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April 2013Issue No. 39
IN THIS ISSUE
Extreme Makeover: Winery Edition!
Gold is Good
Art Season
Where is Bogle?
New Releases
Pouring Out and About
A Spring Specialty


IMPORTANT ANNOUNCEMENT!
Our lawn area will be closed until
Monday, April 29th!!
Thank you for your patience as we beautify our space!
 
 
 
BANDWAGON BULLETIN BOARD

 

FEBRUARY RELEASE

Deadline is approaching for pick up of the February wines:  APRIL 15th!!

If you would like us to ship it to you, please email us ...

 

bandwagon@boglewinery.com

    BBW birds


TASTING ROOM HOURS
 
Mon-Fri  10am-5pm
Weekends  11am-5pm
  
 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, with the vineyards and levees not advisable play areas.
Thank you! 


  




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  Greetings!

Bud break has come and gone here at the winery...occurring a few weeks earlier than normal.  From now until September, the  mad dash to maturity is on for these tender young vines.  Here's to warm days bathed in sunshine and the occasional shower to keep these shoots reaching for the sky...and the bottle!
  
Cheers,   
The Bogle Family & Staff
April 2, 2013
Home Ranch Chardonnay, April 3, 2013

PATIENCE IS A VIRTUE!  

Lawn Refurbishment   
  
First of all, if anyone has come out to the tasting room in the last few weeks, picnic basket in hand, let us start by saying "Sorry!"  We know many people have not been aware of the lawn refurbishment that is going on at our tasting room in Clarksburg. 
  
Long overdue, our lawn and picnic area are getting some much needed TLC!  To start, we dug out what was left of our patchy grass and have installed high-efficiency irrigation as well as additional infrastructure for electrical and lighting needs for the space.  A few overgrown trees were trimmed or removed to regain some gorgeous vineyard views.  We are also expanding the lawn area with a multi-use patio which will be sure to see lots of action this summer!
  
Currently, our ETP, Estimated Time to Picnic, is April 29th.  If you have plans to visit the winery before then, we do have some limited seating on the deck.  We encourage you to check the web page (click here) to watch for any updates on the re-opening of the area.  In the meantime, thank you for your patience...and we hope you will be able to come enjoy the space soon!
  
  
  

GOLDEN CHILD!  

Our 2011 Chardonnay sure has been causing a ruckus!  It seems to be a fan fave among
wine judges and customers alike!
Chardonnay    
  
 
2013 Jerry Mead's
New World Wine Competition
**DOUBLE GOLD** 
  
2013 Finger Lakes
International Wine Competition
**BEST CHARDONNAY**
  
2013 Houston Livestock & Rodeo Wine Competition
**GOLD**
  
2013 San Antonio Stock Show & Wine Competition
**GOLD**
  
2012 Beverage Testing Institute World Value Wine Challenge
**GOLD**  
  
  
  
  

A SEASON OF ART

 

Bogle has been inspired to hold several art events here at our tasting room in Clarksburg this spring! We hope you can join us...

 

Art Reception

Saturday, April 6th 1pm-4pm

featuring Linda Nunes, mixed media artist

Come meet the artist and view a collection of her works while enjoying some of our new spring sippers!

Cost: No charge

Ode to Patti
Ode To Patti
  

Art in the Vineyard

Saturday, April 20th 9:30am-2pm

featuring Aimee Rebmann, Creative Juices

This interactive event allows you to create your very own masterpiece while following Aimee's instruction, along with a wine and cheese tasting.  Novices welcome...no experience necessary!  Enjoy lunch in the vineyard while waiting for your canvas to dry...

Cost: $50 per person/$45 member price

Tickets on sale now.  Email tina@boglewinery.com

  Glass of Red
Glass of Red

 WHERE IS BOGLE? 

Eric Patrick and friends sure know how to have a good time!  Surrounded by the natural beauty of Bend, Oregon, we are so proud that Bogle was a part of their special trip!
  

Good morning Bogle Winery,

 Chillin' in Bend, Oregon

This past September we went on our annual hiking trip  with our best friends to Bend, OR.  We decided to enjoy a bottle of wine each day with our lunch.  What a great refreshing break during our rest time each day. The first day we stopped at the ˝ way point of about a 9 mile hike, sat the bottle in the cool mountain stream to keep it chilled and then had our lunch. The second day was a 14 mile hike. We stopped for lunch at a crisp and cool mountain lake (us guys took a dip!) and enjoyed another bottle of your Chardonnay with cheese and fresh sliced salami. It was wonderful!

 

Thanks, your Chardonnay was part of our great memories from those days!

 

Eric Patrick

   
  
  

NEW  RELEASES

2012 Petite Sirah Rosé, Clarksburg

Electric pink, this dry wine is perfect for all sorts of  fun; from picnic to patio and everywhere in between. Wild summer strawberries that drip with juice and stain your fingers fill the glass with liquid sunshine. Tart, crisp and refreshing, this wine quenches your thirst. Finishing clean and demanding another glass, this wine is a taste of all that we love about our California summer!

 

2011 Cabernet Sauvignon, California

Bogle's new Cabernet is classic, from its dark red cherry and currant notes to its touches of leather, pipe tobacco and sweet spice.  Undertones of eucalyptus and black tea leaves complement the concentrated fruit on the palate.  American oak aging creates a finish that can stand up to cellaring, yet be enjoyed now.

 

Availability:  The Rosé is available only at our tasting room in Clarksburg, while the Cabernet Sauvignon will be available at retailers and restaurants nationwide.

 

Interested in our other current releases, click here! 

 

FOR YOUR CALENDAR...

 

Saturday, April 6                    6pm-8:30pm

Spring for a Cure -- Cystic Fibrosis Foundation
Lake Natoma Inn, Folsom
Click for link...
  
Saturday, April 6                    6:30-10pm
Festa di Vino -- Point West Rotary
Scottish Rite Masonic Center, Sacramento
  
Sunday, April 7                       5pm-10pm
The Pink Ball -- ALS Foundation
Grand Island Mansion, Walnut Grove
  
Friday, April 19                        6:30-11pm
Solano Wine & Food Jubilee -- Northbay Hospice
The Nut Tree, Vacaville
  
Saturday, April 20                    6pm-9pm  
The Taste of Elk Grove -- Rotary of Laguna Sunrise
Sac Asian Sports Complex, Elk Grove
  
Wednesday, April 24                5:30-8:30pm
Feast for the Streets -- Francis House Center
Scottish Rite Masonic Center, Sacramento
  
Fennel Crusted Rack of Lamb
with Root Vegetable Puree
Spring lamb is a tender, flavorful treat.  This recipe was a favorite in Patty Bogle's recipe box, and has been enjoyed time and time again.    Serves 4, with 3 ribs per person.

 

Fennel Crusted Rack of Lamb
  
Ingredients:

2 racks of lamb, with 5-6 ribs per rack

1 medium sized head of fennel with 1 ˝ inches of frond attached, roughly chopped

˝ cup onion, chopped

4 cloves garlic

1 sprig of rosemary, sage, oregano

2 sprigs of thyme

Salt & pepper

  
 Cooking instructions: 
  • In a food processor, combine the fennel, onion, garlic, herbs and 1 tsp. salt & pepper.  Process until mixture combines to create a paste, but avoid it getting watery.
  • Salt and pepper the racks liberally. 
  • Using your hands, coat the lamb with the herb paste.  Press lightly to get it to stick.
  • Refrigerate the racks for 8-10 hours.
  • Preheat oven to 350 degrees.  Roast the racks for 20 minutes or until a meat thermometer reads 150-155 degrees.  Allow to rest 15 minutes before carving and serving.

 

Root Vegetable Puree
  
Ingredients:
6 large shallots, chopped
4 T. butter, divided
EVOO
1 lb purple top turnips, peeled and cut into 1"
1 lb parsnips, peeled and cut into 1"

1 lb carrots, peeled and cut into 1"

1/4 cup half and half

2 T. fresh thyme

Pinch of nutmeg

Salt & pepper, to taste

 
Cooking instructions:
  • In a large saute pan, heat 2 T. of butter and shallots.  Cook over medium heat until carmelized, about 10-12 minutes, stirring frequently.  Set aside.
  • In a large bowl, combine all the root veggies and the thyme leaves with a couple spashes of EVOO.  Season with salt and pepper.
  •  Roast the veggies until fork tender.  Remove from heat and back into the large bowl.  Let cool slightly.
  • Combine the shallots and vegetables, and add 2 T. butter.  Using the half and half, blend until soft, using a hand mixer or food processor.  Add the half and half a little at a time, to get to your desired consistency. 
  • Add a dash of nutmeg, and season to taste with more salt and pepper. 

Serve the lamb atop the puree, and alongside a glass of Bogle Cabernet Sauvignon or Pinot Noir.  Enjoy!!

 

Click Here to go to our Bogle Family Kitchen for  printer friendly versions!           


Bogle Vineyards and Winery
 
website: www.boglewinery.com
Phone: 916.744.1092

e-mail: info@boglewinery.com