en-us Woodworth Vineyards. Temecula Valley Wine Country's newest vineyard and winery Located in De Luz California. http://blog.woodworthwine.com/ Happening In August @ Woodworth http://blog.woodworthwine.com/blogpost-104140/August-2015-Newsletter.html In the Vineyards...

July and August were pretty hot here in De Luz.  Also the bees were out in full force and did some real damage to our Pinot Noir and Chardonnay.  The pictures below tell the story. 

 

 

 

 

 

 

 

We were several weeks ahead and the Pinot and Chardonnay were picked by the first week of August.  The Merlot was picked one week later and we will be picking the Syrah in a few days.

 

 

 

 

 

 

 

We have a great crop of Avocados for the 2016 harvest.  So much that Gary and Isaura have been spending the last month propping up branches with 2 X 4s to keep them from breaking.  So now we can all worry about a strong El Nino that washes the trees down the hill.  Oh well, always something. 

 

 

 

 

 

 

 


 

To Age or Not to Age, That is the Question...

We were at dinner at a friend's house a couple of weeks ago. He is a very accomplished chef. In fact, I'd need an entire Newsletter to take you through the incredible menu that night. Anyway, he brought out a bottle of 1966 Charles Krug Cabernet for us. That inspired an entire conversation on aging wines. Which wines age well, why, how, etc. So, I came home and did some research. Here's what I found.

About 90% of the wines made today are made to be consumed within 2 years, and the vast majority of wines purchased today are consumed within 48 hours. Given that, here are some tips for how to tell if a wine will age well and how to do it..

1) Sugar content and alcohol: A high percentage of sugar and alcohol slows the aging process, keeping the wine chemicals from reacting too fast and becoming unbalanced, or worse, turning to vinegar.

2) Tannins: Highly tannic wines are generally great candidates for aging. You know the wine you're drinking is tannic when it gives your mouth a dry, puckering sensation that can be very unpleasant. But as tannins age, they bind to each other, losing their astringent quality and making the wine supple and smooth.

3) Structure: Tannins don't mean good aging by themselves. They need the proper acidity and fruitiness to back them up.

Varietals that age well:

Riesling: A wonderful candidate for aging. A good Riesling can go on improving, growing rounder in flavor, virtually forever.

Cabernet Sauvignon: Cabs from Bordeaux, California, and many other places have the bold richness needed to age well.

Chardonnay: It depends. A rich, buttery Chardonnay doesn't have the structure to age well and will fall apart within a few years. But acidic Chardonnays with rich mineral tastes can very well improve with aging.

Fortified wines: Port, Madeira and the like age wonderfully because their high quantities of sugar and alcohol act to slow down the aging process, meaning that they can open well after even hundreds of years.

Pinot Noir: Professional opinions vary. This grape, so unpredictable on the vine, is unpredictable in the cellar too.

Syrah: Most Syrahs age well, but only up to a limit-about 10 years.

Merlot: Merlot is a very forgiving wine. Many bottles taste great young, but will still benefit from some time in the cellar. So Merlot is a great varietal to experiment with-try a variety of ages and see what suits your tastes.

Zinfandel: Like Cabernet Sauvignon, many Zinfandels have the potential to age to greatness.

Varietals that don't age well:

Sauvignon Blanc, Pinot Grigio, and most Rosés: They don't have the structure necessary for good aging.

Wines under $15: They're made to drink now.

Champagne: Though some champagnes can age well, becoming rounder, softer, and less bubbly over time, most are not meant to. If you're holding on to a 20-year old bottle from your wedding, you probably won't like it.

So, if you have a wine to age, how do you do it?

All wines mature fairly quickly in a typical household (68-72F, frequent changes in sunlight and humidity), and shouldn't be kept more than five or six months in these conditions. Beyond six months (sometimes sooner, if there were very hot days inside), most wines will begin to deteriorate.

Finer wines that require aging need to be kept in a place that is constantly cool (50-60F), dark, damp, and without excessive vibration. Do not store wines in your refrigerator for an extended length of time; though it's a constantly cool temperature, there is little humidity, so your corks will shrink and the wine will spoil.

Since not everyone has a wine cellar, you will need to find a place that is as close to these ideal conditions as possible. The most important thing is constant cool temperature-wines do not react well to extreme variations. Dampness is also important, but you should be OK if your storage area is not overly dry, and you are sure to keep all bottles on their side, so that the wine stays in contact with the cork, thereby keeping the cork moist and expanded to hold a tight seal. If the cork dries, air gets in and destroys the wine.  (VintageCellars.com, WineWeekly.com)

 


 

New Recipe for Black Dog ...

Our favorite chef, Patrick Bartlett, has come up with another winner to pair with our 2012 Black Dog.  Bacon Wrapped Pork Tenderloin with Blackberry Bourbon Glaze.

Sounds pretty amazing, right?

Here is what Patrick says about the pairing:  "The Woodworth 2012 Black Dog is a beautiful blend of Syrah, Cabernet and Merlot.  The Syrah harmonizes with the smokiness of the bacon, and the rich blackberry bourbon glaze draws out the big berries and cherries swirling in thei wine.  Amazingly, this dish causes the wine to dig deeper into it's flavor profile, creating a rich, more bold tasting experience."

 To get a copy of the recipe to read and print out, use this link to the Black Dog Page.  When you are on the page, click on Bacon Wrapped Pork Tenderloin : 

2012 Black Dog


 

Save the Date ...

 

The year is flying by and, before you know it, it will be time for the annual Barrel Tasting.  We have a tentative (almost final) date of  Saturday November 14.  So, put it on your calendar and we'll get the confirmation out to you next month. 

The Barrel Tasting is a great way to kick off the holiday season with wine, food, music and friends.

We'll see you there!


 

Woof Notes ...

Several weeks ago we lost Hercules, our cool-little-dude dog.  Herc showed up on our patio about 9 years ago.  At the time the Vet told us that he was at least 7 years old, so he had a long and adventurous life.  He definitely had a 'tude' and quickly became my little buddy.  We have no idea where he came from, but from the very first day he decided this was home and he made sure that we understood that he not only slept in the house, but also in the bed.   We miss him, but are glad we had him for so long.

Herc finally got his own wine last year and here are a few of his Woof Notes.

 

             

   

 


We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.   You can check us out online at www.WoodworthWine.com or join us on Facebook at www.Facebook.com/WoodworthVineyards.

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Woodworth Vineyards Thu, 20 Aug 2015 12:00:00 PST
July Pick Up Party http://blog.woodworthwine.com/blogpost-103221/July-2015-Pick-Up-Party.html It's Time to Pick Up Wine and Party!

Pick up your July Shipment and join us for a fun time of wine, food, music and friends at Temecula Valley Cheese Company.  There will be great wine (of course), yummy appetizers and live music from Slow Traffic.

 Date: Saturday July 18

Time: 4pm - 7pm

Location: Temecula Valley Cheese Co, Old Town Temecula.

RSVP for the Event Here

 

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Woodworth Vineyards Wed, 24 Jun 2015 12:00:00 PST
Happening in June @ Woodworth http://blog.woodworthwine.com/blogpost-103025/June-2015-Newsletter.html Happening in the Vineyards...

 

 

 

 

 

 

'May Grey' slipped right into 'June Gloom' seamlessly this year.  Up until this week it's been wet and cool in the mornings.  This week, however, we're looking at hot and dry all day every day. 

  

 

 

 

 

 

As you can see, the grapes are set and it looks good for the 2015 vintage.  The Pinot Noir and Chardonnay are going into veraison .  If you look close at the picture on the right, you can see the Pinot starting to turn red.  We finished netting to keep the birds away and, so far, haven't seen many bees, so yea!

 

 

 

 

 

 

We've got golf ball size avocados on the trees and this week we had the helicopter out to spray for thrips.  So this is the time of year that we just wait and watch everything grow and hope for the best.

 


 

Latest Competition Results...

We've had some great competition results so far this year.  As you know (or maybe not know), we haven't had a Merlot varietal since 2009.  It was great.  We finally were able to produce another and we released our 2012 Merlot last month.  We just won a Gold Medal (scoring a 92!) at the LA International Wine Competition, one of the largest.  Merlot is one of the best food pairing wines, so I hope you get a chance to try it soon. 

As a note, the Reserve Wild Bandit won a Silver and the new 2012 Black Dog won a Bronze at this same competition.

We also just found out that our 2012 Pinot Noir has again won a Gold Medal at the 13th annual Pinot Shootout.  There were 497 Pinots from all over the world in the competition.  Not only did we win a Gold, we were in the top 40 wines invited to pour at the Pinot Summit in July.

if you are a Pinot lover, and haven't tried our 2012, or have tried it and liked it, you may want order some or pick some up.  We are selling out really quickly this year.  It looks like we only have another month or so of supply.


 

Avocado Basics & What Wine Goes With Guacamole?

Its summer and 4th of July is coming up. That means hot dogs and hamburgers, but it also means guacamole and chips. Demand for Avocados has really increased over the last ten years, probably from the popularity of guacamole. For many years it was something exotic that you only had when you came to the Southwest.

Avocados came to California in 1871 and to this day about 90% of the US crop is grown here. Gary and I grow Haas avocados, which is the type most usually found in grocery stores. Haas are very creamy and have a higher oil content than other varieties.

The cool thing about growing or buying avocados is that they don't ripen on the tree. That gives a lot of flexibility to when you pick, and flexibility on choosing ripeness in the store. You can buy ripe avocados in the store to use now, or buy less ripe to use a few days or a week later. They will ripen on the counter in a few days and then you put them in the refrigerator to hold them. If you need to speed ripen, put them in a paper bag with an apple.

Since its guacamole season, the question is how to pair wine. Purists will say that guacamole only goes with margaritas or beer, but that's not quite true. Natalie MacLean (author of Red, White and Drunk All Over) says the following: "I put them in a category I call Green Wine Stalkers because their natural compounds don't marry well with many wine styles." She suggest a Sauvignon Blanc or Pinot Grigio . The acidity of those wines will cut through the sweet fattiness of the avocado. Herc's Field Blend would be perfect because of its crisp acidity and citrusy notes.

Now that you know what wine to pour, it's important to have a great guacamole recipe. The best place to find recipes for avocados, especially guacamole, is www.californiaavocado.com. Try the Roasted Corn Guacamole or the Margarita Guacamole.  They have chefs from all over coming up with some yummy things. Remember, California avocados are the best. 


 

This Wine is Corked!

A couple of weeks ago we had some people over and I opened a bottle of our 2012 Pinot. It was not good, in fact, really bad. It really surprised us. It's been a long time since we have opened a 'corked' bottle of wine. It was particularly disturbing because it was one of ours. We opened a second bottle and it was fine. How does this happen?

A corked wine does not mean a wine that has tiny particles of cork floating around in the glass. Corked wine is a term for a wine that has become contaminated with cork taint.

Cork taint is not simply the taste of a cork. It is caused by the presence of a chemical compound called TCA (trichloroanisole). TCA is formed when natural fungi (of which many reside in cork) come in contact with certain chlorides found in bleaches and other winery sanitation / sterilization products.

While unpleasant to taste, cork taint is not harmful to humans. Corked wines smell and taste of damp, soggy, wet or rotten cardboard. Cork taint dulls the fruit in a wine, renders it lackluster and cuts the finish. Sometimes it is barely noticeable and other times it knock your socks off the moment you open the bottle.

(Wine Folly)

It occurs naturally in cork. It used to be that 8-10% of bottles of wine were 'corked'. Today several advanced QA/QC procedures and treatments are in place to render cork less susceptible to developing cork taint. But it can still happen. Now it's more like 2 - 3%.

The fact that it doesn't occur much doesn't make it less disturbing when you find it. If you open a bottle and think its 'corked', take it back (or send it back if you are at a restaurant). It's common enough that there should be no questions. The chances are that the next bottle is just fine.


 

July Pick Up Party...

It's time for members to pick up their July shipments.  Join us for wine, appetizers, live music and friends in Old Town Temecula.  In fact, make an evening of it and try out one of the great new restaurants after you pick up your wine.  Slow Traffic will be playing some great country rock music and we've got some yummy appetizers planned, so don't miss this fun time! 

 

Date: Saturday, July 18

Time: 4pm - 7pm

Place: Temecula Valley Cheese Co, Old Town Temecula

 

RSVP at PICK UP PARTY

 

 


 

Woof Notes...

 


 

Gary and I hope you enjoyed this month's Newsletter. If you did please forward it to a friend.  If you received this from a friend and would like to be on the mailing list, you can sign up at MAILING LIST.

Check us out at www.WoodworthWine.com and join us on Facebook at www.Facebook.com/woodworthvineyards

Gary & Marlene

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Woodworth Vineyards Fri, 12 Jun 2015 12:00:00 PST
April @ Woodworth Vineyards http://blog.woodworthwine.com/blogpost-101817/April-2015-Newsletter.html In the Vineyards...

Lots happening in the vineyards and groves in April. 

 I've been selling these gorgeous King Protea to the local florists for Starbucks money.  The bees have arrived and are busy pollinating the trees and messing up the windows.

 

 

 

 

The vineyards are looking great.  We have a new process to combat powdery mildew and so far, so good.  The vines are way ahead of the valley and it looks like we have a great fruit set.

 

 

 

 

It's harvest time for the avocados.  We can also see the little 2016 avocados starting to form.  Harvest was light this year, but looking pretty good so far for next year.

 

 

 

 

 

 

 

 

 

 


 

New Releases...

We've been sold out of some of our most popular reds for several months and I'm happy to say that they are now available.,  I'm really excited that after several years we have a new 2012 Merlot.  Our last Merlot was a 2009, released in 2012 and sold out in 2013.

Merlot is one of my favorite wines, so give me a minute while I wax poetic. 

Merlot is a very seductive wine. It relies on finesse, not power. You can enjoy the flavors and aromas of red fruit (cherry, raspberry) instead of the black fruit flavors of Cabernet. It's delicate balance and structure is what makes Merlot one of the best food wines.

Our 2012 Estate Grown, single vineyard Merlot has lovely flavors and aromas of cherry and raspberries. You will also find some herbal hints and notes of black licorice with good acidity and a nice finish.

A little Merlot trivia for your next wine social:

1) France has the most Merlot planted, almost 250k acres. Italy is the number two producer and the US is third.

 2) China drinks the most Merlot, in fact, they drink the most red wine in the world, but they often mix it with Coke or Sprite to make it taste better.

Our 2012 Black Dog is a yummy blend of 55% Syrah, 30% Merlot and 15% Cabernet Sauvignon.  You will find flavors and aromas of blackberry and black currant with notes of lavender, black licorice and olive.  It has a nice acidity and a silky finish.

Our Reserve Wild Bandit is a blend of 65% Syrah and 35% Pinot Noir.  You will find flavors and aromas of blackberry and black cherry fruit.  There are black licorice notes and hints of tobacco with firm tannins and a lengthy finish. 

You can find these new wines online at www.WoodworthWine.com or at www.Amazon.com/wine

Ask for them at Crush & Brew 


 

It's a floor wax and a dessert topping ...

Well, not quite, but pretty close. It turns out the wine has a variety of other uses besides drinking. Here are a few examples. (Again, just a little trivia for your next wine social)

Fabric dye - We all know that spilled red wine is very hard to clean, so it can be used as a dye. Heat the wine to simmering in a big pot on the stove, add the fabric, stir with a wooden spoon for 10 minutes and then cool and rinse. Results are a little unpredictable, however.

Skin softener - The antioxidants that make red wine a healthy drink is also beneficial when applied to skin. Use red wine as a toner and it will help smooth and refine skin thanks to the acidity.

Fruit and vegetable cleaner - Wine can be used as a natural cleaner. The alcohol dissolves impurities on the fruit's surface and has been shown to kill several pathogens like Salmonella and E.coli.

Glass cleaner - Spoiled white wine works like a charm on dirty glass. Add a few tablespoons to a spray bottle of water and use on windows and mirrors.

Remove grease stains - Pour leftover white wine onto grease and oil stains on garage floors and driveways. The alcohol and acidity will help them dissipate.

Use wine to clean wine - If you spill red wine on the carpet flood it with white wine and then blot it up immediately with a towel.

Run your car - Prince Charles uses wine to fuel his Aston Martin. He converted his car to run on biofuel made from surplus wine.

Of course, the best use of wine is to have a glass with a group of friends. (Source: Ecosalon.com)


 

Blessing of the Vines...

The Blessing of the Vines is just one month from now.  Don't wait to get your tickets, we always sell out. 

Date: Sunday, May 17 

Time: 2pm - 5pm

Location: Woodworth Vineyards, De Luz

Cost: $20 for Members, $30 for Non-Members

BUY TICKETS


 

Tastings at Woodworth...

It's spring and the weather is gorgeous.  It's time to think about wine tasting.  If you live in Southern California, or are going to be visiting, schedule a tasting at our vineyards in beautiful De Luz.  Tasting times are available 7 days a week from 11 am to 3 pm.  Walk through the vineyards, enjoy the views and enjoy a selection of Woodworth wines paired with artisan cheese.  Gift certificates for tastings are also available.

BOOK A TASTING 

They all had a great time and so will you!

 

 

 

 

 

 

 

 

 

 


Woof Notes ...

  


 

We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can check us out at www.WoodworthWine.com or join us at www.Facebook.com/woodworthvineyards.

Gary & Marlene

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Woodworth Vineyards Tue, 14 Apr 2015 12:00:00 PST
Your Invitation to Blessing of the Vines http://blog.woodworthwine.com/blogpost-100833/2015-Blessing-Of-The-Vines.html It's time for the annual Blessing of the Vines...

 

Join us for this fun annual event  and help us kick off the 2015 vintage with an afternoon of wine, food, music and friends. 

Date: Sunday, May 17

Time: 2-5pm

Location: Woodworth Vineyards, De Luz

Cost: $20 for Members, $30 for Non-Members

 

 

We're sorry, but we are sold out for this year's event

 

 

 

 

 

 

 

 

 

 

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Woodworth Vineyards Mon, 2 Mar 2015 12:00:00 PST
Happening Now at Woodworth http://blog.woodworthwine.com/blogpost-100790/March-2015-Newsletter.html In the Vineyards...

A lot has happened here in the Vineyards since the December Newsletter.  We've had several wild weather swings.   From snow and freezing temperatures at New Years to  85 degrees in late January, all the plants are confused.  It's cooled down a little to more normal temperatures and we've got rain today (Thank God!).

Here is a look at the road leading to our place on New Year's Eve.  This is the second time it's snowed here in the last 15 years.  We didn't get much in the vineyards, just a dusting, these pictures were taken about 2 miles from us.  The grapes were fine, but we had a lot of friends lose a lot of avocados.

 

 

 

 

 

 

We pruned the vineyard around the 2nd week of January.  It's always exciting to think a new vintage year is starting.  With the drought, the bees and mildew, 2014 was a tough year.  So, we're looking forward to a fresh start to  2015.

 

 

 

 

 

 

The warm weather we had at the end of January and the first part of February has caused the vines to push early.  In fact we are about a month early.  The pictures above were taken the 2nd week of January and the pictures below were taken in mid February.  Amazing!

 

 

 

 

 

 

We planted Leucadendron and Protea about 4 years ago.  We've been harvesting the Leucadendron every February/March since the first year we planted.  This is the first year, however, that the Protea has bloomed.  So, we get to harvest that this year too.  Woo Hoo!

 

 

 

 

 

 


 

Sensory Evaluation of Wine...

This is sort of a long winded way of saying 'Wine Tasting'.  At the beginning of the year there are a lot of wine competitions, so how wines are tasted and judged is on my mind.  It's always interesting to see how the same wine can do very well in one competition and not so well in another.  Despite efforts to get some commonality in terminology and grading methods, the sensory evaluation of wine is still a very subjective thing.

Basically, there are four elements of tasting:

- Appearance "in glass"

- The aroma of the wine

- "in mouth" sensations

- "finish" (aftertaste)

 

 

 

 

These are combined to arrive at the following:

- Complexity and character

- Potential (suitability for aging or drinking)

- Possible faults 

 

 The way to make wine evaluation less subjective is to taste  and compare multiple wines. To ensure impartial judgment of a wine, it should be served blind - that is, without the taster(s) having seen the label or bottle shape. Sometimes the wine is even served in a black wine glass to mask the color of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, etc. 

There have been some really fun studies showing that the power of suggestion has a profound impact on perception.  If someone is told that a wine is expensive, they are more likely like the wine more.  If you serve the same wine in two glasses and tell the taster that one is from a well known region (say Napa) and the other is from a lesser known region (like Temecula), the taster will inevitably rate the one supposedly from Napa higher.  It's just human nature.

 

 Our Pinot Noir would have never won any Gold Medals if the judges had known ahead of time that it was from the Temecula Valley appellation, and that's completely understandable. After all, Southern California is not known for Pinot.  A few years ago when we won our first Gold at an international Pinot competition, one newspaper called it a 'Bottle Shock' moment for Temecula.  I love that quote because I love the movie. 

If you haven't seen it, you need to rent it.  It's the true story of how California won a blind tasting against the French in 1976.  It's wonderful and demonstrates perfectly the powers of perception.  Here's the clip.


 

2012 Pinot Noir Released...

Our 2012 Pinot Noir has just been released and, as usual, our favorite chef Patrick Bartlett has developed a wonderful recipe to pair with this wine.  Here are Patrick's notes:

The award-winning Woodworth Pinot Noir continues to astound with classic French and American notes of earth and fruit co-mingling to offer beautiful mid-weight balance.  This extraordinary wine is the ideal complement to the duck's exotic spices.  The bright cherries cut through the spice and richness of the meat, each bite is as explosive and expressive as the first.

You've got to love that!

To get the recipe with all the pictures and instructions use this link:

Five Spice Duck Confit Legs


 

March Wine Club Pick Up...

It's time for the March shipment to the Wine Club.  If you normally have your wine shipped, it will be going out this week.  If you normally pick it up, it will be available beginning Friday, March 6 at Crush & Brew in Old Town. 

Since we won't be having a regular Pick Up Party, if you come in to pick up any time in March (beginning on the 6th) we will treat you to one of Crush & Brew's great cheese plates to go with your complementary wine.  So, come in, have a glass of wine, enjoy a cheese plate and take home your wine club shipment.  While you are there, check out Crush & Brew's updated menu.


 

Blessing of the Vines...

It's springtime and that means it almost time for our annual Blessing of the Vines.  This is my favorite time of the year, so make plans to come and share it with us.

Date: Sunday, May 17

Time: 2-5pm

Location: De Luz Vineyard

Cost: $20 for Members, $30 for Non-Members 

Don't miss this fun event.  There will be great wine, food, live music and friends.

Get your tickets early at Blessing of the Vines


 

Woof Notes...

 


We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can read more about Woodworth Vineyards at www.WoodworthWine.com.

Also, please check us out on Facebook at www.Facebook.com/woodowrthvineyards

 

Gary & Marlene

 

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Woodworth Vineyards Sun, 1 Mar 2015 12:00:00 PST
December @ Woodworth Vineyards http://blog.woodworthwine.com/blogpost-99376/December-2014-Newsletter.html Happening in the Vineyards...

I am sorry for those of you who may have been caught at airports in bad weather, or stuck in the rain or snow on Thanksgiving, but here in De Luz it was 87 and sunny. 

The vines are finally going dormant and turning yellow.  The liquid amber and Japanese lantern trees are a beautiful brick red.  It's supposed to be rainy and cool this week, so that should bring in December nicely.

 

 

 

 

 

 

 

 

 

 

 


 

Bottling the 2013 Blanc de Blanc...

Many of you have followed the saga of getting our first sparkling wine made and released.  it was definitely a labor of love with lots of starts and re-starts, but the result was our wonderful Luna de Luz a Blanc de Noir.  We've decided to try again, this time with Chardonnay, for a Blanc de Blanc.  We just completed the first step in the traditional Method Champenoise process and started the second step.  Here are the steps for this labor intensive method:

1) Primary fermentation (the first fermentation after crush usually in tank),

2) Resting on Lees.  The wine is mixed with yeast again and bottled.  It is corked with a rubber stopper and crown cap.  It's then laid on it's side in a cold environment for up to 15 months. This is the secondary fermentation which creates the bubbles. 

3) Riddling.  This is where the wine is agitated over a period of time to get the yeast sediment into the bottle neck.,

4) Disgorgement.  The neck is frozen and the cap popped off along with the sediment.

5) Dosage.  A small amount of sweetning is added if wanted. And finally

6) Finally, the wine is corked, capped and labeled. 

Pete Mousis, one of our winemaers, was overseeing this first process and talks about the steps involved in making a sparkling.

 


 

Greater than the sum of it's parts...Blending

Wine blending is a physically simple task. You take different wines and mix them together.  What could be easier? Unfortunately, the law of unintended consequences can take over.

Winemakers blend for a variety of reasons. Different barrels of the same wine are routinely blended to even out oak or tannins. Different years of the same wine may be blended to improve the characteristics of the wine. Or, different varietals are blended to create entirely new wines with the best (and sometimes worst) characteristics of all the wines.

Once or twice a year Tim Kramer (consulting wine maker) and I meet together to determine the blends for our Sweet Sophie, Wild Bandit, Sidekick and Black Dog wines. It's my favorite thing. Tim brings out the beakers, glasses and dump buckets and we measure, mix and taste until we both believe we have the best version of what we are looking for.

Tim and I met a couple of weeks ago and had a great time blending the reds. There is a lot of math involved (Tim does this, not me) to figure out how much wine can be made based on the percentage blends. Here is what we came up with for our next wines.

Wild Bandit (non-vintage): 65/35, Syrah/Pinot

Sidekick (2012): 55/45, Merlot/Syrah

Black Dog (2012): 55/30/15, Syrah/Merlot/Cabernet

We will be blending them several months before bottling so that the flavors and characteristics can blend in barrel. Can't wait!


 

Great Thanksgiving Leftovers...

By now everyone is just about done with Thankgiving leftovers.  However, I thought I'd go ahead and share something with you that we tried last night...and it was great!  I got this from the Pioneer Woman cooking show last week and it sounded so easy I naturally had to try it.  It's a Thanksgiving Dinner Panini. 

Basically, take two pieces of your favorite bread and spread a little Dijon mustard on each.  Also add a slice of swiss cheese to each piece.  Then just put shredded turkey, cranberry sauce, and dressing on one of the pieces of bread.  Top it off with some of your cold gravy.  Top this with the other piece of bread with the swiss cheese.  Carefully butter the bread and put it into a Panini press, George Foreman or in a frying pan (with a weight on it) and let it cook until the bread is browned and everything is warm and gooey.  It sounds ridiculous, but it turns out really good.  We had it with Pinot Noir.  So, if you have just one more meal to go from the leftovers, try this for something different.

If there is any leftover Pumpkin or Apple Pie try having a little Sweet Sophie with it. 


 

The Perfect Christmas Gift...

If you have friends, relatives, employees, or anyone you need to buy a gift for in Southern California, get them something that they will remember forever.  I'm talking about a gift certificate for a private Wine and Cheese pairing here at Woodworth Vineyards in De Luz.  It's only $15 per person. 

Gary and I will host your guests on a tour of the vineyards and they will enjoy five great Woodworth wines perfectly paired with  five artisan cheeses.  It's a unique gift that will be long remembered.

To schedule your own wine tasting or to purchase a gift certificate for tasting, use this link: Wine Tasting


Woof Notes...

 


We hope you enjoyed this month's Newsletter.  If so, please forward to a friend.  You can buy wine, join the wine club or schedule a Vineyard Wine Tasting at www.WoodworthWine.com.  Join us at www.Facebook.com/woodworthvineyards

 

We wish you and your family a wonderful holiday season!

Gary & Marlene

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Woodworth Vineyards Fri, 28 Nov 2014 12:00:00 PST
It's Time for the Winter Barrel Tasting http://blog.woodworthwine.com/blogpost-98340/Winter-Barrel-Tasting.html Winter Barrel Tasting...

 It's that time again for our annual Winter Barrel Tasting & Pick Up Party.

Date: Saturday, November 8

Time: 5 - 7 pm

Location: TVWM, 27495 Diaz Rd, Temecula, 92590

 

Come and join us for music, food and wine to kick off the holiday season.  We'll be tasting the 2012 reds in barrel along with other Woodworth wines.  We might even have some custom blends to try.

Hope to see you there!

RSVP for the Event Here

 

 

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Woodworth Vineyards Fri, 19 Sep 2014 12:00:00 PST
September 2014 @ Woodworth http://blog.woodworthwine.com/blogpost-98329/September-2014-Newsletter.html Happening In the Vineyards...

  

 

 

 

 

 

Well, this was not a great year for grapes.  It started with the very warm winter and no rain.  With the heat wave in Jan/Feb, we didn't really have a great fruit set to begin with.  We had a really bad problem with bees this year.  You can see from the picture on the left how bees can really destroy grape clusters.  The theory is that with the draught, the bees were desperate to find moisture...who knows?  Check out the picture on the right and you can see what squirrels can do to grapes.  All that is left are the stems. 

Farming is so fun! 

 

 

 

 

 

 

 

  

We, along with everyone else, were about a month early for picking.  We picked the Pinot in July and finished up the first of September.  As expected, given the bees, squirrels and poor fruit set to begin with, the yield was very low.  As an example we usually get 8-10 tons of Chardonnay and this year we got 1.5.  Oh well, with any luck what we got is really good.

Whenever you wake up to a helicopter in your front yard, you know it's going to be a fun day

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We sprayed the avocados for thrips and some other type of wee beastie in August.  A couple of days ago we had a freak windstorm (50-60 mph) for about 10 minutes.  It was part of the tail end of one of the hurricanes that hit Baja.  At the end of that 10 minute storm we had 35+ avocado trees downed.  So this week we are focused on getting them pulled up and staked.

 

 

 

 

 

 


 

How to read a wine label...

Wine labels have lots of information. Some of it is critical to understand what's in the bottle and other stuff is just marketing.

There is a difference between wines made in America and those from other countries. The rules are different. In France, for instance, wines are identified by Appellation (region), not by a brand. So a 'Chablis' refers to the growing region and you won't see any mention of the type of grape. (It's Chardonnay. by the way)  Here you will have a brand name (Woodworth) and you need to identify the type of wine (Chardonnay, Pinot Noir or White Table Wine, etc).

Let's focus on American requirements. The label has to contain the following information: Producer, Appellation, Alcohol Content, Government Warnings with Sulfite Notification, Net Contents.  Some of this is supposed to be on the front label.  Looking at our Pinot label, you'll see that all of that info is on what most people would consider the back. The TTB lets us designate the back label as the front label for approval purposes. Yea!

There are some interesting rules. For example, if you designate a specific AVA like Temecula Valley, then 85% of the grapes have to come from within that AVA. If a larger region like a state or country is designated, then only 75% has to come from the region.

You don't have to have a vintage date, but if you do and designate an AVA then 95 % of the grapes must be from that year.

So, if it says Chardonnay as the type of wine does that mean that it is 100% Chardonnay? No! In order to use a varietal name like Chardonnay, Pinot Noir, Syrah, etc., the wine must have at least 75% of that grape. So, it could be 25% of something else.

What do terms like 'Estate Bottled' or 'Reserve" mean? If you use the term 'Estate Bottled' then 100% of the wine has to be grown, crushed, fermented and bottled on the winery premises. 'Reserve' is more of a marketing term. It generally means that there is something special about the wine like better barrels, longer aging, something that sets it aside from the rest of the wines produced.

Lately, a couple of new terms have been coming up like 'single vineyard', 'sustainably grown', 'small batch production'. Again, these are primarily marketing terms to appeal to certain buyers. There are no government regulations to outline specifically what these mean.

I think that French labels are the most interesting.  They have very specific rules, and you can learn a lot from understanding their labels.  TheKitchen.com has a fun article about reading French labels.  If you would like to learn about reading a French label, here is a link you can use:  French Labels

So, next time you buy a bottle, take a close look at the label to see how much you can learn. 


 

Wine Tasting in the Vineyards...

We've been having wine tasting here at the De Luz vineyards by reservation for about a month now.  We've met so many great people and it's been really fun for us.  I thought I'd share some pictures.  If you are interested in scheduling a wine and cheese pairing, use this link:  Wine Tasting

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Winter Barrel Tasting & Pick Up Party...

Date: Saturday, November 8

Time: 5pm - 7pm

Location: Production Center at TVWM, 27595 Diaz Rd, Temecula, 92590

Come and join us for music, food and wine...a perfect way to kick off the holiday season.  Use this link to RSVP: Winter Barrel Tasting 

 


 

Great Recipes...

Our favorite chef and wine enthusiast, Patrick Bartlett, has developed some recipes for three of our recently released wines.  These are all wonderful. Hope you get a chance to try them.  Let me know! 

If you click on the recipe name, you will bring up the full recipe with instructions and pictures. 

 Pan Seared Halibut with Nectarine Tarragon Salsa

This fish and fruit salsa allows the off dry brightness and subtle fruit notes of Golden Maggie to shine without a hint of competition.  the salsa's tarragon bridges beautifully with the fennel scented risotto.

 

 

Grilled Black Pepper Sausages in Puff Pastry with Blueberry Ancho Chili Sauce

This beautiful blend of Syrah, Merlot and Cabernet bursts with dark berries and spice.  This simple and rustic meal is a perfect match for Black Dog and can be served as a summer grill or a winter feast.  Try it with grilled vegetables.

Savory Clafoutis with Goat Cheese, Sage and Roasted Tomato

Herc's Field Blend is a light, crisp wine with subtle stone fruit and white flowers.  It pairs beautifully with the Clafoutis thanks to the harmony of the tangy goat cheese, subtle herbs and sweet tomatoes.

 


Woof Note...


Hope you enjoyed this month's Newsletter.  If so, please forward to someone you know.  If you received this from a friend and would like to join our mailing list, use this link:  Mailing List

You can read all about us, buy wine, reserve a tasting and join the club at www.WoodworthWine.com.  Join us on Facebook at www.facebook.com/woodworthvineyards

 

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Woodworth Vineyards Fri, 19 Sep 2014 12:00:00 PST
July Pick Up Party ~ Brats & Basses http://blog.woodworthwine.com/blogpost-96611/Brats-Basses.html Brats & Basses...

Join us for a very special July Pick Up Party

  Gary will be BBQ'ing brats and we will be featuring the Basses (and some Tenors) from the Temecula Valley Chorale.  This should be a really fun evening of food, wine, music and friends. 

We're asking for a $10 donation and all of the proceeds will go the Chorale in support of their outreach to talented local youth for vocal competitions and scholarships. 

(Temecula Valley Master Chorale - tax ID 33-0928024)

 

I'm sorry, but the July Pick Up Party is sold out. 

 

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Woodworth Vineyards Sat, 14 Jun 2014 12:00:00 PST