Languedoc Style Olive Tapenade

olive-tapenadeINGREDIENTS:
• 1 cup olives (black or green olives). If you use black olives, stick to Kalamata or Niçoise.
• 2 anchovy fillets, packed in oil
• 3 garlic cloves, peeled
• 2 Tbsp capers, drained
• ½ lemon, juiced (about 1 Tbsp juice)
• 1 Tbsp olive oil*

DIRECTIONS:

• Place all the ingredients in the bowl of your food processor. Pulse until combined and the desired consistency is reached. • Serve with toasted baguette slices and wine. Yields one cup of tapenade, 4 servings. * The oil listed in the ingredients is for a chunkier tapenade. For a more traditional, spreadable tapenade, use 2-3 Tbsp olive oil. Recipe courtesy of CuriousCuisiniere.com

Domain de Nizas wine bottleSilky styleDomaine De Nizas
Les Terres Noires
Languedoc, France

The vineyard of Domaine de Nizas lies in a triangle between the towns of Pézenas, Caux and Nizas and also between two lava spurs that form a natural amphitheater which protects against extreme weather. The name ‘les terres noires’ translates to ‘the black earth’, referencing the Basalt soils that provide complex aromas and elegant structure to the wines. The Vermentino and Viognier juice were fermented in stainless steel tanks to retain varietal freshness. The Roussanne juice was fermented in seasoned French oak. The wine in oak, then underwent regular lees stirring for eight months to build texture and palate weight.

“Surprisingly expressive southern French white wine that embodies the Nizas style of balance and elegance. It is beautiful pale yellow in color with golden tints. On the nose, there are pronounced aromas of citrus, white peach and wild fennel. The fruit-driven palate is round and balanced expressing all of its complex flavors through a lingering finish.”

Winemakers: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  46% Roussanne, 36% Vermentino, 18% Viognier
Analysis: 13.5% alcohol / volume

June Wine Club pairing recipe

CHICKEN CASSOULET

chicken cassouletINGREDIENTS:

• 4 slices bacon, preferably low sodium, cut crosswise into ½ inch strips
• 5 bone in chicken thighs (appx 2 lbs)
• 1 lb chicken sausages (Andouille or garlic/herb)
• 2 ½ cups white beans (great northern or cannellini), soaked overnight
• 1 large onion, minced
• 4 cups low-sodium chicken stock
• 5 cloves of garlic, minced
• 2 carrots, peeled and chopped into 2 inch pieces
• 1 stalk celery, chopped into 2 inch pieces
• 2 bay leaves
• 6 cloves
• 2 tsp chicken demi-glace (optional)
• 2 sprigs rosemary
• 2 sprigs parsley

DIRECTIONS:
• Preheat oven to 300°F.
• Spray cooking oil to coat a Dutch oven or similar size oven proof copper pan. Heat on medium high. Add the bacon and cook about 5 minutes per side until just starting to get crispy. Remove from pan and set aside on a plate with a paper towel.
• Add the chicken to the pan, skin side down. Cook for 6 to 8 minutes without moving to brown the chicken, then turn over to cook for a few more minutes. Remove the chicken and set aside on a platter.
• Add the sausage to the pan. Cook for about 5 minutes to brown, turning occasionally. Remove the sausages and set aside along with the chicken. Move the meat items to the fridge while you cook the beans.
• Add the onion to the pan, cook on medium for about 5 minutes until it begins to soften. Add the carrots, celery and garlic to the pan along with the beans. Stir to combine. Add the stock along with the bay leaves, cloves, rosemary, parsley and demi-glace (if using). Bring to a simmer, then reduce heat to low. Cover and cook the beans about 45 minutes, until just tender.
• Remove the cover from the pot. Use a slotted spoon to remove the carrots, celery, rosemary, parsley, bay leaves and cloves. Add the chicken thighs, sausage and bacon back to the pan. Stir to combine with the beans. Arrange the chicken so that the skin is facing upward near the top of the pan.
• Move the pan to the oven and cook uncovered for two hours. A bit of a crust should be starting to develop after two hours. Remove the pan from the oven, gently stir, and return to the oven.
• Continue cooking uncovered in the oven for two more hours, stirring to break up the crust every 30 minutes.
•After 4 hours total cooking time in the oven, let the cassoulet cook for 1 more hour undisturbed to let the crust build up a bit more. After 5 hours cooking time in the oven, your cassoulet should be ready to enjoy! Remove carefully from the oven, and scoop into bowls to enjoy with a Languedoc red wine. Bon appétit! © Photo and recipe courtesy of David at www.CookingChatFood.com

Bold_stickerDomaine De NizasDomaine De Nizas
Les Galets Dorés
Languedoc, France

Located near the medieval village of Pézenas in the heart of the Languedoc region, Domaine de Nizas was created in 1998, by John Goelet, an American descendant of a family of Bordeaux wine merchants. He gave Bernard Portet, of Clos Du Val fame, the mission of selecting the most promising terroirs around Pézenas to establish the estate. Portet acquired individual plots that represented different soil types ultimately creating a rich and diverse source of grapes for crafting artisanal wines of extraordinary quality and depth. Surrounded by garrigue (local wild herbs), the vineyard is a unique mosaic of three deep, well-drained soil types. River pebbles impart freshness and fine tannins while limestone creates powerful wines with red fruit aromas. Domaine De Nizas has been certified sustainable since 2007.

“Expressive, fleshy and fruity, this wine offers pleasant notes of ‘garrigue’. The palate is round and approachable, with flavors of dark fruit and herbs. This wine is ideal with roast rack of lamb with thyme or pork tenderloin casserole with braised vegetables.”  – Nathalie Arnaud-Bernard, winemaker.

Winemaker: Nathalie Arnaud-Bernard
Appellation: Languedoc, France
Varietal Blend:  60% Grenache, 25% Carignan, 15% Syrah
Analysis: 14% alcohol / volume

November Wine Club pairing recipe

Roasted Mushrooms with Herbs

Roasted MushroomsNice side dish with Thanksgiving turkey and the perfect pairing for Bourgogne Rouge.

INGREDIENTS:
• ¾ pound cremini mushrooms, washed and sliced
• ¼ pound shiitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• ¼ cup olive oil
• ½ cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish

DIRECTIONS:
• Heat the oven to 475°F.
• Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.  © Photo and recipe courtesy of Faith Durand at TheKitchn.com

November Wine Club bottle imageMellow style logoMasion L’Envoyé
Bourgogne Rouge
Pinot Noir
Burgundy, France

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of terroir and winemaking styles. Côte d’Or is Burgundy’s ‘golden slope’ that is a south-east facing escarpment with an essential aspect in this continental climate. A cold, wet summer provided a slow start to the season. Grapes were hand-picked in mid-September and matured in neutral French oak for 12 months to meld flavors and preserve fresh aromatics without imparting dominant oak.

Mark Tarlov - Co Founder“Sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnects’. Raspberry aromas, hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.” – Mark Tarvlo, Co-Founder

Appellation: Côte d’Or, Burgundy, France
Varietal Blend:  100% Pinot Noir
Analysis: 13.0% alcohol / volume; 3.3 pH; 5.4 g/l Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

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.

Chateau Rouviere Wine Pairing Recipe

Braised Beef & Carrots

braised-beefINGREDIENTS:
•  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_SMmellowChateau 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.winemaker-Olivier-Dauga

“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

 

Mussels in Cream with French Fries

WC_Dec_2014_Marquis_Blanc

mussels-creamMUSSEL INGREDIENTS:

•  8 – 9  lbs of mussels
•  2 cups of dry white wine
•  2 large tomatoes
•  1 cup (10 – 12) shallots
•  1 bouquet garni(thyme parsley laurel)
•  1 large head of garlic (approx. 10 cloves)
•  4 tablespoons of chopped parsley
•  6 tablespoons of salted butter
•  4 tablespoons of cornstarch
•  1  and 3/4 cup of heavy cream

MUSSEL DIRECTIONS:

Rinse the mussels under water, and discard any broken or open mussels. Cut the tomato into slices, coarsely chop the shallots.   Heat the olive oil in a pan, add the mussels, white wine, shallots, tomatoes, thyme, 1/3 of the of the parsley and bouquet garni. Heat on high and stir regularly until all the mussels are open. Remove the mussels, leaving a maximum amount of juice in the pan and reduce by half. Strain the mussel juices through a colander lined with paper towels (the goal is to remove the sand).  Collect the juice and save for the sauce.

Chop the garlic and remaining parsley. Melt the butter in a separate saucepan and add the garlic and parsley. Cook for 3 minutes, add the cornstarch, mix well and cook again on medium heat for 2 minutes. Add the fresh cream and the juice of the mussels, stir regularly over low heat until cream thickens.Return the mussels to the pan, pour the sauce over and reheat on medium for 5 minutes.

FRENCH FRIES INGREDIENTS:

•  2 lbs of russet potatoes
• Oil for frying (traditionally white Belgian fryers use beef, sometimes with the addition of pork fat or mutton, which gives this particular taste for frying fries, however, oil will make the chips lighter and more digestible)

FRENCH FRY DIRECTIONS:

Peel the potatoes, wash them and cut into strips. Wash again and dry them in a clean dish towel.    Cook for the first time in oil heated to 300° F for 7-8 minutes. Do not overload the fryer,  cook 1/3 of fries at a time.   Cool fries, time to take a drink or prepare the rest of the meal.

Cook the fries a second time in oil heated to 375° F  for about 3 minutes (they should be crisp but not hard).   Serve fries immediately, along with a salt shaker. Not recommended to salt in advance, because fries then soften and some people prefer unsalted fries.    8 – 10 servings.   Recipe courtesy of Marquis Lalande

Marquis-de-Lalande-blanc-2013Marquis de Lalande
Bordeaux Blanc

Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840.  As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide.   Marquis de Lalande has a beautiful pale yellow color with green tints.  This wine has a fine and delicate nose with good minerality.  On the palate, it is intense and harmonious.   Best served at 48°F as a lovely aperitif or a perfect pairing with grilled fish or shellfish.DougFrost

“While the last several vintages of red Bordeaux might be slightly off the regions top form, not so the white wines.  These pear and lemon tinged wines are fun, tangy and delightful with a myriad of seafood and shellfish dishes.” – Doug Frost, Master of Wine, Master Sommelier

Winemaker: Eric Marin
Appellation: Bordeaux Controllee, France
Varietal Blend:  100% Sauvignon Blanc
Analysis: 12% alc/vol
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine