Archive for June, 2015

Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

Monday, June 22nd, 2015

Flank Steak

There’s nothing better than grilling in the summer….well actually, there IS something better.  Summer grilling with wine!  This recipe perfectly pairs the two.  You may want to try it with your favorite Temecula Valley Cabernet for your 4th of July BBQ.


4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4 -pound thinly sliced prosciutto
1/4 -pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows


Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into ½-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction Ingredients:

2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
1 tablespoon honey


Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

Recipe courtesy of Bobby Flay and FoodNetwork.com

Suggested Wine Pairings:

Danza del Sol Winery ~ 2011 Cabernet Sauvignon – Aromas of cherry and vanilla compliment a very bright and fruity flavor profile with a hint of black currant.

Foot Path Winery ~ 2011 Cabernet Sauvignon – Medium bodied, Best Served With: Cheeses/ Pizza, Red Meat & Chicken

Frangipani Estate Winery ~ 2012 Cabernet Sauvignon – Bright cherry, sage, and licorice.

Miramonte Winery ~ 2012 Cabernet Sauvignon – Bright cherry and blackberry notes, accented with sweet, toasted cedar nuances, and a thin line of fresh mocha.


5 Fun Things to do in Temecula Valley wine country this weekend!

Thursday, June 18th, 2015

funIt’s Father’s Day weekend, so treat him right with a day in wine country.  There’s lots going on, from music to food, entertainment to education.  You pick!  The only rule is – you MUST have fun!

Crawfish Boil
When: Fri, June 19, 6p
Where: Wilson Creek Winery
It’s back! Join us for a traditional Louisiana-style Crawfish Boil. Savor some fabulous wines and feast on crawfish with all the fixin’s while enjoying the sounds of “Shades of J” rockin blues. / $49.95 per person / $39.95 per person, wine club

Wine Appreciation Class
When: Sat, June 20, 10a
Where: Falkner Winery
Designated for all levels of wine knowledge / $45 per person / $70 per person with lunch. / Reservations required by calling 951-676-8231 xt. 109

Moto Barrel Room Tours
When: Sun, June 21, 11a – 2p
Where: Doffo Winery
Showcasing over 100 vintage motorcycles and scooters from classic manufacturers like Ducati, Honda, CZ, Vespa and more, the Moto Barrel Room is open for free tours on Thursdays and Sundays

Father’s Day “Bacon and Syrah” Dinner
When: Sun, June 21, 6p
Where: Wiens Family Cellars
$85 per person / $68 per person, wine club / Celebrate Father’s day in style with a vertical tasting of four past Syrahs along with perfectly paired bacon dishes.

Champagne Jazz Concert Series ~ Spyro Gyra & Acoustic Alchemy
When: Sun, June 21, 4p
Where: Thornton Winery
General Admission tickets – $65 / Gourmet Supper tickets – $140 (3 course meal, concert ticket & assigned table



5 Fun Things to do in Temecula Valley wine country this weekend!

Friday, June 12th, 2015

funOak Mountain Winery University
When: Sat, June 13, 10am – 2pm
Where: Oak Mountain Winery

$45 per student; $35 for wine club members. Classes run for 90 minutes.
All classes include a tour of the grounds and a $5 gift code to be used at our online store. To sign up, call or text 951-880-8840 or e-mail to events@oakmount​ainwinery.com

 Wine & Dine Chef’s Table at the Vineyard Rose Restaurant
When: Sat, June 13, 11am – 8pm
Where: South Coast Winery Resort & Spa

For those who truly love to dine, South Coast Winery Resort & Spa’s culinary team offers a front row seat into their world with a special “Chef’s Table Dinner”.

 Summer Bonfire Nights at Longshadow Ranch Winery
When: Sat, June 13, 6pm – 10pm
Where: Longshadow Ranch Vineyard & Winery

Free admission.  Live music, mechanical bull rides, along with wine. Supervised children with their families are welcome to attend.

Shakespeare in the Vines: Julius Ceasar
When: Sat, June 13, 7:30pm – 9:30pm
Where: Baily Winery

Visit www.shakespeare​inthevines.org for pricing information and reservations or call 951-402-7488

 Live Music on the Patio at Danza del Sol
When: Sat, June 13, 1pm – 5pm
Where: Danza del Sol Winery

Entertainment by Rosewood & Rye


What’s all the fuss about an AVA?

Thursday, June 11th, 2015


Temecula Valley, South Coast or California.  They all work for wines produced here in the Temecula Valley, which just happens to be one of 230 American Viticultural Areas in the United States.

AVA’s as they’re often referred to, are designated winegrape growing regions that have been determined as “distinguishable by geographic features, within specific boundaries” that are defined by the Alcohol, Tobacco Tax and Trade Bureau (TTB), an arm of the US Department of the Treasury, which oversees the wine industry at the federal level.  The TTB defines AVA’s at the request of wineries who combine forces and want to be recognized and distinguished from the larger AVA (in our case, South Coast and/or California).  Petitioners must provide evidence that the proposed AVA is locally or nationally known, provide evidence that its boundaries are legitimate and that its growing conditions such as climate, soil, elevation and other physical features distinguish it from it’s larger counterpart(s).

The Temecula Valley AVA was established on November 23, 1984.  While most recognize the east side of the Interstate 15 as Temecula Valley Wine Country, the AVA’s vastness may surprise you!  AVA’s usually use distinguishable geographic boundaries, like mountains, rivers and creeks to define their areas, and the Temecula Valley AVA is no different.  It’s Northern most point is located where the Santa Rosa Land Grant boundary meets the Eastern most point of the Cleveland National Forest boundary.  It follows Southwesterly along that boundary until it reaches the San Diego County line, where it continues Southeasterly along the Riverside/San Diego County lines.  There, it converges with the many Land Grants that were established years ago and wrangles it’s way along – even including some of – the Pechanga Indian Reservation.  Following mountain ranges, crossing Hwy 79 and trailing the many creeks in the region, it traverses along to Buck Road and all the way to Orange Street in Wildomar before heading back up through Murrieta’s La Cresta area to the Santa Rosa’s.  Ya’ learn something new every day, huh?

Now, the next rule is, if you see Temecula Valley on a wine label, 85% of the grapes used to make that wine, have to be grown here.  So now that you’re in the know, be on the look-out.  Oh, and drink Temecula Valley!

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