Two Mountain Winery Show Pony

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

MELLOW WINE STYLE

Show Pony is a favorite among friends, family, and horse lovers (obviously). Show Pony is a red blend that varies from year to year, but is generally Cabernet Sauvignon/Cabernet Franc-based. Rich aromas of perfectly baked cherry, a dash of coriander, dried Eucalyptus, and coffee grounds are immediately pursued by cola flavors, fresh fig & bakers’ chocolate with a touch of lingering soft tannins leave your mouth salivating for more.

WINE DETAILS:

Varietal: 48% Cabernet Sauvignon, 23% Cabernet Franc, 18% Tempranillo, 13% Other
Alcohol: 13.8%
pH: 3.67
TA: 6.5
Vineyard: Copeland Vineyard, Mary Evelyn Vineyard, Portteus Vineyard, Marcela Vineyard
Barrel Aging: 22-30 months (83% French, 12% American, 5% other | 39% new, 16% 1-2 use, 45% neutral)
Production: 391 cases

Rawn brothers

ABOUT THE WINERY:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Caramelized Onion, Apple and Bacon Flatbread Pizza

INGREDIENTS:

For the flatbread:
- 1 cup (128 grams) all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (32 grams) plain yogurt, room temperature
- ¼ teaspoon granulated sugar
- 1 ½ tablespoons vegetable oil
- ¼ to ⅓ cup (59 to 78 ml) water
- olive oil for brushing onto dough
For the toppings:
- 1 teaspoon olive oil
- 2 teaspoons butter, unsalted
- 3 cups (330 grams) yellow onion, halved and sliced
- pinch of salt
- 1 ½ cups (98 grams) fontina cheese, grated
- 1 medium red apple, thinly sliced
- 4 slices cooked bacon, cut into large pieces
- Italian parsley, optional, finely chopped

DIRECTIONS:

To make the flatbread:
1. In a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don’t want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
To make the toppings (while the dough is resting):
1. Cook the onions until they start to brown, about 30 minutes, stirring every 5 minutes. Add a pinch of salt and stir. When they start to brown, removed from the heat and set aside.
2. Preheat oven to 500°F/260°C. Line a large baking sheet with parchment paper.
3. Place the dough onto a lightly floured surface. Use your hands to shape into a rectangle. You can also make it round. Place the dough onto the baking sheet, brush with olive oil and bake for 5 minutes until it starts to turn brown (you don’t want it brown yet). If parts bubble up, don’t worry, they will flatten when you remove from the oven. If you’re using a dark pan, it will cook faster.
4. Remove from the oven and add the toppings: grated cheese, onions, apples and bacon.
5. Return to the oven and bake until the cheese is melted, about 8-10 minutes. Again, it will be faster if using a darker pan.
6. Top with chopped Italian parsley (optional), slice and serve.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Culinary Ginger.

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November Wine Club Pairing Recipe

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Merlot
Yakima Valley, Washington State

MELLOW WINE STYLE

This wine opens with beautiful oak, a little cocoa dust, a healthy dose of raw fig and a dash of briny/salty intrigue. The palate shows notes of lilac, bay leaf, cherry candy, roasted beet, black pepper, and cumin, with a soft, lingering mid-palate.

WINE DETAILS:

Varietal: 94% Merlot, 4% Tempranillo, 2% Cabernet Sauvignon
Alcohol: 13.9%
pH: 3.66
TA: 6.6
Vineyard: Copeland Vineyard, Schmidt Vineyard, Portteus Vineyard
Barrel Aging: 19 months (96% French, 4% American | 20% new, 39% 1-3 use, 41% neutral)
Production: 1,400

ABOUT THE WINERY:
Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Mushroom and Lentil Ragù

INGREDIENTS:

1 cup dried black lentils
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 ½ cups)
1 medium yellow onion, chopped (about 1 ½ cups)
2 medium carrots, peeled and diced (about 1 cup)
4 teaspoons kosher salt, divided
4 large garlic cloves, minced
¼ teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup (8 ounces) dry red wine
2 cups vegetable broth
1 (14.5-ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, plus more for garnish
½ cup heavy cream
2 ounces Parmigiano-Reggiano cheese, finely shredded (about ½ cup), plus more for garnish
Cooked polenta, for serving

DIRECTIONS:

Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Food and Wine.

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Domaine Des Orgnes Merlot

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

MELLOW WINE STYLE

Deep and intense red in color with an aroma of black fruits and hints of spices. The palate is well-balanced, round and very fruity.

WINE DETAILS:

Varietal: 100% Merlot
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 7 to 10 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Temperature: 59-63ºF
Food Pairings: Pumpkin pie, cold cuts platter and beef tournedos.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story. For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir. Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme), their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Pumpkin Pie

INGREDIENTS:

1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
15 ounce can canned pumpkin or fresh pumpkin puree
12 ounce can evaporated milk

DIRECTIONS:

Preheat oven to 425ºF
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 425ºF for for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tastes Better from Scratch.

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October Wine Club Pairing Recipe

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

Varietal: 70% Syrah, 30% Grenache
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Recommendation: Serve between 59ºF-63ºF
Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

Thai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
¼ teaspoon ground black pepper
1 teaspoon soy sauce
1 ½ teaspoons oyster sauce
¾ teaspoon sugar
½ tablespoon water
2 teaspoons neutral oil

For the Salad

2 tablespoons uncooked jasmine or Thai glutinous rice
1 Makrut lime leaf, optional
2 teaspoons fish sauce
2 tablespoons water or unsalted chicken or beef stock
1 tablespoon fresh lime juice
½ teaspoon sugar
½ teaspoon roasted chili flakes, or to taste
1 small stalk lemongrass, bottom half only, thinly sliced
3 tablespoons thinly sliced shallots
½ cup mint leaves, loosely packed
½ cup chopped cilantro
2-3 leaves sawtooth coriander, chopped, optional
Thai sticky rice, for serving

DIRECTIONS:

Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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Mont’Albano Merlot

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

Varietal: 100% Merlot
Appellation: Mid-hill region in Friuli Venezia Giulia
Analysis: 12.5% alcohol / volume
Residual sugar: 4.9 g/l
Total Acidity: 5.2 g/l
Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature. The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Creamy Spinach and Mushroom Gnocchi

INGREDIENTS:

1 tablespoon olive oil
8 oz mushrooms crimini
salt and pepper
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika or more
5 oz fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste

DIRECTIONS:

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Julia’s Album.

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September Wine Club Pairing Recipe

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
Analysis: 12% alcohol / volume
Residual sugar: 5.4 g/l
Total Acidity: 5.3 g/l
Serving Recommendation: Serve between 60.8ºF-64.4ºF
Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

Stuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

4 veal cutlets, about ¼ inch think, halved crosswise
4 slice provolone cheese
Parmesan cheese, freshly grated
4 thin prosciutto, slices
2 large eggs
¾-1 cup all-purpose flour
1 ½ cup panko bread crumbs
¼ cup olive oil
¼ cup unsalted butter
1 onion, sliced
1 tbsp minced garlic
1/8 tsp salt for panko
pepper
2 tbsp wine or water
1 tsp dried rosemary, divided
1 tsp dried sage, divided

DIRECTIONS:

Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
In a shallow dish, whisk eggs until scrambled. Set aside.
Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
Next, place flour on a shallow plate and set aside.
Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
Cook cutlets for at least 3 minutes until they’re a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Kitchen Divas.

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Broken Earth Grenache

Posted on March 28, 2025 by mcginnessalex

WINE CLUB

Broken Earth Winery
Limited Release Grenache
Paso Robles, California

MELLOW WINE STYLE

Ripe red fruit drives this wine. Look for strawberry, raspberry, and mulberry, which lead into a mouth-filling experience, nicely balanced with finer oak and skin tannins. The wine went to oak in March and remained there for almost 20 months. The barrels (barriques) were predominantly 3rd and 4th use, allowing for gentle development without overpowering oak. On the palate, it appears softer, but the ripe tannins lend a lift to the extended flavors on the back end. This wine can be equally enjoyed on its own or at the dinner table.

Varietal: Grenache
Appellation: Paso Robles, California
Analysis: 13.79% alcohol / volume
pH: 3.4
Residual Sugar: 0.1 g/L
Total Acidity: 6.6 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
The Paso Robles AVA has emerged as the premier Rhône varietal region in the USA. The dry, warm conditions lend themselves to producing Rhône-style wines of extraordinary depth and character. Grenache is certainly no exception. Broken Earth Winery has enjoyed considerable success with the Estate Grown (and California Certified Sustainable) Grenache, and proud to offer the latest vintage, a wine that delivers outstanding flavor without an elevated alcohol level. At 13.79%, it offers enough weight to the complex fruit without too much warmth on the palate. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Broken Earth Winery, located in Paso Robles, California, is deeply rooted in the region’s pioneering spirit. The winery’s estate, originally known as Rancho Tierra Rejada—Spanish for “land of worked earth”—has a rich history of cattle ranching and grape growing. Today, it encompasses over 700 acres of vineyards on Paso Robles’ east side. Established in 1973 as Continental Vineyards, it was one of the first large-scale vineyards in the area. Broken Earth Winery remains committed to sustainable farming practices, producing unique wines that reflect the character of their terroir. Learn more here.

Try this wine with the following recipe…

Easy Chicken Tikka Masala

INGREDIENTS:

1 cup basmati rice
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
kosher salt and freshly ground black pepper, to taste
1 ½ tablespoons vegetable oil
½ medium sweet onion, diced
3 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 ½ teaspoons garam masala
1 ½ teaspoons chili powder
1 ½ teaspoons ground turmeric
1 (15-ounce) can tomato sauce
1 cup chicken stock
½ cup heavy cream
2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a large saucepan with 2 cups water, cook rice according to package instructions; set aside.
Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion and cook until golden, about 4-5 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric until fragrant, about 1 minute.
Stir in tomato sauce and chicken stock; season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream until heated through, about 1 minute.
Serve immediately with rice, garnished with cilantro, if desired.

Recipe courtesy of DamnDelicious.net

December Wine Club Pairing Recipe

Posted on November 26, 2024 by mcginnessalex

DECEMBER WINE CLUB:

Château Grézan
Louis Blanc Pergola
IGP Pays d’OC
Languedoc-Roussillion, France

MELLOW WINE STYLE

The blend of Merlot, Syrah and Carignan blend together to give this wine a beautiful mix of red fruits, cherries and blackcurrant. Delicious, the mouth is very supple, fleshy and greedy.

Varietal: 50% Merlot, 35% Syrah, 15% Carignan
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification: Total destemming. Traditional fermentation under temperature control.
Aging: Aged in vats and is bottled at the end of the winter following the harvest.
Keeping: Drink young
Food Pairing: Ideal for an evening with tapas

About the Winery:
The story of Château Grézan and the Cros-Pujol family spans over five generations, beginning in 1877 with Jules-Anatole Cros cultivating Carignan vines with a horse and donkey. Situated in Faugères, the château’s history is rich with Roman origins, medieval transformations, and a neo-medieval revival in the 19th century. Today, it combines ancestral winemaking traditions with modern techniques, producing sustainable wines that express the unique Mediterranean terroir, including AOP Faugères and IGP Pays d’Oc varieties. With shale-rich soils, Mediterranean-mountain climates, and cutting-edge methods like amphora and full-barrel fermentation, the estate crafts wines celebrated for their authenticity, quality, and heritage. Learn more here >

Try this wine with the following recipe…

Bacon Wrapped Dates Stuffed with Manchego Cheese

INGREDIENTS:

12 medium sized dates
6 oz Manchego cheese
6 slices bacon
12 tooth picks

DIRECTIONS:

Preheat oven to 400°F.
Partially cook 6 slices of bacon, stopping before it becomes crispy.
Chop 6 oz Manchego cheese into 12 small blocks, sized to stuff in dates.
Remove seed from 12 dates.
Stuff dates with Manchego cheese.
Wrap dates with bacons, securing with toothpicks.
Cook in oven for 10 minutes or until bacon becomes fully crispy.
Serve with or without toothpicks.

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Terra Dives Cecé Rosso

Posted on August 27, 2024 by mcginnessalex

Sicilian Caponata

What grows together, goes together. Sicilian Caponata, with its blend of eggplant, tomatoes, olives, and capers, pairs perfectly with Terra Dives Cecé Rosso wine from Sicily. The wine’s vibrant acidity and earthy notes enhance the caponata’s complex flavors, making for a harmonious and satisfying pairing. Serve with some toasty bread and enjoy with your glass of wine.

INGREDIENTS:

1 large eggplant (1 ¼ lb or so), cut into 1-inch cubes
kosher salt
extra virgin olive oil
1 yellow onion, chopped
1 red bell pepper, cored and chopped
2 small celery stalks, thinly sliced
black pepper
1 cup crushed tomatoes
2 tbsp capers
¼ cup pitted green olives, roughly chopped
¼ cup raisins
2 teaspoons honey, more to your liking
1 bay leaf
¼ tsp to ½ tsp crushed red pepper flakes
¼ cup red wine vinegar
¼ cup dry white wine
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint

DIRECTIONS:

Heat the oven to 400ºF.
Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

SEPTEMBER WINE CLUB:

Terra Dives
Cecé Rosso
Terre Sicilane IGT
Sicily, Italy

MELLOW WINE STYLE

Ruby red with violet reflections, fruity bouquet with hints of red fruit. In the mouth, it is round with good structure and personality. Overall it’s well balanced and persistent.

Varietal: Blend of red IGT Terre Siciliane
Analysis: 12.5% alcohol / volume
Production Area: Mazara del Vallo/Marsala, Sicily, Italy
Soil Type: Calcareous/clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 8 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 7/10 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with red meat dishes and medium-mature cheeses
Serving Temperature: 60.8ºF to 64.4ºF

About the Winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

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August Wine Club Pairing Recipe

Posted on July 27, 2024 by mcginnessalex

Beef Carpaccio

INGREDIENTS:

8 to 10 ounces beef tenderloin*, from the tip end of the roast
4 handfuls arugula or mixed greens
your favorite vinaigrette
kosher salt
freshly ground black pepper
shaved Parmesan cheese

DIRECTIONS:

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan cheese.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See full disclaimers on video from Alton Brown and the Food Network.

AUGUST WINE CLUB:

Maison Biotteau
AOP Anjou Rouge
Loire Valley, France

MELLOW WINE STYLE

This wine is red cherry in color with a nose of red fruits and slightly spicy pepper and cinnamon notes. The palate is round and fruity with delicate tannins. Enjoy this wine now, it is meant to be fully appreciated in its youth. Serve at room temperature, 1 hour after opening.

Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Winemaking: 5-7 days of maceration after destemming
Aging: 4 to 6 months in stainless tank
Appellation: AOP Anjou
Production Region: Loire Valley, France
Pairings: Grilled red/white meat, tartares or carpaccios, Firm-fleshed fish, soft cheeses (Reblochon, Brie, Camembert Fermier)

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. From a geological standpoint, the region has two dominant profiles from the influence of the Paris Basin – the bottom soil is composed of chalk and the top soil is a mixture of clay-limestone as well as silica. The banks and the bed of the Loire are made up of sand and gravel. The main red varietals produced in this area are Cabernet Franc, Cabernet Sauvignon, Pinot Noir and white wine varietals Chenin and Chardonnay.

Join 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 >

NOVEMBER WINE CLUB:

Two Mountain Winery Show Pony Red Blend Yakima Valley, Washington State

Caramelized Onion, Apple and Bacon Flatbread Pizza

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NOVEMBER WINE CLUB:

Two Mountain Winery Merlot Yakima Valley, Washington State

Mushroom and Lentil Ragù

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OCTOBER WINE CLUB:

Domaine Des Orgnes Régal des Cigales Merlot Côtes du Rhône, France

Pumpkin Pie

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OCTOBER WINE CLUB:

Domaine des Orgnes Régal des Cigales Syrah / Grenache Côtes du Rhône, France

Thai Grilled Steak Salad

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SEPTEMBER WINE CLUB:

Mont’Albano Merlot Friuli DOC Friuli, Italy

Creamy Spinach and Mushroom Gnocchi

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SEPTEMBER WINE CLUB:

Mont’Albano Valpolicella DOC Verona, Italy

Stuffed Veal Cutlets with Prosciutto and Provolone

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Broken Earth Winery Limited Release Grenache Paso Robles, California

Easy Chicken Tikka Masala

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DECEMBER WINE CLUB:

Château GrézanLouis Blanc PergolaIGP Pays d’OCLanguedoc-Roussillion, France

Try this wine with the following recipe…

Bacon Wrapped Dates Stuffed with Manchego Cheese

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Sicilian Caponata

SEPTEMBER WINE CLUB:

Terra DivesCecé RossoTerre Sicilane IGTSicily, Italy

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Beef Carpaccio

AUGUST WINE CLUB:

Maison BiotteauAOP Anjou RougeLoire Valley, France

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Two Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

Two Mountain Winery
Merlot
Yakima Valley, Washington State

Domaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

Domaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

Mont’Albano
Merlot Friuli DOC
Friuli, Italy

Mont’Albano
Valpolicella DOC
Verona, Italy

Broken Earth Winery
Limited Release Grenache
Paso Robles, California

Château Grézan
Louis Blanc Pergola
IGP Pays d’OC
Languedoc-Roussillion, France

Terra Dives
Cecé Rosso
Terre Sicilane IGT
Sicily, Italy

Maison Biotteau
AOP Anjou Rouge
Loire Valley, France