May Wine Club: Langhe Arneis DOC

Risotto with Arneis

Risotto with Arneis

This risotto is made with Arneis, an intense aroma wine that comes from the sunny hills of Langhe. All products of the Langhe bring in their taste and the warmth of the sun between the vineyards and the damp scent of the misty land, dug up by the dogs in search of truffles. Or try Risotto with Shrimp and Fennel, another great Piedmont recipe.

INGREDIENTS:

  • 12 ounces (350 grams) of rice
  • one medium onion
  • 3.5 ounces (100 grams) of butter
  • white wine, 2 glasses of Arneis
  • 3.5 ounces (100 grams), grated Grana cheese

DIRECTIONS:

  • In a sauce pan, melt half the butter, add the finely chopped onion and cook gently without browning it.
  • Add the rice and toast it for a few minutes.
  • Wet everything with a glass of Arneis wine and let it evaporate.
  • Continue cooking by wetting with the broth.
  • When the rice is almost cooked, add the other glass of Arneis and finish cooking.
  • Lie the risotto with the remaining butter, sprinkle with the grated Grana cheese and serve.
  • TIPS: Before serving the rice, taste it, if the bitterness of the wine prevails add a pinch of sugar to eliminate it.  Know that wine used in cooking does not retain the initial alcoholic properties because the alcohol evaporates leaving only the aroma of the drink.
  • © Recipe courtesy of Rosalina, Mondo Del Gusto.

MAY WINE CLUB:

Silvano Rigo ArneisSilky styleAzienda Agricola Silvano Rigo
Langhe Arneis DOC
Piemonte, Italy

SILKY WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Straw-yellow in color, with greenish hues. Floral bouquet, with apple and mineral scents. Taste of white fruits, white flower, apple, pear and mineral notes. Classic wine of Piemonte.  Very good as an aperitif. Pairs well with fish, rice dishes and vegetable dishes, salads and appetizers. Or pair with classic Piemonte recipe of Risotto Arneis, a perfect match.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Arnes
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

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May Wine Club: Dolcetto DOC

Mushroom RisottoRisotto with Mushrooms

INGREDIENTS:

  • 8 cups chicken broth
  • 4 tablespoons olive oil
  • 2-3 pounds mushrooms thinly sliced (you choose more or less)
  • Salt and Black pepper
  • 2 Shallots minced (about 1/2 cup)
  • 1 1/2 cups Arborio rice – must use Arborio rice
  • 4 tablespoons butter
  • 1/3 cup Parmigiano-Reggiano cheese freshly grated

DIRECTIONS:

  • In a medium saucepan, heat the chicken broth to simmer.
  • In a large skillet, heat 1 tablespoon of olive oil over high heat. Add mushrooms and salt and pepper to taste.
  • Cook until browned, about 5 minutes.
  • Remove mushrooms from the pan and set them aside.
  • In the same skillet heat 2 tablespoons of olive oil. Cook the shallots for 1-2 minutes and then add in the Arborio rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden or shiny.
  • Add a ladle full of chicken broth (it should still be simmering) to the rice, stirring constantly.
  • Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding stock (1 ladle at a time) until it absorbs. Then add another ladle and repeat as it absorbs.
  • After about 20 minutes, the rice should be cooked. Taste it to make sure you like how cooked it is.
  • Once you are happy with the texture of the rice, stir in the mushrooms, butter, and the cheese (to taste).
  • Add salt and pepper to taste.
  • TIP: Make extra chicken stock, just in case you need to add it to the rice if it is not cooked enough. You can refrigerate the extra stock too.
  • © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Dolcetto DOCGMellow style logoAzienda Agricola Silvano Rigo
Dolcetto Di Diano d’Alba DOCG
Piemonte, Italy

MELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Aged in stainless steel tanks, unoaked to preserve freshness. Ruby red color with purple shades. Bouquet of cherry, rose, herbs, with a classic Dolcetto nose.  Taste of bright fruit, herbs, showing Diano d’Alba terroir of cherry, spice and classic bitter almond. Diano d’Alba is one of the best growing areas for Dolcetto and is recognized as DOCG area of production for Dolcetto. Perfect with soups, salads, charcuterie, pasta, chicken and cheeses.” –  Winemaker Silvano Rigo.

