Maison L’Envoyé Pinot Noir

Salisbury Steak with GravySalisbury Steak with Mushroom Gravy

STEAK INGREDIENTS:
• ½ onion (white, brown or yellow)
• ½ cup panko bread crumbs (or 1/3 cup ordinary bread crumbs)
• 1 lb ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• ½ tsp Worcestershire sauce
• 3 tsp Dijon mustard or 2 tsp dry mustard powder

GRAVY INGREDIENTS:
• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ onion , finely chopped
• 5 oz mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock
• 1 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

STEAK DIRECTIONS:
• Place bread crumbs in a bowl. Use a box grater and grate the onion over the bread crumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined – don’t over mix.
• Divide into 5 and pat into oval patties around ¾ inch thick.

DIRECTIONS:
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes, until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy, salt and pepper to taste. Serve steaks topped with the mushroom gravy, over mashed potato is ideal. Sprinkle with a bit of parsley if desired.
© Recipe courtesy Recipe courtesy of RecipeTinEats.com

APRIL WINE CLUB:

Maison L'Envoye Pinot NoirMaison L’Envoyé
The Attaché
Pinot Noir

Willamette Valley, Oregon

Mellow style logoMELLOW WINE STYLE

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. They champion many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. This project has been a standout since it debuted in 2011, named a ‘Winery to Watch’ by Wine & Spirits in 2015. The Attaché is a barrel selection culled from both alluvial and volcanic vineyard sites. An indigenous whole berry fermentation took place employing a gentle infusion technique to extract color and depth without excessive phenolics. The wine then matured for 12 months in French oak barriques, 35% of which were new.

Felipe Ramirez“Vibrant aromas of wild berries, dried flowers and sage with touches of spice and woodsmoke. The palate fills the mouth with fleshy red fruits, cherry cola and earthy layers. Gentle tannins provide a structured yet soft frame to the fruit which is kept in line by a satisfying minerality. The wine finishes long with clarity and focus.” – Felipe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.6% alcohol / volume
Critical Acclaim: 92 pts Vinous, 90+pts Robert Parker Wine Advocate

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Stickybeak Pinot Noir Pairing Recipe

Salisbury Steak with GravySalisbury Steak with Mushroom Gravy

STEAK INGREDIENTS:
• ½ onion (white, brown or yellow)
• ½ cup panko bread crumbs (or 1/3 cup ordinary bread crumbs)
• 1 lb ground beef (mince)
• 1 garlic clove , minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube, crumbled
• ½ tsp Worcestershire sauce
• 3 tsp Dijon mustard or 2 tsp dry mustard powder

GRAVY INGREDIENTS:
• 1 tbsp olive oil
• 2 garlic cloves , minced
• ½ onion , finely chopped
• 5 oz mushrooms , sliced
• 2 tbsp unsalted butter
• 3 tbsp flour (all purpose / plain)
• 2 cups beef broth / stock
• 1 cup water
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

STEAK DIRECTIONS:
• Place bread crumbs in a bowl. Use a box grater and grate the onion over the bread crumbs. Mix with fingers, leave to soak for a few minutes.
• Add remaining steak ingredients into the large bowl. Use your hands to mix until just combined – don’t over mix.
• Divide into 5 and pat into oval patties around ¾ inch thick.

DIRECTIONS:
• Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
• If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes, until onions are a bit translucent.
• Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
• Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
• Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients. Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
• Remove steaks onto a plate. Taste gravy, salt and pepper to taste. Serve steaks topped with the mushroom gravy, over mashed potato is ideal. Sprinkle with a bit of parsley if desired.
© Recipe courtesy Recipe courtesy of RecipeTinEats.com

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Stickybeak
Pinot Noir
Anderson Valley, California

Mellow style logoMELLOW WINE STYLE

‘Stickybeak’ is Australian slang for a nosey neighbor or to be overly inquisitive. Just like the namesake, vintners got curious and searched for the best sites that the California wine-growing region has to offer and the best grape varieties that express their individuality, all routes pointed towards Anderson Valley. The fruit comes from vineyards owned by Jack and Peggy Ridley in Anderson Valley east of Boonville. The Pinot Noir clone is 777 planted on 3309 rootstock and every vine is pruned to two buds per spur and trellised on a narrow T. Pinot Noir needs attention, craves attention – and so attention is given! Careful monitoring of the ferments to ensure they don’t overheat, manual punch downs of the open vats and judicious use of oak. Very lightly fined and no filtration prior to bottling. The result is perfumed cherry and spice characters.

Wayne Donaldson Winemaker“Aromas of high toned cherry and raspberry with dark chocolate and cream notes beneath. A long, full palate with a sustained attack. Cherry and rose petal notes run the length of the mouth with orange rind on the finish. Overall, fleshy and balanced with clean acidity. A great example of Anderson Valley Pinot Noir.” – Wayne Donaldson, Winemaker

Winemaker: Wayne Donaldson
Appellation: Anderson Valley, California
Varietal: 100% Pinot Noir
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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April Wine Club Recipe Pairing

Chicken FrancaiseChicken Française

INGREDIENTS:
• 4 large skinless boneless chicken breast halves (2 pounds total)
• ½ cup vegetable oil
• 1 cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 large eggs
• ½ stick (¼ cup) unsalted butter
• ½ cup dry white wine
• ½ cup low-sodium chicken broth
• 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
• 1 lemon
• ¼ cup chopped fresh flat-leaf parsley

DIRECTIONS:
• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until ¼ inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about ½ cup, about 6 minutes. Stir in parsley and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Spoon sauce over chicken and top with lemon slices. Serve over angel hair pasta or side of savory couscous.
© Recipe courtesy Recipe courtesy of Epicurious.com

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Maison L'EnvoyéRich WineStylesMaison L’Enoyoye
Russian River Valley
Somona, California

RICH WINE STYLE

‘Russian River has become one of the most sought after addresses for California Chardonnay for good reason – it produces wonderfully expressive fruit with concentrated flavors and high natural acidity. This Chardonnay release was sourced from two mature vineyard blocks on alluvial loams. The grapes were harvested in the cold of the morning and transported to the winery. Bunches were immediately crushed in an oxygen rich environment and fermented with natural yeasts. 25% of the wine was matured in seasoned French oak for 10 months and then bottled without fining or filtration.

Bill Nancarrow Winemaker“The nose reveals lifted aromas of citrus blossom, Asian pear, and preserved lemon, with underlying notes of white peach and fresh ginger. The palate is long with impressive depth and breadth. Flavors of dried pear, ripe lemon, custard apple and nuances of toasted cashew are interwoven along a clean, zesty finish.” – Bill Nancarrow, Winemaker

Winemaker: Bill Nancarrow
Appellation: Russian River Valley, California
Varietal: 100% Chardonnay
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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April Wine Club Recipe Pairing

Flank Steak ChimichurriFlank Steak with Chimichurri Sauce

Easy Argentinian marinated flank steak with Chimichurri sauce is bursting with bold savory flavors and just a hint of heat.

STEAK INGREDIENTS:
• I ½ pounds flank steak

MARINADE INGREDIENTS:
• ¼ cup oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• Juice of 1 lime

CHIMICHURRI SAUCE INGREDIENTS:
• ½ cup cilantro
• ½ cup parsley
• ½ onion, diced
• 1 teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 1 tablespoon garlic
• ½ teaspoon Italian blend seasoning
• ½ teaspoon crushed red pepper flakes
• 1/3 cup oil
• 2 tablespoons red wine vinegar or apple cider vinegar

DIRECTIONS:
• Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
• Combine all Chimichurri ingredients in a blender or food processor, and pulse until smooth.
• Preheat an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
• Thinly slice steak across the grain and serve with Chimichurri sauce on top.
© Recipe courtesy of www.LeCremeDaLaCrumb.com

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Bold wine Style logoStickybeak Cabernet SauvignonStickybeak
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

‘Stickybeak’ is Australian slang for a nosey neighbor or to be overly inquisitive. Searching for the best sites that the California wine growing region has to offer, the vintners’ inquisitive search for the best expressions of the land produced this delicious Cabernet Sauvignon. The vintners’ objective was to create a seamless Cabernet Sauvignon, nothing over done, especially the oak. To achieve this, they sought vineyards from the valley floor in Rutherford, as well as Oak Knoll, and the Chiles Valley. The blend of earthy, fruit-driven Cabernet from the valley floor combined with chiseled hillside tannins and acidity is very appealing. This, along with a small parcel of Merlot, imparted the desired palate weight and texture.

Bill Nancarrow Winemaker“Typical Napa Valley floor notes of ripe dark fruits and cassis are complemented by lifted and high toned red berry notes from the higher elevations. Oak derived cedar and clove spice are on full display, but tempered by an impressive freshness. The palate is well structured with ripe tannins providing the frame for the blackberry, plum and vanilla flavors. The wine is medium bodied with a lovely natural balance and finishes with length and clarity.” – Bill Nancarrow, Winemaker

Winemaker: Bill Nancarrow
Appellation: Napa Valley, California
Varietal: 100% Cabernet Sauvignon
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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