Ponderosa pine interior, menu highlights Old Town opening
After closing just after New Years and a full-scale remodel nearing completion, chef and Clovis restauranteur Chris Shackelford is ready to reinvent Trelio Restaurant, January 27, 2017.
With a brand new interior of custom designed and manufactured local Ponderosa pine food grade tables, paneling, wine cabinets and bar, Trelio is ready to open their doors and serve a new menu
Opening in 2006 as an upscale, fine dining establishment on Clovis Avenue in Old Town Clovis, Trelio has evolved from regional american cuisine that not only represents the locally grown and produced bounty of the San Joaquin Valley, but also the changing food interests of the Fresno area and its owner.
Trelio sous chef Thomas Stempien, left, and chef Chris Shackelford chat in the kitchen during dinner prep on re-opening night, Jan. 27, 2017.
And, while the central Valley’s dining options continue to expand and contract, often between the whims, perception and the harsh realities of economics, Trelio has been a stabilizing force in the Clovis dining scene even as owner and chef Chris Shackelford adjusted to both his and patrons’ expectations and desires.
“(In the beginning), we slowly migrated from being the ‘French Laundry’ of the central Valley to being more of a farm-to-table restaurant and comprehensive dining option in a European style,” Shackelford said. “That being said, we also enjoy the ties to regional cuisine of America.”
Trelio’s is food and wine centric. Every entrée and small dish they create is from scratch, including baking their own bread. As the restaurant has evolved and grown, owner and patrons alike place an emphasis on cooking, food and wine pairings.
“There are a lot of correlations between our menu and the wine offerings as well as correlations between the wine list and the food we serve,” Shackelford said. Styles and ingredients may change but our core is European.
“The food is a mix being that I have a French core technique, but we create homemade pasta dishes, seafood, steaks, wild game to tapas dishes that might be found in Barcelona,” Shackelford continued. “Heck, nothing is off-limits. We might even offer a Mexican dish or even offer Armenian or Persian.
And as the San Joaquin Valley has such a diversity of people and culture that have made the area one of the greatest agricultural industries in the world, Trelio has made it a point to be relevant and reflect that diverse cuisine with a distinctly European flair.
The new Trelio dining room is completely refurbished with Ponderosa pine tables, banquettes, paneling and a new bar milled from Sierra foothills trees above North Fork.
However, Shackelford and the new Trelio is adjusting its focus even as the chef and owner battles complacency in and out of the kitchen. He said he needed to change things up and began to change the menu about a year ago.
“We decided to shift the restaurant in what I believe to be the trending style to smaller plates, less expensive dinners,” he said. “We’ve basically been doing much the same for the last 11 years and decided to shift our focus.”
Trelio used many of the 70 dead Ponderosa pine trees from Jim Shackelford’s (Chris’ father) property to form the furnishings in the restaurant, including the tables.
When the Shackelford brothers opened the restaurant in 2006, Chris quit his job and jumped in. This time he wanted to be more methodical in his vision for Trelio.
“I’ve been planning (changes) now for about six months with construction going on for about three months (furniture being built, etc.),” he said. “We are losing a few tables as part of a quality issue. We want to be full every night, keep our costs under control (food, staff) and be core, quality oriented.”
While the old Trelio had 12 tables, the 2017 version will only have eight including two sets of banquettes (up to 10 on each side for larger groups). The new menu is designed to be less expensive (up to 50 percent cheaper) and the portions are downsized by 20 percent to allow people to try other courses.
“The goal is to serve customers so they will not be overly full and be able to enjoy multiple dishes over an evening,” Shackelford said. “The menu is expanded, larger than it used to be. These options will be able to be put out (created) at a quicker pace. Simpler styles and more quality oriented dishes.”
Chef, Sommelier and owner Chris Shackelford has changed the Trelio menu to reflect new techniques, expanded and less expensive offerings.
Besides special events, wine tastings, holiday and winemaker dinners, Trelio is also offering a new take on dinner in the dining room.
“I wanted a way to develop dishes or introduce new techniques to the staff, so three to four times a month, we we do ‘bar dinners,'” Shackelford said. “We only have four-five seats at the bar for longer and specialized wine paired dinners hosted by me, the sommelier and chef.”
He went on to explain that this would be an extended prefix menu, a rare opportunity to experience an artistic version of a dinner that will most often be theme oriented. Examples might be a Cajun dinner during Mardi Gras to a French dinner on Bastille Day.
Those who are interested in a bar dinner will sit with guests at a beautiful 16X4-foot custom made solid natural distressed Ponderosa pine top complete with rustic wood edges cut from father Jim Shackelford’s property in the Sierra foothills above North Fork. He had over 70 dead and/or dying trees and hired The WoodShed of Clovis to mill and manufacture the bar, tables, open wine cabinets and paneling that now graces Trelio’s interior.
The whole interior is custom and brilliant in its natural state of light reddish-brown, grey/blue hues as well as the knotty highlights and nail or insect holes associated with each tree. The Woodshed contractors completed all the fine woodwork in a refurbished Trelio to complement the new grey color scheme.
Trelio’s menu is expanding and besides offering more dishes, the entreés will cost less and be 20 percent smaller.
While Trelio is already booked through Feb. 4, reservations are already filling up beginning Feb. 7. Dinner is served Tuesday through Saturday and guests looking for a relaxed, upscale dining experience that is centered around handcrafted food, an Wine Spectator award-winning wine list and personal service should consider Trelio for dinner.
Upcoming events on Trelio’s calendar include a Winter Wine Tasting, Feb. 4; a special Valentine’s dinner, Feb. 11 & 14; winemaker dinner with David Scheidt of Mastro Scheidt Family Cellars, Feb. 23. The dinner at the bar special series begins Feb. 28 for “Fat Tuesday at the Bar.” Please call ahead for availability and reservations.
Look for Trelio Restaurant near the Clovis Gateway to the Sierras sign on Clovis Avenue.
Reservations are recommended as Trelio will only seat 32-36 patrons per evening. Call (559) 297-0783, visit Trelio Restaurant on the web or use ‘Seat Me’ via Yelp. Trelio has seating times Tuesday through Saturday from 5:30 – 8:30 pm. Trelio is located at 438 Clovis Ave, Clovis, CA 93612.
Today, Chris Shackelford continues the Trelio Restaurant tradition and acts both as Trelio’s sommelier, chef and owner. He has been in the restaurant industry since he was 13 years old under a variety of central coast restaurants and chefs and at Erna’s Elderberry House for nine years before opening Trelio in 2006.
Be sure to read TalesoftheCork’s previous blog post, “Dinner pairings with Buena Vista Wines.” 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.
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, “Cambria, Paso Robles Wine Country host BlendFest.” 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.
Ann Kraemer crafts Italian, Rhone varietals on Shaker Ridge Ranch
Ann Kraemer’s 2011 Barbera can be served with a host of entrees, including pizza. Love its easy drinking style.
With a family farming tradition, dating back to 1769, the Yorba name has been associated with cattle, grain and oranges. Today’s Sutter Creek Yorba Wines brand, while still linked to the cattle days by the brand on their bottle, is all about farming sustainability and remarkable wines in Amador County.
When Ann Kraemer and family bought the Shake Ridge Ranch in the Sierra Foothills region in 2001, the family took on the name for their Amador County label. They planted their first vines in 2003.
I’ve met up with Ann a couple of times in the past and, during a quick visit to Sutter Creek, I was again drawn to the tasting room the vineyard manager occasionally occupies. I was in luck; Ann was pouring.
