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 Pinot Noir or Sauvignon Blanc.
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:
Sweet Oaks ~ 2018 Pinot Noir– This popular wine has hints of ripe raspberries and clove, and mingled with a hint of sweet, new French oak and sagebrush. There’s an intriguing note of crushed spices and pomegranate as well.
Wiens Family Cellars ~ 2019 Pinot Noir-This wine offers beautiful aromas of cranberry and rose petal, red cherry on the palate, and cinnamon bark on the finish.
Callaway Winery ~ 2019 Sauvignon Blanc – Filled with crisp and clean aromas of white nectarine, crunchy pear and honeydew melon the palate is all wrapped up with refreshing lemon grass and fresh herbs.
Temecula Valley Southern California Wine Country wouldn’t run without the immensely talented women that make the region so special. From tasting room staff, to winemakers and assistant winemakers, to women in leadership, our Wine Country is jam packed with some fierce and fiery female power. The theme for this year’s International Women’s Day – Tuesday, March 8 – is “Gender equality today for a sustainable tomorrow.” In celebration, we caught up with some of our favorite Wine Country women to and to ask them what this means to them, and learn more about their journey in wine.
These interviews may have been edited for brevity and/or clarity.
Nadia Urquidez, Assistant Winemaker, Doffo Winery
Nadia Urquidez
Born in Ensenada and raised in a small town called San Vicente in Baja California, Mexico, Nadia started as an intern at Doffo Winery as she was completing her degree in Viticulture and Enology. A student of science – Nadia also has a B.S. in chemistry – she fell in love with the process of winemaking. In the following years this passion and knowledge provided opportunities to build her career with Doffo, where she has worked for nearly seven years.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
NU: We need to understand that nothing works better than teamwork. We need more education about respect and values, personal and professional. Educate young people.
This career is made for those who are willing to learn, be disciplined, work hard, and be passionate.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
NU: My best teacher is my mom, she has very strong moral values and everything I do and say I often ask myself what my mom would think.
I am surrounded by amazing women; I always try to encourage all the positive things they want to do, even if it is a small thought. I feel flattered when they ask me for advice. It doesn’t matter if it is personal or professional, I try to be there for them.
TVWA: Tell us something that many people would be surprised to find out about you!
Temecula Valley reminded Maribeth of the countrysides of Italy, France, and Austria, where she and her family would travel with their European mother as children. When her brother – Sheldon Lytton – opened up a legal practice in Murietta ten years ago, she would often enjoy a meal or a glass of wine in Wine Country when she would visit him. She fell in love with the region, and ultimately pursued her dream of owning a family winery, naming it Avensole – a word meaning “adventure” and “one of a kind.”
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
ML: Everyone deserves to be treated as equals and to become the best version of themselves. Empowering women is essential to society’s sustainability.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
ML: In managerial positions, women are often overlooked (even today). Most of our managers are, by design, women. I believe women are generally reliable and intuitive and use those traits well in business. Our primarily female organization has been a crucial element in the success of Avensole.
TVWA: Tell us something that many people would be surprised to find out about you!
ML: I am a Julliard trained pianist! I also have two adorable city-turned-wine-country dogs who love to help me keep up with the vineyards and the property.
Christine spent many weekends in Temecula, loving it so much that she finally moved to the region nearly a year ago. She first studied and fell in love with wine while pursuing a degree in Hotel and Restaurant Management. After many years working in resorts, hospitality, and entertainment, she refocused her career in wine, moving up North to work in Napa. However, missing her SoCal family proved to be tough, so she landed herself a job in Temecula, and hasn’t looked back.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
CM: To me, this means that we are laying the groundwork today for not only ourselves, but future generations. The quest for gender equality does not happen overnight- it’s a marathon, not a sprint!
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
CM: My favorite thing to do is support local businesses, and it’s a bonus when they’re run by women! The number one thing you can do to support is not just to show up, but then to talk about it with others! Word of mouth spreads so quickly these days. We talk about that in a negative connotation most of the time- but it can also be a good thing!
