In our most recent Instagram Influencer collaboration with our friends at ApexDrop, we posed the question to everyone, “When was the moment that you realized you loved wine?” We were thinking back to that spellbinding moment in the movie Sideways when actress Virginia Madsen, playing the character Maya, shares her relationship with wine. We paraphrase:
“I like to think about the life of wine. How it’s a living thing. I like to think about what was going on the year the grapes were growing; how the sun was shining – if it rained. I like to think about all the people who tended and picked the grapes….”
As part of this collaboration, we presented the new releases of our Lloyd Cellars 2020 Carneros Chardonnay and 2019 Sta. Rita Hills Pinot Noir, along with our Lloyd Cellars Wine Journal and pen to help our friends capture future moments and musings over sips of wine with friends and family.
One of the early gems from this collab was the creation of a recipe by our friend, chef, and photographer Gina Garbero, AKA, the_chubby_home_chef. Of course, as a chef who is constantly developing recipes, she’s decided to use the Lloyd Cellars Wine Journal to capture her tasty creations. Check out Gina’s Scallops with White Wine & Butter Sauce recipe below followed by her how-to video!
Prescription Vineyards sponsored three major events at South Beach Wine & Food Festival to reach consumers and trade in February
Lloyd Cellars and Prescription Vineyards are honored to work with so many great partners across the United States, from our distributors to event producers and through traditional, digital, and social media channels. In 2021, we launched our first national ad campaigns with Wine Spectator, Hemispheres (United Airlines magazine), The Tasting Panel, The Somm Journal, Austin Monthly, Creative Loafing Tampa Bay, iHeartRadio Central Florida, and San Antonio Current. 2022 will see our commitment to market support expand, with advertising and in-market visits that will include 30+ events in 17 cities.
National Advertising Campaigns
Our national ads are strategically placed to time with in-market events to drive awareness and visitation to our tasting positions. The February issue of Hemispheres focused on select Q1 and Q2 events.
Outreach to the On- & Off-Premise Trade
Combined with our traditional print campaign partners, we execute robust digital advertising and promotions with our media partners. To drive trade awareness, our partnerships with The Tasting Panel, The Somm Journal, and Wine Spectator, we utilize dedicated emails, newsletter features, and geo-targeting to create awareness and pull for our distributor partners.
The Drop on ApexDrop!
In addition to ApexDrop’s robust content generation and product sampling, each campaign with the 50 Instagram Influencers averages a following of more than 750,000 followers. Over our last nine campaigns, with more scheduled for 2022, our total reach has surpassed 6 million with our Engagements reaching more than 180,000. We invite you to visit our Instagram accounts with Tags to see the quality and diversity of our content and, of course, follow us!
Our Vivino end-of-February 2022 dashboard shows a 69% surge in scans following the South Beach Wine & Food Festival with the Geodata showing Miami as a center of the action.
Vivino allows millions of consumers to instantly search for ratings and reviews. Its scan technology pulls up any bottle in its app so buyers can receive all the wine facts. From the winery perspective, the platform enables us to market to people scanning bottles of wines in our category, track consumer opinion of our wines through scores and review, while also providing geographical intel. Matching geographical scan numbers to in-market events helps us measure effectiveness. Our average rating for both Lloyd Cellars and Prescription Vineyards is 4.28 out of 5.
Recent The Tasting Panel & The Somm Journal Scores for Our New Releases
Enhanced by notes of chervil, oregano, and chamomile, a luscious lemon meringue eeks out at mid-palate. Crushed stone, white pepper and vibrant minerality – plus that spark of acidity – is just the right Rx for its great food-pairing abilities. 92
>>> Publisher’s Picks
Lloyd Cellars 2020 Chardonnay, Carneros ($40)
Creamy notes of toasted vanilla, with a surge of cookie dough, ripe melon, kiwi, and peanut brittle. The wine caresses with a sumptuous touch. 94
>>> Down the Aisle
Prescription Cellars 2019 Cabernet Sauvignon, Alexander Valley, Sonoma County ($30)
Grainy tannins fulfill a mission to coat the teeth with blueberry compote. The gushing, dynamo of a wine features plump plums, powdered cocoa, and blooming lavender. This Prescription is really an over-the-counter cure for disbelievers of Alexander Valley’s side effect of textural lushness. Winemaker Rob Lloyd over-delivers on some amazing medicine for the soul. 93
>>> Publisher’s Picks Section
Lloyd Cellars by Robert Lloyd 2019 Pinot Noir, Sta. Rita Hills, Santa Barbara County ($50)
Its carmine hue is deep and inviting, and scents of heather and a woodsy forest are sensual. Full and generous with a lather of huckleberry and dark chocolate coffee bean. Layers of tilled soil and dried flowers keep it exciting and complex. The brown-sugared cinnamon finish goes deep on the finish. 94
We Invite Our Partners to Follow the Action on Facebook & Instagram!
