This past weekend, we had the pleasure of providing wine for two supper club events with Chef Peter and the team behind Culinary Hedonism. The setting was gorgeous, the food spectacular, and the guests entertaining. Record family member and talented photographer, Sara, was on hand to capture the dining experience.
The menu: Head Chef Peter and Sous Chef Stephanie created a special menu made up of fresh, locally sourced ingredients to pair with a line up of Record Family Wines.
Grilled Sourdough + Fresh Ricotta + Preserved Lemon + Mint Chutney + Pickled Watermelon Gherkin + Flowers
Paired with: 2016 Viognier
Whey-Brined Grilled Berkshire Pork Tenderloin + Broccoli Greens + Sea Island Red Peas + Roasted Apricot + Verjus
Paired wtih: 2016 Viognier
Roasted Beet and Feta Agnolotti + Applewood Smoked Grapes + Tarragon and Hazelnut Pistou
Paired with: 2013 Randy's Red
Strawberry and Tomato Gazpacho + Basil Gremolata + California Olive Oil + Peppered Cracker
Paired with: 2013 Genesis
Pan Seared Duck Breast + Heirloom Polenta + Pickled Green Strawberries + Watermelon Radish + Green and Red Mojo Sauce
Paired with: 2013 Reserve Syrah
"Bumbleberry" Almond Clafoutis + Nasturtium Flower and Sweet Corn Ice Cream + Local Wildflower Honey + Tajin
Paired with: 2015 Grenache Rosé
We enjoyed dining with 14 guests each night, al fresco, in an intimate setting. The conversation was an added bonus to an evening filled with amazing food and wine!
With summer right around the corner, it's time to stock up on wine to pair with warm evenings, BBQ's with friends and fireworks! Look no further than our 2016 Viognier. We harvested the grapes earlier than we typically do to ensure we achieved a crisp, refreshing wine.
The resulting wine is fresh with notes of honey and pear on the nose. On the palate, stone fruit is prevalent with great minerality and enough acid to make this a perfect wine to sip on it's own or enjoy with your favorite summer meal!
We only bottled 86 cases of this spectacular wine and it is going fast! Place your order now to make sure you don't miss out on the perfect summer wine!
We are so proud of our award winning red wines, but when we saw the weather forecast last month for an event we were attending, we realized we had an opportunity to showcase another wine while pouring at Sunset’s SAVOR the Central Coast.
Summer just doesn’t seem to be ending any time soon, so stock up on our Grenache Rosé on special for just $10.80 / bottle and enjoy some sangria while waiting for cooler weather to arrive!
[2012 Grenache Rosé]
2012 Grenache Rosé
Grenache Rosé Sangria
1 bottle Record Family Wines Grenache Rosé
1/2 cup fresh strawberries, sliced
Juice of 1 lemon
6 basil leaves cut into 1 inch stripes
3 tablespoons simple syrup
2 cups club soda
Combine strawberries, lemon juice, basil, and simple syrup. Refrigerate for 1 hour, up to 8 hours. Add Grenache Rosé and club soda. Invite some friends over, get comfortable outside, and enjoy the last of these warm summer days!
Final preparations are underway for our Wine Club Appreciation Party, also known as our annual release party. In case you haven’t heard, we are changing things up this year. While we are always excited to showcase our current wine offerings and provide first tastes of what’s to come, this year it is all about you – our loyal wine club members! So, we are throwing a party in your honor.
We’ll be kicking off the festivities at 6pm this year to take advantage of the cool Paso nights so don’t forget to bring a jacket. In addition to our soon to be TV famous deep pit bbq, we’ll have sides and hors d’ourves from the infamous Chef Rick.
[Deep Pit BBQ]
Deep Pit BBQ
Anyone who was here for the jalapeño cheddar biscuits last year, knows Chef Rick’s menus are not to be missed!
In addition to great food and wine, The Cadillac Angels will be performing, check them out at www.cadillacangels.com. We will also have some lawn (dirt?) games for the competitive guests!
[Dancing into the night!]
Dancing into the night!
I am personally most excited to show you the drastic changes that have happened in the vineyard over the past year. There will be vineyard tours departing as fast as we can loop the tractor. One of these monumental vineyard changes has made room for some temporary choice camping spots, experience them now because they’ll be covered in Cabernet Sauvignon vines this time next year!
[Camping on the vineyard!]
Camping on the vineyard!
If you are planning on camping out, be sure drop a note to Tricia (email@example.com) no less than 24 hrs in advance to reserve your spot. Need a trailer? Check out a local unique rental company Tinker Tin Trailer Company.
In order to guarantee the festivities go off without a hitch please let us know if you’ll be joining us. You can login to your account or email Tricia. The best part, you have two free tickets as a loyal wine club member. Up to four additional tickets are available to you for purchase if you’re looking to show someone what Record Family Wines is all about.
[We can't wait to host you!]
We can’t wait to host you!
See you on June 28th!
It has been hot and dry this year, we are definitely experiencing drought on the Central Coast. Despite the dry conditions, the vines look good, and we have experienced fruit set in June. Berries are forming in the clusters and we are expecting harvest to occur in just 3.5 short months!
[The canopy is thriving with warm weather conditions!]
The canopy is thriving with warm weather conditions!
[We have been irrigating more than usual this hot Spring.]
We have been irrigating more than usual this hot Spring.
[Fruit set looks good!]
Fruit set looks good!
We hope to see you at the end of the month at the Release Party! Get up close and personal with the vines on our vineyard tour!
Fall is right around the corner, which means harvest is too! We spent the long weekend up in Paso, here are a few pics of the vineyard. Canopies are well-developed, grapes are rapidly ripening, and some work was done on the 30 acres we are going to plant next Spring. Next vineyard update will be of harvest!
Syrah vines soaking in the last of the day’s sun.
Syrah grapes will be the first to be harvested.
Young Viognier vines. Just a few more years until we harvest these!
Merlot vines. We mark the vines we plan to hold back for Record Family Wines with white tape.
If you look close, you can see a “scarecrow” in the vines. Scaring the dangerous starlings from destroying the vulnerable grape clusters!
Ripe Merlot clusters. Just a few more weeks until the sugar content is high enough to harvest!
Randy clearing trees in preparation for the 30 acre planting next Spring.
Watching the sun go down on our last night of the long weekend!
How did you celebrate Labor Day Weekend?
I hate to complain from San Diego because I know it could be worse (and is just about everywhere else…), but this weather has been brutal! The last thing I want to do when I get done with work is to heat up the house even more by cooking dinner in the kitchen. So, it’s time to fire up the grill! We have been doing a lot of grilling this summer, but this recipe, adapted from Weber’s Big Book of Grilling, is one of our favorites!
Serve with a fresh salad (try Michelle’s amazing Caesar salad from the April 2012 Wine Club Newsletter) or grilled summer veggies, and you have a great dinner. Don’t forget about the wine. I prefer to serve this meal with a bold red so the 2010 Randy’s Red is the perfect match!
Ingredients for 4 Rib-Eye Steaks:
1 tablespoon mixed peppercorns
1 1/4 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ground black pepper
Rib-Eyes with spice rub
Grind the peppercorns in a spice grinder / coffee grinder (I used our Magic Bullet!). Place all ingredients in a small bowl and mix well. Coat the steaks with the spice rub on both sides and spray (or brush) with olive oil about 20 minutes before grilling.
Combine all ingredients with 1/4 cup water in a small saucepan and whisk together. Simmer over low heat for about 12 minutes until sugar is dissolved and flavors are blended.
Grill steak over direct heat until internal temperature reaches 145 degrees (8 to 10 minutes) for medium rare.
Serve the spicy steak with a side of the tangy sauce, veggie, and a bottle of Randy’s Red for the perfect summer dinner!
Last week, I spent about 48 hours in Paso attending a compliance training and meeting with a potential grape buyer. I made sure to get a few pictures of the vineyard before verasion (when the grapes turn from green to purple) hits. Here are some of my favorites!
Sunset in the vineyard. Gorgeous this time of year!
Grenache in the front, new plantings in the middle, Merlot in the back!
Close-up of a Grenache cluster.
Syrah cluster, looking good this year!
Vines planted in the Spring. We will be able to harvest some fruit in… 2015. Not soon enough!