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.

Here are all of our upcoming events….
some here in wine country, some at your house!

July 4, Closed for the holiday
August, Quarterly Club Casa & Club Casa Grande Shipment (We can hold this shipment until October 1 for better shipping weather!)
August 28, Free, Annual Club Casa Member Party with BBQ, The SoulShine Blues Band and wine!
September 30 -  We’ll be pouring wine at the Wine Country Inn  – Club Casa Members enjoy a 15% discount on accommodations here!
October 15 -Red Only, White Only and our “All Mixed Up” Case Club Shipment
November – Quarterly Club Casa & Club Casa Grande Shipment
November 25 – Thanksgiving Day, closed
December 25th through January 1, 2011 – Closed for the holidays.  However, if you are a club member planning a visit, please call for a special appointment.  We’ll be glad to meet you here!

Swing into spring with a fresh pairing of Gumbo & Rosado!
The Silverado Brewing Company’s own “Silverado Gumbo” and Casa Nuestra Winery’s unique dry Rosado are a perfect example! (Oh my!)

Silverado Gumbo recipe is here, in three easy parts:
For the creole seasoning, mix the following and store in an airtight container:
6 T. Chili powder
3 T. Paprika
2 T. Cumin
1 T. Cayenne pepper
2 T. Oregano
The Sauce:
¼ lb. Unsalted Butter
2 T. Olive oil
1 Lg. Green pepper, diced
1 Lg. Yellow onion, diced
3 Lg. Ribs of celery, diced
1 – 14 oz can of diced tomatoes
10 Garlic gloves, minced
5 T. Flour
2 T. Creole seasoning
1 T. Gumbo file
2 T. Tabasco
2 Bay leaves
1 cup Chicken stock
1 cup Silverado Blonde Ale
Salt & pepper to taste

1. In a large sauce pan over medium heat, melt the butter & olive oil
2. When melted and the oil hot, add in the garlic, onion, green pepper and celery. Cook until tender.
3. Sprinkle in the flour, just enough to soak up all the butter & oil in the bottom of the pan, continue to cook until the flour turns into a nice amber color (5 -10 minutes)
4. Add the tomatoes, chicken stock, beer and seasonings. Simmer for 20-30 minutes.
The Fish:
1 lb. Fettucini
½ lb. Hot sausage links
25 ea. PEI mussels
15 ea. Prawns
1 Catfish filet
¼ cup dry white wine.
2 T. Unsalted butter
4 T. Olive oil

1. In a large pot, boil the water for the pasta, with a lot of salt.
2. While that is heating, clean mussels and prawns, cut catfish into bite size pieces and sausage links into half moons.
3. In a very large sauté pan or large pot, heat butter and olive oil. Add sausage and render some of the fat out.
4. Start cooking pasta now, if the water is boiling (Don’t forget to stir often and don’t over cook, only about 10 -12 minutes)
5. Add prawns to the pan with the sausage an let them take on some color.
6. Add white wine and let reduce for 1 minute.
7. Add the rest of the seafood, letting it cook for a couple of minutes then add sauce. Bring to a boil, then turn down to a simmer for 5 or 6 minutes. The shellfish should be open.
8. Drain the pasta and toss it with the sauce and seafood.

Dungeness Crab Cakes
served with Tomatillo Avocado Sauce and Roasted Corn Salad
Recipe courtesy of Chef Bernardo Ayala Silverado Brewing Company

Crab Cakes
1 pound Dungeness Crab Meat
½ cup mayonnaise
¾ cup panko bread crumbs
½ tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp salt
1 tsp dry mustard
1 tsp fresh Italian parsley, chopped
2 oz celery minced
2 oz scallions minced
4 oz red bell peppers, minced

1. Combine all ingredients except the mayonnaise, and the bread crumbs, mix well
2. Add mayonnaise and bread crumbs. Mix well. Mixture should easily hold its shape when formed into balls. Adjust with Mayonnaise and bread crumbs as needed.
3. Form into 2 oz balls.
4. Bread the balls by first rolling into flour, then egg wash, then into panko bread crumbs and form into crab cakes. Place in into a container with sheets of wax paper and light bread crumbs between layers.
5. cover with plastic wrap
Assembly
Pan sear the cakes on medium heat with olive oil for
about 2 minutes on each side, or golden brown Serve
the two cakes on a bed of the tomatillo Sauce. Then
serve a bouquet of field greens with the roasted corn
salsa on top. Garnish with fresh cilantro.
Tomatillo Avocado Sauce
1 avocado
4 tomatillos
½ bunch of cilantro
½ cup of water
Puree all ingredients in a blender. Slowly add the water last, to achieve a thick constancy. Salt and pepper to taste.
Roasted Corn Salsa
3 white corns
½ red onion fine chopped
¼ bunch of cilantro
1 tbs Mcevoy Ranch Olive oil
2 tbs lime juice
Salt and pepper to taste
Small hand full of Organic Field Greens
2 oz red pepper diced
Pan Roasted the white corn and let it cool. Mix all ingredients (except the field greens)
together.

Grilled Pork Chops with Pancetta & Forest Mushrooms in Tinto St. Helena Sauce 
by a very special Club Member, Chef Ryan Hicks – Serves 2

2 pork rib chops, 8-10oz each
Marinade
1/3 cup chopped yellow onion
1/4 cup Tinto St. Helena, or other dry red wine
2 tbsp olive oil, roasted garlic oil is nice too!!
1 tbsp balsamic vinegar
2 tsp fresh chopped oregano, 1tsp dried
2 tsp fresh chopped tarragon, 1tsp dried
1 garlic clove, smashed
Salt
Pepper
 
In a bowl, combine all ingredients and mix well. Put chops in a glass dish or Ziploc bag and pour marinade over. Cover and refrigerate for an hour or so.
 
Sauce (prepare during marinade)
1 tbsp olive oil
3 oz pancetta (bacon is a substitute)
1/3 cup chopped yellow onion
1 leek, white only, thinly sliced
1 cup chopped, seeded tomatoes
1-cup Tinto St. Helena, or other dry red wine
2 cups beef, veal or chicken stock
2 tbsp cold butter
Salt
Pepper
 
In a saucepan, heat oil over medium heat. Add pancetta and sauté for a few minutes until crispy. Add the onion, leek and tomatoes and sauté until the onions are soft. Add 3/4 cup of the wine. Bring to a boil and reduce the liquid by half. Add the stock and cook till you get a sauce like consistency. Add the remaining 1/4 cup of wine and stir well. Remove from heat and stir in cold butter. Add salt and pepper to taste.
 
Mushrooms
1 cup mushrooms, whatever you can get your hands on; variety makes for better tasting and interesting dish.
3-4 tbsp olive oil (if you have grape seed oil, I recommend using it as it has a higher smoke point)
 
In pan heat oil until it’s almost smoking. Put mushrooms in pan and sauté for 4-5 minutes until soft and cooked through. Season with salt and pepper.
**Remove the chops from the marinade and pat dry. Grill, flipping once till internal temperature reaches 130-135 degrees. Let meat rest for 5 minutes before serving.  To plate up, pool sauce on plate and place chop on top. Top with mushrooms. And of course, pair up with a glass of Tinto St. Helena. Cheers!!

Chef Ryan Hicks

Long Meadow Ranch Oak Roasted Filet Mignon with Bale Grist Mill Soft Polenta with Green Peppercorn, Casa Nuestra Cabernet Franc Sauce and Golden Chanterells Bernardo Ayala, Chef Silverado Brewing Company

Beef Recipe

5lbs Center cut tenderloin
Oak fire sear on all sides until brown
Cook it on 400◦ oven for about 20 min. for medium rare

Casa Nuestra Cabernet Franc Sauce
3 cups of thick veal stock
1 cup Cabernet Franc
½ cup cognac or brandy
¼ cup of green peppercorn
1 tbs of shallots

Reduce cognac/brandy and shallots to 2tbs over high heat
Add Cabernet Franc and reduce to half
Add veal stock and reduce to 15 %
Add peppercorn

Golden Chanterells
2lbs Clean chanterells
1tb garlic
1tps grapeseed oil
1oz chicken stock
Salt and pepper to taste
Bale Grist Mill Soft Polenta
8 cups chicken stock (we use rocky range)
2cups Polenta (Fresh Milled from the Bale Mill)
½ Dry Sonoma Jack Cheese
Salt & Pepper to taste

Bring chicken stock to boil
Add polenta and cook for 50 min over low heat, stir often
(a good time to drink the left over Cabernet Franc)
Add the rest of the ingredients

Garnish
Mix 3 oz microgreens with 1tbs of extra virgin olive oil

Grilled Halibut with Chimichurri Sauce & Salad with Chenin Blanc

For the Halibut: take a 6 to 8 ounce fillet and rub with some neutral vegetable oil, season well with salt & pepper. Grill on each side about 4-5 minutes.

For the Chimichurri:

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon minced shallot
3/4 teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
Take everything and pulse it in a food processor or blender until it’s emulsified. Easy! A little goes a long way with this stuff, too, and it’s awesome with grilled beef (we had grilled tri-tip sandwiches the next day with the sauce).

The salad:

1 pint baby heirloom tomatoes, cut in half or quarters if a little big
2 ears fresh sweet corn, cut from the cob
2 ripe avocados, cubed
juice of one lemon
Salt & Pepper to taste

Mix everything in a bowl–the avocados will break down a little with the lemon juice and create its own creamy dressing.

Need to replenish the cellar before the sizzling summer season? Now’s a great time to stock up! Order 12 bottles of Casa Nuestra wines (going to one address) and we’ll send a free, insulated, black three-bottle wine tote. Club Member discounts of 12% off any 12 bottles as well as non-member case discounts of 10% will apply. Check out out Wine List, we have several wines under $22 a bottle! HURRY, this offer good while supplies last!
  Woo Hoo – love the bonus!

We offer our Club Casa Members a “You’ve got a friend in the Valley” Concierge service. Did you know? Give us a call or drop an email and let us know what you need help with. info@casanuestra.com or 866-844-9463

In addition, one of our biggest fans, wine country blogger & VIP Hostess, Alana Gentry, has published a book of VIP PASSES that includes Casa Nuestra & other places that are friendly, fun & great wines. From her guidebook, Alana’s Insider Picks & Tips, Get the Inside Scoop & Save $700 ~ “I spent 2 1/2-years looking for places that satisfied me. I visited each place at least 6 times, staying for hours, watching, learning & listening. This guide is a result of my labor of love.”

The book includes 15 passes (worth at least $40 each) & 38 tips on where to taste, eat, stay & shop in Healdsburg/Dry Creek, Kenwood/Sonoma and Carneros/Napa. It fits into your purse or glove box. Many passes are good for 4 people.

What’s in the Guide?
* Private Tour, Wine Education & Tasting for 4 at Gustafson
* Private Tour & Barrel Room Tasting for 4 at Quivira
* 50% of Any Estate Tour & Tasting at Michel Schlumberger
* Flight tasting for 2 and 10% off Purchases at the Wine Shop in Healdsburg
* Welcome Champagne & Chocolate Strawberries for Guests at Honor Mansion
* Wine & Food Experience for 2 at Vintners Collective in Napa
* Tasting Experience for 4 at Ceja in Napa
* Behind the Scenes Tour & Tasting for 4 at Casa Nuestra
* In-room Amenity & 10% off Spa Treatment for Guests at Napa’s White
House Inn & Spa
* Walkabout with the Winemaker & Tasting for 4 at Loxton Winery
* Wine & Cheese Tasting for 2 at Kunde
* Free Alana’s Seasonal Tapas for Your Entire Party at Vineyards Inn Bar & Grill
* Girl with a Glass Etched Bottle of Rose Ranch Merlot for guests at the
Private Casa Verde Guest House
* Insulated Case Box & 10% off with Vine Rover Tours
* 25% off of etched wine gifts (Celebration Line) from Etched Images in Napa
The Criteria:
Always welcoming & treat everyone like a guest, not a tourist;
Make a variety of wines, at a variety of prices;
Offer a VIP experience, such as wine & cheese tasting or a special tour.

38 Insider Tips are also in the guide. Use them to learn more about wine, know what to wear on a tour, where to eat, where to shop, when you should join the club, how to get your wine home safely…and much more!

Tasting Pass Books are available on our Order page. $49 per book, *Club Casa Member price $40.

* Membership will be authenticated and price adjusted upon ordering.

Read the article in our local paper!

Elvis Presley and Casa Nuestra Winery celebrated their birthdays together this year on Jan 8, 2010. On That day Elvis would have been 75 and Casa Nuestra Winery turned 30. To highlight the birthday celebration, Casa Nuestra Winery had made arrangements with the Cameo theater of St, Helena to present a free showing of Elvis’s 1961 movie, “Wild in the Country,” a movie which was filmed on location in the Napa Valley. Part of the shoot occurred on the back lot at Casa Nuestra near the Napa River, a sequence which survived into the final cut. The Cameo Theater (then called the Roxie) was used to film the dance hall scenes in the flick.
Although Elvis is reported to have passed away in 1977, Elvis sightings continue to occur regularly at the Casa, especially down by the river, at the location which has been renamed “Elvis Rock.” Thirty years ago, Casa Nuestra Winery released its first commercial vintage, 1980 Dry Chenin Blanc, a wine which pairs agreeably with Elvis’s favorite snack, peanut butter and banana sandwiches.
In “Wild In the Country,” Elvis is cast as a youth at risk whose downward spiral into delinquency is arrested by the mature interventions of his court-appointed therapist (played by Hope Lange) and despite the randy attentions of his foster-home “sister,” (played by Hollywood “bad girl,” Tuesday Weld). This is the last movie in which Elvis was cast in a legitimate dramatic role, with a reasonable script (Clifford Odets), and a first rate supporting cast, including, in a minor role, Jason Robards. You won’t want to miss it. Admission was free to attendees that filled the house, a gift to the community from Casa Nuestra Winery.

* A list of the most current accolades -   but of course you already knew these wines were winners!

2007 Cabernet Sauvingon, Napa Valley Estate- Silver Medal from
San Francisco Chronicle’s Int’l Wine Competition

2007 Merlot, Napa Valley Estate- Silver Medal from
San Francisco Chronicle’s Int’l Wine Competition

2007 Cabernet Franc, Napa Valley Estate- Silver Medal from
San Francisco Chronicle’s Int’l Wine Competition

2007 Tinto St. Helena, Napa Valley Estate- Silver Medal from
San Francisco Chronicle’s Int’l Wine Competition & Gold Medal from the 2009 San Francisco International Wine Competition

2007 Meritage, Napa Valley Estate- Silver Medal from
San Francisco Chronicle’s Int’l Wine Competition (not yet released)

2006 Cabernet Franc, Napa Valley Estate- Best of Class & Double Gold!
Jerry Mead’s New World Int’l Wine Competition & Bronze at San Francisco Chronicle’s Int’l Wine Competition

2006 Meritage, Napa Valley Estate - Three-time Medal winner!
Pacific Rim Int’l Wine Competition, San Francisco Chronicle’s 2009 International Wine Competition and Grand Harvest Awards

2007 Tinto Classico, Old Vines, Oakville Estate Napa Valley  – Two-time Medal winner!  Silver Medal from Pacific Rim International Wine Competition and Bronze from the 2009 San Francisco International Wine Competition

2008 Chenin Blanc, Old Vines Napa Valley, St.Helena Estate – Bronze Medal from 2009 San Francisco International Wine Competition -sorry, this wine is already sold out but White Wine Only Club members will receive one bottle in October’s shipment.

2006 Cabernet Sauvignon, Napa Valley Estate  Silver Medal winner!  Pacific Rim International Wine Competition

————————————————————————————————————

*  It is harvest-time for Casa Nuestra’s organic vineyards! 

Check out these photos of what we’ve done so far:

Grapes just in:

2009 Merlot and 2009 Cabernet Franc – both grown organically on our St. Helena Estate. 

Picked earlier this month:

2009 Riesling, Old Vines- this is the vineyard planted in 1966 on the east side of the Silverado Trail
2009 Chenin Blanc, Old Vines – this vineyard is located on the southside of our dirveway and was planted in 1961
2009 Rosado, our dry rose’ being made from our Cabernet Franc grapes located on the north side of the driveway and next to the Trail

We expect to pick the field-blend vineyards (Tinto Classico and Tinto St. Helena) next week.  We’ll let you know!

Woo Hoo!