Foodie Friday: Rosé & Berry Quinoa Salad

Hi all!

It’s almost the weekend and it is going to be a hot one here in Paso Robles! This calls for a crisp wine and light, refreshing dishes. First thing that comes to mind is our newest release, the 2016 Rosé. This Estate Grenache was stomped after harvest. Yes, like I Love Lucy, but with clean rubber boots and probably less hilarity…well, maybe not, I found it pretty funny. Anyways, this light, pastel pink wine has a nose of rose petals and a refreshing palate of strawberries, hibiscus, citrus, and a little bit of minerality. This could be enjoyed on its own, but if you are like me, we love food pairings, so what to pair with this wine?

A quick, fresh, and light Berry Quinoa Salad. The berries are in peak season right now, so it is the perfect time to showcase them. I love eating straight berries, but I think we all know that they are delicious on a salad as it’s a great contrast…vegetal meets sweet. The quinoa and candied pecans add some depth with earthy, nutty flavors. Then the vinaigrette picks it all up with a little zip and herbaceous notes. This is a beautiful and simple compliment to the wine. AND by the way, healthy with great antioxidants.

What would you pair with a lovely Rosé?

Cheers to your weekend and happy Friday!

-Cecily

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Berry Quinoa Salad
2 cups Mixed Greens
Hand full of Blueberries
¼ cup Sliced Raspberries
4 Sliced Strawberries
½ cup of Quinoa
Sprinkled Candied Pecans
Mango Basil Vinaigrette
(optional) Parsley Buds
(optional) Chèvre


Quick Candied Pecans
1 cup Pecans
1 tablespoon of Agave Syrup
¼ teaspoon of Vanilla Extract
Two pinches of Sea Salt (or to your taste)

Heat a saucepan, sprayed with cooking spray of choice, over medium heat. Add pecans, agave, vanilla, and sea salt. Stir consistently making sure the pecans are covered and don’t burn. It will take about 5 minutes for them to reach perfection. Watch towards the end not to burn the pecans because it can happen fast.


Mango Basil Vinaigrette
3 Tablespoons of Basil Olive Oil
1 Tablespoon of Mango Balsamic
Optional salt & pepper.
Can’t find Mango Balsamic, try a Champagne Orange Vinegar.



Pantry Links

Pasolivo Basil Olive Oil

Mango Balsamic

Champagne Mimosa Vinegar

Fully Cooked Organic Quinoa

Candied Pecans

Chevre

Talley Farms Fresh Harvest CSA

Harvest

With the welcoming of Autumn, we are definitely in the midst of harvest. So far in the last month we have brought in from our Adelaida Vineyard: Sauvignon Blanc, Grenache, Zinfandel, various clones of Cabernet Sauvignon, Malbec, Cabernet Franc and Syrah. It has kept us the busiest we have ever been, but it is worth it to have our own fruit in the tanks.

The toughest thing this season has been deciding when to harvest. Normally, we are waiting on the brix (sugars), but this year we are waiting on the flavor and the seeds to go from green to brown. We have certain brix numbers we want to reach with each variety, but going too far over will mean not only higher sugar, but alcohol as well.

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David & Cody talking about when to harvest this block of Cabernet Sauvignon

The weather has also been playing games ranging from hot-hot to mild days. The warmer the weather the faster things go, but with the mild days and cold mornings it slows things down. As farmers though, this is how it goes. The weather is always unpredictable; even with our technology, we cannot harness its wild side.

With the long days, one thing is for sure that we are at least spending a lot of time together.

Happy Harvest!

Cecily

 

 

Seeing Purple – Harvest 2016

On Monday we rang in the harvest season with our only green, golden grape-child, Sauvignon Blanc. It was beautiful and looks like it’s going to be a fantastic vintage! The rest of the season will be filled with blue, purple, and red grapes. Soon it will become a blur of purple as we will be harvesting a total of 11 estate varieties, forecasted to be 60 tons! This will be our busiest season ever, but our proudest.

Since 1995 we have been harvesting our own Cabernet Sauvignon, but this year will be the first year we harvest all estate fruit! Estate just means that it is from our vineyard. So, anytime you see “Estate” on a wine label, it means that the grapes came from that winery’s vineyard. Furthermore, it means that the winery has watched these grapes from slumber, bud, flower, veraison, ripe to juice. It’s a lot more work, but a dream for any winery. This is why this harvest will mean that much more to us.

So, what is on the line up…well, Sauvignon Blanc is one, but the other ten are: Cabernet Sauvginon (obviously, with it being us), Cabernet Franc, Petit Verdot, Syrah, Petite Sirah, Grenache, Mourvedre, Malbec, and Zinfandel. These grapes are coming from three terroir-diverse vineyards in Creston, El Pomar, and Adelaida, which are sub-AVAs of the Paso Robles District. Here’s a quote of my dad, David, from a recent article:

“Every year, the fruit is going to be different thanks to weather,” says Parrish. “But what we can count on are these three sites producing certain characteristics consistently. Creston, with its granitic soil and high calcium content produces grapes with beautiful color and flavor. El Pomar produces enormously round fruit and earthy flavors along with great mouthfeel. And in our Adelaida vineyard, with the mix of clay and calcareous, we get pronounced acidity, both full high tannins, great structure, and spice.”

This is why I find wine so fascinating is that every wine is going to be unique due to not only the variety, weather, winemaker style, but also the location (terroir) that the grapes were grown. As my dad says regularly, wine starts in the vineyard…how a vineyard is kept and its location will determine the grapes’ quality. So, here’s a cheers to the 2016 vintage as we feel it will be a great one!

Visit us next week (Labor Day Weekend, hurray!) at the tasting room as we’ll have out some of our Award Winning Wines!

Happy Harvest-

Cecily