Cambria Winery

By: Amanda Frederickson - A Life Well Lived

Full disclosure, I never really used to care for artichokes– I just thought they were a lot of work for little reward, plus they turn your fingers black when dealing with them. 

However after trying April Bloomfield’s recipe for Pot Roasted Artichokes, everything changed. I am obsessed with the way she cooks artichokes, making them amazingly delicious and totally easy to prepare. 

I adapted her recipe to make it a little less fussy and it is perfection. You will look at artichokes completely different from now on. Serve these artichokes alongside a Cambria Chardonnay for a perfectly light supper. Enjoy! 

Pan Roasted Artichokes with Capers and Mint 

Ingredients

1 lemon, sliced 

3 to 4 pounds small artichokes 

1/4 cup olive oil 

2 garlic cloves, thinly sliced 

1 1/2 cups white wine 

1 tablespoon drained capers 

1/4 cup torn fresh mint leaves 

Sea salt 

Directions

Add lemon slices to a large bowl of cold water. 

Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain and cut about 1" off from top. 

Trim stem with a pairing knife removing the tough outer layer. 

Cut artichoke in half and scrape the hairy choke and discard. 

Place artichoke in lemon water. 

Repeat with remaining artichokes. 

Drain artichokes and pat dry. 

In a large sauté pan over medium high heat, heat olive oil. 

Place artichokes cut side down in the pan and reduce heat to medium-low. 

Scatter garlic over the artichoke halves, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes. 

Add wine; cover pan, reduce heat, and simmer, without stirring until the artichoke stems are very tender, 10 to 15 minutes. 

Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. 

Reduce heat and cook artichokes until they are golden brown, about 3 minutes. 

Serve artichokes warm or room temperature, drizzled with pan juices, mint and a large pinch of salt.

Written By : Kristin Mansky of Modish & Main

Nix any doubt you have in your mind about this tasting like some overly healthy, vegetable substitution of a burger. Carnivores and vegans will unite over something that tastes this insanely delicious. The juicy flavors of the teriyaki marinated portobello mushrooms pair perfectly with a layer of smoked gouda cheese (we even used vegan cheese) and grilled pineapple with onions. 

I’ve ordered a few portobello burgers over the years while out at restaurants, but I couldn’t believe how easy it is to make these right at home. The rich layers of flavors throughout every bite will quickly make you forget any desires you had for a traditional burger. No really, you have to give these a try and see for yourself just how tasty they are! My meat-eating significant other gave me two thumbs and asked if there was any more. 

HAWAIIAN PORTOBELLO MUSHROOM BURGER

Ingredients (yields 2 burgers):

(2) Portobello Mushroom Caps

Pineapple (sliced into 1/2” rings) 

Brioche Buns 

Smoked Gouda Cheese Slices (use Vegan, if desired) 

(1) Yellow Onion (sliced into 1/4” rings) 

Romaine Lettuce 

Avocado (sliced) 

Teriyaki Sauce 

Olive Oil 

Directions: 

1. Start with your portobello mushroom caps. Give them a good scrub in the sink and then on a cutting board, flip them over and remove the stem and gills with a spoon.

2. Brush a small amount of teriyaki sauce onto the mushroom caps, but don’t worry about getting it perfect. Next, place the mushrooms in a sealable bag and pour 1/4 to 1/2 cup of teriyaki dressing into the bag. Move the liquid around a bit to get a nice coating on the entire mushroom and then place in the fridge to marinate for at least 1 hour.

3. In the meantime, prep the rest of the ingredients. Slice the pineapple into 1/2” rings with the core removed. Also slice the yellow onion into 1/4” rings. Brush both the pineapple and the onion with olive oil. This is to ensure they will not stick to the grill.

4. Turn the smoker on to 375°. Choose the pellets you desire, we used applewood. Once the grill is up to temperature, place the portobello mushrooms (cap side down), onions and pineapple onto the grates. Since we are using a smoker and not a grill, the mushrooms take slightly longer. Cook time varies from 8-10 minutes, flip and cook for another 4-6 minutes. Continue to flip the pineapple and onion as well.

5. Once the mushrooms are almost done cooking, add the slices of smoked gouda cheese. Leave on until melted. Also place the brioche buns onto the grill to get them slightly toasted.

6. Remove all items from the grill and bring inside to the prep station. Assemble the burger as follows; bun + mushroom + cheese + pineapple + onion + lettuce + avocado + bun.

Queue the Don Ho or Jack Johnson tunes, fire up the smoker, pour the Chardonnay and enjoy each and every bite of this Hawaiian inspired meatless creation. Aloha!

Written By : Kristin Mansky of Modish & Main

We are into the heart of summer and things are starting to heat up with these savory grilled jalapeño poppers. They serve up a healthy dose of spice but are tolerable with a creamy cheese mixture and sizzling bacon.

Growing up in Wisconsin, adding spice to any meal involved a dash of black pepper and that’s it. I’ve come a long way over the past 10 years living in California and that includes eating jalapeños! 

I remember the first time we made these I was so nervous to take my first bite in fear that they would be too spicy. Cautiously nibbling that first bite, I was pleasantly surprised at how delicious they were. They only contained a fair amount of heat that just added to the flavor profile. I think I ended up eating half the tray! 

Grilled Jalapeno Poppers

gluten & dairy free optional

Ingredients:

12 medium to large jalapeños (halved and de-seeded) 

8oz cream cheese (vegan cream cheese optional) 

1 cup shredded sharp cheddar cheese (vegan cheese optional) 

1/4 tsp smoked paprika 

16 slices of thin cut bacon, cut in half lengthwise 

Directions:

1. Cut the stem off the jalapeños. slice into halves. remove the seeds and membrane using a spoon. If you like them extra spicy leave some seeds.

2. In a small bowl, combine the cream cheese, shredded cheese, and paprika.  Spoon a small amount of the mixture into the jalapeño halves. 

3.Wrap the jalapeños with half a slice of bacon and secure with a toothpick.

4. Grill should be set to low/medium heat and place jalapeños cut side up until the bacon begins to crisp. Cook for approximately 4-5 minutes. 

Be careful of the bacon grease on the grill, you may have to use a piece of tin foil to prevent flare ups.

Whether you are serving these up as an appetizer or even as a side dish, you’ll want something refreshing to help combat the spice. I love sipping on a crisp Cambria Wines Chardonnay that compliments not only the heat of the jalapeños, but also the rising summer temperatures. 

Love this recipe? Share it with your friends on Pinterest! 

Written By : Kristin Mansky of Modish & Main The addition of a Traeger grill to our back patio has opened up a whole new array of insanely delicious recipes that just can’t be duplicated without using a wood-fired, smoked barbecue technique. The layers of natural flavor that the wood provides your meats and vegetables is unlike anything else you’ve ever tasted. This easy-to-make smoked chicken recipe roasts over hickory wood for just over an hour and comes out tender, juicy and makes your tastebuds sing.

Hickory Wood Smoked Chicken

Ingredients

1 6lb whole chicken 

Caribbean Barbecue Seasoning 

Directions

Using paper towels, pat down the chicken to remove any excess moisture. 

Sprinkle a generous amount of Caribbean Barbecue Seasoning all over both sides of the chicken. 

Using hickory wood and the smoker set at 450°, place the chicken on the grates. Let smoke for approximately 1 1/2 hours or until it reaches the desired temperature of 170°. 

Remove, carve and serve! 

For the roasted asparagus — trim the ends and place in a large bowl or sheet pan and drizzle with olive oil and Caribbean Barbecue Seasoning. Lightly toss. Place asparagus on the smoker next to the chicken and let cook for 15-20 minutes until tender. Remove and lightly squeeze fresh lemon juice and serve.

Quite frankly, this could be the best chicken I’ve ever tasted. We served it up alongside some beautiful roasted asparagus and paired with a refreshing, lively bottle of Chardonnay that complimented the hint of spice in the seasoning. For us, it the was the perfect meal to enjoy late into the evening with the sun still out and a warmth in the air. I have a feeling we’ll be enjoying this recipe plenty of times throughout the summer months ahead. 

