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Looking for That Perfect Gift? Look no Further!

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

SIP Passport Program

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

Annual Barrel Tasting Event

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

Purchase your Barrel Tasting Tickets HERE.

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


Hearty Beef Ramen

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

Yield: 2 Servings


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


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

Suggested Wines:

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

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

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

Recipe and photo courtesy of the Wine Institute of California


December Winery Events

Akash Winery 

Santa Paws | Dec. 17th | 11:00 am – 4:00pm | Bring your babies, furry and human, for our annual event with Santa! | Live music from Anastasia, treats galore for humans and pups, photos with Santa, and an Ugly Sweater Competition are on tap! 

Cougar Winery & Vineyards 

Yappy Hour | Dec 10th | 2:00pm – 5:00pm | Meet the trainer from Petsmart, dog adoptions and live music in the picnic area  

Doffo Winery 

Annual Holiday Polenta Party | Dec 9 &10 | 11:30am-2:30pm | This event is all about breaking bread together over a table of polenta, family made tomato sauce, Dulce de Leche crepes, and of course Doffo wine | Photo booth, Carolers, Holiday Market and gift baskets| Tickets: $70 per person and include all-you-can-eat polenta and sauce, crepes, and one glass of preselected wine per person |  For tickets: 

Fazeli Cellars 

Salsa Night | Dec 1st | 6pm  | Full bar and dancing | $25 Non-Members, $20 Members, $35 at the door | Ticket includes entry and a glass of sangria | 21+ only | GET TICKETS 

Killer Dueling Pianos | Dec 23rd | 6pm | Tickets: $40 Non-Members, $30 Members, $50 at the door | Food and drink available starting at 5:30pm | Doors open at 6pm,show starts at 7pm | 21+ Only | GET TICKETS 

Lorimar Winery 

Santa Dinner | Dec 3rd | 5:00pm – 9:00pm | Join us for Dinner with Santa | Tickets: Free – $45 |  Event ticket includes plated dinner, Cookie decorating & Santa goodie bag for the kids, Santa reading “Twas the Night before Christmas,” photo with Santa, and more! 

Hanukkah Celebration | Dec 7th | 5:00pm – 8:00pm | Free Event | Celebrate Hanukkah at Lorimar Winery, in partnership with Jewish Together Temecula Valley  

Sip & Shop | Dec 10th & 17th | 5:00pm – 8:00pm | Free Event | Shop local vendors while enjoying live Christmas music, wine and food from Pairings 

New Years Eve Party | Dec 31st | 6:00pm – 11:00pm | Tickets: $120-$150 | Ring in the new year with us at Lorimar Winery. Ticket includes two glasses of wine, buffet dinner and sparkling toast 
Masia de la Vinya Winery 

Jingle & Mingle Holiday Market | Dec.2nd | 11:00am – 4:00pm |  Local Vendors, Food Trucks, Live Music 

Maurice Car’rie Winery 

Winter Celebration Dinner | Dec 1st | 6:00pm – 9:00pm | Winemaker will be in to discuss wines and pairing | Live Music 

Oak Mountain Winery 

Boots & Barrels Country Line Dancing Night | Dec 7th | 5:00pm – 8:00pm | Enjoy music, line dancing lessons, beer, wine, signature cocktails and bites | Couples $20 singles $15 

Peltzer Family Cellars  

Rockin’ Around the Xmas Tree | Dec. 2nd | 6:00pm – 9:00pm | We’re rockin’ things up in the Crush House this holiday season. Dress in your fave “ugly” holiday gear and let’s party like it’s the 80s with Cheez Whiz! | Open Event |21+ Only  

Christmas on the Farm | Dec 10th  | 11:00am – 7:00pm | With 40+ vendors poppin’ up shop all around Peltzer, find the perfect gift before the holidays or enjoy a selfcare day! 

Robert Renzoni Vineyards  

Wine Club Member Holiday Party | Dec 6th & 7th | Ticketed event, please login into member account to purchase tickets.  

Sip and Shop Event | Dec. 8th | 6:00pm – 9:00pm | Come join us for some treats, wine and do your Holiday Shopping | Various vendors with pop up shops | Open event 

Wiens Cellars 

Wine Club Member Winter Wonderland Release Party | Dec 13th |  Visit Wien Cellar’s Winter Wonderland for holiday carolers, live music, and Free photos with Santa call for dates and times. 

Wilson Creek Winery 

New Year’s Eve Mardi-Gras Party | Dec. 31st | 8:00pm – 12:30am | Ring in 2024 at Wilson Creek Winery’s New Year’s Eve Mardi Gras Party! Ticket includes: 4 course dinner with self-serve dessert station, Live entertainment, Beer and wine open bar (including Family Reserve Wines), Party favors | Cost: $225.00 per person | Wine Club $202.50 per person (up to 2 tickets per membership) | Attire: Mardi Gras thematic or black tie | Purchase tickets: 
 THIS EVENT IS 21+. The New Year’s Eve party will take place indoors in our Champagne Ballroom. Doors open at 7:30pm and the party begins at 8pm. 3-piece live band during dinner service and then dance the night away with a high energy DJ from 10pm-12:30pm. Rain or shine event. Tickets are non-refundable. 


Farmers Fried Rice


  • 2 cups cooked white or brown rice – allow to cool to room temperature
  • 2 eggs
  • 1 tbsp cooking oil (vegetable or canola)
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped green onion
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1/2 cup sliced shitake mushrooms
  • 1/4 cup chopped celery
  • 1/2 cup chopped kale
  • 1/2 cup sliced orange or red peppers
  • 1/2 cup cooked green Fava beans or edamame beans
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp white sesame seeds


  • In a large frying pan heat, 1 tbsp cooking oil and then add the whisked eggs. Cook the eggs, scrambling them. Once cooked remove from the pan and place off to the side on a plate or bowl.
  • Add the sesame oil to the pan and heat on medium-high.
  • Once hot add the celery, fava or edamame beans, ginger, garlic, mushrooms, and half of the green onions (another half to be sprinkled on top once all is cooked). Sauté for about 4 to 5 minutes.
  • Increase heat to high.
  • Add the rice, scrambled eggs, and remaining ingredients, except the remaining green onions and sesame seeds. Cook for about 5 to 7 min.
  • Portion into bowls and finish by sprinkling remaining green onions and white sesame seeds over the top.

Suggested Wines:

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has a warm golden color with green apple and sweet French Oak aromas on the nose. 

Callaway Winery ~ 2019 Reserve Chardonnay – This wine opens with aromas of leafy pineapple and citrus fruits

Falkner Winery ~ 2021 Chardonnay – This wine has notes of pear, lemon-peel and crisp apple

Recipe and photo courtesy of the Wine Institute of California


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

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

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

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

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

Nick Palumbo, Palumbo Family Vineyards & Winery

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

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

Dakota Denton, Gershon Bachus Vintners

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

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

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

Nadia Urquidez, Doffo Winery

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

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

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

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

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

Kristina Filippi, Wilson Creek Winery

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

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

Giovani Verdejo, Callaway Vineyard & Winery

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

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

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

Renato Sais, Avensole Winery

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

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

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


Turkey Pot Pie

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


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


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

Suggested Wines:

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

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

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

Recipe and photo courtesy of the Wine Institute of California


Meet the Charming Pets of Temecula Valley Wine Country

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

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

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

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

Favorite Snack: People food

Favorite Activity: Barking at the guests

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

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

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

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

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

Meet Dahlia of South Coast Winery Resort & Spa

Favorite Snack: Anything that’s all-natural

Favorite Activity: Walks in the vineyard

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

Meet Cilie of Cougar Vineyard & Winery

Favorite Snack: Chicken

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

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

Meet Nixon of Falker Winery

Favorite Snack: Anything

Favorite Activity: Greeting all the guests

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

Meet Brut of Wilson Creek Winery

Favorite Snack: Turkey

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

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

Meet Liberty of Frangipani Estate Winery

Favorite Snack: Roasted Pork Chomps from Tractor Supply

Favorite Activity: Sleeping late and running the vineyards for hours

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

Meet Red Dog of Palumbo Family Vineyards & Winery

Favorite Snack: Rabbit

Favorite Activity: Mooching Salami and Cheese

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

Meet Bordeaux of Baily Winery

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

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

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

Meet Sherlock Holmes of Fazeli Cellars

Favorite Snack: Salmon

Favorite Activity: Scaring vineyard intruders and chasing rabbits

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

Meet Teddy of Doffo Winery

Favorite Snack: Leftover charcuterie

Favorite Activity: Laying on the cold warehouse concrete

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

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


Pepper Jack Puff Pastry Bites

Looking for a quick crowd pleaser for the upcoming holidays? These Pepper Jack Puff Pastry Bites are quick, easy and delicious, giving you plenty of time to spend with guests instead of working in the kitchen. These bites take just minutes to prep and bake. They are crispy, buttery, a little spicy and pair perfectly with a peppery Temecula Valley Zinfandel.


  • 1 14-oz (396.9g) package frozen puff pastry
  • 1 egg yolk, beaten
  • 6 oz (169.5g) pepper jack cheese, cut into 30 uniform pieces, each about ¼ inch thick
  • 1 Fresno chili, sliced into thin rings
  • 1 serrano chili, sliced into thin rings
  • Salt and pepper, to taste
  • 2 tablespoon (3.4g) fresh rosemary, finely chopped
  • Optional: 3 tablespoons (45g) sambal or savory chili jam to serve

Makes 30 pieces


  • Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
  • Remove the puff pastry from the freezer and gently roll out on a lightly floured surface. Score and cut into 30 pieces, each about 2-inches long, then arrange half on the baking sheet. Store the other half in the fridge until ready to bake.
  • Dock each piece of puff pastry 3-4 times along the length, then cover with another sheet tray–this will keep them from rising too much. Par-bake these for 10 minutes.
  • Remove the puff pastry from the oven, uncover and wash each piece with the beaten egg yolk, then top with a slice of pepper jack cheese and one slice of each of the peppers. Season with a generous pinch of salt and pepper.
  • Return the bites to the oven and continue baking uncovered until the pastry is golden and crispy and the cheese has melted, another 6-8 minutes. Once done, repeat with the remaining pastry from the fridge.
  • Garnish with the chopped rosemary and a small dish of the sambal and serve.

Suggested Wines:

Leoness Cellars ~ 2020 VS Zinfindel Lopez Vineyard – This wine offers intense aromas and flavors of ripe blackberries and plum, with layers of black licorice and spice leading into a soft, elegant finish.

Doffo Winery ~ 2020 Zinfindel – This wine has delight aromas of plum, raspberry, figs, and cherries.

Oak Mountain Winery ~ 2019 Zinfindel – This wine has aromas of plum, red cherry, dark fruits, spice, a touch of oak and vanilla.

Recipe and photo courtesy of the Wine Institute of California


September Winery Events

Akash Winery & Vineyards 

Yoga on the Vineyard Patio | Sept 3rd | 9:00am – 10:00am | Includes one glass of wine with your yoga session  

Yoga on the Vineyard Patio | Sept 19th | 9:00am – 10:00am | Includes one glass of wine with your yoga session  

Laughs by the Glass | Sept 29th | Doors @ 6:15pm, Show @ 7:30pm | Join Frankie Marcos and his merry band of rabble rousers for an all-star night of comedy! | Wood-fired pizza, salads, and charcuterie available prior to showtime. Wine and beer are available before and during the show.  

Wood-fired Pizza Class | Sept 24th | 11:30 am or 2:30 pm | Limited to 12 guests per session | Learn to craft a perfectly charred, bubbling, wood-fired pizza with Bocconcini Pizza Co. Includes hands-on instruction, 2 glasses of wine or beer, plus a take-home Bocconcini SWAG  

Altisima Winery 

Self Care Sunsets Market | Sept 28th | 4:00pm – 8:00pm | FREE to attend 

Members End of Summer White Party | Sept 8th | 5:30pm – 8:30pm | $80 pp. | Come dressed in white and ready to celebrate! | For more information and tickets:

Bel Vino Winery 

Journey Tribute Concert | Sept 15th | 6:00pm-10:00pm | Tickets: 

Cougar Vineyards & Winery 

Lei-bor Day BBQ | Sept 3rd & 4th | 11:00am – 6:00pm | $15pp for pulled pork sandwiches with a choice of sides and a beer! Small fee to substitute wine for beer |  To pre-pay or call 951.491.0825 |  Hawaiian attire encouraged! 

