Buying gifts seems to always be easier when bubbles are involved! Join us for an evening of local vendor pop-up shops, special pricing on holiday wine bundles and staff ready to help you with all your holiday gifting needs! Brian Talley will also be showing off his skills in the kitchen by demonstrating some Talley family favorite recipes for you to try and we will be offering special pricing on our 2019 Blanc de Blanc for the holidays! No tickets necessary. All purchases will be made at the event.

Can’t make it? We will miss you but no worries! Our holiday gift shop will be available via our website on October 1st!

Date: Friday, December 6th
Time: 4:30pm – 6:30pm
Location: Talley Vineyards Estate

Join the NICE LIST!

The first 50 people who reserve a spot for this event will receive a free limited stocking stuffer gift upon check in with a complimentary splash of our 2019 Blanc de Blanc sparkling wine!

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Recipe from Our California Table by Brian Talley

Fresh wild salmon is one of the true treasures of the Pacific. When the salmon are running in our coastal waters, I love to get the call from friends who fish and want to trade salmon for wine. The portabello mushrooms come from a mushroom farm I can see from my house. The soy sauce and brown sugar marinade in this dish results in a caramelized sweet and salty char that pairs nicely with Pinot Noir. If you have the time, this dish is even better prepared over an oak- wood fire, so that the components of smoke, earth, and sea combine in a soulful mélange.

Serves 4

Prep time: 60 minutes

Ingredients:

• 1 1/2 pounds wild salmon fillets, skin on
• 1 cup soy sauce
• ¼ cup brown sugar
• Kosher salt
• Pepper to taste
• 4 tablespoons olive oil
• 1 tablespoons balsamic vinegar
• 1 cup leeks, white part only, sliced in half lengthwise
• 12 ounces portobello mushrooms
• 2 tablespoons fresh herbs—a mix of basil, marjoram, parsley

Instructions:

1. Place salmon fillets in a flat dish. Prepare a marinade by mixing soy sauce, brown sugar, and 1 tablespoon of the olive oil. Marinate the fish for 45 minutes.
2. Toss portobello mushrooms and leeks with remaining olive oil and balsamic vinegar, then grill the vegetables, starting the mushrooms grill side down. Turn over and grill until liquid pools in the mushrooms, about 10 minutes total time. Chop mushrooms and leeks into pieces, and season to taste with salt and pepper. Keep warm.
3. Meanwhile, remove salmon from marinade, and season to taste with salt and pepper. Grill salmon skin side up for about 4 minutes until nice grill marks form. Turn over and grill for another 4-6 minutes skin side down for another 4 to 6 minutes. Check for doneness. The salmon should be juicy and not dry.
4. Place salmon fillets over the top of the leek-and-mushroom mixture. Sprinkle with fresh herbs, and drizzle with olive oil to taste.

Grilled salmon and Pinot Noir are a perfect match. Enjoy!

Estate Chardonnay--this wine dates back to our very first vintage in 1986. Up until that time, my family had focused on growing vegetables, an enterprise started by my grandfather in the Arroyo Grande Valley in 1948. Up until the late 1960s, every piece of land that we farmed we was leased. The first parcel that we purchased in 1966 included a beautiful gently sloping hillside that would later turn out to be a great vineyard site called Rosemary’s Vineyard.

My father was a visionary who aside from running a successful vegetable farm was an accomplished pilot, as well as voracious reader who enjoyed cigars and loved wine. By the late 1970s, he was thinking more carefully about what might grow on some of the hillsides immediately adjacent to our vegetable fields. He began planting the vines in 1982, tried his hand at winemaking in 1984 and 1985 and determined that he needed to hire a winemaker. Steve Rasmussen joined Talley Vineyards in 1986 and would serve as winemaker until 2004. My dad’s vision was to make wines that tasted like the grapes he grew, and he believed that estate grown wines were the ultimate expression of quality as a winegrower. The Chardonnay we made in 1986 was the first produced exclusively from the Arroyo Grande Valley, even though this AVA didn’t exist yet.

I joined the business in 1991, after graduating from UC Berkeley and working in a couple of wineshops along the way. I was given the very special opportunity to lead and develop our wine business from the ground up. I was immediately convinced that our way forward was to produce a more classical style that reflected terroir, or the all-encompassing reflection of place. One of the first things I did was to change the style of our Chardonnay to be made in the classic style of Burgundy, where Chardonnay originated. This means that the wines are whole cluster pressed and fermented in French Oak barrels with native yeast where they complete malolactic fermention and age on the lees for 9 months.

Since Eric Johnson became winemaker in 2010, the Estate Chardonnay has continued to evolve and improve as he has refined our winemaking, and now our viticulture. A notable step forward occurred with the introduction of fruit from Oliver’s Vineyard starting in 2020 after the approval of the San Luis Obispo Coast AVA.

Our Estate Chardonnay is truly the signature of Talley Vineyards. This is a great introduction to what we do and I think is a special reflection of the San Luis Obispo Coast, recognized as the coolest AVA in California due to its proximity to the ocean. The defining characteristics of the wine are fresh citrus aromas and flavors with refreshing energy. It pairs especially well with one of our signature crops, avocados, as well as with local seafood like petrale sole.

Enjoy a nice dinner with this Crab Cakes recipe, perfectly paired with our 2022 Oliver’s Vineyard Chardonnay. Named after Oliver Talley, the founder of Talley Farms and father to Don and Kenneth Talley, this beautiful vineyard is in the heart of the Edna Valley. The bright acidity and elegant structure of the Chardonnay beautifully complement the delicate flavors of the crab cakes.

Ingredients:

• 1 lb lump crabmeat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or
   lightly grease it.
2. In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently mix until well combined, being careful not to break up the crabmeat too much.
3. Divide the mixture into equal portions and shape each portion into a round cake about 1 inch thick.
4. Place the crab cakes on the prepared baking sheet. Brush the tops of the crab cakes with olive oil to help them brown.
5. Bake in the preheated oven for about 15-20 minutes, or until the crab cakes are golden brown and firm to the touch.
6. Once baked, remove the crab cakes from the oven and let them cool slightly before serving.

Serve the baked crab cakes warm with your favorite dipping sauce or alongside a fresh
salad. Enjoy!

Get ready for dinner with this Mushroom Risotto recipe, a perfect pairing for the 2022 Don’s Legacy Blend. This delectable Mushroom combines the earthy goodness of mushrooms with creamy Arborio rice, creating a velvety and satisfying dish that perfectly complements the complex notes of the red wine.

Ingredients:

• 1 cup Arborio rice
• 8 oz mushrooms, sliced (mix of varieties)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Don’s Legacy Blend
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup Parmesan cheese, grated
• 1 tsp salt
• 1 tsp pepper
• Fresh thyme leaves (about 1 tablespoon, or adjust to your preference)

Instructions:

• Heat olive oil and butter over medium heat in a large skillet or pan. Add onions and garlic, and sauté until softened.
• Add mushrooms to the pan and cook until they release moisture and become golden brown.
• Add salt, pepper, and thyme leaves.
• Stir in Arborio rice, ensuring it’s well-coated with the oil, and mix with the mushrooms.
• Pour in the red wine, stirring constantly until the rice mostly absorbs it.
• Add the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
• Continue this process until the rice is creamy and cooked to al dente texture. It usually takes about 18-20 minutes.
• Stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Red Pepper Jelly is a wonderful way to preserve one of the signature vegetables grown just outside the Talley Vineyards tasting room, the red bell pepper. While Brian’s grandmother, Hazel was the first in the Talley family to make this recipe, over the years it has been adopted by several aunts and cousins becoming a staple at the Talley holiday table.

The jelly makes a great appetizer when served with cream cheese on a cracker like Hazel used to do. You can also elevate this humble jelly, by pairing it with goat cheese on a sourdough crostini, topped with roasted garlic. With its vibrant red color, this jelly can also make a for holiday gift.

Ingredients:

• 15 red bell peppers, stems and seeds removed
• 3 tablespoons salt
• 2 cups cider vinegar
• 3 cups sugar

Directions:

Grind peppers or puree in a food processor. Place puree in a glass bowl with salt, and let stand overnight at room temperature.

The next day pour the mixture through a strainer. Set aside the puree pepper solids and discard the liquid. Combine the pureed peppers with sugar and vinegar, and simmer over medium heat for about 2 hours, until the mixture is clear and thickens.

While the mixture is still hot, place in sterilized half-pint jars and let cool naturally on the counter to seal. Be sure to wipe the tops of the jars clean, or they will not seal properly.

Wine pairing:

Sauvignon Blanc is a great match for the red bell pepper flavor. The combination is enhanced by goat cheese, should you use it.

2023 Sauvignon Blanc

The Perfect Pairing: Talley Vineyards and Chef Claudia Sandoval

Talley Vineyards had the honor of pouring at this year’s 2022 Palm Desert Food & Wine Festival; a weekend filled with amazing wine, immaculate bites and warm desert winds.

When we were invited to be a part of the festival’s James Beard Luncheon, an event that would kick off the weekend featuring celebrity chefs and cooking demonstrations, we couldn’t resist. The luncheon included a 4-course meal, each course created by an award-winning celebrity chef.

Talley was paired with celebrity chef, Claudia Sandoval, winner of MasterChef (season 6) and host of the upcoming Food Network show Taste of the Border. Serving up her contagious laugh and fiery red hair, Chef Sandoval prepared a Scallop Pomegranate Aquachile (recipe below) paired with our Estate Chardonnay.

Scallop Pomegranate Aguachile

(Makes 4-6 portions) 

Ingredients: 

• 1 lb. U12 scallops, sliced thinly in half or thirds
• 1 cup cucumber, brunoised (skin in) 
• 1/2 cup small red onion, brunoised
• 1/4 cup fresh ginger, minced 
• Kosher salt 

For aguachile sauce: 

• 6 oz pomegranate juice
• 1 whole jalapeño, stem removed 
• 1 cup fresh-squeezed Persian lime juice 

To garnish: 

• Marigold micro flowers or petals 
• 1 cup fresh-squeezed Persian lime juice 

Directions: 

To prepare scallops:  

• Slice scallops horizontally to create thin even slices – 5 pieces will be needed per dish. 
• Spread evenly on a sheet pan and season lightly with kosher salt. 
• Keep refrigerated and cold. 

To make aguachile sauce: 

• In a blender, add pomegranate juice, whole jalapeño, and lime juice. 
• Blend until smooth. 
• Strain thru a fine mesh sieve. 
• Season with salt. 

To make brunoise mix: 

• In a bowl mix cucumber, red onion and ginger until well incorporated. 

To plate:

• Place sliced scallops into a circle slightly. 
• Add brunoise mix sparsely around the edges of the scallops. 
• Garnish with flowers and cilantro. 
• As a final touch, add aguachille juice to the bottom of the bowl evenly throughout plates, leaving scallops and brunoise floating atop the sauce.

Cioppino is the classic fisherman’s stew that originated in San Francisco. It has a special place among Talley family traditions. It is a dish that regularly appears on the Talley dinner table, and each year this recipe is the star of the Pinot-Cioppino Dinner benefiting the Marianne Talley Foundation.

The seafood medley is paired with Talley Pinot Noir and guests enjoy the dish (along with Rosemary’s famous cheesecake) as money is raised to support students from Arroyo Grande High School and celebrate the memory of Brian’s sister, Marianne.

Ingredients:

• 2 teaspoons garlic, chopped
• 2 cups onions, chopped
• 1 cup green onions, mostly white parts, chopped
• 1 fennel bulb, chopped (optional)
• ¼ cup olive oil
• 1 medium bell pepper, chopped
• 1 (14-ounce) can tomato sauce
• 1 (7.75-ounce) can El Pato Tomato Sauce (Mexican Hot Style); alternatively, add a small number of chili flakes or hot sauce to taste
• 42 ounces canned diced tomatoes (a 28-ounce can plus a 14-ounce can)
• 3 cups dry white wine
• ½ cup minced fresh parsley, divided
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon oregano
• ½ teaspoon basil
• 1½ pounds firm white fish (halibut, sea bass, or cod)
• 1½ pounds small clams
• 1½ pounds shrimp, shelled and deveined
• 1½ pounds mussels
• 1½ pounds Dungeness crab, cooked, cleaned, and cracked (optional)

Directions:

About 1 hour before serving, prepare the sauce. Sauté garlic, onions, green onions, and fennel in olive oil until soft. Add bell pepper. Add tomato sauces, tomatoes, white wine, half the parsley, salt, pepper, oregano, and basil. Simmer together for 20 minutes. Correct seasoning. The sauce can be made ahead of time and reheated.

Fifteen minutes before serving, reheat the sauce. After it’s simmering, transfer about 2 cups of sauce to another pan with a lid. Poach the white fish in the covered pan until done, about 5 minutes or until flaking. This prevents the fish from falling apart in the final cioppino. (It also affords those with shellfish allergies the opportunity to enjoy the dish without any exposure to shellfish.)

Meanwhile, add clams, shrimp, mussels, and crab, if desired, to the first pot of sauce and cook until the shrimp is pink and the clams and mussels open, about 5 minutes. Serve in bowls by placing a piece of fish on the bottom, then ladling sauce on top, including an assortment of shellfish. Sprinkle with the remaining parsley. Serve with good sourdough or French bread for dipping in the sauce.

Wine pairing:

The Talley family loves Pinot Noir with cioppino, our 2018 Estate Pinot Noir is a medium-bodied wine with enough tannic structure and acidity to stand up to the spicy flavors.

If you don’t like red wine, try our 2018 Oliver’s Chardonnay or 2019 Riesling.

2018
Estate Pinot Noir

2018
Oliver's Chardonnay

2019
Riesling

Brian’s Guacamole

From Our California Table

The San Luis Obispo Coast is unique as a place that grows both world-class Chardonnay and avocados—truly a match made in heaven. Avocados are just about my favorite thing that we grow on the farm, and I consider guacamole to be the best possible expression of the avocado.

There are many variations of the basic guacamole recipe. Mine focuses on five critical ingredients: ripe avocados, cilantro, garlic, jalapeño, and lemon juice in place of more commonly used lime juice. In the summer and fall, when we have heirloom tomatoes, I add tomato. Many cooks add onion as well, but I prefer to keep my guacamole simple. It should be served on traditional Mexican corn tortilla chips.

Ingredients:

• 3 medium-size ripe Hass avocados
• 1/2 cup cilantro leaves, chopped
• 1 lemon, juiced
• 1/2 medium jalapeno pepper, finely diced
• 1 clove garlic, finely diced
• 1 small ripe tomato, chopped (optional)
• Kosher salt

Directions:

Combine garlic, cilantro, half the jalapeño, and tomato, if desired, in a bowl large enough to accommodate finished guacamole. Add avocados, leaving the mixture as chunky as possible. Add half the lemon juice and salt to taste. Depending on how spicy you like it, add more jalapeño. Add more lemon juice if needed.

To serve – Place guacamole on a platter with traditional Mexican tortilla chips. Enjoy!

What to drink – What grows together goes together and our Estate Chardonnay pairs PERFECTLY with this creamy, delicious guacamole made from Talley Farms avocados, cilantro and lemons.

Estate Chardonnay

Our Estate Chardonnay is the quintessential expression of Talley Vineyards, representing the cool climate and hillside topography of our home on the San Luis Obispo Coast.

Our tradition of baking apple pie stretches back at least to my Grandmother Hazel’s time. Among my earliest memories are those of her baking and the rest of the family enjoying homemade apple pie. (For some reason, I didn’t come to love apple pie until I was in my 20s.) My father carried on the tradition but took it to another level by planting apple trees especially to supply the fruit for his pies. He chose Gravenstein, a classic tart-tasting, early season baking apple.

I still get apples from the trees he planted right next to Rosemary’s Vineyard. The pie-baking tradition continues with my daughter Elizabeth, though her recipe for the crust has changed. This recipe is my grandmother’s original, which I wrote down on September 1, 1998, while assisting her in baking the pie. The large quantity of shortening yields a super-flaky crust.

Serves: 6 to 8

Prep time: 2 hours

Ingredients:

• FILLING
  • 6 small Gravenstein apples (substitute 4 Pippins or Granny Smiths)
  • 1/2 tsp Cinnamon
  • Pinch of Cloves
  • Pinch of Nutmeg
  • 1 tbsp flour
  • 1/2 cup sugar, depending on tartness of apples & preference can use up to 1 cup
  • 2 tbsps butter
• CRUST
  • 2 cups Flour
  • 1 tsp salt
  • 1 cup shortening
  • 6 tbsps cold water

Directions:

For the filling, core and peel the apples. Slice into wedges about ½ inch thick. Mix in a bowl with cinnamon, cloves, nutmeg, flour, and sugar. Let the mixture steep while you prepare the crust. It should be somewhat juicy when you pour it into the pie crust.
Set a rack in the lower third of the oven, and preheat the oven to 350°F degrees.

For the crust, mix flour and salt. Cut shortening into the flour mixture with a shortening cutter or 2 knives until the mixture has the consistency of very coarse meal. Don’t overwork it. Add just enough water to incorporate. Knead only enough so that the mixture comes together in a ball. Let rest.
Divide the dough into 2 not quite even portions. Choose the slightly bigger half as the bottom crust, and roll out as thinly as possible on a pie cloth. The crust should be larger than the pan. This crust is very soft and delicate, so work carefully. Gently fold the crust in half and unfold into the pie pan. Repair any tears in the crust, and push the crust down into the pan. Pour the apple mixture into the pan.  Dot with butter by placing it around the apple mixture evenly.  Roll out the other portion of the dough into a circle bigger than the pan. Fold the top of the crust in half and gently drag it onto the top of the pie. Using scissors, cut away the excess dough that’s hanging over the outside edge of the pan. Using your thumb and fingers, crimp the top and bottom crusts together, forming a decorative edge. Using a sharp knife, gently cut 8 holes in the top crust to allow air to escape during cooking. Place the pie in the oven and bake for about 1 hour. Serve warm.