Recent news, stories from the winemaker, happenings around the winery, recipes and more!
The 2020 Vintage
By Mark Fowler, Andis Wines Winemaker
Considering all the challenges this year, from the COVID-19 virus, to major heat waves, and finally to the intense California fires, we are now seeing 2020 turning out to be a phenomenal harvest for Andis Wines.
After doing some early tastings, there was excitement throughout the winery. Given how trying 2020 has been, we ended up with no issues and with wines of extreme quality.
Considering the hot weather, this year’s harvest was a sprint with 90% of our lots processed in 40 days. This compares to our normal harvest lasting 60 days or more. In addition to the heat waves, we had weeks of choking smoke from a horrible fire season. Watching each lot closely, we were relieved to find no effect on the grapes in our area of the Sierra Foothills.
Our early tastings showed wines of good character, bright natural acidity, focused aromas and fruit, and great structure. Given the challenges of 2020, we are grateful that we have been rewarded with a classic and phenomenal vintage, and that we can look forward to some truly awesome wines.
2020 Andis Bud Break
Mark Fowler, Andis Wine Maker
Spring is here, the defining season for every winemaker! We just wrapped up winter pruning in the vineyard in February, and are now eagerly anticipating spring and bud break.
Bud break signals the beginning of this year’s vine growth. As the soil temperature rises so does root pressure, bringing once dormant buds back to life. The buds start to swell and get felty until finally the first and second leaves start to unfold.
Spring is the most nerve racking time of the year for us as a single frost can damage an entire crop. If the temperature drops below 32 degrees the delicate buds may be destroyed. If temperatures rise too much the grapevines will grow too rapidly focusing energy on producing leaves instead of berries. Mild springs are ideal for encouraging slower growth.
If the weather is in our favor small shoots and leaves, required for photosynthesis, start to develop on the vine. As the vine grows more buds may develop, these buds are removed to allow the vine to focus its energy on the intended growth. Eventually small flowers start blooming and tiny bunches of grapes start to grow. At this early stage we can start to determine the size of the crop and berry. Everything that happens in the spring defines the rest of the season!
Follow along with our 2020 harvest as we update our blog and social media all season long.
Take a walk through the vineyard with Andis Wine Maker, Mark Fowler - YouTube - In the Vineyard
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Spring is upon us in California and in wine country that means it's time to start the transition from red to white wines. As the days start to warm up and we spend more time outside reaching for a chilled glass of white wine can be the perfect addition to your day.
Salads and seafood are often easy pairings with white wine but we enjoy the richness of this Creamy Mushroom Bow Tie pasta with our 2018 Old Vine Semillon and our 2019 Cuveè Blanc. Both wines impart the perfect balance of citrus and bright pops of acidity that help cut through the richness of this pasta.
CREAMY MUSHROOM BOW TIE PASTA
2 c. bow tie pasta
4 oz. pancetta
2 T. shallots or onions, chopped fine
3/4 lb fresh mushrooms white button or cremini, 1/4" diced
3 T. buttered
fresh ground pepper
6 T heavy whipping cream
4 T parmesan, grated
1 T fresh parsley, finely chopped
squeeze of fresh lemon
1. Cook pasta in salted boiling water for time listed on package.
2. While pasta is cooking, sauté pancetta in a large sauté pan over medium heat until pancetta is crisp. Remove pancetta and drain on paper towel. In same pan add mushrooms & onion a pinch of salt and a few grindings of pepper. Continue to sauté until mushroom liquid has cooked out.
3. Add butter to the mushrooms and onion. Once butter has melted add heavy cream. Stir over medium heat until sauce has slightly thickened.
4. Add cooked pasta directly to your sauté pan. Toss pasta to coat in sauce.
5. Sprinkle pasta with grated parmesan cheese, chopped parsley and a squeeze of fresh lemon. Serve hot out of pan.
Adapted from Marcella Hazan, Essentials of Classic Italian Cooking. Mushroom, Ham and Cream Sauce.
Seems like everyone could use something warm and puffy right now. Our very own Rebecca Bozzo is sharing her recipe for a Dutch Baby pancake. Create a little bit of sunshine in your day with some simple pantry ingredients and then top it with powdered sugar, a decadent sauce or nothing at all.
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DUTCH BABY PANCAKE
2 Tbl Butter
1/4 c. Sugar
1/2 c. Flour
3/4 c. Milk
1/2 t. vanilla
1. Pre-heat oven to 425 degrees.
2. Melt butter in cast iron skillet or other oven safe pan. Remove from heat once butter has melted and set aside.
3. In a medium size bowl or blender mix Eggs, Sugar, Flour, Milk and Vanilla. Pour in pan with melted butter.
4. Bake in skillet for 20 minutes. Pancake should puff up in oven.
5. Serve warm. Dust with powder sugar, squeez of lemon of with Plum Sauce.
5 oz jar Jamnation, Plum & Get It (or Ohter jam)
1/2 Meyer Lemon
1. Heat Jam over low heat, squeeze half a Meyer lemon into jam. Stir and drizzle warm over Dutch Baby.
Recipe adapted from Martha Stewart.
Follow along with Becca on our YouTube Channel!