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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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Grilled Pork Shoulder Chops with Nectarine Slaw

Friday, July 2nd, 2021

If you have grill duties this 4th of July, show everyone you have the right stuff with these succulent pork chops. Shoulder chops aren’t as common as loin chops so you may need to ask a butcher to cut them for you. They have more flavor, and this garlicky rub guarantees that they will be a dish you want to make all summer long. Juicy California nectarines make this slaw a standout. Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Grilled Pork Shoulder Chops with Nectarine Slaw

Serves 4

Ingredients:

Rub: 

  • 2 teaspoons dried oregano, crushed between your fingers 
  • 1-1/2 teaspoons kosher or sea salt 
  • ¾ teaspoon garlic powder 
  • ¾ teaspoon ground fennel 
  • ¾ teaspoon paprika  
  • 4 bone-in pork shoulder blade chops, about 8 ounces (225 g) each and ½ inch (1.25 cm) thick 
  • 1 tablespoon extra-virgin olive oil 

 Dressing: 

  • ¼ cup (60 ml) extra virgin olive oil 
  • 2 tablespoons apple cider vinegar, or more as needed 
  • 2 teaspoons honey  
  • Kosher or sea salt and freshly ground black pepper 

 Slaw: 

  • ½ pound (225 g) green cabbage, cored and very thin sliced 
  • ¼ pound (115 g) radicchio, cored and very thinly sliced 
  • 1 large carrot, peeled and grated 
  • 1/3 cup (40 g) minced green onion, white and pale green parts only 
  • 1/3 cup (40 g) toasted slivered almonds 
  • 1 large ripe but firm nectarine, very thinly sliced 


Directions:

In a small bowl, combine all the rub ingredients. Brush the chops on both sides with the olive oil. Sprinkle both sides of the chops with the rub, pressing it into place with your fingers. Place the chops on a rack set over a tray and refrigerate, uncovered, for 8 to 24 hours. Bring to room temperature before grilling. 

Make the dressing: In a small bowl, whisk together the oil, vinegar, honey, and salt and pepper to taste. 

Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high.  

Make the slaw: In a large bowl, combine the cabbage, radicchio, carrot, green onion, almonds, and nectarine. Toss to mix. Add enough of the dressing to coat the slaw lightly; you may not need it all. Toss gently and taste for seasoning. 

Grill the chops about 5 minutes per side for medium doneness. Let rest 5 minutes to allow the juices to settle, then serve with the slaw. 

Suggested Pairings:

Bella Vista Winery ~ 2016 Cabernet Sauvignon – Deep red color that highlights flavors of blackberries and cassis.

Leoness Cellars ~ 2018 Cellar Selection Zinfandel – Offers beautiful aromas and flavors of sweet black fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.

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

Wiens Family Cellars ~ 2019 Dualis – While being a true 50/50 split, our 2019 Dualis shows more classic notes of Zinfandel, with the Cabernet playing a supporting role.

Recipe and photo courtesy of the Wine Institute of California.

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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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Grilled Five-Spice Chicken with Cucumber Peanut Salad

Thursday, June 3rd, 2021

Grilled Five-Spice Chicken with Cucumber Peanut Salad

Vietnamese chefs introduced Californians to the delights of five-spice chicken, and the dish is now entrenched in the Golden State repertoire. A cool, crunchy, lime-laced cucumber salad provides a refreshing contrast to the highly seasoned chicken. The marinade makes the chicken skin extra-crisp and tasty, so purchase skin-on thighs if possible. Pair with your favorite Temecula Valley Merlot!

Serves 4

Ingredients:

Marinade 

  • 2 tablespoons soy sauce 
  • 2 teaspoons Thai or Vietnamese fish sauce  
  • ¼ teaspoon five-spice powder 
  • 3 cloves garlic, finely minced 
  • 1 small shallot, finely minced 
  • 2 teaspoons sugar
  • 4 chicken thighs, bone in, skin on, about 1-1/2 pounds (680 g)

Cucumber Peanut Salad 

  • 1 English cucumber, halved lengthwise and thinly sliced 
  • 1 large carrot, coarsely grated 
  • ½ small sweet red onion, thinly sliced 
  • 2 tablespoons fresh lime juice with some pulp 
  • 2 tablespoons water 
  • 1 tablespoon Thai or Vietnamese fish sauce  
  • 1 tablespoon sugar 
  • 1 small clove garlic, finely minced 
  • ½ small jalapeño chili, minced (remove seeds first, if desired) 
  • ¼ cup (10 g) coarsely chopped cilantro 
  • ¼ cup (30 g) chopped roasted unsalted peanuts  
  • Lime wedges 

Directions:

Prepare the marinade: Combine the soy sauce, fish sauce, five-spice powder, garlic, shallot, and sugar and whisk until the sugar dissolves. Put the chicken thighs in a glass baking dish or other container just large enough to hold them. Pour the marinade over the thighs and turn them to coat all over. Cover and refrigerate for 8 to 12 hours, turning once halfway through. 

 Prepare the cucumber salad: Put the cucumber, carrot, and onion in a bowl and toss gently to mix. In a small bowl, combine the lime juice, water, fish sauce, sugar, garlic, and chili. Whisk until the sugar dissolves, then pour the dressing over the salad and toss gently. Add the cilantro and peanuts and toss again. Taste and adjust the seasoning. 

 Prepare a hot charcoal fire or preheat a gas grill to high. Remove the chicken from the marinade and place skin side down on the grill. Brush the flesh side with any marinade in the baking dish. Cook on both sides until the skin has browned and crisped and the chicken juices run clear, not pink, when probed at the bone, about 20 minutes.  

 Divide the cucumber salad and the chicken among 4 dinner plates. Garnish with lime wedges. 

Suggested Pairings:

Frangipani Winery ~ 2017 Merlot – Smooth from start to finish, berries and spice throughout.

Leoness Cellars ~ 2015 Vineyard Selection Merlot – Well balanced and well structured, with beautiful layers of blackberry, black cherry, and plum complemented by earthy aromas

Monte De Oro Winery ~ 2016 Merlot – A medium+ aroma intensity of freshly picked raspberries, bing cherries, and strawberries with vanilla, cocoa bean, red bell pepper, red flowers, clove, cinnamon and charred oak.

Thornton Winery ~ 2016 Merlot – Merlot has cherry, black berry currant and blueberry notes along with a fruit-driven entry that is complemented by oak barrels from France, Eastern Europe and North America.

Recipe and photo courtesy of the Wine Institute of California

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Cheers to Dad! Father’s Day in Wine Country

Thursday, June 3rd, 2021

Cheers to Dad!

Summertime kicks off with a number of exciting events to celebrate Dad at your favorite Temecula wineries! From Father’s Day BBQ’s and brunches – you’ll find a handsome way to say “thank you” to that special father in your life.

Akash Winery & Vineyards        

BMW Performance Centre – West will be onsite with one of their performance BMW’s. Two gift certificates worth $299 each to be won. From 11am to close. Street Foods Co. Entertainment by Dustin Jake.

Cougar Vineyard and Winery

Stout Beer Floats, Stogies, and Pulled Pork Sandwiches.  11-4pm.  Call to reserve your spot today 951.767.8457. Cost $35 wineclub, $40 non-wineclub, 25 children 5-12, under 5 free when Dad present.

Europa Village Winery & Resort

This Father’s Day celebrate with an extravagant beer brunch buffet at Bolero Restaurante. Enjoy a complimentary glass of Bolero Beer or Cava and indulge in a variety of Spanish Fare. With everything from a Pastry station to a Seafood station to a Spanish Toast and Waffle Station to an Omelet and Carving Station, the options are endless! Seating Indoor & Outdoor at Bolero Restaurante | 10 am to 2 pm, Adults: $62 | Société / Europa Table members – $55.80, For reservations call 951.414.3802

Falkner Winery

Celebrate Dad this Sunday, June 20th at the Pinnacle Restaurant. This year we will be offering a $64 for two Father’s Day Special Menu featuring a shared Santa Barbara salad, Rib Eye Steak or Grilled Salmon entrees, & a dessert to share. Reservations available on Opentable.com or by calling (951) 676-8231 Option 4

Longshadow Ranch Winery       

Live music, food truck, wine, beer and brunch (reserve online at Longshadowranchwinery.com)

Peltzer Family Cellars

Annual Father’s Day Cornhole Tournament from 9-5pm on June 20th. Located on the Farm, cash jackpot, $50 ticket includes one team of two! Reserve your spot at peltzerwinery.com.

South Coast Winery Resort & Spa            

Live music, food truck and lawn games. No reservation or purchases needed.

Wiens Family Cellars

This Father’s Day have a relaxed wine experience. Offering our “Big Reds” and “Crisp Whites”. No reservations are needed for the main tasting room or patio for groups 7 or smaller. For groups of 8 or more, please go to https://www.wienscellars.com/large-group-request or call 951-694-9892 to make reservations. Open daily from 10:30 am to 6:00 pm.

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Your Guide to the Perfect Temecula Valley Wine Country Picnic

Thursday, June 3rd, 2021

Picnicking with Wine

While Temecula Valley Southern California Wine Country has many different restaurant dining options at wineries as well as in town, it’s also a great place for a casual picnic (over a glass or two of local wine, of course). With gorgeous weather virtually year-round, and plenty of places to grab delicious provisions, it’s time to pack your picnic basket and head out to Southern California’s most picturesque wine region for a perfect al-fresco wining and dining experience. Here’s how.

Step 1.  Pick Your Spot.

You truly can’t go wrong throwing down a blanket at any of the Temecula Wineries that offer grounds for picnicking while in Wine Country. Many wineries also conveniently offer a selection of small bites to purchase with your wine, like snack boxes with cheese, charcuterie, and other wine-friendly nibblies.

Wilson Creek Winery has sprawling grounds with plenty of spots to settle in for a day of sipping, noshing, and relaxing. There’s even a small children’s play structure for an experience that keeps the whole family happy. Longshadow Ranch Vineyard and Winery is also a great place to visit, offering panoramic views of Wine Country in a working farm setting, as well as a friendly cohort of animal pals to meet. Stop in at Maurice Car’rie Winery and grab one of their world-famous baked brie and sourdoughs along with a bottle of their estate grown and produced wine and you have yourself a perfect picnic lunch.

Step 2. Stock Up on Tasty Bites.

Most wineries have something for you to grab on-site to go with your wine, whether it’s a full restaurant meal, a few picnic staples, or local food trucks parked outside. Sangio’s Deli at Cougar Winery is one of our favorites for delicious subs and sandwiches, pizzas and salads, paired perfectly with the wines made primarily from native Italian grapes. Watch the world go by on the patio at Doffo Winery over a cheese and charcuterie plate or a hummus plate featuring their famous housemade chimicurri, prepared daily by Fuego y Sal Catering, while sipping on one of the winery’s many award-winning selections.

If you’d prefer a true Wine Country picnic, stop by Grazing Theory in Temecula and order one of their eye-catching, gourmet charcuterie or veggie lunch boxes that feature lots of local ingredients and artisanal products. Or, grab one of the delicious sandwich selections prepared on bread baked in-house daily from Great Harvest Bread Co. in town for the perfect picnic lunch.

Step 3. Pop a Bottle.

While we always believe that if you like the wine, and you like the food, you have yourself a perfect pairing, there are nevertheless some wines that just seem made for Wine Country picnicking.

Whether you’re celebrating a milestone Wine Country-style, or simply celebrating everyday life, a bottle of bubbly is always a delight. Carter Estate Winery and Thornton Winery offer the valley’s best traditional-method sparkling wines in a range of styles, from brut to sweet, Blanc de Blancs to Blanc de Noirs and everything in between. Sparkling wines are also the perfect pairing for a just about any dish, so sip this festive wine while taking in Vineyard views and enjoying the afternoon breezes Temecula Valley is so famous for. We also love a crisp white or light rose while noshing on picnic fare, especially in the warmer months. Hart Winery produces several crisp, clean, mouth-watering white wines like Sauvignon Blanc, Vermentino, and Arneis that are perfect for sipping at one of their picnic tables in the summer. If you’re feeling pink, grab a bottle of Akash Winery’s Parlez Vous Rosé for a tasty lunch accompaniment. If red wine is more your thing, try something lighter and fruitier, like a bottle of Fazeli Cellar’s Phel Phel, a bright and juicy 100% cinsault, or even something like South Coast Winery’s sparkling Shiraz for something totally different.

Step 4. Strike a Pose.

No picnic is complete without a few selfies or group photos! Showcase you, your family and friends living your best life in Temecula Valley with a photo or two to document the occasion. Don’t forget to tag us at @temeculawines and use the hashtag #DrinkTemecula so we can share in your adventures!

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Carrot Hummus with Spring Vegetable Crudités

Tuesday, May 4th, 2021

Carrot Hummus with Spring Vegetables

Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. Pair with your favorite Temecula Valley Sauvignon Blanc or Chardonnay.

Ingredients:

  • 1 tablespoon plus 2 teaspoons extra virgin olive oil 
  • ½ pound (225 g) carrots, peeled and coarsely grated 
  • Sea salt 
  • ½ teaspoon whole cumin seed or ½ teaspoon ground cumin 
  • 1 can (15.5 oz/439 g) chickpeas, drained, or 2 cups cooked chickpeas 
  • 2 large cloves garlic 
  • ¼ cup (60 ml) fresh lemon juice, or more to taste 
  • ½ cup tahini 
  • 1 tablespoon pine nuts  
  • Aleppo pepper, hot red pepper flakes, or paprika 
  • Spring vegetables for dipping, such as radishes, baby carrots, roasted beets, sugar snap peas, asparagus tips, Persian cucumbers, hearts of romaine, and scallions 

Directions:

Heat a 10-inch (25-cm) skillet over high heat. Add 1 tablespoon olive oil. When the oil is almost smoking, add the carrots and a generous pinch of salt. Cook, stirring constantly with a wooden spoon, until the carrots have wilted slightly and lost their crunch, about 3 minutes. Set the skillet aside. 

If using whole cumin seed, put the cumin seed in a small dry skillet over medium heat. Cook, shaking the skillet often, until the cumin seed darkens and begins to smell fragrant, about 2 minutes. Let cool, then pound fine in a mortar. 

Put the carrots, toasted cumin or ground cumin, chickpeas, garlic, and lemon juice in a food processor and process until very finely chopped. Add the tahini and process until well blended. With the machine running, add enough water through the feed tube to make a smooth puree, about 1/3 cup. Add salt to taste and more lemon if desired. Process for 5 minutes to make a smooth, light hummus. Transfer to a serving plate, spreading it with a rubber spatula and making some “valleys” where oil can pool. 

Heat the remaining 2 teaspoons olive oil in a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet constantly, until they are golden brown, about 2 minutes. Immediately pour the hot oil and pine nuts over the hummus. Sprinkle with Aleppo pepper and serve at once with vegetables for dipping. 

Suggested Pairings:

Hart Winery ~ 2019 Sauvignon Blanc – This alluring, food-friendly, classically-styled wine was produced from Sauvignon Blanc grapes grown entirely in the Hart Family Vineyard. 

Longshadow Ranch Winery ~ Cloud Peak Sauvignon Blanc – A nicely crisp Sauvignon Blanc with hints of pink grapefruit. Nice sour finish.

Sweet Oaks Winery ~ 2017 Chardonnay –  The nose is bright and fresh with lemon-lime zest and golden apple aromas prevailing, due to stainless steel fermentation

Vitagliano Vineyards & Winery ~ 2018 Chardonnay – This bold yet balanced wine has aromas of peach and vanilla jumping out of the glass, it leads into a palate of velvety granny smith apple.

Recipe and photo courtesy of the Wine Institute of California

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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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Move Over, Chardonnay. Sauvignon Blanc is Here and it is a Must-Sip From Temecula Valley

Tuesday, May 4th, 2021

National Sauvignon Blanc Day is officially May 7. While we find ourselves asking, “Who creates these ‘days’ anyway?” we love any opportunity to celebrate the grapes that thrive in Temecula Valley’s warm, Mediterranean climate. So, in honor of this deeply important holiday, we sipped through a whole lot of Sauvignon Blanc in order to come up with a round-up of some of our favorites from Southern California’s Wine Country. We also chatted with some Temecula Valley winemakers who shared their thoughts on what makes Sauvignon Blanc so special in the region.

Akash Winery 2020 Sauvignon Blanc, Temecula Valley, $36

Akash Winery 2020 Sauvignon Blanc

This lush yet refreshing Sauvignon Blanc, produced from 100% estate-grown Akash Vineyards fruit, is sure to win you over with its juicy pineapple, peach nectar, and orange blossom aromas. Warm days and cool nights allow the grape to ripen slowly and evenly, offering crisp natural acidity to perfectly balance the ripe guava and grapefruit flavors. An incredibly versatile white that’s a treat for any occasion.

Europa Village Winery 2018 Sauvignon Blanc, $27

Flintiness and bright acidity balance a lovely richness of body highlighted by yellow apple and white peach. Pairing with grilled fennel crusted oysters or a Wine Country Salad topped with a dollop of creamy Chevre serves to even further enhance the sensory experience this wine delivers.

“Sauvignon Blanc shows its beauty in its diversity,” explains Matt Rice, Director of Tasting Rooms at Europa Village. “A top example from the Loire Valley might show a bracing acidity and flint character where a compatriot from Bordeaux might show creamy pear and a silky soft texture. It is always an excellent choice for Temecula Valley, as the warm days allow the variety to deliver a unique ripeness and rich body. This intertwines perfectly with the bright acidity the grapes attain due to the cool nights made possible by the Rainbow Gap letting in cooling afternoon and evening winds.”

Oak Mountain Winery 2020 Sauvignon Blanc, Temecula Valley, $26

Only 85 cases were produced of this Sauvignon Blanc, which opens with complex aromas of lime leaf, pink grapefruit, green apple, lemon grass, honey-suckle, and wet stone. Refreshing, forward, zesty flavors of lime, lemon, grapefruit, white peach, and passion fruit follow with bright acidity.

South Coast Winery 2018 Sauvignon Blanc, Temecula Valley, $18

South Coast Winery 2018 Sauvignon Blanc

Produced from the Musque clone – a hybrid cross of sauvignon blanc and muscat that offers the best characteristics of both varieties – this wine has the floral, spicy nature of Muscat tempered by the grassy, citrus character of Sauvignon Blanc, resulting in a wine that is a cornucopia of flavors and aromas: sweet kiwi and lime, gooseberries, pears, passion fruit and wildflowers. A crisp acidity is delicately laced throughout the wine, giving a zesty, clean finish. Harvested from Carter Estate Vineyards, this wine emulates the Sauvignon Blancs of Sancerre and the Menetou-Salon regions of France. 92% is fermented in stainless steel, resulting in a fruit character that is very upfront and clean. The balance was fermented in two-use French oak and that portion was blended back prior to bottling.

“Utilizing a split harvest, where parts of the vineyard block are harvested at different levels of ripeness yields flavors that range from grassy green to tropical ripe,” explains South Coast and Carter Estate Winemaker Jon McPherson. “Also, using different yeast selections and fermentation regimes, we build layers of complexity into the wine which all add up to a Sauvignon Blanc with rich character, depth and dimension.”

Falkner Winery 2020 Sauvignon Blanc, Temecula Valley, $35

This delicious straw-colored wine has wonderful favors of white peach, ripe lime, and floral notes of almond blossom with a nice, lingering finish.  This wine is great for just sipping or enjoying with food, especially as the weather warms.  The wine pairs well with seafood (shellfish in particular), chicken, and cheeses.

“Here at Falkner Winery, we pride ourselves in producing high quality wines from whites to reds. Our Estate Sauvignon Blanc is a premier wine that our wine club members have enjoyed for many years,” says Raymond Murgo, Falker Winery’s Tasting Room Manager. “We feel that Temecula Sauvignon Blanc presents a fresh, aromatic bouquet, with wonderful fruit-forward flavors and a strong, lingering finish.”

Hart Winery 2020 Sauvignon Blanc, Temecula Valley, $28

This 100% Sauvignon Blanc is all estate grown using 65% Musque clone and 35% traditional California clone. Produced using all stainless and no oak, it shows crisp acidity, intense aromatics, citrus, tropical notes, and hints of grass.

Fazeli Cellars 2019 Boland Rooz, Temecula Valley, $30

Fazeli Cellars 2019 Boland Rooz

The Summer Solstice heralds the beginning of the season and the longest day of the year. To commemorate the occasion, Fazeli Cellars has chosen Sauvignon Blanc, harvested from owner BJ Fazeli’s estate vineyards, for its dry, crisp, and refreshing taste to celebrate the hot summer days. This 100% Sauvignon Blanc is mouthwateringly fresh, with a nose that is sweetly grassy with a hint of citrus.

“The diurnal temperature swings of hot days and cool nights epitomize what is great about Temecula vineyards,” explains Fazeli Cellars Winemaker Allen Kim. “Often times in the morning when you visit the vineyard, located at an elevation of 1800 feet, the grapes are sitting in a cloud of fog or even above the fog layer. The cold air that comes from the Pacific Ocean just miles away from us allows the grapes to retain important natural acidity as well as cooling down the temperature of the vines. Acid is so important in our Sauvignon Blanc because it gives the vibrancy and life to the wines. We are lucky that following this period of cooling, our days are characterized by great sun exposure that allows the vines to completely dry out and achieve ripeness.”

Wiens Family Cellars 2019 Sauvignon Blanc, Riverside County, $26

Wiens Family Cellars 2019 Sauvignon Blanc

This Sauvignon Blanc has aromas of Tropical Fruit, and Fresh Herbs, with Kiwi and Green Melon on the palate, and a refreshingly crisp finish. Additionally, this wine has been aged on the lees (sur lie), giving the finished wine a creamy custard note to help balance the crisp acidity. 

“Depending on when its harvested, Sauvignon Blanc can either be light, with grassy, boxwood, and gooseberry notes, meaning it’s less ripe, or have luscious honey and tropical fruit notes in a riper style,” says Wiens Winemaker, Joe Wiens. “We appreciate both styles of Sauvignon Blanc, so we harvest in two stages.  This allows us to meld the crisp, light character of less ripe fruit, with the tropical guava notes of more ripe fruit, giving us a perfectly balanced, complex Sauvignon Blanc.

Danza del Sol 2018 Estate Sauvignon Blanc, Temecula Valley, $34

This fierce white wine is playful and full of zest, bursting with notes of kiwi, green pineapple, and a lingering finish of apple skin shavings and key-lime zest.

“Sauvignon Blanc is my favorite estate varietal we produce for both Danza Del Sol Winery and Masia De la Vinya Winery. At nearly 50 years old, our five acres of vines are still producing very high-quality fruit, and are extremely resilient, surviving the pierce disease outbreak of the 90s, and never succumbing to pests or diseases,” says Justin Knight, Winemaker for Danza Del Sol and Masia de la Vinya Winery. “With great natural acidity and early ripening time in the season, the options are endless. I’ve made several different styles including a grassy yet elegant New Zealand style; a tropical, more robust new-world style; and even late harvest dessert wines utilizing our Sauvignon Blanc. The versatility speaks to the Temecula Valley as a whole and the great environment we are lucky to have.”

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