Category Archives: Recipes

Zinfinity Sonoma County Zinfandel

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Bold wine Style logoZinfinity-bottleWilliam Knuttel Winery
Zinfinity
Sonoma County Zinfandel
Sonoma, California

BOLD WINE STYLE

Dense aromas of black plum, ripe cherry, blackberry and bramble are lifted by notes of creamy oak. Flavors follow on, with the entry adding hints of raspberry and cassis. Dense, juicy tannins flesh out the mid-palate, which leads to a firm finish of great length and persistence. The Zinfinity displays excellent balance, allowing great versatility in food pairing, and, like all wines well-crafted in claret style, will further develop with extended cellar aging.

WINE DETAILS:

  • Varietal: 80% Zinfandel, 15% Petite Sirah, 5% Malbec
  • Alcohol: 13.9%
  • ph: 3.78
  • TA: 0.57 g/100ml
  • Vineyards: Biglieri, Cartee, Windsor Oaks, Doug Rafanelli
  • Barrel Aging: 21 months in French Oak (Francois Freres, Demptos, Tonnelleries)
  • Production: 2350 cases

WINEMAKING:
Sonoma County Zinfinity is a beautifully balanced, densely structured, age-able wine.  At its foundation is the fruit from 55-year-old vines in Biglieri Vineyard at the southern edge of Dry Creek Valley, blended with additional Old Vine Zin from the nearby Cartee Vineyard. To these finely nuanced Zins, the winemaker added concentrated hillside fruit from Windsor Oaks Vineyard in the Chalk Hill sub-appellation of Russian River Valley, and Petite Sirah from Doug Rafanelli’s steep hillside vines in Dry Creek Valley, to enhance the density and structure of the blend. The lots were aged separately for twenty months, then fashioned into Zinfinity and racked to French oak for additional aging.  Winemaking was similar for all the lots in the blend: cold-extraction of gently crushed fruit, lengthy fermentation with vigorous pumpovers, extended maceration, French oak aging, quarterly racking—and minimal intervention.  And, of course, there are copious (infinite!) rounds of blend trials to make the ultimate Zinfinity!

blueberry-chicken-valentines-dishBlueberry Chicken

INGREDIENTS:

  • 2 chicken breasts cut into smaller pieces, if required
  • 1 ½ cups blueberries
  • ½ small white onion diced
  • 1 small fennel diced
  • 2 tablespoon olive oil
  • 2 garlic cloves minced or finely diced
  • 2 tablespoon fresh thyme leaves
  • 2 tablespoon maple syrup
  • 2 teaspoon apple cider vinegar
  • pinch salt
  • pinch black pepper

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Cut the chicken breasts into smaller pieces if required. Season with salt and black pepper (if using). Add a tablespoon of olive oil to your skillet and fry the chicken each side on a medium heat until light golden brown (you may need to do this in two batches if your skillet is on the smaller size). Cook time is about 10-12 minutes overall, depending upon the size of the fillets. Set aside on a plate.
  3. Reduce the heat to low and, in the same skillet, fry the onion and fennel in olive oil until softened for about 5 minutes.
  4. Add the garlic, blueberries, maple syrup, apple cider vinegar, salt and black pepper to the skillet. Bring to a light simmer, and cook for around 10 minutes until the blueberries have broken down into around half liquid.
  5. Add your chicken to an ovenproof dish and then spoon the blueberry sauce over it. Bake in the oven for 20 minutes, or until the chicken has an internal temperature of 165°F.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Through the Fibro Fog.

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William Knuttel Sauvignon Blanc

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William Knuttel-Ziblatt-vineyard-Sauvignon-Blanc-bottleSilky styleWilliam Knuttel Winery
Vineyard Designate Series
Sauvignon Blanc
Sonoma Valley, California

SILKY WINE STYLE

This Sauvignon Blanc delivers prototypical varietal characters and excellent concentration, and, as always, straddles the elusive balance between old and new world styles.  A classic Sancerre-like minerality anchors a complex array of aromas, where peach, pear and tropical fruits mingle with herbs and grassiness.  The palate is light and crisp, adding flavors of spicy grapefruit, tangerine and lemon zest.  The wine’s balance, elegance and intensity beg another sip over and over again!

WINE DETAILS:

  • Varietal: Sauvignon Blanc
  • Vineyard: Ziblatt
  • TA: 6.1 g/L
  • pH: 3.35
  • RS: 0.18 g/100ml
  • Aging: 100% tank-fermented
  • Brix: 22.9 wtd. average
  • Yield: 4.5 tons/acre average
  • Cases: 548
  • Accolades: 92 pts. Wine Enthusiast 2021

WINEMAKING:
Winemaker William Knuttel began producing Sauvignon Blanc in a Graves style during his tenure at Chalk Hill Estate, and later in a Sancerre style with the wines of Teira.  This Sonoma County blend merges those two styles to achieve the best of both worlds.  Some of the blend components are picked quite ripe to emphasize fruit, richness, and creaminess, while others highlight the quintessential herbaceous characters of SB. All lots in the final blend were tank fermented at 50°F utilizing yeast with high-tone fruit characteristics. The wine was cold filtered for bottling, but did not require fining.

VINEYARD:
The predominant vineyard source for Knuttel’s Sonoma Valley Sauvignon Blanc is Ziblatt Vineyard, in the heart of Sonoma Valley, near Kenwood. They also produce as a single vineyard wine, but in a Graves style, different than the Sancerre style employed here. The vineyard naturally splits into sections that are lower and higher yielding, and these are harvested at separate times, giving two distinct fruit and acidity profiles. They blend aliquots of these with Sauvignon Blanc from Wilson Vineyards in the Clarksburg appellation, which enhance the minerality of the blend.

ABOUT THE LABEL ART:
Designer Jeffrey Caldewey captured William Knuttel’s kinetic wine world with Etienne-Jules Marey’s 1890 “chronophotograph”, in which multiple exposures are superimposed to show the complete motion of “le coup d’epee”. The image metaphorically highlights the balance, finesse, powder and poise valued by the winemaker.

ABOUT WILLIAM KNUTTEL:
William Knuttel was formerly Winemaker & Vice President with Chalk Hill Estate from 1996 to 2003, specializing in ultra-premium Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc and Dry Creek Vineyard’s Executive Winemaker from 2003 to 2011. As proprietor of Tria, 1995 to 2003, he produced fine Pinot Noir and Zinfandel. As Saintsbury’s winemaker from 1983 to 1996, Knuttel established that brand as a leader in ultra-premium Pinot Noir and Chardonnay.

The Knuttle Family. Left to right, Sebastian Knuttel (Cellar Master), Kate Knuttle (Business Manager), and William Knuttel (Proprietor and Winemaker).

asparagus-salad-valentines
Shaved Asparagus Salad

INGREDIENTS:

For the Dressing:

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • kosher salt and black pepper, to taste

For the Salad:

  • 1 lb large asparagus, woody ends trimmed
  • 3 oz fresh arugula
  • 1 large avocado, pitted, peeled, and chopped
  • ½ cup shaved Parmesan cheese
  • 1/3 cup chopped pistachios
  • sea salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. First, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, and garlic. Season with salt and pepper, to taste. Set aside.
  2. Use a vegetable peeler to shave the asparagus. Lay an asparagus spear flat on a cutting board. Starting at the bottom end, use the peeler to shave it into long thin strips or ribbons. Place the asparagus shavings in a large bowl and repeat with remaining asparagus.
  3. Add the arugula to the bowl. Toss the shaved asparagus and arugula together. Add the avocado, shaved Parmesan cheese, and pistachios. Drizzle desired amount of dressing over the salad and gently toss. Season with salt and pepper, to taste. Serve the salad immediately.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Maria Lichty of Two Peas & Their Pod.

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February Wine Club Pairing Recipe

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Bold wine Style logoTentadora-Malbec-Reserva-bottleWillam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

BOLD WINE STYLE

Brimming with aromas of blackberries and blueberry compote, laced with hints of spicy earth. The color is deeply hued, and a succulent core of fruit broadens into a velvety finish with seamlessly integrated and fully resolved tannins. The Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats—all the better if the meats are grilled at an asado, or Argentine-style barbecue.

