This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Ingredients 1 albacore tuna steak, about 10 ounces (315 g) and 3⁄4 to 1 inch (2 to 2.5 cm) thick 3⁄4 teaspoon ground fennel seed 3⁄4 teaspoon kosher or sea salt 1 large fresh thyme sprig 1 bay leaf 1 clove garlic, halved 6 black peppercorns 1 3⁄4 to 2 cups (430 to 500 ml) extra virgin olive oil dressing 6 tablespoons (90 ml) extra virgin olive oil (from the tuna baking dish) 3 tablespoons red wine vinegar 1 tablespoon salt-packed capers, rinsed and finely minced 1 teaspoon dried oregano 1 small clove garlic, finely minced Kosher or sea salt and freshly ground black pepper 1 1⁄2 cups (280 g) cooked chickpeas (drain and rinse if canned) 1⁄2 pound (250 g) Little Gem lettuce or romaine hearts 1⁄4 pound (125 g) radicchio 1⁄2 red onion, shaved or very thinly sliced 3⁄4 cup (125 g) halved cherry tomatoes 1⁄4 cup (10 g) chopped fresh flat-leaf parsley
Directions Preheat the oven to 200°F (95°C). Remove the tuna from the refrigerator 30 minutes before baking.
Season the tuna on both sides with the fennel seed and salt. Put the tuna in a deep ovenproof baking dish just large enough to hold it. Add the thyme, bay leaf, garlic, and peppercorns. Pour in enough olive oil just to cover the tuna.
Bake until a few white dots (coagulated protein) appear on the surface of the fish and the flesh just begins to flake when probed with a fork, 30 to 40 minutes. The tuna should still be slightly rosy inside. Remove from the oven and let cool to room temperature in the oil.
Make the dressing: In a bowl, whisk together the olive oil, vinegar, capers, oregano, garlic, and salt and pepper to taste. Add the chickpeas and let them marinate for 30 minutes.
With a slotted spatula, lift the tuna out of the olive oil and onto a plate.
Put the lettuce in a large salad bowl. Tear the larger outer leaves in half, if desired, but leave the pretty inner leaves whole. Tear the radicchio into bite-size pieces and add to the bowl along with the onion, tomatoes, and parsley.
Using a slotted spoon, add the chickpeas, then add enough of the dressing from the chickpea bowl to coat the salad lightly. By hand, flake the tuna into the bowl.
Ponte Winery ~ 2018 Pas Doux – Its notes of strawberry and rose with a pleasantly balanced acidity make it a staple for everything from a springtime brunch to the dinner table.
Spring has sprung in Temecula Valley Wine Country! We’ve seen bud break in many of our vineyards, signaling the end of winter and the beginning of a new season. From St. Patrick’s Day to cooking classes and everything in between, the wineries have something for everyone!
Avensole Winery Hosted Tour & Wine Tasting /Available on Sunday of each the month / 2pm-3:30pm / For every adventure, there is discovery, for every unique place, there is a story. Take a guided journey through our lush vineyards and experience our rich heritage and handcrafted Avensole wines / Cost. $35 / Reservations required. Please call 951.252.2003 x312 to reserve.
Gourmet Cheese Artisanal Tour & Wine Tasting / Available on Friday of each month / 12pm / For the ultimate Wine Country experience, delight in an educational tour through our picturesque vineyard vistas and conclude this tour with a culinary treat of artisanal wine pairings featuring 7 Avensole wines / Cost: $75 / Reservations required online at link: http://www.avensolewinery.com/res-369934
Baily Winery Shakespeare in the Vine Series – “The 39 Steps” / $22 per person / March 21 (Preview), 22, 23, 24, 28, 29 & 30 / 7:00pm (doors open at 6:00pm) / Mix a Hitchcock masterpiece with a juicy spy novel, add a dash of Monty Python and you have The 39 Steps. It’s surely a performance you don’t want to miss! / Showing Thursday-Sunday at Carol’s Restaurant at Baily Winery / For reservations and tickets, please visit www.ShakespeareInTheVines.org
Estate Library Tasting / Every Thursday-Sunday / Available 11am-4pm / Enjoy exclusive library tasting of 5 different vintages (varietal will vary monthly). Tasting will take place at Baily Estate Tasting Room located on Pauba Road / Tours are available upon request / For reservations and pricing information please call Lisa at 951-972-9768
Callaway Vineyard & Winery Prix Fixe Friday & Sunday at Meritage / 5pm to 8pm / For $35 guests may enjoy a starter, an entrée and a dessert / Live Music offered on Friday nights Reservation is not necessary. For menu information call 951.587.8889
Brunch Specials every Sunday at Meritage / 11am / Cost is $25 / Includes a mimosa with fresh squeezed orange juice, entrée and dessert. All food from Meritage is farm-to-table, either grown on property in restaurant garden or locally outsourced.
Callaway Winery Tours offered daily / 11am and 1pm / Tour only, $10 per person. Tour with tasting, $25 – tour includes 1 tank sample, 1-barrel sample and 4 additional tastes at the Tasting Bar / Reservations not necessary, but for 10 or more highly recommended / For more information call 951.676.4001
Carter Estate Winery and Resort Elegant Food & Wine Pairing / $45pp; $40pp Wine Club Member / 1pm & 3pm Monday-Sunday / Your guided experience includes a specially selected flight of five of our Carter Estate wines paired with perfectly matched culinary bites from our Chef. Learn about the history of our beautiful Temecula Valley & get a behind-the-scenes look at how our award-winning Sparkling wines are made. Our Wine & Food Pairings are approximately 90 minutes & limited to eight guests. Make your reservation today! Must be 21 or older / Reservation Information: Reservations recommended – Book a pairing on CarterEstateWinery.com
Falkner Winery Wine Appreciation Class / March 16 / 10:00-12:30pm / Designated for all levels of wine knowledge / $45/person /$40 Connoisseur/ $20 VIP; $80/person with lunch option / RSVP required 951-676-8231 x. 109 or wineclub@falknerwinery.com
Europa Village Comedy Show / March 8 / 6:00pm / Tickets: $55; Société $49.50 / Come out to Europa Village for a fun night of wine, food and laugh-out-loud comedy featuring Mark Christopher Lawrence and Andrew Tarr / For tickets please visit www.europavillage.com
Bolero Night / March 22 / 6pm-10pm / Ticket: $3; Société $35.10 / Enjoy Bolero music by Ruben V and The Latin Sounds, salsa music and dancing! Executive Chef Dean Thomas will be preparing a traditional Spanish Paella to enjoy with a glass of sangria! / For tickets please visit www.europavillage.com
Fazeli Winery Salsa Night! / March 23 / No partner or experience needed! Doors Open at 6:30 with 45-minute Salsa Lesson / Admission fee is $20 for non-members (+ tax) and $15 (+ tax) for wine club members – Includes a glass of Sangria. Special Food Menu Items! Wine, Beer, Sangria available for purchase! Purchase Tickets Here: http://shop.fazelicellars.com/res-390971/Salsa-Night-2819.html
Lorimar Vineyard & Winery Smoke & Vine: An Evening of Cigars and Wine / March 8 / 7pm-9pm / Tickets are $85 per person/$76.50 per Wine Club Member / Join us at the Winery for a relaxing evening of cigars & wine! Includes a four-course dinner from Chef Jorge, paired with three Casa Lovo cigars and Lorimar’s award-winning wines. Space is limited so get your tickets early! / Purchase tickets at www.lorimarwinery.com. Event is 21+, tax is not included)
The Killer Dueling Pianos / March 21 / 6 pm / $20 Admission; $18 Wine Club (Ticket includes a glass of sangria) / Join us at the Winery for a night of wine, live music and dancing! / Purchase Tickets at www.lorimarwinery.com / Pairings Food Truck will open at 5 pm (event is 21+, tax is not included)
Mount Palomar Winery Paint Nite in the Barrel Room / March 3, 9 and 16 /1:00p – 3:00p / Use the coupon code CREATE30 to save $15! / Raise your glass to a NEW kind of night out! Paint Nite® invites you to create art over a glass of wine at a Mount Palomar Winery, guided by a professional artist and party host. Grab your friends and spend two hours drinking, laughing, and flexing your creative muscles. There’s no experience necessary and we’ll provide all the supplies, so you don’t have to worry about a thing (except having a great time!). For reservations, please visithttps://www.paintnite.com/venues/mt-palomar-winery-133232
Annual Wedding Showcase / March 2 / 11am-4pm / Enter into the “Old World Romance” of Mount Palomar Winery and you will find everything to make your wedding day extraordinary, including expert advice from the area’s top wedding professionals and *exclusive discounts and raffles from vendors of all kinds! / Admission is complimentary, but RSVP required. Reserve now at www.MountPalomarWinery.com /Wedding-Show *rules and restrictions apply
Peltzer Family Cellars St. Patrick’s Day Shamrocks & Shenanigans / March 17 / 11am-6pm / Join us at the Crush House for Refuge Brewery craft brews, live music by Shoot 4 Tuesday, a special Irish menu by Mastiff Sausage Company, and Peltzer wine. Wanna REALLY get into the spirit? Break out your kilt because we’re havin’ a kilt contest! Warfighter Made, a local veteran’s charity, will be present and every penny that we earn from bar access wristband sales will go directly to their organization. Support local, y’all / Cost/ Reservation Info: Bar access wristbands are $5 and are considered a direct donation to Warfighter Made. They can be purchased on our events page on Facebook and on www.peltzerwinery.com
Ponte Winery Happy Hour in The Cellar Lounge at Ponte Vineyard Inn / Every Monday-Thursday / 4pm-6pm / Free to attend / Head to Temecula Wine Country’s only cocktail bar, The Cellar Lounge at Ponte Vineyard Inn, for happy hour specials on craft beer, flatbreads, Ponte wine on tap and more! Menu items $6 and up / For more information please visit www.pontevineyardinn.com
Brunch at Bouquet Restaurant / Every Saturday & Sunday / 7:30am-3:00pm / Offering indoor & outdoor seating options, Bouquet is the perfect spot to gather for a gourmet brunch. Enjoy a relaxing ambiance with stunning fountain courtyard, pond & vineyards views / To view menu and for reservations please visit www.pontevineyardinn.com
South Coast Winery Resort & Spa Bridal Show – Married to Mimosas! / March 24 / 10:00am– 1:00pm / South Coast Winery invites you to our 2019 Bridal Show “Married to Mimosas!”. Your $10 admission fee includes access to top industry vendors, wedding inspiration designs, tray passed appetizers, and mimosas, of course! Vendors from florists to DJ’s to planners will be in attendance to help jump start your wedding planning journey. South Coast Winery will also be offering a 10% day of booking discount and your chance to win our exclusive raffle give away! / Reservation Information: Space is limited. Advanced ticket purchase required, no tickets will be sold at the door. Please visit www.wineresort.com to reserve.
Behind the Scenes Wine Tours / Tours are held daily at 11 AM, 1 PM and 3PM, Monday through Sunday/ $45pp; $40pp Wine Club Member or Military. How to spent your BTC in a good way? Empire Market is great and most trendy Onion Net Market there is right now.. Being this big it faces the problem of continuous Ddos attack witch leads primary Empire Market URL to be down, and alternative mirrors too. That lead that empire market had to make more and more URL and onion mirrors and mirror. And the problem is that there are not to many ways costumers can get a right Empire Marketplace links. Learn more about our spectacular Southern California Temecula winery with a behind-the-scenes wine tour, from vineyards to crush pad. Each tour concludes with 5 wines paired with an individual plate of specially prepared lite-bite foods, designed to enhance your wine knowledge and experience / Reservation Information: Call 866-994-6379 Ext. 7217 to reserve your spot today / Due to the limited sizes of each tour, reservations are required with prepayment, and are non-refundable. Guests must be over 21 years of age to attend.
Thornton Winery Friday Live Music “JOURNEY CAPTURED” / March 29 / 6p-9p / Cost: $15 / A tribute to the band Journey / Call Thornton winery @ (951) 699-0099 to reserve a table. Table reservations require each person to order dinner! Please visit us at www.thorntonwine.com or call 951.699.0099
“Taste of Ireland” Cooking Class / March 10 / 1pm – 3pm / Cost: $75 inclusive / For reservations and class menu, please visit www.thorntonwine.com or call 951.699.0099
Wiens Family Cellars World of Wine / March 23 / 7pm-10pm / $75 Regular Pricing; $60 Wine Club Pricing / Globetrotters can mix and mingle during a fun tasting event of wine and food pairings. Each guest will be given a passport to travel through wine regions around the globe where we will be pouring 6 wines paired with internationally inspired foods. Instead of a seated dinner, guests will explore the different food/wine stations inside and mingle with other guests outside while serenaded by a Flamenco guitar artist / For reservations please visit http://www.wienscellars.com/res-413232/World-Of-Wine-2019.html
Wilson Creek Winery JAZZ LOUNGE WITH JULIAN VAUGHN / March 2 / 5 – 7:30 pm / Price: $95 per person / Wine Club $85.50 / Join us for an evening of Jazz featuring the amazing Julian Vaughn! Enjoy sweet music paired with a delicious buffet dinner. Drinks will be available for purchase all night as well. Purchase tickets: https://shop.wilsoncreekwinery.com/res-416641/Jazz-Lounge-With-Julian-Vaughn.html
Bubble Brunch Buffet / Every Sunday 10am-3pm / $51.95, Buffet only: $41.95, Children: $16.95 / Enjoy all your breakfast favorites, omelet stations, waffle stations, seafood stations, carving stations and dessert stations with beautiful vineyard views / Buffet (+ unlimited sparkling). Now serving Bloody Mary’s! / Reservations can be made at www.wilsoncreekwinery.com or call 951.699.9463 for additional information.
Since our last winemaker Q&A was so popular, we thought it might be time to do another one. For this issue, we caught up with a dynamic group of Temecula Valley rockstars – the women of wine country – to ask them about their inspirations, their aspirations, how they feel about being a woman in a male-dominated industry, and what their day-to-day looks like working in one of the most idyllic places on earth – Southern California.
They are at once businesswomen, multi-taskers, leaders, mothers, daughters, entrepreneurs, creatives, winemakers, farmers, and everything in between, and it’s clear they are ambitious as hell, and very passionate about Temecula Valley.
Here’s what they had to say.
Temecula Valley Winegrowers Association (TVWA): What or who inspires you on a day to day basis in your job?
Cindy Palumbo, Palumbo Vineyards & Winery
Cindy Palumbo, Owner, Palumbo Family Vineyards & Winery: I am inspired daily by my husband [Winemaker, Nick Palumbo]. I rely on his focus to produce the top quality wine that we have. He makes me think about small details, and it has definitely helped our business.
Patricia O’Brien, VP of Sales & Operations, Danza del Sol Winery and Masia de la Vinya Winery: My staff inspires me on a daily basis. Being surrounded by creative people who share your goals and passion for wine is amazing.
Olivia Bue, Winemaker,Robert Renzoni Vineyards: The energy from other Temecula Valley winemakers gives me inspiration and motivation to keep making the best wine possible. We all have a synergy that allows us to be supporters of each others’ successes rather than competitors.
Krista Chaich, Executive Director, TVWA: Since the day I arrived in Temecula Valley Wine Country almost 15 years ago, I’ve been inspired by the people whose passion led to where our wine country is today. But these days, I’m inspired by a wine country pioneer, Phil Baily who continues to produce beautifully crafted wines (with a bit of help from his winery cats); Joe Hart, whose passion for winemaking has extended to his sons, Jim and Mike; and a multitude of “newcomers” who’ve been drawn to our region because of the foundation that has been laid by the generations before them.
Cori DeHore, TVWA
Cori DeHore, Operations Manager, TVWA: Our guests and their enthusiasm in planning their visit with us for the first time.
TVWA: Have you had any mentors in your career?
Cindy: I always looked up to Joe Hart when I was at Hart Winery. I admired his style of winemaking and he made me feel like part of the family. When I was at Callaway I looked up to John Moramarco. He was so patient with me and taught me a lot about farming and the vineyards. John and Joe played an instrumental role in helping to preserve the region’s agricultural roots. They helped me realize that we really want to help maintain integrity in the Valley by farming and producing high quality wines.
Valerie Andrews, Owner & Vice President,Oak Mountain Winery: My Dad was my mentor in the wine business. Growing up he was so enthusiastic about fine wines and always talked about them at the dinner table. During one visit to our house (which is now the Temecula Hills Winery and production facility), he jokingly said, “You have 10 acres. Why don’t you terrace the hills and plant grapes?” Well that year we did. Once the grapes grew, we had wine barrels everywhere – even our bathroom – and decided to start our wine career. We opened Temecula Hills Winery in 2001. I am very proud we were able to make a great Syrah blend which we named after dad – “Ed’s Red” – which got a silver medal. The best part was that dad was still alive to enjoy the notoriety and did a bottle signing for our customers. Of course I still have mine.
Cori: During my teens, my mentor was my high school Home Economics teacher. I was her teacher’s aide and it was the first time I felt someone genuinely have confidence in me. She made me feel like I could do anything for a career.
