Chateau Diana now has 2 Tesla charging stations for our customers. Get a charge on your car while tasting our delicious wines.
Hungry? Try our Charcuterie Plate now available at the Tasting Room!
Or Pizza from our new Pizza Oven
Chateau Diana now serving wine slushies & popcorn
Tasting Room Wins Winter WINEland Trophy:
Chateau Diana Winery is happy to announce winning the Winter WINEland Spirit Trophy! We had such a great time decorating and so much fun at the event. Thank you for voting for us!
Chateau Diana now offers custom bottling:
We offer a very affordable wine bottling service designed to make your bottling experience as easy and hassle free as possible. Please contact Andrew Moore at AndrewM@Chateaud.com or 707-433-6992 to discuss in detail.
Houston Zombie Walk:
October 19, 2013. Sponsored by Ben E. Keith beverages
for more information visit http://houstonzombiewalk.org/
Our latest review:
Awesome in SF:
Passport to Dry Creek Valley:
SOLD OUT! Chateau Diana Winery is pleased to offer you this exclusive opportunity to purchase your reserved tickets to Passport to Dry Creek Valley® on April 26 & 27, 2014!
We invite you to join us for the 24th Annual Passport to Dry Creek Valley: a Modern Tradition with Century Old Roots.
At Passport to Dry Creek Valley® enjoy a world-class tasting experience with a festive twist, in the idyllic Dry Creek Valley. Over 50 wineries provide a unique destination, each offering an exclusive pairing of exquisite wine, gourmet food and great entertainment. This is a Sell Out event. Be part of a Dry Creek Valley tradition.
Your exclusive V.I.P. period is:
November 26 (1:00 AM PST) through
January 10 (11:00 PM PST)
Click here to purchase your tickets during this VIP period.
To purchase your reserved VIP Passport to Dry Creek Valley tickets and join us for Passport 2014, please click on the link above, and you will be taken to the online reservation system.
Here’s our recipe from the 2012 Wine & Food Afair:
Italian Sausages and Meatballs in Moms Sunday Sauce served over Creamy Polenta
Our family recipe feeds twelve!
3 Mild Italian Sausages
3 Hot Italian Sausages
1 lbs Lean Ground Beef, ½ lb ground Italian Sausage
1/3 c Italian Bread Crumbs
½ tsp Black Pepper
2 tsp Salt
½ tsp fennel
½ small onion finely chopped
2 cloves of garlic minced garlic
2 Tbsp olive oil
In a large mixing bowl combine all ingredients except olive oil. Roll into small golf ball size meatballs. Place olive oil in large 8 qt. pot and heat, add meatballs one at a time and gently turn browning all sides. Remove from pan and set aside. Place Sausages in pan and brown, remove from pot, set aside.
4 28oz cans San Marzano stewed tomatoes (or 7 lbs fresh stewed)
½ tsp red pepper flakes
2 tsp salt
1 tsp black pepper
1 bay leaf
2 Tbsp finely chopped basil
3 cloves garlic finely chopped
7 cremini mushrooms chopped
½ c 707 Red Wine (Cabernet is best)
Add all ingredients to 8qt pot. Gently place meatball and sausages into sauce and simmer low for 2-3 hours.
1 quart water, plus more as needed
1 quart milk, plus more as needed
½ stick butter
2 tsp salt
4 cup polenta
1 1/2 cup creme fraiche
1 cup Parmesan
In a large pot, bring the water, milk and butter to a low boil. Add salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick. Add the creme fraiche and Parmesan. Add milk if too thick.
Serve Sausage and Meatballs with Sauce over Creamy Polenta! Bon Apetite!
Check out the new art for our Zombie Zin case box
We’ve added a few new zombies to the mix.
The most fun in the Dry Creek Valley!
John Compisi details his latest journey down the Wine Road.
Chateau Diana Spotted
Chateau Diana wines spotted on TLC’s hit show Breaking Amish.