Category Archives: Recipes

Giustini Wines Patù

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JULY WINE CLUB:

Bold wine Style logoGiustini-Patu-bottleGiustini Wines
Patù
Primitivo Salento IGP
Puglia, Italy

BOLD WINE STYLE

Deep ruby red color. On the nose, there are hints of blackberries, plums and berries with balsamic notes. In the mouth, it is soft and persistent.

WINE DETAILS:

  • Varietals: Primitivo
  • Alcohol: 14.5% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
  • Vine Training: Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: Last 10 days of September
  • Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature
  • Aging: In stainless steel tanks
  • Pairing: Savory first courses, red meat and cheese
  • Serving temperature: 60.8-64.4ºF
  • Longevity: 5 years

ABOUT THE WINERY:

Federico Papapodoli

Federico Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

focaccia-rustica-close-up-recipe

Pizza Rustica (Focaccia Filled with Tomato, Onions & Olives)

INGREDIENTS:

For the bread dough:

  • 1 cup tepid water
  • 1 ¾ teaspoon active dry yeast, or 20 grams fresh yeast
  • 3 ½ cup all-purpose flour
  • 1 pinch of salt

For the filling:

  • 3 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 medium yellow onions, peeled, cut in half, and thinly sliced
  • 1 pinch salt
  • 14 ounces canned peeled tomatoes
  • About 12 anchovy fillets in oil, drained
  • ½ cup good quality black olives, pitted 

DIRECTIONS:

  1. For the dough: If using dry yeast, just mix all of the ingredients together in a large mixing bowl. If using fresh yeast, crumble it into ¼ cup of the water and let sit for 5 minutes or until it soften; mix gently with a spoon, then add the rest of the ingredients. Bring together to form a dough.
  2. You can knead by machine or by hand; for the latter, it will be about 10 minutes of pushing, folding, pulling, etc. until it is no longer sticky and the ball of dough is beautifully smooth and elastic (bounces back if you poke it).
  3. Place the kneaded dough in an oiled bowl, drizzle a bit of oil over the top, cover with a tea towel or plastic wrap, and let sit in a warm spot until doubled in size, about 1 hour.
  4. For the filling: Gently heat the olive oil in a wide skillet and add the onions with a pinch of salt. Let sweat gently until they begin to soften but not color, then add the tomatoes, breaking them up with your spoon when they’re in the pan. Add a splash of water and cook over low-medium heat for about 10 to 15 minutes, or until the tomato sauce thickens. Remove from the heat.
  5. When the dough is ready, preheat the oven to 400° F. Divide into two equal parts. Take one half and roll it out or stretch it with your hands until it’s about ¼-inch thick. Place on a baking tray lined with baking paper and continue stretching gently, forming the dough into a rough rectangle shape until it’s as thin as you can get it. Spread the onion and tomato mixture evenly over the top, leaving a 1/2-inch border around the edge. Lay the anchovy fillets and pitted olives over top, distributing evenly.
  6. Roll out or stretch the rest of the dough to roughly the same size and shape (don’t worry too much about holes—they don’t call this “rustic” pizza for nothing) and lay it over the top, pulling the edges to meet up. Seal the edges by gently pressing down. Poke holes all over the top of the dough with a fork and bake in the oven for 45 minutes, or until crisp and golden brown.
  7. Remove and let cool slightly before cutting into squares. This is also very good served cold the next day, even if the bread is not as crisp.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Emiko at Food52 – All Rights Reserved.

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Giustini Wines Illuminato

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JULY WINE CLUB:

Silky styleGiustini-Illuminato-bottleGiustini Wines
Illuminato
Fiano Salento IGP
Puglia, Italy

SILKY WINE STYLE

Bright straw yellow in color. The nose has hints of aromatic herbs with mineral and floral nuances. The palate is elegant and pleasantly savory in taste.

WINE DETAILS:

  • Varietals: Fiano
  • Alcohol: 12% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
  • Vine Training: Bilateral Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: First 10 days of September
  • Vinification: Destemming and soft pressing of the grapes, without any maceration. The alcoholic fermentation takes place in stainless steel tanks at temperature of 60.8ºF.
  • Aging: In stainless steel tanks
  • Pairings: Fish first courses, risotto with seafood and cheese
  • Serving temperature: 50-53.6ºF
  • Longevity: 2 years

ABOUT THE WINERY:

Giuseppe Papapodoli protrain

Giuseppe Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

cannellini-bean-salad-recipeWhite Bean and Tuna Salad with Shaved Squash

INGREDIENTS:

  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice (about 2 medium lemons)
  • 1 large shallot, minced (about 3 tablespoons)
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 garlic clove, finely grated
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 1 (6.7-ounce) jar tuna in olive oil (preferably tuna ventresca), drained and separated into large flakes 
  • 1 small zucchini, thinly shaved lengthwise (about 1 cup)
  • 1 small yellow squash, thinly shaved lengthwise (about 2/3 cup)
  • dill sprigs, for garnish

DIRECTIONS:

  1. Whisk together olive oil, lemon juice, shallot, thyme, garlic, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl. Fold in beans and tuna; let marinate at room temperature for 20 minutes.

  2. Gently fold zucchini and yellow squash into bean mixture; let marinate at room temperature until squash softens slightly, about 20 minutes. Sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.

  3. Divide mixture evenly among 4 shallow bowls; garnish with dill sprigs and additional thyme leaves.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Justin Chapple on the Food & Wine – All Rights Reserved.

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July Wine Club Pairing Recipe

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JULY WINE CLUB:

Bold wine Style logoGiustini-Vecchio-Sogno-bottleGiustini Wines
Vecchio Sogno
Negroamaro Salento IGP
Puglia, Italy

BOLD WINE STYLE

Ruby red color with purple hues. Hints of red fruits, especially currant and blueberry, with notes of violet and cyclamen. Pleasant spicy notes in the end. 

WINE DETAILS:

  • Varietals: Negroamaro
  • Alcohol: 14% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: Half September
  • Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature.
  • Aging: In stainless steel tanks
  • Pairing: Red sauces, cheeses, and grilled red meats
  • Serving temperature: 60.8-64.4ºF
  • Longevity: 5 years

WINEMAKER NOTES:
After years managing vineyards for larger producers, Giuseppe Papadopoli purchased the family’s first estate in the district of Giustini in 1991.  In 2005, the winery released its first label, Vecchio Sogno (“old dream”), crafted from carefully selected Negroamaro grapes and named in honor of the grandfather’s dream of owning a winery.  Continued growth and recognition led to the opening of the winery’s permanent home in San Giorgio Jonico in 2015, a town immersed in the Primitivo di Manduria DOC area between the sea of Taranto and the heights of the Itria Valley.

Giuseppe Papadopoli

ABOUT THE WINERY:

Salvatore Papapodoli protrait

Salvatore Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

grilled-tomatoes-burrata-dishGrilled Tomatoes and Burrata

INGREDIENTS:

  • neutral oil, for oiling the grill grates, optional
  • 4 firm tomatoes (slightly under-ripe) 
  • 6 tablespoons extra-virgin olive oil 
  • fleur de sel or coarse kosher salt 
  • freshly ground black pepper 
  • one 8- to 9-ounce ball burrata 
  • ¼ cup fresh basil leaves
  • 1 teaspoon dried oregano 
  • zest of 1 lemon 
  • 2 tablespoons balsamic glaze 
  • sliced baguette or other crusty bread, for serving 

DIRECTIONS:

  1. Prepare a grill for medium-high heat. It’s best to use a grill basket, but if you don’t have one, oil the grill grates.
  2. Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
  3. Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Brandi Milloy on the Food Network – All Rights Reserved.

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Skylark Wine Company Alondra Syrah

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JUNE WINE CLUB:

Mellow style logoskylark-alondra-syrah-bottleSkylark Wine Company
Alondra
Syrah
Mendocino County, California

MELLOW WINE STYLE

Alondra is the Spanish word for Skylark. Ruby red in the glass, Alondra Syrah is a medium-bodied interpretation of this classic Northern Rhône varietal. The aromatics feature red raspberry, grilled meat and leather with a touch of Provencal spice box. The fruit emerges generously on the palate with red to black fruits complimented by a caramel inflected barrel spice and cracked black pepper. This nuanced and medium-bodied palate impression leads into a finish of integrated tannins with the fruit and spice components in total concert.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Syrah
  • Alcohol: 14.6% alcohol / volume
  • pH: 3.62 g/l
  • Total Acidity: 6.3 g/l

WINEMAKER’S NOTES:
Acclaimed viticulturist and grape grower Kurt Ashurst’s Syrah vineyard surrounds his home just outside Hopland in Mendocino County, framed by the eastern banks of the Russian River and McNab Ridge. This two-acre plot is a labor of love for the Ashurst family, farmed sustainably. While this Syrah is often a component of Skylark’s Red Belly blend, this Syrah was bottled separately as an homage to this heritage site. Ashurst Syrah passed down the sorting table before being crushed into the fermenter. Grapes were destemmed and macerated on the skins for 18 days, gaining its dark inky color and expression. Then racked into seasoned French cooperage. After extended barrel élevage, racked once into bottling tank and then bottled without fining or filtration.

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

lamb-kofta-dishGrilled Lamb Kofta (Ground Lamb Kebabs)

INGREDIENTS:

  • 2 lbs ground American lamb
  • 2 tsp Diamond Kosher salt (or 1 1/2 tsp Morton Kosher salt)
  • ¾ cup pine nuts
  • ¾ tsp ground black pepper
  • 1/8 tsp red pepper flakes (or to taste)
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp smoked paprika
  • ½ cup onion (grated or finely chopped)
  • 2 to 3 garlic cloves
  • 1/3 cup fresh mint, minced
  • 1/3 cup fresh flat leaf parsley, minced
  • 1 tsp fresh thyme, chopped
  • olive oil

DIRECTIONS:

  1. In a food processor, add the salt, pine nuts, cumin, black pepper, red pepper flakes, coriander, cinnamon, and paprika. Process the ingredients until smooth, scraping down the sides with a spatula as needed.
  2. Transfer the mixture to a large bowl with the ground lamb, grated onion, garlic, mint, parsley, and thyme. Dampen your hands with water and gently knead using your hands until incorporated and the mixture starts to turn slightly tacky to the touch and to the side of the bowl, about 2 minutes.
  3. Divide into 10 to 12 ball-shaped portions (about 3 oz each). Then shape them into long cylinders using a rolling motion between your dampened hands.
  4. Slide the cylinders onto 12″ skewers, then place on a parchment-lined sheet pan. Drizzle each with a little olive oil. Cover and refrigerate to chill completely for at least 1 hour, or overnight.
  5. Grill the koftas over medium-high heat, placing them on the grill at a 45-degree angle to grill grates directly over the heat. Turn every 4 to 6 minutes, for about 8 to 12 minutes total depending on the size of your kofta, or until the internal temperature reaches 160°F.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Salt Pepper Skillet – All Rights Reserved.

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Skylark Wine Company Pinot Blanc

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JUNE WINE CLUB:

Silky styleskylark-pinot-blanc-bottleSkylark Wine Company
Orsi Vineyard
Pinot Blanc
Mendocino County, California

SILKY WINE STYLE

Pale yellow in the glass. High-toned citrus notes with roasted lemon, tangerine and green apple emerging with aeration. Very aromatic and perfumed, with a stoned fruit accent adding a layer of fragrant complexity. The palate is sleek and supple, with the lemon and apple fruits leaning into a tangy and dry finish. This refreshingly dry finish belies the fruit density of the mid-palate, where the interplay of textured fruit and natural acidity are in beautiful harmony.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Pinot Blanc
  • Alcohol: 13.2% alcohol / volume
  • pH: 3.17 g/l
  • Total Acidity: 6.9 g/l

WINEMAKER’S NOTES:
Skylark Pinot Blanc is sourced from Bernie Orsi’s old vine plot in Mendocino County. Planted and farmed sustainably in Russian River alluvial soils, this vineyard dates back to its original inception in the 1970s, created by Mendocino legend John Fetzer. This pristine fruit was fermented in Mueller stainless steel barrels to capture the essence of this unique site. Omitting any wood profile, keeping the Pinot Blanc expression pure and clean . While the July 4th holiday weekend provided scorching temperatures across the entire North Coast, the summer that followed was warm and moderate. After a cooling trend in mid-August gave the crop a welcomed respite from the heat, ripening was nearly perfect for the remainder of the harvest. Pinot Blanc was picked in the early morning hours on September 3rd under ideal conditions.

Robert Perkins

© Photo by Skylark Wine Company: Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

halibut-mango-dishMango Halibut Ceviche

INGREDIENTS:

  • 1 pound halibut, diced into 1-inch pieces (highest classification for eating raw for ceviche, ask your fishmonger)
  • ½ cup fresh lime juice, from about 5-6 limes
  • 3 tablespoons lemon juice, from 1 lemon
  • 1 large mango, peeled, seeded, and diced
  • 1 large avocado, peeled, seeded, and diced
  • 1 jalapeño, seeded, and diced
  • ½ small red onion, thinly sliced
  • ½ bunch cilantro, chopped
  • 1 teaspoon salt

DIRECTIONS:

  1. In a glass (non-reactive) bowl, stir together the halibut, lime juice, and lemon juice. Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You’ll notice the halibut go opaque as the lime juice “cooks” the fish. The longer you marinate the fish, the more it will cook (a process called denaturation). Note, this process does not remove potential bacteria and parasites. See recipe link below for details and how to select the proper halibut.
  2. Remove the halibut from the fridge (no need to drain it) and add the mango, avocado, jalapeño, red onion, cilantro, and salt. Gently stir it to combine.
  3. Serve it up in individual glasses, on a plate, or with tortilla chips.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Downshiftology – All Rights Reserved.

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June Wine Club Pairing Recipe

Posted on by

JUNE WINE CLUB:

Bold wine Style logoskylark-alondra-cabernet-bottleSkylark Wine Company
Alondra
Cabernet Sauvignon
Mendocino County, California

BOLD WINE STYLE

Alondra is the Spanish word for Skylark. Perfumed nose of black cherry, blueberry and cassis with those classic cabernet characteristics of tobacco leaf and mint. The fruit-inspired palate features cassis and cherry fruit front and center, while that defining cabernet structure deftly folded into the fruit. Ripeness and elegance are the hallmarks of Alondra Mendocino Cabernet Sauvignon, which can be enjoyed now or cellared for the next decade.

WINE DETAILS:

  • Region: North Coast AVA, Mendocino County, California
  • Varietals: Cabernet Sauvignon
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.52 g/l
  • Total Acidity: 6.6 g/l

WINEMAKER’S NOTES:
Alondra Mendocino Cabernet Sauvignon is sourced from one block in the heart of Mendocino County. Farmed organically, it is located in the rugged terrain of Northern California, near the banks of the Upper Russian River and the foothills of the Mayacamas. This vineyard is planted with three clonal selections specifically selected for this site. In early July 2024, the region experienced a record-breaking heat spike that transitioned to a long and moderately cool growing season. The Cabernet was picked in mid-October under ideal conditions. Gently crushed into a fermenter and left to ferment at its own pace with native yeasts. After primary fermentation we racked into 30% new Taransaud barrels (a French cooperage in Cognac) for eight months. The winemakers executed one rack and returned, then bottled all free run juice unfined and unfiltered.

John Lancaster and Robert Perkins

Photo by Skylark Wine Company: John Lancaster and Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

tri tip steak with salsa on a cutting board

Grilled Tri-tip with Santa Maria Salsa

INGREDIENTS:

  • 2 lb tri-tip steak, fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar, dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce, ie. Tabasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

DIRECTIONS:

  1. Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
  2. In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
  3. Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  4. Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  5. Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  6. Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  7. Slice against the grain and then top with the salsa, with extra served at the table.
  8. In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of How to Feed a Loon – All Rights Reserved.

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Valdepalacios Crianza Rioja

Posted on by

MAY WINE CLUB:

Mellow style logoValdepalacios-CRIANZA-bottleBodegas Leza García
Valdepalacios Crianza
Tempranillo
Rioja Alta, Spain

MELLOW WINE STYLE

In the glass, cherry red in color with ruby red tones that are clean and bright. The nose has complex and intense aromas of wood that is complemented by a blend of oak and fruit. The palate is harmonious with the right proportion of acidity, freshness and smoothness with a pleasant, fruity aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14.5% alcohol / volume
  • Harvest: First week of October
  • Pairing Suggestion: Ideal with game dishes, roasts and red meats, as well as cured cheeses and sausages
  • Serving Temperature: 57.2°F – 60.8°F

WINEMAKING AND AGING:
Fermentation time was 14 days with daily pumping over stainless steel vats at a controlled temperature of 82.4ºF. Barrel aging was done in 2205 liter oaks casks, 70% were made of American wood, the rest French wood. This aging process lasted 12 months with regular racking.

ABOUT THE WINERY:
Located in Najerilla Valley, a historical area in the heart of Rioja Alta, Bodegas y Viñedos Leza García is a family winery that produces DOCa Rioja wines from their own 140 hectares of vineyards in an altitude between 500-700 meters. Leza García maintains its success with their integral management, from the vineyard to the bottle. Learn more here.

beef-empanadas-tapas

Beef Empanadas (Empanadas de Carne)

INGREDIENTS:

  • homemade empanada dough (or 15 store bought empanada discs):
  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon of salt
  • 6 ounces 170 grams of unsalted butter (1 ½ sticks)
  • 1 egg
  • ¼ to ½ cup of water adjust as needed

Beef Empanada Filling:

  • 4 tablespoons of butter or oil
  • 1 white onion diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon of dry oregano
  • 2-3 teaspoons of ground cumin
  • 2 teaspoons of annatto or achiote powder
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 egg whisked – to be used as egg wash

To Serve:

DIRECTIONS:

  1. Homemade Empanada Dough Preparation: Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
  2. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
  3. Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
  4. To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – or use a tortilla press to flatten the dough balls.
  5. Beef Empanada Filling Preparation: Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
  6. Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
  7. Add the ground beef, stir and cook until the meat is fully cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
  8. Beef Empanada Assembly: Place a generous amount of the beef filling on the center of each empanada disc.
  9. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  10. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
  11. Pre-heat the oven to 400°F for medium sized empanadas, or 375°F for smaller empanadas.
  12. Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
  13. Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
  14. Bake at the empanadas for ~20 minutes, or until golden on top.
  15. Serve warm, alone or with your choice of dipping sauce.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Laylita’s Recipes – All Rights Reserved.

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Valdepalacios Viura and Malvasía White Rioja

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MAY WINE CLUB:

Silky styleBlanco-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Viura & Malvasía White
Rioja Alta, Spain

SILKY WINE STYLE

In the glass, straw yellow in color with greenish tones that are clean and bright. The nose is intense and very fruity with tropical aromas and a touch of citrus fruits denoting its youth, lightness and good balance. The palate is smooth and fresh on entry. Medium-bodied with excellent harmony between acidity and fruit. It has a very pleasant lingering aftertaste.

WINE DETAILS:

  • Varietals: Viura and Malvasía
  • Alcohol: 13% alcohol / volume
  • Residual Sugar: 1 g/l
  • Acidity: 5.5 g/l (tartaric)
  • Harvest: Last week of September
  • Pairing Suggestion: Recommended as an aperitif, with seafood, salads and all types of fish.
  • Serving Temperature: 42.8°F – 46.4°F

VINEYARDS:
The Valdepalacios white wine is crafted with Viura and Malvasía grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Bodegas y Viñedos Leza García is a family business, producing wine from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making the best wines. Learn more here.

shrimp-mushroom-tapasMushroom and Shrimp Tapas (Champiñón con Gamba)

INGREDIENTS:

  • 14 oz. small button/champiñón mushrooms (stems removed)
  • 5-6 tablespoons of Olive oil
  • 5-6 cloves of Garlic crushed
  • baguette cut into 1-inch slices
  • 2 oz small shrimp (around 1-inch or less is ideal)
  • salt for seasoning

DIRECTIONS:

  1. First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results
  2. Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
  3. Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Byron of The Spanish Radish – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoVendimia-Seleccionada-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14% alcohol / volume
  • Residual Sugar: 1.2 g/l
  • Acidity: 5.6 g/l (tartaric)
  • Harvest: Second week of October
  • Aging: 4 months in mixed American and French oak barrels
  • Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
  • Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

chorizo-patatas-tapas

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup mayonnaise
  • 4 teaspoon Spanish paprika
  • 1 teaspoon garlic powder

DIRECTIONS:

  • Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
  • Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
  • Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
  • Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
  • While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
  • Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
  • Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
  • Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
  • Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
  • Finally, add back the chorizo to the potatoes and stir to mix.
  • To serve, dollop or drizzle the sauce over the top of the patatas bravas.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.

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Rhino Run Organic Red Blend

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APRIL WINE CLUB:

Bold wine Style logoRhino_Run_Red_Blend_bottle (1)Van Loveren Family Vineyards
Rhino Run
Organic Red Blend
Western Cape, South Africa

BOLD WINE STYLE

Deep crimson in color and full-bodied, this wine shows notes of ripe plum, blueberry and blackberry on the nose. The palate is a deliciously rich fruit compote with every sip ending in a long, smooth and seamless finish.

WINE DETAILS:

  • Varietals:80% Cabernet Sauvignon | 20% Pinotage
  • Alcohol: 15.04% alcohol / volume
  • RS: 1.7
  • pH: 3.74
  • TA: 4.6
  • Pairing Suggestion: Rosemary lamb, turkey, roast beef, served rare, or roast chicken
  • Maturation Potential: 5-7 years
  • Harvest Date: March
  • Tons per Hectare: 8 t/ha
  • Age of Vines: 12 years old
  • Soils: Well drained alluvial sandy soil: Karoo
  • Trellising: 4-wire Perold system
  • Irrigation: Drip irrigation controlled by a computer system through meters and tensiometers
  • Harvesting: Hand-harvested at optimum ripeness
  • Vinification: Fermented on the skins for 7 days, followed by aging in stainless steel tanks. From there, it was blended, stabilized, filtered and bottled.

ABOUT THE WINERY:
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600 000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

malva-pudding-black-marble-tableChocolate Malva Pudding

INGREDIENTS:

Chocolate Malva Pudding:

  • 1 cup of white sugar
  • 1 large egg
  • 1 cup flour
  • 6 tbsp cocoa powder
  • ~3 ½ Tbsp. melted butter (50 grams)
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 cup milk

Chocolate Sauce:

  • 1 cup cream
  • ~7 Tbsp Salted butter (100 grams)
  • 1/3 cup sugar
  • 3.53 oz 70% dark chocolate

DIRECTIONS:

  • Preheat the oven to 350ºF and butter a medium sized ceramic oven dish with butter.
  • Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
  • In a separate bowl sift or whisk the flour, cocoa and baking soda together.
  • Melt the butter in the microwave and then add the vinegar and add that to the batter.
  • While the mixer is still going, alternate between adding the flour/cocoa and the milk in parts until it’s well combined
  • Pour the batter into a greased baking dish approx. 8 in diameter (glass Pyrex or ceramic works well).
  • Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
  • The pudding is ready when it has risen and is springy to the touch.
  • While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.
  • As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.
  • Serve chocolate Malva with vanilla ice cream or fresh whipped cream.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of Drizzle & Dip.

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