Facebook

Blog

Posts Tagged ‘Wilson Creek Winery & Vineyard’

Your Toughest Wine Questions Answered

Thursday, April 1st, 2021

Geek Out on All Things Wine with These Temecula Valley Southern California Wine Country Rockstars

Grapevines at Sunrise

Wine can be intimidating. We’ve all stood in the aisles of our favorite wine stores scanning the backs of labels for hints of anything that might give us a clue of what the juice in the bottle tastes like. We’ve all donned the deer-in-headlights look when a sommelier asks us what type of wines we prefer. Who hasn’t felt a sense of dread during the daunting wine service ritual, where the server waits expectantly while you swirl, sniff, sip and determine whether they may pour the wine for your guests, all eyes on you?

While being a wine expert isn’t a requirement for kicking back and enjoying a glass or two of our favorite beverage, sometimes a better understanding of how a product is made allows us to appreciate it even more.

Which is why we have brought in some of Temecula Valley Southern California’s best and brightest wine stars to answer some of your most frequently-asked wine questions!

Q: The vineyards are starting to look so pretty this time of year! What is actually going on with the vines right now?

A. Greg Pennyroyal, Vineyard Manager, Wilson Creek Winery & Vineyards

As April approaches the vineyard is leaving its dormant stage and entering its first vegetative stage of budbreak. Wine Grapes (Vitis vinifera) are deciduous meaning they lose their leaves in fall and go into a dormancy period usually starting in late October and ending in April. Grapes also need a minimum of 150 Chill hours, a summation of the hours below 45 degrees, to assure they do not bud out too early and get damaged by a late frost. In Temecula, our standard “Frost Free Date” is April 15, giving a positive spin to a date that is usually not so great.

The grapes’ dormancy period also coincides with the rainy season of our Mediterranean climate – wet in winter, dry in summer, with a coastal influence. Our historical rain average for this time of year would be about ten inches; however we are under four inches to-date. This will assist in delaying a budbreak that is too early, however will require that we irrigate and add fertility as the cover crops and soil biology have had less of an opportunity to increase soil fertility.

After budbreak, the vines will enter a vegetative state where initial growth is remarkably fast. If you visit a vineyard one weekend, the following weekend will look like a different vineyard. Following this growth spurt, the vines set flowers. Grape flowers are very small and inconspicuous. When the flowers emerge, they are wrapped under a small cap called, appropriately enough, the calyptra. When the flowers are ready for pollination a gentle brush will cause the calyptra to pop off and the flower will rapidly open before your eyes, great vineyard entertainment after a glass of wine. The flowers have both male and female parts, so they do not need bees to pollinate. White wines are the first to emerge from dormancy followed by red varietals.

Q: How do winemakers get those tiny bubbles in bottles of wine?

A. Sharon Cannon, Director of Operations, Akash Winery

Those fabulous bubbles that make Champagne or sparkling wine so wonderful are products of carbon dioxide (CO2), created during the fermentation process when sugar and yeast are added to a still base wine. There are three primary ways to make sparkling wine: 

Some winemakers choose a labor-intensive traditional method of trapping the gas in the bottle, which then “lay down,” sometimes for decades, producing high-quality sparkling wine (think Champagne). The most important part of this process is the secondary fermentation, which happens as mentioned, inside the bottle. During this process, the yeast consumes the sugar which is where the carbon dioxide is produced. The wine is then left to lay on their “lees,” (dead yeast cells) for a period of time. While this may sound gross, these yeast cells are what give traditional method sparkling wines their signature toasty, yeasty, brioche-like flavors. The bottles are gradually rotated and tilted until they end up upside down, so that all of this sediment makes its way to the neck of the bottle, which is dipped into a solution to freeze the solid contents, making them easy to remove. Bottles are then topped up with the “dosage,” a combination of sugar and/or wine, donned with a cork and wire cage, and then ready for you to drink.

The Charmat Method (or tank method) is where the winemaker will use a pressurized tank for the secondary fermentation process (think Prosecco). Here the liqueur de tirage (a mix of wine, sugar and yeast) is added to the pressurized tank of still wine, in which the secondary fermentation. The wine, once ready, is then filtered and bottled from the tank. These wines are generally youthful and easy drinking!

Lastly, there is just plain carbonation, where carbon dioxide is simply added into the wine (think of your Soda Stream injecting bubbles into your water). You’ll know this one if you’ve ever had it though, as the bubbles with dissipate very quickly! 

And remember, those bubbles you have in your fridge which you are waiting for a “special occasion” to open: The special occasion is today, friends!

Q. Speaking of stuff getting into my wine, sometimes I see things floating in my bottle? Does this mean the wine is bad?

A. Jim Hart, Winemaker, Hart Winery

There are a number of things that can cause “chunkies” in wine, some of them intentional and others maybe not so intentional. In so-called “natural wines” (so-called because there really isn’t a true definition for natural wines), a certain amount of sediment and haze should be expected, as these wines are usually un-fined and unfiltered. Additionally, these wines are often made without added sulfites, and can occasionally undergo secondary fermentation in the bottle causing haze and “floaties.” More conventional wines are sometimes intentionally bottled without filtration as some winemakers believe filtration somehow strips a wine’s character (not true), and are okay with some sediment in their wine.

The most common cause of stuff floating is with wines that haven’t been properly cold or heat stabilized. Wines that aren’t properly heat stabilized will throw small amounts of haze or, in extreme cases, what appear to be floating globs in the bottle. Wines that aren’t cold stable will, when chilled, lose tartaric acid which will look like crystals (sometimes called wine diamonds).

The good thing about all these things you might find floating in your wine is that none of them are really harmful; just be careful who gets the last glass! 

Q. I love rosé. But how is it made?

A. Nick Palumbo, Winemaker, Palumbo Family Vineyards & Winery

Rosé wine has gotten a bad rap from wine drinkers over the last few decades simply because so much of it has been made to appease the palate of a generation of consumers that grew up on overly sweet, processed beverages. That said there are basically three ways to make a rosé wine which can be broken down into a not-so-great way, a good way, and the best way!

Many don’t realize that all grapes, white or red, have clear juice inside when they first come off the vine. It is the skin of the grape that contains the color; so, in order to get a red wine, the winemaker needs to keep the juice in contact with the skins of a red grape in order for the wine to develop its color, along with everything else that gives the wine structure and flavor.

Some inexpensive rosé wines are simply a blend of finished Red and White wines that in different proportions can make a wine that looks the part but rarely if ever tastes anything like a classic, well-crafted rosé.

Then there is the saignée, or “to bleed” method, which is a really a good way to make two different wines from a single lot of grapes. It is also considered a way of making red wine better or more intense by “bleeding” off some of the juice early in the process, resulting in two separate lots that can be made into both a red and a rosé. If the winemaker is serious about the rosé, a very good wine can be made. However, this rosé is often considered a biproduct of the red winemaking. The locals drink that, while the winery ships the more expensive reds off to market.

The last method is an approach that wineries employ when their sole intent is to make a quality rosé, which results in a rosé that is often superior to the above methods. This method, often called “Limited Skin Maceration” (LSM) is a process in which the grapes are crushed and left in contact with the skins for a limited amount of time. The color can start to develop within minutes for grape varieties with very intense color, or can take up to 48 hours in some cases. When the desired color is achieved, the juice is separated from the skins, and fermentation is started much like a white wine would be made.

I have made wines from both saignée and LSM methods with great success, but am really proud of our current Spring release of our Rosato Secco. This wine is an LSM version of Sangiovese that is perfect for sipping by the pool, pairing with a charcuterie board, or – even better – a classic bowl of moules frites (steamed mussels and French fries) served by a beach in Southern California within miles of our beautiful Temecula Wine Country. Drink Local!

Share

A Celebration of Temecula Valley Harvest… and of All Those Who Make our Wines Possible

Thursday, October 1st, 2020

When we pop the cork on one of our favorite bottles and pour ourselves a glass of a delicious wine, we are often thinking mostly about how it is going to make us feel, what we are going to pair it with, who else wants a glass, and if we will stop at just one. This harvest, we invite you to think of all the work that went into producing that bottle. From grape to glass, there are countless passionate people who work tirelessly to craft something that will not only delight your palate, but that will help you make lasting memories of both simple and important moments in life.

As a tribute to these folks, we are highlighting a few of the best and brightest from Temecula Valley’s vineyards and cellars. These men and women are rarely in the spotlight, but their talents shine in every bottle of Temecula Valley Southern California Wine that graces your table.

Ryan Hart

Ryan Hart, Assistant Enologist, Thornton Winery

Originally from Carlsbad, Ryan has been in Temecula Valley for four years now. And, if the name sounds familiar, it should. Yes, he is that Hart – Temecula Valley Southern California Wine Country pioneer Joe Hart’s grandson – so you can say winemaking is definitely in his blood.  

TVWA: What does a typical day on the job look like for you?

RH: There really isn’t much of a typical day! That’s what makes this job so exciting, but in general I spend mornings tracking current ferments or making sure all the chemistry checks out with wines being held in a tank or barrel. I usually spend the later half of the day assisting Nick, our cellar lead, outside.

TVWA: What is your favorite thing about harvest?

RH: My favorite thing about harvest is the spontaneity. Every day is different. Situations arise and your skills at problem solving and risk management are often put to the test. 

