A Few Awesome Beer, Wine, and Food Events Happening in Sonoma County

Food + Wine Dinner Series: Trione Vineyards & Winery welcomes food and wine lovers to an intimate dinner series held on May 13th and 14th from 6-8:30pm. The winery features estate library wines and new releases paired with a farm-to-table menu prepared by local chefs of Peloton Culinary & Catering. This is a 3-4 course meal presented in a beautiful setting in the Old Stone Building overlooking the stunning vineyards of Alexander Valley. This is the perfect gift for mom, grandma, wife, or special person. The dinner is limited to 30 guests, the cost is $100 per person all inclusive. To purchase tickets please call the tasting room at 707.814.8100.

Santa Rosa Downtown Market: Visit the Wednesday night market for artisan food items, delicious street food, artwork, fun, and a wine and beer garden! May 10th, and 17th – 5-8:30pm in downtown Santa Rosa on 4th Street. Note: 4th Street will be closed early, park on 3rd or 5th and walk over.

Cooperage Beer & Yoga: Every Sunday get fit and drink beer with Cooperage Brewery from noon-1pm. It’s only $12 for a nice workout followed by a cold, delicious brew. They are also releasing a new beer each week, so there will always be a new surprise on for you to choose from! This will happen every Sunday for as long as people keep signing up for it! This is certainly the best drop in yoga deal around.

Beer & BBQ at the Coop: Cooperage is having Camacho’s Southern Style BBQ on May 12th for your grubbin’ pleasure. Belly up to the bar with some fantastic beers, play some cards against humanity or connect four, and enjoy the day. 

Live Music at Local Barrel: Every weekend starting at 5pm.

For more beer events, read my full article on SonomaMag.com here. 

 

North Bay Business Journals 40 Under 40 “to Watch”

I was recently nominated to be one of the North Bay Business Journals Young Professionals, 40 Under 40. My best friend nominated me of course, she thinks I am amazing, as all best friends should think about their besties. 🙂 Well I didn’t make the cut, but that’s okay. Today I saw that I was on the second best list, the “40 Under 40 to Watch”. That’s pretty exciting too, so goals for next year: be better, work more, do more things with the community, have no spare time. Maybe I will make the top list next year :).

 

Raising Funds for the Valley Fire Victims: Trione Matches upto $10K


Lake County has been devastated by a fire that’s taken the homes of so many. Shelters have been created at various locations throughout Napa and Lake Counties for the families who have lost everything.

My best friends father had to evacuate his home from the Barryessa Estates. The devastation is shown all over the news and in photos posted across social media channels. My Aunts live in Lake County and thankfully their homes were not affected. They now go to the Moose Lodge to help out by bringing toiletries, toys for the kids, and money that they can spare.

In Geyserville we decided to help out in a way that will hopefully be really impacting- at Trione we are sending a link around to collect funds and the Trione family is Mary hong up to $10,000. So far we have raised $1,000 just overnight. Through social media and blogs, I know we will reach $10K.

Please help us by donating if you can, or passing this along:

https://www.crowdrise.com/trionevineyardsandwi/fundraiser/trionewinery

It’s incredible to see so many people coming together to help these families.

This photo was taken at Fitch Mountain in Healdsburg.

Photo Courtesy of Anthony Rink Photography

Photo Courtesy of Anthony Rink Photography

International Food Bloggers Conference

I will be boarding a plane at STS tomorrow morning to head to Seattle {A food mecca} for the International Food Bloggers Conference where I am pouring Trione wines and will be blogging and tweeting live about all of the goods.

Follow along with the IFBC on twitter and check out the pretty pictures on Instagram.

I will be tweeting from @Moxie_Lady and @TrioneWinery as well as on Instagram {Moxie_Lady} and {TrioneWinery}. All photos are shot with a Nikon D5100 and Iphone 6Plus. If you like the photos I post of your food during the event, I am happy to share them with you for appropriate credit!

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http://moxielady.org/

I am most looking forward to listening in on these sessions:

– 11:30-12:30 Writing session: Honing the craft by Jess Thomson (Hogwash) LOCATED IN BALLROOM A

– 2:10 – 3:10 PM Writing, Food Photography and Prop Styling
 Andie Mitchell (Can You Stay For Dinner), Aran Goyoaga (Cannelle et Vanille, author, food photographer, food stylist), and Jenn Elliott Blake (A Blog Named Scout and prop stylist). LOCATED IN BALLROOMS A & B

I am bringing some cool schwag to the gift suite on Friday night: wine skins for those who are wanting to bring home a bottle of wine or olive oil from the event {These wine skins are the perfect travel companion and last for many uses} and while supplies last I’ll have Trione external battery chargers for your phone {this works for droids and iphone, all you need is your cord}. If you pick up a gift, please post a photo of yourself with it, or something cool, and tag us with #DrinkTrione. We love to see that people are using our schwag!!

Find me in the 3rd floor foyer on Saturday evening after the conference sessions for the grand tasting wine reception from 5:30-7pm. In the Metropolitan Ballroom I will be pouring at the expo from 7-9pm. Come say hello, post your photos, sip on Sauvignon Blanc, Pinot Noir, and Zinfandel.

I know there is going to be a lot of great food vendors, awesome gadgets to check out, good people to connect and network with!

See you there!

 

White Wine Spritzers: 31 days of Deliciousness for Summer

Summertime is the best time to enjoy a wine spritzer. It’s the perfect drink for the mom who wants to sip on something refreshing but also wants to be able to have more than one! The bubble water dilutes some of the alcohol and adds a little more excitement to the drink. Here is a list of recipes for the HOT July afternoons.
31 days of deliciousness created with the starting base of the 2013 Trione Sauvignon Blanc {you can use any white wine that you like because all recipes are still driven by the wine, you want to make sure it’s one you dig!} and bubble water.
ENJOY!!
Base wine and bubble water recipe:
3 parts wine to 1 part bubble water

Adjust as needed for larger groups

Basic simple syrup recipe:
3 cups water
3 cups sugar
Method:
In medium sauce pan bring water to boil then add sugar and stir until sugar dissolves (about 4-6 minutes). Turn heat down and simmer for 3 minutes then remove from heat and chill completely before using.
Buy a soda stream to have bubble water all year round! 

http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/

One
Sauvignon Blanc
bubble water
squeeze of lemon

 

Two
Sauvignon Blanc
1 ounce of Aperol
bubble water
garnish with orange twist

 

Three
Sauvignon Blanc
1 ounce of mint simple syrup
raspberry bubble water

 

Four
Sauvignon Blanc
thyme simple syrup
lemon bubble water
2 squeezes of Meyer lemon
garnish with Meyer lemon wedge

 

Five
Sauvignon Blanc
jalapeno zest
2 wedges of lime
simple syrup
lime bubble water
floater of 7up
garnish with jalapeno zest

 

Six
{Bloody Mary}
Sauvignon Blanc
3 ounces fresh tomato juice
basil
lime and lemon bubble water
garnish with lime

 

Seven
Sauvignon Blanc
bubble water
floater of St. Germain
lemon twist

 

Eight
Sauvignon Blanc
orangina
garnish with strawberries

 

Nine
Sauvignon Blanc
3 ounces of fanta

 

Ten
Blend:
Prickly pear peeled
2 ounces margarita mix
1 lime squeezed
1 lemon squeezed
simple syrup
Sauvignon Blanc

 

Eleven
Sauvignon Blanc
1 package of blueberries, pureed
simple syrup
lemon bubble water
a splash of sprite

 

Twelve
Sauvignon Blanc
1 grapefruit, squeezed
bubble water

 

Thirteen
Blend:
basil simple syrup
10 strawberries
add:
Sauvignon Blanc
bubble water

 

Fourteen
Cheryl-Temple:
Sauvignon Blanc
1 ounce grenadine
bubble water
garnish with cherry

 

Fifteen
Sauvignon Blanc
peach puree
bubble water
garnish with mint

 

Sixteen
Sauvignon Blanc
lemon bubble water
muddle blueberries
garnish with frozen raspberries {use the raspberries as ice cubes}

 

Seventeen
Watermelon soaked in Sauvignon Blanc blended
then add Sauvignon Blanc
bubble water
garnish with watermelon wedge

 

Eighteen
Sauvignon Blanc
Lemon grass simple syrup
1 blood orange, juiced
bubble water
garnish with a blood orange slice

 

Nineteen
Sauvignon Blanc
muddled mint and cucumber
{or make cucumber water by shredding it, blending, then straining}
lime bubble water
garnish with mint and slice of cucumber

 

Twenty
Blend:
Rosemary simple syrup
2 peaches, peeled
Sauvignon Blanc
Add:
bubble water
garnish with peach.

 

Twenty-One
Sauvignon Blanc
1 ounce lillet blanc
bubble water
2 wedges of tangerine, squeezed
garnish with a slice of tangerine

 

Twenty-Two
Sauvignon Blanc
10 strawberries thinly sliced
1 thyme sprig
6 ounces of lillet Blanc
2 lemon wedges, squeezed
bubble water

 

Twenty-Three
{Sangria}
2 bottles of Sauvignon Blanc
2 cups orange juice
2 cups pineapple juice
½ pineapple, cut into chunks
4 apples, cut into chunks
4 pears, cut into chunks
4 peaches cut into chunks
Add:
Floater of brandy
top with bubble water for each serving

 

Twenty-Four
Sauvignon Blanc
bubble water
4 dashes of bitters
orange twist for garnish

 

Twenty-Five
1 ounce lemon thyme simple syrup
Sauvignon Blanc
bubble water

 

Twenty-Six
Sauvignon Blanc
1 ounce ginger simple syrup
1 pear, pureed
Bubble water

 

Twenty-Seven
Sauvignon Blanc
Bubble water
fruit cube {link to JPV fresh blackberry, lime, grapefruit ice cubes}

 

Twenty-Eight
Sauvignon Blanc
1 ounce limoncello
1 lemon, squeezed
top with bubble water
garnish with lemon slice

 

Twenty-Nine
¼ cup of black cherries, blended or muddled
1/2 ounce agave nectar
Sauvignon Blanc
bubble water
top with ice
garnish with blueberries

 

Thirty
{Martini}
Sauvignon Blanc
1.5 ounces dry vermouth
top with bubble water
garnish with a sprig of tarragon
serve in a martini glass

 

Thirty-One
{Aper-tini}
Sauvignon Blanc
bubble water
apple juice
garnish with apple slice

 

 

 

Tomato Season!!

With the weather acting like it’s been Spring all along… the gardens are ready early for planting and prep. Fruits and veggies are coming into season early and the farmers markets are going to be opening soon!! Its a glorious time of year. At Trione we are hosting the Tomatomania crew and they’re going to be selling starters for your garden. They’ll have over 300 varieties and they just wrote a book: Tomatomania! It’s filled with creative recipes all revolving around the juicy tomato.

Here is one that I am excited about making this season:

Stone Fruit and Tomato Gazpacho

 

I am a big fan of gazpacho in all forms. Late peaches ripen about the same time as backyard tomatoes and this is one of my favorite summer time versions.

I always make a generous amount, but you can easily cut this recipe in half. I life to strain leftovers to use as a salsa-like topping on goat cheese and sandwiches.

