Tag: Greg D Stobbe

Matties Wood-Fired Pizza set to grow business

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With a plethora of eating options at local farmer's markets, I decided to try Matties Wood-Fired Pizza. With fresh ingredients, including dough made fresh each day, the thin-crusted pizza's aroma lured me to join the food trailer's queue.
With a plethora of eating options at local farmer’s markets, I decided to try Matties Wood-Fired Pizza. With most ingredients grown locally, including dough made fresh each day, the thin-crusted pizza’s aroma lured me to join the food trailer’s queue.

With farmer’s markets springing up all over Fresno County in recent weeks, I joined the crowds in Old Town Clovis for the weekly summer street market.

While I initially wasn’t planning to eat dinner, my family and I stopped in front of Matties Wood-Fired Mobile Pizza Oven. The smell of freshly baked dough and local ingredients wood-fired in an Italian-made oven stopped me behind a queue of five patrons.

I have often joined the community bandwagon and eaten at local CartHop Fresno events, so pausing to watch my personal-sized, 14-inch, wood-fired pizza bake was a no-brainer. Cost? $6-8.

Owner Matthew (Mattie) Wolcott was kneading dough into thin crusted personal pies. The menu included up to 12 varieties of Neapolitan-inspired pizzas (VIDEO). My first taste of Matties Wood-Fired Pizza was split with my twenty-something daughter, Brittany. We decided to share two pizzas: 1) Pizza Vera: caramelized onions, fresh thyme with Maytag blue cheese and Enzo olive oil; 2) Mattie’s pistachio pesto pizza with fresh mozzarella, San Marizano tomatoes, and bacon.

Owner Matthew (Mattie) Wolcott left the education field to pursue Italian cooking, dreaming to cook and entertain with an authentic Italian oven.
Owner/operator Matthew (Mattie) Wolcott left the education field to pursue Italian cooking, dreaming to cook and entertain with an authentic Italian oven.

The pizzas came out piping hot. The mozzarella bubbled and the bacon’s aroma melded with the smokiness that one only gets when the BBQ cooks with almond and/or fruit wood. The freshly ground pistachio pesto was brilliant on the slightly charred, crispy crust, adding texture to the pizza. The tomatoes? Well, they were fresh, ripe, red, halved and full of flavor.

“We are pushing the pizza envelope,” Wolcott said. “We are pushing the pizza tradition, creating gourmet pizzas on wheels. This is good, clean, simple food. I’m just a simple person, using great flavors. Living in Valley I have access to incredible ingredients and I believe I am making incredible wood-fired pizzas.”

Mattie said his favorite pizza is the Vera. I concur. I’m a caramelized onion fan as well. That may be due to my own extensive time in the kitchen. The pizzas did not last long as we chowed down on the sweet and savory flavors.

Matties is gourmet pizza at its best. I must admit I longed for a glass of Paso’s Tablas Creek Estate Rosé, Santa Ynez Valley’s 2009 Martian Vineyard Grenache Rosé, Villa Creek’s Pink, Caliza Winery’s Pink or other Rosé alternatives.

However, the wine or beer option is only available for those who attend one of Matties weekly private parties. A bottle of iced water filled in just fine this time as June in the Central Valley heats up.

I shared two pizzas with my daughter 1) Pizza Vera: caramelized onions, fresh thyme with Maytag blue cheese and Enzo olive oil; 2) Mattie’s pistachio pesto pizza with fresh mozzarella, San Marizano tomatoes, and bacon.
I shared two pizzas with my daughter 1) Pizza Vera: caramelized onions, fresh thyme with Maytag blue cheese and Enzo olive oil; 2) Mattie’s pistachio pesto pizza with fresh mozzarella, San Marizano tomatoes, and bacon.

After working in the performing arts field for four years, Wolcott (43) taught elementary school for two years before becoming a consultant for a publishing company in the Bay Area. He served as a local rep. selling textbooks and later led a charter school for three years. However, by 2010, he grew dissatisfied with his role in education.

“I really didn’t believe in the way education is mapped out. It was hard to sell something I did not believe in,” Wolcott said. “My passion for education began to wane. I didn’t like the education philosophy.”

However, despite his career choices, he has always had a interest in cooking. In fact, Wolcott used to watch the 1980’s PBS show, Ciao Italia, with Mary Ann Esposito and still follows it when he can.

The wood stone floor is kept at 750 degrees. The beauty of a wood-fired oven at that the temperature ensures the crust will not be soggy and the radiated heat cooks the top ingredients quickly.
The wood-fired oven stone floor is kept at 750 degrees. The beauty of a wood-fired oven is that its high temperature ensures the crust will not be soggy and radiated heat cooks the top ingredients in about two minutes.

“I’ve stuck with Italian for most of my life and so I felt it was time to strike out on my own, sharing my passion: wood-fired pizzas. I just wanted to cook. So I worked with someone in the Bay Area and began catering for two summers while I still was in education. That became the impetus for me to get a food trailer and begin making pizzas on my own almost three years ago.

“I knew I wanted to use a wood-fired oven, but it is my dream to cook and entertain with an authentic Italian oven. I turned to the Mugnaini Inc. from Watsonville who have been importing wood-fired ovens from Italy for 20 years.”

Matties Wood-Fired Pizzas start with fresh pizza dough made from scratch using Giustos flour out of South SF because it was recommended by a cooking school in Healdsburg. And while fresh local ingredients most often make a tremendous difference in culinary presentation, Wolcott believes the wood-fired oven changes everything.

“There is an art to it,” he said. “No gas flame here. I wanted to bake pizzas in an old-world style in an oven that will dry the dough quickly and brown evenly. While the pizzas are baking in the oven, they must be rotated to evenly cook. We usually use almond but apple and peach wood is also being used this summer. I love the smell of the wood in each pizza.”

Matties Wood-Fired Pizza can create 12-15 different pizzas and can be found at the local CartHop events, farmer's markets and private parties.
Matties Wood-Fired Pizza can create 12-15 different pizzas and can be found at the local CartHop events, farmer’s markets and private parties.

Mugnaini Inc. Italian wood-fired pizza oven (VIDEO)

The wood-fired oven’s stone floor is kept at 750 degrees and takes about two hours to reach that temperature. The beauty of a wood-fired oven is that its high temperature ensures the crust will not be soggy and radiated heat quickly cooks the top ingredients. The average time for a pizza in the oven is about 2-2.5 minutes.

Matties factoid: Mattie Wolcott’s favorite pizza is caramelized onion and blue cheese with thyme. He says it is great with a salad. He also says pizza lovers might try a bubbly Lambrusco Le Grotte white wine on hot summer days.

However, when he was pressed, Wolcott said he was mostly a red wine drinker. His favorite is/was the Jordan Winery ’95 Cabernet. However, he went on to say that he is not a traditionalist to wine choices with food.

Wine pairing anyone?

Currently Wolcott is relying on referrals to build his pizza-loving clientele and has only used one postcard mailing. His team uses a trailer equipped with a Mugnaini Italian oven and an enclosed tent to create the pizzas. His goal is to add a second mobile oven on a 20-foot trailer with a full kitchen. He plans on joining the other food trucks at events, including weekends at Bella Frutta.

Matties Wood-Fired Mobile Pizza Oven is a wonderful food alternative for those stopping for lunch/dinner at local farmer’s markets, a family reunions/gatherings, graduation, weddings, corporate parties/events, bridal rehearsal parties, baby showers and graduation parties. It reminds me of homemade Italian pizza.

Mattie’s has set up for oven-fired pizzas in backyards for small parties to large events at wineries. All they need is about three-four hours of prep. time before each event and an approximate number of guests. Each event may have additional costs, but Wolcott said a flat $350 fee would cover about 25 guests with each additional pizza eater rate at $6-8 for a 2-4 hour event. Matties will serve up to five pizza varieties at an event.

Pizza The sausage pizza has tomatos, Tuscan pork sausage, mixed mushrooms on an alfredo base.
The Alfredo sausage pizza has tomatos, Tuscan pork sausage, mixed mushrooms on an alfredo base.

On a typical day, Matties will wood-fire 100-200 pizzas but will increase those numbers for larger events. They have 12-15 different varieties.

Matties Wood-Fired Pizza Menu:

Monday: Site views/visits to map out area for private parties. Food offerings include but are not limited to wood-fired pizza, salad, dessert (berry crisp) biscotti, pasta bars, dinner party appetizers, roasted egg plant, arugula goat cheese, butternut squash, etc.

Tuesday: River Park Farmer’s Market, 5:30 – 9 p.m.

Thursday: CartHop Fresno, Fulton Mall, 11 a.m. – 2 .pm.

Friday: CartHop Fresno, Eaton Plaza, 11 a.m. – 2 p.m.

Friday: Downtown Clovis Farmer’s Market, 5:30 – 9 p.m.

Finally, in an effort to increase business, Matties needs a bigger trailer. He is hoping that through social media, referrals and a Kickstarter account , a new $40,000, 20-foot trailer can be built by the end of 2013. Wolcott said he has already contacted West Coast Trailers in Madera for the specs. on a new trailer.

“I couldn’t have built Matties Wood-Fired Pizzas without the help of an army of people,” Wolcott said. “So many people have come along side of me to encourage and put their time in by volunteering hours upon hours to help me build a viable business. The Valley and Fresno/Clovis have been very good to me; the community has been so supportive.”

So through the Twitter, Facebook and Instagram social media, referrals and repeat customers, Wolcott is hoping to grow his business just a little more with a Kickstarter account. He said he felt awkward to ask people for money–even weird. However, this is an avenue he felt his supporters might consider. So if you are inclined to foster a home-grown business, #BeABacker: Mattie needs a bigger home.

For more information on Matties Wood-Fired Mobile Pizza Oven, call Matthew Wolcott at 559.917.1969 or email him at mattiesmobileoven.com. He can also be reached through Twitter: @MattiesPizza.

For more information on the Fresno’s food truck growth, including Matties Wood-Fired Pizza, watch the video, CartHop: Moving Food Forward by CreativeFresno559.

Carthop: Moving Food Forward

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Also be sure to read my Feb. 11, 2013, post: Bella Frutta hosts food truck hub each weekend.

NOTE: After struggling through illness during the winter, I am refocused and determined to restart TalesoftheCork on a weekly basis. Thank you for returning and a hearty cheers to you.

READERS: Have you tried the meals on wheels trucks or been to Bella Frutta? Leave a comment at the bottom of the article.

For more TalesoftheCork stories, scroll to the top of the menu bar or read The Grape Tray reopens in Fresno’s Opus I Center .

Bella Frutta hosts food truck hub each weekend

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For nearly three months Bella Frutta on Willow and Shepherd has hosted food trucks, creating a local food port similar to other west coast cities.
For nearly three months Bella Frutta on Willow and Shepherd has hosted food trucks, creating a local food port similar to other west coast cities.

While Portland, Seattle and San Francisco all have local meals on wheels (food trucks), traditionally Clovis/Fresno has been served mostly by taco truck vendors. However, in the last three years, street food mania is roaming across the Central Valley, boasting mobile dinners that have diners returning to curbside cash and carry.

After the success of Taco Truck Throwdown 2 at Chukchansi Park at the end of August 2012, four trucks continue to make a name for themselves beyond downtown Fresno. While tacos make up the daily menu, each are creating a niche that has patrons standing in line. The Bella Frutta property hosts four food trucks each Saturday from 9:30 a.m. to 4 p.m. and often on Sundays on the corner of Willow and Shepherd.

While Bella Frutta is known for its fresh fruits, vegetables, nuts and olive oil, gift baskets are available year round.
While Bella Frutta is known for its fresh fruits, vegetables, nuts and olive oil, gift baskets are available year round.

Vincent Ricchiuti, Director of Operations at P-R Farms, Inc. , says Bella Frutta’s family fresh produce store is teaming up with four Valley food trucks to create the best weekend urban dining option in the two cities.

“After seeing the success of urban dining during trips this past year to San Francisco, Seattle and Portland,” Ricchiuti said, “I thought why can’t the Central Valley create a hub and food port? The area grows almost all the ingredients that make up great food, so why not make it happen here?”

And as it happened, it seems creative minds were working independently of Ricchiuti three years ago. All four food trucks who line the parking lot of Bella Frutta began independently creating delicious meals ala San Francisco’s Ferry Building.

TRUCK NO. 1: DUSTY BUNS
Dustin and Kristen Stewart, graduates of San Francisco’s Le Cordon Bleu, wanted to open a food truck in the Big City that specialized in local and organic ingredients. But combined with the need to purchase a truck and the $10,000 start-up fees, opening a food service on wheels proved impossible. So they decided to move to the Central Valley where most of San Francisco’s food trucks’ “local ingredients” came from.

Kristen, born and raised in Dinuba, California, convinced Dustin the San Joaquin Valley would be a natural place to begin. So the couple began to search for, buy and refurbish a taco truck they found in Selma. They dubbed it . . . “Dusty Buns.”

Dusty Bun creations are all made from scratch, including the original Eggman w Niman Ranch Ham (top left), -Linguica Chili Fries w/ Rumiano PepperJack and (right) and the original Original Dusty Bun-Mary's Organic Chicken slow roasted in our Chipolte sauce with a California sesame cabbage slaw.
Dusty Bun creations are all made from scratch, including the original Eggman w Niman Ranch Ham (top left), -Linguica Chili Fries w/ Rumiano PepperJack and (right) and the original Original Dusty Bun-Mary’s Organic Chicken slow roasted in our Chipolte sauce with a California sesame cabbage slaw.

“We found our food truck working the farm fields selling tacos,” Kristen said. “It was bright pink and we repainted it bright green and gold. While the colors weren’t exactly what we wanted, it works; the citrus and California color scheme are a perfect match for who were are. While we never sold to field workers, we did meet some of the farmers. Later we began our business selling on the streets of downtown Fresno … after we got our zoning clearance. Wishon downtown was our first beat.”

Dusty Buns is a kitchen on wheels. And, according to husband Dustin, the married couple of three years makes everything they sell from scratch. Their EggMan sandwich has a freshly baked bun, a slice of Niman Ranch ham, aged white Cabot cheddar cheese and a local fried egg from Page River Bottom Farm. Downright delicious and unique.

“We have someone come into our Dusty Buns Bistro near Fresno High and make all our buns in-house,” Dustin said. “We make all our own sauces for the sandwiches and coleslaw, grind maize for our tacos; we even make our own ketchup for the side of potatoes. And whatever we don’t make, we buy from local farmers or businesses who also only use the finest local ingredients. We promote local farmers who pursue organic and/or bio-dynamic practices.”

Kristen and Dustin Stewart made the commitment to Dusty Buns in Fresno after moving from San Francisco nearly three years ago. They own the Dusty Buns food truck and Dusty Buns Bistro near Fresno High.
Kristen and Dustin Stewart made the commitment to Dusty Buns in Fresno after moving from San Francisco nearly three years ago. They own the Dusty Buns food truck and Dusty Buns Bistro near Fresno High.

Kristen said the truck and bistro only use vegetables and ingredients that are in season or can get them locally through Balakian Farms. Their Dusty Bun sandwich uses Mary’s Organic Chicken slow-roasted in their homemade Chipolte sauce. Currently their dicon sesame cabbage slaw uses purple cabbage, purple onion and a specially prepared herbed aioli mayonnaise. Most sandwiches are $5. Side orders of bistro fries, soup du jour and market salads add $4 each. In the days to come, they will also offer a boxed lunch for offices. Any sandwich + any side + any sweet OR fruit juice for $10 (miniumum order in $20).

The Dusty Buns Bistro is just north of The Tower District at 608 E Weldon Ave., Fresno, CA 93704. You might catch their Bistro bus driving to Cru Wine Company in Madera selling lunch boxes or look for them in Fresno’s Tower District during the Mardi Gras Parade! Their menus and photos are posted daily on the Dusty Buns Facebook page and change with the seasons. Call (559) 486.2867 now to book a weekly office delivery or special event!

TRUCK NO. 2: BENADDICTION
James Caples owns what he calls a “brunch truck” since November 2012. The former corporate restaurant manager chose to alter his career path last year after his daughter died. Caples said his Benaddiction food truck focuses on eggs and breakfast-style sandwiches. Everything on the truck is named after a song in some form or another. Some after classic rock, some from more modern songs. That is why their logo is the egg and bacon guitar.

Each of Benaddiction's egg sandwich creations are named after rock songs or artists. James Caples started the food truck in November 2012 after the death of his daughter.
Each of Benaddiction’s egg sandwich creations are named after rock songs or artists. James Caples started the food truck in November 2012 after the death of his daughter.

“Benaddiction has two primary segments,” Caples said. “We focus on breakfast and our specialty is an eggs benedict breakfast sandwich served on an English muffin. It has a fried egg with hollandaise sauce. We can do this six different ways with different proteins and vegetables. My favorite is called ‘The Weight.’ It has pulled pork, bacon and BBQ sauce along with a fried egg and hollandaise sauce.”

Caples gave much of the credit for his truck being at Bella Frutta to Vincent calling him out to be a part of the truck event.

“I appreciate Vincent because he called me and invited me out,” Caples said. “This is unheard of in Fresno because we usually have to fight for our locations. Vincent and Bella Frutta have been so great to invite these trucks out, making sure we have a place to sell.”

The Weight is Caples' favorite Benaddiction sandwich. It has pulled pork, bacon and BBQ sauce along with a fried egg and hollandaise sauce on a English muffin.
The Weight is Caples’ favorite Benaddiction sandwich. It has pulled pork, bacon and BBQ sauce along with a fried egg and hollandaise sauce on a English muffin.

Benaddiction sandwiches or entrées cost $5 to $9 and they will occasionally create a special sandwich that costs up to $10. Caples and his wife Natalie own the truck and have hired a classically trained French chef, Jason Valencia, to create unique sandwiches.

“Our most popular specialty is a grilled cheese sandwich with pulled pork bacon and ham,” Caples said, “and includes a fried egg with BBQ and hollandaise sauce. While we do not offer any sides with the sandwiches yet, that is in the plans. Wanted to create a strong sandwich foundation first and then grow from there. We make the best egg sandwich in Fresno.”

The full Benaddiction breakfast and lunch menus are online on their web site. Additional photos and menu ideas are on the Benaddiction Truck Facebook page. For more information or to reserve a special event, call (559) 269.1968.

TRUCK NO. 3: TAKO BBQ
Not to be outdone by the two trucks on either side of them, Tako BBQ Fusion creates Korean fusion meals which barbecues meats and fuse them with other international food items. Originally from New Jersey, owner Tony Mullings and his Korean culinary-trained wife, Eun Joo Mullings, saw what was happening in L.A. with Kogi BBQ and believed they could replicate that success. So in April 2012, they started Tako BBQ.

After reading the food truck business was doing well in L.A., owner Tony Mullings and his Korean culinary-trained wife, Eun Joo Mullings, started Tako BBQ in April 2012.
After reading the food truck business was doing well in L.A., owner Tony Mullings and his Korean culinary-trained wife, Eun Joo Mullings, started Tako BBQ in April 2012.

“While I was in marketing as a retail employee,” Tony said, “I wasn’t satisfied working for someone else. My wife, Eun, had been to culinary school in Korea and had worked for restaurants but also wanted to try something different. We read what others were doing in the food truck business in L.A. and the Bay Area and decided to strike out on our own.”

Their Kalbi (short rib) taco ($2) is ricco size with two small corn tortillas, seasoned ribeye meat topped with a sesame seed oil sauce and Korean spices, has become a staple for many of their customers. The spices give the taco depth and the meat is seasoned all the way through. This is a wonderful way to introduce a new twist on a local favorite. The Bulgogi and spicy pork tacos are also a great option. The Gogi burger is marinaded ground beef with jack cheese and a Korean spices seasoned salad in between the buns.

Tony said the favorite items off the truck are the chicken burritos ($6), the Gogi burger ($6) and the Korean cheesesteak: a Korean Philly ($7). Each has Korean spices, salad with a tangy vinaigrette dressing.

Tako BBQ Fusion creates Korean fusion meals which barbecues meats and fuses them with other international food items. The Gogi burger has marinated meat with Jack cheese infused with Korean seasoned salad in between the bun.
Tako BBQ Fusion creates Korean fusion meals which barbecues meats and fuses them with other international food items. The Gogi burger has marinated meat with Jack cheese infused with Korean seasoned salad in between the bun.

“We have been having a lot of positive comments about being out at Bella Frutta,” Tony said. “I like being on this corner because there is a lot of traffic and folks stopping to purchase items at Bella Frutta. So while the customers are here, they also come up to the trucks and add some food to go.”

The Tako BBQ web site is still under construction at the time of publication, but return to it in the weeks to come for more information and menu options. There are lots of photos of their food and menu on the Tako BBQ Truck Facebook page . However, please call (559) 473.3961 to book a party or reserve the truck for a special occasion.

TRUCK NO. 4: CRUMB SNATCHER GOODIES
While folks are eating their lunch or early dinner at the other three food trucks, the line builds for dessert or picnic favorites at the Crumb Snatcher Goodies food trailer. Owners Bob and Terri Brookshire create award-winning chocolate chip cookies, carrot cake and her Grandma Dot’s spice cake all in the mobile trailer.

After losing her husband in a tragic accident, Terri married Bob Brookshire in 2009. Today the two own and operate Crumb Snatcher Goodies.
After losing her husband in a tragic accident, Terri married Bob Brookshire in 2009. Today the two own and operate Crumb Snatcher Goodies.

Like the other food trucks parked with them, the Brookshires are still new to the mobile food gig–two years. Both Bob and Terri called each other their best friends and it was easy to see. However, their story of sweet breads, cookies and goodies is only a small part of their four-year married tale.

Fresno Bee writer Bethany Clough wrote in a June 7, 2012, article, “Eating out: Baking helps widow heal, thrive,” Terri is alive because of divine providence and an angel of a man who did not know her 4 1/2 years ago.

After a horrific car accident killed her first husband, Brad Issac, in May 2007, Terri was left with ankles that were mangled and wheelchair bound for months. And as Clough describes in the article, Terri believes God gifted her a second life with a man of faith and a second career: baking.

A registered nurse by day, Terri Brookshire has been baking since her childhood. Today she creates award-winning cookies, cakes and breads through her Crumb Snatcher trailer.
A registered nurse by day, Terri Brookshire has been baking since her childhood. Today she creates award-winning cookies, cakes and breads through her Crumb Snatcher trailer.

While Terri was recovering from her injuries, she baked to while away the hours.

“Baking was my therapy,” Terri said. “It helped me get through the hours of being alone. But I prayed God would send someone to help me.”

Months later, Terri needed a ride home from the hospital and her best friend asked her dad to pick up Terri and bring her home. In the days, weeks and months that followed, they fell in love and started Crumb Snatchers. Their chocolate cookies, carrot cake banana and pumpkin breads have all done first place honors at the Big Fresno Fair.

However, don’t be fooled by a trailer that has been only operated for two years. Terri has been baking since childhood, baking apple pies to earn extra money during the lean times of the last decade. Her months in rehab. gave her time to hone her skills.

“I love working the weekends out of the trailer with Bob,” Terri said. “We bake everything right here and sell it hot and fresh. We’re serving brownies, cookies and cakes and give out fresh coffee with any baked goods. In fact, while the chocolate chip cookies are our specialty, the snickerdoodles seem to go off the shelves really fast.”

For the last 15 years, Terri Brookshire has won first place ribbons at the Big Fresno Fair for her baked goodies.
For the last 15 years, Terri Brookshire has won first place ribbons at the Big Fresno Fair for her baked goodies.

Today, Terri still works 32 hours a week as a labor and delivery nurse at Kaiser Permanente. However, Terri and Bob make time to be involved with CartHop Fresno food trucks that meet up two or three times a week. Terri said they meet with other trucks near Applebees at Friant and Fresno streets on Tuesdays and Fridays on the Fulton Mall.

“While CartHop is a good gig for us to be involved with, our time spent at Bella Frutta is much different,” Terri said. “When Vincent met us at the River Park Farmer’s Market, he asked to taste our cookies. He was so encouraging and doesn’t expect anything out of us except that we have insurance. Vincent and the Bella Frutta staff are great people to work with. So expect us here on the corner of Willow and Shepherd every Saturday and some Sundays at 9 a.m. to 4 p.m.”

Terri and Bob Brookshire can be contacted through their personal Facebook page beside the Crumb Snatcher Goodies Facebook page. For more information on The Crumb Snatcher Goodies trailer, contact Terri or Bob at (559) 297.0178 or (559) 360.7630.

BELLA FRUTTA ANCHORS FOOD PORT

Bella Frutta continues to sell its own freshly harvested vegetables, nuts, and fruit that are locally grown on the family farm since 1946. Today Patrick V. Ricchiuti and his son Vincent represent the third and fourth generation of agriculturalists who continue that tradition in Clovis.

“While we grow most of our own produce at Bella Frutta,” Vincent said, “we partner with area farmers to sell produce and merchandise. We grow heirloom tomatoes, squash, peppers in our own garden behind the store. Right now we are selling citrus and apples grown by our farms and soon we will be offering artichokes and strawberries from the coast.”

While Bella Frutta has sold fresh farm produce since the mid '40s, they now grow and bottle their own olive oil under the Enzo label.
While Bella Frutta has sold fresh farm produce since the mid ’40s, they now grow and bottle their own olive oil under the Enzo label.

The Ricchiuti family also partners with Fresno State’s Rue and Gwen Gibson Farm Market , selling their ice-cream, milk and sweet corn when in season. The newest addition to the store is their Enzo Olive Oil Co.. The olives are all estate grown and Vincent is the miller. He presses the olive oil and is certified. You can also visit them on their Enzo Organic Facebook page or watch ABC30’s AgWatch Video, “New, locally produced olive oil earns award” (August 15, 2012).

However, it is the partnership with the four food trucks that has Vincent excited.

“I love having the food trucks here each weekend,” Vincent said. “When I travel out of state and see the other truck food ports are doing, I know we have something similar here. I reached out to our local food trucks via Twitter. I believe we now have the best collection of food trucks in the Central Valley.

“I don’t charge them because it’s a win-win for all of us. There is an urban dining option in north Fresno/Clovis. I was looking for cross-pollination of customers to bring in more business and now we have created a food destination. We all not feel the competition is good. I think the customers appreciate the variety and, with more options available, more people are coming to our ‘experiment.'”

For more information on Bella Frutta Bella Frutta , contact Vincent Ricchiuti at (559) 298.8290 or drive out to Bella Frutta : 1959 N. Willow Ave., Clovis, CA 93619. The email address is info@bellafrutta.com.

READERS: Have you tried the meals on wheels trucks or been to Bella Frutta? Leave a comment at the bottom of the article.

For more TalesoftheCork stories, scroll to the top of the menu bar or read The Grape Tray reopens in Fresno’s Opus I Center .

Simple Super Bowl wine choices: Lead with confidence

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According to Super Bowl XLVII By The Numbers (via @digtriad), “Americans will consume an estimated 50 million cases of beer on Super Bowl Sunday. For those counting at home, that’s 1.2 billion beers.” So with over 325,000,000 gallons of beer washing down tons of junk food, BBQ wings, chili and pizza, are any of you willing to stand up against a sea of hop lovers to pour, swirl and sip from the vine?

Food and Wine editor Ray Isle (@islewine) quipped this morning on Twitter, “…it takes a brave soul to open some wine.”

Be sure to include wine for your informal Super Bowl party. Central California coast wines like Ancient Peaks Zinfandel provide an excellent beverage alternative to bring your own beer.
Be sure to include wine for your informal Super Bowl party. Central California coast wines like Ancient Peaks Zinfandel provide an excellent beverage alternative to bring your own beer.

Cultural traditions create closeness and the NFL’s Super Sunday has become a national holiday, heck an icon, for Americans, galvanizing communities regardless of race, age, political preferences or religion. For one Sunday a year, most can put aside bias and prejudices to gather in a sometimes unlikely consortium to cheer and debate over the pride and bragging rights of two cities.

Then, for the sake of the underdogs amongst you, be strong and courageous. The fruit of the vine has every right to be in that living or family room, den, community center and converted garage. While Anheuser-Busch, Budwieser, and the MillerCoors family of beers and/or a plethora of micro beers are most likely to fill the coolers, a glass of wine most certainly fits well with Super snacks.

On Feb. 1, 2013, Isle posted his Best wines for Super Bowl snacks as part of CNN’s Eatocracy page. And to take this just a bit further, I want to add my suggestions for those looking to serve BBQ wings, chili and nachos. The following choices should be easily purchased even today at your local grocer or may even be buried in your wine closets.

The Adobe Red is a proprietary Zinfandel-based blend with effusive aromas of cherry spice, blackberry and pepper, with hints of brambles and plum.
The Adobe Red is a proprietary Zinfandel-based blend with effusive aromas of cherry spice, blackberry and pepper, with hints of brambles and plum.

The following are easy drinking, inexpensive wines meant to wash down party foods. For goodness sake, save your best occasion vino for $100 meals at destination restaurants. However, even a wine connoisseur can enjoy simple wines. Be sure to open the bottles a couple of hours before serving at room temperature.

Zinfandel blends:

2009 Clayhouse Adobe Red Zinfandel-based blend: The 2009 Clayhouse Adobe Red is a flavor fusion of 32% Zinfandel, 25% Petite Syrah, 13% Malbec, 11% Cabernet Sauvignon, 10% Syrah and 9% Petit Verdot. The blend has overtones of cherry and blackberry which dominate the palate. Spices and pepper linger with hints of branbles and plum. The finish is balanced with vanilla and oak characteristics.

2009 Phantom by Bogle Vineyards: This California blend of 52% Zinfandel, 46% Petite Sirah and 2% Mourvèdre, has some spice to it along with rich black raspberries and briary boysenberries in a full-bodied wine with hints of cedar and juniper.

Zinfandel

The 2010 Seghesio Sonoma County Zinfandel is a classic bottle from Sonoma County. The spicy, lush black fruit of Alexander Valley offers up briary and raspberry flavors, along with structure, of cooler Dry Creek Valley. Take the time to enjoy the mocha, tobacco, leather and exotic spices in this fabulous 100% Zinfandel wine.

Earning “Steal of the Year” honors in Sunset Magazine, 93 points in Wine Spectator and a San Francisco Chronicle Top 100 Wine of The Year, the 2010 Ancient Peaks Zinfandel is rooted in their estate Margarita Vineyard. This Ancient Peaks offering is 100% Zinfandel offers vibrant aromas of crushed raspberry and blueberry with a dash of sweet oak. Bright, juicy flavors of raspberry, boysenberry and black cherry anticipate notes of cola and spice. A smoky vanilla note joins luscious acidity on a rich, jammy finish.

Cabernet blends

2009 Tres Sabores ‘Por Que No’ Zinfandel blend: This Napa red is from St. Helena and is a bistro and BBQ favorite. If you have yet to try this blend of 53% Zinfandel, 32% Cabernet Sauvignon, 15% Petite Sirah, & 1% Petit Verdot, I say Why Not! enjoy its dark red blend. The juicy, mild raspberry and blueberries flavors and has hints of black pepper give Por Que No its party favorite label. This bottle needs to be on your ‘go to’ list.

Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.
Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.

Orin Swift’s The Prisoner 2010 Napa Valley Red wine is reminiscent of wines first made by Italian immigrants who originally settled the Napa Valley. The wine has a dense red and black hue that is framed in vibrant crimson. Look for black currant, dark blackberry, cherry, and cassis rounded out by subtle hints of seasoned French and American oak. The finish is long, lingering and filled with soft velvety tannins lasting for nearly thirty seconds. The blend is 44% Zinfandel, the 26% Cabernet Sauvignon, 18% Syrah, 9% Petite Sirah, 2% Charbono and 1% Grenache; this gives the wine soft, integrated tannins which allow it to be approachable now and with a pleasant finish. Wine Spectator consistently gives The Prisoner between 90-93 points since 2003 and has been a Top 100 wine fixture since 2007.

Now I want to go on record to say a good bottle of beer like a Russian River Brewing Company’s double IPA Pliny The Elder can add so much to tasty eats. And there is nothing wrong with a Sierra Nevada Pale Ale, Firestone Walker Pivo Pils, Red Stripe Jamaican Lager, Dos Equis Dark Lager or a Waldhaus Spezial Gold lager from Germany.

However, there are so many great wines available today for backyard BBQs and informal parties. Don’t be intimidated by those only tipping the smaller bottles. I know you have a favorite beer too but don’t be afraid to uncork a bottle of wine at a casual event. The party is a food event and that is exactly what wine is meant to enhance.

For those who only watch the game for the commercials, here are the 18 best Super Bowl beer commercials (VIDEO) as reposed by FoxNews.com.

If I haven’t convinced you to add wines to your beverage list, there are other options besides the classic Super Bowl beer list from the top two providers. You might check out BeerAdvocate’s Top 250 list. They list many of the most popular, thirst stopping and taste-bud numbing beers, including web sites and availability. Let me know which is on your list.

Read the Jan. 26, 2013, The Grape Tray reopens in Fresno’s Opus I Center to check out the latest post. For other blog entries, use the top menu bar to scroll through more Talesofthecork.com stories. Or start with one the past articles like Caliza Winery: Bowker turns horticultural focus into viticulture dream.

The Grape Tray reopens in Fresno’s Opus I Center

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GrapeTraySign1

With 21 years of wine buying, retail sales and the development of a large, loyal customer following, Stan Kato and The Grape Tray have relocated to The Opus I Shopping Center just north of Fresno’s Fig Garden and Bullard High areas, Jan. 4, 2013.

While those who shop for wines at local grocery stores may not have the interest or take the time to seek out unique wine offerings, many vino aficionados appreciate Kato and his staff’s wine scholarship along with The Grape Tray’s long-time focus on customer service.

The former Los Angeles finance manager relocated to Fresno to be closer to family and has built The Grape Tray’s retail reputation to include award-winning, popular top 100 rated wines and hard to find boutique choices for sophisticated palates. Kato’s emphasis is on old-school business practices and a no-nonsense value per bottle sold is what makes his 4,700 customers keep coming back.

After 21 years in business, owner Stan Kato moved The Grape Tray wine shop to the Opus I Shopping Center, Jan. 4, 2013.
After 21 years in business, owner Stan Kato moved The Grape Tray wine shop to the Opus I Shopping Center, Jan. 4, 2013.

“While our new store is four miles from the old location, it is actually closer to most of our current customers,” Kato said. “People will follow me out to the new location if they feel we offer something of value. I believe driving an extra two to four miles will not stop my customers from visiting us, especially those who know what we do. We have a good product at a fair price. If we continue to do that, people will come.”

Sandwiched in between Mathnasium, a math tutoring center, and Wild Rose, Foral and Gifts, The Grape Tray fits very well into the Opus I Center on the northwest corner of Palm and Bullard.

All of the businesses are small and compact–no chain stores here–offering local storefronts. Each has 1,500 square feet or less and are all independently owned. And as a result they all have their own clientele, which often produces crossover business. Customers shop for their vitamins at Ounce of Prevention, restring a tennis racket at The Stringer, take their dog to the Central Bark groomer or pick up their watch or ring settings from Mitch’s House of Jewels. There is definitely synergy in this center.

The customers who shop at The Grape Tray know that Stan provides an alternative to the standard wine set; many appreciate the selection and have not had an issue with the move to a smaller store.

While in-store, Internet and email sales continue to be strong, Kato believes his success is largely based on a non-nonsense, straight-forward personal approach to provide fresh product, competitive pricing along with unique hard to find items.
While in-store, Internet and email sales continue to be strong, Kato believes his success is largely based on a no nonsense, straight-forward personal approach to provide fresh product, competitive pricing along with unique hard to find items.

“I have been buying wine from Stan for over 10 years,” Johanna (last name withheld) said. “While I have purchased wine from other shops, I return to The Grape Tray because Stan gives excellence advice, great customer service, his selection is wonderful and really takes care of his clients. He spends time talking with me and even makes time to find wines when I have a special request. I often recommend him to my friends and acquaintances and I tell them I would buy wine from him no matter where I live in the city.”

Kato says he left the Shaw and Fresno location because he wanted to be closer his customer base and provide easier access, moving into the space vacated by a pilates studio.

“I wanted a smaller location (1,000 square feet), did not want to offer food anymore, wine only,” Kato said. “The new spot had to be in a decent location. So my real estate broker told me about Opus I and while we looked into a couple of other places, our new spot seemed perfect.

While The Grape Tray is about a third of its former size, Stan Kato continues to grown his wine offerings and specials to over 4,700 regular customers.
While The Grape Tray is about a third of its former size, Stan Kato continues to grow his wine offerings and specials to over 4,700 regular customers.

“The owners of the complex liked the idea of having The Grape Tray,” Kato said. “I know they checked us out, talking to a lot of people in this center. They spoke to other businesses and came to the realization that we would be a good fit here. Opus I now has a wine shop, jeweler, a place to get high end vitamins, and a book store…. This bookstore, Petunia’s Place is a dynamite, rockin’ kid’s store. They are good, no great, at what they do. You have a yoga place Fig Garden Yoga Studio a Catholic bookstore (The Holy Child) and D Hou Chinese Restaurant.”

While not all Grape Tray customers who walk in the shop or make inquires via the phone or Internet want to discuss their wine purchases, Kato and his staff are committed to continuing their decades-long tradition of building relationships, finding them the right bottle for the table or event.

“An important part of my business is listening to my customers,” Kato said. “I have customers everywhere, whether they be local or out of State. Many offer tips and heads up. We get information and inquires and we look into those. And of course, I am always reading online, reading the industry (wine) publications.”

Kato related story after story of how he managed local, phone or Internet customers narrow their wine choices. His focus is educating customers on wine choices.

Kato traditionally has staffed his wine shop with Fresno State enology students, including senior Kerry Fitzgerald, right.
Kato traditionally has staffed his wine shop with Fresno State enology students, including senior Kerry Fitzgerald, right.

“A couple contacted me recently after I hadn’t seen them for over 10 years,” Kato recalled. “I had met them at one of my tastings a decade ago. Then out of the blue, the couple come into the shop. I was shocked. So we started to dialogue about an event they were going to have and they asked me about wine choices and if I could provide them with $40-$50 Cabs. So we talked about pricing, the competition and a value choice rather than just a name brand with a high score. While they preferred a high-priced brand name Cab, I sensed this was not their first choice. So I steered them to a lesser-known but high quality wine. It took a little education but after I offered to give them a tasting, they ultimately chose the lesser-known over the high-end cab.”

That story seemed to be at the heart of Stan Kato. He said he didn’t know why the couple decided to come back into his shop after a decade, but they ended up buying a large amount of value wine. Stan said he is happy to sell Camus and Veuve Clicquot or more expensive bottles but will not just hand someone an expensive label when a customer asks for it.

Kato is up front and says there’s no gimics, no smoke and mirrors at The Grape Tray. There’s no inflated retail and then we take off a big discount. It’s straight up fair.
Kato is up front and says there’s no gimics, no smoke and mirrors at The Grape Tray. There’s no inflated retail prices with the staff applying a big discount at the register. It’s straight up fair pricing for a bottle of wine.

“I want to know whether a high-priced, well-known label is the best option for a dinner party or large event,” Kato said. “In this case, we sold them lesser-known and well-respected wine label whose vintage we recommended as exceptional. The customer did not have to buy a bottle that they really didn’t need or want. It fit what they said they were looking for: elegance, not over-the-top ripe and in a price range they could afford. And in the end, the customer was tickled pink, happy. We got wonderful feedback. It was a win-win situation.”

This kind of sales requires a lot of tasting and familiarity with wines and to try and a wine merchant must anticipate what their guests and customers will like. For instance, Stan says he often ask the ages of the wine drinkers. A 22-year-old probably will like something different than a 55 or 60-year-old and the buyer should be aware of varying preferences at the same event.

“We do business the old fashion way: its fair and its honest,” Kato said. “There’s no gimics, no smoke and mirrors here. There’s no inflated retail and then we take off a big discount. It’s straight up fair. The inventory is current, and we carry products that people want to buy whether because they are chasing the points or its because the wines are hard to find or because they are popular. We are compeitive, fair and being price driven plays an important part of it.”

