September Wine Club Pairing Recipe

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
Analysis: 12% alcohol / volume
Residual sugar: 5.4 g/l
Total Acidity: 5.3 g/l
Serving Recommendation: Serve between 60.8ºF-64.4ºF
Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Stuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

4 veal cutlets, about ¼ inch think, halved crosswise
4 slice provolone cheese
Parmesan cheese, freshly grated
4 thin prosciutto, slices
2 large eggs
¾-1 cup all-purpose flour
1 ½ cup panko bread crumbs
¼ cup olive oil
¼ cup unsalted butter
1 onion, sliced
1 tbsp minced garlic
1/8 tsp salt for panko
pepper
2 tbsp wine or water
1 tsp dried rosemary, divided
1 tsp dried sage, divided

DIRECTIONS:

Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
In a shallow dish, whisk eggs until scrambled. Set aside.
Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
Next, place flour on a shallow plate and set aside.
Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
Cook cutlets for at least 3 minutes until they’re a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Kitchen Divas.

Join 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 >

Geyser Peak Walking Tree Merlot

Posted on July 28, 2025 by mcginnessalex

AUGUST WINE CLUB:

Geyser Peak Winery
Walking Tree
Merlot
Alexander Valley, California

BOLD WINE STYLE

This Alexander Valley Merlot shines with attractive garnet hues and a bouquet of dark fruit, mature plums and hints of nutty Italian Panforte. The rich palate follows suit with warm spices and crushed raspberries. Ample tannins bring a wonderful presence to the palate, offering good body and grip, balanced nicely with a silky finish.

WINE DETAILS:

Varietal: 94% Merlot, 5% Cabernet Sauvignon, 1% Malbec
Appellation: Alexander Valley, California
Analysis: 14.4% alcohol / volume
pH: 3.67
Residual sugar: 1.03 g/l
Total Acidity: 5.57 g/l
Critical Acclaim: 91 pts James Suckling 2019

VITICULTURE:
The vintage benefited from moderate weather and only saw a few heat spikes throughout the growing season. The majority of the season’s rainfall arrived shortly before budbreak, providing ideal conditions for the vines at a key time in their growth cycle.

VINIFICATION:
The grapes were hand-picked, followed by a cold soak and gentle pump-overs during fermentation. This produced a wine of substantial structure. The wine is then aged for 24 months in French Oak barrels.

INTERESTING FACT:
The Geyser Peak Walking Tree label honors the rich history of Alexander Valley Cabernet Sauvignon. However, while exploring Bordeaux varieties for their flagship Walking Tree Cabernet Sauvignon, the winemaker was inspired to make a varietal Merlot given the exceptional quality of fruit.

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 familyowned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

Easy Chocolate Mousse

INGREDIENTS:

1 ½ cups cold heavy cream, divided
1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle

DIRECTIONS:

Heat ½ cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer ½ cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.

Information & Photos © Geyser Peak Walking Tree © Quintessential – All Rights Reserved.
© Recipe courtesy of The Kitchn.

Join 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 >

Geyser Peak Walking Tree Chardonnay

Posted on July 28, 2025 by mcginnessalex

AUGUST WINE CLUB:

Geyser Peak Winery
Walking Tree
Chardonnay
Alexander Valley, California

SILKY WINE STYLE

The nose offers notes of tropical pineapple, jasmine and guava with secondary aromas of white peach and pear. The bouquet extends to the palate with its balanced acidity, moderate body and enticing richness.

WINE DETAILS:

Varietal: 100% Chardonnay
Appellation: Alexander Valley, California
Analysis: 14.8% alcohol / volume
Residual sugar: 1.5 g/l
pH: 3.52
Total Acidity: 4.9 g/l

VITICULTURE:
The Chardonnay grapes were picked from a vineyard along the Sausal Creek in Alexander Valley, California. The block came in approximately 2 weeks later than expected due to the cool summer and extended growing season.

VINIFICATION:
The grapes were split into two distinct lots. Although both were fermented in 100% French oak Burgundy barrels, each saw different yeasts – one from Burgundian origins and the other from Italy. This allowed for a nuanced blend. The primary fermentation lasted three weeks, followed by spontaneous malolactic fermentation, all at cool temperatures in 25% new French oak. Bâtonnage was done every two weeks for four months, then allowed to settle naturally until its first racking in late May of 2024.

INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley. 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 winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

Crab Cake Recipe

INGREDIENTS:

1 pound lump crab meat
¼ cup mayonnaise
1 large egg beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
½ cup Panko bread crumbs unflavored
1 ½ tablespoons chopped fresh parsley
1 teaspoon lemon zest
½ teaspoon Kosher salt or to taste
½ teaspoon black pepper or to taste
¼ cup canola oil
lemon wedges for serving

DIRECTIONS:

Check the crab meat for any hard and sharp cartilage, remove, and discard.
In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
Serve immediately with tartar sauce and lemon wedges.

Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe and video courtesy of Spend with Pennies.

Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

August Wine Club Pairing Recipe

Posted on July 28, 2025 by mcginnessalex

AUGUST WINE CLUB:

Geyser 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.

Barbecue 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:

Preheat the oven to 350 degrees F (175 degrees C).
Cut spareribs into serving size portions; wrap in double thickness of foil.
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.
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.
Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.
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.

Join 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 >

Viña Quintay Q Cabernet Sauvignon

Posted on June 25, 2025 by mcginnessalex

WINE CLUB:

Viña 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.

Honey-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:

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.
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.

Join 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 >

William Cole Bill Chardonnay

Posted on June 25, 2025 by mcginnessalex

WINE CLUB:

William 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.

Easy 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:

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.
Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
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.
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:

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.
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.
Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
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.
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.

Join 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 >

Wine Club Pairing Recipe

Posted on June 25, 2025 by mcginnessalex

WINE CLUB:

Viña 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

Flank 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.

Join 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 >

Sutherland Syrah

Posted on May 28, 2025 by mcginnessalex

JUNE WINE CLUB:

Sutherland 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.

Mushroom 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:

Begin by preheating your oven to 400ºF. This ensures a crisp flatbread base.
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.
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.
Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
Crumble the goat cheese and sprinkle it over the mushrooms.
Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
Serve immediately and enjoy the melody of flavors.

Join 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 >

Sutherland Sauvignon Blanc

Posted on May 28, 2025 by mcginnessalex

JUNE WINE CLUB:

Sutherland 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.

Grilled 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:

Preheat your grill 375ºF.
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.
Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
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.
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.
Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Join 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 >

June Wine Club Pairing Recipe

Posted on May 28, 2025 by mcginnessalex

JUNE WINE CLUB:

Sutherland 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.

Blackberry Balsamic Lamb Burgers

INGREDIENTS:

Lamb Burgers

1 lbs ground lamb
1 tsp blackberry balsamic seasoning
½ tsp kosher salt
½ tsp black pepper

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

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

Blackberry Balsamic Sauce

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.
To assemble burgers place burgers on your favorite gluten free bun. Top with the blackberry balsamic sauce, fresh arugula, and dairy free feta. Enjoy!

Join 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 >