Tag Archives: Mellow Wine Style

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.

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Tenuta Talamonti Sangiovese Terre di Chieti IGP

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Vegetarian AntipastiVegetarian Antipasti

INGREDIENTS:

Vegetables:

  • 1 eggplant
  • 1 zucchini
  • 3 bell peppers (yellow, red, and orange)
  • 9 oz button mushrooms
  • 2 sprigs of fresh rosemary, needles removed and roughly chopped
  • 4 sprigs of fresh thyme,  leaves pulled off the stem

For the Marinade:

  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves of garlic, minced
  • sea salt, to taste
  • red pepper flakes (optional)

DIRECTIONS:

  1. Preheat the oven to 350 °F. Make the marinade: combine all ingredients in a small bowl and stir well. 
  2. Slice the vegetables. Cut the eggplant and the zucchini into rounds, the bell pepper into slices, and the mushrooms into halves. 
  3. Then place the veggies in a large bowl, and add the fresh rosemary, and the marinade. Stir carefully so all of the vegetables are covered with the marinade. 
  4. Line a baking sheet with parchment paper and place the vegetables on the prepared baking sheet. Spread out evenly.
  5. Bake for 40 minutes. Stir once after 20 minutes. 

© Recipe and Photo courtesy of Vegan Heaven. All rights reserved.

APRIL WINE CLUB:

Mellow style logoMagnolia_Sangiovese-flowerTenuta Talamonti
Magnolia 
Sangiovese Terre di Chieti IGP
Abruzzo, Italy

MELLOW WINE STYLE

Intense bouquet of ripe red fruit. Dominated by fruit with subtle notes of vanilla and sweet basil. Brilliant ruby-red color.

Analysis: 12.5% alcohol / volume
Varietal: 100% Sangiovese
Appellation: Abruzzo IGP, Italy
Residual sugar: 4 g/L
Recommended Pairings: Eggplant Parmesan, thin crust pizza, vegetarian antipasti

PRODUCTION METHOD:
The brief 3-month aging in neutral oak barrels ensures a soft, fresh, and juicy wine from the Italian grapes.

Antonella Di Tonno and Rodrigo Redmont in the barrel room pouring wine

Antonella Di Tonno and Rodrigo Redmont

ABOUT TENUTA TALAMONTI:
Talamonti was founded in 2001 by the Redmont – Di Tonno family, in a magnificent, unspoiled part of the Abruzzi.  With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – All Rights Reserved.

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Maison Ventenac Pierre

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Caramelized-Onion-Asiago-Roast-Beef-Sliders-9-of-14

Photo © Yellow Bliss Road

Caramelized Onion & Asiago Beef Sliders

INGREDIENTS:

  • 2 tablespoons Chef Shamy French Onion Butter
  • 1 large yellow onion
  • 12 slider buns mini burger buns
  • 1 pound deli sliced roast beef, the more rare, the better
  • ½ cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup  fresh Asiago cheese shredded

Topping:

  • 3 tablespoons Chef Shamy French Onion Butter melted
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon finely shredded Asiago cheese

DIRECTIONS:

  1. Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *If the onions start to become dry or burnt, add 1-2 tablespoons of water to the skillet (I had to do this twice). You can also try turning down the heat a bit.
  2. Preheat oven to 350°F.
  3. Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don’t want it soaking into the slider buns and making them mushy).
  4. Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13 x 9-inch baking dish.
  5. Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
  6. Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
  7. Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.

© Recipe and Photo courtesy of Yellow Bliss Road. All rights reserved.

MARCH WINE CLUB:

Mellow style logoVentenac_Pierre_wine-bottleMaison Ventenac
Pierre.
Cabernet Sauvignon, Cabernet Franc
Pays d’Oc IGP, France

MELLOW WINE STYLE

Aromas of ripe pepper and blackcurrant. Roundness and a silky structure with notes of blackcurrant on the palate. A fresh and lingering finish.

Analysis: 13% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 50% Cabernet Franc
Appellation: IGP Pays d’Oc, France
Soil: Clay-limestone soil
Plots: La Condamine, Bourdichou et les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentary cold maceration for 5 days at 6°.
Fermentation: At 28° in 300hl stainless steel tanks. No sulphite vinification. Indigenous yeast. Daily pump-overs. Vatting length: 25 days. Malolactic fermentation. Racking.
Maturation: Aging on fine lees with micro oxygenation (3 months)

WINEMAKER’S NOTES:
“For this vintage our work will focus simply on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only natural yeasts (yeasts that are naturally present on the grape skins). Authority, velvet glove, that was the way my grandfather worked. “Cheers!” Pierre, and thank you.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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March Wine Club Pairing Recipe

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Blue Cheese Stuffed MushroomsBlue Cheese Stuffed Portobello Mushrooms

INGREDIENTS:

  • 2 large portabello mushroom caps
  • 2 ounces crumbled blue cheese
  • 2 teaspoons bread crumbs

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Remove any additional left behind stem from mushroom cap and discard.
  3. Place Portobello mushrooms, brown gill side up, on a baking sheet.
  4. Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
  5. Top with 1 teaspoon each of bread crumbs on the blue cheese.
  6. Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.

© Recipe courtesy of Salty Side Dish.

MARCH WINE CLUB:

Mellow style logoVentenac_Reserve_Jeanne_wine_bottleMaison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France

MELLOW WINE STYLE

A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.

Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation. 
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.

WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)

ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.

Ventenac Winery and owners picture

Information & Photos © Maison Ventenac – All Rights Reserved.

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Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced ¼ inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic

DIRECTIONS:

  • Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  • Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (or use entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

© Recipe and Photo courtesy of Alexandra Cooks. All rights reserved.

NOVEMBER WINE CLUB:

Skylark-red-belly-wine-bottleMellow style logoSkylark
Red Belly
Mendocino County
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade. – Jeb Dunnuck, 90 pts.

WINEMAKING DETAILS:
Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loved the challenges and complexities that came with that tradition. The 2018 Red belly is comprised of 40% Niemi Vineyard Carignan, 40% Ashurst Vineyard Syrah and 20% Sawyer Vineyard Grenache. Each varietal is handpicked fermented separately by native yeasts, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. They definitely achieved that here.

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – 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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October Collector’s Wine Club: Iowa

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Collectors Wine ClubSeanMinor-InvitedSeries-PinotNoir-Bottle-ImageSean Minor Wines
2021 Sangiacomo
Roberts Road Pinot Noir
Sonoma Coast, California

MELLOW WINE STYLE

Deep ruby garnet hue with aromas of fresh blueberries, cranberry, dark cherry, violet and forest floor. On entry, the dark fruit characteristics provide a perfectly balanced mouth feel that carries through the mid-palate, creating a rich and lingering finish with delicate spice and hints of vanilla nuances.Sean-Minor-Wine-Tasting-Profile
Analysis: 14.5% alcohol / volume
Varietal: 100% Pinot Noir
Vintage: 2021
Appellation: Sonoma Coast
Closure: Cork
Always Invited: Pizza Night, Dinner Parties & Beach Bonfires
Accolades:  90 Pts. Wine & Spirits Year’s Best US Pinot Noir; 93 Pts. Wine Enthusiast

WINEMAKING NOTES:
“Located at the base of Sonoma Mountain at the far northern edge of the Petaluma Gap, the vineyard stays in the fog until mid-day. This provides an excellent opportunity for a long growing season which allows the grapes to mature slowly and evenly, resulting in extraordinary balance. Single vineyard blend of Dijon 777 and Pommard clones from carefully selected blocks within the vineyard. All grapes are hand-picked at night and early mornings to keep the fruit at optimal temperatures. The fruit is cold-soaked and left to naturally ferment. Once the wine is fermented dry it is racked to barrels for completion of malolactic fermentation. The wine is aged 10 months in 100% French medium toast oak barrels of which 50% are new.” – Sean Minor Wines

ABOUT SEAN MINOR WINES:
Sean Minor Wines was founded in 2005 by Sean and Nicole Minor, husband and wife team, and is still family-owned and operated to this day. Originally named Four Bears Winery, after their four children. Just as children grow, so did we, but their commitment to crafting delicious, affordable wines remains as strong as ever. Learn more about their story here.

Photos and information © Sean Minor Wines – All Rights Reserved.

Bold wine Style logoPremiere Napa Valley GhostblockPremiere Napa Valley
Ghost Block & Markham Vineyards
Auction 21, Lot. No. 2
2015 Red Blend
Napa Valley, California

BOLD WINE STYLE

This sustainably produced wine is a masterpiece by Andrew Hoxsey and Bryan Del Bondio. These good friends are sharing what is now their 9th Premier Napa Valley collaboration from Ghost Block Estate and Markham’s Yountville Estate – situated across from each other on the southern end of the Rutherford bench. Their winemaking teams work their magic with each of the five Bordeaux varieties to highlight the beauty of the 2015 vintage.

Varietal: Noble Red Blend – Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec
Grapes: 100% sourced from Napa Green Certified Land or California Certified Organic Farms
Region: Napa Valley
Cases Produced: 20

ABOUT THE WINERY:
Premiere Napa Valley wines tell the stories of the soils, microclimates and remarkable personalities which make up the mosaic of Napa Valley. They represent the quality and innovation for which America’s leading wine region has become known and are among the world’s rarest wines. Learn more here.

Photos, video and information © Premiere Napa Valley – All Rights Reserved.

Collectors Wine ClubLove to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

 

 

 

October Wine Club Pairing Recipe

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Mushroom-RisottoMushroom Risotto

INGREDIENTS:

  • 1 cup Aborio rice
  • ¼ cup shallots
  • 1 tablespoon olive oil
  • 2 tablespoon butter 
  • ¼ cup Parmesan cheese
  • ¼ cup white wine
  • 4 cups chicken stock
  • 1 cup mushrooms
  • 1 tablespoon parsley

DIRECTIONS:

  1. Add 1 tablespoon of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.
  2. Increase heat to high, add white wine.  Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to medium high.
  3. Add about half the chicken stock.  As the rice absorbs the stock continue adding stock gradually. Stir constantly. *Preferably, your chicken stock is in a sauce pan and warmed for best results and a shorter cooking time.
  4. Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx. 15-20 min).
  5. When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto.

© Recipe courtesy of Bake it with Love.

OCTOBER WINE CLUB:

Mellow style logoAvoglia Susumaniello_bottle-imageTenuta Giustini Winery
Avoglia
Susumaniello Puglia IGP
Puglia, Italy

MELLOW WINE STYLE

Ruby red color with violet hues. Fragrant notes of red berried fruit, cherry, raspberry, currant. Fruity and velvety taste.

WINE DETAILS:

  • Varietal: Susumaniello
  • Appellation: Puglia IGP, Italy
  • Analysis: 13% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: Second half of September
  • Vinification: Destemming and maceration of the grapes for 6-8 days, alcoholic fermentation with selected yeasts at a controlled temperature of 71.6º-75.2ºF
  • Aging: In stainless steel tanks
  • Serving Recommendation: Italian style starters, white meat, mushroom risotto
  • Serving Temperature: 57.2ºF-60.8ºF
  • Longevity: 3 years

Giustini Family WineryABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Winery is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in a unique terroir near the sea and is led by Giuseppe Papadopoli and his sons Salvatore and Federico. Each family member plays an important role in the winery’s success.

In 1991, after spending years handling vineyards for some of the most productive companies in the area, Giuseppe Papadopoli sensed that the Apulian wine market was changing. He decided it was time for his family to take on a new adventure. The purchase of their first hectares marked a turning point, the name of that contrada (district) is Giustini. By careful and manual selection of Negroamaro grapes, they created their first label named Vecchio Sogno (meaning old dream). It was their grandfather’s dream to have his own winery one day.  It marks the transition from commodity to brand, from the economics of bulk to the direct relationship with the end consumer. In 2015, Giustini found their winery home in San Giorgio, Italy –  a dream come true.  Today, they continue their indissoluble connection with their land and the indigenous varieties they cultivate. Giustini’s goal is to preserve the grapes’ characteristics in order to enhance and never distort. Minimum interventions in the vineyard and targeted refinements in the cellar give their wines the aroma and scents of the grapes from which they come to life.  Learn more here.

Information & Photo © Giustini Wines – All Rights Reserved.

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Heron Hill Winery Eclipse Red

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Pot roast dish setting on tableTangy Tomato Pot Roast

INGREDIENTS:

  • 6 medium yellow-fleshed potatoes, peeled and halved
  • 6-8 carrots, peeled and halved if thick or left whole if thinner
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 3 lb. boneless beef roast, inside or outside round, blade or cross-rib works well
  • 2 cups tomato sauce, or passata
  • ¼ cup light brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2-3 fresh thyme sprigs, or 1 tsp dried thyme leaves
  • 1 teaspoon salt, plus more, to taste
  • freshly ground pepper

To thicken:

  • 1 tbsp cornstarch
  • 1 tbsp water

To serve:

  • Fresh parsley, chopped

DIRECTIONS:

  • For Oven Method: Sear meat in an oven safe pot with lid or Dutch oven. Lift out briefly and place vegetables underneath the roast. Add sauce, cover and place into a 325°F oven for 3-4 hours or until the beef is fall-apart tender.
  • For Slow Cooker: Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

© Recipe courtesy of Seasons and Suppers. All rights reserved.

SEPTEMBER WINE CLUB:

Mellow style logoHeron Hill Eclipse wine bottleHeron Hill Winery
Eclipse Red
Finger Lakes, New York

MELLOW WINE STYLE

This medium ruby colored wine shows the beauty of what the Bordeaux varieties can do around New York State in warm vintages. Medium to full intensity on the nose shows a great combination of black and red fruit with blackberry, cassis and raspberry all made more complex with some herbal mint tones and slight cedar notes. The palate is medium-bodied with refreshing acidity and refined, silky tannins with great length.

WINE DETAILS:

  • Varietal: 44% Merlot, 31% Cabernet Franc, 25% Cabernet Sauvignon
  • Appellation: New York – grapes sourced from growers in Finger Lakes and Long Island
  • Analysis: 13% alcohol / volume
  • pH: 3.69
  • Total Acid: 5.85 g/L – 0.585%
  • Residual Sugar: 0 – Dry
  • Aging: 15 months in French and Hungarian oak barrels
  • Malo-Lactic Fermentation: 100%
  • Free SO2 at Bottling: 32ppm 
  • Production: 1312 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine would make a wonderful accompaniment to pot roast with roasted seasonal root vegetables in a tomato base. Also great with those steaks and chickens coming off the grill in summer!

Heron Hill winery and winemaker Jordan Harris

WINEMAKER – JORDAN HARRIS

Jordan Harris is best described by three words: passionate, determined and focused. Jordan has always had an incredible passion for all things food and wine. From his education in culinary arts to studying Enology and Viticulture at The Niagara College of Canada, Jordan’s passion has lead him to many successes. He has achieved numerous awards and accolades for his wines. He placed first at the Inter-Rhone Sommelier Challenge, third at the International Challenge in Avignon, France, and was featured in Wine Enthusiast’s Top 40 Under 40 Tastemakers. Jordan joined the team at Heron Hill in 2020 to be closer to his family and embrace the opportunity to work with cool climate fruit in the Finger Lakes.

Information and Photos © Heron Hill 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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September Wine Club Pairing Recipe

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Bolognese Sauce with pasta on tableMarcella Hazan’s Bolognese Sauce

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter plus 1 tablespoon for tossing the pasta
  • ½ cup chopped onion
  • ⅔ cup chopped celery
  • ⅔ cup chopped carrot
  • ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
  • salt
  • black pepper, ground fresh from the mill
  • 1 cup whole milk
  • whole nutmeg
  • 1 cup dry white wine
  • 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
  • 1 ¼ to 1 ½ pounds pasta
  • freshly grated Parmigiano Reggiano cheese at the table

DIRECTIONS:

  1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
  4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmigiano Reggiano on the side.

© Recipe courtesy of Marcella Hazan, adapted by The New York Times.

SEPTEMBER WINE CLUB:

Mellow style logo2019-Baco-Noir-bottleHeron Hill Winery
Reserve Baco Noir
Finger Lakes, New York

MELLOW WINE STYLE

Nearly an opaque ruby red with blue tones, this Baco Noir shoots from the glass with abundant aromas of bramble, juniper, raisin, black currant and earthy tones. It is medium to full bodied and hits the palate with bracing acidity, modest tannin structure and a long fruit-drive finish.

WINE DETAILS:

  • Varietal: 100% Baco Noir
  • Vineyard: 100% Doyle-Pulteney Vineyard, west side of Keuka Lake
  • Appellation: Finger Lakes, New York
  • Analysis: 13.1% alcohol / volume
  • pH: 3.43
  • Total Acid: 8.7 g/L – 0.87%
  • Residual Sugar: 0
  • Fermentation: Open top fermenters, 11 days total skin contact
  • Malo-Lactic Fermentation: 100%
  • Aging: Neutral French Oak, 21 months
  • Production: 413 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine is similar to an Italian wine with big acids. Pair with tomato sauces and medium meats like veal. Also stunning with a spaghetti bolognese topped with freshly shaved Parmigiano Reggiano.

VINEYARD INFORMATION: 
Doyle Pulteney – just 5 minutes from the winery – is a steep and rocky site with gravelly loam, shale and great eastern exposure on the west side of Keuka Lake. The steep slope and morning sunlight allow for dense but fresh wines with the great drainage, yet limited afternoon heat.

VINTAGE CONDITIONS:
About as “classic” a Finger Lakes vintage as you can get. After a relatively mild winter, the spring was extended and dry, allowing for a decent fruit set that resulted in slightly above average yields. This led to the cool and dry summer with some warmth in the fall, helping to push along the fruit ripeness. Overall, this vintage offered all you would expect from a Finger Lake wine – bright acidity, moderate alcohol and lovely ripe fruit notes.

WINEMAKING:
The fruit for the Baco Noir Reserve was destemmed, leaving berries whole with one ton open top fermenters. The bins were punched down twice per day and spent 11 days on the skins prior to pressing. The wine was then transferred to neutral French oak for malolactic fermentation and completed with 21 months of élevage. After the time in barrel, the wine was assembled and filtered prior to bottling.

Heron Hill Winery building and finger lakes landscape

ABOUT HERON HILL WINERY:
Nestled in a slate hillside overlooking scenic Keuka Lake in New York’s Finger Lakes region, Heron Hill has been dedicated to excellence since 1977. Rated as one of the top ten most spectacular tasting rooms in the world by Travel & Leisure magazine, the winery has become a coveted destination within New York for wine, ambiance and service.

For over 50 years, owners John and Josephine Ingle have been practicing sustainability as a way of life. To them it’s about giving respect. Respect for the land by farming sustainably and respect for the product by making it natural, fresh and healthful. Most importantly it means respect for the consumer by providing the best product and education about their long term goal of environmental balance. Today, Heron Hill offers over 20 different varieties of wine; including crisp and light Rieslings, aromatic dry Chardonnays, complex Pinot Noirs, elegant Cabernet Francs, and their legendary Eclipse series. Learn more here.

Information & Photos © Heron Hill Winery – All Rights Reserved.

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Thelema Mountain Red

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Grilled BBQ Chicken PizzaGrilled BBQ Chicken Pizza

INGREDIENTS:

  • 1 pound pizza dough raw
  • all-purpose flour for dusting dough
  • olive oil for brushing on grill and pizza
  • ½ cup barbecue sauce
  • 1 ¼ cups mozzarella shredded
  • ½ cup smoked gouda shredded
  • ⅓ cup roma tomato, ¼-inch thick slice
  • ⅓ cup green bell peppers, ¼-inch thick slice
  • ⅓ cup red onions, ¼-inch thick slice
  • ½ cup corn fresh, canned or defrosted frozen
  • 2 slices bacon cooked, diced
  • 1 cup cooked chicken breast ¼-inch thick slice
  • ¼ cup green onions thinly sliced

DIRECTIONS:

  1. On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
  2. Make sure the bottom of the dough is floured and not sticking to the paper.
  3. Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
  4. Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
  5. Brush the top of the dough with olive oil.
  6. Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
  7. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. 
  8. Cook for an additional 1 to 2 minutes uncovered if needed.
  9. Turn all of the burners heat down to medium-low.
  10. Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
  11. Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
  12. Check the bottom of the crust halfway through to make sure it doesn’t burn too much. 
  13. Top pizza with sliced green onions and more barbecue sauce if desired.
  14. Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

© Recipe courtesy of Jessica Gavin.

JULY WINE CLUB:

Mellow style logoThelema mountain red wine bottleThelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

  • Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
  • Analysis: 14% alcohol / volume
  • Residual Sugar: 2.2 g/l
  • pH: 3.51
  • Total Acid: 5.4 g/l
  • Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

  • Rootstock: 101-14, R99
  • Soil Type: Tukulu / Glenrosa
  • Age of Vines: Planted 2004-2006
  • Trellising: Vertical Hedge
  • Pruning: 2-bud spurs
  • Yield: 11.8 tons per hectar
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Grape Sugar: 23.8-25.1ºBalling
  • Acidity: 5.48 g/l – 7.18 g/l
  • pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

  • Yeasts: NT50 / Alchemy 3 / ICV Gre
  • Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
  • Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Information and Photos © Thelema Mountain Vineyards – 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 >