Category Archives: News

News

Albuquerque Employment Opportunity

 We are looking for exceptional people to join our growing team! We currently have Host and Server positions available.
HOST:  As the main, and often first point of contact with our guests, our hosts are one of our most important roles. Our hosts greet every guest in friendly and efficient manner. They are responsible for our reservation and seating system and enthusiastically communicating accurate information to our guests. Other daily functions include escorting guests to their tables, providing menus, and preparing tables throughout service. Strong communication skills are necessary in ensuring a positive experience for our guests.
 
SERVER:  Servers are integral in creating a truly great experience at St Clair Winery & Bistro. Our servers have a passion for people, service, food and wine and are responsible for delivering gracious hospitality with a strong knowledge of our products and company. Servers must be able to multitask and provide excellent communication with team members and guests. As with every position at St Clair Winery & Bistro, teamwork is essential and is what we’re all about!
 
Requirements:
-Must represent our vision and values
-At least 21 years of age (server position only)
-Knowledge of and passion for wine is a plus!
-Loves Guest service!
-Hard-working, team player
-Outgoing personality with excellent interpersonal skills 
-A minimum of 6 months experience in a full service restaurant preferred
-Experience in an upscale casual dining or an equivalent service environment preferred
-Ability to stand and walk for up to 10 hours per day
-Ability to lift and carry up to 40 pounds
-Ability to exert fast-paced mobility for periods of up to 6 hours in length
-Ability to communicate and understand the primary language of the work location
-Ability to perform basic mathematical calculations; basic reading, listening and speaking skills
-Ability to perform essential functions to St Clair Winery & Bistro standards with reasonable accommodation
-Ability to work flexible shifts and schedules, inclusive of weekends and some holidays 
-Ability to communicate clearly with Guests, managers and team members 
-Ability to work calmly and effectively under pressure, in a fast-paced environment
-Certified in responsible alcohol service in the state of New Mexico
 
If you are interested in becoming part of our team, please come in to fill out an application Mon-Thurs 2-5 PM at 901 Rio Grande Blvd., Albuquerque, NM 87104 . Qualified candidates will be contacted to schedule an interview.
In the Press

St. Clair celebrates safety

Winery recognized as accident-free business

By The Deming Headlight Staff- March 14, 2016

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Pictured from left to right: CFO Brandon Young, Plant Manager Macaryo Argott, OSHA Safety Consultant Mike Gonzales, OSHA Consultation Manager Lisa Spahr, CEO Florent Lescombes, Safety Coordinator Robin Lee, Quality Control Manager Ziedney Valenzona.

DEMING – St. Clair Winery is a safe place to work, according to its administrative staff and the Occupational Health and Safety Administration (OSHA). This high standard of attendance to health and safety issues is being fully recognized, something that other businesses may want to make note of. What makes this business so special is that they have done everything in their power to ensure that their employees are working in a safe environment. Through incorporating specific types of ladders, from somewhere like Platforms and Ladders (https://www.platformsandladders.com/crossover-ladders/) to help reach items that may be out of reach, to implementing the relevant health and safety guidelines, they are the epitome of a safe business. This is why they should get noticed by the wider community.

The winery, a local product of Southwest Wines Inc., was awarded and recognized on Wednesday in an induction ceremony commemorating participation in the Safety and Health Achievement Recognition Program (SHARP) through OSHA. Many companies strive to reach this same level of safety, with First Aid Safety Signage and other means to help keep their employees safe implemented throughout the work zone. However, very few manage to get to the same point that St. Clair Winery manages to achieve, with their careful adherence to health and safety standards keeping them all well and able. In areas that handle food and drink, safety measures must be to high standards, which also includes the storage of the relevant chemicals in places such as this. Knowing how should chemicals be stored in food premises is extremely important and must be understood by all those who work within the company, it can prevent contamination and other related problems.

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“We are very proud of the accomplishment they (St. Clair) have made toward being a SHARP certified employer,” said Lisa Spahr, OSHA consultation manager. “They are one of eight SHARP employers in New Mexico.” This standard is very hard to achieve, as many companies are unable to retain such stringent levels of safety regulation and procedure. Being one of the few named in the region is a well-deserved accolade for this company in particular. Read more here.

View the ceremony here!

