Tag Archives: November wine club

Two Mountain Winery Show Pony

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NOVEMBER WINE CLUB:

Mellow style logoTwo-Mountain_Show-Pony-bottleTwo Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

MELLOW WINE STYLE

Show Pony is a favorite among friends, family, and horse lovers (obviously). Show Pony is a red blend that varies from year to year, but is generally Cabernet Sauvignon/Cabernet Franc-based. Rich aromas of perfectly baked cherry, a dash of coriander, dried Eucalyptus, and coffee grounds are immediately pursued by cola flavors, fresh fig & bakers’ chocolate with a touch of lingering soft tannins leave your mouth salivating for more.

WINE DETAILS:

  • Varietal: 48% Cabernet Sauvignon, 23% Cabernet Franc, 18% Tempranillo, 13% Other
  • Alcohol: 13.8%
  • pH: 3.67
  • TA: 6.5
  • Vineyard: Copeland Vineyard, Mary Evelyn Vineyard, Portteus Vineyard, Marcela Vineyard
  • Barrel Aging: 22-30 months (83% French, 12% American, 5% other | 39% new, 16% 1-2 use, 45% neutral)
  • Production: 391 cases
Two Mountain Rawn brothers in the vineyard with their dogs

Rawn brothers

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.

apple-bacon-pizza-blogCaramelized Onion, Apple and Bacon Flatbread Pizza

INGREDIENTS:

  •  For the flatbread:
    •  1 cup (128 grams) all-purpose flour
    •  ⅛ teaspoon baking powder
    •  ⅛ teaspoon baking soda
    • ¼ teaspoon salt
    •  ¼ cup (32 grams) plain yogurt, room temperature
    •  ¼ teaspoon granulated sugar
    •  1 ½ tablespoons vegetable oil
    •  ¼ to ⅓ cup (59 to 78 ml) water
    •  olive oil for brushing onto dough
  •  For the toppings:
    •  1 teaspoon olive oil
    •  2 teaspoons butter, unsalted
    •  3 cups (330 grams) yellow onion, halved and sliced
    •  pinch of salt
    •  1 ½ cups (98 grams) fontina cheese, grated
    •  1 medium red apple, thinly sliced
    •  4 slices cooked bacon, cut into large pieces
    •  Italian parsley, optional, finely chopped

DIRECTIONS:

  1. To make the flatbread:
    1. In a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don’t want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  2. To make the toppings (while the dough is resting):
    1. Cook the onions until they start to brown, about 30 minutes, stirring every 5 minutes. Add a pinch of salt and stir. When they start to brown, removed from the heat and set aside.
    2. Preheat oven to 500°F/260°C. Line a large baking sheet with parchment paper.
    3. Place the dough onto a lightly floured surface. Use your hands to shape into a rectangle. You can also make it round. Place the dough onto the baking sheet, brush with olive oil and bake for 5 minutes until it starts to turn brown (you don’t want it brown yet). If parts bubble up, don’t worry, they will flatten when you remove from the oven. If you’re using a dark pan, it will cook faster.
    4. Remove from the oven and add the toppings: grated cheese, onions, apples and bacon.
    5. Return to the oven and bake until the cheese is melted, about 8-10 minutes. Again, it will be faster if using a darker pan.
    6. Top with chopped Italian parsley (optional), slice and serve.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Culinary Ginger.

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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.

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November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Mellow style logoTwo Mountain Winery Merlot wine bottleTwo Mountain Winery
Merlot
Yakima Valley, Washington State

MELLOW WINE STYLE

This wine opens with beautiful oak, a little cocoa dust, a healthy dose of raw fig and a dash of briny/salty intrigue. The palate shows notes of lilac, bay leaf, cherry candy, roasted beet, black pepper, and cumin, with a soft, lingering mid-palate.

