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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 firstname.lastname@example.org. 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.
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.
We are so excited that the Avila Beach Farmer’s Market is back! It makes dinner so much easier. And ooooh, the spring goodness we can find there. We were pulling a long day at the tasting room and Mr. Vino suggested hitting the Farmer’s Market for dinner. I think that he was thinking to pick up some fish tacos. Me, I hit the produce guys and the fresh pasta guy for this riff on a recipe from Cooking Light. And oh, my – it was amazing with our new 2016 Beach Blonde Pinot Grigio!!
Pea and Snap Pea Pasta
6 oz fresh sugar snap peas (get 8 ounces cuz you are going to eat some of them while prepping)
1 C fresh shelled peas
3 T really nice olive oil
Juice and grated lemon peel from one fresh lemon
2 oz shaved Asiago or Parmesan
Salt & Pepper
Radish Microgreens (yep, back in the day we called them “sprouts”)
Lobster ravioli (or other delicate pasta like Pappardelle. It’s vegetarian with plain pasta!!)
This is so dang easy it’s almost embarrassing and the whole thing comes together in the time it takes to cook the pasta.
Bring a large pot of water to boil over high heat. Once boiling, add snap peas and cook until they turn really bright green (1 minute or so – don’t overcook). Remove the snap peas with a slotted spoon and put them in a bowl of cold water to shock them. The drain on paper towels.
Add the pasta to the boiling water and cook per package instructions. Add the fresh peas during the last 30 seconds.
While pasta is cooking, combine the olive oil, lemon juice, salt and pepper in a large bowl. Whisk to combine. When pasta is done, drain pasta and pea mixture. Add pasta, peas and snap peas to bowl and toss lightly to combine.
Plate pasta and top with shaved cheese and microgreens. Don’t have Asiago or Parm? This also is really nice with Feta.
Fresh, healthy, delicious.
Mrs. Vino’s Riff on Beef Bourguignon – only where’s the beef????
Make & Serve with 2014 Morovno Petite Sirah
Many of you know that Mr. & Mrs. Vino are trying for a more vegetable-forward diet. This has provided some super fun opportunities for Mrs. Vino to play in the kitchen. This riff on Beef Bourguignon uses a Petite Sirah (a Rhone varietal) instead of burgundy and hearty mushrooms instead of beef. And is vegegarian (you will NEVER miss the meat). This is easily converted to a vegan dish by using a slurry of 1 T water and 1 T cornstarch instead of the Beurre Marni to thicken. PS, Beurre Marni was a new technique for me, taught to me by chef Google. But I will totally use it again.
This recipe looks really long – but only because I had fun writing it. Took about 40 minutes total to prepare.
2 large Portobella Mushrooms
1 little blue Styrofoam package of Crimini mushrooms (or Baby Portobellas), sliced
1/2 C. Dried Shiitake mushrooms (I get mine from Costco and it is my new kitchen staple)
1 C. boiling water
½ Onion, diced
2 carrots, peeled and diced
2 C. vegetable broth
1 C. Morovino Petite Sirah
3 T Olive Oil (divided)
2 t. Herbs de Provence
2T Balsamic Vinegar
2 t. Salt
2 t. Pepper
1T Butter, softened
In a large coffee mug or small bowl, rehydrate the dried mushrooms in the boiling water – this will take about 20 minutes. Preheat your oven to 425 degrees. Remove the stems from the large Portobella mushrooms by breaking them off. Then remove the dark gills by scraping them out with a spoon. Put the mushrooms gill side down on your cutting board and cut the caps into thick slices (like 3/4” thick). Line a baking sheet with parchment paper. Place the mushrooms on the baking sheet, drizzle with 1 T of olive oil and sprinkle with salt and pepper. Roast the mushroom caps 10 minutes. Remove the baking sheet from the oven and using your kitchen tongs, turn the mushrooms over. Return sheet to oven and roast for an additional 15 minutes.
While Portobellas are roasting, heat 1 T of oil in a heavy bottomed skillet over medium heat. Add the onions and carrots and saute until soft (4-5 minutes). Remove the onions and carrots to a small bowl. Add the remaining Tablespoon of olive oil, notch the heat up to medium high and add the sliced Crimini to pan. You don’t need to add more oil – no matter how much oil you add the mushrooms will absorb it. Just keep stirring the mushrooms around so they don’t stick and they will release their own juicy goodness. Saute the mushrooms for 5 ish minutes, until they start to brown.
While mushrooms are sauteing, use the back of a fork to cream together the butter and flour in a small bowl. If you were to then roll it into pea sized balls, you’d have Beurre Marni – great for thickening soups and sauces. Me? Really? Roll into pea sized balls – not likely. Just leave the mixture in the bowl for now.
