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October 2012Issue No. 35
IN THIS ISSUE
Crush Report
Artist Reception
Bogle's Web
Rosé Mountain High
New Releases
On the Calendar
Curry, Spice & Everything Nice...


BANDWAGON BULLETIN BOARD


NEXT SHIPMENT

We're just a few weeks out!  We are working on a new software system for our wine club, so hopefully more streamlined, more efficient...yada, yada, yada!   

We'll be in touch with shipment and pick-up information as we have it!!  Thank you for your patience...



Make sure we have all your account info updated!!   

    BBW birds


TASTING ROOM HOURS
 
Mon-Fri  10am-5pm
Weekends  11am-5pm

Our lawn area will be closed Friday, October 26th
 
 
 A quick reminder:  we know many of you bring your families out to enjoy the winery, but please remember, children should be supervised at all times. Thank you! 


  






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Greetings!

HARVEST is rolling!  With perfect late summer weather lingering even as we enter into fall, this vintage has had all the hang time we could ask for.  Will you all knock on wood for us though...just in case?   
Cheers,

     The Bogle Family & Staff 

          

Sunset Harvest
Dusk Harvest at Sutter Ranch
BOGLE MAKES IT BIG!!

 

          Today Show Logo  

Did you see Bogle on the TODAY SHOW today??  Listed as a BEST PRODUCT OF THE YEAR, our Chardonnay took front and center at Rockefeller Center!

To see the video, click here...you'll find us around the 4 minute mark!

2012 CRUSH REPORT 
Crush at Dusk
Sunset Chardonnay Crush at Bogle
Bacchus, the Roman god of wine, certainly is smiling down on our vineyards this year.  As crush began in late August, when white grape varietals made their way from field to winery, everything seemed primed for a fantastic year.  Perfect weather, coupled with average crop loads, have combined to make 2012 a vintage to remember...and we haven't even bottled the wine yet!

 

With continued summer temperatures saturating our Delta vineyards, what the 2012 season is most marked by is its nonchalant pace.  While tons of fruit can frequently come roaring at the winery all at once, this year fields have timed it just right, allowing winemakers to better manage the aptly titled "crush."  "The pace this year has been slow and steady from our estate vines, as well as the vines we source from across Northern California," says Chris Smith, Director of Winegrowing.  "Each varietal has had all the right conditions to develop and mature."

 

This translates into outstanding quality, says Director of Winemaking, Eric Aafedt.  "It just looks exceptional," says Eric, "We're seeing good color, good extraction and great aromatics on the whites.  Even better, we haven't had to rush into the red varietals.  The timing was pretty much perfect here at the winery." 

 

With red grapes like Merlot and Pinot coming in now, winemakers expect crush to last for several more weeks.  Petite Sirah and Cabernet Sauvignon are usually the last grapes to be harvested, and with several more weeks of ideal weather ahead, they'll have all the time they want.  We'll all have to raise that glass to Bacchus when the cork is pulled on the 2012 vintage!

ART RECEPTION:  MICHAEL PIERETTI   
Saturday, October 6th  1-4pm

       
Symphony in the Night Sky
Symphony in the Night Sky

A picture paints a thousand words...and we are so pleased to have the amazing artwork of Michael Pieretti speak volumes in our tasting room.  Reknowned for unbelievable photography of our Delta, Michael's images showcase our gorgeous natural landscape.  In his own words, the artist's goal:  "Capturing the beauty and spirit of quiet moments with nature here in the California Delta and sharing them with you through my photography, writing and speaking." 

Come join the artist at a reception this Saturday from 1-4pm.

  

OCTOBER is WEB MONTH!   

         Website logo  

If you haven't checked out Bogle's web page in a while, now is a great time to take a peek!  With new information detailing our Sustainability Program, new Family Kitchen page and the addition of updated Tools for Trade, we hope everyone finds what they are looking for on our constantly evolving website!

www.boglewinery.com will get you there!!  

  

HIGH ALTITUDE BOGLE

Many years ago, Patty Bogle suggested that we start an ad campaign: "You find Bogle in the finest places."  Some of her examples included a high mountain picnic, around a cozy campfire, along a creek filled with rainbow trout, tailgating at Candlestick...around your family dinner table.  Chris and Joni Swanberg have proved what a great idea that was!  Thanks guys! 

 

We recently took a bottle of your new Petite Sirah Ros to Glacier National Park for a little picnic along the Continental Divide. It was a perfect match to the scenery. Here's a picture for you...

 

Chris and Joni Swanberg

                  Glacier, Wow!  

   

NEW  RELEASES

2010 Old Vine Zinfandel, California

Bold and vibrant notes of summer raspberry intoxicate the senses, enticing you to take a sip of this lively red zinfandel. Once on the palate, flavors of briary blackberries and ripe cranberries meld with tones of baking spices such as clove and nutmeg. Nuances are added from the young American oak, concentrating and enhancing the juicy mouthfeel. The full-bodied tannin structure relaxes into a smooth and supple finish: long, lingering and full of enjoyment.

 

2010 Petite Sirah, California

First produced by our family in 1978, this wine continues to stand apart as Bogle's heritage varietal!  Deeply inky, the wine coats the glass and lingers before the first sip has been taken. Heady aromas of boysenberries and blackberries headline the entry, while flavors of wild blueberries steal the show. Full-bodied and concentrated, seductive juniper and anise tangle with coffee and leather tones as the wine's finish lingers on stage. Enduring and enthralling, this wine is perfectly suited for an encore. 

 

Available:  Both wines are currently available at retailers, restaurants and wine shops nationwide!
 

Interested in our other current releases, click here! 

 

FOR YOUR CALENDAR...

Thursday, October 4              6pm-9pm

Treasures of the Valley -- Sacramento Valley Conservancy
CSUS Alumni Center, Sacramento, CA
   
Sunday, October 7                 1pm-5pm
Celebrate the Delta -- Walnut Grove Presbyterian Church
Home of Doug & Cathy Hemly, Courtland, CA
Saturday, October 20              11:30am-3pm
PAWS Elephant Grape Stomp -- ARK 2000
ARK 2000, San Andreas, CA

 

 Pumpkin, Coconut & Cashew Curry   
      and Gingersnap Ice Cream
We haven't shared too many exotic recipes, but we thought this curry dish would be fun for fall!  And who can resist ice cream with ginger and pumpkin?  Not us!!           Serves 4

 

Pumpkin, Coconut & Cashew Curry
Ingredients:
6 cups peeled, 1" chunks pumpkin or other orange squash
1 onion, halved and sliced
2 green serrano chilies, minced (to taste, of course)
1 can coconut milk
1 cup salted, roasted cashews
1 cinnamon stick
10 fresh curry leaves, OR 4 dried bay leaves
1 tsp. turmeric
1 tsp. cumin seeds
1 T. lemon juice
Salt
Vegetable oil
 
Cooking instructions: 
  • Heat a large frying pan over medium high heat, with 1 T. vegetable oil.  Salt the pumpkin chunks and add to pan.  Be careful not to crowd, and brown carefully, turning once after 5-7 minutes.  Set all pumpkin aside when browned..
  • In another frying pan, heat 1 T. vegetable oil over medium heat.  Cook the onion, stirring just a couple times, until deeply golden brown, about 15 minutes.  Set aside half the onion, keep the rest in the pan.
  • Add the chilies, cinnamon, and curry or bay leaves to the onion in the pan.  Cook over medium heat, stirring often, for about 2 minutes until the leaves are fragrant.  Add your spices and 1/2 tsp salt and cook 2 more minutes until all flavors meld.
  • Add the pumpkin and add the coconut milk.  Bring the entire mixture to a boil over high heat and cover.  Reduce the heat and simmer until pumpkin is tender, about 8-10 minutes. Stir in cashews and lemon juice, and add more salt to taste as needed. 

To Serve: 

  • Ladle the curry over top of your favorite type of rice.  Top with some of the reserved onions and serve!  

 

Gingersnap Ice Cream
Ingredients:
1 cup pumpkin puree (homemade is best!)
1 cup light brown sugar, packed
1 pint whipping cream
1/2 cup milk
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup crushed gingersnaps
1 T. bourbon
 
Cooking instructions:
  • In a large bowl, whisk all but the last two ingredients together (the gingersnaps and bourbon).  Strain through a course sieve.
  • Put mixture into an ice cream maker and freeze according to directions.
  • When frozen, deposit ice cream into a bowl and stir in the cookies and bourbon.  Cover and freeze until nice and scoopable!

 

Curry is an interesting partner for wine...

We suggest our 2010 Chenin Blanc or 2010 Riesling.  Both wines, with their off-dry style, will compliment the heat of the dish and be de-lish!

 

 

Click Here to go to our Bogle Family Kitchen!           


Bogle Vineyards and Winery

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

Tasting room is open daily!