There's always localwineevents.com for wine events happening in your area, but here are some recent San Diego events that came across my desk, er, email, that I thought you might want to know about.
Saturday, August 7
San Pasqual Winery's BBQ Class and Winemaker Dinner
At the risk of sounding self important, but then what else is self promotion, I suggest the Smokin' BBQ Basics class at San Pasqual Winery's tasting room in downtown La Mesa from 4-6 p.m. I'll be there taking the class and signing Wine Tasting in Southern California & Beyond books. You can stay for their wine-paired dinner from 7-9 p.m. Here are the deets.
The class focuses on the basics of BBQ and the sharing of Championship BBQ Pitmaster secrets. Taught by San Diego's own award winning BBQ Pitmaster Dave Vindiola from Smokealicious BBQ and CookingwithChefDave.com, the class offers an introduction to the entire BBQ process; From Wood to Fire, Smoke to Spice, Selecting Meats, Prepping and of course cooking. Students will also work with and taste various small batch and gourmet dry rubs and BBQ Sauces. During the class students will eat smoked cheese, spice crusted BBQ'd Pork and mouth watering smoked chicken paired with select wines from your host, San Pasqual Winery. The class will be followed by a BBQ - focused winemaker dinner with a tasty selection of small dishes prepared by Chef Dave himself - each paired with a select San Pasqual wine introduced by the new winery co-owner and winemaker, Linda McWilliams. Both class size and dinner seating are limited so make your reservations today!
Class & Dinner held at:
SPW Tasting Room & Gallery
8364 La Mesa Blvd., La Mesa - “In the heart of the Village”
BBQ 101 Class: $40 (SPW Club Members $35)
Winemaker Dinner: $65 (SPW Club Members $60)
Class and Dinner Combined: $95 ($85 SPW Club Members)
Call the SPW Tasting Room at (619) 462-1797 for reservations or sign up online at:
www.cookingwithchefdave.com
Saturday, August 28
Annual Grape Stomp at Orfila Vineyards & Winery
A Grape Stomp takes place on Saturday, August 28, 2010 from 4 PM - 8 PM. The afternoon event celebrates the beginning of harvest with grape stomping in a gigantic five-foot barrel, full dinner buffet, dancing to live music, hay rides, wine tasting and winery tours for the price of $85.00 per person.
Former winemaker Leon Santoro came up with the idea for the grape stomp as a promotional event more than a decade ago.
The 70-acre vineyard and winery has hosted the stomp every year since 1993,and every year more people want to participate. This year's festivities is expected to sell out as usual with close to 400 people buying tickets for an afternoon of not only grape stomping, but tasting wine, hay rides, dancing and dinner. Media director Linda Kissam explains about the grape stomp, "This is an event that appeals to both men and women. Generally the women are a bit more adventurous at the beginning, but the men can and do hold their own quite well!"
What happens to the stomped grapes? By law, the juice can't be used for human consumption. The winery ends up using it as fertilizer.
Tickets can be ordered by calling (800) 868-9463 (outside of San Diego County)
(877) 727-9463 (within San Diego County) or online at www.orfila.com
Wine tasting reception with hors d'oeuvres, dinner, grape stomping, live music, tractor rides and unlimited fun!
Here I go again about the Grand Del Mar, but if you haven't been there at least once, I suggest you check out one of their events coming up. The October event at the Addison is a good deal considering their normal prices.
Friday, September 17, 2010, 5:30 to 10:00 pm
Kimberly Jones Selections Wine Dinner at Amaya
Wine Director Jesse Rodriguez invites Master Sommelier Chris Blanchard to share wines from Kimberly Jones Selections – what many call “the best wine broker portfolio in California,” including Napa Valley’s top-rated Cabernet Sauvignon producers. Chef Camron Woods’ menu will feature fall-inspired dishes: Trio of Oysters; Sauteed Turbot with Braised Fennel and Tangerine Sauce; Roast Rack of Colorado Lamb with Summer Truffle Pierogi and Grilled Chard; and Crispy Robiolina Rangoons with White Peach and Tapioca Soup. Four-course dinner with wine pairings, $70 per person, exclusive of tax and gratuity.
Wednesday, October 13, 2010, 6:30 to 8:30 pm
Harvest Season Stars at Addison
As the weather cools, wine lovers reach for rich, hearty reds such as Syrah- or Cabernet-based blends. These and also richer white wines from Burgundy will get center attention from Wine Director Jesse Rodriguez, as he pairs selections with fall-inspired dishes, such as Anise-roasted Pork Belly with apricots and calvados, Caramelized Heirloom Carrots with ginger and gingerbread and Fine Apple Tart with brown sugar and bourbon, presented by Addison’s Chef William Bradley. $75 per person.
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