February is full of wine-drinking occasions, from marking the end of Dry January (you know, if you’re into that sort of thing), to Valentine’s Day, to the Super Bowl, and everything in between. Whether you are planning a romantic night in with your honey, a night of yelling at your TV screen and high-fiving your family over touchdowns, or just stocking up after a month of nothing but diet soda and sparkling water, we’ve got your guide for what to drink for all occasions this month.
BUBBLY
It doesn’t matter if you’re toasting your love or the winning team, sparkling wine is a great option for a celebration or for sipping with just about anything you’re eating, from game day food to fancy dishes to an entire box of Valentine’s Day chocolates (no judgement).
Everyone loves to pair chocolate with wine, but the two often go together like a Taurus and a Leo – in other words, not so well. We have, however, found an exception. Pop a bottle of this crimson-colored red sparkling wine, bursting with juicy, red berry fruit, and dip into that box of Valentine’s Day chocolate for the perfect, indulgent treat.
This crisp, clean, bone-dry bubbly is made in the méthode Champenoise, AKA how they do it in the most famous sparkling wine region of the world, Champagne. It’s light and complex, with tiny bubbles that will totally upstage any frosty game day lager.
WHITE WINE
We know sports spectating usually calls for frosty beers, but why not opt for a cold, crisp glass of white wine instead? These selections are refreshing and equally at home with a spicy plate of nachos as they are with that house-made Fettuccine Alfredo from your favorite Italian take-out spot.
Valentine’s Day Dinners are often decadent affairs – lobster tails dipped in butter, juicy roast chicken with creamy mashed potatoes, bacon-wrapped scallops (is your mouth watering yet?)… This lightly oaked Chardonnay is rich yet balanced, with bright green apple, lemon curd, and crème brulée, and will be the perfect accompaniment to your romantic dinner for two.
This fresh, juicy Vermentino, a grape that is equally at home in Temecula as it is in Sardinia, Liguria and Tuscany, will have you feeling like you’re watching the game from Italy. Notes of ripe, fleshy stone fruit, lime zest and white flowers give way to a clean, oyster shell finish. The very definition of “quaffable.”
ROSÉ
Real sports fans drink pink. And, nothing says romance like a glass of ballet-slipper-hued nectar. If you are someone who loves the cool, crispness of a great glass of white wine, but are also looking for something with a bit more oomph, rosé is the perfect option.
“Pas Doux” translates to “not sweet,” a descriptor that lets the drinker know this wine, made from Sangiovese, was intentionally made in a classic, dry, Provençal style. This juicy rosé is bursting with strawberries and rose petals – in other words, all the ingredients of a romantic encounter.
This is a wine we refer to as “crushable,” meaning that you could drink it for breakfast, lunch, and dinner. So, if you’ve got a long day of watching sports ahead of you, snag a bottle of this baby pink, dry rosé, with notes of white peach, guava, lime zest, and melon. It will pair nicely with that killer seven-layer dip you make.
RED
Given the cold, wet weather over the past few weeks, we’ve found ourselves wondering if we really do live in Southern California! Fortunately, we’ve found solace in the plush, full-bodied red wines that our Temecula Valley wineries are known for to keep us warm. Snuggle up with your significant other or curl up on the couch to watch the Big Game with one of these hearty selections.
You can close your eyes and pretend you’re having date night in Bordeaux… or better yet, among the gorgeous rolling hills of Temecula Valley. Baily Winery is known for their traditional, Old World take on winemaking – in particular Bordeaux-style blends – and this Cabernet Franc is no exception. Ripe berry and plum mingle with exotic spice and black pepper and a touch of forest floor. This is a wine to linger over now with your partner, or put away for several years until your next big anniversary.
We love this bright, fresh Barbera, produced from vine cuttings that trace their heritage all the way back to Italy’s Piedmont region, from which the Barbera grape hails. It’s juicy and packed with tart cherry and berry fruit, and just a touch of spice, making it a heavenly match for a big pot of spicy game day chili.
Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. Pair with your favorite Temecula Valley Zinfandel.
Makes one 9-inch tart to serve 6 to 8
Ingredients
Tart dough
1 cup (125 g) unbleached all-purpose flour
1 teaspoon sugar
½ teaspoon sea salt
½ cup (115 g) unsalted butter, at room temperature, in 16 pieces
1-1/2 pounds (680 g) heirloom tomatoes, cored and sliced ¼ inch (6 mm) thick, ends discarded
1-1/2 teaspoons sea salt
1 dozen kalamata or black olives, pitted and halved
1 tablespoon extra virgin olive oil
3/4 teaspoon dried oregano, crumbled fine
2 tablespoons (28 g) goat cheese, at room temperature
2 tablespoon plain yogurt, or as needed
1 small clove garlic, very finely minced
Basil leaves for garnish
Directions
In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse until the mixture resembles fine crumbs. Sprinkle 1 tablespoon water over the mixture and pulse until it begins to come together into a dough.
Turn the dough out onto a large sheet of plastic wrap and, using the plastic wrap as a barrier to avoid touching the dough, shape the dough into a ball. Wrap in the plastic, then flatten into a thick round disk. Let rest at room temperature for 30 minutes.
Unwrap the dough and place it in the center of a 9-inch (23-cm) tart pan with a removeable bottom. (Do not use a black metal tart pan or the dough will likely overbrown.) Again, using the plastic wrap as a barrier to avoid touching the dough, press the dough with your hand to flatten it until it covers the bottom and sides of the tart tin. You should have just enough dough to make a thin crust with no trim. Take care to make the dough evenly thick or it may burn in spots. Prick the tart shell with a fork in several places. Lightly cover with plastic wrap and freeze for at least 30 minutes or up to 1 day.
Preheat the oven to 375°F (190°C). Place a sheet of aluminum foil in the tart shell to cover the bottom and top with pie weights or dried beans in an even layer. Bake for 15 minutes, then remove the pie weights and the foil. Return the tart pan to the oven and continue baking until the crust is lightly browned all over, about 15 minutes longer. Set on a rack; leave the oven on.
While the tart crust bakes, place the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape.
Arrange the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices but reserve any extra for a salad. Tuck the olive halves into any crevices. Brush the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot.
In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste.
Remove the tart from the tin and place on a serving platter. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.
Suggested Pairings:
Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.
Hart Winery ~ Huis Vineyard Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah.
Leoness Cellars ~ 2017 Cellar Series Zinfandel – This wine offers rich aromas and flavors of blackberry and blueberry with hints of vanilla and lavender framed by soft tannins and a long, silky finish.
Last month we did a feature on the rockstar tasting room staff of Temecula Valley Southern California Wine Country. It was such a hit that we decided this month to focus on another group of movers and shakers of Temecula Valley – the “Unsung Heroes” who are behind the scenes ensuring that the region runs smoothly on all fronts. These Wine Country warriors are the ones our visitors don’t often get to meet; the ones who make the actual functioning of our wineries possible. While sometimes it’s the winemakers and winery owners who get all the glory, Wine Country wouldn’t exist without the folks who work tirelessly every day to keep the lights on and create memorable experiences for our visitors.
Let’s meet a few:
Brenda Ruocco
Brenda Ruocco, Director, Wholesale Operations for South Cost Winery
Born and raised in Brooklyn, NY, Brenda has been in Temecula for the last 20 years with her husband and her “Animal family of dogs and horses.” Anyone who has purchased a bottle of South Coast wine from a local wine shop or grocery store has Brenda to thank for it being on the shelf.
TVWA: What does a typical day look like on the job?
BR: A typical day in wholesale includes meeting with domestic and export wholesale buyers; conducting wine tastings; making sales calls to box and liquor stores and restaurants; checking inventory; writing orders; working closely with the winemaking team; managing our warehouse and supervising our wholesale team of eight.
TVWA: Do you drink wine? If yes – any favorites?
BR: Yes, I love wine! Of course I’m partial to ours. Currently, I’m enjoying our 2019 South Coast Pinot Grigio, 2015 Wild Horse Peak Merlot and Vineyard Rose Sparkling.
TVWA: You have been in the Valley for a long time. Can you share any memorable Wine Country moments? Can you share your best, funniest or most memorable Wine Country moments?
BR: The best Wine Country moment was receiving South Coast’s California State Winery of the Year award with our winemaking team – ALL four times! My most memorable moment was opening South Coast Winery and being part of the original team. It was so exciting to watch the construction team build our winery. Also memorable was helping to create the “Rock The Pink” brand to support Cancer Awareness.
TVWA: Wow. You could probably write a book about Temecula Valley Wine Country! Speaking of books, do you have any hobbies outside of the winery?
BR: I love to travel, marathon running, cooking/wine pairing, reading and gardening.
TVWA: What makes Temecula Valley so special to you?
BR: I recall being mesmerized by the valley on my first visit in 1990. I was on a business trip from Washington, DC, and had an extra day after a meeting in Carlsbad. The hotel I was staying at recommended a trip to Temecula Wine Country. I drove through early in the morning and saw a handful of wineries and hot air balloons overhead and knew I wanted to live here. Five years later after meeting my husband, we rearranged our lives to move to Temecula. We are both Italian and see so many comparisons to Italy. I’m so proud to represent this region and the opportunity to educate people about our terroir and beautiful valley.
Patricia O’Brien, Vice President of Sales & Operations for Danza del Sol Winery and Masia de la Vinya Winery
Patricia O’Brien
This Southern California native has been in Temecula Valley for 17 years. She is married to her best friend, Patrick, and together they have raised three kids: Mikayla age 25, Sean Patrick age 17 and Peyton age 9. “I love my job,” she says. “But I have to say being a parent happens to be the best gig ever!”
TVWA: What does a typical day look like on the job?
PO: My workday usually starts at 7:30 am with a review of sales reports from the previous day, answering emails and tackling my infamous to-do list. You see, I’m a firm believer in setting a daily tasks list. I never put more than 6 things on my to-do list, so I don’t set myself up for failure. My days usually consist of analyzing traffic, sales, and wine club attrition and sign up reports, evaluating wine projections, label approvals, reviewing and overseeing monthly social media and marketing plan, as well as meetings with the Controller, Winemaker, tasting room and wine club managers.
TVWA: Whew! We are exhausted just thinking about your day! You must like to kick-back at the end of the day. Do you drink wine? If yes – any favorites?
PO: Do I drink wine?! I’m passionate about wine. I love the process of growing grapes, harvesting grapes, and the art of turning those grapes into wine. I love wine so much, I enrolled in the WSET Level II class in Spring 2019 and passed the exam. My favorite varietal is Old Vine Zinfandel but lately I’ve been enjoying Pinot Noir and dry rosé.
TVWA: Do you have a best, funniest or most memorable Wine Country Moment?
PO: I’ve been working in Temecula Valley Wine Country for 13 years. I have so many best, funny and memorable moments. One of the best and funniest moments, is my initial interview with founder of Danza del Sol Winery, Bob Olson, almost 11 years ago. I answered an ad for a job, and we met for breakfast at South Coast. It was the most casual interview I’ve ever had in my life. I basically ate breakfast with a complete stranger. When the interview ended, I called my husband and said, “That was the most chill interview I’ve ever had!” and by the time I made it home, Bob called to offer me the job. And the rest, as they say, is history!
TVWA: If only all job interviews went like that! Got any hobbies outside of the winery?
PO: I’m an uber proud soccer Mom, (Go Legends FC Temecula Valley) who is obsessed with the art of charcuterie, a ferocious reader, and I love spending time with my family and friends.
TVWA: What makes Temecula Valley so special to you?
PO: What makes Temecula Valley so special to me is that although Temecula Valley is a vacation destination, with farm-to-table restaurants, craft breweries, hotels, golf courses, and over 40 wineries, which I am proud to be a part of, it has also been a great place to raise our children and given us the opportunity to make friendships that will last forever.
Jana Prais, Sales Director, Maurice Car’rie Winery
Originally from La Mirada, California, Jana has been in Temecula for 32 years! It’s amazing that she has any time for work in Wine Country, given she also has four grown children, another starting her senior year at Temecula Valley High School, two dogs, one cat, seven chickens and seven grandkids!
TVWA: What does a typical day look like on the job?
JP: No two days are the same for me and I love that part of the job. I usually start the day calling on stores and hand selling wine. I’ve been blessed to meet many wonderful people working in outside sales.
TVWA: We’re guessing you like to enjoy the occasional glass of wine, juggling a family of that size! Any favorites?
JP: Maurice Car’rie Sauvignon Blanc is my go-to wine. Although, our new Ultimate red wines are very impressive – the 2018 Tempranillo might be my favorite so far.
TVWA: You must have collected some memories during your 37 years in Temecula Valley. Do any stand out to you?
JP: Some of my fondest memories took place in the summertime at Cilurzo Winery. Audrey would invite all 12 wineries to a pool party at her and Vince’s home. Everyone brought a dish and wine. She made the best cookies that paired perfectly with Cilurzo Petite Sirah. I think that kind of hospitality and those friendships are still happening today in Wine Country.
TVWA: Got any hobbies outside of the winery?
JP: I love meeting up with my wine country friends and enjoying a glass of wine!
TVWA: Hopefully you count us among those friends! What makes Temecula Valley so special to you?
JP: I’ve seen Temecula grow beyond what I could have imagined, but we still have that hometown feel and a great community. I’m proud to be part of Temecula and wine country.
Dollie Pavlinch, Wine Society Volunteer Coordinator for Temecula Valley Winegrowers Association
Dollie Pavlinch
With the number events and fundraising efforts the TVWA is responsible for each year, it’s no wonder Dollie is a hero of Wine Country. Pouring wines & staffing events is hard work! Originally from Pittsburg, Pennsylvania by way of Arcadia, California, Dollie has spent the last 20 years in Temecula with her husband, Don, and their “furry dog baby, Miss Molly.”
TVWA: What would you say is your earliest or fondest memory of Wine Country?
DP: You know, our first memory of Wine Country was stopping by Wilson Creek. At the time, it was a tiny bar with Rosie and Jerry and us, talking about moving here from the same area. Times have certainly changed.
TVWA: Those were the days! Got any hobbies outside of work?
DP: Since retirement from ATT, I enjoy every day… and, yes, I enjoy drinking Temecula wines! I love to sit on our patio with a glass of wine, overlooking the wineries. It is an enjoyment Don and I look forward to
TVWA: We love to do that too! Do you have any favorite wines?
DP: Oh dear… I love them all! Especially the bubbly…
TVWA: What Makes Temecula Valley so special to you?
DP: I love the people in Temecula. I especially love the Wine Country atmosphere. I also enjoy our wines. We have exceptional winemakers, each of whom take pride in their product!
Ted Dorr, UPS Driver
Tedd Dorr & Mattie
Everyone who is anyone out in Wine Country has likely had the good fortune of having Ted show up at their door with package deliveries or for pick-up. He has been on his current UPS route in Wine Country for over 25 years, making him a true fixture of the region. He has been married to his wife Debi for 31 years – the same amount of time he has been a UPS driver – and has two kids, Travis and Lauren, age 29 and 26, as well as a blonde lab named Bailey.
TVWA: What does a typical day look like on the job?
TD: A typical day usually starts at 7 AM. I bring a trailer out with me to use for pick-ups in the afternoon, depending on who’s heavy on pick-ups. I try to accommodate to the wineries’ needs. If they need an early delivery or a later pick-up, I work around them.
TVWA: Do you drink wine? If yes – any favorites?
TD: I enjoy drinking wine. It’s funny. Years ago, when I first started the route, I wasn’t much of a wine drinker. But I learned to appreciate it through the years. Love the reds, but I’ll drink the whites also.
TVWA: You’ve probably seen it all out in Wine Country! Got any memories to share?
TD: I have seen the Valley grow from just a handful of wineries, to present time and it’s amazing to see how it’s grown. The people in wine country are amazing. They have become like family. I really enjoy going to work and seeing everyone.
TVWA: What do you like to do when you’re not traveling all over Wine Country for UPS?
TD: My hobbies are hanging out with my wife and family. I enjoy the beach. It’s my place to just get away and ride some waves.
TVWA: What Makes Temecula Valley so special to you?
TD: I’ve been truly blessed to be a part of Wine Country all these years. The people are amazing. To be able share the growth in the valley and their friendships has been so rewarding.
Juan Vazquez Gutierrez, Cellar Foreman, South Coast Winery
Juan Vazquez Gutierrez
Juan came to Temecula Valley all the way from Culiacá, in Sinaloa, Mexico a whopping 34 years ago! He is part of the dream team that has led South Coast Winery to receive the California State Winery of the Year title an unprecedented four times.
TVWA: What does a typical day look like on the job?
JVG: It ranges from what the day brings. As of right now we have been busy with our bottling season and it is my job to ensure that everything runs smoothly from the tank to the bottle!
TVWA: Tell us about life outside the winery. Got family? Kids? Pets?
JVG: I have a 25 year-old son, and a 23-year old daughter. I have been married to my wife Blanca for 26 years this past April!
TVWA: Wow. You must drink a lot of wine then (we hear it is the key to a happy marriage!). Any favorites?
JVG: Yes I drink wine! I enjoy a Cabernet Sauvignon, a Syrah, or some type of dessert wine, which is my wife’s favorite.
TVWA: We’re guessing you’ve collected your share of memories over the past 34 years in Temecula Valley. Can you share any?
JVG: There was a time when I was unloading a Cherokee truck while working at Callaway. There was a truck driver who began to pull away from the location, but the pump was still connected to the truck! It’s funny now in hindsight, but at the time it was really scary. So now every time I see a Cherokee truck, I always remember that day!
TVWA: What do you enjoy doing when you’re not working (or dodging trucks still connected to pumps)?
JVG: I love to go fishing with my family, which can be here locally at Lake Skinner, or at times going to fish off the Oceanside pier. I also love to play basketball with my son. Go Lakers!
TVWA: What Makes Temecula Valley so special to you?
JVW: Temecula Valley was the first place I came to after having left my hometown in Mexico. So, to me Temecula was my first home in America and I am grateful to have learned new things here. And, I’m proud to be a part of the South Coast wine-making team!
Huge thanks to all of the extraordinary people who work tirelessly every day to keep our region alive and well, especially those who contributed to this piece. Temecula Valley has been able to grow into the ultimate quality wine and hospitality destination because of you.
Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. Pair with your favorite Temecula Valley Grenache Rosé or Sauvignon Blanc.
Make the salad: Preheat the broiler. Put the poblano or Anaheim chilies on a foil-lined baking sheet and broil until blackened on all sides. Let cool, then peel, remove stems and seeds, and dice. Turn the oven to 425°F (220°C).
Bring a large pot of water to a boil over high heat. Prepare a bowl of ice water. Add the corn to the boiling water and boil 30 seconds, then remove the ears with tongs and plunge them into the ice water to stop the cooking. Drain when cool and pat dry. With a chef’s knife, cut away the kernels. You should have about 2-1/2 cups (350 g).
In a large bowl, combine the diced poblano or Anaheim chilies, corn, cilantro, red onion, olive oil, and juice of 3 limes. Add the avocado and queso fresco and toss gently.
Season well with salt and add more lime juice if desired. If the salad is not spicy enough for you, stir in some or all of the minced serrano chili.
Put 2 tablespoons olive oil in a cast-iron skillet and put the skillet in the preheated oven for 10 minutes. Season the salmon with salt. Place the fillets in the skillet, skin side down, and bake until they just flake when probed with a paring knife, about 10 minutes.
Serve salmon immediately with the salad on the side.
Suggested Pairings:
Churon Inn Winery ~ 2019 Sauvignon Blanc – Well balanced with citrus flavors
Hart Winery ~ 2019 Grenache Rosé – With notes of cherry, watermelon and cranberry.
Leoness Cellars ~ 2019 CS Sauvignon Blanc – Rich citrus and stone fruit aromas are complemented by subtle hints of lemongrass and a crisp, lingering finish.
South Coast Winery Resort & Spa ~ 2017 Grenache Noir Rosé – Light in body, crisp in acidity and very dry, this rosé is the perfect wine for any cuisine and any festivity.
There’s something about Summertime sipping that just feels right. Maybe it’s the sensation of a breeze cooling our neck as the sun warms our face while enjoying a crisp glass of Pinot Grigio on our patio; maybe it’s the sun staying out just that little bit longer; or maybe it’s the amazing food that comes out during the warmer months – the smell of the grill, the sweet juices of peaches and watermelons running down our chins, fresh seafood, burgers, corn on the cob… Whatever it is, there’s just nothing like a great mid-summer glass of wine. But what to sip?
Here are some of our favorite go-to wines for the Summer months:
Sparkling
Not only does bubbly pair perfectly with just about any type of cuisine, it is a wonderful treat no matter the occasion. From milestone celebrations to simply feeling good on a Tuesday, it’s the ultimate refresher after a long day (or at the beginning of one – hello, brunch!).
Pair with: Literally anything. But bubbles and salty, fatty, fried, or crispy food is a match made in heaven. Think potato chips, calamari, tempura shrimp, truffled popcorn, cured meats and cheeses… we could go on… and on…
We all love a rich, buttery Chardonnay, but hot weather calls for something a bit more quaffable. Instead of those weightier whites like Viognier and Chardonnay, opt for something light and bright. Classic Italian and Spanish grapes like Arneis, Vermentino, Pinot Grigio, Albariño, and Verdelho are juicy and fresh, and act like a refreshing squeeze of lemon on your favorite Summer dishes.
Pair with: Seafood dishes prepared in a variety of styles, summer salads, and creamy pasta dishes.
There’s a reason “rosé all day” isn’t just a social media hashtag, it’s also a way of life: You can literally drink the stuff all day, every day. Rosé is a fantastic Summer sipper because it comes in so many different styles and hues, making it the whole package when it comes to food-friendly wine pairings. From pale pink and dripping with notes of watermelon and lime, to fuller-bodied and bursting with berry fruit, there’s a style to suit every palate, culinary creation, and occasion. And, it’s also pretty darn good on its own – unless you count your feet in the pool, a lazy swing in a hammock, or a sunset barbecue as part of your pairing.
Still craving that inky red wine, even in 100-degree weather? While Temecula Valley can be known for rich, full-bodied, luxurious wines, the region also produces quite a few lighter-bodied, fruity red wines, which are absolutely stunning on a warm summer day. Serve them with a slight chill to bring out the bright berry fruit. We promise you’ll thank us for the suggestion.
Pair with: Simple grilled meats and kabobs, tomato-based pastas, pizza
Rosé wine and the perfect pairing of cheese and fruit
Rosé all day. Yes way rosé. Stop
and smell the rosé. You’ve probably heard them all, or seen them while
scrolling through your Instagram feed, usually accompanied by gorgeous pics of
glasses brimming with baby pink liquid being sipped by glamorous folks with
designer shades and trendy outfits. The bottom line is that rosé is on the rise
in a big, big way.
“’Rosé All Day’ is not just a
hashtag, it’s a cultural movement sparked by Instagram,” notes Alpana Singh,
Master Sommelier in Business Insider. And the numbers don’t lie. In 2017 rosé
sales were up 53% in the U.S., according to Nielsen,
while wine sales overall increased by just 4%.
The pink stuff is here to stay,
which is a good thing. Rosé is incredibly versatile, coming in a full spectrum
of hues from barely-kissed blush to deep raspberry and everything in between, as
well varying levels of dryness and a diverse range of flavor profiles from
crisp and clean to luscious and mixed-berry-driven. It’s remarkably food
friendly, a happy in-the-middle option with the ability to pair well with
things that go with whites and reds. It’s also fun. While there seems to
be a distinct rosé season – late Spring to early fall – the increased demand for
drinking pink has opened up rosé for year-round drinking, with many retailers
offering full sections dedicated to dozens of different selections.
We in Southern California feel
right at home sipping rosé any day from January to December. It’s a drink that
marries well with sunny days and a laid back SoCal spirit. Happily, Temecula
Valley Southern California Wine Country produces some truly outstanding bottles
and has been doing so for quite some time. In fact, in 2001, in an article
about the importance of supporting local wineries, the Wall Street Journal described
Temecula Valley’s Hart Winery, saying they “Make one of America’s best rosé.”
When we asked Jim Hart what makes
Temecula Valley rosé so special, he explained that, “It’s because it’s not
produced as an afterthought. It’s produced to be a rosé. That’s why it’s so
good. It doesn’t actually make sense to make rosé in Temecula because our fruit
is too expensive to not go toward making reds. So when we take that high
quality fruit and intentionally make a rosé with it, the result is
amazing.” Jim says they pick their fruit early and then treat and ferment the
wine like a white, which results in deeply expressive, high quality wines.
Here are a few of our favorite
Temecula Valley picks for this rosé season and beyond.
Sangiovese is one of Italy’s flagship wine grapes and shines just as brightly in Temecula Valley. It is also a delight when used to produce rosé. To make this award-winning wine, Hart used a cold pre-soak followed by pressing, and a low-temperature white wine fermentation. The result is a lightly pink, near-dry, delicately scented and flavored rosé, bursting with strawberry and watermelon notes on an elegant, floral backdrop. Excellent with a wide range of foods, and a great summer sipper.
Multi-award-winning and the only
American rosé to earn a Double Gold at this year’s 50 Best rosé tasting, this
wine is made from a blend of two different Iberian Peninsula clonal selections of
Tempranillo (one Spanish and one Portuguese). Some of the fruit was machine
harvested and quickly drained and pressed, while a portion was hand-picked and
whole cluster pressed. The two lots were then blended prior to fermentation. The
result is a wine with beautiful extraction and color, youthful acidity and
great structure, offering ripe strawberry, sweet blackberry and watermelon
notes. It is a wine with focus, finesse and elegance, showing wonderful
varietal characters while remaining fresh and enjoyable.
This is one of those amazingly
quaffable wines that you could drink for breakfast, lunch and dinner. Ballet
slipper pink and perfectly dry, this summer sipper is made from 100% Syrah. It
boasts delicate notes of Ranier cherries, fleshy white peach and rose petals
that give way to rich flavors of guava and melon. A delightful aperitif wine,
meant for sipping by the pool or as you stroll Temecula Valley vineyards.
This intensely hued rosé,
packaged in a stand-out, uniquely shaped bottle, is impossible to miss. Made
from Temecula Valley newcomer, Akash Winery, this is a complex rosé that
demands attention. A massive onslaught of aromas burst from the glass,
displaying crushed raspberry, cranberry and strawberry notes, followed by
watermelon Jolly Rancher and kaffir lime leaves. But don’t let the sweet, ripe
bouquet fool you. On the palate, this rosé is completely dry, with a plush,
almost grippy mouthfeel and an endless finish, making it a truly versatile food
wine, capable of standing up to heartier fare and meat-based dishes.
“Pas Doux” translates to “not sweet,” a descriptor
that lets the drinker know this wine, made from old vine Sangiovese, was
intentionally made in a classic, dry, Provençal style. The grapes were harvested
at sunrise rather than in the dawn twilight in order to select the lightest
clusters. The light juice was then full-cluster pressed directly to tank,
and briefly cold-stored in stainless steel to retain and develop the structure
and brightness. The Rhône yeast used for fermentation achieved warmer
temperatures than expected, resulting in a rich, round palate and
ultra-tropical ripeness. In the bottle, this juicy rosé is a dynamic, rich, dry and
complex yet focused wine. The crisp acidity makes it a match for light
fare, poultry, seafood and salad, but it can also stand up to hard, robust
cheese and dried fruits.
We can’t get enough of the soft
peach color of this elegant rosé, made from 100% Barbera, a grape that truly
lends itself to rosé -making thanks to its ability to retain bright acidity. At
only 11.5% alcohol it’s a great poolside or picnic sipper, but equally at home
paired with an elegantly prepared dinner. Notes of ripe pink grapefruit, wet
river stones, key lime and rose petal give way to mouthwatering peach and
nectarine and a dry, lingering finish.
It’s
tough to talk about Temecula Valley rosé without mentioning bubbly. This wine, a blend of 52%
Zinfandel 38% Tempranillo and 10% Merlot, captures the seductive fruit aromas
and flavors from the three red varietals used in its creation. The estate grown
grapes were specifically selected for their inherent red berry fruit character
and their ability to work together in a blend. Each lot of fruit was whole
cluster pressed and fermented separately prior to blending and secondary
fermentation. Strawberry, raspberry and cherry rise out of the glass with each
tiny bubble, making this wine a real “Jolly Rancher” treat. Finished as a Brut
style, this wine has a very clean, bright acidity which makes it balanced,
refreshing and inherently drinkable.
Find all of these selections online or get them straight
from the winery. With plenty to do, from wine tastings to concerts, festivals,
hot air ballooning and more, you are sure to find enough to fill several days
in Southern California Wine Country this Summer. Find out more about what’s
going on all season long in the region Wine Enthusiast Magazine named one of
the world’s Top Ten Wine Travel Destinations HERE.