Today’s post is to pique interest and encourage visitors to drive up California Highway 99 northeast of Lodi, California, and head toward Old Highway 49 to Sutter Creek. And while I could not stay long enough for a trip out to her 46-acre plot of vineyards, Kraemer’s passion for farming and fine tuning her Zinfandel and Barbera varieties clearly got me reacquainted with her grapes so many other wineries crave.
Ann Kraemer and her family purchased the Shake Ridge ranch in 2001, planting vineyards by 2003. On this day I was lucky to taste her 2007 and 2010 Zinfandels side-by-side.
Of course we tasted through her Barbera and Italian varietals many times in the past and, even as she was pouring us a taste of the 2011 Barbera, I set a bottle aside to take home. I love its light spice, easy drinking and already smooth texture. It’s almost a Grenache-like mouth-feel. This wine can be served with most any food except for fattiest cuts of meat. I love its sweet berry jam, juniper, earthiness and spice beginnings to cranberry and rich blueberry and herbs on the finish. This wine is downright delicious and elegant.
As we chatted and reacquainted, Kraemer shared her love for her family and how grateful so many participated in the daily workings of Yorba Wines. As I listened, she shared how extended family members worked in the vineyard to the tasting room. And as they have grown, especially over the last few years, she admitted Yorba Wines and the Kraemer family will have to hire more folks. She beams sharing how her sisters, cousins and others all help out, creating memorable wines.
She then pulled out her 2007 Zinfandel and the 2011 version, her most recent release. The joy was all mine as we chatted about the intense dark fruit of the Amador County ’07.
I am a sucker for wines that are given time to relax and opportunity to smooth out, becoming silky with essences of chocolate, blackberry and cedar and a hint of coffee. The 2007 is lush, rich, balanced and plenty of structure. I slurped up the whole pour. And while the 2010 were so freshly minted, I loved the opportunity to taste the sheer skill Ann and Yorba winemaker Ken Bernards who also produces a private label: Ancien.
Talking with Yorba Winery’s Ann Kraemer is so engaging. She drew me into discussions ranging from Graciano, Tempranillo and Greco di Tufo to expanding her efforts at Shake Ridge Ranch. I can’t wait to return for a vineyard visit.
The 2010 Shake Ridge Vineyard Zinfandel was brighter than the 2007 with notes of plum and raspberry. However, this wine is not for the faint of heart. There is so much depth awaiting to be realized. I grew up picking blackberries and raspberries as a kid and this wine is all about wild blackberries and its brambly and herb flavors.
The spice, bright raspberry flavors and cedar are there but subdued and not yet fully developed. Actually, many might prefer this wine now as it is fruitier than its 2007 cousin. In a very difficult year, Bernards and Kraemer have created an Amador County gem in the making. This Zinfandel would be perfect with roast chicken and turkey.
Her vineyards are right in the heart of Gold Rush country. Much of the land has quartz, volcanic rocks, ocean bottom, and metamorphic rock. Miners dug through the hills looking for gold and now Kraemer grows liquid gold.
Our chat veered off to her Rhone and other Italian varietals–Petite Sirah, Graciano, Sangiovese, Tempranillo, Greco di Tufo and others– and touched on her commitment to low- input, organic and biodynamic methods in the vineyard. Winemakers from all over California want her fruit and Ann sells up to 80% of it to wineries like Favia Wines, Keplinger Wines, Newsome Harlow, Turley, Dirty & Rowdy Family Winery, Gallica, Forlorn Hope and Buccella.
Our last tastes were from her Shake Ridge Amador County 2010 Red Wine–definitely a wine and taste of The Ranch. The 2010 version of Shake Ridge Red is like no other! The big, brawny structure of 50% Petite Sirah is balanced by 25% Graciano and 25% dainty Malbec. Kramer says imagine a sumo wrestler balancing two dainty ladies on his shoulders.
Yorba Wines are one of nine tasting rooms in Sutter Creek on Old Highway 49 in Amador County.
