New Beginnings - Grand Opening on Peachy Canyon Road

We've stepped into a fresh, new setting on

Peachy Canyon Road

 

 

Exciting News from Caliza Winery

To our Friends and Neighbors,

Please join us in raising a glass to some exciting news here at Caliza! While it may be somewhat bittersweet to be leaving our tasting room home of almost sixteen years, we're thrilled to announce that we will be moving to a new, expanded location later this summer.

Although we're moving on from our current tasting room and property, this turn of events has opened the door for amazing new opportunities for Caliza, and for you our supportive friends. We can't wait to share details about our beautiful new location with you soon, but for now simply know this new location will allow us to offer many more delightful wine experiences all with the same Caliza hospitality you have come to love! Our new location will be a place where you can continue to discover and explore your favorite Caliza wines, gather with friends and family, and enjoy our warm hospitality.

Also, please be assured that although we will soon be relocating to a new West Paso Robles location, our commitment to exceptional wines will remain unchanged. We will continue to source from these same great vineyards for the next several years while also planting new vineyards at our new estate location.

In the meantime, our current Anderson Road tasting location will remain open through August this year. We hope that you will book a tasting appointment with us this summer to enjoy our wines and wine country hospitality one (or two) last times in the original location. We would love to see you!

We are incredibly grateful for your continued support and are looking forward to welcoming you to our new home later this summer! For now, if you have any questions, please don't hesitate to reach out to us by calling us at 805-237-1480.

Cheers,
The Caliza Winery Team
Carl, Pam, Mandy, Josh, Allie, Ciara, Melissa & Maury

Listen to Carl, Josh, and Allie talk to Adam Montiel on the Paso Wine Podcast, Where Wine Takes You. This podcast has more information about our exciting move!

https://pasowine.com/ep-105-synergy-in-the-cellar/

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