Table of Contents
(You can click on any of the links below and jump to the
respective sections)
News & Notes
Upcoming Events & Tastings
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R&B Cellars' Upcoming
Events & Tastings
*For additional information please email info@rbcellars.com or call (510) 749-8477.
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ZAP Good Eats & Zin
Thursday, Jan. 27th, 6-9pm
We're paired with the scrumptious
Bisou French Bistro!
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From the Winemakers
Happy New Year! We simply want to thank all of you for supporting us, for buying our wine, and for spreading the R&B word. Believe it or not, we saw our business increase this last year, even as the economy continued to stumble along! So, we wholeheartedly welcome this new year and look forward to sharing a lot more wonderful times and delicious wines with you. Thank you for believing is us. - Kevin & Barbara
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R&B Cellars Tasting Room
This month look for the opening of our brand spanking new Cooperative Tasting Room !!
A cooperative of eight wineries.
First flight is free!
2301 Monarch Street
(@ Rock Wall Wine Co.
on the old Naval Air Base)
CURRENT HOURS:
Thursday - Sunday, 12pm-6pm
Come and enjoy the Urban Wine Country Experience
Don't forget the killer view!
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Barbara's English Toffee
Makes 5 lbs.
Ingredients:
*� - 1lb walnuts, ground
*1 lb. semi-sweet chocolate, ground in food processor (Put in freezer first for a few minutes to make it easier to grate in the food processor.)
*2 � C sugar
*1 lb. salted butter
*4 T light corn syrup
*1 C water
*6 ounces finely grounded walnuts
Preparation:
1) Combine the chocolate and the walnuts and spread half in a thick layer over the bottom of a large un-greased baking sheet.
2) Combine sugar, butter, corn syrup, the 6 ounces of finely ground walnuts, and water in a heavy enameled casserole and place over medium to medium high heat.
3) Cook stirring constantly with a wooden spoon or spatula until a candy thermometer reads 280 degrees. Remove from heat and pour evenly onto the baking sheet. Spread evenly with a spatula.
4) Sprinkle remaining chocolate and nuts over the candy and pat down with a cold spatula. Let stand in a cool place for a few hours before breaking into bite size pieces.
Note: If you desire, wrap individual pieces in aluminum foil.
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The Activities of
Fall 2010:
Crush, Pressing and Barreling down,
Holiday Open House
 
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R&B Cellars, home of the wine that swings!
Keep on swingin'!
www.rbcellars.com
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