Please attempt sabering at your own discretion and with practice and caution — pointed away from friends, family and onlookers, and in an open area.

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1. Dry Chenin Blanc

This lively and refreshing white wine is the perfect way to start off your Thanksgiving. It is always my ‘welcome wine’ as guests arrive to my home, and pairs well with a variety of types of cheese and appetizers, as well as with turkey. It is also a fun and interesting wine to bring as a hostess gift when someone else is doing the cooking!

2. Sauvignon Blanc

If you only want one white wine on your Thanksgiving table, choose a full-bodied Sauvignon Blanc with riper flavors, such as stone fruit or guava. Our Sauvignon Blanc is bright with fruit-forward aromas and a voluptuous mouthfeel. If you prefer something that is more of an old-world style, seek out a white Meritage blend, like The Mariness. The blend of Sauvignon Blanc, Sémillon and Muscadelle combined with partial barrel fermentation pleases every palate.

3. Zinfandel

The fruit-forward nature and balanced acidity of Zinfandel pairs exceptionally well with traditional Thanksgiving flavors. Select a medium-bodied Zin with lower alcohol to compliment the turkey without overpowering it. I’m partial to our Spencer’s Hill Vineyard Zinfandel, which my husband and I named after our son, and features deep, brooding berry flavors with savory notes of nutmeg and allspice.

4. Malbec

Bordeaux varietals can many times be too bold for a traditional Thanksgiving menu, but a silky Malbec can be just the ticket to spice up this classic fare. The velvety mouthfeel of this silky red wine pairs extremely well with leaner cuts of red meat and poultry, like turkey. As a bonus, add a splash into your homemade cranberry sauce while cooking to add some depth and complexity, and really tie your meal together.

Happy Thanksgiving from my family to yours!

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As you may know, our founder David S. Stare brought his vision of a Loire-inspired winery back to the states after spending several years living in Europe. He would then make his mark in history with many “industry firsts” for our home appellation, including establishing the first winery since Prohibition and planting the first Sauvignon Blanc grapes! Leading up to his retirement in 2006, his daughter Kim and her husband Don put into place their vision for the future of the winery. Instead of selling out or radically growing production by sourcing fruit from lesser appellations, in effect “dumbing down” the wines, they went back to the basics. Their shift in philosophy led to dramatically reducing production, while sharpening quality and focus on appellation-driven, terroir-focused wines that rival the best in California!

Today, we continue to break barriers with our commitment to transparent labeling and minimal intervention winemaking. Walking down the retail wine aisle, it’s getting harder to tell who is making the wine in the bottle, how it is made, and in some cases, even what varietals are in it! Clever marketing has sadly replaced authentic winemaking and the rich histories of the multigenerational wine families. Other items in the grocery store proudly proclaim that they are all-natural, gluten-free and vegan, but the wine bottles on the shelves are silent, keeping their stories hidden. We’re bucking this trend and giving the consumer a look at what’s really inside – after all, why not apply our approach to transparent food, to wine?

It’s no secret that our family ownership and independence has remained crucial. We can only push the envelope as far as we have because we’ve stayed small and have a “no compromises” philosophy! We are proud to say that we are one of the last truly private, family-owned, iconic wineries consistently producing 90+ point wines. In an unpredictable world where things are getting bigger and faster, we hope to leave behind an even larger legacy: one of a wine family taking a smaller and slower approach that ultimately results in more delicious and honest wines. Thank you for joining us on this nearly 50-year journey, and cheers to many more years to come!

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Fumé Blanc and Halloween (1978)

We’re starting off with a classic…wine, that is. Our founder David Stare was the first person to plant Sauvignon Blanc in the Dry Creek Valley appellation, and those grapes are the backbone of our Fumé Blanc, our flagship wine which we’ve been producing for almost 50 years. It’s a natural pairing for a classic film like Halloween. Directed by horror auteur John Carpenter, Halloween and its antagonist Michael Myers set the standard for slasher flicks and their villains. Often duplicated, never replicated, both our Fumé Blanc and Halloween stand out as trendsetters in their industries

Dry Chenin Blanc and Scream (1996)

Crisp and lively, our Dry Chenin Blanc is one of our most popular wines, and with good reason. Consistent vintage after vintage, the refreshing wine is one of the most highly-awarded Chenin Blancs in the nation. Its versatility and immediate drinkability makes it a fan favorite. Wes Craven’s Scream was the beginning of a slate of campy teen “slasher” flicks that dominated the movie theaters. Its snappy dialogue and self-parody of the horror genre made it a modern horror classic and a film favorite for all ages. Fun fact, the film was filmed in our very own town of Healdsburg!

Meritage and The Blair Witch Project (1999)

In 1988, a group of American vintners (including Dave Stare), formed the Meritage Association to create a classification of Bordeaux-style blends made in America, and Dry Creek Vineyard was the original winery to use the term Meritage on our 1985 vintage. The Meritage Association (now The Meritage Alliance) currently has over 200 members, and the term Meritage has come to signify a superb winemaking-style. Like the Meritage, when The Blair Witch Project came out, it was the first of its kind. The “found footage” style of filmmaking had never been done, and some people were convinced the footage was actually real. Now many horror movies utilize this style of filmmaking, but we’ll never forget the movie that started it all.

Endeavour Cabernet Sauvignon and The Shining (1980)

Bold and refined, our Endeavour is the vision of the winery’s second generation to grow and produce a highly-rated Cabernet Sauvignon that equals the finest of any in California. Crafted from our iconic Endeavour vineyard, the wine’s notable complexity and layers of aromas and flavors all blend together to form a classic example of what a world-class Cabernet Sauvignon should be. While The Shining was one of the films created later in Stanley Kubrick’s storied career, it’s often considered one of his greatest. Each component of the film, from the acting to the cinematography, was carefully considered by Kubrick, leading to The Shining being named one of the finest horror movies of all times.

Old Vine Zinfandel and House on Haunted Hill (1959)

Although there is no official designation, we consider vines that average more than 50 years in age to be Old Vine. Our Old Vine Zin utilizes grapes from vines that average more than 100 years in age. These plantings are some of the most prized and historic in all of the Dry Creek Valley. Although the vines may be old, the wine has bright acidity and soft yet structured tannins. House on Haunted Hill came out in 1959 and stared horror film regular Vincent Price. Campy and creepy, although this film was made more than 60 years ago it still sits on the top of lists of classic horror films.

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SULFUR DIOXIDE:

Sulfur Dioxide (SO2) is a common chemical compound that is used in winemaking and plays a critical role in producing high quality wines. Its preservative and anti-bacterial qualities were discovered thousands of years ago, and is naturally present on the grape skins. Sulfur serves two main purposes. It prevents the wine from reacting with oxygen which can cause browning and off-odors (oxidation), and it inhibits the growth of bacteria and undesirable wild yeasts in the grape juice and wine. So how much is typically used? To put it in perspective, wine typically contains between 20-200 parts per million of SO2, while raisins and dried apricots contain between 500-2,000 parts per million of SO2.

SUGAR:

Wine (or any fermented beverage) is the result of converting sugar to alcohol. Generally speaking, wine is fermented until it is dry, meaning that all of the sugar has been completely converted to alcohol and there is none left. Sometimes winemakers will stop the fermentation early in order to leave some residual sugar and sweetness in the wine, such as with dessert wines. In some cases, wineries may add small amounts of grape concentrate at the beginning of fermentation if the grapes are not ripe enough, or to finished wine for a variety of reasons including mouthfeel or balance, however it is important to note that at Dry Creek Vineyard, we do not do this.

YEAST:

Remember how we said that wine is the product of converting sugar to alcohol? We owe this amazing fermentation process to tiny microorganisms called yeast. Different yeasts have been naturally isolated from fermentations in different wine growing regions around the world, then cultured in a laboratory environment. These commercially available yeasts are non-GMO and used in high quality wines to ensure that the wine ferments completely dry, without any negative side effects. In the case of native yeast fermentation, it has been shown that in many cases the fermentation doesn’t complete to point of the wine being dry, or eventually Saccharomyces yeasts take over and finish the fermentation. In the case of the latter, the wine ends up with the same species of yeasts as found in commercial yeasts.

We hope this inside look at the fermentation process helps give some transparency to the role of these natural elements of winemaking. Stay tuned for more inside looks and send us your questions at social@drycreekvienyard.com.

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Chenin Blanc
Chenin Blanc is a white grape that is commonly grown in the Loire Valley of France (Vouvray), South Africa and California. It produces white wines that are fragrant and high in acid. Chenin Blanc can make wines that range in style from dry to very sweet depending on decisions made by the winemaker. Because of the high acidity in wines made from Chenin Blanc, they tend to age well. In Saumur, France Chenin Blanc is used to make sparkling wines of notable quality.

Chenin Blanc is known elsewhere as Pineau de la Loire. It is the most planted grape in South Africa where its local name is Steen. Chenin Blanc is a high volume producer so the wines it produces tend to be fairly inexpensive.

Sauvignon Blanc
Sauvignon Blanc produces some of the world’s most diverse wines and can be highly influenced based on growing conditions, barrel programs and winemaker discretion. Its ancestral home is in the Loire Valley and Bordeaux regions of France where the growing conditions are varied and the resulting wines are regionally distinctive. Sauvignon Blanc can tolerate more heat than many varieties and can also generate deep flavor profiles in cooler regions. The versatile nature of the grape makes it one of the more dynamic wine grapes to grow. Depending on where it is grown, Sauvignon Blancs can have higher acids and exhibit citrus, melon and tropical fruit characters in the aromatics and flavors.

If grown in a cool climate, it can develop an herbal (grassy) character in its aromas. Regions such as the Russian River Valley in Sonoma County certainly produce Sauvignon Blanc grapes that fit this profile. Sauvignon Blanc can produce a large crop and performs well in warmer regions such as the Dry Creek Valley. Because it can get overpowered by oak flavors, it is not often aged in wood. However, it is not unusual to find Sauvignon Blancs with some neutral oak aging. This ultimately comes down to an individual winery and their desired house style. At Dry Creek Vineyard, for example, we choose not to oak age any of our Sauvignon Blancs, instead preserving the fresh fruit characters we’ve come to love in the varietal.

Sauvignon Blanc can often blend with other varietals. Semillon is a classic contributor rounding out the taste of the wine. Sauvignon Blanc has become one of America’s most popular white wines. The variety of styles and flavors make it enjoyable for almost any wine drinker. When served chilled and with fresh oysters, Sauvignon Blanc creates a blissful pairing that is unmatched.

Chardonnay
The Chardonnay grape variety is a classic white wine grape grown all around the world. The original fame of Chardonnay comes from its success in the Burgundy and Champagne regions of France. White Burgundy must be made from the Chardonnay grape unless the label indicates it was made from a much less well-known grape, Aligoté.

Chardonnay takes oak well, and many higher priced Chardonnays are typically fermented and/or aged in oak barrels. When Chardonnay is aged in oak barrels, it may pick up vanilla overtones in its aromas and flavor.

Chardonnay also ages well in the bottle, though it will not age as long as many red wines. It likes slightly cooler climates (warm days/cool nights) and develops less acidity than Sauvignon Blanc. Some producers put their Chardonnay (or some of it) through malolactic fermentation, which reduces crispness and brings out a rich, buttery taste. This usually shortens the life of the wine as far as aging is concerned.

Wines made from the Chardonnay grape are usually served chilled. Chardonnay matches very well with chicken and with dishes that are served with a lot of butter or a cream sauce. Most Chardonnays lack the acid to match as well with seafood as Sauvignon Blanc or Riesling.

Zinfandel
It could be argued that Zinfandel is the state grape of California. Perhaps more than any other varietal, Zinfandel has found its footing in the fertile and well drained soils of the Golden State. The origins of the Zinfandel grape are quite fascinating. Through DNA fingerprinting, it was revealed that Zinfandel is genetically equivalent to the Primativo variety traditionally grown in Puglia (the “heel” of Italy), where it was introduced in the 18th century, as well as to the Croatian grapes Crljenak Kaštelanski and Tribidrag. Zinfandel then found its way to the United States in the mid-19th century and today represents more than 10 percent of all vineyards planted in California.

Early on, it was a popular variety with home winemakers during the American Prohibition. Then, in the late 1970s and early 1980s, the varietal experienced a renaissance in California. David Stare, among others, began to produce distinctly nuanced Zinfandel that spoke to specific vineyard sites. The wines became widely popular with fruit-forward flavors and spicy overtones. Zinfandel has experienced its share of ups and downs. The advent of White Zinfandel, while turning more people into wine drinkers, certainly took some of the credibility away from the grape. In recent years, Zinfandel has enjoyed a renewed energy with many young, talented winemakers joining the ranks and producing world-class Zins.

Merlot
Merlot is able to mature in regions that are cooler than those required for Cabernet Sauvignon. Merlot is more susceptible to fungus and mold diseases and therefore a bit harder to grow. Merlot varies widely in quality around the world depending on location and producer. This variety was first known for its success in the Saint Emilion and Pomerol areas of Bordeaux.

Merlot usually has ripe berry components in the bouquet. Its wines tend to be soft, fruity and smooth in texture. Select Merlots can have long aging potential but most are ready to consume in 4 to 8 years. It is usually bottled in a Bordeaux (high shouldered) bottle. Merlot is enjoying a surge in popularity and additional acreage is being planted in many major-producing regions. It came to California in the mid-1860s and has become one of the most popular wines since its surge in popularity in the 1990s.

Merlot should be served slightly below room temperature. When alcohol reaches 74˚F, it is likely to cause an unpleasant sharpness in the taste. Cooling the bottle for 15 or 20 minutes (but not much longer) in a refrigerator can be a good way to reach the desired serving temperature.

Cabernet Sauvignon
Cabernet Sauvignon is the premier red wine grape in the world. Cabernet Sauvignon is the dominant grape in the Bordeaux region of France and has spread to every major growing region. The Cabernet Sauvignon grape produces distinctive wines that are tannic and can have long aging potential. Average aging potential for Cabernet is 5 to 10 years in order to achieve peak flavor. It is usually blended with other varieties to increase wine complexity.

Cabernet Sauvignon is a small, dark, thick-skinned grape that gives average yields. It needs slightly warmer growing conditions than many other varieties in order to achieve maturity. DNA testing shows that it is descended from Cabernet Franc and Sauvignon Blanc. Cabernet Sauvignon taste characteristics are often dark cherry, cedar, tobacco or black currant, and cool climate growth can give green pepper or olive. Up to 18 months of aging in small oak barrels before bottling Cabernet is common in order to achieve more complexity.

When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon. Cabernet Sauvignon is known in some parts of the world by other names including: Petit Cabernet, Sauvignon Rouge and Vidure.

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