Prescription Vineyards was the exclusive wine sponsor for South Beach Wine & Food Festival’s ‘Steak & Whiskey’ event hosted by Celeb Chef Michael Symon in February
Lloyd Cellars and Prescription Vineyards are so excited for 2022 and getting back on the road to share our wines with our fans and new friends. Along with participating in many classic festivals such as South Beach Food & Festival, three California Wine Festivals (Dana Point, Carlsbad, and Santa Barbara), and Austin Food & Wine Festival, we’ll also be producing our own signature events in select cities. These celebrations include Friday-Eve Live, Ferments & Fashion, and Art of the Sip. You’ll see in our featured list below, we do have some TBA’s, which we’ll be filling in as more event partners are confirmed. If you have any questions concerning events, email us Info@LloydCellars.com. Cheers!
Tired of eating Holiday Leftovers? We recommend Bob Blumer’s Lobster Tacos to reset fatigued palates
Please, no more turkey and gravy and tryptophan crashes. Give me some energizing south-of-the-boarder zing to brighten a winter day – and pair it with the hedonistic pleasure of eating lobster. Now that’s a reset! The other bonus is that tacos are finger food, so how nice is a meal that doesn’t create another pile of dishes in the sink.
This is the sixth installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locatorfor local shopping!
3ouncesbest-available butter(about 3/4 of a stick)
1clovegarlicminced
½cupcilantrominced, divided
½jalapeno chiliideally red for color, stemmed, seeded and minced
zest of 1 lemon + 3 tablespoons juicedivided
zest of 1 orange
4medium sizeroughly 6-inches flour or corn tortillas
2ripe avocados
2green onionssliced finely
Your favorite salsa or hot sauce
1limequartered for serving
Instructions
Use a heavy sharp knife to cut the lobster tails in half. (Place your knife on the end where the flesh is exposed and cut down through to the tail.)
Brush the exposed flesh with oil and season with salt and pepper. Reserve.
In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, half of the cilantro, jalapeno, citrus zest and 1 tablespoon lemon juice. Stir for 1 minute, then remove from heat and reserve.
Half and pit avocados. In a medium bowl, mash avocado with 2 tablespoons lemon juice, the remaining cilantro and the green onion. Season to taste with salt and pepper. Reserve.
Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
Place lobster tails cut-side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter mixture. Cook for 2 more minutes, or until tails are cooked throughout.
As the tails are cooking, burnish the tortillas on the grill or stovetop until toasted.
Spread avocado mixture and salsa over each of the tortillas, then place lobster tails, in their shells, overtop. Instruct the diners to pull their own lobster meat.
Notes
Either or: Serve 4 as an appetizer or 2 as a main
Shopping tip: Frozen lobster tails are not as expensive as you might imagine, and are available in the fish section of many large grocery stores.
Blumer’s ‘Coconut-Crusted Scallop Lollies’ is a new spin his recipe featured in his previous cookbooks ‘Glutton for Pleasure’ and ‘Surreal Gourmet Bites.’ Don’t miss our link below to gift his current book ‘Flavor Bomb’ with a collection of Lloyd Cellars wines!
Brighten Your Next Holiday Party with Some Tropical Sunshine!