 

  • 1 pound of peaches or nectarines, peeled and cut into small chunks
  • 1 large slicing cucumber, or 3 Persian cucumbers, peeled and cut into small chunks [note: slicers are what most large grocery store cucumbers and called]
  • ½ medium red onion, roughly chopped
  • 1 small jalapeño pepper, seeded and roughly chopped, or to taste
  • 2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 ½ tablespoons cider vinegar
  • 2 tablespoons freshly squeezed lime juice, more to taste
  • Kosher salt and freshly ground black pepper
  • 6 lime wedges, for serving
  • 2 tablespoons chopped basil or parsley, both if you have them

 

  1. Place ¼ cup each of chopped peaches and cucumbers, 2 tablespoons of red onion, and 1 teaspoon of jalapeño in a small bowl. Cover and refrigerate until ready to serve.
  2. Place 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeño in a blender and puree until the gazpacho is as smooth as you’d like. (If you have a small blender, you may need to do this in batchers.) Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and ¾ teaspoon each of salt and pepper. Chill for at least 2 hours or overnight. Taste again after chilling and add additional lime juice, salt, and pepper to taste.
  3. To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeño, and remaining tomato. Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste. Ladle the chilled gazpacho into bowls, top with tomato-peach salsa, and drizzle with olive oil.

 

Prime picks: Juicy tomatoes such as Jaune Flamme, Red Boar, Missouri Pink Love Apple, or Chocolate Stripes are great here.

 

Best left on the vine: Paste or plum tomatoes.

http://jessposhepny.com/

Beauty in Wine Country

This is one of the {many} reasons I live here, and others move here.
The flowering tress, the mustard, the nature. Pure serenity.

https://www.facebook.com/pages/Moxie-Lady/779811618738293?fref=photo

Harvest Time with Trione: My latest Sonoma Discoveries article

Harvest with the Trione Family

Jess Poshepny Vallery

 

As I anticipate harvest at Trione Vineyards & Winery, I picture how we get elbows (and knees)-deep in fruit. “Here we go team!” are the words that come out of everyone’s mouth as the trucks drive up with Russian River Pinot Noir from our River Road Ranch. The guys from the ranch step out of the truck with smiles on their faces as we start to process the first red fruit for our still wines (we pick some Chardonnay and Pinot Noir back in mid-August for a small lot of a sparkling brut).

 

Vineyard operations manager Kris Hicks works very closely with winemaker Scot Covington to ensure the best fruit is coming to Trione. The winery maintains 650 acres of vineyards, and only 2 to 3 percent are used for Trione wines. This makes for an exciting job for Scot. He literally cherry-picks small blocks on our ranches with Kris and decides what he would like to use from vintage to vintage.

 

At the sorting table

Everyone is excited when the red berries come in because we all belly-up to the sorting table to pick through the fruit after it goes through the destemmer. We are looking for bigger stems that did not come off, bugs, leaves and anything else that does not belong.

Working on the sorting table is fun – the Trione family comes out and the whole company works together – and we invite club members to join us.

Moxielady.org

Trione Pinot Noir grapes being sorted {Photo courtesy of Sherrie Housman}

 

A family affair

Local legacy Henry Trione started the family business more than 40 years ago.  In 2005, Denise, my boss and the operations director, her dad (Mark), and uncle (Vic) decided to get back into winemaking. During harvest, club members and guests are often greeted by the Trione family: Mark, Cathy, Vic, Henry, Denise and even little Georgia (Denise and Kris’ daughter: 4th generation) and invited to witness the harvest action and taste fruit right off the truck, if it’s available.

 

Family-owned may seem tough at times because there can be many different opinions about the way things should be done, but where I work, we love working for a family. We feel like we are a part of it and so do our guests. During harvest, the joy is seen on everyone’s faces and we are reminded what the wine business is about: making people happy and having fun doing it.

In the fall, my hospitality team and I have opportunities to “get dirty” in the cellar. After the grapes are sorted and the wines are fermented, the tanks are drained and the pomace must be dug out. One year our winemaker decided to turn a difficult task into a fun and educational activity: digging out a tank. We all shared in the dirty, tough job and turned it into a competition: who could dig out the tank the fastest?

Having been in the wine business for 13 years, I had never carried a hose around the cellar, let alone dug out a tank of Cabernet Sauvignon, until Trione. I thought I knew what I was in for but it wasn’t until I jumped in and felt pomace between my toes and sank into the tank until the cap came up to my knees that I realized this was going to be hard. With a heavy plastic shovel, I carved myself out a starting point and began scooping the pomace out through the small tank door, about a foot and a half in diameter.

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I could hear my co-worker Claire yelling out my time, and my heart began to race as I hustled to get through it. Between the weight of the soaking wet, slippery fruit and the heavy fumes, my body was tired, and I was only at minute five. With encouragement from my co-workers, I finished extracting six tons of Cabernet pomace in just over eighteen minutes, making me the fastest girl that year. Exhaustion took over my entire body after I was finished and, while it was exciting, I was very happy to go back to my job in sales and marketing. The Triones believe in education, so those who work for the company are taught as much as we can soak in. It’s a wonderful hands-on experience; and during harvest, the more hands-on-deck, the better.

 

Experience harvest – See for yourself

I love when our guests want to experience more “behind the scenes” action on their vacations or trips to the wine country. Some people have never seen a basket press or open-top fermentation tank; and if it’s not too busy, we can bring them into the cellar, let them walk up onto the cat walk and feel the cap (the part of the fruit that firms up at the top of the tank and is pressed down daily to extract color into the juice) inside the tank. Here they really see where the wine process starts, and we enjoy sharing our passion for wine with them.

 

Longtime local members Marilyn and Manuel have had the opportunity to get hands-on experience making wine since vintage 2011. New York City Club members Tony and Shawn live for these special experiences and are members at more than twenty wineries. They were lucky enough to stumble into the winery the day before fruit was scheduled to come in during 2010. Our winemaker asked if they’d like to come back and be put to work, and they agreed. Laughs were shared during the 7-hour workday; and when a lizard was found in a bunch of grapes, everyone squirmed.

 

Whether it’s sorting grapes at the beginning of harvest, seeing the process of punch-downs, or tasting samples of the wines from the barrel with Scot as the season winds down – we are always happy to share the love. There is something about knowing where the wine first started and how the grapes were processed that makes the finished wine taste so much better. The experience connects us to the product, and we remember those feelings. Harvest time creates memories, and we at Trione want to share those with our fellow wine lovers and guests.

 

To see the article, look for Sonoma Discoveries Magazine in all local stores {free} or visit Sonoma Discoveries here. 

Do you take “selfies”?! Come to Trione for Barrel Tasting and take your “selfies” with us!!

We see the “selfie” more and more these days and instead of hating, we decided we would embrace the “selfie”!! For The Wine Roads Barrel Tasting we want to see all of the “selfies” we can and we are giving something fun away!

Barrel Tasting is THIS weekend AND next weekend, over at Trione {My job}, I get to do all sorts of fun things! We love to play games with our guests and club members, we love to chat it up with everyone and show them a fabulous time.  For Barrel Tasting we are having a photo booth people can hang their memories on the fridge after the event and always remember us. And..we are making our own photo booth to encourage the dreaded “Selfie” that everyone cannot help but take! Triones INSTA-Booth, all photos shared on Instagram.

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Take a “selfie” {Or group shot} here at Trione, tag @TrioneWinery + @PelotonCatering with hastag #TRIONE on Instagram.  Each posted photo is a chance to win a VIP Lunch in the Vineyards prepared by Peloton, paired with Trione wines. Post your photos and tag us with a little blurb about why you like Trione and why you should win! Unlimited “Selfies” allowed. This is the time to come and bring out the photographer in you. Take shots of your friends being silly and goofy and possibly win an incredible private lunch in the vineyards.

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Team Trione + Peloton will make the decision for best photo 4pm on each Sunday. We will make contact with the winner on Instagram to give them their winnings!

We will have plenty of games to take you back to childhood to help set the mood: twister, SORRY, Checkers, Connect 4, and more. Enjoy some good old fashioned grilled cheese panini’s made by Peloton.

So friends, come out and see the Team and me and play!!

#WRBT2014

#Trione

#PTon

@TrioneWinery

@PelotonCatering