October Collector’s Wine Club: Iowa

Collectors Wine ClubBandeau Cave

Extrait BlancDomaine Chante Cigale
Extrait Blanc
Châteauneuf du Pape, France

Rich WineStylesRICH WINE STYLE

Vinified, aged in an ovoid concrete vat and selected from an outstanding terroir: this wine is truly “Haute Couture”. This Blanc Extrait has a very pure nose, mineral and saline coated by a fruit white white flesh; powerful, elegant and creamy mouth feel. Pairs well with Provencal and Mediterranean cuisine, foie gras, lobster, scallops, and king prawn.

“Freshly cut pear, fairly full in body. with a pear juice texture and flavor. Acidity is low but balanced, with a little positive bitter twist accentuating the freshness. Fairly long finish, not hugely deep, but very well put together Organically grown on clay soils in lieu-dit Palestor to the north of the village. Fermented then matured for 10 months, half in demi-muid, half in concrete tank.” – 93 pts, Matt Walls – 2018 En primeur tastings, Rhône Valley

“The 2018 Châteauneuf du Pape Blanc Extrait is 80% Roussanne and 20% Grenache Blanc, with roughly half made in demi-muids and the other part in concrete. A bit reticent right now, with just hints of pineapple and tangerine, it’s full-bodied but tightly wound and tense, seemingly in need of time to unwind. It’s by no means unapproachable now, but it should be better in a year or two and will drink well for close to a decade.” – 91+ pts, Joe Czerwinski – The Wine Advocate 2019

Terroir: Clay – Limestone 70% (lieu dit: Palestor), Rolled Pebbles 30% (lieu dit: Cabrières)
Age of Vineyard: 40 years old
Varietal: 70% Roussanne, 30% Grenache Blanc
Aging: 9 months on fine sediments
Aging Potential: 10 years
Serving Temperature: 50-53.6° F
Production: 1,700 Bottles

About Domaine Chante Cigale

Domaine Chante Cigale has been in operation in Southern Rhone Valley for more than 150 years. Founded in 1874, Hyppolite Jourdan named roughly 28 hectares of family property Clos Chante Cigale. In 1936, the same year the Chateauneuf de Pape AOC was created, the estate was renamed to Domaine Chante Cigale.

Today, Domaine Chante Cigale is one of the most important family estates of Châteauneuf du Pape.  Alexandre Favier is now carefully running the winery by keeping up with the winemaker’s tradition of the family.

The Estate now stretches over 40 hectares on the Châteauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir.  The diversity of its soils and of the grape varieties allows the elaboration of a unique and exceptional wines.  Alexandre Favier and his team are taking good care of every step of the wine production themselves, respecting the spirit of the Domaine. 

Domaine Chante Cigale VineyardsDomaine Chante Cigale Harvest

 

Bold wine Style logoExtrait RougeDomaine Chante Cigale
Extrait Rouge
Châteauneuf du Pape, France

BOLD WINE STYLE

A genuine and rustic wine that will go through decades. Showcasing a deep, red color, with a complex nose of black fruit and licorice. The Extrait Rouge has a very powerful mouth, that is fleshy and concentrated, with very fine and dense tannins. Pairs well with roasted meat, pigeon, lamb, pecking duck and sheep’s cheese.

A broad, muscular style, with chestnut and tobacco leaf notes and roasted cedar accents framing a large core of lightly dried plum, red currant and blackberry fruit. Cuts a broad swath on the finish, offering a long echo of humus. Will likely age toward a more rustic profile. For fans of the style.” – 92 pts, JM 2017

The smallest production cuvée is the 2015 Châteauneuf du Pape Extrait. An uncommon blend of 70% Mourvèdre and 20% Grenache, aged in demi-muids and older barrels, its deep ruby color is followed by rich, concentrated and ripe aromas and flavors of blackcurrants, toasted spice, licorice and roasted herbs. This big, mouth-filling and structured 2015 will need to be forgotten for 3-4 years and will have two decades of overall longevity.” – 92-94 pts, Jeb Dunnuck – The Wine Advocate 2016

Terroir: Rolled Pebbles (lieu-dit: Le Calada)
Age of Vineyard: 100 years old
Varietal: 80% Mourvèdre, 20% Grenache
Aging: 30 months in demi muid
Aging Potential: 15-20 years
Serving Temperature: 60.8-64.4° F
Production: 800 Bottles

Bandeau DomaineAbout Chateauneuf-du-Pape

In the 14th Century, under the reign of Pope John XXII, the Avignon village became the summer residence of the papacy. As for the precious nectar produced in this area, he granted it the rank of “Vin du Pape”, opening the doors of the great European courts.  More than likely, during Gallo-Roman times the vines covered the territory of Châteauneuf-du-Pape. However, the first written evidence of its existence dates from 1157. In keeping with local tradition and planting himself, Geoffroy, bishop of Avignon, had a vineyard within the territory of Châteauneuf-du-Pape. However, it’s the popes from the fourteenth century that were the real promoters of the wine growing business of the appellation.

By the 19th Century, the wines were very well known, enjoyed by famous people, poets, literary and cultural associates in Paris.  By the 20th Century, winemakers were anxious to defend the growing reputation of the Châteauneuf-du-Pape wines, the beginnings of the current system of AOC.  The 1919 wine appellation law on “designations of origin” was too general and didn’t prevent fraud. The constituent meeting of the “Châteauneuf-du-Pape winegrowers union” took place in October 1923. After several years of legal proceedings, the decree of the appellation is published and Châteauneuf-du-Pape becomes the first wine-making AOC of France on May 15, 1936.  Still in force today, it continues to protect and guarantee the quality of Châteauneuf-du-Pape wines. The vineyards now cover 7900 acres in the towns of Châteauef-du-Pape, Bédarrides, Courthézon, Orange and Sorgue.


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July’s Collectors Wine Club: Iowa

Collectors Wine ClubClos du Clocher

About Clos Du Clocher

Clos du Clocher wine estate is located in the Pomerol wine growing region in France. With three parcels of vineyard and just 300 yards south of the church in Pomerol, it is surrounded by the most famous growths of the appellation.   Founded in 1924, when the first parcel of vines were bought by a successful Bordeaux negociant,  Jean Baptiste Audy.  Today, the estate is owned by his grandson Pierre Bourotte and his great-grandson Jean-Baptiste.  The soils are composed of the famous dense iron-rich clay that is found in Pomerol.  The vineyards are planted with 70% Merlot and 30% Cabernet Franc with an average age of 39 years old. Grapes are hand harvested into small baskets and double sorted.  Winemaking is traditional and carried out in stainless steel and cement thermo-regulated vats.  After 4 weeks in the vats, malolactic fermentation takes place in oak barrels or vats, depending on the parcels and the vintage.  The wine is aged for up to 18 months in French oak barrels (two thirds new and one third one year old).

Clos du Clocher PomerolBold wine Style logoClos du Clocher
Pomerol
Merlot, Cabernet Franc
Bordeaux, France

BOLD WINE STYLE

This month’s Collector’s Club includes both the 750ml and 1.5 Magnum bottle of Clos du Clocher.

In the very center of the famous Pomerol plateau, under the shadow of the eponymous bell tower of the neighboring church, this vineyard is home to some truly ancient vines that translate into a tremendous wine in bottle. This is without a doubt “A beauty from the high plateau of Pomerol” to quote Robert Parker of The Wine Advocate. 

Clos du Clocher is an elegant Pomerol style and a wonderfully pure expression of the vineyard’s terroir. Perfect for short-medium term drinking for the vintage.  Annual production at Clos du Clocher is about 2000 cases and the legendary consultant Michel Rolland consistently produces wines of real elegance from a modest 7 hectares. In a diminishing field, this elegant style is one of Pomerols very best values. 

“Has a lightly roasted feel, with ganache and espresso notes lining the core of plum and blackberry fruit. Roasted alder hints fill the finish, while the roasted edge provides the texture. Shows more guts than refinement.” Wine Spectator

Appellation: Bordeaux (right bank), Pomerol, France
Varietal: 80% Merlot, 20% Cabernet Franc
Analysis: 14% alcohol / volume
Aging: 18 months French Oak barrels
Winemaker: Michel Rolland

About Chateauneuf-du-Pape

In the 14th Century, under the reign of Pope John XXII, the Avignon village became the summer residence of the papacy. As for the precious nectar produced in this area, he granted it the rank of “Vin du Pape”, opening the doors of the great European courts.  More than likely, during Gallo-Roman times the vines covered the territory of Châteauneuf-du-Pape. However, the first written evidence of its existence dates from 1157. In keeping with local tradition and planting himself, Geoffroy, bishop of Avignon, had a vineyard within the territory of Châteauneuf-du-Pape. However, it’s the popes from the fourteenth century that were the real promoters of the wine growing business of the appellation.

By the 19th Century, the wines were very well known, enjoyed by famous people, poets, literary and cultural associates in Paris.  By the 20th Century, winemakers were anxious to defend the growing reputation of the Châteauneuf-du-Pape wines, the beginnings of the current system of AOC.  The 1919 wine appellation law on “designations of origin” was too general and didn’t prevent fraud. The constituent meeting of the “Châteauneuf-du-Pape winegrowers union” took place in October 1923. After several years of legal proceedings, the decree of the appellation is published and Châteauneuf-du-Pape becomes the first wine-making AOC of France on May 15, 1936.  Still in force today, it continues to protect and guarantee the quality of Châteauneuf-du-Pape wines. The vineyards now cover 7900 acres in the towns of Châteauef-du-Pape, Bédarrides, Courthézon, Orange and Sorgue.

Domaine Chante CigaleBold wine Style logoDomaine Chante Cigale
Rouge 2016
Châteauneuf du Pape, France

BOLD WINE STYLE

Today, the Domaine Chante Cigale is one of the most important family estates of Châteauneuf du Pape.  Alexandre Favier is now carefully running the winery by keeping up with the winemaker’s tradition of the family.

The Estate now stretches over 40 hectares on the Châteauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir.  The diversity of its soils and of the grape varieties allows the elaboration of a unique and exceptional wines.  Alexandre Favier and his team are taking good care of every step of the wine production themselves, respecting the spirit of the Domaine. 

Bright violet. Ripe cherry and raspberry on the deeply perfumed nose, lifted by suggestions of pungent flowers and cracked pepper.  Nicely concentrated but lively as well, offering sappy red berry, candied cherry and lavender flavors that show very good clarity and smooth, seamless texture.  Finishes sweet and silky, displaying spicy persistence and gentle tannic grip.” – 91 pts. Vinous 2018

It boasts silky tannins, plenty of cherry fruit and a dusting of ground pepper and all spice on the long finish. Drink 2018-2028.” – 91 pts, Robert Parker 2018

Appellation: Châteauneuf-du-Pape, France
Varietal: 65% Grenache, 20% Syrah, 10% Mourvédre, 5% Cinsault
Analysis: 15.5% alcohol / volume
Aging: 12-14 months in 35% new French oak

 

 
 
 

Hanger Steak with Grilled Fennel Salad

hanger steak fennel salad

INGREDIENTS:
• 1 TBS crushed garlic
• ¾ cup olive oil
• 1 cup cilantro leaves, roughly chopped
• 2 TBS fresh thyme, roughly chopped
• 1 ¼ cups parsley leaves, roughly chopped
• ¾ cup mint, roughly chopped
*Please note herbs are used in 2 parts of this recipe
• 1 ½ pounds hanger steak (butchers steak)
• 2 tablespoons champagne vinegar
• 1 tsp lemon juice
• 1 tsp honey
• 4 TBS olive oil (split into 2 TBS each)
• Kosher salt to taste • freshly cracked pepper
• 2 fennel bulbs, cored and cut into wedges
• 2 large tomatoes, cut into 6 wedges each
• 3 ounces feta large dice

DIRECTIONS:
• Blend garlic, olive oil, cilantro, 1 cup parsley, thyme and ½ cup mint in a blender until smooth, pour over steak and let marinate in refrigerator for 3 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil. Season with salt and pepper.
• Prepare a grill for medium-high heat. Remove steak from marinade; season with salt and pepper. Grill until nicely browned and thermometer reads 125℉ for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
• Meantime, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and slightly soft, about 2-3 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.© Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden Cabernet SauvignonMellow style logo
Robert Eden Collection
Cabernet Sauvignon
Languedoc, France

MELLOW WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Cabernet Sauvignon. The organic grapes were de-stemmed and then fermented in concrete tanks under temperature control. Aging involves some large wooden tanks for part of the blend.

Winemaker Robert Eden“Dark ruby color. Sweet aromas of creme de cassis, kirsch, orange zest, and magnolia with a silky, vibrant, fruity medium-body and a silky, medium-length herbal tea finish with light oak flavor. A pure and simple cabernet sauvignon with sweet aromatics and a lightly herbal palate. Supple and generous wine, will go well with pizza, pasta, and everyday food.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 100% Cabernet Sauvignon
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, 2019 World Wine Championship

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Mediterranean Baked Halibut

Mediterranean baked halibut

INGREDIENTS:
• 1 1/3 lb halibut cut in 4 pieces or baked whole
• 2 tablespoons olive oil (reserve 1 TBS)
• fresh ground black pepper
• Kosher salt to taste
• ¼ cup red onion finely diced
• 1 cup grape tomatoes halved
• ¼ cup Spanish olives halved
• ¼ cup Kalamata olives halved
• ½ cup parsley chopped
• zest of 1 lemon

DIRECTIONS:
• Preheat the oven to 425°F.
• Using 1 tablespoon of olive oil, brush the fish on both sides with the oil and season with salt and pepper and place on a parchment lined baking sheet.
• Place the fish in the oven and bake for about 8-10 minutes, until the fish is opaque in the center.
• While the fish cooks, heat the remaining olive oil in a pan over medium heat.
• Add the red onion, stirring occasionally, until the onions are soft, about 2 minutes.
• Add the tomatoes, season with a little salt and pepper, and cook for another 2 minutes until it just started to wilt and release juices.
• Stir in the olives, parsley and lemon zest and transfer the sauce to a bowl.
• To serve, place the halibut on a plate, top with the olive and tomato mixture. Serve immediately. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Robert Eden ChardonnaySilky style
Robert Eden Collection
Chardonnay
Languedoc, France

