Tag Archives: grenache

Alchemy Grenache

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DECEMBER WINE CLUB:

Mellow style logoAlchemy_Grenache-bottleAlchemy Premium Wines
Grenache
Colchagua Valley, Chile

MELLOW WINE STYLE

This wine is exceptionally vibrant red in color with aromas of cranberries, sage, and spice. It has firm yet mature tannins, a result of ripe fruit from this thick-skinned Grenache and the gentle care given during the winemaking process.

WINE DETAILS:

  • Appellation: Colchagua Valley, Chile
  • Varietal: 100% Grenache
  • Alcohol: 14.1%
  • pH: 3.47
  • TA: 6.3 g/L
  • Residual Sugar: 0.2 g/L
  • Barrel Aging: 12 months in French Oak, 15% new
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Pasta with cream sauces, rich cheese and mushroom risotto

WINEMAKING:
Alchemy Grenache is made from grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher, a de-stemmer or pumps and is bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 12 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

mushroom lasagna at holiday table

Mushroom Lasagna with Parmesan Béchamel

INGREDIENTS:

  • Mushroom Ragù
  • For the Parmesan Béchamel
    • 6 tablespoons (3 ounces/ 84 rams) salted butter, cut into 6 pieces
    • ¼ cup (30 grams) all-purpose flour
    • 4 cups (1 quart) half and half
    • ½ teaspoon ground nutmeg
    • 1 teaspoon crushed red pepper flakes
    • salt and pepper
    • 5 ounces (1 ½ cups) finely grated parmesan cheese
    • ½ cup, packed chopped fresh Italian (flat leaf) parsley
  • For the Lasagna:
    • 12 oven ready no-boil lasagna noodles or 1 pound fresh pasta dough, rolled into sheets
    • 5 ounces (about 1 ½ cups) grated parmesan
    • ¼ cup chopped parsley, for sprinkling over the top of the lasagna

DIRECTIONS:

  1. Make the mushroom ragu. Mushroom ragu will take about an hour to prepare but can be made up to 5 days in advance.

Make the Parmesan Béchamel:

  1. Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
  2. Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
  3. Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon)
  4. Remove the saucepan from the heat and whisk in 4.5 oz grated Parmesan, stirring until the cheese is melted.
  5. Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (Click here for notes for make-ahead instructions.)

Make the Lasagna:

  1. Heat the oven to 350° F (176 °C). If using oven ready no-boil lasagna noodles, see the notes about pre-soaking them before layering them into the lasagna. If using fresh pasta, roll the pasta dough into thin sheets and then cut the sheets to fit the pan.
  2. Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 1/3 of the noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
  3. Layer #2: Add another layer of noodles. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
  4. Layer #3: Lay the remaining noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
  5. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
  6. Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of A Little and A Lot.

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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Mellow style logoFT-REGAL-DES-CIGALES-RED_LesOrgnes_Rhone-bottleDomaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

  • Varietal: 70% Syrah, 30% Grenache
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Alluvial plain
  • Harvest: Mechanical
  • Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
  • Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
  • Serving Recommendation: Serve between 59ºF-63ºF
  • Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Thai-grilled-steak-salad-blogThai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

  • 8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
  • ¼ teaspoon ground black pepper
  • 1 teaspoon soy sauce
  • 1 ½ teaspoons oyster sauce
  • ¾ teaspoon sugar
  • ½ tablespoon water
  • 2 teaspoons neutral oil

For the Salad

  • 2 tablespoons uncooked jasmine or Thai glutinous rice
  • 1 Makrut lime leaf, optional
  • 2 teaspoons fish sauce
  • 2 tablespoons water or unsalted chicken or beef stock
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sugar
  • ½ teaspoon roasted chili flakes, or to taste
  • 1 small stalk lemongrass, bottom half only, thinly sliced
  • 3 tablespoons thinly sliced shallots
  • ½ cup mint leaves, loosely packed
  • ½ cup chopped cilantro
  • 2-3 leaves sawtooth coriander, chopped, optional
  • Thai sticky rice, for serving

DIRECTIONS:

  1. Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
  2. If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
  3. While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
  4. Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
  5. Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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Broken Earth Grenache

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WINE CLUB

Broken_Earth_LR_19_Grenache_BottleMellow style logoBroken Earth Winery
Limited Release Grenache
Paso Robles, California

MELLOW WINE STYLE

Ripe red fruit drives this wine. Look for strawberry, raspberry, and mulberry, which lead into a mouth-filling experience, nicely balanced with finer oak and skin tannins. The wine went to oak in March and remained there for almost 20 months. The barrels (barriques) were predominantly 3rd and 4th use, allowing for gentle development without overpowering oak. On the palate, it appears softer, but the ripe tannins lend a lift to the extended flavors on the back end. This wine can be equally enjoyed on its own or at the dinner table.

Varietal: Grenache
Appellation: Paso Robles, California
Analysis: 13.79% alcohol / volume
pH: 3.4
Residual Sugar: 0.1 g/L
Total Acidity: 6.6 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
The Paso Robles AVA has emerged as the premier Rhône varietal region in the USA. The dry, warm conditions lend themselves to producing Rhône-style wines of extraordinary depth and character. Grenache is certainly no exception. Broken Earth Winery has enjoyed considerable success with the Estate Grown (and California Certified Sustainable) Grenache, and proud to offer the latest vintage, a wine that delivers outstanding flavor without an elevated alcohol level. At 13.79%, it offers enough weight to the complex fruit without too much warmth on the palate. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Broken Earth Winery, located in Paso Robles, California, is deeply rooted in the region’s pioneering spirit. The winery’s estate, originally known as Rancho Tierra Rejada—Spanish for “land of worked earth”—has a rich history of cattle ranching and grape growing. Today, it encompasses over 700 acres of vineyards on Paso Robles’ east side. Established in 1973 as Continental Vineyards, it was one of the first large-scale vineyards in the area. Broken Earth Winery remains committed to sustainable farming practices, producing unique wines that reflect the character of their terroir. Learn more here.

Try this wine with the following recipe…

Easy Chicken Tikka Masala
Easy Chicken Tikka Masala

INGREDIENTS:

  • 1 cup basmati rice
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons vegetable oil
  • ½ medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. In a large saucepan with 2 cups water, cook rice according to package instructions; set aside.
  2. Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
  3. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion and cook until golden, about 4-5 minutes.
  4. Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric until fragrant, about 1 minute.
  5. Stir in tomato sauce and chicken stock; season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer until reduced and slightly thickened, about 10 minutes.
  6. Stir in heavy cream until heated through, about 1 minute.
  7. Serve immediately with rice, garnished with cilantro, if desired.

Information & Photos © Broken Earth Winery – All Rights Reserved.

Recipe courtesy of DamnDelicious.net

November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Bold wine Style logoPomar-Junction-GSM-bottlePomar Junction Vineyard & Winery
GSM The Crossing
Paso Robles, California

BOLD WINE STYLE

A classic Rhône blend and excellent food-pairing wine, this GSM has a floral nose with hints of black currant, black cherry, blueberry and a hint of leather and tobacco. A savory mouthfeel is supported by flavors of red and black fruits, sweet spices, with a finish of supple tannin.

Varietal: 46% Syrah, 27% Grenache, 27% Mourvèdre
Analysis: 14% alcohol / volume
pH: 3.60
RS: .35%
Aging: 19 months
Cooperage: 30% new French oak
Cases: 247
Winemaker: Jim Shumate
Food Pairing: Pairs well with tomatoes, garlic, and either game or domestic meats like duck, lamb, or beef.

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines.  The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as  “orchard” in Spanish.   As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts.  Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

About the Winery:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana Merrill and his wife Marsha, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here >

Try this wine with the following recipe…

Slow-roasted-tomato-bruschetta-blogSlow-Roasted Cherry Tomato Bruschetta

INGREDIENTS:

  • 1 ½ pounds cherry tomatoes (about 4 cups)
  • 6 medium garlic cloves
  • 5 thyme sprigs
  • 1 teaspoon fennel seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon sherry vinegar, ¾ cup extra-virgin olive oil, divided
  • ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
  • 4 ounces goat cheese log, softened
  • small fresh basil leaves

DIRECTIONS:

  1. Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and ¼ cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.

  2. Meanwhile, place baguette slices in a shallow baking pan, and drizzle with ¼ cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining ¼ cup oil, and sprinkle with basil leaves.

Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Southern Living.

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High Camp Estate Grenache Rosé

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Marry,Me,Chicken.,Creamy,Garlic,Sun,Dried,Tomato,Chicken.,HealthyMarry Me Chicken

INGREDIENTS:

  • 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sun-dried tomatoes, chopped
  • 1 tablespoon fresh basil leaves

DIRECTIONS:

  1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  4. Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

© Recipe and Photo courtesy of Little Sunny Kitchen. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Wine-Grenache-Rose-bowHigh Camp
Estate Grenache Rosé
Paso Robles, California

FRUITY WINE STYLE

Very nice pale salmon in color with flavors of cherry, red candy, watermelon, strawberry, vanilla and hints of banana. It has a refreshing style with bright acidity, a soft finish that is equally dry and balanced.

Analysis: 14.1% alcohol / volume
Varietal: 100% Grenache
pH: 3.25
Appellation: Paso Robles AVA, California
Vineyard: 100% Estate Fruit from High camp Estate and Vineyard. The block is located in the the northeast area of the vineyard with chalky, well-draining soils
Winemaking: Destemmed, lightly crushed and left on skins for 4 hours for color extraction
Aging: Fermented in stainless, aged in neutral, French Oak for 6 months
Cases: 370

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs perfectly with bruschetta, charcuterie, seafood, and salads. It’s the perfect wine for a warm day.

© Photo: High Camp
© Photo: High Camp

ABOUT HIGH CAMP’S OWNERS – MEGAN & SPENCER:
Having both come from highly creative professions, the couple dove head first into renewing the brand to represent their welcoming, stylish and nature-loving personalities. And being no strangers to hard work, they immediately rolled up their sleeves and started learning winemaking. It is a homecoming, of sorts, for both Megan and Spencer. Megan is the newest generation in a storied multigenerational family of farmers and ranchers, and Spencer grew up on a farm himself. They bring renewed energy to their rustic property and its old vines, and can’t wait to share their new creations with their loyal wine club and adventurous wine lovers searching to discover their next favorite wines. Learn more about the duo here.

© Photo: High Camp and Jake Tovar
© Photo: High Camp

Information & Photos © High Camp – All Rights Reserved.

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Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced ¼ inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic

DIRECTIONS:

  • Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  • Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (or use entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

© Recipe and Photo courtesy of Alexandra Cooks. All rights reserved.

NOVEMBER WINE CLUB:

Skylark-red-belly-wine-bottleMellow style logoSkylark
Red Belly
Mendocino County
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. – Jeb Dunnuck, 90 pts.

WINEMAKING DETAILS:
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 loved the challenges and complexities that came with that tradition. The 2018 Red belly is comprised of 40% Niemi Vineyard Carignan, 40% Ashurst Vineyard Syrah and 20% Sawyer Vineyard Grenache. Each varietal is handpicked fermented separately by native yeasts, 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. They definitely achieved that here.

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

Information & Photos © Skylark Wine Company – All Rights Reserved.

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 >

 
 
 

 

July Collector’s Wine Club: Iowa

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Collectors Wine Club2013-La-Ferme-Du_Mont-Capelan-Red-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Capelan 2013
Rhône Valley, France

BOLD WINE STYLE

Black cherries, currants, licorice, graphite and dried Provencal herbs all emerge from this medium to full-bodied, focused, pure, yet nicely concentrated Châteauneuf-du-Pape. It has high quality tannin, solid mid-palate depth and should drink well for a decade. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Syrah, 10% Mourvèdre
Country: France
Region: Southern Rhône – Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 91-93 Wine Advocate, 2016

Vinification and Maturation:
An exceptional vintage by its originality. A Châteauneuf-du-Pape from the most beautiful complex plots, precise, balanced and distinguished. The terroir is made up of rolled pebbles and multiple stone soils find their originality in a high proportion of complex clay. An unusual vintage, more as a northern vintage in its balance: families of red woodland fruits from Burgundy, bringing a certain paradoxical tension for the region. Vinified at the estate, wines are produced from hand-harvested grapes that are partially destemmed and in vats without SO2. Fairly long vatting (6 to 8 weeks) is carried out with gentle extractions and regular work of the lees. After a very slow pressing, wines are blended and aged 18 months, a proportion in new barrels (70%).

Bold wine Style logo2016-La-Ferme-Du-Mont-Vendange-Rouge-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Rouge 2016
Rhône Valley, France

BOLD WINE STYLE

Deep purple red in color, this wine is aromatic with notes of crisp red and black fruits, caramel licorice and lightly waxed Mediterranean spices. The palate is smooth and racy.

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Mourvèdre, 10% Syrah
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 93 Wine Advocate, 2018; 91-93 Jeb Dunnuck, 2017; 90-92 Vinous, 2018

Vinification and Maturation:
2016 harvest was noted be one of harmony and fluidity. Located on a small terrace on the northeast side of the appellation, the rolled pebble floors find their originality in a large proportion of saffron where the Grenache will express even more fruit. Grapes hand-harvested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30°C / 71.6-86°F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled according to the vintages and the 12-month aging combines both a small proportion of wood (10%) and a traditional aging in concrete vats (90%).

Silky style2021-La-Ferme-du-Mont-Vendange-White-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Blanc 2021
Rhône Valley, France

SILKY WINE STYLE

Bright yellow in color with green reflections. An extremely complex nose made of quince, white truffle and small flowers.

Analysis: 14.5% alcohol / volume
Varietal: 60% Grenache Blanc, 30% Roussanne, 7% Bourboulenc, 3% Clairette
Total Acidity: 4.2 g/L
Total Sulphur: 55 mg/L
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 92 Jeb Dunnock, 2022

Vinification and Maturation:
The legendary Châteauneuf-du-Pape terroir made up of famous rolled pebbles allows La Ferme du Mont to express their passion for Grenache and Roussanne from different regions, and Bourboulenc with a touch of Clairette. Located on a small terrace on the northeastern slope of the appellation, the soils consist of molasses (pebbles), clay, a little sand and crushed mineral stones. Manual harvest, severe and rigorous sorting follows. The grape varieties have different maturities, which is why La Ferme du Mont staggers the harvest. The Grenaches are harvested at the beginning of September, then 4 weeks later the Roussane follows. The berries undergo direct pressing and are fermented in a barrel made with wood from the Tronçais forest. Fermentation and aging in this piece of wood with very fine, slightly heated grains provides an envelope of chestnut all in softness and harmony.

ABOUT THE WINERY:
La Ferme du Mont in Southern Rhône boasts a mosaic of vineyards, now owned and vinified by Stéphane Vedeau. Formerly a soccer player in Paris. Stéphane shifted to winemaking in 1989 and spent 15 years making award-winning wines in the Languedoc region. Stéphane arrived in the Rhône Valley in 2000, creating La Ferme du Mont in Southern Rhône where he continues to produce wines with freshness and soul using native yeasts and biodynamic methods.. Learn more about their story here.

Photos, video and information © La Ferme Du Mont and Broadbent – All Rights Reserved.

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July Premium Wine Club

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Bold wine Style logoThelema-Cabernet-Sauvignon-bottleThelema Mountain Vineyards
Cabernet Sauvignon 2019
Stellenbosch, South Africa

BOLD WINE STYLE

Complex and stylish, with aromas of blackcurrant leaf and coffee bean which progresses into a palate that’s structured and racy with hints of leather, dark chocolate and sweet blackberry. The firm tannins yield and gripping mouthfeel from the first sip through to the long lingering finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: Cabernet Sauvignon
  • pH: 3.66
  • Residual Sugar: 1.6 g/L
  • Total Acidity: 5.6 g/L
  • Food Pairing: A butterflied leg of lamb or lamb steak with rosemary and potato dauphinoise on the side

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon – clone 46C, 169A and 338C
  • Root stock: 101-14, R110 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2002, 2003 & 2008
  • Plant density: 2000-2300 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15cm
  • Yield: 10.4 tons per hectare
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 19 February – 28 February, 2029
  • Grape sugar: 24.7-25.2ºB
  • Acidity: 5.74 – 6.84 g/l
  • pH at harvest: 3.53-3.7

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy 3 / X-Pure
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and a combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels. The wines are aged gracefully in place for 18 months, with 25% new French oak barrels and received only one racking during this period. After tasting through all the individual lots, the winemaking team decides on the final blend, the barrels are emptied into the tank farm and the wines are prepared for bottling.
  • Mood Maturation: 18 months in barrel, 30% new French oak, balance in older barrels

Bold wine Style logoThelema-The-Abbey-bottleThelema Mountain Vineyards
The Abbey 2019
Stellenbosch, South Africa

BOLD WINE STYLE

The name Thelema comes from a tale written by 16th Century French writer Francois Rabelais, who writes about beautiful Abbey, Thélème, where there is but one rule – ‘do what thou wilt’. This blend of Shiraz, Grenache and Petit Verdot pays homage to the spirit of the Abbey and to the author who gave them their name.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Varietal: 70% Shiraz, 15% Grenache and 15% Petit Verdot
  • pH: 3.62
  • Residual Sugar: 2.0 g/L
  • Total Acidity: 5.2 g/L
  • Food Pairing: Rich hearty stews, roasts and grilled meats

VITICULTURAL PRACTICES:

  • Varietal: Shiraz – Clone Sh1A / Grenache – Clone GN 70N / Petit Verdot – Clone PR 400D
  • Root stock: 101-14 & R99
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2003 to 2006
  • Plant density: 3000, 1996 and 2022 vines per hectare respectively
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 12cm
  • Yield: 8.5 tons per hectare (Shiraz), 11 tons/ha (Grenache), 13 tons/ha (PV)
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Picking date: 15 March 2019 (Shiraz), 20 February 2019 (Grenache), 20 March 2019 (PV)
  • Grape sugar: 25.2ºB (Shiraz), 25.0ºB (Grenache), 24.8ºB (PV)
  • Acidity: 5.12 g/L (Shiraz), 6.19 (Grenache), 5.73 g/L (PV) 
  • pH at harvest: 3.6 (Shiraz), 3.33 (Grenache), 3.57 (PV)

WINEMAKING PRACTICES: 

  • Yeasts: Alchemy4
  • Fermentation temp: 80.6ºF
  • Method: De-stalked, hand sorted, crushed, pumped into stainless steel fermentation tanks, cold soak for two days, and pumped over once a day for 5 days. After fermentation, the wine is left on the skins for 2 days before pressing, once pressed, wine is racked to barrel for malolactic fermentation.
  • Mood Maturation: 18 months in 2nd & 3rd fill 225 L French oak barrels

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.

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Thelema Mountain Red

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Grilled BBQ Chicken PizzaGrilled BBQ Chicken Pizza

INGREDIENTS:

  • 1 pound pizza dough raw
  • all-purpose flour for dusting dough
  • olive oil for brushing on grill and pizza
  • ½ cup barbecue sauce
  • 1 ¼ cups mozzarella shredded
  • ½ cup smoked gouda shredded
  • ⅓ cup roma tomato, ¼-inch thick slice
  • ⅓ cup green bell peppers, ¼-inch thick slice
  • ⅓ cup red onions, ¼-inch thick slice
  • ½ cup corn fresh, canned or defrosted frozen
  • 2 slices bacon cooked, diced
  • 1 cup cooked chicken breast ¼-inch thick slice
  • ¼ cup green onions thinly sliced

DIRECTIONS:

  1. On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
  2. Make sure the bottom of the dough is floured and not sticking to the paper.
  3. Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
  4. Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
  5. Brush the top of the dough with olive oil.
  6. Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
  7. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. 
  8. Cook for an additional 1 to 2 minutes uncovered if needed.
  9. Turn all of the burners heat down to medium-low.
  10. Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
  11. Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
  12. Check the bottom of the crust halfway through to make sure it doesn’t burn too much. 
  13. Top pizza with sliced green onions and more barbecue sauce if desired.
  14. Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

© Recipe courtesy of Jessica Gavin.

JULY WINE CLUB:

Mellow style logoThelema mountain red wine bottleThelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

  • Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
  • Analysis: 14% alcohol / volume
  • Residual Sugar: 2.2 g/l
  • pH: 3.51
  • Total Acid: 5.4 g/l
  • Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

  • Rootstock: 101-14, R99
  • Soil Type: Tukulu / Glenrosa
  • Age of Vines: Planted 2004-2006
  • Trellising: Vertical Hedge
  • Pruning: 2-bud spurs
  • Yield: 11.8 tons per hectar
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Grape Sugar: 23.8-25.1ºBalling
  • Acidity: 5.48 g/l – 7.18 g/l
  • pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

  • Yeasts: NT50 / Alchemy 3 / ICV Gre
  • Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
  • Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Information and Photos © Thelema Mountain Vineyards – All Rights Reserved.

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Sonder Field Blend

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Creamy Leftover Turkey SoupCreamy Leftover Turkey Soup

INGREDIENTS:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots peeled and sliced
  • ½ pound baby potatoes halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat shredded
  • ½ cup corn
  • salt & pepper, to taste

DIRECTIONS:

  1. Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  2. Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  3. Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  4. Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  5. Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  6. Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  7. Serve: Season with salt and pepper to taste, then serve immediately.

© Recipe courtesy of Nora from Savory Nothings.

NOVEMBER WINE CLUB:

Mellow style logoSonder-Field-Blend-bottleSonder
Field Blend
Columbia Valley, Washington

MELLOW WINE STYLE

From the Andrews Family Vineyard and Coyote Canyon Vineyard, whole berries were used with 25% stems. Five-day cold soak under dry ice followed by fermentation by native yeasts. Aged for 5 months in a mix of neutral French puncheons and stainless steel.

Varietal: Counoise, Grenache, Cinsault, Viognier, Roussanne
Analysis: 13.1% alcohol / volume
Total Acidity: 5.5 g/L
pH: 3.74
AVA: Columbia Valley
Vineyard: Andrews Family Vineyard/Coyote Canyon Vineyard, Horse Heaven Hills.

ABOUT THE WINERY:
Sonder wines are driven by simplicity and authenticity, creating wines that are minimally intervened to showcase each vineyard and the nuances that mother nature may bring to each vintage. They strive to create wines they love to drink: bright, playful, juicy and delicious. Learn more about the winery here.

Photos and information © Sonder Wines – All Rights Reserved.

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