dry creek valley

Staving Time

February 1, 2021 14:36

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Just like vineyards there are seasons in the cellar too. Barrels are the focus of wintertime. Harvest begins the cycle each year and a couple of months later the process begins. Barrels are emptied of the previous vintage and makes room for the new one, typically called barreling down. Let’s take a look at what aging does to wine.

Why do we barrel age wine at all? Think about it in this way. If you have a raw piece of wood that needs the edge taken off and you’d like to use it as a frame, you’d start sanding and shaping it. The same thing happens in barrel-the wine is raw and rough when it is transferred. Aging for an average of one year helps to smooth out those rough edges and provides the framing of flavor and body.

This is a part of a wine’s journey where it seems like there isn’t anything going on but you and I know there is. Oxygenation is the process and takes time to slowly change the wine from its’ youthful and raw exuberance to a more refined and drinkable one. The barrel itself isn’t airtight and allows a very small amount of oxygen in to soften the wine. And it exhales too-sometimes referred to as the ‘angel’s share’ and why the cellar and barrel room smell so wonderful, the bouquet of wine in its’ many states. Another benefit is concentration. With evaporation of water and even alcohol you get concentrated flavors, enhancing the fruit profile of the wine.

Each barrel is taken down three times during the course of aging to replace the wine lost to oxygenation thereby preventing any possible spoilage-this is called topping the barrels. The photo I included above features this process and our Cellarmaster Polo Cano knows each barrel and wine like the back of his hand. The time spent in oak not only slowly ages the wine it also steeps in the oak, which imparts the element of toast, vanilla and nut aromas often detected in the bouquet of barrel aged wines. This adds another level of complexity and plays an important role in quality, aroma and taste of the finished wine. Our winemaking style calls for 25 to 30% new oak blended with seasoned barrels. This helps us keep a balance between the fruit and the oak components for a ‘just right’ taste in your glass. The give and take during the aging process from the first moment in barrel to the last as the wine is prepared for bottling provides a canvas for the variety. Some of our wines are aged less than a year (Pinot Noir and Sonoma Classico) and others like our Wisdom Cabernet Sauvignon spend nearly two years. It is determining what is best for the grape that makes these wines so well crafted.

Tags: Pedroncelli, Sonoma County, Dry Creek Valley, Barrels, Oak, American Oak, French Oak
Categories: Winemaking
#PairItWithPed: Veggie Times

February 1, 2021 14:29

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My sister Joanna has been a vegetarian for many years. I love the challenge of coming up with dishes she likes when we gather together for meals. Many of the recipes I have collected are either vegetarian or sometimes can easily be made vegetarian. The good news is these all go well with wine-who said being vegetarian is boring!

The funny thing is she doesn’t like mushrooms and eggplant-which are usually the foundation of many vegetarian dishes. Having a family member who prefers this world of food definitely expanded my recipe horizons. When you consider the term vegetarian you could go down one of two roads: One can be uninspired and dull or the other full of creativity and layers of flavors.

For me, one of the first ‘a ha’ moments in wine and food pairing happened when I made carrots with dill-butter sauce for dinner and paired it with our Sauvignon Blanc. This was more than 30 years ago and I still remember the moment when the wine and food synergy really came together-the herbaceous part of the Sauvignon Blanc matching so well with the earthy carrots and dill. Wine knows no boundaries when it comes to matching with vegetables-even artichoke and asparagus can be tamed with butter or olive oil and spices.

Meatless meals have become very popular in the last few years and we aim for one a week. One of our favorite weeknight meals is a pizza made with lots of vegetables-in fact Ed prefers this to other offerings with sausage or pepperoni. There really isn't a 'recipe'. We pick up an already made pizza dough (Costeaux is our favorite-a bakery here in Healdsburg) but there are many alternatives in stores. The sauce is simply tomato sauce with fried shallot or onion and herbs like oregano and basil. You can give it a spoonful of pesto if you have some on hand and make sure to cook it down (15 minutes or so) with a splash of red wine. Prepare the dough, spread the sauce and add sundried tomatoes, artichoke hearts, mushrooms and Kalamata olives along with parmegiano and mozzarella. Bake in a 400 degree oven on a pizza stone or baking sheet. Pairing with our Mother Clone Zin or Sonoma Classico is perfect.

While there is such a diverse vegetable world out there-including winter squash, root veggies, and tomatoes it takes a recipe to pull things together to match them with wine. Long cooked stews, borrowing from world cuisines, using starches like potatoes or pasta bring the flavors together for hearty meals. Eggs in frittatas are wonderful ways to add lots of veggies and flavor. How about grilled cheese 'frichi' with tomato soup.

I linked a few recipes above and there are many more of my favorites under the new addition to my recipe website with the inspired title of Vegetarian. Dive into the world of veggies and don’t forget the vino!

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Vegetarian
Categories: PairItWithPed
Follow the Vineyard: January

January 27, 2021 07:49

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My monthly catch up with Mitch Blakeley, 4^th generation family and Vineyard Assistant (as well as our Sustainability Certification Manager).

We started off with rain as the subject-or lack thereof so far this month (as of 1/22/21 and we only have receive 6 inches of rain for the last three months). I had been reading the headlines and seeing more concern about a drought year ahead. The weather watchers had already declared this a La Nina year (meaning we shouldn’t expect a huge amount of rain). The headlines were declaring higher than normal temperatures at the beginning of the week-it was 80 degrees here over Monday and Tuesday. And I almost always say we need to wait before we say the sky is falling and have two more months of winter. So I was curious about what Mitch would say about all of this.

I’ll note here that one thing left out of the headlines last year was there was very little rainfall (about 20 inches which is 60% of normal rainfall) and during the pandemic we didn’t have time to pay close attention to what is now considered a drought year. The good news is the previous two years over-delivered and left plenty of water underground. Our harvest was not affected by low water. Like Mitch said, “You can get by with reserves from the previous year’s bounty.”

Moving on to the work being done in the vineyard he reported they are making some changes in pruning times in hopes that by pruning earlier we have an earlier budbreak which will lead to an earlier harvest. It has become obvious we have to think about fires in years to come and mitigate any possible smoke damage. Pruning earlier isn’t driven by the drought. He said earlier budbreak is a gamble when you have to consider the possibility of an early spring frost. The Home Ranch is more protected from frost damage when compared to East Side and Wisdom vineyards. The most we have lost is 15% of the crop down on the valley floor. In mitigating the loss you can choose to train suckers and make up for some of the loss. When you weigh the consequences between earlier harvest (frost threat) or later harvest (possible smoke damage) you can see we need to weigh the odds. You try to base your judgement on a whole year of weather and other circumstances.

Mitch continued: Right now we are in a situation where the weather is great and gives opportunity to get ahead of the game. Only thing that changed with hot and dry spell; 6 inches will germinate the grasses; no false budbreak; not too much has been affected. Still deep in winter. We’ll see the effects of lack of water in June/July. Perhaps we’ll have a larger spring rain; then the water table is re-established; irrigate more or less based on the amount of rainfall.

One thing we are seeing is saving us time: having to heal up as many wounds-no water transfer and the vines aren’t full of water-Eutypa spores-cuts are dry and they don’t have to come back and paint them over (think surgical glue); so the vineyard crew doesn’t have to go back over an entire vineyard vine by vine. The good weather has also allowed the crew to clean up brush as we go and chopping.

Update: This conversation took place on January 22-and a week later we are blessed with 2 inches of rain overnight with more promised as the current weather systems takes California by storm-literally from one end of the state to the other!

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Zinfandel
Categories: Follow the Vineyard
Note from Home: Talkin Bout (Re)generation

January 22, 2021 14:32

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"Are those vines dead?" This question came up while I was pouring our Zinfandel at a wintertime Wine Road event (remember those pre-pandemic gatherings?). The backdrop was our Home Ranch and the Mother Clone vines rolled up the hillside behind me. I love these kinds of questions and answered with, “Yes they do look dead and you can’t see it but there is life inside. The vines are resting and preparing for the next harvest.” We went on to talk about pruning, the seasons of growth in the future and of course the wine in the glass, the delicious end product of farming grapes.

Some of those vines have seen it all—there are three generations of Zinfandel on the Home Ranch-the oldest which are 100+ years old, the second generation is reaching 40 years old and the upstart is just about 6 years old. Vines are pretty amazing when you think about it-and outside of diseases can live for a very long time. They have been through several droughts and overly abundant years. And yet they continue to grow and produce fruit and become gnarled and weathered in the process. So what you see on the outside may look ‘dead’ but over the lifetime of a vine there have been so many vintages telling the story of this place.

Regeneration is a good word for 2021. As I sit here the vaccine is being distributed throughout the nation (my mom and dad have their appointment!) albeit slowly and as the year turns we’ll see a whole new world in front of us, one that will be filled with family visits, travel, hugs, and more. As I have written before we have seen many turns of the year here in Dry Creek Valley (our 94^th !). It is good to look forward because we all have been through so much.

We are farmers as I have said many times before. We watch the weather, replant, rejuvenate the soil and prepare for the growing season, all with the eye toward another year of grapes (or wheat, or corn, or any other crop for all the other farmers out there). We’ll continue tending the vineyards and making wine as long as we can and sharing the fruits of our labor with you. Regeneration is in our genes and in the soil itself. Vines are a wonderful metaphor for this.

Or consider a winter garden. It looks dead too but just below the surface there is life waiting for the turn of the sun and the growing season to begin again. I wrote this poem earlier this week. We were driving home from a walk around a regional park last Sunday and the title came to me as the late afternoon sun shone on the garden we passed.

The Beauty of a Wintering Garden

The sinking sun set afire the last red leaves of the raspberry vines.

The faded sunflower stalks slump like weary soldiers after battle.

Detritus abounds and I fancy insects scuttling and worms tilling the soil.

The beauty of a wintering garden is in the fading, the dying, and the end of its time.

Then! I imagine the garden in summer, gloriously rich in the fruits of a hard winter.

And hope is restored.

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Pandemic, COVID19
Categories: Note from Home
Postcards from Home: Winter Chores

January 22, 2021 14:21

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This month is when the vineyards get their annual 'haircut'-which is a phrase I learned from Richard Thomas, the man I took viticulture classes from 35 years ago. I was learning about the grape side of the business and it was a hands-on experience. We pruned vines on the Shone Farm ranch-I am not sure the vines have recovered from my amateur pruning skills. These photos are all taken in our Mother Clone Zinfandel vineyard on the Home Ranch. Please note these were taken a few years ago, pre-pandemic. It shows how pruning is done both up close and as the crew makes their way up one of the blocks. It also shows how this is a true skill, honed by many hours of vineyard work.

Up Close & Personal

As you can see the shears are cutting away the old growth but not all of it. There is enough left for two buds which will remain dormant until the spring and budbreak. These are the foundation of the next vintage’s crop. You'll also note the former pruning scars on the arm of the vine-these were made years ago and helped to form the vine itself, aiming the arms outward so that as they bear the new crop it will be in the best placement for ripening. Quite a skill to prune with the future in mind.

Side by Side

Don’t you love it when you see the before and after photos of someone’s haircut? I do-it helps to see what was done to make it so different. Here the canes have all been cut away and as mentioned before the 2 or 3 inches left contain the next year’s vintage now waiting for the start of the growing season. For now the vines are content soaking up the nutrients for the next year’s harvest.

Making Progress

There are 115 acres of vine to prune over four pieces of property: the Home Ranch, East Side Vineyards, Wisdom Vineyard and Bushnell Vineyard. It takes time because when it rains the crew waits until the soil is less muddy and pruning it by hand is another reason to take it vine by vine. The canes you see being pruned are left between the rows and a chopper will come along and return them to the soil.

Vines for Days

The view from above shows a large section of our Home Ranch with the Sangiovese to the west, Cabernet Sauvignon to the south and Zinfandel as far as the eye can see. Each and every vine will be pruned by the time Spring rolls around.

Just for Fun: Jasper in the Snow

I love this shot of Jasper looking out over the expanse. While it isn’t our vineyard, nor is it anywhere near Dry Creek Valley, the majesty of the pines, beauty of the snow and the peaceful time of day this was taken all come together as I look through Jasper’s hopeful eyes-maybe a squirrel, maybe a friend or maybe just a nice walk together up the hill.

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Pruning
Categories: Postcards from Home | Pruning
Note from Home: A Clean Slate

January 5, 2021 09:42

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Normally the first Saturday of the month is a compilation of December notes and blog posts. But these aren’t ‘normal’ times we are living in during these pandemic days. For now as the old year ended and the new one begins I am taking the time to reflect on the clean slate of 2021 and what it means to me.

When my grandparents bought this property in 1927 it was a clean slate for them-they had not made wine nor owned a vineyard before this time. I have to imagine there were challenges (the length of Prohibition for one, the Great Depression beginning two years later for another). Later, it was a new start each time they added a piece of property to expand the vineyards as the winery grew. As a new piece was added it was a time to assess and plant, to learn which variety was meant to be in each place and the beginnings of our estate vineyards were born.

Wine is the same way-each vintage is a clean slate. We begin each year with what the growing season and harvest brings to the cellar. Winemaker Montse and her team takes note on each lot and then guides the wine through the fermentations and on into the bottle or barrel as the case may be. When we pull a bottle from the cellar or from the UPS box it is a clean slate experience-opening up the wine and sniffing the first aromas coming out of the glass. The first sip, with promise of more to come, informs us of the culmination of the vintage, a picture now complete.

In the same light I see 2021 as a clean slate. Not only a chance to begin again, to shake off the experience of 2020, it is a way forward to chart new paths. Will I travel? Unlikely. While I will miss seeing people and working with them in person, I’ll find a way of touching base virtually. We will work on new ways of keeping in touch with the markets I would normally travel to so that I maintain our relationships.

There were a few clean slate moments in the Pedroncelli family and staff this year. Three marriages took place: Sarah & Juka, Mitch & Amanda and Gina & Terry! In the midst of trying times, they found a way to begin new lives together and I know they are not the only ones. The big celebrations will come later. For now, they’ll make their way into 2021 together. Best wishes to all!

Much like an artist placing the first brush of color on a canvas, or a musician beginning with the first note of a song or, like me, typing the first word on a blank page we have much to look forward to as we create our 2021 stories and experiences. Here is to a clean slate as we reach beyond the stay-at-home, masked, and sanitized version of the world we live in now. I wish you all a Happier New Year.

Tags: Dry Creek Valley, Sonoma County, Pedroncelli, Pandemic, COVID19
Categories: Note from Home
Note from Home: Pandemic Countdown

January 5, 2021 09:33

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When the Pandemic began mid-March, and the shelter in place orders were sent out to all of us, I began a weekly series of Notes from Home. Originally A Note from Home was a quarterly newsletter to our wine club members. I morphed the concept into what is now ten months of almost weekly notes. 2020 had many 'interesting' topics from COVID Operations to Shared Experiences. Coming up with something to write about was no problem.

As I began each note I used a writing trick a long-ago friend of mine shared with me. Her aunt wrote a weekly column for a local town paper and when writing a new story, she wrote ‘Dear Vivian’ at the top in order to be inspired but this line didn’t appear in print. Vivian was her much loved mother and inspiration. So I used the same format for my Notes-I think of one of you who have written back to me with your stories—Dear Phyllis (Mom), Dear John & Sheryl, Dear Jeff, Dear Kathy, Dear Rita and John, Dear Dean, Dear E, and so many more!

I think part of what gave me so much pleasure from writing these was the fact that it became an anchor for me each week. A much-needed regular part of my life and one where I could connect with you because, as I said last week, it is the shared experience which is key to our current situation.

As the new year approaches in a few short days (and happier days ahead is my new motto) it seems we all begin to make lists. Either a look back at the year “The Top 20 of 2020”or looking forward by making resolutions for 2021. I am including 10 of my favorite notes from the last 10 months as a recap of this pandemic 2020 Countdown:

March: The first and fittingly titled: How Are You Doing?

April: Learning Curves

May: COVID Operations

June: How You Doin'?

July: Celebrating Our Legacy

August: The Waiting is the Hardest Part

September: When Life Gives You Lemons

October: Resilience of a Vintage

November: Taking the Long View

December: Shared Experiences

I look forward to the time we will sit down in person, share a glass of wine and tell our stories of the pandemic and how we made our way through this challenging time.

Tags: Dry Creek Valley, Sonoma County, Pandemic, COVID19
Categories: Note from Home
Note from Home: Shared Experiences

December 24, 2020 13:01

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Time for a check in and to see how you are doing as we have come along together on this pandemic journey over the last 40 weeks. How are you doing as the days get shorter and we look to the New Year to bring us all some relief? I do know many of us are facing this pandemic with weary souls. A lockdown…again? Stricter guidelines…again? Seems like we’ll be wearing our masks for an eternity.

I was talking with a friend the other day, COVID-style via Zoom. We were shooting the breeze about the changes in the holiday season this year because, you know, COVID. I realized this is a rare time for our nation, state, town and neighborhoods-we are all sharing in similar experiences during this pandemic: staying at home, gathering together less and much smaller groups, and stemming the tide of the virus by following guidelines. We make changes in how we go about our lives and this month how we celebrate the holidays. At the very least we are required to wear masks and keep our distance out in public. Many more of us stay within our bubbles, work remotely or, if you are an essential worker, strive to remain safe. When I began to think about the virus, invisible except by the numbers, it struck me that this is one of those times where we are sharing an experience. We are in the same boat, some in deeper, more challenging water than others however.

As defined by my favorite resource Google: A shared experience is exactly what it sounds like: seeing, hearing, or doing the same thing as someone else. Although it's a simple concept, shared experiences have a deep impact on human socialization because they enhance each person's individual experience. A shared experience is any experience that causes individuals to identify with each other. Examples like these: Language, Nature, Art, Holidays, Meals, Rites of Passage, Hardship, Humor, Cultural Traditions. This pandemic is an experience we all share and really are in it together. We follow the rules not only for our own protection but the care and concern of those who are in need of protection.

This image was sent to me by Colin our Wine Club Manager who has two young children at home-Milo and Lucie. Outside of my grandsons he has the cutest kids around. Sometimes he takes Milo to work with him to pack up wine and the like because he is one of our staff members working remotely and 7 year old Milo is distance learning at home. While waiting for dad to finish Milo drew this picture of our iconic sign outside of our tasting room. It is a great rendition and he has talent! (You may not know this connection but his great-grandfather Elmo Barbieri worked in our tasting room years ago.) Father and son will remember this time-a memory they wouldn’t have if Milo attended school. A silver lining memory for the future.

The silver linings aren’t always easy to see while we are in the midst of things like the holidays and this pandemic. During these times it is worth taking a step back and seeing the world through the future, to a time when we look back and realize we made a way to reach out or not be discouraged, or when we look back at this time we spent working remotely, or pulling our hair out at trying to help children distance learn this shared experience will be what we remember. A milestone, a standing stone, a marker: remember the time we…

Tags: Pedroncelli, note from home, Dry Creek Valley, Sonoma County
Categories:
Follow the Vineyard: Winter Among the Vines

December 1, 2020 11:23

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My monthly chat with Mitch Blakeley on following the vines' progress and includes notes about the vineyard as it moves into winter dormancy and what we do in the transitional time between seasons.

Our Mother Clone vines are in their final fall color glory as I write this. In fact they are being pruned because the cold weather hit just a couple of weeks ago signaling to the vine it was time for the long winter’s nap.

There are still a few things to do in and around the vineyard as well as in the cellar. Mitch Blakeley, Vineyard Assistant, and I caught up the other day.

We had a big project along the creek, where we have the 50 acres of Bordeaux varieties planted. With some heavy rains a couple of years ago it brought down large trees and bushes which began to divert the water into the banks along the vineyard avenue causing heavy erosion. There is also an issue with debris down a little further doing the same thing with so much brush and it was changing the direction of the creek. The vineyard crew spent a good part of October and November cleaning it up, quite a large project. But it is good to have it done so the water no longer eats away at the bank.

In the vineyard we started a little earlier than we wanted to prune. What happened is the freeze came and no wind. This began the shut off in the vine signaling dormancy and the leaves and canopy were just hanging there. With the leaves blocking the end of the cane it takes longer to prune because you want to trim at the right cut-the place where the next year’s crop begins. This is where the two buds at the base of the year old cane are located. We started in the Zinfandel; by end of week they’ll be close to halfway through half of the acreage. A good start to the 100 acres that needs to be pruned. The Right Cut.

Overall the next couple of months are pretty quiet. Some of the vineyard crew works in the cellar too-special labeling projects and club shipments. Others work on equipment to get it ready for chopping-and keep other tractors etc in working condition.

In getting ready for spring we typically begin to seed a cover crop (bell beans) now but we have found foreign grasses and weeds in our vineyard and are trying to eradicate them so we will be skipping this year in order to gain some control of the weeds mixed into the cover crop. I’ll be taking a webinar on soil amendments to see if there are other ways of bringing nutrition to the vineyard and other insights to spring time applications. We are also in contact with the irrigation company to set up tools to monitor vines using moisture and these tools will help us know when best to irrigate and how much in order to made sure we aren’t over watering or over using such a precious resource.

