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Dec 06,


Featured in Coastal Living: The Best Cabernet Sauvignon!

Need a little help picking out the perfect wine list for your holiday party? Our friends at Coastal Living have done the work for you and selected “8 Bottles of Wine That Will Impress Everyone at Your Holiday Party.” Below is what they had to say about “The Best Cabernet Sauvignon”, but you can read the full article here.

The Best Cabernet Sauvignon

Our Pick: Dry Creek Valley Cabernet Sauvignon

Cab may never have had the fall from grace that Aussie shiraz did in the early aughts, but many of its adherents are still galvanized by the same tenets—namely, brute force. Why, they reason, would you merely slice open a watermelon when you could use a Gallagher-sized sledgehammer. Some may call it the Robert Parker effect, I just call it a chronic misfire. Because at its best, cabernet sauvignon possesses some semblance of elegance.

Enter Dry Creek Vineyard, a second-generation winery that has never betrayed its Bordeaux-centric roots. Aged in French oak (only 37% new oak), and blended with trace amounts of merlot, malbec, cabernet franc, and petit verdot, their Dry Creek Valley Cabernet Sauvignon ($25) exemplifies that perfect dichotomy of power and grace. Yes, there’s plenty of structure, but it’s built upon a foundation of silky tannins, fat-cutting acidity, and dark fruit untethered by a shroud of vanilla (a one-dimensional side effect of new American oak).


Nov 04,


Winter Whites


The age old rule is typically to drink white wines in the summer and when Labor Day hits, the white wine (and white pants) are packed away for the season. Luckily the rules for fashion and wine are meant to be broken, because a white wine can be just right on a cold winter’s night.


Holiday Party

Planning an hors d’oeuvres party or stopping by a friend’s? Sauvignon Blanc is your perfect welcome wine or hostess gift. Its crisp acidity can cut through even the richest of baked Brie, while the citrus notes enhance the standard vegetable tray and traditional shrimp cocktail platter. Typically lower in alcohol, it is also the safest bet when nibbles don’t quite fill you up.


Thanksgiving Dinner

Turkey may get all of the credit, but the side dishes are the real stars of your holiday menu. Choose a dry Chenin Blanc to compliment and highlight the variety of flavors and textures around the table. Fruit forward and refreshing, this unoaked white wine works with everything from green bean casserole to candied sweet potatoes. And the round, luscious mouthfeel will make even the driest of turkeys sing.


Cold, Rainy Night

In general, Chardonnay is always a safe winter bet. Curl up by the fire, or cuddle up under a blanket and watch your favorite movie with a glass of this in hand and see if you agree. Look for a Chardonnay with a balance of fruit, acid and oak for a toasty, rich treat on a Friday night. If you pair it with a bowl of buttery popcorn for dinner, we won’t tell!


Nov 01,


2014 Old Vine Zinfandel – A Top 100 Wine!

Wine & Spirits

Our 2014 Old Vine Zinfandel has been selected as one of the ‘100 Best Wines of the Year’ by Wine & Spirits Magazine. This is just further proof that we are never satisfied to rest on our laurels and are committed to producing exceptional terroir-driven, varietal defining wines.

First coined by Dry Creek Vineyard in 1987, the term “Old Vine” has special meaning to our family winery. Back in the 80s, we had to combine the 1985 and 1986 vintages of Zinfandel, but didn’t want to label the wine as a ‘non-vintage’, so we wanted to come up with a name that could speak to how special these ancient vines were. Gary Emmerich (who still works for Dry Creek Vineyard!) asked, “The vines are pretty old, so why don’t we call it old vines?” The term caught on within the wine industry and the rest is history!

Although there is no legal definition, we define an old vine vineyard as having vines that average more than 50 years in age. For the 2014 bottling of our Old Vine Zinfandel, the vines are more than 95 years in age and in some cases, more than 110 years old! Old Vine Zinfandel vineyards remain the most prized and historic of all plantings in the Dry Creek Valley.

Click to find shelftalkers and flyers for this prestigious wine.


Oct 28,


Pizza with Swiss Chard, Sausage, and Mozzarella

Paired with 2015 Estate Block 10 Chardonnay


  • 2 tbsp. extra-virgin olive oil
  • 2 Italian sausages, casings removed
  • 2 Garlic cloves, minced
  • ¼ Yellow onion, diced
  • 2 Bunches Swiss chard, chopped
  • Kosher salt
  • Freshly ground black pepper
  • ¼ c. cornmeal
  • ¼ c. Chardonnay
  • 1 Ball fresh pizza dough (if frozen, make sure it’s thawed)
  • 2 Oz. fresh mozzarella, thinly sliced
  • 2 Oz. white cheddar cheese, grated
  • 1/2 c. freshly grated Parmesan
  • 1/2 to 1 tsp. Crushed red pepper flakes, for garnish



1. Preheat oven to 450° and lightly grease a baking sheet with 1 tablespoon olive oil, then set aside.

2. In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Cook sausage, breaking up with a spoon, until crumbly and lightly browned, 7 to 8 minutes, then transfer to a paper towel-lined plate.

3. Pour all but 1 tablespoon oil from pan, then add garlic and onions, cook over medium-high heat for 3 minutes. Add Chardonnay and Swiss chard, stirring until wilted, 4 minutes. Season with salt and pepper, remove from heat and set aside.

4. Spread cornmeal onto a clean work surface, roll out dough into a large oval or rectangle, and transfer to a greased baking sheet. Add the mozzarella, sausage, and Swiss chard, then top with white cheddar and Parmesan.

5. Bake pizza until crust is golden brown and cheese is bubbly, about 15 minutes. Sprinkle with red pepper flakes, season with salt and pepper, and cut into pieces.

Click here for a downloadable recipe card.


Oct 23,


4 Harvest Terms Explained

1. Brix:

No, this isn’t what the third little pig built his house out of, but rather a scale used to measure the sugar content of grapes and wine. Each degree Brix (˚B) is equivalent to 1 gram of sugar per 100 grams of grape juice. The amount of alcohol that a wine will produce is estimated by multiplying the Brix reading (typically 22-26 degrees Brix at harvest) by 0.55. Therefore, 22˚B will make a wine with about 13.2 percent alcohol.


2. Dry:

Can a wine be wet and dry? Yes – when you are talking like a winemaker. A wine is dry when there is no residual sugar. When grape juice is fermented into wine, alcohol is produced when yeast eats the sugar in the juice. In some cases, a winemaker chooses to stop the fermentation process before the yeast eats all the sugar, leaving the wine a little bit sweet. To make a dry wine, the winemaker will let the fermentation go until the yeast consume all of the sugar.


3. Punchdown:

No, it’s not a new, hip, gym class, it’s actually a technique to keep the fermenting wine and skins mixed up during red wine fermentation. As the wine ferments, the skins rise to the top and form a thick cap. The cap has to be broken up multiple times a day to extract color and flavor, and to prevent the cap from drying out. Winemakers use what looks like a giant potato masher to break up the cap, or in other words, punch it down.


4. Racking:

It may sound like a medieval torture method, but it is really just a way to clarify a wine. Once the solids (skins, yeast cells, etc.) have settled to the bottom, the clear wine on top is transferred to another tank or barrel. This is done throughout fermentation and before bottling as a method of clarification to keep your wine perfectly clear.