| 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 | |
Thursday, November 10, 2011
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:
Thursday, November 3, 2011
Free Shipping - Online Orders!
Enjoy free ground shipping for NovemberJust 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**
Sunday, October 30, 2011
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:
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.
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.
Wednesday, October 5, 2011
Saturday, October 1, 2011
Drink Pink!
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.
Tuesday, September 27, 2011
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
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
Friday, September 16, 2011
Remembering Jerry
Nearly 10 years ago, we opened our tasting room to the public. Soon after that day, a spry 70-year old man soon became our first regular. In those early days, we only had one person full-time during the week. Each time he came by, he would remind us that if we ever needed someone, to keep him in mind. Well, soon after that we took him up on his offer. That special person was Jerry Dynge. He started off by working every Saturday and Sunday. Not long after, we talked him into going from two days a week to five: Monday through Friday. During those early years here at Del Rio, Jerry did everything from grape samples to inventory and sales of wine to art festivals. He was our man. As we grew, we hired more and more ladies to help out. He loved them all very much. Jerry was always willing to do anything that needed to be done and helped us move forward. Working alongside Jerry was easy, he tended to the customer with great diligence and we were his back-up. The tasting room ladies enjoyed reminding Jerry frequently of their favorite pet peeve…daily customers would come in the tasting room, look around, and then ask for Jerry. When it was shared with the customer that Jerry had a day off, the look of disappointment in the customer’s eyes could not be overlooked. This was a true testament of his strong character as the most thoughtful and caring person. Jerry always went out of his way to make each person he met feel special. His love of art and nature was expressed through his work and his compassion for others was felt in the warm touch. He was a very special person to us all and will be greatly missed.
--- Jolee & Rob Wallace
A Prayer for the World
Let the rain come and wash away
the ancient grudges, the bitter hatreds
held and nurtured over generations.
Let the rain wash away the memory
of the hurt, the neglect.
Then let the sun come out and
fill the sky with rainbows.
Let the warmth of the sun heal us
wherever we are broken.
Let it burn away the fog so that
we can see each other clearly.
So that we can see beyond labels,
beyond accents, gender or skin color.
Let the warmth and brightness
of the sun melt our selfishness.
So that we can share the joys and
feel the sorrows of our neighbors.
And let the light of the sun
be so strong that we will see all
people as our neighbors.
Let the earth, nourished by rain,
bring forth flowers
to surround us with beauty.
And let the mountains teach our hearts
to reach upward to heaven.
Amen.
Amen.
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