From polenta to port, Pedroncelli Winery shares three generations of family recipes
When you’re part of a Sonoma County winery that dates back to the Prohibition era, it’s not a big surprise when the Smithsonian National Museum of American History comes knocking at your door.
Still, when curators from the Washington, D.C. museum showed up at Pedroncelli Winery in the Dry Creek Valley in 2011, the family members were thrilled to hand over several historic artifacts, including the copper polenta pot from Italy used by winery co-founder Julia Pedroncelli, whose husband, Giovanni “John,” bought the winery in 1927.
That copper pot - plus an antique grape box and wooden sign, a metal stencil for barrels and a photograph of a family barbecue - now belong to the Smithsonian exhibit, “Food: Transforming the American Table 1950-2000.”
“There were a lot of Sunday gatherings when my dad was growing up here,” said Julie Pedroncelli, a third-generation member who works in sales and marketing alongside her father, Jim Pedroncelli. “They also took a ledger from the 1950s that my grandmother kept that showed how much everyone made.”
After the winery opened its first tasting room in 1955 in a corner of the cellar, you could fill up your gallon jug from a barrel for 50 cents. Even though the winery transitioned from a bulk wine producer into a premium winery long ago, Pedroncelli is still known for making high-quality reds like zinfandel and cabernet, plus whites like sauvignon blanc and rosé, all at affordable prices, with the majority of the wines still priced at $20 or less.
“The traditional dinner on Sunday was chicken roasted in the oven with potatoes underneath,” Jim said during a casual luncheon with family members at the winery tasting room. “My mother would also make raviolis, gnocchi, Malfatti and polenta.”
As the oldest family-owned winery in the Dry Creek Valley, Pedroncelli celebrated its 90th anniversary this summer with a dinner for friends and distributors that featured Italian favorites like Braised Chicken over Creamy Polenta - just like grandmother Julia would have made - paired with the Pedroncelli Mother Clone Zinfandel, one of its many award-winning wines.
Food has always been at the forefront of this Italian family, especially for Julie, who learned to cook from her two grandmothers - the savory side from Julia, and the baking from her Scandinavian grandmother on her mother’s side. To help preserve the family lore, she has started to gather recipes from the first three generations in the hopes of publishing a family cookbook.
With harvest now underway at the winery, we asked the Pedroncellis to reminiscence about some of their tastiest food memories and share a recipe from each of the three generations that have worked at the winery. There is a fourth generation now on board - Mitch Blakeley is a vineyard assistant - the historic winery is look ahead while keeping its feet planted firmly in its past.
Here are the key members of each generation, along with a recipe from one person in that generation. Together, the dishes create a harmonious menu with for a harvest feast, with wine.
First generation
Julia and Giovanni, who later became known as John, both hailed from the same corner of northern Italy near the Swiss Alps, but came to American separately.
“Around 1906, my dad came ot the U,.S. and worked on the railroad in Dunsmuir,” Jim said. “He was from the town of Madesimo ... they didn’t make wine but they drank wine.”
Julia, who came from Morbegno, landed in Redding, where her father ran a boarding house for Italian immigrants. The two met when Giovanni, who also worked on a farm, would bring vegetables for sale to the boarding house.
After being drafted into World War I but only making it to Virginia before the truce was signed, he was able to get a veterans’ loan and bought 90 acres of land, with a home and 25 acres of vineyard, for $11,000.
“The winery was closed down ... but you could sell to home winemakers who could make up to 200 gallons of wine,” Jim said. “When Prohibition was repealed in 1933, my father was able to use the original bonded winery permit #113.”
That was right before the Great Depression, and the family made ends meet by raising their own chickens, pigs and cows and tending a vegetable garden, that they preserved for the winter. Julia made her own butter and cheese and turned them into Italian dishes like risotto.
“Her risotto is still fresh in my memory 50 years later,” Julie said. “She ladled out the dish onto plates and wanred us to blow on it to cool it down ... her polenta with venison stew is also memorable.”
But the memory that sticks with the most is watching her grandmother at the sink, kneading some cooked spinach over a colander to get all the moisture out of it so she could turn it into Malfatti, a spinach dumpling made with eggs and cheese and bread crumb, served with a brown butter sauce.
UPDATED: Please read and follow our commenting policy: