Tag Archives: June Wine Club

Two Mountain Tempranillo

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BBQ pork with cheesy grits

BBQ Pork with Cheesy Grits

INGREDIENTS:

  • 3 cups of water
  • 1 cup stone ground yellow grits
  • 1 tsp of salt
  • ¼ tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups rib meat from leftover pork ribs
  • ¾ cup BBQ sauce

DIRECTIONS:

  1. In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  2. Gradually add the grits to the boiling water using a whisk to prevent any lumps.
  3. Lower the heat to simmer and cook for 20 minutes.
  4. While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  5. Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  6. Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

© Recipe courtesy of Kevin is Cooking.

JUNE WINE CLUB:

Mellow style logo2-Mountain-Tempranillo-bottleTwo Mountain Winery
Tempranillo
Yakima Valley, Washington

MELLOW WINE STYLE

The Two Mountain Tempranillo opens with hints of overripe fig, forest-fresh Hemlock, and a smidge of toasted pine nuts. It is then followed by dried tobacco, sun-dried tomatoes, and coriander dust. Once you have been tantalized by the aromatics, the palate is treated to soft tannins mixed with nice acid, a touch of subtle oak and flavors of rich earth, dark huckleberry, sage and a freshly rolled cigar. This is definitely an old world-esque Tempranillo from the new world Washington State. Be prepared, be very prepared.

Varietal: 100% Tempranillo
Analysis: 13.9% alcohol / volume
Appellation: Yakima Valley, Washington
Vineyard: Various Estate Vineyard Plots
Production: 200 cases

About Two Mountain Winery:

“Our name, Two Mountain Winery, is inspired by the majestic views of Mt. Adams and Mt. Rainier which serve as the backdrop of Copeland Vineyard. It’s a simple moniker that reflects our minimalistic approach to growing and making wine with a proud nod to the incredible valley in which we farm.

There’s something uniquely fulfilling in working the same ground as our uncle, grandfather, and great- grandfather. It would be easy to take this humble life for granted, but we consider our role as growers to be more than just wine grape production. We have an obligation to operate in a way that ensures the next generation inherits a world worthy of their potential. Becoming Washington State’s first certified sustainable vineyard not only validates our efforts as growers, but reminds us of how fortunate we are to be surrounded and supported by an incredible team that is committed to making the right decisions for our land, our planet, and our customers.

We like to joke that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land, but it really is the truth. We love this life, and we’re lucky to have it. We hope that shines through in our wines and that you enjoy them as we prefer—with friends and family.” – The Brothers, Matthew & Patrick Rawn

Information © Two Mountain 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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Two Mountain Winery Rosé

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Homemade,Cheesy,Pull,Apart,Bread,With,Garlic,And,ParsleyCheese and Garlic Pull Apart Bread

INGREDIENTS:

  • 1 crusty loaf , preferably sourdough or Vienna
  • 1 cup shredded Mozzarella cheese (or other melting cheese)
  • 1 stick (8 tbsp) unsalted butter, softened
  • 2 large garlic cloves, minced
  • ¾ tsp salt
  • 1 tbsp fresh parsley, finely chopped

DIRECTIONS:

  1. Preheat the oven to 350ºF.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into one inch diamonds but do not cut all the way through the bread.
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
  5. Brush surface with remaining butter. 
  6. Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 – 10 minutes more to make the bread nice and crusty.
  7. Serve immediately.

© Recipe courtesy of RecipeTin Eats.

JUNE WINE CLUB:

Two-Mountain-Winery_2022_Rosé_bottle_imageTwo Mountain Winery
Rosé
Yakima Valley, Washington

FRUITY WINE STYLE

The Two Mountain Rosé blooms with ripe wild strawberry, a touch of watermelon and hints of fragrant violet. Not to be outdone, the palate explodes with rich, red fruit and balanced acid, making it a natural to sip on its own or with a fresh baguette and your formage of choice. Rattan bistro chair optional.

Sustainable_WineryVarietal: 62% Cabernet Sauvignon, 33% Cabernet Franc
Analysis: 13% alcohol / volume
Vineyard: Portteus Vineyard, Copeland Vineyard
Aging: 100% Stainless Steel Tanks
Production: 794 cases

About the Vineyards:

Today, Two Mountain Winery operates 300 acres of vineyards and 100% of their wines come from their estate acreage. Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. The Cascade Mountain Range provides a wonderful rain-shadow effect on the vineyard. Two Mountain Winery has warm sites with ideal 190-day growing seasons and annual precipitation between six to seven inches in total. Learn more about their vineyards here.

Two Mountain Rawn brothers in the vineyard with their dogs

Brothers Matthew Rawn (Winemaker) and Patrick Rawn (Vineyard Operations) with Cash (black Lab) and Fievel.

About Two Mountain Winery:

Two Mountain logoTwo Mountain Winery produces approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Two Mountain Vineyard

© Two Mountain Winery – Vineyard

Information © Two Mountain 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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June Wine Club Pairing Recipe

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Organic,Roasted,Grilled,Eggplant,With,Parsley,And,GarlicGarlic & Herb Grilled Eggplant

INGREDIENTS:

  • 2 eggplants
  • 2 tsp salt
  • ½ cup extra virgin olive oil
  • 3 cloves garlic crushed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh oregano
  • ½ tsp pepper
  • ¼ tsp salt

DIRECTIONS:

  1. Cut the eggplant into ¼ inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture. 
  2. Preheat the barbecue to medium heat.
  3. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. 
  4. Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. 
  5. Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge. 

© Recipe courtesy of Every Last Bite.

JUNE WINE CLUB:

Bold wine Style logoTwo-Mountain-Winery_2020_Syrah_bottleTwo Mountain Winery
Syrah
Yakima Valley, Washington

BOLD WINE STYLE

Whoa, Paradise City—in a bottle! Blue fruit, graham cracker spice and the bad a#$ richness of wet tobacco leaves are sprinkled with a touch of black pepper to create some sweet, aromatic chords. These flavors are followed by a blackberry/bing cherry fruit melody, with a touch of cola, cedar leaf, and a savory herb mélange. This wine has a very pretty oak, great acid and supple tannins.

Sustainable_WineryVarietal: 100% Syrah
Analysis: 13.9% alcohol / volume
Vineyard: Copeland Vineyard, Schmidt Vineyard
Aging: 22 months – 100% French (40% new)
Production: 528 cases

Matthew Rawn – Winemaker, Director of Sales and Marketing
Matt Rawn

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations
Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

Two Mountain Building

About Two Mountain Winery:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines. Learn more here.

Information © Two Mountain 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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La Montagne Pinot Noir

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Salmon with Citrus and Fennel Salt_Bella Cucina

© Photo by Bella Cucina

SAUTÉED SALMON WITH CITRUS & FENNEL SALT

INGREDIENTS:

DIRECTIONS:

  1. Season salmon with Bella Cucina Citrus & Fennel Savory Salt.
  2. In a large sauté pan, heat with Bella Cucina Extra Virgin Olive Oil over medium heat. Add the seasoned salmon, skin side down, and cook until the skin is crisp and browned (do not move while cooking to allow the skin to caramelize).
  3. Turn salmon over and cook on the other side until done, about an additional 2-3 minutes.
  4. Remove from pan onto plate or platter. Garnish with diced lemon and organic pea sprouts.

NOTE: Bella Cucina products available at select WineStyles locations.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Mellow style logoLa-Montagne-bottleLaMontagne
Pinot Noir
Santa Rita Hills, California

MELLOW WINE STYLE

This Pinot Noir has aromas of black and red cherries with subtle notes of olives, and leafy herbs. On the palate, it is rounded and elegant with exciting freshness. A pleasure to drink!

Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
Region: Santa Rita Hills AVA
Vineyard: Kessler-Haak Vineyard

ABOUT THE VINEYARD:
Kessler-Haak, a 2.5-acre vineyard in Santa Rita Hills AVA, on California’s Central Coast of Santa Barbara is a privileged location perfect for producing some of the best Pinot Noirs in the new world. Close to the Pacific Ocean, the refreshing sea breeze cools the vineyards, while the sedimentary limestone soil, with patches of clay and sandy loam provide an ideal terroir for these grapes. This beautiful vineyard is managed with sustainable practices.

ABOUT LAMONTAGNE:
Kimberly Smith is the owner and winemaker of LaMontagne. She is a visionary and passionate business-woman with a tremendous love for Pinot Noir.  In 2006, she began to plot her dream with the help of her mentor and winemaker, Wes Hagen (named “One of the 100 Most Influential winemakers in the USA in 2013”, according to Decanter. 

Today, Kimberly works closely with her son, Alec, producing award-winning, sustainable, small lot Pinot Noirs and Chardonnays from Sta. Rita Hills. Learn more about the winery here.

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 about our Memberships >

 
 
 

 

M by Martellotto Chardonnay

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Tagliatelle with Spring Peas_Bella Cucina

© Photo by Bella Cucina

TAGLIATELLE WITH SPRING PEAS AND PRESERVED LEMON CREAM

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente.
  2. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth.
  3. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture.
  4. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Rich WineStylesM by Martellotto Chardonnay wine bottleM by Martellotto
Chardonnay
Santa Rita Hills, California

RICH WINE STYLE

“If you love baked apples, you’ll love this wine. I followed the Burgundian tradition to capture the youthful vivacity and acidity in the wine. The focus here is a purity of Chardonnay fruit expression. There is a moderately low alcohol, light oak influence and a pure fruity flavor of pineapple, Granny Smith Apples, and Honey Crisp Apples. The wine is just a delight to drink and share. Drink now and through 2027.” – Winemaker, Greg Mortellotto

Varietal: Chardonnay
Vineyard: Spear Vineyard
Fermentation: 100% barrel fermented
Aging: 100% French oak barrels for 6 months, with monthly lees stirring – oak barrels were mainly second and third use, allowing only a small amount of oak, toast and vanilla flavoring on this wine.
Production: Only 350 cases produced.

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines. Learn more about the winery here.

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 about our Memberships >

 
 
 

 

June Wine Club Pairing Recipe

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Eggplant Caponata Pasta Sauce_Bella Cucina

© Photo by Bella Cucina

EGGPLANT CAPONATA PASTA SAUCE

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. Cut eggplant into small dice. Sprinkle with kosher salt and let drain in a colander for 10 minutes. Squeeze out any excess moisture and blot dry with a towel. ⁠
  2. In a large pan, heat the olive oil. Add the eggplant with the salt. Cook over medium high heat, stirring occasionally, until the eggplant is cooked and lightly browned, almost crisped but not burned. Add the pasta sauce and pesto. Continue to cook, covered, over low heat for an additional 10-15 minutes. ⁠
  3. ⁠Toss with pasta and garnish with fresh basil leaves and toasted pine nuts. ⁠

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Bold wine Style logoM-by-Martellotto-Grenache_bottleM by Martellotto
Grenache
Portico Hills Vineyard
Santa Barbara County, California

BOLD WINE STYLE

This Grenache is fresh and brilliant with dark blackberries and crushed black cherry fruit. It is exceptionally natural, but has a medium acidity and a fruit-focused approach that makes this wine “lip-smacking delicious”.  The wine is concentrated, but light on the mouth with an appealing finish that ultimately, leads to easy drinking.

Varietal: Grenache
Vineyard: Portico Hills Vineyard
Fermentation: Stainless steel tanks
Aging: Rested in mostly neutral French Oak for 15 months
Production: Only 525 cases produced

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER:
Greg Martellotto has been making wine since 2005. His path led him to winemaking experiences in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunity to travel to most of the major winemaking regions of the world as both a buyers and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insider’s access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month— it’s safe to say, he knows great wine!