In this season of giving, it’s important to put thought into what you want to share with friends and family, and this extends to what you bring to your table. Sure, there are times when time isn’t on your side and turning a quick appetizer is what makes sense. Other times, and quite honestly it’s a foodie personality trait, we want to serve up a show-stopper both visually and in taste. If you’re looking for a memorable app for your next holiday gathering, these lollies are sure to make a big impression.
In our second installment of Bob Blumer’s seven-part ‘Pescatarian Holiday’ series with Lloyd Cellars, we present his Coconut-Crusted Scallop Lollies recipe. At first glance, it may seem a bit daunting. However, as Bob notes in the recipe below, “Mastering this recipe is like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.”
2tablespoonsseasoned rice vinegar or freshly squeezed lime juice
1tablespoongrated fresh ginger
1tablespoonDijon mustard
Note: Place all dipping sauce ingredients in a blender or food processor. Purée. Reserve.
Coconut-Crusted Scallop Lollies Ingredients
1coconutfirst timers should buy a spare coconut—or see shortcuts at the end of the recipe
1/2cupbeer
1¼cupsall-purpose flourdivided
1egg
½teaspooncayenne pepper
¾teaspoonbaking powder
½teaspoonsalt
12medium-size scallops20/30—which refers to the number of scallops in a pound
3-5cupspeanut oilor vegetable oil, for frying
1navel orangefor presentation
12 6-inchbamboo skewers
Instructions
With the coconut and a medium-size bowl in hand, go find yourself a concrete step. Break the coconut in half by banging the center along the equator of the coconut repeatedly on the edge of the step. Split the coconut over the bowl and salvage as much of the coconut water as possible. Reserve the smaller half of the coconut. Bang the larger half on the concrete to break it into smaller pieces.
Back in your kitchen, use a table knife to separate the coconut meat from the shell. Then use a vegetable peeler or paring knife to remove the brown skin from the meat. Using the fine-to-medium section of your grater, shred 2 cups of coconut. Reserve in a shallow bowl.
Pour coconut water into a measuring cup and if necessary, top off with beer or sparkling water until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water), replace mixture with 3/4 cup of beer or sparkling water.
In a large bowl, combine 1 cup of flour, coconut water/beer mixture, egg, cayenne, baking powder, and salt. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Reserve.
Use a paper towel to pat dry the scallops. In a medium bowl, toss scallops with the remaining ¼ cup of flour, then shake off excess flour. Then skewer one scallop on the end of each bamboo skewer (do this gently so as not to tear scallops with the skewers). Reserve.
Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
While oil is heating, dip and roll each scallop in the batter, then pat it down in the coconut shreds so that the entire “lollie” is covered in coconut shreds. Transfer to a plate.
When oil is ready, submerge 4 scallops at a time into the oil. (Don’t worry if the skewers go into the oil). Fry for approximately 2 – 3 minutes, or until coconut is golden brown. Rotate once or twice as they fry. Transfer finished lollies to a paper towel.
Skim any wayward coconut shreds from the oil. Adjust heat, wait until oil returns to 350°F, and continue with next batch.
Cut the bottom off the orange and skewer with lollies. Serve the dipping sauce in the reserved coconut half. (Use a napkin ring, an onion slice, or a small ramekin to support the coconut shell).
Notes
Level of Difficulty: Like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.
Our Inaugural ‘Ferments & Fashion’ Mixer Brings Style and Smiles to Chicago’s Bustling South Loop!
Special thanks to Sweeney Taud StudioZ & Social Club for hosting us, to DJ Simmy for stepping in on the turntables, and of course vintage clothing stylist Derricka Cole for her paring vintage collection with our vintages. Check her out at @old_new_thrifted2. The following is a gallery that was captured by our friend and photographer Gina Gabero!
Bob Blumer comes clean on making the Thanksgiving kitchen way more interesting!
To celebrate the 2021 Holiday Season, Lloyd Cellars and Celebrity Chef and Cookbook Author Bob Blumer will share seven fish recipes beginning the week of Thanksgiving.
Inspired by Winemaker Rob Lloyd’s pescatarian predilections and the annual Feast of the Seven Fishes, Chef Blumer brings his creative and playful twist to each recipe.
We all know that smiles over delicious food are one of the world’s greatest gifts, especially these days!
Additionally, the Thanksgiving turkey can be a challenge at times to deliver a juicy bird to the table – and it takes hours. Blumer’s surreal ‘Dishwasher Salmon with Honey-Ginger Sauce’ is, believe it or not, one of the most consistent, quick and entertaining ways to deliver perfectly poached filets to your guests.
Bob Blumer, host of Food Network's The Surreal Gourmet, has been doing it for years, claiming to have cooked salmon in dishwashers around the world. All you have to do is wrap the salmon tightly in foil, stick the packet in the top rack, and run it on a regular cycle. ~ Food Network
Place 1 fillet in the center of each square and fold up the outer edges.
Cut 4 14-inch(ish) square sheets of aluminum foil.
Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
Fold the last ¼-inch of each seam over itself 2 or 3 times and pinch the aluminum foil extra tightly to create an airtight and watertight seal around each packet (see photo). To test if the packets are airtight, press down gently on each one with your hand. If any air escapes, rewrap. (SEE PHOTOS BELOW)
Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire “normal” cycle.
While salmon is “cooking”, prepare the honey-ginger sauce.
When cycle is complete, take out salmon, discard foil, place one fillet on each plate. (Note: Don’t be concerned about the opaque white beads that appear on the fillets. They are simply a redistribution of the salmon’s natural fats.)
HONEY-GINGER INSTRUCTIONS
To a small saucepan add honey, soy, sesame oil, ginger, orange zest and black pepper.
Simmer over medium-low heat for about 3 – 5 minutes, or until sauce begins to thicken. Add hot sauce to taste, if desired. Reserve. Reheat over a low heat just before serving.
To Serve Spoon honey ginger sauce overtop each fillet and finish with sesame seeds and green onion.
Notes
Do not attempt to cook a whole fish (don’t think it hasn’t been tried).
Always place fish packets on the top rack.
Make sure other items in the dishwasher, such as silverware, are securely stowed so that they do not fly around and pierce the foil packets.
Set the dishwasher to the “normal” cycle. Some modern dishwashers have “economy” and “cool dry” settings, which are undesirable because they conserve heat. On the other end of the spectrum, the “pots and pans” setting can overcook the fish.
Run salmon through the entire wash-and-dry cycle.
Only attempt to cook salmon while doing the dishes after you have mastered the art of creating air-tight packages.
Level of difficulty: As easy as loading the dishwasherShortcuts: Skip the sauceAdvance work: Salmon packets can be prepared earlier in the dayOven method: Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400°F oven for 12 minutes (imagine that!).
Lloyd Cellars Pairs Wine, Fashion & Beats on the Famed Michigan Avenue
We’re celebrating the launch of our new signature event, ‘Ferments & Fashion’ with our first gathering in Chicago on November 10th at Sweeney Taud Studioz & Lifestyle Loft’s new 3,000 square foot space on Michigan Avenue. The event takes place from 6:30pm to 9:00pm and reservations are required.
While we’re in the Windy City we’ll also be participating in ‘Chill – A Curated International Wine & Culinary Event‘ in cooperation with the Wine Spectator on Thursday, November 11 at theMart in Chicago. If you plan to attend, we hope you’ll seek us out to say hello and taste! Now back to ‘Ferments & Fashion’…
The Evening’s Trunk Show Features Vintage Wear Stylist Derricka Cole
The new salon is a sight to see, just like the evening’s trunk show by vintage clothing stylist Derricka Cole. We love the idea of paring vintage to vintages. Check her out at @old_new_thrifted2.
Evie the Cool Set to Spin
Along with tasting Lloyd Cellars and Prescription Vineyards wines, we’ll be hosting light nosh and DJ grooves by Evie The Cool. Evie also runs @babesonlyfun, a non-profit woman’s organization dedicated to inspiring, empowering, and educating others through events, conversations, and workshops.
We Love the Sweeney Taud Studioz Culture
They ask, “Why not be a part of something more?” They don’t just want you to look good. They want you to feel good. Yet, most importantly, they want you to be good and be surrounded by others concerned with the wellness of yourself and others.
When you come to Sweeney Taud Studioz, it’s not just another service. It’s about investing in community and culture – one day at a time.
Rob Lloyd Joined Five Winemakers from Burgundy to California for this Educational Webinar
While Chardonnay can provoke strong opinions amongst wine lovers, the grape itself is inherently neutral. The many flavors and nuances commonly associated with it are derived from terroir, winemaking, and aging. Relatively easy to cultivate in a wide range of micro-climates, it is chameleon-like and malleable to both vineyard conditions and winery regimen.
In this “Balancing Act” webinar hosted by Lars Leicht of The SOMM Journal and Andrea Robinson, MS, a diverse group of winemakers educates viewers about the unique terroirs and winemaking techniques that help bring out the best in their Chardonnays. Following introductions, Rob is the first winemaker interviewed.
Winemaker Rob Lloyd went live from the vineyards for the webinar
VIVINO Scan data illustrates 71% growth since the launch of our 2021 marketing and communications campaigns. Prescription Vineyardsin-market programming continues with its exclusive ‘Friday-Eve Live’ wine and music showcases through the end of 2021 – both virtual and live.
In our Lloyd Cellars Market Update, we always share recent scores and links to promotional assets such as Shelf-Talkers, Line Cards, Data Sheets, and Bottle Shots.
~ Please read on for more marketing activities and links to our recent blog features! ~
Joel Quigley, Director of Marketing Communications | Joel@LloydCellars.com | (707) 495-0831
The Somm Journal & Nat Geo Webinars
The launch of the highly anticipatedNew Sotheby’s Wine Encyclopedia by National Geographic Books is the catalyst for the innovative approach and synergies among industry leaders in their categories. The SOMM Journal — in association with National Geographicand SommCon — invites you to participate in these complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest.
July 29th 2021 @ 11am PT Buyer’s Forum: In association with the Somm Foundation, Prescription Vineyards tastes along with 40 qualified wine buyers featuring the upcoming release of our 2019 Clarksburg Chardonnay Winemaker Rob Lloyd & Director of Sales Greg Moore Lead Our Discussion
September 14th 2021 @ 9:00am PT National Geographic “Balancing Act: Chardonnay at its Best’ Webinar in association with the Somm Foundation Winemaker Rob Lloyd to Speak to Carneros Chardonnay
Note: These webinars are part of a year-long marketing campaign that includes advertising, editorial, and social media
The Somm Journal and Nat Geo’s Post-Coverage of the Pinot Noir Webinar Featuring Rob Lloyd with Six Int’l Winemakers
‘Friday-Eve Live’ Goes Virtual for Our ‘Wine & Music to Rock Your World’ August Promotion
‘Friday-Eve Live’ is a production of Lloyd Cellars and Prescription Vineyards, in partnership with A&R Worldwide and Passport Approved Radio and our family of musical artists.
Lloyd Cellars & Prescription announce sponsorship of Hispanic Heritage Month, partnership with two-time Grammy Award-winning Latin artist, Marlow Rosado!
In support of Hispanic Heritage Month, Prescription is underwriting Marlow’s Colorful Sounds concert at Ramkat in Winston-Salem on September 30th in partnership with the Hispanic League. The North Carolina market visit also includes in-store consumer tasting in Winston-Salem and Charlotte.
Texas November In-Market Visit Fouces on Austin Food & Wine, with Promotional Partnerships and Events with Austin Monthly and San Antonio Current
Our November Texas in-market campaign, combining events, print and digital promotions, media lunches and dinners, and ApexDrop Instagram Influencer Holiday Campaign, is expected to generate several million impressions.
One-on-one consumer tastings at exclusive venues in Austin and San Antonio will create demand for our wines at retailers and restaurants throughout the Lone Star state!
The Drop on ApexDrop!
In addition to ApexDrop’s robust content generation and product sampling, each campaign with the 50 Instagram Influencers has had a total following of more than 750,000 followers. Over our last three campaigns, our total reach has surpassed 1.5 million with our Engagements reaching more than 60,000. We invite you to visit our Instagram accounts with Tags to see the quality and diversity of our content and, of course, follow us!