WINE DETAILS:

  • Varietal: Malbec
  • Appellation: Valle de Cafayate, Salta, Argentina
  • Alcohol: 14.5%
  • TA: 5.8 g/L
  • pH: 3.72
  • Yield: 2.8 tons/acre
  • Aging: 32 months in French oak, 25% new

VINEYARD NOTES:
While Argentina is recognized mostly for the wines of Mendoza to the south, the smaller Cafayate region is rapidly gaining favor, after over 100 years of grape growing!  Knuttel believes the region may eventually out rival Mendoza’s reputation, much as Napa Valley often does with larger Sonoma County. Land purchases and winery construction in the last few years are bearing out this prediction. 

ABOUT THE WINEMAKER:
Winemaker William Knuttel first visited Cafayate fifteen years ago, and quickly became captivated with the area and its people, culture, and climate.  The town is in the Calchaqui Valley, nestled in the foothills of the Andes at over 5000’ elevation. This high mountain desert has the feel of Napa Valley plunked down into Zion Canyon National Park. Vineyards seemingly grow in nothing but rock and sand, surrounded by towering mountains of red rock and granite.

After his tenure at Chalk Hill, which included extensive experiments with Malbec clones, pruning techniques, and winemaking styles, Knuttel could not resist temptation in Cafayate, and Tentadora, “the temptress,” materialized from some of the finest Malbec vineyards he had ever seen, all at elevations of 5000 to 8000 feet in altitude.

ABOUT THE WINERY:
William Knuttel created the Tentadora brand within his broader winemaking portfolio to focus on Malbecs from Argentina’s Cafayate Valley. While he continues to operate William Knuttel Winery in Sonoma, California, his interest in this high-altitude region has been long-standing. The name Tentadora—Spanish for “the temptress”—speaks to the irresistible pull of Cafayate’s exceptional Malbec vineyards and Knuttel’s desire to bring their character into his work. Learn more about William Knuttel here.

Willam Knuttel

roast-beef-chimichurri-valentines-dishTop Round Roast Beef with Chimichurri

INGREDIENTS:

  • 1 ½ c minced parsley (roughly 2 bunches)
  • 8 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 ½ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 c olive oil
  • ½ c red wine vinegar
  • 3 lb. top round roast beef

DIRECTIONS:

  • Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
  • Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
  • Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
  • The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
  • Remove the roast from the refrigerator 1.5 – 2 hours before roasting for it to come to room temperature.
  • Preheat your oven to 450°F.
  • Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
  • Cook the roast at 450ºF for 15 minutes.
  • Reduce the heat setting of your oven to 325°F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
  • When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
  • Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
  • After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.
    *Desired ending temperatures – Rare: 125ºF, Medium Rare 135ºF, Medium 145ºF, Medium Well 150ºF, Well Done 160ºF

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Curious Cuisinière.

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Bronzino Dolcetto di Ovada DOC

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Mellow style logoBronzino Dolcetto Di Ovada wine bottleBronzino
Dolcetto di Ovada DOC
Piedmont, Italy

MELLOW WINE STYLE

Red ruby in color with very fruity nose and taste with hints of plums and raspberry.

WINE DETAILS:

  • Varietal: 100% Dolcetto
  • Alcohol: 12.5-13%
  • Vineyards: located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
  • Pairing: Ideal with delicate dishes such as pasta and soup.

WINEMAKER’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

eggplant dish with chickpeas and tomatoesEasy Greek-Style Eggplant

INGREDIENTS:

  • 1.5 lb eggplant cut into cubes
  • kosher salt
  • extra virgin olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper stem and innards removed, diced
  • 1 carrot chopped
  • 6 large garlic cloves minced
  • 2 dry bay leaves
  • 1 to 1 ½ tsp sweet paprika OR smoked paprika
  • 1 tsp organic ground coriander
  • 1 tsp dry oregano
  • ¾ tsp ground cinnamon
  • ½ tsp organic ground turmeric
  • ½ tsp black pepper
  • 1 28- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • fresh herbs such as parsley and mint for garnish

DIRECTIONS:

  1. Heat oven to 400ºF.
  2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.
  3. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
  7. When eggplant is ready, remove from oven and add a generous drizzle of extra virgin olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of The Mediterranean Dish.

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Bronzino Cortese dell’Alto Monferrato DOC

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JANUARY WINE CLUB:Crisp Wine Style

Bronzino Cortese Dell Alto MonferratoBronzino
Cortese dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

Light straw-yellow wine with green reflexes and a personal aroma of flowers and fruits, with hints of apple and pear. The taste is fresh, dry and savory.

WINE DETAILS:

  • Vineyards: Monferrato area. Manual harvest.
  • Varietal: 100% Cortese
  • Alcohol: 11.5-12% alcohol / volume
  • Winemaking: The hand-picked grapes are soft-pressed and temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
  • Pairings: Ideal with seafood, fish and as an aperitif

WINERY’S NOTES:
Cortese is one of the most cultivated vine variety in Piedmont, Italy. It has a delicate bouquet hinting at green apple and exotic fruits. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

pan fried fish

Perfect Pan Fried Fish in Basil Lemon Butter Sauce

INGREDIENTS:

  • 1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
  • ¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder)
  • ⅓ cup flour
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • pinch of red pepper flakes
  • ¾ cup low sodium chicken stock
  • 4 tablespoons cold butter, cut into 16 cubes
  • 3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce

DIRECTIONS:

  1. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
  2. FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
  3. SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Little Spice Jar.

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January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Mellow style logoBronzino Barbera d'Asti wine bottleBronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.

WINE DETAILS:

  • Varietal: 100% Barbera
  • Alcohol: 13-13.5%
  • Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
  • Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.

WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

braised short rib risotto dishBraised Short Rib Risotto with Mushrooms

INGREDIENTS:

  • For the Short Ribs:
    • 1 teaspoon avocado oil
    • 2-3 pounds bone in short ribs
    • 2 cups onions diced (about 1 large onion)
    • 3 cloves garlic minced
    • ¾ cups dry red wine like cabernet sauvignon
    • 4 cups beef stock
  • For the Mushrooms:
    • 1 tablespoon extra virgin olive oil
    • 1 pound mushrooms quartered or sliced (ideally, baby portobello)
    • 1 clove garlic minced
    • salt and pepper to taste
  • For the Risotto:
    • 1 tablespoon extra virgin olive oil
    • 1 cup onion diced (about ½ large onion)
    • 2 cloves garlic minced
    • ½ cup cooking sherry
    • 1 cup arborio rice
    • 3-3.5 cups beef broth could also use mushroom stock
    • 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
    • 1 tablespoon unsalted butter
    • fresh herbs

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
    • SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
    • SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
    • BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
    • FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
  • FOR THE MUSHROOMS:
    • BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
  • FOR THE RISOTTO:
    • SIMMER: Heat up broth to a low simmer in a small pot.
    • SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
    • TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
    • POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
    • FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.
  • PUT IT ALL TOGETHER:
    • SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.

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Alchemy Grenache

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DECEMBER WINE CLUB:

Mellow style logoAlchemy_Grenache-bottleAlchemy Premium Wines
Grenache
Colchagua Valley, Chile

MELLOW WINE STYLE

This wine is exceptionally vibrant red in color with aromas of cranberries, sage, and spice. It has firm yet mature tannins, a result of ripe fruit from this thick-skinned Grenache and the gentle care given during the winemaking process.

WINE DETAILS:

  • Appellation: Colchagua Valley, Chile
  • Varietal: 100% Grenache
  • Alcohol: 14.1%
  • pH: 3.47
  • TA: 6.3 g/L
  • Residual Sugar: 0.2 g/L
  • Barrel Aging: 12 months in French Oak, 15% new
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Pasta with cream sauces, rich cheese and mushroom risotto

WINEMAKING:
Alchemy Grenache is made from grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher, a de-stemmer or pumps and is bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 12 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

mushroom lasagna at holiday table

Mushroom Lasagna with Parmesan Béchamel

INGREDIENTS:

  • Mushroom Ragù
  • For the Parmesan Béchamel
    • 6 tablespoons (3 ounces/ 84 rams) salted butter, cut into 6 pieces
    • ¼ cup (30 grams) all-purpose flour
    • 4 cups (1 quart) half and half
    • ½ teaspoon ground nutmeg
    • 1 teaspoon crushed red pepper flakes
    • salt and pepper
    • 5 ounces (1 ½ cups) finely grated parmesan cheese
    • ½ cup, packed chopped fresh Italian (flat leaf) parsley
  • For the Lasagna:
    • 12 oven ready no-boil lasagna noodles or 1 pound fresh pasta dough, rolled into sheets
    • 5 ounces (about 1 ½ cups) grated parmesan
    • ¼ cup chopped parsley, for sprinkling over the top of the lasagna

DIRECTIONS:

  1. Make the mushroom ragu. Mushroom ragu will take about an hour to prepare but can be made up to 5 days in advance.

Make the Parmesan Béchamel:

  1. Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
  2. Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
  3. Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon)
  4. Remove the saucepan from the heat and whisk in 4.5 oz grated Parmesan, stirring until the cheese is melted.
  5. Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (Click here for notes for make-ahead instructions.)

Make the Lasagna:

  1. Heat the oven to 350° F (176 °C). If using oven ready no-boil lasagna noodles, see the notes about pre-soaking them before layering them into the lasagna. If using fresh pasta, roll the pasta dough into thin sheets and then cut the sheets to fit the pan.
  2. Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 1/3 of the noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
  3. Layer #2: Add another layer of noodles. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
  4. Layer #3: Lay the remaining noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
  5. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
  6. Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of A Little and A Lot.

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Alchemy White Angel Sauvignon Blanc

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DECEMBER WINE CLUB:

Silky styleAlchemy Angel white sauvignon blanc wine bottle with bowAlchemy Premium Wines
White Angel
Casablanca Valley, Chile

SILKY WINE STYLE

This wine is pale green in color with aromas of white peach and minerals with fresh tropical fruit flavors, lively acidity and a long finish.

WINE DETAILS:

  • Appellation: Casablanca Valley, Chile
  • Varietal: Sauvignon Blanc
  • Alcohol: 13.1%
  • pH: 3.39
  • TA: 5.9 g/L
  • Residual Sugar: 0.2 g/L
  • Aging: 6-8 months in concrete eggs
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Oysters, lobster, seafood risotto and creamy cheeses.

WINEMAKING:
Alchemy White Angel is made from Sauvignon Blanc grapes 100% harvested by hand and then whole cluster pressed. The grapes never touch a crusher, de-stemmer or pumps and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in concrete eggs, aged 6-8 months sur lees, settled and then racked using gravity.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

Oysters recipe

Oysters Rockefeller

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • ¼ cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish
  • Mignonette Sauce:
    • ¾ cup Champagne vinegar
    • 2 shallots, minced
    • 2 tablespoons cracked black peppercorns
    • 1 tablespoon chopped chervil
    • ½ lemon, juiced

DIRECTIONS:

  1. For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450°F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  2. For the Mignonette sauce: In a small bowl whisk together all ingredients. Cover and chill one hour before serving with oysters.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Tyler Florence on the Food Network.

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December Wine Club Pairing Recipe

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DECEMBER WINE CLUB:

Bold wine Style logoAlchemy Premium Wines
Grand Cuvée
Cachapoal Valley, Chile

BOLD WINE STYLE

This wine is exceptionally deep red in color with aromas of cassis, dark red fruits, tobacco and peppercorns. Its rich mouth feel and tannins provide weight to blend without drying tannins as a result of the gentle care given during the winemaking process.

WINE DETAILS:

  • Appellation: Cachapoal Valley, Chile
  • Varietal: 70% Carménère, 20% Syrah, 10% Malbec
  • Alcohol: 14.5%
  • pH: 3.61
  • TA: 5.3 g/L
  • Residual Sugar: 0.2 g/L
  • Storage: 18 months in French oak, 20% New
  • Production: 500 cases
  • Winemaking: Bottled unfined and unfiltered
  • Aging Potential: 8-10 years
  • Pairings: Grilled meats, pasta with red sauces, charcuterie and strong cheeses
  • Critical Acclaims: 93pts James Suckling; 92 pts Tim Atkin; Gold Medal Catador Awards, 94pts VinAU

WINEMAKING:
Alchemy Grand Cuvée is made from Carménère, Syrah and Malbec grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher or de-stemmer, and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro-presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 18 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

Roasted brussels sprouts holiday wine pairing

Roasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced 1/4 inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic,

DIRECTIONS:

  1. Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  2. Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  3. Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  4. Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  5. Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Alexandra Cooks.

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Two Mountain Winery Show Pony

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NOVEMBER WINE CLUB:

Mellow style logoTwo-Mountain_Show-Pony-bottleTwo Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

MELLOW WINE STYLE

Show Pony is a favorite among friends, family, and horse lovers (obviously). Show Pony is a red blend that varies from year to year, but is generally Cabernet Sauvignon/Cabernet Franc-based. Rich aromas of perfectly baked cherry, a dash of coriander, dried Eucalyptus, and coffee grounds are immediately pursued by cola flavors, fresh fig & bakers’ chocolate with a touch of lingering soft tannins leave your mouth salivating for more.

WINE DETAILS:

  • Varietal: 48% Cabernet Sauvignon, 23% Cabernet Franc, 18% Tempranillo, 13% Other
  • Alcohol: 13.8%
  • pH: 3.67
  • TA: 6.5
  • Vineyard: Copeland Vineyard, Mary Evelyn Vineyard, Portteus Vineyard, Marcela Vineyard
  • Barrel Aging: 22-30 months (83% French, 12% American, 5% other | 39% new, 16% 1-2 use, 45% neutral)
  • Production: 391 cases
Two Mountain Rawn brothers in the vineyard with their dogs

Rawn brothers

ABOUT THE WINERY:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

apple-bacon-pizza-blogCaramelized Onion, Apple and Bacon Flatbread Pizza

INGREDIENTS:

  •  For the flatbread:
    •  1 cup (128 grams) all-purpose flour
    •  ⅛ teaspoon baking powder
    •  ⅛ teaspoon baking soda
    • ¼ teaspoon salt
    •  ¼ cup (32 grams) plain yogurt, room temperature
    •  ¼ teaspoon granulated sugar
    •  1 ½ tablespoons vegetable oil
    •  ¼ to ⅓ cup (59 to 78 ml) water
    •  olive oil for brushing onto dough
  •  For the toppings:
    •  1 teaspoon olive oil
    •  2 teaspoons butter, unsalted
    •  3 cups (330 grams) yellow onion, halved and sliced
    •  pinch of salt
    •  1 ½ cups (98 grams) fontina cheese, grated
    •  1 medium red apple, thinly sliced
    •  4 slices cooked bacon, cut into large pieces
    •  Italian parsley, optional, finely chopped

DIRECTIONS:

  1. To make the flatbread:
    1. In a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don’t want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  2. To make the toppings (while the dough is resting):
    1. Cook the onions until they start to brown, about 30 minutes, stirring every 5 minutes. Add a pinch of salt and stir. When they start to brown, removed from the heat and set aside.
    2. Preheat oven to 500°F/260°C. Line a large baking sheet with parchment paper.
    3. Place the dough onto a lightly floured surface. Use your hands to shape into a rectangle. You can also make it round. Place the dough onto the baking sheet, brush with olive oil and bake for 5 minutes until it starts to turn brown (you don’t want it brown yet). If parts bubble up, don’t worry, they will flatten when you remove from the oven. If you’re using a dark pan, it will cook faster.
    4. Remove from the oven and add the toppings: grated cheese, onions, apples and bacon.
    5. Return to the oven and bake until the cheese is melted, about 8-10 minutes. Again, it will be faster if using a darker pan.
    6. Top with chopped Italian parsley (optional), slice and serve.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Culinary Ginger.

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