This is Schweiger Vineyards second year at the ”Make A Wish Wine & Food Fest”, supporting the Sacramento Chapter.

This exclusive event - which draws over 1,500 people and features over 120 of local restaurants and wineries - raises funds to grant wishes for local children with life-threatening medical conditions.  

Saturday, January 28, 2012
Sacramento Convention Center
1400 J Street, Sacramento, CA

For more information on how to get involved please contact Tracey Schaal, Vice President of Community Relations, at 916.437.0206 or tschaal@sacnortheast.wish.org.

This VIP wood gift box is perfect for that Cabernet enthusiast. Includes a series of four Cabernet Sauvignon Estate vintages.Four bottles and branded wood box: includes wooden box that fits four Cabernet Sauvignon bottles (750ml).  To insure safe arrival, wine will ship seperately from wooden box.
$273 + FREE SHIPPING ends Dec 12th

*FREE SHIPPING OFFER applies to our Vertical Collector series only, using ground shipping.

Call to order: (877) 963-4882

Come and experience the current releases from Schweiger Vineyards in our brand new tasting room Sunday, November 6 from 11am-3pm. We will be pouring our newly released 2007 Cabernet Sauvignon (91 points - Robert Parker, Wine Advocate).

Click here for driving directions

Wine tasting flights are $20, become a club member and we’ll waive your fee plus recieve 20% off your purchase. We will be offering light appetizers and local artisan cheeses from Cowgirl Creamery of Pt Reyes.  

Complimentary to Wine club members.

2010 Sauvignon Blanc, Uboldi Vineyards, Sonoma
2008 Estate Chardonnay, Napa Valley, Spring Mountain
2010 Mr. Pink, Estate Rose (Cab, Merlot, Malbec)
2007 Estate Cabernet Sauvignon, Napa Valley, Spring Mountain
2006 Dedication, Napa Valley, Spring Mountain
Port IX (Ruby-style made with Cabernet Sauvignon)

Schweiger Wine Dinner   

Wine For a Cause invites you to it’s third annual wine dinner 

Wine For a Cause is proud to announce it’s next event, a wine dinner and silent auction hosted by Walter and Ronda Stucker and Matthew and Elizabeth Head. The purpose of the event, besides having some great food and drinking some great wine with friends, is to raise funds and spread the word about the wonderful, life saving pediatric cancer research being done at Cook Children’s Medical Center.

Friday, Oct 21, 2011
The Fort Worth Club
306 West 7th Street, Texas 76107
(Horizon Grand Ball Room)

Reception & Silent Auction 7 pm | Dinner 7:30 pm
For more information visit: www.WineForaCause.org

MENU

Tray Pass
Triple Creme Brie Crostini with Smoked Duck, Cider Honey
2010 Schweiger Vineyards Sauvignon Blanc

1st Course
Baked Halibut with Tomato Jam and Herb Crust
Roasted Cauliflower, Green Bean and Lobster Salad with Truffle
2008 Schweiger Vineyards Chardonnay

2nd Course
Persillade Crusted Filet of Beef with Potato and Herb Savarin
Pecan and Cranberry Crusted Sea Scallop with Root Vegetables Puree Port Sauce
2006 Schweiger Vineyards Cabernet Sauvignon

3rd Course
Assortment of Cheeses to include Granbury Gold, Aged Wisconsin cheddar,
Manchego Foie Gras Ice Cream, Champagne and Apple Mosaic
2006 Schweiger Vineyards Dedication

4th Course
Vermont Maple Mouse on Chocolate Obsession
Cranberry and Orange Relish, Apple Butter, Cinnamon Tuile
Schweiger Vineyards Port IX

Wine Dinner with Diana Schweiger

Please join owner Diana Schweiger as she presents her family’s Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Port.

when: September 20th, 2011
time: begins at 7pm
Cost: $79 pp (inclusive of tax and tip)
(A small Brown Paper Tickets fee applies to each seat sold.)

Chef Chris Hall has created a delicious pairing menu to accompany the wines.

1st Course: North Georgia Apple Salad, Beets, Goat Cheese, Hazelnuts, Watercress
2008 Sauvignon Blanc

2nd Course: Seared Diver Scallops
Cauliflower, Carrot, Bacon, Sweetbreads, Pistachio
2008 Chardonnay

Entrée: Wood Oven Roasted Lamb Porterhouse
Braised Shoulder, Chick Peas, Carrots, Harissa
2005 Cabernet Sauvignon

Dessert: Pear & Walnut Tart
Candied Bacon, Gorgonzola, Port Ice Cream
Port IX

Local Three | Kitchen & Bar
contact: Elizabeth McDonald, (404) 968-2700
Purchase tickets here!

You Pick It, You Stomp It! Don’t miss out on this once in lifetime opportunity to participate in the Harvest 2011. You’re invited to day of brix testing, picking and stomping followed by a catered lunch. The Schweiger lug box is yours to keep. Space is limited and does sell out, make your reservation today!

This is one date in a series. Dates also available are 9/29, 10/6 SOLD OUT, 10/13

$150 guests | $125 wine club

New Events Coming Soon…

CLAWS FOR CELEBRATION

Let the Celebration Begin! The Schweiger Family invites you to join them for a traditional lobster feed in the vineyards. Surrounded by  Merlot vines as the sun sets, you will enjoy the pairing of current release wines and some of the best food in the Napa Valley prepared by local Chef, John Sorensen. You have two dates to choose from - plan your visit in June or September and come on out to see us.

• Saturday, June 25 2011 | 5:30pm - 9pm

• Saturday, Sept. 3 2011 | 5:30pm - 9pm

$125 for guest; $100 for wine club member. Seating is limited; reservations required.

OLD FASHIONED HARVEST STOMP

You Pick It, You Stomp It! Don’t miss out on this once in lifetime opportunity to participate in the Napa Valley fall harvest. You’re invited to a day of Brix testing, picking and stomping at Schweiger Vineyards, followed by a catered lunch. The Schweiger lug box is yours to keep. You have four dates to chose from — always the last two Thursdays in September and the first two Thursdays in October. Bring your family, friends and work colleagues and have a blast.

• Thursday, Sept. 22, 2011  |  10:00am - 2:00pm

• Thursday, Sept. 29, 2011  |  10:00am - 2:00pm

• Thursday, Oct. 6, 2011  |  10:00am - 2:00pm

• Thursday, Oct. 13, 2011  |  10:00am - 2:00pm

$150 for guest; $125 for wine club member. Space is limited; reservations required.

Our events sell out, make your reservation today! For reservations, please call 1-877-963-4882 or email svwines@schweigervineyards.com.

THE WALL STREET JOURNAL | Small Business
JUNE 13, 2011

FAMILY BUSINESS

Home From College? Uh-Oh.

Letting your kids spend their summer break at the family business can be stressful. But it’s not hopeless.

By STEPHANIE SIMON

Growing up on a ranch in Iowa, Jessica Utesch spent many a long afternoon mucking out manure. But she was surprised when she came home from college to take a summer job at the ranch-and her dad handed her a shovel.

“I didn’t think I should be scooping poop,” she recalls. With all she’d learned about animal sciences, she had expected a more prestigious assignment, like overseeing herd health.

But when the boss is dad, and dad says scoop…Ms. Utesch got to work.

Such disputes are exceedingly common, and perhaps inevitable, when kids come home from college to join the family business for the summer, whether that business is raising beef cattle, managing real estate or serving up heaping plates of pasta at a mom-and-pop restaurant.

“Most parents can’t help it. They look at their kid as that kid who kept getting into trouble, not an 18-year-old who’s gone away to college and gained some independence,” says Peter Johnson, director of the Institute for Family Business at the University of the Pacific in Stockton, Calif.

The kids don’t help matters when-having taken a business class or two-they start making imperious suggestions about more efficient ways to get things done. “They feel like, ‘Hey, I’m an expert, I know something,’ but mom and dad might not see it that way,” Mr. Johnson says. “To them, it’s like, ‘You took one class. We’ve been doing this for 30 years.’ “

Clearing the Air

Given all the potential pitfalls, some consultants advise college-age students to seek summer jobs outside the family business. The work experience can be invaluable, they say. And it can save the family a lot of tension.

