NEWSPAPER
VISITING OUR VINEYARDS
NOVEMBER 2010 / PAGE 33 AUGUST 2010 / PAGE 35
Wilson Creek Winery Celebrates 10th Anniversary 10 years and millions of bubbles lat-
er, Wilson Creek Winery celebrates with 700 of their closest friends. You really know how to throw a party Rosie! Live music from Jonny Meza and a 3-course dinner. Matriarch Rosie Wilson’s birth- day was the winery’s opening day in 2000. It all started in 1996 when the Wil-
son family purchased a 20-acre winery. “We wanted to run a fun, family busi- ness producing great wines from the Temecula Valley”. The only previous wine making experience in our family was Gerry and Rosie’s attempts to make dandelion and rhubarb wine in their basement in Minnesota! We’ve come quite a long way. Now
ware and clothing. Always filled with a fun crowd! A 7,600 sq ft. event facility has been
Happy Birthday, Rosie!
stretching across nearly 100 acres, the winery sits adjacent to a small seasonal creek and a tree-shaded picnic ground complete with tables and a children’s play structure. Gardens and vineyards surround the winery and tasting room. Inside the spacious tasting room is a marketplace with unique wine-related merchandise, tapestries, select glass-
added to host receptions, corporate events and a variety of special events. The win- ery hosts concerts, weddings, grape stomps, comedy dinner theaters, luaus, cigar nights, and many charity fundraisers at their pavilion, gazebo and jazz stage. Home of the famous Almond Cham-
pagne, the winery has numerous pres- tigious international wine awards and Gerry is proud that Wilson Creek is unof- ficially the official winery of many Navy ships, including eight aircraft carriers. Wilson Creek Riesling and Temecula
Red wines at just $10 per bottle in honor of the 10-year anniversary. There will also be a new release from the winery called “Decade.”
By popular demand ROSIE Shares Some Time-tested recipes
ROSIE’S Double Decadent Delight 1. Make some big fat, yummy brownies (1/2-2 inches thick) 2. Add some vanilla ice cream (the good, creamy stuff with all the calories... hey it doesn’t have “decadent” in the recipe for nothing). 3. Sprinkle Decadencia Chocolate Port over the ice cream. The brownies will soak up some of the port. (This is probably not a good dessert for a kid’s birthday party by the way. They get all silly and can’t control their trikes) 4. Drizzle on some chocolate frosting. Some Wine Club members shared that they love using the Chocolate Body Frosting they got here at the winery (Wild Cherry sup- posedly is the best). Is this T.M.I. or what? (Too Much Information) 5. Sprinkle nuts and add a cherry. 6. Serve it with a glass of the Decadencia. 7. Workout everyday for a week to work off what you just put on. But isn’t it worth it?
ROSIE’S Cherry Port Sauce 1 jar cherry preserves (14-16 oz) 1 small orange 3-4 Tbsp. Chocolate Port Dash of pepper With a potato peeler, cut off several strips of orange rind and squeeze orange juice into pan. Add preserves and a dash of pepper. Simmer on low for several minutes. Remove rind. Cool a bit and stir in the Port. May be refrigerated for several days and warmed in the microwave. Serve with your holiday ham or turkey.
Enjoy!
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