Membership Releases
Winter 2026 Release
Featured Wines & Recipe
Happy New Year.
This winter release brings together a collection of wines we’re especially proud to share, each shaped by the season and the choices behind it. We’re grateful to begin the year by putting them on your table.
Your membership makes this work possible—on the farm, in the vineyard, and in the cellar—allowing us to work without compromise and to give these wines the time, care, and attention they deserve.
– Dee & the DaVero Team
A Small Miracle Beneath Our Feet
When we purchased this land in 2008, there was no topsoil.
Today, more than 16 inches have been built, year by year, through patient farming, nurturing living soil.
Thank you for making this possible.
— Ridge
Your Winter Release Wines
Chantrelle Mushroom Risotto
Winter Member Recipe | by Chef Colleen McGlynn
This time of year in northern California, we are lucky enough to enjoy wild chanterelles. If you have others—morels, cremini, porcini, shiitake—feel free to substitute.
6-8 Servings
INGREDIENTS
- 1 lb fresh chantrelles
- 6-8 cups chicken or vegetable broth, kept heated
- ½ cup extra virgin olive oil
- ½ cup dry white wine
- 1 medium yellow onion, diced small
- 1 clove garlic, minced
- 2 cups short-grained rice, either Arborio or Carnaroli
- 1 cup freshly grated Parmesan
- Handful of chopped flat leaf parsley
- Salt and pepper
INSTRUCTIONS
Wipe mushrooms with a damp cloth to remove dirt. Slice into small pieces. In a 3 or 4-quart heavy pot at least ten inches wide heat a skim of oil and sauté the mushrooms till browned. Remove mushrooms adding another splash of oil to the pot. Over medium heat, add the onions and cook to translucent. Add garlic. Add another splash of oil and the rice, coating it with oil. Heat through for 3-4 minutes. Pour in the wine and stir constantly until it has evaporated.
Return mushrooms to the pot. Ladle in 1-2 cups of the hot stock to cover the rice, stirring continuously. Add a pinch of salt, maintaining heat at a gentle bubble. When liquid is absorbed add another cup of stock. Continue this way until the rice tastes and feels al dente, from 10-15 minutes. When it feels done, remove from direct heat. Add the Parmesan, salt, and pepper. Serve immediately in heated bowls. Finish with a glug of extra virgin oil and parsley.
Finish with a glug of extra virgin oil and parsley.
Uncork a medium-bodied red wine like DaVero Farms & Winery Barbera-Sangiovese blend, Altobasso!
