WINECOUNTRY.com OnLine Newsletter
San Luis Obispo County Fall Fest
November 2005
IN WINE COUNTRY
TABLE OF CONTENTS
Exploring Portland, Oregon
A City of Neighborhoods
Aequis Spa
Relax at This Portland, Oregon Spa Spa
Wine Country Recipe
Ravioli with Butternut Squash, Sage and Hazelnuts 
Wine Country Featured Event
Discover Winter in the Wine Country
WineCountry.com Drawing
Newsletter Contest—Enter and Win!*
Holiday Shopping
Shop WineCountry.com
 

Niebaum-Coppola Estate Winery

Niebaum-Coppola Estate WineryNiebaum-Coppola Estate Winery is one of California's premiere wineries located on the historic Inglenook Estate. For more than 100 years, the Inglenook property in Rutherford has produced some of California's greatest vintages and charmed visitors with its timeless beauty.

The Coppolas, along with winemaker Scott McLeod, produce their flagship wine Rubicon and other exceptional estate wines. Also produced are the award-winning coastal-grown Diamond, Director's and Francis Coppola Presents Series wines. Visit the Niebaum-Coppola Estate Winery tasting room in Rutherford or visit online. All first-time web shoppers will receive a 15% discount on all online purchases. Simply enter the coupon code STCH95 before you begin your online shopping.

Francis Coppola, the director/producer of the Godfather trilogy and Apocalypse Now, bought a portion of the Inglenook property in 1975 to make wine for his family and friends. Charmed by Inglenook and the Napa Valley landscape, Francis purchased the remainder of the historic property in 1995 and restored the Inglenook Chateau, once again bringing prestige to the landmark winery.


Grape Leaf Inn – Voted "Best Place to Rest Your Head"

The Grape Leaf Inn - Voted NBC's Best Place to Rest Your HeadThe Grape Leaf Inn was announced as the "Best Place to Rest Your Head" in NBC11's In Wine Country first annual Golden Grape Awards. The Golden Grape competition covered the entire California Wine Country and Grape Leaf Inn edged out three other well known establishments as finalists.

The Grape Leaf Inn combines the gracious hospitality of a country inn with meticulous service, fine cuisine, outstanding wines served daily in the secret Speakeasy, and 12 luxurious amenities and accommodations. Stylish, contemporary decor paired with timeless antiques meld to create the best of California Wine Country style and luxury. The relaxing ambience, attentive staff, and its unmistakable romance have made this small luxury Inn one of the most sought after spot to stay in the Sonoma Wine Country.

Experience for yourself why viewers voted Grape Leaf Inn, hands-down, the best place to stay in the California Wine Country. Make reservations ONLINE or call (707) 433.8140 for more information.


Healdsburg Inn on the Plaza

Healdsburg Inn on the Plaza - a Four Sisters InnHealdsburg Inn on the Plaza - a Four Sisters Inn - is located in the beautiful Sonoma wine country. From summer concerts in the outdoor bandstand to antique fairs and holiday tree lightings, all of the town's best events take place in Healdsburg.

The Inn has modern amenities and comforts where guests will find a blend of wine country warmth and Umbrian chic. The 12 spacious guest rooms feature high ceilings, original moldings and other architectural details, fireplaces, bay windows or balconies, private baths (many with jetted Jacuzzi tubs), as well as amenities such as telephones and televisions. Guests are also surrounded by stylish shops, galleries, wine tasting rooms and superb restaurants.

Make reservations now and get your second night free! Call the Inn directly at (800) 234.1425 and ask about this special winter promotion.

WINE COUNTRY RECIPE

RAVIOLI WITH BUTTERNUT SQUASH, SAGE, AND HAZELNUTS

Mediterranean cuisine is a specialty of Portland chef Ronnie MacQuarrie, who created this dish to highlight the toasty, earthy taste of hazelnuts-one of Oregon's largest exports. You can find this recipe and many others featuring the foods and wines of Oregon at www.traveloregon.com/bounty

Wine Country Recipe - Ravioi with Butternut SquashINGREDIENTS

Marsala Sauce

  • 6 Tablespoons shallots, chopped
  • 1 1/2 cups hazelnuts, toasted and crushed
  • 5 cups Marsala cooking wine
  • 2 cups white wine
  • 1 pound cold butter, cubed
  • 1 bunch sage, chopped
  • 2 Tablespoons olive oil

PREPARATION:

Cook the shallots and hazelnuts in a medium-sized saucepan. When the shallots become translucent, add all of the Marsala and white wine to begin reducing. Reduce until there are about two cups of liquid remaining. Reduce heat to a high simmer and begin adding the butter very slowly, stirring constantly. Once all of the butter has melted into the sauce, add the sage.

Cook the ravioli (recipe follows) and toss with olive oil. Add the freshly made Marsala Sauce and serve.

Ravioli
Pre-made butternut squash ravioli can be purchased at local pasta shops during the fall, or you can make your own. A good recipe from the Food Network's Emeril Lagasse follows:

  • 3 tablespoons minced shallots
  • 1 cup roasted butternut squash puree
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
  • 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
  • 1 tablespoon finely chopped fresh parsley leaves
  • Pinch nutmeg
  • Freshly ground white pepper
  • Salt

In a large sauté pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.**

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

**Editor's Note: You can also use pre-made wonton wrappers instead of making your own pasta

Makes 6 servings. Enjoy!

 

 


Exploring Oregon Wine CountryAequis SpaWine Country Recipe
Wine Country EventsWineCountry.com DrawingThis Issue

Past Newsletters

 

 

home : lodging : wineries : things to do : event planning : real estate : spas : dining
event calendar : newsletter : discounts/specials : message boards : search : site index

© 1994 - Freerun Technologies Inc. All rights reserved. View our PRIVACY POLICY.
Sister sites: Napavalley.comSonoma.comYountville.org


 

WineCountry.com