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December @ Woodworth Vineyards

Category: Newsletters  |  Permalink

Published: Friday, November 28, 2014

Happening in the Vineyards...

I am sorry for those of you who may have been caught at airports in bad weather, or stuck in the rain or snow on Thanksgiving, but here in De Luz it was 87 and sunny. 

The vines are finally going dormant and turning yellow.  The liquid amber and Japanese lantern trees are a beautiful brick red.  It's supposed to be rainy and cool this week, so that should bring in December nicely.

 

 

 

 

 

 

 

 

 

 

 


 

Bottling the 2013 Blanc de Blanc...

Many of you have followed the saga of getting our first sparkling wine made and released.  it was definitely a labor of love with lots of starts and re-starts, but the result was our wonderful Luna de Luz a Blanc de Noir.  We've decided to try again, this time with Chardonnay, for a Blanc de Blanc.  We just completed the first step in the traditional Method Champenoise process and started the second step.  Here are the steps for this labor intensive method:

1) Primary fermentation (the first fermentation after crush usually in tank),

2) Resting on Lees.  The wine is mixed with yeast again and bottled.  It is corked with a rubber stopper and crown cap.  It's then laid on it's side in a cold environment for up to 15 months. This is the secondary fermentation which creates the bubbles. 

3) Riddling.  This is where the wine is agitated over a period of time to get the yeast sediment into the bottle neck.,

4) Disgorgement.  The neck is frozen and the cap popped off along with the sediment.

5) Dosage.  A small amount of sweetning is added if wanted. And finally

6) Finally, the wine is corked, capped and labeled. 

Pete Mousis, one of our winemaers, was overseeing this first process and talks about the steps involved in making a sparkling.

 


 

Greater than the sum of it's parts...Blending

Wine blending is a physically simple task. You take different wines and mix them together.  What could be easier? Unfortunately, the law of unintended consequences can take over.

Winemakers blend for a variety of reasons. Different barrels of the same wine are routinely blended to even out oak or tannins. Different years of the same wine may be blended to improve the characteristics of the wine. Or, different varietals are blended to create entirely new wines with the best (and sometimes worst) characteristics of all the wines.

Once or twice a year Tim Kramer (consulting wine maker) and I meet together to determine the blends for our Sweet Sophie, Wild Bandit, Sidekick and Black Dog wines. It's my favorite thing. Tim brings out the beakers, glasses and dump buckets and we measure, mix and taste until we both believe we have the best version of what we are looking for.

Tim and I met a couple of weeks ago and had a great time blending the reds. There is a lot of math involved (Tim does this, not me) to figure out how much wine can be made based on the percentage blends. Here is what we came up with for our next wines.

Wild Bandit (non-vintage): 65/35, Syrah/Pinot

Sidekick (2012): 55/45, Merlot/Syrah

Black Dog (2012): 55/30/15, Syrah/Merlot/Cabernet

We will be blending them several months before bottling so that the flavors and characteristics can blend in barrel. Can't wait!


 

Great Thanksgiving Leftovers...

By now everyone is just about done with Thankgiving leftovers.  However, I thought I'd go ahead and share something with you that we tried last night...and it was great!  I got this from the Pioneer Woman cooking show last week and it sounded so easy I naturally had to try it.  It's a Thanksgiving Dinner Panini. 

Basically, take two pieces of your favorite bread and spread a little Dijon mustard on each.  Also add a slice of swiss cheese to each piece.  Then just put shredded turkey, cranberry sauce, and dressing on one of the pieces of bread.  Top it off with some of your cold gravy.  Top this with the other piece of bread with the swiss cheese.  Carefully butter the bread and put it into a Panini press, George Foreman or in a frying pan (with a weight on it) and let it cook until the bread is browned and everything is warm and gooey.  It sounds ridiculous, but it turns out really good.  We had it with Pinot Noir.  So, if you have just one more meal to go from the leftovers, try this for something different.

If there is any leftover Pumpkin or Apple Pie try having a little Sweet Sophie with it. 


 

The Perfect Christmas Gift...

If you have friends, relatives, employees, or anyone you need to buy a gift for in Southern California, get them something that they will remember forever.  I'm talking about a gift certificate for a private Wine and Cheese pairing here at Woodworth Vineyards in De Luz.  It's only $15 per person. 

Gary and I will host your guests on a tour of the vineyards and they will enjoy five great Woodworth wines perfectly paired with  five artisan cheeses.  It's a unique gift that will be long remembered.

To schedule your own wine tasting or to purchase a gift certificate for tasting, use this link: Wine Tasting


Woof Notes...

 


We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can buy wine, join the wine club or schedule a Vineyard Wine Tasting at www.WoodworthWine.com.  Join us at www.Facebook.com/woodworthvineyards

 

We wish you and your family a wonderful holiday season!

Gary & Marlene

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September 2014 @ Woodworth

Category: Newsletters  |  Permalink

Published: Friday, September 19, 2014

Happening In the Vineyards...

  

 

 

 

 

 

Well, this was not a great year for grapes.  It started with the very warm winter and no rain.  With the heat wave in Jan/Feb, we didn't really have a great fruit set to begin with.  We had a really bad problem with bees this year.  You can see from the picture on the left how bees can really destroy grape clusters.  The theory is that with the draught, the bees were desperate to find moisture...who knows?  Check out the picture on the right and you can see what squirrels can do to grapes.  All that is left are the stems. 

Farming is so fun! 

 

 

 

 

 

 

 

  

We, along with everyone else, were about a month early for picking.  We picked the Pinot in July and finished up the first of September.  As expected, given the bees, squirrels and poor fruit set to begin with, the yield was very low.  As an example we usually get 8-10 tons of Chardonnay and this year we got 1.5.  Oh well, with any luck what we got is really good.

Whenever you wake up to a helicopter in your front yard, you know it's going to be a fun day

.

We sprayed the avocados for thrips and some other type of wee beastie in August.  A couple of days ago we had a freak windstorm (50-60 mph) for about 10 minutes.  It was part of the tail end of one of the hurricanes that hit Baja.  At the end of that 10 minute storm we had 35+ avocado trees downed.  So this week we are focused on getting them pulled up and staked.

 

 

 

 

 

 


 

How to read a wine label...

Wine labels have lots of information. Some of it is critical to understand what's in the bottle and other stuff is just marketing.

There is a difference between wines made in America and those from other countries. The rules are different. In France, for instance, wines are identified by Appellation (region), not by a brand. So a 'Chablis' refers to the growing region and you won't see any mention of the type of grape. (It's Chardonnay. by the way)  Here you will have a brand name (Woodworth) and you need to identify the type of wine (Chardonnay, Pinot Noir or White Table Wine, etc).

Let's focus on American requirements. The label has to contain the following information: Producer, Appellation, Alcohol Content, Government Warnings with Sulfite Notification, Net Contents.  Some of this is supposed to be on the front label.  Looking at our Pinot label, you'll see that all of that info is on what most people would consider the back. The TTB lets us designate the back label as the front label for approval purposes. Yea!

There are some interesting rules. For example, if you designate a specific AVA like Temecula Valley, then 85% of the grapes have to come from within that AVA. If a larger region like a state or country is designated, then only 75% has to come from the region.

You don't have to have a vintage date, but if you do and designate an AVA then 95 % of the grapes must be from that year.

So, if it says Chardonnay as the type of wine does that mean that it is 100% Chardonnay? No! In order to use a varietal name like Chardonnay, Pinot Noir, Syrah, etc., the wine must have at least 75% of that grape. So, it could be 25% of something else.

What do terms like 'Estate Bottled' or 'Reserve" mean? If you use the term 'Estate Bottled' then 100% of the wine has to be grown, crushed, fermented and bottled on the winery premises. 'Reserve' is more of a marketing term. It generally means that there is something special about the wine like better barrels, longer aging, something that sets it aside from the rest of the wines produced.

Lately, a couple of new terms have been coming up like 'single vineyard', 'sustainably grown', 'small batch production'. Again, these are primarily marketing terms to appeal to certain buyers. There are no government regulations to outline specifically what these mean.

I think that French labels are the most interesting.  They have very specific rules, and you can learn a lot from understanding their labels.  TheKitchen.com has a fun article about reading French labels.  If you would like to learn about reading a French label, here is a link you can use:  French Labels

So, next time you buy a bottle, take a close look at the label to see how much you can learn. 


 

Wine Tasting in the Vineyards...

We've been having wine tasting here at the De Luz vineyards by reservation for about a month now.  We've met so many great people and it's been really fun for us.  I thought I'd share some pictures.  If you are interested in scheduling a wine and cheese pairing, use this link:  Wine Tasting

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Winter Barrel Tasting & Pick Up Party...

Date: Saturday, November 8

Time: 5pm - 7pm

Location: Production Center at TVWM, 27595 Diaz Rd, Temecula, 92590

Come and join us for music, food and wine...a perfect way to kick off the holiday season.  Use this link to RSVP: Winter Barrel Tasting 

 


 

Great Recipes...

Our favorite chef and wine enthusiast, Patrick Bartlett, has developed some recipes for three of our recently released wines.  These are all wonderful. Hope you get a chance to try them.  Let me know! 

If you click on the recipe name, you will bring up the full recipe with instructions and pictures. 

 Pan Seared Halibut with Nectarine Tarragon Salsa

This fish and fruit salsa allows the off dry brightness and subtle fruit notes of Golden Maggie to shine without a hint of competition.  the salsa's tarragon bridges beautifully with the fennel scented risotto.

 

 

Grilled Black Pepper Sausages in Puff Pastry with Blueberry Ancho Chili Sauce

This beautiful blend of Syrah, Merlot and Cabernet bursts with dark berries and spice.  This simple and rustic meal is a perfect match for Black Dog and can be served as a summer grill or a winter feast.  Try it with grilled vegetables.

Savory Clafoutis with Goat Cheese, Sage and Roasted Tomato

Herc's Field Blend is a light, crisp wine with subtle stone fruit and white flowers.  It pairs beautifully with the Clafoutis thanks to the harmony of the tangy goat cheese, subtle herbs and sweet tomatoes.

 


Woof Note...


Hope you enjoyed this month's Newsletter.  If so, please forward to someone you know.  If you received this from a friend and would like to join our mailing list, use this link:  Mailing List

You can read all about us, buy wine, reserve a tasting and join the club at www.WoodworthWine.com.  Join us on Facebook at www.facebook.com/woodworthvineyards

 

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It's Time for the Winter Barrel Tasting

Category: Upcoming Events  |  Permalink

Published: Friday, September 19, 2014

Winter Barrel Tasting...

 It's that time again for our annual Winter Barrel Tasting & Pick Up Party.

Date: Saturday, November 8

Time: 5 - 7 pm

Location: TVWM, 27495 Diaz Rd, Temecula, 92590

 

Come and join us for music, food and wine to kick off the holiday season.  We'll be tasting the 2012 reds in barrel along with other Woodworth wines.  We might even have some custom blends to try.

Hope to see you there!

RSVP for the Event Here

 

 

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July Pick Up Party ~ Brats & Basses

Category: Upcoming Events  |  Permalink

Published: Saturday, June 14, 2014

Brats & Basses...

Join us for a very special July Pick Up Party

  Gary will be BBQ'ing brats and we will be featuring the Basses (and some Tenors) from the Temecula Valley Chorale.  This should be a really fun evening of food, wine, music and friends. 

We're asking for a $10 donation and all of the proceeds will go the Chorale in support of their outreach to talented local youth for vocal competitions and scholarships. 

(Temecula Valley Master Chorale - tax ID 33-0928024)

 

I'm sorry, but the July Pick Up Party is sold out. 

 

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June @ Woodworth Vineyards

Category: Newsletters  |  Permalink

Published: Tuesday, June 10, 2014

Happening Now...

It's June and we have typical SoCal June weather.  Gloomy and grey in the morning and sunny in the afternoon.  All the flowers and trees are blooming, so there are lots of photo opportunities.

