Tag Archives: may wine club

Manos Andinas Gran Reserva Red Blend

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pulled-pork-blogBBQ Pulled Pork Sandwiches

INGREDIENTS:

  • 20 ounces pulled pork see options (5 ounces per sandwich)
  • ⅔ cup BBQ sauce (plus more for serving)
  • 4 buns (brioche, potato or hamburger buns)
  • butter or oil for toasting buns
  • coleslaw

Optional toppings:

  • pickles bread and butter, or sweet pickle relish
  • pickled red onions
  • onion rings
  • grilled pineapple

DIRECTIONS:

  1. Heat the pulled pork in a skillet or in a slow cooker and combine with the desired amount of BBQ sauce, starting with ⅓ cup.
  2. Toast the buns with a little butter or oil on the cut side.
  3. Assemble the sandwiches by spooning on about 5 ounces of pulled pork on each, drizzling on some BBQ sauce and adding your favorite toppings. Enjoy!

© Recipe and Photo courtesy of Salt Pepper Skillet. All rights reserved.

MAY WINE CLUB:

Mellow style logo_MA_GN-RES-BottleTrasiego Wines
Manos Andinas 
Gran Reserva Red Blend
Maipo Valley, Chile

MELLOW WINE STYLE

Manos Andinas Gran Reserva has a deep ruby color, presents aromas of black currants and ripe blackberries with soft and elegant herbal notes. The palate is rich and generous, but fresh and vibrant at the same time.

Analysis: 14% alcohol / volume
Varietals: 70% Cabernet Sauvignon, 15% Carmenère, 8% Petit Verdot, 7% Carignan
pH: 3.65
Acidity: 5.40 g/l
Residual Sugar: 3.17 g/l
Appellation: Maipo Valley, Chile

Production and Winemaking:
The grapes were hand-picked by committed small growers and their families. The vineyards are located in the best alluvial terraces of Maipo Valley, at the foot of the Andes, showcasing the powerful and distinctive richness of its terroir. The wine is fermented in stainless steel tanks and then aged in selected barrels of French oak for 9 to 12 months. Low and soft filtration is used trying to maintain tannins, aroma and structure. The last stage is a 6-month bottle-aging period for the wine to settle.

About Trasiego Wines:
Founded in 2015 with the idea of producing honest wines that truly speak of their unique origin and the people behind them, Trasiego Wines are sustainably produced in partnership with small artisans and passionate farmers located in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – 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 More >

 
 
 

 

Manos Andinas Gran Reserva Semillón

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panzanella-salad-blogPanzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

  • 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella, halved mozzarella pearls
  • ½ medium red onion, thinly sliced
  • ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves, grated
  • ½ tsp salt, or to taste
  • 1/8 tsp black pepper

DIRECTIONS:

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Silky styleMA_GN-RES-SE-Bottle-ImageTrasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – 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!

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May Wine Club Pairing Recipe

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ribeye-chimcurri-sauce-blogGrilled Ribeye Steak with Chimichurri Sauce

INGREDIENTS:

STEAK:

  • 2 12-14 oz ribeye steaks choice or prime
  • kosher salt
  • freshly ground black pepper
  • granulated garlic
  • 2-3 tablespoons Worcestershire sauce
  • 1 ear yellow corn shucked (optional)
  • flaky sea salt

CHIMICHURRI SAUCE:

  • 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
  • 1 bunch cilantro leaves and small, soft stems only, finely chopped
  • 2 cloves garlic finely minced
  • 1 Thai chili stem removed and finely minced (or ½ – 1 teaspoon of crushed red pepper flakes)
  • 2 teaspoons honey
  • 1 small shallot peeled and very finely diced
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ teaspoon lemon zest optional
  • high-quality extra virgin olive oil
  • kosher salt
  • freshly ground pepper to taste

DIRECTIONS:

  1. In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
  2. An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the Worcestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
  3. Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130°F – 135°F), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
  4. Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

© Recipe courtesy of So Much Food.

MAY WINE CLUB:

Bold wine Style logoTrasiego Wines
Mystic Andes Gran Reserva
Cabernet Sauvignon
Alto Maipo Valley, Chile

BOLD WINE STYLE

“We work with a few very small grape growers in the Andes mountain terraces that maintain a strong and almost spiritual connection with their ancestor’s land, which together with their small scale, dedication and hand craftsmanship secures a harvest of the highest quality mountain sourced Cabernet Sauvignon you are about to experience.” – Trasiego Wines

Analysis: 13.7% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.72
Total Acidy: 5.02 gr/l
SO2: 27 mg/l
Volatile Acidity: 0.62 gr/l
Residual Sugar: 3.13 gr/l
Appellation: D.O. Alto Maipo Valley, Chile
Critical Acclaim: 90 points – Wine & Spirits

Alto Maipo Valley:
The Alto Maipo (upper Maipo) Valley shows the powerful influence of the Andes Mountains in the distinctively richness of its terroir: rainwater during winter combined with warm and dry summers provide essential conditions for the production of premium and unique wines. Also, warm days and cooler nights with cool breezes from the Andes makes this place unique and particularly suitable for Cabernet Sauvignon, expressing special elegance, soft tannins, and fresh, aromatic grapes with a perfect balance between acidity and sweetness.

Philosophy and Winemaking:
The philosophy behind Trasiego’s winemaking is to keep the crafted profile of the wine, in order to save the character of each component, representing their origin and Cabernet Sauvignon expression as clean as possible. The grapes are hand-picked by local farmers and their families rather early in the season; the winemaking process is simple and with low intervention, finally the blending process of components is carefully made to find their desired wine. The wine is fermented in stainless steel tanks and then aged with selected neutral French oak for almost 6 months. Low filtration is used trying to maintain its tannins and structure. The last stage is a 4-month bottle-aging period. This process allows the winemakers to create a crafted Cabernet Sauvignon, with great character, representative of the variety and its origin but with an elegant, velvety and friendly taste. You can enjoy this wine for the next 3-5 years.

About Trasiego Wines:
In 2015, Trasiego was founded with the idea of producing honest wines that truly speak of their unique origin and the people behind them. Trasiego wines are sustainably produced in partnership with small artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

 

Information & Photos © Trasiego Wines – 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 >

 
 
 

 

 

May Premium Wine Club

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Bold wine Style logoPomar Junction Cabernet Forward bottle imagePomar Junction
2014 Cab Forward
Paso Robles, California

BOLD WINE STYLE

This Bordeaux blend is an opulent wine that delivers notes of licorice, chocolate, black cherry, plum, blackberry, and spice, combined with incredibly silky tannins.

Analysis: 14.6% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 25% Petit Verdot, 25% Merlot
pH: 3.60
Residual Sugar: 0.26%
Total Acidity: 6.8 g/L
Appellation: Paso Robles, California
Vineyard: Paso Robles
Aging: 21 months
Cooperage: 30% New Oak
Winemaker: Jim Shumate
Cases Produced: 158
Accolades: Gold Medal at the San Francisco Chronicle Wine Competition; 94pts The Somm Journal.

WINEMAKER’S NOTES:
“Cab Forward is a Reserve blend of our best barrels of Cabernet Sauvignon, Petit Verdot and Merlot. This wine honors the railroad heritage of the Merrill family. Excellent aging potential.” – Jim Shumate

Merrill Family © Rachel Lomeli Photography
© Photo by Pomar Junction Vineyard & Winery
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction Vineyard & Winery
© Christina W. – Pomar Junction Vineyard

Bold wine Style logoPomar Junction Reserve Cabernet bottle imagePomar Junction
2014 Reserve Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Everything you desire in a Cabernet Sauvignon! Ripe blackberry and black currant flavors with a hint of pencil and cigar box in the mid-palate. It pairs perfectly with a peppercorn New York steak.

