Marfil Blanc Sec

Paella-7

© Photo by Lauren Allen

Spanish Paella

INGREDIENTS:

  • 1/4 cup extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 onion, diced
  • 1 bell pepper, diced (or try ½ red and ½ green)
  • 4 cloves Garlic
  • 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
  • bay leaf
  • 1 teaspoon paprika (sweet or smoked)
  • 1 pinch saffron threads*
  • salt and pepper
  • ¼ cup white wine
  • 4 boneless, skinless chicken thighs, cut into pieces*
  • ¼ cup flat leaf parsley chopped, divided
  • 2 cups Spanish Rice*
  • 5 cups chicken broth*
  • ½ cup frozen Peas
  • ½ lb. jumbo shrimp or prawns , about 12 – peeled, tail on
  • ½ lb. mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • lemons, for garnish

DIRECTIONS:

  1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  7. Garnish with fresh parsley and lemon slices. Serve.

© Recipe courtesy of Lauren Allen from Tastes Better from Scratch.

OCTOBER WINE CLUB:

Crisp Wine StyleAlella Vinicola Marfil whiteAlella Vinícola
Marfil Blanc Sec
Alella, Spain

CRISP WINE STYLE

The Marfil Blanc Sec is bright straw and light golden in color. It has an intense nose with herbal notes of mint, lime and fresh apple. The palate has good length and a bold texture with fine extract, acidity, herbal spiciness, and notes of crispy fruit.

Varietal: 100% Pansa Blanca
Vineyard: Viña Rials
Analysis: 13.5% alcohol / volume
Aging: 6 months on lees
Yield: 25 Hl/Ha
Vine aged: 22 Years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, EST
Soil: Granites (“saulo”)
Climate: Maritime Mediterranean
Aging Potential: Drink now or mature for up 4 years
Annual Production: 11,000 bottles
Winemaker: Xavier Garcia
 
WINEMAKER NOTES:
“Marfil SEC is one of our white wines that has been sold worldwide for one hundred years. In the past, it used to be produced and aged in large capacity wooden casks for more than three years, so Pansa Blanca acquired a very unique bouquet which was highly valued during most of the 20th Century. In the last few decades, the market tendencies have gradually had an influence on the vinification techniques of this wine, and the aging in wood slowly but surely disappeared.  This paved the way for giving prominence to the fruit, Pansa Blanca, which, without losing its fullness on the palate, gained in primary freshness and aromas of fresh white, aniseed-flavored, floral and sweeter fruit.” – Alella Vinícola
 
Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery established in 1906, and Marfil has been the symbolic brand of the cellar since the 1920’s. In the 20th century, it was considered ‘the’ white wine of Barcelona and was exported worldwide. Today, most of the vineyards used are located in the town of Alella, about 9 miles north of Barcelona. The winery works to minimize the environmental harmful effects that many food and beverage companies can generate. For 20 years, all grapes that enter their cellar are free of herbicides, insecticides and inorganic fertilizers. Learn more here.
 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Craftwork Sauvignon Blanc

Easy-Shrimp-Ceviche-Recipe-2

© Photo by The Suburban Soapbox

Easy Shrimp Ceviche Recipe

INGREDIENTS:

  • 1 lb. cooked shrimp, peeled and deveined
  • ¼ cup fresh lemon juice, about two lemons
  • ¼ cup fresh lime juice, about 3 limes
  • ½ cup fresh squeezed, orange juice
  • 4 whole plum tomatoes, seeds removed and diced
  • 2 whole jalapeño peppers, seeds and vein removed, minced
  • 1 cup diced jicama or diced peeled apple
  • ½ cup chopped fresh cilantro
  • ¼ cup finely chopped red onion
  • 1 avocado pitted and diced
  • kosher salt and fresh ground pepper

DIRECTIONS:

  1. Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
  2. In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
  3. Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
  4. Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
  5. Shrimp Ceviche is best enjoyed the same day it’s made.

© Recipe courtesy of Kellie from The Suburban Soapbox.

SEPTEMBER WINE CLUB:

Crisp Wine StyleCraftwork_Silhouette_NV_SauvignonBlanc_transpCraftwork
Sauvignon Blanc
Monterey County, California

CRISP WINE STYLE

The Craftwork Sauvignon Blanc has prominent aromas of grapefruit and guava. There are hints of fresh herbs that lead to flavors of ripe apple and melon. It is crisp and bright with balanced flavors of tropical fruit lingering on the finish.

Varietal: Sauvignon Blanc
Region: Monterey County
Analysis:
13.5% alcohol / volume
Aging: Stainless Steel
Food Pairing: This wine can be enjoyed as an apéritif, or broad range of foods, including citrusy ceviche, grilled shrimp or scallops, gazpacho, and Asian stir fry.
 
WINEMAKER NOTES:
“The grapes are whole cluster pressed, chilled and racked clean to a refrigerated stainless steel tank to accentuate the crisp, zesty qualities and retain its distinctive freshness. A select yeast is used to start a long, slow, and cool fermentation to enhance fruit esters. The finished wine continues to age in stainless steel and is stored cold to retain bright aromatics, crisp acidity and fresh character.” – Craftwork Winery
 
ABOUT THE VINEYARD:
The warm days followed by the cool late afternoon winds of Monterey County, make excellent climatic conditions for this classic wine variety. Craftwork utilizes trellis systems in their vineyard to shelter grapes and filter sunshine through the canopy, allowing their grapes to gently and evenly ripen. These conditions bring out tropical fruit flavors with notes of mineral edginess.

CraftworkABOUT CRAFTWORK:
Located in Monterey County, California’s golden Central Coast; this growing region has a multitude of soils, microclimates and elevations that allow Craftwork to grow a wide array of varieties. Craftwork strives to showcase the natural flavors of the vineyard, variety and vintage in every bottle. Learn more here.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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July Cheese Club: Iowa

Cheese ClubKynthos HalloumiKynthos
Halloumi
Cyprus, Greece

A traditional cheese of Cyprus, Greece, the Kynthos Halloumi will have you feeling like you’re surrounded by the turquoise waters and white sandy beaches of Greece. Made of cow’s milk, sheep’s milk and goat’s milk, this cheese has a very low acid content, making it the perfect grilling or frying cheese. Halloumi often resembles a much firmer and saltier block of clean, light mozzarella. 

FOOD PAIRING: This is cheese is a great blank slate to all sorts of dishes. Try grilled, fried, baked, sautéed, or simply on its own. Chop up with watermelon for a fun summer salad, or add any sauce on top of your baked cheese – perfect for a summer BBQ. Try one of Kynthos’ Grilled Halloumi recipes here.

WINE & CRAFT BEER PAIRING: Crisp and fruity wines, such as a Rosé make a perfect accompaniment to this cheese. Look for a Greek wine – what grows together, goes together! For craft beer, reach for a crisp and clean brew.

WINESTYLES: Crisp or Fruity
BEERSTYLES: Crisp and Clean

“Halloumi has been increasingly eaten all over the world since its creation in what is now known as the Middle Eastern island country of Cyprus back during the Medieval Byzantine period which started in 395 AD. Halloumi is widely recognized throughout the Mediterranean as the crowning cheese jewel of Cyprus cuisine as well as in neighboring Turkey and Greece.” – Kynthos

Gril


Regular-kefalotyriKourellas
Kefaloytre
Grevena, Greece

Kefaloytre is a classic cheese of Greece. It is a hard, aged cheese made up of pasteurized sheep and goat’s milk. The Kourellas family keep things traditional by salting the cheese by hand as it matures. Dating back to the Byzantine era, Kefalotyri is believed to be the ancestor of most hard Greek cheeses.

FOOD PAIRING: This cheese is an essential ingredient in classic Greek dishes, such as moussaka, pastitsio, or spanakopita. Grate over pasta, serve shavings with pears and grapes, or fry a couple slices with your eggs.

WINE & CRAFT BEER PAIRING: Similar to the Halloumi pairings, search for something crisp and fruity, such as a Rosé. Even better, look for a Greek wine to accompany your cheese! For craft beer, stick with a crisp and clean brew.

WINESTYLES: Crisp or Fruity
BEERSTYLES: Crisp and Clean

ABOUT KOURELLAS DAIRY:
Greece’s first organic dairy, the Kourellas family has been making traditional Greek dairy since 1960. Their family farm sits in Grevena, a region known for its exceptional dairy products. Although over the years they have outgrown their original dairy, they continue to maintain the same standards of quality and recipes passed down from generation to generation. Learn more about their story here.


Screen Shot 2021-06-28 at 7.24.47 PMDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

Skylark Pinot Blanc

Creamy Lemon Pappardelle with Scallops

Creamy Lemon Scallop Pasta

© Spices in my DNA

INGREDIENTS:

For the scallops

  • 1 pound jumbo scallops, side muscle removed
  • small drizzle of olive oil
  • 1/2 tablespoon unsalted butter
  • salt and pepper to taste
  • squeeze of lemon

For the pasta

  • 9 ounces pappardelle pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 – 1/2 cup reserved pasta water
  • 4 ounces mascarpone cheese
  • 1/2 cup ricotta cheese
  • 1/3 cup finely grated parmesan cheese, plus extra for serving
  • zest of 1/2 a lemon
  • 2 tablespoons chopped fresh basil, plus extra for serving

DIRECTIONS:

For the scallops

  1. Make sure scallops are super dry, pat down thoroughly with paper towels until they’re dry. Season with pepper (no salt yet). Heat a nonstick skillet over medium-high heat. Add a small drizzle of olive oil and the butter. Once melted, wipe out the pan so that only a thin layer of oil and butter remain. Sear the scallops on one side for about 2 minutes, or until a golden brown crust forms. Flip and sear on the other side for 1 minute or until just cooked through. Season with salt and a squeeze of lemon.

For the pasta

  1. Bring a large pot of water to a boil for the pasta. Salt the water generously. Once boiling, add the pasta and cook until al dente. Be sure to scoop out the pasta water during the last few minutes of cooking, or right before you drain it.
  2. Heat a large skillet over medium-high heat. Add the butter and olive oil. Once melted and hot, add the garlic and sauté for 30 seconds to 1 minute until fragrant, stirring constantly. If it seems too hot, reduce the heat to medium (you don’t want the garlic to brown). Add the reserved pasta water (start with 1/4 cup), mascarpone, ricotta, parmesan, and lemon zest, and stir until melted and creamy. Add the pasta and toss until coated. If the sauce seems too dry, add another splash of pasta water and toss until desired consistency is reached. Add the chopped basil and toss again. Season to taste with salt and pepper. Serve the scallops over the pasta, and garnish with extra fresh basil and parmesan. Enjoy!

© Recipe from Spices in my DNA

DECEMBER WINE CLUB:

Silky styleSkylark Wine Company
Pinot Blanc
Mendocino County, California

SILKY WINE STYLE

Light straw yellow in color. High-toned aromatics of lime peel, roasted lemon, Granny Smith apple and a complicating note of pebbled soil. Intense and penetrating on the palate, the flavors follow through with the roasted lemon and green apple enlivened by natural acidity. Deftly light and concentrated at the same time, with the crunchy fruit streaming into a palate-staining finish.

One of Skylark’s oldest vineyard sources is Bernie Orsi’s Pinot Blanc outside of Hopland in Mendocino, California. Originally planted by John Fetzer in the 1970s, John and Robert walked through the oldest block of this site in 2005. Impressed by the thick, stubby trunks and gnarled old vines, they signed on to purchase that section for harvest 2005.  They have now grown production to almost the entire vineyard for Skylark’s Pinot Blanc bottling. After picking, the fruit is whole cluster pressed into a tank, then racked to Mueller stainless steel barrels for fermentation. Stirred the lees once, blocked malolactic fermentation and bottled with a light filtration. No doubt, this vintage of Pinot Blanc will brighten your day.

John L and Robert P

Photo by Skylark Wine: John L. and Robert P.

