January Wine Club Pairing Recipe

Chicken Chili with Red BeansChicken and Red Bean Chili

INGREDIENTS:
• 2 pounds chicken (boneless chicken breasts or thighs, diced)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• ½ cup onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 2 (14-ounce) cans red beans (small red beans or kidney beans)
• 1 (28-ounce) can tomatoes (diced)
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can green chili peppers (chopped, mild)
• 1 cup chicken stock (preferably unsalted)
• optional: 1 teaspoon sugar
• optional: 1/8 teaspoon ground red pepper (cayenne)
• kosher salt (to taste)
• pepper (to taste)

DIRECTIONS:
• Heat the olive oil in a 5-quart Dutch oven or kettle over high heat. Add the chicken to the hot oil and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate it until you are ready to add it back to the chili.
• Add butter to the same pan over medium heat; cook the green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
• Add the chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add the sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken back to the pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
• Ladle the chili into bowls and garnish as desired. You can top the chili with sour cream, chopped green onions, cilantro, or shredded cheese if you like. It goes great with cornbread or crackers on the side.
• Makes 8 servings. Leftovers can be refrigerated or freeze in individual airtight containers.
© Recipe courtesy of The Spruce Eats

JANUARY WINE CLUB PAIRING:

Casas del Toqui SyrahBold wine Style logo
Casas Del Toqui
Gran Toqui
Syrah
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. The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, producing a rich harvest with balanced maturity.

Winemaker Vicente Johnson“Very intense purplish red color. Aromas of red fruits, spices, cassis, and leather. Full-bodied on the palate, with an interesting marriage of fruit and wood, it is a very complex wine. Long finish and great persistence. Serve with roast lamb and goat cheese.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Syrah
Analysis: 14% 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!

 

Portobello Penne Pasta Casserole

Portobello Penne Pasta

Portobello Penne Pasta Casserole

INGREDIENTS:
• 1 (8 ounce) package uncooked penne pasta
• 2 tablespoons vegetable oil
• ½ pound portobello mushrooms, thinly sliced
• ½ cup margarine • ¼ cup all-purpose flour
• 1 large clove garlic, minced
• ½ teaspoon dried basil
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed
• ¼ cup soy sauce

DIRECTIONS:
• Preheat oven to 350℉. Lightly grease a 9” x 13” baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook one minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

© Recipe courtesy of AllRecipes.com by Chmadden, click to see video

DECEMBER WINE CLUB PAIRING

Mellow style logo
Alit
Pinot Noir
Willamette Valley, Oregon

MELLOW WINE STYLE

Alit Collective is a small team of passionate winemakers, driven to spread the pleasure of exceptional wines. Alit farms organically and minimizes intervention, aiming to capture a vineyard’s natural ecosystem in a bottle. That means dry farming, where natural rainfall replaces conventional irrigation. This method conserves water while producing small but intensely flavorful grapes. During fermentation, they rely on the vineyards’ native wild yeasts to transform the grapes into wine. With just a little coaxing from the winemaking team, Mother Nature creates the flavors, textures and aromas of a great wine. The Alit Willamette Valley Pinot Noir began with ripe, organically farmed grapes grown in volcanic soil that is more than 14 millions years old. Hand-picked – stems and all – and carefully conducted an orchestra of wild yeasts to transform them into wine.

Felipe Ramirez“On the nose, notes of red cherries, huckleberries, vanilla and cedar. On the palate, you’ll find radiant, rich flavors with a long finish. The all natural result delivers red fruit with a wave of cinnamon-and-clove spiciness as smooth as velvet.” – Felipe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Critical Acclaim: 90 pts “Years Best” American Pinot Noirs by Wine & Spirits 2015

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!

 

Pasta with Lemon Cream Prosciutto recipe pairing

Pasta Lemon Cream Prosciutto

Past with Lemon Cream and Prosciutto

INGREDIENTS:
• 2 tablespoons (¼ stick) butter
• 3 large shallots, minced
• ¾ cup low-salt chicken broth
• 1 cup whipping cream
• 2 teaspoons grated lemon peel
• 1 teaspoon grated orange peel
• ¼ teaspoon cayenne pepper
• 2 cups frozen green peas, thawed
• 2 tablespoons thinly sliced fresh mint leaves (or ½ teaspoon dried marjoram instead)
• 1 tablespoon fresh lemon juice
• 16 ounces penne pasta
• 12 thin slices prosciutto-browned and then chopped in small pieces
• freshly grated Parmesan cheese

DIRECTIONS:
• Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to ¼ cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
• Divide pasta among plates or bowls. Sprinkle prosciutto atop pasta and serve, passing Parmesan separately.

© Recipe courtesy of Bon Appétit, January 2003

DECEMBER WINE CLUB PAIRING:

Straight Shooter ChardonnaySilky styleMaison L’Envoy
Straight Shooter
Chardonnay
Willamette Valley, Oregon

SILKY WINE STYLE

Driven by a tireless hunt for elusive sites, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, the winery champions many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. The inaugural vintage of Straight Shooter Chardonnay has heaps of character. After fermentation, 50% of the wine was matured in seasoned French oak for ten months prior to bottling. The wine expresses standout primary aromas of yellow fruits and citrus zest followed by meringue, nougat and lemon verbena notes.

Felipe Ramirez“The palate is fruit-driven and balanced while also light on its feet. The pronounced Meyer lemon and Bosc pear characters are sustained by a vibrant acidity through the long finish.” – Filpe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Chardonnay
Analysis: 13.2% 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!

 

December Wine Club recipe pairing

Rib Roast

FOOL-PROOF RIB ROAST

INGREDIENTS:
• 1 (5 pound) standing beef rib roast, trimmed of fat
• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon fennels seeds, crushed
• 2 pounds new potatoes, halved
• 1 onion, cut into thin wedges

DIPPING SAUCE INGREDIENTS:
• 1 (8 ounce) container sour cream
• 3 tablespoons horseradish
• 1 tablespoons snipped fresh chives

DIRECTIONS:
• Let beef stand at room temperature one hour.
• Preheat oven to 350℉.
• Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
• Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135℉ for medium-rare, 1 ¾ to 2 ¼ hours, or 150℉ for medium, 2 ¼ to 2 ¾ hours. Transfer beef to a cutting board, let stand, covered with foil, about 15 minutes (do not drain pain).
• Meanwhile, boil potatoes and onion in a pot of salted water for 10 minutes. Drain, then sprinkle with remaining ½ teaspoon of salt.
• Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes. • Make dipping sauce: Stir together sour cream, horseradish, and chives in bowl.

© Recipe courtesy of AllRecipes.com by Betty Soup

DECEMBER WINE CLUB

Straight Shooter Pinot Noir bottleMellow style logoMasion L’Envoy
Straight Shooter
Pinot Noir
Willamette Valley, Oregon

MELLOW WINE STYLE

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, the winery champions many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. Since debuting in 2011, this winery has stood out, including Wine and Spirits naming them ‘a winery to watch’ in 2015. The fruit was hand-picked, from unadulterated Pinot Noir pristine vineyard blocks and 80% were destemmed with indigenous fermentation in stainless steel open tanks. The wine matured in French oak barrels for 12 months, 10% of which were new.

Felipe Ramirez“Intense aromatics of dark cherry and blue fruits alongside subtle earth and elegant floral notes. The palate mirrors the nose and is full of freshness with a touch of oak for texture and balance. Vibrant acidity and soft tannins support the flavors through a long, satisfying finish.” – Filpe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Critical Acclaim: 91pts Smart Buy, Wine Spectator; 90 pts Wine & Spirits

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!  Learn more >

 

November Wine Club recipe pairing

Apple soup

APPLE SOUP WITH ROQUEFORT CROUTONS

INGREDIENTS:

• 6 tablespoons (¾ stick) unsalted butter
• 1 ¼ lbs. Red Delicious apples (about 3 large), peeled, cored and sliced
• 1 ¼ lbs. Granny Smith apples (about 3 large), peeled, cored, and sliced
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 5 cups chicken stock or canned broth
• 1 ½ cups whipping cream
• ¼ cup Calvados (apple brandy)
• salt and freshly ground pepper
• ½ Red Delicious apple, cored (unpeeled)
• ½ Granny Smith apple, cored (unpeeled)
• 1 tablespoon fresh lemon juice
• 2 tablespoons snipped fresh chives
• Roquefort Croutons

DIRECTIONS:
• Melt 4 tablespoons butter in heavy large saucepan or Dutch oven over medium heat. Add 1 ¼ pound red apples, 1 ¼ pounds Granny Smith apples, onion and garlic and cook 5 minutes, stirring occasionally. Add stock and simmer until apples are very tender, about 25 minutes. Puree mixture in batches in blender or processor. Return puree to pan. Add cream and Calvados. Bring to simmer. Season with salt and pepper. (Can be prepared one day ahead. Cool, cover and refrigerate).
• Cut each apple half into 12 thin slices. Mix with lemon juice. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until golden brown, about 10 minutes.
•Bring soup to simmer over medium heat. Ladle into bowls. Top each bowl with 2 red apple slices and 2 Granny Smith apple slices. Sprinkle with chives. Serve with Roquefort croutons.

CROUTON INGREDIENTS:
• 4 bacon slices
• 18 1/4 inch-thick slices of French bread baguette
• 4 ounces Roquefort cheese, crumbled
• 1/4 cup (1/2 stick) unsalted butter, room temperature

CROUTON DIRECTIONS:
• Position rack in center of oven and preheat to 350 degrees. Cook bacon in heavy medium skillet until crisp.  Transfer to paper towels and drain.  Crumble bacon.  Arrange bread slices on heavy large backing sheet.  Bake until beginning to crisp, about 10 minutes.  Mix cheese and butter in processor until smooth.  Spread one side of each crouton with cheese mixture. (Can be prepared 4 hours ahead. Cover croutons at an store at room temperature.
• Preheat broiler.  Broil croutons 5 inches from heat source until cheese bubbles, about 2 minutes. Sprinkle with bacon. Serve warm, plated next to soup or on top of soup.  © Recipe courtesy of Bon Appétit, Oct 1998

NOVEMBER WINE CLUB

Cortese Piedmont ItalySilky styleCa’ de Lion
Il Sognatore Cortese
Dell’ Alto Monferrato DOC
Piedmont, Italy

SILKY WINE STYLE

Ca’ de Lion was founded in 1871 by Luigi Ghione. The winery takes the name of the family ancestor, Leone Ghione (1655). Generations of expertise in Piedmont has elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. Harvested by hand during the first week of September, vinification and maturing took place in stainless steel tanks. This wine has exotic and aromatic notes of jasmine, white peach, stone fruits and a touch of mint. In the mouth, the wine is bright with lemon-lime acidity and a refreshing finish. Serve chilled. Pairs well with antipasti, salads, seafood and lighter fare.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Brilliant green tones, with perfume nose of a yellow and white fruits and herbs. On the palate, pleasant white wine, surrounded by a good freshness. Excellent as apéritif, with fish or meat dishes.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 100% Cortese
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and 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!  Learn more >

 

Sweet Potato Ravioli November Wine Club Pairing Recipe

Sweet Potato RavioliSWEET POTATO RAVIOLI

RAVIOLI INGREDIENTS:
• 1 ½ pounds red-skinned sweet potatoes (yams)
• 2 tablespoons (packed) golden brown sugar
• ¼ teaspoon ground nutmeg
• 48 square wonton wrappers
• 2 large egg whites, beaten until foamy

SAUCE INGREDIENTS:
• ¾ cup (1 ½ sticks) butter
• 1 ½ tablespoons balsamic vinegar
• 1 ½ tablespoons chopped fresh thyme
• chopped, toasted pecans (optional)

RAVIOLI DIRECTIONS:
• Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
• Line large baking sheet with plastic wrap. Place one wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place one tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

SAUCE DIRECTIONS:
• Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
• Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately. © Recipe courtesy of Bon Appétit, Feb 2003

NOVEMBER WINE CLUB

Mellow style logoCa De Lion Wine BottleCa’ de Lion
Rosso Blend
Piedmont, Italy

MELLOW WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from the family ancestor Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the Canelli hills. This vintage was hand-harvested in the middle of September and vinified traditionally in stainless steel tanks, then refined in bottle. It’s a spectacular, unique and indigenous blend. The wine is velvet in the mouth. Brilliant aromatics reveal layers of violet, fresh rose, luxardo cherry, and blackberry. Very light oak and lip-smacking acidity makes this a stellar wine that can be paired with a variety of foods. Serve with a light chill. The wine can be decanted 30 minutes prior to serving.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby color with orange tones. Lasting scent with airy perfume, rich with violet and rose. Rounded and very fresh on the palate, light and velvety tannins. Open and let breathe before serving, pairs well with game and cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 60% Ruché, 40% Pinot Nero
Analysis: 13% alcohol / volume
Critical Acclaim: 93pts Wine Enthusiast 2013; Reviewed and 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!  Learn more >

 

Ca’ de Lion Piedmont Wine Pairing Recipe

AGNOLOTTI
(Piedmont traditional filled pasta)

Legend has it that agnolotti was invented in Piedmont to celebrate the end of a siege. The celebration meal was creatively prepared by chef Angelot, at the request of the Marquis.

INGREDIENTS:
• 1 lb lean beef
• 7 oz spinach, boiled
• 1 onion
• 3 ½ oz butter
• 1 sprig rosemary
• 1 clove of garlic
• 1 tablespoon all-purpose flour
• 3 tablespoons tomato sauce
• broth to taste
• grated Parmigiano Reggiano cheese to taste
• nutmeg to taste
• 1 lb all-purpose flour• 5 eggs• salt and pepper to taste

DIRECTIONS:
• Place a saucepan over medium heat. Add 2 oz of butter. After butter has melted, add peeled garlic clove and thinly sliced onion. As soon as they start to brown, add the meat and turn heat down to low. Brown the meat on all sides, then dust with 1 tbsp flour. Season with salt, add tomato sauce and enough broth to completely cover the meat. Cook over low heat until the meat is soft, but not falling apart. Then, remove the pan from the heat.
• Remove the meat from the sauce and set the sauce aside for later. Chop the meat in a food processor with the spinach (previously blanched for a couple of minutes in boiling water and well drained.) Transfer the chopped meat and spinach to a bowl and stir in an egg yolk, a generous amount of grated Parmigiano Reggiano, a pinch of pepper and a dusting of nutmeg.
• Then prepare the pasta dough by forming a well with the flour. Add 4 eggs and the remaining egg white to the center and begin incorporating the flour. Add a drop of water if necessary. Knead until you have a smooth dough. Let the dough rest for 20 minute, covered with a kitchen towel or plastic wrap.
• Using a rolling pin or pasta machine, roll out the dough into two thin sheets. On the first sheet place a tbsp of pasta stuffing 1 ½ to 2 inches from one another. Cover with the other sheet and squeeze the dough around the filling to remove any air. Use a pasta cutter or knife blade to cut out the agnolotti.
• Cook the agnolotti in a large pot of boiling salted water for 5 minutes. Then remove using a slotted spoon and toss with the previously prepared sauce, reheated for a couple of minutes. Also add the remaining melted butter and a good amount of grated cheese. Serve hot.  © Photo and recipe courtesy of Academia Barilla

NOVEMBER WINE CLUB

Bold wine Style logoLaCua-Piedmont_italy-wine-bottleCa’ de Lion
La Cùa
Langhe Rosso DOC
Piedmont, Italy

BOLD WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from family ancestry Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. The name “Langhe” is the plural form of langa, a local word for a long, low-lying hill. Since its designation, the Langhe DOC has gained considerable marks for its innovative viticulture and use of international varietals. This creativity has allowed local winemakers to produce a new generation of high quality wines. This wine has violet and rose notes with a black cherry fruity taste. Electric balance between acidity and freshness, with smooth, elegant tannins.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby red color with violet and rose notes with a fruity taste. Good balance between alcohol and freshness, the tannins are elegant. Wine for the entire meal, perfect with first courses like ravioli and gravy, red meat or aged cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 40% Barbera, 40% Nebbiolo, 20% Dolcetto
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed and 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!  Learn more >

 

Santa Barbara Syrah Pairing Recipe

TENDER LAMB CHOPS

INGREDIENTS:

• Two 1 ½-pound (8-bone) lamb racks, cut into double-cut chops
• Himalayan pink salt and freshly ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:
• Preheat the oven to 375 F.
• Season the lamb chops liberally on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
• Place a large oven-safe roasting pan over high heat and add the olive oil. Place the lamb chops in the pan, meaty-side down. Cook until golden brown, 2 minutes per side.
• Cover the pan with foil and transfer to the oven. Roast for 10 minutes for medium-rare; 20 minutes for well-done. Let the chops rest for 3 minutes before serving.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoMartellotto Winery
Santa Ynez Valley
Syrah
Santa Barbara, California

Syrah is an unsung hero in Santa Ynez. Grapes for this exquisite wine are from the forty-year old Zaca Mesa vineyard, which are the oldest Syrah vines in Santa Barbara County. Truly art in a bottle, this Syrah is bold, approachable and full of verve. Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share.

winemaker Greg Martellotto“This epic example of Syrah offers flavors of blackberry, ripe plum, dried violets, cocoa, white pepper, and fresh sage. A touch of vanilla and toasted oak balance the hedonistic finish.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal:  Syrah
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Viognier Pairing Recipe

SAUTEED SCALLOPS WITH BACON, GARLIC, BASIL and CHIPOTLE PEPPER

INGREDIENTS:

• 4 slices bacon, diced
• 1 pound scallops, rinsed, patted dry at room temperature
• Kosher salt and freshly ground black pepper, to taste
• ½ cup unsalted butter
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes, optional
• ½ teaspoon dried chipotle powder, optional
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
• No need to rinse the pan. Wipe clean the skillet and add half the butter to melt over medium heat. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Spoon butter on top. Set aside and keep warm.
• Melt remaining butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
• Serve immediately, garnished with basil, chipotle pepper power, if desired. © Recipe courtesy of Chungha Rhee.

JUNE WINESTYLES WINE CLUB

Silky styleMartellotto Winery
Santa Ynez Valley
Viognier
Santa Barbara, California

Viognier hails from the Rhone Valley in south France. At the Zaca Mesa vineyard in Santa Ynez, the grape is farmed to perfection. Truly art in a bottle, Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share. Bone dry and luscious, this Viognier is a perfect aperitif wine. Exotic aromatics, it’s ideal to pair with seafood and salads. Lush, lovely and enticing. One taste and you’ll be hooked.

winemaker Greg Martellotto“Bottled after ten months, the Viognier explodes with freshness, vibrancy, and sunshine. The tropical aromas of honeysuckle, white peach, and dried apricot invite flavors of Meyer lemon and honey-crisp apple.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal Blend:  Viognier
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

June Wine Club pairing recipe

EGGPLANT INVOLTINI

Eggplant Involtini

Photo: Johnny Autry; Styling: Leigh Ann Ross

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

DIRECTIONS:
Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
• Preheat broiler to high.
• Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes
Preheat oven to 375 F.
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil. © Recipe courtesy of Sidney Fry, MS, RD and Cooking Light.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoPetit VerdotIt Was a Very Good Year
Petit Verdot
Santa Barbara, California
Martellotto Winery

The Happy Canyon AVA is one of the youngest in Santa Barbara, established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals. Petit Verdot traces its noble lineage to Bordeaux, where it is typically used as a blending grape. The final wine was loved so much, Martellotto Winery transformed the side show into the main event. This is one of very few Petit Verdot dominate wines produced anywhere. Located in Buellton, California, the Martellotto Winery focuses on vibrant Bordeaux varietals. It’s one of few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes.

winemaker Greg Martellotto“Stylish, ethereal, and abundantly rich, this wine excites with aromas of bouquet garni, violet and rose petal. Flavors of black cherry, plum, graphite and mocha round out a plush and pleasing ink monster. Varietally correct and precise, classic like a Frank Sinatra song. A rare beast with bold fruit.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Happy Canyon AVA, Santa Ynez Valley, California
Varietal Blend:  80% Petit Verdot, 20% Malbec
Analysis: 14.25% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine