Amador County’s Behind the Cellar Door Winter Cellar-bration!
Amador County’s popular Behind the Cellar Door event is scheduled for February 10th and 11th from 10 to 4.
Behind the Cellar Door is a two day event, featuring tastings of new and limited release wines from the 28 member wineries of the Amador Vintner’s Association. This event includes gourmet foods, and winery demonstrations aimed at increasing knowledge and appreciation of Amador county wine.
Tickets for both days are $50 each, while one day only tickets are $35 each. There is also a designated driver ticket for $25. For tickets, call 1-888-655-8614.
Participating Wineries
Amador Cellars Seminar: SMS Straw Bale Construction – A discussion of winery and residential applications presented by Gary Black and Cullen Burda of Integrated Structures Inc, Berkeley California. Seminar Time: 10:30 a.m. and 2:30 p.m. daily Seminar: Pruning. Grapevine pruning clinic with vineyard manager Larry Long Seminar Time: 10:00 a.m. daily Barrel Tasting: 2005 Syrah and 2005 Barbera Food: Pasta E Fagioli Soup and bread sticks
Amador Foothill Winery Seminar: “A Barrel of Fun and Information” – Learn about the differences between French and American oak, from the forest to the barrel. Taste how the age or type of wood affects Zinfandel from our 2006 harvest. Seminar Time: 11:00 a.m., 1:00 p.m. and 3:00 p.m. daily Barrel Tasting: 2006 Clockspring Zinfandel and 2006 Ferrero Zinfandel Food: Thai Gingered Chicken
Avio Vineyards Seminar: “How to Prune for 12,752 Glasses of Wine” – Get out into the vineyard and learn how to transform bare vines into lush, living vessels yielding 12,752 glasses of wine! Get hands-on experience while tasting the fruits of your labor, and take the clippings home with you. Seminar Times: 11:30 a.m. and 2:30 p.m. daily Barrel Tasting: 2006 Zinfandel and Sangiovese Food: Meatball Soup, Zinfandel Brownies, Bruschetta & Caponata
Bray Vineyards Seminar: Olive Oil Tasting Seminar Times: Ongoing Barrel Tasting: 2006 Tempranillo and 2006 Petite Sirah Music: Steve Waranietz
Convergence Vineyards Seminar: Barrel Tasting. Join the owners of Convergence Vineyards for a premium group barrel tasting and discussion of the 2006 growing season. Barrel samples of limited futures offerings will be included. Groups limited to 20. Seminar Time: 10:30 a.m. and 1:30 p.m. Food: Seasonal pastas from around the world, including Jamie’s “Killer” Garlic Bread. Music: Play your favorites on our old fashioned Juke Box
Cooper Vineyards Seminar: “The Importance of Oak”. Representatives from Barrel Associates will present this informative seminar where you will learn the importance of oak in the winemaking process. Seminar Time: 11:00 a.m. and 2:00 p.m. daily. Food: Enjoy the long awaited release of estate bottled Barbera and Alicante Bouschet while reasting on authentic Italian gnocchi.
Deaver Vineyards Seminar: “The Ends and Outs of Ports”. An overview of the winemaking process as it applies to the making of Deaver’s wonderful assortment of ports with well-known wine educator Ken Young. Seminar Times: 10:00 a.m., 11:00 a.m. and noon daily Barrel Tasting: 2006 vintage wines Food: Chocolate, Chocolate, Chocolate Music: Enjoy the jazzy rock sounds of Symposium.
Dillian Wines Join the Dillians to sample new releases, including 2005 “Hangtree” Zinfandel, Barbera, Syrah, Primitivo and the new red Rhone blend “Sorella”. Barrel Tasting: 2006 Syrah and 2006 Barbera. Food: Delicious handmade raviolis from Vinciguerra Ravioli Company.
Dobra Zemlja Barrel Samples: 2005 Syrah and 2006 Barbera Food: Mike’s homemade polenta served with grilled smoked sausages and plenty of other homemade goodies in the traditional Dobra style. Music: Bring your dancing shoes and enjoy live music daily from noon to 4:00 p.m.
Domaine de la Terre Rouge Seminar: Explore the exotic nuances of Rousanne and Viognier with Terre Rouge winemaker, Bill Easton. This sit-down seminar will showcase the Sierra Foothill terrior with examples from the Terre Rouge cellar. For comparison, we will also taste wines from the Rhone Valley in France. Chef Jane O’Riordan will present food pairing ideas along with a special amuse bouche. Seminar limited to 50 participants. Seminar Times: 11:00 a.m. daily Barrel Samples: Visit the Library Room for samples from the 2004 vintage. Food: Tapas Bar prepared by Chef Jane O’Riordan.
Drytown Cellars Seminar: “Bottle Your Own” – Follow your bottle down the bottling line and learn why the new state of the art screw-cap closure is our choice. Take home a complimentary bottle of Drytown Water. Seminar Times: 11:00 a.m., 1:00 p.m. and 3:00 p.m. daily Barrel Tasting: 2006 Amador Primitivo, 2006 Shenandoah Valley Zinfandel, 2006 Amador Syrah Food: Delectable Italian fare to complement our barrel reds, including Penne with tomatoes, mint and sage, Italian Tri-Tip and Roasted seasonal vegetables.
