Serving Wine


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,




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.


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!




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-


Wine & Cheese Séminaire

cheese event

Wine & Cheese Séminaire
Saturday, October 15th • 11am
122o Park Street, Downtown Paso Robles

Join Cecily Parrish Ray of Parrish Family Vineyard & Sophie Broban-Doering of Fromagerie Sophie for a guided journey of wine, fromage, viande (meat), and other accoutrements. Learn details of your favorite wines along with how they pair them and the background on the fromage. The experience will feature six Parrish Family wines and twelve delicious pairings.

$50.00 per person
wine club discounts apply

Tickets Available at

-limited seating available-

Pair Me With – Cabernet Sauvignon

Pairing - CabHi All!

Keeping with the spirit of Bordeaux wines today, I thought it was time to talk about the food that pairs best with the big, the bold…Cabernet Sauvignon.  A wine that can hold its own and be well known by three letters, CAB, is saying something.  It is definitely our pride and joy.

Cabernet Sauvignon is really a perfect addition to a Christmas celebration with your loved ones.  Whether it is smooth, fruit forward, and medium in body, or it is big, peppery, and full of richness, this is a wine that can go with many classic Christmas dishes.  An added bonus is that its red color keeps you festive!  A classic holiday dish and one of my favorites is Prime Rib.  When I graduated from AAU, I celebrated that evening with my family at The House of Prime Rib and what did we have with our meal?  Cabernet.  The creamy, richness of the meat creates wonderful harmony with the black fruit notes as well as the pepper in the wine.  It’s heavenly delicious.  Another great cut of beef to pair with a Cab is a New York Strip.  New York Strips are flavorful and peppery and would go well with a more medium bodied Cab as your palate wouldn’t become over powered by too much boldness.  It would allow for the fruit to merry with the natural flavors of the cut.  Honestly, any cut of beef would go well with a Cab and I feel almost silly writing that, but hey, some of our readers may just beginning their wine ventures.

Another red meat that says classic Christmas dinner is Lamb.  I called my mom yesterday to discuss the Christmas dinner game plan and she shared that she had already gotten lamb.  I was excited because I love lamb and well, it means Cab.  A beautiful herb crusted rack of lamb would be perfect with just about any Cabernet.  The herbs, the rich lamb flavors, and the slight pepper compliment this red.  On Pinterest, I found a recipe for Pesto Crusted Lamb…this would be a fun twist.

The awesome thing about Cabernet is that it can be used in dishes.   It’s a great wine to reduce into a sauce to pour over delightful red meats.  It’s not too difficult to do and it can take a dish like, filet mignon, to another level of rich flavor profiles that will cause a good silence around the dinner table.  Butter, wine, and herbs will never do you wrong…well, except if used excessively.

Lastly, if you live in Whoville, I’m sure a lovely Roast Beast will be complimented by the Cab.  It’s something that even the Grinch can get on board with.

Below is a list of our Cabernets and what they would work best with based on their individual personalities.

We wish everyone a very Merry Christmas!  Cheers to you and your loved ones…may it be full of warm memories!


2006 Reserve Cabernet Sauvignon – Veal, Lamb, Venison 

2007 Reserve Cabernet Sauvignon – Ribeye, New York Strip, Pork Roast

2009 Reserve Cabernet Sauvignon – Veal, Bison, Wild Boar 

2010 Reserve Cabernet Sauvignon (Our Double Gold Winner, 90pt Wine) – Filet Mignon, Prime Rib, Lamb