 

 

 

 

 

 

We finished picking avocados and it looks like we got a little over 100k lbs for the year.  Gary is already worried about having any fruit on the trees next year.  Most of the trees are so tall now that we have to use ladders to pick.

 

 

 

 

 

 

 

 

 

 

 

 

 

The Pinot Noir and the Pinot Gris are both in veraison.  This is when the berries begin to ripen, change color and to develop sugar.  It's also the time when the birds get interested.  So, we're netting this week.


 

The Perfect Summer Combo...

Nothing says summer like 'shrimp on the Barby' and Rose wine.  There are so many ways to make this combo work, but here are my two favorites.

Grilled Shrimp and Watermelon Salad

 

   This salad pairs perfectly with Golden Maggie, our Rose of Pinot Noir.  We published this recipe last year on our blog.  It's wonderful and will wow your guests. 

The shrimp is grilled with brown sugar and a spicy Cajun rub, while the salad includes watermelon, cucumbers, feta cheese, cherry tomatoes and a balsamic vinegar dressing.  Check it out at:  Watermelon and Grilled Shrimp

Shrimp Boil

A Shrimp boil is great for a casual summer evening party.  Just spread your tables with newspaper and have plenty of napkins, butter, cocktail sauce and, of course, Golden Maggie.  Skip the plates and forks, just dig in with your fingers.

Ingredients

  • 2 lemons, halved, plus wedges for serving
  • 1/2 cup Old Bay Seasoning
  • 8 cloves garlic, smashed
  • 1 large red onion, quartered
  • 6 sprigs fresh thyme
  • 1 pound baby red potatoes
  • 4 ears corn, husked and snapped in half
  • 1 1/4 pounds large shrimp, unpeeled
  • 2 tablespoons unsalted butter
  • Hot sauce, for serving (optional)

Directions

Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine

and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.

Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.

Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes.

Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large platter, or if you are me, to the middle of a newspaper covered table.  Pour the Golden Maggie and dig in. 


 

It's Rose Wine Time....

It's hard to believe but even in this enlightened era, there are those that scoff at drinking a pink wine.  There is nothing better on a beautiful warm day than a glass of chilled Rose.  I prefer a dry Rose, but no matter what your preference, it is the sophisticated drink for the summer. 

Because Roses are served chilled, they are refreshing. They are also go with a variety of foods.   So, if you are opting for "surf 'n turf" a rosé can handle both the seafood and the steak in one fell sip. It's also a great picnic wine. It tends to have both a lighter body and more delicate flavors on the palate, so it is a great wine partner for a ham, chicken or roast beef sandwich, as well as a fruit, potato or egg salad. It can even handle a variety of chips and dips. Rosés are also the perfect guest for a backyard barbecue, pairing with hamburgers, hot dogs and even French fries and ketchup.

Here are a couple of interesting charts from 'Wine Folly'.  They can help you easily identify the Rose flavor characteristics you like from the color and the varietal.  Our Golden Maggie is made from 100% Pinot Noir and is considered a dry Rose.  It definitely has the 'fruity/floral' characteristics with aromas and flavors (and color) of raspberry and strawberry.   

 


 

July Pick Up Party ...

For information and to RSVP use this link:  BRATS & BASSES


 

Woodworth Uncorked...

 

If you are in Temecula on Thursday the 26th, come and join us at Crush & Brew.

  You don't need a reservation to come, but it will help us out if you let Candice know you are coming at Candice@TVWineryManagement.com


Summer White Sale...

Buy two bottles of Chardonnay, Golden Maggie or Sweet Sophie (any combo) and get 20% off.  This deal is available online only.  Free shipping for four or more bottles. 

Stock up for the summer!

 

 


 

Woof Notes...

 


We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can check us out at www.WoodworthWine.com.  Like us on Facebook and keep up with the latest news and checkout the facebook specials each month at www.Facebook.com/WoodworthVineyards.

 

 

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28544 Old Town Front St. • Suite 101 and 201
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