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines what speak to his own viticultural passion. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere— Greg strays away from mass produced wines that are squeaky clean, uniform and less interesting. Greg starts with healthful and sustainably farmed grapes. Then, by combining creative fermentation techniques with artistic blending techniques before bottling, the Martellotto Winery is able to produce distinctive and delicious wines. Learn more here.

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 about our Memberships >

 
 
 

 

June Sweet Club Iowa

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Sweet Wine Clubmoscato-bottleRuffino
Moscato d’Asti DOCG
Piedmont, Italy

NECTAR WINE STYLE

This sweet wine from the Piedmont region of northwest Italy has an aromatic bouquet and low alcohol content, making it an incredibly pleasant wine to drink. It is bright straw yellow in color. The nose is very fragrant and characteristic of the Moscato varietal. It showcases notes of acacia, elderberry, wisteria and citrus, followed by defined notes of peach, orange blossom and sage. On the palate, the wine delivers a pleasantly sweet taste, with flavors or sage and white stone fruit. Its frizzante wine style and balanced acidity make this wine a versatile companion for lunch, dinner, dessert, or simply on its own.

Analysis: 6% alcohol / volume
Varietal: 100% White Moscato
Harvest: Mid-September
Serving Temperature: 46°F to 50°F
Serving Glass: Ideally served in a high-stemmed, tulip-shaped glass, allowing the wine to touch the sip of the tongue first, where sweetness is first perceived
Pairing: Moscato d’Asti is a very versatile food companion. It pairs exceptionally well with any type of dessert; or pair with fresh bread, charcuterie, figs, melon or spicy foods.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION: 
“We source the grapes for this wine from the Roero, Monferrato and Langhe regions in southern Piedmont. The first stage of Moscato production is a traditional white wine process. The second stage uses the Charmat method in which the wine undergoes a secondary fermentation in tanks and is bottled under pressure to produce light, gently sparkling bubbles and to preserve the fresh, fruit characteristics of the Moscato Bianco grapes.” – Ruffino

ABOUT RUFFINO:
Ruffino is a large wine company based in Tuscany, producing wines from several wine regions in Central and Northern Italy, including Piedmont. The winery was established in 1877 when cousins Ilario and Leopoldo Ruffino took on their passion for winemaking by establishing their first winery. Today, more than 140 years later, Ruffino continues to showcase the heritage of these true Italian wines. Learn more about their history here.

© Photo by Ruffino
© Photo by Ruffino
© Photo by Ruffino

MNDASTINVTS-1000815Mondoro
Asti
Piedmont, Italy

NECTAR WINE STYLE

Produced entirely from white muscat (moscato) grapes grown in the strictly delineated Asti region of northern Italy, the wine has a delicately sweet character which makes it delightful and refreshing. It is pale yellow in color with fast moving bubbles. On the nose, there is a distinctive and intense aroma of honey and ripe peach. On the palate, it is an intensely sweet and fruity sparkling wine with hints of orange and candied pears.

Analysis: 7% alcohol / volume
Varietal: 100% Moscato
Country: Italy
Region: Piedmont
Appellation: Asti DOCG
Vineyards: Grapes sourced from Canelli, Santo Stefano Belbo and Calosso

Pairing: Enjoy as an aperitif or with fruit-based desserts.

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

© Photo by Palm Bay International

© Photo by Palm Bay International

HARVEST AND PRODUCTION:
“The sparkling wine is created with the Asti Method. Grapes are crushed and the juice is stored at a low temperature until it is needed. When the wine is ready to be made, the grape must is warmed and fermentation takes place in pressurized tanks. Carbon dioxide is allowed to escape until the alcohol level reaches 6% and at this point, the Carbon dioxide is retained – which creates the bubbles. The fermentation continues until the alcohol has reached 7-7.5% alcohol by volume and the pressure is close to 5 atmospheres. The fermentation is stopped by chill filtration and the wine is bottled for immediate release.” – Mondoro

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Sweet Club

 

