A glass of wine is only as good as the soil from which it came. I could cry about all of the blood, sweat and tears that go into growing our wines, but I enjoy myself too much for that. You’ve got to get a little dirty in winegrowing. In this photo, I am sampling the soil to determine what and how to plant. Here’s the method behind my madness:

Our analysis of this soil concluded that it is predominantly sandy, porous (good drainage), and low in nitrogen and calcium.

We dug this hole I’m standing in 1 meter by 1 meter, because 99% of grapevine roots grow within the top 1 meter of the ground. Eventually, this entire 6.8 acres will be ripped to a 1 meter depth. The soil is good, but not perfect yet. We’ll amend the soil with compost, some of which will come from The Restaurant. The compost adds nitrogen over time for the vines as they grow. Gypsum will also be added; it’s a mineral that will give the vines calcium, because, you know, we’re not the only ones who need “strong bones.”

What this means to us is we have blending material. What does this all mean to you? You’re looking at some fine Sangiovese for our Sangiovese and Super T wines in the future, ladies and gentlemen.

Cheers!

If you have ever been the Ponte Tasting Room and Marketplace, chances are you’ve seen the best-selling artisan food line, Bella Cucina. These all-natural, hand-crafted pestos, crackers, sauces and oils are made in small batches and are wonderful accompaniments to Ponte wine. The legendary pestos come in flavors such as arugula and pine nut, walnut sage, olive, classic basil, sundried tomato and, everyone’s favorite, lemon artichoke. The line has been featured on Oprah’s Favorite Things list twice, and has been revered in magazines such as Food & Wine, Martha Stewart Living and Cooking Light. Bella Cucina believes that, when it comes to food, it’s not only about what you eat, but how you eat it; take time to slow down and savor. We love this philosophy because it complements the ‘day in the country’ experience we wish for each of our guests.

One bite of Lemon Artichoke Dip, made with Lemon Artichoke Pesto will make you a fan of the line for life.

Lemon Artichoke Dip:

• 1 cup Bella Cucina Lemon Artichoke Pesto
• ¼ cup mayonnaise
• ½ cup plus 1 Tbsp grated Parmesan cheese

Preheat oven to 350 degrees. Mix together pesto, mayonnaise and ½ cup Parmesan until combined. Put mix into baking dish and sprinkle with remaining 1 Tbsp Parmesan. Bake for 30 minutes or until cheese is golden. Serve with baguette slices or crackers.

Wine Pairing: Ponte 2010 Pinot Grigio

–Erica Martinez

–Have you tried any Bella Cucina items? What are your favorites?

It’s Super Bowl Sunday. Cue NFL music: Da-da-da-da…da-da-da-da-daahhh……

I love the Super Bowl. It doesn’t matter who is playing, I think the energy the game brings is contagious. From the National Anthem to the half time show and the million-dollar commercials, it’s just fun. And the food! Tables full of crunchy, greasy, ooey, gooey food!

This year, the New York Giants and New England Patriots go head to head at the biggest sports event of the year. As if the age old rivalry between the New York Yankees and the Boston Red Sox weren’t enough, now it comes down to their football counterparts (even though they play in New Jersey and Foxborough, respectively). I’m not particularly favoring one team over the other and so my Super Bowl cuisine ideas pay homage to each. I’m deliberately excluding things like chips, dip, salsa, pretzels and wings, or “fillers” as I call them, because they show up on 98% of Super Bowl tables anyway.

Go New York! Ideas

Pizza: Who can deny the presence of pizza at any Super Bowl party? Especially when New York is involved. This isn’t the time for fancy goat cheese and balsamic reduction toppings (who’s going to stop and savor the flavors when they’re glued to the TV?). Go for classic cheese or load it up with pepperoni, sausage and peppers. Wash it down with Beverino, Ponte’s best-selling, very easy to drink red that is just as delicious chilled as it is at room temperature.

Pastrami Sandwiches: Honor the celebrated delis of New York with pastrami piled high on rye with lots of mustard and pickles. This delicious, salty cured meat needs a complex wine that stands up to the briny goodness. My wine choice is Syrah, with its herb and smoke undertones.

Sesame Noodles: Inspired by New York’s famed Chinatown, I think sesame noodles would make a great side at any Super Bowl party. They’re spicy, nutty and savory all at once and taste delicious with a cool, fruity wine like Graciela.

