Recipes & Wine Pairings

From Valentine’s Day to The Big Game: Your Temecula Valley Wine Guide for All of February’s Celebrations

February is full of wine-drinking occasions, from marking the end of Dry January (you know, if you’re into that sort of thing), to Valentine’s Day, to the Super Bowl, and everything in between. Whether you are planning a romantic night in with your honey, a night of yelling at your TV screen and high-fiving your family over touchdowns, or just stocking up after a month of nothing but diet soda and sparkling water, we’ve got your guide for what to drink for all occasions this month.

BUBBLY

It doesn’t matter if you’re toasting your love or the winning team, sparkling wine is a great option for a celebration or for sipping with just about anything you’re eating, from game day food to fancy dishes to an entire box of Valentine’s Day chocolates (no judgement).

Your Valentine’s Day Selection:

South Coast Winery Ruby Cuvée Sparkling Syrah, $20

Everyone loves to pair chocolate with wine, but the two often go together like a Taurus and a Leo – in other words, not so well. We have, however, found an exception. Pop a bottle of this crimson-colored red sparkling wine, bursting with juicy, red berry fruit, and dip into that box of Valentine’s Day chocolate for the perfect, indulgent treat.

Your Game Day Selection:

Carter Estate 2014 Blanc de Blanc Brut, $40

This crisp, clean, bone-dry bubbly is made in the méthode Champenoise, AKA how they do it in the most famous sparkling wine region of the world, Champagne. It’s light and complex, with tiny bubbles that will totally upstage any frosty game day lager.

WHITE WINE

We know sports spectating usually calls for frosty beers, but why not opt for a cold, crisp glass of white wine instead? These selections are refreshing and equally at home with a spicy plate of nachos as they are with that house-made Fettuccine Alfredo from your favorite Italian take-out spot.

Your Valentine’s Day Selection:

Oak Mountain Winery Chardonnay, $26

Valentine’s Day Dinners are often decadent affairs – lobster tails dipped in butter, juicy roast chicken with creamy mashed potatoes, bacon-wrapped scallops (is your mouth watering yet?)… This lightly oaked Chardonnay is rich yet balanced, with bright green apple, lemon curd, and crème brulée, and will be the perfect accompaniment to your romantic dinner for two.

Your Game Day Selection:

Danza del Sol Vermentino, $34

This fresh, juicy Vermentino, a grape that is equally at home in Temecula as it is in Sardinia, Liguria and Tuscany, will have you feeling like you’re watching the game from Italy. Notes of ripe, fleshy stone fruit, lime zest and white flowers give way to a clean, oyster shell finish. The very definition of “quaffable.”

ROSÉ

Real sports fans drink pink. And, nothing says romance like a glass of ballet-slipper-hued nectar. If you are someone who loves the cool, crispness of a great glass of white wine, but are also looking for something with a bit more oomph, rosé is the perfect option.

Your Valentine’s Day Selection:

Ponte Winery “Pas Doux,” $30

“Pas Doux” translates to “not sweet,” a descriptor that lets the drinker know this wine, made from Sangiovese, was intentionally made in a classic, dry, Provençal style. This juicy rosé is bursting with strawberries and rose petals – in other words, all the ingredients of a romantic encounter.

Your Game Day Selection:

Robert Renzoni Vineyards Lyric Rosé, $29

This is a wine we refer to as “crushable,” meaning that you could drink it for breakfast, lunch, and dinner. So, if you’ve got a long day of watching sports ahead of you, snag a bottle of this baby pink, dry rosé, with notes of white peach, guava, lime zest, and melon. It will pair nicely with that killer seven-layer dip you make. 

RED

Given the cold, wet weather over the past few weeks, we’ve found ourselves wondering if we really do live in Southern California! Fortunately, we’ve found solace in the plush, full-bodied red wines that our Temecula Valley wineries are known for to keep us warm. Snuggle up with your significant other or curl up on the couch to watch the Big Game with one of these hearty selections.

Your Valentine’s Day Selection:

Baily Winery Cabernet Franc, $35

You can close your eyes and pretend you’re having date night in Bordeaux… or better yet, among the gorgeous rolling hills of Temecula Valley. Baily Winery is known for their traditional, Old World take on winemaking – in particular Bordeaux-style blends – and this Cabernet Franc is no exception. Ripe berry and plum mingle with exotic spice and black pepper and a touch of forest floor. This is a wine to linger over now with your partner, or put away for several years until your next big anniversary.

Your Game Day Selection:

Europa Village Barbera, $42

We love this bright, fresh Barbera, produced from vine cuttings that trace their heritage all the way back to Italy’s Piedmont region, from which the Barbera grape hails. It’s juicy and packed with tart cherry and berry fruit, and just a touch of spice, making it a heavenly match for a big pot of spicy game day chili.

WINTER BEET AND CITRUS SALAD WITH DATES AND ALMONDS

Sweet, tart, crunchy, tangy—this colorful salad has it all. Its contrasting textures and surprising flavors keep you coming back for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Serves 4

Ingredients:

• 4 medium golden beets, about ¾ pound (325 g), greens removed if attached 
• 2 tablespoons white wine vinegar 
• 3 whole allspice berries 
• 1 sprig fresh thyme 
• 1/3 cup extra virgin olive oil 
• 2 tablespoons fresh lemon juice 
• Sea salt  
• 3 tablespoons slivered almonds, toasted 
• 2 large navel oranges or blood oranges 
• ½ large fennel bulb 
• 6 Medjool dates, pitted and quartered lengthwise 
• 2 ounces feta, preferably Greek or French 
• Fresh mint leaves 

Directions:

Preheat the oven to 400°F. Put the beets in a baking dish with the vinegar, allspice, thyme, and ½ inch of water. Cover and bake until the beets are tender when pierced, 45 to 60 minutes. When cool enough to handle, peel the beets. Refrigerate, covered, until chilled, then slice thin.

In a small bowl, whisk together the olive oil, lemon juice, and salt to taste.

Preheat the oven to 325°F. Toast the almonds on a baking sheet until golden brown, about 15 minutes. Let cool.

Cut a slice off both ends of each orange so it will stand upright. Stand each orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. Slice the peeled oranges crosswise ¼ inch thick. Discard the first and last slices if they seem to be mostly membrane. Remove the small bit of white pith at the center of each slice.

Cut the halved fennel bulb in half lengthwise. With a vegetable slicer or by hand, shave or slice very thin. Put the fennel in a small bowl and add just enough of the olive oil-lemon dressing to coat the fennel lightly. Toss gently.

On a serving platter or on individual salad plates, arrange the beets and oranges informally, breaking the orange slices into half-moons or even smaller pieces. Scatter the fennel on top, then top with the dates, almonds, and crumbled feta. Drizzle with the remaining dressing. Scatter a few small mint leaves on top, or tear into smaller pieces if they are large. Serve immediately.

Suggested Pairings:

Callaway Vineyard & Winery ~ 2018 Winemaker’s Reserve Chardonnay – Silky on the pallet with flavors of green apple, tropical fruit and hints of honeysuckle.

Oak Mountain Winery ~ 2018 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 – Delicate bubbles burst with lively fruit notes that combine with hints of toasted brioche, giving way to a layered, lasting finish.

Thornton Winery ~ NV Blanc De Noir – a rich, complex sparkler made entirely from Pinot Noir grapes. With a hint of color from minimal skin contact, it has a hint of strawberry and toasty yeast, with citrus and apple flavors.

Recipe & photo courtesy of The Wine Institute of California

WINE MEETS CHEESE

This holiday season, up your cheese board game with these expert suggestions for pairings with some of our region’s most popular wines. Not sure what cheeses play well with your favorite Temecula Valley Chardonnay, Zinfandel, or Cabernet Sauvignon? Now you know.

CHARDONNAY

• Triple-cream cheese: These cream-enriched, high-fat cow’s milk cheeses have a texture like whipped frosting and a luxurious richness that work well with Chardonnay’s plush, rounded mouthfeel.

• Brie: This semisoft cow’s milk cheese has a buttery, spreadable texture and mushroom scent. A velvety Chardonnay complements that supple, spreadable interior and the Brie doesn’t overwhelm the wine.

• Monterey Jack: California’s iconic table cheese is mild, mellow, and a great melter. Try it on a grilled cheese sandwich with a glass of Chardonnay. The wine’s acidity and minerality help balance the buttery sandwich.

Suggested Pairings:

Callaway Vineyard & Winery – 2018 Winemaker Reserve Chardonnay ~ The 2018 Winemaker’s Reserve Chardonnay is silky on the pallet with flavors of green apple, tropical fruit and hints of honeysuckle. Floral scents and an oaky finish will leave you longing for more. 

Oak Mountain Winery – 2019 Chardonnay ~ You can pick up apple, pineapple, honey, vanilla, and roasted flavors that really fill the mouth. This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, crème brulee and caramel. Pairs with roast chicken.

Ponte Winery – 2018 Chardonnay ~ A lively, fresh white wine with delicious Fuji apple and allspice notes. Let the lush mouthfeel & minerality on the finish whisk you away sip after sip.

ZINFANDEL

• Hot pepper jack: An everyday cheese with some sass and spice makes a fun pairing for a peppery Zinfandel. Make quesadillas or mac-and-cheese with hot pepper jack, and Zinfandel will be just the right lively match.

• Aged Gouda: Matured for six months or more, cow’s milk Gouda develops butterscotch aromas and a salted-caramel flavor (although the cheese doesn’t have a speck of sugar). A powerful Zinfandel with its ripe blackberry jam scent has the strength for that seeming sweetness.

• Smoked Cheddar: Put a lightly smoked Cheddar on a charcuterie or antipasto platter and open a fruity, medium-weight Zinfandel. Give the wine a quick chill—maybe 15 minutes in the fridge—to brighten its fruity notes and make it a refreshing counterpoint to the smoky Cheddar.
  
  Suggested Pairings:
  
  Doffo Winery – 2017 Zinfandel ~ This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. The balanced acidity and voluminous mouthfeel leave a long lasting finish.
  
  Hart Winery – 2017 Zinfandel ~ This deliciously complex wine is illustrative of the quality attainable from a well-farmed young vineyard. Less spicy, jammy and lower in alcohol than a Northern California Zin, this wine is remini-cent of its first cousin Primitivo and is a fine complement a variety of dishes. 
  
  Lorenzi Estate Vineyards & Winery – 2015 Zinfandel ~  There is a seamless transition from the front to mid to finish on this wine. The finish is so clean, holding on to the dried fruit elements to the end and nothing is out of balance. It’s pure joy to drink this wine.

CABERNET SAUVIGNON

• Camembert: Similar to Brie but smaller, Camembert is the perfect size for four people to share with a bottle of Cabernet Sauvignon. A ripe Camembert has a big beefy aroma, with notes of mushroom and garlic. It can stand up to the deep flavor and tannic strength of Cabernet Sauvignon.

• Cheddar: An aged Cheddar has a creamy-yet-crumbly texture, layers of flavor that unfold slowly, and a vivid tang. Seek out a clothbound (also known as bandage-wrapped) Cheddar for maximum complexity and compatibility with a fine California Cabernet Sauvignon.

• Dry jack: The extra-aged version of a Monterey jack is firm, complex, and deeply nutty. It needs a concentrated red wine such as Cabernet Sauvignon to match it in strength.

Suggested Pairings:

Baily Winery – 2016 Cabernet Sauvignon ~  This Cabernet offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Leoness Cellars – 2017 Cellar Selection Cabernet Sauvignon ~ Inviting aromas of black currant and boysenberry fruit layered with subtle notes of vanilla, black licorice, olive and sweet oak leading into a lingering finish.

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

Content and photo courtesy of The Wine Institute of California.

Your 2020 (and beyond) Temecula Valley Holiday Wine Guide

If there has ever been a year that has called for wine, 2020 is that year. And, since the holidays may look a little bit different to many of us this season, we’re all probably going to need a tad more adult grape juice over the next month or so.

In Temecula Valley, we enjoy a warm, Mediterranean climate that offers long, sunny days followed by afternoon breezes and cool, crisp nights; these conditions are ideal for ripening grapes while retaining balance and acidity. As a result, we are able to produce a wide range of wines from dozens of different grape varieties – plenty of which are absolutely perfect for holiday sipping and gift-giving (if you can part with your bottles). Here are a few of our favorites this season.

When the situation calls for bubbles:

As far as we’re concerned, bubbles are always in order. This year, toast the little things in life that we all seem to have come to appreciate so much more in 2020, like finally getting around to cleaning out that hall closet; or your third-grader nailing their virtual book report; or whipping up your very first homemade loaf of bread. Who needs a wedding or a birth announcement when we’ve got these everyday triumphs all around us?

Temecula Valley produces some truly wonderful sparkling wines in a range of styles from sweet to bone dry. Many Temecula Valley sparklers are even made in the “méthode traditionnelle” or Champagne method, where the wine undergoes secondary fermentation (the one that gives the wine its bubbles) in the bottle, and spends a long time on its “lees” – the little yeasty cells that give traditional method sparkling wines those unmistakable and delicious toasty, brioche-like aromas.

A few to try:

Carter Estate Winery Blanc de Noir, $35

South Coast Winery Vineyard Rose Sparkling Rosé NV, $20

Oak Mountain Winery Sparkling Pinotage NV, $34

Thornton Winery Cuvée de Frontignan NV, $39

Rosé ALWAYS

Rosé isn’t just a summer sipper! It’s a wonderfully versatile wine that pairs well with a variety of different foods, like colorful charcuterie platters, savory salads, fish and light meats. Temecula Valley is home to a growing number of delicious rosé wines in a whole spectrum of hues from pale salmon to bright magenta, and flavors from dry and crisp to sweet and cheerful. Rosé is also a great in-between wine when you can’t agree on whether to drink white or red (Let’s face it. Who hasn’t had that argument with their spouse or significant other?).

A few to try:

Akash Winery 2019 Parlez-Vous Rosé, $35

Hart Winery 2019 Grenache Rosé, $22

Robert Renzoni Vineyards 2019 Lyric Rose, $29

Avensole 2018 Brooke Rosé of Merlot, $26

Food Friendly Favorites

One thing is for certain over the holidays, regardless of whether or not you are traveling or getting together with friends and family: there will be lots of eating. Consider December your last hurrah before those New Year’s resolutions rear their ugly heads and you feel compelled to cut carbs, hit the gym or – gasp! – embrace the whole “Dry January” movement. In the spirit of indulgence, make sure you have a selection of wines on hand that pair with a wide variety of holiday dishes. Choose a quaffable white and a juicy, versatile red that will complement rather than overpower the inevitable smorgasbord that lies ahead this month. Save the heady stuff for sipping solo after the last dish has been washed and put away, and you finally have a few minutes to yourself to lounge by the fire.

A few to try:

Danza del Sol Winery 2019 Albariño, $32

Wiens Family Cellars 2019 Chardonnay, $34

Miramonte 2017 Tempranillo, $50

Wilson Creek 2019 Variant Series Cabernet Sauvignon/Zinfandel Blend, $21

When it’s time to open something special

If there is one thing that 2020 has taught us, it’s that nothing is for certain. If you have been sitting on those special bottles of wine you have collected over the years, and are waiting for the right occasion to open them, now is the time. Few things scream “self-care” like curling up on the couch by the fire with your partner or a great new TV series and a bottle of something totally over the top. You deserve it after everything 2020 has thrown at you.  

A few to try:

Ponte 2018 Chardonnay Reserve, $50

Doffo Winery 2017 Private Reserve Cabernet Sauvignon, $89

Lorenzi Estate 2014 Private Reserve Cabernet Sauvignon, $225

Leoness Cellars 2017 Signature Series Meritage, $100

When you’ve got a sweet tooth

Why just have dessert when you can have dessert paired with a small glass of dessert wine? There are many wineries in Temecula Valley that are producing some interesting and truly impressive sweet tipples. Sip these alongside something decadent like a chocolate tarte or a winter cheese course with all the fixings, like nuts, candied fruits, preserves, and sweet breads. Or just pour a taste of the luscious nectar, retire to the living room, and see above regarding self-care.

A few to try

Callaway Winery 2017 Late Harvest Chardonnay, $35

Europa Village Bolero Cellars 2004 Tesoro del Sol, $40

Fazeli Cellars 2013 “Rumi” 100% Cinsault Dessert Wine, $95

Monte de Oro 2008 Forty85 Dessert Wine, $65

RIGATONI WITH PORK RIB SUGO

The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 6

Ingredients:

• 2 pounds baby back ribs, in 1 slab 
• Sea salt and freshly ground black pepper 
• 2 tablespoons extra virgin olive oil 
• 1 yellow onion, minced (about 2 cups) 
• 2 large cloves garlic, minced 
• 1 can (28-oz/800 g) tomatoes, pureed in a blender 
• ¾ teaspoon ground fennel or finely crumbled dried oregano 
• 2 sprigs fresh basil 
• Pinch baking soda, optional 
• 1 pound (450 g) rigatoni or penne  
• ½ cup (35 g) freshly grated pecorino romano or Parmigiano Reggiano, plus more for topping

Directions:

Ask the butcher to saw the slab of ribs lengthwise into 1-inch wide (25-mm) strips. With a chef’s knife, cut between the ribs to make individual riblets. Season all over with salt and pepper. 

In a large, heavy pot, heat 1 tablespoon olive oil over medium heat. Working in batches so as not to crowd the pot, brown the riblets all over, adjusting the heat to prevent burning. Transfer the riblets to a plate as they are browned. 

Pour off and discard any fat in the bottom of the pot. Return the pot to medium-low heat and add the remaining 1 tablespoon olive oil. Add the onion and sauté, stirring with a wooden spoon, until the onion is soft and golden brown and the meaty residue on the bottom of the pot has dissolved, about 10 minutes. Add the garlic and cook for about 1 minute to release its fragrance.  

Add the tomato puree, fennel, and basil and bring to a simmer. Return the riblets to the pot along with any juices on the plate. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the riblets are tender and the sauce is thick and tasty, about 1-1/2 hours, adding a splash of water occasionally if the sauce gets too thick. Season with salt and more fennel or oregano if desired. Remove the basil sprigs. If the sauce tastes tart, add a pinch of baking soda and cook for 1 minute. The baking soda will neutralize the acidity and make the sauce taste more mellow. Keep the sauce warm over low heat while you cook the pasta. 

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes. Set aside 1 cup of the hot pasta water, then drain the pasta in a sieve. Return the pasta to the hot pot over medium-low heat. Add the sauce and stir to coat the pasta with the sauce. Remove from the heat, add the cheese, and stir to combine, adding reserved pasta water if needed to moisten. Divide among 6 bowls, top each portion with another sprinkle of cheese, then serve.

Suggested pairings:

Baily Winery ~ 2016 Cabernet Sauvignon –  This Cabernet offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Briar Rose Winery ~ 2013 Estate Zinfandel –  A smooth, medium-bodied wine with red fruit characters of blackberry, boysenberry, and black cherry

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Monte de Oro Winery ~ 2016 Cabernet Sauvignon – Offers youthful and pronounced aromas of ripe to jammy red fruits along with vanilla, cocoa powder, baking spices, red bellpepper, dark flowers, and hints of stone and earth. online casino

Recipe and photo courtesy of the Wine Institute of California

HEIRLOOM TOMATO AND BLACK OLIVE TART

Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. Pair with your favorite Temecula Valley Zinfandel.

Makes one 9-inch tart to serve 6 to 8 

Ingredients

Tart dough 

• 1 cup (125 g) unbleached all-purpose flour 
• 1 teaspoon sugar 
• ½ teaspoon sea salt 
• ½ cup (115 g) unsalted butter, at room temperature, in 16 pieces

• 1-1/2 pounds (680 g) heirloom tomatoes, cored and sliced ¼ inch (6 mm) thick, ends discarded 
• 1-1/2 teaspoons sea salt 
• 1 dozen kalamata or black olives, pitted and halved 
• 1 tablespoon extra virgin olive oil 
• 3/4 teaspoon dried oregano, crumbled fine 
• 2 tablespoons (28 g) goat cheese, at room temperature 
• 2 tablespoon plain yogurt, or as needed 
• 1 small clove garlic, very finely minced 
• Basil leaves for garnish 

Directions

In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse until the mixture resembles fine crumbs. Sprinkle 1 tablespoon water over the mixture and pulse until it begins to come together into a dough.

Turn the dough out onto a large sheet of plastic wrap and, using the plastic wrap as a barrier to avoid touching the dough, shape the dough into a ball. Wrap in the plastic, then flatten into a thick round disk. Let rest at room temperature for 30 minutes.

Unwrap the dough and place it in the center of a 9-inch (23-cm) tart pan with a removeable bottom. (Do not use a black metal tart pan or the dough will likely overbrown.) Again, using the plastic wrap as a barrier to avoid touching the dough, press the dough with your hand to flatten it until it covers the bottom and sides of the tart tin. You should have just enough dough to make a thin crust with no trim. Take care to make the dough evenly thick or it may burn in spots. Prick the tart shell with a fork in several places. Lightly cover with plastic wrap and freeze for at least 30 minutes or up to 1 day.

Preheat the oven to 375°F (190°C). Place a sheet of aluminum foil in the tart shell to cover the bottom and top with pie weights or dried beans in an even layer. Bake for 15 minutes, then remove the pie weights and the foil. Return the tart pan to the oven and continue baking until the crust is lightly browned all over, about 15 minutes longer. Set on a rack; leave the oven on.

While the tart crust bakes, place the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape.

Arrange the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices but reserve any extra for a salad. Tuck the olive halves into any crevices. Brush the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot.

In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste.

Remove the tart from the tin and place on a serving platter. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.

Suggested Pairings:

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Hart Winery ~ Huis Vineyard Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah. 

Leoness Cellars ~ 2017 Cellar Series Zinfandel – This wine offers rich aromas and flavors of blackberry and blueberry with hints of vanilla and lavender framed by soft tannins and a long, silky finish.

South Coast Winery Resort & Spa ~ 2014 Wild Horse Peak Zinfandel – Rich berry fruit and peppery notes with delicate caramel and chocolate.

Recipe & photo courtesy of the Wine Institute of California

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

RAMEN WITH ASPARAGUS, SHIITAKE, AND EDAMAME

Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. Pair with your favorite Temecula Valley Gewürztraminer or Riesling.

Serves 2

Ingredients:

• 3 1⁄2 cups (875 ml) rich chicken or vegetable broth
• 1⁄2 cup (5 g) dried bonito flakes
• 1 large egg
• 1⁄2 pound (250 g) fresh ramen noodles
• 2 teaspoons Asian sesame oil
• 4 fresh shiitake mushrooms, about 1 1⁄2 oz (45 g), stems removed, then sliced
• Kosher or sea salt
• 1⁄2 cup (70 g) fresh or frozen shelled edamame
• 2⁄3 cup (70 g) diagonally sliced asparagus tips, in slices 1⁄4 inch (6 mm) thick
• 1⁄4 cup (65 g) white miso
• 1⁄4 cup (30 g) minced green onion, white and pale green part only
• Shichimi togarashi (Japanese seven-spice blend), for garnish

Directions:

Bring the broth to a simmer in a small saucepan. Remove from the heat and add the bonito flakes, sprinkling them on the surface. Let them steep for 3 to 4 minutes, then strain through cheesecloth and return the strained broth to the saucepan.

Put enough water in a small saucepan to cover the egg generously but do not add the egg yet. Bring the water to a boil over high heat, then reduce the heat to a simmer so you can add the egg without jostling it. While the water is heating, prepare a bowl of ice water. With a large spoon, lower the egg into the simmering water, working carefully so it does not crack. Adjust the heat so the egg cooks at a gentle simmer. Cook the egg for 6 minutes exactly. Transfer the egg to the ice water with a slotted spoon. When cool, lift it out of the water and peel.

Bring a large pot of unsalted water to a boil over high heat. Add the ramen noodles and stir well to keep the noodles from clumping. Cook, stirring often, until the noodles are al dente (the timing will depend on their freshness). With tongs, lift the noodles out of the pot and into a sieve or colander. Rinse with cool water and shake well to remove any excess water. Transfer to a bowl and toss with 1 teaspoon of the sesame oil to prevent clumping.

Fill two large soup bowls with hot water from the ramen pot to warm them.

Heat the remaining 1 teaspoon sesame oil in a small nonstick frying pan over medium-high heat. Add the mushrooms and sauté until softened, 1 to 2 minutes. Season with salt and set aside.

Return the broth to medium heat and bring to a simmer. Add the edamame and simmer gently until they are almost tender, 3 to 5 minutes. (You can add frozen edamame without thawing.) Add the asparagus and cook for 1 minute. Put the miso in a small bowl and whisk in enough of the hot broth to make a smooth, pourable mixture. Stir the thinned miso into the broth. Salt to taste.

Drain the hot water from the soup bowls. Divide the noodles and mushrooms between the bowls. Top with the steaming-hot broth, dividing it evenly. Halve the boiled egg and nestle one half in each bowl. Garnish generously with the green onions and shichimi togarashi and serve.

Suggested Pairings:

Bel Vino Winery ~ NV Riesling – Extremely aromatic with intense fruity aromas of nectarine, ripe apricot and pink lady apples.

Danza del Sol Winery ~ 2017 Gewurztraminer – Green Guava, floral, and gingerbread spice.

Mount Palomar Winery ~ NV Riesling – The taste is full with apricot, peach, tangerine, lychee, star fruit and guava. 

South Coast Winery Resort & Spa ~ 2016 Dry Gewurztraminer – Exotic floral scents of roses, citrus, lychee fruit and bubble gum are balanced against the crisp acidity.

Recipe and photo courtesy of the Wine Institute of California

PAN-SEARED SALMON WITH CORN AND POBLANO SALAD

Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. Pair with your favorite Temecula Valley Grenache Rosé or Sauvignon Blanc.

Serves 6

Ingredients:

Salad

• 2 large poblano or Anaheim chilies 
• 2 ears yellow corn, husked 
• 1 cup (40 g) very coarsely chopped cilantro 
• ½ small red onion, chopped 
• 2 tablespoons extra virgin olive oil 
• Juice of 3 limes, or more to taste 
• 1 large avocado, ripe but firm, diced 
• 3 ounces (2/3 cup/85 g) coarsely crumbled queso fresco 
• Kosher or sea salt 
• 1 serrano chili, finely minced (optional) 

Salmon

• 4 six-ounce (175 g) skin-on salmon fillets 
• 2 tablespoons olive oil 
• Lime wedges for serving 

Directions:

Make the salad: Preheat the broiler. Put the poblano or Anaheim chilies on a foil-lined baking sheet and broil until blackened on all sides. Let cool, then peel, remove stems and seeds, and dice. Turn the oven to 425°F (220°C). 

Bring a large pot of water to a boil over high heat. Prepare a bowl of ice water. Add the corn to the boiling water and boil 30 seconds, then remove the ears with tongs and plunge them into the ice water to stop the cooking. Drain when cool and pat dry. With a chef’s knife, cut away the kernels. You should have about 2-1/2 cups (350 g). 

 In a large bowl, combine the diced poblano or Anaheim chilies, corn, cilantro, red onion, olive oil, and juice of 3 limes. Add the avocado and queso fresco and toss gently.  

 Season well with salt and add more lime juice if desired. If the salad is not spicy enough for you, stir in some or all of the minced serrano chili.  

 Put 2 tablespoons olive oil in a cast-iron skillet and put the skillet in the preheated oven for 10 minutes. Season the salmon with salt. Place the fillets in the skillet, skin side down, and bake until they just flake when probed with a paring knife, about 10 minutes.  

 Serve salmon immediately with the salad on the side. 

