Tag Archives: April Wine Club

April Bubbly Club: Iowa

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Bubbly Wine ClubAlbrecht-Brut-bottleLucien Albrecht
Crémant d’Alsace
Brut Pinot Blanc, Auxerrois
Alsace, France

BUBBLY WINE STYLE

Yellow pale color with nice brilliance and fine, delicate bubbles. An expressive nose of floral and fresh fruits including apple, peaches and apricots. Nice maturity and ripe fruit on the palate. A classic for every occasion, this Crémant Brut balances its freshness with finessed structure.

Varietal: Pinot Blanc and Auxerrois
Alcohol: 12.07% alcohol / volume
Residual Sugar: 10 g/L
Acidity: 3.75 g/L

WINEMAKING:
Harvest begins earlier for Crémant d’Alsace than for the still wines in order to preserve acidity and freshness. The grapes are handpicked and are whole bunch pressed in two parts, the cuvée and the taille. Fermentation begins in temperature controlled stainless tanks. The wines are then bottled with their dosage for the second fermentation and placed on stainless racks. After the second fermentation in the bottle, the wine is aged on its lees a minimum of 12 months but up to 18 months, followed by riddling and disgorging.

Albrecht-Brut-Rose-bottleLucien Albrecht
Crémant d’Alsace Brut Rosé
Brut Rosé Pinot Noir
Alsace, France

BUBBLY WINE STYLE

This Crémant Rosé, made of 100% Pinot Noir, displays delicate strawberry and wild cherry fruit. In the glass, hints of pink reflections and salmon nuances are supported by elegant, fine bubbles. Delicate red fruit character on the palate is rounded with creamy texture, leading to a fresh, dry finish.

Varietal: 100% Pinot Noir
Alcohol: 11.98% alcohol / volume
Residual Sugar: 12 g/L
Acidity: 3.18 g/L

WINEMAKING:
Harvest begins earlier for Crémant d’Alsace than for the still wines in order to preserve acidity and freshness. Lucien Albrecht Brut Rosé is made from 100% Pinot Noir free-run juice. The whole clusters of hand-picked grapes are softly pressed in a pneumatic press. This brings out the light pink, salmon color. Lucien Albrecht Brut Rosé is made by using the same methods as in Champagne, “méthode traditionnelle.” After the second fermentation in the bottle, the wine is aged on its lees a minimum of 12 months but up to 18 months, followed by riddling and disgorging

ABOUT THE WINERY:
Lucien Albrecht (pronounced Lu-Shen All-Bresht) is among the pioneers of viticulture in Alsace with a history that dates to 1698, when Balthazar Albrecht settled in Orschwihr, a small Alsatian village in an ideal location for vineyards. Since then eight generations have carried on a tradition of innovative and sustainable winemaking, inspired by the rich and varied terroir of Orschwihr.  A leader in the production of acclaimed Brut and Rosé Crémants, the winery was instrumental in securing AOC designation in 1976. Fresh, elegant and aromatic, each Lucien Albrecht wine is a tribute to the winery’s deep roots in Alsace.

Information & Photos © Lucien Albrecht – All Rights Reserved.

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Rhino Run Organic Red Blend

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APRIL WINE CLUB:

Bold wine Style logoRhino_Run_Red_Blend_bottle (1)Van Loveren Family Vineyards
Rhino Run
Organic Red Blend
Western Cape, South Africa

BOLD WINE STYLE

Deep crimson in color and full-bodied, this wine shows notes of ripe plum, blueberry and blackberry on the nose. The palate is a deliciously rich fruit compote with every sip ending in a long, smooth and seamless finish.

WINE DETAILS:

  • Varietals: 70% Shiraz | 30% Grenache
  • Alcohol: 15.04% alcohol / volume
  • RS: 1.7
  • pH: 3.74
  • TA: 4.6
  • Pairing Suggestion: Rosemary lamb, turkey, roast beef, served rare, or roast chicken
  • Maturation Potential: 5-7 years
  • Harvest Date: March
  • Tons per Hectare: 8 t/ha
  • Age of Vines: 12 years old
  • Soils: Well drained alluvial sandy soil: Karoo
  • Trellising: 4-wire Perold system
  • Irrigation: Drip irrigation controlled by a computer system through meters and tensiometers
  • Harvesting: Hand-harvested at optimum ripeness
  • Vinification: Fermented on the skins for 7 days, followed by aging in stainless steel tanks. From there, it was blended, stabilized, filtered and bottled.

