Beach, food and award-wining wines. Modesto columnist points you on where to go
Avila Beach's name commemorates Miguel Avila, who was granted Rancho San Miguelito in 1842. The town was established in the latter half of the 19th century, when it served as the main shipping port for San Luis Obispo.
Although Avila Beach still has a working commercial fishing pier and inland areas have apple orchards and grape vineyards, tourism is now the main industry, according to Wikipedia.
Avila Beach is less than 10 miles south of San Luis Obispo and about the same distance north of Pismo Beach. Fresh beach sand was hauled in from the Guadalupe Dunes when Unocal began the cleanup of a decades-old oil seepage under the town in the late 1990s. Several blocks of Front Street businesses and many homes were razed and rebuilt. Now, it's an attractive little beach town where you can park your car and walk to everything.
Mike Sinor, owner and winemaker of the Sinor-LaVallee Winery, worked his first harvest in 1993. Three years later he married Cheri LaVallee and in 2013 they released their own label. They acquired the Bassi Vineyard located 1.2 miles from the ocean and within the San Luis Obispo Ocean AVA. Their estate wines come from this vineyard planted for Pinot Noir, Syrah, Chardonnay, Albarino, Pinot Gris and Grenache. Located at 550 First St., the Sinor-LaVallee tasting room offers a flight of four to six wines for $25, wines by the glass, beer, cider and nonalcoholic beverages. The Shuck Shack, which is part of the tasting room, offers a locally curated menu serving fresh Morro Bay oysters, cheese plates, caviar, and breads from local purveyors, fresh oysters and award-winning sparkling wines from Sinor-LaVallee Winery. Outside on a sunny day? Wowza, why not?
Scott Remmenga graduated from Cal Poly in the mid-1980s with a major in graphic communications. He opened a printing shop printing labels for wineries all over the country. After 14 years, the wine bug bit and he sold the business. The first year he made 12 barrels and Alapay Cellars became a reality. He and his partner opened the first wine tasting room in Avila Beach in 2002 and moved into their new and spacious tasting room at 415 First St. in 2006. Alapay Cellars is open daily and the tasting fee is $25. They offer live music Wednesdays and Sundays from 4-6 p.m. and food is available for purchase. Alapay Cellars scored a Best of Class Medal for its 2019 Santa Barbara County Blend and Gold Medals to the 2023 Santa Barbara County Viognier and the 2021 Paso Robles Barbera in the 2024 Central Coast Wine Competition. Cheers to Scott and Rebecca Remmenga!
Peloton Cellars started with two friends making their first wine with borrowed equipment, a half-used barrel and donated Zinfandel grapes in 1999. Every year they made more and the quality improved to the point that more people wanted to join. In 2005, four longtime fiends named their winery Peloton Cellars. The word peloton is a French word meaning group or the main pack of riders in a cycling race. The partners love wine and have a passion for riding bikes. Naming their winery Peloton Cellars was the right choice. Bill Kesselring, co-owner and winemaker, believes that the best wines start with the best farming practices. He owns a vineyard consulting company and manages vineyards all over the Central Coast. This allows him to select the best fruit for Peloton Cellars. Their wines consistently receive high praise and awards from wine and food industry experts. Located on 470 Front St., Peloton Cellars' tasting fee is $25. You can also purchase wine by the glass or bottle. The vibe is very relaxed, much like a cool Paris Bistro. A votre sante'.
Note: All three wineries waive tasting fees with a bottle purchase, have excellent staff who can answer your questions and offer advice on restaurant choices … just ask. Park your car and spend a day at Avila Beach walking, tasting, eating, snoozing on the beach and then of course, repeat.
The 2023 Les Hauts Du Vallon Bandol Rose is another Jeff Welburn Selection winner from the Grocery Outlet. Its dark salmon color with a bit of mid-palate weight reflects the 66% Mourvedre in the blend along with Grenache and Cinsault. This delicious pinkie from Provence is a steal at just $5.95. Cheers!
Questions? Comments? Find me on Facebook or at rgwinton@yahoo.com.
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