Food Pairing Ideas for Goldschmidt Wines

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If you’re joining us for the Virtual Wine Tasting event with Nick Goldschmidt on August 12th on Zoom, here are some great food pairing ideas to enhance your tasting experience with Goldschmidt wines.

TIP: Pull white wines out of the refrigerator 30 minutes hour prior to serving so it is closer to wine cellar temperature of 50-58 degrees. Sparkling wines should be served even colder at 40-50 degrees.

 

Singing Tree ChardonnaySinging Tree Chardonnay
Russian River, California

This Chardonnay is lightly oaked and so fresh, the fruit really shines.  It pairs beautifully with crab or artichoke dip or hummus on soft pita or crispy bruschetta.   Greens with apples, jicama or pears, nuts and vinaigrette made with the wine.  Fish and chicken with less bold/overly spicy sauces to allow the wine to be tasted and not covered up.   Baked brie en croute.  Whole wheat linguine with browned butter panko crumbs, toasted pine nuts, shaved Parmesan & parsley (can add splash of lemon juice garlic, and protein of your choice.)

 

 

Boulder Bank Sauvignon BlancBoulder Bank Sauvignon Blanc,
Marlborough, Australia

From a dried up river bed vineyard in the Rapaura region, this wine pulls some salinity into the minerality and has a hint of sweetness on the finish.  Tart, slightly sweet and salty combos pair well.  Try with grilled 1/2 fresh apricots with goat cheese, thyme, honey and candied walnuts or baked or grilled prosciutto wrapped shrimp or scallop on dill aioli.  Or try pan seared Walleye with sweet pea risotto and crispy Pancetta.  Spinach pie with Tahini sauce pairs nicely too. Or try a flatbread with roasted/grilled vegetables with feta cheese & lemon miso sauce.  

 

 

 

Forefathers Sauvignon BlancForefathers Sauvignon Blanc,
Marlborough, Australia

This wine super aromatic, concentrated and viscous, so it likes a little fat/richness in food to meet it head to head.  Sweetness falls on the mid-palate (like the proteins) and the long finish & racy acidity complements the tartness from cheese and lemon is the perfect finish to pull the wine and the foods together.  Pair with creamy smoked trout (or crab) and corn chowder or a fattier fish such as grilled salmon or sea bass with lemon zest.  Ahi tuna and avocado tartare with salted pita chips.  Chilled Mediterranean grain bowl with chickpeas, kalamata olives, sundried tomato, a bit of red onion, chopped fresh parsley, and feta cheese, with lemon, olive oil and splash of the wine.

 

TIP: Serve reds lightly chilled (especially for the warm night on the patio)…chill them down for about 30 minutes in the fridge. Average house temp of 70 degrees or higher does not do justice to your red wines. They are at their best when consumed between 55 and 65 degrees.

Chelsea Merlot Goldschmidt wine bottleChelsea Merlot,
Alexander Valley, California

Pair with grilled or smoked cherry marinated chicken breast or pork loin. Also yummy with classic Cassoulet, sweet Italian sausage and mozzarella.  Yummy with stuffed grilled Portobella mushroom caps…and always great with a traditional ground sirloin burger or lentil mushroom burger.  Will also pair with lasagna or chili, just be easy on the heat/spice.

 

 

 

Katherine Cabernet SauvignonKatherine Cabernet Sauvignon,
Alexander Valley, California

With moderate tannins and excellent food acidity, this wine pairs best with sauces that have earthy and herbal characteristics that are typical of Alexander Valley wines. Crispy pork belly, with black cherry Au jus,  Ribeye tips with Gorgonzola sauce, variety of aged cheeses,  wild mushroom gratin, or beef wellington. Or try with short ribs with wine reduction with touch of dark molasses or wild Game Sausage.

Hilary Goldschmidt wine bottleHilary Cabernet Sauvignon,
Oakville, California  

This wine’s focused and lush tannins on the mid-palate pull it all together…which is why Oakville Cabernet is often considered to be the BEST Cabernet Sauvignon from California by mainstream wine critics and high end consumers.

Pair with traditional seared filet of beef, Osso Bucco, or lamb lollipops with rosemary demi-glaze. Beef Bourguignon. Leaner, rich and tender cuts and most importantly the sauce should not overpower to allow the wine to shine when combined with the food.

