Wine & Christmas Movies

Cheers!

Happy Thursday!

It’s almost the weekend and I thought it would be a great time to share some fun pairings, but not the edible kind, more like the feeling kind. The holidays are (for the most part) very warm and fuzzy with wonderful family traditions….a twinkling tree, warm cookies, joyful symphonies, glasses of cider or wine, and Christmas movies. Christmas movies were a staple in our house and we had a list we would faithfully watch every year. We still do even if my parents and I aren’t under the same roof. So without further ado, here are a few of our favorite movies paired with our wines:

2013 Sauvignon Blanc – How the Grinch Stole Christmas, 1966

2016 Estate Rosé – Love Actually, 2003

2013 Silken Blanc – White Christmas, 1954

2014 Zinfandel – The Santa Clause, 1994 & Home Alone, 1990

2013 Petite Sirah – Christmas Carol, 1951

2012 Reserve Silken – While You Were Sleeping, 1995

2013 Reserve Silken – Miracle on 34th Street, 1947 

2013 Reserve Cabernet Sauvignon – It’s a Wonderful Life, 1946  

It looks like I’m going to be busy with this list! What would you pair with your favorite Christmas movie?

Cheers!

Cecily

 

Serving Wine

wine_oct17-2293

Happy Friday!

The seasons have surely changed here in Paso Robles with cloudy skies, showers, and autumn leaves. It’s definitely gotten chillier. With the drop in temperatures, it brings up what temperature is recommended to store and serve wine at? We get this question quite a bit in the tasting room, so with Thanksgiving just around the corner it makes sense to serve up some tips in preparation. I’m sure there have been moments of “How to serve Cabernet Sauvignon” when planning for the holidays, well at least this girl has.

Our PFV Wine List:

Sauvignon Blanc: 45˚-50˚ F for serving

Chardonnay & Viognier Blend: 50˚-55˚ F for serving

Rosé: 45˚-50˚ F for serving

Zinfandel (cool grape,lighter style): 55˚- 60˚ F for serving

Petite Sirah: 60˚- 65˚ F for serving

Cabernet & Petite Sirah Blend: 60˚- 65˚ F for serving

Cabernet Sauvignon: 60˚- 65˚ F for serving

Of course some prefer 40˚F white wine, or 70˚F red wine, and that’s totally fine. It reminds me of Blast From the Past with Christopher Walken’s character preferring Dr. Pepper warm, while most of the public prefer cold. Everyone has his or her preferences and that’s what makes wine like art, it’s subjective.

Wine Storage

For wine storage, the recommendation for long term storage is 55˚F. If you do not have a wine fridge (understandable), I generally recommend a regular fridge over a dark closet because wine ages 4 times faster in those conditions. What does this mean? It means that it will loose structure, color, and could possibly develop faults. I just wouldn’t plan on long term storage in a regular fridge.

Hopefully this information was helpful. We hope that your Thanksgiving is filled with warmth, love, and memories. I feel so thankful to have my family, good food & wine, and a home as I know that not everyone has these things. If you are looking for a way to give this season, we work with Must! Charities and Paso Robles has a free meal at the Centennial Park on Nov 23rd that needs support. And lastly, there is a wonderful wine event to continue the support of Santa Rosa/Napa/Sonoma in December!

Cheers & Blessings,

Cecily

 

Cool Off with White Wine

daydreaming_instagram

It’s hot today!  It only makes sense that white wines are on our minds. Here’s what the PFV staff daydreams about…

“The Sauvignon Blanc, Sutter Creek on a patio with my daughter Dakota enjoying the the mountain air..ragtime music in the background enjoying truffle salt marcona almonds and lemon citrus gruyere.” -Lynlee, Lead Tasting Hostess


“The Sauvignon Blanc at Concerts in the Park. Enjoying a nice evening listening to local music and watching people have fun and enjoy life. Just being around neighbors and the community.” -Cyndi, Executive Administrative Assistant


“I’d pick the Silken Blanc. Sunset under an oak…a gentle breeze. My husband, family, and closest friends at a table with candles and fresh lavender. Lots of joy and laughter. Roasted rosemary chicken, grilled market veggies, and fresh baked bread with either olivet foin or fromage d’affinois.” -Cecily, General Manager


And it’s still Wednesday, but at least tomorrow is Concerts in the Park here in Downtown Paso bringing us that much closer to the weekend! 

Thanks – Giving

Thanksgiving is a wonderful time of year. It is actually my husband (our Asst. Winemaker), Ethan’s, absolute favorite holiday and well, it hasn’t taken much convincing for me to join him. I’m sure it is the warmth of the colors, the candles, the comforting food, and being around loved ones that make it so. I’m sure the hot stoves and ovens actually make it a warm house too, but it’s the actual warm, fuzzies that stick with us.

thanks1_sm

Even though we are off that day, we do not sleep in as we have work to do! Ethan and I love being apart of the food prep as it is our way of showing love to our families.

Ethan is our turkey guy in the family. He spends time slowly prepping the turkey for cooking by chopping herbs, garlic, and citrus. He is very thoughtful about this whole process.

thanks2

As for me, I make a pecan pie which stirs up memories of my Grannie, who used to be the one that made them. The smell as it bakes brings a sense of comfort as I remember her laugh and smile.

_MG_1275-2

We usually then delegate the rest of the dishes. Taking turns each year cooking our style of yams, stuffing, and green beans. The day is really a family effort. Every person contributes.

side dishes

Of course, we always make sure that we have wine with the meal as well as sparkling cider!

  • 2013 Sauvignon Blanc
    • Cheese Plate & Pear
  • 2013 Chardonnay
    • Duck
  • 2012 Zinfandel
    • Turkey
    • Stuffing
  • 2010 Silken Blend
    • Ham
    • Green Beans

_MG_1345-39

With all these things, there is so much to be thankful for. And it really makes me stop and become overwhelmed by the fact that we are so blessed. We know that not everyone is fortunate to be blessed to have a family, or even a plate of food. That is why we are wanting to help this holiday season with not only being thankful, but the giving.

On Dec. 1st, next Tuesday, it is #GivingTuesday and we have been partnering with Must! Charities for over a year. They give to our local Food Bank and the Boys & Girls Club, which both are organizations that need on going support.

If you would like to join us in giving now or on Dec 1st, please feel free to at mustcharities.org and share an unselfie, using the graphic below, with us using #mustcharities #parrishfamilyvineyard as we will be posting a collage of those who have given so far on Dec 1st to inspire others. The idea is to spread the spirit of giving and being other minded, which is something that our world needs. If you are unable to give, be inspired to give in a way to someone in need whether it is encouragement, or a small token of love.

Thank you and be blessed this Thanksgiving, no matter where you are.

Cecily

37703_must_unselfie_11x8.5_v2-2

Print out the above and write in why you are supporting must!

Tour & Sip – First Glimpse of Adelaida

This past weekend, during Paso Wine Fest, we invited our club members to join us at our picturesque Adelaida Vineyard. It was a wonderful time of sharing two new wines and our future home for Parrish Family Vineyard!

toursip-3

David and Lynn Parrish

First about the wines! The wines we released to our wine club was our 2013 Silken Blanc and 2012 Reserve Cabernet Sauvignon. The 2013 Silken Blanc is our first white blend of 85% Chardonnay and 15% Viognier. It’s a delicious summer wine that welcomes you with an orange blossom nose and a jasmine, fresh citrus palate with a hint of cream and spice. This wine will be available in the tasting room starting Thursday, May 21st!

The 2012 Reserve Cabernet Sauvignon is probably better than our beloved, gold winning 2010 Reserve Cabernet Sauvignon, which is, of course, fine to have happen! It has a rich body with great structure of blue and black fruit such as blackberry, blueberry, and cassis. It was aged in new and neutral oak for 22 months…giving it plenty of time to develop its full-bodied character. This wine, while newer, is only going to get better with age.

2013 Silken Blanc and 2012 Reserve Cabernet Sauvignon

2013 Silken Blanc and 2012 Reserve Cabernet Sauvignon

The wines accented the beautiful day and of course, the vineyard, which our club got to explore with a walking tour. My dad, David, began the tour with showing them the calcareous wall that will be a great highlight of our tasting room experience. For those not familiar with calcareous soil, it is from fossil shell beds. It becomes gold for vineyards when mixed with a top layer of clay. That is why you will frequently hear about calcareous from wineries because it is what makes vines flourish and fabulous future wines.

Calcareous and clay

Calcareous, Clay, Mix Display Box

David sharing about the planning of the vineyard and calcareous

David sharing about the planning of the vineyard and calcareous (just a peak at our calcareous wall)

Our club members were shown the view of the future tasting room and the blocks of the vineyard. The Adelaida vineyard is made up of 7 varieties, mainly Bordeaux grapes, that will become our Estate Wines. The Bordeaux varieties are Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Sauvginon Blanc. There is also a small amount of Zinfandel and Syrah. We are of course thrilled to be adding such fantastic varietals to our wine portfolio!

The blocks

The blocks against the view

Club members

Club members listening and enjoying the view

David in the vineyard

David in the vineyard talking about spacing and maintenance 

Club members

Club members in the vineyard 

Club Members

Club member, Katie listening with some wine

The show and tell continued with our talented architect, Shana Reiss, being present. She shared with our members through out the event about the vision for the future winery and tasting room. We are so thankful to have Shana apart of our team and for all her hard work she has done in the last couple years.

Shana with her plans

Shana with her plan boards 

Shana talking about the site

Shana talking about the tasting room site

Shana sharing with Tedde

Shana sharing with club member, Tedde, about the floor plans

Shana’s sister, Michelle, even joined us for a while and worked on pastel landscapes of the vineyard!

Michelle working on pastels of the vineyard

Michelle working on pastels of the vineyard

Pastels

Pastels

While we all enjoyed the education of the event, we also enjoyed the company, live music (with a little impromptu karaoke) with Richard Villanueva, delicious food, and great wine!

Thank you to our club members who came to visit us on Saturday. We look forward to many more occasions to celebrate with you!

Also, a big thank you to Richard & Theres Villanueva, Next Door Bistro, Wandering Cookie, All About Events, and our staff Cyndi, Noni, Adrielle, Shannon, Ben and our club member Diane who worked to make the event perfect!

Here’s some more photos….

This slideshow requires JavaScript.

Thanksgiving Foodies – Noni & David

Noni and David now share their favorite Thanksgiving dishes!

Noni’s says that this easy sweet potato casserole is like desert with the buttery and sweet topping.  It truly sounds delicious!  And David goes for the classic with turkey and gravy.  He does seem eager to carve the turkey every Thanksgiving!  Although, as the carver he hands out little samples to everyone in the family.

Sweet Potato Casserole 
PFV Pinterest Recipe: http://www.pinterest.com/pin/341358846730722832/
Pair With: GSM belnd

Turkey (Apple Cider Glazed Recipe)
PFV Pinterest Recipe: http://www.pinterest.com/pin/341358846730723058/
Pair With: Chardonnay, Pinot Noir, Sparkling Wine

Bourbon Gravy
PFV Pinterest Recipe: http://www.pinterest.com/pin/341358846727320842/

May your Thanksgiving be full of love, joy, and gratitude! 

Share in the season’s joy with us:
http://www.parrishfamilyvineyard.com

Thanksgiving Foodies – Bree & Cecily

More Thanksgiving foodie thoughts! Here’s what Bree and Cecily (that’s me!) had to say regarding their favorite Thanksgiving dishes:

Bree shares a delicious roasted butternut squash dish that sounds perfect for Thanksgiving, or anytime during the fall/winter months.  I’m thinking you could even substitute the butternut squash with pumpkin!  My favorite dish is Pecan Pie because it’s not only a delicious way to finish the meal, but it brings back memories of being with my grannie who also loved pecan pie.

Garlic Parmesan Roasted Butternut Squash 
PFV Pinterest Recipe: http://www.pinterest.com/pin/341358846730706465/
Pair With: Chardonnay

Classic Toasted Pecan Pie
PFV Pinterest Recipe: http://www.pinterest.com/pin/341358846727320800/
(the recipe is in the comments)
Pair With: Port, Sherry, GSM Blend

May your Thanksgiving be full of love, joy, and gratitude! 

Share in the season’s joy with us:
http://www.parrishfamilyvineyard.com