Mother’s Day is around the corner and Wine Country is ripe with so many opportunities to surprise and delight your mom this time of year. The vineyards are slowly filling out with bright green foliage, the weather is warming up yet still pleasantly breezy, and wineries are offering everything from festive Mother’s Day brunches to curated offerings that moms will love.
But, more importantly, we love the unique ways the moms of Wine Country have built special traditions around Mother’s Day – and every day – surrounding delicious Temecula Valley wines shared with their families.
“On Mother’s Day, we usually round the men in the family up and make them cook for and cater to us for the day,” says Brand Marketing Partner Devin Parr. “My brother will usually prepare an elaborate spread – a full Thai dinner is our favorite – and my dad keeps our wine glasses filled with some of our top Temecula picks, like Hart Albariño or Robert Renzoni Montepulciano. My husband entertains the kids and will throw a foot massage in there for me for good measure.”
“My mom is more of a margarita gal, but we do have a special tradition my sister, my mom, and I do each year for the 3 of us,” says Bianca Castillo, TVWA Member Relations and Programs Manager. “My birthday is on May 10th and my sister’s birthday is May 11th, and every so often Mother’s day lands on either of our birthdays. So, we always get the three of us together and celebrate our special days. Maybe I’ll start convincing them to ditch the margaritas in favor of wine!”
TVWA Executive Director Krista Chaich has made a point to enjoy every Mother’s Day she can with her mom, other than during her eight-year stint in Dallas, Texas. “For many years we took turns cooking for each other,” she says. “But over the last couple of years, we’ve decided ‘To heck with that!’ and we’ve let someone else cook for us! It helps that we have so many wonderful restaurants in Temecula Valley Wine Country.”
Ultimate Wine Country matriarch and owner of Wilson Creek, Rosie Wilson, loves to take in the natural beauty of Temecula Valley and has made this appreciation a simple, yet special way to enjoy Mother’s Day with her daughter.
“My daughter and I love sitting on the porch overlooking the vines while sharing a glass of wine,” she says. “This is a time for us to really spend time together and catch up. The view is beautiful, and I love the conversation.”
While Mother’s Day is a moment each year to share with family and give thanks to the amazing role the moms in our lives play, sometimes it’s those special or everyday moments surrounding wine and time together that have stood out most among Wine Country mothers and daughters.
“My husband, Mom and Dad all met in Las Vegas to celebrate my parent’s 25th wedding anniversary,” shares Krista. “Before we left, I shipped several bottles of wine to our hotel’s restaurant that I had gotten custom labeled with their picture and a 25th wedding anniversary message. The night we celebrated their anniversary, the waiter brought two bottles of the wine to the table – you should have seen the look on my mom’s face! She was so surprised (and a bit confused for a moment as to why her picture was on a wine label!). We had such a special night sharing those bottles of wine and memories of their 25 years together. We still talk about it to this day.”
“I have many memories with my daughter but one of the funniest we both will always remember is the time Libby dressed up as me,” recounts Rosie. “I frequently visit the winery and have lunch or tend to my flowers. One Halloween, Libby borrowed my clothes, did her hair just like mine, and wandered around the winery greeting guests and tending to the flowers. Everyone thought she was me – even the employees! Until she spoke. It made me realize just how much she resembles me.”
As far as what everyone loves to sip during these moments together?
“Depends on the day,” says Krista. “But, right now, my mom is loving Bolero at Europa Village’s Cava sparkling wine.”
As for Rosie? “My daughter and I love the Wilson Creek Viognier.”
Spending the day in Temecula Valley’s Wine Country……well, we can’t think of a better gift for Mom this Mother’s Day! We’ve got you covered with brunches and lunches and everything in between. Here’s a list of wineries celebrating all of the Mom’s out there:
Altisima Winery Mother’s Day Luxury Picnic | May 7 & 8 | Reservations available at 11:00am and 2:00pm | Partnering with Temecula Picnic Co. for a luxury picnic experience on Mother’s Day weekend | Tickets are $125++ per person or $110++ per person for members | Two special dessert releases with wine pairing for Mother’s Day! New Menu released at the restaurant for the week as well. Additional Information on our website and e-mail reservations@altisimawinery.com to book your picnic.
Avensole Winery Celebrate Mom | May 8 | Celebrate Mom with our delicious Chef’s Mother’s Day special menu 11am-5pm at the Avensole Winery Restaurant https://www.avensolewinery.com/restaurant/ or call us at (951) 252-2003 x301. Reservations are recommended for this special date sells out early every year! Walk-ins are also always welcome!
