Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savory crunch. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.
1 cup room temperature butter
1 1/2 cups all-purpose flour
1/2 cup icing sugar
2 tbsp Maple syrup
1/4 cup finely chopped almonds
1/8 cup slivered or sliced almonds for topping after cookies are rolled and cut
1/2 cup icing sugar or all-purpose flour for rolling
Preheat oven to 350 F degrees
Toss the 1/8 cup of slivered or sliced almonds into a small strainer over your mixing bowl. Sprinkle the icing sugar over the almonds and mix until almonds are lightly coated, and sugar has fallen into the mixing bowl below. Set aside the sugar-coated almonds
Add butter, flour, maple syrup, and chopped almonds to icing sugar and mix until all ingredients are fully incorporated.
Cover with saran wrap or clean towel and place in refrigerator for 15 to 20 min.
Take the dough out and lightly dust the rolling surface with icing sugar or flour.
Roll dough out to about 2 mm thick and cut into desired shapes. Transfer to a baking sheet lined with a piece of parchment paper or silicon sheet.
Sprinkle sugared almonds on top of cut cookies and bake for 10 to 15 min or until golden brown.
A Behind-the-Scenes Look at What Goes on in the Vineyard and Winery Before, During, and After Harvest in Temecula Valley
Equipment has been washed and sanitized. Bins have been readied. Summer vacations have been enjoyed, bodies rested and refueled for the work to come.
And then it begins. That perfect brix reading on the refractometer, telling winemakers and vineyard managers that the sugars in the grapes are where they want them to be. A quick sampling of a few berries straight off the vine indicate perfect phenolic ripeness – the grape skins have lost unpleasant, bitter flavors and have softened into something that will produce delicious, balanced wine. It’s go-time – the official kick-off of harvest. And it’s all underway in Temecula Valley Southern California Wine Country right now.
This is a busy time in the vineyard and the winery, and no day is the same. We caught up with a few Temecula Valley winemakers and winery staff to check in on how it’s all going, and what a typical day might look like at the winery during harvest. We also asked them if they have any superstitious, pre-harvest rituals and found out that winemaking isn’t all science and agriculture… it’s also a little bit of magic as well.
For the team at Peltzer Farm & Winery, the days leading up to harvest contain an energy shared by all. “Harvest season is usually an exciting state of limbo,” says Tasting Room Manager Danae Wager. “The grapes tell US when they’re ripe, so we wait on the sidelines in anticipation as the season begins. Typically, farmers wait until dark to pick the fruit, which preserves the sugar and acid levels needed to curate the desired end result that ends up in the bottle.”
Oak Mountain Winery owner Valerie Andrews paints a picture of the days and weeks leading up to the big moment when harvest officially begins:
“Oak Mountain’s harvest routine is to hurry and bottle everything in the tanks so we will have room for harvest. Next, we wash and test all equipment, as it has been sitting all year. Steve, by this time, has ordered yeasts and supplies so we are ready when Mother Nature says ‘go.’ We check last year’s timing of when we picked grapes and start testing sugar levels, then cross our fingers that we can get pickers to pick when we are ready. Fortunately, it always works out! Now it’s time for a glass of wine.”
“[It’s like] Mise en Place,” he explains. “This is a French term often used in professional cooking that roughly translates into ‘Get your act together!’ But what it really means is, before you get started, gather all you will need, do your prep work and make sure everything is in place. The best run restaurants as well as wineries know this well and plan ahead. Harvest is and can be unpredictable, chaotic and fast-paced but if you are ready it can also be smooth and predictable.”
Some pre-harvest rituals are more superstitious. “We bury 11 pennies in the ground on the first day of harvest,” says Sharon Cannon, Director of Operations for Akash Winery. “It’s an Indian good luck tradition that [Co-owner] Mrs. Patel started for the winery.”
Or they’re just plain sensible:
Says Joe Wiens, winemaker at Wiens Family Cellars: “We don’t really have any pre-harvest rituals besides stocking up the fridge with beer!”
THE REAL WORK
So once all of the pieces are in place, what does an actual day of working harvest look like?
Joe Wiens shares a snapshot of what the day-to-day can look like during this exciting time in Wine Country:
“We typically get in at 6 or 7 AM. One of us will start with turning caps on our fermenting reds, while the other weighs the newly delivered fruit. We taste the fermenting reds (not the most fun thing in the world at 6am!) and decide if anything is ready for pressing. The remainder of our workday entails racking settling wines, pressing and processing, and running lab analysis.”
While it’s exhausting work, Joe credits the sense of community and shared responsibility for getting them through it. “Our team has been together for years, and everyone is trained on many of our responsibilities from processing, to preparing yeast additions, to lab analysis and data entry,” he says. “We get the music going early and all work really well together to make the long days feel shorter.”
“Our days here at Palumbo start as early as 2 am and can last well into the night,” shares Nick Palumbo. “Then off to sleep for a few hours before starting again. We are a small, family winery so everyone gets involved. We are in the field sorting leaves out of the bins, then off to the crush pad for processing, fermenting, pressing, and barreling. There is a lot to do but somehow, we get it done each year. As we have always said we don’t have a choice; it will get done somehow.”
“A typical day consists of early morning vineyard visits to collect grape samples for analysis, brix and temperature readings on all fermenting wines, smelling the top of each fermenting tank to make sure there are no ‘off’ odors or nutrient deficiencies, and most importantly, tasting each lot daily,” explains Olivia Bue, Winemaker at Robert Renzoni Vineyards.
“And, once the reds come in, the real harvest bootcamp begins, with pumpovers three times a day, with at least three hours off in between. This involves sanitizing all hoses and pumps before and after each lot. As the reds approach the end of alcoholic fermentation its time press the wine off the skins… Each day consists of a lot of cleaning and scrubbing.”
Olivia says the hardest part of her day is when the alarm goes off at 3 AM. It’s also incredibly rewarding with moments of beauty as well. “[I love] processing the grapes as the sun rises,” she says. “I also love when the last lot is pressed out – not because harvest is over, but because I can look back and feel proud of all the blood, sweat, and tears put into the vintage.”
She also loves the team building that happens over their traditional 9AM happy hours.
Over at Wilson Creek, the day-to-day looks similar. And they get ready for the mammoth task ahead by going out for pizza and beer the Friday before harvest begins.
“We start picking at 10 PM and, depending upon the varietal, we finish with the harvest crew at 3 am,” says Wilson Creek Winery winemaker Gus Vizgirda. “The cellar crew kicks in on the crushpad at 4 AM. Whites are crushed and pressed and put in the tanks. Reds are crushed and put in the tank for two weeks for fermentation.”
With a total of 140 acres to harvest, this goes on for about 2.5 months, with two crews of twenty people working seven days a week. This hard work is recognized and rewarded in two ways. First, Gus arrives every morning at sunrise when the grapes are on the crushpad, and he plays the bugle for everyone – including the grapes.
Head on over to Lorenzi Estate Wines and you will see their crew at 3 AM, planning the day, taking readings, doing pumpovers, and picking crop starting around 4 AM, with the goal of being done by lunchtime so that they can avoid that Southern California midday heat in early Fall.
At Gershon Bachus, the dawn patrol continues, with the picking crew arriving around 3AM as well to pick the fruit and drop it at the winery’s production area.
“Our team arrives by 7AM,” explains Gershon Bachus owner Christina Falik and winemaker Dakota Denton. “For our hillside vineyards, we have a team picking out the leaves and bad clusters as the grapes take a ride on the elevator. The winemaking staff secures the connections to our concrete tanks where the fruit will go through fermentation. Then the pumpovers begin in order to make sure the must stays wet. This is done twice per day, until fermentation is done. Harvest for us goes fast, and is intense, as the fruit tends to ripen at a similar pace.”
What many people don’t realize is just how physically demanding harvest and winemaking are, requiring long hours, heavy-lifting, and early starts. “On a complicated day you can crush/destem, pump over, press, and move wine into barrels,” continues Christina. “This is not a day for the weary.”
The excitement – and work! – of harvest isn’t limited to those working in the vineyards or cellar. Oftentimes, the experience is shared by everyone at the winery.
“We love to gather and watch or participate in picking the fruit and making memories together,” says Danae at Peltzer. “Seeing the process firsthand and learning exactly how each grape is processed reignites our passion for farming and high-quality winemaking. We typically order pizza and invite the families of our staff to join in the festivities and ask as many questions as possible!”
And when it’s all over? At Wilson Creek, once harvest is complete, the team has a huge – and well-deserved – harvest party among the vines.
And they’re not the only ones celebrating a job well done. “Our end-of-harvest ritual is a PARTY,” says Christina. “Since our season is so short, it precedes the holiday season and is just as festive.”
Photo courtesy of Matthew Burlile- Instagram: @temeculaphotography
“Late harvest” refers to wines made from grapes left on the vine longer than usual and picked later than normal. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while still on the vine.
Late harvest wines are made around the world with almost every grape imaginable. Grapes like zinfandel and riesling are ideally suited to produce late harvest wine and are among the most popular.
Grapes used for late harvest wines go through their full growth cycle and then some – becoming super sweet and losing acidity as they ripen.
“Noble rot” is the term for the edible mold that causes grapes to lose nearly all of their water content. This natural process begins to take place in late September and can last until late October.
