Hello Friends.

Happy Thursday everyone. Now that the sun is back out we can look forward to enjoying a great weekend ahead. We have a couple of announcements for you, which we are excited about:

First, we will be having a another one of our 20% Off Wine Sales this Saturday at our three stores. It is a one day only sale and there will not be another like it until the summer time.

Second, we are excited to announce that our new Barbecue will be up and running this Saturday from 4:00pm – 7:00pm at Jonathan's.  We will be offering: 1/2 lb Kobe Beef Burgers for $4.99, as well as 1/4 lb “Big City Reds” all beef hot dogs for $1.99.  So even if wine isn’t your thing please stop by and enjoy a fantastic burger or hot dog with a cold beer or soda.

Also just to clarify, in our last email we posted that the hours for the wine tastings were 4:00pm – 8:00pm, that was an error, the regular wine tasting hours for Jonathan's are indeed 4:00pm – 7:00pm.

The “By The Glass” Specials remain the same below:

Whites:

• Lloyd 2010 Carneros Chardonnay ($10.00)
• 2010 Beaucannon Sauvignon Blanc ($9.99)

Reds:

• Bonnaccorsi 2007 Santa Rita Hills Pinot Noir ($10.00)
• Von Strasser 2006 Cabernet Sauvignon ($15.00)

Our tasting selections are listed below for La Jolla this week.

Thank you very much for your continued support!

- Jason Perry
Wine Specialist

You can visit us online at any time at www.harvestranchmarkets.com

La Jolla Tasting Schedule:

7611 Fay Ave, La Jolla, CA 92037 – View Map

Friday, April 19th, 2013 – 4:00 – 7:00pm
Saturday, April 20th, 2013 – 4:00pm – 7:00pm

Contact: Jason Perry Email Jason

Wine's for this week:

Friday, April 19th, 2013

Lineup: Featuring Wines of California Meritage $20.00

Here are the wine's we will be sampling:

• 2011 Bridesmaid White ($19.99)
  Barbie Blonde yellow a very pleasing color greets the eye and hibiscus flowers, lime blossom, kumquat, loquat stone, Yosemite minerals for the nose. Just the right amount of crispness satisfies the senses and finishes round and creamy like the meringue on a pie. Definitely pop corks on this wine and have a party!
• 2006 Stonestreet Fifth Ridge ($34.99)
  “The 2006 Fifth Ridge Proprietary Red (a 3,500-case blend of 63% Merlot and 37% Cabernet Sauvignon) is a straightforward, richly fruity effort displaying notes of roasted herbs, bay leaf, mocha, coffee, and red berry fruit. Drink it over the next 7-8 years.” Robert Parker Wine Advocate 87+ Points!
• 2008 Bridesmaid Napa Red ($39.99)
  Cabernet Cauvignon 30%, Merlot 29%, Malbec 18%, Cab Franc 14%, Syrah 7%, Petit Verdot 2%. Blue and red make purple, right?! Dense color for the eyes and profuse berries and flowers greet the nose. Black cherry, blueberry, red rose petals, pipe tobacco all knit together for this big juicy mouthful. Oh so smooth finish with lots of length. All in this is a very seductive wine. Meritage gone wild, that's what Bridesmaid wines are all about. With their red blend, proprietors Pam Starr (Crocker & Starr) and Drew Neiman (Neiman Cellars) are going for full-flavored, whimsical blends of Bordeaux varieties, wines that are grown and produced with all the class Napa Valley terriore has to offer.
• 2006 Kristen Story Soiree ($39.99)
  A profound offering of ripe blackberries, pomegranate, fleshy currant, wild plum, dark chocolate and caramel flavors is found in the 2006 Kristian Story Soirée Estate Meritage. The supple, silky, fine-grained tannins grace a soft finish. Will be at its peak between 2010 – 2015.
• 2009 Leviathan Red ($49.99)
  If you're a fan of California cult wines, then you're probably familiar with the name Andy Erickson, who followed Heidi Peterson as winemaker at Screaming Eagle and has gone on to start or consult on a series of successfull labels including Favia, Ovid, Dancing Hares, Jonata and, of course, Leviathan. This formidable blend of 28% Syrah, 26% Merlot, 25% Cabernet Sauvignon and 21% Cabernet Franc comes from the same exceptional sources as Erickson's Favia wines, fit together like a puzzle. Ground pepper and coffee aromas are in the foreground, slowly revealing briar fruit, cherries, cedar, chocolate and cinnamon scents that are echoed on the palate. Full-bodied with round tannins and solid acidity, this powerful wine is already satisfying.

Saturday, April 20th, 2013

Lineup: Featuring Wines of Carneros $20.00

Here are the wine's we will be sampling:

• 2008 Domaine Carners Brut ($29.99)
  This vintage brut from Domaine Carneros is comprisied of 57% Pinot Noir and 43% Chardonnay. It is the signature wine of the estate, which was founded by the Champagne house Taittinger in 1987. The grapes were completely sourced from certified organic estate vineyards in Carneros.
  “A festive bubbly, with pretty floral cherry and lemon notes that lead to round, supple flavors of pear, raspberry and spicy vanilla. 90 points Wine Spectator!
• 2010 Merryvale Chardonnay ($29.99)
  “Tight, with taut citrus, green pear, honeysuckle and spice notes that are slow to unfold. Most interesting on the finish, where creamy oak adds a nice touch. Drink now through 2018. 2,362 cases made.” –JL Wine Spectator 88 Points!
• 2008 Donum Chardonnay ($54.99)
  Both elegant and powerful, brimming with rich, ripe pear flavors and plenty of juicy, creamy-textured fig, dried apricot and apple tart notes. Hints of tobacco and spicebox chime in, but this remains graceful and smooth. Drink now through 2016. 157 cases made. –MW  Wine Spectator 91 Points!
• 2010 Sean Minor Pinot Noir ($19.99)
  Our Pinot Noir fruit is a blend of Pommard and Dijon clones from carefully selected vineyards in the Carneros region. All grapes are hand-picked at night and early mornings to keep the fruit at optimal temperatures. The fruit is then de-stemmed into bins and placed into open top fermenters. The fruit is cold-soaked for 3 days prior to initiating fermentation. Once fermentation begins, each tank is punched down two to three times per day to maintain consistent contact between the must and pommace throughout fermentation. Once the wine is fermented dry it is racked to barrels for completion of malo-lactic fermentation.
• Donum 2009 Pinot Noir ($74.99)
  “A pleasant earthy, loamy quality gives way to plush flavors of plum and black cherry, with wonderful finesse and generosity. Aromatic floral notes are seductive, and the finish goes on forever. Highly Recommended- Drink now through 2022. 400 cases made.” –MW  Wine Spectator 94 Points WOW!

A REMINDER ALL WINES IN THE STORE ARE 20% OFF THIS SATURDAY ONLY! STOCK UP!

El Cajon Tasting Schedule:

759 Jamacha Road, El Cajon, CA 92019 – Click here for Map – (619) 442-0355

Friday, April 19th, 2013 – 5:00-7:00pm.

Please note that to be included in our tastings in El Cajon all registrations must be made before 6:30pm.

Contact: Claire Peterson Email Claire

Wine's for this week:

Friday, April 19th, 2013 Lineup: $15.00

Here are the wine's we will be sampling today:

• Husch 2011 Sauvignon Blanc Mendocino ($13.99)
  The tradition of Husch Sauvignon Blanc began back in 1980, when the first Sauvignon Blanc crop from La Ribera Vineyards was harvested. The resulting wine – only about 200 cases – was an instant success. A tradition was born and the loyal following for Husch Sauvignon Blanc has continued to grow over the years.
  When harvesting Sauvignon Blanc several passes are made through the vineyard to gain the wide spectrum of tastes and aromas which make this wine so special. Fruit that is picked earlier in the season offers a grassy component to the wine. Fruit picked later in the season typically has a tropical fruit character. This mixed approach yields a wine that is complex and nuanced with its flavors. The wine is cold fermented and aged in stainless steel tanks, preserving the crisp character of the varietal. The 2011 Sauvignon Blanc has zesty aromas of guava, lime, passion fruit and grapefruit. The wine’s brilliant acidity enlivens the palate which is exploding with citrus and tropical fruits, as well as a fantastic minerality. A faint note of grass balances this wine’s well-integrated fruit and crisp, yet slightly viscous texture. The 2011 Sauvignon Blanc is very versatile and pairs well with a wide array of foods from across the globe; Mexican, Thai, Greek or Indian cuisines all have flavors that play synergistically with this refreshing wine. Seafood, grilled asparagus or a crisp green salad with a Chévre topped crostini would also be a tantalizing treat for the palate.
• Roth 2010 Sauvignon Blanc Alexander Valley ($19.99)
  Roth Estate is committed to making wines with the truest and best expression of the diverse and idyllic growing conditions in Sonoma County. The 2010 Roth Sauvignon Blanc displays aromas of fresh flowers and dried citrus notes. On the palate, the wine is bright and refreshing with balanced notes of grapefruit, key lime and fresh tropical flavors. Fermented entirely in stainless-steel tanks, it has bright acidity and a minerality accent in its crisp, persistent finish. alcohol by volume: 13.2%. critical acclaim: "Pretty and delicate, featuring floral and white pepper aromatics that complement the lemon, pear and apple flavors. Sleek, showing a well-integrated, crisp acidity. Drink now. 15,000 cases made." 89 Points Wine Spectator
• 2010 Jules Taylor Wines Pinot Noir Marlborough ($19.99)
  The wild fermentation along with extended lees maturation in a barrel has added complexity and texture to the palate on this Pinot Noir. This has created a supple wine with good weight and fruit intensity, which is already showing chocolate and cherry aromas mingled with hints of oak. The wine has a wonderfully vivid, violet hue.
  Vinification The grapes for this Pinot Noir were grown in the Awatere and Brancott Valleys and picked by hand from late March as optimum ripeness was reached in each block. The wine was fermented completely using indigenous yeast and combined with rigorous hand plunging to ensure a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness and then transferred to French oak and stainless steel barrels for maturation.
• Avalon Napa Cabernet Sauvignon 2010 Napa Valley ($19.99)
  Our 2010 vintage shows aromas of plums, cranberries, allspice and dried ginger with barrel notes of cedar box. The blend of 88% Cabernet, 9% Merlot and a splash of Sangiovese and Zinfandel truly is reflected in its flavors. The dark, jammy core drinks of boysenberry pie, black cherry preserves and currants. Medium in weight, the wine shows silky tannins and just a touch of barrel spice. Pair this versitile Cabernet Sauvignon with everything from burgers, ribs, lasagna, or chicken Parmesan to smoked Gouda or cheddar cheese. It's also perfect to enjoy a glass before dinner or with friends.
  alcohol by volume: 13.8%
• Orin Swift Cellars "D66" Grenache 2009 (Maury, France) ($34.99)
  D66 is the inaugural release from our new winery and vineyards in Maury, France. The small town of Maury is in the outer Roussillon very close to the Spanish border and nestled in the Pyrénées-Orientales. We own approximately 235 acres (93 ha.) of mostly Grenache vines with a little Syrah and Carignan. The majority of the vines were planted more than 60 years ago, with many of the vineyards being even older. The terrain is dominated by black schist with a couple small deposits of Granite and Limestone in red rocky soils known as Angile. Schist is a crystalline rock based soil that retains heat well but is poor in organic nutrients and nitrogens. In other words, these vines really have to struggle. The result is a very dark, concentrated, and rich wine. We can't say enough about this town, its people and the vineyards. With the help of our General Manager Richard Case and Vineyard Manager & Cellarmaster Bob Doyle, we hope to make a wine we can be proud of. Tasting Notes: The wine has a very dark, opaque red color with subtle aromas of toasted oak, ripe blueberry jam and dried rose petal. The entry is mouth coating and lush. Opulent plum and ultra ripe cherry are balanced with asian spices and a bright vein of minerality and acidity that give great structure, weight and balance to the long finish. The tannin chains are long and will lend to ageability for 5 to 10 years. 80% Grenache, 12% Syrah, 8% Carignan. 15.2% Alc./Vol. Aged in 100% French Oak, 25% new for 12 months. Bottle aged 10 months prior to release. Release date – May 5, 2011

Share: Please forward this email to any of your wine loving friends and family members by clicking on the Forward To a Friend link at the bottom of the page under the Harvest Ranch Market address. Also, make sure if you are on Facebook and Twitter to link up with us to receive updates.

