October 30-November 1, 2009 – Zinfandel Winemaking Experience

Posted by Scott Young in California, First Crush Winemaking Experience, General, Other, Paso Robles, Pomar Junction Vineyard & Winery, Red Wine, Styles, Wine Tours, Zinfandel wineJun 24th, 2009 | No Comments

Make your own wine from Berry to Bottle with First Crush winemaking experience in Paso Robles.

This complete winemaking experience includes accommodations, local transportation, welcome reception, breakfast and lunch in the vineyard, winemaker dinner and Halloween party at Pomar Junction Vineyard & Winery, two cases of your own custom-made, privately labeled Zinfandel wine, and more. 

Visit http://www.firstcrushwinemaking.com/ for pricing and details.

Reservations required.

Registration deadline:  September 25, 2009. (805) 434-2772

October 23-25, 2009 – Cabernet Sauvignon Winemaking Experience

Posted by Scott Young in First Crush Winemaking Experience, General, Mitchella Winery, Other, Paso Robles, Red Wine, Styles, Wine Tours, cabernet sauvignonJun 24th, 2009 | No Comments

Make your own wine from Berry to Bottle with First Crush winemaking experience in Paso Robles.

This complete winemaking experience includes accommodations, local transportation, welcome reception, breakfast and lunch in the vineyard, winemaker dinner at Mitchella Winery, two cases of your own custom-made, privately labeled Cabernet Sauvignon wine, and more. 

Visit http://www.firstcrushwinemaking.com/ for pricing and details.

Reservations required.

Registration deadline:  September 18, 2009. (805) 434-2772

October 9-11, 2009 – Syrah Winemaking Experience

Posted by Scott Young in California wine, First Crush Winemaking Experience, General, Other, Paso Robles, Red Wine, Styles, Syrah winemaking experience, Wine ToursJun 24th, 2009 | No Comments

Make your own wine from Berry to Bottle with First Crush winemaking experience in Paso Robles.

The complete winemaking experience includes accommodations, local transportation, welcome reception, breakfast and lunch in the vineyard, a winemaker dinner at Sharp’s Hill Vineyard & Winery, two cases of your own custom-made, privately labeled Syrah wine, and more. 

Visit http://www.firstcrushwinemaking.com/ for pricing and details. Reservations required.

Registration deadline:  September 4, 2009. (805) 434-2772

July 18, 2009 – Berry to Bottle Wine Tour

Posted by Scott Young in Berry to Bottle Wine Tour, First Crush Wine Making Experience, General, Other, Paso Robles Vineyards, Pomar Junction Vineyard, Vinoteca Wine Bar, Wine ToursJun 24th, 2009 | No Comments

Explore winemaking from berry to bottle in Paso Robles with First Crush winemaking experience. 

Enjoy a fun and educational tour of Paso Robles vineyards and wineries.

There will be viticulture and winemaking education, a picnic lunch at Pomar Junction Vineyard & Winery, a tour of the Robert Hall Winery led by winemaker Don Brady, an introduction to winemaking by winemaker Dan Kleck, an educational wine tasting and wine and cheese pairing at Vinoteca Wine Bar, and more. $125/per person. 

(805) 434-2772, (877) 82-CRUSH, www.firstcrushwinemaking.com.

Mojo-Marinated Pork Tenderloin

Posted by Scott Young in Born to Grill, General, How to Grill, Mojo-Marinated Pork Tenderloin, Other, Recipes, Steven Raichlen, foodJun 24th, 2009 | No Comments

My wife Michelle and I tried this last night and it was excellent. In fact, it was so tender that my wife was able to cut her tenderloin with her fork. No kidding!

The recipe we followed was in Steven Raichlen’s “How to Grill” BBQ cookbook (page 126) but it’s also easy enough to find online as well.

Here’s one that’s pretty close.

NOTE: We used cilantro instead of parsley and grilled some onion steaks with some of the marinade, which was a nice side dish.

Mojo-Marinated Pork Tenderloin

A lively herb-and citrus-perfumed cross between a sauce and a relish, Cuban inspired mojo makes a potent marinade and sauce for tenderloin. We picked up the idea in south Florida, but the Caribbean sparkle seems even finer in a cooler clime.

Serves 6

Mojo Marinade and Sauce
Juice of 3 large oranges (approximately 1-1/2 cups)
Juice of 2 large limes
6 tablespoons olive oil
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano
1 teaspoon salt
2 plump garlic cloves, minced

Two 12-ounce to 14-ounce sections of pork tenderloin
Avocado slices and red-ripe tomato slices, for garnish

At least 2-1/2 hours and up to the night before you plan to grill the pork tenderloins, mix the mojo ingredients in a small bowl. Place the tenderloins in a plastic bag and pour about two-thirds of the mojo over them; cover the remaining mojo. Refrigerate the pork and the remaining mojo, which will become a sauce.

Remove the pork from the refrigerator, drain it, and blot any excess moisture from it. Let the pork sit covered at room temperature for 20 to 30 minutes.

Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with the hand test).

Transfer the tenderloins to the grill, arrange them so that the thin end is angled away from the hottest part of the fire. Grill the tenderloins uncovered on high heat for 3 minutes, rolling them on all sides. Move the tenderloins to medium heat and estimate the rest of the cooking time according to the thickness of the meat. Thin tenderloins (about 1-1/2 inches in diameter) need an additional 10 to 12 minutes on medium, and fat ones (about 2-1/2 inches in diameter) require up to 25 minutes. Continue rolling the meat on all sides for even cooking. The pork is done when its internal temperature reaches 155 degrees F. to 160 degrees F.

If grilling covered, sear the tenderloins first on high heat uncovered for 3 minutes, rolling them on all sides. Finish the cooking with the cover on over medium heat for at least 8 to 10 minutes (for 1-1/2 inch diameter meat) or up to 20 minutes (for 2-1/2 inch diameter meat).

Carve the pork into thin slices, garnish with avocado and tomato and serve hot accompanied by the reserved mojo. For a fiesta, serve a salad of black beans, rice, corn, and red bell peppers followed by Pina Colada Pinapple Spears.

Technique Tip:

Consider turning this tenderloin into a sandwich, the way most mojo-flavored pork is served in Florida. On toasted Cuban bread or a split crusty roll, pile the meat, a slice of ham, black beans, and sharp cheese, all topped with more mojo. Immensely sloppy and intensely good, the sandwich demands lots of napkins.

Recipe from:

by Cheryl Alters Jamison and Bill Jamison
The Harvard Common Press

Born to Grill

Source: http://www.globalgourmet.com/food/egg/egg0798/mojo.html

How To Open A Bottle Of Champagne With A Sword

Posted by Scott Young in General, Other, TipsJun 23rd, 2009 | No Comments

How cool is this!  Learn how to open a bottle of champagne the cavalry way. Designed to impress and not for the faint of heart. A real crowd-pleaser that will totally amaze an audience!!

http://www.youtube.com/watch?v=ye28n_aJspA

http://www.videojug.com/webvideo/how-to-use-a-champagne-saber

Can I Use a Plastic Water Jug As A Secondary?

Posted by Scott Young in Ask The Wine Making Guy, General, Other, Plastic Carboy, Plastic Carboys, Wine Making Equipment, secondary fermentation, secondary fermenterJun 19th, 2009 | No Comments

Here’s a very interesting question I received via my blog this week:

“Can I use the plastic 5-gallon carboys that I have water delivered in for starting the secondary fermentation? What I would like to do is start some strawberry and blueberry wine when the fruits are in season – which is when we are here in Maine.

I would like to get the secondary fermentation started here and then take the carboys home where I can finish the process and bottle it. My concern is if these water bottles will leave a taste in the wine.”

Here’s how I answered:

Great question!

As long as the water bottle is made of PET then you should be good to go.

I actually own a plastic carboy and there’s no issue with a plastic taste being transferred. I wrote an article about it on my blog called “Winemaking Designer Carboys” if you’re interested.

I’m curious what you think about using plastic vs. glass carboys and so reply to this blog post and let me know!

How To Make Champagne Using Cheap White Wine

Posted by Scott Young in General, OtherJun 19th, 2009 | No Comments

Came across this short little video on YouTube showing how to make champagne using cheap white wine and a soda streamer. Enjoy!

How To Make Champagne Using Cheap White Wine

Posted by Scott Young in Champagne, Featured, General, Other, Sparkling Wine, Tips, Videos, White Wine, make champagne, soda streamerJun 19th, 2009 | No Comments

Came across this short little video on YouTube showing how to make champagne using cheap white wine and a soda streamer. Enjoy!

Rating: ***+ 2004 Chez Ray Cabernet Sauvignon (CS4, C4, C’4), Lodi, CA

Posted by Ben in 2004, General, Other, cabernet sauvignonJun 14th, 2009 | No Comments Original review, September, 2007:
In this glass, this is ruby red, the color of a medium feminine pinot noir, not a burly cabernet sauvignon. Aroma is powerful, though, of bright aged ripe fruit and oak. On the palate, bright sweet cherry cola flavors encircle the taste buds with a hint of acid, following with a mild, lasting sweet cherry finish. Not classic cabernet, but a friendly, just off-dry wine giving great pleasure.
Three plus stars out of five.

Updated review, June, 2009: Similar color, now beginning to brick. Aroma is a bit more spongy and sweet now. Sip brings more muted flavors now, round, still with elements of cola, evenly touching palate with only hints of acid. Clean, cherry finish, lightly sweet.