Whether I’m in need of picnic supplies, a quick bite to eat, or an emergency cupcake, I can usually find what I need at the Oxbow Public Market.   I’ll use just about any excuse I can to stop in and peruse the Market and this pairing was just what I’d been looking for to get me through the doors again.  I found most everything I needed for this Cioppino recipe at the Kanaloa Seafood Market, Whole Spice and Oxbow Produce & Grocery.

Cioppino is a dish that was developed by Italian fishermen who had settled in the North Beach district of San Francisco in the late 1800’s. It was originally produced as a collaborative dish on the docks as the fishermen would contribute a portion of their catch from the day; usually crab, clams, shrimp, scallops, squid, muscles and fish. While this dish was inspired by the soups specific to these fisherman’s countries of origin, Cioppino is wholly San Franciscan and pairs excellently with our 2009 Old Vine Charbono.

To make it more authentic, don’t shell the shrimp and allow a little extra time for them to cook. Pasta cooking water helps lightly thicken the broth, but plain water will do. This recipe calls for Harissa, which is a North African spice mix or paste. You can find the paste ready made in specialty food stores, purchase the blended spice dry or make your own from scratch.

 Cioppino

• 8 garlic cloves—3 lightly crushed and 5 minced
• 3/4 cup extra-virgin olive oil
• Two 35-ounce cans whole Italian peeled tomatoes, coarsely chopped, with their liquid
• Salt and freshly ground pepper
• 1 large onion, finely chopped
• 2 scallions, white and tender green, thinly sliced
• 1 tablespoon finely chopped fresh marjoram
• 2 bay leaves
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 4 anchovy fillets, coarsely chopped
• 3 tablespoons harissa
• 1 1/2 cups dry white wine
• 2 cups water, preferably pasta cooking water
• 1 1/2 pounds firm-fleshed white fish fillets, such as rockfish, halibut, scrod or tilefish
• 10 stone crab claws, cracked, or 3 live Dungeness crabs, cleaned and quartered
• 1 1/4 pounds small mussels, scrubbed and debearded
• 1 pound cleaned small squid, bodies cut into 1/2-inch rings, tentacles halved, or baby octopus
• 1/2 pound medium shrimp, shelled and deveined
• Crusty bread, for serving

In a large nonreactive pot, sauté the crushed garlic in 1/4 cup of the oil over moderately high heat until golden, about 4 minutes. Add the tomatoes and their liquid and bring to a boil. Season with salt and pepper, reduce the heat to moderate and cook, stirring, until reduced to 5 cups, about 30 minutes. Mash in the sautéed garlic. Transfer the tomato sauce to a large bowl and wipe out the pot.

Return the pot to high heat and add the remaining 1/2 cup of olive oil. Add the onion, scallions, marjoram and bay leaves and cook, stirring, until softened, about 4 minutes. Add the parsley, anchovies, harissa and minced garlic and cook, stirring, until the anchovies break apart and the garlic is just turning golden, about 2 minutes.

Add the wine and cook over high heat until reduced by half, about 5 minutes. Add the pasta water and tomato sauce and bring to a boil. Add the fish, crab, mussels, squid and the shrimp, cover and cook until the seafood is cooked through and the mussels have opened, about 4 minutes. Discard the bay leaves and any unopened mussels. Season with slat and pepper and serve with the bread.

~Dining on Francisco Boulevard ~

~ Fine dining, Farm style! ~

More Photos available on our Facebook page

 It’s our favorite time of year again!  The weather is welcoming, the vineyard is in such a vigorous state of growth you can almost watch the grapes develop on the vine and our much-anticipated, annual winemaker dinner is just around the corner.  This year we’ve decided to honor our roots and host the dinner in the place where it all begins, the vineyard.

Join winemaker Allen Price, The Happy Farmer – Gene Kirkham, and the rest of the Casa Nuestra family for a winery version of a Farm to Table dinner at “Vine to Wine” a one-of-a-kind dining experience hosted at Casa Nuestra.

The evening will begin with a wine reception on our patio, to be followed by an al fresco dinner at an expansive table situated amidst the vines.  Taylor Brown will provide blues/folk music throughout the night as you acquaint yourself with the family that has farmed the land producing Casa Nuestra’s delicious wines for over 30 years.  Let yourself be romanced by the peacefulness of the vineyard, share a bite under the sun, amidst our ripening vines and end the night with the sweet serenade of a guitar next to a crackling fire under the stars.

Good wine, food and music only get better when they are enjoyed outdoors and with friends.   Come join us for this special event and help us to honor the people whose love of the vines and appreciation of good, hard work, have enabled us to produce premium estate wines for over three decades. 

{Ticket & Event Information}

The event will be held on June 11th at the Casa

Tickets will be on sale starting May 13th and will continue through the 1st of June.

Member tickets will be priced at $100, non-Member tickets will be priced at $125.

Tickets may be purchased online, through eventbright.

If you have questions or concerns, or would like more information regarding Wine Club Membership, please contact autumn@casanuestra.com

We hope to see you there!

During the summer we enjoy taking weekend trips to our cottage in Bodega Bay; the drive from the Casa to the coast is not a long one, but with the beautiful rolling hills along the way we often wish it was longer.  When we feel particularly adventurous we’ll jump in the car and head off along Hwy. 1 to explore the neighboring towns and beaches.  On one of our first coastal expeditions, we discovered Hog Island Oysters, a local gem in the town of Marshall, on neighboring Tomales Bay. Since our initial visit, Hog Island Oysters has grown in popularity and one can now enjoy them across the United States. For us Hog Island Oyster Co. has become a favorite, if not essential, stop during our summer trips.  Now we eagerly await a weekend where, weather permitting, we can spend the day lying in the sand, reading, running up and down the shore flying kites and of course eating oysters, drenched in our favorite Mignonette, Hog Islands signature “Hog Wash”.  Pair this with a glass of our crisp and refreshing 2010 Verdelho and you’ve the makings of a great day. Enjoy!

Hog Wash Mignonette
1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime

With the emergence of spring and the sunny weather we’ve been enjoying these last few days, we can’t stop thinking about all the lazy Sundays and Summer barbecues that lie ahead of us. To help you gear up for the season, we thought we would share with you one of our favorite recipes to pair with our Cabernet Franc. Hopefully it will successfully season your grill and ready it for a summer full of outdoor feasts!

Beef Ribs with Cabernet Franc Sauce

Ingredients

• 2 Grass-fed beef rib racks, about 5 pounds
• Sea Salt & Fresh ground pepper,  to taste

Rub

• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 1/4 – 1/2 teaspoon cayenne
• 1 teaspoon granulated garlic
• 1 teaspoon light brown sugar
• 1 teaspoon sea salt
• 1 teaspoon fresh ground pepper

Sauce

• 1-1/2 cups Organic barbecue sauce
• 1 tablespoon molassas (optional)
• 1 cup Casa Nuestra 2008 Cabernet Franc

Directions

1. In a small bowl combine the rub ingredients.
2. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
3. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
4. Brush the cooking grates clean. Sear the ribs over direct medium heat, with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
5. In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.
6. Grill the ribs over indirect medium heat, with the lid closed, until very tender, 1-1/2 to 2 hours, turning once.
7. Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.

Makes 4 servings

In addition to our Cabernet Franc; Grilled asparagus, Garlic & rosemary roasted fingerling potatoes and good friends all pair quite nicely with this recipe. Enjoy!

Premiere Packaging

The Oakville Farmhouse vineyard was originally planted by the Delazer family in the early 1920s. The two acre block is representative of Napa Valley vineyards of that era and is planted to nine different red wine grapes. The vines are planted on phylloxera-resistant St. George rootstock, are head-trained, and are not irrigated. The vineyard is situated in the Oakville bench, at the base of the western foothills, and has Bale loam soils. The soil is well-drained and alluvial, giving it sufficient water-holding capacity for dry-farming. While the vines were likely irrigated for a few years at initial planting, the vines have seen no artificial irrigation for over 90 years.

Our mother, Ellis Kirkham, fell in love with the Oakville countryside and purchased the vineyard in 1955, intending to use it as a summer refuge from foggy San Francisco. At the time Oakville vineyards were a rarity. The district was dotted with prune trees and cow pastures. Over the years expensive vineyards were developed and, with the exception of the 1945 Sauvignon Blanc vines in the neighboring To Kalon I-Block, all of the historic vineyards in the

Allen & Autumn - Representing Casa Nuestra at the Premiere Napa Valley event hosted by Appellation St. Helena, at Charles Krug.

district were replanted to Cabernet Sauvignon. Today Ellis’ Oakville Farmhouse vineyard is a relic – the last remaining historic planting in Oakville and the only opportunity to taste the original Napa Valley.

In 1992, we used cuttings to plant a similar block in our St Helena vineyard. At the time, DNA testing was not yet available and most of the Farmhouse vines were unidentified. With the original planting nearing it’s 100^th year, we felt the need to preserve this historic representation of old Napa.

Our 2011 Premiere lot was created in honor of our mother’s 100^th Birthday and marks the first time we have made a blend from these two historic vineyards. We would like to thank and congratulate CalWine of Napa, for their winning bid on Lot #39.

Napa Valley Vintners – Press Release

“The Napa Valley Vintners’ (NVV) annual wine futures auction to the trade held February 26 in the Napa Valley, broke records finishing at nearly $2.4 million in sales. At 1,000-strong, the crowd of vintners along with retailers, restaurateurs, distributors, brokers and media from across the country and around the world, assembled at The Culinary Institute of America at Greystone in St Helena topped last year’s take by more than 23% during the three-hour live auction.” – Napa Valley Vintners

Visit Premiere Napa Valley for more details

These wines are moving quickly. If you were looking for a head’s up so you don’t miss them, here it is!

07 Two Goats Red, A Napa Valley Red Wine!
08 Rosado, our Dry Rose from Cabernet Franc
*06 Cabernet Franc, St. Helena Estate
*07 Cabernet Franc, St. Helena Estate
08 Charbono, Old Vines, Napa Valley
07 Merlot, St. Helena Estate

* Call us directly as supplies are so low, it is no longer available online – 866-844-9463.

