News & Events
With summer right around the corner it’s time to start gearing up for BBQ’s and potlucks. This recipe is a easy one to make and goes great as a side dish, served with pulled pork sandwiches, or add some chicken to have a complete meal. Serve with a chilled glass of our Still Waters Vineyards Sauvignon Blanc and your friends will love it!
- 4 – 6 cups grated cabbage ( I buy the bagged coleslaw from Smart and Final)
- Chopped red onion
- Chopped cilantro
- 1 cup salted peanuts
- 1 small can mandarin oranges (optional)
- First Street Chinese Chicken Salad Dressing (Smart and Final)
- 1 cup crunchy chow mein noodles
Mix the first five ingredients together with a light amount of the dressing and refrigerate for a couple of hours. The cabbage quickly soaks up the dressing, but you don’t want it to become too soggy. Before serving toss in the crunchy chow mein noodles.
So easy and so good enjoy!!
Cabernet Sauvignon: the red grape behind many of the world’s finest wines can be mellow or hearty. It tastes primarily of black currant with overtones of blackberry and mint, and is traditionally aged in wood barrels, which gives it an oaky, vanilla note. Cabernet goes with beef, lamb, and goose and is also a great match for Brie, Cheddar and chocolate.
Chardonnay: The most popular white grape can taste semisweet or sour, depending on where it’s grown. Typical flavors are apple, tangerine, lemon, lime and melon. Chardonnay often has a smooth, buttery finish, and goes best with poultry, richer seafood like lobster or scallops and lighter red meat dishes.
Malbec: Is a popular black grape in Argentina and Chile. It makes an intense wine on its own, so it’s often blended with Cabernet Sauvignon and Merlot to soften it. Malbec is delicious with pork, veal and spicy foods.
Merlot: less tannic red grape than Cabernet Sauvignon but still complex, even a bit chewy. It is known for its flavors of plum, black cherry, violet, and orange. A perfect match for beef and pasta dishes, it’s also excellent with chocolate.
Pinot Gris or Pinot Grigio: Different names for the same white grape. In Italy it’s Grigio; in France and Oregon, it’s Gris; in California it can be either names both words meaning gray. These fresh, light wines are flowery and fruity- peach, grapefruit and melon predominate- with mineral aroma. They are an ideal pair with fish and chicken.
Sauvignon Blanc: Typically light white, has pronounced herbal flavors that make it a natural with fish and chicken. It also pair well with fiery, spicy foods.
Syrah: Rich red wine known for its peppery, spicy, blackberry and plum flavors; additional notes include licorice, bitter chocolate and mocha. Try it with hearty meats and Mexican cuisine.
Viognier: Traditionally more complex than Chardonnay, Viognier’s popularity is on the rise. Notable for spice, floral, citrus, apricot, apple and peach flavors, it is full-bodied, relatively low in acidity and great with spicy foods.
Zinfandel: Grapes are deep red, bordering on black. Zin is a bold peppery wine; often high in alcohol with a hint of fruity flavor reminiscent of berries or dark cherries. It is a great match for classic American foods like hamburgers and pizza, but hearty enough to hold its own with red sauces.
White Lightning Chili
I’ve been making this chili for about 15 years now, and I thought I was following the Pioneer Woman’s recipe, but when I googled it this morning I realized I have made lots of adaptions. So this is my updated recipe. Glad you guys enjoyed it!
- 2 cups cooked chicken, cut up
- 4 cloves garlic, minced
- 1 diced white onion
- 1 small can diced Ortega chilies
- 1 cup diced peperoncini
- 1 medium can of mild green enchilada sauce
- 1 can cream of chicken soup (plus one can of water)
- 2 cans beans – pinto or Great Northern, drained
- 1 Tablespoon Ground Cumin
- 2 teaspoons chili powder
- ½ cup chopped cilantro
- Salt and Pepper to taste
Now the easy part, just dump all these into your crock pot or soup pot. Heat thoroughly. Before serving add:
½ cup sour cream.
You can always add more spice with cayenne pepper or more chili powder. Garnish with tortilla chips, grated cheese, guacamole, or extra sour cream. Serve with warm corn tortillas and a glass of Still Waters Sauvignon Blanc!
Once again, I never make this chili the same way twice, but this is pretty much the recipe I used. Lots of times I use dried beans and soak them overnight, but this is the fast canned version. You can also use chili beans that already come in sauce to make it even easier.
- 1 pound ground beef
- 1 white onion, chopped
- 2 cloves minced garlic
- 2 cans kidney beans, drained
- 1 can pinto beans, drained
- 1 medium can tomato sauce
- 1 small can tomato paste
- 1 small can diced Ortega chili
- 2 medium cans chopped tomatoes
- 2 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon thyme
- 2 Tablespoons dried oregano
- 1/2 teaspoon cayenne
- Salt and pepper to taste
Brown hamburger meat with the chopped onion. Drain and transfer to your crock pot or soup pot. Add all of the other ingredients and heat thoroughly. Use your own palate in judging the spice level. I usually like to cook this for at least a couple of hours on low. Garnish with corn chips, grated cheese, sour cream or chopped cilantro. This pairs great with a lovely glass of Still Waters Merlot!
What a perfect day! The sun was shining and the wine was flowing with 37 barrels to taste and five different varieties, we could have not asked for a better event. Every year we look forward to Roll Out the Barrels. Not only do we get to taste so much delicious wine, we also get to see over 150 of our wonderful wine club members all in one day!
This year we tasted through the 2012 vintage. 2012 was the beginning of our three-year drought. Ultimately, we only received four inches of precipitation for the whole year. Fortunately, a permanent crop like grape vines, takes multiple years before the vines begin to show stress. One unusual advantage to drought conditions is low susceptibility to the extreme cold snaps that usually follow storms. The actual amount of frost days in 2012 was ONE, and that low was only 34 degrees. So unlike 2011, with over ten inches of rain where we experienced a fifty percent crop loss due to frost damage, 2012 had a great yield of about 220 tons of fruit. This is slightly above our average crop.
Therefore, the vines had very uniformed canopies and we were able to ripen the fruit to optimum flavors and stay on our somewhat normal picking schedule. The wines are more fruitful than what we saw in 2011. In our opinion, 2012 was a very good, uneventful year EXCEPT for it was the beginning of the widespread drought in the Paso Robles growing region and throughout the state of California.
What you should have experienced tasting through the barrels are fairly fruity, full flavored red wines. Most of these wines originated in 100 percent new French oak. They should lend themselves to complex, bold flavors with great potential for successful aging.
The following chart shows where each barrel tasted on Saturday ranked overall and what the wine in those barrels will be bottled as. Thank you to all who attended, we look forward to enjoying a bottle of the wine you helped create!
The Paso Robles Chapter of the Rhone Rangers organization is dedicated to the education and promotion of Rhone varietals and Rhone blends to local trade, media, and consumers, and of Paso Robles as a top California region in the production of outstanding Rhone varietal grapes and wines.
-Rhone Rangers Mission Statement
2016 is going to be a good year for Paso Robles. We as a wine region are becoming more well known and loved and continually evolving our approach to wine making and tourism. This includes several educational and fun events from the Rhone Rangers. The first event will be Sunday, February 14th, 2016 at Broken Earth Winery. There will be a “Rhone Essentials” Seminar in which you taste a top example of each of the principal categories of Paso Robles Rhone wines are you hear from winemakers and principals who have chosen the Rhone Ranger route in Paso Robles. The seminar panel will be moderated by Esther Mobley, Wine, Beer & Spirits Writer for the San Francisco Chronicle. The wineries and speakers representing the major categories will be:
- Viognier: Four Lanterns (Steve Gleason, Owner)
- Roussanne: Cass Winery (Steerling Kragten, Winemaker)
- White Rhone Blend: Calcareous (Jason Joyce, Winemaker)
- Dry Rose: Halter Ranch (Molly Lonborg, Associate Winemaker)
- Grenache: Broken Earth Winery (Chris Cameron, Winemaker)
- Mourvedre: Adelaida Cellars (Jeremy Weintraub, Winemaker)
- Syrah: Alta Colina Winery (Bob Tillman, Owner/Winemaker)
- Red Rhone Blend: Pomar Junction (Jim Shumate, Winemaker)
- Petite Sirah: ONX Winery (Brian Brown, Winemaker)
Following the seminar will be a Vintners’ Lunch in which seminar participants will be joined by Rhone Rangers principles and winemakers for a gourmet banquet lunch, prepared by local chef Jeffery Scott (click here to see the menu). The members’ Rhone wines will be passed freely among the luncheon and you’ll get to interact with the wine producers. Next, there will be a Grand Tasting & Silent Auction in which you will taste nearly 150 wines from the complete membership of the Paso Robles Rhone Rangers, including top single Rhone varietals and the best in Rhone blends. During the Grand Tasting, bid on lots donated by Rhone Rangers member wineries and help support the Rhone Rangers scholarship fund!
Seminar and Luncheon 10:30 AM to 1:00 PM (Silent Auction Preview 10:00am-10:30am)
Grand Tasting and Silent Auction 1:30 PM to 4:00 PM
Tickets for the seminar and lunch are $90, and seminar/lunch attendees will receive free entry into the Grand Tasting. Tickets for the Grand Tasting are $35, and free to qualified trade and media (advance registration is required).
Purchase tickets to the Rhone Rangers Experience
Sign up for the Rhone Rangers email list here
2016 “Varietal Nights” Series
Beyond the Rhone Rangers Experience, there will be eight smaller tastings throughout the year, each focused on a grape or a style of wine and hosted by a different Paso Robles Rhone Rangers winery. The 2016 schedule is below; tickets for each event go on sale about 6 weeks before the event:
- January 19 (at Derby) Petite Sirah
- March 8 (at Thacher) Red Rhone Blends
- April 19 (at Alta Colina) Mourvedre Seminar & Tasting
- May 24 (Venue TBA) Rose
- June 21 (at Eberle) White Rhone Wines of Summer
- August 16 (at Cass Winery) BBQ Dinner & Tasting of Best White & Red Rhone
- September 16 (at Tooth & Nail) Grenache
- December 6 (at Niner) Holiday sit-down dinner & Syrah tasting
As the year winds down, we want to thank each of one you for your continued support of Still Waters Vineyards. This past May we celebrated our 11 year anniversary and what a great 11 years it has been! The property continues to change and become more beautiful each year and we feel the wine has done the same. We hope you would agree. We love knowing that Still Waters’ wine has been on your dinner table, shared with family and friends.
We have a great year planned for 2016 and hope you can take part in some of the upcoming activities.
Happy Holidays and Cheers to a great 2015 and an even better 2016!
Paul, Pat, Kasey, Taylor, David, Carlos, Jesus, Pedro, Charlie, Jesus Jr., Martha, Sheila, Shelly, Rick, Carmen, Rachel and Lee
To cellar, or not to cellar? That is the ultimate question when it comes to aging wine.
Some assume the longer you keep a wine, the better it will taste, but multiple factors can influence the quality of a wine over time. Our winemaker and owner, Paul Hoover has some answers to your wine aging questions!
Ready to Drink
With 90% of all wine purchased being consumed within 12-18 months of production, there is a demand among winemakers to produce wines that are ready to drink now. These wines are delicate, soft, and smooth. In comparison, wines meant for aging may seem harsh and acidic, but those are the characteristics that will allow the wine to age beautifully into the future. With proper aging, some wines that are high in acid and tannins can develop into amazing wines. Once the tannins are allowed to soften, the fruit develops and the acidity comes into balance.
