Estate Cellars Chardonnay

Haricots Verts Amandine (French-Style Green Beans with Almonds) Recipe

French Green Beans with Almonds
INGREDIENTS:

  • Kosher salt
  • 1 pound (450g) green beans, trimmed
  • 3 tablespoons (about 35g) unsalted butter
  • 3 ounces (85g) slivered almonds
  • 2 medium cloves garlic, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 ½ tablespoons (25ml) juice from 1 lemon
  • Freshly ground black pepper

DIRECTIONS:

  1. Blanch the beans. Bring a large pot of salted water to a boil and prepare an ice bath. Add green beans to boiling water and cook until tender-crisp, about 3 minutes. Transfer to ice bath using a wire mesh spider or tongs. Allow to chill completely, then drain and dry thoroughly with kitchen towels or paper towels.
  2. In a medium skillet, heat butter and almonds over medium-low heat and cook, stirring frequently, until almonds are deeply browned and nutty, about 5 minutes. Add garlic and shallot and cook, stirring, until lightly browned, about 2 minutes longer. Add lemon juice, along with a tablespoon or two of water. Increase heat to high and stir and shake pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it’s still watery, continue to simmer and shake. If it looks greasy, add another tablespoon of water to re-emulsify. When sauce is ready, remove from heat and season to taste with salt and pepper.
  3. Add beans to pan with sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Serve immediately.

© Recipe courtesy of J. Kenji López-Alt from Serious Eats.

NOVEMBER WINE CLUB:

Rich WineStylesEstate-Cellars-Chardonnay (1)Estate Cellars
2019 Chardonnay
Central Coast, California

RICH WINE STYLE

The Estate Cellars Chardonnay is sourced from premium vineyards spread throughout the iconic growing region.  Known primarily for its Chardonnay and Pinot Noir production, Monterey County is the ideal growing region for ultra-premium wine grapes. The appellation is vast and spreads from the edges of the Pacific Ocean to the warmth of the Salinas and Santa Clara Valleys.  The grapes sourced for this wine come from a mix of coastal climates to warm valley floors, giving it the complexity that shows through in the final product. Cool coastal grapes provide bright acidity and mineral notes, coupled with the extravagant citrus and melon notes from the warm valley fruit. The Clos LaChance Chardonnay is a true representation of one of the premier Chardonnay growing regions in the world.

TASTING NOTES:
The Estate Cellars Chardonnay is medium straw/golden in color. It has soft tannins with moderate acidity and a long finish. On the nose, there are notes of lemon merengue, green apple, and melon; while the palate highlights flavors of guava, vanilla bean, caramel, and light oak. 

Varietal: 100% Chardonnay
Appellation: Central Coast, California
Analysis: 13.5% alcohol / volume

Aged: 14 Months on 20% new French oak, 80% neutral French oak
Harvest Date: Sept. 29 – Oct. 3
Average Brix at Harvest: 23.5
pH: 3.61
TA: 0.65
Sugar: 0.06 g/L
Food Pairings: Lobster, Pork Chops, Salad with Sliced Almonds
Cheese Pairings: The November Cheese Club selections.
Critical Acclaim: 91 pts. from justwinepoints.com
 
WINEMAKER NOTES:
The Estate Cellars Chardonnay is whole cluster pressed to tank where it undergoes a 48-hour cold settle at 45°F. Post settling it is racked to stainless steel tank where it is inoculated, and fermentation begins. 20% of the wine is then transferred to new French oak and the remainder is fermented in neutral French oak. Post aging the wine is blended together where the bright fruit and citrus aromas come together with subtle hints of vanilla and sweet oak to give balance and life to this elegant Chardonnay.
 
HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.
 
ABOUT ESTATE CELLARS:
Estate Cellars is a secondary brand to Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.

 

 


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Estate Cellars Cabernet Sauvignon

Sourdough Stuffing with Sausage and Gruyère Recipe

Thanksgiving stuffing with sausage

INGREDIENTS:

  • 4 Tbsp. (½ stick) (2 oz./60 g) unsalted butter, melted
  • 1 loaf sourdough bread, about 1 lb. (500 g), crust removed and cut into 1-inch (2.5-cm) cubes
  • 5 slices bacon, chopped
  • 1 lb. (500 g) pork breakfast sausage, casings removed
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, chopped
  • 3 eggs
  • 3 cups (24 fl. oz./750 ml) turkey or chicken stock
  • 1 cup (4 oz./125 g) grated Gruyère cheese
  • ¼ cup (1/4 oz./7 g) chopped fresh sage
  • 2 Tbs. fresh thyme leaves
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. Preheat an oven to 350°F (180°C). Using the melted butter, grease the bottom and sides of 9″x13″ (23cm x 33cm) baking dish.
  2. Spread the bread cubes on a baking sheet and toast in the oven until dried but not browned, about 10 minutes. Remove from the oven and set aside. Leave the oven on.
  3. In a large sauté pan over medium-high heat, cook the bacon until most of the fat is rendered but the bacon is not yet crisp, about 5 minutes. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is browned, about 10 minutes. Add the onion, celery and garlic and continue cooking until the vegetables are softened and translucent, about 10 minutes. Remove from the heat and set aside.
  4. In a large bowl, lightly whisk the eggs. Add the stock and whisk until combined.
  5. Using a slotted spoon, transfer the sausage mixture to a very large bowl; discard any fat and liquid remaining in the pan. Add the bread cubes and cheese to the bowl and toss to combine. Add the stock mixture to the bowl and toss until the bread cubes are evenly moistened. Set aside for 10 minutes to allow the bread to absorb the liquid. Stir in the sage and thyme and season to taste with salt and pepper.
  6. Transfer the stuffing mixture to the prepared dish and bake until the stuffing is set and the top is golden brown and lightly crisped, about 40 minutes. Let rest 10 minutes before serving. Serves 10 to 12.

© Recipe courtesy of Williams Sonoma and Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY.

NOVEMBER WINE CLUB:

Bold wine Style logoEstate-Cellars-Cabernet (1)Estate Cellars
2019 Estate Cellars Cabernet Sauvignon

Central Coast, California

BOLD WINE STYLE

Cabernet Sauvignon is the king of red wines and at Clos LaChance there is no exception. Cabernet is the largest volume of acreage for a single varietal on their estate and made up of over six different clones on four different root stocks. The Estate Cabernet Sauvignon has always been a top performer for quality and the flag ship of the Clos LaChance portfolio.  They stay true to the style and the terroir on their Estate that presents an approachable and elegant style of Cabernet that is crafted for your everyday indulgence. The wine is ready to drink now and can be laid down for several years as well.

TASTING NOTES:
Dark Plum in color, the 2019 Estate Cellars Cabernet Sauvignon is full bodied with medium acid and high tannins. On the nose, there are flavors of cassis, tea leaf, and blackberry jam. On the palate, there are notes of cedar, huckleberry and molasses.

Varietal: 80% Cabernet Sauvignon, 10% Merlot, 10% Malbec
Appellation: Central Coast, California
Analysis: 14% alcohol / volume

Aged: 16 months on 25% new French oak, 10% new American oak, 65% neutral French and American oak
Harvest Date: Oct. 2 – Oct. 31
Average Brix at Harvest: 25.0
pH: 3.61
TA: 0.62
Sugar: 0.13 g/L
Food Pairings: Braised Short Ribs, Vegetarian Lasagna
Cheese Pairings: Gruyére, or with the November Cheese Club selections.
Critical Acclaim: 95 pts. justwinepoints.com

 

 

California Certified Sustainable logoWINEMAKER NOTES:
The Cabernet Sauvignon is sourced from some of the finest vineyards throughout the Central Coast of California, ranging from San Francisco and Livermore in the north to Paso Robles in the south. The grapes are handpicked and hand sorted prior to a 72-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation, the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The wine is then aged on 25% new French oak and 10% new American oak, and the remainder is aged on a mix of neutral American and French oak.

HARVEST NOTES:
The 2019 Estate Cellars’ Cabernet Sauvignon, similar to the previous two vintages, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT ESTATE CELLARS:
From the family owned and operated winery Clos LaChance, based in the Northern Central Coast region of California, Estate Cellars was established as their secondary, high-quality line made to reach additional markets with a unique label. Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. The winery stays true to the style of their terroir by creating approachable and elegant wines. Learn more here.


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November Wine Club Pairing Recipe

Rich and Simple French Onion Soup Recipe

French,Onion,Gratin,Soup

INGREDIENTS:

  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry
  • 1 teaspoon dried thyme
  • 1 pinch salt and pepper to taste
  • 4 slices French bread
  • 4 slices Provolone cheese
  • 2 slices Swiss cheese, diced
  • ¼ cup grated Parmesan cheese

DIRECTIONS:

  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of Provolone, ½ slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

© Recipe courtesy of Lori Levin from All Recipes

NOVEMBER WINE CLUB:

Mellow style logoEstate-Cellars-Red-BlendEstate Cellars
Proprietary Red Blend

Central Coast, California

MELLOW WINE STYLE

The Estate Cellars’ Proprietary Red Blend is a Bordeaux Style and a true representation of a California Meritage.  It is crafted out of the finest lots of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot from Central Coast vineyards. Blends are a true representation of the winemaker’s craft and the best possible wine they can make. Utilizing each of the varietals for different components rounds out the blends mouth feel and creates balance in the final product.

TASTING NOTES:
It’s a medium to heavy bodied wine that is dark purple in color with aromas of dried herbs, blueberry and tea leaf. On the palate, there are flavors of cocoa powder, currants and white pepper.

Varietal: 45% Cabernet Sauvignon, 25% Merlot, 15% Malbec, 15% Petit Verdot
Appellation: Central Coast, California
Analysis: 14.5% alcohol / volume

Aged: 16 months on 30% New French Oak, 70% Neutral French and American Oak
Harvest Date: Sept. 30 – Nov. 2
Average Brix at Harvest: 25.0
pH: 3.62
TA: 0.63
Sugar: 0.20 g/L
Food Pairing: Pot Roast, French Onion Soup, Italian Sausage Pasta
Cheese Pairing: The November Cheese Club selections.

California Certified Sustainable logoWINEMAKER NOTES:
The Estate Cellars Red Blend grapes were handpicked, and hand sorted prior to a 48-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The Red Blend is the best representation of a winemaker using all the tools they have to make the best wine possible. This wine is crafted over several tasting sessions with the winemaking team, fine tuning all aspects from flavor and aromas, to structure and mouthfeel.

HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT THE WINERY:
Estate Cellars is a secondary brand to
Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.


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!

Learn about our Memberships >

 
 
 

 

Alella Vinícola Costa Del Maresme

Skirt Steak

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

  • 1 ¼ pounds skirt steak, cut into 6-inch lengths
  • 3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
  • ¾ cup plain whole-milk yogurt
  • 2 scallions, thinly sliced
  • 1 garlic clove, smashed
  • 1 tablespoon chopped pickled jalapeños
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • salt and freshly ground pepper
  • 4 large pita breads, for serving
  • Romaine lettuce leaves, for serving

DIRECTIONS:

  1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
  2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
  3. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

© Recipe courtesy of Grace Parisi of Food & Wine.

OCTOBER WINE CLUB:

Mellow style logoCosta_del_Maresme_Red-Wine-2020-tech-sheet (1)Alella Vinícola
Costa del Maresme

Alella, Spain

MELLOW WINE STYLE

The Costa del Maresme is 100% Mediterranean in character. The nose and palate both highlight the ripe bunches of the Red Grenache and Syrah grapes.

Varietal: 90% Red Grenache, 10% Syrah
Vineyard: Viña Rials
Analysis: 14.0% alcohol / volume
Aging: Aged over lees around 8 months
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 12,000 bottles
Aging Potential: Drink now or mature for up to 4 years
 

WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah.” – Alella Vinícola

Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery passed down from generation to generation since 1906. Located just 9 miles north of Barcelona, the winery currently produces, makes and bottles wines and cavas in two designated origins, D.O. Alella and D.O. Cava. Now owned and operated by brothers Samuel and Xavier Garcia, they produce around 90,000 bottles each year, comprised of a dozen different wines. The brothers continue ensure they are producing all of their wines organically, free of herbicides, insecticides and inorganic fertilizers. Learn more about winery here.

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October Wine Club Pairing Recipe

Easy Goulash Recipe

INGREDIENTS:

  • 1 tbsp olive oil
  • 1 cup oniondiced
  • 1 green bell pepperdiced
  • 2 lbs. ground beeflean
  • 3 tsp garlicminced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tbsp Worcestershire Sauce
  • 2 tsp seasoned salt
  • 2 tbsp Italian Seasoning
  • 3 bay leaves
  • 2 cups macaroni noodlesuncooked
  • 1 cup cheddar cheeseshredded
  •  

DIRECTIONS:

  1. Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
  2. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  3. Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

© Recipe courtesy of Shawn Syphus from I Wash, You Dry.

OCTOBER WINE CLUB:

Bold wine Style logoIvori_Aged-Red-Wine-2019Alella Vinícola
Ivori Aged Red Wine

Alella, Spain

BOLD WINE STYLE

Cherry red in color, on the nose there are floral notes with aromas of berries, spices, licorice and smoked nuances. The palate is balanced with a polished tannin and medium structure. There are notes of red fruit with smoked and toasted nuanced in the aftertaste.

Varietal: 70% Red Grenache, 30% Syrah
Vineyard: Viña Rials
Analysis: 14.5% alcohol / volume
Aging: French oak barrels 12 months (500 l)
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Awards:
Guía Peñín 2018: 91 pts. | Robert Parker: 89 pts.
 
WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah. All these varieties were produced separately until they were aged in casks in which the final blend was made. Aging lasted 12 months in 500 liter French oak casks.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Family owned and operated, brothers Samuel and Xavier Garcia perform all of the tasks of managing the winery from planting the vineyards to the commercialization of their wines. Alella Vinícola has been operating in the heart of the D.O. Alella, Spain since 1906. A little over 9 miles north of Barcelona, the winery’s wines are characterized by the Mediterranean climate. Both the winery and the vineyard are committed to minimizing environmental harmful effects. Their vineyards are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 
 
 

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Marfil Blanc Sec

Paella-7

© Photo by Lauren Allen

Spanish Paella

INGREDIENTS:

  • 1/4 cup extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 onion, diced
  • 1 bell pepper, diced (or try ½ red and ½ green)
  • 4 cloves Garlic
  • 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
  • bay leaf
  • 1 teaspoon paprika (sweet or smoked)
  • 1 pinch saffron threads*
  • salt and pepper
  • ¼ cup white wine
  • 4 boneless, skinless chicken thighs, cut into pieces*
  • ¼ cup flat leaf parsley chopped, divided
  • 2 cups Spanish Rice*
  • 5 cups chicken broth*
  • ½ cup frozen Peas
  • ½ lb. jumbo shrimp or prawns , about 12 – peeled, tail on
  • ½ lb. mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • lemons, for garnish

DIRECTIONS:

  1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  7. Garnish with fresh parsley and lemon slices. Serve.

© Recipe courtesy of Lauren Allen from Tastes Better from Scratch.

OCTOBER WINE CLUB:

Crisp Wine StyleAlella Vinicola Marfil whiteAlella Vinícola
Marfil Blanc Sec
Alella, Spain

CRISP WINE STYLE

The Marfil Blanc Sec is bright straw and light golden in color. It has an intense nose with herbal notes of mint, lime and fresh apple. The palate has good length and a bold texture with fine extract, acidity, herbal spiciness, and notes of crispy fruit.

Varietal: 100% Pansa Blanca
Vineyard: Viña Rials
Analysis: 13.5% alcohol / volume
Aging: 6 months on lees
Yield: 25 Hl/Ha
Vine aged: 22 Years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, EST
Soil: Granites (“saulo”)
Climate: Maritime Mediterranean
Aging Potential: Drink now or mature for up 4 years
Annual Production: 11,000 bottles
Winemaker: Xavier Garcia
 
WINEMAKER NOTES:
“Marfil SEC is one of our white wines that has been sold worldwide for one hundred years. In the past, it used to be produced and aged in large capacity wooden casks for more than three years, so Pansa Blanca acquired a very unique bouquet which was highly valued during most of the 20th Century. In the last few decades, the market tendencies have gradually had an influence on the vinification techniques of this wine, and the aging in wood slowly but surely disappeared.  This paved the way for giving prominence to the fruit, Pansa Blanca, which, without losing its fullness on the palate, gained in primary freshness and aromas of fresh white, aniseed-flavored, floral and sweeter fruit.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery established in 1906, and Marfil has been the symbolic brand of the cellar since the 1920’s. In the 20th century, it was considered ‘the’ white wine of Barcelona and was exported worldwide. Today, most of the vineyards used are located in the town of Alella, about 9 miles north of Barcelona. The winery works to minimize the environmental harmful effects that many food and beverage companies can generate. For 20 years, all grapes that enter their cellar are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 

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Craftwork Old Vine Zinfandel

Simply-Recipes-Santa-Maria-Tri-Tip-LEAD-4-5b7dca68a93f45f1b26f0ca5d8bf3a4a

© Photo by Ciara Kehoe

Santa Maria Style Tri-Tip

INGREDIENTS:

  • 1 (2 1/2 pounds to 4 pounds) tri-tip steak
  • Santa Maria rub (enough for a 4 pound roast)
    • 1 tablespoon kosher salt
    • 1 tablespoon finely ground black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 teaspoon dried rosemary (or fresh, finely minced)
    • ½ teaspoon dried sage

DIRECTIONS:

  1. Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help contain the rub spices). Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
  2. Cover the roast with foil or plastic wrap and let it sit at room temperature for an hour to take the chill off and allow the rub to work its magic on the roast.
  3. Prepare your grill for hot direct heat on one side, and indirect heat on the other. 
  4. Sear the roast for 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
  5. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
    – Note: If you are using a gas grill with a top rack, it is recommend to place the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
    – If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
    – Try to maintain a grill temperature of 250°F to 300°F.

  6. Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
    – At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
    – Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

  7. Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15 minutes. Slice across the grain to serve.

© Recipe courtesy of Elise Bauer of Simply Recipes.

SEPTEMBER WINE CLUB:

Craftwork_Silhouette_NV_Zinfandel_transpMellow style logoCraftwork
Old Vine Zinfandel

Monterey County, California

MELLOW WINE STYLE

This Old Vine Zinfandel has aromas of plum and black currant, juicy black cherry and ripe strawberry jam. This wine has well-balanced tannins that open out to a rich, layered finished.

Varietal: Zinfandel
Analysis:
13.5% alcohol / volume
Aging: 10-day fermentation in Stainless tanks, then aged in Hungarian and American Oak
Food Pairings: This Zinfandel pairs beautifully with tri-tip steak, sausage, pizza and pasta dishes.

 

WINEMAKER NOTES:
“Upon arrival to the winery, the grapes are destemmed, crushed, and fermented in small lots in open top fermenters. The firm cap of skins are gently punched down several times a day. Punching down is a traditional method that gives the skins as much contact with the fermenting wine as possible, ensuring that maximum color and phenols from the skins is transferred to the wine. After a 10-day fermentation in stainless tanks, the wine is age with a combination of Hungarian and American oak to round out and soften the rich, black fruit flavors.” – Craftwork

CraftworkABOUT CRAFTWORK VINEYARD & WINERY:
Craftwork’s wines are handcrafted from estate grown grapes in their vineyards in Monterey County, California. Their Zinfandel grapes are sourced from estate vineyards in San Lucas and Hames Valley. The majority of this blend comes from San Lucas, which is known for its beautifully rolling topography, sun-filled days and cool nights. The other portion of this blend comes from Hames Valley, about 20 miles south of San Lucas, located on the southern edge of Monterey County. Hames has temperatures that vary greatly from day to night. Growing in these two vineyards allows the grapes to reach their full flavor potential. Learn more about the vineyards and winery here.

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Craftwork Sauvignon Blanc

Easy-Shrimp-Ceviche-Recipe-2

© Photo by The Suburban Soapbox

Easy Shrimp Ceviche Recipe

INGREDIENTS:

  • 1 lb. cooked shrimp, peeled and deveined
  • ¼ cup fresh lemon juice, about two lemons
  • ¼ cup fresh lime juice, about 3 limes
  • ½ cup fresh squeezed, orange juice
  • 4 whole plum tomatoes, seeds removed and diced
  • 2 whole jalapeño peppers, seeds and vein removed, minced
  • 1 cup diced jicama or diced peeled apple
  • ½ cup chopped fresh cilantro
  • ¼ cup finely chopped red onion
  • 1 avocado pitted and diced
  • kosher salt and fresh ground pepper

DIRECTIONS:

  1. Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
  2. In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
  3. Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
  4. Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
  5. Shrimp Ceviche is best enjoyed the same day it’s made.

© Recipe courtesy of Kellie from The Suburban Soapbox.

SEPTEMBER WINE CLUB:

Crisp Wine StyleCraftwork_Silhouette_NV_SauvignonBlanc_transpCraftwork
Sauvignon Blanc
Monterey County, California

CRISP WINE STYLE

The Craftwork Sauvignon Blanc has prominent aromas of grapefruit and guava. There are hints of fresh herbs that lead to flavors of ripe apple and melon. It is crisp and bright with balanced flavors of tropical fruit lingering on the finish.

Varietal: Sauvignon Blanc
Region: Monterey County
Analysis:
13.5% alcohol / volume
Aging: Stainless Steel
Food Pairing: This wine can be enjoyed as an apéritif, or broad range of foods, including citrusy ceviche, grilled shrimp or scallops, gazpacho, and Asian stir fry.
 
WINEMAKER NOTES:
“The grapes are whole cluster pressed, chilled and racked clean to a refrigerated stainless steel tank to accentuate the crisp, zesty qualities and retain its distinctive freshness. A select yeast is used to start a long, slow, and cool fermentation to enhance fruit esters. The finished wine continues to age in stainless steel and is stored cold to retain bright aromatics, crisp acidity and fresh character.” – Craftwork Winery
 
ABOUT THE VINEYARD:
The warm days followed by the cool late afternoon winds of Monterey County, make excellent climatic conditions for this classic wine variety. Craftwork utilizes trellis systems in their vineyard to shelter grapes and filter sunshine through the canopy, allowing their grapes to gently and evenly ripen. These conditions bring out tropical fruit flavors with notes of mineral edginess.

CraftworkABOUT CRAFTWORK:
Located in Monterey County, California’s golden Central Coast; this growing region has a multitude of soils, microclimates and elevations that allow Craftwork to grow a wide array of varieties. Craftwork strives to showcase the natural flavors of the vineyard, variety and vintage in every bottle. Learn more here.

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September Wine Club Pairing Recipe

Caramelized Onion & Gruyère Burger

Gruyere-Caramelized-Onion-Burger2

© Photo Urban Foodie Kitchen

INGREDIENTS:

  • 1 pound lean ground beef
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarse ground pepper
  • 1 teaspoon dried minced onion
  • ½ teaspoon seasoned salt
  • 34 oz Gruyère(thinly sliced)
  • ¾ cup caramelized onions (prep before starting the burgers)
  • 34 brioche buns
  • ¼ cup olive oil mayonnaise
  • 1 teaspoon Worcestershire sauce

DIRECTIONS:

  1. Heat your grill. Preheat your grill to medium-high heat – about 400°F.
  2. Make the burger patties. Mix ground beef, Worcestershire, pepper, dried onion and salt in a small mixing bowl. Form into 3-4 burger patties.
  3. Cook the burgers. Place the burger patties on the preheated grill and cook for 3-5 minutes per side, depending on the desired doneness. The internal temperature should be 160° on an instant-read thermometer. 
  4. Make the sauce. While the burgers are cooking, mix the mayonnaise with the Worcestershire sauce. Refrigerate until ready to use.
  5. Finish the burgers. Turn grill to low-setting and top each burger with a slice of cheese. Place brioche bun halves sliced side down on the grill, away from the heat. Close the grill and let buns toast and cheese melt for 1-2 minutes.
  6. Assemble the burgers. Remove everything from the grill. To assemble the burgers, spread the bottom half of each roll with the mayo mixture. Top with a burger patty and then add the caramelized onions. Top with remaining roll half and serve immediately.

© Recipe courtesy of Kathryn from Urban Foodie Kitchen.

SEPTEMBER WINE CLUB:

Bold wine Style logoRocklin Ranch_CabernetRocklin Ranch
Cabernet Sauvignon

Hames Valley, Monterey, California

BOLD WINE STYLE

This full-bodied, bold and structured Cabernet Sauvignon is brimming with flavors of ripe plum, blackberry, and blueberry with hints of warm baking spices and toasted vanilla bean. It is rich with well-integrated tannins and an elegant, lingering finish. The Rocklin Ranch Cabernet is immediately enjoyable.

Varietal: Cabernet Sauvignon
Region: Hames Valley AVA
Analysis: 13.5% alcohol / volume
Aging: 12 months, American and French Oak
Food Pairings: This wine pairs well with foods high in fat and with umami flavors – such as braised short ribs, marinated ribeye steak, or a charred gruyere burger.
 
WINEMAKER NOTES:
“The grapes are picked at optimum ripeness in the cool early morning hours then transported to the winery. Upon arrival, they are destemmed and crushed into small lot, open-top fermenters. The cap is punched down three times per day at the height of fermentation to gently increase extraction of color and phenolic compounds. At dryness, the juice is racked clean for aging 12 months on a combination of American and French oak.” – Rocklin Ranch
 

HAMES VALLEY, MONTEREY:
The grapes of this Cabernet Sauvignon are grown at Rocklin Ranch’s estate vineyard located in Hames Valley, California – the southernmost tip of Monterey County, just north of the San Luis Obispo county line. The geographic location of the Hames Valley AVA allows for warmer climates when compared to other Monterey vineyards to the north. The vineyard sits at the foot of the Santa Lucia Range, and while it does experience cooling effects from the Pacific Ocean, the vines remain sheltered from the afternoon winds that come down the Salinas Valley corridor. During the day, the Hames Valley reaches highs similar to the Paso Robles growing region, but when the sun goes down, temperatures drop dramatically (up to a 50°F variation). The long, warm days make this region an ideal area for tannin-rich reds, while the temperature differential preserves the balance between ripe fruit and acidity.

ABOUT ROCKLIN RANCH:
Rocklin Ranch founded their estate vineyards on a unique terroir in the Hames Valley to allow them to create balanced, elegant and varietally-correct wines. The winery and vineyards are certified sustainable by GLOBALG.A.P, BRC, and the California Sustainable Winegrowing Alliance (CSWA). Rocklin Ranch believes their sustainable practices are just as much a part of their wine as their grapes. Learn more here.
Rocklin Ranch logo
Rocklin Ranch Cabernet Wine

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Pomar Junction Brooster

Asian Steak Skewers

© Photo by the Recipe Critic

Grilled Asian Garlic Steak Skewers

INGREDIENTS:

  • 1 1/2 pounds top sirloin steak
  • 1 red onion
  • 2/3 cup soy sauce
  • 6 garlic cloves minced
  • 1/4 cup sesame oil
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 Tablespoon grated ginger
  • 2 tbsp sesame seeds
  • sliced green onions for garnish
  • skewers

DIRECTIONS:

  1. Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
  2. In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
  3. Preheat the grill to medium-high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

© Recipe courtesy of Alyssa Rivers of The Recipe Critic.

AUGUST WINE CLUB:

Bold wine Style logoPomarJunction_2018BroosterPomar Junction
Brooster Fighting Red

Paso Robles, California

BOLD WINE STYLE

The “Brooster Fighting Red” Blend is an approachable red wine that is medium-bodied with spicy accents. It highlights flavors of red cherry, plum, berries, caramel and black pepper with hints of spice and oak. This wine is excellent on its own or paired with a casual meal.

Varietal: 30% Zinfandel, 25% Syrah, 20% Cabernet Sauvignon, 17% Grenache Noir, 6% Mourvèdre, 2% Petit Verdot
Analysis:
14.7% alcohol / volume
PH: 3.48
TA: 6.1 g/L
Production: 1715 cases
Aging: 18 Months, Neutral Oak
Winemaker: Jim Shumate

 

 

WINEMAKER NOTES:
“In homage to historic and traditional Paso Robles table wines, it is approachable with domesticated red cherry and plum flavors with just a hint of oak. This style of wine is reminiscent of Zinfandel blends commonly produced before the days of “over the top” ripeness and high alcohol levels. Caramel, black pepper, and a hint of minerality add complexity to this affordable red wine. It is accessible via the convenient Stelvin screw-cap and its bright, colorful package is a big hit in restaurants. It goes with many lighter foods that heavier red wines might overwhelm. It is sure to give you something to crow about!” – Jim Shumate, winemaker

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

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