Winter in the Vineyard: March - Vineyard Pruning

This month, rather than just writing about what's happening in the vineyard, I put together a video that explains the pruning process. Enjoy!

Winter in the Vineyard - February

There's more to a wine estate, than grapes. This month, the Master Gardners held a class here to teach trainees how to prune fruit trees. Avio has over 100 fruit trees around the estate, all needing to be pruned. During the growing season, we enjoy the fresh fruit; but we can only eat a small percentage of the crop. So, most of the fruit is donated to the wildlife rescue foundation. The rest is given to our (lucky) guests in the tasting room. We have apples, peaches, plums, cherries, nectarines, kiwi, lemon, lime, grapefruit and persimmons. In addition to the fruit trees, its also time to prune the flowering plants like crepe myrtles. We are proud to be able to offer this opportunity to such a worthwhile organization as the Master Gardeners.

Once the fruit trees are done we start on the grapes. As mentioned in January, we are experiencing an el Nina winter which means we are still in for a lot of rain and cold weather - and possibly a late frost. We have to balance a few things when timing the pruning. If we prune too early, and it rains on an open cut (a wound to the plant), disease can enter the plant through the open wound. Also, if we get a frost, and the buds of the plant are young, we can lose the crop - so, timing is everything.

Avio has the benefit of having good cold-air drainage. To put it in layman's terms, on still nights, with clear skies, there is a temperature inversion in which all the cold air sinks to the ground. In a valley all the cold air will "pool" or collect. At Avio, we are on a ridge that allows the cold air to drain down into the valley. It will take 5 weeks for us to complete the pruning leaving the lowest (coldest) areas last to be pruned last. We have started on the zinfandel, and will then move on to the Sangiovese. Both these vineyards are near the top of the property.


For more about pruning grape vines, you might enjoy this information from U.C. Davis

Winter in the Vineyard: January

January marks the start of a winery's operational cycle. The facilities are spotless, the harvest equipment has been stored away, and the wine has been put to bed to happily ferment. In the vineyard, the vines are blissfully dormant. Cool foggy days alternate with periods of wintery sunshine. You'd think those of us who work in the vineyard would be sleeping peacefully just like the vines - but you'd be wrong!

There's no quiet time between the end of harvest and the new growing season. January is our rejuvenation month. This is the time of year that we're doing our best to repair, rebuild and replenish the vineyard infrastructure. During the growing season, its difficult to find things like breaks in the irrigation system, broken trellises, etc. The lush vines hide many of these problems. While the vines are bare, we have the best opportunity to get in and make repairs. There are downsides to vineyard work in January. The days are short, and the ground is often too wet to bring in heavy equipment. Since we're expecting a La Nina winter - colder and wetter than normal - we may be racing the clock to get everything done, this year. Of course, I do get a bit of help from Squirt:-)

The other task we focus on in January, is bottling. During harvest and then the holiday season, there's really no time to make much progress in this arena. We plan to hit it hard in January. Over the course of the next few months, you'll see several new vintages appearing, and maybe a surprise or two. You'll just have to stay tuned to find out what we've got planned!

Avio Hot Mulled Wine Recipe

6 whole allspice berries

1 tablespoon whole black peppercorns

2 whole star anise

3 cinnamon sticks

1 (1-inch) piece fresh ginger, sliced

3 large strips orange zest

3 large strips lemon zest

6-inch sprig of Lavender

2 (750-ml) bottles any Avio red wine (we like Sangiovese)

3/4 cup honey

In the basket of a commercial coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot. This ia a little spicy so less pepper corns to taste, or add honey to taste.

If you don't have a percolator, use a large saucepan or dutch oven. Wrap the first 8 ingredients in cheescloth and drop into the wine and honey mixture. Bring to a boil, then reduce heat to low and cook for 2 hours. You could even try this in a slow cooker!

Wine and Community - Part 1

In these very challenging economic times, many in our community are wondering how they can make Christmas special for their children.  I believe that we have a responsibility to share our good fortune with those who need a hand.  Personally and professionally I have made a point of reaching out to The Amador Interfaith Food Bank to share some of what I have with others.  Our customers have joined us in this endeavor by participating in a food drive at the winery.  

With Christmas fast approaching, the news outlets are reminding us daily that we need to think beyond our front doors.  There are countless agencies in every community who are falling far short of their goals, this year.  I’d like to encourage our Wine Community to rise to this challenge.  Whether it’s a toy donation to Toys for Tots, a food or monetary donation to your local food bank, a warm coat you’re no longer using, or a day of service at a shelter in your community; someone will have a merrier Christmas if you reach out.  There are so many organizations out there doing good works; something is bound to resonate with you.  Please join me in sharing the joy the Wine Community can bring to others.  When you’ve done so, please share your experience by making a comment on this Blog.  Let’s show the world that we can make a difference!

Avio Apple Stuffing Recipe

Wine Pairings: Avio ’07 Estate Aglianico,’07 Estate Sangiovese or ’08 Rose

Inspired by the delicious apples grown on the Avio Estate

There are many brands of stuffing mix.  This recipe is based on one 6-oz. bag.  Other ingredients can be increased or decreased based on your personal tastes.

Ingredients:

1 6 oz bag - stuffing mix

2 – Mild Italian uncooked sausages

½ cup – chopped macadamia nuts

1 – medium onion, finely diced

3 stalks – celery, finely diced

1 – carrot, finely diced

2T Olive Oil (for sautéing vegetables) 

1 cup – apple, peeled, cored & diced

½ cup – dried cranberries

Chicken broth or stock - use 1/4 cup less than your recipe suggests

1/4 cup - apple juice

For Casserole style Stuffing: Pre-heat oven to 350° F. 

If you’re stuffing a turkey, use your roasting recipe instructions for oven temperature.

Remove casing from sausages, and cook until brown, crumbling the sausage into very small pieces, as you cook it.  Set aside.

Dice onion, celery and carrot.  In a sauté pan, heat 2 T. of olive oil.  Add onion, celery and carrot, and cook just until tender.  Do not brown.  Set aside.

In a large bowl, combine stuffing mix, macadamia nuts, butter, sausage, vegetables and stock & juice.  Don’t add all the liquid at once.  If you’re putting this stuffing into a turkey to cook, you’ll want it less moist.  If you’re baking it as a casserole outside the bird, you’ll want it moister.  Pick your purpose, and add the liquids to suit.  The remainder of this recipe applies to casserole baking.

Transfer the stuffing into a glass baking dish.  Cover and bake for 30 minutes. For a crispy crust on the top, remove the lid for the last 10 minutes.

Zinfandel Granita Recipe

This refreshing concoction is a perfect dessert on a hot summer night. It also works nicely as a palette cleanser between courses.  While the preparation time appears lengthy, it actually requires very little attention.  It can be made several days ahead and stored in a covered container in your freezer.  Your guests will be delighted when you serve this!  If you’re looking for a more casual presentation, try making this recipe with Avio Rose.

Ingredients

1-1/3 cup water

1-cup sugar

2 lemons

1 750-ml bottle of Avio Zinfandel

Directions

Combine water and sugar and bring to a boil.  Stir until sugar is completely dissolved – about 3 minutes.  Remove from heat and place in the refrigerator until chilled – about 1 hour.

Using a the finest grater you have (or a zester), remove the dark yellow skin from both lemons.  Do not grate too deeply, as the lighter colored skin is bitter tasting.   Juice the lemons, making sure to remove the seeds.

Combine the sugar water mixture with the wine, lemon juice and lemon zest.  Pour into a 9”x12”x2” baking pan.  Place the mixture in the freezer and chill for 30 minutes.  Remove it from the freezer, and scrape the edges of the pan.  Stir briefly to break up any large pieces and incorporate any liquid.  Put back in the freezer for 1 hour.  Repeat this process for at least 3 hours.

Before serving, fluff with a fork to break up the remaining large pieces.  Serve in dessert bowls or try a wine or martini glass.  Garnish with fresh berries, a mint leaf or a sprinkle of cinnamon.

This dessert contains alcohol and is not appropriate to serve to minors.