When the mushrooms have browned, add the Petite Sirah to the pan and deglaze for a minute (aah, I love the sound of a good deglaze). Drain the Shiitakes (reserving the liquid) and add them into the pan with the carrots and onions. Add the vegetable broth and the reserved liquid in which you rehydrated the mushrooms (mushroom broth) to the pan. Reduce heat back to medium. Add the Herbs de Provence and simmer strongly (not quite boil) for 10 minutes until liquid starts to thicken. At this point, your roasted Portobellas are probably ready. Turn the heat off in the oven, but leave them in to keep warm until the sauce is ready.
Back to the Beurre Marni. Instead of rolling it into ridiculous pea sized balls then adding them to the sauce, just use the fork to add the butter/flour mixture to the simmering sauce in small increments – stirring between additions. Continue at a strong simmer for another 5 to 10 minutes until the mixture has thickened. Add Balsamic vinegar. Stir, then add salt and pepper to taste.
I serve Mushrooms du Rhone over a hearty pasta, but it’s also great over polenta, mashed potatoes or a toasted hearty bread. Arrange thusly. Pasta/bread/polenta/potatoes on plate (choose one, not all). Slices of roasted Portobella on top of pasta, or whichever. Spoonfuls of mushroomy sauce atop Portobellas. Top with a sprinkle of chopped parsley for extra credit. Green salad on the side. Serves 4.
It’s always fun when another great wine site does a feature about you!! Our friends at California Winery Advisor (a really great wine website – you should totally check them out), used a photo of Morovino for their article on the Avila Wine Trail.
Thanks, California Winery Advisor! Check out the article here:
A big, bold wine doesn’t always need to go with a meat dish. Our new Tango (Syrah/Petit Sirah) blend is just amazing with this hearty vegetarian dish! This is a perfect starter, or use like a salad. ENJOY.
2 Cloves garlic, diced
4 large Portobello Mushrooms
4 fresh mozzarella cheese balls, sliced thinly
1 pint grape or cherry tomatoes, thinly sliced
Fresh Basil – leaves only, sliced in chiffonade
¼ C Balsamic Vinegar
2 t. Brown Sugar
Set your oven to 400 degrees and place one oven rack on the second rung from the bottom, and another oven rack on the second rung from the top. Melt butter and garlic together in a microwave safe bowl. This will soften the garlic flavor a tiny bit. Prepare the mushrooms by removing the stem (save them to use in soup), and using a teaspoon to scrape out the brown gills. Brush the mushrooms, inside and out, with the garlic butter mixture. Put mushrooms on a parchment paper lined baking sheet. Start with a layer of tomato, then a layer of cheese, the tomato, then cheese (you see where I’m going with this) until the mushroom cap is full. Make sure to finish up with a layer of cheese on top. Put the baking sheet with the mushrooms in the oven on the rack at the second rung from the bottom and cook for 10 minutes.
While the mushrooms are cooking, make the balsamic glaze. Or just pull it out of your fridge, cuz you should always have some of this on hand. When in doubt, put Balsamic Glaze on it!! You could put it on rocks and they would be delicious. To make the glaze, put the sugar and vinegar in a very small sauce pan over medium high heat and bring to the boil. Turn the heat to low and allow to simmer for 8 minutes or so – the glaze should be thick enough to coat the back of a spoon.
Turn the oven to broil and move the pan with the mushrooms to the rack at the second rung from the top. Broil mushrooms until the mozarella turns bubbly brown.
Pretty plating – put some nice arugula on a plate. Put two mushrooms on top of the arugula. Drizzle the mushrooms and greens with the balsamic glaze. Sprinkle the fresh basil shreds on top of the whole shebang. Mmmmmmmmmmmm
Don’t know how to chiffonade basil? Here’s a great tutorial on YouTube.
Quick-pickling (also known as refrigerator pickle) is a great way to take advantage of the amazing summer produce available at your Farmer’s Market. This recipe works with: Bell Peppers, cucumbers (non-waxed), zucchini, spring onions, carrots, green beans, radishes (but if you use red radishes, the color bleeds into the pickling liquid and they are . . . interesting looking – I use Daikon)…..
Mrs. Vino finds most recipes for quick-pickles available on the internet to be tooooooooooo sweeeeeeeeeet. I prefer a really tangy, sour pickle. This one works just perfectly for me.
Makes 2 pint (8 ounce) jars of quick pickles
2 cups of thinly sliced veggies
1/4 cup cider vinegar
3/4 cup water
2 teaspoons salt
1 tablespoon sugar
4 garlic cloves, minced
1/2 t. mustard seed
1/4 t. Red pepper flake
Place sliced veggies into clean jars. In a small saucepan, heat the vinegar, water, salt and sugar over medium low heat until the salt and sugar dissolve. Add the garlic, mustard seed and red pepper flake to the saucepan. Pour the hot liquid over the veggies. Add lids and put in fridge. Let sit at least 2 hours before serving. Will last a week in the fridge (theoretically – they last about 2 days in the Vino household).
If you don’t have mustard seed, dill seed or fennel seed also work well.