Crispy Sea Bass with Soba Noodles

Sea-bass-soba-noodlesINGREDIENTS:
•  1/2 pound soba noodles
•  2 tablespoons sesame seeds
•  1/4 cup chicken stock or low-sodium broth
•  2 tablespoons soy sauce
•  1 teaspoon sugar
•  1 teaspoon Asian sesame oil
•  3 tablespoons vegetable oil
•  1/2 pound young bok choy, sliced 1/2 inch thick on the diagonal
•  1 tablespoon minced fresh ginger
•  1 large garlic clove, minced
•  3 scallions, white and light green parts only, thinly sliced
•  Four 6-ounce sea bass fillets, with skin
•  Salt
•  1/4 cup rice flour

DIRECTIONS: Bring a medium saucepan of salted water to a boil. Add the soba and cook until al dente, about 3 minutes; drain. Rinse the soba under cold water and drain, shaking off any excess water. In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes. Transfer to a plate to cool.

In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes. Add the soba noodles and cook, tossing, for 2 minutes. Add the soy mixture and bring to a boil, tossing. Remove from the heat and keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil. Season the fish with salt and dust with the rice flour. Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes. Flip the fillets and cook until just opaque throughout, about 2 minutes longer.

Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up. Sprinkle with the toasted sesame seeds and serve. Recipe courtesy of Chasing Venus

ChasingVenus_Sauv_blancChasing Venus
Silky_StickerSauvignon Blanc
Russian River Valley, CA

Sourced fruit from the cool Russian River Valley, this beautiful wine’s perfumed aromatics indicate immediately that it is pure 100% California Sauvignon Blanc. Grapes from the Chalk Ridge Vineyards were used in making this inaugural Russian River Valley Sauvignon Blanc.  The ideal growing season was typical of the appellation: cool, foggy mornings followed by warm, sunny afternoons.  The fruit was picked at optimum maturity with a just a hint of botrytis. Fermentation was slow and cold (50°F) to retain the varietal flavors.  A bouquet of honeysuckle, gardenia and citrus blossom fills the glass.  Crisp and mouth-watering, this pretty wine will pair with oysters on the half shell, spicy Thai spring rolls or a salad of endive, goat cheese and crisp green apples.

Winemaker: Dan Cederquist
Appellation: Russian River Valley, CA
Vineyards: Chalk Ridge
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.3% alc/vol, 3.14 pH, .65 TA
Aging: 100% Stainless steel tanks

Broccoli and Barley Smoked Paprika Salad

broccoli-barley-saladINGREDIENTS:
•  1 cup pearled barley, rinsed
•  3/4 pound broccoli, cut into florets (1 large crown)
•  1/4 cup olive oil
•  3 large cloves garlic, chopped
• 1/2 cup whole raw almonds, chopped
•  1 teaspoon smoked paprika
•  3 tablespoons sherry wine vinegar
•  Kosher salt and freshly ground black pepper
•  2 big handful baby arugula
•  3/4 cup cubed manchego cheese (6 ounces)

DIRECTIONS:
Add barley to boiling salted water and cook until tender, about 30 to 45 minutes. Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp. Drain both in a colander in the sink and rinse under cold water to stop the cooking. Drain well then add to a large mixing bowl.

Add olive oil to a medium skillet over medium high heat. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute. Turn off heat, sprinkle in the smoked paprika, season with salt and pepper, and stir for 30 more seconds. The residual heat will toast the paprika.

Carefully stir in the vinegar. Pour the dressing over the broccoli and barley and toss well all together. Finally add in the arugula and the cheese, taste for seasoning, and adjust as necessary.    Recipe compliments of Bodega Calle

mellowAlberti_TempranilloBodega Calle
Alberti 154 El Olvidado
Reserva Tempranillo

Mendoza, Argentina

Bodega Calle is a boutique winery built in 1925 and restored in 2001.  Located in the prestigious wine region of Luján de Cuyo, the winery produces high quality wines in a sustainable way.  Roughly half of Mendoza’s population is of Spanish descent, and over the years a number of Tempranillo vines have been planted in the region.  This bottling, from an heirloom quality parral style vineyard in Altamira, is packed with lush cherry and raspberry fruit.  A long growing season, very cold nights and low yields helped create a wine that is extremely concentrated, parral vineyard with 70 year old vines.

Winemaker: Matteo Viana
Appellation: Altamira, Mendoza, Argentina
Varietal Blend:  100% Tempranillo
Analysis: 15.0% alc/vol

Syrah-braised Lamb Shoulder

syrah-braised-lamb-shoulderINGREDIENTS:
•  2 tablespoons ground cumin
•  3 tablespoons extra-virgin olive oil
•  Salt and freshly ground pepper
•  One 5-pound boneless lamb shoulder roast, tied
• 1 bottle Alberti El Necio Syrah
• 4 cups chicken stock or low-sodium broth
• 12 thyme sprigs, tied with string

DIRECTIONS: Preheat the oven to 350° F. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.

Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes. Transfer the lamb to a large plate. Wipe out the casserole.

Return the lamb to the casserole.  Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover with a tight- fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.Transfer the lamb to a large platter and cover with foil.  Discard the thyme sprigs. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.

Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.  Recipe compliments of Bodega Calle

mellowElNecio_SyrahBodega Calle
Alberti 154 El Necio
Reserva Syrah
Mendoza, Argentina

Located in the prestigious wine region of Luján de Cuyo, Bodega Calle produces high quality wines in a sustainable way.   2012 marks their  sixth Syrah vintage.  Access to a superb vineyard in Argrelo allows Bodega Calle to make a small quantity of concentrated, memorable wine via organic farming.  Bright purple in the glass, with roasted aromas of dark cherry, ripe blackberry, bacon fat and vanilla.  Cocoa and licorice notes saturate the palate and wine finishes round and direct.

Winemaker: Matteo Viana
Appellation: Alto Agrelo, Argentina
Varietal Blend:  100% Syrah
Analysis: 15.0% alc/volume

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Hop Harvest Starts Wednesday

WineStyles Tasting Station:

The hops are coming! The hops are coming!!

Originally posted on Rogue Farms:

The 2014 Rogue Farms Big Wave Hop Harvest starts Wednesday morning here at Rogue Farms in Independence, Oregon.

From last year's harvest. John in the rows of Freedom hops, picking out what he'll use to brew Wet Hop Ale.

From last year’s harvest. John in the rows of Freedom hops, picking out what he’ll use to brew Wet Hop Ale.

The first of our seven varieties we’ll pick are our Freedom hops. Don’t be surprised if you see John Maier poking through hop rows or inside the processing facility. John is using some of this year’s Freedom crop (and Yaquinas when they’re ready) to brew Wet Hop Ale. He’ll personally select the fresh cones to bring home with him to our Brewery in Newport.

We’ll picking the remaining six Rogue Farms hops over the next three of four weeks. Hard to believe that after a year of such crazy weather (drought, floods and snow), the hops are healthy, ripe and ready for picking!

So why a Big Wave Harvest?

When the…

View original 179 more words

Justin & Landmark Winery

Winery Spotlight Event

September Tasting

> > RSVP at your local WineStyles < <

JUSTIN VINEYARDS, Paso Robles, California:

Justin-Landmark-winesSince its inception, Justin has focused his efforts on producing world-class Bordeaux style blends from the estate vineyards for the JUSTIN label. Justin is a pioneer in producing this style of wine on the Central Coast and his efforts have been rewarded with past and present vintages earning 90+ points by the major wine trade publications. More encompassing recognition has come from awards such as the Grand Sweepstakes award winner, Best of class, Best of Region, the coveted Pichon Lalande trophy for “World’s Best Blended Red Wine” and Wine Spectators Top 10 Wines of the World. Vintages have received numerous accolades by capturing Decanter Magazine’s “4 Stars”, Restaurant Wine’s “3 Forks” and Connoisseurs Guide’s” 3 Puffs”. Justin has consistently earned the praise of the wine press with recognition from the likes of Robert M. Parker Jr. naming Justin Baldwin one of his “Wine Heroes of the Year” and the “Star of Paso Robles”, the James Beard Foundations “Great American Winemaker Award”, Quarterly Review of Wine’s “Top 3 Cabernet Producers of the Year”, and Wine Enthusiast’s “Top Cabernet and Blended Wine Producers List” for seven years running.

 

LANDMARK WINERY, Sonoma Valley

Nestled at the base of the Mayacama Mountain Range in the Sonoma Valley, Landmark Vineyards epitomizes the rustic grace and beauty of Sonoma County.  Since 1974, Landmark has been dedicated to producing handcrafted, ultra-premium Chardonnay and Pinot Noir sourcing grapes from unique vineyard sites throughout California to create rich, balanced wines.

Landmark’s commitment to both the land and artisan winemaking has been rewarded by national and international wine critics.  Overlook Chardonnay has landed on the Wine Spectator’s Top 100 list six times in the past 15 years and scored over 90 points multiple times.  Robert M. Parker, Jr. says, “Always a reliable winery, Landmark continues to produce a bevy of high-classChardonnays and PinotNoirs with their only outlier being their single bottling ofSyrah. Moreover, in addition to the endearing quality of their wines, Landmark offers realistic pricing. wines have consistently represented outstanding value.”

LIMITED SEATING
Contact your local WineStyles to RSVP!

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