Cooking Class: La Tavola 2016

Learn how to butterfly and grill Karabuta pork tenderloins to perfection with these special tips from our winemaker, Michael Barreto! Ingredients: 2- 1lb Karabuta Pork Tenderloins 2 Tbsp Le Vigne Extra Virgin Olive Oil 1 Tbsp Paso Robles Preserves Garden Confetti 1/2 cup Paso Robles Preserves Peach Pepper Grill Glaze Step 1: Begin by firing…

Il Formaggio: May 2016

We’re extremely excited to announce the cheeses that we will be featuring in our May wine club shipment this year! Central Coast Creamery Holey Cow A handcrafted artisan cheese made from whole cow’s milk in the beautiful central coast region of California. This semi-soft cheese is filled with small rond openings characteristic of a Swiss…

How to Grill the Perfect Top Sirloin Steak

Here’s some special tips on how to grill a top sirloin steak to perfection from award-winning chef and owner of Le Vigne Winery, Walter Filippini: 1. Let top sirloins sit at room temperature for 10-15 minutes while your grill is preheating. Season both sides of the meat. (Recommended: Paso Robles Preserves Tuscan Herbs mixture) 2….

Wine Enthusiast Scores

We are so excited to announce that we just got in the scores from Wine Enthusiast Magazine, and the results are everything we were hoping for! Le Vigne 2013 Cabernet Sauvignon di Domenico: 91 points Judges’ Notes: Dark chocolate, dried mint, roasted meat and black and red cherry arise on the lush yet lighter nose…

Acquarello: In Depth

Acquarello, meaning watercolor in Italian, is the name for our vineyard located a couple of miles north of the winery, on the bank of the Estrella river. Its name is a reference to the waters that created the rugged and sloping terrain. The property is currently planted with 33 acres of Cabernet Sauvignon, Merlot, Petit…

La Tavola: Spring 2015

Top Sirloin Steak Message from the Winemaker, Michael Barreto: “As part of our “keeping-it-local” theme this year’s wine festival, I thought that we would take the “La Tavola” Club down the same path by pairing our inaugural release of Cabernet Sauvignon from our Acquarello vineyard with top sirloin steaks from J & R Natural Meats……

Gouda Party: July 16

This is a rare opportunity to taste the rare Graskaas cheese, a Gouda produced each spring when Dutch cows have their first taste of the fresh young spring pastures. The lush young grasses give their milk a special creamy flavor and texture. Produced in limited quantities and for a limited time only, it is considered…

La Famiglia Shipment: May 2016

Here’s what’s in our May wine club shipment… Le Vigne 2013 Coure Della Vigna Tasting notes: Leading with Sangiovese characer, a rustic nose with flavors of cigar box, red raspberry, clove, and ginger are complemented by the robust structure of Cabernet with creamy texture, lingering tannins, and olive finish. Le Vigne 2013 Cabernet Sauvignon Di…

Cheese of the Week: Beemster X-O (Extra-Aged) Gouda

Beemster X-O- is revered by cheese connoisseurs for its amazing deep tastes of butterscotch, whiskey and pecan. Its deep tastes develop through natural aging of no less than 26 months in historic warehouses. Due to the unique milk and craftsmanship used to make each wheel of X-O-, it stays creamy while developing flavor, allowing for…

La Tavola: Spring 2016

Butterflied Karabuta Pork Tenderloin with Peach Pepper Grill Glaze Message from the Winemaker, Michael Barreto: “For this year’s wine and food adventure we looked to South America and the country of Argentina for inspiration. Why Argentina? With primarily a Spanish culture, and an influx of immigrants from all over Europe at the end of WII,…