June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoskylark-alondra-cabernet-bottleSkylark Wine Company
Alondra
Cabernet Sauvignon
Mendocino County, California

BOLD WINE STYLE

Alondra is the Spanish word for Skylark. Perfumed nose of black cherry, blueberry and cassis with those classic cabernet characteristics of tobacco leaf and mint. The fruit-inspired palate features cassis and cherry fruit front and center, while that defining cabernet structure deftly folded into the fruit. Ripeness and elegance are the hallmarks of Alondra Mendocino Cabernet Sauvignon, which can be enjoyed now or cellared for the next decade.

WINE DETAILS:

  • Region: North Coast AVA, Mendocino County, California
  • Varietals: Cabernet Sauvignon
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.52 g/l
  • Total Acidity: 6.6 g/l

WINEMAKER’S NOTES:
Alondra Mendocino Cabernet Sauvignon is sourced from one block in the heart of Mendocino County. Farmed organically, it is located in the rugged terrain of Northern California, near the banks of the Upper Russian River and the foothills of the Mayacamas. This vineyard is planted with three clonal selections specifically selected for this site. In early July 2024, the region experienced a record-breaking heat spike that transitioned to a long and moderately cool growing season. The Cabernet was picked in mid-October under ideal conditions. Gently crushed into a fermenter and left to ferment at its own pace with native yeasts. After primary fermentation we racked into 30% new Taransaud barrels (a French cooperage in Cognac) for eight months. The winemakers executed one rack and returned, then bottled all free run juice unfined and unfiltered.

John Lancaster and Robert Perkins

Photo by Skylark Wine Company: John Lancaster and Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

tri tip steak with salsa on a cutting board

Grilled Tri-tip with Santa Maria Salsa

INGREDIENTS:

  • 2 lb tri-tip steak, fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar, dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce, ie. Tabasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

DIRECTIONS:

  1. Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
  2. In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
  3. Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  4. Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  5. Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  6. Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  7. Slice against the grain and then top with the salsa, with extra served at the table.
  8. In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of How to Feed a Loon – All Rights Reserved.

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