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Greetings!
This is the time of year where we begin to look into the middle distance of the recent past. Many of you remember our 4 dogs (whom some of our greatest wine blends were named after) and we are now approaching the 2nd year anniversary of the passing of Roland and this harvest will be the first year since the passing of Gunner. Since they were fixtures at the winery we know many of you miss them as well. In fact, people still walk into our old tasting room in Solvang (now Valley Vino) and wonder what happened to the "Pack".
 | Photo by great friend, and photographer, Joe Mozdzen.
Many of you have seem him around the winery photographing the "Pack" for a personal book but he is a fabulous photographer of children as well! Call us, or email us, if you would like his contact information. |
Fortunately, we still have Breaker (above, with DCW's Dog Whisperer Master Logan), and Badge to keep us busy!
Since we have been designing custom wedding labels for some brides-to-be (tis the season!), we are reminded of the saying "Something old, something new, something borrowed, something blue..." For Bruno and I the "something old" is lots of old friends (and we are not necessarily talking about age here!!!), pets that are no longer with us and many old memories. Memories, of old things and things from our past are, for us, some of the most valuable things to treasure. The "something new"- We always have new stuff: new challenges, new vintages, new foods, new wines, new friends, and new excursions. We "borrow" (and share!) great times, food and wine with many friends and family. This gives us immense pleasure and ultimately this is what Bruno and I truly gauge our wealth by! As for "the blue"- Well for right now we don't have that color in our lives, which is a true blessing. Hopefully this newsletter finds you with that same good fortune!
Happy Summer.... Salud!
Kris & Bruno
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2008 D-C Wines Chardonnay - White Hills
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Daniel Guedea
Photograpy.
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The 2008 D-C Chardonnay is sourced entirely from the White Hills Vineyard, which is located on the far western edge of the Los Alamos Valley; a surprisingly cool growing region.
This wine pairs beautifully with shelllfish accompanied by rich and textural sauces, such as the beurre blanc sauce described in the recipe below. This wine is all about richness, texture and complexity, yet is not over-oaked as many Chardonnays of this style tend to be.
Winemaker Notes:
This Chardonnay is fermented and aged in 100% new French oak barrels for 23 months prior to bottling. Malo-lactic fermentation was complete.
Tasting Notes:
Integrated notes of hazelnut, caramel and apricots with hints of toasted oak. This is a large bodied Chardonnay that lingers on the palate and finishes with good acidity. Seamless.
Best served chilled to 48 degrees F.
SRP - $42.00/bottle
Club Price - $33.60/bottle
Club Case Price - $352.80 Just $29.40 per bottle!
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PAN-SEARED SCALLOPS WITH PASTA AND BEURRE BLANC SAUCE
INGEDIENTS:
- 3/4 cup water
- 6 tablespoons white wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons whipping cream
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
- Pinch of ground white pepper
- 1 1/4 pounds sea scallops (or any other rich seafood!)
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 4 teaspoons chopped fresh chives
- Fettucine - prepared to taste, or according to directions on package
PREPARATION:
Bring first 3 ingredients to a simmer in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Season with salt and white pepper. Place pan in skillet of warm water.
Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
We suggest serving this on a nest of Fettucine to make a complete summer meal. This dish is not as heavy as it sounds and is perfect for an impressive, yet easy to cook and assemble, meal.
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2007 Di Bruno Sangiovese - Stolpman Vineyards
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Bruno has been making Sangiovese from the Stolpman Vineyards since 1997; so this is his 10th anniversary edition. 
Winemaker Notes:
This Sangiovese is blended with 10% Nebbiolo, also from Stolpman Vineyard. Bruno has been designing this wine, this way since the beginning. This fruit was fully de-stemmed and cold soaked in open-top fermenters for 3 days prior to inoculation; with a total maceration time of 27 days. Gently pressed and racked into French oak barrels, 22% of which were new, it underwent a complete Malo-lactic fermentation. Aged for 50 months prior to bottling.
Tasting Notes:
This Sangiovese is dark in color with fresh, black berries coming out of the glass at first glance. This wine is reminiscent of classic Italian Sangioveses with notes of dried currents, cranberries, cherries and hints of leather. This is a deeply complex wine, with well integrated oak and tannins followed by a very stylish, lengthy finish. This wine is ready to drink now through 2016+.
