Take a break in the shade:
This beautiful redwood table comes from an ancient tree in Big Sur, CA: one of the oldest forests on the west coast. Several years ago Big Sur had wildfires that destroyed hundreds of thousands of acres and this tree was badly damaged. Sitting on the edge of a cliff, the forest service decided to remove it before it fell and caused more damage below. Safely removed, it sat waiting for years before being rescued by a local artisan, Michael Weiss of Wine Country Craftsman, who gave it new life as this beautiful table for generations to enjoy.
Spring Has Sprung at Chateau Diana! Come Play with Us.
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.
Our latest review:
South Facing Porch at Chateau Diana
Awesome in SF:
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.