Introducing The Castello Victorian

Bradley Aden

March 11th, 2020

The Castello Victorian – The Newest Addition

Built in 1886, Castello Victorian is a historic 4 bedroom Victorian home located in Calistoga, CA. Recently restored to its historic charm and converted into an Inn, this 3600 sq ft home is perfect for individuals, couples or families looking to either rent individual rooms or book the entire house while visiting Napa Valley. Built in 1886, Castello Victorian is a historic 4 bedroom Victorian home located in Calistoga, CA. Recently restored to its historic charm and converted into an Inn, this 3600 sq ft home is perfect for individuals, couples or families looking to either rent individual rooms or book the entire house while visiting Napa Valley.

Whether you’re looking for an individual room to stay or an entire house to entertain, make your next visit to Napa Valley one to remember at Castello Victorian! Bring along your friends, your family, and stay in your own private vacation home.

This spacious, updated Victorian Inn is surrounded by majestic trees, outdoor-dining deck, and a BBQ area – perfect for relaxing and entertaining with family and friends. This 3600 sqft home offers:

  • 4 bedrooms, each with their own private baths
  • Large living room with WIFI and cable TV
  • Full-equipped and newly updated kitchen
  • Bar area with wine refrigerator
  • Laundry – washer/dryer
  • Beautiful backyard with redwood decking for BBQ’s and al fresco dining

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Fritatta

Recipe Date: March 2nd, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Frittata

Ingredients

A Frittata can be made with an assortment of ingredients; mushrooms, broccoli, cauliflower, or zucchini. For a heartier main course preparation, ground sausage, bacon or potatoes can be included. To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients like onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven.

The Castello provided the bounty for this frittata. The royal chickens supplied the organic free range eggs. From the castle garden; zucchini, red and yellow pepper and serrano chili peppers.

Directions

♦ In medium size bowl, using a fork, blend together 4 – 6 eggs, grated Parmesan, 1/2 tsp pepper, and 1/4 tsp salt.

♦ Heat 12-inch non-stick, oven safe saute pan over medium high heat.

♦ Add butter to pan and melt. Add frittata contents. Pour egg mixture into pan and stir with rubber spatula.

♦ Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

♦ Sprinkle with parsley and additional grated parm.

♦ Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.



Balsamic Vinegar Reduction

Recipe Date: February 27th, 2020
Difficulty: Easy
Serving Size: 2
Cook Time: 01:00:00
Measurements: Imperial (US)

Balsamic Vinegar Reduction

The dictionary defines reduction as the act or process of reducing. This is concise and fairly straightforward. In the kitchen, reductions are equally concise and straightforward. Reducing is simply the process of thickening a liquid i.e. soup, sauce, wine etc. by heating. This slowly causes evaporation thereby intensifying the flavor of the liquid. Using a pan without a lid is preferable (which allows the vapors to escape) until the desired volume is reached.

Ingredients

  • 20 oz Balsamic Vinegar

Directions

  • Pour Balsamic Vinegar into a large sauté pan to maximize surface to balsamic ratio. Start at medium heat stirring occasionally, increasing stirring as it thickens. Do not overheat the Balsamic to the point of simmering or boiling—this is a slow reduction. Target temp is a constant 190 degrees. 68 ounces will reduce to approximately 15 oz. (lasts forever and worth every minute) Store in the fridge in a squeeze-bottle and it will become thicker and more viscous over time.
  • Serving suggestions: Serve over hard cheeses, Caprese Salad or drizzle on chicken before roasting.
  • ** Warning** as this reduces the vinegar odors can get intense; I prefer to do this on day with a cross-draft and the windows open.



Heirloom Caprese Salad

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 01:00:00
Measurements: Imperial (US)

Heirloom Caprese Salad

The best Caprese salad around. Fresh from the farm ingredients are the real key. Use summer tomatoes if at all possible. Quality mozzarella, basil and olive oil are essential in this recipe.

Ingredients

  • 2 pounds mixed heirloom tomatoes or the best ripe tomatoes available
  • 8-ounce ball of mozzarella, preferably fresh or packed in water
  • Handful of fresh basil (smaller leaves look nicer)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt, to taste
  • Freshly ground black pepper

Directions

  • With a serrated knife, cut the tomatoes into ¼″ thick slices. Arrange them on a large serving platter, overlapping their edges and varying the shapes as best you can.
  • Cut the burrata or mozzarella into ¼″ to ½″ slices (burrata is tricky since the inside is so creamy; I cut it into ½″ slices and gently tugged the slices into smaller sections, see photos). Tuck the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter.
  • Sprinkle basil leaves all over, and tuck a few more into the crevices. Drizzle the olive oil over the salad. Sprinkle generously with salt and pepper.
  • For the best flavor (if you have the time), let the salad rest for 30 minutes so the tomatoes release some juices and the flavors have time to mingle. This salad is best served within a few hours. Leftovers will keep, covered and refrigerated, for up to 3 days.



Sautéed Button Mushrooms

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Sautéed Button Mushrooms

Ingredients

  • 6 tbsps Extra virgin olive oil
  • 1 1/2 lbs whole small button mushrooms, wiped clean
  • 3 tbsps butter
  • gray sea salt
  • 1 tbsp minced garlic
  • 1 1/2 tsps fresh thyme leaves, chopped
  • 2 tbsps lemon juice
  • 1/2 cup white wine
  • 1 tbsp chopped parsley leaves

Directions

  • In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  • Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  • Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
  • Toss in the parsley and serve immediately.
  • Learn how to cook the perfect filet mignon to pair with your mushrooms with this great instructional video from our friends at Best Filet Mignon:



Scallops Recipe

Seared Scallops & Sweet Corn Salad

Scallops Recipe

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:20
Measurements: Imperial (US)

Seared Scallops & Sweet Corn Salad

From Mary Davidek

Ingredients

  • 4 Ears fresh sweet raw corn, husked
  • 2 Pints cherry tomatoes, halved
  • 1/2 Red onion, thinly sliced
  • 2 Radishes, thinly sliced
  • 4 tbsps Grapeseed oil
  • Juice of one lemon
  • 1 lb Large Scallops
  • 1 tbsp Butter
  • Salt and Pepper to taste

Directions

Salad

Cut the kernels of corn off the cob with a sharp knife.  Mix the raw corn with the halved cherry tomatoes, red onion and radish in a large bowl.  Whisk 3 tablespoons of grapeseed oil and all of the lemon juice together in a small bowl and drizzle over the corn mixture.  Season with salt and pepper to taste. Toss and coat.

Seared Scallops

Heat one tablespoon of butter and the one remaining table spoon grapeseed oil in a heavy-bottmed sauté pan over medium-high heat. Season the scallops with salt and pepper, then add them to the pan and cook until done, around 2 minutes a side.  Remove from the pan and divide among 4 plates, serve the salad on the side.

Serve this cool, fresh salad with a chilled Chardonnay such as our Napa Valley Reserve Chardonnay or “Bien Nacido” Chardonnay.

Adapted from Wine Spectator



Cook with Castello President Georg Salzner

Dario Sattui

February 26th, 2020

Welcome to our Home Part 2 – Castello President Georg Salzner

Castello President Georg Salzner cooks one of his favorite recipes at his home in St. Helena. The video features one of his favorite dishes, Cotoletta Alla Milanese (aka German Schnitzel). This German dish is very popular throughout Europe, especially in Germany & Austria. Pair with Pinot Noir from our Morning Dew Ranch estate, this Pinot has enticing aromas of brambleberries, toasted sage, white pepper, and clove lead to plush layers of red fruits. Drop us a comment below and let us know what recipes you would like to see us cover.

Recipe Directions:

Wiener Schnitzel

1. Prepare three shallow pans for dredging the pork filets, fill one with flour, the second with beaten eggs and heavy cream, and the third with breadcrumbs. Generously salt and pepper both sides of the pork filets. Dredge each filet in the flour, then eggs, then breadcrumbs, making sure to shake off excess flour before dipping in the eggs. Set breaded filets aside on a plate for frying.

