Jacuzzi Chardonnay Pairing recipe

Jacuzzi ChardonnayJacuzzi Family Vineyards
Bianco Di Sei Sorelle
Chardonnay
Sonoma Coast, California
SILKY STYLE

The grapes for the Bianco di Sei Sorelle come from the Diamond Pile Ranch in the Petaluma Gap. This ranch grows low yielding grapevines planted in deep clay soils with a westward facing slope. This limits vigor while providing excellent conditions for sunshine and ripening. The cool fog and wind barrages the vineyard, slowing the ripening and retaining lively acidity while allowing flavors to develop slowly to a crescendo at harvest. The grapes were handpicked in the early morning to retain their vibrancy and natural flavor. At the winery, the grapes were destemmed and gently pressed into a tank ready for fermentation. Fermentation began naturally and completed at a very cool temperature to retain acidity and fruitiness. The lees were stirred regularly to further enhance the richness.

“The Bianco di Sei Sorelle has delightful aromas of citrus, green apple, pineapple, almond and grapefruit. It has great weight and texture with balanced acidity that keeps the palate fresh and gives it excellent length. It would be an ideal wine with light pasta dishes, chicken or seafood.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  100% Chardonnay
Analysis: 14.5% alcohol / volume, 3.74 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

ITALIAN CHICKEN SALAD

italian chicken saladCROUTONS INGREDIENTS:
• 4 cups, ½ inch cubes Italian bread
• 2 Tbsps extra-virgin olive oil
• ¼ tsp salt

VINAIGRETTE INGREDIENTS:
• ¼ cup seasoned rice wine vinegar
• 2 tsps Dijon mustard
• 2 Tbsps finely chopped shallot
• 1 tsp sugar
• ¼ tsp salt
• 1/8 tsp black pepper
• ½ cup extra-virgin olive oil

SALAD INGREDIENTS:
• 2 cups coarsely shredded rotisserie-cooked chicken
• 1 cup small bocconcini mozzarella
• 2 hearts of romaine, torn into bite-size pieces
• ½ cup chopped fennel
• 8 oz roasted red peppers, rinsed, drained and cut lengthwise into ¼ inch wide strips
• 1 cup assorted marinated pitted olives

DIRECTIONS:
• Bake croutons – Preheat oven to 400℉. Toss bread cubes with oil and salt in a large shallow baking pan and spread in one layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on rack.
• Make Vinaigrette – Whisk together all ingredients except oil in small bowl. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with ¼ cup vinaigrette in a bowl and let stand for 10 minutes.
• Make salad – Toss together romaine, fennel, red peppers, olives, chicken mixture, croutons and remaining dressing in a large bowl until combined.
• Serve with a glass of Bianco di Sei Sorelle. Recipe courtesy of Epicurious at Yummly.com

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.