Tag Archives: July wine club

Giustini Wines Patù

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JULY WINE CLUB:

Bold wine Style logoGiustini-Patu-bottleGiustini Wines
Patù
Primitivo Salento IGP
Puglia, Italy

BOLD WINE STYLE

Deep ruby red color. On the nose, there are hints of blackberries, plums and berries with balsamic notes. In the mouth, it is soft and persistent.

WINE DETAILS:

  • Varietals: Primitivo
  • Alcohol: 14.5% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
  • Vine Training: Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: Last 10 days of September
  • Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature
  • Aging: In stainless steel tanks
  • Pairing: Savory first courses, red meat and cheese
  • Serving temperature: 60.8-64.4ºF
  • Longevity: 5 years

ABOUT THE WINERY:

Federico Papapodoli

Federico Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

focaccia-rustica-close-up-recipe

Pizza Rustica (Focaccia Filled with Tomato, Onions & Olives)

INGREDIENTS:

For the bread dough:

  • 1 cup tepid water
  • 1 ¾ teaspoon active dry yeast, or 20 grams fresh yeast
  • 3 ½ cup all-purpose flour
  • 1 pinch of salt

For the filling:

  • 3 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 medium yellow onions, peeled, cut in half, and thinly sliced
  • 1 pinch salt
  • 14 ounces canned peeled tomatoes
  • About 12 anchovy fillets in oil, drained
  • ½ cup good quality black olives, pitted 

DIRECTIONS:

  1. For the dough: If using dry yeast, just mix all of the ingredients together in a large mixing bowl. If using fresh yeast, crumble it into ¼ cup of the water and let sit for 5 minutes or until it soften; mix gently with a spoon, then add the rest of the ingredients. Bring together to form a dough.
  2. You can knead by machine or by hand; for the latter, it will be about 10 minutes of pushing, folding, pulling, etc. until it is no longer sticky and the ball of dough is beautifully smooth and elastic (bounces back if you poke it).
  3. Place the kneaded dough in an oiled bowl, drizzle a bit of oil over the top, cover with a tea towel or plastic wrap, and let sit in a warm spot until doubled in size, about 1 hour.
  4. For the filling: Gently heat the olive oil in a wide skillet and add the onions with a pinch of salt. Let sweat gently until they begin to soften but not color, then add the tomatoes, breaking them up with your spoon when they’re in the pan. Add a splash of water and cook over low-medium heat for about 10 to 15 minutes, or until the tomato sauce thickens. Remove from the heat.
  5. When the dough is ready, preheat the oven to 400° F. Divide into two equal parts. Take one half and roll it out or stretch it with your hands until it’s about ¼-inch thick. Place on a baking tray lined with baking paper and continue stretching gently, forming the dough into a rough rectangle shape until it’s as thin as you can get it. Spread the onion and tomato mixture evenly over the top, leaving a 1/2-inch border around the edge. Lay the anchovy fillets and pitted olives over top, distributing evenly.
  6. Roll out or stretch the rest of the dough to roughly the same size and shape (don’t worry too much about holes—they don’t call this “rustic” pizza for nothing) and lay it over the top, pulling the edges to meet up. Seal the edges by gently pressing down. Poke holes all over the top of the dough with a fork and bake in the oven for 45 minutes, or until crisp and golden brown.
  7. Remove and let cool slightly before cutting into squares. This is also very good served cold the next day, even if the bread is not as crisp.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Emiko at Food52 – All Rights Reserved.

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Giustini Wines Illuminato

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JULY WINE CLUB:

Silky styleGiustini-Illuminato-bottleGiustini Wines
Illuminato
Fiano Salento IGP
Puglia, Italy

SILKY WINE STYLE

Bright straw yellow in color. The nose has hints of aromatic herbs with mineral and floral nuances. The palate is elegant and pleasantly savory in taste.

WINE DETAILS:

  • Varietals: Fiano
  • Alcohol: 12% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
  • Vine Training: Bilateral Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: First 10 days of September
  • Vinification: Destemming and soft pressing of the grapes, without any maceration. The alcoholic fermentation takes place in stainless steel tanks at temperature of 60.8ºF.
  • Aging: In stainless steel tanks
  • Pairings: Fish first courses, risotto with seafood and cheese
  • Serving temperature: 50-53.6ºF
  • Longevity: 2 years

ABOUT THE WINERY:

Giuseppe Papapodoli protrain

Giuseppe Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

cannellini-bean-salad-recipeWhite Bean and Tuna Salad with Shaved Squash

INGREDIENTS:

  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice (about 2 medium lemons)
  • 1 large shallot, minced (about 3 tablespoons)
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 garlic clove, finely grated
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 1 (6.7-ounce) jar tuna in olive oil (preferably tuna ventresca), drained and separated into large flakes 
  • 1 small zucchini, thinly shaved lengthwise (about 1 cup)
  • 1 small yellow squash, thinly shaved lengthwise (about 2/3 cup)
  • dill sprigs, for garnish

DIRECTIONS:

  1. Whisk together olive oil, lemon juice, shallot, thyme, garlic, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl. Fold in beans and tuna; let marinate at room temperature for 20 minutes.

  2. Gently fold zucchini and yellow squash into bean mixture; let marinate at room temperature until squash softens slightly, about 20 minutes. Sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.

  3. Divide mixture evenly among 4 shallow bowls; garnish with dill sprigs and additional thyme leaves.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Justin Chapple on the Food & Wine – All Rights Reserved.

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July Wine Club Pairing Recipe

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JULY WINE CLUB:

Bold wine Style logoGiustini-Vecchio-Sogno-bottleGiustini Wines
Vecchio Sogno
Negroamaro Salento IGP
Puglia, Italy

BOLD WINE STYLE

Ruby red color with purple hues. Hints of red fruits, especially currant and blueberry, with notes of violet and cyclamen. Pleasant spicy notes in the end. 

WINE DETAILS:

  • Varietals: Negroamaro
  • Alcohol: 14% alcohol / volume
  • Appellation: Salento IGP, Italy
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Guyot
  • Average age of vines: 25-30 years old
  • Soil: Medium textured with a good presence of clay
  • Harvest: Half September
  • Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature.
  • Aging: In stainless steel tanks
  • Pairing: Red sauces, cheeses, and grilled red meats
  • Serving temperature: 60.8-64.4ºF
  • Longevity: 5 years

WINEMAKER NOTES:
After years managing vineyards for larger producers, Giuseppe Papadopoli purchased the family’s first estate in the district of Giustini in 1991.  In 2005, the winery released its first label, Vecchio Sogno (“old dream”), crafted from carefully selected Negroamaro grapes and named in honor of the grandfather’s dream of owning a winery.  Continued growth and recognition led to the opening of the winery’s permanent home in San Giorgio Jonico in 2015, a town immersed in the Primitivo di Manduria DOC area between the sea of Taranto and the heights of the Itria Valley.

Giuseppe Papadopoli

ABOUT THE WINERY:

Salvatore Papapodoli protrait

Salvatore Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

grilled-tomatoes-burrata-dishGrilled Tomatoes and Burrata

INGREDIENTS:

  • neutral oil, for oiling the grill grates, optional
  • 4 firm tomatoes (slightly under-ripe) 
  • 6 tablespoons extra-virgin olive oil 
  • fleur de sel or coarse kosher salt 
  • freshly ground black pepper 
  • one 8- to 9-ounce ball burrata 
  • ¼ cup fresh basil leaves
  • 1 teaspoon dried oregano 
  • zest of 1 lemon 
  • 2 tablespoons balsamic glaze 
  • sliced baguette or other crusty bread, for serving 

DIRECTIONS:

  1. Prepare a grill for medium-high heat. It’s best to use a grill basket, but if you don’t have one, oil the grill grates.
  2. Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
  3. Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Brandi Milloy on the Food Network – All Rights Reserved.

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Viña Quintay Q Cabernet Sauvignon

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WINE CLUB:

Bold wine Style logoQuintay - Q - Gran Reserva - Cabernet Sauvignon - 2021 BottleViña Quintay
Q Gran Reserva
Cabernet Sauvignon 2021
Casablanca, Chile

BOLD WINE STYLE

Intense burgundy red color, this Cabernet Sauvignon presents notes of black fruit, cassis and spices which are mixed with vanilla and mocha delivered by its aging in French oak barrels. In the mouth it is fresh, with rich acidity and powerful, soft and silky tannins. Of good volume and persistence.

WINE DETAILS:

  • Varietal: 100% Cabernet Sauvignon
  • Analysis: 14% alcohol / volume
  • pH: 3.6
  • Residual sugar: 1 g/l
  • Total Acidity: 6 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 10 days
  • Fermented in: Stainless steel tank
  • Aging: 12 months in French Oak

HARVEST INFORMATION:

  • D.O.: Maipo
  • Harvest: First half of April
  • Yield: 6 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

baked-plumsHoney-baked plums with Mascarpone

INGREDIENTS:

  • 6 large ripe plums, halved and destoned
  • 2 tbsp clear honey
  • 8 oz tub of mascarpone (or substitute with vanilla ice cream/yogurt)
  • 1 tbsp chopped pistachios
  • 3 vanilla Viennese thins biscuits (optional)

DIRECTIONS:

  1. Preheat the oven to 350ºF. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender.
  2. Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between plates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Tesco Real Food.

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William Cole Bill Chardonnay

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WINE CLUB:

William Cole - Bill - Limited Edition - Chardonnay 2022Rich WineStylesWilliam Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile

RICH WINE STYLE

Bright yellow Chardonnay with golden tones, brilliant and transparent, with soft notes of dehydrated apricot, buttery and nutty, perfectly assembled with subtle touches of vanilla. This wine is very fresh in the mouth, of pleasant acidity, unctuous, with great volume and persistence. Long finish.

WINE DETAILS:

  • Varietal: Chardonnay
  • Analysis: 13% alcohol / volume
  • Residual sugar: 2.5 g/l
  • pH: 3.2
  • Total Acidity: 6.9 g/l expressed in Tartaric Acid
  • Food Pairing: Ideal with quiches, white meats and aged white cheeses

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 10 days
  • Fermented in: French barrel
  • Aging: 12 months in french oak barrels

HARVEST INFORMATION:

  • Date: First half of March
  • Yield: 8 ton/ha
  • Harvest type: Manual harvest

ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.

Zucchini_fritterEasy Zucchini Corn Fritters with Creamy Dip

INGREDIENTS:

For Zucchini Fritters:

  • 3 medium green zucchini
  • 1 tsp salt
  • 1 tbsp butter
  • 2 ears of corn, 2 cups of corn kernels
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1 large egg
  • ¾ cup buttermilk
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • ground black pepper
  • ½ tsp smoked paprika
  • 1 cup grated parmesan cheese
  • 1 ½ tbsp fresh chives, chopped
  • 1 ½ tbsp fresh dill, chopped
  • 2 to 3 cups canola oil, for frying

For Dipping Sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp olive oil
  • juice from 1/2 lemon
  • 2 to 3 garlic cloves, pressed or grated
  • ½ tsp salt
  • ground black pepper
  • 1 tsp onion powder
  • 1 tbsp each: fresh chopped dill, fresh chives

DIRECTIONS:

Preparing the Zucchini:

  1. You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
  2. Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
  3. Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
  4. Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.

Cooking the Corn:

  1. For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
  2. Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
  3. Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
  4. Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
  5. Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.

Making the Batter:

  • In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
  • Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
  • Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.

Frying the Fritters:

  • Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300°F to 325°F.
  • Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil.  Usually fry about 8 or 9 fritters at a time, spacing them out as you drop in the batter.
  • Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
  • Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.

Making the Dipping Sauce:

  • In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt), salt, pepper, onion powder, chives, and dill.
  • Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.

Serving Suggestions:

  • These zucchini corn fritters will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.

Information & Photos © William Cole Vineyards – All Rights Reserved.
© Recipe courtesy of Tatyana’s Everyday Food.

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Wine Club Pairing Recipe

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WINE CLUB:

Bold wine Style logoQuintay - Q - Limited Edition - Blend 2020 - 92PTS JSViña Quintay
Gran Reserva
Q Blend Limited Collection 2020
Casablanca, Chile

BOLD WINE STYLE

Bright and deep dark red color with purple hues. Very complex on the nose, notes such as black fruit, spices and vanilla are highlighted. In the mouth, it is fresh, persistent and voluminous with velvety tannins. Good aging potential.

WINE DETAILS:

  • Varietal: 50% Malbec Maipo, 50% Syrah Casablanca
  • Analysis: 14.5% alcohol / volume
  • pH: 3.40
  • Residual sugar: 3.2 g/l
  • Total Acidity: 5.3 g/l expressed in tartaric acid
  • Food Pairings: Ideal to accompany red meats and mature cheeses.
  • Serving Recommendation: 60.8ºF-64.4ºF
  • Critical Acclaims: 92 points, James Suckling

WINEMAKING PRACTICES:

  • Stemming: 100%
  • Fermentation Period: 8 days
  • Fermented in: Stainless steel tanks
  • Aging: 14 months in French Oak

HARVEST INFORMATION:

  • Yield: 8 ton/ha
  • Harvest Type: Manuel Harvest

ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.

flank-steak-corn-avocado-limeFlank Steak with Corn Salsa

INGREDIENTS:

Steak

  • 1-½ up to 2 pounds flank steak
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon ground chili powder
  • 1-½ teaspoons salt
  • 1-½ teaspoons pepper
  • 1-½ tablespoons light brown sugar firmly packed
  • 2 tablespoons olive oil divided

Corn Salsa

  • 3 ears sweet corn
  • olive oil
  • salt and pepper
  • 1 very large (or 2 small) ripe avocados peeled, seed removed, and diced
  • ¼ cup finely diced red onion
  • ¾ cup finely diced red bell pepper
  • 1/3 cup finely chopped cilantro plus more for serving if desired
  • 1 teaspoon ground cumin
  • 1 tablespoon finely minced jalapeño
  • 1 tablespoon minced garlic
  • 2 limes plus more lime wedges for serving if desired
  • 1 to 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes, optional

DIRECTIONS:

  • Preheat the grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill.
  • Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob.
  • Steak: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom and sprinkle on the remaining rub mixture. Gently press in.
  • Place the spiced-rubbed steak directly on the grill and cook for 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. Remove the steak to a cutting board. Tent with foil and allow to rest for 5–10 minutes. Once steak has rested, slice it very thinly against the grain.
  • While the steak cooks, prepare the salsa. Slice the cooled corn off the cob and add to a large bowl. Dice the veggies—avocados, red onion, red pepper, and cilantro and add to the corn. Add 1 tablespoon olive oil, ¼ cup lime juice, cumin, minced jalapeño, minced garlic, and, if desired, crushed red pepper flakes to the veggies. Gently toss together. Add salt and pepper to taste. Toss again and serve over steak. If desired, drizzle everything with 1 more tablespoon olive oil. Serve with extra cilantro and lime wedges if desired.

Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Chelsea Messy Apron.

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Broken Earth Nero d’Avola

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sausage-bbqGrilled Sausage and Peppers with Garlic Aioli

INGREDIENTS:

Sausage and Peppers

  • 1 package Never Any! Mild Italian Style Chicken Sausages (4 individual sausages)
  • 2 bell peppers, cut into slices
  • half of an onion, cut into slices
  • ½ tablespoon Stonemill roasted garlic herb grill seasoning
  • olive oil, lemon juice, and salt
  • 4 specially selected brioche hot dog buns

Garlic Aioli

  • ¼ cup mayonnaise
  • ½ teaspoon Simply Nature organic garlic stir in paste
  • ¼ teaspoon Simply Nature organic basil stir in paste (optional, or sub fresh herbs)
  • salt and lemon juice to taste

DIRECTIONS:

  1. Whisk aioli in a small bowl. Set aside.
  2. Toss peppers and onions with the garlic herb seasoning (or whatever other spices you want). Drizzle with enough oil so they won’t stick on the grill.
  3. Place sausages directly on the grill. Place peppers and onion slices in a grill basket or a cast iron pan on the grill. Grill both until you get nice grill marks and the veggies are soft. At the end of grilling time, add the brioche buns, cut side down, to get them toasty.
  4. Transfer peppers to a bowl and toss with lemon juice, more olive oil as needed, and salt and pepper to taste.
  5. Serve each grilled chicken sausage on a toasted bun with a scoop of grilled peppers and a swizzle of your aioli.

© Recipe courtesy of Pinch of Yum.

JULY WINE CLUB:

Bold wine Style logoBroken_Earth_NerodAvola_bottleBroken Earth Winery
Limited Release
Nero d’Avola
Estate Grown
Paso Robles, California

BOLD WINE STYLE

The abundance of black cherry and dark plum dominate this wine. The fruit is forward and subtly supported by some oak and bright acidity. The tannins are plush, but relatively soft, offering a wine for many occasions— which will pair with a wide array of foods as well as an enjoyable drink on its own. The variety has an outstanding future ahead of it in Paso Robles.

