Zinfandel Wine Cupcakes

Posted on January 30, 2016 by WineStyles Tasting Station

INGREDIENTS:
• 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
• ¾ cup water
• ¼ cup Zinfandel wine
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup miniature semisweet chocolate chips
FROSTING:
• 6 cups powdered sugar
• 1/3 cup butter, softened
• 1/3 cup unsweetened baking cocoa
• 1/8 teaspoon salt
• ¼ cup Zinfandel wine
GARNISH:
• Chocolate curls and/or Valentine candies

DIRECTIONS:Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, ¼ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ¼ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls and /or Valentine candies.
24 servings. Recipe courtesy of Betty Crocker.

Cline Family Cellars
Zinfandel
Sonoma County, CA

Occupying 50 acres in the heart of Sonoma Valley, the Indian Springs Vineyard produces the grapes for Cline Cellars Sonoma Zinfandel. The vineyard sits on the west side of the Valley of the Moon, near Kenwood, California, and the vines are currently being converted from trellis to head-training and are lightly irrigated. This region of central Sonoma County is known for its rich, loamy soil, and the resulting fruit has big berry flavors and firm tannins. Individual lots of fruit for this Zinfandel were harvested separately according to ripeness and balance of acidity. This wine pairs well with pork shoulder, roasted root vegetables, or red curry chicken.

Winemaker, Charlie Tsegeletos

“This Sonoma Zinfandel shows concentrated spicy strawberry, firm tannin structure and a balanced acidity. It has a mouth coating richness and depth and a subtle vanilla quality that compliments the dark fruit flavors.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, CA
Varietal Blend: 100% Zinfandel
Analysis: 16.0% alcohol / volume, 3.85 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

Posted on December 31, 2015 by WineStyles Tasting Station

INGREDIENTS:

• ¼ lb. parsnips, peeled and cut into 2” x ¼” sticks
• ¼ lb. carrots (3 or 4), peeled and cut into 2” x ¼” sticks
• ¼ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• ¼ lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 tsp. grated fresh ginger
• 1 ¼ Tbs. pure maple syrup

DIRECTIONS:
Heat the oven to 425ºF. Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them out, so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm. Serves 4. Recipe courtesy of FineCooking.com , Eva Katz, Issue 55

Scheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA

The namesake Metz Road runs alongside Scheid Family Wines’ Riverview Vineyard, the site of their Estate grown Chardonnay. Located in the northernmost vineyard in Monterey County, Riverview is located two miles southeast of Soledad and adjacent to the Pinnacles, nestled on a bench overlooking the Salinas River. The bench location aids in creating excellent air flow and maximizes available sunlight and allows the fruit to ripen slowly and evenly. Riverview is an ideal site for ultra-premium Chardonnay with a Burgundian flavor profile. The cool climate produces a steely style, with distinct notes of minerality.

“Juicy red apples, citrus and bright tropical fruit greet the nose, followed by lilting aromas of vanilla and toasty oak. The palate delivers concentrated apple and pear flavors with a distinct mineral component. Beautifully balanced, the well-integrated oak doesn’t overpower and a soft, full mouthfeel is complemented by balanced acidity.”, Dave Nagengast winemaker.

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal: 100% Chardonnay
Analysis: 13.3% alcohol / volume, 3.35 pH, 3.3 g/L RS
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

December Wine Club pairing recipe

Posted on December 1, 2015 by WineStyles Tasting Station

Chateau Macay
Merlot, Cabernet Franc, Cabernet Sauvignon
Cotes de Bourg, France

The vineyard of Château Macay is situated in Samonac, in the heart of the Côtes de Bourg appellation, 30 km from Bordeaux, on the right bank of Gironde estuary. The name Macay comes from the patronymic of a Scottish officer’s surname, Mac Kay. The castle Macay was founded by the Gagnernot family in 1740. In 1850, this property was part of seven adjacent farms and a real wine village with a cellar on two floors, its cooper’s trade was surmounted by a tower. The “Forge de Macay” was the central point of the property. In 2012, Frédérique and Hervé Descourviéres became the proud new owners of Château Macay.

“This wine has a very beautiful intense, clear garnet red color. It offers a rich nose of aromatic blackberry fruits and grilled spicy notes. Its palate is generous and aromatic, soft and fresh with excellent balance, elegant tannins and spicy notes on the finish. Pairs perfectly with toasted lamb skewers or lamb chops” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Cotes de Bourg, France
Varietal Blend: 40% Merlot, 30% Cabernet Fran, 30% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Lamb Curry with Basmati Rice

INGREDIENTS:
• 2 tbsp vegetable oil
• 2 lbs (900g) lamb fillet, cut into 1” cubes
• 6 large tomatoes, roughly chopped
• 2 onions, roughly chopped
• 3 garlic cloves, peeled and crushed
• 2 green chillies, finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp ground turmeric
• 1/2 tbsp ground cumin
• 1 tbsp chilli powder
• 1 tbsp plain flour
• 14 fl. oz. (400ml) coconut milk
• 1 pint (600ml) chicken stock
• 9 oz. (250g) baby spinach leaves
• 1 pomegranate, seeded
• 7 oz (200g) plain yogurt
• salt and freshly ground black pepper
• steamed basmati rice, to serve

DIRECTIONS:
• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden brown all over, then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. Add all the turmeric, garam masala, cumin and chili powder and fry, stirring well, for one minute. Add the flour and cook for a further minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
• Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. Add the yogurt, season to taste, with salt and freshly ground black pepper and stir well. Serve on warmed plates with steamed basmati rice on side. Recipe courtesy of Vinadeis.

November Wine Club pairing recipe

Posted on October 29, 2015 by WineStyles Tasting Station

Spanish Turkey Meatball Stew

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• Kosher salt
• 1 teaspoon smoked paprika
• 1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
• 2 cups low-sodium chicken broth
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 ½ pounds lean ground turkey
• ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
• Freshly ground pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Corona de Aragon
Reserva
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707. The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

“Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color. Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“, Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend: Tempranillo, Cabernet Sauvignon
Analysis: 13% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Lamb Chops with Balsamic Reduction

Posted on October 1, 2015 by WineStyles Tasting Station

INGREDIENTS:
• ¾ teaspoon dried rosemary
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (¾ inch thick)
• 1 tablespoon olive oil
• ½ cup minced shallots
• 1/3 cup aged balsamic vinegar
• ¾ cup chicken broth
• 1 tablespoon butter

DIRECTIONS:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Wine by Joe
Joe Rojo Red Blend
Applegate, Oregon

Nature, Nurture and Artistry… Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing. He fervently believes that the quality of wine starts in the vineyard; therefore, so does he. From early spring until harvest, Joe scrutinizes the vines, selecting the best sites and clones, as well as crop loads with the objective to produce wines true to their varietal character with as much depth, elegance, opulence and balance of flavor possible. His wines are beautifully fruited, rich with aromas and often have a faint impression of sweetness on the palate due to ripe tannins and fruit. Creating his dreams through pure drive and an insatiable passion for his art, Joe will continue to produce excellence and value through each of his distinct labels.

“Aging in neutral oak barrels keeps this wine focused on fruit. Ripe, dark berried fruits with complex earth and spice undertones. A warm growing season has resulted in this easy drinking, full-bodied red wine.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate, Oregon
Varietal Blend: 40% Tempranillo, 30% Zinfandel, 30% Merlot
Analysis: 14.3% alcohol / volume, 3.92 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Oregon Salmon Patties

Posted on September 30, 2015 by WineStyles Tasting Station

INGREDIENTS:
• 1 (14.75 oz) can salmon
• 2 tablespoons of butter
• 1 onion, medium, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• ½ cup fresh parsley, chopped
• 1 teaspoon dry mustard
• 3 tablespoons shortening

DIRECTIONS:
Drain the salmon, reserving ¾ cup of the liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side. Recipe courtesy of Allrecipes.com

Wine by Joe
Dobbes Viognier
Applegate Valley, Oregon

Dobbes’ objective when making Wine By Joe is to produce approachable wines that are true to their varietal character and accurate representations of the Oregon terroir. Far more effort is expended on site selection, with the singular focus of sourcing fruit that expresses true varietal character while promising depth, elegance and balance. This all takes place at Dobbes Family Estate in Dundee, Oregon’s first LIVE (Low Input Viticulture and Enology) certified winery. Nature, Nurture and Artistry…Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing.

“Stone fruit aromas and flavors of ripe peach, apricot, golden raspberries and candied orange mingle with notes of honeysuckle and Daphne blossoms. Lovely floral complexity. The wine finishes with medium length balanced by bright acidity.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate Valley, Oregon
Varietal Blend: 100% Viognier
Analysis: 13.1% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

October Wine Club pairing recipe

Posted on September 30, 2015 by WineStyles Tasting Station

Granny Smith Apple Chutney

INGREDIENTS:
• 3 Granny Smith apples sliced into 1 inch wedges
• 2 tbsp butter
• 1 cup raisins or dried cranberries
• ¼ cup sugar
• 1 cup water
• 1 tbsp cinnamon
• 1 tsp nutmeg

DIRECTIONS:
In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

Wine by Joe
Dobbes Syrah
Willamette Valley, Oregon

Though a small-town boy raised in Willamette Valley, Joe Dobbes’ wine calling originated far from his home country. Stints in the Nahe and Burgundy regions in France provided Joe with a solid foundation in the Old World of winemaking, before returning to the U.S. and eventually beginning Joe Dobbes Wines in 2002. Today, he has succeeded in building one of the most well-established wine companies in Oregon. The estate vineyards cover some 214 acres in Willamette Valley and, in addition, Joe works closely with a number of elite Oregon vineyards to release single-vineyard wines and masterful cuvées under three labels – Dobbes Family Estate, Jovino and Wine By Joe, the last of which was named the #1 Hot Small Brand of 2011 by Wine Business Monthly.

“20 months in neutral barrels has refined the tannins and created a full mid-palate with a smooth finish. This fruit driven Syrah expresses a full spectrum of bright red to dark berry fruits. Floral and earth driven accents keep this food friendly wine alluring” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Willamette Valley, Oregon
Varietal Blend: 100% Syrah
Analysis: 13.7% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Chateau Rouviere Wine Pairing Recipe

Posted on September 1, 2015 by WineStyles Tasting Station

Braised Beef & Carrots

INGREDIENTS:
• 2 lbs (1 kg) stewing beef
• 2 onions
• 1 slice belly pork, diced
• cooking fat
• 1 small can tomato purée
• bay, thyme, sage
• 1 cube beef stock
• 2 garlic cloves
• 6 carrots, peeled and sliced
• salt and pepper to taste

DIRECTIONS:
Cut the meat into equal pieces. Heat the fat, and then sauté the meat in a cast iron casserole dish.

Once all of the meat pieces are browned on all sides, remove them from the casserole, and brown the chopped onions and diced belly pork.

Dissolve the beef stock cube in ¼ liter (2 cups) of water.

Put the meat back into the casserole, pour in the stock, tomato purée, peeled and sliced carrots, garlic and herbs.

Season with salt and pepper, stir and leave to stew for 90 minutes on low heat. Serves: 6. Recipe courtesy of Vinadeis Winery, France.

Chateau Rouviere
Grenache, Syrah, Mourvedre
Minervois, France

At Landure, in the cradle of Cathar history, Marielle and Luc Rouvière are perpetuating the family tradition. “We also unearthed fragments of Gallo-Roman amphorae which were used to transport wine by ship,” explains Luc Rouvière. In 1649, the Abbey of Fontfroide sold the estate’s land to one of Luc’s ancestors. More than two hundred years later, Luc’s great-great-grandfather founded the Château in 1870, during the region’s golden age of wine-making. The Minervois appellation was recognized in 1985 and Luc and Marielle moved to the estate in order to continue its conversion. In 1998, Val d’Orbieu selected the couple for their top quality wines matured in oak barrels, firmly establishing their reputation. This GSMC pairs well with red meats, game and cheeses.

“Lovely deep dark ruby color. A subtle nose of blackberry, raspberry and garrigue aromas. On the palate this wine is harmonious with soft tannins and spicy finish.” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Minervois, France
Varietal Blend: 40% Grenache, 40% Syrah, 10% Mourvedre, 10% Carignan
Analysis: 13% alcohol / volume, 3.5 pH, 6.3 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Grenache Blanc Pairing Recipe

Posted on August 31, 2015 by WineStyles Tasting Station

Fish Lasagna
INGREDIENTS:

• Lasagne sheets
• 18 – 21 oz (500-600g) varied fish fillets (salmon, mackerel, Pollack, etc).
• 2 jars tomato sauce (home-made tomato sauce is best)
• 1 tub of soft cream cheese flavored with tomato
• 2 tablespoons crème fraiche (thick, heavy creme with buttermilk)
• 2 tablespoons mustard
• grated Gruyère (or mozzarella)
• salt and pepper

DIRECTIONS:
Cook the fish in a court-bouillon or steam it (or even microwave it). Mix the flaked fish with cream cheese, mustard and crème fraiche, season with salt and pepper.

Start to assemble the lasagne; a layer of tomato sauce, a layer of fish mixture, a layer of lasagne sheets….and repeat the process.

Finish with a layer of tomato sauce and sprinkle over grated Gruyère or mozzarella.

Bake in the oven at 390°F (200°c) for around 35 minutes. Serves 4. Recipe courtesy of Vinadeis of France.

Tour de Montredon
Grenache Blanc
Corbieres, France

The Montredon Cooperative Winery was established in 1938. It is situated in a splendid location of the Corbieres region amidst impressive surrounding hills. The vineyards cover 8 hectares near the Labade Hills. The parcels are sheltered from the wind; this enables the grapes to reach exceptional levels of maturity and concentration. The vines are grown on a mosaic of terroirs with many geological nuances – limestone, clay, shale and pebble. Winemaker Dauga, can also be viewed as an artist and an author, expressing the terroir and producing real, authentic, well-made styles of wine. Enjoy this Grenance Blanc with fish, shellfish and seafood.

“A beautiful pale yellow color. The nose developed aromas of flowers and anise. Fresh and fruity, this wine is long and rich on the palate”, winemaker Olivier Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend: 60% Grenache Blanc, 20% Roussanne, 20% Marsanne
Analysis: 12% alcohol / volume, 3.1 pH, 6.9 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

September Wine Club pairing recipe

Posted on August 31, 2015 by WineStyles Tasting Station

Pork Chops with Dijon Sauce
INGREDIENTS:
• 1 tbsp butter
• 1 tbsp olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 ½ inch thick
• salt
• freshly ground black pepper
• ½ cup chopped shallots or green onions
• 1 cup dry white wine
• ¾ cup chicken stock*
• ¾ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp chopped parsley (optional)
*For gluten-free, use homemade chicken-stock or gluten-free packaged stock

DIRECTIONS:
Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium-high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med-high heat until softened, about 1 minute. Add ¼ cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more,until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisking the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve. Serves 4. Recipe courtesy of Simply Recipes.

Chateau de Jonquieres
Cuvee Eole Grand Reserve
Grenache Syrah
Corbieres, France

Located just outside Narbonne (ancient capital of a Gallo-Roman province), Château de Jonquières stands in the middle of the Mediterranean scrubland. The vineyard is classified as appellation Corbières, a land of gorges and wild hills, a landscape of contrasts with rocks sculpted by the wind. Château de Jonquières is the property of Val d’Orbieu. Olivier Dauga, winemaker, accompanies winegrowers and oenologists to create these exceptional cuvées to embody the values of character, dynamism, roots and generosity in these wines, a pure product of the viticulture of the Languedoc. We invite you to discover these black diamonds, the first in a long line of exceptional vintages from Val d’Orbieu. Pairs well with pork roasted herbs, steak au poivre, or rabbit with mustard.
“With a beautiful deep ruby color, this wine offers a fine, delicate nose with aromas of red berries and a hint of oak. Clean and elegant on the palate, it reveals classic fruit flavors and soft notes of spices and oak”, winemaker Olivia Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend: 59% Grenache, 41% Syrah
Analysis: 14.5% alcohol / volume, 3.6 pH, 6.2 g/l TA
Critical Acclaim: 87 pts. Robert Parker’s Wine Advocate 2014. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

WineStyles Tasting Station

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Tag Archives: cooking with wine

Zinfandel Wine Cupcakes

Cline Family Cellars
Zinfandel
Sonoma County, CA

Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

Scheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA