Jean-Michel's Culinary Visit to Portland

Join Del Rio's winemaker, Jean-Michel Jussiaume, for a culinary experience in Portland. You have two opportunities to sit down to dinner with our great winemaker: 

Jean-Michel Jussiaume

The Riverview Restaurant

Wednesday, February 5th @ 6:30PM

$60 per person plus gratuity

Reservations Call: 503.661.3663

http://www.yoshidariverview.com/

Menu:

Starter

King Crab Legs with Blood Orange Beurre Blanc

2012 Pinot Gris

Salad

Wild Boar Belly, Pomegranate and Micro Cilantro

2010 Pinot Noir

Pasta

Parpardelle Elk Ragu

2010 Claret

Entrée

Painted Hills Beef Golumpki

2011 Cabernet Sauvignon

Dessert

Shaker Lemon Tart with Lemon Preserves Pavlova

Rose Jolee

    _______________________________________________________

 Abella Italian Kitchen

Thursday, February 6th @ 6:30PM

$65 per person plus gratuity

Reservations Call: (503) 582-1201

http://www.abellaitaliankitchen.com/

Menu:

1st course:

White corn and pancetta chowder served with broccoli raab and cannellini bean garlic bread. Wine pairing: 2012 Chardonnay

2nd course:

Vegetable lasagna with housemade red sauce and béchamel sauce. Wine pairing: 2011 Merlot

3rd course:

Chicken Cacciatore Wine pairing: 2010 Claret

4th course:

Tuscan style roast pork with rosemary, sage and garlic. Wine pairing: 2011 Cabernet Sauvignon

Dessert:

Flourless chocolate tort with raspberry puree. Wine pairing: 2009 Syrah Port

Cranberry, Fig, Pinot Noir Chutney

A perfect addition to your Thanksgiving feasts . . . Pairs wonderfully with the 2011 Del Rio Vineyards Pinot Noir. 

Makes Four Cups

INGREDIENTS:
 1 1/2 cups Pinot Noir ● 12 dried figs diced ● 3/4 cup sugar ● 3 strips orange zest ●1 (2-inch) piece fresh ginger, peeled and finely grated ● 4 cups fresh or frozen cranberries ● Kosher salt and freshly ground black pepper

DIRECTIONS: 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.

2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.

3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in

advance and stored covered in the refrigerator. 

Bobby Flay's Bar American Cookbook 

A Cool Weather Recipe: Cheesy Chicken & Wild Rice Casserole

Recipe from the pickypalate.com

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice 
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

Cheese Sauce

4 Tablespoons butter

1/4 Cup all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  

8-10 servings

Serve and enjoy with a bottle of Del Rio Chardonnay!

"The Pull: The Only Acceptable Way to Open a Bottle"

When you live on a vineyard and have opened more than your fair share of bottles of wine you find yourself wondering if a corkscrew is the only way to go. Thanks Del Rio Vineyards for letting us STEAL your facilities for three days and get to the bottom of it. - Clayton & Jason Wallace

spinach salad with chicken, avocado and goat cheese

Enjoy with Del Rio Viognier 

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Source: RecipeGirl.com

Pinot Noir & Stuffed Portobellos

A perfect pair: Pinot Noir & Four Cheese-Stuffed Portobellos

Enjoy with Del Rio's 2009 Pinot Noir - Click here to purchase.

INGREDIENTS
Finely grated zest of 2 lemons
1 tablespoon chopped basil
4 garlic cloves, minced1 cup panko
3 tablespoons chopped parsley
Ten 3- to 4-inch-wide portobello mushroom caps, black gills removed
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
3 ounces of shredded Gruyère
3 ounces of shredded Muenster
3 ounces of shredded mozzarella
3 ounces of shredded Manchego

DIRECTIONS
1. Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
2. In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the chees

e filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
3. Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
MAKE AHEAD The stuffed mushrooms can be refrigerated overnight before baking.

Roasted Spring Vegetables

Enjoy with Del Rio's 2009 Viognier

Ingredients

• 1 pound green beans, trimmed 
• 1 pound baby carrots (2 cups)
• 3 medium red onions, cut into eighths
• 2 large red bell peppers, seeded and cut into 1/2-inch strips
• 2 large yellow bell peppers, seeded and cut into 1/2-inch strips
• 8 sprigs fresh thyme
• Salt and pepper
• 4 cloves garlic, minced
• 1/3 cup olive oil
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon paprika

1. Preparation 
   Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil.
2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.  Recipe from myrecipes.com. 

Curious about our 2009 Viognier - Click here for more information. 

Jolee’s Napa Nachos

Pair with Del Rio Cabernet Sauvignon

Ingredients: 
Really good potato chips such as Kettle chips 
5 oz (more or less) of well aged Blue Cheese, such as 
the Rogue Creamery’s Rogue River Blue 

Preparation: 
Place chips in an oven safe dish, as many as you wish to make. Sprinkle with blue cheese and place in over at 450 degrees until cheese is melted and chips are golden brown. 

It sounds crazy, but it is yummy! Wonderful appetizer to serve with our Del Rio Cabernet Sauvignon. 

The Adventures of the White Merlot Continue

As the holidays have flown by, our White Merlot has had time to settle in. In early December we ended the fermentation process by placing the wine in the cold, inhibiting the yeasts from reproducing. Now the wine has been racked off the lees (the sediment created during fermentation) and sulfured. The wine created has a nice refreshing lightness and the sweet flavors enhance rather than overwhelm.  Next week we will rack one more time to increase the wine’s clarity in preparation for the next process, bottling.

But, before we can bottle we have one last order of business . . . we need a name for our wine! Please submit via a comment below, facebook or via email to lindsey@delriovineyards.com your name selection. All entries will be due by next Wednesday January 4^th.

We have secured a date for bottling . . . those who helped process the wine in November are welcomed back to the winery to help us bottle. Please join us on Saturday January 7^th from 3-5pm in the winery to bottle and take home your very own bottle of White Merlot. 

8th Annual Winter Wine Event

Join us on Saturday January 14th from 1pm to 4pm for our 8th Annual Winter Wine Event. This event is a delightful festival, which fills our winery with wonderful products from a number of local artisan producers of coffee and candies to savory BBQ. For only $10, enjoy wine tasting, a commemorative wine glass, samples of local products, and the great sounds of the Oregon Little Big Band.

Details: 
Saturday January 14th, 2012
12-1pm Early Entry for Wine Club Members
1-4pm General Public
$10.00/person - includes logoed wine glass. 

Participating Local Vendors:

Abuela's Delights

Cary's of Oregon
Gary West Meats

Good Bean Coffee Company

Homemade Confections

Krebsbach Find Foods

Mrs. Britt's

Oregon Artisan Foods

Pennington Farms
Pete's Gourmet Confections

Pickled Planet

Rogue BBQ

Sherry's Pasta

Smith's Pepper Sensations

Taylor's Sausage

The Cupcake Daily

Zorba's Chocolates

*In addition to samples vendors will be offering products for sale.

Live Entertainment by:

The Oregon Little Big Band

Michelle Le Comte and Tim Wallace play a repertoire of swing, rumbas, and soft jazz surely to delight.

2011 Holiday Cheese Ball & Dip Recipes

All eight lovely dips were created by Del Rio tasting room staff members for the 2011 Wine Club Pick Up Party held on Saturday December 10th. It was at the party that our wine club members were able to enjoy each dip and select their favorite. Now that the voting is complete we would like to reveal our all our recipes and their creators.

1st Place: Blue Cheese Ball
Made by Jolee Wallace, Del Rio Vineyards owner

1 8oz cream cheese
1 stick of butter
1 small can of olives
Green onions chopped (use on the green part)
Small container of blue cheese

Soften the cream cheese & butter. Combine all ingredients.
Roll the shape of a ball on roll in your favorite nuts. Serve with crackers, bread or veggies.

2nd Place: Grandma Marianne’s Seafood Dip
Made by Lindsey Zagar(actually Lindsey's Mom)
2 – 4 oz shrimp
1 6 oz crab well drained
1 can mushroom soup
1 cup celery – chopped
½ cup onion – chopped
14 oz cream cheese
1 envelope unflavored gelatin
½ cup cold water
1 cup mayonnaise

In sauce pan over low heat beat cream cheese and soup until blended. Add shrimp, crab, celery and onion stir until smooth. Remove from heat and blend in mayonnaise. Into ½ cup cold water, mix gelatin until dissolved, pour into crab mixture and chill.

Nancy’s Pepperoncini Dip
Made by Gloria Eilefson

1 lb. Swiss cheese, coarsely shredded (don't use pre-bagged kind it won't work)
1/2 bunch green onions with tops, chopped
1/2 cup chopped pepperoncini
1 TBS. finely chopped jalapeno peppers (or to taste)
Mayonnaise

Combine the cheese, green onions, peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in refrigerator for up to one week. Add additional mayo and pepper juice if needed. Serve with corn chip scoops, carrot sticks , etc.

Caramelized Onion & Bacon Cheese Ball
Made by Susie Moore

1 Tablespoon olive oil
1 large yellow onion
8 oz. cream cheese softened to room temperature
6 strips bacon, fried crisp and crumbled
2 Tablespoons red wine vinegar
½ teaspoon thyme
Salt and pepper to taste

Peel and cut onion in half. Slice very thinly. In a large non-stick skillet, heat oil over medium heat. Add onion and cook stirring frequently until golden (about 15min.) Cover and reduce heat to low. Cook stirring occasionally about 30min. Watch that the onions don’t burn. Allow onions to cool slightly then coarsely chop. Blend cream cheese, bacon, onion, vinegar, thyme, salt & pepper. Remove mixture and form a ball. Cover with plastic wrap and chill for at least 1 hour. When ready to serve, roll ball lightly in mild parmesan cheese and display with olive penguins

Cranberry Cream Cheese Spread
Made by Juanita Wright

16oz. soft cream cheese
3 Tablespoons packed brown sugar
½ cup toasted walnuts
½ cup whole cranberry sauce
1 teaspoon fine shredded orange peel

Cover and Chill for 4-24 hours. Serve with bread, crackers, or fruit.


Chocolate Peanut Butter Cheese Ball
Made by Jenelle Miracle

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy or chunky peanut butter (not all-natural)
• 3 tablespoons packed dark brown sugar
• 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels
• Graham cracker sticks and/or apple slices
BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape). FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball). PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

Holiday Cheese Ball
Made by Jennifer Kerrigan

• 1 (4-ounce) package cream cheese
• 1/4 cup milk
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons crumbled blue cheese
• 5 slices bacon, cooked and crumbled
• 6 tablespoons chopped pecans
• 2 tablespoons chopped green onions (white part only)
• 1/2 (2-ounce) jar diced pimientos, drained
• 2 tablespoons chopped fresh parsley
• 2 teaspoons poppy seeds
Beat the cream cheese and milk in a medium bowl with an electric mixer on low until well blended. Add the Cheddar, Monterey Jack and blue cheese. Beat at medium speed until well combined. Add half of the bacon, 3 tablespoons of the pecans, the green onions and pimientos to the cheese mixture. Blend on medium speed until well mixed. Transfer the mixture to a large piece of plastic wrap and form into a ball. Wrap tightly. Refrigerate until well chilled, about 2 hours. Combine the remaining bacon and remaining pecans with the parsley and poppy seeds in a pie plate or large dinner plate. Remove the plastic wrap from the ball. Roll in the bacon mixture until well coated. Wrap tightly again in plastic and refrigerate until ready to use, up to 24 hours.

Dolores's Recipe is coming soon.

White Merlot

A what?” “Yes, you heard me, a White Merlot.” Now, we all know what a Merlot is, but a white merlot? Let’s delve a little bit further to discover what this wine truly is about.

Merlot grapes were harvested on November 11, 2011, at 24° Brix. (Brix is a form of measuring the amount of natural sugar in the berry.) This number will help us determine the final alcohol of our finished wine.

After picking, the clusters were left in buckets for attendees of the URWT 2nd Saturday, Grape to Glass. Participants now had a great opportunity to get their hands a little dirty. This process consisted of de-stemming (pluck the fruit from the stem), sorting (bug, leaf & stem removal) and pressing. After we were sure that we had clean berries, the grapes were then heaped into a wood grape press. Luckily, we had some savvy participants here to help operate the manual press. Once the berries were inside the press, pressure was forced down upon the grapes by a ratcheting motion. This light pressing of the berries was just enough for the juice to flow without extracting the bitterness of the skins. The juice was then racked off into a 5 gallon carboy for fermentation.

The White Merlot was then inoculated with active yeast drawn from a winery tank. It was clear that fermentation had taken hold as the gasses released through the fermentation bubbler were filling the kitchen. It is now time to let the yeast work their magic. I realized today that we did not have to leave the back door open to ventilate the kitchen so I thought I would take the juice into Jean-Michel’s lab for testing. Upon analyzing the juice, it was clear that we were indeed almost finished! The Brix came in at 3.3 and the Ph was sitting nicely at 3.55. We will need to stop fermentation within the next couple of days as the desired outcome will be to have a slightly sweet wine. The flavor of this wine is delicate and has just the right amount of sweetness, without being too cloying, which is excessive sweetness. I’m still not sure what I can smell on the nose as there is still a lot of CO2 remaining in my glass which is a byproduct of the fermentation. After we rack this wine several times, the CO2 will dissipate. Stay tuned to find out what happens next!

Cranberry, Fig, and Pinot Noir Chutney

1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.

2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.

3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator. Bobby Flay's Bar Americain Cookbook 2011

Thanksgiving Weekend!

Del Rio Vineyards & Winery invites you to our annual Thanksgiving Open House celebration. Escape to wine country, where friendly services and delicious wines await. This post holiday weekend is filled with something fun each day:

Friday: Black “Mystery” Case Special
Our doors open at 11am, but be sure to line up early for this amazing deal. All thirteen case boxes of our current releases from Rose Jolee to our 2008 Estate Reserve Petite Syrah will be wrapped in black paper and available for only $100.00. Limited to one case per customer and all sales are final. We hope to see you bright and early on Friday – we will have hot cocoa!

Saturday:
Escape to the warm tasting room where we will offer three new wine releases: 2010 Pinot Gris, 2009 Syrah, & the 2009 Merlot. Enjoy samples of light food pairings and delicious warm spiced wine. Be rewarded for participating in the nationwide event of shopping local! Bring in a receipt, proof of a local purchase (chain stores do not apply) and enjoy a discount of 15% off any Del Rio product from wine to t-shirts. As a wine club member enjoy the discount on top of your wine club discount.

Sunday:
Bring your family and friends to learn a little bit more about wine. Stop in for one of our quick and fun “Wine Tasting 101” courses taught by Jen. Classes will take between 30-45 minutes and are located in our upstairs ballroom. Three time slots will be offered: 12:30pm, 2:30pm and 4:30pm. To participate in a course there is a $5.00 tasting fee, however, it will be waived with purchase of wine.

Eat Local

Join us in supporting our local restaurants and wine bars. Check out some of our favorites and those that carry Del Rio wine: 

MEDFORD	ASHLAND
Bambu 970 N. Phoenix Ste E106, Medford, OR, 97504 (541)608-7545	Callahan's Lodge 7100 Old Hwy 99 S., Ashland, OR, 97520 (541)482-1299
Cicily's Pastaria & Grill 1451 E McAndrews, Medford, OR, 97504 (541)776-3500	Black Sheep Pub & Restaurant 51 N Main St E, Ashland, OR, 97520  (541)482-6414
Four Daughters Irish Pub 126 W Main Street, Medford, OR, 97501 (541)779-4455	Chateaulin 50 & 52 E Main, Ashland, OR, 97520 (541)488-9463
Elements Tapas Bar & Lounge 101 E Main St, Medford, OR, 97501 (541)779-0135	Dragonfly Restaurant 241 Hargardine St, Ashland, OR, 97520  (541)488-4855
Kaleidoscope Pizzeria & Pub 3084 Crater Lake Hwy, Medford, OR, 97504 (541)779-7787	Pasta Piatti 358 E. Main St., Ashland, OR, 97520 (541)488-5493
Porters Dining At The Depot 147 North Front Street, Medford, OR, 97504 (541)857-1910	Sesame Asian Kitchen 21 Winburn Way, Ashland, OR, 97520   (541)482-0119
Rogue Valley Country Club 2660 Hillcrest, Medford, OR, 97504 (541)772-5965	Standing Stone Brewery 101 Oak Street, Ashland, OR, 97520  (541)482-2448
Vinny's Italian Kitchen 970 N Phoenix Rd Ste# 10, Medford, OR, 97504 (541)618-8669	Taroko 62 East Main St, Ashland, OR, 97520 (541)488-7108
Red Lion Hotel 200 North Riverside, Medford, OR, 97501 (541)779-5811	Winchester Inn 35 South 2nd St., Ashland, OR, 97520  (541)488-1113
Thai Bistro 535 Stevens Suite  F, Medford, OR, 97504 (541)772-6200	Hyatt Lake Resort 7900 Hyatt Prairie Road, Ashland, OR, 97520 (541)482-1201
38 Central 38 N. Central, Ste H, Medford, OR, 97501 (541)776-0038	JACKSONVILLE
Café Dejeuner 1108 E. Main St, Medford, OR, 97504 (541)857-1290	Jacksonville Inn 175 E California St, Jacksonville, OR, 97530 (541)899-1900
Pomodori Ristorante 1789 Stewart Ave, Medford, OR, 97501  (541)776-6332	Bella Union 170 W. Cal St, Jacksonville, OR, 97530  (541)899-1770
Rosario's Italian Restaurant 2221 W. Main, Medford, OR, 97501(541)773-2230	Willows Bed And Breakfast 3347 Old Stage Rd, Central Point, OR, 97502 (541)665-3020
Rosso's Trattoria 31 S. Grape St, Medford, OR, 97501 (541)441-6122	UPPER ROGUE AREAS
The Wharf Fresh Seafood Market & Eatery 827 W. Jackson, Medford, OR, 97501(541)951-6000	Prospect Hotel & Dinner House 391 Mill Creek Drive, Prospect, OR, 97536 (541)560-3664
Adam's Ribs And Deli 2901 Doctor Park Drive, Medford, OR, 97504 (541)773-9696	Rogue River Lodge 24904 Hwy. 62, Trail, OR, 97541 (541)878-2555
	Diamond Lake Lodge N. Umpqua Hwy, Diamond Lake, OR, 97731 (541)793-3333
	The Picnic Basket Deli 21873 Hwy 62, Shady Cove, OR, 97539 (541)878-4003
GRANTS PASS
Rosso's Trattoria 225 Se 6th Street, Grants Pass, OR, 97526 (541)476-8708	Galice Resort 11744 Merlin Galice Road, Merlin, OR, 97532 (541)476-3818
Summer Jo's 2315 Upr River Rd Loop, Grants Pass, OR 97526 (541)476-6882	Blondies' Bistro 226 Sw  G  Street, Grants Pass, OR, 97526 (541)479-0420
Taprock Northwest Grill 971 Se 6th Street, Grants Pass, OR, 97526 (541)955-5998	Hannah's Restaurant at Historic Steam Laundry 234 Sw 5th St, Grants Pass, OR, 97526 (541)450-4864
The Vine Restaurant 1610 Allen Creek Road, Grants Pass, OR, 97527 (541)479-8463	Mediterranean Bar & Grill 218 Sw G Street, Grants Pass, OR, 97526 (541)955-0549
Applegate Valley Ranch 13100 N Applegate Rd, Grants Pass, OR, 97527 (541)659-9336	Morrison Lodge 8500 Galice Road, Merlin, OR, 97532 (541)476-3825
Pongsri's Thai Cuisine 323 Ne  E  Street, Grants Pass, OR, 97526 (541)955-1662	Casa Amiga 200 Macdonald Ln, Grants Pass, OR, 97527 (541)956-8602
One-Fifteen Broiler 115 N.W.  D  St, Grants Pass, OR, 97526 (541)474-7115	The Soup Station 595 E Main St, Rogue River, OR, 97537 (541)582-9725
The Twisted Cork 210 Sw 6th St, Grants Pass, OR, 97526 (541)295-3094

Free Shipping - Online Orders!