Callaway Vineyard & Winery Special Mother’s Day Brunch at Meritage | May 8 from 11:00 am to 4:00 pm | Live music on our courtyard from 12:00 pm to 4:00 pm featuring local musician Shea Givens. Reservations are highly recommended. Reservations: exploretock.com/callawaywinery
Danza del Sol Winery Mother’s Day Run for the Rose | May 7 | Doors open at 1PM | Wine Club: $12; General: $15 | Celebrate Mother’s Day with us with a Kentucky Derby themed party! | Ticket includes Sparkling greeting. Kentucky Derby hat competition, Charcuterie by V&G Charcuterie, New Rosé Releases, Photo ops & Local vendor shopping | Reservations required RSVP online or with Nathalie n.pierce@danzadelsolwinery.com or https://www.danzadelsolwinery.com/res-405355/Mothers-Day-Run-For-The-Rose.html
Europa Village Wineries & Resort Mother’s Day Brunch at Bolero | May 8 | 10:00am – 3:00pm | What mom really wants is what we all want: exquisite food, to spend quality time with loved ones, and the ability to come home to a clean kitchen afterward. Treat mom to an unforgettable Mother’s Day Brunch at Bolero Restaurante featuring a create your own crepes station, chilled seafood bar, carving station, and classic Spanish cuisine. Price: $89 adult $44 children | For reservations, please call us at 951.414.3802.
Mother’s Day Afternoon Tea Party on the Piazza at Vienza | May 8 | 12:00pm – 3:00pm | Treat mom to an extra special day with our Mother’s Day Afternoon Tea party. Delight in delicious baked goods, tea sandwiches, sweet treats, bubbly, and live music from Harpist, Annette Wiles. General Admission: $85 Members: $76.50 Learn more at https://www.europavillage.com/spring-happenings
Falkner Winery Mother’s Day Champagne Brunch at Pinnacle | May 8 | 10:00am-3:00pm | Cost is $89.95/person (tax and gratuity not included) Wine Club $79.95/person plus tax and gratuity Children (3-10) $35.50/child++(Wine Club $30.95/child ++); Under 3 is free | Entertainment provided, call for Reservations at 951-676-8231 Ext. 4.
Frangipani Winery Mother’s Day 3-course seated Dinner & Theater Show | May 8 |Doors open 6:30pm, show starts at 7:00pm | $75 per person plus tax, presented by Triple Threat Productions featuring songs from the award-winning musical Mamma Mia! | Purchase tickets by May 4 at www.Frangipanievents.com
Lorimar Vineyards & Winery Mother’s Day Brunch | May 8th | We are offering two seating at 11:00am & 2:00pm | $100 regular tickets /$90WC ($20 child/ $18WC child) | To reserve please visit https://shop.lorimarwinery.com/res-415096/Mothers-Day-Brunch.html
Monte de Oro Winery Mother’s Day Brunch | May 8 | 4 seating’s offered at 10:00am, 10:30am, 1:00pm, and 1:30pm | For reservations please visit https://shop.montedeoro.com/res-399888/Mothers-Day-Brunch.html
Oak Mountain Winery Mother’s Day Brunch | May 8 | 11:00 am – 3:00 pm | $69 Non-Members – $59 Members – $17 for Children 10 and under | For reservation information please visit https://shop.oakmountainwinery.com/event-tickets-c11.aspx
Peltzer Family Cellars Mother’s Day Brunch on the Farmstead | May 8th at 10am and 1pm | $75 adults, $45 ages 3-11, 2 and under free | Reservations available on www.peltzerwinery.com
Wilson Creek Winery Celebrate Mother’s Day at the Creekside Grille | May 8 | 10:00am | Enjoy a plated Sunday brunch at Wilson Creek Winery! | For additional information and to make your reservations please visit www.WilsonCreekWinery.com
Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. Pair with your favorite Temecula Valley Pinot Noir or Sauvignon Blanc.
Make the salad: Preheat the broiler. Put the poblano or Anaheim chilies on a foil-lined baking sheet and broil until blackened on all sides. Let cool, then peel, remove stems and seeds, and dice. Turn the oven to 425°F (220°C).
Bring a large pot of water to a boil over high heat. Prepare a bowl of ice water. Add the corn to the boiling water and boil 30 seconds, then remove the ears with tongs and plunge them into the ice water to stop the cooking. Drain when cool and pat dry. With a chef’s knife, cut away the kernels. You should have about 2-1/2 cups (350 g).
In a large bowl, combine the diced poblano or Anaheim chilies, corn, cilantro, red onion, olive oil, and juice of 3 limes. Add the avocado and queso fresco and toss gently.
Season well with salt and add more lime juice if desired. If the salad is not spicy enough for you, stir in some or all of the minced serrano chili.
