Tag Archives: Bold Wine Style

Pomar Junction Reserve Tempranillo

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Brisket Nachos with green peppersEasy Brisket Nachos

INGREDIENTS:

  • 1 bag tortilla chips
  • 3 cups shredded beef brisket leftovers or freshly smoked
  • ½ cup BBQ sauce
  • ½ cup cheddar cheese shredded
  • 1 green pepper chopped
  • ½ red onion chopped
  • 1 cup black beans
  • 2 green onions chopped
  • ½ cup sour cream
  • Optional Toppings
    • Guacamole
    • Salsa

DIRECTIONS:

  1. Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
  2. Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
  3. Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
  4. Transfer to smoker. Close lid and cook for 5-10 minutes.
  5. Remove from smoker and top with chopped green onion and any additional toppings
  6. Serve immediately. To keep warm, cover with aluminum foil.

© Recipe courtesy of The Online Grill.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_Tempranillo_ReservePomar Junction
Reserve Tempranillo
Paso Robles, California

BOLD WINE STYLE

This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds. 

Varietal: 100% Tempranillo
Analysis: 14.3% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction – Upper Slope Select, Estate Vineyard
pH: 3.71
TA: .55 g/L
Sugar: 23.8 brix
RS: 0.25
Aging: 21-22 months
Cooperage: 35% New Oak (French & American)
Winemaker: Jim Shumate
Cases Produced: 193

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

© Photo by Pomar Junction
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction

Information © Pomar Junction – All Rights Reserved.

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May Wine Club Pairing Recipe

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Braised Red CabbageBraised Red Cabbage

INGREDIENTS:

  • 1 onion
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 apples
  • ½ whole cinnamon
  • 1 tbsp apple cider vinegar
  • ½ cup good red cooking wine
  • 2 pounds red cabbage
  • ½ cup water

DIRECTIONS:

  1. COOK THE ONION AND THE APPLES – Dice the onion. Add the olive oil, onion, and sugar to a large pan. Place over medium heat and cook for 5 minutes or until the onions become translucent and the sugar caramelizes. Clean the apples and cut them into wedges. Add to the pan along with cinnamon. Cook for another minute.
  2. COOK THE RED CABBAGE – Add the apple cider vinegar and wine. Cook for 2 – 3 minutes for the alcohol to evaporate. Clean the red cabbage and cut it into thin slices. Add to a pan along with water. Season with salt and pepper. Cover with a lid and cook for 35 – 50 minutes or until the cabbage is soft and cooked.
  3. SERVING IDEA – Serve the braised red cabbage with your favorite main dish. Before serving, add 2 – 3 tablespoons of fat from pork roast, roasted duck, or roasted chicken or 2 – 3 tablespoons of melted butter. Stir to combine. Remove the whole cinnamon before serving.

© Recipe courtesy of Jernej Kitchen.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_SidetrackPomar Junction
Sidetrack Red
Paso Robles, California

BOLD WINE STYLE

Sidetrack is a delicious proprietary blend created to highlight the El Pomar District of Paso Robles. It’s brilliant, deep, and rich in color. Wonderful aromas of plums, blueberries, dark red roses and caramel. Flavors of luscious berries, dark chocolate, spices and the perfect amount of oak make this fantastic, food-friendly wine.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot and 1% Grenache Noir
Analysis: 14.08% alcohol / volume
Appellation: Paso Robles, El Pomar District, California
Vineyard: Various
pH: 3.54
Total Acidity: 0.66 g/L
Residual Sugars: 0.40%
Aging: 9 Months
Winemaker: Jim Shumate
Pairing: Roast beef, cabernet braised cabbage, gouda, & cheddar cheeses
Cases Produced: 1235
Critical Acclaim: Silver Medal at the San Francisco Chronicle Wine Competition

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines.  The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as  “orchard” in Spanish.   As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts.  Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

ABOUT POMAR JUNCTION VINEYARDS & WINERY:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.

Information © Pomar Junction Vineyard & Winery – All Rights Reserved.

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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.

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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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April Collector’s Wine Club: Iowa

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Collectors Wine ClubAudere wine bottleHertelendy Vineyards
Audēre Red Blend 2018
(glow-in-the-dark label)
Napa Valley, California

BOLD WINE STYLE

In Latin, Audēre means to dare or to risk. This unique Bordeaux blend is a risk-taker as it defies conventional winemaking methods and boldly stands out. This blend hails from ultra premium, volcanic Napa areas, such as Pritchard Hill, Howell Mountain, Atlas Peak and Hertelendy’s very own Rockwell Ridge estate vineyard (planted in 1993 at 1365 feet, 35 feet below the Howell Mountain AVA). Enjoy a burst of flavor, serious tannins, and a full-bodied mouth feel… plus, the label glows in the dark! 

Analysis: 14.8% alcohol / volume
Varietal: 39% Merlot, 34% Cabernet Sauvignon, 12% Malbec, 10% Petit Verdot, 5% Cabernet Franc
Harvest Dates: September 26, 2018 – October 30, 2018
Release Date: October 10, 2022
Cooperage: 23 months in 90% French & Hungarian Oak
Growing Season: 2018 was an extraordinary year with the most predictable weather conditions and no heat spikes, which resulted in the longest hang-time on the vines. Vintner, Ralph Hertelendy believes it was the best vintage of the decade.
Cases Produced: 329
Winemakers: Ralph Hertelendy & Phillip Corallo-Titus

CRITIC’S REVIEWS:
“The 2018 ‘Audere’ is another fantastic wine from Hertelendy in this vintage and similar to last years release, this is the most accessible wine from this outstanding lineup. It begins with seductive aromas of ripe blackberries, black cherries currants which are joined by exotic spices, violets, wet gravel, tobacco and hints of earthy nuances all developing in the glass. On the palate this is full-bodied and well-structured with beautifully polished tannins. It displays outstanding concentration and overall balance with a long seamless finish leaving behind flavors of black fruits, tobacco, violets and spices all leave a lasting impression. This is already fantastic, however it also has the structure to take on additional bottle age and evolve gracefully for years to come.” — 95 Points, International Wine Report

2017_SMB_Bottle ImageHertelendy Vineyards
Signature Mountain Blend 2017
Napa Valley, California

BOLD WINE STYLE

Composed of Merlot, Cabernet Sauvignon, Malbec, Petit Verdot, and Cabernet Franc, this limited case production (6 barrels) is the closest wine in Hertelendy Vineyard’s program that could be called an “Estate Wine”, as most of the blend comes from their very own Rockwell Ridge Estate Vineyard (located 35 feet below the Howell Mountain AVA). It is a delectable representation of what their Estate Rockwell Ridge Vineyard (blended with Howell Mountain, Pritchard Hill & Atlas Peak fruit (can produce). 

Analysis: 14.7% alcohol / volume
Varietal: 49% Merlot, 46% Cabernet Sauvignon, 3% Malbec, 1% Petite Verdot, and 1% Cabernet Franc
Harvest Dates: September 7, 2017 – October 7, 2017
Release Date: February 22, 2021
Cooperage: 23 months in 90% new French & Hungarian Oak
Growing Season: 2017 was a great vintage overall where record-setting winter rains ended their five year drought. A lengthy, moderately warm summer created idyllic conditions for density, ripeness, and concentration. However, the winery lost 50% of their total yield to the fires.
Cases Produced: 150 (6 barrels)
Winemakers: Ralph Hertelendy & Phillip Corallo-Titus

CRITIC’S REVIEWS:

  • 96 Points & Double Gold Medal in the Sunset International Wine Competition
  • “The 2017 Signature Mountain Blend is another stellar wine from Hertelendy in this vintage. This instantly begins to impress as it displays wonderful purity and freshness, releasing gorgeous nuances of ripe cassis, dark cherries and blueberries, which are followed by exotic spices, dark florals, licorice, fresh sage and underlying hints of espresso all taking shape. On the palate this is full-bodied and impeccably balanced, with outstanding concentration and a layered mouthfeel that continues seamlessly through the finish. This is a simply sensational wine that is drinking incredibly well now, but should also hold up beautifully for decades and become even more compelling over time. “— 95 Points, International Wine Report
  • “Coming from the estate property on Howell Mountain, the Bordeaux blend 2017 Signature Mountain Blend has a perfumed, floral, incense, vanilla, and violets tinged bouquet that’s supported by plenty of blue fruits. Playing in the medium to full-bodied end of the spectrum, it has good acidity, a firm, tight, compact feel on the palate, ripe tannins, and outstanding length.” — 93 Points, Jeb Dunnuck

