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Broccoli Pesto with Penne Pasta

Ease into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with your favorite Temecula Valley Sauvignon Blanc.

Yield: 6 Servings


  • ¾ pound (350 g) broccoli crowns  
  • 16 to 18 large fresh basil leaves 
  • 1 small garlic clove, thinly sliced 
  • 6 tablespoons (90 ml) extra virgin olive oil 
  • 2 tablespoons (30 ml) heavy cream 
  • 2 tablespoons (20 g) pine nuts 
  • ¼ cup (20 g) freshly grated Parmigiano Reggiano or pecorino romano cheese, plus more for the table 
  • Sea salt and freshly ground black pepper 
  • 1 pound (450 g) dried penne rigate or rigatoni


  • Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Boil the broccoli crowns whole until the stems are just tender when pierced with a knife, 3 to 4 minutes, then transfer with tongs to the ice water to chill quickly. Drain well and pat dry. Reserve the boiling water for cooking the pasta.  
  • Set aside one-third of the broccoli and chop the remainder coarsely. Put the chopped broccoli in a food processor with the basil and garlic. Pulse until finely chopped. With the motor running, add the olive oil through the feed tube, processing until the mixture is nearly smooth. Add the cream and pine nuts and process again until nearly smooth.  
  • Transfer the pesto to a large serving bowl and stir in the grated cheese and salt and pepper to taste. 
  • Add the pasta to the boiling water and cook until al dente. While the pasta cooks, cut the remaining broccoli into bite-size florets. Just before the pasta is done, add the florets to the boiling water to heat through. Remove 1 cup of the boiling water and whisk just enough of it into the pesto to make a sauce that will coat the pasta nicely. You won’t need it all. 
  • Drain the pasta and broccoli and add it to the serving bowl. Toss well and serve immediately. Pass additional grated cheese at the table. 

Suggested Wines

Leoness Cellars~ 2023 CS Sauvignon Blanc This wine has aromas of citrus and pear complemented by subtle hints of lemongrass, melon and a crisp, lingering finish.

Europa Village ~ 2022 Sauvignon Blanc Reserve – This wine has aromas of grapefruit and vanilla

Chapin Family Vineyards ~ 2022 Sauvignon Blanc This wine has aromas of passion fruit with peach and melon.

Recipe and photo courtesy of the Wine Institute of California


Want a Career in the Wine Business?

Entering the world of wine can be as intoxicating as the beverage itself, especially in the dynamic region of Temecula Valley, the heart and soul of Southern California’s wine scene. Known for its diverse grape varieties and robust hospitality offerings, not to mention its warm and welcoming spirit, Temecula Valley offers the perfect setting for aspiring wine professionals.

The journey into wine isn’t just about understanding varieties and vintages; it’s about immersing oneself in a culture that values tradition, innovation, and the intimate connection between the land, the glass and, most importantly, the consumer. The path to becoming a wine professional or a winemaker is as varied as the wines themselves, demanding a blend of knowledge, passion, and sensory acumen.

To demystify the process and offer an insider’s perspective, we caught up with those who have built careers in the Temecula Valley wine industry. We asked them what it took to get where they are today, and what advice they can share with others trying to break into the exciting world of wine. From the sun-kissed slopes of Temecula’s vineyards to the bustling wine-tasting rooms, their perspectives paint a picture of a community deeply connected by their shared passion for wine.

Here’s what they had to say.


TVWA: What do you think is the best way to get started in the wine business?

KF: Apply for jobs at wineries! We are lucky to have so many great ones here in Temecula. My first wine job was in a tasting room after I turned 21, and it was a great opportunity for me to learn about wine and the industry.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

KF: Keep an open mind. Learn from every place and everyone that you work with. Don’t be afraid to speak up, get yourself into the conversation, step into the room. You may just have an idea or interesting perspective that could be helpful for the industry. 

TVWA: What is something you wish someone had told you about a career in wine?

KF: That I would actually be using math just as much as my high school algebra teachers said I would!


TVWA: What do you think is the best way to get started in the wine business?

OB:  The best way to get started is to get an internship with a winery; possibly unpaid a few days a week just to get some experience under your belt.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

OB: Say goodbye to Fall trips, vacays and/or weddings!

TVWA: What is something you wish someone had told you about a career in wine?

OB: You’re never going to know it all in winemaking.


TVWA: What do you think is the best way to get started in the wine business?

MV: There are so many different jobs in the wine industry so finding an entry level job in an area (wine business, agriculture, wine making) that you are interested in is a great way to get started. One thing that is great about working in the wine industry is that you often have a lot of exposure to other sides of the business, no matter where you are. The important thing would be to absorb as much information as you can and to not be afraid to take opportunities as they come up during your career. Even when I worked solely as a wine sales associate, if an opportunity came up where I could talk to someone in production, I always made the attempt to greet them and ask about the type of work they were doing. As my career progressed in the wine industry, I eventually decided to go to school for winemaking, and being exposed to so many different careers in the wine industry helped me make that decision. 

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

MV: A piece of advice that I would give to anyone starting a career in wine is that generally you will get what you give. This is a heavily passion-driven industry and I have always seen that those who gave it their all had the best opportunities in the future to either take on more responsibility or even be referred to a new position with glowing marks. There are plenty of days in production where I am tired and it feels like the work is piling on but taking the time to complete tasks properly, even if it means adding hours to your workday, has always yielded us the best results and even better tasting wine. 

TVWA: What is something you wish someone had told you about a career in wine?

MV: One piece of advice I wish I had received when I started in this field would be to make sure to put yourself out there more. So much of this industry is developing connections with others so attending community events and taking the time to visit other businesses is a great way to meet your fellow professionals. Investing in those relationships will not only help you grow within your own community but also may lead to new experiences in other areas as well.

TVWA: Got any helpful resources or educational materials for those trying to get into wine that you would like to share?

MV: There are quite few educational materials that I have used during my career some of my favorites would be: Oxford Companion to Wine by Jancis Robinson; Vino Italiano: The Regional Wines of Italy by Joseph Bastianich and David Lynch; and Handbook of Enology by Pascal Ribéreau-Gayon et al. Besides that I would say looking on for internship opportunities or even new career opportunities would also be a good place to start. 


TVWA: What do you think is the best way to get started in the wine business?

SC: The best way to get started at a winery would be to apply for weekend roles bar-backing, bussing, or, if you have knowledge and a great approach to sales, a serving role, and then work your way up.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

SC: There is not one person in the world that knows everything about wine, so do not be intimidated by the industry or some of the people within it.

TVWA: What is something you wish someone had told you about a career in wine?

SC: Dealing with the general public at a winery can be brutal, don’t take things too personally.  

TVWA: Got any helpful resources or educational materials for those trying to get into wine that you would like to share?

SC: Useful resources I’ve been lucky enough to have access to include WSET wine training, books like The Wine Bible, Wine Folly, Windows on the World, Wine for Normal People, The Oxford Companion to Wine, and people! Winemakers, Vineyard managers, wine enthusiasts, and wine journalists…


TVWA: What do you think is the best way to get started in the wine business?

MR: Be open to taking any role in the industry. Be prepared to volunteer some of your time until you gain experience. Show your passion for the industry at every opportunity and don’t be afraid to meet new people and try new things.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

MR: Don’t think you know exactly what you want to do in the industry (winemaker, tasting room server, tour guide, manager, etc). Try a few things – even some that might not appeal to you at first. You may be surprised at what you find when you actually do the job.

TVWA: What is something you wish someone had told you about a career in wine?

MR: Be comfortable with knowing nothing and asking questions at every turn. There is a lot more complexity to this industry than meets the eye.

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

MR: The Wine Bible, Oz and James Big Wine Adventure (tv show),,,


TVWA: What do you think is the best way to get started in the wine business?

JH: Just get your foot in the door and work really hard.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

JH: I have been in 8 different positions at the winery. By being in all those roles, it made me very knowledgeable in all areas of the winery. This prepared me for the General Manager position because I have experienced so many aspects of our winery. I was very reliable and eager to learn more about wine and the wine industry, and I was always quick to volunteer when different opportunities came up. It helped me grow in knowledge and built my reputation into being a valued, well-rounded employee.

TVWA: What is something you wish someone had told you about a career in wine?

JH: How fun it is! I love working in this industry and with the people that are in it. It’s an amazing community. 

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

JH: I read books, I talk with our winemaker and winemaking staff. I reach out to people that have been doing this longer than I have and get advice or ask questions that I may have. I have found that people are always happy to share what they have learned. This has proven to be a great resource.


TVWA: What do you think is the best way to get started in the wine business?

RB: Take it slow and make small batches from the best grapes you have access to. Make wine with as many people as you can that are more experienced than you and pick up what you like, drop what doesn’t work for you. Join a local winemaking group and, if you can’t find one, start one.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

RB: When you’re ready to open for business, never ever have a wine that is sub-par. This is advice given to me when we were about to open from John Menghini of Menghini Winery in Julian. He said that the customers will not come back for 10+ years, even if it was a fluke.  Only serve your best to your customers.

TVWA: What is something you wish someone had told you about a career in wine?

RB: It’s not all wine production and growing grapes. There is a lot of reporting and paperwork, especially if you want to stay as an owner/winemaker.

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

RB: Attend all of the local winemaking associations’ classes and also learning events at your local wineries. Seek out knowledgeable wine servers so that you can learn how their winery makes certain styles of wine. Learn by doing. Volunteer to help in the vineyards and production. I belonged to the Boeing Beer and Wine Organization while in Seattle, then the San Diego Amateur Winemakers Society before becoming a bonded winery. Both organizations had seasoned mentors and access to winemaking equipment for use or purchase.


Looking for That Perfect Gift? Look no Further!

It’s that time of the year again – a season of joy and happiness, filled with the anxiety of gifting your friends and loved ones the perfect gift! In addition to the absolute perfect gift – WINE – we’ve got a couple of other “out-of-the-box” ideas for you!

SIP Passport Program

The SIP Passport is a perfect gift for those seeking to explore a variety of wineries without breaking the bank. For only $75 per passport, one can enjoy a standard wine tasting at five wineries (from 20+ participating wineries), Monday through Friday, (excluding holidays and the week between Christmas and New Years). Each winery boasts an unique experience, from breathtaking views to award-winning wines. The best part? The passport has no expiration date, so they can be used whenever it’s convenient for the passport holder. Rather purchase the passport for yourself instead? That’s okay too! More information on the SIP Passport Program can be found HERE.

Annual Barrel Tasting Event

If your cherished friend or family member is seeking a grander adventure, the Annual Barrel Tasting is a must-attend event. They’ll enjoy unfinished barrel and tank wine samples, as well as finished and newly released wines at this once-a-year barrel tasting event. Wineries will perfectly pair delectable food samplings with their wine. There is something for everyone with over thirty wineries to choose from over the two-day event!

Purchase your Barrel Tasting Tickets HERE.

Gift-giving can be stressful, especially when you’re shopping for someone really special and are committed to finding the perfect present. We think that you can’t go wrong with either (or both) of these gift ideas. And if you REALLY want to show them how special they are, click HERE to shop for the perfect bottle of wine to include with their tickets.


Hearty Beef Ramen

Embark on a journey of rich and robust flavors with this hearty beef ramen recipe, where succulent top sirloin steak takes center stage. Combine the comfort of ramen with the indulgence of premium beef, creating a symphony of textures and tastes that will warm your soul. A Temecula Valley rosé can offer a unique and refreshing contrast to the rich and hearty flavors of this dish. While not a traditional pairing, the acidity in the rosé can help cut through the richness of the dish, while the red fruit flavors can add a touch of brightness to each bite.

Yield: 2 Servings


  • 3 1⁄2 cups (875ml) rich beef broth
  • 1-pound Top Sirloin Steak, cut into 1-inch strips
  • A pat of butter
  • 1⁄2 pound (250g) fresh ramen noodles
  • 2 cloves of garlic, minced
  • 1 tablespoon (6g) of freshly grated ginger
  • 2 teaspoons (10g) sesame oil
  • 4 fresh shiitake mushrooms (45 grams) stems removed, then sliced
  • Coarse salt
  • 1⁄2 cup (70g) fresh or frozen shelled edamame
  • ½ cup (70g) Menma bamboo shoots
  • 1⁄4 cup (65g) white miso
  • 1⁄4 cup (30g) minced green onion, white and pale green part only
  • Sesame seeds, for garnish


  • Heat a large pan on medium-high heat. Add the butter, garlic, and ginger and cook for about 30 seconds until aromatic, then add the steak strips. Sear both sides of the steak, removing from the pan just before desired doneness (the steak will continue to cook with residual heat).
  • Next, add the sesame oil and sauté the mushrooms until softened, about 1-2 minutes. Season with salt and set aside with the beef.
  • In the meantime, bring a large pot of unsalted water to a boil. Add the ramen noodles and cook until al dente (about 3 minutes on average, will depend on freshness of noodles).
  • Rinse noodles with cool water and toss in a bowl with 1 teaspoon of sesame oil. Fill two large soup bowls with warm water to preheat them.
  • Warm the beef broth in a saucepan until simmering. Add the edamame and simmer for 3 to 5 minutes, or until tender. Put the miso in a bowl and whisk in enough of the hot broth to create a smooth mixture. Stir the miso mixture back into the saucepan. Salt to taste.
  • Empty the water from the preheated bowls. Divide the ramen noodles evenly between the bowls and top with hot broth. Top the bowls with the beef, mushrooms, bamboo shoots and edamame. Garnish with green onions and optional sesame seeds.

Suggested Wines:

Danza del Sol Winery~ 2022 Tres Rosé– This wine has aromas of candied strawberry, rhubarb, and peach preserves.

Callaway Winery ~ 2022 Rosé Soleil – This wine opens with aromas with vibrant aromas of cherry, stone-fruit, and hints of cool, bright Mandarin orange, nectarine, strawberry and touches of wild thyme

Callaway Winery ~ NV Sparkling Bella Rosé – This wine opens with aromas with mango and yellow peach, and finishes clean and refreshing.

Recipe and photo courtesy of the Wine Institute of California


November Winery Events

Akash Winery 

Laughs by the Glass | Nov 10th | Doors open at 6:15pm, show at 7:30pm | Join our resident Pied Piper of Comedy, Frankie Marcos, for an unforgettable evening of comedy featuring top-notch performers| For tickets visit:  GA Seating here and Reserved Seating here. 

Diwali Celebration | Nov 12th | 9:00am – 1:00pm | Bliss out on the patio with us, in celebration of this Indian festival of lights |  For tickets visit: HERE | Includes a morning yoga class + a glass of wine, and your choice of either a henna tattoo or a mini-facial | Bhangra music will be spinning, so bring your best Bollywood moves! 

Black Friday Sales – Friday, November 24th | 11:00 am – 8:00pm | Enjoy case discounts on select wines, live music, and extended hours at Akash | Stock up for the holidays, and tick those wine lovers off your gift list!  

Altisima Winery 

Altisima Anniversary Gala | Nov 3rd | 6:30pm – 10:00pm | Dress in your best Hollywood glam for a luxurious evening filled with sumptuous food & wine pairings, bustling entertainment, and an atmosphere of posh refinement \ For details and tickets, visit:

Cougar Winery & Vineyards 

Yappy Hour | Nov12th | 2:00pm – 5:00pm | Meet the trainer from Petsmart, dog adoptions and live music in the picnic area  

Danza del Sol Winery 

Black Friday | Nov 24th | 11:00am – 6:00pm | Join us in the Tasting Room! Wine discounts up to 50% off | Live Music by Midnight Ride 

Fazeli Cellars 

Comedy Night | Nov 3rd | Doors open at 6:00pm | Be sure to arrive early as the show starts at 8 PM, we ask that you find your seats before 7:30 PM | While you relax and wait for the show to begin, enjoy our full bar and available food on the Flights & Bites menu | Tickets $5 for Members & Industry | $10 for Non-members | GET TICKETS | 21+ only  

Club Fazeli Latin Night | Nov 4th | 7:00pm – 11:00pm | Join us for a fiesta inside our spacious ballroom, where the music is hot, and the dance floor is waiting for you |  Buy your tickets now at and let’s dance the night away! GET TICKETS 
Open Mic Night | Nov 10th | Doors open at 6:00pm | We’re looking for talent to shine at our FIRST Open Mic Night! DWhether you’re a musician, comedian, poet, or just have a hidden talent, this is your moment to showcase it | Kitchen is sizzling with delicious food options available until 9 PM! | Just $5 for pre-sale and at the door. GET TICKETS  

Club Fazeli | Nov 11th | 6:00pm – 11:00pm | Welcome to Club Fazeli, where Saturday nights come alive with beats, rhythm, and endless fun featuring the sensational DJ Lost Ark | Get ready to dance the night away to his electrifying tunes | Presale tickets are available now GET TICKETS 
Comedy Night | Nov 17th | Doors open at 6:00pm, show kicks off at 8:00pm, please settle into your seats before 7:30pm | Indulge in our full bar and explore the tempting offerings from our Flights & Bites menu | Members & Industry are $5 and Non-Members are $10. GET TICKETS | Tickets will also be available at the door for $15  
Club Fazeli Throwback to the 90’s & 2000’s | Nov 18th | 6:00pm – 11:00pm | Throw it back to the 90’s and 2000’s at Club Fazeli |  DJ Ke Moe is spinning all your favorite hits from that unforgettable era and the party’s not stopping with our full bar open all night long | Fuel up with delicious food available until 9 pm. | Presale tickets are available now GET TICKETS 
Club Fazeli Thanksgrooving | Nov 22nd | 7:00pm – 11:00pm | Get ready to gobble and groove at Fazeli Cellars Winery’s newest special event, ThanksGrooving! | Live music, a full bar, and a dance floor that’s ready for some serious groove |  Let’s kick off the holiday season in style! GET TICKETS 
Black Friday Brunch | Nov 24th | 11:00am – 3:00pm | Need a break from the Black Friday shopping frenzy? Recharge and refuel with us | Enjoy a relaxing morning, sip on mimosas, and indulge in a delicious brunch |  MAKE RESERVATION 
Kiss n Wine Culture Festival | Nov 25th | 11:00am | Celebrate the fusion of cultures, local treasures, and the power of music at the ‘Kiss N Wine Culture Kaleidoscope Festival | Curated by celebrity DJ Vikter Duplaix, this event is a vibrant tapestry of Temecula’s rich diversity | Discover global flavors, unique local products, and the magic of culture. 

Gershon Bachus Winery 

Winemakers Dinner | Nov 11th | 9 course meal paired with GBV wine and port | This event is currently sold out but we are taking down names on a waiting list, email to 

Masia de la Vinya Winery 

Day of the Dead Wine Club Social | Nov 4th | Extended hours until 7:30 pm | Open to the public | Food on site for purchase – Brew Boyz and sweet treats from Josie’s Sweet Bites | Member only specials 

*the below event is not associated with one particular winery – it is for all wineries on DePortola Rd. 

