You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. Of course, pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.
Grilled Fish Tacos
Serves 4
Ingredients:
Scant ½ teaspoon whole cumin seed or ground cumin
¾ teaspoon sea salt
Scant ½ teaspoon paprika
1 pound skinless Pacific halibut, preferably in 1 piece
Olive oil
1 heart of romaine, dark green outer leaves removed
1/3 cup crema (Mexican-style sour cream) or sour cream
Canned chipotle chile en adobo or chipotle hot sauce, optional
8 corn tortillas
16 cherry tomatoes
1 small avocado, halved, pitted, and sliced lengthwise
Coarsely chopped cilantro
Salsa verde, store-bought or homemade
Directions:
If using whole cumin seed, toast it in a small dry skillet over medium heat until it darkens and becomes fragrant. Let cool, then pound fine in a mortar or grind in a spice grinder. In a small bowl, combine the cumin, salt, and paprika. Brush the fish all over with olive oil, then season with the spice mix. Refrigerate on a plate for 30 minutes.
Prepare a hot charcoal fire or preheat a gas grill to high.
Cut the romaine in half lengthwise, then slice thinly crosswise. Set aside. Put the crema in a small bowl. Whisk in enough cold water to make it thin enough to drizzle. If desired, whisk in finely minced chipotle chile or hot sauce to taste.
Wrap the corn tortillas in aluminum foil or a clean kitchen towel. Bring an inch of water to a boil over high heat in the bottom of a steamer. Put the tortilla package in the steamer basket, cover, and steam for 1 minute. Then turn off the heat and let stand for 10 minutes.
In a small bowl, toss the cherry tomatoes with enough olive oil to coat them lightly. Season with salt. Put them on a small heatproof stainless grill tray or other heatproof baking dish and set on the grill directly over the flame. Cook until the tomatoes are sizzling and lightly charred, about 3 minutes. Set aside.
Place the halibut on the grill rack and grill without turning until the flesh just flakes, 8 to 10 minutes, depending on thickness. Transfer to a platter and divide the fish into 8 pieces of roughly equal size.
To assemble the tacos, put 2 hot tortillas on each of 4 plates. Top each tortilla with some of the shredded romaine, then with a piece of fish. Divide the tomatoes and avocado slices among the tacos. Drizzle crema over the fish, top with cilantro and put a lime wedges on each plate. Serve immediately, passing the salsa verde separately.
August kicks off harvest season in wine country. The fruit is hanging heavy on the vines and visitors can enjoy the stunning views as they take in an exciting variety of summer events including movies in the vines, happy hours and plenty of outdoor live music.
Summertime Events
Bel Vino Winery Estate Wine Launch Party | August 12th at 6:00pm | Enjoy Food, Music & Wine. Hosted by winemaker George Bursick and owner Mike Janko. | Tickets are $86. Wine club members receive 10% off. Tickets must be purchased by July 29th. Please email macey@belvinowinery.com.
Elton John Tribute Concert | August 6th at 6:00pm Madonna Tribute Concert | August 27th at 6:00pm Tickets may be purchase through at Heyday.com. Ages 16+ only.
Callaway Vineyard & Winery Save-the-Date! September 11th – Sip, Stomp & Play Annual Grape Stomp and Harvest Festival. Tickets: $125.00 General Public, $112.50 Wine Club Members, $90.00 Kids ages 4-11. Ticket includes admission to the event, one glass of Callaway wine, dinner, wine specials and grape stomping. Purchase tickets at our San Diego – Gaslamp and Temecula tasting rooms or online at www.callawaywinery.com
Foot Path Winery Food Wine and Music | August 21st 6:30 – 9:00pm | $35 wine club $40 non-wine club. Please call the winery for reservations at 951-265-9951.