ABOUT THE WINERY:
Hertelendy Vineyards is a luxurious, boutique winery that specializes in producing Bordeaux blends from the most ultra premium terroirs that Napa Valley has to offer. Their ancestors have been making wines in Hungary since the 1700’s, and mountainous, volcanic terroir has always been a Hertelendy winemaking tradition. In 2013, Hertelendy Vineyards was founded by Ralph Hertelendy, who acquired this 4 acre vineyard on the slopes of Howell Mountain. Today, Ralph, and Winemaking Consultant, Phillip Corallo-Titus continuously work together to create wines that meet in the middle of their styles – creating beautiful, compromising expressions that otherwise wouldn’t have been made. Learn more about their story here.

Photos, video and information © Hertelendy– All Rights Reserved.

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March Premium Wine Club

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Bold wine Style logoAndes-Plateau-bottleAndes Plateau
Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

This wine has concentration with spicy and herbal notes. It has a firm structure with fine, but persistent tannins. The palate feels fresh with ripe berries and sweet spices. A wine that will age very well in the next 5 years.

Analysis: 13.5% alcohol / volume
Varietal: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
pH: 3.49
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Valle del Maipo, Cajón Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Bottle Aging: One year of bottle aging before releasing
Winemaker: Felipe Uribe

SOILS:
Mix of Alluvial Soils from Maipo River with colluvial soils from the Andes Mountains, making it very rocky. This is extremely important for roots to grow deep and secure to ensure a long life for the vines.

CLIMATE:
Towards the end of the season, the grapes ripe slowly and balanced. The altitude allows for fresher climate (average of 39.2ºF) than the lower parts of the valley. Also, the diurnal range is more ample, allowing the plants to have some resting every day.

HARVEST & VINIFICATION:
Harvest was the third and fourth week of March. The grapes are hand selected at the winery and fermentation happens in Concrete vats. Fermentation occurs naturally with native yeast only. The pump overs are very gentle and determined by daily tastings.

AGING AND STORAGE:
Aged in large Austrian wooden vats (foudre) that hold 3,000 liters of wine. The aging time is determined by tasting – in this case, it was 10 months.

Bold wine Style logoVitrea-bottleAndes Plateau
Vitrea Red Blend
Maipo Valley, Chile

BOLD WINE STYLE

Elegant wine with red fruits, graphite and spices. The palate shows freshness, intensity and deepness. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Analysis: 13.5% alcohol / volume
Varietal: 82% Cabernet Sauvignon, 12% Syrah, 3% Cabernet Franc, 3% Merlot
pH: 3.59
Residual Sugar: 1.63
Total Acidity: 5.45
Appellation: Maipo Valley, Cajón del Maipo, Chile
Yield: 1.5 kg/plant
Planted Surface: 3 hectares
Winemaker: Felipe Uribe

SOILS:
Both terroirs share similar characteristics: Alluvial soils, near riverbeds and Colluvial soils, caused by mountain rock falls.

CLIMATE:
While growing, the temperatures are lower, allowing the wines to achieve lower alcohol levels, lower pH and higher acidity.

HARVEST AND VINIFICATION:
The grapes are tasted and selected carefully. An early hand-harvest allowed the wines to achieve freshness and acidity. The winery uses pure native yeasts. The Cabernet Sauvignon is fermented in stainless steel tanks, white the Syrah, the Merlot and the Cabernet Franc are fermented in open tanks to facilitate “pigéage” (punch-down or tamping with feet). This process is an essential part of their wine production. They limit the minimum of their pump-over process and taste their wines daily until they get their desired results.

AGING AND STORAGE:
The wines are aged for 15 months in neutral oak barrels. Additionally, they are aged in an un-toasted French oak foudre (large wooden vat holding 3000 liters of wine). Afterwards, the wine is stored for 6 months before being released to the market.

Valle del Maipo_Chile

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

© Information and photos from Andes Plateau – All Rights Reserved. 

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Intacto Gran Reserva Carménère

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Streak and Brie SandwichSteak and Brie Sandwich with Chimichurri

INGREDIENTS:

  • 1 pound flank steak
  • 2 tablespoons packed light-brown sugar
  • kosher salt and freshly ground pepper
  • 1 ½ cups packed baby arugula, plus more for serving
  • ¾ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
  • 1 baguette (20-24 inches), halved lengthwise
  • 6 ounces brie, thinly sliced

DIRECTIONS:

  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.
  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

© Recipe courtesy of Martha Stewart.

MARCH WINE CLUB:

Bold wine Style logoIntacto-Gran-Reserve-CarmenereIntacto
Gran Reserva Carménère
Rapel Valley, Chile

BOLD WINE STYLE

This full-bodied Carménère has intense aromas of cassis, red berries and a touch of green pepper. The palate shows good integration of soft tannins and flavors, with a supple, long finish. 

Varietal: Carménère
Analysis: 14% alcohol / volume
Denominación de Origen (DO): Rapel Valley, Chile
Aging: Aged in French oak barrels for 10 to 12 months
Winemaker: Felipe Uribe
Serving Recommendation: Brie cheese, slow cooked meat dishes and stuffed pasta

Climate Conditions:
A Mediterranean climate with cold winters and average rainfalls. Summer with medium high temperatures of 86ºF in the day and 48.2ºF during the night, which enables a slow ripeness of the grapes.

Soil:
Vineyards are located about 1476 feet above sea level, at the foothills of the Andes Mountains. The vines are planted in loam soils, containing similar portions of sand, clay and lime at the first 11 inches, followed by stones with an outstanding drainage.

Vinification:
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 80.6ºF-84.2ºF for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.

Finning and Filtration:
Cold stabilization occurs naturally in the winery thanks to the cold temperature during the winter season.

ABOUT THE WINEMAKER:
Winemaker Felipe UribeFelipe Uribe: After studying Agriculture and working for two years in San Pedro Vineyards (Chile) he studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology. He returned back to Chile and worked as winemaker assistant at Santa Helena Vineyard.

Looking for new challenges, Felipe went to California and worked for La Crema Winery in Sonoma Valley. He once again returned to Chile, as winemaker assistant for De Martino Vineyard and then Chief Winemaker for Miravalle Vineyard, which is located on the upper part of the Cachapoal Valley.

Felipe also worked as head Enologist at William Fevre Vineyard (Maipo Valley) where he received the award for the “Most Innovative Wine in Chile 2012” by El Mercurio (most important newspaper in Chile) and “Revelation Wine of 2012” by Descorchados (famous wine guide in Chile).

ABOUT THE WINERY:

Founded in 2013 by Felipe Uribe, Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – 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!

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March Wine Club Pairing Recipe

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Beef Empanadas

Chilean Beef Empanadas

INGREDIENTS:

  • For the Filling:
    • 2 pounds of ground beef (90% Lean)
    • 1 cup beef broth
    • 3 large or 4 medium onions chopped into small cubes
    • 2 tablespoons all-purpose flour
    • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
    • ½ teaspoon ground cumin
    • salt and pepper
    • 4 tablespoons vegetable oil
    • Optional:
      • 20 black olives
      • 40 raisins
      • 4 hard-boiled eggs
  • For the dough:
    • 1 cup whole milk
    • 1 cup of warm water
    • 1 tablespoon salt
    • 1 kilo or 2 pounds of all-purpose flour
    • 2 eggs
    • 6.5 oz of melted shortening, warm

DIRECTIONS:

  1. For the Filling:
    1. Always prepare it the day before.
    2. In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
    3. Add the broth and simmer for 30 minutes over low heat. 
    4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
    5. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  2. For the dough:
    1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
    2. Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water.
    3. Separate the dough into 20 portions and cover with a moist cloth.
    4. Preheat the oven to 350°F.
    5. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of filling, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
    6. Bake for 30-35 minutes until golden.
    7. Serve hot.

© Recipe courtesy of Chilean Food & Garden.

MARCH WINE CLUB:

Bold wine Style logoAndesita-Cabernet-Sauvignon-wine-bottleAndes Plateau
Andesita
Cabernet Sauvignon
Maule Valley, Chile

BOLD WINE STYLE

This is an elegant wine with red fruits, spices and black pepper notes. The palate shows great tannin structure and freshness that makes it vibrant and easy to drink. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Varietal: Cabernet Sauvignon
Analysis: 13.2% alcohol / volume
pH: 3.52
Residual Sugar: 2.55
Ac. Total: 5.41
Vineyard Yield: 2 kg/plant
Planted Area: 3 hectares
Appellation: San Clemente, Maule Valley, Chile
Climate: Template temperatures that allow early harvests
Soils: Alluvial soils that have been transported by the river, containing gravel, sand and silt
Winemaker: Felipe Uribe

Harvests and Vinification:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes.

Aging and Storage:
The wines are aged for 10 months in nuetral oak barrels. Additionally we use the 20% of a 2nd hand un-toasted French oak foudre (large wooden vat that holds 3,000 liters). Afterward, the wine is storage for a minimum of 3 month to then be released to the market.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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Heredad de Peñalosa Tinto Joven

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Spicy_Pasta_Feb2023Spicy Pesto Pasta Alla Vodka

INGREDIENTS:

  • ¼ cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1–2 teaspoons crushed red pepper flakes
  • ½ cup tomato paste
  • ¼ cup vodka
  • ¾ cup basil pesto, homemade or store-bought
  • kosher salt and black pepper
  • 1 cup heavy cream or canned coconut milk
  • 1 pound short cut pasta
  • 3 tablespoons salted butter
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh basil roughly chopped

DIRECTIONS:

  1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 ½ cups of the pasta cooking water. Drain.
  3. To the vodka sauce, add the pasta, ½ cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  4. Divide the pasta among plates and top with basil and cheese. Enjoy!

© Recipe courtesy of Tieghan Gerard of Half Baked Harvest.

FEBRUARY WINE CLUB:

Bold wine Style logoFicha_Heredad-Penalosa_tinto-joven-bottleBodegas Pascual
Heredad de Peñalosa
Tinto Joven
Ribera del Duero, Spain

BOLD WINE STYLE

This unoaked, Ribera del Duero, young red wine is clean, deep, intense cherry red in color. On the nose, there are very intense aromas of red fruit along with very well-integrated light lactic tones. Mulberries, raspberries and strawberries provide the nose with a complex fan of very clear scents. On the palate, the wine has a silky and clean entrance, full of sweetness with fresh hints that wash the palate. It is very powerful, long, fine and complex. 

Varietal: 100% Tempranillo
Denominación de Origen (DO): Ribera Del Duero, Spain
Serving Recommendation: The ideal serving temperature is from 62.6ºF-68ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the fourteenth century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.

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February Wine Club Pairing Recipe

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Herb-Crusted_Lamb_Feb2023Date Night Herb Crusted Lamb Chops

INGREDIENTS:

  • 2 lbs lamb rib chops
  • ¼ cup olive oil
  • 5 cloves garlic minced
  • 1 tbsp fresh parsley minced
  • 1 tsp course sea salt
  • 1 tbsp thyme
  • 1 tsp onion powder
  • salt/pepper to taste
  • 1 tbsp reduced fat margarine

DIRECTIONS:

  1. In a small bowl, combine olive oil, garlic, parsley, sea salt, thyme, and onion powder. Mix well and rub evenly over each lamb chop. Place lamb chops in a medium baking dish, cover, and refrigerate for about 30 minutes.

  2. Heat a large skillet to medium heat and add 1 tbsp reduced fat margarine. Add lamb chops to the pan and sear on each side for about 3-4 minutes, depending on thickness and desired doneness. Remember that the temperature will continue to rise as meat rests. Season with salt/pepper to taste.

  3. When done, pair with your favorite side item and enjoy!

    *Note, the USDA recommends a safe cooking temperature of 145 degrees for lamb.

© Recipe courtesy of Beautiful Eats & Things.

FEBRUARY WINE CLUB:

Bold wine Style logoFicha_Heredad-Penalosa_tinto-roble-bottleBodegas Pascual
Heredad de Peñalosa
Tinto Roble
Ribera Del Duero, Spain

BOLD WINE STYLE

This oaked (4 months in oak) young red wine is clean, bright ruby red in color. On the nose, there are fruity aromas and well-balanced new noble wood complexities, and ripe red fruits – like cherries and mulberries. Hints of toast and tobacco make the aroma a round harmony. There are few mature tannins on the palate that guess great potential. It has a good ample and pleasant attack that leaves a smooth and fleshy aftertaste with a lingering finish.

Varietal: 100% Tempranillo
Denominación de Origen (DO): Ribera Del Duero, Spain
Serving Recommendation: The ideal serving temperature is from 62.6ºF-68ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the 14th century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.

Bodegas Pascual Winery

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 >