DVQ Q1 2021 Well, friends, here we are in 2021. Speaking for myself, I’m having a hard time differentiating between the two. If anything, it’s like 21 has a bet with 20 that it could be even more tumultuous. “Cute pandemic you got there. I’ll see that and raise you an insurrection.” It boggles the mind. At least it does mine. We find ourselves spending this February much as we did the last. If one thinks about it, it could remind one of a sort of Groundhog’s February. Let us all hope that every month this year isn’t just a replay of the month from last year. I’m sure they won’t be, at least not all of them. There has to be an exit to this tunnel, and that exit will be egressed through this year. Of that I’m [...]
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Our club release has been rescheduled to the weekend before Thanksgiving, November 20, 21 and 22. We will be releasing both the summer and the fall pickup wines at the same time. Our summer pick up included one Sweet Dragon Semi-sweet Riesling, one Dragon’s Kiss Rosé of Pinot Noir and our 2018 Dragons Lair Pinot Noir. The fall pick up will include one 2017 Crystal Dragon Chardonnay, one 2017 Dragon’s Lair Pinot Noir and one of our newly released 2018 Dragon’s Revenge Pinot Noir Select. If you prefer a substitution in the selection of wines let me know two weeks in advance and we will gladly accommodate your wishes. We will send out more particulars as the event gets closer. DVQ Q4 2020 Compadres; Never have I looked forward more to a holiday than I do the upcoming New Year’s [...]
Download a pdf of the recipe This recipe was chosen because it pairs well with any of the 3 wines in your club pick-up, really. Ingredients: 3 to 4 lamb shanks 1 medium onion 1 C chopped celery 1 C chopped carrot 3 to 4 cloves garlic minced 1C dry red wine 11/2 C chicken stock 1 cup chopped tomato ½ C fresh chopped cilantro Seasonings: 1T cumin 1t rosemary 1t thyme 1 t cardamom or 2 to 3 pods ½ t chili flakes or more if you like it spicy Salt and pepper to taste Directions In a Dutch sear meat in oil on all sides on medium high heat until nicely browned Remove meat and set aside Reduce temperature to low In the same pan add the spices and [...]
Autumn, 2020 About once a month we get together with the other local winery owners. We take the open bottles that we’ve been using for tasting (they won’t keep until the next weekend), some cheese, some crackers, and some bonhomie. We talk shop, catch up, and compare notes. It is a pleasant and gastronomically gratifying diversion since most vineyard people are also very much into their food. So Sunday evening found us with our friends at Blue Bird Hill Cellars, sampling the wines, eating ceviche (a stretch from cheese and crackers, but we’d never complain) and just generally letting our hair down after the rigors of running a tasting room for five hours. For those of you who haven’t been there, Blue Bird is actually on a Hill. We enjoyed watching the sun gradually set in our beautiful West, the [...]
Greetings Valued Club Members; All of our customers are valued and appreciated. But maybe, just maybe, our club members are appreciated just a tiny bit more. Just a hair. Not much, but enough. And that’s why I’m going to let you in on the latest development here at Dragon’s Vineyard and Wine Company before anyone else. Anyone besides me remember 2018? Blissfully COVID19 free, we ran around right next to each other and stood arm-in-arm, sans masks, and picked the nine tons of grapes that the vineyard proudly produced for us, courtesy of none other than Dragon Six. It was also the year of The Smoke Taint (I, for one, do not believe that Smoke Taint is a real issue. You are, for at least the reds, going to take all that juice and put it into a barrel that [...]
DVQ for the third quarter in the Year of Corona Greetings Friends, Aficionados, and Fellow Wine Travelers; Returning to an earlier theme that I’ve explored in another quarterly, it would seem that my sense of time has not only eroded as regards hours, days, weeks, and months, but it now extends to quarters. I hereby give up the pretense; this is a quarterly newsletter in name only. So be it. Has your summer been as unusual as ours? I would imagine so. When the lockdown first started, one thousand years ago in March, our attitude was, “that’s cute, now back to the shoot thinning.” It really had little impact on us at first, outside of the eating/drinking/sleeping/sloth/gluttony/avarice to excess that I’m sure we were alone in indulging in. We kept our trips to town to a minimum. We finished the [...]
By Edie Moro Reprinted with permission by the Tribune News Publisher Pam Petersdorf Published May 28, 2020 When Dragon’s Vineyard and Wine Company owner and winemaker Trudy Salerno finally received the tasting room’s OLCC license on Friday, May 15, she announced to her husband, Pete, that she wanted to open for the Memorial Day week-end, only a week away. With the help of friends Tommy Houston and Bill Woodki, both of whom served in the military with Pete, they have been busy stocking the tasting room and putting into place protocols for following the “COVID Covenant.” Pete, who was an English major in college, announced the opening in an email newsletter that went out to fans of Dragon’s wines, showing his sense of humor, “Well, it’s here. The awaited, anointed hour; the grand opening of the tasting room. To say [...]
Dragon's Tasting Room Tour with Pete Salerno May 6, 2020 - we can't open the tasting room because of the Coveid-D crisis, but we can show you the results of our hard work. We are so excited to share the carved dragon tasting bar, the hand crafted tables and sink, the comfy covered patio and gardens. For now, this will have to do. More to come!
Memorial Day Memories Trudy, Pete, and friends remember their time in the military. Trudy remembers the Yazidi & the Peshmurga people Remembering Ken Leisten Pete remembers Eric McKinley
My fellow Colleagues, Correspondents, and Countrymen; In literary circles irony is often called The English Disease and your author is quite fond of it. He is fond of many things British: Monty Python, hella-quick little two-seater cars, and Stilton cheese being among them. And P.G. Wodehouse. It simply would not do to describe my love of the English and not include Mr. Wodehouse. And so the irony of this past Wednesday did not escape me. On that day the omnipotent building inspector for Benton County came to the farm and gave the tasting room its final blessing. So a morning that should have been noted for its David Niven-esque convivial jocularity at achieving such a goal turned into a rueful Claude Rains-esque half-smile and arched eyebrow at the realization that we don’t know when we’re going to be able to open. “As flies [...]