2011 Holiday Food and Wine Pairing Cinnabar Wines with Semi-Homemade Foods Beginning in 2002, our annual holiday food and wine story has covered a variety of angles including tips for pairing wine with food , cooking with wine, navigating holiday food and wine mishaps, and even our own version of a winemaker dinner.

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2011 Holiday Food and Wine

Sometimes it amazes me to think about how tiny Anderson Valley is by comparison to any other well known appellation within California. It’s even more interesting to compare it to famous winegrowing regions internationally. For an extremely small valley like ours to have any kind of reputation for premium winegrapes and wine is a big accomplishment, and it makes me proud to be a part of it.

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France and Napa vs. Anderson Valley

In response to the frequent queries I receive about blending wine, I will review the background and approach we use at Cinnabar.

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Blending and Blending Trials

I began cultivating relationships with grape growers in 1996 while sourcing fruit for Xcellence, our red blend that was later renamed Mercury Rising . Cinnabar had been making wine exclusively from estate fruit since 1986, but Xcellence’s popularity warranted supplementary fruit.

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Establishing Good Relationships with Grape Growers

Sixth in a Six-part Series. In this final segment of our series on the seasonal work of a winemaker, I cover the months of May and June.

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A Day in the Life of a Winemaker: May – June

Fourth in a Six-part Series. The fourth story in our six-part series describing the seasonal work of a winemaker covers the months of January and February, a period when “out with the old, and in with the new” has relevance to the wines we are crafting as well as past, present and future growing seasons. First, the time I spend filing Cinnabar’s California Grape Crush Report allows me to reflect on all of the fruit we made into wine as I record grower name, location, appellation, date, tons, brix, price, and how each lot was used (fermentation, distillation, etc).

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A Day in the Life of a Winemaker: January and February

In this video Cinnabar winemaker George Troquato shows the inside of our Paso Robles bottling facility, and the way in which our barrels are graded for production.

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Paso Robles Bottling Facility

In this second installment of our series describing the seasonal work of a winemaker , I cover the most exciting time of year: the September–October harvest. Some call crush the “Super Bowl of winemaking”; others say it’s the culmination of a year’s work.

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A Day in the Life of a Winemaker: September and October

Most people know that winemakers crush grapes and ferment wine in the fall, but I am often asked, “What do you do the rest of the year?” The short answer is, “I drink a lot of wine”.

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A Day in the Life of a Winemaker: July and August

It is been a fast six months since Rich Richardson joined Artesa Vineyards & Winery as General Manager. After several years at Justin Vineyards & Winery in Paso Robles, California, he was looking for a change.

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Meet Rich Richardson, Artesa‘s General Manager