The fruit has set and so far it looks like it's going to be a good year.  Lot's of fruit!.  All we need to do is keep the powdery mildew and bees in check...we also need a little help from the weather.  It's definitely 'June Gloom' time with foggy, wet, cool nights and mornings finally clearing up around 10am.  The days have been beautiful, however, hovering around 80 - 85 degrees.

We have several Owl Boxes on the property to keep the squirrel, mouse and gopher population down.  In the spring Owls lay their eggs in boxes like this and feed on the little critters they find running around.  On the right you can see the bones and skulls of the critters that are spread around the bottom of each of the boxes.  It's a natural way of controlling pests that can eat crops and it's really cool to see the Owls fly around at night.  Last year, a couple made a next in our eaves and in the evening they would sit on our deck rail to survey their kingdom....it was so great to watch them (messy, but great).

Gary and I drove around a couple of days ago to check on the grapes, avocados, flowers and garden.  Here's a little video of our tour.

Forgotten Grapes...

 For those of you who live closer to Riverside than Temecula and parts south, Woodworth wines are now available at Chris Kern's Forgotten Grapes.  This is a very special wine shop, in Riverside, that specializes in wines from lesser known grapes and regions, as well as boutique, lesser known producers....like us. 

Chris is very knowledgeable and reaches out to find interesting wines from all over for his clients.  He teaches classes and has special tastings and dinners.  Always something going on.  Last weekend he sponsored 'An Evening with Woodworth Vineyards' which was a fabulous five course dinner, each course paired with one of our wines.  It was held at a very unique arts and crafts type of retail space called Aurea Vista in Old Town Riverside. (I wish it was closer because they have some really interesting merchandise, and the owner was wonderful)

Anyway...do you want to hear about the menu?

 1st Course:Gorgonzola Croquette on seasonal greens with Meyer lemon olive oil and champagne dressing (2010 Chardonnay)

2nd Course: Carpaccio with capers, olive oil and arugula (2012 Golden Maggie)

3rd Course: Shredded duck pesto served on a corn crisp (2010 Pinot Noir)

4th Course: Boeuf Bourguignon served with roasted garlic mashed potatoes ( 2010 Wild Bandit)

5th Course: House made Cannoli filled with dark chocolate hazelnut crème (2008 Black Dog)

Sounds pretty good, right?  It was all great, but the Cannoli was to die for.  The food was prepared by Brother 2 Brother Catering and the chef and his wife sang some light opera selections while we ate...really fun.

To find out more about Chris Kern's Forgotten Grapes go to www.ForgottenGrapes.com

It's Guacamole Season...

We're not the only growers that have picked their avocados in the last few weeks.  The stores are full of fresh California avocados (the best kind) and Guacamole is part of just about every party or cookout this time of the year.  So, can you pair a wine with Guacamole?  It's not easy, but there are some good choices.

A Sauvignon Blanc might be an obvious choice because of its herbal character, or a Pinot Gris for it's acidity. A rich, full bodied, A California Chardonnay is a good choice because it will balance the richness of the avocado. However, stay away from oaked Chardonnays, the avocado will make the wine taste bitter nd the wine will make the Guacamole taste sour. Stick with an un-oaked like the 2010 Woodworth Chardonnay.

If you like sparkling wine, try a Cava or Prosecco. The bubbles will act as your palate cleanser. Surprisingly, an off-dry white such as Vouvray or Riesling is a good choice too. Try our 2012 Sweet Sophie or 2012 Golden Maggie.

So now that you know what wine to serve with your Guacamole, how about a great recipe.  We all have our favorites, but this one comes from the chefs at the California Avocado Commission.

Ingredients

4 ripe Avocados, seeded & peeled

3 limes, juice only

2 medium tomatoes, chopped

1 medium white onion, chopped fine

1/4 tsp pepper and 1/2 tsp salt

2 cloves garlic, minced

1/8 tsp cumin and 1/8 tsp cayenne pepper

pinch of sugar

1 Serrano chile, chopped fine

1 bunch cilantro, chopped fine

Use a fork to mash up the avocados and then just mix in everything else.  Serve immediately.

Heroes, Cars & Canines...

The De Luz Women's Club (I'm a member) is sponsoring a fundraising event this fall.  The goal is to raise money to supply companion and service dogs to our wounded veterans through an organization called PAWZ for Wounded Veterans.  Tens of thousands of men and women are coming home with life altering physical and emotional disabilities.  Everyone that has, or has ever had, a dog knows that the companionship and unconditional love that a dog offers is magical.  For these wounded men and women a specially trained dog can mean independent living, mobility and a pathway to a full and complete life.

If you are local in Southern California, please join us for the fun event.  If you have a cool car, we'd love to have you participate in the car show.  Even if you aren't local, please consider donating to this great organization.  You can buy your tickets, register your car or make a donation at www.HeroesEventDeluz.org

July Pick Up Party...

July's Pick Up Party will be at the Temecula Valley Museum.  The Museum is a little gem at the entrance to Old Town Temecula. Not only will be able to enjoy the permanent exhibit of the history of Temecula Valley, but a very special limited time exhibit.  A Walk Through Teméeku: A look into the past and present of the Luiseño people.  The Teméeku village site has a history of human habitation that spans thousands of years and is the primary setting for the Luiseño creation story.

Browse the museum at your leisure and enjoy and evening of music, food and wine on the lawn.  We don't usually charge and entrance to our pick up parties, but this time we are asking that you make a donation to the museum fund when you come.  We're looking forward to a fun time as usual and hope to see you there.  Don't forget to sign in and RSVP

Date: Saturday, July 13

Time: 5pm - 7pm

Location: Temecula Valley Museum

Just a note: If you haven't signed into the Member Page in a while, your id is your email address and the password is whatever you set it to (or if you haven't set it, it's 'woodworth').  If you've just signed up, you may not be in the system yet, so send me an email at WineLover@WoodworthWine.com and let me know how many will be coming.

Woof Notes...

We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  If you received this from a friend, you can join our mailing list and check us out at www.WoodworthWine.com or 'like' us on Facebook at www.Facebook.com/WoodworthVineyards.

Gary, Marlene

Angus, Maggie, Bandit & Hercules

Spring is in full bloom here in De Luz.  The avocados are blooming, and we've finished picking the Leucadendron.

I took the picture below on the left at the beginning of March and the one on the right at the end of March.  Everyday the canes get longer.  I've been taking a picture of one of the vines below our house every few days and put them together in a little video to show how fast things are growing. 

I

A Rose' By Any Other Name...

We are completely sold out of our 2011 Golden Maggie and the 2010 Sweet Sophie.  The good news is that we are bottling both of these, along with our 2012 Chardonnay this week.  Yea!  I thought I'd use this opportunity to talk a little about the history of one of my favorite wines ... Rose'. 

It is believed that many of the earliest red wines were really Rose wines because the winemaking techniques used to make today's darker more tannic reds were not widely practiced. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth creating juice that was only lightly pigmented.

Those of us 'of a certain age' remember Mateus and Lancers, the sweet, slightly sparkling, Roses from Portugal. These wines set sales records in Europe and the US. Don't deny it... we all have fond memories of date nights with Mateus and its very pretty bottle.  The popularity of these sweeter Portuguese wines led to the first sweet American Roses.

In the early 1970s, demand for white wine exceeded the availability of white wine grapes, so many California producers made "white" wine from red grapes by minimizing the contact with the grape skins ... the "whiter" the better. In 1975, Sutter Home's "White Zinfandel" wine experienced a stuck fermentation, a problem in which the yeast dies off before all the sugar is turned to alcohol. Winemaker Bob Trinchero put it aside for two weeks, then after tasting it, he decided to sell this pinker, sweeter wine. White Zin was an instant hit!

In recent years White Zin's popularity has definately waned.  Now drier Roses reminiscent of the early French Roses have become more popular. The majority of the wine production in the Provence is Rose wine. The rosés of Provence are known for their food and wine pairing matches with the local Mediterranean cuisine of the region, particularly the garlicky aioli sauces and tangy bouillabaisse stews that are the hallmark of Provencal cuisine.

 Our Golden Maggie is similar to the drier Provence style Rose'.  It is made from 100% Pinot Noir grapes. The light color and crisp fruit taste comes from very minimal contact with the Pinot skins.  The bunches are pressed and the skins removed within a couple of hours.   It has a light golden rose color and has delicate aromas and flavors of raspberry and strawberry. It is an off-dry wine, with crisp acidity. Very refreshing! .

Be sure and check the 2012 Golden Maggie and Sweet Sophie when they become available...hopefully in a few weeks.

Pairing Food with Rose' Wine...

A Provence-style Rose' like Golden Maggie pairs well with a many different types of food.  It's especially good with spicy foods like, Thai, light meat BBQ,  Indian and some Mexican.  Many people pair spicy foods with beer because traditional Red and White wines don't pair that well.  If you aren't a beer drinker, try a Rose'.  You will be very pleasantly surprised.  Here are some other suggestions:

~ Pair a light, sweet rose with sheep's milk or blended-milk cheese, which can open up a light rose and make for subtle, complex flavors. Serve your light rose and cheese with water crackers or some slices of mildly flavored bread. Add a few summer berries for color and flavor.

~ Match brighter, drier rose wines with hard Italian cheeses such as Parmesan, Asiago or Reggiano. Heartier roses also go well with bruschetta or flavorful olive oils and Mediterranean appetizers.

~ Pair light, fruity rose with a grilled or roasted poultry dish, just as you would a white wine. Light rose wines go especially well with fruit-flavored poultry dishes such as chicken teriyaki or lemon chicken. You can also pair a light rose with barbecued chicken.

~ Serve dark, dry rose wine with spicy curried dishes. Normally, most people drink beer with Indian or Thai curries because they don't match well with red or white wines. If you're not a beer drinker, give rose a try with these fiery dishes.

~ Serve any type of rose with egg dishes. Rose is ideal for afternoon parties since it pairs well with quiche, frittata and omelets. Both dark and light rose wines match well with egg dishes, so match the rose to the cheese.

Patrick Bartlett, our chef friend, developed a great recipe for Golden Maggie.  It's a watermelon salad with grilled shrimp.  Yumm!  You can check out this recipe by clicking this link: Golden Maggie Recipe

This is a great summer recipe.  Looking out the window today it's a little hard to imagine, but it will be warm soon!  Try it out.

Blessing of the Vines...

It's that time of the year again.  Time to gather in the vineyards, ask for the vines to be blessed and then spend the afternoon with good food, wine, music and friends.  This wonderful tradition of Blessing the Vines has been around for over 1000 years.  It is still widely practiced in the eastern mediterranean and eastern Europe, but more and more wineries here in America are also starting this practice. 

This is our 4th annual event and we always have a great time.

This year it's on Cinco de Mayo, so we'll have a great taco bar with all the fixings.  Gary and I are working on a Sweet Sophie Margarita, so that should be interesting.  Please join us! 

Date: May 5

Time: 2 - 5pm

Location: Woodworth Vineyards, De Luz

Cost: $20 for Club Members, $30 for Non Members

 Use this link to purchase your tickets:  BLESSING OF THE VINES

Woof Notes...

Hope you enjoyed this Newsletter.  If you know someone who might like receiving it, please forward to them.  You can learn more about Woodworth Vineyards at www.WoodworthWine.com, or join us on Facebook at www.facebook.com/woodworthvineyards

Hope to see you soon!

Gary & Marlene

Angus, Maggie, Bandit & Hercules

It's February and we've had some really cold spells (30-40 degrees) interspersed with days of 75-80 degree weather (that's California!).  Not enough rain yet, but we're still hopeful.  The vines are dormant, and it's time to prune.  On the trelised vines we used the pre-pruner machine...scary looking!  The vines are pruned to give us 2 buds on each cane.  Now we wait for bud-break...probably in March.

February is the month that we harves our Leucadendron.  Gary, Isaura and I do this ourselves.  We harvest the flowers over 3- 4 weeks, cutting the long stems first and working our way down. 

This year we have something happening with the flowers.  We've had abour 100 plants die and we're trying to replant.  Not sure what is killing the plants, maybe some sort of root rot in the soil.  It's discouraging.  They begin to turn brown and then just die.  We're trying a systemic type of fertilizer, hopefully it helps.  Here's a picture of some of the replants and of one of the plants that starting to look a little iffy.  Oh well...as my Grandma used to say...'If it's not one thing, it's two'. 

Two New Releases...and Awards!

We've just released our new 2010 Pinot Noir and the 2009 Syrah.  Both are recent award winners!

For the third year we've medaled in the prestigious Pinot Noir Summit.  Our 2008 Pinot Noir surprised the Pinot world with a Gold at the 2011 Summit.  Our 2009 Pinot Noir won a Silver in 2012 and our 2010 Pinot just won the Gold again in the 2013 Summit!   Here are the judges comments.

Female Judges:  Blackcurrant aroma with vanilla and baking spices. The palate mimics the nose with the addition of dark cherries. medium intensity on the long finish. We like this wine.

