Many of us make wine and cheese simply for the fun of it. However, entering competitions can give you great feedback on your creations, and you might even win some awards! Competition season is already beginning -- be sure to send in your entries soon for the Winemaker Magazine International Amateur Wine Competition, and don't forget to list Curds and Wine as your retailer! It's also a great time to start planning your entries for the San Diego County Fair Homemade Wine and Homemade Cheese contests. Last year wine kits won 6 Best of Class, one Best of Division, and again a wine kit won Best of Show - over 24 medals were awarded to wine kit wines! We have an Advanced Wine Kit Techniques classcoming up in April that will help you craft perfect wines for competitions.
2012 was also the first Homemade Cheese contest, this year we hope to have many more entries. We have several upcoming cheesemaking classes to help you make the best cheeses to enter in the fair, or just for your own enjoyment - see details below.
Take your winemaking to a new level! While wine kits are very reliable and straightforward, there are many things you can do to create an entirely different wine with the same kit. Join us to learn tips and techniques to make your wine kits unique! We will cover:
This class is limited 12 participants; must be 21 or over to participate. Tickets are $45/person, paid participants ONLY admitted to class. Light snacks from Venissimo will be served. No refunds on tickets. Purchase tickets in the shop or online.
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:
5515 Main St.
Manchester Center, VT 05255
by: March 15, 2013
Remember to list Curds and Wine as your retailer when you enter!
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!
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 and lunch is included! 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.
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.
Join us at the beautiful Milagro Farm Vineyards & Winery barrel cave for a very special cheese making demonstration and wine tasting experience! Winemaker Jim Hart will introduce you to the vineyards and award-winning wines of Milagro Farm. Following a tour of the vineyard, Gisela “G” Claassen of Curds and Wine will demonstrate how to make several cheeses you can make at home, including chevre, ricotta salata, and pressed cheeses. The tour and demonstration will include tastings of several Milagro Farm wines paired with a variety of cheeses in the lovely Barrel Cave at the Vineyard. This will be a very special experience not to be missed!
* Milagro Farm Wine Club members please contact Audrey Koniges at Milagro Farm for coupon code to order online
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!
$92.95 at Curds and Wine, order online or contact us to reserve your kit when they arrive in stock!
Coming soon - California Moscato Wine kit from Winexpert! Lush, fruity, and delightfully sweet with succulent peach and juicy tropical fruit flavors, there's lots to love about new California Moscato.
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!
Effervescent sulfur dioxide Tablets and Granules are an easy, efficient way to introduce sulfites to your wines without having to stir up lees in your carboys, tanks or barrels. They are made of potassium metabisulfite and potassium bicarbonate; the effervescent action of the bicarbonate provides mixing in barrels or small tanks while reducing time and labor needed for stirring. Convenient pre-measured doses reduce potential overdose problems, while individual sealed packaging keeps each dose fresh and potent. The potassium bicarbonate fraction in these granules has little or no effect on pH.
To Use: Effervescent Granules and Tablets can be used for various applications: In gondolas or picking bins to inhibit oxidation of grapes and juice, especially from Botrytis or mold; to inhibit indigenous yeast and bacteria; in tanks before fermentation and directly into barrels after malolactic fermentation; during transport of must or juice; to make sulfite additions to barrels.