Vino In My Dino

Wine + Food

December 23, 2016 13:24

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Wine plus food plus whoever is at the table equals an experience heightened by the holidays. Whatever your celebratory mood it is easy to go through the holidays thinking up great combinations with wine-whether it is Champagne, red, white or rosé.

If you have been following along with previous holiday posts you’ll know one of my secrets: I LOVE Champagne and sparkling wines of all stripes. Starting the appetizers with a glass or two is festive. When it comes to pairing up that sparkler I like simple things like a nicely ripened brie with some creamy fat to complement the higher acidity. Charcuterie works well too-especially with a fizzy Rosé. Here is one of my favorite appetizer recipes to go along with your cheese and charcuterie, Three Cheese Crackers.

My other love is pairing wine with what’s on the table. Thinking about what goes into each dish, whether it is herbs, spices or onion, has elements that match well with different wines. Moving along to the meal I am glad we make 16 wines with the full complement from Chardonnay to Port and everything in between. Have fun by selecting a few bottles you like-even if convention says don't pair this with that! The moment is to be enjoyed so pull out the vino and pass it around-two glasses at each place setting is nice-so you can taste two wines with your soup or entrée and see which one plays nicely.

Can't skip dessert-what would we do without a glass of Port and something sweet! Or a sherry or madeira or a late harvest wine too. I like biscotti, the twice-baked Italian cookie. I’ll share some of my recipes with you-all tried and true, delicious paired with a glass of sweet wine! Orange-Almond, Walnut-Black Pepper or Fruitcake Biscotti have graced our holiday table for years. A toast to the holidays with whatever you like in your glass! I'll have a splash of Zinfandel in my Dino. Cheers!

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Vineyard View: Winter Begins

December 21, 2016 13:39

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Our weather this month has been very cold and wintry. The vines have all entered dormancy, preparing for their long winter’s rest. We received a good amount of rain over the previous weeks with 5 inches total so far and more is on the way this weekend. The good news is we had a break in the weather as the surrounding hillsides and valleys absorb the deluge which caused flooding in other areas of Sonoma County last week. What does this mean for the vines?

The good news is the vineyards are drinking every drop and since they have been challenged by drought conditions over the last few years this is very good news indeed. The nutrients that support the vine are being replenished and absorbed storing up for the 2017 crop.

Rounding up the rain statistics we have had about 18 inches of rain since they began recording for the year in October. We saw an unprecedented 5 ½ inches in October alone-compared to the three previous years where the highest amount of rain that fell was ½ an inch in that same month. November had 3 ½ inches keeping with the theme.

The other side of the coin is how much more will we get? Long range forecasts are nearly worthless, truth be told, but there is hope for a wet winter in Northern California-not much luck for our friends in the southern part of the state. We as farmers are dependent on the weather so I’ll hold out hope for more rain for us here on our little corner of Dry Creek Valley. A toast to much needed rain with a splash of our Mother Clone Zinfandel!

Our frosty Petite Sirah vineyard at the corner of Canyon and Walling Roads-32 degrees!

Noontime walk along the back of our Mother Clone Vineyard-vibrant green.

This waterfall is part of Canyon Creek which runs along our property and into Dry Creek eventually. Runoff continues from the rains of last week!

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Sprained finger writes no blog post

December 16, 2016 14:36

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Had an unfortunate incident with the floor and have sprained an important digit. Two posts for next week: Vineyard View-Water and Ped Pairings-A Holiday Post. I'll leave you with a photo of the Mother Clone Vineyard in winter.

Tags: Pedroncelli
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Wine Dinner Perfection

December 9, 2016 14:39

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Wine dinners. I have done my fair share over the years. I have met some great people as they tasted our wine and dug into one of the multi-courses the chefs prepared for the evening. I believe it is the best way to enjoy our wine-with food and friends.

This week I flew up to Seattle (just in time for the deep freeze with highs of 37 degrees and lower) for a dinner at The Whale Wins, one of Executive Chef Renee Erickson’s restaurants, and was treated to the best wine and food pairing menu ever. And in 30 years that is saying something. Chef Renee sat down with her staff and tasted through our wines a month before the event. Her menu is below and I am here to say our wines glowed as each pairing came along.

I was not surprised when I found that Chef Renee is a James Beard award-winning chef and author. I’ll quote from the press sheet because her style is exactly what we envision when it comes to finding the perfect pairing for our wines: ‘Dedicated to creating an environment that not only nourishes the body, but feeds the soul…her food, casual style and appreciation of simple beauty is an inspiration to her staff and guests.’ Indeed, everyone at the dinner was inspired. We often say our wines go best in casual fine dining and it all came together on this night.

