To my incredible wine family, we hope your summer was filled with sun, love, laughter and great wine. We are in the final stages of winding down Morovino and we have one last offer for you. We have enough wine remaining to do one more wine club shipment – We’re calling it Club Finale. And anyone who reads this can participate.
Frankly, I’d rather send deeply discounted wine to you – the amazing friends who have supported us through this journey – than a wholesaler or distributor.
Club Finale is totally opt-in. Nothing is going to happen unless you tell me you want to participate. No cards will be charged automatically. You can let me know you want to take advantage of this last chance by emailing me at email@example.com. You can participate in Club Finale Reds Only or Club Finale Mixed. Both versions of the club offer 3, 6 or 12 bottle shipments. The shipment details are as follows.
Club Finale Red: 1/3 of shipment will be 2016 Barbera, and 2/3 of shipment will be 2016 Barbera Reserve.
Club Finale Mixed: 1/3 2018 Chardonnay, 1/3 2016 Barbera and 1/3 2016 Barbera Reserve
3 bottles for $80 (30%ish discount) – shipping of $18
6 bottles for $140 (40%ish discount) – shipping of $25
12 bottles for $228 (50%ish discount) – shipping of $30
If you are local and want to pick up your wine, we will hold one last wine club pick up party. It will be at Casa de Vino (our home in Shell Beach). Timing on the shipment and party are as follows:
Join Club Finale by September 30, 2019
Club Processing on October 2, 2019
Club Shipped week of October 14, 2019 (weather permitting)
Wine Club Party on Saturday, October 19, from 5 – 7:30 pm (more details to come for those who sign up).
If you can’t make it to the party and want to take advantage of this LAST CHANCE, I will continue to offer free local delivery through December 1, 2019.
You have been an amazing source of love and light in our lives.
With deepest gratitude,
As you may know, we are sadly winding down Morovino. The Avila Beach tasting room is closed, but we still have some amazing wine available. We are offering free local delivery to your home, hotel or rental (Santa Maria to Templeton). And, even though the weather is warm, we can ship wine if you are within a 3 day UPS delivery window from San Luis Obispo!
We’ve bottled our final vintages, and they are some of the best we have ever created:
2018 Chardonnay – I call it Chardon-YAY! Very lightly fruity with a kiss of Vanilla on the finish. Half of this wine matured in barrel; half in stainless tanks – it offers the best of both worlds. $32/bottle
2016 Barbera – if Dolcetto and Barbera had a love child, it would be this vintage. A slightly fruity front with a great smoky spicy finish. This is my favorite Barbera we’ve ever produced. $38/bottle
2016 Barbera Reserve – extended barrel aging (42 months) created a classic Italian-style wine. Light and crisp with hints of blackberry and smoke. $38/bottle
If you are interested in 2016 Dolcetto reserve (our last), we have a few bottles left, please call or email.
We are offering half case and full case discounts and wine club members, your discounts still apply. To order, feel free to call Mrs. Vino at (805) 710-8133 or email:
With sincere gratitude for 13 years of friendship and support.
This recipe is slightly adapted from our friends at Damn Delicious – if you don’t follow their blog, you should!
They are great on a cheese board, an antipasto plate, as an appetizer, in a salad or – as in this photo – on top of roasted salmon with seard bok choy! My grocery store frequently has Baby Bellas on sale – I always grab a package or two to make these.
Easy Marinated Mushrooms
1 lb Baby Bella mushrooms (or Cremini or white button), cut in quarters
1/4 C. good olive oil
1/4 C. Cider Vinegar
2T Balsamic Vinegar
1/2 of a sweet red onion, diced finely
3 cloves of garlic (or more to taste), finely chopped
1 T fresh Oregano, minced
1 T fresh Thyme, minced
1/2 t whole black peppercorns
1 bay leaf
Salt & Pepper to taste
Bring a large pot of heavily salted water to a boil. Add the quartered mushrooms and simmer until slightly tender – 3 or 4 minutes. This opens the pores of the mushrooms and gets them ready to absorb all the flavor goodness.
While mushrooms are cooking, combine all the rest of the ingredients in a large bowl. Drain the mushrooms and add to the bowl – they should be hot for max flavor absorption. Put in a quart Mason Jar or just cover the bowl and put in the fridge for at least 8 hours (overnight is better). They will keep in your fridge for five-ish days. So they are a great simple make-ahead for parties.
GET FANCY – finely slice a rib of celery and add to the bowl. Nice crunch factor.
ULTIMATE CHEAT – Really pressed for time? Boil the mushrooms, drain and toss with a half cup of your favorite Italian salad dressing. No one will ever suspect it was this easy.
Call us at (805) 710-8133 or email firstname.lastname@example.org with your orders. Or join us at our pop up wine tasting events:
Sunday, August 11, 1 – 5 pm
Avila Beach Community Center
191 San Miguel – above the post office
Club Vino Members – watch your email.
We will have one last opt-in wine club shipment
this fall. It won’t be automatic – you’ll have to sign up for it.
And there will be a Swan Song party, too!
To our amazing Vino Family,
We wanted to take a moment to say “thank you” and to let you know that things are changing a bit for Morovino.
Our landlord declined to renew the lease for our Avila Tasting room and gave us 30 days to move out. We have taken this as a sign that it is time for us to close Morovino in order to focus on David’s health issues. Our last day in the Avila Beach tasting room will be Sunday, April 29.
But we aren’t quite finished yet. We still have some amazing wines to come: our final Dolcetto Reserve and Barbera Reserve will bottle mid-May. We are actively searching for a short term lease on a small retail space to continue to pour Morovino wines until they are sold out.
In the meantime, we will be holding a series of pop-up tastings in the Avila Beach community center and other local venues. Make sure you follow us on Facebook, Instagram and on this blog to get updated info and tasting dates/locations. While we continue to search for a temporary tasting space, wines will be available for purchase by email and phone – and we are happy to deliver your wine purchases to your local hotel or rental.
It has been an incredible journey and we have loved every step of it. The amazing wine friends we have made will warm our hearts forever.
With love and gratitude
Now and always, Mrs. Vino
PS, if you know anyone who needs a kick-ass tasting bar (or half of one since it’s in two pieces), have them give us a call.
It’s been interesting and fun playing with recipes for our new ketogenic lifestyle. Particularly as I was recently gifted with an Instant Pot by my amazing sister, Bridget. I spent the first six months using the Instant Pot exclusively for bone broth – cuz it makes it really, really well. But thought that was kind of a waste of a cool tool, so started experimenting with real recipes.
I’ve never been a big “rib” eater. It just seemed like so much work for such little reward. But the Vino Man had a craving and I thought it would be fun to put the Instant Pot to the test. The Instant Pot did great. But the challenge was trying to find a delicious rib sauce that worked with a keto diet. For those of you that haven’t read the label on your barbecue sauce, you should check it out. The most popular barbecue sauce in my Google Search was Sweet Baby Rays. It has a total of 18 grams of carbs in 2 Tablespoons. Yikes, that’s half my carb allotment for the day.
I’m going to point out here that this sauce is keto-ish. It includes tomato paste, which does have carbs in it, but you don’t use very much and it goes along way. If you can find Thrive Organic Market tomato paste – it has a total of 3 grams net carbs in 2 T. I tried several different combinations of flavors before I hit the jackpot. I call this my Universal Yum Yum sauce because it’s great on ribs. Awesome on barbecue. Fantastic on roasted salmon and makes an amazing Stir Fry sauce. Keto or non-keto, frankly, you could put it on rocks and it would make them delicious. Here’s the recipe. Enjoy.
2/3 c. Coconut Aminos or Wheat Free Low Sodium Soy Sauce* (please see note below)
1/3 c. Red Wine – I used our Bella Rossa
2 T Tomato Paste – the lowest carb version you can find
1-3 T Swerve sweetener (powdered sugar version as it dissolves best)* see same note below
1T Balsamic Vinegar
It doesn’t get much easier than this. Put everything in a small saucepan. Heat it over medium-low heat until it starts to simmer. Let it simmer for 10 minutes (depending on how thick your coconut aminos are) or until it thickens. Watch it, because it will scorch.
(note: I’ve discovered that different brands of coconut aminos have very different flavor profiles. I’ve also discovered that when you are keto, your taste buds get quite sensitive to sweet flavors. So. Start the sauce with 1 T of sweetener. You can always add more. For most of the coconut aminos I’ve tried, I use 1 – 1.5 T of Swerve. For soy sauce, which is much saltier – even in the low sodium versions, I typically use the full 3T.
Instant Pot Ribs with Universal Yum Yum Sauce
3 lbs baby back ribs (my butcher does a rib he calls “sweet & sour” ribs. They are baby, baby backs and they are delicious)
2 T garlic powder
1 T your favorite seasoned salt – check the label, many contain sugar
2 C. chicken broth or water
1/4 C. cider vinegar
2 bay leaves (if you have them. If not, it still works great)
Rub the ribs with the seasoned salt and garlic powder. Refrigerate them for 2 hours or overnight. My Instant Pot requires 18 ounces of fluids to use the pressure cooker mode. If yours is different, adapt the amount of liquid to fit your device. Add the liquid to the IP. Place the trivet in the bottom of the insert. No trivet? Make a couple of lemon sized balls of aluminium foil and put them in the bottom. You are just trying to keep the ribs out of the cooking liquid. Coil the racks of ribs around the inside of the pot. Place the top on the IP, make sure the valve is set to sealing. Use high pressure mode and set for 45 minutes. Let ‘er rip. When the cooking is complete, let the pressure release naturally for 15 minutes. Then go ahead and carefully vent. Preheat your broiler. Pull the ribs out carefully with tongs because they are a) hot and b) fall off the bone tender. Put them on a cookie sheet and brush each rack with about 1/4 c. Yum Yum. Pop under the broiler for two to three minutes to let the sauce carmelize a bit and the ribs brown. Put another couple of tablespoons of Yum Yum on the plate, then put the ribs on top. Any left over yum yum sauce can be put in a pint jar and kept in the fridge for several days. Try it to glaze salmon. Or stir fry some chicken, pork or beef and your favorite veg – then add the Yum Yum at the end and stir to heat through.
This recipe makes me so happy.
Even though the weather is warming up, I still love me some Tesoro chocolate, raspberry dessert wine. But it can be a little challenging to sip on it straight – when it’s 100 degrees with 89% humidity outside. Enter the Purple Pirate! This is not really a recipe – more like assembly instructions!
Start with a large wine goblet.
Add 2 T (or more if you like) of Tesoro.
Fill the wine goblet 2/3 of the way full with cream soda. If you like foamy beverages, pour the cream soda directly on top of the ice cream for a large glass of purple chocolate raspberry ice cream foam. If you prefer your “floats” with more liquid, pour against the side of the glass to keep foam to a minimum.
How simple is that. Try it, it’s my favorite thing – flashy and delicious!
I’m working my way through some of my old favorite recipes to update them to our new ketogenic lifestyle! While this is one of our FAVORITE Barbera pairing recipes, it’s a pasta dish. I just wasn’t sure that I’d be able to make it work. But a flash of inspiration – and voila. I just deconstructed all the ingredients, then rebuilt them a bit differently. As good as, if not better than, the original – see the original recipe here.
Roasted Pancetta and Tomatoes
Serve with Morovino 2015 Barbera
This is a KETO Updated recipe! If you are Whole 30, Paleo or Keto, you can still enjoy this dish.
4 Roma Tomatoes halved lengthwise or 1 pint grape tomatoes
1/2 lb Pancetta (a slab, not sliced)
4 C. Arugula (4 big handfuls)
2 C. Spinach or Baby Kale
4 T Extra Virgin Olive Oil or Avocado Oil
2 Garlic Cloves, roughly chopped
Juice of 1/2 lemon
1/4 c. shredded or shaved Asiago
Preheat your oven to 425 degrees. Line a baking sheet with sides (sometimes called a jelly roll pan) with parchment paper. Cut the slab of pancetta into 1/2″ish cubes. Scatter the pancetta cubes on the jelly roll pan. Place the tomato halves, cut side up, among the pancetta cubes on the pan. Put into the oven for 30-35 minutes – stirring every 10 minutes or so to flip the pancetta cubes and the tomato pieces so they brown evenly. Be aware, this is going to smoke a bit.
Over medium heat, saute the onions in olive oil (or avocado oil) until translucent. Add the garlic and greens, and saute until limp. Add the lemon juice to the greens. Make a nice nest of the sauteed greens on your plate. Top with the pancetta and tomatoes. Add a big handful of the Asiago cheese over the top. Oh my. Very yummy. You hardly miss the pasta.
I am currently researching (my fave thing) and David is evaluating treatment options for his prostate cancer. When we come to a decision, we’ll share some sites that really helped us. But until then, let’s talk ketogenic diet!! And, cuz that’s who I am, the recipe for this not-strictly-keto corn/pepper dish is below. Just scan down if you want to skip the keto stuff!
