WINEormous wine tasting

What’s A Beer Doing In There?

Friday, November 21st, 2014 | Posted by Tom Plant

This has just about everything I like in a sparkler, a soft, strawberry nose, beautiful pale salmon color, soft fizz. I really loved it. Carol called it a great holiday Brut. Jean loved the delicate bubbles and the color. Brian said it was “really jolly nice.”

WINEormous at Lutes Casino

Talking Dates, Peanuts and Tacos in Yuma

Tuesday, November 18th, 2014 | Posted by Tom Plant

Starting with the largest shrimp cocktail I had ever seen, served in a giant Margarita glass with multi-colored lights, we enjoyed tender steaks, tasty ribs and seafood.

Brewen's Holiday Lights

Temecula Holiday Lights

Sunday, November 9th, 2014 | Posted by Tom Plant

Enjoy hot cocoa or mulled cider (grown-ups can opt for mulled wine or “special” cocoa) while you take in the twinkling spectacle of Old Town Temecula and award-winning Inland Empire Homes.

WINEormous tasting

Lifting Our Glasses Again

Monday, November 3rd, 2014 | Posted by Tom Plant

Brian loved the bouquet, found it dry and very pleasant and thought it was a great $20 wine. Jan said it was very complex for a rosé and liked it quite a bit. Jake enjoyed the rich flavors. It averaged nearly four out of five stars. Score? Texas 1, skeptics 0.

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The Best of Both Worlds

Monday, October 27th, 2014 | Posted by Tom Plant

Specializing in small-batch brews, Refuge is perhaps best know for their Blood Orange Wit. A few sampled their non-alcoholic root beer and declared it extremely tasty!

WINEormous with Kaiken Torrontes

International Wine Tasting With Food Pairings

Saturday, October 18th, 2014 | Posted by Tom Plant

From Argentina we moved on to Croatia and the 2012 Vinarija Zdjelarevi? Graševina. Tough to pronounce, but easy to drink, It had a soft nose with hints of honey. Another fruit forward wine, I loved its round mouthfeel and flavors of golden delicious apples.

WINEormous at So Cal Chef Open

So Cal Chef Open – Good Times For A Good Cause

Friday, October 17th, 2014 | Posted by Tom Plant

This year competing chefs get to plate their dishes on plates they choose, and she looks forward to seeing creative presentations with locally foraged foods. As she puts it “we are artists, participating in the Culinary Arts.”