De Portola Wine Trail Harvest Celebration | Nov 5th | 10:00am – 5:00pm. | Features 3 wine tastings paired with delectable food samples from the winery’s artisan chef | 11 participating wineries on the Deportola Wine Trail! | $89.99 per person, includes logo glass | Designated Driver $39 food only | Tickets at:  


Meet the Winemakers Who Have Brought Their SoCal and Baja Roots to Temecula Valley to Make it One of California’s Most Unique Wine Destinations

Many wine lovers don’t realize that California’s origin story when it comes to wine is deeply rooted in the Southern part of the state. In fact, it was primarily Southern California’s Spanish missionaries who planted the state’s first vineyards in the late 18th century, establishing the foundation for California’s now world-famous wine industry. In 1769, Father Junipero Serra planted the first grape variety as part of his chain of missions in San Diego, which became known as the Mission grape, and was the dominant variety until the late 1800s.

These Spanish missions gave way to early winemaking efforts, producing sacramental wines and setting the stage for a flourishing industry that would later spread North and captivate the world. In the heart of this historical narrative, Temecula Valley stands proud, bridging the gap between the State’s wine origins and its vibrant, innovative present.

Amid Temecula Valley’s sun-drenched hills, an exciting winemaking scene has emerged – one that is uniquely SoCal. It’s where laid-back vibes meet the meticulous art of viticulture. The soul of Temecula’s Wine Country has been shaped by the region’s talented winemakers, many of whom have deep roots in Southern Californian and Northern Baja soils. Their unique backgrounds have, in no small way, helped shape the energy of the region, through wines that echo the vibes of Southern California’s beaches, the rhythm of its cities, and the charm of its hinterlands.

We invite you to get to know a few of these SoCal and Baja natives to discover what it is about Temecula Valley that is so special.

Nick Palumbo, Palumbo Family Vineyards & Winery

Nick Palumbo was born and raised in San Diego, working and around the restaurant business his whole life prior to the 22 years he has spent in Temecula wine. He also spent time in New York City “grinding it out in restaurants (among other things),” he says. He explains that, while he worked in both the front and back of the house in restaurants, he really excelled in the kitchen. When he returned to his SoCal roots, he fell in love with the idea of making a home as well as wine in Temecula Valley. “I knew when I got here there was much to offer in terms of advancing the valley as a leading quality wine region, and I found the challenge exciting,” he remembers. 

When asked what he’s most excited about when it comes to making wine in the region, he underscores the cross-section of quality with Wine Country amenities. “I am happy to say my ‘hunch’ was right and Temecula Valley really can compete on the quality side, but I’ve also been happy to find that, as a destination, it excels above many other regions with its varied and accessible offerings,” he says. “It’s been a great place to be true to who we really are. Small farmers first, winemakers second, and more importantly, Southern Californians at heart.”

Dakota Denton, Gershon Bachus Vintners

Born in Murrieta and raised in Temecula, Dakota is a local in the truest sense of the word. He grew up in Wine Country and landed a job at a winery at the age of 15, with Carol’s Restaurant at Baily Winery. When he turned 20 years old – not even legally old enough to drink – he got his first full-time position in the cellar, working at Leoness Cellars, where he came into his own, eventually earning a Cellar Master position with Temecula Valley Winery Management. In 2006, he became the winemaker for Gershon Bachus Vintners, focusing on red varieties such as Cabernet Sauvignon, Cabernet Franc, and Zinfandel to name a few.

With nearly two decades of experience under his belt, Dakota knows a thing or two about making wine in Southern California. “Working in Temecula has taught me the importance of pH in the wines and the importance of managing a good vineyard to make the best wine possible,” he says.

When asked what makes Temecula Valley such a special place in which to grow grapes and make wine, his heart turns to the individuals that call the region home.The people in wine country are so friendly and always willing to help a neighbor out,” he says. “I also love the beautiful rolling hills with the mountains surrounding the valley, making for excellent views.”

Nadia Urquidez, Doffo Winery

Nadia was born in Ensenada and raised in San Vicente, Baja California, Mexico, now boasting 12 years of experience in wine. “I went to ask for a job in a winery in Valle de Guadalupe without any experience, and the CEO hired me because I have a BS Degree in Chemistry,” she explains of her start in the industry. A few weeks later, Nadia enrolled at the University Autonomous of Baja California to earn a postgraduate degree in Viticulture and Enology and has been working her way up in the industry since then – first in the lab, then as assistant winemaker, and now winemaker.  

Nadia has been drawn to the diversity of grapes that thrive in Temecula Valley. “You can make different styles of wines with good results,” she says. Like others, she’s also drawn to the spirit of collaboration in the region. “The welcoming people in the industry, the solidarity, and passion about wine [are what attract me to Temecula Valley]. Also the hard work they do every day to put the name of The Valley on the map with high-quality, award-winning wines.”

Javier Flores, South Coast Winery Resort & Spa / Carter Estate Winery and Resort

It’s hard to think of Temecula Valley wine without thinking of Javier Flores. Born in Tijuana, Mexico, Javier has a whopping 45 years of experience in wine under his belt. After earning a college degree from Tecnologico de Tijuana as a Biochemical Engineer in Food Sciences, he began his career in wine at LA CETTO winery in Tijuana. From there, he came to Southern California to work at Thorton Winery. “I was attracted to Temecula Valley because of the proximity to my family in Tijuana and friends in the Mexican wine industry in Valle de Guadalupe,” he says. He ultimately joined South Coast Winery where he’s been for 21 years. “I love working with the Carters and winemaker Jon McPherson.”

One of Temecula Valley’s greatest traits is the diversity of grapes and wine styles one can find while sipping their way through the region. This is a dream for many winemakers, who have a seemingly limitless palette to work with when it comes to making wine. “I’ve learned so much about the different varieties of grapes in the SoCal and Baja regions,” says Javier. “Especially here in Temecula Valley, where we work with as many as 30 grape varieties.”

Kristina Filippi, Wilson Creek Winery

Kristina’s 15 years of experience are jam-packed. Originally from Rancho Cucamonga, she kicked off her career in wine at age 21, working at a tasting room while completing her college education. This early experience ignited her fascination with wine production and the business in general, and she devoted herself to learning as much as possible about the world of wine, reading, participating in educational courses, and seminars, all while transitioning into cellar work and steadily progressing to the role of winemaker. “I consider myself fortunate to have cultivated a comprehensive understanding of the industry from its very foundations,” she says. “Moreover, I attribute a substantial portion of my growth and expertise to the valuable guidance received from my predecessor and consultants.”

Kristina’s extensive experience also includes working with old vines. “I’ve had the opportunity to work with many different varieties of ancient vines – some over 100 years old – in Cucamonga Valley, and have learned to work with vines and fruit grown in difficult drought conditions.” These skills are no doubt a major asset in the warm, Mediterranean climate of Temecula Valley – one of the things that attracted her to the region in the first place. What else brought her to Temecula? “Career opportunities and the expanding diversity in winemaking that the area has shown over the last decade.”

Giovani Verdejo, Callaway Vineyard & Winery

Born in Mexico City, Giovani grew up in a family of wine lovers and was exposed to wine at a very young age. He built his now 23-year career from the ground up, starting in Napa at the age of 19. He has since worked in every department in production, from cellar master to enologist to assistant and head winemaker, all while getting an enology degree from Napa Valley College.

Searching for new experiences and opportunities, he landed himself in Temecula Valley after more than two decades making wine in Norther California. “Temecula had been on my mind for quite some time,” he says. “I have always loved Southern California, and when the opportunity at Callaway arose, I did not hesitate to move my family to be able to make wines here. The hot days with cool nights are not too different from where I started my career.”

Giovani is also aware of the quality coming out of Temecula Valley – thanks to the hard work and passion of winemakers in the region. “Great wines can be produced everywhere, and Temecula is no exception,” he says. “I am genuinely pleased with the wines being produced here, and am very proud to be a part of it.”

Renato Sais, Avensole Winery

No doubt one of the most prolific winemakers in Temecula Valley, with 19 vintages (“and counting!”) under his belt, Renato was born in Sonora, Mexico, and raised in Tijuana. After graduating from International Business Major in Tijuana (2004), his dad invited Renato to work for him. And, despite no one in the family having any experience in wine – his parents were both medical doctors, his brother is an architect, and his sister a lawyer – a year later, they we were establishing a winery from scratch. “Everything began from scratch in this industry for all of us,” he remembers. “Now here we are, 18 years later, I love my job. As versatile and crazy as it is, it keeps me humble in every sense of the word. Today I can say, wine is my passion, my life.” 

Renato came to the United Sates in 2009 and never left. He credits Southern California with allowing him to become who he is in wine today, and for allowing him to understand wine from vine to bottle.  “I remember early in my career focusing on understanding broad wine concepts and processes,” he says. “Now it’s becoming more of an understanding of little details in every step of the process. The difference between fermentation temperatures, understanding how each variety behaves differently on the vine, in fermentation, at aging, and all the cons and pros that the weather brings to our vines to make every season different, stressful, but enjoyable at the same time… Being a winemaker might be cyclical, but it’s very different every year, and that’s what makes it fun.”

Renato speaks fondly of the spirit of potential and opportunity that Temecula Valley offered when he first came to the region. He earned his stripes under the leadership of Mike Tingley as assistant winemaker and vineyard manager, ultimately landing at Maurice Car’rie at age 32. He now consults for various wineries throughout the Valley. “I am doing my part to make this Wine Country better, focusing on winemaking quality, and helping winery owners succeed and make the right investments in production year after year,” he explains. “I am living my dream job. I am proud to say that I consider this wine country my home and have the most respect for it and for the people who are trying to do the same for this amazing Valley.”


October Winery Events

Akash Winery & Vineyards 

Yoga with a Vineyard View | Oct 8th  | 9:00am – 10:00am | Includes one glass of wine with your yoga session  

End of Harvest Cookout | Oct 8th |12:00pm – 5:00pm | An old-fashioned BBQ on the vineyard patio featuring grilled and smoked delicacies from Naughty Pig butcher shop. 

Yoga with a Vineyard View | Oct 21st  | 9:00am – 10:00am | Includes one glass of wine with your yoga session  

Altisima Winery 

In the Loop Self-“Scare Sunsets | Oct 26th | 4:00pm – 8:00pm | Sip, shop and relax!  Promoting wellness and positive lifestyles with some amazing local vendors – you won’t want to miss it! 

Bel Vino Winery 

Annual Halloween Party | Oct 27th | 6:00pm – 10:00pm | Live music with Cheez Whiz, costume contest, BBQ | 16+ only 

Briar Rose Winery 

Sip & Shop Event | Oct 8th | 12:00pm – 5:00pm | Live music beginning at 2pm. 

Haunted Mansion Halloween Party | Oct 21st | 6:00pm – 10:00pm | Costume contest, aerialist, DJ and dancing, food truck | $25 | For tickets and more information:  

Churon Inn & Winery 

Succulent Pumpkin Workshop | Oct. 1st | 3:00pm – 5:00pm | Join us for a fun night of creating your very own succulent arrangement on a live pumpkin |  $55 GA $45 members |  Tickets include a glass of wine | To purchase visit:   

Danza del Sol Winery 

Wine & Crime | Oct 21st | 5:30pm – 9:00pm | Explore the chilling true crime case with Retired LASD Homicide Detective Gil Carrillo | Wine Club: $30 | General: $35 | Tickets:  
Doffo Winery 

Midnight at the Masquerade: Murder Mystery Dinner Party | October 14th | 6:00pm – 9:00pm | Attend the Billionaires’ Club Annual Masquerade Soiree and help get the party back on track by trading clues, gathering information and solving the crime before the masked menace gets away! | Cocktail attire and Venetian masks are what to wear to this high-class night of murder and mayhem | Tickets are $119 ($109 Members) and include the mystery show, hors d’oevres, live-action pasta station, dessert and a glass of Doffo wine | Tickets go on sale September 18th. Visit 

Europa Village Wineries & Resort 

Wine & Cheese Pairing | Oct 12th  | 5:30-7:30pm | $60 | Exclusive guided Wine and Cheese pairing with our Director of Winery Operations, Matt Rice, and our Executive Chef Hany Ali | Savor six different cheeses from France, Italy, and Spain, and six different Europa Village wines carefully paired for a truly harmonious combination | Tickets:  

Vineyasa at Vienza | Oct 18th  | 5:30-7:00pm | $28 | Join us for Yoga in the cave at Vienza, and let your worries drift away as you embrace the harmony of nature, yoga, and exquisite wines.  

CarnEvil | Oct 20th & 21st  | 7:00-11:00pm | $98 | Indulge in the finest cocktails and wine, and dance until dawn with an electrifying DJ. Gothic elegance and vampiric allure attire encouraged! Those who leave mere mortals breathless in your presence will win one of our coveted “Costume Contest” prizes. | Tickets:  

Trivia | Oct 26th | 6:00-8:00pm | We invite you to put your knowledge to the test and join us for a night of brain-teasing fun, delicious wine, and mouthwatering food options for purchase | Compete for a chance to win exciting prizes and bragging rights as the ultimate trivia champion of Europa Village | Top 3 teams receive prizes! 

