Norcal Wingman on September 20th, 2014

Wing Winery completed its first crush today.  Special thanks to the Deshazer Family for helping harvest, crush and press…

Norcal Wingman on September 13th, 2014

Yet this is the first of many.

A yet-to-be-named winery whose first vintage will be available to a select few sometime early next year.  Grapes are hopefully coming in next Saturday.  We’ll keep you posted.

The Barell Room

The Barell Room

The Lab

The Lab

Fermentation Tank

Fermentation Tank

Norcal Wingman on August 10th, 2014


2011 Sonoma-Cutrer Les Pierres Chardonnay,  Gravenstein Apple Pie ala mode with Clover Stornetta Vanilla Bean ice cream.

The very best of Sonoma County!

Norcal Wingman on August 6th, 2014


A Syrah and Grenache blend that will satisfy a warm summer night’s needs.

Longoria 2013 Santa Barbara County “Pink Wine”

Norcal Wingman on June 27th, 2014


Supple, silky, smooth three great attributes any beauty should have!

Little Vineyards, 2011 Sonoma Valley Syrah

Norcal Wingman on June 25th, 2014


Earthy notes of dilithium.  Mild mid-palate tannins are not overbearing like Klingon blood wine.  Ruby red in the glass, not unlike the hydrogen collectors on the Enterprise’s nacelles.

Norcal Wingman on June 22nd, 2014

A doggone good spaghetti red!


Norcal Wingman on June 17th, 2014

I’ve heard BBQ and Pinot go together…


Norcal Wingman on June 15th, 2014


Norcal Wingman on December 22nd, 2013

After a successful attempt was completed at making pumpkin pie from scratch, I felt the need to improve the end results.

The first pies were great tasting but from a purely aesthetic perspective left much to be desired.  I reviewed the recipes I had used to make the original batch and found what I think will be the biggest potential for improvement.  The pre-making of the pie crusts was not done very well my first go-round. See here:

Here are the two sources I have been using for my pies:  These can be found on my (ahem, hate to say I even have one, pinterest pages (this is the base pumpkin pie recipe, but I’ve modified it to suite my tastes, see below for mods)

and the crust I’ve used the non-shortening “butter” recipe.  I prepared two crusts following very closely the recipe here.

Looking better this time:

Pie Crusts

I used fresh pureed pumpkin from a cinderella pumpkin we got around Halloween, you can follow the directions for preparation on the pumpkin pie recipe page I mentioned above.

Anyhow, let’s get to the details.  After receiving shining praise from the normally non-pumpkin-pie-eating members of the family and others, I decided to remake the pie as I did the first time, here’s the recipe (based on recipe above, I’ve doubled it for 2 pies):

The makings of pie


2 pastry crusts
4 large eggs
1/2 cup skim milk
1/2 cup heavy whipping cream
1/2 cup of Clover Stornetta Egg Nog
2 1/2 cups fresh pumpkin puree (instructions below)
4 Tablespoons melted butter, unsalted
1 cup sugar
2 Tablespoon dark molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch salt

1 cup heavy cream, cold (for whip cream topping
1/2 fl oz of your favorite bourbon
1 Tsp. Vanilla extract


1. Preheat oven to 350 degrees F.

2. Heat milk, cream and egg nog in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.

3. Beat eggs lightly in large bowl until frothy. Add scalded milk, cream and egg nog, stirring constantly.

4. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended.

5. Pour filling into prepared crust, bake until center is firm, about 45 minutes.  (After 45 minutes I’ve found that at least with my oven I need to keep cooking another 10 minutes, so my recommendation is to go the 45 minutes then keep a close eye on your pies for proper firmness, these went about 52 minutes)

Pies into the oven

6. Cool completely on wire rack.

Cooling rack

7.  Whip cream and bourbon/vanilla extract until firm peaks form, use generously on large slice of pie

8. Eat, enjoy


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