Truly a California native, Symphony is a grape varietal created and recorded at UC Davis in 1948. It is a cross of Grenache Gris and Muscat of Alexandria.
This white wine is bursting with an exotic floral bouquet and offers a clean mouth-feel with a lush, fruity finish… it’s hard not to like. It is wonderful on its own and pairs well with such tasty items as smoked guda and apples or hot Asian foods. A friend made 60 (more!) cases for us…. you’re not going to want to miss-out on this summer wine!

Just $20 a bottle or $240 a case (discounts apply!) Order yours today.

and the winners are….

07 Meritage, St. Helena Estate: GOLD

07 Tinto, St. Helena Estate:  SILVER

07 Cabernet Franc, St. Helena Estate: SILVER

09 Rosado, a Dry Rose of Cabernet Franc, St. Helena Estate: SILVER

Tasters Guild International, a Wine and Food Appreciation Society based in Grand Rapids, Michigan with administrative offices in Washington D.C., has announced the results of its Twenty-Third Annual International Wine Judging held at the Secchia Institute for Culinary Education in Grand Rapids.

Thirty experienced judges from around the country completed over 2,200 evaluations of wine  from 10 countries and 32 states/provinces on April 28-May 1. The judging panels were comprised of a carefully selected mix of retailers, winemakers, wine writers, restaurateurs and experienced consumers. As part of the total wine evaluation process, nearly 40% of the wines entered were randomly chosen for reevaluation to verify the accuracy and fairness of medal consideration.

 
August’s Quarterly Club Casa Shipments  
Share the love, share the wine this month! Why not send this yummy three pack to a friend or loved one? (and you deserve one too!)

PLEASE NOTE:  This shipment will be processed in August, however it may not get shipped to you until the weather is more suitable.  Actual shipping could be delayed as late as October 1st.

August’s shipment includes:
Three pack total just: $76.80, reflects 20% discount (add applicable taxes and shipping)
One bottle 2009 Riesling, Old Vines, St. Helena Estate, Napa Valley $24
One bottle 2007 Cabernet Franc, St. Helena Estate, Napa Valley $40
One bottle 2008 Charbono, Old Vines Calistoga, Napa Valley $32

Club Casa Members: Why not upgrade to Grande for just this one shipment?
Club Casa Grande members will receive TWO EACH of the above three bottles and save a bit on shipping.
Casa Grande members are entitled to double allocations on wines with very limited productions

Bi-Annual Club Shipments scheduled for October:

 “All Mixed Up” Case Club members will receive:

1 bottle 2005 Tinto St. Helena, Napa Valley Estate (from the library!) $40
1 bottle 2004 Petite Sirah, (from the library!) $39
1 bottle 2008 Charbono, Old Vines, Napa Valley $33
1 bottle 2008 Cabernet Franc, Napa Valley Estate $38
1 bottle 2008 Cabernet Sauvignon, Napa Valley Estate $55
1 bottle 2009 Carignane, Old Vines, Contra Costa County, $32
1 bottle 2009 Chenin Blanc, Old Vines, Napa Valley Estate $24
1 bottle 2009 Late Harvest French Colombard, Old Vines Oakville Estate Napa Valley $20
2 bottles 2009 Rosado, A Dry Rose, St. Helena Estate $23 each
2 bottles 2009 Riesling, Old Vines, Napa Valley Estate $24 each

 MIXED 12 Pack Total: $300.00, reflects 20% discount (add applicable taxes and shipping)

Red Wine Only Club Members will receive one bottle each:

1 bottle 2005 Tinto St. Helena, Napa Valley Estate (from the library!) $40
1 bottle 2004 Petite Sirah, (from the library!) $39
1 bottle 2008 Charbono, Old Vines, Napa Valley $33
1 bottle 2008 Cabernet Franc, Napa Valley Estate $38
1 bottle 2008 Cabernet Sauvignon, Napa Valley Estate $55
1 bottle 2009 Carignane, Old Vines, Contra Costa County, $32

Six Pack Total: $189.60, reflects 20% discount (add applicable taxes and shipping)

White Only and Yes, One Rose! Club Members will receive:

1 bottle 2009 Chenin Blanc, Old Vines, Napa Valley Estate $24
1 bottle 2009 Late Harvest French Colombard, Old Vines Oakville Estate Napa Valley $20
2 bottles 2009 Rosado, A Dry Rose, St. Helena Estate $23 each
2 bottles 2009 Riesling, Old Vines, Napa Valley Estate $24 each

Six Pack Total: $110.40, reflects 20% discount (add applicable taxes and shipping)

We are currently accepting new members in all four clubs: Quarterly Club Casa, Red Wine Only, White Wine Only or the All Mixed Bi-Annual Case Clubs.  Join today, as memberships are usually limited!
Our wine clubs are free to join & worth every penny.  They are also non-committal as you may cancel at any time.