Pictured Chef Samantha and Her Children at Home
3 envelopes Knox gelatin
1 ½ cup granulated sugar
1 cup cold water
2 tsp Vanilla extract
¼ tsp salt
1 cup light corn syrup or maple syrup
¼ cup cornstarch
¼ cup powdered sugar + more as needed for dusting
Combine gelatin and ½ cup cold water in a bowl of stand mixer, if adding any other flavorings other than vanilla extract add them now. Stir and allow gelatin to bloom in the bowl.
While gelatin is blooming add sugar,salt, corn syrup, and ½ cup water to saucepan heat over medium heat. Cook until sugar is dissolved then raise the heat to medium high until the thermometer reaches 240 degrees.( Do not boil too hot or the sugar will crystalize and you will not have a smooth marshmallow). Remove from heat.
With the mixer on low speed slowly drizzle in hot syrup along the side of the bowl not directly into the gelatin mixture. Once all syrup is added whip on high speed until mixture is very thick around 10-15 mins.
Combine cornstarch and powdered sugar together in a bowl and dust desired pan with the mixture liberally. Once the pan is ready, pour the marshmallow mixture into the pan. Wet hands with cold water and smooth out the surface of the marshmallows. Allow to sit at room temperature for 8 hours or overnight until they are completely dried out. You can also fast track this and put in the fridge and it will only take 3 hours to set.
When dry, turn out onto a cutting board dusted with more cornstarch and powdered sugar (make sure to dust your knife as well) and cut marshmallows to desired size.. Store in an airtight container and room temperature, these will keep for at least 2-3 weeks. ENJOY making some grown ups and kids s’mores!
We have new wines and an entirely new food menu to share with you! You can review the food menu here. Our team has been working tirelessly the last few weeks in preparation for this moment. A huge thank you to them!
Regarding visiting, things are going to look a little different as we have guidelines set forth by our County in this 2nd Phase of re-opening. Things will change possibly in the future, so we appreciate your patience as we head into these uncharted waters together. Our top priority above all is your safety and the safety of our staff. We are following sanitizing and cleaning guidelines that have been set forth.
The following are important notes regarding your visit as these are inline with the County guidelines:
We know that this will be an adjustment and again we appreciate your patience. We are beyond thrilled to have you visit and finally be able to enjoy our beautiful location, wines, and food!
Ok, it's hot! Join Winemaker and owner David Parrish and Certified Sommelier Vanessa Igel as they taste through our white wines and chat pairings and movies.
Grab a glass of Sauvignon Blanc, Chardonnay and Rose to join along.
We are all craving comfort food right now, and are also looking for ways to keep the kidos entertained!
Sourghdough starters do sound challenging, but I hope to help make them more approachable as I was not born a bread baker. Starters are great for not only baking bread, but also cakes, cookies, and pasta. You can become your own bakery essentially, which is especially helpful being shut in. We have been making a Cabernet Sourdough since we opened in 2018. This starter was made from our Cabernet Sauvignon grapes, which you can read about on a previous blog post here. While I love our starter, it is not feasible for those at home wanting to start their own right now.
Two weeks ago I saw a starter recipe that looked really simple from Taste of Home and decided to try it a couple weeks ago. It went great, so without further ado I am going to share the recipe with a few tweaks, feeding info, and helpful starter info as I had a ton of questions when I started! Also, I will have a few tips if you are missing ingredients, or in need of a gluten free starter as everyone has different needs right now.
The Starter Recipe:
1 & ½ teaspoons (or a packet) of Yeast
2 Cups (11 oz) of Flour
2 Cups (16 oz) of Water at 70-75°F
Use a container like a large tupperware that you can put a lid on. Avoid a metal bowl for your starter as that will impact the temperature of your starter. You can use measuring spoons/cups or a digital scale. Digital scales tend to be more accurate. You will also need a thermometer to take the water temp.
*Yeast: Original recipe calls for Active Yeast. I used Instant Yeast and turned out just fine. Use what you have.
*Flour: The recipe calls for All Purpose (AP) Flour, but you could substitute for Bread Flour. Below I share the differences in flour.
Step 1 – Put 2 cups of flour the bowl/container.
Step 2 – Pour in yeast and stir with flour.
Step 3 – Measure 2 cups of water and take its temperature. 70-75°F is ideal for the temp, but if your home runs cooler or warmer, make adjustments. Like I'd do 80-85°F for a colder home. Yeast likes warmth and it encourages activity. I would avoid going over 90°F.
Step 4 – Gradually pour in the water, while stirring with a spatula. Stir until well incorporated. I like to stir for a few minutes to encourage the yeast to be active.
That’s it. You’ll notice it will become active and bubbly within hours. Let it hang out for about 4 days. Stirring occasionally throughout the day to encourage the yeast to be active. You will notice that it will start to smell more sour and a liquid will form on the top. All apart of it and it is fine. By day 4, feed the starter.
Step 1 – Stir the starter for a few minutes. Do not pour off the liquid. Some recipes do this, but I disagree as it’s just apart of the starter.
Step 2 – Pour out about ½ to 1 cup of starter. I did a cup.
Step 3 – Pour in 1 cup (8 oz) 70-75°F water and stir.
Step 4 – Pour in 1 cup (5.5 oz) of flour and stir. Stir as long as you can to encourage activity.
So, that’s the recipe, but here’s more info to help with your sourdough starter journey.
What is happening in the starter? Protein in the flour forms gluten. Yeast eats gluten and it produces CO2. The gluten helps the bread have strength and gives it rise. The water in the starter is helping the yeast move around and encourage the integration with the gluten. Also, yeast likes warmth and movement. So, the water temperature and the movement of the stirring encourage the activity.
There's no yeast in the stores right now? A real issue and there’s no need to panic. I have read blogs mentioning alternatives and one of those is…pineapple juice. This is similar to what we are doing with our grapes. Here's one I found on Breadtopia.
I’m gluten free? Okay! Well there’s sourdough starters that are gluten free…I found this on King Arthur's site.
Bread Flour vs. All Purpose Flour? Bread Flour has a higher gluten percent than All Purpose Flour (AP), which is why it is used for baking breads. The typical percentages are below:
The more gluten you have for the yeast to eat...the more activity you will have. That said if all you have is All Purpose or Wheat, making a starter will still work!
Storing the starter?
Method 1: Store on the counter and feed daily. This is great if you are a baker and bake daily.
Method 2: Store the starter in the fridge. So, the cold will cause the starter to slow down in activity. Upon removing from the fridge for use, feed more like 2-3 times a day for 2-3 days to awaken the starter.
Some starters can be kept in the fridge without feeding for up to a month or more. I would say this depends on the strength of your starter. If it's super active, then it will do great. I do usually up to a month for some of my starters.
Method 3: You can dry the starter on parchment during feeding. Take some of the starter and just spread it out on parchment paper and let it dry for a couple days. Then put the starter in a container like a mason jar. I recommend this for any starter you are discarding during feeding. Here's the article on King Arthur's site.
What is the liquid on top of the starter? So, believe it or not this is called hooch and that's because it is technically alcohol...the byproduct of the activity between yeast and gluten. It is okay and it doesn't mean that your starter is bad. Stir it into the starter and then feed your starter.
How can you tell if it has gone bad? Starters share a lot about themselves via smell. Sweeter means that it has been fed and is happy. Sour means that it is probably needing food.
Acetone and funky smells equals hmmm, something is awry. You just want to start feeding the starter, like you would when waking it up, to try to save it.
Mold or discolouration are a sign of no bueno. Just try your best to feed and save, but I would look at your saved dry starter at this point.
At feeding it feels wasteful, can I make something with the discarded (pitched) starter? Yes! Pancakes is a well-known option, but there are plenty of things you can do with pitched starter. You can dry some for storage. You can also give the pitched starter to someone else. Starter = giving.
