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Get Chilled in Temecula Valley Wine Country!

Thursday, December 1st, 2016

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Everyone knows that the holidays can be particularly busy, stressful and rushed.  Why not come and join us in Temecula Valley Wine Country on December 15th to “chill” with us!  Several of our wineries are keeping their doors open late so that you can participate in the Temecula Chilled Holiday Shopping Night from 5:00p-7:00p.

Just one trip to your local wine country will get you all the gifts you need to give. Plus, you can sip while you shop! Our winery gift shops offer unique and charming wine-themed gifts, specialty food items, home decor – and of course, delicious wine.

During the Holiday Shopping Night, shop at select tasting rooms and enjoy holiday refreshments, carolers, carriage rides at South Coast Winery Resort & Spa and more!  Participating wineries include: Bel Vino, Callaway, Danza del Sol, Foot Path, Monte De Oro, Mount Palomar, Ponte, South Coast and Wilson Creek.

To learn more about Temecula Chilled and all of the activities planned, please click here.

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Wine & The Super Bowl? You Bet!

Thursday, January 28th, 2016

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Sure, wine may not be the first image that comes to mind when planning your Super Bowl celebration, but we’d bet that we can convince you that it should be!  Of course, when it comes to wine, we sure have a hard time imagining any celebration without it.

Here are some game day staples and some of our wine pairing recommendations:

Hot Wings ~ Riesling makes a good choice here….it will temper some of the heat of the wings!
We’d suggest: Baily Winery 2011 Riesling,  Danza del Sol Winery 2014 Riesling or Mount Palomar Winery’s 2013 Riesling

Pizza ~ Mmmm….pizza!  How about trying a Barbera with that?
We’d suggest: Europa Village 2013 Estate BarberaHart Winery 2012 Barbera or Ponte Family Estate Winery’s 2013 Barbera.

7 Layer Dip ~ Our favorite pairing for foods with Mexican flavors?  Malbec!
We’d suggest: Carter Estate 2011 MalbecDoffo Winery 2013 Malbec or Foot Path Winery’s 2012 Malbec,

Burgers ~ Those of us in Southern California are lucky enough to be able to grill on most Super Bowl Sundays.  If you get that lucky, why not grill up a burger and enjoy with a hearty glass of Chardonnay?
We’d suggest: Oak Mountain Winery 2014 Chardonnay, Thornton Winery 2013 Chardonnay or Wilson Creek Winery’s  2014 “Yes Dear” Chardonnay

So, as you can see, wine and Super Bowl fare really are a match made in football heaven!

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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.

Ingredients:

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

Directions:

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
Salt
1 tablespoon honey

Directions:

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.

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Wine Country Recipe ~ Herb and Pistachio Crusted Rack of Lamb with Caramelized Cauliflower, Shallots and Carrots

Monday, January 12th, 2015

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Fresh herbs, crunchy pistachio nuts and the slight sweetness of caramelized cauliflower complement this dramatic, crusted rack of lamb. Serve with your favorite Temecula Valley Cabernet Sauvignon or red blend.

Ingredients:

3 slices white sandwich style bread, torn into small pieces
1/3 cup shelled, roasted pistachios
¼ cup finely chopped parsley leaves
½ teaspoon minced fresh rosemary leaves
¼ teaspoon fresh thyme leaves
¼ teaspoon salt
6 ounces carrots
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 ½ cups cauliflower florets
½ cup thinly sliced shallots
1 rack of lamb with 8 rib bones, Frenched
3 tablespoons Dijon mustard or other brown mustard
Salt and freshly ground black pepper

Directions:

Preheat the oven to 450° F.

Put the bread, pistachios, parsley, rosemary, thyme and the 1/4 teaspoon salt in the bowl of a food processor. Process until the mixture is finely ground. Scrape the mixture on a baking sheet, and set aside.

Slice the carrots at an angle, into ½ -inch pieces, and cut each piece in half lengthwise.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the butter, cauliflower, carrots and shallots. Stir to coat the vegetables, and then cook undisturbed for 3 minutes. Stir and turn the vegetables and cook them undisturbed for another 3 minutes. Stir and turn one more time. Remove from the heat and cover the pan.

Cut the lamb rack in half between the fourth and fifth ribs. Sprinkle the pieces generously with salt and pepper on all three surfaces.

Heat a medium, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the lamb, fat side down, and sear for 3 minutes. Turn both pieces and sear for 1 minute on each of the other two surfaces. Place the lamb on a roasting pan, fat side down, and roast for 25 minutes.

Remove from the oven, and transfer the lamb to a plate. Brush all three surfaces of each piece with the mustard and coat generously with the pistachio mixture. Keep the leftover pistachio mixture on the baking sheet.

Return the lamb to the roasting pan, fat side up, and roast it for 3 minutes or until the coating is lightly browned. Remove from the oven and let rest for at least 5 minutes before serving. Put the pan with the remaining pistachio mixture in the oven for 3 minutes to toast. Transfer the nuts to a small serving bowl.

Reheat the cauliflower and add salt and pepper to taste.

Using a very sharp knife, cut between the ribs to make 8 lamb chops.

To serve, arrange 2 chops on each plate with a serving of the cauliflower. Pass the toasted nuts for sprinkling.

Suggested Pairings:

Foot Path Winery ~ 2011 Cabernet Sauvignon – An inviting wine with rich red berries and subtle tannins on the palate.

Leoness Cellars ~ 2011 VS Cabernet Sauvignon – Soft tannins along with layers of spice and cocoa continue into a rich, velvety finish.

Palumbo Family Vineyards & Winery ~ 2011 Estate Cabernet Sauvignon “Sophia’s Vineyard – Bright dark fruit with black currant, raspberry and pepper nose and lingering black cherry.

Robert Renzoni Vineyards ~ 2011 Sonata – Bouquet of toasted oak, vanilla, and dried cherries, amid layers of cherry, cranberry and spice with a hint of coffee on the finish.

Recipe and photo courtesy of the Wine Institute of California

 

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So Cal Wine TV- Foot Path Winery

Tuesday, May 24th, 2011

Join Christine and  Deane Foote, owners of Foot Path Winery,  for a tour of this family owned and operated winery. Located just minutes away from downtown Temecula, Foot Path Winery is also an organic farm that produces a variety of fruits available throughout the year. To learn more, please visit  Foot Path Winery.

Foot Path Winery Tasting Room hours: 12pm-5pm Monday-Friday and 10am-5pm on weekends; reservations available for parties of six or more; (951) 265-9951; 36650 Glen Oaks Road, Temecula, CA 92592


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