Languedoc Style Olive Tapenade

olive-tapenadeINGREDIENTS:
• 1 cup olives (black or green olives). If you use black olives, stick to Kalamata or Niçoise.
• 2 anchovy fillets, packed in oil
• 3 garlic cloves, peeled
• 2 Tbsp capers, drained
• ½ lemon, juiced (about 1 Tbsp juice)
• 1 Tbsp olive oil*

DIRECTIONS:

• Place all the ingredients in the bowl of your food processor. Pulse until combined and the desired consistency is reached. • Serve with toasted baguette slices and wine. Yields one cup of tapenade, 4 servings. * The oil listed in the ingredients is for a chunkier tapenade. For a more traditional, spreadable tapenade, use 2-3 Tbsp olive oil. Recipe courtesy of CuriousCuisiniere.com

Domain de Nizas wine bottleSilky styleDomaine De Nizas
Les Terres Noires
Languedoc, France

The vineyard of Domaine de Nizas lies in a triangle between the towns of Pézenas, Caux and Nizas and also between two lava spurs that form a natural amphitheater which protects against extreme weather. The name ‘les terres noires’ translates to ‘the black earth’, referencing the Basalt soils that provide complex aromas and elegant structure to the wines. The Vermentino and Viognier juice were fermented in stainless steel tanks to retain varietal freshness. The Roussanne juice was fermented in seasoned French oak. The wine in oak, then underwent regular lees stirring for eight months to build texture and palate weight.

“Surprisingly expressive southern French white wine that embodies the Nizas style of balance and elegance. It is beautiful pale yellow in color with golden tints. On the nose, there are pronounced aromas of citrus, white peach and wild fennel. The fruit-driven palate is round and balanced expressing all of its complex flavors through a lingering finish.”

Winemakers: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  46% Roussanne, 36% Vermentino, 18% Viognier
Analysis: 13.5% alcohol / volume

June Wine Club pairing recipe

CHICKEN CASSOULET

chicken cassouletINGREDIENTS:

• 4 slices bacon, preferably low sodium, cut crosswise into ½ inch strips
• 5 bone in chicken thighs (appx 2 lbs)
• 1 lb chicken sausages (Andouille or garlic/herb)
• 2 ½ cups white beans (great northern or cannellini), soaked overnight
• 1 large onion, minced
• 4 cups low-sodium chicken stock
• 5 cloves of garlic, minced
• 2 carrots, peeled and chopped into 2 inch pieces
• 1 stalk celery, chopped into 2 inch pieces
• 2 bay leaves
• 6 cloves
• 2 tsp chicken demi-glace (optional)
• 2 sprigs rosemary
• 2 sprigs parsley

DIRECTIONS:
• Preheat oven to 300°F.
• Spray cooking oil to coat a Dutch oven or similar size oven proof copper pan. Heat on medium high. Add the bacon and cook about 5 minutes per side until just starting to get crispy. Remove from pan and set aside on a plate with a paper towel.
• Add the chicken to the pan, skin side down. Cook for 6 to 8 minutes without moving to brown the chicken, then turn over to cook for a few more minutes. Remove the chicken and set aside on a platter.
• Add the sausage to the pan. Cook for about 5 minutes to brown, turning occasionally. Remove the sausages and set aside along with the chicken. Move the meat items to the fridge while you cook the beans.
• Add the onion to the pan, cook on medium for about 5 minutes until it begins to soften. Add the carrots, celery and garlic to the pan along with the beans. Stir to combine. Add the stock along with the bay leaves, cloves, rosemary, parsley and demi-glace (if using). Bring to a simmer, then reduce heat to low. Cover and cook the beans about 45 minutes, until just tender.
• Remove the cover from the pot. Use a slotted spoon to remove the carrots, celery, rosemary, parsley, bay leaves and cloves. Add the chicken thighs, sausage and bacon back to the pan. Stir to combine with the beans. Arrange the chicken so that the skin is facing upward near the top of the pan.
• Move the pan to the oven and cook uncovered for two hours. A bit of a crust should be starting to develop after two hours. Remove the pan from the oven, gently stir, and return to the oven.
• Continue cooking uncovered in the oven for two more hours, stirring to break up the crust every 30 minutes.
•After 4 hours total cooking time in the oven, let the cassoulet cook for 1 more hour undisturbed to let the crust build up a bit more. After 5 hours cooking time in the oven, your cassoulet should be ready to enjoy! Remove carefully from the oven, and scoop into bowls to enjoy with a Languedoc red wine. Bon appétit! © Photo and recipe courtesy of David at www.CookingChatFood.com

Bold_stickerDomaine De NizasDomaine De Nizas
Les Galets Dorés
Languedoc, France

Located near the medieval village of Pézenas in the heart of the Languedoc region, Domaine de Nizas was created in 1998, by John Goelet, an American descendant of a family of Bordeaux wine merchants. He gave Bernard Portet, of Clos Du Val fame, the mission of selecting the most promising terroirs around Pézenas to establish the estate. Portet acquired individual plots that represented different soil types ultimately creating a rich and diverse source of grapes for crafting artisanal wines of extraordinary quality and depth. Surrounded by garrigue (local wild herbs), the vineyard is a unique mosaic of three deep, well-drained soil types. River pebbles impart freshness and fine tannins while limestone creates powerful wines with red fruit aromas. Domaine De Nizas has been certified sustainable since 2007.

“Expressive, fleshy and fruity, this wine offers pleasant notes of ‘garrigue’. The palate is round and approachable, with flavors of dark fruit and herbs. This wine is ideal with roast rack of lamb with thyme or pork tenderloin casserole with braised vegetables.”  – Nathalie Arnaud-Bernard, winemaker.

Winemaker: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  60% Grenache, 25% Carignan, 15% Syrah
Analysis: 14% alcohol / volume

May Wine Club pairing recipe

Filet Mignon with Balsamic Glaze

filet mignon with balsamic glazeINGREDIENTS:
• 4 (4 oz) filet mignon steaks
• 1 teaspoon freshly cracked black pepper
• Kosher Salt
• 4 teaspoons olive oil
• 2/3 cup balsamic vinegar
• 2/3 cup Ranch 32 Cabernet Sauvignon

DIRECTIONS:

• Season both sides of the steaks with the salt and freshly cracked pepper.
• In a separate bowl, mix the balsamic vinegar and Ranch 32 Cabernet Sauvignon and set aside.
• Add the olive oil to the nonstick skillet and heat on medium-high for 30 seconds. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce the heat to medium-low, and add the balsamic vinegar and red wine mixture.
• Cover, and cook for four minutes on each side, basting with sauce when you turn the meat over.
• Remove the steaks from the pan and place on warmed plates, spoon a bit of glaze over each steak, and serve immediately. Recipe courtesy of D. Fackler at http://www.Epicurious.com

Ranch 32 Cabernet wine bottleBold wine Style logoRanch 32
San Lucas and Hames Valley
Cabernet Sauvignon
Monterey, California

On the west side of the Salinas Valley, directly in the path of Monterey’s relentless afternoon winds, sits Ranch 32. Since the first vine planting in 1972, each vintage is produced in small lots from sustainably farmed estate vineyards that highlight the nuances of the terroir. This Cabernet blends fruit from two estates in the southern part of Monterey County, San Lucas and Hames Valley vineyards. Both sites feature porous soils, hot days and cold nights which are necessary to produce deep, rich, ripe and concentrated Cabernet Sauvignon. Harnessing the breezes that blow through the Salinas Valley daily, the winery and bottling operations are 100% powered by wind. The estate vineyards are also certified by the California Sustainable Winegrowing Alliance.

Vincent Catalaa winemaker headshot“This Cabernet delivers blackberries, boysenberries, plums, and currants and traces of mocha and violet. On the palate, it is deep, lush, and fruity with balanced acidity and perfectly integrated tannins. Pairs well with grilled steak, barbecued lamb or savory stews.” – winemaker, Vincent Catalaá

Winemakers: Vincent Catalaá
Appellation: Monterey, California
Grape Varietal:  Cabernet Sauvignon
Analysis: 13.5% alcohol / volume

 

Join our Wine Club and you’ll go home with the wines and recipes each month!

Beef Empanadas

beef empanadas with wineINGREDIENTS:
• 1 lb minced beef
• 2 spoons of butter
• ½ cup of onion (chopped)
• 2 big tomatoes (chopped)
• 3 oz green chilli
• 1 bay leaf
• ¼ teaspoon salt
• 1 teaspoon merquén
• 2 spoonfuls of black olives (chopped)
• 1 packet of empanada dough (or another puff pastry dough, like phillo)
• 1 egg yolk
• 1 spoonful of water

DIRECTIONS:

Fry the onions in the butter, add the meat until it is lightly golden. Add the tomatoes, chilli, bay leaf, merquén and salt; cook over a low flame for between 30 – 35 minutes, stirring occasionally, until the majority of the liquid has evaporated. Remove from the heat, discard the bay leaf and add the olives. Put three spoonfuls of filling (when cool enough the handle) in the middle of each empanada skin and fold over in the middle; press the edges together with your fingers to form a half-moon shape closed sealed around the edges and filled inside.  Use a fork on the edges to fully seal them. With a fork carefully pierce a couple of holes in the top side of the empanada. Using a pastry brush, brush some egg wash (the mixture of egg yolk and water) on the top side of each empanada. Cook in the oven at 400° for 20 to 25 minutes or until they are golden. © Recipe courtesy of WinesOfChile.org

Mellow style logoHuellas Reserve Merlot wine bottleHullas Reserve
Merlot
Curico Valley, Chile

Located in Chile’s central valley, about 124 miles south of Santiago, Curicó Valley is known for a variety of grapes and as one of the most productive wine regions. Legendary Spanish viticulturist Miguel Torres first arrived to the valley in 1979 and revolutionized Chile’s wine industry. He brought with him European techniques and foreign investment that would cement Chile’s reputation for producing premium wines of outstanding value. Influenced by the Andes Mountains with cold nights and hot summer days, this region has a Mediterranean climate. The proximity to the Lontue River creates a microclimate that moderates temperatures.

Bright and intense ruby red in color, this Merlot presents aromas that recall blackberries, red cherries, and sweet plums, with spicy black pepper and cinnamon notes as well as subtle touches of vanilla and cocoa rounding out the complex nose. The palate offers a firm structure with smooth tannins that meld together and persist through a long finish.” – Garlos Gatica, winemaker.

Winemaker: Carlos Gatics
Appellation: Molina Andes, Curicó Valley, Chile
Varietal: 96% Merlot, 4% Cabernet Sauvignon
Analysis: 14.1% alcohol by volume; 3.5 pH; 5.3 g/L total acidity

Chef John’s Crab Cakes

Video – Click here to watch Chef John make his crab cakes

INGREDIENTS:
• 8 saltine crackers, finely crushed
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• ½ teaspoon seafood seasoning (Old Bay)
• ¼ teaspoon Worcestershire sauce
• 1 egg, beaten
• salt to taste
• 1 pinch cayenne pepper (optional)
• 1 pound fresh crab meat, well-drained
• ¼ cup dry bread crumbs
• 2 tablespoons butter

DIRECTIONS:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt and cayenne pepper in a large bowl.
• Stir in crab meat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle bread crumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Serving brunch? Try a Crab Cake Benedict, replacing the Canadian bacon and English muffin with a crab cake instead. Top it with a poached egg, side of mixed greens and glass of Huellas Sauvignon Blanc.  Recipe courtesy of Chef John, at AllRecipes.com

Huellas Reserve Sauvignon Blanc wine bottleSilky styleHuellas Reserve
Sauvignon Blanc
Maule Valley, Chile

The grapes were picked at their optimal degree of ripeness during the third week of February. Half of the grapes were macerated in the press to gently extract aromas from the skins while the remaining bunches were destemmed and pressed immediately to obtain clean musts. All fruit was fermented in stainless steel tanks to preserve the aromatics and freshness in the form of citrus and tropical fruit notes. A large part of the blend was barrel aged for 3 months on the lees, up until bottling, to impart a greater weight and creamy texture on the palate.

Carlos Gatica winemaker headshot“Greenish-yellow with intense citrus aromas such as grapefruit and sweet tropical fruits. The refreshing palate is lively, fruity, and finishes with a smooth creaminess. The perfect companion for seafood, creamy and fatty cheeses, chicken dishes, and pastas with seafood sauces.”

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  98% Sauvignon Blanc, 2% Sauvignon Gris
Analysis: 13% alcohol / volume

April Wine Club pairing recipe

Churrasco with Pebre
(Grilled Beef Tenderloin with Chilean Cilantro Sauce)
Churrasco Grilled Beef

PEBRE INGREDIENTS:
• 2/3 cup canned vegetable broth
• ½ cup minced fresh cilantro
• ½ cup minced onion
• ½ cup minced red bell pepper
• ¼ cup white vinegar
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• ½ teaspoon black pepper
• 4 garlic cloves, minced

PEBRE DIRECTIONS:
• Combine all ingredients, stirring with a whisk until well-blended. Remain sauce can also be stored in airtight container in refrigerator, up to 2 weeks.

INGREDIENTS:
• Cooking spray
• 4 cups sliced onion
• ½ teaspoon sugar
• 1 ½ lbs. center-cut beef tenderloin
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• Pebre (Chilean Cilantro Sauce)

DIRECTIONS:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm. Prepare broiler.  Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre. Recipe courtesy of Cooking Light, with Steven Raichlen, award-winning author of Healthy Latin cooking. © Photo by Becky Luigart-Stayner

Huellas Reserve Carmenere wine bottleBold wine Style logoHuellas Reserve
Carmenère
Maule Valley, Chile

Maule Valley is Chile’s largest wine growing region and claims many of the country’s oldest vines that were planted over a century ago. Carmenère is closely associated with the Maule Valley region, which is slightly cooler than its northern counterparts and higher levels of rain in winter months. Influenced by cold nighttime winds from the Andes, the season began with a cold spring, with a few hot spells in summer. Hand picked during the first week of May, the grapes were destemmed without crushing and fermented in stainless steel tanks. Total maceration time was 24-34 days, then racked to barrels, where it completed its fermentation in 3 months. The wine then matured for 12-14 months in French oak barrels.

Carlos Gatica winemaker headshot“Intense carmine red, this Carmenère presents powerful notes of red and black fruit accompanied by the variety’s characteristic spicy notes such as white and black pepper along with notes of vanilla and tobacco. The palate is smooth and expansive with tremendous flavor and a persistent fruity finish. Perfect for celebrating along with braised beef or roast lamb with an herb or cardamom sauce.” –  Carlos Gatica, winemaker

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  90% Carmenère, 6% Cabernet Franc, 4% Cabernet Sauvignon
Analysis: 13.8% alcohol / volume; 3.6 pH; 5.2 g/L Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

December Wine Club pairing recipe

Roast Pork Loin with Rosemary & Garlic

roast pork loin rosemary with garlic imageINGREDIENTS:
• 8 garlic cloves
• ¼ cup fresh rosemary leaves
• ½ teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 four-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine

DIRECTIONS:
• Preheat oven to 400° F. Finely chop garlic and rosemary with ½ teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
• Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about ½ inch up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat (or ask butcher for butterfly cut). Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1 inch intervals.
•Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145° F, 1 ½ –2 hours. Transfer to a carving board; let rest at least 10 minutes.
• Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
PREPARE AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting. Recipe courtesy of Brunello Cucinelli Canteen in Solomeo, Italy via Bonappétit.com. © Photo by Julian Broad.

Santa Venere Speziale Rosso bottle wineMellow style logoSanta Venere
Speziale Rosso
Calabria, Italy

The site of the Santa Venere estate is a hill overlooking the Ionian Sea, and it is named after the stream of the same name that flows through the estate. Grapes here have always been cultivated in accordance with the strict dictates of organic agriculture, respecting the soil’s natural resources, characteristics and biodiversity. In the past, Marsigliana Nera grapes were frequently confused with Greco Nero (Black Greek), which is also harvested in Calabria. Grapes grown from the vineyard Speziale were harvested within the first ten days of September. Maturation was in stainless steel tanks for five months and in the bottle for two months.

Riccaro Cotarella winemaker“This purplish red wine is made from an ancient Calabria grape variety, Marsigliana Nera, and its crisp mouthfeel makes it ideal with shellfish and seafood, and also as a pre-dinner drink. Drink cold at a temperature of 55 degrees”. – Riccardo Cotarella, winemaker

Winemaker: Riccardo Cotarella
Appellation: Calabria, Italy
Varietal Blend:  100% Marsigliana Nera
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Pumpkin, Ricotta and Arugula Bruschetta

pumpkin bruschetta imagePerfect Thanksgiving appetizer to pair with Maison Bourgogne Blanc.

INGREDIENTS:
• Baguette
• Ricotta
• Arugula
• Roasted pumpkin (feel free to roast your own, or use your favorite pre-packed pumpkin cubes from the store)
• Honey
• Roasted pumpkin seeds (optional)
• Sea salt & fresh cracked pepper (optional)

DIRECTIONS:

• Preheat oven to 350°F, grease a baking pan, and roast your pumpkin squares according to the package directions. Once done, pull out and set aside.
• OPTIONAL: If you want to add roasted pumpkin seeds to your bruschetta, spread the seeds in a single layer on a greased baking pan and roast for 30 minutes (or until dried out). Pull out, toss on a little more olive oil, some salt and pepper, or whatever spices you are feeling, and put back in for an additional 20 minutes.
• Turn the oven to broil and while you wait for it to pre-heat, cut your baguette into 1 – 1.5 inch slices. Drizzle a little olive oil or butter on each side and place on a sheet pan. When the oven is ready, place the sheet pan on the top rack of the oven, closest to the broiler, and keep an eye on the toast as it can brown quickly. Depending on your oven, 2 minutes on each side should do it, but it is totally up to preference.
• Cover toasted bread with roughly 2 tablespoons of ricotta. Top with roasted pumpkin and arugula. Drizzle with honey and finish with a small handful of roasted pumpkin seeds, a pinch of sea salt and fresh cracked pepper.  © Photo and recipe courtesy of Lauren Kelp at KJ.com

Burgundy Blanc wineSilky styleMasion L’Envoyé
Bourgogne Blanc
Chardonnay
Burgundy, France

While Mâcon is known for its fresh, simple whites, recent investments by top Burgundian producers have resulted in more conscientious winemaking. The Mâconnais district’s 21 mile stretch boasts a geology not dissimilar to the famed Côte de Beaune to its north. Mâcon’s epicenter, Mont de Pouilly, rises gently with alkaline clay covering a stark limestone base, a nirvana for the Chardonnay vines that laze smugly along the river Saône. The grapes were hand-picked on September 7th then pressed direct, settled overnight, and fermented with indigenous yeast in seasoned barriques. The wine matured for 12-14 months prior to bottling.

Mark Tarlov - Co Founder“From two mature vineyards in La Roche Vineuse, this is a classic Chardonnay with a nose of citrus fruits and lemon zest. The weighty, textured mid-palate boasts flavors of grilled nuts and stone fruit, while a long line of vibrant acidity enlivens the finish.” – Mark Tarlov, Co-Founder

Appellation: Burgundy, France
Varietal Blend:  100% Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: 88 pts. Wine & Spirits Best Buy/Year’s Best White Burgundy List; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

November Wine Club pairing recipe

Roasted Mushrooms with Herbs

Roasted MushroomsNice side dish with Thanksgiving turkey and the perfect pairing for Bourgogne Rouge.

INGREDIENTS:
• ¾ pound cremini mushrooms, washed and sliced
• ¼ pound shiitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• ¼ cup olive oil
• ½ cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish

DIRECTIONS:
• Heat the oven to 475°F.
• Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.  © Photo and recipe courtesy of Faith Durand at TheKitchn.com

November Wine Club bottle imageMellow style logoMasion L’Envoyé
Bourgogne Rouge
Pinot Noir
Burgundy, France

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of terroir and winemaking styles. Côte d’Or is Burgundy’s ‘golden slope’ that is a south-east facing escarpment with an essential aspect in this continental climate. A cold, wet summer provided a slow start to the season. Grapes were hand-picked in mid-September and matured in neutral French oak for 12 months to meld flavors and preserve fresh aromatics without imparting dominant oak.

Mark Tarlov - Co Founder“Sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnects’. Raspberry aromas, hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.” – Mark Tarvlo, Co-Founder

Appellation: Côte d’Or, Burgundy, France
Varietal Blend:  100% Pinot Noir
Analysis: 13.0% alcohol / volume; 3.3 pH; 5.4 g/l Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine