The V. Sattui Salumeria is a welcome addition to the winery, deli and marketplace, contributing house-made sausages and artisanal Italian meats to our already-vast repertoire of quality products.
So how did the Salumeria come about? Well, from the very beginning, Dario and Tom had wanted V. Sattui to be more than just a winery. Dario’s visits to Italy’s specialty cheese & meat shops long ago inspired him to start a winery with a marketplace back in 1976; his and Tom’s numerous trips to Italy sparked visions of V. Sattui trying their hand at artisanal Italian deli meats & charcuterie. At one point, Dario even tried making his own cheese. How did that turn out? “Not so well,” Tom says, chuckling at the memory, “the cheese maker was homesick and went back to Holland after only a month.” The idea for cured Italian meats had always been there, it was just a matter of finding the right people. Enter Stefano Masanti, Michelin-starred chef of Il Cantinone in Northern Italy, featured chef at our upcoming 30th annual Harvest Ball, and winner of the award for “Best Bresaola” in all of Italy! ALL. OF. ITALY. A country of 60 million people (20 million more than the state of California), known for its cuisine, with more Michelin-starred restaurants than the entire United States combined. So you could say that’s quite an award. Most of the recipes Stefano uses have been handed down from generation to generation by the old men in his village. And now he is handing them to us.
When I sat down to talk salumi with Gianfranco Ghiringhelli - known more commonly as Franco - he reached in his pocket to show me his business card: English on one side, Italian on the other, a mirror of the man himself. Among the usual fluff and knick-knacks found in one’s pockets, out came wadded up euros and Swiss francs; he and Tom are fresh back from their Italy trip where they were doing recon for our newly opened Salumeria, of which Franco is the Director. “We were on a fact-finding mission. We know for a fact: in Ascona, Switzerland there is no lakeside service for beer,” he jokes.
But it wasn’t all fun and games – he and Tom spent a week traveling Northern Italy, going from Salumeria to Salumeria, investigating how the masters make their salumi. In Parma, famed the world over for its melt-in-your-mouth prosciutto, they were able to tour a prosciutto factory under one condition – no cameras and no notes. And of course, they tasted again Stefano’s award-winning Bresaola. In fact, they brought over some of our own Salami and Bresaola and went head-to-head in a blind tasting with several of Stefano’s friends – all master butchers and salumi makers. Where did we rank? Number two – not bad for our initial attempts; the Salumeria has only been open for a few months. They were all very impressed with our selections.
Coming back from Italy with bellies full of artisan salumi and heads full of secret spice blends and other hush-hush recipe tips, Franco got down to business. He gets his pigs from Winkler Wooly Pigs in Windsor, a sustainably raised breed called Mangalitsa, known for its curly coat. Mangalitsa pigs are also known for having a high amount of lard - an uncommonly high amount of lard – which is great for our Crema di Lardo, a product that has caught the attention of celebrity chef and Michelin-star recipient Michael Mina, who is interested in purchasing some for his restaurants in San Francisco.
Franco breaks down the pig with great attention to detail and the sure strokes of a master butcher. First are the cheeks, which become guanciale, the back fat which becomes Crema di Lardo, the neck (coppa), and loin (lonzo). They save the leaf lard – it is highly coveted for making the best & flakiest pastry crust and is very hard to find - for some interested local bakers. Lastly, the hind leg is taken off in its entirety to become the prized prosciutto. Long, smooth cuts – no sawing is the secret he imparts to his protégé, Greg Quirici, as he directs him how to round off the guanciale. These meats then go through a process: fermentation, curing, aging, holding and then (my favorite) – eating.
The fermentation cabinet is a state-of-the-art Italian model that all the Italian Salumerias have and is the first of its kind here in the United States. It enables Franco to mimic the temperature and conditions of the regions in Italy, specific to the charcuterie produced there, at any time during the year. This means artisanal, cured Italian meats all year round. The curing cabinet is hung with our Vittorio Rosso & Classico Salamis, guanciale, pancetta (flat and rolled), lonzo, and of course, the one that started it all – Bresaola.
So what’s Franco’s favorite part of the whole thing? When people enjoy the finished product – and enjoy they will, with our house-made sausages coming hot off the grill at our weekend BBQ and our Salami and Bresaola sold slice by mouthwatering slice in our deli. We’re hoping to feature the other cuts – guanciale, lonzo, coppa – soon, though the prosciutto will be longer due to its minimum one year aging time.
So what’s next on the Salumeria docket? Goat leg prosciutto, called violino di capra - which literally translates to goat violin - a specialty of the Valchiavenna region in Italy, so called because the carver is to hold the leg against his shoulder and carve it toward himself, much like a violin. The only hiccup – finding the goats. Franco was in talks with a woman who has some out in Bodega Bay. She told him she was “down there trying to wrangle them when they bounded off down into a ravine” where she couldn’t follow. His response? “Smart goats.”
Stay tuned for the next chapter in goat wrangling and all things salumi!
Zinfandel arrived in the United States in the 1820s and was first cultivated along the East Coast. It was brought to California in the 1850s and by the late 19th century was the state's most widely planted grape. It was very popular with home winemakers during Prohibition, but its reputation declined in the years following repeal. The grape was generally relegated to workhorse status. That began to change in the mid-to-late 1960s as winemakers and savvy drinkers began to discover the elegance and versatility that great Zinfandel could offer. Credit Ridge Vineyards of Saratoga, founded in 1962, for putting a serious face on the grape with their ground-breaking single vineyard wines.
V. Sattui’s Zinfandels were first released in 1975 with only a modest blend and a single Howell Mountain bottling. We now offer eight different vineyard-designated Zins, each distinctive and representative of its origin. SHOP NOW >>
FROM THE VIDEO ARCHIVES: Watch the Wine Guys explain the term "old Vine" Zinfandel
1 quart brown chicken stock
1 quart vegetable stock
1 turkey carcass, with meat removed
2 bay leaves
12 whole black peppercorns
2 tablespoons grapeseed or olive oil
2 garlic gloves, smashed and chopped
1 onion, small diced
1 carrot, small diced
1 stalk of celery, small diced
3 cups mixed vegetables
3 cups dark turkey meat, small to medium diced
2 teaspoons dried thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh italian parsley
Kosher salt and freshly ground black pepper
Remove the turkey carcass and discard. Strain the stockpot contents into a container and set aside.1. Put the stock, turkey carcass, 1 bay leaf and 6 peppercorns in a stock pot and bring to a boil. Reduce heat to a simmer for one hour, uncovered.
In a large soup pot over medium heat add the oil and garlic. Stir until the garlic just starts to brown. Add the onion, carrot and celery and stir. Reduce the heat to medium-low and continue cooking for about 7 minutes, stirring often. Add the stock, remaining bay leaf and peppercorns and bring to a simmer. Add the mixed vegetables, turkey, thyme and rosemary seasoning. Bring to a simmer, cover, turn off the heat and let sit five minutes. Remove the bay leaf and season with salt and pepper to taste. The peppercorns will sink to the bottom. Serve in warm soup bowls.
Size Does Matter!
When it comes to bottle sizes, the bigger the bottle, the greater potential for aging wines for the long term. Here’s why: the space between the top of the wine in the bottle and the bottom of the cork is referred to as the ullage. This space contains a very limited amount of air, which over time, oxidizes the wine very slowly. This slow, oxidative process is part of the magic that happens in a bottle of wine as it ages and it allows the wine to mellow and soften. Over time, corks also allow a minute amount of oxygen into the bottle, further accelerating the aging process.
The oxidation rate in bottled wine is a function of the ratio of air to wine in the bottle and the length of time of aging. Because big bottles contain more wine with about the same amount of ullage, these bottles can age much longer, compared with the traditional 750ml bottle, and can achieve complexities and flavors unique to their size. Large format bottles also allow us to drink older vintages long after 750ml bottlings have become old and tired. For these reasons, big bottles are preferred by collectors and wine enthusiasts.
Magnum to Nebuchadnezzar
Wine bottles range in size from the airline 187ml (quarter of a bottle) to sovereign, a bottle that holds 67 bottles or nearly six cases of wine (now that’s a party wine!) Each year, we bottle a limited number of magnums (2 bottles), double magnums (4 bottles), imperials (8 bottles) and Nebuchadnezzars (equal to 21 bottles) of our Preston and Morisoli Vineyard and Reserve Cabernets.
We guarantee that you will be the biggest hit at your next party if you show up with one of these gargantuan bottles. The wax seal is brittle and breaks off easily with a few raps of a dinner knife handle or similar blunt object, and please be sure to use a good waiter’s corkscrew and pull slowly and straight! How do you pour wine from a big bottle? Very carefully.
We have listed the most recent vintages in magnum and double magnum online.
For older vintages and larger formats call 707-963-7774
There are few experiences greater than being in the Napa Valley in Autumn. Driving around at night when the air becomes colder and heavy, you can smell deep, profound aromas emanating from the pressed skins (called pomace) in the vineyards which literally perfume the air.
……….And the colors!! Vibrant colors bounce off a mantle of green grass brought about by fall rains. Did you ever wonder why certain vineyards become yellow and others red or both? Probably not. Well, without becoming too technical here is what you don’t see. The petiole (leaf stem) swells with the onset of colder and longer nights which does two things. It causes the Palisade layers in the leaf to collapse and chlorophyll production ceases turning the leaf yellow instead of green.
Secondly, at this time of year, all of the vine’s energy is now headed for the roots where it will be stored for bud break and initial shoot development next spring. Some vines and vineyards have contracted virus infections carried by mealy bugs or nematodes. This interferes with the movement of fluids in the vine and some of the anthocyanins (the stuff that makes tannin in wine) are trapped in the leaves turning them completely red or a mottled red. Some examples are Red Leaf Roll and Red Leaf Mosaic which effects the leaves more than the vines. The vines will wake up around mid March, as they do every year, and they will be just fine. You probably will not be able to look at a vineyard the same way again. In any event, when you are about to enjoy a glass of V. Sattui wine, just give our vineyards a little mental toast for all of the hard work they do.
Reprinted from KGO-TV/DT
If an expert were to guess the date only by looking at grapes ripening on vines, he or she would most likely say August, even based on what we're seeing in July. Grape growers say they're facing one of the earliest harvests ever.
The French word "veraison" describes when grapes turn from green to purple and signals ripening. It's happening now in the Napa Valley. According to Tom Davies, who runs V. Sattui Winery, this is the warning bell, or the start of a countdown to a harvest that may begin three weeks earlier, this year
It's all due to the weather. The dry spring kick started the grape growing season.
In reality, every wine from every season, even from the same vineyard, is different. Early wines from warmer seasons may be bolder, with more alcohol.
If the reds seem to be ripening fast, they're nothing compared with the whites. They don't change color, they just get softer and those grapes are almost ready now. Champagne grape growers say they could be picking by the first week of August.
By Dario Sattui
At V. Sattui Winery we have very little employee turnover. When a person is not doing well in an area, rather than giving up on him or her, we try to find a spot where he or she will excel. I believe everybody is good at something and only need a little guidance to find his or her niche.
Then we have some great employees who excel right from the start. We do everything we can to hold on to these rare few. Daniel Reyes has been one of these great employees right from the day he began at V. Sattui nearly thirty years ago.
A native of the small village of Yotatiro near Patzcuaro in the Mexican state of Michoacan, Daniel immigrated to the U.S. in 1979 at the age of 16 and worked at rose, chicken and mushroom farms in the Petaluma area before we met him.
When he came to V. Sattui, Daniel became our first (and only) gardener. He had never been a gardener before, so in a sense, we learned together—I, about the wine business, and he, about making our grounds beautiful. Now thirty years later, he is an accomplished veteran. Though he now has an assistant, he is still our only gardener. One needs only to come to the Winery to see how much care and expertise Daniel puts into his work. And he always has a friendly smile for everyone to go along with his soft and sweet nature.
Not only is Daniel loved by everybody at the Winery, both as a person and for the job he does, his work ethic is unsurpassed. He has been voted Employee of the Year more times than I can remember.
Over the years Daniel has become a trusted friend, a man who truly cares about his work and a great asset to our company in the Sattui family of employees. It is people like Daniel Reyes, each doing his part, that make V. Sattui Winery the great place it is.
Come to V. Sattui Winery on April 8th-14th and meet artist Zeny Cieslikowski who will be showcasing his fine art photographs on our picnic grounds from 10 a.m. to 4 p.m.
Additionally, on April 13 & 14, Fabio Sanzogni will be in the Vittorio Room displaying his original art pieces. Fabio designed our label Paradiso (Premium Bordeaux-blend). The Paradiso will be available to purchase in a special vertical for Arts in April.
Dario Sattui is well known in the Napa Valley as the entrepreneur behind two successful Napa Valley wineries, V. Sattui Winery in St. Helena and Castello di Amorosa in Calistoga. But what many may not know is that Dario Sattui cares deeply about environmental issues and agricultural land preservation, and that he also supports education and vocational programs for youth. It was just announced that he has pledged $1 million to the Boys & Girls Clubs of St. Helena and Calistoga for construction of a permanent Calistoga club facility. Sattui will attend the club’s board of directors meeting on March 20th to present two $500,000 checks, one each from V. Sattui Winery and Castello di Amorosa.
The donation was a perfect fit as the Boys and Girls Club will also teach the children about environmental issues. Sattui believes in order to preserve the land, we must start by educating children. “The Club will teach about the environment and how important it is to preserve it, especially the precious environment in Napa County,” Sattui said. “It will teach of the value of agriculture, and teach nutrition as well as exercise.” He continued, “The Club will tutor kids, teach computer skills, among others, and provide guidance counselors.”
Additionally, for the past eight years V. Sattui has partnered with the Napa Valley Vintners “Adopt-a-School program,” for which V. Sattui yearly hosts 125 students from the 8th grade class of the Robert Louis Stevenson Middle School. The students arrive at 9 am and are greeted by Sattui who speaks to the students of his family’s 19th Century immigration to the USA, and a history of the winery including how they survived prohibition in the 1920s. They then break into small groups where they attend short lectures presented by the V. Sattui executive management team on topics such as the science of winemaking, mathematical applications in business, and language arts as it applies to communication with consumers and employees. At noon students are then treated to a picnic lunch.
Similarly, Castello di Amorosa hosts the school’s 7th grade students providing them with a hands-on historical tour of the 12th century Tuscan castle-winery.
For Sattui, the Adopt- a-School giving is ongoing, both in cash and in-kind. For example, V. Sattui Winery encourages student exercise by providing a grant to the hiking club. Additionally, the winery has delivered a catered lunch from the gourmet Marketplace and Deli as recognition for teachers, staff and administrators. Furthermore, V. Sattui Winery participated in a Summer Scavenger Hunt as well as being a large contributor to the Yosemite scholarship fund field trip for the eighth graders of RLS Middle School.
Sattui is also a significant supporter of Napa Valley Hospice, Hands Across the Valley, St. Helena Family Center’s Student Assistance Program and the Napa Valley Land Trust. In the last 10 years, V. Sattui Winery has protected over 550 acres in the Napa Valley with conservation easements that restrict the development of land with homes and preserves hundreds of acres of vineyards, oak woodlands and grassland open space forever. He also has an active role with the Festival del Sole to help bring music to the Napa Valley.
Late harvest is a term applied to wines made from grapes left on the vine longer than most other wine grapes. The grapes themselves are often raisined, or nearly so, but have been naturally dehydrated on the vine. We allow botrytis to develop—a beneficial fungus that, in response to the humidity of warm days and cool, misty mornings, shrivels the fruit of its water content but preserves its acidity and natural sugars. It takes careful cultivation—and ideal conditions—to foster the growth of this fungus (botrytis cinerea, also called “the noble rot”), for if the weather is unremittingly damp, or rains come shortly before harvest, the botrytis spores run rampant, causing “gray rot” that spreads throughout the clusters, spoiling the fruit.
Even in favorable conditions, harvest workers typically have to go through the vineyard several times to hand-pick the choicest bunches; and often the usable grapes from a single vine may only produce enough juice for a single bottle.
You’ll find that we have been successful once again with a small lot of Riesling that we fostered through the late fall months of 2011 and were rewarded with an amazingly concentrated and intensely flavored after-dinner wine. Rich and sweet, there’s a very desirable honeyed and complex nature to both its aromas and flavors, reminiscent of dried apricot, tangerine and vanilla.