Wilson Creek Blog
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So You’re Engaged…Now What?

Posted on March 15, 2013 in Weddings

As the sparkle of your new ring matches the sparkle of your eye, now that you are newly engaged you are probably thinking, “Yikes! What shall I do now?”

Wedding planning can be very overwhelming if you let it be, but don’t! It can be very simple if you get the key elements in place early.

So the first thing to do is think… “W”

What, Where, When, Who and
WILSON CREEK WINERY,

What: What style are you looking for? Would you like an indoor wedding or an outdoor wedding?  Do you want a church wedding or a venue wedding?  Would you like a formal wedding or a casual wedding? These questions will lead you to…what is the budget?

Where: Are you looking for a ranch style wedding or perhaps a beautiful winery wedding?  Do you want a destination wedding so everyone can enjoy a vacation, or perhaps stay close to your home where things are conveniently located?

When: What dates are special to you and your fiancé?  Is it an anniversary you are trying to maintain? Do you love tulips? Then the spring would be the best choice.  Are you a fool for pumpkins and candles? Then choose a fall wedding. Do you love winter weddings where most locations are adorned in holiday décor and hundreds of twinkle lights? Or would you like the feel of a hot balmy night? Then of course a summertime wedding is the answer!

Who: Who will pay for the wedding? Will it be you and your fiancé? Will it be your parents? Will it be a combination of all? Who will you invite? A good rule of thumb is if you would not treat this person to an expensive dinner then do not invite them to your wedding. Do not feel quilty! This is your day to celebrate with all of the special people in your life that led you to this day.

Wilson Creek Winery: Don’t hesitate to call any of our wonderful and knowledgeable wedding coordinators where we can take the guess work out of your What, Where, When and Who and make it so you can enjoy the occasion from start to finish.

Contact us at 951.699.9463 ~ We look forward to hearing from you!

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December’s Wine Word of the Month

Posted on December 6, 2012 in Wine 101

Tannin :  A polyphenolic compound derived from a grape’s skins, seeds and stems. A tannin is what gives young red wine that astringent-like quality, most often described as bitter. Tannins contribute to the longevity of the wine and often soften and improve as the wine ages. Salut!

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November’s Wine Word of the Month

Posted on November 1, 2012 in Wine 101

Bouquet :  The odors in wines from fermentation, processing, and aging, especially ones that may develop after bottling.

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Dessert Anyone?

Posted on November 1, 2012 in Recipes

Here’s a fun little dessert recipe from the Creekside Grille at Wilson Creek Winery.

Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince & Pomegranate Seeds

This dessert is great for the holidays and can turn any occasion into a special one! Makes 11 individual desserts.

CRUST
2 cup toasted walnut halves and pieces
1 cup light brown sugar
½  cup clarified butter
Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size springformpans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.
 
CHEESECAKE
20 oz. cream cheese
8 oz mascarpone cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 tsp salt
Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the springform pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
 
POACHED QUINCE
4 quince, peeled, cored and diced
2 cup water
2 cup sugar
2 cup sweet white wine
1 vanilla bean
Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.
 
AMPLE AMOUNT OF POMEGRANATE SEEDS
Apply seeds to liking on top of cheesecake and quince.
 
Don’t forget to serve with a chilled glass of Almond Champagne!

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A Winemaker’s Journey

Posted on September 28, 2012 in Wine Musings

I recently returned from my vacation, which was a wine pilgrimage of sorts. We first visited a most unique and beautiful wine-growing region located on the Dalmatian Coast of Croatia. The wines were unique in many respects. Most spectacular were many of the vineyards that clung to impossibly steep limestone slopes that started several hundred feet up at the top and nearly reached the Adriatic Sea at the bottom. This is the home of the Plavac Mali Cached – SimilarYou +1’d this publicly. Undo

Grape, which is genetically identical to our California Zinfandel. The vines are not irrigated and depend on what moisture their roots can find deep in the limestone soils. The concentration of these red wines is incredible. Some are so dense that they must be blended with wines produced from vineyards located in less stressful conditions to make an approachable wine. A delightful fragrant white wine made from the Posip grape comes almost exclusively from island of Kortula. The grapes are grown on the island and shipped by boat to wineries on the mainland. Through the hospitality of our hosts, Andro Crvik and his family (Crvik Winery), we were able to visit many of the wineries in the area.

The next part of our European wine adventure was is the Rhine region of Germany. This time we were taken in and hosted by Heribert and Sybille Erbes. Their winery in the village of Spiesheim (Weingut Erbes, Rheinhessen) has been in the family since the 1600’s. I learned a great deal about German wines from Heribert. Like in Croatia the perhaps most important element in making top quality German wines results from the meticulous care of the grapes. In our travels we were treated like family by our winemaker hosts and established relationships that will last a lifetime. The most important lesson I learned as a winemaker is that no matter where you make wine, producing the best grapes is the key to making the best wines.

Etienne Cowper (lft), of the U.S., and Heribert Erbes (rt), of Germany, meet for the first time, face to face, after years, 37 to be exact, of corresponding back and forth about wine and life. Here is an article (in German) about the two winemakers: http://www.allgemeine-zeitung.de/region/alzey/vg-woerrstadt/spiesheim/12237466.htm 

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