Tag: temecula wines

April Winery Events

Akash Winery 

Surf & Swine Wine Dinner at CorkFire Kitchen | April 2^nd  | 6:00pm| For details and  tickets click here. 

Yoga on the Vineyard Patio with Julia | April 14^th  | 9:00am | Session includes yoga + one glass of wine | Reserve your mat space here! 

Laughs by the Glass with Frankie Marcos | April 19^th  | Doors open at 6:15pm | Reserve your tickets here. 

In-n-Out Cookout Truck! | April 21st | 12:00pm – 4:00pm | Special burger and bottle pairings featuring your favorite SoCal cult classic burgers 

Porsche Sunday | April 28^th | 11:00am – 3:00pm | Porsche Riverside will be rolling in with gorgeous cars for you to ogle, inquire about, and envy 

Yoga on the Vineyard Patio with Julia | April 27th | 9:00am | Session includes yoga + one glass of wine |  Reserve your mat space here! 

Altisima Winery 

Altisima Under the Stars | April 5^th  | 4:00pm – 8:00pm | Live music, specialty wine cocktails, extended restaurant hours and more! | 21+ only  

Wedding Meet & Greet | April 27^th | 1:00pm – 3:00pm | Light bites, tasting and tour for prospective wedding/event clients 

Feria de Abril | April 19^th | Get ready to immerse yourself in the vibrant spirit of Spain at Altisima Winery’s Feria de Abril event | More info. 

Bottaia Winery 

Paint & Sip | April 17^th | 4:00pm – 6:00 pm | Sip a glass of BOTTAIA wine as you create an original piece of art using fresh flowers as your inspiration | Cheese and charcuterie plates are available for pre-order |$45 member, $50 non-member | For more information visit: www.bottaiawinery.com.

Callaway Winery 

America’s Pub Quiz Trivia | April 3^rd | Trivia begins promptly at 6:00pm | Wine, beer and food available for purchase  

Boots After Dark | April 14^th | 6:30pm to 9:30 pm. | Come learn to line dance and do some boot-scootin’! | Wine, beer and food available for purchase | Free Admission 

Cougar Vineyards & Winery 

Yappy Hour | April 14^th | 2:00pm – 5:00pm | Meet in the picnic area | Puppy adoptions, trainer, Sip-n-Shop, and live music.  

Danza del Sol Winery 

Bud Break Social and Tour | April 7^th | 11:00am-1:30pm | Cost $10 member $20 nonmember | Includes sparkling greeting & 6 wines.  

Winemakers Blending Class – Make your own Super Tuscan | April 14^th | 1:00pm – 3:00pm.| EARLY BIRD Member-$105pp Non-$130pp Beginning 4/1/24 | REGULAR $120/$145. Tickets available at: www.danzadelsolwinery.com

Doffo Winery 

MotoDoffo and Real Deal Revolution Presents: Women, Wheels & Wine | April 13^th | 11:00am – 4:00pm |  
A Fundraiser event for Motorcycle Trade Educational Programs including internship/apprenticeships, scholarships and partner sponsorships | Hands-On Workshops that include: Pinstriping, Welding & Leatherworks | LIVE Music, Raffle prizes, Moto-themed vendors, food + wine | Open to the Public, $10 donation | Tickets: https://tinyurl.com/3nwunh4j.  
 

Doffo’s Annual Spring Winemaker Dinner, A Farm-to-Table Experience | April 20^th | 6:00pm | Join Winemakers Damian and Nadia for a farm-to-table dinner prepared by Temecula Chef Jillian Fae | Four fresh, Spring-inspired courses with locally sourced ingredients have been perfectly paired with four signature Doffo Family Wines | Tickets: doffowines.com/events.  

Fazeli Cellars 

Decades of Dance | April 6^th  | 5:00pm – 10:00pm | Join us on a musical journey as we dance and relive the hits of the 60’s-2000’s | VJ, Food, Full Bar | $20 Non-Members | $10 Members | 21+ Only | Purchase Tickets Here 

Flights & Bites | April 13^th | 5:00 – 9:00pm | Our full bar will be open for wine, beer, sangria and cocktail service and we will have a limited selection small bites menu also available, complete with live music by John Rankin 

Killer Dueling Pianos | April 20^th | 7:00pm -10:00pm | Enjoy as they battle it out with some of your favorite songs over the piano | Tickets: $40 non-member, $30 members, $50 at the door | Food and drinks available in the courtyard starting at 6pm, show starts at 7pm | 21+ Only | Purchase Tickets Here 

Comedy Night | April 27^th | 5:00 – 10:00pm |  Join us for laughs with Hairlarious Comedy! Flights and Bites starting at 5pm (last order 830pm), show starts at 7pm | $15 Non-Member, $10 Members, $20 at the door | 21+ ONLY|  Purchase Tickets Here 
 
Frangipani Winery 

Cali Porker BBQ Food Truck | April 20^th | 12:00 – 5:00pm  

Sip and Shop Vendor Market  | April 27^th | 12:00pm – 5:00pm. | Enjoy Frangipani Estate Winery while shopping with local vendors, and entertainment from local performers.  

Leoness Cellars 

All Wine Members Wine, Cheese, and Chocolate Pairing | April 4^th | 4:00pm – 6:00pm 

Paint & Sip on the Vineyard Terrace | April 18^th | 5:00pm – 7:30pm  

Members Extended Night | April 18^th |  5:00 – 7:30pm | Music w/ Trevan McClure 

Masia de la Vinya Winery  

Masia’s 9th Anniversary Brunch | April 21^st |10:00am -1:00pm | Celebrate and sip with us for our 9th Anniversary Brunch! Featuring our 3rd Uncorked Chef Series with Spanish inspired buffet stations by Savage Chef | Tickets: https://www.masiadelavinya.com/events/masias-9th-anniversary-brunch/ 

Karaoke Night | April 26^th | 5:00pm – 9:00pm | Join us for an evening of Karaoke on the patio, wine and food truck  

Miramonte Winery 

April Sunset Sips: Wine Club exclusive event | April 12^th | 7:00pm – 9:00pm | Opulente Lounge | Enjoy DOUBLE Vertical Tastings -7 total tastes! (Estate Syrah & Members’ Reserve), DOUBLE Discount on Bottle Purchases after 9pm |  Member’s Charcuterie Board by Grazing Theory | Tray-Passed Small Bites | Raffles & Prizes! | | $30 per person 
 
Peltzer Family Cellars 

Trivia Night: Mean Girls | April 11th | Join us for a fetch evening at our Mean Girls Trivia Night! | 21+ Only | For more information: peltzerwinery.com 

Nashville Nights | April 20th | Dance under the stars and sip local with your favorite party people- let’s get to honky tonkin’!  | 21+ Only | Tickets + information are available at peltzerwinery.com | Tickets must be purchased online and are limited. Don’t sleep on these, ticket prices are subject to raise. 

Ponte Winery 

Paint & Sip | April 18^th | 4:00pm – 6:00 pm | Sip a glass of Ponte wine as you create an original piece of art using fresh flowers as your inspiration | Cheese and charcuterie plates are available for pre-order |$45 member, $50 non-member  

South Coast Winery & Resort 
Girl’s Day Out Market | April 21^st | 11:00am – 4:00pm | Girls Day Out Market provides opportunities for small businesses to sell their products to our local community! | Come sip & shop 25 local businesses, live music, food, desserts, permanent jewelry, photo ops, and more! | Admission is Free 

Blessing of the Vines Food and Wine Pairing Festival | April 14^th | 5:00pm – 8:00pm | Join us as we celebrate a new growing season in Temecula! Enjoy an assortment of food, wine & dessert pairings curated by our Culinary and Winemaking Teams| Sparkling wine toast, live music featuring Anyone’s Guess | Event Exclusive Discounts. General Admission $110 | Carter Resort and Wine Club Member $95. Tax and Service Charge included | Purchase your tickets today! https://store.wineresort.com/events/ or email wineclub@wineresort.com. 

Wiens Cellars 

Bubbles & Brunch | April14th | 10:00am – 12:00pm | A celebration of fine sparkling wines paired with a gourmet brunch spread by Chef Volker and live music by Tony Merlo | Each ticket includes entry to our brunch buffet in our Vineyard View Lounge, (1) complimentary glass of bubbly & access to exclusive wine specials| For reservations: www.wienscellars.com.

Wilson Creek Winery 

Can I Be Frank? Sinatra Tribute | April 3^rd | 2:30pm | Unwind and sip on a glass of wine while enjoying a complimentary Frank Sinatra Tribute in our Solera Patio performed by local vocalist Mike Vicari | No reservations needed. 
 