Share this delicious smoked chicken recipe with your friends on Pinterest!

Written By : Kristin Mansky of Modish & Main

You're likely invited or hosting a barbecue for the 4th of July weekend and a fresh, simple, delicious dessert is perfect addition to a warm summer’s day. 

Your family and friends are bound to enjoy a red, white, and blue themed fruit platter. As the temperatures rise everyone will be reaching to get their hands on fresh fruit and what better than to serve it with a delicious, fluffy dip that sends your sweet cravings into overdrive.

Whether it be that we’re amped up to celebrate the birth of our nation or just excited to have an extra day off of work, a 4th of July celebration is the perfect excuse to gather friends and family for a backyard barbecue or a day out on the lake. 

We plan on doing the latter of the two and will be packing up a cooler full of yummy snacks like this fruit dip along with bottles of Chardonnay and Viognier chilling on ice and head out on the pontoon. The thing I miss most while living out in sunny California is not being able to meet up with the family in Wisconsin and head to the lake for a weekend of fun. It’s what summers are all about in the Midwest! 

4th of July Fruit Dip & Berry Platter

Ingredients

8oz package cream cheese, softened (dairy free, optional) 

7oz jar marshmallow fluff 

1/2 tsp pure vanilla extract 

1 cup blueberries 

1 cup strawberries 

2 cups watermelon (use star shaped cookie cutter) 

Directions

In a small mixing bowl, combine all ingredients and mix on high until well incorporated.   

Spoon into dish and chill for 2-3 hours prior to serving. 

Let your patriotism shine bright this coming weekend and have a great time enjoying this fruit dip with all your family and friends!   

Share this recipe with your friends on Pinterest!

Written By : Kristin Mansky of Modish & Main

It is no coincidence that Father’s Day falls in the middle of June, which is the perfect season for barbecuing your favorite foods. We’re all about celebrating the cook who embraces creating meals from locally sourced farmers and aspires to grow his own fruit, vegetables, and herbs. 

We love the idea of gifting a grow kit to show Dad how much we support his passion. There is no greater feeling that walking out to your garden and snipping fresh herbs that’ll go right into the dish that’s being served for lunch or dinner!

Mini Garden Grow Kit

Supplies

(4) Herb Seed Package Varietals 

(4) Glass Jars 

(4) Linen/Cloth Bags 

Chalkboard Garden Stakes 

Iron On Transfer Paper 

Directions

Print out the herb labels onto the iron on transfer paper per the instructions provided by the package. Continue following the instructions to apply the decal to the linen/cloth bags. 

Place a scoop of planting soil and 5 seeds into glass jars. Jars will be placed inside the linen/cloth bags. 

Using chalk or a chalk pen, write the name of the herbs on the chalkboard planter stakes (or you can choose to leave them blank for the recipient to write on). Place in the bag as well. 

In a galvanized bucket, place the herb bags on top of a bed of shredded kraft paper and gift with garden tools and their favorite bottle of wine. 

To all the Dad’s out there, we are wishing you the happiest Father’s Day. Hopefully it is filled with family, delicious food and even better wine.  We look forward to seeing your delicious recipes made from the fresh herbs grown from your mini garden grow kit using #cambriawines. Cheers!

Share this fun Father’s Day mini garden grow kit idea with your friends on Pinterest! 

Written By : Kristin Mansky of Modish & Main There is something to be said for food that comes off a grill or smoker. It is the pure essence of what summer living is all about when you have a group of friends over, the barbecue has been smoking a brisket for hours and backyard games are underway for the kiddos while parents converse over a refreshing glass of wine. 

I have fond memories of backyard barbecues growing up in Wisconsin because it was a sign that winter was finally behind us and we could throw open the doors, clean off the deck and head outdoors for some fresh air and good food.

