"Wine World" Happy Hour
The winemakers at Cantiga barrel taste the new vintage of Herbert Vineyard Zinfandel. They also take us into a secret cellar to "mouse" for a rare, old wine.
Pruning has begun in the vineyard, and Silverio gives a quick demonstration. Rich, Seth and Christine then walk us through a blending trial of the new vintage of "Troubdour."
Christine gives a brief lesson on the basics of wine and food pairing. The winemakers then pull something really rare out of the cellar, with the help of Teeka, the "mouser."
Have you ever wondered if the Cantiga winery building was an old church? Rich and Christine discuss the design of the building, touching on its aesthetics and functionality.
Take a peak into the lab at Cantiga Wineworks. Rich reveals his inner scientist and answers everything you wanted to know (and then some) about the role of acidity in wine. Seth is up to his antics, and even Teeka, the winery cat, gets into the action!
The winemakers take a stroll through the budding vineyard and gardens, then give their "spiel" about non-malolactic winemaking--the method, the madness and the miracle. They then open something even older than Cantiga Wineworks--a 31-year-old what???
PAIRING FOOD WITH SEMILLON: The winemakers talk about the spring Wine Club shipment, then discuss how the Estate Semillon pairs with food. Christine gives a lesson on making one of our favorite dishes to pair with this wine.
PAIRING FOOD WITH BARBERA: Pizza is on the menu tonight! Rich, Christine & Seth create some amazing gourmet combinations of toppings, and discuss some of their favorite ingredients to pair with Barbera. Nicole "mouses" for a rare, old treat.
PAIRING FOOD WITH GRENACHE: The winemakers discuss the ingredients that go well with Grenache. Christine makes one of her favorite recipes to pair with the 2017 Estate Grenache--Spanish paella! Nicole gets in on the action as dinner is served and Rich mouses for Cantiga's first vintage of this wine.