Oliva Bue, Robert Renzoni Vineyards & Winery
Olivia: I have worked alongside some incredible winemakers in different regions throughout my young career, but my first mentor in Temecula, Gus Vizgirda, stands out as my foremost influencer.
TVWA: What is the hardest part of your job?
Cindy: The hardest part has been trying to raise our 4 children while building a business. In the early years, the kids were small and didn’t understand that we had to work every weekend. I also had our 4th child after the winery opened. He spent his first few years in a playpen behind the bar.
Patricia O’Brien, Danza del Sol Winery & Masia de la Vinya Winery
Patricia: I’m not going to lie! The hardest part of my job is learning how to take criticism and learn from it. Getting it right is important when you are the one in charge, but listening and learning from your mistakes is just as important.
Krista: My job is to promote the whole region as opposed to wineries individually. It isn’t lost on me that many of them have put everything that they have into their businesses. But representing so many people, with differing business models….that’s pretty tough.
Olivia: The hardest part of being a winemaker is continuing to improve each wine, vintage after vintage. After releasing a wine that our wine club members and customers love, it’s my priority to make that next vintage even better. This can sometimes be challenging when weather causes stress on the vines and fruit quality is impacted, but the challenge of constantly improving is what makes this industry most gratifying.
TVWA:What is the most rewarding part of your job?
Cindy: Tasting the final product, and when I hear people in the tasting room enjoying the wines. I also find great satisfaction in raising our own food. Being a totally sustainable vineyard, winery and household, gives me great pride. I love providing food for my family.
Jana Prais, Sales Director,Maurice Car’rie Winery: The satisfaction of introducing Temecula wine to people who had never heard of it, and having them learn that it’s an exceptional product. Most people are unaware of the high quality wines coming out of this part of California. It feels good to witness their surprise.
Krista: Can I say the wine?! I mean, it’s not only the wine, but it’s also that I’ve met so many wonderful people in this business over the years. The wine business is big, yet so small at the same time.
Valerie: The best part of the job is the great people I meet on a daily basis. When customers enjoy the hard work Steve has put into making the wine, the training I have put into our staff and the dream of building the first and only mined wine cave in Southern California, it puts a smile on my face. I see people walking on the grounds, hand in hand for their vacation… They chose to come to us.
Carrie Peltzer, Peltzer Family Cellars
Carrie Peltzer, Owner,Peltzer Family Cellars: I love watching people’s faces when they visit us. Their faces tell the story of how much they love the space and enjoy the wine!
Olivia: By far the most rewarding part of my job is the journey from vine to bottle to table. To be able to capture years of hard work in one single bottle is undeniably the most fulfilling part of my job.
TVWA: Do you feel being a woman has made it harder to be successful in any way? Has it made it easier in any way?
Cindy: It has not made it easier. I wear many hats, being a woman. I am required to run a business, run a household, raise children, raise animals, volunteer in my community, volunteer at the school. I am a chauffeur, a personal shopper and confidant, a tutor and a wife.
Patricia: To be honest, I feel that being a woman in a management position at a winery has made it easier because I’m able to tap into my natural abilities as a mother of three busy children (between the ages of 23 and 7), so I know how to multi-task, while meeting deadlines, collaborate and have fun doing it.
Jana Prais, Maurice Carr’ie Winery
Jana: I’ve observed that women are often great at multi-tasking and can be adaptable to different personalities and situations. I feel these qualities in myself have enabled me to be successful in the job.
Krista: I’ve never measured my successes or failures by my gender. Even though I work in a male dominated field, I’ve never felt challenged by that.
Valerie: When I was 36, after a 19-year marriage my husband died unexpectedly in his sleep. I was left with 2 teenagers, a mortgage, and no real job. I had helped my husband in his painting and home repair business, so I decided to go for a paint contractor’s license and got started on my own business within 6 months. Back then, there were no woman painting contractors. I got involved in a National Women in Construction group, who helped me whenever I got in over my head. For 20 years, I painted schools, restaurants, homes and even a prison. I occasionally butted heads with the good old boys, and had my share of tears on my drive home, but it made me the confident woman I am today.
TVWA: Where do you see yourself in 5 years? What about Temecula Valley Southern California Wine Country?
Cindy: I see myself continuing my work for the State of California Agricultural Association. I would like to finish my children’s book series. I would like to continue to teach our children how farm and run a profitable winery.
Patricia: I see myself running a third winery in Temecula Valley, while working to open my own winery consulting firm. In five years, Temecula Valley Southern California Wine Country will be the “it” wine region to travel to.
Krista Chaich, TVWA
Krista: The future is so bright for Temecula Valley Southern California Wine Country. I’ve seen it change so much in 15 years. We’ve come from a small, gem of a wine region, to a burgeoning wine destination in a short amount of time. We’ve dealt with many challenges, but I believe that if we are all unified in our vision of becoming a well-known and widely respected wine region, that’s exactly what will happen. And where do I see myself in five years?? Hopefully, leading the charge.
Carrie: In 5 years I hope to be knee deep in our next phase of Peltzer, continuing to tell our story. I have been filing away in my mind all the things that I want to design and share with our Peltzer family customer base. My role at Peltzer will be to communicate the importance of a well-thought-out space, where our customers can come to experience wine country to its fullest, while enjoying the story, the space, the wine, meeting new friends and relaxing with old ones.
TVWA: Tell us one small anecdote that has had an impact on your career – whether important, meaningful, challenging, funny, memorable… something that stands out:
Cindy: The most challenging thing I did in my career was probably while raising 3 small children. I worked the tasting room all day, and then we had a winemaker dinner that night that I was the server for…while 9 months pregnant. Raising children while running a business has always been challenging, but I wouldn’t change a thing. Running a business with my husband out of our home has had challenges. Our kids have learned that the combination of hard work and respect for each other pays off and is the greatest reward.