WINE DETAILS:

  • Varietal: 94% Merlot, 4% Tempranillo, 2% Cabernet Sauvignon
  • Alcohol: 13.9%
  • pH: 3.66
  • TA: 6.6
  • Vineyard: Copeland Vineyard, Schmidt Vineyard, Portteus Vineyard
  • Barrel Aging: 19 months (96% French, 4% American | 20% new, 39% 1-3 use, 41% neutral)
  • Production: 1,400

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.

mushroom lentil ragu plated dishMushroom and Lentil Ragù

INGREDIENTS:

  • 1 cup dried black lentils
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 ½ cups)
  • 1 medium yellow onion, chopped (about 1 ½ cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 4 teaspoons kosher salt, divided
  • 4 large garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 cup (8 ounces) dry red wine
  • 2 cups vegetable broth
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh oregano, plus more for garnish
  • ½ cup heavy cream
  • 2 ounces Parmigiano-Reggiano cheese, finely shredded (about ½ cup), plus more for garnish
  • Cooked polenta, for serving

DIRECTIONS:

  1. Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
  2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
  3. Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
  4. Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Food and Wine.

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November Bubbly Club: Iowa

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Bubbly Wine ClubMirabelle-Blanc-de-Blanc_bottleSchramsberg Vineyards
Mirabelle Blanc de Blancs
Chardonnay
North Coast, California

BUBBLY WINE STYLE

“The Mirabelle Blanc de Blancs has bright and fresh aromas of Pink Lady apple, lemon-lime and warm wheat toast intermingled with layers of apricot, baked pineapple, and toasted almonds. Its vibrant flavors of orange blossom, lemon zest and pear bring a tartness to the mid-palate that carries to a long, flavorful finish.” -Winemakers Sean Thompson, Jessica Koga and Hugh Davies

While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. It is also delicious with fried chicken, tempura and a variety of fried dishes. Serve with aged Gruyère or Comté, and as a counterpoint to semi-soft aged cheese.

Analysis: 12.6% alcohol / volume
Varietal: 100% Chardonnay
Appellation: North Coast, California
County Composition: 56% Napa, 42% Sonoma, 1% Mendocino, 1% Marin
Total Acidity: 6.2 g/mL
Residual Sugar: 9.0 g/mL
pH: 3.38
Barrel Fermentation: 23%

Production & Winemaking:
Mirabelle is Schramsberg’s multi-vintage brut sparkling wine. Twenty-five years into building an outstanding range of vintage dated sparkling wines, the Davies family set out to master the non-vintage or “multi-vintage” traditional method technique. A few years of experimentation would ultimately lead to the successful launch of Mirabelle Brut and Mirabelle Brut Rose in 1992. Starting in 2023, the Davies family, proprietors of Schramsberg Vineyards and Davies Vineyards, presents this exceptional bottling of the Mirabelle Blanc de Blancs.

Mirabelle Blanc de Blancs (white from whites) is made from Chardonnay, one of the classic three grape varietals used in champagne. This flavorful, bright bubbly exhibits the crisp acidity and vibrant apple/citrus fruit that is characteristic of cool climate Chardonnay. The grapes are grown in the unique pockets of California’s North Coast, including the Napa-Carneros, Sonoma Coast, Mendocino County, and Marin County. The fruit is hand-picked in the early morning hours at optimal maturity. Individual lot fermentations allow the winemakers to carefully select the components that make up the finished blend. After bottle fermentation and two years of aging en tirage, subsequent trials determine the ideal dosage to finish this lively, fruitful style.

About Schramsberg Vineyards:
SB-Script-LogoIn 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, they set out to make world-class sparkling wine in the true méthode champenoise style. Theirs was the first California winery to provide a Blanc de Blancs in 1965 followed by a Blanc de Noirs in 1967. Now their son Hugh Davies, who was born the same year the Davies arrived at Schramsberg, leads the winery’s management and winemaking team. Learn more here.
 
Photo and Information © Schramsberg Vineyards – All Rights Reserved

BottleRocket-Spritz-Blood-Orange-BottleBieler Family Wines
Bottlerocket Spritz
Rosé, Blood Orange, Botanicals
Columbia Valley, Washington

BUBBLY WINE STYLE

Chill, pop, and party! The Bottlerocket Spritz has a proprietary mix of botanicals with blood orange citrus added to the mix. The primary botanical is Gentian root, which is the main bitter in Campari and Aperol. The bitters counterbalance the red fruit and the bitterness is like red wine tannins.

