Pork Medallions with Cherries

pork-cherriesINGREDIENTS:
•  1 lb. pork loin cut into ½ inch medallions
•  Salt to season
•  1 sprig fresh rosemary
•  2 cloves garlic, minced
•  2 Tbsp Olive Oil
•  1 cup Sera Fina Barbera wine
•  ½ cup beef broth
•  3 tsp brown sugar
•  1 Tbsp honey
•  ¼ cup dried tart cherries

DIRECTIONS:
Lightly season medallions with salt, rosemary, and garlic. In a skillet, heat olive oil on high; when hot, add medallions. Cook 3-5 min each side until browned. Remove meat from pan; set aside. Add Barbera to skillet on high heat, scrapping bits from bottom of the pan. Reduce to medium high heat for 10 minutes. Stir in beef broth, sugar, honey and cherries. Continue to reduce for 10 more minutes. Add medallions and serve.

Sera_Fina_Barbera_WinemellowSera Fina Cellars
Barbera
Amador County, CA

The vineyards of Amador County range from 800 feet to over 1800 feet in elevation. Since they lie in the Sierra Foothills, cool air falling from higher elevations mitigates the warm daytime with much lower morning and evening temperatures. The soils are mainly decomposed granite and are relatively infertile. Therefore, the wines develop lushness, depth and character. Serafina Cellars is headquartered in Plymouth. In the gold rush years of the 1850’s, Plymouth was called Pokerville and was probably a wild town for miners.  Paul Scotto is both the winemaker and the owner of Serafina cellars.

Winemaker: Paul Scotto
Appellation: Amador County, California
Varietal Blend:  100% Barbera
Analysis: 14.25% alc/vol

Semillon Chicken

semillon-chickenINGREDIENTS:
•  4 chicken breasts (boneless, with or without skin)
•  1 lemon
•  2 cloves garlic
•  Black pepper
•  2+ cups Steele Canyon Cellars Semillon

DIRECTIONS:Rinse chicken breasts and place in a plastic container.  Add garlic cloves, pepper to taste, juice from 1/2 lemon and enough wine to cover.  Cover tightly and marinate in the refrigerator for 1-2 hours.

Remove, drain the chicken, sprinkle lightly with lemon juice and grill over a medium fire until done; can also be baked at 375°F in the oven.  Serve warm with Steele Canyon Semillon as an entrée or sandwich filling.  Recipe compliments of Steele Canyon Cellars.

 

Canyon_Cellars_Steele_SemillonSteele Canyon Cellars
Silky_StickerSemillon
Napa Valley, CA

Steele Canyon Cellars is located in the rolling, heavily wooded hills of eastern Napa, just south of Lake Berryessa.   This 2012 release is Steele Canyon Cellar’s first Napa Valley Semillon.  It was hand harvested in small baskets from the Silverado Trail vineyard on October 23, 2013 at 23.7 brix.  The fruit was rushed to the winery to start a long, cool fermentation using QA 23 yeast.  After fermentation, the wine was divided into two parts, one aged in stainless steel and the other in second vintage French oak barrels in Steele Canyon Cellar’s aging cave.  This is an appealing white wine alternative to pour before meals, or serve with baked chicken or roasted turkey.

 

Winemaker: Paul Scotto
Appellation: Silverado Trail, Napa Valley, CA
Varietal Blend:  100% Semillon
Analysis: 13.5% alc/volume

Bittersweet Chocolate Bing Cherry Brownies

bing cherry brownie wine pairingINGREDIENTS:
• 2 eggs
• ½ teaspoon pure vanilla extract
• 1 cup sugar
• ½ pound bittersweet chocolate, chopped
• ½ cup butter
• ½ cup flour
• ¼ cup unsweetened cocoa powder
• 1 cup Bing cherries, pitted and quartered

DIRECTIONS:Whisk together the eggs, vanilla, and sugar until smooth. Slowly melt the chocolate and butter in the top of a double boiler. Add the melted chocolate to the egg mixture and whisk until incorporated. Sift together the flour and cocoa and fold into the mixture. Fold in the cherries. Spread the batter into a parchment-lined 8-inch square pan and bake at 350 degrees for 20 to 25 minutes, or until just done. Let cool in the pan and cut into 2-inch squares.  Makes 16 brownies

Canyon_Cellars_Steele_CellarsSteele Canyon CellarsBold_sticker
Pinot Noir
Napa Valley, California

Steele Canyon Cellars is located in the rolling, heavily wooded hills of eastern Napa, just south of Lake Berryessa.  It was originally constructed as a custom crush facility to ferment and age small lots of artisan wine made from the local vineyards.  The Scotto Family discovered the property in 2010 during their search for a Napa winery where they could produce limited release, hand crafted Napa wines.  Several months later, they also acquired the rights to all of the harvest from a nearby vineyard on the Silverado Trail, giving them the facility and the premium fruit required for their Napa releases.

Winemaker: Paul Scotto
Appellation: Napa Valley, California
Varietal Blend:  94% Pinot Noir, 6% Syrah
Analysis: 13.0% alc/vol

Surf and Turf Skewers

surfturfskewersGLAZE:
• 3/4 cup olive oil
• 4 cloves garlic, pressed
• 2 tablespoons fresh thyme, finely chopped
• 4 teaspoons smoked paprika
• 4 teaspoons sherry wine vinegar
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper, ground

SKEWERS:
• 6 skewers, metal or bamboo. If bamboo, soak in water at least 1hr before grilling.
• 18-20 extra large shrimp, peeled and deveined
• 12-18 cherry tomatoes
• 12-18 pieces sun-dried tomato & basil chicken sausage, pre-cooked, cut in 1 inch rounds
• 12-18 red onion wedges, cut 2-layer bite sized section

GARNISH
• Lemon & Lime

DIRECTIONS:
Can be done up to 6 hours ahead of time. Refrigerate until ready to grill.  Blend oil, garlic, thyme, smoked paprika, sherry wine vinegar, sea salt and black pepper in bowl for glaze. Divide glaze into two small bowls. Reserve one for dipping sauce.

Skewer shrimp, cherry tomatoes, sausage pieces and onion wedges, alternating ingredients. 3 shrimp per skewer. Set grill to medium-high heat. Brush each skewer with glaze on both sides. Grill shrimp until opaque in center, about 6-8 minutes. Turn occasionally while cooking, brushing with glaze each time.

Remove from grill and arrange skewers on platter. Serve with reserved bowl of glaze. Garnish with lemon and lime slices. Recipe compliments of Cline Cellars.

Cline_Heritage_ZinfandelCline Cellars
Bold_stickerHeritage Zinfandel
Contra Costa, California

This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley, California. All within a two mile radius of one another, these vineyards are planted in deep sand soil, are dry-farmed and head-pruned, and employ farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Grapes were harvested at natural high sugar levels and almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. After eight days of gentle “pump-overs” and near dryness, the wine was pressed and put down to French oak for 14 months.charlie-tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, mint, sweet berries, spice and coffee – a classic example of the big-boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  100% Zinfandel
Analysis: 15.5% alc/vol

Smoked Trout Rillette

trout-spreadINGREDIENTS:
• 8 oz. smoked trout or other smoked fish
• 6 oz. unsalted butter, softened
• Juice of one half lemon, or to taste
• 1/8 tsp. cayenne, or to taste
• 2 Tbsp. anchovy paste
• 1 ½ Tbsp. capers, rinsed, dried, minced
• Salt and pepper

DIRECTIONS:
Shred trout, removing any bones and skin or pulse in a food processor—about 3 pulses.

Melt butter in a saucepan with lemon juice, cayenne, and anchovy paste. Blend with a whisk and cook at low simmer for three minutes. Remove from heat and stir in trout and the capers. Season with salt and pepper.

Transfer to an eight-ounce crock or ramekin and chill until the butter is solid, preferable overnight to allow flavors to blend. Bring to room temperature before serving. Serve with crostini. The dish will keep in the refrigerator for a week.  Yield: 8 – 12 servings.

JacuzziNecker_ArneisJacuzzi Family Vineyards
crispArneis
Sonoma, California

These grapes were planted in two California vineyards; one planted in the Sonoma Coast AVA and the other in Paicines. The Sonoma Coast vineyard is located in the Petaluma Gap, an area where the challenging dark adobe soil and cool weather challenges grapes to ripen. In Paicines grapes are planted in heavy, well-drained limestone soil much sought after for grape varieties like Pinot Noir. This Arneis is “deficit irrigated” which means irrigating below full crop-water requirements. This keeps the vine in a slight state of water stress early in its growth period leading to less wood, smaller berries and higher flavor concentration.charlie-tsegeletos

“Arneis is an ancient variety grown near Alba in Piemonte, Italy. Arneis has been referred to as “Barolo Bianco” and the name means “little rascal” in the regional dialect. The grape can be hard to grow as it is late in ripening and prone to rot. The wine is distinctive, medium-bodied and aromatic with refreshing mandarin orange and lime nuances.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma, California
Varietal Blend:  100% Arneis
Analysis: 14% alc/vol

Spicy Sausage Pasta

pasta-sausageINGREDIENTS:
• 1 ½ lbs hot turkey Italian sausage
• ½ cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp dried basil
• ½ tsp nutmeg
• 2 Tbsp sugar
• 1 tsp salt
• ½ tsp pepper
• 3 (28 oz) cans chopped tomatoes
• 6 oz tomato paste
• ½ cup Aglianico
• 4 Tbsp butter
• 1 lb spaghetti

DIRECTIONS:
In a large pot over medium-high heat; brown sausages on all sides. Remove from heat; set aside. Heat oil; add onion, garlic and seasonings; sauté 5 minutes. Cut sausages into 1-inch pieces. Add sausages, tomatoes, paste, wine and butter to pot. Reduce heat; simmer 1 hour. Cook spaghetti according to directions. Serve sausage and tomato sauce over cooked spaghetti.  Enjoy with a glass of Jacuzzi Aglianico.

Jacuzzi_AglianicoJacuzzi Family Vineyards
AglianicoBold_sticker
Paso Robles, CA

Aglianico is an ancient variety that was thought to have been planted in Southern Italy in Campania and Basilicata in the seventh century B.C. The name is derived from “Hellinica” which means “Greek” providing a clue to its origins. Jacuzzi’s Aglianico is grown in a Paso Robles vineyard shadowed by Black Mountain. The vineyard receives less than 11 inches of rain per year and is influenced by cool air due to its proximity to the Pacific Ocean. The Aglianico grapes are handpicked and de-stemmed without crushing. This is a very gentle process that minimizes the pick-up of bitter components from the skins and seeds. The fermenting wine is tasted daily and once the desired tannin level is achieved the wine is pressed using our low-pressure “tank press”.charlie-tsegeletos

“Aglianico’s rich blackberry flavors are intertwined with savory notes of coffee, wild mushrooms and figs finishing with moderate tannins. It’s best with baked pastas, roasted lamb or a big sausage-topped pizza.” — Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Paso Robles, California
Varietal Blend:  100% Aglianico
Analysis: 13% alc/vol

Featured Image -- 1131

Estate Grown Hops

WineStyles Tasting Station:

just like a fine estate wine, Rogue grows their own estate hops! We visited the Rogue Farms last year and learned first hand, the importance of growing and harvesting your own hops! The reason their craft beers are so yummy!

Originally posted on Rogue Farms:

We’re about a week away from the summer solstice, aka the longest day of the year.

On June 20th, the sun will rise over Rogue Farms at 5:25am and won’t drop below the horizon until 9:02pm. 15 hours, 36 minutes and 31 seconds of daylight.

This is when is our hop bines go into overdrive. Long periods of daylight trigger the natural hormones within hops that cause them to grow several inches in a day, several feet in a week. You can literally watch the hops grow.

So how’s this year’s crop coming along?

View original 249 more words

Cheese for Summertime

MaxInterview with Max McCalman, Dean of Curriculum and Maitre Fromager of Artisanal Cheese

What is your perfect cheese/wine pairing for weddings?
Luscious triple crèmes like Brillat-Savarin or Pierre Robert, and a well-aged Gruyère from Beeler. Pair with fine Champagne — a match made in heaven.

Which cheese and wine pairings do you suggest for Father’s Day?
This is the time of the year when we begin to see the broadest variety of types of cheese. The Lauriers are lovely soft cheeses. To add a little sweet for your dad, include a variety of Gouda that has been aged four years. Pairing these two cheeses from opposite ends of the CheeseClock™ is simple, as they both are complemented quite well by lighter white wines.  Or try two-year-old Cheddar or the Terraluna. Pair either one of these two firm cheeses with a glass of Pinot Noir or Chardonnay.

Which cheese and wines go best when preparing for a BBQ?
Try Petite Syrah, a Zinfandel or Primitivo, or a Tempranillo. These wines are best paired with sheep milk cheeses, such as Stella Royale and Pecorino Sardo.

Cheese_springWhat’s the best way to store cheese in summertime?
During warm weather it’s important to place it in a chilled storage container, especially a soft cheese.

Tell us more about the new cheeses and what wine they would pair with?
One of our newer cheeses is the Terraluna, which is produced in Utah and comes from clean raw Jersey cow milk. This cheese is in the cheddar family yet it is a little less acidic than most. It offers a deep flavor with a longlasting finish. It’s a versatile cheese partner with many wines, especially Pinot Noir. Another cheese in our caves is the Stella Royale. It is a traditional-style pressed sheep milk cheese from northwest Spain. The paste of the cheese is firm and granular and carries a distinct olive oil aroma just before it finishes with a nutty flavor. Stella Royale pairs well with Tempranillo, Pinot Noir, Grenache, Syrah and Sauvignon Blanc.

d’Arenberg Vineyards – Australia

Winery Spotlight Tasting Event

Spend an evening Down Under with us! 

Taste 6 amazing wines from South Australia’s d’Arenberg Winery at our next Winery Spotlight event! 

Contact your local WineStyles to RSVP, limited seating available!

DAB-Logo_sm1Established in 1912 by Joseph Osborn in the McLaren Vale region of South Australia, the estate has grown to 345 acres with 4th generation winemaker Chester Osborn at the helm. By maintaining a focus on traditional winemaking, the Osborn clan has successfully established themselves as one of Australia’s leading producers of characterful wines. Ranked among Austrailia’s Top 10 Shiraz producers by Wine & Spirits Magazine, their reputation is clearly worldwide.
d’Arenberg is unique in that it is one of a few wineries in Australia to still use the Chester-dArry-at-cask1age-old basket press method for white wines as well as reds.  At d’Arenberg, all fruit is pressed in wooden baskets using the very gentle, traditional ‘Coq’ and ‘Bromley & Tregoning’ presses. The presses are both old soldiers, dating from approximately 1860. d’Arenberg liked the gentle action of the original ‘Coq’ press so much that they had it replicated in 1940.
The main job of the winepress is to get juice, or  fermented wine, from the grape skins and pulp. For white wines, this happens before fermentation (so the more delicate whites do not pick up any color or phenolics from the skins) and for the reds, after fermentation, so that the action of the ferment and the alcohol has extracted the good bits out of the skins. Basket pressing all of the wines makes for a very labor-intensive exercise, but the quality of results justifies the effort. The pressing action is very controlled and is extremely gentle.
P30284-032-Bitmap-RGBLargeThe d’Arenberg winemaking team uses their collective imaginations in coming up with a way to make basket pressing oxygen free, thereby preventing oxidation in the whites. This is achieved by using a big plastic bag and some dry ice, which encases the whole basket. Chester believes that one of the advantages of basket pressing is cleaner juice, as it is partially filtered through the mass of pulp it drains through in the basket. This saves time in settling and clearing the juice, and brings the procedure much closer to how d’Arenberg like things – minimal interference which enables them to preserve quality.

dArenberg-wines

  • d’Arenberg Hermit Crab

  • d’Arenberg d’Arry’s Original

  • d’Arenberg The Footbolt

  • d’Arenberg The Laughing Magpie

  • d’Arenberg The Galvo Garage

  • d’Arenberg The Dead Arm

LIMITED SEATING – Contact your local WineStyles to RSVP!