May Wine Club pairing recipe

Filet Mignon with Balsamic Glaze

filet mignon with balsamic glazeINGREDIENTS:
• 4 (4 oz) filet mignon steaks
• 1 teaspoon freshly cracked black pepper
• Kosher Salt
• 4 teaspoons olive oil
• 2/3 cup balsamic vinegar
• 2/3 cup Ranch 32 Cabernet Sauvignon

DIRECTIONS:

• Season both sides of the steaks with the salt and freshly cracked pepper.
• In a separate bowl, mix the balsamic vinegar and Ranch 32 Cabernet Sauvignon and set aside.
• Add the olive oil to the nonstick skillet and heat on medium-high for 30 seconds. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce the heat to medium-low, and add the balsamic vinegar and red wine mixture.
• Cover, and cook for four minutes on each side, basting with sauce when you turn the meat over.
• Remove the steaks from the pan and place on warmed plates, spoon a bit of glaze over each steak, and serve immediately. Recipe courtesy of D. Fackler at http://www.Epicurious.com

Ranch 32 Cabernet wine bottleBold wine Style logoRanch 32
San Lucas and Hames Valley
Cabernet Sauvignon
Monterey, California

On the west side of the Salinas Valley, directly in the path of Monterey’s relentless afternoon winds, sits Ranch 32. Since the first vine planting in 1972, each vintage is produced in small lots from sustainably farmed estate vineyards that highlight the nuances of the terroir. This Cabernet blends fruit from two estates in the southern part of Monterey County, San Lucas and Hames Valley vineyards. Both sites feature porous soils, hot days and cold nights which are necessary to produce deep, rich, ripe and concentrated Cabernet Sauvignon. Harnessing the breezes that blow through the Salinas Valley daily, the winery and bottling operations are 100% powered by wind. The estate vineyards are also certified by the California Sustainable Winegrowing Alliance.

Vincent Catalaa winemaker headshot“This Cabernet delivers blackberries, boysenberries, plums, and currants and traces of mocha and violet. On the palate, it is deep, lush, and fruity with balanced acidity and perfectly integrated tannins. Pairs well with grilled steak, barbecued lamb or savory stews.” – winemaker, Vincent Catalaá

Winemakers: Vincent Catalaá
Appellation: Monterey, California
Grape Varietal:  Cabernet Sauvignon
Analysis: 13.5% alcohol / volume

 

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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.

Premium Wine Club pairing recipe

grilled-lamb-burgersGrilled Spicy Lamb Burgers

•  1 pound ground lamb
•  1 tablespoon garlic, chopped
•  1 teaspoon sherry
•  1 teaspoon white wine vinegar
•  1 teaspoon molasses
•  1 teaspoon ground cumin
•  ½ teaspoon ground allspice
•  ¼ teaspoon salt
•  2 tablespoons chopped fresh mint leaves
•  2 tablespoons chopped fresh cilantro
•  2 tablespoons chopped fresh oregano
•  ¼ teaspoon ground black pepper
•  4 pita bread rounds (or burger buns)
•  4 ounces feta cheese, crumbled

DIRECTIONS:
Preheat grill for medium heat.  Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.

Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.  Recipe courtesy of AllRecipes.com

Bold_stickerstolpman-wine-petite-sirahStolpman Vineyards
Petite Sirah
Ballard Canyon AVA
Santa Ynez Valley, California

Over 20 years ago, founder Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare limestone outcropping and unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of the Ballard Canyon. The inky, black wine complements the bold flavors of BBQ perfectly. This wine stands up to a wide range of grilled meats, from lamb chops to classic BBQ dishes like ribs and brisket.

Sashi Moorman, winemaker

Sashi Moorman, winemaker

Petite Sirah can often drink so big and ripe the wine becomes monolithic.  Not so with this cooler vintage Petite Sirah.  The nose shows glints of creosote and black pepper.Thanks to de-stemming all of the clusters, the body is lush and forgiving on the finish.  Even more unctuous and seamless after two years in neutral barrel, our Syrah fans will appreciate the Petite Sirah.  This Petite Sirah might be the top pick out of the current releases for grilled steak.” – Sashi Moorman, winemaker

Winemaker: Sashi Moorman
Appellation: Santa Ynez Valley, Ballard Canyon AVA, California
Varietal Blend:  100% Petite Sirah
Analysis: 14.5% alcohol / volume, 3.81 pH, 6.6 TA g/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine-Club-LogoJoin our Premium “Enjoy” Wine Club this month and receive two delicious wines from Stolpman and pairing recipes!

Every other month, you’ll receive two bottles of “If You Insist” premium wines that you’ll truly adore. These wines are top scoring or limited releases that you will thoroughly ENJOY or impress your friends!  Plus, you’ll enjoy 10% off wine purchases and 15% off additional purchases of wine club wines.

 

Imagine Bonny Doon Vineyard wine pairing

BonnyDoon_Imagine_bottleFruityImagine
Bonny Doon Vineyard
Grenache Mourvedre
Central Coast, California

Imagine a dry pink wine. It’s not so hard to do. As it turns out, there are two classes of people who enjoy pink wine, the terminally hip and the terminally unhip. Luckily for all of us, you, dear sipper are in the former category. Proper Vin Gris, for this is what we are talking about, is made from the lightest pressings of red grapes (we’ve taken the liberty of adding some whites to the cuvée); slightly austere and delicately floral, with crisp acidity.

Randall-Grahm-winemaker“This Provençal-styled pink, is a rather pale salmon color, owing to the fact that it is made from the lightest pressing of bespoke grapes, harvested at the appropriate maturity.  There is a lovely chalky/smoky gunpowder tea aspect to the nose with a suggestion of bergamot, wild strawberry and maybe even a delicate trace of wintergreen.  The fragrance is discreet and above all,  elegant and draws one to the wine rather than mounts a frontal assault on one’s sensorium.  On the palate, the wine has a sleek, salty, savory, mouth-watering aspect and a refreshing acidity.  There is a wonderful  persistent finish, making this one of the most food friendly wines conceivable.”  – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Central Coast, California
Varietal Blend:  35% Grenache, 18% Mourvedre, 16% Grenache Blanc, 12.5% Roussanne, 8% Carignane, 8% Counoise
Analysis: 13% alcohol / volume, 3.33 pH, 5.5 g/l TA


Seared Scallops with Corn, Sun Golds, Arugla & Basil

seared-scallopsINGREDIENTS:
•  6 large sea scallops
• 2 heads Little Gem lettuce,
• 3 ears yellow corn, husked washed, leaves separated
• 1 pint Sun Gold tomatoes
• 1 cup arugula
• 1 tbsp fresh Marjoram leaves, chopped
• 2 tbsp lemon juice
• ¼ cup Thai basil
• 1 cup Extra Virgin Olive Oil
• Salt & pepper to taste

DIRECTIONS:
Preheat oven to 500° F. Coat the corn with a bit of olive oil and season with salt and pepper. Place on a baking sheet and roast in the oven for 6 minutes or until golden brown. Wrap loosely in foil and let rest. When soft and slightly cooled, cut kernels from the cob and toss in a medium bowl with ¼ cup olive oil, chopped marjoram, and salt and pepper.

Cut the Sun Gold tomatoes in half. Season with olive oil and salt lightly. Fold into the roasted corn. In a heavy bottomed skillet, heat ½ cup olive oil until smoking. Season the scallops with salt and a pinch of black pepper. Sear in the skillet for 2 minutes on each side or until they reach desired doneness. Remove from the heat and drizzle with 1 tablespoon lemon juice.

In a bowl, toss the lettuce, arugula, and basil together with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper.

To Plate: Place some corn and tomato mixture in the center of each plate. Arrange three scallops atop the corn mixture. Place the dressed greens around the edges and serve with a chilled glass of 2014 Vin Gris Imagine. Serves 2.  Recipe graciously provided by Chef Charlie Parker.

Wine pairing recipe for May Wine club

picpoulcrispPicpoul
Bonny Doon Vineyard
Arroyo Seco, California

Picpoul, sometimes “pique-poule”, or lip-stinger, is an exceptionally beloved cépage of Southern France, lending balance to cuvées that might otherwise veer off into the direction of the fulsome.  Impressively bracing natural acidity (no acidification was doon), with echoes of the ocean. Beeswax Vineyard, in Arroyo Seco, is after all, only a hop, skip and jump away from the cool breezes of Carmel.  Whether lips are literally stung by a “coup de picpoul” is open to debate, but lips are certainly known to smack at the ultra-savoriness of this unique grape variety. Pairs well with grilled octopus with lemon, moussaka, sardines a la plancha or grilled sardines with frisée & whole-grain mustard dressing.

Randall-Grahm-winemaker“On the nose, peach, wet stone and lanolin, a true signifier of the grape’s Languedocian origins. On the palate, grapefruit pith, iodine and brine.  The true saline quality begs for raw oysters on the half shell with shallot-rich mignonette.  Look for oysters grown in or near the open ocean- the brinier, the better my friends; Belon, Wellfleets or Snow Creeks would fit the bill.”  – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Arroyo Seco, California
Varietal Blend:  100% Picpoul
Analysis: 11.5% alcohol / volume


Grilled Sardines with Frisee & Whole-grain Mustard Dressing

sardines-recipeFRISEE INGREDIENTS:
•  1 head frisée
• 2 tablespoons minced chives
• 2 tablespoons flat-leaf parsley
• 2 tablespoons minced shallots

DRESSING INGREDIENTS:
• 1 tablespoon whole-grain mustard
• ¼ cup golden (or white) balsamic vinegar
• Kosher salt
• Freshly ground black pepper

SARDINE INGREDIENTS:
• 12 fresh sardines, cleaned and butterflied (see note*)
• ¼ rice bran oil or canola oil
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons minced flat-leaf parsley

DIRECTIONS:
Start a fire in your grill 30 minutes in advance, burning the wood down until you have a red-hot coal base. You don’t want flames touching the fish.

Wash the frisée and snip the green tips off the leaves, leaving behind only the white and yellow part of the head. Cut off and discard the core. Tear the remaining leaves into medium pieces. Place the frisée in a bowl, toss in the herbs and shallots, and set aside, undressed, until ready to serve.

In a medium bowl, whisk the mustard and vinegar with a pinch of salt and pepper until combined. Add the oil in a slow, steady stream until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside.

Brush the sardines on both sides with the oil, season with salt and pepper, and sprinkle with the parsley. Place the fish on the hot grill, skin side down, and cook until their flesh turns opaque, 2 to 3 minutes. Remove the fish from the grill and set them aside on a plate with the skin side up.

Toss the frisée salad lightly with the dressing, add salt and pepper to taste, and arrange salad on a platter. Place the sardines on top, skin side up. Enjoy with a glass of 2014 Picpoul.

* Note: Cleaning Sardines: Using a sharp knife, slice open the belly of each fish and remove its innards. Cut off the head, open the fish with your fingers, and pull out its spine (this should remove most of the bones, though there may be a few stragglers). Keep the fish butterflied for grilling.

Recipe from The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant by Michelle and Philip Wojtowicz and Michael Gilson with Catherine Price, published 2009.