Alchemy Grenache

Posted on November 24, 2025 by mcginnessalex

DECEMBER WINE CLUB:

Alchemy Premium Wines
Grenache
Colchagua Valley, Chile

MELLOW WINE STYLE

This wine is exceptionally vibrant red in color with aromas of cranberries, sage, and spice. It has firm yet mature tannins, a result of ripe fruit from this thick-skinned Grenache and the gentle care given during the winemaking process.

WINE DETAILS:

Appellation: Colchagua Valley, Chile
Varietal: 100% Grenache
Alcohol: 14.1%
pH: 3.47
TA: 6.3 g/L
Residual Sugar: 0.2 g/L
Barrel Aging: 12 months in French Oak, 15% new
Production: 500 cases
Aging Potential: 6-8 years
Pairings: Pasta with cream sauces, rich cheese and mushroom risotto

WINEMAKING:
Alchemy Grenache is made from grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher, a de-stemmer or pumps and is bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 12 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability.

Mushroom Lasagna with Parmesan Béchamel

INGREDIENTS:

Mushroom Ragù
For the Parmesan Béchamel
- 6 tablespoons (3 ounces/ 84 rams) salted butter, cut into 6 pieces
- ¼ cup (30 grams) all-purpose flour
- 4 cups (1 quart) half and half
- ½ teaspoon ground nutmeg
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- 5 ounces (1 ½ cups) finely grated parmesan cheese
- ½ cup, packed chopped fresh Italian (flat leaf) parsley
For the Lasagna:
- 12 oven ready no-boil lasagna noodles or 1 pound fresh pasta dough, rolled into sheets
- 5 ounces (about 1 ½ cups) grated parmesan
- ¼ cup chopped parsley, for sprinkling over the top of the lasagna

DIRECTIONS:

Make the mushroom ragu. Mushroom ragu will take about an hour to prepare but can be made up to 5 days in advance.

Make the Parmesan Béchamel:

Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon)
Remove the saucepan from the heat and whisk in 4.5 oz grated Parmesan, stirring until the cheese is melted.
Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (Click here for notes for make-ahead instructions.)

Make the Lasagna:

Heat the oven to 350° F (176 °C). If using oven ready no-boil lasagna noodles, see the notes about pre-soaking them before layering them into the lasagna. If using fresh pasta, roll the pasta dough into thin sheets and then cut the sheets to fit the pan.
Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 1/3 of the noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
Layer #2: Add another layer of noodles. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
Layer #3: Lay the remaining noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of A Little and A Lot.

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Alchemy White Angel Sauvignon Blanc

Posted on November 24, 2025 by mcginnessalex

DECEMBER WINE CLUB:

Alchemy Premium Wines
White Angel
Casablanca Valley, Chile

SILKY WINE STYLE

This wine is pale green in color with aromas of white peach and minerals with fresh tropical fruit flavors, lively acidity and a long finish.

WINE DETAILS:

Appellation: Casablanca Valley, Chile
Varietal: Sauvignon Blanc
Alcohol: 13.1%
pH: 3.39
TA: 5.9 g/L
Residual Sugar: 0.2 g/L
Aging: 6-8 months in concrete eggs
Production: 500 cases
Aging Potential: 6-8 years
Pairings: Oysters, lobster, seafood risotto and creamy cheeses.

WINEMAKING:
Alchemy White Angel is made from Sauvignon Blanc grapes 100% harvested by hand and then whole cluster pressed. The grapes never touch a crusher, de-stemmer or pumps and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in concrete eggs, aged 6-8 months sur lees, settled and then racked using gravity.

Oysters Rockefeller

INGREDIENTS:

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
¼ cup Pernod
salt and pepper, to taste
dash red pepper sauce
2 tablespoons olive oil
¼ cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
rock salt
lemon wedges, for garnish
Mignonette Sauce:
- ¾ cup Champagne vinegar
- 2 shallots, minced
- 2 tablespoons cracked black peppercorns
- 1 tablespoon chopped chervil
- ½ lemon, juiced

DIRECTIONS:

For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450°F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the Mignonette sauce: In a small bowl whisk together all ingredients. Cover and chill one hour before serving with oysters.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Tyler Florence on the Food Network.

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December Wine Club Pairing Recipe

Posted on November 24, 2025 by mcginnessalex

DECEMBER WINE CLUB:

Alchemy Premium Wines
Grand Cuvée
Cachapoal Valley, Chile

BOLD WINE STYLE

This wine is exceptionally deep red in color with aromas of cassis, dark red fruits, tobacco and peppercorns. Its rich mouth feel and tannins provide weight to blend without drying tannins as a result of the gentle care given during the winemaking process.

WINE DETAILS:

Appellation: Cachapoal Valley, Chile
Varietal: 70% Carménère, 20% Syrah, 10% Malbec
Alcohol: 14.5%
pH: 3.61
TA: 5.3 g/L
Residual Sugar: 0.2 g/L
Storage: 18 months in French oak, 20% New
Production: 500 cases
Winemaking: Bottled unfined and unfiltered
Aging Potential: 8-10 years
Pairings: Grilled meats, pasta with red sauces, charcuterie and strong cheeses
Critical Acclaims: 93pts James Suckling; 92 pts Tim Atkin; Gold Medal Catador Awards, 94pts VinAU

WINEMAKING:
Alchemy Grand Cuvée is made from Carménère, Syrah and Malbec grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher or de-stemmer, and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro-presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 18 months aging.

Roasted Balsamic Brussels Sprouts

INGREDIENTS:

1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
4 ounces pancetta, sliced 1/4 inch thick, optional
¼ cup olive oil
1 ½ teaspoons kosher salt, or more or less to taste
½ teaspoon freshly ground pepper, plus more, to taste
1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic,

DIRECTIONS:

Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Alexandra Cooks.

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Premium Club

Posted on June 25, 2025 by mcginnessalex

Viña Quintay
Winemaker’s Experience Blend 2021
Casablanca Valley, Chile

BOLD WINE STYLE

Rich, blackberries with peppery spices and some dry-earth funk. Structured and full-bodied with juicy fruit, powerful, fine-grained tannins and a lengthy finish.

Varietal: 52% Malbec Maipo, 26% Cabernet Sauvignon, 13% Petit Syrah, 9% Syrah
Alcohol: 14% alcohol / volume
pH: 3.6
Total Acidity: 6.3 g/L expressed in tartaric acid
Residual Sugar: 3.7 g/L
Recommended Drinking: 60.8ºF-64.4ºF

HARVEST INFORMATION:
D.O.: Maipo / Casablanca Valley
Yield: 8 ton/ha
Harvest Type: Manual Harvest

WINEMAKING:
Stemming: 100%
Fermentation Period: 5 days
Fermented in: Stainless steel tank
Aging: 26 months in French oak

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

William Cole
Limited Edition
Bill Signature 2021
Casablanca, Chile

BOLD WINE STYLE

This red blend is of intense, bright and deep dark red color. Very complex on the nose with notes such as black fruit, spices, menthol and vanilla, which are highlighted. The palate is fresh, persistent and voluminous. The tannins are silky and distinguishable. It has great aging potential.

Varietal: 52% Malbec, 13% Petit Syrah, 9% Syrah, 26% Cabernet Sauvignon
Analysis: 14.6% alcohol / volume
pH: 3.46
Total Acidity: 6.3 g/L
Residual Sugar: 3.7 g/L
Food Pairing: Ideal to accompany meat, lamb and strong cheeses
Recommended Serving Temperature: 60.8ºF-64.4ºF
Critical Acclaim: 93 points – James Suckling

HARVEST INFORMATION:
D.O.: Maipo – Casablanca
Harvest: First half of April
Yield: 6 ton/ha
Harvest Type: Manual Harvest

WINEMAKING:
Stemming: 100%
Fermentation Period: 5 days
Fermented in: Stainless steel tanks
Aging: 26 months in French oak

ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.

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Viña Quintay Q Cabernet Sauvignon

Posted on June 25, 2025 by mcginnessalex

WINE CLUB:

Viña Quintay
Q Gran Reserva
Cabernet Sauvignon 2021
Casablanca, Chile

BOLD WINE STYLE

Intense burgundy red color, this Cabernet Sauvignon presents notes of black fruit, cassis and spices which are mixed with vanilla and mocha delivered by its aging in French oak barrels. In the mouth it is fresh, with rich acidity and powerful, soft and silky tannins. Of good volume and persistence.

WINE DETAILS:

Varietal: 100% Cabernet Sauvignon
Analysis: 14% alcohol / volume
pH: 3.6
Residual sugar: 1 g/l
Total Acidity: 6 g/l expressed in tartaric acid
Food Pairings: Ideal to accompany meats and mature cheeses.
Serving Recommendation: 60.8ºF-64.4ºF

WINEMAKING PRACTICES:

Stemming: 100%
Fermentation Period: 10 days
Fermented in: Stainless steel tank
Aging: 12 months in French Oak

HARVEST INFORMATION:

D.O.: Maipo
Harvest: First half of April
Yield: 6 ton/ha
Harvest Type: Manuel Harvest

Honey-baked plums with Mascarpone

INGREDIENTS:

6 large ripe plums, halved and destoned
2 tbsp clear honey
8 oz tub of mascarpone (or substitute with vanilla ice cream/yogurt)
1 tbsp chopped pistachios
3 vanilla Viennese thins biscuits (optional)

DIRECTIONS:

Preheat the oven to 350ºF. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender.
Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between plates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Tesco Real Food.

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William Cole Bill Chardonnay

Posted on June 25, 2025 by mcginnessalex

WINE CLUB:

William Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile

RICH WINE STYLE

Bright yellow Chardonnay with golden tones, brilliant and transparent, with soft notes of dehydrated apricot, buttery and nutty, perfectly assembled with subtle touches of vanilla. This wine is very fresh in the mouth, of pleasant acidity, unctuous, with great volume and persistence. Long finish.

WINE DETAILS:

Varietal: Chardonnay
Analysis: 13% alcohol / volume
Residual sugar: 2.5 g/l
pH: 3.2
Total Acidity: 6.9 g/l expressed in Tartaric Acid
Food Pairing: Ideal with quiches, white meats and aged white cheeses

WINEMAKING PRACTICES:

Stemming: 100%
Fermentation Period: 10 days
Fermented in: French barrel
Aging: 12 months in french oak barrels

HARVEST INFORMATION:

Date: First half of March
Yield: 8 ton/ha
Harvest type: Manual harvest

Easy Zucchini Corn Fritters with Creamy Dip

INGREDIENTS:

For Zucchini Fritters:

3 medium green zucchini
1 tsp salt
1 tbsp butter
2 ears of corn, 2 cups of corn kernels
1 large shallot, diced
3 garlic cloves, minced
1 large egg
¾ cup buttermilk
1 cup all-purpose flour
½ tsp baking soda
1 tsp salt
ground black pepper
½ tsp smoked paprika
1 cup grated parmesan cheese
1 ½ tbsp fresh chives, chopped
1 ½ tbsp fresh dill, chopped
2 to 3 cups canola oil, for frying

For Dipping Sauce:

1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp olive oil
juice from 1/2 lemon
2 to 3 garlic cloves, pressed or grated
½ tsp salt
ground black pepper
1 tsp onion powder
1 tbsp each: fresh chopped dill, fresh chives

DIRECTIONS:

Preparing the Zucchini:

You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.

Cooking the Corn:

For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Making the Batter:

In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

Frying the Fritters:

Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300°F to 325°F.
Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil. Usually fry about 8 or 9 fritters at a time, spacing them out as you drop in the batter.
Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.

Making the Dipping Sauce:

In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt), salt, pepper, onion powder, chives, and dill.
Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

Serving Suggestions:

These zucchini corn fritters will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.

Information & Photos © William Cole Vineyards – All Rights Reserved.
© Recipe courtesy of Tatyana’s Everyday Food.

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Wine Club Pairing Recipe

Posted on June 25, 2025 by mcginnessalex

WINE CLUB:

Viña Quintay
Gran Reserva
Q Blend Limited Collection 2020
Casablanca, Chile

BOLD WINE STYLE

Bright and deep dark red color with purple hues. Very complex on the nose, notes such as black fruit, spices and vanilla are highlighted. In the mouth, it is fresh, persistent and voluminous with velvety tannins. Good aging potential.

WINE DETAILS:

Varietal: 50% Malbec Maipo, 50% Syrah Casablanca
Analysis: 14.5% alcohol / volume
pH: 3.40
Residual sugar: 3.2 g/l
Total Acidity: 5.3 g/l expressed in tartaric acid
Food Pairings: Ideal to accompany red meats and mature cheeses.
Serving Recommendation: 60.8ºF-64.4ºF
Critical Acclaims: 92 points, James Suckling

WINEMAKING PRACTICES:

Stemming: 100%
Fermentation Period: 8 days
Fermented in: Stainless steel tanks
Aging: 14 months in French Oak

HARVEST INFORMATION:

Yield: 8 ton/ha
Harvest Type: Manuel Harvest

Flank Steak with Corn Salsa

INGREDIENTS:

Steak

1-½ up to 2 pounds flank steak
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon paprika
1 tablespoon ground chili powder
1-½ teaspoons salt
1-½ teaspoons pepper
1-½ tablespoons light brown sugar firmly packed
2 tablespoons olive oil divided

Corn Salsa

3 ears sweet corn
olive oil
salt and pepper
1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
¼ cup finely diced red onion
¾ cup finely diced red bell pepper
1/3 cup finely chopped cilantro plus more for serving if desired
1 teaspoon ground cumin
1 tablespoon finely minced jalapeño
1 tablespoon minced garlic
2 limes plus more lime wedges for serving if desired
1 to 2 tablespoons olive oil
¼ teaspoon crushed red pepper flakes, optional

DIRECTIONS:

Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill.
Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
Steak: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain.
While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, ¼ cup lime juice, cumin, minced jalapeño, minced garlic, and, if desired, crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste. Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Chelsea Messy Apron.

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Calyptra Mosaiko Pinot Noir

Posted on December 26, 2024 by mcginnessalex

JANUARY WINE CLUB:

Calyptra Vineyards & Winery
Mosaiko Pinot Noir
Alto Cachapoal, Chile

MELLOW WINE STYLE

Ruby color with violet reflections. The nose with aromas of fresh cherries and plums, forest fruits, a touch of black currant, herbs and a mineral finish. The palate is fresh, with round, soft tannins and good acidity. Juicy and fruity with varietal expression. An elegant, fresh Pinot Noir with mineral character.

Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Appellation: Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes in a ravine in the Andean foothills of the Cachapoal valley. The grapes are hand-harvested into 12-kg boxes. Mosaiko Pinot Noir is aged in stainless steel tanks for six months. Then it is bottled and it will spend at least six more months before it is released to market.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Try this wine with the following recipe…

Balsamic Black Pepper Cherry Glazed Salmon

INGREDIENTS:

1 cup deep red cherries, pitted and sliced into quarters
⅓ cup brown sugar
¼ cup balsamic vinegar
½ teaspoon coarse salt
½ teaspoon coarse ground black pepper
1 tablespoon red wine vinegar
¼ cup dry white wine
6 salmon fillets (about 4 ounces each)

DIRECTIONS:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a non-stick mat.
Place the cherries, brown sugar, balsamic vinegar, salt, pepper, vinegar, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar.
Reduce the heat to a simmer and cook for 5-7 minutes, or until sauce has reduced and is thick enough to coat the back of a spoon. Remove from heat.
Lay the salmon fillets out on the prepared baking sheet, spacing them about 2″ from each other.
Portion out about 2 tablespoons of the glaze into a separate cup (to avoid cross contamination or glaze touching raw fish and cooked fish) and brush the glaze on to the salmon fillets, coating each one thoroughly.
Bake on the top rack of the preheated oven for 8-12 minutes, or until the fish flakes easily with a fork. Take care to not overcook. Remove from the oven. Move fish to a serving platter and spoon the remaining glaze generously over the fish.

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Calyptra Mosaiko Sauvignon Blanc

Posted on December 26, 2024 by mcginnessalex

JANUARY WINE CLUB:

Calyptra Vineyards & Winery
Mosaiko Sauvignon Blanc
Alto Cachapoal, Chile

CRISP WINE STYLE

Mild yellow in color, this wine has a fresh nose with citrus and floral notes of lime, green pear and white flowers. The palate is juicy with vibrant acidity. It has a great volume and a long aftertaste, with a fresh and elegant finish.

Varietal: 100% Sauvignon Blanc
Analysis: 13% alcohol / volume
Appellation: DO Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes, immersed in the Alto Cachapoal Valley. Hand-harvested in 12 kg boxes, Mosaiko Sauvignon Blanc is born from a combination of Sauvignon Blanc quarters, each contributing its own expression. Once in the winery and after a selection of clusters and destemming, they take the grapes to the press, where they do a soft press, to obtain the must. Alcoholic fermentation is carried out in stainless steel tanks at low temperatures, between 57.2ºF and 60.8ºF, over an average period of 20 days. Malolactic fermentation is not carried out. It is aged for six months in stainless steel tanks with its own lees. Once bottled, the wine is aged for a minimum of six months in bottle prior to release.

Try this wine with the following recipe…

Goat Cheese Salad with Arugula

INGREDIENTS:

Garlic Butter Croutons

2 Tablespoons salted butter
1 clove garlic pressed
2 cups ¾ inch stale bread pieces about 3 ounces

Honey Balsamic Vinaigrette

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic pressed
¼ teaspoon salt
¼ teaspoon fresh cracked black pepper

Salad

6-7 pieces bacon
5 ounces plain goat cheese (chévre)
7 ounces arugula
2/3 cup sliced strawberries
½ cup candied pecans
1/3 cup dried sweetened or unsweetened cranberries
1/3 cup diced red onion

DIRECTIONS:

Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.
Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.
Place the bread pieces on a baking sheet lined with parchment paper in a single layer.
Bake for 10-12 minutes, tossing halfway through. Set aside to cool.
In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.
Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.
Use a fork to crumble the log of goat cheese into large pieces.
Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.

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January Wine Club Pairing Recipe

Posted on December 26, 2024 by mcginnessalex

JANUARY WINE CLUB:

Calyptra Vineyards & Winery
Mosaiko Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Violet-ruby in color. The nose reveals fresh red and black fruit aromas like cherries, plums and fruits of the forest, along with a floral hint. In the mouth, this wine is juicy with smooth tannins and medium body. The finish is well-balanced and presents notes of sweet red fruit. This wine is very approachable and a great option for sharing.

Varietal: 100% Cabernet Sauvignon
Analysis: 14% alcohol / volume
Appellation: DO Alto Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes from a ravine in the Andean foothills of the Cachapoal Valley. The grapes were hand-harvested into 12-kg boxes. Following cluster selection, they were destemmed and fell directly into the stainless steel tank without the use of pumps. A 3-day pre-fermentative maceration was followed by alcoholic fermentation for 10 days at a temperature of between 64.4ºF and 68ºF. Ninety percent of the wine remains in stainless steel for the malolactic fermentation, while the other 10% is racked into third-use French oak barrels. The wine is aged for at least six months and then bottle-aged for a further six months prior to release.

Mosaiko is a blend from blocks of Cabernet Sauvignon, with each contributing different characteristics to achieve a youthful wine that is characteristic of the region.

Try this wine with the following recipe…

Grilled Portobello Steaks with Chimichurri and Onion Strings

INGREDIENTS:

Chimichurri (makes 1 cup)

2 tablespoon finely chopped shallots
½ cup finely chopped packed flat leaf parsley
4 garlic cloves, minced
1 tablespoon finely chopped fresh oregano (or 2 teaspoon dried oregano)
2 tablespoon red wine vinegar
2 tablespoon lemon juice
⅓ cup olive oil
1 to 2 teaspoon spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
sea salt and ground black pepper, to taste

Grilled Portobello Steaks

6 portobello mushroom caps
½ cup vegetable oil
2 tablespoon low-sodium soy sauce or tamari
2 teaspoon liquid smoke

Mushroom “Steak” Spice

2 tablespoon mustard seed, slightly crushed in mortar & pestle
2 tablespoon granulated garlic
2 tablespoon dill weed
2 tablespoon brown sugar
2 teaspoon kosher salt
2 teaspoon dried minced onion flakes
2 teaspoon dried minced garlic flakes
2 teaspoon whole black peppercorns, crushed in mortar & pestle (or ground black pepper)

DIRECTIONS:

Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
Trim the stems from the mushroom caps.
In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter.
Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.
If you have another cast iron, you can place it on top of the mushrooms while grilling to help press the moisture out. See the recipe from Hot for Food for further instructions.

Join 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 >

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Try this wine with the following recipe…

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JANUARY WINE CLUB:

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Try this wine with the following recipe…

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JANUARY WINE CLUB:

Calyptra Vineyards & WineryMosaiko Cabernet SauvignonAlto Cachapoal, Chile

Try this wine with the following recipe…

Grilled Portobello Steaks with Chimichurri and Onion Strings

Share this:

Alchemy Premium Wines
Grenache
Colchagua Valley, Chile

Alchemy Premium Wines
White Angel
Casablanca Valley, Chile

Alchemy Premium Wines
Grand Cuvée
Cachapoal Valley, Chile

Viña Quintay
Winemaker’s Experience Blend 2021
Casablanca Valley, Chile

William Cole
Limited Edition
Bill Signature 2021
Casablanca, Chile

Viña Quintay
Q Gran Reserva
Cabernet Sauvignon 2021
Casablanca, Chile

William Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile

Viña Quintay
Gran Reserva
Q Blend Limited Collection 2020
Casablanca, Chile

Calyptra Vineyards & Winery
Mosaiko Pinot Noir
Alto Cachapoal, Chile

Calyptra Vineyards & Winery
Mosaiko Sauvignon Blanc
Alto Cachapoal, Chile

Calyptra Vineyards & Winery
Mosaiko Cabernet Sauvignon
Alto Cachapoal, Chile