Schwarz A Lita Schwoaz Rot

Posted on October 23, 2026 by WineStyles Tasting Station

NOVEMBER WINE CLUB:

Schwarz Vineyards
A Lita
Schwoaz Rot
Burgenland, Austria

MELLOW WINE STYLE

Deep ruby-garnet with violet reflections. Inviting aromas of red forest berry preserves, ripe heart cherry, and hints of mandarin zest lead into a fresh, juicy palate. Bright cherry and wild berry fruit are accented by lively acidity, a subtle citrus lift, soft tannins, and a clean, fruit-driven finish.

WINE DETAILS:

Varietals: 100% Zweigelt
Alcohol: 13.0% alcohol / volume
Residual Sugar: 1.3 g/L
Appellation: Andau, Burgenland, Austria
Accolades: 91pts Falstaff
Aging: Stainless steel tanks
Food Pairings: Pairs well with grilled sausages, roast chicken, pork tenderloin, schnitzel, burgers, pasta, mushrooms, roasted vegetables, and semi-aged cheeses.

WINEMAKER NOTES:
Schwoaz Rot is Weingut Schwarz’s vibrant, everyday expression of Zweigelt, crafted from estate vineyards in Andau, Burgenland. Produced exclusively in stainless steel, it showcases the variety’s bright fruit, freshness, and lively character without the influence of oak. It is an approachable, versatile red that delivers purity, balance, and effortless drinkability.

VINEYARD NOTES:
Andau is the warmest place in Austria and blessed with the most hours of sunshine. Sun, warmth, and barren gravelly soils offer ideal conditions for ripe, full-bodied, harmonious red wines as well as round, robust white wines. Where the Alps end and the Pannonian Plain begins lies the Leitha Mountains. The strengths of both geographical regions are reflected in the soil and climate: primary rock soils meet clay and Leitha limestone. The gentle hills protect against cool westerly winds and create an almost Burgundian climate. The cooler Leitha Mountains are characterized by pure minerality thanks to their slate and gneiss soils, combined with clay and the unique “Leitha limestone”. The wooded hills of the Leitha Mountains create a microclimate that preserves the vibrant fruit aromas. In the vineyard, during the harvest, the team uses refrigerated trucks from the butcher shop to cool the grapes on site as quickly as possible and prepare them for the subsequent multi-day cold maceration.

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>

One-Pan Roast Chicken with Vegetables

INGREDIENTS:

6 skin-on, bone-in chicken thighs
kosher salt and black pepper
¼ cup olive oil
1 pound baby Yukon Gold potatoes, scrubbed and cut in to 1-inch chunks
10 cloves of garlic
10 pearl onions
7 sprigs of fresh thyme, leaves stripped, plus 6 sprigs
2 parsnips, peeled and sliced 1-inch thick
1 lemon, thinly sliced

DIRECTIONS:

Preheat the oven to 425°F.
Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coasted in oil, 2 minutes.
Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

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Schwarz A Lita Schwoaz Weiss

Posted on October 23, 2026 by WineStyles Tasting Station

NOVEMBER WINE CLUB:

Schwarz 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

Lemon 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:

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.
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.
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.
Add the 1 cup orzo pasta and cook for another 2 minutes.
Add the ¼ cup white wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
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.
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.

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November Wine Club Pairing Recipe

Posted on October 23, 2026 by WineStyles Tasting Station

NOVEMBER WINE CLUB:

Schwarz Vineyards
Neusiedlersee
Zweigelt DAC
Burgenland, Austria

BOLD WINE STYLE

Deep ruby garnet with violet reflections. Aromas of blackberry, black cherry and wild forest berries are layered with delicate smoky spice and toasted oak. The palate is juicy and elegant, revealing fine tobacco nuances, ripe cherry fruit, supple tannins and a lingering, spice-driven finish.

WINE DETAILS:

Varietals: 100% Zweigelt
Alcohol: 13.0% alcohol / volume
Residual Sugar: 1.3 g/L
Appellation: Neusiedlersee DAC, Burgenland, Austria
Accolades: 90pts Falstaff
Aging: 12 months in used French barrriques
Food Pairings: Pairs well with grilled steaks, roast duck, braised short ribs, pork tenderloin, mushroom risotto, charcuterie, pasta dishes, and aged Alpine cheeses.