Go New England! Ideas

Clam Chowder, er, Chowda: Who wouldn’t love a hot bowl of creamy, hearty New England clam chowder in February, anyway? You can’t go wrong with anything that combines clams, heavy cream and potatoes. To tame its richness and compliment the flavors, I’d suggest either Chardonnay or Viognier. Hosting a house full of Patriots fans? Don’t dare make the Manhattan version.

Lobster Rolls: This is simplicity at its best. A lobster roll is little more than lobster meat mixed with mayonnaise (just enough to hold it together), served on a toasted, buttered bun. It might be a bit of a splurge to make these babies, but you and your guests will be swooning. Very New England. Pair with cool glasses of Chardonnay.

Boston Baked Beans: No, not the candy-coated peanut kind, but the homemade dish that consists of beans, bacon, maple syrup, vinegar and a slew of other kinds of yumminess. No matter what else you serve, Boston Baked Beans will be a popular addition. With its fruity, spicy aromas and flavors, Zinfandel is great with a dish like this.

Great game, great rivalry and great food. Throw in some great friends and great wine and you’ll find yourself with one great time.

Cheers everyone, and have a safe Super Bowl Sunday!

–What will you be making this Sunday for the big game?

–Erica Martinez

–Wine Pairings by Mark Schabel

Any good party has to have food, right? At the Restaurant, Chef Vincent Logan is preparing a 3-course prix fixe menu with wine pairings. Got kids? Bring ‘em along! There will be a special make-your-own-pizza dish just for them.

We don’t know about you, but our party shoes are halfway on. While we’d love to invite the world but, alas, this party is for Ponte Wine Club Members only. Not a member? Get in on the fun! Check out the details here. We hope to see you there and remember, ‘aint no party like a Ponte party!

The fun starts Friday, February 3rd at 5:30 pm and ends at 7:30.

Make your Restaurant reservations and view the 3-course prix fixe menu.

We know our favorite way to spend a Friday night, what is yours?

–Erica Martinez

1. Purchase your tickets to the Dinner.
   You two lovebirds will be greeted with sparkling Moscato and butler-passed hors d’oeuvres. Next, a Chef-created, four-course dinner awaits you with Ponte wine pairings. Top off the evening with music and dancing.
   Tell us that’s not an amazing gift in itself. But don’t stop there…
2. Order a gift in our Online Store and, in the “order comments” section, write “Valentine’s Day Dinner Gift.” We’ll be sure it’s waiting under your reservation that night.
   Whether it’s a bottle of her favorite Ponte wine or a bow-adorned gift basket, watch her eyes glow when she discovers it’s for her. “What an effort he made to surprise me!” she’ll think. (We won’t tell her it was a cinch to pull off).

Need a gift suggestion? No problem.

1. The “I love you” option – A gorgeous gift basket. While we have many options, we think either of these will put a smile on her face: Fondue For 2 and Cupcakes For My Cupcake.
2. The “I worship you” option – The Ponte Experience. This golden ticket is good for a day of wine tasting at Ponte, a winery tour for two, and a $50 gift card for you both to spend at The Restaurant for lunch, or for her to go wild with in our Marketplace.
3. The “I can’t live without you!” option – A romantic, 2-night stay at our soon-to-be-open wine country hotel, the Ponte Vineyard Inn.
   When you book a Romantic Get Away package, you’ll stay in in our 1,360 square foot Grand Suite in the heart of Temecula wine country, and have a bottle of Rose Spumante and artisan cheese tray upon your arrival. Included in this package is a four-course wine-paired tasting menu. Make your reservation here (P.S. The Inn opens in April).

You can’t lose! Think about it: in a few minutes, you can make Valentine’s Day plans and get her a gift. No last-minute shopping stress!

If our predictions are correct, this will be a Valentine’s Day she’ll never forget.

What is the best present you’ve given her so far or what is the best Valentine’s Day gift you’ve received?

New menu.

The Restaurant at Ponte has introduced its winter menu and Executive Chef Vincent Logan has outdone himself once again.

If you are new to Ponte and the Restaurant, here is the 411: the menus change with the seasons. Because they believe in sustainability, each menu features ingredients that are fresh, local and in season. The result? Mouth-watering dining options all year round. And always something to look forward to!

Among the many new dishes on this season’s menu is Lamb Osso Buco. Local lamb is braised in red wine and herbs and served on soft polenta. This dish would be fantastic with a glass of 2009 Ponte Reserve Zinfandel.

From the grapewood-fired oven is the new Sausage and Pepperoni Pizza. Homemade artisan mozzarella is topped with red onions, roasted bell peppers and savory sausage and pepperoni. A glass of 2008 Barbera to drink would make this a perfect Italian lunch. For those with lighter appetites, the Chef has created his Arugula and Goat Cheese Salad. Tender, spicy arugula leaves are topped with tangy almond-crusted goat cheese, red onions, olives, vine ripened tomatoes and sun dried tomato vinaigrette. A glass of 2010 Graciela would round out this dish perfectly. And, for something sweet, there is “Lemon Pie” which combines tart fresh lemon custard with cloudy, ethereal whipped merengue. Our choice of wine with this phenomenal treat is 2010 Moscato.

This is just a handful of the brand new options on the new winter menu. There are also freshly inspired appetizers, seafood, meats, sandwiches, pastas and daily soups, all with a perfect Ponte wine to make your dining experience outstanding.

The Restaurant at Ponte is a top-50 restaurant for outdoor dining in the US; by seating guests outdoors, everyone is treated to impressive garden, vineyard and mountain views. And with the incredible weather we’re having in Temecula right now, trust us, you want to be outdoors!

Check out the new menu here, and, tell us, what are you looking forward to trying?

–Erica Martinez

Yes, purists, you can easily open and enjoy a bottle of wine with a good corkscrew and not much else, but some of the wine accessories on the market today are helpful, fun and just plain neat! We’ve narrowed our favorites down to five and, truth be told, we even use some of these behind the wine tasting counter in our Tasting Room.

1. Wine aerator – This device mixes oxygen into your wine as you pour it into a glass, thus, letting your wine “breathe” instantly. When air mixes with wine, the flavors and aromas are released; it’s sort of like decanting wine without the decanter. We were amazed when we did a side by side experiment and you will be, too! Check out the Vin-Aire Instant Wine Aerator here.
2. Corkscrew – A must have. A good corkscrew is durable, comfortable and easy to use. For some, that would be a classic handheld corkscrew that you twist, anchor and pull to release the cork. For others it’s a countertop behemoth that doesn’t require much effort at all. The good news is, there is something for everyone out there. In the Tasting Room, we use the classic style corkscrew.
3. Wine pourer – Say goodbye to red wine drips on your white tablecloth! Wine pourers are inserted into a wine bottle to give it a little extra lip, so those pesky little drops don’t run down the length of the bottle and onto the aforementioned linens, clothes or countertops. There are countless types on the market, from pourers that double as aerators (or triple as pourers, aerators and stoppers) to tiny foil circles that are slipped into the neck of a bottle. Our favorites (and the ones we use ourselves) are Drop Stops.
4. Foil cutter – You know the shiny paper that covers the cork of a wine bottle? That’s the foil. You know how every time you try to cut one off with a knife you end up wounded along with an ugly, jagged piece of foil? A foil cutter flawlessly cuts the tip of that foil off each and every time. We love these so much we put our name on them.
5. Wine saver – These nifty devices remove the air from an open bottle of wine, stopping the oxidation process and sealing in aromas and flavors. A properly sealed open bottle of wine will last days longer than one sealed with a standard cork.

There you have our favorite five. I suppose we fall into the “gadget people” category; what about you? Do you have a favorite wine gadget or accessory?

No, winemakers don’t add raspberry jam and chocolate syrup to their wines to get a desired flavor. Flavors begin in the vineyard. The amounts of sunshine and water, and the type of soil have much to do with a grape’s individual flavor, which is why a Viognier from France and one from California can taste completely different.

From the vineyards, wines (especially reds) make their way into barrels to age. This is where a wine’s characteristics really begin to develop. That vanilla you sense in your glass of Meritage? It comes from the vanillic acid found in oak. That butter you sense in your Chardonnay? That came from the presence of diacetyl, a byproduct of secondary fermentation. Have you ever sensed leather, yes leather, in your Merlot? Tannins caused that.

The list goes on and on: caramel, strawberry, citrus, grass, tar…are some of the flavors that make wines so interesting and fun to drink. While sniffing, twirling, sloshing are all part of the art of wine tasting, don’t take it too seriously, because in the end it’s all subjective. The next time you read a wine label and it says your Zinfandel should taste like blackberries, but you taste blueberry, don’t panic. Keep sipping and enjoying. After all, if you like it, it’s good wine.

–Erica M

What is the most unusual flavor you’ve tasted in a wine?

But with so many choices, how does one choose the perfect wine for a particular cheese? These tips may come in handy. But, remember, when it comes to pairing any kind of food with wine, trust your own palate. Think of these as ‘tips,’ never ‘rules.’

1. Pair creamy with acidic. Very creamy cheeses such as brie will be better with wines with a little acidity, such as Chardonnay.
2. Pair hard with tannin. Think Parmesan with Cabernet Sauvignon.
3. Pair salty with sweet. A robust gorgonzola is wonderful with port or even a sparkling Moscato.

Thinking of building a cheese board but don’t know where to begin? A basic, well rounded cheese board doesn’t have to be complicated or loaded down with cheese. Three or four choices of different flavors and textures can be very impressive. Here is a good rule, er, ‘tip’ of thumb to go by in building a 4-cheese board:

1. A goat cheese, such as Humboldt Fog from California. Pair with Fume Blanc.
2. A soft cheese, such as Grayson, a cow’s milk cheese from Virginia. Pair with sparkling Moscato.
3. A hard cheese, such as cave-aged Gruyere or Parmigiano Reggiano. Pair Gruyere with Chardonnay and Parmigiano with Super T.
4. A blue cheese, such as English Stilton. Stilton practically begs to be paired with Port.

Experiment, be adventurous and don’t forget to write things down! It will definitely help you out when you’re looking for a particular cheese among the hundreds displayed at your local market.

On your next visit to Ponte, don’t miss the cheese trio at the Restaurant. Chef Vincent Logan pairs three incredible artisanal cheeses with honey, apples and pecans. Believe me, it’s enough to inspire you.

–Erica Martinez

What are your favorite wine and cheese pairings?

I admit my eyebrow rose in skepticism when I came across a recipe for Tagliatelle with prosciutto and orange in an issue of Bon Appetit magazine, but as I read it, I became fascinated, then intrigued and finally, hungry.

According to the recipe and accompanying article, this dish originated in the Emilia-Romagna region of Italy, aka “Land-of-no-bad-meals.” I mean, seriously, how could the home of prosciutto, Parmigiano-Reggiano, Bolognese and Balsamic vinegar be wrong?

Still, though, orange?

There was one way to find out , and so it became my New Year’s Eve dinner.

The first thing I loved was that there were only a handful of ingredients. And secondly, it was ready in a flash. While the pasta boiled, I melted a little butter in a skillet and cooked the prosciutto until it browned. Then, I added a little pasta water, the juice and half of the zest of 1 orange and heavy cream and heated that until it boiled. I then added the pasta and tossed it so that each strand was coated in the silky, creamy sauce. Finally, I tossed salt, pepper and Parmesan cheese in the skillet and stirred to combine everything.

I suppose I had been anxious that pasta made with orange juice and zest would be sweet, but it was not. I could definitely taste the orange, but it wasn’t overpowering. It was a soft, citrus splash of flavor that was a delicious counterpart to the heavy cream. And the fried prosciutto was a wonderful element in keeping the dish savory. When it came to the wine, I initially thought white would be best, but, traditionally, the people of Emilia-Romagna serve Lambrusco, a slightly fizzy red with this pasta. And so, I went with chilled Beverino. Again, the pasta wasn’t sweet, but the orange element made me think that Ponte’s lightly sweet best-seller would work, an assumption that didn’t prove me wrong. Chilled, Beverino’s acidity cut through the cream, butter and cheese of the sauce, and it’s fruit forward characteristic was beautiful with the orange and smoky, salty prosciutto. HOB (husband of blogger) was even less optimistic than I was at the thought of “orange pasta” but after his second bowl, I determined he liked it.

About a week later I came across another pasta recipe with citrus: spaghetti with crab, lemon and mint. Oh yes, I’ll be making this one, too.

–Erica Martinez

Tagliatelle with Proscuitto and Orange

Recipe courtesy of Bon Appetit magazine

Ingredients:

• Kosher salt
• 12 oz. egg tagliatelle or fettuccine (preferably fresh)
• 2 Tbsp. (1/4 stick) unsalted butter
• 2 oz. thinly sliced prosciutto, torn into 1″ pieces
• Zest and juice of 1 orange
• 1/2 cup heavy whipping cream
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan

Preparation:

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.

Have you had any meals with unusual ingredients?