Winemaker:  Silvano Rigo
Appellation: Diano d’Alba, Piemonte, Italy
Varietal: 100% Dolcetto
Analysis: 13.5% alcohol / volume
Harvest: Early September
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wines of Rigo Vini

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May Wine Club: Piemonte Barbera

Milan Pork ChopsMilan Pork Chops

INGREDIENTS:

  • 4 bone-in pork chops
  • salt
  • freshly ground black pepper
  • 4 slices old bread
  • 1/3 cup Parmigiano Reggiano cheese grated
  • 3 eggs
  • 1 cup flower
  • 3 tbsp butter
  • olive oil
  • lemon wedges for garnish

DIRECTIONS:

  • Pound pork chops thin, until about 1/4-inch thick.
  • Season the chops on both sides with salt and pepper.
  • Use a food processor to pulse the bread into fine crumbs.
  • Pour the crumbs onto a large plate, or bowl. Season flour with salt and pepper.
  • Beat the eggs in a shallow bowl.
  • Dredge the chops through the flour, then dip into the egg, and then in the bread crumbs. Push the crumbs into the chops to help them stick.
  • Place on a rack to rest for 10 minutes.
  • In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot.  Add the chops and cook, turning once, until browned and crisp on the outside, but moist on the inside, about 3-4 minutes per side.
  • Serve with a nice, fresh arugula salad with a vinaigrette. © Recipe courtesy of Silvano Rigo.

MAY WINE CLUB:

Silvano Rigo BarberaAzienda Agricola Silvano Rigo
Barbera d’Alba DOC
Piemonte, Italy

Mellow style logoMELLOW WINE STYLE

The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine.  Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.

Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value.  Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.  

The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >

Winemaker Silvano Rigo“Intense ruby red color when young, but tending to become garnet-red with aging. Fruit notes of black cherry with hints of licorice. Round and juicy taste, resulting from naturally low tannins.  Red cherry mingled with black cherry. A hint of spice. Good structure and freshness. Uncork ahead of time, before serving. Ideal with most savory dishes from the Piedmontese cuisine, especially Tajarin, ravioli al ‘plin’, red meats, strong cheeses and game.” –  Winemaker Silvano Rigo.

Winemaker and cellar of Rigo ViniWinemaker:  Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Barbera
Analysis: 13.5% alcohol / volume
Harvest: Late September / Early October
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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Maison L’Envoyé Pinot Noir

Salisbury Steak with GravySalisbury Steak with Mushroom Gravy

STEAK INGREDIENTS:
• ½ onion (white, brown or yellow)
• ½ cup panko bread crumbs (or 1/3 cup ordinary bread crumbs)
• 1 lb ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• ½ tsp Worcestershire sauce
• 3 tsp Dijon mustard or 2 tsp dry mustard powder

GRAVY INGREDIENTS:
• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ onion , finely chopped
• 5 oz mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock
• 1 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

STEAK DIRECTIONS:
• Place bread crumbs in a bowl. Use a box grater and grate the onion over the bread crumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined – don’t over mix.
• Divide into 5 and pat into oval patties around ¾ inch thick.

DIRECTIONS:
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes, until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy, salt and pepper to taste. Serve steaks topped with the mushroom gravy, over mashed potato is ideal. Sprinkle with a bit of parsley if desired.
© Recipe courtesy Recipe courtesy of RecipeTinEats.com

APRIL WINE CLUB:

Maison L'Envoye Pinot NoirMaison L’Envoyé
The Attaché
Pinot Noir

Willamette Valley, Oregon

Mellow style logoMELLOW WINE STYLE

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 regionality and winemaking styles. They champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. This project has been a standout since it debuted in 2011, named a ‘Winery to Watch’ by Wine & Spirits in 2015. The Attaché is a barrel selection culled from both alluvial and volcanic vineyard sites. An indigenous whole berry fermentation took place employing a gentle infusion technique to extract color and depth without excessive phenolics. The wine then matured for 12 months in French oak barriques, 35% of which were new.

Felipe Ramirez“Vibrant aromas of wild berries, dried flowers and sage with touches of spice and woodsmoke. The palate fills the mouth with fleshy red fruits, cherry cola and earthy layers. Gentle tannins provide a structured yet soft frame to the fruit which is kept in line by a satisfying minerality. The wine finishes long with clarity and focus.” – Felipe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.6% alcohol / volume
Critical Acclaim: 92 pts Vinous, 90+pts Robert Parker Wine Advocate

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

Stickybeak Pinot Noir Pairing Recipe

Salisbury Steak with GravySalisbury Steak with Mushroom Gravy

STEAK INGREDIENTS:
• ½ onion (white, brown or yellow)
• ½ cup panko bread crumbs (or 1/3 cup ordinary bread crumbs)
• 1 lb ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• ½ tsp Worcestershire sauce
• 3 tsp Dijon mustard or 2 tsp dry mustard powder

GRAVY INGREDIENTS:
• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ onion , finely chopped
• 5 oz mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock
• 1 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

STEAK DIRECTIONS:
• Place bread crumbs in a bowl. Use a box grater and grate the onion over the bread crumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined – don’t over mix.
• Divide into 5 and pat into oval patties around ¾ inch thick.

DIRECTIONS:
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes, until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy, salt and pepper to taste. Serve steaks topped with the mushroom gravy, over mashed potato is ideal. Sprinkle with a bit of parsley if desired.
© Recipe courtesy Recipe courtesy of RecipeTinEats.com

APRIL WINE CLUB:

Stickybeak
Pinot Noir
Anderson Valley, California

Mellow style logoMELLOW WINE STYLE

‘Stickybeak’ is Australian slang for a nosey neighbor or to be overly inquisitive. Just like the namesake, vintners got curious and searched for the best sites that the California wine-growing region has to offer and the best grape varieties that express their individuality, all routes pointed towards Anderson Valley. The fruit comes from vineyards owned by Jack and Peggy Ridley in Anderson Valley east of Boonville. The Pinot Noir clone is 777 planted on 3309 rootstock and every vine is pruned to two buds per spur and trellised on a narrow T. Pinot Noir needs attention, craves attention – and so attention is given! Careful monitoring of the ferments to ensure they don’t overheat, manual punch downs of the open vats and judicious use of oak. Very lightly fined and no filtration prior to bottling. The result is perfumed cherry and spice characters.

Wayne Donaldson Winemaker“Aromas of high toned cherry and raspberry with dark chocolate and cream notes beneath. A long, full palate with a sustained attack. Cherry and rose petal notes run the length of the mouth with orange rind on the finish. Overall, fleshy and balanced with clean acidity. A great example of Anderson Valley Pinot Noir.” – Wayne Donaldson, Winemaker

Winemaker: Wayne Donaldson
Appellation: Anderson Valley, California
Varietal: 100% Pinot Noir
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

April Wine Club Recipe Pairing

Chicken FrancaiseChicken Française

INGREDIENTS:
• 4 large skinless boneless chicken breast halves (2 pounds total)
• ½ cup vegetable oil
• 1 cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 large eggs
• ½ stick (¼ cup) unsalted butter
• ½ cup dry white wine
• ½ cup low-sodium chicken broth
• 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
• 1 lemon
• ¼ cup chopped fresh flat-leaf parsley

DIRECTIONS:
• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until ¼ inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about ½ cup, about 6 minutes. Stir in parsley and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Spoon sauce over chicken and top with lemon slices. Serve over angel hair pasta or side of savory couscous.
© Recipe courtesy Recipe courtesy of Epicurious.com

APRIL WINE CLUB:

Maison L'EnvoyéRich WineStylesMaison L’Enoyoye
Russian River Valley
Somona, California

RICH WINE STYLE

‘Russian River has become one of the most sought after addresses for California Chardonnay for good reason – it produces wonderfully expressive fruit with concentrated flavors and high natural acidity. This Chardonnay release was sourced from two mature vineyard blocks on alluvial loams. The grapes were harvested in the cold of the morning and transported to the winery. Bunches were immediately crushed in an oxygen rich environment and fermented with natural yeasts. 25% of the wine was matured in seasoned French oak for 10 months and then bottled without fining or filtration.

Bill Nancarrow Winemaker“The nose reveals lifted aromas of citrus blossom, Asian pear, and preserved lemon, with underlying notes of white peach and fresh ginger. The palate is long with impressive depth and breadth. Flavors of dried pear, ripe lemon, custard apple and nuances of toasted cashew are interwoven along a clean, zesty finish.” – Bill Nancarrow, Winemaker

Winemaker: Bill Nancarrow
Appellation: Russian River Valley, California
Varietal: 100% Chardonnay
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

April Wine Club Recipe Pairing

Flank Steak ChimichurriFlank Steak with Chimichurri Sauce

Easy Argentinian marinated flank steak with Chimichurri sauce is bursting with bold savory flavors and just a hint of heat.

STEAK INGREDIENTS:
• I ½ pounds flank steak

MARINADE INGREDIENTS:
• ¼ cup oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• Juice of 1 lime

CHIMICHURRI SAUCE INGREDIENTS:
• ½ cup cilantro
• ½ cup parsley
• ½ onion, diced
• 1 teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 1 tablespoon garlic
• ½ teaspoon Italian blend seasoning
• ½ teaspoon crushed red pepper flakes
• 1/3 cup oil
• 2 tablespoons red wine vinegar or apple cider vinegar

DIRECTIONS:
• Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
• Combine all Chimichurri ingredients in a blender or food processor, and pulse until smooth.
• Preheat an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
• Thinly slice steak across the grain and serve with Chimichurri sauce on top.
© Recipe courtesy of www.LeCremeDaLaCrumb.com

APRIL WINE CLUB:

Bold wine Style logoStickybeak Cabernet SauvignonStickybeak
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

‘Stickybeak’ is Australian slang for a nosey neighbor or to be overly inquisitive. Searching for the best sites that the California wine growing region has to offer, the vintners’ inquisitive search for the best expressions of the land produced this delicious Cabernet Sauvignon. The vintners’ objective was to create a seamless Cabernet Sauvignon, nothing over done, especially the oak. To achieve this, they sought vineyards from the valley floor in Rutherford, as well as Oak Knoll, and the Chiles Valley. The blend of earthy, fruit-driven Cabernet from the valley floor combined with chiseled hillside tannins and acidity is very appealing. This, along with a small parcel of Merlot, imparted the desired palate weight and texture.

Bill Nancarrow Winemaker“Typical Napa Valley floor notes of ripe dark fruits and cassis are complemented by lifted and high toned red berry notes from the higher elevations. Oak derived cedar and clove spice are on full display, but tempered by an impressive freshness. The palate is well structured with ripe tannins providing the frame for the blackberry, plum and vanilla flavors. The wine is medium bodied with a lovely natural balance and finishes with length and clarity.” – Bill Nancarrow, Winemaker

Winemaker: Bill Nancarrow
Appellation: Napa Valley, California
Varietal: 100% Cabernet Sauvignon
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

Bacon-wrapped Venison Tenderloin with Garlic Cream Sauce

bacon wrapped tenderloinINGREDIENTS:
• 6 thick slices bacon
• 2 (3/4 pound) venison tenderloin roasts (can be substituted)
• 2 teaspoons olive oil, divided
• ¼ teaspoon onion powder, divided
• kosher salt and ground black pepper to taste
• 2 tablespoons butter
• 1 (8 ounce) package sliced cremini mushrooms
• 2 cloves garlic, chopped
• 1 tablespoon chopped green onion, or more to taste
• ½ cup heavy whipping cream, or more to taste

DIRECTIONS:
• Preheat oven to 375 ℉.
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometers inserted into the thickest part of a tenderloin reads at least 145℉, about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixtures; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
© Recipe courtesy of Huntmom at Allrecipes.com © Photo by DIZ&#9829

MARCH WINE CLUB PAIRING:

Arendsig Pinotage Bold wine Style logo
Arendsig
Solara Block 4 Guinea Fowl
Pinotage
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine region, in harmony with nature and a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts.

winemaker Lourens Van Der Westhuizen“Red fruit, cherries, cranberry and spice with vibrant aromatics, showing a young and fresh side of Pinotage. Rich and youthful mouthfeel with a burst of fruit and juicy tannins. Aged eleven months on the lees in 8-10 year old French oak barrels..” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Pinotage
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Thai Grilled Beef Salad

Thai Grilled BeefThis is a simple Thai beef salad. It can be eaten hot or cold, but is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

INGREDIENTS:
• 1 pound beef flank steak
• ¼ cup fish sauce
• ¼ lime juice
• 1 tablespoon kecap manis
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• ¼ cup chopped green onions
• ¼ cup chopped shallots
• ¼ cup thinly sliced onion
• 2 tomatoes, cut into wedges
• ¼ cup sliced cucumber
• ¼ cup Thai chili peppers, sliced

DIRECTIONS:
• Preheat grill for medium-high heat.
• Grill beef to desired doneness, and allow to cool.
• While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
• Cut beef into bite-sized pieces. In a large, bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat. © Recipe courtesy of Patnication at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsign Sauvignon BlancSilky style
Arendsig
Solara Block 2 Little Foxes
Sauvignon Blanc
South Africa

SILKY WINE STYLE

These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine valley, where in harmony with nature, a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts in stainless steel tanks. Maturation takes place for seven months on the lees in cement tanks, retaining the unique vineyard characteristics. The handcraft approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, abundance of tropical fruit flavors, granadilla, kiwi fruit and guava with hints of lime and green citrus. On the palate, fruit lingers with a firm yet balanced acidity and the long lees contact giving the wine a beautiful creamy mouthfeel.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Sauvignon Blanc
Analysis: 13.72% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

March Wine Club Recipe Pairing

Rosemary Lamb Shanks Recipe

Rosemary Braised Lamb Shanks

Great served with polenta or roasted garlic mashed potatoes, soaking up the wonderful sauce.

INGREDIENTS:
• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into ¼ inch rounds
• 10 cloves of garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

DIRECTIONS:
• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.© Recipe courtesy of S. Hodge at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsig GrenacheBold wine Style logo
Arendsig
Inspirational Batch #2
Grenache
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. The Bonnievale ward is influenced by the Meso-climate everyday, a southeastern breeze during the summer and morning fog in the winter, bringing temperature variations. It is also influenced by the Langeberg and Riversonderend Mountain range and Breede River that runs through the valley. All Arendsig Single Vineyard wines are made with minimal interference throughout the vinification. Maturation takes places in natural vessels to bring through the unique vineyard characteristics, that is specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, violets, plums, cherry with a palate of fleshy, syrupy texture and elegant finish. Aged six months in concrete tanks, no contact with wood.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Grenache
Analysis: 14.03% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!