Our Road to Gold
Our Road to Gold
When my husband and I first started this journey we had NO idea what we were getting ourselves into. All we knew was that we loved wine and wanted to be a part of that world. We did our research and discovered some amazing people at The Wine Foundry to help guide us through this process. After all the background work was done, the fun finally began!
And so the journey begins!
During the Spring/Summer of 2020, amid the initial months of COVID, we traveled to Napa to start the process of getting our brand off the ground. We spent two days exploring the region, the grapes, and taste testing. With the help of a sommelier, we blended & sampled over 20 slightly different flavor profiles to find our perfect Pinot Noir.
Once we found the nose & palate that was perfect for our wine, we had it produced to those specifications. After production and bottling, we sent it in to The Las Vegas Global Wine Awards. Being our first try at any kind of wine, we didn't have any expectations. The majority of the country was still shut down & the awards kept getting pushed back so we waited...
Finally, on Dec 16th at 4:00am, I woke up to an email saying we were one of the winners!!! I couldn't believe it - we had not only won an award but we won GOLD! Call it luck, call it fate, call it a little bit of both. From then on, I knew that we had what it takes.
Once we found the nose & palate that was perfect for our wine, we had it produced to those specifications. After production and bottling, we sent it in to The Las Vegas Global Wine Awards. Being our first try at any kind of wine, we didn't have any expectations. The majority of the country was still shut down & the awards kept getting pushed back so we waited...
Finally, on Dec 16th at 4:00am, I woke up to an email saying we were one of the winners!!! I couldn't believe it - we had not only won an award but we won GOLD! Call it luck, call it fate, call it a little bit of both. From then on, I knew that we had what it takes.
Try Our Gold Medal Winner!
Award Winning 2019 Pinot Noir
Petaluma Gap, Sonoma County
Smooth and elegant with hints of chocolate,
blackberry and smoke.
Use Promo Code: FreetheUnicorn at checkout for special savings!
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Lighten Up Your 4th of July BBQ Menu With Our Classic Rib and Potato Salad Recipe!
Lighten Up Your 4th of July BBQ Menu With Our Classic Rib and Potato Salad Recipe!
French Style Potato Salad
This decedent potato salad is a guaranteed crowd-pleaser and is a perfect side dish for your next BBQ event!
Ingredients:
2lbs of baby red potatoes
1 cup diced green onion
2Tbsp of minced parsley
2 1/2 Tbsp spicy brown mustard
3 cloves of minced garlic
Salt and pepper to taste
3 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
3 Tbsp of good olive oil
2 tan of dried dill
Directions
Boil potatoes till tender drain and rinse. Mix in the remaining ingredients. Serve right away or cover and put in the fridge for a few hours for flavors to develop. Pair with our Spirit of The Unicorn Chardonnay!
Classic Instapot Rib Recipe
What a perfect day to celebrate and make this amazing BBQ Ribs Recipe for your 4th of July Celebration! This dish goes perfectly with our 2019 Primitivo - a beautiful blending of Syrah, Malbec, Grenache, and Mourvedre.
Ingredients:
1 1/2 cups Water (or Apple Juice/Cider)
2-3 Tbsp. Liquid Smoke (goes right in the water)
1/3 cup Apple Cider Vinegar (adds a nice hint of apple and tanginess)
For the Ribs
1-2 racks of Baby Back Ribs (you can use other pork ribs, I get what's on sale)
1/2 - 1 cup Dry Spice Rub Use your favorite or make a batch of my Rib Spice Rub
1 cup BBQ Sauce I like to use one with a smoky flavor
Directions
Place a trivet at the bottom of the instapot. Add the water or juice, liquid smoke, and ACV to the inner liner pot.
Lay out the rack of ribs meat side down and trim off any excess fat or membrane.
Sprinkle dry rub spice all over both sides of the ribs.
Carefully roll the rack up into a C shape, and place it in the pot sideways, or you can cut the rack of ribs and stack them.
Put the lid on the pot and close it turning the venting knob to the sealing position.
Press the Pressure Cook button and then set it for 25 minutes.
Once the Pressure cooker timer ends, let it set while it goes through the Natural Release Phase, usually about 10 minutes.
Remove the rack of ribs and place on a baking sheet.
Turn your oven to Broil.
Pour your BBQ sauce on the hot ribs and use a brush or spatula to spread the sauce all over.
Place the pan in the broiler for a few minutes until the sauce gets bubbly.
You can also do this step on the grill for a perfectly charred flavor.