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Blessing of the Vines draws hundreds to Temecula wine country

Mon, 22 Apr 2013 14:22:47 -0400

Blessing of the Vines draws hundreds to Temecula wine country:

Great Event ! Thanks to everyone who came out to celebrate with us!

Loving this video by Cean One Films! Congratulations to Mr....

Fri, 12 Apr 2013 14:55:02 -0400

Loving this video by Cean One Films! Congratulations to Mr. & Mrs. Britton who where married here on September 29th ,2012

It’s that time! South Coast Winery Resort & Spa is kicking...

Wed, 10 Apr 2013 14:11:40 -0400

It’s that time! South Coast Winery Resort & Spa is kicking off its wine growing season in grand tradition and we are inviting you, the families in our community, to come and celebrate the welcoming of Spring with us.

Join us this year with a complimentary toast as Student Rabbi Sandy Rosenstein of Temple Beth Sholom, Temecula, offers up the official blessing of the vines and gives thanks for the promise of a fruitful harvest.

After that, guests sip, savor and dance the night away as the Louie Cruz Beltran Ensemble lifts and carries us thru the night with hot Latina Jazz, guaranteed to put you on your feet and keep you dancing all night long!

Hot-off-the-Grill food will be available for purchase and additional wine.

Better still, admission is just $10 this year, but you must reserve now. Tickets are only $10! Click here for tickets.

Winery is keeping busy bottling Romanza! Have you tried this...

Tue, 09 Apr 2013 19:38:45 -0400

Winery is keeping busy bottling Romanza! Have you tried this wine yet?

If not stop by the Tasting Room Today! or click here to purchase online.

Spring into South Coast Winery Resort & Spa on Sunday, April...

Mon, 08 Apr 2013 20:00:22 -0400

Spring into South Coast Winery Resort & Spa on Sunday, April 21 for our Annual Blessing of the Vines Celebration! Sip, savor and dance the night away at this fun-filled wine country gathering. Hot off the grill foods, fine wines and the lively Latin Jazz tunes of Louie Cruz Beltran are guaranteed to put you on your feet and keep you dancing all night long!

For Tickets Click Here

EVENT ITINERARY

4:00 PM Doors Open – and the Celebration begins with a Complimentary Toast!

~Bars and hot-off-the grilled food available for purchase

4:20 PM Welcome by Owner Jim Carter and our Winemakers

4:30 PM Officiant leads the procession to the vines and officiates the Blessing of the Vines, Vineyard Workers and Event Attendees.

4:45 PM Tractors rides, dancing, and activities are available for the entire family.

Wine Tasting Anyone?

Fri, 05 Apr 2013 11:53:47 -0400

Wine Tasting Anyone?

Join us April 6th & 7th! Hand engraving for free for your...

Mon, 01 Apr 2013 18:56:00 -0400

Join us April 6th & 7th! Hand engraving for free for your South Coast Wine Purchase. (Does not included sparkling wines)

Peaceful Easy Feeling Cabernet Sauvignon

Thu, 28 Mar 2013 16:25:47 -0400

This is a Cabernet Sauvignon with a rich concentrated character, layered with jammy black cherry and cassis aromas; the bouquet is radiant in its complexity of forest floor and leafy herbal notes. The oak finish is restrained and velvety upon first taste, the tannins are supple and the firm acidity makes this Cabernet a well structured wine that definitely brings to mind a Peaceful Easy Feeling.

Each order will include a complimentary CD from Eagles songwriter, Jack Tempchin. Visit PeacefulEasyFeeling.com for more on Jack Tempchin, including his Blog, biography, discography, audio clips and more.

Vintage:NV
Type:Bold Red Wine
Varietal:Cabernet Sauvignon
Alcohol %:14.3
PH:3.60
Acid Content:.57 g/100mL
Residual Sugar:.86 g/100mL
Wine Volume (mL):750

Click Here to buy now!

2013 Bud Break at Carter Estate Vineyard.

Wed, 27 Mar 2013 14:22:00 -0400

2013 Bud Break at Carter Estate Vineyard.

Video

Wed, 27 Mar 2013 14:15:42 -0400

ROBERT AND TAMMIE WEDDING at SOUTH COAST WINERY

Tue, 26 Mar 2013 16:17:13 -0400

ROBERT AND TAMMIE WEDDING at SOUTH COAST WINERY:

Loving these photos from Paul Douda Photography

Photo

Tue, 26 Mar 2013 16:14:57 -0400

Tacos

Mon, 25 Mar 2013 18:45:02 -0400

Tacos, street or restaurant style, are always good and are always in season! Sad to say when people hear “tacos” they think of the Taco Bell special — which is the American down played version of a Taco. In truth, Tacos can be of anything; beef, shrimp, fish, pork and even vegetables. By definition, “taco es taco” - one hand, tortilla (corn or flour), some filling and a topping for a little extra flavor and you have a Taco. For the most part Tacos are like sandwiches - no real recipes only simple guidelines and one’s own desires and carvings.

The following recipe is one my favorites. It’s fun, delightful, different and pairs really well with a Riesling. Yep, even Tacos call for a good wine. Just as the saying goes - “fine wine, fine food!”

Pork tacos

Pork 16 oz
Radish 2 ea
Cabbage 1/2 ea
Cilantro 1 bun
Oil 2 tb
6” flour/corn tortillas 8 each
Mayo 1 c
Chili
Tomato 1 ea

Season pork with salt, pepper and oil. Sear all the way around in a hot skillet, bout two mins on each side Using a crock pot, cook for bout 6 hours. Add bout 1/2 cup of water to crock with pork. Pork should pull apart easily and nicely, it should appear to be stringy when done Thinly slice radish into sticks, thinly shred cabbage and chop cilantro; mix all together with a touch of seasoning In a food processor, purée mayo, tomato and chili.

Warm tortillas, spread a little chili mayo, top with a little of the pork(make sure the pork is still hot), finally top with radish slaw. ENJOY

To follow Chef Jason in his adventures of cooking follow him on twitter! @ChefJRivas

REALITY RALLY AMAZING RACE GAME

Wed, 13 Mar 2013 14:31:00 -0400

ATTN: WINE CLUB!!

Don’t Miss this: Fun Dose of Reality! What are you doing April 6th? Just sign up a new Wine Club member between now and March 31, and you will automatically get entered to win a chance for you and two of your best friends to compete with a Reality TV star in the 2013 Reality Rally, benefitting Michelle’s Place Breast Cancer Resource Center. The race takes place in Old Town Temecula from 12 noon until 4 PM. Click here for a listing of participating reality TV stars. Winner will be notified on April 1st.

Photo

Mon, 11 Mar 2013 18:30:24 -0400

Banana French Toast

Fri, 08 Mar 2013 14:12:00 -0500

In my house, pancakes and waffles are the king of specialty breakfast items; be it they are topped with a pecan syrup, caramelized bananas or a brown sugar apple and raisin mix. But oh so many times it is French Toast that is cried for. Now in truth, the French do eat a version called Pan Perdu. In Europe, it is typically served as a dessert with a fruit

or ice cream topping. As Americans, it was our pure obsession to eat sweet things for breakfast which transformed the French Toast into what it is today.

Even though French toast is “sweet,” it does not mean it could not be served for dinner or modified to add a bit more nutrition to the dish; using a high quality syrup, a whole grain artisan bread, fruit topping are just a few example. Remember, ingredients are only a part of the equation when eating healthy; portion size being the other half. The point is to make good food to put into your body (healthy and tasty). Note - good food doesn’t always have to be fancy food. Some of the best food you will eat will be “humble” food; and there is nothing more humble than bread!

The other day, I made a beautiful French Toast for my family and yes it was for dinner. I made my own bread, but you don’t have too. I make my own for a couple of reasons; my kids love homemade bread, it is an extra practice in honing my skills and I have secret love affair with baking. Now, I could bore you with a 3 day recipe for a good

Sourdough; then again, you could simply venture to a high end or specialty store where they will carry a fresh sourdough boule. Especially in today’s culinary world, a great deal of stores carry quality bread; in efforts to get their slice of the “pie.” I also topped my French toast off with Banana Syrup. Mind you, my French Toast was also served with wine…but we will get to that.

