Thanksgiving Wines Tasting

Thanksgiving Wines Tasting

Sat Nov 18: Thanksgiving Wines

A flight of wines that will make your Thanksgiving even brighter! We've taken the worry out of what to serve or bring to all your Thanksgiving gatherings! 

Thanksgiving is the one day of the year when wine is most likely to appear on our dinner tables. Selecting which wines will best complement your menu and appeal to your guests with individual taste preferences is always a bit challenging.

Turkey is one of the most versatile of meats when it comes to wine. The white meat is light enough to handle white wines, yet flavorful enough to handle lighter more delicate reds. The dark meat can stand up to bold reds. The devil, as they say, is in the details. In this case, wine pairings are complicated by delicious side dishes, type of stuffing or dressing, the gravy and all the trimmings that make Thanksgiving family traditions unique.

Chef Cynthia Jams for November/December 2017

Chef Cynthia has made some great jams, relishes and mustards this year, inspired by wine flavors.

Her jams are great with cheeses, toast, smoked meats, or can be converted to a sauce for chicken or meats by adding some wine or stock

Pear, Lemon and Ginger Jam: Inspired by the flavor profiles in sparkling Champagne and crisp Chardonnay, this is perfect with brie, triple cream cheeses, salty feta, aged goat cheeses.

Pluot and Bergamot Jam: Pluots, a hybrid of plum and apricot, blends perfectly with bergamot orange, the flavoring in Earl Grey tea.

This jam pairs with bolder whites such as Chenin Blanc, Godello, Pinot Blanc and Riesling and cheeses such as Bucheron, Camembert, Gouda aged Manchego and Morbier.

Rhubarb and Rose Jam: this jam was inspired by 2 of Pinot Noir’s more delicate flavors. It is delicious with triple creme cheeses such as Brillat-Savarin, or lighter sheep’s milk cheeses such as Abbeye de Belloc or Zamorano

Heirloom Tomato Chutney: this popular relish matches the intensity of lighter red grapes such as  Gamay, Pinot Noir, Sangiovese and Tempranillo, or rosés made from those grapes. It is wonderful with aged goat cheeses, aged Gouda, Epoisses, sheep’s milk Feta, Italian Rochetta or Carboncino, salty alpine cheeses like Gruyere, or cheeses flavored with truffles and mushrooms.

Cranberry-Quince Jam: this jam is Chef Cynthia’s answer to making something different for Thanksgiving. It’s sharp fruity and tangy flavors pair with Barbera, Cabernet Franc and Mouvedre and cheeses such as Banon, Fiore Sardo, Grana Padano and Parmesan, Ossau Oraty and Tallegio.


Berry Lavender and Mint: this jam is one of Chef Cynthia’s classics, which

has some of flavor characteristics of Cabernet Sauvignon and Merlot. It pairs with sharp Cheddar, Gruyere, Manchego, Mimolette, Robiola, sweeter blues like St. Agur, and cheeses washed with red wine.

Date and Roasted Grape Chutney: this condiment is Chef Cynthia’s biggest and boldest, and pairs with big spicy wines such as Nero d’Avola, Petit Sirah and Zinfandel. Try it with aged goat or sheep cheeses like Pecorino, sharp cheddars, Fontina Val d’Aosta, St. Nectaire and Zamorano.

Chef Cynthia’s Flavored Mustards:

Apricot is a wonderful addition to a cheese plate featuring Gouda, St. Andre and Reblochon.  It pairs well with smoked pork or smoked turkey.

Curry Apple is sweeter and spicier;  great with baby Swiss cheese, Camembert, Ossau-Iraty, Pont L’Eveque and Tallegio.  It is a great accompaniment to chicken and duck liver paté, or spicy salami.

Wild Mushroom Mustard is delicious with light Cheddar, Comte, Epoisses, Explorateur, aged Gouda and Pierre Robert. It pairs well with Bresaola and bold salamis such as Sopressatta.

Drink Great Wine this Thanksgiving

Drink Great Wine this Thanksgiving

Special Wednesday Tasting Flight

Drink Great Wine this Thanksgiving

We will have a fight of 4 wines that are high value.

Which means they taste great and

the value you get for the money is amazing.

Blind Tasting

Blind Tasting

Blind Wine Tasting

Evaluating, or judging, a wine is a fundamental part of "wine lore". Everyone does it, and at its simplest level the question asked is "Do I like this?" and then, "Why?" At more experienced levels, tasters try to specify what they like - is it the color, the aroma, the flavor? At competitive levels, tasters will assign points to these and other categories, and rank wines in comparison to one another. That's how medals and other prizes are awarded.

Not only is tasting wine blind a critical component of the Sommelier testing, it helps you become more conscious and aware of the richness of the wine.

You will be tested on 8 identifiers.  Here are hints to enhance your enjoyment of your Blind Tasting.

Look at the wine - write something down

Smell the wine - write something down

Taste the wine - write something down


Your flight will include 4 pours - 2 reds and 2 whites. Get all the identifiers correctly and you win a bottle of wine!

Join in the monthly fun! Bring your friends, compared tasting notes and SAVOR Great Wine together.

Sean Minor Tasting

Sean Minor Tasting

Winery Wednesday features Sean Minor Family of Wines

With special guest: Jennifer Leslie from Chamber and Chambers

Flight of 4 wines: $14:00

Like the wines? Take some home! Check out the great event pricing.

2016 Sean Minor, Chardonnay, Sonoma Coast, CA

Today’s Special Bottle To-Go Price: $20.99

 2014 Sean Minor, Pinot Noir, Sonoma Coast, CA

Today’s Special Bottle To-Go Price: $20.99

 2014 Sean Minor, Cabernet Sauvignon, Napa Valley, CA

Today’s Special Bottle To-Go Price: $23.99

2014 H Mynors, Zinfandel, Sonoma, Amador, Lodi, CA

Today’s Special Bottle To-Go Price $20.99


We founded Four Bears Winery and Sean Minor Wines in 2005 for a number of reasons. First and foremost, we wanted to make delicious, quality wines that continually exceed your expectations.

We are all about family and we named our business for our four children: Nick, Elle, Jack and Charlie. Starting our own winery is both a professional and personal dream. Not long after Nicole and I were married, we discovered our second largest monthly expense was wine. We enjoy wine every day with dinner, when friends and family come to visit, during celebrations… actually, I can’t think of times we don’t enjoy wine.


After a number of years in the industry, I knew there had to be a better and more affordable way to produce great wines without severe consequences on the pocket book. We started Four Bears Winery and began producing wines from premier appellations throughout California. With the help of a family friend and colleague, Will Bucklin, our initial production featured a Napa Valley Cabernet Sauvignon, Central Coast Chardonnay, and Dry Creek Sauvignon Blanc.

Just as our family and children have grown, so has our business. We decided our winery would eventually include more than one label – each with a different focus and personality – much like our children. We offer wines under three labels; Four Bears – California Sauvignon Blanc, Central Coast Chardonnay, Central Coast Pinot Noir and Paso Robles Cabernet Sauvignon; Sean Minor – Napa Valley Cabernet Sauvignon, Carneros Pinot Noir, Napa Valley Red Blend; and Point North – Oregon Pinot Noir.

Niner Wine Estates

Niner Wine Estates

 Winery Wednesday features Niner Wine Estates

With special guest: Stephanie Miller from Classic Wines

Flight of 4 wines: $14.00

2016 Niner, Sauvignon Blanc, Edna Valley, CA

Today’s Special Bottle To-Go Price: $18.99

 2015 Niner, Chardonnay, Edna Valley, CA

Today’s Special Bottle To-Go Price: $23.99

 2015 Niner, Pinot Noir, Edna Valley, CA

Today’s Special Bottle To-Go Price: $33.99

2013 Niner, Sangiovese, Paso Robles, CA

Today’s Special Bottle To-Go Price 28.99


Family owned & estate grown

We are 100% estate grown and the integration of farming and winemaking is the foundation of everything we do.

We currently farm a total of 223 acres across three different vineyards in Paso Robles and Edna Valley, and make all our wine in our LEED Certified Winery at Heart Hill Vineyard.  We are known for our estate grown Cabernet Sauvignon, Pinot Noir and Chardonnay as well as our flagship blend Fog Catcher; however, we grow a wide range of varietals and specialize in small lot bottlings that we allocate primarily to our Wine Club Members.  

After growing up on a farm in West Virginia, Richard Niner spent his career building small businesses across a wide variety of industries.  One of his business ventures brought him to Paso Robles in the early 1990s and he was immediately drawn to the potential of both the land and the people who lived here.  After a long search, Richard and Pam purchased their first vineyard, Bootjack Ranch, in 2001 and spent the next decade building a tasting room and winery, finding and planting two additional vineyards, and assembling the current team. In 2013 they retired and their son Andy took over the day-to-day management of the business. 


We are passionate about sharing our wines with our customers in every aspect of any experience. The Central Coast of California is truly a spectacular place, and we host winery tours, seasonally inspired lunch service and a variety of fun and creative dinners designed to showcase it.

We believe that good people are the key to a memorable experience, so all our events are designed to be interactive and educational. Our Chef might decide to teach you how to shuck fresh oysters during a class; our Winemaker may lead a blending seminar with his favorite barrels; our Vineyard Manager might take you to the top of Heart Hill to geek out about rootstock. Regardless, our goal is to have guests walk away loving this place as much as we do.