Varietal: Nero d’Avola
Analysis: 14.9% alcohol / volume
pH: 3.59
R/S: 3.5 g/L
TA: 6.4 g/L
Appellation: Paso Robles, California
Accolades: 91 pts Wine Enthusiast, 2019

Winemaker’s Notes:
“The fruit was handpicked and delivered to the winery, crushed and inoculated that same day with Clos yeast. Pump overs were done twice a day throughout the ferment. Fermentation on skins was done at 22.5 Brix for 10 days at 65°F. Maturation took place in French and American hybrid oak barriques for 9 months. The wine stayed in barrel and then filtration was performed and the wine was bottled.

The decision was made to bottle the wine early after sensory evaluation. The wine had come together so well and retained all of the primary fruit characters associated with the variety that further aging was deemed unnecessary.” – Chris Cameron, Winemaker

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyards grew grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

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

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Broken Earth Limited Release Anonymity

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caprese-skewers-croppedCaprese Skewers

INGREDIENTS:

  • 2 cups balsamic vinegar
  • 10 oz cherry tomatoes
  • 8 oz Ciliegine (“cherry size”) mozzarella cheese
  • .8 oz clamshell fresh basil leaves
  • salt and pepper
  • toothpicks

DIRECTIONS:

  1. For the balsamic drizzle: Add balsamic vinegar to a small saucepan over high heat then bring to a boil. Turn heat down to medium then simmer until vinegar is the consistency of thin maple syrup, 20 minutes. You’ll know it’s done when you can see the bottom of the pan for a second or two after scraping a spatula across. Pour balsamic reduction into a small bowl and set aside to cool. Alternatively you could use store bought balsamic reduction.
  2. Thread a cheese ball onto a toothpick, followed by a basil leaf – fold in half or into quarters if large. Finish with a cherry tomato then place onto a serving platter. Repeat with remaining ingredients. Just before serving, sprinkle skewers with salt and pepper then drizzle with cooled balsamic reduction. Serve immediately.

© Recipe courtesy of Iowa Girl Eats.

JULY WINE CLUB:

Silky styleBroken_Earth_Torrontes_Anonymity_BottleBroken Earth Winery
Limited Release Anonymity
Torrontes
Paso Robles, California

SILKY WINE STYLE

Stylistically, this wine is bright, fresh style with aromas of white peach, hints of green melon and subtle spices. The palate is rich and forward with mouthwatering flavors and balancing natural acidity. It has a unique depth to the palate and a texture that suggests softness, even with the abundant acid.

Varietal: Torrontes
Analysis: 12.4% alcohol / volume
Appellation: Paso Robles, California

Winemaker’s Notes:
“Our Anonymity is a white wine produced entirely from the Torrontes grape variety, a native of Argentina. So little of this varietal is grown in the US that it is yet to receive official status by the federal government. This wine does not see any oak and would be ideal for spicy foods as well as richer, creamy white sauces. Its appeal is further enhanced by its ability to maintain fruit when it is well chilled, perfect for summer.” – Chris Cameron, Winemaker

Broken-Earth-Tasting-Room-White-Wine

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyards grew grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Broken Earth winery logo

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

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July Wine Club Pairing Recipe

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berry-cobblerBerry Cobbler

INGREDIENTS:

  • 8 cups mixed berries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon pure vanilla extract

Biscuit Topping

  • 1 and ½ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 and ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • ½ cup buttermilk, cold
  • for topping before baking: 1 tablespoon buttermilk and coarse sugar

DIRECTIONS:

  1. Preheat the oven to 350°F and grease a 9×13-inch pan.
  2. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
  3. Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick. You could also use a food processor. While slowly stirring, slowly drizzle in ½ cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
  4. Brush the top of the biscuit dough with 1 tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
  5. Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  6. Cover and store leftovers in the refrigerator for up to 5 days.

© Recipe courtesy of Sally’s Baking Addiction.

JULY WINE CLUB:

Bold wine Style logoBroken_Earth_Tempranillo_bottleBroken Earth Winery
Limited Release Tempranillo
Estate Grown
Paso Robles, California

BOLD WINE STYLE

This wine immediately captures your attention. The fruit and oak combine wonderfully on the nose and this harmony continues through the palate. Brighter red fruits abound with great length and flavor, with a balanced firm, finish.

Varietal: Tempranillo
Analysis: 14.6% alcohol / volume
pH: 3.57
R/S: 2.0 g/L
TA: 6.7 g/L
Appellation: Paso Robles, California
Awards: 91 pts. — Wine Enthusiast

Tempranillo:
This grape is a native Spaniard, where it reigns supreme in the famous Rioja region. You might also find it in Portugal under the name Tinta Roriz, where it is a key player in Port production. The name itself is a clue to its personality – “tempranillo” is a derivative of Spanish for “early,” hinting at its characteristic fast ripening.

Winemaker’s Notes:
“Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilizing simple vertical shoot position (VSP) for canopy management.

It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilizes mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak.” – Chris Cameron, Winemaker

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyards was growing grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Broken Earth Winery

Information & Photos © Broken Earth Winery – 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!

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July Sweet Club: Iowa

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Sweet Wine Clubcaposaldo_moscato_blue_bottleCaposaldo
Moscato
Italy

NECTAR WINE STYLE

Made using handpicked grapes from 20-year-old guyot-trained vines, this Moscato is bright golden yellow in color, with an assertive mix of exotic fruit with spicy aromas that create a fresh, vivacious and highly polished palate. 

Varietal: 100% Moscato Bianco
Analysis: 7% alcohol / volume
Grapes: 100% handpicked
Region: Lombardy, Italy
Appellation: Provincia di Pavia IGT
RS: 110 g/L
TA: 6.2 g/L
pH: 3.18
Pairing: Fresh fruits, fruit pies, and tarts
Critical Acclaim: 98 points – Sunset International Wine Competition | 94 points – Winemaker Challenge International

Winery Notes:
Caposaldo Moscato comes from the cool, maritime climate of Provincia di Pavia in northern Italy’s Lombardy region. Here the 20-year-old guyot-trained vines benefit from the blend of white marl and chalk soils in the low-yielding hillside vineyards. Grapes are handpicked and then undergo a temperature-controlled fermentation that results in a fine, persistent effervescence.

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as brie. Learn more about our wine and cheese pairings here.

Summer Sun Collins_CocktailCaposaldo Cocktail Crew – “Summer Sun Collins”:

  • 1 ½ oz Caposaldo Moscato
  • ¾ oz Acqua de Cedro liqueur
  • ½ oz passion fruit syrup
  • ½ oz lemon juice
  • splash of soda water
  • garnish with mint bouquet
  • ENJOY!

© Recipe and photo courtesy of Caposaldo.

MoscatoHeader_Caposaldo

caposaldo_sparkling_peach_bottleCaposaldo
Sparkling Peach Moscato
Italy

NECTAR WINE STYLE

Soft and elegant with lively bubbles, this sweet sparkling wine has intense aromas and flavors of freshly picked peaches, honeysuckle and citrus. 

Analysis: 6.4% alcohol / volume
Grapes: 100% handpicked grapes
Region: Italy
RS: 95 g/L
TA: 4.4 g/L
pH: 3.15
Pairing: Light desserts, such as pastries, sorbet or fresh fruit
Fermentation: A preferred natural second fermentation results in a superior effervescence

Winery Notes:
The grapes grow on the cool hilltops of northern Italy’s Lombardy region, where the northern-lying Alps shield the low-yielding hillside vineyards from harsh weather and the 20-year-old Guyot-trained vines benefit from a superb blend of white marl and chalky soils. During harvest, the fruit is carefully handpicked and pressed. Finally natural peach aromas are added for a truly special wine. 

WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a fresh goat cheese. Learn more about our wine and cheese pairings here.
Sparkling Peach on the Beach_Caposaldo
Caposaldo Cocktail Crew – “Sparkling Peach on the Beach”:

  • 2 cups of Caposaldo Sparkling Peach
  • 2 oz peach schnapps muddled with peach slices
  • garnish with grapefruit slice
  • ENJOY!

© Recipe and photo courtesy of Caposaldo.

SparklingPeachHeader_Caposaldo

About Caposaldo Winery:
Caposaldo blends a handcrafted, artisanal approach to winemaking with cutting-edge quality standards and techniques, so that it stands as a benchmark of iconic Italian wines. The fruit for each Caposaldo wine is hand harvested from low-yielding vineyards in prime growing areas in the classic wine regions of Tuscany, Veneto and Lombardy. Modern scientific techniques are used in the cellar, including cold temperature stainless steel fermentations and judicious use of oak, resulting in a pure expression of each wine type. Learn more here.

Information and photos © Caposaldo and Kobrand Fire Wine & Spirits – All Rights Reserved.

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