The Grape Tray’s new address is The Grape Tray, 6023 N Palm Ave, Fresno, CA 93704. Their phone number remains 559.226.6828 and can be reached via email: stan@grapetray.com.

For past articles and stories, please check the menu bar at the top of the page or read Rangeland Wines and Angus beef: Get to know Laird Foshay.

Caliza Winery: Templeton Gap nets Rhone Ranger

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After moving from San Francisco and retiring from the trade show business, Carl and Pam Bowker had settled in the windy Templeton Gap area west of Paso Robles on the Central California coast. The couple’s newly purchased vineyard was producing a mix of Cabernet Sauvignon, Chardonnay and Pinot Noir, but Carl was not convinced his vineyards would develop world class wines at Caliza Winery.

For Part I on the Caliza Winery story, please read the Nov. 12, 2012, post, Caliza Winery: Bowker turns horticultural focus into viticulture dream. In Part II of the Caliza Winery story, Carl shares how his 2004 trip to the Rhône Valley convinced him to make the hardest decision he’s ever had to make in his life.

Carl and Pam Bowker had traveled to Italy in 2001 and their eyes were opened to utilizing old world wines in a new world venue. They farmed the vineyards on both of the Caliza Winery properties, but Carl longed for a stronger connection to the limestone soils he named his winery after. He began spending more and more time with winemakers in Paso Robles and became more familiar with the emerging interest in Syrah and other Rhône varietals. During a party for a real estate agent, Bowker met winemakers Erich and Joanne Russell of Rabbit Ridge Winery and Russell Family .

Carl Bowker’s, left, passionate interest in winemaking caught the attention of Erich Russell of Rabbit Ridge Winery. The two forged a friendship and have shared many social times together, including this 2009 Provence-inspired dinner at the Russell home with their wives, Pam and Joanne.

“I had been making wine for over 20 years,” Erich said, “and Carl seemed genuinely interested in being a winemaker. He first came around while I was building my winery in 2001 and decided to join us for crush in 2002. We got together often to talk about wine and in the process he learned to put on a wine clip and join two hoses together. At first it was obvious he was new to the process and I offered to do his jobs I gave him to do. It  would go faster if I did it. But he learned how to use hoses, clamps and steel fittings from our time together in the early days at Rabbit Ridge.”

While Bowker was a green horn in 2002, it didn’t take him long to become an integral part of the harvest for Rabbit Ridge and Russell Family wines in 2004.

“While we were mostly too tired to have fun even though we worked together, I could see Carl was going to be good at winemaking,” Russell said. “Carl was not like many of the other new winemakers. He was neat, clean, hard working, anal about the process. The man wouldn’t leave each night until everything was just right in the winery.”

But it was during their time together that the Bowkers and Russells became friends. They shared dinners together and began talking about an ever-growing excitement for Syrah and especially Rhône varietals. Both couples signed up for a trip to France led by a small group of wine writers.

Erich and Joanne Russell, left, chose to vacation in France with Pam (right center) and Carl Bowker for a two-week trip to the Rhône region in 2004, visiting over 15 wineries.

“We had enjoyed them [Rhône varietals] in restaurants and felt we needed to see for ourselves what the French were doing,” Bowker said. “So the Rhône Valley trip was a great next step for us. We learned a lot on that trip. I got to taste first-hand the distinctly difference wine-style in the North Rhône, which is all Syrah. And I love the robust, rich and powerful wines from the North such as the  Hermitage, Saint Joseph and Cronas areas. I also learned so much more about the blended wines in the South, where they incorporate Grenache, Mourvedre and numerous other varieties, and picked up the tools of blending their depth and character. I was inspired to make a California version of these Châteauneuf du Pape or Côte du Rhône style blends.”

Russell fondly remembers the Rhône trip with Bowker as it not only solidified their friendship but also helped keep him focused on Rabbit Ridge value-based wines.

After his 2004 trip to the Rhône Valley, Bowker made the decision to rip out all of the existing vines on his Anderson Road property and plant Syrah clones. He also planted other varietals, including Grenache on this hill behind the tasting room.

“Carl, our wives and I have similar interests and personalities,” Russell said. “While we enjoy creating or eating fancy dinners out, we decided to do dinner like the locals. We had free night to get dinner on our own one night. Instead of paying for another expensive dinner in Avignon, in southern France, all four of us decided to buy cheap Rhone wine from a local wine store and get some cheese and salami from a market. After following a couple people carrying baguettes, we eventually found a bakery, bought a fresh baguette of our own. Our dinner that night was as good as any gourmet dinners on the trip. And we loved and drank inexpensive local Rhône wines.”

Not only did Bowker tour and taste while in France but he asked numerous questions about the vineyard planting methods, irrigation, soil-types, root stock varieties and clones, so that he could use this knowledge in his new Paso Robles vineyard. Together, with the two-year  Napa Valley College viticulture and enology program, Bowker had the confidence to forge forward.

The Spanish word, “Caliza,” means a thin band of limestone. The catchy word describes the layers of soil under Bowker’s Syrah and Rhône varietals.

Bowker says that the 2004 French tour inspired him to make a “killer Syrah” and believes he “is now making that quality Syrah from fruit off his Anderson Road vineyard. The trip cemented the style of my Rhône varieties.”

His new-found inspiration morphed into a determination to join the growing movement of Paso Robles wineries planting Rhône varietals, creating for the Central Coast a Syrah-based regional identity parallel to Napa’s Cabernet focus. The trip to France solidified his Rhône focus. He then chose to have his soil tested by a soil scientist, hiring consultants by the end of the year.

Wine Spectator’s James Laube believes the Paso Robles area focus on Syrah and Grenache has strengthened the region. The epicenter of this blending has created a term used by California winemakers with many referring to the winemakers as Rhône Rangers.

After harvest in 2004, Bowker made a critical decision that would alter the direction of Caliza Winery for the following year.

“I made an incredibly hard financial decision, and in the spring of 2005,” Carl said, “we decided to remove the existing vineyard. The vines were ripped out, the land was tilled and a brand new irrigation system was installed. It was a hard decision because we spent most of our retirement funds, but we knew it was the right thing to do. We replanted Syrah and many other Rhône varieties, changed the location of the vines, installed the most current soil monitoring equipment, state of the art irrigation system, and incorporated sustainability farming practices.”

Bowker says the 2004 French tour inspired him to make a “killer Syrah” and believes he is now making that quality Syrah from fruit off his Anderson Road vineyard.
Bowker says the 2004 French tour inspired him to make a “killer Syrah” and believes he is now making that quality Syrah from fruit off his Anderson Road vineyard.

While other vineyard owners were beginning to consider changing out their vineyards in the Paso Robles region, Bowker’s decision was not without risk.

“I believe Carl works 10 times harder than he ever thought he’d have to work,” Russell said; “everyone has to in this business. He took a huge gamble in 2005 to tear out the vineyards. He had to go to a lot of extra work and remove the vines and irrigation. I’ll bet there were times he wished he was on the beaches of Maui.”

Hawley is a California State University, Fresno, with a degree in viticulture and enology. The Bowkers met him in Paso Robles on several occasions while he was a winemaker at Summerwood Winery and became huge fans of his winemaking style and ability.

“In one encounter we talked to him about helping guide us as we developed the Caliza brand,” Bowker said. “We were one of the first to sign him as a consultant. He worked with us for three years, helping with numerous important decisions: harvest timing, fermentation protocol and all aspects of the wine production. All the way, Scott was more of a trainer and mentor doing all that was necessary to help me completely understand the process than a paid consultant. In the end, he kind of worked himself out of a job as he mentored me so well.”

A very successful winemaker in his own right, Scott Hawley, now of Torrin Vineyard, became Bowker’s mentor and consultant in the early days of winemaking for the new Caliza brand. The first Caliza wines were made in 2006 from mostly purchased fruit as Bowker’s new vineyard was not yet producing. Grapes from that first vintage were sourced from neighboring Torrin Vineyard as well as the Russell Family Vineyard, just a short distance away. Bowker became confident Caliza Winery was going to be a major part of the Rhône movement like his Anderson Road area neighbors such as Booker Vineyard, Brian Benson Cellars, L’Aventure Winery and Torrin Vineyard.

As his skills mature, Bowker continues to focus on the details of winemaking but has learned to balance analytic chemistry in the lab and the creative ‘gut feelings’ of the best vintners.
As his skills mature, Bowker continues to focus on the details of winemaking but has learned to balance analytic chemistry in the lab and the creative ‘gut feelings’ of the best vintners.

“I was first introduced to Carl through a vineyard manager when he was buying his property,” Hawley said. “When I was in my consulting phase, I would look at property rather than being concerned with the people side of the business. I became familiar with the now Caliza property through someone else at first. I knew I wanted to work with that property and could see its potential.”

Shortly after meeting Bowker, Hawley said he knew this winemaking greenhorn was different than most Paso wine folks he had come into contact with.

“Carl was mild-mannered and super easy to get along with,” Hawley said. “He knew exactly what he wanted to achieve but was honest in that he didn’t know how to get there.”

While Bowker was inexperienced, without a track record in the wine business, Hawley said the newest Templeton Gap resident had the motivation, ambition, and focus to create something special.

Caliza Winery is one of many wineries on Anderson Road making Rhône-style varietals. Co-owner Pam Bowker, left, can often be found in the tasting room and will also become the president of the local Rhône Rangers chapter in 2013
Caliza Winery is one of many wineries on Anderson Road making Rhône-style varietals. While co-owner Pam Bowker, left, can often be found in the tasting room she will also become president of the local Rhône Rangers chapter in 2013.

“I could tell right away Carl was different,” Hawley said. “As soon as I agreed to work with him, he became absorbed in winemaking. Carl was, and still is, a sponge. He incorporated and assimilated everything I could show or teach him. He was meticulous, writing down and taking in everything I said. In fact, I had to watch my steps with Carl. He would go back to his notes and more than once I needed to be careful with what I did or said. I had to watch my Ps and Qs.”

As far as Hawley could remember, Bowker had a penchant for details. Carl was so focused on the process, he took everything literal and often became the punchline of winemakers’ jokes.

Carl and Pam Bowker produce 6-8 Rhône varietals on the Caliza property, including the Tanzer International 91-point rated Azimuth
Carl and Pam Bowker produce 6-8 Rhône varietals on the Caliza property, including the Tanzer International 91-point rated 2010 Azimuth.

“I wanted to be sure Carl understood a little about the importance of a clean environment in the winery,” Hawley said while chuckling. “But when I returned later, I found Carl, in classic fashion, decked out in a tie-back blue suit like he was working in a sterile lab complete with goggles on. I guess he was under the impression he needed zero contamination. But to his credit, he took the learning curve seriously and his attention to detail has paid off.”

The major strength of the Caliza Winery is that it’s almost completely self created. Most of Bowker’s wines are estate grown; he planted the vines himself and each year he helps pick, crush, create and bottles the wine. He is the whole picture. He knows what he wants when the year starts and is focused on gaining the unique characteristics of the vineyards.

Carl’s winery has a fine collection of six different Rhône-style clones, allowing him to handcraft his estate wines. Many are award-winning, including the 100 percent Rhône-style 2010 Syrah as well as the 2010 Azimuth which blends 40 percent Mourvedre, 30 percent Syrah and 30 percent Grenache.

“Carl is successful today–his wine sells,” Russell said. “He doesn’t need to pay a distributor to sell his wines; word of mouth shows how good Carl is.”

Caliza’s Syrahs and Rhône-style blends are award-wining, unique, big and intense. Bowker knows and experiences and lives out the whole picture, block, vineyard, and year with the final product. He is hands-on from beginning to end and there is a story behind each bottle of wine.

“Wine is made from the ground up,” Bowker says, “hand in hand, put together, made beautiful.”

Caliza Winery is located on 2570 Anderson Road, Paso Robles, CA 93446. The winery tasting room is open Thursday through Sunday, 11 a.m.- 4:40 p.m. or by appointment by calling 805.237.1480.
Caliza Winery is located on 2570 Anderson Road, Paso Robles, CA 93446. The winery tasting room is open Thursday through Sunday, 11 a.m.- 4:40 p.m. or by appointment by calling 805.237.1480.

Bowker and his wife, Pam, are members of the Paso Robles Rhône Rangers regional chapter: a term used to describe those who produce Rhône-style wines in the United States. They also belong to the national Rhône Rangers: America’s leading non-profit organization dedicated to promoting American Rhône varietal wines. Caliza is a very active participant in the organization, both nationally and in the local Paso Robles chapter. In fact Pam will lead the Paso Robles chapter in 2013 as president.

The 2010 Caliza Azimuth
The 2010 Caliza Azimuth

Carl has been on the Rhône Ranger panel for several seminars discussing Rhône wines at the national event held each year in San Francisco. Be sure to check out the 16th Annual Rhône Rangers San Francisco Tasting, March 22-23, 2013, at Fort Mason. Over 500 of the best American Rhône wines from more than 100 Rhône Rangers member wineries will be poured.

The Paso Robles regional chapter of the Rhône Rangers will next host the 2013 Paso Robles Rhône Rangers Experience at the Broken Earth Winery, Feb. 17, 2013. Over 40 wineries will explore with the public what makes Paso Robles so ideal for Rhône varietals. Tickets for the seminar and lunch are $85.

For more information on the Rhône Rangers, read the March 31, 2011, Wine Spectator article, “Talent Show”; it briefly outlines the Paso Robles’ new wave of wines from this growing network of California Rhône go-getters.

Be sure to read past winemaker’s stories, including Get to know 2012 Coast winemaker of the year: Mike Sinor .