Art Walk | Oct 29th | 10:00am-4:00pm | Embark on a journey through our three exquisite properties transformed into living galleries, where every step you take unveils a new masterpiece waiting to be discovered. Plus, you’ll be able to sample some tantalizing wines for an exclusive tasting in the Cave at Vienza. 

Lorimar Winery 

SOTO Concert | Oct 1st | 6:00pm – 9:00pm (Doors open at 6, show starts at 7) | Tickets from $24-$30 | 21+ ONLY 

The Killer Dueling Pianos | Oct 12th | 6:00pm – 9:00pm (Doors open at 6, show starts at 7) | Tickets from $28-$35 | 21+ ONLY  

Lorimar Winery’s Annual Halloween Party | Oct. 27th | 7:00 – 11:00pm (Doors open at 6:30) | Tickets from $32-$40 | 21+ ONLY 

Masia de la Vinya Winery 

Scary-Oke  | Oct. 27th  | 5:30 pm- 9:00 pm I Family Friendly I Costume Contest and Raffle Prizes I Food Truck – Brew Boyz 

South Coast Winery 

Rhythm on the Vine® Summer Concert Series | Smash Mouth & Spin Doctors | Oct 5th | Doors Open 6:00pm Music Begins 7:00pm | Tickets starting at $59 Learn more: 

Rhythm on the Vine® Jazz Concert Series | Kalapana Band | Oct 8th  | Doors Open 6:00pm Music Begins 7:00pm | Tickets starting at $65 | Learn more: 

Rhythm on the Vine® Summer Concert Series | Everclear with The Ataris and The Pink Spiders | Oct 12th | Doors Open 6:00pm Music Begins 7:00pm | Tickets starting at $59 Learn more: 

Rhythm on the Vine® Jazz Concert Series | Steve Oliver and Blake Aaron | Oct 22nd  | Doors Open 6:00pm Music Begins 7:00pm | Tickets starting at $65 | Learn more: 

Vindemia Winery 
Halloween Haunt at Vindemia Winery | Oct. 21st | 5:30pm – 9:00pm | Tastings of Ghost List Wines | Artisan Wood-Fired Pizza | Temecula Olive Oil Co. Tastings | Haunted Ghost Tour Trolley Ride | 2 Seance Glasses to Communicate with Sprits | Prize for the Best Ghost Story | Discount for Wine Club Members | RSVP by emailing or calling (951) 760-9334 

Wilson Creek Winery 

WilsonFest – Harvest Festival & Grape Stomp | Oct. 22nd | 6:00pm – 9:30pm | Mark your calendars and prepare for a day of stomping, sipping, and celebrating at WilsonFest! Dress in your favorite Halloween costumes and prepare to immerse yourself in a one-of-a-kind celebration that embraces the Harvest season | $95, $85.50 wine club | Ticket includes 2 beverages (wine or beer), Oktoberfest themed buffet, live music and more | Purchase tickets at  


Temecula Valley Has All the Flavors for Your Fall Wine Sipping

Check out these Southern California selections as the weather cools this season
Fall in Temecula Valley is more than just a shift in the season; it’s a bustling time in the vineyards. The grape clusters, having basked in the sun throughout the summer, have reached optimal ripeness, and the vineyards come alive with the hum of workers and machines during the harvest season. Grapes are meticulously sorted, crushed, and transferred into tanks and barrels, beginning their transformative journey from fruit to wine. Inside the wineries, there’s a tangible excitement. Winemakers taste and test, ensuring that each vintage captures the essence of the year’s hard work.

And as the rigorous work in the vineyards and wineries is unfolding, outside, the valley puts on a stunning display of autumn colors, setting the scene for those relaxed, chilly evenings. With each bottle uncorked, you’re not just tasting a wine, but the labor, love, and legacy of Temecula’s winemaking community. As the days get shorter and the nights cooler, there’s no better time to dive into the wines of the season. Whether you’re pairing it with a meal or just enjoying a glass on a cozy evening, Temecula’s fall offerings are a toast to the hard work behind every bottle and the joy of the season ahead.

We tapped some of our favorite Temecula Wineries to find out what they recommend sipping this fall season.

Wiens Cellars 2019 San Ignacio Unforgiving

This blend of 72% Cabernet Sauvignon, 14% Carmenere, 9% Merlot, and 5% Malbec took Gold at this year’s Toast of the Coast Wine Competition as well as Gold and 94 Points at the 2023 Los Angeles Invitational Wine Challenge – and with good reason! It boasts notes of strawberry rhubarb and white pepper, with a smooth, full-bodied mouthfeel and firm tannins. Perfect for rich, hearty fall dishes, it pairs beautifully with grilled steaks, braised short ribs, beef stew, and dishes with strong cheeses or herbs like rosemary and thyme.

Find it HERE.

Avensole Winery 2019 Aventura

This 60% Zinfandel and 40% Tempranillo blend offers aromas of ripe blackberry laced with spice and a hint of eucalyptus. On the palate, this wine is lush and jammy, highlighted by smoked cherry, with an expressive sweet tobacco & mint finish. Like Autumn leaves, this wine has aged to perfection, bringing a bouquet of flavors that’ll leave you ‘vine-ing’ for more!

Pair it with fig leaf ice-cream & Temecula blood orange olive oil cake with pistachio crumble, fig puree, lavender, meringue, and rum flambé.

Find it HERE.

Europa Village 2019 Tempranillo

On the nose, this Tempranillo offers a bouquet of cedar, plum, and leather. On the palate, flavors of dark chocolate and fid are balanced by a wave of acidity that carries the palate to a satisfying finish… so satisfying, in fact, that it was rated a whopping 90 points by Wine Enthusiast Magazine.

Says Europa Village director of winery operations Matt Rice, “This is a great wine for fall because it is rich enough to enjoy with hearty meals appropriate for cooler weather, and it channels a hint of autumn leaves on the aroma, delivering the taster fully into this delightful season.” Pair this with chorizo empanadas for a match made in food and wine heaven.

Find it HERE.

Fazeli Cellars 2020 Mehregan

An homage to the spirit of Mehregan, the fall harvest festival recognized by Persians since ancient times. The festival celebrates preparation for winter and the triumph of knowledge over ignorance, and enlightenment over darkness. Each sip offers a rich tapestry of black cheery fruit complemented by warm undertones of allspice, vanilla, and a playful hint of cherry cola. This wine is perfectly poised to elevate a traditional Thanksgiving turkey dinner.

Find it HERE.

