Frolicking Frog Wine

Author: frolickingfrogwine

Plan Your Visit

The secret of enjoying a good bottle of wine
1. Open the bottle to allow it to breathe
2. If wine does not look like it’s breathing
3 Give it mouth-to-mouth
4 Enjoy!

Visit the Central Coast’s Wine Country

A tour through Paso Robles Wine Country begins with a scenic drive along country roads, where oak trees accent the gently rolling landscape. Meandering vineyards lead you to more than 180 wineries where more than 40 premium wine varieties are grown and produced.

Centrally located halfway between Los Angeles and San Francisco on California’s breathtaking central coast, Paso Robles offers a unique wine country experience. Where the Santa Lucia Mountains meet the Salinas River valley, something special happens: an unpretentious taste for the finer things in life meets small town charm, creating a destination unlike any other. From the friendly town square to award-winning wines, you will find it here in Paso Robles Wine Country.

Paso Robles Wine Country makes the perfect base for discovering all the attractions of the central coast. Hearst Castle, scenic Highway One, the quaint artists’ village of Cambria, the tiny town of Harmony (population 18) and Morro Bay’s national estuary are just a short drive away. Back in Paso Robles Wine Country, you can discover championship golf, gourmet dining, European antiques, mineral springs and quality accommodations at local hotels and bed & breakfasts.

Paso Robles area wineries and touring partners would like to remind you to explore wine country responsibly, when tasting in large groups please review www.pasowine.com

Some of the exciting and fun places to see and experience on the Central Coast

Hearst Castle in San Simeon

Hearst’s Castle is a palatial estate on the central California coast and a National Historic Landmark. It was designed by architect Julia Morgan for newspaper magnate William Randolph Hearst from 1919 until 1947. In 1957 the Hearst Corporation donated the property to the state of California. Since that time it has been maintained as state historic park where the estate and its considerable collection of art and antiques are open for public tours. Despite its location far from any urban center, the site attracts roughly one million visitors per year.

Sycamore Mineral Springs Resort’s Spa & Wellness Menu

Located in San Luis Obispo County in the city of Avila Beach

Open to the Public Daily from 8 am – 9 pm
Reservations Recommended: (800) 234-5831
Voted Best Massage, Facial and Day Spa in San Luis Obispo County

Charles Paddock Zoo in Atascadero

Open 7 days a week
Closed Thanksgiving and Christmas

Summer Hours
April 1 – October 31
10:00 am to 5:00 pm

Winter Hours
November 1 – March 31
10:00 am to 4:00 pm

Admission Prices
Adults 12 & over $5.00
Children 3 to 11 $4.00
Seniors 65+ $4.25
Children 2 years and under — FREE
Members — FREE

River Oaks Hot Springs in Paso Robles

River Oaks Hot Springs Spa has been a gathering place and a source of healing for many years. Throughout our wide variety of services offered, guests can restore balance and bring peace to their mind, body and spirit. Whether it’s soaking in the Earth’s mineral springs under the starlit sky, or relaxing in the shade of a private open-air spa, you will be reborn in the opulence of nature in a tasteful, uncluttered environment. The dramatic views of Paso Robles rolling hills, the reflective lake, and of course, our magnificent mineral waters are the true luxuries of River Oaks Hot Springs Spa

Accolades

Silver Medal Award – California State Fair
2004 Cabernet Sauvignon
2005 Cabernet Sauvignon
2007 Sauvignon Blanc
2007 Jumpin’ Jehosaphat

Silver Medal Award – Central Coast Commercial Wine Competition – California Mid State Fair
2003 Cabernet Sauvignon
2004 Cabernet Sauvignon
2005 Cabneret Sauvingon
2007 Jumpin’ Jehosaphat

Bronze Medal Award – Central Coast Commercial Wine Competition – California Mid State Fair
2006 Petite Sirah
2006 Cabernet Franc
2006 Syrah

Bronze Medal Award – Taste of Huntington Beach 2011
2008 Sauvignon Blanc

Silver Medal Award – Monterey County Commerical Wine Competition
2007 Jumpin’ Jehosaphat

Bronze Medal Award – American Fine Wine Competition, Florida
2006 Syrah
2006 Cabernet Franc

Silver Medal Award – American Fine Wine Competition, Florida
2007 Jumpin’ Jehosaphat
Non-Vintage Jeremiahwasa

Bronze Medal Award – Orange County Wine Society, Inc.
2005 Cabernet Sauvignon
NV Jeremiahwasa

Cranberry Cheese Bars

Ingredients:

2 cup unsifted floor

1- 8 ounce softened cream cheese

3/4 cup plus 1 AT firmly packed golden brown sugar

1 & one half cup of rolled oats (not steel cut oats)

1 cup softened sweet butter

1 egg white

1 tablespoon vanilla

1 – 14 ounce sweetened condensed milk

1/4 cup concentrate lemon juice

2 Tablespoon cornstarch

1 – 16 ounce whole berry cranberry sauce (if you can find a brand called Oregon Trail, the flavor of the cranberries are delish)

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine flour, cream cheese,sugar and sweet butter until crumbly.

Set aside 1 & one half cup of the crumble mixture.

Knead until firmly place on bottom of greased 9 x 13 inch baking pan.

Bake 15 minutes, meanwhile, in a small mixing bowl, beat cheese with egg white along with vanilla until fluffy.

Gradually add sweetened condensed milk to cheese and egg white mix and stir in lemon juice.

Spreading evenly over prepared crust.

Then now in a small bowl, combine the 3/4 cup golden brown sugar, cornstarch while stirring in gentle the cranberry sauce.

Spoon evenly over prepared cheese layer and top with crumbled mixture.

I have been known to add when available finely chopped pecans.

Bake 40 minutes in time or until golden. Cool or chill in covered storage container in refrigerator before serving.

Recipe makes up to 24 to 36 bars.

This dessert treat pairs well with our 2008 Zinfandel, especially for the holidays.

Hardy Cab Stew

This is not your Grandma’s beef stew… although it may bring back some great memories. This makes a great mid-winter meal for a large group of friends

Serve with loaf of fresh sour dough bread (for slurping up the brown gravy juice) our Herb Spread and the Simple Garden Salad.

A beautiful bottle of Cabernet is the perfect addition to this feast.

For a luscious chocolate dessert, serve a beautiful piece of dark chocolate or a slice of our Chocolate Kailua cake. Add a glass of Late Harvest Zinfandel and this will be a memorable meal family and friends are sure to remember for a long time.

This is best made in a slow cooker, but can be easily make using a very large, heavy skillet or cast iron stockpot, slowly simmered over a low flame. The key to this successful stew is to cut all items, veggies and meats into approximately the same size pieces. This way everything gets cooked at same temp & the veggies won’t be soggy or the meat dry.

The rest will be easy as – STEW!

Prep time: approximately 30 minutes

Cooking time: Varies – Approximately 5 hours

Can be made ahead – a day in advance is perfect

Serves approximately 8 diners

Items needed:

Meats:

1 ½ pounds boneless Pork Shoulder ribs

1 ½ pounds boneless Beef Top Sirloin Steak

Cut into 2×2 pieces

1 smoked ham hock

Vegetables:

1 large onion – red or yellow – your choice – coarsely chopped

6 large carrots – coarsely chopped

Or 12 oz (1/2 bag) petite peeled carrots

3 stocks celery – coarsely chopped

4 smallish potatoes – I like Yukon Gold – quartered

6 gloves fresh garlic – coarsely chopped

Variety of root vegetables:

1 turnip – quartered

1 parsnip – sliced & quartered

4 fresh tomatoes course sly chopped

Or 1 – 14.5 can of tomatoes (cut or whole)

12 brown mushrooms – whole

Herbs: (to taste- use more for a hardier flavor)

