May 19, 2022 14:22
Wine with cheese is one of the world’s best pairings. They complement each other and there are as many cheeses as there are wines to match up-just think of the potential combinations!
My first memory of good cheese comes from my uncle Nick who would make sandwiches featuring sharp cheddar cheese (Tillamook), fresh cucumbers from the garden on whole grain bread. The cheese made the sandwich. I was a bit young to pair wine and cheese at that point, being about 10 years old, but this moment kickstarted a lifelong passion for cheese. My next favorite memory is Roquefort-remember when Roquefort cheese and dressing were all the rage? Those salty crumbles on top were delicious and I always felt so grown up ordering this salad. Still too young for wine pairing so I developed my palate for cheese first.
37 years ago, when I started working for the winery, there were a couple of local artisan cheese makers: Vella and Marin French Cheese Company. I loved the dry Jack cheese from the former and savored the camembert from the latter. Marin French Cheese Company even began traveling with the Sonoma County Wineries group to pair up with us in different markets. More tasty cheeses would make their way across my plate over the next few years.
Around this time I was introduced to goat cheese at a Farmlands tasting where we were pouring our Chardonnay and Pinot Noir. The cheesemaker was Jennifer Bice of Redwood Hill Farms and Creamery. This pairing with both wines playing off of the goat cheese captured my senses and entered me into the world of wine paired with cheese. I was hooked. A few months later we were having dinner at Bistro Ralph and were celebrating our anniversary. Ralph featured a salad with medallions of warm goat cheese and I was raving about it. Our son Joe wanted to try it and, in a scene I still remember, he couldn’t wipe it off his tongue fast enough. Some cheeses aren’t for everyone! Today his favorite is aged Gouda.
At winery events we began using either Vella’s Dry Jack cheese or St. Jorge which is a local Portuguese family’s artisan cheese. Both are perfect with white, rose or red wines complementing the flavors of each and enhancing the experience of both the wine and cheese.
Which brings us to the June 2nd event! I have been a fan of and have attended Janet Fletcher’s cheese classes on a couple of occasions as well as subscribe to Planet Cheese, her newsletter. I have shared her recipes with you and own many of her cookbooks as well. Here is a snippet about Janet from her website: “I live, cook, garden and write on a quiet street in Napa Valley. My house is not large but my kitchen is…and my sunny garden is bigger yet. Here, I develop and test recipes for cookbooks and magazine features; evaluate cheeses for my classes and columns; and prepare dinner nightly with my winemaker husband. In my garden—a terraced landscape of roses, fruit trees and raised vegetable beds—I find inspiration for daily cooking and an antidote to deadline stress.” For more of her story, recipes and newsletter articles click here.
I asked Janet to curate the cheeses for our May Wine Club Shipment-if you are a Club Ped member you’ll be receiving them soon and if you aren’t a member we have a link where you can order the wines for the event. The cheeses are sold separately through iGourmet and you can order them here.
Everyone is welcome to join us for this very special evening of wine and cheese at no charge! As a bonus our winemaker Monteserrat Reece will be joining us to talk about the wines.
A sneak peak into the list of wines and cheeses are as follows:
2021 Signature Selection Rose
2019 Sonoma Classico
2019 Bench Vineyards Merlot
2019 Block 007 Cabernet Sauvignon
Snøfrisk: A creamy, dreamy fresh goat cheese from Norway that spreads like whipped cream cheese. It has cow’s cream added so it’s especially luscious and rich.
Garrotxa: A mellow, sweet, nutty aged goat cheese from Spain’s Catalonia region. Even goat cheese avoiders love this crowd-pleaser.
Face Rock Creamery Clothbound Cheddar: Modeled after classic English Cheddars, this beauty comes from Bandon, Oregon, and is the creation of acclaimed Cheddar expert Brad Sinko. A blue-ribbon winner from the American Cheese Society.
Ossau-Iraty: A superb, silky aged sheep cheese from the French Pyrenees and renowned producer Agour. This company’s Ossau-Iraty has twice been voted the best cheese in the world at the World Cheese Awards.
Janet will be supplying cheese and wine notes at the event. Please come along for the sheer joy of a wine and cheese adventure.
May 3, 2022 11:08
Six weeks into spring here on the Home Ranch and the Mother Clone Zinfandel is growing by the proverbial leaps and bounds. A slow start at budbreak and then some warm weather in early April sped things up. Followed by a cool front which moved in and brought a few inches of rain and the vines took a brief break. By the end of the month it was up to seasonal temperatures of 65-70 degree days. Perfect for growing those vines.
Here are three glimpses via video of different varieties that we grow: Mother Clone Zinfandel, Wisdom Cabernet Sauvignon and East Side Vineyards Sauvignon Blanc. These were taken last year in May by Marcus Cano who is Polo, our assistant winemaker's son.
Mitch Blakeley, fourth gen family member, talks about how each vineyard is farmed during the spring season. You'll learn more about the why of suckering and cane positioning as well as what to expect as the vine progresses through the growing season. Click on the photo to view the video. Enjoy the show.
Our Mother Clone Zinfandel vines are nearing 40 years old on the Home Ranch-the original vineyard was first planted in the early 1900s and we replanted beginning in the early 1980s and it became a second generation of vineyard. We farm 33 acres today.
Sauvignon Blanc was first planted in the early 1990s and today is the only white wine variety we have with a total of 11 acres.
We were the first to plant Cabernet Sauvignon in Dry Creek Valley in 1965. Our Wisdom Vineyard was replanted 40 years later to the same variety but using Clone 4 or the Mendoza clone which gives us intense color and flavor with smaller bunches. We farm 33 acres of this variety and includes our Block 007 and Three Vineyards blocks.
As Mitch says, I hope you learned a bit more about how we farm and what we look for in the vineyard as the vines go through the season of spring.
March 29, 2022 15:23
Spring is a great time to focus on the earth and the future bounty of a harvest what with the vineyards beginning the growing season with budbreak just two weeks ago. This month also happens to be Down to Earth Month, established several years ago by Wine Institute’s California Sustainable Winegrowing Alliance program, to celebrate sustainability in both vineyards and wineries. A few years later Sonoma County Vintners established Sonoma County Wine Month to celebrate the wines from our region. Put the two together and you have a celebration of all that is good about wine and winegrowing.
Down to Earth Month in California celebrates sustainability among the many vineyards and wineries taking a page from Earth Day which is April 22. There are many chances to visit the wineries and vineyards to see the growing season in action, to learn about sustainability and to revel in the beauty of the land we call home.
What sustainability means along with our own certification journey. The California Sustainable Winegrowing Alliance was formed to help grape growers and wineries practice sustainable winegrowing by following these tenets: good for the environment, good for the community and good for grapes and wine. To start the certification process at Pedroncelli, fourth generation member Mitch Blakeley was tasked with answering a few hundred questions ranging from energy efficiency to packaging, vineyard practices and water use among others. Once finished we were audited and, since everything was in good order, we were certified in 2017 in the vineyard, just in time for our 90th anniversary. Our winery followed the next year. One of the reasons I like the sustainability program is it encourages doing better as we go forward. Each year we pick a project and work at getting better or smarter in both the vineyard and winery. The auditor then reviews the progress and recertifies us.
The big picture: There are 5,900 growers who farm 620,000 acres of winegrapes in 46 of California's 58 counties. Did you know vineyards cover less than one percent of the state's terrain? There are 4,200 wineries that produce over 81 percent of all U.S. wine. Here in Sonoma County there are over 400 wineries farming 60 varieties with 62,000 acres of grapes farmed by 1800 growers. That makes 6% of all land in the county covered by winegrapes which leaves lots of room for our coast, redwoods and cities & towns. Sonoma County Wine Month is the perfect time to celebrate the rich heritage of wine here so why not get Down to Earth and enjoy visiting us in person or virtually-it’s your choice and we look forward to seeing you soon.