Ever since we started making recipes on our smoker about a year ago, I beg for us to do a smoked brisket at least once a month. The hunk of smoked beef contains so much flavor and aromas that it’s literally mouthwatering. The only caveat with smoking meat like a brisket is plenty of patience. In order for the meat to come out tender and flavorful, it needs to cook low and slow. This process can take anywhere from 6-12 hours depending on the size of the brisket, but the results are well worth it. Plus, it gives you a good opportunity to mingle with your favorite people! You can’t go wrong just simply slicing up the brisket and serving it up on a plate with all the fixings, but we sometimes like to change it up by making smoked brisket sandwiches. The delicious tender pieces of meat slathered in a rich, smokey BBQ sauce and topped with a simple cabbage slaw is enough to make anyone beg for more.

Smoked Beef Brisket

Ingredients:

1 - 6 pound brisket flat, trimmed 

your favorite barbecue rub 

Directions:

Season the brisket on both sides with your favorite barbecue rub. Wrap the meat in plastic wrap and refrigerate until ready to cook (preferably 6-8 hours).

When ready to smoke, arrange the brisket fat-side up on the grill grates at 225°. Smoke the brisket until it reaches the desired temperature of 165°, approximately 10 hours.

Remove the brisket and wrap in butcher paper. Place it back on the grill grates and continue smoking the meat until is reaches 195°. This could take anywhere from 2-5 hours.

Once the meat reaches 195°, remove from the smoker and place it in a confined space, either an oven or a cooler. Let rest for at least 1 hour 30 minutes to 2 hours.

Place smoked brisket on a cutting board and slice across the grain into 1/4” slices.

Optional — Sandwich Fixings Ingredients

Sourdough Rolls 

Barbecue Sauce 

Cabbage Slaw 

Place brisket on the sandwich bread, slather with the barbecue sauce and top with cabbage slaw.

A tangy coleslaw or baked beans are a great accompaniment.

Written by Megan Flynn Peterson of Freckled Italian

My husband and I just moved from our two-bedroom apartment into a three-bedroom house, and while we used the move as a great excuse to get rid of lots of stuff we didn’t love anymore, it left us in need of some home decor pieces to accent our extra space.

We have a great side patio that’s covered and I’ve been spending a lot of time out there reading this spring, so I wanted some easy DIY decorations that could be used in a variety of different spaces. Immediately my mind went to gold spray paint and some classic animal figurines--I sort of love the juxtaposition of fancy, shiny gold and casual, laid back toys.

This is a super easy DIY craft that you can do in less than an hour, which I love (spray paint makes things so easy). Apart from bookshelf accents, these gold animal figurines would also make great party decorations (I would love one of these as a cake topper, just make sure you put it on a food-safe surface first so it doesn’t come in direct contact with the frosting).

Don’t forget to pour yourself a glass of Cambria’s Benchbreak Chardonnay or Pinot Noir! It’s not an afternoon of crafting without a lovely glass of wine.

Supplies:

At least 2 animal figurines

1 can of gold spray paint

Newspaper

Directions:

Lay out the newspaper so it covers the surface on which you plan to paint.

Spread the figurines out evenly and spray them with gold paint. The best way to do this is with short, even bursts from the paint can--don’t just hold the button down and cover it with paint. This way it will dry faster and the paint will look a lot better than if you just spray a ton on at once.

Carefully turn the figurines over and spray the other side. Make sure you get the bottom and top parts.

Let them dry before displaying.

Since they cost roughly $2 each to make, I have no problem leaving them on my patio; but I think they look nice enough to put on my coffee table with flowers and a candle. Win-win.

Photos by Andi Perullo.

Written By : Kristin Mansky of Modish & Main You know what my favorite time of day is? Happy hour. Not necessarily happy hour out at a bar, but just that time of day when you shut down the computer, go into the kitchen and pull out a bowl of freshly made hummus, arrange a plate of vegetable crudités and pour yourself a glass of wine. It’s even better when you have some friends and family to invite over to share all the goodness with!

In general, I tend to choose a traditional hummus 9 out of 10 times. I could eat (and do) hummus and vegetables everyday for lunch and then again as my happy hour snack everyday of the week. It wasn’t until I started trying to make my own batches of flavored hummus that I realized there are so many insanely delicious ways to make hummus that I had to venture beyond just the classic recipe. 

Homemade Hummus Trio *these recipes are enough for a group of people. Cut the recipe in half if serving only 2-4 people.

Traditional Hummus Recipe

Ingredients

15 oz can of garbanzo beans (liquid drained) 

15 oz can of garbanzo beans (with liquid) 

1/3 cup roasted sesame seeds 

1/3 cup fresh squeezed lemon juice 

1 tbsp extra virgin olive oil 

1 tsp minced garlic 

1 tsp ground cumin 

himalayan sea salt, to taste 

Directions

1. Combine the garbanzo beans, sesame seeds, lemon juice, olive oil, garlic and cumin in a high speed blender (or food processor) and mix for 1 minute on high. Scrape sides of the container and mix again for 15 seconds.

2. Taste mixture and add sea salt as needed. Scoop into bowl and serve with pita chips and a selection of fresh vegetables.

Roasted Red Pepper Hummus

Ingredients

2 - 15 oz can of garbanzo beans, rinsed and drained 

2 red bell peppers 

1 tsp minced garlic 

1 tbsp extra virgin olive oil 

3 tbsp tahini 

1/3 cup fresh squeezed lemon juice 

1/4 tsp himalayan sea salt 

Directions

1. Line a baking sheet with aluminum foil and set oven to broil. Rack should be placed where the peppers would be about 4 inches from the broiler.

2. De-stem and remove the core of the pepper. Slice pepper into quarters lengthwise and place on the baking sheet.

3. Broil peppers for approximately 12-15 minutes until they are nicely charred. You may have to flip the peppers over half way through to ensure an even charring.

4. Promptly remove from the oven and place the peppers in a large bowl and cover. Let rest for 10 minutes. Once cool, peel the skin off the peppers.

5. In your high speed blender (or food processor), combine garbanzo beans, roasted red peppers, lemon juice, garlic, olive oil, tahini, and sea salt. Mix for approximately 1 minute. If mixture is too thick, start by adding 1 tbsp of water and mix for 15-20 seconds.

Scoop into bowl and serve with pita chips and a selection of fresh vegetables.

Spinach Basil Hummus

Ingredients

2 - 15 oz cans of garbanzo beans, rinsed and drained 

4 cups spinach leaves, washed and dried 

2 cups fresh basil leaves 

2 tbsp tahini 

1 tbsp extra virgin olive oil 

3 tsp freshly squeezed lemon juice 

1 tsp himalayan sea salt, plus more to taste 

pinch of freshly ground black pepper 

Directions

1. In a high speed blender (or food processor), combine all ingredients and blend on high for 1-2 minutes. Scrape down the sides of the container and mix again for 30 seconds. If mixture is too thick, start by adding 1 tbsp of water and mix for 15-20 seconds.

2. Scoop into bowl and serve with pita chips and a selection of fresh vegetables.

If you’re planning on having friends over this weekend or maybe you’re headed out to a backyard gathering, whip up a batch of this hummus trio to ensure you’ve got a little flavor profile happening to satisfying most everyone’s needs. You’ll find me dipping into the traditional and roasted red pepper hummus all night long! 

Share this with your friends on Pinterest! 

By: Katie Harvey - Kaaatie Harvey

I dreamed up an extra pretty coloring page for you all this month! My husband and I were driving through central California last weekend and the rows and rows of bright green grapevines were mesmerizing. They seemed to stretch across the valley forever, disappearing somewhere in the shadows of the Santa Maria Bench.  

I love when when a winery plants roses at the ends of their grapevines.  Did you know that this is more than just a romantic decoration? Vineyard owners used to plant roses in the vineyards because they are both susceptible to the same diseases. Roses act as an early warning sign if the health of the vines is in danger. #funfact 

Print and color this Cambria Vineyards at Sunset Coloring Page and share your work using #CambriaWines. Check out more winery related coloring pages from this series HERE and HERE. Cheers!

Written By : Kristin Mansky of Modish and Main

When it comes to celebrating our mothers, we want them to know and feel how special they are to us. We want to show how much we appreciate the things they do day in and day out. It is a holiday that encourages us to step aside for one day and put Mom on a pedestal and what better gift to make her feel special than a basket full of handcrafted spa essentials.

Sure you could send Mom to away to spa, but sometimes all she wants is a quiet night at home where she can indulge in a nice glass of wine, kick her feet up in the tub and simply relax. The best part is, your mom will really appreciate the extra effort you made by creating the spa essentials by hand. 

Let’s get started on how to make the perfect handcrafted spa gift basket. 

What You’ll Need: 

Medium Size Basket 

Crinkle Paper 

1 jar of Homemade Lavender Body Butter 

1 jar of Homemade Lavender Body Scrub 

1 Homemade Lavender Scented Soy Candle 

1 bottle of Cambria Wines Chardonnay 

1 bottle of Cambria Wines Pinot Noir 

Bouquet of Fresh Flowers 

DIY Cork Coaster(s)

Stack of Matches 

Mother’s Day Card 

Directions : Simply start by placing a generous amount of crinkle paper on the bottom of the basket and add the wine bottles first as they are the heaviest and largest. Add the flowers to the back of the basket and then carefully begin to fill in the remaining space with the homemade spa goodies and stack of matches (because we don’t want Mom to have to go searching in order to light her candle!). Add the greeting card last by sticking it either in the back or right in front where it won't get damaged. You can always include a new book if she loves to read or a new album from something in her favorite genre. The idea is to encourage Mom to relax and indulge in some of her favorite pastimes.

Since you’re likely to have made a few extra jars of the homemade body butter, scrub and candles, create a few gift baskets and share the love with a grandparent, sister-in-law or dear friend who are all mothers. They’ll be so incredibly touched that you not only thought of them, but that you made the goodies with that extra personal touch.   

Happy Mother’s Day!

Love this idea? Share it with your friends on Pinterest!

Written By : Kristin Mansky of Modish and Main

We all seek ways to unwind and I find that a good book, a healthy glass of wine and a relaxing lavender scented candle do just the trick. Learn how to make homemade lavender scented soy candles that you can place throughout the house to encourage rest and tranquility.   

Hopefully by now you’ve had the opportunity to indulge yourself in making homemade lavender bath scrub and body butter. You certainly can’t go wrong with treating your skin and body as a whole with these luxurious concoctions made right in your own kitchen. The best part, we aren’t done yet with creating our own spa-like sanctuaries. In just 15 minutes you can create your own lavender scented soy candles that you won’t have any qualm over burning throughout every part of your home. 

If you remember, in a previous post where we created homemade candles using Cambria wine bottles, we’ll be using the same candle recipe just substituting in lavender essential oil and lavender buds. 

Homemade Lavender Scented Soy Candle

Ingredients: 

Bulk Wax Soy Chips

Lavender Essential Oil 

Lavender Buds (optional) 

6” Candle Wicks

Hot Glue Gun 

Candle Making Pitcher

Glass Jar 

Directions: 1. Apply a small amount of hot glue to the bottom of the wick and place in the center of the jar at the bottom. Hold for 15 seconds. 2. Due to soy wax being able to combust into flames if reached beyond a certain temperature, the safest way is to use a double boiler method to heat the wax. 3. Fill a pot with a small amount of water and bring to a boil. 4. Using either a candle making pitcher (as seen here) or a glass bowl, fill it with the soy wax and place on top of the water. Reduce the heat to a simmer. 5. Constantly stir the wax to prevent any burning. Once all melted, turn off the heat, and the temperature of the wax should not exceed 180°. 6. Add the essential oil once the temperature is between 150° and 160°. This ensures that the fragrance will stick to the soy wax. 7. Pour the wax into the glass jars with the wick, leaving a small amount at the very top. 8. Use a wick holder to keep it centered in the jar while cooling (a centered wick is essential to having a candle that burns evenly). Note — a cost effective method is to use a pen to hold the wick in place. 

9. As the candle starts to solidify, sprinkle in lavender buds. They will float and stay towards the top of the wax. 

10. Once the candle wax is completely dry, remove holder and trim the wick to desired length.

The gangs all here, the stage is set for a relaxing night ahead with lavender being wafted through the air from your homemade candles, you’ve just put on your body butter and uncorked a bottle of Pinot Noir. Now kick your feet up, grab a good book or put on your favorite music and just being to unwind.

At its essence wine is about transformation. Wine changes on the vine as the sun turns green berries into sublime fruit and again in the barrel with the effervescent spark of fermentation. It evolves in the bottle, gaining graceful maturity and in the glass from moment to moment. It is our great privilege to notice these nuanced moments of change and to celebrate them. 

We’re pleased to share with you a change in our wine portfolio’s structure and labeling. It represents a natural evolution at Cambria Winery, and one that we are proud of. In an effort to honor the remarkable geology of our estate vineyards, we’ve chosen to shift the Benchbreak tier in our wine program.  

Photo: Brent Winebrenner

The bench is a unique place. It is a natural terrace that sits above the Santa Maria Valley and enjoys the marine influence of the Pacific Ocean, just 17 miles away. The new Benchbreak label refers to the precise place in the vineyard where the bench drops to the valley floor, and where the alluvial soils and abundance of shale produce ultra-concentrated wines with exquisite minerality. 

Our beloved Julia’s Vineyard Pinot Noir and Katherine’s Vineyard Chardonnay will receive this new labeling, though the wines themselves will not change. They will continue to be sourced from this special place in our estate vineyards and will reflect the same clonal composition and flavor profiles that Cambria’s Julia’s Vineyard Pinot Noir and Katherine’s Vineyard Chardonnay have consistently offered. You’ll recognize their delectable details as well as their exceptional quality. 

The Benchbreak Chardonnay is elegant with lush swirls of tropical fruit and citrus flavors that are framed by refreshing natural acidity and minerality. The fruit is sourced from 15 different vineyard blocks, a characteristic that lends the wine complexity and remarkable intrigue. 

The Benchbreak Pinot Noir is made with fruit from one of the oldest plantings of Pinot Noir in Santa Barbara County (1974). Its lush red fruit, fine tannins, and minerality reflect this mixture of new and old vines. And the wine reveals its Santa Maria Valley roots with taught acidity, depth, and subtle sandalwood spice on the finish. 

We’ve selected special, small-lot wines to comprise our Family Reserve portfolio. Beginning with the 2015 vintage, they will bear the names of Cambria Winery owner Barbara Banke and her daughters Julia and Katherine. 

Great wines reflect the essence of a place. They echo the earthly elements of their birthplace. The Benchbreak wines express the natural purity, marine air, and shaley soils of their vineyard origins. With our new labeling, we are honored to pinpoint the specific site and geology that so gracefully influenced their flavors. 

By: Katie Harvey - Kaaatie Harvey

Spring 2016 has officially begun in California with the arrival of bud break across the Santa Maria Valley! Wildflowers are spreading across the hills and sprouting up between the vines. Signs of new life are everywhere, especially coming from Cambria’s old growth vines which have been maturing and developing for over 45 years. 

This month’s Cambria Coloring Page is a close up of the chardonnay bottle and vines. I love the nautilus sea shell accent on the chardonnay label. It reminds me of how unique and special this valley is. The soil, sun and fog have evolved over time to create a perfect landscape like nowhere else in the world.

Take a break from your busy routine and pour yourself a glass of wine! Breath in the fresh spring air and let the sun warm your skin. It’s important to make time for living in the now, for having a creative outlet or for savoring the rich flavor of your favorite vino. Print and color this Cambria Chardonnay Wine Bottle Coloring Page and share your work using #CambriaWines. If you missed last month’s coloring page you can get it HERE. Cheers!

By: Megan Flynn Peterson -- Freckled Italian

My first encounter with fresh spring rolls wasn’t until college--I worked at a coffee shop and whenever I had a short break I would walk to the market across the street and get two big, vibrant spring rolls loaded with fresh herbs that came packed in a little box with a deliciously thick and sticky sauce topped with crushed peanuts.

I am a huge fan of every type of Asian food, but I have been trying very hard to limit my takeout consumption--and spring rolls were never a thing I thought to make at home. They seem like a lot of work, but I decided to give it a try and was pleasantly surprised, not only by how easy they were, but how fun it was to make them!

I’m already planning my next girl’s wine night and it’s going to include a big platter of fresh spring rolls--they’re perfect for warmer nights when you don’t want something so heavy. Plus, they pair exquisitely with Cambria’s Benchbreak Chardonnay!

Ingredients for spring rolls:

4-6 ounces cooked shrimp

4-6 rice paper/spring roll wrappers

2-3 ounces cooked thin rice noodles (vermicelli)

1/4-1/2 head iceburg lettuce, chopped

A handful of fresh mint

4-6 leaves fresh basil

2-3 sprigs fresh cilantro

1 julienned carrot

Half of a thinly sliced cucumber

Ingredients for dipping sauce:

1 tablespoon garlic chili sauce

3-4 tablespoons hoisin sauce

Juice of half a lime

2-3 tablespoons crushed peanuts

Instructions: 

Assemble all of your spring roll ingredients in one place so they’re easy to access.

Fill a shallow bowl with warm water and place one spring roll wrapper in it. Allow it to soak for a couple of seconds and then pull it out and lay it flat.

Layer lettuce, mint, basil, cilantro, carrot, cucumber, shrimp, and vermicelli in the center of the wrapper. Carefully roll it up, folding the ends inward to contain all the fillings.

Repeat until you have made as many spring rolls as your heart desires. Garnish with chopped herbs.

In a small bowl, combine the garlic chili and hoisin sauces and add lime juice. Stir well and top with crushed peanuts.

Written By: Kristin Mansky of Modish & Main

Satisfy your cravings for a sweet treat with these caramel grape pops topped with crushed peanuts and a dark chocolate drizzle. I bet you can’t have just one!

Our favorite traditional dessert of decadent caramel apples just got shrunk to a mini version with these bite-size grape pops. These could quite possibly be the perfect dessert to munch on all spring and summer while you relax under the patio umbrella sipping a chilled glass of chardonnay. I would, however, recommend inviting some friends over because before you know it, you’ve devoured 12 of these little guys and there isn’t any sign of slowing down. They’re that good.

Caramel Grape Pops with Dark Chocolate Drizzle

Ingredients : 1 large container of seedless green grapes 1 cup caramel sauce* ½ cup dark chocolate sauce** 1 cup chopped peanuts toothpicks *Regular Caramel Sauce — 1 cup caramel bits + 2 tbsp heavy cream *Vegan Caramel Sauce — homemade recipe available here. **Chocolate Sauce — use your favorite chocolate chips (vegan included) and melt over a double boiler.

Directions : De-stem the grapes, wash and thoroughly dry on paper towel. Line a baking sheet with parchment paper. Place a toothpick through the top of the grapes. In separate small saucepans, warm the caramel and dark chocolate and pour into glass jars or bowls. Place chopped peanuts into a separate bowl and set on the counter with the caramel and chocolate. Dip the grapes into the caramel and then immediately coat them with the chopped peanuts. Set on the baking sheet. Do this for all the grapes before adding the chocolate. Using a spatula dipped in the chocolate sauce, drizzle across the grapes.Alternatively, you could dip half of the grape into the chocolate sauce after the caramel sauce is semi-dry. Place baking sheet in the fridge to allow sauces to harden. Serve in a bowl or on a tray as a snack or dessert.

I think what makes these caramel grape pops so great is that you aren’t having to commit to eating an entire apple coated in caramel, peanuts and chocolate. It’s a little nibble here and there and they’re absolutely perfect for sharing. As someone who doesn’t consume dairy, you can easily make a vegan caramel sauce and substitute vegan chocolate chips without your guests ever knowing the difference. This is truly a dessert everyone can enjoy!

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We enlisted the help of Emily Papach, one of only 230 Master Sommeliers on the planet, to answer questions about the flavor components of Chardonnay, as well as some of the delicious foods this wine compliments.

Chardonnay is one of the most diverse white wine grapes and the flavor spectrum can be broad, depending on where the grape was grown, weather conditions, and key decisions from the winemaker.

In this short video, Papach explains how the Chardonnay’s from Cambria are especially food-friendly due to the bright acidity and fruit flavor profile.