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Ceja Vineyards

Navek Ceja
 
November 25, 2009 | Navek Ceja

In The Cellar With Armando Ceja: 2008 Cabernet Sauvignon

Armando Ceja of Ceja Vineyards takes a closer look at the future 2008 Cabernet Sauvignon Vintage in the cellar.

 

Time Posted: Nov 25, 2009 at 12:41 PM
Amelia Ceja
 
November 25, 2009 | Amelia Ceja

Cooking Sweet Potato Fries with Amelia Ceja

Give us some Southern comfort! Amelia Ceja prepares a wonderful side dish just in time for Thanksgiving to pair beautifully with turkey, gravy, mashed potatoes and all the classic trimmings.

 

Time Posted: Nov 25, 2009 at 11:37 AM
Amelia Ceja
 
November 25, 2009 | Amelia Ceja

Cooking Baked Apples with Amelia Ceja

Amelia Ceja prepares one of her favorite desserts - baked apples. This easy to prepare recipe will have your home smelling like the holidays in no time at all!

 

Time Posted: Nov 25, 2009 at 11:36 AM
Navek Ceja
 
November 24, 2009 | Navek Ceja

In The Cellar with Armando Ceja: 2008 Carneros Merlot

Armando Ceja of Ceja Vineyards takes a barrel sample of the developing 2008 Sonoma Carneros Merlot.

 

Time Posted: Nov 24, 2009 at 12:46 PM
Navek Ceja
 
November 24, 2009 | Navek Ceja

In The Cellar with Armando Ceja: 2008 Carneros Pinot Noir

Armando Ceja of Ceja Vineyards takes a closer look at the developing Sonoma Carneros Pinot Noir. Finesse and elegance soon to be bottled!

 

Time Posted: Nov 24, 2009 at 12:45 PM
Dalia Ceja
 
November 16, 2009 | Dalia Ceja

Spicy Camarones (Shrimp) by Dalia Ceja

Join Dalia Ceja as she makes her cooking debut! "Camarones a la Dalia" is an easy and succulent dish to prepare that is sure to impress all your guests. Pair this delicacy with Ceja Vineyards' Carneros Chardonnay and we promise you'll be the talk of the town!

 

Time Posted: Nov 16, 2009 at 12:48 PM
Michael Wray
 
November 2, 2009 | Michael Wray

Mike's Guide to the World of Wine - Sparkling Wine

Sparkling wine - gotta love it. Michael Wray explains the three processes of making this bubbly beverage but focuses on the traditional "methode champenoise." Of course, talking about has his limits so Michael indulges the audience on proper opening techniques using a Pinot Noir Brut Reserve from Domain Chandon.

 

Time Posted: Nov 2, 2009 at 12:50 PM