Join Trione Vineyards and Winery every Thursday and Friday for a complimentary tasting flight. Come see what Winemaker, Scot Covington and Vineyard Manager, John Tankersley have created. All of our fruit is estate grown. Scot comes to us with a wealth of experience through world wide winemaking. John adds to the mix with 36 years of knowledge, cultivating experience and love of the land in Sonoma County.
Take a sensory tour through our Russian River Ranch with a complimetary taste . The Trione Team will pick 3 differnt varientals each week so come and try something new!
Thursday, April 30, 2009
Celebrate Spring with Trione Sauvignon Blanc
Besides the Mustard, Asparagus is showing up at local grocery stores and farmer’s markets. It can be hard to match these tender green shoots with any wine. The flinty, Sancerre-like nose of our 2006 Russian River Sauvignon Blanc enhances the grassy, fresh flavors of the Asparagus.
Welcome the sun with this quick dinner and a chilled bottle of the SB.
Penne with Garlic and Asparagus- Serves 4
Ingredients;
-1 lb. Penne or pasta of your choice
-1 bunch Asparagus (the thinner the shoots, the more tender)
-1 clove garlic, minced
-1/3 cup Parmesan cheese, freshly grated
-2 tbl. Olive Oil
-Salt and Pepper to taste.
Directions:
Cook pasta according to the package. When draining, reserve ½ cup pasta water
Cut Asparagus into bite-sized pieces and [place in boiling water for 6-8 minutes, or until just tender and bright green. Remove from water and run under cold water, drain.
In a large pan, heat Olive oil and garlic in pan. Add drained asparagus and quickly sauté, 2-3 minutes. Add Penne and stir, coating the pasta. To “thicken” slowly add the reserved pasta water. Stir in cheese and add salt and pepper to taste.
Salute!
Welcome the sun with this quick dinner and a chilled bottle of the SB.
Penne with Garlic and Asparagus- Serves 4
Ingredients;
-1 lb. Penne or pasta of your choice
-1 bunch Asparagus (the thinner the shoots, the more tender)
-1 clove garlic, minced
-1/3 cup Parmesan cheese, freshly grated
-2 tbl. Olive Oil
-Salt and Pepper to taste.
Directions:
Cook pasta according to the package. When draining, reserve ½ cup pasta water
Cut Asparagus into bite-sized pieces and [place in boiling water for 6-8 minutes, or until just tender and bright green. Remove from water and run under cold water, drain.
In a large pan, heat Olive oil and garlic in pan. Add drained asparagus and quickly sauté, 2-3 minutes. Add Penne and stir, coating the pasta. To “thicken” slowly add the reserved pasta water. Stir in cheese and add salt and pepper to taste.
Salute!
Cellar update!
This time of year can be slow in the cellar, with wine maintenance being our main task.
Things will pick up at the end of the month as we get ready to bottle our 2007 Red Wine and 2007 Syrah.
Winemaker, Scot Covington said the Syrah is showing beautifully and the "cellar Rats" have been spotted enjoying the aromatic nose of this classic Rhone varietal.
Our Red Wine, or Bordeaux blend, is a similar makeup as our 2005. The majority is Cabernet Sauvignon, and finished with merlot, petit Verdot and Malbec
Hopefully it will follow in the footsteps of our 2005 vintage as bring us another Double Gold at the San Francisco Chronicle Wine Judging!
Things will pick up at the end of the month as we get ready to bottle our 2007 Red Wine and 2007 Syrah.
Winemaker, Scot Covington said the Syrah is showing beautifully and the "cellar Rats" have been spotted enjoying the aromatic nose of this classic Rhone varietal.
Our Red Wine, or Bordeaux blend, is a similar makeup as our 2005. The majority is Cabernet Sauvignon, and finished with merlot, petit Verdot and Malbec
Hopefully it will follow in the footsteps of our 2005 vintage as bring us another Double Gold at the San Francisco Chronicle Wine Judging!
From the vineyard
The mustard is blooming in Block 21!
Our "Founder's Block", is a brilliant yellow and Vineyard Manager John Tankersly and crew and waiting on bud break.
John said despite a lack of rain, overeating is going as planned and he anticipates things to be "swelling and popping" during the first few weeks of April.
Until then, he'll work on our frost protection plans. Frost can be a danger through the middle of May. In His 35 years, John has even witnessed frost damage as late as June!
Planted with Clone 6, this Cabernet first came to California in the 1880's. It is also referred to as the "Jackson" clone, as it was first planted in the village of Jackson in the Sierra foothills.
John says the berries are medium size, imparting dark colors and firm tannins to final wine, giving it that rich flavor we all enjoy.
And as much as we love that sunshine, John said we could use about 10-15 inches of rain sooner or later."Sooner would be better."
So help us out and do a little rain dance to help your Cabernet Sauvignon grow!
Our "Founder's Block", is a brilliant yellow and Vineyard Manager John Tankersly and crew and waiting on bud break.
John said despite a lack of rain, overeating is going as planned and he anticipates things to be "swelling and popping" during the first few weeks of April.
Until then, he'll work on our frost protection plans. Frost can be a danger through the middle of May. In His 35 years, John has even witnessed frost damage as late as June!
Planted with Clone 6, this Cabernet first came to California in the 1880's. It is also referred to as the "Jackson" clone, as it was first planted in the village of Jackson in the Sierra foothills.
John says the berries are medium size, imparting dark colors and firm tannins to final wine, giving it that rich flavor we all enjoy.
And as much as we love that sunshine, John said we could use about 10-15 inches of rain sooner or later."Sooner would be better."
So help us out and do a little rain dance to help your Cabernet Sauvignon grow!
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