Category Archives: Recipes

Broken Earth Cabernet Sauvignon

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French-Dip-Sandwich-House-of-Nash-EatsSlow Cooker French Dip Sandwiches

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 ½ to 3 pounds beef chuck roast
  • kosher salt
  • freshly ground pepper
  • 2 (1-ounce) packages dry onion soup mix
  • 2 cups water
  • 2 (14.5-ounce) cans beef broth
  • 6-8 slices Swiss or Provolone cheese
  • 6-8 crusty rolls like ciabatta

DIRECTIONS:

  • Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
  • When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
  • Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
  • When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

© Recipe courtesy of House of Nash Eats.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabSauv_TastingNotesBroken Earth Winery
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

This Cabernet Sauvignon has aromas of Maraschino cherries and a tannic mouthfeel with notes of chocolate, cherries, leather, and tobacco. This wine pairs well with rich red meats, like ribeye, prime rib, and roast beef.

WINE DETAILS:

  • Varietal: Cabernet Sauvignon
  • Analysis: 14.5% alcohol / volume
  • pH: 3.45
  • Total Acid: 7.42 g/l
  • Residual Sugar: 2.0 g/l
  • Harvest Date: Oct. 2019
  • Bottling Date: March 2022
  • Awards: 91 pts. – Wine Enthusiast

WINEMAKING NOTES:
California Certified Sustainable logo“For our Estate range of wines, we take the best parcels of each variety and individually handle them to allow the true personalities of each block to be preserved. This wine has the benefit of having our most prestigious Cabernet Sauvignon blocks as part of its blend. Blocks 4C and 4D form 33% of this wine. These blocks are normally designated for our Reserve Cabernets but were chosen for our Estate wine this vintage.

The fruit was harvested over a period of 16 days commencing in October 2019, with dates depending on clonal and site differences to ensure all components are at their peak. Following fermentation, the wine was transferred to new French oak barriques with tight grain for 17 months on average before blending and preparation for bottling.” – Winemaker, Chris Cameron

Information and Photos © Broken Earth Winery – All Rights Reserved.

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Broken Earth Limited Release Vermentino

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Grilled-Romaine-Caesar-Family-Style-FoodGrilled Romaine Lettuce Caesar Salad

INGREDIENTS:

 Caesar salad dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 grated garlic clove
  • 2–3 oil-packed anchovies finely chopped
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground pepper

Romaine Salad:

  • 2 heads romaine lettuce hearts
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • ¼ cup grated Parmesan cheese

DIRECTIONS:

  • For the Dressing: Combine all ingredients for the dressing in a bowl. Whisk together until smooth and combined. Alternatively, place the ingredients in a blender or food processor and blend, or place in a lidded jar and shake well. The dressing can be made up to 5 days ahead. Store refrigerated.
  • Make the Salad: Trim a slim piece off the stem end of each romaine head — be sure to keep the stem intact. Remove any outer leaves that are damaged or discolored.
  • Cut each romaine heart in half.
  • Drizzle olive oil over the cut sides of the lettuce, or use a pastry brush. Don’t be shy about the quantity of oil — it adds flavor, color and helps the lettuce to release from the hot pan. Sprinkle some salt and black pepper over the cut sides.
  • Place a large 12-inch skillet (non-stick or cast iron) over medium-heat heat. When a drop of water sizzles in the pan, add the romaine hearts, cut-side down. Cook until the lettuce is browned and smells pleasantly nutty, 3-5 minutes.
  • Using tongs, gently transfer the romaine halves to a serving platter. Drizzle some of the dressing generously over the lettuce and sprinkle with the cheese. Serve the salad with a knife and fork, with the remaining dressing on the side.

© Recipe and Photo courtesy of Family Style Food. All rights reserved.

AUGUST WINE CLUB:

Crisp Wine StyleLR_20_Vermentino_BottleBroken Earth Winery
Vermentino 2020
Limited Release
Paso Robles, California

CRISP WINE STYLE

The release of this wine has been met with great acclaim, including a 93 point (and Editor’s Choice) rating in Wine Enthusiast. A great drink on its own, it also pairs wonderfully with many types of foods. For those who enjoy sardines, this is a real surprise.

WINE DETAILS:

  • Varietals: Vermentino
  • Analysis: 13.64% alcohol / volume
  • pH: 3.36
  • Residual Sugar: 2.0 g/l
  • Total Acid: 5.9 g/l
  • Harvest Date: September 2020
  • Bottling Date: May 2021
  • Awards: 93 points – Wine Enthusiast , 2020

WINEMAKING NOTES:
California Certified Sustainable logo“It is considered that Vermentino found its origins in Italy, confirmed recently by DNA Typing. It is prevalent in the region of Liguria but has gained much prominence on the island of Sardinia and more recently Tuscany. Vermentino has started to emerge in new world producers from Australia and California. The variety’s ability to adapt to a range of climates has great appeal and it certainly has found a home in the Paso Robles region.

Our Estate Vermentino Block 3F was planted in 2012 and the 5.02 acres has 10’ x 5’ spacings and utilizes a simple vertical shoot positioning (VSP) canopy. The variety enjoys the warmth of the region and typically ripens early, usually producing wines around 13 – 13.5% alcohol. The 2020 Vermentino was harvested at 24.1 Brix and underwent an extended ferment at a controlled, quite low temperature of 60ºF.

The cooler ferment guarantees the retention of the more subtle aromas and flavors that are typically absent in warmer conditions in the cellar. This wine has exhibited the greatest depth and complexity so far and its amazing texture shows how versatile the variety can be. Starting with lifted citrus – like aromas, the prettier characters emerge as the wine opens up. Hints of orange peel, elderflower and green melons lead into an equally enticing palate. Great length of flavor, bright acidity and the tiniest hint of skins at the finish exemplify the ‘complete’ wine.

The wine is produced using reductive techniques, employing the only totally inert gas membrane press in the USA at the time. Oak is not used to ensure freshness is maintained and the fruit harmony is not disrupted.” – Winemaker, Chris Cameron

Information © Broken Earth Winery – All Rights Reserved.

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August Wine Club Pairing Recipe

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Grilled Sausages with Summer Vegetables

INGREDIENTS:

  • ¾ cup peach preserves
  • ½ cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh ginger root
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)

DIRECTIONS:

  1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into ½ inch thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with ½ cup of the sauce and toss to coat.
  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
  4. Cut vegetables into bite-sized pieces. Toss with additional ¼ cup sauce; keep warm.
  5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160°F for pork sausages (165°F for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

© Recipe courtesy of Nancy Daugherty on Taste of Home.
© Photo courtesy of  Taste of Home – All rights reserved.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabFranc_TastingNotesBroken Earth Winery
Cabernet Franc
Paso Robles, California

BOLD WINE STYLE

From Broken Earth’s estate vineyards, this crop of Cabernet Franc was a much anticipated one. It has a very robust style that retains elegance and finesse. It is quite firm on the palate, but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense, reflecting the wines brooding nature. Bright natural acidity will ensure this wine ages for many years.

WINE DETAILS:

  • Varietal: Cabernet Franc
  • Analysis: 14.5% alcohol / volume
  • pH: 3.47
  • Total Acid: 7.5
  • Residual Sugar: 3.0 g/L
  • Harvest: September
  • Bottling: March
  • Awards: 92 Points – Wine Enthusiast, 2019

WINEMAKING NOTES: 
“Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and St. Émilion, although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited, to release this 100% varietal.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH WINERY:
Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Information & Photos © Broken Earth Winery – All Rights Reserved.

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Thelema Mountain Red

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Grilled BBQ Chicken PizzaGrilled BBQ Chicken Pizza

INGREDIENTS:

  • 1 pound pizza dough raw
  • all-purpose flour for dusting dough
  • olive oil for brushing on grill and pizza
  • ½ cup barbecue sauce
  • 1 ¼ cups mozzarella shredded
  • ½ cup smoked gouda shredded
  • ⅓ cup roma tomato, ¼-inch thick slice
  • ⅓ cup green bell peppers, ¼-inch thick slice
  • ⅓ cup red onions, ¼-inch thick slice
  • ½ cup corn fresh, canned or defrosted frozen
  • 2 slices bacon cooked, diced
  • 1 cup cooked chicken breast ¼-inch thick slice
  • ¼ cup green onions thinly sliced

DIRECTIONS:

  1. On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
  2. Make sure the bottom of the dough is floured and not sticking to the paper.
  3. Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
  4. Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
  5. Brush the top of the dough with olive oil.
  6. Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
  7. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. 
  8. Cook for an additional 1 to 2 minutes uncovered if needed.
  9. Turn all of the burners heat down to medium-low.
  10. Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
  11. Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
  12. Check the bottom of the crust halfway through to make sure it doesn’t burn too much. 
  13. Top pizza with sliced green onions and more barbecue sauce if desired.
  14. Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

© Recipe courtesy of Jessica Gavin.

JULY WINE CLUB:

Mellow style logoThelema mountain red wine bottleThelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

  • Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
  • Analysis: 14% alcohol / volume
  • Residual Sugar: 2.2 g/l
  • pH: 3.51
  • Total Acid: 5.4 g/l
  • Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

  • Rootstock: 101-14, R99
  • Soil Type: Tukulu / Glenrosa
  • Age of Vines: Planted 2004-2006
  • Trellising: Vertical Hedge
  • Pruning: 2-bud spurs
  • Yield: 11.8 tons per hectar
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Grape Sugar: 23.8-25.1ºBalling
  • Acidity: 5.48 g/l – 7.18 g/l
  • pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

  • Yeasts: NT50 / Alchemy 3 / ICV Gre
  • Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
  • Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Information and Photos © Thelema Mountain Vineyards – 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!

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Thelema Mountain White

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Grilled OystersGrilled Oysters with White Wine Butter Sauce

INGREDIENTS:

  • 12 shucked Atlantic or Pacific oysters

White Wine Compound Butter:

  • 1 stick unsalted butter, room temperature
  • 1 clove garlic, finely grated (try a microplane grater to finely grate the garlic so there are no chunks)
  • 1 tablespoon dry white wine
  • 1 tablespoon diced chives
  • 1 teaspoon kosher salt
  • ½ tablespoon finely diced parsley

DIRECTIONS:

  1. Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 500ºF.
  2. For the Compound Butter: Combine all ingredients in small bowl with a fork. Use 1 heaping teaspoon of compound butter per oyster. Reserve some to add more after they come off the grill.
  3. Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
  4. Place one heaping teaspoon of the butter into each oyster.
  5. Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves or tongs. However, tongs can be difficult with the edges of oysters causing the liquid to fall out.
  6. Serve warm in the half shell over a plate that has been layered with coarse salt.

© Recipe courtesy of Vindulge.

JULY WINE CLUB:

Crisp Wine StyleThelema-Mountain-White-bottleThelema Mountain Vineyards
Mountain White
Stellenbosch, South Africa

CRISP WINE STYLE

This vibrant aromatic wine exhibits beautiful passionfruit and gooseberry aromas which merge with hints of apricot and melon on the nose. The palate is medium bodied with a crisp clean finish. The Sauvignon Blanc provides fresh, natural acidity, while the Viognier adds palate weight, layers of complexity and depth to the wine.

WINE DETAILS:

  • Varietals: 90% Sauvignon Blanc, 10% Viognier
  • Analysis: 13.5% alcohol / volume
  • Residual Sugar: 1.4 g/l
  • pH: 3.22
  • Total Acid: 6.7 g/l
  • Food Pairing: Cheeses, oysters or delicate fish like sole

VITICULTURAL PRACTICES:

  • Root stock: 101-14
  • Soil type: Tukulu / Glenrosa
  • Age of vines: Planted 2005, 2006
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Irrigation: Supplementary drip
  • Grape sugar: 22.5ºB
  • Acidity: 7.6 g/l
  • pH at harvest: 3.24

WINEMAKING PRACTICES:

  • Yeasts: Vin7 / QA23
  • Fermentation temp: 57.2ºF
  • Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 41°F) to cool the fruit down, received a dose of pectolytic enzymes, as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation, and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. They inoculate with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 5 months after which the winery team will rack them and add a light fining to clean them up a bit for evaluation. After tasting, their winemaking team decides on the final blend, the blend is made and the wine is prepared for bottling.
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
The name Thelema comes from the monk, François Rabelais, a doctor and writer in sixteenth-century France who imagined a utopian abbey on the banks of the Loire. Contrasting to the religious orders of his day, this community admitted both men and women, and encouraged them to live together in great luxury. Only one law governed its members: “Fay ce que couldras” – “Do what thou wilt!”. This was the Abbey of Thélème. Here, Rabelais spent a lot of his time thinking and writing about wine. Some of his most memorable quotes being, “Wine is the most civilized thing on earth”, and “Never did a great man hate good wine”. Thus, the name of the vineyard on the slopes of the Simonsberg Mountain. Learn more about the winery history here.

Information © Thelema Mountain Vineyards – All Rights Reserved.

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July Wine Club Pairing Recipe

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Smash Burger PhotoSmoked Gouda Smash Burgers

INGREDIENTS:

  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 4 to 6 ounces smoked gouda cheese thinly sliced
  • buns for serving
  • lettuce tomato, red onion (whatever else you like)

(For the House Sauce):

  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1 tablespoon your favorite BBQ sauce

DIRECTIONS:

  1. Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. Form into balls so they smash into a more circular burger, but it’s not necessary.
  2. Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.
  3. Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly. Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about ½ inch in thickness (or a little less if you wish) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.
  4. Remove the burgers with a spatula and serve immediately with the house sauce, on buns, with lettuce, tomato and onion if you wish.
  5. (For the House Sauce): Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.

© Recipe courtesy of How Sweet Eats.

JULY WINE CLUB:

Bold wine Style logoThelema-Shiraz-bottleThelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa

BOLD WINE STYLE

Aromatic and inviting, this flavorful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterized by versatility, demonstrating a smooth, soft palate with a savory finish.

WINE DETAILS:

  • Varietal: Shiraz
  • Analysis: 13.5% alcohol / volume
  • pH: 3.48
  • Residual Sugar: 2.1 g/L
  • Total Acid: 5.5 g/L
  • Food Pairing: Grilled meats, meaty casseroles and mature cheeses

VITICULTURAL PRACTICES:

  • Varietal: Shiraz, clone SH99/SH9C/SH1A
  • Root stock: 101-14, R110
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2000 & 2001
  • Plant density: 2300-3200 vines per hectare
  • Trellising: VSP & Guyot
  • Pruning: 2-bud spurs every 12cm & cane pruning
  • Yield: Approximately 11.2 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
  • Grape sugar: 23.2-24.2 *B
  • Acidity: 5.0 g/l
  • pH at harvest: 3.4-3.5

WINEMAKING PRACTICES: 

  • Yeasts: Enoferm Syrah
  • Fermentation temp: 78.8-80.6ºF
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
  • Mood Maturation: 18 months in barrel, 30% new French and the balance in older barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker, Gyles Webb, and the help of his wife’s family, the McLean’s, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 90’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the Southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.

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Two Mountain Tempranillo

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BBQ pork with cheesy grits

BBQ Pork with Cheesy Grits

INGREDIENTS:

  • 3 cups of water
  • 1 cup stone ground yellow grits
  • 1 tsp of salt
  • ¼ tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups rib meat from leftover pork ribs
  • ¾ cup BBQ sauce

DIRECTIONS:

  1. In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  2. Gradually add the grits to the boiling water using a whisk to prevent any lumps.
  3. Lower the heat to simmer and cook for 20 minutes.
  4. While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  5. Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  6. Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

© Recipe courtesy of Kevin is Cooking.

JUNE WINE CLUB:

Mellow style logo2-Mountain-Tempranillo-bottleTwo Mountain Winery
Tempranillo
Yakima Valley, Washington

MELLOW WINE STYLE

The Two Mountain Tempranillo opens with hints of overripe fig, forest-fresh Hemlock, and a smidge of toasted pine nuts. It is then followed by dried tobacco, sun-dried tomatoes, and coriander dust. Once you have been tantalized by the aromatics, the palate is treated to soft tannins mixed with nice acid, a touch of subtle oak and flavors of rich earth, dark huckleberry, sage and a freshly rolled cigar. This is definitely an old world-esque Tempranillo from the new world Washington State. Be prepared, be very prepared.

Varietal: 100% Tempranillo
Analysis: 13.9% alcohol / volume
Appellation: Yakima Valley, Washington
Vineyard: Various Estate Vineyard Plots
Production: 200 cases

About Two Mountain Winery:

“Our name, Two Mountain Winery, is inspired by the majestic views of Mt. Adams and Mt. Rainier which serve as the backdrop of Copeland Vineyard. It’s a simple moniker that reflects our minimalistic approach to growing and making wine with a proud nod to the incredible valley in which we farm.

There’s something uniquely fulfilling in working the same ground as our uncle, grandfather, and great- grandfather. It would be easy to take this humble life for granted, but we consider our role as growers to be more than just wine grape production. We have an obligation to operate in a way that ensures the next generation inherits a world worthy of their potential. Becoming Washington State’s first certified sustainable vineyard not only validates our efforts as growers, but reminds us of how fortunate we are to be surrounded and supported by an incredible team that is committed to making the right decisions for our land, our planet, and our customers.

We like to joke that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land, but it really is the truth. We love this life, and we’re lucky to have it. We hope that shines through in our wines and that you enjoy them as we prefer—with friends and family.” – The Brothers, Matthew & Patrick Rawn

Information © Two Mountain Winery – All Rights Reserved.

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Two Mountain Winery Rosé

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Homemade,Cheesy,Pull,Apart,Bread,With,Garlic,And,ParsleyCheese and Garlic Pull Apart Bread

INGREDIENTS:

  • 1 crusty loaf , preferably sourdough or Vienna
  • 1 cup shredded Mozzarella cheese (or other melting cheese)
  • 1 stick (8 tbsp) unsalted butter, softened
  • 2 large garlic cloves, minced
  • ¾ tsp salt
  • 1 tbsp fresh parsley, finely chopped

DIRECTIONS:

  1. Preheat the oven to 350ºF.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into one inch diamonds but do not cut all the way through the bread.
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Brush surface with remaining butter. 
  6. Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 – 10 minutes more to make the bread nice and crusty.
  7. Serve immediately.

© Recipe courtesy of RecipeTin Eats.

JUNE WINE CLUB:

Two-Mountain-Winery_2022_Rosé_bottle_imageTwo Mountain Winery
Rosé
Yakima Valley, Washington

FRUITY WINE STYLE

The Two Mountain Rosé blooms with ripe wild strawberry, a touch of watermelon and hints of fragrant violet. Not to be outdone, the palate explodes with rich, red fruit and balanced acid, making it a natural to sip on its own or with a fresh baguette and your formage of choice. Rattan bistro chair optional.

Sustainable_WineryVarietal: 62% Cabernet Sauvignon, 33% Cabernet Franc
Analysis: 13% alcohol / volume
Vineyard: Portteus Vineyard, Copeland Vineyard
Aging: 100% Stainless Steel Tanks
Production: 794 cases

About the Vineyards:

Today, Two Mountain Winery operates 300 acres of vineyards and 100% of their wines come from their estate acreage. Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. The Cascade Mountain Range provides a wonderful rain-shadow effect on the vineyard. Two Mountain Winery has warm sites with ideal 190-day growing seasons and annual precipitation between six to seven inches in total. Learn more about their vineyards here.

Two Mountain Rawn brothers in the vineyard with their dogs

Brothers Matthew Rawn (Winemaker) and Patrick Rawn (Vineyard Operations) with Cash (black Lab) and Fievel.

About Two Mountain Winery:

Two Mountain logoTwo Mountain Winery produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Two Mountain Vineyard

© Two Mountain Winery – Vineyard

Information © Two Mountain Winery – All Rights Reserved.

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June Wine Club Pairing Recipe

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Organic,Roasted,Grilled,Eggplant,With,Parsley,And,GarlicGarlic & Herb Grilled Eggplant

INGREDIENTS:

  • 2 eggplants
  • 2 tsp salt
  • ½ cup extra virgin olive oil
  • 3 cloves garlic crushed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • ½ tsp pepper
  • ¼ tsp salt

DIRECTIONS:

  1. Cut the eggplant into ¼ inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture. 
  2. Preheat the barbecue to medium heat.
  3. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. 
  4. Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. 
  5. Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge. 

© Recipe courtesy of Every Last Bite.

JUNE WINE CLUB:

Bold wine Style logoTwo-Mountain-Winery_2020_Syrah_bottleTwo Mountain Winery
Syrah
Yakima Valley, Washington

BOLD WINE STYLE

Whoa, Paradise City—in a bottle! Blue fruit, graham cracker spice and the bad a#$ richness of wet tobacco leaves are sprinkled with a touch of black pepper to create some sweet, aromatic chords. These flavors are followed by a blackberry/bing cherry fruit melody, with a touch of cola, cedar leaf, and a savory herb mélange. This wine has a very pretty oak, great acid and supple tannins.

Sustainable_WineryVarietal: 100% Syrah
Analysis: 13.9% alcohol / volume
Vineyard: Copeland Vineyard, Schmidt Vineyard
Aging: 22 months – 100% French (40% new)
Production: 528 cases

Matthew Rawn – Winemaker, Director of Sales and Marketing
Matt Rawn

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations
Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

Two Mountain Building

About Two Mountain Winery:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines. Learn more here.

Information © Two Mountain Winery – All Rights Reserved.

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Pomar Junction Grenache Blanc

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Baked ChickenHerb Baked Chicken

INGREDIENTS:

  • 2 lbs. chicken drumsticks, pat dried with paper towel
  • 1 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. dried basil
  • ¼ tsp. cayenne pepper
  • 1 tsp.kosher salt
  • fresh black pepper, to taste

DIRECTIONS:

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
  2. In a small bowl, mix together all of the spices and set aside.
  3. Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
  4. Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
  5. Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.

© Recipe courtesy of Little Broken.

MAY WINE CLUB:

Silky stylePomar Junction Grenache Blanc wine bottlePomar Junction
Grenache Blanc
Paso Robles, California

SILKY WINE STYLE

The growing season was exemplary for this white southern Rhône grape. The vines produced generous amounts of full clusters, which were thinned to heighten the quality and focus the intensity of these grapes. The resulting wine dances with bright acidity, white pepper, and enticing tropical fruit flavors. Aroma of lemon cream and green apple, with stone fruit, honeydew and hints of citrus on the palate.

Varietal: 100% Grenache Blanc
Analysis: 13.99% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction Vineyard
pH: 3.29
TA: 6 g/L 
RS: 0.42
Aging: 4 Months
Cooperage: Neutral Oak
Winemaker: Jim Shumate
Pairing: Herb crusted pork loin, herb roasted chicken, Waldorf salad, brie and Swiss cheeses. For adventurous pairings, try spaghetti with oysters, butternut squash soup, or rabbit in a mustard sauce.
Cases Produced: 188

Vineyards:
Made entirely from hand-picked, estate-grown grapes from the hillsides of their Pomar Junction Vineyard with limestone shale rock soils. The cooling Templeton Gap breezes moderate summer temperatures and combine with their Linne Calado soils for ideal high-quality wine grape growing conditions.

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.

Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

Information © Pomar Junction Vineyard & Winery – All Rights Reserved.

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