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Trinitas Cellars Blog
Welcome to the Trinitas Cellars Blog! We hope you join us for frequent updates on our vineyards, production, tasting room and wine education.
Somehow I just am out of the loop! Apparently you can book your reservations for the Trinitas Library on our website at: /Visit-Us/The-Trinitas-Library
Hope to see you at the Trinitas Library on Wednesday 2.19.2014 when we officially open!
Zinfandel. A grape of many styles, intriguing history and tons of versatility. I chose the El Dorado Zinfandel as my wine of the week, not just because I hail from the El Dorado/Amador areas, but because it has all three of my red wine “R”’s = rich, robust, and refined. Full bodied with juicy raspberry, black cherry and red currant with nuances of tobacco leaf and a hint of black pepper, it could be paired with sirloin steak, tomato based pasta dishes or even josh rogan. This is my wine when I need a hearty wine with hearty food!
For more on the 2010 El Dorado Zin, visit our online Wine Shop, or stop by the tasting room for a glass!
Whether you are cooking for yourself, friends or that special someone, here is a meal that will make any night special!
Fig and gorgonzola salad (Pair with Trinitas 2009 Old Vine Mendocino Zinfandel)
10 black figs but in half
1/2 cup gorgonzola cheese (cut into small cubes or crumbled)
Spinach or Frisée greens
Salt & pepper
Truffle honey (optional)
Preheat broiler or toaster oven.
Place figs on lightly greased baking sheet and broil 4-5” from the heat for 2-6 minutes (keep an eye on the figs, you want them to just start to sizzle but not blacked. The insides should be cool).
Place greens on plate, add figs and sprinkle gorgonzola over both.
Salt and pepper to taste.
Drizzle a tiny amount of truffle honey (optional) over the salad.
Vegetarian Lasagna for Meat Lovers (Pair with Trinitas 2007 Cabernet Sauvignon)
(Modified for the vegetarian from a tried and true Northern Italian Style Lasagna with Bologna Meat Sauce recipe my mother has used for years, Original recipe this is based on can be found in the Better Homes and Gardens “Italian Cook Book”, 3rd printing, 1984.))
12 ounces lasagna noodles
2 cups shredded mozzarella cheese
1 1/2 cups grated parmesan cheese or 1 1/2 cups romano cheese
6 tablespoons butter
1/3 cup all-purpose flour
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
2 1/2 cups milk
For the "meat" filling
1 3/4 cups sausage style tofu, crumbled
1 (28 ounce) can diced tomatoes
1 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup tomato paste
1/8 teaspoon ground nutmeg
1/2 cup dry white wine (Trinitas Cellars 2011 Carneros Chardonnay)
1/3 cup light cream (optional) or 1/3 cup milk (optional)
In a large saucepan (or Dutch oven) cook tofu until browned (10 minutes).
Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir. Stir in wine and ¼ cup water. Bring to a boil; reduce heat. Boil gently, uncovered, for 30 minutes or until desired consistency, stirring occasionally. Remove from heat.
Cook pasta in boiling water just until tender; drain. Rinse with cool water.
Combine cheeses in bowl.
For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and ½ teaspoon salt. Add milk; cook and stir until thick and bubbly (don’t let burn!).
Arrange a single layer of the pasta in the bottom of a greased 13”x9”x2” baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu “meat” filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
Cover with foil and bake at 350degrees for 40 to 50 minutes.
Remove from oven. Let stand 10 minutes and serve.
Chocolate Wine Glasses (Pair with Trinitas 2010 Petite Sirah)
2 wine glasses
1 cup chocolate (I recommend milk or dark to pair with the wine)
In a dutch oven or microwave, slowly melt the chocolate.
Take a clean, dry wine glass and dip the rim of the glass into the melted chocolate.
Place dipped glass (bowl or chocolate side up) in your refrigerator.
Chill until chocolate is set (approx. 15 minutes).
Carefully add wine to glass.
Serve and enjoy kissing off the chocolate “smiles” that occur ;-)
Our Wine Club Manager, Lucy, loves her fiancé Daniel, her puppy Diego and our Trinitas 2011 Carneros Chardonnay. Between the butterscotch and caramel apple notes Lucy can’t resist pouring herself a glass of this Chardonnay. For those that are craving the taste of crème brûlée and have an addiction to caramelized sugar this 2011 Carneros Chardonnay is just for you!
Check out more details on the wine in our wine shop!
Many of our members and patrons have recently been asking if we are vegetarian/vegan and/or gluten-free friendly. In short, yes, we are! Please read below for the specifics.
To start, let’s give some very basic definitions:
Vegetarian: Someone who does not eat meat. There is really no one type of vegetarian; some are okay with dairy products (lacto), others are okay with eggs (ovo) or consume poultry or fish/shellfish, some are even okay with gelatin (animal byproduct) or rennet (found in cheeses, traditionally an animal byproduct used as a curdling agent) .
Vegan: No animal byproducts at all (ie. honey, leather, silk, wool, gelatin, rennet, white sugar (due to it being filtered with an animal byproduct), etc).
Gluten: Protein composite found in foods processed from wheat and associated grain species, like barley and rye. Wine is fundamentally gluten free, as it is made from grapes. There are two places in winemaking where gluten may be introduced, though neither is usually used in the US of A. The first is the practice of using a flour paste to seal oak barrels. The other is the practice of fining.
Fining: Substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; to either improve clarity or adjust flavor/aroma. An alternative to using animal products for fining is bentonite, a clay mineral, or gluten.
Isinglass: Substance obtained from fish. It is a form of collagen used primarily for the clarification of wine and beer.
Bentonite: Special type of very fine clay of the aluminum-silicate type used for fining.
Technically speaking all wine contains some degree of contamination of liquefied spiders, bugs, etc, so producing a 100% vegetarian or vegan wine is more or less impossible regardless of the type of fining agents used.
Now that we have covered the technicalities of what means what, let’s see what Trinitas Cellars uses:
White Wines: Isinglass from Sea Sturgeon (for fining)
Red Wine 2005 and before: Gelatin (for fining)
Red Wine after 2005 to present: bentonite (for fining)
Barrels: oak barrels without a gluten sealant
So, over the course of our history, Trinitas Cellar has employed various methods to fine our wine. Please note, that when gelatin and isinglass were used in the fining process, we thoroughly filter the wine and any residue is in the parts per trillion. In other words you consume more animal products (insects, arachnids, what have you) each day in processed foods, than you will drink in a few bottles of wine each week.
In the end, Trinitas Cellars is 100% gluten free. We are vegetarian or vegan depending on your point of view.
Also, most of the cheeses for sale in our tasting room are usually vegetarian (rennet free).
All in all, we hope you enjoy our wine!
Note about the writer: Brianna Pickens has been an ovo-lacto vegetarian for 17 years.
I am especially excited to announce the release of our new 2011 Father Mathew Cabernet Sauvignon. This is a very special wine for a variety of reasons. This wine is the first single vineyard Cabernet Sauvignon that Trinitas Cellars has produced. The vineyard is owned by St. Joan of Arc Catholic Church in Yountville, right in the heart of the Napa Valley. The vineyard, Fr. Mathew's Vineyard, was named after an influential pastor at the Church. This is an amazing Cabernet vineyard and produces one of our finest wines in flavor and even more so in spirit. Every year 100% of the money that Trinitas pays for the grapes goes to a local charity of the Church's choice. Choosing to drink a delicious Napa Cabernet like Father Mathew’s Cab is choosing to support this amazing Napa Valley community and we thank you for your help!
For more information on the wine, click here.
Last week we hosted a great event for our local industry friends and neighbors in the Napa Valley. We themed this night around the popular board game from our childhood, Clue!
Remember this game?
You have to use clues to find out who killed Mr. Boddy, what weapon they used and what room they did it in.
Well, since it can sometimes be awkward to network with a bunch of strangers, we decided asking people if they killed a man could not do anything but help break the ice... and as such, we created the night of Trinitas Clue!
Nestled under our vineyard in our Estate Cave, our butler (AKA Lamar) welcomed people into our "home" for their celebrity glam shots. We had all the usual suspects, Mrs. White, Professor Plum, Mrs. Peacock, Miss Scarlet, etc... Everyone looked fabulous!
Our guests wandering our "home", exploring the variety of rooms...
The Dining Room:
As guests, were getting their wine and exploring our home, someone tripped the lights and next thing we knew, poor Mr. Boddy was lying dead, right in the middle of the party!
Our guests quickly jumped to the occassion, looked for clues and interrogated some of the more suspicious guests:
With the help of our guests, the local detective was able to quickly realize that something did not add up and solve the crime. Mr. Green was clearly guilty and had used a candlestick to kill Mr. Boddy in the wine cellar. All so obvious by him being a little too cheerful to be a witness to such grievous acts:
Thank you to everyone who helped putting this evil Mr. Green behind bars!
We hope that we can have you all over for a dinner party again soon, next time without so much drama! We hope that this night serves as a reminder of why the Napa Valley hospitality industry is one of a kind and an industry full of amazing people.
For anyone who is interested in hosting a Trinitas Clue night or needs help planning a party, please let us know! Lamar is always ready to party plan: firstname.lastname@example.org or 707.251.3032
To view the rest of our pictures from the evening, click here or search #TrinitasClue on social media!
Or for anyone who wants to be invited to future Napa Industry parties, please send your email to Brianna at email@example.com
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- August 2014 (1)
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- June 2014 (4)
- May 2014 (1)
- April 2014 (6)
- March 2014 (7)
- February 2014 (13)
- January 2014 (4)
- Bekah Allen, Tasting Room Assistant Manager (2)
- Betsy Busch, Project Manager (14)
- Garrett Busch, Proprietor (13)
- June Busch, Trinitas Wine Dog (3)
- Lamar Engel, Tasting Room Manager (7)
- Lucy Garibay, Wine Society Coordinator (3)
- Kevin Mills, Winemaker (2)
- Brianna Pickens, Wine Society Assistant (5)
- Mark Plasch, Orange County Sales Manager (1)
- Trinitas Tasting Room (8)
- Ed Roudebush, Tasting Room (2)
- Kelly Wilkinson, San Diego Sales Manager (1)
- Ashley Younger, Tasting Room (2)