Category Archives: Recipes

August Wine Club Pairing Recipe

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AUGUST WINE CLUB:

Bold wine Style logoGeyser_Peak_Walking_Tree_Cabernet_Sauvignon_bottleGeyser Peak Winery
Walking Tree
Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

A deep garnet with amethyst refections in the glass. Aromas of dark berries, ripe raspberry and flint follow through to the balanced palate. Bright acidity is supported by the addition of Petit Verdot, adding great roundness. Silky tannins extend on the persistent finish.

WINE DETAILS:

  • Varietal: 97% Cabernet Sauvignon, 3% Petit Verdot
  • Appellation: Alexander Valley, California
  • Analysis: 14.2% alcohol / volume
  • pH: 3.75
  • Residual sugar: 0.4 g/l
  • Total Acidity: 6.4 g/l
  • Critical Acclaim: 92 pts James Suckling 2021

VITICULTURE:
This vintage marks the 16th release of the Walking Tree Cabernet Sauvignon. The fruit for this wine is sourced from two excellent Alexander Valley vineyards. The different soils, exposures, and microclimates of these two vineyards adds enticing complexity of aromas and flavors to the finished wine.

VINIFICATION:
Following traditional fermentation methods, the wine was aged for 20 months in French oak barrels. The Cabernet Sauvignon and Petit Verdot were fermented separately and expertly blended.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley, California. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed wine growing regions of California. The essence of California terroir can be tasted throughout the range of their Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

bbq-ribs-blogBarbecue Ribs

INGREDIENTS:

  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • ½ cup chile sauce
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup rum
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper
  • cooking spray

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut spareribs into serving size portions; wrap in double thickness of foil.

  3. Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings (drippings can be frozen to use later in soups). Place ribs in a large roasting pan.

  4. Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.

  5. Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.

  6. Cook ribs on the preheated grill for 30 minutes, basting with marinade.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe courtesy of SEEsign and Allrecipes Test Kitchen.

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Viña Quintay Q Cabernet Sauvignon

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WINE CLUB:

Bold wine Style logoQuintay - Q - Gran Reserva - Cabernet Sauvignon - 2021 BottleViña Quintay
Q Gran Reserva
Cabernet Sauvignon 2021
Casablanca, Chile

BOLD WINE STYLE

Intense burgundy red color, this Cabernet Sauvignon presents notes of black fruit, cassis and spices which are mixed with vanilla and mocha delivered by its aging in French oak barrels. In the mouth it is fresh, with rich acidity and powerful, soft and silky tannins. Of good volume and persistence.

WINE DETAILS:

  • Varietal: 100% Cabernet Sauvignon
  • Analysis: 14% alcohol / volume
  • pH: 3.6
  • Residual sugar: 1 g/l
  • Total Acidity: 6 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 10 days
  • Fermented in: Stainless steel tank
  • Aging: 12 months in French Oak

HARVEST INFORMATION:

  • D.O.: Maipo
  • Harvest: First half of April
  • Yield: 6 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

baked-plumsHoney-baked plums with Mascarpone

INGREDIENTS:

  • 6 large ripe plums, halved and destoned
  • 2 tbsp clear honey
  • 8 oz tub of mascarpone (or substitute with vanilla ice cream/yogurt)
  • 1 tbsp chopped pistachios
  • 3 vanilla Viennese thins biscuits (optional)

DIRECTIONS:

  1. Preheat the oven to 350ºF. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender.
  2. Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between plates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Tesco Real Food.

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William Cole Bill Chardonnay

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William Cole - Bill - Limited Edition - Chardonnay 2022Rich WineStylesWilliam Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile

RICH WINE STYLE

Bright yellow Chardonnay with golden tones, brilliant and transparent, with soft notes of dehydrated apricot, buttery and nutty, perfectly assembled with subtle touches of vanilla. This wine is very fresh in the mouth, of pleasant acidity, unctuous, with great volume and persistence. Long finish.

WINE DETAILS:

  • Varietal: Chardonnay
  • Analysis: 13% alcohol / volume
  • Residual sugar: 2.5 g/l
  • pH: 3.2
  • Total Acidity: 6.9 g/l expressed in Tartaric Acid
  • Food Pairing: Ideal with quiches, white meats and aged white cheeses

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 10 days
  • Fermented in: French barrel
  • Aging: 12 months in french oak barrels

HARVEST INFORMATION:

  • Date: First half of March
  • Yield: 8 ton/ha
  • Harvest type: Manual harvest

ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.

Zucchini_fritterEasy Zucchini Corn Fritters with Creamy Dip

INGREDIENTS:

For Zucchini Fritters:

  • 3 medium green zucchini
  • 1 tsp salt
  • 1 tbsp butter
  • 2 ears of corn, 2 cups of corn kernels
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1 large egg
  • ¾ cup buttermilk
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • ground black pepper
  • ½ tsp smoked paprika
  • 1 cup grated parmesan cheese
  • 1 ½ tbsp fresh chives, chopped
  • 1 ½ tbsp fresh dill, chopped
  • 2 to 3 cups canola oil, for frying

For Dipping Sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp olive oil
  • juice from 1/2 lemon
  • 2 to 3 garlic cloves, pressed or grated
  • ½ tsp salt
  • ground black pepper
  • 1 tsp onion powder
  • 1 tbsp each: fresh chopped dill, fresh chives

DIRECTIONS:

Preparing the Zucchini:

  1. You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
  2. Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
  3. Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
  4. Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.

Cooking the Corn:

  1. For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
  2. Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
  3. Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
  4. Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
  5. Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Making the Batter:

  • In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
  • Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
  • Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

Frying the Fritters:

  • Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300°F to 325°F.
  • Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil.  Usually fry about 8 or 9 fritters at a time, spacing them out as you drop in the batter.
  • Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
  • Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.

Making the Dipping Sauce:

  • In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt), salt, pepper, onion powder, chives, and dill.
  • Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

Serving Suggestions:

  • These zucchini corn fritters will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.

Information & Photos © William Cole Vineyards – All Rights Reserved.
© Recipe courtesy of Tatyana’s Everyday Food.

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Wine Club Pairing Recipe

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Bold wine Style logoQuintay - Q - Limited Edition - Blend 2020 - 92PTS JSViña Quintay
Gran Reserva
Q Blend Limited Collection 2020
Casablanca, Chile

BOLD WINE STYLE

Bright and deep dark red color with purple hues. Very complex on the nose, notes such as black fruit, spices and vanilla are highlighted. In the mouth, it is fresh, persistent and voluminous with velvety tannins. Good aging potential.

WINE DETAILS:

  • Varietal: 50% Malbec Maipo, 50% Syrah Casablanca
  • Analysis: 14.5% alcohol / volume
  • pH: 3.40
  • Residual sugar: 3.2 g/l
  • Total Acidity: 5.3 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany red meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF
  • Critical Acclaims: 92 points, James Suckling

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 8 days
  • Fermented in: Stainless steel tanks
  • Aging: 14 months in French Oak

HARVEST INFORMATION:

  • Yield: 8 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

flank-steak-corn-avocado-limeFlank Steak with Corn Salsa

INGREDIENTS:

Steak

  • 1-½ up to 2 pounds flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground chili powder
  • 1-½ teaspoons salt
  • 1-½ teaspoons pepper
  • 1-½ tablespoons light brown sugar firmly packed
  • 2 tablespoons olive oil divided

Corn Salsa

  • 3 ears sweet corn
  • olive oil
  • salt and pepper
  • 1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
  • ¼ cup finely diced red onion
  • ¾ cup finely diced red bell pepper
  • 1/3 cup finely chopped cilantro plus more for serving if desired
  • 1 teaspoon ground cumin
  • 1 tablespoon finely minced jalapeño
  • 1 tablespoon minced garlic
  • 2 limes plus more lime wedges for serving if desired
  • 1 to 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes, optional

DIRECTIONS:

  • Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill.
  • Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
  • Steak: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
  • Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain.
  • While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, ¼ cup lime juice, cumin, minced jalapeño, minced garlic, and, if desired, crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste. Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Chelsea Messy Apron.

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Sutherland Syrah

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JUNE WINE CLUB:

Sutherland-Syrah_bottleBold wine Style logoSutherland Vineyards
Syrah
Elgin Valley, South Africa

BOLD WINE STYLE

This Syrah reveals a harmonious blend of ripe blackberries and plums with touches of violet, black pepper, and smoky cedar on the nose. On the palate, vibrant acidity complements juicy black cherries, while subtle notes of cured meat and graphite add complexity. The finish is enduring, with lingering black fruit and white pepper spiciness, reflecting its coastal origin.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • Residual sugar: 2.2 g/l
  • pH: 3.49
  • Total Acidity: 5.5 g/l
  • Food Pairing: This cool climate Syrah pairs wonderfully with a range of dishes. Its vibrant acidity and complex flavors make it a versatile companion for grilled lamb chops with rosemary, wild mushroom risotto, or a charcuterie board featuring cured meats and aged cheeses.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Syrah – Clones SH22F & SH174F
  • Root stock: Mgt
  • Soil: Tukulu / Bokkeveld Shale
  • Age of vines: Planted 2005
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 7.9 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: 24ºB
  • Acidity: 6.25 g/L
  • pH at harvest: 3.2

WINEMAKING PRACTICES:

  • Yeasts: ICV Gre
  • Fermentation Temperature: 82.4ºF
  • Method: De-stalked, hand sorting of berries, pumped into stainless steel tanks, punch downs being done twice a day, left for 2 days before pressing, racked to barrel for malolactic fermentation.
  • Wood Maturation: 18 months in barrel. 30% new French oak, balance 3rd and 4th fill barrels

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

flatbread-mushroom-goat-cheese-blogMushroom and Goat Cheese Flatbread with Balsamic Reduction

INGREDIENTS:

  • 8 oz mushrooms
  • 4 oz goat cheese
  • 1 large pre-baked flatbread
  • 1/2 cup balsamic Vinegar
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • salt and pepper to taste
  • 1 cup baby arugula

DIRECTIONS:

  1. Begin by preheating your oven to 400ºF. This ensures a crisp flatbread base.
  2. Prepare the balsamic reduction by pouring the balsamic vinegar into a small saucepan over medium heat. Allow it to come to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces to about ¼ cup. Set aside to cool; it will continue to thicken as it cools.
  3. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and golden brown, usually about 5-7 minutes. Season with fresh thyme, salt, and pepper.
  4. Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
  5. Crumble the goat cheese and sprinkle it over the mushrooms.
  6. Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
  7. Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
  8. Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
  9. Serve immediately and enjoy the melody of flavors.

Information & Photos © Thelema Mountain Vineyards – All Rights Reserved.
© Recipe courtesy of Cooking Mediterranean.

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Sutherland Sauvignon Blanc

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JUNE WINE CLUB:

Crisp Wine StyleSutherland-Sauvignon-Blanc_bottleSutherland Vineyards
Sauvignon Blanc
Elgin Valley, South Africa

CRISP WINE STYLE

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Residual sugar: 1.9 g/l
  • pH: 3.44
  • Total Acidity: 6.4 g/l
  • Food Pairing: A nice apéritif with fresh cheeses like chèvre (goat), or with oysters, shellfish and white fish like trout, cod and halibut.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Sauvignon Blanc — 316D, 316A, 317A and 7A
  • Root stock: R99 and R110
  • Soil: Bokkeveld Shale
  • Age of vines: Planted 2003 and 2005
  • Plant density: 2222-2500 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15 cm
  • Yield: 11.4 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality
  • Grape sugar: 21.0-23.3ºB
  • Acidity: 6.5-8.8 g/L
  • pH at harvest: 3.3-3.3

WINEMAKING PRACTICES:

  • Yeasts: Vin 7 & Alchemy 2
  • Fermentation Temperature: 59ºF
  • Method: The grapes were gently de-stemmed, pumped through a mash cooler, (Glycol set at 41°F) to cool the fruit down, 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. The juice is inoculated 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 6 months, then racked and add a light fining to clean them up a bit for evaluation and then bottled.

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

grilled-halibut-blogGrilled Halibut

INGREDIENTS:

  • 4 4-6 oz halibut fillets
  • salt to taste
  • black pepper to taste

Garlic Thyme Butter

  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter melted
  • 1 tablespoons fresh thyme leaves
  • 1 lemon juice

DIRECTIONS:

  1. Preheat your grill 375ºF.
  2. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  3. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  4. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  5. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145ºF. You want your fish to be opaque and just start to flake.
  6. Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved. © Recipe courtesy of Hey Grill Hey.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoSutherland-Cabernet-Sauvignon_bottleSutherland Vineyards
Cabernet Sauvignon
Elgin Valley, South Africa

BOLD WINE STYLE

Vibrant, dark ruby in color, this fruit driven, complex wine displays layers of dark berry fruit flavors and prominent cassis on the nose which follow through onto the palate with the additional intrigue of spice. Seamless tannins supported by the fruit intensity have combined to create a wine that provides a satisfying and lingering mouth feel.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • pH: 3.40
  • Residual sugar: 2.2 g/l
  • Total Acidity: 6.3 g/l
  • Food Pairing: Red meat (especially game), strong cheeses.

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon, Clone 338C
  • Appellation: Cape South Coast, Elgin Valley, South Africa
  • Soil: Tukulu/Glenrosa
  • Age of vines: Planted August 2005
  • Plant density: 2353 vines/ha
  • Trellising: 7 wire perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 6 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period
  • Picking date: 9th-24th March 2021
  • Grape sugar: 24-25º Balling
  • Acidity: 5.3 g/l
  • pH at harvest: 3.5

WINEMAKING PRACTICES:

  • Yeasts: Alchemy4
  • Fermentation Temperature: 78.8ºF
  • Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steep tanks, pumped over once a day until dry, racked to barrel of malolactic fermentation. 18 months in 35% new French oak, balance in 3rd and 4th fill barrels.

ABOUT THE SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

LambBurgerwithBlackberryBalsamicSauce-BLOGBlackberry Balsamic Lamb Burgers

INGREDIENTS:

Lamb Burgers

Blackberry Balsamic Sauce

  • 1 cup fresh blackberries
  • ¼ cup water
  • 1 tbsp balsamic syrup

Toppings

  • gluten free buns
  • arugula
  • dairy free feta

DIRECTIONS:

Lamb Burgers

  1. Heat your grill or a large skillet.
  2. Add all of your ingredients to a bowl and mix until just combined.
  3. Depending on how thick you like your burgers form 3-4 patties.
  4. Place burgers onto heated skillet or grill. Cook for 4-5 minutes per side, or until desired doneness.

Blackberry Balsamic Sauce

  1. Add all of your ingredients to a small saucepan on medium heat. Gently smash the blackberries down and allow to cook for 10 minutes. The sauce will reduce and thicken.
  2. To assemble burgers place burgers on your favorite gluten free bun. Top with the blackberry balsamic sauce, fresh arugula, and dairy free feta. Enjoy!

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved.
© Recipe courtesy of The Salty Cooker.

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Tandem Ars In Vitro

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Bold wine Style logoTandem-Ars-In-Vitro-bottleTandem Winery
Ars In Vitro
Tempranillo
Navarra, Spain

BOLD WINE STYLE

Cherry red in color, this mountain wine has a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character. Pairs well with casseroles, red meat, charcuterie, pasta, poultry, and light cheese.

Varietal: 92% Tempranillo, 8% Merlot
Analysis: 14% alcohol / volume
Soil: Clay loam
Vinification: Pre-fermentation cold maceration. Fermentation at 77-80.6ºF in stainless steel without pumps, with cap immersion or pigeages. The wine is racked by gravity to the concrete vats on the lower floor of the production plant where malolactic fermentation takes place and clarification occurs naturally through decantation. Bottled by gravity with minimal filtration.
Aging: Minimum 24 months in concrete vats. No time spent in oak.
Serving Temperature: 60.8ºF
Critical Acclaim:

  • 2012 –  90  Stephen Tanzer
  • 2013 –  The Wine Merchant Top 100
  • 2014 –  90 points Decanter
  • 2017 –  88 points Robert Parker Wine Advocate
  • 2019 –  92 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Ars In Vitro translates into “art in glass” or “in bottle” in Latin. This wine expresses the freshness and powerfulness of the cool climate grapes from the Yerri Valley without the presence of wood. Fresh, enjoyable, pleasant and ideal for any occasion.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

spanish-skewersSpanish Skewers

INGREDIENTS:

  • 200 g (.4 lbs) waxy potatoes, peeled and cut into 3/4 in. chunks
  • 1 tbsp mild olive oil
  • 2 tsp finely chopped fresh rosemary
  • 1 large red pepper, deseeded and cut into 3/4 in. chunks
  • 1 large yellow pepper, deseeded and cut into 3/4 in. chunks
  • 200g cooking chorizo, cut into 24 pieces
  • 24 short bamboo skewers

For the Garlic Dip:

  • 200 g half-fat crème fraîche
  • 1 garlic clove, crushed
  • ½ small pack flat leaf parsley, finely chopped

DIRECTIONS:

  • Heat oven to 400ºF. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
  • Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
  • Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
  • When ready to serve, bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of BBC Good Food.

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Tandem Casual Blanco

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casual-blanco-bottleSilky styleTandem Winery
Casual Blanco
Viura
Navarra, Spain

SILKY WINE STYLE

Beautiful yellow color with green edges. Elegant nose, white flowers, fennel, pear and green tea. On the palate it is vibrant, fresh, mineral and enveloping.

Varietal: Viura
Analysis: 13.5% alcohol / volume
Soil: Clay loam
Vinification: Fermented in stainless steel with wild yeasts at 59º-60.8ºF for 32 days.
Aging: Aged on its lees for 4 months at 60.8ºF.
Serving Temperature: 53.6ºF
Critical Acclaim: 2021 – 91 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Casual, from the Latin meaning accidental, is made with 40-year-old, eco-farmed Viura vines. It is wild-fermented in stainless steel and aged four months on the lees with bâtonnage, adding complexity and texture. This white wine is fresh, pleasant and versatile – designed to complement Casual Rosado and Ars in Vitro. Its easy-drinking style, natural acidity, and clean profile make it approachable and enjoyable for any occassion.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

white-bean-dip-veggiesWhite Bean Dip

INGREDIENTS:

  • 1½ cups cooked cannellini beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 small garlic clove
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 to 4 tablespoons water, if needed

Optional fresh herbs:

  • 2 tablespoons torn fresh basil leaves
  • 2 teaspoons chopped fresh rosemary leaves

DIRECTIONS:

  • In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper until combined. If the bean dip is too thick, slowly add the water with the food processor running. Process until smooth. Blend in the basil and/or rosemary, if desired.
  • Serve with veggies or pita.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Love and Lemons.

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May Wine Club Pairing Recipe

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Bold wine Style logoTandem-Nova-bottleTandem Winery
Ars Nova
Red Blend
Navarra, Spain

BOLD WINE STYLE

Ars Nova, contains the winery’s signature blend of Tempranillo, Cabernet Sauvignon and Merlot. It is deep ruby red in color with a violet rim. Complex and fresh on the nose, this wine revels ripe red and black fruit with balsamic hints. It is very elegant with many layers featuring notes of bramble berry fruits, blueberries, licorice and blackberries, scrubland, thyme and mint. It’s delightful, long, enveloping and extraordinary. A fresh mountain wine with a strong expression of its terroir.  Pairs well with casseroles, lamb, red meat, game, stuffed pasta, poultry and cheese.

Varietal: 40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot
Analysis: 14.5% alcohol / volume
Acidity: 5.8 g/l
Residual sugar: 0.4 g/l
Soil: Clay loam
Vinification: Fermentation temperature of 86ºF, slow extraction with pigeages; they do not use pumps in fermentation. Racking by gravity to concrete vats. Malolactic fermentation and natural clarification by decanting into concrete vats. It is not cold stabilized nor fined.
Serving Temperature: 62.2ºF
Critical Acclaims:

  • 2003 –  Selected blind for KLM business class, 3 stars Selection magazine, 17/20 John Radford Wine Wire
  • 92 pts. Ray Jordan West Weekend Magazine Perth
  • 2005 –  Gold Sommelier Wine Awards
  • 2008 –  90 points Stephen Tanzer International Wine Cellar
  • 2010 –  Gold Medal Mundus Vini 2015
  • 2012 –  91 points Vinous Antonio Galloni
  • 2014 –  89 points Robert Parker Wine Advocate
  • 2018 –  90 points James Suckling, 90 points Guia Peñin, 94 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Latin for “new art”, is very applicable to the philosophy of this wine. 
Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. Until that time music was flat and monochrome. This new way of creating music was more complex, marked by harmony and rhythm. This was the origin of polyphony. Music which was composed from then onwards was called ars nova and music prior to that time was termed ars antiqua. It has been compared with the introduction of perspective in painting which occurred during the same period.
 Ars Nova is an elegant wine, feminine, multi-layered, a wine for reflection and enjoyment.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

grilled-portobellow-mushrooms-blogBalsamic Grilled Portobello Mushrooms

INGREDIENTS:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • 4 portobello mushrooms
  • 2 tablespoons chopped parsley for garnish

DIRECTIONS:

  • In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
  • Using a pastry brush, coat the gill side with about a third of the marinade.
  • Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well. 
  • Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
  • When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
  • Flip the mushrooms so that they’re gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
  • Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Healthy Recipes.

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