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March Premium Club

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Boen-Reserve-bottleMellow style logoBöen Wines 2023 Reserve Pinot Noir Santa Maria Valley, California

MELLOW WINE STYLE  
Scarlet red with glimmers of garnet. The nose has notes of ripe blackberry, boysenberry, and tart cherry are followed by subtle hints of tobacco and cocoa powder. On the palate, vibrant flavors of very ripe boysenberry, blueberry, and plum pie are complemented by layers of rosemary and cocoa. These flavors are balanced by firm tannins that carry through to a long, structured, and mouthwatering finish.

Varietal: Pinot Noir
Analysis: 14.7% alcohol / volume
Appellation: Santa Maria Valley AVA, California
Vineyards: Haribach V. Vineyard
Oak Maturation: 100% French oak, 40% new for nine months with limited use of S02 to maintain phenolic profile
Harvest Dates: Late September to early October 2023
Food Pairing: Roasted lamb, rib eye with mashed potatoes, chicken mole, or a hearty charcuterie platter.
Awards: 95 pts Wine Enthusiast; 94 pts. Tasting Panel

Winemaker’s Notes: “The label on our Böen Reserve pays homage to the agricultural legacy of Napa Valley and the family roots that shaped our winemaking journey. It features a woodcut-style image of a traditional farm, with my grandfather, Charlie Wagner Sr., standing at its center, surrounded by livestock and Bamse, the German shepherd who was a familiar face around the Copper Cane winery for years. Napa Valley was once more about farming than the renowned wine destination it is today, and I was fortunate to grow up in that era. My grandparents took a bold leap from being farmers of various crops to cultivating vineyards and making wine—an endeavor that, at the time, was as risky as it was rewarding and the legacy continues on as we farm & make wine from many coastal regions. This label is a tribute to my grandfather’s deep farming roots and serves as a reminder to always work hard, stay grounded, and never forget where we come from.” – Joseph Wagner, Fifth Generation Winemaker

Growing Season: The 2023 growing season in Santa Maria Valley AVA began with cooler temperatures and average rainfall, which led to a slightly delayed budbreak. A warm spell in February and March accelerated vine growth, but cooler conditions and frost events in April reduced yields. From late April to August, consistent warm days and cool nights promoted optimal ripening, with veraison completing by the end of August. A mild sub-tropical storm in September brought moderate rainfall, but dry weather afterward prevented rot. The resulting Pinot Noir grapes showcased vibrant colors, rich flavors of cherry and blackberry, excellent acidity, and smooth tannins. Harvesting took place from late September to early October, resulting in a promising vintage.

Winemaking: The Böen team harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After destemming (but not crushing) the berries, they cold-soaked the must for 14 days to soften the skins and allow for ideal extraction. Both punch-down and pump-over techniques were used to ensure balanced extraction of flavor, aromatics, structure, and color. To allow both the sweet and structural influences from the barrels to intermingle seamlessly with the rich fruit and ripe tannins of the wine, they aged this Pinot Noir in 100% French oak, 40% new for nine months with limited use of S02 to maintain the phenolic profile.

About Böen Wines: Böen Wines was founded by Joseph Wagner, a fifth-generation Napa Valley winemaker who grew up immersed in viticulture at his family’s Caymus Vineyards. In 2001, he established Belle Glos, focusing on vineyard-designated Pinot Noirs from California’s coastal regions. With Böen, Wagner continues his family’s legacy, producing Pinot Noir and Chardonnay that reflect his signature style of rich, ripe fruit flavors balanced with bright acidity and subtle oak nuances. The name “Böen,” meaning “The Farm,” serves as a personal reminder of the inseparable connection between the wine and its land, emphasizing Wagner’s identity as a farmer first and foremost. Learn more here.
Information & Photos © Böen Wines – All Rights Reserved.

St-Supery-Napa-Valley-Estate-Cabernet-Sauvignon-bottleSt. Supéry Estate Vineyards & WineryBold wine Style logo 2019 Napa Valley Estate Cabernet Sauvignon Napa Valley, California

BOLD WINE STYLE
This Estate Cabernet of deep purple hues, presents dark blackberry aromas combined with an elegant toasted oak nuance, threads of boysenberry, rich opulence with subtle notes of jam and graphite. Flavors follow with ripe blackberry jam, a luscious approach of dark fruits, terrific structure supported with elegant moments of oak and a finishing hint of anise. This is a supple yet generous wine with an excellent structure, feel and approach.

Varietals: 90% Cabernet Sauvignon, 4% Malbec, 3% Petit Verdot, 3% Merlot Analysis: 14.5% alcohol / volume pH: 3.70 Total Acidity: 6.2 g/L Appellation: Napa Valley, California Vineyards: Dollarhide Estate Vineyard, Rutherford Estate Vineyard Farming: Sustainably farmed, estate grown and bottled Oak Maturation: 100% French Oak (38% new) for 19 months Harvest Dates: September 20-October 16, 2019 Bottling Date: July 12-21, 2021

Vintage 2019: The 2019 growing season had a very wet winter and spring, capturing 41” of rain at Dollarhide. A mild spring with one late-May rainfall resulted in damp soils and healthy canopy growth. Other than one mid-June heat spell, summer was warm and dry, allowing for consistent and balanced ripening. Late summer and early fall continued to provide steady warmth. As evenings began to cool, the fall growing season was extended. The even ripening season with a mild summer resulted in excellent wine of great flavor and density. Winemaking: The fruit was hand-harvested in the cool morning hours. At the winery, the clusters were sorted using a double sorting system. First, the clusters were sorted by hand. The fruit then ran through a small de-stemmer before the individual berries being sorted to ensure the ideal grapes were selected. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures with gentle cap maceration achieved the desired color and structure before an extended maceration time on skins, prior to final pressing. The wine was transferred directly to barrel for 19 months of maturation.
About the Winery: St. Supéry Estate Vineyards and Winery is a 100% Estate Grown, sustainably farmed winery located in the renowned Rutherford growing region in the heart of Napa Valley. Committed to producing the highest quality estate wines without compromise, they focus on sustainable winery and farming operations to protect the land and environment for future generations. Their Napa Valley Estate collection includes Sauvignon Blanc, Cabernet Sauvignon and Rosé. These wines are balanced and showcase fruit-forward flavors. Learn more here.
Information & Photos © St. Supéry Estate Vineyards & Winery – All Rights Reserved.
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Pomar Junction Vineyard Reserve Zinfandel

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MARCH WINE CLUB:Bold wine Style logo

Pomar-Junction-Reserve-Zinfandel-bottlePomar Junction Vineyard & Winery Reserve Zinfandel Paso Robles, California

BOLD WINE STYLE
This barrel-select Zinfandel opens with toasted oak, blueberries and boysenberries. It has an enticing palate consisting of blue plums and mixed berry coulis, followed by a long elegant finish, with rich tannins.

Varietal: 100% Zinfandel Analysis: 14.4% alcohol / volume pH: 3.73 Residual Sugar: 0.25 Appellation: El Pomar District AVA, California Vineyards: 100% Pomar Junction Vineyard Aging: 19 months Cooperage: 33% new oak Accolades (for 2015 vintage): Gold Medal San Francisco Chronicle Wine Competition; Gold Medal Central Coast Wine Competition

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

korean-pork-sliders-plateSlow Cooker Korean Pulled Pork Sliders

INGREDIENTS:

Pork:

  • 3-4 lbs boneless pork shoulder
  • 2-4 tbsp gochujang (Korean chili paste) add more for spicier meat
  • ¼ cup brown sugar
  • ¼ cup hoisin sauce
Gochujang BBQ Sauce:
  • 2-4 tbsp gochujang (Korean chili paste) (more to make more spicy)
  • ½ cup ketchup
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 4 cloves garlic, minced
Quick Pickled Vegetables:
  • 2 tsp granulated sugar
  • ¼ cup rice wine vinegar
  • ½ medium cucumber, thinly sliced
  • 1 medium carrot, thinly sliced
  • 2 medium celery stalks, thinly sliced, including leaves

Sliders:

  • 16 slider buns
  • 2 tbsp chopped cilantro
DIRECTIONS:
Pork:
  1. Mix gochujang, brown sugar and hoisin sauce together in a small bowl and rub over pork shoulder.
  2. Place in slow cooker and add 1/2 cup water. Cook on low for 7-8 hrs or high for 3-4 hrs.
Gochujang BBQ Sauce:
  1. Whisk all ingredients together (gochujang, vinegar, brown sugar, soy sauce, honey and garlic) in a small sauce pan. Heat over medium and bring to a simmer, reduce heat and simmer on low for 10-15 minutes until flavors blend. Remove from heat and allow to cool.
Pickled Vegetables:
  1. In a bowl mix together sugar and vinegar. Add vegetables and toss. Cover and chill until meat is ready.
Assembly:
  1. Mix half the BBQ sauce with pulled pork and serve with buns, quick pickled vegetables, reserved BBQ sauce, and chopped cilantro (if using).
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of My Kitchen Love.
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 >
 

Pomar Junction Vineyard Roussanne

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MARCH WINE CLUB:Rich WineStyles

Pomar-Junction-Roussanne-bottlePomar Junction Vineyard & Winery Roussanne Paso Robles, California

RICH WINE STYLE
This Roussanne presents a pleasant and surprising mouth-feel full of lush tropical fruit and bright pepperiness. It pairs well with buttery sauces filled with slow cooked vegetables or rich shellfish like scallop, crab, and lobster.

Varietal: 100% Roussanne Analysis: 14.7% alcohol / volume pH: 3.51 TA: 6.9 g/L Residual Sugar: 0.5 Appellation: El Pomar District AVA, California Vineyards: 100% Creston Ridge Vineyard in Paso Robles, California Aging: 4 months Cooperage: Neutral Oak Cases: 184 Accolades:

  • Best of Class/Double Gold: California Mid State Fair Wine Competition
  • Silver: Orange County Fair Wine Competition
About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…

Lobster-Pasta-white-wine-garlic-breadLobster Pasta

INGREDIENTS:
  • 8 ounces dry pappardelle pasta
  • 4 lobster tails, with the meat removed and shells discarded **
  • 1 cup (2 sticks) unsalted butter
  • 3 garlic cloves, minced
  • ½ teaspoon paprika
  • ¼ cup grated parmesan
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1-2 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley
DIRECTIONS:
  1. In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
  2. Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
  3. Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
  4. Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
  5. Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
  6. Garnish with parsley just before serving.
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of Urban Bliss Life.
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March Wine Club Pairing Recipe

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MARCH WINE CLUB:Mellow style logo

Pomar-Junction-Reserve-Pinot-Noir-bottlePomar Junction Vineyard & Winery Reserve Pinot Noir Santa Maria Valley, California

MELLOW WINE STYLE
Aromatic with bright raspberries, eucalyptus, and unique minerality. Flavors of tart berries, wild apples, and intense allspice lead to a lingering finish of dark chocolate and spicy Saigon cinnamon.

Varietal: 100% Pinot Noir Analysis: 14.75% alcohol / volume pH: 3.53 Residual Sugar: 0.35 Appellation: Santa Maria Valley AVA, California Vineyards: Garey Ranch Vineyard in Los Alamos, CA Aging: 20 months Cooperage: 30% new French oak Accolades: 2022 San Francisco Chronicle Wine Competition – Bronze

The Merrill Family portrait

The Merrill Family

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

roasted-garlic-chicken-blogEasy Roasted Garlic Butter Chicken

INGREDIENTS:
  • 2 3/4 oz. unsalted butter, room temperature
  • 1 ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper, plus extra to serve
  • 1 tbsp freshly minced garlic
  • 1 tbsp honey
  • 2 tsp thyme leaves, plus extra to garnish (see note 1 for substitutions)
  • 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
  • ½ cup (125 ml) chicken stock
  • freezer-friendly mashed potatoes
  • steamed asparagus or greens of choice
DIRECTIONS:
  1. Preheat the oven to 400°F.
  2. Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
  3. Arrange the chicken thighs on a baking tray with sides, skin-side up.
  4. Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
  5. Roast for 55–60 minutes until golden and cooked through, basting once halfway.
  6. Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of Simple Home Edit.
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 >
 

Maison Ventenac Pierre

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Caramelized-Onion-Asiago-Roast-Beef-Sliders-9-of-14

Photo © Yellow Bliss Road

Caramelized Onion & Asiago Beef Sliders

INGREDIENTS:

  • 2 tablespoons Chef Shamy French Onion Butter
  • 1 large yellow onion
  • 12 slider buns mini burger buns
  • 1 pound deli sliced roast beef, the more rare, the better
  • ½ cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup  fresh Asiago cheese shredded

Topping:

  • 3 tablespoons Chef Shamy French Onion Butter melted
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon finely shredded Asiago cheese

DIRECTIONS:

  1. Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *If the onions start to become dry or burnt, add 1-2 tablespoons of water to the skillet (I had to do this twice). You can also try turning down the heat a bit.
  2. Preheat oven to 350°F.
  3. Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don’t want it soaking into the slider buns and making them mushy).
  4. Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13 x 9-inch baking dish.
  5. Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
  6. Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
  7. Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.

© Recipe and Photo courtesy of Yellow Bliss Road. All rights reserved.

MARCH WINE CLUB:

Mellow style logoVentenac_Pierre_wine-bottleMaison Ventenac
Pierre.
Cabernet Sauvignon, Cabernet Franc
Pays d’Oc IGP, France

MELLOW WINE STYLE

Aromas of ripe pepper and blackcurrant. Roundness and a silky structure with notes of blackcurrant on the palate. A fresh and lingering finish.

