2024 Spring Wine Club “Pinot Palooza”
April 1st – April 7rd: Customize Shipment
April 8th: Billing
April 11th: Wine Begins to Ship
April 8th: Wine Available for Pick Up
April 21st: Wine Club Release Party
Join us for an exciting day of new releases, food, and holiday cheer!
Sunday, April 21st
12 pm to 4:00 pm
Reservations are required
“Pinot Palooza” is back! With spring in the air the latest Wine Club offering is sure to brighten up your day featuring an AMAZING selection of limited release Pinot Noir, this release is always on of the most exciting of the year. We will be celebrating in style with music from Nick Foxer.
Rick Neve, Italian Style Catering is back! Rick will be serving up pulled pork sliders with pineapple coconut sale. Food will be served from 12:00pm to 3:30pm.
Four complimentary tickets are available per wine club. Reservations are taken on a first-come, first-served basis.
Featured Spring Wine Club Offering
2022 Rose of Pinot
2022 Stegman Ranch Pinot Noir
2021 Severson Ranch Pinot Noir
2021 Third Alarm Pinot Noir (Red Only)
Other Additional Suggestions
2022 Olivet Ranch Sauvignon Blanc
2020 “Third Alarm” Chardonnay
2021 Estate RRV Pinot Noir
2019 Four Rows Cabernet Franc
First Friday Concert Series @ Hook & Ladder Winery
We are overjoyed to announce the best local music concert series of 2024! Every first Friday of each month from April – November some of the most AMAZING local musical talent in Northern California will grace the Hook & Ladder stage. The shows start at 5:30pm and end at 8:00pm and admission is free.
Wine by the glass and bottle is available for purchase. Wine tastings will not be offered after 4:30pm.
We have partnered with local celebrity chefs Duskie Estes and John Stewart and their delicious Black Piglet food truck serving up meals to order from 5:00pm to 8:00pm.
All are welcome. This is a family friendly, community-based and inclusive atmosphere. Reservations are not required. The Hook & Ladder stage is located on a beautiful vineyard setting. Seating is first come first served and all seats are outdoor. Lawn chairs and blankets are welcome.
Hook & Ladder Winery is a non-smoking/non-vaping environment. Outside food and alcohol is prohibited at First Friday Concert Series events.
Please note that all wine club-selected wines are limited edition. Some wines may be limited and reorders or additions may not be available. For any follow-up or questions regarding your shipment, email maureen@hookandladderwinery.com.
Farro Salad
FARRO and tomato 1 pan dish
Serves: 4 as a side, 2 as a hearty main
2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving
Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Half or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately.