The Most Complex of Simple Questions

In the tasting room, one of the most common questions asked to the attendants is “Which wine is your favorite?” If you are the questioner, you many notice that the recipient of this question pauses, looks up in a sort of “thinking” gesture and possibly lets out a quick “hmmmm”. In the span of approximately ten seconds, the questionee attempts to rescue the answer from a gyre of possibilities, swirling around a seemingly endless ocean of additional questions.

Cheese and Charcuterie Gone Board

Being the resident curd nerd at Le Vigne Winery, my duty is to bring the cheese! Following the latest cheese and charcuterie trends (yes, that is a thing), I wanted to create a board that was of individual portions, colorful and delicious. The way cheese boards are currently evolving to distribute in a crowd-friendly style is in individual cones, grazing boxes and “jarcuterie”. These are a few of the ways caterers, food stylists and cheese mongers are adapting in the cheese market during the current pandemic, to serve at events like weddings, birthdays and showers, to name a few.

Growing up in Italy with Chef Walter.

Life was simple, good, and we had just what we needed. We produced all our needs on the farm, including proteins, dairies, organic fruits & vegetables, wine, and more. The only staples we got from the market were sugar, salt, coffee (Nonna Maria mixed with toasted chicory seeds to save money), and sometimes canned tuna (Como is far from the sea, and fresh fish was very expensive). The currency used at the time between our neighboring families was a loaf of bread, a chunk of cheese, a small salami (when it was available), or a bottle of house wine. That means if you need help from me, you didn’t need money, and we had a good time after we finished the job. By the end of our lives, more or less, we will be even.

What do ill-fitting pants and pruned vines have in common?

Cane pruning is common practice in Organ and coastal vineyards, especially for pinot noir, but is an unusual occurrence in our area. Pruning techniques vary from area to area and winemaker to winemaker, depending upon many factors such as airflow, proliferation, canopy management, rain, and moisture. Because Paso Robles is typically a dry area, more foliage is desired for protecting the fruit from the sun.

El Paso de Robles – “The Pass of the Oaks”

For this months blog post we thought you might enjoy learning a little of the area that we love to call home (we certainly enjoyed doing the research for the blog).  The city’s full name is El Paso de Robles which is generally shortened to Paso Robles, with differing versions of how to pronounce it….

Italian Cuisine: Buon Appetito!

Le Vigne Winery is the culmination of a love of food, wine and family shared by owners Walter & Sylvia Filippini. Growing up in Lake Como, Italy, Chef Walter developed a passion for cooking and the kitchen at an early age. Some of his fondest memories as a child were time spent alongside his mother…


The harvest season is well underway and what better way to celebrate than to open a bottle of your favorite wine? At Le Vigne Winery, that often means popping the cork on a Nikiara, our Bordeaux-style blend. For this month’s blog post, we decided to take a close look as to what makes this wine…

Harvest Time @ Le Vigne

“And time yet for a hundred indecisions, And for a hundred visions and revisions, Before the taking of a toast and tea.” Excerpt from The Love Song of J. Alfred Prufrock by T.S. Eliot Mention the word “harvest” to the winemaker, Terry Culton, anytime between August and November of each year and you will notice…

Wine Barrel 101

Throughout the world, the oak wine barrel remains one of the most recognizable symbols associated with wine. We have romanticized the barrel and the act of aging wine inside of it to such a degree, that after the barrels have been used for their intended purpose they are often turned into tables, chairs, planters, ice…

What makes Le Vigne different?

It’s a question our tasting room hosts are frequently asked…..”What makes Le Vigne different from other wineries”?  While they could talk about our incredible wines, that alone is not what makes us different. They could talk about our extensive cheese selection, available for purchase from the tasting room 7 days a week. They could talk…