May Bubbly Club: Iowa

Bubbly Wine Club2016ArgyleVintageBrutBottleWebArgyle Winery
Vintage Brut
Willamette Valley, Oregon

BUBBLY WINE STYLE

The 2016 sparkling wine vintage in the Willamette Valley was generous yet refined, highlighting the alluring precision the region has to offer. Knudsen Vineyard, in the protected Dundee Hills, brings supple depth and elegance.  While Spirit Hill Vineyard, in the windy confines of the Eola-Amity Hills, brings tension and mineral backbone. Fresh seashore, white peach, and toasted brioche are framed around a creamy center and long, graceful finish.

Analysis: 12.5% alcohol / volume
Varietals: 55% Chardonnay, 35% Pinot Noir, 10% Pinot Meunier
AVA: Willamette Valley AVA
Harvested: Aug. 23 – Sept. 2, 2016
Brix at Harvest: 18.6
Barrel Aging: 70% Stainless Steel, 30% Neutral Oak
Dosage: 3 g/L
Malolactic: 0% Malolactic Fermentation
Critical Acclaim: 
91 Points Wine Spectator; 90 Points Wine Enthusiast

FOOD PAIRING: Serve with creamy, salty, or lean and lemony cheeses, such as a Brie, Triple Cream or Bleu Cheese. 

ABOUT THE WINERY:
In 1987, Argyle was founded by Rollin Soles to produce sparkling wines in cool-climate of Oregon’s Willamette Valley. Today, Argyle Winery produces sparkling wines, Chardonnays, Pinot Noirs, and Rieslings. All Argyle Sparkling wines are 100% Argyle grown, vintage dated, made from hand-picked, cold press grapes, bottle fermented, aged on yeast for a minimum of 3 years and ‘disgorged on demand.’ They have earned acclaim for their elegance, character, and uncommon ageability. Learn more about their history here.


MSC_SparklingBrutRose2020_Bottleshot_3000px_300ppiMcBride Sisters 
Sparkling Brut Rosé 
Hawke’s Bay, New Zealand

BUBBLY WINE STYLE

Grown sustainably in Hawke’s Bay, New Zealand. Hawke’s Bay is one of the most prestigious fine wine regions in New Zealand and the source for McBride Sisters’ delicious non-vintage Sparkling Brut Rosé.

This Sparkling Brut Rosé has gentle floral notes of rose petals, strawberries and cream, and loads of freshly crushed red berries. The red fruits carry through the palate, where cranberry, peach, strawberry, and raspberry take center stage. There is a hint of toasty complexity and some creamy richness from time on lees that lead into a dry finish with lingering hints of spice.

Analysis: 12.6% alcohol / volume
Varietals: 64% Pinot Noir, 30% Chardonnay, 6% Merlot
RS: 9.4 g/L
pH: 3.4
TA: 6.2 g/L
Critical Acclaim: 
92 Points, Gold Medal, San Diego International Wine & Spirits Competition

FOOD PAIRING: Pairs beautifully with everything from seafood to fried chicken.  

ABOUT THE WINERY:
The McBride Sisters were raised separately among the vines of Monterey, California and Marlborough, New Zealand. Destiny led them to each other, and they quickly bonded over their shared passion for good wine and a desire to shake up the industry. In 2005 they started a wine company together. Today, the award-winning McBride Sisters Collection wines directly reflect the terroirs of the sisters’ youth, with wine styles and flavors designed for all palates. Learn more about the sisters’ story here.

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Peacock Wild Fernet Chenin Blanc

pad-thai-3

© Photo by Cooking Classy

Pad Thai (with Chicken or Shrimp)

INGREDIENTS:

  • 10 oz Thai Rice Noodles
  • 1 lb. boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • ¼ cup packed dark-brown sugar
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 ½ cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • ½ cup unsalted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • red pepper flakes and sesame seeds (optional)

DIRECTIONS:

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or a 12-inch deep sauté pan set over medium-high heat. Add chicken and sauté until cooked through, about 6 minutes. If using shrimp cook about 1 ½ minutes per side or until opaque.
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots sauté 1 – 2 minutes then add garlic, green onions and bean sprouts sauté 1 minute longer. 
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 – 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

© Recipe courtesy of Cooking Classy.

MAY WINE CLUB:

Silky stylePeacock_cheninNVFalse Bay Vineyards
Peacock Wild Ferment Chenin Blanc
Stellenbosch, South Africa

SILKY WINE STYLE

Aromas of peach, lime and green apple on the nose. These elegant flavors carry through onto the palate with a lovely freshness and a long, elegant finish. Enjoy this wine with a variety of dishes, including seafood, chicken risottos and Thai cuisine.

Varietal: 100% Chenin Blanc
Analysis:
13% alcohol / volume

TA: 4.8 g/l
pH:
3.5
RS:
2.5 g/l

“Chenin Blanc is regarded as the workhorse of the South African wine industry. It produces the bulk of our generic white wines. There are, however, some gems lurking amidst the flurry of Chenin blanc vineyards. Our goal is to identify these gems and allow them to be expressed in our Peacock Wild Ferment Chenin Blanc. Our Peacock Wild Ferment Chenin Blanc grapes stem from the Helderberg ward on the coastal outskirts of Stellenbosch (the home of Waterkloof). Over time, these old bush-vine vineyards (20—50 years old), planted in Chenin friendly soils, have found their natural balance and it definitely shows in the wine.” – False Bay Vineyards

HARVEST AND PRODUCTION:
False Bay Vineyards follows a minimal intervention winemaking philosophy. Their grapes are tasted at regular intervals to ensure optimal taste and ripeness level. The grapes are hand-harvested and whole bunch pressed in a modern basket press. Wine undergoes natural clarification over a 24 hour period, without any added enzymes or settling agents. From here, the juice is fermented in stainless steel, concrete eggs and 600L old barrels with “wild yeasts” driven from the grapes; this process allows the flavors of the vineyard to be expressed in the wine. Due to the natural balance of the grapes, no additional tartaric acids are needed. The wine is fermented for about three months and then it is left on the secondary lees for another month before bottling.

ABOUT FALSE BAY VINEYARDS:
Waterkloof Winery’s sister company, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. Learn more about False Bay Vineyards here.

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January Wine Club Pairing Recipe

Chicken Chili with Red BeansChicken and Red Bean Chili

INGREDIENTS:
• 2 pounds chicken (boneless chicken breasts or thighs, diced)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• ½ cup onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 2 (14-ounce) cans red beans (small red beans or kidney beans)
• 1 (28-ounce) can tomatoes (diced)
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can green chili peppers (chopped, mild)
• 1 cup chicken stock (preferably unsalted)
• optional: 1 teaspoon sugar
• optional: 1/8 teaspoon ground red pepper (cayenne)
• kosher salt (to taste)
• pepper (to taste)

DIRECTIONS:
• Heat the olive oil in a 5-quart Dutch oven or kettle over high heat. Add the chicken to the hot oil and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate it until you are ready to add it back to the chili.
• Add butter to the same pan over medium heat; cook the green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
• Add the chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add the sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken back to the pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
• Ladle the chili into bowls and garnish as desired. You can top the chili with sour cream, chopped green onions, cilantro, or shredded cheese if you like. It goes great with cornbread or crackers on the side.
• Makes 8 servings. Leftovers can be refrigerated or freeze in individual airtight containers.
© Recipe courtesy of The Spruce Eats

JANUARY WINE CLUB PAIRING:

Casas del Toqui SyrahBold wine Style logo
Casas Del Toqui
Gran Toqui
Syrah
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, producing a rich harvest with balanced maturity.