While a diet that features unlimited bacon sounds like a gift from the nutrition gods, The Vino Man and I have decided that a ketogenic diet is not for wimps. And while I am NOT a medical expert or a nutritionist, I’m happy to share a few of the roadblocks we hit resources that really helped us on this journey. As a reminder, this is the book that started it all for us Fat is Fuel. There’s also lots of great info on Dr. Mercola’s website Mercola.com
When you go ketogenic you are basically pushing a reset button on your body and teaching it to burn fat in addition to carbs. Burning carbs is easier for your body. Burning fat is harder. Your body naturally wants to take the easiest route (thank you evolution). Additionally, so many of the environmental toxins we absorb on a daily basis are fat soluble. When you start burning fat, those toxins are released into your system. Here’s a great post for newcomers to Ketogenic diets.
Roadblock: Keto flu. Sure most of the websites and books reference it. But I don’t think they tell you quite everything. And full disclosure – this hit me more than David. But let me just say – Keto Flu Sucks. Totally. This is your body pushing back trying to get you to eat carbs. AND it’s environmental toxins flooding your blood stream. For me it lasted 7 days. Stuffy head, streaming nose, insomnia, irritability and incredible muscle cramps (yep, they call it flu for a reason). On day 4, I actually woke up at 2 in the morning, ready to give up and just go eat a damn potato. On day 5, David and I were standing toe-to-toe in the kitchen screaming at each other because I put cream in his coffee. Oh yes, fun times.
But if you do a little research (before you start the diet – not after: learn from my mistakes). Part of the cause is electrolyte imbalance. You can’t drink Gatorade (39 grams of carbs in a 1/2 bottle serving). So at this suggestion of this great website, I ended up adding a little Himalyan Salt to my water bottle and I started taking Magnesium. And eating Avocados. Lots and lots of Avocados (potassium). Much, much better. This website has a great recipe for an electrolyte balancing drink. It does not taste particularly wonderful, but it helped. This drink is from the ketodiet app. There is a free version of the app which has some great keto recipes!
Additionally, this website gave the the great tip to have 1 square of 70% Cacao before bed to help release tryptophans. I’m never going to say no to chocolate and it may be psychosomatic, but I do sleep better. It has lots of other tips for surviving the start of your keto diet as well.
Roadblock: Cooking Breakfast. Well you know I love to cook. But breakfast is just not my meal. It’s not fun food. It’s in the morning. Just ughh. But after your 8-10 hour nightly fast (also known as sleeping), we discovered it’s really, really important to get some calories in you (reference the cream screaming fit mentioned above). We’ve figured out that we pretty much just have dinner leftovers for breakfast. Or eggs. Lots of eggs. I actually had to google “how many eggs per day is too many?” when I felt like I was going to start clucking. We are so thankful for our friend Angela – she keeps a flock and is a wonderful source of pasture-raised chicken eggs – which are better than any other eggs in the world. We are also thankful for our friend and wine club member Kimberly who is very experienced cooking Paleo/Keto and loves to cook. She gave us the idea for this spinach, chorizo, avocado dish that is full of good fat and really sticks to your ribs. Follow her on Instagram – @foodfamilywine.
RECIPE – Padron Pepper & Corn Saute (photo at top of page)
OK, corn is not strictly keto – certainly not during the induction (first) phase. But when Talley Farms puts it in your harvest box, you just have to go for it.
2 ears fresh corn
3 C of whole Padron Peppers (or other small, mild pepper like Cubanelle, Banana or even small Poblanos)
2 T of coconut oil (the roadblock in my next blog post)
1 t. Avocado oil
1/2 onion, peeled and cut thinly in long strips (root to end)
3/4 t. sea salt
1 t. chili powder
1/4 C Feta cheese
Shuck corn. Remove the corn from the cob by placing a coffee cup in a bowl, put the stalk end of the corn on the cup, holding the tassel end of the corn and carefully slicing downward parallel to the stalk so that the corn falls into the bowl and doesn’t scatter everywhere. Or use this cool shucker thing – which I have ordered but haven’t tried yet.
Melt the 2T of coconut oil in a skillet over medium high heat. Add the Padron peppers. Saute the peppers until the skin sears – 4-5 minutes – stirring frequently. Sprinkle the salt over the peppers. Add the Avocado Oil and the onions to the skillet. Continue to saute until the onions lightly char and the peppers start to soften – maybe 3 minutes more. Add the corn to the skillet and saute until the corn starts to take on color and char a bit – probably 4 minutes more. Add the chili powder and stir. Remove from heat and stir in the feta cheese. The coconut oil, corn, cheese and peppers marry beautifully together! We’ve done this as a side dish, but we’ve also filled a roasted portabella mushroom cap with this mixture and topped it with a fried egg – also AMAZING.