Tag: temecula wine tasting

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

Shane Sevier, Vitagliano Winery & ActionWines

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

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

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

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

Nathan Zema, Mount Palomar Winery

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

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

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

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

Nadia Urquidez, Doffo Winery

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

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

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

Kristina Filippi, Wilson Creek Winery

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

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

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

Chris Johnson, Altísima Winery

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

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

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

Dakota Denton, Gershon Bachus Vintners

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

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

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

Trio of Stuffed Peppers

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

Ingredients

Pepper Preparation

• 8 jalapeno or poblano peppers halved and seeded
• 8 sweet red banana pepper or 4 sweet red bell peppers halved and seeded
• 8 yellow chile peppers or banana pepper peppers halved and seeded

Jalapeno or poblano pepper filling (Meat)

• ½ lb (226.8g) ground spicy Italian or chorizo sausage
• ¼ cup (25g) chopped green onions
• ¼ cup (6g) cilantro chopped
• ½ cup (60g) smoked Gouda shredded
• 8 slices of bacon cut in half to make 16 smaller strips

Red banana or sweet red pepper filling (Vegetarian)

• ¼ cup (30g) chopped asparagus
• ¼ cup (60g) diced tomatoes
• 2 tablespoons (20g) chopped red onion
• ½ cup (75g) feta cheese crumbled
• 2 tablespoons (5g) shredded basil
• 2 eggs with 2 tablespoons (28g) extra virgin oil whisked together
• 1 teaspoon (5.7g) sea salt
• ½ cup (30g) breadcrumbs

Stuffed yellow chile or banana peppers filling (Vegan)

• 1 cup (195g) cooked rice
• ½ cup (85g) cooked black beans
• ¼ cup (30g) corn kernels
• ¼ cup (40g) diced tomatoes
• 2 tablespoons (15g) chopped green onions
• 1 tablespoon (3g) chopped parsley
• 1 teaspoon (5g) Tabasco
• 1 teaspoon (2g) cumin
• 1 tablespoon (15g) lime juice
• 1 teaspoon (5.7g) sea salt
• ½ cup (30g) breadcrumbs

Instructions

• Jalapeno or poblano pepper filling (Meat)
• Mix the cheese, onions, cilantro and ground sausage together.
• Stuff each halved jalapeño with an equal amount of filling and wrap each one tightly with a slice of bacon.
• Place on a lined baking sheet and bake in a preheat oven at 350°F degrees for 15 to 20 min or until filling and bacon are cooked.
• Red banana or sweet red pepper filling (Vegetarian)
• Combine all ingredients, except the feta cheese, into a bowl and mix thoroughly together.
• Stuff the peppers with an equal amount of stuffing and top with crumbled feta cheese.
• Bake in 350°F degrees oven for 7 to 10 min or until mixture is firm and cheese is melted and slighted browned.
• Stuffed yellow chile or banana peppers filling (Vegan)
• Combine all ingredients into a bowl and mix thoroughly together.
• Stuff each half pepper with an equal amount of filling and bake at 350°F for 7 to 10 min or until pepper is cooked.
• An additional option is to top them with a vegan cheese of your choice before baking.

Suggested Wines:

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

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

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

Recipe and photo courtesy of the Wine Institute of California

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

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

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

Chapin Family Vineyards

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

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

Danza del Sol Winery

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

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

Doffo Winery

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

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

Wilson Creek Winery

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

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

Avensole Winery

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

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

Lonsghadow Ranch

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

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

Europa Village Wineries & Resorts

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

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

Leoness Cellars

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

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

South Coast Winery Resort and Spa

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

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

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

Cheesy Garlic Pull Apart Bread

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

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

Ingredients

• 1 round or oval loaf of sourdough bread
• 1 stick (8 tablespoons/125 g) butter
• 2 cloves garlic, finely minced
• ½ teaspoon (3 mL) salt, omit if using salted butter
• 3 cups (700 g) shredded Monterey Jack cheese
• 2 tablespoons (30 mL) chopped fresh parsley

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

Instructions

• Preheat the oven to 350°F (175°C).
• In a small saucepan over low heat, melt butter with garlic and salt if using. Remove from heat. Alternatively, you can melt the butter and garlic in a microwave-safe bowl in the microwave oven.
• Using a serrated bread knife, cut the bread into 1-inch (2 cm) slices, without cutting all the way through the bottom. Turn the bread a ¼-turn and cut the bread at 1-inch (2 cm) intervals to create small diamonds or squares, again, without cutting all the way through the bottom of the loaf of bread.
• Brush the inside cut surfaces of the bread with the melted garlic butter. If you don’t have a pastry brush, you can simply drizzle the melted garlic butter with a small spoon. Reserve about 2 tablespoons (30 mL) for the top.
• Using your fingers, stuff shredded cheese into the cut surfaces of the bread. The cheese does not have to fit inside perfectly.
• Brush the top of the stuffed bread loaf with the remaining garlic butter. Place the loaf on a baking sheet and cover with aluminum foil. Bake until the cheese has melted, about 20 minutes. Remove the aluminum foil and bake until the top of the bread gets toasted, about 5 minutes.
• Sprinkled top of bread with chopped parsley. Serve immediately, with a lot of napkins.
• Leftover Cheesy Garlic Pull Apart Bread will keep tightly wrapped in plastic wrap or a zip-top bag in the refrigerator for three days.
• Notes and Substitutions
• Monterey Jack is our cheese of choice because—what else?—it originates from California! However, any meltable cheese like mozzarella or mild cheddar will work.
• Make-ahead: You can make this Cheesy Garlic Pull Apart Bread ahead by following the recipe through stuffing the cheese into the bread. Very tightly wrap the prepped Cheesy Garlic Pull Apart Bread loaf and keep it in the refrigerator. When ready to make, remove from the refrigerator, unwrap, and let come to room temperature while you preheat the oven, about 15 minutes. Proceed baking as directed in the recipe.

Suggested Wines:

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

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

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

Recipe and photo courtesy of the Wine Institute of California

Want a Career in the Wine Business?

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

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

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

Here’s what they had to say.

KRISTINA FILIPPI, WINEMAKER, WILSON CREEK WINERY

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

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

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

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

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

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

OLIVIA BUE, WINEMAKER, ROBERT RENZONI VINEYARDS

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

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

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

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

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

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

MARCEL VELASCO, CELLAR MASTER, PELTZER FAMILY CELLARS

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

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

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

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

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

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

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

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

SHARON CANNON, DIRECTOR OF MARKETING & HOSPITALITY, AVENSOLE WINERY

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

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

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

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

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

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

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

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

MATT RICE, DIRECTOR OF WINERY OPERATIONS, EUROPA VILLAGE

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

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

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

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

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

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

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

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

JESSY HYLE, WINERY GENERAL MANAGER, BEL VINO WINERY

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

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

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

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

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

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

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

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

RICK BUFFINGTON, OWNER & WINEMAKER, COUGAR VINEYARD AND WINERY

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

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

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

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

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

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

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

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

Hearty Beef Ramen

Embark on a journey of rich and robust flavors with this hearty beef ramen recipe, where succulent top sirloin steak takes center stage. Combine the comfort of ramen with the indulgence of premium beef, creating a symphony of textures and tastes that will warm your soul. A Temecula Valley rosé can offer a unique and refreshing contrast to the rich and hearty flavors of this dish. While not a traditional pairing, the acidity in the rosé can help cut through the richness of the dish, while the red fruit flavors can add a touch of brightness to each bite.

Yield: 2 Servings

Ingredients

• 3 1⁄2 cups (875ml) rich beef broth
• 1-pound Top Sirloin Steak, cut into 1-inch strips
• A pat of butter
• 1⁄2 pound (250g) fresh ramen noodles
• 2 cloves of garlic, minced
• 1 tablespoon (6g) of freshly grated ginger
• 2 teaspoons (10g) sesame oil
• 4 fresh shiitake mushrooms (45 grams) stems removed, then sliced
• Coarse salt
• 1⁄2 cup (70g) fresh or frozen shelled edamame
• ½ cup (70g) Menma bamboo shoots
• 1⁄4 cup (65g) white miso
• 1⁄4 cup (30g) minced green onion, white and pale green part only
• Sesame seeds, for garnish

Instructions

• Heat a large pan on medium-high heat. Add the butter, garlic, and ginger and cook for about 30 seconds until aromatic, then add the steak strips. Sear both sides of the steak, removing from the pan just before desired doneness (the steak will continue to cook with residual heat).
• Next, add the sesame oil and sauté the mushrooms until softened, about 1-2 minutes. Season with salt and set aside with the beef.
• In the meantime, bring a large pot of unsalted water to a boil. Add the ramen noodles and cook until al dente (about 3 minutes on average, will depend on freshness of noodles).
• Rinse noodles with cool water and toss in a bowl with 1 teaspoon of sesame oil. Fill two large soup bowls with warm water to preheat them.
• Warm the beef broth in a saucepan until simmering. Add the edamame and simmer for 3 to 5 minutes, or until tender. Put the miso in a bowl and whisk in enough of the hot broth to create a smooth mixture. Stir the miso mixture back into the saucepan. Salt to taste.
• Empty the water from the preheated bowls. Divide the ramen noodles evenly between the bowls and top with hot broth. Top the bowls with the beef, mushrooms, bamboo shoots and edamame. Garnish with green onions and optional sesame seeds.

Suggested Wines:

Danza del Sol Winery~ 2022 Tres Rosé– This wine has aromas of candied strawberry, rhubarb, and peach preserves.

Callaway Winery ~ 2022 Rosé Soleil – This wine opens with aromas with vibrant aromas of cherry, stone-fruit, and hints of cool, bright Mandarin orange, nectarine, strawberry and touches of wild thyme

Callaway Winery ~ NV Sparkling Bella Rosé – This wine opens with aromas with mango and yellow peach, and finishes clean and refreshing.

Recipe and photo courtesy of the Wine Institute of California

Temecula Valley Winemakers Reflect on the 2023 Harvest and What’s in Store for 2024

The dust has finally settled on harvest 2023 and we are all now in the thick of holiday planning, shopping, and sipping. But these last few weeks of the year are also about reflecting on prior months, and looking ahead to what the new year brings.

It was in this reflective spirit that we caught up with some of our winemakers to chat with them about a few things; namely, how harvest went, what bottles they’re popping this holiday season, and what 2024 has in store not only for their own winery but for wine in general. Here’s what they had to say.

RENATO SAÍS, AVENSOLE WINERY

TVWA: How did harvest go?

RS: We started on August 20th with Sauvignon Blanc and we finished October 31st with Cabernet Sauvignon. It was a long, extensive harvest, and we are seeing good results so far. The fruit hung on the vines longer than expected, which was an uncommon thing in our region. We are excited to nurture these wines and see the bottled results in the coming years. So far, so good! 

TVWA: What are you looking forward to sipping this holiday season and why?

RS: I’ve been in the mood of red wine as of late and would like to sip our Retaggio red wine – a blend of our estate Cabernet Sauvignon and Zinfandel blend. This will be a great wine for this holidays 

TVWA: What trends in wine are you seeing on the horizon for 2024?

RS: I believe the customer base in Temecula has become more receptive of new ideas of wines and also of different grape varieties; however I would say that sticking to what we do – pursuing perfection in our jobs in the vineyards, and understanding our climates and vines are what’s most important at the moment. Customers are eager to see the evolution of our wines at Avensole and the entire region.

We are under the eye of the consumer and they are waiting for us to deliver. I believe it is great for the region, our wineries, and us winemakers. No matter what we do, we must do it right and with a foundation behind it. 

TVWA: Is there anything new in 2024 that your winery will be doing that you haven’t done before?

RS: I know we are starting to be laser focused on producing wines that are more pairing-driven, and being able to match our wine profile with the exquisite flavors and dishes from our restaurant.

NICK PALUMBO, PALUMBO FAMILY VINEYARDS & WINERY

TVWA: How did harvest go?

NP: Harvest has finally wrapped up and all the wines are safely sleeping in our beautiful French oak barrels.

TVWA: What are you looking forward to sipping this holiday season and why?

NP: Going into the holidays we are looking forward to releasing our 2023 Viognier which will be a nice addition to our typically red wine only line up.  

TVWA: What trends in wine are you seeing on the horizon for 2024?

NP: People have been really receptive to “nontraditional” wine regions as well as more “off list” wine varieties. Temecula Valley is a perfect example of this. People are looking for fresh ideas and exciting wines that are coming out of regions that may have been overlooked in the past. Our Sangiovese, Tannat, Syrah, and various blends have been crowd-pleasers along with new releases like the aforementioned Viognier coming soon.

SHANE SEVIER, VITAGLIANO WINERY

TVWA: How did harvest go?

SS: Harvest is over! Yay! Harvest is one of my favorite times of the year. This year, though, was a tough one. The weather was not our friend this year and we were constantly fighting rain throughout the summer. On top of that, we harvested more tons than we ever have here!

TVWA: What are you looking forward to sipping this holiday season and why?

SS: I will definitely be drinking some of our Dolcetto and Benedetto this holiday season with friends and family!

TVWA: What trends in wine are you seeing on the horizon for 2024?

SS: Seeing that it is slated to be a wet and cold year, I would think more people will be drinking comfort wine, like bigger reds. 

TVWA: Is there anything new in 2024 that your winery will be doing that you haven’t done before?

SS: If everything goes well, we should be expanding our production area by quite a bit, and also planting roughly 10 more acres of grapes. Very excited about this coming year!

KRISTINA FILIPPI, WILSON CREEK WINERY

TVWA: How did harvest go?

KF: We finished the first week of November. This year’s harvest was definitely challenging and kept me on my toes, but I’m very happy so far with the results I’m seeing in our wines.

TVWA: What trends in wine are you seeing on the horizon for 2024?

KF: I see a continued demand for more wines that have been produced with a conscientious view towards the environment; grapes and wines produced from vineyards that are farmed regeneratively for example. More and more people are concerned about where their food and beverages are coming from and how they are farmed and produced, which definitely has come to include vineyard and winery practices. 

TVWA: Is there anything new in 2024 that your winery will be doing that you haven’t done before?

KF: We are producing two new types of wine this year that I believe are firsts for Wilson – a Rosé of Cinsault, and Sangiovese. Always exciting to see how new wines turn out!

OLIVIA BUE, ROBERT RENZONI VINEYARDS

TVWA: Is harvest over for you? How did it go?

OB: Harvest wrapped up the second week of November. It was an extraordinarily long one! After 270 tons, 38 different vineyard lots, and countless pumpovers, we are thrilled to have completed another amazing harvest here at RRV. There were certainly some challenges this growing season, including the temperature fluctuations and intermittent rainfall through late summer. The more compact grape clusters struggled with mildew and mold damage due to moisture from rain getting trapped; however attentive and frequent canopy management helped eradicate problems.

TVWA: What trends in wine are you seeing on the horizon for 2024?

OB: I notice the interest in educational wine tasting has increased as well as the focus on transparent and sustainable winemaking practices. I’m thrilled to share with our consumers that we have officially become Sustainable by the CSWA for both Vineyard and Winery.  Focusing on vineyard techniques such as spreading compost, enhancing soil biodiversity, planting cover crops, no pesticides, and evaluating soils to produce healthier vines with greater longevity will result in higher quality grapes that produce higher quality wines.

TVWA: Is there anything new in 2024 that your winery will be doing that you haven’t done before?

OB: I’m proud to share our Vermentino trial this year in which we split 1 vineyard lot into 3 different tanks; our newly purchased terracotta clay amphora tank and concrete egg tank. The flavor profile is dramatically different among the 3 which will make for a fun tasting lineup after bottling each tank separately. We look forward to trialing our concrete and Amphora clay tanks with a few more varieties next year.     

JON MCPHERSON, SOUTH COAST WINERY AND CARTER ESTATE WINERY

TVWA: How did harvest go?

JM: Harvest started relatively late for us. We began on August 15 with Pinot Noir from Wild Horse Peak. We spent the next two days pressing Pinot Noir and Chardonnay for our Carter Estate cuvée. Luckily, the rain from Hurricane Hilary did not hurt our fruit quality and the cooling trend afterwards gave us more slow ripening hang-time.

Our first grapes at South Coast were our estate Sauvignon Blanc. These set a record for the latest start to a harvest – August 29^th. We drifted in and out of harvest for the month of September with various whites and early reds. Quality was exceptional but the overall yields were categorically low. Most of this was due to poor set, which is attributed to the late spring rains we had in May and early-June during bloom.

Our Wild Horse Peak reds that came in October were some of the best we had ever seen. Days were cool and nights were even cooler, so we feel the overall harvest was a true vintage year. We finished harvest on November 2^nd with our Muscat of Alexandria.

TCWA: What are you looking forward to sipping this holiday season and why?

JM: The holidays are made for sparkling wine. If I’m not sipping on a Carter Estate sparkling wine, it will definitely be the Natural or Brut from South Coast Winery.

TVWA: What trends in wine are you seeing on the horizon for 2024?

JM: Sparkling wine remains a strong seller, but the competition between other alcoholic beverages, non-alcoholic choices, and those not drinking are cutting into wine sales. Many wineries are cutting production levels due to excess inventories.

TVWA: Is there anything new in 2024 that your winery will be doing that you haven’t done before?

JM: We will continue to make award-winning wines with 100% Temecula estate grown grapes.

RICK BUFFINGTON, COUGAR VINEYARD AND WINERY

TVWA: Is harvest over for you? How did it go?

RB: Harvest is over including harvesting all of our estate olives.  It started very late but the fruit was in good shape.

TCWA: What are you looking forward to sipping this holiday season and why?

RB: This holiday season I look forward to sipping and sharing a few bottles of our very first Estate Ciliegiolo.  We only had 1 barrel which is why I can’t share much more.  I really enjoyed the undeniable cherry flavors in this light red wine.

TVWA: What trends in wine are you seeing on the horizon for 2024?

RB: I am hopeful that tasters will continue to venture out and try varietals that they can’t get anywhere else or that they know little or nothing about. I would also hope that seasoned tasters will rock the boat a little and not just stick with their usual glass of wine. How about a Vermentino instead of a glass of Chardonnay?

TVWA: Is there anything new in 2024 that your winery will be doing that you haven’t done before?

RB: We’re trying to have more and meaningful events.  For instance, the week before the Super Bowl we have a beer education and pairing event that interests me as a wine drinker and also as a beer drinker (as the saying goes, it takes a lot of good beer to make great wine).

Farmers Fried Rice

Ingredients

• 2 cups cooked white or brown rice – allow to cool to room temperature
• 2 eggs
• 1 tbsp cooking oil (vegetable or canola)
• 1/2 cup shredded red cabbage
• 1/2 cup chopped green onion
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1/2 cup sliced shitake mushrooms
• 1/4 cup chopped celery
• 1/2 cup chopped kale
• 1/2 cup sliced orange or red peppers
• 1/2 cup cooked green Fava beans or edamame beans
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 tsp chili flakes
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp white sesame seeds

Instructions

• In a large frying pan heat, 1 tbsp cooking oil and then add the whisked eggs. Cook the eggs, scrambling them. Once cooked remove from the pan and place off to the side on a plate or bowl.
• Add the sesame oil to the pan and heat on medium-high.
• Once hot add the celery, fava or edamame beans, ginger, garlic, mushrooms, and half of the green onions (another half to be sprinkled on top once all is cooked). Sauté for about 4 to 5 minutes.
• Increase heat to high.
• Add the rice, scrambled eggs, and remaining ingredients, except the remaining green onions and sesame seeds. Cook for about 5 to 7 min.
• Portion into bowls and finish by sprinkling remaining green onions and white sesame seeds over the top.

Suggested Wines:

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has a warm golden color with green apple and sweet French Oak aromas on the nose. 

Callaway Winery ~ 2019 Reserve Chardonnay – This wine opens with aromas of leafy pineapple and citrus fruits

Falkner Winery ~ 2021 Chardonnay – This wine has notes of pear, lemon-peel and crisp apple

Recipe and photo courtesy of the Wine Institute of California

Meet the Winemakers Who Have Brought Their SoCal and Baja Roots to Temecula Valley to Make it One of California’s Most Unique Wine Destinations

Many wine lovers don’t realize that California’s origin story when it comes to wine is deeply rooted in the Southern part of the state. In fact, it was primarily Southern California’s Spanish missionaries who planted the state’s first vineyards in the late 18^th century, establishing the foundation for California’s now world-famous wine industry. In 1769, Father Junipero Serra planted the first grape variety as part of his chain of missions in San Diego, which became known as the Mission grape, and was the dominant variety until the late 1800s.

These Spanish missions gave way to early winemaking efforts, producing sacramental wines and setting the stage for a flourishing industry that would later spread North and captivate the world. In the heart of this historical narrative, Temecula Valley stands proud, bridging the gap between the State’s wine origins and its vibrant, innovative present.

Amid Temecula Valley’s sun-drenched hills, an exciting winemaking scene has emerged – one that is uniquely SoCal. It’s where laid-back vibes meet the meticulous art of viticulture. The soul of Temecula’s Wine Country has been shaped by the region’s talented winemakers, many of whom have deep roots in Southern Californian and Northern Baja soils. Their unique backgrounds have, in no small way, helped shape the energy of the region, through wines that echo the vibes of Southern California’s beaches, the rhythm of its cities, and the charm of its hinterlands.

We invite you to get to know a few of these SoCal and Baja natives to discover what it is about Temecula Valley that is so special.

Nick Palumbo, Palumbo Family Vineyards & Winery

Nick Palumbo was born and raised in San Diego, working and around the restaurant business his whole life prior to the 22 years he has spent in Temecula wine. He also spent time in New York City “grinding it out in restaurants (among other things),” he says. He explains that, while he worked in both the front and back of the house in restaurants, he really excelled in the kitchen. When he returned to his SoCal roots, he fell in love with the idea of making a home as well as wine in Temecula Valley. “I knew when I got here there was much to offer in terms of advancing the valley as a leading quality wine region, and I found the challenge exciting,” he remembers. 

When asked what he’s most excited about when it comes to making wine in the region, he underscores the cross-section of quality with Wine Country amenities. “I am happy to say my ‘hunch’ was right and Temecula Valley really can compete on the quality side, but I’ve also been happy to find that, as a destination, it excels above many other regions with its varied and accessible offerings,” he says. “It’s been a great place to be true to who we really are. Small farmers first, winemakers second, and more importantly, Southern Californians at heart.”

Dakota Denton, Gershon Bachus Vintners

Born in Murrieta and raised in Temecula, Dakota is a local in the truest sense of the word. He grew up in Wine Country and landed a job at a winery at the age of 15, with Carol’s Restaurant at Baily Winery. When he turned 20 years old – not even legally old enough to drink – he got his first full-time position in the cellar, working at Leoness Cellars, where he came into his own, eventually earning a Cellar Master position with Temecula Valley Winery Management. In 2006, he became the winemaker for Gershon Bachus Vintners, focusing on red varieties such as Cabernet Sauvignon, Cabernet Franc, and Zinfandel to name a few.

With nearly two decades of experience under his belt, Dakota knows a thing or two about making wine in Southern California. “Working in Temecula has taught me the importance of pH in the wines and the importance of managing a good vineyard to make the best wine possible,” he says.

When asked what makes Temecula Valley such a special place in which to grow grapes and make wine, his heart turns to the individuals that call the region home. “The people in wine country are so friendly and always willing to help a neighbor out,” he says. “I also love the beautiful rolling hills with the mountains surrounding the valley, making for excellent views.”

Nadia Urquidez, Doffo Winery

Nadia was born in Ensenada and raised in San Vicente, Baja California, Mexico, now boasting 12 years of experience in wine. “I went to ask for a job in a winery in Valle de Guadalupe without any experience, and the CEO hired me because I have a BS Degree in Chemistry,” she explains of her start in the industry. A few weeks later, Nadia enrolled at the University Autonomous of Baja California to earn a postgraduate degree in Viticulture and Enology and has been working her way up in the industry since then – first in the lab, then as assistant winemaker, and now winemaker.  

Nadia has been drawn to the diversity of grapes that thrive in Temecula Valley. “You can make different styles of wines with good results,” she says. Like others, she’s also drawn to the spirit of collaboration in the region. “The welcoming people in the industry, the solidarity, and passion about wine [are what attract me to Temecula Valley]. Also the hard work they do every day to put the name of The Valley on the map with high-quality, award-winning wines.”

Javier Flores, South Coast Winery Resort & Spa / Carter Estate Winery and Resort

It’s hard to think of Temecula Valley wine without thinking of Javier Flores. Born in Tijuana, Mexico, Javier has a whopping 45 years of experience in wine under his belt. After earning a college degree from Tecnologico de Tijuana as a Biochemical Engineer in Food Sciences, he began his career in wine at LA CETTO winery in Tijuana. From there, he came to Southern California to work at Thorton Winery. “I was attracted to Temecula Valley because of the proximity to my family in Tijuana and friends in the Mexican wine industry in Valle de Guadalupe,” he says. He ultimately joined South Coast Winery where he’s been for 21 years. “I love working with the Carters and winemaker Jon McPherson.”

One of Temecula Valley’s greatest traits is the diversity of grapes and wine styles one can find while sipping their way through the region. This is a dream for many winemakers, who have a seemingly limitless palette to work with when it comes to making wine. “I’ve learned so much about the different varieties of grapes in the SoCal and Baja regions,” says Javier. “Especially here in Temecula Valley, where we work with as many as 30 grape varieties.”

Kristina Filippi, Wilson Creek Winery

Kristina’s 15 years of experience are jam-packed. Originally from Rancho Cucamonga, she kicked off her career in wine at age 21, working at a tasting room while completing her college education. This early experience ignited her fascination with wine production and the business in general, and she devoted herself to learning as much as possible about the world of wine, reading, participating in educational courses, and seminars, all while transitioning into cellar work and steadily progressing to the role of winemaker. “I consider myself fortunate to have cultivated a comprehensive understanding of the industry from its very foundations,” she says. “Moreover, I attribute a substantial portion of my growth and expertise to the valuable guidance received from my predecessor and consultants.”

Kristina’s extensive experience also includes working with old vines. “I’ve had the opportunity to work with many different varieties of ancient vines – some over 100 years old – in Cucamonga Valley, and have learned to work with vines and fruit grown in difficult drought conditions.” These skills are no doubt a major asset in the warm, Mediterranean climate of Temecula Valley – one of the things that attracted her to the region in the first place. What else brought her to Temecula? “Career opportunities and the expanding diversity in winemaking that the area has shown over the last decade.”

Giovani Verdejo, Callaway Vineyard & Winery

Born in Mexico City, Giovani grew up in a family of wine lovers and was exposed to wine at a very young age. He built his now 23-year career from the ground up, starting in Napa at the age of 19. He has since worked in every department in production, from cellar master to enologist to assistant and head winemaker, all while getting an enology degree from Napa Valley College.

Searching for new experiences and opportunities, he landed himself in Temecula Valley after more than two decades making wine in Norther California. “Temecula had been on my mind for quite some time,” he says. “I have always loved Southern California, and when the opportunity at Callaway arose, I did not hesitate to move my family to be able to make wines here. The hot days with cool nights are not too different from where I started my career.”

Giovani is also aware of the quality coming out of Temecula Valley – thanks to the hard work and passion of winemakers in the region. “Great wines can be produced everywhere, and Temecula is no exception,” he says. “I am genuinely pleased with the wines being produced here, and am very proud to be a part of it.”

Renato Sais, Avensole Winery

No doubt one of the most prolific winemakers in Temecula Valley, with 19 vintages (“and counting!”) under his belt, Renato was born in Sonora, Mexico, and raised in Tijuana. After graduating from International Business Major in Tijuana (2004), his dad invited Renato to work for him. And, despite no one in the family having any experience in wine – his parents were both medical doctors, his brother is an architect, and his sister a lawyer – a year later, they we were establishing a winery from scratch. “Everything began from scratch in this industry for all of us,” he remembers. “Now here we are, 18 years later, I love my job. As versatile and crazy as it is, it keeps me humble in every sense of the word. Today I can say, wine is my passion, my life.” 

Renato came to the United Sates in 2009 and never left. He credits Southern California with allowing him to become who he is in wine today, and for allowing him to understand wine from vine to bottle.  “I remember early in my career focusing on understanding broad wine concepts and processes,” he says. “Now it’s becoming more of an understanding of little details in every step of the process. The difference between fermentation temperatures, understanding how each variety behaves differently on the vine, in fermentation, at aging, and all the cons and pros that the weather brings to our vines to make every season different, stressful, but enjoyable at the same time… Being a winemaker might be cyclical, but it’s very different every year, and that’s what makes it fun.”

Renato speaks fondly of the spirit of potential and opportunity that Temecula Valley offered when he first came to the region. He earned his stripes under the leadership of Mike Tingley as assistant winemaker and vineyard manager, ultimately landing at Maurice Car’rie at age 32. He now consults for various wineries throughout the Valley. “I am doing my part to make this Wine Country better, focusing on winemaking quality, and helping winery owners succeed and make the right investments in production year after year,” he explains. “I am living my dream job. I am proud to say that I consider this wine country my home and have the most respect for it and for the people who are trying to do the same for this amazing Valley.”

Temecula Valley Has All the Flavors for Your Fall Wine Sipping

Check out these Southern California selections as the weather cools this season
Fall in Temecula Valley is more than just a shift in the season; it’s a bustling time in the vineyards. The grape clusters, having basked in the sun throughout the summer, have reached optimal ripeness, and the vineyards come alive with the hum of workers and machines during the harvest season. Grapes are meticulously sorted, crushed, and transferred into tanks and barrels, beginning their transformative journey from fruit to wine. Inside the wineries, there’s a tangible excitement. Winemakers taste and test, ensuring that each vintage captures the essence of the year’s hard work.

And as the rigorous work in the vineyards and wineries is unfolding, outside, the valley puts on a stunning display of autumn colors, setting the scene for those relaxed, chilly evenings. With each bottle uncorked, you’re not just tasting a wine, but the labor, love, and legacy of Temecula’s winemaking community. As the days get shorter and the nights cooler, there’s no better time to dive into the wines of the season. Whether you’re pairing it with a meal or just enjoying a glass on a cozy evening, Temecula’s fall offerings are a toast to the hard work behind every bottle and the joy of the season ahead.

We tapped some of our favorite Temecula Wineries to find out what they recommend sipping this fall season.

Wiens Cellars 2019 San Ignacio Unforgiving

This blend of 72% Cabernet Sauvignon, 14% Carmenere, 9% Merlot, and 5% Malbec took Gold at this year’s Toast of the Coast Wine Competition as well as Gold and 94 Points at the 2023 Los Angeles Invitational Wine Challenge – and with good reason! It boasts notes of strawberry rhubarb and white pepper, with a smooth, full-bodied mouthfeel and firm tannins. Perfect for rich, hearty fall dishes, it pairs beautifully with grilled steaks, braised short ribs, beef stew, and dishes with strong cheeses or herbs like rosemary and thyme.

Find it HERE.

Avensole Winery 2019 Aventura

This 60% Zinfandel and 40% Tempranillo blend offers aromas of ripe blackberry laced with spice and a hint of eucalyptus. On the palate, this wine is lush and jammy, highlighted by smoked cherry, with an expressive sweet tobacco & mint finish. Like Autumn leaves, this wine has aged to perfection, bringing a bouquet of flavors that’ll leave you ‘vine-ing’ for more!

Pair it with fig leaf ice-cream & Temecula blood orange olive oil cake with pistachio crumble, fig puree, lavender, meringue, and rum flambé.

Find it HERE.

Europa Village 2019 Tempranillo

On the nose, this Tempranillo offers a bouquet of cedar, plum, and leather. On the palate, flavors of dark chocolate and fid are balanced by a wave of acidity that carries the palate to a satisfying finish… so satisfying, in fact, that it was rated a whopping 90 points by Wine Enthusiast Magazine.

Says Europa Village director of winery operations Matt Rice, “This is a great wine for fall because it is rich enough to enjoy with hearty meals appropriate for cooler weather, and it channels a hint of autumn leaves on the aroma, delivering the taster fully into this delightful season.” Pair this with chorizo empanadas for a match made in food and wine heaven.

Find it HERE.

Fazeli Cellars 2020 Mehregan

An homage to the spirit of Mehregan, the fall harvest festival recognized by Persians since ancient times. The festival celebrates preparation for winter and the triumph of knowledge over ignorance, and enlightenment over darkness. Each sip offers a rich tapestry of black cheery fruit complemented by warm undertones of allspice, vanilla, and a playful hint of cherry cola. This wine is perfectly poised to elevate a traditional Thanksgiving turkey dinner.

Find it HERE.

Wilson Creek Winery 2022 “Yes Dear” Chardonnay

This classic California Chardonnay offers warm golden color with notes of green apple and French oak aromas on the nose. It’s off-dry with baked apple, spice, and vanilla on the palate, delicate acidity, and a soft finish. “Yes Dear” Chardonnay is aged in oak barrels, which can impart warm, toasty, and vanilla-like notes to the wine. These oak-influenced flavors can be reminiscent of fall spices and aromas, making Chardonnay a fitting choice for the season. As the weather turns cooler, some wine drinkers may be looking to transition from lighter white wines to more robust reds. Chardonnay can serve as a bridge between the two, offering a bit more body and complexity compared to summer whites but not as heavy as many reds.

Sip this as an aperitif, or pair it with mild or creamy foods, such as triple cream brie, toasted nuts, lobster or bacon wrapped scallops, quiche Lorraine, or apple pie.  For an extra delicious duo, try it with this recipe for pumpkin-turkey chili.

Find it HERE.

Wilson Creek Winery 2020 Family Reserve Zinfandel

A true to classic California Zinfandel, this wine is jammy, with flavors of rich boysenberry and blackberry on the palate, spicy aromatics of clove and cinnamon on the nose, and balanced acidity and firm oak tannin on the finish. Zin is known for its bold and robust flavors. It often exhibits ripe fruit notes like blackberries, cherries, and plums, along with spice and pepper undertones. These characteristics can be quite warming on crisp fall days or chilly evenings. The subtle spice notes harmonize with the spices commonly used in fall dishes like pumpkin pie, spiced apple desserts, and stews. This Zin is an excellent choice for fall celebrations and gatherings, especially if you are looking for a wine that can stand up to a variety of flavors and preferences.

This wine has the backbone to stand up to food with strong flavors and spices and will pair well with sharp cheddar and aged blue cheeses, spicy grilled peppers stuffed with melty cheese and chorizo, Marquez sausage, BBQ beef skewers, and Moroccan style lamb stew. For dessert try it with chocolate covered strawberries or cherries for a decadent treat.

Palumbo Winery 2016 Cellar Dweller

The Palumbo Family always loves to pop corks on Rhône style blends usually made up of varying combinations of Syrah, Grenache, and Mourvedre going into Fall. This library selection proprietary blend is a slight twist on that with the addition of Merlot in the mix, giving it a depth and body that pairs well with cool nights and rich beef stew along with a plate of cheeses and crusty fresh baked bread. Blackberry, baking spice and bright red fruit combine to make this a very warm welcome as the days get shorter.

Find it at the winery only.

Carter Estate Winery 2022 Les Nobles

This luscious blend of Gewürztraminer, Riesling, and Pinot Gris leaps from the glass with powerful and exotic aromatics like stone fruit, lychee, pear, jasmine, and ginger. The sweetness of this wine is beautifully offset by a backbone of juicy acidity, making it the perfect accompaniment to a variety of fall desserts and cheese courses. Try it with classic fall treats like pumpkin pie or tarte tatin.

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South Coast Winery 2019 Wild Horse Peak Il Temporale

A brooding Sangiovese-dominant blend with a touch of Merlot, Cabernet Sauvignon, and Syrah to add body and weight, this blend highlights the beauty of the Sangiovese grape and demonstrates the restrained strength of Bordelaise and Rhône varietals. Aged for over 18 months in French oak barrels, the warm and inviting oak aromas provide the perfect tone of spicy vanilla, cinnamon and clove giving this wine a noticeable lift of woodsy deliciousness that mingles well with fruit notes of black cherry and strawberry. This is wine that is gorgeous now but will continue to age gracefully and show well for the next six to ten years.

The tannins are velvety and super soft with a subtle but pleasant grip, so pair this with grilled meats and saucy, rich, pasta dishes.

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Cougar Vineyard and Winery 2021 Estate Ciliegiolo

Made from 100% Estate grapes, this is the 5th grape variety Cougar has petitioned to be recognized in the United States to be used on a California wine label.  Ciliegiolo is in the Sangiovese family, from the area of Umbria, Italy, so you will recognize similar notes of bright cherry and violet.

This wine pairs with classic fall flavors of pomegranate, toasted nuts, and raisins, so try it with an autumn chicken salad!  This will also be your new go-to wine for the Thanksgiving table.

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Peltzer Winery 2019 Aged Bourbon Barrel Zinfandel

This velvety wine woos with notes of cherry preserves, maple syrup, and vanilla. It’s a winery fan-favorite and has been recognized as the perfect “fireplace wine.” Curl up with a glass (or bottle) and undress a dark chocolate truffle from your favorite local confectionery for the ultimate fall indulgence.

Find it HERE.