OUR FAVORITE VALENTINE

While there may be some wining and dining going on around our tables this Valentine's day, February also is a time for pampering the vines. Some of our most important nurturing happens just as the new year begins and often in the face of multiple storms rolling through the North Coast. During the past several weeks, vineyard manager Mark Welch and his team have been adding nutrients to the soil to replenish the root system and are pruning their way through the vineyards. Trellising work will begin soon for the new Sauvignon Blanc grafting we did last season. We expect to pick several tons this year and be able to produce at least 100 cases for release in the Spring of 2011.

In the cellar, the 2008 Chardonnay has already been bottled and is resting and perfecting. The 2008 Merlot, still in barrel, will be tasted and evaluated next month for bottling this summer and release in the Fall of 2011.

WHAT IS THE OPTIMUM TEMPERATURE FOR SERVING WINE?

In the last newsletter we talked about the influence the shape of a wine glass may have on your tasting experience.

But what is the proper wine temperature?

If red wines are served too warm, they tend to overpower with their alcohol. White wines, if served too cold, lose their nose and flavors. A good rule of thumb is to err on the "too cold" side rather than too warm. Once you have the wine in your glass, it will naturally start to warm and reach an optimum temperature. You can also hold the glass bowl in your hands to increase the warming process.

Restaurants tend to store their wine too cold, especially white wines. If they bring you a bottle that feels like it came out of the ice box, do not have it placed in an ice bucket. Place the bottle on your table and let it begin the warming process. If your meal goes long because you are just having TOO MUCH FUN, you can always use the ice bucket later to chill the wine a little. Most red wines should be presented at a temperature that will warm in your glass as you enjoy it.

Ultimately, wine is more enjoyable when it is served at a temperature that brings out the bouquet, flavors, structure and complexity

DINING OUT WITH KIMMEL VINEYARDS

Winery Restaurant partners JC Clow and William Lewis (left and second from right) with Jason and Jim Kimmel.

Expect to stumble into wine country at the Winery Restaurant in the heart of Orange County in Southern California. Partners JC Clow, William Lewis, and Chef Yvon Geotz have developed a hip, vibrant and sophisticated addition to the area's dining landscape.

The Winery Restaurant delivers a cutting-edge menu featuring contemporary California cuisine complemented by an extensive and impressive wine list.

Sommelier Lewis is excited to add our Chardonnay and Merlot to his wine list and we are very pleased to be offered alongside many well-known wineries.

If you are lucky enough to be in the area, stop in and say hello to JC and William. Be sure to call ahead for reservations and then plan on a wonderful experience.
View all restaurants carrying Kimmel Vineyards wines>

TICKETS NOW AVAILABLE FOR USD WINE CLASSIC ...


Kimmel Vineyards will be participating again this year in the 2nd Annual USD Wine Classic to be held July 25 at the University of San Diego.

The University has increased the number of tickets this year and anticipates another sold out crowd. Get your tickets early by going to www.usdwineclassic.com.

It was a great event last year and we expect it to be even better this year. More on the event in newsletters to come.