Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. Pair with your favorite Temecula Valley Sauvignon Blanc or Chardonnay.
Ingredients:
1 tablespoon plus 2 teaspoons extra virgin olive oil
½ pound (225 g) carrots, peeled and coarsely grated
Sea salt
½ teaspoon whole cumin seed or ½ teaspoon ground cumin
1 can (15.5 oz/439 g) chickpeas, drained, or 2 cups cooked chickpeas
2 large cloves garlic
¼ cup (60 ml) fresh lemon juice, or more to taste
½ cup tahini
1 tablespoon pine nuts
Aleppo pepper, hot red pepper flakes, or paprika
Spring vegetables for dipping, such as radishes, baby carrots, roasted beets, sugar snap peas, asparagus tips, Persian cucumbers, hearts of romaine, and scallions
Directions:
Heat a 10-inch (25-cm) skillet over high heat. Add 1 tablespoon olive oil. When the oil is almost smoking, add the carrots and a generous pinch of salt. Cook, stirring constantly with a wooden spoon, until the carrots have wilted slightly and lost their crunch, about 3 minutes. Set the skillet aside.
If using whole cumin seed, put the cumin seed in a small dry skillet over medium heat. Cook, shaking the skillet often, until the cumin seed darkens and begins to smell fragrant, about 2 minutes. Let cool, then pound fine in a mortar.
Put the carrots, toasted cumin or ground cumin, chickpeas, garlic, and lemon juice in a food processor and process until very finely chopped. Add the tahini and process until well blended. With the machine running, add enough water through the feed tube to make a smooth puree, about 1/3 cup. Add salt to taste and more lemon if desired. Process for 5 minutes to make a smooth, light hummus. Transfer to a serving plate, spreading it with a rubber spatula and making some “valleys” where oil can pool.
Heat the remaining 2 teaspoons olive oil in a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet constantly, until they are golden brown, about 2 minutes. Immediately pour the hot oil and pine nuts over the hummus. Sprinkle with Aleppo pepper and serve at once with vegetables for dipping.
Suggested Pairings:
Hart Winery ~ 2019 Sauvignon Blanc – This alluring, food-friendly, classically-styled wine was produced from Sauvignon Blanc grapes grown entirely in the Hart Family Vineyard.
Sweet Oaks Winery ~ 2017 Chardonnay – The nose is bright and fresh with lemon-lime zest and golden apple aromas prevailing, due to stainless steel fermentation
Vitagliano Vineyards & Winery ~ 2018 Chardonnay – This bold yet balanced wine has aromas of peach and vanilla jumping out of the glass, it leads into a palate of velvety granny smith apple.
Akash Winery & Vineyards VIP Experience with the team from Pretty Paints, Bottle of wine, charcuterie board, and experience by Pretty paints. Must be 21+ to attend. Saturday, April 8th. Various sessions throughout the day. $125pp. www.akashwinery.com to purchase tickets.
Bel Vino Winery VIP tables available at $150 per table. Seating is for 6 people per table. Includes VIP seating, 1 bottle of Brut, orange juice to make Mimosas and a flower arrangement to take home. There is an option to pre-order Grazing Theory Charcuterie Boards. Contact Macey at macey@belvinowinery.com to reserve a table. Available tables are limited.
Bella Vista Winery Guests are welcome to bring food and purchase a glass of wine or a bottle to enjoy in our picnic area. Free glass of champagne for moms who purchase a tasting. No reservations required unless party is more than 15 people. (951) 676-5250. Open from 10 am until 5 pm.
Callaway Vineyard & Winery Treat Mom to the very best this Mother’s Day with a gourmet dining experience curated by Chef Anthony at Meritage from 10 am to 6 pm. Reservations are required. To make a reservation: www.callawaywinery.com/meritage-restaurant/make-a-reservation/ Wine tasting is available from 11 am to 6 pm. Live music on the Courtyard performed by Jerry Costanzo from 12 to 4.
