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Tartar Sauce

| Entertainment | November 15, 2019

by Beth Heiserman, Reyes Winery

Tartar sauce is a mayonnaise-based sauce or what we usually categorize as a condiment. I love to read about the history of things and all week I’ve been trying to figure out when tartar sauce became a condiment for fish rather than meat.

Tartar Sauce is named after the Tatar people. The Tatar’s originated in the 5th century from the nomadic Mongols in the Gobi Desert. The Golden Horde, which were Mongols until the 13th century brought Steak Tartare to Russia. There are many stories, but the one I am familiar with is that the Mongols were horseback riders and in order to tenderize the meat and maybe slightly cook it, they would put chopped or ground meat under their saddles and as they rode, it would tenderize it. Then they would make a sauce called “Tartar sauce” and enjoy it with the meat. The tartar sauce included oil, eggs and vinegar; which is what we know as mayonnaise.

But there is nothing in any books until 1745, this was published “aioli bo” with the same ingredients as mayonnaise in a recipe book containing traditional Menorcan recipes. Then in 1756, it was mentioned as “salsa mahonesa” in a Spanish recipe book. The thought was it was named after the city Port Mahon in Menorca which is a Spanish Island. The ingredients included the mixture of oil, eggs and vinegar; which they called “mahonnaise”.

Tartar sauce sometimes has gherkins, capers, and pickle relish. My mom always added pickle relish. In this tartar sauce I didn’t add it, because we didn’t have any in the refrigerator. This condiment would be good on a hamburger. This morning my dad and I were thinking what we should have for dinner. Hmmm….we are going to the farmers market today and what should we get to go with this burger? And of course, what wine will pair? Sometimes I say, pair with the sauce, but if the star of the dish is the protein, then I will pair the wine differently. In this case, the burger is the star!

I think for dinner we will have turkey burgers with sliced red onion, tomato, alfalfa sprouts topped with tartar sauce, wild rice with cranberries and Brussel sprouts. I would pair this with Reyes 2010 Syrah. It has Aromas of fresh raspberries, plums, dark chocolate and a taste of smoky berries. Pairs with roast turkey with rosemary and sage dressing, manchego cheese or chocolate cake with a raspberry filling. This is a great wine to pair with turkey. Coming up, I will be having an event, “Leftover Thanksgiving Tasting” on November 30th. This is a great leftover to enjoy.

Ingredients

½ cup Mayonnaise
½ cup Sour Cream
1 Avocado, small, mashed
1 lemon, zested and juiced
½ tsp guava garlic salt
2 tsp pickle relish (optional)

Directions

In a small mixing bowl, mix all ingredients until smooth
Let rest, for about 30 minutes in the refrigerator.
Serve.

Wine of the Week – Butternut Squash Chili and 2013 Renaissance by Reyes Sauvignon Blanc

| Entertainment | October 31, 2019

by Beth Heiserman, Reyes Winery

Thanksgiving is right around the corner, and I want to share some of my favorite recipes with you. I went to the market recently to get some things and noticed all the pumpkin items. I must say, I never understood why the markets have items for Thanksgiving six weeks before the actual holiday. Then again, I saw Christmas stuff this week, too.

This week I want to focus on Sauvignon Blanc and Chardonnay, which go well with butternut squash, pumpkin and sweet potatoes.

For the dish I will be sharing, I chose our 2013 Renaissance by Reyes Sauvignon Blanc. This wine has aromas of crisp citrus and green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit forward wine can be appreciated alone or with food. It pairs well with macaroni and cheese, chicken with mustard sauce (Poulet à la Moutard) and Au Gratin potatoes. I have also paired this crisp wine with brie with my apple marmalade and vanilla cake with caramel apple frosting.

We sourced our Sauvignon Blanc from Amador County. The wine region started in the 1850s during the gold rush. As people came to the Sierra Nevada’s for the hope of gold, wineries popped up to make sure the miners’ thirsts were quenched. From prohibition to the 1960s, wine making was put on hold and then a new generation of winemakers was born. I have sourced many grapes from this one vineyard, like the Sauvignon Blanc, Sangiovese and old vine Zinfandel. They have been growing grapes since 1954.

Last night I asked my dad what he wanted for dinner and he said soup! So today, I was thinking about what type of soup I should make (he loves chili). I decided to make chili with a twist. Being that it is fall and bit chilly out, this was the perfect choice. I served it on top of Israeli couscous and quinoa topped with sour cream. Enjoy with a chilled glass of 2013 Renaissance by Reyes Sauvignon Blanc.

Here is the recipe. Cheers!

Ingredients:
2 lb squash (whole, unpeeled and diced into 1” chunks)
1 onion, diced
3 tbsp olive oil
1 cup of 2013 Renaissance by Reyes Sauvignon Blanc
2 cups of vegetable broth
4oz can of green chilies, diced
1 16oz can of black beans, rinsed
1 tbsp cumin
1 tbsp parsley, dried
1 tsp, thyme, dried
1 tsp garlic salt (I used Guava Garlic Salt)
½ tsp black pepper
Instructions:
In a 3qt cast iron pot, on medium heat, warm up the pan then add the olive oil and onions
Sauté until you see browning on the bottom of the pan
Add the 2013 Renaissance by Reyes Sauvignon Blanc
Once the wine has reduced in half (about 5 minutes), add the black beans, squash, cumin, parsley, thyme and vegetable broth.
Cook on low-medium heat with the lid on
Add garlic salt and pepper, then stir
Serve

Wine of the Week

| Entertainment | October 24, 2019

by Beth Heiserman, Reyes Winery

This Saturday is my annual vertical Merlot tasting and I have been thinking about what pairings I will have. Merlot is a medium bodied, low acidity wine that makes it easy to pair with many foods; such as lighter meats, like chicken and pork. The 2012 estate Merlot is an aromatic wine has notes of blueberries and cedar and is crimson in color with scrumptious notes of blueberries and spices. Being a well-balanced wine, it is so enjoyable to have a glass by itself.

When I originally wrote the label, I felt it would pair well with grilled pork chops, and I still feel they are a great choice. But anything grilled, like chicken or a hamburger, would be good as well. I always say the sauce or the condiment makes the difference. A blueberry peach salsa on top of chicken or blueberry chutney on the roll of a hamburger would taste so yummy.

Now, most open one bottle with their meal, not four. So, by pairing each course with one wine it is important to make sure you have the best experience through the meal. I have mentioned the main dish, but what about an appetizer to enjoy…a crostini with goat cheese topped with fresh blueberries (or blueberry compote) and a drizzle of peach balsamic vinegar. Blueberry goat cheese or blueberry jam on brie with crackers would also be good starters.

Blueberry crumble or a buckle would also finish well. Here is a recipe for pumpkin blueberry bread that you can enjoy for brunch or as a snack with a glass of Merlot. For dessert, warm it up and add a scoop of vanilla ice cream. Enjoy!

Pumpkin Blueberry Bread
Ingredients:
½ cup buttermilk
½ cup oil
2 eggs
1 ¼ cups sugar
1 tbsp vanilla bean paste
1 cup canned pumpkin
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp pumpkin spice
1 tsp cardamom
2 ¼ cups all-purpose flour
½ cup dried blueberries

Directions:
In a mixing bowl, sift together dry ingredients
In another mixing bowl, combine buttermilk, pumpkin, vanilla paste, eggs, oil and sugar
Slowly add dry ingredients to wet, don’t over mix
Add dried blueberries to mixture
Add mixture to greased 9×9 baking pan
Bake in preheated 350-degree oven for 45 minutes
Serve

Visit www.reyeswinery.com for more information.

Pumpkin Hummus

| Entertainment | October 17, 2019

by Beth Heiserman, Reyes Winery

Last week, I wrote about our 2010 Reyes Merlot and what pairs the best with it, in my opinion. I have had many requests for this recipe. This is a great appetizer to serve at a Halloween party, Thanksgiving or even at any get-together. Every year, it seems pumpkin-spiced foods come out earlier and earlier. I must say, fall is my favorite season.

I have written many times about the 2010 Reyes Merlot. I feel this is the perfect wine to pair with pumpkin spice. Last year at the Merlot vertical, I paired a chocolate pumpkin cupcake with pumpkin spice M&M’s. Also, butternut squash-topped shepherd’s pie, spicy sausage and pumpkin lasagna along with pumpkin pecan bread pudding would be delightful when paired together. Next week on October 26 we will hold the annual Merlot vertical tasting. You might see one of these special fall recipes to pair with one of the Merlots.

I enjoy cooking and baking … it relaxes me. Everyone always tells me that I do too much, but I love it. Creating and elevating recipes is what I love. Even tonight, for dinner I opened a bottle of the 2010 Merlot to enjoy with my meal. I made farro with wild mushrooms, asparagus, onion and celery with chicken. Farro is an ancient grain with a nutty flavor. I prefer it over brown rice. And for dessert, I brought bananas back from Kauai and baked them in the oven with pure Hawaiian sugar and a touch of pumpkin spice. Every dish always has a splash of wine. My farro had the 2013 Renaissance by Reyes Sauvignon Blanc and the bananas had a splash of Reyes White Delight.

Ingredients
1 15- ounce can chickpeas, drained and rinsed
1 cup canned pumpkin puree
¼ cup tahini
2 tablespoons of lemon juice
2 tablespoons of olive oil
¼ cup of 2013 Renaissance by Reyes Sauvignon Blanc
2 garlic cloves
½ teaspoon cumin
½ teaspoon cayenne pepper
¼ teaspoon of sumac (or paprika)
½ teaspoon pumpkin spice
Salt and pepper to taste
2 tablespoons pumpkin seeds (I get the pumpkin-spiced ones at Trader Joes)
2 tablespoons parsley, chopped
Instructions
In a small saute or saucier pan, on a medium heat, saute the garlic in the olive oil for about 3-5 minutes.
Add 2013 Renaissance by Reyes Sauvignon Blanc and continue to cook for an additional 2-3 minutes.
Cool.
Place all the ingredients (except the pumpkin seeds, parsley, sumac, salt and pepper) into a food processor and blend until smooth. If your hummus is a little thick, thin it out with a little more olive oil.
Add salt and pepper to taste.
Transfer to a serving bowl and garnish with a sprinkle of pumpkin seeds, sumac & parsley. Drizzle with a dash of olive oil.
Serve.

Join Us for Ladies Night at Reyes Winery

| Entertainment | October 10, 2019

by Beth Heiserman Reyes Winery

While on a trip, I have been thinking what the meal should be for Ladies Night this month at the winery, taking place on October 19th. Today we had an appetizer that reminded me of something I thought would be delicious to share — a pumpkin ricotta tart with caramelized onions. I think this will be a perfect starter to begin the evening.

October is #MerlotMe month, so every course will pair with one of our award-winning Merlots. This tart will pair perfectly with our 2010 Merlot. It has notes of black cherries, blueberries and cinnamon. I love pairing this with roasted garlic pumpkin spice hummus, Toscana cheese dusted in cinnamon, pumpkin pie wontons or even butternut squash chili.

Fall is my favorite season and I love cooking and baking Autumn inspired creations. Pumpkin and maple can be added to many savory dishes. For the salad course, I’d love to have a pumpkin pie spiced ranch or a spiced granny smith apple cider dressing. I do enjoy a salad very much with red onions, spiced pumpkin seeds and pomegranate arils with maple chili vinaigrette to accompany mixed greens. 2016 Rose of Merlot would pair perfectly with this. It’s a fruity wine that would counterbalance from the spiciness of the chili in the dressing. I always say opposites attract, therefore this would be delightful. This special wine is a skin-contact Rose Merlot and Viognier. It has light tannins and medium acidity. It’s bursting with young vibrant fruit. It has notes of blueberries, anise, peach and orange peel, which compliment a slight sweetness for the perfect balance.

For my main course, pumpkin with sage stuffed shells and turkey meatballs; and to end a perfect evening, a pumpkin caramel cheesecake.

Celebrate Merlot in the month of October, social media has a hash tag for it — #MerlotMe. Join the movement and drink lots of award-winning Reyes Winery Merlots. Take a photo of you, your wine and your wine glass and tag it with #MerlotMe and #Reyeswinery. October 19th is Ladies Night, but men are welcome to attend.

For more information visit www.reyeswinery.com.

Celebrate Merlot this October!

| Entertainment | October 3, 2019

by Beth Heiserman, Reyes Winery

Today, I went to a coffee farm in Kauai. I did a tasting and tour and it made me think how similar coffee can be to wine. I tried about ten different varieties of flavored coffee. I started thinking recipes and what I could prepare by combining coffee and wine. The 2015 Syrah and the 2011 Renaissance by Reyes Merlot both had notes of coffee.

Every wine has a holiday, yet Merlot has a month – October is International Merlot Month! So, for a full month, everyone should enjoy Merlot. I have started with the 2011 Renaissance by Reyes Merlot. It has won Silver medals in the 2014 San Diego County Fair Commercial Wine Competition and in the 2016 Toast of the Coast, plus 88 points. This soft medium bodied Merlot has aromas of molasses, mocha and plums with notes of anise. On the palate you get intense ripe plum, a soft balanced acidity, silky tannins and a lingering finish of spicy, toasty oak. The velvety ruby color and aromas will inspire anyone to have another glass. It pairs well with duck or with a coffee-crusted pork roast with a Merlot au jus.

The ideas started to pop into my head and haven’t stopped since. I was thinking about a spiced shoofly pie, but instead of a plain pie crust a coffee infused one. I absolutely love shoofly, it’s a Pennsylvania Dutch treat. My mother grew up in Philadelphia and I remember visiting family and trying this dessert and loving it. It’s a molasses pie that’s enjoyed with a cup of coffee. But I’m thinking, with a glass of Merlot! Now, if anyone has attended one of my vertical tastings, you will know it comes with many delectable desserts that I create. This pairing will surely be on the menu this month.

Celebrate Merlot in the month of October; social media has a hashtag for it — #MerlotMe. Join the movement and drink lots of Reyes Winery Merlot. Take a photo of you, your wine and your wine glass; #MerlotMe and #Reyeswinery. October 26th is my annual Merlot Vertical. Join me for an afternoon of education, food and wine pairings and lots of fun!

For more information, visit www.reyeswinery.com.

Come Enjoy Paella Day at Reyes Winery

| Entertainment | September 26, 2019

by Beth Heiserman, Reyes Winery

Annually we have Paella Day at Reyes Winery. This year we are celebrating Harvest with Paella. We do a mixed version with chicken, fish and vegetables. Robert started making paella in the 1980’s with his childhood friend in Miami. He has created this recipe we will feature this coming Saturday, September 28, by choosing things he likes.

Paella is a rice dish that originated in Valencia, Spain around the 19th century. Many people around the world have believed that it is the national dish of Spain, yet Spaniards have said it is regional dish. There are many types of paella, such as seafood, vegetarian or mixed. The original Valencia style paella consisted of rice, chicken, rabbit, snails, green beans, white beans (maybe Lima or butter beans), rice with saffron and sometimes rosemary.

We will be featuring our 2015 Amber Chardonnay and 2011 Les Deux Rois. Our Renaissance by Reyes Winery 2011 Les Deux Rois has won many awards including a gold medal and 90 points from the 2014 San Diego County Fair Commercial Wine Competition, plus second prize for best label in the 2014 San Diego County Fair Commercial Wine Competition. In addition, it has received a bronze medal at the 2014 Orange County Fair Commercial Wine Competition.

This is a blend of California Cabernet Sauvignon and Merlot. The label depicts our family crest, which represents an extensive ancestral history. It has a rich ruby red color with aromas of plum, dark cherries and a hint of cocoa. On the palate you get a continuity of its delectable aromas. This wine can be paired with so many dishes. Enjoy with beef bourguignon, three month Manchego cheese or berry bread pudding.

Come and enjoy Robert’s paella at Reyes Winery this Saturday from 2-5pm. It is $49 per person and includes two glasses of wine, paella, salad and dessert.

For more information, visit www.reyeswinery.com.

Wine of the Week

| Entertainment | September 19, 2019

by Beth Heiserman, Reyes Winery

Grenache is one of the lightest red wine varietals, like Pinot Noir. It grows well in hot, dry and windy climates like Agua Dulce. Our 2015 Grenache was sourced from Alonso Family Vineyards in Agua Dulce. This year, we brought Grenache in from Lake Los Angeles, which is about 37 miles north east of Reyes Winery. The climate there is similar to ours, but they have much more water than us. This varietal tends to be harvested later than most other grapes. This year was somewhat in the middle.

The 2015 Grenache is available for tasting in the tasting room this month. It is wonderful! It is a limited-edition member only wine. It has aromas of strawberries, ruby-red grapefruits and raspberries. On the palate you will get raspberry, honey, white pepper and a bit of anise. It can be a spicier fruity wine with higher alcohol content than most red wines. This jammy wine can be enjoyed with a salad that has strawberries, raspberries and toasted almonds with a touch of crushed pink peppercorn with a champagne vinaigrette. This dish, plus a few others, will be served this Saturday for our Monthly Hike & Brunch. Tickets are still available on the website.

I sampled from the barrel, our 2017 Grenache which also comes from Lake Los Anegles. It has aromas of raspberries and strawberries. It is very fruity on the nose. I took a sip and its dry, yet I get delicious raspberries dancing on my tongue. I can’t’ wait to share this amazing wine. It will be bottled soon for everyone to enjoy!

The world celebrates the 10th Annual International #GrenacheDay Friday September 20, 2019. #grenacheday. A decade of wine glass clinking and drinking with good friends. To celebrate this day, we are featuring the Reyes 2015 Grenache and Alonso Family Vineyards 2011 Juan’s Red (Grenache blend) all month.

For more information please visit www.reyeswinery.com.

Wine of the Week

| Entertainment | September 12, 2019

by Beth Heiserman, Reyes Winery

This past Saturday, we brought in Pinot Noir. This is a first time we will be producing this varietal. Pinot Noir grows well in cooler climates, and since we aren’t that cool of an area, we don’t grow it. It does grow well, however, about 45 miles north east of here in Lake Los Angeles.

Someone asked me, “So, now that we have them how soon can we drink the wine?” Well, once we finish processing them, they will need to age in barrels for 18 months, then we bottle them and they rest again in the bottles. I would say that in 2023-2024, the 2019 vintage could be released.

Pinot Noir tends to have notes of spices, tea, vanilla and berries; whereas Burgundy Pinot Noirs can be earthy and have floral aromas. Pinot Noir is used to make red wines as well as champagne and sparkling wine. It is one of the lightest colored wines, with light tannins. This is a difficult grape to make wine with, it can be unpredictable when its ages. Sometimes it has an earthy aroma which we call barnyard.

In the meantime, we have many other wines you can come and enjoy here in the tasting room. This month, I am featuring Grenache. The third Friday of September is #GrenacheDay. Celebrate with us on September 21st for our monthly hike and brunch and that will be the featured wine. Stay tuned for more details about brunch!

For more information please visit www.reyeswinery.com.

Wine of the Week

| Entertainment | September 5, 2019

by Beth Heiserman, Reyes Winery

This past Monday Reyes Winery started harvesting our Chardonnay. At 6 am we started to pick our grapes, it was a beautiful morning and not too hot. Three years ago we had harvested our Chardonnay in the beginning of August, whereas this year we started at the beginning of September. There is no actual set date when you pick the grapes. The season is generally August through October of when they could possibly be ready. We have now picked all of our grapes. It is one of the things that I enjoy every year that I get to participate in.

Once we finished harvesting the Chardonnay we moved onto the Muscat. We finished both fields in two days. We take a day off and then we continue with our Syrah, which will be harvested this week as well. Then we will wait for our Merlot and Cabernet seven young to be ready in order for us to pick. Hopefully that will be ready sometime next week. The birds have not been friendly and they have started to eat the grapes. Besides the birds not being my friends, the squirrels are more of an enemy than anything.

This coming weekend is our quarterly pick up party for our members. If you’re not a member you are more than welcome to come and see what we do here. Lunch is offered to everybody at $15 a person which includes a glass of wine. Tastings are $12 per person. Hope to see you this weekend!

