The Teira 2008 Dry Creek Valley Estate Grown Sauvignon Blanc comes from the Woods Vineyard, located in the southern end of the valley on benchland bordering Dry Creek and only a few miles from the Russian River Valley appellation. The vineyard is farmed sustainably and organically by legendary Sonoma County vineyard manager Duff Bevill. Named ‘A Top Sonoma Sauvignon Blanc’ in the San Francisco Chronicle’s Wine & Food Section, the Teira 2008 Sauvignon Blanc strikes a beautiful balance between new world and old world style. Classic Sancerre-like aromas of minerals, lemon zest, and citrus on the nose lead into strong tropical fruit notes of kiwi, grapefruit and tangerine on the mid-palate. Balance and elegance are key descriptors of this wine. Light, crisp and dry, this wine finishes extremely clean with a bright acidity that begs for another sip. Try pairing the Teira 2008 Sauvignon Blanc with shellfish, calamari, and grilled seafood salads. 100% Sauvignon Blanc. Enjoy now until 2012.

The Teira 2006 Sonoma County Zinfandel was produced from vineyards within the Dry Creek Valley and Russian River Valley in northern California. Often coined the flagship varietal of Dry Creek Valley, Zinfandel thrives in this region and is known for producing big yet balanced, complex wines season after season. A Gold Medal Wine Club Special Selection, the Teira 2006 Zinfandel has been nominated in the ‘American Wine Awards’ for Food & Wine magazine and was reviewed by one of England’s leading wine critics and authors, Stephen Brook, who described the wine as having a “slightly jammy nose, with a hint of coffee. Medium-bodied and sleek…ample berry fruit and a long, fresh finish.” Ripe strawberry, black cherry, blueberry pie, vanilla spice, and a hint of espresso come alive on the nose and the palate follows with berry pie and a rich, ripe viscosity lending to a huge mouthfeel. Soft tannins and good structure overall lead into a long finish. The wine is well integrated without being overpowered by alcohol, exhibiting the Teira philosophy of balance and elegance in a wine. Try pairing the Teira 2006 Zinfandel with short ribs, meatballs, BBQ, and many other hearty dishes. 100% Zinfandel. Enjoy now until 2014.

Ingredients:
2 Cups Calamari, sliced into rings (use tubes and tentacles)
2 Cups Buttermilk
2 Cups all-purpose Flour
Salt and pepper
Oil, for frying
2 Tablespoons whole Butter
3/4 Cup sliced mild Banana Peppers
3/4 Cup large diced Tomatoes
1 Tablespoon fresh Lemon Juice
1/4 Cup chopped Scallions

Preparations:
Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. Do not overcook!

Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions and toss. Add calamari and toss. Serve with a glass of Sauvignon Blanc!

Ingredients:
2 Pounds Pork, Lamb and/or Beef
1/4 Pound Prosciutto ends or Pork fat
1 1/4 Teaspoon Salt
1 Teaspoon Chile Flakes
1 1/2 Pounds Bread, torn into rough pieces
1/2 Bunch Parsley, leaves only, chopped
1/2 Cup Ricotta
4 Eggs
2 to 4 Tablespoons Milk
1 Quart Tomato Sauce

Preparations:
Cube the meats and prosciutto or pork fat. Add the salt, chile flakes and bread, and run through a meat grinder. (Or, have your butcher grind the meats, and process the bread in a food processor until it's in rough crumbs.) In a large bowl, mix the parsley, ricotta and eggs into the meat mixture with your hands, mixing well. If the mixture is too stiff, add a bit of milk.

Heat the oven to 425-degrees. Warm the sauce in a large pot. Form the meat into balls and place on a baking sheet. Roast until golden and cooked through (time depends on ). Add the meatballs to the sauce and simmer for 30 minutes to an hour. Spoon into deep bowls and serve