Tag Archives: Mellow Wine Style

September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Mellow style logoValpolicella-bottleMont’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.

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.

veal-cutlet-recipeStuffed 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.
  • 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

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WINE CLUB

Broken_Earth_LR_19_Grenache_BottleMellow style logoBroken 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
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:

  1. In a large saucepan with 2 cups water, cook rice according to package instructions; set aside.
  2. Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
  3. 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.
  4. Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric until fragrant, about 1 minute.
  5. 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.
  6. Stir in heavy cream until heated through, about 1 minute.
  7. Serve immediately with rice, garnished with cilantro, if desired.

Information & Photos © Broken Earth Winery – All Rights Reserved.

Recipe courtesy of DamnDelicious.net

December Wine Club Pairing Recipe

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DECEMBER WINE CLUB:

Mellow style logoLouis-Blanc_Pergola-Red_Bottle-bowChâteau 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-blogBacon Wrapped Dates Stuffed with Manchego Cheese

INGREDIENTS:

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

DIRECTIONS:

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

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of A Fork’s Tale.

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Terra Dives Cecé Rosso

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Caponata-recipeSicilian 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:

  1. Heat the oven to 400ºF.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

© Recipe courtesy of Suzy Karadsheh at The Mediterranean Dish.

SEPTEMBER WINE CLUB:

Mellow style logoTerraDives_Cece_Rosso_bottleTerra 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.

Information & Photos © Terra Dives – All Rights Reserved.

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August Wine Club Pairing Recipe

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Beef CarpaccioBeef 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:

  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. 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.
  3. 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.

© Recipe courtesy of Alton Brown and the Food Network.

AUGUST WINE CLUB:

Mellow style logoMaison-Biotteau_Anjou_rouge_bottleMaison 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

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.

Information & Photos © Maison Biotteau – 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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Bodega Ramon Ramos Montetoro Añada Organico

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flourless-chocolate-cake-recipeFlourless Chocolate Cake

INGREDIENTS:

  • For the cake:
    • 1 cup  semisweet chocolate chips or chopped chocolate
    • ½ cup unsalted butter
    • 3/4 cup granulated sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 large eggs slightly beaten
    • ½ cup  Dutch process cocoa powder
  • For the chocolate ganache:
    • 1 cup semisweet chocolate chips or chopped chocolate
    • ½ cup heavy cream

DIRECTIONS:

  1. Preheat oven to 375ºF. Grease an 8 inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
  2. To make the cake, place the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do so for 10 seconds at a time and stir. 
  3. Add the sugar, salt, and vanilla extract and stir to combine. 
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 
  5. Pour the batter into the prepared pan and bake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate chips and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
  9. Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

© Recipe courtesy of Two Peas and Their Pod.

JUNE WINE CLUB:

Mellow style logoMontetoro-organic-joven-tinto-bottleBodega Ramón Ramos
Montetoro 3 Añada Organico
Tinta de Toro
Toro, Spain

MELLOW WINE STYLE

Bright, clean, intense in color and medium-high layer, compact rim and very intense deep-red color. The fruit is the protagonist. Very aromatic, wild black fruits and ripe red fruits. Palate is fresh, intense and full of flavor. Well balanced, good acidity and easy palate that invites you to continue tasting.

Varietal: 100% Tinta de Toro
Age of vines: 20/30 years old
Average production per hectare: 4500 kg
Harvest: End of September, manual
Appellation: Toro, Spain
Elaboration: After choosing the best vines, the grapes were transported into the winery where they were stripped, lightly pressed and deposited in the tanks to be fermented at a controlled temperature. After racking, the wine was slightly filtered before bottling which helps to maintain all its aromas.
Time in bottle: 3 months
Maturation in bottle: 6 months
Pairing: Baked chorizo, venison, Iberic ham, white beans with sausage, semi-mature cheeses and even desserts with chocolate.

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery.  Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines.  Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos winery

Information & Photos © Bodega Ramón Ramos – All Rights Reserved.

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Manos Andinas Gran Reserva Red Blend

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pulled-pork-blogBBQ Pulled Pork Sandwiches

INGREDIENTS:

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

Optional toppings:

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

DIRECTIONS:

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

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

MAY WINE CLUB:

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

MELLOW WINE STYLE

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

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

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

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

Information & Photos © Trasiego Wines – All Rights Reserved.

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

Learn More >

 
 
 

 

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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