Analysis: 13.2% alcohol / volume
pH: 3.28 g/L
TA: 7.1
Aging:
Whole cluster pressed and vinification in multiple stainless steel 75gl barrels

Harvested: Hand-picked
Vineyard: Orsi Vineyard
Cases Produced: 800

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.”

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

September Cheese Club: Iowa

Cheese ClubVermont Shepherd VeranoVermont Shepherd
Verano
Putney, Vermont

Coming from its name, Verano is Vermont Shepherd’s seasonal summer cheese; made from pure sheeps’ milk when their pastures are abundant with wild herbs and grasses. This summer cheese is one of their rarest and best US sheep’s milk cheese, Verano ages 3-5 months and ripens by August. It is a smooth and creamy, semi-hard cheese; highlighting a sweet, rich and earthy flavor with hints of clover, mint, and thyme. The rustic wheel has a rough, golden brown rind.

WINE & CRAFT BEER PAIRING: Semi-hard Cheese, such as Verano pair incredibly with a Red Burgundy or White Bordeaux. These wines are well-balanced in acidity, fruit, and tannins to enhance the flavor of Verano.  As for beer, reach for an Amber Ale. This caramel and malt forward beer will play with the earthiness of Verano.
Vermont Shepherd Verano_
WINESTYLES: Fruity
BEERSTYLES: 
Malty & Sweet

ABOUT VERMONT SHEPHERD:

Vermont Shepherd is a 250-acre farm in Westminster West, Vermont with 300-700 sheep (depending on the time of year), 2 Border Collies (who herd the sheep) and 8 Maremma – a beautiful white dog who protects the sheep from predators – along with shepherds of all ages. At the northern edge of the farm is a cave which is home to their 2 types of cheese, where they live out the seasons of their lives.  

Vermont Shepherd has won two conservation awards in 2002 and 2006 for the quality of its farming work and improving the soils, pastures, and water resources. 

Vella Dry Monterey JackVella Cheese Company
Dry Monterey Jack
Sonoma, California

Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and soufflés. Delicious shredded on pasta, soups or tacos, casseroles or enchiladas – for a taste that is unique and special.

WINE & CRAFT BEER PAIRINGS:
Vella Cheese Co.’s Dry Monterey Jack pairs well with a bright, citrus forward Chardonnay from our Crisp or Fruity section. As for beer, this Jack pairs well with a Kolsch or a Blonde Ale from our Crisp and Clean section.
Vella Dry Monterey Jack
WINESTYLES: Crisp and Fruity
BEERSTYLES: Crisp and Clean

ABOUT VELLA CHEESE COMPANY:

Gaetano (Tom) Vella arrived in Sonoma in the early 1920s, holding various jobs with the Sonoma Mission Creamery, in which his brother, Joseph, held considerable stock. Tom quickly built a reputation for his hard work, honesty and ability to make superior cheeses. In 1931, a group of dairymen approached Tom and offered to supply him with all the quality bulk milk he would need to successfully operate his own cheese factory. Tom jumped to the opportunity, and thus Vella Cheese Company was born.

In 1981, the company was handed over to his children, and today is under the careful eye of his son, Ig Vella. Tom’s tradition and quality continues as cheese are still handmade, using sustainable practices and milk from local dairies.

DRY MONTEREY JACK AWARDS:

  • 2014 Silver Medal, California State Fair
  • 2011 Gold Medal, Los Angeles County Fair
  • 2004 Gold Medal, Los Angeles County Fair
  • 1988 International Gold Medal Winner 

Monthly Cheese ClubDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

June Beer Club: Iowa

Adnams ExplorerAdnams
Explorer

Southwold, Suffolk, England

Adnams Explorer is the result of their previous Head Brewer, Mike Powell-Evans’ trips to the United States. He was inspired to create a blonde beer using two American hops that are grown in the Yakima Valley in Washington. These hops, called Columbus and Chinook, add wonderful grapefruit flavors to the beer. Over the years, Adnams and their new Head Brewer, Fergus, have dropped the Columbus hops to make the beer less harsh. Eventually, they moved to dry hopping their Explorer in tank, allowing them to add a depth a flavor to their beers. The citrus attack will burst on your palate as the hops deliver their fruity bitterness. Explorer is fantastic served chilled and pairs well with cleanly flavored foods. Contains barley.

BeerStyles: Crisp & Clean
Style: Golden Ale
ABV: 5%

ABOUT BREWER:

Adnams is an award-winning UK brewer, hotelier and wine merchant producing amazing beers and spirts from grain-to glass in their coastal home of Southwold.  The brewery, in which brothers George and Ernest Adnams purchased in 1872, had brewed beer for at least 670 years. Adnams Brewery is proud of their roots, which gives them strength and confidence to grow and evolve.  They run their business sustainably with passion and care, supported by ever-evolving technology, to make great products and create memorable experiences for their customers.  From selecting suppliers they work with, to the ingredients they buy for their beers and spirits, they look at all aspects of production to make sure they’re doing the right thing.  You can find these award-winning beers and spirits in Adnams stores in the UK, partner pubs and in outlets across the world.

Adnams Southwold BitterAdnams
Southwold Bitter
Southwold, Suffolk, England

First brewed in 1967 (under the name Adnams Best Bitter), Southwold Bitter holds Adnams oldest trademark, Southwold Jack.  Southwold Bitter is a beautiful copper-colored beer, late hopped with Fuggles for a distinctive, lingering hoppiness. Perfectly balanced hops and malt creates a classic session beer. Their Bitter pairs with roast meats and fish cooked in batter as the clean bitterness cuts through the slightly fatty notes and hence keeps the palate refreshed. Contains gluten – barley.

BeerStyles: Malty & Sweet
Style: English Bitter
ABV: 4.1%

Adnams BroadsideAdnams
Broadside
Southwold, Suffolk, England

Perfect for parties or celebratory gatherings. Brewed with English Pale Ale malts and English First Gold hops, Broadside is a dark ruby red beer rich in fruitcake aromas, almonds and conserved fruit; this beer is served by the bottle, draft or in casks. Adnams’ mini-casks are filled with fresh beer and have a short shelf life of a minimum of two weeks and should be consumed within that time. Please leave to settle for 24 hours after purchase. Contains gluten – barley

BeerStyles: Malty & Sweet
Style: English Strong Bitter
ABV: 6.3%

Adnams Tally-HoAdnams
Tally-Ho Reserve
Southwold, Suffolk, England

Brewed with Pale Ale, Crystal and Brown malts. Tally Ho is dark Mahogany red in color with a rich, fruity aroma and a heart warming sweet raisin and biscuit palate. Adnams Tally-Ho is a limited edition Barley-wine style beer, brewed at Adnams since 1880. Traditionally a Christmas beer, and brewed in October in limited quantities, many pubs lay a cask down like fine wine and save it for special occasions throughout the year. The ABV of Tally Ho in cask varies year to year.

BeerStyles: Malty & Sweet
Style: Barley-Wine Style Ale
ABV: Around 7-9%

Samuel Smith's Perry CiderSamuel Smith’s
Organic Perry Cider
Tadcaster, North Yorkshire, England

A dry, sparkling pear cider with glowing pale straw color, smooth body, crisp but rich flavor and the gentle aroma of a summer pear orchard. Samuel Smith’s makes this perry at a small, independent British brewery, the oldest brewery in Yorkshire.

BeerStyles: Fruity & Spicy
Style: Cider
ABV: 5%

ABOUT BREWER:

Samuel Smith’s is an independent English brewery in Tadcaster, North Yorkshire, England. It is Yorkshire‘s oldest brewery, founded in 1758. They brew a wide range of high quality beers, solely from authentic natural ingredients. The brewery still uses stone Yorkshire squares to ferment all of its ales and stouts (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s. Samuel Smith’s uses oak casks for all of its naturally conditional ale. Whole dried English hop varieties such as Fuggles and Goldings are used to add bitterness and aroma to Samuel Smith’s traditional ales in the antique boiling coppers. Their casks are made and repaired at the Old Brewery by the brewery’s full-time coopers. The brewery operates over 200 pubs, which are notable for their independence.