Winery Spotlight Series: May 12 Daou Family Estates

2020_DAOU-Family-Estates-Logo_FullVirtual Wine Tasting Event on Zoom and Facebook LIVE

DAOU Vineyards
Paso Robles, California

Wednesday, May 12, 2021
6:00pm CST / 7:00pm EST

Join us for a virtual wine tasting event, featuring DAOU Vineyards from Paso Robles, California, with Winemaker and Co-Proprietor, Daniel Daou. During our virtual event, Daniel will be guiding us through a tasting of the following seven DAOU Vineyards wines:

Zoom Facebook Live

  • DAOU Sauvignon Blanc, Paso Robles
  • DAOU Chardonnay, Paso Robles
  • DAOU Reserve Chardonnay, Willow Creek
  • DAOU Cabernet Sauvignon, Paso Robles
  • DAOU Reserve Cabernet Sauvignon, Paso Robles
  • Bodyguard by DAOU, Paso Robles
  • Pessimist by DAOU, Paso Robles

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 Daniel with a front seat on Zoom! Or watch on our Facebook LIVE event.

Daou Brothers

© Photo by DAOU Vineyards

About Daou Family Estates:

Georges and Daniel Daou are inseparable as brothers, best friends, and visionaries. Family owned and operated, DAOU is committed to producing collectible, world-class wines to rival the most respected appellations in the world. DAOU Mountain stands alone at an elevation of 2,200 feet, rising from the heart of the Adelaida district in the rugged coastal range west of Paso Robles. As stewards of this beautiful terroir, DAOU’s goal is to make unique fine wines that honestly reflect the estate and craft wines that combine Old World tradition with New World techniques. Learn more >

About Daniel Daou – Winemaker and Co-Proprietor:

Daniel combines the training of an engineer with the touch of an artist. These gifts have enabled him to master the art and the science necessary to make transcendent wines. Growing up the larger part of his life in France, Daniel developed a love for wine at a very young age. With the highest scoring Cabernet Sauvignon in the Central Coast region, Daniel’s track record of impeccable quality in the fine wine world continues to garner accolades. Learn more about Daniel here.

May12_Daou_Eventbrite_header (1)

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

DAOU Vineyards
Paso Robles, California

Cheers!

WineStyles.com

April Collector’s Wine Club: Iowa


Bold wine Style logogoldschmidt-alexvalley-plus-yoeman_2015-webGoldschmidt Vineyards
PLUS Yoeman Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

Goldschmidt PLUS Yoemen Cabernet Sauvignon comes from a small mountain vineyard just east of the town of Geyserville, California. It’s a superb vintage for Alexander Valley Cabernet Sauvignon. Nick Goldschmidt hand bottled it directly from the barrels. It’s very refined with deep, almost opaque, purple-black color and outstanding flavor development. Showcasing bold aromas of dusty plum, black cherry, graphite and flint nuanced with black pepper. There are hints of blueberry and black licorice, which lie in perfect balance to its generous structure and very dense, yet silk tannin profile. This wine is very concentrated but marvelously flavorful.

Analysis: 14.8% alcohol / volume
Appellation: Alexander Valley, CA
Vineyard: Yoeman
Varietal: 100% Cabernet Sauvignon
pH: 3.6
TA: 6.9 g/L
Clones: Heritage, 337
Average Vine Age: 35 years
Harvest: Hand-picked
Harvest Date: October 1, 2015
Yield: 2.5 tons per acre
Filtering: Unfined/Unfiltered
Aging: Allier Oak, tight-Grain, 43 months, 100% new
Production: 99 cases
Critical Acclaim:

  • 2011 – 94 Points, Anthony Diaz Blue
  • 2008 – 93 Points, Wine Enthusiast
  • 2007 – 94 Points, Wine Enthusiast
  • 2006 – 93 Points, Wine Enthusiast
  • 2005 – 93 Points, Wine Enthusiast
  • 2004 – 91 Points, Wine Enthusiast

ABOUT THE VINEYARD:
The vineyard slopes to the southeast and is comprised of well-draining glacial loam. Soft morning sun promotes slower grape maturation and longer “hang times” in this secluded micro-climate. Rarely do vineyard conditions afford a winemaker the opportunity to make a wine such as this.

VINTAGE NOTES:
“We were challenged this year by a warm winter, a cool spring, and three summer heat waves, but the gorgeous fruit at harvest released our worries. Yields were down we were blessed with great quality and consistency. Small clusters with some of the smallest berries we’ve ever seen. Very concentrated but marvelously flavorful!” – Nick Goldschmidt and the Goldschmidt winery


Bold wine Style logoGoldschmidt-Forefathers-Cabernet-webGoldschmidt Vineyards
Lone Tree Vineyard Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

The magnum bottle is signed by winemaker, Nick Goldschmidt. Forefathers Lone Tree Cabernet Sauvignon comes from a 3 acre parcel just north of Geyersville. Deep ruby-black in color.  It highlights blackberry, cassis, and plum aromas with nuances of malted chocolate and tobacco. On the palate, there are savory tastes of black cherry and black currant with smooth, finely-structured tannins. This wine is beautifully weighted and will continue to develop complexity well into 2025.

Bottle Size: Magnum 1.5 L (equivalent to two standard 750 ml bottles)
Analysis:
14.3% alcohol / volume
Appellation: Alexander Valley, CA
Vineyard: Lone Tree
Varietal: 100% Cabernet Sauvignon
pH: 3.6
TA: 6.8 g/L
Yield: 1.8 tons per acre
Aging: Demptos Allier, 70% French, 30% American; 16 months, 18% new
Racked: Gravity racked three times
Production: 660 six-packs
Critical Acclaim:

  • 2017 – Best of Class, LA Wine Competition
  • 2015 – 93 Points, North Coast Wine Comp.
  • 2014 – 95 Points, The Tasting Panel
  • 2012 – 90 Points, Wine Enthusiast
  • 2010 – 90 Points, Wine Enthusiast
  • 2009 – 92 Points, Wine Enthusiast
  • 2008 – 90 Points, Wine Enthusiast
  • 2007 – 93 Points, Wine Enthusiast
  • 2006 – 90 Points, Wine Enthusiast
  • 2004 – 93 Points, Wine Enthusiast
  • 2003 – 90 Points, Wine Enthusiast

ABOUT THE VINEYARD:
This mountain vineyard faces east avoiding hot afternoon temperatures. East-facing slopes are a relatively rare occurrence in the Alexander Valley, as most are either heavily forested or too steep to plant. Up 800 feet in elevation, this vineyard runs cooler than others along the valley floor, allowing grapes to ripen very slowly at first. Starting in September the morning fogs roll in and cover the valley completely. Lone Tree is above the fogline and gets abundant sunshine for the remainder of the season. The overall season is longer than the others though and the longer hang-times translate into more complexity and depth. Learn more about the vineyard and its production here.

VINTAGE NOTES:
“Bud-break occurred three weeks ahead of normal but March and April remained warm with no signs of frost. In May, however, the weather changed considerably. Unusually cool and somewhat damp days lingered for the first two weeks during fertilization of the vines’ flowers. This caused a lot of shatter in the developing clusters, which led to fewer flowers and ultimately less berries. Warm weather returned through the rest of the season with a heat spike in early September. A tiny crop ensued and with it tiny berries. Some of the berries were the smallest we’d ever seen! Definitely a vintage for the record books in terms of yield but equally noteworthy for its depth of flavor and extraordinary concentration.” – Nick Goldschmidt and the Goldschmidt winery

ABOUT THE WINEMAKER:
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 Goldschmidt Winery here.


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April Bubbly Club: Iowa

Bubbly Wine ClubGoldschmidt_BlancdeNoir-NV-Bottle-Shot-webGoldschmidt Vineyards
Blanc de Noir Sparkling Wine
Sonoma County, California

BUBBLY WINE STYLE

Light copper-rose hues; Goldschmidt Blanc de Noir shows vibrant raspberry, bing cherry, and wild flower. A mix of zesty cherry, white peach, and fresh strawberry flavors mingle with medium-bodied bubbles to form a creamy palate. Subtle notes of honeysuckle linger in the finish.

Analysis: 12% alcohol / volume
Varietals: 53% Chardonnay, 39% Pinot Noir, 8% Pinot Meunier
Appellation: 100% Sonoma County
Vintage: NV
pH:
3.20
Dosage: 1.2
Cases Produced:
120

WINEMAKING:
“We make our sparkling wine not only to be lively and lifted in the nose but also to have complexity and longevity. The addition of Pinot Noir adds its characteristic tangy, red berry and orange flavors while the Chardonnay provides the main structure and liveliness. Producing white wine from a red grape is very difficult. We harvest in the cool morning and press very gently, balancing the bright fruit flavors with crisp acidity. By pressing this way we get less color and tannin. Barrel fermenting both the Chardonnay and the Pinot also adds more weight and body. Yeast contact in the bottle for two years brings all elements together with the yeast also providing its own elements of texture and creaminess. This wine will last up to 10 years under proper storage conditions.” – Goldschmidt Vineyards

FOOD PAIRING: Serve with soft cheeses – those with delicate flavors and smooth, creamy textures. In particular, try fresh, soft, and bloomy-rind cheeses made from cow’s milk, like Brie, Camembert, Brillat-Savarin, triple crème, or Chaource.  Try with macadamia nut-crushed halibut or pork tenderloin with fresh rosemary and lemon thyme.

ABOUT THE WINERY:
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.

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

M by Martellotto

Garlic Butter Cod Fish Recipe

Cod Fish Recipe

© Photo by Primavera Kitchen

INGREDIENTS:

  • Cod fish fillets – This is an affordable white fish that takes on the flavors it’s cooked with. Haddock, Pollack, or Mahi Mahi would make great substitutes.
  • Olive oil – Or use another neutral cooking oil with a high smoke point like vegetable, avocado, or safflower oil.
  • Spices: garlic powder, onion powder, paprika, black pepper
  • Unsalted butter
  • Garlic Lemon zest
  • Green onionsfor garnish

DIRECTIONS:

Season the fish

  1. Pat the fish dry with a paper towel so the seasonings adhere better to the surface. It will also help the fish crisp on the outside when seared.
  2. Season both sides of the cod fillets with the spices. It may help to mix them together in a small bowl first to get even coverage.

Cook

  1. Next, sear the fish on both sides in hot oil.
  2. Continue cooking until the fish flakes apart, flipping again halfway through.
  3. Melt the butter in the pan with garlic and lemon zest. Coat the fish in the garlic butter.

Garnish and serve

  1. Remove the pan from heat and transfer the fish to a serving dish.
  2. Then, sprinkle chopped green onions over the top and serve with your favorite sides.

© Recipe courtesy of Olivia of Primavera Kitchen

FEBRUARY WINE CLUB:

Silky stylem-by-martellotto-chardonnayMartellotto Winery
M by Martellotto
Sta. Rita Hills, California

SILKY WINE STYLE

“A Chardonnay lover’s Chardonnay. Sourced from the Spear Vineyards, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best, cool climate Pinot Noir and Chardonnay grapes. Spear Vineyard is CCOF certified organic and located near Seasmoke, which charges $100-200/bottle of their wines!” – Martellotto Winery

The wine was stainless tank fermented and then rested in neutral French oak barrels for 12 months. This Chardonnay has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. The wine is light, delicate, and an eminently drinkable quaffer that pairs with a variety of foods. If you love Chablis and dry, nuanced Chardonnay, then you will love this wine. The M by Martellotto was naturally produced and organically farmed.

Analysis: 13.5% alcohol / volume
Varietal: 100% Chardonnay
AVA:
Sta. Rita Hills
Soil:
Sandy Loam
Farming:
Organic
Production: 14 barrels
Oak: 11 months, neutral French Oak

“Santa Barbara remains one of the most fascinating regions in the world. Rich history, a culture of site-specific wines and reasonable pricing make Santa Barbara one of the most exciting and rewarding regions for consumers who want to discover distinctive, high-quality artisan wines that speak of place.” – A. Galloni

ABOUT MARTELLOTTO WINERY:

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines.

THE MARTELLOTTO LABEL:
Professor John Langdon is famous for creating Ambigrams and inspiring Dan Brown to incorporate his graphics in the books and movie around The DaVinci Code. He has only designed one wine label, and that is for Martellotto Winery. The Martellotto label is a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name engages the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines.

