Tag Archives: Chimichurri

January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Bold wine Style logoCalyptra_Mosaiko-Cabernet-Sauvignon-2023-tech_sheetCalyptra 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.

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…

portobello-mushroomsGrilled 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:

  1. 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.
  2. Trim the stems from the mushroom caps.
  3. In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
  4. Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
  5. 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.
  6. 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.
  7. 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.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of Hot for Food by Lauren Toyota.

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