Analysis: 13% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 50% Cabernet Franc
Appellation: IGP Pays d’Oc, France
Soil: Clay-limestone soil
Plots: La Condamine, Bourdichou et les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentary cold maceration for 5 days at 6°.
Fermentation: At 28° in 300hl stainless steel tanks. No sulphite vinification. Indigenous yeast. Daily pump-overs. Vatting length: 25 days. Malolactic fermentation. Racking.
Maturation: Aging on fine lees with micro oxygenation (3 months)

WINEMAKER’S NOTES:
“For this vintage our work will focus simply on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only natural yeasts (yeasts that are naturally present on the grape skins). Authority, velvet glove, that was the way my grandfather worked. “Cheers!” Pierre, and thank you.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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Maison Ventenac Cuvée Marie

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Citrus Shrimp SaladCitrus Shrimp and Avocado Salad

INGREDIENTS:

  • 1 pound medium pan-seared citrus shrimp (recipe here)
  • 8 cups greens (such as arugula, spinach, or spring mix)
  • fruity or lemon-flavored extra virgin olive oil
  • juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces sliced almonds, toasted
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare your own pan-seared citrus shrimp or click here for recipe.
  2. Toss the prepared shrimp with the salad greens in a large bowl.
  3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  4. Add the avocado, shallots and sliced almonds and then season with Kosher salt and freshly ground black pepper and serve.

© Recipe and Photo courtesy of Foodie Crush. All rights reserved.

MARCH WINE CLUB:

Silky styleVentenac_Marie_wine_bottleMaison Ventenac
Marie.
Colombard
Pays d’Oc IGP, France

SILKY WINE STYLE

Fruity wine with primary aromas of grapefruit and lemon. A focus wine, well-balanced and fresh. Organic wine.

Analysis: 12% alcohol / volume
Varietal: 95% Colombard, 5% Roll
Appellation: Pays d’Oc IGP, France
Soil: Clay-limestone soil
Plots: Villeraze et Cantoaoussel
Yield: 75 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Nocturnal harvest. Carbonic snow at the parcel.
Sorting: Pneumatic press. Processing of first juices under inert gas (nitrogen) at 5°. Cold stabilization during 6 days and cold clarification.
Fermentation: At 15° in 300hl stainless steel tanks. No malolactic fermentation
Maturation: Aging on fine lees (2 months)

WINEMAKER’S NOTES:
“To enjoy the Marie’s cuvée, you have to enjoy simple things. Direct and immediate things. This wine is mainly about fruit. Intense. Citrus generally, grapefruit specifically. Then it’s about tightness and freshness. Finally, it’s a bit of iodine, saline, sapidity. Everything you need to pour a bit of sunshine into your glass.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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Learn about our Memberships >

 
 
 

 

 

March Wine Club Pairing Recipe

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Blue Cheese Stuffed MushroomsBlue Cheese Stuffed Portobello Mushrooms

INGREDIENTS:

  • 2 large portabello mushroom caps
  • 2 ounces crumbled blue cheese
  • 2 teaspoons bread crumbs

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Remove any additional left behind stem from mushroom cap and discard.
  3. Place Portobello mushrooms, brown gill side up, on a baking sheet.
  4. Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
  5. Top with 1 teaspoon each of bread crumbs on the blue cheese.
  6. Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.

© Recipe courtesy of Salty Side Dish.

MARCH WINE CLUB:

Mellow style logoVentenac_Reserve_Jeanne_wine_bottleMaison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France

MELLOW WINE STYLE

A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.

Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation. 
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.

WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)

ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.

Ventenac Winery and owners picture

Information & Photos © Maison Ventenac – All Rights Reserved.

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Intacto Gran Reserva Carménère

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Streak and Brie SandwichSteak and Brie Sandwich with Chimichurri

INGREDIENTS:

  • 1 pound flank steak
  • 2 tablespoons packed light-brown sugar
  • kosher salt and freshly ground pepper
  • 1 ½ cups packed baby arugula, plus more for serving
  • ¾ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
  • 1 baguette (20-24 inches), halved lengthwise
  • 6 ounces brie, thinly sliced

DIRECTIONS:

  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.
  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

© Recipe courtesy of Martha Stewart.

MARCH WINE CLUB:

Bold wine Style logoIntacto-Gran-Reserve-CarmenereIntacto
Gran Reserva Carménère
Rapel Valley, Chile

BOLD WINE STYLE

This full-bodied Carménère has intense aromas of cassis, red berries and a touch of green pepper. The palate shows good integration of soft tannins and flavors, with a supple, long finish. 

