We have lots of exciting things "growing" on at Curds and Wine this year! We are expanding our inventory as well as educational events. We are now offering Vineyard Installation and Management Seminars, taught by Keith Wasser, a local winegrape grower featured on "A Growing Passion" on KPBS in January. We also now have frozen must winemaking available, our first session was very successful - the wines from the Brehm Frozen Must are amazing! We will be doing another session the first weekend of May, see details below. Our Basic Winemaking from Fresh or Frozen Grapes 2-part seminar series will be starting up again in July, information to sign up is now online.
Coming up in June are more Advance Cheesemaking Workshops in collaboration with our friends at Venissimo. These Workshops focus on specific types of cheeses and go into detail about the make and style of the cheeses being discussed, paired with lots of yummy samples! Even if you have not made cheese before you would learn all the techniques you need to make your own cheeses. These workshops have limited seating though - sign up soon!
Don't forget our FREE Sparkling Wine Disgorging Demonstration this Saturday 3/29 at 1 pm - please RSVP here if you would like to attend. We also have a few spaces left in our Introduction to Mead Making Workshop on Sunday 3/30, purchase your ticket online here
Interested in learning more about growing wine grapes or planning to put in your own vineyard? Curds and Wine will be hosting Vineyard Installation and Management Seminars in April. Led by Keith Wasser, local vineyard owner featured on a recent episode of "A Growing Passion" on KPBS, will give you all the basic information you need to plant and maintain your own grape vines. He will also have a limited number and selection of grape vines available for cash sale after the seminars.
Vineyard Installation seminar will cover:
Vineyard Management seminar will cover:
Seminars are $45 each, or take both for $75. Each seminar is limited to 18 participants. Purchase tickets at the shop or online:
Vineyard Installation - Sunday April 6, 2014 - $45
Vineyard Management -Sunday April 13, 2014 - $45
Both seminars - $75
We now offer frozen must orders and on-site frozen must winemaking at Curds and Wine. The latest must and juice prices and availability are online; orders are subject to availability from the warehouse, we will call in a hold for your order when received but if it is not available we will notify you and refund your payment before the final order is placed. There are limited quantities of some items, and we have no control over that availability. Frozen must comes in a 5 gallon bucket of destemmed, crushed grapes; this will yield approximately 3 gallons of finished wine.
Our first winemaking from frozen must was a hit - the wines are amazing, definitely top quality! We are planning to put in the next order to arrive April 30th; orders must be in to Curds and Wine and prepaid by Sunday April 20, 2014.
If you are interested in making your must or juice into wine on site at Curds and Wine, we have a limited availability to do so - please sign up as soon as possible to ensure your spot! There are a maximum of 16 fermentors available to make wine on site at Curds and Wine; when all spots are taken the class will be closed.
If you have not taken our Basic Winemaking from Fresh or Frozen Grapes seminar series previously you are required to take these seminars prior to making wine on site with us (we will offer these classes again starting in July 2014; please contact us if you have not taken the course but wish to make wine on site in May). However, if you have taken our seminar series you are not required to take it again to make wine on site with frozen must or juice.
*discount applies to any purchases except Vinmetrica products and ticket sales for classes or other events.
We can put in frozen must or juice orders any time of year, but need to have a minimum of 10 bucket orders to place the order. If you are interested in ordering frozen must and/or making your must into wine on site with us please contact us.
We have some exciting Advanced Cheesemaking Workshops coming up in collaboration with Venissimo Cheese on Saturday June 14th!
At 10 am join us for a Goat Cheeses workshop, where we'll show you how to make fresh chevre plus aged goat cheese. The possibilities are endless! Discover all the benefits of goat milk while enjoying oodles of samples in various stages of maturation. This is a fun & interactive adventure where you'll learn what makes goat milk so special & how to make perfect chevre at home!
Then at 1 pm we will cover two very different styles of cheeses -- cheddars and washed curd cheeses. Learn the process of "cheddaring" to give a sharper cheese in comparison to washing curds to produce a milder, smoother cheese. Then we'll get into specialty applications such as washing curds with beer, wine, and spirits. Enjoy oodles of samples from all over the world while learning how to make variations at home.
Workshops are $75 each. Sign up for both and get a FREE lunch too!
Purchase tickets online here:
In association with San Diego Amateur Winemakers' Society, Curds and Wine will be hosting bi-monthly home winemakers' seminars. These seminars are held every even numbered month on the third Saturday at 1 pm. Seminars are given by Lum Eisenman, a winemaking guru that we are lucky to have in the San Diego area. Lum will share his expertise on various winemaking techniques and issues. This month Lum will discuss "Facilities, Equipment and Sanitation".
These seminars are free, but limited to 20 people. If you are interested in participating, please RSVP.
Interested in making your own honey for mead or for serving with your homemade cheeses? Or just want to learn more about the amazing life of honeybees? Join us at Curds and Wine for a Beekeeping workshop led by Don and Celeste Spangler of the San Diego Beekeeping Society. They will tell us about "A Year in the Life of Bees and Beekeepers," with detailed information about the importance of honeybees, the problem of pesticides, equipment needed and honey production.
All participants will receive a $25 gift certificate to use at Curds and Wine. Limited to 18 participants.
Purchase tickets at the shop or online here. Paid participants only admitted to workshop.
This month Winexpert releases the Red Mountain Washington Cabernet. If you missed out on preordering this outstanding wine kit or any others we do have a few extra, contact us to check availability and to hold a kit for you.
The Wine: Deep salmon color with spiced strawberry and Citrus aromas. Light to medium bodied with crisp hints of red cherry and fresh strawberry Flavors; barely off-dry, refreshing finish. Enjoy with summer salads, turkey or beef burgers or grilled stuffed peppers.
The Region: Riverland, Australia The Riverland enjoys a consistent Mediterranean climate with long days of sunshine resulting in sun kissed grapes and reliable and sustainable growing conditions. Woven around the Murray River, the Riverland wine region accounts for more than 50% of South Australia's total crush.
Winexpert's Limited Release rosés have always proven to be outstanding wines, perfectly balanced and refreshing. They make great sparkling wines, too! Only a limited quantity are available, contact us to reserve your kit for $119.95.
It's time to start preparing your wines to enter in the 2014 San Diego County Fair Homemade wine contest! Last year over 54 medals were awarded for wine kits, including five Best of Class and two Best of Division awards! Entering the competition is a reward in itself - you enter 2 bottles of wine for a $15 entry fee per entry, you receive 2 entry tickets to the Fair as well as up to 4 tickets to the awards ceremony -- where you get to meet your fellow winemakers and sample their entries!
Start thinking about what you want to enter in the Homemade Cheese contest at the San Diego County fair! Contestants need to submit a minimum of 4 ounces of cheese prepared for serving plus a $10 entry fee; all entrants will receive 2 entrance tickets to the fair.
Online registration deadline Friday May 9, 2014
Delivery of Entries: Sunday, June 29, 10:00am – Noon
Please note: Homemade cheese awards will not be part of the Homemade Wine awards ceremony this year.
Curds and Wine now has magnetic stir plates and spare stir bars in stock, great for stirring samples while titrating acid or testing for free sulfite. Each magnetic stir plate comes with one stir bar (beaker is not included).