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Summertime! And the livin’ is easy…

Wednesday, June 4th, 2014


Barbecues are a great way to enjoy the outdoors and celebrate the day with Dad.  And all that grillin’ just screams for a good red wine.  But if you’re thinking it’s too warm for red, think again!  With these few tips, finding the perfect summer sip won’t have to put your love of red on hold.

  • Chill out!  Pop your bottle of red wine in the fridge for about 30 mins – or in an ice chest for about half that – and you’ll be amazed at how much more refreshing it will taste.
  • No or Low Oak wines are generally fresher and fruitier.
  • Low to Moderate Alcohol levels usually equate to lower tannin levels for a wine that won’t weigh you down.
  • Light to Medium bodied wines tend to be easy on the palate, bright and light.

So, whether you’re in the backyard or on the beach – serving burgers and brats, or steak and grilled veggies – there’s tons of options for pairing your favorite Temecula Valley wine with whatever you’re serving up.

If the mainstay is red meat, a spicy Zinfandel or Syrah would be perfect.  If you’re looking for a more mellow choice, a fruit forward Merlot always works; it’s also great with chicken, pork chops or fish.  If your fave is a Cabernet, go ahead and drink what  you like.  But try not to shortchange your options.  Go for a nice red blend for the best of all worlds.  And don’t forget about a blush wine; there’s nothing a nice dry rosé can’t do for spicy ribs and coleslaw – or a plate of spicy hot wings!

A  few Temecula Valley wine suggestions for your next barbecue:

Baily Winery ~ Rosé of Sangiovese: fun, fruity and full of character
Miramonte Winery ~ GSM Rosé: gently honeyed melon, tropical fruits, delicate berries

Robert Renzoni Vineyards ~ Big Fred’s Red: ripe blueberry and black cherry, hints of caramel
Maurice Car’rie Winery ~ Cody’s Crush: Cabernet Sauvignon, Merlot and Petite Sirah blend

Danza del Sol Winery ~ Grenache:  the color is light, but the aromas are bright
Oak Mountain Winery ~ Merlot: berry, raspberry, blackberry, plum, and abundant smokey oak

 

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Get to Know… Baily Winery

Thursday, August 29th, 2013

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Story

Baily Winery is one of Temecula’s oldest wineries, founded in 1986. Owner and winemaker Phil Baily has produced hand-crafted premium vintage wines for over 25 years, and all made from grapes grown on his property in the Temecula Valley.  Their wine-making philosophy is simple: Baily makes wines that they personally like to drink. Their grapes grow on 28 acres of land across four different locations in Temecula Valley.

The Wines

Baily makes and sells all the Temecula Valley favorites including Cabernet, Merlot, Chardonnay, Riesling and plenty of classic red blends, such as Meritage. For the full list of Baily wines, visit the wine store.

 

The Vineyards

Mother’s Vineyard

The first acre of Mother’s Vineyard was planted by the Baily family on Mother’s Day in 1982. Expanded in 1983, it now comprises five and one-half acres, all planted to the Riesling variety. The grapes have the classic apricot flavor prized in Riesling.

Berenda Vineyard

Planted primarily to Bordeaux varieties, Cabernet Sauvignon (five and one-half acres), Cabernet Franc (two acres), Merlot (two acres), Sauvignon Blanc (two acres) and Semillon (one acre), this vineyard was planted in 1968 and purchased by the Baily family in 1994. In 2005, one and one-half acres of Malbec and two and one-half acres of Sangiovese were planted.

La Serena Vineyard

Comprised of one and one-half acres of Cabernet Sauvignon and one acre of Sauvignon Blanc, these grapevines are the ones you see at the visitor center. Grown on sandy/clay soil, they produce wines with exceptionally fruity varietal aromas.

Los Amantes Vineyard

Planted by Phil & Carol’s son and daughter-in-law, Chris and Kim, this vineyard has two acres of Chardonnay and two acres of Muscat Blanc. The soil is decomposed granite and well-drained, producing grapes with intense varietal aroma.

 

The Tasting Room

  • 33440 La Serena Way (Corner of Rancho California Road) in the heart of the Temecula Valley Wine Country.
  • Open from 11 to 5 daily, 10 to 5 on Saturdays
  • Call 951-676-WINE (9463)
  • $10 per person weekdays, $15 weekends and holidays
  • Taste any 6 different wines, (no restrictions) – click here for the tasting menu.

 

New! Private Estate Club Tasting

Private tasting experiences for up to 12 people are now available at the new exclusive Estate Club located at the production facility, hosted by owner and winemaker Phil Baily. This appointment-only experience features a library tasting with personal attention conducted in a beautifully appointed, intimate setting.  Included is a tour of the production facility at one of the few wineries in this Region where every bottle of wine is estate grown and bottled.

Appointment Only – call 951.676.9463 for availability.
Price $40 per person. Payment is due in advance with a 48 hour cancellation policy. No shared tastings.

 

Carol’s Restaurant

Carol’s is a much-loved wine country restaurant located on the Baily winery property.  The perfect lunch spot in wine country, Carol’s offers both indoor and outdoor seating.  Recently, they have introduced a full dinner menu, available on Saturday evenings. If you’re a dog-lover, be sure to stop by every Sunday for Carol’s “Dog Day Sundays” to enjoy live music and special treats.

Open for lunch Thursday & Friday, 11am-2:30pm; Saturday & Sunday, 11am-3pm | Open Saturday nights for dinner from 5-8:30pm

Lunch menu | Dinner menu

 

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Breaking News & Chef-of-the-Month Recipe– Spring at Carol’s Restaurant at Baily Winery

Thursday, May 19th, 2011

Exciting news from the Temecula Valley Wine Country restaurant scene:  Carol’s Restaurant at Baily Winery, known for great wine country luncheons for the past ten years, is now open for dinner on Saturday evenings. Seating in the candlelit, European-inspired Bacchus Hall and the vineyard patio is available from 5pm- 8:30pm. Appetizers, wine, beer, and wine cocktails are offered from 3pm- 5pm between lunch and dinner hours. Entertainment will be provided by singer and guitarist Chuck Sacayan, so be sure to check it out! In the meantime, here’s one of Carol’s springtime recipes:

Meyer Lemon Mousse

¼ cup butter

3 eggs

¾ cup freshly squeezed Meyer lemon juice

½ cup sugar

1 cup whipping cream

Lemon zest

Melt butter and cool.  Whisk lemon juice and sugar in top of double boiler.  Add in eggs one at a time, drizzle in butter.  Cook about eight-ten minutes until thickened.  Strain and refrigerate until chilled.  Whip cream and gently fold into chilled lemon mixture. Spoon or pipe into serving cups or glasses. Garnish with lemon zest, whipped cream and fresh berries if you wish.

Reservations recommended. Please call (951) 676-9243. For more information, please visit Carol’s Restaurant at Baily Winery.

* Baily Winery is located at 33440 La Serena Way at the corner of Rancho California Road.

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