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Wine of the Week

| Entertainment | March 26, 2020

by Beth Heiserman, Reyes Winery

This past weekend, we bottled our latest vintages of wine. Now I’m back in isolation at home, deciding what new wine we’re going to have for dinner tonight. There are so many delicious choices.

I must say, we have a brand new rosé that I would love to share with everyone. It is our new 2017 Grenache Syrah rosé. The grapes were locally sourced from the Vineyard about 45 minutes from here. This is wine that is fermented in French oak barrels for 14 months. This is a delicate, yet vivacious wine with aromas of raspberries and flavors of freshly picked strawberries and blueberries with a hint of Mandarin.

Enjoy this with a citrus side salad for brunch, with a tomato and goat cheese quiche or with mixed berry crêpes. I also feel that a little bit of spiciness will pair just perfect. So, tonight I am making Indian food. Going shopping in my pantry is always fun. The other day we re-organized the freezer to make sure I knew what we had. As I was re-organizing I realized we had a package of naan. So that’s where my dinner plans began. Since vegetables seem to be the easiest to purchase at the market lately, I’ve decided to use a bunch of vegetables with some chicken that we froze. We are pairing this with braised eggplant, sautéed spinach and chicken biryani.

Just a reminder to everyone, the tasting room is not open for tastings until further notice. We are open for pick up only. If you prefer we can ship your wine. Please check out my shop page with all the new wines that we just bottled. https://reyes-winery.square.site/ Then click on the tab SHOP NOW!

Wine of the Week

| Entertainment | March 19, 2020

Beth Heiserman, Reyes Winery

Due to the hoarding of a few people in town, certain types of staples are non-existent. While I am looking in my pantry to figure out what I am going to make, I’ve decided to make eggs Benedict. I am making English muffins which I haven’t made in a while from scratch. When you have a bread machine, there are endless possibilities to create. I don’t have ham, but I do have lox. So, tonight’s dinner will be a yummy twist to the classic. Since, we have just released our 2017 Viognier, this is a perfect match. On the side, again since potatoes seemed to be extinct, I am making a sweet potato hash and a spinach salad with heirloom tomatoes with a citrus vinaigrette.

This wine exhibits aromas of ripe peaches, which blend with pineapple and soft whispers of honeysuckle. On the palate you get silky peach, nectarine, vanilla and tangerine combining to create a delightful crisp lingering finish. Enjoy chilled with a kale citrus salad, tangerine glazed ham or a nectarine goat cheese crostini.

In response to state and federal government recommendations regarding reducing the spread of coronavirus, several events have begun to be postponed across the Santa Clarita Valley. Because we share your concerns about safeguarding the health and wellness of our community, we have decided to postpone our annual Bottling Event.

The health and safety of our staff and guests is our top priority. For now, the Reyes Winery Tasting Room will be open on weekends from 11 am – 5 pm for pick up only. We will not be offering tastings temporarily. As soon as we can reopen full time, we will announce our next set of events. I hope everyone understands that in this time of need, this is the best option.

On behalf of Reyes Winery, I apologize for any inconvenience this may cause.

Wine of the Week

| Entertainment | March 12, 2020

by Beth Heiserman, Reyes Winery

The cold weather is making me not want to go out at all; so, I decided to make some chicken soup. And yes, like all my other dishes my soup contains wine! Since our newest release is our 2017 Viognier, I thought my dinner should focus on this tasty delight. If you’re familiar with our 2013, it is slightly different; just like every vintage of the same wine; it does vary slightly based upon the weather. This year we seem to have a lot of rain again, which means that if our summer is moderate, we will most likely have softer wines.

This wine exhibits aromas of ripe peaches, which blend with pineapple and soft whispers of honeysuckle. On the palate you get silky peach, nectarine, vanilla and tangerine combining to create a delightful crisp lingering finish. Enjoy this wine chilled with a kale citrus salad, tangerine glazed ham or a nectarine goat cheese crostini.