Male Judges: Ruby in color with brick edges. Dusty floral nose. Bright cherry with orange peel accents on the palate. Mineral, spice and earth notes on the finish. Good length.

~~~~~~~~~~~~~~~~~

Our 2009 Syrah has flavors and aromas of blackberry and black currant with earthy notes and hints of tobacco.  This rich, easy Syrah with soft tannins won a Silver Medal in the 2012 Long Beach Grand Cru.

You can find these newly released wines at Crush & Brew and on-line at WoodworthWine.com.

As long as you are checking out the wines, pick up some of our new logo'd wine glasses.  We've been out of glasses for a couple of months, but they are finally here.  You can buy them on-line by using this link:  Woodworth Glasses

Some Interesting Wine Apps...

For all of you that got new IPhones or Tablets for Christmas (or Valentine's Day), here are a couple of interesting apps for winelovers.

Corkbin

Just take a photo of the wine label with your phone, add a brief description, and it goes into your digital wine collection. Using image recognition technology, Corkbin automatically recognizes the name of your wine. So next time you're ordering wine, you don't have to rack you brains for that great bottle you had last time, you can just ask Corkbin.  Check it out at www.Corkbin.com

  Pair It

 For wine and food pairings from internationally renowned chef and wine expert Bruce Riezenman, Pair It is worth checking out. Hailing from Sonoma County, Riezenman has won awards for his ability to masterfully pair wines with gourmet foods. Pair It offers more than 20,000 matches, comprising of approximately 180 varietals and 1,000 food items.  find it at www.pairitapp.com

This is great!

March Pick Up Party...

It's that time again, and we're going to do something a little different.  We're having a Rod Run Pick Up Weekend!

Since we no longer have the upstairs room at Crush & Brew to use, we can't really do a private party for the Rod Run this year. But, we can still have a good time.

If you come on Friday (March 8) between 3pm and 5pm, we'll have some appetizers for you in the Library and you can stake out a good seat to check out the classic cars.

 If you can't make it that early, or don't want to brave the Friday traffic, that's fine. Come anytime during the weekend (March 8, 9 or 10) and pick up your wine,  enjoy a glass of wine (for you and a guest) and have a Crush & Brew Cheeseboard on us. You choose when to come in during Rod Run Weekend.

You only need to RSVP if you are planning on coming on Friday, March 8, from 3pm - 5pm.   RSVP 

Planning Ahead...

Blessing of the Vines

This year's blessing will be on Sunday, May 5.  That's Cinco de Mayo, so expect a taco bar, and I'm already working on a Wine Margarita recipe. 

 Put it on your calendar and come celebrate this wonderful spring tradition with us.  Wine, music, food, friends, and the chance to kick off the growing season by helping us to ask for our vines to be blessed.  What could be better?  More details and ticket info will be available next month.

Woof Notes...

February is American Heart Health month.  Make sure you know what you can do to keep a healthy heart.  Here is a link to a great website for all the info and resources you may need.... Heart Health Month

February is also the time for us to remember the loves of our life...

We hope you enjoyed this month's Newsletter. 

You can check us out at www.WoodworthWine.com and join us on Facebook at www.facebook.com/WoodworthVineyards

 Gary & Marlene

Angus, Maggie, Hercules & Bandit

Wild Mushroom Cacciatore

This is not only delicious, but it's beautiful to look at.  Pair this with our 2009 or 2010 Pinot Noir.  The earthy, rich and spicy flavors of this dish are complemented perfectly by the flavors and aromas of cherries, spice and leather.

This recipe was developed by Patrick Bartlett and appeared in the 'Desert Outlook' magazine in October.  It looks more complicated than it really is. 

Ingredients

1/4 cup olive oil

4 cups mixed wild mushrooms (chopped)

1 large yellow onion (chopped)

5 mixed baby bell peppers (chopped)

4 cloves garlic (chopped)

1 1/2 Tbls minced thyme

1/2 Tsp crushed red peppr flakes

Salt & Pepper to taste

1/4 cup tomato paste

1 cup (or as needed) dry white or red wine

5 vine ripened tomatoes (chopped)

1 lb whle wheat penne pasta

2 Tbls butter

1/2 cup purple basil (cut into ribbons)

1 cup grated Pecorino Romano cheese 

Method

Heat a large heavy skillet over medium heat with olive oil.  Add chopped muchrooms and cook until soft and starting to braise with dark edges (12-15 minutes).  Add onions, peppers, garlec, crushed red pepper, thyme and salt and pepper.  Add some wine for liquid (if needed) and cook 8-10 minutes more to soften.  Stir in tomato paste, add the remaining wine and simmer for about 3 minutes.  Stir tomatoes and reduce heat to continue simmering for approximately 10 - 15 minutes.

While sauce is simmering, boil a large pot of water with salt and cook pasta to al dente.  Drain pasta and return to pan.  Toss with butter and 3/4 cup of cheese and two cups of the cacciatore sauce.

Serve pasta topped with additional cacciatore sauce, scattered with purple basil, parsley and the rest of the cheese.

Ah November ....the vines are turning red, yellow and brown.  The leaves are falling and the oranges, grapefruit and lemons are starting to ripen.

Holiday Wine Pairings...

Since food and drink are central to all of our holiday celebrations, this month's Newsletter is focused on pairing wines with the traditional holiday foods. 

The holidays are here once again. One of the great challenges is choosing the perfect wine for the myriad of casual and not-so casual holiday meals. To make holiday meal planning easy, let's take a look as some of the most classic meals and talk about the perfect wines, including Woodworth wines to serve with them. Finding the perfect wine is simply a matter of understanding basic food and wine pairing principles:

1) Complimentary: This means choosing a wine that has flavor profiles that complement the food. If it's bold, serve with bold food, spicy with spicy food. Does the dish use fruit, like a berry infused demi-glace for instance? Serve a wine that has those same berry notes.

2) Contrasting: Choose a wine with flavor profiles that work as a harmonious contrast to the food. If the food is spicy, serve a bright, slightly off-dry, wine to balance the spice. If the food is heavy with cream or butter, serve a wine that's dry with clean acidic notes to cleanse the palate between bites.

Thanksgiving Dinner

Let's look at Thanksgiving first. This can be a very challenging meal due to the assortment of bold and distinct flavors found on most Thanksgiving menus...

Pinot Noir is the classic choice with a traditional roast Turkey dinner and the 2009 or 2010 Pinot Noir are two great choices.  Pinot has all the right combinations of flavors and aromoas to both compliment and contrast with the meal. The Woodworth Pinot Noir has Cherries, earth, and spice layered together. It will totally harmonize with this meal.

If you prefer a white wine, try a 'non-oaked' Chardonnay.  Fermenting and aging in Stainless Steel preserves the fruit components of Chardonnay.  The Woodworth 2009 or 2010 Chardonnay is tank fermented and aged and it offers the perfect clean profile to counter the richness of this meal. Either of these Chardonnays will work, they both have easy acid, complex structure and just enough fruit to provide the perfect contrast to this meal.

 In recent years, deep frying turkey has been popular, sometimes a very exciting, choice.

 Deep frying produces a spicy crispy skin with super succulent meat. This method of cooking a turkey has quickly migrated from its southern roots and is now done all over the country. The Pinot Noir is still a great choice, but you should also consider a Cabernet Sauvignon.

The Woodworth 2008 Cabernet Sauvignon Reserve is a rich decadent wine that has been aged in French Oak for 21 months. It has classic Cabernet notes of black cherries, blackberries, along with green olives and spice. It has perfect structure to complement the richness of the fried turkey. 

BBQ turkey is also very popular method, especially here in Southern California where November is usually mild and sunny. If it's done with lots of spicy rub and takes on the smokiness of the grill, Syrah is always a good choice. Most Syrahs have a smokey-savoriness that practically screams to be paired with any BBQ'd meat.  Try the Woodworth 2008 and 2009 Syrah.   They match the boldness of the meat while the berries and spice create an added layer of flavor.

Another great choice would be 2009 Wild Bandit, a blend of 55% Syrah and 45% Pinot Noir. It almost seems to have been made for this method of cooking. The Syrah brings out all the complementary elements with the smoke, and spice, and the Pinot Noir with it's cherries and earth creates an added layer of fun contrasts.

If you prefer a white wine, there's one more suggestion for the BBQ method...2011 Golden Maggie. This is an off-dry rosé wine made with 100% Pinot Noir. It's bursting with strawberries and candied cherries. It is bright and fresh; if you're a rosé lover it is the perfect contrast, keeping your palate refreshed between each spicy bite of this spicy. If you can't get a hold of our Golden Maggie, look for an off-dry (only very slightly sweet) rose or blush wine with good fruit characteristics.

Some of you prefer Smoked Turkey. This method is similar to BBQ but with added wood chips to get a deep rich smoky flavor in the bird. The classic 'complementary' choice would be the 2008 and 2009 Syrah. For a 'contrasting' choice go with the 2011 Golden Maggie which will create the contrast needed to keep your palate clean and refreshed.

Christmas Dinner...

We're only weeks away from Christmas. Besides Turkey, there are several other classic Christmas Dinner dishes.

Duck & Goose are both classic choices for big family Christmas dinner. Both of these birds are generally roasted and when done correctly have more fat and therefore moisture in the meat. Duck and goose are both darker and richer in flavor than a typical turkey. Pinot Noir is again the classic choice, but let's talk about a couple other great choices...

A 'non oaked' Chardonnay will work well with Duck and Goose, so again, try the Woodworth Chardonnay.  Tank fermenting and aging retains the softness and structure of a great Chardonnay, and therefore, contrast nicely with the more robust rich flavors of duck and goose. It allows the flavor of the meat to stand out while rounding it out with the rich and not too acidic notes in the wine.

Another great choice for Duck or Goose is Merlot.  Our 2009 Merlot is big, layered with black cherries, soft vanilla, violets, and nice herbal notes. Because it has nice tannic structure it creates a wonderful taming and softening of the bold flavors in these birds.

Choose a red blend like the 2007 and 2008 Black Dog if you want a bolder red. The Woodworth Black Dog blends are amazingly full bodied and structured. Their bold profiles of dark fruit, spice, dried flowers, pepper, and licorice guarantee they won't be too weak to stand up to the flavors of these birds.

Let's talk about Ham, yumm! This is the ultimate spiced meat, often studded with cloves and glazed with honey, brown sugar and spice. Again, Pinot Noir pairs great with Ham. The bright mid-weight body, the cherries, the spice, and the soft tannins make Woodworth Pinot Noir  the perfect contrasting option for ham. If your ham preparation includes cherries it's a foregone conclusion.

Another classic choice is an 'off-dry' rose or blush wine like the 2011 Golden Maggie. Since this is also a 100% Pinot Noir and off-dry, it is equally as wonderful as the 2009 Pinot Noir with ham. Because ham is often prepared with spicy-sweetness this wine compliments it perfectly. It's the perfect palate refresher guaranteeing the flavors of the ham will remain bold and explosive to the very end.

In my family, Christmas dinner means Prime Rib. Prime Rib is the big decadent, richly roasted meat. This classic meal deserves a classic wine like a bold rich Merlot or Cabernet Sauvignon.

It's almost impossible to imagine the 2009 Merlot NOT pairing perfectly with prime rib. They are total complements to each other. Nothing competes, everything harmonizes: The rich meat, the rich wine, the structure, the softness, the elegance all working together.

Like the Merlot, you can't go wrong with the 2008 Cabernet Sauvignon. It has all the same harmonizing elements to create that wow moment with prime rib. It seems a shame not to enjoy both the Merlot and the Cabernet with prime rib. This is an indulgent meal, honor it with the best wine to cap off your holiday entertaining in style.

Celebrating Hanukkah?

Brisket is an inexpensive meat that when braised slowly at low temperatures becomes tender and flavorful. This generally creates a more savory flavor, but not as robust as some other methods of cooking meat. It benefits from a wine that complements it.  You want to look for a good Merlot, Syrah or Cabernet Sauvignon.

2009 Sidekick is an elegant blend of Merlot and Syrah, and is the perfect complement to brisket. The soft fruit from the Merlot has extra backbone thanks to the Syrah. This is a balanced wine that won't overpower the brisket and has enough structure to hold up against those cooks who like to take the seasonings in this meat up a notch or two.

 If you are looking for a Kosher wine try Herzog Special Reserve Cabernet Sauvignon (2007). Herzog is California's premier Kosher winery.

Assuming you are making traditional potato pancakes you want to find a 'non-oaked' Chardonnay or, even better, a sparkling wine to complement this dish.  The Woodworth 2009 or 2010 Chardonnay would work wonderfully, but if you want to take it in another direction, try the 2010 Sweet Sophie. This wine will make a fun contrasting wine with potato pancakes, especially if apple sauce is involved. The savory-sweetness of these will work wonderfully with the bright slightly off-dry elements of this Chardonnay and Muscat blend.

A good Kosher choice would be Willm Pinot Gris (2008).

How about desert?

Both Pumpkin and Pecan Pie are rich and spicy. They need wines that are sweet enough to hold up, and yet not so sweet they overpower.  You might look for a light, not too sweet Riesling or a white blend with slightly sweet elements.

The 2010 Sweet Sophie would be a great choice. This juicy blend of Chardonnay and Muscat is bright with a spicy sweetness that will complement both of these pies with ease. The pecan with its buttery richness will dance nicely with the sweet brightness of the wine and this same brightness will refresh your palate making the spice in the pumpkin pie jump with each bite.

These pairing ideas were put together by our chef and wine expert friend, Patrick Bartlett.  You should check out his great food and wine blog at http://moodwinellc.com/  He always has some great recipes!

Enjoy! 

Black Friday Special...

 Don't get caught in the shopping rush this weekend.  Shop On-Line!   

 Beginning Thursday, November 22nd through Sunday November 25th, all of our wines will be 15% off on-line.  Just go to our WINE STORE at www.WoodworthWine.com, select your wine and enter the promo code BLACK FRIDAY.  It's a great time to stock up on wines for holiday entertaining and gifts.

Also remember that this Saturday is 'Small Business Saturday'.  Support your local small businesses this weekend.  (By the way, it would be pretty hard to find a smaller business to support than Woodworth Vineyards).  To read more about Small Business Saturday, go to https://www.facebook.com/SmallBusinessSaturday

 Hope you enjoyed this month's Newsletter.  Sorry there was no Woof Notes ... the dogs just wouldn't cooperate.  Hopefully next month.

Have a very Happy Thanksgiving!

Join us on facebook at www.facebook.com/woodworthvineyards

Our great chef friend, Patrick Bartlett, developed this wonderful recipe to pair with our tank aged Chardonnay.  It looks beautiful and tastes wonderful!

Ingredients

•   3 cups crab (Costco - 16oz premium crab, super lump)
•   ¾ cup baby sweet corn (frozen or fresh)
•   1 cup mixed red, yellow, orange bell pepper - diced
•   1/3 cup minced green onions
•   ½ teaspoon paprika
• 2 eggs - beaten
• ¼ cup flour
• 1 cup breadcrumbs or panko
• 1 - 2 tablespoons clarified butter
• Micro greens for serving (arugula, baby spinach or wild mixed green)
• Olive oil and lemon juice or white balsamic for tossing greens
• Salt and Pepper to taste

Method

In a large mixing bowl, combine crab, corn bell pepper, green onions and paprika - toss gently. Adjust seasoning with salt and pepper.   Gently stir in beaten eggs being careful not to over mix. These cakes are best when the crab retains its lumps.  Once all ingredients are mixed in, add just enough flour to create a binding. (adding too much flour can make the cakes doughy.  Create patties out of scoops of ¼ to 1/3 cup of crab mixture.   Gently coat each cake with breadcrumbs or panko.   Heat a medium sized frying pan over medium heat with just enough clarified butter to coat the bottom. Place the crab cakes in the pan and cook until golden brown on each side and firm to the touch. Remove and set aside.

Mango - Pomegranate Salsa

Ingredients

• 1 ripe mango - pealed an ddiced into small pieces
• 1 tablespoon minced chives
• 1/8 teaspoon cayenne
• ¼ teaspoon salt
• ½ cup fresh pomegranate seeds

Method & Plating

Mix all Salsa ingredients together. Mound micro-greens on plate, place crab cake on greens, top with mango salsa and enjoy.

Pair with Woodworth Vineyards 2009 or 2010 Chardonnay.

Well, it's been a couple of months since we've sent out a Newsletter, so a lot has happened.  We've harvested all of the grapes, and the vineyards are moving toward going dormant. 

Overall, it was a very light harvest.  We did have a lot of Merlot, so were able to sell 5+ tons to winemaker Mike Tingley at Danza del Sol.  So... at this point everything is in tank or barrel. 

Here are some pictures and video from August and September. 

Here is my favorite picking video from a couple of years ago.  It sums up the special feeling of crush.

Crush & Brew Now Open...

As most of you know, for the last several years our wines have been tasted and sold at The Collective in Old Town Temecula.  The Collective is now Crush & Brew and it's a whole new place.  You will, of course, fine local, boutique wines...especially Woodworth.  In addition there are over 30 local craft beers, a casual menu and great music on the weekends.  I hope you get a chance to check it out.

The Final News on Gary's Truck...

For those of you who aren't on Facebook, here is the final, completed 1956 Ford 'Big Window'

Great Fall Recipe...

Our favorite chef and wine lover, Patrick Bartlett, has developed another great recipe.  This was developed especially to pair with our newly released Sidekick, a yummy Syrah/Merlot blend.

Braised Short Ribs with Ancho Chile, Blackberry, and Cocoa/Coffee Glaze

 4 dried ancho chiles

2 cups boiling-hot water

1 medium onion, quartered

4 garlic cloves, coarsely chopped

2 tablespoons pure maple syrup

1 Cup Fresh or Frozen Blackberries

1 tablespoon fresh lime juice

2 tablespoons cocoa powder

1 teaspoon cinnamon

3 teaspoons salt

6 lb beef short ribs

1 teaspoon black pepper

1 tablespoon vegetable oil

1/2 cup brewed dark coffee

Method:

Preheat oven to 350°F.

Soak ancho chiles in boiling-hot water until softened, about 20 minutes. When chiles are soft remove from water and reserve water for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, blackberries, lime juice, cocoa powder, cinnamon, and 1 teaspoon salt. Puree until smooth. Set aside for braising.

Next sprinkle both sides of ribs with pepper and kosher salt. Heat oil in a heavy skillet over moderately high heat until hot but not smoking; brown ribs well on both sides. Transfer browned ribs to a roasting pan just large enough to hold ribs in 1 layer.

Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently for about 5 minutes. Add reserved chile soaking liquid and coffee and bring to a boil, then pour over ribs.

Cover roasting pan and braise ribs until very tender, 3 to 3 1/2 hours. Remove ribs from pan, skim fat from pan juices and reduce juices if needed to a thick consistency. Gently coat the ribs with the pan juices and serve.  

More Recipes

 Crab Cakes with Mango/Pomagranate Salsa (2009 or 2010 Chardonnay)

Veal Cutlets with Tarragon Scented Shallots (2009 Merlot)

Watermelon Salad with Grilled Prawns (2011 Golden Maggie)

2012 Wine Competitions...

The 2012 Competition season is just about done.  We didn't enter as many competitions as we did last year, but we won medals in every competition we did enter.  We didn't enter all of our wines in competitions, but here are the results for the 2012:

2009 Pinot Noir: Double Gold - New World Int'l, Gold - Inland Empire Magazine, Silver - Pinot Noir Summit, Silver San Diego Int'l, Silver - Critics Challenge, Bronze - Riverside Int'l

2007 Black Dog: Silver - San Diego Int'l, Bronze - US National

2009 Syrah: Silver - Long Beach Grand Cru

2009 Wild Bandit: Gold - San Diego Int'l, Silver - US National, Bronze - Riverside Int'l

2009 Sidekick: Bronze - West Coast Competition

2009 Sweet Sophie: Gold/Best of Varietal, Best of Class - New World Int'l, Silver - San Diego Int'l

2010 Sweet Sophie: Bronze - US National

2009 Merlot: Bronze - Long Beach Grand Cru

Competitions are an interesting and important way of evaluating wines. There are many, many competitions during the year. Some focus on specific varietals, the Pinot Summit and Shootout for example. Most invite all entrants, but judge each of the wines in categories of varietal, vintage and type of blend.

The judges in competitions come from the wine industry. The are winemakers, viticulturalists, wine writers, chefs, etc. Even though every competition is different, they generally judge wines based on some agreed upon principles.

There are five agreed upon steps in wine tasting. They are called the 5 S's ... Sight, Swirl, Smell, Sip and Swallow (or Spit). The judges use this methodology to determine the complexity and character of the wine, the potential for aging, balance or faults.

Basically, the judges are doing a 'sensory evaluation' of the wine, looking at taste, aroma, mouthfeel and overall appeal. They also will evaluate a wine based on how it demonstrates the expected characteristics of the varietal.

Our friend Patrick Bartlett, who has been a judge in many competitions, explains how this evaluation works....very interesting!

November Pick Up Party & Barrel Tasting

The're having a great time...so can you.

It's that time again.  The November Pick Up Party and annual Barrel Tasting.  As is our tradition, if you come to the Barrel Tasting, you will be able to select which wines you want for your November shipment.   

Date: Saturday, November 10

Time: 4pm - 6pm

Location: Temecula Valley Winery Mgt, 27495 Diaz, Temecula

You are welcome to bring guests.  As always, if they join the club, we'll thank you with a bottle of your favorite Woodworth Wine.

RSVP

Woof Notes ...

Dog Bed: Any clean, soft surface like the white bedspread in the guest room or the new couch in the den.

We hope you enjoyed this Newsletter.  If you did, please forward to a friend.  If you received this from a friend, you can receive your copy by signing up here:  MAILING LIST

Join us on Facebook at www.facebook.com/woodworthvineyards

Braised Short Ribs to Pair with Sidekick...

Ingredients

• 4 dried ancho chiles

• 2 cups boiling-hot water

• 1 medium onion, quartered

• 4 garlic cloves, coarsely chopped

• 2 tablespoons pure maple syrup

• 1 Cup Fresh or Frozen Blackberries

• 1 tablespoon fresh lime juice

• 2 tablespoons cocoa powder

• 1 teaspoon cinnamon

• 3 teaspoons salt

• 6 lb beef short ribs

• 1 teaspoon black pepper

• 1 tablespoon vegetable oil

• 1/2 cup brewed dark coffee

Method

Preheat oven to 350°F.

Soak ancho chiles in boiling-hot water until softened, about 20 minutes. When chiles are soft remove from water and reserve water for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, blackberries, lime juice, cocoa powder, cinnamon, and 1 teaspoon salt. Puree until smooth. Set aside for braising.

Next sprinkle both sides of ribs with pepper and kosher salt. Heat oil in a heavy skillet over moderately high heat until hot but not smoking; brown ribs well on both sides. Transfer browned ribs to a roasting pan just large enough to hold ribs in 1 layer.

Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently for about 5 minutes. Add reserved chile soaking liquid and coffee and bring to a boil, then pour over ribs.

Cover roasting pan and braise ribs until very tender, 3 to 3 1/2 hours. Remove ribs from pan, skim fat from pan juices and reduce juices if needed to a thick consistency. Gently coat the ribs with the pan juices and serve.

2009 Sidekick

Our 2009 Sidekick is a delicious blend of 61% Merlot and 39% Syrah.  You will find flavors and aromas of bblackberry and cherry fruit with subtle earth and tobacco notes.

Watermeln Salad with Grilled Prawns

Ingredients (Prawns)

 • 20 large prawns - raw, peeled and deveined

• 4 Tablespoons Olive Oil

• 2 Tablespoons Spicy Cajon Rub

• 1 Tablespoon Brown Sugar

Method

Toss prawns with olive oil, rub and brown sugar. Grill over medium high heat until cooked through and pink. When don, remove from grill and chill for salad plating.

Ingredients (Watermelon Salad)

• 6 cups cubed Watermelon

• 2 cups rough chopped Cucumbers

• ½ small Red Onion - rough chopped

• 1 ½ cup cubed Feta Cheese

• 1 ½ cup yellow Cherry Tomatoes cut in half

• ¾ cup sliced Calamata Olives

• ¾ cup loose packed fresh mint - rough chopped

• ** 4 tablespoons Balsamic Reduction

• ** 4 tablespoons White Balsamic/Honey Reduction

• Kosher salt if needed

** Reduce balsamic over low heat until a thick syrup. Approximately 2 cups will reduce to about ¼ cup. Finished reduction will get thicker as it cools. Once done, remove from heat and cool to room temperature for plating.

Method & Plating

• Mix watermelon and cucumber together, place in colander and allow excess liquid to drain off.

• Combine next 5 ingredients together and set aside. When watermelon and cucumber mixture is drained, toss everything together. Adjust with Kosher sold if needed.

• Mound Watermelon Salad on individual plates. Arrange chilled prawns on top and finish by drizzling reduced balsamic glazes on top

Wine Pairing

This recipe was developed by Patrick Bartlett to pair with our new 2011 Golden Maggie.  This Golden Maggie is 100% Estate Grown Pinto Noir aged in French Oak barrels.  It is a fresh and crisp wine bursting with flavors of strawberry and cherry.

 There are seven phases of the grape growing year: bud break, flowering, fruit set, veraison, harvest, leaf drop and dormancy.  Our Pinot Noir is in beginning veraison, when the sugar comes into the fruit.   Sometime in the next week or so, we will need to get the bird nets up....they love sweet grapes!  This week we are doing some final thinning to make it easier to net and to improve the airflow and sun exposure.  The Vines were very vigorous this year, so we are trying to control the cane growth.

Picked our avocados this past week.  Not as many as we would have liked, but they looked good.  We take them to a packer where they get weighed, graded and packed into 25lb boxes for sale.

Blessing of the Vines...

We had a great time last month at the 3rd annual Blessing of the Vines.  About 70 people came out for an afternoon of blessings, food, wine and music. 

Should I send this wine back?

How do you know if a wine is really bad?

1. A bottle is not bad just because you don't like the wine.  There are lots of winemaking styles and everyone likes different things.

2. A bottle is not bad if the label is damaged.  Things happen, labels get damaged.

3. A bottle is not bad if it has white crystals on the cork. This is called Tartrate and is a natural byproduct.

4. A bottle is not 'corked' if it has little bits of cork in it.  That's operator error. 

So, when is a wine bad?  Basically there are four 'defects' that can happen with wine.

Corked: A cork is a natural product and sometimes becomes infected with micro-organisms.  When an infected cork comes in contact with wine during the aging process, the wine can become 'corked'.  The wine will smell musty like a wet basement or dirty socks.  It can taste astrigent and maybe even a bit like paint thinner.  Cork producers generally guarantee that less than 1% of their corks are infected, but it does happen.

Oxidized:  Oxygen is not a friend of wine. If a wine is exposed to oxygen and becomes 'oxidized' it becomes flat and insipid.   It will generally lose it's fruit aromas and may even become dull in color.  It may taste a little like vinegar.

Maderized: Heat is also the enemy of good wine.  When a wine is 'maderized' it's literally been baked. It often tastes like Madera with notes of almonds and candied fruit.  This is ok for dessert wines, but not for dry wines.  Sometimes you can spot it before you open the bottle if the cork is part way out of the bottle neck.  I always worry about this when we ship wines in the summer.  We try to minimize time out of controlled environments.

Refermented: Wine is a living thing, a product of controlled fermentation.  Sometimes some residual yeast wakes up and secondary fermentation takes place in the bottle.  The result is a fizziness.  This is what you want in a sparkling wine, but not in a still wine.

This was a summary of an article by Joseph Nase (Oenologist) in NYMAG.com

July Pick Up Party...

It's time for the July shipment of wine to our club members, and that means another fun Pick Up Party.

Date: Sunday, July 15

Time: 2 - 4 pm

Location: The Collective (downstairs), Old Town Temecula

  Come and join us for a casual Sunday afternoon at The Collective.  Have a glass of wine, some appetizers and pick up your July Shipments.  Several new, unrealeased wines will be in the July shipment including the new Golden Maggie (100% Pinot), Sidekick (Syrah/Merlot) and the 2009 Syrah.

Why, you may ask, is there a picture of Bruce Leonard (harmonica) and Dean Dixon (guitar).  Well, they will be playing the blues for us on Sunday the 15th.  Bruce and Dean are both accomplished musicians, neighbors of ours in De Luz and wine club members.  At the Blessing of the Vines last month, Bruce joined Dean in an impromptu jam session and it was great.  So, I asked if they'd like to do a repeat performance for us.  They will cringe when they read this, but I've been calling them the 'De Luz Blues Bros'. 

Don't miss out on this fun afternoon.  Use this link to RSVP

Don't want to miss a great party?  Join on line and pick up your wine at the Pick Up Party.  JOIN NOW

'Sideways' for Woodworth...

Woodworth Vineyards 2009 Pinot Noir was selected to be featured at the west coast production of 'Sideways', the play.  As you know, the movie 'Sideways' caused Pinot Noir to surge in popularity, at the expense of Merlot (alas!).  Even though we believe that Merlot is one of the great wines, we were thrilled to be a part of this new venture by Wes Pickett (author of the book, movie and now play).

Patrick Bartlett represented us and served our Pinot before, during and after the performance to the cast, crew and audience.  We made a lot of new friends and fans.  Thanks Patrick!

Our 2009 Pinot Noir has won 5 Gold and Silver medals including a Double Gold at the 2012 New World International Competition.  We love the De Luz microclimate!

Woof Notes...

How many vineyard dogs does it take to screw in a lightbulb?

Gary and I hope you enjoyed this month's newsletter.   Please forward it to friends you think would enjoy it.  If you received this from a friend and would like to receive the newsletter regularly, please use this link: MAILING LIST

You can read all about us at www.WoodworthWine.com or join us on Facebook at www.facebook.com/woodworthvineyards

Gary & Marlene

Angus, Maggie, Hercules & Bandit