2023 Summer Wine Club
Los Amigos Ranch Selection
June 1st – June 7th: Customize Shipment
June 8th: Card Charge
June 9th: Wine Available for Pick Up
June 15th: Wine Ships
June 11th: Wine Club 20th Anniversary Summer Bash
Join us for an exciting day of new releases, food, and a 20th-anniversary celebration!
Sunday, June 11th
Open House 12:00 pm to 4:00 pm
Reservations are required:
In honor of Hook & Ladder’s 20th year of making incredible wine and offering one of the best atmospheres in wine country, we want to thank the people who helped us succeed and love what we do, our wine club members. With the AMAZING offering of our Los Amigos Vineyard Designate wines featured in the Summer Wine Club and a Bubbles Club sneak preview available for tasting, this release party will surely be one of the most memorable in H&L history! Hook & Ladder’s very own Devin Ruddick will sing his heart out and provide a lively set of originals and covers with the local band Rodney Sweat & The Groove Unit. Rick Neve, Italian Style Catering is back! Rick will be serving up pulled pork sliders with coleslaw and baked beans.
Food will be served from 12:00 pm to 3:30 pm.
Vegetarian option is available upon request. Please request at time of booking. Four complimentary tickets are available per wine club. Up to four guests per membership may attend free of charge.
Reservations are taken on a first-come, first-served basis.
Featured Summer Wine Club Offering
2020 Los Amigos Cabernet Sauvignon
2020 Los Amigos Cabernet Franc
2020 Los Amigos Merlot (Red Wine Only Selection)
2022 Los Amigos Chardonnay (Mixed Club Selection)
Other Suggested Summer Additions
2022 Rosé of Pinot Noir (New Release)
2022 Severson Ranch Gewürztraminer (New Release)
2021 Olivet Ranch Sauvignon Blanc
2021 Spider Web Ranch Chardonnay
Please note that all wine club-selected wines are limited edition. Some wines may be limited, and reorders or additions may not be available. For any follow-up or questions regarding your shipment, email email@example.com.
CECIL’S SOUTHWEST BEANS
- 4 lbs. dried pinto beans
- 1 16 oz. can chopped tomatoes (2 cups)
- ½ 6 oz. can tomato paste
- ½ 7 oz. can chipotle salsa (San Marcos brand preferred)
- 1 medium onion, chopped
- ¼ cup salt
- 3 Tbsp. paprika
- 3 Tbsp. chili powder
- 2 Tbsp. black pepper, freshly ground or course ground
- 1 Tbsp. coriander
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 1 Tbsp. granulated garlic
SOAKING THE BEANS
Place beans in 8 qt. stockpot. Add water until beans are covered by water. Keep soaking for ten hours, adding water every two to three hours, covering the beans with water each time. After the final water addition, let the beans stand until all water has been absorbed. If there is any water left above the beans at this, they may be slightly drained, retaining most of the bean-soaking water for cooking.
COOKING THE BEANS
Add the salt, chopped tomatoes, and salsa. Bring to a boil while stirring, then reduce to a simmer and stir in tomato paste. Continue to simmer for hours, stirring occasionally.
ADDING THE SOFRITO, FINISHING THE BEANS
In a hot skillet, add olive oil, preferably Hook & Ladder brand. Once the oil is hot, add the onions and sauté until the oil has been incorporated and the onions are hot. Add all remaining spices. Continue to stir until ingredients are well mixed and onions begin to brown. Stir mixture into stockpot. Deglaze skillet with ½ cup water and stir resulting spice jus into stockpot. Bring to boil then reduce to simmer for two hours. Add salt to taste.
Makes 1 gallon.