Harvest Hike & Tech Tasting
Sat Oct 17th, 2015
09:30 am to 12:00 pm
This Harvest Wine Weekend, geek out with an hour-long hands-on Vineyard walk and a tasting back in the brand new winery. Walk the vines with owner/winemaker, Bob Tillman, and learn about harvest firsthand on our stunning, mountaintop estate Vineyard. From there, jump back in the van and delve into a technical tasting in the cellar. If you've ever had a question about harvest, grapegrowing, or winemaking this is the time and place to ask!
We can host up to 10 people by reservation. $40/person, $30/ Club member. EMAIL MAGGIE to reserve your space.
Harvest Wine Weekend
Sat Oct 17th - 18, 2015
Harvest is going strong and it's time to come celebrate with us! This is an amazing time of year in both the Vineyard and winery. Come get a taste of of what we're growing...Click here to learn more.
Alta Colina at Refugio
Sun Oct 25th, 2015
05:00 pm to 08:00 pm
The Art of Artisan Pizza: Hands-On with author/Refugio owner Brigit Binns
Thursday October 25 at 5pm in the Refugio Kitchen
Veteran pizzaiola Brigit doesn't "do" red sauce, as is tastily clear to everyone who's consumed her Calamari and chorizo pizza with Meier lemon and wine-braised fennel -- which was featured on the cover of Wine Enthusiast's July 2014 issue (and in a stop-action process shoot, here).
Brigit's take on Wine Country pizza is as far from pepperoni and red sauce as Pat Boone is from Paso Wine Man (Brigit's husband). In this class, learn the ultimate aspirational dough, a 48-hour cold-fermented, high-hydration concoction, a true boon for serious pizza-heads, plus a 3-hour version that's still plenty good. Every student will shape and top his or her own pizza, thus learning to work with this soft dough without tears or tears, plus how to top it lightly—with California-centric ingredients combined in fresh, appealing, and unexpected ways—to let the crust be the star. Now get ready to be the star of your own backyard.
* Meyer lemon, caramelized leek, and caper pizza with melty Taleggio
Pizzas learned (and eaten):
* Fresh fig, guanciale, and cherry tomato pizza with red onion, ricotta, and Pecorino (The Pig & The Fig)
* Calamari and chorizo pizza with fennel and Manchego
* The Salad Pizza (shaved Parmigiano-Reggiano and sea salt flatbread, topped with a delicate jumble of lightly-dressed garden greens)
Author of 29 cookbooks (including Williams-Sonoma's "Pizza," "The NEW Wine Country Cookbook: Recipes from California's Central Coast," and the recent Sunset Magazine title "Eating Up the West Coast"), Binns knows her pizza.
Special guest Bob Tillman of Alta Colina Winery will pair and pour several of his award-winning wines.
Paso Robles Rhone Rangers "Hot Tuesdays"--Syrah
Tue Nov 10th, 2015
05:30 pm to 07:30 pm
The Paso Robles Rhone Rangers are taking over Tooth and Nail for another installment of the Hot Tuesday varietal series and this one's right in our wheelhouse! We'll be pouring a 2012 Syrah or two alongside a handful of our fellow Rhone Ranging friends. Buy tickets early as these events sell out!