November Wine Club Pairing Recipe

Easy Leftover Turkey Pasta Bake

© Little Spice Jar

Malbecs beg to be paired with full-bodied foods such as leaner red meats, dark meat turkey, pepper, sage, creamy mushroom sauces and melted cheese. Reach for Finca Buenaventura’s Aureo Punto Malbec and this Leftover Turkey Pasta Bake for the perfect post-Thanksgiving meal.

Easy Leftover Turkey Pasta Bake

  •  12 ounces cooked egg noodles or Pappardelle
  •  2 tablespoons butter
  •  1 pound baby Bella mushrooms, thinly sliced
  •  1 ½ jar (22 ounces total) prepared Alfredo sauce
  •  1 ½ cups turkey or chicken stock
  •  ½ cup ricotta cheese
  •  2 teaspoons garlic powder
  •  2 teaspoons dried basil
  •  ⅛ – ½ teaspoon red pepper flakes
  •  1 cup defrosted peas
  •  2 cups shredded or diced turkey or chicken
  •  1 ½ cup shredded (or diced) white cheddar cheese

DIRECTIONS:

  • PREP: Position a rack in the center of the oven and preheat the oven to 375°F. Spray a nonstick 13 x 9 baking dish with cooking spray; set aside.
  • SAUTE: Heat the butter in a large saucepan and saute the mushrooms over medium-high heat until they brown; about 7-9 minutes. Then, stir in the Alfredo sauce, chicken stock, and ricotta cheese. Season with garlic powder, basil, and red pepper flakes. When the sauce is smooth and heated through, stir in the peas and turkey (or chicken.) Then, fold in the prepared egg noodles and stir to combine.
  • BAKE: Add the prepared turkey pasta mixture to the baking dish and sprinkle with cheese. Bake the turkey pasta for 15-18 minutes or until the cheese is bubbly and golden brown on top. You could also give it a minute under the broiler at the end to help it along. Sprinkle with freshly chopped parsley on top, if desired, and serve!
  • © Recipe courtesy of Marzia, Little Spice Jar.

NOVEMBER WINE CLUB:

Bold wine Style logoAureo Punto MalbecFinca Buenaventura
Aureo Punto Malbec
Mendoza, Argentina

BOLD WINE STYLE

Finca Buenaventura means “Great Adventure” in Spanish. Finca is an award-winning winery located in the premier subzone of Uco Valley in Mendoza, Argentina. Recognized with numerous awards from Decanter Magazine and the British press, these wines are now exclusively available at WineStyles for the first time in the US.

Located an hour’s drive south from the city of Mendoza, the region is home to the production of Argentina’s icon grape variety: Malbec. It shines in the Uco Valley, with a distinctive floral aroma. It is considered part of the Mendoza region, but the Uco Valley can be recognized in its own right on several counts. Among Uco’s merits is its higher-altitude location at the foot of the Andes Mountains. The valley benefits from high daytime temperatures which drop to cool temperatures at night; this allows the grapes to produce balanced sugars and acidity while achieving phenolic ripeness. The dry continental climate brings little rain. Soils in the Uco Valley are alluvial and fairly uniform: a clay and rock base with a stony, sandy surface. These free-draining soils are excellent for quality viticulture as they stress the vines, leading to decreased vigor, lower yields, and consequently wines with a higher concentration of flavor.

Ruby in color with sparkling purple blue notes, the Aureo Punto Malbec has an intense nose of red fruit aromas, raspberries, cherries, pepper and vanilla. The mouth showcases a velvet like sensation with an open start, and a long end.

Varietal: 100% Malbec
Analysis:
14.5% alcohol / volume
pH:
3.7
Acidity: 5.4 g/L
Residual Sugar: 2.8 g/L
Aging: French & American Oak
Harvested: 
Middle of April
Altitude: 3680 feet

Sergio Giménez

Winemaker: Sergio Giménez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria belong to a completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in the region of Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained the gold medal in the 2013 Vinandino contest.

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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November Premium Wine Club

BurburyFinca Buenaventura
Bunbury Blend
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

“Our wines are the expression of this soil and sky: they have structure, intensity, aromas and different levels of flavors. Raspberry and blackberry flavors, roasted notes, spices, and a touch of vanilla. Final length, enveloping and fruity.” 

On the eyes, this wine has an intense deep red color with shades of purple and black. On the nose, it presents complex, red fruits and spices; black fruit, spice and black pepper; and secondary aromas of vanilla and chocolate from the oak. On the mouth it is elegant and creamy with a touch of dried fruit and a long finish. An excellent quality of tannins appear as part of the complexity and body of the wine.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec 60%, Cabernet Sauvignon 40%
Analysis:
13.9% alcohol / volume
TA:
5.70 g/l
Residual Sugar:
2.9 g/l
Maturation: Natural cold stabilization unfiltered
Aging:
25% in French & American Oak


DescarriadosFinca Buenaventura
Descarriados Gran Malbec
Uco Valley, Mendoza, Argentina

Bold wine Style logoBOLD WINE STYLE

This Malbec has an intense ruby and blue-violet color. The nose has deep scents of red fruits, and the mouth has a velvety sensation from the beginning, with a long end and balanced acidity.

Appellation: Uco Valley, Mendoza, Argentina
Varietal: Malbec
Analysis:
13.9% alcohol / volume
pH: 3.7 g/l
TA: 5.70 g/l
Residual Sugar:
2.80 g/l
Maturation:
Natural cold stabilization unfiltered
Aging: 12 months French & American Oak

Sergio Gimenez

Winemaker: Sergio Gimenez

ABOUT THE WINERY:
Fernando del Castillo and Ana Maria Delmar started this project in 2003 when they were looking for the perfect spot to establish an innovative idea: produce the best expression of the soil and sky. They found the land situated at the foothill, and on the aquifer, at an altitude of 3852 feet, protected by 180 degrees of mountains. They studied the land for more than one year, and began working. By 2005, the Finca Buenaventura vineyard was complete.

Fernando and Ana Maria come from completely different backgrounds. Fernando was a successful lawyer, participating in the Constitutional Reform as a consultant and constituent; while Ana Maria was a language and literature professor at a university.  Both returned to school to be prepared for this challenge; they studied agri-business and marketing and continue to grow their knowledge at the vineyard and winery.

They are proud of having a fantastic, hard working team. Even their son and daughters, who have their own professions – an Oenologist, a Designer and an Agronomical Engineer- are all deeply involved in their family’s project. They understand the family’s idea that wine is an expression of art and are responsible of the vineyard with their 20 to 150 workers in harvest time.

ABOUT SERGIO GIMÉNEZ:
Sergio received his Bachelor of Oenology and Fruit and Vegetable Industry in 1996. He received the titles of Senior Winemaker and Senior Technician in Fruit and Vegetable Industries, awarded by the “Don Bosco” Wine School.  After graduation, Sergio went on to be a secretary, advisor and winemaker for many different wineries throughout Argentina.

In July 2009, Sergio became the first winemaker of Mi Terruño Winery, located in Maipú, Argentina. He helped make premium and super premium varietals, bottling them with the brands such as Uvas, Mi Terruño Reserva and Mayacaba, scored with more than 90 points by specialized journalists.

In March 2012, Sergio became the winemaker at Finca Buenaventura, where he still works today. He has produced premium and super-premium wines with the brands such as Aureo de Colección, Punto Aureo and Aureo a la Obra. His 2012 vintage of Aureo a la Obra obtained a gold medal in the 2013 Vinandino contest.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

Learn more about our Premium Club >

Two Mountain Hidden Horse Red Blend

Pizza Night Three Ways!

Pizzette

Hidden Horse Red Blend by Two Mountain Winery is a great wine for any occasion. This Cabernet Sauvignon based blend is easy enough to watch a movie and unwind after a long day; comforting enough while still finishing paying bills or helping with homework, and complex/rich enough to stand on its own, or pair with any meal…hence pizza three ways!

THE “BASIC WAY”
– Pre-made pizza crust or Flatbread
– Olive oil or Red Sauce
– Pepperoni, Cooked Sausage, Cooked Bacon, Cooked Chicken or some other protein
– Sliced vegetables (onions, mushrooms, peppers, olives, tomatoes, etc.)
– Fresh leafy greens if desired (basil, spinach, kale, etc)
– Cheese of choice, if desired

Directions:
1. Pre-heat oven to 425°F
2. Open crust or flatbread, place on a pizza pan, or baking sheet, then spread oil or sauce (or both) over crust/flatbread
3. Layer your meat of choice in a circular, yet sporadic pattern (if meat is wanted)
4. Sprinkle vegetables of choice, not too many, not too few.
5. Lightly top with cheese of choice (if desired)
6. Place in oven and bake until hot and golden. Once cooked to your liking, remove from the oven, let cool, and top with leafy greens (optional)
7. Slice on a cutting board, and unwind for the day

THE “MORE COMPLICATED, BUT FUN DINNER PARTY WAY”
– Google, “How to make pizza dough.”
– Procure the same ingredients as above + corn Meal
– Use Pizza Stone or Baking Sheet

Directions:
1. Pre-heat oven or BBQ to 425°F+
2. Place pizza stone in oven or BBQ to heat through
3. Make the dough according to directions
4. Heavily dust counter or cookie sheet with cornmeal and place rolled/flattened dough on cornmeal dusted sheet
5. Follow steps 3-6 from the “Basic Way”
6. Gently slide pizza from sheet to pizza stone
7. Cook until crust is golden and bubbly
8. Remove, slice/cut, serve on patio table or dining room table while enjoying your friends and company

THE “I’M EXHAUSTED” WAY
– Credit Card
– Phone Winestyles

Directions:
1. Go to WineStyles store locator
2. Order a couple pizzettes of your choice
3. Pay with credit card…curbside pick-up pizzettes and a bottle of Hidden Horse Red Blend
4. Get home, pour a glass of Hidden Horse Red Blend
5. Search favorite on-demand movie platform
6. Watch movie and enjoy Hidden Horse Red Blend. You deserve it!

© Pizza Night recipes courtesy of Two Mountain Winery.

OCTOBER WINE CLUB:

Hidden Horse Red BlendBold wine Style logoTwo Mountain Winery
Hidden Horse No. 17 Red Blend

Yakima Valley, Washington

BOLD WINE STYLE

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.

Aromas of spice, dark fruit, pipe tobacco and hints of oak are followed by flavors of dark berries, overripe cherries and leather. Well balanced acidity and ripe tannins finish off this signature blend.

Vineyards: 100% Estate vineyard sites. A blend of all six of Two Mountains’ estate sites
Varietal: 52% Cabernet Sauvignon, 36% Merlot, 5% Cabernet Franc, 5% Syrah, and 2% Malbec
Analysis:
13.9% alcohol / volume
pH:
3.71
Aging:
15 months in French and American oak, 22% new
Harvested: 
September 6 to October 30, 2017
Cases: 4157
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine

ABOUT THE OWNERS:

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Photo by Two Mountain Winery: Matthew Rawn

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.

 

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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May Wine Club pairing recipe

BBQ-Flank-SteakBBQ Flank Steak with Burnt Cabbage and Oyster Mayo

STEAK INGREDIENTS:
• 2.2 lb (1 kg) flank steak
• 3.5 oz. (100ml) fish sauce
• 3.5 oz. (100ml) light soy sauce
• 2 garlic cloves. microplaned
• 1 knob ginger, microplaned
• 3.5 oz. (100ml) grapeseed oil
CABBAGE SALAD INGREDIENTS:
• 1/2 cabbage, cut into 4, stem left on
•  1.5 oz. (50g) oyster mushrooms
•  1.5 oz. (50g) enoki mushrooms
•  1.5 oz. (50g) shiitake mushrooms, finely sliced
•  2 radishes, finely sliced
•  shiso cress
•  1.5 oz. (50ml) light soy sauce
•  1 lime, juiced
•  1 tsp miso paste
• 1 tsp sesame oil
• 3.5 oz. (100ml) grapeseed oil
OYSTER MAYONNAISE INGREDIENTS:
• 4 oysters shucked
• 2 egg yolks
• 1 tsp Dijon mustard
• 5 oz. (150ml)grapeseed oil
• sea salt
DIRECTIONS:
Marinate the steak in the fish sauce, soy, garlic, ginger & oil for 2 hours.   To make the burnt cabbage salad, place a frying pan on high heat with a little oil. Add the cabbage wedges and cook evenly on all sides until the cabbage is soft and quite blackened. Remove and place onto absorbent paper towel until cool.  In the same pan, quickly fry the oyster mushrooms for 1 minute, remove and allow to cool. Make the vinaigrette by whisking the light soy, lime juice, miso paste, sesame oil and grapeseed oil together.

To make the oyster mayo, in a blender add the oysters, egg yolks and Dijon. With the motor running slowly add the grapeseed oil to emulsify, season and reserve in the fridge for later use.  Remove the flank from the fridge at least 30 minutes prior to cooking, heat your BBQ until it is very hot. Add the flank and cook for approximately 6 minutes on both sides or done to your liking. Remove and allow to rest in a warm spot.

To serve, roughly chop the cabbage length ways and add this to a large bowl, add the mushrooms, radish and vinaigrette and toss well. Place a mound of the salad to one side of your serving dish, slice the beef evenly and place this next to the salad, spoon a dollop of the mayo next to this and garnish with the shiso cress.  Courtesy of Vasse Felix Restaurant.

VF-Filius-Cab-Sauv-Bottle-ShotBold_stickerVasse Felix
Filius Cabernet Sauvignon
Margaret River, Australia

Vasse Felix was established in 1967 by pioneer Dr. Thomas Cullity and is the founding wine estate of Margaret River. Margaret River experiences the unique combination of a Mediterranean climate, maritime influence and perfect soils for organic and sustainable viticulture. ‘Filius’ translates to ‘son of’ in Latin, reflecting the relationship between this wine and the Vasse Felix Cabernet Sauvignon; the estate’s most historic red wine. Filius is a more approachable, opulent interpretation of Margaret River Cabernet Sauvignon, a style renowned for its elegance and power. All fruit parcels were vinified and matured individually before grading post maturation to create a regional expression of the vintage.

virginia-willcock“An intense nose of blackcurrant and black cherry fruit, with complimentary coffee and chocolate aromas. These above earthy hints of sage, bay leaf, mushroom, truffle and venison. A juicy and fine up-front palate with dark cherry succulence and a savory dark chocolate sensation, akin to black forest cake. Vibrant fruit is carried with the bright acidity and attractive tannins building to the dry finish with lingering perfume remaining” – Virginia Willcock, winemaker

silverstarWinemaker: Virginia Willcok
Appellation: Margaret River, Australia
Varietal Blend:  85% Cabernet Sauvignon, 13% Malbec, 2% Petite Verdot
Analysis: 14.5% alcohol / volume, 3.52 pH / 6.8 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

 

Wine-Club-LogoJoin our Wine Club this month and receive two SILVER STAR rated wines and pairing recipes!

Each month you’ll be introduced to new and different wines from around the world, from various appellations, varietals and wine styles. Plus, you’ll enjoy all the perks that comes with membership, including 10% off wine purchases and 15% off additional purchases of wine club wines.

Aduentus Malbec Pairing Recipe

BBQ Spice Rubbed Skirt Steak with Charred Onions & Jalapeños

INGREDIENTS:Steak

• 2 16-oz skirt steaks
• 2 tbsp balsamic vinegar
• 2 tbsp cider vinegar
• 2 tbsp corn oil
• ½ cup ketchup

SPICE RUB:
• 2 tbsp chile powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp Spanish smoked paprika (La Chinata is the best)
• 2 tbsp light-brown sugar
• 2 tsp coarse salt
• 1 tsp dried oregano

DIRECTIONS:

Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with barbecue spice rub.

Preheat oven to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing. Serve topped with charred onions and jalapeños.

Charred Onions and Jalapeños:

Ingredients

  • 2 white onions, peeled and sliced into one-inch slices
  • 6 jalapeños
  • 4 small sweet peppers (mixed red and yellow, if possible)
  • corn oil (just enough to coat vegetables)
  • 1 ½ tbsp unsalted butter
  • 1 cup chicken stock
  • 2 sprigs fresh thyme

Instructions

Lay vegetables on sheet pan, coat with corn oil, and season with salt and pepper. Heat a 12-inch cast-iron skillet over moderately high heat until just smoking. Working in small batches, char vegetables on all sides. (Alternatively, vegetables can be charred on a grill.) Return all vegetables to pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced to a thickened sauce, about 20 minutes.

Recipe compliments of David Walzon, SW Steakhouse chef. Esquire.com

WC_Jan_2014_Aduentus_bottleAduentus Mediterráneo
Malbec Blend
mellowMendonza, Argentina

Aduentus Mediterráneo has some minerality and offers polished tannins along with a lingering finish. Malbec contributes its silkiness and luscious fruit, Tempranillo enhances structure, and Syrah adds spice. — Miriam Gomez, winemaker

Winemaker: Miriam Gomez
Appellation: Uco Valley, Mendoza, Argentina
Varietal Blend:  40% Malbec, 30% Syrah, 30% Tempranillo
Analysis: 14.5% alc/vol