Fresh is best – but dried herbs are OK, just use less

2 sprigs thyme

2 fresh bay leaves

2 fresh sage leaves

* place entire sprig in pot – you can remove before serving

1 small sprig rosemary, to taste, finely chopped

* remember: rosemary is a strong herb to some and a little goes a long way

Spices:

This is for flouring mix

¼ tsp. paprika

¼ tsp. garlic powder

½ tsp. fresh cracked pepper (more if you like)

¼ tsp. favorite non-salt seasoning

(I like Mrs. Dash Table Blend)

½ tablespoon salt *

Other items:

1 cup all purpose flour (for coating meat)

½ cup extra virgin olive oil (EVOO) for sautéing

2 cups low-fat/low sodium beef broth or stock

2 cups cabernet wine

1 large plastic bag

6 -quart slow cooker

or 1 large deep skillet

Tongs

Big ole sturdy spoon for stirring

Directions:

On plastic cutting board:

Divide meat into 2 inch cubes (or equal to). Season meats with salt, fresh cracked pepper, garlic powder,

and a sprinkle of Mrs. Dash Table Blend. (use same spices in flour mix).

In slow cooker:

On highest setting – later you may want to turn cooker to a lower setting, to simmer

Place ham hock in slow cooker

Add potatoes

In plastic bag place:

Flour and spices. Shake to mix flour & spices

Add cut pieces of meat. Shake

Heat large skillet with EVOO . Not too hot.

Add onions. Cook on medium heat for 2 minutes.

Add all vegetables except tomatoes and mushrooms.

Sauté` for 3 minutes. DO NOT OVER COOK! Veggies will continue to cook in slow cooker

Stir veggies. Remove from heat and place in slow cooker

DO NOT RINSE PAN. – You want those beautiful juices for the meat.

Add a little more EVOO

Remove meat from plastic bag containing flour and spice mixture, using tongs

Gently shake to remove excess flour. (This can be done inside the plastic bag)

Sauté meat ½ minute per side

Turning, just to slightly brown

Remove meat from flame & place in slow cooker with veggies

Add beef stock (broth) and wine, just slightly covering meat & veggies

Cook for about 3 hours

Stir about once an hour

1 hour prior for completion, add tomatoes to stew

Place brown mushrooms on top of stew

Continue to cook until meat falls apart and all veggies are fork tender

Rancho Terra Pork Chops with Apple Zumba Sauce

Ingredients:

2/3 cup warm water

1/3 cup chopped sweet Vivaldi onions

1/3 cup lemon juice

1 T olive oil (you can use vegetable oil also)

1/4 cup Grandma’s unsulphured mild flavored Molasses

3/4 teaspoon of Ancho Chile powder

3/4 teaspoon each of ground allspice

1/2 teaspoon of white pepper

3/4 teaspoon of cinnamon

3/4 teaspoon of thyme leaves

3/4 teaspoon 0f marjoram leaves

4 boneless pork loin chops (about 1 pound approximately)

Directions:

Combine all ingredients except meat. Place mean in shallow dish or plastic bag. Pour marinade over meat. Cover and marinate in refrigerator 4 hours or overnight preferably. Remove meat from marinade; heat marinade. As desired you can grill or broil, basting frequently with marinade is essential for luscious flavor.

We recommend serving a Apple Island sauce – Combine 1 and one half cups of chunky apple sauce to 1/2 cup water, 2 tablespoons plus 2 teaspoons refined sugar and 2 teaspoons of lemon juice. Bring all ingredients to a boil; reduce heat and simmer for 10 to 15 minutes, Makes 4 servings, suggested to serve cool over cooked pork chops. This savory plate pairs heavenly with our 2008 Petite Sirah.

There is something very special about being home for the holidays – a good food paired with delicious wines are part of every celebration and memories of a holiday get-together. We hope you can add to your own traditions with these Frolicking Frog Cellars recipes, made from love to entice great entertaining over the holidays.

Bon Apetite!

Elizabeth White, Free Lance Wine Writer

Unexpected discoveries help keep life smooth, even when the road traveled is a bit bumpy. Recently, as my mother and I drove off the beaten path of San Luis Obispo County—lost, confused, and in search of a small winery located on top of Frog Pond Mountain on the west side of Atascadero—I wondered if our final destination was within reach. But finally, just when we had given up hope, we stumbled upon the right course, leading us to the home of Frolicking Frog (formerly EROS Cellars), Atascadero’s only winery.

Perched obscurely amongst oak trees and surrounded by stunning hillside views, we began to understand how “a fine wine begins with nature’s blessings and virtuous expectations.” Our gracious hosts for the afternoon, winemaker Stu Goldman and marketing and sales director Maria Montijo-Goldman, greeted us at their lovely home and winery, paying no mind to our 45-minute late arrival. Open only by appointment, they welcomed us with open arms. Although my mother and I already had the pleasure of tasting a few of Frolicking Frog’s smooth, delicious wines at SLO County events during the past year, we had no idea what an indulgent and educational afternoon lay ahead.

Stu and Maria led us to their quaint winery facility, full of American oak barrels brimming with ageing wine and vats of fermenting grapes. Removing the lid of one of the tanks of crushed Zinfandel and stirring its fragrant purple mash, Stu allowed us to revel in the awesome sight (and scent) of fermenting fruit. Melded for about two weeks, this spicy varietal would soon be barrel-aged for two years before bottling. This year, utilizing only Paso Robles appellation grapes, their annual production of 400 cases will include Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Syrah, Petite Syrah, and Zinfandel. These winemakers—who originally only produced Cabernet Sauvignon—have come a long way.

Moving to their stunning property almost 20 years ago (which now includes goats, dogs, cats, chickens, and wind chimes—to ward off rattlesnakes), Stu recounted why he started making wine, pointing to the Mission grapevines they inherited with the acreage, growing just beyond their house and laughed, “If life gives you lemons, what are you going to do?” After experimenting as home winemakers for several years, they went commercial in 2003 with Cabernet Sauvignon, venturing out in 2006 to include other varietals.

Stu’s “hobby gone wild” now keeps him busy, in addition to his full-time responsibilities as a goldsmith. Visiting vineyards throughout the year, Stu tastes for complexity and keeps an eye on the quality of the grapes he chooses to purchase. Close to harvest-time, he tests the ph and acid levels. Stu recounted that although this year ph levels were off and acids were low, creating more of a challenge to make a good wine, his confidence to create quality wine remained high. We soon got a taste of the past successful fruits of his labor.

Stu and Maria seated us at their stunning outdoor tasting facility next to the winery, where we readied ourselves for seven wines. The first pour, a taste of their 2007 Sauvignon Blanc ($18), yielded a light buttery hue; a soft bouquet of vanilla, apricot, and honey; and a silky taste with notes of light citrus, vanilla, and stone fruit. As we moved on to their red varietals, the buttery vanilla nuances of their low-tannin American-oaked wines became a familiar theme, yielding smooth, creamy flavors. The 2006 Syrah ($27) splashed the color of cherries in our glasses, also hinting of cherries on the nose and palate, and alluded to a caramel finish. This pleasant red wine warmed up our palates.

The next taste, their 2006 Cabernet Franc ($26)—one of my favorite varietals—exhibited a rich, lush berry hue with a beautiful raspberry nose. Its lovely, smooth, caramel and buttery flavors finished with sweet berry undertones. The 2006 Zinfandel ($30) exhibited a soft purple tinge and light fragrance of berries and cinnamon, displaying smooth, buttery qualities with a spicy zing on the finish, reminiscent of a traditional Zin.

The fifth indulgence, a 2005 Cabernet Sauvignon ($28), exuded both a smack and shade of rich, dark berries. But its bold cherry and soft vanilla flavors left a smooth, mellow finish. The 2006 Petite Syrah ($32) played out with beautiful deep plum hues, wafting of berry and vanilla and its smooth, buttery qualities mischievously finished with fun, peppery undertones. And the last treat of the day—the 2004 Cabernet Sauvignon ($30)—left us impressed with its robust berry color, nose and smooth flavor.

According to Stu, these smooth wines with soft tannins and balanced acids make for nice food-friendly wines. I couldn’t agree more. Meticulously picking out the stems before fermentation and utilizing particular yeasts to keep the tannins low (tannins act as a preservative), Frolicking Frog’s smooth, sip-friendly red wines can be stored for a maximum of five years. I purchased several bottles to take home with me in anticipation of future meals.

Elizabeth White, Free Lance Wine Writer – November 1, 2009

Crabcakes!

Ingredients:

10 ounces of Dungeness crab meat (approx. about 2 cups)

1 cup of “panko” bread crumbs (available in Asian markets)

1/4 cup green onion, sliced thin on a bias

1/4 cup of celery, minced

3 tablespoons of mayonnaise

1 egg, beaten

Dash of Tabasco (or to taste)

Juice of half a lemon

Dash salt

Dash white pepper

3 tablespoons of olive oil

1/4 cup dry white wine

Directions:

Combine all ingredients except oil and mix thoroughly but gently so as not to break up the crab too much more. Chill.

Shape into round cakes, makes about 4 savory ¾ inch thick.

Sauté crab cakes in a light olive oil of over medium high heat about 5 minutes on each side, or until golden brown.

Deglaze with Frolicking Frog Cellars 2008 Sauvignon Blanc, allow to evaporate. Serve immediately and and pair with Frolicking Frog Cellars 2008 Sauvingnon Blanc for best results.

BonApetit!

Bernard Berlin, Wine Consultant To Wine Enthusiasts and Vintners

Frolicking Frog Winery, owned by Stuart and Maria Goldman, www.frolickingfrogwine.com is a very small producer that makes very approachable and affordable quality wines. Most of the wines I tasted there were mild and easy to drinking. The Cabernet Sauvignon and the Sauvignon Blanc were my favorites.

2004 Cabernet Sauvignon has a woody nose, from newer oak barrels. The tastes are plum and black cherry, with good body, and dark chocolate under tones. It would pair well with fattier cuts of meats.

2005 Cabernet Sauvignon is a dark garnet in color. The deep core pales to clear rim. There is a black cherry nose with mild tannens. It has good balance and is a soft and juicy Cabernet.

2007 Sauvignon Blanc has a sweet honey nose with tropical fruit and apricot. To the taste there are ripe pineapples.

The wine does not undergo malolactic fermentation and is also not spicy or tart, but full of luscious tropical fruit flavors.

Not a typical Sauvignon Blanc with tart green apple flavors but, never the less a very nice wine.

All of the Frolicking Frog Winery wines are simple, pleasant and easy drinking. I can heartily recommend them all.

– Bernard Berlin, Wine Consultant To Wine Enthusiasts and Vintners

Wine County Onion Soup

Ingredients:

1 large red onion – diced

3 gloves garlic – smashed & finely chopped

3 tablespoons olive oil

1 “pat” butter

1 bay leaf

1/4 teaspoon non-salt multi- purpose seasoning

1 tablespoon flour

Salt & pepper to taste

2 tablespoons Herb Mixture

32 oz low sodium/low fat beef broth

2 cups red wine (Cabernet or Zinfandel)

Sliced and toasted sour dough bread

Grated/shredded parmesan cheese

Large soup/sauce pan

Directions:

In large sauce pan, on medium/low heat, place oil & butter – stirring consistently until the butter has melted – do not burn butter.

Add onions

Saute’ onions until translucent- about 3 minutes

Add garlic & herb mix. Do not burn garlic!

Sauté’ additional minute

Add flour & mix thoroughly

Add remaining ingredients

Return mixture to a slight boil for about one minute

Reduce heat to simmer – About 30 minutes

Remove bay leaf before serving

To Serve:

Place toasted bread in bottom of individual large, shallow bowls

Add soup & sprinkle with grated parmesan cheese

Serve with fresh spinach salad, assorted cheese platter & red wine –

Yummy for your tummy!