We have chocolate covered strawberries for all mothers visiting Charles B. Mitchell Vineyards on Mother’s Day from 11am – 5pm. And as always we will be serving complimentary cheese and crackers plate with your wine tasting. Barrel tasting is always free at the winery.
Mark your calendar for Saturday 1pm-5pm March 2nd, 2019 for a Mardi Gras Party at our winery. Do you like Gumbo, Red Beans and Rice, corn bread and King Cake?! Then you don”t want to miss this event. There will be prizes and barrel tasting and MORE! Contact Ray for more details and to RSVP at 530-620-3467 or ray@charlesbmitchell.com. Including a special Mardi Gras wine sale!!
It may not be particularly apparent, but Zinfandel and pizza share a common origin. Zinfandel, which has become the California “work horse” varietal, is from Croatia, while pizza originated in Naples, less than 250 miles away.
Zinfandel, known as “Crljenak Kaštelanski” in Croatia, has a deep-rooted history in California. It established its tradition during the Gold Rush, when Zinfandel migrated from the Northeast region of the U.S. to the West. Its production skyrocketed in this time period because the grape could be easily cultivated using the traditional European “head pruning” technique, which didn’t require special equipment or scarce resources. The ready availability of Zinfandel, combined with its versatility and substance, made it highly popular with the area’s miners. Today, Zinfandel is an established red table wine and the third highest-grown grape in California.
It may not be particularly apparent, but Zinfandel and pizza share a common origin. Zinfandel, which has become the California “work horse” varietal, is from Croatia, while pizza originated in Naples, less than 250 miles away.
Zinfandel, known as “Crljenak Kaštelanski” in Croatia, has a deep-rooted history in California. It established its tradition during the Gold Rush, when Zinfandel migrated from the Northeast region of the U.S. to the West. Its production skyrocketed in this time period because the grape could be easily cultivated using the traditional European “head pruning” technique, which didn’t require special equipment or scarce resources. The ready availability of Zinfandel, combined with its versatility and substance, made it highly popular with the area’s miners. Today, Zinfandel is an established red table wine and the third highest-grown grape in California.
Like Zinfandel, pizza in the United States has its roots abroad. Pizza migrated to the United States with Italian immigrants during the late 19th century, becoming popular in places with large Italian-American communities, such as New York City, Chicago, Philadelphia and Saint Louis. However, its popularity really took off after World War II, when returning troops created a large demand for the delicious dish they had discovered overseas.
When combined, Zinfandel and pizza create the perfect match—no Cupid necessary. Pizza is basically high gluten bread, tomato puree and mozzarella cheese seasoned with herbs and garlic, which produce fragrant odors. The brightness of the modest acidity of the wine is perfectly balanced by the tomato puree, which are typically very acidic. Zinfandel’s light tannins are perfect with the cheese and complement the tomato acidity. Both the wine and food have harmonious fragrance. Zinfandel is also very versatile and pairs well with a variety of pizza types, from the classic pepperoni and cheese to the heavy meat lover’s variation.
During our Bottle-Your-Own Wine event starting Friday February 16 through Monday February 19, 2018 we be offering Charles’ famous Artesian Pizza bake in our fire belching pizza oven for our customers bottling wine. You will have the opportunity to bottle Zinfandel, Cabernet Sauvignon and our much asked for Cotes de Consumnes wines.
So after your done bottling your case of wine, sit, relax and enjoy some pizza with a bottle of our Pizza Zin. See you then!
Summer is a time for being outdoors, friends & family, and of course, BBQs. While it may be easy to reach for a beer while on the grill, wines actually make for a better barbecue companion. Whether you are a white or red lover, there is a perfect wine pairing to match the various tastes of every BBQ dish. With summer in full swing, try pairing these wine pairings at your next outing:
Seafood: The crisp green fruit flavors of Sauvignon Blanc are high in acidity, which pairs best with grilled seafood, cutting the fatty texture of the fish. Try the 2013 Estate Reserve Sauvignon Blanc for crisp flavors to complement your grilled salmon.
Vegetables: Grilled vegetables are full of fresh flavors and carry a crunch. It is best to serve them with the crisp flavors of green apple, lemon and pineapple that come from an unoaked Chardonnay. Try this pairing with the 2012 San Francisco Cup Chardonnay for a refreshing experience.
Brisket: This hearty and thick cut of meat is best paired with a wine that can stand up to it in weight and structure: Cabernet Sauvignon. The full-bodied wine has flavors of dark cherry, vanilla and hints of green pepper, which highlight the richness of brisket. Try this pairing with our Monsieur Omo, a Cabernet Sauvignon and Zinfandel blend that’s perfect for the job.
Ribs: Juicy meats like ribs need a bold wine to cut their fat. Wines like Syrah are high in tannins and complement the flavors of ribs while cutting the fatty texture. Try this pairing with the award-winning 2012 El Dorado Syrah, which received 92-point rating from Wine Enthusiast.
Mushrooms: The meaty quality of mushrooms pair best with Cabernet Franc. As a food friendly wine, Cabernet Franc pairs well with mushrooms because the balanced flavors of plum and blackberry are not overpowered by the mushroom. Try the 2012 El Dorado Cabernet Franc for a balanced palate.
Sausage: Jammy and brambly flavors of ripe cranberry and a black pepper finish are characteristics of Zinfandel that pair nicely with spiced barbecue dishes. The spice in the wine highlights the spicy notes in sausage, while it’s acidity cuts the fat in the meat. Try this pairing with our 2013 Old Vine Spanish Creek Zinfandel.
Steak: The intensity of the steak you’re grilling should be matched by the intensity of the wine. For medium-sized cuts, try a medium-bodied Zinfandel. The berry aromas and lively fruit flavors complement the range of sauces to pair with the steak. Our medium-bodied 2013 Green Vineyard Reserve Zinfandel is a perfect complement.
Burgers: Burgers are a blank slate for people to add the flavors and textures of their choosing, though you have to be careful not to overpower these creations with an overly sweet wine. Zinfandel offers the perfect balance of pepper and spice and will pair great with any burger. Add a 2012 Amador County Zinfandel with your burger for a complete meal.
Chicken: When pairing wine with chicken, it is best to try a lighter wine and avoid sweet sauces. A Grenache blend, with its pronounced red fruit flavors, offers tannin and acidity levels that are generally medium along with a medium body that are a perfect match for full-flavored BBQ chicken. Try this pairing with our Cote du Cosumnes, a versatile Grenache, Syrah and Mourvedre blend that’s perfect for any BBQ dish.
It may not be particularly apparent, but Zinfandel and pizza share a common origin. Zinfandel, which has become the California “work horse” varietal, is from Croatia, while pizza originated in Naples, less than 250 miles away.
Zinfandel, known as “Crljenak Kaštelanski” in Croatia, has a deep-rooted history in California. It established its tradition during the Gold Rush, when Zinfandel migrated from the Northeast region of the U.S. to the West. Its production skyrocketed in this time period because the grape could be easily cultivated using the traditional European “head pruning” technique, which didn’t require special equipment or scarce resources. The ready availability of Zinfandel, combined with its versatility and substance, made it highly popular with the area’s miners. Today, Zinfandel is an established red table wine and the third highest-grown grape in California.
Like Zinfandel, pizza in the United States has its roots abroad. Pizza migrated to the United States with Italian immigrants during the late 19th century, becoming popular in places with large Italian-American communities, such as New York City, Chicago, Philadelphia and Saint Louis. However, its popularity really took off after World War II, when returning troops created a large demand for the delicious dish they had discovered overseas.
When combined, Zinfandel and pizza create the perfect match—no Cupid necessary. Pizza is basically high gluten bread, tomato puree and mozzarella cheese seasoned with herbs and garlic, which produce fragrant odors. The brightness of the modest acidity of the wine is perfectly balanced by the tomato puree, which are typically very acidic. Zinfandel’s light tannins are perfect with the cheese and complement the tomato acidity. Both the wine and food have harmonious fragrance. Zinfandel is also very versatile and pairs well with a variety of pizza types, from the classic pepperoni and cheese to the heavy meat lover’s variation.
If all this talk about Zin and pizza made you hungry, be sure to come out for Endless Pizza Night on Fridays from 5 PM – 9 PM, where you can try this heavenly combination for yourself!
You’re all set for your 4th of July BBQ: You’ve invited your friends, bought all the food and supplies, and begun to marinade your meats in your family’s secret recipe that has been passed down from one generation to the next. The only thing missing now is the final piece that will bring it all together: the right bottle of wine.
Contrary to popular belief, wine is the perfect drink for any barbecue and it’s easy to see why. Not only is it a great conversation starter (“I love this vintage! Where is it from?”), wine’s tannic qualities clear your palate and allow you to truly savor the taste of the meats you tirelessly prepped overnight in your secret family recipe. Plus, as if that weren’t enough, wine doesn’t leave you feeling bloated and drowsy, letting you enjoy the party well into the evening.
Ready to host the best barbecue ever? Uncork a wine at your next outing to and you’ll be putting smiles on everyone the minute they hear the cork pop!
Want to try a light and refreshing wine and food pairing? Look no further, we’ve got the perfect summer pairing for you! We teamed up with The Press, a Mediterranean-style bistro in Sacramento, to create a food pairing for our 2013 Estate Semillon.
The Press is known for creating dishes that use local and seasonal ingredients to bring the richness of the Sacramento Valley to the table. They paired our 2013 Estate Grown Semillon with a mixed green salad of strawberries, almonds, jack cheese and a lemon vinaigrette.
The Semillon varietal is full-bodied, like Chardonnay, with flavors similar to Pinot Grigio and Sauvignon Blanc. It is often blended with Sauvignon Blanc, but is also great on its own. Hints of lemon, apple, and pear can all be found in Semillon, along with lanolin, ginger and oak flavors. Semillon is only grown across a total of 1,000 acres of land in the U.S., making this varietal a hidden gem.
During the pairing, The Press’s staff described how “the earthy, leafy greens framed the salad’s flavors, which offered a sweetness from the fruit offset by the light acidity of the vinaigrette. The Jack cheese and almonds were a particularly nice complement to the rich, round flavors of this refreshing summer wine.” Yum!
Want to try this pairing at home? The lemon vinaigrette recipe used for The Press’s salad is shown to the left, so you can impress your friends with this refreshing summer pairing! Share your version of this pairing on our Facebook or Twitter.
For a taste of more delicious summer dishes, visit The Press at 1809 Capitol Ave Sacramento, CA 95811.