Grapeline Wine Tours of Temecula-Foodie Wine Tour
(Temecula, CA Jan. 8, 2013)—Grapeline Wine Tours is proud to announce their Foodie Wine Tour. This specialty tour will include wine tastings at four of the Valley’s prominent wineries, which include Robert Renzoni, Europe Village, Palumbo, and Mount Palomar. The tour will be held on January 20, 2013. The tour departs at 11am from all local hotels including Pechanga Resort & Casino, and returns to these locations around 5 p.m. The all-inclusive price is $129 per person until January 15, 2013, or $169 thereafter. Tickets are available online.
Grapeline has incorporated two specialties of Temecula Valley, food and wine! The Foodie Wine Tour is part of Grapeline's Signature Series, which offers unique, exceptional encounters to all participants allowing them to experience something unusually memorable. Participants will experience a behind-the-scenes vintner’s tour, wine samplings from four Temecula wineries, and a choice of 6
different catered lunches from Shorty’s Bistro at Mount Palomar Winery.
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To stay true to their unparalleled customer service, Grapeline has encompassed the arts and culinary creativity of three of the Valley’s best chefs. Guests will experience the savory pairing of delectable culinary creations with locally crafted wines. The culinary artists will include Chef Dean Thomas of Europa Village, Chef Leah Di Bernardo of Extraordinary Artisan Table, and Chef David Paul Fuñe of Temecula Creek Inn.
Chef Dean said, “I enjoy serving as the concierge for wine country by raising the standards for exceptional experiences for all guest to Europa Village Winery.” Foodies and wine enthusiasts will enjoy his combo of quail egg, parsnip truffle puree, roast pork belly, and micro greens, which will be paired with a Vienza Sangiovese.
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At Palumbo Winery, Slow Food proponent Chef Leah of E.A.T. will present a variety of tastes using the freshest local ingredients of the day. At Robert Renzoni Winery, guests will sample the inspired culinary creations of Chef David Fune who says he seeks to redefine "a modern farm and plant-to-plate approach. My plan is to highlight the flourishing local farms amongst the resort’s elegant setting.”
The tour is sure to awaken the senses.
The Foodie Wine Tour will be hosted by Grapeline Wine Country Shuttle on January 20, 2013. For more information contact John Kelliher at 951-538-2091 or by email jkelliher@gogrape.com.
Tickets are available online at www.gogrape.com.
About Grapeline
Grapeline Wine Tours was created by John and Kim Kelliher in June of 2002. Their mission is to offer safe and enjoyable experiences for wine tasters. Their friendly hosts guide tours throughout wine country and create unforgettable encounters with the enticing Temecula Valley. Their commitment to customer service has resulted in more than 330 five-star reviews on Yelp and TripAdvisor, making them the top guest-reviewed wine tour in Central and Southern California.
About Leah Di Bernardo of EAT
Extraordinary Artisan Table works with local farmers and growers in the Valley to offer delicacies that are created, loved, and shared with the community and visitors from all around. Chef Leah’s slogan for EAT is, “We are champions of the Local Artisan Food Movement and believe by buying local and supporting our neighbors, we not only stimulate our region’s economy, but we create conviviality, loyalty & community. It's time to get back to the table!”
About Chef Dean Thomas of Europa Village
Europa Village began with a vision of combining Old World European wine country charm with the modern advancements of California winegrowers. Chef Dean Thomas and his wife, Nicole, pride themselves in raising the standards of a wine country experience through offering outstanding service and incomparable delicacies in wine and dining.
About Executive Chef David Paul Fuñe of Temecula Creek Inn
Chef David Paul Fuñe began his love for culinary arts at a young age. His mother guided his disciplined appreciation for food by using the freshest ingredients in all her creations. He left the area to attend Portland’s Western Culinary Institute to refine his skills under Japanese Chef Tadashi. He has returned to Temecula Valley to offer his expertise in culinary arts as the Executive Chef of Temecula Creek Inn.
