Veraison is starting on the wine grapes around the country, which is our signal to start preparing for harvest season. Curds and Wine has everything you need for this season's harvest, from yeasts, nutrients, and enzymes to equipment rental. Join us for our exclusive Hands-on Winemaking course, where you will get to harvest wine grapes and watch them become another award-winning wine. Or, get the basics at our Basic Winemaking seminar series -- even if you're not ready to get your hands purple, you'll learn all the ins and outs of making wine from fresh grapes.
The San Diego Cheesemakers Group will have its first meeting this month! See below for more information.
We are taking preorders for Vadai Hungarian barrels. A variety of sizes are available for wine, beer, or vinegar. You can find available sizes and a price list on our website. Preorders will require a deposit. Please contact us with your name and a phone number for contact, but do NOT include any credit card information. You can also place preorders at the shop. Preorders must be placed by Sunday, August 28th so that we can get the barrels in stock for harvest season.
We will help you get some fresh grapes for your home winemaking this harvest season. We will be a pick-up point for fresh grapes from West Coast Grapes, please sign up on their website for their email to get a list of grape varietal availability and pricing. Grapes will be purchased directly through West Coast Grapes, we will be a pick-up point only, no sales on site for these grapes!
We will also be a pick-up site for fresh grapes from Lambert Bridge Vineyard in Dry Creek Valley, Sonoma, California. If you are interested in pricing and availability for these grapes, please email us. We will contact everyone with a list of pricing and availability as soon as it is released, the grower will be paid directly and again we will be a pick-up point only.
We will have a crusher/destemmer available to run your grapes through for a $25 processing fee for up to 500 lbs, another $10 fee for every additional 500 lbs. We will also of course have all of your harvest supplies available a well as equipment rental, such as must pumps and presses.
We are assembling a list of local growers with grapes available, purchasing of grapes will be directly through the growers. Please email us if you are interested in this list, or if you have grapes to sell.
Please remember, you are responsible for transportation of your grapes to your house! We will not be doing any winemaking on site with fresh grapes, as there are too many variables to be dealt with for this type of winemaking. Harvest season typically begins as early as September and can go as late as November some years; the grapes are ready when they are ready, and you need to be prepared to get them when they arrive. We will not store the grapes, they will start spontaneously fermenting if you do not pick them up the day they arrive. Just a few things to be prepared for when dealing with fresh grapes in winemaking!
Join us at Curds and Wine for a three-part seminar series introducing you to making wine from fresh grapes. In these seminars, we will go through preparation for harvest, steps involved in making wine from fresh grapes, and finishing wine. We will also demonstrate how to use equipment needed for winemaking.
Class #1, Sun Aug 7th 6:30 - 9 pm: Harvest Preparation and Starting Fermentation
Class #2, Sun Aug 21st 6:30 - 9 pm: Primary and Secondary Fermentations
Class #3, Sun Oct 2nd 6:30 - 9 pm: Aging, Bottling and More Aging
The series of classes is $100/person for series of 3 classes, no refunds if any classes are missed. This fee includes snacks and refreshments, handouts, and a 10% discount card for purchases at Curds and Wine for one year (excludes Vinmetrica products and future class ticket purchases; discounts cannot be combined). Maximum 20 participants for these classes. This course is a seminar series with live demonstrations, but we will not be making wine in this class; fresh grapes can be purchased separately and made at home.
You can sign up online for the Basic Winemaking Course, or purchase tickets at the shop.
Here's your chance to get your hands purple! Curds and Wine will be hosting an exclusive, intensive Hands-on Winemaking from Fresh Grapes class this harvest season. This class will be limited to 8 participants total; please remember only class members are allowed to attend the events. The class will consist of 6 classes total; three classes will be on Sunday evenings this Fall at Curds and Wine, the other two classes will be vineyard visits at Live Oak Vineyard in Fallbrook. The last class will be in Spring 2012 at Curds and Wine.
The following criteria apply to participation in the class:
Class One, Sunday August 14th 6:30 - 9 pm at Curds and Wine: Preparation for harvest and fermentation
Class Two, Sunday August 28 at Live Oak Vineyard in Fallbrook: Preharvest vineyard visit and picnic
Class Three, TBD (likely first or second weekend of September), 6 am at Live Oak Vineyard in Fallbrook: Harvest and picnic; date depends on when the grapes are ready! And yes, we start at 6 am!
Class Four, TBD September Sunday evening 6:30 - 9 pm at Curds and Wine: Primary and secondary fermentations/Pressing demonstration; 1-2 weeks after harvest
Class Five, Sunday October 9th 6:30 - 9 pm at Curds and Wine: Aging, fining and blending
Class Six, TBD Spring 2012: Bottling finished Fallbrook Syrah
Limit 8 people per class
Purchase tickets online through links or at shop:
$275/person for classes only
$375/person for classes with one case finished wine*
*one case of Fallbrook Syrah produced in class, includes personalized labels, bottles & corks
2011 Vintage Syrah at Live Oak Vineyard just starting veraison in July
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 for 2011 will be led 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. The topic for August is "Getting Ready for Crush."
These seminars are free, but limited to 20 people. If you are interested in participating, please RSVP here.
While you are waiting for your fresh grapes to be ready for harvest, come in to Curds and Wine and pick up one of the great new wine kits from Winexpert!
Angel Blanco is an easy drinking, well-rounded white wine, with appealing fruit flavours and aromas. Rich and boldly fruity from a blend of Chardonnay, Muscat and Riesling that delivers up a floral aromatic nose and a fine mix of peachy, honey, pineapple fruit finishing with a perfect balance of acidity and fruitiness. Serve well chilled before dinner or pair it up with spicy foods to tame the heat and compliment your cuisine.
Diablo Rojo is dark purple in color with a nose of blackberry jam melded with creamy vanilla aromas, and a touch of tobacco. Rich in the mouth, it has gently smooth tannins and ripe plum and berry flavors--very much in the character of an off-dry Merlot. The finish is long and fruit-filled, with the perfect amount of toasty oak. While it will improve with aging, this wine is perfect for enjoying right away, delicious with robust foods and excellent all on its own.
Start your Angel Blanco and Diablo Rojo and join our Vintner's Value Program! For every 4 vintning fees you purchase, you get a 5th vintning on site for free! All customers are retroactively entered into the program, pick up your Vintner's Value Card at your next visit.
San Diego Cheesemakers Group is planning to have its first meeting this month! The initial meeting will be an opportunity to meet each other, share cheese, ask questions, share advice, and discuss what we want to get out of this club and where we want to take it. The meeting date, time, and place are still being discussed, but are tentatively planned for August 15, 16, or 17 at 6:30 pm. If you are interested in joining the group, you can sign up online for the discussion group.
If you would like to attend the meeting, please RSVP so we know how many people to expect; we can also give you the final details for the meeting time, date, and place when they are set. Many thanks to Chris Banker for organizing!
We need your vote to be #1 on the San Diego "A" list this year! Please vote for us online here!