Kristen Kahler
 
February 24, 2015 | Kristen Kahler

Wine Hopper Weekend

 

The Crusher Wine District is excited to announce the launch of our Wine Hopper Weekends 2015. With many of our member wineries available for tastings by appointment only, we have selected four weekends throughout the year where all will be open for passport tastings from 10am to 5pm.

Special experiences will be shared at each winery as you “hop” from tasting to tasting for one inclusive fee of $85 for both Saturday and Sunday. You are also welcome to purchase a day pass for $55. Wineries will be open from 10 am - 5 pm both Saturday and Sunday and participants are welcome to "hop" in to the wineries in any order during those times. Visit them all, visit a few, whatever suits your fancy! To access our entire Crusher Wine District member tasting experiences would normally add up to over $250 per person! Guests may also opt to visit select wineries through individual tasting fees.

Your Wine Hopper Weekend includes access to tasting flights at Avinodos, Edict Wines, The Wine Foundry, Humanitas Wines, J. Moss, Mi Sueño Winery, Spelletich Family Wine Co., The Trinitas Library, and Y. Rousseau Wines. 

Buy Your Tickets Here...  

http://www.cellarpass.com/tickets_select.aspx?eid=610

Time Posted: Feb 24, 2015 at 11:34 AM
Spelletich Group
 
February 2, 2015 | Spelletich Group

Cajun Spiced Shrimp Kabobs

 

With this recipe and wine pairing, we're busting through traditional notions of what foods can be paired with Rose. Give it a try!

Rose and shellfish?  Who knew?  

 

         Ingredients:

     1 1/2 tablespoons paprika ground
     2 teaspoons ground thyme
     2 teaspoons oregano leaves
     1 1/2 teaspoons garlic powder
     1 1/2 teaspoons brown sugar
     1 teaspoon onion powder
     1 teaspoon black pepper
     3/4 teaspoon salt
     1/4 teaspoon ground cayenne pepper
     1 lb shrimp mixed species raw large cleaned
     1 tablespoon extra virgin olive oil

 

Directions:

Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.

Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.

Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.

Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.

Grill the kabobs turning after 3 mins over medium heat for about 6 minutes until the shrimp turn pink and are cooked through.

ENJOY!

Time Posted: Feb 2, 2015 at 3:41 PM
Spelletich Group
 
February 1, 2015 | Spelletich Group

Our sights on the upcoming 2015 growing vintage

 

As Valentines Day approaches, and Napa Valley temperatures begin to rise, we see a light at the end of our winery tunnel. As Sixty to seventy degree days become more prevalent, it becomes time for us to turn our attention to the vineyards.  It's pruning time! What is pruning you might ask? 

Pruning can be a cold, wet, and unglamorous activity that is nevertheless critical to a good harvest. Pruning essentially cuts away enough of the vine, so its energy is focused on ripening fruit efficiently. In general, growers cut away most of the canes left over from the previous year's activity, leaving a few which will, in turn, produce shoots that grow into canes that produce fruit. As Barb Spelletich says,"pruning allows for beautiful new bud growths.”

As we set our sights on upcoming 2015 growing vintage, we are steadily getting to taste thru some of our recent bottlings. One bottling that is showcasing beautifully is our 2013 SpellWine Rose. 

Rosé has gained popularity over the past few years as Especially so in the Napa Valley. It’s extremely versatile in regards to food pairing and is perfect all alone on a beautifully warm day. Not every Rosé is made in the same style, however. Our Spellwine winemaker, Kisten, prefers a process called Saignée.  This method is used during destemming where the juice is “bled” off of the grape must (a combination of juice and skins). By extracting juice this way, you get a richer color. The juice is subsequently transferred to a stainless steel tank where fermentation begins. Producing a dry rose with high acidity makes this wine perfect for pairing with spicy dishes such as cajun spiced shrimp kabobs.

 

Time Posted: Feb 1, 2015 at 11:29 AM
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