Tag Archives: Cabernet Sauvignon

Silverado Tasting Event

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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

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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

Good Eats Meatloaf

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Meatloaf-recipe-webINGREDIENTS:
• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon
• kosher salt
• 1 egg

GLAZE:
• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce

DIRECTIONS:
Heat oven to 325 °F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.  Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Set the probe for 155 °F.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Yields 6 to 8 servings. Recipe courtesy of Alton Brown, foodnetwork.com/recipes/alton-brown

Carnelian_CabernetThe Carnelian ProjectBold_sticker
Cabernet Sauvignon
Coonawarra, Australia

Coonawarra is renowned as one of Australia’s finest wine regions and is particularly known for producing world class red wines especially Cabernet Sauvignon. This Coonawarra Vintage is described as “excellent” by all winemakers. Coonawarra and its famous ‘terra rossa’ strip of limestone rich soil is home to some of Australia’s greatest Cabernet Sauvignon vineyards. A cooler, maritime climate and limited rainfall are conducive to growing excellent Cabernet Sauvignon. An easy partner to a variety of foods, including hearty pastas and dishes with good spicy and smoky notes.

DougFrost“A tangy, red fruits version of the Cabernet Sauvignon grape, this is very much a Cabernet begging for grilled chicken or pork. Its crisp side is more evident than the more heavy, dour face that many other New World Cabernets might show. Its aromatic character (mint, cedar and eucalyptus) reflects the landscape around Coonawarra in South Australia, where these grapes are grown.” – Doug Frost, Master Sommelier and Master of Wine

Winemaker: Douglas Danielak
Appellation: Coonawarra, Australia
Varietal Blend:  91% Cabernet Sauvignon, 6% Cabernet Franc, 2% Shiraz, 1% Sangiovese
Analysis: 14.5% alc/vol