BANDWAGON BULLETIN BOARD
Last day for Will Call pick-ups is Sunday, April 27th!
April 12 - Cheese & Wine Seminar
Tickets go on sale March 12th!
July 12 - Blend Experience
*Note date change*
Tickets go on sale June 12th!
Please make sure your account is up-to-date! Contact us at:
TASTING ROOM HOURS
April 20th : EASTER
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.
After a mild and dry season, it is nearly unbearable to be seemingly starting our California winter in March! Our area is finally seeing some much needed rainfall and extended forecasts show storms coming through intermittantly for the next several weeks. The farmers in the family are happy about this! Guess the rest of us will just have to wait for our spring to start!
The Bogle Family & Staff
Winter Vines with a Fresh Pruning!
NEW YEAR - NEW VINTAGES
Your favorite Bogle wines are coming out of their
barrels and into their bottles as we transition to new vintages during the next few weeks. Bigger structure and more complex aromatics across all the varietals mark 2012 as an exceptional growing season. Keep your eyes open for these great selections at a retailer or restaurant near you soon!
2012 Merlot, California - Ripe plum, dark cherry and toasty vanilla are hallmarks of our silky, easy drinking, yet full-bodied Merlot...
2012 Old Vine Zinfandel, California - Cranberry and spicy clove are balanced with notes of pink peppercorn in this polished yet perfectly balanced Zin...
2012 Petite Sirah, California - Now THIS is Petite Sirah at its best: big, dark, luscious and muscular, with flavors of blueberry pie and nutmeg...
2012 Essential Red, California - Bringing out the best of Cabernet, Syrah, Zinfandel and Petite Sirah, the Essential is just that...a must for lovers of juicy and jammy red blends...
2012 Cabernet Sauvignon, California - This classic Cab showcases cassis and bright cherry fruit along with a finish of pipe tobacco and toasty American oak...
2012 Reserve Chardonnay, Clarksburg - Hand-selected fruit from our family's River Ranch was 100% barrel aged in new American oak, with monthly stirring of the lees and 100% malolactic fermentation. The resulting wine is rich, succulent and dripping with tropical fruits, while finishing with a velvety texture you simply can't resist!
LIMITED RELEASE: Available in our Tasting Room in Clarksburg.
WHERE IS BOGLE?
Long time family friends and local Clarksburg residents Dick and Marlene Marshall found Bogle wines in not one, but two restaurants on their trip to Alaska. In Fairbanks, and then again in Denali National Park, our Cabernet Sauvignon and Petite Sirah were the perfect accompaniments to their vacation meals!
Remember to snap a picture and let us know where you happen to find Bogle, be it near or far...!!!
TASTINGS AROUND TOWN!
Come try your favorite Bogle wines at these events supporting
great local causes!
Saturday, March 22nd 6pm-11pm
Sacramento Heart & Stroke Ball - American Heart Assn.
Saturday, March 29th
Taste of Elk Grove - Laguna Sunrise Rotary
Sacramento Asian Sports Complex, Elk Grove
CHICKEN & DUMPLING SOUP with Sage
While we wait for winter to wane, try this delicious and homey soup. Just like Grandma's, with a few fresh updates!
1 cup onion, chopped
2 cups fresh mushrooms, sliced
1 T. olive oil
1/4 cup flour
5 cups chicken broth
1 cup dry white wine
1 lb. rotisserie chicken or cooked chicken breasts, chopped
1 cup frozen peas
1/2 cup pitted kalamata olives, sliced
1 T. lemon juice
1 tsp. ground sage
8 sage leaves (plus 1/4 cup olive oil for frying)
Scallions, thinly sliced, for garnish
2 cups all-purpose flour
1 cup buttermilk
2 T. olive oil
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp salt
1/4 cup scallions, thinly sliced
1 T. fresh Italian parsley, chopped
- Fry the sage leaves: in 1/4 cup oil over medium heat, cook two at a time. Cook for 60 seconds, turning once. Drain on papertowls and set aside.
- In a large Dutch oven or soup pot, cook onions and mushrooms in 1 T. oil over medium heat for 6-7 minutes until soft and liquid has evaporated.
- Stir in flour until completely combined.
- Whisk in the broth and wine at the same time, and cook until thickened and bubbly.
- Stir in chicken, peas, olives, lemon juice and ground sage. Bring to a light boil.
- Prepare the dumplings: in a large bowl, combine flour, baking soda, powder and salt. Stir in green onions and parsley. Add the buttermilk and oil, stir until moistened.
- Drop dough, 1/3 cup at a time, into the bubbling soup. Cover and simmer for 10 minutes, or until a toothpick comes out clean when inserted into a dumpling.
- To serve, sprinkle with scallions and the fried sage leaves.
Pair with a glass of 2012 Reserve Chardonnay for a white wine or if you prefer red, try the 2012 Merlot!
Click Here to go to our Bogle Family Kitchen for
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