Blessings and Biscotti and Babbling blogs

With the New Year, we are making it a focus (at the risk of "resolution" being too cliché and overly committed) to spend more time communicating with people that are important to us, in more ways than we have been over the past few years of "pandemic fog." Whether it be our website blog, or more frequent phone calls, texts or emails, we want to check in with the people that mean a lot to all of us here; friends, family, customers, suppliers, business partners, anyone taking the time to read this blog, and each other. 

With a very busy start making sure to get done all our annual reports and paperwork that comes along with owning and running a winery, and the wonderful Winter Wineland event taking over the cellar, I feel like we are just now, halfway through January, starting to free up the time to make it happen. And so, the first baby blog post in years.

At Winter Wineland, we welcomed a few hundred people into the winery, and served five wines; a white, three reds, and a dessert wine. The new 2022 Chardonnay seemed to be a hit even amongst self proclaimed "not white wine drinkers."

After the three of our signature reds (Zero Manipulation, Dry Creek Zin, and Estate Cab), we paired the 2013 Muscat Blanc with homemade almond biscotti Fred and Kathleen had made, using a family recipe as inspiration. One of my most cherised childhood memories of the family is of my great grandma Nikkis homemade cookies that we would always get when visiting. Served either out of a reused tin, or a glass bowl kept next to her sitting chairs, we'd feast on powdered sugar covered, crisp pizzelles, and dense, nutty biscotti. With my parents utilizing a little of the same honeyed, sweet wine in the recipe, they updated it some, but still pays homage to our Italian roots (maiden name of DeDominic, with roots in Sicily).

We posted the recipe on the website alongside the wine in the store, for the last vintage of the Muscat here.