Tag Archives: Mellow Wine Style

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.

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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.

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January Premium Wine Club

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Bold wine Style logoAresca_Barolo_January_23_Premium_ClubFratelli Aresca
Barolo DOCG “Costareto”
Piedmont, Italy

BOLD WINE STYLE

The nose is very ample and complex with notes of violet and spices. The taste is rich of smooth tannins with notes of red mature fruity, tobacco and vanilla.

Analysis: 14-14.5% alcohol / volume
Varietal: 100% Nebbiolo
Vineyards: South-facing vineyards located around Barolo production area. Grape-yield of 8 tons/hectare. Manual harvest.
Winemaking: Alcoholic fermentation and maceration for 16-19 days. Then maturation in wooden cask for 2 years and for 6 months in bottle before sale.
Pairing: Ideal with roast, game and stew.

WINERY’S NOTES:
Barolo is the icon of Piedmont wines. This Barolo is produced according to tradition with long maceration and maturation in big wooden casks. This is a Barolo to age in cellar, but is also great to drink when released.

Bold wine Style logoAresca_Barbera_Nizza_January_Premium ClubFratelli Aresca
Nizza DOCG “San Luigi”
Piedmont, Italy

BOLD WINE STYLE

Red intense in color, the nose is ethereal and complex with notes of red and black fruit, chocolate and cocoa. The taste has a good structure and complexity with notes of black cherry and sweet tobacco.

Analysis: 14-14.5% alcohol / volume
Varietal: 100% Barbera
Vineyards: Selected vineyards for soil quality and exposure (from south-east to south-west). Guyot training system, and manual harvest. Grape-yield of 7 tongs/hectare.
Winemaking: Temperature-controlled alcoholic fermentation and maceration for 20 days. Aging for 12 months in barrel and for 6 months in bottle before sale.
Pairing: Ideal with red meat and game but you can enjoy Nizza “San Luigi” as a meditation wine.

WINERY’S NOTES:
The new designation Nizza DOCG is recognized as the summit of the appellations of Barbera grapes in Piedmont. Nizza’s production is restricted to selected vineyards around the Nizza Monferrato village. These vineyards benefit from great exposures (from southeast to southwest) and very low yield (7 tons/hectare). The result is a complex and intense wine with an extraordinary potential for aging. Nizza “San Luigi” is the icon wine of the Fratelli Aresca Estate and their best interpretation of Barbera. It’s named after their founder Luigi Aresca who always believed in the potential of this great grape variety. Nizza “San Luigi” ages for 12 months in barrel and for at least 6 months in bottle before sale. 

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the winery was a dream realized by Piero and Luigi Aresca back in 1952. These two winegrowers turned their passion into a family business that has never left the rows of Mombercelli. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >

© Information and photos from Fratelli Aresca – All Rights Reserved. 

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Domaine De Lilotte Bordeaux

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Bowl,With,Delicious,Meatballs,On,TableBest Ever (Easy) Baked Meatballs

INGREDIENTS:

  • 1 pound lean ground beef
  • ½ cup onion finely chopped
  • ¼ cup dried bread crumbs
  • 2 garlic cloves minced
  • 1 egg
  • ¼ cup parmesan cheese finely grated
  • 3 Tbsp. ketchup
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)

DIRECTIONS:

  1. Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
  2. Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
  3. Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
  4. Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

© Recipe courtesy of Jenn of Yummy, Healthy, Easy.

JANUARY WINE CLUB:

Mellow style logoDomaine_Lilotte-bottleDomaine de Lilotte
Merlot, Cabernet Sauvignon, Cabernet Franc
Bordeaux, France

MELLOW WINE STYLE

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

Varietal: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Bordeaux
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
Pairing: Great with pork chops and a nice honey mustard sauce

WINERY NOTES:

In the Vineyard: The Domaine de Lilotte is located in the village of Tauriac, in Côtes de Bourg wine region, to the north of Bordeaux.  Produced by a 4th generation family, the estate was added to the Haut-Maco family business in the 1970s. Domaine de Lilotte is a clos of just 13 hectares on a clay, alluvium, and sand soil located near the river. The average age of the vines is 25 years old and grass is grown between the rows to create competition for the plants. Vines are de-leafed on the east side in July. Since 2018, the farm has been Certified HVE 3 (“Haute Valeur Environnementale Niveau” 3 or “High Environmental Value” Level 3) – the highest level possible in this French environmental certification.

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

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

Photos and information © Domaine de Lilotte – All Rights Reserved.

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Aresca Dolcetto di Ovada DOC

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Ragu bolognese PastaPasta with Marcella’s Bolognese Sauce

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter, plus 1 tablespoon for tossing the pasta
  • ½ cup chopped onions
  • ⅔ cup chopped celery
  • ⅔ cup chopped carrots
  • 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
  • 1½ 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 Parmesan on the side.

© Recipe courtesy of Marcella Hazan on New York Time’s Cooking.

DECEMBER WINE CLUB:

Mellow style logoAresca Dolcetto di Ovada DOC wine bottleFratelli Aresca
Dolcetto di Ovada DOC
Piedmont, Italy

MELLOW WINE STYLE

Ruby red in color with a very fruity nose and taste with hints of plums and raspberry.

Varietal: 100% Dolcetto
Analysis: 12.5-13% alcohol / volume
Vineyard: Located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
Pairing: Ideal with delicate dishes such as pasta and soup.

WINERY’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness. It is the perfect everyday red wine.

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

Photos and information © Fratelli Aresca – All Rights Reserved.

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November Premium Wine Club

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Greywacke_PinotNoir-bottleMellow style logoGreywacke
Pinot Noir 2019
Marlborough, New Zealand

MELLOW WINE STYLE

Imagine a black forest cake, chock-full of juicy cherries and Black Doris plums, served up with a generous dollop of blueberry compote, laced with nutmeg and cloves. This is a deeply colored Pinot Noir, exuding lush, ripe fruit – highly fragrant with a cedar-like spiciness and hints of hot-smoked nuts. The palate is dense and generous with rich fruit, fine tannins and a delicious spicy finish.

Analysis: 13.5% alcohol / volume
Varietal: Pinot Noir
Total Acidity:  5.2 g/L
pH: 3.70
Aging: Individual clones were barrel aged separately for 11 months, prior to blending in late February.
Bottling: November 2020

VITICULTURE:
All fruit was grown in Marlborough’s southern valleys and principally sourced from the Yarrum Vineyard, situated on the Brancott/Ben Morven ridge. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of Pinot Noir clones, predominately the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.

WINEMAKING:
The grapes were hand-harvested and chilled overnight prior to hand sorting. Most of the fruit was then destemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruity was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation, the wine was pressed, racked and filled into French oak barriques (30% new).

ABOUT THE WINERY:
Established in 2009, Greywacke (pronounced Grey-wacky) is the Marlborough label of the Judd family and the name of New Zealand’s most abundant bedrock – an understated grey river stone that is found throughout Marlborough’s rivers and alluvial vineyard soils. While the company now exports their wines all over the world, the winery is still very much a family affair; the ethos remains ‘keep it simple and hands-on’ with a small, dedicated team running the company at their headquarters, located in the heart of Marlborough’s Omaka Valley. All vineyards are sustainably managed and their fruit is sourced from mature vineyards in prime viticultural sites across Marlborough’s sunny South Pacific climate. Learn more about the winery and its team here.

> Click here to watch Greywacke’s Story <

Bold wine Style logoPenley-Helios_Cabernet_bottlePenley Estate
Helios Cabernet Sauvignon 2018
Coonawarra, Australia

BOLD WINE STYLE

This Cabernet Sauvignon is powerful, yet restrained with incredible depth, complexity and finesse. The dark fruits, combined with the savory notes and focused tannins result in a pure expression of Cabernet Sauvignon. The nose is complex, supporting French oak and full of cassis, mulberry, violet and licorice. The palate is quite bold and generous, driven by notes of succulent fruit and savory, textural tannins with great length.

Analysis: 14.5% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Total Acidity:  6.6 g/L
pH: 3.5
Critical Acclaim: 95 pts. Wine Enthusiast; 94 pts. Wine Spectator

ABOUT THE WINERY:
Located in the center of Australia’s most famous Cabernet region, Coonawarra, the Penley Estate continues a family tradition that spans five generations. Owners and sisters, Ang and Bec Tolley have 240 acres planted atop the Terra Rossa soils, where they constantly strive to make wines with carefree souls, that celebrate the fruit and honor the vine. In words of their mother, they want every bottle of their Coonawarra wine to… “Grow up and be fascinating”.  Learn more about the family history and winemakers here.

> Click here to watch Penley’s Story <

© Information from Greywacke and Penley Estate – All Rights Reserved. 