How to know if your starter is ready for use? The visual activity of the bubbles will indicate its activity level, but again smell is important. In Tartine’s Bread, the sweeter smells it is fed and more ready to use. The more sour means it needs more feeding and time. I will say that with time you will get to know your starter and will have a feeling.
Another method is the Float Test. Take some of the starter (like a little piece) and put in water. If it floats, it’s ready for use. If it doesn’t float, well it’s not ready. This is not always accurate, keep in mind, according to some bakers.
Can you bake with whatever flour and the starter? You can bake with whatever flours you would like. Some recipes use blends for more flavor. You will get different textures and densities as well. Bread flour due to its higher gluten percentage will have better crumb (meaning the texture and hole pattern in the bread will be more desirable for the sourdough).
How sour does the sourdough get? The sourness of sourdough is just what the starter decides to create. It's the nature of your starter. So, do not be surprised if if it is not super sour. If you want more sourness to your sourdough bread, try using more starter in the recipe. Or try longer fermentation when making the dough.
Ideas for best bakes with sourdough bread? Dutch ovens are awesome and easy. You need steam for sourdough bread. Let's say you don’t have a dutch oven or cast iron with a lid and a water bath in your oven is a bit of a deal. This write up had some great ideas for getting steam going in your bake: https://truesourdough.com/3-ways-to-make-amazing-sourdough-bread-without-a-dutch-oven/
Best ways to store bread? Wrap in parchment, sarane wrap, and then leave on counter - lasts about 4 days-5days.
That was quite the write up, but I wanted to share thoughts and ideas that would encourage anyone to try their hand at this. This is a great project while stuck at home and/or you have some kids. Honestly, the starter becomes like a pet. You have to care for it. The Parrish team giggle at me as I will remember I have to feed my starter, or fold my bread in the midst of a meeting and rush out to care for it. Regardless of the amount of work it has brought to my life, I enjoy it and the fact that it brings joy to others.
Be well and Enjoy!
While we wait for budbreak in the vineyard, the winery team has been working on our wines to be sure they are ready to go as soon as we can welcome you back to the tasting room!
Today, Cellar Master Ethan Ray takes us through a process called Topping Off which is done frequently in the barrel room.
The Topping Off process is crucial to the winemaking process because without it we would be making very expensive vinegar! The wines are stored in wood barrels and those barrels breathe in and out. Through that process, some of the wine is lost to evaporation creating space for oxygen inside the barrel. This same process happens in whisky barrels and is often referred to as the angel’s share.
But, in winemaking, the presence of oxygen can ruin the wine turning it sour and bitter. So, Ethan and Assistant Winemaker Cody Alt have to regularly take down each barrel from where it’s stored, move it to the floor and refill each barrel to ensure there is no space left for oxygen after evaporation has taken place.
Our winery also has two huge humidifiers which help control the temperature and humidity in the barrel room, but there is still work that needs to be done.
Here is Ethan explaining more about the process and the role it plays in creating our delicious estate wines.
Winemaker David Parrish and Certified Sommelier Vanessa Igel wanted to take a sneak peek at the Sauvignon Blanc and the newly released Rosé and Chardonnay. These white wines are great to have on hand now that the weather is getting warmer. They help to create a little escape from reality and take a little vacation in your backyard.
The Sauvignon Blanc continues to be a wonderful wine capable of a wide range of pairings from a bowl of fresh raspberries to Thai or even Indian food. At $16 a bottle, we're seeing a lot of people stocking up on it before summer is in full swing.
The Rosé is one of our team favorites. We had a double blind tasting before the shutdown with our wine and other Paso rosés. Ours was a unanimous winner, though they were all delicious! The nose is full of bubblegum, strawberry and cherry Jolly Rancher notes. The wine can be paired with just about anything. Some of our team favorite pairings are potato chips, spinach salad and salmon.
