WINECOUNTRY.com OnLine Newsletter
October 2005
IN WINE COUNTRY
TABLE OF CONTENTS
Santa Barbara Itinerary
Wine Tours Taken Sideways
Santa Barbara Dining
Dining Out in Santa Barbara Wine Country
Wine Country Recipe
Chocolate Scream Dessert
Wine Country Featured Event
6th Annual Wine and Mushroom Festival 2005
WineCountry.com Drawing
Newsletter Contest—Enter and Win!*
 

Think Pink: Inman Family Wines

Think Pink: Inman Family WinesDrink a glass of Rosé and make a contribution to breast cancer research.

October is National Breast Cancer Awareness Month and winemaker Kathleen Inman, owner of Inman Family Wines has decided to donate 15% of all online wine sales in October to the Susan G. Komen Breast Cancer Foundation. Kathleen is best known for her Russian River Valley Pinot Gris and Pinot Noir produced from her organically farmed Olivet Grange Vineyard, but in 2004 she made a limited release dry Rosé aptly named "Endless Crush" to celebrate her 20th wedding anniversary which coincided with harvest. All three wines are made to accompany good food and conversation; visit the Inman Family Wines website to order wine and be sure to check out the recipes that pair perfectly with these exceptional wines.


Wine Basics® Class and Harvest Tours at Goosecross Cellars

Wine Basics Class and Harvest Tours at Goosecross CellarsTo enhance your visit to wine country this harvest season, stop by the small, family-owned and operated Goosecross Cellars in Yountville. Open since 1985, Goosecross is known for their intimate and friendly tasting room and excellent wines which are sold exclusively at the winery.

On Saturdays in October at 11 a.m., join their FREE Wine Basics Class conducted right in the vineyard. This fun and informative course on wine tasting and sensory exploration covers everything from tasting techniques, to serving hints, to industry jargon in plain English. On Fridays at 10am and Saturdays at 2:30 p.m., join their Harvest Tour. Goosecross takes you through their vineyard, the crush pad and barrel room to teach visitors about the magic of harvest.

Goosecross Tasting Room also offers tasting and sales from 10 a.m. - 4:30 p.m. daily. Click here to download a free tasting pass. Click here for information about these events: Reservations are required.


An Exclusive Invitation from Fetzer Vineyards

An Exclusive Invitation from Fetzer VineyardsFetzer Vineyards is dedicated to natural winemaking to enhance your personal wine drinking experience. The beauty of this Mendocino home inspires the natural approach to winegrowing. You'll find it in every glass of the exclusive limited release wines crafted for the Fetzer Reserve Wine Club.

These are the wines the winemakers make for themselves. Special wines from select lots, including vineyard designates and unique varietals such as Petite Sirah, and Malbec, as well as exciting blends like Syrah~Grenache. For $45 every other month, you will receive two bottles of exclusive and limited release Fetzer Wines. Your membership also includes invitations to exclusive member-only events and discounts on all wine orders. For more details about the Fetzer Reserve Wine Club and how to become a member, click here or email joel_clark@b-f.com.

*Currently Fetzer only ships wine to the following states: California, Colorado, Hawaii, Iowa, Idaho, Illinois, Minnesota, Missouri, New Mexico, North Carolina, Oregon, Texas, Virginia, Washington, Wisconsin and West Virginia. Call (800) 846.8637 for details.

WINE COUNTRY RECIPE

THE CHOCOLATE SCREAM DESSERT
aka FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Los Olivos Cafe is a popular upscale eatery that features many local wines and regional dishes. Menu items include chicken, sandwiches and pizzas for lunch and Mediterranean-influenced entrees like chicken parmigiana, pasta and salmon for dinner. Don’t miss the chocolate scream dessert, a flourless chocolate cake and caramel sauce, also featured in this newsletter for your baking delight.

Wine Country Recipe - Prawn Stir FryINGREDIENTS

Cake

  • 1 cup (2 sticks) butter, cut into pieces
  • 8 ounces semisweet chocolate chips (about 1 1/2 cups)
  • 1 1/4 cups sugar
  • 1 cup sifted unsweetened cocoa powder
  • 6 large eggs

Caramel sauce

  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup whipping cream
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 quart French Vanilla ice cream

PREPARATION:

For cake:

Preheat oven to 350°F. Butter 10-inch-diameter spring form pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)

For caramel sauce:

Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)

SERVING:

Cut cake into wedges. If desired, arrange wedges on baking sheet and re-warm in 350°F oven 10 minutes. Re-warm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with French vanilla ice cream.

Makes 10 to 12 servings. Enjoy!

 

 


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