Winery Spotlight Series: Nov. 18th Michael David Winery

Michael David Winery Logo
Virtual Wine Tasting Event on Zoom and Facebook LIVE

Michael David Winery

Wednesday, November 18, 2020
6:00pm CST / 7:00pm EST

Please join us for a virtual wine tasting event with David Phillips, Co-Owner and President of Michael David Winery. During our virtual event, David will be guiding us through a tasting of the following 7 wines:

Zoom Facebook Live

  • Michael David Sauvignon Blanc
  • Michael David Chardonnay
  • Lodi Red Blend
  • Earthquake Cabernet Sauvignon
  • Inkblot Cabernet Franc
  • Inkblot Petit Verdot
  • Earthquake Zinfandel

Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside David with a front seat on Zoom!  Or watch on our Facebook LIVE event.Michael David Winery Wines

Michael David Winery Wine Tasting

About Michael David Winery:

The Phillips family and Lodi, California go way back. They have been farming this soil since the 1860’s and cultivating wine grapes since the early 20th century. Founders and brothers, Michael and David Phillips, are 5th generation grape growers who have raised their families in the vineyard; and now the 6th generation has joined the team, Mike’s son, Kevin, and daughter, Melissa. They embrace the importance of “leaving it better than you found it” for future generations. The Phillip’s family legacy and love of Lodi drive their focus on sustainability. Plus, they are pretty fun too.

David Phillips – Co-Owner and President
David Phillips

David Phillips

Early adopter of farmer’s markets, underage winemaker, long distance runner, UC Davis alum, champion of Lodi Wines, cork dork, brother, husband, father, and outdoor enthusiast. Working the family farm and vineyards from a young age, Dave returned to Lodi in 1989 after graduation, obtaining a job in the wine cork industry, and backpacking the world. Since then, he’s combined his love of Michael David Winery wines with his love of traveling by overseeing distribution from just one state to all 50, then onto 32 countries!

Michael Phillips – Co-Owner and Founder
Michael Phillips

Michael Phillips

Lifetime tractor driver, UC Davis grad, 5th generation Lodi grape grower, brother, husband, father, grandfather, jet-setter, un-traditionalist. Raised in Lodi, Mike worked harvests from a young age. After college, he wanted to show the wine world what Lodi was capable of and started planting unexpected varietals. In 1984, he opened a small tasting room at his parents’ farmstand. Today, you know that farmstand as Michael David Winery, and it’s helped put Lodi on the map as one of the finest wine regions in the world. Learn more about Dave, Mike, and their team here.

Lodi Rules:

“Some people like to say “rules were made to be broken.” We like to say “when rules are created to support and protect farmers, vintners, the land, your neighbors, and amazing wine… maybe you should stick with them.” – Michael David Winery

With over 100 “rules,” or practices geared towards environmental, social, and economic sustainability, the Lodi Rules certification helps both wineries and consumers to make better choices when it comes to making and drinking wine; the Phillips Family lives by these rules. These rules have been vetted by scientists, academics, and environmental groups worldwide, and are the most thorough set of sustainable viticultural standards in the entire state of California. Every year, Michael David Winery strives to make 100% of their wines Lodi Rules Certified. Learn more about Lodi Rules here.

Brothers Mike and Dave

Brothers: Mike and Dave

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Michael David Winery
Lodi, California

Cheers!

WineStyles.com

Two Mountain Hidden Horse Red Blend

Pizza Night Three Ways!

Pizzette

Hidden Horse Red Blend by Two Mountain Winery is a great wine for any occasion. This Cabernet Sauvignon based blend is easy enough to watch a movie and unwind after a long day; comforting enough while still finishing paying bills or helping with homework, and complex/rich enough to stand on its own, or pair with any meal…hence pizza three ways!

THE “BASIC WAY”
– Pre-made pizza crust or Flatbread
– Olive oil or Red Sauce
– Pepperoni, Cooked Sausage, Cooked Bacon, Cooked Chicken or some other protein
– Sliced vegetables (onions, mushrooms, peppers, olives, tomatoes, etc.)
– Fresh leafy greens if desired (basil, spinach, kale, etc)
– Cheese of choice, if desired

Directions:
1. Pre-heat oven to 425°F
2. Open crust or flatbread, place on a pizza pan, or baking sheet, then spread oil or sauce (or both) over crust/flatbread
3. Layer your meat of choice in a circular, yet sporadic pattern (if meat is wanted)
4. Sprinkle vegetables of choice, not too many, not too few.
5. Lightly top with cheese of choice (if desired)
6. Place in oven and bake until hot and golden. Once cooked to your liking, remove from the oven, let cool, and top with leafy greens (optional)
7. Slice on a cutting board, and unwind for the day

THE “MORE COMPLICATED, BUT FUN DINNER PARTY WAY”
– Google, “How to make pizza dough.”
– Procure the same ingredients as above + corn Meal
– Use Pizza Stone or Baking Sheet

Directions:
1. Pre-heat oven or BBQ to 425°F+
2. Place pizza stone in oven or BBQ to heat through
3. Make the dough according to directions
4. Heavily dust counter or cookie sheet with cornmeal and place rolled/flattened dough on cornmeal dusted sheet
5. Follow steps 3-6 from the “Basic Way”
6. Gently slide pizza from sheet to pizza stone
7. Cook until crust is golden and bubbly
8. Remove, slice/cut, serve on patio table or dining room table while enjoying your friends and company

THE “I’M EXHAUSTED” WAY
– Credit Card
– Phone Winestyles

Directions:
1. Go to WineStyles store locator
2. Order a couple pizzettes of your choice
3. Pay with credit card…curbside pick-up pizzettes and a bottle of Hidden Horse Red Blend
4. Get home, pour a glass of Hidden Horse Red Blend
5. Search favorite on-demand movie platform
6. Watch movie and enjoy Hidden Horse Red Blend. You deserve it!

© Pizza Night recipes courtesy of Two Mountain Winery.

OCTOBER WINE CLUB:

Hidden Horse Red BlendBold wine Style logoTwo Mountain Winery
Hidden Horse No. 17 Red Blend

Yakima Valley, Washington

BOLD WINE STYLE

Two Mountain Winery is a family affair. Owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Aromas of spice, dark fruit, pipe tobacco and hints of oak are followed by flavors of dark berries, overripe cherries and leather. Well balanced acidity and ripe tannins finish off this signature blend.

Vineyards: 100% Estate vineyard sites. A blend of all six of Two Mountains’ estate sites
Varietal: 52% Cabernet Sauvignon, 36% Merlot, 5% Cabernet Franc, 5% Syrah, and 2% Malbec
Analysis:
13.9% alcohol / volume
pH:
3.71
Aging:
15 months in French and American oak, 22% new
Harvested: 
September 6 to October 30, 2017
Cases: 4157
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine

ABOUT THE OWNERS:

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Photo by Two Mountain Winery: Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle.

 

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October Wine Club Pairing Recipe

Braised Pork Shoulder FennelBraised Pork Shoulder w/ Fennel & Sage

  • 1 (3 1⁄2 -lb) pork shoulder or butt
  • 1 tbsp olive oil
  • 5 tbsp cold butter (divided)
  • salt & pepper to taste
  • 3 shallots, thinly sliced
  • 2 bulbs fennel, cored & sliced lengthwise into 1⁄2 inch thick pieces
  • 7 sage leaves, plus extra
  • 1 cup Merlot
  • 3 bay leaves
  • 4 cups beef or chicken stock

DIRECTIONS:

