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Posts Tagged ‘wineries in temecula’

HARVEST PLATTER WITH DUELING DIPS

Tuesday, September 1st, 2020

Harvest Platter with Dueling Dips

Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.

Ingredients

Green Goddess Dip 

  • ¾ cup (175 g) mayonnaise 
  • ¼ cup (60 g) sour cream 
  • 3 anchovy fillets 
  • ¼ cup (10 g) sliced fresh chives
  • ¼ cup (10 g) minced flat-leaf parsley 
  • 1 tablespoon chopped fresh tarragon 
  • 2 teaspoons lemon juice 
  • 1 large clove garlic, sliced 
  • Kosher or sea salt 
  • White wine vinegar 

 Roasted Red Pepper, Walnut, and Pomegranate Dip 

  • 1 large red bell pepper, 8 to 10 ounces (215 to 275 g) 
  • 1/3 cup (15 g) soft fresh breadcrumbs 
  • 1/3 cup (35 g) lightly toasted and coarsely chopped walnuts, plus more for garnish 
  • 1 large clove garlic, sliced 
  • 1 tablespoon extra-virgin olive oil 
  • 2 teaspoons pomegranate molasses, plus more for garnish 
  • 1 teaspoon fresh lemon juice 
  • Scant ½ teaspoon toasted cumin seed, pounded fine or ground cumin 
  • ½ teaspoon Aleppo or Maras chili, hot paprika, or other medium-hot ground red chili 
  • Kosher or sea salt 
  • Parsley or cilantro leaves for garnish 

Directions

Green Goddess Dip:

In a blender, combine the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, lemon juice and garlic. Blend until completely smooth and green. Transfer to a bowl and season with salt. Taste and add a splash of wine vinegar if the dressing needs more acidity. 

 Makes about 1 cup (.25 l) 

Roasted Red Pepper, Walnut, and Pomegranate Dip (Muhammara)

Preheat a broiler and position a rack about 6 inches (15 cm) from the element. Broil the bell pepper on a baking sheet until blackened on all sides. Set aside until cool enough to handle, then discard the skin and seeds. Pat the roasted pepper dry on paper towels. 

Put the roasted pepper, breadcrumbs, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin and chili in a food processor and blend until smooth. Add salt to taste and blend again. Taste and adjust the sweet-tart balance to your liking with more pomegranate molasses or lemon juice. 

Spoon the dip into a bowl and garnish with a drizzle of pomegranate molasses, a few chopped walnuts and parsley or cilantro leaves. 

Makes about ¾ cup (175 ml) 

Suggested Pairings:

Avensole Winery ~ 2018 Susan Sauvignon Blanc – Offers aromas of grapefruit and lemongrass, with hints of green apple on the palate, framed by crisp acidity and a long, refreshing finish.

Bolero Cellars ~ 2018 Granacha Rosa – Ripe stone fruits, wild strawberries and rosemary delight the nose; the palate sensation is that of biting a ripe, fleshy & juicy nectarine that has been soaked in white wine. The finish is surprisingly fresh and clean.

Fazeli Cellars ~ 2019 Boland Rooz Sauvignon Blanc – Fresh with a nose that is sweetly grassy and a hint of citrus followed by sour apple.

Lorenzi Estate Vineyards & Winery ~ 2019 Grenache Rosé – The wine has an amazing nose of strawberries and pink grapefruit and the color is an ethereal mix of silver and pink salmon. 

Recipe and photo provided by The Wine Institute of California

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Harvest is Here! Discover the Unique Tools and Techniques Temecula Valley Winemakers Use to Produce Some of Your Favorite Wines

Tuesday, September 1st, 2020

Winemaking is equal parts agriculture, science, and art. This magical combination has allowed for infinite permutations and possibilities for different styles and flavors of wines, and captivated wine lovers all over the world.

While many may assume that wine is simply fermented grape juice, from soil to grape to cellar to glass, there are, in fact, many, many options available to the winemaker when it comes to crafting a unique product. Some are more common – like aging the wine in small or large oak barrels. Other techniques are less traditional, and may be linked to a winery’s signature style, a winemaker’s preference, or a desire to experiment with something new and different.

Since harvest in Temecula Valley has officially begun, we thought it would be fun to pull back the curtain on some of this magic that happens in the winery. So, we caught up with a few Temecula Valley winemakers who shared with us some of the offbeat techniques and traditions they use to create the region’s world class wines.

Nick & Cindy Palumbo
Owners, Palumbo Winery

Palumbo Vineyard & Winery

In addition to only farming their own grapes, which allows them to pick precisely and by slope and orientation based on ripeness, Palumbo does all fermentation in open bins as opposed to tanks. Owner and winemaker, Nick Palumbo, feels this offers a much more hands-on approach.

“Oxygen is our friend during fermentation and punching down, and stirring of the active fermentation helps in a lot of ways,” he says. “Healthy fermentations, the efficient dissipation of heat (without costly, energy-hogging cooling units), and the binding, or ‘locking in’ of various flavor and color components are just a few reasons we do this.”

Palumbo also works with whole cluster pressing of their Viognier (grapes are neither destemmed nor crushed), resulting in more delicate, less astringent white wine due to the limited contact with skins and stems; and, hand-sorted, whole berry fermentation on their reds. Here, grapes are destemmed but not crushed, allowing the berries to more or less crush themselves under their own weight and begin fermenting with the addition of yeast. Winemaking in this way slows the release of tannin and color in order to give more control over the vinification process.

Steve Andrews
Owner, Oak Mountain Winery

Oak Mountain Winery

In addition to having the first 104-foot subterranean wine cave in Temecula Valley, boasting more than 400 barrels of wine, a kitchen, banquet and tasting room, Oak Mountain is also home to a new, cutting edge piece of machinery, called “The CUBE.”

This vibrating grape destemmer ensures the gentlest possible process of removing grape berries from their stalks, and allows for raisined and overly mature grapes to remain on their stems so that they can easily be removed as waste. Only fruit free from defects is then recovered for fermentation, ensuring the resulting wine is clean and high quality.

Somerset Winery

Kurt Tiedt
President, Somerset Winery

Ancient Egypt, Mesopotamia, Rome, Georgia…Temecula? What’s old is new again! Temecula newcomer Somerset Winery is making wine in Amphorae – giant vase-shaped clay vessels – a winemaking technique that originated thousands of years ago.

Winery president Kurt Tiedt, and winemaker David Raffaele, were intrigued by these vessels while attending the Unified Wine & Grape Symposium in early 2020, and felt that they could be the key to taking their winery to the next level.

Since then, they have acquired three uniquely different amphorae – a classic Terracotta “Rotunda,” a “Terracotta Cigar,” and the “Opus 17” – a behemoth that stands over nine feet tall, has a six-inch thick interior, and weighs more than 8,000 pounds. All are imported from Italy.

These ancient vessels have seen a resurgence in recent years in many well-known wine regions because of their unique ability for winemakers to produce a wine that is somewhere between oak and stainless steel aged. While stainless steel tanks – being totally free from oxygen during fermentation – preserve the primary fruit characteristics of a wine, oak does the opposite. The porous nature of wood allows for plenty of oxygen and imparts other aromas, flavors, and additional tannin to the wine. Clay takes the best of both worlds – it, too, is porous and allows for the oxygen that is essential for giving a wine texture; but, it is neutral, so it also preserves the purity of aromas and flavors of the grapes, perfectly amplifying them in the case of quality fruit.

Somerset’s first Amphorae Syrah was just released, and is full-bodied, with mineral and earth tones and a creamy, smooth finish.

Jim Hart
Winemaker, Hart Winery

Hart Winery

Using Mission grapes from the Cazas and Hunter vineyards planted sometime between 1882 and 1905 on the Pechanga Reservation – by far the oldest wine grape plantings in Temecula Valley – Hart Winery produces a fortified Angelica wine made using the original winemaking techniques of the Franciscan missionaries. Angelica wine dates to the Mission period in California, and its name is thought to have been taken from the city of Los Angeles.

According to family history, the Hunter vineyards were planted from cuttings of original Mission Grapes taken from Mission San Luis Rey de Francia in Oceanside. Once extensive commercial vineyards, these two small remnant vineyards are still farmed by the descendants of the families who planted them well over 100 years ago.

DNA testing of the vines done by U.C. Davis confirms that these vines are original Mission rootstock – genetically identical to grape vines originally brought to California from Spain by Spanish Missionaries.

“[We at] Hart Winery are proud to work with the families who have preserved these heritage vineyards,” says Owner and Winemaker, Jim Hart. “We are honored to work with this exceedingly rare, ancient old vine fruit.”

Thought to be one of the first wines made in California, Angelica wines are fortified with brandy and aged for many years. Hart chooses to age their Angelica for over two years in old wine barrels, set outside in the warm Temecula sun, where the wine reacts with the heat and oxygen to develop deep caramel, hazelnut, root beer, and toffee notes. The barrels are never topped, and the heat plus the extended exposure to oxygen in un-topped barrels, ultimately changes the wine from its original light red to a brownish color as is typical for Angelica wines. It’s a rich, layered wine that makes for a decadent after-dinner drink with (or as!) dessert.

Akash Patel
Owner, Akash Winery

Akash Winery & Vineyards

Sometimes unique winemaking methods take the form of superstitions and traditions!

Akash Patel, Owner & Director of Akash Winery & Vineyards tells us they bury 11 pennies in the ground on the first day of harvest. According to the family, it’s an Indian good luck tradition that Mrs. Patel started for the winery. We’ll drink to that!

Happy Harvest!

Photo by Cindy Yamanaka, The Press Enterprise/SGNC

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Welcoming Guests Back ~ Safely & Responsibly

Tuesday, June 2nd, 2020

Temecula Valley Wine Country

The safety of visitors, loyal customers and staff of Temecula Valley Southern California Wine Country is our greatest priority. With the sudden global spread of the COVID-19 virus, we are trying our best to keep our guests and employees safe and appreciate your understanding of new policies and processes. We appreciate your patience while we navigate this “new normal.”

The Riverside County Board of Supervisors announced that the Governor’s office approved a variance that would allow “Dine-In-Restaurants” to re-open in our County. The Alcohol Beverage Control (ABC) has defined that “dine-in restaurants” includes restaurants and brewpubs, as well as supplier licensees that permit tasting and/or private events (such as wineries, breweries, and craft distillers). While our wineries are still not allowed to offer any sort of wine tasting on property, they will be allowed to sell glasses of wine and bottles of wine, as long as their guests purchase a meal provided by the winery restaurant, a licensed caterer or a food truck. 

While this is much welcome news, many of our wineries will need some time to transition into this new way of doing business and to ensure that they are following the health and safety guidelines set forth by the State of California and Riverside County.  Many of the wineries have reduced their capacity and are requiring reservations. We will be keeping our website current with information that we receive from the wineries as to their operating hours at this time.  However, please contact the winery you wish to visit prior to visiting to ensure you’re aware of their policies and procedures. Please click HERE for a list and information on current winery operating hours and requirements prior to your visit.

Thank you, wine-loving friends, for your continued support of our Temecula Valley wineries and we look forward to welcoming you back!

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Mother’s Day Specials in Wine Country

Tuesday, May 5th, 2020

Happy Mother’s Day!

Although the wineries and winery restaurants are only open for wine pick-ups and food take out, there are still plenty of wine country ways to show your Mom just how much she means to you! Here are just a few special offers!

Akash Winery
Mother’s Day Special Offer: Includes one bottle each, Riesling, Parlez-Vouz Rose, Akash blanket, two small wine glasses, and Pretty Paints virtual succulent workshop.
Price: $140 + Club discount. Please visit us online www.akashwinery.com or call 951.888.1393 to order in advance!

Avensole Winery

AVENSOLE WINERY
Mother’s Day Special Offer: Because She’s Mom! Where family begins, and love never ends… Celebrate Mom and show your love and appreciation this Mother’s Day with the perfect relaxing warm weather sip – our beautiful 2016 Cinsault Blush! (100% Cinsault: rose-water, jasmine, lemon zest, brilliant cherries, cranberries.)
Price: Enjoy a 10% discount on three bottles of Avensole 2016 Cinsault Blush! Discounted price is $25.16 per bottle and available through Mother’s Day weekend. (Wine Club Member enjoy a 30% discount.)
How to order: We are offering complimentary Home Delivery within Temecula for orders of 3-bottles or more – please call us at 951-252-2003 x312 to place an order for Home Delivery or for Curbside Pick-up at the Tasting Room.
We are also offering complimentary Shipping for orders of 3-bottles or more delivering in California. Please email wineclub@avensolewinery.com to place an order to be shipped.

Bel Vino Winery
Mother’s Day Special Offer: “For Mom Duo” – one bottle of our Brut Bubbly and one bottle of our Peach Mango Bubbly
Price: $29.94 plus free shipping.
How to order: Please visit us at https://www.belvinowinery.com/ecommerce/package-deals.html

Callaway Vineyard & Winery
Mother’s Day program offer: Case Sale: 40% Off Wine Club | 30% Off Non-Club on these select wines.
2016 Winemaker’s Reserve Calliope Red2016 Winemaker’s Reserve Roussanne, 2016 Special Selection Rose of Sangiovese, 2017 Late Harvest Cabernet Sauvignon.
Bottle Sale: 30% Off Wine Club | 20% Off Non-Club must purchase 6+ bottles.
UPS Ground Shipping included on all orders of 3+ bottles.
30% Off all Mother’s Day Merchandise (available at the winery only)
How to order: callawaywinery.com/shop or purchase at the winery or call 951.676.4001 for curbside pick-up.

Cougar Vineyard and Winery
Mother’s Day Mimosas: Choice between Cougar Bubbly or Dolce Bubbly bottle, fixings for a Charcuterie board for two, fresh organic estate oranges you can juice at home or garnish the sparkling bubbly with.
Special Price: Wine club $40, Non-Wine Club $45.
How to Order: Call 951.767.8595 or come in, we are closed Mother’s Day so pre-order and pick-up Saturday the latest.

Doffo Winery
Date: Saturday 5/9/2020 ~ Mother’s Day Dinner and Show for locals!
Wines included: 2017 Cabernet Sauvignon and Paulina Sparkling
Take and bake dinner to include (feeds up to 4 people): Chef’s Traditional Caesar Salad, Choice of Homemade Vegetarian Lasagna OR Homemade Meat Lasagna and Italian Lemon Cream Cake for dessert.
Show Time: 7:00p.m. Zoomlink will be provided for flamenco guitarist Nocy nocymusic.com
Sale Price: $99.00 per person (Regular Price $175.00) – Must pre-order by Wednesday 5/6/20 by 2:00p.m. Be sure to ask us about our Mother’s Day Wine Bundles too!
How to order: Please call 951.676.6989 or visit www.doffowines.com. Dinner pick up between 11:30-4:30 on 5/9/2020.

Falkner Winery
Mother’s Day Special Wine Offer: 3 bottles of our red Luscious Lips wine for the price of 2.
Sale Price: Normal price is $53.85; special price $35.90.
How to order: Purchase on our website of www.falknerwinery.com or email wineclub@falknerwinery.com. Offer good May 7-11. We provide curbside pickup on Wednesdays between 11-3pm. Normal shipping in CA would be $9 but free shipping is available on any orders of 6 bottles or more.

Fazeli Cellars
Mother’s Day Special Wine Offer: 3 Pack Special: 2 Norooz & a bottle of Bubbly
Price: $60 Non-Members, $48 Members
How to order: Visit us online https://shop.fazelicellars.com/prod-391581/Mothers-Day-Special.html or via phone 951-303-3366 for curbside pick-up.

Leoness Cellars
Mother’s Day Special Wine Offer: Includes 12 bottles of 2019 White Merlot plus FREE shipping! You may also utilize our curbside pickup service at our production facility at Temecula Valley Winery Management: 27495 Diaz Rd. Temecula, 92590 {ARV: $288 + shipping, for a limited time}
Price: Members: $209 – Non-members: $239
How to order: Our call center and pickup location is open Wednesday-Saturday from 11-4pm. Call (951) 302.7601 ex 1 with your order or use the link: http://www.leonesscellars.com/mobile/dept-411056/White-Merlot-Case-Special.html
Enter promo code: MOMSMERLOT at checkout

Masia de la Vinya Winery
Mother’s Day Special Offer: Bubbles & Brie – Join Grazing Theory and Masia Sunday, May 10th at 11 am for a virtual workshop and pairing.
Price: $55 + tax Bubble Trio (Masia NV Brut & NV Magrana, Danza’s NV Espumosa). Brie Tier Kit: $65
How to order: Bubble Tier: https://www.grazingtheory.com/events
Bubble Trio: https://www.masiadelavinya.com/dept-389751/Wine-Specials.html

Mount Palomar Winery
Mother’s Day Special Offer: “Give Momma some sugar” & “Thank you is best said with a bottle of red”
$25 for 2014 Castelletto Sangiovese / $15 for 2016 Cinsaut Blush, Riesling, Mont Noir Red Dessert Wine
Order online at www.mountpalomarwinery.com or at Mount Palomar Winery 11 AM to 5 PM daily for curbside pickup.

Peltzer Farm & Winery
Mother’s Day Special Offer: Bubbles & Blooms, a locally grown mason jar bouquet from Kendall Farms, 1 bottle of DOCG Prosecco, and 1 bottle of 2019 Syrah Rosé. Plus we’re offering to schedule facetime shopping sprees in our Farmer’s Market. Items can be reserved for 24 hours and picked up in the Crush House.
Price: $85.95 ($66.85 for Crush Club members)
How to order: Pre-order on peltzerwinery.com by Wednesday 5/6 – For local delivery, email tastings@peltzers.com

Ponte Winery
Mother’s Day Special Offer: Ponte’s Mother’s Day Gift Guide takes the guess work out of buying something special for the Mom in your life. Our gift sets include a little bit of everything – from our estate grown wine to dips, seasonings, oils and more!
Price: $48-$300 – There’s something for everyone!
How to order: Visit shop.pontewinery.com and view our Mother’s Day Gift Guide, or visit our Tasting Room during regular business hours (Direct URL to our gift sets: https://shop.pontewinery.com/Shop-Wines/Wine-Flights)

Oak Mountain Winery – Cave Cafe
Mother’s Day Special Menu Offer: 24 Hour Slow Cooked Prime Rib with choice of sides, spinach salad with cherries, candied almonds, Merlot vinaigrette and Strawberry cheesecake cinnamon rolls for dessert.
Price: $89 for 4 people: 2 sides / 4lbs and $169 for 8 people: 4 sides / 8lbs
OR
Shrimp Alfredo: Sautéed Shrimp & Fettuccine inhouse made sauce, spinach salad with cherries, candied almonds,
Merlot vinaigrette.
Price: $59.95 for 4 ppl. and $119.95 for 8 ppl.
How to order: Call the winery to order in advance for pick-up 951 699-9102
We are also offering Mother’s Day bundle of 1 bottle of Red or White Wine (from select menu) 1 bag popcornopolis popcorn, 6 chocolate covered strawberries and 1 finch berry soap for $47.

South Coast Winery Resort & Spa
Mother’s Day Special Offer: Mother’s Day Rosé Wine Bouquet – Includes 1 Bottle each of 2017 Grenache Noir Rosé, 2016 Tempranillo Rosé, 2017 Muscat Canelli Rosé, 2018 Merlot Rosé.
Price: $60, $45 for wine club
How to order: This package can be ordered at: http://store.wineresort.com/cart/prod/Mothers-Day-Ros%c3%a9-Bouquet__20MDROSEBOUQUET.aspx
Mother’s Day Pamper Pack: Includes Grapeseed Spa Robe, one bottle of Pinot Grigio Sparkling, Vineyard Rose Sparkling, South Coast Wine Glass, 1 pack of 3 Green Tea Under Eye Treatments, 1 10 fl. oz. Jar of Kopari Coconut Brown Sugar Scrub, 1 Kopari Lip Gloss.
Price: $175, $150 for club
How to order: This package can be ordered at: http://store.wineresort.com/cart/prod/Mothers-Day-Pamper-Pack__20MDPAMPERPACK.aspx
We also have various Mother’s Day merchandise that can be found here: http://store.wineresort.com/cart/cat/Home/Merchandise.aspx

Thornton Winery
Mother’s Day Special Menu offer: Thornton Winery is cooking for you with our curbside take-out. Moms show their love all year long so be sure to show your love on her special day! You can still treat mom and make sure she does not do the cooking.
Menu: Slow Braised Short Rib, choice of two sides and Meyer’s lemon cheesecake for dessert!
Price: $35.00 plus tax
How to order: Pre order by Friday May 8th (951) 699-0099.

Wiens Family Cellars
Mother Day Wine Specials: Special packages are available from Tuesday 5th through Monday 11th
Rose Package $51 member – $63.75 non-member
1 bottle each 2018 Rose of Pinot Noir, 018 Pink Crowded and Brut Rose
White Wine Package $54 member – $67.50 non-member
1 bottle each 2018 Albarino, 2018 Fume Blanc and 2019 White Crowded
Red Wine Package $87 member – $108.75 non-member
1 bottle each 2018 Red Crowded, 2017 Dos Melodias and 2017 Domestique
Shipping included for orders over $50. Flat Fee $10 for orders under $50.
How to order: Visit us online www.wienscellars.com or call the winery at 951.694.9892 for curbside pick-up.

Wilson Creek Winery
Mother’s Day Dinner Offer: Mother’s Day Dinner Packages – complete meal – serves 8
Price: Prime Rib – $295. | Glazed Ham – $250. | Citrus/Herb Roasted Chicken – $275
How to order: https://shop.wilsoncreekwinery.com/dept-417070/Creekside-Grille-Preorders.html
Mother’s Day Wine Package: Nero d’Avola, Blanc De Blanc, Cellar Select Chardonnay
Price: $109.97
How to order: https://shop.wilsoncreekwinery.com/prod-417072/Mothers-Day-Wine-Package.html
Special Celebration Label Sparkling Wine 30% off. Price $15
How to order: https://shop.wilsoncreekwinery.com/prod-417072/Mothers-Day-Wine-Package.html

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Temecula Wine Pairings for Your Thanksgiving Table

Friday, November 1st, 2019

In just a few weeks, your tummy will be rumbling and your mouth salivating with the promise of the once-a-year feast that is Thanksgiving. America’s biggest food holiday serves up the chance to do some serious (and seriously fun) fun wine and food pairing. Here in Temecula Valley, Southern California’s Wine Country, we’ve got the perfect wine pairings to go with each Thanksgiving course. No matter what your budget, this simple guide will have your friends and family giving thanks to you for making their holiday meal extra special.

Light Appetizers + Mellow Whites
These bright yet mellow whites pair well with lighter dishes to kick off your Thanksgiving meal. The floral notes of a viognier complement a fall salad of pears, blue cheese and walnuts; a selection of fruit and cheeses match nicely with a chardonnay; and light pinot grigio will sing next to your pumpkin soup.

Callaway Vineyard & Winery 2016 Special Selection Chardonnay; $25.00

Danza Del Sol Winery, 2017 Pinot Grigio; $30.00

Briar Rose Winery 2017 Estate Viognier; $28.00

Herbacious Side Dishes + Spicy Reds
The spicy notes derived from these unique wine grapes pair especially well with stuffings and gravies seasoned with holiday herbs like sage, thyme and rosemary. Having a vegetarian Thanksgiving? These wines work well with earthy mushroom and winter squash dishes too!

Mount Palomar 2014 Castelleto Sangiovese; $40.00

Leoness Cellars 2016 Cellar Selection Zinfandel; $42.00

Doffo Vineyards 2016 Syrah; $62.00

Poultry & Meats + Bold Reds
Whether it’s wine or food, everyone looks forward to the main course. The dark fruit flavors in these big reds will enhance similar flavors in your herb-rubbed turkey or peppered roasts. Whether you’re serving poultry, lamb or beef, all three are bold enough to stand up to a rich meat course.

Baily Winery, 2015 Cabernet Sauvignon; $40.00

Monte De Oro Winery 2015 Merlot; $32.00

Wiens 2017 Reserve Tempranillo; $65.00

Dessert + Sweet Wines
Your Thanksgiving meal isn’t complete without dessert, and no dessert is complete without wine – at least that’s how we feel! Apple pies and pear tarts are practically made to pair with a sweet moscato, where red delicious apples, kiwi , pears, and apricots come together nicely with honeysuckle and jasmine undertones.

Somerset Winery 2018 Muscat; $23.00

South Coast Winery Black Jack Port; 18.00

Robert Renzoni Vineyards 2017 Moscato; $22

One Meal, One Wine
On a wine-buying budget? Or just looking to simplify your evening by serving one wine from start to finish? Any of these four, well-priced wines fit the bill. Each is lighter on the palate, with only subtle hints of sweetness making them suitable to drink from appetizers all the way to dessert. Bon appetit!

Maurice Car’rie 2017 Chenin Blanc; $20.95

Miramonte Winery 2018 Rosé; $28.00

Falkner Winery 2018 Sauvignon Blanc; $27.95

Palumbo Family Vineyards & Winery 2014 “50/50” Blend; 45.00

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POTATO FOCACCIA WITH OLIVES AND ROSEMARY

Monday, July 22nd, 2019

Potato Focassia with Olives & Rosemary

Welcome guests to your home for dinner with a glass of your favorite Temecula Valley rosé and a slice of warm olive focaccia. If you’ve baked the focaccia hours before, you can reheat it quickly in a hot oven, although it’s plenty tasty at room temperature, too. Pack it on a picnic or a hike with your favorite salami and cheeses. Or adapt the topping to showcase a seasonal fresh vegetable like halved cherry tomatoes or strips of roasted sweet pepper. Adding cooked potato to the dough produces an especially moist and tasty result.

Ingredients

  • 1⁄2 pound (250 g) Yukon Gold potatoes, unpeeled
  • 1 1⁄2 teaspoons active dry yeast
  • 3 3⁄4 cups (465 g) unbleached all-purpose flour, plus more for kneading
  • 2 1⁄2 teaspoons (8 g) kosher or sea salt, plus more for sprinkling
  • 1⁄4 cup (60 ml) extra virgin olive oil, plus more for coating and brushing
  • 24 California olives, pitted and halved
  • 1 1⁄2 teaspoons finely minced fresh rosemary or dried oregano, finely crumbled

Directions

Put the potatoes in a small saucepan and add water to cover by 1 inch (2.5 cm). Do not add salt. Bring to a simmer over high heat, adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender when pierced, 15 minutes or more, depending on size.

Remove from the heat, set aside 1 1∕3 cups (330 ml) of the potato water, and then drain the potatoes. When cool enough to handle, peel the potatoes and pass them through a ricer or food mill fitted with a fine disk into a bowl. If you don’t have a ricer or food mill, mash the potatoes well with a potato masher.

Refrigerate the potato water until it cools to 105° to 115°F (40° to 46°C). Put 1∕3 cup (80 ml) of the cooled potato water in a large bowl and sprinkle the yeast over it. Let soften for about 3 minutes, then whisk with a fork to dissolve and let stand until bubbly, about 10 minutes.

Meanwhile, in a bowl, combine the flour and salt and whisk to blend.

Add the olive oil, riced potato, and the remaining 1 cup (250 ml) potato water to the proofed yeast. Stir to combine, then add the flour gradually, stirring with a wooden spoon until the dough clears the sides of the bowl. Keeping the dough in the bowl, knead it gently by hand until smooth, adding just enough additional flour to keep it from sticking to your hand. You should not need more than 1 to 2 tablespoons. Shape the dough into a ball and coat lightly with olive oil. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, 1 1∕2 to 2 hours.

Punch the dough down. Using 1 tablespoon olive oil, grease the bottom and sides of an 11-by-17-inch (28-by-43 cm) rimmed baking sheet. Transfer the dough to the baking sheet. With well-oiled fingers, poke and prod the dough into a rectangle that fits the pan. The dough is elastic and will want to spring back. If it resists your attempts to flatten it enough to cover the pan, let it rest for 5 minutes and try again. If it still springs back from the edges, let it rest for 5 minutes longer and try once more. You should be able to flatten it sufficiently after a couple of rests, but don’t worry if the dough doesn’t completely fill the pan. Let rise, uncovered, until puffy, about 1 1∕2 hours.

While the dough rises, preheat the oven to 400°F (200°C). If you have a pizza stone (or baking tiles), put it in the oven on the middle rack to preheat—ideally for at least 30 minutes before baking.

Arrange the olives, evenly spaced, on the surface of the focaccia, then gently press them into place. Brush the surface of the dough with 1 tablespoon olive oil, then scatter the rosemary and a little salt on top. Place the pan on the baking stone, if using, and bake until the focaccia is golden brown, 20 to 25 minutes, rotating the baking sheet back to front halfway through.

Immediately slide a long metal offset spatula under the focaccia to make sure it is not sticking to the baking sheet, then slide the focaccia onto a rack to cool. Slice into desired portions with a bread knife and serve warm or at room temperature.

Makes one 11-by-17-inch (28 by-43 cm) focaccia

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Dungeness Crab Frittata

Wednesday, December 19th, 2018

Slice this frittata into thin wedges for a passed hors d’oeuvre or serve more generous portions with a tuft of salad as a first course. To dress it up for the holidays, top wedges with a dollop of crème fraîche and California sturgeon caviar. Serve with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Serves 6

Ingredients
½ pound (250 g) fingerling potatoes
1-1/2 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher or sea salt
6 large eggs
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon thinly sliced fresh chives
¼ pound fresh Dungeness crabmeat

Directions
Preheat the oven to 425°F (220°C). Put the potatoes in a baking dish just large enough to hold them. Drizzle with 1 teaspoon olive oil, season with salt, and turn to coat with the oil and salt. Bake until tender when pierced, 15 to 20 minutes. Let cool, then slice into ½-inch (12 mm) pieces. Reduce the oven temperature to 400°F (200°C).

In a bowl, whisk the eggs with ½ teaspoon salt, several grinds of pepper, and the dill and chives. Stir in the crabmeat and potatoes, reserving a few larger pieces of crab for placing on the surface of the frittata later.

Heat a 10-inch nonstick skillet over medium-low heat. Add the remaining 1-1/2 tablespoons olive oil. When it is hot, add the egg mixture and use a rubber spatula to distribute the crab and potato evenly. Cook without stirring for about 2 minutes, until the eggs begin to set, then place the reserved chunks of crabmeat on top. Continue cooking without stirring until the frittata is about two-thirds set, with some patches of liquid egg on the surface. Transfer the skillet to the oven and bake until the surface is firm to the touch, about 6 minutes longer.

Remove from the oven and slide the frittata onto a cutting board. Let rest at least 15 minutes. Garnish with chopped dill, then slice into wedges and serve. The frittata is best warm, not hot.

Suggested Pairings: 

Callaway Vineyard & Winery ~ 2016 Winemaker’s Reserve Chardonnay
Flavors of green apple, tropical fruit and hints of honeysuckle. Floral scents and an oaky finish will leave you longing for more. 

Oak Mountain 2017 Chardonnay ~ This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel.

South Coast Winery Resort & Spa Brut Sparkling ~ Crisp acidity and delicate yeastiness are enveloped in a rich tropical fruit aroma. A perfect change of pace!

Wilson Creek Winery Brut Sparkling Wine ~ Light and refreshing, and very fun. Great in Mimosas! A fun party sparkling wine.

Recipe and photo courtesy of the Wine Institute of California

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Winery Spotlight: Get to Know… Cougar Vineyard & Winery

Thursday, January 31st, 2013

The Story

Cougar Vineyard & Winery is one of Temecula Valley’s smaller boutique wineries, producing approximately 4500 cases per year. Owners and winemakers Rick & Jennifer Buffington are passionate wine-lovers; they have been making wine for 20 years and are known for their hands-on approach to every aspect of the winery operations.

Italian varietals are Cougar’s specialty.  In addition to unique wines and fun-loving staff, this popular wine tasting stop also hosts cool events and boasts a devoted wine club following.

Cougar Winery & Vineyard, Temecula Valley

The Wines

Cougar produces reds, whites, rosés, and sparkling wines so there’s a wine to suit every palate. Rick & Jennifer love to introduce rare and unique Mediterranean grapes to the Temecula wine scene. Cougar proudly offers lesser-known Italian varietals like Vermentino, Montepulciano and Brachetto. The latter was just recognized as a grape varietal in the United States and Cougar Vineyards is one of only two commercial wineries that are growing it. Visit Cougar’s wine store here!

Cougar Wines from Temecula Valley, CA

 

Wine Tasting

The Cougar Winery tasting room is open 7 days a week from 11-6pm.

Tasting Room Pricing:

  • $10 for 6 tastes
  • $15 for 6 tastes + logo glass
  • $22 for 6 reds-only tastes (available Friday-Sunday)

 

Vineyard tours and wine production tours are available Friday-Monday. Call to reserve your spot at 951-491-0825 or visit www.cougarvineyards.com.

Cougar Winery & Vineyards address: 39870 De Portola Road, Temecula, CA 92592

 

Exciting news for spring 2013!

Cougar Winery announces their new tasting room and eatery, Sangio’s Deli – opening in early spring 2013! The addition of another food stop on De Portola Road promises to provide hungry wine-lovers with even more options to fill up between sips.

Get the latest news by visiting the Cougar blog. Make sure to say hi to black labs Monte and Mocha on your next visit to Cougar Winery & Vineyards!

Monte & Mocha, Cougar Wine Dogs | HulsePhoto.com

Cougar Winery Olive Tree, Temecula Valley

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Winery Spotlight: Get to Know… Baily Vineyard & Winery

Thursday, December 27th, 2012

The Story

Baily Vineyard & Winery was established in 1986 by Phil and Carol Baily with the goal of producing excellent wine from their own grapes to be sold primarily out of the winery. Specializing in Bordeaux varietals, Phil and Carol handle all aspects of the winery, from vineyard maintenance to customized blending to creating the delicious menu at their popular restaurant.

The Wines

The Bailys have been making wine in Temecula Valley for 26 years. They are proud to be an estate-bottled winery, which means that all the grapes are grown in the same vineyard and made by the same winemaker – Phil himself! Baily wines offer a depth and consistency that appeal to the advanced wine enthusiast. A trip to the tasting room gives visitors a chance to try all their favorite varietals – from Chardonnay and Riesling to Cabernet and Merlot; plus some fantastic blends! Meritage is their flagship blend and features Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec. Fans of white blends should be sure to taste the Montage.

Check out their wine store here!

Wine Tasting

  • Open from 11 to 5 daily, 10 to 5 on Saturdays
  • $10 per person – weekdays, weekends and holidays
  • Taste any 6 different wines (no restrictions)

 

New! Private Library Wine Tasting

Baily Winery now offers private tastings for up to 12 people at the exclusive Estate Club located on Pauba Road. This VIP experience features a vertical tasting and private tour of the winemaking facility. Private tastings are personally hosted by Phil Baily. Baily is one of the few Temecula wineries that has built an inventory of vintages dating back to 2003. Vertical tastings highlight the changes in a particular grape over time.  Currently, Baily Winery vertical tastings feature 5 years of Merlot, 5 years of Cabernet, and 5 years of their Meritage blend.

Private tastings are by appointment only.  Please call 951.676.9463 for availability.
Introductory price is $25 (reg $40.) Please see website for more details.

Carol’s Restaurant

A popular stop for lunch, Carol’s Restaurant offers delicious California and Mediterranean fare.

Open Thur & Fri 11:30-2pm; Sat & Sun 11:30-3pm. Al fresco dining is available. For reservations, please call 951-676-9243.

Baily Winery address & phone number: 33440 La Serena Way (Corner of Rancho California Road) | 951-676-WINE (9463) | www.bailywinery.com

 

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