TVWA: Tell us something that many people would be surprised to find out about you!
CM: I have a creative side, and I do calligraphy for my Etsy shop!
Michelle Vazquez, Administrative Assistant and Server, Akash Winery & Vineyards
Michelle Vazquez
“The 2020 pandemic challenged us all in so many ways,” says Michelle, who talks about her journey to Temecula Valley. Her childhood friend encouraged her to look for opportunities right in her backyard of Temecula Valley, after working through multiple retail jobs. Armed with a retail background and an appreciation of wine, she kicked off her wine career at South Coast in June of 2020. She has pursued multiple wine certifications and is now at Akash Winery & Vineyards where she is trying to learn as much of the business as possible. “The year will mark two years in the industry,” she says. “And I am loving every moment of it!”
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
MV: Gender equality today for a sustainable tomorrow means to me that in order for us to advance and adapt to tomorrow’s unknown, we must have a seat for all folks at the table. When we include both women, non-binary, and transgender folks into spaces predominately occupied by men, we are expanding the possibility by bringing in the perspective of folks from different lived experiences.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
MV: The best way I try to uplift my community (women, gender non-binary, LGBTQIA+, BIPOC folks) is by redistributing wealth, knowledge, and resources. As a queer Chicana, it is already rare to see representation within the industry; so, as I advance my way through my career, I do my best in redistributing knowledge to my community – such as leading study nights, and sharing books and videos with women in the industry. Through communication from word-of-mouth to social media, I highlight women-owned wineries and spread the word of changemakers. Lastly, I love to purchase wines from women-owned/managed brands. Directly in Temecula Valley, I have a group of women I have wine nights with to create space for them to share, learn, and grow together; because when we grow, our community grows.
TVWA: Tell us something that many people would be surprised to find out about you!
MV: Aside from my work in wine, I also am an energy worker. This means I love to connect with people on a spiritual basis through the art of Tarot reading. I connect with folks to messages from loved ones that crossed over, spirit guides, and the higher consciousness, to bring in clarity in the present moment.
Jessica is a true Temecula local, having lived in the region for the past two decades. She got her start in the wedding business working with her mother, Annette, who shared her wealth of experience. Jessica says that learning from her mom and launching a solo career 10 years ago has been “a magnificent journey.”
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
JN: If we work to create gender equality now, future generations will have bigger and brighter ideas. Not giving talented people a seat at the table because of their gender only hurts ourselves. Talented, wonderful people come from all backgrounds.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
JN:Professionally I spend a tremendous amount of time with my team regarding our mindset. It’s about growth and achieving our goals. It’s about bringing quality that hasn’t been seen before.
Personally I emphasize to all the women in my life the importance of a proper diet and exercise. If you’re not taking care of yourself, you’re probably not performing at your highest level. Whether it’s sharing a podcast I just listened to or a new workout class I’ve joined, all the people in my life know I’m about growth.
TVWA: Tell us something that many people would be surprised to find out about you!
JN: My husband and I own 59 rental units between California and Arizona!
