Welcome to 2014 - Curds and Wine has so many fun new things for you to do! Learn to make wine on site with wine kits - you can make any varietal from anywhere in the world, any time of year! Or sign up for our Basic Winemaking from Fresh or Frozen Grapes course in February - more details below.
Get inspired to enter your own homemade wines and cheeses in the San Diego County Fair competitions this year - read our article in the Ramona Valley Wine Region Magazine on page 22. You can also enter your homemade wines in the Missouri Valley Wine Competition and the 2014 WineMaker International Amateur Wine Competition, the largest amateur wine competition in the world! Details for entering are below.
We have a new program to thank our loyal customers at Curds and Wine. Refer three new winemakers that start their own wine on site at Curds and Wine we'll give you 30 new bottles*! Offer applies to new winemakers that make wine at the shop, or a new group of winemakers making wine together. *excludes magnum bottles
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 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; fresh grapes or frozen must can be purchased separately and made at home or on site for an additional fee (see below).
We are getting organized for our first frozen must order 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.
We are planning to put in a frozen must and juice order February 3, 2014; frozen must and juice orders have to be placed and prepaid with Curds and Wine no later than Sunday February 2, 2014 at 4 pm. We expect the must & juice to arrive the week of Friday February 18, 2014. Please note, orders not being made on site have to be picked up by Sunday February 23, 2014 before 5 pm, we are not responsible for keeping your must frozen after delivery.
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 (3 buckets) of must or juice, all other equipment, ingredients, and testing required, and all bottles, corks, shrink caps and personalized labels for your finished wine as well as one-on-one assistance with your winemaking, plus a one-year 10% discount at Curds and Wine*. 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. 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 information above to sign up). 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 would like to order sooner or later than this date please let us know!
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 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 any purchase in the shop following the class. Class size is limited to 15 participants. Ticket holders ONLY admitted to class.
The next classes will be held:
Saturday January 18, 2014 from 1 - 3:30 pm - SOLD OUT!
Thursday January 23, 2014 from 1 - 3:30 pm
Saturday January 25, 2014 from 1 - 3:30 pm - SOLD OUT!
Tickets can be purchased at the shop or online in our catalog.
RJ Spagnols Restricted Quantity and Winexpert Limited edition wine kits for 2014 are already arriving at Curds and Wine! If you preordered your kits we will contact you as soon as they arrive; if you did not preorder a wine kit contact us to check availability -- only a few extra were ordered this year!
The Missouri Valley Wine Society is holding their 6th Annual Missouri Valley Wine Competition February 23rd, 2014. Last year they had 376 entries and expect many more this year. Missouri/Illinois Winery Owners and their Winemakers and Certified Wine Judges will judge all entries. Medals will be awarded based on a modified 20 point UC Davis scoring system.
The winner of the Best of Show and Winemaker of the Year Awards will receive an oak barrel courtesy of A&K Cooperage in Higbee, MO. There will be awards - including gift certificates for Curds and Wine - and medals for each of the following categories:
Entries need to be sent in by February 10, 2014. More details and entry information are online here. Good luck!
The WineMaker International Amateur Wine Competition is the largest event of its kind in the world - last year 4,564 wines were entered. Entries must be sent in by March 7, 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. Last year our first Hands-on Harvest class won a silver medal for their 2011 Live Oak Vineyard Fallbrook Syrah, and we won a gold medal for 2012 Pinot Gris made from a wine kit!
Wine entries need to be delivered to WineMaker's Vermont offices at:
5515 Main St.
Manchester Center, VT 05255
by: March 7, 2014
Wines will be judged in Vermont April 11-13, 2013.
Results are first announced at the WineMaker Magazine Conference in Leesburg, Virginia on June 7, 2014 (Results will be posted on winemakermag.com and mailed out soon after).
Please be sure to list Curds and Wine as your Winemaking Retailer and U-Vint/On Premise Store! Our customers have always done very well in competitions, let us know if you do win a medal.
Congratulations to Queso Diego, the San Diego Cheese Club for their 3 year anniversary! If you have not been to a meeting, sign up on their website and like their Facebook page to get updates on upcoming meetings and other events. Last year they took an exclusive tour of a cheese cave in Mexico, planned to become an annual event. Join in the cheesy fun!