Steve Heimoff LOVES our Block 21 Cabernet Sauvignon!!!
We LOVE our Block 21, we know you LOVE our Block 21 and now we know Steve LOVES it! Whooo Hoo!! Great job Scot!
We are very excited to announce this recent review in Wine Enthusiast Magazine and we want to be sure everyone has the chance to taste it!
We are pouring it this weekend at our Taste Alexander Valley. This review is just in time because the event is all about the BSET of Alexander Valley and this wine is sure to knock your socks off!
92 points
Cellar Selection
“ Rich and dramatic, packed with red and black currant, and sandalwood flavors. This is a very intense wine, impressive for its power.”
Steve Heimoff
The Wine Enthusiast
June 2013
King Salmon and Pinot Noir
YUM!
King Salmon Cakes
yields approximately 20 3 ounce cakes
2 pounds Wild King Salmon, skin off, pin bones out, ¼“ dice
4 ounces Smoked Salmon, ¼“ dice
¼ cup Garlic, minced
¼ cup Yellow Bell Pepper, fine dice
¼ cup Red Bell Pepper, fine dice
¼ cup Fennel, fine dice
¼ cup Red Onion, fine dice
¼ cup Carrot, shredded & minced
2 Tablespoons Fennel Fronds (tops), fine chopped
2 Tablespoons Fresh Dill, fine chopped
1each Egg
1 each Egg White
2 Tablespoons Dijon Mustard
2 Tablespoons Mayonnaise
1 cup Panko Bread Crumb
1 Tablespoon Kosher Salt
Method:
Combine all ingredients together. Form a 3 ounce patty. Heat a non stick pan to medium high heat, add a tablespoon of olive oil and sear the cakes on both sides, about 2 minutes per side. This dish makes a great appetizer or entrée paired with Trione Russian River Pinot Noir.
Happy Cooking!!!
*Recipe compliments of Chef Tim Vallery
Mango & Shrimp Tartine
Summertime OR Anytime! We all love Sauvignon Blanc! A nice crisp, clean, tropical Sauvignon Blanc is absolutely perfect with this simple yet divine appetizer. Move over Rachel Ray, we’ve got you beat in 10 minutes or less!
Bay Shrimp Mango Tartine
Yields 6 portions
1 pound Bay shrimp, cooked
2 each Mango, ripe, peeled, flesh removed, diced
2 Tablespoons Italian Parsley, chopped
¼ cup Chives, fine chopped (reserve 1 Tablespoon for Garnish)
To Taste Kosher Salt & Fresh Ground Black Pepper
4 Tablespoon Mayonnaise (2 Tbl for spreading on the bread)
1 teaspoon Lemon zest
6 Slices Sourdough Bread
1 each Avocado, ripe, sliced
Method:
Puree the mango in a food processor until smooth. In a stainless steel bowl combine the shrimp, mango, mayonnaise, herbs, and lemon zest. Season with salt and pepper and thoroughly combine. Spread one side of the sliced sourdough bread with the mayonnaise and season with salt and pepper. Lightly toast the bread in a non-stick pan. Place slices of avocado on the toasted bread, top with the shrimp mixture and then garnish with the chopped chives. Enjoy with a Trione Sauvignon Blanc.
Happy Cooking!
*Recipe compliments of Chef Tim Vallery
Primitivo Braised Short Ribs
Looking for something tasty to share with friends? Our Primitivo is a Team and Wine Club fav so check out this delicious recipe to go along with it!!
Trione Primitivo Braised Short Ribs
2 bottles Trione Primitivo
3 tablespoons olive oil
8 each short ribs cut 2” wide
To Taste kosher salt & fresh ground black pepper
2 each yellow onions, peeled, trimmed, split, rinsed and
2 each carrots, peeled, cut into ½” wheels
2 ribs celery, peeled, cut into 1-inch lengths
12 cloves garlic, peeled
6 sprigs flat-leaf parsley
2 each bay leaves
1bunch fresh thyme
2 tablespoons tomato paste
2 quarts beef broth
Pre-heat your oven to 400 degrees
Generously season the short ribs with salt & pepper. In a heavy, oven proof pot, add the oil.