WINEMAKER NOTES:
Many of Schwarz wines derive their special charm from the combination of different vineyard sites. Most vines are more than 25 years old, some even older than 50 years. The vines need a balance, which is achieved through the use of compost and mechanical weed control. To produce the best wines today, Schwarz draws on both proven techniques of the past and innovative technology of the future. Red wines are fermented spontaneously, while yeast is used for some of the white wines. Most fermentations are temperature-controlled, and their philosophy regarding SO2 (sulfur dioxide) is “as much as needed.” As with cooking or other matters of the heart, much of winemaking is also done instinctively.

Hans and Michael Schwarz

Apple Cider Braised Pork Shoulder with Roasted Garlic Whipped Butter

INGREDIENTS:

• 3–4 pounds boneless half pork butt roast, cut into 3–4 large pieces

• 8–10 cloves garlic, sliced in half lengthwise

• 2 tablespoons grapeseed oil

• 1 1/2 cups apple cider

• 1/2 cup chicken broth

• 1/4 cup organic apple cider vinegar

• 2 tablespoons dijon mustard

• 1 large red onion, thinly sliced

• 3 medium Granny Smith apples, peeled, cored, & cut into 1/2-inch thick slices

• kosher salt & ground black pepper, to season

ROASTED GARLIC WHIPPED BUTTERNUT SQUASH:

• 1 small butternut squash (roughly 2 pounds), quartered lengthwise & deseeded

• 1 head garlic

• 1 teaspoon grapeseed oil

• 2–3 tablespoons unsalted butter, cut into tablespoons

• kosher salt & ground black pepper, to season

DIRECTIONS:

Preheat the oven to 325°F, ensuring a rack is positioned in the center of the oven. Gather ingredients, prepping & measuring according to the ingredients list, above.
Stud the pork with garlic: Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Generously season the pork with 1 tablespoon kosher salt & ground black pepper as desired.
Sear the pork: Add the grape seed oil to a large, heavy-bottomed, oven-safe pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Work in batches, as needed, to avoid overcrowding the pot (which prevents browning). Cook 3-4 minutes per side, until deeply browned.
Braise the cider pork: Add the apple cider, chicken broth, apple cider vinegar, & Dijon mustard to a large liquid measuring cup or bowl, whisking to combine. Carefully pour the apple cider brining liquid into the pot with the pork. Bring the mixture to a boil, then cover the pot & transfer to the oven. Cook for 2 1/2 – 3 hours, until the cider braised pork is fall-apart tender. About 30 minutes before you’re ready to shred the pork, remove the pot from the oven & stir in the sliced onion & apples. Cover & return to the oven for 20-25 minutes, just until the onions & apples are softened.
Optional: Roasted butternut squash & garlic: If preparing the whipped roasted garlic butternut squash, place the squash on a small sheet pan. Chop just the top off of the head of garlic, revealing its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, lightly drizzling with oil & seasoning with a pinch kosher salt & ground black pepper before you seal the foil, completely encasing the garlic in foil. Set the foil-wrapped garlic on the sheet pan with the butternut squash. Transfer to the oven to bake alongside the apple cider braised pork for 2 1/2 – 3 hours, or until the squash is very tender. (Note: The garlic will roast in about 45 minutes, so set a timer to remove from the oven at that point)
Optional: Whipped roasted garlic butternut squash: Once the squash is very tender, remove the sheet pan from the oven. Carefully scoop the squash into a food processor. Add in the roasted garlic cloves (the cloves should squeeze out of the head very easily) & butter. Run the food processor until the mixture is smooth & creamy. If needed, pour in a splash of chicken broth to loosen up the mixture as needed to reach desired consistency. Stir kosher salt & ground black pepper, to taste – start with 1/2 teaspoon & go from there.
Finish the cider braised pork: Once the pork is tender, remove the pot from the oven. Carefully transfer the pork to a plate or cutting board. Use tongs or two forks to shred the pork into bite-sized pieces.
Serve: Spoon the whipped roasted garlic butternut squash over a plate. Top with cider braised pork, softened apples & onions, & braising jus as desired. Enjoy!
Alternate Slow Cooker method:
Prep the recipe according to Steps 2-5, above, assembling the cider braised pork in your slow cooker or crockpot. Slow cook on high for 4-5 hours or on low for 7-8 hours until the pork is fall-apart tender. Complete the recipe according to Step 8, above, & serve. If your slow cooker has a searing/browning feature, you can use it to cook this entire cider braised pork recipe (Steps 2-5, 8) in the slow cooker.

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Two Mountain Winery Show Pony

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two 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

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.

Caramelized 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:

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.
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

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two 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:

Butternut 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

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two 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.

Mushroom 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:

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.
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.
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.
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

Posted on October 28, 2024 by mcginnessalex

Schramsberg 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:

In 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.

Bieler 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.

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Pomar Junction Vineyard Cabernet Sauvignon Reserve

Posted on October 24, 2024 by mcginnessalex

NOVEMBER WINE CLUB:

Pomar 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

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:

Cut beef into 1-inch pieces and season with salt and black pepper.
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.
Preheat oven to 400° Fahrenheit.
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.
Transfer the mixture to a food processor and add olives (make sure there are no pits in them). Process until smooth-ish.
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.
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.
Transfer the parcel onto a baking tray lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
Bake in a preheated oven at 400º Fahrenheit for 10-15 minutes or until the pastry is puffed and golden brown.
Best served warm with a dipping sauce of your choice.

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November Wine Club Pairing Recipe

Posted on October 24, 2024 by mcginnessalex

NOVEMBER WINE CLUB:

Pomar 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 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:

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.
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.

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Skylark Red Belly

Posted on October 26, 2023 by mcginnessalex

Roasted 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.

NOVEMBER WINE CLUB:

Skylark
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

Join 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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Schwarz Vineyards A Lita Schwoaz Rot Burgenland, Austria

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Schwarz Vineyards A Lita Schwoaz Weiss Burgenland, Austria

Lemon Shrimp Orzo

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Schwarz Vineyards Neusiedlersee Zweigelt DAC Burgenland, Austria

Apple Cider Braised Pork Shoulder with Roasted Garlic Whipped Butter

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Two Mountain Winery Show Pony Red Blend Yakima Valley, Washington State

Caramelized Onion, Apple and Bacon Flatbread Pizza

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Two Mountain Winery Sauvignon Blanc Yakima Valley, Washington State

Butternut Squash Gratin

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Two Mountain Winery Merlot Yakima Valley, Washington State

Mushroom and Lentil Ragù

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Schramsberg VineyardsMirabelle Blanc de BlancsChardonnayNorth Coast, California

Bieler Family WinesBottlerocket SpritzRosé, Blood Orange, BotanicalsColumbia Valley, Washington

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NOVEMBER WINE CLUB:

Pomar Junction Vineyard & WineryCabernet Sauvignon ReservePaso Robles, California

Try this wine with the following recipe…

Beef Wellington Bites

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NOVEMBER WINE CLUB:

Pomar Junction Vineyard & WineryGSM The CrossingPaso Robles, California

Try this wine with the following recipe…

Slow-Roasted Cherry Tomato Bruschetta

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Roasted Balsamic Brussels Sprouts

NOVEMBER WINE CLUB:

SkylarkRed BellyMendocino CountyNorth Coast, California

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Schwarz Vineyards
A Lita
Schwoaz Rot
Burgenland, Austria

Schwarz Vineyards
A Lita
Schwoaz Weiss
Burgenland, Austria

Schwarz Vineyards
Neusiedlersee
Zweigelt DAC
Burgenland, Austria

Two Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

Two Mountain Winery
Sauvignon Blanc
Yakima Valley, Washington State

Two Mountain Winery
Merlot
Yakima Valley, Washington State

Schramsberg Vineyards
Mirabelle Blanc de Blancs
Chardonnay
North Coast, California

Bieler Family Wines
Bottlerocket Spritz
Rosé, Blood Orange, Botanicals
Columbia Valley, Washington

Pomar Junction Vineyard & Winery
Cabernet Sauvignon Reserve
Paso Robles, California

Pomar Junction Vineyard & Winery
GSM The Crossing
Paso Robles, California

Skylark
Red Belly
Mendocino County
North Coast, California