  • Set aside pork until room temperature (1 to 1 1/2 hours), season generously with salt & pepper.
  • Pre-heat oven 325°F.
  • Melt oil and 1Tbsp butter in a large Dutch oven over medium-high heat.
  • Add pork, fat-side down and sear on one side for 3-4 minutes. Repeat on all sides until sizzling, but not scorched. Transfer heat to a platter, then remove fat from the pan drippings and discard the fat.
  • Heat 2 Tbsp butter in the Dutch oven over medium heat. Add shallot & fennel and sauté for 10 minutes, or until tender and caramelized. Add sage and cook for 1 minute.
  • Stirring constantly, pour in Merlot (wine) and cook for 7-10 minutes…until reduced to a quarter of the original amount.
  • Add pork, fat side up, bay leaves, salt & pepper to the Dutch oven containing the wine, shallot, fennel, and sage.
  • Pour in stock and bring to a simmer, then partially cover and cook in the oven for 1 1⁄2 -2 hours, until pork is fork tender.
  • Uncover and cook for 15 minutes (Basting/spooning occasionally).
  • With a slotted spoon, transfer pork, fennel, & shallot to a platter.
  • Strain remaining sauce and bring to simmer, skimming any fat. Set aside. Whisk in 2 Tbsp cold butter and simmer for 30 seconds.
  • Ladle sauce over the pork, then garnish with a few sage leaves, fennel slaw and finishing salt. Serve with Two Mountain Merlot and enjoy!
  • © Recipe courtesy of Josh Henderson, Huxley Wallace Collective.

OCTOBER WINE CLUB:

Two Mountain 2018 MerlotBold wine Style logoTwo Mountain Winery
Merlot
Yakima Valley, Washington

BOLD WINE STYLE

Nestled in the Yakima Valley wine region of Washington State, Two Mountain Winery produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. Established in 2002, Two Mountain is a family-owned operation that draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. Brothers Matthew and Patrick Rawn own and operate the winery and estate vineyard, overseeing every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown.

Aromas of rich toasted barrel, bright vibrant Bing cherry, blackberry, coffee, & a touch of caramel on the nose are followed by inviting flavors of ripe red fruits, baked fig, hints of toffee and vanilla, a touch of clove and soft integrated tannins.

Vineyard: 57% Copeland, 43% Schmidt Vineyard
Varietal:
92% Merlot, 7% Cabernet Franc, 1% Malbec
Analysis: 14.7% alcohol / volume
pH:
3.55
Aging:
20 months in French and American, 40% new
Harvested:
September 23, and October 8, 2018
Cases:
1090
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!

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Winery Spotlight Series: Virtual Tasting with Winemakers of South Africa

Savory Sips of South Africa

Virtual Tasting on Zoom and Facebook LIVE

Waterkloof Wine Estate
Hermanuspietersfontein (HPF) Wines
Benguela Cove Lagoon Wine Estate
Brew Cru

Wednesday, September 16, 2020
6:00pm CST / 7:00pm EST

Zoom logo

RSVP at your local WineStyles and get a front row seat on Zoom! 

Join us for this special Winery Spotlight tasting event online, featuring the four winemakers of our September Wine Club wines from South Africa.  To find your nearest WineStyles, click here.

Nadia Langenegger, Winemaker of Waterkloof Wine Estate
Wilhelm Piennar, Winemaker of HPF Wines
Johann Fourie, Head Winemaker of Benguela Cove Lagoon Wine Estate
Bertus Fourie, Winemaker of Brew Cru

These incredible winemakers will be tasting through the following wines during our zoom event:

South Africa Wineries

September Wine Club Wines

ABOUT THE WINERIES AND THEIR WINEMAKERS:

Waterkloof Wine Estate:

In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: THIS IS IT! Waterkloof was born, and the hard work began.

Nadia Langenegger of Waterkloof Winery

Winemaker Nadia Langenegger


Meet the Winemaker:
Nadia Langenegger grew up in Somerset West in the Western Cape of South Africa. After graduating with a degree in Viticulture and Oenology from the University of Stellenbosch, she completed her first student harvest at Flagstone in South Africa, then went on to harvest in Australia, France, and New Zealand. At the end of 2008, she joined the Waterkloof team as assistant wine maker to Werner Engelbrecht; in 2013 she was appointed as Winemaker, when Werner left Waterkloof.

Hermanuspietersfontein (HPF) Wines:

In the early 1800’s farmers imported a teacher named Hermanus Pieters to teach their children Dutch, the forerunner of Afrikaans. He would be paid in sheep which he grazed at a fountain under the Milkwood trees near the sea. The spot soon became known as Hermanus Pieter’s Fountein (HPF).  In 1855, the village was named after him – Hermanuspietersfontein.  Fast forward 100 years later, a wine cellar baring his name is the longest Afrikaans name for a cellar in the world and using Afrikaans-only wine names.  Operationally, their 350-ton urban winery combines European mindset and gravity concept to minimize handling and intervention in the winemaking process. “Good earth makes better wine” is HPF’s winemaking philosophy, the expression and sense of place is the soul of Sondagskloof.

Wilhelm Pienaar Winemaker

Wilhlem Pienaar, Head Winemaker

Meet the Winemaker:
Wilhelm Piennar, having 10 years of experience and traveled to more than 50 countries, has gained valuable knowledge and insights into the wine industry. With a double Masters degree in agriculture at Stellenbosch University and University of Montpellier, Wilhelm is the Managing Director and Head Winemaker of HPF wines.  “Winemaking is not just a job, it is a passion and a lifestyle.  And the essence of it, for me, is for the winemaker to remain true to his or her intuitions.” – Wilhelm Piennar

Benguela Cove Lagoon Wine Estate:

Benguela Cove Lagoon Wine Estate is a 200 hectare lifestyle farm and exclusive luxury estate situated in Walker Bay, Hermanus. Overlooking the Bot River Lagoon and Atlantic Ocean these unusual maritime conditions ensure that this unique terroir produces outstanding quality grapes.

Winemaker Johann Fourie

Winemaker Johann Fourie


Meet the Winemaker:
Johann Fourie was introduced to the world of wine as a student during his studies at Elsenburg Agricultural College in Stellenbosch. After extensive wine estate visits and experiencing the passion winemakers have for their craft, he changed the direction of his studies to specialize in winemaking and set out to become one of South Africa’s leading winemakers. With an incredible list of awards, and stints in more than nine international countries, Johann is now the Head Winemaker for Benguela Cove Wine Estate, situated in Walker Bay, South Africa.

Brew Cru:

Brew Cru is dedicated to cool-climate wines from the Cape South Coast, sourcing wines from maritime wine wards such as Elim and Walker Bay.  Both vineyards share hardened landscapes with constant gusts of Atlantic sea winds, which contributes to a cooler climate. This unique terroir provides extended ripening periods and extremely low yields resulting in small, intensely flavored berries with great potential. 

Winemaker Bertus Fourie

Winemaker Bertus Fourie

Meet the Winemaker:
Bertus Fourie is a legend in the world of creating distinctive wines. Known, as ‘Starbucks’, for his creation of the now iconic Coffee Style Pinotage. This Swartlander, born in Malmesbury, always loved wine, but never thought of it as a career. When arriving at University to study medicine, he found that due to an ‘administrative error’ he had not been admitted. Having worked in a cousin’s vineyard, he enrolled to study Oenology at the University of Stellenbosch; and as they say, the rest is history.

RSVP at your local WineStyles location > click here for store locator

September Premium Wine Club

Brew Cru Black Label Pinot NoirBREW CRU
Black Label Pinot Noir, Single Vineyard
Hemel-en-Aarde Ridge, South Africa

Bold wine Style logoBOLD WINE STYLE

Hemel-en-Aarde, a region known for producing world class cool climate wines, is synonymous with outstanding South African Chardonnay and Pinot Noir.   Influenced by a maritime climate it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season resulting in this medium bodied wine with classic elegance that exhibits both grace and power. 

This elegant wine shows prominent aromas of black cherries and raspberries with undertones of violets. It has a finely textured palate with silky tannins, strawberry and plum making way for slight savory notes by a fresh and vibrant finish.

Winemaker Bertus Fourie“In my 21 years of making wine, this is without a doubt the wine that best expresses typical Pinot Noir and the precision I’m after when it comes to fruity purity, fine tannins, overall balance and grace.  A non-forgiving and challenging grape to work with, but when the stars align it all comes together in the form of our maiden ‘Black Label’ release.” –  Bertus Fourie, Winemaker

Winemaking: Grapes were handpicked and only individually selected bunches were harvest at maximum flavor intensity. After both bunch and berry sorting on arrival at the winery, the grapes underwent a four-day pre-fermentation cold soak allowing for maximum fruit and color extraction. Four micro fermentations using a combination of whole bunch and whole berries fermentations were done to give depth and a full palate of aromas.  Alcoholic fermentation lasted approximately eight days after which it was pressed, settled, and transferred to barrel for malolactic fermentation. The wine was not racked from barrel only once over the 12-month maturation period, as preserving the freshness and fruit was key for the styles the team was looking to produce.

Appellation: Hemel-en-Aarde Ridge, South Africa
Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
pH: 3.49
TA: 5.51 g/l
Residual Sugar: 2.7 g/l
Aging: k
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

 

Benguela Cove Vinography Cabernet Franc bottleBenguela Cove Lagoon Wine Estate
Vinography Cabernet Franc
Estate Grown
Walker Bay, South Africa

Bold wine Style logoBOLD WINE STYLE

Vineyards: Walker Bay is making great inroad with Bordeaux varieties.  Nudged by the Bot River lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night.  A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity.  Cabernet Franc enjoys the nuances of the climate, resulting in small, concentrated berries

Character: At the outset, this Cabernet Franc appears to be reserved. Decanting is advised to enjoy the full flavor spectrum. Varietal characteristics like black cherry, salted licorice, cinnamon, dark chocolate and hints of potpourri is framed with cooler notes of Greek Oregano, graphite and cedar.  An earthiness prevails as bold fruit envelopes your whole mouth.  Mad with focus, clarity and the intention to age.

Johann Fourie Winemaker

Winemaker Johann Fourie

Personality: This wine is the quintessential balancing act of fruit, tannin and acidity with absolute persistence. Commanding yet sophisticated, this Cabernet Franc fulfills the aim of producing a cool-climate wine that was picked at the proper ripeness level and still portrays that old world benchmarks finesse and elegance.

In the Cellar: Grapes were handpicked at optimal ripeness, followed by bunch and berry sorting. A four day cold soak allowed for maximum flavor and extraction and another seven days post fermentation maceration added even more depth of color.  The juice was inoculated, followed by gentle punch downs twice a day. After alcoholic fermentation, it was pressed, settled and transferred to barrel for malolactic fermentation where it was kept until prior to bottling.

Pairing: Braised lamb shoulder, beef bourguignon, or Puttanesca pasta.

Appellation: Walker Bay, South Africa
Varietal: Cabernet Franc
Analysis: 14.34% alcohol / volume
pH: 3.49
TA: 5.83 g/l
Residual Sugar: 2.77 g/l
Maturation: 22 months in 40% new French oak barrels
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

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August Bubbly Club: Iowa

Bubbly Wine ClubDSC_0588-EditPOE Wines
NV Ultraviolet Sparkling Rosé

Napa, California

BUBBLY WINE STYLE

NV Ultraviolet Sparkling Rosé is a base of 85% Coombsville Cabernet Franc Rosé, made from the grapes that go into POE’s Ultraviolet Cabernet Sauvignon. The remaining 15% is French Colombard from Mendocino.  This sparkling rosé has aromatics of lemon blossoms and strawberry, the palate shows lovely minerality and fine bubbles, with underripe strawberry, peach, and orange peel, with a lingering bright grapefruit on the finish.

WINEMAKING:
POE had been making Champagne method sparkling wines for six years, when they decided to make a playful, fruit driven California sparkling wine, by utilizing the Charmant method.  As opposed to fermenting in the bottle, POE takes their sparkling base and instigates a second fermentation in stainless steel, utilizing yeast and sugar.  This is the same process as the Champagne method, but in a different vessel.  The fermentation is kept cold, and lasts seven weeks.  After a few months of rest, they bottle under cork.


