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Tank Garage Winery
May 29, 2024 | Tank Garage Winery

Re-making a Tank Classic

Look who’s back, dreamer.

As you know, usually when a Tank wine is gone, it’s gone for good. But for our 10th anniversary, we had a change of heart (don’t get used to it!). We thought, “What the hell? Let’s give our biggest supporters an extra special treat.” This re-release of I Am the Storm is the first of three classic hits we're bringing back in ultra-limited quantities this year. So buckle up!

Inspired by the beautiful wines of Bordeaux, we knew we wanted powerful fruit for this right from the get-go. This was where Petit Verdot came in. Petit Verdot is an underdog. It's underrated and typically not seen on its own or as the star of blends because of its intensity. Bertus and our team wanted to give this varietal a chance to shine, and you better believe they did just that.

We first bottled I Am the Storm in 2015, during our Hemingway phase. We snagged a classic Corona #3 typewriter and pounded out this audacious message. It just felt right. To every challenge and heartbreak thrown our way: you can’t mess with this crew. After 10 years of ups and downs (and nothing we’d give up for the world), this message feels even more poignant now than it did at its original creation.

The empowering message on the bottle has become iconic among the Tank family. We've been inspired by cancer survivors who embraced this ethos during their battles. We've seen I Am the Storm banners proudly displayed by first responders and frontline healthcare workers. We've even witnessed these words tattooed on bodies as a beacon of strength. We never anticipated just how deeply this wine would resonate with our community. That's why we had to bring it back. Just this once.

This 2022 blend, like the original, features 48% Petit Verdot, with some Merlot, Cabernet Sauvignon, and Cabernet Franc along for the ride. All this fruit hails from the NAPA FREAKING VALLEY, where some of the planet’s most incredible Bordeaux varietals are found.

Yes, we said we'd never repeat a wine, but hear us out. Through a mix of grit, audacity, and passion, we've survived a decade as a winery. For ten years, we've faced down fires, health crises, economic upheavals, and cease-and-desist orders (yeah, you know who you are) and come out stronger. We think pretty much everyone can relate to this kind of tenacity in some way or another, no matter what area of life we’re talking about, so there couldn’t be a better time to share it with our fans.

The 2022 Vintage of I Am the Storm is now SOLD OUT, but stay tuned for our other re-releases coming later this year! Make sure you're in the MADE Club so you have access as soon as they drop.


Time Posted: May 29, 2024 at 2:20 PM Permalink to Re-making a Tank Classic Permalink
Tank Garage Winery
May 19, 2024 | Tank Garage Winery

Hella Fizz X Lemon Scones

Lemon Blueberry Scones


2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
6 Tablespoons (75g) granulated sugar
1 Tablespoon fresh lemon zest
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tablespoons for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar

Lemon Icing

1 cup (120g) confectioners’ sugar
3 Tablespoons fresh lemon juice


Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s)

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Serve with Hella Fizz and enjoy!

Recipe Credit: Sally's Baking Recipes

Time Posted: May 19, 2024 at 12:00 AM Permalink to Hella Fizz X Lemon Scones Permalink
Tank Garage Winery
April 16, 2024 | Tank Garage Winery

A History of Winemaking in Paso Robles

The history of winemaking in Paso Robles spans over two centuries, dating back to the 18th Century. The climate of warm days and cool nights, alongside a great diversity of soil types has led to the thriving wine community that exists there today, and one that we are super stoked to join!

Winemaking in Paso Robles traces its roots back to Spanish missionaries who were establishing their missions along the California Coastline. These missionaries, including those at nearby San Miguel Arcángel, planted vineyards to produce sacramental wines for religious ceremonies.

In the mid-19th century, settlers from Europe, particularly Italy and France, began arriving in Paso Robles. Much of this was due to the famous Gold Rush taking place in California at the time. Recognizing the area's potential for grape growing, they planted vineyards and established small wineries. However, winemaking in Paso Robles remained relatively modest compared to other regions in California at this time.

There's some dispute over which wineries were the first to establish themselves in Paso Robles. According to some, it was Andrew York a rancher from Indiana, who planted a Zinfandel vineyard in the late 1870s. Within a few years, he found that the vines were yielding more than he could market. Due to this issue, he established Ascension Winery, which operated until 2001.

Shortly after York’s early success, immigrant farming families settled in the area. Ernst family arrived from Geneseo, Illinois in 1884 and over the next 20 years planted 25 varieties of wine grapes, and their wines began to receive great acclaim. In 1886, Gerd Klintworth planted a vineyard in area and produced the first white wine in the region. The Frenchman Adolph Siot also put in Zinfandel grapes in an area west of present-day Templeton sometime around the mid-1850s. The vineyard was sold to the Rotta family in 1908 and is still there today!

Polish Statesman, Ignace Paderewski, planted Petite Sirah and Zinfandel in the Adelaida District some time around 1914. In 1933 Paderewski’s wine was made at the York Mountain Winery and these went on to become award-winners, expanding the recognition for Paso Robles as a premier wine destination. Around the same time, Italian families, Dusi, Martinelli, Vosti, and Bianchi began making wine that is still being farmed today by the third and fourth generations of the families.

Like many wine regions, Paso Robles faced challenges, including diseases like phylloxera and the economic downturns of the late 19th and early 20th centuries. Prohibition dealt a significant blow to the wine industry nationwide during 1920 to 1933, forcing many vineyards in Paso Robles to be converted to walnut, almond, or olive oil production. Some wineries managed to stay afloat during the time by producing wine for medicinal or sacramental purposes.

Following the repeal of Prohibition in 1933, Paso Robles, like other wine regions, began to recover. However, it wasn't until the late 1960s and early 1970s that a new era of winemaking dawned in the region. Dr. Stanley Hoffman, with guidance from U.C. Davis and enologist Andre Tchelistcheff, planted some of the region’s first Cabernet Sauvignon, Pinot Noir, and Chardonnay. He did so on his 1,200-acre ranch, located next to the old Paderewski Ranch in the hills of Adelaida, about five miles west of town. Visionary pioneers, inspired by the potential of Paso Robles' terroir, started planting vineyards and founding wineries, laying the groundwork for the modern wine industry in the area. The Hoffman Mountain Ranch Winery was the first large-scale winery in the region

Paso Robles gained official recognition as an American Viticultural Area (AVA) in 1983, acknowledging its distinct terroir and the quality of wines produced in the region. This designation helped elevate Paso Robles' status within the global wine community and attracted investment and talent to the area. Over the following decades, the number of wineries and vineyards in Paso Robles grew exponentially, with an increasing focus on producing premium wines.

One of the defining characteristics of Paso Robles' wine scene is its diversity. The region boasts a wide range of microclimates, soil types, and elevations, allowing for the successful cultivation of numerous grape varieties. Winemakers in Paso Robles have embraced this diversity, experimenting with both traditional and non-traditional grape varieties and winemaking techniques, resulting in an exciting array of wines that showcase the region's versatility and innovation.

In recent years, sustainability has become an increasingly important focus for Paso Robles wineries. Many producers are implementing environmentally friendly practices in the vineyard and winery, such as organic farming, water conservation, and renewable energy use, in an effort to preserve the region's natural resources for future generations. Additionally, the Paso Robles wine community is known for its spirit of collaboration and camaraderie, with winemakers frequently coming together to share knowledge, resources, and support one another.

Time Posted: Apr 16, 2024 at 11:08 AM Permalink to A History of Winemaking in Paso Robles Permalink
Tank Garage Winery
April 8, 2024 | Tank Garage Winery

30 Minute Mole to Pair with G-Funk

Authentic Mole sauce is a time-consuming labor of love, and a little intimidating! We recently found same incredible mole tacos at NixTaco in Roseville on a vineyard trip, and we were blown away. Luckily for you, we've got a shortcut that can curb those cravings. We recommend putting these on chicken tacos, or just dipping your fave protein or roasted vegetable right in!  However you have it, definitely pair it with our newest Syrah-dominant blend, G-Funk, for an unforgettable explosion of flavor.

30 Minute Mole Sauce:



3 cups unsalted vegetable broth or water
3 tablespoons neutral oil, such as canola
3 dried pasilla chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
1 medium yellow onion, coarsely chopped
4 garlic cloves, minced
6 tablespoons unsalted roasted natural peanut butter or almond butter
3 tablespoons tahini
2 tablespoons turbinado or raw sugar
2 tablespoons cacao or unsweetened cocoa powder
¼ cup dark chocolate chips or chunks
1 tablespoon dried oregano, preferably Mexican
¼ teaspoon plus ⅛ teaspoon ground cumin
¼ teaspoon ground cinnamon
16-inch corn tortilla, toasted, or 1 tostada
Salt and pepper


Heat broth or water in a small pot over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until the begin darkening, turning constantly so they don’t burn, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.

Add another tablespoon of oil and the onion to the same pot. Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.

Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes. Keep stirring for at least 10 minutes and up to 30 minutes. Use immediately or refrigerate for up to a week!

Time Posted: Apr 8, 2024 at 12:30 PM Permalink to 30 Minute Mole to Pair with G-Funk Permalink
Tank Garage Winery
March 22, 2024 | Tank Garage Winery

The History of Punk Rock's American Sanctuary

For the release of this year's Rosé, Adult Toys, we were inspired by the aesthetic of 70s and 80s Punk Rock concert posters and flyers, and the spirit of New York's former home of the punk rock spirit, The CBGB. We say: it's the season for punk rock Rosé, so we thought there was no better time for a run-down of CBGB itself, tracing its origins, its heyday, and its enduring legacy.

Since its inception in the 1970s, CBGB has stood as an icon of rebellion, creativity, and innovation in the world of music. From its humble beginnings as a small bar in New York City's Bowery neighborhood to its status as a legendary venue that helped launch some of the most influential bands in rock history, CBGB has left an indelible mark on popular culture. Funnily enough, The CBGB wasn't created with intended punk rock vibes. The name itself actually stands for "Country, Bluegrass, and Blues," and was founded in 1973 by Hilly Kristal. Originally intended to showcase music from those genres, the venue quickly became a haven for emerging punk and new wave bands. The awning dawning it's namesake also read, "OMFUG," which stood for "Other Music for Uplifting Gourmandizers." What is a gourmandizer? Well, it's a voracious consumer of music.

Situated in Manhattan's Bowery district, a gritty neighborhood known for its dive bars and impoverished residents, CBGB provided a raw and unfiltered space for musicians to perform. The venue's interior was decidedly unglamorous, with graffiti-covered walls, sticky floors, and a bare-bones stage. Despite its less-than-ideal conditions, CBGB attracted a dedicated following of artists, misfits, and music enthusiasts who were drawn to its authentic atmosphere and the promise of discovering the next big thing.

The late 1970s and early 1980s marked the heyday of CBGB and the punk rock movement. The popularity of Disco in the 1970s gave way to a lot of disgruntled rock musicians who were looking for a space to experience energetic Rock n' Roll. Bands like The Ramones, Blondie, Talking Heads, Patti Smith, and Television cut their teeth at CBGB, playing marathon sets to packed crowds of fans and industry insiders alike. Many of the CBGB's first performers were unknowns, and made minimal money from the door cover-charge, building a fan base and growing their admirers. In 1976 the CBGB was finally able to pay for itself. The venue became ground zero for the burgeoning punk scene, providing a platform for bands to express themselves freely and connect with audiences who shared their outsider sensibilities.

CBGB's influence extended beyond its role as a music venue. It served as a meeting place for like-minded individuals who embraced the DIY ethos of punk culture, fostering a sense of community and camaraderie among artists and fans. The venue also played a crucial role in the development of punk fashion, with its patrons sporting leather jackets, ripped jeans, and studded accessories as symbols of rebellion and nonconformity.

Despite its cultural significance, CBGB faced numerous challenges throughout its existence. While The Bowery was an unsavory neighborhood when CBGB first opened its doors, this began to drastically change and gentrification and rising rents threatened to displace the venue, while changing musical tastes and the commercialization of punk rock posed additional hurdles. In October 2006, after a protracted legal battle with its landlord, CBGB was forced to close its doors for good. The final show was performed by the legendary, Patti Smith. Although CBGB may have ceased to exist as a physical space, its legacy strongly lives on in music history. The bands that got their start at CBGB went on to achieve worldwide acclaim, shaping the course of popular music till the present day! The venue's DIY ethos and embrace of artistic experimentation continue to inspire musicians and artists around the globe, from performance art, to theatre, dance, musicians of all genres, and beyond.

CBGB remains a symbol of rebellion, creativity, and resilience. Despite its humble beginnings and eventual demise, the venue's impact on music and popular culture are essential to the evolution of art that we know. As long as there are artists willing to challenge the status quo and push the boundaries of creativity, CBGB will continue to serve as a beacon of inspiration and a testament to the enduring spirit of rock 'n' roll.

Time Posted: Mar 22, 2024 at 1:56 AM Permalink to The History of Punk Rock's American Sanctuary Permalink
Tank Garage Winery
March 17, 2024 | Tank Garage Winery

BDxSM X Frito Pie

Frito Pie and BDxSM

Forget Fine Dining: Frito Pies & Bold Reds are the Perfect Pairing

Listen, sometimes you just need a bag of Fritos, a pile of chili, and an indulgent glass of red wine.  We get it, and we're here to make that experience even better with our take on the classic Frito Pie.

A Texas (or New Mexico) Tale: The History of Frito Pie

Before we dive into the deliciousness, let's talk about the origins of this iconic dish. While the exact story is a bit of a friendly debate, Frito Pie's history is just as fun and unexpected as the dish itself.

One claim points to San Antonio, Texas, in the 1930s, where Daisy Doolin, mother of the Frito company founder, is said to have first enjoyed Fritos topped with chili. Another story places it in Santa Fe, New Mexico, in the 1960s, where Teresa Hernandez at the Woolworth's lunch counter started serving her homemade chili in Fritos bags.

Regardless of its birthplace, Frito Pie quickly gained popularity as a delicious and convenient lowbrow snack, enjoyed at everything from school lunches to sporting events.

Frito Pie and BDxSM

Our Take on a Frito Pie

Now, let's elevate this beloved classic! We're going gourmet-in-a-bag with Fritos (or Doritos), to act as a sturdy base for our creation. Think homemade chili with a smoky kick, a pile of melty aged cheddar, a dollop of tangy sour cream, and a sprinkle of fresh cilantro. We're talking serious flavor.

And what better way to wash down all that cheesy, spicy goodness than with a glass of our BDxSM red blend? It's got the bold fruit and spice to stand up to the chili, and a smooth finish to make every bite (and sip) even better.

Why it Works

The saltiness of the Fritos, the rich, meaty chili, and the creamy toppings find their perfect match in the bold fruit flavors and spice notes of a good red blend. BDxSM got enough backbone to not get lost, and its tannins cut through the richness perfectly.

The bottom line: Tank Garage is about unpretentious fun, and so is this pairing. So grab a bag, grab a glass, and dig in!

Frito Pie Ingredients

Frito Pie:


1 lb ground beef
1 medium onion, diced
4 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 tablespoon chili powder
2 tablespoon cumin
2 tablespoon smoked paprika
1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
8 snack size bags Fritos
2 cups shredded cheddar cheese or 3-cheese blend
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Optional toppings: Diced avocado, sliced jalapeños, hot sauce


In a large skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic to the pan and cook until softened, about 5 minutes.

Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until slightly thickened.

Frito Pie assembly

To assemble, spoon the chili into the Frito bags. Top with shredded cheese, sour cream, and fresh cilantro. Add any additional desired toppings like avocado, jalapeños, or hot sauce.

Enjoy with a glass of BDxSM Red Wine!


- You can use any type of ground meat you prefer, such as turkey, chicken, or sausage.
- Leftover chili can be stored in the refrigerator for up to 3 days.
- For a vegetarian option, sub the ground meat for Impossible ground beef, veggie crumbles, or use an additional can of beans.

Time Posted: Mar 17, 2024 at 8:00 AM Permalink to BDxSM X Frito Pie Permalink
Tank Garage Winery
February 19, 2024 | Tank Garage Winery

Behind the Scenes Of Camera Shy

Camera Shy

There's an undeniable thrill in defying expectations, in breaking free from the mold and painting your own masterpiece. This sentiment is the very essence of our latest release, Camera Shy, a bold and rebellious red that bursts with flavor and challenges convention. But the story doesn't end with the wine itself. To truly capture the essence of Camera Shy, we turned to the enigmatic street artist, Ruse BAD, whose vibrant and empowering works resonate perfectly with the wine's spirit.

Ruse BAD's art transcends mere aesthetics. It's a celebration of female strength and individuality, a vibrant tapestry woven with bright colors, striking figures, and empowering messages. Just like Camera Shy's complex blend of flavors, Ruse BAD's artwork layers meaning upon meaning, inviting viewers to delve deeper and discover their own inner "Bad Beauty." Her roots run deep in the Bay Area, and she is now currently working and living in the Northeast. 

Ruse Bad painting a wall

How would you describe your art style?

My art style borders on surreal I suppose, with hints of graffiti art embedded within it; with the bold colors and exaggerated eyelashes, I aim to transport the viewer into my world: Bright colors with neon hues as warm as the sun, surrounding a uniquely beautiful woman that radiates her inner strength into the world,  to be viewed by all who are near her.  Powerful words and phrases surround her, like guardian angels reminding her of the countless qualities that she possesses within her.

Ultimately, I love for my work to be viewed as a source of empowerment for all that interact with it. If I can get one person to feel better about THEMSELVES,  then I've done my job.

A Ruse Bad Original

What inspires you?

My layouts and color schemes are inspired by artists from the past, as well as the 1980s.  I use alot of bright colors, neon and pastel hues.
However, the inspiration for the main portion of my work is inspired by women of all types everyday; The celebrity on the news that just spilled her heart out in her memoir;  the young girl at school that's being bullied for looking a little different; the trans woman paving a way to her truth; the single mother that doesn't love herself like she should....the list goes on! There's beauty and strength all around you. Sometimes it takes a little, or a lot, of soul searching.

What does your process look like?

Backgrounds are one of the most important parts of my artwork,  and usually take the most time creating. The background is a painting of the beauty within the subject of the piece. 

Each one is unique and one of a kind; no 2 pieces are exactly alike (just like real women. )  Each color has its exact place on the canvas.  Once I've completed background colors and blends, I then incorporate visual empowerment (words and phrases) into the piece; again, the layout and positioning is calculated and thought out.  Once I feel like I've created the inner beauty,  I then create the woman that embodies the vision I had at the beginning. 

Eyes are the windows to the soul; however, one must be careful when bearing their soul to others. So the eyelashes, sharp and long, and like knives. A protector of sorts, of the essence within. In some of my pieces, the woman is holding a gun. The gun is not an actual handgun, but it's the POWER the woman holds; her STRENGTH,  her ABILITIES.  Every woman carries a gun. 

Camera Shy

What's the concept behind Camera Shy?

Having my artistic roots in graffiti, there's a level of secrecy and elusivness that goes with the territory.  Finding the balance between being a known artist, and remaining anonymous is a battle.  I have my BAD BEAUTIES front and center; collected around the world, when you see my females, you know it's my creation. But my "Ruse Ghost" is always in the background; a reminder, a memory, of where I've been and where a part of me will always remain; hiding in the shadows, always making my mark.

What is your dream?

So many dreams, so little time! Artistically, I'd love to have a solo exhibition in Europe. I'd also love to do a limited edition line of accessories or clothing.  I'd also like to create a line of home goods,  such as linens or drinkware. Personally, I'd love to have an animal sanctuary, where I could also educate people on the importance of a vegan lifestyle,  and how all lives are important.

I'd rescue farm animals of all kinds, and dogs.  I'd love to have a huge pasture full of rescued pugs, chihuahuas, frenchies and Boston terriers. I'd lay in the middle of the field and let them run and jump all over me. Ah, what a life.


Order Camera Shy

Time Posted: Feb 19, 2024 at 8:00 AM Permalink to Behind the Scenes Of Camera Shy Permalink
Tank Garage Winery
February 18, 2024 | Tank Garage Winery

Hot Fuss X Dumplings

Hot Fuss at a counter in Chinatown

Lunar New Year is upon us, and it's time to ring in the Year of the Dragon with explosive flavor and unforgettable feasts!

This year, we’re cranking up the celebration with a match made in flavor heaven: the fiercely delicious Hot Fuss white wine and mouthwatering dumplings, a symbol of prosperity and good fortune!

We’ve included two delicious dumpling recipes to choose from: Pork and Cabbage Dumplings and a Kale, Egg and Mushroom Dumpling for our veggie lovers.

With its vibrant notes of citrus, pear, and a touch of spice, Hot Fuss is the perfect wine to complement the savory and satisfying flavors of dumplings. It's a flavor fusion so good, it deserves its own fireworks display!

A note from the chef – the recipes below can be easily made with store-bought dumpling/posticker wrappers, but making your own dough can be extreely satisfying (and even more delicious). Choose your own adventure!


Pork and Cabbage Dumplings


Dumpling Dough (or use store-bought dumpling wrappers):

2 ½ cups unbleached all-purpose flour

¾ cup warm tap water


1 pound ground pork, preferably Kurobuta pork (or other type that’s not too lean)

2 ½ cups, loosely packed, finely chopped Chinese cabbage

1 stalk green onions, finely chopped

1 teaspoon minced ginger

2 tablespoons soy sauce

¼ teaspoon ground white pepper, optional

1 teaspoon sesame oil


The beginning of dumpling dough.

For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula  or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.

For the filling: Combine all the filling ingredients in a bowl and mix well.

Making dumpling wrappers

To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.

Filling the dumplings

Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.

To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.

Kale, Egg and Mushroom Dumplings


Dumpling Dough (or use store-bought dumpling wrappers):

2 ½ cups unbleached all-purpose flour

¾ cup warm tap water


2 Tablespoons vegetable oil, divided

2 large eggs, beaten

2 stalks green onions, finely chopped

2 cloves garlic, minced

10 ounces spinach, roughly chopped (fresh is best but frozen is fine if well drained)

1 tablespoon water

1 cup grated garrots

6 edium dried shiitake mushrooms, soaked in warm water to reconstitute, finely diced (about a 1/2 cup)

2 tablespoons soy sauce

kosher salt

1/2 teaspoon sesame oil


For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula  or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.

Dumpling filling cooking in a pan

For the filling: Preheat a wok over medium-high heat for about 1 minute. Add 1 tablespoon of the vegetable oil and heat for about 5 seconds, or until it starts to shimmer. Add the eggs, gently scramble them, and cook until the curds are medium hard. You don't want the eggs too soft or rubbery. Remove the wok from the heat, transfer the eggs to a medium bowl, and set aside. Rinse the wok and dry it completely.

Return the wok to the stove and preheat over high heat for 10 seconds. Add the remaining 1 tablespoon of vegetable oil, and immediately add the onions and garglic. Stir vigorously for 30 seconds to allow the aromatics to release into the oil. Add the spinach and water, and stir and toss for about 30 seconds to cook down the greens. Add the ggs, carrot, and mushrooms and stir well to combine. Add the bean thread, stir, and reduce the heat to low. Add soy sauce and stir to combine. If you are not attentive, the bean thread may stick to the wok. Stir continueously and adjust the heat if necessary. Ad salt to taste, if needed. Add the sesame oil. Sitre once again, then remove the wok from the heat and transfer the filling to a medium heatproof bowl to help keep it cool. Set the filling aside.

To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.


Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.

To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.

Soy-Ginger Dipping Sauce


⅓ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon chopped cilantro

1 stalk green onion, finely chopped

1-2 cloves garlic, finely chopped

1 teaspoon peeled and minced fresh ginger

1 teaspoon chili sauce, optional


To Make The Sauce: Mix all the ingredients in a small bowl. If you have time to let it sit for at least 30 minutes, the flavors will meld together. The longer the mixture rests, the more intense the flavor becomes. Once mixed, the sauce will keep in a sealed container in the refrigerator for up to a week.

Recipes sourced from Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou

Time Posted: Feb 18, 2024 at 8:00 AM Permalink to Hot Fuss X Dumplings Permalink
Tank Garage Winery
January 24, 2024 | Tank Garage Winery

Napa Valley Winter Guide

As the vineyards hibernate under a blanket of frost, Napa Valley transforms into a cozy haven, and honestly, it’s a great time for a getaway. Sure, it’s a little bit chillier, but nothing warms the bones quite like some of the best wines in the world!  With lower crowds, and still generally moderate temperatures, we think winter is still an amazing time to savor the beauty of the Napa Valley. Here’s our quintessential guide for your perfect winter long weekend (and some extras for good measure)!


Arrive and Relax

Head out so you can arrive in Calistoga early on Friday morning. There’s a lot of wonderful places to stay in here, but our faves are Calistoga Motor Lodge, and Dr. Wilkinson’s Resort and Spa. Both spots perfectly blend hip luxury with vintage vibes, and, most importantly, both have the quintessential Calistoga Spa experiences. After dropping your bags at the desk, we recommend heading straight for a spa treatment! Calistoga is famous for its rich volcanic ash mud baths that are meant to relieve joint pain and leave you feeling rejuvenated. Afterwards, take an hour or two to lounge in their heated mineral pools, and then head to House of Better for a bite to eat.

Ready for the coolest part of the Napa Valley?

After your refreshing spa session, you’ll be ready for some exploration…and wine! Stroll or bike (lots of hotels have rentals) down Lincoln Street, on your way to the coolest destination in the Napa Valley (ok, we are biased but…), TANK GARAGE WINERY! Check out some of our fave local shops on the way. Our pals at Field Trip are where it’s at for all things plants and other unique oddities, Mad Mod Shop has rad retro-inspired women’s clothes, West of Poppy is an awesome hip boutique, and The Vintage Treehouse and Rags to Riches are our top picks for all things vintage and antique! That’ll get you all the way to Tank, where our crew will be waiting to taste you through all the cool shit we’re currently offering.

Dinner and a Nightcap

Grab a bottle from us to go, of course, and head to one of our faves for dinner. Feeling like a chill early dinner and love BBQ? Head to Buster’s Barbecue and Bakery right across the street from Tank! Want a fail-proof go-to with killer vegetarian options? Lovina is awesome. Italian Food? Head to Fleetwood. French Creole? Evangeline. Feelin’ fancy? Head to Solbar at Solage!

Looking for a little after-dinner Nightcap? Head to Susie’s for the real local experience. A little divey watering hole where the beer is always cold, but the bar selection is extensive, and they make a mean vodka martini. Picobar won’t disappoint if you love tequila, mezcal, or just want a beautiful artisanal cocktail.

Other Special Mentions for Calistoga Lodging

Indian Springs – upscale, spa services, manicured

Calistoga Wine Way Inn – cozy, quaint, great location

Auberge Solage Resort – luxe, modern, eye candy

Brannan Cottage Inn – stylish, simple, updated Victorian architecture


Let’s Move!

Rise and shine! The valley is waiting for you! Let’s get that blood flowing before the wine does. We recommend starting the day with a hike, so you can take in some awesome wine country views. But first, coffee! We love Bella Bakery for a classic cup of coffee, espresso drinks, quiche, pastries, breakfast burritos etc. Sam’s General Store is another good option for that morning pick-me-up.

Head towards Bothe Napa Valley State Park to get a great dose of wine country wellness. The Ritchey Canyon Trail is a moderate and beautiful hike that’s open all-year round and takes about 2 and a half hours to complete. Want something a little more challenging? Check out the Bay Area Ridge Trail. Feelin’ a little lazy and just wanna focus on the wine and food (no judgement from us, that’s for sure)? The Redwood Trail is much easier and should take a little over an hour to complete!

Wine + Adventure

Hopefully you brought some snacks on the hike because it’s time to sneak in another wine tasting. Head over to our pals at Lola Winery! They make beautiful and unique wines with minimal intervention, and their staff is awesome. Other cool spots we’re into: Picayune Cellars for something cozy, Tamber Bey to drink awesome wine while you hang out with horses, and Chateau Montelena if you want to get a great history lesson and taste the classics.

Head down to St. Helena and spend the rest of the day enjoying its picturesque charm. Gott’s Roadside for lunch should fill all those post-hike cravings you’re looking to satisfy. This is the perfect spot for burgers, fries, and other solid comfort foods, plus milkshakes, beer, and lots of delicious drinks! They have good salads too if you’re trying to save up that appetite for dinner.

The Cliff Family crew have incredible wines available, as well as a killer food truck on property! Orin Swift is another super cool place to check out for bold wines and a very cool, non-traditional vibe.

Dinner and a Movie

The food options here are endless depending on what you’re looking for, but for the ideal winter vibe, we suggest checking out Charter Oak. They have simple, farm-to-table shareable plates that are cooked open an epic hearth that is on display for the whole dining room. The atmosphere can’t be beat, and the flavors are fresh as hell, so we recommend at least stopping in for a snack and a drink! On top of that, if you want to bring your own wine, the corkage fee is waived for the first bottle. Then stop over at Cameo Cinema for awesome movie selections in old-school digs. They also do throw-back movies and have special events with directors, film critics and scholars if you’re into that sorta thing.

Other Eats in St. Helena that we Love:

Cook St. Helena – elegant, cozy, homemade pasta

Himalayan Sherpa Kitchen – casual, big ethnic flavors, vegan options

Tra Vigne – family friendly, pizza, comfort foods

Goose & Gander – rustic, basement bar, inventive cocktails

Press – if you’re looking for a Michelin-Starred experience to remember



Let’s make our way down to the town of Napa today. Looking to start the day with another hike? Check out Rector Dam Hike, Westwood Hills Park, or The Skyline Trail. Then go to Naysayer Coffee for the best coffee in town: this is a local family-operated shop with incredibly fresh, beautiful beans, and impeccably crafted espresso drinks. You’ll be ready for some nosh after that, and we suggest Winston’s for some of the best breakfast/brunch food you’ll probably ever eat. La Cheve and Petit Soleil are also excellent backups for a mid-morning fuel-up.

