A long weekend stay along California‘s Central Coast is not complete without dinner at Madeline’s Restaurant in Cambria’s West Village.
Cambria, a cozy, sleepy village is a California beach vibe with just enough European architectural charm to meld old- and new-world charm.
Madeline’s is located on the main street of Cambria’s West Village. Photo by: @TalesoftheCork.
With Moonstone Beach and boardwalk less than five minutes away, Madeline’s Chef and owner David Stoothoff continues to impress locals and tourists for over 20 years.
Originally from Chicago, Chef David, wife Jessica, and his family were visiting friends in the area when they were amazed by California‘s Central Coast beauty. He quit his corporate job in Chicago and moved to Cambria.
While he worked in restaurants his entire life, he is self-taught and Madeline‘s is his first restaurant, named after his oldest daughter. In fact, all five of his children have worked at the French-inspired restaurant up until they graduated from high school.
Since opening in 2003, Chef says many of his favorite memories also include other employees who worked for him in high school who return to dine at the restaurant with their families.
He marvels at his journey and says he is amazed by its length.
Each of Chef David’s children’s portraits are on display for a family touch. Photo by @TalesoftheCork
“I‘ve stood in this place, during good and bad, now for 20 years,“ David said. “That is my journey and I still love making great food. There is no drop-off in passion for what I do. I love changing the menu and bringing baseline French seasonal entreés to the table. It is still all so much fun.“
Having established credibility in the local, largely retired community, Madeline‘s commitment to quality and creativity attracts the patronship of many far beyond the Central Coast.
On any given night, Madeline‘s hosts 60-70 percent of diners from outside the area, including tourists.
Because Cambria is conveniently located on California‘s Highway 1, tourists pass through to destinations like Hearst Castle, and Big Sur, or drive to the coast from San Luis Obispo and Paso Robles.
Of course, Madeline‘s also has a strong following from Central California as well. Cambria fine dining is a testament to great chefs and staff, local produce, meat, and fish. Normally a town of only 6,500 could not support so many great choices.
The Madeline Salad pairs well with the Gigi Cuvee, with red onion, Granny Smith Apple, goat cheese, roasted beets, and hazelnuts, sourced from local farmers. Photo by @TalesoftheCork
Chef David’s new fall menu is out and he is excited to share his braised short ribs with pappardelle pasta and local wild mushrooms. He has created a house-smoked pheasant flatbread (savory pie crust) with caramelized onions and goat cheese. Plus, he‘s offering a special fall salad among other new items.
Still in its original location on Cambria’s Main Street, Madeline‘s is also a Wine Cellar, complete with Madeline‘s Cellars labels and local wines.
While Madeline‘s Cellar’s wine list is nearly 90 percent local, he also boasts his own wine label. Five years ago, Chef partnered with longtime winemaker Jeff Branco. They are on their fourth vintage.
“I am partial to the Gigi Cuvée, named after our middle daughter, Gigi,“ Chef said. “The other three children don‘t have anything named after them. Although, I used to name menu items after the kids, but I‘ve stopped doing that as they got older. And they were all in agreement.“
As his winemaking endeavor was taking off, the COVID-19 pandemic pushed David‘s entrepreneurship to the next level.
End the evening with a seasonal dessert and fresh (decaf or regular) espresso. Photo by @TalesoftheCork
“I wanted to focus on our Madeline’s Cellars wines, and, at the time, there was no tasting room on Moonstone Beach,“ David said. “During COVID, I inquired from many of the hotels there and the Cambria Shores Inn jumped at the chance to partner with our brand. And as luck has it, their patio is the only one that looks down over the ocean.“
He knocked on the doors of hotels along the water to see if he could start using a breakfast room that was dormant due to the pandemic. He eventfully secured a space and still operates there as Madeline‘s on Moonstone.
Chef went on to say that now Tooth & Nail Winery‘s tasting room at the Pelican Inn & Suites is a welcome neighbor.
“When you have a cute, charming town like Cambria, and folks who want to stay two to five nights,“ Chef said, “you need enough good restaurants and tasting rooms to keep them in town. When you have good competition, it encourages me to up my game, so to speak. I‘m focusing on what I am doing. I know I am a good competitor on both accounts: wine and food.“
Madeline’s wine cellar includes both the Madeline’s label and other local producers. Photo by @TalesoftheCork
When Chef joined forces with former Justin winemaker, Jeff Branco, who graduated from a prestigious wine school in Bordeaux. Together, they are creating Bordeaux varietals under Madeline‘s Cellar.
Jeff worked for Justin, between 1997-2003 and created Justin’s Isosceles wines. With such a strong background, he has given much credibility to Madeline’s Cellars wines. Many know the Justine Isosceles became the No. 6 wine in the world.
Jeff is the third American to graduate from the University of Bordeaux’s prestigious Master of Science in Viticulture and Enology program since its founding by Louis Pasteur over 140 years ago.
“Jeff left Justin to work on some other projects for a number of years and then moved back to our area, “ Chef David said. “I met him five years ago when he was consulting and making wine for another winery. He asked me whether I wanted my own label, and I initially told him no because I could not control the final product.“
The daily special salmon was fresh, perfectly cooked, and a wonderful choice. Photo by @TalesoftheCork
Jeff fuses his French training with his Californian winemaking experience to create Bordeaux-style wines with a California twist. This fits very well with Chef David‘s vision of Bordeaux blends seamlessly pairing with Madeline‘s California French cuisine.
Chef serves traditional French-inspired dishes combined with California inventiveness and a commitment to locally farmed produce from mostly organic products from Santa Rosa Creek Road and several local farms. Chef uses organic produce as much as possible. Plus everything is made fresh every day.
Chef went on to say he continues to demand full control of his restaurant; the good, bad or ugly, committing 5-6 days a week in the kitchen, often arriving by 4:40 a.m. to prep.
With heavy involvement in the restaurant, Chef David knew he couldn’t also fully manage a winery. After initially rebuffing wine partnerships, Jeff and chef worked out an agreement to create wines for the restaurant.
Madeline’s Gigi Cuvee is a red blend of 60% Cabernet Sauvignon, 15% Cabernet Franc, 12% Malbec, and 13% Petite Sirah. Photo by @TalesoftheCork
“When I agreed to work with Jeff, we met to discuss and work as a team, creating wines that fit my palette and expectations.“
Chef David also said their relationship continues, one harvest at a time, but things have worked well so far.
“Jeff has a lot of connections in the area and still is able to source great fruit,“ Chef said, “that, in our estimation, make for a good fit for Madeline‘s Cellars. Our wines are created and produced in Paso Robles.
Madeline‘s Cellars produces about 500 cases of wines each year and are available both at the restaurant and at Madeline‘s on Moonstone tasting room a short drive away.
“I am proud to put my brand or name on Madeline‘s wines,“ David said. “It reflects the integrity of our namesakes. Jeff and I remain friends and work well as a team.“
The art on display is curated and for sale by a local Russian artist. Cambria has a large art community. Photo by @TalesoftheCork
The close-knit Cambria restaurant community remains close, Chef said, and are all at the ready to help one another when needed. Early in September, a restaurant needed extra table linens, and Madeline‘s rushed over 50 more tablecloths to help with the shortfall.
On my visit, the Gig‘s Cuvée went very well with the pan-seared duck breast with dried cherry and brandy reduction. Chef suggested his salmon dish, which my daughter enjoyed. I want to go back to sample the gumbo, a local favorite.
One final note: Chef’s stuffed chicken remains one of the most asked-for menu items over the last 18 years.
“The fun part of what I do when I host in the restaurant,“ Chef said. “I love going around the tables during the evening to chat with the guests. I love to hear about the service, meals, and atmosphere. There is a good feeling here. And it really goes beyond the food and service.“
David says he is a believer in treating his employees well and putting great care into what he creates each day. This sets the atmosphere and creates that good feeling when a guest walks through the door. The chef takes this very personally.
Greg Stobbe from @TalesoftheCork talks with Chef David Stoothoff in front of a wine display in Madeline’s. Photo by @TalesoftheCork
His employees are an integral part of the Madeline’s story, and Grady Pope, the marketing director whom David calls the “Swiss army knife of employees.“
“He is my Swiss Army Knife,“ David says. “I hired him as a server 15 years ago and he can do so much around here. He prints our menus; and, if things are broken, he fixes them. He hosts on Saturday nights and often works at the wine shop. Grady does a little of everything.“
Chef went on to share that Grady’s story is one of patience as he and his wife faced the disappointment of waiting for their first baby for five years. Well, they were getting frustrated and unhappy. But the moment they decided to celebrate not having a baby, Kaden was born. So we now celebrate with them and name our Cabernet Sauvignon after him.
Madeline‘s Restaurant and Wine Cellar is located at 788 Main St. Cambria CA, 93428. Daily Lunch 11:30 a.m. – 3 p.m. Daily dinner 5 – 9 p.m. For reservations, call 805.927.4175 or visit the website.
Escape to Cambria by the Sea with three-day itinerary
Vacations affect your happiness and planning one can produce enough positive vibes to justify a three-day getaway. And, according to a 2010 New York Times article, the effects of vacation anticipation can boost happiness for up to eight weeks.
Cambria by the Sea is about 140 miles west of Fresno, CA, or 233 miles south of San Fransisco.
While I have led tours to New York City, Europe, and the central coast many times, I still get positive endorphins as I did drafting those trips more than 20 years ago. The key? Planning and dreaming about vacations before departure.
With today’s busyness and hectic pace, many long for sounds of seagulls, rhythm of the waves, sweet smells of pine forests, beach or bluff walks, and air as clean as mother nature intended.
So when a three-day window arose for Geena and I to enjoy Cambria, California, a pre-planned agenda helped ensure a relaxed, no hassle weekend. And, to top it off, planning and anticipating the vacation for a few weeks beforehand may be even more important to a feeling of relaxation than just the days away from home.
Tip No. 1: Get to Paso early for a winery pit stop
While our Cambria getaway did not start until 9 a.m. Friday, we took care of a few last minute details, grabbing a coffee and pastry at a local java shop on the drive out of town. If you love the aroma of tea, coffee or a warm beverage on a cold morning, this adds to the anticipation and promise of a great start. In fact, the two plus-hour drive from Fresno to Paso Robles was made all the better with some hot black gold and a light, flaky and buttery delicacy.
Giornata Wines are within the Tin City development of Paso Robles.
Paso Robles wine tasting teaser:
We left early enough to arrive in Paso Robles and had time to stop in at one of the area’s wineries: Giornata Wines just off the CA 101 and Highway 46 interchange. They are a part of the new Tin City development. We called ahead and made sure winemaker Brian and/or wife, Stephanie, Terrizzi had the winery open. We were in luck and spent an hour tasting and purchasing a bottle of our favorite Sangiovese. We love their award-wining California-style Italian juice.
However, while there are hundreds of winery choices in the Paso area, and acknowledging Tin City is a destination itself, that was not our purpose for this trip.
Cambria: Day 1
One of the best feelings about arriving in Cambria is the sight of its wooded hills and tall Monterey pines. Motorists can enter the town via the first stoplight at Ardath Drive/Main Street as they travel the California Highway 1 (Cabrillo Highway) heading north.Turn right on Main Street to travel the whole town of Cambria, taking in the charm of its 19th century cottages, motels, turn of the century shops and quaint character in Cambria East.
Cambria history interlude
The villages of Cambria took their shape in the 1860s, and as lumber, ranching and mining interests increased in the region, the village became more prosperous, according to the Cambria Historical Society. And late in the sixties, it adopted the more dignified name of Cambria.
But it was not until Swiss dairymen set the pace for a major industry during 1880s that prosperity came to the region. By the turn of the century, Cambria was shipping over a ton of butter per day to San Francisco via the wharf at San Simeon. Cheese production is said to have averaged over a half-ton daily.
I appreciate Cambria’s past and enjoy the stories of settlers and their influence. Yet, our planned full walking tour of the historic East Village will have to wait for a future visit.
However, while we noticed spots on the walking tour map we wanted to visit, our first stop on this trip was the weekly Friday Cambria farmer’s market, just west of Main and Cambria, across the street from the Cambria Public Library at 1000 Main. This is about the center of town and a great way to meet the locals, area artisans and farmers. We spent over an hour wandering, chatting and generally slowing our pace. Even though we were there in mid January, a surprisingly wide variety of fruits, vegetables, flowers, gourmet cheese, crackers and wine, local shellfish, coffee and fresh squeezed juices were available.
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Cambria businesses, shops and restaurants have quaint and charming facades, drawing the visitor to indoor and outdoor spaces.
Cambria East Village is where visitors will find shops, restaurants, boutiques and art galleries as well as Victorian houses dating back to the 1870s and its nature reserves. This is a place to take a deep breath and maybe enjoy the Historical Cambria Walking Tour. We would return to its antique and specialty shops on Saturday.
Arrive in Cambria on Fridays by 2:30 p.m. for their farmer’s market. Buy local fresh produce, dairy, seafood, flowers, nuts, wine and more.
The Cambria farmer’s market is on Main across the street from the public library.
Cambria West Village has vibrant artist community including designers, artists, craftspeople and you will find special treasures you will not see anywhere else. There are no chain stores or restaurants. They along with the Farmer’s Market, as well as day spas and wellness centers are all locally owned and operated. You will be charmed by the eclectic array of shops from antiques to apparel plus unique gifts and specialty shops.
The key to a successful Cambria trip is to keep the itinerary simple. Walk the town, browse the shops with a coffee, tea or bag of confectionary in hand. We slowly made our way through the art galleries, local artisan, specialty, antique and craft shops.
Cutruzzola Vineyards tasting room is at the edge of West Village near Windsor and Main Street in Cambria. They are known for their Riesling, Chardonnay and Pinot Noir.
We spent over an hour listening to Reyna talk about the passion of local winemaker Stephen Dooley of Stephen Ross Cellars who has used time spent in the Napa Valley, the Australian outback, and the South African Cape to helped shape Cutruzzola’s wines. Owners Francis Cutruzzola and his partner Lisa Miller, longtime wine connoisseurs, moved from Sonoma County to the Paso Robles wine region, falling in love with the landscape, the people, and most importantly, the wine.
They have two acres of Riesling and five acres of Pinot Noir in small blocks, utilizing multiple clones to develop depth and complexity in the wines. These are fabulous sipping and food wines. I am very impressed with Cutruzzola Vineyards and highly recommend these award-wining wines that score 90+ and above.
Cutruzzola estate Riven Rock Vineyard vineyard is located in a coastal valley just outside the town center, lies 6.5 miles from the Pacific Ocean and just east of the town of Cambria. Seven acres of vines grace south-facing slopes in a cool climate frequented by ocean breezes and morning fog. Lean, rocky, marine-origin soils and steep hillsides produce very small yields of extremely concentrated fruit, while the maritime influence keeps the acids fresh and vibrant.
Tip No. 2: Slow your pace, set awhile with a coffee, tea or juice and people watch
We decided to meet up at Linn’s Restaurant in East Village for a coffee and pastry. And while we sat at a little table near the baked goods counter, it was so good to just sit and people watch. No agenda, no bustle. Just people watching, sipping and relaxing.
With art hanging close by at The Vault and other galleries, soft music playing, and two more days ahead of us, we spoke of a walk along Moonstone Beach, a leisurely hike on Fisalini Ranch, and wine tasting. It’s good to anticipate, even when its as close as tomorrow.
With daydreaming done and a visit to a couple of antique dealers discovering toys, dishes and furniture from our youths, we headed to Moonstone Beach and a walk along its famed boardwalk.
Tip No. 3: Walk Moonstone Beach Boardwalk
The Moonstone Beach Boardwalk is where a Cambria visit should begin and end. During its length, visitors will be guided along its 2.85-mile wooden boardwalk on an easy slope and with many spots to sit on benches, sink your feet into the sand or water or watch from the bluffs the surf, sea and ocean life. With viewing platforms and only 40 feet of elevation change, this is a must for anyone.
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Geena and I walked hand in hand, listening to the seals, egrets and rhythm of the waves. We explored a few of the tide pools as well, finding sea anemones, spiny purple sea urchins, snails and crabs.
And with plenty of restaurants, motels and picnic areas, we ended up getting a drink at a couple of spots along the Moonstone Drive over the weekend. Try the Sea Chest Restaurant for great oysters and a glass of Champagne or Sauvignon Blanc. We also visited Moonstone Beach Bar & Grill for a bowl of clam chowder and a citrusy zest of a Riesling. The lemon and lime cuts the silky, rich broth and starch in the potatoes. Cheers to good eating and relaxing with spectacular ocean views.
To get to the trailhead: From San Luis Obispo, drive 34.2 miles north up Highway One to Cambria. Continue through three lights and turn left at the traffic light onto Windsor Boulevard. Drive a hundred feet and make an immediate right onto Moonstone Beach Drive. Go 0.1 miles and turn left into the trailhead free parking area just past El Colibri Hotel. If you are coming from the north, Windsor Boulevard is 7.2 miles south of Hearst Castle Road.
Checking in to Cambria’s Fireside Inn on Moonstone Beach Drive
With dinner still two hours hence, we checked in to our hotel: The Fireside Inn right on Moonstone Beach Drive, overlooking the ocean and an entrance to the boardwalk.
With the USA recently posting Moonstone Beach as one of California’s Top 10 best, we just had to stay within walking distance. Nestled just off Highway 1, the Fireside Inn is perfect spot to get away from it all. Just footsteps away from the beach, our Superior King Oceanfront room had a fireplace, spa tub, and patio overlooking the ocean.
We loved lounging in the lush bathrobes, sipping in-room gourmet coffee. No problem getting a great night’s sleep on a Sleeper Mattress and luxurious bedding. In fact, a late night dig in the hot spa poolside was also a bonus!
Dinner No. 1: Madelines on Main Street
Highly recommended, we loved our evening at Madeline’s Restaurant in Cambria. Not only did our hotel recommend it but others in town as well. A wine shop and wine club by day (a good one at that), and fine dining each night, we were greeted at the Madeline’s door by owner and Chef David and seated. Loved the linen tables, finely appointed with flowers.
I took a few moments to browse the wine tasting shop as would return on my own. Many of the wines and dinner menu items are based upon locally sourced and seasonably available products. Chef Dave is proud to say “the best organic food and local wine is what’s grown closest to you – and it tastes better!” He’s been open for 13 years and by the way the restaurant was bustling and full, I’d say he will be on Main Street for some time to come.
Light music played in the back ground as we enjoyed our five course Chef’s Tasting Menu ($110 per couple). We added the wine flight ($40 per couple) and let our host guide us through local foods and wine tasting. We enjoyed our evening and recommend Madeline’s Restaurant and appreciate owner David Stoothoff’s hospitality.
First course: Caucus Red Abalone (Panko crusted, topped with lemon butter capers over arugula salad. This was paired with a 2015 Andrew Adam Pinot Gris from Edna Valley. Perfect. Second course: Wild forged Chanterelle mushroom soup (unspeakable deliciousness) with a Baker and Brain 2015 Grüner Veltliner from Edna Valley.
Third course: Pan-seared link cod topped with compound butter, blood orange and saffron sauce with creamy risotto and wilted greens. The 2014 Alban Central Coast Viognier from Paso Robles was outstanding.
Fourth course: Venison tenderloin with red wine jus and shallots with mashed butternut squash and seasonal vegetables. Chef David paired this with a 2014 Line Shack Cabernet from Paso Robles. The tenderloin was fantastic but when we didn’t like the pairing, he poured a glass of the 2014 Kamal Cabernet Sauvignon El Pomar District. Oh my, my food pairing became an immediate winner. Fifth course: We had a choice of homemade desserts and our choice of aperitif.
We had a most fabulous dinner! The dishes were all excellent and plated with attention to aesthetics, plus each side dish was delicious in its own right. All around attention to detail and the service was excellent. Definitely would return and try Chef Dave’s other seasonal menu pairings. Reservations are recommended.
Cambria: Day two
With a hot cup of coffee to go from the Fireside Inn breakfast room, I walked right over to Moonstone Beach boardwalk to catch the last rays of sunrise and watch day two begin. There is nothing quite like morning java with dawn and the beach to start one’s day. And while this mesmerizing scene could keep me there for hours, we were excited for a leisurely hike.
Our docent-led hike through the Fiscalini Ranch Monterey and California coastal oak forest also provided amazing vistas of the ocean and grasslands.
Tip No. 4: Hike the Fiscalini Ranch forest or bluff trails
A weekend highlight for us has to be our Fiscalini Ranch Preserve docent-led walk. While there are many to choose from, we met our guide Brian for a Fiscalini Ranch hike on the corner of Tipton and Warren in the Lodge Hill area of Cambria.
We spent over 2 1/2 hours exploring the mostly level trails through through the Monterey pine and coastal oak forest. He was so knowledgeable about the geological, historical background of the area and most helpful with the flora and fauna of the preserve.
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The hours flew by as we strolled along paths with fresh wood chips. A few spots of standing water and mud but very walkable. At first Brian shared about the plant and animal life in the forest but weaved in appropriate talks on poisonous plants, tree insect and disease issues as well as information on native peoples and their history. We loved the walk from forest, to grasslands to amazing ocean views from the bluffs!
As it was January, much of his talk centered on mushrooms and other forest flora. His information was encyclopedia-eek and very personable and relational.
And while I absolutely loved finding and talking about nearly 20 variety of mushrooms on our walk, Brian brought us to where at least 10,000 Monarch butterflies congregated during their annual migration. At times hundreds were clumped together and suddenly they took off to fill the sky with their orange and yellow hues. This was a spectacular moment!
Be sure to read and make plans to sign up for one of five docent-led Fiscalini Ranch walks. These include a bluff, forest loop, grasslands and loop, special interests walks and school-related walks. Download a Fiscalini Ranch map for an idea of where you will travel. January through April are great months to return to the ranch as every couple of weeks the flora and fauna change dramatically. For instance, February – April are whale watching months.
After a yummy taco lunch from Boni’s Tacos, who by the way sets up on the corner of Main and Burton, we spent some time in Fermentations Wine Shop and The Vault Gallery. These are great examples of locals celebrating what they do best and we laud their efforts.
There are 10 wineries from Morro Bay to San Simeon along the Pacific Coast Wine Trail. Cambria alone has five wineries. Can you name all five? Four of them have Main Street addresses and the fifth, Stolo Family Vineyards is on Santa Rosa Creek Rd.
Tip No. 5: Wine tasting in Cambria
Stolo Family Vineyards creates award-wining Pinot Noir, Syrah and Chardonnay varietals. They are located on Santa Rosa Creek Road.
Besides Cutruzzola Vineyards I mentioned earlier, we also visited drove out to Stolo Family Vineyards. We met up with Tina, the tasting room manager, and had a fabulous time chatting with her about the Stolo story and wines on a most gorgeous day.
Tina shared how owners Don and Charlene Stolo’s desire to escape southern California to Cambria to reset and relax. After 20 years of visiting the area, Don and Charlene decided that this would be the place to retire. They found it on the rural road of Santa Rosa Creek and purchased the 53 acres of beautiful coastal land with an 1880s farmhouse and a huge redwood dairy barn in 2002.
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The nine-acre Hillside vineyard was planted in 1998 under the guidance of renowned Rhone-style vineyard owner and wine maker, John Alban. Its varietals, clones and rootstock are an ideal match for the climate and soils on the property. This piece and their other vineyards are in a perfect spot to grown Burgundian varietals of Pinot Noir and Chardonnay and Northern Rhone Syrah. The Stolo wines are fabulous. I picked up two bottles and look forward to pairing them with future TalesoftheCork dinners.