ABOUT THE WINERY:
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600 000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

malva-pudding-black-marble-tableChocolate Malva Pudding

INGREDIENTS:

Chocolate Malva Pudding:

  • 1 cup of white sugar
  • 1 large egg
  • 1 cup flour
  • 6 tbsp cocoa powder
  • ~3 ½ Tbsp. melted butter (50 grams)
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 cup milk

Chocolate Sauce:

  • 1 cup cream
  • ~7 Tbsp Salted butter (100 grams)
  • 1/3 cup sugar
  • 3.53 oz 70% dark chocolate

DIRECTIONS:

  • Preheat the oven to 350ºF and butter a medium sized ceramic oven dish with butter.
  • Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
  • In a separate bowl sift or whisk the flour, cocoa and baking soda together.
  • Melt the butter in the microwave and then add the vinegar and add that to the batter.
  • While the mixer is still going, alternate between adding the flour/cocoa and the milk in parts until it’s well combined
  • Pour the batter into a greased baking dish approx. 8 in diameter (glass Pyrex or ceramic works well).
  • Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
  • The pudding is ready when it has risen and is springy to the touch.
  • While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.
  • As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.
  • Serve chocolate Malva with vanilla ice cream or fresh whipped cream.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of Drizzle & Dip.

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Rhino Run Chenin Blanc

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APRIL WINE CLUB:

Rhino_Run_Chenin_bottleSilky styleVan Loverne Family Vineyards
Rhino Run
Chenin Blanc
Western Cape, South Africa

SILKY WINE STYLE

Partial barrel-fermented wine with a fragrance of freshly picked citrus with a melody of stone fruit and tropical flavors. The palate is finely textured with creamy orchard fruit with a well-rounded and harmonious palate weight. The wine ends focused with preserved lemon and a crisp finish.

WINE DETAILS:

  • Varietals: 100% Chenin Blanc
  • Appellation: Western Cape, South Africa
  • Alcohol: 12.5% alcohol / volume
  • RS: 2.30
  • pH: 3.34
  • TA: 5.7
  • Pairing Suggestion: Herbal mussels, grilled chicken with citrus and herbs, Camembert cheese
  • Cellar Aging Potential: 3-4 years
  • Harvest Date: February

VINEYARDS AND SOIL:
Grapes were sourced from a selection of vineyard blocks from trellis to Busch vine, in a variation in meso-climates, exposed hills, and sheltered valleys, with soils from, Hutton, Oakleaf, Granite, sandstone soils and sandy soils. Grapes are picked from a selection of these different wards in the Western Cape.

WINEMAKING TECHNIQUES:
The grapes were harvested at 22° Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. No skin contact was given, and only the free run juice was used. Reductive winemaking practices were followed to retain as much flavor and complexity in the wine as possible. 60% of the Chenin Blanc was fermented in stainless steel tanks. Fermentation temperature was kept at around 57.2°F for 2 weeks. After fermentation the wine was racked with fine lees and matured in third fill 500L Sylvain French Oak barrels. 40% of the Chenin Blanc underwent barrel fermentation in second fill 400L Sylvain French Oak barrels. The wine was matured in barrels for four months before being blended and bottled.

ABOUT THE WINERY: VAN LOVEREN
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600 000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

chutney-cheese-raisins-boardSouth African Fruit Chutney

INGREDIENTS:

  • 250 grams (about 1/2 pound) dried apricots
  • 1 ½ cups boiling water
  • 500 grams (about 1 pound) peaches
  • 500 grams (about 1 pound) red onions
  • 125 grams (about 1/2 pound) raisins
  • 500 grams (about 1 pound) sugar
  • 250 milliliters (about 8 ounces) vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons salt

DIRECTIONS:

  1. Gather the ingredients.
  2. Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
  3. Chop the apricots into chunks, reserving the soaking water.
  4. To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
  5. Chop the peaches into large chunks, discarding the pits.
  6. Chop or dice the onions.
  7. Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
  8. Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
  9. Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars.
  10. Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
  11. Enjoy.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of The Spruce Eats.

