Come celebrate National Wine and Cheese Day at Reyes Winery…

Come celebrate National Wine and Cheese Day at Reyes Winery…

We will be having a Vertical Tasting at Reyes Winery on
Saturday July 14th from 12pm-2pm. Please arrive 15 minutes early to check in. I start promptly at noon.

We will be serving our Muscats from 2011-2016 and Sweet Serenity, a dessert wine made from our 2009 Muscat. Sweet Serenity has won Gold & Best in Class in the 2014 Long Beach Grand Cru and a bronze in the 2014 Los Angeles International Wine Competition. Our 2009 Muscat wine has been aged into an old-world style dessert wine and has just the right touch of wood. It has aromas of burnt caramel, dried apricots and candied ginger. Pairs well with soft cheeses after dinner or cinnamon sugared zeppolli.

July 25th is National Wine and Cheese Day! Social media has a hashtag for it, #NationalWineAndCheeseDay. Join the movement and drink lots of Reyes Winery Mucsat. Take a photo of you, your wine and your wine glass; #MuscatWine and #ReyesWinery.


Reyes Winery Muscat Bars

By Beth P. Heiserman

This month’s recipe features 2012 Reyes Winery Muscat. This was a limited production wine. We have brought 6 cases out of the Reyes Winery’s cellar to share this month with you. It has notes of peaches and honey with a tangerine finish. It’s remarkably delicious on its own.  Pairs well with spicy sesame chicken, peach Stilton cheese or a peach galette with honey-infused goat cheese.


Base Ingredients

1 3/4 cups AP flour

1/2 cup powdered sugar

1 teaspoon mace or nutmeg

1 cup butter, softened

Filling Ingredients

4 eggs

1/2 cup of sugar

1/4 cup AP flour

1/2 teaspoon baking powder

1/3 cup Reyes Winery Muscat


1. Preheat oven at 350 degrees

2. In stand or hand mixer, combine base ingredients until flaky and crumbly

3. Press ingredients into a greased 13×9 baking dish

4. Bake 25 minutes

5. Beat eggs, slowly; add sugar, AP flour and baking powder.

6. Stir in Reyes Winery Muscat

7. When base is done, pour filling over warm base.

8. Bake 20-25 minutes

9. Cool

10. Dust with powder sugar

11. Serve