Cougar Vineyard & Winery Cougar’s St. Paw-dy’s Day | March 18 from 3:00pm-6:00pm | Come and join in the St. Patrick’s Day theme fun! On site pet adoptions, dog themed vendors and more! Check https://cougarwinery.com/events/ for more details closer to the date | Cost: Bag of unopened dog food, new dog toys, dog treats or other dog items | RSVP: k9@CougarWinery.com or 951.767.8529
Danza del Sol Winery Cornhole Tournament | March 5th at 11am – 4pm in the Barrel Room | Join us for our first ever Cornhole Tournament. Free to spectate. Wine | Beer | Lawn Games | Live Music | & more! Wine Club: $30 +tax | General: $35 +tax Sign up a team! https://www.danzadelsolwinery.com/res-405211/Cornhole-Tournament.html RSVP to n.pierce@danzadelsolwinery.com
Spring-Up Dinner | Saturday, March 19th | 7:00pm – 9:00pm in the clubhouse Sparkling Reception: 6:30PM Recognizing women’s history month, come experience the talents of Chef Jillian Fae and Chef Kaci Goff of Wolf and Woman Pop Up. Wine Club Members: $110 +tax | General: $125 +tax Reservations Required. https://www.danzadelsolwinery.com/res-405263/Springup-Dinner.html RSVP to n.pierce@danzadelsolwinery.com
Doffo Winery Dinner with the Doffo’s | March 5 at 6:30p | $89pp Moto Grand Prix of Qatar at Doffo | March 6 from- 9am-11am Moto Grand Prix of Indonesia | March 20 from 9am-11am For information on these individual events and to purchase your tickets, please visit www.doffowines.com
Frangipani Winery Threat Productions present a night of entertainment with Elvis & Friends | March 12 | Doors open at 6:30pm show at 7:00pm | $45 per person includes ticket to show, buffet dinner, glass of wine | Reservations required, please visit www.frangipanievents.com for when tickets become available Longshadow Ranch Winery Join us for the following events – Friday Night Flights – Wine & Food pairings in the Lodge. Bonfire Saturday Nights – Wine, BBQ, and Live Music at private fire tables. Sunday Brunch starting at 11am. For information on all these activities please visit our website at www.longshadowranchwinery.com for reservations and pricing.
Masia de la Vinya Winery Fat Tuesday on Friday | March 4 | Extended hours 5:30pm – 9:00pm | Live music by Little A & The All-Nighters / Food truck available from 3pm-5pm. The Crepe Escape | March 23 | 11am – 1pm | Crepe demonstration & sampling For details & reservations for above events please visit: www.masiadelavinya.com/events
Sweet Oaks Winery Welcoming ‘Bring your own picnic’ through Spring. Wine-tastings by reservations only at $35pp.Thurs.-Sun. Reservation times are for 11a,1p, 3p and 5p. Book directly on www.sweetoaks.com or call 951.414.5178
Thornton Winery Friday Night Live Music Series | Join us for live music every Friday. General Admission is first come, first serve basis. Ticketed Friday concerts offer food & beverage; price varies. Non-ticketed concerts require a minimum $20 per person purchase of food & beverage | For a list of concert performers and to purchase your tickets in advance visit www.thorntonwine.com Ticket price at the door if available will be $5 more.
Wiens Family Cellars Tour of Italy Dinner | March 11 from 7 to 10 pm | Enjoy the gastronomical delights of Italy. We will pair five varietal wines with delicious dishes. Space is limited! | For more information visit https://www.wienscellars.com/winery-events or call 951-694-9892
If you’re entertaining, these simple and delicious spreads might be just what you’re looking for. Serve these wine-friendly spreads individually or as a colorful duo with a basket of flatbread crackers, crostini or pita crisps. Pair with your favorite Temecula Valley Sparkling Wine or Sparkling Rosé.
A Duo of Delicious Spreads
Ingredients:
Creamy Roasted Red Pepper and Feta
1 large roasted red bell pepper, skinned and seeded
6 ounces (scant 1 cup/180 g) feta
1 large garlic clove
1/2 teaspoon dried oregano
Hot red pepper and sea salt to taste
Spinach, Cilantro and Tahini Spread
1 cup (1.5 oz/45 g) packed baby spinach leaves (no stems)
½ cup (65 g) frozen peas (no need to thaw)
1 green onion, white and pale green part only, sliced
6 to 8 sprigs cilantro, no thick stems
1 small garlic clove, sliced
2 tablespoons (30 g) tahini
Sea salt
Lemon juice, as needed
Directions:
Creamy Roasted Red Pepper and Feta
In a food processor, puree all ingredients until fully blended. The mixture will be soft. Chill slightly to firm it.
