Barbecues are a great way to enjoy the outdoors! And all that grillin’ just screams for a good red wine. But if you’re thinking it’s too warm for red, think again! With these few tips, finding the perfect summer sip won’t have to put your love of red on hold.
Grillin’ & Sippin’
Chill out! Pop your bottle of red wine in the fridge for about 30 mins – or in an ice chest for about half that – and you’ll be amazed at how much more refreshing it will taste.
No or Low Oak wines are generally fresher and fruitier.
Low to Moderate Alcohol levels usually equate to lower tannin levels for a wine that won’t weigh you down.
Light to Medium bodied wines tend to be easy on the palate, bright and light.
So, whether you’re in the backyard or on the beach – serving burgers and brats, or steak and grilled veggies – there’s tons of options for pairing your favorite Temecula Valley wine with whatever you’re serving up.
If the mainstay is red meat, a spicy Zinfandel or Syrah would be perfect. If you’re looking for a more mellow choice, a fruit forward Merlot always works; it’s also great with chicken, pork chops or fish. If your fave is a Cabernet, go ahead and drink what you like. But try not to shortchange your options. Go for a nice red blend for the best of all worlds. And don’t forget about a blush wine; there’s nothing a nice dry rosé can’t do for spicy ribs and coleslaw – or a plate of spicy hot wings!
A few Temecula Valley wine suggestions for your next barbecue:
California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted asparagus, try them this way: on top of crunchy toast with warm, creamy goat cheese and a dollop of fragrant pesto. Serve as a hearty appetizer at a dinner party or enjoy for lunch with a green salad. Pair with your favorite Temecula Valley Riesling or Rosé.
Serves 4
Ingredients:
Pesto:
¼ cup (35 g) raw pistachios
16 large basil leaves
1 small clove garlic, sliced
¼ cup (60 ml) extra virgin olive oil
1 teaspoon grated lemon zest
Sea salt
Fresh lemon juice
2 dozen very slender asparagus, tough ends removed
4 slices sourdough bread, each about 4 by 3 inches (10 by 7.5 cm) and ½ inch (12 mm) thick
1 tablespoon plus 2 to 3 teaspoons extra virgin olive oil, plus more for brushing
Sea salt
¼ pound (110 g) fresh goat cheese with no rind
Directions:
Preheat the oven to 450°F (230°C).
Make the pesto: In a food processor, combine the pistachios, basil, garlic, and olive oil and pulse until the basil and nuts are finely chopped but do not grind to a paste. Transfer the pesto to a bowl and stir in the lemon zest and salt to taste. Add a few drops of lemon juice to balance the flavor.
If necessary, trim the asparagus spears so they are no longer than the bread. Place them on a baking sheet and toss with enough olive oil to coat them lightly, about 2 to 3 teaspoons. Sprinkle with salt and roast until they are tender and starting to char, about 8 minutes.
If the goat cheese is firm enough to slice, cut into three or four evenly thick slices and place them in a lightly oiled baking dish just large enough to hold them. Drizzle with 1 tablespoon olive oil. If the goat cheese is too soft to slice, spoon it into a lightly oiled baking dish, flattening it slightly with the back of a spoon, and drizzle with 1 tablespoon olive oil. Bake until the goat cheese quivers when touched, like a soft custard, about 5 minutes.
Toast the bread. Brush one side of each toast with olive oil. Divide the warm cheese among the toasts, spreading it evenly. Top each toast with asparagus and a dollop of pesto, dividing evenly. Serve immediately.
Robert Renzoni Vineyards – 2019 Lyric Rose – Dry Rosé made of Syrah grape, pale salmon hue, delicate bouquet of rose petals with peach skin exuding with flavors of guava and ripe peach.
Most people have a soft spot for a good beef stew, the ultimate comfort dish on a cold night. This version will perfume your kitchen with the sweet scent of paprika and wine. On another occasion, try different vegetables, such as rutabagas, potatoes, or add chickpeas. Chances are you’ll devour a warm scone before you even get the stew to the table, but you’ll still have plenty of scones for dipping in the luscious sauce. If you’re pressed for time, serve the stew with egg noodles instead of the scones. Pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.
1 teaspoon California paprika or other sweet paprika
¾ cup (.2 l) dry white wine
¾ cup (150 g) fresh tomato pulp (see Note) or finely chopped canned San Marzano tomatoes
2 cups (.5 l) chicken broth, or more as needed
1 dozen fresh thyme sprigs, tied with kitchen twine
2 bay leaves
½ pound (225 g) baby carrots, scrubbed
½ pound (225 g) small turnips, peeled and halved or quartered
1 cup (133 g) frozen peas, cooked and drained
2 tablespoons chopped flat-leaf parsley, plus more for garnish
Flaky Cheddar Chive Scones
2 cups (285 g) unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
2 packed tablespoons thinly sliced chives
1 cup (70 g) coarsely grated Cheddar cheese, chilled
Approximately 1-1/3 cups (320 g) heavy cream, chilled
1 tablespoon unsalted butter, melted
Directions
Prepare the beef stew: Season the meat all over with 1 teaspoon salt and several grinds of pepper. Set the meat on a platter and refrigerate, uncovered, for at least 8 hours or up to 24 hours. Bring to room temperature before continuing.
Dredge the meat with flour, shaking off excess. Heat a large, heavy pot over medium-high heat. Add 2 tablespoons oil. When the oil is hot, brown the meat, working in batches to avoid overcrowding. Reduce the heat if needed to prevent scorching. Transfer the meat to a platter as it is browned.
Pour off any fat in the pot and return to medium-low heat. Add the remaining 1 tablespoon olive oil and the onion, garlic, and paprika. Cook, stirring with a wooden spoon, until the onion has softened and moisture from the onion has dissolved all the browned bits on the bottom of the pot, about 10 minutes. Add the wine and simmer until reduced by half. Add the tomato and cook for 5 minutes. Add the broth, thyme, and bay leaves. Stir to blend, then add the browned meat and any juices on the platter.
Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the meat is almost tender when probed with a fork, about 1 hour longer. Add the carrots and turnips, stirring them down into the liquid. Recover and continue cooking until the vegetables are tender, 15 to 20 minutes. If the stew seems too thick, thin with broth. Remove the thyme bundle and bay leaves, then stir in the peas and parsley. Taste for seasoning.
While the stew cooks, prepare the scones: Preheat the oven to 425°F (220°C). Line a heavy rimmed baking sheet with a silicone mat if you have one, or with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and chives. Add the Cheddar and toss with a fork until well blended. Add the cream gradually, tossing with a fork until all the floury bits are coated. Use a dough scraper or spatula to scrape the sides and bottom of the bowl. With the dough still in the bowl, gather it and knead it gently, just enough to form a cohesive mass.
Turn the dough out on the prepared baking sheet and pat and prod it into a ¾-inch-thick (19 mm) rectangle. The thickness is important, but the other dimensions don’t matter. Try not to work the dough or add additional flour.
With a sharp knife, cut the rectangle into 12 scones. Separate them on the baking sheet. With a pastry brush, baste the tops with melted butter.
Bake until nicely browned and well risen, about 20 minutes. Transfer to a rack and let cool for 5 minutes.
Divide the stew among soup bowls, garnishing each portion with parsley. Pass the scones separately.
Note: To make fresh tomato pulp, cut 2 large plum tomatoes in half lengthwise. Grate on the large holes of a box grater until only the skin remains in your hand. Discard the skin. You should have about ¾ cup pulp (150 g).
Churon Inn Winery – 2018 Cabernet Sauvignon ~ Upfront you will surround yourself with the aromas and flavors of cherry and bell pepper. Finish off with a soft finish and lingering fruit.
Falkner Winery – 2017 Syrah ~ Enjoy the wonderful deep purple color of this Syrah and the lush flavors or ripe plum, black cherry, tobacco, chocolate, and a bit of spiciness.
Foot Path Winery – 2016 Syrah ~ The vintage of this wine complemented the natural character of the Syrah grape. It caused the wine to be rich and bold, yet plush and fruity.
This holiday season, up your cheese board game with these expert suggestions for pairings with some of our region’s most popular wines. Not sure what cheeses play well with your favorite Temecula Valley Chardonnay, Zinfandel, or Cabernet Sauvignon? Now you know.
CHARDONNAY
Triple-cream cheese: These cream-enriched, high-fat cow’s milk cheeses have a texture like whipped frosting and a luxurious richness that work well with Chardonnay’s plush, rounded mouthfeel.
Brie: This semisoft cow’s milk cheese has a buttery, spreadable texture and mushroom scent. A velvety Chardonnay complements that supple, spreadable interior and the Brie doesn’t overwhelm the wine.
Monterey Jack: California’s iconic table cheese is mild, mellow, and a great melter. Try it on a grilled cheese sandwich with a glass of Chardonnay. The wine’s acidity and minerality help balance the buttery sandwich.
Suggested Pairings:
Callaway Vineyard & Winery – 2018 Winemaker Reserve Chardonnay ~ The 2018 Winemaker’s Reserve Chardonnay is silky on the pallet with flavors of green apple, tropical fruit and hints of honeysuckle. Floral scents and an oaky finish will leave you longing for more.
Oak Mountain Winery – 2019 Chardonnay ~ You can pick up apple, pineapple, honey, vanilla, and roasted flavors that really fill the mouth. This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, crème brulee and caramel. Pairs with roast chicken.
Ponte Winery – 2018 Chardonnay ~ A lively, fresh white wine with delicious Fuji apple and allspice notes. Let the lush mouthfeel & minerality on the finish whisk you away sip after sip.
ZINFANDEL
Hot pepper jack: An everyday cheese with some sass and spice makes a fun pairing for a peppery Zinfandel. Make quesadillas or mac-and-cheese with hot pepper jack, and Zinfandel will be just the right lively match.
Aged Gouda: Matured for six months or more, cow’s milk Gouda develops butterscotch aromas and a salted-caramel flavor (although the cheese doesn’t have a speck of sugar). A powerful Zinfandel with its ripe blackberry jam scent has the strength for that seeming sweetness.
Smoked Cheddar: Put a lightly smoked Cheddar on a charcuterie or antipasto platter and open a fruity, medium-weight Zinfandel. Give the wine a quick chill—maybe 15 minutes in the fridge—to brighten its fruity notes and make it a refreshing counterpoint to the smoky Cheddar.
Suggested Pairings:
Doffo Winery – 2017 Zinfandel ~ This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. The balanced acidity and voluminous mouthfeel leave a long lasting finish.
Hart Winery – 2017 Zinfandel ~ This deliciously complex wine is illustrative of the quality attainable from a well-farmed young vineyard. Less spicy, jammy and lower in alcohol than a Northern California Zin, this wine is remini-cent of its first cousin Primitivo and is a fine complement a variety of dishes.
Lorenzi Estate Vineyards & Winery – 2015 Zinfandel ~ There is a seamless transition from the front to mid to finish on this wine. The finish is so clean, holding on to the dried fruit elements to the end and nothing is out of balance. It’s pure joy to drink this wine.
CABERNET SAUVIGNON
Camembert: Similar to Brie but smaller, Camembert is the perfect size for four people to share with a bottle of Cabernet Sauvignon. A ripe Camembert has a big beefy aroma, with notes of mushroom and garlic. It can stand up to the deep flavor and tannic strength of Cabernet Sauvignon.
Cheddar: An aged Cheddar has a creamy-yet-crumbly texture, layers of flavor that unfold slowly, and a vivid tang. Seek out a clothbound (also known as bandage-wrapped) Cheddar for maximum complexity and compatibility with a fine California Cabernet Sauvignon.
Dry jack: The extra-aged version of a Monterey jack is firm, complex, and deeply nutty. It needs a concentrated red wine such as Cabernet Sauvignon to match it in strength.
If there has ever been a year that has called for wine, 2020 is that year. And, since the holidays may look a little bit different to many of us this season, we’re all probably going to need a tad more adult grape juice over the next month or so.
In Temecula Valley, we enjoy a warm, Mediterranean climate that offers long, sunny days followed by afternoon breezes and cool, crisp nights; these conditions are ideal for ripening grapes while retaining balance and acidity. As a result, we are able to produce a wide range of wines from dozens of different grape varieties – plenty of which are absolutely perfect for holiday sipping and gift-giving (if you can part with your bottles). Here are a few of our favorites this season.
When the situation calls for bubbles:
As far as we’re concerned, bubbles are always in order. This year, toast the little things in life that we all seem to have come to appreciate so much more in 2020, like finally getting around to cleaning out that hall closet; or your third-grader nailing their virtual book report; or whipping up your very first homemade loaf of bread. Who needs a wedding or a birth announcement when we’ve got these everyday triumphs all around us?
Temecula Valley produces some truly wonderful sparkling wines in a range of styles from sweet to bone dry. Many Temecula Valley sparklers are even made in the “méthode traditionnelle” or Champagne method, where the wine undergoes secondary fermentation (the one that gives the wine its bubbles) in the bottle, and spends a long time on its “lees” – the little yeasty cells that give traditional method sparkling wines those unmistakable and delicious toasty, brioche-like aromas.
Rosé isn’t just a summer sipper! It’s a wonderfully versatile wine that pairs well with a variety of different foods, like colorful charcuterie platters, savory salads, fish and light meats. Temecula Valley is home to a growing number of delicious rosé wines in a whole spectrum of hues from pale salmon to bright magenta, and flavors from dry and crisp to sweet and cheerful. Rosé is also a great in-between wine when you can’t agree on whether to drink white or red (Let’s face it. Who hasn’t had that argument with their spouse or significant other?).
One thing is for certain over the holidays, regardless of whether or not you are traveling or getting together with friends and family: there will be lots of eating. Consider December your last hurrah before those New Year’s resolutions rear their ugly heads and you feel compelled to cut carbs, hit the gym or – gasp! – embrace the whole “Dry January” movement. In the spirit of indulgence, make sure you have a selection of wines on hand that pair with a wide variety of holiday dishes. Choose a quaffable white and a juicy, versatile red that will complement rather than overpower the inevitable smorgasbord that lies ahead this month. Save the heady stuff for sipping solo after the last dish has been washed and put away, and you finally have a few minutes to yourself to lounge by the fire.
If there is one thing that 2020 has taught us, it’s that nothing is for certain. If you have been sitting on those special bottles of wine you have collected over the years, and are waiting for the right occasion to open them, now is the time. Few things scream “self-care” like curling up on the couch by the fire with your partner or a great new TV series and a bottle of something totally over the top. You deserve it after everything 2020 has thrown at you.
Why just have dessert when you can have dessert paired with a small glass of dessert wine? There are many wineries in Temecula Valley that are producing some interesting and truly impressive sweet tipples. Sip these alongside something decadent like a chocolate tarte or a winter cheese course with all the fixings, like nuts, candied fruits, preserves, and sweet breads. Or just pour a taste of the luscious nectar, retire to the living room, and see above regarding self-care.
The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.
Serves 6
Ingredients:
2 pounds baby back ribs, in 1 slab
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 yellow onion, minced (about 2 cups)
2 large cloves garlic, minced
1 can (28-oz/800 g) tomatoes, pureed in a blender
¾ teaspoon ground fennel or finely crumbled dried oregano
2 sprigs fresh basil
Pinch baking soda, optional
1 pound (450 g) rigatoni or penne
½ cup (35 g) freshly grated pecorino romano or Parmigiano Reggiano, plus more for topping
Directions:
Ask the butcher to saw the slab of ribs lengthwise into 1-inch wide (25-mm) strips. With a chef’s knife, cut between the ribs to make individual riblets. Season all over with salt and pepper.
In a large, heavy pot, heat 1 tablespoon olive oil over medium heat. Working in batches so as not to crowd the pot, brown the riblets all over, adjusting the heat to prevent burning. Transfer the riblets to a plate as they are browned.
Pour off and discard any fat in the bottom of the pot. Return the pot to medium-low heat and add the remaining 1 tablespoon olive oil. Add the onion and sauté, stirring with a wooden spoon, until the onion is soft and golden brown and the meaty residue on the bottom of the pot has dissolved, about 10 minutes. Add the garlic and cook for about 1 minute to release its fragrance.
Add the tomato puree, fennel, and basil and bring to a simmer. Return the riblets to the pot along with any juices on the plate. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the riblets are tender and the sauce is thick and tasty, about 1-1/2 hours, adding a splash of water occasionally if the sauce gets too thick. Season with salt and more fennel or oregano if desired. Remove the basil sprigs. If the sauce tastes tart, add a pinch of baking soda and cook for 1 minute. The baking soda will neutralize the acidity and make the sauce taste more mellow. Keep the sauce warm over low heat while you cook the pasta.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes. Set aside 1 cup of the hot pasta water, then drain the pasta in a sieve. Return the pasta to the hot pot over medium-low heat. Add the sauce and stir to coat the pasta with the sauce. Remove from the heat, add thecheese, and stir to combine, adding reserved pasta water if needed to moisten. Divide among 6 bowls, top each portion with another sprinkle of cheese, then serve.
Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.
Monte de Oro Winery ~ 2016 Cabernet Sauvignon – Offers youthful and pronounced aromas of ripe to jammy red fruits along with vanilla, cocoa powder, baking spices, red bellpepper, dark flowers, and hints of stone and earth. online casino
Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. Pair with your favorite Temecula Valley Zinfandel.
Makes one 9-inch tart to serve 6 to 8
Ingredients
Tart dough
1 cup (125 g) unbleached all-purpose flour
1 teaspoon sugar
½ teaspoon sea salt
½ cup (115 g) unsalted butter, at room temperature, in 16 pieces
1-1/2 pounds (680 g) heirloom tomatoes, cored and sliced ¼ inch (6 mm) thick, ends discarded
1-1/2 teaspoons sea salt
1 dozen kalamata or black olives, pitted and halved
1 tablespoon extra virgin olive oil
3/4 teaspoon dried oregano, crumbled fine
2 tablespoons (28 g) goat cheese, at room temperature
2 tablespoon plain yogurt, or as needed
1 small clove garlic, very finely minced
Basil leaves for garnish
Directions
In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse until the mixture resembles fine crumbs. Sprinkle 1 tablespoon water over the mixture and pulse until it begins to come together into a dough.
Turn the dough out onto a large sheet of plastic wrap and, using the plastic wrap as a barrier to avoid touching the dough, shape the dough into a ball. Wrap in the plastic, then flatten into a thick round disk. Let rest at room temperature for 30 minutes.
Unwrap the dough and place it in the center of a 9-inch (23-cm) tart pan with a removeable bottom. (Do not use a black metal tart pan or the dough will likely overbrown.) Again, using the plastic wrap as a barrier to avoid touching the dough, press the dough with your hand to flatten it until it covers the bottom and sides of the tart tin. You should have just enough dough to make a thin crust with no trim. Take care to make the dough evenly thick or it may burn in spots. Prick the tart shell with a fork in several places. Lightly cover with plastic wrap and freeze for at least 30 minutes or up to 1 day.
Preheat the oven to 375°F (190°C). Place a sheet of aluminum foil in the tart shell to cover the bottom and top with pie weights or dried beans in an even layer. Bake for 15 minutes, then remove the pie weights and the foil. Return the tart pan to the oven and continue baking until the crust is lightly browned all over, about 15 minutes longer. Set on a rack; leave the oven on.
While the tart crust bakes, place the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape.
Arrange the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices but reserve any extra for a salad. Tuck the olive halves into any crevices. Brush the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot.
In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste.
Remove the tart from the tin and place on a serving platter. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.
Suggested Pairings:
Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.
Hart Winery ~ Huis Vineyard Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah.
Leoness Cellars ~ 2017 Cellar Series Zinfandel – This wine offers rich aromas and flavors of blackberry and blueberry with hints of vanilla and lavender framed by soft tannins and a long, silky finish.
When we pop the cork on one of our favorite bottles and pour ourselves a glass of a delicious wine, we are often thinking mostly about how it is going to make us feel, what we are going to pair it with, who else wants a glass, and if we will stop at just one. This harvest, we invite you to think of all the work that went into producing that bottle. From grape to glass, there are countless passionate people who work tirelessly to craft something that will not only delight your palate, but that will help you make lasting memories of both simple and important moments in life.
As a tribute to these folks, we are highlighting a few of the best and brightest from Temecula Valley’s vineyards and cellars. These men and women are rarely in the spotlight, but their talents shine in every bottle of Temecula Valley Southern California Wine that graces your table.
Ryan Hart
Ryan Hart, Assistant Enologist, Thornton Winery
Originally from Carlsbad, Ryan has been in Temecula Valley for four years now. And, if the name sounds familiar, it should. Yes, he is that Hart – Temecula Valley Southern California Wine Country pioneer Joe Hart’s grandson – so you can say winemaking is definitely in his blood.
TVWA: What does a typical day on the job look like for you?
RH: There really isn’t much of a typical day! That’s what makes this job so exciting, but in general I spend mornings tracking current ferments or making sure all the chemistry checks out with wines being held in a tank or barrel. I usually spend the later half of the day assisting Nick, our cellar lead, outside.
TVWA: What is your favorite thing about harvest?
RH: My favorite thing about harvest is the spontaneity. Every day is different. Situations arise and your skills at problem solving and risk management are often put to the test.
TVWA: What makes Temecula Valley special to you?
RH: Temecula Valley has such a deep place in my heart. My earliest memories are of my climbing in fermentation tanks at my Grandfather’s winery, late night drives with my dad and brother to find grape boxes to pick grapes in (behind what seemed like every grocery store within 50 miles) and talking to my uncle Bill from behind the tasting room bar, the winery behind it a mystery.
TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?
RH: Last year I was in the midst of harvest at South Coast Winery. I couldn’t remember a weekend, let alone what day of the week it was and I was discussing this and the rigors of harvest with their enologist Emily and she told me she always liked harvest because it always felt so much like Summer camp. The more I thought of it, the more it really struck home. We see our coworkers often more than our families. We spend so much time together and the days can oftentimes seem endless but the memories we hold with us will last a lifetime.
Nick Marsolino
Nicholas Marsolino, Production Lead, Thornton Winery
Nick is originally from neighboring Murrieta, and has been in Temecula Valley for 13 years. He works closely alongside Ryan Hart at Thornton.
TVWA: What does a typical day on the job look like?
NM: A typical day for me is when I first come in Ryan and I do morning pump overs and punch downs. We are a sparkling house at Thornton Winery, if we have wine on our riddling racks Ryan and I riddle. After our morning work we meet with Tom [Thornton Winery winemaker] and we go over what need to be done which varies each day. After we finish our tasks Ryan and I finish the day with afternoon pump overs and punch downs.
TVWA: What is your favorite thing about harvest?
NM: One of my favorite things about Harvest is watching the evolution from grape to wine. Being a part of that process is special.
TVWA: What makes Temecula Valley special to you?
NM: Temecula is special to me because my family is here. I also see a lot of potential in Temecula valley as an AVA.
TVWA: Any standout harvest memories?
NM: This my second harvest so last year’s harvest is very memorable. This one incident happened where I was mixing one of our wines with a machine called a Guth, where you put its propeller through the racking valve and it mixes the wine. Well, when it was finish mixing, when I took off the Guth, I forgot to close the valve and got baptized with wine. Tom told me that I’m officially in the wine making business.
Reed Brady
Reed Brady, Vineyard/Winemaker Assistant, Palumbo Family Vineyard and Winery
Reed is born and bred Temecula Valley, and has lived here for all 25 years of his young life.
TVWA: What does a typical day on the job look like for you?
RB: This can vary quite a bit, but on an average harvest day I will drive the tractor at night and pick leaves from the bins. Then I will rush home and try and get a few hours of sleep. The next morning, I will destem all of the fruit picked that evening and do my punch downs or help out in the tasting room… whatever is needed for the day
TVWA: What is your favorite thing about harvest?
RB: The work. I love how challenging and how much work is required. I believe there are two types of fun: There’s the roller coaster ride that is fun for the moment but is always a fleeting type of fun. Then there is the long, hard days that really make you work for it. That’s the type of fun that lasts a life time, and you can look back at and talk about with a sense of pride and accomplishment.
What makes Temecula Valley special to you?
RB: Being raised here in the Temecula wine country I have seen this valley grow a lot since we moved here in ‘95. It may have grown a lot, but it still maintains such a small-town feel.
TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?
RB: Sitting in a 55-gallon trash can filled with water while pressing merlot in 100 degree heat. Everyone else thought it was very funny; I thought it was cool.
Billy Bower
Billy Bower, Director of Agriculture, Stage Ranch Farm Management
Originally from Kirkland, Washington, Billy has spent the past 33 years in Temecula and is a celebrated fixture in Wine Country. Billy was, sadly, recently diagnosed with Stage 4 lung cancer. As with all things that he does, he is facing it with as much strength, perseverance, and humor as he can. Billy’s family has created a Go Fund Me account to help raise money to put toward treatment and non-covered care. Please donate here if you are able.
TVWA: What does a typical day on the job look like for you?
BB: Overseeing 450 acres of wine grapes and, at times, up to 35 employees makes for a busy day. I oversee all the new development, daily farming, along with any problems, diseases, and any other issues that might develop in the vineyards. August through October is harvest time, therefore we work 6, sometimes 7 days a week to get the harvest in. Harvest time is both rewarding and challenging. As of late, more challenging due to labor issues and changes in our weather pattern. Lately it’s been getting hotter and hotter which speeds up the harvest, which can affect the quality of our wine.
TVWA: What is your favorite thing about harvest?
BB: My favorite thing about harvest is seeing all the hard work during the growing season finally coming to an end – the end being a beautiful, bountiful harvest. I also have the opportunity and privilege of working with 8 different wineries in Temecula, and to see them produce great quality wines from our Temecula Valley, and knowing that it’s coming not only from myself, but also our hardworking team.
TVWA: What makes Temecula Valley special to you?
BB: I moved to the Murrieta/ Temecula Valley area in 1987 as a teenager and fell in love with the slower paced family atmosphere, along with its great location being so close to the ocean and the mountains. I knew I wanted to make this my home.
TVWA: Why did you decide to make Temecula Valley home?
BB: Agriculture was really secondary. I moved here to be in construction as a general contractor. But the recession in the late 80’s early 90’s caused me to get involved with agriculture. My family ended up moving back to Washington State for work, but I fell in love and didn’t want to leave. So I married my beautiful wife Kaijah and had two wonderful children, Jevon and Kelsey. After a couple of classes at UC Davis and lots of hands-on experience in the field I was happy to make agriculture my vocation in the Temecula Valley.
TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?
BB: Harvest of ‘94 was very memorable because our first-born son was born September 8th, right in the middle of harvest. At those times husbands or men did not get to stay home and bond with their baby –haha! I had to sleep in the walk-in closet where it was cool and dark and I wouldn’t be disturbed by our newborn baby because I was working at night and sleeping during the day, opposite of my wife and baby’s routine. Needless to say, that was a difficult harvest.
Joe Vera
Joe Vera, Cellar Master (AKA “Cellar King Rat”), Wilson Creek Winery Years in Temecula
Despite hailing from Arandas, Jalisco, Mexico, Joe has been in the Temecula Valley for a whopping 54 years! And, more importantly, 2020 marks Joe’s 50th harvest in Temecula Valley!
TVWA: What does a typical day on the job look like for you?
JV: It’s a juggling act. My regular day consists of compliance, cellar management and maintenance, training, weighing and harvesting… and a lot of head shaking.
TVWA: What is your favorite thing about harvest?
JV: I love watching the grapes come in and weighing and crushing them.
TVWA: What makes Temecula Valley special to you?
JV: The valley is special to me because I came here as a teenager when Temecula had a population of 42. I’ve loved watching the growth (to whatever population it is now). But the most special is the people I have met along the way. My dad brought me here and put me to work. As an adult, I had a great job at Callaway (I was there for 32 years) and never wanted to leave. [I ultimately] married and raised kids here in the valley.
TVWA: Can you share any funny or memorable moments or anecdotes from a past harvest (or this one)?
JV: This is serious stuff! Probably the most memorable was two years ago when we broke a record here at Wilson Creek of harvesting 474 TONS! It was crazy! There used to be a time where harvest was just a small group of us in the valley. We had lots of fun, we all worked close together and enjoyed the camaraderie. Everyone knew everyone. This valley is so big now and there are so many people I don’t know! It’s become some serious business! There is a small group of us that still get together every Friday and share our stories over a beer or two. This valley is very special.
Brian Marquez
Brian Marquez, Assistant Winemaker, Wiens Family Cellars
Even though he has been there since 2007, Brian is one of the few at Wiens Family Cellars who isn’t actually related to the Wiens family. But that hasn’t stopped him from being treated like a blood relative… for better or for worse!
TVWA: What does a typical day on the job look like for you?
BM: I start my morning flying hot air balloons Over Temecula. Then I get to the winery, and manage all of the fermenting lots. I also organize pressing and racking and bottling, because we bottle through harvest. I then question [winemaker] Joe [Wiens] on everything because that’s how we push each other.
TVWA: What’s your favorite thing about harvest?
BM: That it’s acceptable to drink Pabst Blue Ribbon at 9 am! One of the things I look forward to is when all the white wines are done fermenting and we have new wines in the tanks to finally taste. Also, I get to bring my kids with me and they love helping with punch downs
TVWA: What makes Temecula Valley special to you?
BM: I grew up in Temecula and had the opportunity to help build up this region. I have been making wine here for 13 years, and have been getting attention from all the older guys that have been doing it for years before us, and being told I’ve got what it takes to help put Temecula on the map mean a lot. This is my home, where I was raised and where I raise my kids.
TVWA: Got any funny or memorable moments or anecdotes from a past harvest (or this one)?
BM: Joe and I constantly saying, “Theoretically it should work.” We are professionals…but we never went to school for this.
Kaitlin Murray
Kaitlin Murray, Wine and Viticulture Intern/Server, Peltzer Winery
A SoCal native from Mission Viejo, Kaitlin has only been in Temecula for two months, but already feels right at home.
TVWA What does a typical day on the job look like for you?
KM: When I started at Peltzer I was an intern. We were about six weeks away from harvest. I would get to the vineyard early to collect berry samples for brix testing. During this time, I really got to know the vineyard and it became one of my favorite parts of the day. A lot of time is dedicated throughout the day planning for things needed for harvest like bottles, storage and cleaning supplies. Once harvest started it was over in the blink of an eye. This was my first harvest so everything was very exciting and new. It definitely was a lot of work, but I’m really glad I was able to be a part of such an important time in the wine’s life.
TVWA: What is your favorite aspect of harvest?
KM: My favorite thing about harvest is just how fast-paced the whole process is. It’s definitely a thrill and you always have to be on your toes.
TVWA: What makes Temecula Valley special to you?
KM: I’ve only been in Temecula for 2 months now, but I’m already in love. The location is absolutely beautiful, but it is really the amazing people that have made this place so special to me. I love the passion and commitment that the people have for creating delicious wines!
TVWA: Can you share any memorable moments in your winemaking journey so far?
KM: This is a tough question for me because this was my first harvest and the whole process will forever be cherished. But one thing that I will think about and look forward to for next year are the early mornings in the vineyard. Standing in the middle of the vineyard I am surrounded by the plants that give our wines life. I can only see the vines and the sky which is usually filled with hot air balloons amidst the rising sun. There is a crispness in the air that jumpstarts me for the day. Everything is so peaceful and calm. It is pure tranquility.
Gregorio Retana
Gregorio Retana, Cellar Master, Robert Renzoni Vineyards
Originally from Mexico, Gregorio has been in Temecula Valley Southern California Wine Country for 21 years.
TVWA: What does a typical day on the job look like for you?
GR: My day to day is always different depending on the season; harvest, bottling, cellar, or vineyard practices to name a few. From barrel work and racking a tank in the cellar, to discing the vineyard or bottling our wine, my typical day ranges.
TVWA: What is your favorite thing about harvest?
GR: My favorite thing about harvest is experiencing the whole process of grapes being turned into wine and enjoying it with my family and friends.
TVWA: What makes Temecula Valley special to you?
GR: From working with Stage Ranch for years planting vineyards across Temecula Valley, and now becoming the cellar master at Robert Renzoni Vineyards, I have met a lot of people through the Valley who I’ve become close friends with. I’m so happy to have made Temecula Valley my home and feel lucky to have played a part in almost every vineyard in this region.
TVWA: Can you share a memorable moment during your time in Wine Country?
GR: A memorable moment here at Robert Renzoni Vineyards is simply how we all treat each other like we are family. I’m glad to call this place my second home.
Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Ingredients
Green Goddess Dip
¾ cup (175 g) mayonnaise
¼ cup (60 g) sour cream
3 anchovy fillets
¼ cup (10 g) sliced fresh chives
¼ cup (10 g) minced flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 teaspoons lemon juice
1 large clove garlic, sliced
Kosher or sea salt
White wine vinegar
Roasted Red Pepper, Walnut, and Pomegranate Dip
1 large red bell pepper, 8 to 10 ounces (215 to 275 g)
1/3 cup (15 g) soft fresh breadcrumbs
1/3 cup (35 g) lightly toasted and coarsely chopped walnuts, plus more for garnish
1 large clove garlic, sliced
1 tablespoon extra-virgin olive oil
2 teaspoons pomegranate molasses, plus more for garnish
1 teaspoon fresh lemon juice
Scant ½ teaspoon toasted cumin seed, pounded fine or ground cumin
½ teaspoon Aleppo or Maras chili, hot paprika, or other medium-hot ground red chili
Kosher or sea salt
Parsley or cilantro leaves for garnish
Directions
Green Goddess Dip:
In a blender, combine the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, lemon juice and garlic. Blend until completely smooth and green. Transfer to a bowl and season with salt. Taste and add a splash of wine vinegar if the dressing needs more acidity.
Makes about 1 cup (.25 l)
Roasted Red Pepper, Walnut, and Pomegranate Dip (Muhammara)
Preheat a broiler and position a rack about 6 inches (15 cm) from the element. Broil the bell pepper on a baking sheet until blackened on all sides. Set aside until cool enough to handle, then discard the skin and seeds. Pat the roasted pepper dry on paper towels.
Put the roasted pepper, breadcrumbs, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin and chili in a food processor and blend until smooth. Add salt to taste and blend again. Taste and adjust the sweet-tart balance to your liking with more pomegranate molasses or lemon juice.
Spoon the dip into a bowl and garnish with a drizzle of pomegranate molasses, a few chopped walnuts and parsley or cilantro leaves.
Makes about ¾ cup (175 ml)
Suggested Pairings:
Avensole Winery ~ 2018 Susan Sauvignon Blanc – Offers aromas of grapefruit and lemongrass, with hints of green apple on the palate, framed by crisp acidity and a long, refreshing finish.
Bolero Cellars ~ 2018 Granacha Rosa – Ripe stone fruits, wild strawberries and rosemary delight the nose; the palate sensation is that of biting a ripe, fleshy & juicy nectarine that has been soaked in white wine. The finish is surprisingly fresh and clean.
Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in the hot broth and adds richness. Pair with your favorite Temecula Valley Gewürztraminer or Riesling.
Serves 2
Ingredients:
3 1⁄2 cups (875 ml) rich chicken or vegetable broth
1⁄2 cup (5 g) dried bonito flakes
1 large egg
1⁄2 pound (250 g) fresh ramen noodles
2 teaspoons Asian sesame oil
4 fresh shiitake mushrooms, about 1 1⁄2 oz (45 g), stems removed, then sliced
Kosher or sea salt
1⁄2 cup (70 g) fresh or frozen shelled edamame
2⁄3 cup (70 g) diagonally sliced asparagus tips, in slices 1⁄4 inch (6 mm) thick
1⁄4 cup (65 g) white miso
1⁄4 cup (30 g) minced green onion, white and pale green part only
Shichimi togarashi (Japanese seven-spice blend), for garnish
Directions:
Bring the broth to a simmer in a small saucepan. Remove from the heat and add the bonito flakes, sprinkling them on the surface. Let them steep for 3 to 4 minutes, then strain through cheesecloth and return the strained broth to the saucepan.
Put enough water in a small saucepan to cover the egg generously but do not add the egg yet. Bring the water to a boil over high heat, then reduce the heat to a simmer so you can add the egg without jostling it. While the water is heating, prepare a bowl of ice water. With a large spoon, lower the egg into the simmering water, working carefully so it does not crack. Adjust the heat so the egg cooks at a gentle simmer. Cook the egg for 6 minutes exactly. Transfer the egg to the ice water with a slotted spoon. When cool, lift it out of the water and peel.
Bring a large pot of unsalted water to a boil over high heat. Add the ramen noodles and stir well to keep the noodles from clumping. Cook, stirring often, until the noodles are al dente (the timing will depend on their freshness). With tongs, lift the noodles out of the pot and into a sieve or colander. Rinse with cool water and shake well to remove any excess water. Transfer to a bowl and toss with 1 teaspoon of the sesame oil to prevent clumping.
Fill two large soup bowls with hot water from the ramen pot to warm them.
Heat the remaining 1 teaspoon sesame oil in a small nonstick frying pan over medium-high heat. Add the mushrooms and sauté until softened, 1 to 2 minutes. Season with salt and set aside.
Return the broth to medium heat and bring to a simmer. Add the edamame and simmer gently until they are almost tender, 3 to 5 minutes. (You can add frozen edamame without thawing.) Add the asparagus and cook for 1 minute. Put the miso in a small bowl and whisk in enough of the hot broth to make a smooth, pourable mixture. Stir the thinned miso into the broth. Salt to taste.
Drain the hot water from the soup bowls. Divide the noodles and mushrooms between the bowls. Top with the steaming-hot broth, dividing it evenly. Halve the boiled egg and nestle one half in each bowl. Garnish generously with the green onions and shichimi togarashi and serve.
Suggested Pairings:
Bel Vino Winery ~ NV Riesling – Extremely aromatic with intense fruity aromas of nectarine, ripe apricot and pink lady apples.
