Some of our favorite time at Rucksack is in the evening, when the tasting room closes. The breeze is lovely, the sun is setting, and its very idyllic. So this year, we are inviting you to enjoy this time of … Continue reading
It’s interesting that today, on July 8th, the temperature outside is supposed to reach 76 degrees for the high. It’s been a cool summer so far, and we started three weeks late on the budding. If everything ripens by harvest, … Continue reading
A great big THANK YOU to everyone who came out for our 1st Open House at Rucksack Cellars. We absolutely lucked out on the weather, which rather than rain, turned into a spectacular day. The jerk chicken tacos were fabulous … Continue reading
No, it’s not a one-sided baseball score between the Madroña Bushmen and the Rucksack Hikers. And no, it’s not a count of the tasters in the tasting room. Instead, it’s the number of Open Houses we’ll be celebrating this year … Continue reading
We are excited to announce that Rucksack will hold our 1st Annual Open House on Saturday, May 25th from 11-4:30. We booked a great band – the Wild Oak Band, and your ticket price includes lunch of Jerk Chicken Tacos … Continue reading
Dear Rucksack Club Members, With the start of the 2019 vintage, the weather has given us rain, snow, sleet and wind. In fact, we’ve had nary a sunny day. So is there any wonder as to why Rucksack, with its … Continue reading
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Thank you CalWineJaunt for including us in your 3 Wineries to Add to Your List Blog! Here is the part about Rucksack… The Camino wine region may not be the most popular destination in wine magazines, but it’s definitely worth … Continue reading
We are getting ready for our wines that will be featured in the California Wine Club. Researching, finding, tweaking and editing recipes that will pair with wines is a rough part of our job! This is the most recent pairing … Continue reading
5-Ingredient Zucchini Fritters and Rucksack Cellars Barbera Rose! Ingredients: 4 cups shredded zucchini 2/3 cup all-purpose flour 2 large eggs, lightly beaten 1/3 sliced scallions vegetable oil or olive oil for frying sour cream for serving (optional) Preparation: Heat oil … Continue reading
The Progressing in Provence, held June 24th, was a fabulous event with guests learning about Roses, Grenache and wine pairings. We had several requests for the recipes we prepared, so we are linking them here. Paired with the Barbera Rose … Continue reading