Banana French Toast

6 slices of sourdough
5 each eggs
1 cup milk
1 tbsp cinnamon
1 tsp vanilla
2 each banana
1 cup maple syrup

1. slice bananas about 1/4” thick. Quickly sauté them in a skillet with a small amount of butter. cook for about 2 mins, then add syrup. bring boil to a boil and turn off heat.

2. whisk together eggs, milk, cinnamon and vanilla. pour into a pan big enough to hold a slice of bread (9x9 is recommended).

3. heat a non-stick griddle (if the griddle is not non-stick, spray with pan coating) on medium heat till hot. dip bread into egg mix and let soak for about 1 min on each side.

4. remove bread from egg mix, allowing the excess to drain off prior to placing it in the skillet.

5. cook for about 2 mins on each side.

6. place on a plate (2 pieces per person) a top with Banana syrup and ENJOY!

Now back to the wine! As I have always said, “There is a wine for every time and every occasion.” Breakfast-Dinner is no different. Is not Breakfast-Dinner food? If you eat it, does it not nourish you, does it not taste good, does it not still require the same love and attention as any other meal?!

When you break it down, food is food. All food has flavor no matter what meal period you are serving it for. And it is the flavors of food (not the “meal period”) that you are pairing with wine. For this one, I choose California Girl from South Coast Winery. California Girl, or Cali Girl as it more affectionately called, is a table white wine. Even though it is classified as a “table” wine, it is far from drab. Cali Girl is a blend of 6 different grapes, primarily of Sauvignon Blanc. The blend of these grapes gives the wine a subtle

sweetness as well as nice fruit aroma. It is this delicate balance that also gives the wine a good opening and a nice finish; it also gives it the ability to be paired with a variety of different items—including Breakfast-Dinner.

In fact, when pairing Cali Girl with French Toast; the toast itself will help to bring out a nice grassy note and the Banana syrup with help to

emphasize a sweet fruit flavor. It is a really nice pairing, but is it the only choice…..

To follow Chef Jason in his adventures of cooking follow him on twitter! @ChefJRivas

Gather up your family and join us at South Coast Winery on...

Thu, 07 Mar 2013 13:01:00 -0500

Gather up your family and join us at South Coast Winery on Easter Sunday for a magically delicious Champagne Brunch. They will be pulling out all the stops to serve up a brunch designed to dazzle all ages. Easter egg hunts for children will be held every hour beginning at 11 AM. Reserve today and mark this day extra special! For menu Click Here!

Fiji Friday

Fri, 22 Feb 2013 12:42:00 -0500

Being the West Coast kid that I am, I usually bring most of my fish in from the Pacific.That is not to say that Atlantic Seafood is inferior; but, it is to say that fresher is better.

You should always choose your seafood based on your location. As with housing,Seafood is all about location, location, location. Most seafood is already caught miles off the coast; and would it still be the freshest if it had to travel to another coast? Plainly, the closer to source you can acquire something, be it meat, veg or seafood, the better it will be.

Today’s fish is brought to you by the Fiji Islands and the letter E. T letter E is for Escolar, and not to be confused with Escarole (which is a beautiful green and a different story).

Escolar is firm white fish. In fact, it is also known as a “White Tuna” at times. Escolar has a slightly buttery, rich flavor. Due to it’s natural flavor, Escolar holds up really well to spiciness; chili powder, cumin seeds, cilantro rub, jalapeños and other chilies are just a few examples of some spicy possibilities.

For all the positives of Escolar, there is one draw back. Escolar is considered a “fatty fish.” Most times, fatty fish will refer how it feels on your palate and how it will react with side dishes. To some degree, Escolar is no different, and yet still different. It is recommended not to eat more than 5-6 oz at a given time. There is a possibility of reeking havoc on your digestive system when eating more than 6oz at one time (unlike other “fatty fish”). Even though it sounds small, it is not. There is plenty of flavor to make up for the missing ounces on your pate; not to mention a standard fish portion is only about 7-8oz.

Instead of a standard sauce, I finished the fish with a nice relish—a Fennel Bruschetta to be exact. Then the main ingredient of a standard Bruschetta is tomato; sub out tomato for Fennel and thus a Fennel Bruschetta is born. This will add a bit of citrus tones, and anise flavors (both of witch pair extremely well with fish). Relishes are a great way to complement fish with out overwhelming the fish—healthier too.

Escolar:

4 pieces 5-6oz Escolar
salt/pepper
Fennel Bruschetta
1 each fennel
1 each lemon zest
1 each roma tomato
2 each garlic cloves
1/2 bunch parsley
1 tbsp olive oil
salt/pepper
Caramelized Cilantro Onions
1 each Red Onion
1/2 bunch Cilantro
salt/pepper

Relish:

Cut the top of the fennel off, followed with cutting it in half and coring.
Medium dice and sauté in a hot sauté pan, with a little oil till tender. set aside and let cool.
dice tomato and add to a bowl, then add zest, minced garlic and chopped parsley.
when cool, add fennel and mix. season with salt, pepper and oil. set aside.

Onions:

Slice onions thin.
sauté onions in a hot skillet with a touch of oil till tender and rich, warm brown.
pull from heat and season cilantro, salt and pepper.

Fish:

season both sides of the fish with salt and pepper
cook the fish in a skillet on medium heat, about 3-4 mins on each side…depending on the thickness of the fish.
when done the fish should be white and opaque
for plating- equally divide the onions to four plates. Lay of piece of fish on top of the onions, then top each fish with a spoon of the bruschetta. finally, drizzle with a bit of really good EVOO for a flavor boost.

The flavors of this dish jive extremely well together or independently. If you rather not sauté it, you can easily grill this fish. For an even more intense experience; quickly sear the fish on each side, then put every thing in a foil bag (onions-fish-relish in that order).

Place the bag in the oven and roast for about 10-15 mins. No matter how you prepare the fish, don’t forget the wine!

When I think of Escolar, I taste a Sauvignon Blanc in mind. A nice wine with grassy notes and a slight citrus finish. A wine with a nice body and smooth finish. This wine screams white fish as well as “caramel” (a flavor achieved from searing food). Again, does it have to be a Sauvignon Blanc—No. Remember, wine pairing is to one’s own choosing. There is no right or wrong answer. ENJOY!

To follow Chef Jason in his adventures of cooking follow him on twitter! @ChefJRivas

Romantic Runaway Wedding This Romantic Runaway Wedding Package...

Tue, 19 Feb 2013 18:39:00 -0500

Romantic Runaway Wedding

This Romantic Runaway Wedding Package includes:

-Dynamic Ceremony Location
-2 Night Stay for the Bride and Groom (The night before and night of the wedding)
-Officiant
-Wedding Cake (6” Tier)
-Bouquet for Bride/Boutonniere for Groom
-Sparkling Wine for Toast (1 Glass per guest)

CALL: 866-994-6379 X7214

Raisin Bread

Fri, 15 Feb 2013 17:04:00 -0500

Raisin Bread (well mine at least), is a variation of Brioche bread. What is Brioche bread?? Well Brioche Bread comes from France and it simply means it contains butter and eggs (standard bread does not have butter and eggs). The butter and eggs will add richness in flavor and mouth feel. Technically, the fat of the butter and eggs will soften the gluten strands. Softening the gluten strands will break down some of the elasticity of the bread itself. Basically the bread will tear apart a bit easier - “the crumb will be more tender.”

Most times there is also a bit more sugar in a Brioche than a standard bread. All of this being said, Brioche lends itself very easily; to fruit, chocolate, spices, to breakfast or dessert. One the best things my grandma did, was take her Raisin Bread and turn it into French toast! And who is to say you can not have a french toast for dessert, topped with honey and Vanilla Ice Cream.

Just as with any home made bread, there is a down fall—it takes time. This recipe will take about 3 hours to make. It could be rushed, but why would you want too. Not to mention, when this bread is in the oven, you will understand and agree it was worth the wait. Remember! be patient. When the bread comes out of the oven don’t just rip it open and dive in. Let it cool to room temp prior to cutting.

Why, you may ask?

When any bread it is cut open right away, it will release steam and thus releasing moisture. By waiting to cut the bread, the moisture stays in the bread and makes for a better bread. And when it comes down to it, it is about better!

There are some key tips to help make that better bread.

First, give yourself time and forgiveness. Forgive yourself now if it does not work, your are not a master baker. And don’t rush yourself, have fun with it!

Second, use the right ingredients. Bread flour, is high in protein and thus produces a better gluten. When making bread, it is about all the gluten content. Yes, in Brioche we are taking steps to hinder some of the gluten building, but you still want and need gluten.

In the following recipe I use two different types of flour. The whole wheat flour is there for the flavor and mouth feel. Whole wheat flour will help give it that natural, earthy, wholesome flavor, almost nutty, — that “wow that is bread” flavor. Could you use plain AP flour, yes but it will not produce the same results nor will it produce the same flavor.

When it comes to baking you really need that natural protein in flour. Whole Wheat does not have enough, so if you used all whole wheat flour in bread it will come out too dense. Where as AP flour is so processed, chemicals have had to be added (not to mention the flavor is gone from it). Yes, flour has flavor and it is that flavor and performance your looking for.

Lastly, take your time and let it do its thing. A lot of making bread (any bread), is to hurry up and wait. However, on the plus side, it will give you time to; read, drink a cup of coffee, do some chores, take nap or just relax. It is the beauty part of bread, it does not require constant attention. In fact, some times, the more time you give it the better; then again to much time can be a bad thing for bread—so be careful.

Raisin Bread

1/4c hot water
1 c milk, room temp
1/3 c sugar
4 oz butter (soft and room temp)
2 ea eggs
2 c raisins
3 c bread flour
1 c whole wheat flavor
2 tspn kosher salt
cinnamon

in a stand mixer add milk, water, sugar and yeast. stir to dissolve and let sit for 10 mins.
add butter and eggs, mix till combined
add half the flour, then raisin, then the final half of flour and salt. Mix for on medium for about 7 minutes using a dough hook. This kneads the dough and helps to build gluten. a ball should form that is not too sticky but not completely dry.
place dough in a clean greased bowl, cover, then place in warm spot. let the dough rest and rise for about an hour (or till doubled in size).
dump dough onto a lightly floured work surface. then do a letter fold—folding one side into the middle then other side over the top. followed with the same fold on the opposite ends. place dough back in bowl, cover, place in a warm spot for about another hour.
dump dough onto a floured work surface and place flat about 3/4”-1” thick and roughly about the size of 13”x9” pan. Dust the top of the dough with a fair amount of cinnamon.
Roll tightly, length wise, starting away from you or towards you. just before your last roll, fold the ends on angle towards the middle, then finish the roll. folding the ends inward will help seal the bread.
Place roll in a bread loaf pan, you may have to squish it a bit for it to fit. make sure to press it in all the way to the bottom, cover let rest. turn on oven to 400
just before placing the bread in the oven, cut a slit the entire length of the bread about 1/2” deep. this will help the bread to grow and expand. Bake about 30 mins then carefully remove from baking pan.
bake an additional 15 mins till done. Thump the bottom of the bread, it will sound hallow when done.
let cool to room temp….ENJOY

Again, a piece slightly toasted with a tab of butter….OH MY! This recipe can easily be modified, with the addition or substitution of other ingredients. It maybe a day late and 2 dollars short of Valentine’s Day, but you don’t need one particular day to do something special for someone special. Turn this Raisin Bread into french toast, top with vanilla ice cream and honey. Serve it along side of a Sparkling Gewurztraminer.

Wine?

Absolutely!! A wine for every time and every occasion—Raisin Bread is no different. The sweetness and subtle flavors will pair wonderfully with the spice, sweetness and raisins of the bread. Pour a glass, slice a piece of bread, surround yourself with some good company and ENJOY!

To follow Chef Jason in his adventures of cooking follow him on twitter! @ChefJRivas