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Holiday Wine Buying Guide: Harvest Inn & Clif Family Winery

Celebrate the season with California’s best wines and food pairings.

2010 RTE BLANC SAUVIGNON BLANC

Rich aromas of citrus and tropical fruit greet the nose as flavors of ripe melon and mandarin orange commingle with bright acidity leading to a juicy mid palate of pear and citrus.

This wine is made to pair with our Sundried Berry & Cherries. The sundried fruit balances the sharp acidity in our Sauvignon Blanc allowing the fruit characteristics of the wine to stand out.

$18.00 a bottle


2009 CLIMBER LIMITED RELEASE BORDEAUX BLEND

With bright ruby red hues and intense aromas of dark fruit, this wine is elegant and complex. With lush flavors of blackberries and cherries the wine comes together in a long, lingering finish.

This wine is made to pair with our Roasted Pistachio & Almonds. The rosemary spice intensifies the fruit character while allowing the tannic structure to soften the wine.

$28.00 a bottle


2008 GARY'S IMPROV ZINFANDEL

Aromatic blackberries, plum and chai spices greet the nose as brambly fruit characteristics blend with flavors of cranberry, blackberry pie and a background of spicy clove notes on the mid-palate.

This wine is made to pair with our Smoked Paprika Almonds. The perfectly spiced almonds bring out the natural spice of the Zinfandel.

$28.00 a bottle


GARY & KITS GOURMET MOUNTAIN MIX

Using bold flavors and simple ingredients, our Gary & Kit’s Gourmet foods are the perfect companions to our Napa Valley wines. Try our unique fruit and nut mixes or our estate grown extra virgin olive oil. Each inspired by our love of great food and wine.

$7.00 a Pouch

Tasting room: Clif Family Winery at Velo Vino, 709 Main Street, St. Helena, CA 94574

Oven Baked Brunch 
Pizza “alla Carbonara”

Legend has it that the word carbonara is derived from the miners outside of Rome who would enjoy a hearty pasta made with cured pork, fresh eggs, and pecorino romano cheese. They would then adorn the dish with copious amounts of black pepper which was reminiscent of the specks of carbon that covered their hands and clothing after a day in the mines. Fresh spring peas make an excellent addition to the dish only when in season between May and June.

Makes four pizzas

4 each 6-7 ounce pizza dough balls either purchased from your favorite local pizzeria or made from your own personal recipe
3-4 ounces extra virgin olive oil
2 cups diced guanciale bacon (pancetta is an adequate substitute)
1 cup thinly sliced yellow onion
4 each whole eggs
1½ cups grated mozzarella cheese
½ cup grated parmesan cheese
¼ cup shaved pecorino romano cheese
1 cup shelled fresh peas (optional), blanched
in salted water and refreshed
1 cup wild arugula
Cracked black pepper to taste

Preheat your oven to the highest possible temperature. If using a pizza stone, which is highly recommended, place the stone inside the oven. Stretch the dough balls and top each one with a bit of extra virgin olive oil. Par-bake the pizza shells for 3-4 minutes until just starting to turn golden.

Meanwhile, render the guanciale bacon in a large sauté pan or brazier until very crispy. Using a slotted spoon remove the crispy bacon from the pan and reserve. Add the sliced onions to the pan and sauté in the remaining bacon fat until translucent. Evenly divide the onions, bacon, mozzarella, and parmesan cheese among the pizzas.

Put the pizzas back into the oven and bake until the cheese begins to melt, about 5-6 minutes. Remove the pizzas from the oven and carefully crack one egg into the center of each pizza being careful not to break the yolk. It helps to use a spoon to make a well in the pizza cheese to hold the egg in place. Top each pizza with the blanched peas and slide slowly back into the oven.

Bake the pizzas until the egg is just set, about 2-3 minutes. Leave the yolk soft cooked, and remember it will continue to cook from the heat of the pizza once removed from the oven. Remove from the oven and top with the pecorino romano cheese and freshly cracked black pepper. Garnish with sprigs of wild arugula and a drizzle of extra virgin olive oil.

-Chef Nash Cognetti, Tra Vigne Restaurant