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Need to Recuperate? Indulge in a weekend getaway to Paso Robles!
Daniel Daou The Road to the Best Cabernet Sauvignon in the World
Daou Vineyards
A 360째 View of the World WINTER WINTER 2013 2013
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MAGAZINE WINTER 2013 | Volume 1 Number 1 PASO ROBLES EDITION
Publisher Jaylene Marotte & Chrystal Tunnell Editor Jaylene Marotte Advertising Chrystal Tunnell Creative Director Penny Fitzgerald Graphic Designer Darrell Russell Contributing Writers Jaylene Marotte Jamie Relth Judith Amber Larry H. PeĂąa
Contributing Photographers Cover: Joe Bauer Linda Tanner, Daniel Pellegrino, Jenny Mason, Malcolm Carlaw, Adrian Numez, Chaz Roberts, Pedro Salaverria, Sara Bareilles
Submissions Welcomed Our goal with The Winepress is to bring relevant content, interesting stories about local wineries and businesses, and all things of consequence to the Paso Robles area. If you are interested in joining our team and contributing to our print or online content please send your resume and sample article to Jaylene@thewinepressmagazine.com
Advertising 1869 Coolcrest Ave Upland, CA 91784 To advertise call: Chrystal Tunnell 888-976-2429 x705 Email: Chrystal@thewinepressmagazine.com Website thewinepressmagazine.com
Š 2013 Vineaous Media All rights reserved. No part of this periodical may be reproduced in any form or by any means without prior written consent from The Winepress Magazine.
Printed in the USA 4
THE WINEPRESS MAGAZINe WINTER 2013
Letter from the Editor
Greetings Fellow Wine Lovers Welcome to the first edition of The Winepress, a quarterly magazine with the goal to bring you the best of the Paso Robles wine region. When Chrystal and I began this journey our goal became clear, showcase the best of Paso Robles and deliver it to your home. We will strive to bring you the best wineries, restaurants, hotels and experiences to be had in Paso Robles. We will cover current topics relating to wine and the Paso Robles wine region. You will notice that each issue will feature a winery, a winemaker, restaurants, hotels, local businesses and events that all focus on a central Jaylene Marotte theme. Our first issue is built around luxury and indulgence. The holidays are Editor in Chief over and Valentine’s Day is quickly approaching, why not plan a romantic get away to Paso Robles to indulge in fabulous wines and adventures. While you’re here, plan a relaxing spa treatment or a romantic dinner to complete your day of wine tasting. Whatever activity speaks to you as relaxing or romantic, we hope we have given you some great ideas and that you will visit us soon in Paso Robles. Chrystal and I have been friends since Jr. High and have shared all of life’s greatest milestones; water polo championships, prom, high school graduation, college graduation, marriage, children, home ownership and now starting a business together. Growing up a stones throw away from Paso Robles, we watched it move from a small agricultural town to a premier wine region. Although life has taken us beyond the Central Coast, we are excited this opportunity will allow us to go back to our roots and Chrystal Tunnell rediscover our home. We hope that each issue can serve as a guide for your next visit to the Publisher Paso Robles area as well as impart something new about wine. We look forward to visiting you again in a few months. Thank you,
Jaylene Marotte Editor in Chief Live, Laugh and Drink Wine!
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Contents Winter 2013 featured Event 11 46 East Presents Esprit du Vin An annual pairing festival presented by 13 Paso Robles wineries.
Winery 12 Daou Vineyards The family centered, premier winery boasting wonderful wines and spectacular views.
Winemaker 15 Daniel Daou Join Daniel Daou on his quest to make the best Cabernet Sauvignon in the world.
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around town Hotels 18 Hotel Cheval 37 The Carlton Hotel
Restaurants 20 Enoteca 29 Bistro Laurent
Product 21 Happy Acres Family Farm
Businesses 26 River Oaks Hot Springs
wine topics 8 Winery Maps
36 Vino + Therapy Studio
10 Tasting Tips
39 Vivant Fine Cheese
22 How to Taste Wine
42 Central Coast Trolley
27 DIY: Wine Lights
B&B
43 Wine Recipe: Beef Tenderloin with Red Wine and Shallot Sauce
32 High Ridge Manor
44 Upcoming Events
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PASO ROBLES WINE
N
NOT TO SCALE
Drake Rd
e y Rd
To Lake Nacimento
C
en m
Na ci
V
Ma h o n
Wineries Businesses
L to
r eD ak
s Rd Marco San
Mondo
DOWNTOWN PASO ROBLES
Jacob Toft
Bella Tierra Ln
Starr Ranch
Chronic
Ch imney Rock R d
Carmody McKnight Estate
Kukkula
Tablas Creek Halter Ranch
Ade
Adelaida
d aR laid
Wild Coyote Twilight
Vin eya
r rd D
Nadeau Family Vintners
Calcareous
Minassian-Young
Pasolivo Olive Oil
Stac
Villa Creek R
wC
Opolo
Rd
Vine yard Dr
Piperstone
Jada Proulx Denner Westberg
Per Cazo
Hearthstone
Treana & Hope Family
Donatoni Berardo
Las Tabl as Willo w Cr eek
Jack Creek
Harmony Cellars
Epoch Estate Rocky Creek
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Yor k Mtn R
d
ck C Ja reek Rd
46W
Booke
G
Boo ker
Rd
1
Caliza
Ke Hunt Lon
Shale Oak Changala Croad Kaleidos Linne Calodo
Rd
Midnight BrianBenson Dark Star Red Sextant Soles Niner
Rd kdale Oa
Dover Canyon
Live Oa k
Township Rd
t
Twin Coyotes Stolo Family
Dunning d Nid erer R
S Main
CAMBRIA
L’Aventure
ree k
Black Hand Cellars Moonstone Cellars
HammerSky Oso Libre Chateau Margene Roxo Port
Frate Wi lo
l
El Colibri Boutique Hotel
Peac hy C anyo n
Stanger
Kile r Ca nyon Rd
d
Jens en Rd
r hD Beac stone Moon
Thacher
Carina
DAOU
Paso
Las Ta
Cypher
Win ery R d
Klau Mine Rd
Hidden Mtn Rd
Justin
Rangeland
Edmond August
Vente
Turley Rotta ONX
J. Lohr
C anyon Jardine Rd
Dr
Brochelle Hug Barrel 27
Adelaide Inn Spring St
cked Stone
Vina Robles
ve
rings Rd
Écluse Cha rola is Rd
Neal Springs Rd
Bella Luna
Wild Horse Laraneta
o
Hansen Hidden Oak A ar R d
Rd
AmByth Estate
Pomar Junction
om
Lupi ne L n
mp let on
TEMPLETON
Victor Hugo
Ln
Clavo
Creston Rd
Still Waters
nd o
rD El Poma r
Re d
Ram ada Dr
M ain
St Vineyard Dr
Limestone Way Marquita Ave
Te
Bethe l Rd
eux
Sculpterra
lmo nd D r
Sarzotti
Cripple Creek Rd
Port
ablas R d
Gelfand
Rasmussen
Bella Ranch Rd
enneth Volk ne Madrone
Union Rd
Rd ton Cres
r Rd Arbo
Castoro Cellars Veris Grey Wolf
Rockin’ R
Cass
S. Riv er Rd First Crush Cellar Mates
Summerwood er Zenaida Edward Eagle Sellers Castle Peachy Canyon
Bianchi
an Sp
Linne Rd
Windward
Tobin James
Penm
6th St
Niblick Rd
elli Perata
Mill Rd
Robert Hall Mitchella Pear Valley Penman Springs Clautiere
Rd on Uni
Terry Hoage
Broken Earth Steinbeck Paso Port
Vine St
Paci fic A
Riverside Ave
PASO ROBLES
46E
Cellar 360 Meridan
Derby Branch Rd
Na c imento L a ke
Villicana Alta Colina
Eberle EOS Estate
Gold en E agle Way
d
Estr ella Rd
Buena Vista Dr
San Antonio
Bon Niche
Cinquain
Tower Rd
Le Vigne
24th St
o
Rd
Vines on the Marycrest
Four Sisters Ranch
ny Ca
Ge ne seo
101
ollen Rd nD Vo
nR
Airport Rd
Welllsona Rd
Graveyard
Tackitt Family
J&J
ta
Silver Horse
RN Estates
Mustard Creek
d
Pl e
River Star
Ho g
Caparone
Ranchita Canyon
Ra nc hi
Vista del Rey
d er R Riv
San Marcos Creek
Villa San-Juliette
a n t Rd
COUNTRY
Cross Ca n yon Rd
as
Locatelli Pretty Smith
B&E
Burbank Ranch August Ridge
S El P
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Wine Topics
wine Tasting Tips How to make the most out of your day tasting
Focus… choose four or five wineries located close together. Don’t try to visit every winery suggested. Enjoy the day tasting, not driving. If your wish list is long, come back! Drink…water! Keep a cooler filled with water in your trunk. In between wineries drink a bottle of water. You’ll stay hydrated and will feel better the next day. Plan a picnic. On your way out tasting pick up a deli spread. Find a great spot to enjoy your food, the view and of course the wine. If you are a large group (6+) call ahead to make sure the winery can manage your group. When a winery is staffed to provide your group attention, your tasting experience will be enhanced. Have a DD or make alternative arrangements to take you tasting. Paso roads are winding and narrow. Not a good mix after a day of tasting.
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Featured
E
Event
sprit du Vin, an annual pairing festival celebrating the fun, free spirit of a unique region, happens Saturday, January 19 at Villa San-Juliette Winery in San Miguel. Thirteen Paso Robles wineries will present some of their special reserve wines, paired with gourmet cheeses from around the world, including locally crafted artisan foods. The event is hosted by 46 East, a consortium of wineries located in the rolling hills along Highway 46, east of the 101 Freeway. One of the oldest winery associations in the region, 46 East comprises an eclectic mix of vintners, united by a unique location and an attitude that wine should be fun. “Wine is our lifestyle. Wine is fun and not pretentious,” says Zina Miakinkova-Engel, president of 46 East and the event coordinator. “Our motto is, ‘Let’s pop open a bottle and have a good time.’”
46 East presents Esprit du Vin By Larry H. Peña
Each winery is bringing two of their limited production offerings—special labors of love that you won’t find anywhere else. Don’t miss Le Vigne Winery’s 2007 Cuore della Vigna Estate Super Tuscan, and Vina Robles’ 2009 Estate Petit Syrah. In addition to serving as president of the 46 East, Miakinkova-Engel is also the Central Coast Cheese Lady of Le Vigne Winery, and collaborated with the wineries to perfectly pair one wine from each winery with an interesting cheese. The event will feature cheeses from California, Oregon, France, the Netherlands, and everywhere in between. A different member of the 46 East hosts the event each year, and this year’s host is the luxurious, Tuscany-inspired Villa San-Juliette, a brand new member that just opened in October. Like most of the wineries of the 46 East, it’s a hidden treasure far off the beaten path—but also like most of the 46 East, the destination is well worth the trek. The intimate and popular event has sold out every year, so if you haven’t purchased your tickets yet, act now. For more information, visit pasorobleswinerieseast.com. Tickets are available at BrownPaperTickets.com – $20 per person, or $35 per couple. The doors open at 5 p.m.
The Wineries of 46 East Bianchi Winery Brochelle Vineyards Broken Earth Winery Cellar 360 & Meridian Vineyards Eberle Winery Eos Estate Winery Le Vigne Winery Mitchella Vineryard and Winery Rockin’ R Winery San Antonio Winery Tobin James Cellars Villa San-Juliette Vina Robles
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Featured
Winery
Daou vineyards 360째 world a
view of the
By Jaylene Marotte
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I love this winery! Not just because they make some of the best wine around, and they do. I love this winery because of the amazing tasting room, the stellar staff, and one of the most gorgeous views in Paso Robles. Better yet, to visit Daou Vineyards is to visit family. In 2007 Georges and Daniel Daou decided to follow a dream and search for the perfect location to start their winery. After finding success in the technology sector together, Georges and Daniel set out on another joint venture. Having clearly defined their roles, Georges overseeing sales and marketing while Daniel oversees the winemaking, all that was needed was the perfect location. When they found Paso Robles, they knew they’d found home. The terroir is perfect for growing grapes that would build the strength Daniel desired in his Cabernet Sauvignon. The Daou brothers had another vision for their winery; a staff of knowledgeable, customer-oriented wine enthusiasts. The notoriety and reputation of Daou draws large numbers of visitors streaming through their doors. Despite the masses, you won’t feel like
a number. The employees are gracious hosts to all guests who enter. You are greeted warmly and taken on a journey as you sip their wines. The journey is told from first hand knowledge gained from frequent visits with Daniel to the cellar. If the outstanding staff and amazing wines weren’t enough, the view from the tasting room will make even the harshest critic go soft. On your way up to Daou Mountain, as it is affectionately referred to, grab something to nibble on while soaking in the view and, of course, sipping some of the finest wine in Paso. Perched on one of the highest points in Paso Robles, you can see every point of the valley. The outdoor area has plenty of comfortable seating; a great space to nibble on hors d’oeuvres while enjoying a glass of your favorite wine from that day’s tasting.
