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Summertime! And the livin’ is easy…

Friday, July 2nd, 2021

Barbecues are a great way to enjoy the outdoors! And all that grillin’ just screams for a good red wine. But if you’re thinking it’s too warm for red, think again! With these few tips, finding the perfect summer sip won’t have to put your love of red on hold.

Grillin’ & Sippin’
  • Chill out! Pop your bottle of red wine in the fridge for about 30 mins – or in an ice chest for about half that – and you’ll be amazed at how much more refreshing it will taste.
  • No or Low Oak wines are generally fresher and fruitier.
  • Low to Moderate Alcohol levels usually equate to lower tannin levels for a wine that won’t weigh you down.
  • Light to Medium bodied wines tend to be easy on the palate, bright and light.

So, whether you’re in the backyard or on the beach – serving burgers and brats, or steak and grilled veggies – there’s tons of options for pairing your favorite Temecula Valley wine with whatever you’re serving up.

If the mainstay is red meat, a spicy Zinfandel or Syrah would be perfect. If you’re looking for a more mellow choice, a fruit forward Merlot always works; it’s also great with chicken, pork chops or fish. If your fave is a Cabernet, go ahead and drink what you like. But try not to shortchange your options. Go for a nice red blend for the best of all worlds. And don’t forget about a blush wine; there’s nothing a nice dry rosé can’t do for spicy ribs and coleslaw – or a plate of spicy hot wings!

A few Temecula Valley wine suggestions for your next barbecue:

Baily Winery ~ 2019 Rosé of Sangiovese: fun, fruity and full of character
Miramonte Winery ~ 2019 Rosé: bright strawberry | watermelon flesh | cantaloupe | iris | hibiscus | off-dry
Robert Renzoni Vineyards ~ 2016 Big Fred’s Red: ripe blueberry and black cherry, hints of caramel
Maurice Car’rie Winery ~ Cody’s Crush: cabernet sauvignon, merlot and petite sirah blend
Oak Mountain Winery ~ 2016 Merlot: aromas of black fruits such as black cherry, blackberry and cassis

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July Winery Events

Friday, July 2nd, 2021

Summertime is here and we are welcoming you back into wine country! There are so many amazing things to see and do this month; spend your 4th of July sipping with us as many wineries are open for the holiday, or join us for outdoor summer concerts at South Coast and Wilson Creek wineries, live music at Foot Path and Peltzer or join in on the fun at Oak Mountain’s “Murder in Sin City Paramount Casino.”

4th of July Fireworks

Foot Path Winery | Food Wine and Music | July 24; $35 wine club $40 non-wine club. Call the winery for reservations at 951-265-9951.

Oak Mountain Winery | July 16; VIP 5pm, Gen. admission 6pm |Murder in Sin City Paramount Casino is throwing a party of epic proportions with the highest rollers and gutsiest gamblers. Whose secrets will be exposed. Which lies will be uncovered? Who will fall victim? Your bet is ours!” Reserve your spot today!

Peltzer Family Cellars | Join us in the Crush House on July 22nd from 6:00pm-9:30pm for a totally amazing, interactive dueling pianos show with The Killer Dueling Pianos. Tickets are $45 each, include a glass of sangria, and can be purchased at peltzerwinery.com.

South Coast Winery Resort & Spa | Rhythm on the Vine is back with a live Jazz performance on July 18th. Paul Brown & Gregg Karukas take the stage at 7:00pm. Tickets available now starting at $65. https://www.southcoastwinery.com/concerts/jazz-concert-series

Wilson Creek Winery |Save-the-date! Join us under the stars in the heart of wine country for an amazing up close and personal country concert with Jerrod Neimann on September 12! Tickets on sale now at https://www.purplepass.com/#219621/Wilson_Creek_Winery-Jerrod_Neimann_Country_Concert-Wilson_Creek_Winery-September-12-2021.html

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A Bright Future for Temecula Valley Southern California Wine Country

Friday, July 2nd, 2021

Get to Know the Next Generation and Youngest Rising Stars of This Top Wine Destination

Damian & Lucca Doffo

While many think Temecula Valley is a relatively young wine region, this Southern California wine hot spot actually celebrated its 50th anniversary in 2018! In fact, Temecula Valley has been around long enough now that the next generation of winemakers and winery employees are starting to leave their mark on this dynamic wine destination. It’s not uncommon to see multiple family members working at the same winery, sons and daughters learning the ropes and making wines alongside their parents, and young, fresh-faced winemakers just starting out in their careers staining their hands purple in the cellar.

From Temecula Valley Wine Country pioneer Phil Baily’s 24-year-old grandson Alex, who is an integral part of the Baily harvest crew alongside Phil and Phil’s son Patrick, to Nick and Cindy Palumbo’s son Reed who has been put to work in all aspects of the winery, vineyard and production at Palumbo Family Vineyards & Winery, to second generation winemaker Damian Doffo’s very young children who are regularly seen playing amongst the vines and at the winery, the future is bright Temecula Valley! Passionate winemakers, winery owners, and staff of all ages are all bringing a touch of magic to the region that Wine Enthusiast Magazine called one of the Top 10 Wine Destinations in the world in 2019.

We caught up with a few of Temecula’s youngest winemakers and next generation winery employees to learn what it’s like not only to work with family, but to be the faces of the future of Southern California Wine Country.

