Around the World in 48 Sips!

Passport-48sips

Passport_shadowJoin us in 2015 as we embark on a virtual wine tour around the world. Each month, we will host an education class, focusing on different wine regions around the world. We are kicking off our ‘Passport Series’ with a Chilean Wine Education class.

During each class we will discuss the wine history of the region, appellations within that area, the typical grape varietals of that region, and tasting 6 different wines from that area.

StamperYou will receive a tasting Passport at your first class.  Upon completing the class, we will stamp your passport, acknowledging your attendance.  Attend all 8 classes and receive 8 stamps in your passport.  The more you learn, the more rewards* you earn!

LEARN MORE, EARN MORE:

3 stamps in passport = Free Wine Tasting for 2 people
6 stamps in passport = Free Wine Tasting for 4 people
8 stamps in passport = Free Wine Tasting for up to 20 people

2015 Passport Tasting classes:

January  – Chile
February – Tuscany, Italy
March  – Germany
April  – Mendoza, Argentina
May – New Zealand
June, July, August – school is out (no classes)
September – Napa Valley, California
October 20 – Washington State
November 17 – Champagne, France

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Please RSVP at your local WineStyles location. Seating space is limited, so make your reservation as soon as possible.

 

*Please note, rewards may vary at different WineStyles locations. Offer void where prohibited by state or local alcohol laws.  See your local WineStyles Tasting Station for details.

Chilean Shrimp with Matetic Sauvignon Blanc

Gambas Pil Pil (Chilean Shrimp)

INGREDIENTS:shrimp
• 10 cloves garlic, peeled and slightly crushed
• 1/2 cup grapeseed oil or olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
• 3 tablespoons pisco or brandy
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges, for serving

DIRECTIONS:
Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges. Makes 6 servings.  Recipe compliments of AllRecipes.com

WC_Jan_2014_EQ_BottleMatetic EQ Coastal
Sauvignon Blanc
San Antonio D.O., Chile
Silky_Sticker

“Smoke, Meyer lemon and grapefruit notes play out in this crisp yet concentrated white, with layers of spice and flint adding range to the solid finish.” 90 pts. Wine Spectator

Winemaker: Julio Bastias
Appellation: San Antonio D.O., Chile
Varietal:  100% Sauvignon Blanc
Analysis: 14.0% alc/vol
Critical Acclaim: 90 pts. Wine Spectator 2012
94 pts. Years Best Wine & Spirits 2011
91 pts. Editors Choice Wine Enthusiast 2011
90 pts. Wine Advocate 2010

Chilcas Pairing Recipe

Pan-Roasted Chicken
panroastedchicken

INGREDIENTS:
• Extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• Leaves from 2 small sprigs fresh rosemary
• 1 whole chicken, quartered (about 3 pounds)
• Salt and freshly ground black pepper
• 3/4 cup chicken stock
• 1/2 lemon, juiced

DIRECTIONS:
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.

Take the pan out of the oven. Remove the chicken and prosciutto from the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. Serves 4.  Recipe compliments of Tyler Florence, Food Network.

WC_Jan_2014_Chilcas_bottleChilcas Single Vineyard
Cabernet Franc
Maule Valley, Chile

Bold_stickerClean and bright, with an outstanding deep ruby-red color. The nose is intense, with notable fruit aromas of strawberry, black cherry, and blueberry accompanied by spicy aromas that recall bay leaf, white pepper, and an interesting hint of tobacco. The voluminous palate has smooth, elegant tannins and a tremendously long finish.

Winemaker: Camilo Viani
Appellation: Maule Valley, Chile
Varietal:  87% Cabernet Franc, 6% Malbec, 4% Cabernet Sauvignon, 3% Petit Verdot
Analysis: 13.7% alc/vol