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Vinoteca – “We’re Victims of Our Passion”

Thursday, June 2nd, 2011 | Posted by Tom Plant

On Wednesdays from 5:30 – 9:00, the winemaker pours Jeff’s three selections as well as a bonus pour of his choosing that might be a barrel sample, a reserve or library wine. Four 3 ounce pours will cost you $18. Add three tapas paired to the wines and the cost is $28. In my book that’s a hell of a bargain.

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Tim Kramer – A Passion For Wine

Thursday, May 19th, 2011 | Posted by Tom Plant

Under the direction of Jon McPherson, he dragged hoses, cleaned and shoveled out tanks, driving from San Bernardino to Temecula and back three to four times a week. He was hired on across the street at Callaway Winery where he managed the tasting room and worked in the lab.

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Stars of Paso Robles Shine Brightly In Southern California

Wednesday, May 11th, 2011 | Posted by Tom Plant

More than 100 wines will be available for tasting and it’s an opportunity to meet and visit with winemakers as well as winery owners.

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Joe Hart – 37 Years On The Temecula Wine Landscape

Thursday, April 28th, 2011 | Posted by Tom Plant

A campaign Callaway launched ruffled some feathers, however: “White Wine Is All We Make”. Joe says the German winemaker Callaway had at the time was trained in whites, primarily Riesling and the reds he produced weren’t so good. The inside joke at the time was “white wine is all they know how to make.”

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Fallbrook Winery – Hitting Its Stride

Wednesday, April 13th, 2011 | Posted by Tom Plant

We adjourned to the deck under the shade of avocado trees and ate sandwiches and enjoyed more of Fallbrook Winery’s tasty offerings.

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Craig Boyd – Crafting Temecula Wines at Mt. Palomar

Saturday, March 26th, 2011 | Posted by Tom Plant

He explains that he’s making wine for a broad range of customers, from the person who has never tasted wine to the true connoisseur. “I don’t buy enough wine to keep us in business”, he says, so he makes wines for the people on the other side of the counter. He listens to his customers, too, and enjoys interacting with them.

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Gus Vizgirda – Making Wine Is In His Blood

Monday, March 14th, 2011 | Posted by Tom Plant

Whereas he used to believe you were a good winemaker if you could analyze a wine down to its chemical base, he now realizes the importance of time spent in the vineyards understanding how the fruit is grown and being able to manipulate the vineyards to optimize the quality of the fruit.