Analysis: 15.6% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: El Pomar District AVA
Vineyard: Pomar Junction Vineyard
pH: 3.62
Residual Sugar: 0.33%
Total Acidity: 7.1%
Aging: 21 months
Cooperage: 35% new oak
Winemaker: Jim Shumate
Cases Produced: 164
Accolades: Double Gold San Francisco Chronicle Wine Competition

WINEMAKER’S NOTES:
“This wine is 100% Cabernet Sauvignon made entirely from Estate Grown grapes. It was handpicked from the hillside portion of the vineyard with limestone shale rock soils. Yields were limited to produce an intensely dark-hued wine. As is typical from this vineyard, the wines maintain complexity while remaining a soft mouthfeel. As always, the Reserve Cabernet Sauvignon features our favorite barrels from the cellar. The ripening for previous vintages carried well into the late fall, typical of this vineyard which experiences the afternoon breezes and climate effects of the Templeton Gap Barrel Select Cabernet Sauvignon.” – Jim Shumate, Winemaker

VINEYARDS:
Made entirely from hand-picked, estate-grown grapes, this Cabernet Sauvignon comes from the hillsides of their vineyard with limestone shale rock soils. It takes patience to grown this varietal on their ranch as it often is not picked until late October, nearly a month later than a typical Eastside Paso Robles vineyard. The cooling Templeton Gap breezes moderate the summer temperatures and combine with their Linne Calado soils for idea Cabernet growing conditions.

Jim Shumate_Winemaker

© Jim Shumate

ABOUT THE WINEMAKER:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

ABOUT POMAR JUNCTION VINEYARD & WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here >

© Information and photos from Pomar Junction Vineyard & Winery – All Rights Reserved.

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

Learn more about our Premium Club >

 
 
 

 

Pomar Junction Grenache Blanc

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Baked ChickenHerb Baked Chicken

INGREDIENTS:

  • 2 lbs. chicken drumsticks, pat dried with paper towel
  • 1 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. dried basil
  • ¼ tsp. cayenne pepper
  • 1 tsp.kosher salt
  • fresh black pepper, to taste

DIRECTIONS:

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
  2. In a small bowl, mix together all of the spices and set aside.
  3. Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
  4. Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
  5. Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.

© Recipe courtesy of Little Broken.

MAY WINE CLUB:

Silky stylePomar Junction Grenache Blanc wine bottlePomar Junction
Grenache Blanc
Paso Robles, California

SILKY WINE STYLE

The growing season was exemplary for this white southern Rhône grape. The vines produced generous amounts of full clusters, which were thinned to heighten the quality and focus the intensity of these grapes. The resulting wine dances with bright acidity, white pepper, and enticing tropical fruit flavors. Aroma of lemon cream and green apple, with stone fruit, honeydew and hints of citrus on the palate.

Varietal: 100% Grenache Blanc
Analysis: 13.99% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction Vineyard
pH: 3.29
TA: 6 g/L 
RS: 0.42
Aging: 4 Months
Cooperage: Neutral Oak
Winemaker: Jim Shumate
Pairing: Herb crusted pork loin, herb roasted chicken, Waldorf salad, brie and Swiss cheeses. For adventurous pairings, try spaghetti with oysters, butternut squash soup, or rabbit in a mustard sauce.
Cases Produced: 188

Vineyards:
Made entirely from hand-picked, estate-grown grapes from the hillsides of their Pomar Junction Vineyard with limestone shale rock soils. The cooling Templeton Gap breezes moderate summer temperatures and combine with their Linne Calado soils for ideal high-quality wine grape growing conditions.

ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.

Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

Information © Pomar Junction Vineyard & Winery – 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!

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Pomar Junction Reserve Tempranillo

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Brisket Nachos with green peppersEasy Brisket Nachos

INGREDIENTS:

  • 1 bag tortilla chips
  • 3 cups shredded beef brisket leftovers or freshly smoked
  • ½ cup BBQ sauce
  • ½ cup cheddar cheese shredded
  • 1 green pepper chopped
  • ½ red onion chopped
  • 1 cup black beans
  • 2 green onions chopped
  • ½ cup sour cream
  • Optional Toppings
    • Guacamole
    • Salsa

DIRECTIONS:

  1. Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
  2. Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
  3. Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
  4. Transfer to smoker. Close lid and cook for 5-10 minutes.
  5. Remove from smoker and top with chopped green onion and any additional toppings
  6. Serve immediately. To keep warm, cover with aluminum foil.

© Recipe courtesy of The Online Grill.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_Tempranillo_ReservePomar Junction
Reserve Tempranillo
Paso Robles, California

BOLD WINE STYLE

This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds. 

Varietal: 100% Tempranillo
Analysis: 14.3% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction – Upper Slope Select, Estate Vineyard
pH: 3.71
TA: .55 g/L
Sugar: 23.8 brix
RS: 0.25
Aging: 21-22 months
Cooperage: 35% New Oak (French & American)
Winemaker: Jim Shumate
Cases Produced: 193

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

© Photo by Pomar Junction
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction

Information © Pomar Junction – 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!

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May Wine Club Pairing Recipe

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Braised Red CabbageBraised Red Cabbage

INGREDIENTS:

  • 1 onion
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 apples
  • ½ whole cinnamon
  • 1 tbsp apple cider vinegar
  • ½ cup good red cooking wine
  • 2 pounds red cabbage
  • ½ cup water

DIRECTIONS:

  1. COOK THE ONION AND THE APPLES – Dice the onion. Add the olive oil, onion, and sugar to a large pan. Place over medium heat and cook for 5 minutes or until the onions become translucent and the sugar caramelizes. Clean the apples and cut them into wedges. Add to the pan along with cinnamon. Cook for another minute.
  2. COOK THE RED CABBAGE – Add the apple cider vinegar and wine. Cook for 2 – 3 minutes for the alcohol to evaporate. Clean the red cabbage and cut it into thin slices. Add to a pan along with water. Season with salt and pepper. Cover with a lid and cook for 35 – 50 minutes or until the cabbage is soft and cooked.
  3. SERVING IDEA – Serve the braised red cabbage with your favorite main dish. Before serving, add 2 – 3 tablespoons of fat from pork roast, roasted duck, or roasted chicken or 2 – 3 tablespoons of melted butter. Stir to combine. Remove the whole cinnamon before serving.

© Recipe courtesy of Jernej Kitchen.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_SidetrackPomar Junction
Sidetrack Red
Paso Robles, California

BOLD WINE STYLE

Sidetrack is a delicious proprietary blend created to highlight the El Pomar District of Paso Robles. It’s brilliant, deep, and rich in color. Wonderful aromas of plums, blueberries, dark red roses and caramel. Flavors of luscious berries, dark chocolate, spices and the perfect amount of oak make this fantastic, food-friendly wine.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot and 1% Grenache Noir
Analysis: 14.08% alcohol / volume
Appellation: Paso Robles, El Pomar District, California
Vineyard: Various
pH: 3.54
Total Acidity: 0.66 g/L
Residual Sugars: 0.40%
Aging: 9 Months
Winemaker: Jim Shumate
Pairing: Roast beef, cabernet braised cabbage, gouda, & cheddar cheeses
Cases Produced: 1235
Critical Acclaim: Silver Medal at the San Francisco Chronicle Wine Competition

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines.  The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as  “orchard” in Spanish.   As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts.  Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

ABOUT POMAR JUNCTION VINEYARDS & 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.

Information © Pomar Junction Vineyard & Winery – 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!

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May Wine Club Pairing Recipe

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© Photo by Jess Larson

PERFECT GRILLED SAUSAGE

INGREDIENTS:

  • 1 pound (raw) fresh sausage links or brats of choice
  • For serving, as desired: toasted brat buns or brioche buns, grilled peppers & onions, sauerkraut, mustard or Dijonnaise, ketchup, etc.
  • For a Latin American flare, turn your grilled sausage into a Choripán by topping with a Chimichurri Sauce on a Crusty Baguette. Follow Hilah Johnson’s recipe here.

DIRECTIONS:

  1. Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  2. Grill the sausage: Once the grill is hot, place the sausage directly on the indirect head side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, and cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
  3. Chargrill the sausage: Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving
  4. Serve the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!

© Recipe courtesy of Jess Larson at Plays well with Butter.

MAY WINE CLUB:

Bold wine Style logoCasas del Toqui Cabernet Sauvignon Alto Cahapoal ChileCasas del Toqui
Terroir Selection Alto Cachapoal
Gran Reserva Cabernet Sauvignon
Cachapoal Valley D.O., Chile

BOLD WINE STYLE

This Gran Reserva Cabernet Sauvignon is ruby red in color with aromas of cassis, spices, black fruits and notes of toffee and caramel. On the palate, the wine has good structure with a long and pleasant finish.

