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Recent news, stories from the winemaker, happenings around the winery, recipes and more!

 

 

 

 

 

Shannon Landis
 
March 22, 2021 | Shannon Landis

Beautiful Reviews from Jeb Dunnuck and James Suckling

We couldn't be more proud of our team and the delicious wines we've been creating. From the likes of Jeb Dunnuck and James Suckling to Sunset Magazine the word is out that Amador County and Andis WInes are producing wines that rival the likes of Napa and Sonoma vintners.

Check out our current selection here - SHOP ANDIS WINES

Time Posted: Mar 22, 2021 at 4:07 PM Permalink to Beautiful Reviews from Jeb Dunnuck and James Suckling Permalink
Janis Akuna
 
March 21, 2021 | Janis Akuna

Mustard in the Vineyards

Mustard Plants

It must be Spring! Just look at the bright yellow fields full of mustard blooms in the vineyard. While the weather may still seem winter-like, Mother Nature is telling us otherwise.

The Andis Vineyards have never looked so beautiful with the ground cover throughout. As mentioned in my previous blog, ground cover or cover crops can be beneficial in replacing nutrients. But what about mustard plants? While mustard plants do not return vine nutrients back to the soil, they do provide biofumigation, which suppresses various soil pathogens.

Typically mustard plants are used in vineyards to suppress nematodes, a microscopic worm that infects vine roots. Nematode infection will ultimately lead to low grape production and severe vine damage. Mustard plants produce a biofumigant called glucosinolate that deters damaging nematodes.

Later in Spring, the cover crops are turned giving beneficial mulch to the soils.

So come visit us at Andis Wines and enjoy the beautiful view of our yellow vineyards while you can!

Janis

Watch a short video of our wine maker, Mark Fowler discuss cover crops in the vineyard - COVER CROP VIDEO

Time Posted: Mar 21, 2021 at 10:21 AM Permalink to Mustard in the Vineyards Permalink
Janis Akuna
 
March 11, 2021 | Janis Akuna

Cover Crops in the Vineyard


As wine consumers, if we at all think about how the wine was made, we may think of grapes and grapevines and may even think of the farming aspect of growing grapes. While we mostly talk about the wine in our mouths, we should really give some thought to the farming.



Spring is barely here, yet we see growth in the vineyards. Not grapevine growth yet, but rather cover crops. Why do we need cover crops?

As children, we all heard of rotation farming. Some vegetations will add nutrients to the soil, some vegetations will take nutrients away. We can't rotate grape vines every year, which take nutrients away, but we can put in cover crops to add nutrients. What you see in the photo above are peas growing in between rows of our old Zinfandel vines. These peas will add nitrogen to the soils. It's a natural way to provide fertilizer to the vineyard. So now when you are having that wonderful glass of Andis Old Vine Zinfandel, you can be reassured that we have been sustainable in our farming methods. Enjoy!
 

Watch a short video of our wine maker, Mark Fowler discuss cover crops in the vineyard - COVER CROP VIDEO

Time Posted: Mar 11, 2021 at 12:00 PM Permalink to Cover Crops in the Vineyard Permalink
Shannon Landis
 
January 14, 2021 | Shannon Landis

Elevate your Weekday Dinners

Elevate your weeknight meals with a simple yet elegant lamb shoulder with a sauce made from garden herbs. For under $20 and in less than 15 minutes you can dine on Broiled Lamb Shoulder with Mint Chimichurri sauce.

Freshen up the 1960's pairing of lamb with jiggly mint jelly by drizzling your lamb with the Argentinian staple, Chimichurri.

We've decided to pair our dish with our Painted Fields Red Blend, meticulously balanced featuring 30% Malbec, another Argentinian favorite.

Lamb Shoulder with Mint Chimichurri 
Serves 2

INGREDIENTS

1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
 salt and pepper
2 pounds of lamb shoulder

PREPARATION

Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Serve with roasted or salt boiled potatoes to soak up the extra Chimichurri sauce.

Recipe from the New York Times

 

Time Posted: Jan 14, 2021 at 2:29 PM Permalink to Elevate your Weekday Dinners Permalink
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