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Who is that guy?

Date: Mon, Apr 21, 2008 Winery Blogs Wine Business

It's Ashby - our mascot who will celebrate his 14th birthday this August! Want to give him a virtual "pat?" Just follow the link below! Chantico

Pat Ashby!



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The Bud Factor

Date: Fri, Apr 18, 2008 Winery Blogs Wine Business

It has begun - the budding that is. First there was no sign at all, telling us that we could still sit inside, read that book, stoke that fire, and generally lay low; that was last month. Now, the buds have not only swollen, but have begun to allow the leaves they have been creating, nurturing, and protecting, to emerge. The Napa Valley is a beautiful site these days, with spindly stalks showing signs of green growth. Our books have been set aside and instead, we meander (well, depends on the morning chill, some days it's more of brisk walk) through the rows, checking to see that all is well. And it is. Chantico.



two spurs post pruned

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Our Weekend

Date: Mon, Mar 17, 2008 Winery Blogs Wine Business

On Friday, we flew to Park City, Utah to participate in the National Ability Center's Red, White and Snow event. The NAC is an incredible organization run by Meeche White, who has more energy than anyone we've ever met. The photos tell the story.

Main Street, Park City, Utah
DSC08858

Our car greets us!
DSC08908

Some of the children the NAC serves
DSC08891

Auctioneer David Reynolds and his wife, Colleen
DSC08879

Linda with Karen & Neil Aldoroty (of Fifty Five Degrees)
DSC08872

And back to our world – Mark, Steve, Gerich & Seth
DSC08853

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Our Weekend

Date: Mon, Mar 17, 2008 Winery Blogs Wine Business

On Friday, we flew to Park City, Utah to participate in the National Ability Center's Red, White and Snow event. The NAC is an incredible organization run by Meeche White, who has more energy than anyone we've ever met. The photos tell the story.

Main Street, Park City, Utah
DSC08858

Our car greets us!
DSC08908

Some of the children the NAC serves
DSC08891

Auctioneer David Reynolds and his wife, Colleen
DSC08879

Linda with Karen & Neil Aldoroty (of Fifty Five Degrees)
DSC08872

And back to our world – Mark, Steve, Gerich & Seth
DSC08853

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Anyone need a haircut?

Date: Sun, Mar 2, 2008 Winery Blogs Wine Business

It's that time of year - time to prune the vines. Right now the vineyard looks a bit like Out of Africa - it's a jungle out there. The cover crop is so healthy that one almost needs a machete to get through the rows. Once the vines are pruned,* the cover crop will be tilled back into the soil giving it an enormous nutrient boost - sort of like eating an orange vs. taking a Vitamin C pill. We try to do "oranges" as much as possible! So, below are some before and after photos of the vineyard. Chantico.

*Our vines are "Cordon-trained" and so our pruning method is called, "spur-pruned." More Viticulture 101 in a future blog!

The vines pre-pruning:
pre-pruned vertical shot

The cover crop:
cover crop

A Spur-pruned vine:
two spurs post pruned

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Anyone need a haircut?

Date: Sun, Mar 2, 2008 Winery Blogs Wine Business

It's that time of year - time to prune the vines. Right now the vineyard looks a bit like Out of Africa - it's a jungle out there. The cover crop is so healthy that one almost needs a machete to get through the rows. Once the vines are pruned,* the cover crop will be tilled back into the soil giving it an enormous nutrient boost - sort of like eating an orange vs. taking a Vitamin C pill. We try to do "oranges" as much as possible! So, below are some before and after photos of the vineyard. Chantico.

*Our vines are "Cordon-trained" and so our pruning method is called, "spur-pruned." More Viticulture 101 in a future blog!

The vines pre-pruning:
pre-pruned vertical shot

The cover crop:
cover crop

A Spur-pruned vine:
two spurs post pruned

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Cabernet for Connoisseurs 2008

Date: Sat, Mar 1, 2008 Winery Blogs Wine Business

Last night the Koret Family House held it's annual Cabernet for Connoisseurs at the St. Regis Hotel in San Francisco. This sold out event is as near and dear to our hearts at Anomaly as can be. Our good friends, Neil and Karen Aldoroty co-chaired the event this year and if they weren’t' already running their own business of Fifty Five Degrees in St. Helena, they could turn professional as fund-raising chairs. The event was an enormous success. What Koret Family House does for families with children undergoing serious medical treatment is nothing short of miraculous. They not only provide free housing so that families can stay together close to UCSF, but they provide a safe haven and a place where families can console each as they each navigate the medical maze they have found themselves in. Please take a look at their website www.familyhouseinc.org to see what these true miracle workers do each day. AS you can see, we were deeply touched, as we have been each year that we've had the good fortune to participate. Chantico.

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Cabernet for Connoisseurs 2008

Date: Sat, Mar 1, 2008 Winery Blogs Wine Business

Last night the Koret Family House held it's annual Cabernet for Connoisseurs at the St. Regis Hotel in San Francisco. This sold out event is as near and dear to our hearts at Anomaly as can be. Our good friends, Neil and Karen Aldoroty co-chaired the event this year and if they weren’t' already running their own business of Fifty Five Degrees in St. Helena, they could turn professional as fund-raising chairs. The event was an enormous success. What Koret Family House does for families with children undergoing serious medical treatment is nothing short of miraculous. They not only provide free housing so that families can stay together close to UCSF, but they provide a safe haven and a place where families can console each as they each navigate the medical maze they have found themselves in. Please take a look at their website www.familyhouseinc.org to see what these true miracle workers do each day. AS you can see, we were deeply touched, as we have been each year that we've had the good fortune to participate. Chantico.

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We did need the rain!

Date: Sat, Jan 5, 2008 Winery Blogs Wine Business

And it came - and came and came. We logged in 5 inches since yesterday morning. Torrents. It was fantastic! The vines are asleep so they missed the fanfare, but the well (down below at 567 feet) is singing songs like: "Who Can Stop The Rain" "Rainy Days and Mondays" and "I Think It's Gonna Rain." Bring it on!! Chantico - and yes, do have a hot chocolate and stay warm and cozy inside!

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We did need the rain!

Date: Sat, Jan 5, 2008 Winery Blogs Wine Business

And it came - and came and came. We logged in 5 inches since yesterday morning. Torrents. It was fantastic! The vines are asleep so they missed the fanfare, but the well (down below at 567 feet) is singing songs like: "Who Can Stop The Rain" "Rainy Days and Mondays" and "I Think It's Gonna Rain." Bring it on!! Chantico - and yes, do have a hot chocolate and stay warm and cozy inside!

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Nana Would be Proud

Date: Fri, Dec 14, 2007 Winery Blogs Wine Business

Seth and Lisa would have made Nana Goldfarb proud with the Rugelach cookies they made - in fact, the ones they made were far tastier than Nana's (I didn't say that, did I?). Chantico.

Nana Goldfarb’s Rugelach

8 oz. cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1/4 cup granulated sugar, plus 9 tbsp
1/4 tsp kosher salt
1 tsp vanilla extract
2 cups all-purpose flour

Filling: 4 tbsp granulated sugar
4 tbsp cocoa powder

Topping: 3 tbsp sugar
1 tsp cinnamon

Cream the cream cheese and butter in electric mixer until light. Add 1/4 cup sugar, salt and vanilla. With the mixer on low, add the flour until just mixed. Pour dough out and form into ball. Cut the ball in fourths, wrap each piece and refrigerate for one hour.

Roll each ball into 8-9" circle. Sprinkle on mixture of sugar & cocoa powder. Cut the circle into 12 wedges. Beginning with the wide edge. roll up each triangle. Place the rugelach, with the ends tucked under, on parchment-lined baking sheet. Chill cookies for 30 min. Then brush tops of each cookie with an egg wash and sprinkle with cinnamon/sugar mixture. Bake 15-20 min. at 350 or until lightly browned. Cool on wire rack.

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Nana Would be Proud

Date: Fri, Dec 14, 2007 Winery Blogs Wine Business

Seth and Lisa would have made Nana Goldfarb proud with the Rugelach cookies they made - in fact, the ones they made were far tastier than Nana's (I didn't say that, did I?). Chantico.

Nana Goldfarb’s Rugelach

8 oz. cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1/4 cup granulated sugar, plus 9 tbsp
1/4 tsp kosher salt
1 tsp vanilla extract
2 cups all-purpose flour

Filling: 4 tbsp granulated sugar
4 tbsp cocoa powder

Topping: 3 tbsp sugar
1 tsp cinnamon

Cream the cream cheese and butter in electric mixer until light. Add 1/4 cup sugar, salt and vanilla. With the mixer on low, add the flour until just mixed. Pour dough out and form into ball. Cut the ball in fourths, wrap each piece and refrigerate for one hour.

Roll each ball into 8-9" circle. Sprinkle on mixture of sugar & cocoa powder. Cut the circle into 12 wedges. Beginning with the wide edge. roll up each triangle. Place the rugelach, with the ends tucked under, on parchment-lined baking sheet. Chill cookies for 30 min. Then brush tops of each cookie with an egg wash and sprinkle with cinnamon/sugar mixture. Bake 15-20 min. at 350 or until lightly browned. Cool on wire rack.

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Thanks, Mom

Date: Fri, Dec 14, 2007 Winery Blogs Wine Business

Here are Gerich's recipes for his Christmas Wreath cookies and Chocolate Fudge. Note the message from his mom. Now we know why we like Gerich so much! Chantico.

Gerich’s Christmas Wreaths

Here it is. Good Luck. Love Mom

CHRISTMAS WREATHS (made w/cornflakes)

1/2 c. butter 1/2 tsp. vanilla
30 marshmellows 3 1/2 c. cornflakes
1/4 tsp. (or more) green food coloring red cinnamon candies

Melt butter & marshmellows over low heat, or in microwave (“MW”) 2 min.on medium. Remove from heat; add coloring, vanilla and cornflakes. Blend thoroughly. While still warm drop from teaspoon onto ungreased cookie sheet or foil. Shape into wreaths w/ fingers dipped in cold water (lightly). Decorate w/ cinnamon candies (three/wreath looks good if wreaths aren't too) Makes 25-30 when doubled. Best to make 2 batches rather than doubling ingredients.

With MW, melt butter on med. or 70 % power. Add marshmellows and MW until soltened (approx. 2 min.) med 70 % power Stir. and continue recipe.

Gerich’s FUDGE Recipe

1 2/3 cup sugar
1/2 cup evaporated milk
2 cups mini marshmallow's
2 cups (one package) semi-sweet chocolate chips
1 teaspoon vanilla
dash salt

1) mix sugar and evaporated milk together and microwave for 4 min @ 70% power
2) take out, stir well and then MW again for 2-3 min @ 70% power or until boiling and sugar dissolves
3) add rest of the ingredients and stir until MM + CC are melted together.
4) pour out into buttered 8x8 glass baking dish
5) let cool, then cut. makes a bunch of fudge.

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Thanks, Mom

Date: Fri, Dec 14, 2007 Winery Blogs Wine Business

Here are Gerich's recipes for his Christmas Wreath cookies and Chocolate Fudge. Note the message from his mom. Now we know why we like Gerich so much! Chantico.

Gerich’s Christmas Wreaths

Here it is. Good Luck. Love Mom

CHRISTMAS WREATHS (made w/cornflakes)

1/2 c. butter 1/2 tsp. vanilla
30 marshmellows 3 1/2 c. cornflakes
1/4 tsp. (or more) green food coloring red cinnamon candies

Melt butter & marshmellows over low heat, or in microwave (“MW”) 2 min.on medium. Remove from heat; add coloring, vanilla and cornflakes. Blend thoroughly. While still warm drop from teaspoon onto ungreased cookie sheet or foil. Shape into wreaths w/ fingers dipped in cold water (lightly). Decorate w/ cinnamon candies (three/wreath looks good if wreaths aren't too) Makes 25-30 when doubled. Best to make 2 batches rather than doubling ingredients.

With MW, melt butter on med. or 70 % power. Add marshmellows and MW until soltened (approx. 2 min.) med 70 % power Stir. and continue recipe.

Gerich’s FUDGE Recipe

1 2/3 cup sugar
1/2 cup evaporated milk
2 cups mini marshmallow's
2 cups (one package) semi-sweet chocolate chips
1 teaspoon vanilla
dash salt

1) mix sugar and evaporated milk together and microwave for 4 min @ 70% power
2) take out, stir well and then MW again for 2-3 min @ 70% power or until boiling and sugar dissolves
3) add rest of the ingredients and stir until MM + CC are melted together.
4) pour out into buttered 8x8 glass baking dish
5) let cool, then cut. makes a bunch of fudge.

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