But if all parties involved want to give the family-business setup a shot, consultants-and parents and children who have been through such summertime strife-offer several practical tips. At the top of their list: discuss, discuss, discuss. Long before college lets out for the year, sit down and come up with a clear plan for the summer. What will the kids earn? What hours will they work? And what, precisely, will they do?

“It’s a trite saying,” says Doug Baumoel, of Continuity Family Business Consulting in Beverly, Mass. “But failing to plan is planning to fail.”

Another step that experts agree on is having somebody other than a parent oversee the child. Asking an employee to supervise the boss’s son or daughter can be dicey. But planning can diffuse the tension. The boss should meet with the supervisor and make clear that he needs honest feedback on his child’s performance and that he will back his colleague over his kid if conflicts arise. Then all three parties should sit down together and discuss expectations.

“Dad has to let the kid know, ‘I’ve asked this person to supervise you because he can be more objective. I want him to give you feedback to help you grow, and that means not just telling you what you do well, but what you need to improve,” says Leslie Dashew, a consultant with Aspen Family Business Group in Scottsdale, Ariz.

Ms. Dashew recalls a client who took his daughter with him on a sales call as part of her summer internship. She started in with a pitch that sounded, to his ears, tentative and halting. He jumped in and took over, leaving his daughter struggling to hold back tears.

Later, after considering the episode, the father “realized that he had acted like a guy who was afraid his kid would blow it, rather than a colleague of someone who needed some coaching,” Ms. Dashew says.

So, the father asked a colleague to mentor his daughter. “It took the strain and awkwardness out,” Ms. Dashew says, and allowed both father and daughter to concentrate on their work instead of their relationship.

Another way to ease tension, experts say, is often to assign college-age interns a project, ideally one that uses the skills they’ve been learning at school: researching competitors and writing a market analysis, perhaps, or designing a website.

A project like that lets parents show their appreciation for their child’s education, lets the students flex their independence and comes with built-in benchmarks. Even better, “you’re not taking a job away from other employees, so you’re not causing resentment,” says Paul Karofsky, who advises family businesses through Transition Consulting Group Ltd., of Palm Beach Gardens, Fla.

Grapes of Wrath

Not that a special project guarantees success. Andy Schweiger remembers his sense of pride when his father, Fred, tapped him to create the first batch of wine from the family’s vineyard grapes, which they had traditionally sold to other vintners. He was still in college, working toward a degree in viticulture at the University of California at Davis. He began the project the summer before his senior year, and after the wine was barreled and he was back in class, he asked his dad to help out by taking samples. He’d run the data and tell his father how to tweak the wine as it aged, adding sulfur, for instance, to stop microbial growth.

“Then I’d come back home to check on it, and I’d be like, ‘The sulfur didn’t take! What happened?’ ” Mr. Schweiger recalls.

His dad, he says, finally told him that he hadn’t mixed in the sulfur, thinking it smelled so nasty it couldn’t possibly be an appropriate additive.
Mr. Schweiger recalls feeling hurt and angry. “We’d butt heads a lot,” he says. (He wasn’t without blame, he quickly adds; his father often asked him to call up veteran vintners for advice and he resisted out of stubbornness.)

In the end, both Schweigers say, they learned to work with each other. Dad took his son’s advice on the sulfur (and the wine turned out great). And the younger Mr. Schweiger acknowledged-to himself and to his father-that he could learn a thing or two from his father’s experience and from veterans in the wine-making field.

“Both of us have gotten more flexible,” Mr. Schweiger says. “And better at listening to each other.”

Ms. Simon is a staff reporter with The Wall Street Journal’s Dallas bureau. She can be reached at stephanie.simon@wsj.com.

Let the Celebration Begin!  The Schweiger Family invites you to join them for a Traditional Lobster feed.  Surrounded by Merlot vines as the sun sets, you will be enjoying the pairing of our wines and some of the best food in the Napa Valley prepared by local Chef, John Sorensen.

cost: $100 club members; $125 guests
time: 5:30-9:00pm

CALL  1-877-963-4882  or  EMAIL  svwines@schweigervineyards.com