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Wine Country Recipe: Honey-Brined Tuscan Herb Turkey Paired with Chardonnay

Monday, October 28th, 2013

Courtesy of Oak Mountain Winery, Temecula Valley CA

Serves: 12-20
Cook Time: 2-3 hours
Pair with a bottle of Oak Mountain Winery’s 2012 Chardonnay

Wine Country Recipe: Honey-Brined Tuscan Herb Turkey

Ingredients:

 

For the turkey:

Fresh or frozen turkey – giblets removed

8 quarts of water

2 cups of Kosher salt

4 cups chicken stock

1 cup Temecula or local honey

 

For the rub:

4 teaspoons of ground black pepper

10 cloves of garlic

1 bunch of fresh thyme and sage

2 lemons

4 tablespoons of Oak Mountain Winery’s Tuscan Herb Avocado Oil

 

Directions:

Rinse turkey with running water and remove neck and giblets. Prepare brine by mixing honey, water, and salt in a large bowl until salt dissolves. Add chicken stock and stir. Line stock pot or use a brining bag and place turkey inside. Cover with brine and refrigerate for at least 12 hours and up to 24 hrs.

Pre-heat oven to 350 degrees. Remove turkey from brine. Pat dry.  Place turkey on roasting pan, breast side up. Cover wings with foil.

Squeeze lemon into turkey cavity. Add thyme, sage, and squeezed lemons inside cavity. Coat inside and outside of turkey with Tuscan Herb Avocado Oil  and sprinkle with salt and pepper.  Oak Mountain Winery’s Tuscan Herb Avocado Oil gives a lovely crispness and flavor to the skin of this juicy holiday turkey.

Insert oven thermometer into thigh or breast. Loosely cover with foil and cook until thermometer reaches 160 degrees, remove foil and cook until thermometer reaches 170 degrees.  Remove turkey from oven and let rest for 15-20 minutes before carving.

Enjoy!

For more Temecula wine country recipes, click here.

 

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Winery Spotlight: Get to Know… Oak Mountain Winery

Wednesday, July 3rd, 2013

The Story

Located on the De Portola Trail in Temecula Valley, Oak Mountain Winery has one of the best views in wine country!  Sip al fresco on the Vista Pavilion and take in the picturesque hillsides of vineyards and surrounding mountains. Owners Steve and Valerie Andrews are at Oak Mountain almost every weekend pouring wine for their visitors.

In addition to a beautiful outdoor pavilion, large tasting room and rolling vineyards, the Andrews are currently building an underground wine cave! Wine caves naturally provide both high humidity and cool temperatures, ideal for storing and aging. Construction of the 10,000 sq ft cave is set to be complete in December.

 

The Wines

Oak Mountain’s hillside vineyards are planted to the classic Bordeaux varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Petite Verdot, and Malbec. They have also slipped in some unique varietals, such as Counoise.

Oak Mountain’s best sellers include 2010 Estate Sangiovese Brunello, Raspberry Champagne, 2010 For Pete’s Sake Red and 2008 Petite Verdot.

For the full list of Oak Mountain wines, click here.

The Tasting Room

The tasting room and barrel room are both open 11am-5pm, daily.  The festive gift shop features locally grown and hand-crafted avocado oils and balsamic vinegars; many flavors are available for purchase online here.

Address:
36522 Via Verde
Temecula, CA. 92592
Phone: 951-699-9102

Wine Tasting Classes

Oak Mountain proudly offers a fun line-up of wine tasting classes, including:

  • Champagne 101 Class
  • Wine Blending Class
  • Wine Class for Dummies
  • Rhone Wine Class
  • Bordeaux Wine Class

Reservations required for all classes. Please contact Patty, Oak Mountain Winery Sommelier at 951-880-8840 or 951-699-9102 or email: events@oakmountainwinery.com.

Events

In addition to offering weddings and classes, Oak Mountain offers live music every weekend in the Vista Pavilion – check out the events calendar for all the details!

Upcoming Events

  • July 27th, 6-9p: Enjoy live music and wine by the glass or bottle
  • Doggie Date Night – Saturday, August 24th, 6-9p | Club Members: $35 | Non Members: $40 | Non ticketed guests $10 cover charge includes admittance and one glass of wine and live music plus dinner for your canine companion by Dog Park Café: Choice of dog park chicken pot pie or hot doggie in a blanket
    Human dinner by Rusticos: caesar salad, chicken picatta, macaroni & cheese, garlic bread | accompanied by one glass of wine
    A portion of the sales will be donated to Cause For Paws 501c3 non-profit
    Reservations required: please call, 951-699-9102
  • Woofs & Purrs in the Vines – October 13th, 12-4p | Help raise money for medical expenses to be used for the treatment of our furry companions. We are Cause For Paws, a 501C3 non-profit group dedicated to helping animals with diabetes. Admission $35 donation | receive a logo glass with one glass of wine, catered lunch and live music

 

Come join us for some fun!

 

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Wine Country Recipe: Oak Mountain Winery’s Marinated Fromage Appetizer

Saturday, April 28th, 2012

Marinated Fromage Appetizer

Ingredients

2 blocks (8oz each) white cheddar cheese

2 pkgs (8oz each) cream cheese, softened

¾ cup chopped roasted sweet red peppers

½ cup Oak Mountain Tuscan avocado oil

¼ cup Oak Mountain pear pomegranate vinegar

¼ cup Oak Mountain Dark Cherry balsamic vinegar

3 tbsp chopped green onions

3 tbsp minced fresh parsley

2 tbsp minced fresh basil

1 tbsp sugar

3 garlic cloves minced

½ tsp salt and ½ tsp pepper

Toasted sliced French Bread or assorted crackers

To Make

Slice each block of cheddar cheese into twenty ¼” slices. Cut each block of cream cheese into 18 slices: sandwich between cheddar slices, using a knife to spread evenly. Create  four 6” long blocks of cheese; place in a 13X9” dish

Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt & pepper: pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Pair with Oak Mountain 2009 Cabernet Sauvignon, available for purchase at the winery or online here.

For more recipes and food & wine events, please visit Oak Mountain Winery online or stop in anytime between 11am-5pm daily.

Winery Address:
36522 Via Verde
Temecula, CA. 92592
Phone: 951-699-9102
Fax: 951-699-9103

 

 

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