The idea of meeting another author of a wine book was most interesting since my own book "The Pleasure of Wine" was completed, oh my, that was in an earlier century. Anyway I did want to meet Daniele Cernilli who accomplished his own book signing in Los Angeles at an event entitled the same as his book "The Essential Guide to Italian Wine." We chatted with Author Daniele and told him how impressed I was with the massive work that lists every winery in Italy. Every region in Italy is covered in the 646 pages of this book which also includes the author's own lists of the best single grape wines and the best wines for quality/price.
This all took place at The Wine House in west Los Angeles with 25 wineries and import firms showing vintages from all parts of Italy. For us it was another opportunity to continue our research into Sicilian wines as a further look into our Italian heritage.
After all my mother was born in Sicily arriving in the USA at the age of three with her mother and two sisters.
A visit to the Cusumano booth was a given. The winery is located at Noto in the far south of Sicily and is the work of Antonio Moretti who has enjoyed a most successful career in business and as an entrepreneur. The vineyards have been gathered from local farmers and now include some vines over thirty years of age planted on south facing hillsides. The grapes are local in origin and include Nero d'Avola for the red wines and Grillo for the white wines. Young in age we found both the Feudo Maccari Nero and Grillo exceptional in quality.
An outstanding wine is Cusumano Noa Sicilia DOC 2014 which is exported world wide.
Next visit was to Tasca D'Almerita which has vineyards located in three different parts of the Island. Besides wines with native varietals a new generation in the family is conducting experimentation with 51 varieties and five experimental vineyards, as part of a government backed program called VIVA devoted to a sustainable wine project.
Here we tasted Grillo Mozia Sicilia DOC 2017 and Il Tascantwe Sicilia DOC 2014.
When we were in Italy much of our time was spent in Umbria and we recall how impressed we were with the wines made with the Italian varietal Montefalco. Here we tasted Colpetrone Montefalco Rosso DOC 2013 and Montefalco Sagrantino DOCG 2011.
.It is a fact that the US is the top market for Italian exports of food and wine, if you doubt that think pizza.
The Essential Guide event was staged by Allison Levine's Please the Palate and was very well attended.
Tuesday, November 13, 2018
Monday, November 12, 2018
For no reason that I can find we appear to neglect restaurants close to where we live. In one instance at least this changed when we learned that to honor Veterans on Sunday November 11 Romano's Macaroni Grill in Northridge was offering a free entree to veterans. So my closest , dearest friend insisted this was the perfect way for her 'old soldier' to honor the day.
The entree offered was Mom's Ricotta Meatballs and Spaghetti and my dining partner ordered the same for herself but only after having a cocktail from the restaurant's casual bar and lounge.
We noticed the most competent wait staff and our waiter, Rick, was most helpful starting us with a hot freshly baked roll smothered with olive oil. Our spaghetti offered two different sauces, either pomodounia or bolognese. I chose the bolognese, since I always prefer a meat sauce while my dining partner decided on the red pomodounia. The portions were very big and each of us had a box to carry back to our individual residences.
There is much to like at the Macaroni Grill located in Northridge Fashion Square. There is ample free off street parking and the restaurant is large with a most busy exhibition kitchen and offering both tables and booths. The menu is large and we thought the prices most moderate.
We noticed one of our favorites on this very large menu, Osso Bucco, which guaranteed our return for dinner in the near future.
Romano's Macaroni Grill is located at 19400 Plummer Street in Northridge, Ca. Telephone 818 725-2620, open seven days a week for lunch and dinner.
The entree offered was Mom's Ricotta Meatballs and Spaghetti and my dining partner ordered the same for herself but only after having a cocktail from the restaurant's casual bar and lounge.
We noticed the most competent wait staff and our waiter, Rick, was most helpful starting us with a hot freshly baked roll smothered with olive oil. Our spaghetti offered two different sauces, either pomodounia or bolognese. I chose the bolognese, since I always prefer a meat sauce while my dining partner decided on the red pomodounia. The portions were very big and each of us had a box to carry back to our individual residences.
There is much to like at the Macaroni Grill located in Northridge Fashion Square. There is ample free off street parking and the restaurant is large with a most busy exhibition kitchen and offering both tables and booths. The menu is large and we thought the prices most moderate.
We noticed one of our favorites on this very large menu, Osso Bucco, which guaranteed our return for dinner in the near future.
Romano's Macaroni Grill is located at 19400 Plummer Street in Northridge, Ca. Telephone 818 725-2620, open seven days a week for lunch and dinner.
Friday, November 9, 2018
It has been some time since we can recall an event that delivered as much information on a nation as Spain's Great Match that took place recently at the SLS Hotel in Beverly Hills. Some one hundred and fifty Spanish wines from almost every region of the country were poured and with that the opportunity to taste and enjoy tapas and other pairings that came directly from the Bazaar's Kitchen, the award winning restaurant located at the SLS Hotel. In addition there was the opportunity to attend three seminars, each covering special sections and grape varieties of Spain's wine country.
One seminar singled out the Albarino grape, one of Spain's eight indigenous grape varietals, and how in recent years it has taken on new popularity both with winemakers and consumers both in Spain and Internationally.
After several decades of wine writing one of the things that this reporter knows is that there is always something new to be learned about vineyards and wine making. This was evident, once again, when we attended the seminar conducted by Ana Fabiasno and explored the Rioja wines and how they have gained respect with both royal and Gran Reservas. The third seminar was entitled "Wine-ing Down the Duero River", a look at Castilla y Leon".
The three seminars explored wines from five regions of Spain including D.O.Carinena, D.O. Navarra, D.O. Rias Baixas, D.O. Ca.Rioja and Wines from Castilla y Leon. Foods from Spain were also included and we spent some time with the representatives of Goya Foods, since we have been using their olive and olive oil products for many years. The Tasting which extended into late afternoon featured denominations of origin (D.O.) and country wines from 22 regions of Spain.
On our trip to Spain, which took place some years ago, we were especially interested in exploring the Spanish Sherries of Jerez -so when we found the Bodegas Hidalgo La Gitana booth we noted their three sherries and so had to try each one. They were Napoleon Amontillado, D.O. Jerez-Xeres, Farfaon Oloroso D.O. Jerez-Xeres and Alameda Cream D.O. Jerez-Xeres, all under the Bodegas Hidalgo label.
The tasting of these wines brought back fond memories of the time spent in Jerez.
The SLS Hotel was the perfect choice for a day that was devoted to all things Spanish. The room for the seminars was large but even so the seminars were so well attended that it was standing room only at the one we sat in.
Another of the food exhibitors was Palacios which featured five different Chorizo as well as Grandma Cake and Brownie Cheesecake (Granderroble).
In all four food participants took part in Spain's Great Match along with fourteen wineries and importers.
For more information on Spanish wines check the web at www.winesfromspainusa.com.
One seminar singled out the Albarino grape, one of Spain's eight indigenous grape varietals, and how in recent years it has taken on new popularity both with winemakers and consumers both in Spain and Internationally.
After several decades of wine writing one of the things that this reporter knows is that there is always something new to be learned about vineyards and wine making. This was evident, once again, when we attended the seminar conducted by Ana Fabiasno and explored the Rioja wines and how they have gained respect with both royal and Gran Reservas. The third seminar was entitled "Wine-ing Down the Duero River", a look at Castilla y Leon".
The three seminars explored wines from five regions of Spain including D.O.Carinena, D.O. Navarra, D.O. Rias Baixas, D.O. Ca.Rioja and Wines from Castilla y Leon. Foods from Spain were also included and we spent some time with the representatives of Goya Foods, since we have been using their olive and olive oil products for many years. The Tasting which extended into late afternoon featured denominations of origin (D.O.) and country wines from 22 regions of Spain.
On our trip to Spain, which took place some years ago, we were especially interested in exploring the Spanish Sherries of Jerez -so when we found the Bodegas Hidalgo La Gitana booth we noted their three sherries and so had to try each one. They were Napoleon Amontillado, D.O. Jerez-Xeres, Farfaon Oloroso D.O. Jerez-Xeres and Alameda Cream D.O. Jerez-Xeres, all under the Bodegas Hidalgo label.
The tasting of these wines brought back fond memories of the time spent in Jerez.
The SLS Hotel was the perfect choice for a day that was devoted to all things Spanish. The room for the seminars was large but even so the seminars were so well attended that it was standing room only at the one we sat in.
Another of the food exhibitors was Palacios which featured five different Chorizo as well as Grandma Cake and Brownie Cheesecake (Granderroble).
In all four food participants took part in Spain's Great Match along with fourteen wineries and importers.
For more information on Spanish wines check the web at www.winesfromspainusa.com.
Wednesday, October 31, 2018
Through the years we have noted how folk from Chicago that move to Southern California remain intensively loyal to their home town remaining fans of the Cubs baseball team and Bears football team. So it was no surprise to learn that this loyalty follows to food as well.
Our visit to Mild Sauce Restaurant proved this. Here is a new restaurant that features Chicago style chicken and fish with a famous sauce. The condiment was always called Mild Sauce and now it is available to both former Midwesterners and the local population.
This all came about when Kenneth Caldwell, a Chicago native, decided to move to California and bring with him classic Chicago recipes for fresh fried chicken, fish and a truly authentic Mild Sauce.
So the Mild Sauce Restaurant was created located on the busy La Cienega and Olympic Blvds intersection and so add yet another style of food to La Cienega Blvd, long famed as 'restaurant row". At Mild Sauce the menu includes Jumbo Fried Shrimp, Catfish, and Chicken Strips, all battered, fried, the batter from a secret recipe as well as the sauces and seasonings. Included with these entrees are sides like Coleslaw, also from a secret Chicago recipe, and French fries. Here all food is fresh daily and cooked strictly on order to arrive hot and ready to please former Chicago natives and many California converts.
Being a native Californian it was all new to this Writer. But the very first taste of Ken's magic sauce convinced me that these ex Chicago people were on to something. Our tasty order arrived with the battered shrimp and catfish and a large stack of french fries plus a huge container of, (you guessed it) Chicago Mild Sauce. My dining partner opted for the chicken which was so large a portion that she had some to take home as well. We traded portions so to try all of Ken's favorites and agreed that both the fish and chicken batters were exceptional in texture and flavor and the ingredients moist, fresh and tender.. At first we questioned the mild sauce as to whether it was spicy but there was no spice, just flavor.
The design and ambiance of Mild Sauce Restaurant is casual, upbeat and the decoration on the walls strictly from Chicago with all the team banners present and best of all a huge photograph of that City. The restaurant also adds to the Chicago scene with house music and fun board games to play at every table, as found in many Midwest restaurants.
.With Mild Sauce Restaurant Kenneth Caldwell and partner Apryl Carrea have found a ready customer base for the Chicago style chicken or fish. So much so that Mild Sauce now has an upcoming late night program with internet delivery only.
Mild Sauce hours are Monday-closed,Tuesday-11am-10pm,Wednesday 11am-10pm,Thursday11am-3:30a.m.,Friday 11am-3:30am,Saturday 11am-3:30am,Sunday 12pm-7pm.
. The restaurant is located at 8500 W. Olympic Blvd. Los Angeles, 90035, Telephone 310 652-3310, on the web www. mildsaucela.com. There is free off street parking.
Our visit to Mild Sauce Restaurant proved this. Here is a new restaurant that features Chicago style chicken and fish with a famous sauce. The condiment was always called Mild Sauce and now it is available to both former Midwesterners and the local population.
This all came about when Kenneth Caldwell, a Chicago native, decided to move to California and bring with him classic Chicago recipes for fresh fried chicken, fish and a truly authentic Mild Sauce.
So the Mild Sauce Restaurant was created located on the busy La Cienega and Olympic Blvds intersection and so add yet another style of food to La Cienega Blvd, long famed as 'restaurant row". At Mild Sauce the menu includes Jumbo Fried Shrimp, Catfish, and Chicken Strips, all battered, fried, the batter from a secret recipe as well as the sauces and seasonings. Included with these entrees are sides like Coleslaw, also from a secret Chicago recipe, and French fries. Here all food is fresh daily and cooked strictly on order to arrive hot and ready to please former Chicago natives and many California converts.
Being a native Californian it was all new to this Writer. But the very first taste of Ken's magic sauce convinced me that these ex Chicago people were on to something. Our tasty order arrived with the battered shrimp and catfish and a large stack of french fries plus a huge container of, (you guessed it) Chicago Mild Sauce. My dining partner opted for the chicken which was so large a portion that she had some to take home as well. We traded portions so to try all of Ken's favorites and agreed that both the fish and chicken batters were exceptional in texture and flavor and the ingredients moist, fresh and tender.. At first we questioned the mild sauce as to whether it was spicy but there was no spice, just flavor.
The design and ambiance of Mild Sauce Restaurant is casual, upbeat and the decoration on the walls strictly from Chicago with all the team banners present and best of all a huge photograph of that City. The restaurant also adds to the Chicago scene with house music and fun board games to play at every table, as found in many Midwest restaurants.
.With Mild Sauce Restaurant Kenneth Caldwell and partner Apryl Carrea have found a ready customer base for the Chicago style chicken or fish. So much so that Mild Sauce now has an upcoming late night program with internet delivery only.
Mild Sauce hours are Monday-closed,Tuesday-11am-10pm,Wednesday 11am-10pm,Thursday11am-3:30a.m.,Friday 11am-3:30am,Saturday 11am-3:30am,Sunday 12pm-7pm.
. The restaurant is located at 8500 W. Olympic Blvd. Los Angeles, 90035, Telephone 310 652-3310, on the web www. mildsaucela.com. There is free off street parking.
Tuesday, October 30, 2018
The joy of being a food writer is that each week brings a totally new experience.
Do you know about Mastiha which has been produced on the Greek island of Chios for over two thousand years? Well we did not until we attended a luncheon in Westwood one day last week. It was written about by some famous Greeks of antiquity writers including Diosourides, Hippocrates and Herodotus who described it as the first chewing gum.
The Westwood event, held at the Fellow LA restaurant was sponsored by the Chios Gum Mastic Growers Association which has been growing and harvesting the unique product for centuries on Chios. Today it is being exported to 47 countries and is used in food and beverages, pharmaceutical products, cosmetics and perfume.
On the island of Chios, the only place the tree is found, there are forty eight hundred growers located in 24 medieval villages producing, which after a long process, becomes a teardrop shape crystal
All this was shown the media present at the luncheon with a slide show conducted by Sarah Delevan, a food sourcing consultant. Representing the Chios Growers .Association was Miltiadis Sarantinidis, Commercial Director.
The Mastiha trees can live to be one hundred years old and only reach full size in fifty years. The trees can start producing the crystal drop after five years. This starts with the grower making a small incision on the surface of the tree. The mastic resin exudes from the incisions in liquid form and in teardrop shape. These drips remain on the soil until they become solid enough to be collected.
Our luncheon at Fellow opened with a vodka cocktail that included Mastiha and the three courses that followed also contained the unique product. The list of products that contain Mastiha appear endless.
While the benefits of Mastiha were recognized for so many centuries it is only more recently that the beneficial properties of Chios Mastiha have been scientifically proven
Do you know about Mastiha which has been produced on the Greek island of Chios for over two thousand years? Well we did not until we attended a luncheon in Westwood one day last week. It was written about by some famous Greeks of antiquity writers including Diosourides, Hippocrates and Herodotus who described it as the first chewing gum.
The Westwood event, held at the Fellow LA restaurant was sponsored by the Chios Gum Mastic Growers Association which has been growing and harvesting the unique product for centuries on Chios. Today it is being exported to 47 countries and is used in food and beverages, pharmaceutical products, cosmetics and perfume.
On the island of Chios, the only place the tree is found, there are forty eight hundred growers located in 24 medieval villages producing, which after a long process, becomes a teardrop shape crystal
All this was shown the media present at the luncheon with a slide show conducted by Sarah Delevan, a food sourcing consultant. Representing the Chios Growers .Association was Miltiadis Sarantinidis, Commercial Director.
The Mastiha trees can live to be one hundred years old and only reach full size in fifty years. The trees can start producing the crystal drop after five years. This starts with the grower making a small incision on the surface of the tree. The mastic resin exudes from the incisions in liquid form and in teardrop shape. These drips remain on the soil until they become solid enough to be collected.
Our luncheon at Fellow opened with a vodka cocktail that included Mastiha and the three courses that followed also contained the unique product. The list of products that contain Mastiha appear endless.
While the benefits of Mastiha were recognized for so many centuries it is only more recently that the beneficial properties of Chios Mastiha have been scientifically proven
Monday, October 29, 2018
Our culinary experiences in Paso Robles often were adventures as well. On our moving through the city and countryside we discovered that the fine wines are accompanied with some interesting cuisines.
We enjoyed two most interesting dining experiences in downtown Paso Robles. The first at La Cosecha Bar & Restaurant. The menu here shows influence of both Cuban and Latin cuisines. We were there for lunch and started with the Ceviche of the day and Pastelitos Catracho which were Honduran styled empanadas of beef and potato. We shared everything with our dining partners as well as the stone fired pizza Martguerita which followed. The restaurant is large with a showplace bar and includes some streetside dining as well.
La Cosecha Bar & Restaurant is located at 835 12th Street across from the Park in downtown Paso Robles. Telephone 805 226-0300.
We were back downtown for a most interesting evening at Thomas Hill Organic Kitchen where we were greeted by Owner Debbie Thomas. The restaurant enjoys an unusual decor and ambiance thanks to a courtyard with one wall covered with green foliage and which can be open or roofed depending on the weather. There is also an indoor dining room. We sat in the courtyard on a perfect evening while we studied the very interesting menu. Chef Kurt, who we met, offers choices like Thai Chili Salmon, Moroccan roasted half chicken, Bucatini & Sea Urchin or seared duck breast which was our choice. Starters were interesting as well with clams& chorizo, Dungeness crab cakes or short rib tacos. We chose and enjoyed the warm beet & goat cheese salad which included roasted pomegranate seeds and toasted pistachios. Chef Kurt shows sides like potato leek cake or roasted maitake mushrooms or creamy polenta.
This was indeed fine dining which we enjoyed with McPrice 2015 Zinfandel from Paso Robles. The wine list, like the menu, is extensive with many of the local wineries represented.
Thomas Hill Organic Kitchen is located at 1313 Park Street, Paso Robles, Ca., Telephone 805 226-5888, web www.thomashillorganics.com.
Few places offer the tranquility and serenity of a golf course with its manicured greenways. artistic setting and the sheer luxury of spaciousness.
As an inept golfer for some 30 years this Writer has learned that this peaceful feeling can best be experienced in the club house dining room rather than on the course. Playing golf does not always bring out the best in people, what seemed a delightful day can be quickly erased in a few moments, leaving disappointment and disgust while pondering "how could I take four putts on a hole."
I thought of this as I looked over the breakfast menu at the Hunter Ranch Golf Club Restaurant. From the picture windows of the dining room the course stretched out offering luxurious contentment for the ex golfer who has abandoned the game for the clubhouse.
Located just off Highway 46 East Hunter Ranch has been presenting enjoyment for both golfers and diners sine 1994. Our breakfast included traditional dishes like bacon and eggs and my French Toast. Service was excellent with a friendly waitress and soon we were off for another business day exploring Paso Robles.
Hunter Ranch Golf Club is located at 4041 Highway 46 East in Paso Robles, Ca 93446, Telephone 805-237-7444, web www.hunterranchgolf.com.
We enjoyed two most interesting dining experiences in downtown Paso Robles. The first at La Cosecha Bar & Restaurant. The menu here shows influence of both Cuban and Latin cuisines. We were there for lunch and started with the Ceviche of the day and Pastelitos Catracho which were Honduran styled empanadas of beef and potato. We shared everything with our dining partners as well as the stone fired pizza Martguerita which followed. The restaurant is large with a showplace bar and includes some streetside dining as well.
La Cosecha Bar & Restaurant is located at 835 12th Street across from the Park in downtown Paso Robles. Telephone 805 226-0300.
We were back downtown for a most interesting evening at Thomas Hill Organic Kitchen where we were greeted by Owner Debbie Thomas. The restaurant enjoys an unusual decor and ambiance thanks to a courtyard with one wall covered with green foliage and which can be open or roofed depending on the weather. There is also an indoor dining room. We sat in the courtyard on a perfect evening while we studied the very interesting menu. Chef Kurt, who we met, offers choices like Thai Chili Salmon, Moroccan roasted half chicken, Bucatini & Sea Urchin or seared duck breast which was our choice. Starters were interesting as well with clams& chorizo, Dungeness crab cakes or short rib tacos. We chose and enjoyed the warm beet & goat cheese salad which included roasted pomegranate seeds and toasted pistachios. Chef Kurt shows sides like potato leek cake or roasted maitake mushrooms or creamy polenta.
This was indeed fine dining which we enjoyed with McPrice 2015 Zinfandel from Paso Robles. The wine list, like the menu, is extensive with many of the local wineries represented.
Thomas Hill Organic Kitchen is located at 1313 Park Street, Paso Robles, Ca., Telephone 805 226-5888, web www.thomashillorganics.com.
Few places offer the tranquility and serenity of a golf course with its manicured greenways. artistic setting and the sheer luxury of spaciousness.
As an inept golfer for some 30 years this Writer has learned that this peaceful feeling can best be experienced in the club house dining room rather than on the course. Playing golf does not always bring out the best in people, what seemed a delightful day can be quickly erased in a few moments, leaving disappointment and disgust while pondering "how could I take four putts on a hole."
I thought of this as I looked over the breakfast menu at the Hunter Ranch Golf Club Restaurant. From the picture windows of the dining room the course stretched out offering luxurious contentment for the ex golfer who has abandoned the game for the clubhouse.
Located just off Highway 46 East Hunter Ranch has been presenting enjoyment for both golfers and diners sine 1994. Our breakfast included traditional dishes like bacon and eggs and my French Toast. Service was excellent with a friendly waitress and soon we were off for another business day exploring Paso Robles.
Hunter Ranch Golf Club is located at 4041 Highway 46 East in Paso Robles, Ca 93446, Telephone 805-237-7444, web www.hunterranchgolf.com.
Sunday, October 28, 2018
Like everything at Allegretto Vineyard Resort dining at the Cello Ristorante & Bar was a memorable experience. Service was impeccable with our waiter Patrick Joynt guiding us through a menu that Executive Chef Justin Picard presents as thoroughly Mediterranean. My dining partner and I shared a Heirloom Tomato Caprise salad which arrived with Italian Mozzarella di Bufala and grilled bread. Our entrees were for my dining partner the Australian Lamb Rack with roasted sweet potatoes and a Pomegranate Demi-glace while I chose the nine ounce Angus beef filet mignon which came with roasted garlic smashed Yukon gold potato and Horseradish Mascarpone.
We had the opportunity to chat with Chef Justin and learned of his interesting background in the culinary arts
Allegretto has its own winery and that evening our wine was Allegretto 2014 Zinfandel from the Paso Robles appellation that well showed its 18 months French aging.
Two of our visits to wineries included luncheon. At Niner Wine Estates we first enjoyed a tour of the winery with Katie Bruce while the harvest and crush was still making it a very busy scene. In the vineyards some grapes where still being picked and in the winery we watched as Malbec grapes were being crushed and then placed in steel tanks. Estate varietals include Sauvignon Blanc, Pinot noir, Malbec, Merlot, Grenache, Sangiovese and Petite Sirah.
At Niner both the Tasting Room is large and comfortable while the dining facilities include an exhibition kitchen and both inside and patio seating. Our lunch included pea soup then pan seared scallops for my dining partner and the grilled flat iron steak for me.
The Dining Room is open for lunch Thursday thru Sunday from 12 p.m. to 3 p.m. with a Brunch offered on Sunday as well
Niner Wine Estates is located at 2400 Highway 46 West, Paso Robles, Ca 93446, Telephone 239-2233, web www.ninerwine.com.
At Vina Robles Vineyards & Winery we met with Catherine Jaeger, marketing manager, who led us through their spacious and scenic Hospitality Center. Adjacent is the Vina Robles Amphitheater where concerts are held from Spring to Fall. Located just off Highway 46 East the winery is surrounded by its many vineyards, all with individual names. Under the charge of Winemaker Kevin Willenborg a new winery, with much new state of the art equipment, was completed this Spring.
Part of Hospitality Center is devoted to the Club Lounge, available to Signature members and here we enjoyed lunch with Catherine. Here too Signature members have invites to special parties and events.
Vina Robles is located at 3700 Mill Road, Paso Robles, Ca. 93446, Telephone 805 227-4812, web www.vinarobles.com.
We had the opportunity to chat with Chef Justin and learned of his interesting background in the culinary arts
Allegretto has its own winery and that evening our wine was Allegretto 2014 Zinfandel from the Paso Robles appellation that well showed its 18 months French aging.
Two of our visits to wineries included luncheon. At Niner Wine Estates we first enjoyed a tour of the winery with Katie Bruce while the harvest and crush was still making it a very busy scene. In the vineyards some grapes where still being picked and in the winery we watched as Malbec grapes were being crushed and then placed in steel tanks. Estate varietals include Sauvignon Blanc, Pinot noir, Malbec, Merlot, Grenache, Sangiovese and Petite Sirah.
At Niner both the Tasting Room is large and comfortable while the dining facilities include an exhibition kitchen and both inside and patio seating. Our lunch included pea soup then pan seared scallops for my dining partner and the grilled flat iron steak for me.
The Dining Room is open for lunch Thursday thru Sunday from 12 p.m. to 3 p.m. with a Brunch offered on Sunday as well
Niner Wine Estates is located at 2400 Highway 46 West, Paso Robles, Ca 93446, Telephone 239-2233, web www.ninerwine.com.
At Vina Robles Vineyards & Winery we met with Catherine Jaeger, marketing manager, who led us through their spacious and scenic Hospitality Center. Adjacent is the Vina Robles Amphitheater where concerts are held from Spring to Fall. Located just off Highway 46 East the winery is surrounded by its many vineyards, all with individual names. Under the charge of Winemaker Kevin Willenborg a new winery, with much new state of the art equipment, was completed this Spring.
Part of Hospitality Center is devoted to the Club Lounge, available to Signature members and here we enjoyed lunch with Catherine. Here too Signature members have invites to special parties and events.
Vina Robles is located at 3700 Mill Road, Paso Robles, Ca. 93446, Telephone 805 227-4812, web www.vinarobles.com.
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