October Wine Club Pairing Recipe

Posted on September 27, 2024 by mcginnessalex

OCTOBER WINE CLUB:

Black Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa

BOLD WINE STYLE

This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.

Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes

In the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.

In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.

The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.

About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.

Try this wine with the following recipe…

Pappardelle with a Slow-Cooked Beef Ragu

INGREDIENTS:

Ragu:

12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
1 tbsp salt
black pepper
3 tbsp olive oil, separated
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup red wine, full bodied, or sub with beef broth/stock
1 ½ cups water
¾ tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves

To Serve (not all sauce is used):

1 lb. dried pappardelle, or other pasta of choice
freshly grated parmesan cheese or Parmigiano Reggiano
fresh parsley, finely chopped (optional)

DIRECTIONS:

Pat beef dry and sprinkle with salt and pepper
Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of olive oil.
Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).

To Serve:

Bring a very large pot of water with 1 tbsp of salt to the boil.
Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
Add ¾ cup of pasta water into the fry pan.
Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
Yell for your family to sit down at the dinner table because you need to serve it immediately.
Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.

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Terra Dives Cecé Rosso

Posted on August 27, 2024 by mcginnessalex

Sicilian Caponata

What grows together, goes together. Sicilian Caponata, with its blend of eggplant, tomatoes, olives, and capers, pairs perfectly with Terra Dives Cecé Rosso wine from Sicily. The wine’s vibrant acidity and earthy notes enhance the caponata’s complex flavors, making for a harmonious and satisfying pairing. Serve with some toasty bread and enjoy with your glass of wine.

INGREDIENTS:

1 large eggplant (1 ¼ lb or so), cut into 1-inch cubes
kosher salt
extra virgin olive oil
1 yellow onion, chopped
1 red bell pepper, cored and chopped
2 small celery stalks, thinly sliced
black pepper
1 cup crushed tomatoes
2 tbsp capers
¼ cup pitted green olives, roughly chopped
¼ cup raisins
2 teaspoons honey, more to your liking
1 bay leaf
¼ tsp to ½ tsp crushed red pepper flakes
¼ cup red wine vinegar
¼ cup dry white wine
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint

DIRECTIONS:

Heat the oven to 400ºF.
Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

SEPTEMBER WINE CLUB:

Terra Dives
Cecé Rosso
Terre Sicilane IGT
Sicily, Italy

MELLOW WINE STYLE

Ruby red with violet reflections, fruity bouquet with hints of red fruit. In the mouth, it is round with good structure and personality. Overall it’s well balanced and persistent.

Varietal: Blend of red IGT Terre Siciliane
Analysis: 12.5% alcohol / volume
Production Area: Mazara del Vallo/Marsala, Sicily, Italy
Soil Type: Calcareous/clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 8 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 7/10 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with red meat dishes and medium-mature cheeses
Serving Temperature: 60.8ºF to 64.4ºF

About the Winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

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Terra Dives Liolà Bianco

Posted on August 27, 2024 by mcginnessalex

Busiate al Pesto Trapanese

Busiate al Pesto Trapanese, a traditional dish from Trapani, features spiral pasta with a pesto of basil, garlic, cherry tomatoes, pecorino, and almonds. Terra Dives Liolá Bianco, from the same region, pairs beautifully with this dish. The wine’s crisp acidity complements the rich, garlicky, and nutty flavors, enhancing the bright, fresh character of the pesto.

INGREDIENTS:

2 garlic cloves
2.5 oz (about ½ cup) blanched almonds
¾ oz (about ½ cup) fresh basil leaves
10.5 oz (about 2 cups) cherry tomatoes
2.5 oz (about ¾ cup) pecorino romano, finely grated
3.5 tbsp extra virgin olive oil
salt and pepper to taste

To serve:

14 oz dried pasta OR 21 oz fresh busiate pasta (To make fresh pasta: 3 ¼ cups semolina flour and ¾ cup water)
grated cheese
fresh basil, for garnish

DIRECTIONS:

Add the almonds, garlic, basil leaves, and cherry tomatoes to the container of a blender. Pulse a few times until the ingredients come together into a sauce that’s still slightly coarse with some chunky bits. Trapanese pesto is known for its rustic texture and doesn’t need to be completely smooth. Then, transfer the sauce to a mixing bowl and stir in the grated cheese and olive oil. Season with salt and pepper to taste. (To make with a mortar and pestle, view recipe notes here).
Bring a large pot of water to a rolling boil. Meanwhile, transfer the pesto to a saucepan or skillet and heat it over low-medium heat. You want to warm the pesto slowly and gently without bringing it to a boil. Stir the sauce occasionally as it warms to ensure even heating.
Once the water is boiling, add a generous amount of salt and cook the pasta according to package instructions, or for about 2 minutes if you are using fresh, homemade pasta. Keep in mind that fresh pasta cooks very quickly. Keep an eye on it and check for doneness frequently to prevent overcooking. When the pasta is done, drain it with a skimmer or slotted spoon and transfer it directly to the skillet with the pesto. Add a splash of pasta water. This loosens up the pesto and turns it into a creamy, silky sauce. Toss and stir until the pasta is evenly coated with pesto. Garnish the pasta with fresh basil and serve it with grated Pecorino Romano or Parmesan cheese.

SEPTEMBER WINE CLUB:

Terra Dives
Liolà Bianco
Terre Siciliane IGT
Sicily, Italy

SILKY WINE STYLE

Straw yellow with greenish reflections. In the mouth, it is fresh, with fruity and floral notes. It is persistent and pleasant.

Varietal: Blend of whites IGT Terre Siciliane
Analysis: 12% alcohol / volume
Production Area: Petrosino, Sicily, Italy
Soil Type: Calcareous/sandy
Altitude: 50/100 meters above sea level
Training System: Double cordon
Plants density: 3,500 per hectare
Yield per hectare: 10 tons
Harvest: Manual, end of August, first days of September
Vinification: Destemming, soft pressing, static decanting at a temperature of 50ºF and fermentation at 59ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with fish dishes, white meat, and young cheeses
Serving Temperature: 46.4ºF to 50ºF

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September Wine Club Pairing Recipe

Posted on August 27, 2024 by mcginnessalex

Involtini di Manzo
(Sicilian Stuffed Beef Rolls)

The robust flavors of the Nero d’Avola complement the savory and slightly sweet elements of the beef rolls, with the wine’s acidity cutting through the richness of the meat and cheese.

INGREDIENTS:

For the filling:

5 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 cloves garlic, diced
¼ cup golden raisins
¼ cup pine nuts
½ cup fine breadcrumbs
½ cup grated pecorino
¼ cup fresh parsley, chopped
½ teaspoon kosher salt
freshly ground black pepper

For the involtini:

3 ounces provolone cheese
12 fresh bay leaves (if unable to find, use dry)
12 red onion wedges
extra-virgin olive oil
14 slices (about 1 pound) beef top round, sliced very thin (see cook’s note)
kosher salt
freshly ground black pepper

DIRECTIONS:

Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.
Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated.
Make the rolls: Preheat the oven to 375°F .
Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.
Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.
Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.
Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat.
Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes. Serve hot from the oven (but also very tasty at room temperature).

SEPTEMBER WINE CLUB:

Terra Dives
Riah
Nero d’Avola Siclia DOC
Sicily, Italy

BOLD WINE STYLE

Ruby red with violet hues. Fruity bouquet with clear hints of cherries. In the mouth, it is round, of good structure and with a pleasant acid note.

Varietal: 100% Nero d’Avola Sicilia DOC
Analysis: 13.5% alcohol / volume
Production Area: Mazara del Vallo, Sicily, Italy
Soil Type: Clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 7 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 10/12 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks, 6 months in tonneaux
Pairing: Pairs well with red meat dishes and mature cheeses
Critical Acclaims: 92 Luca Maroni 2020; 94 Luca Maroni 2019; 94 Luca Maroni 2018.
Serving Temperature: 60.8ºF to 64.4ºF

About the winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

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Huteau Boulanger Gamay

Posted on July 27, 2024 by mcginnessalex

Cedar Planked Salmon

INGREDIENTS:

3 (12 inch) untreated cedar planks
⅓ cup soy sauce
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
¼ cup chopped green onions
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

DIRECTIONS:

Gather all ingredients.
Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time.
Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.
Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.
Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little.
Remove salmon from marinade and place on planks; discard marinade.
Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

AUGUST WINE CLUB:

Huteau Boulanger
Gamay
Loire Valley, France

FRUITY WINE STYLE

Huteau-Boulanger is crafted in Vallet, a quaint town west of Nantes in the Loire region. This wine is made entirely from Gamay grapes, offering a soft and light profile with delightful red fruit, a mineral note, and just a hint of tannin.

