Trend Setting Temecula Vineyard Treats Members to Quality
Last week, trend setting Stuart Cellars (http://StuartCellars.com), a Temecula Winery, rewarded its members with gourmet food at a member only party. Breaking with the tradition in the valley of serving pasta and pizza at free winery events, Stuart Cellars felt it was important to pair their award winning wines with food that would showcase the true flavors of their quality wines.
As Andre Simon said “United and well matched, food and wine are as body and soul, living partners.”
Chef Michael of Temecula Catering (http://TemeculaCatering.com) served three tantalizing appetizers, one for each of the newly released wines. He paired the 2008 Estate Chardonnay with heirloom caprese skewers with reduced balsamic vinegar. The second dish was a beef satay with spicy soy sauce and risotto cakes which was paired with a delicious 2008 Petite Sirah. And to pair with the yummy (a technical wine term) 2007 Zinfandel Port, the chef served a flourless chocolate cake with caramelized pineapple and coconut foam.
About Stuart Cellars Winery
As one of Temecula’s finest family owned wineries, http://StuartCellars.com opened its doors with one goal -- to make quality wine they proudly share with friends. Towards this endeavor, they’ve adopted many of the rich wine making traditions of the Old World, all the while maintaining a familiar California style.
Marshall and Susan Stuart encourage visitors to come and meet Marshall and Susan while in their tasting room and enjoy a picnic on the spacious grounds overlooking the Temecula Valley. A wedding at Stuart Cellars Winery is as exhilarating as falling in love.
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