November Wine Club pairing recipe

Spanish Turkey Meatball Stew

spanish turkey meatballINGREDIENTS:

• 2 tablespoons extra-virgin olive oil
•  1 large onion, chopped
•  5 cloves garlic, minced
•  Kosher salt
•  1 teaspoon smoked paprika
•  1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
•  2 cups low-sodium chicken broth
•  1 (15 oz.) can chickpeas, drained and rinsed
•  1 ½ pounds lean ground turkey
•  ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
•  Freshly ground pepper

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Bold_stickerCorona_ReservaCorona de Aragon
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707.  The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color.  Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“,  Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend:  Tempranillo, Cabernet Sauvignon
13% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Lamb Chops with Balsamic Reduction

•  ¾ teaspoon dried rosemary
•  ½ teaspoon dried basil
•  ¼ teaspoon dried thyme
•  salt and pepper to taste
•  4 lamb chops (¾ inch thick)
•  1 tablespoon olive oil
•  ½ cup minced shallots
•  1/3 cup aged balsamic vinegar
•  ¾ cup chicken broth
•  1 tablespoon butter

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

WineByJoe-RojomellowWine by Joe
Joe Rojo Red Blend
Applegate, Oregon

Nature, Nurture and Artistry… Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing. He fervently believes that the quality of wine starts in the vineyard; therefore, so does he. From early spring until harvest, Joe scrutinizes the vines, selecting the best sites and clones, as well as crop loads with the objective to produce wines true to their varietal character with as much depth, elegance, opulence and balance of flavor possible. His wines are beautifully fruited, rich with aromas and often have a faint impression of sweetness on the palate due to ripe tannins and fruit. Creating his dreams through pure drive and an insatiable passion for his art,  Joe will continue to produce excellence and value through each of his distinct labels.

JoeDobbes“Aging in neutral oak barrels keeps this wine focused on fruit. Ripe, dark berried fruits with complex earth and spice undertones. A warm growing season has resulted in this easy drinking, full-bodied red wine.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate, Oregon
Varietal Blend:  40% Tempranillo, 30% Zinfandel, 30% Merlot
Analysis: 14.3% alcohol / volume, 3.92 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine


Oregon Salmon Patties

•  1 (14.75 oz) can salmon
• 2 tablespoons of butter
• 1 onion, medium, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• ½ cup fresh parsley, chopped
• 1 teaspoon dry mustard
• 3 tablespoons shortening

Drain the salmon, reserving ¾ cup of the liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.  Recipe courtesy of

wbj_viognierSilky_StickerWine by Joe
Dobbes Viognier
Applegate Valley, Oregon

Dobbes’ objective when making Wine By Joe is to produce approachable wines that are true to their varietal character and accurate representations of the Oregon terroir. Far more effort is expended on site selection, with the singular focus of sourcing fruit that expresses true varietal character while promising depth, elegance and balance. This all takes place at Dobbes Family Estate in Dundee, Oregon’s first LIVE (Low Input Viticulture and Enology) certified winery. Nature, Nurture and Artistry…Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing.

JoeDobbes“Stone fruit aromas and flavors of ripe peach, apricot, golden raspberries and candied orange mingle with notes of honeysuckle and Daphne blossoms. Lovely floral complexity. The wine finishes with medium length balanced by bright acidity.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate Valley, Oregon
Varietal Blend:  100% Viognier
Analysis: 13.1% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine


October Wine Club pairing recipe


Granny Smith Apple Chutney

• 3 Granny Smith apples sliced into 1 inch wedges
• 2 tbsp butter
• 1 cup raisins or dried cranberries
•  ¼ cup sugar
• 1 cup water
• 1 tbsp cinnamon
• 1 tsp nutmeg

In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

wbj_syrahBold_stickerWine by Joe
Dobbes Syrah
Willamette Valley, Oregon

Though a small-town boy raised in Willamette Valley, Joe Dobbes’ wine calling originated far from his home country. Stints in the Nahe and Burgundy regions in France provided Joe with a solid foundation in the Old World of winemaking, before returning to the U.S. and eventually beginning Joe Dobbes Wines in 2002. Today, he has succeeded in building one of the most well-established wine companies in Oregon. The estate vineyards cover some 214 acres in Willamette Valley and, in addition, Joe works closely with a number of elite Oregon vineyards to release single-vineyard wines and masterful cuvées under three labels – Dobbes Family Estate, Jovino and Wine By Joe, the last of which was named the #1 Hot Small Brand of 2011 by Wine Business Monthly.

JoeDobbes“20 months in neutral barrels has refined the tannins and created a full mid-palate with a smooth finish. This fruit driven Syrah expresses a full spectrum of bright red to dark berry fruits.  Floral and earth driven accents keep this food friendly wine alluring” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Willamette Valley, Oregon
Varietal Blend:  100% Syrah
Analysis: 13.7% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine


Live Webcast Stone Brewing Tasting October 13

Stone Brew Webcast Tasting Event


Tuesday, October 13th
6:00pm CST / 7:00pm EST

>> RSVP at your local WineStyles <<

Join us for a LIVE virtual beer tasting event with Stone Brewing’s craft beer guru, “Dr.” Bill Sysak.  In real-time, taste 6 Stone craft beers along side “Dr.” Bill and ask him your questions online.  Seating is limited – call your local WineStyles to RSVP.

“Dr.” Bill  Biography

Dr-Bill-Bio-BubbleBill Sysak, or as he’s more often referred to, “Dr. Bill,” is the Craft Beer Ambassador for Stone Brewing Co. “Dr.” Bill is a Certified Cicerone® and has proven expertise in selecting, acquiring and serving craft beers. He received his nickname through his work as a medic in the military Army National Guard, and the moniker has stuck with him throughout his career in the craft beer industry. At Stone, he’s responsible for setting the beverage standard and ensuring the beverage philosophy is followed at all Stone Brewing Co. venues. “Dr.” Bill is widely considered one of the foremost experts in 24carrotgolden_Bottle_Thumbthe field of pairing beer with food. He suggests the beer, wine and food pairings for the menus at our restaurants, and also coordinates and hosts many Stone Brewing World Bistro & Gardens events including: Beer & Cigar Dinners, Master Pairing events, Sour Fest, Oakquinox, Stone Pour it Black, and Rare Beer Breakfast. Sysak has been featured in such publications as New York Times, Draft magazine, Imbibe, Los Angeles Times, and Food & Wine.

He is on the San Diego State University “Business of Craft Beer” Advisory Board and is the instructor for the “Exploring Craft Beer” course.

“Dr.” Bill can also be found on the popular Internet podcasts, “New Brew Thursday” where he does a “Master Pairings” segment each week and “Expert Drinking,” where he educates his fans on the best of craft beers, cigars, fine wines, and spirits.  Learn more about “Dr.” Bill on Stone’s Blog here.


  • Stone 24 Carrot Golden Ale
  • Stone Go To IPA
  • Stone Pale Ale
  • Stone Ruination Double IPA
  • Stone Coffee Milk Stout
  • Stone Smoked Porter


Contact your participating local WineStyles to RSVP!


Ridge Vineyards Tasting Event

Ridge Vineyards Tasting EventOctober  Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Ridge Vineyards, California

The history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of San Francisco’s Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge’s production facility. At 2600′, it is surrounded by the “upper vineyard.”

“We decided to farm organically because we believe it leads to better grapes and higher quality wines. This approach in the vineyard, plus our traditional approach to winemaking, will provide the finest possible wines for our customers.” –  Paul Draper, CEO/winemaker.


13zls-bottle-shotRidge-Vineyards-LogoLytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century’s experience with this vineyard had convinced us that it was an exceptional piece of ground. Forty consecutive vintages of Geyserville attest to yet another stunning combination of location and varietals. Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Our approach is straightforward: find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit’s distinctive character and richness into the wine.  While Ridge is by no means a large grower,  they are the largest grower of organically farmed grapes in Sonoma County, and in the Santa Cruz Mountains appellation.

Limited Seating Available – Reserve your seat ASAP!


Contact your local WineStyles


Chateau Rouviere Wine Pairing Recipe

Braised Beef & Carrots

•  2 lbs (1 kg) stewing beef
•  2 onions
•  1 slice belly pork, diced
•  cooking fat
•  1 small can tomato purée
•  bay, thyme, sage
•  1 cube beef stock
•  2 garlic cloves
•  6 carrots, peeled and sliced
•  salt and pepper to taste

Cut the meat into equal pieces.  Heat the fat, and then sauté the meat in a cast iron casserole dish.

Once all of the meat pieces are browned on all sides, remove them from the casserole, and brown the chopped onions and diced belly pork.

Dissolve the beef stock cube in ¼ liter (2 cups) of water.

Put the meat back into the casserole, pour in the stock, tomato purée, peeled and sliced carrots, garlic and herbs.

Season with salt and pepper, stir and leave to stew for 90 minutes on low heat.   Serves: 6.   Recipe courtesy of Vinadeis Winery, France.

Chateau_Rouviere_SMmellowChateau Rouviere
Grenache, Syrah, Mourvedre
Minervois, France

At Landure, in the cradle of Cathar history, Marielle and Luc Rouvière are perpetuating the family tradition. “We also unearthed fragments of Gallo-Roman amphorae which were used to transport wine by ship,” explains Luc Rouvière.   In 1649, the Abbey of Fontfroide sold the estate’s land to one of Luc’s ancestors.  More than two hundred years later, Luc’s great-great-grandfather founded the Château in 1870, during the region’s golden age of wine-making. The Minervois appellation was recognized in 1985 and Luc and Marielle moved to the estate in order to continue its conversion. In 1998, Val d’Orbieu selected the couple for their top quality wines matured in oak barrels, firmly establishing their reputation. This GSMC pairs well with red meats, game and cheeses.winemaker-Olivier-Dauga

“Lovely deep dark ruby color.  A subtle nose of blackberry, raspberry and garrigue aromas.  On the palate this wine is harmonious with soft tannins and spicy finish.” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Minervois, France
Varietal Blend:  40% Grenache, 40% Syrah, 10% Mourvedre, 10% Carignan
Analysis: 13% alcohol / volume, 3.5 pH, 6.3 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine


Grenache Blanc Pairing Recipe

Fish Lasagna

•  Lasagne sheets
•  18 – 21 oz (500-600g) varied fish fillets (salmon, mackerel, Pollack, etc).
•  2 jars tomato sauce (home-made tomato sauce is best)
•  1 tub of soft cream cheese flavored with tomato
•  2 tablespoons crème fraiche (thick, heavy creme with buttermilk)
•  2 tablespoons mustard
•  grated Gruyère (or mozzarella)
•  salt and pepper

Cook the fish in a court-bouillon or steam it (or even microwave it).  Mix the flaked fish with cream cheese, mustard and crème fraiche, season with salt and pepper.

Start to assemble the lasagne; a layer of tomato sauce, a layer of fish mixture, a layer of lasagne sheets….and repeat the process.

Finish with a layer of tomato sauce and sprinkle over grated Gruyère or mozzarella.

Bake in the oven at 390°F (200°c) for around 35 minutes.  Serves 4. Recipe courtesy of Vinadeis of France.

Chx-Tour-de-Montredon_Blanc_SMSilky_StickerTour de Montredon
Grenache Blanc
Corbieres, France

The Montredon Cooperative Winery was established in 1938. It is situated in a splendid location of the Corbieres region amidst impressive surrounding hills. The vineyards cover 8 hectares near the Labade Hills. The parcels are sheltered from the wind; this enables the grapes to reach exceptional levels of maturity and concentration. The vines are grown on a mosaic of terroirs with many geological nuances – limestone, clay, shale and pebble.  Winemaker Dauga, can also be viewed as an artist and an author, expressing the terroir and producing real, authentic, well-made styles of wine. Enjoy this Grenance Blanc with fish, shellfish and seafood.

winemaker-Olivier-DaugaA beautiful pale yellow color. The nose developed aromas of flowers and anise.  Fresh and fruity, this wine is long and rich on the palate”, winemaker Olivier Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend:  60% Grenache Blanc, 20% Roussanne, 20% Marsanne
Analysis: 12% alcohol / volume, 3.1 pH, 6.9 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine


September Wine Club pairing recipe

Pork Chops with Dijon Sauce

•  1 tbsp butter
•  1 tbsp olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 ½ inch thick
• salt
• freshly ground black pepper
• ½ cup chopped shallots or green onions
• 1 cup dry white wine
• ¾ cup chicken stock*
• ¾ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp chopped parsley (optional)
*For gluten-free, use homemade chicken-stock or gluten-free packaged stock

Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium-high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med-high heat until softened, about 1 minute. Add ¼ cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops  are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more,until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisking the mustard and parsley. If you want, add more mustard to taste.  Place chops on a bed of sauce and serve. Serves 4.  Recipe courtesy of Simply Recipes.

Black-Réserve_JONQUIERESBold_stickerChateau de Jonquieres
Cuvee Eole Grand Reserve
Grenache Syrah
Corbieres, France

Located just outside Narbonne (ancient capital of a Gallo-Roman province), Château de Jonquières stands in the middle of the Mediterranean scrubland. The vineyard is classified as appellation Corbières, a land of gorges and wild hills, a landscape of contrasts with rocks sculpted by the wind. Château de Jonquières is the property of Val d’Orbieu. Olivier Dauga, winemaker, accompanies winegrowers and oenologists to create these exceptional cuvées to embody the values of character, dynamism, roots and generosity in these wines, a pure product of the viticulture of the Languedoc. We invite you to discover these black diamonds, the first in a long line of exceptional vintages from Val d’Orbieu. Pairs well with pork roasted herbs, steak au poivre, or rabbit with mustard.
winemaker-Olivier-Dauga“With a beautiful deep ruby color, this wine offers a fine, delicate nose with aromas of red berries and a hint of oak. Clean and elegant on the palate, it reveals classic fruit flavors and soft notes of spices and oak”, winemaker Olivia Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend:  59% Grenache, 41% Syrah
14.5% alcohol / volume, 3.6 pH, 6.2 g/l TA
Critical Acclaim:
87 pts. Robert Parker’s Wine Advocate 2014. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.