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April 2010
Issue No. 5
IN THIS ISSUE
In the Vineyard
New Releases
Calendar of Events
Dinner: No Plan, No Problem!


BANDWAGON BULLETIN BOARD

Will Call Members...
don't forget to come
and     get your February wines!  Deadline:  April 12th

BARREL ROOM DINNER
Saturday, April 24th
 -Tickets currently on sale...
 
BLEND EXPERIENCE
Saturday, May 8th
 -Tickets go on sale April 8th...
 
 FOR EVENT INFO:just click! 
 
    BBW birds


HOLIDAY CLOSURES
NONE THIS MONTH
 ...OPEN DAILY!!


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Greetings!       
 
There is just something about the electricity of April...the way the vibrant green of the vines contrasts with the grey skies full of spring showers. Our pictures really can't do these vineyards justice...come see for yourself!
 
            Port Weekend image 
 
Enjoy spring and all the promise that comes with it...
 
Cheers,
The Bogle Family & Staff
                                               
 
THE VINEYARD VIEW
Pruned VineBud break hit our vineyards in Clarksburg a bit earlier than usual this year, with the first tender shoots showing themselves on March 10th.  Though our area continues to get plentiful rain showers, the precipitation is still welcome. In these early spring months, rain won't affect the vineyards adversely, and might actually allow the vines to store enough moisture that they won't have to be irrigated later in the year.  Once the sun does start to shine and temperatures climb, these babies will really take off!  Just wait until next month!

Newly pruned vines

 
NEW RELEASES
2009 SAUVIGNON BLANC, California
 
Crisp, refreshing and vibrant...the 2009 Sauvignon Blanc from Bogle is here! Classically made, using reductive winemaking techniques and cold fermentation in stainless steel tanks, this wine has retained the true varietal character of the Sauvignon Blanc grape.
Freshly zested limes spring off the nose, followed by leechee nut and a tiny bit of orange peel. The citrus follows through on the palate, tinged by hints of tropical pineapple. Lean and light, yet surprisingly full of flavor, the wine finishes with brisk acidity that makes your mouth water for more!

Release date:  April 5, 2010                
Available nationwide!
 
Keep your eyes peeled for new vintages of the Old Vine Zinfandel and Cabernet, too!
FOR YOUR CALENDAR
It is that time of year...tasting time!  Join us at these events:
Saturday, April 17      5pm-9pm
4th Annual Downtown Sacramento Charity Wine Auction
Coloma Community Center, Sacramento, CA
 
Saturday, April 17      6pm-9:30pm
Taste of Elk Grove
Sacramento Asian Sports Complex, Elk Grove, CA
 
Friday, April 23          6:30pm-11pm
Wine and Food Jubilee 2010
Nut Tree, Vacaville, CA
 
Saturday, April 24      5:30pm-10pm
Feria 2010 
St. Francis Plaza, Sacramento, CA
 
Sunday, April 25        5:30pm-8pm
17th Annual Wine and Dine
Folsom Community Center, Folsom, CA
 
Wednesday, April 28      5:30pm-8:30pm
Feast for the Streets
Scottish Rite Masonic Center, Sacramento, CA
 
Friday, April 30          5:30pm-9:30pm
8th Annual Celebrity Chef Challenge
California Auto Museum, Sacramento, CA
 
EASY  PANTRY  DINNER...
CHICKEN PICCATA!
How often do you come home from work and think...now WHAT are we going to have for dinner?  This quick chicken dish is a take off on the classic, using items that are easily stored in the pantry, as well as frozen chicken breasts.  We frequently cook this up and serve with couscous or rice pilaf.  (Serves 4)
 
Ingredients: 
2 large chicken breasts
Salt/pepper/flour for dredging
2 tbsp. olive oil
1/2 small yellow onion or 1 shallot, minced
4 cloves garlic, minced
1 1/2 cup dry white wine (Bogle SB is perfect!)
1 1/2 cup chicken broth
1 lemon, juiced and zested
1 tbsp cornstarch
2 tbsp capers (optional)
 
Cooking instructions:
  • Lay the chicken breasts on a cutting board and carefully slice them in half, so that you have 4 thin breast "cutlets."   (Or you can pound them, but that's so messy!)
  • Season with the salt and pepper, then dredge in the flour. 
  • Heat a skillet over medium high heat and add the oil.  Fry the breasts about 3 minutes on each side, remove from the pan, and set aside and cover. 
  • In the still-hot pan, add a touch more oil if you need it, and saute the onion/shallots and garlic.  
  • Once they are nice and soft, add the wine, broth, juice and zest, deglazing the pan.   Throw in the capers if you are using them. 
  • Depending on your preference, add the cornstarch to thicken the sauce to your desired consistency. 
  • Return the chicken to the pan, coating with the sauce and cooking for a few more minutes at a lower heat.  Once cooked through, plate up and enjoy!
 
OUR WINE SUGGESTIONS: 
2009 Bogle Sauvignon Blanc
or 2008 Pinot Noir
 
 

Bogle Vineyards and Winery

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

Tasting room is open daily!