Greywacke Winery Spotlight Tasting Event

Posted on January 15, 2016 by WineStyles Tasting Station

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

Join us for a Winery Spotlight tasting event, featuring Greywacke wines of Marlborough, New Zealand.

Kevin Judd, winemaker

One of Marlborough’s pioneering winemakers, Kevin Judd’s career is intrinsically linked with Marlborough Sauvignon Blanc. Established in 2009, Judd’s label Greywacke (pronounced “grey-wacky”) is the fulfillment of a long-held dream. Named after New Zealand’s prolific bedrock, Greywacke was originally adopted by Kevin and his wife Kimberley as the name for their first Marlborough vineyard in Rapaura, whose soils have an abundance of these river stones. Greywacke sources fruit from mature vineyards within Marlborough’s central Wairau Plains and the Southern Valleys. Also an established professional photographer, Judd’s home in the Omaka Valley overlooking Marlborough’s picturesque vineyards provides inspiration for both his passions.

The Greywacke portfolio is based on the Marlborough region’s signature varieties, Sauvignon Blanc and Pinot Noir. The Sauvignon Blanc is crafted in two distinctive styles: classically pure Marlborough Sauvignon, and an alternative wild yeast-fermented, oak-aged Sauvignon. In addition, Kevin indulges his creative drive with small parcels of Chardonnay, along with aromatic varieties Pinot Gris and Riesling. When the season graces this idyllic region with ideal conditions, limited releases of late harvest wines from the aromatic varieties are produced.

Hand harvesting Riesling, at Ashmore Vineyard for Greywacke – the new Marlborough label of Kevin Judd, Marlborough, New Zealand

The wines of Marlborough are known worldwide for their precision, intensity, and distinctiveness, bequeathed by an extraordinary climate and a diverse collection of soils. The expression of unique sites within this distinguished environment lifts the wines of Greywacke to another level. Kevin takes a low-intervention approach to winemaking in order to coax the finest nuance of individuality from each hand-selected vineyard parcel, while maintaining the aromatic intensity for which Marlborough is renowned. Purity of varietal expression is a foregone conclusion in the fruit Kevin works with; indigenous yeast are then left to run their course in new and older French oak barriques, ensuring ample texture and complexity in these compelling wines. Already garnering worldwide acclaim, they show a common thread of layered concentration, fine structure and invigorating freshness.

Greywacke Winery Spotlight Tasting
Marlborough, New Zealand

Greywacke Pinot Gris
Greywacke Sauvignon Blanc
Greywacke Wild Sauvignon
Greywacke Chardonnay
Greywacke Pinot Noir

Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

January Wine Club pairing recipe

Posted on January 1, 2016 by WineStyles Tasting Station

Wild Mushroom and Chevre Crostini with Metz Road Pinot Noir

INGREDIENTS:
• 12 slices French-style baguette bread
• 3 tablespoons extra-virgin olive oil, divided
• 10 oz. assorted wild and cultivated mushrooms
• 3 sprigs fresh thyme, leaves removed from stems
• 1 clove garlic, finely minced
• ½ cup Metz Road Pinot Noir
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 2 tablespoons Chèvre
• 1 tablespoon ricotta cheese
• 1 teaspoon finely chopped chives plus 12 additional sprigs cut to 3” length

BREAD DIRECTIONS: Preheat oven to 350°F. Place baguette slices on baking sheet and brush with 2 tablespoons olive oil. Bake for 8 – 9 minutes or until bread is crisp and lightly browned.

MUSHROOM DIRECTIONS: Heat 2 teaspoons olive oil in skillet over medium-high heat. Add mushrooms and sauté for 1 minute then add garlic and thyme, sauté for 1 minute then add wine and balsamic vinegar, lower heat to medium-low and cook until liquid is almost entirely reduced, about 6 minutes. Remove from heat and set aside.

CHEESE DIRECTIONS: In a small bowl place 1 teaspoon olive oil, Chèvre, ricotta and 1 teaspoon chopped chives; stir until well combined.

ASSEMBLE: Spread thin layer of cheese on each crostini, top with mushrooms then garnish with single chive. Serve immediately with Metz Road Pinot Noir. Recipe courtesy of Metz Road.

Scheid Family Wines
Metz Road
Estate Grown Pinot Noir
Monterey, California

Scheid Family wines created Metz Road out of a desire to express the unique terroir of a single vineyard site, Viento Vineyard. Pinot Noir is grown on six of their estate vineyards. For Metz Road, the winery selected the top vineyard block from each vintage to craft a vineyard-designated Pinot Noir that is genuine in style and exemplifies this complex, temperamental varietal. Viento means “wind” in Spanish, an apt name bestowed on this estate vineyard planted in 1972. The micro-climate is noted for its moderate conditions and cool afternoon winds, ideal for a cool-climate varietal such as Pinot Noir.

“Aromas of ripe cherries, red fruit and blood orange mingle with subtle notes of vanilla and butterscotch. The palate is supple and layered with vivid flavors of black cherry and raspberry. Silky and elegant, the balance of tannin, acidity and intense fruit truly captures the beauty of Pinot Noir.” – winemaker Dave Nagengast

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal Blend: Pinot Noir
Analysis: 13.3% alcohol / volume, 3.60 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

Posted on December 31, 2015 by WineStyles Tasting Station

INGREDIENTS:

• ¼ lb. parsnips, peeled and cut into 2” x ¼” sticks
• ¼ lb. carrots (3 or 4), peeled and cut into 2” x ¼” sticks
• ¼ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• ¼ lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 tsp. grated fresh ginger
• 1 ¼ Tbs. pure maple syrup

DIRECTIONS:
Heat the oven to 425ºF. Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them out, so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm. Serves 4. Recipe courtesy of FineCooking.com , Eva Katz, Issue 55

Scheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA

The namesake Metz Road runs alongside Scheid Family Wines’ Riverview Vineyard, the site of their Estate grown Chardonnay. Located in the northernmost vineyard in Monterey County, Riverview is located two miles southeast of Soledad and adjacent to the Pinnacles, nestled on a bench overlooking the Salinas River. The bench location aids in creating excellent air flow and maximizes available sunlight and allows the fruit to ripen slowly and evenly. Riverview is an ideal site for ultra-premium Chardonnay with a Burgundian flavor profile. The cool climate produces a steely style, with distinct notes of minerality.

“Juicy red apples, citrus and bright tropical fruit greet the nose, followed by lilting aromas of vanilla and toasty oak. The palate delivers concentrated apple and pear flavors with a distinct mineral component. Beautifully balanced, the well-integrated oak doesn’t overpower and a soft, full mouthfeel is complemented by balanced acidity.”, Dave Nagengast winemaker.

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal: 100% Chardonnay
Analysis: 13.3% alcohol / volume, 3.35 pH, 3.3 g/L RS
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

LIVE webcast with Doug Frost – January 12

Posted on December 29, 2015 by WineStyles Tasting Station

SPECIAL EVENT:
TASTE LIKE A PRO with Doug Frost, MS, MW
Tuesday, January 12, 2016
6:00pm CST / 7:00pm EST

Join us for a LIVE webcast wine educational class with Doug Frost, Master Sommelier and Master of Wine. Attend our very first Wine & Beer Boot Camp educational series of 2016 and learn how to Taste Like a Pro! Doug Frost will share his tips of the trade, making you look like a pro! Seating is limited – call your local WineStyles Tasting Station store to RSVP.

Doug Frost, Master Sommelier & Master of Wine

In 1991, Doug Frost passed the rigorous Master Sommelier examination and two years later became America’s eighth Master of Wine. He was the second person in history to complete both exams and almost two decades later he is still one of only four people in the world to have achieved both these remarkable distinctions. According to USA Today, “Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines.” The Wine Spectator has also bestowed the accolade of Master of Spirits on Mr. Frost, and he is one of the founders of BAR (Beverage Alcohol Resource), considered by most industry professionals to be the preeminent education and examining body for the spirits and cocktail industry. He continues to teach and examine for BAR and within the Master Sommelier and Master of Wine programs; currently he serves as President of the Institute of Masters of Wine North America.

Doug Frost also reviews, tastes and approves the monthly selection of Wine Club wines for WineStyles Tasting Station.

