You’re invited to join us for the 8th annual Art on the Vine festival, sponsored by The Fairfield Visual Arts Association.View beautiful art from over 40 local and surrounding bay area artists while sipping Wooden Valley wines paired with fantastic Italian cuisine from The Vintage Caffe. Relax in our picnic grounds and enjoy the stylings of the Ray Zak Jazz Trio. Save the date so you don’t miss out on this fun weekend, June 7 & 8, 11:00a.m. to 5:00p.m. each day. Free and open to the public, this festival will be held at Wooden Valley Winery. A drawing will be held at the end of the festival for unique prizes.

There will be a pre-showing of sample work by the artists participating in Art on the Vine held at the Fairfield Center for Creative Arts Gallery, located at 1035 Texas St., Fairfield, CA. The gallery show is called Early Vines and is open May 8 to June 5, from 11:00a.m. to 4:00p.m., Thursday - Saturday weekly.

Hundreds of people attend the Art on the Vine spring art festival each year to view and purchase art. For more information call the Fairfield Visual Arts Association: 707.428.0400 or visit www.fairfieldvisualarts.org.

Grape growing for premium winemaking dates back to the 1800's in Suisun Valley. In 1982, the Western Solano County Grape Growers Association, lead by Chick Lanza and Ben Volkhardt, successfully petitioned the BATF, and received formal designation of Suisun Valley as an AVA (American Viticultural Area) on December 27, 1982. Chick Lanza was a driving force behind this important step for the valley. This year we honor his contribution as we celebrate Suisun Valley's 25th Anniversary as an AVA.

Wooden Valley Winery is 75 years old this year! We’re currently planning a celebration at
the winery on June 21, 2008. More details about this event will be posted on our website
as they become available.

The history of Wooden Valley Winery is a rich and wonderful story. Mario Lanza and
Lena Carlevaro Lanza were the first generation of the Lanza family to come to Wooden Valley
Winery. In 1944 Mario Lanza was badly injured in a workplace accident and in order to heal
properly, his doctor recommended that he move from the Bay Area to a warmer climate.

Mario decided to visit his friend, Salvador Brea. In 1933, Salvador founded a small winery
in Suisun Valley named Wooden Valley Winery. Wanting to be part of a new wave of California
vintners, Mario decided to move north to Suisun Valley in 1945 with Lena and their two children, Richard and Marlene. Mario worked full time with Salvador at Wooden Valley. By 1946, Salvador offered Mario a partnership in the business, which continued for nearly ten years. In 1955, Salvador married and decided it was time to return to Italy, selling his interest in the business to Mario, with the understanding that Mario would keep the name of the winery the same. On a handshake, Mario agreed to continue the business as Wooden Valley Winery.

In today's busy world we understand that you may not always be able to find the time for an enjoyable visit to Wooden Valley Winery. You might just want to pick-up a bottle of wine on your way home, or enjoy our wine at a local restaurant.

In Vacaville: The Nugget Market Creekside Bar and Grill The Old Post Office Restaurant Merchant & Main Grill & Bar Made In California Raley’s on Alamo Drive In Fairfield: Courtyard by Marriott The Hilton Garden Inn Pasta City Blue Frog Happy Garden Jack & Linda’s Country Cafe Rockville Inn Restaurant The Vintage Caffe Sticky Rice Raley’s on N.Texas & Trav	In Suisun: Athenian Grill Restaurant Main Street Bar & Grill Suisun Seafood Center In the Woodland area you can enjoy our wines at: Maritime Seafood & Grill In Martinez: Martinez Yacht Club In Yorba Linda: Vin de Pays Wine Shop	Let us know where you would like to see Wooden Valley wines. E-mail us: sales@woodenvalley.com or call (707)864-0730
NONNA’S PANFORTE Serve with Wooden Valley Miscela! - click here PANFORTE •1 cup split almonds •1 cup hazelnuts •1/2 cup candied peel •1/4 cup unsoaked dried apricots •1/3 cup candied or crystallized pineapple • Grated rind of one large orange •1/2 cup all purpose flour •2 Tbsp unsweetened cocoa •2 tsp ground cinnamon •1/2 cup superfine sugar •1/2 cup clear honey • confectioners sugar for dredging Directions: Spread out almonds on cookie sheet and toast until lightly browned. Transfer to a bowl. Spread out hazelnuts on cookie sheet and toast until skins split. Transfer to a dry dish cloth and rub off the skins. Roughly chop the hazelnuts and add them to the almonds, together with candied peel. Chop the dried apricots and pineapple finely, add to the nuts, together with the orange rind and mix well. Sift the flour with the cocoa and cinnamon. Add to the nut mixture and mix evenly. Line a round 8-inch cake pan with parchment paper. Put the sugar and honey into a saucepan and heat until the sugar dissolves, then boil gently for about 5 minutes, or until the mixture thickens and begins to turn a deeper shade of brown. Quickly add to the nut mixture and mix evenly. Turn into the prepared pan and level the top using the back of a damp spoon. Cook in a preheated oven at 300 degrees for 1 hour. Remove from the oven and set aside, still in the pan, until completely cold. Take the cake out of the pan and carefully peel off the baking parchment. Before serving dredge the cake heavily in sifted confectioners sugar. Serve in very thin slices.