Tag Archives: Dolce
on November 10, 2015
The Estate Collection holds a special place in our hearts. A little bit Russian River, a whole lotta Napa Valley, it’s a small taste of what we grow and make, from our family of wineries. Inspired by the wines in this classic four-bottle boxed set, Executive Chef Trevor Eliason created this festive four-course menu, recipes included. Full of rich autumn favorites, it’s perfect for a hungry table of six (although the hearty recipes could easily be stretched to accommodate eight)!
Four Wines + Four Recipes = A Complete Dinner Party (more…)
on June 19, 2013
This is a very simple dessert–just remember to assemble when everything is fresh and warm. This dessert goes great with all kinds of seasonal fruit: in springtime, source ripe strawberries and raspberries; in summer, look for beautiful stone fruit such as peaches or cherries; and in the fall, consider poaching apples or pears. This dish pairs well with Dolce because of the soft textures that come from the pudding and the fruit-forward nature of Dolce.
Brioche Bread Pudding with Berries and Whipped Cream
Download the recipe
1 loaf brioche, cut into 1-inch cubes
1 quart half-and-half
½ vanilla bean
10 egg yolks
1 cup granulated sugar
Preheat oven to 220˚F and place the brioche cubes in an 8” X 10” baking pan.
Heat the half-and-half in a heavy-bottomed, medium sauce pan. Scrape the vanilla seeds into the half-and-half and add the bean pod. Bring the mixture to a gentle simmer, but not to a boil.
In a medium bowl, add the egg yolks and sugar. Whisk until combined. Once the half-and-half has simmered, slowly temper into the egg mixture—whisking the egg mixture while adding the hot liquid a little at a time. This process helps infuse flavors without cooking the egg. Discard the vanilla bean pod. Pour hot pudding base over the brioche and cover with plastic wrap. Press the plastic wrap into the mixture to help the brioche absorb the liquid, then cover the plastic wrap with a sheet of foil.
Place an empty jelly roll pan on the center rack of the oven and place the pan of brioche bread pudding on the cookie sheet. Fill the cookie sheet with warm water, forming a water bath around the pan. Bake for 40 minutes at 220˚F. When you check the pudding, the liquid should still be loose and will provide a delicious sauce for the pudding
Serve immediately, or set aside and re-warm when ready to serve with fruit, whipped cream and a glass of Dolce.
Download the recipe
on November 12, 2012
A gift of wine is one of the best ways to say thank you to your host or hostess, and our online gift catalog features several gift ideas that will delight anyone at the Thanksgiving table.
The Single-Vineyard Trio package is perfect for Cabernet lovers and features three bottles of single-vineyard wine from three heralded AVAs: 2009 C.C. Ranch Cabernet from Rutherford, 2009 Sullenger Cabernet from Oakville, and 2009 State Ranch Cabernet from Yountville.
For a gift package that will complement each course in a meal, consider Cheers, which contains the 2009 State Ranch Cabernet, 2010 Truchard Chardonnay and 2007 Dolce.
It doesn’t stop there—the catalog is filled with wine gift ideas sure to delight all the aficionados on your list. Each gift package is linked for easy online ordering, or for personal assistance call Nickel & Nickel at (707) 967-9600.
on April 18, 2012
Let’s face it: it’s not every day that we get to host a superstar band for an intimate performance in the Barrel Cellar. But Thursday, April 12, was such a day.
Guests of Live in the Vineyard gathered in the Gleason Barn for tastes of 2010 Truchard Chardonnay before moving to the South Fermentation barn for a selection of Single-Vineyard Cabernets, delicious appetizers and cheeses.
Crispy pork belly wonton with sour cherry chow chow, Saba dressing and micro cilantro—just one of the beautiful hors d’oeuvres coming from Chef Trevor Eliason’s kitchen.
The band Fun. is currently at the top of Billboard’s and iTunes’ charts—and with good reason. The sound of their music filled the Barrel Cellar—resonant vocals, expert keyboard and deft guitar. We, the lucky audience, were captivated from the first note.
Fun.’s lead vocalist, Nate Ruess
Following the concert, guests mingled in the Gleason Barn, sipping on 2006 Dolce and assorted bite-sized tarts. And when Fun. came out for a meet-and-greet, you can bet there were plenty who gathered to get their photos snapped with the band.
Guests greet Fun. in the historic Gleason Barn
Many thanks to Fun., Live in the Vineyard and to all who joined us for this stellar experience!
(Photo credit: Clifford Grodin/Access Bay Area Magazine)
on February 16, 2012
Valentine’s Day might be behind us now, but love is still in the air for me.
As a recent bride, it was my first Valentine’s Day with my husband as a married couple, and I wanted it to be as special as possible. I’ll admit that I was excited to finally be able to buy a Valentine’s Day card from the “Husband” section at Hallmark, but the pressure was on…what should I give my husband that shows I’m excited to be his wife? Should the tone be sexy or sweet? Traditional or creative? With so many options, it finally hit me that since the day is about celebrating with the ones we love, and I love Cabernet, that I should treat my new husband to some luscious Nickel & Nickel Cabernets!
I thought even more about our recent nuptials in Sun Valley with its heart-stopping views and romantic setting, and decided to put together a case of the luscious Cabernets we chose to celebrate with at our wedding. Each wine was a special pick that mirrored our tastes: the 2005 Witz End Cab was a little bit country and a little bit rock’n roll; the 2008 Quarry Vineyard was an intoxicatingly beautiful Cabernet; and the 2006 Dolce satisfied our craving for sweetness with some hidden surprises. These beguiling wines created a most festive and indelible moment sprinkled about the tables. The wines infused our Valentine’s Day with wonderful memories of our nuptials, and I think an annual tradition has found its start!