Quality fruit + great family = a rich tradition of food-friendly wine! “Doug Nalle & his wife Lee started their winery with the intention of making elegant, lean & complex Zins in the European style of noble red wines” – Decanter
“Vinum sapientiam tibi dat” aka “Wine makes you smart” … but don’t quote me. –Doug Nalle
The 2022 vintage will be Doug Nalle’s 50th harvest! And the estate old vines turn 95. Big milestones here at Nalle.
The 2022 vintage will be Doug Nalle’s 50th harvest! And the estate old vines turn 95. Big milestones here at Nalle.
In this discussion filmed on January, 25, 2022, Whitney and Bob Hopkins of Hopkins River Ranch discuss family history and agriculture with Viticulturalist, April Nalle. https://www.youtube.com/watch?v=I9brbQAIRsw Connect with Nalle Winery and Hopkins River Ranch:...
We love reading articles from Along The Wine Road, from there monthly varietals to their winery spotlights. That is why we are so excited to be featured in part 3 of their series on multigenerational family wineries. This series explores the history of family run...
14 years ago today Doug Nalle was featured in Tim Teichgraeber's SFGate article on Zin's "sweet spot"… which is, of course #DryCreekValley. The valley's proliferation of family wineries has created a winemaking culture that has several generations of experience with...
We party in the rain at Nalle! @solorio_band is rockin’ it! #wineclubparty #americana #raindance
Where do wineries get their grapes? Nalle is estate grown and bottled, meaning we grow our own grapes and bottle at the winery. It might be hard to tell the difference when you see wines on the store shelf, but a lot of wines are outsourced fruit or pre-made juice...
In a nutshell harvest looks something like the following although it is my highly simplified version: Starting in August sometime, we begin brix sampling, which means we go through specific blocks of grapes to assess their sugar level. For example, we like to pick our...
Simply put, dry farming means no use of irrigation water, and relying solely on natural precipitation. This is an old-fashioned, labor-intensive way of farming. In Dry Creek Valley, this method has traditionally depended on the Mediterranean climate here in Sonoma,...
We love Huevos Rancheros for breakfast and dinner! Savor this egg-based dish with a combination of beans, fire roasted tomatoes, serrano chiles, lime juice, cilantro, hot sauce, and corn tortillas Find this recipe on food.winetrails.net and discover the perfect Nalle...
Ditch the celery and mayonnaise for a delicious next-level chicken salad that will have your guests asking for seconds. The dish offers a wonderful combination of fresh crisp mustard greens and pine nuts for the base of the salad, topped with lightly toasted bread...
Less than a 5-minute drive from Nalle Winery, one of our favorite partners is Healdsburg’s biggest little independent supermarket, Big John’s.
Try this Italian-inspired recipe for your next weekend get-together with family or friends. Lightly browned shrimp paired with a sweet sauce made with lemon rind, raisins, and pine nuts. This dish can be eaten alone, or along with a simple pasta for a full course....
Need inspiration for next weekend’s brunch? Indulge in fried eggs served sunny side up over white rice Cuban style! We can’t get enough of the sautéed pineapple and plantains paired with a spicy habanero sauce.
You would be hard pressed to find a Catelli’s review online that mentions their Burrata and Prosciutto and doesn’t carry a 5-star rating. This delicious appetizer is made with triple-cream mozzarella and San Daniele Prosciutto, which is served between fresh arugula...
Visitors say that you will feel like you’re lost as you venture those few extra miles up 101, or perhaps 128 if you’re coming from the east. But let your stomach be the guide and you will be delighted by the delicious food and family feel of this Geyserville gem....
Even if you are new to Catelli’s, you may have heard of their famous meatball sliders on Guy Fieri's Diners Drive-Ins & Dives. This dish arrives as a trio of sliders, meatballs cooked to order, and covered in a light and flavorful slow cooked tomato sauce. Our...
Let the good times roll! Thank you @kahana11 for sharing your good times with Nalle! Join the Squirrel Club for priority access to our zintastic limited production wines and new releases twice a year (spring and fall) at 20% off. View this post on Instagram...
Join Wine On The Dime & Boozy Chef as they review our 2017 Dry Creek Valley Classic Zinfandel at the Historic Pearl in San Antonio, Texas! https://www.youtube.com/watch?v=TNNYV2CEZq0
Two years ago today Nalle Winery was honored to be featured in an article by esteemed writer and columnist Lettie Teague Read More
This is great for a large crowd. It has become Lee's most-requested dessert in the Dry Creek Neighbor's Club. She usually has to make a double-batch and rarely has anything left over to take home! 1/2 c. sugar 4 Tbsp. water, plus 2 Tbsp. cold water 4 whole eggs 4 egg...
This is a family recipe featured in the Savoring Dry Creek Valley cookbook. Ingredients for cornmeal crust: 1 c. yellow corn meal 1 tsp. salt 1 c. cold water 2 c. boiling water Preparation: In a medium saucepan, mix corn meal with cold water. Add boiling water and...
4 whole boneless, skinless chicken breasts (12-oz. ea.) 1 can whole green chilies (7-oz.) 1/4 lb. Monterey Jack cheese 1/2 c. fine dry bread crumbs 1/4 c. Parmesan cheese, grated 1 tsp. chili powder 1/2 tsp. garlic salt 1/4 tsp. ground cumin 1/4 tsp. ground black...
4 whole boneless, skinless chicken breasts 1/4 c. butter or margarine, softened 1/2 tsp. oregano leaves 1 Tbsp. parsley, chopped 1/4 lb. Monterey Jack cheese 1/2 c. fine bread crumbs 1/2 c. Parmesan cheese, grated 1 tsp. oregano leaves 1/2 tsp. garlic salt 1/2 tsp/...
This is a Food and Wine Affair Recipe by Dan Berman, now applying his food expertise on the Big Island of Hawaii. Serves 8 Ingredients: Nalle Chardonnay, 1/2 cup 1 lb potatoes, peeled and sliced thin 1/2 lb yellow onions, sliced thin 1/4 lb leeks, white part only,...
The following recipe was used by Barbara Hom of Night Owl Catering (nightowl2@earthlink.net or 579-7801) at our Passport events. You'll love them just as much as the attendees did. For 1 whole pork loin or 1 pork shoulder or butt. Ingredients: 2 cups water 1 cup pinot...
This recipe was also used by Barbara Hom of Night Owl Catering (nightowl2@earthlink.net or 579-7801) at our Passport events. Mix in bowl: 1/2 head shredded red cabbage 1/2 head shredded green cabbage 4 green onions chopped fine 2 tbs toasted sesame seeds 1/2 cup...
Ingredients: 1/2 cup raspberries 1/2 cup blueberries 1/2 cup blackberries 4 tbs chopped shallots 1 tbs chopped ginger 2 tbs butter 1 cup Nalle Pinot Noir 2 cups beef stock 1 tps 5 spice powder (available in the spice section of most markets) 1 tbs honey 4 tbs soft...
Serves 4 Ingredients: 2# boneless beef shortribs dipped in flour 1 carrot peeled and cut into 6 pieces 1 onion peeled an cut into 1/8s 6 cloves garlic 2 stalks celery cut into 2" pieces 1/4 cup corn oil S and P to taste Enough stock, wine or water to cover- about 1-2...
Ingredients: 1/4 cup Ko chu Jang (a soybean paste w/ red peppers) available in Asian markets 4 garlic cloves chopped 2 T rice wine vinegar 2 T soy sauce 1 T sesame oil 1 T sesame seeds toasted 2 green onions - chopped 4 tsp sugar Preparation: Mix all Ingredients:...
Our 2015 Dry Creek Valley Zin was a top pick in Decanter magazine's 2018 "Heart of Zinfandel" article! Rich & juicy with blueberry + cherry aromas, this Zin is both refreshing & complex. Read more: Read More
Ingredients: 1# grade no. 1 ahi - cut into 1/2" cubes 2 roma tomatoes - peeled, seeded and cut into 1/2" cubes 3 green onions - chopped 1 T cilantro chopped 4 Tsp soy sauce 1 T sesame oil 1 T toasted sesame seeds 1 Teaspoon cinnamon 1 tsp chili flakes Salt and pepper...
Short, sweet, and to the point! Watch Mike and Brandon from @wineweirdos review our 2015 classic Dry Creek Valley Zin in under one minute: https://www.youtube.com/watch?v=laWrgYmhwFw
Join Zinmasters April & Andrew Nalle as they discuss Nalle's 100+ year family history, the power of Zin & Andrew's winemaking philosophy on Episode 218 of Wine for Normal People https://www.youtube.com/watch?v=E8c9KaGS9Gw
Yesterday, I published my Top Ten Wines of the Year that I pulled from my own cellar—wines that I had purchased or that I had received as a gift. Based on a few comments and a couple of emails, it was clear to me that some of you actually read this blog for...
The New California is an Old Story The move from power to finesse in Californian wine is the next big thing, but also a very old story, explains Mike Steinberger. In case you haven’t heard, the new thing in wine is the so-called New California. That’s the catchphrase...
What makes Sonoma County special? Doug Nalle talks fermentation, climate, and wine critics with New Zealand writer Alex Robertson. Read the full article: Read More
Eric Asimov THE wine panel generally explores a particular region, genre or vintage in all its manifestations. We might examine the 2007 Barolos, for example, or survey recent Mosel kabinett rieslings or Mendocino pinot noirs. Our tasting coordinator, Bernard Kirsch,...
We loved meeting @northbaybohemian columnist James Knight during his visit to Nalle in 2012! James explores the physicality of our wine, the crispness of the tannins, and Andrew’s studies at the university of Doug. Read More
BY KAREASA WILKINS The first thing I notice about Nalle Winery in Healdsburg is the row of gnarled, thick stumped Zinfandel vines lining the pathway up to the large red barn where the Nalle family makes their wine. The vines look much older than many of the other...
In the 2002 Wine Enthusiast article, "Zinfandel: Is Bigger Better?", contributing editor Paul Gregutt dubbed our 1999 Dry Creek Valley Zin a top pick due to its precision, vivacious berries & lip-smacking acids. You can give it a read here: Read More