Wilson Creek Blog
Events, News, Recipes & more!
Gather your ingredients and learn how to prepare Kurobuta Pork Shank Colcannon with Chef Steve. Ryan McCormick pairs this delicious recipe with our Bourbon Barrel Zinfandel and Bill Wilson joins the cooking fun as the official taste tester!
You can view Chef Steve’s Cooking Demo on YouTube here:
KUROBUTA PORK SHANK COLCANNON (3-4 servings)
Pair with Bourbon Barrel Zinfandel
2 Kurobuta pork shank
Kosher salt & white pepper, or your favorite bbq rub
1 Tablespoon canola oil
½ cup Sliced leeks
1 cup green cabbage, cooked al dente and cut into 1” pieces(can be done 1 day ahead)
3 cups of mashed potato
2 Tablespoons whole grain mustard
For the pork, season liberally with salt & pepper or bbq rub. Smoke in a smoker or roast in an oven slow and low until the meat can be shred. Shred the meat from the bone. This can be done 1-2 days ahead. If pork shanks are not available, you can substitute por shoulder.
For the Colcannon, heat the oil in a pan. Add leeks and cook until tender. Add cabbage and pork and cook until both are heated through. Add whole grain mustard and mashed potato. Mix to evenly combine. Check seasoning.
Thanksgiving is already here! With so much to be thankful for, we wanted to take time to thank all of our Wine Club Members and Guests who enhance our lives everyday! You are the reason we love bringing you fine wine, delicious cuisine, and good times!
To celebrate you all and all the things we have to be thankful for, Wilson Creek put together a few wine pairings to go with your favorite Thanksgiving Pies! Because nothing says celebration like sweet treats and bubbly!
Key Lime Pie
Chocolate Cream Pie
Once again, THANK YOU!
Dear Somm, how is a Rosé wine made? I see so many and their colors are so different. Why? – C. Watkins, Royal Oak, Michigan
This past summer, and now this fall, are times to experience the beauty of a good Rosé wine!
Firstly, a Rosé can be made from most any red grape. I have tasted Rosés from Nebbiolo, Syrah, Pinot Noir, Sangiovese, Tempranillo, Merlot, etc. This last summer we released a Cabernet Rosé that was tasty. It’s all about the skin contact. The color in a red or Rosé wine come from the anthocyanin pigment in the red grape skins. The more skin contact with the juice results in more pigment. One method of Rosé winemaking is maceration which is the time of skin contact with the juice. The longer the maceration, the more color will be in the skins. With a red wine, during fermentation the maceration can be from 5-15 days. With Rosé wines the maceration can occur prior to fermentation called a cold soak. The skins stay in contact for 6-12 hours in a chilled tank so any native yeast does not kick-start fermentation. The pink juice is then pumped away from the skins and then fermented in another tank. A Rosé wine is typically fermented cooler (at 42-48 degrees) vs. red wines ferment hotter at 80-100 degrees. A cooler fermentation retains the delicate flavors in a white or Rosé wine. This method is popular in Provence and Languedoc-Roussillon regions. The other method is called Saigneé (Sawn-yay) which is based on the French word for “bleeding”. The winemaker will bleed off about 10% of the juice from the red skins during fermentation. The remaining 90% creates a more intense red wine. The 10% of the bled wine is fermented separately into a Rosé wine. Typically, this method will produce a Rosé wine that is darker pink than the maceration method. We do both methods at Wilson Creek. Maceration will yield a lighter wine with more perfumed aromatics and delicate flavors. Saigneé will produce wines that are richer and darker in color.
Mick Wilson is a Certified Sommelier with the Court of Master Sommeliers as well as a Certified Specialist of Wine with the Society of Wine Educators.
Drink Pink for Breast Cancer Awareness Month
As you may know, October is Breast Cancer Awareness Month. Each of us knows a friend, sister, aunt, mother, daughter, or grandmother that has been affected by breast cancer. Wilson Creek Winery is joining the fight by donating a portion of the proceeds of each bottle of Rosé of Cabernet or Custom Labeled Rosé Sparkling Wine to an organization close to our hearts, Michelle’s Place Cancer Resource Center.
Michelle’s Place Cancer Resource Center was created as a dying wish of Michelle Watson. Michelle was a 26-year-old victim of breast cancer. As a Temecula resident, Michelle was frustrated with the lack of local resources available to her while facing the challenges of cancer treatment. Sadly, Michelle succumbed to her disease on July 23, 2000. In the wake of Michelle’s passing came a mission of service to make it easier for others touched by this unrelenting disease. Family, friends, and the community have come together and created a mission to serve the local community.
If you are a frequent guest to Wilson Creek Winery, you have probably had an entertaining wine tasting with servers Massie or Chris! Their energetic personalities and knowledge of wine guarantee any returning or new guest an educational, but fun wine tasting. They know know how to read a guests’ palate and will recommend a perfect wine whether you prefer sweet, dry or bold. Along with sampling the excellent selection of Wilson Creek Wines, they have probably thrown a few wine mixes in there! Wilson Creek is well known for our selection of Sparkling Wines, our most popular being our Almond Champagne! Our Sparkling Wines now consist of Watermelon, Yuzu Lemon, Peach Bellini, Coconut, Sangria, Rosé, and even an Orange Mimosa! All these flavors gave our Tasting Room Servers the idea to create some fun wine mixes. They have become very popular over the years with more and more guests coming to the winery and requesting their favorite mix or even making them at home!
We thought it would fun to get our two master wine mixers together, Massie and Chris, to go LIVE for a Virtual Mixology Session and show you how they create some of their favorite wine mixes! After you watched the session on Tuesday, 9/22 at 5:30pm on Facebook and Instagram LIVE, below are the wine recipes used in the live and also a link to view even more wine mixes created here at Wilson Creek.
SPARKLING WINE RECIPES BELOW:
PEACH + SANGRIA
COCONUT + MOSCATO
PEACH + ORANGE + CAB/ZIN
THE UNICORN: PEACH + ALMOND + WHITE CAB
SANGRIA + DECADENCIA
Are you ready to make these wine mixes at home for your friends and family?!
Take advantage of our Mixology Online Sale
Purchase 12 or more bottles of any Sparkling Wine and receive FREE SHIPPING through Friday, September 25th!
USE PROMO CODE: MIXOLOGY
Excludes celebration and giving back labeled wines. Not available to ship to LA, AK and HI.
We love a good summer dessert, especially in the Temecula heat! This mouthwatering Peach Cobbler is such a fun, easy dessert and so delicious. Top with our whiskey whipped cream and this will be your go-to summer dessert from now on!
Pairs well with our 2019 Wilson Creek Riesling
- 4 cups peeled sliced peaches
- 2 cups sugar, divided
- ½ cup water
- 8 tablespoons butter
- 1 ½ cups self-rising flour
- 1 ½ cups milk
for the whipped cream
- 1 cup heavy whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Whiskey
- Preheat oven to 350 degrees
- Combine the peaches, 1 cup sugar, and water in a saucepan and mix well
- Bring to a boil and simmer for 10 minutes
- Remove from the heat
- Put the butter in a 3 quart baking dish and place in oven to melt
- Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping
- Pour mixture over melted butter
- Do not stir
- Spoon fruit on top, gently pouring in syrup
- Batter will rise to top during baking
- Bake for 30-45 minutes
for the whipped cream
- Using a stand or hand mixer whip cream and sugar together until soft peaks form.
- Add whiskey and vanilla mix until combined.