More Wine…duh

You gotta go visit our pals at Gamling & McDuck right in Downtown Napa. They focus primarily on Chenin Blanc and Cab Franc, blending Loire and Napa Valley vibes into stunningly beautiful expressions of their chosen varieties. Plus, they’re cool as hell. Right across the street from them, check out Benevolent Neglect: hand-crafted and minimal intervention wines with a wide range of varieties. Their tasting room is funky/chic, decked out with record player, and option to BYO vinyl, plus there's already a great collection available to choose from!

Speaking of which…let’s do some shopping? You might want to check out Folklore before you hit up Benevolent Neglect for their great vinyl selection. They’ve also got snacks and a full bar if you’re feeling spicy and have got a DD for the day. Napa Bookmine is where it’s at for new and used books. Jeffries General has cool and eclectic gifts and food items. Then head over to the Napa Oxbow Market for a ton of other cool shops and food options! If you’re hungry, we recommend grabbing a bite at Loveski Deli, or stopping at Hog Island for some oysters. Both are in the Oxbow.

Wrap up the Day in Style

Hop back in the car and head 10 minutes up the Silverado Trail to our sister winery, James Cole. James Cole shares the same ownership and winemaking team as Tank and presents a completely different style: crafting luxurious and premium Cabernet Sauvignon and Bordeaux Blends on a gorgeous, romantically hip Estate Vineyard! These wines are a stunning representation of what the Napa Valley has to offer, and the perfect idyllic setting to close out your wine-tasting adventures!

Before you go back to reality, you’re gonna need one last Wine Country feast! If you’re ready to splurge a little, you can’t go wrong with a favorite Napa main-stay, Bistro Don Giovanni. If you’re willing to head a hop, skip and jump away to Yountville, we also love Bistro Jeanty (make sure to get the tomato soup), and Ciccio for killer Italian fare. Trying to keep it cheap? No prob. We love Mother's Tacos, Kitchen Door, and Yak & Yeti.

Other Cool Places to Drink Wine in Napa:

Brown Estate – black-owned, refined, bold flavors

Brendel – unpretentious, fun, organic

St. Clair Brown – beautiful garden, very small production, nuanced flavors

Cadet – bar vibes, cool urban feel, huge selection

Bay Grape Napa – shopping, unique local options, informative staff

Time Posted: Jan 24, 2024 at 10:53 AM Permalink to Napa Valley Winter Guide Permalink
Tank Garage Winery
January 10, 2024 | Tank Garage Winery

Crushed Hearts with Easy Coconut Chicken and Sticky Rice

Our funky and bright carbonic white, Crushed Hearts is the perfect wine to cure the January blues, and even better when it's paired with Thai flavors. This easy dish can be made in one pot, and all the ingredients are hella cheap. We think it's ideal for a winter weeknight dinner that's cozy and comforting, with that fruit-forward carbonic kick that perfectly compliments the herbs and rich coconut.


1½ pounds boneless, skinless chicken thighs
¼ cup neutral oil, such as safflower or canola (Olive oil works fine though!)
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
1 ½cups short-grain white rice (sushi rice works well)
1 ¾cups chicken broth
1(13.5-ounce) can coconut milk
1 yellow bell pepper seeded and chopped
½ cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ cup)
2 tablespoons coarsely chopped cilantro
Sriracha, for serving

Step 1

Heat oven to 375 degrees. Rub oil on chicken thighs and season with salt and pepper.

Step 2

Heat oil in large pot, or dutch oven, and begin frying chicken thighs until there is no longer any pink. This should take about 5 minutes. Transfer chicken to a plate.

Step 3

Add a little more oil to the same pot and add garlic and ginger, stirring for about 30 seconds, or until fragrant. Add rice to pot, and stir to coat with oil, garlic and ginger. Add the chicken broth, coconut milk, bell pepper, cashews, scallions and salt and stir to bring up any brown pieces from the bottom. Place the pieces of chicken on top, and then bring pot to a boil on high.

Step 4

Cover pot and place in the oven for 20-25 minutes until rice is tender and chicken completely cooked. Take out, sprinkle cilantro all over, and serve! Add sriracha or hot sauce of your choosing. Enjoy!


Get Crushed Hearts


Time Posted: Jan 10, 2024 at 7:12 PM Permalink to Crushed Hearts with Easy Coconut Chicken and Sticky Rice Permalink
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