I’m back…

with another harvest update!

After we finished harvesting our Pinot Noir grapes two Wednesdays ago, we had a bit of a lull while we waited for the grapes to get to that perfect stage of ripeness. But by Monday, they were ready, and our vineyard crews began to bring in Chardonnay grapes from the blocks of the vineyard that we usually put into our Katherine’s Vineyard! As of last night, half of our grapes for Katherine’s Vineyard Chardonnay have been brought into the winery, and as of right now, our vineyard crew is in the process of picking even more!

Mmmm, Katherine’s 2011…I can’t wait!

Today is a great day for anyone who loves cooking, whether they do it themselves or appreciate other people’s. Why? Because it’s National Culinarians Day!

National Culinarians Day was created to celebrate all of the great food and cooking in our lives, as well as the wonderful people, whether they are our mothers, spouses, or the chefs at our favorite restaurants, who put so much time and love into preparing great food for others to enjoy! To celebrate, you could thank your favorite cook, go out to eat, or explore by cooking something new and exotic that you have never tried before!

As my contribution to Culinarians Day, I wanted to take some time today to let you all know about the culinary section of our Cambria website. For those of you who haven’t checked out any of the recipes from the Food and Wine section of our website, you should! Chef Taki Laliotitis prepared some incredibly delicious recipes just for us, each of which our winemaker Denise helped him to pair with one of our wines!

Here are links to our recipes! In particular, I’d recommend the Pancetta Pizza with the Julia’s – yum!

 Pancetta and White Asparagus Pizza - Serve with Julia’s Vineyard Pinot Noir

Thyme Scented Seared Scallops with Morels - Serve with Katherine’s Vineyard Chardonnay

Grilled Duck Breasts with Bing Cherry & Plum Sauce - Serve with Tepusquet Vineyard Syrah

Saffron Red Snapper - Serve with Bench Break Chardonnay

Pappardelle with Savory Beef Smoked Ribs Sauce  -  Serve with Bench Break Pinot Noir

Baked Pears with Blue Cheese  - Serve with Tepusquet Vineyard Late Harvest Viognier

Happy cooking!