Callaway Vineyard & Winery will offer the fourth in a series of winemaking seminars on Jan. 23 from 10 a.m. to 12:30 p.m.
Winemaker Craig Larson will take you into the vineyard and teach you why pruning is good for the vine, how to prune correctly and what to consider before snipping away. This instruction will be followed by a relaxed tasting in the Chardonnay Room where topics like how to serve and store wines will be discussed.
In addition, various bottle sizes and shapes will be viewed and you will learn what their shapes can tell you about the wine that’s in them.
They finish this series of seminars with a delightful tasting of their sparkling and dessert wines as well as their tawny port. they will be pairing these wines with dessert. They'll send you home with a bottle of Callaway wine, two wine glasses, a collection of dessert recipes that pair well with Callaway wines, and a certificate of completion. Cost: $75 per seminar.
Showing posts with label winemaking. Show all posts
Showing posts with label winemaking. Show all posts
Wednesday, December 2, 2009
Sunday, February 3, 2008
La Cereza Shines Silver
Temecula, Calif. / Feb. 1. 2008
Wine drinkers seeking to explore new and exciting worlds in the vast cosmos called the wine industry often find themselves overwhelmed by the seemingly infinite amount of wines available to them. Add to this conundrum a whole slew of promotional schemes by labels including point systems, critics’ reviews and shelf talkers…all aimed to assuage possible buyers to purchase their bottle of wine instead of the one next to it. Is your head spinning yet?
Well, just like any other competitive market, wineries have the ability to have their products rated objectively each year during a handful of annual wine competitions. One of largest of which is the annual San Francisco Chronicle Wine Competition. Located at the doorstep of Napa Valley, wineries that earn medals during this wine competition consider it a huge feat, a right of passage, so to speak, in the wine world.
La Cereza Vineyard and Winery, located in Temecula Valley, is now the proud bearer of that title after winning silver medals in the San Francisco Chronicle Wine Competition for both their Sangiovese and Tempranillo red wines.
Judged next to wines from appellations long-recognized for excellence in red wine-making like Napa, Sonoma and Central Coast, La Cereza considers these awards a great honor as well as a testimony to their desire to produce high-quality wines capable of competing with the best.
The earning of a silver medal for their Tempranillo varietal is especially exciting for the Spanish-themed winery, as this grape is considered to be the quintessential Spanish grape, used to make the world-famous Rioja red wine.
“The choice to produce this wine here denotes the foresight of our winemaker to acquire tempranillo grapes from Guadalupe Valley,“ said Buddy Linn, owner of La Cereza. “This fruit is extremely high-quality and the outcome has been a very consistent and exceptional wine.”
La Cereza’s silver medal award for their Sangiovese is also remarkable, considering it’s the first year that the winery has ever produced this unique Italian varietal.
La Cereza winemaker Gus Vizgirda said he has long been honing in on his winery’s potential to produce excellent wines from Mediterranean grapes such as Tempranillo and Sangiovese.
“We have a very unique winemaking style here in the (Temecula) Valley and particularly at La Cereza,” said Vizgirda. “It’s based on the fact that we have a terroir here that is very similar to the Mediterranean, so although we may not be producing wines like the ones you’ll find up North, we’re confident and proud that we have a style that’s totally different and the quality is just as good.”
Wine drinkers seeking to explore new and exciting worlds in the vast cosmos called the wine industry often find themselves overwhelmed by the seemingly infinite amount of wines available to them. Add to this conundrum a whole slew of promotional schemes by labels including point systems, critics’ reviews and shelf talkers…all aimed to assuage possible buyers to purchase their bottle of wine instead of the one next to it. Is your head spinning yet?
Well, just like any other competitive market, wineries have the ability to have their products rated objectively each year during a handful of annual wine competitions. One of largest of which is the annual San Francisco Chronicle Wine Competition. Located at the doorstep of Napa Valley, wineries that earn medals during this wine competition consider it a huge feat, a right of passage, so to speak, in the wine world.