Winemaker Vicente Johnson“Very intense purplish red color. Aromas of red fruits, spices, cassis, and leather. Full-bodied on the palate, with an interesting marriage of fruit and wood, it is a very complex wine. Long finish and great persistence. Serve with roast lamb and goat cheese.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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June Wine Club pairing recipe

CHICKEN CASSOULET

chicken cassouletINGREDIENTS:

• 4 slices bacon, preferably low sodium, cut crosswise into ½ inch strips
• 5 bone in chicken thighs (appx 2 lbs)
• 1 lb chicken sausages (Andouille or garlic/herb)
• 2 ½ cups white beans (great northern or cannellini), soaked overnight
• 1 large onion, minced
• 4 cups low-sodium chicken stock
• 5 cloves of garlic, minced
• 2 carrots, peeled and chopped into 2 inch pieces
• 1 stalk celery, chopped into 2 inch pieces
• 2 bay leaves
• 6 cloves
• 2 tsp chicken demi-glace (optional)
• 2 sprigs rosemary
• 2 sprigs parsley

DIRECTIONS:
• Preheat oven to 300°F.
• Spray cooking oil to coat a Dutch oven or similar size oven proof copper pan. Heat on medium high. Add the bacon and cook about 5 minutes per side until just starting to get crispy. Remove from pan and set aside on a plate with a paper towel.
• Add the chicken to the pan, skin side down. Cook for 6 to 8 minutes without moving to brown the chicken, then turn over to cook for a few more minutes. Remove the chicken and set aside on a platter.
• Add the sausage to the pan. Cook for about 5 minutes to brown, turning occasionally. Remove the sausages and set aside along with the chicken. Move the meat items to the fridge while you cook the beans.
• Add the onion to the pan, cook on medium for about 5 minutes until it begins to soften. Add the carrots, celery and garlic to the pan along with the beans. Stir to combine. Add the stock along with the bay leaves, cloves, rosemary, parsley and demi-glace (if using). Bring to a simmer, then reduce heat to low. Cover and cook the beans about 45 minutes, until just tender.
• Remove the cover from the pot. Use a slotted spoon to remove the carrots, celery, rosemary, parsley, bay leaves and cloves. Add the chicken thighs, sausage and bacon back to the pan. Stir to combine with the beans. Arrange the chicken so that the skin is facing upward near the top of the pan.
• Move the pan to the oven and cook uncovered for two hours. A bit of a crust should be starting to develop after two hours. Remove the pan from the oven, gently stir, and return to the oven.
• Continue cooking uncovered in the oven for two more hours, stirring to break up the crust every 30 minutes.
•After 4 hours total cooking time in the oven, let the cassoulet cook for 1 more hour undisturbed to let the crust build up a bit more. After 5 hours cooking time in the oven, your cassoulet should be ready to enjoy! Remove carefully from the oven, and scoop into bowls to enjoy with a Languedoc red wine. Bon appétit! © Photo and recipe courtesy of David at www.CookingChatFood.com

Bold_stickerDomaine De NizasDomaine De Nizas
Les Galets Dorés
Languedoc, France

Located near the medieval village of Pézenas in the heart of the Languedoc region, Domaine de Nizas was created in 1998, by John Goelet, an American descendant of a family of Bordeaux wine merchants. He gave Bernard Portet, of Clos Du Val fame, the mission of selecting the most promising terroirs around Pézenas to establish the estate. Portet acquired individual plots that represented different soil types ultimately creating a rich and diverse source of grapes for crafting artisanal wines of extraordinary quality and depth. Surrounded by garrigue (local wild herbs), the vineyard is a unique mosaic of three deep, well-drained soil types. River pebbles impart freshness and fine tannins while limestone creates powerful wines with red fruit aromas. Domaine De Nizas has been certified sustainable since 2007.

“Expressive, fleshy and fruity, this wine offers pleasant notes of ‘garrigue’. The palate is round and approachable, with flavors of dark fruit and herbs. This wine is ideal with roast rack of lamb with thyme or pork tenderloin casserole with braised vegetables.”  – Nathalie Arnaud-Bernard, winemaker.

Winemaker: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  60% Grenache, 25% Carignan, 15% Syrah
Analysis: 14% alcohol / volume