Tasting Room Bread Recipe: Safflower-Coriander Loaf

Date: Fri, Dec 5, 2008 Wine Tasting

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Food & Wine: Top Regions, Top Red Wines

Date: Mon, Dec 1, 2008 Wine Tasting

In the Holiday issue of Food & Wine Magazine, F&W chose just TWO red wines and producers from each of their "favorite" regions—wines and producers that they felt illustrate the best and most interesting red wines from that region. Their choices for Paso Robles are (drumroll, please!)

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Food & Wine: Top Regions, Top Red Wines

Date: Mon, Dec 1, 2008 Wine Tasting

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Porsches and Picnics

Date: Sun, Nov 30, 2008 Wine Tasting

Every year on the third weekend of October, the wineries of Paso Robles host a Harvest Wine Tour. For us, it is a pleasant break from the routines of crush, a chance to get together with friends and customers. As usual, we fired up the coals and grilled some lamb ribs and duck breasts as appetizers.

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Porsches and Picnics

Date: Sun, Nov 30, 2008 Wine Tasting

Every year on the third weekend of October, the wineries of Paso Robles host a Harvest Wine Tour. For us, it is a pleasant break from the routines of crush, a chance to get together with friends and customers. As usual, we fired up the coals and grilled some lamb ribs and duck breasts as appetizers.

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Porsches and Picnics

Date: Sun, Nov 30, 2008 Wine Tasting

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Our Goose is Cooked!

Date: Thu, Nov 27, 2008 Wine Tasting

For Thanksgiving, we decided to cook a goose. Dan stuffed the bird with coarse chopped white onion, carrots, celery, whole cloves of garlic, and fresh bay. The skin was rubbed with grey French sea salt and freshly cracked pepper, then dusted with paprika. The grand old bird also gave us goose frittata and later in the week, homemade goose stock, simmered with more mirapoix (onions, celery, carrots), caramelized onions for darker color, garlic, ginger root, asparagus ends and Italian parsley.

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Our Goose is Cooked!

Date: Thu, Nov 27, 2008 Wine Tasting

For Thanksgiving, we decided to cook a goose. Dan stuffed the bird with coarse chopped white onion, carrots, celery, whole cloves of garlic, and fresh bay. The skin was rubbed with grey French sea salt and freshly cracked pepper, then dusted with paprika. The grand old bird also gave us goose frittata and later in the week, homemade goose stock, simmered with more mirapoix (onions, celery, carrots), caramelized onions for darker color, garlic, ginger root, asparagus ends and Italian parsley.

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Our Goose is Cooked!

Date: Thu, Nov 27, 2008 Wine Tasting

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The Ins and Outs of Tank Cleaning

Date: Tue, Nov 25, 2008 Wine Tasting

The other morning I was cleaning out the last tanks of the season, which involves clambering into the stainless steel tank barefoot by worming through an 18" opening, and then water-blasting and scrubbing the walls, seams, fittings and ceiling of the tank. It's boring but satisfying work. With a water rifle in hand, one's imagination runs toward Star Wars scenarios, so I was gunning down my enemies with the pressure washer. And then for some reason, I began thinking about how other winepeeps get in and out of a tank.

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The Ins and Outs of Tank Cleaning

Date: Tue, Nov 25, 2008 Wine Tasting

The other morning I was cleaning out the last tanks of the season, which involves clambering into the stainless steel tank barefoot by worming through an 18" opening, and then water-blasting and scrubbing the walls, seams, fittings and ceiling of the tank. It's boring but satisfying work. With a water rifle in hand, one's imagination runs toward Star Wars scenarios, so I was gunning down my enemies with the pressure washer. And then for some reason, I began thinking about how other winepeeps get in and out of a tank.