Welcome! Have a look around. Tell us what you think.
Introducing Tomesto!
A great twist on an Italian favorite! 1/4 cup pine nuts almonds 12 ounces cherry or grape tomatoes (2 1/2 cups) 1/2 cup packed fresh basil leaves 1 medium garlic clove, minced 1 small pepperoncini 1 teaspoon salt pinch of red pepper flakes 1/3 cup extra virgin olive oil 1 lb pasta, linguine or spaghetti 1/2 cup Parmesan cheese 1. Toast pine nuts in small skillet... [Read more]
Grape Expectations
A lot of talk has been swirling around about the upcoming 2010 vintage in the Russian River Valley. This harvest is expected to be one of the longest growing seasons in recent years which can present a sort of cause and effect scenario. On one hand cool weather means slow ripening and extended hang time. This can result in intensely flavored fruit, and sugars... [Read more]
What activity do you enjoy most while wine tasting?
What a busy summer 2010 has been already! A wedding in the family, our new tasting room project, new vineyard plantings and of course preparation for harvest. We hope you are as excited for the opening of our tasting room as we are! Located in the heart of the Russian River Valley off Westside Rd we hope you will come and visit us at our new home. We... [Read more]
Grape to Glass 2010 “Where Creative Juices Flow”
Join the Russian River Valley Winegrowers for a weekend of artistic passions as we celebrate the 15th Annual Grape to Glass weekend August 20-22nd! Three days of fine wine, food, music, art and recreation in the vineyards and neighborhoods of the Russian River Valley. Featured events include In Concert with the Artisans and the Hog in the Fog A Festival of Plentry Visit the... [Read more]
Amazing Prawn Marinade
Summer is the time for BBQ! This is an amazing prawn marinade recipe that our family prepared a few days ago that we wanted to share with you. It’s simple, easy and delicious! Ingredients: 12 piece sundried tomatoes packed in olive oil 6 garlic cloves ½ cup onions 1 cup parsley ¼ tsp oregano or thyme 6 ounces olive oil ½ tsp salt ½ tsp pepper ½ tsp... [Read more]
Cluster News!
A new photo from one of our Chardonnay vineyards shows some great cluster development as we start the month of July. With a successful bloom period we are now in the stage of fruit set where berries start to form where the flowers use to be. The berries then increase in volume, primarily water which occurs during warmer weather. The sugar content of the berries... [Read more]
Springtime Noodles; Tagliarini Primavera
As an Italian family, we love pasta! Rumor has it that Tagliarini Primavera is the dish Botticelli’s models dined on after posing for his famous portrait of spring, “Primavera”. Thin strands of tagliarini combined with delicious vegetables, cream and of course, Parmesan; truly a springtime celebration! - Katey Bacigalupi INGREDIENTS 1/2 lb asparagus 1/2... [Read more]
Budbreak at Bacigalupi Vineyards
Yes, it’s bud break time in the vineyard. The bare vines, dormant all winter, are just starting to spring back into action. The fuzzy white buds in the early ripening varietals (Chardonnay and Pinot noir) are now bursting open to reveal the very first of the tender green leaf tips. This is the first emergence of growth that will eventually bear fruit. Most... [Read more]
How our wines differ from the rest
In this quarters newsletter we are featuring an informative article written as a collaboration between Tyler Heck, our winemaker and Nicci Bacigalupi, our Marketing Director. Why are our wines unique? The article gives details about our winemaking program; our methods and the philosophies behind making wines with elegant age-ability. Why our wines are different... [Read more]
Fall Recipe ~ Pollo alla Bacigalupi
Pollo alla Bacigalupi One whiff of this chicken simmering in its robust sauce and you’ll know it’s Italy’s famous chicken cacciatore, with a few twists from the Bacigalupi family. -Katey Bacigalupi INGREDIENTS 6 chicken thighs 1 can (1 lb) tomatoes chopped 2 tablespoons each butter and olive oil 1/3 cup John Tyler Zinfandel 1 med size onion, chopped 1/3... [Read more]
