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March 2010
Issue No. 4
IN THIS ISSUE
In the Vineyard
Art Reception
New Releases
Calendar of Events
Dinner Lickety-Split!


BANDWAGON BULLETIN BOARD

Hey Wagoneers...
Hope  ya'll are enjoying those February selections!  If you are a Will Call member, don't forget to come on down and grab these wines!  Deadline for pick up is APRIL 11th!!

    BBW birds


HOLIDAY CLOSURES
OPEN DAILY
 IN MARCH!!
Closed Easter Sunday 4/4/10


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Greetings!     Port Weekend image
 
March already?  Wow, time flies! 
We here at Bogle hope you are
taking time to enjoy those special
moments of each day.  No matter
what it has been like, a nice glass
of wine at the end of the day can
be perfect!

Cheers,
The Bogle Family & Staff
                                               
 
THE VINEYARD VIEW
Pruned VineSince so many of you reading this live outside our area, we thought you might like to take a peek each month at the vines!  
 
Beginning in mid-January, vineyard manager Warren Bogle and his crew started the hard work of getting all the vines pruned and ready for the spring budding season.  Near-record setting rainfall this year has had no effect on the dormant vines, though it might make vineyard work deeply mucky from time to time.  By this time next month, we expect to see a "green haze" out there:  hundreds of tiny green buds pushing their way out to greet the sun.  Now...if we could just get that sunshine to stick around...

Newly pruned vines

 

ART RECEPTION:  Barbara Arnold M.D.

SATURDAY, MARCH 13th
11:00-5:00pm 
 
Though her first calling is ophthalmology, Barbara Arnold's second love is painting and bonding with the Delta.  Her reverence for the outdoors is captured in the various mediums of oils, pleine air paintings and drawings.  Bogle is pleased to present Barbara's work in our tasting room through May 10th.  Please join us for wine tasting and a visit with Barbara at the kick off reception March 13th!
 
Arnold Artwork
NEW RELEASES
2007 Reserve PETITE SIRAH, Clarksburg

Tucked away in the heart of Merritt Island, the Quick Ranch continues to produce some of the most complex and well-structured wines Bogle makes.  Classic Clarksburg characteristics shine through in this deeply luscious and jammy wine, full of raspberry and juniper berry fruits.   Over two years in American oak barrels concentrated the flavors even more, leaving behind the suggestion of cinnamon, spicy clove and eucalyptus.  Full-bodied from first sip to lingering finish, this wine is ready to drink or can be cellared through 2018, if you have the patience.

 
Release date:  March 13
Available in our tasting room in Clarksburg

FOR YOUR CALENDAR
If you happen to be out-and-about, Bogle will be pouring at the following events this month:
Saturday, March 6       6:00pm
11th Annual Mystery Night & Wine Tasting in the Library 
Woodland Carnegie Library, Woodland, CA 
 
Saturday, March 13     6:00pm
8th Annual Folsom Wine & Jazz Festival
Folsom Community Center, Folsom, CA
 
Saturday, March 27     7:00pm
3rd Annual Night at the Museum
Aerospace Museum of CA, McClellan, CA
 
Sunday, March 28       2:00pm
13th Annual Rhone Rangers Grand Tasting
 
Fort Mason Festival Pavillion, San Francisco, CA
 
LIGHT and LICKETY-SPLIT... 
LETTUCE WRAPS!
This recipe was created after a member of the Bogle family had an exceptional dinner at a well-known Chinese food restaurant.  This easy meal eases the transition from heavy winter menus to fresher, lighter fare!  And...quick is good!
 
Ingredients: 
1 head butter or bibb lettuce
1 medium onion, chopped
2 cloves garlic, minced
1 package ground turkey breast
1 tsp red pepper flakes (optional)
1 tbsp chili garlic sauce
1 can water chestnuts, chopped roughly
2 tbsp soy sauce
 
Cooking instructions:
  • Heat a large saucepan or wok to medium-high heat.  Add 1 tbsp olive oil and heat until it shimmers. 
  • Saute the onion until starting to sweat, then add the turkey, garlic and pepper flakes.  Break up and brown the meat well. 
  • Stir in the garlic sauce, chestnuts and soy sauce and cook another 3-4 minutes. Remove from heat and allow to cool about 5 minutes.
  • When you are ready to serve, place about 2 -3 tbsp meat mixture in each clean, washed lettuce leaf.  Wrap and enjoy!!
OUR WINE SUGGESTIONS: 
2008 Bogle Sauvignon Blanc
or 2008 Bogle Merlot
 
 

Bogle Vineyards and Winery

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

Tasting room is open daily!