Association News

Get to Know Michael Mohammad, Altisima Winery

My name is Michael Mohammad, and I’m 36 years old. My family moved to Temecula, CA in 1992, back when there was only one stoplight in town and just a handful of wineries. I grew up playing inline hockey and graduated from Temecula Valley High School.

I’ve been in hospitality since I was 16, starting as a dishwasher at Tony Roma’s and working my way through every corner of the industry. Before stepping into wine country, I spent nearly 12 years bartending, connecting with incredible people while crafting cocktails.

About three years ago, I joined the Altisima family, and it’s been amazing to see us honored as Winery of the Year by the Xenia Hospitality Awards. I love being part of a team that’s pushing Temecula’s culture forward — blending elevated wine experiences with authenticity and genuine connection. Whether I’m suggesting wine pairings or sharing stories with guests, my goal is always to make people feel seen, heard, and welcomed.

Outside the winery, I freelance as a graphic designer under the name @themohamz, also known as MOHAMZ Studio. My work spans branding, illustration, and physical product design — everything from logos and T-shirts to digital illustrations and murals. (Fun fact: While working at Temecula Coin-Op, I designed the packaging for their Power Punch — the adult version of Capri Suns.) I’m drawn to projects that blend culture, identity, and storytelling; always chasing that spark where design meets purpose.

At the end of the day, I’m passionate about bold red wine, meaningful conversations, and creating work that resonates with people on a deeper level.

What wine trend are you most excited about right now?

I don’t know if it’s a “trend,” but I’m really excited about the younger generation of winemakers coming up. They’re not afraid to take risks, break the rules, and bring something new to the table. You can tell they care more about expression and community than chasing points or prestige. I see a lot of creativity and purpose in what they’re doing — and that’s something I really connect with.

What do you love most about working in wine country?

What I love most about working in wine country is how it brings everything I care about together — good wine, good people, and good vibes. Every day is a mix of hospitality and creativity, whether I’m pouring a glass, having a real conversation, or just taking in the views. There’s something special about this place — it turns everyday moments into something memorable.

If your personality were a wine varietal, which would it be and why?

If I had to pick a wine that matches my personality, I’d say Cabernet Franc. It’s bold, creative, and a little unexpected — kind of like me. It blends well with others. It’s got depth and complexity, but there’s also this wild side that doesn’t always follow the rules. I’m not the loudest in the room, but I try to bring something unique that’s memorable.

What song would you pair with your favorite glass of wine?

“The World Is Yours” by Nas — that’s my go-to track with a bold glass of Cabernet Sauvignon. It’s smooth, confident, and layered — just like a good Cab. The jazzy beat has this mellow, reflective vibe that hits different when you’re sketching, thinking, or just enjoying a quiet moment.

He might be sipping Dom P in the lyrics, but I’m posted with a Cab — same energy.

It’s a classic track that holds up over time, and that’s what I love about it. It’s got depth, it’s intentional, and it sticks with you — just like the wine.

What’s something new you’re hoping to learn this year?

This year, I’m looking forward to getting back into more hands-on design. I’ll be taking a screen-printing class and a ceramics class this fall — both are new for me and a chance to explore different ways of working with form and texture. I’m also planning to pick up a laser cutter soon, which will open up a lot of possibilities for more custom, physical design work through MOHAMZ Studio.

Get to Know Silvana De Robertis, Wiens Cellars

Originally from New Jersey, I spent 12 years living in Argentina before moving to Temecula in 2001. Since then, Wine Country has become my home in every sense. I’ve spent the last 20 years working in the industry, with the last five years dedicated to Wiens Cellars—a place that continues to inspire me every day.

If you could recommend one must-try experience at your winery, what would it be?
A must-try experience would be our Cellar Room! It’s truly one to remember—an elevated wine tasting where guests savor our Reserve and Vineyard Designated wines, each perfectly paired with curated cheeses and meats. It’s a beautiful way to experience Wiens.

How has your role evolved since you started in the industry?
I began in Events and Weddings, but my personal passion has always been wine. That love led me to further my education—I completed Level 2 WSET certification and I’m currently studying for Level 3. These past 20 years have been an incredible journey of learning and growing.

What song would you pair with your favorite glass of wine?
Definitely “Roxanne (Tango)” from Moulin Rouge paired with a bold glass of Malbec—intense, dramatic, unforgettable.

What’s your go-to sip after a long day?
A crisp, refreshing glass of Brut Sparkling Wine. It’s my favorite way to wind down and toast the day.

Any dream role or experience you’d love to take on in the industry?
My dream is to keep growing and learning, but above all, I hope to inspire the next generation to fall in love with this industry, just as I have.

Celebrating Recent Features of Our Wineries & Destination

Temecula Valley continues to turn heads—with sunshine, rolling vineyards, and a growing community of passionate winemakers, it’s no wonder we’ve made headlines again. Check out a few recent press articles that spotlight our member wineries and the vibrant charm of Wine Country:

Temecula Valley Plays the Mediterraneans Greatest Hits — And It Works

This Spanish-Style California Town Is One of the State’s Best-Kept Secrets

A Vineyard Escape: 48 Hours of Wine and Wellness at South Coast Winery

Meet Me in Temecula: Summer Wine Tasting

Raise a Glass to Rosé: Temecula Valley’s Pink Powerhouses

We’re proud to see Temecula Valley and our wineries featured so beautifully in the media. Stay tuned for more coverage and stories that showcase the people, passion, and place that make our wine country so special.

Welcome Our Newest TVWA Members!

We’re excited to introduce the latest additions to the Temecula Valley Winegrowers Association! These businesses bring fresh energy, valuable services, and a shared passion for supporting Temecula Valley Wine Country. Let’s give a warm welcome to our newest Gold and Silver members!

Gold Member

Destination Temecula Wine Tours and Experiences
Destination Temecula has been crafting unforgettable wine country experiences since 1993. From narrated wine tasting tours to sunset winery dinners and corporate team-building events, they specialize in showcasing the best of Temecula Valley with style and hospitality.

Contact: Dave Wilson
(951) 695-1232
destem.com
info@destem.com

Silver Members

Cold Ass Trailers
Based in Temecula, Cold Ass Trailers provides mobile refrigerated trailer rentals for events, emergencies, and business needs. Their all-electric units offer reliable cooling for everything from weddings to disaster relief.

Contact: Anthony Durso
(951) 404-9363
coldasstrailers.com
adurso@coldasstrailers.com

P3 Cost Analysis
P3 Cost Analysts is a cost-reduction firm auditing your existing vendors—utilities, uniform/linen, telecom, waste, and more—recovering cash and lowering overhead for wineries, with no fees unless we deliver savings.

Contact: Morgan Higham
(425) 770-9063
costanalysts.com
mhigham@costanalysts.com

WeShip Express
WeShip Express offers specialized shipping and fulfillment services for wineries and alcohol brands. With end-to-end tracking and expert logistics, they make shipping seamless and secure.

Contact: Mark Murphy
(707) 947-9303
weshipexpress.com
mmurphy@weshipexpress.com

We’re proud to have these outstanding businesses join our community and look forward to the collaboration and innovation they’ll bring to Temecula Valley Wine Country. Be sure to connect with them and explore how they can support your winery or event!

Welcome aboard!

Welcome Kate Anderson, Operations Manager

Kate brings her passion, creativity, and collaborative spirit to her new position, where she is eager to continue raising awareness for Temecula Wines. She looks forward to championing the region’s winemakers, enhancing visitor experiences, and building meaningful connections that celebrate the unique character of Temecula Valley Wine Country.

Welcome Chaela Ciongoli, Director of Marketing and PR

We’re excited to welcome Chaela Ciongoli as our new Director of Marketing & PR, a vital addition to our team as we continue to enhance Temecula Valley’s reputation as a premier wine destination.

Chaela’s experience spans marketing and hospitality, with a Bachelor of Science in Viticulture and Enology from Cal Poly San Luis Obispo and a Level 1 sommelier certification through the Court of Master Sommeliers. She has worked harvests in Napa, New Zealand, and Australia, managed a high-volume wine bar in Melbourne, and held various marketing roles in Napa Valley, most recently serving as Vice President of Marketing at Kerr Cellars, a luxury Napa winery.

In her new role, Chaela will lead integrated marketing initiatives, strengthen brand storytelling, and expand TVWA’s marketing team to further amplify Temecula Valley’s reputation.

Welcome Kelly Visel, Digital Marketing Manager

Kelly Visel is a digital marketing professional and photographer with an eye for the moments that make people stop scrolling and start planning their next adventure. With six years in food and beverage PR and marketing, she has been crafting compelling stories for California’s premier wine regions and hospitality destinations since 2019. Developing creative campaigns for acclaimed wine regions, including Drycreek Valley, the Santa Lucia Highlands, and the Wines of the Santa Cruz Mountains, as well as destination clients like Visit Tri-Valley and Visit San Bernardino.  

Her extensive work with Italian wineries has given her a passion for Old World winemaking traditions, and her work with small-production winemakers has given her a deep appreciation for innovative artisan producers, allowing her to craft authentic stories that resonate with both seasoned wine enthusiasts and curious newcomers discovering wine for the first time. 

Kelly is a graduate of Chapman University, where she earned her BA in Art History with an emphasis on photography. This creative education provides her with a thoughtful perspective on composition and visual storytelling, while her decade in the restaurant industry has given her an invaluable education in hospitality and culinary curiosity.  

Temecula Valley Wines Meet Their Unexpected Match: Out-of-the-Box Pairings That Just Work

When you think of Temecula Valley Southern California Wine Country, you likely picture sun-soaked vineyards, Mediterranean-inspired vibes, and delicious local wines made just steps from where they’re poured. But what many don’t realize is just how dynamic and creative the region’s food and wine scene has become. With a growing roster of innovative chefs, forward-thinking winemakers, and an unmatched spirit of experimentation, Temecula has earned its spot as a go-to destination for not just drinking wine but experiencing it with all of the senses.

When it comes to food and wine pairings, most of us have heard the traditional guidelines: white wine with fish, red wine with steak, and so on. But much like how we believe great rosé belongs on the table year-round, we also believe traditional pairing rules are meant to be broken. And, the truth is, some of the most memorable food and wine moments come from pairing out of the box. Whether it’s a sweet wine with a salty snack, Champagne with a hearty steak, or a bold red with something seemingly un-pairable (we’re looking at you, artichokes), Temecula Valley pros know that unexpected pairings can bring out the best in both the food and the wine. Here, a few local experts share their favorite surprises – and why they work.

Viognier + Spicy Thai Curry

Churon Winery
Suggested by: Brittany Mastin, Marketing Coordinator

“Balance is key!” says Brittany. “A great pairing should enhance both the wine and the food—think about contrasting or complementing flavors, matching intensities, and how textures interact. Don’t be afraid to experiment and trust your palate!”

Her go-to surprise? Viognier with spicy Thai curry. “The lush fruit and floral notes of Viognier smooth out the heat while still standing up to the dish’s bold flavors.”

Try it with Churon’s 2023 Viognier ($38), which Brittany describes as “bright and aromatic, with rich and vibrant aromas of rose and honeysuckle, followed by juicy layers of peach and tangerine.” Get it HERE.

Cabernet Sauvignon + Thin Mints

Bel Vino Winery
Suggested by: Zachary Wackman, Tasting Room Manager

“The most important thing to consider is how the structure of the food changes the perception of wine,” says Zachary. “Bitterness, acidity, sweetness, umami, salt, and even heat will play factors in what you pair with your wine.”

You’ve likely seen all the guides that pair different wines with different Girl Scout Cookies (we would have loved to be on the research committee for putting these stories together!). Zachary is all about this offbeat pairing. “It depends on the cab, but I love a Cabernet Sauvignon with Thin Mints,” says Zachary. “The mint compliments the natural flavors in the cab depending on the Pyrazine content. The sweetness of the thin mints can enhance the perception of acidity and astringency — and diminishes the sweetness in the wine itself.”

It’s unconventional — and oddly perfect.

Give it a go with Bel Vino’s Cabernet Sauvignon ($44.95): “Bold and robust, this red wine commands attention with its rich dark fruit flavors of black currant and blackberry, accompanied by hints of cedar and tobacco.”

Rosé + Brunch (Yes, All of It)

South Coast Winery
Suggested by: Emily Bloom, Assistant Winemaker and Vineyard Coordinator

Emily encourages wine lovers to step outside of their comfort zone when thinking about food and wine pairings. “The most important thing to consider is choosing wines you genuinely enjoy – don’t limit yourself to traditional pairings,” she says, especially when it comes to what to pair with main courses. “Sparkling wines like Brut pair beautifully with creamy pasta dishes, and rosé can be a delightful companion to certain desserts. Even sherry can shine when served with hors d’oeuvres like almonds and olives. The key is to experiment and have fun – you might just stumble upon a pairing that wins you over.”

One of her favorite pairings happen over everyone’s favorite meal – brunch. “Rosé is surprisingly versatile,” says Emily. “It cuts through rich, savory dishes like bacon or eggs Benedict, while also balancing the sweetness of pancakes with syrup. Whether you’re enjoying smoked salmon on a bagel or chicken and waffles, rosé brings a refreshing lift to the table.”

And that’s why she’s team Rosé for brunch all day.

Try the 2023 Grenache Noir Rosé ($28.99) from South Coast Winery. It’s “delicate with notes of strawberry, cotton candy, citrus, and a hint of tangerine.”

Cab/Tempranillo Blend + Greek Lamb Meatloaf

Gershon Bachus Vintners
Suggested by: Howard Kotliar, Wine Educator

For Howard, the magic of food and wine pairing lies in creating synergy — “where the palate not only discovers a harmony between the wine and food, but the pairing elevates the entire experience.”

His favorite odd-couple match? A bold Cabernet Sauvignon and Tempranillo blend with Greek lamb meatloaf. “The 10% of the Tempranillo gives this Cab Sauv blend a full-bodied pepper and spice on the lively, lusty finish.”

Taste it in Aquilo Act II ($70), a wine with serious presence and structure.

Sangiovese + Asparagus (Yes, Really)

Palumbo Family Vineyards
Suggested by: Nick Palumbo, Owner/Winemaker

“Asparagus is notoriously difficult to pair with wine,” Nick admits. “But we found a way to pair it with none other than a light Chianti-style red — yes, Sangiovese!”

His secret? “Let the other ingredients in the dish tie the wine to it. We wrap sautéed asparagus with prosciutto, place on garlic toast, drizzle with cambozola cream sauce, and top with toasted pine nuts. Garnish with a sprig of thyme, and you have a super star dish that no one would expect to work.”

Try it with their Bella Vigna Sangiovese ($58) — available exclusively in the tasting room.

Muscat Canelli + Cheetos

Peltzer Winery
Suggested by: Danaé Wilson, Tasting Room Manager

Danaé keeps it simple when it comes to pairing logic: “You can either match flavors or balance them with contrasting qualities.”

Her favorite unlikely pairing? Muscat Canelli and Cheetos. “It’s the perfect date night white — whether y’all are curled up on the couch for movie night or headed to the hot tub.”

Grab a bottle of Peltzer’s 2022 Muscat Canelli ($36) and don’t forget the party-sized bag of crunchy orange magic.

Cabernet Sauvignon + Chili-Flecked Dark Chocolate

Wilson Creek Winery
Suggested by: Wendy Holder, VP of Marketing

“The single most important consideration is balance,” says Wendy. “Match the weight and intensity of the wine with the richness and flavor intensity of the food. A delicate dish calls for a lighter-bodied wine so neither overwhelms the other. Conversely, a hearty entrée needs a fuller-bodied wine with enough tannin or texture to stand up to those flavors.”

Her favorite unexpected indulgence? Bold Cabernet Sauvignon with a bite of dark chocolate flecked with chili pepper. “The wine’s firm tannins and dark-fruit core actually soften the heat and amplify the chocolate’s cocoa richness—an indulgent treat every time.”

Try it with Wilson Creek’s Block 9 Cabernet Sauvignon ($74.99), a plush and powerful red with juicy blackberry, black currant, and hints of cedar and toasted vanilla.

Ready to break the rules? These unexpected pairings are proof that when it comes to wine and food, sometimes the best matches are the ones you never saw coming. Visit Temecula Valley to taste for yourself — and don’t be afraid to bring your own snack experiment along for the ride.

Mindful Sips, Temecula Style

How to embrace wellness and wine in perfect harmony this January

January is often seen as a fresh start—a time to reset and focus on wellness after the indulgence of the holiday season. For many, this means embracing mindful habits, and wine lovers are no exception. Some use this time to completely abstain, going dry for the month of January to clean the slate, so to speak. Others simply approach their consumption with more intention. “I’m not doing Dry January this year,” says Wendy Holder, vice president of marketing at Wilson Creek Winery. “Instead of cutting out wine completely, I’m focusing on practicing mindful sipping and moderation. For me, wine is more than just a drink—it’s about connection, celebration, and balance.”

Temecula’s wine country, with its scenic views and inviting wineries, offers the perfect setting for a thoughtful start to the new year—wine included. We’ve gathered insights from local wineries and added a few ideas of our own to help you embrace mindfulness while celebrating the joys of wine this winter.

Savor a Wine Flight

One way to enjoy wine without overindulging is to opt for a tasting flight. Brittany Mastin, marketing coordinator at Churon Winery, suggests, “Opt for a tasting flight instead of a full pour to enjoy the flavors of multiple wines in small, thoughtful sips.” This approach lets you explore a variety of wines while keeping portions manageable. It’s a great way to focus on the flavors and nuances of each pour, rather than consuming more than necessary.

Pair Wine with Healthy Dishes

Mindful sipping can be enhanced with thoughtful food pairings. Sharon Cannon, wine club manager at Altísima Winery, encourages pairing wines with “healthy, January-friendly dishes, such as roasted vegetables, grilled fish, or fresh salads.” Not only does this elevate the wine experience, but it also keeps your meal balanced and nourishing. Temecula wineries often offer seasonal menus featuring dishes like Churon Winery’s vegetarian flatbread or grilled chicken sandwich, both of which complement a range of wines beautifully.

Make It Social

Wine is often best enjoyed in good company. “Enjoy wine as part of a shared experience with friends or family, focusing on the company and conversation rather than the quantity,” suggests Mastin. A cozy evening by the fire or a gathering at one of Temecula’s scenic wineries can be a perfect way to celebrate connection and mindfulness. Whether you’re enjoying a private tasting or simply relaxing with loved ones, the focus can shift from how much you drink to the memories you create.

Experiment with Low-ABV Options

For those looking for a lighter sip, explore lower-proof options like white wines, rosés, and sparkling wines, which typically offer less alcohol per serving. Or, consider a replacing the spirit in your go-to cocktail with wine, or experimenting with wine spritzers. “Mix your favorite wine with sparkling water or club soda for a lighter ABV option,” says Cannon. This refreshing take on wine can be both fun and flavorful, allowing you to enjoy the essence of wine without feeling overindulgent. This is also a great way to stay hydrated while sipping, further supporting a balanced approach.

Focus on Quality Over Quantity

Mindful sipping is about intention. Holder emphasizes pouring smaller amounts into your glass and savoring each sip. “Rather than going all or nothing, I prefer to enjoy wine intentionally, pairing it with healthy meals or savoring it during meaningful moments with loved ones,” she says. “This approach feels more sustainable, and aligns with my overall wellness goals. One thoughtfully enjoyed glass can be more satisfying than several rushed ones.”

Slowing down and paying closer attention to small details and moments ensures that each glass feels special and allows you to fully appreciate the craftsmanship that goes into each bottle.

Add a Wellness Element to Your Visit

Temecula’s wine country isn’t just about great wine—it’s also a hub for wellness-focused activities that make mindful sipping even more enjoyable. Here are a few ideas to inspire your next visit:

• Wine & Yoga: Many wineries host yoga sessions followed by a glass of wine, blending physical wellness with relaxation.
• Horseback Riding Tours: Explore Temecula’s stunning vineyards on horseback for a unique, calming perspective on wine country.
• Spa Treatments: Book a massage or facial at one of the region’s luxurious spas.
• Hiking & Picnicking: Take advantage of the beautiful weather and scenic trails, and pack a mindful picnic to enjoy with a single glass of wine.

Cheers to a Balanced Start

If you’re looking for the perfect wine to kick off the new year, sparkling wines are of course a popular choice, and thankfully these wines shine in Temecula Valley. “Who doesn’t love bubbles to celebrate new beginnings?” says Cannon, while Mastin recommends Churon Winery’s cuvée champagne for its crisp bubbles and festive vibe. Holder adds, “A crisp and celebratory sparkling wine is the perfect way to welcome the year with intention.”

Temecula’s wine country offers a serene backdrop to unwind, recharge, and celebrate the new year with intention. Whether you’re savoring a flight, sharing a bottle with friends, or enjoying a glass with dinner—after a zen-ful yoga session—these mindful practices can make your January a month of balance and enjoyment.

Temecula Wine Country’s Latest Buzz: Renovations, Rhône Blends, and Regenerative Agriculture

Wineries in Temecula Valley share their visions for 2025, their favorite trends, and the ones they’d rather leave behind.

As 2025 approaches, Temecula Valley Wine Country is abuzz with anticipation for what promises to be an exciting year of growth, innovation, and, of course, great wine. Nestled in Southern California, this vibrant wine region continues to carve its place in the global wine scene with its welcoming mix of warm hospitality, unique wine experiences, and robust food and wine offerings. From bold renovations to groundbreaking trends in winemaking, the wineries here are ready to embrace the future with open arms and a glass of something delicious in hand.

But it’s not all about what’s new. Alongside the exciting projects and forward-thinking plans, winemakers and industry leaders are reflecting on the trends shaping wine culture – both those they’d like to see more of and those they’re hoping will fade away. We spoke to a few of the region’s most influential voices to get their take on what’s ahead, their hopes for the industry, and what they’ll be toasting with as the calendar turns.

At Oak Mountain Winery, 2025 is all about transformation. “We’re taking out the old and bringing in the new,” shares Ruth Manlulu, Membership and Office Manager. Renovations and modernizations are top of mind as the winery embraces a fresh start. Manlulu sees organic wines gaining momentum as a leading trend in the coming year, and she’s excited to sip more sparkling wine, which she says, “reminds me of spring and summer days ahead.”

Over at South Coast Winery Resort & Spa, winemaker Jon McPherson is eagerly anticipating the release of two Rhône blends: a Rosé crafted from Grenache, Cinsault, and Syrah, and a re-release of their Grenache Viognier Roussanne. The winery is also expanding its production capabilities with new equipment to refine its winemaking process, including the addition of new small-format tanks and stainless steel drums.

McPherson notes a growing shift toward wines with minimal oak influence, as well as “a greater emphasis on authenticity, and an unwavering commitment to quality.” When asked about trends he’d like to bid farewell to, he doesn’t hold back: “Canned wines, flavored wines, orange wines, and natural wines could all take a backseat in 2025,” he says, additionally noting some fatigue surrounding the no- and low-alcohol wine trend. “We’d also like to see products marketed as wine that fall outside traditional winemaking standards phased out.”

When it comes to what he’d like to sip more of in 2025, Jon is much more effusive. “Expensive Champagne, Bandol, Priorat, and Single Malt Scotch—some of the finest and most rewarding indulgences!” No counting Temecula Wines, of course.

Wilson Creek Winery is gearing up for a milestone year as it celebrates its 25th anniversary. Wendy Holder, vice president of marketing, says the year will be packed with special events, new wines, and even concerts to mark the occasion. The winery will also unveil its first vintage from Block 9, their first vineyard block dedicated to regenerative agriculture. “We are super interested to see how the Block 9 Cabernet is received,” she says.

Holder is less enthusiastic about the rise of “diet” or “low-carb” wines. “I think wine is something to be enjoyed and savored for its true character, around meals with friends and loved ones, instead of trying to force it to be something it’s not to fit into a diet plan,” she says. “Live a little and enjoy.” Her hope for 2025? A deeper exploration of Portuguese varietals like Touriga Nacional and Trincadeira, which she finds both intriguing and exciting.

From sparkling wines and regenerative agriculture to milestone anniversaries and groundbreaking blends, Temecula Valley Wine Country is entering 2025 with big ambitions and bigger ideas. While some trends like organic wines and minimal oak influence are gaining traction, others—think “diet wines” and canned creations—may find their moment fading. One thing is certain: the wines and the people of Temecula are ready to make 2025 a year to raise a glass to. Cheers to what’s next!