March Wine Club Recipe Pairing

Rosemary Lamb Shanks Recipe

Rosemary Braised Lamb Shanks

Great served with polenta or roasted garlic mashed potatoes, soaking up the wonderful sauce.

INGREDIENTS:
• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into ¼ inch rounds
• 10 cloves of garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

DIRECTIONS:
• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.© Recipe courtesy of S. Hodge at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsig GrenacheBold wine Style logo
Arendsig
Inspirational Batch #2
Grenache
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. The Bonnievale ward is influenced by the Meso-climate everyday, a southeastern breeze during the summer and morning fog in the winter, bringing temperature variations. It is also influenced by the Langeberg and Riversonderend Mountain range and Breede River that runs through the valley. All Arendsig Single Vineyard wines are made with minimal interference throughout the vinification. Maturation takes places in natural vessels to bring through the unique vineyard characteristics, that is specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, violets, plums, cherry with a palate of fleshy, syrupy texture and elegant finish. Aged six months in concrete tanks, no contact with wood.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Grenache
Analysis: 14.03% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 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!

 

d’Arenberg Winery

d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times!  Peak behind the scenes with winemaker, Chester Osborn:

Enjoy a glass of Chester’s amazing wines, join our January Wine Club!

Custodian Grenache wine bottled’Arenberg
The Custodian
Grenache
McLaren Vale, South Australia

In 1959, Francis d’Arenberg (d’Arry) Osborn began bottling d’Arenberg wines under the now famous Red Stripe label. Today, d’Arenberg is the keeper of nearly one-third of all of McLaren Vale’s mature Grenache bush vines and d’Arry has celebrated 67 consecutive vintages earning consistent critical acclaim for their coveted Grenache-based wines. Fourth generation winemaker, Chester Osborn, guides the small-batch Grenache parcels from the vintage through the gentle ‘Demoisy’ crusher, into open fermenters and then into the 19th century basket-presses. Natural minimal processing ensures maximum flavor which results in a harmless deposit in the bottle.

“When Grenache is good, you know it straight away. The nose is packed with chester osborn winemakerfresh fruit characters of raspberry, cherry and pomegranate, with complex notes of sooty black earth and cracked fennel seed in support. With time, the palate evolves from initial fresh red fruit characters into a darker brooding blackberry and Kalamata olive skin spectrum. The wine maintains its focus and drive on a long lingering finish held by a tight rhubarb-like acid line. The fine line is further supported by structured, lively tannin.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  100% Grenache
Analysis: 14.5% alcohol / volume

EGGPLANT BRAISED IN CHORIZO TOMATO SAUCE

eggplantINGREDIENTS:
• 16 oz loose chorizo
• 1 cup diced onion
• 4 large garlic cloves, sliced
• 28 oz can tomatoes
• 1 pound Japanese eggplant (about 3)
• 1 cup red wine
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• ¼ cup basil

DIRECTIONS:
• Place the tomatoes in a blender and puree until smooth.
• Slice the eggplant into 2 inch pieces.
• Over medium heat cook the chorizo until cooked through, about 5 minutes. Remove from pan and set aside.
• Add onion and garlic to pan and cook until translucent, about 5 minutes. Add the chorizo back to the pan with the wine. Cook for 1 minute. Pour in the tomato and bring to a boil. Add the eggplant and bring back to a boil. Sprinkle with salt and pepper. Cover the pan, reduce heat to a simmer and cook for 10 minutes. After 10 minutes add the thyme and oregano. Put cover back on and cook for 10 more minutes, or until eggplant is tender.
• Chop the basil and sprinkle over the top. 4 servings. Serve as main dish or side dish.
© Photo and recipe courtesy of Chateau Ste Michelle.

Soupe au Pistou

Soupe au PistouA Provençal version of minestrone, this is a hearty vegetable soup with summer vegetables, herbs and pasta. Delicious served hot or at room temperature.

INGREDIENTS:
• 1 cup dried white beans (navy or cannellini), soaked in cold water overnight and drained.
• 1-ounce of pancetta
• 1 small onion, halved
• 1 medium onion, coarsely chopped
• 4 garlic cloves, 2 whole and 2 smashed
• 1 bay leaf
• 2 quarts plus 3 cups water
• 1 tablespoon extra-virgin olive oil
• 1 small fennel bulb, cored and coarsely chopped
• 2 red potatoes (10 ounces), peeled and halved
• 4 small zucchini (1 pound), cut into ½ inch pieces
• ¾ lb green beans or Romano beans, cut ½ inch pieces
• 3 medium tomatoes-peeled, seeded and cut into ½ inch dice
• 1 table spoon unsalted butter
• 1 cup small shaped pasta, such as elbow or Ditalini
• salt and freshly ground pepper
• 1 cup Classic Pistou (see below)
• basil sprigs, for garnish

DIRECTIONS:
Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 ½ hours. Discard the pancetta, onion, garlic and bay leaf.
• Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 2 quarts of water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes. © Photo Quentin Bacon and recipe courtesy of Paula Wolfert, FoodandWine.com

Corbieres wine bottleBold wine Style logoAbbotts and Delaunay
A Tire D’Aile
Grenache, Syrah
Corbieres, France

A Tire d’Aile is a range of delectable, balanced and elegant wines from the Languedoc region’s classic appellations. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes come from three terroirs: 65% from the eastern Corbières (coastal vineyards yield grapes that lend freshness and elegance), 20% from the edge of Fitou (a terroir located further south whose grapes offer lovely aromatic richness) and 15% from the Corbières Boutenac cru which give this wine its depth. The grapes are handpicked and brought to the winery in tubs and immediately transferred to tanks without crushing or pumping. Maceration lasts 15 days. The press wine is added to the free-run wine. The wine is aged in barrels (40%) and stainless steel tanks (60%).Laurent Delaunay WineMaker

“Very intense black color. Floral nose reminiscent of violet along with fine spices (white pepper), black olive and notes of humus and tobacco. Rich and full-bodied on the palate with lovely substance and smooth tannins. Flavors of jammy fruit and baked goods on the finish.” – Laurent Delaunay, winemaker

Winemaker: Laurent Delaunay
Appellation: Languedoc, Corbieres, France
Varietal Blend:  Grenache, Syrah
Analysis: 13.5% alcohol / volume

CLASSIC PISTOU

Pistou

From the south of France, Pistou is similar to pesto sauce. It’s an olive oil based basil sauce and made by hand.

INGREDIENTS:

  • 1 tablespoon crushed garlic
  • 1 teaspoon kosher salt
  • 4 1/2 cups basil leaves, torn into pieces (2 ounces)
  • 1/4 cup coarsely grated plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)

DIRECTIONS:

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve. © Photo Quentin Bacon, recipe by Paula Wolfert of FoodandWine.com 

Pairing Recipe August Wine Club

August Wine Club

Abbotts and Delaunay
A Tire d’ Aile
Grenache, Syrah, Carignan
Cotes Du Roussillon
France

Cotes Roussillon bottleStemmed from the encounter of two passionate winemakers, Abbotts & Delaunay wines embody the know-how of Nerida Abbott and Laurent Delaunay.

A Tire d’Aile is a range of delectable, balanced and elegant wines from classic appellations in the Languedoc region. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes for this wine hail from three of Roussillon’s famed terroirs; Montner (a temperate zone producing grapes that lend depth to the wine), Tautavel (a hot, dry terroir whose grapes add complexity) and Caramany (a cooler area with grapes that lend elegance). The grapes are handpicked. The Syrah and Grenache grapes are vinified traditionally while the Carignan undergoes whole bunch maceration. Pairs great with grilled meats, poultry in puff pastry and Mediterranean cuisine.

Deep in color with carmine hues, this wine has aromas of raspberry, violet, licorice and blackberry underscored by spicy notes. Full-bodied from the start with soft tannins and long on the finish.” – Laurent Delaunay, winemaker

 

Rustic Sausage Kale Pasta

Pairs well, complementing the earthy, fruit forward flavors in a Languedoc red.

Rustic Sausage Kale Pasta plate

INGREDIENTS:
• ¼ cup extra virgin olive oil
• 1 1b mild Italian pork sausage
• 1 small red onion, thinly sliced
• 1-½ cups baby kale
• 7 oz. canned Great Northern beans, rinsed and drained
• 1 lb dried penne pasta
• pinch red pepper flakes, optional
• salt and freshly ground pepper
• 5 oz freshly grated Parmesan cheese + more for serving

DIRECTIONS:
• Bring a large pot of water to a boil.
• In a large sauté pan, heat olive oil over medium high heat. Add the pork sausage, breaking it up and cook until browned. Add the red onion slices and cook for another 5 minutes. Turn heat down to low.
• Salt the boiling water and add the pasta. Cook according to the package directions. Reserve ½ cup pasta water.
• Drain the pasta. Add the beans to the sausage mixture, pasta, Parmesan cheese and reserved pasta water. Stir to mix and gently mix in the baby kale. Serve with extra cheese. Serves 4.  © Photo and recipe Always Ravenous, adapted from French Country Cooking by Mimi Thorisson.

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

 

The Carnelian Project: Pairing Recipe

Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol