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Sonoma Valley Sun - March 17, 2005, From Market to Table (front page article) by Cassady Jeremias - "Then, on up to Coturri Winery where Sheana Davis laid out a spread of olive tapenade to be paired perfectly with Coturri Zinfandels. The winery is family owned and family runÑand has been for 25 years. They use organic techniques to run the small time production. A perfect fit for Davis. Winemaker Tony Coturri said if a list of ingredients were required on his wine, it would simply say, "grapes." Even the barrels they use are low key - they use all French oak barrels they buy used and recondition. In the winery's tiny tasting room; a piece of plywood over wine barrels, Davis and Coturri helped to entertain her guest list, smaller than normal because of the threat of rain. They had all organic vegetarian foods; Davis' green olive tapenade, Paul Wirtz organic green salad mix drizzled with apple cider vinaigrette, fresh radiatore pasta served with Poggoilio olive oil, Capricious cheese, leeks and kale, fresh baked Artisan Bakers breads, sweet butter and freshly baked chocolate biscotti, made by Linda Coturri, and more wine. Guests, including a guest chef, guest winemaker, consumer, media person, and an organic farmer, hobnobbed with the down to earth Coturri family, and got tours of the tiny winery from cellar master Billy Pirola." |
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