April Wine Club pairing recipe

Churrasco with Pebre
(Grilled Beef Tenderloin with Chilean Cilantro Sauce)
Churrasco Grilled Beef

PEBRE INGREDIENTS:
• 2/3 cup canned vegetable broth
• ½ cup minced fresh cilantro
• ½ cup minced onion
• ½ cup minced red bell pepper
• ¼ cup white vinegar
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper
• ½ teaspoon black pepper
• 4 garlic cloves, minced

PEBRE DIRECTIONS:
• Combine all ingredients, stirring with a whisk until well-blended. Remain sauce can also be stored in airtight container in refrigerator, up to 2 weeks.

INGREDIENTS:
• Cooking spray
• 4 cups sliced onion
• ½ teaspoon sugar
• 1 ½ lbs. center-cut beef tenderloin
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• Pebre (Chilean Cilantro Sauce)

DIRECTIONS:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm. Prepare broiler.  Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre. Recipe courtesy of Cooking Light, with Steven Raichlen, award-winning author of Healthy Latin cooking. © Photo by Becky Luigart-Stayner

Huellas Reserve Carmenere wine bottleBold wine Style logoHuellas Reserve
Carmenère
Maule Valley, Chile

Maule Valley is Chile’s largest wine growing region and claims many of the country’s oldest vines that were planted over a century ago. Carmenère is closely associated with the Maule Valley region, which is slightly cooler than its northern counterparts and higher levels of rain in winter months. Influenced by cold nighttime winds from the Andes, the season began with a cold spring, with a few hot spells in summer. Hand picked during the first week of May, the grapes were destemmed without crushing and fermented in stainless steel tanks. Total maceration time was 24-34 days, then racked to barrels, where it completed its fermentation in 3 months. The wine then matured for 12-14 months in French oak barrels.

Carlos Gatica winemaker headshot“Intense carmine red, this Carmenère presents powerful notes of red and black fruit accompanied by the variety’s characteristic spicy notes such as white and black pepper along with notes of vanilla and tobacco. The palate is smooth and expansive with tremendous flavor and a persistent fruity finish. Perfect for celebrating along with braised beef or roast lamb with an herb or cardamom sauce.” –  Carlos Gatica, winemaker

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  90% Carmenère, 6% Cabernet Franc, 4% Cabernet Sauvignon
Analysis: 13.8% alcohol / volume; 3.6 pH; 5.2 g/L Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

July Wine Club pairing recipe

Rich, juicy notes of strawberries are complimented by more savory notes of violets and licorice, which meld with the flavors from the pork and anise in the recipe. The smooth, medium/full body of Monasterio de las Viñas Rerserva Red from Cariñena Spain matches the mouthfeel of the meat.

pork-chops-shallotsPork Chops with Shallots

INGREDIENTS:
• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 ¼ cups)
• ½ teaspoon anise seeds
• ¼ cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

DIRECTIONS:
Preheat the oven to 400°F. Season the pork chops with salt and pepper and dust with flour.

In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°F, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ½ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce. Recipe courtesy of Food & Wine Magazine.

Bold_stickerMonaterio_Reserva_wineMonasterio de las Viñas
Reserva Red
Cariñena, Spain

In the 11th century, Cistercian monks built a monastery in the Sierra de Aguarón.  Today, this region is known for its superior quality wines. Monasterio de las Viñas celebrates the history of the land by using traditional varietals sourced entirely from Aguarón. Cariñena is one of the oldest protected growing regions in Europe, receiving D.O. status in 1932.  Vines grow in reddish-brown limestone over loose rock. A continental climate and a cold, northerly wind known as cierzo contribute to the characteristic intensity of the grapes.   Harvested from vines an average age of 30-years-old grown at an elevation of 1900-2600 feet, the grapes were aged for 12-16 months in French and American oak barrels and aged in bottle for 2 years. Pairs well with pork chops and shallots.

winemaker-marcelo-morales

Winemaker Marcelo Morales

“This wine is bright ruby-red with a garnet color change at the rim.  Aroma of strawberries, violets and licorice become ripe on the palate.  Additional notes of vanilla and wood create more complexity” – Marcelo Morales, winemaker

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  50% Grenache, 25% Tempranillo, 25% Cariñena
Analysis:
13.5% alcohol / volume
Critical Acclaim:
International Wine & Spirits Competition 2015, Bronze. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Premium Wine Club pairing recipe

grilled-lamb-burgersGrilled Spicy Lamb Burgers

•  1 pound ground lamb
•  1 tablespoon garlic, chopped
•  1 teaspoon sherry
•  1 teaspoon white wine vinegar
•  1 teaspoon molasses
•  1 teaspoon ground cumin
•  ½ teaspoon ground allspice
•  ¼ teaspoon salt
•  2 tablespoons chopped fresh mint leaves
•  2 tablespoons chopped fresh cilantro
•  2 tablespoons chopped fresh oregano
•  ¼ teaspoon ground black pepper
•  4 pita bread rounds (or burger buns)
•  4 ounces feta cheese, crumbled

DIRECTIONS:
Preheat grill for medium heat.  Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.

Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.  Recipe courtesy of AllRecipes.com

Bold_stickerstolpman-wine-petite-sirahStolpman Vineyards
Petite Sirah
Ballard Canyon AVA
Santa Ynez Valley, California

Over 20 years ago, founder Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare limestone outcropping and unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of the Ballard Canyon. The inky, black wine complements the bold flavors of BBQ perfectly. This wine stands up to a wide range of grilled meats, from lamb chops to classic BBQ dishes like ribs and brisket.

Sashi Moorman, winemaker

Sashi Moorman, winemaker

Petite Sirah can often drink so big and ripe the wine becomes monolithic.  Not so with this cooler vintage Petite Sirah.  The nose shows glints of creosote and black pepper.Thanks to de-stemming all of the clusters, the body is lush and forgiving on the finish.  Even more unctuous and seamless after two years in neutral barrel, our Syrah fans will appreciate the Petite Sirah.  This Petite Sirah might be the top pick out of the current releases for grilled steak.” – Sashi Moorman, winemaker

Winemaker: Sashi Moorman
Appellation: Santa Ynez Valley, Ballard Canyon AVA, California
Varietal Blend:  100% Petite Sirah
Analysis: 14.5% alcohol / volume, 3.81 pH, 6.6 TA g/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine-Club-LogoJoin our Premium “Enjoy” Wine Club this month and receive two delicious wines from Stolpman and pairing recipes!

Every other month, you’ll receive two bottles of “If You Insist” premium wines that you’ll truly adore. These wines are top scoring or limited releases that you will thoroughly ENJOY or impress your friends!  Plus, you’ll enjoy 10% off wine purchases and 15% off additional purchases of wine club wines.

 

October Wine Club pairing recipe

JoeDobbes-header

Granny Smith Apple Chutney

apple-chutneyINGREDIENTS:
• 3 Granny Smith apples sliced into 1 inch wedges
• 2 tbsp butter
• 1 cup raisins or dried cranberries
•  ¼ cup sugar
• 1 cup water
• 1 tbsp cinnamon
• 1 tsp nutmeg

DIRECTIONS:
In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

wbj_syrahBold_stickerWine by Joe
Dobbes Syrah
Willamette Valley, Oregon

Though a small-town boy raised in Willamette Valley, Joe Dobbes’ wine calling originated far from his home country. Stints in the Nahe and Burgundy regions in France provided Joe with a solid foundation in the Old World of winemaking, before returning to the U.S. and eventually beginning Joe Dobbes Wines in 2002. Today, he has succeeded in building one of the most well-established wine companies in Oregon. The estate vineyards cover some 214 acres in Willamette Valley and, in addition, Joe works closely with a number of elite Oregon vineyards to release single-vineyard wines and masterful cuvées under three labels – Dobbes Family Estate, Jovino and Wine By Joe, the last of which was named the #1 Hot Small Brand of 2011 by Wine Business Monthly.

JoeDobbes“20 months in neutral barrels has refined the tannins and created a full mid-palate with a smooth finish. This fruit driven Syrah expresses a full spectrum of bright red to dark berry fruits.  Floral and earth driven accents keep this food friendly wine alluring” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Willamette Valley, Oregon
Varietal Blend:  100% Syrah
Analysis: 13.7% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Cambridge Meritage Pairing Recipe

Cheese & Tomato Gallette

INGREDIENTS:CheeseandTomatoGallette

• 1 pack Chevre goat cheese
• 6 tablespoons heavy cream
• 2 tablespoons butter, softened
• 1 square (9×9 inch) frozen puff pastry, thawed
• 1 large tomato, thinly sliced
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon lemon pepper

DIRECTIONS:

In a food processor, combine together cheese, cream, and butter. Place puff pastry on floured surface, cut off corners to form a circle. Roll out dough into a 12-inch circle. Spread cheese mixture leaving a 2-inch border of pastry around the edge.  Lay tomato over cheese, sprinkle with thyme and Lemon Pepper. Fold dough edge over toppings, crimping edge to form circular shape. Bake in preheated 375°F oven until pastry is lightly browned, about 35 to 40 minutes. Serve warm, sliced in wedges.

AWD_Cam_Meritage_smallCambridge
Meritage
Napa Valley, CA

Bold_sticker“Hints of juicy candied cherry, scraped vanilla bean pod and black raspberry on the nose. A blend of American and French oak adds spicy notes while raspberry, chocolate and pomegranate splash across the palate. ” – Douglas Danielak, winemaker.

Winemaker: Douglas Danielak
Appellation: Napa Valley, CA
Varietal Blend:  87% Merlot, 12% Cabernet Franc, 1% Cabernet Sauvignon
Analysis: 13.8% alc/vol