Spinach, Cilantro and Tahini Spread
Put the spinach, peas, green onion, cilantro and garlic in a food processor and process until finely chopped. Add the tahini and a large pinch of salt and blend until smooth. Taste for salt and add a few drops of lemon juice if needed to brighten the flavor.
Suggested Pairings:
Callaway Winery ~ NV Sparkling Bella Rosé – Elegant in both color and flavor, this charming wine greets you with juicy peach aromas touched with spicy white pepper.
Thornton Winery ~ NV Brut – A blend of primarily Chardonnay and Pinot Blanc, giving our wine exciting, crisp fruit characters while taking on a clean and straightforward yeast flavor from the lengthy tirage time.
Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savory crunch. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.
Ingredients:
1 cup room temperature butter
1 1/2 cups all-purpose flour
1/2 cup icing sugar
2 tbsp Maple syrup
1/4 cup finely chopped almonds
1/8 cup slivered or sliced almonds for topping after cookies are rolled and cut
1/2 cup icing sugar or all-purpose flour for rolling
Directions:
Preheat oven to 350 F degrees
Toss the 1/8 cup of slivered or sliced almonds into a small strainer over your mixing bowl. Sprinkle the icing sugar over the almonds and mix until almonds are lightly coated, and sugar has fallen into the mixing bowl below. Set aside the sugar-coated almonds
Add butter, flour, maple syrup, and chopped almonds to icing sugar and mix until all ingredients are fully incorporated.
Cover with saran wrap or clean towel and place in refrigerator for 15 to 20 min.
Take the dough out and lightly dust the rolling surface with icing sugar or flour.
Roll dough out to about 2 mm thick and cut into desired shapes. Transfer to a baking sheet lined with a piece of parchment paper or silicon sheet.
Sprinkle sugared almonds on top of cut cookies and bake for 10 to 15 min or until golden brown.
Butternut squash and fennel make a compelling duo in soup. The licorice-like fennel adds an herbal dimension and keeps the puree from being too sweet. Serve in small portions at Thanksgiving or to launch any autumn meal. Or pair with a hearty salad and a cheese course for a simple dinner. Serve with your favorite Temecula Valley Chardonnay or Merlot.
Ingredients:
1 small butternut squash, about 1-1/2 pounds (675 g)
1 large fennel bulb, quartered
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
½ large yellow onion, minced
2 teaspoons minced fresh thyme
4 to 5 cups (1 to 1.25 l) chicken or vegetable broth
Kosher or sea salt and freshly ground black pepper
Fried sage:
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 dozen large fresh sage leaves, stems removed
1/3 cup (80 g) crème fraiche, yogurt, or sour cream for drizzling
Directions:
Preheat the oven to 425°F (220°C). Slice off both ends of the squash, then cut the squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Cut each half in 3 or 4 pieces. Choose a baking dish just large enough to hold the squash and fennel and coat the bottom with the 1 tablespoon olive oil. Arrange the squash and the fennel in the baking dish cut side down, cover tightly with aluminum foil, and bake until a knife pierces the squash easily, about 45 minutes. Let cool, then scoop the squash flesh out of the skin and discard the skin. Chop the fennel roughly.
In a large, heavy pot, melt the butter over medium-low heat. Add the onion and sauté until soft and sweet, about 10 minutes. Add the thyme and cook 1 minute. Add the squash, the fennel, and 4 cups (1 l) broth. Bring to a simmer and cook gently for 5 minutes. Puree in a blender, in batches if necessary. Return to the pot and reheat, thinning with broth to the desired consistency. The soup should not be thick. Season with salt and pepper.
Prepare the fried sage: In a very small skillet, melt the butter with the oil over medium-low heat. Add the sage leaves and cook slowly, turning with tongs, until they darken and begin to crisp, about 5 minutes. Drain on paper towels and sprinkle with salt. You can prepare the sage leaves up to 2 hours ahead.
Put the crème fraîche in a bowl and, if necessary, thin with water until you can drizzle it with a whisk. Divide the hot soup among 6 bowls, then drizzle each portion with some of the crème fraîche and garnish with 2 fried sage leaves. Serve immediately.
