Harvest and Crush at V. Sattui

September brings the most wonderful (and fruitful) time of the year for us here at V. Sattui. It’s a month that we can finally spend reaping the benefits of all the hard work we put into protecting our land and vines year-round. This year, our first varietal harvested was Muscat from Solano County. The fruit arrived on August 28th and was blessed by Winemaker, Brooks Painter, along with the winemaking team, officially kicking off the 2019 harvest!

Witness V. Sattui Harvest First-Hand

One of the main things that makes a visit to V. Sattui so special is a front-row seat to all of the harvest action. If you arrive early enough throughout the harvest season, you can witness crush and all of the hard work that goes into making your favorite V. Sattui wines! This includes watching as our team loads the press and later in the season, the destemmer. The production staff absolutely loves educating visitors about the production process, so if you come prepared with questions you may walk away with more than just a bottle (or case) of wine from your visit to the winery.  Those choosing to taste wine at any of our wine bars can expect to sample freshly picked fruit from that morning’s harvest.

The best part? Experiencing all of this first-hand is free of charge. There’s no fee to be front and center to this amazing time of year at V. Sattui, so take advantage of Napa Valley in its peak season.

Crush Party at V. Sattui

If you’re looking for even more hands-on harvest action, look no further than our annual Crush Party! On October 5th, go behind the scenes and experience what it’s like to work at a winery. Go back in time and experience an old-fashioned grape stomp, taste wine straight from the barrels, and meet our growers and winemakers. On top of all that action, you’ll have the opportunity to taste over 45 V. Sattui wines, romp around the property from our production-fermentation floor and crush pad to the underground cellars and caves, and Vittorio’s Vineyard and the Vittorio Tasting room. Don’t worry, we wouldn’t think of hosting such an epic event without feeding you! In addition to all the fun that comes along with Crush, a menu of foods from our live-fire Tuscan grill and wood-fired pizza ovens will be provided, along with live music performed by Papa Joe & The New Deal.

Fruit from the 2019 harvest is predicted to be exceptional in quality, taste, and quantity. We look forward to sharing this vintage with you in the future and are excited to see you all at V. Sattui during this fantastic time of year. Visit us soon to experience all the harvest action with a taste of our award-winning wines in hand.

The Best Three V. Sattui Wines to Enjoy with Fresh Crab

Despite a little fog and drizzle, you’ll notice that folks in Northern California have a little extra spring in their step today. The reason? Crab season officially opens today! In the Bay Area and Napa Valley serving up fresh Dungeness crab at the Thanksgiving table, or as a meal in the days before or after Thanksgiving, is a beloved tradition. We invite you to join us in this tradition of enjoying crab and wine, wherever you are!

At V. Sattui we have three wines we love to pair with crab.

2014-napa-valley-chardonnay

V. Sattui Napa Valley Chardonnay
A smooth, balanced Chardonnay that has enough acidity to pair with many foods. If you plan to serve your crab with melted butter, this wine a great match!

V. Sattui Napa Valley Sauvignon Blanc2015-napa-valley-sauvignon-blanc
Balanced acidity with subtle grassy, fig, and citrus flavors make this a great pairing with crab when you use a lot of herbs or fruity dipping sauces.

2015-carsi-vineyard-semillonCarsi Vineyard Semillon
Fermented entirely in stainless steel, this wine has a silky texture with upfront minerality and a nutty, figgy character that pairs well with all kinds of seafood dishes. We love it with fresh crab, especially when it’s served as a salad, or seasoned with Asian or Hispanic spices.

If you’ve ever been to our Artisan Deli & Marketplace, then chances are you couldn’t resist our delicious house-made crab cakes. To help you share the Thanksgiving tradition of including crab in your holiday meal, we are offering our recipe for these tasty bites. Serve them as an appetizer, a side dish, or have them for Thanksgiving breakfast, topped with a poached egg.

 

 

crab-cakes-in-deli-case
The Crab Cakes offered in V. Sattui Winery’s Artisan Deli & Marketplace are made fresh daily. Be sure to try them on your next visit!

V. Sattui’s Crab Cakes
Makes 7-8 servings

1 pound fresh crab meat, cracked and cleaned
1 small red bell pepper, diced
1 small yellow pepper, diced
½ bunch green onions, sliced
2 tablespoons butter
½ cup Mayonnaise
1 tablespoon Dijon Mustard
1 cup Panko (Japanese-style bread crumbs)
2 cups regular bread crumbs

Drain crab meat well. Sauté the bell peppers and green onions in butter
until barely tender, about 10 minutes. Add salt and pepper to taste. Let cool.

In a bowl add all ingredients except for the regular bread crumbs. Mix well.

Form crab cakes by placing some of the mixture into a ½ cup measuring cup and then forming a solid patty with your hands. Dredge the cakes in the bread crumbs, and deep fry them in oil at 325 degrees. Serve hot with lemon wedges and your favorite V. Sattui wine!

Warm up with Homemade Chili and Sattui Family Red

In Napa Valley there is a bit of chill in the air in the evenings as harvest winds down.  The roar of fans cheering on their football team can be heard from local stadiums, and broadcast from radio and TV’s.  It’s definitely time to cook up a big pot of chili and enjoy it with friends and family while watching the big game, or any other fall gathering.  This recipe comes from our PR, Marketing and Brand Manager, Tyffani Sedgwick.  We recommend serving it with V. Sattui’s Family Red for a winning combination.

Tyffani’s Chili
Makes about 8 servings

Ingredients:
2 ½ lbs. Beef chuck or Round steak- cut into 1” pieces
1 tbsp. olive oil
2 cloves minced garlic
1  onion, minced
4 mild pasilla chili peppers- roasted, seeded and peeled, and chopped
1-2 jalapeno or serrano peppers
2 cups beef Broth- you may also use wine or beer
1 large can (48 oz.) tomato sauce or pureed tomatoes
1 teaspoon ground cumin
3 tablespoons good quality chili powder
1 tsp. Salt
1 tsp. Mexican oregano
Salt & Pepper to taste
2 cups pinto beans- cooked (may also use black beans)
½ c. chopped cilantro

Directions:
Heat oil in a very large pot. Brown meat in oil. Add onions, garlic and chopped peppers. When onions become soft, add beef broth. Put lid on pot and bring to a boil. Turn heat down and slow boil until meat is tender. About 30 minutes, but check meat for tenderness at 20, and every 5 minutes after. Keep liquid level about 1” above the meat. You want the bites of meat to be really tender.
Once the meat is tender, add tomato sauce and seasonings and simmer at a “nine bubble boil” (slow boil/simmer) for about an hour. Add beans and simmer 15 more minutes. Add chopped cilantro, stir and serve.

Serve with more chopped cilantro, chopped onions, cheese, sour cream, chopped avocado and warm tortillas!