 

Forefathers Cabernet wine bottleForefathers Cabernet Sauvignon,
Alexander Valley, California

Alexander Valley vineyard is very steep so it is dry farmed, resulting in tiny berries. Small grapes = higher skin-to-pulp ratio and all the flavor in wine comes from the skins.  This wine is just pure, decadent, highly extracted and exotic Alexander Valley Cabernet.  On opening it may seem wound up…it is best to allow it to breathe for a couple hours or give it some air in your glass.  The nose is stunning.  Dubbed  “Your Ribeye Wine” but it is also stunning with a nice little chunk of aged Gouda or 10-year Cheddar.

 

TIP: Hey not to be Debbie-Downer….though many of us LOVE dark chocolate… this is NOT a true “pairing” for red wine unless it is nearly void of sugar.  The sugar in chocolate desserts completely coats the tongue and overpowers the fruit in the wine, only tasting alcohol in the wine.  Port wines makes a much better “pairing” for chocolate and aged, full flavor cheese is a better dessert offering for red wines. Yes, the chocolate tastes so good with the last wine of the tasting…BUT, please taste and enjoy your reds on their own.  First, get to know the wine and then maybe as you get closer to the bottom of the glass, then pop that chocolate if you must 😉 HAPPY SIPPING EITHER WAY!

Winemaker Virtual Tasting Event on Zoom and Facebook LIVE

Goldschmidt Vineyards

Wednesday, August 12th at 6:00pm CST / 7:00pm EST

Please join us for our August Winery Spotlight tasting event on Zoom, featuring Goldschmidt Vineyards from California.  Our special guest will be Owner and Winemaker, Nick Goldschmidt

Nick will be tasting through 7 different wines from Goldschmidt Vineyards, starting with their Chardonnay, two different Sauvignon Blancs, Merlot, and ending with three different Goldschmidt Cabernet Sauvignons.  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 Nick with a front seat on Zoom!  Or watch on our Facebook LIVE event.

Guest speaker Nick Goldschmidt, Owner and Winemaker

me hi rez

Owner and Winemaker, Nick Goldschmidt

Nick Goldschmidt was born and educated in New Zealand and trained in Australia.  In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience.  In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996.  In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines.  The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Nick’s background here.

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Goldschmidt Vineyards
California

Cheers!

WineStyles.com

Goldschmidt Napa Oakville

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.

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

Winery Spotlight Series: August 12, 2020

Goldschmidt-Vineyards-Logo

Goldschmidt Napa Oakville

Winemaker Virtual Tasting Event on Zoom and Facebook LIVE

Goldschmidt Vineyards

Wednesday, August 12th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for our August Winery Spotlight tasting event on Zoom, featuring Goldschmidt Vineyards from California.  Our special guest will be Owner and Winemaker, Nick Goldschmidt

Nick will be tasting through 7 different wines from Goldschmidt Vineyards, starting with their Chardonnay, two different Sauvignon Blancs, Merlot, and ending with three different Goldschmidt Cabernet Sauvignons.  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 Nick with a front seat on Zoom!  Or watch on our Facebook LIVE event.

 

Goldschmidt Wines

 

Goldschmid

ABOUT GOLDSCHMIDT VINEYARDS

Yolyn and Nick Goldschmidt are owner/vintners, and Nick is the winemaker. The winery offices are located in Healdsburg, California. Goldschmidt Vineyards is a vehicle by which Nick and Yolyn present their innovative way of wine making and wine presentation. There are two brands under their portfolio – the prestigious Goldschmidt Vineyard label and the international Forefathers label. The Goldschmidt Vineyard label is a program designed to showcase single vineyard source wines from both the Alexander Valley and Napa Valley Oakville appellations. The goal is create wines that highlight the distinct characters, benefits and attributes derived from these site specific harvests. Goldschmidt Vineyards Cabernets are crafted with the best possible resources to achieve exceptional richness, quality and balance – the hallmarks of world-class wines.

Guest speaker Nick Goldschmidt, Owner and Winemaker

me hi rez

Owner and Winemaker, Nick Goldschmidt

Nick Goldschmidt was born and educated in New Zealand and trained in Australia.  In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience.  In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996.  In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines.  The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Nick’s background here.

Joined periodically in the field by their five children, the Goldschmidt expertise is being passed down to the next generation, as evidenced in the wines released under the labels Chelsea Goldschmidt, Hilary Goldschmidt and Katherine Goldschmidt.

“Winemaking has been a passion that has fueled our dreams and enriched our lives. Even our children have become involved, whether by pitching in during harvest and crush or by helping pack “dad’s” bags as I head off to New Zealand and Argentina several times a year” – Nick Goldschmidt

Goldschmidt Family Photo

Goldschmidt Family

 

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Goldschmidt Vineyards
California

Cheers!

WineStyles.com

napa-valley-goldschmidt-vineyards

Winery Spotlight Tasting Event: July 22, 2020

Cline Family Cellars

Fred and Nancy Cline

Virtual Wine Tasting Event on Zoom

Cline Family Cellars

Wednesday, July 22 at 6:00pm CST / 7:00pm EST

Zoom logoPlease join us for this month’s Winery Spotlight tasting event on Zoom, featuring Cline Cellars from Sonoma, California.  Special guests include Charlie Tsegeletos, winemaker of Cline Cellars and Megan Cline, Certified Sommelier and daughter of Fred and Nancy Cline. 

Charlie and Megan will be tasting through 6 different wines from Cline Cellars, starting with their Farmhouse White, Sauvignon Blanc, Pinot Noir, Ancient Vineyards Mourvedre, Sonoma Syrah and ending with Cline’s Cabernet Sauvignon.  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 Charlie and Megan on Zoom!

Cline Cellars Wine Tasting

Virtual Wine Tasting Cline Cellars

Built on a passion for winemaking and rooted in respect for the land, Cline Cellars is a family-owned and operated winery in Sonoma, California. In 1982, Fred Cline started making his first vintages from original plantings of Mourvedre, Zinfandel and Carignan, some of which dated back to the 1880’s. As one of the original Rhône Rangers, he began planting varietals that included vineyards dedicated to Syrah, Viognier and Marsanne and Roussanne.  Fred and his wife Nancy have continued to plant vineyards across Sonoma County.

Guest speaker Charlie Tsegeletos, Winemaker

Winemaker Charlie Tsegeletos

Charlie Tsegeletos, Winemaker

Charlie was born to be a winemaker. There was always wine in his Greek/Italian household in northern California, and his great-grandfather made wine in Guerneville in the 1930s. Charlie graduated from UC Davis in 1979 with a degree in Agricultural Science and Management/Plant Science, and honed his craft at Hacienda Wine Cellars, D’Agostini Winery, and Glen Ellen Winery. Since joining Cline Cellars in 2002, he has created legendary Zinfandels, distinctive Rhône-style wines, and Sonoma Coast Pinot Noir, Merlot and Chardonnay. Charlie loves making wines that express the unique qualities of California fruit, and their specific sense of place. His mission is the creation of wines that surprise and delight the senses. Learn more about Cline’s Winemakers here.

Guest speaker Megan Cline, Certified Sommelier

Megan Cline

Megan Cline, Certified Sommelier

Following in the footsteps of her parents, founders of Cline Cellars, Megan also fell in love with the world of wine. After graduating from UC Santa Barbara and completing her Certified Sommelier training, she returned to Sonoma to work at the family winery. For Megan, it was love at first harvest.  “I like that wine is so much more than a beverage. It’s a combination of place’s history, geography, people, food, climate and traditions.”  Learn more about Megan >

Fred Cline Winemaking

Fred Cline

Grounded in Sustainability

Cline Cellars aims to be stewards of the land, not only through natural and sustainable Green String farming methods, but through an awareness of bringing interconnected systems into harmony. Cline Cellars is proud to be Certified California Sustainable Vineyard and Winery. From grape to glass, the program acknowledges a long-term commitment to sustainable wine growing and business practices.  RSVP to get a taste!

Cline Vineyards Sheep

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Cline Cellars
Sonoma County
California

Cheers!

WineStyles.com

Cline Petaluma Gap Vineyard

Hanger Steak with Grilled Fennel Salad

hanger steak fennel salad

INGREDIENTS:
• 1 TBS crushed garlic
• ¾ cup olive oil
• 1 cup cilantro leaves, roughly chopped
• 2 TBS fresh thyme, roughly chopped
• 1 ¼ cups parsley leaves, roughly chopped
• ¾ cup mint, roughly chopped
*Please note herbs are used in 2 parts of this recipe
• 1 ½ pounds hanger steak (butchers steak)
• 2 tablespoons champagne vinegar
• 1 tsp lemon juice
• 1 tsp honey
• 4 TBS olive oil (split into 2 TBS each)
• Kosher salt to taste • freshly cracked pepper
• 2 fennel bulbs, cored and cut into wedges
• 2 large tomatoes, cut into 6 wedges each
• 3 ounces feta large dice

DIRECTIONS:
• Blend garlic, olive oil, cilantro, 1 cup parsley, thyme and ½ cup mint in a blender until smooth, pour over steak and let marinate in refrigerator for 3 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil. Season with salt and pepper.
• Prepare a grill for medium-high heat. Remove steak from marinade; season with salt and pepper. Grill until nicely browned and thermometer reads 125℉ for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
• Meantime, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and slightly soft, about 2-3 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.© Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden Cabernet SauvignonMellow style logo
Robert Eden Collection
Cabernet Sauvignon
Languedoc, France

MELLOW WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Cabernet Sauvignon. The organic grapes were de-stemmed and then fermented in concrete tanks under temperature control. Aging involves some large wooden tanks for part of the blend.

