Innocent Bystander Shiraz Pairing Recipe

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Marinated Sirloin with Gorgonzola Mashers

mashersINGREDIENTS:
• 1 to 1½ lb. sirloin steak sliced ¾ inch thick
• ½ cup soy sauce
• 2 Tbsp. Dijon mustard
• 2 finely chopped garlic cloves
• ¼ cup red wine (preferably Shiraz/ Syrah)
• 2 Tbsp. cracked black pepper

GORGONZOLA MASHERS:
• 3 to 4 large Russet potatoes
• 4 cloves sliced fresh garlic
• ¼ cup butter or margarine
• ½ cup milk
• 1/3 cup crumbled Gorgonzola cheese
• 2 tsp. Salt
• 2 tsp. Cracked pepper

DIRECTIONS:

Marinated Sirloin:
Combine marinade ingredients with sliced steak in large sealable plastic bag. Seal and refrigerate at least 1 hour. Preferably overnight. Remove steak from marinade and discard remaining sauce. Broil 3 to 5 minutes per side until desired doneness.

Gorgonzola Mashers:
Slice potatoes into ½ inch wedges, leaving skins on. In a large pot combine 2 quarts water, sliced garlic, and sliced potatoes, boiling on high for 25 minutes. Strain water and add butter and milk. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated. Serve with mixed baby greens and balsamic vinaigrette. Recipe compliments of Gallo.com

InnocentBystander_ShirazInnocent BystanderBold_sticker
Shiraz
Yarra Valley, Australia

Winemaking is carried out in the Sexton’s artisanal winery, a facility designed for hand-crafting small, individual batches of wine. Taking advantage of the broad palate of flavors available to them, the Innocent Bystander team uses a combination of winemaking skill and intuition to blend a consistent range of wines offering unique personality and definitive regional expression. Beyond the pristine fruit of the Yarra Valley, Phil Sexton discovered numerous Central Victorian vineyards that inspired the Innocent Bystander range. The fruit for this vintage of Shiraz comes from the Forest Hut Vinyeard in the Pyrenees and Yarra Valley’s Miller, Tarraford and Sexton Vineyards.

Winemaker: Phil Sexton
Appellation: Yarra Valley, Australia
Varietal Blend:  99% Syrah, 1% Viognier
Analysis: 13.7% alc/vol
Critical Acclaim: 89 pts Stephen Tanzers Int’l Wine Cellar
87 pts Wine Spectator

Phil B&W“Aromas of five spice, campari, orange zest and juniper berries are supported by flavors of wild blackberries and raspberries and dark chocolate notes. The firm, bright tannins and brooding texture balance and carry the fruit through a long, savory finish.” – Phil Sexton, winemaker

McPherson Chardonnay Pairing Recipe

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Black Cod with Black Olive Sauce and Lemon Gremolata

olivesauce-cod-fishINGREDIENTS:

  • Zest of 2 lemons (and juiced)
  • A sprig of fresh rosemary, leaves picked
  • Four Black Cod fillets (4-6 oz each)
  • Olive oil

BLACK OLIVE SAUCE:

  • 2 large handfuls of good black olives, stoned and very roughly chopped
  • ½ a fresh red chili, deseeded and finely chopped
  •  A small handful of fresh herbs (basil, marjoram and parsley), finely chopped
  • 1 celery heart, yellow leaves chopped
  • 1 clove of garlic, peeled and finely chopped
  • Juice of 1 lemon
  • Freshly ground black pepper
  •  A couple of glugs of extra virgin olive oil
  • Balsamic vinegar

LEMON GREMOLATA:

  • 1 bunch Italian (flat-leaf) parsley-chopped
  • 1 clove garlic, peeled and minced
  • Kosher salt & freshly ground black pepper, to taste

DIRECTIONS:

Prepare Grill. Blend tablespoon of salt with the half of lemon zest and rosemary and rub this all over the fish fillets. Chill for an hour.

Black Olive Sauce- Mix all the ingredients except the vinegar together. Add vinegar to taste.

Lemon Gremolata – With remaining lemon zest, combine with all ingredients.

Pat the fish dry with some kitchen paper, wiping off the excess salt and then pat it with a little olive oil. Grill over medium coals for about 3 minutes on each side, depending on the thickness. Serve the Cod on the Black Olive Sauce and garnish with Gremolata. Recipe courtesy of McPherson Winery.

MCF_Chard_smallMcPhersonSilky_Sticker
Chardonnay
South Eastern Australia

With a focus on traditional winemaking craftwork and state-of-the-art technology, McPherson wines are made to be easy-drinking, fruit driven styles with generous mouth-filling flavors. For almost 40 years the McPherson family have been committed to producing high quality wines with an affordable value. This wine was crafted from 100% Chardonnay grapes, sourced primarily from vineyards in the Murray Darling region, located within South Eastern Australia. Grapes were picked and crushed during the cool of night so as to retain their fresh, varietal flavors. A delightful, fruit driven wine displaying aromas of tropical fruits and peaches with just a hint of lightly toasted oak. McPherson Chardonnay is a versatile wine that pairs well with a wide range of foods. Try with roast chicken and grilled fish.

Winemaker: Jo NashJo-Nash
Appellation: South Eastern Australia
Varietal Blend:  100% Chardonnay
Analysis: 13.5% alc/vol
Critical Acclaim: Victoria Wine Show 2012

“The palate exhibits fresh, ripe Chardonnay flavors of melon and fig with a delicate, creamy texture and a crisp, clean finish. Subtle oak handling complements, rather than overpowers the wine”.

Moonstruck Shiraz pairing recipe

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grilledsteakGrilled Steak Salad with Pesto & Crostini

INGREDIENTS:
•  Olive oil
•  2 slices of ciabatta bread
•  Flank Steak (12-16oz)
•  Sea salt and freshly ground black pepper
•  5-6 oz. mixed salad leaves
•  1 Tbsp dried oregano
•  2 Tbsps of green pesto
•  Juice of 1 lemon
•  1 clove of garlic cut in half
•  A sprig of fresh rosemary leaves picked and chopped

DIRECTIONS:
Lay the steak on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with grease-proof paper and pound lightly with a rolling-pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.

Put a large griddle pan on a high heat and, as it’s heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. Lift the steaks out of the pan and let them rest in a warm place.

Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top.

Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.

In a mixing bowl, toss the salad leaves with the lemon juice, a lug (approx. one tablespoon) of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.   Serves 2.   Recipe compliments of Jamie Oliver.

Moon-Struck-shiraz_smallMoonstruckmellow
Shiraz
Central Victoria, Australia

Fruit for the Moonstruck Shiraz was harvested from select vineyard sites within Central Victoria, Australia. The highly anticipated 2012 vintage has produced some excellent wines with beautiful balance and length of flavor. The harvest was short and fast with whites and reds ripening early in the season, and good Autumnal weather to follow. The resulting wine is ripe, complex and wonderfully rich and brooding, due to the distinct Shiraz parcels of fruit. Overall, the quality is remarkable and the resulting wines will live on for many years to come. Enjoy this wine on its own or with rustic tomato based pasta, charcuterie or steak.

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  86% Shiraz, 14% Tempranillo
Analysis: 14% alc/vol
Jo-NashCritical Acclaim:  Gold Medal 2013 New Zealand Int’l Wine Show
Silver Medal 2013 Royal Queensland Wine Show
Silver Medal 2013 Royal Adelaide Wine Show

“Rich, with elegant and chalky tannins, this wine is a lovely blend of blackberry and pepper with a hint of savory fruit and wonderful length. With well integrated French oak complimenting the spicy palate, this is an enticing wine to be enjoyed with food.” – Jo Nash, winemaker

The Carnelian Project: Pairing Recipe

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Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol

Dobbes Family Estate Viognier Pairing Recipe

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Stir Fried Pork with Ginger

Pork_Ginger_stirfry_smallINGREDIENTS:

• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons oyster sauce
• 1 tablespoon Asian fish sauce
• 3 tablespoons vegetable oil
• 3 Thai chiles or 2 jalapeños, minced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
• 1 pound Asian eggplants, cut into 1-inch dice
• 1 cup coarsely chopped basil
• 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
• Lime wedges, for serving

DIRECTIONS:

Heat a large wok or skillet over moderately high heat for 5 minutes. In a small bowl, mix the stock with the oyster and fish sauces. Add the oil to the wok and swirl to coat. Add the chiles, garlic and ginger and cook for 30 seconds. Add the pork and stir-fry for 3 minutes. Add the eggplant and stir-fry until tender, about 5 minutes. Stir in the sauce mixture.

Remove from the heat and stir in the basil and lime leaf. Transfer to plates and serve with lime wedges. Serve with white rice or rice noodles.

DFE_Viognier_NV_smallDobbes
Family Estate Viognier
Rogue Valley, Oregon

Silky_Sticker“Bright gold in color, the nose reveals aromas of lychee and ripe white peaches. The characters are very clean and true to the varietal. This is a medium-bodied wine with silky fruits and balanced acid. On the palate, pronounced flavors of peach cobbler are balanced by acidity that seems to sustain the finish for some time.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Rogue Valley, OR
Varietal Blend:  100% Viognier
Analysis: 13.5% alc/vol

Cambridge Meritage Pairing Recipe

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Cheese & Tomato Gallette

INGREDIENTS:CheeseandTomatoGallette

• 1 pack Chevre goat cheese
• 6 tablespoons heavy cream
• 2 tablespoons butter, softened
• 1 square (9×9 inch) frozen puff pastry, thawed
• 1 large tomato, thinly sliced
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon lemon pepper

DIRECTIONS:

In a food processor, combine together cheese, cream, and butter. Place puff pastry on floured surface, cut off corners to form a circle. Roll out dough into a 12-inch circle. Spread cheese mixture leaving a 2-inch border of pastry around the edge.  Lay tomato over cheese, sprinkle with thyme and Lemon Pepper. Fold dough edge over toppings, crimping edge to form circular shape. Bake in preheated 375°F oven until pastry is lightly browned, about 35 to 40 minutes. Serve warm, sliced in wedges.

AWD_Cam_Meritage_smallCambridge
Meritage
Napa Valley, CA

Bold_sticker“Hints of juicy candied cherry, scraped vanilla bean pod and black raspberry on the nose. A blend of American and French oak adds spicy notes while raspberry, chocolate and pomegranate splash across the palate. ” – Douglas Danielak, winemaker.

Winemaker: Douglas Danielak
Appellation: Napa Valley, CA
Varietal Blend:  87% Merlot, 12% Cabernet Franc, 1% Cabernet Sauvignon
Analysis: 13.8% alc/vol

ONEHOPE

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March 2014:
ONEHOPE Portfolio Tasting Event

Please join us to taste amazing wines from ONEHOPE.  Every bottle of their award-winning wine makes an impact, 50% of their profits are donated to great causes!

Contact your local WineStyles to RSVP,
limited seating available!OneHope_Bottles

ONEHOPE is a social enterprise that integrates causes into products and services to make a social impact.  ONEHOPE has quickly become one of the most recognizable cause brands due to the success of their cornerstone product, ONEHOPE Wine.  Produced in partnership with Rob Mondavi, Jr., their award-winning portfolio makes an impact with every bottle sold by donating HALF of the profits to partner causes.

Reserve your Seat Early!

Our national tasting event in March will sell out fast!

Broken Earth Estate Merlot pairing recipe

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Grilled Lamb Chops Gorgonzola Crusted

INGREDIENTS:lambchops

• 1/4 cup extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper, plus more for bread crumbs
• 1 tablespoon sea salt
• 2 tablespoons freshly chopped oregano leaves
• 2 racks lamb rib chops, frenched
• 3/4 cup crumbled Gorgonzola
• 1/2 cup Italian bread crumbs
• 2 tablespoons minced garlic
• 1 tablespoon freshly chopped cilantro leaves

DIRECTIONS:

Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.

In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.

Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve. Serves 4 to 6.

WC_Feb_2014_Broken_Merlot_bottleBroken Earthmellow
Estate Merlot Sauvignon
Paso Robles, CA

“The resulting wine opens with ripe berry fruit with a hint of tobacco leaf and ‘cigar-box’ notes. The palate is rich and the finish is quite firm but balancing. There are underlying characters of dark cherry with some green coffee bean, emulating the great Bordeaux wines of the Right Bank. This wine will ChrisCameronlook more intense than most Californian Merlots with the structure of a more ‘international’ style. A fabulous food wine, it will go a long way to restore consumers’ faith in the variety.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Merlot
Analysis: 13.51% alc/vol

Broken Earth Estate Chardonnay pairing recipe

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Creamy Chicken Pasta

creamychickenpastaINGREDIENTS:

• 8 ounces dry rigatoni pasta, uncooked
• No-stick cooking spray
• 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 can (14.5 oz each) petite diced tomatoes, undrained
• 1 can (10-3/4 oz each) condensed cream of mushroom soup
• 1 cup frozen green peas, thawed
• 6 tablespoons shredded Parmesan cheese

DIRECTIONS:

Cook pasta according to package directions, omitting salt. Meanwhile, spray large non-stick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.

Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.

Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese. Serves 6.

WC_Feb_2014_Broken_Chard_bottleRichBroken Earth
Estate Chardonnay
Paso Robles, CA

“Layer upon layer of flavor and complexity, suited to an array of foods as a result of the balancing acidity. This is a wonderful example of Paso Robles Chardonnay and a wine we know will reward our efforts.” – Chris Cameron, winemaker

Winemaker: Chris Cameron
Appellation: Paso Robles, California
Varietal Blend:  100% Chardonnay
Analysis: 14.5% alc/vol

Broken Earth Estate Cabernet pairing recipe

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Sticky 5-spice Short Ribsspicy-short-ribs

INGREDIENTS:

• 1 1/2 cups dry sherry or Shaoxing wine (Chinese rice wine)
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1-inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeño pepper, halved

DIRECTIONS:

Heat the oven to 350° F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.

Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.

Remove ribs to a plate and set aside. Discard all but one tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.  Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. Serves 3 to 4.  Recipe compliments of Aida Mollenkamp, Food Network.

WC_Feb_2014_Broken_Cab_bottleBroken Earth
Estate Cabernet Sauvignon
Paso Robles, CA

Bold_sticker“This lush Cabernet Sauvignon offers densely concentrated fruit flavors supported by sweet vanillin spice. Classic flavors of black cherry, cassis and aromas of cocoa and sandalwood make this wine inviting and easy to enjoy. Grilled meats with rich wild mushroom paella pair wonderfully with this wine. We hope our efforts provide you the reward of a wonderful glass of wine at a tremendous value.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.7% alc/vol