Wilson Creek Winery 2022 “Yes Dear” Chardonnay

This classic California Chardonnay offers warm golden color with notes of green apple and French oak aromas on the nose. It’s off-dry with baked apple, spice, and vanilla on the palate, delicate acidity, and a soft finish. “Yes Dear” Chardonnay is aged in oak barrels, which can impart warm, toasty, and vanilla-like notes to the wine. These oak-influenced flavors can be reminiscent of fall spices and aromas, making Chardonnay a fitting choice for the season. As the weather turns cooler, some wine drinkers may be looking to transition from lighter white wines to more robust reds. Chardonnay can serve as a bridge between the two, offering a bit more body and complexity compared to summer whites but not as heavy as many reds.

Sip this as an aperitif, or pair it with mild or creamy foods, such as triple cream brie, toasted nuts, lobster or bacon wrapped scallops, quiche Lorraine, or apple pie.  For an extra delicious duo, try it with this recipe for pumpkin-turkey chili.

Find it HERE.

Wilson Creek Winery 2020 Family Reserve Zinfandel

A true to classic California Zinfandel, this wine is jammy, with flavors of rich boysenberry and blackberry on the palate, spicy aromatics of clove and cinnamon on the nose, and balanced acidity and firm oak tannin on the finish. Zin is known for its bold and robust flavors. It often exhibits ripe fruit notes like blackberries, cherries, and plums, along with spice and pepper undertones. These characteristics can be quite warming on crisp fall days or chilly evenings. The subtle spice notes harmonize with the spices commonly used in fall dishes like pumpkin pie, spiced apple desserts, and stews. This Zin is an excellent choice for fall celebrations and gatherings, especially if you are looking for a wine that can stand up to a variety of flavors and preferences.

This wine has the backbone to stand up to food with strong flavors and spices and will pair well with sharp cheddar and aged blue cheeses, spicy grilled peppers stuffed with melty cheese and chorizo, Marquez sausage, BBQ beef skewers, and Moroccan style lamb stew. For dessert try it with chocolate covered strawberries or cherries for a decadent treat.

Palumbo Winery 2016 Cellar Dweller

The Palumbo Family always loves to pop corks on Rhône style blends usually made up of varying combinations of Syrah, Grenache, and Mourvedre going into Fall. This library selection proprietary blend is a slight twist on that with the addition of Merlot in the mix, giving it a depth and body that pairs well with cool nights and rich beef stew along with a plate of cheeses and crusty fresh baked bread. Blackberry, baking spice and bright red fruit combine to make this a very warm welcome as the days get shorter.

Find it at the winery only.

Carter Estate Winery 2022 Les Nobles

This luscious blend of Gewürztraminer, Riesling, and Pinot Gris leaps from the glass with powerful and exotic aromatics like stone fruit, lychee, pear, jasmine, and ginger. The sweetness of this wine is beautifully offset by a backbone of juicy acidity, making it the perfect accompaniment to a variety of fall desserts and cheese courses. Try it with classic fall treats like pumpkin pie or tarte tatin.

Find it HERE.

South Coast Winery 2019 Wild Horse Peak Il Temporale

A brooding Sangiovese-dominant blend with a touch of Merlot, Cabernet Sauvignon, and Syrah to add body and weight, this blend highlights the beauty of the Sangiovese grape and demonstrates the restrained strength of Bordelaise and Rhône varietals. Aged for over 18 months in French oak barrels, the warm and inviting oak aromas provide the perfect tone of spicy vanilla, cinnamon and clove giving this wine a noticeable lift of woodsy deliciousness that mingles well with fruit notes of black cherry and strawberry. This is wine that is gorgeous now but will continue to age gracefully and show well for the next six to ten years.

The tannins are velvety and super soft with a subtle but pleasant grip, so pair this with grilled meats and saucy, rich, pasta dishes.

Find it HERE.

Cougar Vineyard and Winery 2021 Estate Ciliegiolo

Made from 100% Estate grapes, this is the 5th grape variety Cougar has petitioned to be recognized in the United States to be used on a California wine label.  Ciliegiolo is in the Sangiovese family, from the area of Umbria, Italy, so you will recognize similar notes of bright cherry and violet.

This wine pairs with classic fall flavors of pomegranate, toasted nuts, and raisins, so try it with an autumn chicken salad!  This will also be your new go-to wine for the Thanksgiving table.

Find it HERE.

Peltzer Winery 2019 Aged Bourbon Barrel Zinfandel

This velvety wine woos with notes of cherry preserves, maple syrup, and vanilla. It’s a winery fan-favorite and has been recognized as the perfect “fireplace wine.” Curl up with a glass (or bottle) and undress a dark chocolate truffle from your favorite local confectionery for the ultimate fall indulgence.

Find it HERE.


Turkey Pot Pie

Indulge in the heartwarming embrace of a classic comfort dish elevated to perfection – the Turkey Pot Pie. This culinary creation weaves together tender morsels of roasted turkey, vibrant mixed vegetables, and a velvety sauce, all nestled beneath a flaky golden crust. With each bite, you’ll experience a symphony of flavors and textures that evoke memories of home-cooked meals and cozy gatherings. Pair with your favorite Temecula Valley Chardonnay.


  • 2 pie shells if making one large pot pie or 4 pie shells (two cut into four circles and the other two sliced delicately to make create a lattice if making individual pies)
  • ½ cup (113g) butter
  • ½ cup (60g) all-purpose flour
  • 2 ½ cups (350g) cooked turkey chopped into small pieces.
    • A combination of white and dark meat is preferred.
  • 1 cup (150g) green peas
  • 1 cup (130g) carrots, diced into small squares
  • 1 medium onion, finely diced
  • 2 cloves of garlic, minced
  • ½ cup (75g) corn kernels
  • ½ cup (120ml) white wine
  • 1 cup (240ml) chicken stock
  • 1 teaspoon (3g) celery seed
  • 2 teaspoons (2g) chopped fresh rosemary
  • 1 tablespoon (3g) chopped fresh curly parsley
  • 2 teaspoons (10g) sea salt
  • 2 teaspoons (4g) cracked black pepper