Winemaker Robert Eden“Dark ruby color. Sweet aromas of creme de cassis, kirsch, orange zest, and magnolia with a silky, vibrant, fruity medium-body and a silky, medium-length herbal tea finish with light oak flavor. A pure and simple cabernet sauvignon with sweet aromatics and a lightly herbal palate. Supple and generous wine, will go well with pizza, pasta, and everyday food.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 100% Cabernet Sauvignon
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, 2019 World Wine Championship

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

July Wine Club pairing recipe

Lamb Sausage Arugula PizzaLamb Sausage & Arugula Pizza

The rich, silkiness of this wine match well with the creamy goat cheese and full-bodied savory lamb sausage. Good acidity and fruit notes play up the sweetness of the balsamic glaze.

PIZZA INGREDIENTS:
• 1 pie crust or home made pie crust from your favorite recipe
• ½ of a medium red onion, sliced
• 2 cloves garlic, minced
• Herb goat cheese
• 1 can or jar of your favorite tomato sauce
• 3/4 cup lamb sausage, formed into ½ inch patties
• 2 cups shredded cheese (Mozzarella or 4-cheese blend)
• ½ cup arugula

BALSAMIC GLAZE:
• ½ cup of a good balsamic vinegar
• 2 tablespoons sugar
• ½ teaspoon salt

DIRECTIONS: Pour balsamic vinegar into a sauce pot. Add granulated sugar and a couple pinches of salt. Stir to combine. Place the sauce pot over medium heat. Once the balsamic vinegar comes to a boil, stir again, set to simmer and casually watch it while you make the rest of the pizza. Stamp out the lamb sausage mix evenly into ½ inch thick disks. Sauté on medium heat until cooked through and brown on the outside. Cube and set aside. Preheat your oven to 400ºF. Choose a sour dough mix, your favorite pizza dough recipe or a pre-made, store-bought dough for the crust. Flour your cooking surface and stretch or roll the crust out to your desired thickness. Fold over ½ inch of the edges if you like a thick crust. Choose a homemade or store-bought tomato sauce and ladle out onto the crust. Sprinkle the cheese evenly across the surface of the sauce, then the red onion, garlic, and cubed, pre-cooked sausage. Sprinkle your desired amount of herb goat cheese last. Around this time, the balsamic glaze should be finished and set aside. Bake the pizza for 12-15 minutes, or until brown to your liking. Once cooked, turn off the oven and add the arugula and drizzle with the balsamic glaze. Put it back in the warm oven for another few minutes.  Serves 4.  Recipe courtesy of Niman Ranch Recipes.

Bottle of wineTierra y Mar
Cabernet Sauvignon
Alexander Valley, CA

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water. Tierra y Mar produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown. Produced from vineyards situated in Alexander Valley, this AVA encompasses the northern Russian River Valley where coastal influences creep up the river from the nearby Pacific Ocean. The soil here is mainly alluvial in composition, allowing for excellent drainage. This vintage is known across California as the third consecutive year of superb quality. The long and modestly warm season in Sonoma County allowed most winemakers the luxury of picking at the optimum time.

winemaker head shot Aaron Bader“This Cabernet Sauvignon is illustrative of the high-quality wines that the Alexander Valley is famous for. Bursting with flavor, this sensational wine fills the palate with hints of rhubarb and raspberry. A subtle oak flavor and smooth finish with hints of mocha give this wine warmth representative of the climate that graces this premier wine growing region.”

Winemaker: Aaron Bader
Appellation: Alexander Valley, California
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.2% alcohol / volume

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.

November Wine Club pairing recipe

Spanish Turkey Meatball Stew

spanish turkey meatballINGREDIENTS:

• 2 tablespoons extra-virgin olive oil
•  1 large onion, chopped
•  5 cloves garlic, minced
•  Kosher salt
•  1 teaspoon smoked paprika
•  1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
•  2 cups low-sodium chicken broth
•  1 (15 oz.) can chickpeas, drained and rinsed
•  1 ½ pounds lean ground turkey
•  ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
•  Freshly ground pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Bold_stickerCorona_ReservaCorona de Aragon
Reserva
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707.  The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color.  Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“,  Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend:  Tempranillo, Cabernet Sauvignon
Analysis:
13% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Silverado Tasting Event

Silverado_Tasting_RoomSeptember Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Silverado Vineyards
Napa, California

Silverado_Tasting_Wine

The winery’s name, Silverado, comes from an abandoned mining town at the top of Napa Valley.  A century later, the widow, daughter and son-in-law of Walt Disney began carefully laying the foundation of what would be come Silverado Vineyards in 1976. A few years later, they also acquired a vineyard in the Stags Leap District – known for the quality of it’s Cabernet Sauvignon. Silverado Vineyards now farms six distinctive, family owned vineyards in the Napa Valley and Carneros, three of which are historic sites from these proprietor owned vineyards. Please join us for a Winery Spotlight tasting, featuring Silverado wines. 

The winegrowers . . . are perhaps the most fascinating aspect of terroir . . . Starting with a vision, they activate the links that connect Earth with vine and fruit, guide the transformation of fruit into wine, oversee its maturation, and only then present the liquid that completes the circle, connecting us with the Earth from which the wine arose.” –  Jonathan Swinchatt and David G. Howell,  The Winemaker’s Dance.

   Good wine is about people, from every hand that helps create Silverado’s Cabernet to every current and future friend who lifts a glass of  wine around the dinner table.   100% of the estate is sustainability farmed: 15% is farmed organically; 70% is Certified Napa Green; 50% is preserved in the Land Trust exclusively for open space and agriculture use. 50% of the winery is powered by solar panels. Proud of their accomplishments, Silverado is just getting started.  They also donate time, money and wine to over 70 organizations annually that need our help to keep their communities safe, healthy, learning and enjoying the pleasures of artistic endeavor.

For Silverado, sustainable is not simply a farming method. It is an approach to all of their activities. It is the driving force behind everything they do to ensure that this winery and estate are here for generation of customers and neighbors to enjoy.  Please join us for a special tasting event with Silverado.

Limited Seating Available – Reserve your seat ASAP!

Silverado_WinesContact your local WineStyles to RSVP!

July Wine Club pairing recipe

Chilean-EmpandasEmpanadas de Pino
(Chilean Empanadas)

In Chile, the most traditional empanada filling is called “pino”. Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empanada dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

INGREDIENTS:
• Empanada dough
• 3 large onions, chopped
• 1 pound ground beef
• 2 teaspoons cumin
• 1 teaspoon chile powder
• 1 tablespoon paprika
• 1 beef bouillon cube, dissolved in ½ cup hot water
• 2 tablespoons flour
• ¼ cup raisins
• ¼ cup chopped olives
• 2 hard boiled eggs, sliced
• 1 egg yolk
• 2 tablespoons milk

DIRECTIONS: Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about ½ inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard-boiled egg to the middle of the circle.  Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.  Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.  Bake at 350°F for 25-30 minutes, or until golden brown.

CHL_CabernetSauvignonBold_stickerChilcas
Single Vineyard
Cabernet Sauvignon
Colchagua Valley, Chile

Nestled in the foothills of the Andes Mountains, in the shadow of the Descabezado Volcano, lies the Chilcas flagship Maule Valley San Rafael Vineyard. Named for a native Chilean bush with fine pigment that grows in the region, Chilcas wines exude a sense of place and strong varietal expression. With an emphasis on the Maule Valley, Winemaker Camilo Viani aims to produce the finest wines from more than 400 acres of estate vineyards in the Maule, Curico, Colchagua and Casablanca Valleys and across three tiers of wines – Reservas, Icons and Single Vineyards. A true steward to the land, Chilcas is intensely committed to sustainability and, as part of the VIA Wines family, has been certified sustainable under Wines of Chile´s Sustainability program.

Camilo-winemaker“The Single Vineyard Cabernet Sauvignon is deep ruby-red in color. On the nose, there are aromas of cherry, strawberry and black currant that mingle elegantly with complex cedar, olive, and black tea characters. Background notes include all spice, chocolate and smoke. This is a wine with great structure and volume, firm tannins and a long finish.”

Winemaker: Camilo Viani
Appellation: Colchagua Valley, Chile
Varietal Blend:  593% Cabernet Sauvignon, 4% Malbec, 3% Petit Verdot
Analysis: 14.5% alcohol / volume