As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. Pair with your favorite Temecula Valley Cabernet Sauvignon.
3 oz butter
1/2 cup chopped oyster mushrooms or shitake
1/2 cup sliced cremini mushrooms
2 tbsp minced garlic
1/4 cup diced white onion
2 cups shredded kale
1 cup small of diced butternut squash
2 oz white wine
2 cups 35% cream
1 cup shredded smoked gouda cheese
2 tsp salt
1 tsp pepper
6 cups cooked bowtie pasta
1/2 cup chopped green onions
1/4 cup toasted almonds
In a large frying pan (big enough for all ingredients) heat butter.
Cook onions, garlic, and diced squash on medium heat until onions are soft and starting to brown.
Add mushrooms and cook on medium for about 5 min.
Add white wine and stir. The wine should clean the bottom of the pan up and incorporate all that goodness.
Add kale, cream, cheese salt, and pepper. Cook till cheese is melted and kale is wilted slightly. (Approx 3 min)
Add pre-cooked noodles and toss together. Cook for another 3 min on medium to re-heat noodles.
Serve and top with toasted almonds and chopped green onions.
Foot Path Winery ~ 2018 Cabernet Sauvignon – This wine’s delicious full-body gives it the qualities that makes it so beloved worldwide. This wine can be enjoyed in its youthful stage or when it is aged to perfection.
Lorimar Winery ~ 2018 Cabernet Sauvignon – Truly the holy grail of wine, with complexity to spare; perfumes of black plums, medjool dates, root beer leaf and cedar mingled with black peppercorn and the weathered leather of a whip.
While we realize seasonal transitions in Southern California aren’t always so obvious – sunny and 85 degrees to sunny and 79 degrees, for example – we still don’t like to miss out on the festive changes we associate with the weather getting crisper and the days getting shorter.
One of these changes is, of course, reaching for those fantastic in-between wines that mark the Fall season. You know the ones – the rich, nutty Chardonnay instead of the bright and fresh Pinot Grigio; the light-bodied red packed with juicy red fruit instead of the salmon-colored rosé.
It’s not holiday season yet, and we’re still not ready to move into cold weather wines, but pumpkin spice has started creeping into everything, and we find ourselves eyeing those cozy sweaters in the back of the closet. In celebration, we have compiled a guide to some of our favorite wine for transitioning into cooler Fall weather.
Says Pelzer Tasting Room Manager Danae Wager, “The transition from summer to Fall is not always smooth (like we insist our wines to be). As the weather cools off, we love to feature our Chardonnay with any dish that would typically be paired with a lighter bodied red wine to ease the transition in temperature.”
This robust Chardonnay boasts notes of yellow apple, apricot, and lemon meringue pie and is perfect for homemade Fall soups. Think: roasted butternut squash or loaded baked potato soup to warm the palate.
This luscious white is aged on the lees in French and Hungarian oak barrels for eight months. It exudes all that one expects from a classic California Chardonnay, with notes of Fuji apples, pear, pineapple, and prominent warm, toasty oak notes on the finish.
“Fall in Temecula seems to be staying warmer and warmer!” Says Leoness Cellars Executive Director, Spencer Szczygiel. “Around this time of year, I’ll often reach for a white wine with a little more weight to it – our Leoness Viognier being a favorite.”
He explains that the Viognier’s stone fruit and spice notes pair exceptionally well with heartier fall salads like peppery greens with apple, blue cheese, nuts and grilled chicken – which are great if you want to avoid turning on the oven during the lingering Southern California Fall heat.
Showing complex yet light and airy aromas of honey, wild herbs, water chestnut, and pear skin, this golden-colored wine immediately draws the attention of the taster. This is a rich and very full-bodied wine, with flavors of apricot, pear, and a slight nuttiness like honey-dipped cashews, that carry this wine through a long and harmonious finish – just like the slow transition from Summer to Fall in the beautiful Temecula Valley.