February 28, 2022 10:25
If it is the last Saturday of February you all know what I am going to write about-OTBN! Like me you may have circled February 26 on your calendar-or at least made an appointment on your phone. From the handy Days of the Year description: “Reveling in the idea that great wine is just meant to be shared, Open That Bottle Night is all about creating memories and telling stories of those special shared moments. This is the perfect time to remove that cork and get down to the business of enjoying life.”
Created 22 years ago by two Wall Street Journal columnists, Dorothy J. Gaiter and John Brecher, ‘Open That Bottle Night’ (OTBN) is an annual occasion that aims to motivate people to reconnect with each other over a special bottle. In my opinion it is a celebration of what’s in your cellar/closet/wine rack or fridge. A day set aside to open a bottle of wine that was saved for a special occasion or one that has special meaning from a trip abroad or to Wine Country.
Here are a few things to think about while deciding which wine to open:
Where did the wine come from, what vacation story is behind it or was it a special gift? What vintage story do you have to tell such as where were you in 1974 or what were you doing in 1996? Have I waited too long? Is the timing right? You’ll have to use your own judgement as you dust off the bottle or pull it from the wine fridge. Enjoy the next couple of stories which were sent my way in the last few weeks.
From Leigh G, Portland OR-
I bought the 1996 Pedroni-Bushnell Zinfandel from you in your new tasting room approximately 4 ½ years ago during the Passport to Dry Creek Valley event. I’ve kept the wine in my 2nd wine cooler, which runs a little colder at approximately 50 degrees. I decided to bring it to share with seven friends for an annual dinner.
We had the luxury of having a sommelier open the wine. A little problem with the cork, but he was a professional and proceeded to decant the wine. The wine had a beautiful dark brown red color, which is typical of an aged wine prime for drinking. Good legs on the glass and a pleasant nose of fruit. The wine opened with rounded plum and berry tones, then a punch of soft tobacco on the mid pallet with very soft tannins. It finished with warm baking spices (clove, nutmeg, cinnamon) on the back end. We all so enjoyed the wine!
And from Dan N, Port Townsend WA, I received a bottle of our well-aged 1974 Cabernet Sauvignon in January and knew I wanted to save it for this year’s OTBN. Here are excerpts from his letter:
“I was going through my wine storage, an unheated underground room, when I uncovered this bottle of your 1974 Cabernet Sauvignon. This bottle was purchased by me at your winery sometime in the late 1970s when I made an annual summer drive from my home outside San Diego to my ancestral home in Washington State.
I did a search and ran across your Vino in My Dino comments on February 17, 2015. Your article was prompted by someone who had just opened and tasted the 1974 Cabernet. It noted a drop off in fruitiness and VIMD suggested that the vintage may not last much longer.
Two years ago, I received radiation for cancer and the therapy resulted in significant impairment of my taste. I no longer drink wine for pleasure. Although I will share a bottle with guests, I’m always uncertain as to whether my sensation is an accurate reflection of the wine’s characteristics.
Therefore, I’m sending this bottle to you. First and foremost is to give you a chance to review it for yourself. Second is the hope that you can give me your reaction to the wine in what is probably it’s closing years. (I’m 88 and well past my ‘pull date’ but, somehow, I surprise myself and others as I manage my orchard and extensive yard as well as a very successful HOA). An email report would be appreciated.
I still drive to San Diego, usually on 101 to Richmond then to I-5. As soon as the pandemic permits, I will be on the road again and will stop to pick up some of your wines for my friends. In Vino Veritas."
We celebrated OTBN a little early because I wanted to invite staff to join me when we opened the 1974 Cabernet. At 3pm on Friday Jim carefully maneuvered the cork out of the bottle with an AhSo opener (two pronged to ease an older more delicate cork out of the neck). I had set it upright for a few weeks to stabilize after its’ journey from Dan’s cellar to ours. My dad Jim contributed another gem from our cellar here at the winery, the 2001 Four Grapes Vintage Port. We tasted together and here are the results.
1974 Cabernet Sauvignon: Pale brick in color with notes of dried berries and cedar on the nose. The flavor was lifted by the acidity and tannin still present and the finish was long. Flavors carried through with notes of berry and a hint of warm spice. Drink it if you have it in your cellar.
2001 Four Grapes Vintage Port: Tawny in color, clear, toffee, caramel and toasted nut flavors, rich in taste and a keeper for a few more years.
Thank you Leigh and Dan for sharing your thoughts and your wine. It always amazes me how wine comes alive even after years in the cellar.
February 22, 2022 09:42
Have you ever wondered what barrel tasting really means? Are you curious about why wine is aged in barrels at all-what is the point? What happens during the aging process and what exactly is ‘angels’ share’? Today’s note includes answers from winemaker Montse Reece and cellarmaster Polo Cano.
First we’ll start with a little Barrel 101. How big are those barrels? We use 59 gallon size barrels which holds enough wine for about 24 cases, give or take a bottle or two. Why do we barrel age wine at all? Think about it in this way. If you have a raw piece of wood that needs the edge taken off and you’d like to use it as a frame, you’d take it to the shop and start sanding and shaping it. The same thing happens in barrel-the wine is raw and rough when it is transferred and over time helps to smooth out those rough edges.
There are more benefits to aging including aeration, concentration and oak notes like toasting-something the cooper (barrel maker) does to increase the flavor components in the barrel. The process gives the wine, over time, more complexity as it takes on some aspects of the wood itself. Aeration slowly incorporates air thereby smoothing the tannins; concentration-with evaporation of water and even alcohol you get concentrated flavors and in fact we lose about a gallon or two to this process.
I asked two questions: Why is it important to top barrels and why is it important to take time to taste from the barrel?
"Topping to replace the lost wine through evaporation (every three months is the ideal timing). It gives us a chance to smell every barrel and to see how it is aging and to see how the new oak is integrating with the wine (to catch and separate odd smelling barrels if any). To adjust the free Sulphur in the wine so it stays protected."
"Barrels aren't completely airtight, so after a while the evaporation creates a headspace, also known as ullage. The concentration of free SO2 declines faster in barrel than in a tank due to oxygen exposure and should be checked every 1 to 3 months depending on the circumstances. It’s important to keep the barrels full to avoid oxidization and bacterial spoilage that can ruin the wine. (Editor's note: And this is what free sulphur does-it acts to prevent spoilage which would in turn develop undesired aromas-it is a very fine balance to maintain!).
Before we start topping it’s important to smell and taste if necessary from every barrel to detect off aromas that can be a clue for spoilage or oxidization. If confirmed, the barrel is isolated from the rest and treated accordingly.
You look for pretty much the same when you taste young or longer aged wines in barrels: hints for spoilage or oxidization. On the positive side, I look for fruitiness and acid integration in young wines and oak integration, aging evolution of the varietal flavors on the older wines."
What is the angel’s share? The portion that is lost over the year (or more) the wines age-evaporated away poetically into the heavens.
Polo wraps up this note perfectly. “It is kind of a time to wake your baby up, see that it is ok, feed it, play with it and put back to sleep.”
February 14, 2022 11:27
By now you should be familiar with my MO if you have been reading my posts for a while. I love history, I enjoy digging through old documents and files, and find nothing is more fun than diving into the California Department of Water Resources and educating myself about this all important component of farming. In January Karl Storchmann, for the American Association of Wine Economists, posted this and caught my eye-the 1971 Grape Acreage for California. Pure gold for this grape and history loving gal.
Let's take a look at what was happening in 1971. Dirty Harry and Billy Jack were dominating the cinema, Elon Musk and Snoop Dog were born, the first Starbucks coffee shop opened in Seattle as did Disney World in Orlando. Gas was 36 cents a gallon and Rod Stewart was singing Maggie May on the radio. In Sonoma County the grape and wine business was just beginning to enjoy a renaissance after being shut down by Prohibition. It took 40 years to recover and open up to a new generation of vineyards and wineries. By the way I was 11 years old and living in our home in the midst of the winery operations, playing in the very vineyards that are tallied in this report.
Back to the state report. It is an annual one and I still reference it each time I do a talk on Zinfandel or need some information on how many acres of Cabernet are in production. As you can see by this 50 year old report Zinfandel was the second most planted wine grape at the time second only to Carignane (!). And one of the reasons there are old vine Zinfandel blocks around the state.
The history of grapes grown on our property goes back to the early 1900s when the original family planted Zinfandel and a variety of other grapes like Carignane and Petite Sirah and lesser known field blend varieties. The original 25 acres expanded to 100 acres today and grew exponentially with the market. We have had quite a mix of grapes over the years reflecting market preference or winemaker choice. Pinot Noir in the 1950s followed by Cabernet Sauvignon in 1965, Gewurztraminer, Riesling, Napa Gamay, Sauvignon Vert and French Colombard followed. Then Chardonnay, Merlot & Sauvignon Blanc in the 1980s; Petite Sirah, Syrah and Portuguese varieties in the 1990s; Petit Verdot and Malbec in the 2000s. They had their place in the market but things change just like the 1971 chart. What was once 19,470 acres of Zinfandel is now 40,061 and 3898 acres of Cabernet Sauvignon exploded to 94,854. Carignane, the leader back then, at 25,795 is now 2289. The one-two punch of the top two grapes planted today are Cabernet Sauvignon as noted above and Chardonnay (from 1630 to 92,311!).
Our flagship grape is steeped in this rich history not only in California but right here in Dry Creek Valley (which is home to half of all the Zinfandel planted in Sonoma County). The history in acreage throughout the state denotes what was popular at this snapshot in time. Over the last 5 decades some grapes survived (Zinfandel), some grew by leaps and bounds (King Cab) and others have faded away. We also learned which grape suits our vineyard microclimates and subsequently discovered Pinot Noir and Chardonnay do much better a few miles south of us. This glimpse of history is important because, like hit songs and blockbuster movies from 50 years ago, even wine grapes continue to stand the test of time.
January 31, 2022 08:49
A little play on words as the month ends. Dry January is the term applied to an abstention from alcohol shortly after the holidays and is a movement that has gained some traction in recent years. However these words mean something different to me as we enter February with a half inch of rain under our belts. As a reminder we already received 20 inches in the last three months of 2021-a boon to all of us here in drought stricken California. This is more than we received in total rainfall for the 2020-2021 season.
Historically this month sees more rain than a half inch. However the season of winter just began and we have a couple of months to go before the vines begin their growing season. The rush to judgement of this rain year (headlines and Henny Penny the sky is falling) makes me nervous so I enjoy digging into my files for little tidbits of weather history. I found this one from my blog post in January 2016. We had just over 6 inches of rain that month-it took another three years before we had a similar rainfall amount and, in the years leading up to this month in 2016, the total was more than measured in the previous 6 (!) Januarys.
It is a delicate balance indeed when we, as farmers, depend on the weather to bring the right amount of rain at the right time. This doesn’t always happen and there are many examples over the 95 years we have farmed our vineyards when we didn’t have enough, had too much or it rained at an inopportune time i.e. during harvest. In our area of Dry Creek Valley we depend on wells to deliver water to our vineyards during the growing season and they depend on 35 inches of average rainfall which fill the underground caches as well as keeps the soil quenched.
Over the decades we have shifted from dry farming to overhead irrigation to a drip system which delivers a regulated flow of water when needed. The great part of drip irrigation is it allows control-the vineyard manager decides how to efficiently deliver the right amount to keep fruit quality at optimum levels during the summer season. Too much water is just as bad as too little. The help we get from the rain season is saturation of the ground and getting the dormant vines to soak up the nutrients they need for the next year's grapes. Cycles and different outcomes are a way of life and water continues to be a precious resource.
In a dry January we look toward the coming weeks to bring us rain. Mother Nature can be fickle as can the high pressure system in our Central Valley which pushes storms north of us. We are in a La Niña cycle and predictions call for a below average amount of rain. May the odds be in our favor for more, please and thank you.
January 17, 2022 09:46Last year I had Marcus Cano, son of our cellarmaster Polo, film winemaker Montse Reece and fourth generation member Mitch Blakeley-in the cellar and the vineyard respectively through four seasons. Marcus followed Montse into the Barrel Room and her lab.
As you will see there is a lot going on in the cellar at this time of year. She guides you through two of her tasks: blending our Mother Clone Zinfandel and barrel aging. Before you dig into the videos though here is Montse’s background-she just celebrated her 15th harvest with us. We have had 3 lead winemakers in our 95 years! My grandfather, my uncle John with 65 vintages and now Montse.
She is a native of Spain and earned her degree in enology from the University of Rovira i Virgili in Tarragona, Spain. She then worked for wineries in the Penedés and Montblanc regions during this time. Once finished with college she came to California and joined the harvest crew at Gloria Ferrer Champagne Caves in Sonoma in 1998. After that she was hooked and held positions at both Ferrari-Carano and Rodney Strong Vineyards. She joined the winemaking team at Pedroncelli Winery in 2007 as assistant winemaker to John Pedroncelli, Winemaker Emeritus.
“I consider it an honor to have had the privilege of working with John Pedroncelli for as long as I did,” says Montse. “His passion and love for the vineyards and wines of Pedroncelli will continue to be present in the style and spirit of this winery for generations to come.” Montse was named Winemaker in 2015 and she focuses on the details and unique qualities of each vineyard block. She maintains the continuity of the Pedroncelli style and works together with Vineyard Manager Lance Blakeley and Cellar Master Polo Cano who make up the winemaking team.
January 10, 2022 09:32
It is New Year’s Eve, 2021. Ed and I are working in the tasting room because something told me to open it up even if it might be a slow day. Geographically we are off the beaten track—the only winery on Canyon Road between Dry Creek Road and Highway 101. When people make their way to the winery that means something to us. I figured if traffic was light I could work in my office and help out when it was busy. The first two visitors of the day were not on the reservation list. In this case, the stories came to me rather than the other way around.
Since we were tag teaming I was in my office when the first car arrived. I can see the parking lot from my desk and watch as one fellow gets out and the rest wait in the car. A few minutes later he comes running out with a case of wine and holding high a bottle of our Rosé, hooting as he ran. It turns out he had tasted our Chardonnay in Vero Beach Florida. He and his friends were on their way to a tasting appointment when they drove by and saw the Pedroncelli sign. He convinced his friends to stop. He came in to inquire about the Chardonnay. He then had Ed pick out some other wines for him and, as I witnessed, celebrated as he sprinted to the car. I knew we had a happy wine lover as a result. Turns out, Ed had given him the bottle of Rosé to thank the waiting friends.
Curious to find out more about this fellow I walked over to the tasting room. As Ed was relaying what happened, a car pulled up near the door and two women entered. One of them, Anna Regina, started talking right away about a Mr. Pedroncelli who used to call on her parent’s store in Santa Rosa and sell them our wine by the gallon in the 1950s. The store was named Ricca's Corner (formerly located on Irwin Lane and Occidental Road for my Sonoma County friends.) I told her I was sure the man was my grandfather. There was more to her story. He gifted her twenty dollars upon hearing she was getting married. She was so thankful for the generous gift. (Today it would equal $230.)
She continued her story and recalled my grandfather brought in his son who was going into the service. I figured this had to be my dad Jim. I knew he was in his office so I called him over. They chatted for a few minutes and he remembered the store. It turns out he later on delivered wine to the Ricca's Corner when he returned from service in the Army, taking over the duties from his dad. It was a wonderful experience to meet Anna who knew my grandfather and remembered his kind gift. How did they happen upon the winery? She and her daughter were out on a drive, saw the sign and turned into the parking lot. A story that came to me, bigger than life and fun to hear.
You have shared your stories with me over the years and during the pandemic. When I think of all those memories and bottles of wine that have been shared and enjoyed by thousands of people it makes my heart glad. As I consider the new year I wonder what 2022 will bring. The pandemic is still with us nearly 2 years down the road. Trying to plan travel or market visits seems a bit surreal right now. We have some industry events planned but are waiting to hear while the variant seems to make decisions for us. Balancing this all out here are some things which are certain: we’ll celebrate our 95th year in July, the vineyards will continue their march toward harvest and our cellar door remains open. I look forward to more stories coming to me this year.
December 27, 2021 12:41
This is such a wonderful time of the year for baking-at least for me so this note is dedicated to sweet things. I am carrying on a tradition that began with my mom’s mother Virginia Larsen. She was the baker in the family and lived with us during my growing up years. She is the source of my joy of baking and I think of her when I am in my groove. She baked everything from Irish Soda Bread (her maiden name was O’Neill) to the best apple pie around using Gravensteins, a local heirloom apple and her chocolate chip cookies were legendary. My sisters and I still reminisce about the ‘doughboys’ she made from the leftover pie crust-oh the memory of waiting for them to come out of the oven with cinnamon sugar and butter tucked into the layers.
As tradition has it I bake an assortment of holiday cookies. My preference is for standard cookies rather than decorated with icing and sprinkles. And just like every year I baked a Panettone for my dad’s gift along with many family favorites including Chocolate Mint Truffle Cookies, Orange Almond Biscotti, Cape Cod Oatmeal Raisin Chocolate Chip, Snickerdoodles, and Molasses Crinkles. A batch of Rocky Road rounded things out. Ed and I worked together on some of these. Mostly he gave great moral support and was the CCT (Chief Cookie Tester). The other night when we were boxing up the goodies and I was finishing the name tags (cue crumbs flying) I noticed he was taking it all in and smiling. I asked him why and he said he just really loves this part of the holidays. I do too.
There are memories tied to each of the recipes below—I am sure you have your own memories and stories about baked goodies. I always love to hear your stories and love it even more if you share your recipes with me.
My great aunt Rena, my grandmother’s sister, would give us a big box of cookies every Christmas. We looked forward to opening it up and grabbing our favorites. One of them was these Lemon Lassies, lemon and coconut wrapped in soft dough kind of like a fig newton but better. Pair with our Chardonnay.
Holiday Fruit Bread-yep this is a cross between a sweet bread like panettone and fruitcake flavors. This is from my aunt Marianne’s collection of recipes. I remember opening her freezer in July and fruitcake was there, all year round evidently. Pair with our Sonoma Classico.
This recipe for Port Fruit Bars came highly recommended to me by my aunt Christine. Her daughter Connie had developed the recipe to go with our Port. A perfect pairing in my opinion.
Years ago my dear aunt Marianne gave me this recipe for Orange Almond Biscotti and encouraged me to bake and enter them in a local Biscotti Bake Off. I won first place for the non-traditional category. I have been baking these for over 30 years. Ed won’t let a year go by without these. Pair with Mother Clone Zinfandel.
I ran across this recipe for Cranberry Upside Down Cake a few years ago and baked it for a dinner with friends during the holidays. It is a beautiful presentation and oh so delicious! Pair with our Port.
You know I couldn’t end with just desserts. How about a couple of wine based drinks! Our Rosé is perfect with a few dashes of orange bitters in the CranRosé and of course who doesn’t love Mulled Wine-the aromatics fill the house with holiday cheer!
May you all enjoy the sweet things in life with family and friends, near and far.
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