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Posts Tagged ‘Local Vineyards’

PostHeaderIcon Farm and Wine Bus Tour Big Savings Day!

Exploring Northern California’s hills and valleys by bus is only the beginning. We take participants right to the source of our local food chain: the farms and vineyards.  Our bus goes behind the gates and beyond the tractors to meet local farmers & vintners. Learn where their farm story began, how they see our local agriculture growing, and their role as a provider to our local communities and restaurants. We literally go from the farm to fork in our bus adventure.

Take advantage of our special farm and wine bus tour day this upcoming May 19th with discount savings on tour tickets.  For this date only, we are offering a special ticket price of $54 per adult ticket – a $15 savings per ticket!  Use promo code: FRESH to receive discount:  http://www.zerve.com/LocalRoots/Sierra

Our Sierra Foothill Farm & Wine Tour focuses on the Placer County area on the Sunday, May 19th bus tour route. We showcase Placer Grown farms and vineyards along a beautiful planned tour route.

Though subject to change, you can expect:

  • Transportation from a central meeting location in our 14 passenger executive bus
  • A 4 hour bus tour with 5 to 6 different stops
  • A trained local guide ready to showcase farms, orchards, & vineyards
  • An opportunity to shop at each stop
  • A catered, 4 course gourmet lunch
  • Local Roots Food Tours reusable shopping bag

Typical stops will be to a indoor farmers market/bakery, a local olive oil mandarin farm, 1 or 2 fresh berry patches/farms, 1 organic produce farm, 1 flower farm and 1 local vineyard with wine tastings. Shopping will be allowed on all stops and is highly encouraged!  Our bus tour is fully guided by our locally trained hosts who will delight you with stories and fun facts about the region. Each participant will be treated to a gourmet lunch, along with complimentary beverages.

Come along and enjoy the beauty of the rolling Sierra’s along with bountiful farms, spring flowers and delicious bites of our local bounty.  It will be a day you will always remember and the opportunity to connect to our local farmers and vintners.  Don’t forget to bring your cameras -  there will be some wonderful photo ops!   For further questions about our farm & wine tours please give us a call:  1-800-407-8918  or contact us via our email:  info@localrootsfoodtours.com

 

PostHeaderIcon Venerable Juice in Summer Cooking

Wondering what Venerable Juice exactly is?  What is so special about Venerable Juice?

Verjus or verjuice.   The word verjus derives from the French term vert jus, literally “green juice,” which refers to its source—the high-acid, low-sugar grapes that winemakers thin from the vines just when the crop is beginning to ripen. This early crop of unripe grapes is pressed, resulting in verjus.  While acidic, verjus has a gentler flavor than vinegar, with a sweet-tart taste that is often used to heighten the flavor of many sauces or mustards.  Unlike wine, however, verjus is not fermented, and is not alcoholic, meaning that its use in a salad dressing or sauce will not interfere with the flavor of the accompanying drinking wine.

It’s fairly new to the American culinary scene, but cooks in Europe and Middle East have been using it for centuries, to tenderize meats and as a remedy for a variety of ailments, including upset stomach, according to texts on early Roman cookery.  (Verjus is cited in what is considered the first printed cookbook in Europe, Platina’s De honesta voluptate et valetudine, dated around 1465.)

It can be red or white.  Red verjus has an earthier flavor, while white verjus has a crisper taste.   Red verjus, which is bolder than the white, pairs well with meats and sauces in which you would use red wine or red-wine vinegar.  White verjus which is a bit more delicate is lovely in a simple vinaigrette dressing, it enlivens rich sauces for fish and chicken.   Using verjus for deglazing pans can make some amazing sauces……add in some fresh herbs and voila…..dinner!

Exploring with this wonderful juice is a must.  Starting out with just a few teaspoons and adding more by taste is the best way to experiment in your recipes.  Finding the right balance is key.

HOW TO BUY

Verjus is available right out our back doors in the Sacramento Valley Region. Napa Valley Verjus is made from some of the best Cabernet and Merlot vineyards in Rutherford and St. Helena from such growers as Laurie Wood, David Abreu and Chuck Wagner. Napa Valley Verjus has been processed at Caymus Vineyards, Monticello Cellars, Robert Pecota Winery, Charles Krug Winery, and Napa Wine Company.  Look in your local gourmet food stores and see if you can locate Verjus.

HOW TO USE

Both red and white verjus can be used in salad dressing, with a proportion of 3 parts verjus to 1 part oil; red verjus is better suited for strong-flavored greens like arugula, while white verjus is better for tender greens, like butter lettuce. You can use red verjus as you would use red wine vinegar or red wine—it is particularly good in sauces for meat or spicy foods, as well as marinating. You can use white verjus as you would use white wine vinegar, lemon juice, or white wine—it is good in beurre blanc, or other sauces for chicken or fish.

HOW TO STORE

Verjus bottles are sealed with a cork; remove it gently so that it can reseal the bottle. Once opened, store verjus in the refrigerator, where it will keep for a month or two. For longer storage, pour it into ice-cube trays and freeze

Honey Roasted Pear Salad with Thyme Verjus Dressing
Dressing:

  • 1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar
  • 1/3 cup grapeseed oil
  • 1 large shallot, finely chopped
  • 2 teaspoons fresh thyme leaves

Pears and salad:

  • 3 bunches fresh thyme sprigs
  • 4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
  • 1/4 cup honey
  • 1 head of butter lettuce, coarsely torn
  • 4 ounces baby arugula
  • 6 ounces blue cheese, sliced or coarsely crumbled
  • 1/2 cup hazelnuts, toasted, coarsely chopped

PostHeaderIcon Calling all Foodies! Zinfest 2011 Around the Corner!

Saturday, May 14, 2011

Lodi Lake Park

Sip, swirl and savor from a selection of 250 handcrafted wines from 50 Lodi wineries. Passionate winemakers and winery representatives welcome guests, offering practical knowledge and sharing their delicious wines. Enjoy local provisions, learn some new tips at the ZinFest Wine and Cooking Schools, or relax along the beautiful Mokelumne River to an eclectic mix of live music. Guests can peruse merchandise from regional vendors and take home a commemorative bottle of custom blended Old Vine Zinfandel from the ZinFest Wine Shoppe. There is no better way to celebrate the fantastic wines of Lodi Wine Country! Tickets include a ZinFest wine glass, wine tasting, participation in seminars and entertainment. Festivities are held from 12 noon – 6 pm.

Tickets are $45 in advance and $55 at the gate.

Must be 21 years of age to attend. As a friendly reminder, even great wines should be enjoyed in moderation. Designated drivers are strongly encouraged. Designated driver tickets are available for $10 each.

ZinFest takes place at Lodi Lake Park, located at 1101-1301 W. Turner Road in Lodi, California. Click here for directions and parking information.

The Wine

Savor the bounty of the Lodi Appellation’s array of varietals- from Albarino to Zinfandel. With 250 Lodi wines to taste from, wine novices and aficionados are sure to find a new favorite!

The Food

Indulge in regional cuisine from the best of San Joaquin County’s gourmet food purveyors. A selection of items will be available for purchase from each vendor, reasonably priced under $10.

Entertainment

Lounge along the Mokelumne River or get up and groove to an assorted mix of live entertainment. Enjoy live bands, strolling entertainers and, our newest addition, the ZinFest Piano Bar – where you can purchase a glass of wine, request songs and sing along with familiar tunes!

Merchants

Browse from a collection of artisan merchants as they display one-of-a-kind merchandise. Take a piece of wine country home with you, whether it’s local olive oil or reclaimed wine barrel furniture.

ZinFest Cooking School

From regional celebrity chefs to local, award winning culinary experts, ZinFest takes great pride in creating fun and informative cooking classes for event guests. One winery is featured in each class, partnering winemaker with chef, for an engaging tasting and educational experience.  Discover a new favorite dish and become the star of your next dinner party. The ZinFest Cooking School is open to all guests, with new demonstrations taking place each hour.

ZinFest Wine School

Trendsetters and legends unite in the ZinFest Wine School. Listen as local experts and guest speakers engage in topics from “Blending your own Zinfandel,” to what cheese pairs perfectly with Lodi wines, and much more… Sip, savor and swirl your way through the afternoon. The ZinFest Wine School is open to all guests with new demonstrations taking place each hour.

PostHeaderIcon Local Wine Trail Event Not To Be Missed!

Discover the Sierra Vintners Wine Trail

Presented by Coldwell Banker | Grass Roots Realty

Saturday, May 28th, 2011

12:00pm to 5:00pm

Sunday, May 29th, 2011

12:00pm to 4:00pm

Tickets

Early-Bird Weekend Pass – $40
(through Sunday, May 22)

Last Minute Weekend Pass – $55
(after May 22)

Designated Driver – $10

Your ticket will entitle you to a commemorative wine glass, map and wristband giving you access to all fifteen wineries and their Wine Trail festivities. They can be picked up on the day of the event at any of the participating wineries.

Purchase

Online at www.SierraVinters.com or at any participating winery

For Questions or Assistance:

info@sierravintners.com or 530.205.3016

Participating Wineries:*

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What Folks are Saying!

I can't say enough about the tour I did today in Sacramento. To say we had fun doesn't do it justice. It was like an exciting personal invitation into each place and we all felt like VIP's. Great food, incredible company, and an unforgettable experience!
Jesica Sanders, Minot, ND March, 2012

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