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A Perfect Pair: The Grand Finale

Written By: Stefanie Bagala

The big day is here! Happy Valentine’s Day to all!

We are laying it all our for the final “Perfect Pair” food & wine pairing. This duo is sure to knock your loved ones socks off!

Perfect Pair Grand Final: Chocolate Soufflé and 2008 Brut Rose

Recipe by Chef Thomas Keller

Thomas Keller's Chocolate Souffle



1 Tablespoon plus 1 1/2 tsp. granulated sugar (divided)
1/2 teaspoon cornstarch
2 large eggs, separated
1/2 cup whole milk
1 1/2 Tablespoons (3/4 ounce) unsalted butter
1 Tablespoon plus 2 1/2 teaspoons all purpose flour
Kosher salt
1 ounce, 70% chocolate, finely chopped
Softened butter and granulated sugar for coating the pan

*TIP: Use room temperature eggs and have all your ingredients measured and ready before you begin. An electric or stand mixer is recommended for this recipe.


Preheat the oven to 400° F. with the rack in the center of the oven.
In a small bowl, mix together 1 Tablespoon of the sugar with the cornstarch. Whisk in the egg yolks and set aside.
For the soufflé base, place the milk in a small sauce pan over medium heat to warm. In a separate small saucepan,
melt the butter over medium heat. Whisk in the flour and a pinch of kosher salt into the butter mixture. Whisk for about 30 seconds.
Remove from heat. Whisk in 1/3 of milk to form a smooth mixture without lumps. Whisk in another 1/3 of the milk and then the final third. Return to medium heat and whisk, bringing to a simmer. Simmer for 30 seconds then remove the pan from the heat. Immediately whisk in the chocolate to melt. Whisk in the egg yolk mixture. Place the base in a large mixing bowl.
Brush your baking dish (or dishes) generously with softened butter. At the end, brush the butter
vertically around the sides of the pan, so that the soufflé will rise along the lines. Coat the pan with
granulated sugar.
In a large bowl, or the bowl of your stand mixer, whisk the egg whites until they foam. Whisk in 1/3 of the remaining sugar until the whites begin to hold a form. Add another 1/3 of the sugar and continue to whisk until the whites hold a bit more of a shape. Add the final 1/3 of the sugar and continue whisking and add the remaining sugar until the whites are shiny and hold a firmer shape. Do not over whisk the whites. They should be glossy and hold a shape but over-whisking can cause them to break down.
Gently stir about 1/3 of the egg whites into the chocolate mixture to combine and lighten the batter. Fold the remaining whites in the batter.
Spoon the soufflé into the prepared dish to reach the almost top of the pan. (Any extra can be placed in a ramekin and baked alongside the pan). Bake the soufflé anywhere from 15 minutes (for individual ramekins) to 30 minutes (for one larger pan), depending on the size of the baking dish, or until it has risen and the top is set (check with a skewer or about 160° with instant read thermometer). *Mine took close to 30 minutes for this one large-ish souffle.
Serve immediately, with whipped cream, creme anglaise or vanilla ice cream and a few raspberries, if desired. Serves 2 – 4.
Prep time: 20 min | Cook time: 20 min | Total time: 50 min
Number of servings (yield): 3

Why 2008 Brut Rose?

Reason #1, it’s pink and it’s Valentine’s Day. Let’s be festive! Reason #2, the strawberry flavors that make up the personality of this wine allow it to be the perfect companion to a rich chocolate dessert. Think of it as a more refined version of chocolate covered strawberries!

Chocolate Soufflé not enough for your love?

Gift them a pair of tickets to our Celebrity Chef Dinner at the winery on Saturday, April 5th! We are bringing in six of the nation’s top chefs to prepare a six course meal for you! Each course will be paired alongside our Award winning wines. This event is benefiting the James Beard Foundation. Visit our events page to learn more about the featured Chefs.

Happy Valentine’s Day!

A Perfect Pair: Recipe No. 3

Written By: Stefanie Bagala

It’s important to have a romantic meal on Valentine’s Day, and you’ve got one day left to plan! Be prepared with this delicious and fresh Cioppino Recipe by Celebrity Chef Giada De Laurentiis!

Perfect Pair No. 3: Cioppino and 2005 Royal Cuvée

Recipe by Giada De Laurentiis



3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks


Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Why 2005 Royal Cuvée?

Older vintages of sparkling wine pair great with hearty dishes and rich sauces. Sparkling wine in particular is a match made in heaven with Seafood! The creamy palate and citrus flavors of this wine work great with the briny and salty flavors of the fresh seafood in the cioppino.

Want more from Celebrity Chefs like Giada?

Then join us at the winery on Saturday, April 6th for the Celebrity Chef Dinner Series. We’ll be bringing in some of the Nation’s Top Chefs to prepare a 6-course meal served alongside award-winning Gloria Ferrer Wines. The proceeds of this event will benefit the James Beard Foundation.

Just one more day till Valentine’s! Happy #Loveweek!

A Perfect Pair: Recipe No.2

Written By: Stefanie Bagala

Valentine’s Day is about love and passion, and what says love better than PORK?! For Tuesday’s “Perfect Pair” recipe we’re showcasing one of Chef Stephanie Izard’s delicious pasta dishes.

Apple-Pork Ragu with Papardelle and 2005 Extra Brut

Recipe from Girl in the Kitchen by Stephanie Izard, Chronicle Books, 2011

Apple-Pork Ragu with Papardelle

1 teaspoon olive oil
12 ounces ground pork
2 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup diced onion
3 garlic cloves, minced
2 Honeycrisp apples, peeled and cut into 1/4-inch slices
1/2 cup dry white wine
1 15-ounce can whole peeled tomatoes, smashed by hand or chopped
1 cup chicken broth
1 batch Basic Pasta Dough (about 1 lb), cut into papardelle, or 1 pound dried papardelle
2 tablespoons brined capers
2 tablespoons thinly sliced fresh basil
coarse salt
freshly ground black pepper

Heat the oil in a large sauté pan over medium-high heat. Add the pork and cook it until it browns, 5 to 7 minutes, breaking it into smaller pieces with a spoon. Set aside.
In a large saucepot or Dutch oven, lightly brown the bacon pieces over medium heat. Add the onions and garlic and sweat them by cooking until the onions are translucent, about 2 minutes. Add the apples and wine and simmer until the wine is reduced by three quarters.
Add the tomatoes, broth, and browned pork and bring to a boil. Reduce the heat and simmer, partially covered, until the sauce has thickened somewhat, about 15 minutes.
Meanwhile, bring a large pot of water to a boil. Drop the papardelle in the boiling water and cook until al dente, about 3 minutes, or according to the package directions. Drain and rinse.
Add the capers and basil to the sauce just before serving. Season the ragù with salt and pepper. Serve over the pasta.

Why 2005 Extra Brut?


Older vintages of sparkling wine favor dishes that are rich and hearty in flavor. The apple notes that you taste in the wine, pair perfectly with the bits of apple you’ll find in the pasta. Not to mention Sparkling Wine is always a friend to Salt, so bring on the pork!

Want more of Chef Stefanie Izard?

Then join us at the winery on Saturday, April 6th for the Celebrity Chef Dinner Series. Stephanie Izard + 5 other celebrity chefs will prepare a 6-course meal served alongside award-winning Gloria Ferrer Wines. The proceeds of this event will benefit the James Beard Foundation. Get your tickets!

Happy #Loveweek!

A Perfect Pair: Recipe No.1

Written By: Stefanie Bagala

We’re kicking off #loveweek by giving you all the tools necessary to WOW your loved one’s taste buds this Valentine’s Day. So slap an apron on and take notes my friend, this is the Perfect Pair No. 1.

Citrus Salad and 2010 Blanc de Blancs

Recipe from Mark Bittman


2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried


Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad .
Serves: 4
Calories: 181
Total Fat: 11 grams
Saturated Fat: 1.5 grams
Protein: 1 gram
Total carbohydrates: 22 grams
Sugar: 16 grams
Fiber: 5 grams
Cholesterol: 0 milligrams
Sodium: 122 milligrams

Why 2010 Blanc de Blancs?

Younger wines typically carry a brighter palate and high acidity, which can be complimented by dishes that highlight those same flavors. In this case, we’re bringing out the fresh grapefruit and orange flavors.

Are you a self declared “foodie”?

If so, join us at the winery on Saturday, April 6th for the Celebrity Chef Dinner Series. We’ll be bringing in some of the Nation’s Top Chefs to prepare a 6-course meal served alongside award-winning Gloria Ferrer Wines. The proceeds of this event will benefit the James Beard Foundation.

Happy #Loveweek!




A Guy’s Guide to Valentine’s Day

Written By: Stefanie Bagala

We are just nine days until Valentine’s Day (the ladies are counting down), and because it seems as though guys do majority of purchasing for this holiday, it seemed natural to do a post just for you.  Even if you don’t have a sweetheart this year, it is still important to show your loved ones, just how important they are to you (see #7 below). By following the fool proof tips below, you will be better prepared and on your game.

1) Don’t Forget.
I know we are all busy and it is hard to remember what day of the week it is and what you had for dinner last night, let alone place a flower order. However, we are relying on you this year to remember. Put an alarm on your phone or an appointment on your calendar to remind you. You have the technology now to be better than ever.

2) No Boycotting.
Okay, we understand not everyone is a fan of Valentine’s Day, however, if your sweetheart is a fan-then now you are fan. If they like this holiday they expect you to participate. Simply saying that it is a “Hallmark Holiday” won’t cut it with them. So get your game on and make sure you make sure they know that you love/like her.

3) No Procrastinating.
So assuming you remembered this year, don’t wait until the last minute. Nothing says “whoops, I waited to get my act together” more than a card from CVS with “Happy Birthday” crossed out and written over it in sharpie with “Happy Valentine’s Day” because all of the V-Day cards are actually out. We ladies are sharp.

4) Be Thoughtful.
Does she like cupcakes? Order some. Did she dog ear a page in a J. Crew catalog and circle a purse? Buy it. Favorite color sea foam green? Get her a sweater in sea foam green. Because paying attention gentlemen, goes a long way, and it will show you are truly thinking about what your sweetheart likes.

5) Pop Some Bubbly.
It wouldn’t be a proper Glorious Life post without a reference to bubbles. I know we all agree that Gloria Ferrer sparkling wines are good any day, but sparkling wines are pretty much the National Valentine’s Day beverage. So make sure you have a bottle or two on hand for your main squeeze. It will show that you paid attention, were thoughtful and remembered! Do you see a pattern?

6) Stick to Crowd Pleasers.
Not feeling creative this Valentine’s Day? You can still make your sweetie happy by sending flowers, bringing home something sweet (I prefer whoopie pies) and a card. This isn’t the time to test out a new recipe requiring ingredients you can’t pronounce or the time to learn how to play the clarinet a la Kenny G.

7) Show Love to All Your Valentines.
This isn’t what you might think it is. I simply mean.. make sure you also recognize your mom. She was probably the first person you ever gave a Valentine to.. so always make sure you let her know (whether she is near or far) just how special she is to you. Have a sister? Kids or Pets? They like Valentine’s Day too…

8) Have fun.
At the end of the day, make sure you enjoy yourself. Don’t sweat this day. With the simple tips above, your Valentine will be smiling and sure to be showing her friends and coworkers just what her main squeeze did for her the next day at work. Mission Accomplished.

Game Day Decor

A Twist on Game Day Favorites

Written By: Stefanie Bagala

We are just days away from Super Bowl aka Commercial Bowl, the Puppy Bowl and Stuff Yourself Sunday. If you survey men, women, kids and dogs… they all plan on being in front of their TV’s on Sunday. Even the non-sports fan will be a fan for a day so they can partake in a little chili con queso, refreshments and calling the over-under on how many times Peyton Manning yells “Omaha”!

While I for one, appreciate game day party classics like Spinach Dip and Lil’ Smokies, I do like to incorporate modern twists on the favorite classics. I also like to set a festive party and offer a variety of beverages with a focus on the bubbles since its a party favorite and a nice contrast to the heavy game day fare. Because at the end of the day I want my guests to leave full and happy with the thought that they will be back next year.

So in the spirit of it all I offer the simplest of party recipes… a crowd pleaser and will go with any of your beverages, in my case the Blanc de Noirs. Plus, it eliminates people trying to squeeze their chips in between commercial breaks I mean,  plays on the field.

7 Layer Dip Cups7 layer dip cups



  1. In a small bowl mix taco seasoning with re-fried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
  2. Here’s how the layers are assembled:
  3. Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
  4. In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
  5. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
  6. Thank you to The Girl who Ate Everything blog for being the source for this recipe and many more of my favorites!



Soup for You Wednesday

Written By: Stefanie Bagala

How is it we just realized that it is National Soup Month? Talk about a perfect fit for the cold yet dry weather we have been having. Whether you prefer classic Tomato Soup, Chowders, Bisques, Cioppino or Chicken Noodle, the best pairing to your soup (along with a grilled cheese), is of course a glass of fresh Bubbly.

Gloria Ferrer Bubbly with Clam Chowder

Gloria Ferrer Bubbly with Clam Chowder

Because Bubbly goes well with, ahem… EVERYTHING… we decided to showcase one of our FAVORITE recipes that just so happens to be a good ol’ Clam Chowder. This might just be a match made in “Oceanic Heaven”.

Hog Island Manila Clam Chowder

• 1/2 pound high quality bacon, sliced
• 1/2 stalk celery, thinly sliced
•  2 large leek, white part only, thinly sliced on the diagonal
• 1 large carrot, peeled and thinly sliced
• 3 sprigs fresh thyme
• 2 Tbsp. butter
• 8-10 medium-size Yukon Gold potatoes, quartered into bite-size cubes. Do not peel!
• 6 pounds small, raw Hog Island® Manila clams in the shell, rinsed (or any clams for that matter) (note: Hog Island estimates ~3/4 lb. of clams per serving)
• 1 quart heavy cream
• Salt and pepper
• Parsley for garnish


First step: place clams in a colander in the kitchen sink and rinse throughoughly under running water.  Pick through and discard clams with broken or open shells.  Allow clams to drain in the sink while you prepare your stock base.
BASE: In a large stock pot bring about 5-6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork-tender.
While the potatoes are boiling, in a second heavy-bottom pot melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add leeks and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking.  Add the potatoes and 4 cups of potato water.  The base can be made (up to one day) ahead and kept chilled.
CLAMS: Portion your clams out per single serving (~3/4 lb per serving) and cook each serving individually. Working in batches, place a single serving of clams in a heavy bottomed sauté pan over medium heat.   Ladle one cup of the chowder base on top and cover the pan, simmer for about 5-6 minutes, or until the majority of clams open. Skim through and pick out any clams that have not opened. (Don’t skip this step — unopened clams may spoil the chowder.)
Add in 1/2-cup cream per serving and bring the chowder to a simmer. If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Pour individual servings into a large soup bowl.
Serve garnished with cracked pepper and chopped parsley along with some crusty bread or in our case… a grilled cheese sandwich and a glass of bubbles.
We’ll be enjoying this with our soup.

amfAR LA 2013

Written By: Stefanie Bagala

As one of the core values of Gloria Ferrer, we focus on giving back and supporting many charities within the local and broader community. We recently had the privilege to be the sole sparkling and still wine sponsor of the amfAR Los Angeles Gala on December 12th, 2013.

If you are not familiar with amfAR, it is the largest organization that raises money and awareness for AIDS worldwide. Founded by Elizabeth Taylor, with co-chairs such as Sharon Stone and Naomi Campbell, amfAR is ranked third in the Guinness Book of World Records in terms of money raised. During the four hour gala event alone, nearly $4 million dollars were raised.amfAR-Chairman-of-the-Board-Kenneth-Cole,-amfAR-Honoree-Goldie-Hawn,-and-Kurt-Russell-(Photo-Kevin-Tachman)

The December event at Milk Studios in LA, was hosted by Chelsea Handler, Sharon Stone and Kenneth Cole while the honorees were Goldie Hawn, Hugo Boss and Aileen Getty.

It was a great pleasure to be part of this wonderful event and are even more honored to be the sole sparkling wine sponsor of the New York amfAR event on February 5th, 2014.

For a complete photo gallery of the LA event visit here.

To purchase our very own Pinot Noir that gives back to the local Sonoma community, click here.


A Fancy for Flutes

Written By: Stefanie Bagala

href=””>Mismatched FlutesAsk anyone what their favorite kind of beverage glass is and they answer “why of course, the sparkling wine flute”. Okay, so maybe not everyone, but let’s stick with “a lot”. It sounds official. There is something about the flute, that just looks so classy. So feminine. So beautiful. Is it because the bubbly inside is just that too? Quite possibly. Regardless of why people like sparkling wine flutes, there seems to be so many different styles and shapes that it is almost hard to pick a favorite.

With the holiday season in full force, and parties both fancy and casual popping up every night, bubbles of course are one of beverages that are served. We have all been to or hosted the party where you keep losing your glass or simply go get another glass because you lost track of your first one. There are wine charms which do work, but a better way to really have fun with a party is to showcase mismatched glasses.

It is rare to find a complete set of any one flute at a person’s house due breakage, etc. So, why not celebrate the incomplete sets by pulling out all of your flutes, the more mismatched the better, and people can choose which shape, size, etc. they want to use for the evening. They will remember their glass all night long and  it will be an easy conversation starter, no matter the crowd.
Purchase your very own mismatched flutes on the Gloria Ferrer store by visiting here.


A Sparkling Thanksgiving Appetizer

Written By: Stefanie Bagala

When it comes to Thanksgiving, we love traditions. Maybe you love your Grandma’s Candied Yams, Stuffing or Aunt Clara’s Green Bean Casserole. Regardless of your favorites, it seems to be that when it comes to appetizers, there are old favorites and there are new favorites. Kind of like our Gloria Ferrer wines.

So we introduce a lovely little appetizer for your 2013 Thanksgiving meal tradition. Try it for this year, bring it back next year. The best part of this recipe? It pairs royally with our very own 2005 Royal Cuvee, among our others.

Brie, Apple & Walnut Quesadillas

Makes 48 hors d’oeuvres

3 T. Unsalted Butter

1 t. Minced Fresh Rosemary

½ t. Salt

1/8 t. Cayenne

½ C. Walnuts

Seven 7-inch flour tortillas

6 oz. Brie Cheese

1 Golden Delicious apple

Preheat oven to 350°F.  Melt 1 tablespoon of the butter with the rosemary, salt, and cayenne.  Combine with the walnuts and toss well.  Arrange the nuts in one layer on a cookie sheet and bake for 10 minutes.  Let them cool and then chop them coarsely.  Turn the oven down to 200°F.

Cut ninety-six 1½-inch rounds out of the tortillas using a cookie cutter.  Remove the rind from the brie.  Peel and coarsely grate the apple.  Spoon ½ teaspoon of the cheese on top of 48 tortilla rounds.  Top with ½ teaspoon of the apple, followed by ½ teaspoon chopped nuts, and put another tortilla round on top to make a sandwich.  Heat 1 tablespoon of the remaining butter in a large nonstick pan over moderate heat until hot.  Add half the quesadillas and cook for 1 to 2 minutes on each side, or until golden.  Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas in the remaining butter.  Serve the quesadillas hot.

Cheers to Cheese and Bubbles, your new Thanksgiving tradition.


Gloria Ferrer’s Partnership in Pinot Noir

Written By: Stefanie Bagala

Here at Gloria Ferrer, not only are we committed to producing the very best sparkling wines in California, but we are also dedicated to giving back to the community. With over 30 years in California’s Sonoma Valley, we have worked with a variety of charities. Our most recent partnership is with The WillMar Family Grief & Healing Center located right in our  backyard of Sonoma, Ca.WillMarlogo

A relationship blossomed when our very own VP of Production, Mike Crumly, was one of the board members. It was through Mike’s passion with the center that we realized it was a partnership worth pursuing.

WillMar Family Grief & Healing Center provides support for children, teens, and their families who are grieving the death of a loved one, and for those living with family members who are undergoing a life-changing illness or injury. So it was in 2010 that we decided to lovingly craft a a Pinot Noir to help support the WillMar Center. Proceeds from the wine benefit the children, teens and families who participate in and benefit from WillMar programs.

Now on our 2011 vintage, the label depicts an actual drawing of a black cat by a child at the WillMar center.  And it was only fitting that we talk black cats before Halloween. Along with the wine, posters featuring the art label drawings are also for sale in the tasting room and on our Gloria Ferrer online store.2011 Will Mar Pinot Noir

To learn more about the WillMar Family Grief & Healing Center visit:

For California residents who would like to purchase the limited release 2011 WillMar Pinot Noir click here. To purchase posters featuring the art of WillMar center children, click here. All proceeds benefit the WillMar center.