This is a lighter red wine with hints of cherry and cedar, making it perfect for a sunset charcuterie board or even a fish dish, as well as classic options like chicken and pasta. This is the ideal red on a warm day when something rich and velvety doesn’t feel quite right.
This medium-bodied Sangiovese is packed with maraschino cherries, pomegranate, allspice, and violet. It’s a great wine for Thanksgiving, with the red fruit notes enhancing the traditional turkey dinner flavors. “You may need more than one bottle to satisfy the in-laws!” jokes Tasting Room Manager Danae.
This wine is the perfect choice if you’re looking for an elegant, light-bodied red, packed with an abundance of aromas and flavors of cherry, blackberry, currant, and fresh herbs, with soft, round tannins, and a smooth, dry finish. Pair this with a backyard sunset as the cool evening breezes set in.
“Mehregan” is the Persian harvest festival celebrating the Autumn solstice. This earthy Grenache (with a touch of Shiraz) lovely to sip as we prepare for winter and toast to the close of our long summer days. It’s got bright Bing cherry cola and anise notes and a medium body, with soft supple tannins on the finish.
This bright, vibrant sipper is the ultimate light red wine for this time of year. When grown and harvested in Temecula Valley, Cinsault features all the fall fruit flavors from cherries to berries to complement the comfort foods of the season.
A blend of 78% Grenache, 14% Syrah, 8% mourvedre, and aged in French and American oak barrels for 18 months, this wine is medium-bodied with aromas and flavors of raspberries and cherries complemented by hints of tobacco, earth, and spice leading into a soft, lengthy finish.
“During this unique transition between seasons, my favorite wine is our 2017 Grenache,” says Leoness Director of Hospitality Leonard Grose. “With its lighter body and vibrant rhubarb and clove hints on the nose and palate, this wine is perfect for a hearty fall chicken soup with lentils, carrots, and celery.”
This jewel-toned Primitivo dazzles with aromas of raspberry crème, cherry liqueur, and autumn leaves. On the palate it stays true to the Puglian style, balancing fresh acidity and a pleasant jamminess, with flavors of black cherry, and smooth, well-integrated tannins. This is the perfect wine to enjoy as the sun sets a bit earlier and the twilight beckons us to enjoy the lovely fall weather.
Grapes harvested later in the season have a chance to develop rich, ripe aromas and accumulate high sugar levels. When pressed and vinified the resulting wines are lusciously sweet and make a stellar pairing for salty cheeses and dessert courses – or can serve as dessert course themselves!
“What better way to experience fall, than with a late-harvested, intensely flavorful and aromatic Late Harvest Blanc,” says Mike Janko from Bel Vino Winery. “The relatively high sugar levels balanced by bright acidity make it great for sipping or to be enjoyed as a dessert wine.”
August kicks off harvest season in wine country. The fruit is hanging heavy on the vines and visitors can enjoy the stunning views as they take in an exciting variety of summer events including movies in the vines, happy hours and plenty of outdoor live music.
Bel Vino Winery Estate Wine Launch Party | August 12th at 6:00pm | Enjoy Food, Music & Wine. Hosted by winemaker George Bursick and owner Mike Janko. | Tickets are $86. Wine club members receive 10% off. Tickets must be purchased by July 29th. Please email firstname.lastname@example.org.
Elton John Tribute Concert | August 6th at 6:00pm Madonna Tribute Concert | August 27th at 6:00pm Tickets may be purchase through at Heyday.com. Ages 16+ only.
Callaway Vineyard & Winery Save-the-Date! September 11th – Sip, Stomp & Play Annual Grape Stomp and Harvest Festival. Tickets: $125.00 General Public, $112.50 Wine Club Members, $90.00 Kids ages 4-11. Ticket includes admission to the event, one glass of Callaway wine, dinner, wine specials and grape stomping. Purchase tickets at our San Diego – Gaslamp and Temecula tasting rooms or online at www.callawaywinery.com
Foot Path Winery Food Wine and Music | August 21st 6:30 – 9:00pm | $35 wine club $40 non-wine club. Please call the winery for reservations at 951-265-9951.
Longshadow Ranch Winery Matchbox Twenty Too Tribute concert at sunset! August 6th |$10 pre-sale online, $15 ticket at the door, $175 VIP table for up to ten. Purchase online at Longshadowranchwinery.com
Monte De Oro Winery 70’s Themed Disco Wine Bingo on the Patio | August 7th Doors open 6:30pm. Bingo starts 7:00pm | Price $40.00 per person – includes 7 Bingo Games, 1 glass of wine and 3 raffle tickets. Wine prizes over $1,200 in retail value. Purchase online at www.montedeoro.com
Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. Pair with your favorite Temecula Valley dessert or sparkling wine.
Prepare the sauce: Put the wine and sugar in a small saucepan and warm over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until reduced to 1/3 cup. Transfer to a small bowl, cover, and refrigerate several hours until cold. Set aside 1 dozen raspberries for garnish, then put the remainder in a small food processor or blender. Puree until smooth, then add the chilled red wine syrup and puree again. Pass the sauce through a fine-mesh sieve to remove the seeds, pressing firmly with a spatula.
Prepare the cakes: Preheat the oven to 350°F (180°C). Butter and flour the insides of four 1-cup (250-ml) ramekins, shaking out excess flour.
Melt the butter in a saucepan over medium-low heat. Remove from the heat and add the chocolate and espresso powder. Let stand until the chocolate melts, then whisk to blend.
In another bowl, whisk together the eggs and egg white. Add the sugar gradually, whisking well. Add the vanilla and salt. Whisk until the sugar is no longer grainy. Add the chocolate mixture and whisk to blend. With a rubber spatula, gently fold in the flour.
Divide the batter evenly among the prepared ramekins. They will be about two-thirds full. Set them on a baking sheet and place in the oven. Bake until the cakes are well risen and mounded on top, with many surface cracks, 30 to 32 minutes.
Protecting your hands with oven mitts, immediately invert a cake onto an individual dessert plate, then quickly invert onto another dessert plate so that the cake is right side up. Repeat with the remaining cakes. Let cool for 5 minutes.
Spoon the red wine raspberry sauce around the warm cakes, dividing it evenly. Scatter the reserved raspberries on top of the sauce. Dust the surface of the cakes with confectioner’s sugar. Serve immediately, with whipped cream or ice cream, if desired.
Lorimar Winery ~ NV Dolce Vita – A blend of several years Zinfandel harvests that date back 15 plus years. With luscious chocolate, caramel, brown sugar on the nose with a rich, sweet finish. Smooth, seductive and sultry; a true treasure.
Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. Pair with your favorite Temecula Valley Gewürztraminer or Riesling.
3 1⁄2 cups (875 ml) rich chicken or vegetable broth
1⁄2 cup (5 g) dried bonito flakes
1 large egg
1⁄2 pound (250 g) fresh ramen noodles
2 teaspoons Asian sesame oil
4 fresh shiitake mushrooms, about 1 1⁄2 oz (45 g), stems removed, then sliced
Kosher or sea salt
1⁄2 cup (70 g) fresh or frozen shelled edamame
2⁄3 cup (70 g) diagonally sliced asparagus tips, in slices 1⁄4 inch (6 mm) thick
1⁄4 cup (65 g) white miso
1⁄4 cup (30 g) minced green onion, white and pale green part only
Shichimi togarashi (Japanese seven-spice blend), for garnish
Bring the broth to a simmer in a small saucepan. Remove from the heat and add the bonito flakes, sprinkling them on the surface. Let them steep for 3 to 4 minutes, then strain through cheesecloth and return the strained broth to the saucepan.
