Tag Archives: November White Wine Club

Schwarz A Lita Schwoaz Weiss

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NOVEMBER WINE CLUB:

Schwarz Vineyards A lita Schwoaz Weiss wine bottleSilky styleSchwarz Vineyards
A Lita
Schwoaz Weiss
Burgenland, Austria

SILKY WINE STYLE

Medium yellow-green in color. Intense aromas of tropical fruit, grapefruit, citrus, and delicate white blossoms lead into a lively palate layered with ripe banana, mango, and juicy yellow orchard fruit. Bright acidity, refreshing minerality and a lingering finish.

WINE DETAILS:

  • Varietals: Sauvignon Blanc, Scheurebe, Chardonnay
  • Alcohol: 12.5% alcohol / volume
  • Appellation: Andau, Burgenland, Austria
  • Aging: Stainless steel tanks
  • Food Pairings: Pairs beautifully with grilled seafood, fresh oysters, sushi, ceviche, roast chicken, salads, asparagus, goat cheese, vegetable risotto, light pasta dishes, and Asian-inspired cuisine.

WINEMAKING NOTES:
Schwoaz Weiss is Weingut Schwarz’s fresh and vibrant white blend, combining Sauvignon Blanc, Scheurebe, and Chardonnay into an expressive, fruit-forward cuvée. Fermented and aged exclusively in stainless steel, it emphasizes bright aromatics, crisp acidity, and pure varietal character. It is an approachable, versatile white designed for everyday enjoyment.

Michael Schwarz protrait

Michael Schwarz

ABOUT SCHWARZ VINEYARDS:
Hans Schwarz’s career actually began as a butcher, hence his nickname, “The Butcher”. Hans is a true “Burgenlander”, meaning he is a hunter and a farmer who knows how to get things done with his hands as the generations before had taught him. With the exception of a small production of the house wine “Giovanni”, the Schwarz family primarily grew and sold their grapes to the local winegrower’s cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia. Learn more at Schwarz Wines>

lemon orzo shrimpLemon Shrimp Orzo

INGREDIENTS:

  • 1 pound shrimp (uncooked, peeled and deveined)
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons butter

1 shallot (minced)
  • 3 cloves garlic (minced)
  • 1 cup orzo pasta (uncooked)
  • ¼ cup white wine
  • 2 cups chicken broth (low sodium)
  • pinch saffron (optional)
  • 2 cups baby spinach leaves
  • 2 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
  • 2/3 cup feta (cubed)
  • 2 tablespoons fresh parsley (minced)
  • salt and pepper (to taste)
DIRECTIONS:
  1. Place 1 pound shrimp in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning and a pinch of salt and pepper; toss well to coat.
  2. Heat the remaining 1 tablespoon olive oil in a large high-sided skillet over medium-high. Add seasoned shrimp and cook 3-5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm.
  3. To the now empty skillet, add the 2 tablespoons butter. Once melted, add the 1 shallot, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the 3 cloves garlic and cook until fragrant, about 30 seconds.
  4. Add the 1 cup orzo pasta and cook for another 2 minutes.
  5. Add the ¼ cup white wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
  6. Add the 2 cups chicken broth and pinch saffron (if using) bring to a simmer. Cook, stirring occasionally, until orzo is just shy of al dente, about 8 minutes. Add the 2 cups baby spinach leaves and stir gently until wilted.
  7. Return the shrimp to the skillet along with the 2/3 cup feta, 2 tablespoons fresh lemon juice and zest, and 2 Tablespoons fresh parsley. Toss gently to combine. Season with salt and pepper, to taste. Enjoy!

