A NOAT FRUM MOLLY MERLOT

Molly in tutu and hi-tops.

2day az I wuz grayzing on the grass in the frunt yard uv the winery, I thot abowt whut a lucky pig I am. 

Todae wuz a beeyootifull sunny day, end ther wur lawts of kids ther 2 play with me. The panzees wur in blume, so I got 2 hav a tayst or so when my mom wuzn’t wautching me.  I had on my noo Easter hat that my frend Judy mayd 4 me, so I wuz reely stylish, end I lookd and smelld reel pretty, becuz I had a bath this moarning.  Judy mayks awl kinds uv owtfits 4 me – wedding, patryotic, awtum, Hal-o-ween, Valintyns, end uthers.  I lyk the hats, but I giv my mom a bad tym when she trys to put a tootoo on me.  I lyk 2 go 2 wurk at the winery, but thay woant let me go in2 the resturaunt, becuz thay say pigs Rnt aloud….but it awl smels sooooo gud!  (Dawgs Rnt aloud eether, so that seems fayr 2 me.)

Mi dawg frends Cabby and Chianti wur ther 2 hav the kids pet them, 2.  Chianti lyz on his bak end grins, end sumtyms he also duz a danss with hiz bak legs.  Cabby looks  at U with hiz big broun I’s end evry1 thincks he iz so cyoot.  I hoap that evry1 nos that pigs R smartr end cleenr than dawgs!

Dessert Anyone?

Here’s a fun little dessert recipe from the Creekside Grille at Wilson Creek Winery.

Individual mascarpone cheesecake torte with poached quince and pomegranate seeds

Individual mascarpone cheesecake torte with poached quince and pomegranate seeds

Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince & Pomegranate Seeds

This dessert is great for the holidays and can turn any occasion into a special one! Makes 11 individual desserts.

CRUST
2 cup toasted walnut halves and pieces
1 cup light brown sugar
½  cup clarified butter
Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size springformpans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.
CHEESECAKE
20 oz. cream cheese
8 oz mascarpone cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 tsp salt
Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the springform pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
 
POACHED QUINCE
4 quince, peeled, cored and diced
2 cup water
2 cup sugar
2 cup sweet white wine
1 vanilla bean
Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.
AMPLE AMOUNT OF POMEGRANATE SEEDS
Apply seeds to liking on top of cheesecake and quince.
Don’t forget to serve with a chilled glass of Almond Champagne!

September is California Wine Month

Glass of Almond

A cool glass of Almond Champagne on a warm summer day…ahhh!

In the wine world we like to think that every month is wine month, but more specifically, September is recognized as California Wine Month. What does this mean you ask? It’s your free pass to drink more wine this month, from California that is!

Here at Wilson Creek Winery, we are honoring this wonderful month by serving  a glass of  delightful sparkling wine with every entree purchase at the Creekside Grille. (Don’t see this advertised anywhere, that’s ok, just mention this to your server and they’ll know what to do) Cheers!

Check out this fun article from the North County Times about California wines, wineries and Temecula…

WINE COUNTRY NOTES: It’s the most wonderful time of the year.

Oh My Gosh!

What do Temecula Valley’s Wine Country and Wilson Creek Winery have in common? They are home to the famous,”Oh My Gosh” Almond Champagne!

If you’ve never had it, you HAVE to try it! If you’ve had it, then you know what I’m talking about. We call it the “Oh My Gosh” champagne because that is the typical impression a person gets when trying it for the first time. Temecula Valley ChampagneThis stuff is so good that people from all over the country have it shipped out for special occasions and everyday happenings alike.

Definitely a popular choice for wedding toasts, I know a couple who drove from central California to Temecula just to fill their convertible Mini Cooper to the brim with cases of Almond Champagne for their daughter’s wedding. Now if that isn’t love, I don’t know what is!

Almond champagne is wonderful on its own, but goes great with other things as well. Next time you’re in the area and decide to visit us try the Almond-tini in a chocolate cup. A favorite around here, the Almond-tini is Almond Champagne mixed with a bit of our Decadencia (chocolate port dessert wine), served in an edible Dutch chocolate shot glass – Salut! Then there’s the Almond Slushie, our version of a frozen margarita, so to speak, minus the tequilla, add Almond Champagne and voila! The Almond Slushies are heaven-sent in the warm, Temecula summer months.

We love this champagne so much that we wanted to make it easy for you to get no matter where you are. So now you can find our Almond Champagne, along with our Peach Bellini (Almond Champagne and natural peach flavorings) and Orange Mimosa (Almond Champagne and natural orange flavorings), in 23 states! If you’re a California resident you may see us on the shelves of a Costco, Vons, BevMo, Albertson’s, and Walmart (to name a few) near you.