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BANDWAGON BULLETIN BOARD
AUGUST SHIPMENT
Last day for pickup: October 16th
NOVEMBER SHIPMENT
Week of November 18th
Pickup Party - Friday, Nov. 22nd
Please make sure your account is up-to-date!
bandwagon@boglewinery.com | |
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TASTING ROOM HOURS
Mon-Fri 10am-5pm
Weekends 11am-5pm
Upcoming Closures:
Friday, October 25th
(lawn closed for winery event)
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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We are tweeting now! Follow us!!
@BogleWinery | |
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Greetings!
It's nearing the end of harvest time, so we'll keep this newsletter short and sweet...hope everyone out there is doing well and enjoying the start of fall with a great glass of wine! Cheers, The Bogle Family & Staff |
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2013 CRUSH REPORT | |
How is it going in the Bogle cellar? Check out harvest as seen through the eyes of Beau Cornell, a member of our dynamic winemaking team.
 | | Chardonnay from the Bogle River Ranch |
We've made it about two-thirds of the way through harvest with so few hiccups that it's almost eerie. Not to suggest that our work ends with the last load of fruit! Fermentations need to complete, reds will be drained off their skins and pressed out, and there's still an extensive barrel program that will require patience and focus. I liken 2013's harvest to a swan: the birds-eye view being graceful and effortless, but beneath the surface a whirl of thrashing and movement.
We couldn't have asked for better fruit this year. Our viticulturist (and bit of an industry legend, Bibiana Guerra) has done a truly superb job of ensuring the grapes' quality before we ever see them at the winery. Working on a personal level with growers around California, Bibiana sees that Bogle's standards of excellence are present block by block, vineyard by vineyard. We are very pleased to see that her efforts and expertise, cultivated from decades of experience, have paid off.
The whites gushed in throughout late August and early September. And while they're only trickling in now, we've had an onslaught of reds that began in late September and will carry us through the end of October. The hand-picked pinot noir we have been getting from the Russian River is breath-taking, the Lodi zins are exploding with sweetness, and a personal favorite, our own Clarksburg petite sirah, is laden with voluptuous berries bleeding a deep purple juice. Our chardonnay is slowly finishing up fermentation in new American oak barrels, and already, the oak has imparted its delicate golden hue. Our crew has been as hard-working as ever and we're all looking forward to 2013 being an amazing vintage. |
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Events Around Town
FOR YOUR CALENDAR... |
Saturday, October 12 1pm-4pm
Wine Tasting with the Aggies -- UCDavis
Aggie Stadium, Davis, CA
Click for link...
Saturday, October 12 1pm-4pm
Taste of Natomas -- American Lung Association
Heritage Park Clubhouse, Sacramento
Saturday, October 12 5pm-9pm
Project R.I.D.E Trailfest 2013 -- Project R.I.D.E.
Project R.I.D.E Arena, Elk Grove, CA
Click for link...
Friday, October 18 6pm-9pm
YMCA Auction & Wine Tasting -- YMCA of Superior CA
Masonic Temple, Sacramento
Click for link...
Saturday, October 19 5pm-
13th Annual Kibble & Bids -- Homeward Bound
California Auto Museum, Sacramento
Click for link...
Thursday, October 24 5:30-8pm
Treasures of the Valley -- Sacramento Valley Conservancy
Sac State Alumni Center, Sacramento
Click for link...
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Looking for a quick, hearty and delicious slow cooker soup to have ready after that chilly day outside this fall? Try this dish and savor some of the season's coziest flavors.
Ingredients:
1 lb. Italian sausage
4 medium russet potatoes, chopped
1 yellow onion, chopped
2 T. garlic, minced
1 cup white wine
32 oz. chicken broth
1 bunch kale or chard, chopped
1 cup half & half
2 T. flour
Cooking instructions:
- Brown and crumble up the sausage over medium-high heat.
- Place sausage, potatoes, onion, garlic, wine and broth in the slow cooker.
- Cook on high 3-4 hours or low 5-6 hours until potatoes are soft.
- 30 minutes before serving:
- Mix flour into the cream, careful to avoid lumps.
- Add cream and kale to the slow cooker, stirring well.
- Cook for 30 minutes on high until thickened.
- Add salt, pepper and a pinch of cayenne to taste.
Serve with a green salad and some fresh Pugliese bread for a quick dinner. Add a glass of Bogle Reserve Syrah or Zinfandel to match the spicy flavors of the sausage.
Click Here to go to our Bogle Family Kitchen for
printer friendly versions!
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