Tag Archives: April Wine Club

Broken Earth Grenache

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WINE CLUB

Broken_Earth_LR_19_Grenache_BottleMellow style logoBroken Earth Winery
Limited Release Grenache
Paso Robles, California

MELLOW WINE STYLE

Ripe red fruit drives this wine. Look for strawberry, raspberry, and mulberry, which lead into a mouth-filling experience, nicely balanced with finer oak and skin tannins. The wine went to oak in March and remained there for almost 20 months. The barrels (barriques) were predominantly 3rd and 4th use, allowing for gentle development without overpowering oak. On the palate, it appears softer, but the ripe tannins lend a lift to the extended flavors on the back end. This wine can be equally enjoyed on its own or at the dinner table.

Varietal: Grenache
Appellation: Paso Robles, California
Analysis: 13.79% alcohol / volume
pH: 3.4
Residual Sugar: 0.1 g/L
Total Acidity: 6.6 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
The Paso Robles AVA has emerged as the premier Rhône varietal region in the USA. The dry, warm conditions lend themselves to producing Rhône-style wines of extraordinary depth and character. Grenache is certainly no exception. Broken Earth Winery has enjoyed considerable success with the Estate Grown (and California Certified Sustainable) Grenache, and proud to offer the latest vintage, a wine that delivers outstanding flavor without an elevated alcohol level. At 13.79%, it offers enough weight to the complex fruit without too much warmth on the palate. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Broken Earth Winery, located in Paso Robles, California, is deeply rooted in the region’s pioneering spirit. The winery’s estate, originally known as Rancho Tierra Rejada—Spanish for “land of worked earth”—has a rich history of cattle ranching and grape growing. Today, it encompasses over 700 acres of vineyards on Paso Robles’ east side. Established in 1973 as Continental Vineyards, it was one of the first large-scale vineyards in the area. Broken Earth Winery remains committed to sustainable farming practices, producing unique wines that reflect the character of their terroir. Learn more here.

Try this wine with the following recipe…

Easy Chicken Tikka Masala
Easy Chicken Tikka Masala

INGREDIENTS:

  • 1 cup basmati rice
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons vegetable oil
  • ½ medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. In a large saucepan with 2 cups water, cook rice according to package instructions; set aside.
  2. Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
  3. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion and cook until golden, about 4-5 minutes.
  4. Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric until fragrant, about 1 minute.
  5. Stir in tomato sauce and chicken stock; season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer until reduced and slightly thickened, about 10 minutes.
  6. Stir in heavy cream until heated through, about 1 minute.
  7. Serve immediately with rice, garnished with cilantro, if desired.

Information & Photos © Broken Earth Winery – All Rights Reserved.

Recipe courtesy of DamnDelicious.net

Broken Earth Winery Grenache Blanc

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WINE CLUB

Broken_Earth_LR_20_GrenacheBlanc_BottleSilky styleBroken Earth Winery
Grenache Blanc
Paso Robles, California

SILKY WINE STYLE

The wine is austere at first, but as it opens up, the fruit flavors emerge beautifully. It has a smooth texture that adds weight to the mouthfeel without the expected high alcohol. At 12.01% alcohol, this variety balances ripeness without excessive warmth on the palate. Enjoy with similarly subtle weighted dishes that highlight its bright, fresh personality.

Varietal: Grenache Blanc
Appellation: Paso Robles, California
Alcohol: 12.01% by volume
pH: 3.29
TA: 5.9 g/L
Residual Sugar: 1 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
Grenache Blanc is closely related to Grenache Noir, originating in Spain before migrating to France. Historically, it has been a blending component for Châteauneuf-du-Pape and Côtes du Rhône wines, but recently it has gained popularity as a stand-alone variety. The Grenache Blanc Block 2D-N (1.5 acres) was grafted onto original Merlot vines in the late ’90s. The vines are prolific, ripening later than some reds like Syrah and Grenache. The fruit is harvested at 22 Brix, gently pressed, and fermented at 58°F for 33 days. No malolactic fermentation or oak aging is used to preserve its delicate fruit characteristics. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Located in Paso Robles, California, Broken Earth Winery embraces the region’s pioneering spirit. The estate, originally known as Rancho Tierra Rejada (Spanish for “land of worked earth”), has a rich history of cattle ranching and grape growing. Today, it spans over 700 acres of vineyards. Established in 1973 as Continental Vineyards, it was among the first large-scale vineyards in the area. The winery remains committed to sustainable farming practices.  Learn more about Broken Earth Winery.

Try this wine with the following recipe…

Baked Brie with Apricot Preserves

Baked Brie with Apricot Preserves

INGREDIENTS:

  • 8 oz wheel double cream brie
  • ¼ cup apricot preserves
  • 2 tbsp chopped roasted salted almonds
  • ½ tsp brandy (optional)
  • ¼ tsp chopped fresh rosemary

DIRECTIONS:

  1. Preheat oven to 350°F. Place brie on an oven-safe dish or a parchment-lined baking sheet.
  2. Combine preserves, rosemary, brandy (if using), and almonds in a bowl.
  3. Top brie with the mixture and bake for 12-15 minutes, until soft.
  4. Let rest for 5 minutes, then serve with crackers.

Information & Photos © Broken Earth Winery – All Rights Reserved.

Recipe courtesy of Cup of Zest.


Join our WINE CLUB and enjoy amazing wines and pairing recipes every month. Plus, receive 10% off all retail wine purchases!

Broken Earth Petite Sirah

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WINE CLUB:

Broken Earth Reserve Petite Sirah BottleBold wine Style logoBroken Earth Winery
Reserve Petite Sirah
Paso Robles, California

BOLD WINE STYLE

Broken Earth’s Reserve Petite Sirah is inky in color and soft in structure. Picture violets on the nose and jam in the mouth. Petite Sirah will pair with almost all proteins; try it with grilled meats and vegetables. There is a spice in the finish that always surprises the palate.

Varietal: Petite Sirah
Appellation: Paso Robles, California
Analysis: 15.6% alcohol / volume
pH: 3.7
Residual Sugar: 1.2 g/L
TA: 5.8 g/L
Winemaker: Ben Mayo

WINEMAKER NOTES:
Originally called Duriff in the Rhône growing region in France, Petite Sirah made its way to California as a blending grape. Over time it became obvious that with California’s climate Petite Sirah could fully ripen. It is now one of the darlings of the state, especially of Paso Robles. Petite Sirah usually ripens early and is the first red to the party. Forty tons were machine harvested in the dead of night to keep the grapes cold for transportation to the winery. Upon arrival, the grapes were de-stemmed and gently crushed to open the berries for fermentation. Clos yeast was added immediately after the grapes were safely in the tank. Two pump-overs a day were completed until fermentation was done. This Reserve Broken Earth Petite Sirah was originally planted in 1996 to a parcel that was 40 acres in size. The small yield gives this wine a complex and intense structure. – Ben Mayo, Winemaker

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

Grilled Pork Tenderloin Recipe
Grilled Pork Tenderloin

INGREDIENTS:

  • 1 ½ – 2 pounds pork tenderloin
  • juice of ½ lemon
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian herb seasoning blend
  • ¼ cup oil
  • ½ teaspoon salt
  • ⅛ teaspoon cracked black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey

DIRECTIONS:

Marinate the pork

  • Pat pork tenderloin dry with a paper towel.
  • Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
  • Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.

Grill the Pork

  • Preheat the grill to medium and oil the grates.
  • Using tongs, transfer pork to the grill.  Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling. 
  • When done grilling or the internal temperature of the pork reaches 145 degrees, transfer to a cutting board to rest for 5 minutes before slicing and serving.
  • Note, if pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe.

Information & Photos © Broken Earth Winery – All Rights Reserved.
© Recipe courtesy of Creme de la Crumb.

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Tenuta Talamonti Sangiovese Terre di Chieti IGP

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Vegetarian AntipastiVegetarian Antipasti

INGREDIENTS:

Vegetables:

  • 1 eggplant
  • 1 zucchini
  • 3 bell peppers (yellow, red, and orange)
  • 9 oz button mushrooms
  • 2 sprigs of fresh rosemary, needles removed and roughly chopped
  • 4 sprigs of fresh thyme,  leaves pulled off the stem

For the Marinade:

  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves of garlic, minced
  • sea salt, to taste
  • red pepper flakes (optional)

DIRECTIONS:

  1. Preheat the oven to 350 °F. Make the marinade: combine all ingredients in a small bowl and stir well. 
  2. Slice the vegetables. Cut the eggplant and the zucchini into rounds, the bell pepper into slices, and the mushrooms into halves. 
  3. Then place the veggies in a large bowl, and add the fresh rosemary, and the marinade. Stir carefully so all of the vegetables are covered with the marinade. 
  4. Line a baking sheet with parchment paper and place the vegetables on the prepared baking sheet. Spread out evenly.
  5. Bake for 40 minutes. Stir once after 20 minutes. 

© Recipe and Photo courtesy of Vegan Heaven. All rights reserved.

APRIL WINE CLUB:

Mellow style logoMagnolia_Sangiovese-flowerTenuta Talamonti
Magnolia 
Sangiovese Terre di Chieti IGP
Abruzzo, Italy

MELLOW WINE STYLE

Intense bouquet of ripe red fruit. Dominated by fruit with subtle notes of vanilla and sweet basil. Brilliant ruby-red color.

Analysis: 12.5% alcohol / volume
Varietal: 100% Sangiovese
Appellation: Abruzzo IGP, Italy
Residual sugar: 4 g/L
Recommended Pairings: Eggplant Parmesan, thin crust pizza, vegetarian antipasti

PRODUCTION METHOD:
The brief 3-month aging in neutral oak barrels ensures a soft, fresh, and juicy wine from the Italian grapes.

Antonella Di Tonno and Rodrigo Redmont in the barrel room pouring wine

Antonella Di Tonno and Rodrigo Redmont

ABOUT TENUTA TALAMONTI:
Talamonti was founded in 2001 by the Redmont – Di Tonno family, in a magnificent, unspoiled part of the Abruzzi.  With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – 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!

Learn More >

 
 
 

 

Tenuta Talamonti Pecorino Abruzzo DOC

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Stuffed MusselsCozze Gratinate (baked stuffed mussels)

INGREDIENTS:

For the Mussels:

  • 1 kg mussels – scrubbed and debearded
  • 1 clove garlic – peeled and lightly smashed
  • ¼ cup water
  • parsley stalks – a couple, cut into large pieces

For the Stuffing:

  • 1 cup fresh breadcrumbs
  • 1 clove garlic – minced
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon flat-leaf parsley – finely chopped
  • ½ teaspoon red chilli pepper flakes
  • ½ teaspoon lemon zest – finely grated
  • ¼ teaspoon sea salt
  • lemon wedges – to serve, optional

DIRECTIONS:

  1. Preheat your oven to 430ºF.
  2. Rinse and drain the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
  3. In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan. As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place them on a sheet pan or tray. Allow them to cool slightly.
  4. While the mussels are cooling, prepare your breadcrumb stuffing. Add all of the ingredients for the stuffing to a bowl and mix until well combined.
  5. Once the mussels are cool enough to hold, open the shells, and discard the half that doesn’t have the meat.
  6. Place the shells with the mussel meat into a baking dish or tray – you’ll want one that will snuggly fit all of the mussels so they don’t wobble around too much.
  7. Top each mussel with the stuffing – depending on the size, I start with about 1-2 teaspoon of mixture, and then add any leftover to the top.
  8. Place the baking dish into the oven and bake for 10 minutes, or until the breadcrumbs are golden brown.

© Recipe and Photo courtesy of It’s Not Complicated. All rights reserved.

APRIL WINE CLUB:

Silky styleMagnolia_Pecorino-Abruzzo-DOC-flowerTenuta Talamonti
Magnolia
Pecorino Abruzzo DOC
Abruzzo, Italy

SILKY WINE STYLE

Explosive flowers of ripe pear, Ginestra flowers and Jasmine accompanied by a gentle and refreshing acidity. Mouth-watering.

Analysis: 13% alcohol / volume
Varietal: 100% Pecorino
Appellation: Abruzzo DOC, Italy
Residual sugar: 3 g/L
Recommended Pairings: Stuffed mussels, wild mushroom risotto, Uramaki and Nigiri

PRODUCTION METHOD:
An overnight cold maceration of the free-run juice greatly enhances the body of this wine, creating an aromatic, explosive, white.

 

Talamonti landscape of the surrounding mountainsABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – 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!

Learn about our Memberships >

 
 
 

 

 

April Wine Club Pairing Recipe

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ArrosticiniArrosticini (skewers)

INGREDIENTS:

  • 1.5 lbs. diced lamb
  • 3 tbsp. olive oil
  • 4 rosemary sprigs
  • sea salt
  • freshly ground black pepper

DIRECTIONS:

  1. Combine the lamb, oil and seasoning and rosemary in a bowl, turning over with your hands. Leave to marinate for 1 hour.
  2. Thread the lamb onto skewers (if using wood skewers soak them in water first, 10-30 minutes, so not to catch fire), and grill on the barbecue for about 5–10 mins until cooked and browned.

© Recipe courtesy of The Nosey Chef.

APRIL WINE CLUB:

Bold wine Style logoMagnolia_Montepulciano-flowerTenuta Talamonti
Magnolia
Montepulciano d’Abruzzo DOC
Abruzzo, Italy

BOLD WINE STYLE

This classic wine has an intense bouquet of ripe black fruit. Rich in fruit, lively, finely framed by oak spices. Ruby-red with violet undertones.

Analysis: 13.5% alcohol / volume
Varietal: 100% Montepulciano
Appellation: Abruzzo DOC, Italy
Residual sugar: 4 g/L
Recommended Pairings: Arrosticini, Porchetta, Hamburgers

PRODUCTION METHOD:
The 6-month aging in large French oak barrels ensures soft tannins and elegance to create a plush classic red that Italians enjoy.

ABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information, Video & Photos © Tenuta Talamonti – 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!

Learn about our Memberships >

 
 
 

 

 

Rangel Ranch Zinfandel

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Vanilla Cheesecake with Berries Vanilla Cheesecake with Berry Compote

INGREDIENTS:

  • For the Crust:
    • 2 package Bahlsen Waffeletten cookies
    • 2 cups crushed butter crackers (approx. 30)
    • 4 tablespoons butter, melted
  • For the Cheesecake:
    • ½ cup whole milk
    • 2 vanilla bean pods, cut half lengthwise
    • 2 pounds cream cheese, room temperature
    • 1 cup granulated sugar
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 4 ounces white chocolate, chopped
  • For the Mixed Berry Compote:
    • 1 cup raspberries
    • 1 cup blueberries
    • 1 cup strawberries
    • 1 teaspoon lemon juice
    • ¼ cup granulated sugar

DIRECTIONS:

  1. For the Crust:
    1. Preheat oven to 350°F.
    2. Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
    3. Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
  2. For the Cheesecake:
    1. Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
    2. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
    3. Mix until creamy; then stir in the white chocolate by hand and pour into the cooled crust.
    4. Place the cheesecake on a baking sheet and add 2 cups of water to the pan so that you create a water bath for the springform pan.
    5. Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
    6. Top with the mixed berry compote when ready to serve.
  3. For the Mixed Berry Compote:
    1. Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.

© Recipe courtesy of Carrie’s Experimental Kitchen.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Zinfandel-bottleRangel Ranch
Zinfandel
North Coast, California

BOLD WINE STYLE

This Zinfandel is medium-bodied with notes of dark cherry, raspberry and spice wrapped in gentle oak. 

Varietal: Zinfandel
Analysis: 13.5% alcohol / volume
pH: 3.51
TA: 0.57%
RS: 0.51%
Pairing: BBQ, smoked cheeses, salami, spicy cuisine, and cheesecake with berry compote

Winemaking:
Stainless steel fermentation at 90ºF; daily pump over, aged 18 months in American Oak barrels.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – 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!

Learn More >

 
 
 

 

Rangel Ranch Sauvignon Blanc

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Thai, Shrimps, Green, Curry.Easy Thai Shrimp Curry

INGREDIENTS:

  • 1 pound shrimp peeled and deveined
  • 1 tablespoon coconut oil
  • 2 garlic cloves minced
  • 1 red pepper sliced
  • 3 tablespoons green onions (whites parts, coarsely chopped)
  • 4 ounces green curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut sugar
  • 1–15 ounce can coconut milk
  • 10 fresh basil leaves torn in pieces
  • salt to taste
  • 1 lime optional for garnish

DIRECTIONS:

  1. Heat the coconut oil in a large skillet over medium heat and add the garlic. Sauté for 1-2 minutes, or until it just starts to brown.
  2. Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
  3. Add the curry paste and fry, while stirring constantly, for about 30 seconds. 
  4. Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes. 
  5. Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
  6. Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor. 

© Recipe courtesy of Went Here 8 This.

APRIL WINE CLUB:

Silky styleRangel-Ranch-Napa-County-Sauv-Blanc-bottleRangel Ranch
Sauvignon Blanc
Napa County, California

SILKY WINE STYLE

The nose is filled with lime, citrus and quince aromatics supported by fragrant floral and mineral notes with a subtle herbal accent.

Varietal: Sauvignon Blanc
Analysis: 13.7% alcohol / volume
pH: 3.13
TA: 0.63%
RS: 0.06%
Pairing: Thai cuisine, seafood dishes, charcuterie, grilled vegetables, and bright fruit desserts like lemon tarts

Winemaking:
Fermented in a combination of stainless steel tanks and custom coopered oak followed by 14 months in barrel; very dry, excellent balance.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – 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!

Learn about our Memberships >

 
 
 

 

April Wine Club Pairing Recipe

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Stuffed Mushrooms

Classic Stuffed Mushrooms

INGREDIENTS:

  • 1 ½ pounds white mushrooms cleaned, stems removed
  • stems from mushrooms finely diced
  • 1 sweet onion finely diced (about 1 cup)
  • 2 garlic cloves minced
  • 8 tablespoons butter
  • ½ cup breadcrumbs*
  • 1 cup grated Romano cheese**
  • Kosher salt
  • pepper

DIRECTIONS:

  1. Preheat oven 400°F.
  2. Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
  3. Stir in garlic and sauté until fragrant. Remove from heat.
  4. Stir in breadcrumbs and Romano cheese. Season with salt and pepper. The cheese is salty, so make sure you taste first then salt.
  5. Stuff the mushrooms with the filling. Use a teaspoon to fill each cap, then pile more on top using the spoon to form a mound.
  6. Place on a parchment or foil lined baking sheet.
  7. Bake for 15 to 20 minutes until the tops are golden.

© Recipe courtesy of The Genetic Chef.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Cabernet-Sauvignon-bottleRangel Ranch
Cabernet Sauvignon
North Coast, California

BOLD WINE STYLE

This North Coast Cabernet Sauvignon is medium to full-bodied with multi-layered flavors of dark plums and blackberries with gentle tannins.

Varietal: Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
pH: 3.59
Total Acidity: 0.52%
Residual Sugars: 0.30%
Pairing: Stuffed mushrooms, spaghetti with meatballs, prime rib or roasted potatoes

Winemaking:
Fermented 12 days on the skins at 90ºF. Pumped over 3-4 times daily. Aged 18 months in French and American Oak Barrels.

ABOUT RANGEL RANCH:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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Casas das Gaeiras Óbidos DOC

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Sautéed Fish with Mustard Tarragon Cream Sauce

INGREDIENTS:

  • 16 ounces mild white fish (orange roughy, haddock, cod)*
  • 1 tablespoon avocado oil
  • sea salt (to your taste)
  • 2 tablespoons shallot peeled and minced
  • 1 tablespoon white wine vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh tarragon

DIRECTIONS:

  1. *If using frozen fish, completely defrost according to package directions.
  2. Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
  3. When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
  4. Add shallots to the pan and cook until edges start to brown.
  5. Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
  6. Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

© Recipe courtesy of Simply So Healthy.

APRIL WINE CLUB:

Casa-das-Gaeiras-VBSilky styleCasa das Gaeiras
Óbidos DOC White Wine
Lisboa, Portugal

SILKY WINE STYLE

The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.

Varietals: Arinto, Chardonnay and Fernão Pires
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5 +/-1
pH: 3.3 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim: 89 Points and Best Buy by Wine Enthusiast 2020

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

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