Caliza's 2024 Winemaker Dinner

A Heartfelt Thank You from Caliza Winery

From the owners, Carl & Pam Bowker, and the entire Caliza Team!

The evening was a celebration of passion, craftsmanship, and the art of winemaking, and we were thrilled to share it with you all. Your presence made the evening truly special, and we are so thankful for your continued support and love for our wines. 

Have a scroll through the stunning images we were able capture thanks to one of our favorite photographers, Heather Daenitz, of Craft and Cluster. You might even find yourself in the photos! 

 

The Food

  

   

 

The Wine

  

  

 

Our Guests

  

   

  

  

  

  

 

The Caliza Team

  

          Maury Froman                                         Allie Donegan & Josh Harp

 

  

Mandy Bauer                                                 Ciara Girard

Carl & Pam Bowker

 

Chef Jeffery Scott

 

Thank you again from all of us at Caliza Winery, until next year!

 

 

Pair your Super Bowl Sunday with End of the Day Wines!

Create a winning combination for your Super Bowl celebration! Check out the recipies and wine pairings below.

2022 Albariño & Honeyed Burrata Toasts

Ingredients:

• 1/2 large French baguette cut into thin slices
• 6 oz burrata cheese torn
• 1 tbsp fresh mint chopped
• 3 tbsp raw honeycomb
• 1 tbsp fresh orange zest
• 1/2 tsp flaky sea salt

Instructions:

1. Slice the french baguette and lightly toast if desired – you can also serve untoasted.  Place on a serving platter.  
2. Tear the burrata over the slices of bread, distributing evenly
3. Sprinkle mint evenly on top of the burrata toasts, then cut off pieces of honeycomb and distribute evenly among the toasts
4. Grate fresh orange zest over top of the toasts and sprinkle flaky sea salt over the top as well.  Serve immediately!

 

2021 Red Cuvée & Chicken Parmesean Sliders

Ingredients:

• 24 ounces frozen breaded chicken tenders
• 1 package (12 ounces) Hawaiian sweet rolls
• 14 slices provolone cheese, divided
• 1 jar (24 ounces) marinara sauce

Topping:

• 1/2 cup butter, cubed
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil

Instructions:

1. Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place 8 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes.
2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining 6 cheese slices. Replace top halves of rolls.
3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving; if desired, serve with additional marinara sauce.

 

2021 Cabernet Sauvignon & Homemade Cheese Puffs

Ingredients:

• Homemade Cheese Puffs
• 1 cup milk or water
• 1 stick butter unsalted (½ cup)
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper optional
• 1 cup flour
• 4 large eggs room temperature
• 1 cup sharp cheddar, finely shredded

Instructions:

1. Preheat oven to 425°F.
2. Line two large baking sheets with parchment paper.
3. In a medium saucepan, combine milk, butter, salt and cayenne pepper. Bring to a boil over medium heat.
4. Turn heat to low and add all of the flour at once. Stir until very smooth. Continue cooking and stirring until it forms a dough that doesn't stick to the sides/bottom of the pot and is no longer sticky, about 2-3 minutes. Remove from heat and cool for 5 minutes.
5. While the flour mixture is cooling, completely whisk eggs in a separate bowl. Remove 2 tablespoons of the eggs for an egg wash and set aside.
6. Add the egg mixture to the dough a little bit at a time, stirring with a spoon after each addition. Once the eggs are completely incorporated, stir in the shredded cheese.
7. Place the mixture into a freezer bag or a piping bag and pipe into 1" circles (about 3/4" high) on the prepared baking sheet. With wet fingers, smooth the top of the mounds.
8. Whisk the reserved egg with 1 teaspoon water and brush over the puffs. Sprinkle with additional cheddar if desired.
9. Bake for 10 minutes at 425°F and then lower the temperature to 350°F and cook for 18-19 minutes or until they are puffed and browned.

 

2021 Tempranillo & Brown Sugar Bacon Wrapped Smokies

Ingredients:

• 1 Package of Bacon
• 1 Package of Mini Smokies
• ½ cup Brown Sugar
• ¼ teaspoon cayenne pepper or to taste
• Toothpicks

Instructions:

1. Preheat oven to 425°F. Line a baking pan with foil.
2. Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick.
3. Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point)
4. Place on prepared pans and bake for 10 minutes.
5. Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).

'Tis the season for culinary joy and delightful sips with End of the Day Wines!

 

Gathering with loved ones during the holidays becomes even more memorable when sharing homemade meals, crafted with care and tradition. The warmth of a home-cooked feast is elevated by the joy of togetherness, and pairing these delightful dishes with carefully selected wines adds an extra layer of festive delight!

 

Ingredients

• 1 1/2 c. water or low-sodium vegetable broth
• 3/4 c. tricolor quinoa, rinsed and drained
• 1/2 c. dried cranberries
• 1 large bunch curly kale (about 5 oz.), roughly chopped
• Kosher salt
• 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
• 1/4 small red onion, thinly sliced
• 1/3 c. toasted pecans, roughly chopped
• 2 oz. crumbled feta
• 1 tbsp. Dijon mustard 
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• Juice of 1 lemon
• Pinch of crushed red pepper flakes
• Freshly ground black pepper

Directions

1. In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam for 5 minutes. 
2. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, for about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
3. In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
4. Pour dressing over salad and toss to combine.

 

 

Ingredients  

• 1 spiral cut ham with bone-in approx 7-9 pounds
• 2 tablespoons dijon mustard
• ¼ cup pineapple juice or orange juice

Brown Sugar Glaze

• ½ cup pineapple juice or orange juice
• ½ cup brown sugar
• 2 tablespoons dijon mustard
• ¼ teaspoon ground ginger
• 2 teaspoons cornstarch

Instructions 

1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast for 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn the heat down and simmer for 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cooking temperature.

Notes

If you purchase a smoked ham, that has been cooked, be sure to check the package to ensure it says it is "fully cooked". If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it).

 

 

Ingredients

• 3 tablespoons butter
• 1 shallot, sliced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half
• 1/2 (10-oz.) block sharp white Cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground nutmeg
• 2 large baking potatoes (about 2 lb.), peeled and thinly sliced
• 1 small fennel bulb, thinly sliced
• Garnish: rosemary sprigs

Directions

1. Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, for 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and the next 2 ingredients.
3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover the dish, and broil for 2 to 4 minutes or until golden brown. Garnish, if desired.

 

 

Ingredients

• 2-1/2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 tablespoon 2% milk
• 1/2 teaspoon almond extract
• 2 jars (8 ounces each) of maraschino cherries with stems, well-drained
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening

Directions

1. In a small bowl, combine sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle.
2. Wrap 1 circle around each cherry and lightly roll it in your hands. Place with stems up on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 4 hours or overnight.
3. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

 

Jeb Dunnuck Reviews Caliza Winery

Current Releases

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Upcoming Releases

 

Source: https://jebdunnuck.com/2023/08/the-2021s-from-californias-central-coast/

 

Join Caliza's End Of The Day Wine Club!

The End Of The Day Wine Club is Here!

We are excited to announce our wine club, built with you in mind. End Of The Day wines are meant to be enjoyed immediately and often, and this club allows you to do just that.

These are approachable, everyday wines for people who recognize quality and enjoy ending their day with a glass (or two!) of wine. We understand the desire for a budget-friendly wine that will still knock your socks off when you open it, and we've made just that for you. Join our wine club so that you are never lacking wines to bring to dinner, to open after a long day at work, and to sip on all weekend long.

MORE INFORMATION HERE

Club Benefits:

Quarterly shipments of 6 bottles
Customizable allocations
15% off all End Of The Day wines
$20 flat rate shipping on any order of 12+ bottles
Complimentary tastings | Four per visit
Priority access to limited releases

Shipping/Pickup Information:

Club order processing will occur in February, May, August, and November.

Don't worry, we'll only ship when the weather is safe to do so!
For pickup members, we invite you to come taste on the weekends and introduce your friends to our Tin City Winery. We do ask that you pick up your wine within 2 months of club processing. If you can't make it, we'll happily ship it to you. 

Please note, we do not ship to the following states:

UT, WY, NM, ND, SD, OK, AR, LA, MS, AL, KY, MS, WV, VT

JOIN THE WINE CLUB

BROWSE OUR AWARD WINNING WINES

We're happy to help!

If you have any questions about our wine club, our wines, or our brand please feel free to reach out by emailing endoftheday@calizawinery.com or by calling 805-237-1480.

Wine Critic Owen Bargreen Tasting June 2023

Wine Critic Owen Bargreen Tasting - June 2023

"It brings me great pleasure to share one of the outstanding producers of Paso Robles. Caliza, Spanish for 'limestone', connects the name to the 20-acre Caliza vineyard located on the west side of Paso Robles. The vineyard is predominantly comprised of hillsides with south-facing slopes which leads to maximum sun exposure. Set at 900-1200 feet above sea level in Templeton Gap area, the vineyard faces strong diurnal shifts which creates some nice tension in the wines. Having visited this spot last year, it is extremely windy which further stresses the vines, producing very concentrated grapes.

Proprietors Carl and Pam Bowker, purchased this land which is located near stalwarts L’Aventure and Booker. Bowker has a degree from Napa Valley College’s Viticulture and Enology associate program and his wines have improved with each year. I love the new Caliza ‘Kissin’ Cousins’ White Wine (OB, 93) which is smooth and viscous with fantastic flavor range. Here are the outstanding new wines by Caliza."

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2022 Caliza ‘Kissin’ Cousins’ White Wine- This edition of the ‘Kissin’ Cousins’ includes 38% Viognier and 32% Grenache Blanc with smaller parts Picpoul and Roussanne. It is viscous and marvelously textured with bright underlying acidity and good weight. Kiwi, sweetened gooseberry and green melon flavors combine with copious minerals and salted nut undercurrents on the palate. Enjoy this complex white wine now and over the next seven years. Drink 2023-2030- 93

2021 Caliza ‘Kankret’ Grenache- This 2021 edition was aged entirely in concrete tanks and utilizes Grenache clonal selection 362. Deep and concentrated on the palate, this shows Mandarin orange rind flavors that mingle well with ripe strawberry, red currants, and shades of stony soils. Very juicy and delicious, this is already beautifully evolved stuff that will live on for at least another ten years. Drink 2023-2033- 94

2020 Caliza ‘Azimuth’ Red Wine- The 2020 ‘Azimuth’ combines mostly Mourvèdre (44%) with smaller portions Grenache and Syrah. Smoked meats, lavender and dense dark fruits mark the nose. The palate is fresh and beautifully textured with a rich mouthfeel. Loaded with boysenberry and black cherry cordial flavors, with smoky and herbal accents, this is delicious wine that has already hit its stride. Drink 2023-2033- 94

2020 Caliza Syrah- Aged in mostly new French oak (70%), the 2020 Caliza Syrah offers black olives, blackberry jam, cigar ash and shades of citrus blossom on the palate. Neatly textured and dense, with a killer mouthfeel, enjoy this beauty now and over the next eight plus years. Drink 2023-2031- 93

2019 Caliza ‘Cohort’ Red Wine- Always one of the unique wines of Paso Robles, this 2019 edition of ‘Cohort’ includes mostly Petite Sirah (65%) with smaller parts Mourvèdre and Syrah. Aged for 18 months in 50% new French oak, this delivers concentrated blueberry compote, mocha, tar and black licorice flavors, with salty and stony undertones. Very dense, yet showing bright underlying acidity, enjoy this beautiful wine now and over the next eight plus years. Drink 2023-2031- 94

2020 Caliza ‘Companion’ Red Wine- A wine inspired by Provençale reds, the 2020 ‘Companion’ is equal parts Syrah and Cabernet Sauvignon that was stored for 18 months in new French oak before bottling. Rich dark currants collide with smoked brisket, black olive tapenade and copious minerals on the palate. Really fresh and lithe, with a smooth mouthfeel, this is outstanding to savor right now and over the next seven plus years. Drink 2023-2030- 93

- Owen Bargreen

Summertime Sippin' and Perfect Pairings!

                                                     

Get creative in the kitchen this summer through food and wine pairings with our second label: End of the Day. Whether you’re cooking for yourself or for a gathering, our ready-to-drink wines are sure to heighten any at-home culinary experience. These favorite summer recipes and suggested wine pairings will please any palate!

 

                                                              

Summer Shrimp Boil 

Ingredients:

• Water, for boiling
• 4 tablespoons Old Bay Seasoning
• 8 oz. baby potatoes, cut into halves
• 2 ears corn on the cob, cut into 2-inch pieces
• 12 oz. smoked sausage, cut into pieces (Hillshire Smoke Sausage Rope)
• 1 lb. shrimp, shelled, deveined, tail-in
• 1 tablespoon chopped parsley, for garnishing

Cajun Butter:

• 6 tablespoons unsalted butter, melted
• 1 1/2 tablespoons Cajun seasoning (McCormick)

 

Instructions:

1. Fill a tall stockpot halfway with water. On high heat, bring the water to a rolling boil.
2. Add the Old Bay Seasoning, follow by baby potatoes and corn. Cover the pot and boil for 8-10 minutes, or until the potatoes become tender.
3. In the meantime, make the Cajun Butter by combining the melted butter with Cajun seasoning together. Stir to mix well and set aside.
4. Add the smoked sausage and shrimp, boil for 1 minute, or until the shrimp turn pink. Remove the pot from heat and drain all the ingredients using a colander. You may need to do it in two batches if your colander is not big enough.
5. Heat up a skillet on high heat. Add the Cajun Butter and all the shrimp boil ingredients together. Stir to combine well. Transfer the shrimp boil to a sheet pan or serving platter, garnish with chopped parsley and serve immediately with a chilled glass of Albariño.

 

 

                                                          

Classic Pasta Salad

Ingredients:

• 24 ounces tri-color rotini pasta, uncooked
• 1 pint cherry tomatoes, halved
• 12 ounces sliced pepperoni
• 1 red onion, diced
• 1 green bell pepper, diced
• 16 ounces mozzarella cheese, cubed
• 1 cup grated parmesan cheese
• 8 ounces olives, sliced

Vinaigrette dressing:

• 1 ½ cups olive oil
• ½ cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes

Instructions:

1. In salted boiling water, cook pasta according to package directions. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
2. Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 
3. In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine. 
4. Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
5. If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving with a glass of Cuvée.

 

                                                         

Savory Stuffed Mushrooms

Ingredients:

• 18 mushrooms whole mushroom caps, fresh
• 1 tablespoon olive oil for sauteing
• 2 cloves garlic pressed using garlic press
• 8 oz cream cheese softened
• ¼ cup Parmesan cheese grated
• ¼ teaspoon white pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon onion powder

Instructions:

• Heat oven to 350.
• To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about ¼ of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.
• Arrange mushroom caps on a baking sheet. Fill each mushroom cap with a nice heaping spoonful of the filling. (Use a piping for the easiest method!) When they are all filled, place in preheated oven for 20 minutes and serve with a glass of Cab. 

 

                                                        

Marinated Beef Flank Steak

Ingredients:

• 1 1/2 -2 pounds flank steak
• 1/2 cup olive oil
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 TBS EACH onion powder, garlic powder
• 1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
• 1/2 tsp EACH dried oregano, dried rosemary, ground coriander

 

Instructions:

1. Whisk marinade ingredients together in a freezer-size Ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
2. Marinate in the refrigerator at least 2 hours or up to 12 hours.
3. Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
4. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
5. Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

Fall 2022 Wine Club Virtual Tasting Packs - Wine Club Members get 50% off!

Caliza's Virtual Tasting Experience

The at-home tasting pack includes:

• Five four-ounce Estate wine selections (that's pretty much a bottle of wine)
• A map of the Estate Vineyards
• Tasting notes
• Optional Cheese/Food Pairing (inquire with Brandon@calizawinery.com)
• The opportunity to set up an interactive virtual tasting with one of our team members (not required)

The cost is $80 (*plus tax and shipping) - Wine Club Members, log in to your account and use the discount code: CLUB at checkout for 50% off of your Fall 2022 release tasting pack!

We will not automatically ship your tasting pack once purchased. When we see your order we will reach out to schedule delivery.

Want to taste with multiple friends and family? Have multiple addresses to ship to? Contact brandon@calizawinery.com to coordinate your exclusive virtual tasting experience. 

We cannot ship to the following states: North Dakota, South Dakota, Utah, Oklahoma, Arkansas, Mississippi, Alabama, Kentucky, West Virginia, Rhode Island, Vermont, Delaware, Missouri, and Maryland.

****Please note we ship virtual tasting kits on Monday of every week and need a week lead time****

****Shipping is set for ground delivery but there might be additional shipping charges because of inclement weather****

PURCHASE TASTING PACK

Sales Team Takes On Harvest!

 

(left) Mandy Bauer - Tasting Room & Hospitality Manager

(right) Brandon Faulkner - Sales Manager

(back) Brian David - Cellar Hand 

WINES OF THE RHÔNE WITH CALIZA WINERY

 

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