Warmest holiday wishes from the Pedroncelli Family 

The Latest

Fall in Dry Creek Valley has been slow in fading to winter.   Autumn colors still abound on the vines, starlings (blackbirds) continue making their drunken in-mid-air shapes over the valley floor fueled by pyracantha berries and grapes, the rain we have had has turned our golden hills into emerald hills—not to be missed! 
Meanwhile, back in the cellar, the bottling line has been busy as we now need to make room for the 2009 wines headed into barrels.  Small lots of 2007 Syrah and Petite Sirah were seen being tucked away with our 2008 Russian River Valley Pinot Noir slated next.  There really is never a dull moment here—the vineyard crew has rested up and will tackle pruning the vines next. 

For some glimpses fall colors click here. 

Released! 

Our 2006 Alto Vineyards Sangiovese is here just in time for the winter stews and pastas this wine goes so well with— here is a bit of background:  As you know, it is hard to hide that we are of Italian ancestry with a name like Pedroncelli.  In a hearty shout-out to our roots we went about deciding which Italian varietal we would plant.  Nebbiolo was first—but a frost came along and arrivaderci Nebbiolo.  Sangiovese was next and it took to our home ranch like pasta to marinara sauce.  I find each vintage an even better expression of the grape—humble, not too flashy, comfortable like your favorite slippers.  Kind of like Jim and John—well except for the slipper reference! 

See our recipes for ideas of what to fix with this delicious California Chianti.

Club Ped Members receive 30% discount and complimentary shipping on 12 bottles or more through December 31 on the Sangiovese, the Block 007 Cabernet and Four Grapes Port!

Revealed!  

Read what Tim Fish of the Wine Spectator said about our Mother Clone Zinfandel

Our 2008 Vintage Selection Chardonnay is recommended by the December issue of Wine Enthusiast; the 2008 F. Johnson Vineyard Chardonnay received a Gold Medal from the 2009 Sommelier Challenge and our just released 2006 Petite Sirah won Gold from the 2009 Critic’s Challenge. 

Cinamon, Hasbro and friends.red all have this in common. Click the image to learn the answer.

Chubby Checker said it best “Let’s do the twist!”Our 2007 friends.red is now coming to you in Stelvin finished bottles—same great wine, same great package and opened with a twist of the wrist.


To refresh your memory on our all our award winning wines click here.

The Family – First Generation and beyond~

Holidays make me think of family traditions and who better than my grandparents Giovanni and Julia Pedroncelli who started it all in 1927? I remember gathering at my grandparent’s home here at the winery for great food (sometimes risotto, sometimes ravioli, and my grandmother’s roasted chicken was the best), great entertainment (who could forget the time my sisters, my cousin and I acted out the Nativity using props at hand), great wine (there was always a bottle or two of Pedroncelli on the table) and lots of family.  This year Ed and I visited our daughter who lives a distance away—it was just the three of us but was just as fun as those family gatherings--we played speed cribbage, walked along the ocean, window shopped, talked—don’t we all make up our own traditions at this time of year?  I am thankful for the traditions that have been handed down to me—nothing really tangible but priceless as far as memories go.

The Archives:  It's a corker!

Ever since I have worked at the winery we have had this little piece of history around.  You’ll find it today quietly settled in our Tasting Room, usually with an empty bottle to help people understand what this is for.  In the early days, bottling wine wasn’t all automated as it is now so you had to take it one bottle at a time while loading corks individually as a new bottle was placed in the slot.  Our winery is full of the old and new, the past and the present, always with an eye to the future.  Who knows?  We may just put this equipment to use what with trying to leave a lighter carbon footprint.  Hand picked, hand crafted, hand corked wines…

Pork with Port Wine Sauce
Serves 8 or more if served buffet style.

1 boneless center cut pork loin (3 to 3 ½ lbs) tied.
Marinade:
6 medium garlic cloves
2 cups Pedroncelli port
½ cup dark brown sugar
¼ cup all purpose low sodium soy sauce
2 T dry mustard
1 teaspoon hot chili oil or pinch of cayenne pepper

Pierce pork loin with a sharp skewer all over at 2 inch intervals.  Put the pork into a glass loaf pan.  Crush garlic cloves and mix them with the remaining ingredients.  Pour marinade over the pork, cover and refrigerate for 2 days.  Make sure roast is covered by marinade—if not take out periodically and turn.
To oven-roast the pork, heat oven to 425 degrees.  Transfer marinade (including garlic) to a small saucepan and simmer until mixture reduces to 2/3 cup, about 20 minutes.  Can cool, cover and refrigerate the sauce overnight. 
Pat the pork dry and put in a small metal roasting pan.  Roast for 20 minutes, turning it several times, until evenly brown.  Lower oven to 375 degrees.  Roast until an instant-read thermometer registers 145 degrees in the thickest section (about 20-30 minutes longer roasting time).  Transfer pork to platter and cover loosely with foil.  Let it sit up to 10 minutes before carving, or set aside, uncovered, to cool to room temperature. 
Immediately pour off excess fat from the roasting pan.  Add 1/3 cup cold water to the roasting pan and stir over low heat with wooden spoon to deglaze.  Add this to prepared sauce and simmer until the mixture reduces once again to 2/3 cup.
Strain and keep the sauce warm; discard the garlic.  Slice the pork thinly, spoon sauce over pork or onto warm plates and arrange pork over sauce.  (Pork and sauce can be served at room temperature.)

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