steppin out winter spring 2014

Fine Dining & gourmet recipes Wineries anD maps arts anD entertainment LoDging anD recreation

NortherN CaliforNia WiNe CouNtry liviNgW i n t e r S p r i n g 2 0 1 4

source prides itself in “sourcing” out the freshest ingredients through local relationships with farmers and purveyors as well as bringing in the finest seafood year ‘round from around the globe.

Chef/owner, Irie, has a passion for sustainability and quality with an ever- changing, intriguing menu of globally-inspired tapas as well as offering large plates. The extensive Wine List follows the same quest of seeking local and global fine wines.

Dinner Tuesday-Sunday from 4-9 pmLunch Wed.-Sunday from 11:30-1:30, Happy Hour daily from 4-6 pm

5540 Douglas Blvd Ste 110 Granite Bay, Ca 95746 www.sourcetapas.com916.772.3900

Quarry PondsAn UpscAle town center in GrAnite BAy

An Alluring blend of Wine Country rustiCity And big City sophistiCAtion.

The finest artisanal products from Northern California's bountiful countryside, crafted into memorable contemporary American dishes by a pair of the State's most promising young chefs, Molly Hawks and Michael Fagnoni, all served in a seductive, casually elegant setting.

Lunch Tues - Fri 11:30 am - 2:30 pmDinner Tues-Thurs 5-9 pm, Fri-Sat 5-10 pm, Sunday Supper 5-9 pm

Happy Hour Tues-Fri 2:30-6 pmSunday Brunch 2nd Sunday of Each Month 10:30 am - 1:30 pm

5530 Douglas Blvd,Granite Bay, CA 95746Reservations Recommended: 916.791.6200 www.hawksrestaurant.com

5530 Douglas Blvd., Suite 160

916-791-2529 TheClayCorner.com

Arte Italica • Match Pewter • Carol Boyes Functional Art

Specializing in Unique Home Décor, Tableware and Gifts

O

www.traveltowinecountry.com 1

Open daily, Grgich Hill’s charming rustic tasting room is actually part of their cellar, where guests are greeted by the enticing aromas of de-veloping wines and can see the winemaking process up close. You can reserve online to experience the Unforgettable Tour & Tasting, which was designed by Vintner Hall of Fame inductee Miljenko “Mike” Grgich. This memorable in-depth tour starts in Grgich’s educational vineyard

and follows the path of the grapes to the bottle. You’ll discover why Mike calls this journey, “From our vineyard to your glass, natu rally!” The tour concludes with a seat-ed tasting of limited-pro-duction Special Selection wines paired with cheese or chocolate in their Wine Li-brary. These wines are only available for tast ing and pur-chase at the winery.

A Private Seated Tasting is also offered. It begins with a private tour of the winery that introduces you to natural winemaking and con-cludes in the Salon, where your personal wine educator host will lead you through a seated private wine and cheese pairing, focusing on current release wines. Grgich Hills is renowned for elegant, food-friendly wines with great longevity, which you can experience in a Wine and Cheese Pairing or a Private Library Tasting. The Wine & Cheese Pairing is offered in the Wine Library, Salon or Olive Grove on Saturdays and Sundays between 10 am and 4 pm. Wines include Special Selection wines and a fea tured Library Selection. The Private Library Tasting starts with a private “behind-the-scenes” tour of the winery and concludes in the Wine Li brary, where your wine educator host will lead you through a seated pri vate wine and cheese pairing, focusing on older vintages from their exten sive cellar.

If you’re looking to go beyond simply wine tasting, iconic Grgich Hills Estate offers some extraordinary experiences while learning how great wines are made naturally!

GrGich hills estAteFor a truly unique experience, take a Rustic Vineyard Adventure with an in-depth exploration and tasting of natural winegrowing. Led by family members Ivo Jeramaz, VP of Vineyards and Production, or Justin Hills, Vineyard Manager, you’ll meet at the stunning American Canyon Vine-yard, hidden in the rolling hills of southern Napa Valley, and learn how they’ve created a bio-diverse farm to grow grapes with a true sense of place. You’ll finish with a tasting of elegant and food-friendly wines ex-pertly paired with cheese. Offered weekdays by reservation only. Besides offering new experiences, Grgich Hills Estate has recently added to the team Yannick Girardo as Hospitality Manger. Yannick was Food & Beverage Manager for the luxury resort Auberge du Soleil in Rutherford, CA. Prior to that he was the Assistant General Manager at New York City’s famed restaurant Daniel, which was awarded three Michelin Stars. As Proprietor Violet Grgich says, “Yannick’s extensive experience at some of the finest restaurants in the world made him the perfect fit to ensure that your experience at Grgich Hills will be exceptionally memo rable.”

Grgich hills estate is located at 1829 st. helena hwy. in rutherford. For more information: 800.532.3057, grgich.com

2 www.traveltowinecountry.com

NAPA COUNTY Let’s start the journey in the best known, most highly traveledsectionofCalifornia’swinecountry-theNapaValley.Formostwine-lovers,Napasimplymeansfinewine,andRobertLouisStevensonsaiditbestwhenhe referred to Napa Valley’s wines as “bottled poetry.” Importing premiumgrape varieties and classic winemaking skills from the fabled regions ofFrance,theearliestgrape-growersandwinemakersintheNapaValleysoonwereproducingwines,whichgainedinternationalrecognition. Even through the dark days of Prohibition, many vineyards sur-vivedbyshippinggrapeseasttohomewinemakersacrossthenation,orbyprovidingwineforChurchservicesandmedicalpurposes.WithRepeal,thesemenandwomenjumpedrightbackintowineproduction,andstartedbuild-ing an awareness of the excellence of their products. The Napa Valleyansput their wine in bottles, attached attractive labels and began to establishanidentity.Soon,travelerswereflockingtotheregiontofindouthowthosewinesweremade. TheNapaValleyisaneasyplacetovisit.Amere25-mileslongandfivemileswide,thewinerieslineupalongtwoparallelroads:Highway29andtheSilveradoTrail.Ifonetastingroomisfull,moveonamileortwo,andvisitanother.Checkouttheevents,suchastheNapaValleyWineAuctionwhenmusic,foodandartarecelebratedalongwiththe“BottledPoetry.”

SONOMA COUNTYSonomaCounty,physicallyalmostaslongasitiswide,ismorechallengingfortheVisitor.SonomaCounty’swineriesdottheverdantAlexanderValley,eastofHealdsburg;DryCreekValley,notedforitsZinfandel;theRussianRiv-erValley,hometoPinotNoirandChardonnay,andtheSonomaValley,asrichinhistoryasitisinpremiumwines.

TheseedsforCalifornia’swineindustrywereplanted,quiteliter-ally,bytheFranciscanFathersastheyheadednorthintoAltaCalifornia,es-tablishingtheirmissionsaday’sjourneyapart,fromSanDiagotothetownofSonoma.AnotherseriousgrapegrowerinthelittlecommunityofSonomawasGeneralMarianoVallejo,andnottoomuchlater,CountAgostonHarasz-thy,carriedgrapecuttingsbackfromEuropeandestablishedthebeginningofthepremiumgrape-growingactivitiesintheGoldenState.Therearewin-eriestovisiteverywhereinthiscountywhichstretchesacrossrollinghills,pastlushandfragrantvineyardstotheshoresofthePacificOcean.Andit’seasytocombinewinetastingwithwatersports,beach-walking,hikingandridingthroughredwoodgroves,orinvestigatingpasthistory.

MENDOCINO COUNTYStateparks,fishingvillages,artcommunitiesandscenicroadwayshavelonglured visitors to this redwood-rich northern county. In recent years, out-standing wineries have been added to the mix, particularly along Highway128,nearthequainttownofBoonville.CoolclimatesmakeMendocinoCoun-ty a comfortable home for white grapes; the grapes of Champagne and fa-mousGermanvarieties.Annualfestivals,combiningthelusciouswineswithsucculentlocalcrab,clamsorseafood,attractvisitorswhonestinatcozybedandbreakfast innsandstaytoridethecharmingSkunkTrain,throughtheredwoods,besidetheNoyoRiver.OthersheadtotheunspoiledtownofMen-docino for picturesque views of the Pacific Ocean, where frolicking whalespassintheirannualmigrations.Fordramaticvistas,takeasideroadanden-joyararedriveinquietrelaxation.

Looking for a blend of elegant lodging, superb food, choice wines and dazzling scenery? There are so many places in California where everything that the traveler is looking for can be found, that it’s hard to single one out.

So, let’s pick half a dozen, all bound into one bundle by the tendrils of wine grape vines, which flourish today, as they did more than one hundred years ago in these prolific wine counties of the Golden State of California. Each has a past rich

in stories of valor, romance and tender human emotions, and all these stories are rooted in the rich, fertile soil.

Travelingin the cAliForniA wine coUntry


LAKE COUNTY

TouchingborderswithNapa,SonomaandMendocinocounties,LakeCountyhasalong,glamorous and largely forgotten wine past. At the Paris Exposition a century ago, Lake Countywineswonalargehandfulofawardsandmuchrecognition.LakeCounty’soutstandingattractionisClearLake,thelargestfreshwaterlakeentirelywiththeboundariesofCalifornia.ItoffersafullrangeofwatersportsandalongwithLakePillsburyandtheBlueLakes,isapopularrecreationspotforsportsmen.Therearehotspringsandresorts,hillsidestohike,trailstorideandnow,ashundredsofacresofnewvineyardsflourish,therearewineriestovisit.Fortheperfectpicnicorout-of-handsnack,pickupabottleofexcellentwine,somelusciousLakeCountypearsandabagoflocalwalnutstoenjoyatthenearestpicnicgrounds.

SIERRA FOOTHILLS The‘49erintent,understandably,wastogetrichbythefastestmeanspossible,andthemostlikelyplacetodosowasinTheMotherLode,arichveinofgoldthatstretched270milesfromSierraCitysouthtoOakhurst,nearYosemite.AuthorMarkTwainwasoneofthosewhoheadedthere.LikeotherswhostruckitrichduringtheCaliforniagoldrush,hisfortunedidn’tcomefrommining.In1865,Twainreworkedatalehehadheardinthegoldfields,andwithinmonthstheauthorandthestory,“TheCelebratedJumpingFrogofCalaverasCounty”,hadbecomenationalsensations.

Highway49,whichtiesthecountiesandcitiesoftheSierraFoothillstogetherlikebeadsonasilkencord,runsfromOakhurstinthesouthtoVintoninthenorth.Forthewine-seeker,theclustersofwineriesinAmador,Calaveras,NevadaandElDoradocountiesaretheprimarydestinationpoints,althougheachoftheFoothillscountieshasgrapeacreageandsmallwineryfacilities.Wineinnottheonlyattraction.Theseareasarerichinhistory. Startatthetopofthe49ersroutebyfollowingInterstate80northtothejunctionofStateHighway49atAuburn,stillthelargestcityintheMotherLode.Thentravelthedozenorsomiles to Grass Valley and Nevada City. Nevada City, the county seat, is quaint and picturesque,filledwithfascinatingexamplesofVictorianarchitecture. Headingsouthon49,drivethroughthenarrowstreetsofPlacerville,onceknownasHangtown,andinthesummerseason,enjoytheapplecroponAppleHillwhiletastingprize-win-ninglocalwines. Stilltravelingsouth,thelargestcollectionofwineriesisprobablyfoundinAmadorandCalverascounties.SomethelargestmostproductiveminesintheMotherLodeexistedhereuntilfairlyrecenttimes,andtherichhistoryhasbeenpreservedinoldbuildings,cavernsandmuseums.Wineiscelebratedwithannualjudgingeventsatthecountyfairsandeachareahasinvitationalweekendssalutingthewinesandfoodsoftheregion. ImmediatelyfollowingtheGoldRushdays,therewere100wineriesintheSierraFoot-hillscounties.MostwereabandonedbythetimethescourgeofProhibitionhitin1919,althoughsomeisolatedvineyardsremained.OneoftheoldestvinesinthestatestillflourishedinAmadorCounty. Inthe1860’s,ElDoradoCountyhadmoreacresofvineyardthaneitherSonomaorNapa.Today,theoldminingtownsarepopulatedwithantiqueshops,artgalleriesandbedandbreakfastinns. Manyoftheregion’swinerieshaverootsthatextendbacktotheGoldRush.EuropeanminersoftenfounditmoreprofitabletomakewineandbrandyfortheminersthatdigintheminesandtheGoldCountrybecameCalifornia’sfirsteconomicallysuccessfulwinemakingregion.Today,manyaward-winningwinesarebeingmadeintheSierraFoothills. Withyour“Steppin’Out”mapsinhand,youhavethebasicinformationfortouringthewine country. Many wineries also feature and information corner or desk with brochures fromneighboringinns,restaurantsandpointsofinteresttoexpandyourknowledgeandenjoyment. Sincemostwineriesarenotlocatedoncitystreets,youwill,mostlikely,betravelingbycar.Remember,please,thatwineifthebeverageofmoderation.Smartwineriesencourageyoutolimityourtasting.Theypoursmallsips,andprovidedumpbucketsfordisposingofwineremainingintheglassafterajudicioustaste. Sip,spit,andstopbeforeyoustarttofeelthatlittlebuzz.Everyonewantsyoutocometastinganotherday!

Happy Traveling! Jeanne


On the COver — Illustrating what we love most:

BEAUTYINFRIENDSANDFAMILY—ACELEBRATION...MeadowoodResort’scommitmenttoshowcasingNapaValley'sremarkablepeopleandlegendarywines.

BEAUTYINNATURE...ThereisavibrantfertilityontheTruettHurstproperty

withfruit,vegetableandflowergardensthatarefulloflifecreatingabalanceden-vironment.GuestsflocktothebanksofDryCreekwithaglassofwineandwatch

therecordnumberofsalmonreturningtothehistoricspawninggrounds.

CREATIONOFBEAUTY-ART,JAYSTARGAARD,FROMTHESOUL…JayStargaardcelebratesher1000thsculpture,titled"MadeinUSA".Stargaard's

handmade,one-of-a-kind,originalartwillalwaysbemadeinAmerica.

CredIts:

Publisher: Jeanne Bandiera Francis Editor: Cam Hilton Francis

Art Director: Carrie Wallahan Staff Photographer: Ken Sheffer

Sales: Jeanne Francis 530.889.8950, 707.972.0066 cell Dede Raisanen 707.964.2274, 707.972.8674 cell

Francine Parr 530.388.8276Printed on recycled paper by American Web, Denver, CO

Visit us on Facebook/steppin’ out Magazine and online at traveltowinecountry.com

HoplandintheSpring

KenandJeannecookwithIsraelBejarofIlFornaio,DowntownCapitolMall,Sacramento

From the Publisher“Love of Beauty is taste. The creation of beauty is art”. —RalphWaldoEmerson


Volume LIX i ssue 59

Where nature iselemental

nursery, store & cafésummer: 9 am to 5 pm (march - october)winter: 9 am to 4 pm (november - february) 18220 n. hwy one . fort bragg . ca 95437707.964.4352 • www.gardenbythesea.org

Mendocino • CoastBotanical • Gardens

Mendocino Coast Botanical Gardensp r e m i e r e v e n t s

may . 2015

M E N D O C I N O C O A S T B O T A N I C A L G A R D E N S

august 2nd . 2014

december 6th thru 22nd . 2013

THEREALPEOPLEOFWINECOUNTRYGrgich ....................................................................................................................................... 1Mike McDonnell, Resident Croquet Professional .................................................. 7Q & A with Ansley Coale of Craft Distillers .............................................................11 The Old Timers ...................................................................................................................26C G Di Arie, Inventor—Winemaker ............................................................................47David Girard—Wines of Pedigree and Place ............................................................51Hart 2 Hart Vineyards —New Wines from Old Vines ..........................................52Nello Olivo —Wine Tasting in a 19th Century Wine Cellar ................................53

WINERIESANDWINEFEATURESSterling Vineyards—You Take the Tram, We’ll Pour the Wine ............................6Russian River Artisan Wines .......................................................................................... 17Tastes of the Dry Creek Valley ......................................................................................18The Hum of Bees, the Call of Birds--Salmon Restoration ..................................21Wines of Alexander Valley .............................................................................................28Drink in the luxury of country life at RENWOOD Winery................................37Wine Resolutions ...............................................................................................................39Wine Pioneers—From Gold Mining to Grapes .......................................................42Wines with an Altitude— Fairplay Wineries ........................................................... 46Apple Hill Wineries .......................................................................................................... 48

LODGINGApplewood Boutique Wine Country Inn ..................................................................16West Shore Inn ...................................................................................................................32Sorensen’s Resort ..............................................................................................................35Sutter Creek Inn ................................................................................................................38Beachcomber and Surf and Sand Lodge ........................................................Center

FOODDella Santina’s Trattoria and Enoteca ..........................................................................8fumé Bistro ........................................................................................................................... 10Wine Country Cookbook ................................................................................................12Recipes from Our Winemakers .....................................................................................14Baci Café & Wine Bar ......................................................................................................23Catelli’s the Rex- A Family Tradition Since 1936 .....................................................31New Wine's at Susan’s Place .........................................................................................38Taste and Amador Vintage Market— Main Street Plymouth ...........................40Recipes from Apple Hill ................................................................................................. 48Buy Local at Newcastle Produce.................................................................................56La Fornaretta .......................................................................................................................57Monkey Cat Restaurant ..................................................................................................62Silver’s at the Wharf ...............................................................................................CenterMendo Bistro .............................................................................................................Center

EVENTSClaremont Wine Festival ..................................................................................................4Mendocino Coast Botanical Gardens—Save the Dates ....................................... 5Celebrating the Season of the Olive ...........................................................................9Winesong! 30th Anniversary Celebration ................................................................13

ARTINWINECOUNTRYMendocino Gems ....................................................................................................CenterJay Stargaard – One of a Kind, Hand—Made Metal Sculpture ........................59Sierra Moon Goldsmiths—Studio & Gallery ...........................................................60

RECREATIONMendocino Coast Botanical Gardens - A Winter Garden’s Secret ...............32Hiking Lake Clementine ..................................................................................................55


P Perched three hundred feet above the town of Calistoga, Sterling Vine-yards offers panoramic views of Napa Valley. An aerial tram carries visi-tors up the hill to the winery, whose architecture was modeled after that of the Greek island of Mykonos, where Sterling founder Peter Newton once lived. The brilliant white stucco stands out dramatically against the rugged Mayacamas and Vaca mountain ranges that flank each side of Napa Valley. Mount Saint Helena makes a lovely distant backdrop. The winery’s towers house eight bells from London’s Church of St. Dunstans-in-the-East, originally founded in the 10th century. The church was de-stroyed by fire in 1666, rebuilt, then destroyed again during the bombing of WWII. Each time, new bells were recast from the old metal to give them superior tonal quality. The rich tolling of these ancient bells sounds down through the valley on the quarter hour. Walkways, balconies, and motion-sensitive DVD screens allow guests to take a self-guided tour of Sterling Vineyards’ winemaking facilities. Beautiful outdoor terraces and elegant tasting rooms provide the perfect environment to enjoy excep-tional wines while taking in the view. The extraordinary Mediterranean-style architecture, unique aerial tramway, stunning location, historic bells, and attention to visitors make Sterling Vineyards a top destination in Napa Valley. The aerial tram is the only one of its kind in Napa Valley, offering stunning views as visitors ride up to the winery. You are greeted with a glass of wine to enjoy while you stroll through art galleries, overlooks, and elevated walkways that allow guests to follow the winemaking process from grape to glass. Along the way, motion-activated flat-screen televi-sions provide detailed explanations. This arrangement lets guests tour the winery at their own pace. Sterling Vineyards offers fine wines, attractive tasting rooms, and warm hospitality, as well as a new food and wine pairing program featur-ing locally sourced cheeses and charcuterie. There are no large group tours and no tight schedules—just a leisurely, pleasurable experience that

sterling vineyardsYou Take the Tram, We’ll Pour the Wine

includes the compelling southern vistas off Sterling View Terrace, and, in winter months, the warmth of a huge fieldstone fireplace in the main tasting room.

sterling Vineyards is located at 1111 Dunaweal lane in calistoga.winter hours are M-F 10:30am to 4:30pm, sat-sun 10am to 5pm. For more information: 800.726.6136, sterlingvineyards.comPlease enjoy our wines responsibly.


MMeadowood Croquet Professional Mike McDonnell grew up playing tournament croquet around the Hollywood elite. His father taught him to play on the family’s Pacific Palisades home court in Los Angeles when he was five years old and he’s been playing ever since. “Croquet was a big family sport. It was what we did – we played croquet together,” says Mike. “It was always a scene at our house while we lived in Southern California. A steady stream of professional croquet players and actors, including David Niven, Louie Jordan, Gig Young, George Saunders and Diana Hyland would be at the house to play whether we were celebrat-ing a holiday or just a regular weekend.” Mike’s father, Tom McDonnell, was introduced to the game while working in the television industry in the late 1950s by famed movie pro-ducer Sam Goldwyn. Tom, who ultimately was inducted into the U.S. Cro-quet Hall of Fame, was responsible for the development of tournament croquet on the West Coast, starting croquet clubs in Beverly Hills, San Francisco and at Sonoma Cutrer winery in Santa Rosa. It was at the family’s home court in the hills west of St. Helena in the Napa Valley that Tom introduced the game of croquet to Meadowood Founding Partner H. William (Bill) Harlan, planting the seed for his fam-ily’s croquet legacy at Meadowood. Harlan, an avid sportsman, immedi-ately realized the potential of adding croquet lawns to Meadowood. To ensure the courts would satisfy world-ranking croquet players, Harlan engaged Tom to collaborate on the development of the competi-tion lawns. They debuted in 1986 and the same year, Meadowood hosted the U.S. Croquet Championships, the first time they had been held out-side of the state of New York. Through the late 1970s well into the 1980s, Mike played competi-tively in various tournaments started by his father, ultimately reaching a

Mike Mcdonnell

resiDent croqUet proFessionAl

ranking of 11th in the nation. However, his music career as a bass player took him off the croquet circuit in 1988. He toured the world with jazz trumpet great Maynard Ferguson for two years and later became bass player and music director for Sir Tom Jones for five years. In 1996 Mike came back to the game and joined Meadowood as an assistant professional, working alongside long-time friend and then head professional, Jerry Stark. Mike learned eagerly and enthusiastically from Jerry and began to cover croquet operations and guest events at the property while Jerry was away competing in tournaments. The flexible schedule was perfect for Mike, who was still performing and playing mu-sic when not at the property. After twenty-five years as friends and colleagues, Mike, along with family members, hundreds of Meadowood Members, Meadowood staff and croquet players from around the world, deeply mourned the death of Jerry Stark in May of 2010. In October 2010 Bill Harlan officially dedi-cated the croquet lawns to Jerry. In May 2011, Mike was named Head Croquet Professional presiding over the Jerry Stark Memorial Croquet Lawns at Meadowood Napa Val-ley uniting the legacy of his family and the legacy of his friend and mentor for all time. Meadowood is proud to offer its guests the finest full-time teaching facility for croquet in the country under the leadership of Mike McDonnell.

Meadowood is located at 900 Meadowood lane in st. helena. For reservations call 800.458.8080 or email [email protected]. Visit meadowood.com for more information.

“Croquet was a big family sport. It was what we did – we played croquet together.”


T The traditional Italian fare at Della Santina’s is based upon owner Quirico Della Santina’s family recipes growing up in Lucca, Italy and his sheer talent as a chef. Recipes include the popular Gnocchi della Nonna, inspired by Quirico’s mother along with many other homemade pastas, rotisserie meats and fish. Quirico’s son, Robert, runs the front of the restaurant and is responsible for the unique wine selections. He and his wife, Nicole, started the restaurant’s wine club, featuring wines from around the world, and also own and operate Enoteca Della Santina, the wine bar next door. A veritable wine library, an enoteca is a place to sample, drink and purchase wine from local producers. Enoteca Della Santina was derived from this idea and has since dedicated its 250+ bottle “wine wall” to showcase hard-to-find gems from local producers as well as the world at large. Walking through the gated entry and down the brick walkway is like being trans-ported back to Italy. In the warmer months, diners enjoy the patio, covered in grape vines and wisteria, and surrounded by balustrades that are planted with assorted flowers. In the colder months, customers enjoy the cozy atmosphere in the dining room, with tables topped with white linens and fresh flowers. Rare to many restaurants, the staff has remained relatively unchanged for the last twenty-three years. Because of this, the staff’s confidence and experience are re-flected in its consistent quality and friendly service. Della santina’s trattoria, 133 east napa street, sonoma. 707.935.0576, dellasantinas.comenoteca Della santina, 127 east napa street, sonoma. 707.938.4200, enotecanextdoor.com

della santina’s trattoria & enoteca della santinaTuscan Soul Food and International Wines

Nestled in Sonoma Valley


We promise you'll be head over heels for the award-winning, beautiful bounty that springs from the Valley's silvery olive orchards. Olives have been harvested here for centuries alongside Sonoma's legendary grapes. Our Mediterranean climate, rich agricultural roots, winemaking legacy and exquisite food culture have created the ideal conditions for an abundance of olives. Not only does Sonoma Valley celebrate its famous other fruit with a glittering series of olive-themed events in January and February during Olive Season, but an entire artisan industry thrives here all year long. You'll find boutique tast-ing rooms, themed menus and pairings, tours, culinary classes and special events all dedicated to Sonoma Valley olives. Meet acclaimed olive oil producers, observe traditional harvesting and pressing processes and get a chance to press your own oils. Only forty-five miles north of San Francisco, Sonoma's Real Wine Country is the most convenient slice of paradise around and the perfect place to "all hail the olive!"

Not only does Sonoma Valley celebrate its famous other fruit with a glittering series of olive-themed events in January and February during Olive Season, but an entire artisan industry thrives here all year long.

For schedule of Events: 866.996.1090, 707.996.1090, [email protected], sonomavalley.com

ready to Fall for All things olive?

Meet Sonoma Valley's savory second crop—the briny marvel of the martini, the culinary muse of chefs all over

the world and the maker of mouthwatering oils.

Celebrating the Season of the Olive


T This comfy Napa restaurant will become your favorite new place. Loved by locals and visitors to Wine Country, fume Bistro & Bar caters to food lovers who already know that you don’t need a large, ego-driven restaurant to find the best food in town. Chef/Owner, Terry Letson, has crafted something unique at fumé Bistro— great food, seasonally correct menus straight from the farmer’s market and regional growers, personal service and a friendly welcoming atmosphere. Terry invests in local farms, works to bolster community causes, building strong ties with local growers and pro-ducers of the freshest produce, meats, and cheeses. The result: the delivery of fresh, regional food, the best service and experience to each customer and select wines with affordable pricing. One of eight, Terry’s love for food began first as survival and then grew into a pas-sion. With years of hard work, two successful Los Angeles restaurants, Letson moved to his food and wine mecca-- the Napa Valley. Artistic talent is abundant in his family; he is married to local artist Sheri DeBow whose artwork frequently adorns the walls of their Bistro. Rave reviews have not stopped since fumé Bistro opened, garnering the coveted Chef of the Year for New Cuisine in Northern California award. This American bistro is all about really good food, great wine and an experience that you want to share! fumé Bistro & Bar, located at 4050 Byway east in napa, is open daily for lunch, dinner and Brunch on weekends. happy hour, Monday - Friday, 4 to 6 pm.707.257.1999, fumebistro.com

Winter and the holiday months are a special time at fume as Chef prepares unique themed menus and begins to schedule wine pairing dinners with many of his wine-maker friends - reservations are hard to come by!Spring brings the freshest of ingredients to the Valley and you will see fume's menu change daily with the best and most current offerings added to Chef's creations.

fumé Bistro

GrilleD skUnA BAy sAlMon Filets

4 6oz. skinless Skuna Bay salmon filetsSoy Brine1/2 lemon (preferably Meyer lemon) zested in big pieces and cut in 6ths1 Tbsp. fennel seeds2 tsp. black peppercorns2 bay leaves2 star anise1/4 cup brown sugar1/4 cup soy sauce1/4 cup kosher salt2 qts. water, room temperature

Toast fennel seeds, peppercorns, bay leaves and star anise in a small sauté pan until warm and aromatic, about 5 minutes, add to water. Add all remaining ingredients to the water and mix until sugar and salt dissolve.

Brining the salmon Filet: put the salmon in a non-reactive container and pour the brine over the salmon, making sure the entire filet is under brine. You should use about half of the brine recipe. Save the remaining for another use. It will save for about 2 weeks. Great to brine shrimp, scallops and halibut!! Let the salmon sit in the brine for an hour or refrigerated over-night. Grill the Salmon and top with this delicious basil pesto!

BAsil pesto2 cups fresh basil leaves, packed2 cloves garlic, chopped1/4 cup pine nuts, toasted1/2 to 1 cup extra-virgin olive oilKosher salt and freshly ground black pepper, to taste1/2 cup freshly grated Parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 3/4 cup of the olive oil and process until fully incorporated and smooth, more or less oil as needed. Season with salt and pepper, mix in the cheese. Makes about two cups. Save the remainder in the refrigerator for 3-4 days or freeze in ice cube trays and use as you wish!


Q:Youmentionedfourbrands.

A: In 2011, we developed a set of barrel-aged mixed cocktails, Fluid Dy-namics. Good bartenders were doing this in tiny barrels; we use big ones and our own products, plus vermouth from Quady and one using Cran-berry Liqueur from Clear Creek. After 6 weeks in barrel, they’re unreal. Early this year we released Russell Henry Gins: London Dry plus 2 fruit-infused – Malaysian Lime and Hawaiian Ginger. Paul Pacult rated the London Dry as the best gin in the world. The secret is using the cognac still to distill the fruit and botanicals. In January, 2014, we release a set of vodkas under the name DSP CA 162, the federal license number for the original distillery out on my ranch: Straight, Citron, Lime, Tangerine. Q:Aren’tthereenoughvodkas?

A:Not ones like these: genuinely superior quality. Again, we use the co-gnac still to redistill the infusions, plus the Straight contains vodka dis-tilled from premium local wine grapes. We surprised ourselves with how good they are. They’re amazingly soft. Q:Howcometheyareallsogood?

A:We’ve been at this for thirty-one years. We know what we’re doing. Check out CaddellWilliams.com.

caddell & williams and the Germain-robin tasting room are in Ukiah: 707.468.7899 by appointment.

Q:What’sbeengoingon?

A: We sold our share in the Hangar One vodka brand in 2010, and have dedicated some of the proceeds to developing four craft-method spir-its brands. Starting a brand from zero isn’t easy: the concept, the actual production, the name, the label. Four in three years is a very ambitious number. Q:AretheyfromGermain–Robin?

A: We’re working at the GR distillery with Crispin Cain, who learned his trade under Hubert some fifteen years ago. He is a very creative and talented man. So is his son, Devin. Q:Sowhatarethespirits?

A: We started distilling Low Gap whiskey in 2010. Crispin is using the antique 16HL cognac still, which produces really fabulous spirits. The stuff is so good we started selling it unaged (world-class moonshine). The Clear Wheat was named Artisan Whiskey of the Year by Malt Advocate Magazine. We now have two-year-old Wheat and an unaged Rye. Age for age, we think it’s the best whiskey on the planet. Q:Howcanthatbe?

A: Who else is using an antique cognac still? Plus Crispin does his fer-mentation in-house, uses really good barrels including ones we got from Van Winkle, and descends to proof with rainwater. These details make a huge difference... what craft methods are all about.

q & Awith Ansley Coale

oF crAFt Distillers

Ansley Coale co-founded the Germain-Robin distillery in 1982; the original building is on his ranch,

outside Ukiah. In 2001, Coale developed the concept and packaging for Hangar One vodka.

3001 S State St #35 Ukiah CA 707.468.7899 M-F, 10-4, by appointment

C


Carol Shelton is widely cited as the most awarded winemaker in the U.S. She has won countless medals for her wines and has been honored as Winemaker of the Year numerous times. After years of working with some of the industry’s top winemakers, Carol continues to win awards and accolades for premium Zin-fandels produced under her own brand, Carol Shelton Wines.

She enrolled at the University of California, Davis, with a penchant for poetry but stumbled upon her true calling when she first entered a wine cellar. The wonderful aroma of wine aging in oak barrels was so enticing that it drew Carol to her life’s work. In 2000, Carol and her husband, Mitch Mackenzie, launched their own brand— Carol Shel-ton Wines. Provided with an opportunity to create her own identity and focus on whatever varietals she wanted, Carol chose Zinfandel. Zinfandel’s unpreten-tiousness and range of flavors drew Carol further into the exploration of this varietal. Drawing from the finest Zinfandel appellations throughout California, Carol carefully selects vine-yards producing stellar fruit that reflect the terroir of the region. She produces five thousand cases a year with distribution throughout the U.S. and internationally. With an eye to the future, Carol has added a few non-Zinfandel varietals like Pinot Noir, Petite

Sirah and Cabernet, as well as a white Rhone blend. Production is increasing slowly to meet the growing demand for her wines.

carol shelton wines is located at 3354-B coffey lane in santa rosa. For more information: 707.575.3441, carolshelton.com, [email protected]

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Save the Date

Steppin' Out wishes Winesong! a Happy

30th Anniversary

september 5 & 6, 2014

A wonderful day of culinary and food tastings and an auction dinner

to raise funds for the Mendocino Coast hospital Foundation.

winesong.org 707.961.4688

cArol shelton wines


recipes from our

winemakers

BUttercUp sqUAsh soUpChef Shelley Cerneant, Applewood Inn

2 buttercup squashes, roasted3 onions, sliced thinly6 garlic cloves2 cups white wine2 bay leaves2 cups heavy cream8 Tbsp. butter2 Tbsp. canola oilSalt to taste

Heat oil in a large stainless steel pot. Sauté the onions, garlic and bay leaves until the onions are transparent. Add the white wine and reduce to approximately half a cup. Put the roasted squash in the pot, cover with water and heat until boiling. Blend with cream, butter and salt until smooth and strain.

short riB shepherD’s pieChef Zazu, Merriam VineyardsPair with '09 Rockpile Cabernet Sauvignon

5 beef short ribs, 2-2.5 lb. each 3 Tbsp. pure olive oil2 red onions, peeled and julienned2 celery stalks, diced6 cloves garlic, peeled2 carrots, peeled and diced3 1/2 cups red wine3 bay leaves1 Tbsp. fresh thyme, picked and chopped4 cups chicken stock3/4 lb. Yukon gold potatoes, peeled3/4 pound russet potatoes, peeled1/4 cup buttermilk1/4 cup unsalted butter1/4 cup sour cream2 Tbsp. just grated parmesan cheesekosher salt & freshly ground black pepperChili flakes to taste Preheat the oven to 350˚. Season the ribs with salt and pepper. Heat the oil in a large oven proof sauté pan over high heat. Sear the ribs on all sides, until browned. Add the onion, celery, garlic, carrot, and chili flake and sauté until beginning to caramelize, about 5 minutes. Add the wine, bay leaves, and thyme. Reduce the wine by half. Add the stock. Cover with foil and braise in the oven, until tender, about 3 hours. In the meantime, make the mashed potatoes. Start the potatoes in cold salted water on high heat, until cooked through, about 40 minutes. Strain and then place in a mixer with butter, buttermilk, and sour cream. Season to taste with salt and pepper. When the meat is cool enough to handle, pull the meat from the bones in to bite size chunks. Raise oven temperature to 450˚. Save the liquid and vegetables around the meat and top with the mashed potatoes. Sprinkle with parmesan cheese. Top the meat with the mashed potatoes. Bake until topping is golden, about 15 minutes. We garnish with garlic chip gremolata. Serves 6-8.


wArM cAlAMAri serVeD in A white BeAn VinAiGretteThe Restaurant at Meadowood 8 oz. Great Northern white beans1 onion, sliced3 slices bacon1/2 bunch fresh thyme2 bay leaves16 oz. water (salt water with 3 large pinches)12 pieces fresh calamariShallots2 bunches chives, chopped3 tomatoes, diced1 oz. balsamic vinegar2 oz. olive oil6 cloves garlic, finely chopped12 sprigs Italian parsley Soak beans in unsalted water 3-4 hours before cooking. Remove excess water. Set aside. In a saucepan, combine sliced onion, bacon, thyme and bay leaf. Brown slightly before adding beans and salted water. Cook over medium heat until tender, approximately 3 hours. Clean calamari by removing the eye and main cartilage and rinsing completely. Cut the calamari shell in 1/4" rings. Combine with the tentacles. Place in the refrigerator. Remove cooked beans from original pan and place in a sauté pan with a little cooking liq-uid. Combine shallots, 1/2 of the chopped chives, 1/2 diced tomato, 2 ounces balsamic vinegar, 1 ounce olive oil. Warm over medium heat. Season with salt and pepper and set aside. Cook sliced cala-mari in a sauté pan over high heat with remaining olive oil, garlic, tomato and chives for approximately 1 minute. Remove from flame and begin to dress plate. When dressing the plate, spoon 6-7 large tablespoons of the white bean mixture onto a serving plate. Place an equal amount of calamari on top of the beans. Serve warm with some fresh sprigs of Italian parsley.

BayleaveshailfromtheMediterraneaninandaroundTurkey.They'remembersofthelaurelfamily,theleavesusedtomakewreathsforOlympicchampionsinthedaysbeforegoldmedals. Onestorygoes,aftertheGreekgodApolloattemptedtorapethenymphDaphne,theEarthspiritGaeahidherbytransformingherintoalaureltree.Apollointurnmadethetreesacred,soitbecameapower-fulsymbolofhonor,notjustasacrownforathletes,butasaspiritualmedium/hallucinogenfortheoracleofDelphiandasanodofrespecttothearts(theetymologicalsimilaritybetweenlaurelandlaureateisn'tcoincidental—Apollowasalsothegodofpoetics). IntheMiddleAgesbayleaveswerepopularinsecticidesandmedi-cine,theirlauricacidagoodfixforkeepingmothsandfeistyhumorsatbay.Theirrich,gentle,savoryflavorspairedeasilywithpopularroastmeatsandthephylogenyofstocksandsaucesrapidlydevelopinginMedi-evalandRenaissancekitchens.

sMokin’ slow Moshin BrisketRecipe courtesy of Brandon Guenther, Rocker Oysterfellers & Firefly Fine Catering

During the west Sonoma County music fest, “Oysterpalooza,” Amber Moshin discovered this Smoked Beef Brisket tucked inside a sandwich – it’s flavor seared into her memory like a hot branding iron. She asked Chef Brandon Guenther if he would share his recipe for this authentic smoked brisket. Now you can enjoy it with a hearty Petite Sirah from Moshin Vineyards - a match made in heaven! Come on; you can’t live on Pinot Noir alone. … well, … maybe.

One 4 lb good quality beef brisket flat, fat still intact1/2 cup kosher salt3 Tbsp. ground black pepperOak chips, wine barrel staves or other hardwood smoking chips – soaked in water for 30 minutesheatproof thermometer probe2 bottles of Moshin Vineyards Petite Sirah old blanket or towelPlastic ice chest large enough to fit your brisket into tightly when wrapped with aforementioned blanket or towel

Prepare cooking apparatus (charcoal or gas grill, vertical or Texas smoker), heat to 225° using indirect heat. Season brisket liberally with salt and pep-per, place in smoking apparatus fat side up directly on the grate. Insert temperature probe into thickest part. Add enough wood chips to coals or smoking box to create smoke, close lid, opening vents 1/4 of the way. IMPORTANT: maintain a constant 225° in your smoker. Cook one hour per pound of meat, approx 4 hours, until internal temp reaches 190°. Keep lid closed to maintain temperature and humidity. Open 1st bottle of Moshin wine and pour yourself a glass. Enjoy & repeat – 4 hours till brisket time! After 4 hours, check that internal temperature is 190°. Not yet? Close lid and wait approximately one minute per degree to rise before checking again. When brisket reaches 190°, remove from smoker, wrap tightly in aluminum foil and place in ice chest lined with blanket or towel - close lid and allow brisket to rest for at least one hour and up to three. Remove brisket from foil, slice 1/4" thick perpendicular to the grain. Serve immediately with sides of your choice and the second bottle of wine.


800 555 8509 applewoodinn.com

13555 Highway 116 Guerneville, CA 95446

This Boutique Wine Country Inn, located one hour north of the Golden Gate Bridge at the heart of the Russian River Valley Pinot growing region is a romantic getaway that provides adults a secluded and peaceful refuge to unwind, rejuvenate and re-connenct.

The restaurant at Applewood has been awarded a Michelin star for 2011 and 2012. Its acclaimed wine country cuisine is inspired by the lush bounty of the Russian River Valley and accented by Mediterranean influences.

The Spa at Applewood offers relaxed pampering in a tranquil setting among the redwoods.

An Enclave for Romance at ! Russian River Valley


hook and Ladder Winery Nestled in the heart of the Russian River Valley is a farmhouse; cleverly disguising a small fam-ily owned and operated winery. Hook & Ladder Winery is the newest venture from the De Loach family, of which three generations continue the winemaking tradition. In 1970, Cecil De Loach helped put the area on the map. Today he and his family, including new winemaker Jason De Loach, remain a part of the Olivet wine-road powerhouse. The quaint tasting room within the winery serves several award winning and pro-prietary wines led by their flagship blend “The Tillerman”, named after Cecil’s former position as a San Francisco firefighter. All of their Estate Grown, hand-made wines are available for tasting.

Visit hook & ladder winery at 2134 olivet road in santa rosa. tasting room is open from 10 am to 4:30 pm daily. For more information: 707.526.2255, hookandladderwinery.com

Merriam vineyards, nestled in the warmest edge of the Russian Riv-er Valley, invites guests to cross cultures while tasting California-crafted Bordeaux-style wines in a beautifully appointed tasting room designed with the comfort and warmth of a New England-style home. This new winery, representing an east meets west experience, lies in the hub of three major California appellations, Russian River Valley, Dry Creek Valley, and Alexander Valley, and is the gateway to Healdsburg’s wine

russian river Artisan Wines

Moshin vineyards celebrates over twenty years of mak-ing fabulous Russian River Pinot Noir! In 1989, Rick Moshin and his family entered the wine business by purchasing a ten-acre Pinot Noir vineyard in the heart of the Russian River Valley and bottling a mere two hun-dred cases of their inaugural vintage. Today, the Moshin family continues to operate the Russian River Valley’s only four-tier gravity flow solar-powered winery which produces these delicious varietals: Pinot Noir, Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah and Merlot. The friendly and knowledgeable staff welcomes you to the Moshin tasting room for a taste of “Pure Pinot Passion.”

Moshin Vineyards is located at 10295 westside road in healdsburg. open daily for tasting from 11 am – 4:30 pm. tours by appointment. For more information: 707.433.5499; moshinvineyards.com

country. Come and enjoy Merriam Vineyard wines on the winery terrace overlooking the magnificent Russian River Valley. Why Bordeaux varieties? While honey-mooning in France, Peter and Diana Merriam fell in love with the country and all things French. This theme carried through first with their love of entertaining family and friends with the perfect food and wine pairings, and, in 2000, with the production of small lot, handcrafted wines from their own Russian River Valley estate vineyard (Windacre) and from grapes grown in the Dry Creek and Alexander Valleys.

Merriam Vineyards is located at 11650 los Amigos road in healdsburg. For more information: 707.433.4032, merriamvineyards.com


tastes of the dry Creek valley

taltyThe Talty story starts years ago with my father, William Talty. He was the first to introduce me to "Zinfandel Country" aka Dry Creek Valley, and it was with him that I learned and practiced the fine art of winemaking. It had always been our dream to own a winery; unfortunately, we were unable to bring that dream to fruition prior to his unexpected death in 1993. My family and I bought our vineyard in 1997 and named it in his honor. The Estate wine of the Talty Winery comes from our forty-six year old head-trained and dry-farmed vines grown on our own six-acre vineyard in Sonoma's 'Dry Creek Valley'. As was my father's way, each Talty Zinfandel is truly handcrafted from vine to wine. Our dry-farmed and head-pruned vines purposely produce a very small crop through the careful farming direction of our winemaker Michael Talty— approximately two tons per acre. This ensures the intensity and concentration of the fruit from the very start. Once picked, our grapes are only destemmed, not crushed, and fermented as whole berries on their own natural yeast in small, open-top bins. So give your palate a treat and visit our winery to taste a 'Zinlicious' Talty Zinfandel! Our wines are available through our website, at the winery, or at a handful of selected local fine wine retailers and restaurants.

talty Vineyards & winery is located at 7127 Dry creek road in healdsburg. For additional information please call 707.433.8438, visit taltyvineyards.com or email: [email protected].

Tasting along the wine roads

hAnD-crAFteD wines FroM Vine to wine

32 WindsRemember that one girl that got away?The man so loved that wouldn’t stay?Every first sensation electric & new,Lost to habit, sad yet true.Find it again at 32 Winds!To drink, and laugh and love with friends!

Down a dirt road, tucked away against the beautiful Steel-head Run section of Dry Creek, 32 Winds is Sonoma Wine Country at it’s best. Award winning, hand crafted wines await you along with the famous 32 Winds hospitality in our new tasting room. Enjoy private tastings at the community table inside the renovated barn or outside overlooking the creek and vineyards. If you time it right, you can enjoy schools of Steelhead as they travel upstream. Custom Sonoma Style picnics available upon request. 32 Winds specializes in Chardonnay, Pinot Noir, Zinfandel and Cabernet Sauvignon.

32 winds winery and tasting room is located at 1010 Dry creek road in healdsburg. tastings by appointment only. For more information: 707.433.1010, 32windswine.com


rued WineryRued Winery is a small family winery situated on seventy acres of vineyards on the east side of bucolic Dry Creek Valley. Just past the Dry Creek General Store, the intimate winery structure offers a vast panorama of grapevines framed by rugged forests along the western mountain ridges. Another window view from the tasting room allows visitors to gaze inside the working winery. Built on a five-generation foundation of grape growing in Sonoma County, Rued represents the iconic agricultural family, with all actively involved in the farming, winemaking and hospitality. Wines include small lots of Sauvignon Blanc, Chardonnay, Zinfandel, Cabernet Sauvignon and Pinot Noir. rued winery is located at 3850 Dry creek road in healdsburg. open daily 11 am to 4:30 pm. please visit ruedvineyards.com, facebook.com/ruedvineyards or call 707.433.3261 for additional information.

Forchini vineyards2014 is our 43rd year of growing premium wine grapes and the winery’s 18th anniversary! Long time grape growing and wine involvement led to the creation of our Tuscan winery. Situated in the heart of Dry Creek Val-ley, surrounded by stunning vistas, we produce small lots of exquisite Dry Creek and Russian River estate wines. We are two generations of Forchinis farming and making wine. A third generation, granddaughter Sierra, just graduated from U.C. Davis with a major in Enology. Sustainable farming in our vineyards is done by son Andrew Forchini. Jim Forchini, engineer turned winemaker, designed and manufactured equipment to minimally handle grapes during crush and is a pioneer in co-fermentation. From estate pruned to estate bottled, our winemaking begins in the vineyard resulting in three thousand cases of pre-mium wines. From our Dry Creek vineyard we produce Old Vine Zinfandel, Cabernet Sauvignon and two red blend wines, Papa Nonno and BeauSi-erra. Pinot Noir and Chardonnay wines are sourced from our Russian River Terrace vineyard. Taste these delightful wines Friday-Sunday 11 am-4:30 pm; other days by appointment. Limited production Forchini wine is available at the win-ery or ordered from our website’s secure Wine shop. Forchini Vineyards & winery is located at 5141 Dry creek road in healdsburg. For additional information call 707.431.8886, visit forchini.com, or email [email protected].


OPEN DAILY 10:30 am - 4:30 pm 3770 Lambert Bridge Road

Healdsburg, CA 95448707.433.1000

drycreekvineyard.com

VOTED ONE OF SONOMA COUNTY’S “TOP 10 TASTING ROOMS”

DISTINCTIVE WINESBEAUTIFUL PICNIC GROUNDS

UNIQUE GIFTS & COLLECTIBLES

Jane Portalupi and Tim Borges began Portalupi Wines in 2002 after traversing the premium wine business for many years. Their wines are inspired by their rich Italian heritage and expressed through Tim’s artistic and statement style of winemaking. Tim has been working in the wine industry and making wines for over thirty years. His goal is to produce flavorful, intense wines that define the Portalupi style. DestinAtion: portalupi tasting room. The second you walk in the door you become part of the Portalupi family. Your palate and mind will leave enriched with a wine country memory that will last forever. They have created a con-temporary yet engaging ambiance for you to lounge in and offer a selection of local artisan cheeses and salumi to pair with your tasting. Visit the portalupi tasting room. open every day from 11:00 to 7:00 pm, located just one block north of the plaza at 107 north street, healdsburg. portalupiwine.com

N


Sustainable and Organic Growing Practices at Truett Hurst Winery

the hum of Bees, the Call of Birds

"Truett-HurstWineryislocatedonthebanksofDryCreek.Overthecenturies,thisstreamhelpedshapetheDryCreekValley,providingrichsoilidealforgrowinggrapes.DryCreekisalsohometoendangeredCohosalmonandthreatenedChinooksalmonandsteelhead.Forseveralyears,Truett-HursthasbeenanactivestewardofDryCreek,help-ingeducatevisitorsaboutsteelheadandsalmonthrougheducationalinformationandbyprovidingglassesthatallowpeopletoseespawningfish.Soon,Truett-HurstwillbepartneringwiththeSonomaCountyWaterAgencyonaboldnewhabitatenhancementprojectinDryCreekthatwillcreateplacesforyoungsteelheadandCohotogrowandthrive.Intotal,morethansixmilesofhabitatwillbecreatedthroughpartnershipswithprivatelandownersthroughoutDryCreekValley."

—General Manager Grant Davis, Community & Governmental Affairs, Sonoma County Water Agency. Photoby:GrantDavis

and flower gardens that are full of life creating a balanced environment. The sheep on the property mow the planted vetch, oats, and clovers in-between the vines adding fertilizer as they go and recycling nutrients back into the ground. Truett Hurst Winery is proud of their role as a steward of Dry Creek. On a late fall day, tasting room guests flock to the banks of Dry Creek with a glass of wine and watch the record number of salmon returning to the historic spawning grounds. In 2012, the Chinook returned in record numbers. The Winery supports the efforts of the Sonoma County Water Agency to create low velocity areas for juvenile Coho and Steelhead. Plan to visit the tasting room where you will be served by friendly wine pourers who will make you feel right at home. There are several different picnic area options. Saturdays and Sundays, enjoy live music from some of the finest local musicians and there may even be something from the grill to pair with the wines. truett hurst is located at 5610 Dry creek road in healdsburg. open daily from 10 am to 5 pm. For additional information call 707.433.9545 or visit truetthurst.com.

Nestled in the heart of Dry Creek Valley is a very spe-cial estate called Truett Hurst Winery. Commitment to responsible stewardship of this property is matched by the passion with which they handcraft their award-win-ning wines. The farm is treated as a complete, function-ing ecosystem—farmed with sustainable and organic growing practices, not with chemical pesticides and fertilizers. Diverse habitats harbor a range of plants, animals, birds, insects and microorganisms. There is a vibrant fertility on the property with fruit, vegetable


Tasting Room:Saturdays 10:00 - 4:00

And by Appointment

9100 Skaggs Springs Rd. Geyserville, CA 95441

[email protected]

707-433-2371

Enjoy complimentary tastings of Estate Gold Medal and 90+ point wines in our intimate tasting room.

Bring a picnic lunch and relax on our picnic ridge with thirty mile views of Sonoma County. Stroll the vineyards

that annually yield premium grapes for our Estate wines, or stay with friends in our luxurious Vacation Rental with

your own private pool and spa.

It’s all just thirty minutes from Healdsburg, yet halfway to h eaven.


BBaci (which means “Kisses”) is serving fine regional Italian & Mediterranean food, paired with wines from Sonoma, Napa & Italy. The Café is a new venture for Lisbeth Holmefjord and Shari Sarabi, where Shari runs the kitchen while Lisbeth operates the front of the house. Chef Shari has created an extensive menu of authentic Italian dishes, featuring everything from Minestrone di Verdura, House-made Gnocchi alla Bolognese, Risotto con Asparagi to Vitello Piccata. Lisbeth has selected the wine list, featuring small, family run wineries that are dedicated to making hand-crafted wines at reasonable prices. At Baci Café & Wine Bar Lisbeth and Shari strive to incorporate decades of culinary expertise, their concern for a sustainable and organic-based cooking method, and their passion for truly authentic Italian recipes and ingredients to create a genuinely Mediterranean dining experience. Their personal mission is to use local and organic products where possible, to bring you the true taste of Italy, while supporting the community as a whole. Above all, they approach all of the cooking with the purest and most transparent intention to bring their clients the essential character and spirit of every dish.

Buon Appetito!

“Vorrei Coprir Le Tua Bocce Di Baci Per Diti Quanto Mi Piaci?”“May I cover your lips with kisses, to tell you how much I like you?”

the café serves dinner wednesday through Monday, 5 pm-9 pm, closed tuesdays. reservations are highly recommended. please call about catering and private parties. Baci is located at 336 healdsburg Avenue in healdsburg.For more information: 707.433.8111, [email protected],BacicafeandwineBar.com

Baci Café & Wine Barthe UltiMAte FooD & wine experience

GoUrMet MUshrooM rAGU with MUeller eMily’s cUVee pinot noir 1 lb. mixed Fresh Gourmet Mushroom from Gourmet Mushroom Inc, such as Nebrodini Bianco, Alba Clam-shell, Brown Clamshell, Trumpet Royal (Chefs Mix box has a mix of 4 mushroom about 8 oz each at most produce departments) 2 Tbsp. Extra Virgin Olive Oil 1 small sweet onion, finely chopped2 cloves garlic, peeled and minced1 cup rich veal stock 1 cup Mueller Emily’s Cuvee Pinot Noir2 oz. tomato paste1/4 bunch fresh thyme1/2 bunch of Italian parsley 1 bay leaf3 oz. sweet butter salt and freshly ground black pepper Trim mushrooms, slice large caps into fairly even pieces; leave smaller caps intact. Heat oil in a large skillet over medium heat and sauté the mush-rooms till cooked, add onion and garlic, cook until the onion and garlic are cooked. Add tomato paste, mix. In 2 to 3 minutes deglaze the mix with Pinot Noir and cook until the alcohol has evaporated. Add veal stock and cook until it’s reduced to a sauce consistency. Turn the heat off. Add the butter, thyme and parsley, then season to taste with salt and pep-per. Serve over the creamy polenta, sprinkle with shaved parmesan and serve warm. Serves 6. creAMy polentA:1/2 cup polenta (yellow corn meal)3 cups chicken stock1 cup heavy cream1/2 cup grated parmesan cheese1 tsp. rosemary1 medium yellow onion, finely diced1 Tbsp. garlic, minced1 Tbsp. olive oil1/4 lb. butter Heat oil, add onion, garlic, rosemary and cook down until translucent. Add 1 cup chicken stock and cream and bring to boil. Reduce the heat and add the cornmeal, whisk until smooth. Cook on low heat for 45 minutes, adding chicken stock slowly so the polenta does not get thick. Remove the polenta from the heat, add butter and parmesan cheese while whisking.


A Good Fit For Savvy Women

Cut Loose • Nic & Zoe Ronen Chen • Komarov

Indigenous • Lilla P.Three Dots • Christopher Blue Johnny Was • Pure • Neesh

334 Healdsburg Ave., Healdsburg,Ca

707-431-2209zizihealdsburg.com

Terracotta Table Settings & BakewareProfessional Copper, Aluminum and Cast Iron Cookware

Linens & Fabric • Organic Olive Oil Body & BathArtisan Gifts • Custom Design • Exclusively Italian

Vita Casalinga means “life of the homemaker” and our little shop is a daily celebration of Italian kitchen & home traditions. Join us in our

family-run store, just off the square in downtown Healdsburg, where the wives, their husbands, kids and grandparents banter in Italian about what we’ll be preparing for dinner that night. Ours is a place for those who love

to cook, eat, entertain or simply enjoy the comforts of home with their family and friends.

Vita Casalinga135 Matheson Street, Healdsburg, Ca 95448

707.395.0860 • vitacasalinga.com


goldbloomjewelry.com

J


Julie Pedroncelli St John, shares memories of growing up and now working with her Father in the Wine Business:

"Jeanne Francis (the publisher) and I have a lot in common—we grew up in the wine industry with wine salesmen for fathers. While my uncle John, winemaker at Pedroncelli, is among the ‘Old Timers’ group photo, my dad Jim is also part of this group. They make up the second generation of the Pedroncelli Winery family. Jim was born and raised at the winery, the youngest of four. He followed in his sibling’s footsteps as they worked the various tasks around the farm, vineyard and winery. Learning all these facets of production was good practice for his future career. A few years ago I came across a letter from his sister Marianne who talked about ‘Jimmy’ aiding the war effort during the 1940s by scraping out the redwood tanks and sending the tartrate residue in for munitions manufacturing. Once he was finished with college and service in the Army, he stepped into his role first as Sales Manager and later as Head of Sales & Marketing for the winery. It was on his recommendation that Pedroncelli be among the first wineries to use Sonoma County as an appellation on its label in the 1950s." He would go out on deliveries across the Bay Area in those early years and I recall our big yellow truck and cherish the memories of going with dad on delivery day, even a stop we made one time at the Doggie Diner on 19th Ave in San Francisco. As the winery grew, my dad began to travel during the 1970s to visit different markets across the US and later internation-ally—developing sales avenues where we had none. It was a part of the business where he truly excelled. I hear stories on the road from those who have met my father along the way and from their stories I gather that my dad is a different man while out in the market. Some stories even take on an Urban Legend qual-ity: There were many times when he gave away his tie (always one with the winery logo) or when attending a wine dinner in Florida and, following a lengthy winemaker speech, said "My name is Jim Pedroncelli, you are tasting the Three Vineyards Cabernet Sauvignon. It is made from three vineyards, I am sure you will enjoy it." He sat down and received a standing ovation. This is the core and key to his success—cut to the chase, make sure people enjoy their wine and make it affordable. And to a person, people praise my dad for his even-handed quality, his easy going manner and his integrity.

the olD tiMers

Front Row: JoeVercelli,LouisJ.Foppiano,SylviaSebastiani,ErnestGallo,

LizMartini,RobertMondavi

Second Row:HenryTrioni,MarioParelliMinnetti,PeterMondavi,

HenryBuggatto,unknown;

Third Row:RaloBandiera,PeteSeghesio,JohnParducci,LouisM.Foppiano,

FrankPastori;

Fourth Row:DougDavis,BobMyer,BobDelSarto,RodneyStrong,

JohnPedroncelli,BobRossi;

Fifth Row: MattGallo,MichaelMartini,BobGallo,Mrs.Rossi

Photo taken in Rossi Asti Villa, 1999

While having coffee with Richard Catelli he regaled me with stories of meeting Joe Ciatti and others for lunch and companionship over five years in his

restaurant. Joe soon took over organizing the group of mostly Italian immigrant winemak-ers, the "who's who" in the wine trade. Rich fondly remembers the old days and the achieve ments by noted winemakers and marketers who were not in this picture — one of which is quiet, soft-spoken Jim Pedroncelli.

the Old timer's in the early years were a group of Immigrant Winemakers who met at Catelli's the rex as the local gathering spot, sharing stories, food & wine.

It expanded years later to include the next generation and now is into the third generation wine-making families.

Jim Pedroncelli:as a winemaker, a young boy and today (right)


800-836-3894 | www.pedroncelli.com | 1220 Canyon Road, Geyserville, CA 95441

Open 10am to 4:30pm dailyBocce Court and Picnic Decks available

Outstanding vineyard views

Complimentary tasting with this ad

A Sonoma County tradition founded in 1927, the Pedroncelli family has made wine for generations in Dry Creek Valley.

Taste and savor our wines: from Sauvignon Blanc to Zinfandel, Chardonnay to Cabernet Sauvignon, red and white blends, Port, Sangiovese Merlot and Petite Sirah.

W With one hundred and sixty acres in the Russian River Valley, Foppiano Vineyards, family-owned and operated since 1896, makes the winery the second-oldest family owned and continuously-operated winery in California (ran through prohibition). After the passing of Louis J. Foppiano in March 2012 at 101 years old, Fop-piano is now run by his son, Louis M. Foppiano and his two grandsons, Paul Fop-piano and Joe Valer, Louis M. Foppiano’s nephews. The winery currently makes Estate Petite Sirah, Zinfandel, Pinot Noir, Chardonnay, Sauvignon Blanc and Rosé. A wine program called Lot96 is a Petite Sirah blend, available in 750ml. bottles or in refillable jugs in the tasting room. Louis J. Foppiano started helping his mother, Mathilda, manage the family’s farm along the Russian River just before Prohibition began in 1920. He was al-ready the third generation, his grandfather, Giovanni Foppiano, having purchased a working winery and eighty acres just south of Healdsburg in 1896. That the Foppianos, like many others, suffered so mightily because of Pro-hibition is well known. That they survived is, too; they became one of the first Sonoma County wineries to bottle wine under its own winery label, Foppiano Wine Company, in 1937. They’re also known for having built their business around Sonoma’s ability to produce fine petite sirah, first introduced as a stand-alone varietal by them in 1964. As Todd Arterburn, President comments, “For Foppiano, the future needs to be in the bottle first,” he said. “We have world-class vineyards and a sense of place and history a lot of people don’t have. But we had to ask ourselves what are we going to be the next one hundred years, what are we going to be when we grow up?”

located at 12707 old redwood hwy. in healdsburg. tasting room is open 7 days a week, 11am-5pm. picnic grounds and self-guided vineyard tours are available. 707.433.7272, foppiano.com

Louis M. Foppiano

Foppianovineyards

A


Nestled on a gentle knoll shadowed by the nearby Mayacamas Mountains, the site of Stryker Sonoma Winery typifies the peaceful, serene beauty of the Alexander Valley in the world re-nowned Sonoma County eighty miles north of the Golden Gate Bridge. Their vision and creativity are inspired by the vineyards and countryside surrounding the Estate. Stryker Sonoma wines mix old-world tradition and modern technology to allow for gen-tler handling of both fruit and wine. Tim Hardin’s winemaking phi-losophy is about pure varietal expression which produces award-winning, balanced wines rich in fruit and deep in character. The Vineyards produce 4,000 to 6,000 cases annually from the fol-lowing varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, Sangiovese, Tannat, Zinfandel, Chardon-nay, and Semillon. Guests visiting the winery today can watch the winemak-ing process in action, viewing barrels as they are racked in the aging cellar and step onto the observation deck to see how grapes enter the crush pad for sorting and de-stemming. In de-signing Stryker Sonoma with Nielsen Schuh Architects, Owner Pat Stryker was inspired to create buildings that are aesthetically beautiful, sensitive to the environment and in harmony with the landscape. The state of the art modern facility was specifically designed to create small lots of ultra-premium luxury wines from the Estate Vineyard. With the opening of the Tasting Room doors in 2002, the building won the Architectural Design Award for Northern California by AIA. Ever since, the Tasting Room has been open to the public daily 10:30 am to 5:00 pm and is focused on extending a wine country experience that is truly “Quintes-sential Alexander Valley”. stryker sonoma is located at 5110 highway 128 in Geyserville. For more information: 800.433.1944, strykersonoma.com

stryker sonoMA

An hour north of the Golden Gate Bridge lies the Alexander Valley, the perfect blend of charm, sophistication, and the easy confidence of peo-ple (and grapes) comfortable in their own skin. Located at the northern end of Sonoma County, the Alexander Valley is twenty-two miles long and varies in width from two to seven miles. The valley is best known for the world-famous Cabernet Sauvignon grapes that thrive from the valley floor all the way up the rolling hillsides and mountain ridges. In 1841 Cyrus Alexander arrived in an untamed valley to manage the Sotoyome Rancho, a Mexican land grant owned by San Diego sea captain Henry Delano Fitch, and his wife, Josefa Carrillo. As payment for his services, Alexander received 9,000 acres on the eastern side of the valley, where he built his home. A tireless innovator, Alexander planted an orchard, constructed a tannery, and built the first grain mill in the area. He also planted a vineyard. In the three decades following the Gold Rush of 1849, the popula-tion of Alexander Valley grew quickly. By 1875, 230 acres were devoted to vineyards. Over the next half-century, more settlers discovered this rich land and good timber. As families acquired land and farming techniques im-proved, valley farmers began to specialize in prunes. Labor intensive, prone to weather damage, and vulnerable to price competition from else-where, prunes gradually gave way to grapes. Family wineries and grape

growers suffered during Prohibi-tion, but began to plant grapes again in the middle decades of the 20th Century. The valley is more civilized now than in the days of Cyrus Alex-ander, but the connection to the land remains strong and genu-ine. Once in a while, above the old homesteads on the eastern slopes, you can see the track of a bear, who lumbered down from the hills overnight to taste a few sweet grapes.

Alexander valley


T The Trione family has a successful legacy of fine winemaking and wine-growing in Sonoma County that spans three generations. Their grapes have been the foundation of many award winning wines and are now the heart of the new family label, Trione Vineyards and Winery. For thirty-five years the Trione family has been growing premium grapes in Sonoma County with over seven hundred-fifty acres of vine-yards, sourcing just 1% of their fruit for Trione Vineyards and Winery. The wines showcase the best of their five distinctly different estate vine-yards. Winemaker, Scot Covington, works closely with vineyard manager of over thirty years, John Tankersley, to cultivate and indentify the finest lots from the estate vineyards that truly reflect their source. Scot’s belief that crafting fine wine begins in the vineyard is in perfect alignment with the Trione family’s ideal of pristine viticultural practices. The Triones have spared no expense to ensure that the family la-bel would express their passion and commitment to producing Sonoma County’s finest wines. The new state of the art winemaking facility is complimented by the architectural centerpiece of Trione, the century old Nervo Winery. Built in 1908, this storied stone building is rich in his-tory. Constructed post 1906 with a unique earthquake proof design, it was the first winery to be built with a concrete floor and dates back as one of the oldest winery tasting rooms in California. The old stone win-ery is the perfect setting for a wedding or your next private party. Taste Trione’s award winning wines; Sauvignon Blanc, Chardonnay, Pinot Noir and Syrah from their Russian River Valley ranch and Red Wine Bordeaux Blend and Cabernet Sauvignon from their Alexander Valley ranches while touring the property. Visit Trione Vineyards and Winery to see the history and enjoy the breathtaking views of Alexander Valley.

trione Vineyards and winery is located at 19550 Geyserville Avenue in Geyserville. open thursday through sunday from 10 am until 5 pm. For more information 707.814.8100, trionewinery.com.

trione

D Diavola practices the time honored tradition of cucina povera which con-sists of using the most basic locally available ingredients combined with recipes that have been proven through centuries. Diavola takes pride in their house cured salumi and sausages as well as their authentic Italian pizzas fresh from their wood burning oven. Chef Dino Bugica's passion for food is reflected in the menu he pro-vides his guests. His love of food extends from his mother, grandmother and years of honing his culinary skills in Italy. Diavola's menu is constantly updated with authentic and rustic Italian dishes that change with the seasons. Chef Bugica, General Manager Sarah Wareham and Diavola's dedicated staff will have you coming back time and time again. Throughout lunch and dinner Diavola offers a variety of authentic paninis, house made pastas, delicious appetizers, amazing entrees, a full deli case and a refreshing wine and beer selection. Diavola uses clas-sic Italian cooking techniques in combination with an exquisitely inviting

atmosphere and unparalleled service to bring you the ultimate dining experience.

Diavola pizzeria is located at 21021 Geyserville Avenue in Geyserville. open 7 days a week, 11:30 am until 9 pm, for lunch and dinner. the patio is open thur 5-9pm, and Fri-sun 11:30am-9pm. For more information: 707.814.0111, diavolapizzeria.com.

diavolapizzeriA & sAlUMeriA


Geyserville Mud Coffee & Café“The Mud” is a local hang out enjoyed by all. Geyserville Mud has been open since Feb 2010 and feels they have added to the down-town atmostphere. They offer a complete Espresso drink menu along with many non coffee drinks and serve breakfast, lunch and brunch on Sat & Sun. For the afternoon crowd there is beer on tap and local wines from our Geyserville area.

located at 21001 Geyserville Avenuein Geyserville.open 7 days a week, Mon-sat 7am-5pm, sun 8am-5pm 707.814.0021 geyservillemud.com

Geyservillenot DAy trippinG, BUt A DestinAtion

Bosworth & Son General Merchandise is an old fashioned store, rich in nostalgia and charm. A family run business since 1911, visiting the store is like a step back in time. Today, Bosworth’s continues to sell feed, tack, ammunition, hardware, kid’s toys, men & women’s boots, hats and jeans.

Bosworth & son is located at 21060 Geyserville Avenue in Geyserville. open Monday - saturday 9 am - 5:30 pm. 707.857.3463, bosworthandson.com

From ground to glass, we strive for excellence the old fashioned way! Joe Ramazzotti continues to craft the old-fashioned zinfandel field blend that he and his father used to make in the cellar at his home in Dry Creek. Joe’s personal attention to growing grapes and crafting his wines re-flects in the flavors of his wines which includes Sparkling Wine, Chardonnay, Barbera, Cab Franc, Grenache Noir, Sangiovese, Zinfandel blend, Cabernet blend, Super Tuscan blend, and Port. Stop by our newly opened tasting room in beauti-ful downtown Geyserville to taste these delicious wines and enjoy warm and friendly hospitality. ramazzotti wines 21015 Geyserville Avenuein Geyserville. open seven Days a week, 11 am – 6 pm. 707.814.0016, ramazzottiwines.com.

ramazzotti Wines

Bosworth & son General Merchandise

Geyservilleisjustseventy-fourmilesfromSanFrancisco,aneasydaytripforsightseeing,picnicking,orforamarvelousoverniteorweekend-stayatthemanylodgingplaces.Youcanvisitsomethe

manynearbyAlexanderValleyWineriesthatcallGeyservillehome;fiveminuteswestoverthehills,you'llfindyourselfintheDryCreek

Valley,thehomeofmanyadditionalsuperbwineries.Afewmilesfurthernorth,discoverMendocinoCounty.

Whateveryourinterests,biking,hiking,RussianRiverfun,spasordining,youcanfindithere!


I In 1936, Catelli’s was opened by Santi and Virgina Catelli. The restaurant was originally known as “The Rex” (the “king” as translated from Latin). Looking for an inexpensive solution, Santi purchased the “REX” sign from local sign-maker who was looking to get rid of this commissioned but unclaimed sign. The Rex eventually became “Catelli’s The Rex”. Though now just “Catelli’s”, long-time locals, however, still refer to the restaurant as “The Rex”. Sister and Brother team, Domenica and Nicholas Catelli, continue the family tradition that started in their grandparent’s original location. The food is Italian influenced California cuisine. Domenica’s time in the kitchen with her Nonni and father and time spent living in Italy solidified the Italian part. Growing up in California lent to exploring other ingredients. You see this reflected on the season-ally changing specials. For those who are looking for the nostalgia of the past have a plate of the homemade raviolis featuring Virgina’s recipe for the filling. Or try Domenica’s creation, the ten layer lasagna. Surprisingly light and out of this world. It has been a hit with the local farmers to Lady Gaga! Guy Fieri featured Catelli’s on Diners, Drive-in’s & Dives. Highlighting the history, food and that Nicholas Catelli worked for him for four-teen years! Domenica started cooking when she was old enough to hold a whisk. Her love of seasonal, local and organic foods is visible throughout the menu. Besides on Diners you may have seen her as a recurring judge on Iron Chef America or on various TV cooking segments from CBS, CNN to FOX. She is also the author of, Mom-a-licious: Fresh, fast, family food for the hot mama in you! Catelli’s is open for lunch and dinner Tuesday-Sunday. There is a dog friendly gar-den patio. Also, Catelli’s hosts events from 2-150 people. Bring your family, bring your friends and bring your appetite! catelli’s “the rex” is located at 21047 Geyserville Avenue in Geyserville. coming late spring — early summer — catelli's new patio! outside bar, dinning and special events up to 150! For more information: 707.857.3471, mycatellis.com

A FAMily trADition since 1936

leMony kAle sAlAD with toMAtoes

2 bunches dinosaur kale3 cups red and/or yellow cherry tomatoes, halved1 cup Homemade Croutons (see below)1/2 cup walnuts, chopped1/3 cup grated Parmesan cheese3 to 4 lemons1/2 cup extra virgin olive oilSalt and pepper, to taste1/2 cup shaved Parmesan

Rinse and dry kale. Trim and discard rough stems. Stack leaves, and then cut 1/4-inch strips across the leaves. In extra-large salad bowl combine kale, tomatoes, croutons, nuts and the 1/3 cup grated Parmesan cheese. Juice lemons over salad ingredients. Drizzle olive oil, sprinkle salt and pepper, and then toss. To serve, sprinkle salad with shaved Parmesan. Makes 8 servings. homemade croutonsYou can used purchased croutons, but home-made are easy, quick and fresh. Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about a cup. Transfer to a large bowl. Combine 2 Tbsp. olive oil or melted butter with a small clove of minced garlic. Drizzle over bread and toss to coat. Spread on a baking sheet, sprinkle with salt, then bake at 350° for 9 to 11 minutes, tossing once halfway through baking time.


IIt’s winter in the Gardens and most garden lovers sense the quiet of the season, turning their attention from outside chores to idling over garden books while dreaming of next spring. During winter there is a respite in activities as the world turns inward, but there’s no need for a hiatus from your delight in the Gardens. In winter a whole new facet of the garden is exposed that is normally secreted behind foliage and eclipsed by vibrant flowers. So dress yourself in a warm coat and venture out into the fresh brisk air to explore the wonders of the Mendocino Coast Botanical Gar-dens in winter. With the fading of flowers and the falling of leaves, new elements gain prominence in the garden. Did you ever look closely at the cinnamon colored trunk of the Paperbark Maple as its bark exfoliates in curling sheets revealing the darker auburn wood below? As you walk through the gardens, look carefully, observing the colors, textures and patterns. The Golden Oriental Spruce with its delicate texture and graceful form has new growth that emerges soft yellow then hardens off to green. Look for the native Silk Tassel Tree showing off its long creamy colored catkins that dangle like tassels. There’s nothing as heartwarming as time spent among the conifers on a cold sunny afternoon. Delight in a winter wonderland of Moroccan Firs with their elegant upright form and rich blue green needles, and the deep blue-violet cones of the Faber’s Fir nestled on shiny green needles. Shrubs and trees are not the only stars of the winter garden. Or-namental grasses play a dominant role during winter. In the Gardens, handsome Pheasant Grass with its narrow, arching foliage is streaked orange-brown in winter, and Teague’s Blue Bamboo shows off its decora-tive powder blue culms against the older olive green ones. Although there is a barren beauty to a sleeping winter garden, it is

A Winter Garden’s Secretnever completely devoid of color and life. With the passing of winter sol-stice, comes the promise of spring, yet long before its arrival, the miracle of life erupts and blos-soms. As the New Year begins Magnolias burst out in a fragrant riot of pink and white. Camellias celebrate winter, forming beautiful shrubs or trees with broad, rounded shiny foliage and single-to-double flowers that range in color from white to red. Winter heath is as charming close up as it is at a distance, with masses of small, bell-shaped flowers. At a time when color in the garden is rare, the early flowering rhododendrons are an extravagance, varying in color from beautiful pinks, roses, reds, yel-lows, whites, purples and lavenders.The inherent beauty of a winter garden is not constrained to plants. Wildlife is a natural element that is often missed during the warmer months. Grevellia, along with many other habitats, attract birds, offer-ing boundless enjoyment. At the cozy Cliff House whale watching is a favorite pastime. If you are willing to look, there is an understated beauty that you will only find during winter. The muted tones and subtle silhouettes of nature against a clear blue sky offer a simple splendor. Splashes of color from winter bloomers or birds are rare and treasured. Visiting the Mendocino Coast Botanical Gardens in winter offers one more advantage: you can glimpse the first hints of spring as the Gardens reveal their secrets.

Mendocino Coast Botanical Gardens is located at 18220 North Highway One in Fort Bragg. 707.964.4352 x 10 gardenbythesea.org

“Of winter’s lifeless world each tree now seems a perfect part; Yet each one holds summer’s secret deep down within its heart.” ‑Charles G stater


WWhere the mountains meet Lake Tahoe. It’s one of the most beautiful views in the world, and there are few better places to take it all in than at the West Shore. Nestled right on Tahoe’s lake shore at the foot of Home-wood Mountain Resort, the West Shore offers truly unparalleled views of Lake Tahoe and the mountains that encircle it. It is lake front dining at its absolute best. And that’s just the setting. Step inside the elegant dining room, cozy up to the fireplace, belly up to the bar, or relax with your friends and family over a bottle of wine and you’ll feel right at home. With a sumptuous winter menu designed by Chef Mike Davis, signature cocktails like the Milk & Honey – a cre-ative twist on the classic Hot Toddy – live music, and a variety of special events planned throughout the winter, the West Shore is a perfect place to start, or end, your weekend.

Lakefront AprésAfter a day on slopes, enjoying panoramic views of Lake Tahoe, get up close and personal with lakefront après at the West Shore Fridays through Sundays starting in January. Adult drink specials from 3-5:30 pm. For the kids, there will be complimentary s’mores making by the firepits with housemade marshmallows from 4-4:30pm. westshorecafe.com for full details.

Stay and Ski Lodging PackageEnjoy the best of the West Shore with a lodging package that puts the slopes of Homewood Resort at your fingertips. Book two nights in a Lakeview Suite and receive two adult/child lift tickets to Homewood Re-sort. Wake up to lake views and a complimentary breakfast, ski or ride all day, slip out of your boots and into your slippers for après ski, and enjoy a gourmet dinner – all without once getting into your car. Packages start at just $399/night. Valid December 20, 2013 through March 31, 2014. Make reservations by calling 530.525.5200. Full Moon Rising PartiesWell known as one of the best spots to watch the moon rise over Lake Tahoe, the West Shore celebrates the winter moon rises with live music, a full bar, and a sumptuous dinner menu. This winter’s Full Moon parties will be on January 17, February 15, and March 16. westshorecafe.com for full details.

Weddings and Special EventsWest Shore and Homewood Mountain Resort offer the perfect pair-ing of spectacular lakefront and breathtaking mountaintop settings for weddings, rehearsal dinners and special occasions for up to 200 guests. With flexible indoor and outdoor event spaces that make the most of the picturesque views of Lake Tahoe and the surrounding mountain peaks, striking interior design, and impeccable catering services, West Shore and Homewood Mountain Resort are a perfect location to cel-ebrate in Tahoe. Whether you want to be lakefront, mountainside, or mountaintop, we can accommodate you and your guests comfortably. Please call Katie Brauer 530.525.5200 x4 or [email protected] to begin planning your event. The West Shore is located at 5160 West Lake Boulevard in Homewood. For lodging, dining, and boat cruise information or reservations, please visit WestShoreCafe.com or call 530.525.5200.

WeST SHOre


Sierra FOOTHiLL WiNe COuNTry

Yankee HillGold Mine

ChatomLaraine

Twisted Oak

ZuccaStevenot

Milliaire

Lavendar RidgeSoloman

Hatcher

Ironstone

French Hill

Jackson ValleyVineyards

StoneridgeSierra Ridge

Nua Dair

CharlesSpinettaRenwoodDeaverVino Noceto

Story

Shenandoah

Sierra VistaHolly’s Hill

SpinettaSobon Estate

Nine GablesKarmere

Rabbit HillYoung

Terre Rouge

Villa Toscano

KarlyTKC

Dobra Zemija

Terre d Oro

WindwalkerPerry Creek

Single Leaf

OakstoneFitzpatrick

Latchum

ParaVi

Boeger Jodar

Chateau Rodin

Sogno

Venezio

Gold Hill Vineyard

Wofford

Lava CapMadroña

TruckeeRiver Winery

Indian Springs

Sierra Star Nevada City Winery

Sierra Knolls

David Girard

Narrow Gate

Bantam

Bray

Avio

Lucchesi

Mt. Vernon

Naggiar

Green FamilyViña Castellano

Pescatore

Stonehouse

Black Sheep

Twisted Oak

Pilot Peak

CoufosAvanguardia

Montoliva

Solune

Newsome Harlow

Northstar

Cooper

Dillion

CG di Arie

Bodega Del Sur

Vina Moda

Frog’s Tooth

Mt. Brow

Amador Cellars

Szabo

Smith

Fawnridge

Il Gioiello

ConvergenceTanis

Dono dal Cielo

Lone Buffalo

Colfax

Bent Metal

WOLF RD.

Fenton Harriot

Borjon

Crystal Basin

Miraflores

Synapse

Viña Castellano

Bonitata

Sera Fina

LA

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SkinnerWinery by the Creek

PLEASANT VALLEY RD.

GRIZZLY FLAT RD.

BUCKS BAR RD.

Wise Villa

Camino

Pollock Pines

Somerset

Auriga

UrsaBusbyBechard

Cantiga

Fairplay

MT. A

KUM

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. Saluti Cellars

Driven

MV

J Foster Mitchell

HelwigAndis

Karmene

Palissandro

Imperial Hotel

Sutter Creek Inn

Nello Olivo

Bear RiverTasting

PaZaHoliday InnMax’s

Sorensons

CG Di Arie

Hart 2 Hart

C.G. Di arie TaSTiNG rOOM19919 Shenandoah School Rd

Plymouth, CAOpen Friday thru Monday from 11-4:30

209.245.4700 • cgdiarie.com

C.G. Di arie/ ZJ SpeCiaLTy MarkeT1861 Pleasant Valley Rd

Placerville, CAOpen Friday thru Sunday from 11-5:00

530.622.4100 • cgdiarie.com

C.G. Di arie WiNery5200 Di Arie Rd

Mount Aukum, CA530.620.6500 • cgdiarie.com



TTucked away on the eastern edge of spectacular Hope Valley, near Lake Tahoe, Sorensen's Resort is an ideal home base for recreation and relaxation all year long. This historic settlement offers cozy housekeeping cottages, log cabins, and mountain home vacation rentals providing a range of charming accommodations. Spectacular fall colors grace Sorensen’s and the Hope Valley landscape, one of our most popular seasons and one more opportunity to hike through aspen-forested trails of gloriously golden leaves. Winter finds guests snuggled by the fire in their cabin or our Café with a good book. Or heading out into the wilderness landscape shushing through meadows of new-fallen snow. Stay at Sorensen’s and try out our fleet of easy-to-use snowshoes! Just strap ‘em on and take off on one of our beautiful trails. Sample the amenities of a small resort that include a full-service restaurant, a wood-fired

sauna, and 165-beautiful acres of pine and as-pen forest to play on. With the West Fork Carson River meandering through high-mountain meadows, Sorensen's is located close to Kirkwood Ski Area and Grover Hot Springs State Park and has easy access to all the fun and beauty of Lake Tahoe. A perfect spot for small weddings and conferences make Sorensen's Resort your home-away-from-home when visiting the High Sierra. We invite you to stay with us at Sorensen’s Resort, our Hope Valley home of nearly thirty years. A corner of the world that so many of you have called “home” throughout the years, as well. Take a moment to reflect upon the turning of the seasons and the full meaning of John Muir’s words that truly fit his Sierra: “Take a course in good water and air; and in the eternal youth of Nature you may renew your own”. John and Patty Brissenden

Sorensen’s resort is located at 14255 Highway 88 in Hope Valley. For more information: 800.423.9949, sorensensresort.com

"a beautiful and peaceful retreat from a jammed-up world. Johan's cabin is my favorite." Johan's guest

"Fantabulous! It is always such a treat to return to this beautiful valley and sorensen's, our home away from home. Our stay was much anticipated and I think we reveled in each delicious moment. thank you all for your care and the attention to detail that always makes us feel so welcome.” Mac, Doug, and sierra

"Fantastic—good vibes! everyone friendly...love that sauna!! We recom-mend sorensen's whenever we talk about going to the mountains. Out-standing!" Piñon guests

“Keep doing what you’re doing! Great food and friendly, attentive service. We want our grandchildren to bring their future kids to sorensen’s!” Chapel Guests

Sorensen’s Resort

yOur aLL SeaSON reSOrT iN THe Sierra NeVaDa

What our guests are saying

36 www.traveltowinecountry.com36 www.traveltowinecountry.com

COOper ViNeyarDS21365 Shenandoah School Road

Plymouth, CAOpen Thur-Mon 11-4:45

209.245.6181 • cooperwines.com

aMaDOr COuNTy WiNe COuNTry

LATR

OBE

RD

FIDDLETOWN RD

MT.

AKUM R

D

StoryTKC

BrayTerre Rouge Nine Gables

Karmere

ShenandoahDobra ZemijaRenwood Deaver

Vino Noceto

CG Di Arie

Spinetta

Sobon EstateAmador Foothill

Young’s

SierraRidge

Avio

Nua Dair

Bella Piazza

Stonehouse

Drytown Cellars

Clos du Lac

Amador Cellars

Il Gioiello/Morse

J. Foster Mitchell

Cooper

Andis

Convergence

Stonehouse

R Wines

Terra d’Oro

Wilderotter

Villa ToscanoSera Fina

Tanis

Driven

BorjonBellaGrace

Helwig

Bella Grace

Imperial HotelSutterCreekInn

Helwig

Scott Harvey

Amador Cellars B1Amador Foothill B1Andis B1Avio Vineyards B2Bantam A1BellaGrace B1Bella Piazza B1Borjón A1Bray Vineyards B1C.G. Di ArieCharles Spinetta B1Clos du Lac A2Convergence A1Cooper B1Deaver B1Dillian B1Dobra Zemija B1Driven B1Drytown Cellars B1Helwig B1Il Gioiello C2Imperial Hotel B2Karmere B1Nine Gables B1Vino Noceto B1Nua Dair A2Renwood B1Sera Fina B2Scott Harvey B2Shenandoah B1Sobon Estate B1Spinetta B1Stonehouse B1Story B1Sierra Ridge B2Sutter Creek Inn B2Tanis A2Terra d’Oro C1 Terre Rouge B1TKC B1Villa Toscano B1Vino Noceto B1Wilderotter B1Young’s B1

Terra D’OrO WiNery20680 Shenandoah Road, Plymouth, CA Open daily 10-4:30. Now offering tours

Friday – Sunday at Noon and 2 pm. 209.245.6942

terradorowinery.com

iMperiaL HOTeL14202 Hwy 49, Amador City, CA

Open for lunch, dinner, and drinks209.267.9172

imperialamador.com

ViNO NOCeTOCalifornia’s Leading Sangiovese Producer11011 Shenandoah Road, Plymouth, CA

Open weekdays 11-4, weekends 11-5 209.245.6556 • noceto.com

SuTTer Creek iNN75 Main Street (Hwy 49)

Sutter Creek, CA209.267.5060

suttercreekinn.com


SYRAH MARINADE FOR STEAK OR LAMBRenwood Winery 3 lbs. whole tenderloin, fl ank or skirt steak, or leg of lamb, lamb chops1 wine glass of Renwood Syrah3/4 cup Colinas de Garzon Extra Virgin Olive Oil2 Tbsp. to 1/4 cup Dijon mustard2 tsp. minced garlic1 Tbsp. Herbes de Provence1 tsp. sea salt or Kosher salt1 tsp. coarse cracked black pepper1 tsp. Lavender or Wildfl ower Honey or Brown Sugar

Place meat in a shallow 9”x13”x2” glass or stainless steel baking dish. Whisk together all remaining ingredients in a small bowl. Pour marinade over beef or lamb. Turn meat. Cover with plastic fi lm and refrigerate at least 4 hours, pref-erably overnight. Turn meat a few times while marinating. Grill over hot coals to desired tempera-ture. Serve with Syrah, of course! Try this delicious marinade on grilled portabella mushrooms for vegetarians.

recipes from our Wineries


B T Turn off the main street onto Eureka Street in downtown Sutter Creek to find Susan’s Place, Wine Bar & Eatery. From the moment you en-ter Susan’s Place, you will feel more relaxed. Inside or outside seating is available in the ambiance of a garden courtyard setting, with quiet music, greenery, fountains and doves to calm your inner spirit. Susan’s Place is a haunt for locals. You’ll find them at the wine bar chatting with Susan as she believes in doing business locally. Susan buys local produce from the Farmer’s Market across the street on Saturdays, from June through October and keeps a large inventory of local wines, available, for retail sale as well as tasting. Owned by Susan Carter for twenty-six years, Susan’s Place offers fresh rustic Mediterranean fare and Sierra foothill wines. From the appetizers section of the menu, two people can share their famous cheeseboard sampler, and enjoy a glass of wine while experiencing Susan’s Place. “Design your own” lunch and dinner entrees by choosing your main course, your sauce, and a side dish and voila, you have your meal of choice delivered to your table. If a lunch entree sounds like too much, try a salad, treat yourself to a wrap or a Mediterranean style sandwich. Unlike most restaurants, an extended list of wines can be had by the glass. Taste wine in flights, three 3-ounce tastes, in either white, red or sweet. For the adventurous try a “mystery” pitcher or glass. Tell your server the style of wine you like and Susan will create your own blend. Each pitcher or glass is a unique and different experience. Save room for dessert. Susan features Ingrid’s famous desserts and patrons will have a difficult time choos-ing between the chocolate truffle torte, the walnut carmel torte or the lemon tart, etc. Susan’s Place has been voted one of Amador Coun-ty’s finest restaurants & wine bars in numerous publications including “Sunset Magazine.”

Susan’s place is located at 15 eureka Street, one-half block off Main (Hwy 49) in Sutter Creek. Open Thursday thru Sunday for lunch and dinner. For more information visit susansplace.com or call for reservations at 209.267.0945.

Susan’s PlaceNeW WiNe rOOM OFFeriNG

Built before the civil war, the Inn has been open and serving guests for nearly fifty years. With seventeen rooms, private patios, hamocks, fire-places and over eighty trees on spacious grounds, the inn offers guests a variety of accommodations in many cottages and original outbuild-ings for a relaxing stay right in downtown Sutter Creek. An outstanding breakfast is served table d’hote (host’s table), at 9:00 am sharp. There is one seating only, guests gather and lively con-versation is soon to follow. Don’t be late!

Sutter Creek inn is located at 75 Main Street (Hwy 49) in Historic Sutter Creek. For more information: 209.267.5606, suttercreekinn.com, [email protected]

Sutter Creek Inn

COMe aND experieNCea reLaxeD HOSpiTaLiTy


Discover the Details With so many ways to easily access information these days, it is a cinch to expand your knowledge of the wines you already know you love. You can use these tools to also learn more about the wines you haven’t tried. This year, explore the components of the wines you enjoy (varietal, appel-lation, pH, residual sugar, etc.) and then apply that knowledge to try new wines with similar features and see how they compare. Who knows, you may just find some favorites!

Explore More We all have our “go to” varieties. Zinfandel, Cabernet Sau-vignon, Chardonnay, Pinot Noir, the list goes on and on and on. This year, omit from your vocabulary, “I don’t like [insert unfamiliar variety]”, and try something new. Often times we learn to “dislike” a particular variety or region by only hav-ing tasted one wine of that variety or ap-pellation. Is this really a fair judgment? Whether you’re wine tasting in a new re-gion or trying a new variety, at least once a month, experiment, break the routine and try something new!

Take Better Notes Not everyone has a photographic memory, and remem-bering the names, years, producers and tastes of all the wines you’ll try this year can be a bit tricky. Most of us only remember if a wine was good or bad, or if it had a red label. This year, resolve to pay better attention to the wines you like and to take better notes. And don’t be intimidated or overwhelmed by the winemakers’ tasting notes or the thoughts of a wine “professional”. Big words and flowery adjectives are not necessary when taking notes. Just be honest and jot down the first things that come to mind.

Shop Small Small businesses are the heart of America, and your support of your local businesses will keep the economy strong. In addi-tion, small businesses often times provide you with a better shopping experience. This can include detailed information and one-on-one cus-tomer service. While it’s sometimes true you may pay slightly more than you would in a big-box store, the individual and customized services can be priceless.

Crush Culinary Customs We all know the basic rule of food and wine pairing; “Red wines with red meat and white wines with fish.” While there is something to be said for this simple rule, the food and wine pairing experience can reach far beyond this. With chicken, pork, turkey, seafood and vegetables on the plate, all rules go out the window and the pairing options are endless. The key is to experiment, break tra-dition, and find what works for you.

Notes from Scott Harvey

Bust Open the Big Bottle If you made a resolution to spend more time with family and friends, now is the time to break out the big bottles! Wheth-er it’s a Magnum (equal to 2 bottles) or a Double Magnum (equal to 4 bottles), or something even larger, we’re sure every-one will have a great time enjoying the company of loved ones along with some fantastic wine! Not only do large formats have better aging potential than single bottles, they also have that “WOW” fac-tor that makes them so cool. Large for-mats are also great as centerpieces at weddings, anniversaries or parties, and can be a great way to encourage mingling and meeting new people and trying new wines.

Don’t Judge a Bottle by Its Price It is a common miscon-ception that good wine must be high-priced and that high-priced wine must be good. But really, what constitutes “good”? Isn’t “good” wine a wine we like? Too of-ten people think that they have to like a wine because it has a higher price tag or that a wine with a lower price is subpar. This year, dump that idea in the bucket! When wine tasting, don’t let the price pre-determine your judgment of a wine, let your taste buds decide. When shop-

ping for a wine in the store, get recommendations for a wine within a specific price range.

Share What You Love The only thing better than enjoying wine is sharing wine with family and friends. A wine tasting party is a creative way to gather family and friends together to learn about wine and to experiment with new or unusual varieties. Whether you are pairing wines with cheese, doing a vertical or horizontal tasting, or setting up a blind tasting, the first tip to hosting a wine party is to keep it fun!

Sip, Savor & Smile A resolution often overlooked is the one to take more time to enjoy the simple things in life. Whether it’s an early morning sunrise, a kind gesture from a stranger, a loving and heartfelt hug, a special homemade din-ner or a glass of your favorite wine, take the time to enjoy the small things and seal each memory with a smile.

www.scottharveywines.com

WiNe reSOLuTiONS

“Wine makes daily living easier, less hurried, with fewer tensions

and more tolerance.” —Benjamin Franklin

ringing in a new year, celebrating a birthday or anniversary, and heck, even just the “next day”. We all have our time to set resolutions; the tough part is keeping them. We all know the standard resolutions: eat healthier, exercise more, spend more time with family and friends,

invest and budget, etc., etc. this year we thought it would be best to stick to resolutions we know we can keep!


aMaDOr COuNTy’S BeST DiNiNG experieNCeS

Main Street Plymouth

VVisiting the Sierra Foothills wine region will wind you in and out of small towns, wide spots on the road once known as towns and fully gentrified gold rush towns that flourish today. One of those small towns is Plymouth, the gateway to the Amador Wine Country, home to over thirty-eight world-class wineries. Plymouth’s history lies deeply bedded in logging and agriculture. The town once was home to the Empire Mining Company, where a majority of residents were employees. The main street was home to a grocery store, ice cream parlor, drug store, hotels and numerous saloons. The hey day of Plym-outh faded in the 1970‘s and the once vibrant store fronts were shuttered and fell into disrepair. In 2004 Plymouth began to see a new renaissance of the historic main street with the addition of the Amador Vintage Market, located in the brick turn of the century building at the center of town. The gourmet deli, wine and food market offers visitors made-to-order sandwiches, seasonal specials, picnic baskets and much more. A variety of vintage sodas, beers from around the world and diversified wine selection will bring you back on a regular basis. Overlooking the Plymouth town park is Taste restaurant, the most highly ac-claimed dining establishment in the region. The seasonal menu and extensive beer and wine list will delight anyone looking for a fresh, seasonal and innovative dining experi-ence. “Reservations for the dining room are recommended, however, the wine bar area is open seating for those without reservations,” states co-owner, Tracey Berkner. The menu features small taste and large taste which are also known as appetizers and en-trees respectively. All desserts are made in house by the talented pastry team. Chef/Owner Mark Berkner and Chef James Ablett work with local farmers and high qual-ity suppliers to procure the best products available. The well trained service staff will guide you through your dining experience with great attention to detail. The New York Times said of Taste, “In one-horse Plymouth, a humble time-warp at the foot of the Shenandoah Valley, Taste is an utter surprise… the execution is first-rate.” If you want to treat yourself don’t miss out on a Saturday lunch or dinner at Taste. A visit to Amador County wouldn’t be complete without lunch from the Amador Vintage Market, touring the wonderful wineries and historic towns and finishing the day with a fine meal at Taste!


CreaM OF WaLNuT SOup

1 cup walnuts4 cups heavy cream1 pear1 large shallot, peeled and diced2 sage leaves, torn1 Tbsp. rice oil2 Tbsp. sherry/salt

In a large sauté pan over medium heat, add oil, walnuts, sage, pear and shallot. Sweat for 5-7 minutes. Add sherry and reduce by half. Add the heavy cream and bring to a boil. When the soup comes to a boil, turn off the heat and allow to steep for 30 minutes. Puree the mixture and strain through cheesecloth. Adjust the seasoning. Garnish with pear chip,roasted walnuts andblue cheese. Serve or place in refrigerator for 3-5 days.

Taste restaurant, located at 9402 Main Street in plymouth, is open for lunch Saturdays 11:30 am - 2 pmand dinner Thursday - Monday. For more information:209.245.3463; restauranttaste.com

amador Vintage Market, located at 9393 Main Street in plymouth, is now open Tuesday – Sunday 10 - 6. For more information: 209.245.3663; amadorvintagemarket.com

pOLeNTa WiTH rOaSTeD GarLiCMakes 6 Servings

8 cups water1 1/2 Tbsp. kosher salt2 cups polenta1/4 pound butter1 cup parmesan cheese1/4 cup roasted garlic cloves, mashed to a pastefl our as needed Bring water and salt to a boil in a medium heavy-bottomed sauce pan. Slowly stream in the polenta grains while stirring continuously with a wire whisk. Reduce heat to low and continue to stir occassionally, on lowest heat for another twenty minutes or until the polenta starts to pull away from the sides of the pan. Taste to make sure the grains are tender, then stir in butter, cheese and roasted garlic cloves. Season with additional salt and pepper to taste.

Serve immediately or pour into a 8x8 inch pan and chill to set. Cut rounds, wedges or squares from the polenta and top with your choice of savory ingredients such as shredded chicken and pesto.


Amador VintnersTasting along the wine roads

An Amador County original for four decades, Terra d’Oro Winery refuses to rest on its laurels. Founded as Montevina in 1970, the winery has constantly pushed the boundaries of wines and winemaking in Amador County. Over the years, experience, hard work, and some good old fashioned luck have helped Terra d’Oro grow and adapt, while always stay-ing true to its roots. Zinfandel is always the focus at Terra d’Oro. The first Zinfandel grapes were planted in Amador County during the Gold Rush, and their legacy lives on in modern wines. When guests first stroll into the spacious tasting room and gift shop, they often ask for “Zin”. They are surprised to learn there are seven ways to enjoy Zinfandel at Terra d’Oro. From a bright, clean and fresh style of Montevina White Zinfandel to the deep, rich flavors that only vines over one hundred and thirty years old could produce, this really is a Zin lovers dream come true. But don’t go expecting just a Zin house. There is so much more to enjoy. The friendly staff pours delighted visitors samples of many delicious wines from the Terra d’Oro and Montevina brands, including Italian varietals like Pinot Grigio, Sangiovese and the peren-nial foothill favorite, Barbera, to the quintessential Chardonnay.

Open daily from 10 am until 4:30 pm. Now offering tours Friday – Sunday at Noon and 2 pm. Visit Terra d’Oro Winery at 20680 Shenandoah School road in plymouth. Call 209.245.6942 or visit www.terradorowinery.com for additional information.

Terra d’Oro

Less than forty miles east of Sacramento, and less than two hours from Bay area airport, Amador’s Wine Country is home to some of California’s most memorable wines. Drive the region’s picturesque and historic back roads dotted with boutique win-eries, where hospitality is imaginative and warm. It all began in the 1850’s when gold fever gripped the state, drawing prospectors from around the world. Many were Europeans who brought with them vines and knowledge to grow them. Italian immigrants were particularly fond of the area because it reminded them of wine districts in Italy’s famed Tuscany region. In a few years, there were more wineries in Amador County than anywhere else in the state! Winemaking in Amador flourished until the decline of gold mining at the end of the 19th centu-ry and almost ceased with Prohibition in 1920. But in the 1960’s a new generation of wine pioneers began migrating to Gold Country, drawn by the region’s sun-drenched hills and volcanic, decom-posed granite soils – perfect conditions for the rich red wines of the bygone days. Today over forty wineries have transformed Amador County into one of California’s premier wine-growing regions with 3,300 vine acres plant-ed to varieties whose origins are found in four countries. Amador’s multi-generational families along with those just discovering the region’s po-tential have reawakened the lost art of winemak-ing by reinvigorating old vineyards and planting new ones. Notable among them are Zinfandel vineyards, California’s heritage grape. Tracing its roots back to the 1800’s “Zinfindall” was exhibited at the California State Fair in 1858. Now, it is one of the most widely planted varieties in the Sierra Foothills. However, varietals like Sangiovese and Barbera are also popular, as are classic French va-rieties, such as Syrah and Viognier, originating in France’s Rhone Valley.

WiNe piONeerSFrom Gold Mining to Grapes

WHere THere iS GOLD iN THe GrOuND aND iN yOur GLaSS


Cooper VineyardsAt Cooper Vineyards, we take pride in our beautiful, well-tended vineyards, award-winning wines and friendly tasting room. Winemaker Mike Roser crafts our seventeen estate-grown varietals into a rotating portfolio of twenty-five wines. Bring a picnic, choose a wine and enjoy the view. Return for the Spaghetti Western to benefit the Amador Research Foundation, June 21, or taste Barbera from wineries in our area and around the state at the Barbera Festival, June 14, hosted here at Cooper Ranch. Plan a visit today; we love sharing our ranch with you. Cooper Vineyards is located at 21365 Shenandoah School road in plymouth. Open Thursday through Monday from 11:00 am to 4:45 pm. For more information or to join wine club: 209.245.6181 or cooperwines.com, and like us on Facebook at Cooper Wines.

Scott HarveyScott’s passion in winemaking was ignited when he became an exchange student in Germany. After college in California, he returned to Germany to train as an enologist. Scott applied his European training to his wines in both the Sierra Foothills and Napa Valley. Scott’s wines reflect his roots; they are approachable, food friendly and full of luscious fruit. Join us in the “heart of the gold country” at our tasting room in Sutter Creek. Our knowledgeable staff will guide you through a tasting of our award winning wines.

Scott Harvey Tasting room is located at 79 Main Street in Sutter Creek. For more information: 209.267.0122; [email protected]; Scottharveywines.com; facebook.com/scottharveywine

Vino NocetoIn the heart of California’s Shenandoah Valley, at the corner of Dickson & Shenan-doah Roads, you’ll find Vino Noceto, widely recognized as California’s leading San-giovese producer. With twenty-four acres of estate-grown Sangiovese, Noceto of-fers the taster an unparalleled opportunity to taste a large selection of Sangiovese based wines. Enter the tasting “barn” to sample a crisp Pinot Grigio, our flagship Chianti-style Sangiovese, a full-bodied Riserva, and select single-block Sangioveses. No-ceto also offers a light, lively moscato called Frivolo, an old-vine Zinfandel, and a Barbera. “The best California Sangiovese,” exclaims Dan Berger, internationally-renowned wine critic. Discover the delights of Vino Noceto. Bring a picnic, take your picture with the Doggie Diner, enjoy a game of bocce.

Visit Vino Noceto at 1101 Shenandoah road in plymouth. Open daily 11–4 weekdays, 11–5 weekends. Daily tours by reservation. For more information: 877.4NOCeTO, noceto.com.


DaViD GirarD ViNeyarDS Excellence in Rhone-Style Wines

Tasting Room Open Daily 11-5741 Cold Springs Road, Placerville, CA

530.295.1833 • davidgirardvineyards.com

eL DOraDO WiNe COuNTry

To So.Lake Tahoe

Camino

GRIZZLY FLAT RD.

Jodar

ParaVi

Boeger

Chateau Rodin

Sierra VistaHolly’s Hill

Toogood

Gold Hill VineyardDavid Girard

Wofford

Lava CapMadroña

Granite SpringsSingle LeafCedarville

Mt. Auckum

Fitzpatrick

Busby

Sierra OaksWindwalker

Perry Creek

Fleur de LysOakstone

Winery by the Creek

Colibri RidgeVan der Vijver

FentonHarriet

Findleton, Illuminare

Narrow Gate

CaminoCrystal Basin

Miraflores

SynapseFindleton

Iverson

Auriga

Skinner

Saluti

MV

Grace Patriot

Palissandro

Hart 2 Hart

Nello

Montroserio

GwinllanShadow Ranch

Auriga B1Bechard B1Boeger B1Busby Cellars B1Cedarville B2Chateau Rodin B1Colibri C2Crystal Basin C1David Girard B1Fenton Harriet B1Findelton B1Fitzpatrick B2Fleur de Lys B2Gold Hill A1Grace Patriot B1Granite Springs B2Gwinllan Estate B2Hart 2 Hart A1Holly’s Hill B1Jodar C1Lava Cap B1MV B2Madrona B1Miraflores C1Montroserio B2Mount Aukum B2Narrow Gate B2Nello Olivo B1Oakstone B2Palissandro B2ParaVi B2Perry Creek B2Saluti C2Shadow Ranch B2Sierra Vista B1Single Leaf B2Skinner C2Synapse B1Toogood B2Van der Vijver B2Windwalker B2Wofford Acres B1

HarT 2 HarT ViNeyarDSPremium Estate Wines, Events,

Farmhouse Vacation RentalTasting Room Open Thur-Sun 11:30-5:30

5821 Ca Hwy 49, Pilot Hill, CA530.885.WINE (9463)

Hart2HartVineyards.com

NeLLO OLiVO TaSTiNG rOOM 643 Bee Street, Placerville, CA Tues - Thurs, 2-7 • Fri - Sun, 11-7 530.409.5603 • nelloolivo.com

BOeGer WiNeryTasting Room • Picnic Grounds • Events

1709 Carson Road, Placerville, CAOpen Daily 10-5 • 530.622.8094

boegerwinery.com

LaVa Cap WiNery2221 Fruitridge Road, Placerville, CA

Tasting Room Open Daily 10-5530.621.0175 • lavacap.com


Tasting along the wine roads

MV Winery is a small vineyard and winery in Fair Play that has re-ceived multiple National and International awards. The winery has cho-sen a path of high quality low production wines. The vineyard is eleven acres of Syrah, Petite Sirah, Cabernet Sauvignon, Zinfandel, Pinotage and Lagrein. Our goal is to grow premium grapes, use new premium French and American oak barrels, and make big, beautiful wines. Wines that are so rich and complex that they demand your attention and you would remember drinking them a week, month, or even a year later. To date, significant progress towards our ultimate goal has been made. We offer a lineup of plush and elegant red wines which include a juicy and spicy Zinfandel, a hefty and stylistic Nebbiolo, a bold and generous Malbec, rich and elegant Syrahs, and intense and inky mouth filling Petite Sirahs. Aside from their shared new oak backbone, each is individualistc, showing fully ripe varietal flavors without the intrusion of harsh tannins and hot alcohol. They are wines of mass and attack, but sculpted with grace and balance.