Duca Carlo Guarini Burdi Bianco

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© Photo by Cooking Classy

Fish Tacos

INGREDIENTS:

  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/8 tsp cayenne pepper (optional, or more to taste)
  • Salt and freshly ground black pepper
  • 1 lb tilapia, cod, or mahi mahi

For Serving

  • 8 corn tortillas, warmed
  • 2 cups shredded purple cabbage
  • 1 avocado, sliced
  • 3 Tbsp chopped cilantro leaves
  • 1/3 cup Cotija cheese (optional)

Fish Taco Sauce

  • 1/4 cup sour cream
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lime juice
  • 1/4 tsp garlic powder

DIRECTIONS:

  • In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
  • Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
  • Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). To view oven or stovetop methods, click here.
  • While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
  • Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce. 

© Recipe courtesy of Jaclyn of Cooking Classy.

JUNE WINE CLUB:

Silky styleBurdiBiancoDuca Carlo Guarini
Burdi Bianco IGT Puglia
Scorrano, Italy

SILKY WINE STYLE

Burdi Bianco wine is light straw-yellow in color. It is intense and fruity on the nose, while on the palate it is fresh, fruity and balanced. This wine is paired well with fish and seafood.

Varietal: 100% Bombino
Analysis: 12% alcohol / volume
Yield: 120000 kg. per hectare
Vinification: Two hour’s cold maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
Since 1114, the Guarini Family has rooted their vineyards in the Apulia region of Italy, between Lecce and Brindisi, overlooking the Adriatic sea. Today, they own 700 hectares of property, farming grapes, olive groves and other grains and vegetables, including fiber and seed hemp. For centuries, they have kept their family’s traditions without sacrificing innovation. Learn more about their estate here.

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 >

 

June Wine Club Pairing Recipe

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Grilled Harissa Lamb Chops

© Photo by Feasting at Home

INGREDIENTS:

  • 2–3 lbs lamb chops, lamb loin chops or sirloin steaks
  • Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
  • Spray olive oil (or use regular)
  • 15–20 fresh Mint leaves

Harissa Spice Rub:

  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • 1 teaspoon whole caraway seeds (optional)

Harissa Yogurt:

  • 1 cup plain, full-fat Greek yogurt
  • 1 tablespoon harissa paste (store-bought or homemade Harissa paste) more to taste
  • 1 teaspoon smoked paprika – optional

DIRECTIONS:

  1. Preheat Grill to med-high.
  2. Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.)  Pat dry.
  3. Mix spices and salt together in a shallow bowl (big enough to fit chop)
  4. Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
  5. If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
  6. Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer.  (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
  7. Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
  8. To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
  9. Serve the Harissa yogurt on the side or spoon a little on each chop.
  10. Serve with a cooked grain like quinoa, basmati rice or even couscous.

Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.

© Recipe courtesy of Sylvia Fountaine from Feasting at Home.

JUNE WINE CLUB:

Bold wine Style logoBurdiPrimitivoDuca Carlo Guarini
Burdi Primitivo Rosso IGT Puglia
Scorrano, Italy

BOLD WINE STYLE

The Burdi Primitivo IGT Puglia Rosso wine is an every day wine, made from organic certified grapes. It is deep ruby red in color, and on the palate it is fruity and soft. This wine is ideal with any kind of food, especially pasta, grilled or roasted meat, and seasoned cheese.
 
Varietal: 100% Primitivo
Analysis: 13.5% alcohol / volume
Description: IGT Red Puglia
Yield: 100,000 kg. per hectare
Vinification: Five Days maceration with skins, temperature controlled fermentation

 

ABOUT DUCA CARLO GUARINI:

The Guarini family has lived in Puglia since 1040, when their ancestors moved from Normandy, arriving in Terra d’Otranto. In 1114, Accardo Guarini, Count of Valesio, founded his vineyard overlooking the Adriatic sea in the Pìutri estate. Since then, the Guarini family continues to take care of the same vineyards, maintaining the traditions founded many centuries ago. Learn more here.

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