Cheers and Cheese in 2015


Curds and Wine has many great opportunities for you to start off 2015 with something new and fun!  Learn to make cheese with us at our Cheesemaking Fundamentals classes.  Make wine, mead, or cider on site with us any time, you can even make sparkling wines!  Enter your homemade wines in the Winemaker Magazine Homemade Wine Competition and come to Portland, Oregon in May to receive your awards and expand your winemaking horizons at the 2015 Winemaker Magazine Conference.  We also have a variety of seminars to help you set up and maintain your own home vineyard.  Cheers to an exciting 2015!

Wine Grape Growing Seminars at Curds and Wine

Pete Anderson 2

Curds and Wine will host several wine grape growing seminars to help you get started with your own vineyard:

Wine is Made in the Vineyard: Canopy Management/Pruning Seminar - January 2015
Pete Anderson will cover an overview of wine growing (from vine to wine) and also a discussion of vine care in dormancy to include pruning, disease and chill hours for healthy plant growth and fruit production at Curds and Wine.

Pete Anderson has 17 years of wine growing experiencPete Andersone 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.

$30/person, ​purchase tickets online here

Limited to 18 participants. Paid participants only admitted to seminar.


Vineyard Installation and Management Seminars - February 2015

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
- Costs

Vineyard Management seminar will cover:
- Pruning
- Spraying
- Canopy management
- Nutrient application
- Irrigation

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


Diggin post holes Pruned vines


Cheesemaking Fundamentals Classes

cheese class group cropped

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 January 24, 2015 from 1 - 3:30 pm - SOLD OUT! call to get on the waiting list

Thursday January 29, 2015 from 1 - 3:30 pm

Saturday January 31, 2015 from 1 - 3:30 pm - one seat left! Call for tickets or to get on waiting list


Saturday March 7, 2015 from 1 - 3:30 pm

Thursday March 12, 2015 from 1 - 3:30 pm

Saturday March 14, 2015 from 1 - 3:30 pm


Frozen Must and Juice Winemaking at Curds and Wine

Punching mustWe are planning 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
    • 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 - please contact us regarding dates for these seminars in March and April. 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.



Free Winemaking Demonstration: Disgorging Sparkling Wine, Saturday February 8th from 1 to 3 pm

disgorging sparkling wineHave 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


RJ Spagnols Restricted Quantity and Winexpert Limited edition 2014/2015 releases announced!

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 December and January release wines we will contact you as soon as the kits arrive at Curds and Wine.
RJS RQ 2015
RJ Spagnols Restricted Quantity:
December 2014 Release
South Africa Chenin Blanc Sauvignon Blanc $138.95
Chile Cabernet Merlot $145.95

April 2015 Release
Spain Vino Blanco $138.95
Italy Aglianico $145.95
WE LE14 set
Winexpert Limited Editions:
January 2015 Release
February 2015 Release
March 2015 Release
April 2015 Release


Wishing You a Wine and Cheese Filled Holiday Season December
FIVE Year Anniversary! November
American Cheese Month October
Harvest 2015 September
Another Early Harvest Year? August
Congratulations Award Winners July
Summer Cider Time! June
Time to Make Wine for the Holidays! May
Spring Breezes, Wine and Cheeses April
Cider, Mead, Wine and Cheese March
Learn to Love to Make Your Own Wine & Cheese! February
Cheers and Cheese 2015 January

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 Ready-to-pour Tim Vall-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!

Curds and Wine at WM Conf

Enter the 2015 Winemaker Magazine Homemade Wine Competition

2015 Wine Comp LogoENTER 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 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!


Cork Recycling - Bring us your used Corks!

wine corksBring in your used corks, we will pass them on to local businesses to recycle and reuse for art objects!