MV Winery is located at 7261 Fair play road in Fair play. The tasting room is open Friday, Saturday and Sunday from 11 am to 5 pm. For more information: 530.620.1067, mvwinery.net

Gwinllan Estate is a small family-owned and operated vineyard and winery, nestled in the heart of Fairplay in the Sierra Foothills. Spe-cializing in producing hand-crafted wines that reflect the terroir of the vineyard, ensures the distinctiveness and elegance of each variety. The vines were planted in 2006 and opened in April 2013. Their first vintage won six awards at the El Dorado County Fair this year, including a double gold and best in class for Zinfandel. The hilltop location has panoramic views of El Dorado County— Enjoy these views with their premium wines by the bottle or by the glass.

Gwinllan estate Vineyard and Winery is located at 7060 Fairplay road in Somerset. Open Friday, Saturday and Sunday, 11am – 5pm and selected Holidays. For more information: 530.723.2879, gwinllanestate.com

Wines With an Altitude

Fair pLay


“I like to make wines that are elegant and have good balance. My style of wine has forward fruit that carries to the mid‑palate and a long sustained finish. I like to use the oak to enhance the varietal identity of the wine—not mask it.”

—Chaim Gur-arieh, Ph.D.,

Winemaker/Proprietor

A As an inventor & new food product developer, Chaim Gur-Arieh spent thirty-five years prepar-ing himself for the role of winemaker. Born in Istanbul, Turkey, Chaim immigrated to Israel as a teenager. After completing his military service as an officer in a tank division, Chaim studied at the Israel Institute of Technol-ogy (Technion) and received his B.S. degree in Chemical Engineering. Soon after, Chaim moved to the United States to continue his education at the University of Illinois where he earned a Masters and a Ph.D. in Food Science with minors in Biochemistry and Chemical Engineering. Joining Quaker Oats Company, Chaim helped develop the breakfast Cereal “Cap’n Crunch”. He then moved to California to become Director of New Products at Del Monte Corporation, where he created an array of new products; such as “Pudding Cups”, “Gel Cups”, “Yogurt Cups”, etc. In 1974 Chaim married Elisheva and founded Food Development Corpo-ration, developing numerous new products including “Hidden Valley Ranch Salad Dressing”, “Power Bars” and “Wine Coolers”. In 1980 Chaim merged his company with California Brands Flavors, his newly created fla-vor company. Over the next eighteen years Chaim transformed California Brands Flavors into a major West Coast flavor company. In 1998 Chaim and Elisheva sold the flavor to pursue their lifelong dream of creating world-class wines. In his new role as Winemaker, Chaim developed his innovative “Dual Compartment Submerged Cap Fermentation Tank” which he uses to craft his delicious red wines. Chaim’s wines are highly extracted, soft and elegant – a perfect match to fine cuisine. The Winery is located on a two hundred nine acre estate with forty-two acres of vine-yards planted on hillside using sustainable farming practices. Varieties planted are: Zinfandel, Primitivo, Barbera, Syrah, Petite Sirah, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Gr-enache, Touriga Nacional & Sauvignon Blanc. The winery is a 12,000 sq.ft. facility designed into a hillside and built on two plateaus; thus creating “Gravity Feed” as part of the winemaking process. Having spectacular views of nearby vineyards and the Sierra Foothills, the facility has an art gallery and a scenic veranda for guests to enjoy wine and food.

C.G. Di arie hosts monthly “Open House” events with special tastings throughout the facil-ity and cellar tastings with the Winemaker. C.G. Di arie Winery is located at 5200 Di arie road in Mount aukum. There are two tasting rooms located at 19919 Shenandoah School road in plymouth and 1821 pleasant Valley road in placerville. For hours, directions, and more information: 530.620.6500, cgdiarie.com


W

Apple Hill® Wineries

WiNerieS WiTH a paST MakiNG GreaT WiNeS

iNTO THe FuTure!

Winemakers only get one chance a year to make wine.

try as hard as a Vineyard Manager will, Mother Nature is

really the one in charge of the vines. economic fluctua-

tions can turn wines from a necessary part of the table

to an occasional luxury. and yet, day after day, month af-

ter month, year after year those who have made wine a

lifestyle prune in the bitter cold, pick in the blazing heat

and crush, press down and press round the clock until all

the wines are safely in barrels. there is never a dull mo-

ment or a “down” time, and this cycle happens every year.

the romance of drinking a bottle of wine is countered by

the risk of farming and the drudgery of hauling hoses and

scrubbing down barrels. and the wineries wouldn’t have

it any other way. take, for example, three wineries in the

apple hill® Growers association and el Dorado Winery

association. the Boeger family has been making wine in

el Dorado County since 1972. In the past forty-one years

they have moved from a tiny cellar/sales room to a state-

of-the-art winery, tasting and sales facility, and Boeger

Winery wines have been served at White house dinners.

lava Cap Winery, operated by the Jones’, planted their

first vines in 1981 just above Placerville and opened the

winery in 1986. lava Cap was a carefully researched and

planned operation, as Dr. David Jones used his geology

expertise to plant vines appropriate to the lava cap soil

of the vineyard. and while Wofford acres Vineyards is a

relative newcomer to Camino, just celebrating their 10th

anniversary, their winemaker has made wine for thirty-

eight years throughout California. enjoy the (liquid) fruits

of the labors of these wineries. their longevity and tradi-

tion of excellence will continue for vintages to come!

pOLeNTa aND MuSHrOOMSWofford Acres VineyardThis is comfort food and works beautifully with a dry rosé.

Everyone has their own special way of making polenta, and so please use the way you like best- some people stir the whole time, some people just don’t stir at all and I have even snuck in the premade roll from the grocery store with great results. The fun part is the mushrooms on top!!! While the polenta is still hot I pour it into a greased baking dish. Mushrooms for polenta:I love wild mushrooms so I like a blend of button mushrooms and either morels and shitakes or chanterelles, depending on the season. Portabellas work great as well. Size of the mushrooms doesn’t mat-ter- this is an earthy dish, so you can have chunks of portabellas or whole button mushrooms, or make a dice depending on how much time you have and how so-phisticated you want the dish to look. I’m a chunks fan. Heat a thin layer of oil in a heavy-bot-tomed skillet until just smoking and add 1 diced yellow onion and 5-6 grinds of black

pepper. Sauté until the onions are translu-cent and then add 1 1/2 pound mushrooms and a couple of glugs of balsamic vinegar. (I like lots of vinegar- add a little and taste to see what works for you…) Cook down until the mushrooms have given up their liquid and most of it has evaporated- just leave enough as a thin glaze for the mushrooms. Take off the heat and add about a cup of cheese- grated fontina or a goat cheese log work well, depending on what flavor you are in the mood to eat, and a 1/4 cup fresh sage leaves. Mix well and pour over the po-lenta. Bake at 350 degrees in the middle of the oven until the cheese has melted down into the mushrooms and polenta.

BakeD GOaT CHeeSe Dip WiTH MariNara SauCeBoeger WineryPair with Boeger Barbera

1 baguette, sliced2 cups marinara sauce6 oz. goat cheeseOptional: fresh basil to sprinkle on top Crumble half of the goat cheese into a small ovenproof dish. Top with marinara sauce, then add remaining cheese. Bake at 350˚ until brown and bubbly, 20-25 min-utes. Remove from oven, serve with thin slices of crusty bread and Boeger wine.

The romance of drinking a bottle of wine is countered by the risk of farming and the

drudgery of hauling hoses and scrubbing down barrels.

And the wineries wouldn’t have it any other way.

by Ann Wofford


Wofford Acres Vineyards invites you to experience wine tasting with a per-sonal touch. Owners Paul, Mike and Ann are usually found in the sales room or in the vine-yard, and love to answer your questions. Paul is a master at marrying the art and science of winemaking, and has been known to take folks into the cellar to share his nearly forty years of knowledge. WAV wants your experience to be memorable and "one of a kind." Try the Mo-lino de Viento, a Syrah Rosé that has been recognized as "Best of Region" at the Califor-nia State Fair. Paul is renowned for creating unexpected blends, such as the LaMancha, a Nebbiolo Syrah, the signature wine for WAV. LaMancha is consistently a favorite with guests. Other popular blends are the Dul-cinea, Redbird Canyon and Iowa Hill, along with single varietal Cabernet Sauvignon, Merlot and Syrah. Escape from the outside world and im-merse yourself in the peaceful beauty of the magnificent view overlooking the South Fork of the American River. Bring a picnic to en-joy with a glass of your favorite WAV wine. "Come for the wine and stay for the view"- we think you'll agree! Wofford acres Vineyards is located at 1900 Hidden Valley Lane in Camino. Open weekends year round, call for weekday hours at 888.928.9643 or 530.626.6858. wavwines.com

Lava Cap Winery is located high in the Sierra Foothills of Northern California, where the Jones family has been dedicated to the production of premium estate bottled wines utilizing only mountain-grown grapes since 1986. The unique volcanic soil that the winery is named for and the mountainous to-pography are ideal for the creation of world-class wines. This spectacular environment with the high Sierras as a backdrop is a wonderful set-ting where we welcome you to sample the wines in our tasting room and enjoy a picnic in the gardens overlooking the vineyards.

Lava Cap Winery is located at 2221 Fruitridge road in placerville. The tasting room is open daily 10 am to 5 pm, except major holidays. Visit lavacap.com, or call 530.621.0175 for additional information.

Boeger Winery is located just east of Placerville, in Apple Hill, where scenic beauty and rich California history have intertwined to create a truly memorable setting. From 1974, when the Boeger’s first opened their historic stone wine cellar, to today, they have strived to offer their visitors an exceptional experi-ence. Whether novices or experts, customers find very friendly, helpful and knowledgeable staff to guide them through the wonderful se-lection of wines and tasting choices. Since we began making wine in the El Dorado appellation almost four decades ago, Boeger Winery has ap-plied innovation and craftsmanship to produce estate bottled wines with consistent quality and diversity. We emphasize rich, full bodied Bar-bera and Zinfandels as our flagship reds, and have an exceptional “Best of Region” Sauvignon Blanc that is simply irresistible. Apart from the wide selection of award winning wines, visitors can also entertain themselves on our beautiful grounds. Our modern visitor center has a lovely craftsman bar, specialty food and wine related gift shop and a fully stocked Deli case of cheese and olives for picnickers. There are divine out-door areas for picnics or special events: a red-wood grove with creek, pond and stone dam from the 1800’s, beautifully landscaped lawns, a rustic orchard setting, and of course, the his-toric old cellar and patio which dates from 1872. Boeger Winery is located at 1709 Carson road in placerville. Open daily from 10 am – 5 pm. please visit boegerwinery.com or call 530.622.8094 for additional information.


D David Girard was well aware of the history of the Sierra foothills and its winemaking tradition before purchasing the property which would become his vineyard. In fact, the Gold Hill area where the winery is situated seemed particularly attractive given that it not only satisfied the conditions necessary for growing quality Rhone varietals but also was touched on all sides by historical icons such as Sutter’s Mill, the American river and the first Japanese colony in America. As a boy growing up on the outskirts of Detroit, David Girard thought more about hockey, snow, and auto plants than vines and grapes. But after working in his father’s gas station through high school and college, a stint as an Army enlistee, a Ford manager and accountant, and armed with an MBA from Wayne State University and a law degree from the University of Michigan, a California perspective seemed like a good idea. With wife and daughter, Rachael in tow, David moved to Berkeley where he earned his Ph.D. After practicing law briefly, he moved to Europe for a year where he studied and trav-eled. Upon his return, David accepted a position as a professor at U.C. Santa Barbara in the Graduate School of Education where he taught educational finance and law. After three years, David returned to Berkeley where his second daughter, Yvette was born. He taught for some six years at U.C. Berkeley before returning to the practice of law, primarily representing schools and colleges. This is the work that brought David to the Sierra Foothills. Today he continues to practice law, yet feels the tug of the vineyard grow stronger with each passing year. As for other interests, David has been an avid runner for over thirty-five years and continues to run an occasional 10k and a rare half-marathon. He has abandoned marathons because they hurt too much. During the weekend, when he’s taking a break from planting flowers and landscaping at the vineyard, you can find him on the winery patio sipping a chilled glass of Viognier-Roussanne. David Girard wines have received high acclaim re-

cently including 90 points from Robert Parker for the 2009 Coda Rouge and 90 points for the 2008 Syrah and Double Gold from the SF Chronicle for the 2010 Coda Blanc just to mention a few… David Girard Vineyards is also considered a premiere site for weddings, concerts and events.

Visit the tasting room which is open daily

11 am -5 pm at 741 Cold Springs road in placerville. For more information:530.295.1833, DavidGirardVineyards.com

DaViD GirarDWiNeS OF peDiGree aND pLaCe

Wine advocate #196, august 2011,antonio Galloni states:“this is a very beautiful set of wines from David Girard Vineyards. all of the wines are very delicate and per-fumed. textural finesse and elegance are the qualities that jump our here.” 90 Points, Robert Parker’s Wine Advocate, 2009 Coda Rouge, 2008 Syrah

“Coyle knows how to make wines that express with confidence and fi-nesse their pedigree and place. they are distinctive and authoritative, with structure and balance that put them at both extremes of the wine-appreciation but with the symmetry to invite long term again.” —Mike Dunne, Sacramento Bee


rOaSTeD CHiCkeN WiTH rOaSTeD GarLiC paN GraVyServe with Lava Cap Barrel-Fermented Chardonnay 1 roasting chicken, 4-5 lbs., cleaned and trussedHalf of a lemonMelted butter3 whole heads of garlic, stems cut off, exposing the clovesRoasting vegetables, such as new potatoes, carrots, and onions, in large pieces1 Tbsp. flour1 – 1 1/2 cups Lava Cap ChardonnayLots of fresh thyme, rosemary and parsley, chopped Preheat oven to 425°. Put the lemon half in the cavity of the chicken. Set the chicken on a greased roasting rack inside a heavy pan that amply holds the chicken and in which you can later make the gravy, stove-top. Brush the chicken all over with melted butter. Place all the vegetables, thyme and rosemary around the chicken, and put the pan into the oven. Ten minutes later, turn the oven down to 350°. Baste the chicken every ten minutes or so thereafter until it’s done (using a meat thermometer check that the temperature in the thigh is 180° to 185°). When the chicken is done, remove the vegetables and set them aside (leave the herbs). When the roasted heads of garlic are cool enough to handle, take one of the heads and squeeze out the now amazingly tamed, soft, nutty garlic meat, clove by clove, onto a plate (and see if you can resist the temptation to spread it on bread, like butter).Remove all but a tablespoon of fat. Place the pan on the stove-top with highest heat to get the glazed drippings sizzling. Deftly cast the

flour all about the pan while pouring in a quarter or half cup of the Lava Cap Chardonnay, and when one hand is free vigorously swirl-scrape the bottom of the pan, all over, with a spatula to loosen the glaze and incorporate it and the flour into the wine to make a sauce (you can skip the flour if you prefer a thinner sauce). Pour in the rest of the wine to thin the sauce, then whisk in the roasted garlic from the one head you already squeezed. Add water (or any stock you may have on hand) to adjust the thickness of the sauce, and salt and pepper to taste. Cut the remaining heads of roasted garlic in half longitudinally. Carve the chicken and serve with sauce, roasted vegetables and a half head of roasted garlic. Garnish with lots of chopped parsley. Serves 4.

LaMB keBaBS WiTH pOMeGraNaTe MariNaDePair with Handley Syrah

1 Tbsp. cumin seeds1 Tbsp. dried oregano1/3 cup pomegranate juice4 Tbsp. olive oil2 lbs. lamb leg or shoulder, cut into 2” cubes3 cloves garlic, pressed1 tsp. freshly ground black pepper1/2 tsp. ground cinnamon1 tsp Kosher salt

Heat a small skillet over medium heat. Add cumin and toss gently, until toasty and aromatic, about 2 - 3 minutes. Cool and grind in a mortar or spice mill with the oregano. Mix pomegranate juice, oil, garlic, salt, pepper and cinnamon. Add the cumin and oregano. You should have about 1/2 cup of marinade. Put lamb chunks and marinade in a heavy-duty gallon-sized Ziploc bag; squeeze out the air, and refrigerate at least 2 hours. Place cubes on skewers and season with more salt and pepper. Grill over prepared coals, 10-12 minutes for medium-rare. The marinade can be reduced to a sauce by simmering well and served with the lamb.

recipes from our Winemakers


Y Years ago Nello Olivo started out making wine in his garage from purchased grapes. “Now,” Nello says, “suddenly my name is a logo on bottles of wine made from thirty-two tons of grapes I grew myself. How does this happen?” It could be a passion born of genetics. Winemaking is a fact of life in Umbria, Italy where Nello’s family originates. Today, his twenty-one acre Rancho Olivo Vineyards operates in El Do-rado County, where he and his team craft small batches of Italian style wines under the Nello Olivo label. Since first going to market in 2010, Nello’s wines have won nearly thirty Gold or Double Gold medals along with awards such as Best Sangiovese of California (Sangiovese ’07), Best of Appellation (Merlot ’09), and recently among two thousand other wines at the 2013 Pacific Rim International, Best Red of Show (Barbera ’10). Nello attributes the success and likability of his wines to using only the best fruit and to his talented team. But that obvious passion for winemaking figures in, too. At a 2007 wine festival in Montefalco, Italy, Nello fell in love with a wine made from Sagrantino grapes, a variety grown only in that region. The U.S. makes importing agricultural plants nearly impossible, but Nello felt driven to add Sagrantino to this vineyard. When re-searchers at U.C. Davis genetically identified unnamed vines in their collection as Sagrantino de Montefalco, Nello ecstatically acquired cuttings. The grafts took, and Rancho Olivo joined only a handful of vineyards worldwide to grow Sagrantino outside of Italy. Nello’s first wine to include Sagrantino in the blend is his Toscanello ’10 which won Double Gold at the 2013 Finger Lakes competition.

Discover Toscanello and all of Nello Olivo’s passionately crafted wines in his tasting room at 643 Bee Street inplacerville, located in Sequoia Mansion’s original 1853 wine cellar. For more information:Visit NelloOlivo.com or call 530.409.5603.

Wine Tasting in a 19th Century Wine Cellar

DuCk BiSTeCCaPair with Nello Olivo Toscanello

2 lbs. duck breast (or beef, lamb or pork)3-4 sprigs rosemary1 cup balsamic vinegar1 cup cloves, whole, peeled1 cup shallots, whole, peeled1 Tbsp. olive oilsea salt to taste1 cup porcini mushrooms3 Tbsp. veal stock glace1 cup softened sweet butterGrilled vegetable of choice.

Marinate the trimmed duck breast in the balsamic vinegar with the salt, mushrooms, shallots, garlic and rosemary (best if marinated for three to four hours). In a hot sauté pan brown duck on all sides in olive oil. Add vegetables from marinade and continue to cook. Add marinade (remove duck when rare, let stand on plate) and reduce. Add veal glace, butter, and reduce to proper thickness. Arrange grilled veg-etable on plate, slice duck and arrange on top of vegetable cascading to plate. Top with sauce and remove rosemary stems. Garnish with fresh rosemary.


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L“Looking to get away for a day to enjoy nature? This is the place! Breath-taking day on the “river” lake. Very family friendly and great for small children. Enjoying paddle boarding in this peaceful setting.” — Little S., Sacramento, CA “Remember the 1930’s? The world was bust, the USA decided to rebuild the economy by putting millions of young people to work learning work skills, keeping busy, and building a lot of infrastructure still around today. Mural in your post office? Think Works Progress Administration. Like Dorothea Lange photography? Tax dollars of the 1930s paid for some of those images. The Army Corps of Engineers built the North Fork Dam on the American River to contain sediments forecast to be created by hydraulic mining. Hydraulicking didn’t happen, and we the 21st century recreational public have a beautiful lake to enjoy. This is a sweet spot for kayak and canoe, hiking & dipping. Enjoy.” — Chris E., Phoenix, AZ

HikiNG Lake Clementine

lake Clementine was created when the North Fork Dam was completed in 1939 by the army Corps of engineers as a debris dam. the dam rises 155 feet above the foundation and has a crest elevation of 718 feet. the reservoir has a capacity of 14,700 acre-feet, and a surface area of 280 acres. the reservoir is approximately 3.5 miles long and has very narrow steep canyon walls. this small lake features a boat launch ramp, marina and boat-in campsites. Day users are welcome, but the Day Use Beach is only accessible by boat, kayak or canoe. exit at Foresthill, drive 2.5 miles on Foresthill road, turn left onto lake Clementine road, and then follow lake Clementine road two miles down to the boat dock. lake Clementine road is narrow, and you may encounter vehicles towing boats on trailers, and bicyclists on the road.

“As we head into the chilly winter months, the boating crowds diminish and the lake setting becomes more pastoral and serene. The short, two-mile walk from the trailhead at the American River Confluence is fairly easy, with gravel and dirt road interspersed with some hillside trail hiking. There is a decent grade to this hike, so you’ll probably want to check it out online or in one of the many great hiking books available. Once you reach the paved road leading down to the lake, you might wan t to look at the dam more closely. If you want to see the spillway, you’ll take the trail to the left, off the road leading to the boating ramp. The sight and sounds of the white water roaring over the spillway, creating an intense rainbow in the swirling mist, is exhilarating! — John H., Sacramento, CA

Lake Clementine Trail, located near Auburn, California is 2 miles long. The trail is primarily used for mountain biking and hiking. It leads to the spot where the North Fork Dam meets the rocks for an outstanding view of cascading water.

The trail passes under the tallest bridge in California, Foresthill Bridge.


LLess than a minute from busy Interstate 80, Newcastle Produce is tucked into the historic fruit sheds of old town Newcastle, once the fruit shipping capital of the world. Locals say that Newcastle Produce is the best place around to find fresh, local produce, and no wonder! “At our own Twin Brooks Farm just a few minutes from here, we pick produce fresh every morning and take it to NP to sell at its peak of flavor and nutrition,” says owner Jan Thompson. “When you pay attention to your taste buds, you know that local produce tastes the best.” The dizzying array of foothill bounty shares space with gourmet food products, including oodles of olive oils, sassy sauces and jams, a large collection of foothill wines, artisan cheese, divine chocolates, local free range eggs, local grass fed meats, freshly baked breads, dried fruits, nuts and more. “I always look to Placer County producers first, then to the surrounding counties of our food shed, and then to Northern California,” Jan adds. “There is a tremendous wealth of products to choose from within a one hundred mile radius of our own front door.” Chef Chelsea Federwitz and her talented staff prepare fresh, healthful salads, sandwiches, soups, casseroles, quiche and more for the hungry crowds who come to the NP deli every day for lunch and for quick dinner items to take home – all featuring local produce, of course. Chelsea was trained at the prestigious Culinary Institute of America in Saint Helena and her irresistible scones pair perfectly with a latte, cappuccino or cup of house-made chai. So go ahead, sit for awhile and take a break from your busy day before you begin your shop-ping adventure at Newcastle Produce. Come on in and taste the difference!

Newcastle produce is located at 9230 Cypress Street in Newcastle. For more information: 916.663.2016, newcastleproduce.com

ArTIsAn AT neWcAsTLe ProDuceLook around wherever food is sold and the word “artisan” pops up everywhere. The neigh-borhood pizza place has artisan pizza, the sandwich chain has sandwich artisans, and the grocery store has artisan bread, artisan packaged goods and even artisan frozen foods. What once meant “hand crafted” is now found describing mass produced foods of all sorts. Just what does “artisan” mean, anyway? A food artisan (noun) is a person that pro-duces high quality foods using traditional methods. Their products are crafted with passion and care, usually by hand and in small quantities using specialty ingredients. The adjective “artisanal” is the latest marketing buzzword attempting to link hand crafted quality to all types of food products. To find true artisanal foods, you need look no further than our own region. Most of our local farmers, ranchers and vintners are true artisans, growing sustainably and with care on a small scale with labor intensive methods and amazing results. The flavors and nutritional value found in traditionally grown, local foods cannot be duplicated on a large factory farm or in a manufacturing plant.

Buy Local at Newcastle Produce

pOrTuGueSe kaLe SOupEvery Portuguese family has its own version of Caldo Verde, this great Iberian specialty. The key ingredients are kale, garlic, onions & potatoes. Try it with chorizo, a beef pot roast or vegetarian and make the recipe your own. 2 Tbsp. olive oil1 large yellow onion1 lb. linguica sausage, chunked 4 cloves garlic, minced6 cups chicken stock4 large potatoes, peeled & diced1 can Cannellini (white kidney beans)1 bunch kaleSalt & pepper to taste Heat the oil in a soup pot and sauté the onion, sausage and garlic until the onion is translucent. Add the stock, potatoes and beans and simmer for about 15 minutes or until the potatoes are done. Remove the stems from the kale, roll like a cigar & slice into thin strips. Add to the soup and simmer until tender, about 8 minutes. Add salt & pepper to taste and serve with crusty artisan bread.


LLa Fornaretta has been thrilling customers with authentic Sicilian cuisine, prepared from scratch using the finest ingredients imported from Italy and the freshest meats, poultry, fish, and produce from local merchants, all served in a warm and friendly environment. With the 2013 additions of a grill for meats, and a Wine Bar for relaxation, La Forna-retta continues to deliver what locals and I-80 travelers desire: a great meal in a great atmosphere. Owner, Cesare Di Lorenzo, who grew up in Genova, Italy is excited for La Fornaretta’s future, “Our New Wine Bar and Grill, are the two things that complete La Fornaretta, and the word is out about our new recipes.” We invite you to make Newcastle a destination and allow La Fornaretta to serve you a great dinner. Open Tuesday - Sunday, 5pm - 9pm, Call for Lunch Hours.Visit La Fornaretta at 455 Main Street in Newcastle. additional information: 916.663.1338, lafornaretta.com.

a Family Tradition for over 35 years!

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STarGaarD arT

One of a Kind, Hand Made Metal Sculpture

Jay’s work may be seen at auburn Old town Gallery and Oz Gallery in auburn, and by appointment at her studio.

Auburn old Town Gallery

218 Washington street, auburn Ca 95603

sunday - Wednesday: 10 am to 6pmthursday, Friday & saturday: 10 am to 9 pm

oz Gallery198 sacramento st., auburn, Ca 95603530.888.9059

stargaard Art studio & sculpture GardenBy appointment530.802.6022stargaardart.com

J Jay Stargaard finds the magic of nature in discarded metal. “My job”, she says, “is to breathe new life into pieces of recycled stainless steel, copper and bronze. I get out of the way and allow the work to come through.” Each piece is a one-of-a-kind original, fabricated by Jay’s own hands, incorporating both whimsy and soulfulness. From the tiniest fairies, shiny bracelets and necklaces to reflective trees, gates and lotus leaves that spread across a wall, her art is at home both inside and out. To sit on the benches amidst the butterflies and dragonflies under the oaks in the sculpture garden at her ridge-top studio near Colfax is a contemplative experience. It is nature, yet en-hanced. The grace, movement and reflections defy one’s per-ception of metal, each piece with its own unique energetic es-sence. Bringing original art into your life is an enriching experi-ence. Seeing art in your home is truly different from seeing it in a gallery. And local art has a way of bringing a heightened sense of place into your home, reflecting what you love in a very personal way. "We love living with Jay's art”, says Paula Maxwell, who recently installed Jay’s Lotus Leaf Wall in her living room. “We love the movement and grace of her pieces, and the way they re-flect light! Jay's sculptures are focal points in our space, and engage our eye and attention." When you find yourself captivated by an artist’s work, or commission something unique, you feed the soul of the artist. “Art, to me, is more than a full-time job, it’s a lifestyle”, says Jay. “Seeing my work in a home, an office or a garden always gives me a thrill. Each piece ultimately finds its place in the world, and that makes me happy.”

Grace

Be and Bonsai


The designers at Sierra Moon Goldsmiths studio and gallery have been creating state-of-the-art jewelry in Old Town Auburn since 1978. Their exclusive designs feature a fresh approach to jewelry as art, incorporating a

beautiful marriage of precious metals and unique gemstones. Current collections include custom Sierra Moon designs, exquisite estate jewelry, the exclusive Van Craeynest line, cutting edge bridal, on trend fashion designs,

William Henry Studio, gold quartz and natural gold nuggets as well as an array of hand fabricated earrings.

A tradition continues with owners, John Lynch and Linda Pierce. Visit them and their welcoming staff at their lovely gallery in Old Town Auburn .

107 Sacramento Street in Auburn, CA. • Open Monday - Saturday, 9am - 5pm, Sunday, 11am - 4pm. 530.823.1965 • www.SierraMoonGoldsmiths.com


Aloha Wear for Men & Women Reyn Spooner, Kahala, Tori Richard,

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Old Town Auburn across from Awful Annie’s 157 Sacramento St., Auburn 530.889.2545

149 Sacramento St., Auburn CA 95603530-887-9442

Acentos de Mexico-Located in Old Town Auburn-

Always offering the newest styles and color choices for your home or office décor, Kelli is happy to assist in choosing the right combination, whether updating an old framing job, repair and reconditioning challeng-es, or starting something new. You can rely on Kelli’s twenty-six years of experience in creating a finished product that will last for generations.

High Street Gallery is located at 611 High Street in auburn. kelli Fortenbaugh, MCpF can be contacted at 530.885.3822,[email protected] or auburncustomframing.com.

TThere is a Master Certified Picture Framer in town. Kelli Fortenbaugh MCPF owns and operates High Street Gallery in Historic Downtown Au-burn. She became a Certified Picture Framer in 2001 and Master Cer-tified in 2005. Always participating in continuing education through the Professional Picture Framing Association, Kelli has become a wealth of picture fram ing knowledge. She is considered an expert in museum- qual-ity pres ervation, works of art on paper and canvas, and working with any kind of fabric art including needlework. High Street Gallery offers French Matting, hand-wrapped fab-ric mats and liners, exotic hardwoods, gold leaf, and design excellence.

HiGH STreeT GaLLery


COrDON BLeu6 servings

6 (10 oz) Chicken breasts pounded to 1/4 inch in thickness6 slices black forest ham6 oz Gruyere or Swiss cheese3 cups all purpose fl our3 cups buttermilk3 cups panko bread crumbsOil, enough for deep frying

Lay out pounded chicken breasts. Place 1 slice of ham and 1 oz of Swiss cheese in the middle. Roll up the breast tightly and set aside. In three separate con-tainers setup fl our in one, then buttermilk and in the last, Panko bread crumbs. Dredge rolled chicken in fl our, then coat in buttermilk. Lastly bread in panko, pressing the bread crumbs fi rmly to the chicken.

Heat oil in large pot to 350°f. Heat oven to 350°f. Deep fry Cordon Bleu 1-2 at a time. Do not let the oil temperature drop too low. Deep fry just until the breading is golden brown. Pat dry with paper towels and place them in the oven on a baking sheet. Bake until the center is 165°. Serve with Hollandaise or a classic Mornay Sauce.

The Monkey Cat Restaurant is a great fi ne dining experience in downtown Auburn, CA. If you are looking for a fun and friendly place with great food, delicious drinks and plenty of appetizers, the Monkey Cat is the place to be. Also, the Money Cat is the Gold Country’s premiere restaurant for fi ne dining, banquets, business gatherings and special occasions.

Monkey Cat is located at 805 Lincoln Way in auburn. For more information: 530.888.8492, monkeycat.com

The Legend of the Monkey cat

Over the years, tales of the exotic and elusive Monkey Cat have circulated around the world. Details about this amazing creature have varied, but what they all have in com-mon are descriptions of the Monkey Cat’s piercing green eyes.

the legend also tells of a great wildlife explorer who spent a lifetime trying to locate and capture this elusive and prized animal. his search took him from Bombay to africa and Indonesia to south america.

Despite a few near captures, the Monkey Cat always was able to slip away until it was fi nally found right here in auburn, Ca

named “Best restaurant” in Auburn


The golden swann jewelers881 lincoln way in downtown auburn

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Is just minutes northeast of the Sacramento metro, on the Placer Wine Trail where the 3-corners of Auburn, Newcastle, and Lincoln meet. The rustic elegance of the tasting shed, and picturesque views all-around, make it a perfect place to relax, and enjoy some great wines with a friendly atmosphere. “It’s like Napa forty years ago!” Vineyard manager and winemaker Zane Dobson learned early-on in this adventure that great wines really do begin in the vineyard, terroir is real and can’t be forced or faked. Their award winning wines in-clude Primi tivo, Barbera, Petite Sirah, Chardonnay and Albarino. Keeping it simple with serious passion! Pamela and Zane share an over-the-top enthusiasm for every-thing related to wine, and especially appreciate people who enjoy food, wine, and life. They look forward to the opportunity to visit with any and all wine lovers! paZa Winery is located at 3357 ayres Holmes road in auburn. Tasting Shed open weekends 12 – 5.For more info: 916.834.0565, [email protected], pazavinesandwines.com

PaZa Estate Winery

Nestled in the rolling hills of Auburn amid farmland and horse ranches, Viña Castellano’s private vineyards, surrounded by stone walls, produces a spec-trum of mediterranean wines including their beloved signature Spanish va-rietals. The vineyard welcomes guests to visit their Stone Barrel Cave and Tasting Room. Thursday through Sunday from noon until 5 pm, sample over ten of their award-winning wines. A private Tapas and Tasting Program allows the visitor to reserve the cave tasting room any evening after 5:30 pm and in-cludes a flight of seven wines paired with Tapas prepared by a personal chef-for-hire. Tapas and Box Lunches are available when ordered ahead. Whether you select the romance of the stone cave tasting room or the picturesque

picnic area in the vineyard complete with a tasting bar on the pavillion on the pond, both locations grant visitors the bonus of experiencing a little piece of the mediter-ranean in the foothills.

Viña Castellano is located at 4590 Bell road in auburn. Open Thursday-Sunday (except easter and Christmas) from noon-5 pm. For more information: 530.889.2855, vinacastellano.com

Viña Castellano


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award-winning

dining

Cruelty-Free . Earth-Friendly

Creative Cuisine at its finest!

ocean view • full bar • breakfast & dinner daily

explore Big River estuary,

canyon & nearby state parks

by Renting a kayak, canoe,

outrigger or mountain bike.

CATCHACANOEANDBICYCLESTOO

T O U R B I G R I V E R

mendocino center for living wellMassage in the forest • Yoga • Tai Chi • Qi Gong • Pool

Chinese Herbalist • Acupuncture • Acupressure • Spa

Nutrition • Nature/Garden Programs • Organic Gardens

four diamond inn • pets welcome • on mendocino bayOcean & Mendocino Village Views • wood burning fireplaces

magnificent gardens • tropical indoor poolElopements ~ Weddings ~ Reunions

z featuring Z

c o a s t h i g h wa y & c o m p t c h e u k i a h r o a d i n m e n d o c i n o8 0 0 . 3 3 1 . 8 8 8 4 | 7 0 7 . 9 3 7 . 5 6 1 5 | w w w . s t a n f o r d i n n . c o m

“Paradise Found ...” ~ vegetarian times

No. 1 “Must Do Bucket List” ~ vegnews

An Eco-Resort on the Mendocino Coas

steppin out winter spring 2014

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