Varietal: Carménère
Analysis: 14% alcohol / volume
Denominación de Origen (DO): Rapel Valley, Chile
Aging: Aged in French oak barrels for 10 to 12 months
Winemaker: Felipe Uribe
Serving Recommendation: Brie cheese, slow cooked meat dishes and stuffed pasta

Climate Conditions:
A Mediterranean climate with cold winters and average rainfalls. Summer with medium high temperatures of 86ºF in the day and 48.2ºF during the night, which enables a slow ripeness of the grapes.

Soil:
Vineyards are located about 1476 feet above sea level, at the foothills of the Andes Mountains. The vines are planted in loam soils, containing similar portions of sand, clay and lime at the first 11 inches, followed by stones with an outstanding drainage.

Vinification:
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 80.6ºF-84.2ºF for a deeper color and better structure. Smooth pump overs happen once a day at the winemaker’s discretion. Post-fermentative maceration for 2 weeks. Then the wine is separated from its lees and malolactic fermentation ensues.

Finning and Filtration:
Cold stabilization occurs naturally in the winery thanks to the cold temperature during the winter season.

ABOUT THE WINEMAKER:
Winemaker Felipe UribeFelipe Uribe: After studying Agriculture and working for two years in San Pedro Vineyards (Chile) he studied at Polytechnic University in Madrid (Spain) where he got his Masters degree in Viticulture and Enology. He returned back to Chile and worked as winemaker assistant at Santa Helena Vineyard.

Looking for new challenges, Felipe went to California and worked for La Crema Winery in Sonoma Valley. He once again returned to Chile, as winemaker assistant for De Martino Vineyard and then Chief Winemaker for Miravalle Vineyard, which is located on the upper part of the Cachapoal Valley.

Felipe also worked as head Enologist at William Fevre Vineyard (Maipo Valley) where he received the award for the “Most Innovative Wine in Chile 2012” by El Mercurio (most important newspaper in Chile) and “Revelation Wine of 2012” by Descorchados (famous wine guide in Chile).

ABOUT THE WINERY:

Founded in 2013 by Felipe Uribe, Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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Learn More >

 
 
 

 

Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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March Wine Club Pairing Recipe

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Beef Empanadas

Chilean Beef Empanadas

INGREDIENTS:

  • For the Filling:
    • 2 pounds of ground beef (90% Lean)
    • 1 cup beef broth
    • 3 large or 4 medium onions chopped into small cubes
    • 2 tablespoons all-purpose flour
    • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
    • ½ teaspoon ground cumin
    • salt and pepper
    • 4 tablespoons vegetable oil
    • Optional:
      • 20 black olives
      • 40 raisins
      • 4 hard-boiled eggs
  • For the dough:
    • 1 cup whole milk
    • 1 cup of warm water
    • 1 tablespoon salt
    • 1 kilo or 2 pounds of all-purpose flour
    • 2 eggs
    • 6.5 oz of melted shortening, warm

DIRECTIONS:

  1. For the Filling:
    1. Always prepare it the day before.
    2. In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
    3. Add the broth and simmer for 30 minutes over low heat. 
    4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
    5. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  2. For the dough:
    1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
    2. Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water.
    3. Separate the dough into 20 portions and cover with a moist cloth.
    4. Preheat the oven to 350°F.
    5. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of filling, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
    6. Bake for 30-35 minutes until golden.
    7. Serve hot.

© Recipe courtesy of Chilean Food & Garden.

MARCH WINE CLUB:

Bold wine Style logoAndesita-Cabernet-Sauvignon-wine-bottleAndes Plateau
Andesita
Cabernet Sauvignon
Maule Valley, Chile

BOLD WINE STYLE

This is an elegant wine with red fruits, spices and black pepper notes. The palate shows great tannin structure and freshness that makes it vibrant and easy to drink. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Varietal: Cabernet Sauvignon
Analysis: 13.2% alcohol / volume
pH: 3.52
Residual Sugar: 2.55
Ac. Total: 5.41
Vineyard Yield: 2 kg/plant
Planted Area: 3 hectares
Appellation: San Clemente, Maule Valley, Chile
Climate: Template temperatures that allow early harvests
Soils: Alluvial soils that have been transported by the river, containing gravel, sand and silt
Winemaker: Felipe Uribe

Harvests and Vinification:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes.

Aging and Storage:
The wines are aged for 10 months in nuetral oak barrels. Additionally we use the 20% of a 2nd hand un-toasted French oak foudre (large wooden vat that holds 3,000 liters). Afterward, the wine is storage for a minimum of 3 month to then be released to the market.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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

Learn about our Memberships >