Peter Barry’s Roast Chicken with Gravy

Posted on May 14, 2016 by WineStyles Tasting Station

INGREDIENTS:
• 1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock

DIRECTIONS:
Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled. Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor). Place lemon and bunch of herbs inside the chicken’s cavity. Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.

Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with tin foil and a tea towel and put aside.

To make the gravy, carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat. Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine. Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 quart (1 litre) of hot water. Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for. Carve the chicken and serve gravy and roasted vegetables. Recipe modified from Jamie Oliver.

Jim Barry
The Barry Bros
Shiraz, Cabernet Sauvignon
Clare Valley, South Australia

Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture. It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz. A tiny area accounting for less than 1.5% of the total Australian production. With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage. “We have taken inspiration from our family’s history to create this wine. Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.

Tom Barry, winemaker

“This wine is a deep purple in appearance. Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice. The wine opens up and displays lifted violet floral notes. On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs. This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.

Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend: 58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis: 14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Lemongrass BBQ Pork with Rice-Vermicelli Salad

Posted on May 13, 2016 by WineStyles Tasting Station

MARINADE INGREDIENTS:
• 4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
• 2 large shallots, thickly sliced
• 1 ¼ tablespoon sugar
• 3 tablespoons Asian fish sauce
• 2 tablespoons fresh lime juice
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 ¼ pounds boneless pork loin, sliced ½ inch thick

VERMICELLI SALAD INGREDIENTS:
• ¼ pound rice vermicelli noodles
• 4 medium garlic cloves, quartered
• 3 tablespoons sugar
• 3 Thai chiles or 1 large jalapeño, thickly sliced
• ½ cup Asian fish sauce
• ¼ cup finely chopped cilantro
• ¼ cup finely chopped mint
• ½ cup fresh lime juice
• 1/3 cup water
• 2 large cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
• carrot and daikon pickles, for serving

DIRECTIONS:
In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with marinade. Cover and refrigerate for at least 1 hour.

In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

In a mortar, using a pestle, pound the garlic cloves to a paste with the chilies and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.

Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

Light a barbecue or grill and cook the pork until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad and carrot and daikon pickles. Recipe courtesy of Marcia Kiesel of Food and Wine.

Jim Barry
Watervale Riesling
Clare Valley, South Australia

Jim Barry Wines is a family winery based in the Clare Valley of South Australia. Jim Barry was the 17th qualified winemaker in Australia and founded the company in 1959 with his wife Nancy. The company is now owned and managed by Peter Barry, a second generation family winemaker. Following the legacy of his father and grandfather, Tom Barry was named ‘Young Winemaker of the Year’ in 2013. The tiny village of Watervale (population 246), nestled in South Australia’s Clare Valley, is renowned for the quality of its Riesling. The grapes for the Riesling are picked from a special part of the Florita vineyard in Watervale. This famous Riesling vineyard usually achieves full ripeness, with high natural acid levels.

Tom Barry, winemaker

“This wine is brilliant pale yellow in appearance. On the nose is creaming soda, musk, fresh honeydew melon, lemon tart and bath salts. The palate delivers ginger, mouth-watering juiciness, crisp granny smith apple like acidity. Generous lime fruit and a touch of fine talc phenolics which lifts the creaminess.”” – Tom Barry, winemaker

Winemaker: Tom Barry
Appellation: Clare Valley, South Australia
Varietal Blend: 100% Riesling
Analysis: 12.5% alcohol / volume, 3.0 pH / 7.4 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

May Wine Club pairing recipe

Posted on May 12, 2016 by WineStyles Tasting Station

BBQ Flank Steak with Burnt Cabbage and Oyster Mayo

STEAK INGREDIENTS:
• 2.2 lb (1 kg) flank steak
• 3.5 oz. (100ml) fish sauce
• 3.5 oz. (100ml) light soy sauce
• 2 garlic cloves. microplaned
• 1 knob ginger, microplaned
• 3.5 oz. (100ml) grapeseed oil
CABBAGE SALAD INGREDIENTS:
• 1/2 cabbage, cut into 4, stem left on
• 1.5 oz. (50g) oyster mushrooms
• 1.5 oz. (50g) enoki mushrooms
• 1.5 oz. (50g) shiitake mushrooms, finely sliced
• 2 radishes, finely sliced
• shiso cress
• 1.5 oz. (50ml) light soy sauce
• 1 lime, juiced
• 1 tsp miso paste
• 1 tsp sesame oil
• 3.5 oz. (100ml) grapeseed oil
OYSTER MAYONNAISE INGREDIENTS:
• 4 oysters shucked
• 2 egg yolks
• 1 tsp Dijon mustard
• 5 oz. (150ml)grapeseed oil
• sea salt
DIRECTIONS:
Marinate the steak in the fish sauce, soy, garlic, ginger & oil for 2 hours. To make the burnt cabbage salad, place a frying pan on high heat with a little oil. Add the cabbage wedges and cook evenly on all sides until the cabbage is soft and quite blackened. Remove and place onto absorbent paper towel until cool. In the same pan, quickly fry the oyster mushrooms for 1 minute, remove and allow to cool. Make the vinaigrette by whisking the light soy, lime juice, miso paste, sesame oil and grapeseed oil together.

To make the oyster mayo, in a blender add the oysters, egg yolks and Dijon. With the motor running slowly add the grapeseed oil to emulsify, season and reserve in the fridge for later use. Remove the flank from the fridge at least 30 minutes prior to cooking, heat your BBQ until it is very hot. Add the flank and cook for approximately 6 minutes on both sides or done to your liking. Remove and allow to rest in a warm spot.

To serve, roughly chop the cabbage length ways and add this to a large bowl, add the mushrooms, radish and vinaigrette and toss well. Place a mound of the salad to one side of your serving dish, slice the beef evenly and place this next to the salad, spoon a dollop of the mayo next to this and garnish with the shiso cress. Courtesy of Vasse Felix Restaurant.

Vasse Felix
Filius Cabernet Sauvignon
Margaret River, Australia

Vasse Felix was established in 1967 by pioneer Dr. Thomas Cullity and is the founding wine estate of Margaret River. Margaret River experiences the unique combination of a Mediterranean climate, maritime influence and perfect soils for organic and sustainable viticulture. ‘Filius’ translates to ‘son of’ in Latin, reflecting the relationship between this wine and the Vasse Felix Cabernet Sauvignon; the estate’s most historic red wine. Filius is a more approachable, opulent interpretation of Margaret River Cabernet Sauvignon, a style renowned for its elegance and power. All fruit parcels were vinified and matured individually before grading post maturation to create a regional expression of the vintage.

“An intense nose of blackcurrant and black cherry fruit, with complimentary coffee and chocolate aromas. These above earthy hints of sage, bay leaf, mushroom, truffle and venison. A juicy and fine up-front palate with dark cherry succulence and a savory dark chocolate sensation, akin to black forest cake. Vibrant fruit is carried with the bright acidity and attractive tannins building to the dry finish with lingering perfume remaining” – Virginia Willcock, winemaker

Winemaker: Virginia Willcok
Appellation: Margaret River, Australia
Varietal Blend: 85% Cabernet Sauvignon, 13% Malbec, 2% Petite Verdot
Analysis: 14.5% alcohol / volume, 3.52 pH / 6.8 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

Join our Wine Club this month and receive two SILVER STAR rated wines and pairing recipes!

Each month you’ll be introduced to new and different wines from around the world, from various appellations, varietals and wine styles. Plus, you’ll enjoy all the perks that comes with membership, including 10% off wine purchases and 15% off additional purchases of wine club wines.

Premium Wine Club pairing recipe

Posted on May 11, 2016 by WineStyles Tasting Station

Grilled Spicy Lamb Burgers

• 1 pound ground lamb
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• ½ teaspoon ground allspice
• ¼ teaspoon salt
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• ¼ teaspoon ground black pepper
• 4 pita bread rounds (or burger buns)
• 4 ounces feta cheese, crumbled

DIRECTIONS:
Preheat grill for medium heat. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.

Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese. Recipe courtesy of AllRecipes.com

Stolpman Vineyards
Petite Sirah
Ballard Canyon AVA
Santa Ynez Valley, California

Over 20 years ago, founder Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare limestone outcropping and unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of the Ballard Canyon. The inky, black wine complements the bold flavors of BBQ perfectly. This wine stands up to a wide range of grilled meats, from lamb chops to classic BBQ dishes like ribs and brisket.

Sashi Moorman, winemaker

“Petite Sirah can often drink so big and ripe the wine becomes monolithic. Not so with this cooler vintage Petite Sirah. The nose shows glints of creosote and black pepper.Thanks to de-stemming all of the clusters, the body is lush and forgiving on the finish. Even more unctuous and seamless after two years in neutral barrel, our Syrah fans will appreciate the Petite Sirah. This Petite Sirah might be the top pick out of the current releases for grilled steak.” – Sashi Moorman, winemaker

Winemaker: Sashi Moorman
Appellation: Santa Ynez Valley, Ballard Canyon AVA, California
Varietal Blend: 100% Petite Sirah
Analysis: 14.5% alcohol / volume, 3.81 pH, 6.6 TA g/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Join our Premium “Enjoy” Wine Club this month and receive two delicious wines from Stolpman and pairing recipes!

Every other month, you’ll receive two bottles of “If You Insist” premium wines that you’ll truly adore. These wines are top scoring or limited releases that you will thoroughly ENJOY or impress your friends! Plus, you’ll enjoy 10% off wine purchases and 15% off additional purchases of wine club wines.

Stolpman Vineyards Winery Spotlight Tasting Event

Posted on May 10, 2016 by WineStyles Tasting Station

May Winery Spotlight
STOLPMAN VINEYARDS Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Stolpman Vineyards of Los Olivos, California.

The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of Ballard Canyon. Over a dozen other vintners followed Tom Stolpman into Ballard Canyon and based on the results of their experimentation, all have decided to focus on Syrah. Planted in 1992 and 1994, their first blocks of Syrah are the oldest vines, producing concentrated Syrah with a firm structure built for aging. Please join us as we Taste, Learn and Enjoy® these delicious wines from the Stolpman Vineyards. Cheers!

If you ever get a chance to visit historic Los Olivos, be sure to stop by their adorable “little red cottage” tasting room. Or click here for a virtual tour. Los Olivos is one of my favorite places to visit, very cute and quaint little neighborhood of tasting rooms, just outside of Solvang, CA in the Santa Ynez Valley. Our WineStyles team had the pleasure of visiting wineries in Los Olivos last year.

ABOUT STOLPMAN VINEYARDS and FAMILY

Over 20 years ago, Founding Partner, Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping & unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. Stolpman Vineyards are committed to preserving this natural environment for vines through natural farming, dry farming, & sustainable employment. In the winery, they prefer native fermentation & minimal manipulation. Dedicated to sensible farming & winemaking, Stolpman Vineyards believe that theycan create natural, vibrant, site-specific wines, with a focus unique to Ballard Canyon AVA, California.

Tom Stolpman, Founding Partner

Behind every great man there is a strong woman. Marilyn Stolpman seeded the idea of creating a vineyard in Tom’s mind back on their honeymoon in 1974. Marilyn believed she and Tom should only invest in something the family could enjoy, and encouraged Tom to pursue his viticultural dream.

Marilyn was first exposed to wine while a UCLA undergraduate studying abroad at the University of Bordeaux, where she studied French literature. Today, Marilyn heads up the estate extra virgin olive oil program and promotes Stolpman wines with Tom.

Tom Stolpman still practices law as a trial attorney with the Long Beach, California firm of Stolpman, Krissman, Elber & Silver LLP. When not preparing or trying cases, he is the founding partner and charismatic historian of Stolpman Vineyards and Ballard Canyon.

Tom and Marilyn finished construction of their dream house on the vineyard, Villa Angeli, in 2013. Perched atop one of the vineyard hills, Tom and Marilyn can enjoy the family dynasty they have created.

Learn more about the folks at Stolpman and their “Grape Whisperer”.

STOLPMAN VINEYARDS
Winery Spotlight Tasting
Santa Ynez Valley, California

Stolpman Viognier
Stolpman Roussanne
Stolpman LaCuadrilla
Stolpman Estate Syrah
Stolpman Petite Sirah
Stolpman Sangio Degli Angeli

Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Fess Parker Winery Spotlight Tasting Event

Posted on March 18, 2016 by WineStyles Tasting Station

April Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Fess Park Winery and Vineyards of Santa Ynez Valley, California.

Our WineStyles team had the privilege of touring and tasting at Fess Parker’s Winery and Vineyards last year. Not only is the winery a beautiful property in Santa Ynez Valley, it also offers equally beautiful wines. We hope you will enjoy the Fess Parker winery experience as much as we did….and bring home a few extra bottles to continue enjoying at home, as we did 🙂

ABOUT FESS PARKER WINERY and FAMILY

When Fess Parker was cast in the role of Davy Crockett in the mid-1950’s, it caused an international sensation and changed his life forever. So too did the purchase of 714 acres in the Santa Ynez Valley change the course of the Parker family’s history.

Driving north along the pastoral Foxen Canyon Wine Trail feels like traveling back to California’s early days. Rolling hills frame vast meadows, deer and wildlife roam free, and pristine landscapes stretch as far as the eye can see. Realizing the potential of Santa Barbara County as a premium grape-growing region, Fess and his son, Eli, originally set out in 1989 to plant a small vineyard and sell fruit to local producers. But, as Fess’ daughter, Ashley explains, “ Fess is from Texas, so he can’t do anything small. “The Fess Parker Winery and Vineyard now farms almost 700 acres on four vineyards throughout Santa Barbara County.

Eli Parker and his sister Ashley continue to stay involved as stewards of the family’s vision for the winery while Ashley’s husband Tim Snider serves as President and oversees day-to-day operations. The family’s vineyard is the 120-acre Rodney’s Vineyard, named after Fess Parker’s late son-in-law, at the 400-acre Foxen Canyon Road estate where the winery is located. They also source grapes from Camp Four vineyard in the heart of the Santa Ynez Valley, which Parker planted in 1998 as well as vineyards in the cooler Sta. Rita Hills and Santa Maria Valley appellations. Blair Fox assumed the role of head winemaker in 2005. In recent years, the winery has sharpened its focus to produce more small-lot, vineyard-designated wines made from high-quality Rhone and Burgundian varietals, which have won awards in national wine competitions.

Completed in 1994, the new winery and tasting room are loosely designed after an Australian sheep station, with a grand stone fireplace, stone floors, and a wraparound veranda with picnic tables. The spacious complex is set amid an acre of meticulously landscaped grounds that border the vineyard. The amphitheater-style lawn, rimmed by mature oaks, provides a serene setting for picnics, summer evening performances by Shakespeare Santa Barbara, and other events. Indoors, visitors taste the latest vintages at a worn knotty pine bar, surrounded by photos of Fess Parker as Davy Crockett and Daniel Boone and other memorabilia related to the actor’s television roles.

Working as a family has always been a great source of pride and pleasure for the Parker family. Eli Parker began in the family business as assistant winemaker in 1989. After several years of learning the craft at the side of renowned and accomplished winemakers, Eli took the reigns as winemaker himself with the 1995 vintage. A leader of the winery since its inception, it was in 1996 that Eli formally assumed the title and responsibilities of President. In the early 1990’s, Ashley ran the first tastings out of the barrel room and represented the winery at trade shows. In 1998, Ashley became Eli’s partner, working on the public relations and sales and marketing teams. The presence of Fess and his wife Marcy as the founding visionaries of the winery is a vital and enduring one.

FESS PARKER
Winery Spotlight Tasting
Santa Ynez Valley, California

Fess Parker Santa Barbara Chardonnay
Fess Parker Ashley’s Chardonnay
Fess Parker Marcellas
Fess Parker Santa Barbara Riesling
Fess Parker Sta. Rita Hills Pinor
Fess Parker The Big Easy
Fess Parker Rodney’s Syrah

Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Wine and Beer Boot Camp 2016

Posted on February 16, 2016 by WineStyles Tasting Station

Enlist in our Wine & Beer Boot Camp educational series in 2016. Each month, we’ll march our way through a wine and beer training educational class, a salute to all things tasty! This training will make you more confident in choosing wines and beers AND pairing food with your drinks. Best of all, the more training you complete, the more you can earn in delicious tastings!

You will receive a tasting Boot Camp booklet at your first class. Upon completing each class, we will stamp your booklet, acknowledging your attendance. Keep your Boot Camp booklet and earn a stamp for each class.

The more you learn, the more rewards* you earn!

LEARN MORE, EARN MORE:

3 stamps in booklet = Free Wine Tasting for 2 people
6 stamps in booklet = Free Wine Tasting for 4 people
8 stamps in booklet = Free Wine Tasting for up to 20 people
11 stamps in booklet = Free “I Survived” Wine & Beer Boot Camp T-Shirt!

2016 WINE & BEER BOOT CAMP CLASSES:

January – Wine 101: Taste Like a Pro
February – Desserts with Wine Pairings
March – Craft Beer 101
April – Starting a Wine Collection
May – Cheese and Wine 101
June – all about Rose
July – Wines for Summer Grilling
August – How to Read a Wine Label
September – Exploring German Beer
October – Charcuterie and Wine 101
November – In Depth Guide to Fortified Wine

Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible!

*Please note: Rewards may vary at different WineStyles locations. Offer void where prohibited by state or local alcohol laws. See your local WineStyles Tasting Station for details.

February Wine Club pairing recipe

Posted on February 1, 2016 by WineStyles Tasting Station

Jacqueline’s Moroccan Chicken

Inspired by North African tagines.
INGREDIENTS:

• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1 tablespoon fresh ginger, peeled and minced
• 1 teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon coriander
• ¼ teaspoon cinnamon
• ¼ teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 1 ¼ cups chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved

DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.

PRESERVED LEMONS:
• 2 wide-mouth pint jam jars
• 10 lemons
• Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars. Cut 6 lemons lengthwise into quarters without cutting through the bottom. Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.

Cline Family Cellars
Estate Grown
Syrah Single Vineyard
Los Carneros, CA

A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming. Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi.

Winemaker, Charlie Tsegeletos

“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars. The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Zinfandel Wine Cupcakes

Posted on January 30, 2016 by WineStyles Tasting Station

INGREDIENTS:
• 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
• ¾ cup water
• ¼ cup Zinfandel wine
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup miniature semisweet chocolate chips
FROSTING:
• 6 cups powdered sugar
• 1/3 cup butter, softened
• 1/3 cup unsweetened baking cocoa
• 1/8 teaspoon salt
• ¼ cup Zinfandel wine
GARNISH:
• Chocolate curls and/or Valentine candies

DIRECTIONS:Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, ¼ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ¼ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls and /or Valentine candies.
24 servings. Recipe courtesy of Betty Crocker.

Cline Family Cellars
Zinfandel
Sonoma County, CA

Occupying 50 acres in the heart of Sonoma Valley, the Indian Springs Vineyard produces the grapes for Cline Cellars Sonoma Zinfandel. The vineyard sits on the west side of the Valley of the Moon, near Kenwood, California, and the vines are currently being converted from trellis to head-training and are lightly irrigated. This region of central Sonoma County is known for its rich, loamy soil, and the resulting fruit has big berry flavors and firm tannins. Individual lots of fruit for this Zinfandel were harvested separately according to ripeness and balance of acidity. This wine pairs well with pork shoulder, roasted root vegetables, or red curry chicken.

Winemaker, Charlie Tsegeletos

“This Sonoma Zinfandel shows concentrated spicy strawberry, firm tannin structure and a balanced acidity. It has a mouth coating richness and depth and a subtle vanilla quality that compliments the dark fruit flavors.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, CA
Varietal Blend: 100% Zinfandel
Analysis: 16.0% alcohol / volume, 3.85 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Mediterranean Lamb Sliders

Posted on January 29, 2016 by WineStyles Tasting Station

RAITA SAUCE INGREDIENTS:
• 1 cup whole milk Greek yogurt, plain
• 3 Tbs chopped fresh mint
• 2 Tbs chopped fresh cilantro
• 1 large garlic clove, minced
• 1-2 tsp lime juice
• 1 ½ tsp finely grated lime peel
• Coarse kosher salt

BURGER & VEGETABLES INGREDIENTS:
• 4 Tbs olive oil, divided
• 1 ½ cups chopped onion
• 2 Tbs minced peeled fresh ginger
• 2 large garlic cloves, minced
• 2 tsp coarse kosher salt, divided
• 2 tsp Madras curry powder
• 1 ¾ pounds ground lamb
• 3 Tbs chopped fresh cilantro
• 1 ¼ tsp cracked black pepper, divided
• 3 medium zucchini (about 12 oz), cut lengthwise into ½ inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chili, quartered, seeded
• 13-15 slider buns, or 6-8 hamburger buns or pita
• 1 large tomato, thinly sliced

RAITA DIRECTIONS: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
BURGER DIRECTIONS: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and ¼ teaspoons coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six ¼-inch-thick patties.
VEGETABLES: Combine zucchini, green onions, and chili in another large bowl. Add 2 tablespoons oil, ¼ teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat.
PREPARE BARBECUE (medium-high heat): Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes, then turn. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chili into thin strips. Toast buns if desired. Top with burger, tomato slices, vegetable mixture and a dollop of raita. Serve with remaining raita. Recipe courtesy of Cline Cellars.

Cline Family Cellars
Estate Grown Viognier
Sonoma Coast, California

These grapes were grown in four of Cline’s vineyards, 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 early morning fog and warmed by afternoon sun. Viognier grapes are late to ripen and picking them at the right time is very important. Grapes were hand picked and de-stemmed without being crushed and immediately pumped to the tank press where the juice was gently removed. Fermentation at a cool 50°F in stainless steel tanks and neutral barrels allowed Viognier’s flavorful fruit characters to shine through. Serve this wine slightly chilled, and enjoy with salmon, shrimp fettuccine, or cayenne chicken salad.

Winemaker, Charlie Tsegeletos

“Cline’s Viognier offers distinctive aromas of pears, apricots, orange blossoms and honeysuckle with a fresh, bright demeanor” , winemaker Charlie Tsegeleltos.

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend: 99% Viognier, 1% Riesling
Analysis: 14.0% alcohol / volume, 3.42 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

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