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Geyser Peak Walking Tree Merlot

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Merlot_bottleGeyser Peak Winery
Walking Tree
Merlot
Alexander Valley, California

BOLD WINE STYLE

This Alexander Valley Merlot shines with attractive garnet hues and a bouquet of dark fruit, mature plums and hints of nutty Italian Panforte. The rich palate follows suit with warm spices and crushed raspberries. Ample tannins bring a wonderful presence to the palate, offering good body and grip, balanced nicely with a silky finish.

WINE DETAILS:

  • Varietal: 94% Merlot, 5% Cabernet Sauvignon, 1% Malbec
  • Appellation: Alexander Valley, California
  • Analysis: 14.4% alcohol / volume
  • pH: 3.67
  • Residual sugar: 1.03 g/l
  • Total Acidity: 5.57 g/l
  • Critical Acclaim: 91 pts James Suckling 2019

VITICULTURE:
The vintage benefited from moderate weather and only saw a few heat spikes throughout the growing season. The majority of the season’s rainfall arrived shortly before budbreak, providing ideal conditions for the vines at a key time in their growth cycle.

VINIFICATION:
The grapes were hand-picked, followed by a cold soak and gentle pump-overs during fermentation. This produced a wine of substantial structure. The wine is then aged for 24 months in French Oak barrels.

INTERESTING FACT:
The Geyser Peak Walking Tree label honors the rich history of Alexander Valley Cabernet Sauvignon.  However, while exploring Bordeaux varieties for their flagship Walking Tree Cabernet Sauvignon, the winemaker was inspired to make a varietal Merlot given the exceptional quality of fruit.

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 familyowned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

chocolate-mousse-dish-blogEasy Chocolate Mousse

INGREDIENTS:

  • 1 ½ cups cold heavy cream, divided
  • 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
  • Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle

DIRECTIONS:

  1. Heat ½ cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.

  2. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.

  3. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer ½ cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.

  4. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.

  5. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.

Information & Photos © Geyser Peak Walking Tree © Quintessential – All Rights Reserved.
© Recipe courtesy of The Kitchn.

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Geyser Peak Walking Tree Chardonnay

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AUGUST WINE CLUB:

geyser-peak-walking-tree-chardonnay-bottleSilky styleGeyser Peak Winery
Walking Tree
Chardonnay
Alexander Valley, California

SILKY WINE STYLE

The nose offers notes of tropical pineapple, jasmine and guava with secondary aromas of white peach and pear.  The bouquet extends to the palate with its balanced acidity, moderate body and enticing richness.

WINE DETAILS:

  • Varietal: 100% Chardonnay
  • Appellation: Alexander Valley, California
  • Analysis: 14.8% alcohol / volume
  • Residual sugar: 1.5 g/l
  • pH: 3.52
  • Total Acidity: 4.9 g/l

VITICULTURE:
The Chardonnay grapes were picked from a vineyard along the Sausal Creek in Alexander Valley, California. The block came in approximately 2 weeks later than expected due to the cool summer and extended growing season.

VINIFICATION:
The grapes were split into two distinct lots. Although both were fermented in 100% French oak Burgundy barrels, each saw different yeasts – one from Burgundian origins and the other from Italy. This allowed for a nuanced blend. The primary fermentation lasted three weeks, followed by spontaneous malolactic fermentation, all at cool temperatures in 25% new French oak. Bâtonnage was done every two weeks for four months, then allowed to settle naturally until its first racking in late May of 2024.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley. 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 winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

crab-cakes-dish-blogCrab Cake Recipe

INGREDIENTS:

  • 1 pound lump crab meat
  • ¼ cup mayonnaise
  • 1 large egg beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ cup Panko bread crumbs unflavored
  • 1 ½ tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon Kosher salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ cup canola oil
  • lemon wedges for serving

DIRECTIONS:

  1. Check the crab meat for any hard and sharp cartilage, remove, and discard.
  2. In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
  3. Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
  4. Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
  5. Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
  6. Serve immediately with tartar sauce and lemon wedges.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe and video courtesy of Spend with Pennies.

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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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July Cheese Club: Iowa

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Cheese ClubArtikaas-Spring-Milk-GoudaArtikaas
Youngsters First Milk Gouda
Holland

A little taste of Holland. This gouda is made with milk that is collected from cows that have had their first taste of Spring’s tender grasses. Artikaas turns their rich, nutritious milk into irresistibly smooth Gouda.

FLAVOR PROFILE:
4-6 week aged, milk, creamy, smooth

WINE & CRAFT BEER PAIRINGS:
Try a crisp Chardonnay or a refreshing dry cider. The bright acidity and fruity notes in either beverage beautifully complement the cheese’s creamy texture and subtle sweetness, enhancing its fresh, yet rich flavor.

WINESTYLES: Crisp
BEERSTYLES: Crisp & Clean or Fruity

RECIPE IDEAS: Want to think outside the cheese board? Try Artikaas’ Hatch Chile Cheese Fondue recipe! Click here >

ABOUT THE CREAMERY:
Artikaas has been a family run cheesemaker in Holland for over six generations. They make Gouda as they always have — meticulously, without shortcuts, with respect for nature, and using only the best milk from family farms.

Information & Photos © Artikaas. – All Rights Reserved.

shropshire_blueClawson Farms
Shropshire Blue
Leicestershire, England

An absolute standout, Shropshire Blue gets its rich golden-orange color from natural annatto, derived from the berry of the achiote tree. This award-winning British blue cheese is fudgy, gently tangy, and irresistibly meltable. With a creamy, mellow flavor that still carries plenty of character, it’s the perfect gateway to blue cheese. Beloved by food lovers, it’s hard to beat for melting onto a crostini, especially with a spoonful of red onion marmalade.

WINE & CRAFT BEER PAIRINGS:
Pair with a Riesling Spätlese—its vibrant acidity and touch of sweetness balance the cheese’s tang and richness. For beer, an English strong ale offers malty warmth that complements the cheese’s fudge-like texture and savory depth.

WINESTYLES: Fruity
BEERSTYLES: Fruity & Spicy

RECIPE IDEAS: Try this delicious cheese on a flaky phyllo dough (what’s not to love?).  You’ll love this recipe for Shropshire Blue Tart >

ABOUT CLAWSON FARMS:
Clawson Farms is a farmer-owned co-operative founded in 1912 in Long Clawson, Leicestershire, now made up of around 30 local farms within a 30-mile radius. With over a century of cheese-making heritage, the creamery blends traditional craftsmanship with modern innovation to produce award-winning British cheeses like Blue Stilton, Shropshire Blue, and Aged Rutland Red. Clawson remains committed to sustainability, animal welfare, and community values, recently unveiling a refreshed brand identity that celebrates its roots while inviting a new generation to discover its cheeses. Learn more here.

Information & Photos © Clawson Farms. – All Rights Reserved.

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July Sweet Club: Iowa

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Sweet Wine ClubThanisch_BB_Kab_Bottle-scaled-1Dr. H. Thanisch
Bernkasteler Badstube
Kabinett Riesling
Mosel, Germany

NECTAR WINE STYLE

The wine shows a pronounced bouquet of very ripe red and yellow fruits with exotic and slightly spicy notes with well-integrated acidity. The slatey minerality so typical of the Mosel adds further complexity.

Varietal: 100% Riesling
Analysis: 9% alcohol / volume
Residual Sugar: 36 g/L
TA: 7.6 g/L
Quality level: Kabinett
Food Pairing: Matches delicate foods excellently, or try with veal, shellfish, roasted poultry or fish

TERROIR:
The Dr. H. Thanisch estate (the heirs Müller-Burggraef) includes over 12 hectares (over 30 acres) of the best sites in the middle Mosel valley. Black & blue slate is the predominant structure of this steep Bernkastel hillside, sloping down to the Mosel river. The terroir is reflected in the wine with its flinty minerality, a lively and refreshing Riesling with racy and stable acidity and an extraordinary potential for maturing over many years. Ripe & healthy grapes are selected from the Badstube vineyards for this wine, fermented naturally with no chaptalization.

ABOUT THE WINERY:
The wine-growing tradition of the Dr. Hugo Thanisch family can be traced back more than 350 years. In 1636, the name was mentioned for the first time in the registers of Bernkastel-Kues. The quality of the family’s wines soon extended their excellent reputation far beyond the Mosel valley. At the end of the 18th Century, the Thanisch’s acquired the Berncasteler Doctor vineyard, a very steep site with deep devon slate structure, situated behind and overlooking the rooftops of the quaint old town of Bernkastel. The Doctor name originates in a legend about Prince Boemond II of Trier who fell sick and then was cured by a wine from this vineyard. Medicinal powers of fine wines are today being re-discovered. Without a doubt, the Doctor Vineyard is the most valuable and most famous German site. Learn more about the winery here.

Information & Photos © Dr. H. Thanisch Winery – All Rights Reserved.

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July Bubbly Club: Iowa

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Bubbly Wine ClubBoisset_LaVictoire_Champagne_AI9A0935a_hiBuena Vista Winery
La Victoire Brut Champagne
Champagne, France

BUBBLY WINE STYLE

This champagne opens with elegant and complex aromas of grapefruit followed by rich honey and brioche notes. A crisp and intense palate offers flavors of white stone fruits, peaches and pears. The wine’s impressive mouthfeel is full and rich but well balanced, leaving delightful freshness on the palate.

Varietal: 70% Pinot Noir, 30% Chardonnay
Analysis: 12% alcohol / volume
Aging: 3+ years
Dosage: 8.7 g/L
Awards: Silver – March 2018 Texom International Wine Awards

WINEMAKING NOTES:
“In partnership with the largest family-owned proprietors of vineyards in Champagne, Buena Vista is proud to present our La Victoire Brut Champagne. This classic Champagne is made in the traditional style and is a blend of Pinot Noir and Chardonnay. Elegantly crafted, it offers the heritage of an incomparable style created to delight and make all great occasions special. Made up of 70% Pinot Noir, from Premier Cru vineyards from the Montagne de Reims, and 30% Chardonnay, mostly from Grand Cru Mesnil sur Oger and Chouilly, the wine received a dosage of 8.7 g/L. By law in Champagne, aging is 15 months minimum for non-vintage wines. Our La Victoire was aged more than 3 years.” – Buena Vista Winery

ABOUT BUENA VISTA WINERY:
Nestled in Sonoma on its original historic grounds, Buena Vista Winery was founded in 1857 by Agoston Haraszthy, the charismatic self‑proclaimed “Count of Buena Vista”. It was California’s first premium winery, renowned for its bold spirit and vibrant innovation. After decades of legacy and preservation, the property was lovingly revived in 2011 when it became part of Boisset Family Estates, under the stewardship of Jean‑Charles Boisset, who honored its colorful past while reinvigorating the estate. A pivotal milestone came in 2012, when the winery celebrated a grand reopening, welcoming guests back to its storied site after extensive restorations. Today, Buena Vista stands as a bridge between its rich 19th‑century heritage and contemporary winemaking, inviting visitors to immerse themselves in both history and the evolving legacy of California wine. Learn more here.

Information & Photos © Buena Vista Winery and © Boisset Collection – All Rights Reserved.

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Premium Club

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Bold wine Style logoQuintay - Winemakers Experience - Blend - 2021Viña Quintay
Winemaker’s Experience Blend 2021
Casablanca Valley, Chile

BOLD WINE STYLE

Rich, blackberries with peppery spices and some dry-earth funk. Structured and full-bodied with juicy fruit, powerful, fine-grained tannins and a lengthy finish.

Varietal: 52% Malbec Maipo, 26% Cabernet Sauvignon, 13% Petit Syrah, 9% Syrah
Alcohol: 14% alcohol / volume
pH: 3.6
Total Acidity: 6.3 g/L expressed in tartaric acid
Residual Sugar: 3.7 g/L
Recommended Drinking: 60.8ºF-64.4ºF

HARVEST INFORMATION:
D.O.: Maipo / Casablanca Valley
Yield: 8 ton/ha
Harvest Type: Manual Harvest

WINEMAKING:
Stemming: 100%
Fermentation Period: 5 days
Fermented in: Stainless steel tank
Aging: 26 months in French oak

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

Information & Photos © Viña Quintay – All Rights Reserved

Bold wine Style logoWilliam Cole - Bill - Signature Blend - 2021William Cole
Limited Edition
Bill Signature 2021
Casablanca, Chile

BOLD WINE STYLE

This red blend is of intense, bright and deep dark red color. Very complex on the nose with notes such as black fruit, spices, menthol and vanilla, which are highlighted. The palate is fresh, persistent and voluminous. The tannins are silky and distinguishable. It has great aging potential.

Varietal: 52% Malbec, 13% Petit Syrah, 9% Syrah, 26% Cabernet Sauvignon
Analysis: 14.6% alcohol / volume
pH: 3.46
Total Acidity: 6.3 g/L
Residual Sugar: 3.7 g/L
Food Pairing: Ideal to accompany meat, lamb and strong cheeses
Recommended Serving Temperature: 60.8ºF-64.4ºF
Critical Acclaim: 93 points – James Suckling

HARVEST INFORMATION:
D.O.: Maipo – Casablanca
Harvest: First half of April
Yield: 6 ton/ha
Harvest Type: Manual Harvest

WINEMAKING:
Stemming: 100%
Fermentation Period: 5 days
Fermented in: Stainless steel tanks
Aging: 26 months in French oak

ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.

Information & Photos © William Cole – All Rights Reserved

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July Collector’s Club

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Collectors Wine Clubwine bottle Round Pond 2021 Louis bovet Round Pond Estate Winery
2021 Louis Bovet
Reserve Cabernet Sauvignon
Rutherford, California

BOLD WINE STYLE

This striking Cabernet opens with concentrated aromatics featuring black cherry notes, allspice, cocoa nibs and a hint of coffee. Mouthwatering flavors of blackberry, plum and mulberry lead to a touch of black pepper spice and dried herbs on the finish. Firm tannins envelop the palate and are beautifully balanced by the acidity, leading to a long, satisfying finish.

Varietal: 100% Cabernet Sauvignon
Vineyard: Home Ranch
Appellation: Rutherford, Napa Valley, California
Alcohol: 14.8% alcohol / volume
Aging: 20 months in 70-85% new French oak
Winemakers: John Wilson & Jeff Plant
Consulting Winemaker: Thomas Rivers Brown
Release Date: July 2023
Health Considerations: Vegan friendly, gluten free, sustainably farmed
Accolades (from the 2021 vintage):

  • 94 pts Jeb Dunnuck
  • 94 pts Wine Enthusiast
  • 93 pts Wine Advocate
  • 92+ pts Vinous
  • 91 pts James Suckling

WINEMAKING NOTES:
The Louis Bovet Reserve Cabernet Sauvignon embodies a sharp focus on aspects of Rutherford terroir. It comes from the most expressive blocks on their Rutherford estate vineyard and from the best lots in the winery, these vineyard blocks grow in gravelly and sandy soils in our Rutherford vineyard’s eastern edge. These vines grow small, intensely concentrated grapes which translate to dark fruited, structured wines. A true magnifying glass showcasing what the estate can produce, this wine is complex and layered, with rich fruit profiles showcasing the ultimate in finesse and balance. This wine is age worthy and deserving of a place of honor in your cellar and on your table.

VINTAGE & VITICULTURE:
The 2021 vintage was marked by a second season of drought. The temperatures remained relatively mild, however the dry conditions resulted in smaller, more concentrated grapes with lighter yields and one of the earliest harvest windows to date. Cabernet Sauvignon and other red varieties are planted on loose, alluvial soils derived from the volcanic Vaca Mountains and the “California sprawl” trellis systems provide excellent vine balance and diverse sun exposures.

ABOUT LOUIS BOVET:
Bovet is Co-Founder Jan MacDonnell’s maiden name, and with this wine she is honoring her grandfather Louis. His passion for home winemaking and creating a self sustaining estate for himself and his children inspire Jan every day at Round Pond Estate. The icon on the label depicts the old wooden stamp that Louis used on the label of his homemade wine and the three bands on the capsule depict the three generations of family currently living on the property.

ABOUT ROUND POND ESTATE WINERY:
Round Pond Estate, owned and operated today by the second generation of the MacDonnell family, is a 468 acre Rutherford farm and winery that specializes in the creation of pure, expressive wines, artisan foods and unforgettable experiences, all from the heart of Napa Valley. In addition to a state-of-the-art winemaking facility and 362 acres of Rutherford vineyards, their estate includes 5 acres of gardens, 12 acres of olive orchards, and one of only two olive mills in the region. The family also owns a special 10 acre vineyard in the famed Oakville bench. Learn more here.

Information & Photos © Round Pond Estate – All Rights Reserved

Bold wine Style logoNV-Kosta-Browne-Sonoma-Coast-Pinot-NoirKosta Browne
Appellation Series
2022 Pinot Noir
Sonoma Coast, California

BOLD WINE STYLE

On the nose, this wine highlights notes of dark cherry, raspberry and elderberry that intertwine with intriguing hints of fresh basil and pomegranate. On the palate, delicate fruit flavors unfold, showcasing remarkable acidity with dynamic structure and an enduring finish.

Analysis: 14.1% alcohol / volume
pH: 3.71
Total Acidity: 5.69 g/L
Fermentation: 78% stainless steel, 14% oak, 8% concrete; 5% whole cluster
Élevage: 38% New French oak, 45% neutral oak and 17% oak foudre/cask for 16 months; 5% whole cluster

VINEYARD DETAILS:
Appellation: Sonoma Coast, Sonoma County, California
Vineyard: Gap’s Crown, Marshall, Pratt-Sexton, Balletto, Bacigalupi
Clones: Pommard, Mt. Eden, 777, 828, 115, 23, 113, 114, 2A, 828, 667
Trellising: VSP
Soil: Mainly Goldridge loam

APPELLATION SERIES:
Kosta Browne’s Appellation Series wine embodies their unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

SONOMA COAST APPELLATION:
The Sonoma Coast is the largest appellation in Sonoma County, strongly influenced by its proximity to ocean and heavy rainfall – producing more than twice the annual amount of its inland neighbors.  Kosta Browne’s Sonoma Coast vineyards span the northern true coastal zone and the southern edge of the appellation.  This distinctive  blend is made from 11 different clones, fermented in predominantly stainless steel, and aged for 16 months in 38% new oak.  Fact of note – this Sonoma Coast blend was the longest to ferment in stainless steel from their Appellation Series.

ABOUT KOSTA BROWNE:
Kosta Browne is a celebrated California winery renowned for its meticulous craftsmanship and expressive Pinot Noir and Chardonnay. Founded in 1997 by Dan Kosta and Michael Browne, the winery began as a passion project and evolved into one of the most sought-after producers of premium wines from the Sonoma Coast, Russian River Valley, and Santa Lucia Highlands. With an unwavering commitment to site-driven winemaking, Kosta Browne sources fruit from esteemed vineyards, blending tradition with innovation to craft wines of depth, elegance, and balance. Today, the winery continues to honor its roots while pushing the boundaries of excellence in California winemaking. Learn more here.

Photos and information © Kosta Browne – All Rights Reserved.

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Viña Quintay Q Cabernet Sauvignon

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WINE CLUB:

Bold wine Style logoQuintay - Q - Gran Reserva - Cabernet Sauvignon - 2021 BottleViña Quintay
Q Gran Reserva
Cabernet Sauvignon 2021
Casablanca, Chile

BOLD WINE STYLE

Intense burgundy red color, this Cabernet Sauvignon presents notes of black fruit, cassis and spices which are mixed with vanilla and mocha delivered by its aging in French oak barrels. In the mouth it is fresh, with rich acidity and powerful, soft and silky tannins. Of good volume and persistence.

WINE DETAILS:

  • Varietal: 100% Cabernet Sauvignon
  • Analysis: 14% alcohol / volume
  • pH: 3.6
  • Residual sugar: 1 g/l
  • Total Acidity: 6 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 10 days
  • Fermented in: Stainless steel tank
  • Aging: 12 months in French Oak

HARVEST INFORMATION:

  • D.O.: Maipo
  • Harvest: First half of April
  • Yield: 6 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

baked-plumsHoney-baked plums with Mascarpone

INGREDIENTS:

  • 6 large ripe plums, halved and destoned
  • 2 tbsp clear honey
  • 8 oz tub of mascarpone (or substitute with vanilla ice cream/yogurt)
  • 1 tbsp chopped pistachios
  • 3 vanilla Viennese thins biscuits (optional)

DIRECTIONS:

  1. Preheat the oven to 350ºF. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender.
  2. Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between plates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Tesco Real Food.

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William Cole Bill Chardonnay

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William Cole - Bill - Limited Edition - Chardonnay 2022Rich WineStylesWilliam Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile

RICH WINE STYLE

Bright yellow Chardonnay with golden tones, brilliant and transparent, with soft notes of dehydrated apricot, buttery and nutty, perfectly assembled with subtle touches of vanilla. This wine is very fresh in the mouth, of pleasant acidity, unctuous, with great volume and persistence. Long finish.

WINE DETAILS:

  • Varietal: Chardonnay
  • Analysis: 13% alcohol / volume
  • Residual sugar: 2.5 g/l
  • pH: 3.2
  • Total Acidity: 6.9 g/l expressed in Tartaric Acid
  • Food Pairing: Ideal with quiches, white meats and aged white cheeses

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 10 days
  • Fermented in: French barrel
  • Aging: 12 months in french oak barrels

HARVEST INFORMATION:

  • Date: First half of March
  • Yield: 8 ton/ha
  • Harvest type: Manual harvest

ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.

Zucchini_fritterEasy Zucchini Corn Fritters with Creamy Dip

INGREDIENTS:

For Zucchini Fritters:

  • 3 medium green zucchini
  • 1 tsp salt
  • 1 tbsp butter
  • 2 ears of corn, 2 cups of corn kernels
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1 large egg
  • ¾ cup buttermilk
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • ground black pepper
  • ½ tsp smoked paprika
  • 1 cup grated parmesan cheese
  • 1 ½ tbsp fresh chives, chopped
  • 1 ½ tbsp fresh dill, chopped
  • 2 to 3 cups canola oil, for frying

For Dipping Sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp olive oil
  • juice from 1/2 lemon
  • 2 to 3 garlic cloves, pressed or grated
  • ½ tsp salt
  • ground black pepper
  • 1 tsp onion powder
  • 1 tbsp each: fresh chopped dill, fresh chives

DIRECTIONS:

Preparing the Zucchini:

  1. You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
  2. Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
  3. Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
  4. Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.

Cooking the Corn:

  1. For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
  2. Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
  3. Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
  4. Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
  5. Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Making the Batter:

  • In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
  • Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
  • Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

Frying the Fritters:

  • Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300°F to 325°F.
  • Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil.  Usually fry about 8 or 9 fritters at a time, spacing them out as you drop in the batter.
  • Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
  • Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.

Making the Dipping Sauce:

  • In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt), salt, pepper, onion powder, chives, and dill.
  • Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

Serving Suggestions:

  • These zucchini corn fritters will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.

Information & Photos © William Cole Vineyards – All Rights Reserved.
© Recipe courtesy of Tatyana’s Everyday Food.

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