Yucaipa Valley Wine Alliance Wine Making Bootcamp
Sep
8
to Sep 8

Yucaipa Valley Wine Alliance Wine Making Bootcamp

The Yucaipa Valley Wine Alliance is pleased to announce the opportunity to participate in the YVWA Wine Making Boot Camp.

Get hands-on training from award winning winemaker, Anita Matlock of Wildwood Oak Winery. You can be a part of every step of the process from crushing to bottling. Learn vital skills in the winemaking process such as: 

  • How to properly work machinery like a grape crusher and destemmer
  • How to introduce yeast to your crushed juice
  • How to sterilize and it's importance in the winemaking process
  • How to punch down must and manage the fermentation process
  • How to test for total acidity, volatile acidity, and ph at the end of fermentation
  • How to rack wine, and managing the second stage of fermentation called malolactic fermentation.
  • How to conduct barrel tasting, as well as tops offs throughout the aging process
  • How to bottle wine and run an effective bottling line

In addition to learning how to make wine, you'll walk away with 6 bottles per person! Not too many people are able to open a bottle of wine that they made from scratch!

  • The tentative class schedule is as follows:
  • Saturday, September 8th 9 – 11 am for Orientation and Tour of the Winery.  You'll learn about the types of yeast and additives we will be using and how to decide what to use.
  • TBD based on harvest date but could be one of the mornings in the weekend of 15th or 22nd for destemming/crushing the grapes. You can assume it will take about 4 hours. The harvest date will be finalized 5-7 days before the actual harvest.
  • For the next 7-10 days, you can participate in adding the yeast, one or more punching down of the “must” and watching the fermentation process through completion. Punching down takes about 10 minutes and we will punch down 3-4 times per day so there are many opportunities to participate.
  • We will then “rack” the wine and start secondary fermentation called Malolactic Fermentation.
  • It can take a month or two to be completed and we will rack again. The class will pick a timeframe that works for the majority but assume it will be weekend morning.
  • The wine is now in its aging process. During this time, we will all rack in intervals with the first time being in one month then two months then three months. Racking takes a couple of hours.
  • Next August, you will bottle the wine. That takes about 4 hours and we will pick a weekend morning that works for everyone.
  • You are not required to participate in every activity but you are welcome to if your time permits.

This winemaking class is limited to 10 people! That's it, only 10 slots so reserve one while you can!

Each reservation is $150 per person and $300 per couple. Reserve your spot by clicking the button below!

View Event →

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.

View Event →
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

 

 

View Event →