Olive oil
1-small yellow onion, small dice
2-Shallots, small dice
1-celery rib, small dice
1/4-small red bell pepper, small dice
1/4-small orange bell pepper small dice
1/4–small yellow bell, pepper, small dice
2-lb ground beef, 20% fat
1-lb ground pork
1-lb ground veal
2-teaspoons kosher salt
1-teaspoons freshly ground black pepper
3-large eggs
1/2-cup heavy cream
2-teaspoons Dijon mustard
1-teaspoon worcestershire sauce
2-teaspoons dried thyme
2-teaspoons dried herbs de provence
1-cup panko breadcrumbs
1-cup cheddar cheese, shredded

FOR THE MEATLOAF – Pre-heat oven to 375 degrees. In a large sauté pan over medium high heat add some olive oil to coat the bottom of the pan, add the onion, shallots, celery and all the bell peppers and sauté for 6 minutes to soften, take off the heat to cool. In a large bowl add the ground pork, ground veal, ground beef, herbs add the, salt and pepper. Add the onion mixture to the bowl and gently mix to combine. In another bowl add the eggs, cream, Dijon, Worcestershire and panko, slightly mix. Add to the meat mixture along with the cheese and mix just to incorporate, don’t over mix. Put the mixture in a loaf pan or shape into desired size on a sheet pan lined with parchment paper. Top the loaf with BBQ sauce. Bake for 45-minutes to 1 hour or until you reach an internal temperature of 165 degrees. Take the loaf out of the oven and let rest for 10 minutes. Slice and top with the mushroom mixture and garnish with the parsley. Mushroom recipe to follow. Enjoy with a glass or two of Solis Cara Mia Reserve 2007.
SAUT’EED MUSHROOMS WITH PANCETTA
1/4 cup olive oil
1/2-lb pancetta chopped
2 – large shallots chopped
1/2 –lb shitake mushrooms sliced medium
1/2-lb cremni mushrooms sliced medium
1/2-lb portabello mushrooms cut in 3rds and sliced medium
Salt & Pepper to taste
Chopped parsley to garnish

Add the olive oil to a large sauté pan over medium high heat, add the pancetta and sauté stirring until slightly golden, add the shallots and mushrooms and sauté for 7 minutes longer until pancetta is browned and mushrooms cooked through, remove with from pan with slotted spoon.

A romantic Valentines wine tasting for only $10 a person (Wine Club members are free) plus

Valentines Day is just around the corner and you are looking for a romantic way to spend a beautiful weekend in Central California. You want to enjoy the incredible scenery away from the hectic pace of the city. In your imagination the perfect way to spend the most romantic weekend of the year is by winding your way through a vineyard while enjoying a picnic, fine wine, and decadent chocolate while looking into the eyes of the person you love.  You may not know it yet, but the perfect match to your picture of how to spend the most romantic weekend of the year is the annual Hearts, Wine & Chocolate event at Solis Winery.

Incredible Romance, Fantastic Price

Romance comes naturally at a vineyards, which is why visitors love this Valentines Day chocolate & wine tasting event. The event includes some incredible and award-winning wines paired with some of the best chocolate in the country. What a better way to spend this weekend of romance than by packing a picnic and visiting a romantic Santa Clara vineyard that is just 30 miles from San Jose. After the event you can purchase any of the wines you tasted (also available online) and then visit the DeBrito Chocolate factory, which is just 10 minutes away. If that is not enough, for a limited time you can also save 50% on your first purchase at the winery.

Valentines Weekend Event Details

Location:
3920 Hecker Pass Hwy.      Gilroy, CA 95020
Directions To The Winery

Dates & Times:
Saturday February 11th, 2012
Sunday February 12th, 2012

Admission:
Free for Wine Club Members (Join today and get in for free!)
$10 per person for non-club members

Featured Award Winning Solis Wines

Merlot, Estate 2007
Cara Mia, Reserve 2007
Syrah, Santa Clara Valley 2007
Port California
and the just released Seducente, Santa Clara Valley 2009 – not yet
available online

Decadent DeBrito Dark Chocolates

Chocolate Blueberries
California Dried Apricots
Raspberry Gel
Chocolate Carrot Cakes
Pecan Turtles

We look forward to seeing you at this incredible wine tasting event. If you have any questions about the event, or have any questions about our Santa Clara Valley vineyard and winery, please call us at 888-838-6427 or feel free to contact Michael and Vic Vanni.

We will be closed Christmas Day and New Year’s Day.

I recently prepared this dish from an old Bon Appetit magazine I found and served it with the 2007 Solis Seducente. I did substitute the white wine with red wine (had to) and the meal was a huge success. It paired remarkably well with the wine selection too.

We would like to celebrate the holiday season with you by offering our award-winning, vintage wines from our library cellar. Stop by each weekend between November 25th & December 31st, 2011 to taste and/or purchase hand-selected, limited, super-premium wines including our 2001 Reserve Merlot (on selected weekends). A great way to entertain out-of-town guests.

(Closed December 25th)

Every autumn during harvest we host our Wine & Cheese Fall Classic. Artisan cheeses from Carmel Cheese Shop are individually and purposefully paired with 5 special Solis wines. Enjoyed overlooking the vineyard in fall color and live jazz performed by Pentimento

12-4:30PM, Saturday and Sunday, November 5th & 6th.

General Admission $15

The Wineries of Santa Clara Valley are hosting our Fall Passport weekend on October 1st & 2nd from 11AM to 5PM. Come and enjoy special tastings, live music, barrel samples, special deals, food and VIP treatment at each of the 23 participating Santa Clara Valley wineries. Passports and wine glass can be purchased at Solis Winery for $30.

Friday, August 26th, 2011 from 6-8PM.

Stop by the winery to pick up your current wine selections, taste some of Rich’s delicious food and enjoy live jazz. All complimentary.

Wine club members only.

Currently in the vineyard growth is vigorous and the fruit is maturing (not at veraison yet). Most of our time is spent on leaf-pull whereby we tear away portions of the leaf canopy in the fruit zone in an effort to enhance sunlight on the grape clusters which has been proven to impart greater flavor to the final product. This process is done by hand and typically takes 2-3 weeks.

Come spend an afternoon at our very popular Syrah & Sausage Grill Saturday, Sunday and Monday of Labor Day Weekend. Purchase a bottle of Solis Syrah and receive 2 complimentary, gourmet sausage sandwiches. What a deal. Live music each day from 12:30-4:30.