Posts Tagged ‘Callaway Vineyard and Winery’

Late-Summer Salads with Wine Pairings

Friday, August 19th, 2016

LPL5U4N1TJ (1)Cool and refreshing late-summer salads make dining in Temecula Valley Southern California Wine Country another great reason to visit during the month of August. Temecula Valley wine country chefs use garden fresh ingredients to make irresistible entrée salads with some surprising pairings of Temecula Valley’s finest wines. (Hint: Not all salads pair best with white wines.)

1. The Restaurant at Leoness Cellars favors the sensational figs now in season with their Fig & Goat Cheese Summer Salad. Dive into delight with this seasonal selection of mixed baby greens, julienne of carrot and cucumber, sliced red onion, baby tomatoes, house made candied nuts, with white balsamic dressing and fried prosciutto garnish. This salad pairs wonderfully with Leoness Cellars’ 2015 Viognier.

2. Meritage at Callaway Vineyard & Winery offers a unique twist on the traditional California fruit with their Beer-Battered Avocado Salad. This summer salad includes locally-grown wild arugula, Gorgonzola, and whole cloves of roasted garlic. These ingredients are tossed with a crisp house made vinaigrette dressing and are then plated with large pieces of beer battered avocado. A surprising wine to pair with this plate is Callaway’s 2012 Special Selection Mourvedre.

3. Vineyard Rose at South Coast Winery has created a juicy and refreshing selection of locally-grown ingredients for their Heirloom Tomato and Harry’s Berries Salad. The new menu feature includes a perfect balance of makes this salad paradise on a plate. South Coast Winery’s 2011 Grenache is an ideal pair for this lovely salad.

4. Annata Bistro at Mount Palomar Winery welcomes a warm afternoon with a strikingly colorful display of refreshing produce in the perfect seasonal Citrus Salad. This exquisite summer selection contains fresh and creamy Burrata cheese, blood orange, naval orange, grapefruit, purple and green kale, striped beets, extra virgin olive oil, and a white balsamic reduction. This particular summer creation is only available on the weekday menu (Monday-Thursday). This salad pairs incredibly with the slightly sweet 2013 Cinsaut Blush.

5. Creekside Grille at Wilson Creek Winery serves a light and imaginative Cucumber, Melon, and Heirloom Tomato Salad. The leaf crown lettuce head is topped with local, organic cucumber, melon, tomato, sweet onion, and feta cheese with a homemade raspberry vinaigrette. Wilson Creek’s Sparkling Rose is the predictable yet sensational recommended pairing.


Wine Country Recipe ~ Pork Tacos with Garlic Grilled Tortillas and Avocado Cream

Thursday, July 28th, 2016

2016_1_PORK_TACOS_WINEc-California-Wine-InstituteServes 4

These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with your favorite Temecula Valley Viognier or Zinfandel.


Avocado Cream:

1 large avocado, halved and pitted
3 tablespoons sour cream
2 tablespoons fresh lime juice
1 tablespoon chopped green onion, white parts only
1 tablespoon chopped cilantro leaves
1 tablespoon minced serrano (chile) pepper
½ teaspoon sea salt

Pork and tortillas:

3 tablespoons extra virgin olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
2 teaspoons minced garlic
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
3 boneless pork loin chops (about 1¼ pounds) 1 inch thick, each cut horizontally into 3 very thin even pieces
3 tablespoons vegetable oil
3 tablespoons minced garlic
8 (7-inch) corn tortillas
3 cups thinly sliced red cabbage


To make the avocado cream, Scoop the avocado flesh into a food processor with the sour cream, lime juice, onion, cilantro and serrano pepper, and salt. Process until smooth. Set aside.

To prepare the pork, whisk the olive oil, chili powder, cumin, oregano, garlic, salt and pepper in a large bowl.

Add the pork slices and turn them to coat all sides. Set aside.

Add the vegetable oil to a small skillet over medium heat. Add the 3 tablespoons garlic and stir just until the garlic starts to sizzle. Remove from heat, leave in the skillet and set aside (for the tortillas).

Preheat a grill to medium-high.

Grill the pork slices for 2 minutes on each side or until cooked through.

Stack the pork in a bowl and cover to keep warm.

To warm the tortillas, brush one side of each tortilla with garlic oil. Grill oil-side down for 1 minute or until warmed through. Stack tortillas on a plate, oil-side up.

Cut the pork into strips ¼-inch wide.

To serve, top each tortilla with pork strips, avocado cream, and shredded cabbage.

Suggested Pairings:

Monte De Oro Viognier 2014, $23: Medium-bodied wine offering a nice balance taste of ripe stone fruits (peach, nectarine, apricot), tropical fruits (passion fruit, mango, cantaloupe, pineapple) and white and yellow melons.

Van Roekel Estate Viognier 2014 (Maurice Car’rie Winery), $22: This award-winning, estate-grown Viognier boasts notes of apricot and Asian pear, with hints of citrus blossom.

Callaway Winery Zinfandel 2013, $34: Big notes of jammy wild strawberries and dried cranberry match the deep purple red color of this fragrant Zinfandel.

Danza del Sol Zinfandel 2011, $26: Deep aromas of chocolate, currants, and raisins lead to soft, juicy flavors of black cherry.

Recipe and photo courtesy of the Wine Institute of California


Wine Country Recipe ~ Prawn & Avocado Salad with Creamy Orange Chive Dressing

Thursday, June 30th, 2016

timthumbThis zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with your favorite Temecula Valley Pinot Grigio or Rosé.


2 tablespoons extra virgin olive oil, divided

1 tablespoon fresh lemon juice

¼ teaspoons sea salt

¼ teaspoons freshly ground black pepper

1 pound prawns (about 24), peeled and deveined

¼ cup full fat plain yogurt

3 tablespoons minced chives

2 tablespoons mayonnaise

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoons minced orange zest

2 teaspoons minced lemon zest

½ teaspoon granulated sugar

½ teaspoon sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice

2 large avocados, halved and pitted, flesh cut into ½ inch dice

Freshly ground black pepper

1 lemon, cut into 6 wedges


In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge

Suggested Pairings: 

Baily Winery ~ 2014 Rosé of Sangiovese – Fun, fruity and full of character.

Danza del Sol Winery ~ 2015 Pinot Grigio – Soft candied aromas of honeysuckle, almonds and leche fruit.

Callaway Vineyard & Winery ~ 2015 Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Robert Renzoni Vineyards ~ 2015 Pinot Grigio – This wine offers subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

Recipe & photo courtesy of The Wine Institute of California


Rosés: A Rise in Popularity!

Friday, April 29th, 2016

glasses-of-rose-wineAmerica has fallen in love with rosé wines, one of the fastest growing segments of the US wine market. Popularized in the South of France, rosé is now made in every major wine region around the world, including Southern California’s premier wine region, the Temecula Valley. As a matter of fact, wineries here have been making rosés for decades – Hart Winery made its first blush wine, a Rosé of Grenache, in 1980, the year the winery opened!

From sensuously sweet to classically dry to splendidly sparkling, Temecula Valley wineries deliver a myriad of styles to suit every palate and occasion.

Rosés are created by limiting the amount of time the skins of the grapes are left to sit with the colorless juice, often for only a few hours. This minimal skin contact creates a wide a range of shades, from pale salmon pink, to raspberry through to deeper strawberry hues. The grape variety will also influence the final tone. Thicker skinned varieties, such as Cabernet Sauvignon, Tempranillo and Cinsault, lend a slightly deeper berry red to the finished wine, while those crafted from more delicate grapes, like Grenache, may have a paler, rose-petal tinge.

But don’t be fooled into thinking that lighter means leaner when it comes to aroma and taste! Paler wines may explode with just as many notes of strawberry, raspberry, watermelon, cranberry, ripe peach and deep citrus as their bolder-colored cousins.

According to Nielsen, sales of rosé wines priced over $11 are up a staggering 60%, accounting for .2% of all table wine, about the same size as the entire US market for the wines of Portugal or South Africa. One reason for the popularity of rosé, besides its easy-drinking, laid-back, relaxed vibe, is its versatility. It’s easy to sip on its own, at the beach or poolside, and it can be the perfect foil for food. No matter the occasion, you’ll find a Temecula Valley rosé that will prove the perfect compliment.

Sparkling rosé is always a wonderful way to start a gathering of any kind. Award-winning South Coast Winery produces four fabulous blush sparklers including their NV Blanc de Noir, a classic dry style, and the popular Ruby Cuveé with a touch of berry-filled sweetness. Not to be outdone, Thornton Winery has been creating sparkling wines for many years and features several sparkling rosés on its extensive list, as do Oak Mountain Winery, Wiens and Wilson Creek wineries. These high-quality blushing bubblies fall in the $19 to $38 price range.

The region of Provence, in the south of France, is the benchmark for traditional, dry, food-friendly rosé. That tradition is alive and well in Temecula, with many of the wineries emulating this classic style, priced at an average of $22.

Hart Winery has a delightful Rosé of Tempranillo, or venture next door and try Callaway Vineyard & Winery’s Rosé of Sangiovese – it’s won a bevy of awards since its initial 2008 vintage. Travel down Rancho California Road and sample Miramonte Winery’s Rosé, made from a blend of typical Mediterranean grape varieties: Grenache, Cinsault and Syrah. Oak Mountain Winery, on the DePortola Trail, produces several variations on the Rosé theme, including their multiple-award-winning 2013 River Rhodes Rosé made with 100% Syrah. Or enjoy a bottle of Vindemia Winery’s Vermeille Grenache 2013, a lovely single-varietal blush wine.

If you crave something sweet or off-dry, you will find yourself spoilt for choice. Why not seek out Pink Crowded rosé at Wiens Famiy Cellars, an off-dry blend of Grenache, Zinfandel and Malbec. Or reach for White Zinfandel or White Merlot at Bel Vino, or relax in the gardens of Europa Village while sipping on a cool, refreshing glass of Garnacha Rosa?

Any of these choices would be stellar matches to a wide range of foods. Dry rosé is fantastic with flavorful appetizers such as tapenade, flatbreads, charcuterie platters, hummus, and soft cheeses like chèvre and brie. When it comes to main courses, pop the cork on another bottle of rosé and enjoy it with pizza, a variety of fish or poultry dishes, salads, light meats like pork or ham, or a good, juicy burger!

Off-dry styles are wonderful with firmer cheeses such as Parmesan and aged gouda. Or sample a sip with a strawberry and spinach salad!

And, of course, there’s always room for dessert, with a glass of sweet style rosé! Pair anything featuring berries, peaches, nectarines or spicy ginger with Irresistable Rosato from Falkner Winery (crafted from Sangiovese and Cabernet Sauvignon) or Sara Bella White Cabernet Sauvignon from Maurice Car’rie Winery.

Temecula Valley vintners are bottling their rosé wines from the fantastic 2015 vintage now, in early 2016. These wines are made to be consumed fresh, upon release. So grab your beach blanket, fire up the grill or unfurl your finest white tablecloth and get ready for a superb sampling of refreshing, scintillating rosé’s from the wineries of Temecula Valley Southern California Wine Country.


Wine Country Recipe ~ Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Thursday, March 31st, 2016


This month, we’re featuring rosé wine, as there’s truly nothing more refreshing for spring celebrations and dining!  And truth be told, America has fallen in love with rosé wines; it’s one of the fastest growing segments in the US wine market.

Here’s a perfect recipe to pair with your favorite Temecula Valley Rosé. Tender grilled chicken is enhanced with a dazzling lemon vinaigrette.


1 pound boneless, skinless half chicken breasts
extra virgin olive oil
salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons finely grated lemon zest
2 teaspoons honey
1 teaspoon minced fresh rosemary leaves
½ teaspoon minced garlic
¼ teaspoon salt¼ teaspoon freshly ground black pepper
3 large avocados, peeled, seeded, and cut into bite-size pieces
3 cups baby or regular arugula leaves
1 piece Parmesan cheese (for shaving)


1. Preheat the grill to medium high.
2. Cut each half chicken breast in half crosswise.
3. Brush the chicken pieces on both sides with olive oil. Season both sides with salt and pepper.
4. Grill the chicken pieces for 5 to 7 minutes on each side, until cooked through. Set aside to rest for 5 minutes.
5. To make the vinaigrette, pour the lemon juice in a large bowl. Whisk in the measured olive oil, lemon zest, honey, rosemary, garlic, and measured salt and pepper.
6. Cut chicken pieces crosswise into strips.
7. Add the chicken, avocado, and arugula to the vinaigrette. Toss gently to combine.
8. Divide the salad among the serving plates.
9. Top with shavings of Parmesan, cut with a vegetable peeler.

Suggested pairings: 

Callaway Vineyard & Winery ~ 2012 Special Selection Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Hart Winery ~ 2014 Rosé of Tempranillo –  Delightfully fruity, bursting with strawberry, watermelon and spice notes.

Miramonte Winery ~ 2014 Rosé – Racy strawberry and candied watermelon notes, beautiful melon and peach mid-palate, and long finish of rose petals, sugar-dusted citrus.

Oak Mountain Winery ~2013 River Rhodes Rosé of Syrah –  Blast of strawberries and tropical nuances in the nose with a smooth wild berry character on the palate.

Recipe and photo courtesy of The Wine Institute of California 




Roasted Chicken Breast with Yukon Gold Potato Cakes and Infused Rosemary Oil Sauce

Monday, February 29th, 2016


Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. Pair with your favorite Temecula Valley Chardonnay.


½ cup extra virgin olive oil

3 (3-inch) sprigs fresh rosemary

5 medium-sized Yukon Gold, or other waxy potatoes (about 1 ½ pounds), peeled and cut in half

2 tablespoons unsalted butter

1/3 cup half and half or light cream

1 teaspoon salt

2 tablespoons thinly sliced scallions, white and light green parts

2 eggs slightly beaten, divided

2 tablespoons vegetable oil

½ cup finely grated Parmesan cheese

4 (6-ounce) boneless half chicken breasts, skin on

For the sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ cup half and half or light cream

½ cup chicken stock

1 cup loosely packed flat leaf parsley leaves, finely chopped

½ teaspoon minced rosemary leaves

Salt and freshly ground black pepper


Heat the olive oil in a small, heavy-bottomed skillet over low heat. Add the rosemary sprigs and cook for 10 minutes. Set the pan aside.

Put the potatoes in a large saucepan with enough water to cover them by 2 inches. Bring to a boil over medium-high heat and cook until tender about 20 to 30 minutes.

Drain the potatoes and return them to the pan, off the heat. Add the half and half, butter, and the 1 teaspoon salt. Mix and mash the potatoes with a large whisk or potato masher to a stiff, slightly lumpy consistency.

When the potatoes are completely cool, mix in the scallions, and half of the beaten egg.

Heat the oven to 375° F.

Coat a large baking sheet with the vegetable oil. Form the potato mixture into 8 round cakes, 1-inch thick, and place them on the oiled sheet.

Using a pastry brush, brush the tops of the potato cakes with the remaining egg and sprinkle with the Parmesan cheese. Bake for 40 minutes or until the tops of the cakes are golden brown.

While the potato cakes are cooking, sprinkle both sides of the chicken pieces generously with salt and pepper.

Heat 1 tablespoon of the rosemary oil in a medium, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking. Add the chicken breasts skin side down and cook for 5 minutes. Turn the breasts over and cook 2 minutes. Spoon the fat in the pan over the chicken breasts.

Place the skillet in the oven (with the potato cakes) and roast the chicken for 20 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Let rest, for at least 5 minutes.

In the meantime, make the sauce: Heat 2 tablespoons of the rosemary oil with the butter in a small saucepan. Stir in the flour, and bring to a sizzle over medium heat stirring frequently.

Add the chicken stock and half and half. Simmer for 2 minutes, stirring frequently, to thicken the sauce. Add the parsley and minced rosemary and simmer for 2 more minutes, stirring frequently. Season to taste with salt and pepper.

To serve, cut each half breast crosswise into 8 slices. Arrange the chicken slices and 2 potato cakes on each plate. Spoon the sauce over the chicken.  Serves 4.

Suggested Pairings:

Bel Vino Winery ~ 2013 Chardonnay – Classic aromas of white peach and pear complemented by toasted almond aromas.

Callaway Vineyard & Winery ~ 2012 Winemaker’s Reserve Chardonnay – Silky and fresh on the palate, reminiscent of tropical pineapples, zesty kumquats, creamy caramel and apples.

Falkner Winery ~ 2014 Chardonnay -Delicious ripe apple and apricot flavors in a medium bodied, creamy textured wine.

Thornton Winery ~ 2014 Chardonnay  – Green apples and barrel spices with a mineral note.

 Recipe courtesy of the Wine Institute of California


February Winery Events

Friday, January 29th, 2016

valentines-wineFebruary is filled with some memorable dates; we can’t wait to see if the groundhog will see his shadow on February 2nd, and we’re busily planning our Valentine’s Day celebrations. But, did you know that February 18th is National Drink Wine Day? Can’t think of a better reason to visit Temecula Valley Wine Country this month!

Baily Vineyard & Winery

Romantic Valentine Candlelight Tasting for 2 / Feb. 11th – 14th / 11:30am -3:30pm; Seating every hour / $35 pp / Special Cabernet Sauvignon and port tasting, charcuterie and chocolate plate for 2 / Seating is extremely limited, call today for reservation 951.972.9768 at Baily Estate Tasting Room.

Valentine’s Day Lunch at Carol’s Restaurant / Feb. 13th & 14th / 11:30am-3:30pm / Celebrate Valentine’s Day at lunch and forget the dinner crowd with a relaxing three course lunch. Live Music with Chuck Sacayan on Saturday John Malcolm Penn on Sunday / $29.95 pp. plus tax and gratuity / Reservations only with credit card / For reservations please call 951. 676.9243

Dog Day Sundays
Every Sunday / 11:30a-2:30p / Bring your well-mannered pooch to lunch, doggie treats and special menu items / Doggie costume contest on Nov. 1st / Live acoustic music on the patio.

Estate Club Private Wine Tasting
Thursday-Sunday / 11:00a-2:30p / Tours and vertical tasting of library wines. Sit down with bread and cheese plate; $30 (Reservations required 24 hours in advance) / Bar Tasting; $20. Call for reservations: 951-972-9768.

Bel Vino Winery

Karaoke Night / Every Saturday 6p-9p / Free admission / Karaoke every Saturday night at Bel Vino Winery in the Barrel Room / Happy Hour from 6pm-7pm; Half off wine and beer and open kitchen.
Live Music / Saturday 12pm – 4pm / Sunday 11am-3pm

Briar Rose Winery

Sip Into the Sunset / First Friday of each month / Open until 10pm / Live music from 6p-9m and wine under the stars in our enchanted garden or tasting room / Purchase a glass of wine or a bottle / Outside food allowed at these events only / Reservations required; call 951.308.1098

Callaway Vineyard & Winery

Valentine’s Day Dinner at Meritage Restaurant / Feb. 13th – 14th / Two seating’s each day, 5pm and 7:30pm / $150 per couple / Enjoy a 3-course wine-paired menu with roses for the ladies and live music / For reservations please visit

Sweetheart Flights / Feb. 13th & 14th / Couples wine tasting from 11am-4pm / $35 per couple /
Live Music at the Winery Tasting Room / 1pm – 4pm / No charge / Enjoy live music in the main tasting room /

Happiest Hours / Friday’s from 3:00p-6:00p in the lounge at Meritage at Callaway / Grab your friends and join us for a marvelous time! 20% all tapas, 20% off bottles of Callaway wines and available domestic, import and craft beers.

Sangria Sundays at Meritage at Callaway / Every Sunday at Meritage at Callaway / 4pm-8pm/ Enjoy sipping on our very own Watermelon Sangria while soaking in the sunset vineyard views in our main dining room. Live music from local musicians begins at 6pm / No cover charge / Reservations for parties of 5 or more are required.

Carter Estate Winery and Resort

Elegant Food & Wine Pairing / $40pp / Available Mid-week 1pm and 3pm; Weekends 1pm and 3pm / Reserve your place for an indulgent wine and food pairing designed to tantalize the senses. Guests enjoy five specially-selected Carter Estate Winery wines paired perfectly with a variety of cured meats, artisan cheeses and accompanied with season accoutrements. Each pairing last approximately 90 minutes and is limited to just eight participants to allow for one-on-one interaction / For reservations call today: 844.851.2138

Cougar Vineyard & Winery

9TH Annual Super Chili Bowl / Feb. 7th / 3pm-8pm / Join us for chili tasting, food, wine, beer and football on the super BIG screen. Chili competition kicks off at 3pm. Only 10 competitors allowed. Official rules apply, must pay in advance to reserve competitor spots / $15 pp for competitors, $25 for wine club, $30 for non-wine club. Price increases by $5 the day of the event / For tickets please email or call 951.491.0825

Friday Night Live Music / 5pm-8pm / Wine by the glass or bottle purchase available / Deli is open until 7pm

Sunday Afternoon Live Music / 2pm- 5pm

Europa Village

Friday Night Entertainment / 5:30p- 8:30p / Free / Live music in the Cave / Feb. 5th – Shoot for Tuesday / Feb. 12th – Two Fish / Feb. 19th – Apryle Dalmacio / Feb. 26th – Danielle Taylor

Live Music every Sunday/ 1pm- 4pm / Free / Live music on Veranda / Feb. 7th – Bryan McManus / Feb. 14th- Jimmy Patton / Feb. 21st – Michael LeClerc / Feb. 28th – Joe Baldino

Falkner Winery

Valentine’s Lunch Special for 2 at the Pinnacle Restaurant / Feb. 12 & 14th / $59 for two, plus tax / For full menu please visit / Reservations required at 951.676.8231 option 4

Valentine’s Dinner at the Pinnacle Restaurant / Saturday, Feb. 13th, $99 plus tax per person; $89 plus tax for Wine Club / Sunday, Feb. 14th, $115 plus tax per person; $104 plus tax for Wine Club / For full menu please visit / Entertainment provided by Classical pianist Thomas Reich / Reservations required at 951.676.8231 option 4

Wine Appreciation Class / Saturday, Feb. 20th / 10:00am-12:30pm / Designated for all levels of wine knowledge / $45pp; $40pp Connoisseur; $20pp VIP; $70pp with lunch / Reservations required 951.676.8231 x.109.

Lorimar Vineyards & Winery

Singles Mix & Mingle / Feb. 11th / 7pm-9pm / Lorimar Winery is hosting its first Single’s Mix & Mingle night. Join us for a night of fun and flirtation in Wine Country / Tickets include light appetizers and a glass of premium wine. Tickets are pre-sale only! / Cost is $15 / Call 951.694.6699 or visit our website at

Valentines Day Brunch / Feb. 14th / 10am-1pm / Breakfast for two? Lorimar is hosting a breakfast buffet on the Sunset Patio, which will be exclusively for lovebirds! Breakfast starts at 10:00am and the Sunset Patio will remain exclusive until 1:00pm / $35 per person includes breakfast and mimosas. Wine Club members received 10% off ticket price / Call 951.694.6699 ext. 4 for tickets or visit our website at

Leoness Cellars

Live Music at The Restaurant at Leoness / Every Friday & Saturday from 5pm-8pm / Free to the public

Live Music in the Barrel Room / Every Sunday from 1p-4:00p / Free to the public

1963 Winemaker’s Soirée / Feb. 11th / 6pm – 10pm / Cocktail & hors d’oevres, 5 course wine paired dinner, big band entertainment. Come dressed in your 1960’s best! / $100, $90 Wine Club / Reserved seating, call for reservations 951.302.7601 ext.1

The Restaurant at Leoness / Extended Restaurant hours 11am – 8pm, Sunday, February 14th / Special Prefixed 4 course dinner menu being offered for February 14th only. Seasonal February menu will also be available / For menu information and reservations please call 951.302.7601 ext.1 or visit

Miramonte Winery

Valentine, an intimate affair Dinner / Feb. 14th / 7pm-9pm / Our most popular dinner of the year! Hosted by Cane & Becky. Expect live musical accompaniment, endless shimmering candlelight, Dom Perignon Champagne reception, 3 courses of fine cuisine, and a remarkable, personalized etched wine commemorating your evening with us. Cane will present the wines of the evening, including barrel samples of the next vintage Opulente and Estate Syrah. It’s always an amazing night and we’d love for you to join us / Seating is very limited; tickets are $120pp for general public, $100pp for club members. Tickets are currently available to Wine Club only until Monday, and then the event is open to the public / Please visit to reserve.

Live Music & Entertainment / 7pm-10pm / Feb. 5th – Mercedes Moore / Feb. 6th- Devocean / Feb. 12th- Ruben V / Feb. 13th- Bluefish / Feb. 19th- Mickie Arnett / Feb. 20th- Nathan James / Feb. 26th- Midnight Satellites / Feb. 27th- JD Priest

Monte De Oro Winery

Syrah Blind Tasting / February 5th / Reception 6pm; Tasting at 6:30pm / Come taste, compare and contrast up to 10 different Syrah at Monte De Oro. Which one is from France? From Oregon, from Paso? From Temecula Valley? All wines hidden in brown bags – we open them at the end and see the results. / Price$58.00. Wine Club Members $52.00 / Includes 2 appetizer courses and a dessert course / Reservations required at / Subject to minimum participation of 24 guests

Valentines Day Dinner / Feb. 13th and Feb. 14th / Doors open at 7pm. Dinner at 7:30pm / 2 seating’s available / Enjoy a special 5 course meal paired with Monte De Oro’s award-winning wines with your partner and accompanied with live music and dancing. / Price: $150 per couple/$140 for Wine Club members / Reservations strongly suggested at

Divas Half Marathon / Saturday, February 20th. / Starts at 7:30am / Includes complimentary wine tasting / To register visit

Mount Palomar Winery

5K Kiss Wine Run / Feb. 6th / 10am-1pm / The annual 5K Kiss Wine Run takes place in the beautiful vineyards of Mount Palomar Winery in Temecula, CA on a scenic, point-to-point course. It starts on the hills of the beautiful Vineyards of Mount Palomar Winery and proceeds to continue on to more amazing views of their spectacular vineyards. You will have live performance by the 80z All Stars, as seen at Disneyland, motivating you to cross the finish line along with those tastings of wine that are waiting for you! Each finisher will receive a 5KHR Mount Palomar Winery Finishers commemorative stemless wine glass. There are also medals for 1st, 2nd and 3rd place, as well as best costume. Register online at

Valentine’s Day Dinner / February 13th and 14th / Enjoy a romantic, four course dinner for two at the newly opened Annata Bistro/Bar. Dinner includes an appetizer, soup or a salad, two entrees, and a dessert to share, plus a bottle of wine, for $120 per couple. Wine club members pay $100 per couple! The full menu and restaurant hours are available online at / Reservations only. Please call 951-676-5047 ext.10

Paint Nite / February 28th / Two hour class. Time TBA / Raise your glass to a NEW kind of night out! Paint Nite invites you to create art over a glass of wine at Mount Palomar Winery, guided by a professional artist and party host. Grab your friends and your sense of humor and spend two hours drinking, laughing, and flexing your creative muscles. There’s no experience necessary and we’ll provide all the supplies, so you don’t have to worry about a thing (except having a great time!).”Drink Creatively” in the Barrel Room (with our own bar…ooooh yeah) at Mt Palomar Winery / Online details at

Oak Mountain Winery

Grand Opening Weekend Tours at The Cave at Oak Mountain / Feb. 13th- 14th / Explorer Tour, $15 / 30 minutes duration / Start your adventure in the Main Tasting room followed by a tour of the grounds and our 10,000 sq. ft. underground wine Cave while sipping on three great wines / Foodie Tour, $55 / 45 minutes duration / Tour includes gourmet grilled cheese sandwich and a cup of soup from our Cave Café to enjoy after your tour and one bottle of any of our white wines / For information and reservations please call 951.699.9102

Valentine’s Day Dinner Celebration / Feb. 14th / 6pm-9pm / Join our owners, Steve & Valerie at Oak Mountain Winery for a Valentine’s Day celebration dinner. Enjoy great food, wine and music by Sterling Productions / $125 per person, plus tax; $110 per person, plus tax for Wine Club Members / For menu information and reservations please call 951.699.9102 or email / Reservations are required; tickets are non-refundable 3 days prior to event date.

Live Music in the Pavilion
Every Saturday and Sunday in November / 1:00p-5:00p

Ponte Family Estate Winery

Super Bowl Sunday in The Cellar / Feb. 7th / 3:30pm / Temecula Wine Country’s only cocktail bar, The Cellar Lounge at Ponte Vineyard Inn, will air live NFL coverage of Super Bowl 50! / Free to attend.

Valentine’s Day Barrel Room Dinner / Feb. 14th / 5pm-8pm / Treat your sweetheart to a romantic dinner in the Barrel Room this Valentine’s Day! Enjoy a special menu of gourmet fare fit for two while dining to the sounds of live Spanish Guitar / Cost varies. For menu information and reservations please call 951.252.1770.

First Sundays – Live Music in the Reserve Room*
First Sunday of the month/ 12:00p-4:00p / The Lookouts, Classic Rock / The Reserve Room will host a variety of live musical artists the first Sunday of each month in 2015. *The Reserve Room is a tasting room for wine club members only. Join the Wine Club and enjoy complimentary tastings in our exclusive venue.

Live Music in The Cellar Lounge / Every Wednesday, Friday and Saturday / Sip to the sounds of a variety of musicians, from jazz sax and alternative contemporary to rock blues! / Time and Entertainment schedule varies / Free to attend

South Coast Winery Resort & Spa

Pre-Valentine’s Day Dinner at the Vineyard Rose / Feb. 1-3rd, 8-10th, 15-17th / 5:30p-9:00p / $99 per couple, plus tax & gratuity / Celebrate the season of Love. It’s Valentine Month in the Vineyard Rose Restaurant. Why wait to celebrate? Say those 3 special words with a three courses. Includes one glass of select wine per person. / Reservations recommended. Call 951.587.9463 ext. 7230

Valentine’s Day Dinner at the Vineyard Rose / Feb. 14th / 5:30-9:30pm / The Vineyard Rose Restaurant presents the 3rd Annual Wine & Dine your Valentine. Includes a bottle of South Coast wine per couple / $119 per person plus tax & gratuity / Reservations required. Please call 951.497.8077
Live entertainment at the Vineyard Rose / Friday and Saturday nights for the month of February / 6:00-9:00pm

Why Limit Happy to an Hour? / Happy Hours at Vineyard Rose Restaurant Monday-Friday 3:00p-5:30p / Join us in the Vineyard Rose Lounge for reduced priced selected appetizers, award winning select glasses of South Coast wines and local drafts. PLUS corkage fees are waived for any South Coast Winery wine bottles brought in to the Vineyard Rose Restaurant and consumed while dining on Wednesdays too! / Visit to view menus and find out more.

Behind the Scenes Wine Tours
Tours are held daily at 11 AM, 1 PM and 3PM, Monday through Sunday. $40pp / $35pp Wine Club Member. Get up close and personal as you learn more about our spectacular Southern California winery with a behind-the-scenes tour. From vineyards to crush pad, each tour concludes with a specially prepared wine and food pairing. Due to the limited sizes of each tour, advance reservations are required with prepayment, and are non-refundable. Must be over 21 years of age to attend. Call 800-539-1375 Ext. 350 to reserve your spot today.


Wine Country Recipe ~ Beef Rib Roast with Horseradish Ricotta Cream

Friday, December 18th, 2015

DECEMBER_BEEF_RIB_ROAST_2_FINAL_p_c-California-Wine-InstituteThis succulent rib roast served with peppery herbed ricotta cheese sounds absolutely delicious and would be the perfect meal for a chilly Sunday night! You’ll want to pair with your favorite Temecula Valley Cabernet Sauvignon or Merlot.


1 standing rib-eye roast with 4 rib bones (about 9 pounds) bones removed and tied to the body of the roast (ask the butcher to do this)
15 ounces whole milk ricotta cheese
½ cup extra-hot horseradish
3 tablespoons thinly sliced chives
1/3 cup fresh lemon juice
½ teaspoon freshly ground black pepper
¼ teaspoon salt


1. Preheat the oven to 450°F.
2. Place the meat, bone-side down, in a 2- to 3-inch-deep roasting pan.
3. Place the pan in the oven and roast for 15 minutes. Reduce the oven temperature to 350°F and roast for 2 more hours, or until the internal temperature reaches 125°F at the center of the meat.
4. Remove the string and let the meat rest for 20 minutes before carving.
5. While the meat is resting, mix the ricotta with the horseradish, chives, lemon juice, black pepper, and salt.
6. To serve, slice the meat and serve each portion with a spoonful of ricotta.


Suggested Pairings: 

Callaway Vineyard & Winery ~ 2012 Wild Yeast Cabernet Sauvignon – Dried blueberries, dark cherry and small black currants with liberal lashings of baking spice.

Oak Mountain Winery ~ 2010 Oak Mountain Merlot – A soft nose, with flavors of raspberry, blackberry, and plum with abundant smoky oak.