Suggested Pairings:
Altisima Winery ~ 2019 Chardonnay – Boasting strong oak aromatics, a creamy texture, and a butter finish.
Bel Vino Chardonnay ~ Essences of blueberries and rose petals with a coffee earthiness.
As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. Pair with your favorite Temecula Valley Cabernet Sauvignon.
Serves 4
Ingredients:
3 oz butter
1/2 cup chopped oyster mushrooms or shitake
1/2 cup sliced cremini mushrooms
2 tbsp minced garlic
1/4 cup diced white onion
2 cups shredded kale
1 cup small of diced butternut squash
2 oz white wine
2 cups 35% cream
1 cup shredded smoked gouda cheese
2 tsp salt
1 tsp pepper
6 cups cooked bowtie pasta
1/2 cup chopped green onions
1/4 cup toasted almonds
Directions:
In a large frying pan (big enough for all ingredients) heat butter.
Cook onions, garlic, and diced squash on medium heat until onions are soft and starting to brown.
Add mushrooms and cook on medium for about 5 min.
Add white wine and stir. The wine should clean the bottom of the pan up and incorporate all that goodness.
Add kale, cream, cheese salt, and pepper. Cook till cheese is melted and kale is wilted slightly. (Approx 3 min)
Add pre-cooked noodles and toss together. Cook for another 3 min on medium to re-heat noodles.
Serve and top with toasted almonds and chopped green onions.
Foot Path Winery ~ 2018 Cabernet Sauvignon – This wine’s delicious full-body gives it the qualities that makes it so beloved worldwide. This wine can be enjoyed in its youthful stage or when it is aged to perfection.
Lorimar Winery ~ 2018 Cabernet Sauvignon – Truly the holy grail of wine, with complexity to spare; perfumes of black plums, medjool dates, root beer leaf and cedar mingled with black peppercorn and the weathered leather of a whip.
You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. Of course, pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Grilled Fish Tacos
Serves 4
Ingredients:
Scant ½ teaspoon whole cumin seed or ground cumin
¾ teaspoon sea salt
Scant ½ teaspoon paprika
1 pound skinless Pacific halibut, preferably in 1 piece
Olive oil
1 heart of romaine, dark green outer leaves removed
1/3 cup crema (Mexican-style sour cream) or sour cream
Canned chipotle chile en adobo or chipotle hot sauce, optional
8 corn tortillas
16 cherry tomatoes
1 small avocado, halved, pitted, and sliced lengthwise
Coarsely chopped cilantro
Salsa verde, store-bought or homemade
Directions:
If using whole cumin seed, toast it in a small dry skillet over medium heat until it darkens and becomes fragrant. Let cool, then pound fine in a mortar or grind in a spice grinder. In a small bowl, combine the cumin, salt, and paprika. Brush the fish all over with olive oil, then season with the spice mix. Refrigerate on a plate for 30 minutes.
Prepare a hot charcoal fire or preheat a gas grill to high.
Cut the romaine in half lengthwise, then slice thinly crosswise. Set aside. Put the crema in a small bowl. Whisk in enough cold water to make it thin enough to drizzle. If desired, whisk in finely minced chipotle chile or hot sauce to taste.
Wrap the corn tortillas in aluminum foil or a clean kitchen towel. Bring an inch of water to a boil over high heat in the bottom of a steamer. Put the tortilla package in the steamer basket, cover, and steam for 1 minute. Then turn off the heat and let stand for 10 minutes.
In a small bowl, toss the cherry tomatoes with enough olive oil to coat them lightly. Season with salt. Put them on a small heatproof stainless grill tray or other heatproof baking dish and set on the grill directly over the flame. Cook until the tomatoes are sizzling and lightly charred, about 3 minutes. Set aside.
Place the halibut on the grill rack and grill without turning until the flesh just flakes, 8 to 10 minutes, depending on thickness. Transfer to a platter and divide the fish into 8 pieces of roughly equal size.
To assemble the tacos, put 2 hot tortillas on each of 4 plates. Top each tortilla with some of the shredded romaine, then with a piece of fish. Divide the tomatoes and avocado slices among the tacos. Drizzle crema over the fish, top with cilantro and put a lime wedges on each plate. Serve immediately, passing the salsa verde separately.
While Temecula Valley Southern California Wine Country has many different restaurant dining options at wineries as well as in town, it’s also a great place for a casual picnic (over a glass or two of local wine, of course). With gorgeous weather virtually year-round, and plenty of places to grab delicious provisions, it’s time to pack your picnic basket and head out to Southern California’s most picturesque wine region for a perfect al-fresco wining and dining experience. Here’s how.
Step 1. Pick Your Spot.
You truly can’t go wrong throwing down a blanket at any of the Temecula Wineries that offer grounds for picnicking while in Wine Country. Many wineries also conveniently offer a selection of small bites to purchase with your wine, like snack boxes with cheese, charcuterie, and other wine-friendly nibblies.
Wilson Creek Winery has sprawling grounds with plenty of spots to settle in for a day of sipping, noshing, and relaxing. There’s even a small children’s play structure for an experience that keeps the whole family happy. Longshadow Ranch Vineyard and Winery is also a great place to visit, offering panoramic views of Wine Country in a working farm setting, as well as a friendly cohort of animal pals to meet. Stop in at Maurice Car’rie Winery and grab one of their world-famous baked brie and sourdoughs along with a bottle of their estate grown and produced wine and you have yourself a perfect picnic lunch.
Step 2. Stock Up on Tasty Bites.
Most wineries have something for you to grab on-site to go with your wine, whether it’s a full restaurant meal, a few picnic staples, or local food trucks parked outside. Sangio’s Deli at Cougar Winery is one of our favorites for delicious subs and sandwiches, pizzas and salads, paired perfectly with the wines made primarily from native Italian grapes. Watch the world go by on the patio at Doffo Winery over a cheese and charcuterie plate or a hummus plate featuring their famous housemade chimicurri, prepared daily by Fuego y Sal Catering, while sipping on one of the winery’s many award-winning selections.
If you’d prefer a true Wine Country picnic, stop by Grazing Theory in Temecula and order one of their eye-catching, gourmet charcuterie or veggie lunch boxes that feature lots of local ingredients and artisanal products. Or, grab one of the delicious sandwich selections prepared on bread baked in-house daily from Great Harvest Bread Co. in town for the perfect picnic lunch.
Step 3. Pop a Bottle.
While we always believe that if you like the wine, and you like the food, you have yourself a perfect pairing, there are nevertheless some wines that just seem made for Wine Country picnicking.
Whether you’re celebrating a milestone Wine Country-style, or simply celebrating everyday life, a bottle of bubbly is always a delight. Carter Estate Winery and Thornton Winery offer the valley’s best traditional-method sparkling wines in a range of styles, from brut to sweet, Blanc de Blancs to Blanc de Noirs and everything in between. Sparkling wines are also the perfect pairing for a just about any dish, so sip this festive wine while taking in Vineyard views and enjoying the afternoon breezes Temecula Valley is so famous for. We also love a crisp white or light rose while noshing on picnic fare, especially in the warmer months. Hart Winery produces several crisp, clean, mouth-watering white wines like Sauvignon Blanc, Vermentino, and Arneis that are perfect for sipping at one of their picnic tables in the summer. If you’re feeling pink, grab a bottle of Akash Winery’s Parlez Vous Rosé for a tasty lunch accompaniment. If red wine is more your thing, try something lighter and fruitier, like a bottle of Fazeli Cellar’s Phel Phel, a bright and juicy 100% cinsault, or even something like South Coast Winery’s sparkling Shiraz for something totally different.
Step 4. Strike a Pose.
