Thanksgiving Dry Creek Wine Pairings

Thanksgiving is right around the corner! Thanksgiving is a time to connect with family and friends over amazing seasonal dishes. While you are planning all your Thanksgiving dishes this holiday season don’t forget the most important part of your thanksgiving meal… the wine.  Zinfandel is a great Thanksgiving wine because it is a uniquely American wine. See below for our top pairings for zinfandel and more!


1. Smoked Turkey with Truett Hurst Zinfandel

Turkey is the most traditional Thanksgiving dish of them all and a smoked turkey that is already prepared means more time for family. The sweet, fruity flavors of a Dry Creek Valley Zinfandel are a great match for dark and smoked turkey meat. A fruity Truett Hurst Zinfandel pairs perfectly with our classic thanksgiving main dish.

Click here to explore Truett Hurst wines


2. Honey Baked Ham with Armida Pinot Grigio

For some, a honey baked ham is a Thanksgiving delicacy. Honey baked ham is salty with a sweet honey glazed skin. Honey baked ham and Armida Pinot Grigio pair nicely together as the acidity in the wine is a nice balance to the sweetness of the ham.

Click here to explore Armida’s wines

3. Garlic Mashed Potatoes with Bella Vineyards Chardonnay 

Mashed potatoes are creamy and delicious Thanksgiving side dish. Chardonnay has a light body and is a great pairing with creamy and lightly seasoned dishes such as mashed potatoes. Bella Vineyards Chardonnay, light on the oak, would be a fantastic addition to this classic side dish.

Click here to explore Bella Vineyard’s wines

4. Green Bean Casserole and Crispy Onions with Chateau Diana Riesling

Green bean casserole is a creamy delicious side dish with crunchy crispy onions.  A fresh, dry Riesling with stone fruit flavor will balance the creamy and crispy textures of the green bean casserole. Chateau Diana’s Riesling is the perfect pairing for this classic side dish.

Click here to explore their wines


5. Mushroom and Sausage Stuffing with Dutcher Crossing Pinot Noir

Pinot Noir is a light red wine with earthy undertones. A  perfect pairing with classic sausage and mushroom stuffing for your Thanksgiving meal.

Click here to explore Dutcher Crossing’s wines

6. Cranberry Sauce with Geyser Peak Sauvignon Blanc

The acidity and sweetness provided by cranberry sauce is the perfect accent to your turkey, mashed potatoes or stuffing. When adding cranberry sauce to your Thanksgiving dish, pair with a crisp and herbal Sauvignon Blanc to add the perfect touch to your meal.

Click here to explore Geyser Peak’s wines


Feeling full?? A sparkling wine with any Thanksgiving dessert is a light and delicious way to end your meal!



7. Pumpkin Pie with Sbragia Family Vineyards Sparkling Wine

Pumpkin pie is everyones favorite way to end a meal spent with loving family and friends. To celebrate the beginning of the holiday season and a delicious pumpkin pie pair with a Sbragia Family Vineyards Sparkling wine.

Click here to explore their wines

8. Sweet Potato Pie with Mill Creek Vineyards Gewurtztraminer

Although a less common Thanksgiving dessert, sweet potato pie is still an essential part of many families Thankgiving. A crisp and sweet Gewurtztraminer from Mill Creek Vineyards will compliment the sweet and creamy texture of a sweet potato pie perfectly.

Click here to explore their wines



  1. Most grapes are harvested at night! Harvesting at night saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.


  1. The flavors of wine are affected by how long the grapes are on the vine. Earlier harvested grapes have lower sugar levels and higher acidity for a crisp, tart wine (typically white wines!). Red grapes require a more balanced sugar and acidity level for complexity. And dessert wines are left on the vines the longest!


  1. It’s not the grapes that determine the color, it’s the skin. Skin contact when making wine is called “maceration” and extracts color and fruit flavor from the skins without any bitter tannins! Think of it like making a cup of tea and how leaving a tea bag in your cup affects the color and flavor.


  1. Rosé isn’t a grape variety like zinfandel or sauvignon blanc, rather a style of winemaking that is made from red wine grapes!  To achieve the pink shades found in rosé, a wine is kept in contact with the grape skins for just hours. You can learn more about the different styles of rosé here


  1. Sauvignon blanc was first planted in Dry Creek Valley by Dry Creek Vineyard founder, David Stare. This grape grows best in DCV due to the well-draining + mineral rich soils and notable temperature change from day to night aka the diurnal shift! Read more about Dry Creek Valley’s signature white wine.