In the Press, Special Events

St. Clair Winery Creates Special Label Wine to Benefit Roadrunner Food Bank

SC & RRFB logosThis month, St. Clair Winery will release a new wine to the public in a unique way.  The New Mexico Winery will use their 2012 Bistro Red as an avenue to raise funds in partnership with Roadrunner Food Bank.

“Through the partnership, St. Clair has pledged to donate $1 per bottle sold of our new wine, Bistro Red, to Roadrunner Food Bank,” said St. Clair Marketing Director, Maritza Gomez. “This year, we anticipate the donation will be between $12,000 – $15,000.” The partnership between St. Clair Winery and Roadrunner Food Bank will help raise awareness around the issue of hunger in New Mexico.

Roadrunner Food Bank’s mission complements the deeply embedded family values of the St. Clair brand. “They pair perfectly!” said Gomez “Our goal was to ensure the donation would make an impact locally.” St. Clair chose to partner with the food bank because they are not just a city or county affiliate; their assistance spans the whole state and includes the entire spectrum of those in need including women, children, men and the elderly.St. Clair Bistro Red

Roadrunner Food Bank will be the sole beneficiary of this distinctive promotion. Melody Wattenbarger, president and CEO of Roadrunner Food Bank said, “Partnerships like this one help us extend our ability to reach more of our hungry neighbors. As one of the hungriest states in the country, every dollar we raise helps in our mission to end hunger. The funds raised over the length of this unique promotion will help us provide about 75,000 meals. Thank you, St. Clair, for this wonderful opportunity to raise funds and also remind people about the issue of hunger in New Mexico.”

To introduce the promotion, St. Clair Winery & Bistro will host a Release Party at both their Albuquerque and Farmington locations. Attendees will be asked to donate $5 to the Food Bank which will include a glass of the St. Clair 2012 Bistro Red poured from the barrel.

Media are invited to attend the kickoff event at noon on Wednesday, March 23 to learn more about the partnership.

Each of the St. Clair Winery & Bistro locations in Albuquerque, Farmington and Las Cruces will have the Bistro Red wine available for purchase.  Other New Mexico retail locations such as Albertson’s, Smith’s, Walgreens; and others who are contributing partners to Roadrunner Food Bank; will also stock and sell the uniquely labeled wine.

For details about volunteering or giving to the Food Bank, visit www.rrfb.org or call 505.247.2052.

In the Press, News

50 States Series: Top Wineries & Breweries Worth Traveling For (2016 Edition!)

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Tasting an oaky wine straight from the barrel or a hoppy beer perfectly poured from the keg will always be an experience unlike anything from a can or a bottle. And, in many cases, it’s an experience worth working into your travel plans while you’re on vacation. Whether you’re enjoying an urban escape in a big city or are trying your hand at country-living for a bit, take a detour to a sprawling vineyard or find the nearest local brewery to add some fun and flavor to your getaway. As you travel to your amazing getaway and (hopefully) make a quick stop at a vineyard, you are going to need to be prepared for any last-minute travel plans, it may be wise to look on websites such as BuyerImpact.co.uk for some travel tips and accessories that you can bring along with you, maybe even a little travel mug that you can sip some of that free wine when you’re back at your hotel… who knows! Just as long as you are prepared and you enjoy yourself.

We’ve searched for the best winery and/or brewery in every state to put together a list of places you just can’t miss. These are places where the ambiance is unbeatable, and more importantly, the craft brews and aged wines are award-winning. Our list will lead you to the best wineries and breweries across the United States, so you’ll have no excuse not to go for a tasting on your next trip. Take a look:

https://www.flipkey.com/blog/2016/02/26/50-states-series-top-wineries-breweries-worth-traveling-for-2016-edition/

In the Press, News

Proudly Made In New Mexico

Pictured from left to right: Florent, Hervé & Emmanuel Lescombes

Beverage Dynamics- By Jeremy Nedelka, 2015

SOUTHWEST WINES IS A FAMILY-OWNED WINERY located in New Mexico. The company was founded by Hervé Lescombes, who ran a winery in Burgundy with his father before planting in the U.S. in 1981. Southwest’s brands include St. Clair Winery, Soleil Mimosa, D. H. Lescombes, Blue Teal Vineyards and Voluptuous. I recently spoke to Florent Lescombes, Hervé’s son and a sixth-generation winemaker who manages the winery’s operations.  Click here to Read more.

In the Press, News

St. Clair And Community Come Together To Support Cancer Warriors

Cancer Support Winefest check presentation 2015
Photo courtesy: Daniel Gonzales/St. Clair Winery. Pictured are St. Clair Winery Tasting Room Staff led by DTC Sales Manager Larry Donigan and Tasting Room Manager Elly Read presenting this year’s donation to the Cancer Support of Deming & Luna County, Patient Advocate Joanna Costilla and Board Members: Molly Glover, Don Hill, Michelle Mooradian, Captain Robert Orosco and Ray Trejo

St. Clair Winery of Deming, NM, held their annual St. Clair Winefest in early October, with proceeds benefitting Deming & Luna County Cancer Support for the fifth year in a row. The local non-profit provides a variety of support to cancer patients in the community. They also provide outreach services for general education, early detection, screening programs and general cancer awareness.

“We provide transportation assistance to cancer patients within Deming and Luna County” explains Patient Advocate, Joanna Costilla. “We have vans that we offer to transport patients to and from out-of-town appointments at no charge. We also have a voucher program that can also help defray the cost of gas for qualifying patients who drive themselves.”

They also have a fully-stocked cancer resource library and provide caps, wigs and prosthesis to many patients, free of charge. They also work as patient advocates, helping with billing negotiation for their clients.

The Winefest is themed with pink ribbons and decorations throughout their grounds and inside the wine-tasting room. A large portion of the fundraising stemmed from the Silent Auction, which is full of donated items from regional businesses, including St. Clair, all teaming up to support the cause.

“It’s amazing to see the support from all the local businesses that donate to the silent auction,” Costilla said. “We’re extremely grateful to St. Clair for hosting this event and the generous donation they provide. We’re also grateful to the community who continually supports the organization and our local cancer warriors.”

This year’s Winefest donation was $3,339, the largest thus far, which has been credited to both attendance and silent auction donations.

“I am proud to be a part of the St. Clair Winery Team.” explains St. Clair Tasting Room Manager, Elly Read. “We are very supportive of this wonderful organization that does so much for the community. Being a cancer survivor myself, I know firsthand how supportive they are. I was overwhelmed with the attendance for this event and I hope it continues to grow year after year.”

This year’s silent auction sponsors included: Aaron’s, Adobe Deli, Border Pest, Big-O-Tires, C. Brewka, Campos, Car Quest, Cato Fashions, Circle S Western, D. LeMarbe, Deming Arts Council, Deming Coca-Cola, Dentistry Divine Smile, Deming Orthodontics, Deming Writing Group, Deming Mineral & Rock Society, Desert Oasis, Donna Rae, Diaz Farms, El Rey Market, El Camino Real, Forghedaboutit Pizza, First NM Bank, Foxworth-Galbraith, Furniture Gallery, Heaven’s, Hofacket Law Firm, Holiday Inn Express, Irma’s, J. St. Cyr, K. Solis, Kmart, Karl’s, L. Ballinas, La Cazuela, Mango Maddie’s, Marie’s Italian Restaurant, Mimbres Valley Feed, O’Reillys, Patio Café, Peppers Supermarket, Quality Inn, Rancher’s Grill, Rio Mimbres Country Club, S. Nasewytewa, Sisbarro, Starmax, Sunrise Kitchen, Sun Valley Hardware, Tharp’s Flowers, Tinley Tee Tire, & V. Parker.

Deming & Luna County Cancer Support can be reached at (575) 546-4780

 

Recipes & Pairings

Roast Turkey With Paprika and Thyme Paired With DH Lescombes Pinot Noir

Ingredients 

12- to 14-pound turkey, giblets removed
3 sprigs of rosemary
1/2 bunch flat-leaf parsley
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
6 tablespoons olive oil
Kosher salt and pepper
1 cup low-sodium chicken broth
2 tablespoons paprika
2 1/2teaspoons garlic powder
2 1/2 teaspoons dried thyme
Kitchen string (optional)

Directions

  1. Heat oven to 425° F.
  2. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
  3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
  4. In a small bowl, combine the oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in the paprika, garlic powder, and thyme. Using your fingers, rub the spice mixture all over the turkey. Roast the turkey uncovered until browned, 30 to 45 minutes.
  5. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.

Pair with DH Lescombes Pinot Noir. It will enliven and enhance the succulence of your turkey.