Jeff Carter, President of Carter Hospitality Group

Jeff Carter

Jeff is the son of Jim Carter, founder of Carter Hospitality Group and South Coast Winery, celebrating its 20th anniversary this year. Jeff was originally the CFO for Carter Hospitality Group from 1998 to 2011, ultimately becoming president in 2011.

TVWA: What is it like working with family?

JC: Working with family can be a blessing and a curse. While we have many common goals to help the business succeed, we sometimes have different approaches. Since we’re more familiar, we can be and are more direct with each other versus a traditional corporate business setting. At the end of the day, we are family and work through those differences, ultimately bringing everyone closer together. Having lost my mother when I was 24 years old, I am thankful for the time spent with my father working on new endeavors. I hear so many people wishing they had spent more time with their loved ones; I get to do that on a daily basis.   

TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

JC: I think we are starting to see some of the transition from one generation to the next and I am not yet sure how it will all work out. Will the new visions of the next generation turn into reality, or will time and experience build an appreciation for what the first generation has built? I believe the next generation of winemakers will continue to create one-of-a-kind experiences for the public, just as the first generation did. The next generation has newer technologies and data to refine the quality of the wines and are able to cast a larger net outside of Southern California – which is exciting to see.

TVWA: What do you see for the future of Temecula Valley Wine Country?

JC: Temecula Valley continues to build a stable of serious wineries making amazing and complex wines. I see Temecula Valley Wine Country expanding its presence in wine consumers’ minds and hearts, whether that is pulling in guests to the valley from a larger geographic area or putting a bottle of wine on their dinner table 3,000 miles away. Temecula has matured as a wine destination and wine aficionados across the country will continue to take notice.

Joseph Wiens, Winemaker, Wiens Family Cellars

Joseph Wiens

Joseph Wiens is one of about ten other members of the Wiens family that work at the winery. He followed in his father and founding winemaker Doug’s footsteps, and has been the head winemaker for nearly 11 years now.

TVWA: What is it like working with family?

JW: Overall, it’s been great.  Our (huge) family all has special strengths in their positions, and we all work together to make sure our guests enjoy their time with us.  We have a tradition at our winery that gives the winemaking staff relative autonomy over our winemaking program, which is very freeing, and allows our creative sides flourish. Also, sometimes we fight (just like any other family).

TWVA: Fighting in any family is to be expected! At least you have wine to get through it. Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

JW: The younger generation pushes to try new winemaking techniques, less traditional blends, and branding that resonates with our generation.  Since we have so many age groups involved at our winery, we tend to diversify our portfolio of offerings, which translates into a wine list that appeals to a very wide audience.

TVWA: What do you see for the future of Temecula Valley Wine Country?

JW: I see more of the younger generation getting involved with winemaking and ownership.  That will help to keep Temecula Wine Country fresh, exciting, and relevant as a Southern California destination. 

With so many family members working alongside you, you must have some great stories to tell! Can you share?

JW: Although we’re a big, diverse family, we always get together for family gatherings.  Once the adults have enjoyed enough beer and wine, they challenge each other to a “feats of strength” game called leg wrestling (which looks as strange as it sounds).  Basically, two people lay on their backs and try to flip over the other person, using only their leg.  My uncle, Big Dave was the final boss, and to my memory, has never been beaten. 

Damian Doffo, CEO & Winemaker, Doffo Winery

Damian Doffo

Damian is the 37-year-old son of Marcelo Doffo, who purchased the land and planted vines in 1994, and wasted no time involving the whole family in the business, including Damian and his sisters Brigitte and Samantha. Damian has been the winemaker for 12 years, and also became CEO five years ago. Big sister Samantha is in charge of events and tours for the winery, and Damian’s other sister Brigitte handles all things related to design, merchandise, and aesthetic for the business.

TVWA: What is it like working with family?

DD: We love it! Our inside joke is that we even hang out after work. That’s how you know we really like each other! 

TVWA: What is it like being among the youngest winemakers in Temecula?

DD: I feel very lucky to be in the Temecula Valley amongst great company of young, talented winemakers. It’s been fun watching my peers develop and produce some amazing wines in the Valley.

TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

DD: The next generation is putting their twist and mark on the valley. I believe that this last year really put some separation between the wineries that pivoted and adapted versus those that bunkered down and went static through the pandemic.  

TVWA: What do you see for the future of Temecula Valley Wine Country?

DD: I see Temecula continuing to create its own legacy in the wine world. Our model doesn’t conform to the norms, but it’s working for us! Temecula needs to own its diversity and its tourism appeal and run with it! Celebrate the uniqueness of what our small slice of heaven offers the world.

Justin Knight, Winemaker, Danza del Sol Winery & Masia de la Vinya Winery

Justin Knight

Justin’s first job in wine was in the tasting room at Danza del Sol Winery over 12 years ago, where he first developed an interest in the production side of the business. After working under then-winemaker Mike Tingley and assistant winemaker Renato Sais, he learned the ropes, ultimately being promoted to head winemaker for both Danza del Sol and sister property Masia de la Vinya in 2018.

TVWA: What is it like being among the youngest winemakers in Temecula?

JK: I wouldn’t want to be a “young winemaker” anywhere else. Being an up-and-comer in most industries can be an intimidating time, but the previous generation of winemakers has set a strong foundation which has allowed the beginnings of a new generation to come and thrive. There is also more of a camaraderie factor in the valley, that I don’t believe is as strong in many other regions. 

TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

JK: Experimentation is one word that comes to mind in searching for differences in winemaking styles between generations. I think the younger generation will be more likely to experiment as they try and find a style of their own. Personally, I pull a lot of inspiration from the “old school” winemaking techniques that I learned from my predecessors, while also using a fair amount of “new” practices in order to make the best quality wine I can. 

TVWA: What do you see for the future of Temecula Valley Wine Country?

JK: I see Temecula continuing to grow and getting more world recognition as our region’s potential is fully realized. 

Spenser Epperson, Sales Associate, Wiens Family Cellars

Spenser Epperson

Spenser’s mother was the first non-family employee at Wiens. She started out as a sales associate in the temporary tasting room trailer while the family was building what is now the winery’s main tasting room, ultimately becoming an assistant manager before retiring ten years after she started. Spenser has been a sales associate at Wiens for two years now.

TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

SE: There has been noticeable change in the level of service expected, as well as amenities desired over the last 15 years or so. Many tasting rooms in the Valley were a belly-up style, and more informal for many years. With the change of guard, so to speak, the expectations are different, and many wineries have changed to meet demands like table service, on-site restaurants, and other amenities.

TVWA: What do you see for the future of Temecula Valley Wine Country?

SE: I believe Temecula is beginning to find itself with regard to what grape varieties can thrive and evoke a sense of place in our warm and arid climate. We are in the very early stages of transformation from a weekend destination to a serious wine region as the next generation of winemakers apply new ideas and begin to assert a more dominant role in the valley.

Meanwhile, my generation is beginning a transformation of their own. I feel my generation is much more open to new experiences. While my parents would stick to ordering a Cabernet Sauvignon or Chardonnay on a wine menu, my generation is much more open to new experiences, and is willing to try more esoteric grape varieties on a wine menu. They are also beginning to reach that age when my own parents began to discover wine. It is only a matter of time before these trends converge. When that happens, watch out!

TVWA: It’s great that Temecula Valley is home to so many unique grape varieties in addition to the classics! Can you share any funny stories from your experience working at Wiens?

SE: My mother once brought home a 2012 Grand Rouge (The Wiens Family flagship wine) for me to try. She opened it and left it on the counter. I found it and thought it was left out overnight, so I dumped it down the kitchen sink! Needless to say, I was sad when, years later, I finally had a chance to taste how good it is. We now laugh when we remember that story.

Olivia Bue, Winemaker, Robert Renzoni Vineyards

Olivia Bue

Olivia has been part of the winemaking team at Robert Renzoni Vineyards since 2014, becoming head winemaker in 2017. Her passion and commitment to quality have contributed in no small way to the large number of 90+ point scores Robert Renzoni wines have received over the years.

TVWA: What is it like being among the youngest winemakers in Temecula?

OB: Honestly, I feel like I have a lot to live up to being among the youngest in the valley and surrounded by many incredibly talented winemakers here who have been making wine for decades. I have definitely leaned on them through the years to fully understand this region’s idiosyncrasies. When I first began working in Temecula Valley as a 23-year-old, I dreaded when people asked me my age, but here I am 9 years later and feel so proud of this opportunity to grow with the wine region.  

TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

OB: The next generation of winemakers may be a bit more adventurous with old school winemaking philosophies. I think it’s great to see young adults enthused about wine, so our market is much bigger now than it was two decades ago. We younger winemakers are able to connect with that audience as well as the older consumers.

TVWA: What do you see for the future of Temecula Valley Wine Country?

OB: The main goal is for Temecula Valley to get recognized for quality winemaking beyond just Southern California. Seeing visitors specifically flying into Southern California to come spend a weekend in the beautiful Temecula Valley is so exciting. The unity this region has among the winery leaders is incredibly special. 

Dakota Denton, Winemaker, Gershon Bachus Vintners

Dakota Denton

Dakota Denton is the 35-year-old winemaker at the picturesque Gershon Bachus Vintners along the De Portola Wine trail, where he has been working in winemaking since 2013.

TVWA: What is it like being among the youngest winemakers in Temecula?

DD: Being a young winemaker I find that people are surprised about my age, and time spent working for Gershon Bachus Vintners. It’s been amazing to be able to work with some of Temecula’s great winemakers at such a young age. I was lucky enough to start working full-time in production at the age of 20. The amount of support I have received from the winemakers before me and the encouragement to keep on pursuing my dreams has helped me meet my goals at a young age. 

TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?

DD: As for winemaking, I’m going to have to say no, because the wine industry is constantly updating and innovating; so, as a winemaker – young or old – we are constantly trying to keep up with the times, and the best winemaking procedures to make the best product we can.

TVWA: What do you see for the future of Temecula Valley Wine Country?

Growing up in Temecula, I’ve been able to see wine country grow and grow, and the wine get better and better every year. Temecula Valley Wine Country is producing world class wines, and, as young winemakers, it’s our job to keep the quality next-level.

TVWA: Got any stories from when you were just starting out in the business?

DD: During my first production job on a hot summer day during harvest, the cellar crew and I got in trouble at work for starting a water fight that went on for about 10 minutes – all of us just spraying each other with hoses and dumping buckets of water on each other. It was a blast.

Photos courtesy of Carter Hospitality Group, Doffo Winery, Wiens Family Cellars, Danza Del Sol Winery, Robert Renzoni Vineyards and Gershon Bachus Vintners.