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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Martellotto Melodeon

Brown Butter-Sage Chicken Wings Recipe

Credit: © Todd Porter & Diane Cu

Credit: © Todd Porter & Diane Cu

INGREDIENTS:

  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 6 to 8 small sage leaves
  • 1 tablespoon ground sage
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon brown sugar
  • 2 pound chicken wings, split
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 cup all-purpose flout, for dredging
  • Vegetable Oil (or other high flashpoint oil), for frying

DIRECTIONS:

  1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Continue cooking the butter until it is light brown and develops a nutty aroma.
  2. Remove the butter from the heat and stir in the sage leaves, ground sage, Worcestershire sauce and brown sugar. Set aside.

  3. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.

  4. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.

    Toss the wings in the brown butter sauce and serve warm.

© Recipe courtesy of Todd Porter and Diane Cu of Food and Wine Magazine 

FEBRUARY WINE CLUB:

Martellotto ChardonnaySilky styleMartellotto Winery
Melodeon Chardonnay
Sta. Rita Hills, California

SILKY WINE STYLE

“A Chardonnay lover’s Chardonnay. The fruit in the Martellotto Chardonnay is from the Spear Vineyard, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best Pinot Noir and Chardonnay grapes and we are pleased to be sourcing such high quality fruit. Spear Vineyard is farmed organically and located very near Seasmoke, which charges $100-$200/bottle for their wines!” – Martellotto Winery

This Melodeon Chardonnay was barrel fermented and has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. A broad mouthfeel and yummy vivacity combine with layers of vanilla, toasted hazelnuts, and nutmeg singing into the finish. If you love Chablis and dry, nuanced Chardonnay with layers of depth and a crunchy deliciousness, then you will love this wine.

Analysis: 13.5% alcohol / volume
Varietal: 100% Chardonnay
AVA:
Sta. Rita Hills
Soil:
Sandy Loam
Farming:
Organic
Production: 14 barrels
Oak: 11 months, 20% new French Oak

“The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are idea for the production of distinctive, pedigreed wines of the highest level. Best of all, with few exceptions, these wines remain under the radar and very fairly priced relative to global peers.” – Antonio Galloni, Vinous Media

ABOUT MARTELLOTTO WINERY:

Greg Martellotto

Winemaker, Greg Martellotto

The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. Located in Buellton, California – in the hottest new AVA region of Happy Canyon of Santa Barbara – Martellotto Winery focuses on vibrant Bordeaux varietals, with a vineyard first philosophy of gentle handling and minimal intervention.

Through a deft combination of sourcing sustainably farmed grapes from California’s choicest vineyards and deploying creative, progressive blending and fermenting techniques, Martellotto produces outstanding wines that capture pinpoint varietal expression.

Greg has nearly two decades of diverse experience in all facets of the wine business, including import and distribution and working with some of the greatest wines and wineries in California, Piemonte, Tuscany, and Bordeaux, as well as Spain, Chile and Argentina. Consultant Mike Roth, an authority in the fields of biodynamics and natural winemaking, has working under Napa pioneers Mike Grgich and Nils Venge. He has made wine in Santa Barbara at Koehler, Demetria, Martian Ranch, and for his own Lo-Fi brand.

THE MARTELLOTTO LABEL:
John Langdon designed the Martellotto label as a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name recognizes the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines. Prof. Landon’s signature ambigram design is located on the bottom right of the back label. Turn the bottle upside down to visualize how his name reads left to right.

Greg Martellotto video

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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Martellotto ‘My Way’ Malbec

Lamb Sliders with Blue Cheese

INGREDIENTS:

  • 1 1/4 teaspoons olive oil
  • 1 2/3 cups thinly sliced onion (about 1 large)
  • 3/4 teaspoon brown sugar
  • dash of salt
  • 1/4 teaspoon freshly ground black pepper
  • 13 ounces lean ground lamb
  • cooking spray
  • 8 (1.3 ounce) mini-sandwich buns
  • 2 tablespoons crumbled blue cheese

DIRECTIONS:

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1/8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.
  2. Preheat broiler.
  3. Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven; let stand 3 minutes.
  4. Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns; top each patty with about 1 1/2 tablespoons caramelized onion and about 3/4 teaspoon blue cheese. Cover with top halves of buns.

