Vineyard Installation and Management Seminars at Curds and Wine
Interested in planting your own vineyard, or have one but not sure how to take care of your vines? Curds and Wine will be hosting Vineyard Installation and Management Seminars led by Keith Wasser, local vineyard owner featured on an episode of "A Growing Passion" on KPBS. Keith will give you all the basic information you need to plant and maintain your own grape vines.
Vineyard Installation seminar will cover:
- Site location
- Row spacing
- Selecting grape vines
- Installing irrigation
seminar will cover:
- Canopy management
- Nutrient application
Seminars are $45 each, or take both
for $75. Each seminar is limited to 18 participants. Paid participants only admitted to seminar. Purchase tickets at the shop or online:
Vineyard Installation - Saturday February 7, 2015 - $45
Vineyard Management - Saturday February 28, 2015 - $45
Both seminars - $75
Basic Winemaking from Fresh or Frozen Grapes course
Join us at Curds and Wine for a two-part seminar series
introducing you to making wine from fresh or frozen grapes. In these seminars, we will go through preparation for harvest, steps involved in making wine from fresh or frozen grapes, and finishing wine. We will also demonstrate how to use equipment needed for winemaking.
The series of classes is $75/person
for series of 2 classes, no refunds if any classes are missed. Maximum 20 participants for these classes, you must be 21 or over to participate. This course is a seminar series with live demonstrations, but we will not be making wine in this class; frozen must or juice can be purchased separately and made at home or on site for an additional fee (see below).
Series of 2 classes:
Seminar #1: Preparation for harvest and fermentation, 1 - 4 pm
Choice of dates: Saturday 3/21 or 3/28
- Optimal brix and acid levels
- Equipment and ingredients you will need
- Primary fermentation schedule
- When and How to press
- Malolactic fermentation: initiating or preventing
Seminar #2: Finishing fermentations and pressing, 1 - 4 pm
Choice of dates: Saturday 4/4 or 4/11
- Fermentations finished, ready for aging
- Managing sulfites
- Carboys, steel tanks, kegs, and barrels
- Oak : hands-on oak trials
- Clarifying wine
- Common wine flaws and their treatments
- Bottling: bottles, corks, finishing
Frozen Must and Juice Winemaking at Curds and Wine
We are planning frozen on-site frozen must or juice winemaking at Curds and Wine for the end of April/beginning of May. Our previous winemaking experiences with Brehm Frozen must
have turned out amazing results! 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.
We are planning to put in a frozen must and juice order in April 2015; frozen must and juice orders have to be placed and prepaid with Curds and Wine no later than Sunday April 12, 2015 at 4 pm. We expect the must and juice to arrive the week of Friday April 24, 2015 and will start primary fermentations on site that weekend. Please note, orders not being made on site have to be picked up by Sunday April 26, 2015 before 5 pm, we are not responsible for keeping your must chilled after delivery. You can also order frozen must or juice
any time of year to make into wine off-site, contact us
if you are interested in placing an order.
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.
- The cost is a base price of $250 to make must or juice into wine on site, which includes:
- use of one fermentor that holds up to 15 gallons of must or juice (3 buckets total)
- all other equipment, ingredients, and testing required
- all bottles, corks, shrink caps and personalized labels for your finished wine
- one-on-one assistance with your winemaking
- You can add up to 3 more additional fermentors and all included materials for $100 per fermentor, maximum of 4 fermentors per winemaker or group (cost is not per person, you are welcomed to make wine as a group and split the cost!).
- Must or juice is ordered separately and is not included in this price.
- Red wines can be made on site with frozen must or juice, white wines can be made on site with frozen juice only; we are not set up to press frozen grapes into white or rosé style wines
You must be 21 or over to make wine on site. If you have not taken our Basic Winemaking from Fresh Grapes seminar series
previously you are required to take these seminars prior to making wine on site with us (see details above). 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. Contact us
if you are interested in ordering frozen must or making wine on site with frozen must.
RJ Spagnols Restricted Quantity and Winexpert Limited edition 2014/2015 releases
Year to year, no two grape crops are the same. So each year, RJ Spagnols and Winexpert offer home winemakers an exclusive selection of outstanding wine kits, developed to feature the best results from grape harvests around the world. Due to the nature of these kits, they are only available in limited quantities. Contact us
to check availability of these amazing wine kits, only a few extra are in stock if you did not preorder in November. If you did preorder the February release wines we will contact you as soon as the kits arrive at Curds and Wine.
March 2015 Release
April 2015 Release
Cheesemaking Fundamentals Classes
Join us at Curds and Wine to learn how easy and rewarding it is to make your own cheeses at home! In our Cheesemaking Fundamentals 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 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 coupon. Class size is limited to 18 participants. Ticket holders ONLY admitted to class. Purchase tickets online: Saturday March 7, 2015 from 1 - 4 pm
Thursday March 12, 2015 from 1 - 4 pm
Saturday March 14, 2015 from 1 - 4 pm
How to Change Your Wine Varietal Without Replanting: Grafting - Sunday April 19, 2015
Pete Anderson will cover a description of the processes involved in grafting grape vines, from collecting the graft material to post graft care. He will give a live demonstration of two different methods at Curds and Wine.