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Mother’s Day in Wine Country

Tuesday, May 4th, 2021

Akash Winery & Vineyards
VIP Experience with the team from Pretty Paints, Bottle of wine, charcuterie board, and experience by Pretty paints. Must be 21+ to attend.
Saturday, April 8th. Various sessions throughout the day. $125pp. www.akashwinery.com to purchase tickets.

Avensole Winery            
Mother’s Day weekend specials at the Restaurant Saturday & Sunday. Reservations recommended at www.avensolewinery.com/restaurant

Bel Vino Winery
VIP tables available at $150 per table. Seating is for 6 people per table.  Includes VIP seating, 1 bottle of Brut, orange juice to make Mimosas and a flower arrangement to take home.  There is an option to pre-order Grazing Theory Charcuterie Boards. Contact Macey at macey@belvinowinery.com  to reserve a table.  Available tables are limited.

Bella Vista Winery
Guests are welcome to bring food and purchase a glass of wine or a bottle to enjoy in our picnic area.  Free glass of champagne for moms who purchase a tasting.  No reservations required unless party is more than 15 people.  (951) 676-5250. Open from 10 am until 5 pm. 

Callaway Vineyard & Winery
Treat Mom to the very best this Mother’s Day with a gourmet dining experience curated by Chef Anthony at Meritage from 10 am to 6 pm. Reservations are required. To make a reservation: www.callawaywinery.com/meritage-restaurant/make-a-reservation/  Wine tasting is available from 11 am to 6 pm. Live music on the Courtyard performed by Jerry Costanzo from 12 to 4.

Cougar Vineyard and Winery
Mother’s Day Brunch, 11-2p 45/40 WC, day of 50/45 WC. Includes Sangria Float, Frittata, Fruit Salad, Coffee and a long stem Pink rose for pre-paid attendees that are Moms.  Call 951.767.8398 or email events@cougarvineyards.com

Europa Village Wineries & Resort
Mother’s Day Gourmet lunch & bubbles. Sunday, May 9 from 12 pm – 3 pm
This Mother’s Day, treat Mom to an exquisite lunch at il Piazza from 12 pm to 3 pm, featuring crave-worthy dishes, unlimited sparkling wine, and live music from Jimmy Patton.
$80-85 per person | $72-76.50 for Société Members (Includes bottomless sparkling wine from 12-2 pm) Kids (10 & under): $30 | $27 Société. Reservations www.europavillage.com
              
Falkner Winery
Mother’s Day Brunch Sunday May 9th from 10 am – 3 pm. Join us for a plated Brunch to celebrate MOM, featuring Prime Rib, Raw Oysters, Crab Benedicts, & many more! Complimentary glass of champagne to guests 21+. www.falknerwinery.com

Longshadow Ranch Winery       
Mother’s Day Music & Brunch. Brunch at 11:00 am by Great Scot BBQ on the Longshadow patio. Reserve your brunch table at www.longshadowranchwinery.com  Music at 1:40 pm by Carlos Reynosa (Native American flutes and guitars)

Lorimar Winery
Mother’s Day Brunch. May 9.  $75/$67.50 WC, Bottomless mimosas, served buffet style to include seafood station, breakfast favorites, rib-eye, salmon and more. For ticket’s, please visit www.lorimarwinery.com

Masia de la Vinya Winery
Brushes & Brut  May 8 at 2:30 – 5PM.  Treat Mom to a relaxing afternoon as she sips on a glass of our NV Brut and creates a Starry Night Sunflower bottle masterpiece. $40 members/$46 Guests. Art supplies and ONE complimentary glass of NV Brut included. https://www.masiadelavinya.com/res-391238/Brushes-Brut-Starry-Night-Sunflower.html

Peltzer Family Cellars
Mother’s Day Brunch under the Mulberry trees on the Farmstead – two seating; 10-12 and 1-3pm. The Crush House will have 50 cent mimosas for the first 50 minutes and $12 mimosas the remainder of the day, photo ops, sweet treats, and live acoustic music. Please visit www.peltzerwinery.com

Vitagliano Vineyards and Winery
Live music from George and Grace from 2-5pm located at the Brook House

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And Here’s How It All Began…

Tuesday, January 5th, 2021

Brookside Winery 1971

In the 1850s, Temecula became a stop on the stagecoach lines that were becoming the logistical route of choice in California. So popular was this route, a post office was set up in town which was a rare institution in California at the time. Settlement increased during the late 1860s as displaced Confederates moved West in the wake of the Civil War.

Because of the region’s isolation, Temecula retained many of its Native American, Spanish and Mexican customs and culture long after California was ceded to the United States. Throughout time, however, Native American lands were being purchased or seized and in 1875, the final blow was delivered when tribal nations signed a treaty relinquishing the remainder of their land in the Temecula Valley. A decade later, the Native Americans who remained were relocated to the Pechanga Reservation.

The railroad line boosted Temecula’s economy when the route was extended to the region in 1882. Unfortunately, the line was abandoned later that decade due to damage from incessant flooding. The major industries during these years were stone quarries, cattle and shipping. During the American Prohibition of the 20s and 30s, the Temecula Valley operated its share of bootlegging and speakeasies.

In 1904, Walter Vail arrived in Temecula and bought nearly 90,000 acres in the region. His family would do much to influence and shape the town during the first half of the 20th century. The Vail family’s biggest achievement was damming the Temecula River and creating Vail Lake in 1948.

In 1961 Mahlon Vail had been successfully operating the enormous Vail Cattle Ranch for nearly six decades. He was in his seventies and his health was failing. With no immediate heirs Vail began actively seeking a buyer for the ranch. One of those potential buyers contacted Richard Break, an experienced farm manager and broker from Fresno. The buyer wanted his professional opinion on the feasibility of growing citrus on the property. After reviewing temperature records for the Temecula area kept by the University of California at Riverside, Break became convinced that the climate and soil conditions in the valley were better suited for the growing of wine grapes.

In 1964 Vail successfully completed negotiations on the sale of the ranch to Kaiser Industries and Macco Realty, who together formed the Rancho California Development Corporation. Throughout 1965 the development company mapped out its plans for a “Master Planned Community.” The community would include commercial and industrial sites as well as residential and agricultural development. The campaign attracted the attention of a number of notables including then California Governor Ronald Reagan, who purchased a sizable portion of the Santa Rosa Plateau.

Another Hollywood couple who saw an opportunity to pursue a long-held dream of retiring to a sizable estate with a comfortable Mediterranean style adobe was Vincenzo and Audrey Cilurzo. In 1967 they purchased 40 acres of property down a long dirt road known as Long Valley Road (soon to become Rancho California Road). The Cilurzo’s established the first modern commercial vineyard in the Temecula Valley in 1968.

In 1974, the founding of Callaway Winery (by Ely Callaway, of golf fame) marked the beginning of large production winemaking in the Temecula Valley. Callaway, sold the winery in 1981 to Hiram Walker and Sons. John Poole opened Mount Palomar Winery in 1975, and in 1978 the Cilurzos opened another Temecula winery at a new site. Their original vineyard, Temecula’s oldest, is now owned by Maurice Carrie Winery. Today, there are over 40 wineries in the Temecula Valley.

Though Temecula became an incorporated city in 1989, the region officially became an American Viticultural Area (AVA) in 1984. Modern Temecula Wine Country is located east of the Rainbow Gap in Riverside County and the Temecula wine community has grown considerably since its humble beginnings.

Copy courtesy of The City of Temecula and Robert Renzoni Vineyards

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WINE MEETS CHEESE

Wednesday, December 2nd, 2020

Wine Meets Cheese

This holiday season, up your cheese board game with these expert suggestions for pairings with some of our region’s most popular wines. Not sure what cheeses play well with your favorite Temecula Valley Chardonnay, Zinfandel, or Cabernet Sauvignon? Now you know.

CHARDONNAY

  • Triple-cream cheese: These cream-enriched, high-fat cow’s milk cheeses have a texture like whipped frosting and a luxurious richness that work well with Chardonnay’s plush, rounded mouthfeel.
  • Brie: This semisoft cow’s milk cheese has a buttery, spreadable texture and mushroom scent. A velvety Chardonnay complements that supple, spreadable interior and the Brie doesn’t overwhelm the wine.
  • Monterey Jack: California’s iconic table cheese is mild, mellow, and a great melter. Try it on a grilled cheese sandwich with a glass of Chardonnay. The wine’s acidity and minerality help balance the buttery sandwich.


Suggested Pairings:

Callaway Vineyard & Winery – 2018 Winemaker Reserve Chardonnay ~ The 2018 Winemaker’s Reserve Chardonnay is silky on the pallet with flavors of green apple, tropical fruit and hints of honeysuckle. Floral scents and an oaky finish will leave you longing for more. 

Oak Mountain Winery – 2019 Chardonnay ~ You can pick up apple, pineapple, honey, vanilla, and roasted flavors that really fill the mouth. This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, crème brulee and caramel. Pairs with roast chicken.

Ponte Winery – 2018 Chardonnay ~ A lively, fresh white wine with delicious Fuji apple and allspice notes. Let the lush mouthfeel & minerality on the finish whisk you away sip after sip.

ZINFANDEL

  • Hot pepper jack: An everyday cheese with some sass and spice makes a fun pairing for a peppery Zinfandel. Make quesadillas or mac-and-cheese with hot pepper jack, and Zinfandel will be just the right lively match.
  • Aged Gouda: Matured for six months or more, cow’s milk Gouda develops butterscotch aromas and a salted-caramel flavor (although the cheese doesn’t have a speck of sugar). A powerful Zinfandel with its ripe blackberry jam scent has the strength for that seeming sweetness.
  • Smoked Cheddar: Put a lightly smoked Cheddar on a charcuterie or antipasto platter and open a fruity, medium-weight Zinfandel. Give the wine a quick chill—maybe 15 minutes in the fridge—to brighten its fruity notes and make it a refreshing counterpoint to the smoky Cheddar.

    Suggested Pairings:

    Doffo Winery – 2017 Zinfandel ~ This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. The balanced acidity and voluminous mouthfeel leave a long lasting finish.

    Hart Winery – 2017 Zinfandel ~ This deliciously complex wine is illustrative of the quality attainable from a well-farmed young vineyard. Less spicy, jammy and lower in alcohol than a Northern California Zin, this wine is remini-cent of its first cousin Primitivo and is a fine complement a variety of dishes. 

    Lorenzi Estate Vineyards & Winery – 2015 Zinfandel ~  There is a seamless transition from the front to mid to finish on this wine. The finish is so clean, holding on to the dried fruit elements to the end and nothing is out of balance. It’s pure joy to drink this wine.


CABERNET SAUVIGNON

  • Camembert: Similar to Brie but smaller, Camembert is the perfect size for four people to share with a bottle of Cabernet Sauvignon. A ripe Camembert has a big beefy aroma, with notes of mushroom and garlic. It can stand up to the deep flavor and tannic strength of Cabernet Sauvignon.
  • Cheddar: An aged Cheddar has a creamy-yet-crumbly texture, layers of flavor that unfold slowly, and a vivid tang. Seek out a clothbound (also known as bandage-wrapped) Cheddar for maximum complexity and compatibility with a fine California Cabernet Sauvignon.
  • Dry jack: The extra-aged version of a Monterey jack is firm, complex, and deeply nutty. It needs a concentrated red wine such as Cabernet Sauvignon to match it in strength.


Suggested Pairings:

Baily Winery – 2016 Cabernet Sauvignon ~  This Cabernet offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Leoness Cellars – 2017 Cellar Selection Cabernet Sauvignon ~ Inviting aromas of black currant and boysenberry fruit layered with subtle notes of vanilla, black licorice, olive and sweet oak leading into a lingering finish.

Masia de la Vinya – 2016 Cabernet Sauvignon ~ Rose petals, baked cherry pie, slight bite of white pepper.

Content and photo courtesy of The Wine Institute of California.

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Your 2020 (and beyond) Temecula Valley Holiday Wine Guide

Wednesday, December 2nd, 2020

Holiday Wines to Pair or Share

If there has ever been a year that has called for wine, 2020 is that year. And, since the holidays may look a little bit different to many of us this season, we’re all probably going to need a tad more adult grape juice over the next month or so.

In Temecula Valley, we enjoy a warm, Mediterranean climate that offers long, sunny days followed by afternoon breezes and cool, crisp nights; these conditions are ideal for ripening grapes while retaining balance and acidity. As a result, we are able to produce a wide range of wines from dozens of different grape varieties – plenty of which are absolutely perfect for holiday sipping and gift-giving (if you can part with your bottles). Here are a few of our favorites this season.

When the situation calls for bubbles:

As far as we’re concerned, bubbles are always in order. This year, toast the little things in life that we all seem to have come to appreciate so much more in 2020, like finally getting around to cleaning out that hall closet; or your third-grader nailing their virtual book report; or whipping up your very first homemade loaf of bread. Who needs a wedding or a birth announcement when we’ve got these everyday triumphs all around us?

Temecula Valley produces some truly wonderful sparkling wines in a range of styles from sweet to bone dry. Many Temecula Valley sparklers are even made in the “méthode traditionnelle” or Champagne method, where the wine undergoes secondary fermentation (the one that gives the wine its bubbles) in the bottle, and spends a long time on its “lees” – the little yeasty cells that give traditional method sparkling wines those unmistakable and delicious toasty, brioche-like aromas.

A few to try:

Carter Estate Winery Blanc de Noir, $35

South Coast Winery Vineyard Rose Sparkling Rosé NV, $20

Oak Mountain Winery Sparkling Pinotage NV, $34

Thornton Winery Cuvée de Frontignan NV, $39

Rosé ALWAYS

Rosé isn’t just a summer sipper! It’s a wonderfully versatile wine that pairs well with a variety of different foods, like colorful charcuterie platters, savory salads, fish and light meats. Temecula Valley is home to a growing number of delicious rosé wines in a whole spectrum of hues from pale salmon to bright magenta, and flavors from dry and crisp to sweet and cheerful. Rosé is also a great in-between wine when you can’t agree on whether to drink white or red (Let’s face it. Who hasn’t had that argument with their spouse or significant other?).

A few to try:

Akash Winery 2019 Parlez-Vous Rosé, $35

Hart Winery 2019 Grenache Rosé, $22

Robert Renzoni Vineyards 2019 Lyric Rose, $29

Avensole 2018 Brooke Rosé of Merlot, $26

Food Friendly Favorites

One thing is for certain over the holidays, regardless of whether or not you are traveling or getting together with friends and family: there will be lots of eating. Consider December your last hurrah before those New Year’s resolutions rear their ugly heads and you feel compelled to cut carbs, hit the gym or – gasp! – embrace the whole “Dry January” movement. In the spirit of indulgence, make sure you have a selection of wines on hand that pair with a wide variety of holiday dishes. Choose a quaffable white and a juicy, versatile red that will complement rather than overpower the inevitable smorgasbord that lies ahead this month. Save the heady stuff for sipping solo after the last dish has been washed and put away, and you finally have a few minutes to yourself to lounge by the fire.

A few to try:

Danza del Sol Winery 2019 Albariño, $32

Wiens Family Cellars 2019 Chardonnay, $34

Miramonte 2017 Tempranillo, $50

Wilson Creek 2019 Variant Series Cabernet Sauvignon/Zinfandel Blend, $21

When it’s time to open something special

If there is one thing that 2020 has taught us, it’s that nothing is for certain. If you have been sitting on those special bottles of wine you have collected over the years, and are waiting for the right occasion to open them, now is the time. Few things scream “self-care” like curling up on the couch by the fire with your partner or a great new TV series and a bottle of something totally over the top. You deserve it after everything 2020 has thrown at you.  

A few to try:

Ponte 2018 Chardonnay Reserve, $50

Doffo Winery 2017 Private Reserve Cabernet Sauvignon, $89

Lorenzi Estate 2014 Private Reserve Cabernet Sauvignon, $225

Leoness Cellars 2017 Signature Series Meritage, $100

When you’ve got a sweet tooth

Why just have dessert when you can have dessert paired with a small glass of dessert wine? There are many wineries in Temecula Valley that are producing some interesting and truly impressive sweet tipples. Sip these alongside something decadent like a chocolate tarte or a winter cheese course with all the fixings, like nuts, candied fruits, preserves, and sweet breads. Or just pour a taste of the luscious nectar, retire to the living room, and see above regarding self-care.

A few to try

Callaway Winery 2017 Late Harvest Chardonnay, $35

Europa Village Bolero Cellars 2004 Tesoro del Sol, $40

Fazeli Cellars 2013 “Rumi” 100% Cinsault Dessert Wine, $95

Monte de Oro 2008 Forty85 Dessert Wine, $65

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Winter in Wine Country

Wednesday, December 2nd, 2020

Winter in the Vines

So, what exactly goes on in the vineyards when it’s winter time?  The annual growth cycle of Temecula Valley’s grapevines consummates in autumn with leaf fall followed by vine dormancy. After harvest, typically August-October in Temecula, the vine’s roots and trunk are busy storing carbohydrate reserves produced by photosynthesis in their leaves. Once the level of carbohydrates needed by the vine is reached, the leaves change from green to yellow and start to fall off the vines. Usually after the first frost, the vine enters its winter dormancy period. During this time, winemakers get a break from the bulk of their farm work as the vines sleep and start to prepare for the next wine season.

During this dormant period, according to Wiens Family Cellars winemaker Joe Wiens, the vines don’t need a lot of attention. Wiens puts on a little water to keep the roots moist and let them sleep. “We get to breathe a sigh of relief after the long hours of crush but have plenty of other things to keep us busy” says Wiens. Blending, barrel work, and bottling, in addition to brushing up on wine knowledge, new techniques, and attending winemaking seminars to continually improve are some of the things that keep him busy.

Nick Palumbo, winemaker and owner of Palumbo Family Vineyards & Winery shares: “Winter time is busy! The good news is it gets cold here in Temecula, so the vines go into dormancy and that gives us a chance to get caught up in the cellar after a long harvest season. That means topping barrels, assessing previous vintages and getting ready for bottling as well as general maintenance. Mulching is done if needed and pruning all needs to be done just after the holidays. Weed and pest control (gophers etc) as well as going through the irrigation system and getting that dialed in for the spring are all on the to do list. We also don’t forget to prep for much needed rain events. We need to make sure if and when we do get rain, it doesn’t erode our soils and farm roads. Winter is a good time for winemakers to take off the cellar boots, put on the farm boots, and get out in the quiet cold mornings alone and start making next years wine which will be hanging on the vines sooner than we think.”

Additionally, our winemakers stay stay busy during winter processing wines from the recent harvest. This includes filtration, cold stabilizing, racking, and placing wine into barrels. In essence, there is no downtime in winemaking. The winemakers are always processing wine from the previous harvest and preparing for the upcoming bottling season. As far as vineyard maintenance goes, many of our winemakers agree that patience is key; waiting for the vines to go dormant and then pruning them back. Temecula’s winter keeps the vines asleep only as long as necessary and ensures a longer period of time to mature the clusters during the growing season.

With all the activity in the valley during the winter, a visit to Temecula Valley Southern California Wine Country is an entertaining winter option. Some wineries offer behind the scenes tours where guests can see some of the winter viticulture and winemaking processes happen in person. While visiting, guests can stay at one of the many local inns, hotels, or resorts.

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RIGATONI WITH PORK RIB SUGO

Friday, October 30th, 2020

Rigatoni with Pork Rib Sugo

The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 6

Ingredients:

  • 2 pounds baby back ribs, in 1 slab 
  • Sea salt and freshly ground black pepper 
  • 2 tablespoons extra virgin olive oil 
  • 1 yellow onion, minced (about 2 cups) 
  • 2 large cloves garlic, minced 
  • 1 can (28-oz/800 g) tomatoes, pureed in a blender 
  • ¾ teaspoon ground fennel or finely crumbled dried oregano 
  • 2 sprigs fresh basil 
  • Pinch baking soda, optional 
  • 1 pound (450 g) rigatoni or penne  
  • ½ cup (35 g) freshly grated pecorino romano or Parmigiano Reggiano, plus more for topping

Directions:

Ask the butcher to saw the slab of ribs lengthwise into 1-inch wide (25-mm) strips. With a chef’s knife, cut between the ribs to make individual riblets. Season all over with salt and pepper. 

In a large, heavy pot, heat 1 tablespoon olive oil over medium heat. Working in batches so as not to crowd the pot, brown the riblets all over, adjusting the heat to prevent burning. Transfer the riblets to a plate as they are browned. 

Pour off and discard any fat in the bottom of the pot. Return the pot to medium-low heat and add the remaining 1 tablespoon olive oil. Add the onion and sauté, stirring with a wooden spoon, until the onion is soft and golden brown and the meaty residue on the bottom of the pot has dissolved, about 10 minutes. Add the garlic and cook for about 1 minute to release its fragrance.  

Add the tomato puree, fennel, and basil and bring to a simmer. Return the riblets to the pot along with any juices on the plate. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the riblets are tender and the sauce is thick and tasty, about 1-1/2 hours, adding a splash of water occasionally if the sauce gets too thick. Season with salt and more fennel or oregano if desired. Remove the basil sprigs. If the sauce tastes tart, add a pinch of baking soda and cook for 1 minute. The baking soda will neutralize the acidity and make the sauce taste more mellow. Keep the sauce warm over low heat while you cook the pasta. 

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes. Set aside 1 cup of the hot pasta water, then drain the pasta in a sieve. Return the pasta to the hot pot over medium-low heat. Add the sauce and stir to coat the pasta with the sauce. Remove from the heat, add the cheese, and stir to combine, adding reserved pasta water if needed to moisten. Divide among 6 bowls, top each portion with another sprinkle of cheese, then serve.

Suggested pairings:

Baily Winery ~ 2016 Cabernet Sauvignon –  This Cabernet offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Briar Rose Winery ~ 2013 Estate Zinfandel –  A smooth, medium-bodied wine with red fruit characters of blackberry, boysenberry, and black cherry

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Monte de Oro Winery ~ 2016 Cabernet Sauvignon – Offers youthful and pronounced aromas of ripe to jammy red fruits along with vanilla, cocoa powder, baking spices, red bellpepper, dark flowers, and hints of stone and earth. online casino

Recipe and photo courtesy of the Wine Institute of California

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What’s Better Than Delicious Wine? Delicious Wine With A Side Of Adorable Wine Country Pets!

Friday, October 30th, 2020

Meet Some of Temecula Valley’s Favorite Furry (and Feathery!) Friends

Let’s face it. We could all use a bit of levity right now. Since everyone loves animals, we decided to shine the spotlight on some of Temecula Valley Southern California Wine Country’s real celebrities – the furry friends that capture the hearts of our guests with their wet noses, wagging tails, and big hearts. Here are a few of our favorites:

Wilson Creek Goldens

Wilson Creek Winery

Visitors to Wilson Creek Winery may have met the many resident Golden Retrievers, including ten-year-old Tipsy, who loves to chase stray cats and hunt for other winery creatures. While Tipsy considers herself brave, she still heads to the closet to hide behind clothes if the smoke alarm goes off. We don’t blame her – those things are loud! Tipsy grew up around the winery and absolutely loves people. She often comes down to the winery to visit with staff, many of whom she knows have hidden treats. Smart girl.

Reddog

Palumbo Family Vineyards & Winery

There are lots of animals to visit over at Palumbo at any given time, from chickens to pigs to dogs. However, the most notorious of the bunch is probably their seven-year-old Australian Red Heeler-Pit Bull mix rescue, Reddog. Anyone who follows the Palumbos on social media will no doubt have seen a picture of Reddog in his favorite state: chasing rabbits. He jumps the fence and catches at least one rabbit a day. Lucky tasters on the patio are occasionally gifted with one of Reddog’s bunny conquests, and the tasting room has, on occasion, been evacuated on account of the gas Reddog gets from eating too many rabbits. When Reddog isn’t chasing poor bunnies, he’s either sleeping or thinking about harvest, his favorite time of year. In fact, every year when harvest is over, he goes into a bit of a depression. Who can blame him? It’s the most exciting time of the year in Wine Country!

Little Richard

Let’s not forget about Palumbo’s star rooster, Little Richard. This one-year-old spitfire loves to cock-a-doodle-doo all day long, while walking the winery fence and hitting up the tasting patio to visit with guests. When we asked if he had any weird habits, owner Cindy Palumbo told us, “He is a rooster, so everything he does is pretty weird.” We’ll drink to that.

Bordeaux

Baily Winery

Fans of Baily Winery will likely have met their resident rodent control officer, Bordeaux. This eight-year-old Tiger Cat loves people, greeting visitors and looking for attention from everyone who comes into the winery. Bordeaux is such a famous fixture at Baily that he was
featured on the label of their 2017 Sangiovese.

Duke

Peltzer Family Cellars

If you haven’t yet played a game of soccer, wine glass in hand, with Peltzer’s black and white Border Collie, Duke, you are missing out. This five-year-old pup loves to challenge guests to a match in front of the Crush House. In fact, he is such a natural at footie, that instead of retrieving balls with his mouth during a game of fetch, he rolls them back with his nose, Pelé-style. Duke sits outside of the Crush House all day greeting and visiting with guests, just waiting for someone to challenge him to a Wine Country World Cup.  

Buddy & Bandit

Oak Mountain Winery

Brothers Buddy and Bandit are the inseparable sibling duo over at Oak Mountain. These ten-year-old Queensland Heelers also love to chase rabbits (no word on any tummy troubles though) and sniff the grapes to see if they are ripe, no doubt a useful skill at a winery. While they make great watch dogs, they’re not so great with other animals. That doesn’t stop them from hanging out over at the Oak Mountain production facility, keeping everyone company and playing in the water when the team is washing out tanks.

Brodie

Akash Winery

Visitors to Akash love their one-and-a-half-year-old Goldendoodle, Brodi. This big, happy fluffball loves to chase the lizards that sunbathe on warm Southern California days, and is guilty of occasionally breaking guests’ wine glasses with his enormous, constantly wagging tail. Because he spends so much time hanging out with Akash’s Aussie Director of Operations, Sharon Cannon, some say Brodi is starting to bark with an Australian accent.

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