February Wine Club Pairing Recipe

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© Photo by Parker Feierbach of Delish

Slow-Cooker Pork Shoulder

  • 1 boneless, skinless pork shoulder, Boston butt about 6 lbs.
  • 20 cloves garlic 
  • 1/2 cup olive oil, divided 
  • 2 tsp. cumin
  • 2 tbsp. salt 
  • 1 tbsp. black pepper 
  • 3 tbsp. oregano leaves 
  • 1/2 cup fresh squeezed orange juice 
  • 1/4 cup fresh squeezed lime juice 
  • 1 Serrano pepper, seeded, and diced
  • 1/4 cup freshly chopped fresh cilantro  
  • White rice, for serving, optional 

DIRECTIONS:

  1. Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
  2. Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
  3. Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
  4. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
  5. To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano pepper, and cilantro.
  6. Serve sliced pork over rice with sauce drizzled on top.

© Recipe courtesy of Kat Boytsova of Delish

FEBRUARY WINE CLUB:

Rosso Di SeraBold wine Style logoMartellotto Winery
Rosso Di Sera
Santa Barbara, California

BOLD WINE STYLE

“Martellotto’s ‘Evening Red’ Bordeaux blend steals the Spotlight! Greg Martellotto believes blends are better and this wine highlights the symphonic harmony of three Bordeaux varietals: Malbec, Cabernet Sauvignon, and Cabernet Franc.” – Martellotto Winery

Aromas of luxardo cherry, cedar, and fresh Mediterranean herbs entice; while flavors of ripe plum, blueberry and oak dance on the tongue. This Rosso Di Sera is a stunning value; rich, opulent and easy to gulp; and a wonderful expression of the AVA.

Varietal: 40% Malbec, 35% Cabernet Sauvignon, 25% Cabernet Franc
Analysis:
14.2% alcohol / volume
AVA:
Happy Canyon of Santa Barbara
Soil:
Sandy/Clay Loam
Farming:
Sustainable
Production:
60 barrels
Aging:
10 months in tank, 20% new oak
Critical Acclaim: 90 pts. Wine Enthusiast; 90 pts. Jeb Dunnuck

HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley- the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

Photo from Martellotto Winery

© Photo from Martellotto Winery

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion.

Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere. Martellotto has a vineyard first philosophy, and sources sustainably farmed grapes from California’s choicest vineyards. Gentle handling and minimal intervention result in wines that are consistently vibrant and a joy to share. Learn more about the Martellotto Winery here.

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER – GREG MARTELLOTTO:
Greg has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great 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!

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August Sweet Club: Iowa

Sweet Wine ClubStella Rosa BlueberryStella Rosa®️ Wines
Blueberry
Piedmont, Italy

NECTAR WINE STYLE

Stella Rosa Blueberry is their winery’s newest flavor, and is a proprietary blend of several red grape varietals. The wine is combined with flavors of natural blueberry distillates & purées, making it undeniably irresistible. Its sweet and succulent blueberry taste will elevate your mood and your wine-tasting expectations.

Region: Piedmont, Italy
Analysis: 5% alcohol / volume

Food Pairing Recommendations: This flavor pairs well with fresh fruits, BBQ chicken, charcuterie, cheesecake, and cinnamon roll coffee cake.

Blueberry Frosé

Photo credit: Stella Rosa Wines

BLUEBERRY FROSÉ
Cool off this summer with a refreshing frosé! Check out this fun way to switch up Stella Rosa Blueberry Wine.

INGREDIENTS:

1 bottle Stella Rosa Blueberry
2 1/3 cups frozen blueberries, divided
¼ cup lemon juice
2 oz. vodka
fresh blueberries (for garnish)

INSTRUCTIONS:

1.Pour wine into ice cube trays and freeze for 6 to 8 hours until almost frozen solid Note: wine will not freeze completely
2. In a blender, pulse together wine ice cubes, vodka, 2 cups frozen blueberries, and lemon juice.
3. Divide frosé among 4 glasses. Garnish with a handful of fresh blueberries and enjoy!
© Recipe courtesy of Stella Rosa Wines

Stella Rosa WatermelonStella Rosa®️ Wines
Watermelon
Piedmont, Italy

NECTAR WINE STYLE

Stella Rosa Watermelon is a new, and exclusive, addition to the winery’s semi-sparkling collection. Featuring a proprietary blend of several white grape varietals, including White Moscato (an indigenous grape variety from Piedmont, Italy), and a touch of Barbera for color. Its crisp, refreshing taste showcases the natural flavors of watermelon, created using a distillation process of Italian fruits grown in southern Italy. The semi-dry character is a perfect compliment to Brunch and light appetizers.

Region: Piedmont, Italy
Analysis: 5.5% alcohol /volume

Food Pairing Recommendations: This flavor pairs wonderfully with light salads, such as Greek or Caesar, as well as salty appetizers like Edamame or Jalapeño poppers. For dessert, you can pair it with coconut cream pie!

Stella Rosa Watermelon

Photo credit: Stella Rosa Wines

SPICY STELLA ROSA RITA

A little sweet, a little spicy! Try this fun cocktail at home with this month’s Stella Rosa Watermelon Wine.

INGREDIENTS

For Drink:
5 oz. Stella Rosa Watermelon, chilled
1½ oz. Jose Cuervo Tequila Blanco
¾ oz. lime juice
2 oz. watermelon juice
1 jalapeño, sliced
For Rim:
1 tbsp. Kosher salt
1 tbsp. chili powder
Lime wedges

INSTRUCTIONS

1. Place jalapeño slices in a jar with tequila and let sit for 15 minutes for the spice to infuse the tequila.
2. Remove the jalapeño slices & set aside.
3. Mix salt and chili powder together on a separate plate. Smear the rim of the glass with a lime wedge then dip it into the salt-chili powder mixture to coat the rim.
4. Add a handful of ice to the glass.
5. In a cocktail shaker, add the juices & infused tequila; shake vigorously.
6. Strain the mixture into the glass.
7. Top off with Stella Rosa Watermelon, garnish with a Watermelon slice, and enjoy!
© Recipe courtesy of Stella Rosa Wines

Stella RosaWINEMAKING:
The grapes are harvested, pressed, centrifuged, and then held as a cold juice at 28 degrees Fahrenheit. The juice is fermented at various intervals throughout the year, which allows the wine to remain fresh and delicate throughout the entire fermenting process. The Stella Rosa family uses this technique to capture the fresh flavors of natural blueberry distillates & purées for their Blueberry wine, and an off-dry Rosé, busting with fresh flavors for their Watermelon wine. Both Stella Rosa Blueberry and Watermelon contain natural carbonation. The juice is fermented in Charmat-style, pressurized tanks, and as the alcohol is created, so is the carbonation. Once the desired sweetness is achieved, the wine is centrifuged and bottled. The alcohol level stays at approximately 5% and contains 6-10% residual sugar. Its natural acidity and low pH strike the perfect balance with the wine’s natural sweetness. 

ABOUT STELLA ROSA:
It all started in 1917, when the Riboli family founded Los Angeles’ historic San Antonio Winery. Back then, Los Angeles was the prime location for wine growing in all of California. For some time, the wine industry reigned as one of Southern California’s most economically significant and popular industries of that time. After surviving Prohibition and about a century later, the Riboli family has continued its artisan winemaking tradition through four generations. From within the tasting rooms of San Antonio Winery, customers repeatedly requested a sweeter, light, refreshing wine. The Riboli family took this unique opportunity to create a new semi-sweet, semi-sparkling wine style, which today, they are a leader of. And so, Stella Rosa was born.

our-story-mapMADE AND IMPORTED FROM ITALY:
To create the Stella Rosa wines, their family chose the region of Asti, a province in Piedmont, Italy, as the source for its aromatic grapes. The area of Asti has particular significance to the Riboli family, as it is the birthplace of their family matriarch, Maddalena Riboli. Their first Stella Rosa wine was Moscato D’Asti, which has become a flagship of this line. Soon after, Stella Rosa Rosso was created – the brand’s first semi-sweet, semi-sparkling red wine blend, and first wine of its kind to be brought to America from Asti. The rapid phenomenal successes of these two wines began the lineage of Stella Rosa, which now boasts over 20 distinctive flavors.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with strong cheeses, such as a blue cheese. Learn more about our wine and cheese pairings here.

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