the reason we love Rogue…..just like a vineyard grows their own grapes to create fine wines, Rogue grows their own hops to create tasty hand-crafted beer!
• 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
• 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
• Lemon & Lime
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.
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.
“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
• 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
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.
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.
“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
• 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
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.
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”.
“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
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
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.
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.
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!
Established 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 age-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.
The 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.
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!
• 1/2 cup plus 2 tablespoons cumin seeds
• 1/4 cup coriander seeds
• 1/4 cup cardamom pods, seeds removed
• 1 bay leaf
• Two 3-inch cinnamon sticks
• 1 1/2 tablespoons whole cloves
• 1/8 teaspoon ground mace
• 2 1/2 tablespoons ground ginger
• 1/8 teaspoon freshly grated nutmeg
Finely grind the whole spices in batches in a spice grinder. Transfer each batch to a coarse strainer set over a bowl. Sift the ground spices into the bowl and add the mace, ginger and nutmeg. Whisk to blend. (Garam masala can be stored in a tightly sealed jar in a cool, dry place
1/4 cup plus 1 tablespoon garam masala
• 3 tablespoons vegetable oil
• Two 3 1/2-pound chickens
• 2 cups chicken stock or low-sodium broth
• 8 garlic cloves
• 1 teaspoon tamarind paste
• 4 dried Black Mission figs, stemmed and quartered
• 1/4 cup honey
• Freshly ground pepper
Preheat the oven to 450°F. In a small bowl, mix the garam masala with the oil. In a roasting pan, rub the chickens all over with the garam masala oil and season with salt. Roast the chickens for 15 minutes. Reduce the oven temperature to 350°F and continue roasting for 1 hour and 15 minutes, basting twice. Return the oven temperature to 450°F and crisp. Transfer the chickens to a carving board and let them rest for about 10 minutes.
Meanwhile, in a medium saucepan, combine the chicken stock with the garlic and tamarind paste and bring to a boil over high heat. Reduce the heat to low and simmer until the garlic is very soft, about 40 minutes. Strain the stock through a coarse sieve and press the garlic through. Stir in the figs and honey, cover and let steep until the figs are
tender, about 10 minutes. Carve the chicken. Reheat the fig jus, season with salt and pepper and serve with the chicken. Makes 4 servings. Recipe courtesy of FoodandWine.com
The McLaren Vale wine region is blessed with a wonderful climate for viticulture. It is located just south of Adelaide in South Australia. McLaren Vale is the Grenache stronghold of Australia. Quite a few of the older plantings of this fine variety survived the vine pull schemes of the 1980’s and are now regarded as living treasures. The fruit for this wine is considered such a treasure – sourced from two 40+ year old vineyards, the fruit was low yielding, concentrating flavors. Grenache is an excellent pairing for complex, spicy and earthy dishes as its bright fruit forward character and mild tannin structure balance the contrast of flavors. We chose a spice rubbed chicken with fig and honey as an inspired pairing for this wine.
“A bright and fruity wine comprised of red raspberries and strawberries, with just a touch of black pepper and notes of mint and basil too. The oak notes creep up in the finish: toasty, even slightly chocolately.” – Doug Frost, Master Sommelier and Master of Wine
Winemaker: Douglas Danielak
Appellation: McLaren Vale, Australia
Varietal Blend: 100% Grenache
Analysis: 14.8% alc/vol
• 4 Mahi Mahi filets, 5–6 oz each
• 3 cloves Garlic, chopped
• 1 tsp Black Pepper
• 1 tsp Red Pepper Flakes
• 1 tsp Salt
• 1/2 cup Olive Oil, Extra Virgin
• 1 Lemon, juice
• 2 Tbsp Mango Chutney
DIRECTIONS:Combine garlic, spice, lemon juice, and olive oil in a food processor until well blended. Marinate the fish up to 1 hour before grilling.
Heat grill to medium heat (about 400°F). If you have a fish plate for your grill, allow it to preheat as well. Place fish on the grill, skin side down first. Cook for 4–5 minutes before flipping. Cook opposite side for 4–5 minutes, until fish is opaque in the center.
Serve topped with mango chutney and a sprig of cilantro. Serves 4. Complement with a side of cauliflower rice or steamed vegetables.
After two consecutive challenging harvests, this vintage was just what the wine doctor ordered. A mild, frost-free winter led into a calm spring, creating ideal conditions for fruit to set on the vines. The summer months were warm but absent of any crushing heat waves. Most importantly, fall was sun-filled and tranquil, allowing growers to ripen their crop to its fullest potential. This was truly a vintage for the artists among wine makers. In the Carneros appellation, many mornings began with a cool fog blanketing the vineyards. By noon the fog retreated and the sun bathed the chardonnay grapes in calm, warm conditions. Pairs well with grilled mahi-mahi with a mango chutney and a salad of mixed bitter greens.
“A gentle and balanced style of Chardonnay,this Carneros-based wine shows rich and peachy flavors of California Chardonnay but without the wild, buttery character so typical of its Napa neighbors further inland. Tropical notes and a touch of spice are very lightly tinged with spicy oak character” – Doug Frost, Master Sommelier and Master of Wine
Appellation: Carneros, California
Varietal: 100% Chardonnay
Analysis: 14.4% alc/vol
Aging: 30% in one year old French oak barrels, 70% in stainless steel tanks
• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon
• kosher salt
• 1 egg
• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
Heat oven to 325 °F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Set the probe for 155 °F.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Yields 6 to 8 servings. Recipe courtesy of Alton Brown, foodnetwork.com/recipes/alton-brown
Coonawarra is renowned as one of Australia’s finest wine regions and is particularly known for producing world class red wines especially Cabernet Sauvignon. This Coonawarra Vintage is described as “excellent” by all winemakers. Coonawarra and its famous ‘terra rossa’ strip of limestone rich soil is home to some of Australia’s greatest Cabernet Sauvignon vineyards. A cooler, maritime climate and limited rainfall are conducive to growing excellent Cabernet Sauvignon. An easy partner to a variety of foods, including hearty pastas and dishes with good spicy and smoky notes.
“A tangy, red fruits version of the Cabernet Sauvignon grape, this is very much a Cabernet begging for grilled chicken or pork. Its crisp side is more evident than the more heavy, dour face that many other New World Cabernets might show. Its aromatic character (mint, cedar and eucalyptus) reflects the landscape around Coonawarra in South Australia, where these grapes are grown.” – Doug Frost, Master Sommelier and Master of Wine
Winemaker: Douglas Danielak
Appellation: Coonawarra, Australia
Varietal Blend: 91% Cabernet Sauvignon, 6% Cabernet Franc, 2% Shiraz, 1% Sangiovese
Analysis: 14.5% alc/vol