(760) 983-2838
Cart 0 items: $0.00


Welcome to the LF's blog, here is where we will be highlighting events and news from around the winery. 


La Fleur's Winery
July 29, 2018 | La Fleur's Winery

Frozen Watermelon & LF’s That’s Nice Pinot Gris Granita - Twist on Classic Italian Dessert

Frozen Watermelon-LF’s That’s Nice Pinot Gris Granita
Who doesn’t love a cold refreshing treat? This is our take on the classic Italian dessert. 

4 cups of watermelon cubes
2 lemons, juiced
2 tbsp sugar
1 bottle of very cold LF’s "That’s Nice" Pinot Gris 

Put the watermelon cubes into a ziplock bag and then into the freezer until frozen, at least 2 hours.
Put the watermelon, the lemon juice, the sugar and the very cold LF’s “That’s Nice" Pinot Gris into a blender and whiz it around until it is smooth. Pour the mixture back into the ziplock bag and back into the freezer. Leave it there until it is good and frozen squishing it around every now and then. Serve it in your favorite glass.

Time Posted: Jul 29, 2018 at 10:30 AM
La Fleur's Winery
July 23, 2018 | La Fleur's Winery

Nicoise Salad with Lemon-Olive Vinaigrette Perfect for a Hot San Diego Summer Day!

Nicoise Salad with Lemon-Olive Vinaigrette 
This classic salad pairs beautifully with La Fleur’s Pinot Gris, perfect for a hot San Diego Summer Day!

1 head romaine lettuce, cut into bite-size pieces 
4 eggs, hard-boiled 
Two 5-ounce cans (good quality) light tuna in oil, drained 
1 tomato, sliced 
1/2 pound asparagus, blanched 
2 large red potatoes, cubed and boiled
1/2 red onion, thinly sliced 
Kosher salt
Freshly ground black pepper
Lemon-Olive Vinaigrette
1 teaspoon Dijon mustard 
1/2 lemon, juiced 
1/2 teaspoon vinegar (recommended: white wine vinegar) 
1/4 cup olive oil 
1 tablespoon chopped fresh thyme 
1/2 cup briny olives, chopped (recommended: Nicoise)
Kosher salt 
Freshly ground black pepper
1 bottle  La Fleur’s Pinot Gris That's Nice, On Ice?

Lemon-Olive Vinaigrette: In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper to taste. Let sit at least 10 minutes to marry the flavors.

Salad: On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve with chilled La Fleur’s Pinot Gris.


Time Posted: Jul 23, 2018 at 11:57 PM
La Fleur's Winery
July 17, 2018 | La Fleur's Winery

BBQ Chicken & Vegetable Skewers with our

BBQ Chicken & Vegetable Skewers
Our "That’s Nice" Pinot Gris is this month's Backyard BBQ Pairing.

1 pound boneless, skinless chicken breasts, cut into small, bite-sized pieces
2 each green zucchini squash, cut in half and sliced
1 large red bell pepper, cut into  pieces
1 large orange bell pepper, cut into pieces
1 small red onion, cut into pieces 
1 bottle Italian Dressing 
1 bottle of chilled La Fleur’s “That’s Nice" Pinot Gris

Place the veggies in a large Ziploc bag and drizzle about 3/4 of the dressing over the veggies. Seal and place in the refrigerator.
Place the chicken breast pieces into a large Ziploc bag and add the remaining dressing. Seal and place in the refrigerator. About 30 minutes before serving, remove both bags and skewer the chicken and vegetables onto the skewers.
If using bamboo skewers, be sure to soak them in water for at least 30 minutes before skewering the food.
When ready to cook, preheat the grill to about 425 degrees F. Lightly grease the grill grates, then add the skewers. Cook for 4-5 minutes on one side, flip, and cook for another 4-5 minutes. Remove from grill and serve immediately with chilled La Fleur’s "That’s Nice" Pinot Gris.

Time Posted: Jul 17, 2018 at 10:57 AM
La Fleur's Winery
July 10, 2018 | La Fleur's Winery

Drunken Mussels

Drunken Mussels
This is one of our all-time favorites. A simple, but refined dish for any chef’s skill set. 

2½ lbs. mussels, cleaned
2 cups LF’s "That’s Nice" Pinot Gris
3 teaspoons minced garlic
¼ cup butter
¼ teaspoon salt
¼ cup chiffonade fresh basil
1 diced Roma tomato
1 lemon wedged

Melt butter in a pan.
Once the butter melts and starts to get hot, add the garlic and tomatoes. Continue to cook on low to medium heat until the garlic turns light brown. Do not cook on high heat because the butter can burn.
Pour-in the LF’s "That’s Nice" Pinot Gris. Let boil. Continue to cook and let the liquid evaporate until it reduces by half.
Add the mussels. Stir. Cover and cook for 10 minutes on medium heat.
Add salt and chiffonade basil. Stir. Cook for 2 more minutes.
Transfer to a serving plate. Serve with lemon wedges.

Share and enjoy, Cheers!


Time Posted: Jul 10, 2018 at 11:00 AM