May Club Newsletter

Summer is on the horizon and Bodega Bay has become a buzz of activity with weekend visitors and recent festivals. The tasting room is also seeing many new faces as well as locals, and it’s always a delight when our members stop by! Our first Wine Club Open House on May 2nd was a blast and we invite you to like us on Facebook to take a peek at photos from the event.

Cheers!
SCV Wine Club
club@sonomacoastvineyards.com
707.921.2860

MAY SELECTIONS


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Included in Your Allocation »


Seasonal Pairings

Inspired by spring ingredients and this month’s allocation, these pairings offer up seasonal flair.

Wild mushroom, flank steak, and Poblano pepper tacos - Recipe

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Wild Mushroom, Flank Steak, and Poblano Pepper Tacos

Pair with
2012 Bodega Ridge Pinot Noir

Smoked salmon and avocado sandwich on a crusty baguette - Recipe

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Smoked Salmon and Avocado Sandwich on a Crusty Baguette

Pair with
2012 Gold Ridge Hills Chardonnay

Seared scallops with pea puree and crispy prosciutto - Recipe

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Seared Scallops with Pea puree and Crispy Prosciutto

Pair with
2013 Laguna Vista Vineyards Sauvignon Blanc

 

Tropical Sauvignon Blanc Popsicle

  • 1 cup Sauvignon Blanc
  • 5 tablespoons sugar
  • 1 ¼ cup lemonade
  • ¼ cup orange juice
  • ¾ cups chopped peaches
  • ¾ cups chopped mango

1. Macerate the chopped fruit in white wine for at least 20 minutes. Set aside.

2. In a small saucepan, combine the lemonade and sugar. Gently heat while stirring, until sugar dissolves. Remove from heat and allow to cool completely.

3. Strain the fruit, reserving both wine and fruit. Stir the wine into the sweetened juice mixture. Add the orange juice. Set aside.

4. Divide the fruit evenly into the ice pop molds, and pour in the wine/juice mixture and freeze until solid (about 4 to 6 hours).

Blackberry Pinot Noir Popsicle

  • 1 cup Pinot Noir
  • ½ cup sugar
  • ½ cup water
  • 5 cups blackberries

1. Combine sugar and water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.

2. Rinse blackberries and dry with paper towel. Lightly puree in a blender. Add 6 ounces of cooled liquid sugar, 8 ounces Pinot Noir.

3. Pour into molds and freeze until solid (about 4 to 6 hours).


Upcoming Local Events & Happenings

Whether you call Bodega Bay home or you just want a weekend away, join the community for these happenings.

Click to like our Facebook page and view the event photos!

Live Music at the SCV Event Appetizers at the SCV Event
Appetizers at the SCV Event Appetizers at the SCV Event Appetizers at the SCV Event
555 Highway 1, Bodega Bay, CA 94923 | (707) 921-2860
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