TVWA: What makes Temecula Valley special to you?

RH: Temecula Valley has such a deep place in my heart. My earliest memories are of my climbing in fermentation tanks at my Grandfather’s winery, late night drives with my dad and brother to find grape boxes to pick grapes in (behind what seemed like every grocery store within 50 miles) and talking to my uncle Bill from behind the tasting room bar, the winery behind it a mystery.

TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?

RH: Last year I was in the midst of harvest at South Coast Winery. I couldn’t remember a weekend, let alone what day of the week it was and I was discussing this and the rigors of harvest with their enologist Emily and she told me she always liked harvest because it always felt so much like Summer camp. The more I thought of it, the more it really struck home. We see our coworkers often more than our families. We spend so much time together and the days can oftentimes seem endless but the memories we hold with us will last a lifetime. 

Nick Marsolino

Nicholas Marsolino, Production Lead, Thornton Winery

Nick is originally from neighboring Murrieta, and has been in Temecula Valley for 13 years. He works closely alongside Ryan Hart at Thornton.

TVWA: What does a typical day on the job look like?

NM: A typical day for me is when I first come in Ryan and I do morning pump overs and punch downs. We are a sparkling house at Thornton Winery, if we have wine on our riddling racks Ryan and I riddle. After our morning work we meet with Tom [Thornton Winery winemaker] and we go over what need to be done which varies each day. After we finish our tasks Ryan and I finish the day with afternoon pump overs and punch downs.

TVWA: What is your favorite thing about harvest?

NM: One of my favorite things about Harvest is watching the evolution from grape to wine. Being a part of that process is special.

TVWA: What makes Temecula Valley special to you?

NM: Temecula is special to me because my family is here. I also see a lot of potential in Temecula valley as an AVA.

TVWA: Any standout harvest memories?

NM: This my second harvest so last year’s harvest is very memorable. This one incident happened where I was mixing one of our wines with a machine called a Guth, where you put its propeller through the racking valve and it mixes the wine. Well, when it was finish mixing, when I took off the Guth, I forgot to close the valve and got baptized with wine. Tom told me that I’m officially in the wine making business.

Reed Brady

Reed Brady, Vineyard/Winemaker Assistant, Palumbo Family Vineyard and Winery

Reed is born and bred Temecula Valley, and has lived here for all 25 years of his young life.

TVWA: What does a typical day on the job look like for you?

RB: This can vary quite a bit, but on an average harvest day I will drive the tractor at night and pick leaves from the bins. Then I will rush home and try and get a few hours of sleep. The next morning, I will destem all of the fruit picked that evening and do my punch downs or help out in the tasting room… whatever is needed for the day 

TVWA: What is your favorite thing about harvest?

RB: The work. I love how challenging and how much work is required. I believe there are two types of fun: There’s the roller coaster ride that is fun for the moment but is always a fleeting type of fun. Then there is the long, hard days that really make you work for it. That’s the type of fun that lasts a life time, and you can look back at and talk about with a sense of pride and accomplishment.

What makes Temecula Valley special to you?

RB: Being raised here in the Temecula wine country I have seen this valley grow a lot since we moved here in ‘95. It may have grown a lot, but it still maintains such a small-town feel. 

TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?

RB: Sitting in a 55-gallon trash can filled with water while pressing merlot in 100 degree heat. Everyone else thought it was very funny; I thought it was cool.

Billy Bower

Billy Bower, Director of Agriculture, Stage Ranch Farm Management

Originally from Kirkland, Washington, Billy has spent the past 33 years in Temecula and is a celebrated fixture in Wine Country. Billy was, sadly, recently diagnosed with Stage 4 lung cancer. As with all things that he does, he is facing it with as much strength, perseverance, and humor as he can. Billy’s family has created a Go Fund Me account to help raise money to put toward treatment and non-covered care. Please donate here if you are able.

TVWA: What does a typical day on the job look like for you?

BB: Overseeing 450 acres of wine grapes and, at times, up to 35 employees makes for a busy day. I oversee all the new development, daily farming, along with any problems, diseases, and any other issues that might develop in the vineyards. August through October is harvest time, therefore we work 6, sometimes 7 days a week to get the harvest in. Harvest time is both rewarding and challenging. As of late, more challenging due to labor issues and changes in our weather pattern. Lately it’s been getting hotter and hotter which speeds up the harvest, which can affect the quality of our wine. 

TVWA: What is your favorite thing about harvest?

BB: My favorite thing about harvest is seeing all the hard work during the growing season finally coming to an end – the end being a beautiful, bountiful harvest. I also have the opportunity and privilege of working with 8 different wineries in Temecula, and to see them produce great quality wines from our Temecula Valley, and knowing that it’s coming not only from myself, but also our hardworking team. 

TVWA: What makes Temecula Valley special to you?

BB: I moved to the Murrieta/ Temecula Valley area in 1987 as a teenager and fell in love with the slower paced family atmosphere, along with its great location being so close to the ocean and the mountains. I knew I wanted to make this my home. 

TVWA: Why did you decide to make Temecula Valley home?

BB: Agriculture was really secondary. I moved here to be in construction as a general contractor. But the recession in the late 80’s early 90’s caused me to get involved with agriculture. My family ended up moving back to Washington State for work, but I fell in love and didn’t want to leave. So I married my beautiful wife Kaijah and had two wonderful children, Jevon and Kelsey. After a couple of classes at UC Davis and lots of hands-on experience in the field I was happy to make agriculture my vocation in the Temecula Valley. 

TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?

BB: Harvest of ‘94 was very memorable because our first-born son was born September 8th, right in the middle of harvest. At those times husbands or men did not get to stay home and bond with their baby –haha! I had to sleep in the walk-in closet where it was cool and dark and I wouldn’t be disturbed by our newborn baby because I was working at night and sleeping during the day, opposite of my wife and baby’s routine. Needless to say, that was a difficult harvest.

Joe Vera

Joe Vera, Cellar Master (AKA “Cellar King Rat”), Wilson Creek Winery Years in Temecula

Despite hailing from Arandas, Jalisco, Mexico, Joe has been in the Temecula Valley for a whopping 54 years! And, more importantly, 2020 marks Joe’s 50th harvest in Temecula Valley!

TVWA: What does a typical day on the job look like for you?

JV: It’s a juggling act.  My regular day consists of compliance, cellar management and maintenance, training, weighing and harvesting… and a lot of head shaking.

TVWA: What is your favorite thing about harvest?

JV: I love watching the grapes come in and weighing and crushing them. 

TVWA: What makes Temecula Valley special to you?

JV: The valley is special to me because I came here as a teenager when Temecula had a population of 42. I’ve loved watching the growth (to whatever population it is now).  But the most special is the people I have met along the way.  My dad brought me here and put me to work.  As an adult, I had a great job at Callaway (I was there for 32 years) and never wanted to leave. [I ultimately] married and raised kids here in the valley.

TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?

 JV: This is serious stuff!  Probably the most memorable was two years ago when we broke a record here at Wilson Creek of harvesting 474 TONS!  It was crazy! There used to be a time where harvest was just a small group of us in the valley. We had lots of fun, we all worked close together and enjoyed the camaraderie.  Everyone knew everyone.  This valley is so big now and there are so many people I don’t know!  It’s become some serious business!  There is a small group of us that still get together every Friday and share our stories over a beer or two. This valley is very special.

Brian Marquez

Brian Marquez, Assistant Winemaker, Wiens Family Cellars

Even though he has been there since 2007, Brian is one of the few at Wiens Family Cellars who isn’t actually related to the Wiens family. But that hasn’t stopped him from being treated like a blood relative… for better or for worse!

TVWA: What does a typical day on the job look like for you?

BM: I start my morning flying hot air balloons Over Temecula. Then I get to the winery, and manage all of the fermenting lots. I also organize pressing and racking and bottling, because we bottle through harvest. I then question [winemaker] Joe [Wiens] on everything because that’s how we push each other. 

TVWA: What’s your favorite thing about harvest?

BM: That it’s acceptable to drink Pabst Blue Ribbon at 9 am! One of the things I look forward to is when all the white wines are done fermenting and we have new wines in the tanks to finally taste. Also, I get to bring my kids with me and they love helping with punch downs 

TVWA: What makes Temecula Valley special to you?

BM: I grew up in Temecula and had the opportunity to help build up this region. I have been making wine here for 13 years, and have been getting attention from all the older guys that have been doing it for years before us, and being told I’ve got what it takes to help put Temecula on the map mean a lot. This is my home, where I was raised and where I raise my kids. 

TVWA: Got any funny or memorable moments or anecdotes from a past harvest (or this one)?

BM: Joe and I constantly saying, “Theoretically it should work.” We are professionals…but we never went to school for this.

Kaitlin Murray

Kaitlin Murray, Wine and Viticulture Intern/Server, Peltzer Winery

A SoCal native from Mission Viejo, Kaitlin has only been in Temecula for two months, but already feels right at home.

TVWA What does a typical day on the job look like for you?

KM: When I started at Peltzer I was an intern. We were about six weeks away from harvest. I would get to the vineyard early to collect berry samples for brix testing. During this time, I really got to know the vineyard and it became one of my favorite parts of the day. A lot of time is dedicated throughout the day planning for things needed for harvest like bottles, storage and cleaning supplies. Once harvest started it was over in the blink of an eye. This was my first harvest so everything was very exciting and new. It definitely was a lot of work, but I’m really glad I was able to be a part of such an important time in the wine’s life.

TVWA: What is your favorite aspect of harvest?

KM: My favorite thing about harvest is just how fast-paced the whole process is. It’s definitely a thrill and you always have to be on your toes. 

TVWA: What makes Temecula Valley special to you?

KM: I’ve only been in Temecula for 2 months now, but I’m already in love. The location is absolutely beautiful, but it is really the amazing people that have made this place so special to me. I love the passion and commitment that the people have for creating delicious wines!

TVWA: Can you share any memorable moments in your winemaking journey so far?

KM: This is a tough question for me because this was my first harvest and the whole process will forever be cherished. But one thing that I will think about and look forward to for next year are the early mornings in the vineyard. Standing in the middle of the vineyard I am surrounded by the plants that give our wines life. I can only see the vines and the sky which is usually filled with hot air balloons amidst the rising sun. There is a crispness in the air that jumpstarts me for the day. Everything is so peaceful and calm.  It is pure tranquility.

Gregorio Retana

Gregorio Retana, Cellar Master, Robert Renzoni Vineyards

Originally from Mexico, Gregorio has been in Temecula Valley Southern California Wine Country for 21 years.

TVWA: What does a typical day on the job look like for you?

GR: My day to day is always different depending on the season; harvest, bottling, cellar, or vineyard practices to name a few. From barrel work and racking a tank in the cellar, to discing the vineyard or bottling our wine, my typical day ranges.

TVWA: What is your favorite thing about harvest?

GR: My favorite thing about harvest is experiencing the whole process of grapes being turned into wine and enjoying it with my family and friends.

TVWA: What makes Temecula Valley special to you?

GR: From working with Stage Ranch for years planting vineyards across Temecula Valley, and now becoming the cellar master at Robert Renzoni Vineyards, I have met a  lot of people through the Valley who I’ve become close friends with. I’m so happy to have made Temecula Valley my home and feel lucky to have played a part in almost every vineyard in this region.

TVWA: Can you share a memorable moment during your time in Wine Country?

GR: A memorable moment here at Robert Renzoni Vineyards is simply how we all treat each other like we are family. I’m glad to call this place my second home.

Share

Wine Country Recipe ~ Fresh California Chopped Salad with Marinated Grilled Steak

Tuesday, July 25th, 2017

When the temps are rising, the last thing you want to do is turn on the oven in the kitchen. For a great entree salad, try this crunchy summer salad topped with grilled steak—marinated in Temecula Valley Zinfandel.  It gets its zing from a spicy-mustard vinaigrette. For the ultimate pairing, be sure to serve it with your favorite Temecula Valley Zinfandel!

Ingredients:

1 cup Temecula Valley Zinfandel

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon black peppercorns

1 tablespoon ground cayenne

1 tablespoon plus 1 teaspoon dry mustard powder

1 New York strip steak (about 14-ounces), 1-inch thick, trimmed of fat

2 large tomatoes, preferably different colors

3 cups chopped, romaine lettuce

1 cup sugar snap peas, stemmed and cut into three pieces

1 cup cooked corn kernels, cut off the cob and cooled

1 tablespoon spicy brown mustard

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1 teaspoon sugar

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper, plus more for serving

Directions:

Bring the wine and garlic to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 3 minutes. Let cool.

Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon of the dry mustard.

Add the steak and turn it to coat. Cover the steak and marinate it in the refrigerator for 6 to 8 hours, turning it once.

Preheat the grill to high heat.

Remove the steak from the marinade and pat dry.

Grill the steak for 6 minutes on each side for rare to medium rare. Transfer the steak to a cutting board and let rest for at least 5 minutes.

Cut each tomato into eight wedges, and set aside.

Put the lettuce, snap peas and corn in a large bowl.

To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon of dry mustard.

Toss the lettuce mixture with the desired amount of vinaigrette.

Slice the steak across the grain into ½ inch strips.

Divide the salad among four plates, and top with tomato and steak slices.

Season with freshly ground black pepper.

Serves 4

Suggested Pairings: 

Maurice Car’rie Vineyard & Winery ~ Van Roekel 2013 Zinfandel

South Coast Winery Resort & Spa ~ 2013 Wild Horse Peak Zinfandel

Wiens Family Cellars ~ 2014 Reserve Zinfandel 

Wilson Creek Winery ~ 2012 Wilson Creek Family Reserve Zinfandel


Recipe and photo courtesy of the Wine Institute of California.

