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Wine? There’s an app for that!

There’s an app for everything now! From checking the traffic to finding a restaurant, these pieces of technology help us do things easier. We wanted to share some of the wine apps that we’ve come to enjoy. Check them out for yourself and try them in SLO Wine Country!

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Wine Apps: Our Top App Suggestions for You!

#1 Delectable

Delectable, wine, wine app, claiborne & churchill

Price: Free!

So how does it work? Just take a photo of the wine label. In seconds, it will identify the wine and allow you to view reviews and tasting notes on that bottle from industry leaders.

You can also create your personal wine journal through the app. Add your own ratings and tasting notes for you to access in the future. You can even share your recommendations with friends.

Don’t forget to see the recommendations from the experts! On this app you can follow the industry leaders and  winemakers from your favorite wineries to see what they are enjoying!

This app is ready to help you find your next favorite wine!


#2 Vivino

wine, wine app, vivino, claiborne & churchill

Price: Free! (Vivino Premium available for $4.99/month)

Similarly, this app allows a quick photo to unlock a vault of knowledge about the wine you are about to drink! From average price, reviews, and food pairings, there is so much for you to learn.

Do you find yourself overwhelmed at the wine lists restaurants have? Use this app to scan the entire wine list to see the top ratings and reviews.

You even are able to see the trending wines in your area and find the best deals on your favorite bottles!

You will be a wine expert in no time thanks to this fun app!


Wine Enthusiast Magazine has a great post about some of their favorite apps! Make sure to check out the ones they recommend. Click here to see it yourself!

What about you?

Now that we’ve shared some of our favorites with you, download them and try them out! Do you already have some favorite wine apps? Let us know the wine apps you have come to love!


Tilapia Vera Cruz Recipe

As the summer approaches, we wanted to share this delicious Tilapia Vera Cruz recipe with you! It was created by Don Reynolds who is a retired chef and former Claiborne and Churchill employee. This dish is quick and easy to make, and most importantly pairs perfectly with any of our white wines. Make sure to grab a bottle from our tasting room or here at our website.

tilapia vera cruz, claiborne and churchill, recipes

Tilapia Vera Cruz Recipe:

PREP TIME: 15 minutes 
COOK TIME:
 15 – 20 minutes 
SERVINGS:
 4 – 6  depending on appetite

INGREDIENTS

5 tablespoons olive oil – 3 tbsp for the sauce and 2 tbsp for the fish
4 cloves garlic – minced
1 small onion – chopped
¼ cup drained capers
1 cup sliced green and black olives – combination dependent upon preference
½ tablespoon jalapeno – minced
3 cups diced fresh tomatoes
½ teaspoon cumin
Salt and pepper to taste
1 lime – cut into 6 wedges
Fresh cilantro for garnish
6 tilapia fillets – 6 oz. size

*You can substitute another fish such as red snapper, orange roughy, grouper or cod*

DIRECTIONS

In a large skillet heat 3 tablespoons of olive oil over medium-high heat.  Add the garlic, onion, capers, olives and jalapeno.  Sauté until soft for 1-2 minutes.  Add the tomatoes, cumin, salt and pepper and simmer for 10-15 minutes.

Pat dry each tilapia fillet and flavor with salt and pepper.  In another large skillet heat the remaining 2 tablespoons of olive oil and gently swirl to coat the pan.  Gently place fish into the oil and sear for 2-3 minutes on each side until golden and flakes easily.  Place cooked fish on a serving plate and spoon the sauce from the pan over the fish.  Squeeze a wedge of lime juice over the top and garnish with a sprig of cilantro.  Serve with Spanish rice and Cuban beans.

PAIR WITH ONE OF OUR WHITES AND ENJOY!


Interview with the Winemaker

Through this Interview with the Winemaker, get an inside look into Coby Parker-Garcia‘s predictions on this year’s harvest and what he is excited about! As he says, our wines “are challenging to grow and fun to make!”

claiborne and churchill, coby, winery, vineyard, Q & A with the Winemaker, Interview with the Winemaker

Where did your interest in the wine industry begin?

“My first interest probably stemmed from wine tasting. I became really excited about the wine making process and the ability to turn grapes into an alcoholic beverage. I wanted to be able to do that process myself.”

Why do you like to work with the unique varietals Claiborne & Churchill is known for?

