"Behind the Cellar Door" @ Amador County wineries, CA

Amador Cellars
Seminar: SMS Straw Bale Construction – A discussion of winery and residential applications presented by Gary Black and Cullen Burda of Integrated Structures Inc, Berkeley California.
Seminar Time: 10:30 a.m. and 2:30 p.m. daily
Seminar: Pruning. Grapevine pruning clinic with vineyard manager Larry Long
Seminar Time: 10:00 a.m. daily
Barrel Tasting: 2005 Syrah and 2005 Barbera
Food: Pasta E Fagioli Soup and bread sticks

Amador Foothill Winery
Seminar: “A Barrel of Fun and Information” – Learn about the differences between French and American oak, from the forest to the barrel. Taste how the age or type of wood affects Zinfandel from our 2006 harvest.
Seminar Time: 11:00 a.m., 1:00 p.m. and 3:00 p.m. daily
Barrel Tasting: 2006 Clockspring Zinfandel and 2006 Ferrero Zinfandel
Food: Thai Gingered Chicken

Avio Vineyards
Seminar: “How to Prune for 12,752 Glasses of Wine” – Get out into the vineyard and learn how to transform bare vines into lush, living vessels yielding 12,752 glasses of wine! Get hands-on experience while tasting the fruits of your labor, and take the clippings home with you.
Seminar Times: 11:30 a.m. and 2:30 p.m. daily
Barrel Tasting: 2006 Zinfandel and Sangiovese
Food: Meatball Soup, Zinfandel Brownies, Bruschetta & Caponata

Bray Vineyards
Seminar: Olive Oil Tasting
Seminar Times: Ongoing
Barrel Tasting: 2006 Tempranillo and 2006 Petite Sirah
Music: Steve Waranietz

Convergence Vineyards
Seminar: Barrel Tasting. Join the owners of Convergence Vineyards for a premium group barrel tasting and discussion of the 2006 growing season. Barrel samples of limited futures offerings will be included. Groups limited to 20.
Seminar Time: 10:30 a.m. and 1:30 p.m.
Food: Seasonal pastas from around the world, including Jamie’s “Killer” Garlic Bread.
Music: Play your favorites on our old fashioned Juke Box

Cooper Vineyards
Seminar:"The Importance of Oak". Representatives from Barrel Associates will present this informative seminar where you will learn the importance of oak in the winemaking process.
Seminar Time: 11:00 a.m. and 2:00 p.m. daily.
Food: Enjoy the long awaited release of estate bottled Barbera and Alicante Bouschet while reasting on authentic Italian gnocchi.

Deaver Vineyards
Seminar: “The Ends and Outs of Ports”. An overview of the winemaking process as it applies to the making of Deaver’s wonderful assortment of ports with well-known wine educator Ken Young.
Seminar Times: 10:00 a.m., 11:00 a.m. and noon daily
Barrel Tasting: 2006 vintage wines
Food: Chocolate, Chocolate, Chocolate
Music: Enjoy the jazzy rock sounds of Symposium.

Dillian Wines
Join the Dillians to sample new releases, including 2005 “Hangtree” Zinfandel, Barbera, Syrah, Primitivo and the new red Rhone blend “Sorella”.
Barrel Tasting: 2006 Syrah and 2006 Barbera.
Food: Delicious handmade raviolis from Vinciguerra Ravioli Company.

Dobra Zemlja
Barrel Samples: 2005 Syrah and 2006 Barbera
Food: Mike’s homemade polenta served with grilled smoked sausages and plenty of other homemade goodies in the traditional Dobra style.
Music: Bring your dancing shoes and enjoy live music daily from noon to 4:00 p.m.

Domaine de la Terre Rouge
Seminar: Explore the exotic nuances of Rousanne and Viognier with Terre Rouge winemaker, Bill Easton. This sit-down seminar will showcase the Sierra Foothill terrior with examples from the Terre Rouge cellar. For comparison, we will also taste wines from the Rhone Valley in France. Chef Jane O’Riordan will present food pairing ideas along with a special amuse bouche. Seminar limited to 50 participants.
Seminar Times: 11:00 a.m. daily
Barrel Samples: Visit the Library Room for samples from the 2004 vintage.
Food: Tapas Bar prepared by Chef Jane O’Riordan.

