The Riboli family of San Antonio Winery has had lots to celebrate this year as it marks its 100th year as Los Angeles’ original urban winery! The family’s first centennial celebration comes with other first-time events. Three members of the Riboli Family got to try their hands at throwing the first pitch at local major league baseball games. First up we saw fourth generation Chris Riboli, director of business development, took to the plate July 23rd at the Angels game. The next day fourth generation Dante Colombatti, marketing director, took to the Padres field July 24th throwing the first pitch in San Diego. And September 28th, San Antonio Winery’s vice president, third generation Steve Riboli, threw the first pitch at the Dodger game. We certainly had a ball watching these first pitches and now we’ve got our eyes set on our fast approaching 100-year celebration!
Coming around third base and pulling into home plate is the festive anniversary party set for Saturday October 14 from 3-7 pm. The excitement is building as we’ll be celebrating on the very grounds that this historic winery was built on back in 1917. This Harvest Festival is going to be nothing short of a homerun with gourmet food trucks, live music performances and of course, our favorite, wine! There will also be an Oktoberfest-style beer garden for those who prefer beer. And we’ll also be welcoming city and state leaders, as well as local media, who will be participating in a traditional grape stomp for charity.
There will be a couple of surprises as well, so get your tickets soon at https://www.eventbrite.com/e/san-antonio-winery-100th-anniversary-celebration-tickets-37223361075.
Looking forward to celebrating our centennial with all of our fans, cheers!
Summertime is the perfect time to get adventurous in the kitchen and cook what you would normally order only at restaurants. These carne asada tacos are the perfect summer meal, and beautifully complement our Maddalena Zinfandel!
Recipe adapted from Carlsbad Cravings
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
- 1 ½ lb. flank steak, pounded thin
- 2 tbsp. olive oil
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 2 tbsp. lime juice
- 1 tbsp. brown sugar
- 1 tsp. liquid smoke
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder
- 2 tsp. smoked paprika
- 1 tsp. each salt, chili powder, onion powder
- ½ tsp. each black pepper, cayenne pepper
- Add spice mix to a small plastic bag or sealable container. Mix with a whisk or fork. Set aside.
- Add marinade ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons spice mix to marinade and combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator for 4 hours or overnight.
- When ready to grill, mix remaining spice mix with 2 tablespoons olive oil to create a spice rub.
- Remove steaks from bag and place on plates. Discard marinade. Pat steaks dry with paper towel (just so steak is not wet, do not remove marinade/spices). Rub steak all over with spice rub and let rest at room temperature for 30-60 minutes.
- Grease and preheat grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium-well, continue cooking steak for an additional 5-10 minutes per side, depending on thickness.
- Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.
We know summer is filled with playing by the pool, grilling, and visiting friends and family. We also know summer is very hot, and the air conditioner is our best friend during these hot months, meaning we tend to favor easy to whip up snacks over a meal that requires stovetop cooking. Visit your local San Antonio Winery, or shop your favorite summer wines, and get comfy with Netflix, wine, and snacks! We’ve paired some of our favorite wines with fun flavors! Be sure to tag us in your photos if you try them out!
Light, tropical citrus and guava flavors contrast the round mouthfeel of Maddalena Chardonnay. Subtle toasty flavors from oak barrel aging combined with the tropical sweetness of fruit create the perfect pair to caramel corn. Click here to purchase!
Maddalena Cabernet Sauvignon is the perfect wine to pair with a cheese plate, so we thought we would experiment pairing cheddar cheese popcorn with our award-winning wine. The result was amazing! Flavors of plum, raspberry, and spicy black cherry were even more pronounced with each bite of the cheddar cheese popcorn. The wine’s finishing caramel and oak notes blend beautifully with the popcorn’s zingy, cheesy flavors. Purchase our Cabernet Sauvignon here!
San Simeon Sauvignon Blanc shows depth and body which is complemented by forward flavors of tropical fruit. What more can you ask for in a summer wine? Well, we’ve found a popcorn that will make our Sauvignon Blanc be your new summertime favorite: kettle corn! The wine’s bright acidity stands up nicely against the toasty sweetness of the kettle corn. The delicious hints of lime mid-palate and complimented by the candied-caramel-goodness. Click here to purchase!
This was our first time tasting Zebra popcorn, but it definitely won’t be our last! Zebra popcorn is caramel corn drizzled with decadent dark and white chocolate. The popcorn on its own was absolutely delicious, but we fell in love with the addition of Opaque Zinfandel! The jammy blackberry, boysenberry, and black cherry flavors are a delicious compliment to this decadent treat. Accents of dark cocoa in the wine are a nice accent to the dark chocolate flavors of the zebra popcorn. You can purchase our Opaque Zinfandel here!
Be sure to tag us in your posts when you try out these pairings and follow for more recipes and pairing suggestions! @sanantoniowinery #sanantoniowinery
With summer just around the corner, we are looking for ways to add healthier alternatives to all of our meals. That means we can make room to enjoy that extra glass of wine and be sure we are getting our serving of vegetables in every day. Fire up the grill and get to husking because this dry-rubbed flank steak with grilled corn salsa and cauliflower mash are the missing pieces to your perfect summer!
The spices in the rub pair perfectly with our San Simeon 2013 Cabernet Sauvignon. The aromas of dark raspberry and black cherry, with ripe flavors of spicy plum and currant allow for a lengthy finish and add body to the flavorful meal.
Click HERE to purchase, and see below for this delicious recipe!
Recipe adapted from Epicurious.
PREP TIME: 10 MINUTES
COOK TIME: 50 MINUTES
1. Dry Rub:
• 2 tablespoons light brown sugar
• 1 tablespoon ancho chili powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
2. Steak and Salsa:
• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• 1/3 cup fresh lime juice
• Kosher salt
• Freshly ground pepper
• 1 ½ pound flank steak
3. Cauliflower Mash:
• One large head cauliflower
• Water, enough to cover head of cauliflower in pot
• 3 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon dry dill
1. Dry Rub:
• Combine brown sugar, chili powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
2. Steak and Salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F (about 4 minutes per side for medium-rare.) Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill, just to recrisp exterior (about 1 minute per side.) Transfer back to cutting board and slice against the grain. Top with salsa and serve.
• Salsa can be made 1 day ahead. Cover and chill.
3. Cauliflower Mash:
• Cut stem from head of cauliflower. Add cauliflower head to pot and add just enough water to cover. Bring to a boil, then reduce heat to medium-high.
• Cook until tender, about 10 minutes, and drain.
• Place cauliflower back in pot, and blend with immersion blender to desired consistency. Add butter and spices. Stir before serving.
Enjoy this recipe along our San Simeon 2013 Cabernet Sauvignon, and your summer is destined to be one to remember!
Join us in celebrating our Centennial Anniversary! We have the perfect food pairing to complement our Centennial Blend.
This blend is composed of Cabernet Sauvignon, Malbec, Petit Verdot, Petite Sirah, and Syrah and was aged in French oak for 24 months to reveal ripe flavors of dark cherry and blackberry. For a wine this complex, we wanted to pair it with a very flavorful and savory dish. See below for our suggested pairing!
Lamb Artichoke Stew
Recipe adapted from Just a Little Bit of Bacon
PREP TIME: 10 MINUTES
COOK TIME: 2 HOURS 45 MINUTES
• 1 tbsp. olive oil
• 1½ lb. lamb, cut in 1½ in. cubes
• 3 medium yellow onions, chopped
• 4 cloves garlic, minced
• 1 tsp. kosher salt
• 1 c. dry red wine
• 2 oz. tomato paste
• 28 oz. whole tomatoes, pureed
• 2 (15 oz.) cans large artichokes, drained and quartered
• ½ cup fresh parsley, chopped
• 2 tbsp. fresh oregano, chopped, or 2 tsp. dried
1. Preheat oven to 325°F.
2. In a large oven-safe pot, heat ½ tbsp. of olive oil over medium heat. Add the lamb in two batches and sauté until lightly browned. Remove the lamb to a bowl and set aside.
3. Add the remaining ½ tbsp. of olive oil to the pot. Sauté onions, garlic, and salt until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.
4. Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes. Return lamb to pot. Once the stew comes to a boil again, cover and transfer to the oven.
5. Cook the stew for 1½ hours. Add the artichokes and cook, covered, for 1 hour. Take the stew out of the oven, stir in the parsley and oregano, and serve.
St. Patrick’s Day is often a time wine drinkers who don’t normally enjoy beer, put on a smile and have a green ale. Don’t let this be you. Instead, enjoy your favorite wine and cheese pairing, try one of our suggestions below, or join us for our Wine and Cheese Pairing event!
This weekend at our Wine and Cheese Pairing event, you can see how to create these pairings and so many more in your own home! Our LA event is sold out, but we still have space available for our Ontario event on Sunday, March 19. Click HERE to purchase!
Roses are red, but wine can be too! Celebrate love all month long with San Antonio Winery – whether you are celebrating a romantic love, family love, or your Gal-entines, San Antonio Winery is the perfect location to wine, dine, and feel oh so fine! Why? We are proud to offer the perfect wine for every palate.
The perfect pair takes a lot of effort, from finding the complementing balance to making sure the match is correct. Whether this is a food pairing or the perfect romantic pair, we want to help bridge these two worlds together by creating the ultimate date night recipe for you and your loved one.
Porchetta is quickly rising in the ranks of popular dishes, though many times it is more appetizing when dining out rather than being made at home. Not for this recipe though. The porchetta pork shoulder with salsa verde recipe below pairs excellently with our Opaque Darkness wine, a hand-crafted artisan blend that reveals ripe flavors of raspberry and blackberry with notes of spice and vanilla.
There are few things that can warm you up from the inside out during these crisp winter months, and we’re sharing two of our favorites with you here! This winter beef short rib stew pairs perfectly with our San Simeon Stormwatch; it’s the ultimate artisan wine pairing for these chilly winter nights.
San Simeon Stormwatch is a super premium red Bordeaux blend (47% Cabernet Sauvignon, 21% Merlot, 16% Malbec, 11% Petit Verdot, and 5% Cabernet Franc) aged in French oak barrels for a minimum of 18 months creating a dark, rich, and mouth-filling body. With ripe flavors of blackberry and raspberry and touches of spice and vanilla, this artisan wine complements the flavorful meat of this short rib stew.
Mulled wine is a sweet wintertime beverage, especially delicious on a cold winter night. It’s made by heating wine and mulling spices so the flavors combine into a delicious, warm, spice-packed beverage. We make it here at the San Antonio Winery every holiday season for our guests to enjoy. We’d like to share our newest mulled wine recipe with you to enjoy on those chilly winter nights.
FOLLOW US ON FACEBOOK