Analysis: 9% alcohol / volume
Varietal: Sparkling Rosé – Botanicals and Blood Orange Citrus

Winemaker Notes:
Bottlerocket is a fruit, botanical and sativa terpene infused rosé spritz. Its full flavored yet delicately balanced between high tone red fruit, ripe blood orange, a touch of botanical bitter and just a kiss of sweetness. The sativa terpenes carry an herbal note but more importantly adds a gentle yet euphoric lift to the experience making it unlike other wines on the market. Bottlerocket Spritz is a one-of-a-kind ultra-premium wine cocktail that combines sparkling Rosé, Aperol spritz-like notes and a mood boost from the terpenes.

Crafted with Rosé that is sourced from dedicated, cool climate Rosé vineyards in Columbia Valley, Washington. The vineyards are at 1,100 feet elevation, which ensures gentle ripening and allows complex flavor development and natural acidity without much alcohol. The dynamic fruit and natural acidity helps with the long-term integrity of the wine.

Sativa terpenes harvested from fruits and vegetables (not hemp or cannabis) that include Beta caryophyllene, linalool, D-limonene create a gentle euphoric lift and mood boost to the experience. Just as mezcal and high-quality agave spirits give a slight lift to your buzz due to naturally occurring terpenes in agave, Bottlerocket delivers a similar alert and happy feeling. These terpenes also have a citrusy herbal flavor bringing a complexity and savory note to the blend.

Bottlerocket is just 9% alcohol by volume and carbonated to a Prosecco level. They use real fruit and botanicals and aren’t filtering or using preservatives beyond (just minimal S02) to ensure the most distinct full flavors, please expect a hazy hue.

Label:
Bottlerocket is inspired by energy and soul, and Bieler wanted the label to communicate movement and lift.  The label perfectly captures the euphorically delicious experience of Bottlerocket Spritz.

About Bieler Family Wines:
Bieler Family Wines, founded by Charles Bieler, brings together Old and New World winemaking influences, with a focus on Rosé that combines tradition and modernity. Bieler’s journey began with Chateau Routas in Provence, and he later launched Bieler Père et Fils—meaning “Father and Son”—honoring the legacy of his father and the origins of their journey in Provence. Emphasizing dry, complex Rosés, Charles partners with notable winemakers like Charles Smith and Joel Gott. Bieler crafts vibrant wines reflecting both heritage and innovation, intended for wine lovers seeking distinct, soulful flavors. Learn more here.

Photo and Information © Bieler Family Wines – All Rights Reserved

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Pomar Junction Vineyard Cabernet Sauvignon Reserve

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NOVEMBER WINE CLUB:

Bold wine Style logoPomar-Junction-Reserve-bottlePomar Junction Vineyard & Winery
Cabernet Sauvignon Reserve
Paso Robles, California

BOLD WINE STYLE

This Reserve Cabernet Sauvignon is a hand selection of three outstanding barrels from the Merrill’s Family estate vineyard. These barrels showed exceptional ripe blackberry and currant flavors and extraordinary mouth-feel. Two years in French Oak contributed to giving this wine excellent aging potential.

Varietal: 100% Cabernet Sauvignon
Analysis: 13.8% alcohol / volume
pH: 3.77
TA: 0.063 g/l
RS: 0.33%
Appellation: El Pomar District AVA, Paso Robles, California
Vineyard: Pomar Junction
Aging: 21 months
Cooperage: 35% new French oak
Winemaker: Jim Shumate

Winemaker Notes:
Made entirely from estate grown grapes, this Cabernet was handpicked from personally selected acres grown on extraordinary hillsides with limestone Linne Colado soils. The cool Templeton Gap breezes moderate summer temperatures producing extremely dark-colored yet smooth, elegant wines.

About the Winery:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

Try this wine with the following recipe…

Beef-Wellington-bites-blogBeef Wellington Bites

INGREDIENTS:

  • For the Beef Pieces:
    • 1 pound beef tenderloin
    • ½ teaspoon salt
    • ¼ teaspoon black pepper (or to taste)
    • 1 tablespoon olive oil
  • For the Mushroom Filling:
    • 1 tablespoon olive oil
    • ½ onion, minced
    • 2 cups finely chopped button mushrooms
    • 1 tablespoon regular soy sauce
    • black pepper, a generous pinch
    • 1 teaspoon dried oregano
    • ½ cup pitted black olives
  • For Beef Wellington Bites:
    • 1 pound puff pastry
    • mustard, to taste
    • 1 small egg, beaten

DIRECTIONS:

  1. Cut beef into 1-inch pieces and season with salt and black pepper.
  2. Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
  3. Preheat oven to 400° Fahrenheit.
  4. Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
  5. Transfer the mixture to a food processor and add olives (make sure there are no pits in them). Process until smooth-ish.
  6. Unfold/unroll puff pastry sheet and cut it into about 3 – 3½ inch squares. Spread some mustard in the center of each square, then spread some mushroom mixture over.
  7. Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don’t open during cooking.
  8. Transfer the parcel onto a baking tray lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
  9. Bake in a preheated oven at 400º Fahrenheit for 10-15 minutes or until the pastry is puffed and golden brown.
  10. Best served warm with a dipping sauce of your choice.

Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Appetizer Addiction.

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November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Bold wine Style logoPomar-Junction-GSM-bottlePomar Junction Vineyard & Winery
GSM The Crossing
Paso Robles, California

BOLD WINE STYLE

A classic Rhône blend and excellent food-pairing wine, this GSM has a floral nose with hints of black currant, black cherry, blueberry and a hint of leather and tobacco. A savory mouthfeel is supported by flavors of red and black fruits, sweet spices, with a finish of supple tannin.

Varietal: 46% Syrah, 27% Grenache, 27% Mourvèdre
Analysis: 14% alcohol / volume
pH: 3.60
RS: .35%
Aging: 19 months
Cooperage: 30% new French oak
Cases: 247
Winemaker: Jim Shumate
Food Pairing: Pairs well with tomatoes, garlic, and either game or domestic meats like duck, lamb, or beef.

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines.  The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as  “orchard” in Spanish.   As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts.  Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

About the Winery:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana Merrill and his wife Marsha, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here >

Try this wine with the following recipe…

Slow-roasted-tomato-bruschetta-blogSlow-Roasted Cherry Tomato Bruschetta

INGREDIENTS:

  • 1 ½ pounds cherry tomatoes (about 4 cups)
  • 6 medium garlic cloves
  • 5 thyme sprigs
  • 1 teaspoon fennel seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon sherry vinegar, ¾ cup extra-virgin olive oil, divided
  • ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
  • 4 ounces goat cheese log, softened
  • small fresh basil leaves

DIRECTIONS:

  1. Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and ¼ cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.

  2. Meanwhile, place baguette slices in a shallow baking pan, and drizzle with ¼ cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining ¼ cup oil, and sprinkle with basil leaves.

Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Southern Living.

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Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

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

DIRECTIONS:

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

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

NOVEMBER WINE CLUB:

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

MELLOW WINE STYLE

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

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

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

Information & Photos © Skylark Wine Company – All Rights Reserved.

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Skylark Orsi Vineyard Pinot Blanc

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Butternut Squash SoupButternut Squash & Apple Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2–3 cloves of garlic, minced
  • 1 Granny Smith apple, diced 
  • ½ tablespoon chopped fresh rosemary 
  • 1 teaspoon finely chopped fresh sage
  • 1 small butternut squash, peeled and diced (about 5–6 cups/800 g)
  • 1 13.5 ounce can of light coconut milk
  • 3 cups vegetable broth
  • Salt and black pepper, to taste

DIRECTIONS:

  1. Bring a large soup pot to medium-heat and add the oil (for oil-free add a splash of vegetable broth). Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes.
  2. Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
  3. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
  4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month.

© Recipe and Photo courtesy of From my Bowl. All rights reserved.

NOVEMBER WINE CLUB:

Crisp Wine StyleSkylark_Pinot_Blanc-wine-bottleSkylark
Orsi Vineyard Pinot Blanc
Mendocino County
North Coast, California

CRISP WINE STYLE

Light straw yellow. Aromas of green apple, lemon skin and tangerine. The palate is sleek and refined, with a mineral component lending structure to the fleshy fruits of apple and citrus. The beautiful interplay of fruit and acidity results in a silky fruit impression folding into a fresh and palate-cleansing finish. – Jeb Dunnuck, 90 points

WINEMAKING DETAILS:
This vintage is a beautiful rendition of Orsi Vineyard Pinot Blanc. The Skylark team has been farming this Mendocino vineyard with Berni Orsi since 2005, watching this heritage site deal with the fickle harvest weather with stubborn grace. The year began with a difficult flowering where frost reduced yields in April. Summer was warm but not hot until late August, when daily 100 degree temperatures scorched the North Coast. The grapes were picked on August 31, right before the heart of the heat spike, preserving natural acidity with plenty of phenolic ripeness. This vintage will be remembered as a small harvest in California with memorable wines – Orsi Vineyard Pinot Blanc will fit right in that category.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – All Rights Reserved.

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November Wine Club Pairing Recipe

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Mushroom-StuffingWild Mushroom Stuffing

INGREDIENTS:

  • 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
  • 10 tablespoons butter
  • 1 pound wild mushrooms
  • 2 shallots finely sliced
  • 2 ribs celery
  • 2 bunches green onions thinly sliced
  • ¾ cup chopped fresh Italian parsley
  • 2 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon chopped fresh thyme
  • 3 large garlic clove minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 2 cups chicken broth, divided
  • 4 ounces freshly grated Parmesan cheese

DIRECTIONS:

  • Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
  • Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
  • Generously grease a large baking dish.
  • Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
  • Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

© Recipe courtesy of What’s Gabby Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoSkylark_Las-Aves-wine-bottleSkylark Wine Company
Las Aves
North Coast, California

BOLD WINE STYLE

“Ruby red. Morello cherry with plum, cassis and savory herbs. The palate is pretty and expressive, with the textured fruits in seamless integration with the natural acidity. A chocolatey ripeness develops with aeration in the glass though nicely buffered by the fine-grained tannins. The balanced fruit profile and admirable structure suggest this vintage can be successfully cellared for at least 10 years.” – Jeb Dunnuck, 91 pts.

WINEMAKING DETAILS:
Las Aves is Skylark’s ode to the Priorat region in Spain, where some of the world’s finest Carignane is grown. After visiting Priorat, the Skylark team decided to create their own California-inspired version, featuring heritage vine Carignane vineyards in Mendocino. Starting in 2006, they started their partnership with Alvin Tollini at his Niemi Vineyard, which was planted in the 1950s. This vineyard site provides a glimpse into California wine history. With the addition of Syrah, Grenache, and Cabernet Sauvignon, Las Aves is their unique varietal blend of heritage vines with an Old World inspiration – only 250 cases were produced. The WineStyles team will be receiving the last of this vintage.

ABOUT SKYLARK WINE COMPANY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

John Lancaster

© Photo by Skylark Wine: John Lancaster

John Lancaster,Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by the Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. John resides in San Rafael with his wife and two daughters.

Robert Perkins

© Photo by Skylark Wine: Robert Perkins

Robert Perkins, Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

Information & Photo © Skylark Wine Company – All Rights Reserved.

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November Wine Club Pairing Recipe

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Stuffed,Mushrooms,With,Italian,Sausage,,Breadcrumbs,,Fresh,Sage,,Thyme,,AndStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoDaughters-sons-CabernetDaughters & Sons
Cabernet Sauvignon
Columbia Valley, Washington

BOLD WINE STYLE

An exceptional growing season, with a mild winter and a warm spring led to the growing season starting two weeks earlier than normal. This resulted in a long and slow growing season that allowed for great flavor development while retaining acidity and structure. It is recommend to drink this wine now.

Varietals: Cabernet Sauvignon
Analysis: 14.1% alcohol / volume
Total Acidity: 7.9 g/L
pH: 3.70
Region: Columbia Valley, Horse Heaven Hills
Aging: Aged for 16 months in French oak, no new barrels were used to ensure bright fruit characteristics

Information © Daughters & Sons – All Rights Reserved.

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