Tag Archives: NYE Cocktails

Giving Tuesday with Wilson Creek


Posted on December 1, 2020 in Giving Back

Wilson Creek Winery’s chosen charity for the holiday season is Oak Grove Center.

The Holidays are a time for family and friends, a time when many people think of Joy and Hope. Yet, for a child living in foster care, the Holidays can be heartbreaking with constant reminders of broken homes and families lost. Oak Grove Center is asking for your consideration to help provide gifts for the 76 Residential Youth.  Your support can help bring the youth joy and hope, and reminds them that they are valued.

Here is how you can help:

Bring in an item from the list below and be entered into a drawing to receive an amazing gift from Wilson Creek! 

Gifts accepted from December 1st-December 18th. 

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Cooking with Chef Recipe


Posted on November 17, 2020 in Recipes

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: 

https://www.youtube.com/watch?v=hViLoywoRQI&t=6s

Recipe below: 

KUROBUTA PORK SHANK COLCANNON (3-4 servings)

Pair with Bourbon Barrel Zinfandel 

Ingredients:

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

Directions: 

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.

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Thanksgiving Pie + Wine Pairings


Posted on November 11, 2020 in Wine & Food

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 winedelicious 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!

Apple Pie

Brut Sparkling or Chardonnay

Pumpkin Pie

Almond Sparkling 

Pecan Pie

Angelica Cream Sherry

Key Lime Pie

Coconut Nui Sparkling or Golden Jubilee

Lemon Meringue

Rose Sparkling or VS White Cabernet

Cherry Pie

Sangria Sparkling or VS Cabernet-Zinfandel

Chocolate Cream Pie

Almond Sparkling or Decadencia Chocolate Port

Blueberry Pie

Sangria Sparkling or VS Cabernet-Zinfandel

Peach Cobbler

Brut Sparkling or Riesling
Once again, THANK YOU!

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Rosé 101 & Giving Back


Posted on October 7, 2020 in Wine 101

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 
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. 

 

PURCHASE HERE AND HELP JOIN THE FIGHT

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Mixology Fun With Massie & Chris – Recipes


Posted on September 22, 2020 in Recipes

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.

More Wilson Creek Winery Recipes….

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Peach Cobbler with Whiskey Whipped Cream


Posted on August 17, 2020 in Recipes

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

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well
  3.  Bring to a boil and simmer for 10 minutes
  4. Remove from the heat
  5. Put the butter in a 3 quart baking dish and place in oven to melt
  6. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping
  7. Pour mixture over melted butter
  8. Do not stir
  9. Spoon fruit on top, gently pouring in syrup
  10. Batter will rise to top during baking
  11. Bake for 30-45 minutes

for the whipped cream

  1. Using a stand or hand mixer whip cream and sugar together until soft peaks form.
  2. Add whiskey and vanilla mix until combined.

Enjoy! 

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Wilson Creek Moscow Mule


Posted on March 14, 2020 in Recipes

Celebrate St. Patrick’s Day with our Wilson Creek Irish Moscow Mule cocktail! It’s a fun twist on an old favorite, easy to make and fun to drink!

 

The fun twist here from the classic Moscow Mule is the substitution of Jameson Whiskey instead of Tito’s Vodka and of course our beloved Brut Sparkling, which you are sure to enjoy this St. Paddy’s Day!

Serves:1 glass

INGREDIENTS

  • 2 oz Jameson Whiskey
  • 3 oz Ginger Beer
  • 3 oz Brut Sparkling
  • 1 Lime (cut in half)
  • Ice
  • Fresh Mint Sprigs

INSTRUCTIONS

  1. Fill a glass or copper mug (if you have them these work best) almost full with ice.
  2. Pour in your Jameson, Brut, and Ginger Beer
  3. Squeeze 1/2 your fresh Lime Juice
  4. Add your Mint Springs
  5. Use the other half of the Lime to Garnish

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Rosie + Gerry Wilson’s advice after 66 years of marriage


Posted on March 4, 2020 in Weddings

Valentine’s Day may be over, but even after the holiday, keep your love flourishing with those small gestures! Showing how much you care about your significant other is key to keeping your relationship strong! Our very own Rosie and Gerry Wilson are a perfect example, being married for 66 Years! As Rosie would say, “Marriage isn’t 50/50, it’s 80/80,” and that is what she always tells our brides!

Rosie and Gerry being the foundation of Wilson Creek, and building upon their legacy, is what makes our Winery so special. If you have had the pleasure of meeting them, you know what wonderful people they are. You can just see the love that they have for each other and that love spreads to everyone around them.

Some words of advice from Rosie & Gerry after 66 years-

  1. If something is bugging you, put it on the table and deal with it in an adult manner. Don’t let the little things become big things! An example, your dirty clothes belong in the hamper.
  2. Never criticize your spouse in front of other people. Discuss these items in private.
  3. Do not discuss finances or big problems just before bed.
  4. Choose your battles. Most are not worth fighting over – it should be a win-win situation.
  5. Part of maturity is being able to admit that you were mistaken. “I screwed up!”
  6. Don’t expect your partner to be perfect…. YOU AREN’T!
  7. Be supportive of each other – be your partner’s biggest fan.
  8. Communication is very important. Always make decisions together.
  9. Remember to always say I Love You.
  10. Continue to date each other, and be spontaneous!

Marriage isn’t easy or perfect, what’s important is that you two have chosen to get to love each other for the rest of your lives, and together you will navigate through whatever comes your way.

Cheers to you- Rosie + Gerry

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Mulled White Wine


Posted on March 3, 2020 in Recipes

This warm spiced wine is flavorful just like our classic red wassail, but a lighter body and perfect for that transition from winter to spring! We recommend it with our “Yes Dear” Chardonnay

INGREDIENTS

  • 1 Orange (peeled and sliced)
  • 5 Whole Cloves
  • 3 Whole Star Anise Pods
  • 1 Piece (1 inch) Peeled Fresh Ginger, Thinly Sliced
  • 3/4 Cup Water
  • 1/4 Cup Orange Juice
  • 1/4 Cup Sugar
  • 1 Bottle (750 mL) Wilson Creek “Yes Dear” Chardonnay

DIRECTIONS

Combine all ingredients in a crockpot and heat until warmed through.

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Decadent Chocolate Fruit Tart


Posted on February 12, 2020 in Recipes

Whether you are celebrating Galentine’s Day or Valentine’s Day, this week is the perfect excuse for eating sugary goodies and drinking wine! This decadent chocolate fruit tart with a chocolate cookie crust is smooth and a chocolate lovers dream! Pair this delicious treat with a full bodied, fruit forward red like our 2017 Zinfandel or a bottle of bubbly like our Rosé Sparkling Wine 

Ingredients

for the crust:

  • 2 cups of double stuffed oreo cookies
  • 6 tablespoons of butter melted

for the filling

  • 12 oz bag of dark chocolate chips
  • 1 cup of heavy whipping cream
  • oreo cream
  • 1.5 oz Decadencia
  • fresh berries- blackberries, blueberries, strawberries, and raspberries

Instructions

for the crust:

  1. Take oreo cookies and scrape cream into a bowl and set aside; and the chocolate cookie into a separate bowl.
  2. Chop your cookies into crumbs
  3. Mix in the butter to your chocolate cookie crumbs
  4. Press crumbs into tart pan
  5. Bake in a preheated oven at 350 degree oven for 10 minutes. Remove and set aside to cool

for the filling

  1. In a small sauce pan heat cream to simmer, do not allow to boil and remove from heat
  2. Add Decadencia, oreo cream, and chocolate chips to the heavy cream and let it sit for 5 minutes – Do not stir
  3. After 5 minutes gently stir until smooth being carfeful to not add air bubbles so your ganache
    is nice and creamy
  4. Pour your ganache over the cookie crust in the tart pan
  5. Place in refrigerator to allow to cool partially (check after 10 minutes)
  6. Add your fresh berries on top of your partially cooled chocolate ganache. When the chocolate is still a little soft, it allows the fruit to partially sink
    into the ganache adhering it in place
  7. Place back in the fridge, allow to cool and set completely before serving
  8. Add a dusting of powdered sugar right before serving

Looking for a delicious cocktail to start your evening? Try our Cotton Candy Rosé! 

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