Dear Wine Friends and Family,
More than 50 years ago, Ignacio Gallegos left Mexico and settled in Napa Valley, bringing knowledge of working the land and gaining a passion for growing exceptional quality wine grapes.
Ignacio Jr learned from his father’s hard work that creating wine is the final expression of what begins to be crafted in the vineyard. Respect for all stages of winegrowing is a philosophy imparted to sons Ignacio III and Eric Gallegos.
From Grandfather, to son, to grandson, lessons learned have been handed down through our childhood among the vines. Now we want to share with you our knowledge, pride and love for wine through Gallegos Wines.
The Gallegos Family
OSSOBUCO ALLA MILANESE
3 to 4 tablespoons extra virgin olive oil
1 small yellow onions, 1/2" dice
1 small carrot, 1/2" dice
6 cross-cut veal shanks, 2 inches thick, cut from the middle of the shin, with marrow, about 5 pounds
Salt and freshly ground black pepper
All-purpose flour for dusting
1 1/2 cups dry white wine
1 1/2 cups chicken stock
3 tablespoons tomato paste
1 1/2 cups peeled, seeded, chopped tomatoes, fresh or canned, pureed until smooth
1 small clove garlic, minced
1 tablespoon lemon zest
2 tablespoons freshly chopped Italian parsley
Warm the olive oil in a large heavy pan over medium low heat. Add the onions and carrots and cook, stirring occasionally until tender, 10 minutes. Remove with a slotted spoon and set aside. Dust the veal shanks with salt, pepper and flour. Increase the heat to medium and cook, turning occasionally, until golden on each side, 10 minutes total.
Increase the heat to high, add the wine and simmer until the wine has almost evaporated. Add the chicken stock, tomato paste and tomatoes, cover and simmer until the veal is tender when pierced with a fork and the meat begins to come away from the bone, 1 to 1 ½ hours.
In the meantime, chop the garlic, lemon zest and parsley together. Reserve for garnishing.
To serve, place the veal shanks on a plate and garnish with the lemon, garlic and parsley mixture.
Our deepest thank you to Joanne. Visit her website at joanneweir.com or enjoy her restaurant Copita Tequileria y Comida in Sausalito, CA.
Dear Wine Friends,
Spring has sprung in the vineyards and we want to share the gift of good wine news. The esteemed wine critic, Robert Parker, has rated our upcoming Red Wine Blend and Cabernet Sauvignon releases a 92 and 93 respectively.
Our 2012 Gallegos Proprietary Red Blend (Merlot/Petite Sirah) was called an "an intriguing and impressive wine" and given 90-92 points. It will be released shortly.
Our 2013 Cabernet Sauvignon was awarded 91-93 points and is available Fall 2015. "This is clearly knowledgeable winemaking... It is full-bodied, layered and very pure. I’m impressed." -Robert Parker Jr.
We are currently offering our friends the opportunity to pre-order the 2012 Red Blend and we will ship the wine after it is bottled.
All that goodness is worth the wait.
The Gallegos Family