Drytown Cellars
Seminar: “Bottle Your Own” – Follow your bottle down the bottling line and learn why the new state of the art screw-cap closure is our choice. Take home a complimentary bottle of Drytown Water.
Seminar Times: 11:00 a.m., 1:00 p.m. and 3:00 p.m. daily
Barrel Tasting: 2006 Amador Primitivo, 2006 Shenandoah Valley Zinfandel, 2006 Amador Syrah
Food: Delectable Italian fare to complement our barrel reds, including Penne with tomatoes, mint and sage, Italian Tri-Tip and Roasted seasonal vegetables.

Karly Wines
Seminar: “Cal-Ital Experimentation” – Join Garth Cobb for an entertaining and informative seminar about Karly’s Cal-Ital varietals: Barbera, Primitivo and Sangiovese. The discussion will compare and contrast the Italian and the California growing seasons, soil, flavor, ripeness and alcohol index.
Seminar Times: Noon and 2:00 p.m. daily
Barrel Tasting: Barrel taste a selection from the 2006 harvest.
Food: To keep you toasty, Karly will be offering Hearty Fare to warm the cockles of your soul.

Karmere Winery
Seminar: Stages of Wine Production – from vineyard analysis, crush, pressing, fermentation, and yeast choices to different types of barreling and racking.
Seminar Times: 10:30 a.m. and 1:00 p.m. daily
Barrel Tasting: 2006 Barbera, Primabera, Syrah and Zinfandel
Food: Tortilla Soup and Artisan Cheeses

Kelson Creek Winery
Seminar: "Brazilian Cigars" - Join Michael Wortell of Brazil Cigars & Tobacco LLC, in a pairing of fine Brazilian Cigars with our latest release of Tawny Port.
Seminar Time: 1:30 p.m. Daily, seating limited to 35
Barrel Tasting: 2006 Sauvignon Blanc and 2006 Verdelho
Food: Potato Soup by Beth Sogaard
Music: The Favoritz Band

Montevina
Seminar: “Blushing Beauties” Rosés Make Their Mark
After years in the wilderness, Rosé wines have become the darlings of American fine wine makers and consumers. Join wine guru Stan Hock for a seminar on how these eye-catching, mouthwatering wines are made, followed by a tasting of Amador’s finest blushing beauties.
Seminar Time: 11:00 a.m.daily
Seminar: “Be a Wine-Cheese Whiz” Taste our favorite fermented food and drink and discuss how they are made and why they are so darn good together.
Seminar Time: 1:00 p.m. daily
Seminar: “Wood tasting” Taste the same wine aged in oak barrels from different regions, coopers, and years, as well as wine aged using barrel alternatives.
Seminar Time: 3:00 p.m. daily
Barrel Tasting: Selections from the 2006 vintage
Food: Braised shortribs with chocolate rosemary sauce, sour cream mashed potatoes and veggies.

Nine Gables Vineyard and Winery
Seminar: Weather permitting, a walking tour of the vineyard and winery discussing the growing and processing techniques involved in making good wine.
Seminar Times: 10:30 a.m. Saturday only
Barrel Tasting: 2005 Old Vine Mission Claret and 2005 Estate Syrah
Food: Hearty Minestrone Soup with Sourdough bread, meatballs in wine sauce and many other finger foods.

Nua Dair Vineyards
Seminar: Vertical tasting of Amador Barbera
Seminar Times: Ongoing
Food: Hors d’oeuvre and Chocolate Fountain

Renwood Winery
Seminar: "90+ Wines" – What does a wine that critics score at 90 points or above taste like? Savor a selection of Renwood Wines that have been rated 90 or above by Robert Parker, Wine Spectator, and other critics, with a few "Best of Show" and "Best of Class" winners thrown in for good measure. Winemaker Dave Crippen will conduct the tasting and provide insight into what makes a 90-point wine.
Seminar Time: 10:00 a.m. Saturday only
Food: Smerlino Family Secret Recipe Pasta

Serenidad Winery
Visit Serenidad and enjoy a tour of the winery estate aboard a Percheron Horse drawn wagon.
Food: Paella

Shenandoah Vineyards
Seminar: “Goat Cheese 101” Taste and learn about goat cheese production with local artisan cheese maker Caroline Hoel.
Seminar Times: 10:00 a.m. daily
Barrel Tasting: 2005 Paul’s Vineyard Zinfandel and 2006 ReZerve Barbera
Food: Gourmet Pizzas

Sobon Estate
Seminar: “Amador’s Award Winning Barberas” Wine Merchant Donal Smith of Corti Brothers will lead this tasting and discussion of Amador’s award winning Barberas alongside their Italian counterparts. Local winemakers and Barbera experts, Leon Sobon of Sobon Estate and Jeff Meyers of Montevina will be on hand to answer questions and offer their insight into the stylistic differences between Italian and Amador Barberas.
Seminar Times: Sunday 11:00 a.m.
Barrel Tasting: 2006 Fiddletown Zinfandel and 2005 Carignane
Food: Paul’s Famous Polenta and Olive Oil Tasting

Stonehouse Vineyard and Winery
Enjoy hearty Black Bean Chili served with assorted European breads and cheeses and take advantage of discounts on remaining 2002 and 2003 Zinfandel.

Story Winery
Seminar: Walking tour of Historic Story Vineyards. Join Assistant Winemaker Kenny Stetson for a walk through the vines to learn what terms like ‘old vines’, ‘dry farmed’ and ‘canopy management’ mean. (Boots and umbrellas may be needed).
Seminar Times: 10:30 a.m. and 1:30 p.m. daily
Barrel Tasting: 2006 Zinfandels
Food: Hot umani hors d’oeuvres including spinach goat cheese flatbread, silk chocolate truffles, egg frittata, blue cheese puffs and more.
Music: Classical flute duets

SUTTER RIDGE
Seminar: Blending
Seminar Time: Saturday at 11:00 a.m. and Sunday at 2:30 p.m.
Food: Plenty of hearty winter fare to both complement our wonderful wines and keep you warm on the inside.
Other: Special discounts and new releases will also be offered.

TKC Vineyards
Seminar: Vertical tasting of older vintages of Zinfandel and Cabernet Sauvignon with winemaker Harold Nuffer.
Seminar Times: 3:00 p.m.daily
Barrel Tasting: 2006 Vintage wines
Food: Italian appetizers to pair with our premium red wines and famous Zinfandel Brownies.

Vino Noceto
Seminar: “Are you Nutz?” – Sangiovese has proven very challenging for New World and Down Under winemakers. While sampling over 15 vintages of Vino Noceto Sangiovese plus a Tuscan interloper, Jim will lead a discussion of the current state of New World and Italian Sangiovese. We will assess the impact of this on Vino Noceto and consider, with 20-20 hindsight, the wisdom of pursuing this elusive varietal.
Seminar Times: 11:00 a.m. both days
Seminar: “Sunday Grappa School” – Learn all about Grappa production and Noceto's Sangiovese, Moscato and OGP Zinfandel grappas.
Seminar Times: Ongoing Sunday only.
Barrel Tasting: Selections from the 2005 and 2006 vintage and the introduction of nine new limited-production 2004 wines, including seven new Sangiovese, Ferrero Ranch Zinfandel and Linsteadt Barbera. (Purchases of some wines by non-club members may be restricted due to limited supplies.)
Food: Chicken and Sausage Gumbo (and Black Bean Chili for those preferring vegetarian), Crostini and Tapenade.
Desserts: Grappa, Coffee and Desserts served Saturday only, 4:00 p.m. to 5:00 p.m.

Wilderotter Winery
Food: Sample the delicious breads and cheeses from Andrea’s Bakery along with hot Minestrone Soup.Our popular Behind the Cellar Door event, a winter cellar-bration of wine, food and fun, will be held on February 10th-11th, 2007 from 10 a.m. to 4 p.m. The two-day event features tasting of new and limited-release wines at our 28 members wineries, gourmet foods, and an array of demonstrations and seminars designed to enhance your knowledge and appreciation of wine.
Tickets for Behind the Cellar Door are $50 per person, good for both days, or $35 for Sunday only, and include a commemorative wine glass. This year we have added a designated driver ticket for $25. To order tickets click here or call 1-888-655-8614.
Separate admission is available, for $75 per person, to a gala Cellar Feast on Saturday evening, February 10th at 6 p.m. in the barrel cellar at Montevina Winery. Advance purchase is recommended for both events. Cellar Feast tickets can be purchased along with event tickets by clicking on the the link above. To view the Cellar Feast menu click here.
Behind the Cellar Door Winery Event Details

Amador Cellars
Seminar: SMS Straw Bale Construction – A discussion of winery and residential applications presented by Gary Black and Cullen Burda of Integrated Structures Inc, Berkeley California.
Seminar Time: 10:30 a.m. and 2:30 p.m. daily
Seminar: Pruning. Grapevine pruning clinic with vineyard manager Larry Long
Seminar Time: 10:00 a.m. daily
Barrel Tasting: 2005 Syrah and 2005 Barbera
Food: Pasta E Fagioli Soup and bread sticks

Amador Foothill Winery
Seminar: “A Barrel of Fun and Information” – Learn about the differences between French and American oak, from the forest to the barrel. Taste how the age or type of wood affects Zinfandel from our 2006 harvest.
Seminar Time: 11:00 a.m., 1:00 p.m. and 3:00 p.m. daily
Barrel Tasting: 2006 Clockspring Zinfandel and 2006 Ferrero Zinfandel
Food: Thai Gingered Chicken

Avio Vineyards
Seminar: “How to Prune for 12,752 Glasses of Wine” – Get out into the vineyard and learn how to transform bare vines into lush, living vessels yielding 12,752 glasses of wine! Get hands-on experience while tasting the fruits of your labor, and take the clippings home with you.
Seminar Times: 11:30 a.m. and 2:30 p.m. daily
Barrel Tasting: 2006 Zinfandel and Sangiovese
Food: Meatball Soup, Zinfandel Brownies, Bruschetta & Caponata

Bray Vineyards
Seminar: Olive Oil Tasting
Seminar Times: Ongoing
Barrel Tasting: 2006 Tempranillo and 2006 Petite Sirah
Music: Steve Waranietz

Convergence Vineyards
Seminar: Barrel Tasting. Join the owners of Convergence Vineyards for a premium group barrel tasting and discussion of the 2006 growing season. Barrel samples of limited futures offerings will be included. Groups limited to 20.
Seminar Time: 10:30 a.m. and 1:30 p.m.
Food: Seasonal pastas from around the world, including Jamie’s “Killer” Garlic Bread.
Music: Play your favorites on our old fashioned Juke Box

Cooper Vineyards
Seminar:"The Importance of Oak". Representatives from Barrel Associates will present this informative seminar where you will learn the importance of oak in the winemaking process.
Seminar Time: 11:00 a.m. and 2:00 p.m. daily.
Food: Enjoy the long awaited release of estate bottled Barbera and Alicante Bouschet while reasting on authentic Italian gnocchi.

Deaver Vineyards
Seminar: “The Ends and Outs of Ports”. An overview of the winemaking process as it applies to the making of Deaver’s wonderful assortment of ports with well-known wine educator Ken Young.
Seminar Times: 10:00 a.m., 11:00 a.m. and noon daily
Barrel Tasting: 2006 vintage wines
Food: Chocolate, Chocolate, Chocolate
Music: Enjoy the jazzy rock sounds of Symposium.

Dillian Wines
Join the Dillians to sample new releases, including 2005 “Hangtree” Zinfandel, Barbera, Syrah, Primitivo and the new red Rhone blend “Sorella”.
Barrel Tasting: 2006 Syrah and 2006 Barbera.
Food: Delicious handmade raviolis from Vinciguerra Ravioli Company.

Dobra Zemlja
Barrel Samples: 2005 Syrah and 2006 Barbera
Food: Mike’s homemade polenta served with grilled smoked sausages and plenty of other homemade goodies in the traditional Dobra style.
Music: Bring your dancing shoes and enjoy live music daily from noon to 4:00 p.m.

Domaine de la Terre Rouge
Seminar: Explore the exotic nuances of Rousanne and Viognier with Terre Rouge winemaker, Bill Easton. This sit-down seminar will showcase the Sierra Foothill terrior with examples from the Terre Rouge cellar. For comparison, we will also taste wines from the Rhone Valley in France. Chef Jane O’Riordan will present food pairing ideas along with a special amuse bouche. Seminar limited to 50 participants.
Seminar Times: 11:00 a.m. daily
Barrel Samples: Visit the Library Room for samples from the 2004 vintage.
Food: Tapas Bar prepared by Chef Jane O’Riordan.

Drytown Cellars
Seminar: “Bottle Your Own” – Follow your bottle down the bottling line and learn why the new state of the art screw-cap closure is our choice. Take home a complimentary bottle of Drytown Water.
Seminar Times: 11:00 a.m., 1:00 p.m. and 3:00 p.m. daily
Barrel Tasting: 2006 Amador Primitivo, 2006 Shenandoah Valley Zinfandel, 2006 Amador Syrah
Food: Delectable Italian fare to complement our barrel reds, including Penne with tomatoes, mint and sage, Italian Tri-Tip and Roasted seasonal vegetables.

Karly Wines
Seminar: “Cal-Ital Experimentation” – Join Garth Cobb for an entertaining and informative seminar about Karly’s Cal-Ital varietals: Barbera, Primitivo and Sangiovese. The discussion will compare and contrast the Italian and the California growing seasons, soil, flavor, ripeness and alcohol index.
Seminar Times: Noon and 2:00 p.m. daily
Barrel Tasting: Barrel taste a selection from the 2006 harvest.
Food: To keep you toasty, Karly will be offering Hearty Fare to warm the cockles of your soul.

Karmere Winery
Seminar: Stages of Wine Production – from vineyard analysis, crush, pressing, fermentation, and yeast choices to different types of barreling and racking.
Seminar Times: 10:30 a.m. and 1:00 p.m. daily
Barrel Tasting: 2006 Barbera, Primabera, Syrah and Zinfandel
Food: Tortilla Soup and Artisan Cheeses

Kelson Creek Winery
Seminar: "Brazilian Cigars" - Join Michael Wortell of Brazil Cigars & Tobacco LLC, in a pairing of fine Brazilian Cigars with our latest release of Tawny Port.
Seminar Time: 1:30 p.m. Daily, seating limited to 35
Barrel Tasting: 2006 Sauvignon Blanc and 2006 Verdelho
Food: Potato Soup by Beth Sogaard
Music: The Favoritz Band

Montevina
Seminar: “Blushing Beauties” Rosés Make Their Mark
After years in the wilderness, Rosé wines have become the darlings of American fine wine makers and consumers. Join wine guru Stan Hock for a seminar on how these eye-catching, mouthwatering wines are made, followed by a tasting of Amador’s finest blushing beauties.
Seminar Time: 11:00 a.m.daily
Seminar: “Be a Wine-Cheese Whiz” Taste our favorite fermented food and drink and discuss how they are made and why they are so darn good together.
Seminar Time: 1:00 p.m. daily
Seminar: “Wood tasting” Taste the same wine aged in oak barrels from different regions, coopers, and years, as well as wine aged using barrel alternatives.
Seminar Time: 3:00 p.m. daily
Barrel Tasting: Selections from the 2006 vintage
Food: Braised shortribs with chocolate rosemary sauce, sour cream mashed potatoes and veggies.

Nine Gables Vineyard and Winery
Seminar: Weather permitting, a walking tour of the vineyard and winery discussing the growing and processing techniques involved in making good wine.
Seminar Times: 10:30 a.m. Saturday only
Barrel Tasting: 2005 Old Vine Mission Claret and 2005 Estate Syrah
Food: Hearty Minestrone Soup with Sourdough bread, meatballs in wine sauce and many other finger foods.

Nua Dair Vineyards
Seminar: Vertical tasting of Amador Barbera
Seminar Times: Ongoing
Food: Hors d’oeuvre and Chocolate Fountain

Renwood Winery
Seminar: "90+ Wines" – What does a wine that critics score at 90 points or above taste like? Savor a selection of Renwood Wines that have been rated 90 or above by Robert Parker, Wine Spectator, and other critics, with a few "Best of Show" and "Best of Class" winners thrown in for good measure. Winemaker Dave Crippen will conduct the tasting and provide insight into what makes a 90-point wine.
Seminar Time: 10:00 a.m. Saturday only
Food: Smerlino Family Secret Recipe Pasta

Serenidad Winery
Visit Serenidad and enjoy a tour of the winery estate aboard a Percheron Horse drawn wagon.
Food: Paella

Shenandoah Vineyards
Seminar: “Goat Cheese 101” Taste and learn about goat cheese production with local artisan cheese maker Caroline Hoel.
Seminar Times: 10:00 a.m. daily
Barrel Tasting: 2005 Paul’s Vineyard Zinfandel and 2006 ReZerve Barbera
Food: Gourmet Pizzas

Sobon Estate
Seminar: “Amador’s Award Winning Barberas” Wine Merchant Donal Smith of Corti Brothers will lead this tasting and discussion of Amador’s award winning Barberas alongside their Italian counterparts. Local winemakers and Barbera experts, Leon Sobon of Sobon Estate and Jeff Meyers of Montevina will be on hand to answer questions and offer their insight into the stylistic differences between Italian and Amador Barberas.
Seminar Times: Sunday 11:00 a.m.
Barrel Tasting: 2006 Fiddletown Zinfandel and 2005 Carignane
Food: Paul’s Famous Polenta and Olive Oil Tasting

Stonehouse Vineyard and Winery
Enjoy hearty Black Bean Chili served with assorted European breads and cheeses and take advantage of discounts on remaining 2002 and 2003 Zinfandel.

Story Winery
Seminar: Walking tour of Historic Story Vineyards. Join Assistant Winemaker Kenny Stetson for a walk through the vines to learn what terms like ‘old vines’, ‘dry farmed’ and ‘canopy management’ mean. (Boots and umbrellas may be needed).
Seminar Times: 10:30 a.m. and 1:30 p.m. daily
Barrel Tasting: 2006 Zinfandels
Food: Hot umani hors d’oeuvres including spinach goat cheese flatbread, silk chocolate truffles, egg frittata, blue cheese puffs and more.
Music: Classical flute duets

SUTTER RIDGE
Seminar: Blending
Seminar Time: Saturday at 11:00 a.m. and Sunday at 2:30 p.m.
Food: Plenty of hearty winter fare to both complement our wonderful wines and keep you warm on the inside.
Other: Special discounts and new releases will also be offered.

TKC Vineyards
Seminar: Vertical tasting of older vintages of Zinfandel and Cabernet Sauvignon with winemaker Harold Nuffer.
Seminar Times: 3:00 p.m.daily
Barrel Tasting: 2006 Vintage wines
Food: Italian appetizers to pair with our premium red wines and famous Zinfandel Brownies.

Vino Noceto
Seminar: “Are you Nutz?” – Sangiovese has proven very challenging for New World and Down Under winemakers. While sampling over 15 vintages of Vino Noceto Sangiovese plus a Tuscan interloper, Jim will lead a discussion of the current state of New World and Italian Sangiovese. We will assess the impact of this on Vino Noceto and consider, with 20-20 hindsight, the wisdom of pursuing this elusive varietal.
Seminar Times: 11:00 a.m. both days
Seminar: “Sunday Grappa School” – Learn all about Grappa production and Noceto's Sangiovese, Moscato and OGP Zinfandel grappas.
Seminar Times: Ongoing Sunday only.
Barrel Tasting: Selections from the 2005 and 2006 vintage and the introduction of nine new limited-production 2004 wines, including seven new Sangiovese, Ferrero Ranch Zinfandel and Linsteadt Barbera. (Purchases of some wines by non-club members may be restricted due to limited supplies.)
Food: Chicken and Sausage Gumbo (and Black Bean Chili for those preferring vegetarian), Crostini and Tapenade.
Desserts: Grappa, Coffee and Desserts served Saturday only, 4:00 p.m. to 5:00 p.m.

Wilderotter Winery
Food: Sample the delicious breads and cheeses from Andrea’s Bakery along with hot Minestrone Soup.