December 28, 2008
As you’ve probably heard, 2008 was an interesting year to grow grapes and make wine. Many California growers have reported the lowest yields in recent memory, this due to several factors: frost after bud-break, extreme heat spikes during set, and a treacherously hot drought all season long. Only now are we starting to see real rainfall.
As a result, yields were down to an astonishing low: 2.5 tons per acre on average for us. Lower for many others. This has left winemakers scrambling for grapes and grape-growers scrambling for Gentleman Jack and Agriculture loans.
On the other hand, it could lead to a quality of wine that Californians haven’t enjoyed since the 49ers last won a game.
Posted in Wine Video Blog (BETA) 
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December 28, 2008
Butterscotch-Coconut Brownies
If you’re a member of our Wine Club, you’ve received a package of goodies from your friends at Hawkes. Included was a taste of Paula’s Butterscotch Brownies. You may remember these from last year’s Wine and Food Affair. They’re always a hit.
So delicious and easy to make, these will surely become a house favorite. You can make these in one bowl (if you want to melt the butter in a microwave) or one heavy saucepan.
The recipe easily doubles. Use a 9 x 13 pan, or something similar, instead.
¼ cup butter
1 cup brown sugar (dark or light)
1 egg
1 tsp vanilla
¾ cup all–purpose flour
1 tsp baking powder
1 tsp salt (or a little less if you use salted butter)
½ cup shredded sweetened coconut
Preheat oven to 350 degrees. Grease and flour an 8 x 8 inch pan.
Melt the butter in a medium, heavy saucepan. Stir in the brown sugar until dissolved. Cool slightly. Beat in the egg and vanilla. Sift dry ingredients into pan. Fold in coconut. Pour and spread into prepared pan. The mixture will be very sticky—use a rubber spatula and gently pat it out to fit your pan. Bake for about 25 minutes. Cool, cut into very small squares (about 1 x 2 inches).
Warning: these are highly addictive. Kind of like candy.
Who doesn’t love butterscotch? Even the word butterscotch sounds good. Coconut just adds to the candy-like goodness. If you have an aversion to coconut, I feel sorry for you, but you can leave it out. Nuts would make a suitable substitute. Or just keep them plain. They will be gone soon any way you decide. If you want to send these across the country, they will keep for about a week, tightly covered.
What more can I say? Pour yourself some strong coffee or a glass of Hawkes Chardonnay and try to eat just a few. Really, these are a treat, not breakfast.
Posted in Extras!, Paula's Recipe Box No Comments »
December 28, 2008
If you felt an enormous interruption in your cosmic association to the blogosphere over the Christmas holiday, it was probably due to the technical malfunctioning of our website. Not to fear; those issues have been resolved and we’ve resumed our efforts to bring you behind the velvet curtain of the wine-making world. Check our video blog for some great new video posts.
Oh, and have a safe and happy new year!
Posted in From the Marketing Department No Comments »
November 19, 2008
I love this blog. You guys are so smart and so sexy! I have questions about wine!
How do you make red wine get “good color”? Do you make red wine differently from the way you make white wine?
Also, I hear people talking alot about native fermentation. What does that mean? Do you use native fermentation on your wine?
xoxox
-an adoring fan in anaheim
We asked this of Stephen Hawkes. He explains everything you want know about making red wine, making white wine and the strains of yeast we use in fermentation. It’s winemaking 101, at its finest!
Posted in Ask A Winemaker, Wine Video Blog (BETA) No Comments »
November 15, 2008
Harvest is well underway in Alexander Valley. For a number of reasons, our vines yielded the lowest numbers in Stephen’s memory. While that’s a bad thing for the farming business (lower yields=lower income), it could prove miraculous for the quality of grapes that go in into our Alexander Valley Chardonnay, Merlot, and Cabernet Sauvignon. We’ll continue to take you behind the scenes into what so far has been a fantastic, albeit interesting, harvest.
In this installment we’re picking picking the first crop of 2008. Follow Juan, Pancho, Stephen and myself through the first crush of the year.
Posted in Wine Video Blog (BETA) 2 Comments »
October 30, 2008
A weekend not to miss. Come by Hawkes in Alexander Valley during the Wine and Food Affair. We’ll be pairing Cabernet Texas-Style. Featuring B.C. Armbruster’s famous Texas brisket and Hawkes Cabernet Sauvignon. With Music From Douglas Unkrey and lasso lessons from B.C. Armbruster himself. Yee-haw. Tickets available at the door.
10th Annual Wine & Food Affair “Tasting Along the Wine Road”
November 1 & 2, 2008 ~ Saturday & Sunday, 11 am to 4 pm
73 Wineries are participating this year!
A Wine & Food Affair is the premier event for the Russian River Wine Road!�
Join us for a weekend of wine and food pairing in the Alexander, Dry Creek and Russian River Valleys.
You will receive the new “Tasting Along the Wine Road” Cookbook Volume 10 and an event logo glass as part of your ticket price. All of the wineries participating will have a favorite winery recipe in the cookbook, which they will prepare both days for you to sample, along with the perfect wine.
Ticket prices: $60 Weekend; $40 Sunday Only; $20 Designated Driver
Posted in Events Calendar, From the Marketing Department No Comments »
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