Casal Da Coelheira Terraços Do Tejo Red

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Azores_Beef_Stew_with_PotatoesMOLHA DE CARNE (Azores Beef Stew with Potatoes)

INGREDIENTS:

  • 3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
  • 1 cup white wine
  • 1 cup beer
  • 1 small can of tomato paste (5.5 fl oz)
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp ground allspice
  • 3 bay leaves
  • 1 cinnamon stick
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1 cup water
  • 6 white potatoes chopped into large pieces

DIRECTIONS:

  1. Cut the beef into large chunks.
  2. In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
  3. Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
  4. Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
  5. Remove the lid, add the water and cover again. Simmer for 2 hours.
  6. Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.

© Recipe courtesy of Nelson Cardoso of Photos & Food.

OCTOBER WINE CLUB:

Bold wine Style logoCasal da Coelheira_Terraços do TejoCasal da Coelheira
Terraços do Tejo Red
Tejo, Portugal

BOLD WINE STYLE

Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.

Varietal: Aragonês, Syrah, Castelão
Region: Tejo, Portugal
Analysis: 13.6% alcohol / volume
Total Acidity: 6.10 g/L
pH: 3.64
Total Sugar: 0.9 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 60ºF-64ºF
Pairing: Pasta and white or red meat
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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!

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Casal da Coelheira White

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Pan,Of,Garlic,Prawns,,Top,ViewGAMBAS AL AJILLO (Garlic Shrimp)

INGREDIENTS:

  • 10 frozen shrimp 16/20 count, heads on
  • 1 teaspoon table salt for shrimp brine
  • 2 teaspoons corn starch
  • 8 cloves of garlic
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • ½ teaspoon Spanish smoked paprika (pimenton)
  • 4 parsley sprigs + leaves for garnish

DIRECTIONS:

  1. Defrost shrimp by soaking them in cold tap water for 30 minutes.
  2. Twist the heads off of the shrimp.
  3. Using kitchen shears, peel the shrimp by cutting along the backs. Devein them.
  4. Sprinkle the shrimp with the cornstarch and mix thoroughly. Wash the cornstarch off of the shrimp.
  5. Pour 1 cup of water in a small bowl. Add the salt and stir thoroughly. Add the shrimp and let stand for 15 minutes.
  6. Meanwhile, peel and coarsely mince the garlic.
  7. Finely mince the chili pepper.
  8. Chop the parsley – medium coarse.
  9. Heat a 10″ pan over medium high heat.
  10. Once the pan is heated, add olive oil.
  11. Once the olive oil is heated (it should be shimmering), add garlic and chili pepper
  12. Once the garlic is brown, add white wine.
  13. Once the white wine evaporates and the mixture thickens, add smoked paprika.
  14. Add shrimp. Cook about 1 ½ minutes on both sides until shrimp are opaque and firm.
  15. Add parsley and stir.
  16. Serve in a medium bowl. Garnish with parsley leaves.
  17. Enjoy with a beverage of your choice. (hint hint)

© Recipe courtesy of 2 Food Trippers.

OCTOBER WINE CLUB:

Crisp Wine StyleCASAL-DA-COELHEIRA-WHITECasal da Coelheira
White
Tejo, Portugal

CRISP WINE STYLE

The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.

Varietal: Verdelho, Fernão Pires and Arinto
Region: Tejo, Portugal
Analysis: 13.1% alcohol / volume
Total Acidity: 6.59 g/L
pH: 3.21
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 48ºF-50ºF
Pairing: Fish or Seafood
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues

WINEMAKER’S NOTES
Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira
© Photo by Casal da Coelheira

Photos and information © Casal da Coelheira – All Rights Reserved.

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October Wine Club Pairing Recipe

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Spaghetti,Alla,Puttanesca,-,Italian,Pasta,Dish,With,Tomatoes,,BlackPORTUGUESE STYLE SARDINE SPAGHETTI

INGREDIENTS:

    • 2 tbsp olive oil
    • ½ red pepper finely sliced
    • 1 medium red onion, finely sliced
    • 3 cloves of garlic, minced
    • ½ cup of olives, sliced
    • 1 cup (18 small) cherry tomatoes, sliced in half
    • 2 tbsp tomato paste
    • ½ red chili pepper without excessive seeds, sliced
    • 1 tin of sardines
    • basil leaves, to taste
    • 200 grams of dried spaghetti
    • black pepper
    • lemon zest
    • ½ cup of white wine/lemon juice

DIRECTIONS:

    • Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
    • Add the red onion and garlic and sauté for a further 2-3 minutes.
    • Add the olives and let everything slowly fry until it reaches a softer texture.
    • Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
    • Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
    • Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
    • While you wait, bring a large pot of salted water to a boil. 
    • Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste. 
    • Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
    • Drain the pasta and add it immediately into the saucepan and gently combine everything.
    • Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).

© Recipe courtesy of We Travel Portugal.

OCTOBER WINE CLUB:

CASAL-DA-COELHEIRA-REDBold wine Style logoCasal da Coelheira
Red
Tejo,Portugal

BOLD WINE STYLE

Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.

Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca
Region: Tejo, Portugal
Analysis: 13.0% alcohol / volume
Total Acidity: 7.8 g/L
pH: 3.20
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 46ºF-50ºF
Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood
Longevity: Drink now or keep it until the end of 2024
Winemaker: Nuno Falcão Rodrigues

WINEMAKING NOTES:
Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.

ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.

Video and information © Casal da Coelheira – All Rights Reserved.

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!

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September Beer Club: Iowa

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BeerClubLogoSamuel Smith‘s
Variety Six Pack with Glass
Yorkshire, UK

This month, our Beer Club members will enjoy six of Samuel Smith’s flagship, style-defining 12 oz. beers, plus a Samuel Smith’s branded glass.

Smith_VarietyPack_with-glassIncluded in Variety Pack:

  • Organic Pale Ale
  • Nut Brown Ale
  • The Famous Taddy Porter
  • Oatmeal Stout
  • Imperial Stout
  • Organic Chocolate Stout
  • Samuel Smith’s Glass

pale_ale-2020Samuel Smith’s
Organic Pale Ale
Yorkshire, UK

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground), the best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a full, rounded flavor and after-taste.

ABV: 5% alcohol / volume
Serving Temperature: Around 51ºF
Style: Pale Ale

smiths_bottle_nut brown aleSamuel Smith’s
Nut Brown Ale
Yorkshire, UK

Brewed with well water (from the original well at the Old Brewery) and the best barley malt, yeast and aromatic hops. Fermented in ‘stone Yorkshire squares’ to create a relatively dry ale with rich nutty color and palate of beech nuts, almonds and walnuts.

ABV: 5% alcohol / volume
Serving Temperature: Around 55ºF
Style: Ale

smiths_bottle_taddy porterSamuel Smith’s
The Famous Taddy Porter
Yorkshire, UK

Brewed with well water (the original well at the Old Brewery, sunk in 1758), the best barley malt, yeast and aromatic hops. It too is fermented in ‘stone Yorkshire squares’.

ABV: 5% alcohol / volume
Serving Temperature: Around 55ºF
Style: Stout

 

oatmeal stoutSamuel Smith’s
Oatmeal Stout
Yorkshire, UK

Brewed with well water (the original well at the Old Brewery); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.

ABV: 5% alcohol / volume
Serving Temperature: Around 55ºF
Style: Stout

 

Imperial StoutSamuel Smith’s
Imperial Stout
Yorkshire, UK

Originally brewed to withstand the abuses of shipping in bad weather to Imperial Russia, this beer was a favorite of Russian nobility whose taste for the finest food and drink was world famous. This Imperial Stout is a rich, flavorful brew. Deep chocolate in color with a roasted barley nose and flavor that has a complexity of malt hops, alcohol and yeast. It is fermented in ‘stone Yorkshire squares’.

ABV: 7% alcohol / volume
Serving Temperature: Around 55ºF
Style: Stout

Organic Chocolate StoutSamuel Smith’s
Organic Chocolate Stout
Yorkshire, UK

Brewed with well water (from the original well sunk in 1758), then gently roasted organic chocolate malt and organic cocoa are added to impart a delicious, smooth and creamy character. This beer has inviting deep flavors and a delightful finish – making the perfect marriage of a satisfying stout and luxurious chocolate.

ABV: 5% alcohol / volume
Serving Temperature: Around 51ºF
Style: Stout

Samuel Smith - Variety Pack

ABOUT SAMUEL SMITH’S BREWERY:
Yorkshire’s oldest brewery, established in 1758, Samuel Smith’s brews a wide range of high quality beer, solely from authentic natural ingredients. The brewery still uses ‘stone Yorkshire squares’ made of solid blocks of slate, to ferment all its ales and stouts and the same yeast strain since the 1800s. They also use oak casks for all their naturally conditioned ales. Innovators in Certified Organic beers, Samuel Smith’s began to ship the first organic beers to the United States in the mid-1990s. Learn more here.

Photos and information © Samuel Smith’s – All Rights Reserved.

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September Cheese Club: Iowa

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Cheese ClubShopshire BlueShopshire Blue Blue Cheese Leicestershire, UK

Made of pasteurized cow’s milk, this semi-firm blue cheese is described as a cross between Stilton and Cheshire. Within 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. It has a sharp, strong flavor and a bit of a tangy aroma, with a fat content of 48%. This cheese is vegetarian friendly and has won many medals including silver at the 2014 World Cheese Awards. WINE & CRAFT BEER PAIRINGS: For wine, pair with a Port Noir or a Riesling. For beer, pair with any of our stouts or ales featured in our September Beer Club. WINESTYLES: Silky or Mellow BEERSTYLES: Malty & Sweet or Fruity & Spicy

Red Dragon cheeseRed Dragon Cheese Cheddar Wales, UK

Made from pasteurized cow’s milk, this smooth, firm, tasty cheddar is made with Welsh brown ale and mustard seeds making it a buttery and spicy cheese with plenty of bite, but without being too hot. The mustard seeds give the cheddar marvelous flavor and texture, while the brown ale makes the cheese moist and tangy. This vegetarian cheese is aged for three months. Serve as a table cheese or melted on toast. WINE & CRAFT BEER PAIRINGS: Pair with a Shiraz or a Sauvignon Blanc blend, such as our September Wine Club Selection. For beer, pair with a dark ale, such as those featured in our September Beer Club. WINESTYLES: Silky or Bold BEERSTYLES: Malty or Fruity & Spicy Information © cheese.com and igourmet.com – All Rights Reserved.

Cheese_springDon’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

September Premium Wine Club

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Bold wine Style logoBendewijn-Syrah-2020 (1)The Ahrens Family Winery
Bendewijn
Syrah
Paarl, South Africa

BOLD WINE STYLE

This medium to full bodied Syrah is grown on old bush-vines in a shale dominant soil on the northern side of the Paarl district. Bright red spicy fruit is complemented with a silky soft tannin.

Analysis: 14.5% alcohol / volume
Varietal: Syrah
Total Acidity:  5.4 g/L
pH: 3.56
Residual Sugar:  2.7 g/L
VA: 0.52 g/L
Total Production: 721 bottles

Bold wine Style logoBendewijn-Cabernet-Cinsault-2020 (1)The Ahrens Family Winery
Bendewijn
Cabernet Sauvignon, Cinsault
Wellington, South Africa

BOLD WINE STYLE

This medium bodied small batch red wine was grown on a complex coffee-stone gravel/quartz combination soil, giving the wine both weight and mineral elegance. The bold Cabernet tannins are rounded into a silky smooth texture with the addition of Cinsault, also enhancing the fruit.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Cinsault
Total Acidity:  5.0 g/L
pH: 3.73
Residual Sugar:  2.0 g/L
VA: 0.59 g/L
Total Production: 994 bottles

ABOUT ALBERT AHRENS’ BENDEWIJN LABEL:

Albert Ahrens

© The Ahrens Family

Bendewijn is passion project for Winemaker, Albert Ahren of The Ahrens Family Winery. Bendewijn was intended to be a group united by wine. Albert writes:

“A ‘bende’ directly translated is a gang, and “wijn” translated is wine… Hence Bendewijn is a wine-gang, more specifically, a wine-following. Bendewijn is not a wine club! So… Let me explain… Firstly, I’m a grape-scout & winemaker, annually producing our address specific Ahrens Family Wines. As the years go by, I constantly find myself inspired to explore other regions and wine styles. Occasionally I stumble across an intriguing vineyard, in most cases an older vineyard, usually located on the slopes of one of our many mountains located in the Western Cape. I’m obviously keen to have a go at it and produce a barrel or two. After every harvest, the end result is a couple of interesting new wines. These wines could be once-off or made again… no rules. Bendewijn is my space of freedom of expression. The aim is for a group of winelovers to join my “wine-gang” and follow me on my exploration. Bendewijn is sent out in a mixed case of six bottles, once every few months and if there is enough wine – no rules!”. – Albert Ahren

© Information from Albert Ahren’s Bendewijn and The Ahrens Family Winery – All Rights Reserved. 

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

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September Bubbly Club Iowa

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Bubbly Wine ClubGran Passione_RoseGran Passione
Prosecco DOC Rosé (NV)
Veneto, Italy

BUBBLY WINE STYLE

The Prosecco DOC Rosé has a fine, bright perlage and is light rose in color. The nose has a delicate and complex bouquet with fruity notes and hints of peach, green apple and lemon. There are also hints of floral notes of acacia and rose on the nose. It is fresh and light on the palate, with balanced acidity and body. This wine has a round and full-bodied structure; it is intriguing on the palate, dry and soft, with a pleasantly long finish.

Varieties: Glera, Pinot Nero
Analysis: 11% alcohol / volume
Region: Veneto, Italy
Soil: Clay
Serving Temperature: 46.4ºF-50ºF
Pairing Recommendations: Enjoy as an aperitif or with fish soups, grilled fish, and courses based on mushrooms.

VINIFICATION:
After a team of oenologists select the best wines for the sparkling winemaking process, the wine is filtered in steel tanks, with the addition of must and selected yeasts, for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 57.2ºF-59ºF. Once the wine has reached the required pressure levels, alcohol and sugar content, it is refrigerated, cold stabilized (28.4ºF-26.6ºF), filtered and controlled before bottling.

VENETO REGION:
This climate is temperate. Mitigated by the sea, the chain of the Alps protects the region from the northern winds. Winters are cold and humid, and summers are hot and muggy with medium temperature variations.

ABOUT GRAN PASSIONE:
“Gran Passione”, meaning “great passion” creates wines that express the hard work and traditions of the land and combines those with a cosmopolitan vision to celebrate life, beauty and happiness. Their wines come from Veneto and Friuli Venezia Giulia – two of the most (arguably) important Italian regions for viticulture and excellent wines. Learn more about their concept here.

© Information by Gran Passione.

BiancaVigna_Cuvee 1931BiancaVigna
Spumante Rosa (Brut Rosé)
NV Cuveé 1931
Veneto, Italy

BUBBLY WINE STYLE

Salmon pink in color, this sparkling wine is an intriguing blend of the typical Prosecco variety Glera and Pinot Nero. A very fine and persistent perlage opens to ethereal perfumes of spring flowers, orchard fruit and distinctive notes of red berries, enhanced by a delicate hint of aromatic herbs. The fresh and silky palate reveals rich fruit (white peach, cherry) to conclude in a refined finish with bright acidity.

Varieties: 95% Glera, 5% Pinot Noir
Analysis: 11.5% alcohol / volume
pH: 3.3
Acidity: 6.8 g/L
Residual Sugar: 10 g/L
Region: Veneto, Italy
Vineyard: Soglio, Veneto
Soil: Clay
Yield: 60 hl/ha
Harvest: Hand harvest in Mid-September
Aging: In stainless steel tanks on lees
Vinification: Secondary fermentation for 45 days in stainless steel tanks, with the addition of yeast and sugar
Cellar: San Pietro di Feletto
Production: 2,000 cs
Critical Acclaim: 91 pts. Wine Enthusiast “Editor’s Choice”; 90 pts. Vinous Media

BiancaVigna_Prosecco DOCBiancaVigna
Prosecco Brut NV DOC
Veneto, Italy

BUBBLY WINE STYLE

This Prosecco DOC is a well-balanced, fresh and bright wine, whose medium-body and clean finish make it a refreshing summer beverage or ideal choice for an aperitif. Aromas and flavors of sliced green apples and pears are complimented by a more mineral note of slate.

Varieties: 100% Glera
Analysis: 11.5% alcohol / volume
Acidity: 6.8 g/L
Residual Sugar: 12 g/L
Region: Veneto, Italy
Vineyard: Monticella and San Pietro di Feletto (Conegliano/Valdobbiadene)
Soil: Chalky
Age of Vines: 11 years (Monticella), 25 years (San Pietro di Feletto)
Average Altitude: 300-490 feet above sea level
Yield: 60 hl/ha
Harvest: Mid-September
Aging: Stainless steel vats
Vinification: Secondary fermentation with selected yeasts, in temperature controlled stainless steel tanks (cuvée close) for a minimum of 60 days followed by tartaric stabilization at low temperature in stainless steel tanks on lees
Bottling: Isobaric bottling after sterile filtration
Cellar: San Pietro di Feletto
Release: December
Production: 8,333 cases per year
First Vintage: 2007
Critical Acclaim: 91 pts. Vinous Media; 90 pts. – Vinous Media (2020); 90 pts. – James Suckling; 90 pts. – Falstaff Magazine; 90 pts. Wine Enthusiast

ABOUT BIANCAVIGNA:
The Moschetta family has a history of grape growing, dating back over a century cultivating grapes from the historic vineyards in the prestigious San Galla area. The family had always sold their grapes to the local cooperative and various wineries in the area. It wasn’t until 2004, Elena Moschetta (sister) and Enrico Moschetta (brother) team decided to combine Elena’s extensive business and managerial experience with Enrico’s 20+ years of expertise and familiarity with the vineyards and Prosecco wines, founding the BiancaVigna winery. Learn more about their history here.

© Information by BiancaVigna of Indigenous Selections.

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

September Wine Club Pairing Recipe

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Pulled_Pork_SandwichPulled Pork Sandwich

INGREDIENTS:

    • 1 ea boneless pork butt (5 to 7 lbs)
    • 1 cup brown sugar
    • ½ cup salt
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tbsp fennel seeds, toasted and ground
    • 1 tbsp black pepper, toasted and ground

DIRECTIONS:

    • Preheat oven to 350°F.
    • Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
    • Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
    • Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
    • A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
    • Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.

© Recipe courtesy of Canvasback.

SEPTEMBER WINE CLUB:

Reguta_AltropassoMellow style logoReguta
Altropasso
Friuli, Italy

MELLOW WINE STYLE

This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.

Varietals: 60% Cabernet Sauvignon, 40% Merlot
Analysis: 14% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 64.4ºF
Food Pairing: This wine is perfect for roast meat, especially pork, lamb, goat or game.

WINERY NOTES:
A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery

ABOUT REGUTA:
Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land. Learn more about Reguta’s history here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

© Information provided by Reguta.

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!

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Reguta Prediale, Friuli, Italy

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Italian,Pasta,With,Ricotta,Cheese,And,Pistachios,On,White,Table.Zucchini Pasta with Pistachios and Parmesan

INGREDIENTS:

  • 1 pound paccheri or rigatoni (or your favorite noodle)
  • 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
  • ¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, diced
  • 7 medium garlic cloves, peeled and quartered
  • ½ teaspoon crushed red pepper flakes
  • 5 to 7 fresh basil leaves, plus more for garnish
  • 1 cup dry white wine or chicken stock
  • 1 lemon, juice and zest
  • ½ cup Parmesan cheese, for garnish
  • ½ cup shelled, roasted and salted pistachios, chopped, for garnish

DIRECTIONS:

  1. Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.

  2. Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.

  3. In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.

  4. Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.

  5. Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!

© Recipe courtesy of Elena Besser on the Today Show.

SEPTEMBER WINE CLUB:

Silky styleReguta_PredialeReguta
Prediale
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance. 

Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla 
Analysis: 13% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 46.4ºF-50ºF
Food Pairings: This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.

WINERY NOTES:
This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

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Reguta Refosco Peduncolo Rosso

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Beef GoulashPolenta con Goulash (Polenta with Braised Beef Ragù)

INGREDIENTS:

  • For the Polenta:
    • 375 grams (1 packet) polenta
    • 6 tablespoons unsalted butter
    • ¼ cup Parmigiano Reggiano, freshly grated
    • 4 tablespoons coarse salt
  • For the Goulash:
    • 2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
    • 1 ½ teaspoons sweet or hot paprika
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 2 large onions, thinly sliced
    • 3 cloves garlic, minced
    • ¼ cup red wine vinegar
    • 1 (14-ounce) can whole tomatoes, crushed by hand
    • 1 cup tomato purée
    • 2 bay leaves
    • 4 cups beef broth
    • 4 tablespoons parsley, freshly chopped
    • Salt & freshly ground black pepper, to taste
    • Extra virgin olive oil, as needed

DIRECTIONS:

  • To prepare the Polenta:

    1. In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.

    2. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.

  • To prepare the Goulash:

    1. Preheat the oven to 350°F.

    2. In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.

    3. Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.

    4. To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.

© Recipe courtesy of Eataly.

SEPTEMBER WINE CLUB:

Mellow style logoReguta_RefoscoReguta
Refosco Dal Peduncolo Rosso
Friuli, Italy

MELLOW WINE STYLE

The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.

Varietal: Refosco Dal Peduncolo Rosso
Serving Temperature: 60.8ºF-64.4ºF
Food Pairings: Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

 

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!

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