There are several exciting wine and cheese activities coming up this month at Curds and Wine. There are still a few seats left in our Advanced Cheesemaking Classes in collaboration with Venissimo - these courses are great for seasoned cheesemakers as well as beginners. It's time to get your homemade wines and cheeses ready for competition - be sure to enter the San Diego County Fair Homemade Wine and Homemade Cheese contests, as well as the Orange County Fair Wine Competition. It's also time to start preparing for wine grape harvest season. We have a 3-series Basic Winemaking from Fresh Grapes course that starts in June, be sure to sign up!
We also have several special wine kits in, just in time for summer! Winexpert's Limited Release French Rosé is back for a second year! We only have a few extra, contact us if you are interested in this kit ($116.95). Winexpert has also released a California Moscato kit, already very popular! We also have a few 2013 Limited Edition wine kits left in stock, contact us to check availability.
Don't forget, all of your home winemaking and cheesemaking supplies are always available in our online catalog - order for in-store pick up or to ship directly to you!
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 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 for a three-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 $100/person for series of 3 classes, no refunds if any classes are missed. This fee includes snacks and refreshments. 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 can be purchased separately and made at home.
Outline - Series of 3 classes:
Seminar #1: Preparation for harvest and fermentation, 1 - 3 pm
Choice of dates: Saturday 6/8, 6/15, or 6/22
>Optimal brix and TA at harvest Harvest day: Crushing/destemming, cold soak Equipment and supplies needed
Seminar #2: Finishing fermentations and pressing, 1 - 3 pm
Choice of dates: Saturday 7/6, 7/13, or 7/20
Finishing primary; when to press and rack Pressing wine: free run and press run, different methods, post-press steps Secondary fermentations: initiating or preventing
Seminar #3: Aging, Fining, and more Aging, 1 - 3 pm
Choice of dates: Saturday 8/3, 8/10, or 8/17
Carboys, flextanks, steel tanks, kegs, and barrels Oak : hands-on oak trials Clarifying wine: hands-on fining tests, filtering Blending Bottling: bottles, corks, finishing, storing
Purchase tickets at Curds and Wine or online here.
In addition to the Basic Winemaking from Fresh Grapes 3-part seminar series, we offer a Hands-on Harvest Winemaking Course and Grapes to Glass Winemaking Course. We may have a few spots open in these courses, please contact us to get on the waiting list for 2013 or to sign up for 2014 (which is already filling up fast!).
We have a great selection of large equipment available for rent during harvest season at Curds and Wine. If you are looking for large equipment to purchase for your home winery, such as stainless steel tanks, presses, crushers, et cetera, please contact us for pricing. These items need to be preordered the next few months and will not be available later in the year.
It's time to get your entries ready for the San Diego County Fair Amateur Wine Contest! Here are the key dates:
ONLINE ENTRY ONLY due Friday May 10th
Entry drop off Wednesday May 22nd noon – 7 pm
Awards ceremony Saturday June 29th at 1:30 pm
$15 per entry, 2 standard (750 mL) bottles of wine per entry; you receive 2 tickets to the Fair AND 4 tickets to the award ceremony, entry by ticket only!&
It's also time prepare your entries for the San Diego County Fair Homemade Cheese Contest! Here are the key dates:
ONLINE ENTRY ONLY due Friday May 10th
Entry drop off Saturday June 29th 8-10 am (same day as judging and awards this year)
Awards ceremony Saturday June 29th at 1:30 pm
$10 per entry, 4 ounces of cheese plated for judging per entry; you receive 2 tickets to the Fair AND 2 tickets to the award ceremony, entry by ticket only!
Curds and Wine will be a drop-off point for entries in the Orange County Fair Homemade Wine Competition this year! The Orange County Wine Society, in conjunction with the Orange County Fair, is proud to sponsor the 37th annual Orange County Fair Wine Competition. This will be held on Saturday June 8, 2013 at the Orange County Fairgrounds, Costa Mesa. All amateur winemakers in California are invited to submit their wines for judging. Last year there were 829 entries from all parts of California.
Wine Entries are to be submitted On-Line. This will allow you to quickly submit your wines, calculate fees, make changes up until the deadline, enter the Wine Label Competition, and minimize errors. There are instructions and a tutorial video that will guide you through the process. We suggest that you take advantage of them before you begin. The link for entering your wines is competition.ocws.org . More information is available at their main site: www.ocws.org. You will need to submit one 750 mL bottle of your wine labelled as directed in the entry information and pay a $10 entry fee per entry; if you plan to have us ship your wine for you a shipping fee will also be automatically added when you register yoru entries online.
DEADLINE: Last day to drop off wines to be shipped from Curds and Wine is SUNDAY MAY 12TH. We will not be able to accept any entries for shipping after that date, although you can drive your entries up to Orange County as late as May 18th.
Good luck to everyone!
In case you forgot to reserve your 2013 Limited Edition Wine kits, we have a few extra ordered - but only one or two of each are currently available! Contact us to see if we have any in stock - don't miss out on these amazing wines!
Important note to customers that recently got the Winexpert Limited Edition Nebbiolo kits: The LE2012 Nebbiolo instructions list the starting specific gravity after adding the grape skins to be between 1.090 - 1.100. If you check the SG before adding grape skins, a reading of between 1.065 - 1.070 is completely normal and no cause for concern. Laboratory trials show that it can take between 1 and 2 hours for the gravity to rise to its final level at 24C/75F, and it takes longer than that at lower must temperatures. The instructions do not mention the extra time needed for the gravity to rise.
We already experienced this at Curds and Wine, but no worries -- your wine will turn out great!