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Tank Garage Winery
March 24, 2022 | Tank Garage Winery

5 Spots to Drink Wild Child This Summer in Sunny Northern California β˜€οΈ

Wild Child RosΓ© during sunset at Baker Beach in San Francisco.

1. Baker Beach

Every once in a while, the sun shines bright in San Francisco, and everyone flocks to the nearest park or beach to soak up the sun and day drink. With a stunning view of the Golden Gate Bridge, head to Baker Beach with a cooler full of wine and snacks because once you get here you won't want to leave. Look out for Gray-green serpentine protruding among the cliffs between Fort Point and Baker Beach. Serpentine forms when rocks deep in the earth’s crust are altered and forced to the surface. The northernmost end of Baker Beach is frequented by clothing-optional sunbathers if you're into it! πŸ˜œ

Lake Tahoe's vibrant blue water surrounded by trees.

2. Lake Tahoe

Lake Tahoe is nature at its best! This large freshwater lake (the nation's second deepest lake) is located in the Sierra Nevada Mountains, straddling the border of California and Nevada. The crystal clear water is perfect for swimming, kayaking, paddle boarding, and boating. The mountains tower above in all directions boasting miles of hiking trails, and loads of natural vistas. Fun fact: The water in Lake Tahoe is 99.994% pure, making it one of the purest large lakes in the world!

Point Arena Lighthouse on the Mendocino Coast.

3. Mendocino Coast

With jaw-dropping views with each turn of the road, the Mendocino Coast is truly a hidden gem and not to be missed if you are traveling to Northern California! Rural and desolate in the best way, many of Mendocino's first residents came from Maine, so it is not surprising that the architecture resembles that of a New England village, with charming Saltbox cottages, and stately Victorian mansions. Don't miss the Point Arena Lighthouse, an iconic landmark on California's northern coast!

Big Sur's famous Bixby Bridge along the coastline.

4. Big Sur

Jagged cliffs pummeled by enormous waves line the scenic Pacific Coast Highway along Big Sur, creating some of California's most memorable ocean vistas. Give yourself plenty of time for stops along the way! The Point Lobos State Reserve has amazing coves, seals and otters swimming, tidepools, and more. The view at McWay Beach in Julia Pfeiffer Burns State Park is well worth the short trek, with a waterfall flowing straight into the ocean. Bixby Bridge, one of the most photographed bridges in California, is a marvel of engineering from the 1930s. 

Geothermal pools in Lassen Volcanic National Park.

5. Lassen National Park

When planning a trip to Northern California, folks tend to go to Lake Shasta, the Redwood National Forest, and of course, Yosemite. Don't make the mistake of missing this rad park! Like a mini Yellowstone, Lassen Volcanic National Park is a geological wonderland. Only 400,000 people make their way to Lassen across all four seasons, significantly less than the other famous parks in the area. California's most underrated national park has great trails for hiking, colorful lakes, hydrothermal sites, and volcanic peaks. 

Email or DM us a picture of your Wild Child Rosé in the wild and we'll send you a code for $1 shipping on your next order of 2 or more bottles πŸ˜‰ 

Time Posted: Mar 24, 2022 at 12:00 AM Permalink to 5 Spots to Drink Wild Child This Summer in Sunny Northern California β˜€οΈ Permalink
Tank Garage Winery
February 15, 2022 | Tank Garage Winery

The One Where Tank Goes To Hog Island Oyster Co.

California Gigolo and a menu from Hog Island Oyster Co.

We ❀️ Hog Island Oyster Co.

With incredible acidity and juicy flavors that practically explode in your mouth, California Gigolo is the perfect pairing to the briny sweetness found in oysters, and more specifically, oysters from Hog Island Oyster Co.

While we love taking road trips out to the coast to visit their oyster farm in Tomales Bay, we're grateful to have Hog Island Oyster Co.'s Napa location a hop, skip, and a jump from Tank Garage Winery. Started in 1983, Hog Island is known as one of the top oyster locations on the west coast, raising five different oyster varieties as well as Manila clams on 160 acres of intertidal lands in Tomales Bay. 

The back label of California Gigolo and two shucked oysters.

So why does California Gigolo work so well with Oysters, you might ask? The Grüner-Veltliner, which represents 60% of the blend, was sourced from the rolling hills of Edna Valley by San Luis Obispo. The vineyard's close proximity to the Pacific Ocean offers diverse soils rich with volcanic and marine sediments, which translates to a complex minerality that works brilliantly with shellfish.

California Gigolo with Oysters on the half shell and french fries

We ordered a sampler of five different oyster varieties: Sweetwaters, Atlantics, Kumamoto, French Hog and Olympia. Our personal favorite was the Hog Island Sweetwaters, which offer a slightly sweet and briny flavor with an almost smoky finish, bringing out the juicy peach and citrus notes in California Gigolo.

Person drinking California Gigolo

A little more on California Gigolo

Every Woman's Dream. Every Man's Fantasy. Or so we're told.

If you're looking for pleasure, let us give you a card for California Gigolo, a sexy, groovy white wine that'll make your tongue moan.

A California blend of 60% Grüner Veltliner, 26% Roussanne, 8% Chenin Blanc, and 6% Grenache Blanc, we went for a quaffable, poundable (😘) style that just tastes yummy. The star of this wine is the Grüner we sourced from the rolling hills of Edna Valley by San Luis Obispo. Just east of the Pacific Ocean, this is one of the coolest viticultural areas in California, with long passionate growing seasons, and diverse soils with volcanic and marine sediments and throbbingly rock hard shale. 

So how did we make it? Picked for flavor, hand-harvested, whole cluster direct to press, racked off of gross less, chilled fermentation in stainless steel and Austrian puncheon! The result is Grüner Veltliner that is both round with flavor while maintaining a fresh and crisp finish. Damn, we love this Austrian grape, it swings both ways. Add in the Roussanne for some additional herbal complexity, plus a few more friends, and we truly have a delicious wine.

How 'bout we unbutton its shirt and get a big waft of that sexy cologne. Wads of gorgeous aromas of citrus and nectarine swirl out of the glass, unzipping the pants to delectable herbaceous flavors of grapefruit, lemongrass, and peach supported by notes of white pepper and dill. With incredible acidity, the juicy flavors practically explode in your mouth, and drip down your neck and chest (RECORD SCRATCH)... ok, maybe we took it too far.

So, ahem, the label.

Sometimes we feel like the only winery truly celebrating the late '70s and early '80s. In this case, we're drawing on our nostalgia and busting out that old Betamax tape we've been hiding under our mattress. Though Betamax would ultimately lose the war against the technically inferior VHS format, we have fond memories of its high-quality presentation and retro packaging. Ok, it's also another nod to old porno films, but if we don't carry that torch, what winery will?

California Gigolo and fries
Time Posted: Feb 15, 2022 at 10:00 AM Permalink to The One Where Tank Goes To Hog Island Oyster Co. Permalink
Tank Garage Winery
January 31, 2022 | Tank Garage Winery

Down the Bottling Line

Every winery has its own unique way of bottling. Curious about how your favorite winery in Napa does it? Everything is done on-site in our winemaking facility in Napa...on the back of a big rig backed up to our warehouse, of course. Our bottling process is simple and straightforward with quality in mind. Workers monitor each station and the whole process operates like a choreographed dance.  For the day, the cellar buzzes with the non-stop whirr of equipment and clink of bottles as they move down the line.

Let's take it step-by-step.

Step 1:

Empty bottles are taken from their cases and placed onto the conveyor headed straight to the bottle filler. 

Ed emptying bottles onto the conveyer.

Step 2: 

As the bottles move onto the wheel, vacuum and compressed air blow out any cardboard dust. The wine feeds from the tank inside the winery into a reservoir on the top of the bottle filler which fills 6 bottles at a time. 

A bottle of Pleasure Trip surrounded by Mcdonalds french fries.


A gas line delivers nitrogen which serves two purposes: it protects the wine from exposure to oxygen and degasses the wine, removing any lingering carbon dioxide. 

A bottle of Pleasure Trip surrounded by Mcdonalds french fries.

Step 3: 

The filled bottles are moved down the line, where a screwcap or a traditional cork is added to seal the bottle. Any guesses on what the wine pictured below could be? 

A bottle of Pleasure Trip surrounded by Mcdonalds french fries.

Hint: "For the label, we’re taking it back to our vintage roots with an image of a woman adorned in flowers."

Step 4: 

The bottles continue down the line where two to three workers place capsules over the mouth. 

Christie placing caps on bottles.

Step 5:

Each bottle is placed onto a pedestal, where the machines rotate the bottle 180 degrees to perfectly apply the front and back labels. Peep the example bottle displayed on the left, to make sure the machine is operating correctly. Quality control, folks!