I must mention that this weekend we are bottling another Viognier. Most likely from the whole run we will see it being bottled on Sunday. So, if you’re a fan I would love to see you on Sunday!
Our 2019 Viognier is locally grown: our winemaker, Robert Reyes, hand-picked these grapes which are exceptionally aromatic with notes of Bartlett pears, apricots and honeysuckle. This full-bodied dry white wine has medium acidity. Enjoy slightly chilled with a pear and Gruyère tart, cream of cauliflower soup topped with hazelnuts or lobster tails with wildflower honey garlic butter. This wine pairs well with St. Patrick’s Day goodies like corned beef and cabbage, colcannon and soda bread!

For more information, visit www.reyeswinery.com

Wine of the Week – Rose

| Entertainment | March 5, 2020

by Beth Heiserman

This past weekend, 2015 Rosa’s Choice Rose ended up with under a case left in our inventory. It has been a consistent favorite of so many people since we debuted it. I will share a little secret, yesterday I made the blend of our 2018 Rosa’s Choice Rose. It’s a blend of Chardonnay, Muscat, Viognier, symphony and a hint of Syrah. It has aromas of watermelon, strawberries and peaches for a fruity and scrumptious rosé wine. This is such a delicious summer or even a brunch wine. It’s such easy drinking that you can enjoy it by itself, but you can enjoy it chilled with strawberry cheesecake trifle, grilled chicken with a strawberry red wine balsamic sauce or a watermelon granita topped with mint.

Yesterday when I was at the farmers market, I bought the most amazing fresh strawberries. When I approached the fruit stand, the aroma was so delightful I couldn’t resist bringing some home. Last night for dinner, I made turkey burgers topped with a crab au gratin. A little play on surf and turf. Plus, we enjoyed pickled green beans from Completely Pickled. He makes the best pickles. Just a hint, his pickled pineapple is to die for when pairing it with our 2015 Amber Chardonnay. And then for dessert we enjoyed the fresh strawberries on top of vanilla bean ice cream. All I could think of was how perfect this would be together.

Don’t forget our Annual Bottling party is next Saturday March 14th at noon. Its $55 per person which includes lunch and a bottle to take home. We will have live music from Sierra Highway performing. You can purchase your tickets in the tasting room or online at http://reyeswinery.com/events.

Wine of the Week – Rose All Day!

| Entertainment | February 27, 2020

by Beth Heiserman, Reyes Winery
There is always something happening at the vineyard all year long. We just finished pruning the vines and now we are preparing to bottle our 2017 and 2018 vintages. Every year we have an event at the vineyard for guests to see the bottling process. This year it will take place on March 14 from 12pm-4pm. The price is $55 per person and will include lunch, a glass of wine, a tour of the bottling line and you get to take home wine that just was bottled. Plus, we will have live music from the band Sierra Highway.

We will be bottling several different wines this year – just to name a few of our estate wines, which are all from the 2017 harvest; Syrah, Cabernet Sauvignon, Merlot and Amber Chardonnay.

We have sourced our Grenache from a local vineyard from the High Desert in the Antelope Valley just 90 miles shy of downtown Los Angeles. We will be bottling a 2018 Grenache this year. It captures the essence of this unique varietal. Beginning with intense aromas of strawberries, raspberries and rose petals, these notes continue on the palate and are layered with sweet flavors of plums and strawberries. Rich tannins complement the lushness of the fruit, and the subtle oak notes add to the length of the finish. Enjoy this wine with roasted pork enchiladas with a guava garlic salsa, aged Gouda cheese or a dark chocolate bark with candied rose petals and raspberries.

Plus, we will have a 2018 Grenache Syrah blend for a delightful Rosé. Again, we sourced the Grenache from the same local vineyard for our 2017. The Grenache Syrah Rosé was fermented in French out for 14 months. This is a delicate, yet vivacious wine with aromas of raspberries and flavors of freshly picked strawberries and blueberries with a hint of mandarin. Its balanced acidity provides a delightful finish.

Enjoy this with a citrus side salad for brunch, with a tomato and goat cheese quiche or with mixed berry crepes. This fabulous Rosé is the perfect brunch wine. There are numerous things to pair with the spectacular blend — but then again, Rosé can be all day!

Visit www.reyeswinery.com for more information.

Join Reyes Winery for Their Monthly Hike this Sunday

| Entertainment | February 20, 2020

by Beth Heiserman, Reyes Winery

For the first time, Reyes Winery will be hosting our monthly hike and brunch on a Sunday. This coming Sunday, February 23, we would love for you to join us on this wonderful excursion of the Sierra Pelona Vintners Mountains above Agua Dulce in Santa Clarita! Our guide will take you on a two-hour hike, and upon return you will enjoy a delightful brunch with our award-winning wines. Afterwards, you will be taken on a tour of the vineyard and barrel room before returning to the tasting room for a special tasting.

As I put together this week’s menu, knowing what amazing vegetables are in season, two things I have chosen are blood oranges and carrots. I’ve decided to put together a purple carrot and blood orange marmalade. Normally when I do anything with blood oranges I always incorporate our 2013 Quinn’s Zin, but this time I have chosen our 2017 Muscat. My recipe calls for a dash of orange blossom water and this wine pairs perfectly with that.

Carrot marmalade has been around since the 12th century in the Middle East. Most people would never think about putting carrots in marmalade; but they’re wonderful in cakes, quick breads and many other tasty treats. Purple carrots are known to have originated in the Middle East in the 14th century. Yes, carrots have been known to exist since 300 BCE. Purple is one of the exotic colors that we have not seen at the market until recently. I must say when I need to slice, grate or use these colorful carrots in any way, if I don’t wear gloves my hands turn purple. Originally, this was considered a natural dye for fabrics for the “royal” purple in clothing. In the 17th century, the Dutch created the orange carrot from the purple strain. An old-wives tale is that in one century, the Dutch made all other colors non-existent.

In the tasting room, Syrah will be featured this weekend to celebrate International Syrah Day which was February 16. For the hike, the second wine I am featuring is the 2015 Syrah. This is a great brunch wine, since our estate Syrah has delightful aromas of coffee, smoke and blackberries. It’s been aged in French oak for 18 months, which gives this wine a light toasty note. It is well-balanced with notes of black apricots for a velvety finish. It pairs well with short ribs braised in coffee, Ancho chile sauce, aged Gouda or tiramisu.

Tickets for the hike are available on our website at ReyesWinery.com/events. See you Sunday!

Celebrate Love at Reyes Winery

| Entertainment | February 13, 2020

by Beth Heiserman, Reyes Winery

February, to me, always means love and romance. This year is no different. I love watching all the romance movies on TV, and enjoying fabulous, decadent foods this time of year. I went to the farmer’s market yesterday and spoke to the farms that I always get my produce from for Valentine’s Day. I saw fabulous purple cauliflower and carrots, and so many other vegetables that inspired me. I placed my order and am eady to pick everything up fresh Friday morning! It is absolutely fabulous to be able to do that.

This Friday and Saturday, I am preparing my annual Valentine’s Day dinner. Either night you are welcome to join us at Reyes Winery. Come check into the tasting room between 5 and 6 PM and have a glass of wine with some assorted appetizers. At 6 o’clock everybody is invited into the barrel room for dinner. I plan to start everyone off with a mixed green salad that will have fresh strawberries, candied almonds slices and edible flowers. Then all the guests are welcome to a buffet dinner featuring award-winning wines and a wine infused dinner.

I am offering Atlantic salmon with a blood orange Zinfandel sauce, rainbow quinoa and rainbow carrots. It will be paired with our 2013 Quinn’s Zin. My second offering is leg of lamb raised with a rosemary blackberry Syrah sauce. It’s paired with truffle potatoes and purple cauliflower. This is to pair with our 2012 “double gold” Syrah. Then for dessert, I have two offerings depending on if you prefer vanilla or chocolate. I have a white chocolate cake with raspberry frosting and a white chocolate raspberry treat on top. For the chocolate, a dark chocolate cake with a caramel drizzle. Each of the desserts will pair with our Agua Dulce Delight and White Delight.

I hope to see you this weekend. You can make reservations on our website at reyeswinery.com/events. Since it is a holiday there are no walk-ins for dinner, but the tasting room doesn’t require reservations to come in and taste. Bring your someone special to the tasting room or for dinner!

Love, and Wine, Is In the Air…

| Entertainment | February 6, 2020

by Beth Heiserman, Reyes Winery

Every year we host a winemaker dinner in the barrel room of Reyes Winery for Valentine’s Day. We always feature classics and favorites of Robert Reyes, owner and winemaker of the Winery. This year is no different. Every February, the tasting room features our award-winning Syrah wines, including all the events we have.

Valentine’s dinner is a four-course wine pairing experience. Guests will start to arrive between 5 and 6 pm and be greeted by our tasting room staff with assorted appetizers and a glass of wine. At 6 pm, we will invite all the guests to join us in the barrel room. Here we will start off with a salad and another glass of wine to pair. Then, all the guests will be able to help themselves to a buffet dinner with a glass of wine from a choice of specially picked offerings for dinner. Finally we will finish off the night with dessert and a choice of our white delight, or Aqua Dulce delight.

Every year the menu changes due to seasonally fresh ingredients that are hand-picked from a local farm. Every course will have something that is either red, pink or purple to celebrate this romantic holiday. Come and enjoy a wine infused dinner with your special someone at Reyes Winery in our payroll room this year!

To view the menu or purchase tickets, go to our website www.ReyesWinery.com/events. Reservations are required. Hope to see you for the special occasion!

Wedding Ways

| Canyon Country Magazine | January 22, 2020

People get married every month of the year, but there are special seasons when weekends are meant for weddings and local families come together for cakes, flowers and vows. Unless you’re someone who likes the drama of winter weddings, chances are that if you’re currently engaged, you’ll be walking the aisle several months from now.

When and Where

According to a study conducted by bridal website The Knot, 78 percent of weddings in the United States take place between May and October. Nationwide, the most popular months are June, September and October.

Spring and summer are the most popular seasons for weddings at the Odyssey Restaurant in Granada Hills. The hilltop venue hosts intimate parties of 50 individuals up to 500 guests, with indoor and outdoor accommodations for ceremonies and receptions.

The Odyssey has both rooms and private patios available, and wedding events typically include all food, beverage, staffing, table/place settings, linens and a dance floor. Staff members help wedding planners attain outside vendors for floral, décor, music, cake, photo booths and other amenities.

The garden at Le Chene Restaurant in Agua Dulce can accommodate up to 300 guests and the banquet room can host up to 100 people in attendance. Le Chene is a popular site for Angelenos to hold many special occasions – it’s not just limited to weddings. It is frequently chosen by residents for birthdays, anniversaries, business functions, holiday parties, celebration of life ceremonies, etc.

Weddings at Le Chene are particularly popular because brides are attracted to the lush greenery of the gardens to hold the ceremony and the banquet room, which comes with its own bar and dance floor, for receptions. Many of the indoor weddings at Le Chene include DJs with music for dancing on the 12-foot by 12-foot dance floor.

Reyes winery

Here in Southern California, outdoor weddings are always in style. The most popular season for weddings at Reyes Winery in Agua Dulce is March through July, though September is a great target month for local beauty. As an event venue, the winery has a huge range of options in terms of size. The average wedding at the site hosts about 150 guests, though Reyes can accommodate from 12 to 350 people.

What

As far as style goes, the surroundings, including rows and rows of grapevines at the base of the Sierra Pelona Mountains, offers the backdrop most of their clients desire. One of the weddings at Reyes Winery included a ride down the aisle on horseback.

Bloom Ranch

Bloom Ranch

Bloom Ranch in Acton is a new local venue hosting the largest number of weddings in the spring and summer months, particularly April through July.

“The fruit trees are in full bloom in April, and full/green for summer months,” said Heather Puett, who is on the Bloom Ranch management team with owners Chris and Barbara Ziegler. “We do not host weddings August through early October, due to peach season.”

As resident event manager, Puett handles bookings and coordination. Her background in wedding coordination gives her an understanding of what couples need, and her services are available for clients of Bloom Ranch if they choose. So far, clients of the new event venue have chosen a range of styles from “simple and quaint, country inspired to rustic elegant,” she said. “There have been hay bales and sunflowers, while another featured chandeliers, linens and candles. I would best describe our venue as rustic elegance. The diverse landscape and backdrop options lend themselves to many different styles and personalities.”

Bloom Ranch features peach/pear orchards, lilac fields, and two historic homes, complete with a rustic barn and hand-cut stonework. Clients have the freedom to choose the caterer of their choice, as the event site does not provide in-house catering.

Many local caterers and wedding venues such as the Odyssey offer customizable menus. The restaurant offers all-inclusive packages with signature cocktails as well.

