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Join Assistant Winemaker Colleen FitzGerald and Sommelier & Wine Consultant Renée Sferrazza Live here on Instagram at 4:00 pm PST.
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@bos_wine ・・・ Name a more iconic duo. I'll wait. Thank you for the photo and the love @aleensaraceno #lobbyroll #lobsterroll #pineridgecbv #pineridge #pineridgesparkling
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Wow! Winery Chef Susan Lassalette came up with a great recipe for Taco Tuesday 🌮, and the CB+V would be a perfect pairing! Tinga Poblana is stew made with chipotle and tomato from Puebla, Mexico. It can be made with pork or chicken and is delicious on its own or on tostadas. I chose to make chicken tinga and if you want an even quicker recipe, substitute 3 cups of shredded rotisserie chicken for the chicken breasts and skip the poaching portion of the recipe. · In a medium pot, place 2 bone-in, skin on chicken breasts, 4 cups of water, 1 carrot, ½ white onion, 1 bay leaf and season with salt. Bring to a simmer. · Partially cover the pot and cook until the meat is tender, about 20-30 minutes. · Remove the chicken, strain the broth and reserve 1 cup of the cooking broth for later, refrigerate. · When the chicken is cool enough to handle, discard the bones and skin, shred the meat. · Warm a skillet over medium heat, add canola oil, ½ a sliced white onion and a bit of salt. Cook, stirring occasionally, until the onions have softened. Stir in 2 chopped garlic cloves and cook briefly. · Add a 15oz. can of tomatoes that have been finely chopped and their juice, 2 chipotle chiles in adobo, seeded and finely chopped, a couple of tablespoons of the adobo and ½ teaspoon of dried epazote or oregano. If the mixture is a bit dry, add a little of the reserved chicken broth. Lower the heat to a simmer and cook until the tomatoes begin to breakdown, about 15-20 minutes. · Add the shredded chicken to the mixture and cook to combine flavors. Adjust seasoning with salt. [This mixture may be made the day before and reheated before assembling.] To assemble the tostadas; · Warm 1 cup of refried beans in a small pot, thin with the chicken broth if needed, to achieve a spreadable consistency. · Spread about 2 tablespoons of beans on each tostada, top with chicken. · Garnish with sliced avocado, crumbled queso fresco, and a few thinly sliced rings of onion.
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Thanks @wine.by.renee ・・・ 🍇Chenin Blanc and 🍇Viognier Together at Last!🙌 🙏Thank you @pineridgecbv . . 🥳These Loire and Rhone Valley dynamic white grapes create magic when they come together! . 🍷A blend created by Gary Andrus and championed by Assistant Winemaker Colleen Fitzgerald, @pineridgewine produces around 100,000 cases a year of this epic wine . 🍷Blending 80% Chenin Blanc and 20% Viognier sourced from Clarksburg and Lodi wine regions in California. The wine is made with no barrel ageing or Malo creating a fresh and clean wine that is to die for! . 👃🏻Filled with aromatics of honeysuckle, orange blossoms, grapefruit, white peach and jasmine 👅On the palate, the wine is lean and bright with mouthwatering flavours of tangerine, lemon cream, ginger and green apple . 🥰Loving those rating notes? 👉Then pick up a bottle for yourself from the @LCBO . 🤓I will be diving into this wine more Live on IG this Thursday, June 18th with Colleen herself, as part of my new series #bottleduplive . 🍷This project is in support of the amazing #supooroursommeliers initiative started by @seghesio and @andrewpellerimports to help the Somms and restaurant industry across the wine industry to share their experiences! . ✨Join Collen and I Thursday, June 18th at 7pm EST and 4pm PST✨ . . 💁🏻♀️Will you be tuning in? . . . #wine #winewinewine #wwineaddict #winetime #goinglibe #wineenthusiast #winemoments #winestory #winelife #winegeek #winelover #winefacts #winetasting #winebottle #wineglass #pineridge #winery #californiawine #californiawinecountry #viognier #cheninblanc #whitewine #winemaker #youcandrinkwithus #wineinsta #talkingwine #lcbo #winenight