For more information please visit www.reyeswinery.com.

Wine of the Week

| Entertainment | August 29, 2019

by Beth Heiserman, Reyes Winery

A few weeks ago, my doctor put me on a special diet for 30 days. I’m prohibited to eat certain fruits and vegetables, such as plums, apples, cauliflower, onions and several other things that I generally do eat. I was also asked to remove wheat, lentils and kale. I will say when you must omit something from your diet it’s harder than you think it is.

So, my meals lately have been a little different than I am used to. For instance, one dinner this week was ground chicken sautéed with butternut squash, peas and corn in a chipotle tomato sauce. I can eat rice and mashed potatoes so either one of the two would be a great accompaniment to this dish. This ended up being a shepherd’s pie with a bit of spice. Instead of traditional mashed potatoes, I had sweet potatoes and instead of parmesan cheese, I sprinkled cotija on top. The doctor did tell me I can have oranges and other citrus along with grapes, which includes wine. And since wine was included in the list of things I can eat and drink, I am good.

I paired this dinner with our 2016 Rosé of Merlot. It’s fruity and pairs well with something a bit spicy. Three years ago, when we were harvesting our Merlot, we brought the grapes in four hours after we harvested. In that time, it created a very dark rich color that I didn’t quite want for this rosé. Typically, other rosés are much lighter than ours.

That same year, we brought grapes in from Lake Los Angeles which included the Viognier, the other white wine. I blended a little bit of the Viognier with the Merlot and thus we have our 2016 Rosé of Merlot. For that year, the remainder of the Viognier went into our Rosa’s Choice Rosé.

Last Friday, I drove out to Lake Los Angeles to test sugar on this year’s Viognier. It was so sweet and delicious. It was harvested this past Thursday and I am so excited to have another vintage. In September, our tasting menu will include our 2013 Viognier, which is almost sold out. It has won a gold medal and received 91 points from the 2016 San Francisco International Wine Competition, a silver medal and 88 points from the 2016 Toast of the Coast, plus a bronze from the 2016 Los Angeles International Wine Competition.

This wine has intriguing aromas of white peach and a touch of honeysuckle. On the palate you get delicious notes of white peach and lychee with this refreshing lingering long finish. The crisp fruitiness and acidity in this wine make it delightful to pair with many foods. There are eight cases left. Then, I will be able to release our 2017 that we bottled this past January. I can’t wait to share this fabulous wine with you soon.

For more information please visit www.reyeswinery.com.

Wine of the Week

| Entertainment | August 22, 2019

by Beth Heiserman, Reyes Winery

This past weekend, I opened a 2014 Cabernet Sauvignon to see how it is developing. 2014 was a tough year for our grapes because we didn’t have a lot of water, which made the wine a bit astringent. If you follow me, you are aware that we have a Cabernet Vertical coming next week. I had someone ask me what type of petite bites I serve. Well, depending upon the wine and what is in season, the answer is from cheese to dessert and anything in between.

Last year, the 2014 was paired with a dark chocolate covered cherry. Then the 2015 Cabernet Sauvignon, another favorite of mine, was complemented with a chocolate almond cupcake with blackberry creamed honey drizzle and a cinnamon cream cheese frosting with a blackberry chocolate decoration. That was definitely a hit!

When pairing the 2014 Cabernet Sauvignon or any other wine, I first taste the wine and see what notes there are. This dark and rich estate grown Cabernet Sauvignon has bold tannins with aromas of black cherry, plum and freshly cracked black peppercorn. On the palate this wine has intense flavors of currants and pomegranates followed by a woody spice. I would enjoy this with spaghetti Bolognese, Vella dry jack cheese or chocolate cherry cheesecake. Hmmm…what will I present, you will have to come join me and see.

Come celebrate International Cabernet Day at Reyes Winery. We will be having a Vertical Tasting on Saturday August 31st at 12pm. The cost is $30 per person. Tickets for all events can be bought at: https://squareup.com/store/reyes-winery/.

Also, just a reminder that August 29th is International Cabernet Day! Social media has a hashtag for it, #CabernetDay. Join the movement and drink lots of Reyes Winery Cabernet. Take a photo of you, your wine and your wine glass — #Cabernet and #ReyesWinery.

For more information, please visit www.reyeswinery.com.

Wine of the Week

| Entertainment | August 15, 2019

by Beth Heiserman

My annual vertical tasting is right around the corner and spots are filling up fast. This is a fun and educational event at Reyes Winery. Every wine has a story and I have many to tell about each and every wine.

Our 2013 estate Cabernet Sauvignon has an interesting tale to tell. When the time came last year to send wine in for judging, this was not one on my list to be sent. I hesitated because we only made a small amount, only 48 cases were produced. By mistake this vintage went out instead of the 2015 that I wanted to be judged. The wine ended up winning a silver medal. I guess the mistake was in my favor.

In 2015, I made the decision to only produce two barrels and make it a members-only wine. The remainder of the Cabernet that year went into the collaboration of the 2013 Ryan’s Blend. That is a blend of our estate Cabernet and Merlot with Cabernet and Petit Verdot from Leona Valley.

The 2013 Cabernet is robust, aromatic and complex. I mentioned a few months ago that it won a double gold medal from the most influential international wine competition in America, the San Francisco International Wine Competition. It exhibits black cherry and blackcurrant fruit with a touch of black pepper on the palate. It is a full-bodied wine with a distinctive ripe black cherry and blackcurrant. We aged this vintage for 23 months in French Bordeaux oak barrels.

I have brought this in the tasting room this month as my newest release. Even though it’s a members-only wine, everyone can try it. As long as a wine is on the tasting sheet, non-members can enjoy it as well.

Hopefully you will love our members-wines so much that you will become a member, too! Please ask your server for it to be part of your flight. Make sure and say hello to me when you visit, I love to hear what brought you in. #CabernetDay

For more information visit www.reyeswinery.com

Wine on the Train and in the Vineyard

| Entertainment | August 8, 2019

by Beth Heiserman, Reyes Winery

I had another event this past weekend, the “Beer, Wine and Blues Train” at the Fillmore & Western Railway. We had two very popular wines, Renaissance by Reyes 2016 Pinot Grigio, and the estate Grown 2011 Cabernet Sauvignon. Last Saturday night marked the start of the Railway’s Hot August Nights weekend train excursions. This is a fabulous event if you’ve never been.

Tyna from Wolf Creek Brewery joins us on every “Beer, Wine and Blues Train” ride. Each of the cars is completely different. The train that we are in is called the Powhatan Cafe Parlor and it’s from 1928.

The Powhatan was built by the Pullman Co. in 1928 for the Richmond Fredericksburg and Potomac RR. This car was named after an American Indian Chief who founded the Powhatan Confederacy and whose daughter, Pocahontas, married John Rolfe, an English colonist and settler of the Jamestown Colony. This luxurious Powhatan car served for many years on the East Coast hosting Senators, Congressmen and the elite on its daily track between Richmond, Virginia and Washington, D.C.

The Royal American Shows (Carnival) purchased the Powhatan in the mid 50’s for use as the “Pie Car,” circus slang for “Dining Car.” In 1982 the car was sold for use as an ice cream parlor and was located on an isolated track on a busy Ft. Lauderdale corner until 1990. The Powhatan was purchased by Fillmore & Western Railway Co. for the movie business and has since been lovingly restored to its yesteryear grace. The car made its movie debut in Disney’s “Tall Tales of Pecos Bill” and has been in numerous Hollywood productions such as “Seabiscuit” and “Water for Elephants.” Currently the Powhatan is used for daytime dining and murder mystery events on special occasions. Rumor has it that this car is haunted by a cowboy entity.

Purchase your tickets for the “Beer, Wine and Blues Train” at www.fwry.com.

Reyes Winery also has an annual event coming up, the Cabernet Sauvignon Vertical on August 31st. It is $30 per person, which includes a taste of each of Cabernet’s from 2009-2016 with a petite bite of food to pair. Last year, I paired this popular and favorite of mine (2011 Cabernet) with parmesan, balsamic and Cipollini onions on a black pepper water cracker. Our 2001 Cabernet Sauvignon has received 88 points from the Wine Enthusiast Magazine (12/2017 Edition). This outstanding rich and luxurious wine exhibits flavors of intense dry strawberry with a hint of cracked black pepper and finishes with soft and detailed tannins. It pairs well with duck, cranberry, pepper and garlic herb rib roast, peppercorn crusted Chevre, or strawberries with a balsamic reduction. Come join me for this fun and educational event. Sign up on our website or in the tasting room. #CabSauv #CabernetDay

Wine of the Week

| Entertainment | August 1, 2019

by Beth Heiserman, Reyes Winery

Friday night I was in downtown Los Angeles at LA Live and most of the evening everybody kept requesting our 2009 Cabernet. That was definitely the favorite of the evening, followed by our 2011 Syrah and then our 2015 Rosa’s choice rosé. Then on Sunday night, I was in Marina Del Rey doing an event called Wine Over LA. Ironically, the top three favorite wines were the same from the previous event, and in the same order. After being open now for eight years, our 2009 Cabernet Sauvignon is still at the top of our guests’ favorites.

In the tasting room every month I rotate the tasting sheet. When I takeoff everyone’s favorite and put a different Cabernet on, many people panic because they think we’ve sold out. We have not yet sold out, but our predictions are within the next year we will.

Every August in the tasting room, I feature all our Cabernet Sauvignons on the tasting list. This month is no different. You will be able to sample our 2009 through our 2013, which is our brand new release. You will also be able to sample our Cabernet blends.

Reyes Winery’s 2009 Cabernet Sauvignon has won a gold medal & 95 points & Best in Class from the 2011 Los Angeles International Wine Competition and 86 points from the Wine Enthusiast Magazine (06/2018 Edition). This robust and well balanced “members only” wine has matured gracefully and transformed its tannins to deliver a soft, velvety, delightful experience. This Cabernet has improved with age and has further enhanced its aromas of cherry and cocoa, you can also taste peppercorn, pomegranate and a hint of mandarin. This wine pairs well with a buffalo Steak au Poivre with herbed fingerling potatoes, sharp white cheddar or triple dark chocolate cake.

For all the fans out there who love Cabernet, on August 31st at noon we are having a special vertical tasting for you to enjoy. It is $30 per person which will include a tasting flight of our Cabernets from 2009 through 2016, a petite bite to pair with each wine and guests will be able to take the tasting glass home.

Don’t forget, Cabernet Day is August 29th and we are celebrating our award-winning Cabernets all month long. #CabernetDay #WhatisInYourGlass #ReyesWinery #VisitSantaClarita #AwardwinningCabernet.

For more information, visit www.reyeswinery.com.

Wine of the Week

| Entertainment | July 25, 2019

by Beth Heiserman, Reyes Winery

Last night I steamed artichokes for dinner and made a sauce of sour cream with again my favorite Dijon mustard. I used the one that had rose wine, grapefruit and rosemary honey. I did add a little squeeze a pink lemon juice to it for a touch of acidity. I picked those up at the farmers market. I have never seen them at a regular market, but I have seen the trees for sale at Home Depot.

I must say, it was quite a big artichoke so I couldn’t eat the whole thing and I decided that I was going to save half the heart for tonight‘s dinner. It’s been so warm this past week I haven’t really felt like a whole lot of hot food for dinner so, breakfast it is! A few years ago, while watching Gordon Ramsay he inspired me to change the way I prepare scrambled eggs. By coincidence, this morning I saw that he posted a picture of a traditional English breakfast. I decided to give a try, but was going to put a twist on the eggs and add my sour cream mixture instead of crème fraîche.

Now let’s talk hash browns….why just potato? Why not root vegetables or even multicolored potatoes for a change? Or what about a combination? Breakfast for dinner is definitely a favorite of mine. Blueberry chicken sausage, country potatoes, eggs and a slice of an heirloom tomato with a glass of 2013 Renaissance by Reyes Sauvignon Blanc makes me happy.

This wine has won a Bronze medal in the 2016 Los Angeles International Wine Competition and received 82 points from the Wine Enthusiast Magazine (05/2018 edition). This wine has aromas of crisp citrus, green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit forward wine can be appreciated alone or with food. It pairs with prosciutto and melon, Jambalaya and breakfast.

Country-Style Root Vegetables & Potatoes

Ingredients
2 red potatoes, unpeeled and cut in 3/4” pieces
1 yam, unpeeled and cut in 3/4” pieces
1 Japanese sweet potato, unpeeled and cut in 3/4” pieces
2 parsnips, peeled and cut in 1/2” pieces
2 carrots, peeled and cut in 1/2” pieces
3 tablespoons extra virgin olive oil
3 tablespoons butter, unsalted
1 large sweet onion, skinned and cut in 1/2” pieces
½ cup 2013 Renaissance by Reyes Sauvignon Blanc
1 teaspoon paprika
2 cloves garlic, minced
1 teaspoon parsley
Kosher salt and freshly ground black pepper to taste

Directions

1. In a 3 ½ qt pot, boil the potatoes, yam, sweet potato, parsnip and carrots for 15 minutes in salted water until al dente
2. Drain and set aside
3. In a cast iron skillet, over medium heat, melt the butter and olive oil
4. Sauté the onions for about 10 minutes
5. Add garlic to pan and 2013 Renaissance by Reyes Sauvignon Blanc
6. Add remaining vegetables to pan and sauté for an additional 10 minutes until brown
7. Add paprika, parsley, salt and pepper and mix together.
8. Serve and enjoy with a glass of chilled 2013 Renaissance by Reyes Sauvignon Blanc

Wine of the Week

| Entertainment | July 18, 2019

by Beth Heiserman, Reyes Winery

Recently, I purchased a pasta machine. It makes pasta in five minutes, and then you just need to boil water that really takes longer than making the pasta itself. So, this week, I decided to make pasta from scratch.

Flour, water and one egg are the ingredients in this simple recipe. Yes, you can buy pasta and it will taste good, but making your own from scratch is the best. The one thing that is frustrating is that cleaning up takes too long. Yes, all the parts can go into the dishwasher (which is wonderful), but the cleaning process is very long. I will say this week I have made angel hair, fettuccine, penne and pappardelle. I made them all at once, so I didn’t have to clean it each time. So, what should I make with this delicious, home-made pasta?

One of my favorite dishes is beef stroganoff. Traditionally wide egg noodles are paired with this classic comfort food, but I chose appareled. My last birthday with my mother, before she passed away, she made this dish for me.

Recently, at the farmer’s market, there was a farmer who specialized in mushrooms. Instead of using button mushrooms, I love to use wild varieties. My favorites are maitake mushrooms, which are also called hen-of-the-woods. They are usually found in late summer. I also love to use shiitake, bunapi and enoki mushrooms. I like to use a combination of these in my stroganoff. I have read that wild mushrooms have many health benefits; I’m not sure how true this is, but I choose them every time I want mushrooms over the classic button.

How can I use Dijon mustard in a recipe without mentioning my favorite? The last time I ordered mustard, I bought one that has peppercorn and Irish whisky in it. I used that one in my beef stroganoff, but of course any Dijon will do, just add a few more grinds of fresh pepper.

I think that Reyes 2012 Cabernet Sauvignon would pair best with this dish. It has won two bronze medals, the 2017 Los Angeles International Wine Competition and the 2017 San Francisco International Wine Competition. This delicious estate Cabernet Sauvignon has a delightful bouquet of black cherries and mace. On the palate this wine brings forth notes of cherries, pomegranate and cocoa. It was aged in French oak for 33 months which gives it a striking butterscotch and oaky finish. It pairs well with steak topped with blue cheese or black forest cake. Pairing this wine with this creamy sauce and fresh parsley and peppercorn is perfect. Here is my version of this classic dish. Enjoy!

Ingredients
6 tablespoons olive oil
3 tablespoons unsalted butter
1-pound wild mushrooms, chopped into 1-inch chunks
1 tablespoon finely chopped fresh thyme
1-pound roast beef tenderloin, cut into 1-inch pieces
1 medium yellow or sweet onion, chopped into 1-inch chunks
2 garlic cloves, finely chopped
2 cups low-sodium beef broth
2 cups 2012 Reyes Cabernet Sauvignon
1 cup sour cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 package (12 ounces) large wide egg noodles
Chopped fresh parsley
Kosher salt, freshly ground pepper to taste

Directions
1. Heat 3 Tbsp. olive oil and butter in a large cast iron skillet over medium heat
2. Add onions and brown for about 10 minutes
3. Add mushrooms, garlic and thyme and continue to cook for about 3-5 minutes
4. Remove the mixture and put into a bowl and rest
5. In the same pan, add 3 more Tbsp of olive oil and brown the meat
6. Add the 2012 Reyes Cabernet Sauvignon and the beef broth and continue to cook on a low heat for about 20 minutes
7. Add Dijon mustard, Worcestershire sauce and sour cream to beef in the cast iron skillet
8. Add salt and fresh ground pepper to taste
9. Mix in onion and mushroom mixture to skillet
10. Prepare egg noodles in a large pot of boiling, salted water
11. Mix in egg noodles and fresh parsley to mixture in skillet
12. Serve and enjoy with a glass of 2012 Reyes Cabernet Sauvignon

Reyes Winery is Coming to Main Street

| Entertainment | July 12, 2019

by Beth Heiserman, Reyes Winery

Reyes Winery is having a groundbreaking event for its second location, a 3-story mixed-use building on Main Street in Newhall.

Due to his passion for wine and winemaking, founder Robert Reyes envisioned having a small vineyard to produce small amounts of ultra-premium wines for family and friends, which has blossomed into a thriving winery with a tasting room open on weekends.

Reyes Winery and Vineyard is located in the Sierra Pelona Valley Appellation in Santa Clarita. The land was acquired in 2002 and the 16- acre property was planted in 2004. The winery has produced many award-winning wines, which include single varietal, Amber, red blends, dessert wines, and great Rosés.

Reyes Winery has won over 300 awards and medals as of July 1st, 2019, and emphasizes quality in every facet of production to ensure that once consumers taste the wines, they will recognize the quality and craftsmanship that go into every bottle. Reyes Winery’s mission is to deliver the highest quality wine produced in Los Angeles County at a fair price. They believe the quality of its wine will ultimately speak for itself when compared with other ultra-premium wines on the market.

Construction will start on July 8, 2019; the 3-story building will include a restaurant, office, meeting space and a roof-top open-space tasting room to display its award-winning wines. Join them August 1, 2019 for the groundbreaking event with a reception at 5pm, and a presentation of the new location from 5:30pm-7:30pm.

Reyes Winery on Main will be located at 24329 Main Street in Newhall. RSVP by July 25th to ReyesOnMain@ReyesWinery.com.

Reyes 2014 Julia’s Blend Cherry Jam

| Entertainment | June 27, 2019

by Beth Heiserman, Reyes Winery

I’m sure everybody has seen how abundant and beautiful the cherries are at the market this year. This week I decided to buy some cherries and make some jam. And of course, like always, I infuse wine into everything, so jams and jellies are no different. When I think of cherries, there are a couple wines that come to mind, but the one that I thought of most was 2014 Reyes Julia’s Blend.

Julia’s blend always screams “summer” to me, and of course, July Fourth. This is an amazing red wine blend for summer. It’s bold but dry, and can go with so many versatile summer dishes, so it’s the perfect Fourth of July barbecue wine. Many years ago, my mom worked with someone that made a barbecue sauce from grape jelly. I always think how tasty that sauce was on top of chicken and even cocktail meatballs. She just mixed a pot barbecue sauce with grape jelly and added a few herbs to it. I of course have updated and changed the recipe to my style, which is a little bit more homemade. But there’s nothing wrong with substituting sometimes.

My recipe for cherry jelly is a great alternate in this barbecue sauce recipe. You can find my barbecue sauce recipe on our website, Reyes Winery.com/blog. This sauce works really well with barbecue chicken or ribs. I also have many other recipes for different jellies and jams, and another one that would work really well is my plum jelly, in which I use Robby’s blend. It would give it more of an Asian twist. Here is my recipe for the cherry jam.

Ingredients

4 ½ cups cherries, chopped and pitted
4 cups of sugar
1 lemon, juiced
4 star anise
1 package of Sure-jell Certo liquid pectin
1/3 cup of Reyes 2014 Julia’s Blend

Directions

1. Pour sugar into large pot and cook over medium to high heat.
2. When sugar starts to melt and the sides of pot look caramel-colored, add cherries, lemon juice, star anise and pectin.
3. When it starts to boil, continue to cook until frothy.
4. When the back of the spoon looks like it is sticking (take a finger and go down the back of the spoon, if you make a line and it feels thick, it’s done) turn off the heat.
5. Remove the star anise.
6. Add Reyes 2014 Julia’s Blend.
7. Chill and then serve.

Pinot Grigio with Heirloom Tomato and Summer Squash Casserole

| Entertainment | June 21, 2019

By Beth Heiserman

There’s nothing better than a crisp, cool and refreshing wine with a light dinner on a hot night. Most of us will agree that when we get home from a long day at work during summer, sometimes we don’t feel like cooking. I tend to cook a few meals at one time and then enjoy them all week. I will say I do have more of a challenge than others in reheating foods, since I don’t have a microwave at home. With this in mind, I tend to prepare dishes that can be reheated in the same dish I originally prepared it in, or I just make enough to eat that evening.

My dad and I recently went to the farmers’ market again. We found some delicious fruit and we also got that amazing orange juice that we love. As we were walking around, I saw mini summer squash and heirloom tomatoes and thought I just had to get some. I make a lot of casseroles for my dad each week and thought this would be perfect for him. Of course, I started to think about what wine would pair the best with this dish, and that’s 2016 Renaissance by Reyes Pinot Grigio. Coincidently, last June, I wrote about Pinot Grigio. To me, summer and Pinot Grigio go hand in hand.

Pinot Grigio can have notes of tropical fruits, pears, apples and even melon. It is generally harvested early to retain its acidity. The 2016 Pinot Grigio won a silver medal in the 2017 O.C. Fair Commercial Wine Competition and it received 83 points from the Wine Enthusiast Magazine (12/2017 edition). On the palate, this wine has notes of green apples and a bit of pear. Serve chilled, this wine can be enjoyed with linguine and clams, pesto parmesan cheese or a torta di mele (an Italian apple tart).

I know that having French ingredients with an Italian wine sounds funny, but I have a Dijon mustard addiction and love to add it to many dishes. This time, I used a Dijon that is made with rosé wine and grapefruit. This has notes of citrus and red berries with just the right amount of acidity and sweetness to pair well with summer vegetables.

Heirloom Tomato and Summer Squash Casserole

Ingredients
1 tablespoon olive oil
1 tablespoon butter
6 medium yellow summer squash or zucchini
6 medium patty pan squash
1 large sweet onion
1 tsp Dijon Mustard (I used a Rosé wine and grapefruit Dijon, but a country-style would work, just add a squeeze of grapefruit juice)
¼ cup 2016 Renaissance by Reyes Pinot Grigio
½ cup grated Parmesan
½ cup panko crumbs
1 cup shredded gouda cheese
1/2 cup sour cream
Salt and freshly ground black pepper to taste

Directions
1. Preheat the oven to 350 degrees.
2. Heat the oil and butter in a large cast iron skillet over medium heat.
3. Sauté the squash, and onion for about five minutes.
4. Add 2016 Renaissance by Reyes Pinot Grigio to pan and continue to cook for about 10 minutes.
5. Add mustard to mixture and turn off heat.
6. Let rest in pan for about five minutes.
7. Stir into mixture the Gouda cheese and sour cream.
8. Add salt and pepper, to taste.
9. In a small mixing bowl, mix together the panko crumbs and parmesan cheese.
10. Then, top squash with mixture.
11. Place in oven and bake for 20 minutes or until the top is golden and bubbly.
12. Serve.

What is the Function of a ‘Punt’ on a Bottle?

| Entertainment | June 13, 2019

by Beth Heiserman, Reyes Winery

This past weekend, a customer had asked the question, what is a punt for? First, I will describe what a punt is before I answer what it is used for. A punt is the indentation at the bottom of a wine bottle. This is generally a topic which there has been no true explanation for its use or its history. I was taught it was from the mold.

More recently, someone had told me they thought it was when they were blowing the glass. As they started to blow glass using a blowpipe, they would place it on a base and the base would leave the indent, or what we refer to as a punt. A pontil or a punty is the rod they use when blowing glass. The punt is the blemish that is created during the process.

Back in December 2016, I wrote about the history of a corkscrew. I had mentioned that Kenelm Digby is considered the creator of the commercial wine bottle. In the 1630s, Digby manufactured wine bottles which had a tapered neck, a collar and a punt. Digby’s bottles were much more durable than what was available. He made them in colors of green or brown, which protected the contents from light. In 1662, parliament recognized his invention of his technique for the modern wine bottle.

About 15 years ago, I took many wine classes and I was taught many different theories about the wine bottle. It was mentioned that the punt was part of the structure that allowed it to handle the pressure of champagne or the re-fermentation of white wine in a bottle.

Nowadays, I have heard that the punt was created to allow the sediment to collect and helped to prevent it from being poured from the bottle to a glass. I was always skeptical about this theory. The size of the punt doesn’t mean the quality of the wine is better. Sometimes, I have seen people look at the punt without knowing the wine, thinking the bigger the punt, the better the wine should be. That is not true. A deeper punt does make the wine bottle look pricier and more special.

Reyes Winery June Wine Club

| Entertainment | June 6, 2019

by Beth Heiserman, Reyes Winery

It’s that time again for our members to have their quarterly choices and a lunch. Our wine club consists of four shipments are year. They are March, June, September and December. There is no fee to become a member, only a commitment that you will remain a member for at least four shipments.

Each shipment, you have the option of either having it sent to you or you can pick it up at the winery. For instance, this weekend is our member pick-up party, which we offer to all our members free of charge. It allows two members to have lunch and a glass of wine each. If they wish to invite friends, it’s $15 a person. Every lunch that I do is always paired with the wine of the selections we have chosen. You can also come as a guest and pay $15 for lunch and a glass of wine to experience one of our events. I always choose one white wine and two red wines, and one of the three is always a new release. This quarter, my three wines are 2013 Renaissance by Reyes Winery Sauvignon Blanc, 2016 Renaissance by Reyes Sangiovese (the new release), and 2013 Ryan’s Blend.

Our 2013 Ryan’s Blend is a Bordeaux blend of estate-grown Cabernet Sauvignon and Merlot, and locally sourced Cabernet Sauvignon and Petit Verdot, which was aged for 23 months in French oak barrels. It has a rich intense body and is layered with ripe black cherry, fig and blackberry aromas with a hint of dark chocolate. It’s full-bodied yet velvety, with notes of cherries and peppercorns on the palate. Our 2013 Ryan’s Blend is very dry, yet fruit-forward. In addition, Bordeaux blends are a blend of five grapes; Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot.

Our 2013 Ryan’s Blend is an award-winning wine that has received numerous accolades. The 2013 Renaissance by Reyes Sauvignon Blanc is also award-winning, with aromas of crisp citrus, green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit-forward wine can be paired with many dishes, from goat cheese to sushi. I think the Red, White, and Blueberry Quinoa Salad is a perfect match. I served that for the hike this past month.

Our Sangiovese is made from a specific vineyard selected by our winemaker, Robert Reyes, to create a wine that captures the heart of the 2016 vintage. On the nose, there is an aromatic profile of black currant and plum that continues on the palate with balanced acidity. This is a wine that can hold up to acidic foods. Enjoy this wine with aged Pecorino cheese, Panzanella salad and cherries poached in red wine with mascarpone cream.

This weekend, I am preparing dishes that will pair well with the three wines. I will have chicken cacciatore, baked pasta with a Sauvignon Blanc cream sauce; Red, White, and Blueberry Quinoa Salad, plus a mixed green salad and for dessert chocolate cupcakes with cherry pie filling, apple crisp and a few other goodies. We are open this weekend for lunch from 12 p.m-4 p.m. Come join the Reyes family and become a wine club member!

Reyes Winery Port-Style Wine Tasting Event

| Entertainment | May 30, 2019

by Beth Heiserman, Reyes Winery

This coming Saturday, June 1, is our Port-style wine tasting. We will be releasing our 12-year-old Agua Dulce Delight. We have released two other Agua Dulce Delights. The first time was in 2011 and the second was in 2013. This is a remarkable dessert wine that is a blend of Cabernet Sauvignon, Merlot and Syrah from the vintages of 2006, 2007 and 2008.

The first release of the Agua Dulce Delight was in 2011 and sold out over two years ago. I did save a few bottles for a special event like this. It has aromas of black cherries and caramel. Its delightful notes have hints of raspberries, blueberries and peppercorns. It pairs well with chocolate bread pudding. I even made a pumpkin chocolate cake a few times, drizzling the wine on the cake before I iced it for a bit of an exciting surprise. Being able to compare the three versions of the same dessert wine that was bottled at three different dates is truly a unique event to attend.

All our dessert wines have won many awards, including two gold, seven silver and five bronze medals. Plus, in 2014, Sweet Serenity and the 2013 release of the Agua Dulce Delight competed against each other in the same category in the Long Beach Grand Cru. Agua Dulce Delight won silver while Sweet Serenity received gold and went on to win “Best in Class.” This weekend, the OC Fair will be judging our newest release along with many other wines.

Reyes Winery’s 12-year-old Agua Dulce Delight is an ode to craftsmanship. After a decade of care and slow oak maturation, we bottled this amazing example of complex flavors and artistry port-style dessert wine. This is for those who appreciate quality and every component of wine. It has aromas of fresh figs and orange blossom honey. This blend of Cabernet Sauvignon, Merlot and Syrah was aged in French oak barrels where overtime it acquired its sophisticated notes of caramel, dates, and a hint of chocolate. A unique blend of award-winning wines was set aside at Reyes Winery to create this complex full-bodied old-world style wine. Its rich spice and fruit notes have continued to evolve. This exceptional wine has a smooth, silky texture and subtle oak nuances that deliver a long elegant finish.

In addition to the Agua Dulce Delight, you will be able to taste our White Delight that was released in 2011, and another similar version of the white delight from 2014 vintage grapes. You will also be able to taste Sweet Serenity, which is made from our 2009 Muscat grapes.

Each dessert wine will be paired with a petite bite that was paired perfectly, so that you may relish the experience to its fullest. I will be sharing stories about each wine and what it pairs well with. I hope you can join me this weekend. Robert Reyes will be signing bottles that are purchased at the event.

Memorial Weekend Hike

| Entertainment | May 23, 2019

by Beth Heiserman, Reyes Winery

This coming Saturday is our Memorial Weekend Hike. Every month, the brunch is seasonal. This week it is red, white and blue inspired. First, I chose the food, and then paired the wines. I will be featuring classic comfort foods (with a twist) and some of our favorite wines. Red, white and blue, or I should say blueberry, can be very inspirational.

I will have a “Red, White and Blueberry Quinoa Salad.” Quinoa is always a favorite when I serve it. Also on the menu are other brunch favorites, like the chicken sausage Hash browns, granola, yogurt, deviled eggs with Rosé Dijon mustard, citrus coffee cake (the recipe was featured last week), blueberry sticky rolls, a puffed pancake, French toast and many other dishes.

The wines that I will be featuring are our 2013 Renaissance by Reyes Sauvignon Blanc, 2016 Rosé of Merlot, 2011 Cabernet Sauvignon and 2010 Merlot. When I think of strawberries, blueberries and apple for the red, white and blue, I think of these wines.

The 2013 Renaissance by Reyes Sauvignon Blanc won bronze in the 2016 Los Angeles International Wine Competition and received 82 points from the Wine Enthusiast Magazine (05/2018 Edition). This wine has aromas of crisp citrus and green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit-forward wine can be appreciated alone or with food. It can be paired with many dishes from goat cheese to sushi. I think the “Red, White, and Blueberry Quinoa Salad” is a perfect match.

Ingredients

For the Salad:
1 cup dry quinoa
16 ounces fresh strawberries, sliced
9 ounces fresh blueberries
2 granny smith apples, chopped
½ cup red onion, diced
2 tablespoons of olive oil
¼ cup 2013 Renaissance by Reyes Sauvignon Blanc
½ cup toasted sliced almonds (honey roasted)
¼ cup fresh mint leaves, julienned

For the Dressing:
2 tablespoons honey (blueberry honey is lighter)
2 tablespoons lime juice
¼ teaspoon salt, kosher
½ teaspoon pepper (I used a peppermill)

Instructions
Sauté red onion in a 3 ½ quart Dutch oven, let cook for 5-10 minutes until soft, then add 2013 Renaissance by Reyes Sauvignon Blanc.
Add 2 cups of water to pot and boil.
Add quinoa and reduce the heat to a simmer and cover
Cook for 15-20 minutes.
Turn off heat but keep it on the stove.
I use a 2-cup measuring cup to stir together the dressing ingredients; honey, lime juice, salt and pepper.
Prepare all the fruit and mint.
Combine with the quinoa.
Add the almonds and mint.
Pour the dressing over the top, and then toss gently to combine.
Serve with 2013 Renaissance by Reyes Sauvignon Blanc.

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