Skip to main content

Wine with a Cause: 10 Span Vineyards


I love food with a story. In this case, it's wine with a story. My family and I went to a fantastic event this afternoon: Feathers in Flight, a benefit for the Ventana Wildlife Society. Besides having friends on the board and within the staff, my boys attended several day camps, through VWS, this summer and they really love condors now.


They were pouring 10 Span Vineyards' wines. Click to go to: 10 Span's website. But, here's the gist: A portion of 10 SPAN wine sales benefits the Ventana Wildlife SocietyVWS is an organization dedicated to reintroducing this endangered, majestic bird, back into its native habitat in central California.

If I didn't hear incorrectly, I think 10 Span donated $50,000 to VWS last year.  Gotta love that. Wine with a cause!

In the Glass...


I went for a glass of the Pinot Noir! It was fruity with a little bit of a spicy kick, 10 Span's Pinot Noir was delightful. There was a floral aroma that lingered, but wasn't overpowering. Very nice.

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.