Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, August 20, 2016
Explore dog-friendly wineries in the Napa Valley
By MICHELLE LOCKE
Associated Press
NAPA, Calif. — You
love your dog. You love
wine. Lucky for you and
Fido there are a number of
Napa Valley wineries where
you don’t have to choose
between the two.
Here’s a sampling of
wineries that welcome
humans and their (well-be-
haved, leashed) best friends.
• HALL St. Helena
welcomes dogs year-round
and in the fall they take the
wine-canine connection a
step farther with Harvest
Hounds, a tasting with
proceeds going to Napa
Humane. Reservations not
required for a tasting but
are required for tours plus
tastings.
• Honig Vineyard &
Winery in Rutherford has
three resident dogs and
welcomes other, well-be-
haved, canines as visitors.
In fact, the bestselling book
in the tasting room is about
winery dogs. Treats and
water for all four-legged
friends are provided. Tast-
ings by appointment only.
• Raymond Vineyards.
Dogs aren’t just welcome
at this St. Helena winery,
they’re feted. There’s a
dog “winery” dedicated
to owner Jean-Charles
Boisset’s beloved French
bulldog,
named,
aptly
enough, Frenchie. People go
inside and taste; dogs relax
in outdoor shaded dog beds
in the dog winery which
has barrel furniture, canine
portraits and a camera
connected to a TV in the
tasting room so owners can
keep an eye on them. Water is
served in burgundy-colored
bowls, so it looks like wine,
and the dog winery even
has its own website, http://
www.frenchiewinery.com.
No appointments necessary
but reservations are recom-
mended and required for
some of the more in-depth
AP Photo/Eric Risberg
Jennifer Singer sits with her dog Redford, during a visit to HALL Wines in St. Helena, Calif. July 5. For those who
love their dogs and their wine, there are now a number of Napa Valley wineries where you don’t have to choose
between the two because canines are allowed in the tasting rooms.
AP Photo/Eric Risberg
Chris and Melissa Kassel, of Sunnyvale, Calif., do a
tasting with their dog Buttercup, at HALL Wines in St.
Helena, Calif. July 5.
AP Photo/Eric Risberg
In this photo taken May 31, a shelf is illed with wines
and decorations inside the Frenchie Winery at Raymond
Vineyards in St. Helena, Calif. The Frenchie Winery is a
spot where guests can leave their dogs while they tour
and do tastings at Raymond.
visitor experiences.
• V. Sattui Winery in
St. Helena allows dogs on
leash in the tasting rooms
and picnic grounds. The
winery also hosts an annual
“Pamper your Pooch” day
in May where dogs get free
treats and their humans are
encouraged to post pictures
of the visit. No appointment
or reservation necessary
unless you have a group of
15 or more.
• St. Supery Estate
Vineyards & Winery in
Rutherford has treats for
your dog, and the winery’s
outdoor patio is a great
place to kick back with
your favorite canine. Who
knows? You may well meet
“GG,” winery top dog and
resident CCO (Chief Cuddle
Oficer). Reservations not
required but are recom-
mended.
• Odette Estate allows
leashed dogs in outdoor
tasting areas. The estate
features an open patio with
cushioned benches and a
ire pit. By appointment
only. Odette Estate’s sister
wineries, CADE on Howell
Mountain and PlumpJack
in Napa, also allow leashed
AP Photo/Eric Risberg
In this photo taken May 31, Emma Swain, CEO of St. Supery Vineyards and Winery
poses with GG, the CCO or Chief Cuddle Oficer, outside the winery’s tasting room
in Rutherford, Calif.
dogs in their outdoor tasting
areas.
• Trefethen Family
Vineyards had to tempo-
rarily deny access to guests
of the four-legged variety
after damage from the
2014 earthquake forced the
tasting room into temporary
quarters. But the popular
Rutherford winery recently
welcomed dogs back with
the opening of “Villa
Trefethen,” once home to
vineyard founders Katie
and Gene Trefethen, now
hosting tastings in the salon,
sunroom and on the deck.
Award-winning
wines in White City
started as a hobby
FOIL-PACK FISH TACOS
Start to inish: 30 minutes
Servings: 4
• Juice of 1 lime, about 2
tablespoons
• 3 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon granulated garlic
• ¼ teaspoon kosher salt
• 4 illets of Alaskan cod, frozen,
about 4-5 ounces each
• 1 yellow onion, sliced thinly (about
2 cups)
• 2 sweet peppers (red, yellow, or
orange), sliced thinly (about 2 cups
total)
Spicy slaw topping:
• 2 cups chopped or sliced cabbage
• ¼ cup plain Greek lowfat yogurt
• 1 tablespoon mayonnaise
• ½ teaspoon chipotle chili powder
• 1 tablespoon lime juice
• 1 chopped green onion
• ¼ cup chopped cilantro
• chopped tomatoes, for garnish
(optional)
• salt and pepper
• 8 corn tortillas, for serving
• Cubed avocado, for garnish
Preheat oven to 400 F. In a large
bowl, mix together the lime juice, olive
oil, chili powder, cumin and granulated
garlic. Cut four 12-inch-by-12-inch
pieces of heavy duty foil. Dip the ish
into the marinade and set aside.
