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What A Sweet Summer!

May 16th, 2013

Talk about crowd pleaser!  Our new Pink Crowded is already a favorite for some of us here at Wiens Family Cellars.  What could be better than a bottle of this blend while enjoying some restoration and relaxation poolside!  All you need now is some food pairings!  Well here are some of our suggestions:

Vineyard Gourmet’s Chef Volker’s Grilled Romaine Hearts with Goat Cheese Crumbles, California Strawberries, Pepitas, and local herb and Champagne Vinaigrette.  We couldn’t give you his recipe, but here is one that’s very close!

salad

http://tastykitchen.com/blog/2011/04/grilled-salad-with-strawberry-balsamic-reduction/

Food 52′s Bacon and Eggs Risotto:  

eggs

http://food52.com/recipes/17688-bacon-eggs-risotto

Martha Stewart’s Almond Cornmeal Strawberry Shortcakes:

strawberry shortcake

http://www.marthastewart.com/318372/almond-cornmeal-strawberry-shortcakes

pink crowded

To purchase the 2012 Pink Crowded, visit http://www.wienscellars.com/temecula-wines/details.php?product_id=288

Love the wine you’re with,

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What will the vines look like during my wedding?

May 14th, 2013

One of the most asked questions we get from brides that are looking to book Wiens Family Cellars for their wedding is what is happening in the vineyard certain times of the year and what the weather is like. We have broken down each season below and added information and photos to help visualize the vineyard and weather during each season. We hope this helps!

 Spring (March-May)

 Vineyard:

The grape starts its growing season in the spring. We are signaled by the “pushing” of a bud break by the bleeding of the vine. When the vine is cut, sweet tasting water containing a low concentration of organic acids, hormones, and sugars “bleed” from the vine. Shortly after, the first bud will break through starting bud break. The first bud break is usually around the 3rd week of March and the vines grow very quickly (up to 1” per day). Usually the first grape flowers will bud around the end of April and fruit set will start close to the end of May.

Bud Break

Bud Break

 

Grape Flower Buds

Grape Flower Buds

Weather:

The average rainfall totals are around 3” of rain from March to May with March being the wettest of the three months. The average temperature is a high of 70-80 degrees and a low of 40-50 degrees.  

Angie Smith Photography

Angie Smith Photography

 Summer (June-August)

 Vineyard:

During the summer, the grapes are still growing and will enter the stage of Veraison. Veraison is the start of the ripening process. The grapes will turn from small hard green to red/black or yellow/green depending on the variety. This color changing is due to the chlorophyll in the berry skin being replaced by anthocyanin (red wine grapes) and carotenoids (white wine grapes). The grapes will start to soften and grow dramatically as they accumulate glucose and fructose and acid levels begin to fall.

Veraison

Veraison

 Weather:

The average rainfall totals are around .25” of rain from June-August. This is the driest and hottest time of year. The average temperature is a high of 90-100 degrees and a low of 55-65 degrees. If you are planning an outdoor evening reception, this is the time to do it!

Full Grown Vines

Full Grown Vines

 Fall (September-November)

 Vineyard:

Fall is the busiest season for us in the vineyard. It is when the grapes are harvested and crush starts. Usually harvest starts in September but can be earlier or later depending on different factors such as ripeness, weather, mildew, and diseases.

Once the grapes are harvested, the vines start to store carbohydrates in their roots and trunks for next year. Once the carbohydrate levels are high enough, the leaves will turn from green to orange/yellow.

Turning Vines

Turning Vines

Weather:

The average rainfall totals are just around 1” for all three months with the wettest month being November. The average temperatures vary between a high of 75 degrees to 90 degrees and a low of 45 degrees to 55 degrees.

 Winter (December-February)

 Vineyard:

 Following the first frost, the vines will lose their leaves and enter the dormancy stage.

 HulsePhoto2

Weather:

The average rainfall totals are just around 3” of rain for all three months. The average high is right around 68 degrees and the low is just above freezing.

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Will You Marry Me Today?

May 1st, 2013

What do you get when you mix a crazy in love Real Estate Broker, an unsuspecting awesome girlfriend, a surprise proposal and a surprise wedding with 180 closest friends and family all on the same day?  Relief, magic, tears, and one of the most unforgettable days we have ever had here at Wiens Family Cellars.

When we first met Ryan on his tour of the winery, we couldn’t believe what he wanted to try to plan.  How and why would any man in his right mind try to pull off a surprise proposal and a surprise wedding with 180 guests all in the same day?  Not only were we absolutely terrified for him, we thought he was a little (well a lot) crazy.  Although we were very wary of the idea, we really wanted to be part of his crazy plan and were beyond excited when he decided to book here at Wiens Family Cellars.  After all, it was our first surprise wedding too.

Ryan went to elementary school with Stefanie’s older brother.  She says she “was the annoying little sister he wanted nothing to do with, who had a huge crush on him for as long as she can remember”.  After elementary school, they remained in touch once her family moved out of the area, until roughly 1992.  In April 2007, Stefanie looked Ryan up on-line and reached out.  A day or two later they met up after work and have spent nearly every day together ever since.

We asked Ryan what had inspired him to want to plan a surprise wedding.  He said, “if you knew me you would understand. The short of it was that I was always that guy who said he would never get married and Stefanie has always been okay with that provided we spent the rest of our lives together.  I wanted to show her how special she is in that she really is that one in a million that would actually accept the fact that I robbed her of planning her special day without holding it over my head for the rest of my life.  The actual inspiration for the surprise was the easy part; Stefanie hates surprises.”

After months of planning, Ryan had planned the perfect wedding.  With help from Stefanie’s Mom and her best friend Andrea, they had chosen linens, flowers, menus, personalized wine favors, three beautiful wedding dresses and shoes, timelines, jewelry, and every other millionth detail that goes into planning a wedding.   When we asked Ryan what was the hardest part of the planning he said, “other than finding just the right wording to put on the invitations to get the point across to 180 people to keep the secret; coming home at the end of the day and not sharing any of it with her.”  We were so impressed with how Ryan chose everything based on what he knew Stefanie would want and spared no expense… all for a girl who hadn’t even said yes to marry him yet!

When the day finally arrived, it felt as if the entire winery knew what was taking place.  We were all so nervous that someone would slip or ruin the surprise.  Ryan surprised Stefanie with the proposal under our Mountain View Arbor by pretending to take their “usual” self photo in front of the vines.  He had the gorgeous ring on his finger.  When Stefanie said yes, we were so relieved! We also knew the biggest surprise was yet to come!

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The Moment Stefanie Saw the Ring

Ryan led Stefanie into our Cellar Room where their closest family and friends had hidden during the proposal patiently.  Everyone cheered and gave their congratulations.  After a couple of minutes of tears and hugs Ryan pointed to one of the three dresses he bought hanging on the barrel.  He said “by the way, the wedding is at 5:30 today.”  After a couple of expletives and a long kiss with Ryan, Stefanie finally knew what Ryan had done for her and realized then that he loves her more than she will ever know!  She was then rushed off to the bridal suite to get ready for her wedding that was taking place two hours later.  

The wedding was perfect in every way.  Finally, all of their awesome family and friends who held such a big secret for so long were able to express their excitement for them.  They all cheered as Stefanie walked down the aisle and she started crying for the hundredth time that afternoon.  From the beautiful décor, to great food and wine, and a gorgeous bride everything was perfect!  We asked them both after the wedding if they would do it all over again and Ryan replied, “Absolutely. If I ever had any doubts, I would have taken the easy route.”  Stefanie agreed also and stated ,“in a heartbeat! I’ve loved Ryan for a very long time and have known he was the one I would spend the rest of my life with regardless of being married.”

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Ryan’s advice to future grooms is “if you don’t trust the one you love enough to take a leap without hesitation, back away from the edge.”  We seriously couldn’t agree more and feel so honored to have been part of such a special event.  The only element of the event that was hard for us, was not getting to know Stefanie as well as we would have liked to.  Although we felt as we knew her via Ryan, (he talked about her constantly) we are a little sad we only got to work with her for just one day.  Stefanie will just have to plan a big surprise with us for Ryan one day!  10 year Vow Renewal???

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Summer Concert Series Fan Questionaire

April 25th, 2013

We are really excited for our Summer Concert Series!  For our first concert on June 28th, the famous Richard Blade will be hosting the evening and will be emceeing for Big Country with Mike Peters!  Just like we love our wine, Richard loves his fans and has decided to answer fan questions!  For the next three weeks you can leave your questions for Richard on our Facebook page or email us at events@wienscellars.com.