Wine Pairings: In case you haven't checked out our website before, we have a wine pairings section there which you can use as a quick reference guide when pairing your wines.

We invite you to follow us on our social platforms on facebook and twitter to receive up to date information on specials and updates during the week.

If you should have any questions regarding our wine tasting events feel free to call or email Jason Perry in La Jolla or Claire Peterson in El Cajon.

Sincerely,

The Wine Team
 

Wine Tasting Brands for this weekend’s El Cajon and La Jolla events

Hello Friends.

Thank you for making our wine tasting events such a great success over the past month. Each week we are seeing new faces and getting to know and share some great wines and times with you.

This week we will be featuring several new wines which we are sure you will enjoy.

Our tasting selections are listed below for both La Jolla and El Cajon this week.

Thank you very much for your continued support!

- Jason Perry
Wine Specialist

La Jolla Tasting Schedule:

7611 Fay Ave, La Jolla, CA 92037 – View Map

Friday, March 22nd, 2013 – 3:00 – 8:00pm
Saturday, March 23rd, 2013 – 3:00pm – 8:00pm

Contact: Jason Perry Email Jason

Wine’s for this week:

Friday, March 22nd, 2013

Lineup: Featuring Wines of Keenan Winery! $20.00

“As I have written in the past, Michael Keenan has done a fabulous job of ratcheting up the quality of the wines from this Spring Mountain estate. Some of the finest wines of Napa Valley are emerging from Robert Keenan Winery.” – Robert Parker

Here are the wine’s we will be sampling:

• 2008 Keenan Chardonnay ($19.99) – The non-malolactic 2008 Chardonnay reveals lots of nectarine, orange blossom, citrus oil, and pear characteristics along with good acidity, a hint of minerality, and a medium-bodied, fresh, lively style. Drink it over the next several years. Their introductory Cabernet Sauvignon is a heck of a bargain from Napa Valley.” Robert Parker – Wine Advocate 88 Points!
• 2007 Keenan Merlot ($29.99) – The seductive, soft, plush 2007 Merlot offers a luscious combination of herb-tinged mocha, chocolate-infused black cherry and currant fruit, plum, and anise. The complex aromas are followed by a lush, succulent wine with dark fruit flavors showing a hint of spicy oak. This beauty should drink well for 10-12 years.” Robert Parker – Wine Advocate 89 Points
• 2006 Keenan Cabernet Franc ($59.99) – “Keenan is a marvelous source of top-notch Cabernet Franc, as evidenced by the above mentioned Mernet as well as the small quantity (350 cases produced) of their 100% Cabernet Franc, one of the finest made in California. The 2006 Cabernet Franc reveals an ethereal nose of bouquet garni, red and black currants, and a hint of spring flowers, followed by a layered, medium-bodied red that is remarkably light on its feet. The tannins are round and silky, and the finish is long and velvety. This beauty will be even better with several more years of bottle age, and it should evolve for 15+ years.” Robert Parker – Wine Advocate 91 points
• 2005 Keenan Mernet ($99.99) – “Another stylish offering is the 2005 Mernet Reserve, a blend of 50% Cabernet Sauvignon and 50% Merlot (350 cases). It exhibits a deep ruby/purple hue in addition to an attractive bouquet of white chocolate, licorice, and sweet blueberry and red cherry fruit, medium to full body, and well-integrated tannin, acidity, and wood. This Margaux-like red can be enjoyed over the next 10-15 years.” Robert Parker – Wine Advocate 94 Points!

ALL FEATURED WINES AVAILABLE 15% OFF TODAY ONLY!

Saturday, March 23rd, 2013

Lineup: Featuring Wines of the Pacific Northwest! $20.00

Here are the wine’s we will be sampling:

• 2007 Cote Bonneville Chardonnay ($49.99) – “The 2007 Chardonnay DuBrul Vineyard Estate was barrel-fermented and aged sur lie for 17 months in French oak before bottling without fining or filtration. Light gold in color, it offers up an alluring bouquet of toasty oak, mineral, lemon, white peach, poached pear, and hazel nut. Creamy and round on the palate, it has outstanding depth, ripe succulent fruit, good balance, and a lengthy finish. It will evolve for 1-2 years and drink well through 2014.” Jay Miller – Wine Advocate 91 Points!
• 2008 Domaine Serene Yamhill Cuvee ($42.99) – “The 2008 Pinot Noir Yamhill Cuvee is medium ruby in color with an expressive nose of spicy red fruits and considerable terroir character. On the palate the fruit leans to the dark side of the spectrum with intense black cherry and black raspberry flavors as well as excellent grip, balance, and length. This tasty effort can be enjoyed now but has the stuffing to evolve for 2-3 years.” Jay Miller – Wine Advocate 91 Points!
• 2006 Tori Mor Dundee Hills Select Pinot Noir ($49.99) – “The 2006 Pinot Noir Dundee Hills Select is dark ruby in color with red and black cherry, black raspberry, damp earth and spice box aromatics. Silky-textured, round, and dense, the wine has excellent depth and grip, followed by a lengthy, fruit-filled finish. Drink it over the next five to six years.” Robert Parker – Wine Advocate 91 Points!
• 2009 Leonetti Merlot ($89.99) – “The 2009 Leonetti Merlot displays inviting aromas of balsam wood, earthy minerals, spice box, black currant and blackberry. This sets the stage for a velvety-textured, layered, succulent wine that has impressive volume and length. It will provide prime drinking from 2013 to 2024.” Jay Miller – Wine Advocate 93 Points!

