Mid-week report

It’s Wednesday and the week is speeding by.  Not much happening on the winery front.  The local vineyards we maintain have all been harvested.  We are waiting for our vineyard in Paso Robles to fully ripen so we can conclude harvest by the first week in November.

We are gearing up for our 4th anniversary celebration!  Our winery opened in Temecula in a trailer in December 2005, but the main tasting room and facilities opened in October 2006.  In celebration of our opening and because it was October, Wiensfest was born.

We throw the best party for our Wine Club members with a Grape Stomp, a Best Dressed Costume challenge, a German Band to dance to and delicious German food to enjoy with excellent beers and wine.

Doesn’t the menu look delish????

Menu

Schweine Schnitzel nach Wiener Art

Breaded Pork Cutlet served with Braised Red Cabbage with Apples and Cinnamon

Gemischter Grill

Assorted Grilled Sausages, German Bratwurst, Knackwurst and Smoked Hungarian Sausage with Bavarian Champagne Kraut

Geroestete Huehnerbrust

Roasted Chicken Breast in Pan Jus served with Herb-Flecked Mustard Spaetle

Bunter Salatteller

Leafy Greens with shredded Carrots, Radishes, Cucumbers, Tomatoes and Diced Red Onions served with Herb Vinaigrette

Deutscher Kartoffel-Salat

Warm German Potato Salad

Bayrischer Apfelstrudel

Applestrudel with Vanilla Bean Ice-Cream and Mint Infused Whipping Cream

Bretzel und Butter

Traditional German Pretzel with Butter

Our event is being held on Sunday, October 17th, so join me on Monday for a full, up close and personal view of all the goings on!

Cheers!  Leslie

PS  Don’t be surprised if you see a  picture, or two or three of “the boys” (read The Brothers) in their official German outfits!  Trust me, you don’t want to miss that!!

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Welcome to the long weekend

If you’re one of the lucky ones who will be off on Monday for Columbus Day, I hope you enjoy the 3 day weekend.  If you’re thinking of something different to do this weekend, maybe a short trip to the Temecula Valley would fit the bill.  There are many activities taking place in Temecula and the surrounding areas this weekend.

Tonight, if you find yourself checking in to the Temecula Creek Inn , David, from Wiens Family Cellars, will be pouring our wines at The Manager’s Reception from  6-7 pm.

The Temecula Rod Run is taking place tonight and Saturday.  Check out Old Town Temecula’s website for information about the Rod Run and all the other great activities available.  You’ll discover a great collection of interesting shops and restaurants in Old Town, so you’ll have plenty to do.

 The Temecula Wine Growers Association’s Calendar  has some winery events listed you may enjoy.

Of course there’s always wine tasting in Temecula, and with over 25 wineries there is something for everyone to enjoy!  The weather is supposed to be in the mid 80’s, so it will be gorgeous this weekend. 

If you decide to go wine tasting, we invite you to stop by Barons Marketplace or bring a picnic from home and enjoy our patio and some delicious wines.

OR

If you want to wine taste one day at the local wineries and then explore the surrounding areas, you could head to Idyllwild for the Art Walk and Wine Tasting event there.

Whatever you choose to do, we hope you have a great weekend.  If you do happen to visit us at Wiens Family Cellars, come say Hello!

Cheers!  Leslie

I’ve got some catching up to do

Last night I was going to attend the Wine Club Pick Up Party, but my niece, Charressa & I were so busy running around town doing errands all day that I plum wore myself out.

Anyway…the Pick Up Party went very well. Chef Giuseppe from Ravioli’s Italian Bistro (4711Murietta Hot Springs Rd, Murietta 951-461-7998) provided some delicious pasta to pair with the wines we released in this month’s shipment.  I heard everyone enjoyed themselves and there was plenty of food.

PS I just heard the pasta was

Ravioli Di Funghi Alla Boscaiola

Raviolis filled with wild mushrooms and tossed with Sautéed garlic, sausage, asparagus and mushrooms; served in a light sage cream sauce.

and I could kick myself for not going!!!  Maybe there’s some leftovers????

Next up:

We’re offering a new Online Special  (no additional discount) that is available until 10/12/10, or until supply lasts.  Add a bottle of our new Clementine to your online order and take advantage of our free shipping.

Last, but not least!

There’s a great event taking place in Idyllwild (up in the local mountains) this weekend.  The Annual Art Walk and Wine Tasting (scroll to the bottom of the linked page for information) event will be held on Saturday, October 9th from 2-5pm.  For the price of admission, you are invited to taste wine from many Temecula wineries as you stroll through the charming village of Idyllwild.  For ticket information, check here.

It’s a beautiful time of the year in Idyllwild, the air is crisp and cool and the leaves have begun to change color.  You should definitely check it out!

Hope you enjoy your weekend and maybe we’ll see you at Art Walk!

Cheers!  Leslie

This offer has expired.

A Special evening

Saturday night our tasting room employees and their spouses were invited to join us for dinner and a vertical wine tasting in our barrel room.  For those of you not familiar with a vertical tasting, it is small tastes of 1 varietal for comparison purposes.  The varietal we were comparing was Wiens Family Cellars Primitivo starting with the 2009 out of the barrel and going backwards each year to our beginning vintage of 2001.

The employees were able to comment on each wine and then Doug, our winemaker, would explain the growing conditions and the rest of the circumstances surrounding each vintage.  It was amazing how different each wine tasted yet how certain flavors were consistent through each vintage.

Throughout the tasting, Bob, our Tasting Room manager, presented a slide show and narrative explaining the journey the Wiens family has been on since the first vineyard was planted in 1996. 

As I listened, I was struck by the amazing journey it has actually been.  When you’re in the midst of something you just take each day as it comes and make adjustments as necessary.  I have to say, I’m very proud and grateful to have been able to travel this journey with my husband and his family over these past 13 years.  Their dedication and hard work to this endeavor has developed into an amazing  accomplishment.

I was going to share pictures, but since it was a private event for our employees I feel the need to respect their privacy.

This experience has spurred me on to look through all the old pictures and I’ll be posting some shots to take you through our 10 year journey, so stay tuned!  In the meantime, check here for a brief history lesson.

Cheers!  Leslie

A Shout Out…

…to Lucas Nelson and The Promise of the Real!!! 

On Aug 7th Lucas & The Promise of the Real played at Wiens Family Cellars.  The guys gave an amazing performance and if you ever have the opportunity to see them in action, please take it!!  You won’t be disappointed.

Here’s a sample of the band’s work found on YouTube.

You can find all their information on their website .  Grab the opportunity to learn about each member of this great group, and find a performance date near you.

If you happen to be in Milwaukee today  (October 2nd), you can hear them at The Farm Aid Concert, along with a long list of heavy hitters.   On Monday, October 4th they will be playing at the historic Kentucky Theatre on Main Street in Lexington! 

If they aren’t in a town or city near you yet, you can still enjoy their sound by purchasing their CD entitled Brando’s Paradise Sessions EP.  Seriously, folks you’ll love it!

Anyway…I wish Lukas and the band great success!  I’m looking forward to them returning to Wiens Family Cellars in the very near future!

Cheers!  Leslie

It’s Thursday….

… and we’re almost to the weekend!  Let me catch you up on some things that have been happening around the winery and a special offer that’s good until Sunday.

Tuesday, my brother-in-law Danny, drove a huge truck from central CA (Lodi and Herald) loaded down with about 20 tons of grapes from our vineyards up north.  From our original vineyard in Herald (the Heritage Vineyard) he brought Merlot and Primitivo grapes and from the Kidder Vineyard he picked up Sirah grapes.  Once he arrived at the winery there was much to be done with the de-stemming and crushing so many of the crew worked until about 9pm to get it done.  More grapes will be coming from our Heritage Vineyard later this week.  We are definitely in full swing mode.

Yesterday I had the privilege of taking our Event gals out to Palumbo’s Ristorante for a huge Celebration Lunch!!!  The gals have been working diligently to increase their sales goal for this year and they’ve succeeded.  We had a lovely lunch and great conversation.  Thank you ladies for a job well done!!  It was my niece Charressa’s birthday so we brought her along too!

From the far end on the left we begin with Jaime, then Carrie, Kenna, around the corner to me and the birthday girl, Charressa.

It was a busy day at Palumbo’s so we weren’t able to chat with Edy and Paul, the owners, but we did catch them in the kitchen helping out with the cooking!  Thanks Edy & Paul for a delicious meal!

If you ever have the opportunity to visit Old Town Temecula, you must get to Palumbo’s for a meal.  Everything is made with love and attention to detail.  I had Charressa take a few pictures of the place because it shows Edy’s casually elegant style (and her love for roosters and Halloween!).

Finally, last but not least we have a great offer to announce.

For our local Wine Club members, we’re offering a case of our 2007 Estate Chardonnay for $127.00, after Club discount, including free shipping.  If you live close enough to visit, you can pick up a case or two at the winery also.  This offer is good until Sunday, October 3, 2010 as long as supply lasts.  Check here for more details.  If you’re not a Wine Club member you can still take advantage of the discounted case.  The price for non-members is $159.00.  Not a bad deal if you enjoy Chardonnay!

  Hope to see you this weekend!

That should be a little something to catch you up!

Cheers!  Leslie

This offer has expired.

She’s Arrived

Oh my goodness!  Oh my goodness!  Oh my goodness, Clementine!  You are lovely and delicious, oh my goodness, Clementine!

Announcing Clementine, our new arrival in the tasting room and we’re so pleased to have her!  If you enjoy a chilled, sweet wine with a lovely hint of citrus, you’ll love our new addition!  Come on in and give her a whirl, you won’t be disappointed!

Summer has come back with a vengeance this weekend (yes, we’ve been in the low 100’s) and sipping a glass of chilled Clementine was the perfect way to spend Saturday afternoon at the winery.  As lovely as this wine is on its own, I thought the chicken below might have found the perfect partner.  You make the call.

Believe it or not, I found this recipe for Never-Dry Roasted Clementine Chicken on The Red Kitchen Project, a food blog I follow.  Thanks, Gracie!  Check out her entire blog, she’s got some excellent recipes! 

 Enjoy!!! If you roast this bird on the barbecue, you won’t have to heat up the kitchen!

Never-Dry Roasted Clementine Chicken

Ingredients:

-About 6-8 small (Clementine) tangerines, peeled at  room temperature

-1  3.5 to 4.5-lb whole roaster chicken

-1-1/2 tsp salt

-1 tsp onion powder

-1 tsp paprika

-1 tsp cinnamon

-2 to 3 tablespoons butter or margarine

Directions:

Preheat oven to 375 degrees. Peel several small room temperature clementines (or a few regular tangerines) and leave each intact as a sphere. You will need enough to fill the bird plus one extra. I used six for my 3.5-lb chicken, so plan accordingly.

Take a sharp knife and gouge slits about 1/4″ deep and 1″ long, perpendicular to vertical segment divisions, across each fruit in several places. Remove a 3.5 – 4lb.  chicken from packaging, being sure to remove any gizzards or bag inside and empty excess liquid into sink or receptacle. Place in casserole dish or roaster pan.

One by one, begin pushing the whole clementines inside the chicken. Apply just enough “smush” pressure to fit several in tightly without any large open areas inside. Again, I was able to fit five whole, peeled Clemies comfortably inside my small roaster.

Take the last remaining clementine and squeeze juice over the entire outside of the chicken, rubbing juice into  chicken where possible.

Sprinkle meat with 1-1/2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon paprika and 1 teaspoon cinnamon. Rub spices into meat only if desired.

Place uncovered chicken in 375-degree oven for half of the cooking time (poultry cooks at 20 minutes per pound). Remove from oven at this point and rub/glaze chicken with 2-3 tablespoons butter or margarine and baste with any broth that has already formed in bottom of pan.

Cover at this point with lid or aluminum foil and replace in oven for duration of cook time. Remove when meat thermometer reads 170 degrees and juices run clear.

Garnish with parsley or additional citrus wedges if desired. Carve and serve immediately; refrigerate or freeze any leftover meat. 

Serve with a delicious, tossed green salad and a glass of Clementine for a perfect summer (or anytime) meal!

Cheers!  Leslie