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Ceja Vineyards

Dalia Ceja
January 24, 2012 | Dalia Ceja

Bocce Ball and Wine Anyone?



We can't wait for Spring!

A few years ago my dad, Pedro Ceja, became infatuated with the game of bocce ball and decided to build not one, but two bocce ball courts at our Ceja Vineyards headquarters in Carneros. It’s a fun and addicting game, especially when you put two highly competitive and energetic teams together. The only major rule {that we really enforce} is that you have to have a glass of {Ceja} wine in your hand when you play. Pretty simple, right?

Check out this video to see my dad explaining the bocce ball court construction process. Ole!


Dalia Ceja
January 3, 2012 | Dalia Ceja

Ceja in Yosemite!

A few weeks ago my mom and I took a quick trip to Yosemite for the Ahwahnee Vintners’ Holiday Tasting. It was quite an honor to be invited back considering that most of these legendary vintners have been coming for the past 20 years {can you blame them?!}. This place is a nature junkie’s heaven, with its vast array of hiking, waterfalls, biking, lakes, wildlife, breathtaking views and insanely gorgeous scenery.

The wine sessions took up the majority of our time {no complaint here!} but we did have a chance to escape into the forest and explore the park by foot. Despite the freezing chilly weather, it was instantly therapeautic, breathing in the clean and pure smells of pine and fresh rain. We were even lucky enough to see a bear in the middle of our trail, but in the midst of yanking out my camera my mom fled the scene in a yelling panic attack, poor thing {insert laughing here}. Love you mom!

P.s. I could go on for hours about this place but I will leave it up to you to see the beauty of Yosemite… Ole!

Dalia Ceja
November 25, 2011 | Dalia Ceja

Give Thanks

Last night’s Thanksgiving feast was decadent and delicious. It was so heartwarming to enjoy the company and conversation of 20 of my closest family members and friends. We did something a bit differently this year and went around our huge “Kings” table and asked everyone to say what they are thankful for. It got me thinking about all the things I’m thankful for in my life {especially today}.

Here’s a random list of little things I’m thankful for today:

My immediate family
Best friends
Best friend’s new baby girl
Adam {my boyfriend}
My Mama Juanita’s Mexican hot chocolate
My abuelitos
Colorful leaves
Feather down comforter
Napa on ice {ice-skating!}
Ugly sweater parties
Dulce {our vineyard cat}
Puss Puss {our cat}
My cruiser bike
Movies {Breaking Dawn!}
Sweater dresses
Mac book pro
Crisp mornings
The color yellow
Tea {Jasmine + Earl Grey}
Supportive, motivating & inspiring people
Being able to travel the world
Living my passions

Image via

What random little things are you thankful for?

I hope you all had a wonderful holiday! I can’t wait to have some leftover stuffing and pumpkin pie for breakfast. 

Time Posted: Nov 25, 2011 at 11:27 AM
Dalia Ceja
August 29, 2011 | Dalia Ceja

Discover Film, Food and Wine at the 2011 Napa Valley Film Festival

Discover something new with the 2011 Napa Valley Film Festival! 

We are thrilled to be an official sponsor to the Napa Valley Film Festival, November 9-13, 2011.

The breakdown: Experience an extraordinary independent film festival where inspirational films, intimate conversations and epicurean adventures converge under the sun and stars of legendary Napa Valley.

To purchase festival passes and tickets click here!

You don’t want to miss this inaugural celebration focused on film, food, art and wine!


Dalia Ceja
May 16, 2011 | Dalia Ceja

Cocadas or Coconut Macaroons by Dalia Ceja

Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Dalia Ceja presents her simple yet yummy version of this famed delight incorporating sweetened condensed milk and vanilla extract. Try cocadas with cafe con leche or a bright dessert wine from Ceja Vineyards!


“Cocadas” a.k.a Coconut Macaroons

3 ½ cups shredded sweetened coconut
½ cup sweetened condensed milk
1 cup chopped pecans
½ teaspoon of vanilla extract

Preheat the oven to 400 degrees F.

In a medium-mixing bowl, stir together the coconut, condensed milk, pecans & vanilla extract. Let the mixture sit for 3 minutes.

Roll two tablespoons of mixture into miniature balls and place them onto a parchment lined cookie sheet about 1- inch apart. Bake for 15-20 minutes or until lightly golden brown (watch closely). Remove from oven and cool for 10 minutes. Pair with cafe con leche or a yummy dessert wine!

Time Posted: May 16, 2011 at 2:27 PM
Dalia Ceja
April 27, 2011 | Dalia Ceja

Making Mexican Wedding Cake Cookies with Dalia Ceja

Dalia whips up one of her favorite desserts: Mexican wedding cookies! Suggested wine pairing - Dulce Beso Late Harvest White Wine.


Mexican Wedding Cookies

These melt-in-your-mouth cookies are very popular throughout Mexico and are savored throughout the year, not only at weddings.


1 cup of butter
1/2 cup of white sugar
2 teaspoons of vanilla extract
2 teaspoons of water
2 cups of all-purpose flour
1 cup of chopped almonds
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 cup of powdered sugar


In a medium bowl cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds then mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place on a greased cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.

Dalia Ceja
April 14, 2011 | Dalia Ceja

Breakfast Potato and Longaniza Tacos by Dalia Ceja

Breakfast tacos anyone? Dalia prepares these delectable tapas infused with longaniza and potatoes. Ceja Vineyards' Sparkling Blanc de Noir in onhand as the perfect wine pairing. This yummy combination is sure to satisfy any morning craving or hamper any hangover!


Sautéed Potato and Longaniza Breakfast Tacos
Serves 4-6 people

1 tablespoon vegetable oil
10 ounces Mexican Longaniza, casings removed*
1 small onion, diced
5 garlic cloves
1 serrano chile diced
4 roma tomatoes
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Sliced avocado
Salt and pepper to taste

Heat the oil in a heavy large skillet over medium-high heat. Add the longaniza and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions, garlic, tomatos and sauté for 5 minutes (once there done cooking remove and set aside).

Next add the potatoes and sauté until brown, about 12 minutes. Stir in the cooked longaniza with the onion, garlic, tomato combo and season with just a little salt and pepper, to taste. Warm up some corn tortillas and transfer to a serving bowl. Serve with a glass of Ceja sparkling wine and enjoy! Ole!

*Dalia's Note: Mexican Longaniza is an uncooked sausage, made with fresh ground pork and well seasoned with smoked red chilies. Since it's fresh, you will need to remove the casing before cooking it. They can be found at most supermarkets. This is also a great filling for a variety of tacos, burritos and quesadillas. Just add shredded cheese, beans or your favorite taco filling!

Dalia Ceja
March 7, 2011 | Dalia Ceja

Spicy Chipotle Potato Salad by Dalia Ceja

Dalia Ceja spices up a traditional potato salad with chipotle chiles and longaniza. Suggested Wine Pairing: Ceja Vineyards Carneros Chardonnay.

Spicy Chipotle Potato Salad
Serves 6-8 people



• 1 cup sour cream
• 1/2 cup plain yogurt (no mayonnaise)
• 15 small red potatoes (cut into 1-inch cubes after boiled)
• ½ cup of cooked longaniza
• 2 tablespoons spicy mustard
• 2 canned chipotle chiles and extra juice
• 1 red onions chopped
• 2 tablespoons of white vinegar
• 1 jalapeño pepper
• 3 long sticks of celery
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• 5 hard-boiled eggs, cut into cubes
• Chives as a garnish


1. Fill a pot with water, add salt and potatoes. Bring to a boil and cook potatoes until tender for about 15 minutes. Drain and cool.
2. Boil eggs for 5-7 minutes. Drain and let cool. Once cool, cube eggs and remove half of the yolk then set aside.
3. In a sauté pan, cut the longaniza link until it's nice and crumbled. Cook until tender yet crispy on the edges. Once it's done cooking, place longaniza on top of paper napkins and set aside.
4. Finely chop onion, chipotle chiles, jalapenos, celery, and place into separate bowls.
5. In a large mixing bowl, combine sour cream, mayonnaise, red onions, chorizo, jalapeños and ground pepper & salt. Mix ingredients until they are fully incorporated.
6. Add the potatoes and the eggs into the mixture. Cover and refrigerate until needed.
7. Enjoy with a glass of Ceja Chardonnay! 

Dalia Ceja
February 21, 2011 | Dalia Ceja

Mexican Cake with Mango Salsa by Dalia Ceja

Dalia Ceja whips up a tantalizingly delicious Mexican cake with a mango salsa. Ceja Vineyards' new dessert wine, Dulce Beso, is the perfect accompaniment to this yummy postre.


Dalia Ceja
January 14, 2011 | Dalia Ceja

Learn How To Make Fried Plantain Chips (Tostones) and a Spicy Aji Salsa with Dalia Ceja

Dalia Ceja rings in the new year with a fantastic recipe inspired by her trip throughout South America last year. She pairs fried plantain chips (tostones) with a savory and spicy aji salsa. Suggest Wine Pairing: Ceja Vineyards Carneros Chardonnay.