La Cereza Vineyard and Winery, located in Temecula Valley, is now the proud bearer of that title after winning silver medals in the San Francisco Chronicle Wine Competition for both their Sangiovese and Tempranillo red wines.
Judged next to wines from appellations long-recognized for excellence in red wine-making like Napa, Sonoma and Central Coast, La Cereza considers these awards a great honor as well as a testimony to their desire to produce high-quality wines capable of competing with the best.
The earning of a silver medal for their Tempranillo varietal is especially exciting for the Spanish-themed winery, as this grape is considered to be the quintessential Spanish grape, used to make the world-famous Rioja red wine.
“The choice to produce this wine here denotes the foresight of our winemaker to acquire tempranillo grapes from Guadalupe Valley,“ said Buddy Linn, owner of La Cereza. “This fruit is extremely high-quality and the outcome has been a very consistent and exceptional wine.”
La Cereza’s silver medal award for their Sangiovese is also remarkable, considering it’s the first year that the winery has ever produced this unique Italian varietal.
La Cereza winemaker Gus Vizgirda said he has long been honing in on his winery’s potential to produce excellent wines from Mediterranean grapes such as Tempranillo and Sangiovese.
“We have a very unique winemaking style here in the (Temecula) Valley and particularly at La Cereza,” said Vizgirda. “It’s based on the fact that we have a terroir here that is very similar to the Mediterranean, so although we may not be producing wines like the ones you’ll find up North, we’re confident and proud that we have a style that’s totally different and the quality is just as good.”
Tuesday, December 18, 2007
Make Your Own Wine With Don Reha (Temecula's Thornton Winery)
Become a winemaker for a day at Thornton Winery’s Winemaker’s Blending Party on January 19 from 2 pm to 4 pm. Join winemaker Don Reha as he guides participants through a tasting and blending exercise in the Champagne Caves.
“Our guests will have the opportunity to put their creative talents to work in a small group setting,” said Reha. “I am looking forward to sharing the secrets, passion, and expertise that goes into making a premium blend.”
The class begins with tasting barrel samples, breaking down the components of each sample and discussing what makes the fruit forward wines of the Temecula Wine region so unique. Reha will offer tips on how to become more adventurous with wine tasting, while coaching guests how to blend their own personal mixture based on personal likes and dislikes. Cost is $65 per person and includes a winemaker signed bottle of your personal blend.
“Our guests will have the opportunity to put their creative talents to work in a small group setting,” said Reha. “I am looking forward to sharing the secrets, passion, and expertise that goes into making a premium blend.”
The class begins with tasting barrel samples, breaking down the components of each sample and discussing what makes the fruit forward wines of the Temecula Wine region so unique. Reha will offer tips on how to become more adventurous with wine tasting, while coaching guests how to blend their own personal mixture based on personal likes and dislikes. Cost is $65 per person and includes a winemaker signed bottle of your personal blend.
Tuesday, November 27, 2007
La Cereza Announces Sangiovese Release
by Cheri Linn
It was bound to happen eventually; it was never a matter of “if,” but only “when.” In congruence with the winery’s Mediterranean flair and winemaking gumption, and to the delight of its many fans (and hopefully soon-to-be fans), La Cereza is preparing to “up the stakes” with the first-ever release of a Sangiovese wine.
So what is it about this wine that’s causing so much buzz among the folks at La Cereza?
Well, perhaps it was the wine’s immaculate reception during its premier at Temecula Valleys Harvest Barrel Tasting, held November 3 – 4, 2007.
The barrel tasting allowed participating Temecula wineries to showcase their “best of the best” to about a thousand wine drinkers, many of whom had yet to experience some of the hidden gems found only in Temecula. Never to be outshined, La Cereza audaciously introduced a wine that was essentially still in the works at the time; a wine that hasn’t even been bottled yet (creating for many a truly authentic barrel-tasting experience), and had never been released under the La Cereza label.
“We feel that this wine is particularly special, “ said Buddy Linn, owner of La Cereza Vineyard and Winery. “Not only because it’s a new endeavor for us, but because it just tastes so darn good. And now after such a successful reception during the tasting, we’re even more excited about its release.”
Produced by La Cereza’s winemaker Gus Vizgirda and his staff, this earthy, fruit-forward wine is similar in style to many of the Sangiovese wines grown in California.
“It’s a little bigger, a little fruitier than its Italian cousin, “said Vizgirda. “It has aromas a bit more subtle than some other reds, but has a mid-palate loaded with spice, ripe strawberry, blueberry and vanilla, along with some faint floral and violet accents. The acidity is even and balanced and the tannins are very soft and smooth.”
Introduced in California in the late 1800’s by Italian Immigrants, this noble and ancient grape varietal, originally called Sanguis Jovis, the Latin translation for “Blood of Jove,” traces its ancestry back thousands of years, as it is believed to have been cultivated by the pre-Roman Etruscans. Since then, Sangiovese has flourished in Northern Italy’s Tuscan region, known by most wine drinkers as Chianti. Well-suited to southern California’s hot, dry summers, paired with consistent sunny days, Californian wine growers, however, are now beginning to see astonishing results in the production of this grape.
And La Cereza is proud to now be among those ranks.
Folks interested in purchasing La Cereza’s Sangiovese can do so by filling out a pre-order sheet at the winery, by telephone (1-951-676-1711), or at the winery’s website at www.lacerezawinery.com. This wine can be purchased for $18.95.
It was bound to happen eventually; it was never a matter of “if,” but only “when.” In congruence with the winery’s Mediterranean flair and winemaking gumption, and to the delight of its many fans (and hopefully soon-to-be fans), La Cereza is preparing to “up the stakes” with the first-ever release of a Sangiovese wine.
So what is it about this wine that’s causing so much buzz among the folks at La Cereza?
Well, perhaps it was the wine’s immaculate reception during its premier at Temecula Valleys Harvest Barrel Tasting, held November 3 – 4, 2007.
The barrel tasting allowed participating Temecula wineries to showcase their “best of the best” to about a thousand wine drinkers, many of whom had yet to experience some of the hidden gems found only in Temecula. Never to be outshined, La Cereza audaciously introduced a wine that was essentially still in the works at the time; a wine that hasn’t even been bottled yet (creating for many a truly authentic barrel-tasting experience), and had never been released under the La Cereza label.
“We feel that this wine is particularly special, “ said Buddy Linn, owner of La Cereza Vineyard and Winery. “Not only because it’s a new endeavor for us, but because it just tastes so darn good. And now after such a successful reception during the tasting, we’re even more excited about its release.”
Produced by La Cereza’s winemaker Gus Vizgirda and his staff, this earthy, fruit-forward wine is similar in style to many of the Sangiovese wines grown in California.
“It’s a little bigger, a little fruitier than its Italian cousin, “said Vizgirda. “It has aromas a bit more subtle than some other reds, but has a mid-palate loaded with spice, ripe strawberry, blueberry and vanilla, along with some faint floral and violet accents. The acidity is even and balanced and the tannins are very soft and smooth.”
Introduced in California in the late 1800’s by Italian Immigrants, this noble and ancient grape varietal, originally called Sanguis Jovis, the Latin translation for “Blood of Jove,” traces its ancestry back thousands of years, as it is believed to have been cultivated by the pre-Roman Etruscans. Since then, Sangiovese has flourished in Northern Italy’s Tuscan region, known by most wine drinkers as Chianti. Well-suited to southern California’s hot, dry summers, paired with consistent sunny days, Californian wine growers, however, are now beginning to see astonishing results in the production of this grape.
And La Cereza is proud to now be among those ranks.
Folks interested in purchasing La Cereza’s Sangiovese can do so by filling out a pre-order sheet at the winery, by telephone (1-951-676-1711), or at the winery’s website at www.lacerezawinery.com. This wine can be purchased for $18.95.
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