  1. Today, nearly 2,200 acres of zinfandel are farmed in Dry Creek Valley making it the top planted grape in the region. In the 1870s, Frenchman Georges Bloch planted the first zinfandel in Dry Creek Valley. By the 1880s, zin was the dominant grape planted across 900 acres of the region and continues to be to this day.  


Giovanni and John Pedroncelli

Jim and his son John Pedroncelli in the vineyard.

  1. After about age 50, a zinfandel vine is considered “old,” but at 50, zin may not yet be half-way through its life. In Dry Creek Valley, you will find vineyards with vines that are more than 120-years-old! “Old vines contribute an intensity and complexity of flavor to the wine that cannot be replicated by any other method,” says Ridge Vineyards, whose 115-year-old Lytton-Springs vines make one of the nation’s best-loved Dry Creek Valley zinfandel blends. Want to study up on Old Vine Zin? We got you covered.


  1. The big 3 of a winemaker’s decision to harvest grapes are sugar, acid and tannin. Sugar and acid are measured with a refractometer – tannins however are sampled by tasting the grape!


The traditional “blessing” of the first chardonnay grapes brought in at Amista Vineyards

  1. Cheers! Grapes for sparkling wines are harvested notably earlier than others because winemakers are looking for a higher acidity. They are harvested with extra care as to not to disturb the flavors and minimize any harsh compounds that may be imparted from the skin of the grape. Be on the lookout for new sparkling wines coming from Dry Creek Valley wineries in the future!


  1. Did you know that it takes a newly planted vineyard at least 3-years to produce fruit that’s quality enough to go grape to glass? Then at least a year after that until your bottled wine is ready to drink! More if you’re looking to age your wine in oak.  Good thing we’re patient – mostly because we know it’s worth the wait.


  1. Time for some harvest math! Per acre of wine there are 1.5-7 tons of grapes produced. Per ton of grapes there are roughly 150 gallons of wine. 1 barrel of wine is 60 gallons which is about 295 bottles of wine (24 cases). AND there are ~30lbs of grapes per case of wine and ~2.4lbs of grapes in one bottle of wine. Phew – time for a glass!

Harvest is one of the best times to visit us in Dry Creek Valley.

Start planning your trip today.


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Summer of 2018 in Dry Creek Valley

All seasons in Dry Creek Valley, Sonoma Wine Country are beautiful ones; but there’s something about the summer atmosphere that has our hearts. Tasting rooms are bustling, grape vines are full of growth and vigor, white and rosé wines get their moment in the sun, BBQ & zinfandel on the daily, picnics by the creek with fresh baguettes & local delicacies from the Dry Creek General Store…trust us, we could go on!

We wanted to share some of our favorite snapshots from this summer of 2018 in Dry Creek Valley. Don’t forget to use #drycreekvalley for a chance to be featured on our website & social channels, and if you want a little Dry Creek Valley in your every day, follow us on Instagram (@drycreekvalleywines).

These bees are busy in the biodynamic gardens at Quivira Vineyards! Featured on our Agritourism Itinerary.


Lots of sun means the solar panels at eco-friendly Ridge are happy and brimming with sustainable energy!


Visit Dry Creek in late-July early August and you might catch a glimpse of these beautiful bunches. Turning purple and delicious. Next step – harvest!


A big welcome to our newest winery, Zo Wines! Be sure to check out their all encompassing farm-stay for a true grape-to-glass experience.


Summer concerts are good for the soul. We’re so lucky Geyser Peak always has such an incredible line-up! Visit our events page to see what else is going on in the Valley.


Freshly harvested Dry Creek Peaches. Need we say more?


Sundresses + vineyards + sunglasses + glass filled from one of our Dry Creek Valley wineries = the picture perfect day.


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National Grilling Month – Week 3 Ft. Ridge’s Wine Country Spiced Lamb Spiedini

We’re over half-way through National Grilling Month and over half-way through the winegrowing season. The winegrapes begin to change color (aka veraison) and warm sunny days transition into the most beautiful evenings.

