Thursday, April 28, 2011

Sunny with a chance of Meatballs


All wineries rely on their wine club for long term success but it is vital for small boutiques wineries like Per Cazo Cellars. It is how we budget, estimate production and we would not be in business without the Creekside Club. We have been very lucky to have grown to over 250 members. Tasters really enjoy the wines but I think the secret to our success has been the option to customize the wine selection. Thanks to Safehaven our fulfillment center and a flexible software program, it works. Because we only have two shipments a year, I do not have the process streamlined yet but I am getting better.

Most of our members receive their wines via UPS or GSO. We have about 40 members who live close enough to pick up their wine and offer a Pick Up Party to celebrate the latest selections. Last weekend we hosted over 60 people. We were hesitant because it was Easter but maybe that worked in our favor. LA second homeowners escaped the city and brought friends and family. Local members also had their weekend guests so I would say it was a good idea afterall.

We are still new at this Pick-Up party stuff and learned a few new lessons. Because there is the chance to taste all the wines, the idea of the standard wine selection really does not work. This means we don't have the wines all packed up ready to go. Next time, we will take up the offer of members to volunteer to help with the pulling of wines. We also learned we need more food. We offer a food pairing that compliments each wine and not surprisingly, everyone arrives at the same time. We are so lucky that fellow wine club member/executive Chef Nanette Smalley expertly pairs her menu to our wine. She certainly outdid herself.

MENU:

Tres Blanc and Corn Cakes with Smoked Black cCod and Creme Fraiche
ZinG and Angel Hair Souffle
Zinfandel and Zin Meatballs
Barrel samples of '09 Epi Telos &'09 Confluent with Late Harvest Zin Ice Cream & homemade Chocolate Cookie.

Nanette has shared the recipe for the Zin Balls so I promised to include it on this blog. Try them, they are easy to make and perfect for upcoming graduation parties and family reunions.

Nanette’s Classic Meatballs

1 clove of garlic
1 medium Onion
1/2 cup packed fresh parsley
4 ounces of Parmesan in chunks
1 pound of lean ground beef
1/2 cup of bread crumbs
1 large egg, lightly beaten
2 tablespoons of tomato paste1/2 teaspoon salt and pepper to taste
Flour

In a food processor process the Parmesan and parsley until finely grated and remove to a large bowl.. In a food processor chop the onion and garlic until finely minced add to the bowl along with the rest of the ingredients. blend well.shape into 2 inch meatballs and dredge lightly with flour.
Heat a large skillet over medium high heat. Add 2 to 3 tablespoons of oil and brown the meatballs.

Add to sauce and cook 20 minutes until done.


SPICY ZINFANDEL MEATBALLS



1 Tablespoon Olive Oil
1 Onion, minced
8cloves of Fresh Garlic, minced
I Green Bell pepper
1 Jalapeno
1 Cup B.B.Q. Sauce, (I like Sweet Baby Ray's)
! cup Catsup
1 Cup Red Wine Vinegar
1 Teaspoon ground Cumin
1/2 teaspoon New Mexican Chile Powder
2 tablespoons Brown Sugar
1 Cup Per Cazo Zinfandel Wine
Meatballs, see recipe

In a Cuisinart, add the bell pepper, jalapeno and mince until fine. Set aside, Add Onion and garlic into the Cusinart, mince until fine. Set aside.
In a large saucepan heat olive oil till smoking, add onion and pepper mixture. Saute until translucent. Add the rest of the ingredients and bring to a boil. Cook about 10 minutes, add the Zinfandel Wine and cook 30 minutes until thickened and delicious. Gently fold in the meatballs and bake in oven about 30 minutes.
Enjoy with Per Cazo Zinfandel Wine

Sunday, April 17, 2011

The Pool Deck is Open




This weekend was the first pourings of Per Cazo Cellars al fresco! We cleaned up the deck, dug out the umbrellas, set the tables in our Target blue linens and popped some corks. It the first weekend that I was glad to be out under the Paso sun with a chilled glass of Tres Blanc.

We had bridal parties, birthday "boys" and wine club members sampling the latest wines. The verdict on the new ZinG is out and proclaimed a definite winner. Same is true for the new Zinfandel. It's impressing some tough Zin critics (including yours truly.)

Wine Club pick up is next Saturday. Give us a call if you want to come enjoy a lovely late afternoon poolside sipping the wines, feasting on Nanette's delicious food and toasting to a beautiful vintage. Cheers!