Share

Moscato ~ The Perfect Spring Wine

Thursday, March 30th, 2017

Moscato, Muscatel, Muscat… what’s the difference between them? Just the names, actually. Rather than just being one grape, Muscat includes a family of grapes in a range of colors (from white to brown, or to near black.) For instance, Moscato is the Italian name and Muscatel the Spanish.

Here in the U.S., Moscato is making its mark and has become the hot wine of the moment. Some would say sweet versions of Moscato are ideal for the American sweet tooth; it’s also an easy wine for the new wine drinker to love.

For a perfect spring day, pack a picnic with a chilled bottle of Temecula Valley Moscato and pair it with good cheese, buttery crackers and seasonal fruit.

Here are five fun facts about Moscato:

1. Muscat is the only fine wine grape that doubles as a table grape.

2. Twitter buzzes with an average of 250 tweets an hour about people drinking their Moscato.

3. In addition to Moscato, Muscatel and Muscat, this common white variety is also known as Muscadel, Muscat Blanc and Muscat Canelli. New IDs are regularly released by fake ID websites. Montana fake ID was recently unveiled by Topfakeid.com in a bid to outreach customers from this state.

4. Virtually all pink Moscatos gain their hue from a splash of red wine, not skin contact.

5. The breadth and number of varieties of Muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety.

Some Temecula Valley Moscatos and Muscat Canelli’s to try:

Share

Get Chilled in Temecula Valley Wine Country!

Thursday, December 1st, 2016

christmas-wine-photo-featured-520x400

Everyone knows that the holidays can be particularly busy, stressful and rushed.  Why not come and join us in Temecula Valley Wine Country on December 15th to “chill” with us!  Several of our wineries are keeping their doors open late so that you can participate in the Temecula Chilled Holiday Shopping Night from 5:00p-7:00p.

Just one trip to your local wine country will get you all the gifts you need to give. Plus, you can sip while you shop! Our winery gift shops offer unique and charming wine-themed gifts, specialty food items, home decor – and of course, delicious wine.

During the Holiday Shopping Night, shop at select tasting rooms and enjoy holiday refreshments, carolers, carriage rides at South Coast Winery Resort & Spa and more!  Participating wineries include: Bel Vino, Callaway, Danza del Sol, Foot Path, Monte De Oro, Mount Palomar, Ponte, South Coast and Wilson Creek.

To learn more about Temecula Chilled and all of the activities planned, please click here.

Share

Roots Run Deep in Temecula Valley Southern California Wine Country

Friday, August 19th, 2016

IMG_7797_Family-1024x683In Temecula Valley Southern California Wine Country, the family that wines together, stays together. At least that’s what it seems like given the number of family owned and operated wineries that populate the region.

What started out as Marcelo Doffo’s retirement project slowly evolved into a full-fledged, family-owned and operated winery, Doffo Winery, known for producing small-lot, hand-crafted reds. Upon his official retirement on January 1, 2016, Marcello turned the business over to his three children to run it. Son Damian serves as acting CEO and winemaker, and daughters Samantha and Brigitte serve as event coordinator and tasting room manager respectively.

“Our family bond has never been stronger, and we all share the same vision and goal, and the direction in which we are heading with our winery,” said Damian. “In all honesty, I wouldn’t have it any other way and I think we all share that same sentiment.”

The Doffo family shares many things, but most importantly, they are unified in their belief that quality winemaking starts in the vineyard. To this end, they hand-plant vines, meticulously prune and even play classical music for their vineyards to “soothe the grapes.” They also share a love of motorcycles. The Winery is home to MotoDoffo, the family’s private collection of over 100 racing and vintage bikes.

The Wilson Family opened Wilson Creek Winery because they all wanted to be together after parents Gerry and Rosie Wilson retired. Originally from Minnesota, the Wilsons had no experience as vintners other than making dandelion and rhubarb wine in their basement in the 1960s. Today, Wilson Creek is one of largest and most widely recognized wineries in Temecula Valley, and still run by family. Bill Wilson is CEO; Mick Wilson is COO; Deanna Wilson works in sales and distribution and Jennifer Wilson works in merchandising. The family can regularly be found on the grounds, meeting customers and working closely with winery staff. All would say Gerry and Rosie are the glue that holds everything together.

Some wineries are a union of not one but two families. Gary Winder started Stage Ranch Farm Management Inc. (parent company of Temecula Valley Winery Management) in the early 1970s. He was joined by Mike Rennie in the 1990s and together they focused on growing their vineyard operations, ultimately founding Leoness Cellars in 2002. Leoness is largely run by their families, including Rebaux and Jesse Steyn, Gary’s daughter and son-in-law. The staff describe the team as “more of a family group” than a traditional collection of employees, which they attribute to their unique family dynamic.

Lorimar Winery is owned by brothers-in-law Lawrie Lipton and Mark Manfield– the name is actually a hybrid of Mark and Lawrie. Lawrie’s daughter and son-in-law couldn’t escape the family business, both working there as well. And, one can’t visit Wiens Family Cellars without running into one of the Wiens– a whopping 19 family members are involved with the winery and brewery. “We are a tight-knit family and have always done things as a group,” said Jeff Wiens, owner and general manager. “So having a family business seemed a natural fit.”

Be sure to visit these and other Temecula Valley Southern California wineries this September, during California Wine Month. For more information, visit www.winemonth.org.

Share

Late-Summer Salads with Wine Pairings

Friday, August 19th, 2016

LPL5U4N1TJ (1)Cool and refreshing late-summer salads make dining in Temecula Valley Southern California Wine Country another great reason to visit during the month of August. Temecula Valley wine country chefs use garden fresh ingredients to make irresistible entrée salads with some surprising pairings of Temecula Valley’s finest wines. (Hint: Not all salads pair best with white wines.)

1. The Restaurant at Leoness Cellars favors the sensational figs now in season with their Fig & Goat Cheese Summer Salad. Dive into delight with this seasonal selection of mixed baby greens, julienne of carrot and cucumber, sliced red onion, baby tomatoes, house made candied nuts, with white balsamic dressing and fried prosciutto garnish. This salad pairs wonderfully with Leoness Cellars’ 2015 Viognier.

2. Meritage at Callaway Vineyard & Winery offers a unique twist on the traditional California fruit with their Beer-Battered Avocado Salad. This summer salad includes locally-grown wild arugula, Gorgonzola, and whole cloves of roasted garlic. These ingredients are tossed with a crisp house made vinaigrette dressing and are then plated with large pieces of beer battered avocado. A surprising wine to pair with this plate is Callaway’s 2012 Special Selection Mourvedre.

3. Vineyard Rose at South Coast Winery has created a juicy and refreshing selection of locally-grown ingredients for their Heirloom Tomato and Harry’s Berries Salad. The new menu feature includes a perfect balance of makes this salad paradise on a plate. South Coast Winery’s 2011 Grenache is an ideal pair for this lovely salad.

4. Annata Bistro at Mount Palomar Winery welcomes a warm afternoon with a strikingly colorful display of refreshing produce in the perfect seasonal Citrus Salad. This exquisite summer selection contains fresh and creamy Burrata cheese, blood orange, naval orange, grapefruit, purple and green kale, striped beets, extra virgin olive oil, and a white balsamic reduction. This particular summer creation is only available on the weekday menu (Monday-Thursday). This salad pairs incredibly with the slightly sweet 2013 Cinsaut Blush.

5. Creekside Grille at Wilson Creek Winery serves a light and imaginative Cucumber, Melon, and Heirloom Tomato Salad. The leaf crown lettuce head is topped with local, organic cucumber, melon, tomato, sweet onion, and feta cheese with a homemade raspberry vinaigrette. Wilson Creek’s Sparkling Rose is the predictable yet sensational recommended pairing.

Share

It’s Never Too Late for a Life in Wine!

Wednesday, July 27th, 2016

wilson-creek-winery-vineyard-family-sf13

It is often assumed that winery owners were born with dirt under their fingernails and raised among the vines by families who have been making wine for generations. While Temecula Valley Southern California Wine Country is certainly home to those with winemaking in their blood, a quick tour through the region also yields an entirely different crop of wine leadership – entrepreneurs who saw the promise of the region and left wildly different careers to build a life in wine.

One of the most iconic wineries in the region, Wilson Creek Winery, is home not only to great wines, but also to a diverse cross-section of skill sets. CEO Bill Wilson was a Series 7 financial planner specializing in tax-deferred annuities before answering the call of the vine, while Wilson Creek’s winemaker, Gus Vizgirda, was previously a self-described “cartoonist, weatherman, officiant, teacher and vineyard yoga guru.”

While owner & winemaker Robert Renzoni of Robert Renzoni Vineyards was actually born and raised in the wine business, he broke off early on to pursue music, touring with his alt-rock band “Absent” for 9 years before returning to his roots. The music never left him though, and today many of Renzoni’s wines are named for musical references, like the Pinot Grigio-Viognier blend, “Cantata” and the Super Tuscan-style blend of Cabernet Sauvignon and Sangiovese, “Sonata.”

Palumbo Family Vineyards and Winery owner and winemaker Nick Palumbo played in New York City post-grunge band “The Morning Glories” and was also a chef in both New York and San Diego, cooking for the likes of George W. Bush and Wesley Snipes, among others. His wife and winery co-owner, Cindy, was an insurance agent for 15 years prior to jumping into wine.

Wiens Family Cellars owner and general manager, Jeff Wiens, had to go through two previous careers before landing in wine, including a 10-year stint as professional drummer, as well as a Senior Industrial Engineer in the aerospace industry.

But Temecula Valley isn’t only made up of former rock stars. Careers in business before wine were also common. Briar Rose Winery owner Les Linkogle had a successful career in mortgage banking, while his wife, Dorian was an executive vice president at the Aetna Corporation for 25 years before the two followed their lifelong dream to produce wine.

Frangipani Estate Winery owner and winemaker, Don Frangipani was growing mushrooms for his wife, JoAnn’s family’s mushroom farm in Escondido, as well as for their own mushroom-growing business on Mt. Palomar, and cooking for one of her family’s restaurants, before launching his career in wine.

Share

Summer Wine Pairing Guide

Friday, July 1st, 2016

Wine glasses on picnic table - – Image by © Laura Doss/Corbis

Ah, the sizzle of summer is upon us. Whether you’re spending your hot summer days and long summer nights relaxing at the beach, chowing down at a backyard barbecue, or picnicking in the park under a shady oak tree, these cool and crisp whites, rosés and sparkling wines will please every palate. All of these wines can be purchased online or in the tasting rooms, so choose your favorites this week! Here’s our guide to beating the heat in the most delicious way:

Whites
Lorimar Winery 2014 Chardonnay – Crisp, tart green apple, Bartlett pears and honey suckle with a medium length finish.
Monte de Oro 2014 Pinot Gris –Wine opens up with peach and apricot flavors couples with pears, lemon/lime, guava and kiwi accents.
Briar Rose Winery Citronier– Aromas of exotic fruit with a brilliant lemon flavor. Sure to bring a smile to every summer celebration

Rosés
Oak Mountain Winery 2015 White Merlot – Sweet cherry and raspberry aromas characterize this wine. Soft, round, juicy cherry and berry flavors form structure and a full, rich texture.
Robert Renzoni Vineyards 2014 La Rosa (Rosé of Sangiovese) –Light strawberry citrus flavors are layered with hints of cranberry, passion & tropical fruit, and a hint of pink grapefruit.
Falkner Winery 2014 Irresistible Rosato –This semi-dry white wine tastes of ripe pear, cinnamon, apple pie, and spice.

Sparklers
Wilson Creek Grand Cuvee Sparkling Wine –Light and refreshing, and very fun. Great in Mimosas! A fun party sparkling wine.
Maurice Car’rie & Van Roekel Winery Pomegranate Sparkling Wine– This lively refreshing California Sparkling Wine is bursting with refreshing flavors of pomegranate – a perfect accompaniment to your summer picnic basket.
South Coast Winery Resort & Spa Pinot Grigio Sparkling – Finished as a “Brut” this is a Pinot Grigio with wonderful nuances of pears and apples, a touch of tropical fruitiness and crisp acidity.

Image by © Laura Doss/Corbis

Share

Wine & The Super Bowl? You Bet!

Thursday, January 28th, 2016

real-football-fans-drink-wine-550x641

Sure, wine may not be the first image that comes to mind when planning your Super Bowl celebration, but we’d bet that we can convince you that it should be!  Of course, when it comes to wine, we sure have a hard time imagining any celebration without it.

Here are some game day staples and some of our wine pairing recommendations:

Hot Wings ~ Riesling makes a good choice here….it will temper some of the heat of the wings!
We’d suggest: Baily Winery 2011 Riesling,  Danza del Sol Winery 2014 Riesling or Mount Palomar Winery’s 2013 Riesling

Pizza ~ Mmmm….pizza!  How about trying a Barbera with that?
We’d suggest: Europa Village 2013 Estate BarberaHart Winery 2012 Barbera or Ponte Family Estate Winery’s 2013 Barbera.

7 Layer Dip ~ Our favorite pairing for foods with Mexican flavors?  Malbec!
We’d suggest: Carter Estate 2011 MalbecDoffo Winery 2013 Malbec or Foot Path Winery’s 2012 Malbec,

Burgers ~ Those of us in Southern California are lucky enough to be able to grill on most Super Bowl Sundays.  If you get that lucky, why not grill up a burger and enjoy with a hearty glass of Chardonnay?
We’d suggest: Oak Mountain Winery 2014 Chardonnay, Thornton Winery 2013 Chardonnay or Wilson Creek Winery’s  2014 “Yes Dear” Chardonnay

So, as you can see, wine and Super Bowl fare really are a match made in football heaven!

Share
  • Categories

  • Archives

View Our Winery Map