Santa Barbara Syrah Pairing Recipe

TENDER LAMB CHOPS

INGREDIENTS:

• Two 1 ½-pound (8-bone) lamb racks, cut into double-cut chops
• Himalayan pink salt and freshly ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:
• Preheat the oven to 375 F.
• Season the lamb chops liberally on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
• Place a large oven-safe roasting pan over high heat and add the olive oil. Place the lamb chops in the pan, meaty-side down. Cook until golden brown, 2 minutes per side.
• Cover the pan with foil and transfer to the oven. Roast for 10 minutes for medium-rare; 20 minutes for well-done. Let the chops rest for 3 minutes before serving.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoMartellotto Winery
Santa Ynez Valley
Syrah
Santa Barbara, California

Syrah is an unsung hero in Santa Ynez. Grapes for this exquisite wine are from the forty-year old Zaca Mesa vineyard, which are the oldest Syrah vines in Santa Barbara County. Truly art in a bottle, this Syrah is bold, approachable and full of verve. Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share.

winemaker Greg Martellotto“This epic example of Syrah offers flavors of blackberry, ripe plum, dried violets, cocoa, white pepper, and fresh sage. A touch of vanilla and toasted oak balance the hedonistic finish.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal:  Syrah
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Viognier Pairing Recipe

SAUTEED SCALLOPS WITH BACON, GARLIC, BASIL and CHIPOTLE PEPPER

INGREDIENTS:

• 4 slices bacon, diced
• 1 pound scallops, rinsed, patted dry at room temperature
• Kosher salt and freshly ground black pepper, to taste
• ½ cup unsalted butter
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes, optional
• ½ teaspoon dried chipotle powder, optional
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
• No need to rinse the pan. Wipe clean the skillet and add half the butter to melt over medium heat. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Spoon butter on top. Set aside and keep warm.
• Melt remaining butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
• Serve immediately, garnished with basil, chipotle pepper power, if desired. © Recipe courtesy of Chungha Rhee.

JUNE WINESTYLES WINE CLUB

Silky styleMartellotto Winery
Santa Ynez Valley
Viognier
Santa Barbara, California

Viognier hails from the Rhone Valley in south France. At the Zaca Mesa vineyard in Santa Ynez, the grape is farmed to perfection. Truly art in a bottle, Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share. Bone dry and luscious, this Viognier is a perfect aperitif wine. Exotic aromatics, it’s ideal to pair with seafood and salads. Lush, lovely and enticing. One taste and you’ll be hooked.

winemaker Greg Martellotto“Bottled after ten months, the Viognier explodes with freshness, vibrancy, and sunshine. The tropical aromas of honeysuckle, white peach, and dried apricot invite flavors of Meyer lemon and honey-crisp apple.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal Blend:  Viognier
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

June Wine Club pairing recipe

EGGPLANT INVOLTINI

Eggplant Involtini

Photo: Johnny Autry; Styling: Leigh Ann Ross

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

DIRECTIONS:
Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
• Preheat broiler to high.
• Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes
Preheat oven to 375 F.
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil. © Recipe courtesy of Sidney Fry, MS, RD and Cooking Light.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoPetit VerdotIt Was a Very Good Year
Petit Verdot
Santa Barbara, California
Martellotto Winery

The Happy Canyon AVA is one of the youngest in Santa Barbara, established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals. Petit Verdot traces its noble lineage to Bordeaux, where it is typically used as a blending grape. The final wine was loved so much, Martellotto Winery transformed the side show into the main event. This is one of very few Petit Verdot dominate wines produced anywhere. Located in Buellton, California, the Martellotto Winery focuses on vibrant Bordeaux varietals. It’s one of few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes.

winemaker Greg Martellotto“Stylish, ethereal, and abundantly rich, this wine excites with aromas of bouquet garni, violet and rose petal. Flavors of black cherry, plum, graphite and mocha round out a plush and pleasing ink monster. Varietally correct and precise, classic like a Frank Sinatra song. A rare beast with bold fruit.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Happy Canyon AVA, Santa Ynez Valley, California
Varietal Blend:  80% Petit Verdot, 20% Malbec
Analysis: 14.25% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Ribbon Cutting Grand Opening new Chicago location

Grand Opening Chicago

Grand Opening Ribbon Cutting, WineStyles Chicago, May 2, 2019

WineStyles Tasting Station®, a hybrid retail / wine bar concept dedicated to simplifying the wine and craft beer experience, announces the Grand Opening celebration of its newest location, 6182 N. Northwest Highway, Chicago, Illinois, 60631, in the Norwood Park community.

The official ribbon cutting ceremony with the Chamber of Commerce took place yesterday, Thursday, May 2nd at 5pm-8pm. This week’s activities also included Happy Hour specials, Craft Beer Night featuring Ravinia Brewing & Aleman Brewery, Winery Spotlight tasting featuring L’Ecole wines from Washington State, and Friday Wine Tasting. This Saturday is the “Grand Tasting” extravaganza event, May 4th from 4pm-7pm. Guests will enjoy a complimentary tasting of over 30 different wines and beers!

To celebrate, anyone who joins or upgrades their Wine Club membership will receive four complimentary tickets to any wine education class ($80 value) as well as $20 in Bottle Bucks. For the craft beer lover, join the monthly beer club and receive $10 in Bottle Bucks. Guests will also receive $5 in Bottle Bucks with any $45 in-store purchase.

Chocolate Station

Chocolate Station at WineStyles Chicago

“We are thrilled to introduce the very first WineStyles Tasting Station location in Chicago, opening the doors to the Norwood Park community to taste, learn and enjoy craft beers and wines from around the world,” said Bryan McGinness, CEO of WineStyles Tasting Station. “Since our corporate headquarters is located in the Midwest, we believe there is strong growth potential for our concept in the Chicago market.” Most recently in 2017, WineStyles has opened two stores, one just outside of Madison Wisconsin in Sun Prairie and the other in Ankeny, Iowa. “We will remain focused on our expansion efforts in the Midwest, while continuing to provide a unique shopping experience for our guests.”

Emily Wilderman is the owner and operator of the new Norwood Park location, who previously owned the Park Ridge location. “We had outgrown our small space in Park Ridge and it was definitely time to move to a larger space that could accommodate the new Tasting Station concept.” The new location now has a full wine bar, craft beers on tap and private tasting room for events. “We now offer a small plate menu, pizzettes, artisanal cheeses, gourmet foods, and handmade chocolate truffles. We’re looking forward to meeting everyone in the community,” said Emily Wilderman. “We want our guests to come in, try something new, and find something they love every time they come in the door.”

WineStyles chicago

The WineStyles Tasting Station in Chicago will offer a unique retail experience and warm ambiance that is reminiscent of an old-world wine cellar. Wines are categorized by style and taste, rather than by varietal or region, which helps to simplify the shopping experience. The selection includes a rotation of unique labels and hard-to-find wines from both small and large vineyards from around the world. Each bottle is accompanied by a description listing the wine’s characteristics, flavors and suggested food pairings.

Additionally, the WineStyles Tasting Station features a full wine bar with dozens of wines by the glass and a selection of food, craft beers on tap, hand-made fine chocolates and artisan cheeses. Furthermore, the store offers a variety of gifts and wine accessories including customizable gift baskets, monthly wine, beer, and cheese clubs, and a frequent buyer program. The location also features weekly wine and beer tastings, private event opportunities, as well as education classes.

EventbriteThe location will serve guests Monday – Wednesday from 11 a.m. to 8 p.m., on Thursday – Saturday from 11 a.m. to 9 p.m. and Sundays from 12 p.m. to 5 p.m. To learn more, visit http://www.winestylesnorwoodpark.com or follow them on TwitterFacebook, Instagram. Event tickets can be purchased online via Eventbrite or in-store. Keep up to date on events and promotions, sign up for their email newsletter.

*Grand Opening offers only valid at WineStyles Tasting Station in Chicago, Illinois in Norwood Park.

About WineStyles Tasting Station:
Wine shop by day, wine bar by night. WineStyles Tasting Station demystifies wine and craft beers by categorizing bottles by style and taste, rather than by varietal or region. Each store features regional craft beers and hundreds of rotating wines from around the world, most priced $10 – $30 per bottle with an “If You Insist” category for premium wines. Guests can also Taste, Learn and Enjoy® the best in artisanal cheeses, handmade chocolates, craft beers, and other gourmet items. Headquartered in West Des Moines, Iowa, WineStyles Tasting Station currently operates 13 locations across the country. WineStyles Tasting Station encourages all customers to drink wine and beer responsibly. For more information visit http://www.winefranchise.com or http://www.winestyles.com .

Drunken Spaghetti

May Wine Club Pairing Recipe

Wine Pasta

Photo: Katie Foster / Tasting Table

INGREDIENTS:
• 1 ½ pounds rapini (broccoli rabe)
• 1 pound spaghetti
• 1 bottle (750 ml) dry red wine (preferably different Zinfandel)
• 1 tablespoon sugar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic (about 4 cloves)
• ¼ teaspoon red-pepper flakes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Pecorino Romano cheese

DIRECTIONS:
• Bring a pot of salted water to a boil. Add the rapini and cook for 3 minutes or until just tender. Transfer the rapini to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the wine.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.
• Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.
• While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the rapini, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.
• Add the rapini mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve. © Recipe courtesy of Tasting Table, adapted from Michael Chiarello’s Bottega (Chronicle Books).

Bold wine Style logoCline Heritage ZinfandelCline Family Cellars
Single Vineyard Series
Heritage Zinfandel
Contra Costa County, California

Family-owned and operated, Cline Family Cellars was built on a passion of winemaking and rooted in the land. Founded in 1982, Fred Cline made his first vintages from original plantings, some of which dated back to the 1880s. As one of the original Rhone Rangers, Cline has been committed to nurturing the land and using sustainable farming methods. This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley. All within a two mile radius of one another, these vineyards are managed by farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Pairs well with roasted or grilled meats or a hearty pasta dish.

Winemaker Charlie Tsegeletos

Winemaker Charlie Tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, sweet berries, spice and coffee – a classic example of the big boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine. The Heritage Zinfandel is delicious now and will age beautifully over the next decade.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  Zinfandel
Analysis: 15.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

May Wine Club

May Wine ClubMother’s Day is right around the corner, why not share a glass with Mom?  She’ll enjoy this delicious Viognier, tasting note, pairing recipe and 4 complimentary tasting tickets (up to $80 value).  ** click here to learn more **

Easy Shrimp with Spinach and Alfredo Sauce

Shrimp Alfredo

Photo: Diana Rattray / The Spruce Eats

INGREDIENTS:
• 1 bunch of fresh spinach or 10 ounces frozen, thawed and squeezed
• 2 tablespoons butter • 1 ½ pounds shrimp, peeled and deveined*
• 1 bunch green onions, sliced (with about 2 inches of the green). Or use ¼ cup of finely chopped shallots for a more delicate flavor.
• 2 cloves garlic, minced
• 1 envelope (approximately 1.2 ounces) dry Alfredo sauce mix
• ¾ cup light cream or evaporated milk • freshly ground black pepper to taste
• Shredded or Grated Parmesan Cheese
• Serve with hot cooked pasta of your choice (vermicelli or fettuccine), a simple tossed salad and toasted bread

DIRECTIONS:
• Wash the fresh spinach and trim it. If you are using frozen spinach, cook it as directed on the package. Squeeze as much moisture out of the cooked spinach as possible.
• Melt the butter in a large skillet over medium-low heat. Add the shrimp to the skillet along with the fresh or frozen thawed and squeezed spinach and green onions. Cook until shrimp is pink, stirring constantly. Add the minced garlic and cook for about 2 minutes longer.
• Sprinkle Alfredo sauce mix over the shrimp mixture and then stir to combine. Add the light cream and cook until heated through and thickened. Add freshly ground black pepper to taste.
• Serve along hot cooked pasta or boiled rice. Garnish with fresh, grated Parmesan cheese *
To thaw frozen shrimp quickly, put them in a colander and run cold water over them until thawed. Cook as directed. If you are using frozen cooked shrimp, thaw them and add them just before the dish is done. Heat through and serve with pasta and Parmesan.
© Photo by Diana Rattray, recipe courtesy of The Spruce Eats

Silky styleCline Family Cellars
Estate Grown Viognier
Sonoma Coast, California

Cline ViognierFrom grape to glass, Cline is proud to be a Certified California Sustainable Vineyard and Winery, acknowledging their long-term commitment to continual improvement in the field of winegrowing and business practices. The grapes for this Viognier were grown in two of Cline’s vineyards, both in the Sonoma Coast appellation which has a world-renowned reputation for producing excellent fruit. The soil is mineral-rich and needs very little irrigation. The vines are bathed in the early morning fog and warmed by the afternoon sun. Viognier grapes are late to ripen and picking them at the right time is crucial to the grape quality. These grapes were hand-harvested in the morning to retain freshness. Cline’s star winemaker is a master at the art of making stylish and cool-climate varietal wines, bringing out the best character in the fruit.

Winemaker Charlie Tsegeletos“Our Viognier offers distinct aromas of pear, apricot, orange blossom and honeysuckle with a fresh, bright demeanor. Serve this wine slightly chilled, and enjoy with salmon, shrimp fettuccine, or cayenne chicken salad.” Charlie Tsegeletos, Winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  Viognier
Analysis: 15.0% alcohol/volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Why Your Red Wine Tastes Green

Great article featuring our friend Doug Frost, who holds both titles as Master Sommelier (MS) and Master of Wine (MW).   Why Your Red Wine Tastes Green

A new generation of wine lovers are trading big, fruity wines for lighter wines with more herbaceous and savory flavors.

Doug Frost

Doug Frost, MS and MV knows a thing or two about pyrazines. / Photo by Daria Marchenko

 

Happy Wine Wednesday!

Cheers!

Team WineStyles

February Winery Spotlight

Charles Smith Wines, Washington

Please join us, as we Taste, Learn and Enjoy these ‘rockin’ wines from Charles Smith.  We’ll be tasting through several of his labels.  Be sure to RSVP at your local WineStyles location or reserve tickets on Eventbrite.com

Located in Walla Walla, Charles Smith opened his first winery, K Vintners.  His first release, K Syrah, initiated the style of winemaking that Charles continues today: small lots of single vineyard Syrahs and field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo, and Viognier, all of which are hand-picked, fermented with naturally occurring yeasts and basket pressed.

In 2008, his K Vintners was recognized by Wine & Spirits magazine as one of the “Best New Wineries of the Last Ten Years,” and as “Winery of the Year” in the annual wine buying guide. His wines continue to receive recognition from wine publications such as Wine Advocate, Wine Spectator, Wine Enthusiast, and Wine & Spirits with 98 scores of 95 points and above, and 386 scores of 90 points and above.

Winemaker Charles Smith is the only person to have received Winemaker of the Year distinctions by both Wine Enthusiast (2014) and Food & Wine (2009).

ABOUT THE WINEMAKER

Growing up just outside of Sacramento, California, Charles Smith began craving worldly travel at a young age.  In 1989 Charles decided to move to Denmark and spent nine years managing rock bands and concert tours throughout Europe. Wining and dining on the road ultimately triggered the career he has today.In 1999, he moved back to the States, landing in the Pacific Northwest. He opened up a wine shop on Bainbridge Island, just across the Puget Sound from downtown Seattle.  On a road trip, he passed through the small town of Walla Walla and met a French winemaker. The two men discovered their common passion for great Syrah and Charles was convinced to move to Walla Walla and make his own juice. December 2001, Charles released his first wine, 330 cases of the 1999 K Syrah. The Walla Walla Valley was now his home.

Wines of Substance
In 2017, he unveiled a new name for his international company and vast portfolio – Wines of Substance.
SIXTO: The Chardonnay-only label from Charles Smith and Brennon Leighton. Inspired by the story of musician Sixto Rodriguez, Charles similarly wanted to resurrect something that was always great, but was waiting to be rediscovered – as in the old Chardonnay vines in Washington State. Being the sixth label that Charles created (sextus translates to “sixth” in Latin), the name SIXTO was a perfect fit.
Substance Wines

SUBSTANCE: The newest chapter in history books of Charles Smith and his wines.   With a single-minded vision to produce the best value-priced Cabernet Sauvignon, Substance label was born.  Using traditional winemaking, natural fermentations and barrel-aging, each wine is made in small batches ensuring integrity.

Casasmith winesViNO CASASMITH: Italian inspired and locally produced, ViNO was created by Charles Smith in 2010 with the inaugural release of a 100% Pinot Grigio. This is in keeping with the vision of producing Italian varietals with the same integrity as they would be produced in Italy. Hand-made wines that are a great value and delicious to drink.

Taste, Learn and Enjoy® with us! 

RSVP for at your local WineStyles location

Cheers!

WineStyles.com

CEO Interview – 5 years in the making

podcastWINE FRANCHISE – 5 YEARS IN THE MAKING

Five years ago we sat down with Bryan McGinness (CEO) and Jeff McGinness (VP of Operations) who had recently purchased the Wine Styles franchise opportunity and were looking to expand their market. That was when there was just one location in the Des Moines Metro. Today there are three and there are now 15 Wine Styles Craft Beer and Retail Wine locations from Alaska to Virginia. Step back in time with us as we get into our Way-Back Machine and talk…wine and business.

The award winning Insight on Business the News Hour with Michael Libbie is the only weekday, hour-long business podcast in the Midwest. The national, regional and local business news along with long-form business interviews can be heard Monday – Friday starting at 5pm Central. The Business News Hour is a production of Insight Advertising, Marketing & Communications.

Learn more about the team at WineStyles and their business opportunity at www.winefranchise.com

Bryan McGinnes

Bryan McGinness, CEO

Jeff McGinness

Jeff McGinness, VP of Operations

The Dry Dam Riesling

Maple Mustard Chicken

maple chickenINGREDIENTS:
• 6 pieces boneless, skinless chicken thighs
• 3 cups dijon mustard
• ¼ cup apple cider vinegar
• ½ cup maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

DIRECTIONS:
• Preheat oven to 350℉. Spray a medium sized casserole dish with non-stick cooking spray.
• In a small bowl mix mustard, vinegar, maple syrup, ½ teaspoon salt, ¼ teaspoon pepper and all the paprika together, set aside.
• Clean chicken thighs, checking for bone pieces and cutting off excess fat. Lay chicken pieces in a single layer, not flat, into casserole dish. Season with leftover salt and pepper. Pour maple mustard mix over the chicken and bake uncovered for 35 minutes. Sauce should be bubbling, and chicken registering an internal temperature of 165℉.
• Remove from oven and serve hot with your favorite sides and enjoy with a glass of dry Riesling. © Photo and recipe courtesy of Chateau Ste Michelle.

The Dry Dam wine bottled’Arenberg
The Dry Dam
Riesling
McLaren Vale and ADelaide Hills, South Australia

In 1992 d’Arenberg’s neighbors built a dam in which no water lay, as it was a dry winter. The next year it rained but the dam was jinxed and didn’t hold water. Some people mix the name around, calling the wine ‘The Dam Dry Riesling,’ which in some years is truer than others. For this vintage, small batches of grapes were crushed gently, chilled and then transferred to custom designed steel basket presses. Gentle juice extraction is critical early on to retain the delicate fruit flavors. The fermentation was long and cool, and was stopped before reaching total dryness to ensure that residual sugar remains to balance the high mineral acidity. It was an excellent year for Riesling in McLaren Vale. Enjoy the heady yet delicate personality of this wine in youth or confidently cellar it.

“Fresh and vibrant with a perfumed aroma of summer florals, green apples chester osborn winemakerand limes. Citrusy acidity highlights an entertaining and energetic palate.” – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale and Adelaide Hills, South Australia
Varietal Blend:  100% Riesling
Analysis: 10.8% alcohol / volume
Critical Acclaim: 90 pts Wine Enthusiast