Category Archives: Recipes

April Wine Club Pairing Recipe

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© Photo from the Olive Magazine

Portuguese Prego with Green Piri-Piri

INGREDIENTS:

  • Sandwich:
    • 1 clove garlic, crushed
    • 2 small rump steaks (about 150g each), all fat trimmed
    • 2 tbsp olive oil 
    • 1 tbsp sherry vinegar 
    • few stalks of flat-leaf parsley 
    • 2 ciabatta rolls, lightly toasted
    • 2 handfuls of Arugula 
  • Green Piri-Piri Sauce:
    • small handful of basil leaves
    • small handful of flat-leaf parsley leaves
    • 1 jalapeño, roughly chopped
    • 1 tbsp sherry vinegar
    • 2 spring onions, chopped, including green bits
    • ½ a clove of garlic, roughly chopped
    • ½ tsp granulated sugar

DIRECTIONS:

  • STEP 1: Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smooth everything together, then use a rolling pin to bash the steaks a few times. Leave to marinate for 1-2 hours. 

  • STEP 2: To make the sauce, put all the ingredients into the blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe, but will keep for a week in an airtight jar.

  • STEP 3: Heat a griddle or frying pan to high. Remove the steaks from the bag, brushing away the garlic and parsley stalks. Season the steaks well with salt and pepper, then sear the steaks for 2 minutes on each side. Set them aside on a plate to rest. Cut the ciabatta rolls in half, then toast on the griddle or frying pan. Then, put the ciabatta halves onto the plate, toasted side down, to soak up any juices. 

  • STEP 4: Slice the steaks, then top the rolls with the green sauce and arugula. Enjoy!

© Recipe courtesy of Olive Magazine.

APRIL WINE CLUB:

Bold wine Style logoCasadasGaeiras-VTCasa das Gaeiras
DOC Obidos Red
Lisboa, Portugal

BOLD WINE STYLE

The DOC Óbidos Red wine has distinct notes of blackberries and blackcurrant with hints of coffee, and subtle nuances of cloves and black pepper. All flavors are in balance with the body and freshness of the wine.

Varietal: Syrah, Touriga Nacional and Tinta Roriz
Analysis: 13.5% alcohol / volume
Region: Lisboa
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:

  • Gold in Berliner Wein Trophy 2020
  • 90 Points and Best Buy by Wine Enthusiast 2020

THE REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast, in a range not exceeding 40 km wide. This multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, cooler and wetter in the areas closer to the sea, warmer and drier in the areas protected by Montejunto mountain.

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras can be considered Parras Wines’ little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows their winemaker to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

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Reguta Ribolla Gialla

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Simple Seafood BisqueSimple Seafood Bisque

INGREDIENTS:

  • 1 lb. crawfish meat (or more shrimp and crab if unable to find)
  • 1.5 lb shrimp meat
  • ½ lb crab meat
  • 1 lb unsalted butter
  • 1 bunch green onions (white and green parts), finely chopped
  • ½ cup All-Purpose Flour
  • 1 qt heavy cream
  • 1 qt half and half
  • 1 16oz can creamed corn
  • 1 ½ tsp Tony’s Cajun Seasoning
  • 1 tsp Old Bay Seasoning
  • 1 tsp salt, to taste
  • 2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper

DIRECTIONS:

  1. In a large pot, melt butter and saute onions.
  2. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated.
  3. Add remaining ingredients and simmer for 40 minutes, stirring frequently.
  4. Serve with white wine and a good loaf of sour dough bread.

© Recipe courtesy of Holly Erickson & Natalie Mortimer of The Modern Proper.

MARCH WINE CLUB:

Silky styleReguta_Ribolla-Gialla-wine-bottleReguta
Ribolla Gialla
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color, the Ribolla Gialla has a nose that is delicate and well expressed with notes of wild flowers, herbs, and grapefruit. The palate is slightly sour, fresh and has an elegant mouth feel.

Varietal: Ribolla Gialla
Analysis: 12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings: Pair with cold appetizers with sour or sweet sauces, cream soups, vegetables, main courses, and fish dishes.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes.  

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

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March Wine Club Pairing Recipe

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Short-Rib-Mac-and-CheeseShort Rib Mac and Cheese

INGREDIENTS:

  • Short Ribs:
    • 1 tablespoon olive oil
    • 3 pounds bone-in beef short ribs
    • 1 small yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 1/2 cups red wine
    • 1 6-ounce can tomato paste
    • 1 1/4 cups beef broth
    • 4 sprigs fresh thyme
    • Salt and pepper
  • Mac and Cheese:
    • 8 ounces of Penne
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 8 ounces white cheddar cheese, freshly grated
    • 4 ounces gruyere cheese, freshly grated
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/4 cup panko breadcrumbs
    • Salt and pepper
    • Fresh thyme sprigs for garnish

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • *Keep in mind the short ribs will take about 8 hours in the slow cooker. Prepare overnight or in the morning.*
    • Heat a large cast iron skillet over medium-high heat, add the olive oil. Season the short ribs with salt and pepper, and add the ribs to the skillet. Sear the ribs on all sides for about a minute. Remove, then place the ribs in the crockpot.
    • Add the onion, garlic, red wine, tomato paste, beef broth, and thyme sprigs to the crockpot. Season with salt and pepper. Cover and cook on low for 8 hours, or on high for 6 hours.
    • Once the short ribs are done cooking, they should easily fall off the bone. Remove the ribs from the crockpot, discard any of the fat and the bones, and use two forks to shred the ribs into pieces. You can either put the shredded short ribs back into the crockpot to keep warm, or transfer them to a bowl while you prepare the mac and cheese.
  • FOR THE MAC AND CHEESE:
    • Preheat the oven to 350 degrees F.
    • Bring a large pot of salted water to a bowl, and cook the pasta. It is recommended to undercook the pasta by 2-3 minutes, because it’s going to cook more in the oven. Drain the pasta and set aside.
    • In a large pot, melt the butter over medium-high heat. Add the flour, and whisk until well combined to create a roux, until golden and fragrant.
    • In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant. Pour in the milk, whisking constantly until the mixture thickens, and cook about 3-5 minutes. Reduce heat to medium-low, and add in the all of the cheddar and 2 ounces of the gruyere cheese, stir until the cheese melts. Season with chili powder, paprika , salt and pepper. Stir in the cooked pasta and the shredded short ribs.
    • Transfer the mixture to a cast-iron skillet or a baking dish. Top with the panko breadcrumbs and the remaining gruyere cheese. Bake until the top is golden and the cheese is melted, about 15-20 minutes. Garnish with fresh thyme!

© Recipe courtesy of Michelle of The Secret Ingredient Is.

MARCH WINE CLUB:

Reguta_Pinot-Nero-wine-bottleMellow style logoReguta
Pinot Nero
Friuli, Italy

MELLOW WINE STYLE

The Reguta Pinot Nero is ruby red in color, reminiscent of mixed berries. The nose is delicate with notes of blueberry and black currant wrapped up in tender vanilla notes. The palate is full-bodied, yet elegantly balanced.

Varietal: Pinot Nero
Analysis: 12.5% alcohol / volume
Serving Temperature: 59ºF-68ºF
Food Pairings: Suitable for all red meats, game and aged cheeses.

ABOUT REGUTA:
The Reguta winery was founded in northern Italy near Verona, in 1928 by Ettore Anselmi. In 1950, the Anselmi family moved to Pocenia in the Italian region of Friuli-Venezia Giulia, where the winery is still owned and operated by the second and third generations – Giuseppe and Luigi Anselmi and their sons. The company boasts 250 hectares of vineyards and with their clayey soils and proximity to the Adriatic Sea, the have a microclimate that allows them to produce various varieties of both native and international grapes such as Refosco dal peduncolo rosso, Friulano, Pignolo, Ribolla Gialla or Verduzzo, and Merlot, Pinot Grigio, Chardonnay and Cabernet Sauvignon.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
 

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Reguta Merlot

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Simple Bolognese

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 1 medium onion coarsely chopped
  • 2 garlic cloves peeled and coarsely chopped
  • 1 celery stalk coarsely chopped
  • 1 carrot coarsely chopped
  • 1 pound ground chuck beef
  • 1 28-ounce can crushed tomatoes
  • ¼ cup flat-leaf Italian parsley chopped
  • 8 fresh basil leaves chopped
  • salt and freshly ground black pepper
  • ¼ cup freshly grated Pecorino Romano

DIRECTIONS:

  1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
  2. Add the celery and carrot and sauté for 5 minutes.
  3. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
  4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately ½ hour.
  5. Finish bolognese with Pecorino Romano.
  6. Add to your favorite pasta.

© Recipe courtesy of Giada de Laurentiis from Giadzy.

MARCH WINE CLUB:

Mellow style logoReguta
Merlot
Friuli, Italy

MELLOW WINE STYLE

The Reguta Merlot is ruby red in color, tending to garnet with age. The nose displays a vibrant, varietal perfume subtler when young, and becomes extremely pleasurable after aging.

Varietal: Merlot
Analysis: 12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings: Pair with meat based risotto or pasta, boiled meat, or rabbit stew.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

 

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Raised by Wolves 777 Chardonnay

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Delicious,Fish,Cakes,With,Dill,Closeup,In,A,Pan,OnMaryland Crab Cakes with Tartar Sauce

INGREDIENTS:

  • For the Crab Cakes:
    • 2 large eggs
    • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
    • 1-1/2 teaspoons Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Old Bay seasoning
    • 1/4 teaspoon salt
    • 1/4 cup finely diced celery, from one stalk
    • 2 tablespoons finely chopped fresh parsley
    • 1 pound lump crab meat (see note below)
    • 1/2 cup panko
    • Vegetable or canola oil, for cooking
  • For the Quick Tartar Sauce:
    • 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
    • 1-1/2 tablespoons sweet pickle relish
    • 1 teaspoon Dijon mustard
    • 1 tablespoon minced red onion
    • 1-2 tablespoons lemon juice, to taste
    • Salt and freshly ground black pepper, to taste

DIRECTIONS:

For the Crab Cakes:

  1. Line a baking sheet with aluminum foil for easy clean-up.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

For the Quick Tartar Sauce: In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

© Recipe courtesy of Jenn Segal of Once Upon a Chef.

JANUARY WINE CLUB:

Rich WineStylesRaised-By-Wolves-777-Chardonnay-wine-bottleRaised by Wolves
777 Chardonnay
Piekenierskloof, South Africa

RICH WINE STYLE

The Cape is generally regarded as a hot viticultural region. Fortunately, there are some cool mesoclimates to be found close to the ocean or at higher altitudes. With high altitude generally comes a more continental climate, and so it is with this Piekenierskloof Chardonnay, grown between 700 and 800 meters above sea level on the Sandveld plateau bordering the Olifants river.

The 777 Chardonnay is whole bunch pressed, settled overnight without the use of enzymes, and then racked straight to barrel for uninoculated fermentation.

After maturing for 9 months in 228L Burgundian pieces, the Chardonnay was cleanly racked and bottled.

Appellation: Western Cape, Citrusdal Mountain, Olifants River Valley, Piekenierskloof Ward
Varietal: 100% Chardonnay
Analysis: 13.69% alcohol / volume
Residual Sugar: 2.1 g/L
VA: 0.54 g/L
pH: 3.33
TA: 5.3 g/L
SO₂: 13/72 ppm
Bottled: 8/10/2018
Grower: Shelley Sandell

Raised by WolvesABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Adam Mason, leading Wine Industry Specialist. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape. He has showcased how interesting and rare the Cape’s vineyards can be; these small batch, experimental wines have transformed the Cape into one of the more dynamic regions in the world. 

 

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Raised by Wolves Old School Red Blend

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Pizza

Photo Credit: Copyright Anson Smart

Pizza Vesuvio with the Works

INGREDIENTS:

  • 1/2 cup frozen artichoke hearts, thawed, sliced
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound pizza dough, thawed if frozen
  • All-purpose flour, for dusting
  • 1/2 cup fresh ricotta (4 ounces)
  • 3/4 pound fresh mozzarella, cut into 1-inch cubes
  • 2 ounces thinly sliced baked ham, cut into 1-inch strips
  • 2 ounces salami, cut into 1-inch strips
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons marinara sauce
  • 2 large cremini mushrooms, sliced 1/4 inch thick
  • 4 pitted olives, sliced 1/4 inch thick

DIRECTIONS:

  1. Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
  2. On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
  3. Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
  4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.

© Recipe courtesy of Francis Ford Coppola from Food & Wine.

JANUARY WINE CLUB:

Bold wine Style logoRaised by Wolves Cinsaut Cabernet SauvignonRaised by Wolves
Old School
Cinsaut Cabernet Sauvignon
Stellenbosch, South Africa

BOLD WINE STYLE

Having enjoyed many old South African Cabernet Sauvignons from the 1960’s and 1970’s, Adam Mason was enthralled to discover that many of these old gems contained far greater percentages of Cinsaut than Cabernet Sauvignon, reflecting the actual plantings of both varieties at the time. Using possibly the oldest producing Cinsaut vineyard in Stellenbosch (planted in 1965) and Bonniemile Cabernet planted in the 1980’s, Adam attempted to pay homage to this uniquely South African story. Vinification of both varieties was carried out in separate concrete ‘kuipe’ before transferring to barrels for 18 months maturation.

Appellation: Stellenbosch, South Africa
Varietal: 2/3 Rustenhof Cinsaut, 1/3 Bonniemile Cabernet Sauvignon
Analysis: 12.81% alcohol / volume
Residual Sugar: 1.8 g/L
VA: 0.79 g/L
pH: 3.66
TA: 5.3 g/L
SO₂: 5/65 ppm
Bottled: 10/18/2019
Growers:

  • Rustenhof: Pieter Bredell
  • Bonniemile: Deon Joubert

Raised by WolvesABOUT RAISED BY WOLVES:
Raised by Wolves offers exceptional wines with excellent values. Made as a project by Wine Industry Specialist, Adam Mason, Adam says the name is a parody of the constant one-upmanship between winemakers. He mocks other winemakers’ statements of ‘my wine is single vineyard!’, or ‘Yeah, well my wine is naturally fermented…’, and ‘Oh yeah, well my wine is hand sorted by berry.’, by saying “My wines are all of the above, and I was raised by wolves.” – Adam Mason. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the Cape, showcasing how interesting and rare the Cape’s vineyards can be. 

 

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January Wine Club Pairing Recipe

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Filet MignonPan-Seared Filet Mignon

INGREDIENTS:

  • 4 (10 ounce) thick tenderloin beef fillets (roughly 2 inches thick)
  • 2–3 tablespoons butter
  • salt and pepper to taste
  • Garlic & Herb Butter
    • ½ stick of butter
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh tarragon
    • ½ tablespoon minced garlic

DIRECTIONS:

  • FOR THE HERB BUTTER:
    • Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  • FOR THE FILLETS:
    • Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
    • Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your fillets a nice seared edge.
    • Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove fillets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

© Recipe courtesy of Shawn Williams from Kitchen Swagger.

JANUARY WINE CLUB:

Raised-By-Wolves-Bonniemile-Cabernet-Sauvignon-wine-bottleBold wine Style logoRaised by Wolves
Bonniemile Cabernet Sauvignon
Stellenbosch, South Africa

BOLD WINE STYLE

The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0.89 hectares of land, and is planted to just 3100 vines.

The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s great terrain for Cabernet Sauvignon.

Vinified in traditional open-topped concrete fermentation tanks and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.

Varietal: 100% Cabernet Sauvignon
Analysis: 13.09% alcohol / volume
Residual Sugar: 1.7 g/L
VA: 0.64 g/L
pH: 3.74
TA: 5.3 g/L
SO₂: 6/49 ppm
Bottled: 10/19/2018
Grower: Deon Joubert
 
Raised by Wolves
ABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Wine Industry Specialist, Adam Mason. Adam says the name came to mock the one-upmanship between winemakers, explaining his wines are all naturally fermented, single vineyard, and hand sorted but yet he was “raised by wolves”. His wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape, showcasing how interesting and rare the Cape’s vineyards can be. Adam’s work with small batch, experimental wines has transformed the Cape into one of the more dynamic regions in the world. 
 

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 >

 
 
 

 

Maison Louis Latour Pinot Noir Les Pierres Dorées

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Rack of LambGarlic-Crusted Roast Rack of Lamb

INGREDIENTS:

  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • salt and freshly ground pepper

DIRECTIONS:

  1. In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
  2. Preheat the oven to 450°F. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  3. Carve the racks in between the rib bones and transfer to plates. Serve right away.

© Recipe courtesy of Kenny Rochford from Food & Wine.

DECEMBER WINE CLUB:

pinot noir les pierres dorees
Louis Latour
Pinot Noir Les Pierres Dorées
Burgundy, France

MELLOW WINE STYLE

The Les Pierres Dorées Pinot Noir has an intense, bright red color with red-garnet hues. On the nose, there are notes of flowers, red berries and soft spices. On the palate, it is round and full-bodied. It has a great deal of freshness with long under notes of black fruits.

Varietal: Pinot Noir
Analysis: 13-13.2% alcohol / volume
Region: Beaujolais, France
Village: Les Pierres Dorées
Appellation: Burgundy
Average Vine Age: 7 years
Soil: Clay and limestone with Iron-oxide
Harvest: Mechanical
Fermentation: Traditional in open vats
Aging: 10 to 12 months aging in stainless steel vats and oak barrels
Barrels: Louis Latour cooperage, French oak, medium toasted
Cellaring Potential: 5-7 years
Serving Temperature: 57.2-60.8ºF
Food Pairing: Rack of lamb, quail with grapes, red tuna tartare, sea bass, goat cheese, red fruit soup
Critical Acclaim: James Suckling 2018, 89 pts

WINERY NOTES:
Maison Louis Latour once again exports its Burgundian know-how outside of the Côte d’Or. After the great successes of Ardèche and Var, they decided to repeat the experience in the heart of Beaujolais with the planting of 20 hectares of Pinot Noir. The calcareous soil rich in iron oxide gives a very particular ochre color, and the high altitude contribute to produce a surprising wine which associates richness and freshness with a beautiful aromatic complexity. This region offers beautiful argilo-calcareous soils, the plots selected by Maison Louis Latour form two islands and are situated on the villages of Morancé and Theizé. With a continental moderate climate, vineyards benefit from an ideal period of sunshine but the temperatures are relatively fresh due to an elevation between 280 and 400 meters.

ABOUT MAISON LOUIS LATOUR:
Founded in 1797, Maison Louis Latour has been apart of Burgundian history for more than two centuries. Authentic and independent, the winery is now run by the 11th generation of the founding family. The family is determined to preserve the winery’s unique heritage. Today, the Latour’s family Domaine spreads over 50 hectares of exceptional vineyards. Learn more about their history here.

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December Wine Club Pairing Recipe

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Skillet Cranberry Roasted Chicken and Potatoes

INGREDIENTS:

  • 4 skin-on chicken breasts or thighs
  • 1/4 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced or grated
  • zest + juice of 1/2 lemon
  • kosher salt and pepper
  • 1 pound baby potatoes, halved
  • 3 carrots, chopped
  • 1 cup white wine or chicken broth
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic

DIRECTIONS:

  • Preheat the oven to 425°F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!

© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.

DECEMBER WINE CLUB:

fleurie chateau des dorees wine bottleHenry Fessy
Fleurie Château des Labourons
Burgundy, France

MELLOW WINE STYLE

Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
 
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
 
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim: 
  • James Suckling – February 2017 – 92 pts
  • Wine Spectator – July 2017 – 88 pts
  • Wine Enthusiast – May 2017 – 88 pts
  • Jancis Robinson – UK – January 2017 – 16.5 pts
  • Guide Bettane & Desseauve – Septembre 2016 – 14 pts
  • Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
 
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
 
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy

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Maison Simonnet-Febvre Chablis Premier Cru Vaillons

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GougèresGougères

INGREDIENTS:

  • 6 tablespoons (¾ stick) unsalted butter, cut into pieces
  • ¾ teaspoon kosher salt
  • pinch of nutmeg
  • 1¼ cups all-purpose flour
  • 4 large eggs
  • 6 ounces (1½ cups) grated Comté cheese or Gruyère
  • ½ teaspoon freshly ground black pepper
  • 1 large egg yolk

DIRECTIONS:

  1. Preheat oven to 400°F. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
  2. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
  3. Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
  4. Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
  5. NOTE: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.

© Recipe courtesy of Mimi Thorisson of Bon Appétit.

DECEMBER WINE CLUB:

chablis premier cru vaillonsMaison Simonnet-Febvre
Chablis Premier Cru “Vaillons”
Burgundy, France

SILKY WINE STYLE

The Chablis Premier Cru “Vaillons” has notes of citrus and white flowers. The mouth is long and complex with a pronounced, lingering mineral finish.

Varietal: 100% Chardonnay
Analysis: 13% alcohol / volume
Appellation: Premier Cru
Soil: Kimmeridgian marl & limestone
Vinification: Stainless steel tanks between 62.6-69.8°F
Aging: 12 months in stainless steel, on lees; then 4-5 years
Average Age of the Vines: 35 years
Yield: 58 hl/ha
Serving Temperature: 50-53.6°F

ABOUT THE VINEYARD:
This vineyard is situated on the left bank of the Serein river, and has an ideal southwesterly aspect. The soils of the left bank are less clay-like than those of the right bank. This wine is one of the most highly-rated left-bank Chablis from Maison Simonnet-Febvre.

ABOUT MAISON SIMONNET-FEBVRE:
Founded in 1840, Maison Simonnet-Febvre has become one of the oldest traditional Chablis wineries in the area. Originally named Febvre-Forgeot, after founder, Jean Febvre, married the daughter of a broker named Forgeot. In 1894, after the death of Jean Febvre, his daughter Melanie took over the company with her husband, Amedee Simonnet, and so, the company changed to benefit the person who would take the reins. Over the years, the winery continued to grow as it has been passed down from generation to generation. Learn more about their family winery here.

© Photo Simonnet-Febvre
© Photo Simonnet-Febvre
© Photo Simonnet-Febvre
© Photo Simonnet-Febvre

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