SILKY WINE STYLE

Robert Eden, co-owner and winemaker of Château Maris, is recognized worldwide for his commitment to sustainable and organic viticulture. The Robert Eden Collection is his latest project, made with organic grapes from the Languedoc region in the South of France. Year-round sunshine and high winds provide a dry environment, naturally keeping away pests and vine diseases. This makes for perfect conditions for organic agriculture and beautifully balanced, ripe grapes. Robert selects the best vineyards and hand-crafts each wine to bring out the purest expression of Chardonnay grapes.

Winemaker Robert Eden“Yellow straw color. Aromas of baked apple, phyllo pastry, butter cream, dried pineapple, and dried sage with a satin, soft, dry yet-fruity, light-to-medium body and a smooth, buoyant vanilla, cream finish with a suggestion of oak flavor. An easy-drinking Chardonnay with toasty notes of pastry and baked apples. Pairs well with everyday cooking, grilled food, mixed salads, Asian-inspired dishes or enjoy as aperitif.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: Chardonnay
Analysis: 12.5% alcohol / volume
Critical Acclaim: Silver Medal, World Wine Championship 2019

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Braised Short Ribs with Fine Herbs

braised short ribs

INGREDIENTS:
• 3 pounds beef short ribs
• salt and cracked pepper to taste
• ¼ cup olive oil • 2 slices bacon large dice
• 2 medium onions sliced thin
• 6 cloves of garlic sliced
• 2 cups red wine
• 2 lbs ripe tomatoes, peeled and diced (or 28 ounce can)
• 6 chives roughly chopped • 2 sprigs tarragon (save stems) chop leaves
• 3 sprigs fresh chervil (save stems) chop leaves *mix chervil tarragon and chives together and set aside
• 2 bay leaves
• ¼ cup roughly chopped parsley (save stems)
• Butchers twine

DIRECTIONS:
• Season beef ribs with salt and pepper and set aside.
• Heat the oil in a large Dutch oven over high heat. Brown all sides well then remove the ribs to a plate and brown remaining ribs.
• Pour off all but 2 tablespoon of fat in the pan. Add the bacon and cook over medium heat until it renders most of its fat but does not crisp. Add the onions and garlic and cook until soft. Stir in the wine, tomatoes, salt, and a generous grinding of black pepper. Return the ribs to the pot and bring to a simmer.
• Tie up saved herb stems with twine. Tuck them between the ribs in the braising pan. Cover the pot and reduce the heat to very low. Gently simmer until the ribs are tender enough to pierce with a fork and the meat pulls off the bone, about 2.5 to 3 hours. Alternately, if your pan is oven safe, you can braise the beef in the covered pot in a 300-degree oven.
• Take the ribs out of the sauce with tongs and transfer them to a large platter. Remove and discard the herb bundle. Skim off any visible fat on the surface of the sauce. Stir in the chopped mix of herbs and increase the heat to high. Boil the sauce until it thickens enough to coat a spoon. Stir in the parsley. Taste and season with additional salt and pepper if needed.
• Spoon the sauce over the meat and serve. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Chateau Maris Natural Selection Syrah GrenacheBold wine Style logo
Château Maris
Natural Selection
Syrah, Grenache
Languedoc, France

BOLD WINE STYLE

Robert Eden, vintner and co-owner of Château Maris, has lived in France since 1994. After traveling the world and working with renown winemakers, he began his pursuit of organic and biodynamic viticulture at Château Maris. Located within the terroir of Cru La Liviniere in the South of France, the winery is situated at the foot of the Black Mountains. Château Maris is a 79-acre estate divided into multitude of small vineyards on the hillside above the village of Laviniere, the first Cru Classe of the Minervois, in the Languedoc region. Eden’s unwavering pursuits in organic winemaking and biodynamic principles, spans over two decades, three continents and has gained world-recognition. His keen attention to environmentally conscious viticulture and top varietals of French terroir, creates wines that are reliable and a delicious choice for any dinner party with family and friends.

Winemaker Robert Eden“Notes of dark fruits, black currant. Inky purple on the glass. Full-bodied richness, beautifully integrated acidity, ripe tannin and no hard edges. It is soft with juicy tannins. Pairs well with red meat, filets or ribs.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 70% Syrah, 30% Grenache
Analysis: 14.5% alcohol / volume
Critical Acclaim: 91 pts Wine Advocate, 2017

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, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

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