One of the latest trends, said Beth Heiserman of Reyes Winery, is the request for vegetarian and vegan fare. Wedding planners can use the onsite catering service or hire an outside firm.

Wear

Like the changing tide of runway couture, wedding fashion is never stagnant. Generations of brides may hold fast to a particular sleeve or fabric for a time, but there’s always another style waiting in the wings. According to a review of the 2020 Bridal Fashion Week collections, wedding website The Knot says that rather than sleek and sexy, body-hugging styles, the current rage includes huge, exaggerated sleeves on ball gowns. For brides, tiered skirts are top trends, ruffles are romantic and fullness is fashion forward.

Bridesmaids are in spring pastels and even floral print dresses. For the wedding as a whole, The Knot says that color is coming. Guests can expect to see “neo mint,” “not quite pink” an earthy, rich hue of yellow and faded denim.

For men, there’s much more than black in the palette.

“Blues and charcoal grays are going to be big this spring and summer,” said Jeannie Johnson, manager/buyer at J. David’s Custom Clothiers in Valencia. “The blue looks so good in pictures – when it’s clear outside it looks fantastic.”

If you’ve been to a wedding in the last two decades you’ve probably noticed a shift from formal tuxedos to sensible suits.

“The reason why, I think … is they’re going to have more occasions to wear that suit,” Johnson said. “Some are very young and they’re just out of college and are going to go on job interviews.”

J. David’s, which was opened by David Gunther in 1983, provides menswear for rent or sale, meeting needs that far exceed wedding wear.

“A lot of guys for the awards shows that are coming up are going to be in a solid black tuxedo, going a little more classic. And a lot of people are using burgundies with black lapels for the Oscars and Golden Globes,” said Johnson, who also has the style of her prom customers pegged. “It’s the younger group that’s going to go more wild. I’ve got a white tuxedo right now with a small, black pinstripe on the outside of the lapel and a lot of guys are going to do that.”

Today’s prom customer is tomorrow’s bridal party member and there’s an industry built around predicting their style. Some of Santa Clarita Valley’s businesses are paying attention … or they should be.

Wine of the Week: Valentine’s Day

| Entertainment | January 17, 2020

By Beth Heiserman, Reyes Winery 

What could be a dreamier way to celebrate Valentine’s Day than by bringing your loved one to Reyes Winery for a specially prepared wine-pairing dinner?

Every year, we have had a pink, purple and red themed meal inside the barrel room. This year’s menu is no different. I source all my fruit and vegetables from a local farm. I go and pick out the produce that will pair the best with each wine for the different courses. I have focused on the award-winning Syrah to be a part of this very special meal.

For the month of February, Reyes Winery’s Tasting Room focuses on Syrah and the Syrah blends. We will feature our 2015 Syrah, one of Robert’s favorite wines. It won a Bronze medal in the 2018 San Francisco Wine Competition and Wine Enthusiast Magazine (05/2018 Edition) gave it 90 points. Our estate Syrah has delightful aromas of coffee, smoke and blackberries. It’s been aged in French oak for 18 months, which gives this wine a light, toasty note. It is well balanced with notes of black apricots for a velvety finish. It pairs well with short ribs braised in Coffee Ancho Chile sauce, aged gouda or tiramisu.

This week, I am planning the menu, so stay tuned on our website to see this year’s special menu.

Social media has a hashtag for it, #SyrahDay. Join the movement and drink lots of Reyes Winery Syrah. Take a photo of you, your wine and your wine glass; #SyrahDay, #Shiraz, #InternationalSyrahDay, #RedBlends, #DoubleGold, #ValentinesDay, #ValentinesDayDinner and #ReyesWinery.

Celebrate the New Year with a Sip of Syrah

| Entertainment | January 3, 2020

By Beth Heiserman 

Syrah is one of the most popular varietals around the world and is one of our best as well. Coming soon, is our annual Syrah Vertical Tasting event on February 1, 2020. You will get to experience seven of our award-winning Syrahs! This will be the last time this 2009 will be available as we only have three cases left and I am saving them for that day.

Combined our 2009-2015 have won over 30 medals and awards, including three double gold from the San Francisco International Wine Competition with scores of 97 for our 2011. Our 2012 and 2013 both won 94. To encounter these award-winning wines in a tasting event together is very special!

The Reyes 2009 Syrah is smoky with blackberry flavors. This wine holds its own with robust flavors and spices. It has won Silver Medals at the 2011 LA International Wine Spirits Competition and 2011Orange County Fair. In March of 2014, wine enthusiasts rated this wine at 85 points.

Every wine also has a cheese, savory and sweet dish with which to pair. A drunken goat cheese or a chevre coated with rosemary and garlic would make a delightful cheese course. Menu items to pair for a main course include lamb chops or barbecue tri-tip. For dessert, try a bread pudding with a Syrah blackberry sauce.

This wine has been my favorite since I started working at Reyes Winery. I have paired it with lamb, bison and so many other fabulous dishes in the last eight years. For the tasting event, I paired each wine with a petite bite of food. I the next 30 days, I will be enjoying these wines for the menu that day.

A few weeks ago, I made a cranberry BBQ sauce. I have made many times a blackberry BBQ sauce with the 2009 Syrah and paired it with bison ribs. Back in July of 2017, I shared this recipe. Today is the farmers market and since 2009 is on my menu tonight, I will be searching for my dinner. I would love to make lamb hamburgers with tzatziki sauce, Greek salad and Mosaiko. It is a Greek chocolate and biscuits dessert. Imagine a chocolate cake with crushed cookies on it. Of course, it has some wine in it for that extra level of complexity that I love.

Please join me in February at one of our Syrah events like the vertical, Valentine’s Dinner or our monthly hike and brunch.

Social media has a hashtag for it, #SyrahDay. Join the movement and drink lots of Reyes Winery Syrah. Take a photo of you, your wine and your wine glass; #SyrahDay, #Shiraz, #InternationalSyrahDay, #DoubleGold, #ValentinesDay, #ValentinesDayDinner and #ReyesWinery, #Reyes_Winery

Wine of the Week – New Year’s

| Entertainment | December 27, 2019

by Beth Heiserman, Reyes Winery

Every year so many of us wonder what to cook for New Year’s Eve or New Year’s Day. I’m not one that goes out often, but I do enjoy having comfort food on this special occasion. This year hasn’t been especially good for me, but I love enjoying something that makes me remember the good times when I’m moving forward for the next year, hoping it will bring health and happiness.

Two years ago I remember enjoying a shrimp cocktail; when I went to the doctor shortly after for a cholesterol test the results were not very good. Even though I enjoy certain things I’m always very hesitant because I want to make sure my cholesterol is at a good level. This year I’m thinking I want to have a really good hamburger. I went to the farmer’s market this past week and purchased pickled green tomatoes and sliced pickles from the Pickle Guy. I must say they are absolutely fabulous. Hopefully he will join us this year at the food and wine festival April 4th. This way we can all enjoy his yummy pickles. Alongside this I will make a carrot salad, four bean salad and potato salad. Next Tuesday they’re having special hours for the farmer’s market so I will pick up fresh carrots and all the other ingredients for dinner.

As I’m thinking about wine to enjoy on this special occasion, 2015 Amber is my choice. This past weekend I did our holiday tasting and one of the wines was Amber. This wine is fabulous to go with things that are pickled. I always remember in 2013 when we read this article that fascinated me with the process of making an orange wine. It’s not made from oranges. The color that is created comes from the skin of the grape. In this instance it’s from the Chardonnay.

The 2015 state Chardonnay, which we made into Amber, is processed like a red wine. We harvest the grapes and then we ferment them in the skin just like a red wine. I always say this is a white wine for red wine drinkers.

This particular year, we aged the Chardonnay that was previously aged with red wine. In 2016, we aged the Amber that had seen only white wine in the barrel which created a lighter flavor and aroma. I prefer the boldness of the 2015. Next month we will be bottling our 2017 Chardonnay which I must share is absolutely fabulous.

Stay tuned for more details about our bottling event. Until then hope to see you in the tasting room. Cheers!

Donut Holes, Pomegranates and Cabernet Sauvignon

| Entertainment | December 19, 2019

by Beth Heiserman

Every year for Hanukkah I make sufganiyot, which are fried jelly donut holes that are traditionally eaten around the holidays. The oil used to fry them is reminiscent of the oil miraculously burned in the ancient temple in Jerusalem. I prefer baking instead of frying, so this is a baked low-fat alternative.

I used to make regular jelly donuts, but the last two years I have made donut holes and served them with a raspberry sauce. This year, my sauce is a pomegranate-orange Cabernet Sauvignon sauce. From fall to winter, I am able to get freshly squeezed pomegranate and orange juice at the farmer’s market and this week was no different. It is so delicious. When I smell and taste Reyes 2009 Cabernet Sauvignon, I get pomegranate.

Our estate 2009 Cabernet Sauvignon has won a Gold medal & 95 points & Best in Class in the 2011 Los Angeles International Wine Competition. Plus, 86 points in the Wine Enthusiast Magazine (06/2018 Edition). This robust and well balanced “member only” wine has matured gracefully and transformed its tannins to deliver a soft, velvety delightful experience. This Cab 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. It also pairs with a buffalo Steak au Poivre with herbed fingerling potatoes, sharp white cheddar or with triple dark chocolate cake.

I love pairing this wine with pomegranate dishes like a pomegranate cheese ball or pomegranate molasses on top of Halloumi cheese for an appetizer. Since we

get invited to so many socials every winter, these are perfect. Even bringing these donut holes!

Ingredients
1 cup Brown Knows Cider (I used Hop on This Honey) that has been reduced (½ cup)
½ cup buttermilk
1 egg or 2 egg whites
2 tbsp butter, melted
½ cup brown sugar, light
½ cup sugar (I used organic non-bleached)
2 cups flour
2 tsp salt, kosher
2 tsp cardamom
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla bean paste

Ingredients for cinnamon sugar mix
2 tsp cardamom
2 tsp cinnamon
½ cup sugar

Directions
1. In medium saucepan, over medium heat, reduce Brown Knows Cider for about 15 minutes. You will need ½ cup for recipe. Chill before using
2. In mixing bowl, combine buttermilk, Brown Knows Cider that has been reduced and chilled, egg, melted butter, vanilla bean paste, brown sugar and sugar
3. When combined, add remaining dry ingredients
4. In preheated 350-degree oven, spoon batter into greased mini muffin pans or donut hole pan.
5. Bake for 8-10 minutes
6. Dip into cinnamon sugar mix
7. Serve

Ingredients for Reyes 2009 Cabernet Sauvignon Pomegranate Orange Sauce
¼ cup pomegranate juice
¾ cup orange juice
½ cup sugar
1 tsp cardamom
Zest of 1 lemon and juice
¼ cup of Reyes 2009 Cabernet Sauvignon

Directions
1. In medium saucepan, over medium heat, combine juice, sugar, cardamom, and lemon juice
2. Cook until bubbly after 10-15 minutes
3. Turn off heat and add Reyes 2009 Cabernet Sauvignon
4. Press through colander or sieve to remove any pulp or seeds
5. Add lemon zest
6. Chill and serve

What Wine Goes Well with Thanksgiving Leftovers?

| Entertainment | November 28, 2019

by Beth Heiserman, Reyes Winery

Every year before Thanksgiving, I generally give suggestions as to what wines pair with our turkey dinner, yet this year I have chosen not to. I have decided to a pairing with the leftovers. Every time we prepare and cook dinner, we seem to make more than two of us can eat, therefore we have leftovers. Thanksgiving is notoriously known that we seem to have an abundance of leftovers. A few years ago, I remember when my mom made Thanksgiving dinner, she decided to purchase a 14lb bird. That amount generally feeds about 10 people, yet there were just three of us. My mother learned that from my grandmother who couldn’t decide how many pies to buy one year for 12 of us and chose to get 8. I guess, I am not too far behind them.
For breakfast or brunch, I would suggest 2010 Syrah to enjoy with a brunch quiche that has shredded turkey, dried cranberries and leftover dressing. Even a frittata with turkey and butternut squash, turkey and sweet potato hash casserole or biscuits and turkey gravy.

For lunch, one of my favorite leftovers is a turkey sandwich with cranberry sauce and cream cheese. It is best when the bread is toasted, and the cream cheese starts to melt a bit. My other is a roll up that has turkey, stuffing, cranberries and gravy as the dipping sauce. Reyes 2010 Syrah will compliment well with these two sandwiches.

A pot pie with turkey and vegetables with rosemary, thyme and sage is another great dish to make from leftovers. Savory bread pudding prepared from leftover stuffing, turkey and maybe adding fresh spinach and mushrooms can be quite tasty too. Many casseroles can be baked with leftovers and fresh vegetables and no one will notice they were even leftovers to begin with.

The 2010 Syrah is the perfect wine to pair with turkey. It has aromas of fresh raspberries, plums, dark chocolate and a taste of smoky berries. The delicious wine has won silver medal at the 2012 Los Angeles International Wine Competition and the 2013 San Diego County Fair Commercial Wine Competition. Plus, bronze medals at the 2012 San Francisco International Wine Competition, O.C. Fair Commercial Wine Competition, and the 2013 Sunset International Wine Competition.

Coming up, I will be having an event, “Thanksgiving Leftover Tasting” on November 30th. Reyes 2010 Syrah will be featured for this tasting event. Have a Happy Thanksgiving and hope to see you soon.

Meatballs

| Entertainment | November 21, 2019

by Beth Heiserman, Reyes Winery

This past Sunday, I made lasagna for my dad and I for dinner. I also made an extra batch of Sunday gravy which most people know as marinara sauce. So, after we finished the lasagna, I had a little bit of sauce left over and I decided to make eggplant parmigiana. I went to the farmers market and bought fresh Japanese eggplant, onions and the most beautiful heirloom tomatoes. I just happened to read something about a week ago about the origins of chicken and eggplant parmigiana.  Eggplant parmigiana has been around since at least 1786, when someone in Naples, Italy published their recipe. Eggplant is an Italian dish and the chicken became an American staple.  When the Italians emigrated to America, eggplant wasn’t a common vegetable, but chicken or veal was in abundance, so they substituted. I remember growing up, my mom making veal quite often for dinner. My mom would make a Romanian dish called givetch. It is a veal and eggplant dish hat we would eat at least once a week. Sometimes she just made it with the vegetables as a side dish.

At the farmers market, there was a local organic grass fed and grass finished beef farm and I picked out fresh sirloin steaks and ground beef that he made fresh from brisket. I am going to make meatballs from the ground beef and later this week I will make steak chili from the sirloin steak. The trick to making light meatballs is not over mixing them. Just combine the ingredients and let it sit for ten minutes before making them into balls. Resting is important.

The most important part to this article is what wine should we enjoy with dinner…. Either the 2016 Renaissance by Reyes Sangiovese or the 2009 Reyes Cabernet Sauvignon are the two the pair the best with eggplant parmigiana and meatballs with marinara sauce. Both wines will be on the menu for December in the tasting room.

The 2009 Cabernet Sauvignon estate wine has won Gold & 95 points & Best in Class in the 2011 Los Angeles International Wine Competition plus 86 points in the Wine Enthusiast Magazine (06/2018 Edition).This robust and well balanced “member only” wine has matured gracefully and transformed its tannins to deliver a soft, velvety delightful experience. This Cab 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. It also pairs with Buffalo Steak au Poivre with herbed fingerling potatoes, sharp white cheddar or with triple dark chocolate cake.

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. This was released in June of 2019 in the tasting room. On the nose there is an aromatic profile of black currant and plum that continue on the palate with balanced acidity. Enjoy with aged Pecorino cheese, Panzanella salad and cherries poached in red wine with mascarpone cream.

Coming up, I will be having an event, “Thanksgiving Leftover Tasting” on November 30th which will feature Reyes 2009 Cabernet Sauvignon.

Meatballs

Ingredients
1 pounds ground beef
1 egg
2 cloves garlic, finely minced
1 teaspoon dried parsley
1 teaspoon ground pepper
1 teaspoon kosher salt
½ cup Italian breadcrumbs
2 tablespoons of olive oil

Directions
Combine all ingredients in a large bowl and mix using your hand. Don’t over mix.
Make meatballs to the size of a 2” ball. I use a mini muffin disher.
In a medium frying pan over medium heat, heat the oil.
Cook the meatballs for about 5 minutes and flip and cook on the other side for an additional 5 minutes until browned.
Add meatballs to the marinara sauce. (I have shared my marinara and meat sauce recipe in the past.)
Cover, with the lid slightly open and simmer on low heat for 1 hour. You want the lid slightly open, so the sauce wont bubble over.
Serve.

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.

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