Author Archives: WineStyles Tasting Station

Broken Earth Estate Merlot pairing recipe

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Grilled Lamb Chops Gorgonzola Crusted

INGREDIENTS:lambchops

• 1/4 cup extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper, plus more for bread crumbs
• 1 tablespoon sea salt
• 2 tablespoons freshly chopped oregano leaves
• 2 racks lamb rib chops, frenched
• 3/4 cup crumbled Gorgonzola
• 1/2 cup Italian bread crumbs
• 2 tablespoons minced garlic
• 1 tablespoon freshly chopped cilantro leaves

DIRECTIONS:

Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.

In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.

Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve. Serves 4 to 6.

WC_Feb_2014_Broken_Merlot_bottleBroken Earthmellow
Estate Merlot Sauvignon
Paso Robles, CA

“The resulting wine opens with ripe berry fruit with a hint of tobacco leaf and ‘cigar-box’ notes. The palate is rich and the finish is quite firm but balancing. There are underlying characters of dark cherry with some green coffee bean, emulating the great Bordeaux wines of the Right Bank. This wine will ChrisCameronlook more intense than most Californian Merlots with the structure of a more ‘international’ style. A fabulous food wine, it will go a long way to restore consumers’ faith in the variety.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Merlot
Analysis: 13.51% alc/vol

Broken Earth Estate Chardonnay pairing recipe

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Creamy Chicken Pasta

creamychickenpastaINGREDIENTS:

• 8 ounces dry rigatoni pasta, uncooked
• No-stick cooking spray
• 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 can (14.5 oz each) petite diced tomatoes, undrained
• 1 can (10-3/4 oz each) condensed cream of mushroom soup
• 1 cup frozen green peas, thawed
• 6 tablespoons shredded Parmesan cheese

DIRECTIONS:

Cook pasta according to package directions, omitting salt. Meanwhile, spray large non-stick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.

Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.

Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese. Serves 6.

WC_Feb_2014_Broken_Chard_bottleRichBroken Earth
Estate Chardonnay
Paso Robles, CA

“Layer upon layer of flavor and complexity, suited to an array of foods as a result of the balancing acidity. This is a wonderful example of Paso Robles Chardonnay and a wine we know will reward our efforts.” – Chris Cameron, winemaker

Winemaker: Chris Cameron
Appellation: Paso Robles, California
Varietal Blend:  100% Chardonnay
Analysis: 14.5% alc/vol

Broken Earth Estate Cabernet pairing recipe

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Sticky 5-spice Short Ribsspicy-short-ribs

INGREDIENTS:

• 1 1/2 cups dry sherry or Shaoxing wine (Chinese rice wine)
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1-inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeño pepper, halved

DIRECTIONS:

Heat the oven to 350° F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.

Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.

Remove ribs to a plate and set aside. Discard all but one tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.  Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. Serves 3 to 4.  Recipe compliments of Aida Mollenkamp, Food Network.

WC_Feb_2014_Broken_Cab_bottleBroken Earth
Estate Cabernet Sauvignon
Paso Robles, CA

Bold_sticker“This lush Cabernet Sauvignon offers densely concentrated fruit flavors supported by sweet vanillin spice. Classic flavors of black cherry, cassis and aromas of cocoa and sandalwood make this wine inviting and easy to enjoy. Grilled meats with rich wild mushroom paella pair wonderfully with this wine. We hope our efforts provide you the reward of a wonderful glass of wine at a tremendous value.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.7% alc/vol

Chilean Shrimp with Matetic Sauvignon Blanc

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Gambas Pil Pil (Chilean Shrimp)

INGREDIENTS:shrimp
• 10 cloves garlic, peeled and slightly crushed
• 1/2 cup grapeseed oil or olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
• 3 tablespoons pisco or brandy
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges, for serving

DIRECTIONS:
Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges. Makes 6 servings.  Recipe compliments of AllRecipes.com

WC_Jan_2014_EQ_BottleMatetic EQ Coastal
Sauvignon Blanc
San Antonio D.O., ChileSilky_Sticker

“Smoke, Meyer lemon and grapefruit notes play out in this crisp yet concentrated white, with layers of spice and flint adding range to the solid finish.” 90 pts. Wine Spectator

Winemaker: Julio Bastias
Appellation: San Antonio D.O., Chile
Varietal:  100% Sauvignon Blanc
Analysis: 14.0% alc/vol
Critical Acclaim: 90 pts. Wine Spectator 2012
94 pts. Years Best Wine & Spirits 2011
91 pts. Editors Choice Wine Enthusiast 2011
90 pts. Wine Advocate 2010

Aduentus Malbec Pairing Recipe

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BBQ Spice Rubbed Skirt Steak with Charred Onions & Jalapeños

INGREDIENTS:Steak

• 2 16-oz skirt steaks
• 2 tbsp balsamic vinegar
• 2 tbsp cider vinegar
• 2 tbsp corn oil
• ½ cup ketchup

SPICE RUB:
• 2 tbsp chile powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp Spanish smoked paprika (La Chinata is the best)
• 2 tbsp light-brown sugar
• 2 tsp coarse salt
• 1 tsp dried oregano

DIRECTIONS:

Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with barbecue spice rub.

Preheat oven to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing. Serve topped with charred onions and jalapeños.

Charred Onions and Jalapeños:

Ingredients

  • 2 white onions, peeled and sliced into one-inch slices
  • 6 jalapeños
  • 4 small sweet peppers (mixed red and yellow, if possible)
  • corn oil (just enough to coat vegetables)
  • 1 ½ tbsp unsalted butter
  • 1 cup chicken stock
  • 2 sprigs fresh thyme

Instructions

Lay vegetables on sheet pan, coat with corn oil, and season with salt and pepper. Heat a 12-inch cast-iron skillet over moderately high heat until just smoking. Working in small batches, char vegetables on all sides. (Alternatively, vegetables can be charred on a grill.) Return all vegetables to pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced to a thickened sauce, about 20 minutes.

Recipe compliments of David Walzon, SW Steakhouse chef. Esquire.com

WC_Jan_2014_Aduentus_bottleAduentus Mediterráneo
Malbec Blend
mellowMendonza, Argentina

Aduentus Mediterráneo has some minerality and offers polished tannins along with a lingering finish. Malbec contributes its silkiness and luscious fruit, Tempranillo enhances structure, and Syrah adds spice. — Miriam Gomez, winemaker

Winemaker: Miriam Gomez
Appellation: Uco Valley, Mendoza, Argentina
Varietal Blend:  40% Malbec, 30% Syrah, 30% Tempranillo
Analysis: 14.5% alc/vol

Chilcas Pairing Recipe

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Pan-Roasted Chicken
panroastedchicken

INGREDIENTS:
• Extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• Leaves from 2 small sprigs fresh rosemary
• 1 whole chicken, quartered (about 3 pounds)
• Salt and freshly ground black pepper
• 3/4 cup chicken stock
• 1/2 lemon, juiced

DIRECTIONS:
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.

Take the pan out of the oven. Remove the chicken and prosciutto from the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. Serves 4.  Recipe compliments of Tyler Florence, Food Network.

WC_Jan_2014_Chilcas_bottleChilcas Single Vineyard
Cabernet Franc
Maule Valley, Chile

Bold_stickerClean and bright, with an outstanding deep ruby-red color. The nose is intense, with notable fruit aromas of strawberry, black cherry, and blueberry accompanied by spicy aromas that recall bay leaf, white pepper, and an interesting hint of tobacco. The voluminous palate has smooth, elegant tannins and a tremendously long finish.

Winemaker: Camilo Viani
Appellation: Maule Valley, Chile
Varietal:  87% Cabernet Franc, 6% Malbec, 4% Cabernet Sauvignon, 3% Petit Verdot
Analysis: 13.7% alc/vol

WineStyles Beaumont Wine Tasting Event Jan 25th: Reserve Now

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French wine expert Bertrand Leulliette will introduce these highly rated Thomas Barton classic Bordeaux wines

via WineStyles Beaumont Wine Tasting Event Jan 25th: Reserve Now.

RSVP Early!

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ThomasBarton_winesThomas Barton Portfolio Tasting Event

Please join us to taste the epitome of CLASSIC BORDEAUX French wines, powerful, fruity and elegantly oaked, the modern equivalent of the great wines of the 18th century, those that Thomas Barton might have enjoyed and chosen himself.

Contact your local WineStyles to RSVP,
limited seating available!

THOMAS BARTON: The Spirit of Wine

Thomas-BartonThis range of wines is the ultimate homage to Thomas Barton, who traveled to Bordeaux from Ireland in 1725.  He quickly became the most important wine merchant in Bordeaux having built a solid reputation among prestigious customers all over Europe.  The spirit of Thomas Barton has been perpetuated in this unique and prestigious range of carefully selected wines from the heart of the Bordeaux region’s greatest appellations.  These wines are the epitome of classic Bordeaux; rich, fruity and elegantly oaked, the modern equivalent of the great wines of the 18th century, those that Thomas Barton might have enjoyed and chosen himself.

BartonBottles

Everything starts out in a the vineyard, with a drastic selection of the best terroirs and strict vine-growing rules in order to guarantee high quality fruit.  Yields are low, sorting rigorous, and the wines are traditionally fermented before aging in oak barrels to enhance each terroir’s authenticity.

The Renaissance of Bordeaux Wines:  All these efforts and attention are richly rewarded by the quality and generosity of Thomas Barton Réserve wines, whose powerful, opulent style and excellent aging potential represent the quintessence of the finest wines of Bordeaux.

A Renewed Elegance: The Thomas Barton range’s packaging also reflects the founder’s personality and his times: a heavy 18th century-style Bordeaux bottle with a short colored capsule.  The label combines the sobriety of Thomas Barton’s character and the unique, classic elegance of the 18th century.

Reserve your Seat Early!

Our national tasting event in January will sell out fast!
Contact your participating WineStyles for local details and reservations!

Rogue Spirits Named Distillery Of The Year

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Congratulations to Rogue!

Rogue Farms's avatarRogue Farms

Rogue Ales & Spirits has been selected as Distiller of the Year by the largest spirits competition in the industry, The World Spirits Competition, held annually in Geneva, Switzerland.

Please visit our craft distilleries in Portland and Newport, Oregon.

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Beer Afficianados Toast Christmas with Rogue Santa from Wine Styles

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Southeast Texas Beer Afficianados Toast Christmas with Rogue Santa from Wine Styles Beaumont.