Put 2 tablespoons olive oil in a cast-iron skillet and put the skillet in the preheated oven for 10 minutes. Season the salmon with salt. Place the fillets in the skillet, skin side down, and bake until they just flake when probed with a paring knife, about 10 minutes.
Serve salmon immediately with the salad on the side.
Suggested pairings:
Sweet Oaks ~ 2018 Pinot Noir– This popular wine has hints of ripe raspberries and clove, and mingled with a hint of sweet, new French oak and sagebrush. There’s an intriguing note of crushed spices and pomegranate as well.
Wiens Family Cellars ~ 2019 Pinot Noir-This wine offers beautiful aromas of cranberry and rose petal, red cherry on the palate, and cinnamon bark on the finish.
Callaway Winery ~ 2019 Sauvignon Blanc – Filled with crisp and clean aromas of white nectarine, crunchy pear and honeydew melon the palate is all wrapped up with refreshing lemon grass and fresh herbs.
Spring has officially arrived and we’ve got bud break in the vineyards! We invite you to come out to wine country and enjoy Easter Brunch, savor a wine tasting, or simply wind down with a glass of wine.
When: Sunday, April 17, 2022 Duration: 11:00am – 5:00 pm Price: A la carte special menu offered. Reservation Info: Reservations should be made by calling (951) 422-2525 or online at their website of www.altisimawinery.com for menu information and reservation.
Avensole Winery Easter Brunch at the Avensole Winery Restaurant Join us at Avensole Winery Restaurant for our Chef’s special gourmet brunch menu with festive seasonal mimosas!
Europa Village Wineries & Resort Easter Brunch at Bolero Restaurante Easter is just a hop and a skip away! Hop on over to Bolero Restaurante this Easter for a delightful brunch complete with traditional holiday cuisine and other Spanish favorites.
Falkner Winery Easter Champagne Brunch at The Pinnacle Restaurant
When: Sunday, April 17, 2022
Price: $69.95 per person
Reservation Info: Reservations should be made by calling (951) 676-8231 Ext. 4 or online by clicking here.
Lorimar Vineyards & Winery Easter Brunch Join us for our Easter Brunch! Enjoy a brunch buffet, Easter egg hunt, and more! Adult ticket (21+) includes bottomless mimosas! *Limit of 2 hr dining time, menu may vary depending on seating time.
When: Sunday, April 17, 2022
Duration: Two available seating’s at 11am & 2pm
Price: $90 per person (wine club), $100 per person (non wine club members)
Reservation Info: Reservations should be made online by clicking here.
A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with Temecula Valley Zinfandel.
Ingredients
Spice rub:
1 teaspoon sea salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
4 bone-in chicken thighs, about 2 pounds (900 g)
1 can (15 oz/425 g) chickpeas, drained and rinsed
½ pound (225 g) carrots, thinly sliced on the diagonal
½ red onion, thinly sliced from stem to root
1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced
4 cloves garlic, thinly sliced
½ teaspoon ground cumin
1 teaspoon sea salt
Extra virgin olive oil
1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish
Serves 4
Directions
In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside.
Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper.
In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one.
Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken.
Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.
Suggested pairings:
Doffo Winery ~ 2019 Zinfandel – This popular Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.
Leoness Cellars ~ 2019 Zinfandel – This wine offers beautiful aromas and flavors of sweet blackberry and boysenberry fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.
Monte de Oro Winery ~ 2016 Zinfandel – This wine initially offers aromas of raspberries and dried cranberries with a transition to spices – pronounced cinnamon and nutmeg with slight smoky oak.
Easter Sunday at Gaspar’s | April 17 | 11:00am – 5:00 pm | Special menu offered at Gaspar’s Restaurant for Easter | Please visit www.altisimawinery.com for menu information and reservation
Carter Estate Winery & Resort Crêpes & Champagne Sundays | Every Sunday April 3 – May 29th | 11am – 1pm (Not Available Easter Sunday) | Get a taste of France at Carter Estate Winery. Start your day of wine tasting off with one of our delicious sparkling wines, paired with sweet or savory French Crêpes from The Catered Kitchens! No Reservations Required | Please visit our website www.CarterEstateWinery.com
Danza del Sol Winery Blind Tasting Event | April 9 from 3:00pm – 5:00pm | Do you know your Danza wine? Come and test out your knowledge at our blind tasting event that will be held in our Barrel Room! | Ticket info coming soon! | Reservations Required | RSVP to n.pierce@danzadelsolwinery.com
Europa Village Wineries & Resort Latin Nights at Bolero | April 5th & April 19th | 7:00 pm – 9:00 pm | General Admission: $15 (Members $13.50) | Dance the night away at Latin Nights at Bolero! With a variety of Latin music, dance lessons, and select menu offerings, you won’t want to miss out on a spicy evening of fun | Learn more: https://shop.europavillage.com/Shop/Events/Latin-Nights
Inspirational Sunrise Service on the Piazza at Vienza | April 17th at 6:00am | Join us at Europa Village for sunrise worship and musical performances with special guest Charles Graham. Admission is free. Breakfast burritos, Pastries, Coffee and Hot Chocolate will be available for purchase.