It was difficult to choose a favorite course-I think the Mother Clone Zinfandel with the Duck Confit was dazzling!

Julie working the room-taken by my friend Lucy Hillier.

I told the group that Chef Renee had read my mind in coming up with the dessert course paired with our Port-a little savory (Jasper Hill Sharp Cheddar!), a little sweet (chocolate truffle and pear butter!) creating a great combination.

I brought my Dino cup and shared with the crowd memories of my first taste of wine, launching a lifetime of passion. I also encouraged them to recall their favorite memory when the wine and food became a perfect pairing. Cheers to Chef Renee, the staff at The Whale Wins and you with a splash of Chardonnay in my Dino!

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Repeal!

December 5, 2016 14:49

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83 years ago Prohibition was Repealed!

I'll toast with some Mother Clone Zinfandel in my Dino-what's in your glass?

Tags: Pedroncelli
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Pa(w)blo Picasso or Salvador Dawgli?

December 1, 2016 14:53

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Dirk became an artist when Ellyn Jaques Boone visited the winery last month with paint and canvas in hand. He was happy to supply the paintbrush-in this case it was his paw and the rest is history.

Ellyn is the founder and this group is a resource for shelters and rescue organizations in the Western U.S. In their own words. “The Paws for Love Foundation provides a vital safety net for shelter and rescue animals in need of assistance in finding a permanent home - whether it be an injured homeless pet who requires a lifesaving surgery, reimbursement of adoption fees for seniors, or other rescue-related expenses. Many of these pets would perish without the funding we provide. They come to us frightened, traumatized, and homeless through no fault of their own. We believe each one deserves a second chance. We give them hope.”

This happens to be one of the many organizations we support throughout each year. Dirk’s art will be shown at the upcoming Paws For Love Gala on February 11. Take a look at their website if you’d like more information on this group. A toast to art and dogs with a splash of Char-bone-ay!

Dirk the artiste.

Two of his pieces will be featured at the Paws for Love Gala in February!

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Wine WITH Food

November 23, 2016 15:04

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Wine pairings have happened over the ages without much thought other than wine goes well with food whether it was a snack, lunch or dinner. It rounded things out, made life more enjoyable. Water will do the trick for sure but there is the synergy between wine and food or wine with food that prompts me to write about it today.

I grew up in a family of six with at least one grandparent joining us for dinner each night. Wine was and is always a part of this meal for me. To be honest I don’t remember my parents making a big deal about it. There was food and there was wine. End of story. For my grandparents and my parents WINE was our way of life so why wouldn’t it be part of the meal? I consider myself one of the lucky ones-growing up among the vines, looking out at the same vineyard view from my office (formerly my bedroom), and having this life become my lifestyle.

I still remember the first time it clicked, the pairing of our Sauvignon Blanc and carrots with dill and butter sauce. The interplay of those ingredients along with the herbaceousness of the wine sang on my tongue, elevated a weeknight meal, and became a remarkable memory for me. From these humble beginnings, from childhood to that memorable night, I began to collect wine friendly recipes. Between my newsletters and website there is a great mix of old and new cuisine, many of them collected from magazines, cookbooks and lately digital media. My favorite go-to for many of them come from Janet Fletcher of Planet Cheese and Michele Anna Jordan, columnist and chef for the Press Democrat as well as family recipes and my own creations.

I share them with all of you in hopes you’ll find that moment when wine and food sing, a pairing that might include Chardonnay with Wild Mushroom Soup or our Mother Clone Zinfandel with Parmesan Polenta and Sausage Ragu like it did with friends this last Saturday. A toast to those meals and the holidays-making spirits bright with some Vino in my Dino.

Dad, Mom, Ed and me in the Heritage Room, pre-holidays. Cheers!

Photo credit: Dianna Murphy Photography

Tags: Pedroncelli, Chardonnay, Mother Clone, Zinfandel, Recipe
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Vineyard View: Pruning

November 18, 2016 15:13

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Make hay while the sun shines is the theme while we are between rain storms here in Dry Creek Valley. It has been mostly dry since we had 7 inches fall at the end of October so the vineyard crew is kept busy as the vines enter dormancy and they can prune or pre-prune different blocks in the vineyard.

Pruning

November is typically the start for pruning the vineyard since vines begin their march to dormancy soon after harvest. It began in one of the small northern blocks of the Mother Clone vineyard. Since it was dormant they pruned all the way to the first two buds-next year’s crop. You will note there is a white substance where the cane was cut back. A paste is applied that seals water out of it in the event of rain and helps the vine fight off diseases like Eutypa, also known as ‘dead arm’ disease.

