Claudio’s Column THE ANGRY WIFE
In the 90’s, before opening the winery, my brother and I decided to have some fun by making some “garage” wine. We started with 30 cases and were happy with the results. The work, however, was back breaking, so we decided to enlist some help from our friends. This caused us to increase production to 50 cases so the helpers could all be paid with wine. This went on for several seasons, and much fun was had by all. I should tell you that these “helpers” are executives, businessmen and professionals, and not exactly used to manual labor. After the second year we started to notice that some of them would fail to show up for one of the two days needed, so it was decided that the wine allotment would be reduced by two thirds if a helper missed a day, or only showed up for the best part - lunch and tasting of the prior year’s wine. We also established a tradition of naming and labeling our wine after something noteworthy that happened during our winemaking. For example, one year the wine was called Yellow Jacket, since the pesky insects were all over and some of us got stung. On the year in question, our “helpers” got the call that the grapes were ripe and that we would crush the upcoming Saturday. One of them announced this to his wife, who informed him he could not go because her mother needed to be picked up at LAX. He responded “I’m not about to lose a bunch of wine over picking up your mother.” And that’s how the fight got started. She threatened him not to come back if he came to Temecula. Of course he came anyway, and we made wine, ate a great barbeque, drank some of the prior vintages and, after a long nap, disbanded until two weeks later to press the wine. Later, we heard that when he returned home his key did not work. When he rang the doorbell, he heard a noise overhead, and had to duck to avoid his golf clubs as they crashed next to him, followed by suits, shoes and the rest of his belongings. He never returned to the house and a few months later they were divorced. It should come as no surprise that when the time came to name the wine we named if after her: The Angry Wife. I’m happy to say our friend has since married a much more understanding and friendly woman, who appreciates good wine.
May 2013 | 35053 Rancho California Road, Temecula, CA 92591 | (951) 694-8855 | pontewinery.com
In This Shipment The Angry Wives are baaack… We consider this wine a tribute to our past, the days before the winery, when we were grape farmers making wine with a small group of friends. Although the name was inspired by a furious dame, these Member-exclusive wines are more reminiscent of a lovely lady: 1. They are complex blends, with numerous, delicious characteristics. Never one-sided or transparent. 2. They are full-bodied for that va-va-voom factor. 3. They are very hard to forget. Too little and you’ll definitely be wanting more. Too much and you’ll be completely drunk with love.
The Red
The White
2010 Angry Wife Red The 2010 vintage of Angry Wife Red is a delicious example of a full-bodied red wine. Made with a top-secret blend of grapes (strictly between Claudio and our winemaker), 2010 Angry Wife Red will entice with aromas of black currant and vanilla and flavors of blackberry, dark chocolate, mint, oak and a bit of leather. This is the kind of wine you’ll want to enjoy with stronger, robust foods. Think dry-aged steak and strong cheeses. Try it with our recipe this month for Filet of Beef with Red Wine Reduction, found on page 3.
2012 Angry Wife White Our newest vintage of Angry Wife White is a mediumto full-bodied style white wine. 2012 produced a wine reminiscent of the tropics, with passion fruit, peach and pineapple flavors. There is the subtlest bit of oak on the finish, making Angry Wife White a very versatile wine. We think you will like it with foods like roasted chicken or penne with a creamy walnut sauce. 2012 Angry Wife White also stands up beautifully to fish and shellfish: try this month’s recipe for Spicy Ahi Ceviche, found on page 3.
Ponte Wine Club Selections Winemaker’s Choice: 1 Angry Wife Red, 1 Angry Wife White | Red Wines Only: 2 Angry Wife Reds White Wines Only: 2 Angry Wife Whites | Cousins’ Club: 1 Juliet, 1 Isabel Wine Club Members: Save 30% on the 2010 Angry Wife Red and 2012 Angry Wife White when you reorder at pontewinery.com or in the Tasting Room through May 31st.
Filet with Red Wine Reduction from Bouquet Paired with our 2010 Angry Wife Red
Spicy Ahi Ceviche Paired with our 2012 Angry Wife White
Happy First and Tenth Anniversary to Us! Next month marks our 10th(!) year of business as a working winery and tasting room. Plus, it’s been a full year since Ponte Vineyard Inn opened, if you can believe that! It seems like just yesterday we were cleaning off the construction dust and welcoming our first guests. You know we couldn’t let occasions like this pass without major celebrating. To start, we are offering hotel guests 10% off the best available rate on the 10th of each month for the rest of 2013. Yes, Members, that is in addition to your Wine Club discount, so if you stay on the tenth of any month, you’ll enjoy 30% off the daily rate. Please note, though, you must book your room at least 10 days in advance. You will also find discounted prices on select wines in our Tasting Room. The next is on Friday, May 10th and the special is on our dessert wine, Mistela. Stay tuned for even more amazing wine and hotel offers this year, and look out for our special anniversary edition newsletter in your June shipment!
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Spicy Ahi Ceviche Spicy Sriracha Dressing 1 tbls pineapple juice 2 tbls white wine vinegar 1 ½ tsp Chipotle puree ¾ tsp Dijon mustard ½ cup extra virgin olive oil Salt and pepper to taste
1 tbls lime juice Zest of one lime ½ cup Sriracha ¾ tsp honey
Filet with Red Wine Reduction
owner’s reserve 2012
Combine all ingredients except the olive oil in a blender. Blend on medium speed and slowly pour in the olive oil. Once mixture is well combined, taste and salt and pepper to taste. Ceviche Salad 2 Kiwi fruit 1 cup jicama 1 cup sushi grade Ahi ¼ cup scallions Spicy Sriracha dressing Fried Wontons ¼ cup Cilantro, chopped finely 1 English cucumber, washed but not peeled 1 Tbs white sesame seeds Slice cucumber into long thin (Julienne) strips using a mandolin or sharp knife. Strips should be about six inches long and matchstick thin. Chop kiwi fruit, jicama, and Ahi into small ¼” cubes. Slice scallions finely, using both the white and green part. Combine cucumber, kiwi, jicama, Ahi, cilantro, and scallions together in a bowl. Toss in a ¼ cup of Sriracha dressing until well coated. Place on a plate. Garnish with sesame seeds and fried wonton.
Reduction 2 cups veal stock 1 carrot, chopped 1 tbsp canola oil 1/4 teaspoon salt 1 small onion, chopped 1 celery stalk, chopped 1/4 cup Angry Wife Red wine 1 1/2 teaspoons ground black pepper 1/2 cup flour (as needed)
owner’s reserve 2010
Add canola oil, carrots, onions, and celery to a saucepan. Sauté over medium heat until tender. Whisk in flour with a fork to make a roux, add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. Strain glace to remove solids. Tenderloin 4 (6oz) beef tenderloins Pepper to taste Angry Wife Reduction
Salt to taste Seasoned breadcrumbs
Season tenderloins with salt and black pepper and place on a grill over medium high heat. Cook to desired level of doneness, and remove. Press the top of each cooked tenderloin into the seasoned breadcrumbs and place on a sheet pan. Place under a broiler for about 1 minute, until breadcrumbs begin to turn golden brown. Spoon some Super T demi glace on each plate, place tenderloins on the sauce, and serve with grilled asparagus and baked potato “fries”.
Mother’s Day or Angry Wife? Unless you’re drinking it, there’s no room for Angry Wives on Mother’s Day. So make sure you treat her nicely. After all, she’s not just a mom. She’s the family chauffeur, chef, doctor, housekeeper, teacher, psychologist…let’s face it…mom pretty much does it all. So do something special, like bringing her to Ponte on Mother’s Day. She will love the sweeping vineyard views, a glass or two of her favorite wine, award-winning cuisine, and, best of all, she won’t have to lift a finger. Reserve your table for the family at The Restaurant at Ponte and enjoy the new spring menu filled with seasonal creations such as lamb chops with spring vegetables, and shrimp bruschetta with Moscato balsamic. And the new desserts? To die for. If breakfast is more your style, be sure to reserve your spot at Bouquet where we will be offering extended breakfast hours. Reservations at both restaurants are absolutely recommended. The Restaurant at Ponte: 951-252-1770 Bouquet: 951-676-7898