I’d spent all my time learning how to configure a square foot garden and not much time at all researching vegetables and herbs and how they grow.  I was way too excited and planted anything that looked good on the seed packets at Home Depot: eggplant, yellow beans, zucchini, tomatoes, melons, herbs, bell peppers.  Plus, we didn’t plant until June.  Most of what we planted didn’t produce at all.  The single heirloom tomato that was finally ready to pick at the end of August was chewed up and spit out by a deer literally minutes before I went outside to pick it.  Last year was better.  My mother-in-law (if the gardening world had a superhero, she would be it) drove all the way up from Kentucky to deliver her homegrown heirloom tomato plants to us.  I also planted zucchini, peppers and herbs.  Our bounty was decent, but I was left craving much more.  And that leads us to this year.

20 baby tomato plants and 2 pots of basil, ready for the ground

Can’t wait for Brandywines!

My husband and I are bound and determined to be successful.  Whereas in past years we have done little more to feed our plants than spray Miracle Grow, I’ve dubbed this year, “The Year of the Garden.”  The plan is to get to the home improvement store early on Saturday, stock up on really good soil, compost, fertilizer, etc., rent a tiller and get to work.  Not only are we preparing our existing garden beds, but we are expanding them, too.  You see, I visited the Farmer’s Market last weekend in search of heirloom tomato plants and…well…I went a little crazy.  I came home with 20 plants.  Oh well, if it starts getting out of hand, I’m going to learn how to can.  We actually have been pretty successful at keeping critters and those pesky deer away with home-made, organic bug spray, chicken wire and Irish Spring soap (deer hate the smell of it, who knew?); it’s the soil that we haven’t quite figured out.  So, if you see a lot of tomato posts on the blog this summer, you’ll know we got it right.

What about you?  Do you garden?  Any gardening tips you’re willing to share?  Tell us in the comment section below.

And, in honor of spring and gardening season, I leave you with a simple yet delicious recipe that always reminds me of sunny, warm weather.  (And it’s fantastic with a crisp white wine like Ponte Pinot Grigio!)

Vegetable Tarts

The beauty of this recipe is that you can top it with any vegetable that your heart desires.  Go with what’s in season and you’ll never be disappointed.

• 1 sheet frozen puff pastry, thawed in fridge overnight
• ½ container cherry or grape tomatoes, halved
• 2 Tbsp extra virgin olive oil, divided
• 1 large clove of garlic, minced
• Salt and pepper, to taste
• 4 oz goat cheese
• 2 Tbsp milk
• About 10 spears asparagus, tough ends removed
• Fresh chives

Preheat oven to 400 degrees.  Cut puff pastry into 6 even rectangles and place them on a baking sheet.  Prick each rectangle several times with a fork.  Set aside.

On a separate baking sheet, toss asparagus with about ½ Tbsp extra virgin olive oil, some salt and pepper.  Bake for about 10 minutes or until they are fork tender and just beginning to brown.  Once they are cool enough to handle, cut the spears into 3-inch long pieces.  Set aside.

In a separate bowl, toss the halved tomatoes, 1 ½ Tbsp olive oil, garlic, salt and pepper.

Bake pastry rectangles in oven for 10-12 minutes until they are golden brown.  In the meantime, smoosh up the goat cheese and milk until you have a creamy and spreadable consistency.  Once the pastry is done and cooled slightly, spread the goat cheese mixture over each pastry rectangle.  Divide the tomato mixture equally among the pastry.  Top each with asparagus.  Bake until warmed through, about 5-7 minutes.  Remove from oven and top with freshly snipped chives.  Serve with a light fruity wine, such as Pinot Grigio or Fiorella.

Serves 6 as a first course or 2-3 as a main course.

–Erica Martinez

If healthy is your choice, you could go with Irish steel cut oatmeal with local honey and a glass of fresh carrot juice.   Whatever your choice, you’re off to a great start.

By the time you finish you’ll probably want to let your food settle, so wander the grounds of the hotel and Ponte Winery at will (we hope you brought your camera).  Got some good shots?  Be sure to share them with us on Facebook, or tag us on Instagram (#ponte_family_estate)…we’d love to see!

Okay, all that walking has made you thirsty so it’s time to head in to Ponte’s Tasting Room to do some wine tasting.  Are you a red, white or sweet fan?  Not sure?  We have some of each so sip away and pick up a bottle or two of your favorites.  Walk around the enormous Marketplace and check some things off your shopping list.  With cookbooks, home décor, candles, lotions, gourmet foods, wine tools, even clothes, we’re sure you’ll find something that you will love.

My, how time flies, it’s already time for lunch!  Step outside for a light bite (remember, you’ve still got another place to eat at!) at the award-winning The Restaurant at Ponte.  To re-charge your battery, try any one of Chef Guiliano’s starters or salads.  The charcuterie board and cheese plate are both dynamite with a glass of Ponte wine, as is the wine country salad.

At this point, it might just be time for one of Ponte’s winery tours to begin (you can check the times here).  You are in for a treat!  Join a friendly Ponte tour guide and see the vast grounds, including the wine tank yard and the Barrel Room (where you’ll taste wines right from the aging vessels), the Vineyard Pavilion and sample grapes right off the vines.  Once it’s over, meander on over to two nearby wineries: Wiens Family Cellars and/or Southcoast Winery.  Even if you’re done tasting for the day, it’s a pleasant walk.

By now, the day is winding down.  The sun may even be setting but you’re not finished yet!  You absolutely cannot leave Ponte without experiencing The Cellar Lounge.

Located underground at Ponte Vineyard Inn, this is Temecula Valley’s only full cocktail bar.  With seasonal, handcrafted cocktails and a stellar if not smaller menu, it’s the perfect ending to a great day.  Put down your shopping bags and wine bottles, sit at the bar or a plush booth and relax over an Anjou: fresh muddled lime and basil with Grey Goose pear vodka and St. Germain elderflower liquer.  Or sip a Santiago: Chilean pisco with orange liqueur, fresh lime juice, hibiscus floral infusion and a splash of Ponte Moscato.  Of course, you could also enjoy an icy microbrew or glass of local wine.  Enjoy a dinner of a variety of bites the Cellar Lounge serves up, like Kobe Beef Sliders, Tempura Shrimp, or Mediterranean Nachos, among others.

Ta-da!  You’ve done it!  Three restaurants, wine and even cocktails at Ponte Winery.  Granted, you didn’t experience dinner at Bouquet (and what an experience it is!), but this is just an excuse to return soon.  Of course, if you can stay overnight with us, all the better.  Aside from being able to experience Ponte Vineyard Inn’s seriously delicious breakfast basket over coffee on your patio or balcony, you will absolutely adore this charming boutique hotel and all the amenities that come with it.

We hope you are able to take advantage of an all-day experience in the country at Ponte.  Bring your mom, your dear one, your best friends, your co-workers, whoever, just be sure they love food and wine and a great time.

–Erica Martinez

–What is your absolute favorite thing about visiting Ponte?

1. Let them eat mint! Who knew a mint cake could look so delectable?! The soft green allows any other color to take the stage, while still adding a bit of personality rather than your usual white cake. I absolutely love the coral accent with the mint… It is such a fun combination.

2. I can completely see how mint is going to rule the wedding catwalk this year. It is such a complimentary color to any skin tone and pairs perfectly with any jewelry! Now don’t limit this color to your bridesmaids, we’ve been seeing some amazing wedding gowns that have the most subtle hint of mint and they are absolutely stunning.

3. He loves me, he loves me not…Mint is the perfect accent color to all things floral! From succulents to leaves, mint has no limits and our florists are pulling out all the stops to show off this fantastic color in bridal party bouquets, boutonnieres, and centerpieces.

4. Peek-a-boo…Don’t forget about the shoes! We’ve already seen how brilliantly mint pairs with most colors, but the best of them all is white. Imagine walking down the aisle with your playful mint colored heels leading the way. Whether you choose patent leather or suede, mint is the perfect addition to your wedding day attire.

5. Mint is not limited to the ladies! Finish off any suit with a mint tie or, even better, a bowtie and your man is ready for his debut. This color is just the right addition because it is not too feminine, with its blue and green tones, but it still has an amazing lightness too, unlike some other masculine colors.

–Natascia Pfister, Special Events

–What do you think of mint at weddings?

It may be bold to go so far as to say a particular wine is perfect but, in all honesty, I feel this way about rosés.  A dry rose combines the best of white and red wine and transitions between the seasons flawlessly.  I wasn’t always such a fan, though.  I think I was like a lot of people in assuming that if a wine was pink, it was sweet. I based my bias on a glass of white zinfandel I had tried years ago.  It was pink, it was cloyingly sweet.  I was done with pink.

Then, in 2005 while working at Ponte, Fiorella debuted.  It changed the way I viewed and drank wines forever.  For months I had heard chatter that the wine was going to be dry and modeled after the rosés that came out of the Bandol region of France.  But I just couldn’t wrap my head around a pinky-hued wine that was not sweet.  And so, once it was released I was eager to try it.  I remember that it was full of berry flavors…almost like a red would be…yet, it was fresh and light, like a white.  And nowhere near “sweet.”  Fruit-forward, yes, but not sugary the way my mind thought it had to be.  I loved it and immediately purchased a bottle for Thanksgiving dinner.  We had been marketing the wine as a perfect complement to the holiday feast and, after tasting it, I knew it would be delicious and it certainly was.

Today, seven years later, I still choose a good rosé for Thanksgiving.  No other white or red I’ve tried goes as well with turkey, potatoes, green beans, Brussels sprouts and pumpkin pie as rosé does.  It’s funny though, as soon as November is over, I switch right back to mostly red wines; they just suit my tastes better during the cold months.

Like clockwork, when spring rolls around, I’m ready for the fresh flavors of rosés.  Dry rosés come in all kinds of pink colors, from all over the world.  There are salmon-hued Provencal rosés, fuschia-tinted ones from Italy, hot pink blends from the Russian River Valley and Ponte’s own fire-colored Fiorella.  Often, they’re very reasonably priced and they pair well with nearly everything: vegetables, poultry, fish, cured meats, eggs, fruit desserts, cheese, and are one of the few wines that taste exceptional with garlic (chicken with 40 cloves of garlic, anyone?).  I’ve found that if you treat them like a white – meaning, chill them for about 30 minutes in the fridge before serving – you win every time.

If you haven’t given rosés a chance yet, don’t be afraid: heck, you don’t even have to buy a whole bottle.  Go wine tasting at Ponte and try the Fiorella, for starters.  If it’s not your thing, you get to taste five other wines.  If it is your thing, I predict you’ll love, love, love it!

–Erica Martinez

–Are you a fan of roses?  Why or why not?

A few of my favorite unique dessert options are:

1. Donut Bar – This was an option we just saw at the Hotel Del Bridal Show this past week.  Nothing beats freshly fried donuts with your choice of toppings.    The vendor we saw was Dolce Donuts, and they had a set up in which they would cook mini donuts right in front of you!  The smell was mouth-watering, it caught everyone’s eye, and it was so fun to watch.  I would love to see one of these at a wedding in the future!

2. Coffee Stand – Mobile coffee stands that make espressos and cappuccinos are so fun.  While coffee service is always nice, a freshly brewed “designer coffee” wins out every time.  The vendors can show up and set-up discreetly towards the end of dinner service so that they are up and running by the time dessert is served!

3. Culturally Themed Dessert Stations – Many brides and grooms like to infuse their cultures into certain aspects of their ceremony and reception.  A fun way to do this is to offer desserts from your particular culture.  For example, if you are Italian, why not put together a dessert station or platters to be served directly after dinner with small, bite-sized Italian desserts?  You can have an Italian bakery put together bite sized tiramisu, tortes, biscotti, pizzelles, panna cotta, cannoli, etc.  Even if you’re not Italian, I think this is such a unique way to offer dessert.

4. S’more Stations – I saw this idea on Pinterest one day.  For those brides and grooms that love the outdoors, a fun way to incorporate that is through a s’more station.  I thought it was such a cute, unexpected idea, and would be really easy to pull off.  All you need are some sterno cans, sticks, marshmallows, chocolate bars, and graham crackers and you have an interactive dessert that is sure to be a hit.

--Christina Van Houten

–What would your ideal dessert station include, or what would you like to indulge in as a guest at your next wedding event?

Rich, dark chocolate hazelnut Royal Cake, lavender-infused crème brûlée, homemade tiramisu… planning on saving some room yet? As incredible as these new selections are, why stop there? When it comes down to it, isn’t everything always better with wine? We think so, so we took each of the new desserts and matched them up with some favorites from our wine list. Here are some truly not-to-be-missed combinations to tantalize your palate the next time you visit Bouquet.

Spumoni with Dow’s 1997 Colheita Port

There’s always room for ice cream, especially when it’s a tasty combination of homemade vanilla, chocolate, and pistachio gelato. Colheita Port (meaning “harvest” in Portuguese), one of the rarest types of Port made, is a single vintage tawny. After aging in barrels for at least seven years, this Port emerges subtle and refined, with flavors of brandied cherries, amaretto, and caramel. Sound like a good match for ice cream? Let’s put it this way: you might need to order two. One to sip with the spumoni and one to pour on top of it.

Almond Lavender Crème Brûlée with Ponte Mistela

Ponte’s best known dessert wine is our Zinfandel Port, but if you haven’t tried our Mistela yet, here’s the perfect opportunity. Made from estate grown late harvest Vermentino grapes, Mistela is a bright, nectar-sweet wine with flavors of caramel, honey dripped stone fruits, and a subtle hint of almonds. Our new crème brûlée is a creamy custard with hints of lavender and almond topped with a crunchy, crust of caramel. Mistela’s golden fruit flavors provide a lively contrast to the rich, silky crème brûlée. It’s like peaches and cream, but so much more fun.

Olive Oil Cake with Banfi Rosa Regale

Wait, olive oil cake? Yes, it may sound a little strange, but rest assured, our new olive oil cake is a delicious taste of something different. The olive oil enriches the batter, making the cake irresistibly rich and moist, while a splash of Grand Marnier orange liquor gives it a lively citrus kick. Served layered with fresh fruit and whipped cream, our olive oil cake is a bright, refreshing way to end a meal. Pair it with Banfi’s Rosa Regale, a sweet, sparkling red from Italy made with the Brachetto grape, and you have a match that tastes like heaven.

Tiramisu with Dios Baco Pedro Ximenez

In Italian, Tiramisu translates to “pick me up”. With delicate sponge cake soaked in espresso, sweet, creamy mascarpone cheese, and a dusting of cacao powder, our tiramisu is sure to live up to its name. Dios Baco’s Pedro Ximenez is a lusciously sweet Spanish dessert wine, similar to a sherry that is so thick and delicious, you could easily mistake it for syrup. The wine’s rich flavors of dark caramel, coffee, and candied walnuts are the perfect match for the fluffy espresso and chocolate flavored tiramisu.

Chocolate Royal Cake with Ponte Zinfandel Port

There is something about Port and really good chocolate. Our Royal Cake combines silky chocolate mousse with a crunchy hazelnut crumble crust and tops it off with a dark chocolate glaze. Sound like it couldn’t possibly get any better? Ponte’s Zinfandel Port is a decadent wine bursting with flavors of dark berry preserves and bakery spices. Combine the two and you have a dessert fit for a king or a queen.

See you soon,

Tyler Worth

–What is your favorite dessert?

Spring Essentials: This flight includes our Pinot Grigio, Tempranillo and Juliet wines.  Pinot Grigio and Juliet pair perfectly with spring salads, like arugula with tomatoes.  And if you’re craving something a little bolder for burgers or grilled pizzas, you’ll love Tempranillo.  Order Spring Essentials here.

Sweet Spring Treats: If sweeter wines are more your preference, Sweet Spring Treats is the flight for you.  Sparkling Rose Spumante is a lovely rose wine bursting with sweet bubbles.  It will take light appetizers, like prosciutto-wrapped melon, to a new level of deliciousness.  It’s also great with sun-ripened strawberries.  Our best-selling Beverino is a red wine on the sweeter side that is great with anything grilled, especially bbq chicken and teriyaki kebobs.  Finally, Isabel is full of ripe peach and apricot flavors that will be delicious with ice cream and grilled fruit.  A wonderful Mother’s Day gift!  Order Sweet Spring Treats here.

–Erica Martinez

–My ideal wine flight would be Tuscan Brunellos!  What about yours?  French champagnes?  Provencal roses?  Tell us below

“The greatest gift in life is to love and to be loved.”

As cliché as it may be, this quote has never been more fitting.  I can finally say that I have found my one true love, my best friend and my soul mate.  And Ponte Winery may just be the Cupid responsible for our match made in heaven.

First, let’s go back two years and some months ago to where it all began…I was working as a cashier and VIP hostess here in the Reserve Room at Ponte when a handsome, familiar face came through the doors one morning for work.  Austin and I had known each other previously through mutual friends, but it had been some time since we had seen each other.  Suddenly it seemed almost impossible to get him off my mind.  I had always known there was a huge spark between us but it wasn’t until he was standing right before me that I decided to take him up on his dinner offer. Since that first dinner date, we’ve been inseparable.

The last two years have flown by, but we haven’t wasted a single minute of them!  We have enjoyed vacationing and traveling together, hot air ballooning over wine country, many delicious lunches at The Restaurant at Ponte, you name it!

Fast forward to February 24^th, 2013, the day my dreams became a reality.  It seemed to be a typical Sunday; I had the day off so I was looking forward to going to church with the family and enjoying the gorgeous day off.  At the end of service, our pastor mentioned to everyone that he wanted to show a video for the audience to watch.  As the video began, a photo of Austin and I appeared on the entire screen and I heard an all-too-familiar voice.  Austin had put together a complete slide show and video of our best memories and times, even showing a scene of asking my Dad for his daughter’s hand in marriage.  Austin, of course, made sure to incorporate his humorous side into the sentimental video by breaking out in a lip synced version of Whitney Houston’s “I Will Always Love You,” causing the audience to erupt in laughter. Meanwhile, I was trying to keep my composure as my heart was racing a million miles a minute, as I quickly realized what was about to take place.  I looked to either side of me to see my parents smiling back, anticipating what was about to come.  The slideshow wrapped up with a scene of Austin driving to the church, jumping out of his truck and racing back stage to come find me.  Next thing I knew he was literally on stage walking down to me through the audience with a microphone in hand.  He got down on one knee and proposed!  I said “Yes!”  I turned around to see that both of our extended families had snuck into the church service and were waiting to congratulate the two of us.  It could not have been a happier moment for us.

It would only make perfect sense to have our engagement party at Ponte Winery seeing as that has always been a big part of our relationship.  We arrived at Ponte shortly after the church service to celebrate with delicious wine, incredible food, stunning views and great company.  We captured our first photos as “Fiancés” together in Ponte’s gardens. There’s no other place we would rather celebrate starting the rest of our lives together.  Ponte will always hold a special place in our hearts and is the foundation of so many great memories.

–Marissa

As winemaker at Ponte, one question I am often asked is: “At what temperature should I serve wine?” Ideally, for whites, I recommend between 45 and 55 degrees Fahrenheit. For reds, between 55 and 65 degrees.

If wine is too cold, tartness is emphasized and if it is too warm, wine tends to taste astringent and high in alcohol. The good news is, no, you don’t need a fancy wine refrigerator to store your wines in, or even a cool basement (basements in California?  Hard to find). Just do this: place a room temperature bottle of white or rose wine in the refrigerator for 30 to 40 minutes before serving.  For a red wine, like our Super T, refrigerate for 15 – to 20 minutes. You’ll have perfectly chilled red or white wine. Yup, you can chill a red wine, too. In fact, you should.

Has this wine been chilled for 15 minutes?

Word to the wise: don’t try to be a rock star and chill your wines quickly by putting them in the freezer. You WILL forget about them. They WILL explode. You’ll be scraping frozen wine out of your icebox for months.

–Mark Schabel

–Now that summer is almost here, what’s your favorite cool wine to drink?

We know it’s almost two weeks away, but really, the time to make your reservations for Mother’s Day festivities is now!  Don’t you dare forget…mom certainly won’t!

Ponte has always been a fantastic place to celebrate this special day. Although we won’t be hosting a large brunch event this year, it will still be a special place for you and your family to treat the special woman in your life. There are a few things to choose from…

1. Make lunch or early dinner reservations at The Restaurant at Ponte. We will be open from 11 am to 6 pm. The new spring menu just debuted and is divine. You can view it here. Reserve your table here.
2. Start the day off right with breakfast at Bouquet. Between the mimosas, the Blackberry Banana Pancakes and the Lemon Beignets, mom will be in breakfast heaven!  If mom likes to sleep in, consider dinner at Bouquet instead.  Let her choose the wine from the extensive list and demand that she order dessert!  Make reservations here.
3. Go all out and book the Mother’s Day Getaway Package at Ponte Vineyard Inn.  Her stay will include a $100 Ponte gift card to be used on her favorite wine, wine tasting, gifts or food and beverages (yes, even cocktails at The Cellar Lounge!); a 45-minute horse drawn carriage ride through our vineyards, plus a bottle of wine to be enjoyed on the ride; and a delicious selection of macarons for mom to indulge in in her fabulous room.  This package is valid from Friday, May 10^th to Monday, May 13^th.  Click here to book.

–Erica Martinez

–How do you celebrate Mother’s Day?