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Categorized | California, General

Peachy Canyon Winery

  •  Peachy Canyon Winery

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    We wanted to give you an update on what is going on at Peachy Canyon for the next couple of months. Read on for a vineyard update, new wine release, almost sold-out wines, current tasting flight and a special Peachy Canyon pairing recipe!

     Peachy Canyon Winery

    We are beginning the process of shoot thinning our Mustang Springs Ranch this week. Shoot thinning is a means of opening up the canopy and limiting the number of grape clusters, so the vine has the right balance of fruit and leaves to achieve perfect ripening.

     Peachy Canyon Winery

     Peachy Canyon Winery

     Peachy Canyon Winery

    Live Music at our Tasting Room
    Sunday, May 1st | 1pm-4pm
    Natalie Haskins

    Paso Wine Fest Grand Tasting
    Saturday, May 21st | 12pm-4pm
    Paso Robles Event Center
     Peachy Canyon Winery

    Your festival ticket includes tastings of all 100 wineries, complimentary parking, a commemorative glass, welcome bag and a $10 voucher to any of the food vendors. Plus, you’re welcome to bring in your own picnics, blankets and chairs to post up in the shade while you enjoy the festivities and live entertainment!

    Use Promo Code: PEACHY22 to save $20 off your GA ticket. Purchase tickets HERE.

    Taco Truck at our Tasting Room

    Memorial Day Weekend

    Saturday, May 28th & May 29th
    LA PATRONA TACOS

    Events Calendar

     Peachy Canyon Winery

     Peachy Canyon Winery

    The moment we have all been waiting for…Rosé! Our Rosé is back and better than ever. Currently, our 2021 Rosé is only available to Club Members, but it will be available to the public beginning on Mother’s Day, May 8th. 
    This vintage of Rosé is a beautiful, Provence-style blend of Counoise, Grenache and Cinsault. This is a crisp and refreshing wine you will want to drink and share all summer long.

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     Peachy Canyon Winery

     Peachy Canyon Winery

    We have a few cases left of 2020 Pêche Blanche, 2019 GSM, 2019 The Odd One and 2019 Petite Sirah. With the hot months approaching and shipments being put on hold, we recommend stocking your cellar now so you have wine to drink all summer long.  We also recommend purchasing now before we drink it all!

     Peachy Canyon Winery

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     Peachy Canyon Winery

     Peachy Canyon Winery

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     Peachy Canyon Winery

    Chicken Piccata
    Perfect pairing: Pêche Blanche

    Ingredients:

    • 2 lbs boneless skinless chicken breast tenders (if you don’t have tenders cut breasts in half lengthwise and beat with mallet until thin)
    • Salt 
    • Pepper
    • 10 tablespoons butter, unsalted
    • 4 tablespoons olive oil
    • 1 shallot, finely chopped
    • 2 garlic cloves, minced
    • ¾ cup chicken stock Peachy Canyon Winery
    • ¼ cup dry white wine (preferably Peche Blanche!)
    • 1 tablespoon lemon juice (approx. 1 lemon)
    • 3 teaspoons lemon zest
    • 1 teaspoon thyme
    • 1 tablespoon garlic powder
    • ¼ cup heavy cream (optional)
    • 2 tablespoons fresh parsley, chopped

     Peachy Canyon Winery

    Directions:

    1. Preheat the oven to 350 degrees.
    2. Bring your chicken to room temperature and season with salt and pepper on both sides. Mix together flour, garlic powder, thyme, 1 teaspoon lemon zest and 1 tablespoon parsley in a medium bowl. Dredge the chicken in the flour mixture and shake off any excess flour. Discard flour when finished dredging. 
    3. Heat 3 tablespoons butter and 2 tablespoons oil in a large cast iron skillet over medium-high heat until the butter is melted. 
    4. Working in batches to not crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ minutes per side. Don’t worry if they are not cooked through, you will put them in the oven later. Set the chicken aside on a plate when they finish cooking.
    5. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the second batch of chicken. Set aside on a plate.  Peachy Canyon Winery
    6. Add the finely chopped shallot to the pan drippings and sauté until soft and fragrant, about 2 minutes. Add garlic and sauté for another 2 minutes. 
    7. Add the Pêche Blanche and cook until almost evaporated, about 1 minute. Then add the stock and simmer until reduced by half, about 4-5 minutes. 
    8. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, remaining 2 teaspoons lemon zest, ½ teaspoon salt, 1 teaspoon pepper and heavy cream if using. Simmer for 2 minutes. 
    9. Place chicken back in the pan (you should be able to fit all of the chicken) and cook for 1 minute. Then place the pan in the preheated oven for 5 minutes. Remove the pan and garnish with parsley. 
    10. Serve the chicken alongside pasta or rice and pour remaining sauce on top.

    Purchase Pêche Blanche

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