Temecula Valley Winegrowers Association News

Temecula Valley Winegrowers Association

RIGATONI WITH PORK RIB SUGO (Fri, 30 Oct 2020)
The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal […] The post RIGATONI WITH PORK RIB SUGO first appeared on Temecula Valley Winegrowers Association.
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What’s Better Than Delicious Wine? Delicious Wine With A Side Of Adorable Wine Country Pets! (Fri, 30 Oct 2020)
Meet Some of Temecula Valley’s Favorite Furry (and Feathery!) Friends Let’s face it. We could all use a bit of levity right now. Since everyone loves animals, we decided to shine the spotlight on some of Temecula Valley Southern California Wine Country’s real celebrities – the furry friends that capture the hearts of our guests […] The post What’s Better Than Delicious Wine? Delicious Wine With A Side Of Adorable Wine Country Pets! first appeared on Temecula Valley Winegrowers Association.
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HEIRLOOM TOMATO AND BLACK OLIVE TART (Thu, 01 Oct 2020)
Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. Pair with your favorite Temecula […] The post HEIRLOOM TOMATO AND BLACK OLIVE TART first appeared on Temecula Valley Winegrowers Association.
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A Celebration of Temecula Valley Harvest… and of All Those Who Make our Wines Possible (Thu, 01 Oct 2020)
When we pop the cork on one of our favorite bottles and pour ourselves a glass of a delicious wine, we are often thinking mostly about how it is going to make us feel, what we are going to pair it with, who else wants a glass, and if we will stop at just one. […] The post A Celebration of Temecula Valley Harvest… and of All Those Who Make our Wines Possible first appeared on Temecula Valley Winegrowers Association.
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HARVEST PLATTER WITH DUELING DIPS (Tue, 01 Sep 2020)
Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc. Ingredients Green Goddess Dip  ¾ cup (175 g) mayonnaise  ¼ cup (60 […] The post HARVEST PLATTER WITH DUELING DIPS first appeared on Temecula Valley Winegrowers Association.
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Harvest is Here! Discover the Unique Tools and Techniques Temecula Valley Winemakers Use to Produce Some of Your Favorite Wines (Tue, 01 Sep 2020)
Winemaking is equal parts agriculture, science, and art. This magical combination has allowed for infinite permutations and possibilities for different styles and flavors of wines, and captivated wine lovers all over the world. While many may assume that wine is simply fermented grape juice, from soil to grape to cellar to glass, there are, in […] The post Harvest is Here! Discover the Unique Tools and Techniques Temecula Valley Winemakers Use to Produce Some of Your Favorite Wines first appeared on Temecula Valley Winegrowers Association.
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Temecula Valley’s Unsung Heroes ~ A Tribute to Those Working Behind the Scenes (Thu, 23 Jul 2020)
Last month we did a feature on the rockstar tasting room staff of Temecula Valley Southern California Wine Country. It was such a hit that we decided this month to focus on another group of movers and shakers of Temecula Valley – the “Unsung Heroes” who are behind the scenes ensuring that the region runs […] The post Temecula Valley's Unsung Heroes ~ A Tribute to Those Working Behind the Scenes first appeared on Temecula Valley Winegrowers Association.
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RAMEN WITH ASPARAGUS, SHIITAKE, AND EDAMAME (Thu, 23 Jul 2020)
Everybody loves ramen. The noodles are slippery and satisfying, the broth nourishing, and it’s okay to slurp. Use this recipe as a template for your own inspirations. When asparagus is not in season, substitute spinach or mustard greens. If you can’t find edamame (soybeans), try green peas. A quivering six-minute egg continues to cook in […] The post RAMEN WITH ASPARAGUS, SHIITAKE, AND EDAMAME first appeared on Temecula Valley Winegrowers Association.
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