After we talked I thought about his comment that things are pretty quiet around here. Once I wrote up the notes it sounds like there is a lot more going on than Mitch let on-but that is pretty much the way we operate around here.

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, vineyard
Categories: Follow the Vineyard
#PairItWithPed: In Port We Trust

December 1, 2020 11:11

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Port and the holidays go hand in hand and so does winter-the cold weather just calls for a little extra something at the end of the evening. Our Four Grapes Vintage Port is a traditional style dessert wine. I'll pair up what I think are some great recipes with this dessert wine-savory or sweet you'll find something to pair up this winter.

First up some background on why we make a traditional style of Port. To be clear this isn’t a late harvest wine-it is made from four Portuguese varieties we have planted on the Home Ranch: Tinta Madeira, Tinta Cao, Souzao and Touriga Nacional. It isn’t the last fruit in during harvest, rather it is picked when ready. Once the fermenting has begun the process is stopped by adding neutral spirits (unaged Brandy) in order to have some residual sugar. Typically there is 19% alcohol and 9% residual sugar.

Why did we choose to make this wine? Our neighbors Raymond Burr and Robert Benevides were the first to plant these varieties in Dry Creek Valley. They did this for two reasons: Robert is of Portuguese heritage and Raymond wanted a wine he loved to be served to his many guests to their ranch. We made the first vintage in 1990. Coming from a half acre there was too much for their guests so we bottled it under Burr-Benevides Vineyard and it became very popular in our tasting room as guests discovered its unique qualities. Winemaker John Pedroncelli traveled to Portugal and the Douro Valley to learn more about this dessert wine and how he should go about making it here in California. The rest is history, well almost.

The vineyard first planted by Burr-Benvevides became a victim of virus and only a few years later needed to be pulled up. Our sales were doing so well John decided to make way for the four grapes to be planted on the Home Ranch. These vines are now 25 years old and well established. The combination makes a delicious fortified wine-one that ages for 3 or more years in neutral barrels which adds the necessary complexity and layers of flavor. Today there are only a handful of acres of these varieties in California but did you know American vintners have been making port-style fortified wines for almost two centuries. Prior to Prohibition, port wines accounted for about 20 percent of all domestic wine production. At the turn of the 20th century port was California’s best-selling sweet wine. In the years prior to Prohibition, California wineries made about 5 million gallons of port annually. Even during Prohibition, port accounted for about 20% of all legally produced California wine.

To experience this tasty wine I have a few recommendations. I am one of those Cheese Course enthusiasts where the cheeses complement the wine-using blue mostly but I would suggest an aged Gouda as well. A simple brownie sundae especially with a dark chocolate sauce would do nicely. Reduced and poured over vanilla ice cream is a winner too. Simply in a glass shared with friends and family is another way to end a meal and a memorable evening. And if you have the patience this wine develops well with time in the cellar.

A few highlights from the collection on our website-happy baking and cooking with this versatile wine!

My favorite 3 ingredient recipe comes from an event a Dry Creek Kitchen several years ago. I named it Portspresso as it is a 50/50 blend of both espresso and our Port with a dollop of chocolate whipped cream! Charlie Palmer’s Dry Creek Kitchen has carried our Four Grapes Vintage Port since the day they opened!

Ed developed this Pork Tenderloin with Port Sauce recipe many years ago and it stands the test of time.

These Mini Chocolate Cupcakes Cousin Maureen Davison made were based on a recipe I found on the internet using Cabernet-I asked her to incorporate the Port and she created these tasty little treats.

Brownies! With port-soaked dried cherries and a ganache that gilds the lily. This recipe was shared with me by Joanne Young of Robert Young Estate and she used our port in it. It has been a star dessert over the years. Port Soaked Dried Cherry Brownies with Port Chocolate Ganache

As an appetizer these French Onion Bites with Port-Onion Jam developed by Tasting Room Manager Gary will be the perfect starter (and the bonus is if there is enough leftover ‘jam’ you can use it in many ways including as its own side dish).

There are so many recipes to enjoy either with our Four Grapes Port or including it in a dish. Enjoy pairing your favorite dessert or dish and let me know your perfect Port pairing. Send me the recipe (julie@pedroncelli.com)there is always room for more on our page.

Our Portuguese blocks in the fall.

Tags: Pedroncelli, Dry Creek Valley, Sonoma County, Vintage, Four Grapes Port
Categories: PairItWithPed | Port