April Wine Club Recipe Pairing

Flank Steak ChimichurriFlank Steak with Chimichurri Sauce

Easy Argentinian marinated flank steak with Chimichurri sauce is bursting with bold savory flavors and just a hint of heat.

STEAK INGREDIENTS:
• I ½ pounds flank steak

MARINADE INGREDIENTS:
• ¼ cup oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• Juice of 1 lime

CHIMICHURRI SAUCE INGREDIENTS:
• ½ cup cilantro
• ½ cup parsley
• ½ onion, diced
• 1 teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 1 tablespoon garlic
• ½ teaspoon Italian blend seasoning
• ½ teaspoon crushed red pepper flakes
• 1/3 cup oil
• 2 tablespoons red wine vinegar or apple cider vinegar

DIRECTIONS:
• Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
• Combine all Chimichurri ingredients in a blender or food processor, and pulse until smooth.
• Preheat an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
• Thinly slice steak across the grain and serve with Chimichurri sauce on top.
© Recipe courtesy of www.LeCremeDaLaCrumb.com

APRIL WINE CLUB:

Bold wine Style logoStickybeak Cabernet SauvignonStickybeak
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

‘Stickybeak’ is Australian slang for a nosey neighbor or to be overly inquisitive. Searching for the best sites that the California wine growing region has to offer, the vintners’ inquisitive search for the best expressions of the land produced this delicious Cabernet Sauvignon. The vintners’ objective was to create a seamless Cabernet Sauvignon, nothing over done, especially the oak. To achieve this, they sought vineyards from the valley floor in Rutherford, as well as Oak Knoll, and the Chiles Valley. The blend of earthy, fruit-driven Cabernet from the valley floor combined with chiseled hillside tannins and acidity is very appealing. This, along with a small parcel of Merlot, imparted the desired palate weight and texture.

Bill Nancarrow Winemaker“Typical Napa Valley floor notes of ripe dark fruits and cassis are complemented by lifted and high toned red berry notes from the higher elevations. Oak derived cedar and clove spice are on full display, but tempered by an impressive freshness. The palate is well structured with ripe tannins providing the frame for the blackberry, plum and vanilla flavors. The wine is medium bodied with a lovely natural balance and finishes with length and clarity.” – Bill Nancarrow, Winemaker

Winemaker: Bill Nancarrow
Appellation: Napa Valley, California
Varietal: 100% Cabernet Sauvignon
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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

 

March Winery Spotlight Tasting Event

J. Lohr Vineyards and Wines

J Lohr Women
J. Lohr Winery Spotlight Tasting Event

March is National Women’s History Month, what better time to celebrate the remarkable achievements of J. Lohr female team members with a special wine tasting event!

Daughter of wine industry pioneer Jerry Lohr, Cynthia Lohr spent much of her youth in the vineyards and at the wineries.  As an adult, she chose her own path working with a who’s who of leading internet and technology companies.  In 2002, Cynthia joined the family business. Today, she’s co-owner and the winery’s Chief Brand Officer.

Winemaker Kirsten Barnshisel, brings 20 years of viticulture and enology experience spanning three continents to her role as winemaker for J. Lohr’s white wines.  Kristen followed her family’s deep winemaking roots and is known for her gifted palate and technical skills. She presides over J. Lohr’s winery in Monterey County.

Please join us for the J. Lohr Winery Spotlight tasting experience. Be sure to RSVP at your local WineStyles location or reserve tickets on Eventbrite.com

J. Lohr: American Winery of the Year

“J. Lohr has been a continual force in the California wine industry for nearly four decades, passionately championing the Central Coast winegrowing regions of Paso Roble and Monterey County, and offering great leadership within the wine industry. In addition, the people at J. Lohr have dedicated themselves to producing high-quality wines, while making significant contributions in the areas of sustainability, education and social responsibility. We are thrilled to acknowledge them as our 2010 American Winery of the Year.” – Wine Enthusiast

J Lohr Family Members

 

Legendary Winegrower, Jerry Lohr

J. Lohr Wine LegendIn the early 1970s, Jerry Lohr first planted grapes in Monterey’s Arroyo Seco district.  In the 1980s, he saw potential for great Cabernet Sauvignon in the Paso Robles region and began vineyards there.  For more than four decades, Jerry Lohr has been synonymous with pioneering innovation on the Central Coast.  Let’s celebrate Jerry’s 80th birthday with a remarkable tasting event featuring his amazing wines.  Learn more.

Join us for a tasting experience, featuring J. Lohr wines: Flume Crossing, Wildflower, Pure Paso, October Night, Hilltop, Tower Road, Fog’s Reach and Carol’s Cabernet.  Please RSVP to save your seat at your local participating WineStyles location.

Carol's Vineyard

Taste, Learn and Enjoy® with us! 

Winery Spotlight Tasting Event:

J. Lohr Vineyards & Wines
Monterey / Paso Robles / Napa Valley
California

RSVP for at your local WineStyles location

Cheers!

WineStyles.com

Bacon-wrapped Venison Tenderloin with Garlic Cream Sauce

bacon wrapped tenderloinINGREDIENTS:
• 6 thick slices bacon
• 2 (3/4 pound) venison tenderloin roasts (can be substituted)
• 2 teaspoons olive oil, divided
• ¼ teaspoon onion powder, divided
• kosher salt and ground black pepper to taste
• 2 tablespoons butter
• 1 (8 ounce) package sliced cremini mushrooms
• 2 cloves garlic, chopped
• 1 tablespoon chopped green onion, or more to taste
• ½ cup heavy whipping cream, or more to taste

DIRECTIONS:
• Preheat oven to 375 ℉.
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometers inserted into the thickest part of a tenderloin reads at least 145℉, about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixtures; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
© Recipe courtesy of Huntmom at Allrecipes.com © Photo by DIZ&#9829

MARCH WINE CLUB PAIRING:

Arendsig Pinotage Bold wine Style logo
Arendsig
Solara Block 4 Guinea Fowl
Pinotage
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine region, in harmony with nature and a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts.

winemaker Lourens Van Der Westhuizen“Red fruit, cherries, cranberry and spice with vibrant aromatics, showing a young and fresh side of Pinotage. Rich and youthful mouthfeel with a burst of fruit and juicy tannins. Aged eleven months on the lees in 8-10 year old French oak barrels..” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Pinotage
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Thai Grilled Beef Salad

Thai Grilled BeefThis is a simple Thai beef salad. It can be eaten hot or cold, but is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

INGREDIENTS:
• 1 pound beef flank steak
• ¼ cup fish sauce
• ¼ lime juice
• 1 tablespoon kecap manis
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• ¼ cup chopped green onions
• ¼ cup chopped shallots
• ¼ cup thinly sliced onion
• 2 tomatoes, cut into wedges
• ¼ cup sliced cucumber
• ¼ cup Thai chili peppers, sliced

DIRECTIONS:
• Preheat grill for medium-high heat.
• Grill beef to desired doneness, and allow to cool.
• While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
• Cut beef into bite-sized pieces. In a large, bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat. © Recipe courtesy of Patnication at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsign Sauvignon BlancSilky style
Arendsig
Solara Block 2 Little Foxes
Sauvignon Blanc
South Africa

SILKY WINE STYLE

These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine valley, where in harmony with nature, a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts in stainless steel tanks. Maturation takes place for seven months on the lees in cement tanks, retaining the unique vineyard characteristics. The handcraft approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, abundance of tropical fruit flavors, granadilla, kiwi fruit and guava with hints of lime and green citrus. On the palate, fruit lingers with a firm yet balanced acidity and the long lees contact giving the wine a beautiful creamy mouthfeel.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Sauvignon Blanc
Analysis: 13.72% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

March Wine Club Recipe Pairing

Rosemary Lamb Shanks Recipe

Rosemary Braised Lamb Shanks

Great served with polenta or roasted garlic mashed potatoes, soaking up the wonderful sauce.

INGREDIENTS:
• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into ¼ inch rounds
• 10 cloves of garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

DIRECTIONS:
• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.© Recipe courtesy of S. Hodge at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsig GrenacheBold wine Style logo
Arendsig
Inspirational Batch #2
Grenache
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. The Bonnievale ward is influenced by the Meso-climate everyday, a southeastern breeze during the summer and morning fog in the winter, bringing temperature variations. It is also influenced by the Langeberg and Riversonderend Mountain range and Breede River that runs through the valley. All Arendsig Single Vineyard wines are made with minimal interference throughout the vinification. Maturation takes places in natural vessels to bring through the unique vineyard characteristics, that is specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, violets, plums, cherry with a palate of fleshy, syrupy texture and elegant finish. Aged six months in concrete tanks, no contact with wood.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Grenache
Analysis: 14.03% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

February Winery Spotlight Tasting Event

Hess logo

The Hess Collection

Please join us for the Hess Winery Spotlight tasting experience, featuring wines from their Mount Veeder, Allomi and Napa Valley collections. Be sure to RSVP at your local WineStyles location or reserve tickets on Eventbrite.com

THE HESS STORY

Since 1844, the Hess family’s unparalleled passion and pioneering spirit has spanned across five generations, leading up to Donald Hess. Donald Hess became interested in mountain winegrowing during a trip to the Napa Valley in the mid-1970’s.  He discovered that Mount Veeder’s vineyards had the ideal combination of soils and microclimates to produce grapes of distinctive character and flavor.  Thus, began The Hess Collection’s love for unique mountain and valley fruit expressed through artfully crafted wines. Learn more about their story.

Hess wines

Nurture the Land and Return What You Take

Hess embraces this philosophy.  The wines cultivated at The Hess Collection follow the dictates of the Napa Green certified land and winery programs, as well as the California Sustainable Winegrowing Alliance.  The Hess Collection has been at the forefront of the green movement for many years and actively participates in several programs that are shaping the future of the wine industry.  Learn more.

Hess Family

The Next Generation

As fifth generation Hess family, Tim and Sabrina consider themselves stewards of the land and the brand. They continue Donald’s legacy carrying on the tradition and his commitments to craft world-renowned wines from the Napa Valley while introducing wines that speak to the vision of their future. Together, they continue to advance the Hess Collection as one of the premiere family-owned and family-led companies in Napa Valley. They are hopeful that someday their children too will carry on the Hess Family heritage. 

Hess wines

Taste, Learn and Enjoy® with us! 

Winery Spotlight Tasting Event:

The Hess Collection

RSVP for at your local WineStyles location

Cheers!

WineStyles.com

Hanger Steak with Grilled Fennel Salad

hanger steak fennel salad

INGREDIENTS:
• 1 TBS crushed garlic
• ¾ cup olive oil
• 1 cup cilantro leaves, roughly chopped
• 2 TBS fresh thyme, roughly chopped
• 1 ¼ cups parsley leaves, roughly chopped
• ¾ cup mint, roughly chopped
*Please note herbs are used in 2 parts of this recipe
• 1 ½ pounds hanger steak (butchers steak)
• 2 tablespoons champagne vinegar
• 1 tsp lemon juice
• 1 tsp honey
• 4 TBS olive oil (split into 2 TBS each)
• Kosher salt to taste • freshly cracked pepper
• 2 fennel bulbs, cored and cut into wedges
• 2 large tomatoes, cut into 6 wedges each
• 3 ounces feta large dice

DIRECTIONS:
• Blend garlic, olive oil, cilantro, 1 cup parsley, thyme and ½ cup mint in a blender until smooth, pour over steak and let marinate in refrigerator for 3 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil. Season with salt and pepper.
• Prepare a grill for medium-high heat. Remove steak from marinade; season with salt and pepper. Grill until nicely browned and thermometer reads 125℉ for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
• Meantime, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and slightly soft, about 2-3 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.© Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden Cabernet SauvignonMellow style logo
Robert Eden Collection
Cabernet Sauvignon
Languedoc, France

MELLOW WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Cabernet Sauvignon. The organic grapes were de-stemmed and then fermented in concrete tanks under temperature control. Aging involves some large wooden tanks for part of the blend.

Winemaker Robert Eden“Dark ruby color. Sweet aromas of creme de cassis, kirsch, orange zest, and magnolia with a silky, vibrant, fruity medium-body and a silky, medium-length herbal tea finish with light oak flavor. A pure and simple cabernet sauvignon with sweet aromatics and a lightly herbal palate. Supple and generous wine, will go well with pizza, pasta, and everyday food.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 100% Cabernet Sauvignon
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, 2019 World Wine Championship

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Mediterranean Baked Halibut

Mediterranean baked halibut

INGREDIENTS:
• 1 1/3 lb halibut cut in 4 pieces or baked whole
• 2 tablespoons olive oil (reserve 1 TBS)
• fresh ground black pepper
• Kosher salt to taste
• ¼ cup red onion finely diced
• 1 cup grape tomatoes halved
• ¼ cup Spanish olives halved
• ¼ cup Kalamata olives halved
• ½ cup parsley chopped
• zest of 1 lemon

DIRECTIONS:
• Preheat the oven to 425°F.
• Using 1 tablespoon of olive oil, brush the fish on both sides with the oil and season with salt and pepper and place on a parchment lined baking sheet.
• Place the fish in the oven and bake for about 8-10 minutes, until the fish is opaque in the center.
• While the fish cooks, heat the remaining olive oil in a pan over medium heat.
• Add the red onion, stirring occasionally, until the onions are soft, about 2 minutes.
• Add the tomatoes, season with a little salt and pepper, and cook for another 2 minutes until it just started to wilt and release juices.
• Stir in the olives, parsley and lemon zest and transfer the sauce to a bowl.
• To serve, place the halibut on a plate, top with the olive and tomato mixture. Serve immediately. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden ChardonnaySilky style
Robert Eden Collection
Chardonnay
Languedoc, France

SILKY WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Chardonnay grapes.

Winemaker Robert Eden“Yellow straw color. Aromas of baked apple, phyllo pastry, butter cream, dried pineapple, and dried sage with a satin, soft, dry yet-fruity, light-to-medium body and a smooth, buoyant vanilla, cream finish with a suggestion of oak flavor. An easy-drinking Chardonnay with toasty notes of pastry and baked apples. Pairs well with everyday cooking, grilled food, mixed salads, Asian-inspired dishes or enjoy as aperitif.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, World Wine Championship 2019

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Braised Short Ribs with Fine Herbs

braised short ribs

INGREDIENTS:
• 3 pounds beef short ribs
• salt and cracked pepper to taste
• ¼ cup olive oil • 2 slices bacon large dice
• 2 medium onions sliced thin
• 6 cloves of garlic sliced
• 2 cups red wine
• 2 lbs ripe tomatoes, peeled and diced (or 28 ounce can)
• 6 chives roughly chopped • 2 sprigs tarragon (save stems) chop leaves
• 3 sprigs fresh chervil (save stems) chop leaves *mix chervil tarragon and chives together and set aside
• 2 bay leaves
• ¼ cup roughly chopped parsley (save stems)
• Butchers twine

DIRECTIONS:
• Season beef ribs with salt and pepper and set aside.
• Heat the oil in a large Dutch oven over high heat. Brown all sides well then remove the ribs to a plate and brown remaining ribs.
• Pour off all but 2 tablespoon of fat in the pan. Add the bacon and cook over medium heat until it renders most of its fat but does not crisp. Add the onions and garlic and cook until soft. Stir in the wine, tomatoes, salt, and a generous grinding of black pepper. Return the ribs to the pot and bring to a simmer.
• Tie up saved herb stems with twine. Tuck them between the ribs in the braising pan. Cover the pot and reduce the heat to very low. Gently simmer until the ribs are tender enough to pierce with a fork and the meat pulls off the bone, about 2.5 to 3 hours. Alternately, if your pan is oven safe, you can braise the beef in the covered pot in a 300-degree oven.
• Take the ribs out of the sauce with tongs and transfer them to a large platter. Remove and discard the herb bundle. Skim off any visible fat on the surface of the sauce. Stir in the chopped mix of herbs and increase the heat to high. Boil the sauce until it thickens enough to coat a spoon. Stir in the parsley. Taste and season with additional salt and pepper if needed.
• Spoon the sauce over the meat and serve. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Chateau Maris Natural Selection Syrah GrenacheBold wine Style logo
Château Maris
Natural Selection
Syrah, Grenache
Languedoc, France

BOLD WINE STYLE

Robert Eden, vintner and co-owner of Château Maris, has lived in France since 1994. After traveling the world and working with renown winemakers, he began his pursuit of organic and biodynamic viticulture at Château Maris. Located within the terroir of Cru La Liviniere in the South of France, the winery is situated at the foot of the Black Mountains. Château Maris is a 79-acre estate divided into multitude of small vineyards on the hillside above the village of Laviniere, the first Cru Classe of the Minervois, in the Languedoc region. Eden’s unwavering pursuits in organic winemaking and biodynamic principles, spans over two decades, three continents and has gained world-recognition. His keen attention to environmentally conscious viticulture and top varietals of French terroir, creates wines that are reliable and a delicious choice for any dinner party with family and friends.

Winemaker Robert Eden“Notes of dark fruits, black currant. Inky purple on the glass. Full-bodied richness, beautifully integrated acidity, ripe tannin and no hard edges. It is soft with juicy tannins. Pairs well with red meat, filets or ribs.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 70% Syrah, 30% Grenache
Analysis: 14.5% alcohol / volume
Critical Acclaim: 91 pts Wine Advocate, 2017

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Steak and Wild Mushrooms

Steak and mushroomsThe exotic earthy flavors of wild mushrooms paired with thyme make this steak a delicious dish, perfect for entertaining.

INGREDIENTS:
• ½ cup red wine, divided
• ¼ cup plus 1 tablespoon olive oil, divided
• 1 tablespoon thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoons sea salt (grinder)
• 2 New York strip steaks, 3/4-inch thick (about 1 pound)
• ½ cup thinly sliced shallots or onion
• 1 package (8 ounces) assorted wild mushrooms or cremini (baby bellas) mushrooms, sliced
• 2 tablespoons balsamic vinegar
• ¼ teaspoon black pepper (coarse ground)

DIRECTIONS:
• Mix ¼ cup each of the wine and oil, 2 teaspoons of the thyme, Worcestershire sauce, 1 teaspoon of the sea salt and garlic powder in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 3 minutes. Add remaining ¼ cup wine, vinegar, remaining 1 teaspoon thyme, pepper and remaining ¼ teaspoon sea salt. Simmer 10 minutes or until sauce is slightly thickened and mushrooms are tender. Set aside to keep warm.
• Remove steak from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until steak is desired doneness. Serve each portion of steak with about 1/3 cup mushrooms in red wine sauce.
© Recipe courtesy of McCormick

JANUARY WINE CLUB PAIRING:

Casas Del Toqui Barrel Series Cabernet SauvignonBold wine Style logo
Casas Del Toqui
Barrel Series Reserva
Cabernet Sauvignon
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. Casas del Toqui is led by a family committed to producing excellence. Each of their wines is the result of their core values, people, tradition and technology, capturing the unique quality that distinguishes their outstanding wines. The Barrel Series showcase the fruit flavors and aromas that reflect the characteristics of Chile’s wonderful growing conditions. Well balanced wines with good structure and complexity, enhanced by oak barrel aging.

Winemaker Vicente Johnson“Very complex nose with hints of tobacco, spices and black fruits, and a soft hint of vanilla. Balanced with firm but silky tannins, good body and with a long and very persistent finish.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!