News from the Vineyard
We are continually impressed with the enthusiasm and abilities of our vineyard workers. Adelfo Martinez is our most recent graduate of the Wenatchee Valley College Viticulture for Hispanics program. Adelfo was named the most improved student and also had perfect attendance. Congratulations, Adelfo!
Adelfo has Worked for Dineen Vineyards for a number of years and is very interested in improving his skills. Adelfo joins two other graduates of the program as part of our vineyard family. With crew leadership such as these three men exhibit, our vines are certainly in good hands!
|
|
 |
|
|
Foodie Finds
Rejoice Mexican food fans! EI Ranchito Tortilla Factory Restaurant has reopened under new management after being closed for four+ years. The new owner, Miguel Trujillo, has remodeled the
space and the original cook has returned. The food is very authentic...they even make Mole!!
1319 1st Ave., Zillah
(509) 829-5880
Imperial's Garden: If you are a fan of tomatoes and peppers, file this away in your "to visit" file. Imperial's is a huge farmers stand with lots and lots of choices.
4817 Lateral A Road, Wapato
(509) 877-2766
|
| Upcoming Events
April 6, 7 and 8th
Tasting room opens
for the season.
Hours: Fri, Sat., Sun.
Noon - 5pm
April 20, 21 and 22nd
Wine Yakima Valley Pre Spring Barrel
Tasting Weekend
Inaugural Pizza Saturday!
2011 Kamiakin Rose' release
April 27, 28 and 29th
Wine Yakima Valley Spring Barrel Tasting Weekend
May 26th
Pizza Saturday
Oct. 13 and 14th
Wine Yakima Valley
Catch the Crush
Nov. 23 and 24th
Wine Yakima Valley Thanksgiving in Wine Country
|
E-Newsletter
This is our second e-newsletter edition. We hope that you will want to continue getting future newsletters and release announcements. If you have friends who might like the news from our vineyard, use the forward e-mail button below and we will include them on our mailing list. Don't forget to check our facebook page for new posts. |
|
|
|
Greetings!
 Spring is right around the corner and things are gearing up in the vineyard for the beginning of the growing season. Pruning is almost completed and we are anticipating bud-break soon. While the sky was pretty gray in Zillah over the winter, we were spared the below zero cold of the last vintage and the vines look like they are in great shape. We are looking forward to Spring Barrel Tasting Weekend and hope that we will be seeing you in our tasting room so that we can share our latest releases with you. |
|
|
What's Cookin'?
We have added a Woodstone wood burning oven adjacent to our tasting room. The oven, along with a covered pavilion, large circular terrace and a prep kitchen, give us lots of possibilities for events. We are thrilled with this new addition. We have fired up the oven for some private events several times and the pizzolos have dubbed it the Lambroghini of all ovens.  On April 21 Chef Chris Guerra, of Sunnyside, will be tending the fire and producing the pies for our first go at Pizza Saturdays. Chris and his family are well known in the Yakima Valley for their Sunnyside Chili Pepper Festival. They also own a deli and cafe and produce a line of food products.
Chris conjured up the marvelous chocolate truffles and chocolate/syrah ganache-topped brownies that disappeared mighty quickly at Red Wine and Chocolate. We will be offering six different gourmet pizzas for sale during our tasting room hours. Come on by and try some thin crust pizza and taste some of our new wine releases. All yummy, guaranteed!!
 We are also in the process of arranging a harvest winemaker's dinner that will be conjured up by Wood Stone Oven's corporate Chef, Tim Green. Everything will be cooked in the oven -appetizers to dessert. Make sure that you check our website or our Facebook page for more information on this upcoming event. |
|
|
Rose' Nouveau!
We are excited to release our third vintage of Rose'. The 2011 wine is made from 50% Cabernet Franc and 50% Cabernet Sauvignon. It is the color of an orange-tinged pink sunset with a nose of lively strawberry and fresh picked raspberries. A hint of sweet rose petals adds its essence to the mix. This fruity, but dry, wine was vinified in the French style and is perfect for the magical days of summer.
Cheers! $15.00 1-5 bottles, $13.00 6-12 bottles.
Tomato Clafoutis A Great Pairing with Kamiakin Rose - 2 firm, ripe Roma tomatoes
- 1/3 c. heavy cream
- Sea salt to taste
- 1/2 c. freshly grated
Parmigiano-Reggiano cheese - 2 large eggs + 2 large egg yolks
- 2 tsp. fresh thyme leaves, carefully stemmed
Grease a 10" round baking dish and set aside. Preheat oven to 375 degrees.
Core, peel and quarter the tomatoes lengthwise. Place the tomatoes, side by side, on a double thickness of paper toweling. Sprinkle generously with fine salt. Cover with another double thickness of paper toweling. Set aside to purge the tomatoes of their
liquid for at least 10 minutes and up to 1 hour. In a bowl, combine the eggs, egg yolks, cream, 1/2 of the cheese and 1/2 of the thyme leaves. Season lightly with salt and whisk to blend. Layer the tomatoes on the bottom of the baking dish. Pour the batter over the tomatoes. Sprinkle with the remaining cheese and thyme. Sprinkle with the remaining cheese and thyme. Place in the center of the oven' and bake until the batter is set and the clafoutis is golden and bubbling, about 30 minutes. Serve warm or at room temperature, cut into wedges.
|
 |
|
|
