Learn How to Make Salmon Ceviche by Amelia Ceja

As one of South America's most popular seafood dishes, ceviche has inspired many palates with its citrus and spicy flair. Amelia Ceja creates a salmon ceviche this time around and pairs it with Ceja Vineyards' Carneros Pinot Noir.

Sep 30, 2010 at 5:41 PM

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Preparing Bread Pudding with Dalia Ceja

Why throw away day-old bread when you can turn it into yummy bread pudding! Also known as "broodpudding", "Capirotada," "Migas" and "Pudín de Pan", this tasty dish is revered all over the world. In this episode, Dalia Ceja complements the bread pudding with Ceja Vineyards' Cabernet Chocolate Sauce as well as Ceja's Cabernet Sauvignon.

Sep 13, 2010 at 3:04 PM

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Cooking Spicy Cauliflower Soup with Amelia Ceja

Long a favorite of Amelia Ceja, this creamy cauliflower soup is sure to warm your belly and taste buds! Wine Pairing: Ceja Vineyards' Carneros Chardonnay.

(Serves 8)

Ingredients:

• 1 cauliflower rinsed and cut into flowerets
• 4 leeks rinsed and thinly sliced crosswise
• 2 medium potatoes peeled and cut in quarters
• 1 serrano pepper finely chopped
• 4 garlic cloves finely chopped
• 3 tablespoons of extra light olive oil
• 10 cups chicken broth
• 4 tablespoons of chives finely chopped
• 4 tablespoons of cilantro finely chopped
• Salt and white pepper to taste

Directions:

• Heat oil in large saucepan and sauté leeks, serrano pepper and chopped garlic, and cook until translucent (about 8 minutes).
• Add cauliflower flowerets, quartered potatoes and chicken broth and bring to a boil. Reduce heat, cover saucepan and simmer for 20 minutes (or until potatoes and cauliflower are tender).
• In a blender, process cauliflower mixture until smooth and creamy, and return it to saucepan. Stirring frequently, simmer for 15 minutes until desired thickness (add more chicken broth if too thick). Add salt and white pepper to taste.
• Serve immediately and garnish with finely chopped chives and cilantro.

Sep 2, 2010 at 5:20 PM

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Making Pesto with Dalia Ceja: Part 2

Using the base pesto sauce she made in Part 1, Dalia Ceja creates three delectable dishes: sun-dried tomato and a bow-tie spicy cilantro pasta and Parmesan bruschetta. Dalia then pairs these tasty treats with Ceja Vineyards' Carneros Pinot Noir.

Sep 2, 2010 at 5:18 PM

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Making Pesto with Dalia Ceja: Part 1

Dalia Ceja prepares homemade pesto in this episode. The flavors are savory and tangy. Ceja Vineyards' Vino de Casa red blend is called upon to liven things up! 

Sep 2, 2010 at 5:17 PM

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Rewriting the Rules…Beans and Ceja Wine Anyone?

Beans and wine you ask? Well, here at Ceja we get down and grub on the nontraditional food and wine pairings…and why not? Growing up in a Mexican household, beans, tortillas and rice have been a staple of ours since I can remember. They have also played a stereotypical role in American culture that have downgraded the authenticity of beans giving them a bastardized symbol of a poor mans Tex-Mex meal. I happen to think otherwise.

I have been cooking alongside my mom since I was a little girl. I remember standing on a stool next to the kitchen counter using both hands to stir the pot of arroz con 

leche or Mexican hot chocolate, as tantalizing smells of cinnamon and sweetness infiltrated our kitchen. From that moment on I knew that food would always play an integral role in my life where wine would slowly make its grand entrance down the road.

However, given that I come from a huge extended family, fiestas and gatherings were always a prominent excuse to bring the goods to the table: homemade tamales, chiles rellenos, sopes, enchiladas, salsas, flan and so much more. Funny enough, there was as much food on the table as there was wine. Yep, more wine than beer or margaritas.

Now, when it comes to pairing wine with Mexican food, the most important rule to remember is to just drink and eat what you like! Although this rings true for many of us, there are some Mexican dishes that just plain taste better with certain wines. Here are some of my foolproof combinations that I absolutely love (all dishes are available under the recipes tab on our website).

*Mole Negro de Oaxaca paired with Ceja Syrah
*Salmon Ceviche paired with Ceja Pinot Noir
*Camarones a la Dalia paired with Ceja Chardonnay

Stay tuned for weekly mouthwatering recipes that will leave you begging for more…

¡Ole!

Dalia Ceja

Aug 16, 2010 at 2:07 PM

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Wine and Cheese Pairing with Amelia Ceja

Amelia Ceja pairs four of her favorite cheeses from around the world with wines from Ceja Vineyards. Humbolt Fog, Petit Basque, Mimolette and Cambozola take center stage!

Aug 2, 2010 at 11:55 AM

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Preparing Guacamole and a Latin Salad with Dalia Ceja

Dalia Ceja takes you on a hot and spicy adventure with two of her favorite summer recipes: spicy guacamole and Mexican classic Pico de Gallo or a tangy fruit salad. Dalia perfectly pairs this duo with Ceja Vineyards crisp dry rose Bella Flor.

Jul 26, 2010 at 9:01 AM

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Chardonnay Update with Winegrower Armando Ceja

As the summer weather warms up, grape grower and winemaker Armando Ceja talks about the progress of our Carneros chardonnay vineyard.

Jul 26, 2010 at 8:49 AM

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Napa to Sonoma Half Marathon - July 18, 2010

As I prepped for our 9th Anniversary Party at Ceja Vineyards on Saturday evening, my mind kept coming back around to the half marathon I would be running the next morning. As I cleaned and polished, set out wine, printed signs and made sure everything was just right for the 200 guests to arrive, I lamented that I, Wine Club Wendy, would not be partaking in any wine tasting that day! Alas, dehydration is the enemy. It is best to save the vino for the finish line!

I woke up early on Sunday, my alarm was set for 4:50 am, but the nervousness of missing my alarm (which I never do) had me up at 4:30. I tiptoed around the house, made my ritual coffee, had a bowl of Cheerios and mentally prepared myself for the 13.1 miles ahead of me. My training has been lacking for the past year, very sporadic and without discipline. I knew it wouldn’t be my best race, so I set my goal to keep it under two hours and to feel decent throughout the race. 

The Napa to Sonoma is a spectacular course that winds through the vineyards in Carneros and ends at the Sonoma Square in Downtown Sonoma. The start is at Cuvasion Winery a couple of miles from my own work place, and the course passes through gently rolling hills filled with vineyards as far as the eye can see. At one point we passed by one of Ceja’s vineyards and I gave a little wave to the Pinot Noir planted there. I feel very lucky to live in a place where a run can be called a “Destination Race” because yes, it is just that good!

I started out a little farther back in the pack of 3000 runners this year and now I know this was a costly mistake, even if the event is chip timed. I spent the first 2 miles along with my fellow Vinerunners Eileen, Emily and Brian (the blocker), weaving and dodging through hundreds of runners to try and get out to some open road. I finally moved into some open space and settled into my pace. I didn’t have a watch on, it has been missing for quite some time, and I didn’t really have any idea how to keep track of my time. So instead, I just pushed myself a little harder than a regular run, and I was delighted to find that I was passing people the entire race! I couldn’t gauge how fast I was going, so I just kept chipping away at the miles. At mile 10 I gave out a holler and the gal next to me concurred, 3 miles? 3 measly miles? I could do that in my sleep. Around mile 12 (oh how I love mile 12) a group of friends were there to cheer me on, and it was nice to have a little encouragement to get through the final mile and pull me into the finish line.

I crossed the finish line and forgot to even glance at the clock. I was trying to get my bearings, have my timing chip removed, grab some chocolate milk (have you read that it is the new Gatorade?) and stretch my legs before the soreness set in, when it finally dawned on me that I had no idea of my time. I had seen a teammate somewhere in the last few miles and figured he couldn’t be too terribly far from me, so I went in search of Mark to try and determine my time. We guesstimated somewhere around an hour and 50 minutes, and we were pretty much right on the money. I tried to smile and nod as everyone congratulated me, but the 10 minutes slower-than-last-year time didn’t sit too well with me. Nonetheless, I had finished the race and was glad to see Amelia and Martha Ceja pouring wine over in the tasting area. Marta bravely gave me a hug (sweaty) while Amelia handed me a chilled bottle of Ceja Vineyards 2008 Bella Flor Rosé. Now this made it all worthwhile! ¡Gracias Amelia!

Next year I hope to improve greatly upon my time, more training(!), a watch, and situating myself closer to the starting line should help! I never thought I would say this, but in the words of John “The Penguin” Bingham, waddle on, my friends.

Jul 21, 2010 at 3:57 PM

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