A SAN JOES INT’L SHORT FILM FESTIVAL VIP MIXER & TASTING
At Vintage Wine Merchants, Santana Row
377 Santana Row, Suite 1135
Prescription Vineyards is celebrating our multi-year sponsorship of the San Jose Int’l Short Film Festivaland our recent feature article in The Somm Journal magazine. The ‘Aerating the Sun’ story and interview with Winemaker Rob Lloyd highlight why our Chardonnay makes such an excellent wine for restaurant By-the-Glass (BTG) programs.
Issei also pairs our Prescription Vineyard’s Clarksburg Chardonnay with the kitchen’s ‘Mortadell-Burrata Pizza,’ so it seemed apropos to serve up hosted bites of this delicious pie during the event. To round out the experience, we’ll also share tastes of our Lloyd Cellars Carneros Chardonnay and Sta. Rita Hills Pinot Noir. The event will be a great opportunity to pre-stock your wine cellar for the upcoming holiday 2022 season!
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
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!
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!
Join Lloyd Cellars for a romantic evening of rare wine tasting that begins with a champagne reception under the stars at Santa Barbara’s charming old-world Carousel House. Extremely limited reserve level wines are matched with gourmet appetizers from top local chefs, artisan cheeses, fresh fruits, olive oils, and more while live music keeps things super cool.
Bob Blumer has New Idiom for 2022: ‘When Pigs Swim Upstream’
As we wish all of our friends and family a Happy New Year, we also thought we’d wrap Bob Blumer’s ‘Pescatarian Holiday’ Recipe Series by committing the wonderful sin of adding bacon into the mix. It’s been seven weeks of this series – inspired by the Feast of the Seven Fishes and Winemaker Rob Lloyd’s pescatarian ways – so it’s only fair to our meat-eating fans to feed their need for some fatty goodness. Right?
This is the seventh and final 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!
Rinse and pat dry fish inside and out. Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 2 sprigs of thyme.
Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require approximately 6 strips of bacon.
Grill for approximately 5 minutes per side, or until bacon is crispy and trout is cooked throughout. Resist moving fish around, but peek underneath to ensure that bacon isn’t burning. If necessary, modulate the heat so that the bacon doesn’t burn before the fish is cooked.
Level of difficulty: As easy as wrapping a gift, then putting it on the BBQActive prep/cooking time: 20 minutes Grilling time: 10 minutesPan version: Trout can be pan-seared in a dry pan over medium-high heat for approximately 5 minutes per side, or until cooked throughout.Advance work: Trout can be wrapped in bacon and refrigerated earlier in the day.
Lloyd Cellars is recommending that you embrace and fight being crabby this holiday season. First, by supporting Blumer’s efforts in fighting hunger through Chefs Cycle for No Kid Hungry. You’ll feel so good knowing you’re helping feed hungry children. Second, by embracing Blumer’s savory Crab (Cup)cakes recipe below to share with friends and family this holiday season. This magical recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir is guaranteed to lift the spirits of even the most committed Grinch in your social circle.
About No Kid Hungry
No child should go hungry in America. But 1 in 6 kids will face hunger this year. No Kid Hungry is ending childhood hunger through effective programs that provide kids with the food they need. This is a problem we know how to solve. No Kid Hungry is a campaign of Share Our Strength, an organization working to end hunger and poverty.
This December, Blumer launched his 12 Drops of Christmas campaign on Instagram @BobBlumer. Every day he is offering an item from his art archives or cookbooks. Where noted, 100% of the selling price will be in the form of a direct, tax-deductible donation to @NoKidHungry, as part of his fundraising for the upcoming 2-day, 200-mile Chefscycle.
Other items—which will be noted—are conventional sales. His first drop was a signed, limited-edition lithograph he illustrated for his book Surreal Gourmet Entertains. It is 22” x 32” on fine art paper. The price is a $200usd, tax-deductible donation to NoKidHungry. He’s covering the postage and is happy to personalize it. There are a few available. DM him on Instagram @BobBlumer to order and arrange for the direct donation.
cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a startip (ideal, but not necessary)
2medium russet potatoespeeled and quartered
2tablespoonsheavy creamat room temperature
2tablespoonsbutterat room temperature
Salt and pepper
1green onionfinely sliced
2tablespoonsred bell pepperfinely chopped
2tablespoonsbread crumbs or panko
zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice
2tablespoonsfinely chopped Italian parsley leaves
1garlic clovefinely chopped
¼jalapeño pepperseeds discarded, minced
8ouncesfreshfrozen or tinned crab meat (your choices will vary depending on your shopping options. But fear not, all versions will be tasty in this recipe)
To Finish & Serve
Preheat oven to 400°F.
Spray interior of muffin tin with spray oil. Line the tin with 4 paper liners. Generously spray interior of liners. Spoon crab mixture into liners. Gently press crab mixture down and flatten level with the top of the tin.
Just before putting cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 – 10 minutes. When potatoes are steaming hot, finely grate approximately 1 tablespoon of beet and add it to potatoes. Blend thoroughly with a fork. Add more beet for a deeper color if desired.
Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
Use a piping bag with a star tip, or a table knife to ice the cupcakes.
Level of difficulty: About the same as making cupcakes from scratchAdvance work: The crab mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Mashed potatoes can be made earlier in the day then reheated over a double boiler just before serving (add grated beet after reheating)
Keyword Bob Blumer, Crab Appetizer, Lloyd Cellars, Recipe
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.)
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.
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!).
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! ~
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
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!
Make this delicious Roast Pork with House Rub entree for Saturday dinner; turn leftovers into Sunday picnic sandwiches!
We’re very excited that the Fourth of July is on an actual weekend this year. (Honestly, it’s kind of a bummer when it lands on a Wednesday, right?) This weekend we’re making Chef Rob Bleifer’s Roast Pork recipe for our Saturday evening entree and pairing it with our Lloyd Cellars Sta. Rita Hills Pinot Noir. Then for our Sunday Fourth of July celebration, we’re going to chop up the leftover pork and toss it with barbecue sauce to make pork sandwiches. This strategy allows for less time in the kitchen and more time to celebrate with friends and family…and to sip more Pinot Noir! Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear
As the world of science continues to pursue a unifying theory to explain physics, known as String Theory, the culinary world solved the one-bowl meal conundrum centuries ago. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site in China. So from Asian noodles to Italian spaghetti (there’s a Marco Polo relativity joke somewhere here), these unleavened dough strings have been the cookery connectors in serving up endless deliciousness in single-bowl servings.
Our good friend Chef Robert Bleifer, former Executive Chef at Food Network and father, knows the advantages of serving up healthy, one-bowl meals to the family. Here, he shares his Spaghetti & Turkey Meatballs recipe. But, of course, he’s ‘adulted’ the meal by pairing our Lloyd Cellars Sta. Rita Hills Pinot Noir with this tasty and easy recipe. Dish up this combo to friends and family and let your minds wander off to places yet unexplored!
Make sure to follow Chef Bleifer’s culinary adventures on Instagram: @chef_robear
1/4cupfresh breadcrumbsplace 1 large slice of bread in a spice grinder or mini-chopper
1/4cupfreshly grated parmeggiano
1teaspoondried Italian herbsbasil, marjoram, oregano, thyme
2tablespoonsextra-virgin olive oil
1/2cupdry red wine
Fresh grated parm and basil for servingoptional
In a medium-large bowl, mix together: turkey, breadcrumbs, parm, herbs, garlic, egg yolk, and salt. Mix thoroughly and form into balls slightly smaller than ping-pong balls. You should have close to 20.
Place a large saute pan medium-high heat, add the oil, and brown the meatball on all sides (adjusting the heat as necessary to keep from burning.)
When fully browned, deglaze with red wine, scrape up any stuck browned bits and let reduce until just a tablespoon remains. Transfer to a medium saucepan with the stock and marinara. Bring to a boil, reduce to a simmer and cook covered for 45 minutes. If the sauce has gotten too thick, add water to bring back to the consistency of the jarred sauce.
Bring a large pot of water to boil and add 3 tablespoons of kosher salt. Add pasta and cook al dente, according to packaged directions.
Drain pasta, immediately toss with sauce and serve immediately.
Serve with extra grated parm and fresh basil if desired.
Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Spaghetti and Turkey Meatballs