Alella Vinícola Costa Del Maresme

Skirt Steak

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

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

DIRECTIONS:

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

© Recipe courtesy of Grace Parisi of Food & Wine.

OCTOBER WINE CLUB:

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

Alella, Spain

MELLOW WINE STYLE

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

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

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

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

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Craftwork Old Vine Zinfandel

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

© Photo by Ciara Kehoe

Santa Maria Style Tri-Tip

INGREDIENTS:

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

DIRECTIONS:

  1. Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help contain the rub spices). Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
  2. Cover the roast with foil or plastic wrap and let it sit at room temperature for an hour to take the chill off and allow the rub to work its magic on the roast.
  3. Prepare your grill for hot direct heat on one side, and indirect heat on the other. 
  4. Sear the roast for 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
  5. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
    – Note: If you are using a gas grill with a top rack, it is recommend to place the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
    – If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
    – Try to maintain a grill temperature of 250°F to 300°F.

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

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

© Recipe courtesy of Elise Bauer of Simply Recipes.

SEPTEMBER WINE CLUB:

Craftwork_Silhouette_NV_Zinfandel_transpMellow style logoCraftwork
Old Vine Zinfandel

Monterey County, California

MELLOW WINE STYLE

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

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

 

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

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

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Casas del Toqui Barrel Series Pinot Noir

Simple Spaghetti Carbonara

pasta-carbonara_Chelsie Craig

© Photo by Chelsie Craig at Bon Appétit

INGREDIENTS:

  • 3 tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni

DIRECTIONS:

  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1 x ¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

© Recipe courtesy of Claire Saffitz from Bon Appétit

MARCH WINE CLUB:

Mellow style logoCasas-Toqui-Pinot-NoirCasas del Toqui
Barrel Series Pinot Noir

Cachapoal Valley, Chile

MELLOW WINE STYLE

The Barrel Series Pinot Noir is ruby red in color with medium intensity. It has an elegant nose, with aromas of red berries and a hint of vanilla. The palate is soft, with good balance and a long finish.

Varietal: 100% Pinot Noir
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 6 months
Closure: Screw cap
Pairing: Serve between 57.2ºF-60.8ºF with pasta or a variety of cheeses

Vincent Johnson

© Photo of Vincent Johnson

Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. The majority of Casas del Toqui’s vineyards are located in Alto Cachapoal, about 100 kilometers south of Santiago. Here, the alluvial soils and the Mediterranean climate provide ideal conditions for grapevines. 

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January Cheese Club: Iowa

Cheese ClubBlumenkäse
Switzerland

An alpine cheese covered with wildflowers from the meadows of Switzerland. This floral beauty isn’t just pretty on the outside, it’s packed with flavors of French onion soup and sweet carrots on the inside. The rind is decorated in a long list of herbs and flowers, including: winter savory, dill, garlic, caraway, lovage, marjoram, mint, leek, chive, parsley, juniper berries, onion, marigolds, cornflower, roses, and strawberry leaves. 

WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Chardonnay, Viognier, Bubbles or Fruity Red Wines; for beer, look for something Hoppy and Bitter, such as an IPA.

WINESTYLES: Crisp, Fruity, and Bubbly
BEERSTYLES:
Hoppy and Bitter

Blumenkases


Marcel Petite
Sagesse 24-Month Comté
France

Selected by Essex St. Cheese Co., Sagesse Comté (formerly “Symphony”) represents the highest level a wheel of Comté can achieve at Marcel Petite; only 2% of all production reaches this point. Sagesse Comté is selected in line with the Essex flavor profile, but is bigger and broader in taste with a darker paste and immense tyrosine crystallization. This is an unpasteurized cows’ milk cheese with a powerful depth of flavor, similar to a great piece of dark chocolate. Sagesse Comté is available only once a year.

WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Champagne, aged Chardonnay, or Pinot Noir; for beer, look for something Malty & Sweet such as a Milk Stout.

WINESTYLES: Rich, Mellow, or Bubbly
BEERSTYLES:
Malty & Sweet

MarcelPetiteSagesse

© Photo by Comté Marcel Petite


Monthly Cheese ClubDon’t let your Wine Club go home alone!

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

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

September Premium Wine Club

Brew Cru Black Label Pinot NoirBREW CRU
Black Label Pinot Noir, Single Vineyard
Hemel-en-Aarde Ridge, South Africa

Bold wine Style logoBOLD WINE STYLE

Hemel-en-Aarde, a region known for producing world class cool climate wines, is synonymous with outstanding South African Chardonnay and Pinot Noir.   Influenced by a maritime climate it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season resulting in this medium bodied wine with classic elegance that exhibits both grace and power. 

This elegant wine shows prominent aromas of black cherries and raspberries with undertones of violets. It has a finely textured palate with silky tannins, strawberry and plum making way for slight savory notes by a fresh and vibrant finish.

Winemaker Bertus Fourie“In my 21 years of making wine, this is without a doubt the wine that best expresses typical Pinot Noir and the precision I’m after when it comes to fruity purity, fine tannins, overall balance and grace.  A non-forgiving and challenging grape to work with, but when the stars align it all comes together in the form of our maiden ‘Black Label’ release.” –  Bertus Fourie, Winemaker

Winemaking: Grapes were handpicked and only individually selected bunches were harvest at maximum flavor intensity. After both bunch and berry sorting on arrival at the winery, the grapes underwent a four-day pre-fermentation cold soak allowing for maximum fruit and color extraction. Four micro fermentations using a combination of whole bunch and whole berries fermentations were done to give depth and a full palate of aromas.  Alcoholic fermentation lasted approximately eight days after which it was pressed, settled, and transferred to barrel for malolactic fermentation. The wine was not racked from barrel only once over the 12-month maturation period, as preserving the freshness and fruit was key for the styles the team was looking to produce.

Appellation: Hemel-en-Aarde Ridge, South Africa
Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
pH: 3.49
TA: 5.51 g/l
Residual Sugar: 2.7 g/l
Aging: k
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

 

Benguela Cove Vinography Cabernet Franc bottleBenguela Cove Lagoon Wine Estate
Vinography Cabernet Franc
Estate Grown
Walker Bay, South Africa

Bold wine Style logoBOLD WINE STYLE

Vineyards: Walker Bay is making great inroad with Bordeaux varieties.  Nudged by the Bot River lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night.  A beneficial diurnal range aids in even ripening and complexity, ushering the development of delicate fruit notes, fine tannin structure and a bright acidity.  Cabernet Franc enjoys the nuances of the climate, resulting in small, concentrated berries

Character: At the outset, this Cabernet Franc appears to be reserved. Decanting is advised to enjoy the full flavor spectrum. Varietal characteristics like black cherry, salted licorice, cinnamon, dark chocolate and hints of potpourri is framed with cooler notes of Greek Oregano, graphite and cedar.  An earthiness prevails as bold fruit envelopes your whole mouth.  Mad with focus, clarity and the intention to age.

Johann Fourie Winemaker

Winemaker Johann Fourie

Personality: This wine is the quintessential balancing act of fruit, tannin and acidity with absolute persistence. Commanding yet sophisticated, this Cabernet Franc fulfills the aim of producing a cool-climate wine that was picked at the proper ripeness level and still portrays that old world benchmarks finesse and elegance.

In the Cellar: Grapes were handpicked at optimal ripeness, followed by bunch and berry sorting. A four day cold soak allowed for maximum flavor and extraction and another seven days post fermentation maceration added even more depth of color.  The juice was inoculated, followed by gentle punch downs twice a day. After alcoholic fermentation, it was pressed, settled and transferred to barrel for malolactic fermentation where it was kept until prior to bottling.

Pairing: Braised lamb shoulder, beef bourguignon, or Puttanesca pasta.

Appellation: Walker Bay, South Africa
Varietal: Cabernet Franc
Analysis: 14.34% alcohol / volume
pH: 3.49
TA: 5.83 g/l
Residual Sugar: 2.77 g/l
Maturation: 22 months in 40% new French oak barrels
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

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September Wine Club Pairing Recipe

Red Kuri Squash Soup

© Con Poulos

Red Kuri Squash Soup

  • 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
  • 1/2 medium onion, coarsely chopped
  • 1 bay leaf
  • 1 medium fennel bulb, cored and cut into thin wedges
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Chopped toasted pecans and small marjoram leaves, for garnish

DIRECTIONS:

  • Preheat the oven to 375°F.  In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
  • Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
  • Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
  • The soup can be refrigerated overnight, reheat gently.
  • Pairs well with strawberry or cinnamon inflected Pinot Noir
  • © Photo by Con Poulos. © Recipe by Alice Waters of FoodandWine.com

SEPTEMBER WINE CLUB:

Brew Cru Pinot NoirMellow style logoBREW CRU
Pinot Noir
Cape South Coast, South Africa

MELLOW WINE STYLE

Walker Bay, a region known for producing world-class, cool climate wines, is rapidly becoming synonymous with outstanding South African Pinot Noir. With its close proximity to the ocean, it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season, resulting in this medium-bodied wine with classic elegance that exhibits both grace and power. 

This elegant wine shows prominent aromas of wild cherries and raspberries with earthy undertones.  It has a finely textured palate with silky tannin and strawberry, making way for slight savory notes, followed by a fresh and vibrant finish.

Appellation: Walker Bay, Cape South Coast, South Africa
Varietal: 100% Pinot Noir
Analysis: 13.4% alcohol / volume
pH: 3.57
TA: 5.63 g/l
Residual Sugar: 2.4 g/l
Aging: 9 months French oak
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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 >

 

November Wine Club pairing recipe

Roasted Mushrooms with Herbs

Roasted MushroomsNice side dish with Thanksgiving turkey and the perfect pairing for Bourgogne Rouge.

INGREDIENTS:
• ¾ pound cremini mushrooms, washed and sliced
• ¼ pound shiitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• ¼ cup olive oil
• ½ cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish

DIRECTIONS:
• Heat the oven to 475°F.
• Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.  © Photo and recipe courtesy of Faith Durand at TheKitchn.com

November Wine Club bottle imageMellow style logoMasion L’Envoyé
Bourgogne Rouge
Pinot Noir
Burgundy, France

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of terroir and winemaking styles. Côte d’Or is Burgundy’s ‘golden slope’ that is a south-east facing escarpment with an essential aspect in this continental climate. A cold, wet summer provided a slow start to the season. Grapes were hand-picked in mid-September and matured in neutral French oak for 12 months to meld flavors and preserve fresh aromatics without imparting dominant oak.

Mark Tarlov - Co Founder“Sourced from three growers situated around Beaune and the Hautes Cote plus a component of 1’er Cru Savigny ‘les Marconnects’. Raspberry aromas, hints of clove, and classic floral perfumes lead, followed by crunchy red fruits, silky grape tannins and a nervy, acid backbone. Begs for charcuterie.” – Mark Tarvlo, Co-Founder

Appellation: Côte d’Or, Burgundy, France
Varietal Blend:  100% Pinot Noir
Analysis: 13.0% alcohol / volume; 3.3 pH; 5.4 g/l Total Acidity
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine