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 20 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.
Adrienne & Bruce introduced a spectacular summer evening for their August wedding here at V. Sattui Winery. Flowers, garlands & greenery, provided by Valley Flora, spilled from the balcony, and Barrel Room chandeliers. Adrienne & Bruce soon joined in the music by singing with his band, and dancing the night away with their guests. Congratulations Adrienne & Bruce, and we look forward to seeing you again soon!
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.
Jennifer & Hassan travelled all the way from Dubai this May, to escape to the beautiful Napa wine country for their special day. The beautiful couple enjoyed lunch and sparkling wine on the V. Sattui Terrace, before photographer, Shannon Stellmacher, www.shannonstellmacherphotography.com whisked the couple around the property for more photos. Congratulations to Jennifer & Hassan! Thank you for travelling so far to spend your special day here at V. Sattui Winery!
Kelli & Jeff truly ushered in the sunshine on a drizzly October day. Their elopement was set overlooking the vineyards at V. Sattui's private Vittorio Terrace. After exchanging their vows, the couple wandered through the garden and enjoyed lunch and wine in the Gold Room among library wine selections. Thank you to photographer, Shannon Stellmacher, http://shannonstellmacherphotography.com Congratulations Kelli & Jeff, and we look forward to seeing you again for a visit!
With wedding season in full swing, V. Sattui Winery is excited to show recent photos from photographer Richard Wood, http://richardwoodphoto.com/ featuring the beautiful Winery wedding venue. Congratulations to so many happy couples, and thank you for letting us be a part of your special day!
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.