VARIATIONS:

  • Autumn Twist – Add roasted butternut squash or sautéed mushrooms and thyme. Use sparingly so they don’t overwhelm the wine’s delicate fruit and acidity.
  • Wine substitution – If you’d rather skip the wine, replace it with extra broth and a splash of lemon juice. This way, you don’t miss out on its bright, tangy flavor.
  • Vegetable add-ins – Sauté chopped asparagus or zucchini with the aromatics or stir in green peas or chopped artichoke hearts when you add the spinach.
  • Shrimp substitute – If shrimp isn’t your thing, lemon orzo also tastes great with seared chicken, scallops, or salmon. Or, try chickpeas or white beans for a vegetarian version.
  • If you like a little heat – Add a pinch of red pepper flakes, cayenne pepper, or harissa paste while cooking the aromatics.
Information & Photos © Schwarz Wines – All Rights Reserved.
© Recipe courtesy of Platings and Pairings –  All Rights Reserved.

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Two Mountain Winery Sauvignon Blanc

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NOVEMBER WINE CLUB:

Silky styleTwo-Mountain_Sauvignon_Blanc-bottleTwo Mountain Winery
Sauvignon Blanc
Yakima Valley, Washington State

SILKY WINE STYLE

This Sauvignon Blanc rocks a tropical fruit medley of starfruit, kiwi, and golden pineapple with the faintest hint of fresh cut grass. Bursting with flavors of guava, passion fruit, overripe peaches and mango with just a touch of zesty anise, this refreshing white will all but compel you to reach for your sunnies and blast your favorite summer banger.

WINE DETAILS:

  • Varietal: 96% Sauvignon Blanc, 4% Semillon
  • Alcohol: 11.8%
  • Vineyard: Schmidt Vineyard, Marcela Vineyard, Loch Block
  • Aging: 100% stainless
  • Production: 1,099 cases

ABOUT THE WINERY:

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

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

squash-casserole-blogButternut Squash Gratin

INGREDIENTS:

  • 1 ½ – 2 pounds (680 g) butternut squash peeled and sliced into 1/8 inch thickness
  • 1 tablespoon olive oil
  • 2 tablespoons (28 g) butter
  • 2 leeks rinsed and sliced thinly
  • 1 cup (236 ml) heavy cream
  • 1 tablespoon minced garlic
  • ½ teaspoon nutmeg
  • Salt to taste
  • ½ teaspoon black pepper
  • ½ cup (66 g) gruyere cheese + 2 tablespoons more for topping
  • ½ cup (54 g) plain breadcrumbs
  • 15 sage leaves

DIRECTIONS:

  • Preheat oven to 375 °F (191 °C)
  • Peel the butternut squash and thinly slice them (about 1/8th inch thickness). When you get to the part with seeds, cut them in half and remove the seeds
    (1 ½ – 2 pounds butternut squash)
  • To a pan, heat the olive oil and butter. Add the leeks and garlic, a pinch of salt and sauté until the leeks turn soft. (2 tablespoons butter, 1 tablespoon olive oil, 2 leeks, 1 tablespoon minced garlic)
  • Add the cream, nutmeg, salt, pepper and let it cook for 2 minutes and switch off. (1 cup heavy cream,½ teaspoon nutmeg, salt to taste, ½ teaspoon black pepper)
  • Grease a 10-inch baking pan preferably one that is shallow. Layer the butternut squash slices, so they overlap slightly in the bottom of the pan.
  • Top this with some leek-cream mixture, topped with some cheese. Now place another layer of butternut squash slices on top of the cheese and repeat it with cream and cheese. Do this so you have 3 layers. Now top with more cheese and breadcrumbs. (½ cup gruyere cheese + 2 tablespoons more for topping,½ cup plain breadcrumbs)
  • Cover the pan with foil and bake at 375 °F (191 °C) for 40 to 45 minutes covered.
  • Remove the foil and check if a knife inserted inside goes easily (to see if the squash is cooked)
  • Now bake again at 400 °F (204 °C) for 10 minutes until the top is slightly golden.
  • Remove and top with some fried sage leaves. To fry the sage leaves, simply fry them in butter or oil for 15-20 seconds until crispy. (15 sage leaves)

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Table for Two.

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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