“I have always believed these characteristics and more interesting flavor profile than your typical Chardonnay and Cabernet. They’re unique wines that go with a variety of foods. They are challenging to grow and fun to make.”

Is your winemaking philosophy similar to that of Clay’s?

“Clay would put a lot of trust in the vineyard management, but I like to spend a lot of time in the vineyards. We are making the Riesling and Gewürztraminer a little drier than in the past and using a different yeast than before. There is more time spent doing lab work and monitoring the sulfur levels, pH and the total acidity to make the best decisions in the vineyard and prior to bottling.”

What are you most excited for in the upcoming harvest?

“Every harvest and every vintage brings a new challenge. I’m excited about how happy and healthy the vineyards are looking. We’re getting some really nice growth on the vines and starting to see that we’re going to get about two clusters per shoot. This is a good indication that we’ll have a good crop this year.”

Was bud break early this year? How will that impact harvest?

“Bud break came later than last year, but still earlier than usual. Our Riesling and Pinot Noir vineyards had bud break about two weeks earlier than usual. The next few months will help us forecast when harvest will come this year. Growth will slow down if we have cooler months with rain, but will speed up if the weather is warmer. It’s looking like it will be an early harvest, but not as early as last year.”

claiborne and churchill, bud break, vineyard, winery, Q & A with the Winemaker, Interview with the Winemaker

How important is our vineyard practices? What do we focus on in the vineyard?

“It is known that you need great fruit quality to make great wine. We follow the SIP (Sustainability in Practice) protocol which has shown it ensures quality.”

What are you doing different this year?

“We don’t have any frost protection on the property, so we left some extra canes to ensure that if we had frost damage, we have the chance to get secondary growth. Now that we are through the frost period, we will begin thinning to get back to a more balanced vine.”

How has the drought impacted our crop and wines?

“In 2015, the quality remained high, because there wasn’t a lot of mildew pressure due to the lack of rain. These wines are really concentrated and have a lot of density. We were able to make balanced wines that aren’t too high in alcohol but have a nice balanced acidity.”

How will the wines be different this year from past vintages?

“I believe we will have higher yields, but will have a better idea once we see the fruit set and how the berries form. Right now things are looking good, but there is still a lot of game to play.”

What are you doing now to prepare for harvest?

“Now is the time when we implement practices to prevent mildew and other harmful problems. We are getting the weeds cut back, mowing the cover crop and tilling it back into the soil to improve the nitrogen levels. We are thinning back a little bit, especially the extra canes we left incase of frost damage. It is  a waiting game now.”

claiborne and churchill, winery, vineyard, Q & A with the Winemaker, Interview with the Winemaker

Where do you want to see Claiborne & Churchill Winery in five years?

“With the size of our facility, we are currently at maximum case production. I think we will see more wine club members and people coming to the winery. We will rely less on distribution, and more from the tasting room and direct sales.”


Recipe: Rosé Sangria

Rosé, Sangria, Rosé Sangria, Malbec, Claiborne & Churchill

With the upcoming release of our 2015 Cuvée Elizabeth Rosé of Pinot Noir and 2014 Malbec, we decided to do some taste testing to find our favorite Rosé Sangria. Brook Thompson, our Wine Club Manager, made three different recipes for us to try. Below is the recipe for the undisputed winner. This delicious Rosé Sangria will be perfect for the upcoming spring and summer months! The dark color from the Malbec and pomegranate juice will set it apart from all the others. Let us know what you think of our recipe and feel free to share your favorite recipe with us!

Rosé, Sangria, Rosé Sangria, Malbec, Claiborne & Churchill

Rosé Sangria Recipe

Ingredients:

750ml – 1 Bottle Cuvée Elizabeth Dry Rosé

6 oz Malbec

3 oz brandy

2 oz triple sec

1 oz limoncello

1 cup orange juice

1 cup pomagranate juice

1/2 cup sugar

1/2 cup blueberries

1/2 cup raspberries

1/2 cup blackberries

1/2 orange sliced

1/2 lemon sliced

Preparation:

Mix all ingredients together in a large pitcher. Continue stirring until sugar dissolves. Cover pitcher and refrigerate for 24-48 hours before serving. Add ice to pitcher upon serving.

For added sweetness, add frozen orange/pineapple juice cubes in lieu of ice.


Riesling Rediscovered Book

Riesling rediscovered, Claiborne and Churchill, Riesling, John Winthrop Haeger

Riesling Rediscovered Overview

A new book has been released telling the story of something dear to our hearts: Riesling. In November of 2015, John Winthrop Haeger released his account of this white wine grape variety titled Riesling Rediscovered.

At Claiborne & Churchill, we make our Rieslings dry compared to the common sweet Rieslings of North America. As the book’s description says, “Now usually made dry in most of Europe and Australia, and assumed dry by most German consumers, Riesling is made mostly sweet or lightly sweet in North America and is believed sweet in the American marketplace irrespective of origin. Riesling is thus consequently—but mistakenly—shunned by the mainstream of American wine drinkers, whose tastes and habits have been overwhelmingly dry for two generations.” We see that most of our guests that say they dislike Riesling are pleasantly surprised by the dryness of our varieties.

This book takes an in depth look into how variety, place, and style impact the final taste of the Riesling. The variety looks into how the cultivar of Riesling, a variety created by selective breeding, will change the taste. Place investigates how the location, topography, climate and other factors alter the wine. Style looks at how growing practices, processing, and storing methods modify how the winery’s Riesling will taste. Haegar also talks about the history of Riesling, how it is made, and a map of winery locations. Another section of the book features a number of vineyards and wineries known for Riesling, including Claiborne & Churchill.


Riesling rediscovered, Claiborne and Churchill, Riesling, John Winthrop Haeger

Claiborne & Churchill Highlight

We are very honored to be highlighted in this renowned book. Our section starts with a look into the Claiborne Vineyard. He discusses where the vineyard is located, climate, and other factors of our vineyard. In the next section, Haegar follows the story of Clay and Fredericka, the start of the winery, Coby’s time as our winemaker, and a look into the Riesling we produce.

Make sure to grab a copy of Riesling Rediscovered here! It gives a great insight into the variety we love so much!

We appreciate the width and depth of information that Haeger shares in Riesling Rediscovered. It is evident that he made sure to represent Riesling as a whole. As Oliver Humbrecht said, “John Winthrop Haeger has captured the essence of Riesling. The author goes against the modern trend that favors sweeter and softer styles, demonstrating that Riesling can be at its best as a dry wine. Riesling wine producers from around the world will applaud this research.”


New Winery Guest Cottage

For a weekend filled with wine tasting, stay conveniently in the middle of the beautiful Edna Valley on the California Central Coast. Come join us at our new Winery Guest Cottage! This quaint property occupies half of the original farmhouse on the Claiborne & Churchill property and was restored in 2015 with new appliances, floors, and furnishings for your comfort.  The cottage’s charm and character is sure to make your trip extra special. The location is perfect next to our tasting room and vineyards on Highway 227 that runs through the valley.

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The cottage comfortably sleeps four people in two bedrooms with queen beds. The single bathroom is complete with a tub and shower. It also includes a full kitchen allowing you the opportunity to cook your own meals during your stay to pair with some of the best wines our our SLO Wine Country has to offer.

Claiborne & Churchill, Winery Guest Cottage, Kitchen

Other accommodations include washer, dryer, towels, linens, wifi, television, heating, dining for four, and personal outdoor area. It offers more amenities than a hotel room provides in over 700 square feet.

Claiborne & Churchill, Winery Guest Cottage, Dining Room

The Winery Guest Cottage is surrounded by Edna wineries, tourist attractions, theaters, restaurants, festivals, museums, antiquing, shopping, hiking trails, golf courses, and even more activities listed here. With this long list of available activities, there is plenty for you to experience.

Claiborne & Churchill, Winery Guest Cottage, Living Room

One of the greatest benefits of this cottage is the incomparable views. From the living room and front porch, you can see the sweeping green hills and rolling vineyards across the valley in front of the foothills of the Los Padres National Forest.

Claiborne & Churchill, Winery Guest Cottage

To make the deal even sweeter, our Claiborne & Churchill Cellar Club members will be offered a special, discounted price on their stays.

We can’t wait to help you make this unique experience possible. Click on this link to see our VRBO listing at www.vrbo.com/820452  or contact Elizabeth at Elizabeth@claibornechurchill.com.


Claiborne & Churchill Wine Library Weekend

Spring is on its way, and that means one of our favorite events of the year is around the bend! If you have never attended our annual Claiborne & Churchill Wine Library Weekend, you’re in for a treat. We’re pulling out our favorite vintages from the last decade – wines that have been waiting for their perfect moment to shine! Our Wine Library Winemaker Dinner on Friday, March 11 with Executive Chef Russell Thomas of Two Cooks Catering on Friday, March 11 is sold out, but we still have tickets left for our other events that weekend. We will be showcasing dozens of library wines over the course of the weekend. Below are a few of the wines we are most excited about!

Wine Library Weekend

2006 Pinot Gris
Contrary to the belief of many, certain white wines, when made and stored well, have remarkable aging potential. This is one reason why we are so excited to show off a 2006 Pinot Gris — one of the older wines we’ll be showcasing during the Library Grand Tasting! When this wine was released a decade ago, it was youthful and fresh with stone-fruit aromas and flavors. But as a good Pinot Gris matures, it takes on increasingly smokey and nutty nuances. This is a wine you’ll want to experience for yourself.

2007 Dry Gewürztraminer
If you’ve any spent time around Claiborne & Churchill, you know our deep love of Gewürtztraminer, a wine we usually serve in its youth. When young, Gewürz is aromatic, fresh, floral, and bright. In its later years, the complexity of the varietal is showcased, giving off a golden-hued color with spicy aromas, rich flavors of passion fruit, and a legendary long finish. Aged Gewürztraminer is one of the more unique tasting experiences we offer.Claiborne & Churchill Library Wines

2008 Classic Pinot Noir
If you’ve wondered about the aging potential of our Pinot Noir, the 2008 Classic Pinot is the proof you are looking for. This wine won plenty of awards in its early days, showcasing ample fruit and a deep garnet color while maintaining a restrained elegance. With 8 years of bottle age on it, the 2008 Classic is burgundy-brown with herbaceous aromas and flavors of cranberry skins, pomegranate, and brown sugar. The long finish is smooth and velvety. This is a Pinot in its prime!

2006 Nektar (Late Harvest Riesling)
Are you on the fence about dessert wine? There is no better time than at our tasting to experience the remarkable, time-honored tradition of a fine, aged Late Harvest Riesling. Made in a style of an ice wine, our 2006 Nektar was pretty special at the time, and is even more exceptional after ten years of maturity in the bottle. Golden in color with a creamy and balanced mouthfeel, the 2006 Nektar has aromas of apple pie and flavors of cider and ripened peach. These wines are just a handful of the diverse offerings featured at our upcoming Wine Library Weekend. If you are interested in trying these wines and more, join us March 12-13 at one of our featured events! Ticket information below.


Upcoming Event: Claiborne & Churchill Wine Library Weekend
March 11-13, 2016

Wine Library Grand Tasting
March 12, 2016, 1-4 pm

Experience a tasting showcasing the best vintages of our library wines. You’ll have the opportunity to taste from among two dozen white and red wines which have been carefully cellared for several years. Love what you tried? You’ll also have the opportunity to purchase these wines and bring them home with you!

Price $15 Club | $25 General Admission → For Tickets, please click here.

Wine and Cheese Pairing (Featuring Library Wines)
March 13, 2016, 1-4 pm

“Wine down” on Sunday in our garden patio with a flight of library wines and a gourmet cheese plate featuring artisanal, European cheeses curated by Fromagerie Sophie. Each cheese has been specially selected to pair with these stellar library wines, poured at the peak of their aging potential. Don’t miss this special event!

$15 Club | $20 General Admission → For Tickets, please click here.


The Guest Cottage at Claiborne & Churchill is available for our Wine Library Weekend!

The Guest Cottage at Claiborne & Churchill WineryThe Guest Cottage at Claiborne & Churchill Winery is conveniently located in the heart of wine country, just minutes from historic San Luis Obispo, the charming village of Arroyo Grande and the oceanfront town of Pismo Beach.  This charming two bedroom one bath guest house offers picturesque vineyard and mountain views and is the perfect place to relax and “wine-down”. Please visit VRBO/Homeaway Listing #820452, or email elizabeth@claibornechurchill.com for rates and more information. Claiborne & Churchill Cellar Club members will be offered a special, discounted price on their stays.


Cheese Plate from Fromagerie Sophie (part III)

Read below for a description of each Fromagerie Sophie and Claiborne & Churchill pairing, and if you like the sound of these, come in to our tasting room today to try them! See our Wine and Cheese Pairing Part I and II here.

Cheese Plate: (4nd Cheese) Selles Sur Cher with the 2013 Runestone Pinot Noir

4. 2013 Runestone Pinot Noir with Selles Sur Cher

When we had our staff tasting with Fromagerie Sophie, we learned that wine and cheese pairings should be complementary, delicious, and memorable, but that the best pairings are surprising. You can’t go wrong with goat cheese and Pinot, but this pairing of Claiborne & Churchill Runestone Pinot Noir and elegant Selles Sur Cher, a soft, french goat’s milk cheese dusted in black vegetable ash, really shocked us, and in a good way. Like the Runestone Pinot, this cheese has a long, fascinating finish that develops in the mouth over time.

The Mold and the Beautiful

The use of ash in cheesemaking is a technique that’s hundreds of years old. Originally meant to preserve the surface of young cheeses, it is now known that the use of ash helps in the development of beautiful, distinct surface molds, like those that you will find in this Selles Sur Cher goat cheese.

Cheese Plate (Cheese #5): Beenleigh Blue with the Claiborne & Churchill Syrah

5. 2013 Syrah with Beenleigh Blue

Nothing pairs better with a bold, spicy red wine than blue cheese, and this pairing is no exception! Beenleigh Blue is a pasteurized sheep cheese made with vegetable rennet. It comes from Sharpham Barton, in South Devon (Southwestern England). The remarkably mild, elegant blue-veined cheese has unique, sweet aromas of nectar and honeysuckle, and its semi-soft, fudgy, flaky texture reminds us a bit of coconut. Only a few bottles left of this delicious Syrah!

All About Ewe

According to one of Beenleigh’s distributors – Neal’s Dairy Yard, in the UK – the milk for this English cheese comes from a flock of 250 ewes who graze on grass and clovers in the summer. Based on the time of year the cheese is made, it may take on distinct flavor characteristics: winter cheeses are more light and citrusy, while summer cheeses are more robust and earthy.

Enjoy these Pairings With Us

These pairings are a truly remarkable way to experience our fine wines and the incredible cheeses that Sophie and Paul have scoured the world for, bringing the best that Europe has to offer here to our little town on the Central Coast. Come experience these pairings daily at our Claiborne & Churchill tasting room, open daily from 11-5, and when you are done, stop by Fromagerie Sophie on Garden Street and pick up some cheese to pair with wines at your next gathering!

Wine Tasting Flight: $12 (Free for Cellar Club)

Cheese Plate with Pairing Guide: Small $12 ($9 for Cellar Club)

See our Wine and Cheese Pairing Part I and II here. Hope to see you in the tasting room soon!


Cheese Plates from Fromagerie Sophie (part II)

Read below for a description of each Fromagerie Sophie and Claiborne & Churchill pairing, and if you like the sound of these, come in to our tasting room today to try them! See our Wine and Cheese Pairing Part I here.

Cheese Plate: (2nd Cheese) Gorwydd Caerphilly with Claiborne & Churchill 2014 Dry Riesling

2. 2014 Dry Riesling with Gorwydd Caerphilly

Claiborne & Churchill Dry Riesling, one of our most popular wines, is a surprising and satisfying complement to this raw cow Caerphilly from Somerset, England. Caerphilly is a mold-ripened, cow’s milk cheese traditionally eaten for lunch in old times by Welsh coal miners. Originating in Wales, it is now made primarily in Somerset, England. This cheese has rich, earthy, savory, and creamy flavors and a moist and slightly crumbling texture.

Fun Fact: It’s Alive!

With this cheese, make sure you taste the rind. You’ll note that the cheese appears to have a layered, varicolored appearance. In this semi-aged cheese, these distinctions in appearance and flavor come from proteolysis – the process by which proteins, under the rind, are broken down by enzymes. This happens from the outside in, giving the rind its musty, earthy flavor, and the cream just beneath rind an oozy, mushroomy quality.

Cheese Plate (3rd Cheese): L'Etivaz with Claiborne & Churchill 2014 Pinot Gris

3. 2014 Pinot Gris with L’Etivaz

The ideal pairing for our full-bodied, creamy-textured Pinot Gris, this unpasteurized cow’s milk cheese from Switzerland is not to be confused with “swiss cheese” (the bland one with the holes). This alpine cheese is famous for its smooth, creamy texture and robust flavor, achievable only in the alps, where it is made when the alpine cows are grazing on flowers in high, summer pastures. Today, L’Etivaz is still made in the old style, stirred in copper cauldrons over wood fires on the mountainside!

New Appellation, Old Style

In the 1930s, when the Swiss government pushed through new regulations on the production of Gruyère, several cheesemaking families broke away to preserve their traditions. Thus, we see the birth of L’Etivaz, a cheese named for the Swiss village where the co-op originated. In 1999, L’Etivaz was given the distinction of being an Appellation d’Origine Protégé, a status previously only granted to wine regions.

Enjoy these Pairings With Us

These pairings are a truly remarkable way to experience our fine wines and the incredible cheeses that Sophie and Paul have scoured the world for, bringing the best that Europe has to offer here to our little town on the Central Coast. Come experience these pairings daily at our Claiborne & Churchill tasting room, open daily from 11-5, and when you are done, stop by Fromagerie Sophie on Garden Street and pick up some cheese to pair with wines at your next gathering!

Wine Tasting Flight:
$12 (Free for Cellar Club)

Cheese Plate with Pairing Guide:
$12 ($9 for Cellar Club)

See our Wine and Cheese Pairing Part I here. Stay tuned for more cheese pairings!


Claiborne & Churchill Presents: Cheese Plates from Fromagerie Sophie

If you haven’t met them, Sophie and Paul Boban-Doering are the owners of Fromagerie Sophie, a cheese shop in downtown San Luis Obispo that has quickly proven itself to be one of SLO’s most treasured and unique gems. When Sophie and Paul opened Fromagerie Sophie, the cheese game in SLO was immediately elevated, and no one is more appreciative of that then those in the local wine industry.

Here at Claiborne & Churchill, we finally have the opportunity to offer our guests a fantastic new tasting experience: a flight of five wine-paired cheeses from Fromagerie Sophie! Each pairing was painstakingly and lovingly selected, and the cheese plates are offered daily in our tasting room. Recently, our tasting staff had the pleasure of receiving an educational cheese tasting with Paul, and we couldn’t be more excited to talk about these cheeses with you and share some of the stories that he passed along to us! Each day this week, we’ll be telling stories about a different cheese from our cheese flight.

Read below for a description of each Fromagerie Sophie and Claiborne & Churchill pairing, and if you like the sound of these, come in to our tasting room today to try them!

Cheese Plate: (1st Cheese) L'Muse Signature Gouda with Claiborne & Churchill 2014 Dry Gewurztraminer

1. 2014 Dry Gewürztraminer with L’Muse Signature Gouda

Our well loved Gewürztraminer, with its bright, spicy aromas and notes of lychee, is the perfect pairing for this caramely, aged gouda from Beemster, Holland. L’Muse Signature Gouda is aged for two years, and is deep amber in color with well-distributed protein crystals. Creamy with slightly salty, nutty notes, this cheese has a deep, complex, and long finish that sets off the bright acidity, spice, and tropical fruit of our Gewürztraminer!

Whats that crunch?

You’ll notice this cheese has some tiny, crunchy crystals in it, giving it a remarkable texture. The crystals found in exquisite aged goudas, cheddars, and grana padanos are not “salt crystals” as some suspect. Rather, they come from tyrosine, an amino acid found in cow’s milk protein. When, during the aging process, the amino acid chains break down, tyrosine is released into the cheese, forming those amazing little crunchies!

Enjoy these Pairings With Us

These pairings are a truly remarkable way to experience our fine wines and the incredible cheeses that Sophie and Paul have scoured the world for, bringing the best that Europe has to offer here to our little town on the Central Coast. Come experience these pairings daily at our Claiborne & Churchill tasting room, open daily from 11-5, and when you are done, stop by Fromagerie Sophie on Garden Street and pick up some cheese to pair with wines at your next gathering!

Wine Tasting Flight:
$12 (Free for Cellar Club)

Cheese Plate with Pairing Guide:
$12 ($9 for Cellar Club)

Stay tuned for more cheese pairings!