Ponte Winery ~ 2009 Cabernet Sauvignon – Hints of black currant, plum, cherry and oak.

Wilson Creek Winery ~ 2011 Family Reserve Merlot – Firm yet subtle tannins play with the earthy fruit of plum and black currant, soft and supple and lingering finish.

Recipe courtesy of the Wine Institute of California


Holiday Gift Giving ~ Temecula Style!

Tuesday, December 1st, 2015


Need that perfect holiday gift?? We’re sure that nothing would be appreciated more than a little something from Temecula Valley Wine Country! What could be better than sipping wine while shopping for everyone on your list? Our Temecula Valley winery gift shops offer unique and charming wine-themed gifts, specialty food, home decor and, of course, wine!

Not only does wine make the perfect gift for friends, neighbors and family, but it also makes for a great host gift or corporate gifts. You can purchase by the case for the best price!

Besides wine, wine club memberships make excellent gifts! Most Temecula wineries offer affordable wine club memberships with year-round benefits such as free wine tastings, VIP pricing on wine and special events, pick-up parties and more. If you’d prefer to shop online, many wineries offer the ability to sign up for wine clubs online. Of course, wine can also be purchased online and shipped to most states.

Or, perhaps, you’re just looking for wine for your holiday gathering. Many of our wineries offer festive white and red dessert wines, either late harvest or port-style. Some festive wine options include: South Coast Winery’s sparkling wine line, Thornton NV Cuvee Rouge, and Callaway’s Late Harvest Cabernet and dessert wines. Be sure to check out Wilson Creek Winery, which offers white, red, and sparkling wines with custom and personalized holiday labels.

Happy holidays from Temecula Valley Wine Country! We look forward to celebrating with you soon.


Thanksgiving Wine Pairing Guide

Tuesday, October 27th, 2015

thanksgiving-wine-horizWho’s as obsessed with Thanksgiving as we are?  The turkey, the trimmings, the pumpkin pie and the WINE!

This is the time of year we get the most questions about wine pairings.  While there is no “right” or “wrong” wine to pair with your feast, there are a few varietals that, if paired with your favorite dishes, will send your taste buds into sensory overload.  We’re reprising this “oldie but goodie” Thanksgiving wine guide and have updated it with some suggested pairings to try this year.

Light Appetizers + Mellow Whites

These mellow whites pair well with lighter dishes to kick off your Thanksgiving meal. The floral notes of a Viognier complement a fall salad of pears, blue cheese and walnuts; a selection of fruit and cheeses match nicely with a Chardonnay; and a light Pinot Grigio will pair well with your pumpkin soup.

Callaway Vineyard & Winery – 2011 Chardonnay; $30.00

Danza Del Sol Winery – 2014 Pinot Grigio; $28.00

Briar Rose Winery – 2014 Estate Viognier; $25.00

Herbacious Side Dishes + Spicy Reds

The spicy notes derived from these unique wine grapes pair especially well with stuffing and gravies seasoned with holiday herbs like sage, thyme and rosemary. Having a vegetarian Thanksgiving? These wines work well with earthy mushroom and winter squash dishes too!

Cougar Vineyard & Winery – 2012 Sangiovese; $31.00

Leoness Cellars – 2012 Zinfandel; $39.00

Doffo Winery – 2010 Syrah; $52.00

Poultry & Meats + Bold Reds

Whether it’s wine or food, everyone looks forward to the main course. The dark fruit flavors in these big reds will enhance similar flavors in your herb-rubbed turkey or peppered roasts. Whether you’re serving poultry, lamb or beef, all three are bold enough to stand up to a rich meat course.

Baily Vineyard & Winery – 2011 Cabernet Sauvignon; $30.00

Monte De Oro Winery – 2010 Merlot; $32.00

Wiens Family Cellars – 2013 Tempranillo; $42.00

Dessert + Sweet Wines

Your Thanksgiving meal isn’t complete without dessert, and no dessert is complete without wine – at least that’s how we feel! Apple pies and pear tarts are practically made to pair with a sweet Moscato, where red delicious apples, kiwi, pears, and apricots come together nicely with honeysuckle and jasmine undertones. Oak Mountain’s Port has a nutty honeyed flavor to perfectly complement the nutmeg and allspice flavors of pumpkin pie.

Oak Mountain Winery – Port; $28.00

Miramonte Winery – 2014 Moscato; $25.95

Robert Renzoni – Paradiso Port; $49.00

One Meal, One Wine

On a wine-buying budget? Or just looking to simplify your evening by serving one wine from start to finish? Any of these three, well-priced wines fit the bill. Each is lighter on the palate, with only subtle hints of sweetness making them suitable to drink from appetizers all the way to dessert. Bon appetit!

Maurice Car’rie Vineyard & Winery – 2012 Chenin Blanc; $19.95

Falkner Winery – 2014 Sauvignon Blanc; $19.95

South Coast Winery – Ruby Cuvee; $22.00

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