By Barbara Beckley
Wine tasting. Hot air ballooning. Tasty cuisine. Stylish accommodations. Now you can add “Wine-Bottle Art” and “blend-your-own-wine” to the list of reasons to visit Southern California’s award-winning wine region, Temecula.
Sitting under a grape vine-covered arbor, I thought “outside the lines;” wielding my paintbrush with care to create wisteria blossoms circling the neck of an empty wine bottle. Seemed logical to me. After all, this was spring – and the Temecula Valley’s wineries were awash in these beautiful lavender blooms.
I was at Wilson Creek Winery on a hillside overlooking the valley, for an afternoon of “Paint & Sip with Pinot’s Palate Temecula”. Part of a fun-filled getaway arranged with custom luxury wine tour operator Tour del Vino of Temecula. We were four girls – and one guy. Whatever the size: a twosome, family, friends, or a business gathering, owners Sue Reyes and her husband create one-of-a-kind excursions – from behind-the-scenes tours and private tastings at exclusive wineries, to – as we enjoyed – this paint-and-sip escapade, and later a catered dinner in a private wine estate. A great way to relax and enjoy Temecula – without having to drive.
Author Barbara Beckley is ready to paint!
Guided by professional artist and Pinot’s Palette owner Ann Blount, we learned the finer points of wine bottle artistry, alternating between brush strokes and sips including a smooth blackberry/cherry/raspberry 2021 Barbera, and citrusy/grapefruity 2022 Sauvignon Blanc. Delicious inspiration for our masterpieces – like my wisteria hanging above a vineyard sunset, with a hot air balloon and a cute little alligator in pearls and high heels below. I know… but I wanted to be different. Once the paint was dry, Blount inserted twinkling lights into each bottle and a faux cork with a light switch. Turning our art into a “useful” keepsake.
Like a moveable feast, Pinot’s Palate offers scheduled events in Blount’s Temecula studio, as well as by arrangement at valley venues. Wilson Creek was especially perfect, given the owners’ love of creativity and community involvement. After all, it’s Wilson Creek’s affable second-generation owner Bill Wilson who invented the Wine Slushy! Now a wine industry legend, and the top seller at Wilson Creek’s Courtyard Bar & Grill.
Bottle art in hand, we learned how the pros do it – and enjoyed five more tastings – on the Behind-the-Scenes Winery Tour ($40). Then hit the Tasting Room and tented patio to sample Wilson’s award-winning “white” Cabernet, Almond sparkling wine, Chardonnay, and Syrah. Six tastings for $25 and $30. Higher end vintage varietal sit-down tastings are offered in The Library by reservation for $40. And fine dining at the Creekside Grille Restaurant.
Welcome to The Cave!
Next, we blended our own wine. How fun is that! Arranged in advance at The Cave, Southern California’s first and only mined subterranean wine cave (104 feet underground) – at Oak Mountain Winery in the rolling hills along the De Portola Wine Trail. “SoCal’s comparable version of Napa’s Silverado Wine Trail,” Temecula boosters say. Known for thinking outside the box, this family-owned property recently added spirits to its repertoire of Viognier, Grenache, Cabernet Sauvignon, and my favorite, Tempranillo. Turning its original tasting room into 36522 The Distillery at Oak Mountain in April 2022, and The Distillery Bar, rocking a Prohibition vibe with house-made craft cocktails and serious food.
“Are you right bank or left bank?” The question was boldly printed on “The Wine Blending Experience” worksheet. “What?” I thought. Turns out this is the latest lingo in wine tasting. Referring to the differences in French Bordeaux wines. Because of the differences in terroir, “Left Bank” wines are mostly Cabernet Sauvignon fleshed out with Merlot. “Right Bank” wines are more Merlot balanced by a smaller portion of Cab. We also learned that Malbec “is the grandfather of Cabernet Sauvignon.” I went “Right Bank,” blending 6 oz. Merlot and 5 oz Cabernet Franc, for a bold, hearty taste. Then Cabernet and Malbec – creating an unexpected – and really good – spicy, tart, and sweet blend.
Of course, we had to join the public wine tasting among the casks in The Cave, $20 to $25 for six pours. Maybe next time, we’ll do the luxe “Cave Wine Tasting Tour,” with a meat-and-cheese wine pairing, $55 per person by reservation. And The Cave Café for wine and light bites.
Wisteria blooms were beautiful at South Coast Winery Resort & Spa when we popped in for shopping and tasting. South Coast just may be the only Tasting Room that’s accessed through a retail shop! A perfect blend, I say. A huge selection of stylish wine-themed merchandise paired with 45 wine labels, including favorites Tempranillo rose, Sauvignon Blanc, Meritage, and Grenache Blanc. Five white pours, $22; five red pours, $25, in the Tasting Room, plus, wine by the glass, and the bottle. The Vineyard Rose Restaurant and wine bar’s warm wood interior and picturesque terrace overlooking South Coast’s lower garden invited us to linger.
But we had other plans… Arriving at the Vaquero Private Resort Vineyard, it sure seemed like this eight-bedroom, eight-bathroom contemporary-style estate should cost more than $3,000 a night. Good value, considering it sleeps up to 20 guests. A fun stay for friends, families or single-day events (pop the question, a birthday, anniversary) like we were doing.
Sipping champagne by the pool, it was obvious the owners thought of everything – with style. The two-level heated infinity pool has a kid-friendly 53-foot water slide – but it’s out of sight behind a hedge and empties into the lower-level pool, also out of sight. Talk about pool Cabanas! This one’s crazy cool with an outdoor/indoor poolside bar, with stools in the pool and on the dry side; along with cushy furnishings, a kitchen and two trendy BBQs. Plus, a waterfall! Splashing from the Cabana roof into the pool just past the bar stools. Two resort-like patio suites are on the patio/pool level. The master suite and five cozy-chic bedrooms are upstairs. Breezy living areas offer vineyard views, and the sleek kitchen is built for family cooking and catering. If that’s not enough, there’s tennis and bocce ball courts, pickle ball, bikes, a fitness room, and more.
“Dinner is served.” Alex Prestifilippo, chef/owner of Temecula restaurants Bottega Italia, Gourmet Italia Ristorante & Lounge, and Spuntino pizzeria, delicatessen & bar, was wearing his catering hat tonight. Since moving to Temecula from his native Sicily in 2000, he’s shared his ancestral cuisine in a big way. Restaurants, catering, a vineyard. Taking our seats at the dining table, we raised a glass – of vino from his Temecula Poggio Leano Winery & Vineyard – and dug in!
A feast that showed us why Prestifilippo’s restaurants are valley favorites. Starting with a baseball-sized “Buffalo Burrata,” garnished with tiny marinated Roma tomatoes, drizzled with Prestifilippo’s own Poggio Leano Olive Oil; then amazing “Poached Pear” in port wine sauce, with mixed greens, Gorgonzola cheese, caramelized walnuts, topped with a balsamic reduction dressing. The main, “Rollatine alla Siciliana,” spaghetti rolled in fried eggplant, with marinara sauce, topped with bechamel sauce and Poggio Leano extra-virgin olive oil. And dessert – triangular-shaped “Cannoli,” with ricotta, garnished with chocolate bits. Wow!
It’s a Temecula tradition. Up before dawn for a hot air balloon ride. Acknowledged as SoCal’s best ballooning destination with favorable conditions 365 days a year, and the next day was no exception. We were among 16 aeronauts standing in the basket, experiencing a true birds-eye view floating slowly – and silently – above the valley with A Grape Escape Hot Air Balloon Adventure. The lack of sound created a deep sense of calm as we hovered above wineries, citrus groves, and estates. Broken only by our pilot pointing out landmarks. Like the break in the Santa Ana Mountains which allows moist air to flow in from the coast to create the valley’s award-winning grape growing conditions.
As we descended, I was impressed – and surprised – at our pilot’s unique landing. Not in a field or park or street, like on other hot air balloon rides I’ve taken. He landed our basket directly onto the back of the balloon pick-up vehicle! Skillful and thoughtful. Easy for us to disembark and walk to the waiting van. Easy for the crew to deflate and roll the balloon onto the truck. Worth a champagne toast! As Ballooning Tradition dictates after a successful flight. And our pilot led back at the Grape Escape office. Why champagne? As he explained, ballooning began in 18th century France. And when the first French aeronauts successfully put down in a field, frightened peasants came at them with pitchforks! Not the best reception. After that, they carried champagne to show they came in friendship.
We came hungry – to one of the best breakfasts ever! At Journey’s End restaurant in the clubhouse at the Journey at Pechanga golf course, adjacent to the Pechanga Resort Casino & Spa. First, the architecture and views are gorgeous – contemporary design overlooking the links-style course across the Santa Ana Mountain foothills. Second, the menu is unexpected and delicious. Like the “Bananas Foster Stuffed French Toast,” my colleague Jen Ortega ordered. A heaping stack of French toast, stuffed with vanilla custard, whipped cream, candied pecans, and banana brulee, topped with a banana and caramel drizzle. Oh. My. Gosh!
Jen enjoys Bananas Foster French Toast
And third, Spa Pechanga is only a few steps away. A tranquil space designed around Pechanga Native American symbols, with a full range of treatments based on native healing botanicals – even a CBD Pedicure. Walking over, I sank onto a chaise in the relaxation lounge and felt at peace with the world. Being a birder, I was soothed by the beautiful hawk statuette silhouetted against the view of rolling greens and foothills.
The perfect end to a perfect adventure in Temecula!