Ask the Winemaker
The structure of the wine – meaning acid, alcohol, and tannins will play a determining role in how long a wine will last. Ask the winemaker or tasting room attendant about these key components to learn if the wine will age well.
- Acidity: As wine ages, the acidity will fade. Typically a wine with a higher acid level and lower pH will have better aging potential.
- Alcohol: The best wines for aging will be 13.5-14% ABV.
- Tannins: Tannins are a structural component of a wine which allows the wine to change over time. Tannins come from the contact the juice has on the skins during fermentation and also from oak barrel aging.
Know the Variety
Know the variety. Certain varieties have intrinsic characteristics that allow them to age better than others. Although there are exceptions to every rule, white wine is traditionally meant to be consumed now. Varieties with smaller berries such as Cabernet Sauvignon have a very high skin to juice ratio. This creates higher tannins from the skins and seeds leading to wines that can age over 10 years.
One tool I use to test the wine is to leave about 1/4 of the bottle of wine overnight for sampling the next day… if you can! If the wine still tastes good the next day after the oxygen exposure there is a good chance the wine has many years to go.
Taste for Time
If an older wine still has good acidity on the finish, it still has more time to age. When purchasing a wine you think may age well, it is always best to buy at least six bottles. Taste one bottle each year to be able to learn how the wine evolves over time to develop a sense of how the wine will age.
Age for Memories
My favorite reason to save and age wines is to remember the year the wine was made. Maybe a marriage took place or a new grandchild was born. One tradition we have at Still Waters is to save a wine from the year each grandchild was born to drink at their 21st birthday or wedding.
September is California Wine Month and that is an exciting time for us folk in Paso Robles. We know wine. We love wine. It is arguably the lifeblood of this area. Every year across 11 sub AVAs in Paso Robles luscious plump grapes are grown to be made into a product that has always been in demand. Our vintners provide wine grown in the unique soils and hills of Paso Robles that cannot be duplicated nor ignored. In turn we welcome tourists who come to be relieved of the wearisome world and bask in the joviality that wine and cultivate. We’re very proud of the oasis we have created and in honor of this we have compiled a timeline of the Paso Robles Wine Industry for your enjoyment.
1790’s: Wine grapes are brought to the area by Franciscan monks. Vines are established at the Asistencia on the Santa Margarita Ranch as well as Mission San Miguel Arcangel.
Late 1870’s/Early 1880’s: Indiana rancher Andrew York establishes Ascension Winery, later known as York Mountain Winery, planting some of the region’s earliest Zinfandel vines.
1886: The city of El Paso de Robles (The Pass of the Oaks) is founded.
1914: Ignacy Paderewski purchases Rancho San Ignacio and Rancho Santa Helena in Paso Robles. Grows Zinfandel and other varietals.
1950’s, 60’s, 70’s: Bordeux and Burgandy varietals introduced to Paso Robles area, most notably Cabernet Sauvignon, Pinot Noir, and Chardonnay.
1970’s and 80’s: Rhone varietals are introduced to the area. Gary Eberle and Cliff Giacobine plant 700 acres of Syrah, bringing to the region its first Rhone varietals.
1990: There are fewer than 20 wineries in Paso Robles.
1997 : JUSTIN Vineyards & Winery’s Bordeaux-style ISOSCELES named one of the top 10 wines in the world by the Wine Spectator.
2004: Still Waters Vineyards opens for business.
2007 – AB 87 law passes, requiring wines of Paso Robles AVA origin to list Paso Robles first (prominently) on label
2008 : The Paso Robles AVA expanded by 2,635 to extend its southern border
2010 : Saxum Vineyard’s James Berry Vineyard 2010 wine designated number one in the world by Wine Spectator
2013 : Paso Robles Wine Country named Wine Enthusiast Magazine’s 2013 Wine Region of the Year
2015 : More than 32,000 vineyard acres and more than 200 wineries in Paso Robles AVA
We are excited to be featured in this amazing PG&E commercial about the importance of being energy efficient during the drought. We think the vineyard looks beautiful and are happy that so many people all over California will get to see the gorgeous views Paso Robles has to offer. Thanks PG&E for selecting Still Waters Vineyards to be featured!
Throughout history, mankind has faced a myriad of questions in which the mind reels and boggles with the enormity of said idea. About this time one would assume man also learned how to make alcohol to help with those hard to take facts of life. Today we’ll explore one such question…What is the difference between a Syrah and a Petite Sirah? If you’re anything like the rest of us, you’ll have grappled with this question time and time again when presented with a choice between the two. Why are there two? Is one smaller? Why is it spelled differently? Were you drunk when you wrote this? As we said earlier… hard hitting questions. So, without further ado, let’s start our exploration.
Syrah and Petite Sirah are two different varietals with very different flavor compositions. Syrah is the older of the two grapes and originates from the northern Rhone region in France. Syrah has a bit of an old, murky past dating back (predating even!) to the Roman times. Pliny the Elder may or may not have written about Syrah in his Naturalis Historia but DNA testing being what is was back then, we can’t know for sure. Syrah is the product of two obscure and now relatively defunct varietals Dureza (father) and Mondeuse blanc (mother), both native to areas close to the northern Rhone region. Syrah flavor composition is heavily dependent on the climate in which is it grown. Syrah does best in a warm (but not too hot) climate, and on well-drained, rocky soils; it buds relatively late and ripens relatively early; is not prone to disease or rot, making it a hearty yet valuable varietal. Paso Robles offers a warmer climate and varied soil conditions that generally impart flavors of dark fruits, sometimes smoke, meat (particularly bacon), leather and a white pepper finish. Syrah will benefit from being laid down for about 5 years and will make you forget about Bordeauxs. You’ll probably have heard of Shiraz, which is what the Australians and South Africans generally label their version of Syrah. The climate is hot and dry and gives forth a markedly younger, jammier Syrah. For that reason, a distinction is made, but is not legally enforced in the United States. Syrah has a lengthy and illustrious history, it is worthy of our admiration for its durability and adaptability.
Petite Sirah has a much younger history. Also commonly known as Durif, Petite is a cross between Syrah (father) and Peloursin (mother), another red grape from the Rhone region. Sometime in the 1880’s French botanist Francois Durif found that his Peloursin had been pollinated by his Syrah and had produced a vine marked by saturated color (the skin is nearly black) and very dense fruit clusters. In 1884 Petite Sirah was introduced in Alameda County (East Bay) and has steadily grown in popularity ever since. Petite Sirah is a very late ripening grape with a thin skin and is hence susceptible to the ravages of late season rains common in the Rhone region. Today Petite Sirah is virtually nonexistent in its native France but thrives in the United States, Australia, Israel, Brazil, Argentina, Chile, and Mexico. Petite Sirah is a big bold red that you can remember by noting that there really is nothing Petite about this wine. The grapes are small and concentrated, but the flavor they impart is huge. The tannins are strong, the color a deep inky red and the flavor fairly acidic with firm texture and mouth feel. The bouquet has herbal and black pepper overtones and typically offers flavors of blue fruit, black fruit, and plums.
So what have we learned? Syrah and Petite Sirah are their own varietals. Never again will you have to gaze confused at a tasting menu wondering if you should just pick the Syrah because why would you want a smaller version? In fact both varietals offer a lot, whether you want to just open a bottle to share with friends or pair it with something particularly delicious for dinner. The fun about wine is that it is ever evolving and the flavors always will show you something new. Don’t be afraid to try new things and don’t worry that you’re not a “wine connoisseur”. If you like it, drink it. And you won’t ever know if you like it, until you try it…am I right or am I right?