Recollections of our Anniversary
Celebrations
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Coming
soon...
Look forward to our grand opening event
for our tasting room
in Woodinville, WA. This
location will help serve the growing
clientele of
Cañon de Sol
while making our wines available to new
friends.
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Tip:
Note the flavors you like in the wine you
are tasting and those that you don’t. These
would be good to know so you can describe
the type of wine experience you enjoy.
Consider three components - Appearance,
Bouquet, & Taste. The bouquet, or
aroma of wine is very important because we
sense hundreds of scents through smell,
while there are only four types of taste
distinctions: sweet, sour, bitter, salt -
and these are usually expressed in terms of
sweetness, acidity, & tannins.
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Meritage
The winemaker's blend reveals personality,
merit, and heritage of the winery.
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"Con pan y
vino se anda el camino.
(With bread and wine
you can walk your road)."
~
Spanish Proverb
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Reading
Recommendation
Gabriela, Clove and Cinnamon
~ Jorge Amado
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The Cruz Family presenting the Anniversary Magnums
September
2009
Thank
you to all who joined us in the festivities around
our 10th anniversary celebration. We
appreciate your support, participation, and your
friendship.
The
Limited Edition Magnums,
numbered and
etched
with the
Cañon
de Sol logo are still available while supplies last.
Get one to commemorate your special occasion.
Let us know and we will reserve one for you.
For
your enjoyment, here is our spin on a recipe for
Chorizo - inspired by both ~the dish that
Castle Catering
served with our Meritage wine during the Anniversary
Dinner ~ and the wonderful tacos from Taqueria Los
Toritos taco wagon.
ENJOY!
Victor & Kim Cruz
CHORIZO
- 2 Lb. ground pork.
- 3 1/2 tsp. salt
- 6 tbsp. pure ground red chili
- 12 small hot dried crushed chiles
- 4-6 cloves garlic, minced
- 2 tbsp. dry leaf oregano
- 2 tsp. whole cumin seed, crushed
- 1 tsp. fresh ground black pepper
- 1 1/2 tsp. sugar
- 4 tbsp. wine vinegar
- 2 1/2 tbsp. water
Break up the meat, sprinkle evenly with the rest
of the ingredients. Cut in with two forks until
evenly blended, then knead a bit with your hands
until well mixed.
Place in the refrigerator till ready to use,
(the
meaty mix will keep for at least two weeks).
Let it season for a couple days while chilling, then form patties, stuff into
casings to be smoked, or simply fry the meat and
wrap with corn tortillas ... add your favorite
fixings such as sautéed onions and peppers, and,
of course jalapeños.
COMING EVENTS Contact the winery for
detail 509.588.6311
September:
26-27 Catch the Crush
October:
2 Sabor de Cañon
at the Winery ~ benefit the American Red Cross
November:
26 Thanksgiving
AWAY FROM HOME
Consider reserving our
Retreat Facilities ~ Casa Cañon
de Sol for your group of family,
friends, or colleagues.
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WHERE TO FIND
US
©
Cañon de Sol
~ all rights reserved
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