El Cajon Tasting Schedule:

759 Jamacha Road, El Cajon, CA 92019 – Click here for Map – (619) 442-0355

Friday, March 22nd, 2013 – 5:00-7:00pm.

Please note that to be included in our tastings in El Cajon all registrations must be made before 6:30pm.

Contact: Claire Peterson Email Claire

Wine’s for this week:

Friday, March 22nd, 2013

Lineup: Featuring Wines of Italy! $15.99

Here are the wine’s we will be sampling:

• Danzante Pinot Grigio 2011 Italy ($12.99) – Boasts a luminous straw-yellow color with generous gold highlights. The bouquet offers delicate floral notes followed by intense aromas of fresh citrus fruit, hints of pineapples and papaya. A crisp vein of tasty acidity adds to the fine balance of all of its components. A very leisurely finish ends on a subtle note of crisp fruit. Delightful as an aperitif. Pairs nicely with wide variety of seafood or white meat dishes, as well as with fresh and creamy cheeses. Alcohol by volume: 12.0%
• Terlano Chardonnay Alto Adige 2009 Italy ($22.99) – Wine Spectator: “A pleasant Chardonnay, offering clean, juicy acidity bolstering white peach, Gala apple and smoke notes. Light-bodied and easy to drink, with a modest finish. Drink now. Tasted twice, with consistent notes. Wine Advocate: “The 2009 Chardonnay delivers good varietal character in a mineral-driven, taut style. This un-oaked Chardonnay is best enjoyed on the young side.
• 2009 ‘Rian’ Dolcetto d’Alba DOC ($24.99) – Rian is an ideal wine to be had everyday. It is persuasive and full, pairing best with tomato sauce pastas and grilled meat. Like all of the other wines from Cascina Bruciata, the Rian has great personality: On the nose, there are hints of spice along with wild fennel and fruit, especially that of well-ripened plums. This wine is deep yet surprisingly easy to drink. The Dolcetto Rian is one of the best in relation to quality and price.
• Riondo Amarone 2008 Veneto, Italy ($29.99) – Amarone della Valpolicella is an intensely flavored dry red wine made from dried (passito) grapes. It is made in the Veneto region of north-eastern Italy, and is arguably the region’s most prestigious red wine. Winemaker’s notes: Our Amarone offers aromas of freshly crushed currant with a slight raisin edge. It’s full-bodied and silky-textured, with loads of concentrated black fruit and spice on its long, super clean and delicious finish.
• 2006 Basilisco Aglianico ($39.99) – “The 2006 Aglianico del Vulture Basilisco is a fabulous wine loaded with varietal character. Juicy dark cherries, plums, spices, leather, earthiness and game come together in this unusually supple, refined wine from Basilisco. The finish is equally composed, with superb integration of aromatics, fruit and structure. This is a highly enjoyable red from Basilicata’s Vulture district. Needless to say, it is highly recommended. Anticipated maturity: 2010-2016.” Antonio Galloni – Wine Advocate 91 Points!

Share: Please forward this email to any of your wine loving friends and family members by clicking on the Forward To a Friend link at the bottom of the page under the Harvest Ranch Market address. Also, make sure if you are on Facebook and Twitter to link up with us to receive updates.

Wine Pairings: In case you haven’t checked out our website before, we have a wine pairings section there which you can use as a quick reference guide when pairing your wines.

If you should have any questions regarding our wine tasting events feel free to call or email Jason Perry in La Jolla or Claire Peterson in El Cajon.

Sincerely,

The Wine Team

We welcome our new Harvest Ranch and Jonathan’s fans and subscribers to our weekly wine tasting newsletter.

Each week we send out a weekly Wine Times newsletter highlighting the great wines we have selected and will be sampling at our La Jolla (Jonathan’s Market) and El Cajon locations.

For those of you new to our newsletters, we also offer a weekly “By the Glass” special at our Jonathan’s Market location in La Jolla. Each week we offer a couple of white and red wines available for purchase by the glass, from 12 Noon until 7pm, Monday through Saturday. This means you can enjoy a sandwich from our deli, or a salad from our salad bar along with a glass of wine. I know many of you have wondered what various wines taste like. This will give us an opportunity to explore new wines without the commitment of buying a whole bottle, or just the chance to taste great wines at an unmatchable price.

Keep in mind, these wines would cost at least twice as much at a restaurant as we are offering them at our retail price. The list of wines to choose will not be large, but the menu will be constantly changing.

Again this week, we will be offering the same wines for the weekly “By the Glass” special as we did last week:

Whites:

Lloyd 2010 Carneros Chardonnay ($10.00)
Alma Mia 2011 Sonoma Sauvignon Blanc ($5.00)

Reds:

Bonnaccorsi 2007 Santa Rita Hills Pinot Noir ($10.00)
Von Strasser 2006 Cabernet Sauvignon ($15.00)

A special note too, we will be having one of our popular 20% OFF Wine Sales this Friday only March 8th, 2013. Make your plans to stop by and stock up on some of your favorite wines and pick up a couple new ones to try.

Our tasting selections are listed below for La Jolla this week.

Thank you very much for your continued support!