Cougar Vineyard and Winery Mother’s Day Brunch, 11-2p 45/40 WC, day of 50/45 WC. Includes Sangria Float, Frittata, Fruit Salad, Coffee and a long stem Pink rose for pre-paid attendees that are Moms. Call 951.767.8398 or email events@cougarvineyards.com
Europa Village Wineries & Resort Mother’s Day Gourmet lunch & bubbles. Sunday, May 9 from 12 pm – 3 pm This Mother’s Day, treat Mom to an exquisite lunch at il Piazza from 12 pm to 3 pm, featuring crave-worthy dishes, unlimited sparkling wine, and live music from Jimmy Patton. $80-85 per person | $72-76.50 for Société Members (Includes bottomless sparkling wine from 12-2 pm) Kids (10 & under): $30 | $27 Société. Reservations www.europavillage.com
Falkner Winery Mother’s Day Brunch Sunday May 9th from 10 am – 3 pm. Join us for a plated Brunch to celebrate MOM, featuring Prime Rib, Raw Oysters, Crab Benedicts, & many more! Complimentary glass of champagne to guests 21+. www.falknerwinery.com
Longshadow Ranch Winery Mother’s Day Music & Brunch. Brunch at 11:00 am by Great Scot BBQ on the Longshadow patio. Reserve your brunch table at www.longshadowranchwinery.com Music at 1:40 pm by Carlos Reynosa (Native American flutes and guitars)
Lorimar Winery Mother’s Day Brunch. May 9. $75/$67.50 WC, Bottomless mimosas, served buffet style to include seafood station, breakfast favorites, rib-eye, salmon and more. For ticket’s, please visit www.lorimarwinery.com
Masia de la Vinya Winery Brushes & Brut May 8 at 2:30 – 5PM. Treat Mom to a relaxing afternoon as she sips on a glass of our NV Brut and creates a Starry Night Sunflower bottle masterpiece. $40 members/$46 Guests. Art supplies and ONE complimentary glass of NV Brut included. https://www.masiadelavinya.com/res-391238/Brushes-Brut-Starry-Night-Sunflower.html
Peltzer Family Cellars Mother’s Day Brunch under the Mulberry trees on the Farmstead – two seating; 10-12 and 1-3pm. The Crush House will have 50 cent mimosas for the first 50 minutes and $12 mimosas the remainder of the day, photo ops, sweet treats, and live acoustic music. Please visit www.peltzerwinery.com
National Sauvignon Blanc Day is officially May 7. While we find ourselves asking, “Who creates these ‘days’ anyway?” we love any opportunity to celebrate the grapes that thrive in Temecula Valley’s warm, Mediterranean climate. So, in honor of this deeply important holiday, we sipped through a whole lot of Sauvignon Blanc in order to come up with a round-up of some of our favorites from Southern California’s Wine Country. We also chatted with some Temecula Valley winemakers who shared their thoughts on what makes Sauvignon Blanc so special in the region.
This lush yet refreshing Sauvignon Blanc, produced from 100% estate-grown Akash Vineyards fruit, is sure to win you over with its juicy pineapple, peach nectar, and orange blossom aromas. Warm days and cool nights allow the grape to ripen slowly and evenly, offering crisp natural acidity to perfectly balance the ripe guava and grapefruit flavors. An incredibly versatile white that’s a treat for any occasion.
Flintiness and bright acidity balance a lovely richness of body highlighted by yellow apple and white peach. Pairing with grilled fennel crusted oysters or a Wine Country Salad topped with a dollop of creamy Chevre serves to even further enhance the sensory experience this wine delivers.
“Sauvignon Blanc shows its beauty in its diversity,” explains Matt Rice, Director of Tasting Rooms at Europa Village. “A top example from the Loire Valley might show a bracing acidity and flint character where a compatriot from Bordeaux might show creamy pear and a silky soft texture. It is always an excellent choice for Temecula Valley, as the warm days allow the variety to deliver a unique ripeness and rich body. This intertwines perfectly with the bright acidity the grapes attain due to the cool nights made possible by the Rainbow Gap letting in cooling afternoon and evening winds.”
Only 85 cases were produced of this Sauvignon Blanc, which opens with complex aromas of lime leaf, pink grapefruit, green apple, lemon grass, honey-suckle, and wet stone. Refreshing, forward, zesty flavors of lime, lemon, grapefruit, white peach, and passion fruit follow with bright acidity.
