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Charles R Vineyards Wins Silver at 2013 San Francisco Chronicle Competition
Our 2008 Cabernet Sauvignon (grapes from Casa de Vinas) was the only wine we submitted this year and it won a silver medal.
Valley Journal/Times Hearld, Between the Vines February 21, 2013
This biweekly review of Livermore wines features Petite Sirah with quotes from our own Dick Bartlett (Charles R) and Julio from Casa de Vinas. Read article here.
Zephyr Grill and Bar Now Serves Charles R Wine
Try the 2009 Gold-medal Zinfandel or the 2008 Silver-medal Petite Sirah at Zephyr Grill and Bar in downtown Livermore. Our wines can also be found at The Winemaker's Pourhouse and Bankhead Theater.
Wine Review of Charles R Vineyards 2007 Zinfandel by Kimmie Spears
Read tasting notes and suggested food pairings. Article
Charles R Vineyards Wins 4 Medals at 2012 San Francisco Chronicle Competition
Gold – 2009 Zinfindel
Silver – 2010 Chardonnay
Silver – 2008 Syrah
Bronze – 2008 Petite Sirah
All 2012 Results
Home Page for San Francisco Chronical Wine Competition
Food and Beverage World.com Features Charles R Wines
Wines of the Week: Charles R Vineyards, December 15, 2011
Charles R. Vineyards is tucedk away in a far corner of the Livermore Valley, but don’t let the location fool you, because it couldn’t be a more welcoming place. Read more.
Charles R Pumpkin Soup Recipe Released
By popular demand, Bonnie has released the recipe for her fabulous pumkin soup.
½ cup chopped onion
½ cup water
2 Teasp. instant chicken bouillon granules
1 16 oz. can pumpkin (I use pumpkin pie mix sometimes)
2-1/2 cups half and half
1-3/4 cups pear (or apricot) nectar
¼ Teasp. ground (or crystallized) ginger
¼ Teasp. white pepper
½ cup brown sugar (+/ – to taste)
Salt and pepper (to taste)
Option: Pear slices (rest in orange juice until time to serve) or try finely chopped green onions as a garnish
Combine onion, water,and bouillon in a large pan and bring to boil. Reduce heat and simmer, covered, until onion is very tender (about 10 minutes), cool slightly. Put mixture in blender container/food processor and add pumpkin. Cover and process until smooth. Return pumpkin mixture to pan and stir in half and half, pear nectar, ginger, white pepper, brown sugar, and maple syrup. Heat through – do not boil. Let set at least one hour or over night. Reheat carefully to serve. You may garnish with dollop of cream and pear slice or try chopped green onions. Enjoy!