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At Daou Vineyards you will come for the wine and stay for the view.
Inside the tasting room bar is a one of a kind masterpiece that you simply must see to appreciate. Made from Mexican white oynx and illuminated from the inside, it is a beacon that welcomes all who enter the doors to taste. Grandiose in look, the tasting room adds to the luxury of the tasting experience you receive at Daou. The large glass doors fold open to the patio area and bring the outdoors in, making the already expansive tasting room feel larger. Now that the bells and whistles have been covered, let me share with you why this winery is proving to be a mainstay of Paso wineries: The exceptional wines! While the journey began with a desire to create the best Cabernet Sauvignon, Daou is not a one trick pony. While yes, the Cab is sensational; the depth of their offering is impressive. From a balanced Chardonnay to a blend named Celestus, made of Syrah, Cabernet Sauvignon and Petit Verdot as well as a special release each April, you are sure to be pleased. An added bonus is that Daou has an aging chart on their website so you know if you should store or drink your wine. For more details on the wine and the process, be sure to read the article about winemaker and proprietor Daniel Daou. At Daou Vineyards, you will come for the wine and stay for the view. While you may happily include it in your itinerary, without a doubt the view will inspire you and the wine will make you a loyal fan. Join Daou this January for bite-sized culinary creations from their onsite Executive Chef, Ryan Sims. Visit www.daouvineyards.com for more information.
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Daou Vineyards & Winery 2777 Hidden Mountain Road
 Paso Robles, CA 93446 For more information Call 805-226-5460 Visit www.daouvineyards.com
Featured
Winemaker
Daniel
Daou
The Road to the Best
Cabernet Sauvignon in the World
Daniel Daou By Jaylene Marotte
WINTER 2013 THE WINEPRESS MAGAZINE
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Featured
Winemaker
y conversation with winemaker
Daniel Daou started out about family. Working with his brother, hoping one day to share the cellar with one of his daughters and his son;
family is at the core of Daniel’s work. Sharing a little about my family, we find that we both have a daughter named Katherine, with a K. Since this spelling of Katherine is German, he asks if my family is of German decent. I answer, no. They are actually from the Alsace Loraine region of France. I feel immediately selfconscience about my butchered pronunciation in front of a native Frenchman, however when Daniel repeated it; said the name so elegantly and without judgment of my poor French skills. At this moment I was once again reminded of his gracious spirit and one of the reasons why Daou is among the top wineries in Paso: the people. Having a friendly and inviting staff is very important to Daniel. As one the owners and winemaker, Daniel strives to train his staff in all aspects of the winemaking process but also in the importance of being a gracious host. You see this executed by the staff as they warmly greet you and knowledgeably walk you through the tasting experience. Daniel frequently seeks the opinion of his staff when creating a new wine and often invites the staff to the cellar to experience the winemaking process first hand. For Daniel, it’s an honor when people visit Daou Vineyards. He ensures that each guest has the best experience; from the staff to the wine. Daniel’s hope for guests is that they will recognize the balance of skill, dedication, and vision he has invested into each bottle. 16
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When Daniel’s dream of becoming a winemaker came to fruition, he knew his goal was clear, make a Cabernet Sauvignon to rival the best in the world. Recently winning best of class for his 2009 Cabernet Sauvignon at the American Fine Wine competition it could be argued his has met that goal.
Daniel’s favorite varietal has always been Cabernet Sauvignon because it is a powerful and elegant wine with complex flavors that evolve as the wine releases. When the opportunity came up for Daniel to start his own winery with his brother, Georges, the emerging Paso Robles area was the ideal location. With a dream to create the best Cabernet Sauvignon combined with the knowledge of traditional French techniques, finding the right fruit completed the equation. The California sun grows the fruit strong and complex; the French technique provides an elegant finish to the wine. Daniel doesn’t press any of his wine. He uses a process called “free run” or, as known by the French, vin de Gout, “the wine of taste.” This process yields less finished juice than pressing, typically 80-100 gallons per ton versus 165 gallons per ton when pressed. It ensures the highest quality juice. A few days into fermentation, Daniel will introduce additional yeast as the native yeast is not reliable enough to completely dry out the wine. In using these techniques, Daniel achieves his goal of not making a “fruit bomb” which can happen easily when a wine has high residual sugar. A dry characteristic to wine equates to low residual sugar. When Daniel’s dream of becoming a winemaker came to fruition, his goal was clear: make a Cabernet Sauvignon to rival the best in the world. Recently winning best of class for his 2009 Cabernet Sauvignon at the American Fine Wine competition, it could be argued his has met that goal. WINTER 2013 THE WINEPRESS MAGAZINE
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AROUND TOWN
Hotel Cheval
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An Equine, Canine & Wine Getaway By Jamie Relth
Hotel Cheval, meaning “horse hotel” in French, and aptly offering rooms named after historic racehorses like Rosebud and Hightower, fits right into Paso Robles’ chic-yet-countrified surroundings. A city equally known for its rodeos and ranches as for its renowned wineries, juxtaposes rural simplicity with cosmopolitan refinements, best exemplified in the businesses and restaurants lining the quaint downtown City Park. Hotel Cheval, located just off the square and steps from some of the area’s best eateries, sets the standard for this unique Paso Robles cultural mélange, offering visitors a boutique inn with the charm and hospitality one might expect from a small-town B&B, and the high caliber amenities and luxuries of a big-city hotel. Luring tourists to the trough is the classy Pony Club, the street-side lounge featuring an impressive horseshoe-shaped bar serving local fine wine and beer. The Pony Club, which attracts a full house of vinophiles and features regular live music and entertainment at night, by morning, serves as the breakfast dining room for hotel guests. Visitors can pass from the lounge into the private Mediterraneanstyle inner courtyard to enjoy a glass of wine at one of the cozy outdoor seating arrangements clustered around artfully designed fireplaces and fountains. After an evening’s repose by the fire or out on the town, guests adjourn to one of the sixteen surrounding suites — rooms proffering privacy and elegance enough to feel more like up-scale apartments, with a real metal key to fit the image. Amid unique accents like horsehair courtesy signs and giant wine cork decorations, a Luxury Suite like the Hightower invites indulgent relaxation with lofted ceilings, plush California King beds with down comforters and 400 thread count cotton sheets, craftsman furniture, flat screen televisions and every amenity from Gilchrist & Soames soaps to a nightly turndown service of premium dark chocolate squares. And the luxuries are not reserved for human guests only: for a $30 daily fee, Hotel Cheval proudly welcomes dogs up to 80 pounds, providing canine creature comforts such as Buddy Biscuits, doggy beds, clean-up bags and food and water bowls. In short, for lovers of all things canine, equine and wine, Hotel Cheval is simply divine.
Hotel Cheval 1021 Pine Street Paso Robles, CA 93446 For more information Call 866-522-6999 Visit www.hotelcheval.com WINTER 2013 THE WINEPRESS MAGAZINE
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AROUND TOWN
Enoteca
Hotel Restaurant With Ambiance By Jaylene Marotte Sitting by the fire sipping on some local wines and enjoying a nice conversation with my mom, I almost forget that a step away, just beyond the fireplace, is the hotel check-in desk. Oh how I would have loved to stay by that fire all night long. Alas I have a dinner to get to. With an ever-changing menu to accommodate seasonal items, every visit to Enoteca at La Bellasera Hotel and Suites will bring new options and surprises to even the most frequent guests. The executive chef designs an Italian-inspired menu and places a contemporary twist on all the menu items. 20
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Tonight we start with an heirloom tomato salad. Every ingredient is sourced locally and the freshness jumps off the plate. Next is the filet mignon with garlic mashed potatoes and roasted vegetables. This food is outstanding. But despite the incredible menu, Paso is not short on great restaurants. What makes Enoteca stand out is the location. Hotels often have restaurants onsite, but it’s rare that the hotel restaurant is a local favorite. At La Bellasera Hotel & Suites, guests and locals alike are delighted by the delicious food and the great ambiance provided by the comfortable seating—and of course the large, inviting fireplace. Even if you’re not staying at La Bellasera, dinner at Enoteca is worth the trip. Whether you’re dining with a small group or planning an intimate dinner for two, you will be sure to have a fabulous culinary experience.
Enoteca is located in La Bellasera Hotel & Suites 206 Alexa Court Paso Robles, CA For more information Call 805-238-2834 Visit www.labellasera.com
AROUND TOWN
Happy Acres Family Farm:
By Jaylene Marotte
Milking the Luxury
Don’t be fooled by the quiet at Happy Acres Family Farm. Even if you don’t see a single employee, the shop at this unique dairy most likely is open, waiting to provide you with creamy, luxurious, all-natural skin care products. The shop is a touching throwback to a bygone era. Faith in the honor system allows consumers to leave money for their items, no questions asked. Next to the quaint storefront is the pasture where the goats graze and anxiously await a snack from a visitor. Inside the store you will find some of the most luxurious beauty products around. All made from goat milk, the products range from lotion to face wash to night cream. Goat milk has long been hailed as a superior moisturizer due to the fat content and
the fact that goats have the same pH levels as humans, allowing easy absorption into the skin. Not only are the products of the highest quality but the packaging is beautiful as well, making these great gifts for loved ones and friends. Owner Stephanie has a passion for the products she makes and hopes to share her passion with all who visit and indulge in her creations. With high-quality products and a fun experience, Happy Acres Family Farm is a must-visit for your next trip to the greater Paso Robles area.
Happy Acres Family Farm 1955 Templeton Road Templeton, CA For more information Call 805-434-7580 Visit www.happyacresfamilyfarms.net
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HOW to
taste WINE By Jaylene Marotte
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WINE TOPICS
The Key to Swirl, Sniff and Sip!
N
ow I will not proclaim to be an expert at wine tasting, but I have had my fair share of wine. Well, probably more than my fair share. Along the way, I have been fortunate enough to experience amazing wineries and meet experts in the field of wine who imparted some wisdom on to me. First let’s answer: Why is it important to know how to wine taste? Well it’s not. Simply tasting wine in good company is fun enough. But why stop with a simple buzz and one good day when it leaves you staring blankly at a wine list, not sure about what you should order? Knowing how to taste wine helps you to understand what you like in wine and how to find that perfect glass every time. If you understand what makes a “floral” white and if you like it or not, then you will select a wine confidently. So let’s start with the first step - how to hold the wine glass – by the stem. Yes, it’s that simple. There is a very simple reason for this and it has nothing to do with how it looks. Think - body temperature. Temperature greatly impacts the way wine tastes: you do not want a wine to be too warm or too cold. By holding the glass by the stem, you reduce how much of your body heat impacts the wine’s temperature. Next look at the color of the wine. The color will provide clues about the vintage, the varietal, and how it was aged. For red wines, the younger wines will be brighter in color where older wines will be darker and more like the color of brick. For white wines, the colors will vary from pale green to a deep golden color. As whites age, they become more golden in color. Wines that have been aged in oak will also be more golden in color. Now the next step is often misunderstood and even mocked as being pretentious, but the swirl is an important step in really getting all the flavor and aroma from the wine. Before outlining the proper swirl, let’s uncover why it is important. As the wine is swirled, it will aerate the wine allowing the bouquet to fully release. You now can smell all the notes a particular wine has, and this will help you fully
Serving a wine too cold or too warm can turn a good wine bad. Contrary to popular belief white wine should not be served cold, chilled yes, but not straight out of the fridge cold. Even more tightly held, red should be chilled slightly. Depending on the varietal, white wine should be served between 48-52 degrees and red wine between 54-65 degrees.
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taste the wine better. Okay, now for the technique of swirling. Keep the glass flush with the counter and gently swirl in small circles for 10 – 20 seconds. Well, all that swirling has to lead to something and that would be sniffing or smelling your wine. Don’t worry. We are almost to the drinking! After sufficient swirling you can sniff your glass and be filled with all the specific scents of the wine. Now you can either stick to the top of the glass or you can really get your nose in there and sniff. In deciding which works best, I stand firmly behind: to each their own! Experiment a little to find which way works best for you.
What your Tongue Tastes
Did you know that 80% of your sense of taste is actually in your nose?
Finally, drink! Not too quickly! Don’t let all the time and patience you put into the previous steps go to waste by taking a big gulp because you will not get all the flavors. Take a small sip, let the wine slide across your tongue and take in all the goodness. Different parts of your tongue detect different flavors, so by moving the wine across your entire tongue you will pick up all the flavors in the wine. Most professional wine tasters will spit out their sip after going through the steps above. For me, that takes away most of the fun. Just remember that your tongue will tire quickly and, without properly resting between tastes, you run the risk of missing out on some of the flavors.
Now go, walk up to that tasting room bar, ask for a flight and taste with confidence! When the tasting room employee points out the coffee or oak flavoring, you won’t be staring blankly at them shaking your head yes just to save face. You will actually be able to taste those flavors. Find the wine you like and enjoy it confidently!
Decantur vs. aerator: In the old days we would have to put an entire bottle of wine into a decanter hours before intended drinking time to achieve optimal release of aroma. Now you can achieve the same result one glass at a time, which is great. If you didn’t finish the entire bottle, your wine would still be good the next day. Once decanted, the “use it or lose it” rule is in place, although in my home that is rarely a problem! Interested in learning more about wine tasting, check out First Crush’s Paso Robles Wine 101. This class will take you through the common varietals found in Paso, along with how to taste them. Visit www.firstcrushwinemaking.com for additional information. 24
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AROUND TOWN
River Oaks Hot Spring Spa A Natural Luxury By Jaylene Marotte
River Oaks Hot Springs Spa 800 Clubhouse Drive Paso Robles, CA 93446
All too often, the weekend getaway we took to relax leaves us in need of another vacation. In a destination full of new adventures and experiences, River Oaks Hot Springs Spa in Paso Robles is your opportunity to truly unwind. Thermal mineral springs have long been thought of as a source of relaxation and healing properties. Paso Robles has one of the greatest mineral springs in the Central Coast region. River Oaks Hot Springs combines the natural healing benefits of hot springs with custom massages and services for a unique spa experience. Completely remolded in 2006, River Oaks Hot Springs is modern, elegant and completely luxurious. Whether you want to simply soak up the mineral goodness or are looking to indulge in a relaxing massage, you will find your experience at River Oaks divine. With services ranging from body massages to facials and everything in between, you are sure to find the perfect service to complement your weekend in Paso Robles. If you are looking to make a day of it, River Oaks Hot Springs offers several great packages. One centers around olive oil, another local specialty, and includes a full bottle of local wine tub side, a full body massage and a facial. So while you may have come to Paso for the wine, the spa will keep you coming back!
For more information Call 805-238-4600 Visit www.riveroakshotsprings.com 26
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Relax, Soak, Heal
WINE TOPICS
DIY Art:
Wine Lights
Light Up Your Wine Memories By Jaylene Marotte
W
hile I try to be more sophisticated with my wine selection, I have been known for choosing a bottle solely on how pretty it is. What can I say, I am a girl and I like pretty things! Between the “pretty” bottles and the sentimental bottles I have built up quite the collection. A few years ago I was at a friend’s house and she had these wine bottle torches set around her backyard. They were really cool and I always loved the idea, however, I didn’t know how to make them. Time passed and I forgot about it until I stumbled onto this little website, pinterest.com. You may have heard of it. I decided to search for the wine bottle torches I had seen so many years earlier. Once I found the best set of instructions I set out on my DIY adventure. So here you go. My guide to making your own wine bottle torch:
Supplies: ½” copper coupling ½” copper cap Tiki torch replacement wick Tiki torch fuel Electrical tape Empty wine bottles Water (optional)
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1 Place the wick into the coupling so a little bit hangs out the top.
2 Wrap the bottom of the coupling with the electrical tape so that it fits snuggly into the top of the wine bottle.
3 My wicks only reached half way down the bottle, so I filled the bottle up with water first and then poured the oil in. The oil will sit on top of the water allowing you to not have to use as much oil.
4 Place wick in the bottle. 5 Light the wick and enjoy. This is a really simple project with a big impact. The torches help provide great light and keep the bugs at bay while displaying your treasured wine bottles. I did find it was best to let the torches sit for a few hours so the oil can move up the wick. This way the torch stays lit. Next issue, I will be showing you several DIY projects to recycle all your wine related items.
Follow me on pinterest.com for more wine related DIY projects
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1215 Ysabel Avenue ~ Paso Robles A Short Walk to the Paso Robles Event Center
805-238-2770 ~ 800-549-PASO (7276) THE WINEPRESS MAGAZINe WINTER 2013 www.adelaideinn.com~Email: res@adelaideinn.com
AROUND TOWN
Bistro Laurent: Tour du France By Jaylene Marotte
A weekend get-away brings excitement, adventure and the dreaded question: where to eat? Sometimes the goal is to find the best little restaurant that all the locals frequent. Other times the goal is simply edible and inexpensive. While the latter has its time and place, the restaurant explored here is more than just edible; it’s an indulgent treat. The outdoor patio makes for the perfect setting for a quiet lunch or an indulgent dinner. Locals and tourists alike commingle at this prestigious restaurant, which is a must visit for a weekend get-away. It just might become a favorite! The owner and chef, Laurent Grangien, designs the menu to perfectly pair wine with each of the 4 or 5 courses. As you work your way through each course, you will not only discover delicious French cuisine but also wines, both local and French. The sommelier, Ian Adamo, hand selects the expansive wine list to create a well-rounded variety. While the prices are not inexpensive, the quality of both the food and the experience provides enough justification for the splurge. If a 4 or 5 course meal seems too much, choose an a la carte option. With over 40 items on the a la carte menu, you’re sure to find something to fit your mood. Did you find the perfect bottle of wine while out tasting earlier in the day? No problem. Bring it to enjoy with dinner for a small corkage fee. If the perfect bottle of wine is still in need, either to enjoy with dinner or to take home, step next door to the wine store diligently managed by Ian. With local and French wines available, Bistro Laurent you will be sure to find the perfect bottle. 1202 Pine Street Let the staff know the variety and how Paso Robles, CA much you are looking to spend, and they will pair you with the perfect bottle. For More Information If you are looking to make your Call 805-226-8191 weekend a memorable one be sure to Visit www.bistrolaurent.com include Bistro Laurent in your itinerary, you will not be disappointed. WINTER 2013 THE WINEPRESS MAGAZINE
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Experience… Plump, ripe berries from the vine Regional wine country cuisine Connecting with growers and winemakers
Discover… What winemaking is like New friends, new memories 30
THE WINEPRESS MAGAZINe WINTER 2013
World-class wines
First Crush
Experience Paso From Wine Tasting to Winemaking
In Paso Robles
there are hundreds of wineries. Only First Crush provides unique “berry-to-bottle” wine experiences that enhance the typical winery encounter. From tasting to bottling your own wine, First Crush has something to offer every wine lover. For the taster, great wines with fun names will enhance your tasting experience. One of their most popular wines is Soul Mate, a nicely balanced Bordeaux blend. With hints of cherries, oaks and spice, it’s a classic Bordeaux blend. Their newly built, shared tasting room, Cellar Mates, is a collaboration of four boutique wineries. A stop at Cellar Mates is a great way to taste a variety of wines without the travel time. Your experience with First Crush doesn’t end with wine tasting. Owners, Becky and Lowell Zelinski had a vision to share their passion for winemaking, love of the region and insider knowledge with wine lovers through fun, extraordinary and educational harvest experiences. Their classes on blending and tasting wine let you experience wine in a new way. Blending seminars offered at First Crush are for wine lovers of all levels and provide an entertaining overview of blending wine. Other wine tasting classes and events provide education and context for the tasting experience, allowing wine lovers to achieve a better appreciation for wine and tasting wine in a fun and unique way. If you have more time to devote to your wine experience, are interested in learning how wine is made or making your own wine, don’t miss their fall hands-on Crush Encounters. They also offer behind the scenes tours of wine country during harvest. You’ll love one of their unique harvest programs. Whether you’re spending one day or several days in beautiful Paso Robles, First Crush has an all access pass to best suit your needs. First Crush also caters to private parties and offers all inclusive packages that include accommodations. From bachelorette parties, corporate events, family gatherings or just romantic weekend getaway for two, First Crush can take you to the tasting room and beyond to create the perfect wine experience for you.
distinctive wine experiences
First Crush Winemaking / Cellar Mates 2975 Limestone Way Paso Robles, CA For more information Call (877) 82-CRUSH Visit www.FirstCrushWinemaking.com WINTER 2013 THE WINEPRESS MAGAZINE
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AROUND TOWN
HIGH RIDGE MANOR
Paso’s most intimate and breathtaking B&B
T
en years ago Jim and Cindy Roberts were hard at work in Southern California. To relieve the tension of demanding careers, they spent as many weekends as possible exploring destinations like the Napa Valley and Monterey Peninsula. They fell in love with the B&B lifestyle—in their minds, the only way to truly get away from it all. Those experiences as bed and breakfast guests themselves are an integral part of what led Jim and Cindy to create High Ridge Manor, one of the most romantic bed and breakfast establishments in Paso Robles and in the nation. “Jim and Cindy make us feel right at home … they make sure that we are very comfortable and happy,” says Eva Rodriguez, one of High Ridge Manor’s many enthusiastic repeat guests. “I have never heard of or stayed at any other B&B where the hosts go [so far] out of their way.”
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By Larry H. Peña
Probably 70 percent are repeat guests,” says Jim. “People want to feel welcome, like they’re staying with a friend in their home.
Jim & Cindy Roberts “We love getting to know the people,” says Cindy. “They seem to enjoy it because we’re enjoying it with them.” Cindy, as a former general contractor, designed High Ridge Manor herself—not a house converted into a B&B, but a unique building created with hospitality and romance in mind. Each of the three rooms has its own private entrance and patio, which faces an incredible view of the wine country hills, with the lights of Paso Robles in the distance. Each room has a Jacuzzi tub at the window, just steps away from luxurious king-sized feather beds. We love The rooms, and indeed the whole establishment, getting to know are appointed in rich and rustic elegance. From the the people,” says rough-hewn oak furniture, to the custom travertine Cindy. “They seem stone fixtures, to the dining table fashioned from old to enjoy it because ship timber, every aspect of the B&B is designed to we’re enjoying it both awe and delight.
“When we were designing this place,
with them.
I had in mind everything that I liked and wanted as a bed and breakfast guest,” says Cindy. As for the other half of the B&B function—the breakfast— High Ridge Manor is unrivaled. A self-taught chef, Jim creates an exquisite breakfast and hors d’oeuvre spread each day using fresh local ingredients. The menu is chef’s choice, but catered to each guest’s desires based on advance conversations. Especially popular are his unique take on eggs benedict and his bacon jam crostini. And everything is washed down, of course, with a healthy abundance of local wine. For the overwhelming majority of guests interested in such things, Jim and Cindy have cultivated close friendships with the local wineries, such as historic Steinbeck Wines and the charming Still Waters Vineyards. From booking to check-out, what stands out most about High Ridge Manor—other than the incredible hilltop views—is that every element is clearly a labor of love. “What I think people enjoy about staying here is that we really enjoy what we’re doing,” says Jim. “It’s a fun time for everyone—especially us!”
High Ridge Manor 5458 High Ridge Road Paso Robles, CA For more information Call (805) 226-2002 Visit www.highridgemanor.net
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MAGAZINE
All Things Paso | All Things Wine
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Live, Laugh, And Drink Wine!
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Vino +Therapy Studio
By Judith Amber
Get Pampered by the Vine, While Drinking Local Wines*
The bubbles swirling around my feet remind me of champagne, but the champagne is in the tea (Raspberry Champagne) that I sip while receiving the warm foot bath that begins every visit to the Vino + Therapy Studio. The tea is accompanied by a cheese tray and a delicious port-infused truffle so that many senses are soothed and satisfied simultaneously. As Nena Benson, the owner, rubs my feet, she tells me that she has carefully researched the use of wine in spas before opening the studio. It is rumored that Cleopatra bathed in wine musk and a fact that many spas in Europe have incorporated wine into their services for years. I ask if the wine angle is a trendy gimmick and receive an emphatic “No!” “There are many benefits of reservatrol (a key ingredient in wine). It has many anti-aging properties but because we would need to drink hundreds of glasses to reap the benefits, drinking isn’t a practical way to get them. The skin is very porous, so it easily soaks up whatever is put on it. The reservatrol absorbed in each treatment at Vino + Therapy is the equivalent of 1,000 glasses of wine!” Nena explains. Treatments at the spa include: massages using grape seed oil ($45-125); pedicures and foot treatments ($35-55); dermaplaning and peels ($100-150); facials 36
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($15-35); eyelash treatments ($15-55) and various “facial journeys”. The description of one facial is so enticing that on my next visit I’ll succumb to the Cocoa-Cab Facial: “ Indulge in a delectable treatment rich in agefighting reservatrol found in our crushed grape seeds and red wine extract. Let your skin drink the benefits of the poly-phenols, vitamins and antioxidants from luscious dark chocolate and green tea... Coco Cabernet delivers divine decadence without the calories!” After a massage that is both relaxing and therapeutic, I get dressed and go around the corner for my free wine tasting at the Wine Barrel. Each month a different local vintner/wine is featured; fittingly, wine from Opolo Vineyards in Templeton was the finale of a truly opulent experience. * Quote from Spa Brochure
Vino+ Therapy Studio 5990 Entrada Avenue (off El Camino) Atascadero, CA For more information Call 805-466-8466 Visit www.vinotherapystudio.com
AROUND TOWN
The
Carlton Hotel A Legacy of Luxury By Jamie Relth
“L
uxury Destination” may not be the first idea that comes to mind for a town whose name means “bog.” Nevertheless, Atascadero — just a few miles south of prime
Paso Robles wine country – was originally envisioned and planned as a utopian society, exactly 100 years ago, by a man named E.G. Lewis. And with the help of The Carlton Hotel, Atascadero is exactly that: a paradise where weary wine tasters can put up their feet and indulge in food, wine, spa treatments and more. Originally built in 1929 as the upper-echelon annex of the more menial Atascadero Inn, the property has changed hands and titles numerous times over the years. But, according to the hotel’s history, in 1931, erstwhile-owner Nola Tunks gave it a name that stuck: “The Carlton, a more distinctive name well known in the east and associated with hotels of high standing.” Tunks can also be credited for adding the now-vintage neon sign which graces the stately historic building today. CONTINUED ON NEXT PAGE WINTER 2013 THE WINEPRESS MAGAZINE
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CONTINUED FROM PAGE 37
In its hey-day, celebrities like Jack Benny, Bette Davis, Fred McMurray, Dick Powell and Ralph Bellamy soaked up the Atascadero dreamland from the cozy perch of The Carlton’s suites. The inn fell into disrepair in the ’80s, but since its restoration in 2005, it has offered modern-day visitors an updated version of its former glory. Its 52 rooms boast 400 thread-count linens and down comforters; spacious bathrooms offer both a marble bathtub and a separate shower; and courtyard rooms and suites open out to the second-story Tuscan-style patio on the interior of the hotel—a perfect location to enjoy an afternoon lunch or evening appetizers and wine.
The Carlton Hotel’s location, however, is conveniently located near many other tempting wine-and-dining venues: it shares a corner with gourmet eatery the Colby Jack’s Brie Lauren Bistro as well as a pastry shop, and such wine-themed stops as Haven Wine Bistro, Vino + Therapy Studio, Yoga in the Vines and the Barrel Room tasting bar. While wine is the focus of many guests of the hotel today, visitors can still get a taste of the original vision for Atascadero, just a block away where the grand dome of the Atascadero City Hall nears completion on its renovation—just in time for this year’s Centennial Celebration in October 2013.
The Carlton Hotel 6005 El Camino Real Atascadero, CA For information Call 805-461-5100 Visit www.the-carlton.com 38
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List of previous winners You could be next! Nicole M. Helen B. Barbara B. Kelly F. Miriam C. Ed W.
AROUND TOWN
Vivant Fine Cheese
Cheese and Chance By Jamie Relth
W
hen the right cheese meets the right wine at the right time, something magical happens that is greater than the sum of its parts. Unfortunately, there is no perfect science to conjuring these flavor-profile-boosting pairings. It’s an art that involves a strong
palate, great connections in the wine and cheese industries, a fair amount of trial and error and a bit of good luck. This is why those looking for a truly memorable, utterly indulgent pairing experience would do best under the guidance of an expert in the field of serendipitous coincidences.
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Owner Danika Reed, a master of happy accidents.
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At Vivant Fine Cheese in Paso Robles, you’ll find just the right cheese-pairing chaperon in owner Danika Reed, a master of happy accidents. An Atascadero native, Danika ended up in the Dairy Science program at Cal Poly somewhat by chance, but, once there, was surprised and delighted to discover that she actually loved the field. The epiphany set off a chain of fortuitous adventures in virtually every possible sector of the cheese industry, from production to marketing to brokering to risk-management, from Wisconsin to LA, and finally back home, where she opened Vivant Fine Cheese in 2006. In much the same way that fate seems to have chosen to match Danika with cheese, she now offers wine lovers a tasty twist of fate by finding those magic combinations of cheese and wine that turn an ordinary sip into a sumptuous experience. She notes that while there is no way to really predict what combo will work best, in general, Brie and other mold-ripened cheeses go well with bubbles, milder cheeses suit subtler white wines, and bigger Zins and Cabs will benefit from strong cheeses like bleu cheese. But rather than leave it to fate, she offers the following proven pairings for a tasting that won’t disappoint:
1
Jada Vineyard 2009 Jack of Hearts with Cocoa Cardona Cheese Generous tannins and flavors of currant, ripe plum, pomegranate, minerals, hazelnut, and toffee in Jada’s outstanding Petit Verdot blend meld with the unique cocoa powder-rubbed Cardona aged cheese for a rich and exquisite pairing.
2
Hammersky 2008 Naughty Princess Viognier with Kokos® Coconut Cheese Danika says the light, dry and crisp qualities of Hammersky’s Viognier, matched with Kokos Coconut Cheese, a cow’s milk cheese made with a dash of coconut cream, offers a sweet and memorable treat for the taste buds.
Vivant Fine Cheese 840 11th Street Paso Robles, CA For Information Call 805-226-5530 Visit www.vivantfinecheese.com
3
Thomas Alexander 2010 Le Pitchoun with Taleggio Cheese This big, decadent Grenache blend from Thomas Alexander turns from delicious to transcendent with the help of the pungent Taleggio cheese, a semi-soft aromatic variety from the Valtaleggio region in Italy known for its tangy, meaty characteristics.
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AROUND TOWN
Central Coast TrolleyThe Paso Robles Treat T By Jaylene Marotte
he Paso Robles wine region offers many options for touring the local wineries without needing to drive yourself. For safe, fun and unique transportation on your wine tasting tour, check out the Central Coast Trolley. San Franciscostyle trolleys take you and around 20 other guests on a five-hour guided tour of four to five wineries. With options to rent a trolley for a private affair or share one with new friends, you are sure to find an option that suits your desired experience. The trolleys come equipped with air conditioning or heat depending on the weather. High ceilings create a spacious interior, and enormous windows and padded seats, allow you to sit back and enjoy the view in complete comfort. When the weather is nice be sure to catch the view from the open rear platform.
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Your tour will include a picnic lunch along with snacks and water onboard for your enjoyment. Fun and knowledgeable guides will make your day out tasting in Paso Robles one to remember. While Central Coast Trolley chooses the wineries on the tour, they are open to requests. Don’t risk your party’s safety or leave someone out of the tasting room experience. Tour wine country in fun and style on the Central Coast Trolley.
Central Coast Trolley For more information Call 800-992-9633 Visit www.centralcoasttrolley.com
Wine Topics
wine
RECIPE
Beef Tenderloin with Red Wine and Shallot Sauce Pair with best bottle of Cab
There are few foods more indulgent than a beef tenderloin. One of the leanest and most expensive cuts of meat, beef tenderloin is simply divine. If you are looking for a meal high on luxury but low on skill, consider this beef tenderloin recipe. Serve with grilled veggies and of course your best Cabernet Sauvignon. May we suggest one from Paso Robles! You will impress your spouse, significant other or any special guest with this dish. Ingredients: 1 beef tenderloin (about 2 lbs) Kosher salt Ground pepper 1 T olive oil 3 cloves garlic, very finely chopped 2 slices of bacon 1 shallot, very finely chopped 1 T finely chopped fresh thyme ½ C full-bodied red wine (such as Merlot) ½ C canned reduced sodium beef broth 2 tbls unsalted butter (optional)
Preheat oven to 350° F. Place a rack in a roasting pan just large enough to hold the tenderloin. Lightly season both sides of the tenderloin with salt and pepper. In a large skillet over medium-high heat, warm the oil until it shimmers. Add the tenderloin and cook on all sides until brown, about 10 minutes total. Remove to a platter and let rest until cool enough to handle.
Rub the meat all over with the garlic and place it on the rack in the pan. Lay the bacon slices crosswise over the top. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 125° F for rare, 45 to 60 minutes. Start checking for doneness earlier rather than later, to avoid overcooking the meat. Transfer the tenderloin to a carving board, tent with aluminum foil, and let rest while you make the sauce. Discard all but 1 tablespoon fat from the roasting pan. Place the pan over the medium heat on the stovetop, add the shallot and thyme, and cook, stirring constantly, until the shallot has softened, about 2 minutes. Add the wine and beef broth, raise the heat to high, and bring to a boil while stirring and scrapping up the browned bits on the bottom and sides of the pan. Cook until the sauce is reduced to ½ to ¾ cup, about 5 minutes. Discard the bacon from the meat and carve into ½-inch-thick slices. Pour any accumulated juices into the sauce Add the butter (if using) and swirl the pan to melt into the sauce. Pour a little of the sauce on the bottom of a warmed platter and arrange the slice on top. Top with the rest of the sauce and serve. Recipe from The Wine and Food Lover’s Diet: 28 Days of Delicious Weight Loss by Phillip Tirman, M.D.
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Upcoming ActivitieS January 1/12/13 Niner Wine Estates Fog Catcher Retrospective Tasting 1/18/13-3/31/13 Vina Robles Winery “An Abstract Affair” Art Exhibit 1/18/13 Villicana Winery Far Out Wineries Benefit Weekend 1/19/13 Villa San-Juliette Esprit Du Vin 1/20/13 Le Vigne Winery Blending Seminar with winemaker
Michael Barreto
1/26/13 Cambria Art & Wine Festival 1/26/13 Niner Wine Estates Cooking Class: Contemporary California
Cuisine with Chef Jacob Moss of Lido
1/26/13 First Crush Winemaking Experience Something Old, Something New Party Entire month of January is Restaurant Month with numerous Paso Robles restaurants participating in 3 course prefixed menu for $30.
February 2/3/13 2/9/13 2/9/13
Paso Robles Golf Club
Superbowl Extravaganza Golf Tournament
Castoro Cellars
SLOFolks Concert, Blame Sally
Eberle Winery
Share the Love Valentine’s Dinner
2/9/13 Thomas Hill Organics Winemaker Dinner - Harmony Cellars 44
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2/14/13 Robert Hall Winery Italian Romance on
2/17/13 Broken Earth Winery Paso Robles Rhone
2/15/13 Castoro Cellars SLOFolks Concert,
2/23/13 Niner Wine Estates Cooking Class: The Wonderful
Valentine’s Day
Gambetta & Ostroushko
2/16/13 Mitchella Vineyard Valentine’s Day Vertical
Rangers Experience
World of Crab with Chef Mike McGourty of The Cracked Crab
Winemaker
March
2/16/13 46 West Wineries 2/17/13 Wine Safari Weekend
3/15/13 Silver Horse Winery Friday Fête
“Zoo to You” Fundraiser
2/16/13 Le Vigne Winery 2/17/13 6th Annual Double
Decadence Chocolate Extravaganza
3/15/13 Ranchita Caynon Vineyard Zinfandel Celebration Weekend 3/19/13 EOS Winery EOS Wine Country take on
Steak & Eggs Brunch
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MAGAZINE
All Things Paso | All Things Wine
Sharing our Tips, Tricks and Insider Knowledge Live, Laugh, And Drink Wine!
Check in and win! Enter code FIRSTWP online for a chance to win a gift card* to Thomas Hill Organics restaurant in Paso Robles, CA
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