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Blog — Orfila Vineyards & Winery

Blog

5 Health Benefits of Wine Backed By Research

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3 Vineyards You Might Not Know We Get Our Grapes From

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Orfila’s Wonderful World of Wine Tasting

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Making Magical Moments

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A Pour Girl in Portugal

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Through The Grapevine Book Signing Event

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It’s here!
“Through the Grapevine”
A beautiful Coffee Table Book of your beloved winery Orfila Vineyards, featuring stunning photographs of Paul Body.

Come join us for our Book Release and Book Signing:
Friday, December 18th, 2015 at 4-6 PM
Live music by Jimmy Patton
Rubbed Right BBQ on site

Meet:
Publisher and Author Bruce Glassman
Photographer Paul Body
Proprietor Ambassador Alejandro Orfila
and Award winning Winemaker Justin Mund

Retail Price : $34.95/ OWL price: $27.96
plus receive 30% off your wine purchase with the purchase of your Orfila Book.

The perfect Gift for yourself and Friends & Family for the Holidays

Click here to purchase your copy today.

Volcan Mountain Winery Grand Opening On July 11th

Julian’s newest winery is now open!!

Open House / Grand Opening July 11th

Situated at 4200 feet elevation, in a beautiful mountain valley at the base of Julian’s iconic Volcan Mountain, Volcan Mountain Winery is now open for business. Please join local winemaker Jim Hart, of Hart Winery in Temecula and formerly of Milagro Farm Winery in Ramona who along with his brother Mike recently purchased J. Jenkin Winery and are re-opening as Volcan Mountain Winery.

You are invited to join the Hart family and friends as we celebrate this exciting new venture and release seven new Volcan Mountain wines. On Saturday, July 11th from 11:00 am until 5:00 pm we will have a olive oil and balsamic vinegar tasting, live music for your enjoyment and food available for purchase. If you can’t make it up Saturday, the winery will be open regularly Friday, Saturday and Sunday from 11:00 am – 5:00 pm beginning Friday the 10th of July. Discounts on tasting and wine will be available all weekend.

We hope to see you soon, come up and enjoy a glass or a bottle of wine either in our beautifully remodeled tasting room or on one of the many chairs and table on our shaded patio with wonderful views to Volcan Mountain and enjoy the peaceful mountain scenery of our back country Shangri-La.

Volcan Mountain Winery, 1255 Julian Orchards Drive, Julian CA, 760-365-7267

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Recipe: Grilled Fruit with Greek Yogurt Dip

Enjoy this recipe with our 2012 Grenache Blanc.

grilled-fruit_edited-napkinServing Size: 4 people
Preparation Time: 10-15 minutes
Grill Time: 10 minutes

Ingredients:
2 peaches
2 nectarines
2 plums
1/2 pineapple
2 tablespoons vegetable oil
1/4 cup local honey
2 tablespoons fresh Meyer lemon juice
1 tablespoon fresh lemon zest
2 cups plain Greek yogurt
2 tablespoons raw sugar
1/2 cup fresh blueberries for garnish



Instructions:
Preparation: Pre-heat grill and wipe clean. Once grills are hot, reduce heat to medium. Cut peaches, nectarines and plums in half and remove pit. Cut pineapple into thick slices, removing the core. Brush fruit with vegetable oil.

Glaze: In a small saucepan, over low heat, mix together honey and lemon juice. Whisk until hot.

Grilling: Place fruit on the grill. Grill fruit for approximately 3 minutes on each side. Remove from heat and place onto serving platter. Drizzle glaze onto fruit.

Yogurt Dip: Whisk together yogurt, lemon zest and raw sugar in bowl; transfer into a small ramekin for service. Place on serving paltter and garnish with blueberries.

Enjoy this recipe with our 2012 Grenache Blanc. Cheers!

Recipe: Grilled Chicken Fajitas with Fresh Guacamole

Enjoy this recipe with our 2011 Estate Lotus.

Time: 15 – 20 minutes

Ingredients:
– For the Fajitas –
Vegetable oil cooking spray
1 pound chicken, boneless breasts or thighs, rinsed and dried
1 large sweet onion
3 large bell peppers (red, green, yellow, or orange; a mix of color looks nice for presentation)
2 ½ tablespoons All Natural or Key Lime Avocado Oil, divided
½ tablespoon brown sugar
1 teaspoon dried oregano
1 tablespoon sea salt, divided
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon or less cayenne pepper (depending on heat preference)
½ teaspoon fresh ground pepper

– For the Guacamole –
3 large Hass avocados, diced
1 fresh lime, juiced
2 tablespoons sweet white onion, minced
½ cup fresh tomatoes, small dice
½ tablespoon fresh jalapeño, minced
2 tablespoons fresh cilantro, diced
1 teaspoon Tabasco sauce
1 teaspoon sea salt

– For Service –
8 -12 corn tortillas, warmed
2 tablespoons fresh cilantro leaves, garnish
1 cup sour cream (on the side)

Instructions for the Fajitas:
In a small bowl, combine brown sugar, dried oregano, ½ tablespoon of sea salt, smoked paprika, ground cumin, ground coriander, garlic powder, and cayenne pepper. Coat chicken with seasoning and drizzle with 1 tablespoon Avocado Oil. With your hands, massage seasoning and oil into chicken. Let marinate for 10 minutes.

Clean and pre-heat grill; spray grill with oil.

Peel onion. Cut in half lengthwise and into ¼ inch strips. Remove stem and seeds from peppers. Cut into ½ inch strips. Place into grill pan. Drizzle with remaining Avocado Oil, salt and pepper. Place on grill.

Reduce heat to medium-low. Place chicken and vegetables on the grill at the same time. Cook chicken approximately 5 to 7 minutes on each side depending on thickness, (temperature 160˚F). Occasionally stir vegetables until they are al dente, approximately 15 minutes. Remove from grill. Let chicken sit for 5 minutes before slicing into strips. In a platter mix chicken and vegetables.

Instructions for the Guacamole:
In a bowl, combine lime juice, tomatoes, onions, jalapeño, cilantro, Tabasco sauce, and salt. Gently mix in diced avocado.

Instructions for Service:
Fill each tortilla with chicken and vegetables. Top with fresh guacamole and garnish with cilantro leaves. Serve with sour cream on the side. Enjoy this recipe with our 2011 Estate Lotus. Cheers!

Recipe compliments of Orfila team member, Tania Schmutz.

Movie Night

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.S.V.P. please call: 760.738.6500 x 22.