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.

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 More >

 
 
 

 

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.

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 More >

 

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

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 >

 
 
 

 

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.

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 More >

 
 
 

 

Pomar Junction Sidetrack White

Peach Chicken Ricotta Pizza

© Photo by Liz Andrew / Styling by Erin McDowell

Grilled Peach, Chicken and Ricotta Pizza

INGREDIENTS:

  • two 6-ounce boneless, skinless chicken breasts
  • 2 peaches, halved
  • 1 red onion, peeled
  • extra-virgin olive oil, as needed
  • kosher salt and freshly ground black pepper, to taste
  • one 8-ounce ball of store-bought pizza dough
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese
  • fresh basil leaves, for serving

DIRECTIONS:

  1. Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper. 
  2. Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
  3. Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
  4. Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
  5. Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves. 

© Recipe courtesy of Erin McDowell from Pure Wow.

AUGUST WINE CLUB:

Silky styleSide Track White wine bottlePomar Junction
Sidetrack White
Paso Robles, California

SILKY WINE STYLE

The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical.  This wine can be enjoyed on its own or enhance various meals.

Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc
Region: El Pomar District AVA
Analysis:
14.2% alcohol / volume
Brix: 24.2
PH: 3.52
TA: 7.0 g/L
Residual Sugar:
0.61%
Production: 888 cases
Aging: 5 months in 10% new acacia wood, 90% neutral oak
 
ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.
 
PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.
 
 
 
 
Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

 

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 More >

 

August Wine Club Pairing Recipe

Roast Beef & Smoked Gouda Grilled Cheese

Roast Beef Smoked Gouda Sandwich

© Photo by Running to the Kitchen

INGREDIENTS:

  • 1 large red onion, sliced
  • 2 tablespoons butter, divided
  • 1 tablespoon fresh sage, coarsely chopped
  • 2 slices of bread
  • 1/4 pound sliced roast beef
  • 3-4 ounces smoked gouda, sliced

DIRECTIONS:

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
  2. Once the butter is melted, add the onions and sage.
  3. Toss to coat all the onions in the butter, reduce the heat to medium-low and let the onions sauté slowly for 30 minutes, only stirring very occasionally. After 30 minutes they should be nice and caramelized.
  4. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
  5. With the buttered side facing down, layer half the cheese slices on top of the bread.
  6. Next lay the roast beef on top of the cheese.
  7. Spoon some of the onions (you may have extra) on top of the roast beef.
  8. Top the onions with the remaining cheese and then the other slice of bread with the buttered side facing up.
  9. Transfer the sandwich to a skillet over medium heat.
  10. Press the sandwich down using a large spatula and hold pressure on it so that the cheese melts. After about 2 minutes, flip the sandwich over and repeat. The first side should be a nice golden brown. Alternatively, you could use a panini press for this if you have one.
  11. Once the other side is golden brown and the cheese is melted, remove from the skillet, cut in half and serve up with your bowl of soup!

© Recipe courtesy of Gina Matsoukas from Running to the Kitchen.

AUGUST WINE CLUB:

Bold wine Style logoSidetrack RedPomar Junction
Sidetrack Red

Paso Robles, California

BOLD WINE STYLE

Sidetrack Red is a proprietary blend highlighting the distinct flavors from the El Pomar District of Paso Robles. It is vibrant, deep and rich in colors, with aromas of plums, blueberries, red roses and caramel. On the palate, there are notes of berries, dark chocolate, and spices.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot, 1% Grenanche Noir
Region: El Pomar District AVA
Analysis: 14.08% alcohol / volume
Brix: 24.5
PH: 3.54
TA: 6.6 g/L
Residual Sugar:
0.40%
Production: 1235 cases
Aging: 9 months
Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition
Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
 
WINEMAKER NOTES:
“Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
 
ABOUT POMAR JUNCTION VINEYARD & WINERY:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own.
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 >

 
 
 

 

Eola Hills Classic Merlot

Smoked Pomegranate Baby Back Ribs

© Photo by The Modern Proper

Smoked Pomegranate Baby Back Ribs

INGREDIENTS:

  • 1 onion
  • 1 head Garlic, halved
  • 2 bay leaves
  • 2 tablespoons allspice berries
  • 2 tablespoons black peppercorns
  • 2 sticks cinnamon
  • cup salt
  • 2 rack baby back ribs
  • 1/3 cup pomegranate molasses
  • 1 small onion
  • ½ cup pomegranate juice
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • Cilantro

DIRECTIONS:

  1. For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.
  2. Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.
  3. Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat, allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.
  4. Ribs: Remove ribs from brine and dry with a paper towel.
  5. When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  6. Place ribs directly on grill bone side down. Allow to smoke for 3 hours.
  7. Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.
  8. To serve, garnish with minced cilantro. Enjoy!

© Recipe courtesy of The Modern Proper.

JULY WINE CLUB:

Mellow style logoClassic MerlotEola Hills Wine Cellars
Classic Merlot

Oregon

MELLOW WINE STYLE

The Eola Hills Classic Merlot is red in color with aromas of plum, cherry, and rosemary blossoms. On the palate, it highlights flavors of red cherries, blueberries, dark chocolate, and roasted coffee beans. It is a rich and robust medium/full bodied wine.

Varietal: Merlot
Analysis: 14.4% alcohol / volume
PH: 3.44
Residual Sugar:
0.2 g/L
Production:
1,270 cases
Brix at Harvest:
23
Sourcing: Applegate & Columbia Valleys
Food Pairing: Look for savory dishes like sautéed wild mushrooms, rosemary infused lamb, pork ribs with pomegranate molasses, or beef roasted with garlic and red wine.

WINEMAKER NOTES:
“Eola Hills has been crafting Merlot for more than 30 years. This sauve varietal has the capacity to beautifully showcase terroir and various winemaking techniques and continues to be a passion of Eola Hills. This vintage is voluptuous and deliciously fruit-forward. With extended oak aging, this rich style takes on darker fruit characters tinged with the freshness of rosemary blossoms and the intensity of dark chocolate.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more about their history here.
Boozie Banter Podcast

PODCAST WITH EOLA HILLS WINERY:
WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Learn more about other exciting wines from Eola Hills! Listen to the full broadcast on Spotify 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 More >

 
 
 

 

July Wine Club Pairing Recipe

Wild Mushroom Risotto

Wild Mushroom Risotto

© Photo by Matt Armendariz

INGREDIENTS:

  • 1 pound wild mushrooms torn or sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1/2 cup Parmesan cheese
  • 1/3 cup Mascarpone cheese
  • chives to garnish
  • lemon wedges
  • kosher salt and white pepper to taste

DIRECTIONS:

  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
  2. In the same skillet heat the olive oil over medium-high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
  4. Once the rice is tender, add the Parmesan and Mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.

© Recipe courtesy of Gaby Dalkin from What’s Gaby Cooking.

JULY WINE CLUB:

Mellow style logoPersnickety Pinot NoirEola Hills Wine Cellars
Persnickety Pinot Noir

Oregon

MELLOW WINE STYLE

A collaboration by Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards, of Eola Hills Wine Cellars. The Persnickety Pinot Noir is violet in color. The nose highlights aromas of black cherry, raspberry and toasted oak; while on the palate there are flavors of black fruits, toast and caramel. This is a full-body wine, that is rich and expressive with a polished finish.

Varietal: 100% Pinot Noir
Analysis: 13.8% alcohol / volume
TA: 0.56
PH:
3.6
Residual Sugar:
0 g/L
Brix At Harvest:
22.5-24.5
Production: 800 cases
Sourcing: Premium vineyards throughout the Willamette Valley, Eola-Amity Hills, Umpqua Valley and Rogue Valley AVAs.

Food Pairing: It is recommended to pair this Pinot Noir with earthy dishes such as a creamy wild mushroom risotto. For cheeses, look for a selection of Camembert, Gruyere or Goat Cheese.

Eola-Hills-Steve-Anderson-winemaker-1-600x900

Head Winemaker, Steve Anderson

WINEMAKER NOTES:
“Forecasts for end of season rains in Northern Oregon had some growers worried about early picking, but others took their chances and were rewarded with longer hang time and a great finish. Southern Oregon vineyards balanced out lower yields making our Classic Pinot another premium representation of this distinctive grape in Oregon. A dark-fruited, juicy profile is balanced by toasty spice and vanilla notes from an oak regime combining time spent in both French and American barrels.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon.
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 >

 
 
 

 

Persnickety Pinot Gris

Grilled Scallops with Prosciutto and Basil

INGREDIENTS:

  • 6 thin slices of Prosciutto di San Daniele
  • 12 large sea scallops
  • ¼ teaspoon kosher Salt
  • 12 fresh basil leaves
  • 1 Tablespoon olive oil
  • ½ teaspoon crush pink peppercorns

DIRECTIONS:

  1. Cut the prosciutto slices in half lengthwise to make 12 long strips. Season the scallops evenly with the salt. Place 1 basil leaf at the end of a strip of prosciutto, folding it in half lengthwise, if necessary. Place a scallop on its side on top of the basil and carefully roll the scallop inside the basil and prosciutto. Secure with a toothpick or skewer. Repeat with the remaining ingredients.
  2. Drizzle the scallops with the olive oil. Place the scallops on the heated grill or grill pan (preheated to medium-high heat), pressing down gently to make sure the scallops make direct contact with the hot surface. Grill for 2 to 3 minutes per side, or until nice grill marks form and the scallops are warm in the center (see Cook’s Note below). Remove the scallops to a plate and sprinkle with the pink peppercorns.
  3. COOK’S NOTE: To check if the scallops are done, simply insert a thin metal cake tester into the center and leave it there for 10 seconds. Remove and place the metal against the skin beneath your lower lip. If the tester feels warm, the scallop is done.

© Recipe courtesy of Faith Middleton on Food Schmooze; excerpted from Giada De Laurentiis’ Book Giada’s Italy: My Recipes for La Dolce Vita

JULY WINE CLUB:

Silky stylePersnickety Pinot GrisEola Hills Wine Cellars
Persnickety Pinot Gris
Willamette Valley, Oregon

SILKY WINE STYLE

A collaboration from Eola Hills Wine Cellars’ Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards. The Persnickety Pinot Gris is pale yellow in color with aromas of tangerine zest and tart apple. The body is crisp, lively, and refreshing with flavors of grapefruit and honey.

Varietal: 100% Pinot Gris
Analysis: 12.9% alcohol / volume
Acid: 0.86
PH: 3.05
Residual Sugar: 0.4 g/L
Production: 800 cases
Brix at Harvest: ~22.2
Sourcing: Legacy Estate Vineyard and Eola-Amity Hills AVA
Food Pairing: The crisp natural acidity and bright fruit flavors of this wine pair wonderfully with grilled jumbo tiger prawns, chicken simmered slowly in a white wine sauce, or prosciutto wrapped sea scallops.

Steve Anderson - Photo

Winemaker Steve Anderson

WINEMAKER NOTES:
Rich and vibrant, the Classic Pinot Gris is harvested by hand from our Legacy Estate Vineyards in the Eola Amity Hills sub-AVA of the Willamette Valley. With crisp natural acidity balancing out lush notes of grapefruit, honeyed lemon and orange peel, this juicy wine is a supreme representation of this beloved varietal.” – Steve Anderson.

Steve Richards

Assistant Winemaker, Steve Richards

ABOUT THE WINEMAKER:
Steve Anderson started his wine making career at the age of thirteen with is neighbor’s grapes and a 5-gallon bucket. His project was greatly encouraged by his parents, who gladly partook in the results of his experiments. Steve continued his career by studying Horticulture at Oregon State University. Two years into his degree, he ran out of funds and joined the U.S. Army to receive the Army College Fund. After three years as an Explosive Ordnance Disposal technician, Steve graduated from OSU with plans to become a nurseryman. In 1993, joined the Eola Hills Wine Cellars team as a “harvest season cellar rat”. He was quickly promoted to Assistant Winemaker, and eventually became Eola’s head winemaker, producing beautiful wines for them ever since. Learn more about his story 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 More >

 

Duca Carlo Guarini Burdi Negroamaro

Caprese Pesto Pasta Bake

INGREDIENTS:

  • 3 cups cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced or grated
  • 1/3 cup fresh chopped herbs, such as thyme or oregano (I like a mix of both)
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 1 pound short cut pasta
  • 3/4 cup basil pesto, homemade or store-bought
  • 23 cup fresh baby spinach
  • 8 ounces shredded or torn mozzarella or burrata cheese
  • 3 ounces thinly sliced prosciutto (optional)
  • fresh basil, for serving

DIRECTIONS:

  1. Preheat the oven to 400°F. Spray a 9 x 13-inch Pyrex deep baking dish with cooking spray.
  2. Cover the bottom of your Pyrex dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and add the pasta back to the pot. Immediately toss with the pesto, spinach, and half of the cheese. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt. Transfer the pasta back into the Pyrex dish used to roast the tomatoes.  
  4. Evenly sprinkle the remaining cheese over top the pasta, arrange the prosciutto, if using, over the cheese. Transfer to the oven and bake for 15 to 20 minutes, or until the cheese has melted and the prosciutto is crisp. Remove from the oven and garnish with fresh basil. Enjoy!  

© Recipe courtesy of Tieghan from Half Baked Harvest.

JUNE WINE CLUB:

Bold wine Style logoBurdiRosso_1000x1300Duca Carlo Guarini
Burdi Negroamaro Rosso IGT Puglia

Scorrano, Italy

BOLD WINE STYLE

A red wine made from Negroamaro organic certified grapes. It is deep ruby red in color. On the nose it is intense of red fruits and berries, while on the palate it is well balanced and fruity. It is suited to all courses, but pairs exceptionally well with roasts, cheeses and pasta.

Varietal: 100% Negroamaro
Analysis:
13% alcohol / volume
Description: IGT Red Puglia
Yield:
100,000 kg. per hectare
Vinification:
Nine days maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
For centuries, Guarini has cultivated their vineyards in the Puglia region of Italy. Their mission is to protect the heritage of the wines in this region, with organic, native grapes vinified in red, rosé and white. All of their wines are mono-varietal, organic and expertly made to respect and express the land where they grow. Learn more about their history 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 More >