Pruning Class with Director of Viticultural Preston Todd
Feb
2
11:00 AM11:00

Pruning Class with Director of Viticultural Preston Todd



On Saturday, February 2nd Director of Viticulture for the YVWA Preston Todd will be teaching a hands on class detailing how to properly prune a vineyard!

If you’re interested in growing and maintaining a vineyard, this is an essential class to take, as pruning is one of the most important aspects of vineyard maintenance. Good pruning technique can make or break a vineyard, influencing the health of the vines, the health of the fruit, and overall yields.

In this class you will:

+Prune actual vines in a commercial vineyard

+Learn proper pruning technique, and the different styles of pruning

+Learn how pruning affects your vines, fruit, and crop size

The class will be held outdoors in the vineyard, and we recommend wearing outside clothing appropriate for gardening. Bring boots, gloves, and if you have them, a small hand held set of pruning shears.

Tickets to the public are $65.

TICKETS FOR WINE ALLIANCE MEMBERS ARE $25. Check your email for discounted rates.

This class is FREE for professional members.

If you’d like to join the YVWA, your first class will be on us. Just sign up through the members page as an Associate Member, and email us at yucaipawinealliance@gmail.com saying that you would like to attend the class!

Purchase tickets by using the link below.

The event will be held at Preston’s property at 9677 Yucaipa Ridge Rd, Yucaipa Ca. See you there!







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Yucaipa Valley Wine Alliance Wine Grape Growers & Vineyard Workshop
Aug
25
8:00 AM08:00

Yucaipa Valley Wine Alliance Wine Grape Growers & Vineyard Workshop

  • 38701 Toucan Court Yucaipa, CA, 92399 United States (map)
  • Google Calendar ICS

On August 25th, Board Members Tina Leuer and Anita Matlock will host a Grape Growing and Vineyard Workshop at Tina's Vineyard in Yucaipa. Learn about growing grapes and managing a vineyard whether you're looking to start your own winery, or just make your own wine.

The class will cover:

  • Vineyard Management
  • Pest Management Strategies
  • Beneficial Practices to Improve Soil
  • Growing Grapes for Wine in the Yucaipa Valley
  • Federal Funding Opportunities
  • Much More!

The event includes a light breakfast and working in the vineyard so make sure to come wearing appropriate footwear. 

The event will also include speakers from the Wine Alliance, UCR, several Resource Conservation Districts, and more!

Tickets to the event are $50 per person and can be purchased by clicking the link below. Tickets will include membership to Wine Alliance!

If you are a Wine Alliance member, tickets are $25. Make sure to watch for an email with the link to discounted tickets.

The event is TAX DEDUCTIBLE. Just save your receipt and you will be able to write your ticket off!

This event is co-sponsored by the Inland Empire Resource Conservation District, East Stanislaus Conservation District, and the California Department of Food and Agriculture Specialty Crop Block Grant.

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7 Course Benefit Dinner for the Yucaipa Valley Wine Alliance
Aug
4
6:00 PM18:00

7 Course Benefit Dinner for the Yucaipa Valley Wine Alliance

  • 37296 Ironwood Drive Yucaipa, CA, 92399 United States (map)
  • Google Calendar ICS

The Yucaipa Valley Wine Alliance is excited to announce a 7-course dinner with wine pairings to raise additional funds for the creation of an AVA in the Yucaipa Region.

The meal will be prepared by acclaimed Restaurant Critic and Chef David Cohen, paired with wines from Suveg Cellars as well as Wildwood Oak Winery.

This dinner will be held at the Original Suveg Cellars Winery, at 37296 Ironwood Dr, Yucaipa, CA 92399. Hors D'oeuvre Hour starts at 6 pm, accompanied by a Cello performance by Craig Suveg.

Tickets are $75 per person and $62.50 per person for Wine Alliance Members. If you are in the Wine Alliance and Would like to purchase tickets at a discounted rate, check your email for the link!

Our maximum capacity for this dinner is 40 people, so get your tickets fast!

THIS DINNER IS FULLY TAX DEDUCTIBLE! JUST KEEP YOUR RECEIPT AND YOU WILL BE ABLE TO CLAIM A TAX WRITE OFF.

The schedule and menu for the dinner are listed below.

 

 

Hors D'oeuvre Hour - Course 1

One hour of pass around bite-size plates. Bites consist of:

Fig tart with goat cheese, caramelized onions, pine nuts and arugula

Skewers of Idiazabal cheese, Basque sausage, and piquillo peppers

Paired with Suveg Cellars Grenache and Wildwood Oak Chardonnay

Course 2

Seaweed salad, topped with ahi poke

Paired with Suveg Cellars Roussanne

Course 3

Cold Tuscan melon soup with coconut milk, fresh mint, and smoked spicy paprika

Paired with Suveg Cellars Viognier

Course 4

Langostino cocktail with diced mango, jicama, and marinated red onion, drizzled with an Indonesian sambal sauce blended with fresh ginger, roasted tomato sauce, and sesame oil

Paired with Suveg Cellars Nero D'Avola

Course 5

Venison meatball atop a polenta square topped with balsamic vinegar, red currant jam, and a red wine reduction

Paired with Suveg Cellars and Wildwood Oak Syrahs

Course 6

A duo of smoked chicken with a chimi churi sauce and smoked salmon with a red mole sauce (contains nuts), served with a side of quinoa salad tossed with watermelon, candied walnuts and crumbled herbed feta cheese

Paired with Suveg Cellars Mourvedre

Course 7

Blueberry fruit compote over urfa biber brownies (sweet spiciness) garnished with fresh red raspberries and a dollop of whipped cream

Paired with Wildwood Oak Cabernet

 

 

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