Beef & Bay Leaves
This year our beef club members will receive a jar of Adelaida Springs Ranch bay leaves in their club box. We have dozens of large, fragrant Bay Laurel trees growing alongside shady creeks and near the natural springs on our ranch. The leaves were picked, dried and packed by Lisa & Courtney. Here's a classic beef stew recipe (adapted from the New York Times) that puts the fragrant bay leaf to good use!
Grass-Fed Beef Stew
1/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
1 lb. grass-fed beef stew meat, cut into 1" pieces
3-5 teaspoons olive oil
2 Tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potaotes, peeled and cubed
1 cup frozen peas (optional)
1. Combine flour and pepper in bowl, add beef and toss to coat.
2. On medium setting, heat 3 teaspoons olive oil in dutch oven or large pot. Salt the beef and then add to the pot in batches; don't overcrowd.
3. Cook, turning until browned on all sides, about 5 minutes per batch. Add more oil as needed.
4. Remove beef from the pot and add wine vinegar and red wine. Cook for 1-2 minutes over medium-high heat, scraping to loosen any browned bits.
5. Add beef, broth, and bay leaves. Bring to a boil and then reduce to a slow simmer.
6. Cover and cook until beef is tender, about 1.5 hours. Check occasionally and add more broth as needed.
7. Add onions and carrots and cook 10 minutes. Add potatoes and cook about 20 minutes more until all veggies are tender. Add peas if using, and cook another 5 minutes.
8. Season with salt and pepper to taste. Serves 4-5. Pair with a good bread and any Rangeland wine!
Rangeland Library Vertical Tasting and Luncheon February 13
We've been impressed with some older Rangeland Wines lately, so we are excited to announce our first ever vertical tasting and special sale of Rangeland library wines on Saturday, February 13. We will start at 11 am with a sit down seminar at the ranch headquarters. Winemaker Paul Hinschberger and owner Laird Foshay will guide you through samples of our estate-grown Cabernet Sauvignon-based wines from 2007 to 2011. We'll also taste a couple of other varieties from our cellar and you'll get a glass of library wine to enjoy with your meal. Our lunch buffet will follow, featuring estate grown, grass-fed beef and lamb Bourguignonne pie (you can have both!), with veggies, cheeses and some baked goodies.
The wines are very rare (just a few cases each), so seating and sales quantities will be limited. Library wines will be priced at $75 each, with a 3 bottle special price of $200. Club discounts will apply. The wines will be available at the event and also on our website afterwards, for those of you who can’t attend. Tickets for the event are $50 (includes tasting, lunch and a glass of one our library wines), before club discount. We look forward to seeing you on the 13th!
Purchase tickets now to reserve your place.
Ground Beef Shipping Special: Free for 20lb Ground Beef Orders
We are offering free shipping on any 20 pound box of ground beef ordered through March 1, and only $10 shipping for 10 pound boxes of ground beef, while supplies last. For those of you who regularly buy our beef and have it shipped, it’s a great opportunity to stock up. It should help stave off your cravings until the beef club becomes available in June.
Order meats here.
Beef and Lamb Clubs Open for New Members
Although we are sold out of last year's Beef and Lamb Club boxes, we are accepting signups for 2016. Our first Lamb Club shipment this year will be in March, in time for Easter. Our Beef Club will ship in July, as usual.
Sign up for clubs here.
(Inaugural blog entry by winemaker Paul Hinschberger)
One of the many reasons I love my job is that I rarely have to do the same thing two days in a row. Whether I’m in the cellar, filing government paperwork, or herding sheep--most days I don't know what excitement awaits me. My official title at Rangeland is Winemaker. For some, this might conjure up an image of me swirling a glass of cabernet all day and mumbling pompous comments about the wine’s nuances of purple petunias and tiger sweat. Others might think that I just sit in my office and write work-orders for my inferiors to complete. In reality, because we are a small winery, I am also the assistant winemaker, cellar worker, and intern/peon. I wash the barrels, clean the drains and I even harvest my own tiger sweat. On top of my cellar duties, I also help out on the ranch with cows, sheep, vineyard projects and basically whatever Laird or Nathan tell me to do. So although my task list may not seem as glamorous as most people’s expectations, I prefer to have some grit in my job description--even if that means shoveling sheep excrement. Read more.
Vintage Paso (Zinfandel and more) March 18-20
We’ll be open, by appointment only, during Vintage Paso (formerly the Zinfandel Festival). We’ll have some Zinfandel on special, and hope to see you during the weekend. Make an appointment any time Friday March 18 – Sunday March 20, from 11 am-5 pm. We’ll be serving our famous grass-fed beef and lamb sliders on Saturday only. We look forward to seeing you then!
Rangeland Field Day Saturday April 23
Save the date and keep an eye out for the official announcement about our favorite spring party. Also, you can see all of our 2016 event calendar here.
One of the many reasons I love my job is that I rarely have to do the same thing two days in a row. Whether I’m in the cellar, filing government paperwork, or herding sheep--most days I don't know what excitement awaits me. My official title at Rangeland is Winemaker. For some, this might conjure up an image of me swirling a glass of cabernet all day and mumbling pompous comments about the wine’s nuances of purple petunias and tiger sweat. Others might think that I just sit in my office and write work-orders for my inferiors to complete. In reality, because we are a small winery, I am also the assistant winemaker, cellar worker, and intern/peon. I wash the barrels, clean the drains and I even harvest my own tiger sweat. On top of my cellar duties, I also help out on the ranch with cows, sheep, vineyard projects and basically whatever Laird or Nathan tell me to do. So although my task list may not seem as glamorous as most people’s expectations, I prefer to have some grit in my job description--even if that means shoveling sheep excrement.
This week, Ranch Manager Nathan, Eddie ("retired" and does everything) and I have been building fence around the barn in preparation for lambing season. Constructing livestock fencing is so much harder and more precise than I would have ever imagined. Fortunately, Nathan and Eddie have been extremely patient with me while I am learning the rudiments of fencing--they give me the easy jobs so I can feel good about myself. It is times like these that I feel truly humbled as a weakling winemaker since I can’t seem to keep up with Eddie, who I’d wager is twice my age.
I don’t really know exactly what ‘lambing’ is going to entail just yet, but we are expecting to have 250 baby lambs born within the next few weeks! I can’t wait to be surrounded by so much cuteness. I have this bucolic image of myself dressed in shepherd garb cradling a newborn lamb and keeping it warm while I sing it to sleep with a soft lullaby. Then doing it 249 more times. However, I’m pretty confident that won’t actually happen. I may just end up covered in feces, cursing a lot, with my dignity shattered. But that’s what makes a better story, right? Stay tuned on that one.
So this is my first blog, and I’m not exactly sure where I want to go with it just yet. I’m not confident that anyone other my mom will even read it. Nonetheless, I plan on writing about wine-oriented topics such as the soil’s effects on wine, Paso Robles’s place in the wine world, and the relationship between wine scores, popularity, and price. Ideally, I would love it if our club members would ask wine questions of me in an “Ask Amy” sort of way. I could be your own personal wine butler, who answers to your every question. I shall call myself… the Wine Whisperer. (Apparently, there is already a trademarked ‘Wine Whisperer’ but I thought of the name idependently.)
For questions or comments, please email me at firstname.lastname@example.org or comment below.
Until next time, Cheers!
Paul, The Wine Whisperer
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