Month: April 2018


April 12th, 2018

Vit Bit: Crown Suckering

by: Aileen Niizawa Morris

It’s officially Spring when the vineyards begin to sprout leaves and we start tearing them off. This labor intensive, very important step is called crown suckering where surplus shoots are removed from the vine’s cordon. As John Giguiere explains in the video, this is the first step in the season’s canopy management. Removing these unwanted shoots improves quality by reducing the density of the canopy and balancing the season’s crop level.

April 9th, 2018

Prosciutto-Wrapped Dates with Bleu Cheese

by: Jenna Wirkner

I love to pair this delicious appetizer with our Tinto Rey Rosé. The creamy bleu cheese and savory prosciutto pair perfectly with the refreshing stone fruit flavors of the Rosé. Enjoy!

(click to enlarge images)

Prosciutto-Wrapped Dates with Bleu Cheese

• 16 fresh dates
• 4 oz. bleu cheese
• 8 thin slices of prosciutto, halved lengthwise
• Matchbook Extra Virgin Olive Oil, to drizzle
• Balsamic glaze, to drizzle

• Preheat oven to 350 degrees.
• Use a small sharp knife to cut a slit in each date. Remove and discard pit.
• Spoon 1 teaspoon of bleu cheese into each date. Press to enclose filling.
• Wrap a piece of prosciutto around each date and place on baking sheet.
• Drizzle with Matchbook Extra Virgin Olive Oil and balsamic glaze.
• Cook for 8 minutes or until desired crispiness.
• Enjoy!

Makes: 16 | Prep Time: 15 minutes

Jenna Wirkner
Tasting Room Manager

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