Judged by renowned wine critics and sommeliers from throughout the country, the Sonoma County’s Harvest Fair is one of the most exciting and prestigious California wine competitions. With over 1,000 of the County’s finest wines submitted, we are truly excited to be recognized as one of the best!
We’ll be pouring this award winner at the Harvest Fair Wine Pavilion on October 5, 6 & 7. Be sure to get your tickets early and stop by our booth for a memorable Taft Street experience.
Can’t make it to the event? We are pre-releasing the 2011 vintage to our friends and family during the coming holidays.
Be the first to order this Double Gold Medal winner today!
So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!
- 4 Quinces, peeled, cored and chopped
- Sugar, to be determined
- Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
- Process fruit until smooth. Add equal amount of sugar and combine.
- Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
- Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
- To serve (with cheese) – cut in small wedges.
This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!