Following the wildfire last October, the rain and green grass quickly blanketed the lands with soothing vigor. This intrepid Great Blue Heron is lately making the rounds, hunting for frogs, insects and rodents among the new growth by our organic Syrah vines. These majestic birds, the third-largest herons on earth, usually find their meals by ponds and rivers. This one is broadening its culinary preferences by flushing out wild little edibles in the vineyards, far from the waterways.
We would like to share an update on Frey Vineyards. All of our family members and winery staff are safe.
Our beautifully rustic office buildings, tasting room, and bottling line have burned, but the main house and the insulated warehouse holding our case goods are unscathed. Our stainless steel wine tanks and the majority of the crush pad are also fine. Although vineyards typically don’t burn, with the intensity of this firestorm we did lose about 10% of our estate vineyards along the peripheries of the ranch. In addition to the home ranch, we have 300 acres of satellite vineyards scattered throughout Redwood Valley and Potter Valley that are in great shape.
Fortunately, we broke ground two months ago for our new winery site on West Rd in Redwood Valley, and this land is untouched. We are mourning the loss of many of our grand oak trees that provided summer shade and a diverse wildlife habitat, but at the same time we are grateful that healthy stands of oaks are thriving at our new location.
We would like to extend a huge thank you to our long-time friends at Barra, Fetzer, and Parducci wineries who have offered their certified organic facilities for temporary offsite winemaking. This is an invaluable help. We are looking forward to being able to bottle more wine soon with the help of a mobile bottling line arriving in the first part of November. You’ll be happy to know that we’ll be able to fill the Frey wine pipeline before the holidays.
The Redwood Complex Fire is 100% contained, especially with the help of a soothing rain last Thursday. We have deep gratitude for the teams of first responders who worked tirelessly to suppress the fire and keep all of us safe. Our hearts go out to our many, many friends and neighbors who lost their homes in this crisis. In the last weeks we have seen a tremendous outpouring of support from our local community and beyond for everyone affected by the fire. To help, please donate to the Disaster Fund for Mendocino County.
While the winery has been described in the media over the past week as “demolished”, we feel that this term doesn’t apply to our resilient spirit to rebuild. We are so grateful to live in a rugged back-to-the-land community that supports each other and has a collective power for renewal.
We are profoundly saddened by the loss of life that has occurred and the destructive force that fire can wield. Juxtaposed against a scorched aftermath, we also recognize the essential role of fire in the Biodynamic cycle. As one of the four elements, along with earth, air, and water, it demands our respect for its regenerative powers. We are heartened to hear the consoling words of a friend whose farm withstood a devastating wildfire two years ago. She said that the following spring was the most beautiful display of wildflowers on their property that she had ever seen. We’re looking forward to spring at Frey Vineyards.
A homemade flaky pie crust with creamy ricotta cheese and ripe heirloom tomatoes. Perfect during tomato season, and with a glass of Frey Organic Sangiovese.
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup Unsalted Butter
1/4 cup ice water
2 tablespoons olive oil
1 pound heirloom tomatoes
1 pound whole milk ricotta cheese
1 clove garlic, sliced thin
Fresh chives and basil, garnish
Coarse salt and pepper
Crust: Start the crust by stirring together the flour and salt and then cut in the cubed cold butter until pea-sized pieces. Mix in the ice water by the tablespoon. The dough should be a bit shaggy. If you press it together it should stick, but just barely.
Scoop the dough out onto a clean surface and fold it over itself a few times to form a loose ball. Wrap it tightly in plastic and put it in the fridge for at least 30 minutes. You know you did it right if you can see chunks of butter in the dough.
Filling: The most important part of this recipe is to salt and drain the tomatoes of any extra liquid. Slice the tomatoes and line a colander with them. Then sprinkle them with salt and let them rest for about 10-15 minutes.
When you’re ready to make the tart, roll your dough out into about a 14-inch round. It doesn’t have to be perfect. Then drizzle the dough with olive oil and spread the ricotta cheese. Leave about a 2-inch border around the edges so you can fold the dough over later. Add some slivered garlic to the cheese and top with tomatoes. Carefully fold the dough edges over the top and sprinkle it with a little salt and pepper and put it in the oven!
Bake the tart at 400 degrees F. for about 50 minutes. Rotate it once halfway through to make sure it’s cooking evenly.
After out of the oven let the tart rest for about 10 minutes to allow the filling to set up. Sprinkle chopped chives and basil on top and serve with a glass of Frey Organic Sangiovese.
Use fresh heirloom tomatoes in season, if possible.
Fresh basil, garlic, and chives.
Tomatoes ready for topping.
Ready to roll!
Ricotta cheese spread on the dough, then the garlic...
...and tomatoes on top. Ready for the oven.
The eyes get the first bite!
