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Varinder Sahi
May 5, 2020 | Varinder Sahi

Roasted Chicken Over Root Vegetables | Recipe by Varinder Sahi

This is no trick of the eye. There is more than one way to roast a chicken, but apparently, if you’re Varinder, you need to wear the same shirt on a different day to do it! What makes this homestyle dish just a tad bit elevated is the 3-day prep process. On Day 1 you prepare your chicken and brine. On Day 2, you start the “drying” process, something that V credits Chef Thomas Keller with. On Day 3, you’ll continue to dry and roast it off that evening. The results are well worth the time and nothing short of succulent! In terms of the brine and the specific vegetables you use, be easy and free. We pulled out whatever we had at the time and put it to great use. Enjoy this elegant homestyle meal!     – Anita Sahi

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Time Posted: May 5, 2020 at 11:00 AM
Sarah Boone
May 5, 2020 | Sarah Boone

Copia Curbside | Shop Around Downtown


The Downtown Wineries and businesses are offering curbside service, together on Thursday's, from 4:00 - 7:00pm. You won't even have to leave your vehicle as you can pick up wine, beer, great food, and visit other local businesses!



We're featuring it all!
Thursday - Sunday, 11am - 5pm

Place your orders anytime & don't forget our store special of 20% off
3 or more bottles!
(Promo Code: COPIA20)

Go online (select "pick up" in shipping)
Or email, call or text Sarah (805-710-7222)


As always, we can deliver locally and ship directly any day!

20% off, an extra 5% for club members, $1 shipping on 3 bottles or more
Time Posted: May 5, 2020 at 8:20 AM
Sarah Boone
April 28, 2020 | Sarah Boone

Drive Thru Pick-Up


  1. Order online or call/text your order to 8057107222. If you text us, we'll reach out to collect payment info over the phone. Not sure what you're in the mood for? Let us know and we'll happily recommend a few of our favorites!
  2. Buy 3 or more bottles and use the code COPIA20 for 20% off.
    *Industry friends, call/text us and we'll give you a code to receive your 30% discount.
  3. Pull up outside our tasting room on 13th street between 4-7pm on Thursday, April 30. 
  4. Call us to let us know you're outside. Pop the trunk.
  5. We will place the wine in your trunk, wave and send you on your way!

Questions or concerns? Email or call us at 8057107222

Time Posted: Apr 28, 2020 at 10:05 PM
Anita Sahi
April 28, 2020 | Anita Sahi

Blending in 3D

Hi all,

Is winemaking pretty much the coolest job ever? Kind of.

Yesterday, Varinder and I sat down with Pete Turrone, our trusted consultant, and worked on our 2019 blends. Blending is the process of combining different varietal wines into one seemingly spectacular, better-than-all-of-the-rest wine. The results, for us, netted some crazy good signature blends. What's more - for the first time ever - we'll have some standout vineyard designates when we release these in 2021 (wines that come entirely from one block at one vineyard).

From vine to bottle, wine has always been a great metaphor as it often imitates other aspects of life. Two or more wines come together as a blend. They are all related to each other somehow, yet vastly different in other ways. One adds spice, while the other adds structure. Perhaps one is fruity and the other carries the aromatics. Complexity. Nuance. Balance. Je ne sais quoi. Such is the spice of a multidimensional wine life. 

See where I'm going with this? Each and every person in our lives is different from one another, as well. Individually we are one thing, whole and distinctly ourselves. Together, we are something else, something more, strong.

After our blending session, Varinder said to me, "You and I came together and made those wines. And I'm just in awe and have such pride in that." It could not have been this way if it were only one of us and not the other. Push and pull, up and down, rigid and free - we are happy to welcome all of these dimensions to bring the wine to bottle.

And those of you who have been with us, tried our first and second vintages - you have given us so much inspiration to do more and to do it better. The '18s and '19s in barrel are the culmination of that. Stay tuned in early September, when we share the details of what will be coming.



Our shareables this week all have to do with multiple influences coming together to become one extraordinary thing ...

Whole Wheat Tea Biscuits

2018 Copia Rosé

Game Night

The Namesake by Jhumpa Lahiri
Excerpt here

Question: What are you guys eating, listening to or reading? Let us know - we'd love to feature you in an upcoming email: Reply or call (805) 835-6094. 

Anita Sahi

"Like art, revolutions come from combining what exists
into what has never existed before."
-Gloria Steinem



20% off, an extra 5% for club members, $1 shipping on 3 bottles or more

Acquire Wine


Time Posted: Apr 28, 2020 at 11:30 AM
Anita Sahi
April 28, 2020 | Anita Sahi

Whole Wheat Tea Biscuits | Recipe from Anita Sahi

This recipe was inspired by my family. In our travels to India, we would often head to local sweets shops and bakeries and find a to-die-for assortment of biscuits, milk cakes and savory rusks. We also welcomed anywhere from 2 to 20 people a day for tea at home (no joke). Each visit from a guest would have us excited over the prospect of snack pairing.

For Indians, tea time (or chai time, as we call it) is sacred. Our tea of choice is usually a Masala Chai, whose permutation differs from family to family and individual to individual. My specific chai includes influences from my own parents, from Varinder and from his family. In COVID lockdown, we’ve become even more self-reliant and I have started to bake again (one of my first jobs was baking in a professional restaurant). These Whole Wheat Tea Biscuits were dreamt up for three very specific qualities: 1) They had to be nutty and stand up to strong, aromatic masala chai (ginger, cardamom, cloves, black pepper), 2) They had to be thin and snackable all times of day and 3) They had to have an undeniable crumbliness (think of Biscoff cookies). For the latter, the use of a touch of gram flour did the trick. I mixed these cookies by hand because I love to judge a dough by how it feels, but they are super versatile and, for a less “messy” preparation, can be done in a standing mixer as well.

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Time Posted: Apr 28, 2020 at 11:30 AM
Anita Sahi
April 21, 2020 | Anita Sahi

All About Sarah

Howdy folks,

There was a time when I (Anita) went on my first "real" interview. It wasn't my first job. It was the first job I really wanted. Years ago, I sat across what felt like a firing squad of Midwest restaurant leaders at Harry Caray's Restaurant Group in Chicago. I'd never sat through a "panel interview" before. They shot out questions about public relations, operations, hospitality and .... The Chicago Cubs (check out their website to know why). I came with all the bravado of being in my young 20s, so I answered everything - right or wrong - with confidence. I was never so scared or exhilarated in my life. I do remember two things replaying in my mind. Call it three things, actually, because I also kept having the frenetic thought of grabbing a giant cocktail after the interview was over. I knew: "#1: These people are completely crazy," and "#2: They are my kind of crazy people."

When you meet "your people," it's a very special moment. We think about that in this time of preparing for whatever the "new normal" is. Back in April 2019, Varinder and I interviewed someone who felt like our kind of person. Backpacker. Gardener. A cook's cook. Dog momma. Nature lover. Partner-in-crime to Sean. And most importantly, Syrah lover. These are all words that describe our hospitality manager, Sarah Boone. Some of you know her and some of you will hopefully meet her soon. She has her hands in just about everything that we do at Copia Vineyards. And whatever we do, we do it together. She works hard at communicating with the community, fulfilling online/phone orders, fostering industry relationships and taking care of any and all club requests. You can train an individual on any number of industry-specific tasks. But you can't train someone to have amazing work ethic, integrity and professionalism. It just has to be inside of you. And more than all that, she's a genuinely kindhearted person. Ever need anything? You can always reach out to us or Sarah.  

And now let's dive in! Sit back and enjoy the culinary, musical and literary stylings of the inimitable Sarah L. Boone.

Sarah's Eats and Drink
Chicken and Chorizo Paella and Copia's The Source

Sarah's Jams

Sarah's Read
The Great Alone: Walking the Pacific Crest Trail by Tim Voors
Excerpt: Read a letter the author wrote to his children here


Incidentally, when I got that job at Harry Caray's, I also received a lot more. It's been a lasting friendship. We're so proud to announce that this year, Harry Caray's became the very first restaurant outside of California to carry Copia wine. Just as soon as people get back to the business of being open, I encourage you all to visit one of their locations for a true taste of Chicago and sports history.

Let's stay connected: Need wine or have a fun story to share of your own?
Drop us note sometime by emailing or calling (805) 835-6094. 

Anita Sahi

"A mentor is someone who allows you to see the hope inside yourself."
- Oprah Winfrey


20% off, an extra 5% for club members, $1 shipping on 3 bottles or more

Aquire Wine


Wine Shop

Time Posted: Apr 21, 2020 at 11:00 AM
Sarah Boone
April 21, 2020 | Sarah Boone

Chicken and Chorizo Paella | Recipe from Sarah Boone

This recipe is one of my weeknight go-tos – you can dress it up, or dress it down! Paella is tradtionally made with Valencian rice, but I know most of us don’t have multiple rice varieties laying around. Any medium to short-grain rice will work. Arborio is my favorite and it’s found at most stores. This version of paella is finished in the oven, which it allows you to walk away to set the table or do the dishes and return to a finished meal. The most important trick to this recipe is to not stir! You want the rice to be tender, but not creamy or risotto-style. A perfectly cooked paella will develop a crisp, caramalized layer on the bottom called socarrat. Let the crispy layer happen. Serve with your favorite grenache or a grenache dominant G-S-M.

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Time Posted: Apr 21, 2020 at 11:00 AM
Anita and Varinder Sahi
April 14, 2020 | Anita and Varinder Sahi

Moong-Masoor Dal Tadka | Recipe from Varinder's Mom

There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but.

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Time Posted: Apr 14, 2020 at 11:00 AM
Anita and Varinder Sahi
April 14, 2020 | Anita and Varinder Sahi

Getting to the root of it

Hi Friends and Copia Family,

It's true. We're addicted to Masterclass. Have you seen the ads for this app creeping around on your social media profile? We succumbed and subscribed. We are Masterclassing. In all fairness, we have always been thirsty for knowledge in any number of topics. This is just another way to get it. Of course we are both binging on the cooking classes. Egg yolk after egg yolk, we made aioli, remoulade and hollandaise in a matter of two days (thanks, Thomas Keller). But there's also classes on economics, writing and film direction. In fact, it was something Mira Nair said in her film direction class that spurred the topic of this email. She said, "You are not a foreigner to yourself. You come from somewhere. Your roots are strong ... I always believe it's my roots, because my roots are strong, that I can fly." 

In that spirit, we pay respect to our roots and what allows us to fly. Going through the once-in-a-century type of time that we are experiencing now, we recall that our parents have all seen and done a lot in their lifetimes. Collectively, they have lived through the violent partition of a country, civil war, riots, loss of loved ones en masse, migration, learned new languages, joined a new workforce and all the while, attempting to not completely melt into the melting pot of their existence (another line from Mira Nair's class). They have survived, contributed to the mosaic of cultures in the US and have maintained their identity all the while. What's more is they raised us to be strong and fiercely independent individuals.

Who our parents are has directly contributed to who we are. This week, we honor them - our roots - and share a few of their passions.

Varinder's Mom ~ Recipe for Moong-Masoor Dal Tadka
Varinder's Dad ~ The deeply spiritual poem Bulleya Ki Jaana Main Kaun
Anita's Mom ~ An elegant party playlist
Anita's Dad ~ A wine recommendation from our cellar
Sarah's Mum & Dad ~ Scroll down for their tips to stay physically and mentally active

Drop us a line anytime by replying or calling (805) 835-6094. Enjoy and be safe. 

Anita and Varinder Sahi


"Parh parh ilm hazaar kitaaban
qaddi apnay aap nou parhiya naee ..."

"Yes, you have read thousands of books
But you have never tried to read your own self ..."  -Baba Bulleh Shah

Time Posted: Apr 14, 2020 at 11:00 AM
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