It is a FOXEN tradition for Billy to prepare or provide lunch for our staff every Friday. Usually his lunches are simple, seasonal fare—such as locally made tamales, homemade soup or special sandwiches. Our staff looks forward to #foxen #fridaylunch, as Billy is always coming up with new and exciting recipes each week. Last Friday, to celebrate the spring asparagus picked that morning from his garden, Billy made a special asparagus soup to the delight of our entire staff. It has been suggested by some of our fans that we should share some of these recipes with you all. With that in mind, we thought we’d share Billy’s asparagus soup recipe here, which was adapted and inspired by a recipe posted by Once Upon A Chef.
We found that this delicious soup paired perfectly with our Estate Dry-Farmed 2012 Tinaquaic Vineyard Chardonnay. You can purchase our Tinaquaic Chardonnay in our tasting room or click here to purchase online.
Billy’s Asparagus Soup
- 2 Bunches of Asparagus (about 2-1/4 pounds)
- 5 Tablespoons of Butter
- 2 Medium Yellow Onions, Chopped
- 3 Cloves of Garlic, Peeled and Smashed
- 6 Cups of Chicken Broth
- 2 Tablespoons of Freshly Squeezed Lemon Juice from One Lemon
- 1/4 Cup of Parmesan Cheese
- 1 Pound of Fresh Santa Barbara Spot Prawns or Fresh Shrimp* Peeled and Deveined
- Melt the 2 Tablespoons of butter in a large pot over medium heat. Add prepared shrimp with a dash of salt and pepper and cook till done. Set aside.
- Melt 3 Tablespoons of butter over medium heat and add the onions and garlic and cook until soft and translucent, about 10 minutes.
- Cut the asparagus spears into 1/2-inch pieces.
- Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and Parmesan. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
- Stir in the Shrimp that was cooked and set aside and let heat back up again in soup
- Ladle into bowls and pour yourself a glass of 2012 Tinaquaic Chardonnay and enjoy!
In honor of our 2012 Mission release today we wanted to blog about the perfect pairing for this wine. Whether you are trying to impress guests or you are just in the mood for baking, this recipe and pairing is sure to make any night better. Our 2012 Barberena Vineyard Mission is fortified with grape brandy making the alcohol percentage much higher at 15.8%. This wine is wonderful by itself and could be paired with many dishes but these Tiramisu cakes are a crowd pleaser and are pretty quick and easy to make. The 2012 Mission is available in our tasting room and our web Store today click here to buy this holiday favorite. And with a quick trip to your local market you can enjoy these wonderful Mini Tiramisu Cupcakes to pair with it.
Mini Tiramisu Cupcakes Recipe
So here is what you will need:
For the Filling and Topping:1 1/2 Cups Thawed Frozen Whipped Topping 8 oz Mascarpone Cheese (Room Temperature) 1/4 Cup Powdered Sugar 2 Tsp Vanilla Extract 1 Tbsp Unsweetened Cocoa Powder (optional)
Directions:1. Preheat oven to 350ºF. Spray mini cupcake tins with nonstick cooking spray. For the cakes, combine cake mix, sour cream, egg, coffee granules, and water and mix well. The batter will be very thick and sticky. Divide the batter evenly into the mini cupcake tins. Bake for 8-10 minutes or until a wooden toothpick inserted in center comes out clean. The cakes will have the texture of a cream-puff once baked completely.
2. Place whipped topping into a large resealable plastic bag; secure and set aside. For filling, combine mascarpone cheese, powdered sugar and vanilla and mix until smooth. Place filling into an additional resealable plastic bag; secure and set aside.
3. Remove pan from oven and press the tops of the cakes with a tart shaper, pestle or whatever else you have on hand to make slight indentations. The cakes will bounce back a little but don’t worry you just need a small indentation. Cool the cakes for two minutes in mini cupcake tin then remove the cakes and put them on a cooling rack. Brush the tops of the cakes with the coffee liqueur while the cakes are still warm, then let the cakes cool completely and soak up all of that yummy liqueur.
4. Then trim the corners of both the bags you set aside earlier. First pipe the filling over the cakes in the small indent you made earlier. Then pipe the whipped topping over the filling and sprinkle with the cocoa powder.
5. Enjoy, with our 2012 Barberena Vineyard Mission dessert wine. Yummy!
Join Dick and Jenny for this incredible event that will benefit The Alzheimer’s Association. Enjoy an evening of great food created by Chef Lou Lambert, craft beer and wine, live music, and a Barn Dance!
Tickets are $250 per plate. To purchase tickets please contact Lyn Downing at 817.336.4949
You will not want to miss out on this amazing evening. Get your tickets fast before they sell out!
We had such a great time last Saturday with our club members, their friends and families. The weather was perfect and the Tinaquaic Oak Grove was beautiful. We would also like to extend a big thank you to The Hitching Post Casmalia for an amazing meal, and Off the Grid for the great tunes.
Wonderful Succulent arrangements from Jackie! Thanks for always helping out at events Jackie!
Foxen is road tripping this weekend! Dick and Jenny are headed to San Diego for their back to back wine dinners at The Wine Vault and Bistro, while Billy and Becky are in McMinnville, Oregon for the IPNC conference. We hope you get to see them on their travels or come visit us at the home base for wine tasting and good conversation. Cheers!
Click here to visit our events page!
We received our latest reviews from Antonio Galloni and we are beside ourselves. He has once again not only given us great scores, but he has complimented us in a way that goes above and beyond expectations. Thanks to Mr. Galloni and the crew at Vinous!
“This lineup from Foxen is easily among the most impressive I have tasted this year. The wines move from strength to strength, always with exceptional purity, tons of transparency to site and impeccable class. The only problem here is one of mind-boggling choice, as the range is full of highlights. Simply put, I can’t recommend these wines highly enough.” -Antonio Galloni, July 2014
2013 Chenin Blanc Ernesto Wickenden Vineyard – 90 points
The 2013 Chenin Blanc Ernesto Wickenden Vineyard Old Vines is soft, supple and accessible. Pear, melon, almonds, and spices inform the expressive, silky finish. This is an impeccable white from Foxen to drink now and over the next few years.
2013 Chardonnay Block UU – Bien Nacido Vineyard – 91-93 points
The 2013 Chardonnay Bien Nacido Vineyard Block UU is gorgeous and also remarkably different from the Tinaquaic. Honey, orange blossom, mint, sage and tropical overtones meld together in an overt, opulent Chardonnay built on pure texture.
2013 Chardonnay Tinaquaic Vineyard – 91-93 points
Sweet lemon peel and floral notes emerge from the 2013 Chardonnay Tinaquaic Vineyard. This bright, impeccably textured Santa Maria Chardonnay is built on silkiness, energy and texture. There is a lot to look forward to. The partial malo style and the choice to not stir the lees yields a beautifully focused Chardonnay.
2012 Pinot Noir Block 8 – Bien Nacido Vineyard – 92 points
The 2012 Pinot Noir Bien Nacido Vineyard Block 8, from one of the highest and steepest parcels on this site, is beautifully perfumed, vibrant and expressive. Graphite, violets, blueberries and mint are all laced together in a supple, lifted Pinot loaded with class and personality.
2012 Pinot Noir Block 43 – Bien Nacido Vineyard – 91 points
Foxen’s 2012 Pinot Noir Bien Nacido Vineyard Block 43 is a bit bigger and richer than the Block 8, with more density and mid-palate, but less in the way of aromatic complexity. Crushed flowers, spices, red berries and mint are all laced together on the supple finish.
2012 Pinot Noir Julia’s Vineyard – 91 points
Rose petals, sweet red berries, mint and cinnamon are woven together nicely in the 2012 Pinot Noir Julia’s Vineyard. The Pommard clone planted here yields a supple, resonant Pinot built on fruit, mid-palate texture and approachability.
2012 Pinot Noir John Sebastiano Vineyard – 92 points
The 2012 Pinot Noir John Sebastiano Vineyard is one of the more intense, explosive wines in the Foxen range. Dark red and black stone fruits, cloves, menthol, tar and licorice blossom as this large-scaled, voluptuous Pinot shows off its personality. The finish is rich, broad and creamy.
2012 Pinot Noir Melville Vineyard – 91 points
The 2012 Pinot Noir Melville Vineyard stands out for its floral, lifted personality. This is the only Pinot in the Foxen range made with whole clusters, which marks the wine to a significant degree. Sage, tobacco, tea leaves, lavender and dried rose petals are some of the many notes that inform the pointed, vibrant finish.
2012 Pinot Noir Fe Ciega Vineyard – 94 points
The 2012 Pinot Noir Fe Ciega Vineyard is one of the clear standouts among this year’s Pinot releases from Foxen. A crystalline, weightless wine, the 2012 impresses for its pure nuance and vibrancy. Layers of dark red and blue fruit, wild flowers and cinnamon wrap around the silky, expressive finish. Sadly, there are just 125 cases to go around. Readers who can find the 2012 should not hesitate, as it is superb.
2012 Pinot Noir La Encantada Vineyard – 94 points
The 2012 Pinot Noir La Encantada Vineyard is another of the many highlights in this range. Here the flavors are dark, smoky and gamy. Dark red cherry, plum, tobacco and cured meats flesh out in a resonant, highly expressive Pinot endowed with notable depth, especially within the context of the vintage. Hints of dried rose petal and violets linger on the finish. From start to finish, the Encantada is superb.
2012 Cuvée Jeanne Marie Williamson-Doré Vineyard – 93 points
The Grenache-based 2012 Cuvée Jeanne Marie Williamson-Doré Vineyard is floral, lifted and very pretty. Bright red berries meld into perfumed notes in a forward, fruit-driven wine to drink in its youth, while the flavors remain alive and expressive. This is yet another superb, polished wine from Foxen. The blend is 83% Grenache and 17% Mourvedre.
2012 Syrah Williamson-Doré Vineyard – 93 points
Deeply spiced, layered, violets, menthol and blueberry jam meld together in the 2012 Syrah Williamson-Doré Vineyard. Pliant, expressive and beautifully layered, the 2012 stands out for its sheer balance. In 2012, the Syrah Williamson-Doré is flat-out delicious.
2012 Syrah Tinaquaic Vineyard – 95 points
Foxen’s 2012 Syrah Tinaquaic Vineyard Estate is laced with rose petal, white flowers, mint, blood orange and spices. The Tinaquaic boasts gorgeous aromatics, finely-sculpted fruit and exceptional overall balance, all in a mid-weight, gracious style. Today, the 2012 is simply irresistible. The Tinaquaic Syrah isn’t huge, rather it is a wine built on total harmony.
2011 Cabernet Sauvignon Vogelzang Vineyard – 92 points
Sandalwood, cedar, mint, tobacco, sage and sweet plums are all laced together in the 2011 Cabernet Sauvignon Vogelzang Vineyard. This is a typical and highly representative Happy Canyon Cabernet with just a bit less richness than is typically the case, most of that the result of the cold year. Today, the 2011 is drop-dead gorgeous. It will drink well for another 5-7 years, although I don’t expect it to materially improve. No matter, though, the 2011 Vogelzang is beautiful and expressive right now.
2011 Cabernet Sauvignon Grassini Family Vineyard – 91 points
The 2011 Cabernet Sauvignon Grassini Family Vineyard is a bigger, richer, more explosive wine than the Vogelzang Cabernet, but it also lacks that wine’s aromatic complexity and overall finesse. Hints of chocolate, red plum and spice flesh out on the expressive finish. There is a wonderful sense of immediacy here, though. I expect the 2011 will continue to drink beautifully for another 5-7 years.
We are starting a weekly social media quiz! A correct answer will win you a WTF and Foxen sticker along with some Anchor tattoos (and potentially much more). We will fill you in on more details every Friday morning when we post the question. Stay tuned!
We have a very special Foxen staff member for you all to meet this week. We had to bring Billy in to interpret for us.
What is your position at Foxen?
Lead Cellar Mouser.
How long have you been with us at Foxen?
For almost three years now! Time flies.
What is your favorite Foxen wine?
I’m not much of a wine drinker, but I do love the Pinot Noir barrels!
What do you love most about wine?
If the wine wasn’t here, I wouldn’t be here. So what’s not to love about wine!?
What’s your favorite food and wine pairing?
What is your favorite local and non-local restaurant?
Best local restaurant: The Warehouse on weekends. Non-local: The Vet’s Office.
What grape varietal best represents your personality?
Pinot Noir, because it can be so fickle and shy.
What do you love most about living in Santa Barbara County?
There are lots of birds and lizards. They keep me busy and happy.
Where are some places you’ve lived other than the Central Coast?
I was born in Arroyo Seco up in Monterrey County.
If you could live in any wine growing region in the world, where would you choose and why?
I would love a cellar mouser job in Burgundy. I here the mice livers are really tasty there!
What is your favorite pastime?
Climbing barrels and pallets of wine.
Do you have any pets? What are their names?
Billy and David.
Outside of wine, what is your greatest passion?
Ornithology. Can’t get enough of those beautiful birds!
If you could have any super power what would it be and why?
I would love to fly, so I could be on even terms with the finches.
Anything else you’d like to share with us?
I love ALL my fellow staff here at Foxen!
Aw, we love you too PoPo. Wouldn’t be the same without you here!
The next time you come out to our FOXEN tasting room hopefully you’ll get a glance of our beautiful lady Opal! If you miss her at the winery she is featured in the new edition of Wine Cats! Cheers friends!