Danza del Sol Winery 

Blind Tasting: Danza del Sol Winery & Masia de la Vinya | September 16th | 11:00am |  Test your Danza and Masia wine knowledge at our Blind Tasting event! | This event will be held at Masia de la Vinya Winery | Wine Club: $32,  General: $37 | Purchase Tickets:  

Sea to Table Harvest Celebration | Sept 23rd | 3:00pm – 6:00pm | Celebrate harvest with us! Chef Dylan will be cooking up a delicious seafood boil to pair with your favorite Danza wine. Early bird pricing ends 8/31. | Tickets: $55 wine club, $62 GA (Early Bird), After 8/31: $65 wine club, $72 GA.  | Tickets:  
Doffo Winery 

MotoGP Watch Party: Grand Prix of Catalunya | Sept 3rd | 9:00am-12:00pm | Join us as we will be seating parties outside on the MotoBarrel Room Patio and will be showing the Moto3, Moto2 and MotoGP races from Catalunya on the big screens | Coffee, cold brew and pastries will be available for purchase from the MotoDoffo coffee cart, and breakfast burritos will be available for purchase from the food truck |  Free to attend, advance tickets recommended: 

MotoGP Watch Party: Grand Prix of San Marino & Rimini Coast | Sept 10th | 9:00am-12:00pm | Join us as we will be seating parties outside on the MotoBarrel Room Patio and will be showing the Moto3, Moto2 and MotoGP races from Misano Circuit on the big screens | Coffee, cold brew and pastries will be available for purchase from the MotoDoffo coffee cart, and breakfast burritos will be available for purchase from the food truck | Free to attend, advance tickets recommended: 

Tango in the Vines: Celebrating Marcelo Doffo’s Birthday | September 30th | 6:00pm-9:00pm | Join us for a live Tango performance and instruction from the renowned GD Tango duo as we gather to celebrate our founder Marcelo Doffo’s birthday | Tickets $139 ($129 Members) and include dance instruction, all-you-can-eat Argentine BBQ and a glass of Doffo wine | For more info and tickets: 

Europa Village Wineries & Resort 

The Great Taste of Europa Wine & Food Festival | Sept 17th  | 11am – 4pm | Join us in exploring the sights and wonders of our European wineries & resort with over 40 wines, local craft brews, spirits, gourmet food, and some of the best live entertainment | General Admission: $187 | To Learn more or buy tickets please visit  

Vineyasa at Vienza | Sept 20th | 5:30-7:00pm | $28 | Indulge in the perfect blend of relaxation, rejuvenation, and refined tastes. Join us for Yoga in the cave at Vienza, and let your worries drift away as you embrace the harmony of nature, yoga, and exquisite wines. Whether you’re a seasoned yogi or a curious beginner, we can’t wait to share this extraordinary experience with you! Namaste and cheers! 

Trivia | September 28 | 6:00-8:00pm We invite you to put your knowledge to the test and join us for a night of brain-teasing fun, delicious wine, and mouthwatering food options for purchase. Compete for a chance to win exciting prizes and bragging rights as the ultimate trivia champion of Europa Village. The top three teams will win Europa Village gift certficates – Harvest Happenings  

Flavors of Egypt | Sept 29th | 6:00pm-9:00pm | $120 | Join us for an enchanting evening celebrating the rich and captivating Egyptian culture of our esteemed Executive Chef, Hany Ali with our first-ever, Flavors of Egypt: A Culinary Journey with Executive Chef Hany Ali. Indulge your senses with a Mediterranean feast where each dish tells a story and enjoy live entertainment with a live henna artist | For tickets and more information:

Girls’ Night Out | Sept 30th  | 5:30-7:30pm Fill your shopping bags with an array of goodies from our local vendors, sip on delicious Europa Village wines, and savor everything from arancini to a baked brie and apple tart to roasted butternut squash soup shooters and an endive salad. Don’t miss out on an evening of unforgettable memories as you share stories and snap Insta-worthy pics with your besties! For tickets and more information   

Fazeli Cellars 

Club Night | Sept 2nd | 6:00pm | Meet us under the disco ball Labor Day weekend for Club Fazeli! | Tickets: $10 Non-member, $5 Members, $15 at the door | Full Bar, DJ, Dancing | 21+ Only | Purchase tickets 

Labor Day Concert | Sept 3rd | 6:00pm | 21+ Only | John Demps Full Effect Band and New Joy Band live concert! | VIP and GA Tickets – More Info / Purchase Tickets 

Salsa Night | Sept 9th | 6:00pm | Salsa and Bachata lesson then DJ & Dancing with food truck and full bar! | Tickets: $25 Non-member, $20 Members, $35 at the door | 21+ Only | Tickets:   

The Killer Dueling Pianos | Sept 16th | 7:00pm – 10:00pm | Enjoy as they battle it out with some of your favorite songs over the piano | Tickets: $40 Non-Member | $30 Members | $50 at the door | Food and drinks available starting at 530pm in the courtyard, 6pm doors open and 7pm show starts | 21+ ONLY | Refunds for all ticketed events will be honored 24 hours prior to the event time and date only | Tickets:  

Foot Path Winery 

The Lookouts Concert and Santa Maria Tri-tip | Sept 30th | 6:00pm | $45 / $40 members | Ticket includes a glass of wine, food & music | RSVP to 951-265-9951 or 

Masia Winery 

Karaoke Night | Sept 29th |5:30 pm – 9 pm. | Food for purchase onsite. 

Maurice Car’rie / Ultimate Vineyards 

Annual Grape Stomp | Sept 16th | 5:00pm – 9:00pm | Featuring grape stomping contest, wine specials, lawn games, dancing and live music by DJ Chris Static | Food and wine available for purchase throughout the event | Tickets available for purchase at, in the Tasting Room, or by calling 951-676-1711 (M-F 10am-5pm).  

The Rush Coffee Truck | Sept 30th | 11:00am – 3:00pm | Coffee and pastries for purchase 

Monte de Oro Winery 

California Wine Month Kick-Off Party | Sept 2nd | 6:00pm – 9:00pm | Join us as we celebrate the start of California Wine Month in style with live music by the Killer Dueling Pianos, bistro specials, and our annual California Wine Month sale on several of our award winning varietals | Cost $25 – $30 | Ticket includes admission to the event as well as a drink ticket good for 1 glass of wine or beer |  21+ Only | To purchase tickets:  

Vertical Library Tasting | Sept15th | 6:00pm – 8:00pm | In honor of California Wine Month, we are inviting guests to sample our entire library collection of our Cabernet Sauvignon Reserve wines! That’s over 10 vintages in a single sitting! | Each wine flight will be paired with the culinary creations of Chef Alfred and his team | Tickets coming soon! 
Peltzer Family Cellars 

Way Out West | Sept 16th | 12:00pm – 5:00pm | All Ages | Tickets:

Trivia Night: Harry Potter | Sept 21st | 6-9pm | We solemnly swear we are up to no good. All you wizards out there, join us for the LAST. TRIVIA. NIGHT. of the season | 21+ Only | Open Event 

Stomp Out Cancer + Peltzer Pumpkin Farm Opening Day | Sept 23rd | 9:00 – 10:00pm | It’s time for our 4th Annual Stomp Out Cancer festival and OPENING DAY of our 27th season of the Peltzer Pumpkin Farm | All Ages | Tickets available online: 
Ponte Winery 

21st Annual Ponte Winery Grape Stomp | Sept24th | 4:00 p.m. – 9:00 p.m. | $135 Members* | $150 Guests*  Purchase tickets at | *Ticket prices increase September 1st! Don’t wait – join us and make memories that will last a lifetime! 

Somerset  Winery 

5th Annual Grape Stomp | October 7th | 11:00am – 3:00pm | Join us for our FAVORITE event of the year! Our 5th Annual Grape Stomp is sure to be a sellout | Price includes stomping for 4 people on 1 team, bottle of wine, and live music | Let the games begin! | Tickets From: $220.00 – $260.00 | Learn more: 

South Coast Winery 

Rhythm on the Vine® Jazz Concert Series | Michael Paulo with vocalist Larry Braggs and Special guest David Garfield | Sept 10th  | Doors Open: 6:00pm | Show Starts: 7:00pm | Tickets starting at $65 | Learn more: 

Rhythm on the Vine® Summer Concert Series | Chris Daughtry w/ Ayron Jones | Sept 20th | Doors Open 6:00pm Music Begins 7:00pm |Tickets starting at $79 Learn more: 

Rhythm on the Vine® Jazz Concert Series | Brian Simpson and Jessy J | Sept 24th | Doors Open 6:00pm Music Begins 7:00pm | Tickets starting at $65 | Learn more:  

Thornton Winery 

Champagne Jazz Series – RnR: Rick Braun and Richard Elliot | Sept9th | 7:00pm – 10:00pm | General Admission – $95 | Gourmet Supper – Sold Out | Event Info: 

Champagne Jazz Series – Dave Koz Summer Horns with Candy Dulfer and Eric Darius | Sept 23rd | 7:00pm – 10:00pm | General Admission – Sold Out | Gourmet Supper – Sold Out | Event Info: 

Champagne Jazz Series – Dave Koz Summer Horns with Candy Dulfer and Eric Darius | Sept24th | 7:00pm – 10:00pm | General Admission – $105 | Gourmet Supper – Sold Out | Event Info: 

Champagne Jazz Series – Jeffrey Osborne with Darryl Williams | Sept30th | 7:00pm – 10:00pm | General Admission – $105 | Gourmet Supper – Sold Out | Event Info: 

Vitagliano Winery 
Yogas & Mimosas |Sept 10th | 9-10am | 


Grilled Peach and Asparagus Salad with Goats Cheese

Here to sweeten your barbecue this grilling season is a delicious peach recipe packed with seasonal flavor. Best enjoyed outside among friends and family, this recipe combines elements of sweetness, tanginess, and smokiness to delight your palate. Pair with a chilled Temecula Valley Chardonnay to complete the meal.

Yield: 4 Servings


Yield: 4-6 Servings

  • 4 ripe peaches, peeled and cut into wedges
  • 1 bunch of asparagus, cut with the bottoms trimmed
  • 1 red pepper, cut into 1-inch cubes
  • 1 yellow pepper, cut into 1-inch cubes
  • 1 red onion, peeled and quartered
  • ½ cup (106g) extra virgin olive oil
  • ¼ cup (60g) balsamic vinegar
  • 1 teaspoon (5.69g) salt
  • ½ teaspoon pepper (1.18g)


  • ¼ cup (5g) shredded basil
  • ½ cup soft (113 grams) goat cheese


  • Pre-heat barbecue to medium-high.
  • In a large bowl, combine all ingredients except for basil and cheese. Toss together to evenly coat with oil and balsamic vinegar.
  • Place all ingredients into a vegetable holder (or use a pan with holes or a screen) to prevent vegetables from falling between grill. Reduce heat to medium and place mixture onto heat.
  • Cook for 5 to 7 minutes, or until everything is softened and has a little char.
  • Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
  • Note: This dish can be served warm or cold.

Suggested Wines:

Bella Vista Winery~ 2021 Chardonnay This wine has delicious notes that will pair beautifully with this recipe

Inn at Churon Winery ~ NV ChardonnayThis wine has delicious flavors of melon with hints of vanilla

Wiens Family Cellars~ 2022 Chardonnay This wine has delicious flavors of jasmine, honeysuckle and white stone fruit harmoniously framing a crisp, clean texture

Recipe and photo courtesy of the Wine Institute of California

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