Varietal: 100% Cabernet Sauvignon
Analysis: 14.0% alcohol / volume
Region: Cachapoal D.O., Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural Cork
Serving Suggestion: Serve between 60.8ºF-64.4ºF
Food Pairing: Serve with red meat, pork loins or sausage

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. In 2010, the Court family recaptured their legacy, adding their own distinct and unique touch to this already elegant winery. Learn more here.

Casas-del-toqui-barrel-cellar

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Casas del Toqui Barrel Series Merlot

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Polenta (boiled cornmeal) with meat-based sauce - ragù alla bolognese.PARMESAN POLENTA WITH SAUSAGE RAGU

INGREDIENTS:

  • 2 tbsp. olive oil
  • 1 lb. Italian sausages, casings removed
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • 1 1⁄2 tbsp. balsamic vinegar
  • 1⁄4 cup finely chopped basil leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp. fine sea salt
  • 1 1⁄4 cups polenta (not quick-cooking)
  • 2 tbsp. butter
  • 1⁄2 cup freshly grated Parmesan cheese, plus more for garnish

DIRECTIONS:

  1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small (almost meatball-like)pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 30-40 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm.
  2. When sauce is nearly ready, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add butter, 1⁄2 cup Parmesan cheese, and kosher salt. Divide between bowls and top with ragù; garnish with more Parmesan cheese.

© Recipe courtesy of Pedroncelli.

MAY WINE CLUB:

Mellow style logoToqui-Barrel-Series-Merlot-wine-bottleCasas del Toqui
Barrel Series Merlot
Cachapoal Valley D.O., Chile

MELLOW WINE STYLE

This Barrel Series Merlot has an intense ruby red color with hints of violet. The nose is complex and intense with notes of tobacco, chocolate and spices. It has nice tannins on the palate with interesting volume and good persistence.

Varietal: 100% Merlot
Analysis: 13.5% alcohol / volume
Region: Cachapoal Valley D.O., Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 8 months.
Closure: Natural Cork
Serving Suggestion: Serve between 60.8ºF-64.4ºF
Food Pairing: Serve with game meats and casseroles.

ABOUT CASAS DEL TOQUI:
Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. Learn more about the winery here.

Casas-del-toqui-barrel-cellar

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Casas del Toqui Barrel Series Semillón

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Fried-Empanadas-Chilean-Shrimp-and-cheeseCHILEAN SHRIMP AND CHEESE EMPANADAS

INGREDIENTS:

  • 6 empanadas dough thawed (on Latin supermarket, on the frozen aisle)
  • 1 cup raw shrimp, peeled and cleaned, without the tail
  • 5 washed and finely chopped scallions white and green parts(green onions)
  • ½ teaspoon chili powder or Merquén
  • salt and pepper
  • 1 cup of cheese coarsely grated, Havarti or Monterrey Jack are good choices
  • oil for frying

DIRECTIONS:

  1. Make the filling: In a medium skillet, heat one tablespoon vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese, and mix.
  2. Once the dough is thawed, separate carefully. Place two teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water, and then crush with a fork to seal the border. You can also make small folds after sealing the edge, my favorite way.
  3. Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough leftover, get out to the surface, and brown quickly in about 1 minute per side, or  400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.

© Recipe courtesy of Pilar Hernandez at Chilean Food & Garden.

MAY WINE CLUB:

Silky styleToqui-Barrel-Series-SEMILLON-wine-bottleCasas del Toqui
Barrel Series Semillón
Cachapoal Valley, Chile

SILKY WINE STYLE

This Barrel Series Semillón is wheat yellow in color. There are notes of citric fruits, white pear and honey on the nose. The palate is light, nice and fresh.

Varietal: 100% Semillón
Analysis: 13.5% alcohol / volume
Region: Cachapoal Valley, Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in third use oak barrel for two months
Closure: Screw cap
Serving Suggestion: Serve between 50ºF-53.6ºF
Food Pairing: Serve with fresh cheeses and seasoned shrimps

Casas del Toqui Vineyards with bicycles

ABOUT CASAS DEL TOQUI:
The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each varietal. Learn more about the winery here.

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

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