Put enough water in a small saucepan to cover the egg generously but do not add the egg yet. Bring the water to a boil over high heat, then reduce the heat to a simmer so you can add the egg without jostling it. While the water is heating, prepare a bowl of ice water. With a large spoon, lower the egg into the simmering water, working carefully so it does not crack. Adjust the heat so the egg cooks at a gentle simmer. Cook the egg for 6 minutes exactly. Transfer the egg to the ice water with a slotted spoon. When cool, lift it out of the water and peel.
Bring a large pot of unsalted water to a boil over high heat. Add the ramen noodles and stir well to keep the noodles from clumping. Cook, stirring often, until the noodles are al dente (the timing will depend on their freshness). With tongs, lift the noodles out of the pot and into a sieve or colander. Rinse with cool water and shake well to remove any excess water. Transfer to a bowl and toss with 1 teaspoon of the sesame oil to prevent clumping.
Fill two large soup bowls with hot water from the ramen pot to warm them.
Heat the remaining 1 teaspoon sesame oil in a small nonstick frying pan over medium-high heat. Add the mushrooms and sauté until softened, 1 to 2 minutes. Season with salt and set aside.
Return the broth to medium heat and bring to a simmer. Add the edamame and simmer gently until they are almost tender, 3 to 5 minutes. (You can add frozen edamame without thawing.) Add the asparagus and cook for 1 minute. Put the miso in a small bowl and whisk in enough of the hot broth to make a smooth, pourable mixture. Stir the thinned miso into the broth. Salt to taste.
Drain the hot water from the soup bowls. Divide the noodles and mushrooms between the bowls. Top with the steaming-hot broth, dividing it evenly. Halve the boiled egg and nestle one half in each bowl. Garnish generously with the green onions and shichimi togarashi and serve.
Chances are you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar. Pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.
¼ pound (125 g) dried Calimyrna figs, stems removed
2 tablespoons extra virgin olive oil
1 large yellow onion, about 10 ounces (315 g), halved and thinly sliced from root to stem
1 teaspoon minced fresh thyme
½ teaspoon ground fennel seed
Kosher or sea salt and freshly ground black pepper
1 tablespoon sherry vinegar, or more to taste
4 fresh Italian sausages, hot or sweet, 5 to 6 ounces (155 g to 185 g) each
Put the figs in a small saucepan with 1 cup (8 fl oz/250 ml) water. Bring to a simmer over medium heat and simmer for 2 minutes. Cover and set aside for 30 minutes.
Heat the olive oil in a large skillet over medium-low heat. Add the onion, thyme, and fennel seed. Season with salt and pepper. Cook, stirring often, until the onions are soft, golden-brown, and sweet, about 30 minutes. Lower the heat if necessary to prevent burning.
While the onions cook, prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.
Lift the figs out of the liquid with a slotted spoon and slice thinly. Add the figs to the onions, along with the sherry vinegar and 2 tablespoons of the fig-cooking liquid. Cook, stirring often, until the liquid has been absorbed and the flavors have merged, 3 to 4 minutes. Taste for seasoning. The jam should be moist with a balanced sweet-tart flavor.
Grill the sausages until they are nicely browned all over and feel firm when probed, about 10 minutes. Serve immediately with the warm jam.
Considered one of the most food-friendly and approachable wines on the planet, Merlot surged to popularity in the United States in the 1990s. Now wine-lovers can find great Merlot and delicious Merlot blends from all over the world – from South America to France to Italy to right here in Temecula Valley, California.
Here are five fun facts about Merlot!
Sourced from Snooth/Wikipedia
1) Did you know the word “merlot” translates to “young blackbird” in French? The name was thought to have been given either because of the grape’s beautiful blue-black color, or blackbird’s fondness for grapes.
2) Merlot’s flavor profile fluctuates within the sweetness spectrum. Cooler climates bring out hints of berries, plum, and even tobacco. Merlot grown in hotter climates might mimic flavors found in fruitcake or chocolate.
3) A bit about Merlot blends: When Merlot first arrived in California, it mostly sold as single varietal bottlings (100% Merlot) until winemakers began blending it with other red grapes in the French Bordeaux tradition. Now, California’s Meritage wines are a signature of the state and always include Merlot as one of the essential blending grapes.
4) Merlot is so popular because of the grape’s ability to please all palates. Wines can range from very fruity simple wines to more serious, barrel-aged bottles.
5) Merlot has a high sugar content and low acidity, which makes it a very food-friendly wine, able to be paired with a variety of dishes. For example, Cabernet-like Merlots pair well with grilled meats. Softer, fruitier Merlots go well with salmon, mushroom-based dishes and greens. Light-bodied Merlots pair well with shellfish like prawns or scallops, especially if wrapped in bacon or prosciutto. Snake River Farms is a company that sources high-quality American Wagyu cuts, prime rib, filet mignon, Kurobuta pork, and other premium roasts. Though their products aren’t quite cheap, you can notice the difference in texture and taste of their meats over their competitors. Read full snake river farms review at Grilliam.com – Snake River Farms (SRF) is a premium meat brand that’s used at Michelin-starred restaurants and sold at select retailers and online. It sells not Japanese Wagyu, but American Wagyu — the result of imported Japanese Wagyu cattle crossbred with traditional Angus cattle breeds.
Looking for a great bottle of Temecula Valley Merlot? Check these out:
Spending the day in Temecula Valley’s Wine Country……well, we can’t think of a better gift for Mom this Mother’s Day! We’ve got you covered with brunches and lunches and everything in between. Here’s a list of wineries celebrating all of the Mom’s out there:
Mother’s Day lunch at Carol’s Restaurant / May 14 / 3-course lunch from 11:00-3:00 / Menu and prices will be posted on our website on May 1st. It will be reservation only, credit card necessary for reservation / For reservations call 951.676.9243 or visit www.Bailywinery.com
Bel Vino Winery Mother’s Day Brunch / May 14 / Two seating’s: 9:30 to 11:30 and 12:30 to 2:30 / Set up on top of Bel Vino’s Hilltop Terrace, we will be hosting a bottomless mimosa brunch, to include an Egg Bar, Bagel Bar, Carving Station. Spring Salad, Chicken and Waffles, Assorted Desserts, Crab Cakes, Yogurt Parfaits, Fruit Varieties, Live Music and more! Wine and Beer Extra. Children 3 and under are free / $83.99 for non-members, $71.06 for Wine Club Members, $29.67 for children / Call 951-676-6414 to make reservation.
Cougar Vineyard & Winery
Mother’s Day Special Treat / May 14 / 11am-6pm / Join us for a Special Treat…Bubbly Peach Sangria Flute Floats! / $8 each; Logo flute INCLUDED. $4 each for Wine Club Members! The first 25 guests to pre-pay will also receive a long stem rose for Mom! Come by…call 951.767.8398…or email email@example.com to pre-pay.
Danza del Sol Winery Mother May I GET SAUCED?!! / May 14 / 1:00p -4p / Treat Mom to a fun filled afternoon of food, wine, and culinary entertainment for Mother May I GET SAUCED?! / Price: $58.50 – $65.00 / Please check our website www.danzadelsolwinery.com for additional information and reservations.
Europa Village Mother’s Day Lunch / May 14 / 12pm-3pm / Gourmet three-course champagne lunch prepared by Executive Chef Dean Thomas. Live music by Jimmy Patton / Tickets $54 per person, children 10 & under $17. Tickets available via website www.europavillage.com or calling Event Department (951) 695-7175.
Mother’s Day Champagne Brunch in the Pinnacle Restaurant / May 14 / 10am-3pm / For a full menu please visit www.falknerwinery.com. Live Entertainment will be provided / Cost: $69.95+/person (Wine Club $59.95+/person) Children (3-10) $29.50+/child (Wine Club $24.95+/child) / Reservations required please call 951-676-8231 option 4.
Lorimar Vineyard & Winery Treat Mom to a Special Champagne Brunch / May 14 / 10am or 12:30pm / Located on our Vineyard Lawn / $60 regular, $55 WC / Tickets available through www.lorimarwinery.com
Mount Palomar Winery Mother’s Day at Annata Bistro/Bar / May 13 and May 14 / 11:00am – 7:00pm / Celebrate Mother’s Day all weekend at Annata Bistro/Bar! All Moms receive one complimentary classic Mimosa on Mother’s Day weekend, plus we’re running a limited time Mother’s Day menu. / For reservations and information please visit https://www.mountpalomarwinery.com/MothersDay
Oak Mountain Winery Mother’s Day Brunch in The Cave / May 14 / 11am-4pm / For a complete brunch menu please visit our Events page at www.oakmountainwinery.com / $39 pp., Members $30 plus tax, includes 1 glass new Release Wine. Children, ages 6-12 are $15 +tax – 5 years and under are free. Gratuity not included; no refunds within 24 hours / Reservations 951 699-9102, firstname.lastname@example.org
Thornton Winery Mother’s Day Buffet / May 14 / 11am-4pm / Cost: $62.95 plus tax & gratuity (Adults). $22.95 plus tax & gratuity. Child 12- 6 yrs. old $19.95 plus tax & gratuity. Son action consiste à aider la relaxation des vaisseaux sanguins du pénis, favorisant l’afflux sanguin dans le pénis, lors d’une excitation sexuelle. le Viagra Professional vous aidera à obtenir une érection uniquement si vous avez une stimulation sexuelle.(5 years and under – FREE). Call for Reservations: (951) 699-0099
Wilson Creek Winery Mother’s Day Brunch / May 14 / 10am – 3pm /Enjoy live entertainment, our annual Petting Zoo, and a special bottle of wine to go home with mom! / Buffet + unlimited Sparkling Wine $64.95. Buffet Only $58.95. Children $14.95 / Reservations are required, online at www.wilsoncreekwinery.com or by calling 951-699-9463.
Everyone knows that the holidays can be particularly busy, stressful and rushed. Why not come and join us in Temecula Valley Wine Country on December 15th to “chill” with us! Several of our wineries are keeping their doors open late so that you can participate in the Temecula Chilled Holiday Shopping Night from 5:00p-7:00p.
Just one trip to your local wine country will get you all the gifts you need to give. Plus, you can sip while you shop! Our winery gift shops offer unique and charming wine-themed gifts, specialty food items, home decor – and of course, delicious wine.
Most guests who are new to our wine country don’t realize just how unique the Temecula Valley Wine Country really is. Although, there are several aspects that make us unique, our thriving culinary scene certainly stands out at the top of the list! In fact, there are over 15 of our wineries that have restaurants or eateries on their property. Top chefs from all over Southern California are taking up roots in Temecula Valley Wine Country and several Temecula winery restaurants have received national acclaim.
One such restaurant, The Restaurant at Leoness Cellars, was recently rated #1 Winery Restaurant by USA Today’s 10 Best Reader’s Choice. Also voted Best Restaurant of the IE (Inland Empire) for 2012, 2013, 2014, and 2015, The Restaurant at Leoness features a variety of appetizers, colorful salads, unique flatbreads, and seasonal Chef Selections.
Additionally, The Restaurant at Ponte Winery was rated by OpenTable as one of the top 100 restaurants in the US for outdoor dining. Their al fresco dining area is surrounded by vineyards and beautifully manicured gardens.
At Ponte Vineyard Inn, Bouquet Restaurant was recently awarded the TripAdvisor 2015 Certificate of Excellence! Dine indoors or out in the fine dining setting located at the luxurious AAA Four Diamond Inn, surrounded by manicured Italian gardens with stunning views of the vineyard and our 1-acre pond. Or, if you’re just looking for a quick bite, the alluring and elegant underground Cellar Lounge is located on the basement level of the Inn and features signature cocktails, craft beer, gourmet entrées and small plates.
No stranger to winning awards, South Coast Winery Resort & Spa’s Vineyard Rose Restaurant has been the winner of the Wine Spectator Award of Excellence for the past five years. They serve breakfast, lunch and dinner, pairing their seasonal menu expertly with their award-winning wines.
Be sure to visit one of our winery restaurants on your next visit to Temecula Valley, Southern California’s Wine Country. You’ll be glad you did!
Additional award-winning Temecula Valley Winery Restaurants:
Avensole Restaurant & Marketplace – As Temecula’s newest Wine Country restaurant, Avensole offers a charming place to savor eclectic foods and delicious wines in a lively atmosphere.
Breezeway Grill at Lumiere Winery – Enjoy beautiful vineyard and mountain views from the patio of the Breezeway Grill. Try the new peaches and ice cream dessert made with Lumiere’s Sauvignon Blanc.
Carol’s Restaurant at Baily Winery – Walking into Carol’s is somewhat like walking into a medieval or European castle. The menu features a variety of beautiful entrée salads, appetizers, sandwiches, fresh fish, steak, and pasta dishes.
Bel Vino Bistro -Bistro diners enjoy an upscale American menu with plates such as the seared albacore sandwich, delicious signature flatbreads, and fresh seasonal salads inspired by Chef Nathaniel Philips.
Meritage at Callaway Winery – Sitting high atop Temecula’s breathtaking wine country, Meritage at Callaway offers guests incredible panoramic views of the rolling hills and vineyards. Guests can enjoy a delightful array of fresh, farm-to-table meals, made from scratch.
Sangio’s Deli at Cougar Vineyard & Winery – Want a quick meal in the midst of wine tasting? Look no further than Sangio’s Deli. All Salads and Sandwiches are made to order with Boar’s Head quality products. Sliced meats and cheeses are also available.
Pinnacle at Falkner Winery – The Pinnacle offers great panoramic views, outstanding Mediterranean style food, and high quality service. Critics have consistently praised the food quality, customer service, and great ambiance at Pinnacle.
Flower Hill Bistro at Miramonte Winery – The bistro offers a variety of craft food items from the Fromage + Tomato, to the amazing Roasted Veggie flatbread, to the glorious Piri Piri Half Chicken.
Monte De Oro Bistro at Monte De Oro Winery – Offering casual lunch fare – seasonal salads, Panini’s, and pasta dishes along with delectable appetizers including meat & cheese plates, hummus, and seasonal snacks.
Annata Bistro at Mount Palomar Winery – Annata Bistro/Bar has a full service bar, handcrafted signature cocktail menu, beer on tap, all of the Mount Palomar Wines you know and love, and a Mediterranean inspired menu.
Cave Café at Oak Mountain Winery – With a focus on small plates of fresh, locally sourced ingredients, with creative flavor and presentation, head chef Eric Celaya offers a menu with the variety necessary to create snack plates, tapas, light meals, full Mediterranean-style dining, or even just an intimate dessert.
Mama Rosa’s Trattoria at Robert Renzoni Vineyards – Pizzas, gourmet sandwiches and pasta rule the menu here. Guest favorites include tortellini stuffed with braised short ribs, Gorgonzola cream sauce, garlic and Prosecco, and a meatball sandwich layered with sauce, salami, chili oil and Provolone, baked and finished with basil and Parmigiano.
Café Champagne at Thornton Winery – A breathtaking entrance to the Temecula Valley Wine Country, Café Champagne’s elegance combines with “Contemporary Fusion Cuisine” to create a well-rounded flair for the total gourmet experience.
Creekside Grille at Wilson Creek Winery – Dine al fresco among the vines and enjoy casual, yet tasteful items fill the menu with delicious appetizers, gorgeous salads, scrumptious sandwiches, and of course Creekside seasonally inspired specials.