Mountain Views News, Combined Edition Saturday, May 11, 2024

The Bottle Shop: Wine & Spirits - Subscribe to our Newsletter

MVNews this week:  Page 13



Mountain Views-News Saturday, May 11, 2024 


The phenomenon of Mother’s Day goes well 
back to ancient Greek times, and really only 
in the past 100 years have we celebrated here 
in the United States (in Mexico it’s celebrated 
on Thursday May 10th). I heard on a radio 
commercial “don’t get mom a card this year, 
get her something she really wants.” Okay, it 
didn’t say, “get her a bottle of wine”, but for the 
sake of this article let’s get her a bottle of wine. 
Here are three wines that I have enjoyed with 
my mom.

For sparkling wine fans, I really like the 
Domaine Carneros - affordable and easily 
found in your local supermarket aisles. This 
wine is as close to real champagne that I ever 
had!! Planning a backyard/Virtual BBQ for mom? This sparkler is perfect..

I see the billboards all over town, “come Stellabrate”. Stella Rosa Prosecco is the perfect wine for the 
pre-meal toast. The wine is full of mousse (bubbles) and goes well with light appetizers such as cheese 
and crackers. I’ve lost count of how many Stella Rosa products are on the shelves, but they are all light 
on calories and alcohol content. The price point is about $15 so you could afford two.

Last but not least, a chardonnay. Moms love chardonnay - they can put a little ice in the glass or drink 
at room temperature. The Pouilly Fuisse, Louis Jardot’s white wine made with chardonnay grapes, is 
the pick here. It’s from Burgundy, France, but not bad on the wallet, and has a crispness that makes it an 
exceptional wine. It retails for about $25. There are white wines from the same region for a few dollars 
more, but hey - it’s mom we are talking here. Don’t be stingy! Whatever direction you take, have a great 
Mother’s Day! All available at Pavilions in South Pasadena.

My mom just recently passed, but I will hoist this glass in her honor and for that matter to you as well. 

Next week I visit El Portal in Pasadena



I’m Gustavo Lira, Tasting Room 
Manager and Wine Buyer at The Bottle 
Shop in Sierra Madre with another wine 
and spirits selection. 

How many of you love to sip Champagne 
but find that the costs can add up 
rather quickly? There’s an alternative to 
Champagne and it’s called Cava. Cava is 
Spain’s version of Champagne. It’s made 
in the Méthode Traditionnelle – the 
same method that Champagne is made 
whereby the secondary fermentation 
takes place in the bottle which creates the bubbles. The Cava featured today is 
dry, delicious, and comes in under $20. 

The Naveran Brut Cava 2021 is from the Denominación de Origen (DO) 
Penedés region just outside Barcelona. This is a “Grower Cava” which means 
that the producer of the wine also owns 
and farms the grapes. The Naveran family 
has been producing Cava since 1901. The 
vineyards are certified organic and are 
planted at an elevation of over 800 feet 
allowing the grapes to retain more natural 
acidity. This leads to the wine being fresher 
and zestier. The estate grapes used in this 
Cava are unique Spanish grapes - Xarello, 
Macabeo, and Parellada. The wine is aged for 
at least 12 months. 

It hits all the boxes for me – Grower Cava, 
Estate grown, Certified Organic, Vegan, 
Family run, Small Production, and best of all 
it is friggin’ delicious. You get notes of citrus, 
pear, green apple, and Meyer lemon. There’s 
a subtle hint of spice along with mineral notes. The finish is smooth, vibrant, 
and zesty. There’s no sweetness in this wine. Rather, it’s a vivacious and dry 
wine with balanced acidity.

This Cava can be served before, during, and after a meal. It pairs well with 
fried foods (fried chicken, fried fish, potato chips, even corn dogs!), soft 
cheeses, fresh fruit, pork, chicken, and sushi.

So, if you have Champagne tastes but are on a beer budget, forget the 
Champagne and beer and get this excellent Cava. You can taste it with me 
Saturday night (April 27) at The Bottle Shop Tasting Room along with two 
other sparkling wines. The tasting starts at 5pm and costs $20. Reservations 
are recommended, walk-ins welcome based upon availability. Scan the 
QRCode to reserve your spot. 

This wine is available at The Bottle Shop 
for $19.99. Mention you saw the wine in the 
Mountain Views News and get it for $18.99

Until next time – Salud!


 Courtesy: Southern Living


2 cups trimmed fresh strawberries (from 1 qt. fresh 
strawberries), plus more for serving

Baking spray with flour

2 3/4 cups (about 11 3/4 oz.) all-purpose flour

2 1/2 tsp. baking powder

1 1/4 salt, divided

1 2/3 cups granulated sugar

1 (3-oz.) pkg. strawberry flavored gelatin (such as Jell-O)

2 cups (1 lb.) unsalted butter , softened, divided 

4 large eggs, at room temperature

3/4 tsp. vanilla extract, divided

1 cup whole milk, at room temperature

3 1/2 cups (about 13 oz.) powdered sugar, sifted (about 4 cups once sifted)


Step 1 Make strawberry puree:

Place strawberries in a food processor or blender; process until smooth, about 30 seconds, stopping 
to scrape down sides of bowl as needed; set aside.

Step 2 Prepare oven and cake pans:

Preheat oven to 350°F with rack in center position. Coat 2 (9-inch) round cake pans with baking 
spray. Line bottoms with parchment paper, and lightly coat parchment with baking spray; set aside.

Step 3 Combine dry ingredients:

Whisk together Flour, baking powder, and 1 teaspoon of the salt in a medium bowl.

Step 4 Mix butter, sugar, and gelatin:

Beat granulated sugar, gelatin, and 1 cup of the butter in a stand mixer fitted with a paddle attachment 
on medium speed until light and Fl uffy, stopping to scrape down sides of bowl as needed, about 3 

Step 5 Add eggs and vanilla:

With mixer on low, beat in eggs, one at a time, beating well after each addition. Beat in 1/2 teaspoon 
of the vanilla until just combined.

Step 6 Finish cake batter:

Whisk together milk and 1/2 cup of the reserved strawberry puree in a 2-cup measuring cup.

With mixer on low, alternately add Fl our mixture and milk mixture, beginning and ending with Fl 
our mixture, beating until just combined after each addition, about 2 minutes total.

Step 7 Add batter to pans:

Divide cake batter evenly among prepared pans, spreading batter into an even layer.

Step 8 Bake cake layers:

Bake in preheated oven until a wooden pick inserted in centers comes out clean, 25 to 28 minutes. 
Let cakes cool in pans 15 minutes. Remove cakes from pans, and discard parchment paper. Let cool 
completely on wire racks, about 1 hour.

Step 9 Make strawberry reduction:

Meanwhile, place remaining 3/4 cup strawberry puree in a small saucepan; bring to a simmer over 
medium, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, until reduced 
to 1/4 cup, about 15 minutes. Remove from heat, and transfer to a small bowl; refrigerate, uncovered, 
until completely cooled, about 30 minutes. 

Step 10 Cream butter for frosting:

Once cakes have cooled, beat together remaining 1 cup butter, 1/4 teaspoon salt, and 1/4 teaspoon 
vanilla in a stand mixer fitted with a paddle attachment on medium speed until smooth and Fl uffy, 
about 3 minutes.

Step 11 Add sugar and reduction to butter:

With mixer on low, alternately add powdered sugar and cooled strawberry reduction, beating until 
just combined after each addition. Increase speed to medium, and beat until fluffy, about 1 minute.

Step 12 Assemble cake:

Place 1 cooled cake layer on a serving plate or cake stand. Spread about 1 cup of the frosting in an 
even layer over top of cake layer.

Step 13 Garnish and serve:

Top with remaining cooled cake layer.

Spread remaining 2 cups frosting evenly over top and sides of cake; swoop or smooth as desired.

Garnish with additional fresh strawberries.

ALL THINGS By Jeff Brown 



Back in 1891, a man named Edwin Waldo Ward Sr. moved to Sierra Madre 
with a dream. He first purchased 10 acres of land from the town's founder, Nathaniel 
Carter, and planted the land with Navel oranges. He acquired 20 more 
acres a few years later totaling 30 acres of land. At the time, he was a salesman 
for James P. Smith & Co., a New York importer of luxury foods. Ward became 
the company's western representative. He married in 1900 and built the beautiful 
home and the red barn at 273 E.Highland Avenue in 1902. 

Ward certainly knew the fine-food business and made important contacts 
over the years. His dream was to make English style marmalade. An English 
friend was traveling to Spain and Ward gave him money to purchase two trees 
of the special variety of the orange tree that was needed. These trees arrived 
in America and became the grafting stock for a grove that numbered over 600 

Those two trees thrive today. The Ward ranch is around 2.5 acres today. 
Ward's big dream was to produce his own marmalade. In 1915 he retired as 
a salesman and for 3 years experimented with marmalade making. By 1918, 
satisfied he had the recipe he was seeking, he began his preserving business. 

The business thrived, and for years, when dining was a fine experience on 
trains crossing America, Ward's marmalade was the only one served on several 
trains. WWI also cut off food imports from overseas and Ward was ready 
to supply the market here.Many products have been added since then. Behind 
the home, is the Ward canning factory building. 

Today, about 10 to 15 people are employed. Many are long-time employees. 
But the company will always remain small in order to preserve the high quality 
which is the Ward standard. Their products are made using the best ingredients 
and methods possible. 

For example, they use only pure cane sugar, not corn syrup as in most jams. 
This gives the best flavor. They sell only the finest imported olive oil, from the 
first pressing of the olives. And their marmalades are still made directly from 
fresh citrus. 

Carrying on this idea of the best today is Richard Ward, the third generation, 
and Jeff Ward, the fourth. Their products are also sold at Taylor’s market. 
Ward’s hours on Highland are Monday-Friday 8:30 to 4:30 & Saturday 10:00 
to 3:00.

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