Santa Barbara Syrah Pairing Recipe

TENDER LAMB CHOPS

INGREDIENTS:

• Two 1 ½-pound (8-bone) lamb racks, cut into double-cut chops
• Himalayan pink salt and freshly ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:
• Preheat the oven to 375 F.
• Season the lamb chops liberally on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
• Place a large oven-safe roasting pan over high heat and add the olive oil. Place the lamb chops in the pan, meaty-side down. Cook until golden brown, 2 minutes per side.
• Cover the pan with foil and transfer to the oven. Roast for 10 minutes for medium-rare; 20 minutes for well-done. Let the chops rest for 3 minutes before serving.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoMartellotto Winery
Santa Ynez Valley
Syrah
Santa Barbara, California

Syrah is an unsung hero in Santa Ynez. Grapes for this exquisite wine are from the forty-year old Zaca Mesa vineyard, which are the oldest Syrah vines in Santa Barbara County. Truly art in a bottle, this Syrah is bold, approachable and full of verve. Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share.

winemaker Greg Martellotto“This epic example of Syrah offers flavors of blackberry, ripe plum, dried violets, cocoa, white pepper, and fresh sage. A touch of vanilla and toasted oak balance the hedonistic finish.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal:  Syrah
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Viognier Pairing Recipe

SAUTEED SCALLOPS WITH BACON, GARLIC, BASIL and CHIPOTLE PEPPER

INGREDIENTS:

• 4 slices bacon, diced
• 1 pound scallops, rinsed, patted dry at room temperature
• Kosher salt and freshly ground black pepper, to taste
• ½ cup unsalted butter
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes, optional
• ½ teaspoon dried chipotle powder, optional
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
• No need to rinse the pan. Wipe clean the skillet and add half the butter to melt over medium heat. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Spoon butter on top. Set aside and keep warm.
• Melt remaining butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
• Serve immediately, garnished with basil, chipotle pepper power, if desired. © Recipe courtesy of Chungha Rhee.

JUNE WINESTYLES WINE CLUB

Silky styleMartellotto Winery
Santa Ynez Valley
Viognier
Santa Barbara, California

Viognier hails from the Rhone Valley in south France. At the Zaca Mesa vineyard in Santa Ynez, the grape is farmed to perfection. Truly art in a bottle, Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share. Bone dry and luscious, this Viognier is a perfect aperitif wine. Exotic aromatics, it’s ideal to pair with seafood and salads. Lush, lovely and enticing. One taste and you’ll be hooked.

winemaker Greg Martellotto“Bottled after ten months, the Viognier explodes with freshness, vibrancy, and sunshine. The tropical aromas of honeysuckle, white peach, and dried apricot invite flavors of Meyer lemon and honey-crisp apple.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal Blend:  Viognier
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

June Wine Club pairing recipe

EGGPLANT INVOLTINI

Eggplant Involtini

Photo: Johnny Autry; Styling: Leigh Ann Ross

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

DIRECTIONS:
Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
• Preheat broiler to high.
• Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes
Preheat oven to 375 F.
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil. © Recipe courtesy of Sidney Fry, MS, RD and Cooking Light.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoPetit VerdotIt Was a Very Good Year
Petit Verdot
Santa Barbara, California
Martellotto Winery

The Happy Canyon AVA is one of the youngest in Santa Barbara, established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals. Petit Verdot traces its noble lineage to Bordeaux, where it is typically used as a blending grape. The final wine was loved so much, Martellotto Winery transformed the side show into the main event. This is one of very few Petit Verdot dominate wines produced anywhere. Located in Buellton, California, the Martellotto Winery focuses on vibrant Bordeaux varietals. It’s one of few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes.

winemaker Greg Martellotto“Stylish, ethereal, and abundantly rich, this wine excites with aromas of bouquet garni, violet and rose petal. Flavors of black cherry, plum, graphite and mocha round out a plush and pleasing ink monster. Varietally correct and precise, classic like a Frank Sinatra song. A rare beast with bold fruit.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Happy Canyon AVA, Santa Ynez Valley, California
Varietal Blend:  80% Petit Verdot, 20% Malbec
Analysis: 14.25% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine