Cart 0 items: $0.00


Qty Item Description Price Total
  SubTotal $0.00

View Cart


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
Ariel Ceja
September 23, 2011 | Ariel Ceja

Napa Valley Harvest Update - White Wines (Repost from

Update on the 2011 Harvest from the Napa Valley Vintners, featuring our very own Armando Ceja! Very informative and beautiful video. Enjoy!

The Napa Valley Vintners is the non-profit trade association responsible for promoting and protecting the Napa Valley appellation as the premier winegrowing region.


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!


Amelia Ceja
August 8, 2011 | Amelia Ceja

Making Hamburgers "Ceja Style" with Amelia Ceja

It's summertime at Ceja Vineyards and the gang likes to grill hearty burgers Latino style. Amelia showcases her tasty burger recipe and perfectly pairs this summer dish with Ceja Vineyards' Vino de Casa Red Blend.


Time Posted: Aug 8, 2011 at 12:35 PM
Amelia Ceja
June 6, 2011 | Amelia Ceja

Stuffed Dolmas

Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yogurt. Amelia exquisitely pairs her stuffed Dolmas with our Carneros Chardonnay.


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
Amelia Ceja
May 9, 2011 | Amelia Ceja

Making Mousse de Guayaba (Guava Mousse) with Amelia Ceja

Using one of her favorite fruits from her native Mexico, Amelia Ceja is thrilled to showcase her delicious guayaba mousse, a light dessert perfect for warm sunny days. Amelia pairs this creamy and tantalizing dessert with Ceja Vineyards' Sauvignon Blanc.


Mousse de Guayaba - Guava Mousse
From Amelia Ceja's Kitchen
Serves 8

Suggested wine: Ceja Sonoma Coast Sauvignon Blanc

• 1 28oz can of whole guavas in syrup
• 1 cup milk
• ½ cup of condensed milk
• 3 tspn unflavored gelatin
• ½ teaspoon vanilla
• Whipped cream optional

In a glass bowl, place the milk and gelatin -- mix well and microwave until milk begins to boil and gelatin is dissolved. Let cool.

In a blender, place the guavas and syrup and blend until smooth. Strain the pureed guavas to remove the seeds and return to blender. Add the dissolved gelatin with milk, condensed milk and vanilla. Blend at high speed for one minute.

Distribute guava mixture in eight martini glasses and chill in refrigerator until set. Can be served with fresh whipped cream and garnished with a fresh mint leaf. 

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.