Longshadow Ranch Winery Matchbox Twenty Too Tribute concert at sunset! August 6th |$10 pre-sale online, $15 ticket at the door, $175 VIP table for up to ten. Purchase online at Longshadowranchwinery.com
Monte De Oro Winery 70’s Themed Disco Wine Bingo on the Patio | August 7th Doors open 6:30pm. Bingo starts 7:00pm | Price $40.00 per person – includes 7 Bingo Games, 1 glass of wine and 3 raffle tickets. Wine prizes over $1,200 in retail value. Purchase online at www.montedeoro.com
Oak Mountain Winery Cause Fur Paws Fundraiser | August 21st 6:00 – 9:00pm | Food, wine, blind auctions, best dressed dog prizes and more. | $15 donation for admittance include 1 glass of wine or beer.
Peltzer Family Cellars Don’t miss Nashville Nights down on the Farm on August 21st from 4-10pm featuring three acts! Tickets range from $30 – $100 and can be purchased at peltzerwinery.com.
Get in the harvest spirit with these fun Wine Country events and activities
Harvest Season
It’s the most wonderful time of the year – harvest! Right now, grapes are changing on the vine from hard little berries to ripe, juicy grapes ready for picking and pressing into wine. This is an intense time of year for vineyard and harvest crews as well as winemakers. Once harvest begins, they work for days on-end, picking grapes at night or in the early morning hours to keep them cool. It’s physical work, but the fruits of their labor – delicious bottles of Temecula Valley wine – make it all worth it.
It’s a beautiful time to be out in the vineyards though! The vines are lush with bright green foliage and big bunches of plump, colorful grapes. Local wineries are also gearing up for their annual harvest events, inviting visitors to take part in the festivities. From grape stomps to themed parties, here are a few Temecula Valley events worth checking out this harvest season.
Every Friday and Sunday, from September 10 through September 26, South Coast Winery will be holding their Grape Stomp events. Grape Stomps are composed of two-person teams, and the winner of each of these friendly competitions will receive a bottle of the special South Coast Winery 20th Anniversary Blend.
Tickets start at $168 and include a wine flight for each person and a case of wine per two participants as part of the ticket price. Cases can be mixed and matched.
For more information and to reserve your spot, click HERE.
Have you ever tasted wine straight from the barrel? It’s an amazing way to see how wine develops with time, and get a sense of its life-cycle before it makes it to the bottle and, ultimately, your glass.
On September 1, Danza del Sol is opening their barrel room up to the public for wine tasting and barrel sampling at their Roll Out the Barrel event. No reservations are required, so pop in for this fun, harvest-themed celebration, and enjoy a true wine-lovers experience, along with live music and food trucks on site.
Aspiring winemakers will want to check out the Doffo Barrel Club, a series of hands-on events that starts with harvest and culminates with you bottling your own wine.
In September, participants will join winemaker Damian Doffo in the early hours of the morning to help harvest, de-stem, and pitch the fermentation of a half-ton of grapes. Once Spring rolls around, participants will be invited back to the winery for a special Barrel Tasting event, where they will get a chance to sample the wine and see how it’s coming along. Lastly, come harvest time in October 2022, Barrel Club members will come together again to bottle their wine. A special edition Doffo Barrel Club wine label will include each member’s name.
Each Barrel Club membership includes access to all three events, ongoing communications from Damian about how their wine is developing in barrel, the opportunity to learn firsthand about the winemaking process, and a case of the wine they had a hand in making.
For more information on the Doffo Barrel Club, click HERE.
Not ready to become a winemaker just yet? Get in the harvest spirit at Doffo’s Renaissance-themed Midsummer Night’s Dream event on August 14, and enjoy live music and performances, games, and a three-course dinner. Costumes enthusiastically welcomed! Purchase your tickets HERE.
On Saturday, September 11, grab friends and family for the annual Grape Stomp event at Callaway. This harvest celebration features fun for the whole family, including face-painting, live music, dinner, dancing, and a grape stomping competition. Participants are encouraged to show up in their best Lucille Ball costume for a chance to win prizes in the Lucy lookalike contest.
Tickets are open to the general public (kids welcome!) as well as Wine Club members, and can be purchased at Callaway’s Gaslamp and Temecula tasting rooms or online. Each ticket includes event admission, a glass of Callaway wine, dinner, wine specials, and grape stomping.
If you’re itching to get really involved in harvest, many wineries offer harvest internships and welcome volunteers to help pick grapes and assist with production. Perhaps you’re a wine student or an enthusiast looking to get some hands-on experience. If this sounds like something you are interested in, don’t be afraid to peruse wine-related job boards for harvest openings, or reach out to your favorite Temecula Valley winery to see if they have any harvest opportunities. You never know – this could be your next big career move!
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:
Summertime is here and we are welcoming you back into wine country! There are so many amazing things to see and do this month; spend your 4th of July sipping with us as many wineries are open for the holiday, or join us for outdoor summer concerts at South Coast and Wilson Creek wineries, live music at Foot Path and Peltzer or join in on the fun at Oak Mountain’s “Murder in Sin City Paramount Casino.”
4th of July Fireworks
Foot Path Winery | Food Wine and Music | July 24; $35 wine club $40 non-wine club. Call the winery for reservations at 951-265-9951.
Oak Mountain Winery | July 16; VIP 5pm, Gen. admission 6pm |Murder in Sin City Paramount Casino is throwing a party of epic proportions with the highest rollers and gutsiest gamblers. Whose secrets will be exposed. Which lies will be uncovered? Who will fall victim? Your bet is ours!” Reserve your spot today!
Peltzer Family Cellars | Join us in the Crush House on July 22nd from 6:00pm-9:30pm for a totally amazing, interactive dueling pianos show with The Killer Dueling Pianos. Tickets are $45 each, include a glass of sangria, and can be purchased at peltzerwinery.com.
If you have grill duties this 4th of July, show everyone you have the right stuff with these succulent pork chops. Shoulder chops aren’t as common as loin chops so you may need to ask a butcher to cut them for you. They have more flavor, and this garlicky rub guarantees that they will be a dish you want to make all summer long. Juicy California nectarines make this slaw a standout. Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.
Grilled Pork Shoulder Chops with Nectarine Slaw
Serves 4
Ingredients:
Rub:
2 teaspoons dried oregano, crushed between your fingers
1-1/2 teaspoons kosher or sea salt
¾ teaspoon garlic powder
¾ teaspoon ground fennel
¾ teaspoon paprika
4 bone-in pork shoulder blade chops, about 8 ounces (225 g) each and ½ inch (1.25 cm) thick
1 tablespoon extra-virgin olive oil
Dressing:
¼ cup (60 ml) extra virgin olive oil
2 tablespoons apple cider vinegar, or more as needed
2 teaspoons honey
Kosher or sea salt and freshly ground black pepper
Slaw:
½ pound (225 g) green cabbage, cored and very thin sliced
¼ pound (115 g) radicchio, cored and very thinly sliced
1 large carrot, peeled and grated
1/3 cup (40 g) minced green onion, white and pale green parts only
1/3 cup (40 g) toasted slivered almonds
1 large ripe but firm nectarine, very thinly sliced
Directions:
In a small bowl, combine all the rub ingredients. Brush the chops on both sides with the olive oil. Sprinkle both sides of the chops with the rub, pressing it into place with your fingers. Place the chops on a rack set over a tray and refrigerate, uncovered, for 8 to 24 hours. Bring to room temperature before grilling.
Make the dressing: In a small bowl, whisk together the oil, vinegar, honey, and salt and pepper to taste.
Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high.
Make the slaw: In a large bowl, combine the cabbage, radicchio, carrot, green onion, almonds, and nectarine. Toss to mix. Add enough of the dressing to coat the slaw lightly; you may not need it all. Toss gently and taste for seasoning.
Grill the chops about 5 minutes per side for medium doneness. Let rest 5 minutes to allow the juices to settle, then serve with the slaw.
Leoness Cellars ~ 2018 Cellar Selection Zinfandel – Offers beautiful aromas and flavors of sweet black fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.
Wiens Family Cellars ~ 2019 Dualis – While being a true 50/50 split, our 2019 Dualis shows more classic notes of Zinfandel, with the Cabernet playing a supporting role.
Get to Know the Next Generation and Youngest Rising Stars of This Top Wine Destination
Damian & Lucca Doffo
While many think Temecula Valley is a relatively young wine region, this Southern California wine hot spot actually celebrated its 50th anniversary in 2018! In fact, Temecula Valley has been around long enough now that the next generation of winemakers and winery employees are starting to leave their mark on this dynamic wine destination. It’s not uncommon to see multiple family members working at the same winery, sons and daughters learning the ropes and making wines alongside their parents, and young, fresh-faced winemakers just starting out in their careers staining their hands purple in the cellar.
From Temecula Valley Wine Country pioneer Phil Baily’s 24-year-old grandson Alex, who is an integral part of the Baily harvest crew alongside Phil and Phil’s son Patrick, to Nick and Cindy Palumbo’s son Reed who has been put to work in all aspects of the winery, vineyard and production at Palumbo Family Vineyards & Winery, to second generation winemaker Damian Doffo’s very young children who are regularly seen playing amongst the vines and at the winery, the future is bright Temecula Valley! Passionate winemakers, winery owners, and staff of all ages are all bringing a touch of magic to the region that Wine Enthusiast Magazine called one of the Top 10 Wine Destinations in the world in 2019.
We caught up with a few of Temecula’s youngest winemakers and next generation winery employees to learn what it’s like not only to work with family, but to be the faces of the future of Southern California Wine Country.
Jeff is the son of Jim Carter, founder of Carter Hospitality Group and South Coast Winery, celebrating its 20th anniversary this year. Jeff was originally the CFO for Carter Hospitality Group from 1998 to 2011, ultimately becoming president in 2011.
TVWA: What is it like working with family?
JC: Working with family can be a blessing and a curse. While we have many common goals to help the business succeed, we sometimes have different approaches. Since we’re more familiar, we can be and are more direct with each other versus a traditional corporate business setting. At the end of the day, we are family and work through those differences, ultimately bringing everyone closer together. Having lost my mother when I was 24 years old, I am thankful for the time spent with my father working on new endeavors. I hear so many people wishing they had spent more time with their loved ones; I get to do that on a daily basis.
TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
JC: I think we are starting to see some of the transition from one generation to the next and I am not yet sure how it will all work out. Will the new visions of the next generation turn into reality, or will time and experience build an appreciation for what the first generation has built? I believe the next generation of winemakers will continue to create one-of-a-kind experiences for the public, just as the first generation did. The next generation has newer technologies and data to refine the quality of the wines and are able to cast a larger net outside of Southern California – which is exciting to see.
TVWA: What do you see for the future of Temecula Valley Wine Country?
JC: Temecula Valley continues to build a stable of serious wineries making amazing and complex wines. I see Temecula Valley Wine Country expanding its presence in wine consumers’ minds and hearts, whether that is pulling in guests to the valley from a larger geographic area or putting a bottle of wine on their dinner table 3,000 miles away. Temecula has matured as a wine destination and wine aficionados across the country will continue to take notice.
Joseph Wiens is one of about ten other members of the Wiens family that work at the winery. He followed in his father and founding winemaker Doug’s footsteps, and has been the head winemaker for nearly 11 years now.
TVWA: What is it like working with family?
JW: Overall, it’s been great. Our (huge) family all has special strengths in their positions, and we all work together to make sure our guests enjoy their time with us. We have a tradition at our winery that gives the winemaking staff relative autonomy over our winemaking program, which is very freeing, and allows our creative sides flourish. Also, sometimes we fight (just like any other family).
TWVA: Fighting in any family is to be expected! At least you have wine to get through it. Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
JW: The younger generation pushes to try new winemaking techniques, less traditional blends, and branding that resonates with our generation. Since we have so many age groups involved at our winery, we tend to diversify our portfolio of offerings, which translates into a wine list that appeals to a very wide audience. TVWA: What do you see for the future of Temecula Valley Wine Country?
JW: I see more of the younger generation getting involved with winemaking and ownership. That will help to keep Temecula Wine Country fresh, exciting, and relevant as a Southern California destination.
With so many family members working alongside you, you must have some great stories to tell! Can you share?
JW: Although we’re a big, diverse family, we always get together for family gatherings. Once the adults have enjoyed enough beer and wine, they challenge each other to a “feats of strength” game called leg wrestling (which looks as strange as it sounds). Basically, two people lay on their backs and try to flip over the other person, using only their leg. My uncle, Big Dave was the final boss, and to my memory, has never been beaten.
Damian is the 37-year-old son of Marcelo Doffo, who purchased the land and planted vines in 1994, and wasted no time involving the whole family in the business, including Damian and his sisters Brigitte and Samantha. Damian has been the winemaker for 12 years, and also became CEO five years ago. Big sister Samantha is in charge of events and tours for the winery, and Damian’s other sister Brigitte handles all things related to design, merchandise, and aesthetic for the business.
TVWA: What is it like working with family?
DD: We love it! Our inside joke is that we even hang out after work. That’s how you know we really like each other!
TVWA: What is it like being among the youngest winemakers in Temecula?
DD: I feel very lucky to be in the Temecula Valley amongst great company of young, talented winemakers. It’s been fun watching my peers develop and produce some amazing wines in the Valley.
TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
DD: The next generation is putting their twist and mark on the valley. I believe that this last year really put some separation between the wineries that pivoted and adapted versus those that bunkered down and went static through the pandemic.
TVWA: What do you see for the future of Temecula Valley Wine Country?
DD: I see Temecula continuing to create its own legacy in the wine world. Our model doesn’t conform to the norms, but it’s working for us! Temecula needs to own its diversity and its tourism appeal and run with it! Celebrate the uniqueness of what our small slice of heaven offers the world.
Justin’s first job in wine was in the tasting room at Danza del Sol Winery over 12 years ago, where he first developed an interest in the production side of the business. After working under then-winemaker Mike Tingley and assistant winemaker Renato Sais, he learned the ropes, ultimately being promoted to head winemaker for both Danza del Sol and sister property Masia de la Vinya in 2018.
TVWA: What is it like being among the youngest winemakers in Temecula?
JK: I wouldn’t want to be a “young winemaker” anywhere else. Being an up-and-comer in most industries can be an intimidating time, but the previous generation of winemakers has set a strong foundation which has allowed the beginnings of a new generation to come and thrive. There is also more of a camaraderie factor in the valley, that I don’t believe is as strong in many other regions.
TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
JK: Experimentation is one word that comes to mind in searching for differences in winemaking styles between generations. I think the younger generation will be more likely to experiment as they try and find a style of their own. Personally, I pull a lot of inspiration from the “old school” winemaking techniques that I learned from my predecessors, while also using a fair amount of “new” practices in order to make the best quality wine I can.
TVWA: What do you see for the future of Temecula Valley Wine Country?
JK: I see Temecula continuing to grow and getting more world recognition as our region’s potential is fully realized.
Spenser’s mother was the first non-family employee at Wiens. She started out as a sales associate in the temporary tasting room trailer while the family was building what is now the winery’s main tasting room, ultimately becoming an assistant manager before retiring ten years after she started. Spenser has been a sales associate at Wiens for two years now.
TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
SE: There has been noticeable change in the level of service expected, as well as amenities desired over the last 15 years or so. Many tasting rooms in the Valley were a belly-up style, and more informal for many years. With the change of guard, so to speak, the expectations are different, and many wineries have changed to meet demands like table service, on-site restaurants, and other amenities.
TVWA: What do you see for the future of Temecula Valley Wine Country?
SE: I believe Temecula is beginning to find itself with regard to what grape varieties can thrive and evoke a sense of place in our warm and arid climate. We are in the very early stages of transformation from a weekend destination to a serious wine region as the next generation of winemakers apply new ideas and begin to assert a more dominant role in the valley.
Meanwhile, my generation is beginning a transformation of their own. I feel my generation is much more open to new experiences. While my parents would stick to ordering a Cabernet Sauvignon or Chardonnay on a wine menu, my generation is much more open to new experiences, and is willing to try more esoteric grape varieties on a wine menu. They are also beginning to reach that age when my own parents began to discover wine. It is only a matter of time before these trends converge. When that happens, watch out!
TVWA: It’s great that Temecula Valley is home to so many unique grape varieties in addition to the classics! Can you share any funny stories from your experience working at Wiens?
SE: My mother once brought home a 2012 Grand Rouge (The Wiens Family flagship wine) for me to try. She opened it and left it on the counter. I found it and thought it was left out overnight, so I dumped it down the kitchen sink! Needless to say, I was sad when, years later, I finally had a chance to taste how good it is. We now laugh when we remember that story.
Olivia has been part of the winemaking team at Robert Renzoni Vineyards since 2014, becoming head winemaker in 2017. Her passion and commitment to quality have contributed in no small way to the large number of 90+ point scores Robert Renzoni wines have received over the years.
TVWA: What is it like being among the youngest winemakers in Temecula?
OB: Honestly, I feel like I have a lot to live up to being among the youngest in the valley and surrounded by many incredibly talented winemakers here who have been making wine for decades. I have definitely leaned on them through the years to fully understand this region’s idiosyncrasies. When I first began working in Temecula Valley as a 23-year-old, I dreaded when people asked me my age, but here I am 9 years later and feel so proud of this opportunity to grow with the wine region.
TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
OB: The next generation of winemakers may be a bit more adventurous with old school winemaking philosophies. I think it’s great to see young adults enthused about wine, so our market is much bigger now than it was two decades ago. We younger winemakers are able to connect with that audience as well as the older consumers.
TVWA: What do you see for the future of Temecula Valley Wine Country?
OB: The main goal is for Temecula Valley to get recognized for quality winemaking beyond just Southern California. Seeing visitors specifically flying into Southern California to come spend a weekend in the beautiful Temecula Valley is so exciting. The unity this region has among the winery leaders is incredibly special.
Dakota Denton is the 35-year-old winemaker at the picturesque Gershon Bachus Vintners along the De Portola Wine trail, where he has been working in winemaking since 2013.
TVWA: What is it like being among the youngest winemakers in Temecula?
DD: Being a young winemaker I find that people are surprised about my age, and time spent working for Gershon Bachus Vintners. It’s been amazing to be able to work with some of Temecula’s great winemakers at such a young age. I was lucky enough to start working full-time in production at the age of 20. The amount of support I have received from the winemakers before me and the encouragement to keep on pursuing my dreams has helped me meet my goals at a young age.
TVWA: Do you see any differences in the way you and the next generation of winemakers and wine country personalities approach business, the community, and winemaking when compared to previous generations?
DD: As for winemaking, I’m going to have to say no, because the wine industry is constantly updating and innovating; so, as a winemaker – young or old – we are constantly trying to keep up with the times, and the best winemaking procedures to make the best product we can.
TVWA: What do you see for the future of Temecula Valley Wine Country?
Growing up in Temecula, I’ve been able to see wine country grow and grow, and the wine get better and better every year. Temecula Valley Wine Country is producing world class wines, and, as young winemakers, it’s our job to keep the quality next-level.
TVWA: Got any stories from when you were just starting out in the business?
DD: During my first production job on a hot summer day during harvest, the cellar crew and I got in trouble at work for starting a water fight that went on for about 10 minutes – all of us just spraying each other with hoses and dumping buckets of water on each other. It was a blast.
Photos courtesy of Carter Hospitality Group, Doffo Winery, Wiens Family Cellars, Danza Del Sol Winery, Robert Renzoni Vineyards and Gershon Bachus Vintners.
Grilled Five-Spice Chicken with Cucumber Peanut Salad
Vietnamese chefs introduced Californians to the delights of five-spice chicken, and the dish is now entrenched in the Golden State repertoire. A cool, crunchy, lime-laced cucumber salad provides a refreshing contrast to the highly seasoned chicken. The marinade makes the chicken skin extra-crisp and tasty, so purchase skin-on thighs if possible. Pair with your favorite Temecula Valley Merlot!
Serves 4
Ingredients:
Marinade
2 tablespoons soy sauce
2 teaspoons Thai or Vietnamese fish sauce
¼ teaspoon five-spice powder
3 cloves garlic, finely minced
1 small shallot, finely minced
2 teaspoons sugar
4 chicken thighs, bone in, skin on, about 1-1/2 pounds (680 g)
Cucumber Peanut Salad
1 English cucumber, halved lengthwise and thinly sliced
1 large carrot, coarsely grated
½ small sweet red onion,thinly sliced
2 tablespoons fresh lime juice with some pulp
2 tablespoons water
1 tablespoon Thai or Vietnamese fish sauce
1 tablespoon sugar
1 small clove garlic, finely minced
½ small jalapeño chili, minced (remove seeds first, if desired)
¼ cup (10 g) coarsely chopped cilantro
¼ cup (30 g) chopped roasted unsalted peanuts
Lime wedges
Directions:
Prepare the marinade: Combine the soy sauce, fish sauce, five-spice powder, garlic, shallot, and sugar and whisk until the sugar dissolves. Put the chicken thighs in a glass baking dish or other container just large enough to hold them. Pour the marinade over the thighs and turn them to coat all over. Cover and refrigerate for 8 to 12 hours, turning once halfway through.
Prepare the cucumber salad: Put the cucumber, carrot, and onion in a bowl and toss gently to mix. In a small bowl, combine the lime juice, water, fish sauce, sugar, garlic, and chili. Whisk until the sugar dissolves, then pour the dressing over the salad and toss gently. Add the cilantro and peanuts and toss again. Taste and adjust the seasoning.
Prepare a hot charcoal fire or preheat a gas grill to high. Remove the chicken from the marinade and place skin side down on the grill. Brush the flesh side with any marinade in the baking dish. Cook on both sides until the skin has browned and crisped and the chicken juices run clear, not pink, when probed at the bone, about 20 minutes.
Divide the cucumber salad and the chicken among 4 dinner plates. Garnish with lime wedges.
Monte De Oro Winery ~ 2016 Merlot – A medium+ aroma intensity of freshly picked raspberries, bing cherries, and strawberries with vanilla, cocoa bean, red bell pepper, red flowers, clove, cinnamon and charred oak.
Thornton Winery ~ 2016 Merlot – Merlot has cherry, black berry currant and blueberry notes along with a fruit-driven entry that is complemented by oak barrels from France, Eastern Europe and North America.
Summertime kicks off with a number of exciting events to celebrate Dad at your favorite Temecula wineries! From Father’s Day BBQ’s and brunches – you’ll find a handsome way to say “thank you” to that special father in your life.
BMW Performance Centre – West will be onsite with one of their performance BMW’s. Two gift certificates worth $299 each to be won. From 11am to close. Street Foods Co. Entertainment by Dustin Jake.
Stout Beer Floats, Stogies, and Pulled Pork Sandwiches. 11-4pm. Call to reserve your spot today 951.767.8457. Cost $35 wineclub, $40 non-wineclub, 25 children 5-12, under 5 free when Dad present.
This Father’s Day celebrate with an extravagant beer brunch buffet at Bolero Restaurante. Enjoy a complimentary glass of Bolero Beer or Cava and indulge in a variety of Spanish Fare. With everything from a Pastry station to a Seafood station to a Spanish Toast and Waffle Station to an Omelet and Carving Station, the options are endless! Seating Indoor & Outdoor at Bolero Restaurante | 10 am to 2 pm, Adults: $62 | Société / Europa Table members – $55.80, For reservations call 951.414.3802
Celebrate Dad this Sunday, June 20th at the Pinnacle Restaurant. This year we will be offering a $64 for two Father’s Day Special Menu featuring a shared Santa Barbara salad, Rib Eye Steak or Grilled Salmon entrees, & a dessert to share. Reservations available on Opentable.com or by calling (951) 676-8231 Option 4
Annual Father’s Day Cornhole Tournament from 9-5pm on June 20th. Located on the Farm, cash jackpot, $50 ticket includes one team of two! Reserve your spot at peltzerwinery.com.
This Father’s Day have a relaxed wine experience. Offering our “Big Reds” and “Crisp Whites”. No reservations are needed for the main tasting room or patio for groups 7 or smaller. For groups of 8 or more, please go to https://www.wienscellars.com/large-group-request or call 951-694-9892 to make reservations. Open daily from 10:30 am to 6:00 pm.
While Temecula Valley Southern California Wine Country has many different restaurant dining options at wineries as well as in town, it’s also a great place for a casual picnic (over a glass or two of local wine, of course). With gorgeous weather virtually year-round, and plenty of places to grab delicious provisions, it’s time to pack your picnic basket and head out to Southern California’s most picturesque wine region for a perfect al-fresco wining and dining experience. Here’s how.
Step 1. Pick Your Spot.
You truly can’t go wrong throwing down a blanket at any of the Temecula Wineries that offer grounds for picnicking while in Wine Country. Many wineries also conveniently offer a selection of small bites to purchase with your wine, like snack boxes with cheese, charcuterie, and other wine-friendly nibblies.
Wilson Creek Winery has sprawling grounds with plenty of spots to settle in for a day of sipping, noshing, and relaxing. There’s even a small children’s play structure for an experience that keeps the whole family happy. Longshadow Ranch Vineyard and Winery is also a great place to visit, offering panoramic views of Wine Country in a working farm setting, as well as a friendly cohort of animal pals to meet. Stop in at Maurice Car’rie Winery and grab one of their world-famous baked brie and sourdoughs along with a bottle of their estate grown and produced wine and you have yourself a perfect picnic lunch.
Step 2. Stock Up on Tasty Bites.
Most wineries have something for you to grab on-site to go with your wine, whether it’s a full restaurant meal, a few picnic staples, or local food trucks parked outside. Sangio’s Deli at Cougar Winery is one of our favorites for delicious subs and sandwiches, pizzas and salads, paired perfectly with the wines made primarily from native Italian grapes. Watch the world go by on the patio at Doffo Winery over a cheese and charcuterie plate or a hummus plate featuring their famous housemade chimicurri, prepared daily by Fuego y Sal Catering, while sipping on one of the winery’s many award-winning selections.
If you’d prefer a true Wine Country picnic, stop by Grazing Theory in Temecula and order one of their eye-catching, gourmet charcuterie or veggie lunch boxes that feature lots of local ingredients and artisanal products. Or, grab one of the delicious sandwich selections prepared on bread baked in-house daily from Great Harvest Bread Co. in town for the perfect picnic lunch.
Step 3. Pop a Bottle.
While we always believe that if you like the wine, and you like the food, you have yourself a perfect pairing, there are nevertheless some wines that just seem made for Wine Country picnicking.
Whether you’re celebrating a milestone Wine Country-style, or simply celebrating everyday life, a bottle of bubbly is always a delight. Carter Estate Winery and Thornton Winery offer the valley’s best traditional-method sparkling wines in a range of styles, from brut to sweet, Blanc de Blancs to Blanc de Noirs and everything in between. Sparkling wines are also the perfect pairing for a just about any dish, so sip this festive wine while taking in Vineyard views and enjoying the afternoon breezes Temecula Valley is so famous for. We also love a crisp white or light rose while noshing on picnic fare, especially in the warmer months. Hart Winery produces several crisp, clean, mouth-watering white wines like Sauvignon Blanc, Vermentino, and Arneis that are perfect for sipping at one of their picnic tables in the summer. If you’re feeling pink, grab a bottle of Akash Winery’s Parlez Vous Rosé for a tasty lunch accompaniment. If red wine is more your thing, try something lighter and fruitier, like a bottle of Fazeli Cellar’s Phel Phel, a bright and juicy 100% cinsault, or even something like South Coast Winery’s sparkling Shiraz for something totally different.
Step 4. Strike a Pose.
No picnic is complete without a few selfies or group photos! Showcase you, your family and friends living your best life in Temecula Valley with a photo or two to document the occasion. Don’t forget to tag us at @temeculawines and use the hashtag #DrinkTemecula so we can share in your adventures!
