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!