- Jason Perry
Wine Specialist

You can visit us online at any time at www.harvestranchmarkets.com

La Jolla Tasting Schedule:

7611 Fay Ave, La Jolla, CA 92037 – View Map

Friday, March 8th, 2013 – 3:00 – 8:00pm
Saturday, March 9th, 2013 – 3:00pm – 8:00pm

Contact: Jason Perry Email Jason

Wine’s for this week:

Friday, March 8th, 2013

Lineup: Featuring Wines of Paso Robles $20.00

Here are the wine’s we will be sampling:

Tablas Creek 2006 Esprit Blanc ($39.99)
“The flagship white is the 2008 Esprit de Beaucastel Blanc, a blend of 65% Roussanne, 30% Grenache blanc, and a rarity of 5% Picpoul. This is really great stuff in 2008. The wine displays plenty of honeyed citrus, spring flowers, white peach, apricot, quince, and loads of wet rocks, giving a steely definition to its opulent, full-bodied, yet fresh flavors. This is a tour de force in dry white and Rhone Ranger blends. It’s impossible to know how long it will last, but I would drink it sooner rather than later.” Robert Parker- Wine Advocate 94 Points!

Chronic Cellars 2011 Sofa King Bueno ($22.99)
A blend of 79% Syrah, 12% Mourvedre, 5% Petite Sirah, 4% Grenache
It shows aromas of black licorice, violets, clove, bay leaves, and thyme. On the palate there are flavors of fresh berries, black pepper, licorice, and subtle notes of clove, and thyme. This wine is youthful and fleshy! Bueno has many layers that fill the nose and palate. It is a full bodied wine with balanced tannins and different spices.

Anglim 2007 Hastings Ranch Mourvedre ($39.99)
“Our first varietal Mourvèdre comes from a small 3.3 acre planting in the Adelaida region on Paso Robles’ far west side, at one of the area’s highest elevations. Spicy white pepper is immediately apparent on the nose, framed by earthy black plum, cherries, spice and rich tannin. This wine is young, and we expect it to be quite age-worthy.” Anglim – “Firm and spicy, medium-to-full-bodied, notably peppery, with dried berry fruit and subtle earthy touches. This is elegant and stylish. Drink now through 2016. 233 cases made.” –JL Wine Spectator 88 Points!

Austin Hope 2010 Syrah ($44.99)
This red exhibits pure, rich, ripe and concentrated layers of blackberry, boysenberry and black licorice, with tannins that give the flavors depth and traction. Drink now through 2022. 1,175 cases made. –JL Wine Spectator 93 Points #76 Top 100 of 2012!

Tablas Creek Esprit De Beucastel ($54.99)
“The 2008 Esprit de Beaucastel flows with sweet dark cherries, flowers, tobacco and spices. It is a beautiful, classically built wine graced with striking inner perfume, lovely mid-palate juiciness and a round, utterly harmonious finish. Well-integrated, silky tannins linger on the close. This is a fabulous wine from Tablas Creek. My sense is that the wine should be tasted upon release and then again only after a number of years in bottle. In 2008 the blend is 38% Mourvedre, 30% Grenache, 26% Syrah and 6% Counoise. Anticipated maturity: 2018-2028.” Antonio Galloni Wine Advocate 94 Points!

ALL FEATURED WINES AVAILABLE 15% OFF TODAY ONLY!

Saturday, March 2nd, 2013

Lineup: Featuring Wines of Australia and New Zealand $20.00

Here are the wine’s we will be sampling:

Greywacke 2001 New Zealand Sauv Blanc ($24.99)
This intriguing white delivers a complex aromatic note that includes whiffs of petrol, oolong tea, mineral and lanolin, giving way to an equally complex flavor profile. Crunchy green apple, Meyer lemon and melon flavors are refreshing, balanced, and persistent on the finish. Drink now. 1,500 cases imported. –MW – Wine Spectator 92 Points! #53 Top 100 of 2012!

Molly Dooker “The Violinist” ($29.99)
The current Mollydooker collection begins with the one white wine, the medium straw-colored 2009 Verdelho “The Violinist.” It was partially barrel-fermented and aged on its lees in barrel and tank. It gives up fragrant aromas of toast, baked apple, mango, and other tropical aromas. Creamy textured, round, ripe, and concentrated” Jay Miller – Wine Advocate 90 Points!

Tir na Nog 2006 Grenache ($34.99)
“Lithe and distinctive for its orange peel-accented black cherry and licorice flavors, lingering harmoniously on the fine-grained finish.” HS Wine Spectator 91 Points!

Elderton 2006 Shiraz ($27.99)
A rich and vibrant dark purple. Chocolate, vanilla and plums on the nose. Great power to palate, with loads of rich plummy and chocolate flavors. Also showing fine, lingering and integrated tannins. A great match for richly flavored meats, game or mature cheddars. “Elderton is making classically styled Barossa Shiraz, marrying raspberry fruit with rich chocolaty overtones and wrapping them in a soft cocoon of supple tannins and balanced acidity. Drink now–2014.” Wine Enthusiast 90 Points!

2001 Grant Burge Meshach Shiraz ($89.99)
“Ripe and gooey, dense with delicious cherry pie, blackberry and licorice flavors that persist through a long, glorious finish. Has depth and presence, a real candidate for triumph after long-term cellaring. Best after 2011. 100 cases imported.” –HS
Wine Spectator 94 Points!

ALL FEATURED WINES AVAILABLE 15% OFF TODAY ONLY!

El Cajon Tasting Schedule:

759 Jamacha Road, El Cajon, CA 92019 – Click here for Map – (619) 442-0355

Friday, March 8th, 2013 – 5:00-7:00pm.

Please note that to be included in our tastings in El Cajon all registrations must be made before 6:30pm.

Contact: Claire Peterson Email Claire

Wine’s for this week:

Friday, March 8th, 2013 Lineup: $TBD

Here are the wine’s we will be sampling today:

Please visit store for Friday’s selections.

Share: Please forward this email to any of your wine loving friends and family members by clicking on the Forward To a Friend link at the bottom of the page under the Harvest Ranch Market address. Also, make sure if you are on Facebook and Twitter to link up with us to receive updates.

Wine Pairings: In case you haven’t checked out our website before, we have a wine pairings section there which you can use as a quick reference guide when pairing your wines.

We invite you to follow us on our social platforms on facebook and twitter to receive up to date information on specials and updates during the week.

If you should have any questions regarding our wine tasting events feel free to call or email Jason Perry in La Jolla or Claire Peterson in El Cajon.

Sincerely,

The Wine Team

After the holidays I was planning on steering clear of desserts for a while but Valentine’s Day is approaching quickly and we must celebrate with chocolate! We must!

This is by far one of the simplest desserts you can make. It takes minutes to prepare the custard then the refrigerator does the rest. No baking necessary and more time to spend with your loved ones. Win win!

I used a mixture of bittersweet and milk chocolate for a perfect balance. Dark chocolate lovers will be pleased, and keep in mind that the milk chocolate adds necessary sweetness so if you go all dark you will need to add sugar to the milk mixture. (Note: Make sure the sugar dissolves while simmering)

I love chocolate and hazelnut anything. I bought my first bottle of Frangelico, a hazelnut liquor that adds amazing flavor to this chocolate lovers dream. I added a bit more to the whipped cream topping too. You will understand why once you taste it. You will smile and giggle. It’s euphoric!

If you’d prefer to skip the Frangelico, you can add your own favorite flavors. Coconut, coffee or almond would taste delicious.

This decadent dessert all comes together once you add the fresh raspberries and toasted chopped hazelnuts. It is worth the trouble to toast and chop the hazelnuts yourself. The biggest challenge is the peeling process, but don’t worry I’m always looking out for you! Here is a link that explains how to peel them and its super easy.

I hope you will like this as much as I do. Making something from the heart is the best gift you can give and the icing on the cake is you get to enjoy it too, Better yet; you can make it together for more fun!

Happy Valentine’s Season Food Lovers!

P.S I Love Chocolate

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Chocolate Hazelnut Pots De Crème

Recipe courtesy of CookingWithMelody.com.

This is a chocolate lovers dream dessert. Smooth, creamy, silky and decadent.

Ingredients

1 cup Whole Milk

1 cup Heavy Whipping Cream

4 tablespoons Frangelico

1 tablespoon Vanilla Extract

6 large Egg Yolks

1 cup (about 6oz) Bittersweet Chocolate Chips (preferably Ghirardelli or good quality finely chopped bittersweet chocolate)

1 cup (about 6oz) Milk Chocolate Chips (preferably Ghirardelli or good quality finely chopped milk chocolate)

Hazelnut Whipped Cream

1 cup Heavy Whipping Cream

3 tablespoons granulated Sugar

2 tablespoons Frangelico or to taste

Toppings

Fresh Raspberries

Toasted Chopped Hazelnuts

Special Equipment

Large Mesh Strainer

4 Stemless White Wine Glasses or 6 (6oz) Ramekins

Preparation

Whisk egg yolks in a small bowl, set aside.

Stir milk, heavy whipping cream, 4 tablespoons Frangelico and vanilla extract in a saucepan over medium-high heat and bring to a light simmer (about 3-4 minutes).

Immediately and slowly whisk ½ cup of the hot milk mixture with the egg yolks then transfer to the saucepan and continue to whisk on medium- heat until slightly thickened, about 2 minutes (Do not over cook, mixture will begin to curdle). Immediately add the chocolate and remove the saucepan from heat. Whisk until chocolate is completely melted.

In batches, strain mixture through a large mesh strainer into a large glass measuring cup stirring to separate any solids from liquid. Pour strained chocolate mixture to fill one thirds of 4 stemless white wine glasses (may also use ramekins, leaving room for whipped cream topping). Refrigerate until chilled and set, about 4-6 hours or overnight.

Prepare Hazelnut Whipped Cream: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes. Add 1-cup heavy whipping cream, 3 tablespoons sugar and 2 tablespoons Frangelico and whisk on high speed until medium peaks form, about 4-5 minutes.

Top chilled Chocolate Pots De Crème with a dollop of hazelnut whipped cream, (option to use a piping bag), raspberries and chopped hazelnuts.

Serves 4-6

Pots De Crème can be stored in refrigerator for up to 3 days

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Do you like Pecan Bars? How about cheesecake? Imagine a rich chewy pecan bar with a light vanilla bean flavored cheesecake on top. This is what I dreamed up and the result was a success! If your favorite part of a cheesecake is the crust then you will be in heaven because the pecan caramel filling makes it that much better.

There are a few steps to making this well worthy dessert; it’s made from scratch so it requires a little love. It’s a good time to gather your friends and family to make this sweet masterpiece together. If you follow all of the baking steps you will make a beautiful cheesecake.

Just think of the smile you will bring to your loved ones this Holiday season!

From CookingWithMelody.com

Pecan- Bar Cheesecake

Do you like Pecan Bars? How about Cheesecake? Enough said…

Ingredients

Graham Cracker Crust

12 Graham Crackers or 6.4 ounces Graham Cracker Crumbs
1 tablespoon Light Brown Sugar
8 tablespoons Unsalted Butter, Melted

Pecan Filling

8 tablespoons Unsalted Butter
¾ cup Light Brown Sugar
¼ cup Light Corn Syrup with Vanilla
¼ cup Heavy Cream
½ teaspoon Salt
½ teaspoon ground Cinnamon
2 cups chopped Pecans

Cheesecake Filling

2 ½ pounds Cream Cheese, room temperature
1 cup Granulated Sugar
5 large Eggs, room temperature
2 large Egg Yolks, room temperature
½ cup Sour Cream
Seeds of 1 Whole Vanilla Bean or 1 ½ teaspoons Vanilla Extract

Special Equipment: 10 inch Spring Form Pan (line the outside of the bottom of pan with foil and press up the sides to keep water from getting in pan while cooking)

Preparation

Preheat oven to 350 degrees and set rack in the middle.

