Tag: Temecula Valley Wine Country

Summer in a Glass: Discovering Temecula Valley’s Best Wines for Warm Weather Sipping

May 1, 2024

As the summer sun begins to cast its long, warm days over the rolling hills of Temecula Valley, there’s no better way to indulge in the season than by exploring the local vineyards that dot this lush landscape. Celebrated for its diverse terroir, rich viticultural heritage, and passionate winemakers, Temecula Valley offers an array of wines that promise to enhance any summer day. Whether you’re lounging by the pool, enjoying a quiet dinner on the patio, or entertaining friends and family with a backyard get-together, these wines are sure to elevate your summertime enjoyment.

From crisp, aromatic whites, to juicy rosés, to crushable reds, each wine listed below has been handpicked for its unique characteristics that capture the essence of summer and showcase the talent of Temecula’s finest winemakers. These selections tell the story of the region’s sunny days and cool nights, perfect for nurturing grapes that translate into exceptional wines bursting with ripe fruit and complexity but balanced by juicy acidity.

Whether you’re a connoisseur or casual sipper, these wines are sure to make your summer a little more special. Enjoy the journey through each glass and let the flavors of Temecula Valley bring a piece of Southern California’s Wine Country to your summer experiences.

Masia de la Vinya Winery – 2022 Verdehlo, $36 | Get it HERE

The 2022 Verdehlo shines with vibrant and refreshing notes of citrus and tropical fruits, beautifully intertwined with a subtle floral undertone and a clean, mineral finish.

Why We Love It: This wine is a beacon of brightness and balance, ideal for complementing a light summer meal.

Perfect Pairing: Best enjoyed with spicy Asian cuisine like Kung Pao Chicken or a Thai Chicken Salad, where its crispness cuts beautifully through the spice.

Danza del Sol Winery – 2023 Dos Blancos, $38 | Get it HERE

A delightful blend of 60% Vermentino and 40% Grenache Blanc, this wine boasts a harmony of zesty lemon, green apple, and a whisper of pear, with a smooth finish highlighted by floral and herbal notes.

Why We Love It: It’s the quintessential poolside companion—refreshing, well-balanced, and beautifully packaged.

Perfect Pairing: A glass of Dos Blancos pairs wonderfully with a seafood-rich paella, enhancing the meal’s rich flavors.

Leoness Cellars – 2023 Mélange D’Été, $29 | Get it HERE

Translating to “Summer Blend,” this wine is a fun mix of Viognier, Roussanne, Sauvignon Blanc, and Muscat Canelli. Each grape comes together to offer a symphony of peach, apricot, and citrus, culminating in a crisp, juicy finish.

Why We Love It: The wine’s light and refreshing nature makes it a staple for warm weather enjoyment.

Perfect Pairing: A charcuterie board with mild meats and cheeses complements this wine’s vibrant fruit notes.

Wilson Creek Winery – 2023 Sauvignon Blanc, $35 | Get it HERE

Crisp and clean, this wine highlights flavors of green apples and lime, accented with herbal aromas, embodying the essence of summer.

Why We Love It: Always a crowd-pleaser, Sauvignon Blanc is synonymous with summer—refreshing, with a crisp acidity that’s perfect for hot days.

Perfect Pairing: Ideal with seafood like halibut and lobster, or a white lasagna for something hearty and indulgent.

Robert Renzoni Vineyards Lyric Rose Rosé, $34 | Get it HERE

Crafted in the Provence style from Syrah grapes, this rosé exudes beautiful flavors of bright cherry, wild strawberry, and stone fruit, with a refreshing hint of lime zest.

Why We Love It: Not only does it offer a perfect blend of crisp acidity and subtle fruitiness, but it also supports a great cause, contributing $2 to the Michael J. Fox Foundation for Parkinson’s Research with every bottle sold. The wine’s label is also designed by owner Robert Renzoni’s young daughter, Lyric.

Perfect Pairing: This dry rosé pairs wonderfully with a variety of dishes. Enjoy it with white wine garlic shrimp linguine, a light summer salad, or lemon caper chicken piccata for a delightful meal.

Gershon Bachus Vintners – 2018 Hesperus Grenache, $50 | Get it HERE

A light texture and ruby red hue introduce a palate that offers notes of red flowers and caramel-dipped cranberries, a round mouthfeel, and a lingering finish.

Why We Love It: This wine brings a different twist to summer wines, perfect for sipping at backyard barbecues and midday brunches.

Perfect Pairing: Enjoy with grilled proteins topped with mango sauce or summer salads with grilled fruits and candied nuts dressed in balsamic glaze.

Avensole Winery – 2022 Dry Muscat Canelli, $37 | Get it HERE

This aromatic wine offers beguiling floral notes of lavender and clove along with zesty lemon and tangerine, rounded out by a hint of spice.

Why We Love It: Its refreshing taste and versatility not to mention its cheerful flavor profile make it a perfect outdoor companion for the summer.

Perfect Pairing: Light seafood dishes like grilled shrimp or scallops enhance this wine’s vibrant flavors.

Churon Winery – 2022 Ruby Rosé, $27 | Get it HERE

Crafted from Ruby Cabernet grapes, this wine offers a delightful blend of strawberry and subtle honey notes, creating a smooth and invigorating sip.

Why We Love It: It’s an award-winning choice that’s ideal for sunny days and outdoor gatherings, as well as wine drinkers looking for a touch of sweetness on the palate.

Perfect Pairing: Pair with a crisp spring salad featuring strawberries, grilled fish with spicy mango salsa, to complement its bright fruit notes.

Vienza Estate at Europa Village – 2021 Vermentino, $42 | Get it HERE

This Vermentino features a tantalizing mix of sea spray and green apple aromas, with a palate of tart citrus and a long-lasting, mouthwatering finish.

Why We Love It: The Italian variety of Vermentino soars in Temecula Valley, thanks to its bright, citrusy flavor profile. This bottling is light, refreshing, and distinctly memorable, and is a wonderfully versatile wine for summer.

Perfect Pairing: The crispness of this wine is perfect with light, summer dishes or a simple cheese platter. It’s also a great apéritif on its own.

Wiens Cellars 2023 Sauvignon Blanc, $34 | Get it HERE

A vibrant tapestry of tropical fruit and lemongrass melds into a refreshing and harmonious blend of flavors, culminating in a crisp, clean finish.

Why We Love It: Inspired by French Sancerre, this Sauvignon Blanc is both invigorating and elegant, designed to enhance the brightness of a sunny day or complement light, summery dishes.

Perfect Pairing: This wine is exceptionally versatile, pairing beautifully with white fish, shellfish, light Asian cuisine, and soft rind cheeses, making every meal a refreshing experience.

Wiens Cellars 2023 Sauvignon Blanc, $34 | Get it HERE

A vibrant tapestry of tropical fruit and lemongrass melds into a refreshing and harmonious blend of flavors, culminating in a crisp, clean finish.

Why We Love It: Inspired by French Sancerre, this Sauvignon Blanc is both invigorating and elegant, designed to enhance the brightness of a sunny day or complement light, summery dishes.

Perfect Pairing: This wine is exceptionally versatile, pairing beautifully with white fish, shellfish, light Asian cuisine, and soft rind cheeses, making every meal a refreshing experience.

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Broccoli Pesto with Penne Pasta

May 1, 2024

Ease into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with your favorite Temecula Valley Sauvignon Blanc.

Yield: 6 Servings

Ingredients

Instructions

Suggested Wines

Leoness Cellars~ 2023 CS Sauvignon Blanc – This wine has aromas of citrus and pear complemented by subtle hints of lemongrass, melon and a crisp, lingering finish.

Europa Village ~ 2022 Sauvignon Blanc Reserve – This wine has aromas of grapefruit and vanilla

Chapin Family Vineyards ~ 2022 Sauvignon Blanc – This wine has aromas of passion fruit with peach and melon.

Recipe and photo courtesy of the Wine Institute of California

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California Apple, Brie, and Pomegranate Flatbread

April 1, 2024

As spring unfolds in Temecula, embrace the vibrant flavors of the season with this delightful California Apple, Brie and Pomegranate Flatbread. Quick to prepare and bursting with fresh ingredients, this dish captures the essence of springtime. Pair with your favorite Temecula Valley Sparkling Wine.

Prep: 10 minutes

Ingredients

Instructions

Suggested Pairings:

South Coast Winery~ ~ Sparkling Brut

Carter Estate Winery – Sparkling Brut

Raul Ramirez Winery ~ Vintage Gran Reserva Sparkling Cava

Recipe and photo courtesy of the Wine Institute of California

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Toast Temecula Valley This Earth Day

April 1, 2024

This SoCal region will be making award-winning wines for generations to come thanks to their robust sustainability efforts and regenerative agricultural practices

Nestled in the rolling hills of Southern California, Temecula Valley is emerging as a beacon of sustainable viticulture, marrying age-old winemaking traditions with pioneering environmental practices. The region, famed for its warm Mediterranean climate, diverse range of grape varieties, and welcoming tasting rooms, has also become a hotbed for regenerative agriculture, where wineries strive not merely to coexist with nature but to actively rejuvenate their land. This approach, championed by local vintners, emphasizes soil health, water conservation, and biodiversity, ensuring that the vineyards not only produce high-quality grapes but also contribute to the ecological balance and social well-being of the valley.

Several Temecula wineries are leading the charge in this green revolution, adopting organic farming techniques that shun synthetic pesticides and fertilizers in favor of natural alternatives. These practices not only enrich the terroir but also foster a sustainable ecosystem conducive to premium winemaking. Among the vineyards, one can witness a harmonious blend of traditional methods and innovative strategies aimed at reducing the carbon footprint and preserving the natural beauty of the region for future generations. In exploring Temecula’s commitment to sustainability, we delve into the stories of these pioneering wineries, their philosophies, and the tangible impact of their efforts on both the environment and the quality of their wines.

Palumbo Family Vineyards & Winery

The Palumbos have been active participants in the California Sustainable Winegrowing Alliance since 2002, and were one of the first wineries in Temecula Valley to become certified through this program. “We not only became certified in our vineyard, but also in our winery, knowing that if you are truly committed to sustainability, you have to look at your whole business and its impact on the community,” says owner/winemaker Nick Palumbo.

Palumbo notes that they share many of the same tenets and practices of regenerative farming, although they place equal emphasis on the three “Es” of sustainability. “After all, being Environmentally friendly, socially Equitable, and Economically sound is more than a business model,” he says. “By living on property, raising our children here, and being active members in our community, it is important to be good stewards of the land and good neighbors, as well as being able to continue to do business in a positive and ethical way.”

Robert Renzoni Vineyards

Robert Renzoni Vineyards, a trailblazer in sustainable winemaking in Southern California, achieved a significant milestone in 2023 by obtaining certification as a California Sustainable Winegrowing (CSWA) operation and becoming the region’s first winery to be fully powered by solar energy. “As a family-owned winery dedicated to producing high-quality wines, Robert Renzoni Vineyards shares the commitment to preserving sustainable agriculture and protecting the land for future generations,” says winemaker Olivia Bue.

They are also deeply committed to soil and nutrient management to maintain vineyard health. “Healthy soil is the basis of sustainable winemaking and has a direct impact on wine quality,” says Bue. “In order for Temecula Valley to continue succeeding and growing as a region, we need to prioritize our land for future generations.”

The winery’s care for the soil includes integrating high quality compost (the most nutrient dense material) from Amended Soils in Sonoma into their own soil, planting cover crops annually to stimulate biological activity and enhance organic matter content within the soil, avoiding synthetic fertilizers (they are a pesticide-free estate), implementing rain water collecting tanks to limit water usage, properly managing pH and vine balance, and managing pests with organic materials when necessary. “Our commitment to the land goes beyond just sustainability,” adds Bue. “It’s about creating a partnership that benefits both the environment and the community for decades to come.”

Wilson Creek Winery and Vineyards

Wilson Creek has long been fully committed to a program of regenerative agriculture. They started with a traditional sustainability program eleven years ago, which included the elimination of all herbicides, the introduction of cover crops, reduced and eliminated tillage, irrigation, efficiency, and a program of reduced fungicides and insecticides through integrated pest management programs. 

Seven years ago, led by vineyard manager Greg Pennyroyal, they introduced a regenerative agriculture program. “The core concept of regenerative agriculture is that all things are connected in a diverse community of self-regulating related systems,” explains Pennyroyal. “To assist in managing these complex systems, we started a program of environmental-monitoring and data-gathering to see the effects of our regenerative program.”

This extensive program includes a rigorous regimen of tasks, including biweekly plant sap analysis during the growing season, which gives a detailed quantitative report over time of the actual uptake of all major and minor plant nutrients, monthly soil health assessments, Glassy Winged Sharpshooter monitoring, and the introduction of beneficial insects and insectary flowering plants, among many other activities. It also includes ongoing collaborative studies with other regulatory agencies, utilities companies, government entities, and private businesses for monitoring and cause-effect analysis.

And the proof is in the pudding. “Block Nine is our most intensive biologically supported block,” notes Pennyroyal. “After three years, Block Nine is showing significantly increased yields, decreased pathogen pressure, improvement of vineyard microbiome, and improved winemaking. We are also monitoring economic inputs and returns to demonstrate not only the scientific but the economic viability of regenerative practices.”

Pennyroyal and his team are always the first to support others in their efforts toward sustainable practices.  “Sustainability has generally been focused on limiting additional negative impacts on the environment,” he says. “Considering our current state of accelerating ecosystem degradation, we feel we need to go beyond stability and move towards regeneration. Regeneration is not only limiting negative factors but also supporting overall ecosystem services to reverse the downward spiral towards an upward spiral of improvement in diversity and resiliency.” 

He believes that Temecula Valley is in a unique position to lead these efforts both locally and in other wine-producing regions, given their climate for wine production, as well as access to outreach through direct-to-consumer experiences. “The public is often confused by the newly emerging science of true ecosystem restoration and regeneration,” he explains. “By directly engaging with our guests, we can deliver an authentic person-to-person experience and understanding.” 

Ponte Winery

Ponte Winery began its transition to sustainable practices in 2007, and, in 2011, became the first winery in Temecula Valley to achieve the Certified California Sustainable Winegrower designation. A key aspect of their environmental strategy is the “no tillage” approach, which they have implemented to control erosion and maintain the integrity of organic matter in the soil, limiting soil disturbance to just once a year for weed management. They have also embraced the use of native cover crops since 2007. “We work to respect the land by not introducing non-native plants into the vineyard,” says assistant winemaker Juan Domingo. “We leave fields fallow for a minimum of two years with only native plants to let the soil rest before we replant.”

Always pushing their sustainability efforts forward, Ponte has been committed to recycling glass, cardboard, and cork since 2007, ensuring that waste materials are repurposed and not simply sent to landfills. This recycling initiative is a significant part of their sustainability efforts, reflecting their dedication to environmental stewardship across all their properties.

“We take care of the land and business as one,” says winemaker Arnaud Debons. “We started as leaders in sustainability, and we would like to continue to be the one others get inspiration from. In doing so we as a Valley can help reduce our Carbon footprint while still providing good hospitality to our guests.” 

South Coast Winery & Carter Estate Winery

South Coast Winery and its 200-acre vineyard have been certified sustainable since 2013, with sister property Carter Estate Winery joining the ranks in 2018. Both are accredited by the California Sustainable Winegrowing Alliance. Their sustainability efforts prioritize resource conservation – in particular water – with more than 100 acres of vineyards relying on water sourced from their own reservoir, a critical strategy given the recurring drought conditions fueled by climate change. To that end, the winery’s vineyard management practices are finely tuned to optimize water use and availability.

In a concerted effort to ensure the health of their grapevines, both properties minimize synthetic inputs and implement rigorous pest and disease monitoring and control. “An exceptional aspect of our vineyard ecosystem is its integration with the natural environment, exemplified by our vineyards bordering the Cleveland National Forest,” says assistant winemaker Emily Bloom. “We endeavor to maintain harmony with the surrounding ecosystem, fostering the growth of native plants and encouraging natural pest control through neighboring wildlife.”

Bloom and her team understand that sustainability is not a one-and-done philosophy and acknowledge that there is always room for progress. But they also know that these efforts are non-negotiable when it comes to safeguarding viticulture in Temecula Valley and beyond for generations to come. “In line with global trends, Temecula Valley, like much of the world, is experiencing more extreme weather due to intensified climate change. It’s crucial for us all to acknowledge this reality and continually improve our farming and winemaking practices,” she says. “Many wineries and vineyards in the area are already leading the way with sustainable, organic, and regenerative methods, inspiring us to strive for a more sustainable future. We commend the hard work of growers in the valley and remain committed to crafting distinctive wines from high-quality grapes through environmentally responsible practices.”

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Golden State Sliders

March 1, 2024

These sliders bring together a tantalizing medley of meats and toppings, resulting in a bite-sized masterpiece that embodies the true essence of the Golden State. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Ingredients

Patty Ingredients:

Toppings:

Sauces, as desired:

Instructions

Suggested Wines:

Falkner Winery~ 2021 Cabernet Sauvignon – The wine has smooth flavors of blueberry and plum.

Chapin Winery ~ 2021 Cabernet Sauvignon – This wine has aromas of blueberry, mocha, plum and vanilla.

Wiens Family Cellars~ 2019 Kriel Cabernet Sauvignon – This wine has aromas of black plum, nutmeg & baked vanilla bean

Recipe and photo courtesy of the Wine Institute of California

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Get to Know the New and Emerging Talent in Temecula Valley Winemaking

March 1, 2024

Shane Sevier, Vitagliano Winery & ActionWines

Shane Sevier’s winemaking journey began in 2010 at the young age of 18. By 2018, he had taken over winemaking at Vitagliano Winery, and, just last year, he launched his own company, ActionWines.

Shane’s foray into winemaking started when he was a busboy at Falkner Winery. “The winemaker Steve Hagata would always come in for lunch and I got to know him and his assistant winemaker George Meyers very well,” he says. This led to a lifelong passion. “I would not be where I am if it wasn’t for Steve Hagata and George Meyers.  They have become like family to me.”

He cherishes the breathtaking beauty of Temecula Wine Country and the supportive community that surrounds him. “I also love being able to craft something that people enjoy with friends and family and how it can bring people together to celebrate life in general!” When it comes to Temecula grapes, Shane is captivated by Muscat. “I love making a dry, crisp, and tropical wine with Muscat,” he says. “[It] has such an amazing nose and can offer great complexity if done right. It can be very versatile and is a beautiful grape.”  

Looking forward, he sees a bright and bustling future for Temecula, driven by a dedication to continuously elevating the quality of the region’s wines. “We have a community here that is trying to push the quality of our wines and striving to always improve and be better,” he says. “As time goes on and that catches more and more traction, Temecula will keep getting better and better. 

Nathan Zema, Mount Palomar Winery

Nathan Zema’s winemaking odyssey in Temecula Valley kicked off in 2006 at the age of 17, with a career spanning various roles including everything from events and tasting room hospitality to Jeep tours to operational management and, ultimately, wine production. “Each of these positions has deepened my understanding of the Valley’s distinctive farming and winemaking practices and our patrons’ evolving tastes and preferences,” he says. “Mentored by notable figures like Marshall Stuart and Enrique Ferro, I had the privilege of observing and contributing to the Valley’s evolution from a young age, watching as other winery owners embarked on their ventures.”  

For Nathan, the allure of winemaking in Temecula lies in the Valley’s stunning landscapes, tight-knit community, and unwavering commitment to quality. “[Through] its evolution over the years, the Valley has preserved its original, fun-loving community ethos,” he says.

He has a particular fondness for Petite Sirah, thanks to its intense, bold colors, depth, and intricate characteristics. It also carries personal significance for him. “It’s the first variety I worked on in the Valley, with my contribution, which led to a notable achievement – a double gold best-in-class,” he recalls.

Nathan sees a bright horizon for Temecula Valley winemaking. “I foresee immense opportunities for the younger generation to marry traditional winemaking methods with cutting-edge technological advancements,” he says. “This fusion is crucial in producing wines that are not just of superior quality but also embody the true essence of our region.”

Nadia Urquidez, Doffo Winery

Born in Ensenada and raised in the small town of San Vicente in Baja California, Mexico, Nadia Urquidez’s winemaking career started in 2011 at Doffo Winery, where she has been for nearly nine years. Her entry into winemaking was sparked by a friend’s call about a winery in need of her expertise in science. Thankfully her Bachelor of Science degree in chemistry came in handy.

Nadia enjoys the diversity of grapes and the supportive winemaking community in Temecula Valley. When it comes to making wine, she has a special affinity for Cabernet Sauvignon. “I just love the way it is,” she says. “The maturation in the vine is perfect. During the fermentation process, it releases spectacular aromas that remind me of Mexican cuisine. And then it is a challenge because [if not produced correctly] it can have a lot of astringency and green notes… The most important thing is that people always expect a good Cabernet Sauvignon: big, round, and balanced.”

While Nadia remains optimistic about the future of winemaking, she is realistic about obstacles the wine industry faces in general. “It will be a challenge; first because of global warming,” she says. “Weather directly impacts the quality of the grapes. Also, young adults are choosing to drink less or choosing other types of beverages.”  

Kristina Filippi, Wilson Creek Winery

Kristina Filippi has 16 years of winemaking under her belt, with the last 2.5 at Wilson Creek Winery. Her journey began shortly after her 21st birthday when she fell in love with the winemaking process and industry, ultimately making her way to Temecula Valley. “The climate and weather can’t be matched, [plus] the beautiful scenery and wonderful people!”

While she admits that choosing a favorite grape to work with feels akin to picking a favorite child, she’s currently leaning toward Malbec, especially thrilled with the unique outcome of the 2023 vintage.

Kristina believes the future of winemaking in Temecula is bright, marked by creativity, innovation, and a collaborative spirit that is setting a new standard for the industry. “The quality of Temecula Valley wine improves each year, and the willingness of so many in our winemaking community to communicate, share knowledge, and help each other out is creating an environment that is truly valuable and unique,” she says.

Chris Johnson, Altísima Winery

Chris Johnson transitioned from a career as a paramedic to winemaking over 10 years ago, bringing his passion for wine to Altísima Winery in December 2020. “I have always been Intrigued with wine since I was a teenager [and] how the same variety could vary from winery to winery and region to region,” he says. “So, I decided to enroll in Washington State University’s extension Enology program. Over the next 3 years, I had the opportunity to learn from Enrique Ferro, Pete Mousis, and Tim Kramer. Being surrounded by the passion they all shared really shaped the winemaker I am today.” 

Chris relishes the year-round effort to craft exceptional wines in Temecula Valley, from vineyard maintenance to the bottling process. “I love working hard and showing a wine I’m proud of,” he says. When it comes to grapes, Tempranillo holds a special place in his heart for its blending potential and unique characteristics.

Looking ahead, Chris is optimistic about Temecula’s winemaking future, crediting some of the original wineries and winemakers for setting a high standard and fostering a culture of innovation and growth. “I’m excited to see how this new generation of winemakers can learn from the original winemakers and continue to push the standard every year,” he says.

Dakota Denton, Gershon Bachus Vintners

Dakota Denton has been crafting wines for 18 years, serving as the winemaker for Gershon Bachus Vintners for the last decade. His entry into the wine industry was somewhat accidental, starting at Carol’s Restaurant at Baily Winery at the age of 15. By the time he was 20, he had landed a full-time job in the cellar, where he came to love the process of winemaking.

Dakota treasures the camaraderie among Temecula’s winemakers and the quality of grapes that make his job a joy. “One of my favorite things about making wine in Temecula is that the people get to know the other winemakers and staff, and everyone is always so friendly,” he says. “Plus, the grapes we are growing in the Valley are amazing to work with which makes my job a little easier.” He has a particular fondness for Cabernet Franc, drawn to its berry aromas, hint of earthiness, and long, dry finish.

Dakota sees the future of Temecula winemaking leaning toward Spanish and Italian varieties, excited about the potential for these grapes in the Valley. “Which reminds me,” he says. “We have a great Sangiovese on the menu!”

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Trio of Stuffed Peppers

February 1, 2024

If you’re looking for a party favorite that will appeal to all palates, look no further than this trio of peppers recipe. This recipe comes complete with a trio of different stuffing options: meat, vegetarian, and vegan. We suggest you pair it with your favorite Temecula Valley Zinfandel!

Ingredients

Pepper Preparation

Jalapeno or poblano pepper filling (Meat)

Red banana or sweet red pepper filling (Vegetarian)

Stuffed yellow chile or banana peppers filling (Vegan)

Instructions

Suggested Wines:

Wilson Creek Winery~ 2020 Zinfandel – The wine is full of flavors of boysenberry and blackberry. 

Akash Winery ~ 2020 Zinfandel – This wine has aromas of blueberry crumble with notes of caramel, campfire smoke, and wild blackberry.

Danza del Sol ~ 2020 Zinfandel – This wine has aromas of blackberry, cinnamon spice, and dried date.

Recipe and photo courtesy of the Wine Institute of California

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From “Yes!” to “I Will!” to “I Do!” Temecula Valley Southern California Wine Country is the Perfect Destination for Love

February 1, 2024

In the heart of Southern California, nestled among rolling hills and whispering vines, lies not only a haven for wine lovers, but also a little slice of matrimonial paradise – Temecula Valley. Here, love isn’t just in the air; it’s in every sun-kissed grape, every glass of plush Syrah and juicy Sangiovese, and in the winding paths of each vineyard. This isn’t just a place where couples say “YES!” or “I do.” It’s where the clinking of glasses harmonizes with heartfelt vows, and cotton-candy-pink sunsets paint the perfect backdrop to start forever.

February is the season of love, so whether it’s a proposal or a wedding celebration you’re planning, or even just a romantic spot to share a glass or two of wine with your significant other you’re looking for, Temecula Valley has it all. Here’s a snapshot of some of the best wine country wedding offerings this Southern California wine destination offers.

Chapin Family Vineyards

Chapin Family Vineyards stands out with its intimate, dreamy vineyard setting. Laura Reyes, the talented event coordinator at this small, family owned and operated winery, knows just how to create the event of every bride and groom’s dreams. Her tailored approach emphasizes the customization of each wedding, ensuring a unique and deeply personal experience.

Top Wedding Wines: Guests love the robust Cabernet Sauvignon and the earthy Sangue Di Guida.

Danza del Sol Winery

Managed by wedding general manager Sari Swaim under Wedgewood Weddings, Danza de Sol offers customizable packages with a variety of wines. The sky is the limit on unique touches here – one particularly memorable event even included the option for guests to mark their wedding experience forever with an on-site tattoo artist during the cocktail hour.

Top Wedding Wines: Couples can’t go wrong with Danza del Sol’s Cabernet Franc, Espumosa sparkling wine, and Sauvignon Blanc.

Doffo Winery

This ultra-hip winery invites couples to celebrate their nuptials in Doffo’s one-of-a-kind venues. “From our piazza, which is surrounded by grapevines, to our MotoBarrel Room, with a vintage motorcycle collection, the sunset views and photo opportunities are spectacular,” says events manager Sarah Raymer. She also suggests the aptly named “Colina de Amore,” or “Hill of Love,” with its unobstructed, birds-eye view of the vineyard, as the ultimate romantic wine country spot for vows and proposals.

Top Wedding Wines: Doffo’s Paulina Sparkling is a great wine for toasting new love. Guests also rave about Doffo’s selection of red wines. If choosing just one is too tough, the winery offers a signature wine package, which features a full selection of 8 varieties sure to please the entire guest list.

Wilson Creek Winery

Known for its versatility in accommodating all types of weddings, this Temecula Valley staple is adept at handling both intimate – as few as ten people – and large-scale events for up to 500 guests. They also offer a proposal package to help hopeful lovebirds pop the big question. In fact, Wilson Creek is so nimble, they’ve been able to handle even the most urgent requests. “A few years ago, when wildfires hit Malibu, we had a couple come to us in frantic desperation,” Recalls vice president of marketing Wendy Holder. “Their venue was closed because of the fires. They contacted us on a Thursday, and we were able to accommodate their 150 guests that Saturday – two days later. They had the whole wedding here, from the ceremony, cocktail hour, and reception. They commented that even though they had to change venues they were impressed at how we were able to provide the wedding of their dreams!

Top Wedding Wines: While many love their famous sweet Almond sparkling wine, Wilson Creek also offers a stunning lineup of delicious, dry bubblies, reds, and whites to choose from.

Avensole Winery

This picturesque winery offers an upscale, romantic vineyard ambiance, perfect for every season. No detail or personal touch is too much for Avensole’s seasoned events team. “Last Spring, we had a couple that incorporated their culture into every aspect of their wedding,” says director of marketing and hospitality, Sharon Cannon. “So much thought and detail went into this special day, which included things like a Chinese Lion Dance, outfit changes for both the bride and groom, and a private last dance.”

Top Wedding Wines: The Susan Sauvignon Blanc and Retaggio, a red blend of Zinfandel and Cabernet Sauvignon.

Lonsghadow Ranch

The ceremony lawn at Longshadow Ranch is flanked by acres of vineyards on gorgeous winery grounds. After making it official, guests can retire to the Reception Lodge, located just steps away. The venue is so picturesque, famous YouTube stars Cole and Savannah LaBrant tied the knot there in 2018.

Top Wedding Wines: Buttero, a white Sangiovese, and Wildfire Red, a Malbec-Syrah blend. 

Europa Village Wineries & Resorts

Couples can create their dream European wedding without ever leaving the United States at this trio of venues, inspired by the landscapes, architecture, and wines of Spain, Italy, and France. Ceremony and Instagram-worthy photo opp spots abound, including Il Terraza Vienza, La Piazza at Vienza, and La Sala da Ballo Tosana Ballroom. They also offer four different proposal packages – a picnic among the vines, an intimate dinner in the winery’s onsite wine cave, a Chef’s Table dining experience, or a hot air balloon ride over the vineyards of Temecula Valley.

Top Wedding Wines: Europa Village Prosecco or their Estate Garnacha.

Leoness Cellars

With its rolling vineyards, ivy-laden walls, and stunning views, this upscale winery provides a captivating setting for weddings. Wedding and events manager Melody Miller emphasizes their tailored approach to creating unforgettable events featuring culinary offerings, world class wines, and curated entertainment for up to 175 guests. The private ceremony lawn, with its panoramic vineyard views and distant mountains, sets the stage for a breathtaking exchange of vows. The celebration then moves to the Barrel Room, one of the largest in Wine Country, providing an elegant backdrop for receptions across all seasons.

Top Wedding Wines: Their Cabernet Sauvignon and Sauvignon Blanc are always top choices for wedding celebrations at Leoness.

South Coast Winery Resort and Spa

This amenities-rich winery resort combines natural wine country splendor with refined elegance. The Rose Arbor ceremony site sits atop the Pinot Grigio vines, offering sweeping valley views, and an outdoor Courtyard reception area nestled among the vineyards. For larger events, they provide an outdoor space for up to 300 guests under twinkling lights, and the Barrel Room for spirited late-night after-parties. This scenic spot is also popular for proposals, with the Rose Arbor offering a quiet, picturesque setting. Engagements are often complemented with a visit to the Tasting Room for a toast, or a shared meal at the onsite Vineyard Rose Restaurant.

Top Wedding Wines: Sparkling Pinot Grigio, Reference Chardonnay, and Group Therapy red blend.

These wineries make Temecula Valley a dream destination for weddings, blending the allure – and year-round sunshine! – of Southern California wine country with award-winning wines, exciting culinary offerings, and the unmistakably approachable vibe of Temecula Valley. Whether it’s a grand celebration or an intimate affair, Temecula’s wineries cater to every couple’s vision, ensuring that their special day is as timeless and unique as their love story.

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Cheesy Garlic Pull Apart Bread

January 3, 2024

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a Temecula Valley Chardonnay.

Yield: 6 Servings
Prep: 5 minutes | Cook: 30 minutesTotal Time: 35 minutes

Ingredients

Special equipment: serrated bread knife, pastry brush is helpful but not required, aluminum foil

Instructions

Suggested Wines:

Maurice Car’rie/Ultimate Vineyards~ 2020 Chardonnay – The wine opens warmly on the nose with baked apple pie, with notes of honeyed toast and orange blossoms.

Ponte Winery ~ 2021 Chardonnay – This wine opens with aromas of luscious ripe peach mid-palate, citrus entry, and a beautiful pineapple finish.

Baily Winery ~ 2021 Chardonnay – This wine is smooth and crisp with a pleasing finish.

Recipe and photo courtesy of the Wine Institute of California

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Want a Career in the Wine Business?

January 3, 2024

Entering the world of wine can be as intoxicating as the beverage itself, especially in the dynamic region of Temecula Valley, the heart and soul of Southern California’s wine scene. Known for its diverse grape varieties and robust hospitality offerings, not to mention its warm and welcoming spirit, Temecula Valley offers the perfect setting for aspiring wine professionals.

The journey into wine isn’t just about understanding varieties and vintages; it’s about immersing oneself in a culture that values tradition, innovation, and the intimate connection between the land, the glass and, most importantly, the consumer. The path to becoming a wine professional or a winemaker is as varied as the wines themselves, demanding a blend of knowledge, passion, and sensory acumen.

To demystify the process and offer an insider’s perspective, we caught up with those who have built careers in the Temecula Valley wine industry. We asked them what it took to get where they are today, and what advice they can share with others trying to break into the exciting world of wine. From the sun-kissed slopes of Temecula’s vineyards to the bustling wine-tasting rooms, their perspectives paint a picture of a community deeply connected by their shared passion for wine.

Here’s what they had to say.

KRISTINA FILIPPI, WINEMAKER, WILSON CREEK WINERY

TVWA: What do you think is the best way to get started in the wine business?

KF: Apply for jobs at wineries! We are lucky to have so many great ones here in Temecula. My first wine job was in a tasting room after I turned 21, and it was a great opportunity for me to learn about wine and the industry.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

KF: Keep an open mind. Learn from every place and everyone that you work with. Don’t be afraid to speak up, get yourself into the conversation, step into the room. You may just have an idea or interesting perspective that could be helpful for the industry. 

TVWA: What is something you wish someone had told you about a career in wine?

KF: That I would actually be using math just as much as my high school algebra teachers said I would!

OLIVIA BUE, WINEMAKER, ROBERT RENZONI VINEYARDS

TVWA: What do you think is the best way to get started in the wine business?

OB:  The best way to get started is to get an internship with a winery; possibly unpaid a few days a week just to get some experience under your belt.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

OB: Say goodbye to Fall trips, vacays and/or weddings!

TVWA: What is something you wish someone had told you about a career in wine?

OB: You’re never going to know it all in winemaking.

MARCEL VELASCO, CELLAR MASTER, PELTZER FAMILY CELLARS

TVWA: What do you think is the best way to get started in the wine business?

MV: There are so many different jobs in the wine industry so finding an entry level job in an area (wine business, agriculture, wine making) that you are interested in is a great way to get started. One thing that is great about working in the wine industry is that you often have a lot of exposure to other sides of the business, no matter where you are. The important thing would be to absorb as much information as you can and to not be afraid to take opportunities as they come up during your career. Even when I worked solely as a wine sales associate, if an opportunity came up where I could talk to someone in production, I always made the attempt to greet them and ask about the type of work they were doing. As my career progressed in the wine industry, I eventually decided to go to school for winemaking, and being exposed to so many different careers in the wine industry helped me make that decision. 

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

MV: A piece of advice that I would give to anyone starting a career in wine is that generally you will get what you give. This is a heavily passion-driven industry and I have always seen that those who gave it their all had the best opportunities in the future to either take on more responsibility or even be referred to a new position with glowing marks. There are plenty of days in production where I am tired and it feels like the work is piling on but taking the time to complete tasks properly, even if it means adding hours to your workday, has always yielded us the best results and even better tasting wine. 

TVWA: What is something you wish someone had told you about a career in wine?

MV: One piece of advice I wish I had received when I started in this field would be to make sure to put yourself out there more. So much of this industry is developing connections with others so attending community events and taking the time to visit other businesses is a great way to meet your fellow professionals. Investing in those relationships will not only help you grow within your own community but also may lead to new experiences in other areas as well.

TVWA: Got any helpful resources or educational materials for those trying to get into wine that you would like to share?

MV: There are quite few educational materials that I have used during my career some of my favorites would be: Oxford Companion to Wine by Jancis Robinson; Vino Italiano: The Regional Wines of Italy by Joseph Bastianich and David Lynch; and Handbook of Enology by Pascal Ribéreau-Gayon et al. Besides that I would say looking on Winejobs.com for internship opportunities or even new career opportunities would also be a good place to start. 

SHARON CANNON, DIRECTOR OF MARKETING & HOSPITALITY, AVENSOLE WINERY

TVWA: What do you think is the best way to get started in the wine business?

SC: The best way to get started at a winery would be to apply for weekend roles bar-backing, bussing, or, if you have knowledge and a great approach to sales, a serving role, and then work your way up.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

SC: There is not one person in the world that knows everything about wine, so do not be intimidated by the industry or some of the people within it.

TVWA: What is something you wish someone had told you about a career in wine?

SC: Dealing with the general public at a winery can be brutal, don’t take things too personally.  

TVWA: Got any helpful resources or educational materials for those trying to get into wine that you would like to share?

SC: Useful resources I’ve been lucky enough to have access to include WSET wine training, books like The Wine Bible, Wine Folly, Windows on the World, Wine for Normal People, The Oxford Companion to Wine, and people! Winemakers, Vineyard managers, wine enthusiasts, and wine journalists…

MATT RICE, DIRECTOR OF WINERY OPERATIONS, EUROPA VILLAGE

TVWA: What do you think is the best way to get started in the wine business?

MR: Be open to taking any role in the industry. Be prepared to volunteer some of your time until you gain experience. Show your passion for the industry at every opportunity and don’t be afraid to meet new people and try new things.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

MR: Don’t think you know exactly what you want to do in the industry (winemaker, tasting room server, tour guide, manager, etc). Try a few things – even some that might not appeal to you at first. You may be surprised at what you find when you actually do the job.

TVWA: What is something you wish someone had told you about a career in wine?

MR: Be comfortable with knowing nothing and asking questions at every turn. There is a lot more complexity to this industry than meets the eye.

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

MR: The Wine Bible, Oz and James Big Wine Adventure (tv show), WineFolly.com, WineSearcher.com, KLWines.com

JESSY HYLE, WINERY GENERAL MANAGER, BEL VINO WINERY

TVWA: What do you think is the best way to get started in the wine business?

JH: Just get your foot in the door and work really hard.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

JH: I have been in 8 different positions at the winery. By being in all those roles, it made me very knowledgeable in all areas of the winery. This prepared me for the General Manager position because I have experienced so many aspects of our winery. I was very reliable and eager to learn more about wine and the wine industry, and I was always quick to volunteer when different opportunities came up. It helped me grow in knowledge and built my reputation into being a valued, well-rounded employee.

TVWA: What is something you wish someone had told you about a career in wine?

JH: How fun it is! I love working in this industry and with the people that are in it. It’s an amazing community. 

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

JH: I read books, I talk with our winemaker and winemaking staff. I reach out to people that have been doing this longer than I have and get advice or ask questions that I may have. I have found that people are always happy to share what they have learned. This has proven to be a great resource.

RICK BUFFINGTON, OWNER & WINEMAKER, COUGAR VINEYARD AND WINERY

TVWA: What do you think is the best way to get started in the wine business?

RB: Take it slow and make small batches from the best grapes you have access to. Make wine with as many people as you can that are more experienced than you and pick up what you like, drop what doesn’t work for you. Join a local winemaking group and, if you can’t find one, start one.

TVWA: What is one piece of advice you would share with someone who wanted to start a career in wine?

RB: When you’re ready to open for business, never ever have a wine that is sub-par. This is advice given to me when we were about to open from John Menghini of Menghini Winery in Julian. He said that the customers will not come back for 10+ years, even if it was a fluke.  Only serve your best to your customers.

TVWA: What is something you wish someone had told you about a career in wine?

RB: It’s not all wine production and growing grapes. There is a lot of reporting and paperwork, especially if you want to stay as an owner/winemaker.

TVWA: Got any helpful resources or educational materials that you’d like to share for those just starting out?

RB: Attend all of the local winemaking associations’ classes and also learning events at your local wineries. Seek out knowledgeable wine servers so that you can learn how their winery makes certain styles of wine. Learn by doing. Volunteer to help in the vineyards and production. I belonged to the Boeing Beer and Wine Organization while in Seattle, then the San Diego Amateur Winemakers Society before becoming a bonded winery. Both organizations had seasoned mentors and access to winemaking equipment for use or purchase.

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Temecula Valley Wine Country | Temecula Valley Winegrowers Association - Part 6
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