Seafood Capellini with Saffron

seafoodClean, citrus notes of lemon and lime zest compliment the fish. The lightness of the pasta and herbs are matched by the lightness of the wine, making for an all-in-all refreshing meal.

INGREDIENTS:
• 6 tablespoons extra-virgin olive oil
• 1 pound shelled and deveined jumbo shrimp (8 shrimp)
• 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces
• Kosher salt and freshly ground pepper
• One 14-ounce can diced tomatoes, drained
• 4 garlic cloves, minced
• 2 tablespoons minced flat-leaf parsley
• 1 serrano chile with seeds, minced
• 1 teaspoon hot paprika
• 2 cups chicken stock or low-sodium broth
• one 8-ounce bottle clam juice (1 cup)
• pinch of saffron threads
• 6 ounces capellini pasta, broken into 3-inch lengths
• lemon wedges, for serving

DIRECTIONS:
• In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
•  In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika.
•  Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes.
•  Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.  Makes 4 servings.  Recipe courtesy of Food and Wine magazine.

macabeocrispMonasterio de las Viñas
Macabeo
Cariñena, Spain

Between the 12th and 18th centuries, the Corona de Aragón (Crown of Aragon) spanned territories from the east of Spain to the south of Greece, quintessential areas steeped in wine-producing prestige and culture, among which Cariñena played a prominent role. All this tradition and know-how is present today in a brand of premium quality wines, in zones at more than 1600 feet altitude and with vineyards over 40 years old, combining indigenous varieties with international ones, in homage to one of the greatest kingdoms in history.  Grapes for this wine were harvested from vines with an average age of 20-years old grown at an elevation of 1900 feet.  Traditional winemaking and aging in stainless steel gives this wine a crisp style.

This wine is a brilliant, pale yellow in color.  A nose of lemon and melon is reflected on the palate, with the addition of zesty lime.  Light bodied and easy drinking, this wine can be enjoyed on its own or with food. Pairs well with seafood capellini and saffron.” – winemaker, Marcelo Morales

winemakerWinemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  100% Macabeo
Analysis:
13% alcohol/volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

July Wine Club pairing recipe

Rich, juicy notes of strawberries are complimented by more savory notes of violets and licorice, which meld with the flavors from the pork and anise in the recipe. The smooth, medium/full body of Monasterio de las Viñas Rerserva Red from Cariñena Spain matches the mouthfeel of the meat.

pork-chops-shallotsPork Chops with Shallots

INGREDIENTS:
• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 ¼ cups)
• ½ teaspoon anise seeds
• ¼ cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

DIRECTIONS:
Preheat the oven to 400°F. Season the pork chops with salt and pepper and dust with flour.

In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°F, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ½ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce. Recipe courtesy of Food & Wine Magazine.

Bold_stickerMonaterio_Reserva_wineMonasterio de las Viñas
Reserva Red
Cariñena, Spain

In the 11th century, Cistercian monks built a monastery in the Sierra de Aguarón.  Today, this region is known for its superior quality wines. Monasterio de las Viñas celebrates the history of the land by using traditional varietals sourced entirely from Aguarón. Cariñena is one of the oldest protected growing regions in Europe, receiving D.O. status in 1932.  Vines grow in reddish-brown limestone over loose rock. A continental climate and a cold, northerly wind known as cierzo contribute to the characteristic intensity of the grapes.   Harvested from vines an average age of 30-years-old grown at an elevation of 1900-2600 feet, the grapes were aged for 12-16 months in French and American oak barrels and aged in bottle for 2 years. Pairs well with pork chops and shallots.

winemaker-marcelo-morales

Winemaker Marcelo Morales

“This wine is bright ruby-red with a garnet color change at the rim.  Aroma of strawberries, violets and licorice become ripe on the palate.  Additional notes of vanilla and wood create more complexity” – Marcelo Morales, winemaker

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  50% Grenache, 25% Tempranillo, 25% Cariñena
Analysis:
13.5% alcohol / volume
Critical Acclaim:
International Wine & Spirits Competition 2015, Bronze. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Happy 4th of July Weekend!

Happy 4th

We would like to wish everyone a safe and happy holiday weekend!

May your grills be hot and your wines be true – be they Red, White, or Blue!

Grill and wineWine is officially “all-American”, now donning all colors of our beloved American flag. Have you seen the latest news in wine innovation? We’ve been hinting at it… BLUE wine! As in, Red, White, and BLUE! (We just cannot get over it.)

A Spanish wine company, Gik (pronounced “geek”) is making their wines blue by using a special quality found in grape skins combined with naturally cultivated indigo.

Gik works with grapes from different areas of Spain to make their wine blends using both red and white grapes. The company’s wineries are located mainly in La Rioja, Zaragoza and Courthèzon. In case you’re wary of the blue coloring, Gik’s website assures that quality control checks are thorough, and everything used in wine making complies with EU food regulations.

Watch this brief interview of Taig Mac Carthy, Creator at Gik Blue Wine, at the ProWein Trade Fair in Germany this March. ProWein is the world’s leading trade fair for wine professionals, hosted annually in Germany.

Taig discusses how the innovative blue wine is going over at the German wine professionals trade fair, and how its radiant blue color is made:

For curious minds, Gik has answered the question – Why blue?:

“We are not vintners. We are creators. So we sought the most traditional and closed minded industry out there. Once having selected the wine industry as our battlefield, we set about creating a radically different product, changing the color to a vibrant blue and making the wine sweeter and easier to drink.When we started to work on our project we came across a book called The Blue Ocean Strategy. This explained that there are red oceans, full of sharks which have torn the little fish so much that they’ve tinted the water red. Then there are blue oceans, where there is no competition and fish swim un-harassed. Thus the poetic idea of transforming a red ocean into a blue ocean through changing the most traditional red liquid into blue was one which greatly appealed to us.

Apart from that, in psychology blue represents movement, innovation and infinity. It’s also a color frequently associated with flow and change.” (gik.blue)

Blue Wine

Image from ProWeinTradeFair YouTube video “No red wine, no white wine, but blue wine!” Watch video below.

Before you go rushing to the store, know that Gik’s radiant blue wine is not yet available in the US. Until we are able to raise our glasses of Red, White, and Blue, we send our support from afar.The WineStyles concept shares Gik’s goal of demystifying the wine world for our customers. After all, wine tasting can (and should) be fun! And if you ask us, the more colorful, the better! #GikBlueWine

July Wine & Beer Boot Camp – Wines for Summer Grilling 

WineSummerGrill

We know you’ll be out and about grilling, drinking wine and beer, and having a grand ‘ol time this 4th of July weekend celebrating America (and we support you in that endeavor!)

For further summer grilling and wine pairing preparation, join your local WineStyles for the next Wine and Beer Boot Camp Class, Wines for Summer Grilling! It will be a delicious event and the perfect complement to your summer grilling routine.
In this class, you will learn how to pair wines with your favorite grilling items, and of course the best part of learning is the tasting!  As part of our Boot Camp series in 2016, the more you LEARN the more you EARN in delicious wine tastings! Join us for multiple classes and you’ll be rewarded:
Stamper
3 STAMPS = Free Wine Tasting for 2 people
6 STAMPS = Free Wine Tasting for 4 people
8 STAMPS = Free Wine Tasting Party, up to 20 people
11 STAMPS = Boot Camp Survivor T-shirt

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible!

*Please note: Classes and Boot Camp rewards may vary at different WineStyles locations. Offer void where prohibited by state or local alcohol laws. See your local WineStyles Tasting Station for details. Find your local WineStyles store here.

Thanks for reading, cheers!

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A Toast to Rosé!

RoseToast

Rosé wines can often be overlooked. After all, when asked what type of wine drinker you are the question is usually “Do you prefer whites or reds?” without regard for the in-between style of rosé.   

Perhaps even the term “rosé” is unfamiliar to you. That’s because unlike simple “red” and “white” wines, rosé is also known by many nicknames, such as “blush”, “pink”, “brosé” (for its rising popularity among men) and in the Northeast, “Hampton’s Gatorade” according to USA Trade Tasting.

Over the last ten years, the wine industry has seen a rise in the popularity of rosés. These pink wines are pushing their way to the foreground, and we’re not talking about your grandmother’s white zin!rose-wine

What may have begun as just an affordable sweet pink wine here in the US, has morphed into a category all its own. Wineries from coast to coast are now producing different varieties of these beloved rosé wines to please the public’s palate.

So here’s the run-down on rosé:

How is it made?

When making a rosé, the wine maker only allows the grape skins to soak in the wine for a short amount of time. This is what gives rosés their pink, rather than deep red, color. As we know, the longer the grape skins are left to soak in the wine, the deeper the color will get, creating instead a “red” wine.

What colors can I expect?

Depending on the grape varietal used and the length of time the grape skins are left in the wine, the color of a rosé may vary from a very light rose petal pink to a deep and bold strawberry hue.

How does it taste? 

If you think the lack of a rich red color takes away from the aroma or taste of a rosé, we beg you – think again! “Paler wines may explode with just as many notes of strawberry, raspberry, watermelon, cranberry, ripe peach and deep citrus as their bolder-colored cousins” so says the Temecula Valley Winegrowers Association.

rose wines

Visit your local WineStyles store to find the perfect rosé wines to enjoy all year long!

#roséallday:

Lovers of rosé have been showing their support on social media, namely photo-friendly Instagram, with the hashtag #roséallday. Entrepreneurs and rosé lovers Erica Blumenthal and Nikki Huganir began the movement with a tote bag printed with “Yes Way Rosé” which you can peruse here.

The two gained popularity for their business and rosé wines everywhere by posting delightful pics of rosé-filled glasses on lovely table-top arrangements surrounded by all sorts of delicate pink items like flowers and fashion. They basically created a pink wine club that anyone can be a part of.

#brosé

Men, too, are increasingly on board with enjoying a glass of the pink stuff. They’ve been busily posting on Instagram with the hashtag #brosé to show their support and refined tastes.

Rosé wines are sophisticated and versatile, perfect for enjoying all year round!

What’s the fuss all about, it’s just a wine of a different color, right?

Well, we’ll let your taste buds be the judge of that.:)

June Wine & Beer Boot Camp Class – All About Rosé! 

AllAboutRose

Want to learn more about this rosé? Sign up to attend our June Wine and Beer Boot Camp Class “All About Rosé”! Enjoy a delightful tasting experience as you learn about all the different styles of rosé. It will be a tasting and educational experience you won’t want to miss!

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible!

*Please note: Classes and Boot Camp rewards may vary at different WineStyles locations. Offer void where prohibited by state or local alcohol laws. See your local WineStyles Tasting Station for details. Find your local WineStyles store here.

Thanks for reading,

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Happy Memorial Day Weekend!

MemorialDayWine

Spring is creeping to an end as Memorial Day weekend has finally arrived! For many, Memorial Day marks the unofficial beginning of summer.

Of course, the holiday weekend means much more to those who have dedicated their lives to our country. People will be gathering across the nation to join or watch Memorial Day parades and honor those who have served.

It’s a perfect three-day weekend to gather with loved ones and celebrate the return of summer weather. How will you be enjoying the weekend? Will there be a parade and many picnics and barbecues in your town?

We know you’re busy snatching up all those Memorial Day sales, so we want to help with a guide to throwing the perfect outdoor gathering!

MemorialDayWineBeerCheese.

Toting wine around is a breeze with these insulated wine bags! Artisan cheese and wine or beer make for a great grown-up appetizer.

  1. Pick a grassy spot in your favorite park, or a friend or family member’s backyard! Open areas allow for more fun and games for the kids and the grown-ups!
  2. Bring along yard games such as croquet, ladder toss, giant Connect Four, Cornhole bag toss, a giant Jenga tower, even Twister can be played outdoors and made even more fun by using different colored spray paint to make as big a Twister board in the grass as you want! Note, you’ll want to make sure the grass owner is OK with this before you begin.
  3. Remember the bug spray! There are many new natural options now on the market, so you don’t have to be covered with that classic bug spray smell. Search for one with lemongrass and eucalyptus and enjoy spa-like fragrances.
  4. Set the table – grab a brightly colored outdoor table-cloth at one of those Memorial Day sales, and don’t forget all the dressings!
  5. If you’re a guest, don’t show up empty-handed! Be sure to bring wine or beer to drink and share. (Hint: stop by your local WineStyles store and stock up for the weekend!

shutterstock_341453714Now the fun part – Choosing the right wine!

A sweet Moscato is easy to enjoy in warmer weather, and Pinot Noir is a great food-friendly choice. Don’t be afraid to go red, white, and blue with wine labels to help decorate the table!

But what pairs well with picnic favorites such as hot dogs and burgers?

CommunityTable has a few suggestions for us:

“Hot dogs and sausages come in lots of varieties, but one thing they have in common is that they are salty and hearty, so they need a wine with acid.”

So it’s best to choose wines with acidity and a touch of sweetness to get the perfect balancing act. CommunityTable recommends a Rosé, Pinot Blanc or Sangiovese.

“For steaks or burgers, you want a wine that’s equal to the meat in flavor and in weight, and that also has acidity to both cut through the fat and to cleanse the palate.” CommunityTable recommends a Rioja, Carménère, Cabernet Sauvignon or Brunello di Montalcino.

There you have it – the perfect recipe for a perfect Memorial Day weekend and celebration of summer!

Wishing you all a fun and safe Memorial Day weekend!

MemorialDay_salute

Thanks for reading,

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The Mystery Behind Cheese and Wine, Explained

Great things take time. We are all familiar with the age-old adage, “Rome wasn’t built in a day.” Whether you’re painting a city block mural or writing a once-in-a-lifetime novel, know that life’s greatest achievements are the result of many smaller efforts strung together with great love and care.

CheeseWine1

Create a beautiful and delicious gift, or treat yourself! All the spreads will look lovely atop a brightly colored cheese plate!

Achieving greatness is not often the result of just one lucky lightning strike, but rather dedicated mini-moments of daily discipline exercised over time. Great endeavors, great love, great art, and of course great wine and cheese all take time and care. It is when that time and care are given that we are truly wow-ed with the results.

At WineStyles Tasting Station, we like to appreciate all the finer foods of life, so let’s take a moment to appreciate two of our favorite aged delicacies: Cheese and Wine!

cheese-makerWine has been around since man’s first fire-side dinner party way back in the late Stone Age (nationalgeographic.com). Cheese, on the other hand, came into our lives only 8-10,000 years ago and wine couldn’t have been happier that it finally showed up to the party (nationalhistoriccheesemakingcenter.org).

Cheese and wine are notoriously great when paired together, perhaps because wine pairs so well with many delicacies – chocolate, pizza, leftover Easter candies, to name a few. Although they are so enjoyable together, the pairing process can be difficult to understand. After all, these are two very different items, right?

Precisely!

There is a reason the most popular food pairings of all time make our collective mouths water. Think peanut butter and jelly, sandwiches with pickles, and soda pop with a bag of potato chips. Each of these pairings are so satisfying because they lend a harmonious balance to our taste buds.

Let’s break it down to a gastronomical level. LiveScience.com puts it simply, saying:

CheeseWine2

Choose a rustic slate board for an extra dose of chic. Wine, cheese, and jam make the perfect trio for your taste buds!

“Because fat is oily, eating it lubricates the mouth, making it feel slick or even slimy. Meanwhile, astringents, chemical compounds such as the tannins in wine and green tea, make the mouth feel dry and rough… We don’t like slimy, but we don’t like puckered up, either.”

There you have it. What first seemed an inexplicable craving to enjoy a cheese plate with your glass of wine is finally explained by science! Next time you’re snacking on something salty or fatty and crave a refreshing soda or crisp glass of wine, you’ll know what’s really going on – your taste buds are searching for harmony. And who are we to deny them that!

Want to learn the basics of pairing Cheese and Wine?

Sign up for our next Boot Camp Class: Cheese & Wine 101 at your local WineStyles!

CheeseWine101

Learn all about pairing your favorite Cheeses and Wines in this interactive class! Best part about it – you get to taste as you learn! Don’t miss out, this class will be both educational and delicious.

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible!

*Please note: Classes and rewards may vary at different WineStyles locations. See your local WineStyles Tasting Station for details, click here.

Thanks for reading,

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Peter Barry’s Roast Chicken with Gravy

roasted-chicken-recipeINGREDIENTS:
•  1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock

DIRECTIONS:
Take your chicken out of the fridge 30 minutes before it goes into the oven.  Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled.  Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil.  Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor).  Place lemon and bunch of herbs inside the chicken’s cavity.  Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.

Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning.  When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.  Cover it with tin foil and a tea towel and put aside.

To make the gravy,  carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat.  Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine.  Keep it over the heat and let it boil for a few minutes.  Pour the stock into the tray, or add 1 quart (1 litre) of hot water.  Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go.  Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.  Carve the chicken and serve gravy and roasted vegetables.   Recipe modified from Jamie Oliver.

Barry-Bros-Wine-Bottle-ShotBold_stickerJim Barry
The Barry Bros
Shiraz, Cabernet Sauvignon
Clare Valley, South Australia

Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture.  It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz.  A tiny area accounting for less than 1.5% of the total Australian production.  With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage.  “We have taken inspiration from our family’s history to create this wine.  Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.  

Tom Barry, winemaker

Tom Barry, winemaker

This wine is a deep purple in appearance.  Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice.  The wine opens up and displays lifted violet floral notes.  On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs.  This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.

Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend:  58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis:
14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Lemongrass BBQ Pork with Rice-Vermicelli Salad

Lemongrass-Barbecued-Pork-with-Rice-Vermicelli-SaladMARINADE  INGREDIENTS:
•  4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
•  2 large shallots, thickly sliced
•  1 ¼ tablespoon sugar
•  3 tablespoons Asian fish sauce
•  2 tablespoons fresh lime juice
•  3 tablespoons vegetable oil
•  2 tablespoons soy sauce
•  1 ¼ pounds boneless pork loin, sliced ½ inch thick

VERMICELLI SALAD INGREDIENTS:
• ¼ pound rice vermicelli noodles
•  4 medium garlic cloves, quartered
•  3 tablespoons sugar
•  3 Thai chiles or 1 large jalapeño, thickly sliced
•  ½ cup Asian fish sauce
•  ¼ cup finely chopped cilantro
•  ¼ cup finely chopped mint
•  ½ cup fresh lime juice
•  1/3 cup water
•  2 large cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
•  carrot and daikon pickles, for serving

DIRECTIONS:
In a food processor, finely chop the garlic, lemongrass and shallots.  Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste.  In a large shallow dish, coat the pork with marinade.  Cover and refrigerate for at least 1 hour.

In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

In a mortar, using a pestle, pound the garlic cloves to a paste with the chilies and sugar.  Stir in the fish sauce, cilantro, mint, lime juice and water.

Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water.  Cook, stirring, until barely tender, about 1 minute.  Drain the vermicelli.  Rinse the vermicelli in cold water and drain thoroughly.  Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

Light a barbecue or grill and cook the pork until nicely charred, about 2 minutes per side.  Transfer the pork to plates and serve with the rice-vermicelli salad and carrot and daikon pickles.   Recipe courtesy of Marcia Kiesel of Food and Wine.

JBW-Water-Riesling-High-Res-Bottle-ShotcrispJim Barry
Watervale Riesling
Clare Valley, South Australia

Jim Barry Wines is a family winery based in the Clare Valley of South Australia. Jim Barry was the 17th qualified winemaker in Australia and founded the company in 1959 with his wife Nancy. The company is now owned and managed by Peter Barry, a second generation family winemaker. Following  the legacy of his father and grandfather, Tom Barry was named ‘Young Winemaker of the Year’ in 2013. The tiny village of Watervale (population 246), nestled in South Australia’s Clare Valley, is renowned for the quality of its Riesling.  The grapes for the Riesling are picked from a special part of the Florita vineyard in Watervale.  This famous Riesling vineyard usually achieves full ripeness, with high natural acid levels.

Tom Barry, winemaker

Tom Barry, winemaker

“This wine is brilliant pale yellow in appearance.  On the nose is creaming soda, musk, fresh honeydew melon, lemon tart and bath salts.  The palate delivers ginger, mouth-watering juiciness, crisp granny smith apple like acidity. Generous lime fruit and a touch of fine talc phenolics which lifts the creaminess.”” –  Tom Barry, winemaker

silverstarWinemaker: Tom Barry
Appellation: Clare Valley, South Australia
Varietal Blend:  100% Riesling
Analysis: 12.5% alcohol / volume, 3.0 pH / 7.4 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

 

May Wine Club pairing recipe

BBQ-Flank-SteakBBQ Flank Steak with Burnt Cabbage and Oyster Mayo

STEAK INGREDIENTS:
• 2.2 lb (1 kg) flank steak
• 3.5 oz. (100ml) fish sauce
• 3.5 oz. (100ml) light soy sauce
• 2 garlic cloves. microplaned
• 1 knob ginger, microplaned
• 3.5 oz. (100ml) grapeseed oil
CABBAGE SALAD INGREDIENTS:
• 1/2 cabbage, cut into 4, stem left on
•  1.5 oz. (50g) oyster mushrooms
•  1.5 oz. (50g) enoki mushrooms
•  1.5 oz. (50g) shiitake mushrooms, finely sliced
•  2 radishes, finely sliced
•  shiso cress
•  1.5 oz. (50ml) light soy sauce
•  1 lime, juiced
•  1 tsp miso paste
• 1 tsp sesame oil
• 3.5 oz. (100ml) grapeseed oil
OYSTER MAYONNAISE INGREDIENTS:
• 4 oysters shucked
• 2 egg yolks
• 1 tsp Dijon mustard
• 5 oz. (150ml)grapeseed oil
• sea salt
DIRECTIONS:
Marinate the steak in the fish sauce, soy, garlic, ginger & oil for 2 hours.   To make the burnt cabbage salad, place a frying pan on high heat with a little oil. Add the cabbage wedges and cook evenly on all sides until the cabbage is soft and quite blackened. Remove and place onto absorbent paper towel until cool.  In the same pan, quickly fry the oyster mushrooms for 1 minute, remove and allow to cool. Make the vinaigrette by whisking the light soy, lime juice, miso paste, sesame oil and grapeseed oil together.

To make the oyster mayo, in a blender add the oysters, egg yolks and Dijon. With the motor running slowly add the grapeseed oil to emulsify, season and reserve in the fridge for later use.  Remove the flank from the fridge at least 30 minutes prior to cooking, heat your BBQ until it is very hot. Add the flank and cook for approximately 6 minutes on both sides or done to your liking. Remove and allow to rest in a warm spot.

To serve, roughly chop the cabbage length ways and add this to a large bowl, add the mushrooms, radish and vinaigrette and toss well. Place a mound of the salad to one side of your serving dish, slice the beef evenly and place this next to the salad, spoon a dollop of the mayo next to this and garnish with the shiso cress.  Courtesy of Vasse Felix Restaurant.

VF-Filius-Cab-Sauv-Bottle-ShotBold_stickerVasse Felix
Filius Cabernet Sauvignon
Margaret River, Australia

Vasse Felix was established in 1967 by pioneer Dr. Thomas Cullity and is the founding wine estate of Margaret River. Margaret River experiences the unique combination of a Mediterranean climate, maritime influence and perfect soils for organic and sustainable viticulture. ‘Filius’ translates to ‘son of’ in Latin, reflecting the relationship between this wine and the Vasse Felix Cabernet Sauvignon; the estate’s most historic red wine. Filius is a more approachable, opulent interpretation of Margaret River Cabernet Sauvignon, a style renowned for its elegance and power. All fruit parcels were vinified and matured individually before grading post maturation to create a regional expression of the vintage.

virginia-willcock“An intense nose of blackcurrant and black cherry fruit, with complimentary coffee and chocolate aromas. These above earthy hints of sage, bay leaf, mushroom, truffle and venison. A juicy and fine up-front palate with dark cherry succulence and a savory dark chocolate sensation, akin to black forest cake. Vibrant fruit is carried with the bright acidity and attractive tannins building to the dry finish with lingering perfume remaining” – Virginia Willcock, winemaker

silverstarWinemaker: Virginia Willcok
Appellation: Margaret River, Australia
Varietal Blend:  85% Cabernet Sauvignon, 13% Malbec, 2% Petite Verdot
Analysis: 14.5% alcohol / volume, 3.52 pH / 6.8 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

 

Wine-Club-LogoJoin our Wine Club this month and receive two SILVER STAR rated wines and pairing recipes!

Each month you’ll be introduced to new and different wines from around the world, from various appellations, varietals and wine styles. Plus, you’ll enjoy all the perks that comes with membership, including 10% off wine purchases and 15% off additional purchases of wine club wines.

Premium Wine Club pairing recipe

grilled-lamb-burgersGrilled Spicy Lamb Burgers

•  1 pound ground lamb
•  1 tablespoon garlic, chopped
•  1 teaspoon sherry
•  1 teaspoon white wine vinegar
•  1 teaspoon molasses
•  1 teaspoon ground cumin
•  ½ teaspoon ground allspice
•  ¼ teaspoon salt
•  2 tablespoons chopped fresh mint leaves
•  2 tablespoons chopped fresh cilantro
•  2 tablespoons chopped fresh oregano
•  ¼ teaspoon ground black pepper
•  4 pita bread rounds (or burger buns)
•  4 ounces feta cheese, crumbled

DIRECTIONS:
Preheat grill for medium heat.  Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.

Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.  Recipe courtesy of AllRecipes.com

Bold_stickerstolpman-wine-petite-sirahStolpman Vineyards
Petite Sirah
Ballard Canyon AVA
Santa Ynez Valley, California

Over 20 years ago, founder Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare limestone outcropping and unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of the Ballard Canyon. The inky, black wine complements the bold flavors of BBQ perfectly. This wine stands up to a wide range of grilled meats, from lamb chops to classic BBQ dishes like ribs and brisket.

Sashi Moorman, winemaker

Sashi Moorman, winemaker

Petite Sirah can often drink so big and ripe the wine becomes monolithic.  Not so with this cooler vintage Petite Sirah.  The nose shows glints of creosote and black pepper.Thanks to de-stemming all of the clusters, the body is lush and forgiving on the finish.  Even more unctuous and seamless after two years in neutral barrel, our Syrah fans will appreciate the Petite Sirah.  This Petite Sirah might be the top pick out of the current releases for grilled steak.” – Sashi Moorman, winemaker

Winemaker: Sashi Moorman
Appellation: Santa Ynez Valley, Ballard Canyon AVA, California
Varietal Blend:  100% Petite Sirah
Analysis: 14.5% alcohol / volume, 3.81 pH, 6.6 TA g/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine-Club-LogoJoin our Premium “Enjoy” Wine Club this month and receive two delicious wines from Stolpman and pairing recipes!

Every other month, you’ll receive two bottles of “If You Insist” premium wines that you’ll truly adore. These wines are top scoring or limited releases that you will thoroughly ENJOY or impress your friends!  Plus, you’ll enjoy 10% off wine purchases and 15% off additional purchases of wine club wines.