It's cold outside - even in San Diego! - but we're already thinking about summer. Start your summer wines now -- we have some very special limited edition preorders this month, including the fabulous French Rose and the kicky Twisted Mist Hard Pink Lemonade and Lime Margarita (more information below). The KenRidge and Winexpert 2013 Limited Editions are also starting to come in, if you didn't preorder yours yet contact us to see if there are any extras. You won't want to miss out on these stupendous wines!
If you're looking for a fun cheese to make one cold winter day, check out our article with a recipe for Drunken Goat Cheese in the December 2012 issue of Ramona Valley Wine Region magazine (page 22). While you've got the issue open, check out the articles about our great local wine country and the passionate winemakers we have here! Remember, if you need wine pomace for your Drunken Goat Cheese, we usually have some available for FREE any time of year at Curds and Wine!
Venissimo and Curds and Wine team up to bring you a special set of Advanced Cheesemaking Workshops. In each session you will learn the history, science, and techniques for specific cheese types. Samples of each cheese type will be served while you hear about the origin and background of the cheese, then Gisela “G” Claassen of Curds and Wine will walk you through the science of how the cheeses are made and do a live demonstration of making the cheese. You will also have a special opportunity to see whole wheels of these very special cheeses, as well as homemade examples. You will also receive a 10% discount coupon for Venissimo as well as Curds and Wine!
Advanced Cheesemaking Workshop 201: Goat Cheeses – We will cover a variety of goat-milk derived cheeses, including classic chevre, cabecou, cabra al vino, and valencay. See how easy it is to make these very cheeses on your own at home! Saturday May 25th, 2013 from 10 am to 12 pm -$75/person Buy Tickets Online Here
Advanced Cheesemaking Workshop 202: Alpine and Swiss-style cheeses – We will introduce you to unique world of alpine cheeses, and you will learn where Swiss-style cheeses get their characteristic “eyes.” A broad sampling of these wonderful cheeses will be paired with a live cheesemaking demonstration. Saturday May 25th,2013 from 1 pm to 3 pm -$75/person Buy Tickets Online Here
Advanced Cheesemaking Workshop 203: The Moldies – Get to know the beautiful Blues and Bries inside and out! Learn the difference between Camembert and Brie and watch as we set up some blue cheese. Get the inside scoop on learning the art of affinage for these delicate, wonderful cheeses. Saturday May 25th,2013 from 4 pm to 6 pm - $75/person Buy Tickets Online Here
* If you sign up for all 3 classes you only pay $200 total! Discount should automatically be applied at checkout online.
These classes will be held at 7188 Clairemont Mesa Blvd, San Diego, CA 92111, in the same building as Curds and Wine. Classes are limited to 14 people per session. Tickets are for sale through Venissimo or online only, not available at Curds and Wine.
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 give an "Introduction to Home Winemaking.
These seminars are free, but limited to 20 people. If you are interested in participating, please RSVP online here.
Have you ever wondered how those bubbles get in your sparkling wine? Join us at Curds and Wine for a very special winemaking demonstration. The 2012 Best of Division winners of the San Diego County Fair for their sparkling wine made from a kit will talk about how sparkling wines are made, then show you one of the most dramatic processes in this winemaking -- disgorging the sediment from the riddled wine. You can even sign up to make your own sparkling wine on site at Curds and Wine!
The ultimate food-friendly wine is back! With characteristics of both red and white wines, crisp, off-dry Winexpert Selection™ French Rosé is the perfect pairing for any meal. Now in a 16L kit! Contact us to preorder your French Rosé kit, or preorder online by February 15th!
Looking for a light, fun drink for your summer parties? Try the Twisted Mists from Winexpert!
Hard Pink Lemonade packs a punch. Fresh lemons mix with notes of pink grapefruit and candied peel, and a light sweetness softens the lemon pucker making for an easy-drinking treat. Serve this cooler-style, drink ice cold on a hot afternoon. Order onlineLime Margarita has tart lime and tequila flavours form the base of this classic margarita. A touch of sweetness offsets the sour citrus but still leaves that zesty lime explosion. Enjoy over crushed ice. Order online
Both of these kits are available for a limited time only! Preorders are due to Curds and Wine by February 15th, and we will only have a few extra kits in stock. Contact us today to reserve yours!
In case you forgot to reserve your 2013 Limited Edition Wine kits, we have a few extra ordered. Contact us to see if we have any in stock - don't miss out on these amazing wines!
Coming out this month:
If you did preorder the upcoming wine kits, we will contact you when they arrive!
Competition season has started -- submit your wines to the 5th Annual Missouri Valley Wine Competition! Wines and entry forms and fees must be submitted by Monday February 11th, make sure you ship by February 4th so it will arrive in time! Besides getting great feedback and a medal for your efforts, there are LOTS of great prizes -- including gift certificates from Curds and Wine!
More information including entry forms is on their website: www.mvws.org
The WineMaker International Amateur Wine Competition is the largest event of its kind in the world - last year 4,318 wines were entered. Entries must be sent in by March 15, 2013, more information for entering your wines is online here. All entrants will receive their judging notes back along with a list of the medal-winning wines.
Wine entries need to be delivered to WineMaker's Vermont offices at:
Battenkill Communications5515 Main St.Manchester Center, VT 05255by: March 15, 2013
Wines will be judged in Vermont April 19-21, 2013. Results are first announced at the WineMaker Magazine Conference in Monterey, California on May 18, 2013 (Results will be posted on winemakermag.com and mailed out soon after).
Our customers have always done very well in competitions, let us know if you do win a medal!
It's time to start planning to go to the 2013 Winemaker Magazine Conference in Monterey! This conference is a must for any home winemaker, a great opportunity to broaden your winemaking expertise as well as interact with winemakers from all over the world. With your conference registration you get:
The amazing seminars are always informative and will expand your horizons as a winemaker. Lunches and dinners are a great time to meet fellow winemakers from around the world, and of course sample some great wines!
Curds and Wine is a sponsor of the 2013 conference, and if you will be attending please let us know, we have a special gift for you! You can register online now -- register early and save $100 off of the registration fee before March 1, 2013. Every conference has sold out so far, so don't miss your opportunity!
Join us at Curds and Wine to learn how easy and rewarding it is to make your own cheeses at home! At this class you will learn the fundamental processes behind fresh cheesemaking as well as the techniques for making pressed cheeses and aged cheeses such as cheddar, gouda, and camembert. We will show you how to make fromage blanc, ricotta, and queso fresco, and demonstrate the processes involved in making feta, swiss-style cheeses and mold-ripened cheeses such as camembert/brie-style and blue cheeses. We will have samples of the various styles of cheeses you can make at home from Venissimo, as well as other refreshments. Finally, you will receive a packet with a recipe booklet to make the cheeses from the class as well as basic supplies to get you started with your cheesemaking. You will also receive a 10% discount on your total purchases in the shop following the class.
The fee for this class is $65 per person, and class size is limited to 15 participants. No refunds on tickets. Sign up and purchase tickets for these classes here:
These classes sell out fast! If you would like to check for an opening or to be put on the waiting list for this class, call the shop or email us.
Keep your cheese tasting fresher longer with simple to use Formaticum Cheese Bags. Tired of spending too much time wrapping your cheese? Then say hello to cheese bags. Our bags are manufactured in France and designed specifically to store cheese. They are porous enough to let cheese breathe while retaining ample humidity to prevent the cheese from drying out. Cheese bags are the perfect solution for quick cleanup of leftovers and make excellent gifts for everyone who eats cheese. Each package contains fifteen 6.25" x 11" cheese bags.
We now offer alcohol testing services for your finished wines, beers, and meads using our new ebulliometer. This instrument has a measurement range of 3-17 %Volume alcohol (± 0.3 % Vol).
Sample analysis requires minimum 80 mLs of sample, for a fee of $25 per sample. Results are typically returned within 24 hours of submission.