Toss the onion and peppers in the
marinade to coat, and divide among
the foil squares. Place the ish on top
of the onions and peppers. Then toss
the tomatoes into the marinade and
then place on top of the ish, along with
any remaining marinade. Close the foil
up into packets, crimping the edges
together.
Place on a baking sheet and bake
until ish is cooked through and
vegetables are tender, about 30 minutes.
(Subtract 10 minutes if using fresh ish).
Meanwhile, mix together all the
ingredients for the spicy slaw topping.
Serve one foil packet per person, along
with corn tortillas, slaw for topping and
avocado if desired.
Nutrition information per serving:
402 calories; 139 calories from fat; 16
g fat (2 g saturated; 0 g trans fats); 78
mg cholesterol; 401 mg sodium; 34 g
carbohydrate; 6 g iber; 9 g sugar; 31
g protein.
Reservations are required
to visit the villa, but if it’s
midweek you can usually
get in on the same day.
Want more? You can ind
a list of dog-friendly wineries
at https://napavintners.com/
wineries/wineries—dog—
friendly.asp.
By KEVIN BRECK
for the Mail Tribune
Melissa d’Arabian via AP
Foil-pack ish tacos.
For healthy, forgiving cooking,
try a foil pack in the oven
By MELISSA D’ARABIAN
Associated Press
Social media tells me that in part of
the country, kids are already back-
to-school. And so we are teetering
between the lazy days of summer and
the impending promise of crisp cool
air, long sleeves and the desire to ire
down the grill and turn on the oven
instead.
This is the perfect time to talk about
one of my favorite shoulder-season
cooking strategies: the foil pack!
Place thinly sliced veggies with a
little marinade or vinaigrette (even
store-bought will work) in a large sheet
of heavy-duty aluminum foil and fold
shut into a packet, pinching the edges,
and this handy little guy will be equally
delicious whether cooked on the grill if
you have a hot fall day, or in the oven,
if you’re already in pumpkin latte
weather.
Add some ish or chicken, and
you’ll have a full meal, all packaged
and pretty in individual servings, a
presentation which thrills dinner party
guests and kiddos alike. Foil packet
cooking is healthy — little fat is
needed to accomplish tender, lavorful
results.
And, packet-cookery is incredibly
forgiving — you (almost) can’t
overcook a foil packet. A few minutes
extra in the oven won’t ruin packet-ish
like it would dry out a illet cooked on
the stovetop, grill or even just roasted
directly in the oven. As a mom of four,
I appreciate that kind of weeknight-
meal lexibility.
Try my foil-pack ish tacos to
master some of the basics, like layering
the ingredients in order of how quickly
they cook — the bottom will cook
more quickly since it will be touching a
direct heat source.
Fish tacos are an excellent
summertime favorite to take with
us into colder weather. I love using
Alaska cod because not only is it full
of healthy fats (which feed my brain,
heart and make me feel full), but it’s
available frozen year-round. And these
packets do great with frozen ish — no
need to thaw before making. Happy
fall indeed.
———
Food Network star Melissa
d’Arabian is an expert on healthy
eating on a budget. She is the author of
the cookbook “Supermarket Healthy.”
Hobbies have a way of getting out of hand.
What began 20 years ago as a home hobby
for Scott Steingraber, owner and winemaker
at Kriselle Cellars, has morphed into a 30-acre
vineyard, winery and tasting room with stunning
views of Sams Valley.
Before becoming a full-time winemaker,
Steingraber was a bridge builder. His last major
construction project was the Tacoma Narrows
Span. Steingraber believes that building bridges
and making great wine involve many of the same
qualities and processes.
Like most winemakers, Steingraber believes
that where he and his wife, Krisell, the winery’s
namesake, grow their grapes directly inluences
the lavor of the wine. Most of their vines are
planted on the ancient bed of the Rogue River.
The soil is predominantly river rock (cobbles),
which retains heat and relects it upward toward
the vines, hastening new growth in the spring.
Southern Oregon shares a similar latitude with
some of the great wine-making regions of
Europe, and Kriselle’s cobbles are similar to the
cobble vineyards of Chateauneuf-du-Pape.
It is warm at Kriselle, which permits
Steingraber to grow a wide variety of heat-loving
varietals, including Cabernet Sauvignon,
Cabernet Franc, Tempranillo, Sauvignon Blanc,
and some of the only successful Sangiovese in the
valley.
Kriselle’s very irst vintage, a 2009 Cabernet
Sauvignon, won a double gold at the San
Francisco Wine Competition. Those winning
ways have continued: the 2013 Di’tani — the
name means “The Rock Above,” the Takelma
Tribe’s name for the Table Rocks — won gold
at the 2016 San Francisco Chronicle Wine
Competition.
Kriselle will host the Oregon Wine University
Sunday, Aug. 21, as part of the Oregon Wine
Experience. Professor Bob Harrington from the
University of Washington will lead an exploration
of Oregon and Washington terroir as expressed by
Cabernet Sauvignon.
Kriselle’s tasting room, 12956 Modoc Road,
White City, is a bit of a hike from Medford,
but is worth the trip. In addition to the stunning
views, Kriselle offers food and wine pairings
designed to bring out the best in both. Kriselle is
open daily from 11 a.m. to 5:30 p.m. During the
summer, hours are extended to 7 p.m. Thursdays
and Fridays. Thursdays feature live music. The
winery’s phone number is 541-830-8466.