Welcome to the
June Newsletter

	Come and pick up your wine June 13 and 14!
	Wine Club Shipments June 17th
	Recipe for 2007 Villa Vallecito Barbera
	Passport Weekend is around the corner Jun 26-28

In Other News

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy where it has been known from the thirteenth century.

Documents from the cathedral of Casale Monferrato between 1246-1277 detail leasing agreements of vineyard lands planted with "de bonis vitibus barbexinis" or Barbera.

Recent DNA evidence suggest that Barbera may be related to the French-Spanish vine Mourvedre. 

Tomorrow and Sunday is our pick up weekend. We are featuring a casual food and flavor pairing  to go with your wine selection.  

Tasting Room is open from 12-5 7 days a week, so if you can't make it this weekend you can still get your wine later. But it is so fun to come and have some food.

This year we decided to do something different. We are releasing two Barberas from two different vineyards. Originally we were going to blend the two but after tasting them on their own, they stood out as unique individuals that deserved their own labels.

We hope that you will enjoy them as much as we do.

2007 Villa Vallecito Barbera

This Barbera reminds me of a walk through a botanical garden just as the flowers are blooming. A slight cool breeze guides you through the perfumy noce and as you advance, bright aromas emerge and follow into a sweet and tart finish. But be bold, try it with new flavors!

2007 Cooper Ranches Barbera

Imagine walking into a majestic library filled with deep silence, a hint of sunlight peeking through a window, crackling sounds of pages turing, and a distinct "hint of dust" smell. ( which I find so intriguing) Familiar and complex, the aged fruit will bring you back to that stillness and just as you settle in, the earthy minerals show themselves and invite you to explore a hint of coffee with a smooth finish.

Wine Club Shipments will be going out next week on the 16th and 17th so keep an eye out for that Driver! 

Kebabs of Tuna with Wasabi Dipping Sauce (Tuna can be substituted for Tofu for a vegetarian option)

Ingredients
1 1/2 pounds sashimi-grade tuna, deep red in color
16 large shiitake mushrooms, stems removed
2 large sweet red peppers
1 large red Bermuda onion
8 large bamboo skewers, soaked in water
1 1/2 cups Sherry-Soy Marinade (recipe follows)
1 to 2 teaspoons Wasabi paste (depending on how hot you want it)

Directions
Cut the tuna into 24 equal-size cubes. Quarter the mushrooms. Cut the peppers and onion into 1/2-inch squares. Divide the ingredients equally among the 8 skewers, alternating squares of vegetable and tuna. Pour 1 cup of the Sherry-Soy Marinade over the kebabs and marinate, refrigerated, 2 to 3 hours.Dissolve the wasabi in the remaining 1/2 cup marinade to make a spicy dipping sauce to serve at the table with the grilled tuna.On a hot outdoor grill or under a broiler, sear the kebabs 2 to 3 minutes on each side. The tuna should be medium rare--still red in the center--when served with the dipping sauce.

SHERRY-SOY MARINADE
1/2 cup canola, vegetable, or peanut oil
1/2 cup dry (not cooking) sherry
1/4 cup low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons peeled and finely chopped fresh ginger
2 cloves garlic, peeled and finely chopped
1/4 cup coarsely chopped cilantro leaves, tightly packed
3 whole scallions, sliced
3 tablespoons rice wine vinegar (or white vinegar)
1 tablespoon Annatoo (Achiote) paste
2 tablespoons ground cumin

Combine all ingredients in a saucepan and heat to just below the boil. Remove from the heat. Cool. This marinade may be stored in a refrigerator up to 2 weeks. Use to marinate chicken, shrimp, or pork for several hours before grilling. Yield: 1 1/2 cups

Yes, it is june and Passport is around the corner. 

Come and join us in the park on Friday night and for some afternoon festivities on Sat and Sun. Including live music, the most delicious ribs ever, rice pilaf and great, great wine! 

If you don't have your tickets, get them now! 

http://www.calaveraswines.org/

Also check out the videos that are posted.....