Pre-pruning

Some of the blocks are pre-pruned. As you can see about a foot of this year’s cane is left. Like the paste applied on the fully pruned vine, this also protects the vine from disease. The vineyard crew will go back in March and prune back to the two buds for the future crop set.

A splash of Mother Clone Zinfandel in my Dino as we toast the fall and sleeping vines.

Tags: Pedroncelli, Zinfandel, Mother Clone
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November 16 National Zinfandel Day

November 10, 2016 15:20

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What is Zinfandel Day?

Zinfandel Day is a worldwide celebration of the Zinfandel grape variety, intended to give Zinfandel lovers around the globe a platform to express their passion for grape and the wines made from it.

How do I take part in Zinfandel Day?

Stop by Pedroncelli's tasting room for a sip of Zinfandel from the library, our current release 2014 Mother Clone Zinfandel and a sneak preview of one of our favorites (a surprise). Learn about the nearly 90 years of Zinfandel on our estate vineyards.

Are you social media savvy?

If so, use the #ZinfandelDay and #ZinDay hash tags when posting your comments or photos about Zinfandel. You can also search the hash tag on these sites to keep up with your fellow Zin drinkers from around the globe.

Not social media inclined?

Not to worry, the important thing is that you gather with friends or family and enjoy some great wine...after all what is wine if not shared?

Learn more about this delicious grape here.

In support of our local food pantry, we are collecting dry goods and canned food for the Redwood Empire Food Bank this month so please bring something to add to our barrel in lieu of the tasting fee.

Contact Julie at julie@pedroncelli.com for more information or if you'd like to reserve your own appointment in the barrel room or a tour of our Home Ranch Zinfandel vineyards, seen below in fall color glory.

Tags: Pedroncelli, National Wine Day, Zinfandel
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That Certain Something

November 9, 2016 16:12

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Yesterday I was asked to represent my home valley to a group of sommeliers here for Sonoma Summit, sponsored by our trade organization Sonoma County Vintners. I compiled my talk using points supplied by the Winegrowers of Dry Creek Valley. The subject was ‘what makes Dry Creek Valley singular when it comes to Zinfandel’ and I made it my own. Here are my thoughts.

It all began in the mid-1800s when those who settled here began planting vineyard and making wine. They shared budwood and the fruit of their labor with each other. Why Zin? It became a popular grape because it was easy to drink early on-simple as that. Not much aging necessary. And so the market for it grew.

By the 1880s it was a thriving business but winegrowing came in two waves-pre-and post-Prohibition. It was a long hiccup in our history here with wineries making 1.9 million gallons of wine in 1919, the year the 18th amendment was voted in. We are particularly thankful to all the head of households who bought grapes and made wine during that dry time, saving Zinfandel blocks from being torn out to make way for other crops. These are now known as old vine Zinfandel. In my family’s case we bought mid-Prohibition with Zinfandel vineyard having been planted here since the early 1900s. We sold to home winemakers as well.

Let’s take a step back and look at my home valley's statistics: 16 miles long, 2 miles wide, 7500 acres of grapes planted to 39 varietals. 2400 of them are Zinfandel-making Dry Creek Valley home to half of the Zinfandel planted in Sonoma County. Did you know that the largest concentration of old vine Zin is here as well? Now you do.

So what gives Zinfandel grown in Dry Creek Valley ‘that certain something’ or je ne se quoi? What makes this a premium region to grow Zinfandel? We have the perfect climate of hot days ripening the fruit and cool nights (natural air conditioning) letting the grapes develop complexity with a generous amount of hang time which factors in the development of flavor, acidity and sugar. Often times a challenge to grow, we have found out over the years it is the climate, soil and geography that gets the best out of Zin.

DCV has its distinct vineyard neighborhoods-the eastern bench home, the mineral rich valley floor western highlands with its red soils home and the northern heights where the cool Pacific breeze develops great wines. Combine the diversity of these neighborhoods, intensity of flavors gained through vineyard site, wisdom and winemaking, and you will find a grape that we feel can be the most expressive of their home and their own personalities. You’ll find the characteristics shine in the wine-reflecting the vineyard’s personality like no other grape. Case in point: Pedroncelli makes spice bombs not fruit bombs.

All of this combined with 150 years of growing Zin with 2400 acres is your ticket to the true personality of this great grape. I think it is time for a splash of Mother Clone Zinfandel in my Dino!

Our Mother Clone old vine block circa early 1900s-just a handful of these left and they keep producing delicious fruit.

Tags: Pedroncelli, Zinfandel, Mother Clone
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