Wine Club News - Wilson Creek Winery

Check out theFREEBIESRaving Fans!Have you had an extraordinary experience at our Winery? Wasone of our great staff members particularly helpful? Go to the WineClub section of our web site and click the Raving Fan button!Send us your Raving Fan story and, if we print it in thenewsletter, we’ll give you afreebie for your timeand efforts!FREE Balloon Ride!Go to the Wine Club section on our web site and clickon the link that says UP, UP, and AWAY! Your namewill be entered into a drawing to win a FREEHot Air Balloon ride from our friends atThe Grape Escape! Jeez, it’s good to be “family”!Email Fun PicturesIf you have any nutty (going nuts over Almond Champagne!?)pictures you took while visiting Wilson Creek, OR whileenjoying Wilson Creek wineanywhere, please emailthem to us atinfo@wilsoncreekwinery.comattention Mick. If we print it inthe newsletter, we’ll send you afreebie for your time andefforts.What Goes“Good”With Wine?Why stick with the standard coldbeer when grilled foods also go sowell with the right wine? One of theways to pair wine with your BBQ’dfoods is to consider the flavor of thesauce or marinade.• Citrus-based marinades match witha crisp, herbal white wine such as a Wilson Creek Sauvignon Blanc.• To balance a spicy bite on fish, chicken or pork, try a fruity whitewine like Wilson Creek’s Golden Jubilee or White Cabernet. Forspicy beef rubs, try soft, tannin reds like our 2003 Merlot or EstateSyrah.• Balance the flavors of sweet marinades with rich whites such as our2003 California Chardonnay. Fruity sauces and salsas can bematched by whites of equivalent sweetness, for fish and poultry.Steak requires a red with maximum grapiness, like a Beaujolais orGamay.• Spicy sauces and salsas are well-partnered with a Vouvray or CheninBlanc. For beef, try our Wilson Creek 2003 Estate Zinfandel.Poultry and pork will go with either!Some additional BBQ “hot tips” include:• Have all your tools and ingredients ready next to the grill before youbegin so food won’t burn while you run inside to get something.• Add interesting flavors by scattering dried herb clippings, bothsprigs and whole stems, over the coals. Basil and thyme are gentlysweet paired with fish. Try tossing on some broken cinnamon sticksfor a flavor that pairs with jerk ribs or chicken.• Prevent flare-ups by keeping a small spray bottle of water close athand and marinate and baste carefully.• Add tomato or sugar-based sauces at the end of the grilling process,as these products burn easily and don’t add to the meat’s internalflavor.Want to learn more aboutgrilling and wine pairing?Join us for the 1st Annual“Make Grillin’ Thrillin’” evening!Friday, June 23rd, 5:30PM - 7:30PMOur own Executive Chef, Gerry Kent, from The Forge, will be grillingsamples of beef, chicken, pork and shrimp, prepared with his ownsignature line of spice rubs and giving us tips on how to be the king(or queen!) of the BBQ! These rubs have been specially created topair with all of your favorite Wilson Creek wines and champagnes.Cost for this member exclusive event is just $35 for Club members and$40 for their guests! Just in time for the peak summer BBQ season!What a GREAT Father’s Day gift! Call (951) 699 - WINE (9463)to reserve your place!