August Wine Club Pairing Recipe

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Cabernet_Sauvignon_bottleGeyser Peak Winery
Walking Tree
Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

A deep garnet with amethyst refections in the glass. Aromas of dark berries, ripe raspberry and flint follow through to the balanced palate. Bright acidity is supported by the addition of Petit Verdot, adding great roundness. Silky tannins extend on the persistent finish.

WINE DETAILS:

  • Varietal: 97% Cabernet Sauvignon, 3% Petit Verdot
  • Appellation: Alexander Valley, California
  • Analysis: 14.2% alcohol / volume
  • pH: 3.75
  • Residual sugar: 0.4 g/l
  • Total Acidity: 6.4 g/l
  • Critical Acclaim: 92 pts James Suckling 2021

VITICULTURE:
This vintage marks the 16th release of the Walking Tree Cabernet Sauvignon. The fruit for this wine is sourced from two excellent Alexander Valley vineyards. The different soils, exposures, and microclimates of these two vineyards adds enticing complexity of aromas and flavors to the finished wine.

VINIFICATION:
Following traditional fermentation methods, the wine was aged for 20 months in French oak barrels. The Cabernet Sauvignon and Petit Verdot were fermented separately and expertly blended.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley, California. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed wine growing regions of California. The essence of California terroir can be tasted throughout the range of their Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

bbq-ribs-blogBarbecue Ribs

INGREDIENTS:

  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • ½ cup chile sauce
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup rum
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper
  • cooking spray

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut spareribs into serving size portions; wrap in double thickness of foil.

  3. Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings (drippings can be frozen to use later in soups). Place ribs in a large roasting pan.

  4. Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

  5. Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.

  6. Cook ribs on the preheated grill for 30 minutes, basting with marinade.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe courtesy of SEEsign and Allrecipes Test Kitchen.

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