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 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

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

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!

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…
our Claire is ready to pop any day now, for those of you who have not seen her, she’s very pregnant and we will be surprised soon with either a baby boy or a girl. We think she’s having a boy.

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.
We hope to see you!

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!
On May 25th, join Team Trione for our Release Party upstairs in our
Club 350 Room. We will have eats from Peloton and tunes by our local friend Brandon. You are welcome to come early and grab a table, bring a picnic and stay for the day! Space is limited but there will be plenty of Rose to go around!
Please let us know you will be joining us by emailing us at Tasting@Trionewinery.com

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!
Team Trione

Listen for yourself!

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!

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.

Yummy!