National Breadstick Day with Rubino Estates!
It's National...Breadstick Day? Who even knew there was such a thing! Bread and wine are natural partners in the food and wine world. And we know, from how much everyone loves to snack on the thin, crispy breadsticks at the tasting room, that there is something so irresistible about the snap of a thin breadstick while you sip on wine. We stumbled upon this simple breadstick recipe so that you can recreate your favorite tasting room snack at home.
Grissini is a style of breadstick that originated in the Piemonte region of Italy. They were invented to provide the young, sickly Duke Vittorio Amedeo II of Savoy something gentle to eat. A baker from the town of Turin decided to take some bread dough and stretch it out into long thin strips before firing them in the oven. And thus we have the Grissini.
The recipe calls for sesame seeds, but you can play around with other herbs. Consider using some of your favorite Italian seasonings like rosemary or thyme. Dip them in olive oil and enjoy with your favorite Rubino Estates wine!
Thin 'n' Crunchy Italian Breadsticks (Grissini) from King Arthur Bread
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1 tablespoon Pizza Dough Flavor (optional, but tasty)
- 1 tablespoon King Arthur Easy-Roll Dough Improver, Baker's Special Dry Milk, or nonfat dry milk
- 3 cups (396g) King Arthur Italian-Style Flour,
- 3/4 cup (170g) lukewarm water
- 2 tablespoons (25g) olive oil
- 1 egg white, beaten with 1 tablespoon cold water
- 1/3 cup (47g) sesame seeds, or a mixture of your favorite seeds
- Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a soft, supple dough. Add one to two additional tablespoons of water if you are in a drier climate.
- Divide the dough in half, cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).
- Working with one half of the dough at a time, pat or roll it into a 9" x 13" rectangle. Brush the dough lightly with the egg white and water, and sprinkle it with the seeds. Roll the dough lightly with a rolling pin to press the seeds in.
- Use a pizza wheel or sharp knife to cut the dough (the short way) into strips about 3/8" wide. Twist the ends of each strip in opposite directions (as though you were wringing out a washcloth) to make a "twist," and place them on lightly greased or parchment-lined baking sheets.
- Cover the breadsticks and let them rest and rise for 30 to 60 minutes, until they've puffed noticeably.
- Towards the end of the rising time, preheat the oven to 425°F.
- Bake the breadsticks for 12 to 14 minutes, or until they're golden brown. Remove them from the oven, and cool on a rack.
Fall Sangria Recipe
Halloween is coming up, and while it may look different than years before, there's a chance you may still have a little gathering with family and friends. The kids will be stuffing their mouths with candy, but what about another adult-friendly alternative? It's not quite cold enough for mulled wine, but we love a good sangria, and we think this recipe for Honeycrisp Apple Sangria by Sally's Baking Addiction is a great fall-inspired drink to sip on while gathering around the fire. Double the recipe for a large group! We suggest using the 2016 Rubino Estates Amuleto for its hints of spice and cranberries.
Honeycrisp Apple Sangria
- 3 cinnamon sticks (plus more for garnish)
- 2 Honeycrisp apples, chopped
- 1 orange, thinly sliced
- 1 (750 ml) bottle 2016 Rubino Estates Amuleto
- 1 and 3/4 cups homemade apple cider or store-bought*
- 1/2 cup brandy
- 1/4 cup orange juice (or juice from 2 medium oranges)
- juice from 1 lemon
- club soda, to taste
- Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 – 24 hours. Taste; if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
- If you’d like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit* and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!
Ready to make this delightful fall drink for your next family gathering? Stop by the tasting room and take advantage of the last few magnums of 2016 Amuleto!
Celebrate National Pasta Day with These Tri-Valley Favorites
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 - Danville, CA
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.
Barone's - Pleasanton, CA
Located in the heart of downtown Pleasanton, Barone’s Restaurant offers seasonal menus and innovative cuisine.
Brava Garden Eatery - Pleasanton, CA
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.
Chianti Reserve - Pleasanton, CA
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.
Campo di Bocce - Livermore, CA
Classic Italian fare in a fun and friendly environment. It's the perfect place to gather with family and friends.
Pastas Tratorria - Pleasanton, CA
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!
Chardonnay and Corn Chowder
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.
Add our wine of the month to your next order.
Enjoy complimentary shipping on 6 or more bottles!
It's Magnum Month at Rubino!
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!