Blended wines are some of our favorites because they are the most complex and interesting types of wine. Here are the 5 facts you need to know about blends:
1. Difference between varietals and blends: A standard varietal like Malbec, Chardonnay etc., is made from the same type of grape. Sometimes winemakers will use grapes from different plots of a vineyard or different regions for a varietal, but they are all the same type of grapes. In the U.S. a varietal needs to be 75 percent of one type of grape, while in Europe it’s generally 80 percent and in Argentina it’s 85 percent. It’s possible for wineries to add other grapes to a varietal to enhance the elements and still call it a single varietal wine.
Blends are what their name suggests. They typically consist of at least 40-50 percent of one type of grape and a smaller mix of two or more other grapes.
2. Blending makes wines more complex: Blending is used to maximize the expression of a wine. It can enhance aromas, color, texture, body and finish, making it a more well-rounded and complex wine. If a wine doesn’t have a strong scent, for example, a winemaker can add five percent of a more potent smelling grape and can experiment with different types of varietals coming from other vineyards. They could have been aged in oak barrels, fermented in various kinds of vessels or just harvested in different phases of ripeness.
In Argentina, the heart of most blends is Malbec. Merlot can be used to give the wine a better aroma and make it seem fresher or smoother. Cabernet Franc or Sauvignon are often added for structure or tannin concentration to make a more powerful wine. Creating the perfect blend also depends on the characteristics of the year and the expression of each grape. The possibility for combinations that result in a quality blend are endless.
3. Some single varietals are made for blending: Winemakers will often make a barrel of Malbec, Cabernet Sauvignon, Merlot or other wines solely for the purpose of blending. As the grapes are being harvested, a winemaker determines what they think will be the best formula for a blend. Make sure to vet all contractors before beginning any serious Service Restoration Minneapolis Minnesota. Including checking online reviews and calling for quotations. Allotting specific barrels for blending allows them to experiment in finding the best types of mixtures. The idea is to highlight each grape’s strength and complement the other grapes being used in the blend.
4. The timeline for mixing wines varies: Winemakers mix blends in a steel tank. Lower cost blends are rarely aged in oak and higher cost blends are generally aged in oak. Some winemakers put blended wines into an oak barrel half way through the aging process, while others put the wines together one to two weeks before bottling. Some try letting the wines ferment together from start to finish. Again, the goal is to develop the best of everything in the wines and each winery determines what approach works best for them.
5. Some grapes aren’t used for blending: White wines tend to be pure varietals. However, there are some exceptions, particularly in certain regions in Europe where two or more white grapes are used. Pinot Noir is a type of grape that is rarely blended. That is why when you are having a Burgundy it will likely be a 100 percent Pinot Noir.
Here are some great Temecula Valley blends you won’t want to miss!
April is California Wines: Down to Earth Month and an ideal time to check out earth-friendly California wines made with sustainable winegrowing and winemaking practices.
Wineries around the state are celebrating Down to Earth Month throughout April with hands-on workshops, eco-tours, green-themed events, special offers and tastings of eco-friendly wines. Explore Temecula Valley Down to Earth Month events below and plan a visit just as our valley’s vineyards are coming alive with spring. Can’t make the trip? Open a bottle of your favorite Temecula wine and toast our commitment to green from grapes to glass.
Down to Earth Events:
Ponte Winery Vineyard Estate Tour
April 1-30, 2017
Time: Varies
Cost: $32-$85
Ponte Winery, Temecula, Riverside County
951/694-8855, info@pontewinery.com
Tour a sustainable, working winery by electric bus.
South Coast Winery Behind the Scenes Tour
April 1-30, 2017
Time: 1 pm and 3 pm
South Coast Winery Resort & Spa, Temecula, Riverside County
Cost: $45
951/587-9463
Our Behind the Scenes tour takes guests on a 60-minute walking tour from our Certified
California Sustainable vineyards to crush pad. Enjoy a 30-minute food and wine pairing.
South Coast Winery Blessing of the Vines
April 8, 2018
Time: 5-8 pm
South Coast Winery Resort & Spa, Temecula, Riverside County
Cost: Contact the winery, 951/587-9463
This fun event includes great wines, a buffet of farm-to-table locally-sourced food,
unlimited games with vine-based prizes and tours through the sustainable vineyards.
These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. Pair with your favorite Temecula Valley sparkling wine.
