Join the Wineries of Santa Clara Valley from 12-5PM this Saturday, April 24th at Casa de Fruta Country Park for our annual Spring Celebration and BBQ.  The event includes wine tasting, BBQ New York Steak/Pasta dinner, live music by The Houserockers and a chance to meet your local wine maker.  $50/per person.  For tickets call 800-548-3813.

Join our winemaking staff on the bottling line in the cellar packaging and labeling your own wine to take home and add to your current library.  Enhance your experience by bringing a group of friends and a picnic to relax in the vineyard after the task is complete.

11AM-5PM, Saturday & Sunday, April 17th & 18th, 2010

Case price $72

Reservations recommended.

The  Wineries of Santa Clara Valley are celebrating our 2010 Passport Weekend from 11AM-5PM on March 27th & 28th.  Stop by any of the Santa Clara Valley wineries to pick up your passport for $30 and enjoy the fun traveling through our quaint wine region, tasting our award-winning wines and meeting our friendly wine makers, owners and staffs.

CLASSIC RACK OF LAMB WITH ROASTED

HAZELNUT AND PANKO BREADCRUMB CRUST

1-rack of lamb, Frenched

Extra virgin olive oil for sautéing-truffle oil to finish (optional)

2 teaspoons kosher salt

2-teaspoons fresh ground black pepper

2-teaspoons dried rosemary

2-teaspoons herbs de provence

1/2-cup Dijon mustard

1-cup plain panko breadcrumbs

1-cup hazelnuts roasted, chopped fine

 

Pre-heat the oven to 400 degrees. Take the lamb out of frig and add a little oil to coat, sprinkle with salt, pepper and herbs and let sit at room temperature for 30 minutes. In a sauté pan add some Evo over medium high heat and sear the lamb until well browned on all sides. Take lamb out of the pan and let sit until cool enough to handle. Spread the Dijon mustard on the lamb. Combine the panko breadcrumbs and chopped hazelnuts in a large dish. Press the lamb in the breadcrumbs to coat both sides. Place the lamb on a sheet pan lined with parchment paper and bake for 15 to 20 minutes or until you reach an internal temperature of 125 degrees for medium rare. Let the lamb rest 10 minutes before slicing. Drizzle with a little truffle oil or a good quality olive oil

Always a great event, our Merlot Madness features live music from Havana Jazz, gourmet food and a vertical tasting of multiple award-winning Solis merlots.  Noon-4:30PM, Saturday and Sunday, March 20th & 21st.  $10 general admission, free to wine club members.

Wine club members:  your selections are ready for pick up (or en route if shipped).  Stop by for the 2007 Zinfandel, Santa Clara Valley and the 2006 Merlot, Estate.

Indulge your Valentine with a special treat this year at Solis Winery:  a tantalizing pairing of chocolate and wine in a romantic setting overlooking the vineyard and mountainous backdrop.

Saturday and Sunday, February 13th and 14th, 2010

Noon to 4:30PM

Admission $10pp/ Wine Club Members Free

1-pound lentils

Olive oil

2-large yellow onions, medium dice

3-medium leeks (white & green part cut in half long ways)chopped and rinsed.

5-medium carrots, medium dice

8-stalks celery, medium dice

2-cloves garlic minced

1-tablespoon kosher salt

1 ½ -tablespoons fresh time chopped fine

1-teaspoon ground cumin

2-teaspoons freshly grounded black pepper

3-32oz boxes of chicken stock

¼ cup red wine

¼ cup tomato paste

1-pound lamb or kielbasa sausage (cooked)

½ pound Italian sausage cooked and crumbled

Chopped Italian parsley for garnish

Freshly grated parmesan cheese

Cover lentils with boiling water and let sit for 20 minutes, then drain. Add some olive oil to a large stock pot over medium high heat and sauté onions and leeks for 10 minutes; add the thyme & cumin and sauté for 5 minutes longer, stirring making sure not to burn. Add the carrots, celery and sauté 8 minutes longer; add the garlic and sauté for 2 minutes longer. Add the chicken stock, tomato paste and lentils, stir to combine. Bring to a boil, turn heat down and simmer for 45 minutes. Add the red wine, cooked sausage and simmer for 8 minutes longer. Garnish with fresh chopped parsley and freshly grated parmesan cheese. *NOTE – this makes a lot of soup. You can freeze your leftovers.

26 degrees in the early morning.  This weather does not adversely impact the grape plants, in fact, these temperatures assure the plant will go into dormancy–helping the plant to save the energy needed for spring growth and fruit production.

Valued wine club members:  your current selections are now ready for pick up.  Stop by this weekend and enjoy tasting them with some of Rich’s tasty treats.

Cabernet Sauvignon, Reserve 2005

 Dark reddish purple color.

Strong aromas of ripe red and black berries with a hint of earthiness, framed by sweet maple.

Entry flavors of blueberries and blackberries leading to subtle hints of black pepper and toasty oak, leading to a medium length, warm finish.

Serve with bacon-wrapped filet mignon, Philly cheesesteak sandwiches, maple-glazed roasted duck and prime rib. 

• 100% Cabernet Sauvignon, Estate Vineyard
• Harvested October 14, 2005
• Barrel-aged for 18 months in 100% new American Oak
• Bottled May 16, 2007
• 233 cases produced 

Sangiovese, Estate 2006

 

The color of this wine is deep garnet. 

Rich aromas of dark berry and black cherry are framed by a pleasant bouquet of vanilla and oak.

Bold flavors of plum and black cherry lead to a round, weighty mid-palate of well-balanced tannins.  The wine finishes well with a long tone of toasted oak. 

Try pairing with roasted meats, wild game or a simple, meaty-sauced lasagna.

  

·         100% Sangiovese, Estate Vineyard

·         Harvested October 24, 2006

·         Barrel-aged 19 months in 23% new American oak,  54% 1 year old American oak, 23% in 2-year old American oak.

·         Bottled June 20, 2008

 314 cases produced