Fresh spring rolls should offer a pleasing contrast in texture (soft wrapper, chewy noodles, and crunchy vegetables) and flavors (fresh mint, basil, and cilantro; peanuts, spicy chilies, and salty sauce) which will pair perfectly with a cold glass of our Organic Pinot Grigio. Try to source organic ingredients for the health of farmworkers, your own health, and for future generations.
1 large carrot, peeled and shredded
1 large cucumber, peeled, halved lengthwise, and cut into matchsticks
½ cup chopped green onion
½ cup fresh basil and/or mint leaves torn into ½ inch pieces
½ cup fresh cilantro leaves
1 cup lettuce leaves chopped
2 cups cooked rice noodles
8 (8-inch) round brown rice paper wrappers
Peanut Sauce Ingredients and Recipe
¼ cup creamy organic peanut butter
1 tsp Asian chili-garlic sauce
¼ cup soy sauce
2 tbsp rice wine vinegar
1 tbsp brown sugar
Cream together peanut butter and brown sugar, then add vinegar, chili-garlic sauce and soy sauce. Blend together to make a rich & creamy peanut sauce perfect for dipping in your Spring Rolls.
1. Prepare all ingredients in individual bowls.
2. Spread clean, damp dishtowel on counter. Fill 9 inch pie plate with 1 inch of room-temperature water. Submerge each wrapper in water until just pliable, about 2 minutes. Lay softened wrapper on towel. Scatter about 4 basil leaves, 4 mint leaves and 6 cilantro leaves over wrapper. Arrange 5 cumber sticks horizontally on wrapper, leaving 2 inch boarder at bottom. Top with carrots, lettuce leaves, green onion, and about 2 tbsp noodles. Fold bottom of wrapper up over filling. Fold sides of wrapper over filling and then roll wrapper up into tight spring roll.
3. Repeat with remaining wrappers and filling. Serve immediately with peanut dipping sauce and a glass of Frey Organic Pinot Grigio.
We enjoy this family favorite with roasted root vegetables and a farm fresh garden salad. This dish pairs nicely with Pinot Noir due to the earthy flavors of the nuts, dried berries, and root vegetables.
Serves 4 to 6
4.5 cups water
1 cup sugar
6 (2-inch) strips orange zest thinly sliced
2 large carrots, peeled and cut into ¼-inch pieces
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
¾ teaspoon saffron threads, crumbled
½ teaspoon ground cardamom
1½ cups basmati rice, rinsed
½ cup dried cranberries
½ cup dried currants
¼ cup almonds, roughly chopped and toasted
¼ cup pistachios, roughly chopped and toasted
1.) Bring 2 cups of water and sugar to boil in small saucepan over medium-high heat. Stir in orange zest and carrots, simmer until carrots are tender, 12-15 minutes. Drain and allow to cool on a plate.
2.) Heat olive oil in a large saucepan over medium heat. Add the onion and 1 ½ teaspoons salt and cook until the onion is softened, about 5 minutes. Stir in saffron and cardamom and cook until fragrant, about 1 minute. Stir in rice, and cook for about 3 minutes or until the edges begin to turn translucent. Stir in 2 ¼ cups water and bring to a simmer. Reduce to low, cover, an simmer until liquid is absorbed and rice is tender, 18-20 minutes.
3.) Remove pot from heat and sprinkle candied carrots and orange zest, cranberries, and currants over rice. Place clean, dry dish towel over pot and return the lid to the pot with the towel underneath. Allow to stand for 10 minutes. Add almonds and pistachios and gently fluff with fork. Season with salt and pepper to taste.
Vegan Holiday Cinnamon Chocolate Chip Cookies
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12-15 cookies
½ cup coconut oil
1 cup brown sugar
¼ cup chocolate almond milk
1 tablespoon vanilla extract
2 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup vegan chocolate chips
Pre-heat oven to 350 degrees. Cream (thoroughly mix) together the coconut oil and brown sugar, then add the almond milk and vanilla. The mixture may be liquidy. This is OK. In a separate bowl mix the flour, baking soda, baking powder and salt. Combine the wet and dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels and any other mix-ins of your choosing. Roll into Tbsp sized balls and place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine. Bake for 7-10 minutes. (We did 8 which was perfect). Enjoy with a glass of Frey Biodynamic Cabernet
Panzanella Salad with Frey Organic Pinot Grigio
• ½ loaf of Sourdough bread (about 10oz), cubed
• 2 cups cherry tomatoes
• 2-3 large heirloom tomatoes
• ½ red onion, thinly sliced
• 1 English cucumber, peeled and cut into chunks
• Handful of basil leaves, torn into small pieces
• 1 tablespoon of red wine vinegar
• ½ cup of extra-virgin olive oil (divided)
• 3 cloves of garlic (crushed)
• Salt and pepper to taste
• Heat the oven to 350 degrees.
• Heat 1/4 cup of olive oil in a large oven-proof skillet over medium heat.
• Remove the skillet from the heat, add crushed garlic and bread and mix well.
• Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown. Let it cool down.
• In the meantime, prepare the tomatoes. Cut the cherry tomatoes in half, and core and slice the large tomatoes into medium cubes.
• In a large bowl, mix tomatoes, cucumbers and onions.
• Combine vinegar with remaining olive oil, salt and pepper and pour over the salad. Mix well.
• Add toasted bread and basil, and toss everything together.
• Enjoy with a glass of Frey Organic Pinot Grigio!
Sitarani Palomar, co-host of "An Organic Conversation" made this delicious soup for us served with an arugula salad with beluga lentils at a recent organic food event.
¼ cup extra virgin olive oil
3 cloves garlic, smashed and peeled
1 large yellow onion, sliced
¼ cup + ¼ cup Frey Vineyards Biodynamic Chardonnay
5 threads of saffron
2 ½ pounds heirloom tomatoes
2 cups vegetable stock or water
1 tablespoon sea salt
1 teaspoon freshly ground pepper
Preheat oven to 300 degrees F. Core and quarter the tomatoes and set aside.
Heat a large saucepan over medium heat. Add the olive oil and when warmed, add the garlic, sautéing until golden, but not browned. Add the sliced onions, sea salt, and black pepper, and sauté until onions begin to soften. Add ¼ cup of white wine and saffron, and simmer until the wine cooks off, about 10 minutes. Remove from heat add tomatoes, and then divide the ingredients between high-sided sheet trays or casserole dishes. Place in oven and roast for 1 hour.
Remove roasted tomatoes, garlic and onion from the oven and deglaze with the remaining ¼ cup of wine, stirring to dissolve as much of the browned ingredients as possible. Transfer all vegetables and juices to a high-speed blender with vegetable stock or water. Purée until smooth, and pour back into the larger saucepan. Bring to a boil, reduce to simmer, and simmer for 15 minutes, or until desired consistency is reached and flavors have melded. Season with additional salt and pepper to taste.
Pairs perfectly with Frey Vineyards 2014 Biodynamic Chardonnay at lunch for its balanced acidity and complementary depth from light oak flavor. Alternatively, enjoy with the velvety richness of Frey Vineyards 2014 Organic Merlot for a satisfying dinner. Serves 4.
By Darlene Buerger, 1st place winner in our Frey Wine Recipe Contest.
I love summertime and the abundance of sweet berries. For me that means berry pie, berry sauce, berries and ice cream or just about anything I can make to enjoy fresh berries. I also love the fresh taste and sweet aroma of Frey Organic Natural Rosé Wine. I decided to incorporate my two favorites into this easy to make, elegant recipe. Who says “You can’t have your wine and eat it too?” This recipe is best when served with an additional glass (or two) of Frey Organic Natural Rosé Wine. Enjoy!
1-8oz roll phyllo dough, thawed
½ cup butter, melted
1½ cup walnuts, chopped
½ cup cherries, pitted, chopped
½ cup sugar
2 tablespoons flour
1 teaspoon lemon zest
½ cup honey
½ cup sugar
½ cup Frey’s Organic Natural Rosé Wine
2 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
2 tablespoons walnuts, chopped
2 tablespoons shredded sweetened coconut, toasted
1 tablespoon grated ginger
1 teaspoon lemon zest
Spray 9x11 inch baking pan with cooking spray.
1) In a medium saucepan combine berries, sugar, flour and 1 teaspoon lemon zest. Cook over low heat 2 to 3 minutes or until berries have broken down and sauce has started to thicken. Cool slightly.
2) Unroll phyllo and remove single sheet. Place on flat surface. Brush with butter and repeat until you have 5 layers. Place phyllo in pan and place ¾ cup walnuts on top of phyllo. Top walnuts with 5 more layers phyllo and butter. Top this layer with berries and 5 more sheets of phyllo and butter. Top this layer with remaining walnuts and 5 more sheets of phyllo and butter. Generously butter top of final layer of phyllo and score top, cutting through all layers into desired size pieces. (3x3 inch squares or diamonds)
3) Bake baklava at 350 degrees for 25 to 35 minutes or until golden brown.
4) Glaze: In a saucepan combine honey, sugar, wine and lemon. Heat to a boil and then reduce heat to low and simmer 6 to 8 minutes or until sauce starts to thicken. (Stir sauce to keep it from burning.) Remove sauce from burner and stir in balsamic vinegar.
5) Pour cooled sauce over the baklava. Sprinkle with *Topping. Allow to set for at least 1 hour before serving.