March Bubbly Club: Iowa

Posted on February 24, 2026 by mcginnessalex

Kylie Minogue Wines
Prosecco Rosé DOC
Gambellara, Italy

BUBBLY WINE STYLE

An elegant sparkling Prosecco Rosé with notes of fresh strawberries, raspberries, and blossom. Brightly textured and crisp palate with a refreshing citrus finish.

Varietal: 85% Glera, Pinot Nero 15%
Region: Gambellara, Italy
Vines: Average 10 years old
Harvest: Late August to mid-September
Pairing: Perfectly paired with fresh canapés, such as smoked salmon crostini or prosciutto-wrapped melon and fruit-based desserts. Serve chilled.

Winemaking:

The soil is made up of limestone, giving the wine mineral complexity
Strong sea breezes, constant sun, mistral winds, and cool nights create an ideal climate for fresh and acidic grapes
The grapes undergo a soft pressing and are either fermented or stored as unfermented must
Charmat method fermentation occurs at 62ºF for 60 days

ABOUT KYLIE MINOGUE WINES:
From the heart of Italy, Kylie Minogue has partnered with one of the most renowned premium Prosecco producers in the world to bring you her vision for Prosecco Rosé. Founded in 2020, Kylie Minogue Wines has achieved remarkable success with a diverse portfolio of nine exquisite wines. Among them, the globally best-selling Signature and Prosecco Rosé have captured the hearts of wine enthusiasts worldwide. Learn more here.

Kylie Minogue

Ruggeri
Argeo Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Very pale straw yellow with greenish glints, perfect clarity with abundant, persistent, fine perlage. The fresh, elegant bouquet offers flowery sensations merging into a typically fruity harmonious complexity with intense aromas reminiscent of golden apple. Fresh, delicate, balanced on the palate and light in alcohol with a long fruity finish.

Varietal: Glera (min. 85%) and other local white grape varieties (max. 15%)
Analysis: 11% alcohol/volume
Residual Sugar: 12 g
Area of Production: Veneto, Italy, on the hillsides of the first slopes of the Dolomite mountains, in the extreme north of the Province of Treviso.
Winemaking: White vinification, that is to say without the skins, at a controlled temperature of 68ºF, for approximately 8 days. Pressure behind the cork: approximately 5 atm. The wine is then put through a slow re-fermentation in large sealed tanks at 54-57ºF.
Recommended Pairings: Perfect as an apéritif, it goes well with hors d’oeuvres and light first courses.
Critical Accolades:

90 pts – James Suckling 2023
90 pts – James Suckling 2021
92 pts – BTI 2019

ABOUT RUGGERI WINERY:
Five generations of the Bisol family have shaped the development of a business that has a deep understanding of the future. Ruggeri is one of the five founding producers of Prosecco, established by Giustino Bisol in 1950 in Santo Stefano, when commercialization of Prosecco began. In 1990 they relocated to the town of Valdobbiadene. They have long standing relationships with about 110 growers as most vineyards are on small plots of land, similar to Burgundy where no one owns very large acreage. Ruggeri sends their viticulturist to work with their growers, insuring consistency and quality. After hand harvesting the grapes, they are brought to the winery which has two independent receiving lines and five soft presses, ensuring that the grapes are processed immediately upon arrival. In 2019, Ruggeri was the first Prosecco producer to receive the prestigious Gambero Rosso “Star” classification, which is only given to wineries who have earned 10 or more Tre Bicchieri awards. They are extremely passionate, dedicated and consistent with 40% of their wines is sold in Italy, the rest is exported to 59 countries. Learn more here.

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March Premium Club

Posted on February 23, 2026 by mcginnessalex

Pali Wine Co.
Fiddlestix Vineyard
Pinto Noir 2020
Santa Rita Hills, California

MELLOW WINE STYLE

In the glass, the Fiddlestix Pinot Noir displays a luminous ruby hue hinting at its intensity. The nose is expressive and layered: ripe red cherry, wild raspberry, and strawberries mingle with rose petal, black tea, and a whisper of coastal sage. On the palate, a vibrant core of cranberry and pomegranate is framed by notes of cinnamon, clove, and a touch of forest floor. The vineyard’s marine influence lends a subtle vein of minerality and bright acidity that lifts the wine’s plush texture. Fine-grained tannins and well-integrated oak provide structure, leading to along, polished finish.

Elegant yet grounded, this Pinot Noir captures the distinct character of Fiddlestix—its cool maritime climate and sandy clay loam soils. It’s a wine of poise and precision, made with an eye toward balance, and will reward both immediate enjoyment and several years of thoughtful cellaring.

Varietal: Pinot Noir
Alcohol: 14.6% alcohol / volume
Production: 150 cases made
Mellow Style Pairings: Pasta, veal, beef, pork or lamb

THE FIDDLESTIX STORY:
From the famed Fiddlestix Vineyard in the Sta. Rita Hills. Fiddlestix sits in a cool pocket of Santa Barbara County where consistent pacific breezes, morning fog, and ancient marine soils nurture Pinot Noir of exceptional depth and elegance. In 2020, the vineyard’s low-yielding vines delivered small, concentrated clusters brimming with flavor. The winery hand-harvested at optimal ripeness to preserve natural acidity, then gently destemmed all fruit for a pure, transparent expression. After a five-day cold soak, fermentation unfolded in open-top tanks with selected yeast and daily punchdowns by hand to extract color and flavor while maintaining silkier tannins. Each clone (115, 667, and 777) was harvested, fermented, and aged separately. The wine matured for 18 months in French oak barrels, 50% new and 50% neutral, allowing structure and spice to integrate without overshadowing the fruit. The final blend was assembled just before bottling.

Pali Wine Co.
Rancho La Viña Vineyard
Pinot Noir 2020
Santa Rita Hills, California

MELLOW WINE STYLE

This vintage captures the richness and depth of Ranch La Viña Vineyard. Aromas of ripe blackberry, black cherry, and plum are layered with hints of violet, baking spice, and forest floor. The palate is plush and concentrated, delivering bold, dark fruit flavors balanced by vibrant acidity and refined tannins, leading to a long, structured finish.

Varietal: Pinot Noir
Alcohol: 14.7% alcohol / volume
Production: 122 cases made
Mellow Style Pairings: Pasta, veal, beef, pork or lamb

THE RANCHO LA VIÑA VINEYARD PINOT NOIR STORY:
The ‘Rancho La Viña Vineyard’ Pinot Noir hails from a remarkable ranch with a rich history and abundance of life. The ranch is farmed locally for its heirloom tomatoes, squash, and green beans grown beneath a historic, certified organic walnut orchard. Crowning this beautiful property is a small vineyard exclusively planted to Pinot Noir. Rancho La Viña’s roots run deep, with ownership by the Cooper family dating back to 1872. The Pali Wine Co. team have proudly worked with this site since 2010, and the vineyard consistently produces one of the most fruit-drive expressions in their lineup. Fertile soils, a natural spring, and the specific clonal selections of 115 and 777 contribute to the darker, brooding berry character found in this wine. Grapes were hand-harvested, destemmed, and fermented in small open-top tanks, then aged for 18 months in 50% new French oak barrels before bottling.

ABOUT THE WINERY:
What started as backyard dinners and a love of wine has grown into a family-run winery with roots across California’s Central Coast. Founded by Tim and Judy Perr in 2005, Pali Wine Co. blends tradition, curiosity, and community. From their early days in a Lompoc garage to their estate vineyard, natural wine project, and coastal tasting rooms. Today, Pali is guided by two generations of the Perr family, their longtime winemaker Aaron Walker, and a commitment to wines that reflect people, place, and purpose. Learn more here.

The Perr Family, Pali Wine Co.

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Boas Uvas Red

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Red
Dão, Portugal

BOLD WINE STYLE

Boas Uvas Red displays a deep ruby color, with aromas of blue fruits, plums, and blackberries, accompanied by subtle floral and spicy notes from its aging in wood. With a well-defined structure, it reveals smooth yet firm and well-integrated tannins. It boasts lively acidity and a long, elegant finish.

WINE DETAILS:

Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
Appellation: Dão, Castendo sub-region
Alcohol: 13.5% vol.
Producer: Bucozal
Recommended Serving Temperature: 60.8ºF-64.4ºF
Pairing Suggestion: Pairs well with game meats, lamb, veal dishes, aged cheeses, and cuisine with intense flavors.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
The grapes were carefully selected in the vineyard and destemmed. Fermentation occurred in stainless steel tanks under temperature control. Approximately 30% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward red blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese Stewed Beef

INGREDIENTS:

one (4 ½-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers, or more to taste, or ½ teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 cloves garlic, smashed and peeled
2 bay leaf
½ teaspoon allspice berries
4 whole cloves
kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
½ teaspoon ground cinnamon

For serving:

Boiled white potatoes, (optional)
Roasted red peppers, (optional)
Cooked greens, (optional)

DIRECTIONS:

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 ½ hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.

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Quinta de S. Sebastião Lisabona Reserva

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Quinta de S. Sebastião
Lisa Bona Reserva
Arinto, Semillion
Lisbon, Portugal

SILKY WINE STYLE

Wine of citric color, complex nose with notes of apricot and some citrus, happily paired with a characteristic minerality. The palate is intense, smooth and with a lively and refreshing acidity.

WINE DETAILS:

Varietals: Arinto, Semillon
Location of the Vineyards: Arruda dos Vinhos, Portugal. Mostly hillside vineyards.
Alcohol: 13% vol.
pH: 3.18
TA: 7.1 g/L
Climate: Mediterranean with strong Atlantic influence
Soil: Clay-limestone
Vinification: In an open spout at a temperature of 53.6ºF, followed by a partial stage in new and used barrels.
Winemaker: Filipe Sevinate Pinto
Recommended Serving Temperature: 53.6ºF
Pairing Suggestion: Soft cheeses, fatty fish and white meats.

VINEYARD NOTES:
The combination of mild climatic factors, sunny slopes, geographical location, proximity to the sea, the mountain’s protection, and of course the people who live and care for the Quinta de S. Sebastião land and vineyards every day give shape to the rebirth of wines with a distinctive freshness and a very unique identity.

ABOUT THE WINERY:
Quinta de S. Sebastião is located in a small town north of Lisbon called Arruda dos Vinhos, a historic region with more than 1,000 years of winemaking tradition. The heraldic symbol that inspires the logo of the Quinta de São Sebastião tells the story of a martyr and a Christian Saint who believed he could deter the Roman Empire from persecuting Christians.

Founded in 1755 – the same year the Lisbon earthquake reshaped the region – the estate has played an important role in preserving local heritage while producing outstanding wines. The vineyards sit on the hills of Forte do Cego, part of the historic Linhas de Torres fortification system that once defined Lisbon during the Napoleonic invasions.

Today, under the leadership of Portuguese entrepreneur António Parente and winemaker Filipe Sevinate Pinto, the Quinta continues to gain global recognition. Its wines reflect a unique combination of sunny slopes, maritime influence, mountain protection, and the dedicated stewardship of the people who care for the land. Learn more here.

Pastel de Nata

INGREDIENTS:

⅓ cup all-purpose flour
¼ teaspoon salt
1 ½ cups whole milk
1 ⅓ cups granulated sugar
⅓ cup water
6 large egg yolks
1 teaspoon vanilla extract
1 cinnamon stick
peel of 1 lemon cut in thin strips
1 sheet puff pastry
ground cinnamon for dusting optional

DIRECTIONS:

Preheat the oven to 550°F, and lightly grease a 12-cup muffin tin.
Bring the sugar, water, vanilla extract, lemon peel, and cinnamon stick to a boil in a medium, heavy-based saucepan. Cook without stirring until it reaches 220°F, then remove the cinnamon stick and take the pan off the heat.
Meanwhile, in a separate saucepan, whisk the milk, flour, and salt until well blended. Whisk constantly and cook over medium heat until thickened, about 5 minutes. Remove it from the heat and let cool for 10 minutes.
Once the milk mixture has cooled, whisk in the egg yolks, then add the sugar syrup and mix until everything is well combined. Pour through a sieve into a measuring cup to remove any lumps.
Cut the puff pastry sheet into two pieces and place them on top of each other. Tightly roll the sheets into a log from the short side, then cut it into 12 evenly sized pieces.
Place one piece of pastry in each of the 12 wells of the muffin tin. Dip your thumb in cold water, then use your thumb to press the pastry against the sides to form a cup. Make sure the pastry comes slightly above the edge of each well.
Fill each pastry cup ¾ of the way with custard.
Bake at 550°F for 10-12 minutes. The tarts are done when the custard starts to caramelize and blister, and the pastry turns golden brown.
Dust with powdered sugar and cinnamon if desired, and serve warm. Enjoy!

Information & Photos © Quinta de S. Sebastião – All Rights Reserved.
© Recipe courtesy of Spanish Sabores.

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March Wine Club Pairing Recipe

Posted on February 23, 2026 by mcginnessalex

MARCH WINE CLUB:

Taboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

BOLD WINE STYLE

Deep ruby color, with prominent fresh and fruity aromas of red fruits such as cherry and plum, complemented by a subtle touch of spice. A well-balanced wine with smooth tannins, revealing lively acidity and a persistent, slightly fruity finish.

WINE DETAILS:

Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
Appellation: Dão, Castendo sub-region
Alcohol: 13% vol.
Producer: Bucozal
Recommended Serving Temperature: 59ºF-62.6ºF
Pairing Suggestion: Pairs well with grilled meats, game dishes, aged cheeses, and traditional Portuguese cuisine.

VINIFICATION AND AGING:
Fermentation occurred in stainless steel tanks under temperature control. Approximately 20% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward Red Blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

Portuguese Francesinha Sandwich

INGREDIENTS:

8 slices of bread
4 slices of ham
8 slices of cheese
150 grams sirloin steak (about 5.2 oz.)
4-6 linguiças (Portuguese sausage)
kosher salt
black pepper

For the sauce:

1 large blonde beer
1 cup fried tomato sauce
2 tbsp port wine
½ cup beef broth
1 tbsp salted butter
1 onion chopped
1 garlic minced
1 tbsp cornstarch
½ tbsp olive oil
1 tbsp piripiri (Portuguese chili)

DIRECTIONS:

For the sauce:

In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden.
Pour the beer and simmer until the alcohol evaporates (about 5 minutes).
Pour the beef broth, the fried tomato sauce, the port wine, the Piri Piri (chili) and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps.
Simmer for a couple of minutes until the sauce is thick.

Francesinhas:

Preheat the oven to 350ºF
Cook the beef chopped in small strings. Season with salt and black pepper.
Cook the linguiças sliced in half lengthwise.
Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
Cover with the sauce and serve with french fries.

Information & Photos © Boas Uvas, Taboadella, and Weinbauer – All Rights Reserved.
© Recipe courtesy of The Cookware Geek.

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March Premium Club

Posted on February 28, 2025 by mcginnessalex

Böen 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.

St. Supéry Estate Vineyards & Winery 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.

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Pomar Junction Vineyard Reserve Zinfandel

Posted on February 27, 2025 by mcginnessalex

MARCH WINE CLUB:

Pomar 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…

Slow 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:

Mix gochujang, brown sugar and hoisin sauce together in a small bowl and rub over pork shoulder.
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:

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:

In a bowl mix together sugar and vinegar. Add vegetables and toss. Cover and chill until meat is ready.

Assembly:

Mix half the BBQ sauce with pulled pork and serve with buns, quick pickled vegetables, reserved BBQ sauce, and chopped cilantro (if using).

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Pomar Junction Vineyard Roussanne

Posted on February 26, 2025 by mcginnessalex

MARCH WINE CLUB:

Pomar 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

Try this wine with the following recipe…

Lobster 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:

In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
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.
Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
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.
Garnish with parsley just before serving.

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March Wine Club Pairing Recipe

Posted on February 26, 2025 by mcginnessalex

MARCH WINE CLUB:

Pomar 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

Try this wine with the following recipe…

Easy 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:

Preheat the oven to 400°F.
Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
Arrange the chicken thighs on a baking tray with sides, skin-side up.
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).
Roast for 55–60 minutes until golden and cooked through, basting once halfway.
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.

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Maison Ventenac Pierre

Posted on February 26, 2024 by mcginnessalex

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

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:

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.
Preheat oven to 350°F.
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).
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.
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.
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.
Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.

MARCH WINE CLUB:

Maison 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

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Try this wine with the following recipe…

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MARCH WINE CLUB:

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

Try this wine with the following recipe…

Easy Roasted Garlic Butter Chicken

Share this:

Caramelized Onion & Asiago Beef Sliders

Topping:

MARCH WINE CLUB:

Maison VentenacPierre.Cabernet Sauvignon, Cabernet FrancPays d’Oc IGP, France

Share this:

Kylie Minogue Wines
Prosecco Rosé DOC
Gambellara, Italy

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Argeo Prosecco DOC
Veneto, Italy

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Pinto Noir 2020
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Pinot Noir 2020
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Pays d’Oc IGP, France