Easter Brunch at Bolero Restaurante | April 17 at 10:00am – 3:00 pm | Hop on over to Bolero Restaurante this Easter for a delightful brunch complete with traditional holiday cuisine and other Spanish favorites. Price: $79 adult $39 children | For reservations, please call us at 951.414.3802. Learn more at https://www.europavillage.com/spring-happenings/
Falkner Winery Easter Champagne Brunch at The Pinnacle Restaurant | April 17 | $69.95 per person | For reservation and menu information, please visit www.falknerwinery.com/events
SalsaFama | April 16 | This is a free event! No reservations needed | Salsa class at 1:00pm; Dance, Dance, Dance from 2:00-4:00pm | Beer, wine, frozen margaritas, Sangria and delicious TAP’s Tacos will be available for purchase. *No outside food allowed* Dj Andre SalsaFama will be providing the music and a salsa lesson to start off the day! Seating is first come first served and the yard area will open at noonAll ages are welcome! | Please feel free to call with any questions 951-676-8231 ext. 101.
Frangipani Winery Triple Threat Productions presents Diva’s on Broadway | April 30 | Doors Open 6:30pm, show starts at 7pm | $45 per person plus tax | A night of musical theater entertainment with the valley’s own Diva’s | Purchase tickets by April 28 at www.Frangipanievents.com
Karaoke Night | April 1s & 15th from 5:30pm-9:30pm | Hosted by Lillian Thomas of Sing It Like You Mean It and Daniels Creperie serving tasty crepes during the night.
Lorimar Vineyards & Winery Murder Mystery Dinner | April 13 7:00pm-9:00pm | I love the 80s to death! | $75 / $67.50WC | https://shop.lorimarwinery.com/res-415029/Murder-Mystery-Dinner-2022.html
Laugh Your Glass Off | April 14 7:00pm-9:00pm | $25 / $22.50WC | https://shop.lorimarwinery.com/res-415122/Laugh-Your-Glass-Off.html
Easter Brunch | April 17 | 2 seating’s at 11am & 2pm | $100 / $90 WC | https://shop.lorimarwinery.com/res-414975/Easter-Brunch.html
Tribute Thursday- Stevie Nicks Illusion | April 21 | Doors open at 6pm, show starts at 7pm | To make reservations please call 951-694-6699 x109 or visit: https://www.lorimarwinery.com/dining
Monte de Oro Winery Wine Bingo – Baseball Edition! | April 9 | 6:30 – 9:00pm | Join MDO as we celebrate Opening Day weekend for the MLB by repping your favorite team (hat, jersey, etc.)! We’ll be featuring 6 bingo games at this fan favorite event with wine prizes totaling over $1,200 (not counting raffle prizes)! Our Bistro is serving up a “Ballpark” inspired menu for the evening and we’ll have some fun baseball trivia throughout the night as well | Reservations at https://shop.montedeoro.com/res-399642/Wine-Bingo-Baseball-Edition.html
The Essence of Spring Dinner | April 16 | 7:00-10:00pm | Join MDO for a one-of-a-kind dinner experience. Chef Alfred and his team have prepared an exquisite menu that captures the Essence of Spring and celebrates the return of our vines. Each course will be paired with our award-winning wines, hand selected by our team of experts | Reservations at https://shop.montedeoro.com/res-399653/The-Essence-Of-Spring-Dinner.html
Blind Tasting – GSM Blends | April 22 | 6:30 – 8:30pm | We will be sampling offerings from various world-renowned wineries to see how they compare to Monte De Oro’s best GSM vintages. Chef Alfred and team will also be on hand to bring you some culinary creations to pair perfectly with your blind tasting! | Reservations at https://shop.montedeoro.com/res-399654/Blind-Tasting-Gsm-Blends.html
Signature Food & Wine Series | April 24 | 11:30am-1:30pm | Our Signature Food & Wine Series is a culinary offering unique to Monte De Oro. Our food and wine experts put together the freshest ingredients and guide you through a multi-course showcase featuring Monte De Oro’s award-winning wine | Reservations at https://shop.montedeoro.com/res-399655/Signature-Food-Wine-Series.html
South Coast Winery Resort & Spa Blessing of the Vines | Sunday, April 10th | 5:00pm-9:00pm | Five Food & Wine Pairing Stations, Dinner Buffet & Dessert Display, Blessing of the Vines Ceremony & Sparkling Wine Toast. Dance to live music by Anyone’s Guess Band | Reservations at https://www.southcoastwinery.com/blessing
Wilson Creek Winery The Creekside Grille will now be serving Dinner on Friday’s & Saturday’s until 8:00pm, Reservations recommended. Join us for Wilson Creek Golden Hours with live music every Friday night until 8:30pm. For reservations, please visit www.wilsoncreekwinery.com
While many view harvest as the most exciting time of year in Wine Country, Spring is also a season worth celebrating as it marks the start of the growing season for the grapevine. After months of chilly weather and bare vines, the first signs of life in the vineyard begin. It’s a beautiful time to be out in Wine Country! Days are getting warmer, and bud burst has begun, marking the official kick-off to an exciting few months, watching grapes go through several stages of growth before being harvested, pressed, and produced into the delicious wines that grace our tables year-round.
