Monthly Archives: March 2014

What’s Happening With 2013 Dolce?

by on March 28, 2014

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With 2013 Dolce fermentations coming to a conclusion, we are now preparing to determine the master blend.

Eleven unique batches of juice were created over the course of harvest, and all but three finished primary fermentation by mid-February. The remaining lots are transitioning into the aging phase – which is both welcome and reassuring. Each lot will have its own sensory attributes and balance of alcohol, acidity and sweetness. Right now, the 2013 vintage is a pale, straw-like color with aromas driven by pineapple notes, like a pina colada. Color and flavor will develop in the coming months.

For the next two years, we will sample all the barrels and prepare myriad blend variants in the lab. Although each batch tastes great now and is “on track,” it is not a foregone conclusion that all will make it to the final blend.

Blending Video

Check out our master blend video with Winemaker Greg Allen and Director of Winemaking, Dirk Hampson, on our Facebook.

2014 Dolce Budbreak

by on March 25, 2014

The 2014 vintage is springing to life in the vineyard! Jaunty leaves on gnarled vines greeted us on this early morning visit, while a timid sun peeked over the mountains. Not only are we excited for the wonderfully picturesque scenes of the growing season, but we are especially looking forward to the Semillon fruit this Coombsville location will yield.

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 Tweet us at @DolceWine with your Napa Valley springtime photos!

How We Enjoy Dolce: Custards, Puddings & Creams

by on March 17, 2014

With rich flavors of honey, caramel, stone fruit and pineapple, one would think that Dolce is a dessert in itself. This could be true – it may be all you need to end a special meal. Then, the waiter tempts you with fresh bread pudding, or your eyes are drifting to the crème brûlée on the dessert menu. Can you have too much of a good thing? We say nay! Simply remember to keep your dessert less sweet than the wine.

Read on for more tips on enjoying Dolce with desserts that are more luscious than light.

Brulee

Style & Preparation
Crème brûlée, crème caramel, tiramisu, petit pots à la crème, soufflés, flan, ice cream, bread puddings, ice soufflés, crème anglaise, puddings (try butterscotch).

Cooking Techniques
Eggs combined with milk or cream creates a velvety texture… Delicious with Dolce! However, too much egg or cream in the dessert can overpower the wine and seem heavy.

Sweetness
For a delicate balance with Dolce, create lightly sweet and gently rich desserts. Very sweet desserts that are also rich will seem cloying and dense.

Tartness
Add fresh fruit, fruit coulis or sauce (such as raspberry, orange, or lemon) to a dessert that is rich. This slight acidic accent will contrast the creamy richness in the dessert and create a beautiful match with Dolce.

Cream & Richness
Avoid garnishing these desserts with additional cream. When measuring and cooking, it is better to have more cream than egg.

Tips & Notes
If the dessert is rich: Use less sugar. Use as little egg as possible, and use natural sugars.

Don’t forget to tweet your Dolce pairing experiences to @DolceWine!