When the oil is hot brown the ribs. When completely brown remove the ribs and set aside.
Reduce the heat and add the vegetables and herbs, brown the vegetables for 7 – 10 minutes then add the tomato paste and cook for an additional 2-3 minutes constantly stirring. Deglaze with the
wine and reduce by ½. Add the beef broth and cover the pot tightly and place in the oven until
meat is fork tender, approximately 2 hours.
Let the mixture cool rest overnight in the refrigerator.
The following day warm the mixture and remove the meat. Reduce the liquid until a sauce
consistency is achieved and strain through a fine mesh strainer. Check for seasoning with salt and pepper.
Happy Cooking!
The latest news
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Harvest is just around the corner! Where has the year gone? A word from Kris, our Vineyard Manager: “Right now the Chardonnays are getting finished with bloom and the Cabs and other varietals are about 50% of the way. We are working about 60 hours a week suckering the vines. With the warm weather the plants are growing like crazy. We are doing everything we can to keep up. We want to be finished suckering a week or so after bloom to help improve set in the berries.” Exciting things are happening for Team Trione, we have three new Team members: Sam Tesconi, Reed Ackerman and Sharon Kaizer. Come by and say hello and show them the love! And… Taste Alexander Valley is THIS weekend and we are dressing in our western best, enjoying tasty BBQ and listening to Steve Pile. Come on over, as wine club members, you can join us in the Club 350 Room for FREE! We always have special treats for our members. Summer is fast approaching and what better way to celebrate how lucky we all are to live in such a beautiful place than to sip on Scot’s second release of Pinot Noir Rose (Wine Club Only) on the veranda enjoying the beauty! Save the Date! August 24th is our Winemaker Dinner: Upscale Wine Country BBQ. This is one event you will not want to miss. Space is limited and fills up fast. Reserve your seat today by emailing us. Cheers! |
Trione featured on Narsi David’s Wine and Food Review
Wow! Trione wines are being loved all over! We are excited to share our latest wine review from Narsi David of KCBS. Our 2011 Sauvignon Blanc is crisp and clean with lingering citrus and a mineral note on the finish. Pair this with crab cakes or shrimp ceviche. Delicious!
Holidays & Family
With the holiday season tip toeing at the front door, nothing seems more important than quality family time. Here at Trione we would like to welcome our newest family member to the club, Boswell Billingsworth II.
Mr. Billingsworth was rescued by our most recent employee Jordan Opperman (Andrew’s little brother) about 2-3 months ago. With Boswells’ charismatic personality, playful mentality, and loving spirit he brings out the holiday cheer in all our employees, friends, and guests. Before the season is over we would love for you to bring in your new family members or even the old ones for a day of fun, relaxation and of course great wine! Hope to see you all before the New Year comes 
. Happy Holidays from the Trione Family!
We <3 Our Wine Club!
Join the Trione Estate Guild and see what all the fuss is about: YOU! We love our wine club members, and we LOVE when they visit!
Join the club today and receive 35% off your first purchase! Get in the line up to become the “Member of the Day!” and follow along with the fun on facebook.
Harvest is here!!
We are very excited to have brought in 16 tons of Pinot Noir on our first day of harvest for 2012! Today we are bringing in Chardonnay and it looks (and tastes) delicious! Most of the fruit now from our Russian River ranch is all in and next week are taking a closer look at our Alexander Valley ranches. The weather is heating up so this could happen quick!
Here piggy, piggy, piggy!!
At our August winemaker dinner, we had two pigs: Wild VS. Domestic! The wild hog was shot by Mark Trione on the Trione family’s “Flat Ridge Ranch” the week before!
Yummy!