Here is a little background information about Richard Blade to help you think of questions.

Richard Blade, born Richard Sheppard, is a popular Los Angeles radio, television, and film personality from Torquay, England.  Blade worked as a DJ “The Young Dick Sheppard” in the UK and Europe before moving to Los Angeles where he started work as a DJ there in 1982.  Within a few months of working in Los Angeles, Blade had become the #1 Arbitron-rated radio personality on the West Coast and in ’82, he began to host a weekly television program on KCAL TV called “MV3,” which later became “Video One.”  In ’84 Richard created, produced and hosted “VideoBeat” for KTLA.  Blade also appeared in the 1985 film Girls Just Wanna Have Fun starring Helen Hunt and Sarah Jessica Parker.  Between 1991 and 2003, Blade hosted several music-related television programs, including “America’s Top Ten”, several “Flashback” radio programs on KROQ FM, and was a frequent host at Los Angeles dance clubs on their KROQ Nights.  When he returned to Los Angeles in 2002, after taking a couple years off to complete some writing projects, Blade returned to his career in radio and television.  In June, 2003, he consulted for MTV Networks on the television program “Bands Reunited”, then worked for VH1 as a writer and producer on both seasons of the series.

richard blade

Today he has gained a national audience in North America where he is a host for the Sirius Satellite Radio channel First Wave, a 1980s New Wave Music channel.  He hosts his own signature show “First Wave Rewind,” as well as a twice-daily short feature on Sirius’ The Big 80′s channel called “Behind The Big ’80s”.  Recently, Blade has taken over for Ray Rossi on The Pulse on weekends.  He currently has a TV series he created being edited for airing on Animal Planet in 2007 called “My New Wild Life”.  In August 2007, Blade made an appearance on the reality show “Rock of Love” featuring Poison lead singer Bret Michaels.  Blade has a regular cameo appearance in US sitcom Glory Daze, set at a college frat house in 1986.  Blade plays the DJ at the College Radio station known as ‘The Voice’.

Now that we are all familiar with Richard and his accomplishments, what we would really like to know is ”What is your favorite Wiens wine?”

Love the wine you’re with,

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In Celebration of the Grilled Cheese

April 19th, 2013

We love creamy, gooey, love filled grilled cheeses almost as much as we love wine. Just kidding, nothing compares to our love for wine! In celebration of National Grilled Cheese Month, we have found the best grilled cheese recipes and paired them with some of our wines. We hope you enjoy this as much as we did!

Jalapeño Popper Grilled Cheese – Seriously! This sandwich is a spicy swift kick to your palette followed up with a perfect blend of salty bacon and creaminess of the cream cheese. Cool your mouth off with our slightly sweet and crisp 2012 White Crowded.  Get the recipe here: http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html

Jalapeno Popper Grilled Cheese Sandwich 500 6860

Poutine Grilled Cheese – Fries, Cheese, and Gravy – enough said! Pair this with our 2010 Zinfandel whose acidic structure will cut through the fattiness and add a nice spritz of cranberry flavor. Get the recipe here: http://bsinthekitchen.com/poutine-grilled-cheese/

poutine-grilled-cheese-3 

Hearty Mushroom and Thyme Grilled Cheese with Truffle Oil – This one is for all of you shroom lovers! Hearty mushrooms are nicely balanced with the nutty Gruyère and Parmesan cheeses. The kick in the bucket is the truffle oil drizzle and deglazed wine mushrooms. Use our 2011 Sangiovese as the deglazed wine and pairing. It has a typical Sangiovese mix of fruit, spice, and earth which is well known to be paired with anything mushroom. Get the recipe here: http://luscious-food-recipes.blogspot.com/2013/02/mushroom-grilled-cheese-sandwich-recipe.html

mushroom grilled cheese sandwich recipe

BBQ Pork Pulled and Macaroni Grilled Cheese: Umm…do we need to say anything except Hell Yeah? Pair this master of all grilled cheeses with our 2011 Pinot Noir. Get the recipe here: http://passthesushi.com/go-big-or-go-home-manwich-grilled-mac-cheese-with-pulled-pork/

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Steak and Horseradish Grilled Cheese:  What goes best with steak, horseradish, Dijon mustard and vintage cheddar? Our smooth and velvety 2010 Cabernet Sauvignon! Get the recipe here: http://www.fabulousfoods.com/articles/955871/steak-horseradish-cream-grilled-cheese

steak_horseradish_cream_grilled_cheese

Pear and Havarti Grilled Cheese with Rosemary Honey: And for those who need a little sweetness, this pear and havarti grilled cheese should hit the spot! Pair this with our Dulce Maria in honor of Grandma Mary and her own sweetness! http://www.atfirstblushandco.com/blog/food/pear-havarti-grilled-cheese/

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Wiens Summer Concert Series!!

April 11th, 2013

Our Summer Concert Series is right around the corner!  So far we have two out of the four bands booked – Big Country with Mike Peters and The Fixx!  Don’t miss out and purchase tickets now!  You can purchase either a VIP table of 10 or a VIP table of 4 - which include a gourmet dinner.  General Admission tickets will also be available.

Big Country with Mike Peters
Friday, June 28th doors at 5:30pm 

Big Country was originally formed in 1981 by guitar playing founder members Stuart Adamson and Bruce Watson both native of the band’s hometown Dunfermline in Scotland.  Initially driven by a shared vision of widescreen guitar melody, harmony and lyric, the classic Big Country sound was further enhanced later that summer by the arrival of drummer Mark Brzezicki and bass player Tony Butler.  This is the Big Country that (with producer Steve Lillywhite), recorded the classic debut album ‘The Crossing’ in 1983.  The band broke massively worldwide with the release of the album’s classic singles ‘Fields Of Fire’, ‘Chance’ and signature song ‘In A Big Country’, which went on to become massive worldwide hits, selling over 2 million copies and driving ‘The Crossing’ to 3 prestigious Grammy nominations in the USA.  Largely sidelined by the 2001 suicide of frontman Stuart Adamson, Big Country drafted Mike Peters of The Alarm to take over as lead singer. Original members Tony Butler (bass, vocals), Mark Brzezicki (drums, vocals) and Bruce Watson (guitar, vocals) will be joined by Peters and additional guitarist Jamie Watson.

concert series

The Fixx
Saturday, July 20th doors at 5:30pm

The Fixx are an English New Wave band formed in London in 1979.  Their biggest hits include “One Thing Leads to Another,” “Saved by Zero,” and “Deeper and Deeper,” which was featured on the soundtrack of Streets of Fire.  The early to mid 80’s was marked by several Top Ten Billboard hits for The Fixx.  Curnin recalls the band’s “MTV Days” with great fondness – how he felt he could have been singing “Ham and Eggs” instead of “One Thing Leads to Another” because the groove was so strong, how girls would throw underwear onstage while they played “Red Skies,” a song about the aftermath of a nuclear fall out and how “Saved by Zero,” a song about accepting emptiness, still resonates today.  Curnin calls the way the band’s music has been internationally embraced the greatest gift. Referring to this as “the Mary Poppins Effect” where a ‘spoonful of sugar helps the medicine go down,’ Curnin feels the music’s accessibility allows for his lyrical expression on some heady topics.  “The melodies that Jamie comes up with are incredible. He is always creating bits and pieces, then I come in and get a feeling for a word, or an emotion, and it starts to take shape.  We get something we can play as a group.  Then, it just takes off like it has wings. Rupert is almost like a mad scientist, wherein I can describe where I am going visually with my words and he paints the sound.  Dan has amazing chord knowledge and is able to play around my voice in ways that makes it sound rife with emotion.  And Adam just isn’t a convoluted drummer. He’s very careful and laid back, which is big part of our sound.”  With Beautiful Friction, their new release, all eleven tracks connect across a theme.  “Unlike my solo albums, which focus on my own peccadilloes, the songs written for The Fixx take on the problems of the world.  If you look back at our work, there’s a universal application to it.  In writing Beautiful Friction, we speak to people who have woken up to the fact that while there was a period of easy money and easy credit, it’s now come and bitten us on the backside.  I think, as you get wiser, you begin to realize less is more, and how happiness itself is your real currency.”

Learn more at www.thefixx.com
To purchase tickets visit:

http://goldencrownproductions.com/tickets/

For more information about Wiens Events: http://www.wienscellars.com/temecula-events/

Love the wine you’re with,

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5 Ways to be the Best Wedding Guest

April 8th, 2013

Brides spent an average of $27,000 on their weddings in 2012 and that number will rise in 2013. Weddings take them about a year to plan, a team of professionals, and quite a bit of stress and anxiety. It is one of the most important days of their lives and is something they have dreamed about since they were little girls. They do all of this to say “I do” and celebrate with their beloved family and friends. So what can you do to not be a “bad” wedding guest and make sure she has the best day of her life? Here are 5 ways to make sure you are the best wedding guest ever.

RSVP This should go without saying but you should always, always, always répondez s’il vous plait. With modern technology, guests feel that a message on Facebook, Twitter, or text message will suffice as their RSVP. Unless the bride has opted for an online RSVP system, you must fill out the RSVP card and, yikes, snail mail it back to her. Always reply by the date on the RSVP card and only RSVP for only the names on the card. If the card says Mr. and Mrs. Smith, that doesn’t mean you can bring your kids, uncle, friend, etc. This goes for you single people as well. If it is just your name, that doesn’t mean you and your date or your BFF. Also if you didn’t get an invitation, you are probably not invited. Don’t ask why you didn’t get one. It will just result in an awkward conversation about how the bride wants an intimate 300 person wedding and didn’t have enough room for you. If you need to cancel after you have RSVP’d do so as soon as possible. Most venues need final guest count 2-3 weeks before the wedding and do not offer refunds. If she has already placed her guest order and paid before you cancel, she will not be refunded.

Don’t “Yelp” the Wedding So you didn’t like the food, or the color of the carpet, or that the bride used chiavari chairs instead of vineyard chairs, or the tulips she had flown in from Denmark are wilted. Guess what? It’s not your wedding and you didn’t pay for it. Unless there is a legitimate reason to be upset (the server flipped you the bird after spilling wine on your Tory Burch, the toilets backed up, you found a dead mouse in your soup), do not bash the wedding….especially online such as Yelp or Google. Do you think the bride will not see your less than stellar critique of her wedding?  If you did have an issue, address it with the bride at a later date. Let her enjoy her night and chances are she already knows her tulips are wilted and is hoping you won’t notice.

Dress Appropriately Uhm, no your new Tommy Bahama shirt is not considered the “option” for a black tie optional dress code. Put on a suit, a nice suit, with a tie, dress shoes and dress socks. Ladies, no white, ever, and it’s not Club “Pick Up a Groomsmen” either. Make sure your dress won’t make your Grandma blush nor have everyone staring at you instead of the bride. Here is a great article from The Wedding Channel that describes each dress code in detail: 

http://weddings.weddingchannel.com/wedding-planning-ideas/wedding-etiquette/qa/are-there-guest-style-guidelines-for-wedding-attire.aspx?MsdVisit=1

Don’t Skip the Ceremony or Leave Early Be on time, actually be early. The ceremony is the part of the day where the bride and groom need your support the most. They want you to witness to their vows and feel the love they feel. Leaving early is just as bad as showing up late. We know you have to work at 5am the next morning, your babysitter needs to be paid, and you have heartburn from the truffle scalloped potatoes. Suck it up. This day is not about you and your heartburn. It’s about the bride and groom and the fact they want you to stay to eat the cake they spent hours agonizing over the perfect flavor and dance to every song they carefully chose.

 Gifts Please bring a gift; preferably one from the couple’s registry. Most likely, you will need to ask a family member or someone in the bridal party where the couple is registered as it is tacky for the bride to put this information in her invitation. If you think they won’t know if you brought a gift or not, they will. If you don’t know what to get them or don’t want to shop, plain old cash will work just fine.

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Wine for a Good Cause

March 28th, 2013

Join us for a Charitable Silent Auction to celebrate the life of Justin Schmalstieg at our April Wine Club pick-up parties (April 10th & April 18th).  Here we will be auctioning off Joe Wiens’ latest cork sculpture in Justin’s honor.  Joe Wiens recently built this cork sculpture for the World of Wine event held early this month.  The winning bidder’s donation will be donated to T.A.P.S. (Tragedy Assistance Programs for Survivors) who care for the families of our fallen heroes.

cork art

To learn more about Marine Staff Sgt. Justin E. Schmalstieg: http://www.marineeod.com/marine-staff-sgt-justin-e-schmalstieg-28-oceanside-killed-in-afghanistan-blast.html

Justin_Schmalstieg

To learn more about T.A.P.S.: http://www.taps.org/

To reserve your spot for our April Pick-Up Parties on April 10th or April 18th: http://www.wienscellars.com/california-wine-club/pic.php

From the Wiens Family, Thank you!

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Reflections of the Decades

March 21st, 2013

2011 Reflection (8)

We are a month away!! On Sunday, April 21st from 6pm to 9pm we are holding our first Reflections of the Decades Tasting Party!

Join us for a fun tasting event of six vintages of Reflection and food pairings.  Each guest will be given a passport through the decades where we will be pouring six vintages from our library cellar to showcase our Reflection blends from 2006 through 2011.  So where do the decades come in?  Each passport holder will have access to six decades with a fun food and wine pairing twist.  The vintages of each Reflection will be associated with a decade; the 2006 will host the 1960s, the 2007 the 1970s and so on.

For those of you that enjoyed our 10 Year Library Release Party last year, this event will be held in a similar format.  Each station will have its own unique wine and food pairing where you can enjoy each pairing at your own leisure.  Come enjoy a night of tasting and “reflection” where you can mingle around with the Wiens Family, wine club members, and fellow guests.

Check out this epic food pairing menu!

  • 2006 Reflection (1960′s) – Groovy Classic Steak Diane served over Mom’s Mashed Potatoes
  • 2007 Reflection (1970′s) – Psychedelic Pasta Primavera
  • 2008 Reflection (1980′s) – Radical Louisiana style Blackened Red Fish served atop a Black Bean Rice Pilaf
  • 2009 Reflection (1990′s) – Boo Ya! Grilled Shrimp Pad Thai with Toasted Peanuts
  • 2010 Reflection (2000′s) – Get Jiggy Chicken and Sage Meatloaf serve with a Portobello Risotto Cake
  • 2011 Reflection (Current) – Epic Sicilian Meat Lasagna with a Spinach Salad tossed in 2011 Reflection Vinaigrette

These library vintages will be on sale for this one night only and most have very limited supplies.  This event will sell out quickly so please order your tickets today!

Price: $50.00 ($40.00 Wine Club)

For tickets: http://www.wienscellars.com/temecula-events/index.php

*All tickets will be held at will-call.  Tickets cannot be refunded 7 days prior to the event date.

2011 Reflection (9)

Love the wine you’re with,

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The Perfect Pairing

March 17th, 2013

In honor of today’s holiday and St. Patrick himself, we suggest the perfect pairing of two different Wiens wine with the traditional Irish-American meal …Corned Beef and Cabbage!

Known as a “boiled supper,”  this is a stereotypical Irish-American meal characterized time and again in recipes and descriptions, but hey it sounds smashing!  The salty beef married to the tender cabbage has pleased generations of Irish Americans.  Although cabbage is among Ireland’s most enduring staples, it is normally prepared with pork or what Americans usually consider Canadian bacon in Ireland.  At the turn of the century, Irish immigrants in New York City began to substitute bacon with corned beef due to the unavailability of pork on the lower east side of Manhattan, where most of the butchers were Jewish neighbors.

Allrecipes.com suggests this step-by-step recipe for the perfect Corned Beef and Cabbage:

  • Prep for ten minutes
  • Cook for two hours and twenty-five minutes
  • Ready in two hours and thirty-five minutes

 

Ingredients:

  • 3 pounds corned beef brisket with spice packet
  • 1 large head cabbage, cut into small wedges
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces

 

Directions:

  1. Place the corned beef in a large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover the pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound or until tender.
  2. Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Add cabbage and cook for fifteen more minutes.  Remove the meat and let it rest fifteen minutes.
  3. Place vegetables in a bowl and cover.  Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.  Slice the meat across the grain.

So what Wiens wine goes best with your Irish dish?  …(Drum-roll please)…  We recommend either our 2010 Domestique or our new release – the 2010 Perspective!

St. Pattys Day 2013 (2)

Sláinte! (Cheers to your good health!)

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2010 Domestique: http://www.wienscellars.com/temecula-wines/details.php?product_id=224

2010 Perspective: http://http://www.wienscellars.com/temecula-wines/details.php?product_id=279

Recipe from All Recipes : http://http://allrecipes.com/video/2656/corned-beef-and-cabbage-i/detail.aspx?prop24=RD_RecipeVideo

Happy St. Patrick’s Day!

St. Pattys Day 2013 (1)

(from left to right: Seth, Alex, Laura, Donna, Jakki, & Tasting Room Manager, Bob)

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