Category Archives: Recipes

Daughters and Sons Cabernet Sauvignon

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SEPTEMBER WINE CLUB:

Daughters and sons Cabernet wine bottleBold wine Style logoDaughters and Sons
Cabernet Sauvignon
Columbia Valley, Washington State

BOLD WINE STYLE

This Cabernet comes from Columbia Valley, the most highly regarded area of wine growing in Washington, and is a classic wine with a modern twist. With elements of dark fruit and cherry cola, this wine steals the show every time….no matter who else is in the room.

WINE DETAILS:

  • Varietals: 100 % Cabernet Sauvignon
  • Alcohol: 13.5% alcohol / volume
  • pH: 3.70
  • TA: 7.9 g/L
  • Appellation: Columbia Valley AVA, Washington State
  • Fermentation: Stainless steel for three weeks before being pressed to neutral French oak for ML completion
  • Aging: 12 months in French oak, no new barrels
  • Pairing: Best enjoyed with friends at BBQ or at home in a cozy sweater.

ABOUT DAUGHTERS AND SONS:
The Founders of Daughters and Sons have (collectively) been involved in wine making for several decades.  They focus on minimal intervention winemaking to showcase each variety and vintage to its fullest, not manufacturing the same product year in and year out. Crafted with intent and purpose, the winemakers focus on creating fruit driven, delicious wines from some of the best vineyards in the Pacific Northwest. “Daughters and Sons” was created to provide a legacy in the wine business, but with a simple style of wine that is made for family gatherings. Learn more at Daughters and Sons>

Glazed short ribs with polenta dishBalsamic Glazed Short Ribs with Creamy Parmesan Polenta

SHORT RIB INGREDIENTS:

  • 3½ to 4 lbs. bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups Columbia Valley Cabernet Sauvignon wine
  • 2 cups beef stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

POLENTA INGREDIENTS:

  • 1 cup coarse cornmeal
  • 4 cups chicken or vegetable stock
  • 1 cup whole milk
  • 3 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • salt and pepper

DIRECTIONS:

  1. Heat oven to 325°F.
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, working in batches. Remove.
  4. Add onion, carrots and celery. Cook 5–6 minutes.
  5. Add garlic and tomato paste; cook 1 minute.
  6. Pour in Cabernet and balsamic vinegar, scraping up the browned bits.
  7. Stir in beef stock, brown sugar, thyme, rosemary and bay leaves.
  8. Return short ribs to the pot. Liquid should come about halfway up the meat.
  9. Cover and braise for 2½–3 hours, until the meat is fork-tender.
  10. Remove ribs and strain the sauce if desired. Simmer sauce uncovered until slightly thickened.
  11. For polenta, bring stock and milk to a simmer. Slowly whisk in cornmeal. Cook 25–30 minutes, stirring frequently.
  12. Stir in butter and Parmesan. Season to taste.
  13. Spoon polenta onto plates, top with a short rib and drizzle generously with the Cabernet balsamic sauce.

Information & Photos © Daughters and Sons Wines – All Rights Reserved.
© Recipe courtesy of WineStyles – All Rights Reserved.

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Sonder Wines Field Blend Orange

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SEPTEMBER WINE CLUB:

Sonder field white orange wine bottleRich WineStylesSonder Wines
Field Blend Orange
Viognier
Columbia Valley, Washington

RICH WINE STYLE

A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.

WINE DETAILS:

  • Varietals: 90% Viognier, 10% Roussanne/Marsanne
  • Alcohol: 13.3% alcohol / volume
  • pH: 3.87
  • TA: 4.3 g/L
  • Appellation: Columbia AVA, Washington
  • Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
  • Aging: Neutral French puncheons with weekly bâtonnage
  • Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.

WINEMAKING NOTES:
90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy. 

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>

Butternut squash and apple soup with melted cheese croutonsButternut Squash and Apple Soup

SOUP INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 large butternut squash, peeled, seeded and roughly chopped
  • 4 small red apples, peeled, cored and chopped
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups vegetable or chicken stock, low-sodium
  • 1 cup heavy whipping cream or whole milk
  • Kosher salt and freshly ground pepper
  • 1 tablespoon lemon juice

CROUTONS INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 12 baguette slices
  • ½ cup grated Gruyère cheese
  • 1 teaspoon minced thyme
  • Kosher salt and freshly ground black pepper

SOUP DIRECTIONS:

  1. Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
  2. When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
  4. Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
  5. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
  6. Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
  7. Add lemon juice and taste and season with salt and pepper.

CROUTON DIRECTIONS:

  1. Preheat a broiler.
  2. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
  3. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.

SERVING:

  1. Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe courtesy of Sur La Table – All Rights Reserved.

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September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Bold wine Style logoSonder Field Blend wine bottleSonder Wines
Field Blend
Columbia Valley, Washington

BOLD WINE STYLE

Red fruits and bright blue berries, notes of garrigue and spices. Classic characteristics of a Côte du Rhône wine, with a lively and refreshing palate.  

WINE DETAILS:

  • Varietals: Counoise, Grenache, Cinsault, Viognier, Roussanne
  • Alcohol: 12.5% alcohol / volume
  • pH: 3.74
  • TA: 5.5 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Vineyards: Andrews Family, Coyote Canyon, Horse Heaven Hills
  • Fermentation: Whole berry with 5-day cold soak under dry ice followed by native yeasts, minimal sulfites added
  • Aging: 5 months in mix of neutral French puncheons and stainless steel
  • Pairings: Food friendly, shines with roasted or grilled meats and rustic dishes. Enjoy with Comté, Gruyère or Aged Gouda cheese.

WINEMAKER NOTES:
“This blend of red and white grapes is one of the last wines we harvest. Our goal is to find the perfect moment when the red and white grapes are in harmony, balancing the vibrant fruit flavors and acidity. The result is a crisp and fresh wine.” — Riley Miller

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place.  Learn more at Sonder Wines>

Pork grilled peaches with herb couscous dish

Harissa-Honey Grilled Pork Tenderloin with Charred Peaches and Herbed Couscous

PORK INGREDIENTS:

  • 1 ½ lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon harissa paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

CHARRED PEACHES INGREDIENTS:

  • 3 ripe but firm peaches, halved and pitted
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • pinch of salt

HERBED COUSCOUS INGREDIENTS:

  • 1 cup pearl couscous
  • 1 ½ cups chicken stock
  • 2 tablespoons chopped fresh mint
  • 2 tablespoon chopped parsley
  • 2 tablespoon toasted sliced almonds
  • zest of one lemon
  • juice of ½ lemon
  • 2 tablespoons olive oil

DIRECTIONS:

  1. Whisk together olive oil, honey, harissa, Dijon, paprika, cumin, salt and pepper.
  2. Rub mixture over pork tenderloin. Let stand for 20–30 minutes.
  3. Heat grill to medium-high.
  4. Grill pork about 4–5 minutes per side, turning until browned and the internal temperature reaches 145°F.
  5. Remove and rest for 10 minutes.
  6. Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until nicely charred. Turn briefly.
  7. Meanwhile, cook pearl couscous in chicken stock according to package directions.
  8. Toss warm couscous with mint, parsley, almonds, lemon zest, lemon juice and olive oil.
  9. Slice pork into medallions.
  10. Serve over couscous with grilled peaches alongside. Drizzle the peaches with a tiny bit of honey just before serving.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe WineStyles – All Rights Reserved.

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Capital Call Cashflow Red Blend

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AUGUST WINE CLUB:

Mellow style logoCapital Call Vintners Cashflow Red Blend bottleCapital Call Vintners
Cashflow
Red Blend
Red Mountain, Washington

MELLOW WINE STYLE

Aromas of cherry and blackberry, then highlights of white pepper. Bold cherry/currant jam flavors followed by a hint of allspice, with a through note of minerality. This medium-bodied blend amplifies the prominent cherry/currant jam notes, while easy tannins offer a successful pairing with lighter fare, including a BLT sandwich or a Cobb salad. Perfect with lunch on a Saturday.

WINE DETAILS:

  • Varietals: 45% Merlot, 20% Cabernet Franc, 20% Cabernet Sauvignon, 10% Malbec, 5% Petit Verdot
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.97
  • TA: 4.8 g/L
  • Appellation: Red Mountain AVA, Washington
  • Harvest Date: October 8th-November 8th
  • Cold Soak: 3 days
  • Yeast Strain: NT-116, RP15 & BM4X4
  • Total Skin Contact: 21 days
  • Malolactic Fermentation: Native Malolactic, Barrel Fermented
  • Aging Program: 21 months, 27% New French Oak and 73% Neutral Oak
  • Accolades:
    • Gold Award Winner – 2026 San Francisco Chronicle Wine Competition 
    • Best of the NW – 2025 Gold Medal Sip Magazine
Capital Call Vintners Founders

Capital Call Vintners: Steve Bruere (left), Nikki Bruere (middle), Alan Busacca (right)

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

BTL-sandwich-table-blogBLT with Bacon Tomato Jam

INGREDIENTS:

  • 8 slices white bread, toasted
  • ½ cup mayonnaise, divided
  • ½ cup tomato bacon jam, divided
  • 8 slices bacon, cooked crispy, divided
  • 2 cups romaine lettuce, divided
  • 2 large tomatoes, sliced, divided

DIRECTIONS:

  1. On one side of each slice of toast, spread a tablespoon of mayonnaise.
  2. To four of the slices of toast, add 2 tablespoons of tomato bacon jam on top of the mayonnaise.
  3. Top the tomato bacon jam with 2 slices of bacon, a few leaves of Romaine lettuce, and 2-3 tomato slices.
  4. Cover with a slice of the remaining four slices of toast, mayonnaise side down. Repeat to make the other three sandwiches.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Amanda Rettke of I Am Homesteader – All Rights Reserved.

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Capital Call Cashflow Sauvignon Blanc

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Capital Call Vintners Cashflow sauvignon blanc bottleAUGUST WINE CLUB:

Silky styleCapital Call Vintners
Cashflow
Sauvignon Blanc
Columbia Valley, Washington

SILKY WINE STYLE

The Cashflow Sauvignon Blanc showcases the versatility of the grape when grown in a warmer climate. Enjoy aromas of citrus, pears, and apricots, balanced with the tart and acidic mouthfeel you love in a Sauvignon Blanc. It’s fresh, lively and clean – the perfect beverage for Summer.  The subtle grapefruit essence invites a pairing with brunch; perfection with a gruyere/shallot omelette or Eggs Benedict.

WINE DETAILS:

  • Varietals: 100% Sauvignon Blanc
  • Alcohol: 13.5% alcohol / volume
  • Residual Sugar: 0 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Bottling Date: March 24th

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of our diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

gougeres-cheese-puffs-summer-blogGougères (French Cheese Puffs)

INGREDIENTS:

  • 1 cup (250ml) water
  • 80g / 5.5 tbsp butter , unsalted, cut into 1.5 cm / 0.5″ cubes
  • 1 cup (150g) flour, plain / all purpose
  • ¾ tsp salt, kosher/cooking salt
  • pinch nutmeg (powder or freshly grated)
  • pinch black pepper
  • 4 eggs (~60 – 65g / 2oz each)
  • 200g / 2 cups Gruyère cheese, freshly shredded

Topping:

  • 50g / 1/2 cup Gruyere cheese, extra , freshly shredded
  • 1 egg yolk, for brushing

DIRECTIONS:

  1. Preheat the oven to 425°F. Lightly grease 2 trays then line with parchment / baking paper.
  2. Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
  3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
  4. Return to stove on LOW heat and mix for 1 minute (this dries the mixture out).
  5. Remove from stove, leave for 2 minutes.
  6. Add 1 egg, mix vigorously until incorporated – batter splits at first, but it always comes together.
  7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
  8. Stir in 2 cups cheese.
  9. Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger – good for dunking)
  10. Brush with yolk, then top with a pinch of reserved Cheese for topping.
  11. Bake 25 minutes.
  12. Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
  13. Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Recipetineats – All Rights Reserved.

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 >

August Wine Club Pairing Recipe

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AUGUST WINE CLUB:

Bold wine Style logoCapital Call Vintners Cashflow Cabernet bottleCapital Call Vintners
Cashflow
Cabernet Sauvignon
Red Mountain, Washington

BOLD WINE STYLE

This wine has bold aromas of chocolate-covered cherries and fig, with a hint of cedar, followed by clove. Its fruit-forward flavors lead with currant jam and boysenberry cobbler. It maintains the wine’s signature earthiness from Red Mountain, leading with wet granite and dried fall leaves. It has balanced tannins that give a tingly finish. 

WINE DETAILS:

  • Varietals: 92% Cabernet Sauvignon, 5% Petit Verdot, 2% Malbec
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.9
  • TA: 5.2 g/L
  • Appellation: Red Mountain AVA, Washington
  • Harvest Date: October 27-November 8th
  • Cold Soak: 3 days
  • Yeast Strain: NT-116, RP15 & BM4X4
  • Total Skin Contact: 21 days
  • Malolactic Fermentation: Native Malolactic, Barrel Fermented
  • Aging Program: 21 months, 33% New French Oak and 67% Neutral Oak
Capital Call Vintners Founders

Capital Call Founders: Steve Bruere (left), Nikki Bruere (middle), Alan Busacca (right)

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of their diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

roasted-portobello-summer-blogRoasted Portobello Carpaccio

INGREDIENTS:

  • 3 large portobellos, sliced thin
  • ½ cup Filippo Berio organic extra virgin olive oil
  • 2 tbsp sun-dried tomatoes
  • 2 tbsp crushed roasted walnuts
  • 1 cup arugula
  • 1 tsp red wine vinegar
  • fresh lemon juice
  • salt
  • black pepper
  • paprika
  • parmesan cheese, for grating

DIRECTIONS:

  1. Toss sliced portobellos with ¼ cup Filippo Berio olive oil — season with a few dashes salt, black pepper, and paprika.
  2. Lay portobellos flat on a large baking sheet and brush with additional olive oil. You want each piece of portobello to have some olive oil on it. Roast at 375°F for about 25 minutes, or until mushrooms are tender and slightly golden at the edges.
  3. When mushrooms are almost at time, toss arugula with 1 tsp of olive oil and red wine vinegar, along with salt and pepper to taste.
  4. Let mushrooms cool slightly then layer on a plate in a circle.
  5. Top with sun-dried tomatoes, crushed walnuts, and a squeeze of fresh lemon juice.
  6. Pile the arugula salad in the center and generously grate parmesan over the whole dish. serve immediately on its own or with bread.

Information & Photos © Capital Call Vintners – All Rights Reserved.
© Recipe courtesy of Cristy Wang – All Rights Reserved.

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 >

Giustini Wines Patù

Posted on by

JULY WINE CLUB:

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

BOLD WINE STYLE

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

WINE DETAILS:

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

ABOUT THE WINERY:

Federico Papapodoli

Federico Papapodoli

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

focaccia-rustica-close-up-recipe

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

INGREDIENTS:

For the bread dough:

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

For the filling:

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

DIRECTIONS:

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

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

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 >

Giustini Wines Illuminato

Posted on by

JULY WINE CLUB:

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

SILKY WINE STYLE

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

WINE DETAILS:

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

ABOUT THE WINERY:

Giuseppe Papapodoli protrain

Giuseppe Papapodoli

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

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

INGREDIENTS:

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

DIRECTIONS:

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

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

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

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

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July Wine Club Pairing Recipe

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JULY WINE CLUB:

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

BOLD WINE STYLE

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

WINE DETAILS:

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

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

Giuseppe Papadopoli

ABOUT THE WINERY:

Salvatore Papapodoli protrait

Salvatore Papapodoli

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

grilled-tomatoes-burrata-dishGrilled Tomatoes and Burrata

INGREDIENTS:

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

DIRECTIONS:

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

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

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Skylark Wine Company Alondra Syrah

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JUNE WINE CLUB:

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

MELLOW WINE STYLE

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

WINE DETAILS:

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

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

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

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

INGREDIENTS:

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

DIRECTIONS:

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

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

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