Suggested Pairings:

Churon Inn Winery ~ 2019 Sauvignon Blanc – Well balanced with citrus flavors

Hart Winery ~ 2019 Grenache Rosé – With notes of cherry, watermelon and cranberry.

Leoness Cellars ~ 2019 CS Sauvignon Blanc – Rich citrus and stone fruit aromas are complemented by subtle hints of lemongrass and a crisp, lingering finish.

South Coast Winery Resort & Spa ~ 2017 Grenache Noir Rosé – Light in body, crisp in acidity and very dry, this rosé is the perfect wine for any cuisine and any festivity.

Our Top Temecula Valley Wine Picks for Summer

There’s something about Summertime sipping that just feels right. Maybe it’s the sensation of a breeze cooling our neck as the sun warms our face while enjoying a crisp glass of Pinot Grigio on our patio; maybe it’s the sun staying out just that little bit longer; or maybe it’s the amazing food that comes out during the warmer months – the smell of the grill, the sweet juices of peaches and watermelons running down our chins, fresh seafood, burgers, corn on the cob… Whatever it is, there’s just nothing like a great mid-summer glass of wine. But what to sip?

Here are some of our favorite go-to wines for the Summer months:

Sparkling

Not only does bubbly pair perfectly with just about any type of cuisine, it is a wonderful treat no matter the occasion. From milestone celebrations to simply feeling good on a Tuesday, it’s the ultimate refresher after a long day (or at the beginning of one – hello, brunch!).

Pair with: Literally anything. But bubbles and salty, fatty, fried, or crispy food is a match made in heaven. Think potato chips, calamari, tempura shrimp, truffled popcorn, cured meats and cheeses… we could go on… and on…

Some wines to try:

Thornton Winery NV Brut

Carter Estate Winery 2015 Blanc de Noir

Oak Mountain Winery NV Pinotage Sparkling

Leoness Cellars NV Brut

Crisp, Unoaked White

We all love a rich, buttery Chardonnay, but hot weather calls for something a bit more quaffable. Instead of those weightier whites like Viognier and Chardonnay, opt for something light and bright. Classic Italian and Spanish grapes like Arneis, Vermentino, Pinot Grigio, Albariño, and Verdelho are juicy and fresh, and act like a refreshing squeeze of lemon on your favorite Summer dishes.

Pair with: Seafood dishes prepared in a variety of styles, summer salads, and creamy pasta dishes.

Some wines to try:

Hart Winery 2019 Albariño

South Coast Winery 2019 Verdelho

Cougar Winery 2019 Estate Falanghina

Danza del Sol 2018 Vermentino

Rosé

There’s a reason “rosé all day” isn’t just a social media hashtag, it’s also a way of life: You can literally drink the stuff all day, every day. Rosé is a fantastic Summer sipper because it comes in so many different styles and hues, making it the whole package when it comes to food-friendly wine pairings. From pale pink and dripping with notes of watermelon and lime, to fuller-bodied and bursting with berry fruit, there’s a style to suit every palate, culinary creation, and occasion. And, it’s also pretty darn good on its own – unless you count your feet in the pool, a lazy swing in a hammock, or a sunset barbecue as part of your pairing.

Some wines to try:

Ponte Winery 2019 Pas Doux

Robert Renzoni Vineyards 2019 Lyric Rose

Doffo Winery 2019 Rosario

Akash Winery 2019 Parlez Vous Rosé

Light Red

Still craving that inky red wine, even in 100-degree weather? While Temecula Valley can be known for rich, full-bodied, luxurious wines, the region also produces quite a few lighter-bodied, fruity red wines, which are absolutely stunning on a warm summer day. Serve them with a slight chill to bring out the bright berry fruit. We promise you’ll thank us for the suggestion.

Pair with: Simple grilled meats and kabobs, tomato-based pastas, pizza

Some wines to try:

Fazeli Cellars 2015 Phel Phel

Baily Winery 2016 Cabernet Franc

Wiens Family Cellars 2018 Pinot Noir

Europa Village Bolero Cellars 2016 Garnacha