She talked how Graciano is a fiery redhead on one side and Malbec is a prim lady on the other. I love the big flavors of black raspberries, juicy plum, black cherry and savory notes. This is to be enjoyed with earthy, savory meats and roasted veggies.
See what I mean? Who talks like this? Kraemer has creative story characters to help describe her wines.
So, I need to set aside another full afternoon or morning and meet Ann in her vineyards. I want to see her immaculate and almost cult-like rows that so many revere. She has such a passion and sets her standards so high that I know her wine is made in the vineyard.
In only 20 minutes of discussion beyond the tasting, I want, no need, to see the results of her crop management, irrigation practices, harvest timing and, more often than not, risk taking. She has earned the respect not only of her Amador County vintners but those over the hills to Napa, Sonoma down to Paso Robles and beyond.
The Shake Ridge Amador County 2010 Red Wine is a blend of Petite Sirah, Graciano and Malbec.
Yorba Wines is one of nine tasting rooms in Sutter Creek. There is plenty of free parking nearby at a lot next to the post office. There are so many still to talk about and this post is just an introduction. Ask Kraemer about her Rhône—Syrah, Grenache, Viognier and Mourvèdre along with her Zins, Italian varietals and experimental vines. You will need to stay the night and return for a couple of visits. I need to return to know more about this respected Rhone Ranger.
Yorba Wines are located at 51 Hanford St., Sutter Creek, California 95685 in Amador County. Call the tasting room (209) 267-8190 or the vineyard (209) 267.5055, visit the Yorba Wines website and/or email them at info@yorbawines.com. Tasting room hours are Thursday – Monday noon-5 p.m.
Be sure to read TalesoftheCork’s previous blog post, “Changing Lodi Zin culture: Klinker Brick Winery.” 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.
Lodi Wine & Visitor Center offers in-depth winery information
While Lodi is the self-proclaimed Zinfandel capital of the world, over 85 boutique wineries offer a broad range of varieties, including 200-300 wines in the Lodi Wine & Visitor’s Center.
While I did not grow up in the San Joaquin Valley, I have lived close to its vineyards, crops, orchards and beneath the shadows of the Sierra Nevada Mountains for over 35 years. However, for the first time since I began sipping, then collecting wine, I visited Lodi Wine Country in mid November.
Sheepish. Or maybe a little red-faced. That’s how I felt when both Lodi Wine & Visitor Center (LoCA) and Snooth reached out to me during the past summer. I have to admit my knowledge of Lodi wines was pretty much limited to a few boutique wineries and the historic, well-known wine houses like Sutter Home, Gallo, Louis Martini and Robert Mondavi.
But I could only name a couple of boutique wineries who had already made a name for themselves.
I’d hear of Lodi’s wine history, even after it was named the 2015 Wine Region of the Year Star Award by Wine Enthusiast; however, the lure of Paso Robles, Sonoma and Napa distracted me from exploring the rural landscape of farms and wineries, even those run by its 4th and 5th generation families.
With wine tasting trips to their big brothers to the West and wineries in France and Italy, I totally misjudged the growth and subsequent evolution of Lodi’s 85 plus boutique wineries and now established premium wine grape varieties.
Well, I’m not claiming ignorance now. Bring on LoCA and the wines of Lodi, California.
One visit to the Lodi Wine & Visitor Center and chat with Stuart Spencer, Program Director of the Lodi Winegrape Commission, last week changed everything. I had to check out for myself why people from all over the world visit the Lodi wine region.
I spent a couple of hours chatting with Stuart Spencer, (right), Lodi Winegrape Commission, program manager, at the Lodi Wine & Visitor Center in mid November.
From the repeal of prohibition in 1933, Lodi has seen its planted acreage change from a source of fruit for blends of “red” and “Chablis” to premium varietals. The 1940s-1960s produced sought-after Lodi dessert wines and a source of Zinfandel. The Lodi American Viticultural Area has transitioned to premium grape varietals and also has its own AVA since 1986 as well as adding seven smaller AVAs in 2005.
That same year the “Lodi Rules” certified sustainable wine growing program was formed, demonstrating leadership in sustainable agriculture, energy management, soil conservation, water quality and disease management and is a model for many other wine regions. Today over 20 wineries farm bearing “Lodi Rules” on the label.
Spencer attributed the growth of the wine region to the establishment of the Lodi Winegrape Commission in 1991. Today over 750 growers in the Lodi area belong to and tax themselves much like a milk board might. This forms the base source of money to support the organization. In fact, the Lodi Winegrape Commission just celebrated its 25th year! The primary goals of the Winegrape Commission are to educate the region’s winegrowers, conduct grape-growing research, and raise awareness of the quality of Lodi grapes and wines through innovative marketing and public relations campaigns.
“Many of the winegrowers and wineries wanted someone to tell their story,” Spencer said. “A lot of our guys wanted someone to share the Lodi story. They also created an extensive grower education, which became the sustainable viticultural program in 1992. This provides day-to-day promotional and educational opportunities to improve famers.”
The Lodi Appellation is about 100 miles directly east of San Francisco at the north end of the San Joaquin Valley. The Mediterranean climate allows Lodi winegrowers to craft a diverse set of full-flavored varietals.
I love it that so much leading research has been done to improve farming in Lodi. Deficit irrigation and management to mechanization, canopy management, rootstock and trellising, and a host of other innovations have given famers the tools to excel and craft world-class wines in vineyard specific sites.
“Our commission provides information in real time to help farmers,” Spencer said. “We then shared the research story along with our growers’ story. This research not only helps our famers improve but it also gets more buyers to the area, marketing Lodi grapes to the North Coast and the big players and buyers in the industry.”
Spencer went on to say that Lodi has created a real culture of sustainable wine growing program. From the growers to the winemakers to the consumers, Lodi on the label now brings prestige. The farmers are innovative, respond to consumer needs for diversity (they lead the state in alternative or experimental plantings) with over 75 varieties in commercial production and 25-30 experimental varieties.
But I guess what impressed me the most about my visit was listening to Spencer talk about the collaboration of winegrowers who have struck a balance between creating wine of place, tradition, independence, balancing modern science with traditional methods and support of each other. They place a high value on Lodi as a region–a destination–a favored place; they value its history, heritage and pioneering spirit. Most growers are working together, in many cases as fourth and fifth generation winegrowers, to provide leadership in education and research for those in their AVA and beyond.
As I walked around the Lodi Wine & Visitor Center and tasting room, I marveled at over 200 different selections of Lodi’s wines beautifully displayed from over 60 wineries. While it opened in 2000 with far fewer selections, Spencer said today there are between 200-300 selections are available over the course of the year, depending on the calendar and recent releases.
For those who still have doubts, the Lodi Wine & Visitors Centers now has over 700 wine club members, further solidifying its status. Four times a year, 3-4 local Lodi wines are sent to members for about $80. I for one, will be looking to find my favorites amongst the wineries represented.
And as Claudia Angelillo wrote in her Oct. 13, 2016, article, “Lodi is changing the way we think about wine,” I too have become convinced Lodi wines need and will be a part of my wine cellar and table wine pairing.
Take the time to return and/or bookmark TalesoftheCork for future posts on Lodi area wineries on my subsequent visits to the AVA. While my time was short on this day, I plan on returning to visit and taste some of Lodi’s favored wines.
The Lodi Wine & Visitors Center is conveniently located just two miles from Highway 99 on 2545 Turner Rd., Lodi, CA 95242. LoCA is open daily from 10 a.m. – 5 p.m. They can be reached at 209.365.0621 or via their website: lodiwine.com. They are also on social media as well.
Be sure to read TalesoftheCork’s previous blog post, “Five Thanksgiving sparkling wines.” 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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