This means we’ve been spending more time outside enjoying shared big plates of grilled goodies, pies, lots of laughs and, of course, Dry Creek Valley wine. For week 3 of National Grilling Month, we’ve got the perfect recipe from Ridge Winery for your next al fresco meal.

Ridge’s Wine Country Spiced Grilled Lamb Spiedini with Grapes


  • 1 tablespoon lemon juice
  • ¼ cup olive oil
  • 2 cloves garlic, minced
    2 tablespoons minced Italian parsley (divided)
  • 1 ½ teaspoons salt
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ½ teaspoon ground coriander
  • ½ teaspoon ground lavender
  • ¼ teaspoon hot chile flakes
  • ¼ teaspoon black pepper
  • 1 ½ pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
  • 1 pound red flame seedless grapes
  • 10 bamboo skewers, soaked in water overnight


  1. In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, smoked paprika, cumin, thyme, coriander, lavender, chile flakes, and pepper. Add lamb and mix to coat thoroughly.
  2. Cover and chill at least 1 hour or up to 1 day.
  3. Thread cubes of lamb alternately with grapes onto 6 or 7 skewers.
  4. Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). If using a gas grill, close the lid.
  5. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare: 5 to 6 minutes), or just barely pink in the center (medium: 6 to 7 minutes).
  6. Pair with Bold, full-bodied zinfandels. Try it with Lytton Springs (excellent with older vintages too).

    Recipe provided by Chef Jesse McQuarrie of Feast Catering

Why this pairing works: Ridge Lytton Springs is an incredibly balanced wine that will please all of your guests. It has the rich, brambly fruit flavors you’d expect from a wine that’s 74% zinfandel but also structured tannins and balanced acid – making it a perfect complement to the spices like thyme and lavender in this grilled dish. If you choose a vintage that has been in the bottle for a few years, you’ll find more complexity and a softer style of red blend.  Check out Ridge’s website for more pairings specially crafted to pair with their variety of wines.

View past recipes here:

Amista’s Strip Steak with Arugula Pesto

Martorana’s Olio di Gio Pesto Marinated Grilled Shrimp

Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada

Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote

Did you try any of these recipes? We can’t wait to see!

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The celebration continues as we feature weekly grilling recipes from your favorite Dry Creek Valley wineries and wines.

For week 2, we’re featuring Amista’s Strip Steak with Arugula Pesto & Pedroncelli’s Grilled Sausage with Fennel, Red Onion and Basil Gremolada. What’s the first pairing that comes to your mind? Keep reading and find out what each winery chose to pair with these grilled delicacies.

Amista’s Strip Steak with Arugula Pesto


  • 2 lbs boneless strip steak about 2 inches thick
  • 5/8 cup extra virgin olive oil
  • 1 tbsp crushed garlic
  • 4 sprigs rosemary
  • 4 springs thyme
  • 4 tbsps unsalted butter
  • 10 ozs baby arugula
  • 1/2 cup pine nuts
  • 4 tbsps finely grated Parmesan cheese


  1. Heat the BBQ until hot; lower to medium heat. Lightly rub the steak with olive oil and season generously with salt and pepper. Add the steak to the grill and cook over moderate heat until browned on the first side, about 4 minutes. Add the garlic cloves, herb sprigs and butter.
  2. Turn the steak to the other side for 4 minutes. Using tongs, turn the steak on each of it’s sides until browned, about 2 minutes per side. Lay the steak flat, baste with the garlic butter. Continue to cook the steak for about 3 minutes, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the steak to a cutting board and let rest.
  3. Meanwhile, bring a saucepan of water to a boil. Add the arugula and cook for 10 seconds, then drain and cool under running water. Squeeze out the excess water and transfer the blanched arugula to a food processor. Add all but 2 tablespoons of the pine nuts, the Parmesan and the olive oil. Pulse to a coarse paste. Season the pesto with salt and pepper.
  4. Thinly slice the steak and arrange on a platter. Spoon the pesto over the steak, sprinkle with the remaining pine nuts and serve.
  5. Pair with Amista’s Cabernet Sauvignon for a “wow” moment.

Why this pairing works: This Cabernet has rich concentrated blackberry and a touch of roasted strawberry jam. It opens up to big, broad tannins that are bold and balanced making it an incredible pairing with grilled meats.

Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada


  • 4 Spicy Italian turkey sausages
  • ¼ C olive oil
  • 3-4 cloves garlic
  • red pepper flakes
  • ½ t kosher salt
  • 1 large red onion, cleaned, cutting into 12 wedges
  • 2 medium bulbs fennel, cleaned and quartered
  • ½ large head of cauliflower, sliced vertically to create ‘steaks’ about 1 inch thick
  • 1 T lemon zest
  • 1 cup fresh basil, cleaned
  • 1 oz pecorino romano cheese, grated
  • ½ cup toasted pine nuts


  1. Heat grill to medium-high. Drizzle olive oil on vegetables, lightly salt for grilling. Once grill is heated place a grilling mat or aluminum BBQ tray on one side and add onions and fennel. (for ease of grilling you may want to blanche or microwave the cauliflower before placing on the grill or grill pan) Simultaneously grill sausages, being careful not to let the grill “flare up”. Vegetables should be lightly caramelized and fork tender.
  2. In a food processor add basil, garlic, a pinch of red pepper flakes, lemon zest, pine nuts and salt. Blend until nearly smooth. Add olive oil a little at a time and emulsify.
  3. Assemble the plate drizzling the Gremolada over the sausage and cauliflower. Sprinkle with pecorino romano cheese.
  4. This flavorful recipe will pair with many of your favorite Pedroncelli’s wines – try it with Sauvignon Blanc, Sonoma Classico or Zinfandel.

Why this pairing works: This versatile recipe complements the freshness and acidity in Pedroncelli’s Sauvignon Blanc or, if you prefer red wine, the structure of Sonoma Classico and its mild tannins make this a wonderful grill-side pairing.

Did you try any of these recipes? We want to see!

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National Grilling Month – Week 1 ft. Martorana’s Olio di Gio Shrimp and Seghesio’s Pork Chops & Polenta

We’re celebrating National Grilling month all July long with our wineries’ favorite BBQed pairings ranging from the classic to the adventurous. We all know Dry Creek Valley Zinfandel is the quintessential wine to pair with all things grilled – and trust us, you’ll get some of those pairings, but did you know that Sauvignon Blanc, Chardonnay, Rhone wines and Cabernet can also complement the savory goodness that your grill imparts?

For week 1, we’re featuring Matorana’s Olio di Gio’s Pesto Marinated Grilled Shrimp and Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote. Can you guess what these experts paired with these grilled delicacies? You’ll have to read and find out!

Martorana’s Olio di Gio Pesto Marinated Grilled Shrimp

Picture source:Cook Your Food.


  • ½ cup fresh basil
  • ¼ cup fresh parsley
  • 2 cloves garlic
  • 3 tablespoons toasted pine nuts
  • 4 tablespoons freshly grated parmesan
  • 4 tablespoons Olio di Gio olive oil from Martorana Family Winery
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • Pepper to taste
  • 1 pound shrimp, peeled and deveined


  1. To make the pesto, pulse the basil, parsley, garlic, pine nuts, parmesan, Olio di Gio olive oil, fresh lemon juice, salt, and pepper in a food processor or blender until smooth.
  2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
  3. Skewer the shrimp (if using bamboo skewers, soak for at least 20 minutes prior to grilling).
  4. Grill the skewers over medium-high heat until cooked, about 2-3 minutes per side.
  5.  Serve with lemon wedges and a glass of 2017 Sauvignon Blanc or 2016 Chardonnay from Martorana Family Winery.

Why we love this pairing: the herbaceous qualities of thyme in the 2017 Sauvignon Blanc perfectly complement the fresh herbs used in the pesto while the nutty characteristics from the Chardonnay shine when next to their pine nut and parmesan friends.

You can find Martorana’s wine and olive oil via their website or their tasting room on West Dry Creek Rd

Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote

This is an easy and delicious summertime dish – so don’t be intimidated by the steps. You can marinate the pork, cook the chard and make the compote one day ahead of time as well, leaving just the polenta and grilling Berkshire Pork Long-Bone Chops for the day of the meal.



  • 6 each Berkshire Long-Bone Chops
  • ¼ cup chopped fresh rosemary
  • 4 cloves garlic minced
  • ½ cup olive oil
  • Salt and pepper to taste


The pork should be marinated a minimum of six hours but 24 hours would be ideal if you have the time. Toss all ingredients together and keep cold. You should pull the pork out of refrigerator and allow to come up to room temperature for at least an hour before grilling.



  • 1 cup polenta
  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup fresh grated aged white cheddar cheese
  • 3 T butter


  1. Bring the stock and milk to a boil.
  2. Whisk in polenta and continue to whisk until polenta sets – around 4-5 minutes. Then cook on low heat until soft.
  3. When finished cooking, add butter and cheese, taste and add salt if needed.
  4. You can keep covered and hold warm until you cook the pork.



  • 3 bunches Swiss chard – destemmed, cleaned and cut into 1 inch strips
  • 2 each cloves of garlic sliced thin
  • ½ lemon
  • Olive oil
  • Salt and pepper to taste


  1. Sweat garlic in oil on medium heat until soft, then add leaves of chard.
  2. Add 1 teaspoon of salt, and allow chard to wilt.
  3. When wilted, season with salt and pepper to your taste and add the juice from ½ of one lemon.
  4. If made ahead of time just heat up in pan on medium flame.



  • 1 pint blueberries
  • 2 T sugar
  • 1 T plus 1 t of cornstarch
  • ¼ cup port
  • 2 T red wine vinegar
  • 2 each shallots diced fine
  • 1 T of butter


  1. Coat berries in mixing bowl with sugar and cornstarch using a spoon. Make sure cornstarch and sugar are distributed evenly. Let sit for about 30 minutes.
  2. Sweat the shallots in butter using a small sauce pan. Do not allow any color on the shallots.
  3. Once the shallots are soft, add port and red wine vinegar and reduce by ½.
  4. Add the blueberry mixture and cook until everything starts to thicken slightly and berries begin to soften.
  5. If preparing the day ahead, allow to cool at room temperature and then refrigerate. To warm at a later time, heat gently in sauce pan or in oven to prevent scorching.


Pull pork from marinade and scrape off excess marinade with the hands to prevent garlic from burning on grill. Cook over medium-high charcoal until desired doneness is achieved. I generally pull mine at 145 degrees for a pink and juicy medium. Enjoy with a glass of Seghesio’s 2015 Cortina Zinfandel.

Why we love this pairing: this recipe joins together savory and sweet so well that we feel it highlights the best qualities in this bottle of wine – its subtle white pepper spice and classic dark cherry and raspberry notes make it truly a perfect barbecued pairing.

You can find Seghesio’s wine online, at their tasting room, or at a variety of wine shops and grocery stores near you.

Did you try any of these recipes? We want to see!

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Passport 2018 Photo Blog

Another picture-perfect Passport weekend! Our 29th Annual event weekend boasted classic Sonoma County weather, out-of-this-world wine and food pairings (still dreaming about the Viognier Poached Shrimp at Mounts Family Winery), and of course, an incredible group of people. We were so fortunate to share the weekend with all of you.

Take a look at some of our favorite photos from the weekend.

This year began with a set of amazing Friday events for those who wanted just a little more Passport in their weekend!

The A. Rafanelli Prelude to Passport lunch welcomed guests with dramatic skies, sweeping views and woodfired pizzas.


The inaugural Vintage Soiree kicked-off Friday night with an oyster welcome and grand tasting featuring 15+ Dry Creek Valley vintners downtown at the Duchamp Healdsburg!


A magical welcome into the food & wine pairing portion of the evening.


Confession time – we probably ate more than our fair share of the whole-roasted pig porchetta from Campo Fina.


There was no shortage of delicious wines to choose from – what would you pick?


A picture-perfect evening with gorgeous floral everywhere – thanks to our partners American Grown Flowers & Venn Floral!

We started off our morning at the Pritchett Peaks Vineyard Tour, hosted by Cam Mauritson and his fellow winemaker friends.


“Wow,” is all that comes to mind whenever we see this view!

Our first winery was Truett Hurst for their groovy theme complete with vintage Volkswagen – where’s your favorite place to check-in?


These ladies are all smiles up at Kokomo Winery.


Wilson serving up their famous tri-tip for Passport weekend.


Seghesio’s vintage baseball theme was a grand slam! Gourmet corn-dogs with zinfandel mustard – yes, please.


A pairing (almost) too beautiful to eat. But now for the tough question – sauvignon blanc or zinfandel?


And that’s a wrap on the 29th Annual Passport. We will see YOU for the 30th Anniversary in 2019!

