Domaine De Lilotte Bordeaux

Bowl,With,Delicious,Meatballs,On,TableBest Ever (Easy) Baked Meatballs

INGREDIENTS:

  • 1 pound lean ground beef
  • ½ cup onion finely chopped
  • ¼ cup dried bread crumbs
  • 2 garlic cloves minced
  • 1 egg
  • ¼ cup parmesan cheese finely grated
  • 3 Tbsp. ketchup
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)

DIRECTIONS:

  1. Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
  2. Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
  3. Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
  4. Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

© Recipe courtesy of Jenn of Yummy, Healthy, Easy.

JANUARY WINE CLUB:

Mellow style logoDomaine_Lilotte-bottleDomaine de Lilotte
Merlot, Cabernet Sauvignon, Cabernet Franc
Bordeaux, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and spicy aromas when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now or lay down for 2 or 3 more years.

Varietal: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc
Analysis:
13.00% alcohol / volume
pH: 3.58
Appellation: Bordeaux
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
Pairing: Great with pork chops and a nice honey mustard sauce

WINERY NOTES:

In the Vineyard: The Domaine de Lilotte is located in the village of Tauriac, in Côtes de Bourg wine region, to the north of Bordeaux.  Produced by a 4th generation family, the estate was added to the Haut-Maco family business in the 1970s. Domaine de Lilotte is a clos of just 13 hectares on a clay, alluvium, and sand soil located near the river. The average age of the vines is 25 years old and grass is grown between the rows to create competition for the plants. Vines are de-leafed on the east side in July. Since 2018, the farm has been Certified HVE 3 (“Haute Valeur Environnementale Niveau” 3 or “High Environmental Value” Level 3) – the highest level possible in this French environmental certification.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the Malolactic Fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Photos and information © Domaine de Lilotte – All Rights Reserved.


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January Wine Club Pairing Recipe

Homemade,Blackened,Salmon,Served,With,Cilantro,Lime,RiceBlackened Salmon

INGREDIENTS:

  • 4 6-ounce salmon fillet portions skin-on
  • 1 tablespoon paprika
  • 1 teaspoon light or dark brown sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter

DIRECTIONS:

  1. Place the salmon on a large plate, flesh-side up, and pat dry.
  2. In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
  3. In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
  4. Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
  5. Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
  6. Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

© Recipe courtesy of Well Plated by Erin Clarke.

JANUARY WINE CLUB:

Mellow style logoChateau-Govain-bottleChateau Govain
Merlot
Côtes de Bourg, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.

Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis:
13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar

WINERY NOTES:

In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg.  Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Information © Chateau Govain – All Rights Reserved.


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December Wine Club pairing recipe

December Wine Club WineStyles

MACAY-bowChateau 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.

winemaker-Olivier-Dauga

“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

Lamb-curry-recipeINGREDIENTS:
• 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.