It’s the middle of summer and there’s lots of fun stuff going on. I just returned from a wonderful family vacation to San Diego. This is an annual family get-together that includes the entire extended Talley family. San Diego has lots of fun things to do: we visited college campuses, we went to the zoo, we went to Sea World, we went shopping, we hung out by the pool.
We had some wonderful food and wine experiences during the trip. Highlights included dinner at JRDN at Tower 23 in Ocean Beach. They pour our Estate Chardonnay by the glass, which is a great match for all the seafood they have on the menu. Everyone loved Donovan’s, widely regarded as one of the best steakhouses in the United States. 2009 Rincon Vineyard Pinot Noir and prime New York steak is a great pairing. The biggest revelation was dinner at the Marina Kitchen, the signature restaurant at the Marriott Marquis San Diego Marina. Beverage Manager Josh Orr is a Cal Poly graduate who started in the wine industry in San Luis Obispo before moving to Las Vegas where he met chef Seth Aaron. The combination of a well selected and well priced wine list, and “modern comfort food” featuring local sustainable food, was unbeatable. We finished the evening with a fireworks display over the marina and the signature Makers Mark Milkshake with fresh baked oatmeal chocolate chip cookies. Three generations of Talleys were in heaven after that dinner!
Closer to home, veraison makes for fun in the vineyard. This is the time of year when the grapes change color and begin to accumulate sugar. Its our signal that harvest is just around the corner. To learn more about veraison, check out my short video on the subject.
Best wishes for a great summer to you!
Believe it or not, Mimosas and Bloody Marys aren’t the only beverages that can be enjoyed with brunch! A few years ago I was fortunate enough to attend a food and wine pairing seminar that featured a variety of creative wine pairings for common breakfast items such as oatmeal and a Jimmy Dean breakfast sandwich! That experience made me realize that wine pairing isn’t just for dinner. So, with summer upon us and fresh white wines tasting so delicious, I thought I’d share a little idea I had for the next time you feel inspired at breakfast.
Bishop’s Peak Riesling paired with Salmon Scramble (scramble recipe from Rachel Ray)
Ingredients - (Serves 6)
1/4 pound sliced smoked salmon
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
*Creamy goat cheese and/or dill would make a delicious addition to this recipe
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
Pour yourself a glass of Riesling and enjoy!
It feels like harvest is right around the corner. Although it will be over a month until the first grapes are picked, you can’t help but feel the buzz and anticipation start to build at the winery. After bottling the 2011 Bishop’s Peak Chardonnay and Pinot Noir last week, and now blending and aging the rest of the wines until next year, the work on the 2011 vintage is winding down and the preparations for the 2012 vintage have begun.
New oak barrels have started arriving from our favorite French cooperages, and soon enough we will be dusting off the de-stemmers, presses, and picking bins that have been in hibernation since last fall. The cleaning tasks are not glamorous and are never-ending, but there is nothing like having a sparkling crush pad and freshly power-washed barrel room to get you (or just me!) excited about bringing in those first grapes of the season.
I think most winemakers can agree that the weeks before harvest bring out all kinds of emotions, from hope to excitement to anxiety. With how the 2012 growing season is going so far, it looks like there should be nothing but excitement for the grape quality this year.
I’ve decided to start each of my blogs with a segment that I like to call “well-used phrases in the tasting room.” Some apply to Talley only, some are universal. Here’s one for this week: “Wow, you really must get tired of looking at this view all the time!” For those of you who haven’t been to our tasting room, we have big picture windows that overlook rolling hills, our vineyards, and vegetable fields.
I’ve heard people comment on the view thousands of times, as this July marks my fifth year at Talley Vineyards. During this time, I have met guests from all different corners of the world and enjoyed the pleasure of working with a great group of people over the years. Early on I noticed that this is not the place to work for the private, mind-your-own-business type – this is like having a whole other family. "When are you going to graduate?" "When are you getting married?" "When are you going to wash the 'Just Married' off of your truck?" I’m not complaining here, by the way. I have co-workers and customers who have become friends, on top of having one of the best views from any office, anywhere.
As I’ve enjoyed watching the company grow, I have seen lots of changes and lots of things that have remained the same. The most important things that have stayed the same are the great people which I’ve already mentioned, as well as our lineup of wines. One such wine is our Bishop’s Peak Petite Sirah, a single-vineyard wine entirely from Ranchita Canyon Vineyard in Paso Robles. We have purchased old-vine Petite Sirah grapes from this family vineyard for over a decade, and it is a consistent favorite in the tasting room. During the summertime, you wouldn’t expect our most full-bodied red to be our best seller – though it is! People are flocking in for this wine – and why not? – it’s rich, smooth, and reminds me of a juicy, ripe plum. Come join us for a glass while it lasts!