Enjoy free ground shipping for November

Just in time for the holidays and the gift giving season, Del Rio is offering free ground shipping for all online orders the month of November. 

Have your favorite bottle delivered for free this month or ship a gift bottle for free. Don't forget Wine Club members enjoy 20% off your wine purchase.

Start your holiday shopping today! Click here to enter our online store. 

** Excludes HI & AK**

Wild Mushroom Soup

Here is the soup Jolee created for our Roam the Rogue event!

Paired with Del Rio Pinot Noir
Prep Time: 15 min
Cook Time: 25 min
Servings: 4

Ingredients: 

• 3 tablespoons olive oil
• 1 whole small carrot, finely minced
• 1 whole celery stalk, finely minced
• 1 Tablespoon garlic, crushed and minced
• 1 pound white mushrooms, sliced thin
• 4 ounces, Chardonnay
• 4 ounces, tomato juice
• 4 ounces, chicken broth
• 1 pint heavy whipping cream
• 1 cup Parmesan cheese, freshly grated
• 1 teaspoon cornstarch
• 1/4 cups water
• 1 pinch salt and pepper to taste

Preparation Instructions:
Heat oil, over medium heat, in a large deep pot. Mince the carrot and celery nice and fine, too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down. Add the mushrooms to the pot and allow them to reduce and soften. Pour in chardonnay, and let it cook with the mushrooms for a few minutes. Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil. Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended in with the soup. Add the cornstarch to the 1/4 cup of water, then pour into the soup. Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes. Serve with crostini. 

2011 Pre-Harvest Report

Drink Pink!

In honor of Breast Cancer Awareness Month, Drink Pink at Del Rio Vineyards. Support breast cancer awareness by purchasing Del Rio's Rose Jolee.

We are offering a 6 pack bundle of Rose Jolee for $65.00. For every bundle purchased, Del Rio Vineyards will donate $5.00 to the Susan G. Komen for the Cure project. The promotion will continue throughout the month of October. *No other discounts apply.

Pink (Rose Jolee) Details:
Delightfully pink, with a fragrance of honeysuckle and roses, this delicately sweet wine is the perfect partner for fun! Aromas leap out of the glass in an explosion of peach and tangerine. The flavors of citrus balance well with the aromas and, a slight spritz completes this fun wine.

A Early Muscat Riesling blend, with a splash of Cabernet Franc and Syrah for color.
Retail price: $15.00/bottle

The Breast Cancer Awareness Bundle is available for purchase in the Tasting Room and our online store.

A Winemakers Style

Today, I came across a great letter from our winemaker, Jean-Michel, describing his style of winemaking. Enjoy!


I believe that most of my wines represent my origins, my life experiences, my personality and my belief in winemaking. My family produces Muscadet in the Loire Valley, France. This vibrant wine is always on my mind when making whites. As a result, I like to feel some acidity on most of my blends. It’s helped the wine keep its freshness and lifts up the fruit as well as extends the mouth feel. My style of red wine comes from my experience in Bordeaux and Australia. I strive for fruity reds with a deep color as well as round and rich tannins. I barrel age red and white wines according to the vintage and its potential. In any case, I do not try to overpower the fruit of wines. To achieve the ageing that suit the wine, I select oak from France, Hungary and America. I also used lees ageing, Malolactic fermentation, and different techniques of maceration and yeast strains to create several nuances into the wines.


Ultimately, I want the taster to go back to my wines and find at each new sip another layer of complexity and aromas. A good wine in my opinion arouses curiosity by its originality, respectfulness of the fruit, balance, texture, and must express to its best the vineyard site and the work of the grower.


Hope it helps.


Sincerely
J-Michel