We tasted through many of these and need to return to better appreciate this amazing winery. The property is gorgeous with plenty of room for picnics, parties and group wine tastings. Their first vintage was in 2004 and Stolo Vineyards has scored 90+ for many of their wines. Take the time to drive out to Stolo Family Vineyards and be sure to allow time to wander the property besides time for wine tasting.
With the afternoon winding down, Geena and I headed back into Cambria. We weren’t ready for dinner so a stroll in East Cambria sounded wonderful. It’s easy to stop and chat with shopkeepers and those doing much the same as us. We ended up browsing a couple of antique shops, sat at an outdoor table, chatting over a half sandwich, coffee and a smoothie.
Plus we also fit in a shorter walk along Moonstone Beach boardwalk to beef up our appetites for dinner. And while there were plenty of walkers and joggers, we found lots of spots to lose ourselves in the cool breeze, birdwatch and listen to the seals.
Dinner No. 2: Black Cat Bistro
We heard that chef and owner Mauricio Lopez and chef Joel Magana have created quite a name for Black Cat Bistro since 2002, so dinner day two was anticipated. The eclectic combination of decor and art in the small 45-seat three room bistro was originally a house built in the 1930s.
The Black Cat Bistro in Cambria provides intimate dining appeal with excellent service. Wood floors, lots of colorful fabrics, down pillows adorn the rooms.
Chef has taken great care in not only selecting local farm produce but in pairing the foods with local wines.The restaurant has a Wine Spectator award of excellence the last nine years.
We ordered a three-course meal off the Black Cat Bistro menu, beginning with New England style clam chowder. The Black Cat Bistro’s clam chowder has a reputation for this dish and previously won Best of Show and Chowder/Bisque Award winner at the annual Soupabration in Morro Bay in 2015. This was a no-brainer and definitely a beauty and bowl-licking good bowl!
Wine Enthusiast Editors awarded the Cutruzzola 2013 Pinot Noir Giacomino Reserve 94 points. earlier, I had to open a bottle I received and paired it with my dinner choices. The was what I went there for so I had to pair it with the chowder, gnocchi and duck. Oh my gosh, this wine is a MUST for Pinot lovers.
After the earlier trip to Cutruzzola, I just had to open a Cutruzzola 2013 Pinot Noir Giacomino Reserve. I couldn’t wait to pair it with the chowder, beet gnocchi and duck. Oh my gosh, this wine is a MUST for Pinot lovers.
The Giacomino Reserve is a Wine Enthusiast Editors 94-point wine. The longer barrel aging in new oak is perfect. Aromas and flavors of blackberry and black cherry compliment the toasty oak, savory herb and earthy notes in a lush mouthfeel and finish. This is a fabulous wine that paired very well with all part of my meal.
The beet gnocchi and shrimp dish with shiitake, cremini, saffron martini cream, radicchio, asiago and sage was also tasty. Love the sauce and earthy flavors. The gnocchi was also recommended and did not disappoint.
Finally, the server recommended the Maple Leaf duck breast with mushroom red wine barley risotto, baby boo chop, cherry duck jus and thyme. I’m a weakling for duck so I jumped at it. My mouth still waters thinking about this pairing. Well done chef.
Geena ordered the sea scallops topped with crab, in a corn pudding, tomatillo cream, mushrooms, cilantro and butter. This is perfect for those seeking a top shelf seafood meal. She paired the seafood with a Tablas Creek 2015 Patelin de Tablas Blanc (white Rhone blend). Without a doubt, a delicious pairing. Not counting the Cutruzzola Pinot, the bill was just over $88, plus tip. Again, well done.
The best way to ease into a last day of vacation is to already know where your coffee or tea is coming from, plan a spot to enjoy it and let most of the morning pass without a destination. We enjoyed the ocean view from our Fireside Inn patio. With choices like Sandy’s Deli and Bakery and Cambria Coffee Roasting Company in West village just a couple of minutes away, I didn’t mind driving Moonstone Beach Drive for fresh goodies.
Our view from the patio of the Fireside Inn on Moonstone Beach Drive.
Tip No. 6: Visit elephant seals
A mid January through March visit to Cambria also should include a visit to the elephant seal vista point at San Simeon. This is a great way to explore north of Cambria with not a lot of extra driving, especially if a visitor would like to take one of many Hearst Castle’s tours the same day.
The Elephant seal population along the beach swells to over 17,000 individuals as the come ashore. Females give birth during January and February. These mammals spend eight to ten months in the open ocean each year and migrate thousands of miles twice a year to birth, breed, molt and rest on San Simeon area beaches. Tours to the area are organized by the Friends of the Elephant Seal. For a 30-90 minute docent-led tour and information about the elephant seal rookery, call ahead for reservation and visit them as they assemble at their San Simeon address.
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Geena and I drove to the elephant viewing area north of San Simeon. It is only a 20-minute drive from Cambria along some of the most gorgeous coastal scenery. The rolling hills and occasional sightings of whales off the coast or zebras on the Hearst Castle ranch make the 14-mile trip fly by.
The view of the elephant seal rookery from the viewing area north of San Simeon.
There is plenty of free parking at the elephant seal viewing area. Kiosks are stuffed with pamphlets and signage to help visitors understand what they are seeing. Friends of the Elephant Seal provide invaluable information both on site and online. Elephant seal males can weigh in at over 5,000 pounds and are as large as small pickup trucks. With babies born at 70 pounds and nearly four feet long, the whole spectacle is an amazing experience. We’ve been numerous times and are in awe each visit.
In the past we also walked the pier at San Simeon Bay. There are also picnic areas and a great stretch of sandy beach. Be sure to stop in at Sebastian’s Store as well for your deli sandwiches and you might even taste Heart Ranch Winery offerings there.
Tip No. 7: Eat a Red Moose Cookie
Finally, we ate a late picnic lunch we purchased at Sebastian’s on a pullout along Highway 1, overlooking the ocean. Priceless. . . . and arrived back in Cambria by 3 p.m.
However, the coastal retreat weekend would not be complete without a stop at our favorite Cambria shop: Red Moose Cookie Co.
Red Moose Cookie Co. is one of Cambria’s hidden gems.
It’s as local as it gets and only two people make, market and sell the amazing Red Moose Cookies from an industrial park of all places. Using only love, butter and the finest ingredients, owners Roger Wall and Caren Hammond use their passion for cooking and baking to create memorable cookies for immediate consumption and for the ride home and beyond.
So with cookies in hand, a bag for the road and freezer once we got home, Geena and I decided on one last stop before driving the 2 1/2 hours back to Fresno.
Tip No. 8: Scout lodging options for next trip
With another visit to Cambria already a given, a little pre ‘next trip’ scouting of one of Cambria’s most talked about lodging was the last item on the ‘check it out list’: Cambria Pines Lodge.
While nestled in the Monterey pine forest area of Cambria, Cambria Pines Lodge encompasses 25 acres or world-class gardens, therapeutic day spa, sparkling outdoor heated pool, soothing hot tub, lovely restaurant. We found the grounds and rooms to offer a peaceful, relaxing setting.
While Moonstone Beach is two miles down Highway 1 and Cambria’s Main Street is at the bottom of the hill, I’d love to stay at the lodge. The rooms are well appointed and the whole place exudes my earlier focus: I want to escape to Cambria and the Pines Lodge is a place to dream that escape.
After touring Cambria Pines Lodge, I could see why many desire its amenities and location despite not being on the famed Moonstone Beach Drive.
Their website promotes itself as a property which provides space for reflection, serenity, and rejuvenation. I walked the gardens and even in winter they provide an inviting respite for travelers in search of peace and inspiration.
Just walking the grounds and hanging out in the common areas of the lodge provided ample reasons why another Cambria trip will be a successful retreat. There is yet so more to be explored in this quiet, serene, clean and peaceful environment.
Yet even with this being said, the Fireside Inn is a fabulous place to stay on Moonstone Beach. But whether you choose this ocean side spot, there are many other Cambria lodging options and hotel packages available on VisitCambriaca.org or on Facebook. Plus Cambria’s Trip Advisor page is also a great way to book hotels.
It will take many more trips to unpack Cambria’s offerings. Whether the villages will be my home base for day excursions or a place to settle for another three-day vacation, Cambria remains on my list as a best central California coastal escape.
Traveling to Cambria
Cambria is 240 miles south of San Francisco and 240 miles north of Los Angeles. For information, contact the Cambria Chamber of Commerce (767 Main St.; 805/927-3624). Another great resource when planning a vacation to the central coast is VisitCambriaca.com.
Be sure to read TalesoftheCork’s previous blog post, “Giornata Wines: Story behind top California Italian brand.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter and/or Facebook, please send us a request via email: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.
Stephanie “Stephy” Terrizzi, twin daughters epitomize brand’s drive to success
The view looking north east on the Giornata Wines property in the hills southeast of Paso Robles.
When the San Francisco Chronicle published 2016 Winemakers to Watch, December 1, 2016, author Esther Mobley’s introduction pointed to characteristics that not only describes Brian and Stephy Terrizzi’s passion for Giornata Wines, but I believe describes their kids’ focus as well. I think all four have a “fearless desire to set new paradigms, a bootstrapping ambition and an attention to their craft.”
While Mobley no doubt intends the readership to discover the three other winemakers as well, and no disrespect to them at all, I couldn’t help but think that her quote describes the whole Terrizzi family. All four, including 11-year-old twin daughters, Aida and Kate, exude individual passions, are entrepreneurial-focused and driven, sharing an intense collaboration and close personal family connections.
Brian and Stephanie “Stephy” Terrizzi relax at the Giornata Winery in Paso Robles.
And during my mid January visit with Stephy and Brian on their Paso Robles area property, not only did I further understand Stephy’s role as viticulturist and Brian as winemaker, but I saw their children’s love for the land, its relationship with the vineyards and winery. I ultimately came to appreciate all four individuals’ vision of enterprise.
While any blog post or article about winemakers needs to include information about their craft and product, the story behind the Terrizzis transcends a case count, Giornata’s net worth or their next and upcoming release. The family’s drive to success actually isn’t just about scores, growing the winery or financial growth.
Instead, Brian, Stephy, Aida and Kate all impressed me as they each wove stories of time spent in the vineyard, winery, soccer and tennis practice, tap dance, rock climbing and hanging out with other local winemaker families. They all spoke about new business ventures, including the next new vintage, a pasta factory in the new Tin City development plus selling soap and bath bombs.
Not only does Stephy Terrizzi looks after the vineyards on the Giornata property, but she also manages the famed Luna Matta Vineyard in Paso Robles.
The Terrizzis own 11 acres just south west of Paso Robles with four acres of vineyards atop a knoll. With plenty of room yet to grow Giornata Wines on the property, Stephy is in charge of their vineyards as well as the famed Luna Matta Vineyard. Brian is the winemaker, markets the wines and is forever Giornata’s dreamer.
While Brian left to pick up the kids from soccer and ballet, I walked the Giornata vineyards with Stephy as she shared her past struggles and excitement for their future plans.
On the south west to southern portion of the property, she described how disappointing it was to watch a 2013 fall Nebbiolo planting die in a December freeze, decimating the vineyard. But their loss today looks healthy and happy as the new acre and a half of Nebbiolo clones planted in 2014 have are doing well.
“Our trips and time working in Italy have shaped us,” Stephy said. “We planted Nebbiolo because of our time in Piedmont. Imagine driving the tops of the hills and those Nebbiolo vineyards in Piedmont. Most all are on the south-facing slopes. We love how well those grapes do there and believe they are an excellent fit for our property. Everything here is planted on 1103 root stock. We replanted vineyard in 2014, using FPS Clones 6 and 8 and the VCR Clone 430.
“We planted the different clones so I could tell and know the difference between all three of them,” Stephy continued. “They are all planted next to each other but we will blend them all together.”
The Giornata winery concept actually took root back in 2003 when Brian Terrizzi moved to Italy to work under famed winemaker Paolo DeMarchi, right, at Isole e Olena in Tuscany.
The Giornata brand and Italian adventure really began when Brian moved to Italy to work under famed winemaker Paolo DeMarchi at Isole e Olena in Tuscany in 2003. There Brian spent three months during harvest, learning under the man who ‘changed his life.’
Brian would later tell me Paolo taught him how to connect his story with the wine, manage a staff and an insatiable desire to educate and develop a vision to create a world-class brand.
The 2014 Giornata Wines Nebbiolo as poured during my visit to the winery in January 2017. Their Luna Matta Vineyard Nebbiolo consistently earns 92+ points.
After Brian returned to the States, he met Stephy at Fresno State while studying enology, graduating in 2005. Stephy eventually took a position in 2006 in the Luna Matta Vineyard in Paso Robles. Brian continued to work in Fresno at Sam’s Italian Deli, establishing Nick’s Wine Corner and for Chambers & Chambers Wine Merchants until early 2007. Actually, this is where I first met Brian but never made the connection as our family were friends with the deli owners Sam and Angie at the time.
Giornata Wines became a full-time gig by 2007 and have focused on Italian varietals ever since.
While I spoke with Stephy about most of their premium Italian varietals offerings, on this day we spoke at length about the best varietals to plant on the Giornata property and bottling estate Nebbiolo in the next couple of years.
“The new plants have taken root and as the they go deep and look for water,” Stephy said, “they will do really well on the high Ph soils of our property. Eventually, especially on a wet year like this, we hope to dry farm the Nebbiolo.
“We bought these clones at Novavine Nursery in Santa Rosa as they are the most tried and true versions in the U.S.,”Stephy said. “I have them planted at Luna Matta as well. They’ve been around a while and have some traction behind them.”
Stephy checks on her Trebbiano vineyard on the Giornata property’s north facing slopes. Daughter Aida will often join her, pulling weeds and helping mom train the vines.
Vineyards surround their home atop their hilltop perch. And as Stephy and I traversed the property with her mud-caked boots, a two-story rock climbing boulder/structure captured my attention as it dominated the hill.
“Kate loves rock climbing and one of our neighbors makes those structures,” Stephy said smiling and shaking her head. “While they both climb on it, its Kate’s thing.”
I nodded as it towered over us and initially obscured the chicken coup at the top of the hill.
“It’s been a tough week,” Stephy said as we walked up to the coup, “because their pet rooster ‘Red’ just died. The girls took it harder than the hens.”
While most would not think twice about a rooster other than when he crows in the morning, ‘Red’ was the family pet, rescued from an underground cock fighting organization.
While I probably said something dumb like ‘any lost egg production?’, I didn’t yet know how passionately they or their twins cared about their pets or philosophy in raising them.
Red was not just a rooster. He was a rescue and probably was nearing 10 years old. The family rescued him from an underground cock fighting organization and he was one of their prized possessions.
As we arrived at the edge of the hill on the opposite side, looking due north, we peered down on the oldest vines on the property: five rows Trebbiano, a full three years old, arguably the happiest vines on the property. Stephy went on to say they want to blend some Trebbiano in their Sangiovese with co-pigmentation. This is very typical to do in Chianti until about two years ago when the law was changed.
However, our conversation quickly morphed.
Teaching responsibility and ownership happens at an early age for most families. The Terrizzi girls are no exception and care for a brood of chickens each week.
“This is a really fun place to work,” Stephy said. “We have two Italian Greyhounds who come out with me as I work in this area. They run around and catch squirrels, chase after gophers and mice.”
Both Terrizzi girls are active and use the climbing structure on the property as well as play sports, ballet, music and have their own business.
Stephy is the viticulturist for Giornata Wines but is also the vineyard manager for Luna Matta. She grew up in the midwest in Freeport, Illinois, and, while not on a farm, on the urban edge of a farming community. Growing up she was in 4-H, could milk cows and rope cattle and staunchly insists she still can.
High praise for a mom who still helps the girls make Valentine’s cards during the Monday before pink day, even though she would rather be pruning Giornata’s four acres of vineyards or on her prized Luna Matta site. But today she shared her dream and also spoke of future plans for her property.
“We would love to put in hazelnut and oak trees and start a truffle project at the bottom of this grade,” Stephy said, “but we really do not have enough water. We pump about two gallons a minute already but we have some big tanks to hold water but its not enough to do truffles.
The Giornata property looking North towards Paso Robles.
“But at the bottom of the hill, we would like to do some bee boxes and a pig breeding project,” Stephy continued. “We already have a tack house at the bottom of the hill that used to house a horse before we bought the acreage. In fact, my daughter, Aida, wants to get involved and is saving up her money to buy a Llama. And I see 4-H in her future. Kate on the other hand will probably be a lifelong Girl Scout.”
The girls again. Later I found out, they too are entrepreneurs. With Aida taking on the ‘CEO’ role and Kate as the ‘CFO’ the twins own, operate, create, sell and deliver soap and bath bombs to their classmates, parents and occasionally to those who visit the winery. They even have participated in beauty and wellness shows in Atascadero. They take orders at school, make the products over the weekend and deliver the next week.
Their drive to create and sustain a brand takes passion, vision and a willingness to do more and do it longer than anyone else. This describes the Terrizzi family from the kids on up.
“I may also try Nerello Mascalese,” Stephy said. “I believe we can get this highly regarded Sicilian grape varietal next year on root stock. This is very exciting and I really would like to grow that. While this still might be two years away for us, we will see what happens but I definitely want some here.
“Down the road we would like to take the Trebbiano, the Friulano, and Ribolla Gialla, and do a skin contact white estate blend,” Stephy continued. “We should be able to get six tons of fruit from this property on a normal year. We can get a ton and a half of Sangiovese and two and a half to three tons of Nebbiolo.”
Giornata Wines is also known for their Sangiovese that is currently sourced from Luna Matta Vineyard and another Sangiovese crop that is farmed by a project run by James Ontiveros (formally of Bien Nacido) and Matt Turrentine. But Stephy is careful to point out that she is very picky as to how others manage their vineyards and ultimately their Sangiovese juice.
“What is really important to me is the farming aspect,” Stephy said. “We clearly live on our property and so it is important to treat the land in a respectful manner because we live here. We drink the water that we are ‘standing on top of’ right now so I don’t use herbicides at all.
“We don’t use a whole lot of anything,” Stephy continued. “Now as the grapes begin to develop, we will use fungicides but I strongly believe creating an ecosystem that is balanced. As you can see we have a cover crop of grasses. But we want to make sure we have lacewings around to keep the aphids and leafhoppers (in check) because when you do something, something else happens on the other side of the equation.”
The Giornata wines are at the highest quality tier of Italian-style wines in California.
When it comes to sustainability, Stephy also is not only focused on what is best for her vineyards but for the land she loves, lives on. Sustainability is essential to continued success and a healthy balance.
“There is only so much land and as people move to California, and I am included in that. I am not a native Californian, it is important to keep this land healthy and not saturate it with synthetic fertilizers and chemicals. We’ve read in the last five-six years about the bee population plummeting. We’ve got almond and walnut trees on this property and without the bees … well and I’ve read that we’ve only got two years worth of food … and without the bees, we will all begin to starve. That is kind of a scary thought.
“We plan to get some bees out here pretty soon in February, get those up and running. It is really important to keep this balance and not become a monoculture and not let one thing take over another. It’s important to keep the balance on the property itself from vine to vine and have everything in harmony.”
This is similar to the Terrizzi winemaking philosophy well. Like many who use biodynamic and sustainable practices, winemakers Brian and Stephy Terrizzi’s wines are natural and express a sense of place whether they are from their own properties or from area vineyards. Look for Giornata winery in the Tin City, which is quickly becoming the “epicenter of the burgeoning craft beverage community of Paso Robles,” according to developer Mike English.
Be sure to return to TalesoftheCork for Part II of the Giornata Wine story at the end of February. TalesoftheCork will further outline Brian and Stephy’s journey as they strive to create the finest Italian varietals in California. The upcoming post will detail more of Brian’s winemaker journey, latest releases and the couple’s new venture to open the summer of 2017.
Giornata Wines can be ordered via their website or and via the Tin City winery. They are located at 470 Marquita Ave., Paso Robles, CA, 93446. For more information, call their store: (805) 434.3075 or via email: info@giornatawines.com. Be sure to call, email or make online reservations in order to visit the winery. The are only open for tastings by appointment.
Giornata Wines are known as California’s premium Italian varietals, including their Sangiovese, Barbera, Aglianico, Vermentino, Fiano, Ramato, Gemellaia, Nebbiolo, and blends.
Be sure to read TalesoftheCork’s previous blog post, “Trelio Restaurant reopens in Clovis.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter and/or Facebook, please send us a request via email: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.
32 wineries pour best blends in sold out central coast event
After walking along Cambia’s Main Street, enjoying its great shops, wine tasting, restaurants and art galleries, take the time to stroll the boardwalk along Moonstone Beach.
This year 32 Paso Robles wineries, pouring over 90 blends and hosts to local winemakers, winery personnel and wine enthusiasts from across the country, shared a passion for central coast red blends.
According to Christopher Taranto, communications director for Paso Robles Wine Country, the combined efforts were to create an event in the off season to get people out of the area to Cambria and San Simeon for a wine event that is both fun and a great consumer experience.
BlendFest is an event of our creation,” Taranto said, “to create a groundswell of excitement, travel to Cambria and San Simeon that turns people onto wine that they will take to their next trip to Paso but in the meantime have a great coastal experience.”
The event along with partner Highway 1 Discovery Route, offers wine lovers a chance to sip, savor and compare the artistry of blending and a chance to chat with winemakers and fellow blend enthusiasts. While we hoped to get tickets to the exclusive Winemaker Dinner, all 42 seats were snapped up pretty quick (Note: call, visit the Paso Robles Wine Country website early and check for 4th annual event by mid summer).
Taranto likes the winemaker dinner as it provides more of an intimate experience than the events later in the weekend.
Robin’s Restaurant in Cambria hosted the BlendFest Winemaker’s dinner, pairing Paso Robles wine in a four-course meal.
“Each winery takes ownership of a table and leads a one-on-one dining experience with his/her guests, personally pairing the wines with the courses served by the restaurant,” Taranto said. “This is specially prepared meal and wine pairing: Real food and an honest experience with Paso wine. Each table had a different experience, reflecting the personalities of the winemaker and chefs.”
A docent-led hike in Cambria’s urban forest, ocean bluffs or other walks are wonderful ways to appreciate the central coast.
But before we settled in for a wine blending session, my wife and I decided to independently join in on a docent-led stroll through Cambria’s Fiscalini Ranch forest not far from the Cambria Pines Lodge. Our guide, Stephen Morgan, a long-time Cambria resident, walked and educated us on a 2 1/2 hour walk through the most gorgeous scenery.
He shared the area and ranch’s history, plant and wildlife, forest health and the most amazing vistas in and around the Monterey pines and oak trees. He also added loops through meadows and ocean bluff views that are better than the postcards advertise.
So after a rest and snack at our hotel, the Fireside Inn on Moonstone Beach, we were ready to enjoy the ticket holders ($65) for our first event of BlendFest: The second session of the Grand Tasting, Jan. 14, from 4:30 – 6:30 p.m. in the beautiful Cambria Pines Lodge on Burton Drive (The first session took place from 1 – 3 earlier that same afternoon).
The sold out BlendFest Grand Tasting event event gave 32 wineries a chance to meet with over 185 wine drinkers from across the country to meet, chat and discuss Paso Robles blends.
The BlendFest Grand Tasting was split into two sessions with 32 wineries each pouring their latest three Paso Robles blends in the Cambria Pines Lodge.
Sandra and her husband, Tom, drove in from Pismo Beach for a getaway. Tom had planned a weekend away and surprised her with tickets to BlendFest.
“This has been a great weekend as I have spent quality time with my husband, enjoying beautiful wines, great food and visit my daughter nearby.”
With wine and cheese tables, various gourmet food bites (The Pairing Knife–SLO) and plenty of water to season our palate, we enjoyed a two-hour stroll through the wineries’ latest Bordeaux and Rhone blends from the Paso Robles wine region.
Jaclyn from Whittier, CA, heard of the event from Paso Robles Wine Country events. And after a friend, who attended last year, recommended the event, she bought her tickets online.
“I love Grey Wolf’s Soulmate because it is so smooth. I have had a great time tasting through about half of the wineries on our food, wine and romance weekend at the Cambria Pines Lodge. It’s great place to stay.”
Lorna from Santa Barbara was sent information to BlendFest by a co-worker and decided to make the weekend a Christmas gift to her husband.
Set in a quiet, wooded setting, the Cambria Pines Lodge and Conference Center hosted BlendFest. Many attendees stayed at the lodge during the event.
“We are making this a romantic wine and food getaway,” Lorna said. “We went to the winemaker dinner last night at Robin’s and it was phenomenal. We ate foods we wouldn’t normally eat like duck liver sauce and bay scallops in a cream sauce. All four course were awesome. Go to Robin’s and eat there. The food is great.”
Winemaker Michael Barreto of Le Vigne Winery brought Bordeaux, Italian and Rhone-based blends to BlendFest.
“The wineries at BlendFest are creating and pouring the best possible wines they can make,” Barreto said. “BlendFest is a good way to taste the best blends that Paso wineries are pouring–in essence their best wines they make. Besides BlendFest is a great way for folks to see the central coast. This is on a three-day weekend in Cambria so there is plenty of time to taste, visit other wineries and still time to enjoy the area. It’s a great weekend event.”
Whether on vacation or a serious wine connoisseur, BlendFest offers wine consumers a chance to swirl, sip and savor Paso Robles blends all under one roof.
Bret from Minnesota happened to be in the area on vacation two weeks ago and had never heard of a blending event before.
“We are wine drinkers back home and love blends,” Bret said. “We’ve been sipping and tasting but I prefer our first one: Zephyr from Zinaida. “It had a lot of flavor, complexity and was very soft. I know I’m gonna tell people back home about this blended wine tasting and how unique it is. But this feels like a natural event for me.”
In an afternoon and evening session, 32 wineries poured three of their latest blends for wine enthusiasts at the Cambria Pines Lodge. Wine, cheese and gourmet food bites were also served.
Matt from Temecula had been planning an anniversary trip to the central coast and it happened to be the same weekend as BlendFest.
“We had gone to the Paso Robles website and found the information on BlendFest,” Matt said. “It seemed like a good idea to spend our 15th anniversary at the event.”
Matt’s wife Kerry said they were cab and cab blend lovers and this event seemed like a natural one to hang out in.
“We also plan on going to other wineries as the Grand Tasting is our only BlendFest event,” Kerry said. “We are headed to Justin, Daou, J. Lohr and Halter Ranch from here.”
Allison from Torrence heard about BlendFest because they are members of Hearst Ranch wine club and heard about the event through their social media.
“BlendFest is a great way to sample a bunch of great wines, there is a great vibe and good food,” Allison said. “Plus, we are staying at the Cambria Pines Lodge. This is so worth it because I don’t have to drive. We come and stay at the lodge a couple times a year and the rooms are great–plus they will take in our dog. They are so dog friendly. We always take in a tour in the area, watch the elephant seals, take a day and wine taste in Paso Robles.”
The Cavalier Oceanfront Resort is right on the beach in San Simeon, five miles north of Cambria.
Emcee David Wilson, host of Grape Encounters Radio, not only supported the event but added a lively, personal and, at times, educational element which kept the 48 of us often laughing and relaxed. David celebrated with us the joy of wine and all “the fun that drinking it, and in this case, blending it, seems to stimulate!”
The great part of the blending seminar, also hosted by the Paso Robles Cab Collective, is that Wilson and three area winemakers shared their thoughts on the characteristics and properties of seven Paso Robles wines. During the two-part blending seminar, they also shared some ideas on how blending each wine into another changes the overall taste and aroma, providing tips and general tasting notes of each varietal.
Working in teams, guests choose to create their own Bordeaux-style blend, led by members of the CAB Collective. In a very short period of time, even wine newcomers became wine apprentices for the morning. Most of us had never considered creating our own blends from five varietals (Merlot, Cab Franc, Malbec, Cab Sauvignon, and Petit Verdot). With just a little math and chemistry, all of us were on our way to creating brand new blends of our own creation.
Wine lovers just like us sat at five tables of eight. They were from all over the spectrum. And like Tim and Nellie Perry of Inland Empire, we met individuals who made us feel very relaxed and comfortable.
Seated at five tables of eight, budding winemakers used up to five varietals to create their own blend. After 40 minutes of testing, each table voted and submitted their “top blend” to the winemakers and host for judging.
“On the morning of the event, we were second guessing ourselves and thought,’Is this really our thing?'” Tim said. “We’re wine lovers, but definitely not experts. What does a Mortgage loan manager, and a Construction supply sales manager know about wine blending? However, despite being nervous or fear we would feel out of place, it ended up being the exact opposite for us.”
The blending seminar included education and tasting notes and characteristics of five varietals.
The winemakers walked around the room, offering suggestions, answering questions and encouraging risk-taking at each table. Even the most timid created a blend fashioned around their preferences. It was really cool to taste the diversity of blends even at our table of eight. We truly created #drinkwhatyoulike and shared our creations with each other.
“The best part of the event for us was the assignment they gave us,” Nellie said. “We were told to individually blend our own wine from the bottles on table (Of course this was after tasting seven different wines,… yes I said seven!) and then our table group voted on whose wine blend would represent the table for the contest. To our surprise, my husband’s wine blend was chosen to represent table No. 4!”
I agree, this was a blast! We too met people from all over the state at the blending seminars and easily made new friends who had similar interests and fascinating stories. All of them. What a great way to spend a few hours. The bonus was the gorgeous coastal setting of San Simeon just minutes away from Hearst Castle.
Host and emcee David Wilson of Grape Encounters Radio, left to right, and winemakers Steward Cameron (Ancient Peaks), Ben Mayo (San Antonio Winery) and Christian Tietje (Rotta Winery), educated and judged the blending seminars.
“At the end, we learned that it is okay to step outside the box,” Nellie said. “Go ahead and play with the wine. It’s okay to mix a few together and get the exact wine you are looking for.
“The extra bonus at the BlendFest event was the delicious BBQ lunch provided by (Higgies World BBQ) served afterwards. So delicious! All in all, it was a such wonderful and fun event that given the opportunity we will definitely do again and maybe invite friends to come along.”
I have to agree. All those who signed up for the two-part blending seminar had the same interests and varying abilities. After a brief education about the Bordeaux varietals on the table, we tasted were given about 40 minutes to create our own unique Bordeaux blend. Later members of each table voted on the top blend. Winners of each table then were judged and the winning table awarded an all-inclusive passport for visiting and tasting privileges at all 22 CAB Collective wineries.
From Friday, Jan. 27 through Sunday, Jan. 29, patrons can learn about local wine and local art all in one place. Festival highlights include shopping specials, wine tasting, wine pairing, raffle prizes, live demonstrations by artists, an art show/silent auction and more! Click here to purchase tickets, and don’t forget to book your stay, too, in Cambria area lodging!
Cambria Art & Wine Festival tickets can be purchased online (recommended) and are also available at the Cambria Chamber of Commerce, 767 Main Street, Cambria, CA, or call 805.927.3624. Depending on the event(s), tickets range from $25-$105.
Enjoy the wine that put Paso Robles on the map: Zinfandel, the first variety planted in Paso in the 1880s. Vintage Paso is a weekend dedicated to raise awareness of Zinfandel. Events include a Zinposium, March 17:Master Sommelier, Peter Neptune, will lead you through a tasting of Zinfandel and Zin-blends at thePaso Robles Inn Ballroomin Downtown Paso Robles. Later on Friday, join 18 Paso Robles wineries for a Zinfandel walk-around tasting, complemented by a fantastic dessert selection for the Z After Party.
Other activities are planned so be sure and check winery activities page for up-to-date information as more than 140 wineries plan to participate. Join fellow wine enthusiasts for a selection of wine and chocolate pairings, winemaker dinners, vineyard tours, laid-back barbecues, barrel tastings, live music, and so much more! Tickets will be available on the Paso Robles Wine Country website.
Cambria’s Moonstone Beach at dawn along the boardwalk.
Be sure to read TalesoftheCork’s previous blog post, “DeLoach Vineyards on the table.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter and/or Facebook, please send us a request via email: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.
DeLoach Vineyards is the heart of the Russian River Valley on 17 acres producing Pinot Noir and Chardonnay in one of the most prestigious appellations in the U.S.
After gourmet and countless meal pairing with heavier dishes, we were looking for a break in January and decided on two meals which offered elegance but lighter on the presentation. Our focus winery this week is DeLoach Vineyards.
At home in the Russian River Valley, DeLoach Vineyards tends to it 17-acre estate vineyard on the eastern bench of the Sonoma County’s Russian River. For decades this appellation has quietly established itself as one of the most prestigious appellations in the U.S. after Napa Valley. While tourists throng to their neighbor to the east, the region’s reputation has and continues to be built primarily on Pinot Noir and Chardonnay.
So with a new winery to try, a trip to the fish market was the next step. Fresh salmon lay in the iced case, so we decided to create something different: Salmon with bubbly sauce.
Dinner No. 1
We added a quinoa salad to the sparking poached salmon to create a tasty meal. Finish the bubbly and eat most of the meal with a glass of DeLoach Pinot.
At first I was skeptical but the more I read about poached salmon, the more sparkling wine seemed the perfect agent. Plus while we collected the ingredients on the kitchen counter, we could sip bubbly–Bonus!
In a large copper pan, melt butter and cook three shallots until they are transparent place salmon steaks on top. Add 1 2/3 cups of bubbly and bring to a simmer. Then cover the fish and simmer 8 minutes or until the salmon looks opaque.
Take the salmon and place on a serving dish, cover with aluminum foil and place in warming drawer or warm oven. Then on high heat, boil down the Champagne/sparkling wine, butter and finely chopped shallots mixture to half measure. Add 1/3 cup of heavy cream and boil until it reduces by half again or become thick and sticks to a wooden spoon. If time is an issue, slowly whisk in a 1/4 teaspoon of flour to help the process along.
Lastly, mix in rough chopped fresh dill in the simmering mixture. Immediately remove from burner and spoon on top of the salmon.
The DeLoach Russian River Valley Pinot is Burgundy in a glass with a Sonoma Valley touch.
We added a quinoa salad with cucumber, tomato and herbs side dish to compliment the baked salmon. And when we roasted the quinoa before we began salad preparation, it took on the aromas and feel of a tabbouleh salad.
The next day we participated and took on a spirit of #talkandtaste, as TalesoftheCork participated in a Twitter chat with #WiningHourChat on Jan. 10, hosted by @TheWiningHour and DeLoach Vineyards. (Catch us each Tuesday 6P).
And as we tweeted/shared the next day, we also paired this entrée with a DeLoach Vineyards 2015 Pinot Noir. After each starting the meal with a glass of sparking wine, I switched to this lovely, fresh and elegant beauty from the Russian River Valley to finish the salmon and quinoa.
Aromas of cherry, raspberry, strawberry, clove and a touch of vanilla wafted in and out of the Pinot glass. Classic Sonoma County Pinot. Love the red fruit as well plum and baking spices. And like it cousins in Burgundy, France, an earthy, funky nose kept me swirling the juice. This wine could easily be a go-to Pinot for dishes ranging from roasted veggie pizza, pan-seared duck breast, glazed baby back ribs, to boeuf Bourguignon. Heck, grilled stuffed mushrooms and pork chops would be great, too.
The Estate 2014 Russian River Chardonnay has lovely honey, pear and apple notes and strong citrus finish. Warm this beauty up little and the Burgundy-style wine will smooth out and shine.
Hand sorted, fermented in small vats, hand punch-downs, aged 11 months in French oak barrels, the Deloach Pinot Noir continues its generational attention to terroir-driven craftsmanship. They use French open-top wood fermentors and practice hand punch-downs, known as pigeage — another Burgundian winemaking tradition.
DeLoach Vineyards has been a leader in rootstock, soil and clone development for 30 years. They continued to hone its two generation family-owned vineyards when the Boisset family purchased the winery in 2003, continuing the tradition of sustainable winemaking experience from Burgundy, France, in the Russian River Valley.
Dinner No. 2
Our second DeLoach Vineyards dinner highlighted their Estate 2014 Chardonnay also from the Russian River Valley; it also continues in the same focus and tradition.
The 2014 DeLoach Chardonnay is a blend of the Old Wente Clone, Montrachet Clone and Clone 809. Whole cluster press and native yeast fermentation. Barrel aging in French oak (25% new) and 14 months in the barrel give complexity and rich depth.
Top goat cheese mousse with pre roasted beets, micro greens and candied walnuts.
I think we cooled the Chardonnay down too much upon opening; the strong citrus flavors somewhat overshadowed the lovely honey, ripe pear and apple notes. However, as the wine warmed in the glass and in the bottle, the fruit released and the wine developed into old world excellence with a lovely hint of new world Sonoma.
We paired the wine with both our starter and entrée. We began with roast beets over herbed goat cheese mousse, Quandt Farms micro greens and candied walnuts. We loved making the goat cheese mousse by whipping up a half cup of heavy cream until it had stiff peaks. We set that aside and stirred then folded the goat cheese into a couple of table spoons of heavy cream until it had smooth paste consistency. Then combine the mixture with the whipped cream and added cracked pepper.
Tip: We actually made the beet salad ahead of time and kept it cold in the fridge while cooking up the pilaf and roast chicken.
The roast chicken topped a bed of pilaf and a side of broccoli seasoned by Walter Tangerine Wheat craft beer salt. It was so great to place a wine on the table which paired so well with the starter and entrée. Other pairing ideas include salad, white bean and kale soup, chicken curry, sushi, chicken and/or pork pasta, grilled fish and raw shell fish.
The DeLoach 2014 Estate Chardonnay paired easily with the beet salad and roasted chicken over pilaf and a side of seasoned broccoli: Russian River Valley and Sonoma excellence.
In July 2008 the winery was awarded organic certification by the CCOF (California Certified Organic Farmers) and began the conversion of 17 acres of estate vineyards from sustainable to biodynamic farming methods, which involves the use of cover crops, the application of biodynamic specific preparations and composts, and the maintenance of biodiversity within the estate.
As with many of the area’s wineries, DeLoach Vineyards considers themselves stewards of the land, with responsibility to pass along a clean environment and revitalized, healthy soil to future generations. I love their mission to follow a Native American proverb that “We do not inherit this land from our ancestors; we borrow it from our children.”
DeLoach Vineyards are a part of the Boisset Collection of wineries. The Boisset Collection unites the old and new world’s of wine with its Franco-American spirit and wineries on two continents. It is one of the world’s leading family-owned luxury fine wine companies.
Plan on visiting DeLoach Vineyards Friday through Sunday, 10 a.m. – 5 p.m. at 1791 Olivet Rd., Santa Rosa, CA, 95401. They can be reached via telephone: 707.755.3300 or email at customerservice@deloachvineyards.com. Visits are by appointment only Monday through Thursday, 10 a.m. – 5 p.m.
Be sure to read TalesoftheCork’s previous blog post, “Boeuf Bourguignon with Deovlet ‘Sonny Boy’.” And if winemakers, wineries or restaurants are interested in a TalesoftheCork wine and/or food review on the blog, Instagram, Twitter and/or Facebook, please send us a request via email: talesofthecork@gmail.com or use DM on social media. TalesoftheCork also offers social media seminars for businesses.
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