Late harvest grapes are often hand-picked. Sometimes, the usable grapes from one vine may only produce enough juice for a single glass.
Looking for a great bottle of Temecula Valley Late Harvest Wine?Check these wines out!
Ponte Winery – 2018 Late Harvest ~ This blend of red grapes has been picked late in our harvest season to give way to a deliciously sweet dessert wine. The result? A balanced, medium-bodied sweet treat boasting flavors of cherry pie & baking chocolate.
Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Green Goddess Dip
¾ cup (175 g) mayonnaise
¼ cup (60 g) sour cream
3 anchovy fillets
¼ cup (10 g) sliced fresh chives
¼ cup (10 g) minced flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 teaspoons lemon juice
1 large clove garlic, sliced
Kosher or sea salt
White wine vinegar
Roasted Red Pepper, Walnut, and Pomegranate Dip
1 large red bell pepper, 8 to 10 ounces (215 to 275 g)
1/3 cup (15 g) soft fresh breadcrumbs
1/3 cup (35 g) lightly toasted and coarsely chopped walnuts, plus more for garnish
1 large clove garlic, sliced
1 tablespoon extra-virgin olive oil
2 teaspoons pomegranate molasses, plus more for garnish
1 teaspoon fresh lemon juice
Scant ½ teaspoon toasted cumin seed, pounded fine or ground cumin
½ teaspoon Aleppo or Maras chili, hot paprika, or other medium-hot ground red chili
Kosher or sea salt
Parsley or cilantro leaves for garnish
Green Goddess Dip:
In a blender, combine the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, lemon juice and garlic. Blend until completely smooth and green. Transfer to a bowl and season with salt. Taste and add a splash of wine vinegar if the dressing needs more acidity.
Makes about 1 cup (.25 l)
Roasted Red Pepper, Walnut, and Pomegranate Dip (Muhammara)
Preheat a broiler and position a rack about 6 inches (15 cm) from the element. Broil the bell pepper on a baking sheet until blackened on all sides. Set aside until cool enough to handle, then discard the skin and seeds. Pat the roasted pepper dry on paper towels.
Put the roasted pepper, breadcrumbs, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin and chili in a food processor and blend until smooth. Add salt to taste and blend again. Taste and adjust the sweet-tart balance to your liking with more pomegranate molasses or lemon juice.
Spoon the dip into a bowl and garnish with a drizzle of pomegranate molasses, a few chopped walnuts and parsley or cilantro leaves.
Bolero Cellars ~ 2018 Granacha Rosa – Ripe stone fruits, wild strawberries and rosemary delight the nose; the palate sensation is that of biting a ripe, fleshy & juicy nectarine that has been soaked in white wine. The finish is surprisingly fresh and clean.
Oh me, oh my, oh! It’s Cinco de Vino! Okay, so it’s really Cinco de Mayo, but come on! Loving all things wine, what else are we gonna’ talk about?
Mexican food with wine, you say? If you’ve never ventured into pairing wine with your favorite Mexican food, trust us. It’s as fun as it is easy!
Let’s start with a little hint: alcohol intensifies the heat of chiles, and chiles intensify the alcohol, so choosing lower alcohol wines is the first step. The second step is to choose those that are crisp with acidity. They’re best suited to complement the complex flavors and spices of great Mexican cuisine. And thirdly, always pair the wine with the sauce, not the protein. i.e., consider the ingredients in your dishes. In general, red wines will work best with earthy chipotle, pasilla or adobo chile sauces – or if it’s all about that cheese! White wines will work better with lime, citrus, tomatillo and cilantro or herbal sauces. Cinchy, huh?
Some particularly good white varietals to consider might include Sauvignon Blanc, Pinot Grigio, an Albarino – or even a dry Riesling.
Red wine lovers should try Tempranillo, Sangiovese or Malbec, a luscious Zinfandel or even a supple Syrah.
But, like we always say, wine guidelines and suggested pairings are just that – suggestions. The right wine for you is the one you like best! We just recommend that if you’re entertaining, play it safe and have a couple of different options available.
There’s a Temecula Valley wine out there that will make your Mexican fiesta excelente and take your meal from tasty to sabroso!
Nothing screams romance more than fondue! So, this Valentine’s Day, if you’d prefer to forgo the crowded restaurants and opt for a quick, simple and romantic meal at home, we’ve got you covered with this cheese fondue recipe. Pair with a salad, your favorite Temecula Valley Riesling and perhaps some chocolate fondue for dessert…and…voilà, you’ve got the perfect Valentine’s dinner.
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. FurnitureCap Spear with fondue forks or wooden skewers, dip, swirl and enjoy!