It's time to start preparing for Harvest 2014! Everyone at Curds and Wine is ready to help you start getting your supplies and equipment ready for harvest season this year. Sign up for our Basic Winemaking from Fresh or Frozen Grapes 2-seminar series to learn all the basics of making wine from fresh or frozen grapes. We also have limited openings in our Grapes to Glass Hands-on Winemaking, contact us to check availability. Lum Eisenman will give a free seminar to help you Get Ready for Crush this month. We are also offering Vineyard Installation and Management seminars again on June 8th and 22nd, our April classes sold out. And don't forget to put in preorders for barrels and large equipment - see details below.
At 10 am join us for a Goat Cheeses workshop, where we'll show you how to make fresh chevre plus aged goat cheese. The possibilities are endless! Discover all the benefits of goat milk while enjoying oodles of samples in various stages of maturation. This is a fun and interactive adventure where you'll learn what makes goat milk so special and how to make perfect chevre at home!
Then at 1 pm we will cover two very different styles of cheeses -- cheddars and washed curd cheeses. Learn the process of "cheddaring" to give a sharper cheese in comparison to washing curds to produce a milder, smoother cheese. Then we'll get into specialty applications such as washing curds with beer, wine, and spirits. Enjoy oodles of samples from all over the world while learning how to make variations at home.
Workshops are $75 each, limited to 14 participants. Sign up for both and get a FREE lunch too!
Purchase tickets online here:
Advanced Goat Cheese Workshop $75
Advanced Cheddar and Washed Curd Cheeses Workshop $75
Interested in learning more about growing wine grapes or planning to put in your own vineyard? Curds and Wine will be hosting Vineyard Installation and Management Seminars in June. Led by Keith Wasser, local vineyard owner featured on a recent episode of "A Growing Passion" on KPBS, will give you all the basic information you need to plant and maintain your own grape vines.
Vineyard Installation seminar will cover:
Vineyard Management seminar will cover:
Seminars are $45 each, or take both for $75. Each seminar is limited to 18 participants. Purchase tickets at the shop or online:
Join us at Curds and Wine for a two-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.
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.
Outline - Series of 2 classes:
Seminar #1: Preparation for harvest and fermentation, 1 - 4 pm
Choice of dates: Friday 7/11/14. Saturday 7/12/14, Friday 7/18/14, or Saturday 7/19/14
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: Friday 7/25/14, Saturday 7/26/14, Friday 8/1/14, or Saturday 8/2/14
Fermentations finished, ready for aging
Carboys, steel tanks, kegs, and barrels
Oak: hands-on oak trials
Common wine flaws and their treatments
Bottling: bottles, corks, finishing
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 weekend 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 help us "Getting ready for Crush".
These seminars are free, but limited to 20 people. If you are interested in participating, please RSVP online here.
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 $50 non-refundable 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 3rd so that we can get the barrels in stock for harvest season.
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 Sparkling Wine winners of the San Diego County Fair 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!
Harvest time is approaching -- time to get your crushpad ready! Curds and Wine will have a limited selection of large equipment for sale this year, including manual or motorized crusher/destemmers and stands (sold separately), basket or bladder presses, and stainless steel tanks. We are also getting in a few 3-spout and 5-spout gravity bottle fillers.
Contact us if you are interested in purchasing any equipment - before they're all gone!
They're back! Winexpert's Speciale Limited Edition Chocolate Raspberry and Blackberry Dessert Wines. These super-tasty dessert wines make great holiday gifts. Only a limited quantity available, preorder yours today!
Chocolate Raspberry Dessert Wine $116.95
This wine brings together notes of rounded cherry, plum, and bright raspberry with rich chocolate, coffee and vanilla. Excellent on its own or with any dessert, or serve with toasted nuts or shortbread.
Blackberry Dessert Wine$114.95
Bright blackberry notes, lingering tannins and a gorgeous deep hue. An excellent match for intense cheeses, roasted nuts and especially chocolate desserts.