Best served at 56 degrees F.SRP: $25.00/bottle
Club Price: $20.00/bottle
Club Case Price: $210.00 Just $17.50 per bottle!
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Ribs for Sangio
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Red Wine-Braised Short Ribs
Yes, we know it is time to fire up the grill and burn some meat, but sometimes during the work-week or even when you are spending the day enjoying the weather you may want to consider a cooking method we usually reserve for the winter: that's right the crock-pot. Perfect for when you don't feel like planning dinner after a day of work or play. Here is a great way to enjoy your Di Bruno Sangiovese, and your evening!
INGREDIENTS:
- 3 medium onions, cut into wedges
- 3 to 3-1/2 pounds bone-in beef short ribs, salt and pepper added
- 3 bay leaves
- 2 cups of dry red wine
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 2 Tbsp brown sugar
- 2 Tbsp Dijon mustard
- 2 Tbsp tomato paste
- 2 tsp dried thyme
- 2 cups beef or chicken broth
- 1 tsp salt
- 1/4 tsp pepper
PREPERATION:
Place stock and ribs into a large stock pot on stove over medium-high heat. Bring to a simmer and skim the foam (coagulated protein) off the surface. When no more foam is being formed, transfer ribs and stock to your crock-pot. Add onions, bay leaf, wine, brown sugar, mustard, tomato paste, thyme, salt and pepper to meat and stock. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil to thicken. You can also make a quick Roux to thicken the sauce faster.
Serve with Mashed Potatoes, Egg Noodles, Pasta or serve on Hamburger Buns with Coleslaw!
Special Offer
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Merlot Survey
2008 Di Bruno Merlot, Bottled & Ready! The "One Barrel" of the 2008 Di Bruno Merlot is bottled and ready to go!!!
We will be sending out another email to you in a day or so explaining how we are going to allocate the 300 bottles we have. If you are interested in the Merlot, please do not ignore this "survey" as it will be your only opportunity to be on the allocation list! |
Kris & Bruno in New York
Kris and Bruno will be traveling to New York the end of June to visit our distributor, Opici Wines, and visit various restaurants and wine bars throughout the city. We will be hosting a tasting/seminar at Vino 101 in Oceanside on Wednesday June 27th from 5:00-6:30PM. Please email Lisa at lisa@d-cwines.com for further details. We would love to see you in New York City!!!
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Spanish Wines & Tapas
July 14th, 2012 (at D-C Winery, Lompoc)
For those of you who attended our D-C Wines Pinot and Chard pairings at our tasting room in Solvang, you know how much fun we had. For those who couldn't make any of them, here is your chance!
We are starting this year's "Wine & Food Pairings" featuring the Spanish wines of "Curran": Grenache Blanc, Grenache Gris, Tempranillo and the NEW Grenache. Kris & Bruno, along with Kurt Alldredge of The Chef's Touch will be designing a menu that showcases the foods of Spain, while being perfectly paired to the different Spanish varietals we produce.
Seating will be limited so please reserve your space early.
Menu and pricing will be available shortly.
Sorry, but we cannot accommodate special food requirements.
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Sta. Rita Hills 'Wine & Fire' Weekend
August 17, 18 & 19, 2012
Join many of the wineries located in the Sta. Rita Hills AVA for a spectacular weekend of seminars, tastings and open houses. Focusing on Pinot Noirs, but also showcasing other varietals which are grown in our unique microclimate in the Santa Rita Hills, this weekend is filled with educational and fun events. More information is forthcoming but save the dates so you can enjoy this spectacular weekend.
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Stemware Semianar
August (date to be determined)
Join us again for our annual Stemware Seminar to show you how a Wine Glass really can impact a wine's aromas and flavors, thereby changing your enjoyment of the wine!
Helena & Barr Ross will lead the discussion about "glass science" while we taste through some of our D-C Wines to see what glasses work best with what varietals.
The seminar will be followed up with a box lunch AND you get to keep the entire flight of crystal (unleaded of course!) stemware you sampled. Date and price will be announced shortly. |
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For any information regarding Events, Wines, Tastings or Group Excursions please contact us at thecrew@d-cwines.com, or call us at 805-736-9463.
Kris, Bruno, The Crew and The Pack
D'Alfonso-Curran Wines4457 Santa Rosa Road, Ste. 5
0808
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