The Chardonnay has a great balanced style with 40% new French oak and 60% stainless steel. This breakdown gives the wine those classic markers of butter and roundness while maintaining crispness and acidity from the stainless steel. It can be paired with anything from scallops to brunch faire.
We hope you enjoy the video of this virtual tasting and that you'll join us for another one this Friday, April 3 on our favorite reds.
We wanted to take a moment to enjoy a new wine and a little time with each other (at a safe distance!).
Our 2017 Estate Zinfandel is now released and we love where it's at in its development.
Grown here on our Adelaida Road property, the head-trained Zinfandel vines are almost seven years old and have become a cult favorite for our tasting room guests and club members.
Done in a restrained style, Winemaker David Parrish picks the fruit from the cool side of the vine so that the fruit doesn't get overripe. This style also keeps the wine more medium bodied and a little lower in alcohol. If you like lighter-style, less jammy Zins, then this is one you have to try!
The nose on this Zinfandel is so unique almost coming across as a Pinot Noir because of its spice notes. It is loaded with dried cranberry, rose petals, white pepper and cedar.
On the palate, it has a bright acidity with a lot of roundness as it waves from the front of the mouth to the back.
The acidity and profile make it a great candidate for all kinds of pairings ranging from charcuterie boards, to lentil and sweet potato fritters, all the way to shepherd’s pie and brisket. It's definitely a wine to experiment with and enjoy soon!
From the vineyard to the winery, Assistant Winemaker Cody Alt is starting the racking process for our 2019 wines this week.
Racking is important for the quality of our wines. It’s when some of the spent lees (dead yeast) falls out of the solution (wine) and no longer contributes to the finished product. Our wines are typically racked three times before they are bottled as part of our winemaking process. First the wine is racked as part of the initial fermentation process, then several months after fermentation has finished and then finally right before bottling.
Today, Cody is racking the 2019 Estate Cabernet Sauvignon moving the wine from one barrel to another to “rack off the lees.” Using a pump, a wand and a flashlight (super technical, right?), he watches the wine come up through the pump to see when it changes from clear to wine with sediment. It’s easy to see because it becomes cloudy instead of clear. Once he sees the sediment, he stops the pump and then leaves the rest of that wine in that barrel. All of the clear wine is what will be kept and ultimately finished into our final wine.
The wines will be racked one more time right before bottling to ensure they are clear and perfect for you to enjoy for years to come!
Click here to watch Cody explain racking and demonstrate. Have any questions? Just ask on our Facebook or Instagram. We love talking wine with you!
We needed a break and ventured outside to catch up with Winemaker David Parrish on what's happening in the vineyard.
Right now, crews are going through the vineyard manually hand cutting each vine to remove last year’s growth and make way for this year’s new buds. It’s an exciting time as we say goodbye to last year’s harvest and prepare for what’s to come in the 2020 vintage.
Hand pruning takes a lot of time, but like most things, the effort is worth it.
For all other varieties, like Cabernet Sauvignon, Malbec, Petite Sirah, etc. the crew hand selects two of last year’s arms to stay into this new harvest. Everything else is cut away. The two arms are then tied down onto the wire to establish a grounding for new growth.
But, our dear Zinfandel, is a little different. Like you can see in the video, everything is cut back and creates a circular form around the trunk of the vine. Nothing is left on it. This is to keep all of the growth as close to the vine as possible for water and also to leave room for where the new growth will take place. Ideally, the crew is creating an outline for where they want this year’s growth to set based on how close each vine is to each other and where the sun will eventually hit the fruit on the vine.
If you’ve had our Parrish Zinfandel, you know that it is a much lighter style and body than a traditional Paso Zin. Winemaker David Parrish likes this style because it’s easier to drink and pairs well with a wide range of foods. The way it gets there is based on where the crews are selecting next year’s vines to grow and that happens right now.
We hope you enjoy this short video on Zinfandel pruning!