Tag Archives: Napa Valley Winery

It’s Only Just Begun…

on September 18, 2013

Were you expecting a harvest post from Dolce this early in the year? As much as we would love to celebrate harvest with our sister wineries, it is simply not our time. At this point, we can’t even estimate how many cases this vintage will yield; it could be 300 cases, it could be 3,000.

Patience is key. Many winemakers will jump with joy at the sight of healthy and plump Semillon but we have to hold out just a bit longer before we can even start thinking about harvesting our crops. Do you notice those pinkish-purple grapes hidden among this cluster? These are raisins. Sometime later in the fall is when we anticipate the blushing countenance of botrytis, as the grapes begin to show slightly pink hues. Raisins, though very similar in appearance, are wholly different in terms of flavors and are individually removed at the time of harvest. And the waiting game continues.

Wineries around the valley are currently preparing to harvest red varietals. For us at Dolce, the ripening process has only just begun. Stay tuned for monthly updates from the vineyard.

Holiday Sweets

on December 10, 2012

Still have pumpkins on your porch? Chop one up, drizzle with olive oil and bake, covered, for 2 hours at 350˚F, or until super tender. Scrape the pumpkin flesh from the skin and purée. If you see liquid coming out of the purée, just dry it out in a 300˚F oven for 10-20 minutes on a sheet pan. We used sugar pie pumpkins from a local farm for our recipe, but by all means, keep life simple and open a can of pumpkin purée. This traditional dessert pairs magnificently with the complex sweetness of Dolce and will help you savor every sip.

Click here for a printable pdf.

Pumpkin Cheesecake

Executive Chef Trevor Eliason

Pair with 2007 Dolce, Napa Valley



3 ounces graham crackers {getting measure equivalents from Trevor}

1 ounce slivered almonds {ditto}

1 tablespoon sugar

4 tablespoons butter, melted


24 ounces cream cheese, room temperature

15-ounce can puréed pumpkin (or homemade pumpkin purée)

3 whole eggs

1 egg yolk

¼ cup sour cream

1 ½ cups sugar

½ teaspoon cinnamon, ground

1/8 teaspoon nutmeg, ground

1/8 teaspoon clove, ground

2 tablespoons all-purpose flour

1 teaspoon vanilla extract


Preheat the oven to 350˚F. Place graham crackers, almonds and sugar in a food processor bowl and pulse until finely chopped. Add melted butter and combine. Press graham cracker mixture into 9-inch spring form pan. Bake for 7 minutes.

For the filling, you will need an electric mixer with the paddle attachment. Beat the cream cheese until smooth, scrape down the sides, then add the pumpkin purée and combine. Add the eggs, egg yolk, sour cream, sugar and the spices, then add the flour and the vanilla. Beat together until well mixed. Pour into the crust, spread out evenly and place in the oven for 1 hour. Remove from the oven and let cool for 20 minutes, then cover with plastic wrap and place in refrigerator for 3 hours before serving.

Slice and serve with a glass of 2007 Dolce.

Click here for a printable pdf.