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Jan Harmsgat Pinot Noir

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Creamy Leftover Turkey SoupCreamy Leftover Turkey Soup

INGREDIENTS:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup chopped celery
  • 4 ounces sliced cremini mushrooms
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 6 cups turkey broth OR chicken, OR vegetable
  • 3 medium carrots, peeled and sliced
  • ½ pound baby potatoes, halved or quartered
  • ½ cup wild rice blend
  • 1 cup half & half
  • 4 cups cooked Turkey meat, shredded
  • ½ cup corn
  • salt & pepper, to taste

DIRECTIONS:

  1. Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
  2. Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
  3. Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
  4. Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
  5. Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
  6. Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
  7. Serve: Season with salt and pepper to taste, then serve immediately.

© Recipe courtesy of Nora from Savory Nothings.

 

NOVEMBER WINE CLUB:

Mellow style logoJan-Harmsgat_Pinot-NoirJan Harmsgat
Pinot Noir
South Africa

MELLOW WINE STYLE

This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.

Varietal: Pinot Noir
Analysis: 13% alcohol / volume
pH: 3.75
VA: 0.64
VS02: 26 mg/L
TS02: 62 mg/L
RS: 2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

WINEMAKER’S NOTES
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Winery South Africa

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Reguta Refosco Peduncolo Rosso

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Beef GoulashPolenta con Goulash (Polenta with Braised Beef Ragù)

INGREDIENTS:

  • For the Polenta:
    • 375 grams (1 packet) polenta
    • 6 tablespoons unsalted butter
    • ¼ cup Parmigiano Reggiano, freshly grated
    • 4 tablespoons coarse salt
  • For the Goulash:
    • 2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
    • 1 ½ teaspoons sweet or hot paprika
    • 2 tablespoons flour
    • 2 tablespoons butter
    • 2 large onions, thinly sliced
    • 3 cloves garlic, minced
    • ¼ cup red wine vinegar
    • 1 (14-ounce) can whole tomatoes, crushed by hand
    • 1 cup tomato purée
    • 2 bay leaves
    • 4 cups beef broth
    • 4 tablespoons parsley, freshly chopped
    • Salt & freshly ground black pepper, to taste
    • Extra virgin olive oil, as needed

DIRECTIONS:

  • To prepare the Polenta:

    1. In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.

    2. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.

  • To prepare the Goulash:

    1. Preheat the oven to 350°F.

    2. In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.

    3. Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.

    4. To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.

© Recipe courtesy of Eataly.

SEPTEMBER WINE CLUB:

Mellow style logoReguta_RefoscoReguta
Refosco Dal Peduncolo Rosso
Friuli, Italy

MELLOW WINE STYLE

The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.

Varietal: Refosco Dal Peduncolo Rosso
Serving Temperature: 60.8ºF-64.4ºF
Food Pairings: Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

 

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Jan Harmsgat Pinot Noir

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Flat,Breads,With,Lamb,Meatballs,,Yogurt,,Cucumber,And,TomatoesGRILLED LAMB MEATBALLS WITH MINT YOGURT

INGREDIENTS:

  • 1 lb. ground lamb
  • 1 cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 ¾ tsp ground cumin
  • 1 ½ tsp kosher salt
  • few cracks fresh black pepper
  • ¼ cup + 1 tbs tbsp chopped parsley
  • 1 tsp ground coriander
  • 1 large egg, beaten
  • 3 ounces crumbled feta cheese
  • 8 lemon wedges, for serving
  • grilled pita, for serving
  • Mint-Yogurt Sauce:
    • 1 cup Greek yogurt
    • 2 cloves garlic, minced
    • 1 ½ tbsp lemon juice
    • 1 tbsp olive oil
    • 1/3 cup chopped mint
    • salt to taste

DIRECTIONS:

  1. Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
  2. For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
  3. Roll the meat into 16, two-tablespoon-sized meatballs.
  4. Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
  5. Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.

© Recipe courtesy of Kristan Raines from La Crema.

AUGUST WINE CLUB:

Mellow style logoJan-Harmsgat_Pinot-NoirJan Harmsgat
Pinot Noir
South Africa

MELLOW WINE STYLE

This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.

Varietal: Pinot Noir
Analysis: 13% alcohol / volume
pH: 3.75
VA: 0.64
VS02: 26 mg/L
TS02: 62 mg/L
RS: 2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

WINEMAKER’S NOTES
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Winery South Africa

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

Learn about our Memberships >