This red wine is unique, hailing from the Muscadet region, which is predominantly known for its white wines. Despite being made with Gamay, this wine is bold and robust, unlike any other Gamay from the northern areas. It boasts dense flavors of morello cherries and Victoria plums, a satisfying full mid-palate, and lacks the harsh acidity typical of less expensive Gamays. This wine has real attitude!

Varietal: Gamay
Appellation: IGP Loire Valley, France
Serving Suggestions: This wine matches well with lighter dishes and would go well with meatier fish. It can be served chilled on a hot day, making it an excellent summer wine.

Winemaking:
Harvested at peak ripeness. The grapes undergo a light maceration for 3 to 4 days without added sulfur, maintaining temperatures between 77 and 82°F. Alcoholic fermentation begins with indigenous yeasts, with daily pump-overs for 15 minutes to extract color and tannins. Traditional pressing follows, separating free-run juice from press juice. Malolactic fermentation occurs in vats, followed by racking.

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Maison Biotteau Anjou Blanc

Posted on July 27, 2024 by mcginnessalex

Tandoori Chicken

INGREDIENTS:

2 ½ pounds bone-in, skinless chicken thighs and drumsticks
2 juicy lemons
2 teaspoons kosher salt, divided
¾ cup plain yogurt
½ medium onion, peeled and quartered
5 garlic cloves
1 (¾-inch) piece fresh ginger, peeled and quartered
½ fresh hot green chile, roughly sliced
2 teaspoons garam masala
½ cup unsalted butter (1 stick), melted
lemon wedges

DIRECTIONS:

Make two diagonal incisions, each about 1 inch long, on center of each side of chicken pieces. (Slits, which should not start at an edge, should be deep enough to reach bone.)
Place chicken pieces on a rimmed baking sheet. Squeeze 1 lemon over chicken, and sprinkle with salt. Gently rub 1 teaspoon salt and lemon juice into slits. Turn chicken over and repeat with remaining lemon and salt. Set aside for 20 minutes.
Blend yogurt, onion, garlic, ginger, green chile, and garam masala in a food processor or blender into a smooth paste, about 3 minutes. Transfer spice paste to a large bowl. Add chicken to bowl and turn until coated evenly in spice paste, being sure to get paste into slits. Cover chicken and refrigerate at least 5 hours, up to 24 hours.
Heat charcoal grill to high. Grill chicken over moderately high heat, basting with butter, until browned, 10 minutes. Turn and cook, basting with remaining butter, until lightly charred and cooked through, about 12 minutes. Squeeze lemon wedges over chicken and serve with naan bread.

AUGUST WINE CLUB:

Maison Biotteau
Anjou Blanc
Chenin Blanc
Loire Valley, France

CRISP WINE STYLE

This wine is pale yellow straw in color and shows characteristics that are typical of the variety. With honeyed notes of apricot giving way to a tangy mineral finish, this off-dry white has a fresh acidity. On the palate, the wine is bright, full-bodied and focused.

Varietal: 100% Chenin Blanc
Appellation: AOP Anjou
Production Region: Loire Valley, France
Vinification: The grapes are harvested from the schist and limestone vineyards when beautifully ripe and then sorted in the cellars to ensure they retain as much of their complexity as possible. Vinified traditionally with slow maceration at low temperature, gentle clarification and bottling in late spring.
Pairings: Fish (cooked or sushi), Indian or Asian-inspried dishes, herb-roasted pork or chicken

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. Geographically, the region is divided into two dominant profiles based on soil types. The first of these, “Anjou Blanc,” lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Then, there’s “Anjou Noir”, referring to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character. Sourced from vineyards that fall exactly along the border of these two sub-regions, this gorgeously subtle white from fourth-generation winemaker Pascal Biotteau comes from the village of Saint-Jean-deMauvrets, situated on the old Roman road from Angers to Poitiers.

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August Wine Club Pairing Recipe

Posted on July 27, 2024 by mcginnessalex

Beef Carpaccio

INGREDIENTS:

8 to 10 ounces beef tenderloin*, from the tip end of the roast
4 handfuls arugula or mixed greens
your favorite vinaigrette
kosher salt
freshly ground black pepper
shaved Parmesan cheese

DIRECTIONS:

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan cheese.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See full disclaimers on video from Alton Brown and the Food Network.

AUGUST WINE CLUB:

Maison Biotteau
AOP Anjou Rouge
Loire Valley, France

MELLOW WINE STYLE

This wine is red cherry in color with a nose of red fruits and slightly spicy pepper and cinnamon notes. The palate is round and fruity with delicate tannins. Enjoy this wine now, it is meant to be fully appreciated in its youth. Serve at room temperature, 1 hour after opening.

Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Winemaking: 5-7 days of maceration after destemming
Aging: 4 to 6 months in stainless tank
Appellation: AOP Anjou
Production Region: Loire Valley, France
Pairings: Grilled red/white meat, tartares or carpaccios, Firm-fleshed fish, soft cheeses (Reblochon, Brie, Camembert Fermier)

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. From a geological standpoint, the region has two dominant profiles from the influence of the Paris Basin – the bottom soil is composed of chalk and the top soil is a mixture of clay-limestone as well as silica. The banks and the bed of the Loire are made up of sand and gravel. The main red varietals produced in this area are Cabernet Franc, Cabernet Sauvignon, Pinot Noir and white wine varietals Chenin and Chardonnay.

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Broken Earth Nero d’Avola

Posted on June 28, 2024 by mcginnessalex

Grilled Sausage and Peppers with Garlic Aioli

INGREDIENTS:

Sausage and Peppers

1 package Never Any! Mild Italian Style Chicken Sausages (4 individual sausages)
2 bell peppers, cut into slices
half of an onion, cut into slices
½ tablespoon Stonemill roasted garlic herb grill seasoning
olive oil, lemon juice, and salt
4 specially selected brioche hot dog buns

Garlic Aioli

¼ cup mayonnaise
½ teaspoon Simply Nature organic garlic stir in paste
¼ teaspoon Simply Nature organic basil stir in paste (optional, or sub fresh herbs)
salt and lemon juice to taste

DIRECTIONS:

Whisk aioli in a small bowl. Set aside.
Toss peppers and onions with the garlic herb seasoning (or whatever other spices you want). Drizzle with enough oil so they won’t stick on the grill.
Place sausages directly on the grill. Place peppers and onion slices in a grill basket or a cast iron pan on the grill. Grill both until you get nice grill marks and the veggies are soft. At the end of grilling time, add the brioche buns, cut side down, to get them toasty.
Transfer peppers to a bowl and toss with lemon juice, more olive oil as needed, and salt and pepper to taste.
Serve each grilled chicken sausage on a toasted bun with a scoop of grilled peppers and a swizzle of your aioli.

JULY WINE CLUB:

Broken Earth Winery
Limited Release
Nero d’Avola
Estate Grown
Paso Robles, California

BOLD WINE STYLE

The abundance of black cherry and dark plum dominate this wine. The fruit is forward and subtly supported by some oak and bright acidity. The tannins are plush, but relatively soft, offering a wine for many occasions— which will pair with a wide array of foods as well as an enjoyable drink on its own. The variety has an outstanding future ahead of it in Paso Robles.

Varietal: Nero d’Avola
Analysis: 14.9% alcohol / volume
pH: 3.59
R/S: 3.5 g/L
TA: 6.4 g/L
Appellation: Paso Robles, California
Accolades: 91 pts Wine Enthusiast, 2019

Winemaker’s Notes:
“The fruit was handpicked and delivered to the winery, crushed and inoculated that same day with Clos yeast. Pump overs were done twice a day throughout the ferment. Fermentation on skins was done at 22.5 Brix for 10 days at 65°F. Maturation took place in French and American hybrid oak barriques for 9 months. The wine stayed in barrel and then filtration was performed and the wine was bottled.

The decision was made to bottle the wine early after sensory evaluation. The wine had come together so well and retained all of the primary fruit characters associated with the variety that further aging was deemed unnecessary.” – Chris Cameron, Winemaker

About Broken Earth Winery:

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

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

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

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Broken Earth Limited Release Anonymity

Posted on June 28, 2024 by mcginnessalex

Caprese Skewers

INGREDIENTS:

2 cups balsamic vinegar
10 oz cherry tomatoes
8 oz Ciliegine (“cherry size”) mozzarella cheese
.8 oz clamshell fresh basil leaves
salt and pepper
toothpicks

DIRECTIONS:

For the balsamic drizzle: Add balsamic vinegar to a small saucepan over high heat then bring to a boil. Turn heat down to medium then simmer until vinegar is the consistency of thin maple syrup, 20 minutes. You’ll know it’s done when you can see the bottom of the pan for a second or two after scraping a spatula across. Pour balsamic reduction into a small bowl and set aside to cool. Alternatively you could use store bought balsamic reduction.
Thread a cheese ball onto a toothpick, followed by a basil leaf – fold in half or into quarters if large. Finish with a cherry tomato then place onto a serving platter. Repeat with remaining ingredients. Just before serving, sprinkle skewers with salt and pepper then drizzle with cooled balsamic reduction. Serve immediately.

JULY WINE CLUB:

Broken Earth Winery
Limited Release Anonymity
Torrontes
Paso Robles, California

SILKY WINE STYLE

Stylistically, this wine is bright, fresh style with aromas of white peach, hints of green melon and subtle spices. The palate is rich and forward with mouthwatering flavors and balancing natural acidity. It has a unique depth to the palate and a texture that suggests softness, even with the abundant acid.

Varietal: Torrontes
Analysis: 12.4% alcohol / volume
Appellation: Paso Robles, California

Winemaker’s Notes:
“Our Anonymity is a white wine produced entirely from the Torrontes grape variety, a native of Argentina. So little of this varietal is grown in the US that it is yet to receive official status by the federal government. This wine does not see any oak and would be ideal for spicy foods as well as richer, creamy white sauces. Its appeal is further enhanced by its ability to maintain fruit when it is well chilled, perfect for summer.” – Chris Cameron, Winemaker

Broken-Earth-Tasting-Room-White-Wine

About Broken Earth Winery:

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July Wine Club Pairing Recipe

Posted on June 28, 2024 by mcginnessalex

Berry Cobbler

INGREDIENTS:

8 cups mixed berries
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
½ teaspoon pure vanilla extract

Biscuit Topping

1 and ½ cups all-purpose flour
1/3 cup granulated sugar
1 and ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, cold and cubed
½ cup buttermilk, cold
for topping before baking: 1 tablespoon buttermilk and coarse sugar

DIRECTIONS:

Preheat the oven to 350°F and grease a 9×13-inch pan.
Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick. You could also use a food processor. While slowly stirring, slowly drizzle in ½ cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
Brush the top of the biscuit dough with 1 tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Cover and store leftovers in the refrigerator for up to 5 days.

JULY WINE CLUB:

Broken Earth Winery
Limited Release Tempranillo
Estate Grown
Paso Robles, California

BOLD WINE STYLE

This wine immediately captures your attention. The fruit and oak combine wonderfully on the nose and this harmony continues through the palate. Brighter red fruits abound with great length and flavor, with a balanced firm, finish.

Varietal: Tempranillo
Analysis: 14.6% alcohol / volume
pH: 3.57
R/S: 2.0 g/L
TA: 6.7 g/L
Appellation: Paso Robles, California
Awards: 91 pts. — Wine Enthusiast

Tempranillo:
This grape is a native Spaniard, where it reigns supreme in the famous Rioja region. You might also find it in Portugal under the name Tinta Roriz, where it is a key player in Port production. The name itself is a clue to its personality – “tempranillo” is a derivative of Spanish for “early,” hinting at its characteristic fast ripening.

Winemaker’s Notes:
“Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilizing simple vertical shoot position (VSP) for canopy management.

It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilizes mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak.” – Chris Cameron, Winemaker

About Broken Earth Winery:

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

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 >