In this series we will track the whereabouts of our intrepid traveler Tripp Donelan. Based in Healdsburg, CA Tripp’s office is really his suitcase + laptop + Blackberry. Think the life romantic? Follow Tripp’s adventures, dining, tastings, and sightings.
While the production team was busy with harvest in October and November, Tripp was on the road – checking in with accounts, expanding Donelan’s relationships with exclusive restaurants, and making a stop at the James Beard Foundation’s Taste of Nantucket.
The Perfect Wife, Manchester, VT
In Vermont, Tripp visited with Chantecleer and Bistro Henry, as well the Dorset Inn and the Perfect Wife, where Donelan wines are now available.
At the Taste of Nantucket in New York City, Tripp sat with Orla Murphy-LaScola from Nantucket’s American Seasons and connected with Scott Osif of the Galley Beach, Tom Barry of the Great Harbor Yacht Club, and Seth Raynor of the Pearl and the Boarding House – all of which were featured restaurants at the dinner. The Donelan 2010 Nancie Chardonnay was served with hors d’oeuvres and the 2010 Two Brothers Pinot was paired with squab, a black truffle marshmallow, and sweet potatoes sarladaise (potatoes cooked in garlic and . . . fat).
Swinging through NYC Tripp caught up with Donelan pals Ruben Sanz Ramiro of Veritas and Trace Conway of the Red Cat before heading home. Stop in, have a glass of Donelan, and say hello!
After a brief return to the winery, Tripp hit the road again – this time for Colorado, making stops in Denver, Vail, and Aspen, where he dined at Donelan supporter Cache Cache. Watch for Donelan’s 2010 Nancie Chardonnay and 2009 Cuvee Christine at the Vail Valley Medical Center Family Dinner Dance on Dec. 28th at the Cascade.
Somewhere in between all of the jetsetting and winemaking, 
Tripp managed to squeeze in Continue reading
Recipes for Donelan Wine: Nantucket Bay Scallops with Pasta
It is that time of year. No, it’s not only the grape harvest – it’s also the Nantucket Bay Scallop harvest. For decades now the Donelan family has enjoyed the fruits of Nantucket, including the annual scallop season, which comes every October. Here Joe Donelan describes their annual tradition. (I’ve tried Christine’s recipe, it is wonderful!)
The family spends a great deal of time on Nantucket Island, and while whaling was the life-blood of the island for about a hundred years, most of us know it for beautiful beaches, historic towns and incredible sailing. For locals, every October 1 is what the island is all about – when “Family Scallop Season” opens.
Nantucket Bay Scallops are considered the finest bay scallops found anywhere in the world, which is why we look forward to this rite of Fall here in New England. 
These small, tender, and velvety little beauties have a wonderfully intense flavor. Every year we look forward to getting in the bay with our gear to haul bushels, which we bring home to my wife Christine.
Our son Tripp Donelan is the primary hauler for our family. We display our licenses on our bibs and hats. Only a bushel of scallops per day is permitted and a few of our favorite spots include Monomoy, Hither Creek, Shawkemo, and Madaket Harbor. You can either haul them with a rake or simply dive for them.
The following recipe is one of our favorites and while many people love them raw, this sauté over pasta is terrific. Which wine? We think both our 2009 Venus and our 2010 Nancie Chardonnay pair wonderfully with this dish. The sweetness of the scallops with the minerality of the wines makes for an incredible combination. Even if you can’t get Nantucket Bay Scallops we encourage you to cook with your family and friends this Fall while sharing a bottle or two of Donelan wine. Enjoy and please let us know what you think of the pairing. (Join the Donelan Community)
Nantucket Bay Scallops with Fresh Pasta. Continue reading