Recipes & Pairings

(Green Chile Posole) Posole Verde paired with Hatch Green Chile Wine

Green-Chilie-stew-with-cilantro (1)

Ingredients
• 2 pound(s) diced boneless pork
• 3 tablespoon(s) Crisco
• 1 cup(s) flour
• 1 tablespoon(s) black pepper
• 1 tablespoon(s) crushed dried oregeno
• 1 tablespoon(s) granulated garlic or fresh crushed garlic
• 1/2 tablespoon(s) salt
• 58 ounce(s) white or golden hominy
• 2 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile
• one cup of Hatch Green Chile wine

Directions
1. Combine flour and spices into a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside.
2. In a large heavy stockpot or cast iron Dutch oven, melt the crisco until very hot. Add the pork and brown until crisp on the outside. Do not drain.
3. Add 2 cans of hominy. Do not drain. Fill one can with water and add to pan.
4. Add 1 cup of Hatch Green Chile wine.
5. Bring pork and hominy to a rolling boil then reduce heat to low. Add roasted Hatch green chile and diced onion and cook for 1 hour.
6. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.
7. Pair with a glass of Hatch Green Chile Wine.

In the Press

UNDERSTANDING WINE TARTRATES

What are tartrates?
“Tartrate crystals are as natural to wine as seeds are to a watermelon.” — Ronn Wiegand, Master of Wine/Master Sommelier

Tartrates, affectionately known by industry professionals as “wine diamonds,” are tiny, crystalline deposits that occur in wines when potassium and tartaric acid—both naturally occurring products of grapes—bind together to form a crystal. Tartrates are scientifically known as potassium bitartrate, which is the same thing as cream of tartar used in cooking. They are completely harmless and natural.

Why do wine diamonds form?
Tartrates are a normal by product of wine as it ages—but if the wine is exposed to temperatures below 40°F, wine
diamonds can form within one week of a wine bottle’s exposure to extreme temperatures (think a bartender’s cold
box where beers, wines and juices are all stored at the same temperature). It is these chilly conditions that make
the tartaric acid compounds in a wine naturally combine with potassium to form a crystal.

Why does tartaric acid remain in wine?
All wine contains naturally occurring organic acids (malic and tartaric acids being the primary ones). Malic acid
can almost entirely be converted to the weaker acid, lactic, through a bacterial fermentation. Tartaric is the primary
acid we taste in all wines; it is essential to a wine’s mouthfeel and balance. Tartaric acid tends to be more stable in
wine, unless the wine is exposed to very cold temperature. Ensuring the perfect balance of these acids in a wine
while minimizing the chance for wine diamonds to form is truly where art and science converge.

What methods are used to remove tartrates?
Winemakers do employ a process called cold stabilization to remove tartrates from wine before it is bottled. Many
producers do use this technique for purely aesthetic reasons with the hopes of eliminating wine diamonds. The old
standard for cold stability in winemaking was 28°F for 10 days, which is only acceptable if you are selling a product
that is mass-marketed at a very low price. Very cold stabilization can often strip a wine of its aromas and
flavors, so we cold stabilize many of our wines to a less extreme temperature (38°to 40°F), depending on the
delicacy of the vintage. Maintaining our quality and consistency is critical to our reputation, so we don’t resort to
extreme measures of cold stability that put quality of taste at risk.

Do tartrates affect the quality of the wine?
No. Actually, the presence of tartrate crystals is viewed by many winemakers, sommeliers and academics as a sign
of quality, indicating that the wine was not over-processed. Wine crystals never impart an unpleasant taste.

How do you identify wine diamonds?
Potassium bitartrate can resemble crystallized sugar granules or crystal shards as they fuse together. They may appear as a powdery white substance at the bottom of a wine bottle. The crystals can also stick to the bottom of the cork.

How can tartrate crystals be avoided?
If possible, wines should be stored at 55 to 60°F and only chilled down to 45 to 48°F just prior to serving to mitigate the formation of crystals. When possible, wines should not be stored in refrigerators overnight.

How should I serve wine that has tartrate crystals?
If wine diamonds appear on a cork, simply wipe them away with a cloth. If their appearance in a glass is disagreeable to the consumer, decant the last quarter-bottle of wine, leaving any crystals behind. Pouring through a cheesecloth is also acceptable. Keep in mind, tartrate crystals are completely natural and harmless.