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• 1/3 cup butter
• 3 onions, medium chopped
• 3 celery stalks, chopped
• 12 cups bread, cubed
• 2 apples, tart, peeled, cored and chopped
• 1 1/2 cups Adelaida walnut pieces
• 1/2 cup parsley, fresh, chopped
• 1/2 cup sage
• 1/2 cup rosemary
• 1/2 cup thyme
• 3/4 to 1 1/2 cups chicken stock
• salt and pepper, to taste
• In a nonstick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
• In a large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage, rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper.
• Loosely fill turkey cavity and follow cooking instructions for the weight of the bird; or make single servings by baking at 375° in small well buttered oven-proof ramekins for 25 minutes or until heated through and brown on top.
Just like our 50-year-old HMR Vineyard, Adelaida’s roots run deep. As one of the pioneers of the Paso Robles AVA and the Adelaida District, many have witnessed our evolution over the last 34 years. In the 1970s, the Van Steenwyk family purchased the ranch where Adelaida Cellars is now located. Shortly thereafter, they began spending weekends at the old farmhouse on the property. It wasn’t until 1991 that Adelaida’s first tasting room opened in our current location with a remodel to follow in 2004. With time and hard work Adelaida Cellars has grown. Our seventh Estate Vineyard was planted in 2013 and our production facility was renovated last winter. This January we broke ground on our new Hospitality Center. The tasting room will sit where the oldfarmhouse was once located. Now, Adelaida guests will be able to enjoy the same views that the Van Steenwyk family fell in love with over 30 years ago. We look forward to sharing many memorable visits with you in the future.
In a rare, quiet moment during the 2014 harvest season, Annette Dennigmann, our Wine Club Manager, sat down with Winemaker Jeremy Weintraub. Jeremy holds a Master of Viticulture and Enology from UC Davis and has worked on the North and South Islands of New Zealand, in Italy, and in St. Helena California. Now settled on the Central Coast, he has been with Adelaida Cellars since 2012.
The 2013 harvest was the earliest on record for Adelaida due to low winter rainfall and steady warmth throughout the growing season. Total yields were about average and quality was excellent. At this early stage, with most of the wines still completing their secondary fermentation in barrel, the reds are deeply colored and the whites are showing great richness and vibrancy.
This year was our first farming organically. The dry conditions allowed us to limit the number of passes we made in the vineyard to control fungi, and, even with those drought conditions, we severely limited irrigation to occasions where the plants would have suffered without it.
On August 19 we picked the first fruit of 2013: A small amount of Chardonnay, Pinot noir from 6 rows in the northeastern part of our HMR vineyard, and syrah from our Viking vineyard. Simply put, the fruit was ready to come off the vine. By way of contrast, and as a demonstration of the effect of temperature on harvest date, in the cool 2011 vintage, we picked the first Chardonnay on September 19, the first HMR Pinot noir on September 23, and the Viking syrah on September 21.
Our final pick of 2013 was muscat for our dessert program from Bobcat vineyard on November 11. We made two passes in the muscat, the first being clean fruit with high sugar and relatively more acid (31 brix) and the second with a little botrytis (at 33 brix). The botrytis infection was limited because of dry growing conditions, and we hope to see more in 2014.
We brought in significantly less zinfandel and cabernet sauvignon in 2013, much to our disappointment. The cabernet berries, in particular, were very tiny, and the Viking vineyard, which was planted in 1991, showed its age by not producing as much fruit. But what that vineyard lacked in fruit quantity it made up for in quality.
The zinfandel vines from Michael’s block, named after our stellar ranch manager Michael Whitener, bore the combined effects of drought conditions and dry farming. The fruit struggled to reach its typical sugar levels, and we made several surgical passes throughout the growing season to balance the amount of fruit with the vine’s ability to ripen it. We’re happy that we did, as the wines so far show great finesse and spice.
In between the first and final picks, we saw much to admire in 2013. The red berries had thick skins, which they synthesized as a result of several environmental and cultural factors, including sunlight, temperature, shoot positioning and low rainfall. The resulting wines have great color and extraordinary tannin. The whites grapes benefited from cool nights, which helped retain their acidity, and careful farming, which kept leaf cover over the fruit to minimize sun damage. Our switch to night harvesting in 2013 kept the fruit nice and cool when it arrived at the winery.
Le Beaujolais Nouveau 2013 est arrivé at Adelaida Cellars!
Adelaida Cellars, maker to the only Gamay Beaujolais Nouveau in Paso Robles, is keeping with the French tradition to release the first wine of the 2013 vintage on the 21st, the third Thursday of November. Beaujolais Nouveau is the first wine of harvest, drinkable a mere 7-8 weeks after grapes are picked and is a harbinger of the vintage quality. Each year, Adelaida releases the Beaujolais on the third Thursday with a celebratory dinner to follow on Saturday evening.
Nestled in the original HMR Vineyard, Adelaida’s Gamay, is now in its 49th year. True to the nouveau style, this Beaujolais uses a method called carbonic maceration, where grapes are fermented as whole intact berries in a sealed environment and without oxygen. The yeast penetrates the grape skin and acts on the natural sugars in the interior of each grape, producing particularly juicy, exuberant fruity flavors. This year’s vintage exceeds expectations with its focused, crisp-edged strawberry-blueberry notes. Serve slightly chilled and pairs beautifully with Thanksgiving classics of roast turkey and cranberry.
With the Beaujolais release comes the vintage celebration on Saturday, November 23rd at Adelaida Cellars. This year, Guest Chef Donald Wressell will be at the helm. Chef Wressell is the Executive Chef for E. Guittard Chocolates and former Executive Pastry Chef for the Four Seasons, Beverly Hills. He has invited Chef Sherry Yard of Spago fame. He will be presenting his multi-course menu paired with the best of Adelaida wines along with the Beaujolais release. Tickets are $100/ $80 for wine club. 6:00 PM -10:00 PM and available at 805.239.8980. For the menu visit www.adelaida.com/events.
Truth be told, I am a closet cheese-maker. With two years under my cheese-making belt and a degree in Food Science from Cal Poly, my cheese is still rough and inconsistent. This makes me appreciate even more the art of fine cheese and the complexities surrounding it.
Through my studies, I have come across many authors on the subject, but none have been more compelling about the complexities of cheese flavors than Laura Werlin. If you haven't read The Cheese Essentials or The All American Cheese and Wine Book, you are missing out on some incredible cheese insight.
The good news, we are bringing Laura Werlin, national author to Adelaida Cellars on
Sunday, November 10th. We will be featuring a Cheese and Wine Pairing University with Laura Werlin.
Laura is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest. She is an expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book.
The seminar will include Laura’s lively discussion and then tasting of several cheeses paired to Adelaida wines. With the holiday season upon us, Laura will also add in tips on creating an incredible cheese plate for entertaining. We will have her books available for purchase and a book signing too.
Reservations are required for this event as seating is limited. Tickets are $50 per person and include event and wine tasting to follow.
To reserve your seat, please email firstname.lastname@example.org.
Hope to see you at the Cheese and Wine University!
The Summer Newsletter was created throughout the late spring and early summer months of 2013. With notes from the Winemaker Jeremy Weintraub, insights from Resident Wine Educator Tony Hermann, and from National Sales Manager, Paul Sowerby, a lively review of our cellar wines, it is a work that incorporates the many voices of Adelaida. Also included is a recipe pairing for Grilled Swordfish, a list of our most recent wines, notes on our new 2011 Pinot Vineyard Series, and a list of upcoming events.
The cover photo is of one of our newest additions, Liam the llama. He came to Adelaida in March with his big black coat, thick and matted, from the cold winter months. His face, warm and friendly, boasts dark eyes and lengthy lashes, giving him the appearance of a big flirt as he greets our guests. At the winery, Liam's job is to protect the sheep and he acts the part by being on constant watch. In times of trouble or simply to play, he is always quite the show with his long loose strides and lengthy neck gaining momentum as he removes the sheep from danger.
Click below to see our 2013 Summer Newsletter. Cheers, Sunni
At 2:00am on August 19th our vineyard team started harvesting Chardonnay and Pinot Noir from our HMR vineyard as well as a small block of Syrah from our Viking vineyard. With Winemaker Jeremy Weintraub at the helm, he has been working diligently all year with our Vineyard Consultant, Daniel Fischl and Ranch Managers, Mike Whitener and Ota Espinoza just for this moment. The grapes are now ready and we look forward to the results of all of their hard work. Following is a brief look at some of our new practices, new equipment, and new barrels for the 2013 vintage.
To date we have brought in Chardonnay (HMR Vineyard), Viognier (Anna’s Vineyard), Pinot Noir (HMR Vineyard), Syrah from both Viking and Anna’s Vineyards, Gamay (HMR Vineyard) and Malbec from Viking Vineyard.
New this year, we are harvesting in the middle of the night for several reasons that pertain to our sustainability and quality! Cool and happy ranch employees. Second, cooler grapes stay in tact and ensure quality. Cooler grapes won’t start premature fermentation and last, cooler grapes take less energy to cool down for cold soak prior to fermentation.
New winemaking practice this year- Our Winemaker, Jeremy Weintraub, is executing “pigeage” pronounced peej/AHGE on our Syrah/Viognier blend in order to delicately introduce Viognier into the Syrah. Most grapes stay in tact during the whole berry fermentation, while some juice from both of the varietals are introduced. This is a tradition borrowed from the Northern Rhône area of France like Cote-Rotie.
This harvest, we are introducing new Italian winemaking equipment,including the Pellanc de-stemmer and sorting table!
Brand new oak barrels!
You have heard the saying, "Every day is a new day", well, during harvest, every minute is a new day! Stay tuned and we will keep you updated!
As of June 28, a high pressure system has settled on the entire West Coast, and weather experts are forecasting several days of high heat and possibly record-breaking temperatures. With that projection in mind, and with seeds beginning to harden and veraison on the near horizon, we decided to give the plants some water.
While we employ a technique known as deficit irrigation to control shoot growth and increase grape quality, we want to keep the plants alive. Over the next several days we’ll continue to feed the plants enough water to counterbalance evaporative losses.
These early-season high temps are preferable to those that occur late in the season, as the intense heat induces the green grapes to make sunscreen in the skins, which will provide protection throughout the summer.
When the heat recedes we’ll finish our cluster thinning pass, which we began several weeks ago. This involves culling excessive clusters and those on weak shoots with an aim to balance the fruit load to the age of the vine, its size, the size of the canopy, and the size of the shoots.