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Sep 10,

2018

Baked Camembert with Honey, Apple Chutney and Challah Bread

Paired with 2017 Sauvignon Blanc - Dry Creek Valley

A twist on the traditional Rosh Hashanah treat paired perfectly with Dry Creek Vineyard 2017 Sauvignon Blanc – Dry Creek Valley.

Ingredients:

  • 8 oz Camembert wheel in a wooden container
  • ¼ cup honey
  • 1 sprig fresh rosemary

Directions:

Preheat oven to 375°F. Unwrap Camembert and place back into bottom wooden container. Remove rosemary leaves from sprig and sprinkle on top of Camembert. Drizzle honey over the top and bake for 8 to 10 minutes. Place warm Camembert into center of the circular braid of challah bread. Serve warm. Serves 6.

Click here for the full recipe including Apple Chutney and Challah Bread

 

Aug 31,

2018

3 Things You Don't Know About Dry Creek Vineyard

Established in 1972 by David S. Stare, Dry Creek Vineyard is Dry Creek Valley’s flagship winery located in the heart of Sonoma County, California. Our premier, family-owned winery is celebrating 46 years of winemaking and is led by Dave’s daughter, Kim Stare Wallace. After 46 years, a lot of stories have been told about our pioneering winery, but here are three things that only a true Dry Creek Vineyard fan would know:

1. We owe our first harvest to a stick of bubblegum.

The first harvest in 1972 was quickly approaching, but the winery had yet to be built. Dry Creek Vineyard Founder David Stare purchased four tanks and a press, and set them up at Cuvaison Winery in Calistoga, which at that time was owned by some good friends that he had met on his initial trip to California. Dave first purchased 6.5 tons of Chardonnay from Robert Young, which was delivered to Cuvaison since Dry Creek Vineyard hadn’t purchased its own truck yet. About halfway over to Calistoga, the truck radiator overheated, started leaking and eventually came to a stop. The fellow working for Dave at the time didn’t know what to do but he loved to chew bubblegum, so he filled the radiator with cool water, shoved his wad of gum in the hole to stop the leak, and the truck was able to limp over the hill and deliver the grapes. In a turn of irony, Dave later bought that same truck – after the radiator was fixed, of course.

2. We were almost talked out of being the first to plant Sauvignon Blanc in the Dry Creek Valley.

Dave brought his love of Loire Valley white wine and in particular Sauvignon Blanc to the Dry Creek Valley to start his family winery. The Sonoma County Farm Advisor was adamantly opposed to Dave planting Sauvignon Blanc, which he deemed “inappropriate” to the region, and recommended that Dave plant Riesling, Gewurztraminer, Pinot Noir and Gamey Beaujolais on his property. As Dave says, “I was just bull-headed enough to do what I wanted to do,” so he planted the first Sauvignon Blanc in the Dry Creek Valley anyway, which is now considered to be the premier white varietal of the appellation.

3. We were the first winery to coin the term ‘Old Vines Zinfandel’.

Our family winery has had a long tradition of using old vine vineyards for the base of our Zinfandels. 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 has worked for Dry Creek Vineyard for 41 years!) 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!

 

Aug 30,

2018

Corporate Gift Giving

The air conditioning may still be going full blast, but the giving season is just around the corner. Don’t worry – let us handle the holidays for you! Whether it is for client gifts, employee recognition or a special thank you to colleagues, we have you covered.

Select one of our holiday gift sets with the perfect combination of Dry Creek Vineyard wines, pre-selected and packaged in a beautiful gift box or logo’d wood box. Or send one of our winery-exclusive, limited-edition, single vineyard or large format bottles and be the star of the season!

Contact us at (800) 864-9463 x280 or wineclub@drycreekvineyard.com to reserve these memorable holiday gifts with additional savings.

 

Aug 21,

2018

Grilled Scallop Salad With Citrus Vinaigrette

Paired with 2017 Sauvignon Blanc - Dry Creek Valley

A refreshing summer salad perfectly paired with Dry Creek Vineyard 2017 Sauvignon Blanc – Dry Creek Valley.

Ingredients:

  • 1/2 of a small red onion, thinly sliced
  • 1 pound fresh bay scallops
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Citrus Vinaigrette, divided (see below)
  • 5 ounces red-leaf, lollo rosso, or butter lettuce
  • 1/3 cup thinly sliced radishes
  • Sea salt flakes
  • 1 orange or tangerine, peeled and sectioned

Directions:

Preheat grill to medium-high (about 450°F). Soak sliced onion in ice water for 10 minutes; drain well. Place scallops, olive oil, salt, and pepper in a large bowl, and toss until scallops are evenly coated. Grill the scallops until grill marks appear, 1 1/2 to 2 minutes on each side (overcooking the scallops will make them tough and rubbery). Transfer scallops to a platter, and drizzle with 1/4 cup of the Citrus Vinaigrette. Toss together the lettuce, radishes, red onion, and remaining 1/4 cup Citrus Vinaigrette in a large bowl. Divide the salad among four plates, and top each salad with grilled scallops. Sprinkle with sea salt flakes, and serve with orange segments. Serves 4.

Vinaigrette Ingredients:

  • 1 teaspoon pink peppercorns
  • 1/4 cup plus 2 Tbsp. extra-virgin olive oil
  • 2 tablespoons fresh orange or tangerine juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt

Directions:

Cook the peppercorns in a small skillet over medium, stirring occasionally, until fragrant and lightly toasted, 3 to 4 minutes. Remove from heat, and cool completely, about 5 minutes. Crush the toasted peppercorns. Whisk together extra-virgin olive oil, orange juice, lemon juice, tarragon, mustard, pinch of kosher salt, and crushed peppercorns in a medium bowl. Use immediately, or refrigerate in an airtight container up to 2 weeks.

Click here for a downloadable recipe card.

 

Aug 14,

2018

Robert Parker 90+ Point Scores

We are thrilled to announce that six of our wines received a 90+ score from Robert Parker’s Wine Advocate! With all of the competition around us, we are appreciative of each and every accolade that we receive. Look for the Interim End of July 2018 issue for the full details of the Sonoma – Part Three article by Lisa Perotti-Brown.

•  2015 Vogensen Ranch Zinfandel 93
•  2015 Somers Ranch Zinfandel – To Be Released In September 91
•  2015 DCV2 Zinfandel 91
•  2014 Endeavour Cabernet 90+
•  2015 DCV7 Wallace Ranch Zinfandel 90
•  2015 Cabernet Franc 90