  • Melt the butter and in pot on medium heat. Once the butter is melted, add vegetables and cook for 5 minutes, stirring mixture occasionally.
  • Add turkey, fresh herbs, salt pepper and celery seed, cook for another 3 to 5 minutes.
  • Add flour and mix until a paste is formed.
  • Add white wine and deglaze the pot with a wooden spoon, pulling anything stuck on the bottom while stirring.
  • Slowly add Chicken stock and stir until the mixture thickens. Use a wire whisk if needed to break up and lumps.
  • Preheat oven to 375 F.
  • Lightly grease pie pan or individual bowls.
  • If making a single large pie, take one of the shells and transfer it to a cutting board (you may need to use a rolling pin to flatten it nicely). With a sharp knife or pizza cutter, slice the shell into thin ribbons, approximately ½-inch thick, which will be used to create a lattice. You can skip this step if you are short on time.
  • If making individual pies, repeat the step above except you will be taking the first two shells and cutting four circles to create the base of the pie in your ramekins.
  • Place the filling into the prepared pan(s).
  • Place half the strips over the pan spacing them all one strip apart from each other.
  • Next fold back every other strip to the side of the pan and lay one rolled strip out over the strips still across the pan in the opposite direction. Fold the other strips back into place. Fold the other strips that weren’t folded last time back over to the edge of the pan and lay the next strip down, spacing it one strip apart from the last. Fold the strips back into place and repeat this process until you have formed you lattice top.
  • Once lattice is formed, cut any extra dough off the edge of the pan and pinch the lattice to the bottom piece around the dish.
  • Bake in oven for 20 minutes or until crust is a golden brown.

Suggested Wines:

Callaway Winery ~ 2020 Winemaker’s Reserve Chardonnay – This buttery wine delivers complex notes of honeydew melon, citrus, oak, and baking spices.

Wiens Family Cellars ~ 2022 Chardonnay – This wine opens with swirls of honeydew melon and bosc pear.

Lorimar Winery ~ 2019 Chardonnay – This wine has aromas of creamy vanilla and toasted brioche with freshly churned butter at the forefront while a lingering scent of pineapple, papaya, and dried apricots

Recipe and photo courtesy of the Wine Institute of California


Meet the Charming Pets of Temecula Valley Wine Country

September may be all about the harvest, but we wouldn’t get through the busiest time of year without our furry friends

While it’s no doubt the crisp whites, toasty bubbles, juicy rosés, and robust red wines that lure us into Temecula Valley wineries time and time again, there are some other winery residents that have captured our hearts as well – Temecula’s beloved winery pets. From cheerful golden retrievers to mysterious barrel room cats, to all kinds of other furry friends, it’s hard to resist these friendly Wine Country ambassadors.

As anyone with a treasured family pet knows, these animals add a unique dimension to our working lives and often become cherished members of our winery families. Their roles range from welcoming guests to keeping pesky critters at bay, and they do it all with a level of charm that elevates our daily routines. In this special edition, we profile some of the standout pets from various Temecula Valley wineries, giving you a glimpse into their lives, preferences, and even their quirky habits.

Meet Daisy Dukes, Russel T Longfellow, and Franke Sinatra of Gershon Bachus Vintners

Favorite Snack: People food

Favorite Activity: Barking at the guests

Fun Fact: These adorable greeters let everyone at GBV know when visitors are approaching the tasting room. Though they can be quite vocal, they’re irresistibly cute, not to mention totally food-motivated—just have a chip in hand when you say hi!

Meet the dogs of Peltzer Farm and Winery, Duke, Finn, and Butch, and the newest members of the family, donkeys Carlos and Garters

Favorite Snack: Morning carrots for the donkeys, delivered by staff who love to stop in before work for some morning donkey pets

Favorite Activity: Duke is a budding soccer pro, booping the ball around with his nose, while the other pups serve as the winery’s unofficial welcoming team.

Fun Fact: Carlos and Garters are gearing up to debut at the Peltzer Pumpkin Farm Petting Farm this Fall.

Meet Dahlia of South Coast Winery Resort & Spa

Favorite Snack: Anything that’s all-natural

Favorite Activity: Walks in the vineyard

Fun Fact: Dahlia is a three-year-old mixed breed who adores strolling through the vineyards.

Meet Cilie of Cougar Vineyard & Winery

Favorite Snack: Chicken

Favorite Activity: Protecting the office from strangers not bringing dog biscuits

Fun Fact: Cilie is a rescue from Tijuana through the Tragic to Magic rescue organization. Owners Rick and Jennifer Buffington did DNA testing and not only found his 3 siblings, but also learned that he’s 30% Cattle Dog, 15% equal parts Boxer, German Shepherd, Doberman Pincher, and Super Mutt. His photo is featured on Cougar’s newly released Estate Ciliegiolo.

Meet Nixon of Falker Winery

Favorite Snack: Anything

Favorite Activity: Greeting all the guests

Fun Fact: Nixon is incredibly mellow, loving all guests and most other dogs. His favorite pastimes include eating, hanging out at the winery, sleeping and…more sleeping.

Meet Brut of Wilson Creek Winery

Favorite Snack: Turkey

Favorite Activity: Getting all the pets and pats from wonderful guests

Fun Fact: Brut is among the most iconic winery dogs in Temecula Valley! No one can resist his gentle demeaner. He has a unique swagger and makes rounds to each office before settling in his corner…usually right next to owner Bill Wilson.

Meet Liberty of Frangipani Estate Winery

Favorite Snack: Roasted Pork Chomps from Tractor Supply

Favorite Activity: Sleeping late and running the vineyards for hours

Fun Fact: Liberty is an 18-month-old Great Pyrenees. She is a big hugger and loves to greet guests at the door as well as walk them out to their vehicles, a habit she adopted from Frangipani’s late winery dog, Frannie. What a great tradition to carry on!

Meet Red Dog of Palumbo Family Vineyards & Winery

Favorite Snack: Rabbit

Favorite Activity: Mooching Salami and Cheese

Fun Fact: A straight-up farm dog, Red Dog is indifferent to humans without food.

Meet Bordeaux of Baily Winery

Favorite Snack: Bordeaux is on a strict diet, so no snacks

Favorite Activity: Serving as the winery’s Rodent Control Officer

Fun Fact: When this grey tabby cat isn’t chasing down winery pests, he delights in his role as Chief People Greeter.

Meet Sherlock Holmes of Fazeli Cellars

Favorite Snack: Salmon

Favorite Activity: Scaring vineyard intruders and chasing rabbits

Fun Fact: Despite his serious, mystery-solving name, Sherlock Holmes is very social. He loves to be petted and made a fuss over.

Meet Teddy of Doffo Winery

Favorite Snack: Leftover charcuterie

Favorite Activity: Laying on the cold warehouse concrete

Fun Fact: As the newest member of the Doffo Winery family, it remains to be seen how Teddy will fare on the back of a motorcycle with the rest of the MotoDoffo crew.

Next time you find yourself sipping a fine Temecula Valley vintage, take a moment to toast these marvelous pets. They’re not just adorable; they each play a unique role in making our wineries the magical places they are, surprising and delighting our visitors every step of the way.  

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