We have a bunch of fun, unique seminars and workshops coming up at Curds and Wine this spring! We are hosting a Mead Making seminar and workshop with Matt Steiger, author of Fringe Fermentation. Learn the ancient art of making honey wine, with some modern twists - take just the seminar or sign up to make your own mead or melomel on site following the seminar. We also have a free presentation on Cider making by Stan Sisson, partner in Julian CiderWorks. Pete Anderson returns to show you How to Change Your Wine Varietal Without Replanting by Grafting. We also have our last Cheesemaking Fundamentals Classes until November.
![]() For new winemakers interested in learning the process of making wine from kits, we will have 2 free Winemaking Demonstrations to show you just how easy it is to make your own wine, at home or on site at Curds and Wine! We will go through all of the basic steps of making wine from kits, from start to bottle. This will be an interactive demonstration, you will have an opportunity to take part in winemaking steps hands-on. This demonstration will take about an hour, and then you can start your own wine! There is no charge, and you will receive a special coupon to pay a single $50 vintning fee with your first session of winemaking on site*. Discover how easy and rewarding it is to make your very own wines! Please RSVP for this demonstration:
Friday 3/20/15 at 1 pm Saturday 3/21/15 at 10 am *coupon for new winemakers only making wine on site at Curds and Wine; you must attend the demonstration for coupon. You can start up to 3 wine kits at your first session, pay only one $50 vintning fee |
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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 Mead Making Seminar and Workshop with Matt Steiger Sunday 3/29/15 at 1 pm![]() Matt Steiger is a local physicist and food writer. He is a regular contributor to Edible San Diego, covering farming, fishing, and fermentation. He is also author of Fringe Fermentation: A Guide to brewing cider, mead, and country wines at home; available here on Amazon.com
Seminar ONLY $45/person
Mead Making seminar plus make mead on site workshop $150/person
Taking Your Cidermaking To The Next Level - Free Seminar Sunday April 12, 2015![]() •Working with fresh juice: how and why this differs from using pasteurized commercial juice. •To Sulfite or not: when and why do you need to sulfite your juice, and what your options are. •Wild or cultured yeast: your fermentation options, and which ones might work best for you. How terroir can affect cider character. •Blending, the Cidermakers craft: how to get the most out of your blending options. •Apple and Pear cultivars: where to get them, and which should I use? •Small-scale apple and pear grinding and pressing: some options for getting juice from your apples and pears, and DIY versions that may be of interest. •Resources for hobby and small-scale commercial cidermakers: books and online information sources for those interested in making cider from fresh fruit. •FAQs: a list of frequently asked questions, with answers, relevant to making cider from fresh fruit. * Please RSVP for this seminar, limited to 18 people The New Cider Maker's Handbook available at Curds and Wine![]()
This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making. Get yours today at Curds and Wine for $44.95, in store or order online. How to Change Your Wine Varietal Without Replanting: Grafting - Sunday April 19, 2015 at 1 pmPete 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. P ![]() RJ Spagnols Restricted Quantity and Winexpert Limited edition 2014/2015 releasesYear 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 March release wines we will contact you as soon as the kits arrive at Curds and Wine.
![]() 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 ![]() Winexpert Limited Editions:
January 2015 Release
Australian Shiraz Viognier $142.95
German Riesling $137.95
February 2015 Release
March 2015 Release
California Trio Blanca $137.95
April 2015 Release
Frozen Must and Juice Winemaking at Curds and Wine![]() ![]() |
Enter the San Diego County Fair Homemade Wines contest - register by Friday April 3rd![]()
More information and online entry can be found here. Good luck to everyone!
Enter the 2015 Winemaker Magazine Homemade Wine Competition by March 6, 2015![]() 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. 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:
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 ![]() 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!![]() |