Toast Temecula Valley This Earth Day

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

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

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

Palumbo Family Vineyards & Winery

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

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

Robert Renzoni Vineyards

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

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

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

Wilson Creek Winery and Vineyards

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

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

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

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

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

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

Ponte Winery

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

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

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

South Coast Winery & Carter Estate Winery

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

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

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

Golden State Sliders

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

Ingredients

Patty Ingredients:

• 1-pound (454g) medium ground beef
• ½ pound (225g) lean ground beef
• 1-pound (454g) ground turkey
• A bunch of fresh parsley, finely chopped
• ½ – 1 cups (60-120g) breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• Coarse salt
• Ground pepper
• 3 tablespoons (45g) Worcestershire sauce

Toppings:

• Arugula
• Heirloom tomatoes, sliced
• Pickled red onions
• 12 buns (recommend brioche)
• Slices of aged sharp cheddar
• 2 ripe avocados, sliced

Sauces, as desired:

• Dijon
• Ketchup
• Aioli or mayonnaise

Instructions

• In a large bowl, combine the ground meats with the chopped parsley, egg, Worcestershire sauce, garlic, and ½ cup of breadcrumbs. If the texture feels too wet, add in more breadcrumbs until the patties feel like they’ll hold their shape.
• Using hands, roll out into 10-12 even balls, using your mini buns as reference. Reminder! They will shrink a bit as they cook. Press lightly to form patties.
• Place patties in refrigerator for at least 30 minutes. In the meantime, prepare your toppings.
• Preheat grill to medium-high. Grill the patties to your liking, adding the slices of cheese on top of the patties once they’ve been flipped. Toast your buns on the grill in the last minute or two before the burgers are done.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Build with desired toppings and sauces and serve warm.

Suggested Wines:

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

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

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

Recipe and photo courtesy of the Wine Institute of California

March Winery Events

Altisima Winery 

Altisima Under the Stars | March 1^st | 4:00pm – 8:00pm | Live music, specialty wine cocktails, extended restaurant hours and more! | 21+ only  

Wedding Meet & Greet | March 30th | 1:00pm – 3:00pm | Light bites, tasting and tour for prospective wedding/event clients  

Easter Brunch | March 31^st | 10:00am – 4:00pm. | Enjoy a special Easter Brunch at Altisima! Brunch and lunch selections are available at Gaspar’s Restaurant for Easter, along with live music! Visit this link for reservation information: https://altisimawinery.com/upcoming-events/. 

Callaway Winery 

America’s Pub Quiz Trivia | March 6^th | Trivia begins promptly at 6:00pm | Wine, beer and food available for purchase  

Boots After Dark | March 21^st | 6:30pm to 9:30 pm. | Come learn to line dance and do some boot-scootin’! | Wine, beer and food available for purchase | Free Admission 

Easter Sunday | March 31^st | Enjoy an eggstravaganza on Easter Sunday at Meritage at Callaway | For reservations: callawaywinery.com 

Churon Inn & Winery 

Shamrock Sparkle Special | March 17^th | Stop by the tasting room all day for a special Green “Shamrock Sparkle” drink.  

Adult Easter Egg Hunt | March 31^st | 10:00am – 5:00pm | Eggs will be filled with free drink vouchers, food vouchers, candy, discounts off merchandise, and a grand prize! 

Cougar Vineyards & Winery 

Yappy Hour | March 10^th | 2:00pm – 5:00pm | Meet in the picnic area | Puppy adoptions, trainer, Sip-n-Shop, and live music.  

Easter Brunch | March 31^st | Seatings at 11:00am, 12:30pm, and 2:00pm. | $69.95/$59.95 wineclub, $19.95 13-under | $15 unlimited mimosas | Live music 2:00pm – 5:00pm |Tickets available on our webstore: https://cougarwinery.orderport.net/wines/Events. 

Doffo Winery 

Sunset Seafood Boil | Saturday, March 16^th |  6:00pm | Feast on a Southern-style, fresh all-you-can-devour peel-and-eat shrimp, PEI mussels, crawfish, cajun sausage, corn, and potatoes – all perfectly paired with our Doffo Vermentino |  Tickets on our website: doffowines.com/events/  

Temecula Valley Chamber of Commerce Evening Mixer | Wednesday, March 20^th |  5:30pm | Register Here: https://temeculavalleychamberofcommerce.growthzoneapp.com/ap/Events/Register/DpBXJ0xL?mode=Attendee 

Falkner Winery 

Three2Seven events Sip ‘n Shop | March 9^th |11:00am – 3:00pm 

Salsa Night with Salsafama | March 16^th | 5:00pm – 10:00pm  

Fazeli Cellars 

Flights and Bites | March 16^th | 5:00pm – 9:00pm | Enjoy live music with a full bar and our unique flights and bites menu 

Frangipani Winery 

St. Patrick’s Day | March 17^th |12:00 – 5:00pm | $20 Frangipani Winery Members & $25 Non-Members plus tax includes food and one glass of wine | Reservations required by March 14 | Call winery at 951-699-8845 

Cool Jazz Music Night | March 20^th | 6:00pm – 9:00pm | $15.95 plus tax, Includes Dinner and ticket to event. Reservations Required Call 714-801-9235   

Sip and Shop Vendor Market presented by Tala Market | March 24^th | 12:00pm – 5:00pm. | Enjoy Frangipani Estate Winery while shopping with local vendors, and entertainment from local performers.  

Easter Saturday Fun | March 30^th | 12:00pm – 4:00pm | Bunny on site for photos, Live Music, food available for purchase, crafts & fun for kids. 

Leoness Cellars 

All Wine Members Spring Dance | March 29^th | 6:00pm – 9:00pm 

Lorimar Winery 

Laugh Your Glass Off | March 28^th | 6:00pm – 9:00pm | 21+ | $30 / $27 Wine Club / $24 Symphony Club 

Easter Brunch | March 31^st | 11:00am & 2:00pm | Price varies by age  

Masia de la Vinya Winery 

Masia & Danza Blind Tasting Experience | March 2^nd | 11:00am – 2:00pm | Tickets: https://www.masiadelavinya.com/events/masia-danza-blind-tasting-experience/ 

Karaoke Night | March 29^th | 5:00pm – 9:00pm | Enjoy an evening of Karaoke on the patio, along with wine and food truck 

Easter Family Fun Day | March 31^st | 11:00 am – 2:00pm | Easter egg hunt (while supplies last), drink specials, kiddie mocktails, food for purchase by Brew Boyz | Free event! 

Miramonte Winery 

Girls Day Out Spring Market | March 10^th |11:00am – 2:00pm | Free event 

Oak Mountain Winery 

The Killer Dueling Pianos | March 14^th | 6:00pm -10:00pm 

St Pattys Day Celebration with DJ | March 17^th | Featured food items and specialty cocktail! 

Wild West Murder Mystery Dinner | March 23^rd | 6:00pm – 9:00pm | Tickets available on www.oakmountainwinery.com 
 
Peltzer Family Cellars 

Bridal Open | March 2nd | 21+ Only | For more information available at peltzerwinery.com 

Trivia Night: Shrek | March 7th | Gather your swamp squad and unleash your inner ogre expertise. Don’t miss out on this Shrektacular fun! | 21+ Only | For more information available at peltzerwinery.com  

Leprechaun Dash | March 17th  | It’s the 3rd Annual Leprechaun Dash through Peltzer Winery | All Ages | $35 for 21+ • $25 for under 21 | Tickets + Information are available at peltzerwinery.com  

Easter Family Fun Day | March 24th | Enjoy a day full of face painting, gem panning, cooking decorating, bunny AND donkey photo ops, plus so much more! | All Ages | For more information available at peltzerwinery.com 

Ponte Winery  

Spring Winemaker Dinner | March 16^th | 5:00-9:00 pm 

South Coast Winery & Resort 
Girl’s Day Out Market | March 17^th | 11:00am – 4:00pm | Girls Day Out Market provides opportunities for small businesses to sell their products to our local community! | Come sip & shop 25 local businesses, live music, food, desserts, permanent jewelry, photo ops, and more! | Admission is Free 

EASTER The Vineyard Rose Restaurant | March 31^st | 10:00am – 3:00pm | Enjoy an assortment of delicious appetizer displays, refreshing salads, delectable entrees aan omelet station, alongside a mouthwatering carving station as well as a decadent dessert display | Click here to view the full menu and book your reservation: https://www.southcoastwinery.com/dining/menus  

EASTER in the South Coast Tasting Room | March 31^st | Easter Sunday SCW will be hosting Mimosa Tastings with four (4) mimosas with a variety of flavors | $35.00 as well as special savings 25% off any (3) Bottle Purchase  

Thornton Winery 

Easter Sunday Buffet | March 31^st | 11:00am – 5:00pm | Easter Sunday brunch buffet at Cafe Champagne Restaurant includes wine, live music, face painting and a balloon artist | Adults- $125 Children 10 & under $70 Club de vin $112.50 Reserve Club $106.25 | For menu and reservations visit: www.thorntonwine.com or call 951-699-0099. 

Vindemia Winery 

14^th Anniversary Wine Club Reunion | March 2^nd | 2:00pm – 5:00pm | Complimentary to members and their +1s or +2s with some fun surprises in store! | Please email: wineclub@vindemia.com to RSVP 

Wilson Creek Winery 

Can I Be Frank? Sinatra Tribute | March 6^th | 2:30pm | Unwind and sip on a glass of wine while enjoying a complimentary Frank Sinatra Tribute in our Solera Patio performed by local vocalist Mike Vicari | No reservations needed.  

Easter Brunch Buffet | March 31^st | 11:00am, 11:30am, 12:00pm, 12:30pm seating times | Enjoy an Easter Brunch Buffet inside the Champagne Ballroom | Brunch includes buffet, live music and unlimited sparkling wines | Make a reservation at www.wilsoncreekwinery.com 

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

February Winery Events

Akash Winery 

Yoga at Akash | Feb 11^th | 9:00am | Bliss out on the patio with yoga at Akash | Available for purchase by non-members, classes are priced at $25 per person, and include a glass of wine after your session  

Valentine’s Day Pizza Making Class with Bocconcini Pizza Co. | Feb 14^th | 5:30pm – 7:30pm 

Yoga at Akash | Feb 24^th | 9:00am | Bliss out on the patio with yoga at Akash | Available for purchase by non-members, classes are priced at $25 per person, and include a glass of wine after your session 

Baily Winery 

Intimate Vintage Port Tasting | February 3rd,4th,10th,11^th | Intimate at the Estate Tasting Room of the 2003,2006,2009 vintage port accompanied by a delectable selection of cheese and chocolate | Brief history of Temecula Valley Wine Country and Baily Winery | Guests will take home a bottle of their favorite of the three signed by winemaker Phil Baily | $60 per person | Reservations required. Call  (951)972-9768.  

Callaway Winery 
Valentine’s Day Prix Fixe 4-Course Dinner | Feb 14^th | $125 per person General Public | $110 per person Wine Club | For reservations call: 951-587-8889 or email: meritage@callawaywinery.com.  

Churon Inn & Winery 

Valentines Day 5-course Food and Wine Pairing Dinner | Feb 14^th | Live music included | Reservation times 5pm, 6:30pm & 7:30pm | Tickets are on sale now at www.InnAtChuronWinery.com 

Doffo Winery 

Mini Vendor Market | Feb 3-4 | 11:00am – 4:00pm | Free and open to the public 

5 Course Valentine’s Dinner | Feb 14^th | 6:00pm | Private Reserve Cabernet Vertical Tasting paired with courses prepared by Chef Jillian Fae with live violin performance | $159 per person / $149 non-members | Get tickets: www.doffowines.com.  

Frangipani Winery 

Valentine’s Dinner | Feb 14^th | 6:00pm check-in, dinner at 6:30pm. | Enjoy a romantic night out with your special Valentine with a 4-course dinner catered by Gourmet Your Way | $150 Couple plus tax includes dinner+one wine tasting upon arrival and one bottle of wine of your choice from our pre-selected wine list | Reservations required by Feb 10^th. Call the winery at 951-699-8845 or visit Frangipanievents.com to purchase tickets. 

Masia de la Vinya Winery 

Karaoke Night | Feb 23^rd | 5:30pm – 9:00pm | Join us for an evening of Karaoke on the patio, wine and food truck 

Oak Mountain Winery 

4 course Valentines Dinner | Feb 14^th | 5:00 – 8:00pm | In the Cave Café | Tickets available for purchase: https://oakmountainwinery.com/public-events/.  

Anti-Valentines Party in the Vine Terrace | Feb 14^th | 6:00 – 9:00pm | Stevie Nicks Illusion Fleetwood Mac cover band | Tickets available for purchase: https://oakmountainwinery.com/public-events/.  
 