ABOUT POE WINES:
Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne.  The goal was not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California.  There is minimal intervention, judicious use of sulfur, and never any additives. POE produces traditional Champagne method sparkling wines, Rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir.  Each wine is made in very limited quantities, and sold directly from the winery and to high-end restaurants around the country. 

Owner/Winemaker Sam Poe Sheehan

POE Vineyards© POE Wines

Bubbly Wine ClubBodkin Sparkling Sauv BlancBodkin Wines
Sparkling Sauvignon Blanc

Healdsburg, California

BUBBLY WINE STYLE

Bodkin Wines is proud to release the fourth cuvée of California’s first Sparkling Sauvignon Blanc. This unique and stylish twist on Sauvignon Blanc has a core of racy crispness driven by lively acidity, accented with lemon-lime aromas (no cat grass — no worries) and citrus-passion fruit flavors. The pronounced citrus tones team with a note of toasted hazelnuts to accent the enchantingly plush mouth feel of the wine. The wine is called Cuvée Agincourt in reference to the Battle of Agincourt during the Hundred Years War. In 1415 where the English army comprised largely of archers armed with Bodkin pointed arrows beat back a French army much more numerous and comprised of the nation’s high nobility.

VARIETY: 100% Sauvignon Blanc
ALCOHOL: 11.5%

DOSAGE: Brut

ABOUT BODKIN WINES:
Bodkin Wines was founded by Chris Christensen, an Iowa native, in 2011. His passion for aromatic wines and winemaking led him to create America’s first Sauvignon Blanc with bubbles. In 2013, Andrew Chambers, an Oregon native, joined the brand and they purchased 24 tons and made 1,100 cases of their award-winning Sparkling Sauvignon Blanc. Since that time, Bodkin Wines has produced over 15 varietals of wine, eleven of which were scored at 90 points or higher by Wine Enthusiast. They are consistently growing, year after year, but are determined to keep their presence small and unique. Bodkin Wines is still 100% owned by both Chris and Andrew, two guys living and working hard in Sonoma County.

ee5774_c9f6ce12a8fe4898b27246fed2853b0b_mv2
Screen Shot 2020-07-20 at 6.38.33 PM© Bodkin Wines

December Wine Club pairing recipe

December Wine Club WineStyles

MACAY-bowChateau Macay
Merlot, Cabernet Franc, Cabernet Sauvignon
Cotes de Bourg, France

The vineyard of Château Macay is situated in Samonac, in the heart of the Côtes de Bourg appellation, 30 km from Bordeaux, on the  right bank of Gironde estuary.  The name Macay comes from the patronymic of a Scottish officer’s surname, Mac Kay.  The castle Macay was founded by the Gagnernot family in 1740.  In 1850, this property was part of seven adjacent farms and a real wine village with a cellar on two floors, its cooper’s trade was surmounted by a tower.  The “Forge de Macay” was the central point of the property.  In 2012, Frédérique and Hervé Descourviéres became the proud new owners of Château Macay.

winemaker-Olivier-Dauga

“This wine has a very beautiful intense, clear garnet red color.  It offers a rich nose of aromatic blackberry fruits and grilled spicy notes.  Its palate is generous and aromatic, soft and fresh with excellent balance, elegant tannins and spicy notes on the finish.  Pairs perfectly with toasted lamb skewers or lamb chops” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Cotes de Bourg, France
Varietal Blend:  40% Merlot, 30% Cabernet Fran, 30% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Lamb Curry with Basmati Rice

Lamb-curry-recipeINGREDIENTS:
• 2 tbsp vegetable oil
• 2 lbs (900g) lamb fillet, cut into 1” cubes
•  6 large tomatoes, roughly chopped
•  2 onions, roughly chopped
•  3 garlic cloves, peeled and crushed
•  2 green chillies, finely chopped
•  1 tbsp grated fresh ginger
•  1 tbsp ground turmeric
•  1/2 tbsp ground cumin
•  1 tbsp chilli powder
•  1 tbsp plain flour
•  14 fl. oz. (400ml) coconut milk
•  1 pint (600ml) chicken stock
•  9 oz. (250g) baby spinach leaves
•  1 pomegranate, seeded
•  7 oz (200g) plain yogurt
•  salt and freshly ground black pepper
•  steamed basmati rice, to serve

DIRECTIONS:
•  Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb.  Cook over a high heat for 3-4 minutes, or until the lamb is golden brown all over, then remove and set aside.
•  Reduce the heat and add the remaining tablespoon of vegetable oil.  Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.  Add all the turmeric, garam masala, cumin and chili powder and fry, stirring well, for one minute. Add the flour and cook for a further minute.  Add the tomatoes and coconut milk and heat to bring to a simmer. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
•  Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.  Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.  Add the yogurt, season to taste, with salt and freshly ground black pepper and stir well.  Serve on warmed plates with steamed basmati rice on side.    Recipe courtesy of Vinadeis.

Stuffed Tomatoes Pairing Recipe

INGREDIENTS:
• 4 ripe beefsteak tomatoes (or zucchini, red peppers, potatoes)
•  1 pound ground beef
•  1/2 cup bread crumbs
•  1 yellow onion
•  1/4 cup parsley, finely chopped
•  1 tablespoon fresh thyme leaves, chopped
•  1/4 cup olive oil
•  1/3 cup Gruyere
•  Sea salt
•  Pepper

DIRECTIONS:
Preheat the oven to 400° F.  Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau.  Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
With the exception of the olive oil, mix together all the other ingredients by hand until combined.  Place the stuffing in each tomato, sprinkle with Gruyere, and cover with the cut tomato top. Drizzle a little extra olive oil on top, and sprinkle with salt and pepper.   Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.  Serve with a side dish of rice or mushroom risotto.  Recipe compliments of Château Rouchereau.

Rocher-LideyreChateau Lideyre
Cotes de Castillon
Bordeaux, France

Merlot is the main grape variety in the hillside vineyards located next to the Saint-Emilion appellation. This is blended with the other great Bordeaux grape variety, Cabernet Franc.  Philippe Bardet comes from a long line of wine growers and has been applying an environmentally-friendly approach with just the right technological balance in his vineyards for over fifteen years.  Bardet is always among the last to pick his grapes, which are entirely hand-sorted. Automated temperature fermentation control systems make it possible to keep the wines on the skins for a long time while maintaining perfect control of extraction.  Depending on the wine’s age, it goes perfectly well with grilled meats, duck and lamb chops, as well as roast chicken and medium-strong cheeses.

winemaker-eric-marin“Intense garnet-red color with crimson highlights and a full-bodied, subtle bouquet featuring berry fruit, very ripe black currants and violets.  The  after taste follows through with aromas of toast and spice.” – Eric Marin, winemaker

Winemaker: Eric Marin
Appellation: Cotes de Castillon Controlee, France
Varietal Blend:  87% Merlot, 13% Cabernet Franc
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

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

Chilcas Pairing Recipe

Pan-Roasted Chicken
panroastedchicken

INGREDIENTS:
• Extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• Leaves from 2 small sprigs fresh rosemary
• 1 whole chicken, quartered (about 3 pounds)
• Salt and freshly ground black pepper
• 3/4 cup chicken stock
• 1/2 lemon, juiced

DIRECTIONS:
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.

Take the pan out of the oven. Remove the chicken and prosciutto from the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. Serves 4.  Recipe compliments of Tyler Florence, Food Network.

WC_Jan_2014_Chilcas_bottleChilcas Single Vineyard
Cabernet Franc
Maule Valley, Chile

Bold_stickerClean and bright, with an outstanding deep ruby-red color. The nose is intense, with notable fruit aromas of strawberry, black cherry, and blueberry accompanied by spicy aromas that recall bay leaf, white pepper, and an interesting hint of tobacco. The voluminous palate has smooth, elegant tannins and a tremendously long finish.

Winemaker: Camilo Viani
Appellation: Maule Valley, Chile
Varietal:  87% Cabernet Franc, 6% Malbec, 4% Cabernet Sauvignon, 3% Petit Verdot
Analysis: 13.7% alc/vol