Place graham crackers in a food processor and pulse until very finely ground.

In a medium bowl combine graham cracker crumbs, 8 tablespoons melted butter and brown sugar until moistened. Evenly spread the mixture into the bottom of a 10-inch spring form pan and gently press into the pan and about 1-inch up the sides. Place pan in the oven and bake for 10 minutes. Remove and set aside to cool.

Raise oven temperature to 450 degrees.

Prepare Pecan Filling: Melt 8 tablespoons butter in a large saucepan on medium heat. Add brown sugar and corn syrup and bring to a low boil, stirring mixture until smooth and slightly darkens, about 2-3 minutes. Remove pan from heat and whisk in cream, salt and cinnamon. Mix in chopped pecans. Quickly and evenly pour pecan filling into spring form pan atop of graham cracker crust, gently pressing in the mixture to create a flat and even surface. Set aside to cool.

Prepare Cheesecake Filling: Mix the cream cheese and sugar in the bowl of an electric mixer with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to low and add eggs and egg yolks two at a time, mixing well in between each addition. Add sour cream and vanilla and mix until combined, scraping down sides if necessary. Pour mixture on top of cooled crust. Lightly tap pan on a flat surface to remove any air bubbles.

Place the spring form pan in a large baking pan (at least 1 ½ inches deep) filled with hot water and place in the oven. Bake for 15 minutes then turn the oven temperature to 225 degrees. Bake for another 1 hour and 15 minutes. Turn the oven off and crack the door open leaving the cake in the oven for 30 minutes longer. Take the cake out of the oven and let it sit at room temperature until completely cooled, about 2-3 hours. Cover the cake and refrigerate overnight. Slice and serve when ready.

Serves 8-10

This Salmon Sun-Dried Tomato Jalapeno Sauce is made with my favorite garlic spread from Majestic Garlic, Sun-Dried Tomato Jalapeno. If you haven’t tried it, it is excellent as a spread for a sandwich, or a dip for veggies. One evening I decided to add it to this sauce and it made it that much better! It’s my new secret ingredient.

The salmon for this dish is seasoned with my Sugar and Spice Rub. It’s one you ought to try if you haven’t already! You can also season the salmon with salt, pepper and olive oil before cooking or use leftover cooked salmon.

I used hand-made angel hair pasta from Lisko Artisan Deli, which is sold at my local Farmers Market. If you don’t have access to fresh pasta, dried and any other brand will work and be just as tasty. Keep in mind that if you are using fresh pasta and don’t immediately add it to the sauce, drizzle a little olive oil on the pasta to prevent sticking.

Once you have your mis en place ready, this recipe is a breeze to put together. You will love the flavors of the sauce with the delicate angel hair noodles. Put your chef’s hat on and make it a pasta night!

Angel Hair Pasta with Salmon Sun-Dried Tomato Jalapeno Sauce

Salmon, spice and everything nice makes this angel hair pasta dish one that you don’t want to miss!

Ingredients

2 lbs skinless boneless Salmon fillet
Spice and Brown Sugar Rub- optional – See Recipe
2 tablespoons Extra Virgin Olive Oil + additional
3 tablespoons minced Garlic (about 8 large cloves)
½ teaspoon crushed Red Pepper Flakes
¾ cup jarred Sun-Dried Tomatoes in olive oil and herbs, drained and chopped
4 cups diced Tomatoes (about 4 large tomatoes)
8 oz. Sun-Dried Tomato Jalapeno Garlic Spread (Majestic Garlic)
1 cup fresh Basil, chopped
Freshly ground Sea Salt and Black Pepper to taste
Grated Parmigiano Reggiano to taste
1lb Angel Hair Pasta (Lisko Artisan Deli pasta recommended)

Preparation

Place rack in upper thirds of oven and set to broil. Line baking sheet with foil and lightly brush with evoo. Place salmon on foiled tray and brush entirely with evoo. Sprinkle then pat top side of salmon with rub. Place in the oven and broil until just cooked thru, about 25-30 minutes (cooking times may vary depending on thickness).

Bring large pot of salted water to a boil. Keep on a medium simmer until ready for use. (To cook pasta)

Heat 2 tablespoons olive oil in a large deep skillet on medium-high heat. Add garlic and sauté for 1 minute. Add red pepper flakes and sauté 1 minute longer. Add sun-dried tomatoes and sauté 1 minute longer. Add 2 cups diced tomatoes and sauté 2 minutes longer. Add sun dried tomato jalapeno garlic spread, half cup fresh basil and bring to a medium simmer. Cook until tomatoes are softened, about 5 minutes. Add remaining two cups diced tomatoes and simmer a few minutes longer.

Pull apart cooked salmon with two forks. Be sure to discard any bones. Add salmon to sauce. Season with salt and pepper to taste and keep at a low simmer.

Bring simmering water back to a boil, and cook pasta (uncovered) to your liking, stirring occasionally (About 3-5 minutes if using fresh pasta) Strain and toss with salmon sun-dried tomato sauce (may be served separately if preferred, drizzle angel hair pasta with evoo to prevent sticking). Serve with remaining ½ cup basil and parmigiano reggiano cheese.

Serves 4-6

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Recipe provided by CookingWithMelody.com.

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From CookingWithMelody.com

Southwestern Salad
This tasty and colorful salad is a great accompaniment a Mexican style themed meal.

Ingredients
8 oz baby spinach or regular spinach, coarsely chopped
½ head of red romaine lettuce, coarsely chopped
2 tablespoons fresh basil, coarsely chopped
1 tablespoon cilantro, finely chopped
½ cup red cabbage, thinly sliced
3 green onions, finely chopped
8 oz canned or fresh black beans, drained
½ cup fresh corn (from 1ear)
1 roasted red bell pepper, peeled seeded and sliced
1 avocado, sliced
½ cup Monterey jack cheese, shredded
Grilled chicken (optional)

Dressing 
1/2 cup Ranch Dressing
1/2 cup Barbeque Sauce

Preparation
Mix spinach, lettuce, basil, cilantro, cabbage, onions, beans, and corn in a bowl. Top with red bell pepper and avocado slices and sprinkle with cheese. Serve dressing on the side.