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Thanks for posting @dvinewinetime ・・・ Trying a #newwine tonight..... a delicious #bubbly by @pineridgewine ! #cheninblanc at it’s finest + 4% #viognier ...Beautifully crisp w/ bright citrus acidity and a nice lingering finish of apple & pear...dry & fruity! Hello #summertime ! #napavalleywine #chenincheninchenin #pineridge #wineoclock #winetime #bubblesbubblesbubbles @pineridgecbv
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Be sure to check out the lovely and animated @aniysab.live @randbwinetasting in our Sparkling highlights to hear her review of the new CBV Sparkling wine and to be thoroughly entertained. Cheers to the weekend! 🥂
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Thank you @bradroyale for such a creative video! ・・・ In support of the sommelier community @crimsonwinegroup has launched #supportoursommeliers , an initiative to provide sommeliers an avenue for their creative spirit while awaiting a return to restaurants. Sommeliers across North America will be posting their videos with the above hashtag, follow along for some delicious weirdness. My video for @pineridgewine Chenin Blanc/Viognier ...following the migratory patterns of the Park Girl. Sound on for nature show narration. Wine available @willowparkwines ... #gogetit . . . @andrewpellerimports #californiawine #cheninblanc #viognier #pineridge #supportoursommeliers
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Now that’s a meal! Thanks for spreading the word @drewestateizzy ・・・ Everyday should be this beautiful!! #DE4L #Bubbles #SOTL #UndercrownShade #Brunch #Cigar #SaturdayShenangins #BackyardAction #ShallWeWinePutMeOn
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We’re delighted that our new CB+V Sparkling Wine will be available in Massachusetts. Thanks for the post @capecodfoodandwine ・・・ #cheers all we made it to #Wednesday loving this #new #bubbly by @pineridgecbv takes my fav #cheninblanc #viognier blend and makes it even better #love #delicious #sparklingwine #california #yas #capecod #capecodlife #dontforgetyoustillhavetomowyourlawn #humpday
![Wow! Winery Chef Susan Lassalette came up with a great recipe for Taco Tuesday 🌮, and the CB+V would be a perfect pairing!
Tinga Poblana is stew made with chipotle and tomato from Puebla, Mexico. It can be made with pork or chicken and is delicious on its own or on tostadas.
I chose to make chicken tinga and if you want an even quicker recipe, substitute 3 cups of shredded rotisserie chicken for the chicken breasts and skip the poaching portion of the recipe. · In a medium pot, place 2 bone-in, skin on chicken breasts, 4 cups of water, 1 carrot, ½ white onion, 1 bay leaf and season with salt. Bring to a simmer.
· Partially cover the pot and cook until the meat is tender, about 20-30 minutes.
· Remove the chicken, strain the broth and reserve 1 cup of the cooking broth for later, refrigerate.
· When the chicken is cool enough to handle, discard the bones and skin, shred the meat. · Warm a skillet over medium heat, add canola oil, ½ a sliced white onion and a bit of salt. Cook, stirring occasionally, until the onions have softened. Stir in 2 chopped garlic cloves and cook briefly.
· Add a 15oz. can of tomatoes that have been finely chopped and their juice, 2 chipotle chiles in adobo, seeded and finely chopped, a couple of tablespoons of the adobo and ½ teaspoon of dried epazote or oregano. If the mixture is a bit dry, add a little of the reserved chicken broth. Lower the heat to a simmer and cook until the tomatoes begin to breakdown, about 15-20 minutes.
· Add the shredded chicken to the mixture and cook to combine flavors. Adjust seasoning with salt. [This mixture may be made the day before and reheated before assembling.] To assemble the tostadas;
· Warm 1 cup of refried beans in a small pot, thin with the chicken broth if needed, to achieve a spreadable consistency.
· Spread about 2 tablespoons of beans on each tostada, top with chicken.
· Garnish with sliced avocado, crumbled queso fresco, and a few thinly sliced rings of onion.](https://scontent.cdninstagram.com/v/t51.2885-15/sh0.08/e35/s640x640/103470435_3151416898254255_476356270766318446_n.jpg?_nc_ht=scontent.cdninstagram.com&_nc_ohc=U1TohXKzVKIAX8eIOdc&oh=736a595bd6885b8ac2ec0da9ad69e415&oe=5F1BBA63)
