June is celebration of Uncorked Wine Tours 4 year anniversary! Captain Katie would like to say THANK YOU
to all of our tasters and friends for your continued support, we couldn’t have made Uncorked what it is without you!
June Events Corner
Paso Robles Friday Concerts in the Park – June 20 – August 22, 2014
Templeton Wednesday Concerts in the Park – June 11 – August 20, 2014
Sneak Peak of July & August Events
Paso Robles Concerts in the Park – June 20 – August 22, 2014
Templeton Concerts in the Park – June 20 – August 22, 2014
4th of July, 125 Anniversary-Style – July 4, 2014
Lavender Festival – July 12, 2014
California Mid-State Fair – July 16 – 27, 2014
Wine Maker’s Cook off – August 9, 2014
Olive Festival – August 16, 2014
Paso Robles Classic Car Weekend – August 29 – 31, 2014
At Venteux Vineyards, the Goldenberg and Stelzle families are dedicated to producing exceptional wines. From soil to bottle, our hands-on approach allows us to uphold the highest level of care in all aspects of the wine-making process. We are continually working to improve and maintain a healthy and beautiful property for our neighbors,
our wine-country visitors and ourselves.
We consider ourselves to be purists. We strive to perfect every wine we produce by using only wild native yeasts and filling every bottle with the finest varietals from select vineyards.
Our farming and wine-making practices are 100% natural.
Ken was actually a mentor to Katie when she started Uncorked wine tours 4 years ago. He used to own his own limo company and was a wealth of knowledge when Uncorked began. Little did Katie realize at the time Ken would become one of Uncorked’s number one drivers and someone she could count on anytime. Uncorked is lucky to have Ken on their team.
“We had such a great time!!! “Captain Ken” was early (which I loved), he was an exceptional driver considering the road our rented house was on was incredibly bumpy! The wineries were awesome, great wine, great energy, loved that we had all those reservations, it made everything so simple. Ken was patient with us, but I appreciated how he and I communicated throughout the day making sure we knew when we needed to leave etc…The boxed lunches were perfect, and again Ken set everything up for us and let us take our time. Overall we had a blast, and Ken was so great!”
Dads and Grads June Special!!
Dads and Grads get 10% for
the month of June,
mention this newsletter
to receive the discount.
Food & Wine
The weather is warm and that means wineries will be releasing this seasons Rosés.
When to Drink Pink & What Pairs with Pink?
Rosés are perfect for spring and summer, as they are served chilled and can be a refreshing accompaniment to a variety of warm weather fare. Rosé wines also top the charts for food-friendly versatility. So, if you are opting for “surf ‘n turf” rest assured that a Rosé can handle both the seafood and the steak in one fell sip. It’s also a great picnic wine, as it tends to have both a lighter body and more delicate flavors on the palate, presenting a great wine partner for a ham, chicken or roast beef sandwich, along with a fruit, potato or egg salad and can even handle a variety of chips and dips. Rosés are also the perfect guest for a backyard barbecue, tackling hamburgers, hot dogs and even French fries and ketchup with ease.
While Rosé wines may have experienced the shaft for a decade or so when the wine market was flooded with “White Zin” look alikes, many consumers are helping to break Rosés out of the sweet, “wine cooler” mold and are embracing the broad stylistic offerings that are on the Rosé market from all over the world. Wine lovers and wine makers are both the better for it! Rose wine sales are on the rise as savvy wine lovers have discovered that many of these pink wines are not the sugary sweet wines of old, but rather sophisticated summer sisters of many red wine varietals. To offer even more incentive to “drink pink” the vast majority of rosé wines offer good value for the money.
Asian Chicken Lettuce Cups
1/4 cup hoisin sauce
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 pound ground chicken or turkey
1 large carrot, peeled and finely diced
3 cloves garlic, finely chopped
4 scallions, whites and greens separated and chopped
1 large head butter lettuce, leaves separated
in a small bowl, combine the hoisin sauce and soy sauce with 1/3 cup water.
In a large skillet or wok, heat 1 tbsp. oil over medium-high. Add the chicken and cook, breaking apart with a wooden spoon, until browned, 4 minutes.
Reduce the heat to medium, add the carrot and the remaining 1 tbsp. oil and cook, stirring, 2 minutes. Add the garlic and scallion whites and cook 1 minute. Stir in the hoisin mixture and cook until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
Divide the lettuce leaves among 4 plates. Top each leaf with the chicken mixture; sprinkle with the scallion greens.