Tim will explain how we graft grapes to introduce new varietals on our estate vineyards. This is a process in which a new grapevine is produced by making a cut in the rootstock and then adding scion wood that is cut to fit inside the incision made in the rootstock. We're grafting three varietals: Counoise, Cinsault, and Syrah!
Ever wonder how wine is bottled? Tune into Tim Talks and discover what happens behind the scenes on a bottling line. The magic of moving wine from fermentation and aging in barrels to transferring to bottles is one of the many exciting "vine to wine" steps before it gets into your wine glass. Enjoy!
We hope you enjoy this fun and mouth-watering wood-fired pizza-making episode with Tim and Mary Louise Bucher.
Wood-fired Pizza Dough Recipe from Trattore Farms
Place ¼ cup warm water in a small bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.
Place flour, salt, yeast mixture, and remaining water in a mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing until the dough takes on a ‘shaggy’ appearance. Drizzle with oil and mix for 2 minutes more. The dough should form a smooth ball and clear the sides of the bowl. Turn the mixer off, cover the top of the bowl with plastic wrap, and let rest for 20 minutes. Resume mixing on medium-low speed for 3 minutes, or until dough forms a smooth ball, clearing sides of the bowl. Place in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 2 ½ hours or until doubled in size. The dough is then ready to use or can be refrigerated for up to 24 hours. If refrigerated, dough must be allowed to warm to room temperature before using.
Makes 4-5 dough balls/pizzas.
*Type 00 Flour. Type 00 is the gold standard when it comes to pizza. The double zeros stand for the texture of the flour and how fine it was grounded. It’s easier to use and contains less gluten than other types of flour, which will allow you to spread the dough without breaking it.
TRY THESE PIZZA STYLES USED AT OUR WINERY ON PIZZA SUNDAYS
The Margherita: San Marzano tomato sauce, Mozzarella cheese, fresh basil finished with our Dry Creek Olive Co. Three Orchards Blend olive oil
The Goat: Dry Creek Olive Co. Meyer Lemon olive oil, Italian herbs, creamy goat cheese finished with Meyer Lemon olive oil
The Fireworks: Dry Creek Olive Co. Jalapeño olive oil, Parmesan cheese, and Salumi from Journeyman Meat Co. finished with Jalapeño olive oil
Note: to change up the flavors of your favorite pizzas; you can use any of our olive oils. For example, our Basil and Garlic olive oils can be used for the Margherita and the Habanero Lime olive oil for the Fireworks pizza.
Visit us on Pizza Sundays! Reservations recommended.
It's a new season. Learn about bud break in our vineyards: the emergence of a new shoot from a bud during the spring. It's an exciting time for winegrowers because it's the first stage of the vine cycle that yields grapes each fall!
Tune in to Episode 10 of Tim Talks. Learn how we reformat wines into small bottles in an inert environment so you can enjoy the perfect pour!
We love our white wines! Join proprietor Tim Bucher and winemaker Craig Strehlow as we explain how our white wines are made.