Produced from the Musque clone – a hybrid cross of sauvignon blanc and muscat that offers the best characteristics of both varieties – this wine has the floral, spicy nature of Muscat tempered by the grassy, citrus character of Sauvignon Blanc, resulting in a wine that is a cornucopia of flavors and aromas: sweet kiwi and lime, gooseberries, pears, passion fruit and wildflowers. A crisp acidity is delicately laced throughout the wine, giving a zesty, clean finish. Harvested from Carter Estate Vineyards, this wine emulates the Sauvignon Blancs of Sancerre and the Menetou-Salon regions of France. 92% is fermented in stainless steel, resulting in a fruit character that is very upfront and clean. The balance was fermented in two-use French oak and that portion was blended back prior to bottling.
“Utilizing a split harvest, where parts of the vineyard block are harvested at different levels of ripeness yields flavors that range from grassy green to tropical ripe,” explains South Coast and Carter Estate Winemaker Jon McPherson. “Also, using different yeast selections and fermentation regimes, we build layers of complexity into the wine which all add up to a Sauvignon Blanc with rich character, depth and dimension.”
This delicious straw-colored wine has wonderful favors of white peach, ripe lime, and floral notes of almond blossom with a nice, lingering finish. This wine is great for just sipping or enjoying with food, especially as the weather warms. The wine pairs well with seafood (shellfish in particular), chicken, and cheeses.
“Here at Falkner Winery, we pride ourselves in producing high quality wines from whites to reds. Our Estate Sauvignon Blanc is a premier wine that our wine club members have enjoyed for many years,” says Raymond Murgo, Falker Winery’s Tasting Room Manager. “We feel that Temecula Sauvignon Blanc presents a fresh, aromatic bouquet, with wonderful fruit-forward flavors and a strong, lingering finish.”
This 100% Sauvignon Blanc is all estate grown using 65% Musque clone and 35% traditional California clone. Produced using all stainless and no oak, it shows crisp acidity, intense aromatics, citrus, tropical notes, and hints of grass.
The Summer Solstice heralds the beginning of the season and the longest day of the year. To commemorate the occasion, Fazeli Cellars has chosen Sauvignon Blanc, harvested from owner BJ Fazeli’s estate vineyards, for its dry, crisp, and refreshing taste to celebrate the hot summer days. This 100% Sauvignon Blanc is mouthwateringly fresh, with a nose that is sweetly grassy with a hint of citrus.
“The diurnal temperature swings of hot days and cool nights epitomize what is great about Temecula vineyards,” explains Fazeli Cellars Winemaker Allen Kim. “Often times in the morning when you visit the vineyard, located at an elevation of 1800 feet, the grapes are sitting in a cloud of fog or even above the fog layer. The cold air that comes from the Pacific Ocean just miles away from us allows the grapes to retain important natural acidity as well as cooling down the temperature of the vines. Acid is so important in our Sauvignon Blanc because it gives the vibrancy and life to the wines. We are lucky that following this period of cooling, our days are characterized by great sun exposure that allows the vines to completely dry out and achieve ripeness.”
This Sauvignon Blanc has aromas of Tropical Fruit, and Fresh Herbs, with Kiwi and Green Melon on the palate, and a refreshingly crisp finish. Additionally, this wine has been aged on the lees (sur lie), giving the finished wine a creamy custard note to help balance the crisp acidity.
“Depending on when its harvested, Sauvignon Blanc can either be light, with grassy, boxwood, and gooseberry notes, meaning it’s less ripe, or have luscious honey and tropical fruit notes in a riper style,” says Wiens Winemaker, Joe Wiens. “We appreciate both styles of Sauvignon Blanc, so we harvest in two stages. This allows us to meld the crisp, light character of less ripe fruit, with the tropical guava notes of more ripe fruit, giving us a perfectly balanced, complex Sauvignon Blanc.
This fierce white wine is playful and full of zest, bursting with notes of kiwi, green pineapple, and a lingering finish of apple skin shavings and key-lime zest.
“Sauvignon Blanc is my favorite estate varietal we produce for both Danza Del Sol Winery and Masia De la Vinya Winery. At nearly 50 years old, our five acres of vines are still producing very high-quality fruit, and are extremely resilient, surviving the pierce disease outbreak of the 90s, and never succumbing to pests or diseases,” says Justin Knight, Winemaker for Danza Del Sol and Masia de la Vinya Winery. “With great natural acidity and early ripening time in the season, the options are endless. I’ve made several different styles including a grassy yet elegant New Zealand style; a tropical, more robust new-world style; and even late harvest dessert wines utilizing our Sauvignon Blanc. The versatility speaks to the Temecula Valley as a whole and the great environment we are lucky to have.”
FALKNER WINERY – EASTER SPECIAL CHAMPAGNE BRUNCH MENU – Because of Covid-19 concerns, this year’s Brunch will be plated dishes rather than buffet. This year the menu will be à la carte and include many Mediterranean style food offerings. The brunch will consist of both breakfast and dinner. All guests over 21 will receive a complimentary glass of Champagne. As the name implies, Champagne will be part of the meal along with other beverage options including discounted wine by the glass and several specialty cocktails. Live entertainment will also be provided. Special Easter gifts will be given to all children upon arrival.
When: Sunday, April 4, 2021
Duration: 10:00am -3:00pm
Price: A la carte menu. For full menu visit www.falknerwinery.com
Reservation info: Reservations should be made by calling 951-676-8231 ext. 4 or online at their website of www.falknerwinery.com. Reservations are available from 10 am–3:00pm.
CALLAWAY VINEYARD & WINERY – Meritage Restaurant at Callaway will be offering their new Spring menu along with special menu items for Easter such as a braised lamb shank with rosemary honey, mashed potatoes, baby carrots, and smoked salmon deviled eggs plus a whole lot more!
When: Sunday, April 4th
Duration: 11am to 5pm
Price: A la carte
Reservation info: (951) 587-8889 or visit callawaywinery.com
OAK MOUNTAIN – Easter Special Brunch Menu. To view full menu, please visit us at www.oakmountainwinery.com or call 951.699.9102 to request for the menu.
When: Saturday, April 3rd and Sunday, April 4, 2021
Duration: 11:00am – 5:00pm
Price: Individually priced brunch menu items.
Reservation info: Reservations highly recommended by calling 951.699.9102
EUROPA VILLAGE– Celebrate Easter Sunday with exclusive Spanish-style three-course Easter Brunch. Tempt your tastebuds at Bolero Restaurante with a delicious Roasted Carrot and Coriander Bisque, a Honey Glazed Ham or Slow-Roasted Prime Rib and a decadent Carrot Swirl Cheesecake or Chocolate & Hazelnut Torta.
Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. Pair with your favorite Temecula Valley dessert or sparkling wine.
Prepare the sauce: Put the wine and sugar in a small saucepan and warm over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until reduced to 1/3 cup. Transfer to a small bowl, cover, and refrigerate several hours until cold. Set aside 1 dozen raspberries for garnish, then put the remainder in a small food processor or blender. Puree until smooth, then add the chilled red wine syrup and puree again. Pass the sauce through a fine-mesh sieve to remove the seeds, pressing firmly with a spatula.
Prepare the cakes: Preheat the oven to 350°F (180°C). Butter and flour the insides of four 1-cup (250-ml) ramekins, shaking out excess flour.
Melt the butter in a saucepan over medium-low heat. Remove from the heat and add the chocolate and espresso powder. Let stand until the chocolate melts, then whisk to blend.
In another bowl, whisk together the eggs and egg white. Add the sugar gradually, whisking well. Add the vanilla and salt. Whisk until the sugar is no longer grainy. Add the chocolate mixture and whisk to blend. With a rubber spatula, gently fold in the flour.
Divide the batter evenly among the prepared ramekins. They will be about two-thirds full. Set them on a baking sheet and place in the oven. Bake until the cakes are well risen and mounded on top, with many surface cracks, 30 to 32 minutes.
Protecting your hands with oven mitts, immediately invert a cake onto an individual dessert plate, then quickly invert onto another dessert plate so that the cake is right side up. Repeat with the remaining cakes. Let cool for 5 minutes.
Spoon the red wine raspberry sauce around the warm cakes, dividing it evenly. Scatter the reserved raspberries on top of the sauce. Dust the surface of the cakes with confectioner’s sugar. Serve immediately, with whipped cream or ice cream, if desired.
Suggested Pairings:
Bel Vino Winery ~ Prima Vintners Select -Aged in French oak barrels for 10 years, Prima is incredibly silky, smooth and caramel like, with a great balance of flavor and sweetness.
Lorimar Winery ~ NV Dolce Vita – A blend of several years Zinfandel harvests that date back 15 plus years. With luscious chocolate, caramel, brown sugar on the nose with a rich, sweet finish. Smooth, seductive and sultry; a true treasure.
Geek Out on All Things Wine with These Temecula Valley Southern California Wine Country Rockstars
Grapevines at Sunrise
Wine can be intimidating. We’ve all stood in the aisles of our favorite wine stores scanning the backs of labels for hints of anything that might give us a clue of what the juice in the bottle tastes like. We’ve all donned the deer-in-headlights look when a sommelier asks us what type of wines we prefer. Who hasn’t felt a sense of dread during the daunting wine service ritual, where the server waits expectantly while you swirl, sniff, sip and determine whether they may pour the wine for your guests, all eyes on you?
While being a wine expert isn’t a requirement for kicking back and enjoying a glass or two of our favorite beverage, sometimes a better understanding of how a product is made allows us to appreciate it even more.
Which is why we have brought in some of Temecula Valley Southern California’s best and brightest wine stars to answer some of your most frequently-asked wine questions!
Q: The vineyards are starting to look so pretty this time of year! What is actually going on with the vines right now?
As April approaches the vineyard is leaving its dormant stage and entering its first vegetative stage of budbreak. Wine Grapes (Vitis vinifera) are deciduous meaning they lose their leaves in fall and go into a dormancy period usually starting in late October and ending in April. Grapes also need a minimum of 150 Chill hours, a summation of the hours below 45 degrees, to assure they do not bud out too early and get damaged by a late frost. In Temecula, our standard “Frost Free Date” is April 15, giving a positive spin to a date that is usually not so great.
The grapes’ dormancy period also coincides with the rainy season of our Mediterranean climate – wet in winter, dry in summer, with a coastal influence. Our historical rain average for this time of year would be about ten inches; however we are under four inches to-date. This will assist in delaying a budbreak that is too early, however will require that we irrigate and add fertility as the cover crops and soil biology have had less of an opportunity to increase soil fertility.
After budbreak, the vines will enter a vegetative state where initial growth is remarkably fast. If you visit a vineyard one weekend, the following weekend will look like a different vineyard. Following this growth spurt, the vines set flowers. Grape flowers are very small and inconspicuous. When the flowers emerge, they are wrapped under a small cap called, appropriately enough, the calyptra. When the flowers are ready for pollination a gentle brush will cause the calyptra to pop off and the flower will rapidly open before your eyes, great vineyard entertainment after a glass of wine. The flowers have both male and female parts, so they do not need bees to pollinate. White wines are the first to emerge from dormancy followed by red varietals.
Q: How do winemakers get those tiny bubbles in bottles of wine?
A. Sharon Cannon, Director of Operations, Akash Winery
Those fabulous bubbles that make Champagne or sparkling wine so wonderful are products of carbon dioxide (CO2), created during the fermentation process when sugar and yeast are added to a still base wine. There are three primary ways to make sparkling wine:
Some winemakers choose a labor-intensive traditional method of trapping the gas in the bottle, which then “lay down,” sometimes for decades, producing high-quality sparkling wine (think Champagne). The most important part of this process is the secondary fermentation, which happens as mentioned, inside the bottle. During this process, the yeast consumes the sugar which is where the carbon dioxide is produced. The wine is then left to lay on their “lees,” (dead yeast cells) for a period of time. While this may sound gross, these yeast cells are what give traditional method sparkling wines their signature toasty, yeasty, brioche-like flavors. The bottles are gradually rotated and tilted until they end up upside down, so that all of this sediment makes its way to the neck of the bottle, which is dipped into a solution to freeze the solid contents, making them easy to remove. Bottles are then topped up with the “dosage,” a combination of sugar and/or wine, donned with a cork and wire cage, and then ready for you to drink.
The Charmat Method (or tank method) is where the winemaker will use a pressurized tank for the secondary fermentation process (think Prosecco). Here the liqueur de tirage (a mix of wine, sugar and yeast) is added to the pressurized tank of still wine, in which the secondary fermentation. The wine, once ready, is then filtered and bottled from the tank. These wines are generally youthful and easy drinking!
Lastly, there is just plain carbonation, where carbon dioxide is simply added into the wine (think of your Soda Stream injecting bubbles into your water). You’ll know this one if you’ve ever had it though, as the bubbles with dissipate very quickly!
And remember, those bubbles you have in your fridge which you are waiting for a “special occasion” to open: The special occasion is today, friends!
Q. Speaking of stuff getting into my wine, sometimes I see things floating in my bottle? Does this mean the wine is bad?
There are a number of things that can cause “chunkies” in wine, some of them intentional and others maybe not so intentional. In so-called “natural wines” (so-called because there really isn’t a true definition for natural wines), a certain amount of sediment and haze should be expected, as these wines are usually un-fined and unfiltered. Additionally, these wines are often made without added sulfites, and can occasionally undergo secondary fermentation in the bottle causing haze and “floaties.” More conventional wines are sometimes intentionally bottled without filtration as some winemakers believe filtration somehow strips a wine’s character (not true), and are okay with some sediment in their wine.
The most common cause of stuff floating is with wines that haven’t been properly cold or heat stabilized. Wines that aren’t properly heat stabilized will throw small amounts of haze or, in extreme cases, what appear to be floating globs in the bottle. Wines that aren’t cold stable will, when chilled, lose tartaric acid which will look like crystals (sometimes called wine diamonds).
The good thing about all these things you might find floating in your wine is that none of them are really harmful; just be careful who gets the last glass!
Rosé wine has gotten a bad rap from wine drinkers over the last few decades simply because so much of it has been made to appease the palate of a generation of consumers that grew up on overly sweet, processed beverages. That said there are basically three ways to make a rosé wine which can be broken down into a not-so-great way, a good way, and the best way!
Many don’t realize that all grapes, white or red, have clear juice inside when they first come off the vine. It is the skin of the grape that contains the color; so, in order to get a red wine, the winemaker needs to keep the juice in contact with the skins of a red grape in order for the wine to develop its color, along with everything else that gives the wine structure and flavor.
Some inexpensive rosé wines are simply a blend of finished Red and White wines that in different proportions can make a wine that looks the part but rarely if ever tastes anything like a classic, well-crafted rosé.
Then there is the saignée, or “to bleed” method, which is a really a good way to make two different wines from a single lot of grapes. It is also considered a way of making red wine better or more intense by “bleeding” off some of the juice early in the process, resulting in two separate lots that can be made into both a red and a rosé. If the winemaker is serious about the rosé, a very good wine can be made. However, this rosé is often considered a biproduct of the red winemaking. The locals drink that, while the winery ships the more expensive reds off to market.
The last method is an approach that wineries employ when their sole intent is to make a quality rosé, which results in a rosé that is often superior to the above methods. This method, often called “Limited Skin Maceration” (LSM) is a process in which the grapes are crushed and left in contact with the skins for a limited amount of time. The color can start to develop within minutes for grape varieties with very intense color, or can take up to 48 hours in some cases. When the desired color is achieved, the juice is separated from the skins, and fermentation is started much like a white wine would be made.
I have made wines from both saignée and LSM methods with great success, but am really proud of our current Spring release of our Rosato Secco. This wine is an LSM version of Sangiovese that is perfect for sipping by the pool, pairing with a charcuterie board, or – even better – a classic bowl of moules frites (steamed mussels and French fries) served by a beach in Southern California within miles of our beautiful Temecula Wine Country. Drink Local!
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.
Temecula Valley Southern California Wine Country is a wondrous destination for discovering world-class wines, stunning vineyard views, talented winemakers, and memorable tasting experiences. But, as much as we don’t like to admit it, Temecula Valley isn’t just wine country. There is a vibrant scene in town with plenty to do and see… and even more to eat and drink.
The beauty of living in a wine region is that even if you’re not out visiting the vineyards, you can still enjoy local wines while you dine. In celebration of keeping it local, we have rounded up some of our favorite Temecula restaurants that prominently feature Temecula Valley wines, so you can keep sipping that beautiful juice, no matter where you are grabbing a bite.
Goat & Vine, 41923 Second Street, #102, Temecula, CA 92590, (951) 695-5600
For the most delicious from-scratch pizzas, sandwiches, salads, and more, head to Old Town’s Goat & Vine. Believing that “Food is more than just nourishment; it is the ultimate expression of love,” Goat & Vine’s team starts the day at 3:00 AM to handcraft pizza doughs, breads, sauces, dressings, and proteins to serve to patrons over lunch and dinner. We often say the same thing about wine and winemaking, so be sure to peruse the many Temecula Valley wine selections on the menu to find the perfect pairing for this thoughtfully prepared cuisine.
Bluewater Grill, 26700 Ynez Court, Temecula, CA 92591, (951) 308-2722
Who doesn’t love a big platter of oysters on the half shell or melt-in-your-mouth cedar-plank salmon washed down with a cold, crisp glass of Temecula Valley Pinot Grigio? Bluewater Grill features fresh, sustainable seafood prepared to taste, as well as other delicious items like steak, burgers, and chicken. And, they don’t just offer Temecula Wines and local craft beers; they also have a “Taste of Temecula” wine flight, as well as no corkage fee for all local wines, so you can spend the day shopping the wineries for your favorite bottles, and pop one open over dinner in town.
1909, 28656 Old Town Front Street, Temecula, CA 92590, (951) 252-1902
Named for the year the old Machado building was rebuilt after burning down in 1908, 1909 was originally home to a trading post, livery, auto shop, church, and bar (the Long Branch Saloon was actually known as the roughest place in town – several bullet holes still dot the ceiling!). Today, the eye-catching (and totally safe!) restaurant and bar cooks up upscale pub classics alongside craft cocktails, brews, and wine – including wine list sections dedicated to local white, rosé, and red wines.
Cork Fire Kitchen, 44501 Rainbow Canyon Road, Temecula, CA 92592, (951) 976-3404
Known for seasonal, farm-fresh cuisine using many locally-sourced ingredients, including from the chef’s very own garden, it should come as no surprise that Cork Fire has a prominent selection of great Temecula Valley wines to choose from on the wine list. Sip a bottle of Lorenzi Vineyards Chardonnay, or Wiens Fumé Blanc while you take in golf course views or cozy up by the roaring outdoor fireplace on the veranda for the perfect Temecula food and wine experience.
Nothing works up an appetite quite like winning (or losing!) a few hands of blackjack – or a day of wine tasting – so head on over to this classic steakhouse at Pechanga Resort Casino for a totally indulgent meal of 100% Prime Black Angus beef and other decadent dishes (hello, lobster mac & cheese and au gratin potatoes!), paired with one of the many available Temecula Valley wine selections. You will find full sections of the restaurant’s massive wine list – which has been recognized as noteworthy by the editors of Wine Spectator and Wine Enthusiast magazines – dedicated to local wines, as well as individual Temecula Valley bottlings included among varietal selections.
E.A.T. Marketplace, 28410 Old Town Front Street, Temecula, CA 92590, (951) 694-3663
There are few restaurants more dedicated to sourcing clean, sustainable, locally-driven foods than E.A.T. Marketplace. Making it part of their mission to support Temecula Valley’s local economy, they naturally offer a selection of Temecula wines and craft beers to sip alongside their healthful and delicious menu items. The restaurant also regularly partners with local wineries for events and programs that help tell the wine and culinary story of Temecula Valley Southern California Wine Country.
Got a favorite Temecula restaurant that also pours your favorite Temecula wines? Tell us about them! #DrinkTemecula
Many wine-lovers have yet to discover how delicious a late harvest wine can taste – especially when paired with cheese and honey, chocolate or a fruit-based dessert.
The perfect sweet dessert wine for Valentine’s day, late harvest wine is simple to understand and easy to find here in Temecula Valley!
“Late harvest” refers to wines made from grapes left on the vine longer than usual and picked later than normal. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while still on the vine.
Late harvest wines are made around the world with almost every grape imaginable. Grapes like zinfandel and riesling are ideally suited to produce late harvest wine and are among the most popular.
Grapes used for late harvest wines go through their full growth cycle and then some – becoming super sweet and losing acidity as they ripen.
“Noble rot” is the term for the edible mold that causes grapes to lose nearly all of their water content. This natural process begins to take place in late September and can last until late October.
Late harvest grapes are often hand-picked. Sometimes, the usable grapes from one vine may only produce enough juice for a single glass.
Looking for a great bottle of Temecula Valley Late Harvest Wine?Check these wines out!
Ponte Winery – 2018 Late Harvest ~ This blend of red grapes has been picked late in our harvest season to give way to a deliciously sweet dessert wine. The result? A balanced, medium-bodied sweet treat boasting flavors of cherry pie & baking chocolate.
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.
