4pm - 7pm
Live Music by Mark Ficks
2pm - 6pm
Baja Gringo Taco Truck
The Undertakers Blues Band
11am - 5pm
Outdoor Kitchen by Jim Small
4pm - 7pm
Live Music by Jeff Brown
Farm to Table
in the tasting room
Menu Coming Soon
1 pm - 4 pm
Live Music with
We will be closing at 5:00 for a private event
Verjus; when the wine masters at Dablon thin their grapes they are controlling their yield. This is done to leave the best berries on the plant to receive and concentrate all the nutrients from the vine. The unripened grapes that were removed from the vine are then crushed and pressed to create a unique product called Verjus.
Cooking with Verjus: By Bill Schopf
I use verjus for any purpose I would use vinegar or lemon. I combine it with olive oil for salad dressing. It is a wonderful garnish for grilled fish. One of my favorites is to take a sirloin or round steak and marinate it overnight with verjus and crushed garlic. The result is a steak as tender as filet mignon with enhanced flavor. You can do the same thing with chicken to achieve a spicier chicken. With fish I add the verjus after I grill it. And with all these applications it pairs beautifully with wine rather than experiencing the occasional fight between vinegar and lemon flavors on the one hand and good wine on the other. Finally, I add salt and crushed garlic to verjus to pickle cucumbers, garlic, and other vegetables. I do not heat the mixture but simply put it straight into the refrigerator for a week and continue to refrigerate the result until I have eaten it all.
Happy Hour pricing ($2 off wine by the glass) will be honored for all book club members during Book Club discussions from 6:30pm-8:30pm. Please inquire about our Wine Club to save on bottle purchases.
Our Book Club will host a meet & greet on Tuesday, October 13th from 6:30-8:30pm to decide which books we will be reading for the next few months. Please bring 2 or 3 book titles that you are interested in reading and keep in mind that the books should be fiction or historical fiction, should render good discussion & be read easily in one months time. A name will also be decided for the club!
Date: October 13th
Time: 6:30 - 8:30
Host: Kim Fritz
Words from our Winemakers
On September 16, 2015, we finished testing our Syrah grapes. This time of year we only test brix (sugar content), pH and acidity levels, these numbers help us predict harvest dates and grape maturity. This being said brix measured at 16.8, pH 3.09 and the acidity was 1.07, these numbers tell us the grapes need more time to ripen. We’re predicting harvest to be early to mid-October. Syrah originated in the Rhone region of France from there it traveled to many other regions of the world. It finally made its way to our vineyard in 2013. Our wine making plan for our Syrah is to use a yeast strain that originated from the Rhone region, ferment in stainless tanks, then age in French oak barrels. Our goal is to produce a Syrah wine that is reminiscent of the Rhone valley while respecting the fruit forward flavors of our high quality grapes.
Cheers from the winemakers.
To stay up to date on Dablon’s vineyard status, like us on Facebook to watch our educational vineyard videos with our winemakers, Chad Hartline & Rudy Shafer. The videos are posted to our website and Facebook page weekly.
“Wine is sunlight, held together by water.”
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