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January 2010
Issue No. 2
IN THIS ISSUE
The Perfect Valentine's Getaway
New Releases
Quick and Easy Comfort Food


HOLIDAY CLOSURES
The tasting room
WILL
be OPEN
on President's Day,
Monday, Feb. 15th!



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Greetings!

Happy New Year from your friends at Bogle!!! Well, we've already broken one resolution:  to get this e-newsletter to you by the 10th of each month!  Oops.  There's always next month...   

Cheers,
The Bogles
 
12th ANNUAL PORT WEEKEND

Port Weekend image

Saturday, February 13 & Sunday, February 14
11:00am-5:00pm
$5.00 per person includes souvenir port glass. 
$3.00 per person for Bandwagon members


It is really hard to believe that this will be our 12th year hosting Port Weekend in February! There is just something about Valentine's Day, Petite Sirah Port, chocolate and strawberries that brings out the romantic in all of us. 

In all these years, we have only had two or three heinous weather days...last year especially.  We are looking forward to a return to good weather for Port Weekend this year.  I guess we'll just have to see...hope you can join us!


NEW RELEASES
Our first wine release of 2010 is here:
the 2008 Pinot Noir, California.  
Fruit from the cool confines of the Russian River Valley, from the coastal hills of Monterey and from the unique Clarksburg Delta combine to create a garnet-colored wine of complexity and finesse.  The first impression recalls a sun-dappled forest clearing, scattered with sweet wild strawberries and rustic mint.  These hints of pine, bright berry and fresh herbs follow on the well-balanced palate, surrounded by soft suggestions of tea leaves and violets.  Toasty vanilla winds itself throughout, wrapping around the finish:  long, silky and elegant.  
Look for this wine at your local retailer or fine wine shop soon!


THIS MONTH'S COMFORT FOOD: 
TORTILLA SOUP

This easy and hearty soup will warm up the chilliest of January days.  The best part:  prep and cook time is as short as 30 minutes!!  (Serves 4-6)

Ingredients:
1 medium yellow onion, chopped
2 small cans diced green chiles
2 tbsp chili powder
1 tbsp cumin
2 tsp cayenne pepper
1 can tomato puree (sauce will work in a pinch)
2 cans diced tomatoes
5 cups chicken broth
2 chicken breasts -OR-
2 cups cooked, shredded chicken (rotisserie works well)
Salt/pepper to taste

Cooking instructions:
· Sauté onion in a large soup pot or dutch oven with a little olive oil over medium heat until translucent.  Add the green chiles and cook for another minute, stirring frequently.  

· Add the spices:  chili powder, cumin and cayenne.  Cook for 2 minutes, allowing all the flavors to come together.

· Add the tomato puree and diced tomatoes to the pot, stirring well.  Once incorporated, pour in the chicken broth and bring to a low simmer.  

··If you are using raw chicken breast:  carefully submerge the chicken in the soup, whole, and allow to cook approximately 20-25 minutes, until it is fully cooked.  Remove with tongs, shred with a fork, and return to the soup.

··If using the cooked chicken:  Simmer the soup alone approximately 20 minutes, then add the shredded chicken and cook for 10 minutes more.

· Salt and pepper to taste...also add more spice as you like it!

Serve with: 
grated cheese, crushed tortilla chips, diced avocado, a squeeze of lime or a dollop of sour cream.  Enjoy!!




Bogle Vineyards and Winery

e-mail: info@boglewinery.com
website: www.boglewinery.com
Phone: 916.744.1139

Tasting room is open daily!