New!
Italian
Sauce Recipes from the Crinella Family Cookbook.
Check
out our new lower fat recipe index.
Don't miss our expanded Brunch and Luncheon recipes!
Download screensavers with scenes from Crinella Winery.
Coast Magazine Article
Land of Prosperity A brother-sister team leave their
careers and return to their family's Sonoma land to make wine.
by Jessica Forsyth
Artichokes - Great Food for Spring
Menus
Artichokes are a wonderful springtime food. Now is a perfect time
to add this very healthy, fresh food to your diet.
They are low-calorie, fat free with high fiber. They are a good source of vegetable protein as well as many
vitamins and minerals such as silymarin which is an excellent
liver tonic. We have a wonderful recipe for
Artichokes
with Shrimp Topping, and here are some other ideas:
In the region of Rome, Italy, there is a special variety of artichoke grown which has no choke and can be harvested small and eaten whole.
They are prepared very simply with Lemon, Mint, Parsley and Garlic, often
simmered in oil and wine. In this country, you can purchase baby artichokes
or full sized ones, cut them into halves or quarters depending on size and remove the chokes and tough leaves. Spain produces an artichoke
with characteristics similar to the Roman variety.
Artichokes can also be prepared by simmering whole until tender and
serving with an elegant sauce or drawn butter. Prepare according to the
directions below for simmering whole Cut them in half
lentghwise and remove the fuzzy choke. Pull off the leaves and dip in
sauce. Only the base portion of the tough outer leaves is edible.
Another excellent use for artichokes is to simmer them in a light tomato
broth with chicken pieces. Prepare artichokes according to sauté
instructions below.
Season according to your preferences and this can be served with pasta.
To prepare fresh artichokes:
If simmering whole, remove the tiny lower leaves and cut the stem to about 1/2 - 1 inch long. Using scissors, remove the thorny tips of each of the outer leaves. With a sharp chefs knife, cut across the top to remove the thorns on the top leaves. Wash under cold water, leaves side up and squeeze out water; repeat.
If using in sauté, casserole or other dishes, trim stem to about 1 inch. Peel off outer leaves until the artichoke begins to tape in again and the leaves appear pale green. Using a paring knife, trim the area where the leaves you have removed were attached to remove tough outer surface. Cut in half from top to bottom and remove the fuzzy center choke. Immerse in acidulated water until ready to use.
2008 Accolades
'05 Was a Great Year for Crinella Wine!
We're so happy to let you know our
2005 Sauvignon Blanc was awarded a Gold Medal at the Dallas Morning New Wine Competition.
We're thrilled to announce 3 awards at the 2008 San
Francisco Chronicle Wine Competition.
'05 Sauvignon Blanc,
'05 Glissando, and the first award for our
'05 Pinot Noir.
2007 Accolades
Second Gold for
'05 Glissando!
and 3rd Silver for
'05 Sauvignon Blanc!
We medalled at
the 2007 San Francisco International Wine Competition. Both
winners
are from the
Marino Vineyard which
continues to produce outstanding wine.
Thanks
Jim and
Rod.
Another Silver for '05 Sauvignon Blanc!
We're thrilled to announce on March 20, Crinella 2005
Sauvignon Blanc was awarded another Silver Medal in the National
Women's Wine Competition.
2005 Glissando
Takes Gold!
2007 Grand Harvest Competition delivered a Gold
Medal to our 2005 Glissando, Late Harvest Sauvignon Blanc.
A look at some of our 2007 Events
San Francisco Opera Opening Night Gala!
An elegant evening. Here
are a couple of photos
Wine Pairing Dinner
Our recent wine pairing dinner was a tremendous success.
From OC
Wine Blog "As you can imagine, this was an evening of countless culinary concoctions
carefully crafted to elicit an awe-inspiring reaction from all who
attended this event. Guess what--it worked! Massimo - a passionate
advocate of pairing the correct wine with the correct food - perfectly
matched the Crinella wines with the distinct and creative Onotria cuisine.
The Frankie Valli and the Four Seasons song "Oh What a Night" could have
served as a theme song. Great wines and great food--isn't that what life
is all about?"
View the
Menu
View the
photos
Wine Reviews
Oc Wine Blog
March 30, 2007
"Had dinner Wednesday night at Onotria restaurant in Costa Mesa with Frank Crinella, co-owner of Crinella Wines.
He's a professor of pediatrics and psychiatry at UCI, and an avid wine fan. He and his sister own vineyards in
Sonoma County and have started producing Sauvignon Blanc and late harvest Sauvignon Blanc, with a Pinot Noir to
come later this summer. I am a red wine fan, but have been rediscovering whites lately. Good thing, because
this Savignon Blanc is fantastic! We sipped the regular and the late harvest as the chef at Onotria brought out
plate after plate of the most amazing food that paired perfectly with the wines. I had some friends try the late harvest,
and they all wanted a bottle, which shows how good this wine is.
Check out the winery at www.crinellawinery.com."
Dan Berger said this (2006) about our 2005 Sauvignon Blanc...
Highly Recommended. 2005 Crinella Sauvignon
Blanc, Russian River Valley. Delicate tropical
fruit and mint with a faint lemongrass character. Succulent entry and mid-palate, but fine acidity for aging a year
to see some bottle development."
Massimo Navarretta of Onotria Wine Country
Cuisine says (2007)
about our 2005 Crinella Pinot Noir...
Clean, in the Burgundian style. Lean, intended to show the Pinot grape and the terroir, rather
than manufactured, as so many California and Oregon Pinots seem to be. Very pretty nose, without overpowering
mustiness or phenolic characteristics. Wonderful acidity. Excellent balance. Extraordinary for a young vineyard,
indicating that great wines will be coming up in the next couple of years, should you continue to make it in the
same manner.
Wine Enthusiast (2007) of our 2005 Sauvignon
Blanc...
"Has dryness and structure, with excellent acidity marking citrus and fig flavors. Spicy finish.
There's a little dip in concentration in the middle palate, but
it's really a wine to watch." - S.H. - Rating 88
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