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.”

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 >

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.”

 

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 >

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.”

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Winery Spotlight Series: October 13, 2020

Greg and Morgan

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Greg Norman Estates

Tuesday, October 13th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for our October Winery Spotlight tasting event on Zoom, featuring Greg Norman Estates, an internationally recognized collection of 10 varietals from Australia, California and New Zealand. Our special guest will be Morgan-Leigh Norman, daughter of Greg Norman. 

Morgan will be guiding us through a tasting of 7 different wines from Greg Norman Estates; starting with their New Zealand Sauvignon Blanc, leading into their California Chardonnay, Pinot Noir, and Cabernets, ending with their South Australian Shiraz Cabernet and Shiraz.  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 Morgan with a front seat on Zoom!  Or watch on our Facebook LIVE event.Greg Norman Wines

Greg Norman Event Header

ABOUT GREG NORMAN ESTATES:

Greg Norman Estates, founded in 1996, is a collection of fine wines sourced from stunning wine regions in California, New Zealand, and Greg’s homeland of Australia. With fourteen 90+ point scores to its record, Greg Norman Estates rivals top brands having earned countless accolades from Wine Spectator and Wine Enthusiast. A staple on the “Top 100 Wines in the World” list, the 1999 Reserve Shiraz received the distinction of “No. 8 Wine in the World.” While his well-documented wins on the golf course have assured his place in golf history, off the course, founder Greg Norman’s enthusiasm for wine and zest for living well have combined to create a stunning collection of high-quality, accessible wines from some of his favorite places in the world.

Greg Norman, Founder
Greg Norman

Greg Norman, Founder of Greg Norman Estates

Greg Norman has won more than 90 professional golf tournaments worldwide, including two Open Championships, and he holds the distinction of defending his No. 1 position in the world golf rankings for 331 weeks, the second-longest reign in history. As one of the most prolific players in the game, his career culminated in 2001 when he was inducted into the World Golf Hall of Fame with a higher percentage of votes than any other inductee.

Whether on the course or off, he instinctively sees opportunities others miss. Greg now transcends the game of golf, with over a dozen companies around the world bearing his name. in 2016, Greg Norman partnered with powerhouse brand, entertainment and marketing company, Authentic Brands Group, to promote and further establish him as a world-class entrepreneur.

Guest speaker Morgan-Leigh Norman, Proprietor and Brand Ambassador
Morgan-Leigh Norman

Morgan-Leigh Norman of Greg Norman Estates

After an impressive foray into the culinary world, Morgan-Leigh joined Greg Norman Estates as part of the marketing team. Since then, she has been instrumental in the brand redesign as well as representing her family’s business with both trade and consumers. Morgan-Leigh lives in Palm Beach, Florida, where she works on growing the Greg Norman Estates business. Learn more about the family here.

ABOUT THE VINEYARDS:

The selected growing regions are appreciated for the incredible wines they produce and the personal influence they have had on the Normans over Greg’s many years of professionally touring the world.  A strong believer in the role of wine as part of an active, easygoing lifestyle, Greg’s aim is to produce approachable, yet bold wines to be enjoyed by family, fans and wine enthusiasts alike. Greg’s top priority when it comes to sourcing fruit from some of the world’s finest wine regions is to work with growers who are good land stewards. Fruit is sourced from premium vineyards that have distinctive slower ripening periods as well as favorable elevations, aspects and soil profiles.

Greg Norman Estates Vineyard

Photo by Greg Norman Estates: Vineyard

Greg Norman Estate

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Greg Norman Estates
California, New Zealand, and Australia

Cheers!

WineStyles.com

September Cheese Club: Iowa

Cheese ClubVermont Shepherd VeranoVermont Shepherd
Verano
Putney, Vermont

Coming from its name, Verano is Vermont Shepherd’s seasonal summer cheese; made from pure sheeps’ milk when their pastures are abundant with wild herbs and grasses. This summer cheese is one of their rarest and best US sheep’s milk cheese, Verano ages 3-5 months and ripens by August. It is a smooth and creamy, semi-hard cheese; highlighting a sweet, rich and earthy flavor with hints of clover, mint, and thyme. The rustic wheel has a rough, golden brown rind.

WINE & CRAFT BEER PAIRING: Semi-hard Cheese, such as Verano pair incredibly with a Red Burgundy or White Bordeaux. These wines are well-balanced in acidity, fruit, and tannins to enhance the flavor of Verano.  As for beer, reach for an Amber Ale. This caramel and malt forward beer will play with the earthiness of Verano.
Vermont Shepherd Verano_
WINESTYLES: Fruity
BEERSTYLES: 
Malty & Sweet

ABOUT VERMONT SHEPHERD:

Vermont Shepherd is a 250-acre farm in Westminster West, Vermont with 300-700 sheep (depending on the time of year), 2 Border Collies (who herd the sheep) and 8 Maremma – a beautiful white dog who protects the sheep from predators – along with shepherds of all ages. At the northern edge of the farm is a cave which is home to their 2 types of cheese, where they live out the seasons of their lives.  

Vermont Shepherd has won two conservation awards in 2002 and 2006 for the quality of its farming work and improving the soils, pastures, and water resources. 

Vella Dry Monterey JackVella Cheese Company
Dry Monterey Jack
Sonoma, California

Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and soufflés. Delicious shredded on pasta, soups or tacos, casseroles or enchiladas – for a taste that is unique and special.

WINE & CRAFT BEER PAIRINGS:
Vella Cheese Co.’s Dry Monterey Jack pairs well with a bright, citrus forward Chardonnay from our Crisp or Fruity section. As for beer, this Jack pairs well with a Kolsch or a Blonde Ale from our Crisp and Clean section.
Vella Dry Monterey Jack
WINESTYLES: Crisp and Fruity
BEERSTYLES: Crisp and Clean

ABOUT VELLA CHEESE COMPANY:

Gaetano (Tom) Vella arrived in Sonoma in the early 1920s, holding various jobs with the Sonoma Mission Creamery, in which his brother, Joseph, held considerable stock. Tom quickly built a reputation for his hard work, honesty and ability to make superior cheeses. In 1931, a group of dairymen approached Tom and offered to supply him with all the quality bulk milk he would need to successfully operate his own cheese factory. Tom jumped to the opportunity, and thus Vella Cheese Company was born.

In 1981, the company was handed over to his children, and today is under the careful eye of his son, Ig Vella. Tom’s tradition and quality continues as cheese are still handmade, using sustainable practices and milk from local dairies.

DRY MONTEREY JACK AWARDS:

  • 2014 Silver Medal, California State Fair
  • 2011 Gold Medal, Los Angeles County Fair
  • 2004 Gold Medal, Los Angeles County Fair
  • 1988 International Gold Medal Winner 

Monthly Cheese ClubDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

Food Pairing Ideas for Goldschmidt Wines

Goldschmidt-Vineyards-Logo

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