Makes about 12 cakes; serves 4 as a meal or 6 as an appetizer
Ingredients:
Crab Cakes:
1/2 pound cooked baby shrimp
1/4 cup panko (Japanese breadcrumbs) plus 2 cups for dredging
1 pound lump crabmeat, picked over to remove cartilage
1 small red jalapeño pepper, stemmed and seeded, finely chopped
1/4 cup finely chopped yellow onion
2 tablespoons mayonnaise
2 tablespoons finely chopped chives
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Aioli:
1/2 cup mayonnaise
1/2 cup Greek-style whole milk yogurt
1 small garlic clove, minced
1 1/2 tablespoons fresh blood orange juice
2 teaspoons minced chives
1 teaspoon finely grated blood orange zest
Pinch of freshly ground black pepper
4 tablespoons vegetable oil for pan-frying
Salad:
1 large blood orange
1 medium fennel bulb, halved, very thinly sliced crosswise
1 bunch watercress, tough stems discarded
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped chives
1 lemon, cut into 4 wedges
Directions:
In a food processor, pulse the shrimp to a coarse paste. Transfer the shrimp to a large bowl, add the 1/4 cup panko and the remaining crab cake ingredients. Gently mix to combine.
Pour 2 cups panko into a shallow bowl. With wet hands, gently form the crab into 2-inch patties, about 3/4-inch thick. Carefully turn the patties in the panko to lightly coat, place on a plate and refrigerate for 1 hour.
In a small bowl, whisk the aioli ingredients.
Heat 2 tablespoons oil in a large skillet over medium heat. Add about half of the crab cakes, without overcrowding the pan, and pan fry until golden brown on both sides, 8 to 10 minutes, turning as needed. Transfer to a plate and repeat with the remaining crab cakes. Keep warm while you assemble the salad.
Cut a slice off the tops and bottoms of the orange. Use a sharp knife to cut away the peel and white pith. Working over a bowl to catch the juices, slice out the orange segments from their membranes. Place the segments in a large bowl and squeeze as much juice as possible from the membranes into the bowl with the juices (there should be about 2 tablespoons).
Add the fennel and watercress to the oranges. Drizzle the juices and the olive oil over the salad, lightly season with salt and pepper, and gently toss. Mound the salad on 4 serving plates and garnish with the chopped chives. Arrange 3 crab cakes next to each salad and serve with lemon wedges and the aioli for dipping.
Mom’s stuffing, Aunt Nancy’s cranberry sauce and your sister’s sweet potatoes. Menu: done! But what about the wine? Choosing a bottle (or two!) of wine to bring to the holiday table can be tricky. Appealing to not only your menu, but to a cross-section of practiced palates and novice wine drinkers may seem challenging. But don’t stress out over one of the simplest tasks of the holiday season. Make it simple. Any wine you enjoy is a good wine!
One certainly doesn’t need to look to others to rate, score or direct you to make a particular wine choice. Bring a wine you’re familiar with to the table. Chances are it’ll be just fine – and maybe even sublime!
First and foremost, don’t worry about pairing with the herbaceous, the tart or the sweet accompaniments to your turkey, ham or prime rib. It’s much simpler to match the wine to the main protein dish. Here’s a few tried and true varietal selections for some classic holiday main dishes:
Wines to Serve with Ham
Ham just begs for a something lightly sweet. Look for wines with a touch of residual sugar like a Baily Vineyard & Winery Riesling or a Maurice Car’rie Winery Gewurztraminer. Both are lighter in style, a bit lower in alcohol and still offer plenty of food-friendly acidity and crowd-pleasing palate appeal. If you’re looking for an easy to pair red, go for a lighter style like Tempranillo. Great examples can be found at both Robert Renzoni Vineyard & Winery and at Danza del Sol Winery.
Wines to Serve with Turkey
Although an array of whites work perfectly well, Sauvignon Blanc is an all-time, hands-down favorite pick that holds up well to turkey – and all it’s side dishes. Temecula Valley provides the perfect playground for growing this varietal, so you’ll find many great examples of it here. Beautifully aromatic offerings from the musqué clone can be found at Hart Winery and at South Coast Winery Resort & Spa. Soft red varietals like Syrah also make suitable partners; you can find some fabulous ones at Falkner Winery and Leoness Cellars.
Wines to Serve with Prime Rib White wines will have a hard time keeping up with the likes of Prime Rib, but there are so many reds to choose from that make impressive cohorts, you’re sure to find one you’ll all enjoy. Choose an affable Cabernet Sauvignon from Callaway Vineyard & Winery, a food friendly Italian varietal like Montepulciano or Sangiovese from Cougar Vineyard & Winery or an amazing Super Tuscan blend, Due Rossi, from Palumbo Family Vineyards & Winery.
Blended wines are some of our favorites because they are the most complex and interesting types of wine. Here are the 5 facts you need to know about blends:
These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. Pair with your favorite Temecula Valley sparkling wine.
Mom’s stuffing, Aunt Nancy’s cranberry sauce and your sister’s sweet potatoes. Menu: done! But what about the wine? Choosing a bottle (or two!) of wine to bring to the holiday table can be tricky. Appealing to not only your menu, but to a cross-section of practiced palates and novice wine drinkers may seem challenging. But don’t stress out over one of the simplest tasks of the holiday season. Make it simple. Any wine you enjoy is a good wine!