His first book, Uncorking Wine, is a staple for many restaurant and retail companies and their staff and management. Frost’s second book, On Wine, published by Rizzoli International, was released in 2001 and his most recent book, Far From Ordinary: The Spanish Wine Guide, the third edition released in 2011. Frost is a contributor to the Oxford Companion of Wine, Opus Vino, The World Atlas of Wine by Hugh Johnson and The Wine Report, an annual report edited by Tom Stevenson. He writes about wine and spirits for many publications including the San Francisco Chronicle, the Underground Wine Journal, Drinks International, Practical Winery & Vineyard, Wines & Vines, Wines & Spirits, Cheers Magazine, Sante Magazine, and Epicurious.com and is the beverage columnist for the James Beard award-winning food section of the Kansas City Star, as well as Hemispheres Magazine, Missouri Life and Fine Cooking. Frost is the host of Check Please!, an Emmy Award nominated weekly public TV show filmed in Kansas City. He also appears as a featured judge on Public Television’s The Winemakers, PBS’s first nationally broadcast reality show.

To learn more about Doug Frost, please visit his blog at DougFrost.com

LIMITED SEATING
Contact your participating local WineStyles to RSVP!

December Wine Club pairing recipe

Posted on December 1, 2015 by WineStyles Tasting Station

Chateau Macay
Merlot, Cabernet Franc, Cabernet Sauvignon
Cotes de Bourg, France

The vineyard of Château Macay is situated in Samonac, in the heart of the Côtes de Bourg appellation, 30 km from Bordeaux, on the right bank of Gironde estuary. The name Macay comes from the patronymic of a Scottish officer’s surname, Mac Kay. The castle Macay was founded by the Gagnernot family in 1740. In 1850, this property was part of seven adjacent farms and a real wine village with a cellar on two floors, its cooper’s trade was surmounted by a tower. The “Forge de Macay” was the central point of the property. In 2012, Frédérique and Hervé Descourviéres became the proud new owners of Château Macay.

“This wine has a very beautiful intense, clear garnet red color. It offers a rich nose of aromatic blackberry fruits and grilled spicy notes. Its palate is generous and aromatic, soft and fresh with excellent balance, elegant tannins and spicy notes on the finish. Pairs perfectly with toasted lamb skewers or lamb chops” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Cotes de Bourg, France
Varietal Blend: 40% Merlot, 30% Cabernet Fran, 30% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Lamb Curry with Basmati Rice

INGREDIENTS:
• 2 tbsp vegetable oil
• 2 lbs (900g) lamb fillet, cut into 1” cubes
• 6 large tomatoes, roughly chopped
• 2 onions, roughly chopped
• 3 garlic cloves, peeled and crushed
• 2 green chillies, finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp ground turmeric
• 1/2 tbsp ground cumin
• 1 tbsp chilli powder
• 1 tbsp plain flour
• 14 fl. oz. (400ml) coconut milk
• 1 pint (600ml) chicken stock
• 9 oz. (250g) baby spinach leaves
• 1 pomegranate, seeded
• 7 oz (200g) plain yogurt
• salt and freshly ground black pepper
• steamed basmati rice, to serve

DIRECTIONS:
• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden brown all over, then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. Add all the turmeric, garam masala, cumin and chili powder and fry, stirring well, for one minute. Add the flour and cook for a further minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
• Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. Add the yogurt, season to taste, with salt and freshly ground black pepper and stir well. Serve on warmed plates with steamed basmati rice on side. Recipe courtesy of Vinadeis.

November Wine Club pairing recipe

Posted on October 29, 2015 by WineStyles Tasting Station

Spanish Turkey Meatball Stew

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• Kosher salt
• 1 teaspoon smoked paprika
• 1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
• 2 cups low-sodium chicken broth
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 ½ pounds lean ground turkey
• ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
• Freshly ground pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Corona de Aragon
Reserva
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707. The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

“Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color. Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“, Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend: Tempranillo, Cabernet Sauvignon
Analysis: 13% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

What Craft Beer Drinkers Need To Know About Terroir

Posted on October 28, 2015 by WineStyles Tasting Station

What’s terroir all about? It’s about the origin and quality of the beer you’re drinking right now.

Source: What Craft Beer Drinkers Need To Know About Terroir

Lamb Chops with Balsamic Reduction

Posted on October 1, 2015 by WineStyles Tasting Station

INGREDIENTS:
• ¾ teaspoon dried rosemary
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (¾ inch thick)
• 1 tablespoon olive oil
• ½ cup minced shallots
• 1/3 cup aged balsamic vinegar
• ¾ cup chicken broth
• 1 tablespoon butter

DIRECTIONS:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Wine by Joe
Joe Rojo Red Blend
Applegate, Oregon

Nature, Nurture and Artistry… Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing. He fervently believes that the quality of wine starts in the vineyard; therefore, so does he. From early spring until harvest, Joe scrutinizes the vines, selecting the best sites and clones, as well as crop loads with the objective to produce wines true to their varietal character with as much depth, elegance, opulence and balance of flavor possible. His wines are beautifully fruited, rich with aromas and often have a faint impression of sweetness on the palate due to ripe tannins and fruit. Creating his dreams through pure drive and an insatiable passion for his art, Joe will continue to produce excellence and value through each of his distinct labels.

“Aging in neutral oak barrels keeps this wine focused on fruit. Ripe, dark berried fruits with complex earth and spice undertones. A warm growing season has resulted in this easy drinking, full-bodied red wine.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate, Oregon
Varietal Blend: 40% Tempranillo, 30% Zinfandel, 30% Merlot
Analysis: 14.3% alcohol / volume, 3.92 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Oregon Salmon Patties

Posted on September 30, 2015 by WineStyles Tasting Station

INGREDIENTS:
• 1 (14.75 oz) can salmon
• 2 tablespoons of butter
• 1 onion, medium, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• ½ cup fresh parsley, chopped
• 1 teaspoon dry mustard
• 3 tablespoons shortening

DIRECTIONS:
Drain the salmon, reserving ¾ cup of the liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side. Recipe courtesy of Allrecipes.com

Wine by Joe
Dobbes Viognier
Applegate Valley, Oregon

Dobbes’ objective when making Wine By Joe is to produce approachable wines that are true to their varietal character and accurate representations of the Oregon terroir. Far more effort is expended on site selection, with the singular focus of sourcing fruit that expresses true varietal character while promising depth, elegance and balance. This all takes place at Dobbes Family Estate in Dundee, Oregon’s first LIVE (Low Input Viticulture and Enology) certified winery. Nature, Nurture and Artistry…Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing.

“Stone fruit aromas and flavors of ripe peach, apricot, golden raspberries and candied orange mingle with notes of honeysuckle and Daphne blossoms. Lovely floral complexity. The wine finishes with medium length balanced by bright acidity.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate Valley, Oregon
Varietal Blend: 100% Viognier
Analysis: 13.1% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

October Wine Club pairing recipe

Posted on September 30, 2015 by WineStyles Tasting Station

Granny Smith Apple Chutney

INGREDIENTS:
• 3 Granny Smith apples sliced into 1 inch wedges
• 2 tbsp butter
• 1 cup raisins or dried cranberries
• ¼ cup sugar
• 1 cup water
• 1 tbsp cinnamon
• 1 tsp nutmeg

DIRECTIONS:
In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

Wine by Joe
Dobbes Syrah
Willamette Valley, Oregon

Though a small-town boy raised in Willamette Valley, Joe Dobbes’ wine calling originated far from his home country. Stints in the Nahe and Burgundy regions in France provided Joe with a solid foundation in the Old World of winemaking, before returning to the U.S. and eventually beginning Joe Dobbes Wines in 2002. Today, he has succeeded in building one of the most well-established wine companies in Oregon. The estate vineyards cover some 214 acres in Willamette Valley and, in addition, Joe works closely with a number of elite Oregon vineyards to release single-vineyard wines and masterful cuvées under three labels – Dobbes Family Estate, Jovino and Wine By Joe, the last of which was named the #1 Hot Small Brand of 2011 by Wine Business Monthly.

“20 months in neutral barrels has refined the tannins and created a full mid-palate with a smooth finish. This fruit driven Syrah expresses a full spectrum of bright red to dark berry fruits. Floral and earth driven accents keep this food friendly wine alluring” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Willamette Valley, Oregon
Varietal Blend: 100% Syrah
Analysis: 13.7% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

WineStyles Tasting Station

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Greywacke Winery Spotlight Tasting Event

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

Greywacke Winery Spotlight Tasting
Marlborough, New Zealand