Tag Archives: Arendsig

Arendsig Chardonnay Blok A15

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Butternut Squash GratinButternut Squash Gratin

INGREDIENTS:

  • 3 tablespoons unsalted butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 ½ pounds (about 1 large) butternut squash peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
  • ¼ teaspoon grated nutmeg
  • Fine sea salt and freshly ground black pepper
  • ½ cup heavy cream
  • ¾ cup fresh bread crumbs
  • ¾ cup grated Comté cheese
  • few chives finely chopped (optional)

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
  2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
  3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
  4. Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
  5. Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

© Recipe courtesy of Leite’s Culinaria.

 

NOVEMBER VIRGINIA WINE CLUB:

Crisp Wine StyleArendsig Chardonnay wine bottleArendsig
Single Vineyard
Chardonnay Blok A15
South Africa

CRISP WINE STYLE

On the nose, green and yellow citrus, Granny Smith apple, with tropical fruit notes.  Zesty and crisp on the palate with a lingering mouthfeel. Spontaneously fermented and matured in concrete tanks and neutral French oak barrels for 10 months.

Varietal: Chardonnay
Analysis: 13.79% alcohol / volume
pH: 3.18
TA: 7.1
RS: 2.8 g/L
Production: 12,546 Bottles
Maturation: 10 Months, concrete tanks and neutral French oak barrels
Critical Acclaim: 4 stars, Platters Diners Club Entertainment 2022

WINEMAKER’S NOTES
“My philosophy is to create great single vineyard wines from unique soil, climate and location. It’s the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard. Spontaneous fermentation, no added yeast, is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site.” – Lourens Van Der Westhuizen

ABOUT ARENDSIG:
Arendsig’s single vineyard wines are made with minimal interference throughout the vinification. During fermentation natural yeasts are used with no enzymes.  Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach helps add to the final balance of the wines.  The vineyards are blessed with diversity, located in the Southern Robertson valley, Bonnievale. Learn more at Arendsig.co.za

© Information and Photos provided by Arendsig.

Lourens Van Der Westhuizen

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Bacon-wrapped Venison Tenderloin with Garlic Cream Sauce

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bacon wrapped tenderloinINGREDIENTS:
• 6 thick slices bacon
• 2 (3/4 pound) venison tenderloin roasts (can be substituted)
• 2 teaspoons olive oil, divided
• ¼ teaspoon onion powder, divided
• kosher salt and ground black pepper to taste
• 2 tablespoons butter
• 1 (8 ounce) package sliced cremini mushrooms
• 2 cloves garlic, chopped
• 1 tablespoon chopped green onion, or more to taste
• ½ cup heavy whipping cream, or more to taste

DIRECTIONS:
• Preheat oven to 375 ℉.
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometers inserted into the thickest part of a tenderloin reads at least 145℉, about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixtures; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
© Recipe courtesy of Huntmom at Allrecipes.com © Photo by DIZ&#9829

MARCH WINE CLUB PAIRING:

Arendsig Pinotage Bold wine Style logo
Arendsig
Solara Block 4 Guinea Fowl
Pinotage
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine region, in harmony with nature and a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts.

winemaker Lourens Van Der Westhuizen“Red fruit, cherries, cranberry and spice with vibrant aromatics, showing a young and fresh side of Pinotage. Rich and youthful mouthfeel with a burst of fruit and juicy tannins. Aged eleven months on the lees in 8-10 year old French oak barrels..” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Pinotage
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Thai Grilled Beef Salad

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Thai Grilled BeefThis is a simple Thai beef salad. It can be eaten hot or cold, but is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

INGREDIENTS:
• 1 pound beef flank steak
• ¼ cup fish sauce
• ¼ lime juice
• 1 tablespoon kecap manis
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• ¼ cup chopped green onions
• ¼ cup chopped shallots
• ¼ cup thinly sliced onion
• 2 tomatoes, cut into wedges
• ¼ cup sliced cucumber
• ¼ cup Thai chili peppers, sliced

DIRECTIONS:
• Preheat grill for medium-high heat.
• Grill beef to desired doneness, and allow to cool.
• While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
• Cut beef into bite-sized pieces. In a large, bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat. © Recipe courtesy of Patnication at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsign Sauvignon BlancSilky style
Arendsig
Solara Block 2 Little Foxes
Sauvignon Blanc
South Africa

SILKY WINE STYLE

These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine valley, where in harmony with nature, a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts in stainless steel tanks. Maturation takes place for seven months on the lees in cement tanks, retaining the unique vineyard characteristics. The handcraft approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, abundance of tropical fruit flavors, granadilla, kiwi fruit and guava with hints of lime and green citrus. On the palate, fruit lingers with a firm yet balanced acidity and the long lees contact giving the wine a beautiful creamy mouthfeel.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Sauvignon Blanc
Analysis: 13.72% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

March Wine Club Recipe Pairing

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Rosemary Lamb Shanks Recipe

Rosemary Braised Lamb Shanks

Great served with polenta or roasted garlic mashed potatoes, soaking up the wonderful sauce.

INGREDIENTS:
• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into ¼ inch rounds
• 10 cloves of garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

DIRECTIONS:
• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.© Recipe courtesy of S. Hodge at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsig GrenacheBold wine Style logo
Arendsig
Inspirational Batch #2
Grenache
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. The Bonnievale ward is influenced by the Meso-climate everyday, a southeastern breeze during the summer and morning fog in the winter, bringing temperature variations. It is also influenced by the Langeberg and Riversonderend Mountain range and Breede River that runs through the valley. All Arendsig Single Vineyard wines are made with minimal interference throughout the vinification. Maturation takes places in natural vessels to bring through the unique vineyard characteristics, that is specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, violets, plums, cherry with a palate of fleshy, syrupy texture and elegant finish. Aged six months in concrete tanks, no contact with wood.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Grenache
Analysis: 14.03% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!