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Latest News


Apr 01,


April Fools' Day!

Happy April Fools’ Day From Our Family Winery!

No, we are not paving over our renowned picnic grounds where so many people have created memories with their friends and families. In fact, reservations are now open for our Private Wine Flight and Picnic Lunch! Enjoy a private wine tasting and delicious boxed lunch on our picnic grounds. Our fresh, seasonal menu options and a glass of Dry Creek Vineyard wine are the perfect complement to your wine country experience. Please reserve 48 hours in advance by clicking here.

Thanks for playing along with us and let’s keep the conversation going! Follow us on Facebook, Instagram and Twitter and share your favorite Dry Creek Vineyard moments.


Feb 13,


Valentine Varietals

Some of the world’s most popular grape varieties are the product of matchmaking! Whether the love connection was made intentionally or by accident, these famous children of the grape varietal world owe their success to their celebrity parents.

Cabernet Sauvignon:

America’s most popular grape was actually a happy accident! DNA evidence shows that Cabernet Sauvignon is a cross between two other well-known grape varieties: Cabernet Franc and Sauvignon Blanc. The love birds most likely met in the 17th century when two adjacent vineyards containing the two parent varieties led to an accidental cross-contamination.


According to studies conducted by the University of California, Davis, the Merlot grape is related to Cabernet Franc and Carménère. Thanks to DNA, it is now thought that Merlot is a cross between Cabernet Franc and the obscure grape Magdeleine Noire des Charentes.


The South African grape was an intentional crossing of Cinsault and Pinot Noir. It was first crossed in South Africa in 1925 when Abraham Perold observed how Pinot Noir struggled in South Africa’s climate, so he played matchmaker and crossed it with a very productive species: Cinsault (called Hermitage). The first time the name Pinotage appeared on a wine label was in 1961.


There are many theories surrounding the origin of Syrah, also known as Shiraz in Australia and South Africa, but DNA testing has proved that the grape is the result of a French love affair. It is the derivative of two esoteric grapes: a white varietal called Mondeuse Blanche, and a red varietal called Dureza.

Petite Sirah:

Petite Sirah (or Durif, the grape’s French name) was created by botanist Francois Durif in Montpellier, France around 1880. The grape is a cross between Syrah and the even more rare varietal, Peloursin. It was imported to America by Charles McIver in the mid-1880s where it got its new name: Petite Sirah.


Feb 12,


Cruise the Enchanting Rhine with Dry Creek Vineyard

April 29 – May 6, 2019

Amsterdam · Cologne · Rüdesheim · Mannheim · Strasbourg · Breisach · Basel

Join Dry Creek Vineyard owners Kim Stare Wallace and Don Wallace on an enchanting 7-night journey along the Rhine to magnificent cities and charming villages alike! Grand cities blend in perfect harmony with their historic past and progressive future in Cologne and Amsterdam. Explore France’s picturesque town of Strasbourg, home to exquisite Alsatian wines and possibly the oldest wine in the world.

Inspirational towns have given way to great stories, such as Heidelberg, where Mark Twain wrote “A Tramp Abroad.” Timeless traditions still remain intact – from the making of Cologne’s Kölsch beer to the making of Rüdelsheimer coffee. There is no better way to experience this journey than by combining the ease of moving through the region on an AmaWaterways river cruise along with the exquisite culinary experience onboard, creating a unique and exclusive experience!

Here is a closer look at this delicious adventure. We hope you will join us!

  • 7 nights aboard the luxurious AmaKristina
  • Regionally-inspired cuisine made with locally sourced ingredients
  • Complimentary wine and beer with lunch and dinner, and even sparkling wine with breakfast
  • Daily life-enriching tours with local guides
  • Daily entertainment including cultural performances
  • Free in-room internet
  • Complimentary bicycles and guided bike tours

For more information, contact Expedia Cruise Ship Centers at 877-651-7447 or WineClub@CruiseShipCenters.com to reserve your space today!



Feb 11,


New Meritage Blending Experience!

Wednesday – Sunday at 11:00 am │ Reservations Required

$90 per person │$75 per club member

Together we will explore the fine art of Meritage blending. With your host and the tools of the trade, you will learn the history of the classic Bordeaux-style blend, tasting and measuring the five noble red grape varietals, ultimately creating your own perfect blend. Experience a day in the life of a winemaker as you blend, fill, cork and label your own custom bottle to enjoy at home.

Make a Reservation >


Club Member Reservation >



Feb 10,


Seared Scallops with Brown Butter & Lemon Pan Sauce


  • 2 Meyer lemons
  • Small handful of chives, thinly sliced
  • 12 large dry sea scallops
  • Kosher salt
  • Cayenne
  • Freshly ground black pepper
  • Olive oil
  • 3 Tbsp unsalted butter, cut into pieces
  • 2 tsp, drained capers


Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl, you should have ¼ cup of juice, remove any seeds and set aside. Thinly slice chives and place in a small bowl, set aside.

Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt, cayenne and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, don’t crowd work in two batches if necessary. Cook without touching, tossing or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turnover, if they resist, cook another 30 seconds and try again.

Cook on second side until flesh a top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate. Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling until butter foams, then browns, about 2 minutes. Add reserved lemon juice and energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops. Serves 4.