I love a big, beautiful Cab just as much as the next girl. But when it comes to most wines, individual varietals generally don’t have the legs to stand on their own. As with most things, there are exceptions to every rule, and I’m sure some of my friends (and foes) may disagree (and will likely tell me so)…but in general, blended wines surpass their individual parts in balance, complexity and flavor.

Look at it this way:  do you like to eat peanut butter by itself? Or do you prefer it with chocolate or perhaps with some jelly and bread? Like many great taste sensations: sometimes two great tastes, just taste great together. This may sound like a clever jingle (which it is), but it’s also true for wine grapes. In my opinion, there's nothing better than a wine that exhibits the bright, fruity cherry-flavors of a Cabernet Sauvignon softened by the silky-chocolate hints of a Merlot and the lingering complexity of a Cab Franc (much like our 2008 Soul Mate, I might add). Whereas to achieve this with anyone of these individual varietals, you'd be giving up one of these delectable traits. (For the rest of the story, click the READ MORE link below...)

From blogs.babble.com - posted by Julievr, September 2, 2011

In celebration of California Wine Month, throughout September wineries, hotels and tour operators throughout the Golden State are offering affordable ways to experience wine country. If you’re looking to get a little extra out of summer and take advantage of a slower travel season, this is a great opportunity to explore California wine country. Deals and discounts for wine lovers during September – California Wine Month:

Rest of the story...

Great food and wine pairings are like the dynamic duo of any wine region, and it's no different in Paso Robles. First Crush is pairing up with Thomas Hill Organics on August 24 for Wine Wednesday at the popular downtown Paso Roble's bistro. Chef Julie Simon has created a fabulous three-course menu to serve along with our First Crush wines.

Julie is just one of Paso Roble's French connections to great cuisine. Her cooking was inspired by her family's culinary background in Southern France, and her enthusiasm for fresh, seasonal organic ingredients and her creative ability for unique pairings is a perfect match for Thomas Hill Organics and First Crush wines. Lowell and I will be there to talk about the wines and enjoy the dinner, which will be s erved from 5-9 p.m. The three course dinner with wine is $38.00/pp. Reservations aren't required but encouraged and there's a link to reserve your spot below or call (805) 226-5888.

MENU

Baked Maila Calms from the Wood Burning Oven with Wild Fennel and Lemon

2010 Spring Fling Robert Hall Vineyards Chardonnay

Salt Crusted Pork, Cannelini Beans, Heirloom Tomatoes, Garlic Confit

2008 Soul Mate

BLack Peppercorn Ice Cream, Red Wine Poached Pear, Chocolate Shortbread Cookie

2008 Menage a Trois

Make a reservation

ANSWER:  1790

Though many think that winemaking is new to the Paso Robles area, winemaking began in 1790's when the Franciscan Friars at the Asistencia located at Santa Margarita Ranch (assistant chapel to Mission SLO).

Believe it or not, blue cheese isn’t just for dessert anymore. It pairs well with both red and white table wines and some of the best cheeses for pairing with table wines are born in the U.S.A.

I love wine and I love cheese. But what I really love is a great wine and cheese pairing so I’m also looking for excuses to come up with new ones. When I came up with the idea to create a Red, White & Blues party some people thought I was crazy. I had one cheese expert tell me “you can’t pair blue cheese with white wine.”

Well, I am crazy but don’t ever tell me I “can’t” do something! I sipped and sampled for several days so that I could prove the wine and cheese pairing experts wrong…and I did. So…this Fourth of July I am declaring my independence by hosting a “Red, White & Blues party and celebrating the freedom to pair whatever wine we want with blue cheese. But all in good taste, of course.

Through this experience, I learned a lot about blue cheese and came up with some great pairings. To learn more about blue cheese and my findings.

But the best part, I’m going to share the fruits (or in this case, cheeses) of my labor with you. This Sunday, July 3, join us out at the First Crush Wine Workshop for our “Red, White & Blues” party.  We’ll help get your 4^th of July celebration off with a bang! You can taste our great wines with some creamy cheeses (and other goodies) enjoy cool blues and have a great time.

A true blue tradition

Just like America, it is thought that blue cheese was discovered by accident. Fittingly, for our Fourth of July celebration, blue (or in some cases, bleu) cheese is mired in tradition and has a rich history. Gorgonzola is one of the oldest known blue cheeses but it is the British that have perfected and protected the high standards of blue cheeses primarily made from cow’s milk. Roquefort is said to have been invented in 1070 AD, but it wasn’t until the 11^th century that it received it acquired its blue veins that cheese lovers know and love.

If you've been waiting to experience your First Crush the wait is over. Now's the time to plan your escape from the hustle and bustle and experience "bliss overload" with one of our 2011 Wine Grape Escapes. From one day Crush Encounters starting as low as $206.55/pp* to our elaborate three-day Master Vintner harvest wine country tour, this fall, First Crush has something for everyone.

Our 2011 Wine Grape Escapes are better than ever. Every Grape Escape lets you experience wine country during our most exiting and spectacular time of year -- CRUSH! You'll get a taste of winemaking while having a fantastic time in the vineyard and the winery. You'll enjoy fabulous wine country cuisine, premium Paso Robles wines and learn about the region, its wines and how they're made from the people (growers, winemakers, and chefs) that actually make Paso Robles one of the hottest wine regions in the country.

HERE ARE SOME EXCITING NEW (& OLD) FEATURES:

1, 2 and 3-day programs with new pricing and features
Sunday Brunch & Bottle lets you bottle and take home wine that weekend
All-inclusive hotel package options are back! You can once again purchase a "complete" Grape Escape Package with discounted hotel options from four of Paso's best hotels: the Paso Robles Courtyard Marriott, the Holiday Inn Express, La Quinta and La Bellasera Inn & Suites. These are great rates that are only available from First Crush with the purchase of your Wine Grape Escape.

So....sip, crush and stomp your way into a wine lover bliss in the beautiful Paso Robles Wine Country this fall. Space is limited and early registration discounts are available so don't delay, register today!

DETAILS & AVAILABILITY

Download registration form

Come celebrate Wild West Wine Fest this weekend with the Silver Horse Gang – First Crush, Silver Horse & Tassjara Cellars. All three wineries will be circling the wagons to bring you lots of good ol’-fashioned fun.  Both at the park and out at the ranch, you can kick up your heels or just kick back with good food, great wine, winemaking activities, vineyard tours, live music and barrel samples.

Be on the lookout for Jessica, Ashley and Jennifer and the Little Pony Gang pouring at the park. All three wineries will be pouring together in the Silver Horse booth located near the entrance at the corner of Pine & 11th Streets. This pretty posse and their friends will be arresting the tastebuds of the good, the bad and the ugly with our great tasting wines. But don’t get out of line, or you might just find yourself locked up in the Wine Jail. If you’re really lucky, you could get deputized.

First Crush will be introducing its 2010 Spring Fling Chardonnay and we have cowboy beads and badges for all you city slickers, country folk and local yokels. You can also get yourself a Tassajara tattoo.

If the park isn’t your scene, blaze your trail out to the Silver Horse ranch Friday, Saturday or Sunday where we’ll also be rustling up some fun. It’s a great place to kick off your wine fest with a leisurely lunch before heading to the park on Saturday or winding it down on Sunday.  This weekend just also happens to be Sunday Funday, so the good times won’t end until 7 pm on Sunday. (For the rest of the story, click the read more button below...)

First Crush owners, Lowell and Becky Zelinski, will join Master Sommelier Michael Jordan and wine expert Mike Horn on the “The What’s Cookin’on Wine Show,” Monday, February 28, 2011 at 6:00 p.m. PST.  The show will be broadcast live on CRN 1 Live from the Ruth’s Chris Steakhouse in Pasadena.

Each week Mike Horn discusses what’s going on in the world of wine from around the globe. This live international wine show reaches wine lovers everywhere and features winemaker interviews, latest news, views, trends and more.

“I met Mike at the SLO Vintner’s Harvest ball last November,” Becky Zelinski said. “He was intrigued with our concept and what we’re doing and invited us onto the show.  We’re excited about this opportunity to share First Crush with the world on live, digital radio.”

If you’re in the So-Cal area, First Crush invites you to join Becky and Lowell for the live broadcast. Otherwise, you can tune in to What’s Cookin’ on Radio America.  You can also call CALL (800) 336-2225 to join the conversation. Ruth’s Chris Restaurant is 369 East Colorado Boulevard in Pasadena.

Your first glass of a great 2011vintage wine is being made right now. I know, I know…you hear it all the time:  “great winemaking starts in the vineyard.” But is really is true, but more importantly, great grape growing begins with pruning. And there’s no better way to get an appreciation for what it really means than to experience it.

Pruning is the heart of grape growing and the process on which everything else depends. Training and pruning vines to establish a good fruiting framework is pivotal to producing premium wine grapes – the ones you rely upon for a great glass of wine.

It’s pruning season in Paso Robles right now. All over the AVA, you can see the spindly jungles of vines transformed into neat, well-groomed rows of soldier-like trunks standing at attention just waiting for their next orders.

Have you ever wondered what’s going in the vineyard and winery in January? Most people assume that just because the vines are dormant and the wines have finished their primary fermentation that we must be sitting around twiddling our thumbs. Balderdash!

The vines are busy accumulating water and nutrients to get ready for their big (bud) break onto the scene in the spring and some wines are still finishing up their secondary fermentation.

If you’d like to see what’s going on or learn more, join us for While My Vines Gently Sleep on January 22, at 2:00 p.m. Viticulturist Lowell Zelinski is going to talk about what’s going on with the vineyard and talk about terroir – that illustrious word that gets cast about in the tasting room like a magical spell. Becky, along with either Steve or Craig are going to talk to us about secondary fermentation and let you help us rack some wine.