Duckhorn Vineyards

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Duckhorn Vineyards

Form 1976

Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for over 40 years. From the inaugural vintage of Cabernet Sauvignon and Merlot in 1978 to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.

Cabernet Sauvignon

We made our first Duckhorn Vineyards Cabernet Sauvignon in 1978 right alongside our first Three Palms Vineyard Merlot. With the exception of the 1979 vintage, we haven’t missed a year yet.

Merlot Wine

Fundamental to our tradition was the early decision to focus on the production of Merlot establishing Duckhorn as renowned merlot wine brand. Since our inaugural vintage in 1978, Duckhorn Vineyards has been proud to craft some of the best Merlot wine under the vision established by Dan and Margaret Duckhorn.

Chardonnay

In 2008, the first Chardonnay in Duckhorn Wine Company’s 30-year history is produced using fruit from elite vineyard sources in the Russian River Valley. Today, our Chardonnay still comes from the coolest regions in California.

Cabernet Sauvignon

We made our first Duckhorn Vineyards Cabernet Sauvignon in 1978 right alongside our first Three Palms Vineyard Merlot. With the exception of the 1979 vintage, we haven’t missed a year yet.

Merlot Wine

Chardonnay

Ginger and Spice Apple Chutney

A perfect dish to satisfy both the traditional cranberry sauce lovers and the serious foodies in the family. This chutney features a touch of garam masala, an Indian spice blend that compliments roasted turkey and all the fixings. Make this a day or two ahead as it only gets better with time!

Ingredients

1/2 cup diced red onion
1 tbsp grated ginger
1 tsp extra virgin olive oil
1/2 tsp garam masala
A pinch of salt
2 granny smith apples, peeled and diced
1 cup fresh (or frozen whole) cranberries
1/2 cup brown sugar
2 tbsps apple cider vinegar
1/4 cup fresh squeezed orange juice (about 1 orange)

Directions

Start by sweating the ginger and onion in a thick bottomed medium/small pot with the olive oil, pinch of salt, and garam masala. Stir the onions and ginger until aromatic and slightly translucent; do not brown the onions.
Add the remaining ingredients to the pot and stir well to combine. Bring to a high heat, stirring occasionally, until the liquid is released from the fruit. Reduce to a low heat/simmer and continue cooking, stirring occasionally, until the chutney has thickened. The fruit should be softened, and the excess liquid should be cooked off (about 20-30 minutes).
Set aside in a dish to cool or refrigerate for up to four days before serving.

The Pairing Wine