“It is bud break in the vineyard, early leaves are emerging after the winter slumber and much-needed rest that all vines require to produce great fruit for great wines,” explains Greg Pennyroyal, Vineyard Manager at Wilson Creek Winery, and Professor of Viticulture at Mt. San Jacinto College. “The vineyards are all starting to develop the beautiful emerald green of early spring.”
“The early ripening white varieties started pushing out around the middle of March, and many more have followed by this time,” continues Baily Winery owner and winemaker Phil Baily. “It’s always exciting to see the dormant vines spring to life, showing little ribbons of green along the vine rows. The next few weeks will see enormous growth, as the vines enter their most photogenic time. This is a great time to visit us!”
Owner and winemaker Nick Palumbo of Palumbo Family Vineyards compares the coming of Spring to the end of a long, restful sleep: “Our Winter pruning is done, the last of the winter storms have rolled thru (we hope!), the vines are yawning and stretching after their winter slumber, and the first few buds have started to pop. Cold mornings are keeping a few varieties in bed but some of the vineyards are reaching out as we keep a close eye on the weather. Not that we control that! Late frost can really change our growth and production, but we are lucky here in the Temecula Valley as that is rarely a problem.”
Not only are the vineyards vibrant with new life, some of Temecula Valley’s most delicious wines are flowing – bright, crisp white wines made from unique grapes like Albariño, Vermentino, Arneis, and Falanghina, gorgeous sparkling wines made in the same method as some of the best Champagnes, and rosés in all hues from pale salmon to deep magenta. Visitors to Temecula Valley can take in the stunning vineyard views at one of the many outdoor tasting areas, while enjoying the dreamy Southern California Spring weather and sipping a glass or two of world class wines.
Pennyroyal encourages wine and nature enthusiasts to look closely for the flowering taking place on the vines at this time.
“Grape flowers are very subtle, you will see them early in the season looking almost like tiny white stars in a new canopy,” he says. “Before opening up, the flower petals are held shut by a structure called the calyptra, which is like a little tight-fitting hat on the petals of the flowers. If you gently blow on them, they will pop off and float down to earth, a surprisingly entertaining pastime, especially after a glass of wine on of warm spring day.”
But so much more goes into managing our vineyards than meets the eye. They may look like they are thriving on their own; however careful attention must be paid every step of the way in order to ensure Temecula Valley wines maintain the quality levels wine lovers have come to expect when they visit.
“This time of the year the vines are experiencing their fastest growth rate, and rapidly go through the stages of bud break, flowering, fruit set, and then canopy development,” says Pennyroyal. “Just as when your children are going through their growth spurts, nutritional support is key in the vineyard. The rapid vine growth and fruit set require a well-balanced full spectrum of macro and micronutrients.”
And, while all of this work is happening, the countdown to the most exhilarating (and exhausting) time of year in a winemaker’s life – harvest – begins.
“As both a vintner and a winemaker, while many are looking at the vines, I am thinking ahead and already planning for harvest and the cellar space needed in the months to come. Exciting times for sure!” says Palumbo.
We encourage you to get out and about to visit Temecula Valley wineries this time of year. When you go, ask to speak to a winemaker, vineyard manager or worker, or even the knowledgeable tasting room staff. Pick their brain about what is going on in the vineyard right now. A glass of wine tastes so much better when you take the time to understand all that goes into producing it, from vine to grape to cellar to glass.
And, while you’re here, there may even be something more magical happening among the vines.
“There is a newly emerging branch of plant sciences called phytoacoustics, which is the study of plants’ ability to sense sound,” says Pennyroyal. “If this is true, I am confident that after a long winter of being alone the vines would love your company and will be listening for the sounds of laughter. We look forward to seeing you in the vineyard.”
Sheet-Pan Chicken with Chickpeas, Carrots and Lemon
A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with your favorite Temecula Valley Zinfandel.
Serves 4
Ingredients:
Spice rub:
1 teaspoon sea salt
1 teaspoon sweet paprika
1 teaspoon ground cumin (see note above)
4 bone-in chicken thighs, about 2 pounds (900 g)
1 can (15 oz/425 g) chickpeas, drained and rinsed
½ pound (225 g) carrots, thinly sliced on the diagonal
½ red onion, thinly sliced from stem to root
1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced
4 cloves garlic, thinly sliced
½ teaspoon ground cumin (see Note above)
1 teaspoon sea salt
Extra virgin olive oil
1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish
Directions:
In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside.
Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper.
In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one.
Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken.
Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.
Temecula Valley Southern California Wine Country wouldn’t run without the immensely talented women that make the region so special. From tasting room staff, to winemakers and assistant winemakers, to women in leadership, our Wine Country is jam packed with some fierce and fiery female power. The theme for this year’s International Women’s Day – Tuesday, March 8 – is “Gender equality today for a sustainable tomorrow.” In celebration, we caught up with some of our favorite Wine Country women to and to ask them what this means to them, and learn more about their journey in wine.
These interviews may have been edited for brevity and/or clarity.
Emily Bloom, Enologist and Vineyard Coordinator, South Coast and Carter Estate Wineries.
Emily Bloom
Emily started her wine career as an intern at South Coast Winery in 2015, and has since expanded her role to work for South Coast’s sister winery – Carter Estate – as well. She grew up in San Diego, and always loved the climate of Southern California (what’s not to love?). “We have the ability to grow many different fruits and vegetables,” she says. “Including grapes!”
TVWA: What was the journey like for you to get to where you are today in your career?
EB: Having always been interested in agriculture, I attended Iowa State University for horticulture and worked on many different agricultural operations from tropical flowers to blueberries. I have found wine production to be creative and fun, and I cannot imagine myself in any other industry. Continued education is so important for professional growth. I have a certificate in Viticulture form Washington State University and will be starting WSET Level 4 this spring.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
EB: A sustainable future in the wine industry is not possible without the inclusivity of those who identify as female, non-binary, and people of color. The recognition of inclusivity in a male dominated industry is crucial to the success and growth of the industry. Bringing different backgrounds and experiences to the table offers ways to improve and diversify the wine industry. We need to remove any existing barriers to enter the wine business and open paths for a diverse world of wine making. Just as wine should be enjoyed by all, a career in the wine industry should be accessible to all.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
EB: I very much enjoy mentoring our interns who work harvest, as well as leading the tasting room staff to shadow our production work. It is rewarding to be able to teach and mentor, and it gives me continued enthusiasm for our wine industry.
TVWA: Tell us something that many people would be surprised to find out about you!
EB: Outside of wine, I love to machine knit and sew! I made matching knit beanies for the production crew a couple years ago which was a lot of fun! Being able to create things brings such a feeling of joy and accomplishment.
Olivia Bue, Winemaker, Robert Renzoni Vineyards
Olivia Bue
An Encinitas native, it’s no surprise Olivia returned to Temecula in search of a winemaking position after graduating from UC Davis with a Viticulture and Enology degree, and working for Molly Dooker in McLaren Vale, South Australia, and Cakebread Cellars in Napa Valley. Olivia was hired and mentored by longtime Temecula Valley winemaker Gus Vizgirda in 2012, which allowed her to take the next step as Assistant and now Head Winemaker at Robert Renzoni Vineyards, where she has been for the past 8+ years.
TVWA: How long have you been in Temecula Wine Country? What drew you to the region?
OB: What drew me to Temecula Valley was the possibility to grow with the region and make an impact in the region’s accomplishments. Our main goal in Temecula Valley is to get recognized for our quality wines beyond just southern California. If I can be part of that movement, the decision to come South 10 years ago was beyond worthwhile.
TVWA: How did you get to where you are today in your career?
OB: I grew up surrounded by incredibly strong women. My mom is a breast cancer survivor and badass woman. Her positive attitude toward life and not allowing anything to get in the way of achieving your dreams was engrained in me at an early age. I never felt inferior as a woman in a male-dominated industry. I was more insecure of my age than gender in my earlier 20s. I was learning how to make wine in school before I was legal to drink it! I truly fell in love with the science and production of winemaking before the actual taste.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
OB: I’ve chosen to not let discrimination deter me from achieving my goals. I’ve been lucky that being a woman has not held me back in any way. At Robert Renzoni Vineyards, the team has always advocated for me being a woman winemaker. Surrounding yourself by people who uplift and support you is key! What I love about wine is I’m judged on the final product, nothing else.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
OB: I know many talented woman winemakers with their own personal labels, some of whom I went to school with at UC Davis, and I make sure to support their product and stock my wine fridge with their new releases.
Also, after becoming a mom 3 years ago, juggling work and family was/is challenging. Staying in touch with other women winemakers who recently expanded their families has been so motivating. It’s not easy working full time while being a mother of 2, especially during harvest, but it’s important to me for my kids to see what hard work and drive looks like. I’m so enthusiastic and passionate about making wine. It brings joy to my life which ultimately makes me a better mom. Early morning pump-overs will be part of the harvest norm for them. Can’t wait to put them to work!
TVWA: Tell us something that many people would be surprised to find out about you!
OB: I grew up as a competitive gymnast; back flips were part of my everyday.
Patricia O’Brien, Vice President of Sales and Operations, Danza del Sol and Masia de la Vinya Wineries
Patricia O’Brien
Patricia and her husband moved to Temecula from Carlsbad 19 years ago when she was pregnant with their second child. After leaving her corporate job to be a stay-at-home mom, she quickly realized she missed everyday adult interactions. Another mom pal of hers worked at a winery and encouraged her to apply for a position as Wine Club Manager. She got the job and has been in the business ever since.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
PO: As a mother of two very strong, sassy, smart and independent girls, I support gender equality now because I want them to have the same opportunities in sports, education, and careers as our son. Working towards gender equality, I believe will make our future generations so much stronger. ‘Cause let’s face it; women get things done!
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
PO: Personally, I try to set an example for what it means to be present in not just my personal life but professional too. My mother instilled in my siblings and I the Maya Angelou quote, “People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” So, I’m a firm believer a person who feels appreciated will always do more than expected. Here’s a few things I do to lift other women in my personal/professional life:
Professional Development: At Danza del Sol Winery and Masia de la Vinya Winery we have a professional development program that assist employees who are interested in expanding their wine or wine business knowledge by participating in WSET or Sommelier certification. We also pay for our staff to participate in the TVWA CHIP (Certified Hospitality Industry Professional) program.
Friendships: I also take the time to build friendships with other “women of wine” in Temecula. Some of the best wine industry leaders I know are women who come from this Valley! I appreciate their friendship, honesty, and value their advice. I love that I can call them any time to seek their counsel or just to meet up for lunch or a glass of wine. There are so many to name… you know who you are.
Appreciation: I’m a firm believer that a person who feels appreciated will always do more than expected. So, I try my best every day to incorporate one of these phrases in my personal and professional life:
“Thank you, I appreciate you.”
“Appreciate that, thanks.”
“I appreciate the time it took for you to __________.”
You should try it and see what results you get!
TVWA: Tell us something that many people would be surprised to find out about you! This could be a unique skill or hobby, a funny anecdote, language spoken, etc.
PO: For as strong and as badass as I’m perceived to be, I am a sucker for Hallmark Movies. I know right, me? Yep!!! Nothing takes my mind off the stresses of life more than a nice bottle of wine, gourmet popcorn and a predictable, over the top, sappy, two-hour Hallmark movie! And don’t get me started about Countdown to Christmas Hallmark movies. Don’t judge me!
Christina Falik, “Chief Wineaux,” Gershon Bachus Vintners
Christina Falik
Christina came to Temecula Valley 17 years ago from Laguna Beach, where she was raising her son with husband Ken, and running their marketing company. Being from New York, they moved inland to escape the coastal fog and enjoy the sunshine. After purchasing their 21 acres of land perched atop of a hill with “Views like Tuscany,” Christina says the wine bug hit her.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
CF: Equality in general is vital for the growth of our society. For each and every person looking for a job, or job advancement, it is essential that their talent is recognized and the pay to be the same regardless of gender, creed, or race. Anything less, is unacceptable.
TVWA: What sorts of things do you do personally and/or professionally to lift other women up and support them personally and/or professionally?
CF: I mentor women who have little or no experience. I will take my time to teach them a trade, show them how I manage in the world today. I stand alongside my friends and associates in their time of need and offer my help and support whenever they struggle. I also believe that being positive is essential, and sometimes that trait needs to be encouraged. Wine Production has made great strides for women and the opportunities are there for those who are not afraid of the work or the hours.
TVWA: Tell us something that many people would be surprised to find out about you! I used to be shy and I am a Pollyanna. I look at the world through rose-colored glasses. I am pretty open these days, but it was a struggle for me as a younger person. I was not always outspoken, and I certainly did not like public speaking. It took a lot of time to find my voice and pitch.
Wendy Holder, VP of Marketing, Wilson Creek Winery
Wendy Holder
Wendy has been in Temecula Valley for a whopping 43 years! The things she must have seen! She began her career with Rancon Financial, where she worked for 14 years with Dan Stephenson, someone she desicribes as “An entrepreneurial visionary who contributed to the early development of “Rancho California” now known as Temecula.” She credits him for introducing her to the marketing profession, and she has since grown her experience in advertising, hospitality, and entrepreneurship herself. In 2009, she joined Wilson Creek to work alongside Bill Wilson in growing the iconic Temecula winery.
TVWA: The theme for this year’s International Women’s Day is “Gender equality today for a sustainable tomorrow” – What does this mean to you?
WH: I am pleased to see how the roles and positions women now occupy in Temecula Wine Country have grown dramatically over the years. I feel the contribution of women has never been greater and their growing success has come directly from hard work, dedication, and passion for the wine industry in the valley. These key qualities are essential in any workplace and have been the best method of overcoming gender inequalities.
TVWA: What sorts of things do you do to lift other women up and support them personally and/or professionally?
WH: I love to share my knowledge and experience by supporting, mentoring, teaching others and building trust. Confidence encourages initiative. Initiative brings personal and professional growth. I firmly believe women who commit themselves fully to their profession or personal endeavors, seek to always learn and grow, and remain steadfast and not dissuaded by difficulties, will always excel.
TVWA: Tell us something that many people would be surprised to find out about you!
WH: I was actively involved in 4-H in my youth, showing horses, sheep, goats and dogs. I became the Riverside County Horse Show Champion when I was fifteen years old. It was during these years that I was mentored by one of my 4-H leaders, Audrey Cilurzo. Many know Audrey as one of the pioneers of Temecula Wine Country, a very intelligent and caring person with a strong business sense and a consummate professional. It was with Audrey that I poured my first glass of wine at the balloon and wine festival over 32 years
Check back for part 2 of this story on Tuesday, March 8th, International Women’s Day, as we continue to celebrate our fabulous women in wine.
When it’s movie night – or the big game on TV night, make sure the snacks belong on the highlight reel. With this trio of wine-friendly flavored popcorns, the treats may steal the show. Make one, two or all three if you’re feeling ambitious. Pair with your favorite Temecula Valley Chardonnay or Cabernet Sauvignon.
Ingredients:
Pimentón Popcorn
Stovetop Popcorn from ¼ cup popcorn kernels
1-1/2 tablespoons unsalted butter, melted
1 teaspoon pimentón (Spanish smoked paprika), hot or mild, or paprika
½ teaspoon sea salt
Put the hot popcorn in a serving bowl. Add the butter, pimentón and salt and toss well.
Porcini Butter Popcorn
Stovetop Popcorn from ¼ cup (55 g) popcorn kernels
1-1/2 tablespoons unsalted butter, melted
1-1/2 teaspoons porcini powder or mushroom powder (see Note)
½ teaspoon sea salt
Put the hot popcorn in a serving bowl. Add the butter, porcini powder and salt and toss well. NOTE: You can find porcini powder at spice shops and well-stocked supermarkets, or you can make your own by grinding dried porcini to a powder in a spice mill.
Brown Butter and Parmesan Popcorn
4 tablespoons (60 g) unsalted butter
Stovetop Popcorn from ½ cup (110 g) popcorn kernels
1/2 cup (30 g) finely grated Parmigiano Reggiano cheese
¾ teaspoon sea salt
Melt the butter in a small saucepan over medium-low heat. Continue cooking, swirling the pan often, until the butter stops foaming and hissing, a sign that most of the moisture has evaporated. At that point, the melted butter will begin to turn golden-brown and smell nutty. Remove from the heat. Put the hot popcorn in a serving bowl and pour the warm brown butter over the popcorn, leaving any dark solids at the bottom of the pan. Add the cheese and salt and toss well.
Directions:
General stovetop popcorn preparation: Put 1 tablespoon vegetable oil and 3 to 4 popcorn kernels in a heavy saucepan. Cover, leaving the lid slightly ajar, and place over medium heat. When the kernels pop, add ¼ cup (55 g) popcorn kernels and recover, leaving the lid slightly ajar so steam can escape. Cook over medium heat, shaking the saucepan occasionally, until you no longer hear kernels popping. Makes about 7-1/2 cups (1.75 liters).
Suggested Pairings:
Altisima Winery ~ 2019 Chardonnay – Aged in half stainless steel and half new French oak barrels, this full-bodied Chardonnay is the perfect white wine for the red wine drinker, boasting strong oak aromatics, a creamy texture, and a butter finish.
Oak Mountain Winery ~ 2021 Chardonnay – This chardonnay is more creamy, buttery, and oaked with French oak imparting rich flavors of vanilla, butterscotch, crème brulee and caramel.