*You can prepare everything a day ahead except for slicing and adding the avocado slices before serving.

Serves 4

For more recipes visit our partner CookingWithMelody.com

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I know fish tacos are popular (especially in Cali) but I have a weak spot for shrimp! I sometimes find it hard to find a good fish taco at restaurants. They are either too fried, fishy or soggy. I’m not saying it is always the case, but with my experience it’s pretty common. My safe bet has been to order shrimp tacos. They are usually grilled and well it’s shrimp, how can you go wrong?

Making homemade fish tacos could lead to a similar scenario, especially if you are frying the fish. When you don’t have a professional fryer at home, let’s face it, it’s kind of a mess and a challenge to maintain the right oil temperature for frying. We will perfect that another day. Final decision, let’s stick to shrimp tacos for now!!

The chipotle marinade for this recipe is easy to make and well worth the time. You won’t be able to resist eating the shrimp right off the grill. I love the smoky flavor of the chipotle sauce. If you are not familiar with chipotle peppers in adobo sauce, they are canned and can usually be found in the Specialty or International isle in most grocery stores. I always keep a spare can in my pantry. When opened you can reserve the remaining peppers with the sauce in a small covered container and refrigerate for later use.

Along with all of the delicious and necessary toppings for the tacos, the Cilantro Lime Sauce is amazing. The thin consistency makes it easy to drizzle all over your tacos. Drizzle, drizzle drizzle…I can’t believe I’m saying this about sour cream, but it’s so good! If you start to feel a little guilty, don’t worry, keep drizzling, at least it’s made from scratch! The recipe calls for 2-3 serrano peppers. Some peppers may be spicier than others; it’s your call on the level of heat for the sauce.

There is no right or wrong way to assemble the tacos. Lay the ingredients out and stack your tacos to your liking. Pile them high and dive in!

Chipotle Shrimp Tacos with Cilantro Lime Sauce

The chipotle marinated grilled shrimp combined with the delicious taco toppings and spicy yet refreshing cilantro lime sauce will leave an intense flavor in your mouth that will make you wonder why you never made homemade shrimp tacos before! There are no rules on how to assemble your tacos here. My recommendation is to pile it up and be generous with the sauce!

Ingredients

Marinade

3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil

Cilantro Lime Sauce

2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream

Tacos

Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs

Special Equipment: Skewers

Preparation

Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.

Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.

Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.

Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.

Heat desired number of corn tortillas on grill then set aside.

Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.

Serves 6-8

*Cilantro Lime Sauce can be made up to two days ahead. If sauce thickens, stir and bring to room temperature.

*Use 2-3 serrano peppers for the cilantro lime sauce depending on your preference of heat. Some peppers may be spicier than others.

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From CookingWithMelody.com

Carne Asada
The marinade for this recipe really makes it authentic. I suggest asking your butcher to cut you a slab piece from a brand beef. You can also use rib eye or flank steak.

Ingredients
3 pounds slab meat (carne asada meat)
5 canned chipotle peppers in adobo sauce
12 garlic pieces skins on
¼ cup fresh lime juice (about 2 limes)
2 tablespoons dried Mexican oregano
1 tablespoon olive oil
1 teaspoon sea salt

Preparation
Heat cast iron pot on medium-high heat. Place garlic cloves in the pot and toast until skins are blackened and soft. Remove from heat and let them cool. Peel the skins off and set aside.

In a medium bowl, using two forks smash together the garlic and the chiles. Stir in the olive oil, lime juice, oregano, and salt. Rub the marinade on both sides of the meat and cover for 30 minutes. If preparing for later use refrigerate and then bring to room temperature before grilling.

Prepare a gas grill on high heat. Place the meat on the grill and cook for about 7 minutes per side. Meat will be nicely browned on the inside and medium-rare inside. Remove from grill and cover loosely with aluminum foil and let it rest for 5 minutes. Transfer to a cutting board and thinly slice. Serve with black beans, guacamole, shredded cheese, sour cream, and flour tortillas.

*Meat can be marinated one day ahead and brought to room temperature before grilling.

Serves 6

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From Cookingwithmelody.com

Salmon Cakes with Yogurt Dill Sauce

These Salmon cakes are the ultimate seafood comfort food.  The yogurt dill sauce topping is a must!  Better yet you can create your own Salmon cake sandwich with your choice of bread and toppings. I serve mine with warmed pita bread, tomato and avocado slices.

Ingredients

3 pounds skinless salmon fillet, minced
½ cup red onion, finely chopped
¼ cup chopped dill, packed
½ cup pita bread crumbs
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil, plus additional for cooking
3 tablespoons fresh lemon juice, (about 1 large lemon)
½ cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper

Yogurt Dill Sauce

1 ½ cups whole plain yogurt
½ cup sour cream
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Preparation

Mix salmon, onion, ¼ cup dill, bread crumbs, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper in a large mixing bowl. Cover and chill for 1 hour or up to one day. Form into small patties (about 3 inches in diameter and one quarter inch thick).

To make Yogurt Dill Sauce stir together yogurt, sour cream, 2 tablespoons dill, 1 tablespoon lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Coat large scan pan or other heavy-nonstick large skillet with a thin layer of extra virgin olive oil on medium-high heat until it simmers. Cook salmon cakes in batches, carefully turning over once, until golden and just cooked thru about 7-8 minutes total. Repeat with remaining batches. Serve with Yogurt Dill Sauce.

Makes about 18 Salmon Cakes

*To prepare pita bread breadcrumbs, tear pieces of pita bread in a food processor and pulse until fine bread crumbs form.

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