Shenandoah Valley of CaliforniaCharles Spinetta Winery and Wildlife Art Gallery
If you are a broker, principal, or fellow professional winemaker interested in purchasing quantities of premium wine, click here.Our sister site for brokers, principals, and fellow professional winemakers to buy our family's winegrapes.Business Hours and Map to the Winery. Also look at the "Intersections Guide" so you don't get lost.An online tour of the vineyards, winemaking facilities, tasting room and art gallery, precipitation history, industry links.The wildlife art gallery, wine label collection, original paintings for sale, and more art for sale.Laura's custom framing shop will frame your family heirlooms - make an appointment soon.Current releases of dry reds and "fun and yummy" sweet wines.Current news, our flyer, recipes, and dozens of illustrated stories about winemaking and field work. Good reading!Order form for shipping - you must be 21 years of age.
The next time you visit our tasting room, try our homemade red wine vinegar (and the olive oil!) At home, try some of our family recipes. Here is a little history in the meantime. Pictured: Phil Bava and Charlie Spinetta
Many families in the Old World cultivated their own bread yeasts, herbs and flowers, livestock, and other necessities. Our ancestors brought these staples when they emigrated to America in the 19th century. Some brought jars filled with a vinegar 'mother,' -- an active culture that transforms the wine. Ours remains active through five generations.

Look at the cutaway view of a vinegar barrel. The mother takes up about 1/5 of the volume. To make vinegar, we cut pieces off the mature mother (which has the consistency of liver), and put them in a new barrel. Those are fed wine over a period of months and the daughter cells produce fresh vinegar.
Vinegar Barrels
The original barrel of red wine vinegar is still in the basement of Great Grandpa's house. Our cousins have their own barrels, also. More barrels allow for better aging.
Visit the tasting room and try some today! Sorry - we don't ship it. And remember - care for your vinegar by putting it in a dark, cool cupboard away from sunlight. Try to use the bottle in a year's time - and when you're halfway through, pour it in a smaller bottle so it lasts longer. Hope you enjoyed this little bit of our heritage.
Enjoy the recipes from customers and family below. For more recipes, click here.
Pitted black olives; Spinetta red wine vinegar; Bava Family Grove EVOO; Fresh minced garlic; Fresh Italian parsley; Very little salt and pepper. Eat your marinated olives with a toothpick!
Garnish fresh steamed vegetables; dip hot bread into a small cup; mix a few tablespoons with pesto on pasta; marinate meat; mix with yogurt for healthy fish dip...
In whatever amounts you feel comfortable, combine: hot orange pekoe tea, orange muscat, red wine vinegar, honey, lemon slice, brandy, salt and a sugar cube. Drink slow! For "cough drops" - vinegar ice cubes!
1/4 cup sliced sugar almonds
1/4 head lettuce + 1/4 bunch romaine (torn up)
2 med. stalks chopped celery or pepperocinis, cherry tomatoes, & cheese
2 green onions or halved purple onion rings
Sweet and sour dressing
1 Tbsp. + 1 tsp. Sugar
1 can mandarin oranges (drained)
1/4 cup virgin olive oil, 2 Tbsp. Spinetta Wine Vinegar, _ tsp. salt, 2 Tbsp. sugar, 1 Tbsp. snipped parsley & pepper to taste. Shake all ingredients in tightly covered jar and refrigerate until ready to serve salad. Place lettuce, celery and onions in a lidded container or a plastic bag. Pour on dressing, add oranges, and shake or stir to coat well. Mix in sugar almonds at the last minute.
Cook almonds and sugar over low heat, stirring sugar until melted and nuts are coated. Cool nuts on foil, then break apart. Enjoy a great mandarin salad! Laura (Mom) Spinetta also has a recipe with sour cream... 1/4 cup wine vinegar
1/4 cup orange juice
1 Tbsp. Dijon mustard
Italian parsley and fresh basil to taste
1/2 cup olive oil
Whirl in blender for 1 minute - makes about 1 cup salad dressing.
Told how to by his friend Steve, modified once by Mike, and now modified by wine drinker Shannlyn (aloha!), this is really good! Halve any fruit like apples, pears, or apricots. In the now hollow core or where the stone came out, score it a little bit. Put a ring of brown sugar around the edge of the fruit. BBQ the fruit skin side down (cut side up) and flip it over when you think it's ready. The juices will splash down onto the meat below. It smells great while you're doing it, and the fruit is a great side dish for dinner. I like having pork ribs with it. barbeque fruit and vegetables! Apples smell like pie! **NEW** Use the sauce recipe below, but instead of drinking it right away, use it to baste on more sauce to keep the fruit hydrated.
Green mangos are best for this. Put a little bit less soy sauce than vinegar in a Ziploc bag with however many cut pieces of mango you want to eat -- REAL soy sauce (from Hawaii) that is. Put in brown sugar and a pinch of salt and pepper, too. Let it set in the fridge for a few hours, eat the fruit and drink the marinade when you're done. Marinated mangos are good for you!
This red wine vinegar is great when you mix it with plain old yogurt. Maybe about 15% vinegar and 85% yogurt. Then pick whatever fresh herbs you have in your garden and blend them all together. Let it sit for a couple of nights so the flavors meld together. It's tart and tangy and savory. You don't even need to put it on a salad - have a lump of it by itself. A nice marinade: 5/6 Black Muscat, remainder vinegar and brine from Pinotti's Pickled Peppers and garlic. Hand squeeze and throw in yellow tomatoes and crushed spices. Put chicken thighs in bowl, soak for a day in the fridge. Cook it with patty pans, you can smell it barbequing 3 blocks away - tried and true!
Amador County
Order - Wine - Library - Art - Framing - Events - Tour - Map/Hours - Grapes - Bulk Wine - Español
Charles Spinetta Winery, Spinetta Family Vineyards, Zinetta, and the CSW Logo are registered trademarks of Charles J. Spinetta. Unless otherwise specified, all images and copy contained within the domain are Copyright 1984-2019 Charles J. Spinetta. All rights reserved. Charles Spinetta Winery and Wildlife Art Gallery 12557 Steiner Road, Plymouth, California 95669, USA, telephone: (209) 245-3384, facsimile: (209) 245-3386