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April 2010
We hope everyone is enjoying the spring season! It has been a rainy April and although the rain is good for the farm, we are ready for some sunshine. April has been a busy month, with lots of fun tastings in our St. Helena tasting room, new wine releases and getting our Clif Family Farm veggie box program up and running. Stay tuned as we plan to start this program in late June. Here are a few exciting updates from Clif Family Winery & Farm.
Just Released! 2007 Gary's Improv Zinfandel
We have just released our 2007 Gary's Improv Zinfandel. The fruit for the 2007 vintage comes from a 15-year-old dry-farmed vineyard that is located on an alluvial fan just north of St. Helena. Our winemaker, Sarah Gott, aged the wine in French Oak barrels for 18 months. Enticing aromas of brambly blackberry and cherry greet the nose and feature a hint of spice with floral back notes, as ripe flavors of blackberry jam greet the palate.
This wine pairs nicely with our Gary & Kit's Gourmet Mountain Mix Smoked Paprika Almonds. The Zinfandel brings out the meatiness of the almonds, and the almonds enhance the long smooth finish of the wine.
Save 30% on this wine with code, IMPROV, until the end of April.
Want More News from the Farm?
Over the past couple of weeks we have been working hard on setting up our new blog. There you can find updates of things going on at Clif Family Farm including new plantings for the season, and new wine releases. You will also find photos of the farm and recipes with seasonal foods that pair nicely with our wines and also incorporate our Gary & Kit's Gourmet Mixes. Check it out!
New Batch of Mountain Mix
We recently made up new batches of our Gary & Kit's Gourmet Mountain Mixes. There are four great tasting flavors including: Sundried Berry & Cherries, Smoked Paprika Almonds, Glazed Walnuts & Apricots, and Roasted Pistachio & Almonds. Don't miss any of these enticing flavors!
Planning a Trip to Napa Valley?
With summer just around the corner, Napa Valley is a great place to enjoy a warm, summer day. Come and visit us in our St. Helena tasting room for a unique pairing of our wines and Gary & Kit's Gourmet Mountain Mixes. Tastings are by appointment and can be made by calling 707.968.0625 or by emailing us at winery@clifbar.com. We hope to see you soon!
Recipe from the Farm: Margherita Pizza
With summer approaching it is the perfect time for pizza. It's fun and easy to make on a warm summer evening. This recipe pairs nicely with our recently released Gary's Improv Zinfandel.
Margherita Pizza
Pizza Topping:
3 tomatoes
1 TBSP extra virgin olive oil
½ cup fresh basil leaves (coarsely chopped)
½ pound mozzarella (cut in ¼ inch thick slices)
Pizza Dough:
1 package active dry yeast
1 cup warm water
2 ½ cups flour
1 ½ tsp salt
1 ½ tsp extra virgin olive oil
Preparation:
Preheat oven to 500 degrees Fahrenheit
For Pizza Dough: In a bowl combine the yeast and water, olive oil, and salt, stir well. Wait 5 minutes and then add 1 cup of flour until thoroughly mixed. Then add another 1 cup of flour and mix well with your hands. Bring dough to a well floured surface and knead the dough for about five to seven minutes. During this process you can add additional flour to help form smoother dough. Take this dough and add it to a slightly oiled bowl, turn so dough is coated with the olive oil. Place a towel over the bowl and let dough rise for up to 1 hour. Then divide the dough into two even portions and form into balls. Place the balls of dough onto a lightly oiled baking sheet and cover with a towel and let rest for about 15 minutes. Then transfer to a lightly floured surface and roll out the dough to a desired shape.
For Pizza Topping: In a food processor combine tomatoes, olive oil, salt, and freshly ground pepper, blend until smooth. Spread sauce evenly on pizza dough. Then sprinkle basil leaves on top of sauce along with the Parmigiano. Take the mozzarella slices and spread evenly through the pizza.
Place pizza into the oven for about 7 minutes or until the edge of the pizza is brown and cheese is bubbling.
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