$30/person, purchase tickets online here
Limited to 18 participants. Paid participants only admitted to seminar.
ete Anderson has 17 years of wine growing experience in the San Diego area beginning in 1997 when he decided to plant grape vines on land next to his home and became part of the winemaking team at Witch Creek Winery. He took classes in viticulture and enology at U.C. Davis and also developed his winemaking skills locally at MiraCosta College under the direction of Lum Eisenman. He was an Associate Faculty member at MiraCosta College where he taught Vineyard Development and Management in their Horticulture Department. He also developed and conducted a viticulture seminar program at CSU San Marcos. His specialty is viteitaIiane, and for the past 15 years he’s been involved on an Italian Vine Project with internationally acclaimed wine grower CamiloMagoni who was the winemaker at L A Cetto Winery in Baja California for 49 years and now oversees Casa Magoni winery and Magoni Agricola where they are growing some 40 different Italian varieties. Pete is the Vice President for Winegrowing at Witch Creek Winery in Carlsbad and provides vineyard consultation services in his spare time. He is also a Garagiste winemaker making some 10 – 12 wines in his garage in Carlsbad including Limoncello.
Free Winemakers' Seminar: Introduction to Home Winemaking Saturday February 21st at 1 pm
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
Enter the 2015 Winemaker Magazine Homemade Wine Competition by March 6, 2015
ENTER YOUR BEST HOMEMADE WINES IN THE WORLD'S LARGEST COMPETITION FOR HOBBY WINEMAKERS! Year after year the WineMaker International Amateur Wine Competition is the largest of its kind in the world. Entries were received from all 50 American states, 6 Canadian provinces and as far away as Turkey and Australia for the 2014 competition resulting in a total of 3,111 wines entered. Send in your best wines by March 6, 2015
to get valuable feedback from our experienced judges and see how your wines stack up against your fellow winemakers. All entrants will receive their judging notes back along with a list of the medal-winning wines. And you might even win a medal or two!
Entry guidelines and forms can be found in WineMaker magazine or click here to download the 2015 entry form and competition rules & regulations
Here are some key competition dates for 2015:
Wine entries need to be delivered to the Vermont offices at Battenkill Communications • 5515 Main St. • Manchester Center, Vermont 05255 by: March 6, 2015
Wines will be judged in Vermont: April 10-12, 2015
Results first announced at WineMaker Magazine Conference in Portland, Oregon
(Results will be posted on winemakermag.com and mailed out soon after): May 30, 2015
Don't forget to list Curds and Wine as your retailer and U-Vint on your entry form. Contact us
if you would like for us to ship your entries!
Join us at the 2015 Winemaker Magazine Conference in Portland, Oregon May 28-30
Join fellow hobby winemakers from across North America in the Pacific Northwest's famous Willamette Valley wine country for three days packed with seminars and special events to help you make your own great wine. Save $100 when you register before March 1, 2015
. Don't wait - All previous conferences on the west coast sold out early!
Your Conference Registration includes:
- 20 Big Seminars - Classes Friday 5/29/15 and Saturday 5/30/15 on winemaking techniques, grape growing & more!
- New interactive workshops and special social events to trade ideas with fellow hobbyists.
- Conference Binder - Each attendee will receive a binder packed with printouts of conference seminar presentation slides and room for note taking.
- Four Group Interactive Workshops - Two interactive group workshops each day to get an in-depth learning experience to improve your winemaking.
- Two Lunches with Keynote Addresses - Hear from Willamette Valley Vineyards' Jim Bernau on Saturday and winemaking tips from our magazine columnists on Friday.
- Admission to Friday night Wine Share & Tasting Party - A great chance to share wines and ideas with hobbyists from across North America. Taste each other’s wines for feedback and fun. Plus, local Oregon wineries and Pacific Northwest home winemaking clubs will be pouring wines to sample and we’ll have regional foods and cheeses.
- Admission to Sponsor Exhibits - Check out the latest winemaking equipment, products and supplies from leading vendors.
- One-year Subscription to WineMaker Magazine Included with your conference registration, a $25 value!
Not included with registration is Admission to 2015 WineMaker International Amateur Wine Competition Awards Dinner
. Find out first who the winners are in the largest amateur wine competition in the world. This awards dinner will unveil the top winners from the 2015 competition. Register for this dinner in addition to the conference this year.
There are also a variety of very special Boot Camps
available for separate registration, including an insider's tour of Willamette Valley Wineries
, Making Wine from Kits
with the ever-entertaining and
all-knowing Tim Vandergrift, and many more!Register for the conference, boot camps, and Saturday night Award Dinner online here.
*Curds and Wine is a sponsor of the conference for 2015. If you are attending the conference please let us know
and we'll give you a free Curds and Wine t-shirt
for every full conference registration!
Cork Recycling - Bring us your used Corks!
Bring in your used corks, we will pass them on to local businesses to recycle and reuse for art objects!