FEBRUARY WINE CLUB:

Bold wine Style logoMalbecMartellotto Winery
My Way

Santa Barbara, California

BOLD WINE STYLE

“A Hedonistic wine that is a pleasure to share. This Malbec is the dark horse of Cahors and Argentina. Martellotto produces an outstanding expression from the hottest part of SB County.” – Martellotto Winery

The “My Way” Malbec is dark as night, inky, and redolent with blue fruits. Flavors of dark plum, cherry, and blackberry explode in the glass and the finish is lush with toasty oak, vanilla, and crusted flowers. ‘My Way’ is an awesome California expression on this noble varietal – it’s a velvet glove with an iron fist.

Varietal: 80% Malbec, 20% Petit Verdot
Analysis:
14% alcohol / volume
AVA: Happy Canyon of Santa Barbara
Soil:
Sandy Loam
Farming:
Sustainable
Production:
20 barrels
Aging:
10 months, 30% new French Oak

HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.


ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines what speak to his own viticultural passion. 

Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere.

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER:
Greg Martellotto has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great 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!

Learn about our Memberships >

February Wine Club Pairing Recipe

delish-191015-slow-cooked-pork-shoulder-0369-portrait-pf-1572470102

© Photo by Parker Feierbach of Delish

Slow-Cooker Pork Shoulder

  • 1 boneless, skinless pork shoulder, Boston butt about 6 lbs.
  • 20 cloves garlic 
  • 1/2 cup olive oil, divided 
  • 2 tsp. cumin
  • 2 tbsp. salt 
  • 1 tbsp. black pepper 
  • 3 tbsp. oregano leaves 
  • 1/2 cup fresh squeezed orange juice 
  • 1/4 cup fresh squeezed lime juice 
  • 1 Serrano pepper, seeded, and diced
  • 1/4 cup freshly chopped fresh cilantro  
  • White rice, for serving, optional 

DIRECTIONS:

  1. Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
  2. Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
  3. Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
  4. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
  5. To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano pepper, and cilantro.
  6. Serve sliced pork over rice with sauce drizzled on top.

© Recipe courtesy of Kat Boytsova of Delish

FEBRUARY WINE CLUB:

Rosso Di SeraBold wine Style logoMartellotto Winery
Rosso Di Sera
Santa Barbara, California

BOLD WINE STYLE

“Martellotto’s ‘Evening Red’ Bordeaux blend steals the Spotlight! Greg Martellotto believes blends are better and this wine highlights the symphonic harmony of three Bordeaux varietals: Malbec, Cabernet Sauvignon, and Cabernet Franc.” – Martellotto Winery

Aromas of luxardo cherry, cedar, and fresh Mediterranean herbs entice; while flavors of ripe plum, blueberry and oak dance on the tongue. This Rosso Di Sera is a stunning value; rich, opulent and easy to gulp; and a wonderful expression of the AVA.

Varietal: 40% Malbec, 35% Cabernet Sauvignon, 25% Cabernet Franc
Analysis:
14.2% alcohol / volume
AVA:
Happy Canyon of Santa Barbara
Soil:
Sandy/Clay Loam
Farming:
Sustainable
Production:
60 barrels
Aging:
10 months in tank, 20% new oak
Critical Acclaim: 90 pts. Wine Enthusiast; 90 pts. Jeb Dunnuck

HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley- the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

Photo from Martellotto Winery

© Photo from Martellotto Winery

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion.

Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere. Martellotto has a vineyard first philosophy, and sources sustainably farmed grapes from California’s choicest vineyards. Gentle handling and minimal intervention result in wines that are consistently vibrant and a joy to share. Learn more about the Martellotto Winery here.

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER – GREG MARTELLOTTO:
Greg has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great 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!

Learn More >

Skylark Red Belly

Down Home Dig-in Chili

© Bewitching Kitchen

© Bewitching Kitchen

INGREDIENTS:

  • 1/4 cup vegetable oil
  • 2 medium onions, finely chopped
  • 2 green bell peppers, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 1/2 lbs stewing beef, chopped
  • 2 lbs pork shoulder (Boston butt), chopped
  • 4 cans (14 1/2 ounces) stewed tomatoes, drained, liquid reserved
  • salt and pepper to taste
  • 1 bottle pale ale (12 ounce)
  • 7 Tbsp chili powder
  • 4 jalapeno chilies, seeded
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • Hot pepper sauce (Tabasco type), to taste

DIRECTIONS:

  • Heat the oil in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.
  • Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.
  • Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.
  • © Photo courtesy of Bewitching Kitchen; Recipe from Bon Appétit, 1988

DECEMBER WINE CLUB:

Mellow style logoSkylark Red BellySkylark Wine Company
Red Belly

North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade.

Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loves the challenges and complexities that come with that tradition. The Red belly is comprised of 40% Niemi Vineyard Carignane, 36% Ashurst Vineyard Syrah and 24% Sawyer Vineyard Grenache. Each varietal is fermented separately, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. Skylark has definitely have achieved that here.

John L and Robert P

Photo by Skylark Wine: John L. and Robert P.

Varietal: 40% Carignan, 36% Syrah, 24% Grenache
Analysis:
14.5% alcohol / volume
pH:
3.61
TA: 6.2
Aging: Native yeast vinification of individual varietals in neutral French oak

Harvested: Hand-picked
Vineyards: Niemi Vineyard – Ashurst Vineyard – Sawyer Vineyard
Produced: 37 barrels – 925 cases

“While we continuously explore the fertile California landscape for red wine vineyards that excite us, our current releases are native to the Rhone Valley in France. Our single vineyard Syrahs are inspired by the Northern Rhone wines of Cote Rotie and Hermitage. Our Grenache is reflective of the great wines produced in the south of France in tiny villages such as Chateauneuf-du-Pape. We love the style of these wines and have discovered vineyards in Northern California that allow these varietals to truly shine.”

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Skylark Pinot Blanc

Creamy Lemon Pappardelle with Scallops

Creamy Lemon Scallop Pasta

© Spices in my DNA

INGREDIENTS:

For the scallops

  • 1 pound jumbo scallops, side muscle removed
  • small drizzle of olive oil
  • 1/2 tablespoon unsalted butter
  • salt and pepper to taste
  • squeeze of lemon

For the pasta

  • 9 ounces pappardelle pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 – 1/2 cup reserved pasta water
  • 4 ounces mascarpone cheese
  • 1/2 cup ricotta cheese
  • 1/3 cup finely grated parmesan cheese, plus extra for serving
  • zest of 1/2 a lemon
  • 2 tablespoons chopped fresh basil, plus extra for serving

DIRECTIONS:

For the scallops

  1. Make sure scallops are super dry, pat down thoroughly with paper towels until they’re dry. Season with pepper (no salt yet). Heat a nonstick skillet over medium-high heat. Add a small drizzle of olive oil and the butter. Once melted, wipe out the pan so that only a thin layer of oil and butter remain. Sear the scallops on one side for about 2 minutes, or until a golden brown crust forms. Flip and sear on the other side for 1 minute or until just cooked through. Season with salt and a squeeze of lemon.

For the pasta

  1. Bring a large pot of water to a boil for the pasta. Salt the water generously. Once boiling, add the pasta and cook until al dente. Be sure to scoop out the pasta water during the last few minutes of cooking, or right before you drain it.
  2. Heat a large skillet over medium-high heat. Add the butter and olive oil. Once melted and hot, add the garlic and sauté for 30 seconds to 1 minute until fragrant, stirring constantly. If it seems too hot, reduce the heat to medium (you don’t want the garlic to brown). Add the reserved pasta water (start with 1/4 cup), mascarpone, ricotta, parmesan, and lemon zest, and stir until melted and creamy. Add the pasta and toss until coated. If the sauce seems too dry, add another splash of pasta water and toss until desired consistency is reached. Add the chopped basil and toss again. Season to taste with salt and pepper. Serve the scallops over the pasta, and garnish with extra fresh basil and parmesan. Enjoy!

© Recipe from Spices in my DNA

DECEMBER WINE CLUB:

Silky styleSkylark Wine Company
Pinot Blanc
Mendocino County, California

SILKY WINE STYLE

Light straw yellow in color. High-toned aromatics of lime peel, roasted lemon, Granny Smith apple and a complicating note of pebbled soil. Intense and penetrating on the palate, the flavors follow through with the roasted lemon and green apple enlivened by natural acidity. Deftly light and concentrated at the same time, with the crunchy fruit streaming into a palate-staining finish.

One of Skylark’s oldest vineyard sources is Bernie Orsi’s Pinot Blanc outside of Hopland in Mendocino, California. Originally planted by John Fetzer in the 1970s, John and Robert walked through the oldest block of this site in 2005. Impressed by the thick, stubby trunks and gnarled old vines, they signed on to purchase that section for harvest 2005.  They have now grown production to almost the entire vineyard for Skylark’s Pinot Blanc bottling. After picking, the fruit is whole cluster pressed into a tank, then racked to Mueller stainless steel barrels for fermentation. Stirred the lees once, blocked malolactic fermentation and bottled with a light filtration. No doubt, this vintage of Pinot Blanc will brighten your day.

John L and Robert P

Photo by Skylark Wine: John L. and Robert P.

Analysis: 13.2% alcohol / volume
pH: 3.28 g/L
TA: 7.1
Aging:
Whole cluster pressed and vinification in multiple stainless steel 75gl barrels

Harvested: Hand-picked
Vineyard: Orsi Vineyard
Cases Produced: 800

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.”

 

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December Wine Club Pairing Recipe

© Natasha's Kitchen

© Natasha’s Kitchen

The spice in Grenache begs to be paired with herb-heavy dishes such as roasted meats, vegetables and stews. This simple one-pot lamb stew is loaded with hearty, healthy ingredients perfect for the winter months. The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Lamb Stew Recipe

  •  4 oz. bacon (4 strips, chopped into 1/4 inch strips)
  • 2 lbs. boneless leg of lamb or lamb shoulder trimmed of excess fat, cut into 1 1/2 inch pieces
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten free flour
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 1/2 cups good red wine
  • 1 lb. button mushrooms thickly sliced
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes halved or quartered into 1 inch pieces
  • 4 medium carrots 10 oz, peeled and cut into 1/2 inch thick pieces
  • 1/4 cup parsley finely chopped for garnish

DIRECTIONS:

  1. In a 5 quart dutch oven, sauté chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
  2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
  3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
  4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.

© Recipe courtesy of Natasha of Natasha’s Kitchen.

DECEMBER WINE CLUB:

Bold wine Style logoSkylark GrenacheSkylark Wine Company
Grenache
Mendocino County, California

BOLD WINE STYLE

Ruby red in color. Juicy red fruit aromatics are interwoven with forest floor notes, though the red cherry fruit takes center stage. The palate delivers ripe cherry fruit flecked with a savory white pepper spice complexity. The spice notes then turn ripe and creamy on the finish leaving an impression of dark cocoa with a deft touch of barrel sweetness. Ethereal and exuberant.

Skylark Grenache is sourced from Charlie Sawyer’s beautiful vineyard high above Ukiah in Mendocino County, California. With clonal material sourced from Chateau de Beaucastel in Chateauneuf-du-Pape, this is one of the premier sites for Grenache in Northern California. Expertly farmed by Peter Chevalier, this classic vineyard has been our home for Grenache since the 2007 vintage. After green harvesting, the fruit is hand-picked, mainly de-stemmed and then fermented in an open top tank with daily punchdowns. A splash of 8% Syrah from the Rodgers Creek Vineyard lends a touch of color and spice. After secondary fermentation in seasoned French cooperage, it is then bottle unfined and unfiltered with minimal intervention.

Varietal: 92% Grenache, 8% Syrah
Analysis:
14.5% alcohol / volume
pH:
3.66
TA: 6.0
Aging: Native yeast vinification in neutral French oak
Harvested: 
Hand picked
Vineyard: Sawyer Vineyard – Rodgers Creek Vineyard

Produced: Six Barrels – 150 cases

ABOUT SKYLARK:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest and the Skylark Wine Company was born.

John Lancaster

Photo by Skylark Wine: John Lancaster

ABOUT JOHN LANCASTER:
Co-proprietor of Skylark Wine Company, John Lancaster is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. He resides in San Rafael with his wife and two daughters.

Robert Perkins

Photo by Skylark Wine: Robert Perkins

ABOUT ROBERT PERKINS:
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.”

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