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Cathy Gregg Photography |
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Valentine Guests enjoy chocolate, wine and a toast. Check our 2008 event calendar for upcoming events!
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2006 GMS
Grenache,Mourvedre, Syrah wins Silver at the Santa Barbara County Wine Competition! |
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Wine Lovers Classroom.....
Remember
that there is a difference between fruit and sugar, the two are often
confused. Fruit is a flavor and sweetness is the level of sugar. When a
wine is dry it is low in sugar, when it is fruity it has lots of fruit
flavor. This is very important to differentiate. When you taste a
fruity wine it does not necessarily mean it is sweet.
When
pairing a wine with a dessert it is imperative that the wine be sweeter
than the dessert. Otherwise, the wine will taste tart after eating the
sweet dessert.
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Cathy Gregg Photography
Well,
another year is upon us. If you are like most people you made and
have already broken your resolutions. We recently had a little
Valentine party at the winery where we served delicious sweets and
previewed our Cabernet Port. Our
tasting room is a friendly, dining like environment (albeit a little
chilly since we're making wine not beef jerky) where we can sit around
a table with our guests and chat. As the afternoon turned into
early evening the topic of resolutions, restraint, discipline and other
simply awful associated adjectives was brought up. After a
moment of silence someone exclaimed, "Restraint be damned - tell me one
moment of true bliss that had any connection to restraint!"
I guess for me
life is about finding the balance. Excess, whether it be in
restraint or the abandonment of boundaries, is not life.
It can be like
that with wine. Excess - whether it be alcohol, tannins or
acid - and wine is simply not enjoyable. But not enough of
the above and you have the same result - kind of like a meal that you
were really looking forward to that just fell flat. It's about
finding that balance .....
So as we enter another winemaking year, Grace & I continue to strive for the balance. That, for me, is bliss.
Cheers!
Michael
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NEW WINE RELEASE
2006 Colson Canyon Syrah
Santa Barbara County
Our
2005 Colson Canyon Syrah was hailed as the perfect wine to pair with a
ribeye. The 2006 continues in the tradition of the much praised
Colson Canyon reds. This 20-acre vineyard, meticulously cared
for, yields incredible wine that will not disappoint!
Aromas
of chocolate and dark berry, flavors of blackberry, black
coffee and cherry; deep purple color, aromas of prune, bacon,
sweet taste. Enjoy!
Retail: $28.00
Wine Club: 15% Off
This
new release is now only available to Wine Club members. Wine Club
members receive 15% off all wine purchases! To find out more about the
great benefits of joining our Wine Club, visit our website.
For a full list of our current releases, or to order, visit us at:
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Port, Cheese, Chocolate....and Cigars!
Saturday, March 29th Noon - 4pm at our tasting room located at 2115 S. Blosser Rd. #117, Santa Maria
The
Wine Club members have spoken! Join us as we indulge in some of
the best life has to offer. For those so inclined, bring your
favorite cigar! Call us at (805) 291-1008 for more information.
Santa Barbara County Vintners' Festival
Saturday, April 19th
The annual Santa Barbara County Vintners' Festival
attracts wine lovers from near and far for an opportunity to meet
member vintners, taste their wines, and enjoy great food and music in a
festive outdoor environment. The 2008 Vintners' Festival will be held
from 1 to 4pm on April 19th, 2008 and will once again be celebrated at
River Park in Lompoc. Tickets are $75 per person - but we
can get tickets for $60 for the first ten people who call us at the
winery at (805) 291-1008.
Sunday, April 20th
Join us for a Vintners' Celebration - all wines will be 25% off
in the tasting room. Al "The Tamale Shop" guy will be barbecuing
some of his famous homemade dishes as well! Sample our soon-to-be
released Rose and Sauvignon Blanc!
Evening with the Winemaker
Los Olivos Café & Wine Merchant
Wednesday, May 7th, 5pm to 6pm
Join us at the Los Olivos Cafe & Wine Merchant for wine tasting and hors d'ouerves. Tickets are $15 per person.
For more information call Los Olivos Cafe & Wine Merchant at (805)688.7265
Santa Barbara Wine Festival
Santa Barbara Museum of Natural History
Saturday, June 28th, SAVE THE DATE!
Enjoy the cozy ambiance along serene Mission Creek
where you can sample wines from 70 of the best Central Coast wineries,
including ours! Enjoy tantalizing tastings from local restaurants,
caterers, bakers; and meet savvy experts.
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BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
This recipe will go well with our 2004 Paradise Syrah
or our 2005 Colson Canyon Syrah. You can prepare this meal one
day ahead if more convenient.
5 whole black peppercorns
1 small bay leaf
2 tablespoons coarse sea salt
2 tablespoons fresh rosemary leaves
2 tablespoons (packed) fresh sage leaves
4 1/2 pounds beef short ribs, well trimmed
1/2 cup corn oil
4 cups low-salt chicken broth, divided
4 tablespoons extra-virgin olive oil, plus additional for potatoes
2 cups chopped onion
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1/4 cup tomato paste
1 bottle Syrah
6 large white-skinned potatoes
Grind
first 5 ingredients in spice mill. Sprinkle beef with additional pepper
and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy
large pot over high heat. Working in batches, add beef and brown well,
turning occasionally, about 8 minutes per batch. Using tongs, transfer
beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings
in pot and bring to boil, scraping up any browned bits. Pour deglazed
pan juices into small bowl.
Heat 4 tablespoons olive oil in same
pot over medium-high heat. Add onion, carrots, and celery; sauté until
beginning to brown, about 12 minutes. Add tomato paste and sauté 2
minutes. Add deglazed pan juices and bring to simmer. Return beef and
any accumulated juices to pot. Add wine and remaining 3 cups broth and
bring to boil. Reduce heat to low. Season with pepper. Cover and cook
until beef is very tender, stirring occasionally, about 2 hours.
Using
tongs, transfer beef to large bowl. Tilt pot and spoon off fat from
surface of sauce. Working in batches, puree sauce with vegetables in
blender until smooth; return to pot. Boil until reduced to 4 cups,
about 15 minutes. Add beef and stir to heat through.
DO AHEAD: Can
be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold,
then cover and refrigerate. Bring to simmer before continuing.
Cook
potatoes in pot of boiling salted water until tender, about 25 minutes.
Drain. Place 1 potato on each plate; press to mash slightly. Drizzle
with extra-virgin olive oil. Top with beef. Spoon sauce around beef and
potatoes and serve.
Enjoy! | |
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