MARCH WINE CLUB:
Pomar Junction Vineyard & Winery
Roussanne
Paso Robles, California
RICH WINE STYLE
This Roussanne presents a pleasant and surprising mouth-feel full of lush tropical fruit and bright pepperiness. It pairs well with buttery sauces filled with slow cooked vegetables or rich shellfish like scallop, crab, and lobster.
Varietal: 100% Roussanne Analysis: 14.7% alcohol / volume pH: 3.51 TA: 6.9 g/L Residual Sugar: 0.5 Appellation: El Pomar District AVA, California Vineyards: 100% Creston Ridge Vineyard in Paso Robles, California Aging: 4 months Cooperage: Neutral Oak Cases: 184 Accolades:
- Best of Class/Double Gold: California Mid State Fair Wine Competition
- Silver: Orange County Fair Wine Competition
About Pomar Junction Vineyard and Winery:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…
Lobster Pasta
INGREDIENTS:
- 8 ounces dry pappardelle pasta
- 4 lobster tails, with the meat removed and shells discarded **
- 1 cup (2 sticks) unsalted butter
- 3 garlic cloves, minced
- ½ teaspoon paprika
- ¼ cup grated parmesan
- ½ cup heavy whipping cream
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1-2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
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In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
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Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
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Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
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Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
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Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
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Garnish with parsley just before serving.
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