At Rubino Estates, our Italian heritage and tradition honors the second property owner, Ernest Ferrario, and the rich history of Italian immigrants in the Livermore Valley. Ernest Ferrario was an Italian immigrant who moved to California to work on the railroads in San Rafael. Accustomed to the delicious wines in Italy, Ferrario decided to break into the wine business and purchase the Ruby Hill Property from John Crellin in 1921. Ferrario developed the land into a magnificent vineyard and established an admirable reputation as a Winemaker. Today, we carry on his legacy in our commitment to producing wines of distinction from Italian varietals. Wines like our Primitivo, Riserva Sangiovese, and Night Owl Barbera are delicious wines made in California, inspired by Italian fine wines.
Saturday is National Pasta Day, and we can't wait to dig into a big bowl of gnocchi. Here is a round-up of some of our favorite Italian restaurants in the Tri-Valley offering dining and take-out options so you can celebrate National Pasta Day, too. Come in for an afternoon tasting at Rubino and then head out for a lovely dinner to pair with your favorite Rubino Estates wine!
Celebrate National Pasta Day at These Tri-Valley Favorites
Incontro is the perfect place to gather with family and friends. The inspiration for the name came from their desire to create a place to encounter diverse cuisines from all of Italy's regions.
Located in the heart of downtown Pleasanton, Barone’s Restaurant offers seasonal menus and innovative cuisine.
Bringing together their Argentinian roots, Italian heritage, and Northern California location, Brava Garden Eatery features a selection of fresh-made pasta and locally-sourced ingredients.
Chef and co-owner Bilarddi Carteli was trained in Italy and prepares their daily off-the-menu classic Italian specials using only the freshest ingredients.
Classic Italian fare in a fun and friendly environment. It's the perfect place to gather with family and friends.
Located in scenic downtown Pleasanton, Pastas Trattoria has the best views of downtown. Enjoy one of the delicious flatbreads or specialty entrees.
Staying in this weekend? Tag us on social @rubinoestates and let us know what pasta you made and which Rubino wine you're enjoying with it!
It's October, and that means soup season is upon us! After the rush of harvest, it's nice to have easy meals on hand so that the weekends really feel like a weekend. We like to make a double batch to have plenty of leftovers to enjoy as lunch for the week or to freeze for another rainy day.
Corn Chowder is one of our favorites. Take some of the last Brentwood Sweet Corn of the season, add potatoes, and maybe a little bacon, and you're all set. What we love about this recipe is that you also make your own corn stock for the soup! We were surprised by the depth of flavor the corn stock added. Add a little cream at the end for a little richness and enjoy with a glass of the 2016 Rubino Estates Riserva Chardonnay. It's rich, smooth texture and pleasant acidity make it a perfect wine for your favorite fall soups!
Basic Corn Chowder via New York Times Cooking
- 4 to 6 ears of corn
- 1 tablespoon butter or neutral oil, like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded and chopped (optional)
- 1 cup whole or low-fat milk
- ½ cup chopped parsley (optional)
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Enjoy complimentary shipping on 6 or more bottles!
It is Magnum Month at Rubino Estates, and we could not be more excited about the offerings we have for you. We tend to get many questions about the benefits of larger formats versus regular 750-milliliter wine bottles, so we thought we would share some helpful information about magnums.
They are Rare
Most wineries bottle a limited quantity of magnums, and they are often reserved for showcasing outstanding vintages, for marking a winery's anniversary, or for donating to charity auctions and events.
Higher Quality Wine
The aging of wine is accelerated when exposed to oxygen, also known as oxidation. There is a small amount of oxygen trapped inside every wine bottle, and a larger wine bottle has less oxygen relative to the volume of wine. This means that the wine oxidizes more slowly. Slower oxidation often translates into better maturation and higher quality wine.
Better Aging Potential
If you want to put a bottle away for a grand occasion many years in the future, a magnum is a great option. Slower oxidation means that the magnum will reach its peak long after 750-milliliter bottles have reached their prime.
Resistance to Temperature Fluctuations
The larger volume of liquid in a magnum takes longer to warm or cool and is, therefore, more resistant to potentially damaging temperature fluctuations.
There is nothing like bringing out a magnum at a celebration. Whether it is a wedding or an anniversary party, they are an impressive sight to see.
Did you know we also have a Magnum Club? When you join the Magnum Club, you will receive two magnums each quarter, curated by our winemaker. You also have access to one complimentary Portfolio Tasting per year for up to 4 guests. You can sign up here!