Karly Wines Seminar: “Cal-Ital Experimentation” – Join Garth Cobb for an entertaining and informative seminar about Karly’s Cal-Ital varietals: Barbera, Primitivo and Sangiovese. The discussion will compare and contrast the Italian and the California growing seasons, soil, flavor, ripeness and alcohol index. Seminar Times: Noon and 2:00 p.m. daily Barrel Tasting: Barrel taste a selection from the 2006 harvest. Food: To keep you toasty, Karly will be offering Hearty Fare to warm the cockles of your soul.
Karmere Winery Seminar: Stages of Wine Production – from vineyard analysis, crush, pressing, fermentation, and yeast choices to different types of barreling and racking. Seminar Times: 10:30 a.m. and 1:00 p.m. daily Barrel Tasting: 2006 Barbera, Primabera, Syrah and Zinfandel Food: Tortilla Soup and Artisan Cheeses
Kelson Creek Winery Barrel Tasting: 2006 White Wines Food: Potato Soup by Beth Sogaard
Montevina Seminar: “Blushing Beauties” Rosés Make Their Mark After years in the wilderness, Rosé wines have become the darlings of American fine wine makers and consumers. Join wine guru Stan Hock for a seminar on how these eye-catching, mouthwatering wines are made, followed by a tasting of Amador’s finest blushing beauties. Seminar Time: 11:00 a.m.daily Seminar: “Be a Wine-Cheese Whiz” Taste our favorite fermented food and drink and discuss how they are made and why they are so darn good together. Seminar Time: 1:00 p.m. daily Seminar: “Wood tasting” Taste the same wine aged in oak barrels from different regions, coopers, and years, as well as wine aged using barrel alternatives. Seminar Time: 3:00 p.m. daily Barrel Tasting: Selections from the 2006 vintage Food: Braised shortribs with chocolate rosemary sauce, sour cream mashed potatoes and veggies.
Nine Gables Vineyard and Winery Seminar: Weather permitting, a walking tour of the vineyard and winery discussing the growing and processing techniques involved in making good wine. Seminar Times: 10:30 a.m. Saturday only Barrel Tasting: 2005 Old Vine Mission Claret and 2005 Estate Syrah Food: Hearty Minestrone Soup with Sourdough bread, meatballs in wine sauce and many other finger foods.
Nua Dair Vineyards Seminar: Vertical tasting of Amador Barbera Seminar Times: Ongoing Food: Hors d’oeuvre and Chocolate Fountain
Serenidad Winery Visit Serenidad and enjoy a tour of the winery estate aboard a Percheron Horse drawn wagon. Food: Paella
Shenandoah Vineyards Seminar: “Goat Cheese 101” Taste and learn about goat cheese production with local artisan cheese maker Caroline Hoel. Seminar Times: 10:00 a.m. daily Barrel Tasting: 2005 Paul’s Vineyard Zinfandel and 2006 ReZerve Barbera Food: Gourmet Pizzas
Sobon Estate Seminar: To be announced Seminar Times: 10:00 a.m. daily Barrel Tasting: 2006 Fiddletown Zinfandel and 2005 Carignane Food: Paul’s Famous Polenta and Olive Oil Tasting
Stonehouse Vineyard and Winery: To be announced
Story Winery Seminar: Walking tour of Historic Story Vineyards. Join Assistant Winemaker Kenny Stetson for a walk through the vines to learn what terms like ‘old vines’, ‘dry farmed’ and ‘canopy management’ mean. (Boots and umbrellas may be needed). Seminar Times: 10:30 a.m. and 1:30 p.m. daily Barrel Tasting: 2006 Zinfandels Food: Hot umani hors d’oeuvres including spinach goat cheese flatbread, silk chocolate truffles, egg frittata, blue cheese puffs and more. Music: Classical flute duets
TKC Vineyards Seminar: Vertical tasting of older vintages of Zinfandel and Cabernet Sauvignon with winemaker Harold Nuffer. Seminar Times: 3:00 p.m.daily Barrel Tasting: 2006 Vintage wines Food: Italian appetizers to pair with our premium red wines and famous Zinfandel Brownies.
Vino Noceto Seminar: “Are you Nutz” – Sangiovese has proven very challenging for New World and Down Under winemakers. While sampling over 15 vintages of Vino Noceto Sangiovese plus a Tuscan interloper, Jim will lead a discussion of the current state of New World and Italian Sangiovese. We will assess the impact of this on Vino Noceto and consider, with 20-20 hindsight, the wisdom of pursuing this elusive varietal. Seminar Times: 11:00 a.m. both days Seminar: “Sunday Grappa School” – Learn all about Grappa production Seminar Times: Ongoing Sunday only. Barrel Tasting: Selections from the 2006 vintage and the introduction of ten new limited-production 2004 wines, including seven new Sangiovese, two Zinfandels and Linsteadt Barbera. (Purchases of some wines by non-club members may be restricted due to limited supplies.) Food: Chicken and Sausage Gumbo (and Black Bean Chili for those preferring vegetarian), Crostini and Tapenade. Desserts: Grappa, Coffee and Desserts
Wilderotter Winery Food: Sample the delicious breads and cheeses from Andrea’s Bakery along with hot Minestrone Soup.
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