Tag Archives: mellow

December Cheese Club: Iowa

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Cheese ClubAlpha-Tolman-Cheese-ImageJasper Hill Farm
Alpha Tolman
Greensboro, Vermont

Alpha Tolman has a buttery, fruit and nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting.

Curds are cooked and pressed before being aged for 8-11 months to achieve a tight, elastic texture and robust, complex flavors. The texture, aesthetic, and flavor make Alpha an ideal choice for fondue or onion jam. For a satisfying and novel meal, follow the lead of Swiss/French raclette: melt it onto a plate of fingerling potatoes, cured meat, and natural sour pickles.

HISTORY:
Alpha Tolman is a Jasper Hill original, inspired by classic Alpine cheeses of Europe. Its name pays homage to Mr. Alpha Tolman, a philanthropic dairy farmer responsible for – among other notable works – building the town library in 1900. Alpha’s grandfather, Enoch Tolman, was an original settler of Greensboro, Vermont.

WINE & CRAFT BEER PAIRINGS:
Try pairing with a robust Ale or other bock beers, or plummy red wines, such as a Barbera or Cabernet Franc.

WINESTYLES: Mellow or Bold
BEERSTYLES: Malty

Info and photos © Jasper Hill Farm – All Rights Reserved.

Cambozola Balance-Cheese-BowKasseri Champignon
Cambozola Classic
Triple Creme Blue
Bavaria, Germany

It’s not a brie, it’s not a blue. This creamy, soft ripened cheese has a rind that is bloomy and white, while the paste is soft and creamy with flecks of blue. It’s a nice way to introduce someone to a blue style cheese as the flavor is mild and not overwhelming. Use this cheese when making our December Secondary Red wine pairing recipe.

WINE & CRAFT BEER RECOMMENDATIONS:
Enjoy with a rich Porter or Stout beer, or reach for a light-bodied Pinot Noir or sparkling wine made using the traditional method, such as a French Champagne or Spanish Cava.

WINESTYLES: Mellow
BEERSTYLES: Malty

Information © Zuercher & Co. – All Rights Reserved.
Photo © Gourmet Foods International – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

November Cheese Club: Iowa

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Cheese ClubHoley-Cow-cheeseCentral Coast Creamery
Holey Cow
Paso Robles, California

Holey Cow is semi-soft baby Swiss-style cheese made from pasteurized whole cows’ milk. Aged for two months, it has a smooth, pliable texture and an ample amount of (you guessed it!) recognizable holes. You’ll appreciate its buttery flavor and tangy finish.

WINE & CRAFT BEER PAIRINGS:
Pair the Holey Cow cheese with a rich Chardonnay. For beer, pair with a Witbier (Belgian-Style Wheat Beer) from our crisp & clean section.

WINESTYLES: Rich
BEERSTYLES: Crisp & Clean

faultline-cheese-central-coast-creameryCentral Coast Creamery
Faultline
Paso Robles, California

Faultline is Central Coast Creamery’s newest addition. This cow’s milk cheese was the winner of “Best of California” at the 2023 California State Cheese Competition. The addition of Alpine cultures results in a cheese that has the sharp and mineral taste of a cheddar, but sweetness and nuttiness of an alpine style cheese. The paste has an initial sweet note up front, and a fermented fruit note near the rind. It has a creamy texture with distinct bits of crystallization.

WINE & CRAFT BEER RECOMMENDATIONS:
For wine, pair with a Pinot Noir. For beer, reach for an Amber Ale.

WINESTYLES: Mellow
BEERSTYLES: Malty

ABOUT CENTRAL COAST CREAMERY:
Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foods and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks.

Information © Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

July Cheese Club: Iowa

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Cheese ClubCarr-Valley-Cranberry-Chipotle-CheddarCarr Valley
Cranberry Chipotle Cheddar
La Valle, Wisconsin

Made from pasteurized cow’s milk, this white cheddar has cranberries and chipotle peppers added, which contributes to the subtle heat and a very warm finish.

Acclaims: Gold 2023 Los Angeles Int. Dairy Competition; Gold 2022 Los Angeles Int. Dairy Competition; 2nd Place 2017 US Championship Cheese Contest.

WINE & CRAFT BEER PAIRINGS:
Pair this cheese with a Shiraz from South Africa (or even a sparkling Shiraz). For beer, reach for a lager.

WINESTYLES: Mellow
BEERSTYLES: Crisp & Clean

CARR VALLEY CHEESE: Owned and operated by the Cook family, Carr Valley Cheese Company is over 100 years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way!

Information © Carr Valley Cheese. – All Rights Reserved.
Information © Zuercher & Co. – All Rights Reserved.

neals-yard-montgomerys-cheddarNeal’s Yard Dairy
Montgomery’s Cheddar
Somerset, England

Since 1911, Montgomery’s Cheddar has been handmade at Manor Farm with milk from the 200 Friesian cows that roam their 1200 acre farm and produced within twenty miles of the town of Cheddar. Montgomery’s Cheddar is dry and flakey with deep, rich, fruity and savory flavors with an incredibly long finish.

WINE & CRAFT BEER PAIRINGS:
Pair with a red wine, such as a Pinot Noir, Malbec or Cabernet Sauvignon. For beer, pair with an IPA or an English Cider.

WINESTYLES: Bold
BEERSTYLES: Hoppy & Bitter

MONTGOMERY’S CHEESE: For over three generations, the Montgomery family has been farming in North and South Cadbury in Somerset since Jamie Montgomery’s grandfather purchased the farm in 1911.  Elizabeth Montgomery took over in the 1960s, ensuring the high quality standards continued and nurtured the recipe for 30 years. When Jamie inherited the role of cheese master of the family, he commited every aspect of production to his cheese, from the quality of the grass his cows graze on to the taste and texture of the final product.  Learn more >

Information © Montgomery Cheese – All Rights Reserved.
Information © Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!Match Made in Heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

January Wine Club Pairing Recipe

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Homemade,Blackened,Salmon,Served,With,Cilantro,Lime,RiceBlackened Salmon

INGREDIENTS:

  • 4 6-ounce salmon fillet portions skin-on
  • 1 tablespoon paprika
  • 1 teaspoon light or dark brown sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter

DIRECTIONS:

  1. Place the salmon on a large plate, flesh-side up, and pat dry.
  2. In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
  3. In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
  4. Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
  5. Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
  6. Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

© Recipe courtesy of Well Plated by Erin Clarke.

JANUARY WINE CLUB:

Mellow style logoChateau-Govain-bottleChateau Govain
Merlot
Côtes de Bourg, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.

Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar

WINERY NOTES:

In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg.  Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Information © Chateau Govain – 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 >

 
 
 

 

December Wine Club Pairing Recipe

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Stuffed_Pasta_Shells_meat_and_cheeseThe Best Stuffed Pasta Shells

INGREDIENTS:

  • 1 (12 ounce) box jumbo pasta shells
  • 1 lb. ground beef (or substitute with ground turkey, ground Italian sausage, or ground chicken)
  • 1 cup chopped onion
  • 2 cups shredded Italian blend cheese, divided (or substitute with shredded mozzarella cheese)
  • 1 (15 ounce) container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ¼ cup pesto
  • 1 (24 ounce) jar marinara sauce
  • optional garnish: chopped fresh parsley or basil

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
  3. Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
  4. Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
  5. Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
  6. Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
  7. Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.
  8. Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

© Recipe courtesy of Blair Lonergan of The Seasoned Mom.

DECEMBER WINE CLUB:

Mellow style logoAresca Barbera La Rossa red wineFratelli Aresca
Superiore “La Rossa”
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

A complex and intense nose with notes of cherry and currant. It has a full-bodied taste with notes of fresh and mature red fruit such as cherry, raspberry and an elegant finish of vanilla.

Varietal: 100% Barbera
Analysis: 14% alcohol / volume
Vineyards: Located in Monferrato-Asti area with south-exposition, guyot training system, grape-yield of 9 tons/hectare max, manual harvest
Winemaking: Temperature-controlled alcoholic fermentation and maceration on skins for 12-15 days. Maturation in wooden casks for 7/8 months and for 6 months in bottle before sale.
Pairing: Ideal with stuffed pasta, red meat, roast and cheese.

WINERY NOTES:
‘La Rossa’ (meaning “the red one”) is an Italian synonymous of Barbera because it evokes its intense red color. The grapes are selected from the vest vineyards located in Monferrato-Asti area. The wine ages in wooden casks for at least 7-8 months. La Rossa is a complex red wine, idea for hearty meals.

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the territory. Learn more here. >

Aresca Family

Information and photo © Fratelli Aresca – 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 >

 
 
 

 

March Cheese Club: Iowa

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Cheese ClubPecorino_Toscano-DOPCaseificio Il Fiorino
Pecorino Toscano DOP
Tuscany, Italy

The Tuscan Pecorino DOP is a cheese that is protected by the Denomination of Origin, which means it is produced according to strict disciplinary rules according to tradition of that geographical location. This fresh cheese has undergone a short seasoning period, making it soft and delicate on the palate. The smell is fairly strong, with notes of buttermilk and fresh hay. On the palate, the consistency is tender and creamy; it is fairly mild, well-rounded and balanced with a hint of tang. Serve with a light salad or with a bit of bread for a delicious lunch.

WINE & CRAFT BEER PAIRINGS:
This Pecorino pairs well with a mellow Malbec, such as our Premium Club – Materra Cunat Family Vineyards Midnight Red Blend, a Chianti or a Prosecco. For beer, pair with an IPA, a double IPA and a Belgium Tripel.

WINESTYLES: Mellow and Silky
BEERSTYLES: Crisp and Clean

ABOUT THE CREAMERY:
The Fiorino family rooted themselves in southern Tuscany in the 1800s. Years later, they dedicated their land to breeding sheep and discovered the rocky ravines and consistent humidity was ideal for aging sheep’s milk for cheese, and thus, started their passion for quality cheese.

Fontina-val-d-aosta-italian-cheeseFontina Val D’Aosta
Semi-soft
Aosta Valley, Italy

Since the 12th century, Fontina Val D’Aosta is a classic Italian cheese that is traditionally made with unpasteurized cow’s milk and usually aged 90 days. This Italian Fontina has a natural rind that turns tan to orange-brown as it ages. The interior is a pale cream color with holes known as “eyes”. Rich and creamy in flavor, with more notes of nuts as it ages. This is a great cheese for fondues, Italian dishes, dishes with wild cherries and truffles.

WINE & CRAFT BEER PAIRINGS:
Serve with a glass of Nebbiolo, a bold Italian Red Wine, a big Chardonnay, or our March Wine Club – Reguta Ribolla Gialla. For beer, pair with a crisp beer such as a pilsner, or a pale Lager such as an Italian Peroni.

WINESTYLES: Bold, Rich or Silky
BEERSTYLES: Crisp & Clean

Cheese_springDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

Winery Spotlight: Clos LaChance January 19th

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Clos LaChance Vineyards logo

STYLES Wine Tasting with Clos LaChance Vineyards
San Martin, California

Wednesday, January 19, 2021
6:00pm CST / 7:00pm EST

Jason RobideauxJoin us for the launch of our new STYLES wines, created in collaboration with Clos LaChance winery – a family-owned and operated winery in California. Jason Robideaux, VP of Winery and Vineyard Operations at Clos LaChance, will be our guest speaker and tasting us through the six new Style Wines on the big screen at the store.
 
STYLE Wines Tasted (for tasting notes, click on each style): To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom! Jan19_Styles_wines_email-header
About Clos LaChance:

Clos LaChance winery is a multi-generational family-owned and operated winery.  Located within the Central Coast American Viticultural Area (AVA), tucked into the beautiful Hayes Valley in San Martin, California.  Being good stewards of land and resources, the Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Wine Growing Alliance. Learn more about their winery here.

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Clos LaChance Vineyards_Logo

Let’s Taste, Learn and Enjoy® together!
Contact your local WineStyles to RSVP for this tasting event.
STYLES wine tasting with Clos LaChance Vineyards
Wednesday, January 19, 2021
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

Maison Louis Latour Pinot Noir Les Pierres Dorées

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Rack of LambGarlic-Crusted Roast Rack of Lamb

INGREDIENTS:

  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • salt and freshly ground pepper

DIRECTIONS:

  1. In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
  2. Preheat the oven to 450°F. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  3. Carve the racks in between the rib bones and transfer to plates. Serve right away.

© Recipe courtesy of Kenny Rochford from Food & Wine.

DECEMBER WINE CLUB:

pinot noir les pierres dorees
Louis Latour
Pinot Noir Les Pierres Dorées
Burgundy, France

MELLOW WINE STYLE

The Les Pierres Dorées Pinot Noir has an intense, bright red color with red-garnet hues. On the nose, there are notes of flowers, red berries and soft spices. On the palate, it is round and full-bodied. It has a great deal of freshness with long under notes of black fruits.

Varietal: Pinot Noir
Analysis: 13-13.2% alcohol / volume
Region: Beaujolais, France
Village: Les Pierres Dorées
Appellation: Burgundy
Average Vine Age: 7 years
Soil: Clay and limestone with Iron-oxide
Harvest: Mechanical
Fermentation: Traditional in open vats
Aging: 10 to 12 months aging in stainless steel vats and oak barrels
Barrels: Louis Latour cooperage, French oak, medium toasted
Cellaring Potential: 5-7 years
Serving Temperature: 57.2-60.8ºF
Food Pairing: Rack of lamb, quail with grapes, red tuna tartare, sea bass, goat cheese, red fruit soup
Critical Acclaim: James Suckling 2018, 89 pts

WINERY NOTES:
Maison Louis Latour once again exports its Burgundian know-how outside of the Côte d’Or. After the great successes of Ardèche and Var, they decided to repeat the experience in the heart of Beaujolais with the planting of 20 hectares of Pinot Noir. The calcareous soil rich in iron oxide gives a very particular ochre color, and the high altitude contribute to produce a surprising wine which associates richness and freshness with a beautiful aromatic complexity. This region offers beautiful argilo-calcareous soils, the plots selected by Maison Louis Latour form two islands and are situated on the villages of Morancé and Theizé. With a continental moderate climate, vineyards benefit from an ideal period of sunshine but the temperatures are relatively fresh due to an elevation between 280 and 400 meters.

ABOUT MAISON LOUIS LATOUR:
Founded in 1797, Maison Louis Latour has been apart of Burgundian history for more than two centuries. Authentic and independent, the winery is now run by the 11th generation of the founding family. The family is determined to preserve the winery’s unique heritage. Today, the Latour’s family Domaine spreads over 50 hectares of exceptional vineyards. Learn more about their history 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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Alella Vinícola Costa Del Maresme

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Skirt Steak

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

  • 1 ¼ pounds skirt steak, cut into 6-inch lengths
  • 3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
  • ¾ cup plain whole-milk yogurt
  • 2 scallions, thinly sliced
  • 1 garlic clove, smashed
  • 1 tablespoon chopped pickled jalapeños
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • salt and freshly ground pepper
  • 4 large pita breads, for serving
  • Romaine lettuce leaves, for serving

DIRECTIONS:

  1. Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
  2. Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
  3. Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

© Recipe courtesy of Grace Parisi of Food & Wine.

OCTOBER WINE CLUB:

Mellow style logoCosta_del_Maresme_Red-Wine-2020-tech-sheet (1)Alella Vinícola
Costa del Maresme
Alella, Spain

MELLOW WINE STYLE

The Costa del Maresme is 100% Mediterranean in character. The nose and palate both highlight the ripe bunches of the Red Grenache and Syrah grapes.

Varietal: 90% Red Grenache, 10% Syrah
Vineyard: Viña Rials
Analysis: 14.0% alcohol / volume
Aging: Aged over lees around 8 months
Yield: 22 Hl/Ha
Vine aged: 35 years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, SE
Soil: Granites (“Sauló”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
Annual Production: 12,000 bottles
Aging Potential: Drink now or mature for up to 4 years
 

WINEMAKER NOTES:
“Depending on the final ripeness of the different vineyards and varieties, each harvest’s final blend is formed. Varietal base was shared by Red Grenache and complemented with Syrah.” – Alella Vinícola

Alella Vinícola logoABOUT ALELLA VINÍCOLA:
Alella Vinícola is a family winery passed down from generation to generation since 1906. Located just 9 miles north of Barcelona, the winery currently produces, makes and bottles wines and cavas in two designated origins, D.O. Alella and D.O. Cava. Now owned and operated by brothers Samuel and Xavier Garcia, they produce around 90,000 bottles each year, comprised of a dozen different wines. The brothers continue ensure they are producing all of their wines organically, free of herbicides, insecticides and inorganic fertilizers. Learn more about winery here.

© Photo by Alella Vinícola
© Photo by Alella Vinícola
© Photo by Alella Vinícola

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 >

 
 
 

 

Craftwork Old Vine Zinfandel

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Simply-Recipes-Santa-Maria-Tri-Tip-LEAD-4-5b7dca68a93f45f1b26f0ca5d8bf3a4a

© Photo by Ciara Kehoe

Santa Maria Style Tri-Tip

INGREDIENTS:

  • 1 (2 1/2 pounds to 4 pounds) tri-tip steak
  • Santa Maria rub (enough for a 4 pound roast)
    • 1 tablespoon kosher salt
    • 1 tablespoon finely ground black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 teaspoon dried rosemary (or fresh, finely minced)
    • ½ teaspoon dried sage

DIRECTIONS:

  1. Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help contain the rub spices). Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
  2. Cover the roast with foil or plastic wrap and let it sit at room temperature for an hour to take the chill off and allow the rub to work its magic on the roast.
  3. Prepare your grill for hot direct heat on one side, and indirect heat on the other. 
  4. Sear the roast for 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.

  5. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
    – Note: If you are using a gas grill with a top rack, it is recommend to place the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
    – If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
    – Try to maintain a grill temperature of 250°F to 300°F.

  6. Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
    – At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
    – Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

  7. Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15 minutes. Slice across the grain to serve.

© Recipe courtesy of Elise Bauer of Simply Recipes.

SEPTEMBER WINE CLUB:

Craftwork_Silhouette_NV_Zinfandel_transpMellow style logoCraftwork
Old Vine Zinfandel
Monterey County, California

MELLOW WINE STYLE

This Old Vine Zinfandel has aromas of plum and black currant, juicy black cherry and ripe strawberry jam. This wine has well-balanced tannins that open out to a rich, layered finished.

Varietal: Zinfandel
Analysis: 13.5% alcohol / volume
Aging: 10-day fermentation in Stainless tanks, then aged in Hungarian and American Oak
Food Pairings: This Zinfandel pairs beautifully with tri-tip steak, sausage, pizza and pasta dishes.

 

WINEMAKER NOTES:
“Upon arrival to the winery, the grapes are destemmed, crushed, and fermented in small lots in open top fermenters. The firm cap of skins are gently punched down several times a day. Punching down is a traditional method that gives the skins as much contact with the fermenting wine as possible, ensuring that maximum color and phenols from the skins is transferred to the wine. After a 10-day fermentation in stainless tanks, the wine is age with a combination of Hungarian and American oak to round out and soften the rich, black fruit flavors.” – Craftwork

CraftworkABOUT CRAFTWORK VINEYARD & WINERY:
Craftwork’s wines are handcrafted from estate grown grapes in their vineyards in Monterey County, California. Their Zinfandel grapes are sourced from estate vineyards in San Lucas and Hames Valley. The majority of this blend comes from San Lucas, which is known for its beautifully rolling topography, sun-filled days and cool nights. The other portion of this blend comes from Hames Valley, about 20 miles south of San Lucas, located on the southern edge of Monterey County. Hames has temperatures that vary greatly from day to night. Growing in these two vineyards allows the grapes to reach their full flavor potential. Learn more about the vineyards and winery here.

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