Peltzer Family Cellars 

Peltzer Galentines | Feb 9th | 21+ Only | Tickets + Information are available at peltzerwinery.com 

Love is Blind Flight | February 14th | Grab your boo this Valentine’s Day and enjoy a blind tasting! Y’all will receive 3 mystery wines with a sheet to figure out what they are | More information available at peltzerwinery.com 

Turn Up the Heat Salsa Night | February 17th | Let’s spice things up in the Crush House for our Turn Up the Heat Salsa Night |  21+ Only | Tickets are available at peltzerwinery.com 

The Killer Dueling Pianos | Feb 29^th | Dancing? Encouraged. Singing along? Obviously. Attendance? A must. Join us at the Crush House for an interactive dueling piano performance by The Killer Dueling Pianos | Seating is first come, first served and is family style | 21+ Only | $55 each | Tickets are available at peltzerwinery.com 

South Coast Winery & Resort 
Galentine’s Brunch | Feb 10-11 | Celebrate Galentine’s in The Vineyard Rose Restaurant for brunch with your girlfriends! | Specials will be offered in addition to our normal menus | Book your reservation now through OpenTable.com.  

Girl’s Day Out Market | Feb 18^th | 11:00am – 4:00pm | Come sip & shop 25 local businesses, live music, food, desserts, permanent jewelry, photo ops, and more | Admission is Free  

Wilson Creek Winery 
2024 Valentine’s Day Dinner | Feb 14^th | 6:00pm – 9:00pm | Join us for a romantic evening for you and your special Valentine in our Champagne Ballroom. Enjoy an exclusive 4 course dinner and dessert designed by our Executive Chef | $150 per person | $135 per person (wine club members) | Reserve your tickets now and make this Valentine’s Day truly special with us | View menu & tickets:www.WilsonCreekWinery.com

January Winery Events

Akash Winery 

Laughs By The Glass | Jan 12^th |  7:30pm (doors at 6:15pm) | Join our resident Pied Piper of Comedy, Frankie Marcos, for an all-star evening of standup comedy featuring Steve Furey, Dana Moon, and Gary Anderson | Come early and enjoy wood-fired pizza and a glass of wine before the show | Cost: $25 |  Tickets available here.  
 

Yoga at Akash | Jan 14th | 9 am | Bliss out on the patio with yoga | Available for purchase by non-members, classes are priced at $25 per person, and include a glass of wine after your session | Purchase tickets here 

Yoga at Akash | Jan 27th | 9 am | Bliss out on the patio with yoga | Available for purchase by non-members, classes are priced at $25 per person, and include a glass of wine after your session | Purchase tickets here 

Churon Inn & Winery 

Bridal Show | Jan 21st | 11:00am – 3:00pm | Get ready to be inspired by the latest wedding trends, mingle with top-notch vendors, and discover everything you need to plan your dream wedding | Free Admission  

Cougar Winery & Vineyards 

Yappy Hour | Jan 14^th | 2:00pm – 5:00pm | Meet the trainer from Petsmart, dog adoptions and live music in the picnic area  

Doffo Winery 

Winter Winemaker Dinner | Jan 20^th | 6:00pm-9:00pm | Warm up this Winter with a 5-course winemaker dinner featuring fresh, locally sourced ingredients prepared by renowned Temecula Chef Jillian Fae | Join winemakers Damian and Nadia for this intimate evening of fine wine and fine dining, with each course perfectly paired with a signature Doffo family wine – plus, an exclusive pour of Doffo Port from our Garbellotto cask and early access to our upcoming 2021 Zinfandel | Tickets are $119 ($109 Members) | Purchase tickets: https://shop.doffowines.com/2024-winter-winemaker-dinner-p581.aspx 

Masia de la Vinya Winery 

De-Shrubbing Party | Jan 28^th | 10:00am – 12:00pm |  
$20 per person donating proceeds to Habitat for Humanity; includes lunch sandwich + salad or chips by Boards + Baskets PLUS 1 glass of wine, signed bottle of Brut by owners Ken & Tina Smith; must sign a waiver of liability and bring your own tools 

Peltzer Family Cellars 

Trivia Night: Taylor Swift | Jan 18th | Get ready to shake it off at our Taylor Swift Trivia Night! Test your Swiftie knowledge and join the fun! | All Ages | No Cover 

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.