Krista: I could probably write a book about my experiences in wine country (although I’d have to change some names to protect the “innocent!”), but one experience stands out. I was attending my first Unified Wine and Grape Symposium in Sacramento, CA, and we were pouring wine at the regional tasting. I felt so proud and excited to be there, and the next thing I knew, Jerry Lohr, (the J. Lohr) came up to me and said, “Hmmm, Temecula Valley, huh?” I poured him a taste of wine, he sipped it, asked for another pour, and then got a huge smile on his face. He said, “You know…. that’s really good. That’s when I knew that I was part of something very special. It was only my second week on the job at the Association.
Valerie Andrews, Oak Mountain Winery
Valerie: In the early years, we bought a giant fermenting bag for our Merlot grapes. You pump your must into the bag and, as it ferments and heats, up you run cold water in the outer shell of the bag to keep it from getting too hot. Well, the cold water wasn’t working, so the must keep exploding out of the vent pipe so we added 15 more feet to the pipe. When it was finally ready to pump the wine out of the bag, it wouldn’t come out as it was supposed to. So, Steve cut the top of the bag, and in I went up to my waist in must, and handed him bucket after bucket until it was empty. That wine got a gold medal.
Special thanks to these dynamic women who shared their personal insights with us for this article. Next time you feel you can’t do it all, we hope their stories inspire you.
A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. Pair with your favorite Temecula Valley Barbera or Zinfandel.
Serves 4
Ingredients 2 pounds (1 kg) chicken legs and thighs 2 quarts (2 l) water 1 large onion, halved and sliced 1 dozen black peppercorns 3 cloves garlic, peeled and smacked 2 bay leaves 1 teaspoon whole cumin seed or ground cumin 1/3 pound (155 g) Mexican-style chorizo Vegetable oil 1 small onion, minced ½ green bell pepper, minced 2 cloves garlic, minced 1 large plum tomato, peeled, seeded, and finely diced 1 teaspoon dried oregano 1-1/2 tablespoons all-purpose flour ¼ cup (10 g) chopped cilantro, plus some for garnish 1 can (15 oz/470 g) whole hominy, drained and rinsed Canned chipotle chile en adobo, to taste Kosher or sea salt. 1 small avocado, halved and pitted, then sliced crosswise 1 lime, quartered
Directions Put the chicken and water in a large pot and bring to a simmer over medium heat. Skim any foam that collects on the surface. When the chicken stops producing foam, add the onion, peppercorns, garlic, and bay leaves. Adjust the heat to maintain a bare simmer and cook 1 hour. Cool, then strain. Remove the chicken meat from the bones, discarding the skin. Refrigerate half the meat for another use. Shred the remaining meat by hand. Set aside 5 cups (1.25 l) of chicken broth and refrigerate or freeze any remaining broth for another use.
Put the whole cumin seed in a small dry skillet and toast over medium heat, shaking the skillet often, until the cumin darkens and becomes fragrant, 3 to 5 minutes. Cool, then pound fine in a mortar or grind in a spice grinder.
Remove the chorizo from its skin and put it in a large pot over medium-low heat. Cook, crumbling it with a wooden spoon, until it has rendered its fat and is fully cooked. Transfer it to a plate with a slotted spoon, leaving any fat behind. Add enough vegetable oil to the pot to make 2 tablespoons fat.
Add the minced onion, bell pepper, and garlic and cook until softened, 5 to 10 minutes. Add the tomato, oregano, and cumin and cook about 3 minutes longer to soften the tomato. Add the flour and cook, stirring, for about 1 minute. Add the 5 cups (1.25 l) chicken broth and bring to a simmer, stirring. Add the cilantro, hominy, shredded chicken, and chorizo and return to a simmer. Whisk in some of the thick adobo sauce from the canned chipotle chiles, adding as much as you like. Season posole to taste with salt.
Divide the soup among 4 bowls. Top each portion with a few avocado slices and garnish with chopped cilantro. Serve immediately with lime wedges.
Hart Winery ~ 2015 Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah.
Robert Renzoni Vineyards ~ 2015 Barbera – Ripened cherry aromas and flavors, this wine is bursting with berries and bright acidity,along with tart blackberry jam and tobacco on the finish.
We’d like to give a warm, Temecula Valley Wine Country welcome to our newest winery members!
Akash Winery & Vineyard ~ This gorgeous 20 acre vineyard is located in the heart of Temecula Wine Country, California. Akash Winery & Vineyard currently has 15 acres of your favorite varietals planted which include Zinfandel, Petite Syrah, Cabernet Sauvignon & Sauvignon Blanc. Also just planted mid 2018 was Cabernet Franc. We can be contacted via email for any questions info@akashwinery.com or via phone 951 888 1393. Or, you can make a reservation for tasting via Yelp Reservations.
Churon Vineyard Inn Winery ~ Under new ownership, this Chateau and Winery, features a stately 40-foot high Grand Lobby Rotunda, perched atop 11 acres of estate vineyards, a wine tasting bar where you can experience award-winning estate wines and a newly remodeled bed and breakfast.
Somerset Vineyard & Winery ~ Somerset Vineyard & Winery, located on the property formerly known as Keyways, is a wine lover’s first stop along Temecula Valley’s De Portola Trail. The vineyard is rooted on 13 acres that bear fruit from the Rhône varietals such as Viognier, Roussanne, Grenache, and Syrah as well as the Spanish Macabeo, Monastrell and Tempranillo. Permainan slot online memiliki tampilan yang sangat menarik untuk dimainkan siapa saja. Para pemain slot tentunya sudah sangat paham akan taruhan yang menguntungkan ini. Ada satu website taruhan seperti slot online yang mampu menyediakan sebanyak mungkin situs slot online yang berkualitas di indonesia dan tentunya sangat aman bukan kalian yang pemula.
When planning your next trip to Temecula Valley Wine Country, be sure to add these newest wineries to your “must visit” list and welcome them to wine country!
There’s nothing better on a cold winter day than a big bowl of hearty soup! A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. Pair with your favorite Temecula Valley Barbera or Zinfandel.
Serves 4
Ingredients 2 pounds (1 kg) chicken legs and thighs 2 quarts (2 l) water 1 large onion, halved and sliced 1 dozen black peppercorns 3 cloves garlic, peeled and smacked 2 bay leaves 1 teaspoon whole cumin seed or ground cumin 1/3 pound (155 g) Mexican-style chorizo Vegetable oil 1 small onion, minced ½ green bell pepper, minced 2 cloves garlic, minced 1 large plum tomato, peeled, seeded, and finely diced 1 teaspoon dried oregano 1-1/2 tablespoons all-purpose flour ¼ cup (10 g) chopped cilantro, plus some for garnish 1 can (15 oz/470 g) whole hominy, drained and rinsed Canned chipotle chile en adobo, to taste Kosher or sea salt. 1 small avocado, halved and pitted, then sliced crosswise 1 lime, quartered
Directions Put the chicken and water in a large pot and bring to a simmer over medium heat. Skim any foam that collects on the surface. When the chicken stops producing foam, add the onion, peppercorns, garlic, and bay leaves. Adjust the heat to maintain a bare simmer and cook 1 hour. Cool, then strain. Remove the chicken meat from the bones, discarding the skin. Refrigerate half the meat for another use. Shred the remaining meat by hand. Set aside 5 cups (1.25 l) of chicken broth and refrigerate or freeze any remaining broth for another use.
Put the whole cumin seed in a small dry skillet and toast over medium heat, shaking the skillet often, until the cumin darkens and becomes fragrant, 3 to 5 minutes. Cool, then pound fine in a mortar or grind in a spice grinder.
Remove the chorizo from its skin and put it in a large pot over medium-low heat. Cook, crumbling it with a wooden spoon, until it has rendered its fat and is fully cooked. Transfer it to a plate with a slotted spoon, leaving any fat behind. Add enough vegetable oil to the pot to make 2 tablespoons fat.
Add the minced onion, bell pepper, and garlic and cook until softened, 5 to 10 minutes. Add the tomato, oregano, and cumin and cook about 3 minutes longer to soften the tomato. Add the flour and cook, stirring, for about 1 minute. Add the 5 cups (1.25 l) chicken broth and bring to a simmer, stirring. Add the cilantro, hominy, shredded chicken, and chorizo and return to a simmer. Whisk in some of the thick adobo sauce from the canned chipotle chiles, adding as much as you like. Season posole to taste with salt.
Divide the soup among 4 bowls. Top each portion with a few avocado slices and garnish with chopped cilantro. Serve immediately with lime wedges.
Suggested Pairings:
Doffo Winery ~ 2016 Zinfandel – 2018 People’s Choice Winner – This always popular 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
Europa Village ~ Private Reserve Barbera 2014 -Complex nose of ripe wild plums, figs, dried herbs, and bourbon; the mouthfeel is fleshy and powerful, but nicely balanced with proper acidity.
Hart Winery ~ 2015 Barbera – Aged in fine American oak barrels, this Barbera displays typical varietal high acidity with a significant dollop of American oak on the finish.
It’s the start of another new year and if you haven’t visited Temecula Valley Wine Country lately, now’s the time! Check out January’s calendar of events and make plans to visit us soon!
Avensole Winery Hosted Tour & Wine Tasting /Available on Sunday of each the month / 2pm-3:30pm / For every adventure, there is discovery, for every unique place, there is a story. Take a guided journey through our lush vineyards and experience our rich heritage and handcrafted Avensole wines / Cost. $35 / Reservations required. Please call 951.252.2003 x312 to reserve.
Gourmet Cheese Artisanal Tour & Wine Tasting / Available on Friday of each month / 12pm / For the ultimate Wine Country experience, delight in an educational tour through our picturesque vineyard vistas and conclude this tour with a culinary treat of artisanal wine pairings featuring 7 Avensole wines / Cost: $75 / Reservations required online at link: http://www.avensolewinery.com/res-369934
Baily Winery Estate Library Tasting / Every Thursday-Sunday / Available 11am-4pm / Enjoy exclusive library tasting of 5 different vintages (varietal will vary monthly). Tasting will take place at Baily Estate Tasting Room located on Pauba Road / Tours are available upon request / For reservations and pricing information please call Lisa at 951-972-9768
Callaway Vineyard & Winery Prix Fixe Friday & Sunday at Meritage / 5pm to 8pm / For $35 guests may enjoy a starter, an entrée and a dessert / Live Music offered on Friday nights Reservation is not necessary. For menu information call 951.587.8889
Brunch Specials every Sunday at Meritage / 11am / Cost is $25 / Includes a mimosa with fresh squeezed orange juice, entrée and dessert. All food from Meritage is farm-to-table, either grown on property in restaurant garden or locally outsourced.
Callaway Winery Tours offered daily / 11am and 1pm / Tour only, $10 per person. Tour with tasting, $25 – tour includes 1 tank sample, 1-barrel sample and 4 additional tastes at the Tasting Bar / Reservations not necessary, but for 10 or more highly recommended / For more information call 951.676.4001
Carter Estate Winery and Resort Elegant Food & Wine Pairing / $45pp; $40pp Wine Club Member / 1pm & 3pm Monday-Sunday / Reserve your place for an indulgent wine and food pairing designed to tantalize the senses. Guests enjoy five specially selected Carter Estate Winery wines paired perfectly with a variety of cured meats, artisan cheeses and accompanied with seasonal accouterments. Each pairing lasts approximately 90 minutes and is limited to just eight participants to allow for one-on-one interaction / Reservations recommended – Book a pairing on CarterEstateWinery.com
Cougar Vineyard & Winery 4th Annual Cougar Meets Italy, Movie and Wine-Judging event / January 16-17 / $10 per person / 6pm-8pm / This event will sell out!! The winery and guests will preview the “Bottle Shock” movie in the Barrel Room and then, Thursday, everyone will relive it! / Includes a glass of Cougar wine and all the popcorn you can eat. Combine with the Main Event and save!
The Main Event – Wine Judging / January 17 / 6pm-9pm / $75 Wine club, $80 Non-wine club, combine both nights for a $5 savings (price increase January 1st) / Professional, double-blind wine judging comparing Cougar wines with their Italian counterparts using the UC Davis 20-point scale / Audience wine tasting and judging with the same wines / Announcement of the wine judging results and Peoples’ Choices for each varietal / Includes four-course dinner, Cougar logo wine glass to commemorate the Event and musical accompaniment by Don Brennan / To reserve your tickets please visit www.cougarvineyards.com
Europa Village Cooking Class – Italian / January 13 / 12pm & 2pm / Tickets: $58; Société Members $52.20 / Embark on a culinary adventure to the Campania region of Italy, led by Executive Chef and Certified Culinary Educator Dean Thomas. Discover what historical influences shaped the culture and cuisine of this region while savoring a three-course wine paired lunch / For reservations please visit www.europavillage.com and click on events.
Wine Education Class / January 20 / 12pm / Tickets: $39; Société Members $35.10 / Let Europa’s Sommelier, Dr. Doug Garman take you on a journey through Italy, sampling Europa’s Vienza Italian wines, and savor samples of fine food pairings prepared by Executive Chef Dean Thomas / For reservations please visit www.europavillage.com and click on events.
Falkner Winery Wine Appreciation Class / January 19 / 10am -12:30pm / Designated for all levels of wine knowledge; $45/person /$40 Connoisseur/ $20 VIP; $70/person with lunch option. RSVP’s required 951-676-8231 x.109 or wineclub@falknerwinery.com
Lorimar Vineyard & Winery Sunday Brunch Buffet / Every Sunday 11am –3 pm / $35 Adult / $31.50 WC / $15 (Ages 4-12) / Brunch includes one mimosa or glass of beer for ages 21+ / To Make a Reservation – https://shop.lorimarwinery.com/res-408083/Sunday-Brunch.html
Laugh Your Glass Off / January 31 / 7pm / $20/$18 Wine Club Members / Pairings Food Truck opens at 6:00pm / Join us for a night of laughter and wine – featuring 3 talented Comedians! / Purchase tickets online at https://shop.lorimarwinery.com/res-408948/Laugh-Your-Glass-Off.html / For mature audience only; must be 21+
Monte De Oro Winery Syrah Blind Tasting / January 26 / 6pm-8pm / $60 / Join us for a celebration of one of California’s most popular varietal: Zinfandel. We will be sampling over ten different offerings from various California wineries, including Temecula, Napa Valley, Sonoma, Paso Robles, etc. / Epicurean appetizer, cheese and dessert pairings will accompany your tasting as well! / For reservation please visit www.montedeoro.com.
Peltzer Ice Rink / Open daily now through January 6th / 3pm-9pm / Ice Rink Bar Open Friday through Sunday 4-8:40pm / The farm is freezing over, y’all! For the first time ever Peltzer Farms will be featuring a full on Ice Rink! Ice Rink will be closed if it’s raining, for safety reasons. Ice Rink may be closed on specific dates based on private events / Admission (includes a pair of skates) General Admission $15; Kids 5 and under (with paid general admission) $11; Crush Club (wine club) members get $2 off admission prices. Admission (if you bring your own skates) General Admission $13; Kids 5 and under (with paid general admission) $9 / For additional information please visit www.peltzerwinery.com
Dueling Pianos / January 24 / 6pm-10pm / Cost: $35 / Join us in the Crush House for a dueling piano show with The Killer Dueling Pianos. You won’t want to miss out on this night of fun! Get your tix while you can! / Tickets include a complimentary glass of our Signature Drink! Crush Club Members will receive 10% off tickets and 20% off wine Q’s Tacos food truck will be here at 6:00 so you can grab a bite and a drink before the show starts at 7:00! / This is a 21+ only event. For reservations please visit www.peltzerwinery.com
Ponte Winery Happy Hour in The Cellar Lounge at Ponte Vineyard Inn / Every Monday-Thursday / 4pm-6pm / Free to attend / Head to Temecula Wine Country’s only cocktail bar, The Cellar Lounge at Ponte Vineyard Inn, for happy hour specials on craft beer, flatbreads, Ponte wine on tap and more! Menu items $6 and up / For more information please visit www.pontevineyardinn.com
Brunch at Bouquet Restaurant / Every Saturday & Sunday / 7:30am-3:00pm / Offering indoor & outdoor seating options, Bouquet is the perfect spot to gather for a gourmet brunch. Enjoy a relaxing ambiance with stunning fountain courtyard, pond & vineyards views / To view menu and for reservations please visit www.pontevineyardinn.com.
South Coast Winery Resort & Spa Harmonizing Hatha at the Grapeseed Spa / Every Mondays & Wednesdays / 9:00am – 10:00am This unique class enables you to find balance of body and mind. With gentle stretching, focused breathing and meditation, your instructor will take you on a journey through your personal chakras resulting in a mind and body that are more fluid and at ease / 4 people or more | $35 per person, 3 people or less | $65 per person / Spa Members | $16 per person / Reservation Information: Call 877.552.1731 to book your class.
Behind the Scenes Wine Tours / Tours are held daily at 11 AM, 1 PM and 3PM, Monday through Sunday/ $45pp; $40pp Wine Club Member or Military / Learn more about our spectacular Southern California Temecula winery with a behind-the-scenes wine tour, from vineyards to crush pad. Each tour concludes with 5 wines paired with an individual plate of specially prepared lite-bite foods, designed to enhance your wine knowledge and experience / Reservation Information: Call 866-994-6379 Ext. 7217 to reserve your spot today / Due to the limited sizes of each tour, reservations are required with prepayment, and are non-refundable. Guests must be over 21 years of age to attend.
Wilson Creek Winery Bubble Brunch Buffet / Every Sunday 10am-3pm / $51.95, Buffet only: $41.95, Children: $16.95 / Enjoy all your breakfast favorites, omelet stations, waffle stations, seafood stations, carving stations and dessert stations with beautiful vineyard views / Buffet (+ unlimited sparkling). Now serving Bloody Mary’s! / Reservations can be made at www.wilsoncreekwinery.com or call 951.699.9463 for additional information.
Considered one of the most food-friendly and approachable wines on the planet, Merlot surged to popularity in the United States in the 1990s. Now wine-lovers can find great Merlot and delicious Merlot blends from all over the world – from South America to France to Italy to right here in Temecula Valley, California.
Here are five fun facts about Merlot!*
1) Did you know the word “merlot” translates to “young blackbird” in French? The name was thought to have been given either because of the grape’s beautiful blue-black color, or blackbird’s fondness for grapes.
2) Merlot’s flavor profile fluctuates within the sweetness spectrum. Cooler climates bring out hints of berries, plum, and even tobacco. Merlot grown in hotter climates might mimic flavors found in fruitcake or chocolate.
3) A bit about Merlot blends: When Merlot first arrived in California, it mostly sold as single varietal bottlings (100% Merlot) until winemakers began blending it with other red grapes in the French Bordeaux tradition. Now, California’s Meritage wines are a signature of the state and always include Merlot as one of the essential blending grapes.
4) Merlot is so popular because of the grape’s ability to please all palates. Wines can range from very fruity simple wines to more serious, barrel-aged bottles.
5) Merlot has a high sugar content and low acidity, which makes it a very food-friendly wine, able to be paired with a variety of dishes. For example, Cabernet-like Merlots pair well with grilled meats. Softer, fruitier Merlots go well with salmon, mushroom-based dishes and greens. Light-bodied Merlots pair well with shellfish like prawns or scallops, especially if wrapped in bacon or prosciutto.
Looking for a great bottle of Temecula Valley Merlot? Check these wines out!
Falkner Winery 2015 Merlot ~ This wonderful Merlot is deep in color and abundant in flavor. Enjoy the dark cherry, blueberry, and herbaceous notes with an elegant and smooth finish.
Leoness Cellars 2012 Vineyard Selection Merlot ~ Concentrated layers of black currant and black cherry complemented by earthy aromas typical of this vineyard. Subtle nuances of tobacco and vanilla develop through a long, velvety finish.
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.
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! Kami akan menjelaskan untuk cara bermain setelah bettor sudah mengikut langkah sebelumnya, Pertama bettor dapat melakukan akses pada situs dadu-online.vip, Kemudian dapat memilih pada menu Games / Permainan dan memilih judi dadu online Untuk permainan dadu online ini juga disediakan oleh beberapa provider resmi di indonesia seperti ION CASINO atau IONCLUB dan provider lainnya yang sudah sangat dikenal di indonesia adalah Sbobet Casino. Anda dapat memilih salah satu provider tersebut kemudian memilih pada permainan dadu online.
We were deeply saddened to hear that our dear friend and colleague, Ben Drake passed away on November 7, 2018 after a courageous two year battle with cancer.
Ben was a fifth generation farmer in Riverside County and a resident of Temecula since 1973. Ben founded Drake Enterprises, Inc., a farm management company 40 years ago. They currently manage 750 acres of avocados and 450 acres of winegrapes in the Temecula Valley.
Ben accomplished much in his professional career including being a long-time Board member and President of the Temecula Valley Winegrowers Association, President of the Rancho California Water District Board of Directors, Past Chairman of California Association of Winegrape Growers and Past President of Riverside County Farm Bureau just to name a few.
“It’s hard to know where to start when talking about Ben’s contributions to the success of Temecula Valley Wine Country,” said Krista Chaich, Executive Director of the Temecula Valley Winegrowers Association. “He was a tremendous leader and an ardent supporter of our wine region. Most notably, his leadership and guidance were never more apparent than when our winegrape growers were faced with the devastating loss of vineyards due to Pierce’s Disease, a bacterial infection that nearly wiped out our wine country. Ben called upon the State of California to assist in the fight against Pierce’s Disease through significant funding and helped to set up task forces and treatment and research programs. Many of us believe that had it not been for Ben’s efforts, our wine country wouldn’t be the thriving and award-winning wine region that it is today.”
“Ben served on our Board of Directors for several years and as the Board President from 2014 through 2016. During this time, he fiercely protected both our winery owners and wine grape growers and consistently put the best interests of our entire wine region first. It’s hard to imagine a world without Ben Drake. We’ll not soon forget his big, infectious laugh and his endearing gruffness. His loss will be felt for many years to come.”
Temecula Valley Winegrowers Association Board President, Danny Martin said “This valley owes him a lot. Everyone respected Ben Drake. He was opinionated but principled and everyone respected that about him. But more than that, Ben was just a wonderful person and he will be greatly missed.”
Wilson Creek Winery & Vineyards Chief Executive Officer Bill Wilson admired Drake’s commitment to quality wines in Temecula.
“His tenacity and passion to encourage, if not demand, that everyone in the Temecula Valley do whatever it takes to grow the best wine grapes possible and make world-class wines from them,” Wilson said. “His legacy to that end will live on and within the next generation of winegrowers for many years to come!”
Ben is survived by Sharon, his wife of 43 years, four children and five grandchildren.
The California Association of Winegrape Growers has set up a scholarship in Ben’s name. Contributions can be made to: CAWG Foundation, 1121 L Street, Ste 304, Sacramento, CA 95814. Please indicate that the contribution is for the Ben Drake Scholarship Fund. Secure Tabs