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April Wine Club Pairing Recipe

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APRIL WINE CLUB:

Bold wine Style logoRhino_Run_Pinotage_bottleVan Loveren Family Vineyards
Rhino Run
Pinotage
Western Cape, South Africa

BOLD WINE STYLE

A barrel-matured wine with rich black berry, red berry fruit, and strawberry confit on the aromatic nose. Elegant expression with firm ripe tannin structure, super-voluptuous yet finely balanced and rounded. Wisps of cherry tobacco and roasted berries add to the complexity through to the dry, graphite finish.

WINE DETAILS:

  • Varietals: 100% Pinotage
  • Appellation: Western Cape, South Africa
  • Alcohol: 14.5% alcohol / volume
  • RS: 3.7
  • pH: 3.56
  • TA: 5.7
  • Pairing Suggestion: Sweet barbecue ribs, Boerewors & steak, Gouda cheese
  • Cellar Aging Potential: 3-4 years
  • Harvest Date: March

VINEYARDS:
Grapes were sourced from a selection of vineyard blocks from trellis to Busch vine, in a variation of meso-climates, exposed hills, and sheltered valleys with soils from Hutton, Oakleaf, Granite, sandstone, and sandy soils. Grapes were picked from a selection of these different wards in the Western Cape.

WINEMAKING TECHNIQUES:
Harvesting occurred at optimal ripeness when the grapes were between 77-78.8°F Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for color extraction. Fermentation lasted between 4 and 6 days at 71.6-77°F. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which was second and third fill barrels. The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months whereby the wine was racked twice.

ABOUT THE WINERY: VAN LOVEREN
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks (South African National Parks) as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600,000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

bobotie-recipe-blogBaked South African Bobotie

INGREDIENTS:

For the curried ground meat:

  • 3 slices bread, crusts removed
  • 12.3 fl oz milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter
  • 2 sliced medium onions
  • 4 garlic cloves – or 2 teaspoons garlic paste/chopped garlic
  • 2 tablespoons mild curry powder – add ½ tablespoon more if you like it spicy
  • 4 tablespoons fruit chutney, heaped
  • 4 tablespoons apricot jam
  • 1 tablespoon Worcester Sauce
  • 1 teaspoon turmeric
  • 1 teaspoon fresh ginger, finely chopped/minced
  • ½ teaspoon ground cinnamon
  • 2 tablespoons red wine vinegar
  • 2.2 lb. ground beef
  • 6-7 tbsp golden raisin
  • 1 ½ teaspoons salt – test for salt and add more if you’d like
  • black pepper to taste
  • 1 beef stock cube, crumbled
  • 1 egg, lightly beaten

For the savory custard topping:

  • 2 eggs
  • 1 good pinch salt
  • 1 good pinch turmeric
  • 6 bay leaves

DIRECTIONS:

Prepare the bread

  1. Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk. Leave this to soak while you get on with the rest of the Bobotie.

Prepare the Meat:

  1. Preheat the oven to 356ºF (320ºF fan).
  2. Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic. Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.
  3. Next, add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, chopped ginger, cinnamon and red wine vinegar to the onion mixture.
  4. Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.
  5. Revisit the bread that’s now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork.
  6. Keep the remaining milk, we will use it for the savory egg custard topping later.
  7. Add the ground meat, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan. Then, crumble the beef stock cube into the mixture.
  8. Give it a good mix and gently fry, whilst stirring, until the ground beef has lost its pinkness. (Tip: A wooden spoon works great for breaking up the ground beer).
  9. Spoon the meat mixture into a greased oven dish (roughly 12″ x 8″) and smooth the top.

Prepare the savory custard topping:

  1. Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric. Whisk thoroughly until the egg yolks are fully incorporated and evenly blended.
  2. Gently pour the egg mixture evenly over the top of the meat.
  3. Place the bay leaves on top. Try to space them out equally in a pattern of your choice.
  4. Bake on the middle shelf of the oven for 50 minutes to 1 hour.
    1. The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, that’s the best bit of a well-baked Bobotie! Add on a few extra minutes if necessary.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of The Cinnamon Jar.

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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.

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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.

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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 >