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

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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

 

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

Post-Harvest…the Juice

So, it was a 3 week whirlwind of grapes, grapes, oh, and grapes. On Wednesday, we took a moment with some media guests (thanks again Donna, Tyler, and Mike!) to just do some tasting. And what we found was the fruit of our labor has led to the beginning of beautiful wines!

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2016 Estate Rosé

Aroma, wow, does this wine have it. It was watermelon and rose petals done in such an elegant way. I kept wanting to sniff the wine. The flavor was lovely as the rose petals carried into the palate in such a delicate and loving way. Admittedly, I teared up as that’s just how much I loved it. This rosé is our first and it was made from our Grenache in Templeton. I cannot wait to release this wine! It still has a little more time, but I could have easily drank a glass of it the other day.

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2016 Estate Sauvignon Blanc 

It was a beautiful blend of tropical and stone fruit. I got white peaches with hints of guava and pineapple. It was light, but far from dull as the attack, acidity, and finish were all there. What amazed me with this wine was how delicate and sophisticated it was…it was at a level we hadn’t reached before with Sauvignon Blanc. The Sauvignon Blanc fruit came from our Adelaida vineyard.

2016 Estate Zinfandel

Because we had to taste a red, we tasted the Zinfandel, which had been barreled down a week or two ago. It was a wine in its infancy as it was still pretty bare of oak. That being said the fruit was there. Raspberries, pomegranates, and cranberries. It had touches of sweet cherry candy, but with time that will mellow out. I pictured Thanksgiving…turkey on the table with an herby stuffing. Since I am not a big cranberry sauce fan, I will gladly replace that berry flavor with Zinfandel.

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The other wines are still not done in the tank, but with 3 wines showing to be as wonderful as they were, I cannot wait to try the rest! The guys, Dad (David), Ethan, and Cody have done a fantastic job. The exciting part will be sharing these wines with you in the future. I think the rosé will probably be first, but the release date is unknown currently.

For now, stop in at the tasting room for our newest release, the 2015 Sauvignon Blanc. I’m loving this wine and we pair it with a Honey Chevre made by Vivant Fine Cheese & Central Coast Creamery!

Have a great Friday!

Cecily