Left: Dopamine on a pedestal for comparison. Right: The back labels of Dopamine.

Step 6:

Once the bottles have made it through each station, they are re-packaged into the same boxes they started in.

Hands placing bottles of Make Money into empty case boxes.

Step 7:

The cases are labeled, pushed through a tape dispenser, and placed on pallets. Ready for transport! 

That's a wrap!

Michael seran wrapping cases of Make Money.

Follow our journey on Instagram to stay in the loop!


Time Posted: Jan 31, 2022 at 7:00 AM Permalink to Down the Bottling Line Permalink
Tank Garage Winery
January 20, 2022 | Tank Garage Winery

Mushrooms and Wine

If there’s one thing we love about winter in California, it’s the abundance of wild mushrooms growing up and down the coast. Chanterelles, Black Trumpets, Hedgehog and Porcini mushrooms are just a few of the fantastic fungi we’ve come to love, and they make an excellent pairing to the cool, California wines found at Tank Garage Winery.

Wild mushrooms in tree

So, what are mushrooms exactly, and why do we love pairing them with our wines? Mushrooms, as we know them, are the reproductive fruiting bodies of certain types of fungi and the majority of the organism grows beneath the soil's surface in a vast network known as mycelium. Fungi are different from plants and animals and belong to their own kingdom. You are probably most familiar with the edible species Agaricus Bosporus, more commonly known as the white button mushroom, cremini or portabella mushroom, depending on its growth stage. These, along with the countless other edible mushroom species, make a wonderful pairing for both red and white wines, depending on the preparation. We have our minds set on making a mushroom risotto (scroll down for the recipe), which we think will pair swimmingly with our limited release, Barn Dance Mourvèdre.

A large Hedgehog mushroom.

Some of our favorite species of mushrooms are not cultivated commercially, so the only way to access them is through foraging or connecting with a local mushroom purveyor. To celebrate our love of nature and newly found hobby, we took a trip to Salt Point State Park, located in Sonoma County CA for a day of mushroom hunting and taking in the beauty of the California Coast. Salt Point State Park is the only California state park that allows mushroom collecting for personal use, and there is a bag limit of three pounds of mushrooms per person, per day. We’re very fortunate to have access to these lands and it is important that we pay our proper respects.

Therefore, we follow these guidelines while foraging:

- Only pick what you will consume, and never pick more than 10% of what’s growing in a specific area to ensure mushrooms will continue to fruit in that area for years to come.
- Don’t disturb the vegetation. The ground cover is essential to the mycelium (mushroom ‘roots’) growing underneath so it is important that you do not dig into or rake away the soil in search of mushrooms.
- Don’t litter! And if you see trash on the trail, pick it up. We’ve got to take care of our Mother Earth, so always leave the trail better than you found it.
- Only pick mushrooms where it is legal to do so.
- Last, and certainly not least, we do not recommend consuming wild mushrooms unless you are or are working with an experienced forager to help identify your finds. Remember – many mushrooms have lookalikes and some can be deadly toxic. The number one rule to remember is “When in doubt, throw it out.”

It was a perfect day for foraging, and we were blessed with an abundance of Black Trumpet and Hedgehog mushrooms growing along the trail. In addition to these amazing finds, we also spotted a few Oyster mushrooms and a Yellowfoot Chantrelle. After hiking 15+ miles over the course of the day, we finished our hike at sunset along the coast, watching the waves crash against the rocky shoreline. We're already counting down the days until our next mushroom adventure!

Grace showing off a handful of Black Trumpet mushrooms foraged on our hike.

Many of the edible species we gathered on our mushroom hike can be found at groceries here in California. Two of our favorite purveyors in California are Far West Fungi and Foggy Dew Fungi, who both offer a wide array of mushrooms (and even your own mushroom growing kits). Edible mushrooms species can be found throughout the United States, and we recommend checking out your local mycological society for information on mushrooms in your area.

mushroom harvest on table

A few tips on cooking mushrooms:

- Always clean your mushrooms! While you may have heard an outdated warning that washing leads to waterlogged mushrooms, w recommend placing your mushrooms briefly in a large bowl of water to rinse away any debris. Afterward, you can use a damp paper towel to remove any remaining debris. If you are using wild/foraged mushrooms, you may need to use a brush to aid in the cleaning process. Gently pat your mushrooms dry with a paper towel and they are ready for cooking!

- We recommend a 'dry fry' method by placing cleaned mushrooms in a hot pan without oil. As the mushrooms cook, they release their juices and evaporate, leading to a more concentrated flavor. Once the mushrooms begin to brown (about 5-10 min), add a bit of oil or butter to achieve a crispy exterior and season them to taste. We prefer to use a cast iron pan for this process, but you can use any non-stick pan you desire.


mushroom risotto

Mushroom Risotto 

Serves 6


1 qt mushroom stock
water, as needed
2 lbs mushrooms, sliced (we recommend using several varieties)
olive oil
1 ea yellow onion, minced
1 head garlic, minced
1/2 c dry white wine
1 1/2 c Arborio rice
4 tbs butter
1 c parmesan cheese, finely grated with a microplane 
kosher salt, to taste
black pepper, to taste
microgreens (optional) to garnish

Tools Needed:
chefs knife
cutting board
1 sheet pan
mixing bowl
1 large cast-iron skillet or sauté pan with 4" sides or a dutch oven
1 wooden spoon or heat-proof spatula
1 microplane
tasting spoons
serving bowls




Bring mushroom stock to a low simmer over the stove and hold for later use. 

Using the dry fry method, cook mushrooms in batches in a hot cast iron or nonstick pan without oil. This method allows the mushrooms to cook in their own juices, leading to a more concentrated flavor. Once the mushrooms begin to brown (about 5-10 min), add a bit of oil or butter to achieve a crispy exterior and season them to taste. Set a side on a sheet pan lined with paper towels for future use. 

While your mushrooms are cooking, mince onion until the pieces are approximately the size of a grain of rice. Mince garlic and set aside.

In a large cast-iron skillet, heavy sauté pan or dutch oven, heat approximately 2 tablespoons olive oil until you see a slight ripple indicating the oil is hot. Add minced onions, season with salt and sweat over medium heat until translucent and completely soft (taste the onions to make sure they are soft. Nobody likes crunchy onions in risotto). Do not brown your onions! Once onions have cooked, turn the heat to low, add garlic, season and stir until fragrant. Add Arborio rice and stir to coat with oil. Keep on stirring to parch the rice – do not brown the rice!

When the rice has taken on a slightly translucent appearance (approximately 2-3 minutes), add the wine and stir continuously. Tip: Make sure to rub your spatula across the bottom of the pan to pick up any bits of fond from cooking the onions and garlic! Reduce wine while stirring gently until fully absorbed. 

Adding 1/2 c of stock at a time, gently but continuously stir the rice until all the liquid has been absorbed. This process may use more than 1 qt of stock – if you need more liquid, water can be used to finish the cooking process.  Note: The continuous stirring, along with the slow additions of liquid, is what creates the creamy texture Risotto is known for. Don't rush this step, and don't leave your pan unattended. Taste the rice throughout this process to test for doneness and season as needed. Rice should be al dente. 

Add butter and parmesan and stir until fully incorporated. Add mushrooms, reserving a few of each variety for garnish. Taste and season as needed.

To serve, garnish with a bit of the reserved mushrooms, a bit of freshly grated parmesan and herbs (optional). 

Tip: Have leftovers? Cool mixture and form into 1" balls or small disks. Coat with flour, egg wash and panko to fry up for some killer Arancinis later on in the week! (These can also be frozen for up to 1 month)

Recipe by Grace Coyne

Time Posted: Jan 20, 2022 at 12:19 PM Permalink to Mushrooms and Wine Permalink
Tank Garage Winery
January 12, 2022 | Tank Garage Winery

It's Ramen Night 🍜

Ramen paired with The Benefits of Solitude

Tank does ramen night. 🍜

Cold winter nights call for a soul-warming bowl of soup, and in our humble opinion, that soup is ramen. Ramen is a Japanese noodle soup, with a combination of a richly flavored broth, with noodles and a selection of meats or vegetables, often topped with a boiled egg. 

Our recipe isn't your dorm room Top Ramen, but it also won't take 48 hours babysitting a broth over the stove. So, pour yourself a glass of The Benefits of Solitude, whip up the recipe below and enjoy the pairing magic. ✨

To help you stock up on this irresistible red, use code SOLITUDE at checkout to score $25 off your next 4+ bottle order. Offer expires 1/31 

Ingredients (Makes ~ 2 servings)

• 1 pkg Shin Ramyun
• 6 oz Braised Pork Shoulder
• 2 Eggs, Soft Boiled
• 1/2 cup canned Bamboo Shoots, Julienned
• 1/2 cup Green Onion, chopped
• 1/2 cup Mung Bean Sprouts
• 1 cup Spinach
• Soy Sauce, as needed
• Hot Sesame Oil, as needed
• Sriracha or other hot sauce, as needed

One of our favorite things about ramen is that the dish is completely customizable. The above ingredients are our favorite combination, but feel free to add things like sliced shitake mushrooms, nori (seaweed), bok choy, swap the pork for your favorite meat or add any of your favorite vegetables. 

A note on making soft-boiled eggs: Boil for ~5 minutes in shell and transfer to an ice-water bath to stop the cooking process. This will yield an egg with set whites and creamy yolk.




Begin by bringing ~3 cups of water to a boil. Add the seasoning packets that come with the noodles and stir to combine. Add uncooked noodles and simmer for five minutes. Remove noodles and save the cooking liquid. 


Using two large soup bowls, add cooked noodles and arrange the pork shoulder, soft-boiled egg, bamboo shoots, mung bean sprouts and spinach on top. Ladle hot cooking liquid between the two bowls and garnish with chopped green onion. 


Season to taste with soy sauce, hot sesame oil and your favorite hot sauce (we used Sriracha). 

Pair with 2019 The Benefits of Solitude, Red Wine, California

To help you stock up on this irresistible red, use code SOLITUDE at checkout to score $25 off your next 4+ bottle order. Offer expires 1/31 

Recipe by Grace Harper 
Time Posted: Jan 12, 2022 at 1:00 AM Permalink to It's Ramen Night 🍜 Permalink
Tank Garage Winery
November 15, 2021 | Tank Garage Winery

Draw Me like One of Your French Fries 🍟

In life, there are certain pairings that, after finding each other, become inseparable. Such as; peanut butter and jelly, Cheech and Chong, macaroni and cheese, Kanye and Kanye, to name a few. According to the experts (us), you haven't lived until you have tried the pairing you didn't know you needed: sparkling wine and french fries.

A bottle of Pleasure Trip surrounded by Mcdonalds french fries.

Merriam-Webster dictionary first recognized the term “fast food” in 1951. Following World War I, automobiles became popular and more affordable. At that time, restaurants introduced the drive-in. 

Fun fact: The first Happy Meal was served in June of 1979.

fries dropping on sparkling bottle

It's National Fast Food Day so we are celebrating with, arguably, the best french fries on the planet. The salt and crunch from McDonald's fries are the perfect balance to the zesty acidity and small bubbles from Pleasure Trip.salt and fat + high acid and bubbles If you want to try this pairing, you better get your hands on Pleasure Trip before it's gone for good! πŸ€©



Time Posted: Nov 15, 2021 at 11:20 AM Permalink to Draw Me like One of Your French Fries 🍟 Permalink
Tank Garage Winery
November 3, 2021 | Tank Garage Winery


With a history dating back to 1870 in Tasmania, Australia, Blundstone has long been the footwear of choice for everyone from war soldiers, expeditionists, factory workers, farmers, artists, chefs, and even winemakers.

Our winemaker, Bertus, has been wearing Blundstones for 10 years now so we're stoked to announce that we got him featured

"I got my first pair in 2011 when I was here for harvest. I'm a fan, yeah a Blundstone believer."

Bertus sporting his Blundstone Bunnies in the cellar.

In 1968, Blundstone introduced the 500 series (colloquially known as "Blunnies") which were laceless, elastic-sided, ankle-length boots. Made from durable weatherproofed leather, with a cushioned midsole, and slip-proof outsole, Blunnies were ideal work boots for the heat, sun, mud, dust, river crossings, and other hazards encountered in the Australian outback.

To celebrate Bertus' feature, we created a special offer:

Use code: BLUNDSTONE for $1 shipping on 3+ bottles.

Shop Current Releases

Read The Article

Time Posted: Nov 3, 2021 at 9:31 AM Permalink to #LiveInMyBlundstones Permalink
Tank Garage Winery
October 25, 2021 | Tank Garage Winery

You Gourd To Try This Recipe πŸŽƒπŸ‚


Curried Butternut Squash and Lamb Stew with MDNA Mixed Blacks Red Wine

Curried Butternut Squash & Lamb Stew

Fall is here and we're ready for all things cozy. This curried butternut squash and lamb stew warms the soul and is a knockout pairing for our latest mixed blacks red wine, MDNA. 

To help you stock up on this irresistable red, use code FALLRECIPE at checkout to score $25 off your next 4+ bottle order. Offer expires 10/31 

Ingredients (Makes ~ 4 servings)

• 1 Tbs ground cumin
• 1 Tbs ground cardamom
• 1 Tbs ground coriander
• 1 Tbs teaspoon turmeric
• 1 Tbs cinnamon
• 2 tsp freshly ground black pepper, plus more to taste
• 1 tsp of cayenne pepper
• 1 Tbs salt, plus more to taste
• 1 lb lamb stewing meat, trimmed and cut into 1-inch cubes
• 1 small onion, peeled and thinly sliced
• 2 Tbs tomato paste
• 1/2 head garlic, peeled and minced
• 3 cups chicken broth (low-or-no-sodium)
• 1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
• 1 19-ounce can chickpeas, drained and rinsed
• 1 tablespoon chopped fresh cilantro
• Toasted Pepitas
• Lime juice as needed


Curried Butternut Squash and Lamb Stew simmering on the stove in a green Le Creuset dutch oven.



Combine the spices and salt in a bowl. In a separate bowl, add approximately 1/3 of the spice mixture along with the lamb and toss to coat well. Meanwhile, heat approximately 2-3 tsp of olive oil in a dutch oven or large cast-iron pot. Add lamb a few pieces at a time – if the meat is overcrowded, it will not brown properly. Turn the pieces until lamb is browned on all sides, which should take about a few minutes per batch. Add a teaspoon of oil as needed between batches. 


Once all the meat has been browned, set lamb aside and drain any remaining oil from the pan. Add two teaspoons of oil over medium heat and combine with the remaining spice mixture, stirring constantly. Once the spices become fragrant, add onion to the pot and cook on medium-low heat for 3-5 minutes, or until the onions are translucent and soft. Stir in the garlic and cook for 15 seconds. Add tomatoes paste and cook, stirring constantly until the paste turns a dark rust color. Add the lamb and chicken broth and bring to a boil momentarily before reducing to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for another ten minutes, or until the stew is a thick consistency and the squash is tender.


Season with salt, pepper and lime juice to taste and garnish with freshly chopped cilantro and toasted pepitas. This dish is wonderful with basmati rice, cous-cous or grilled naan bread.

Pair with 2018 MDNA, Mixed Blacks Red Wine, Dry Creek Valley

To help you stock up on this irresistable red, use code FALLRECIPE at checkout to score $25 off your next 4+ bottle order. Offer expires 10/31 



Recipe adapted from a NYT Recipe by Grace 
Time Posted: Oct 25, 2021 at 1:24 AM Permalink to You Gourd To Try This Recipe πŸŽƒπŸ‚ Permalink
Tank Garage Winery
October 15, 2021 | Tank Garage Winery

Leave It Better than You Found It πŸ₯Ύ

We're STOKED to release this brand new collab with our friends over at Wild Tribute!

 Baelei sporting our new Wild Tribute Tank in Stone Green, featuring our tasting room.

To honor our national parks and public lands, a portion of each shirt sold will be donated to protect and preserve these wild and historic places. With your support, "4 the Parks" donations have eclipsed $1,000,000.

We carry a stone-green tank and a heather gray tee. The graphic on these is INSANE. 

Aaron sporting our new Wild Tribute tee in Heather Grey, featuring our tasting room.

To celebrate, we put together a list of the 5 most underrated National Parks to visit this autumn so you can sport the new gear!

Fall is the BEST time to plan a US National Park vacation. Why? Fewer crowds, perfect temperatures, stunning fall colors, and abundant wildlife!

⬇ β¬‡ ⬇

Turquoise waters at Dry Tortugas National Park.

1. Dry Tortugas National Park 

The best time to visit the Dry Tortugas is during the dry season: November through April. These seven, small islands (only 70 miles and a three-hour boat ride from Key West, Florida) are home to another one of our least-visited national parks, welcoming fewer than 80,000 visitors per year. Dry Tortugas is perfect for snorkeling.  The coral reefs and seagrass beds are still prime habitats for marine life so expect to encounter corals, manatees, turtles (Tortugas), and brilliantly colored fish. Or kayak, fish, sunbathe, camp, or dive and boat along these rad islands!

Waterfalls at Canyonlands National Park.

2. Canyonlands National Park

If hiking is your thing, check out Canyonlands National Park. Quite possibly the most underrated park in Utah, Canyonlands boasts beautiful weather and endless trails for hiking in the Fall. Canyonlands is only 30 minutes from the rustic town of Moab. If it's warm enough, venture to Mill Creek Swimming Hole. You won't be disappointed!

Glaciers at Wrangell-St. Elias National Park.

3. Wrangell-St. Elias National Park

Most folks visit Alaska during the summer but fall is where it's at! Check out some of the state's awesome foliage, peaks upon peaks, and glaciers after glaciers as you drive out towards America's largest national park (equaling six Yellowstones), Wrangell-St.Elias. Partake in glacier hiking and ice climbing or even the drive through the park alone, will make the entire trip to Alaska.

Colorful hills at Death Valley National Park.

4. Death Valley National Park

The hottest, driest and lowest national park, Death Valley is infamous for its blistering summer heat. For that reason, the best time of year to visit is what's considered the offseason in most other parks. October is when the skies clear and camping season begins in the park and there is nothing like a night in the desert under the stars.

Colorful hills at Death Valley National Park.

5. Great Smoky Mountains National Park

The fall colors at Great Smoky Mountains National Park are incredible, as the red maples, yellow birch, and flowering dogwoods begin to change hues. Take in the views from Clingmans Dome, the highest point in Tennessee.


See y'all on the trail and remember, Never Dream Alone.

Time Posted: Oct 15, 2021 at 3:27 PM Permalink to Leave It Better than You Found It πŸ₯Ύ Permalink
Tank Garage Winery
September 29, 2021 | Tank Garage Winery

Our most hedonistic pairing yet.


Smoked Chicken Drumsticks with Paso Kink Red Wine

Honey Applewood Smoked Chicken Drumsticks
with Paso Kink Red Wine

We start by marinating chicken drumsticks in a spiced honey glaze and slow smoke the meat over charcoal and green applewood. The result? A seriously hedonistic pairing – smokey, a little spicy and dripping with juicy goodness. #foodporn anyone? 

Ingredients (Makes ~ 16 drumsticks)

• 1/2 Cup Green Onion, thinly sliced
• 2 Tbs Garlic, coursely chopped
• 1 Cup Cilantro, chopped
• 1/2 Jalepeño, deseeded and minced
• Juice from two limes
• 1/2 Cup Honey
• 1 Tbs Creole Spice (we used Tony Cachere's)
• 1 Tbs Ground Peppercorns (we used a mix of black, white, green and pink peppercorns)
• 1 Tbs Salt (course ground/Kosher. If using table salt, reduce to 1 tsp)
• 2 Tbs Olive Oil
• 16 Chicken Drumsticks
• Green Applewood, cut into 6" pieces
• Charcoal & Charcoal Grill


Ingredients for marinade displayed on a cutting board.



Combine green onion, garlic, jalepeño, cilantro, lime juice, olive oil and spices to a bowl and mix to combine. 


Place chicken into a glass baking tray or bag and pour marinade over meat. Cover and refrigerate for 2-3 hours. 


Chicken being covered with marinade

Prepare for grilling by preheating your charcoal about 45 minutes before removing the chicken from the marinade. Once the charcoal is ready for cooking, move coals to one half of the grill (see photo for reference) and place the chicken opposite of the coals. The drumsticks should be touching, but not stacked on top of each other. Pour any remaining marinade over the chicken and cover with the vent holes approximately 1/4 of the way open.

Chicken being placed on a charcoal grill
4 After about ten minutes of cooking, add green applewood pieces to the top of the coals. Turn chicken drumsticks and cover again. Check chicken every ten minutes until internal temperature reaches 165º. Serve & enjoy! 
Applewood being added to grill.
Smoked chicken just before it's pulled from the grill.

Pair with 2019 Paso Kink, Red Wine, Paso Robles


Miso Mushroom Burger with Pleasure Trip Sparkling Wine
Miso Mushroom Burger with Pleasure Trip Sparkling Wine
Miso Mushroom Burger with Pleasure Trip Sparkling Wine
Recipe by Grace 
Time Posted: Sep 29, 2021 at 12:00 AM Permalink to Our most hedonistic pairing yet. Permalink
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