Tag Archives: food pairing

Casas del Toqui Barrel Series Chardonnay

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Pan-Seared-Salmon-and-Gnocchi-with-Sage-Butter-Sauce

© Photo by Inquiring Chef

Pan Seared Salmon and Gnocchi with Sage Butter Sauce

INGREDIENTS:

  • 16 oz gnocchi (look for gluten-free if needed)
  • 4 (4-6 oz) salmon filets
  • 1 tbsp cooking oil (I use grape seed or avocado)
  • 3 tbsp butter
  • 4 leaves fresh sage, chopped
  • 2 cloves shallots, diced
  • 2 tsp lemon juice, plus lemon wedges for serving

DIRECTIONS:

  1. Boil gnocchi according to package directions.
  2. Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
  3. Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature non-stick pan with a thin layer of cooking oil. (This is the key to crisp salmon – the salmon must be placed in a cool pan and then slowly brought up to heat.)
  4. Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
  5. Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
  6. Transfer salmon to a serving platter and return pan to medium-high heat.
  7. Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
  8. Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
  9. Serve salmon and gnocchi with extra lemon wedges on the side.

© Recipe courtesy of Jess Smith of Inquiring Chef

MARCH WINE CLUB:

Silky styleBarrel Series Chardonnay 2020Casas del Toqui
Chardonnay
Cachapoal Valley, Chile

SILKY WINE STYLE

This chardonnay has a complex nose, although it still maintains fresh and fruity aromas. There are dominant notes of pineapple and citrus, while the contribution of French Oak offers hints of caramel and vanilla. On the palate it has a great deal of volume, with a pleasant acidity and long finish.

Varietal: 100% Chardonnay
Analysis: 13.5% alcohol / volume
Viticulture: Vertical espalier
Vinification: Fermentation at 80˚F-84˚F, post fermentation maceration and aged in oak barrels for 6 months.
Closure: Screw cap
Pairing: Serve between 50˚F-53˚F with salmon or white meats

Vincent Johnson

Photo of Vincent Johnson

As a wine region, Chile is truly blessed. It has a Mediterranean climate that is similar to the climate in California and France. The climate and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s. Chile is going through a wine revolution and the independents have broken away from Chile’s industrial wine culture to lovingly squeeze out small lots of wines, usually using organic, even spiritually tinged theories of winemaking. This new generation is much more conscious about the environment and committed to healthy, sustainable agriculture and also for the production of wines that have a stronger connection to local traditions.

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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March Wine Club Pairing Recipe

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Pork Chop Recipe

© Photo by Little Ferraro Kitchen

Pan Seared Pork Chops with Garlic and Thyme

  • 1 bone in double cut pork chop, about 2 inches thick
  • salt and pepper
  • 2 tbsp grape seed oil for drizzling
  • 2 tbsp unsalted butter
  • 3-4 garlic cloves gently crushed and skins removed
  • 1-2 sprigs of rosemary and thyme

DIRECTIONS:

  1. Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
  2. Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
  3. Pre-heat the oven to 400°F and drizzle the skillet with a neutral oil, such as grape seed oil.
  4. Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135°F (mostly cooked through).
  5. Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
  6. Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.

© Recipe courtesy of Samantha Ferraro of Little Ferraro Kitchen.

MARCH WINE CLUB:

Bold wine Style logoTerroir Selection Carmenere 2019Casas del Toqui
Terrior Selection Carménère
Cachapoal Valley, Chile

BOLD WINE STYLE

Cherry red color with violet hues. Aromas of black fruits, chocolate and spices, with hints of currants, nuts and tobacco. On the palate there are silky tannins. This wine is juicy and well balanced, with a lingering finish.

Varietal: 100% Carménère
Analysis: 14.5% alcohol / volume
Aging: Native yeast vinification in neutral French oak
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural cork
Pairing: Serve between 60˚F-64˚F with pork chops and sausages

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each component before crafting the different blends.

© Photo by Casas del Toqui
© Photo by Casas del Toqui
© Photo by Casas del Toqui

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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February Sweet Club

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saracco-moscato-enSweet Wine ClubPaolo Saracco
Moscato d’Asti
Castiglione Tinella, Piedmont, Italy

NECTAR WINE STYLE

Moscato d’Asti is an indigenous aromatic wine characterized by orange, peach and lime notes, with a sweet taste rich in minerals. In color, it is straw yellow with greenish hues, fine perlage, and a slow fermentation index. On the nose it has intense orange blossom, peach and thyme flavors. The taste is intense, elegant, and lingering. The sweet sensations are well balanced with a pleasant acidity with fruity aromas — typical of Muscat grapes.

Food Pairing Recommendations: Ideal with pastries, cakes, fruit tarts, ice cream, biscuits. Also delicious with cheeses such as gorgonzola and in cocktails.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Varietal: Moscato Bianco Canelli
Vineyards: Located in Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze, Colosso
Vinification: After harvesting, the bunches are gently pressed to extract the most flavorful juice from the outermost part of the grapes. The must is kept in stainless steel containers at -3°C, where it can be kept for months. When there is market demand, it is then transferred into autoclaves for temperature-controlled fermentation, micro-filtered for purity and then bottled to keep the freshness and flavors intact.

Saracco Vineyards

© Photo by Saracco Winery

VINEYARDS:
A real winemaker knows how to identify plots of land in the best areas. Over the years the Paolo Saracco winery has bought vineyards in the areas around Castiglione Tinella, Santo Stefano Belbo, Castagnole Lanze and Calosso. On their 50 hectares, grapes are grown sustainably in harmony with nature and with attention to changes in the climate throughout the year. Moscato grapes are full of aroma: all processing steps in the winery are done to maintain and preserve their flavors.

ABOUT THE WINERY:
In the heart of the Moscato d’Asti, the Saracco family has produced this aromatic wine in this area since the early 1900s and cultivated their own vineyards, which is an important part of the process, creating a link with the ideal terrain for growing Moscato grapes. With the support of their founder Luigi Saracco, a family of winemakers put their aromatic Moscato wine on the market, selling wine in bulk in the spring to companies producing Vermouth. Today, the passion and professionalism shown in previous decades are continued by Paolo Saracco, Giovanni’s son and current owner, who decided to start bottling Moscato after studying oenology. And so, the ‘Paolo Saracco’ label was born. This idea has allowed wine lovers in Italy and across the globe to discover a hugely aromatic, balanced Moscato d’Asti. To learn more about the Saracco Winery, click here.

Rosso Dolce BottleSonoroso
Rosso Dolce
Trentino, Italy

NECTAR WINE STYLE

The Rosso Dolce (Sweet Red Wine) is brilliant ruby red in color. On the nose, delicate scents of plum and violet compliment the aromas of red fruits and sweet spice. The taste is fresh vibrant and slightly frizzante, with notes of blackberry and cherry for a sensuous taste. It finishes with a touch of sweetness.

Food Pairing Recommendations: Pleasantly refreshing and food-friendly; pairs well with flavorful dishes and spicy cuisine, or even your favorite dessert! Serve chilled.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Analysis: 7% alcohol / volume
Varietals: Teroldego, Marzemino, Merlot
Appellation: Trevenezie IGT
Residual Sugar: 100 g/I
TA: 5.30 g/l
Vinification: Each varietal is manually harvested at the perfect ripeness to preserve aromas and freshness. Following de-stemming, the juice is kept in contact with the grape skin for several days at low temperatures (cold maceration) to extract the fruit’s aroma and color. Then a partial fermentation is done at low temperature to preserve the natural sweetness, the fruity character and the fizzy style.

ABOUT THE WINERY:
Sonoroso is an irresistible, delicately sweet line of wines from Northern Italy. It makes a wonderful aperitif and is also incredibly food-friendly with a variety of dishes. Learn more here.

Sonoroso

© Photo by Sonoroso Wine

Love the Sweet life?
“Wine” not try our Sweet Club! 

Click here to learn more >

Sweet Club

M by Martellotto

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Garlic Butter Cod Fish Recipe

Cod Fish Recipe

© Photo by Primavera Kitchen

INGREDIENTS:
  • Cod fish fillets – This is an affordable white fish that takes on the flavors it’s cooked with. Haddock, Pollack, or Mahi Mahi would make great substitutes.
  • Olive oil – Or use another neutral cooking oil with a high smoke point like vegetable, avocado, or safflower oil.
  • Spices: garlic powder, onion powder, paprika, black pepper
  • Unsalted butter
  • Garlic Lemon zest
  • Green onions, for garnish
DIRECTIONS:
Season the fish
  1. Pat the fish dry with a paper towel so the seasonings adhere better to the surface. It will also help the fish crisp on the outside when seared.
  2. Season both sides of the cod fillets with the spices. It may help to mix them together in a small bowl first to get even coverage.
Cook
  1. Next, sear the fish on both sides in hot oil.
  2. Continue cooking until the fish flakes apart, flipping again halfway through.
  3. Melt the butter in the pan with garlic and lemon zest. Coat the fish in the garlic butter.
Garnish and serve
  1. Remove the pan from heat and transfer the fish to a serving dish.
  2. Then, sprinkle chopped green onions over the top and serve with your favorite sides.
© Recipe courtesy of Olivia of Primavera Kitchen

FEBRUARY WINE CLUB:

Silky stylem-by-martellotto-chardonnayMartellotto Winery M by Martellotto Sta. Rita Hills, California

SILKY WINE STYLE
“A Chardonnay lover’s Chardonnay. Sourced from the Spear Vineyards, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best, cool climate Pinot Noir and Chardonnay grapes. Spear Vineyard is CCOF certified organic and located near Seasmoke, which charges $100-200/bottle of their wines!” – Martellotto Winery
The wine was stainless tank fermented and then rested in neutral French oak barrels for 12 months. This Chardonnay has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. The wine is light, delicate, and an eminently drinkable quaffer that pairs with a variety of foods. If you love Chablis and dry, nuanced Chardonnay, then you will love this wine. The M by Martellotto was naturally produced and organically farmed.
Analysis: 13.5% alcohol / volume Varietal: 100% Chardonnay AVA: Sta. Rita Hills Soil: Sandy Loam Farming: Organic Production: 14 barrels Oak: 11 months, neutral French Oak
© Photo by Martellotto Winery
“Santa Barbara remains one of the most fascinating regions in the world. Rich history, a culture of site-specific wines and reasonable pricing make Santa Barbara one of the most exciting and rewarding regions for consumers who want to discover distinctive, high-quality artisan wines that speak of place.” – A. Galloni ABOUT MARTELLOTTO WINERY:
Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines. THE MARTELLOTTO LABEL: Professor John Langdon is famous for creating Ambigrams and inspiring Dan Brown to incorporate his graphics in the books and movie around The DaVinci Code. He has only designed one wine label, and that is for Martellotto Winery. The Martellotto label is a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name engages the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines. 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 >

Martellotto Melodeon

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Brown Butter-Sage Chicken Wings Recipe

Credit: © Todd Porter & Diane Cu

Credit: © Todd Porter & Diane Cu

INGREDIENTS:
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 6 to 8 small sage leaves
  • 1 tablespoon ground sage
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon brown sugar
  • 2 pound chicken wings, split
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 cup all-purpose flout, for dredging
  • Vegetable Oil (or other high flashpoint oil), for frying
DIRECTIONS:
  1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Continue cooking the butter until it is light brown and develops a nutty aroma.
  2. Remove the butter from the heat and stir in the sage leaves, ground sage, Worcestershire sauce and brown sugar. Set aside.
  3. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
  4. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Toss the wings in the brown butter sauce and serve warm.
© Recipe courtesy of Todd Porter and Diane Cu of Food and Wine Magazine 

FEBRUARY WINE CLUB:

Martellotto ChardonnaySilky styleMartellotto Winery Melodeon Chardonnay Sta. Rita Hills, California

SILKY WINE STYLE
“A Chardonnay lover’s Chardonnay. The fruit in the Martellotto Chardonnay is from the Spear Vineyard, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best Pinot Noir and Chardonnay grapes and we are pleased to be sourcing such high quality fruit. Spear Vineyard is farmed organically and located very near Seasmoke, which charges $100-$200/bottle for their wines!” – Martellotto Winery
This Melodeon Chardonnay was barrel fermented and has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. A broad mouthfeel and yummy vivacity combine with layers of vanilla, toasted hazelnuts, and nutmeg singing into the finish. If you love Chablis and dry, nuanced Chardonnay with layers of depth and a crunchy deliciousness, then you will love this wine.
Analysis: 13.5% alcohol / volume Varietal: 100% Chardonnay AVA: Sta. Rita Hills Soil: Sandy Loam Farming: Organic Production: 14 barrels Oak: 11 months, 20% new French Oak “The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are idea for the production of distinctive, pedigreed wines of the highest level. Best of all, with few exceptions, these wines remain under the radar and very fairly priced relative to global peers.” – Antonio Galloni, Vinous Media
© Photo by Martellotto Winery
ABOUT MARTELLOTTO WINERY:
Greg Martellotto

Winemaker, Greg Martellotto

The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. Located in Buellton, California – in the hottest new AVA region of Happy Canyon of Santa Barbara – Martellotto Winery focuses on vibrant Bordeaux varietals, with a vineyard first philosophy of gentle handling and minimal intervention. Through a deft combination of sourcing sustainably farmed grapes from California’s choicest vineyards and deploying creative, progressive blending and fermenting techniques, Martellotto produces outstanding wines that capture pinpoint varietal expression. Greg has nearly two decades of diverse experience in all facets of the wine business, including import and distribution and working with some of the greatest wines and wineries in California, Piemonte, Tuscany, and Bordeaux, as well as Spain, Chile and Argentina. Consultant Mike Roth, an authority in the fields of biodynamics and natural winemaking, has working under Napa pioneers Mike Grgich and Nils Venge. He has made wine in Santa Barbara at Koehler, Demetria, Martian Ranch, and for his own Lo-Fi brand. THE MARTELLOTTO LABEL: John Langdon designed the Martellotto label as a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name recognizes the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines. Prof. Landon’s signature ambigram design is located on the bottom right of the back label. Turn the bottle upside down to visualize how his name reads left to right. Greg Martellotto video 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 >

Martellotto ‘My Way’ Malbec

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Lamb Sliders with Blue Cheese

© Photo Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

INGREDIENTS:

  • 1 1/4 teaspoons olive oil
  • 1 2/3 cups thinly sliced onion (about 1 large)
  • 3/4 teaspoon brown sugar
  • dash of salt
  • 1/4 teaspoon freshly ground black pepper
  • 13 ounces lean ground lamb
  • cooking spray
  • 8 (1.3 ounce) mini-sandwich buns
  • 2 tablespoons crumbled blue cheese

DIRECTIONS:

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1/8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.
  2. Preheat broiler.
  3. Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven; let stand 3 minutes.
  4. Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns; top each patty with about 1 1/2 tablespoons caramelized onion and about 3/4 teaspoon blue cheese. Cover with top halves of buns.

FEBRUARY WINE CLUB:

Bold wine Style logoMalbecMartellotto Winery
My Way
Santa Barbara, California

BOLD WINE STYLE

“A Hedonistic wine that is a pleasure to share. This Malbec is the dark horse of Cahors and Argentina. Martellotto produces an outstanding expression from the hottest part of SB County.” – Martellotto Winery

The “My Way” Malbec is dark as night, inky, and redolent with blue fruits. Flavors of dark plum, cherry, and blackberry explode in the glass and the finish is lush with toasty oak, vanilla, and crusted flowers. ‘My Way’ is an awesome California expression on this noble varietal – it’s a velvet glove with an iron fist.

Varietal: 80% Malbec, 20% Petit Verdot
Analysis: 14% alcohol / volume
AVA: Happy Canyon of Santa Barbara
Soil: Sandy Loam
Farming: Sustainable
Production: 20 barrels
Aging: 10 months, 30% new French Oak

HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

© Photo by Martellotto Winery


ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines what speak to his own viticultural passion. 

Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere.

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER:
Greg Martellotto has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great wine.

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 about our Memberships >

February Wine Club Pairing Recipe

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delish-191015-slow-cooked-pork-shoulder-0369-portrait-pf-1572470102

© Photo by Parker Feierbach of Delish

Slow-Cooker Pork Shoulder

  • 1 boneless, skinless pork shoulder, Boston butt about 6 lbs.
  • 20 cloves garlic 
  • 1/2 cup olive oil, divided 
  • 2 tsp. cumin
  • 2 tbsp. salt 
  • 1 tbsp. black pepper 
  • 3 tbsp. oregano leaves 
  • 1/2 cup fresh squeezed orange juice 
  • 1/4 cup fresh squeezed lime juice 
  • 1 Serrano pepper, seeded, and diced
  • 1/4 cup freshly chopped fresh cilantro  
  • White rice, for serving, optional 

DIRECTIONS:

  1. Dry pork shoulder with a paper towel and make 1” incisions with a knife all over.
  2. Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside.
  3. Rub pork shoulder all over with remaining paste, pushing some of it into the incisions.
  4. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours.
  5. To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano pepper, and cilantro.
  6. Serve sliced pork over rice with sauce drizzled on top.

© Recipe courtesy of Kat Boytsova of Delish

FEBRUARY WINE CLUB:

Rosso Di SeraBold wine Style logoMartellotto Winery
Rosso Di Sera
Santa Barbara, California

BOLD WINE STYLE

“Martellotto’s ‘Evening Red’ Bordeaux blend steals the Spotlight! Greg Martellotto believes blends are better and this wine highlights the symphonic harmony of three Bordeaux varietals: Malbec, Cabernet Sauvignon, and Cabernet Franc.” – Martellotto Winery

Aromas of luxardo cherry, cedar, and fresh Mediterranean herbs entice; while flavors of ripe plum, blueberry and oak dance on the tongue. This Rosso Di Sera is a stunning value; rich, opulent and easy to gulp; and a wonderful expression of the AVA.

Varietal: 40% Malbec, 35% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 14.2% alcohol / volume
AVA: Happy Canyon of Santa Barbara
Soil: Sandy/Clay Loam
Farming: Sustainable
Production: 60 barrels
Aging: 10 months in tank, 20% new oak
Critical Acclaim: 90 pts. Wine Enthusiast; 90 pts. Jeb Dunnuck

HAPPY CANYON OF SANTA BARBARA:
This new, small AVA was established in 2009. Located in the southeast part of the larger Santa Ynez Valley- the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

Photo from Martellotto Winery

© Photo from Martellotto Winery

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion.

Located in Buellton, California, Martellotto Winery focuses on vibrant Bordeaux varietals from the hottest new AVA, Happy Canyon of Santa Barbara. Indeed, Martellotto Winery is one of the few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes: Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere. Martellotto has a vineyard first philosophy, and sources sustainably farmed grapes from California’s choicest vineyards. Gentle handling and minimal intervention result in wines that are consistently vibrant and a joy to share. Learn more about the Martellotto Winery here.

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER – GREG MARTELLOTTO:
Greg has been making wine since 2005. His peripatetic path has led him to winemaking experience in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunities to travel to most of the major winemaking regions of the world as both a buyer and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insiders access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month and he knows great wine.

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 >

January Sweet Club

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Sweet Wine ClubAntech EspritAntech
Esprit de Bulles
Limoux, France

NECTAR WINE STYLE

This Cuvée offers a unique taste and is a local symbol, allied to traditions and history of Limoux. Its straw yellow color with swirling bubbles and sparkling reflections is already a call to party. The palate is lively with the sensation of biting into apples and grapes. Honey, scents of acacia and very ripe pear notes bring softness and voluptuousness. Serve chilled at 41- 43 °F. 

Food Pairing Recommendations: Its lightness and freshness are ideal as an aperitif or to accompany desserts with apples, pancakes, fruit pies and French King cakes.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Analysis: 6.5% alcohol / volume
Varietal: 100% Mauzac
Residual Sugars: 80 g/L
Vinification: All grapes are handpicked, carried to the fermenting room in cases of at most 660 pounds, and then immediately pressed pneumatically. The juices selected are then fermented in temperature controlled stainless steel vats set at low temperatures. The juices are then fermented until they reach a degree of 5 percent alcohol content. Effervescence is produced by the Méthode Ancestrale using only the natural residual sugars in the juice after the first fermentation in their temperature controlled cellars (57°F) over a 14 week period. Effervescence occurs and the alcohol content rises to 6-7 percent.

ABOUT THE VINEYARD:
Hillsides and terraces have gently sloping clay-limestone soil with Mediterranean climate and an oceanic influence. The vine age is on average 20 to 40 years old and yields less than 50 hectares. To move further ahead in their quest for finesse and elegance, the Antech Winery conducts advanced experiments on the vines. In their family vineyard, they try out new methods on their old vine-stocks on the appellation’s highest land — stony, south-facing hillsides nearly 400m above sea level, opposite to the Pyrenees. To learn more about the Antech Vineyards, click here.

© Photo by Antech Winery

© Photo by Antech Winery

ABOUT THE WINERY:
Family owned and independent for six generations, The Antech Estate dedicates itself to the elaboration of Sparkling wines in Limoux’s legendary sparkling area. The Antech Estate distinguishes itself with their distinctive style – from the elegance of its bubbles to the commitment of its action. To learn more about Antech Winery’s history and their team, click here.

Les_Arroucats_Cuvee_VirginieChâteau Les Arroucats
Cuvée Virginie
Sainte-Croix-du-Mont, France

NECTAR WINE STYLE

A fleshy, powerful, elegant wine with beautiful aromas and a good length. To drink now as an apéritif, with fat liver, poultry or apricot tarts; or to lay down for 5 years.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Analysis: 13.5% alcohol / volume
Varietal: 87% Sémillon, 10% Sauvignon, 3% Muscadelle
Harvesting: Hand picked by successive sorting 
Yields: 35 hl/ha
Winemaking: Traditional winemaking in cement and stainless steel vats
Aging: In vats during one to two years
Annual Production: 20,000 bottles per year for this cuvée

ABOUT THE VINEYARD:
The Vineyard sits on about 22 hectares of land. The soil is on a panoramic plateau composed of fossilized oysters, located at 110 meters from the sea – called Clayey-calcareous soils. The average age of the vines is about 40 years old.

ABOUT THE WINERY:
Located in the district of Sainte Croix Du Mont, the estate was created after the war by Mr. Labat. From 1990 to 2000, his daughter, Annie Lapouge committed to develop and modernize the estate. Annie’s daughter, Mme Virginie Barbe now runs the estate.

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December Sweet Club

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Sweet Wine ClubKiona Red Mountain Ice WineKiona Vineyards
Chenin Blanc Ice Wine
Red Mountain AVA
Washington

NECTAR WINE STYLE

While the Red Mountain AVA is known for big, powerful red wine, it’s also an exceedingly good place to grow white varietals. The Kiona Estate Vineyard has four acres of Chenin Blanc planted in a depression, ensuring a consistent freeze year-in, year-out. We don’t pick Ice Wine until the grapes are naturally frozen in the vineyard, typically picking in the early morning hours before the sun rises.

Ice Wine is one of the world’s most elusive and delicious elixirs. Kiona prefers to use Chenin Blanc, a varietal that allows for robust acidity and intense green and tropical fruit flavors. Kiona’s philosophy with this wine is to emphasize acidity over outright sweetness, a tactic that ensures a balanced, crisp wine that dances on the tongue.

Food Pairing Recommendations: Ideal with fruit desserts, including pastries and tarts.

WineStyles’ Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese, such as a gorgonzola. Learn more about our wine and cheese pairings here.

Analysis: 9% alcohol / volume
pH: 3.26
TA: 8.63 g/L
Residual Sugars: 175 g/L
Vineyard Source: 100% Kiona Estate, Red Mountain, Washington
Vineyard Blocks Planted: 1976, 1983
Varietal Composition: 100% Chenin Blanc
Winemaking: 100% Stainless, 31.3º Brix @ Harvest

PRODUCTION: Heat accumulation tracked slightly behind the previous vintage on Red Mountain. Bloom occurred slightly ahead of historical averages, and during ideal weather conditions. Crop loads were heavy going into the summer, resulting in the need to perform additional thinning. Weather during harvest (September-October) was ideal. It’s a stellar high acid and high sugar vintage.

Photo by John Vitale of Washington Tasting

Photo by John Vitale of Washington Tasting Room Magazine


ABOUT THE VINEYARD:
While Red Mountain is known for big, powerful red wines, it’s also an exceedingly good place to grow white varietals. The Kiona Estate vineyard has four acres of Chenin Blanc planted in a depression, increasing the likelihood that we are able to produce Ice Wine. They don’t pick the grapes until they are naturally frozen in the vineyard, a process that concentrates the sugar and flavor to unprecedented levels.

ABOUT THE WINERY:
In 1975 John Williams and Jim Holmes’ families planted the first vineyard on Red Mountain, an area now known for producing some of the world’s most powerful, opulent wines of distinction. For three generations their families have worked side by side, hand in hand to craft exciting, vineyard-driven wines that capture the essence of Red Mountain. Learn more about Kiona Vineyards here.

Photo by Mark Roberts
Photo by: Kiona Estate Vineyard
Photo by: Kiona Estate Vineyards
Photo by Kiona Vineyards and Winery

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Skylark Red Belly

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Down Home Dig-in Chili

© Bewitching Kitchen

© Bewitching Kitchen

INGREDIENTS:

  • 1/4 cup vegetable oil
  • 2 medium onions, finely chopped
  • 2 green bell peppers, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 1/2 lbs stewing beef, chopped
  • 2 lbs pork shoulder (Boston butt), chopped
  • 4 cans (14 1/2 ounces) stewed tomatoes, drained, liquid reserved
  • salt and pepper to taste
  • 1 bottle pale ale (12 ounce)
  • 7 Tbsp chili powder
  • 4 jalapeno chilies, seeded
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • Hot pepper sauce (Tabasco type), to taste

DIRECTIONS:

  • Heat the oil in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.
  • Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.
  • Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.
  • © Photo courtesy of Bewitching Kitchen; Recipe from Bon Appétit, 1988

DECEMBER WINE CLUB:

Mellow style logoSkylark Red BellySkylark Wine Company
Red Belly
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade.

Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loves the challenges and complexities that come with that tradition. The Red belly is comprised of 40% Niemi Vineyard Carignane, 36% Ashurst Vineyard Syrah and 24% Sawyer Vineyard Grenache. Each varietal is fermented separately, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. Skylark has definitely have achieved that here.

John L and Robert P

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

Varietal: 40% Carignan, 36% Syrah, 24% Grenache
Analysis: 14.5% alcohol / volume
pH: 3.61
TA: 6.2
Aging: Native yeast vinification of individual varietals in neutral French oak
Harvested: Hand-picked
Vineyards: Niemi Vineyard – Ashurst Vineyard – Sawyer Vineyard
Produced: 37 barrels – 925 cases

“While we continuously explore the fertile California landscape for red wine vineyards that excite us, our current releases are native to the Rhone Valley in France. Our single vineyard Syrahs are inspired by the Northern Rhone wines of Cote Rotie and Hermitage. Our Grenache is reflective of the great wines produced in the south of France in tiny villages such as Chateauneuf-du-Pape. We love the style of these wines and have discovered vineyards in Northern California that allow these varietals to truly shine.”

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