Casas del Toqui Barrel Series Pinot Noir

Simple Spaghetti Carbonara

pasta-carbonara_Chelsie Craig

© Photo by Chelsie Craig at Bon Appétit

INGREDIENTS:

  • 3 tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni

DIRECTIONS:

  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1 x ¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

© Recipe courtesy of Claire Saffitz from Bon Appétit

MARCH WINE CLUB:

Mellow style logoCasas-Toqui-Pinot-NoirCasas del Toqui
Barrel Series Pinot Noir

Cachapoal Valley, Chile

MELLOW WINE STYLE

The Barrel Series Pinot Noir is ruby red in color with medium intensity. It has an elegant nose, with aromas of red berries and a hint of vanilla. The palate is soft, with good balance and a long finish.

Varietal: 100% Pinot Noir
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 6 months
Closure: Screw cap
Pairing: Serve between 57.2ºF-60.8ºF with pasta or a variety of cheeses

Vincent Johnson

© Photo of Vincent Johnson

Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. The majority of Casas del Toqui’s vineyards are located in Alto Cachapoal, about 100 kilometers south of Santiago. Here, the alluvial soils and the Mediterranean climate provide ideal conditions for grapevines. 

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Casas del Toqui Barrel Series Chardonnay

Pan-Seared-Salmon-and-Gnocchi-with-Sage-Butter-Sauce

© Photo by Inquiring Chef

Pan Seared Salmon and Gnocchi with Sage Butter Sauce

INGREDIENTS:

  • 16 oz gnocchi (look for gluten-free if needed)
  • 4 (4-6 oz) salmon filets
  • 1 tbsp cooking oil (I use grape seed or avocado)
  • 3 tbsp butter
  • 4 leaves fresh sage, chopped
  • 2 cloves shallots, diced
  • 2 tsp lemon juice, plus lemon wedges for serving

DIRECTIONS:

  1. Boil gnocchi according to package directions.
  2. Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
  3. Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature non-stick pan with a thin layer of cooking oil. (This is the key to crisp salmon – the salmon must be placed in a cool pan and then slowly brought up to heat.)
  4. Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
  5. Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
  6. Transfer salmon to a serving platter and return pan to medium-high heat.
  7. Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
  8. Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
  9. Serve salmon and gnocchi with extra lemon wedges on the side.

© Recipe courtesy of Jess Smith of Inquiring Chef

MARCH WINE CLUB:

Silky styleBarrel Series Chardonnay 2020Casas del Toqui
Chardonnay
Cachapoal Valley, Chile

SILKY WINE STYLE

This chardonnay has a complex nose, although it still maintains fresh and fruity aromas. There are dominant notes of pineapple and citrus, while the contribution of French Oak offers hints of caramel and vanilla. On the palate it has a great deal of volume, with a pleasant acidity and long finish.

Varietal: 100% Chardonnay
Analysis:
13.5% alcohol / volume

Viticulture: Vertical espalier
Vinification:
Fermentation at 80˚F-84˚F, post fermentation maceration and aged in oak barrels for 6 months.
Closure:
Screw cap
Pairing: Serve between 50˚F-53˚F with salmon or white meats

Vincent Johnson

Photo of Vincent Johnson

As a wine region, Chile is truly blessed. It has a Mediterranean climate that is similar to the climate in California and France. The climate and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s. Chile is going through a wine revolution and the independents have broken away from Chile’s industrial wine culture to lovingly squeeze out small lots of wines, usually using organic, even spiritually tinged theories of winemaking. This new generation is much more conscious about the environment and committed to healthy, sustainable agriculture and also for the production of wines that have a stronger connection to local traditions.

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March Premium Wine Club

Court Rollan
Cabernet Sauvignon, Syrah
Cachapoal, Chile

Bold wine Style logoBOLD WINE STYLE

Ruby red color. Intense aromas of ripe red fruit and black fruits such as redcurrant, accompanied by floral touches and dried fruits notes, especially toasted nuts and candied almonds. Fresh in mouth, with good volume, firm and silky tannins. The contribution of the wood is balanced, and brings complexity to the blend. Persistent and elegant finish.

Region: Alto Totihue, Cachapoal Valley
Varietal: Cabernet Sauvignon 88%, Syrah 12%
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post-fermentation maceration and aged in French and American oak (second use) for 14 to 16 months
Closure:
Natural cork
Pairing:
Serve between 60.8ºF-64.4ºF. Ideal to accompany lean, grilled red meats.


Court Rollan
Carménère, Syrah
Cachapoal, Chile

Bold wine Style logoBOLD WINE STYLE

Deep ruby red in color. Complex and elegant in aromas, the first layer shows the well worked out typicity of the predominant variety with black pepper, accompanied by floral notes and fruits such as plum and fig. Well balanced in taste, with silky and polished tannins, with a good mid-palate, and a persistent finish. Interesting cassis notes in the aftertaste.

Region: Alto Totihue, Cachapoal Valley
Varietal: Carménère 82%, Syrah 18%
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post-fermentation maceration and aged in French and American oak, both of second use for 14 to 16 months
Closure:
Natural cork
Pairing:
Serve between 60.8ºF-64.4ºF. Ideal to accompany stuffed pasta based on cheeses and nuts, or baked quail

ABOUT THE WINERY:
Court Rollan was born as the expression of passion and family commitment for the quality of wines. This project shows the excellence through different wines, made from the best vine grapes from the vineyards. Wines with a superb presence, full bodied, with great character, structure and intense complexity. Extraordinary aging potential.

In 1994 Château Larose Trintaudon, a major French wine producer from Bordeaux region, partnered with a traditional wine producer family from the Totihue region in Chile, and together they founded Casas del Toqui Winery, producer of Court Rollan Wines. In 2010, their legacy was recaptured by the Court family, who has a great passion for wine, contributing and adding their own unique and distinctive seal to the company.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui and Court Rollan to keep individual lots to show the purest expression of each component before crafting the different blends.

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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