No picnic is complete without a few selfies or group photos! Showcase you, your family and friends living your best life in Temecula Valley with a photo or two to document the occasion. Don’t forget to tag us at @temeculawines and use the hashtag #DrinkTemecula so we can share in your adventures!
Akash Winery & Vineyards VIP Experience with the team from Pretty Paints, Bottle of wine, charcuterie board, and experience by Pretty paints. Must be 21+ to attend. Saturday, April 8th. Various sessions throughout the day. $125pp. www.akashwinery.com to purchase tickets.
Bel Vino Winery VIP tables available at $150 per table. Seating is for 6 people per table. Includes VIP seating, 1 bottle of Brut, orange juice to make Mimosas and a flower arrangement to take home. There is an option to pre-order Grazing Theory Charcuterie Boards. Contact Macey at macey@belvinowinery.com to reserve a table. Available tables are limited.
Bella Vista Winery Guests are welcome to bring food and purchase a glass of wine or a bottle to enjoy in our picnic area. Free glass of champagne for moms who purchase a tasting. No reservations required unless party is more than 15 people. (951) 676-5250. Open from 10 am until 5 pm.
Callaway Vineyard & Winery Treat Mom to the very best this Mother’s Day with a gourmet dining experience curated by Chef Anthony at Meritage from 10 am to 6 pm. Reservations are required. To make a reservation: www.callawaywinery.com/meritage-restaurant/make-a-reservation/ Wine tasting is available from 11 am to 6 pm. Live music on the Courtyard performed by Jerry Costanzo from 12 to 4.
Cougar Vineyard and Winery Mother’s Day Brunch, 11-2p 45/40 WC, day of 50/45 WC. Includes Sangria Float, Frittata, Fruit Salad, Coffee and a long stem Pink rose for pre-paid attendees that are Moms. Call 951.767.8398 or email events@cougarvineyards.com
Europa Village Wineries & Resort Mother’s Day Gourmet lunch & bubbles. Sunday, May 9 from 12 pm – 3 pm This Mother’s Day, treat Mom to an exquisite lunch at il Piazza from 12 pm to 3 pm, featuring crave-worthy dishes, unlimited sparkling wine, and live music from Jimmy Patton. $80-85 per person | $72-76.50 for Société Members (Includes bottomless sparkling wine from 12-2 pm) Kids (10 & under): $30 | $27 Société. Reservations www.europavillage.com
Falkner Winery Mother’s Day Brunch Sunday May 9th from 10 am – 3 pm. Join us for a plated Brunch to celebrate MOM, featuring Prime Rib, Raw Oysters, Crab Benedicts, & many more! Complimentary glass of champagne to guests 21+. www.falknerwinery.com
Longshadow Ranch Winery Mother’s Day Music & Brunch. Brunch at 11:00 am by Great Scot BBQ on the Longshadow patio. Reserve your brunch table at www.longshadowranchwinery.com Music at 1:40 pm by Carlos Reynosa (Native American flutes and guitars)
Lorimar Winery Mother’s Day Brunch. May 9. $75/$67.50 WC, Bottomless mimosas, served buffet style to include seafood station, breakfast favorites, rib-eye, salmon and more. For ticket’s, please visit www.lorimarwinery.com
Masia de la Vinya Winery Brushes & Brut May 8 at 2:30 – 5PM. Treat Mom to a relaxing afternoon as she sips on a glass of our NV Brut and creates a Starry Night Sunflower bottle masterpiece. $40 members/$46 Guests. Art supplies and ONE complimentary glass of NV Brut included. https://www.masiadelavinya.com/res-391238/Brushes-Brut-Starry-Night-Sunflower.html
Peltzer Family Cellars Mother’s Day Brunch under the Mulberry trees on the Farmstead – two seating; 10-12 and 1-3pm. The Crush House will have 50 cent mimosas for the first 50 minutes and $12 mimosas the remainder of the day, photo ops, sweet treats, and live acoustic music. Please visit www.peltzerwinery.com