CLICK HERE for the full photo gallery from Passport.


Mark your calendars for our 30th Anniversary on April 27 and 28 in 2019!

Tickets go on sale to the public every year on February 1st at 10am pst.

We want to see your photos from the weekend! Use the hashtag #DCVPassport for a chance to be featured on our social media channels!


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Thank you for an AmaZing Weekend from AmaWaterways

Dear Dry Creek Valley Wine Enthusiasts:

On behalf of the AmaWaterways family, we would like to extend our deepest gratitude for the warm and welcoming spirit shared by all who attended the Passport to Dry Creek Valley Wine Festival. It was a truly wonderful weekend visiting incredible wineries in the breathtaking countryside.

As proud sponsors, we were thoroughly impressed with how this beautiful festival created such an inviting atmosphere everywhere we went. Organizing an event of this magnitude was surely no easy feat and AmaWaterways was deeply honored to be involved with a weekend so unforgettable.

A decade ago, AmaWaterways began our Wine Cruise program and over the years it has grown to 50 departures this year, with more than 60 scheduled for the season ahead. The demand for Wine Cruises is a testament to their popularity and we are delighted that they bring so many amazing people together to enjoy memorable—and fun—journeys.

We are proud to work with the Winegrowers of Dry Creek Valley and so many local wineries and would love nothing more than to welcome you all on board one of our Wine Cruises with Dry Creek in 2019 or beyond. For inspiration on planning your next cruise, please visit our website at and contact WDCV’s preferred travel agency, Expedia CruiseShipCenters Petaluma, or contact your local travel agent.

Thank you all, again, from the bottom of our hearts. We look forward to celebrating your 30th anniversary next year and to many more years of partnership!

Warm regards,

Kristin Karst

Executive Vice President & Co-Owner

Liz Barrett

Manager, Sales & Business Development, Wine Cruises

Both our upcoming Rhone & Bordeaux cruises are SOLD-OUT! But we still have limited availability on our Douro cruise through Portugal & Spain.

Learn more here.


Whether you’re a new fan of Dry Creek Valley wines or a long-time fan planning your first in-person visit, Passport is the perfect introduction to Wine Country. And these wine country classics are  a perfect place to start. Schedule in a few of these wineries throughout your Passport weekend, and you’ll come away with a broad understanding and celebration of Dry Creek Valley.

We are officially in the final countdown for Passport! Don’t be caught without your ticket – as they will sell out soon!

Eventbrite - Passport to Dry Creek Valley

Under a Wine Country Spell at Cast Wines

8500 Dry Creek Road, Geyserville / 707-431-1225

Be sure to add Cast to your Passport stops. You’ll take in the stunning views from our outdoor terrace as you enjoy our handcrafted wines with Healdsburger sliders. We’ll be pouring our Sauvignon Blanc, Grey Palm Estate Zinfandel, and our robust Old Vine Zinfandel. Pause for a moment in our relaxed setting, an oasis from the hustle and bustle of the day.

This Patient Philosophy Pays Off at DaVero Farms and Winery

766 Westside Road, Healdsburg / 707-431-8000

“Grow what belongs here. Be Patient.” This philosophy has made our small family farm one of the most interesting wineries in California. Our Italian varietals belong here, making delightfully delicious wines. Taste the farm as we pair each wine with our legendary olive oils, lamb, pork, and produce. Discover the difference that wild yeast, neutral oak, Biodynamic farming, and patience make — both in your glass and at your table!

Original and Classic Estate at Fritz Underground Winery

24691 Dutcher Creek Road, Cloverdale / 707-894-3389

A Dry Creek Valley original, Fritz Underground Winery has been producing beautiful, estate-grown wines since 1979. Join us at our stunning 120 acre property where you can taste our award-winning wines produced by our unique gravity-flow winemaking system. We are pairing these small production wines with excellent local cuisine specially prepared by Ken Rochioli of KR Catering. Just a short drive from Healdsburg, Fritz Underground Winery is located in the North end of the beautiful Dry Creek Valley and is just a moment away from downtown Cloverdale.

Study Up on Your Wine ABC’s at Pedroncelli Winery

1220 Canyon Road, Geyserville / 707-857-3531

Since you have a ticket to Passport then you a) must love wine, b) are a foodie and c) like to have a good time. Then do we have the experience for you! Chef Brian Anderson of Bistro 29 will once again create a wonderful menu to pair with our wines. Club members: there’ll be Club Ped Lounge for a break from the madding crowds.

Historic and Breathtaking Views at Ridge Vineyards – Lytton Springs

650 Lytton Springs Road, Healdsburg / 707-433-7721

Voted the #1 winery in America by the Daily Meal for the second year in a row, and whose zinfandel was featured at President Obama’s final State Dinner, Ridge Vineyard’s Lytton Springs winery is home to century old zinfandel vines interplanted with petite sirah, carignane, mataro and grenache. Enjoy the breathtaking view of this historic vineyard while you taste through exceptional single-vineyard wines, thoughtfully paired with pork belly bao buns, and mini Cubanos.

And that’s it! Those are our 2018 Passport themes. Keep track of the wineries you’d like to get your Passport stamped at and plan the perfect weekend all in our Passport Itinerary Planner.

Eventbrite - Passport to Dry Creek Valley
Make sure you plan ahead of time and check that your planned itinerary can accommodate your group size! Group & dietary accommodations for all wineries – click here.


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We all know wine country speed limits won’t allow you to hit the 88mph required to time travel in your DeLorean, but luckily these wineries are having parties that do just that without breaking any laws! Show up in your classic hot rod, your wine country limousine, hop on your tractor or cruise in your VW rainbow bus and you’ll fit right in at these blast to the past Passport themes.

Days are tickin’ by and Passport is almost here! Don’t be caught without your ticket – you don’t want to miss out on the best of Wine Country all in one weekend!

Eventbrite - Passport to Dry Creek Valley


7485 Dry Creek Road, Geyserville / 707-433-9715

Calling all free spirits! Come explore our hippie utopia where decisions are made according to the “vibes” and the wines will make you feel groovy. Take part in our “Grilled Cheese Meltdown” – Cast your vote for the best creation, and between bites enjoy the sounds of the 60’s, unique estate blends, giveaways and more. Here’s a chance to experience what we do best: A little bit of everything!


Ferrari Carano Il Terrazzo

8761 Dry Creek Road, Healdsburg / 800-831-0381

Get your hustle on in our disco-themed, Boogie Wine Wonderland, sure to be one of your favorite stops during Passport weekend! Located at the north end of Dry Creek Valley, we’ll be playing that funky music as you wind your way through our cellars, tasting delicious wines paired with dishes chosen by Dancing Queen Extraordinaire Rhonda Carano herself. Visit the Wine Shop on your way out, shake your groove thing through our breathtaking gardens and pause on Il Terrazzo for a photo op overlooking the vineyards. It’s sure to be a groovy good time!


1960 Dry Creek Road, Healdsburg / 707-433-4355

Stroll down the Walk of Fame into Old Hollywood at Wilson Winery!  Our top-billed Zinfandels star in a double act with a Wilson classic- our Famous Tri-Tip!  Producer Diane and Director Alexis have arranged for big band music from the Jazz Hats and a classic car exhibition to transport you back to the Golden Age of Hollywood here in Dry Creek Valley.


5610 Dry Creek Road, Healdsburg / 707-433-9545

Feelin’ Groovy?  Passport at Truett Hurst will the hip place to be for celebrating the 70’s.  The Adam Lieb Band will be on stage to help us get our groove on.   We’ll be chillaxin’ around the property enjoying some wicked chicken, beef or veggie shish-kabobs. It will be a totally awesome event!


Friday, April 27th at The Duchamp in Downtown Healdsburg

Join us for an enchanted evening, where the wild thyme blows and the vintage wine flows. The Winegrowers of Dry Creek Valley invite you to join us for the first annual Vintage Soiree at Passport. Located in downtown Healdsburg, this progressive Friday night event will showcase exquisite Dry Creek Valley wines and beautifully paired cuisine from local Sonoma County chefs. Don’t miss this incredible Friday night soiree and get your tickets before their sold out – click here.

We’ll be sending out weekly themes from now until Passport to Dry Creek Valley! Keep track of the wineries you’d like to get your Passport stamped at and plan the perfect weekend all in our Passport Itinerary Planner.


Eventbrite - Passport to Dry Creek Valley


Make sure you plan ahead of time and check that your planned itinerary can accommodate your group size! Group & dietary accommodations for all wineries – click here.


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