2. Fill a large sauté pan with 1/2″ grapeseed oil and heat to medium high (not too hot; oil should pop gently when you throw a droplet of water in to test it). Carefully place breaded schnitzel in the hot pan, laying the filet away from you to prevent hot oil from splashing. Pan should fit about 4 filets at a time. Saute filets approximately 3-5 minutes until golden brown, turning once for even cooking. Remove cooked schnitzel to a plate lined with paper towels to absorb extra oil.

3. Serve with lemon wedges and lingnonberry sauce.

Cucumber Salad

1. Peel and thinly slice the cucumbers and add salt, pepper, and sugar. Let rest for 5 minutes.

2. Squeeze excess liquid from the cucumbers and add vinegar, onions, heavy cream, and fresh dill. Toss thoroughly and serve with schnitzel.

Schnitzel Ingredients

  • 2 pounds pork loin cut into 1/3″ thick pieces (tenderized to 1/4″ thick)
  • 4 eggs
  • 1/4 cup heavy cream or milk
  • 3 cups all purpose flour
  • 5 cups regular bread crumbs
  • 500 mL grapeseed oil
  • Salt and pepper
  • 1 lemon
  • 1 cup lingnonberry or cranberry sauce

Cucumber Salad Ingredients

  • 3 cucumbers, peeled and sliced thin
  • 1/2 red onion, sliced thin
  • Salt to taste
  • Pepper to taste
  • 1 tsp sugar
  • 3 tsp white or apple cider vinegar
  • 6 tsp heavy cream
  • 3 tsp fresh dill, minced


Best of Show Gewurztraminer

2020 American Fine Wine Competition!

Bradley Aden

February 14th, 2020

2020 American Fine Wine Competition

We received 9 gold medals at The American Wine Competition. We were the only winery to receive 2 Best of Class Wines. AFWC is “Invitation-only” and includes only wines that received an invitation. The panel of 32 judges include a somm, a wine-trained chef, a wine writer, and an educator, with no producers or distributors to avoid biases. Judges in the AFWC circulate to encourage positive, consistent and careful evaluations.

Best of Show: 2018 Gewurztraminer, Anderson Valley

Winemaker Brooks Painter noted “The grapes for this wine were grown in the Anderson Valley, Mendocino County. We pick after the grapes have developed a pink to reddish hue, and the aromas are effuse with rose petals, cinnamon spice and exotic lychee fruit. We handle the fruit very carefully, avoiding as much as possible some of the more bitter tannins found in the skins. It is cold fermented in stainless steel and bottled in the spring. Gewürztraminer is a grape I am familiar with, as it was one of the first white grapes I made into wine when I started in the wine business 38 years ago. It is delightful with strong cheeses, spicy Asian dishes and sauced white meats.”

Mary Davidek, who runs our highly acclaimed Royal Food & Wine Pairing Tour at the Castello, recommends pairing spicy dishes such as Thai or Indian cuisine with Gewurztraminer, to complement the sweet & spicy elements of the wine.

Best of Class: 2014 Il Barone, Reserve Cabernet Sauvignon

Robert Parker of The Wine Advocate scored the 2014, 94 Points. Parker Noted “The 2014 Cabernet Sauvignon Il Barone is also impressively endowed with plenty of crème de cassis, blueberry, blackberry fruit, a dense purple color, full-bodied mouthfeel, sweet tannin and a long finish. The wine has more fruit and less minerality than the Butala Vineyard and doesn’t quite show the graphite character, but it is a beautiful Cabernet Sauvignon to drink over the next 15-20 years. Drink 2016 – 2036.”

Mary Davidek, who runs our highly acclaimed Royal Food & Wine Pairing Tour at the Castello, recommends grilled red meats, wild game, and flavorful cheeses to compliment the excellent 2014 vintage.

All awards from the 2020 American Fine Wine Competition

Castello di Amorosa also received a number of Gold and Double Gold Medals, along with two Best of Class medals for our 2015 Il Barone, Cabernet Sauvignon & 2018 Dry Gewürztraminer. We also received Best of Show White Wine Winner in 2018 Dry Gewürztraminer. Check out the complete list of award winners:

We are always proud of our amazing winemaking team, and look forward to sharing our award-winning wines with you!



The Freshest Olive Oil in Napa Valley

Bradley Aden

February 13th, 2020

Olio Nuovo – Our Freshest Olive Oil

Straight off the presses! Experience the difference fresh makes, an Italian culinary tradition that is hundreds of years old. Olio Nuovo (which means, new oil) differs from your typical Olive Oil. Taken straight from the press this freshly pressed oil has all the natural flavors left inside the oil. Don’t get left without our amazing hand picked olive oil from our Castle team. Cold Pressed under 50 degrees, harvested locally from the Castello’s own estate vineyard. These freshly pressed oils have a robust taste and polyphenols galore. In short, olio nuovo is olive oil in its most intense, raw state. Here at the Castle, we are one of the first in the Napa Valley to sell Olio Nuovo.

Made exclusively from olives harvested at our own Morning Dew Ranch estate property in the Anderson Valley, Mendocino County. These mature olive trees grow on a small patch of sloped hillside adjacent to some of the Castello’s most prized Pinot Noir vines. Under the watchful eyes and with the help of both our Winemaker and Vineyard Manager, the harvest was done by hand on a single foggy morning, by the same dedicated team that cares for our grapevines on the secluded and serene ranch. Check out our video below!


Our Olio Nuovo is used best as a finishing oil and a dipping oil; enjoy it drizzled on salads, pasta, salami and cheese, or over grilled meat or fish. Delicious simply as a dip with salt and bread. It is only available seasonally, for a limited time.

“We wish we could sell Olio Nuovo all year, but the tiny olive particles that give the oil vibrant flavors must be filtered out so that our EVOO can be bottled and enjoyed throughout the year. Limited availability, get it before it sells out! Olive Oil at its freshest and boldest! “

– Castello President Georg Salzner



Castello di Amorosa dessert recipe

Chocolate Red Wine Cupcakes

Castello di Amorosa dessert recipe

Recipe Date: February 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Chocolate Red Wine Cupcakes

From Pastry Tales

Yield 26 cupcakes (You can cut the ingredients in half if you want less amount of cupcakes) 

Ingredients:

For the cupcakes:

2 cups all-purpose flour

1 cup cocoa powder

1 cup light brown sugar

1 cup white granulated sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 large eggs, room temperature

2 cups buttermilk

1 cup olive oil

1 teaspoon vanilla extract

1 cup red wine

For the frosting:

2 cups fresh blackberries

3 teaspoons granulated sugar

juice of 1 lemon

2 cups unsalted butter, at room temperature

1/2 teaspoon salt

3 1/2 – 4  cups powdered sugar,sifted

2-3 tablespoons of cream

For decorating:

Fresh blackberries or sprinkles

Instructions:

For the cupcakes:

1.- Preheat oven to 350°F. Prepare cupcake pan with liners, set aside.

2.- In a large bowl, sift together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.

3.- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, buttermilk, olive oil and vanilla extract and mix on medium speed for about a minute until combined.

4.- Add flour mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again for about 1 minute.
Pour batter into prepared cupcake liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a a moist crumb.
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Be careful with how you handle the cupcakes, if they are still warm they can be soft and they can break.

For the frosting:

1.- In a small saucepan over medium heat, add blackberries, sugar and lemon juice, frequently stirring and squishing blackberries. Stir until blackberries are soft, about 10 minutes.
Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds. Put the bowl in the fridge so it cools completely.

2.-In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth for a couple of minutes. Add 1 cup of powdered sugar, salt and half of the blackberry juice. Mix well until is fluffy. Add 2 tablespoons of the cream (for me 2 tablespoons was enough). Add more powdered sugar, mix well. Taste the buttercream and see if you need more of the blackberry juice, check the texture and flavor. I used almost all the juice. Beat well until completely combined and fluffy.

3.- Frost the cupcakes. I used 1 M Wilton tip.

Enjoy!! Don’t forget to grab a glass of your favorite Castello di Amorosa Wine