Tag Archives: October wine club

Martellotto Sospiro Chardonnay

Posted on by

OCTOBER WINE CLUB:

Rich WineStylesMartellotto Winery Sospiro ChardonnayMartellotto Winery
Sospiro
Chardonnay
Sta. Rita Hills, California

RICH WINE STYLE

Brilliant straw-gold with a glistening, mirror-bright clarity, classic and polished appearance. Inviting aromas of buttered toast, baked pecans, toasty oak, and sweet vanilla.  Creamy and buttery on the palate with a vibrant tension and nerve that makes the lips pucker. Long, expressive finish defined by a glistening purity of flavor and classic Chardonnay character.

WINE DETAILS:

  • Varietals: 100% Chardonnay
  • Alcohol: 13.3% alcohol / volume
  • Appellation: Sta. Rita Hills of Santa Barbara, California
  • Soil: Sandy/Clay loam
  • Farming: Sustainable
  • Aging: 12 months in French oak (20% new)
  • Pairings: Creamy mushroom dishes, herb-roasted chicken, salmon, garlic butter seafood, fall vegetables and soft cheeses.

WINEMAKING NOTES:
There is a moment when a great wine stops you mid-sentence. In Sta. Rita Hills, cold Pacific winds push through the mountains every afternoon, forcing the fruit to develop extra ordinary depth and natural acidity that warmer regions simply cannot replicate.  Sospiro is grown here. Aged twelve months in French oak. Rich without being heavy.  Fresh without being thin.

ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

Creamy chicken ParmesanCreamy Parmesan Garlic Mushroom Chicken

INGREDIENTS:

  • 4 boneless, skinless chicken breasts (about 2 pounds total), pounded ½ inch thick
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 10 ounces cremini mushrooms, thinly sliced
  • ½ medium yellow onion, diced
  • ½ teaspoon kosher salt, plus more for seasoning
  • ¼ teaspoon freshly ground black pepper, plus more seasoning
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk
  • ½ cup low-sodium chicken broth
  • ½ cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
  • 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
  1. Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  2. Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches if necessary, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip with tongs and sear the other side until browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
  3. Reduce the heat to medium and melt the butter in the skillet. Add the mushrooms, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally until tender, about 7 minutes. Add the flour, stir to evenly coat the vegetables, and cook for 1 minute.
  4. Stir in the half-and-half or milk and broth until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. Sprinkle with additional Parmesan and the parsley before serving.
Information & Photos © Martellotto Winery – All Rights Reserved.
© Recipe courtesy of The Kitchn.com –  All Rights Reserved.

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 and 15% off encore purchases of Wine Club wines.

Learn about our Memberships >

October Wine Club Pairing Recipe

Posted on by

OCTOBER WINE CLUB:

Bold wine Style logoMartellotto Sotto Voce Cabernet Franc wine bottleMartellotto Winery
Sotto Voce
Cabernet Franc
Santa Ynez Valley, California

BOLD WINE STYLE

Beautifully expressive Cabernet Franc, offering a highly refined and structured character.  Aromas of wild herbs, bay leaf, and fresh spearmint layered over ripe cherry fruit and hints of dark chocolate. Structured and refined palate with firm, textured tannins providing excellent grip.  Long, savory finish carried beautifully by a vibrant and driving acidity.

WINE DETAILS:

  • Varietals: 100% Cabernet Franc
  • Alcohol: 14.5% alcohol / volume
  • Soil: Sandy/Clay Loam
  • Farming: Sustainable
  • Appellation: Happy Canyon of Santa Barbara, California
  • Production: 40 barrels
  • Accolades: 94 pts Decanter
  • Aging: 18 months in French oak (25% new)
  • Pairings: Pour a glass alongside hearty fall dishes like herb-roasted beef, lamb, mushrooms or rustic Italian fare. The earthy flavors complement Cabernet Franc’s vibrant fruit, structured tannins and lively acidity.

WINEMAKER NOTES:
Rooted in Italian tradition and crafted with Californian heart, Happy Canyon Cabernet Franc is a masterful blend of elegance and boldness.  Greg Martellotto’s unique winemaking vision shines through, marrying vibrant red fruits with subtle herbal notes and a touch of smoky complexity.  Aged patiently to develop a graceful structure and lingering finish, this wine sings with the rhythm of la buona tavola – a celebration of life, friendship, and great taste.

VINEYARD NOTES:
Happy Canyon of Santa Barbara is a new, small AVA that was established in 2009.  Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.

“The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are ideal for the production of distinctive, pedigreed wines of the highest level. Best of all, with few exceptions, these wines remain under the radar and very fairly priced relative to global peers.” —Antonio Galloni, Vinous Media

ABOUT MARTELLOTTO:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.

A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.

roasted pan beef tenderloin

Sheet Pan Beef Tenderloin with Mushrooms and Brussel Sprouts

INGREDIENTS:

  • 2 cloves garlic
  • 2 tablespoons fresh parsley leaves, plus more for serving
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh sage leaves
  • 3 tablespoons olive oil, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 (3-pound) center-cut beef tenderloin
  • 1 pound Brussels sprouts
  • 8 ounces cremini or white button mushrooms
  • 2 large shallots
  • 1 medium lemon
  • 2 tablespoons finely grated Parmesan cheese
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared horseradish

DIRECTIONS:

  1. Place 2 garlic cloves, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh thyme leaves, and 1 teaspoon fresh sage leaves in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 7 times until finely chopped. Add 1 tablespoon of the olive oil, 1 tablespoon Dijon mustard, 1 teaspoon of the kosher salt, and ¼ teaspoon black pepper, and pulse 1 to 2 times until combined into a paste.
  2. If needed, trim a 3-pound beef tenderloin of surface fat and silverskin. Pat the tenderloin dry with paper towels, then rub the herb paste over the entire roast. Place in the center of an ungreased rimmed baking sheet and set aside at room temperature for 30 minutes to 1 hour. Meanwhile, prepare the vegetables and make the sauce.
  3. Prepare and place the following in a large bowl: Trim and halve 1 pound Brussels sprouts, halve or quarter (if large) 8 ounces mushrooms, and halve and thinly slice 2 large shallots. Finely grate the zest of 1 lemon, grate 2 tablespoons Parmesan cheese, and place together in a small bowl. Thinly slice ½ the zested lemon and set aside for serving. Refrigerate everything until ready to use.
  4. Juice the remaining lemon half until you have 1 tablespoon juice and place in a small bowl. Add ¼ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon prepared horseradish, and ½ teaspoon kosher salt, and whisk to combine. Cover and refrigerate until ready to serve.
  5. Arrange a rack in the middle of the oven and heat the oven to 425°F.
  6. Add the remaining 2 tablespoons olive oil and 1/2 teaspoon kosher salt to the Brussels sprouts mixture, and toss to combine. Transfer to the baking sheet and arrange in an even layer around the beef tenderloin.
  7. Roast until an instant-read thermometer inserted into the center of the tenderloin registers 125 to 130°F for medium-rare, 25 to 30 minutes.
  8. Transfer the tenderloin to a clean cutting board, cover loosely with aluminum foil, and set aside to rest for 10 minutes. Continue roasting the vegetables until tender and browned on the bottom, about 5 minutes more. Sprinkle the vegetables with the lemon zest and Parmesan cheese and toss to combine.
  9. Slice the tenderloin and serve with the roasted vegetables and lemon-horseradish sauce. Garnish with the lemon slices and chopped parsley, if desired.
  10. NOTE: The herb paste can be made, rubbed on tenderloin, and refrigerated up to 1 day in advance. Let the tenderloin sit a room temperature for 30 minutes to 1 hour before roasting.

© Information and photos Martellotto Winery – All Rights Reserved.
Recipe courtesy of © The Kitchn– All Rights Reserved.

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 and 15% off encore purchases of Wine Club wines.

Learn about our Memberships >

October Sweet Club: Iowa

Posted on by

Sweet Wine ClubTrincheri-vermouth-rosso-bottleTrinchero Family Estates
Trincheri
Rosso Vermouth
St. Helena, California

NECTAR WINE STYLE

Bittersweet and deeply aromatic. A brooding blend of 19 botanicals from a month long cold extraction process. Crafted from Barbera & Chardonnay grapes and fortified with Brandy, the botanical blend features: Roman Artemisia, Cinchona Bark, Ginger Root, Burmannii Cinnamon, Whole Clove and Nutmeg, Orange & Lemon Peel, Vanilla Bean and Star Anise.

ABOUT THE WINERY:
Trinchero Family Estates has been making premium wine in Napa Valley since 1948. The founder, Mario Trinchero, was born in the prestigious Piedmont Italy wine region, immigrated to New York City and became a bartender at the prestigious Waldorf Astoria® and Barbizon-Plaza® hotels, moved to Napa Valley to start a successful winery, and later created a distinguished vermouth for its tasting room. Today, Trincheri Vermouth celebrates the family’s heritage in Italy, New York, Napa Valley as well as craft cocktails everywhere. Learn more here.

Information & Photos © Trinchero – All Rights Reserved.

Cava-Jaume-Serra-Bouquet-Semi-Seco-bottleJaume Serra
Bouquet
Semi Seco Cava
Barcelona, Spain

NECTAR WINE STYLE

Bright and clean straw color with golden reflections. Small, continuous bubbles. The nose has intensity and elegance with hints of flowers and nuances of white fruits and citrus. The palate is well structured making it very pleasant and easy to drink. It has a very good length and a fresh and sweet finish at the same time.

Varietal: Macabeo, Xarel•lo, Parellada
Analysis: 11.5% alcohol/volume
Recommended serving temperature: 41º-42.8ºF
Pairing Recommendations: Very good with nuts, salads, grilled vegetables or desserts such as lemon pie.

ABOUT THE WINERY:
The vineyard origins date back to 1647, the year in which a place called El Padruell was built. A walled estate that since the 17th century had served as protection for an old farmhouse-fortress, which according to legend, had a passageway that connected it to the village. In 1986, it was inaugurated in Vilanova i La Geltrú and the construction of the winery and the planting of vineyards began. In 1997, the García Carrión family acquired the Jaume Serra winery. Jaume Serra is located on the top of a hill that slopes gently down to the Mediterranean Sea in Vilanova i La Geltrú (Barcelona), surrounded by 125 hectares of vineyards with Cabernet Sauvignon, Merlot, Tempranillo and Chardonnay varieties. Learn more here.

Information & Photos © Jaume Serra – All Rights Reserved.

Sweet ClubLove the Sweet Life?
“Wine” not try our Sweet Club!

Click here to learn more >

October Collector’s Club

Posted on by

Collectors Wine ClubOrin_Swift_Mercury_Head_bottleOrin Swift
Mercury Head
2023 Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The opaque core of the 2023 Mercury Head flashes with a neon crimson rim. Mesmerizing in the glass, the wine opens with notes of blackcurrant, Amarena cherry, California chaparral and an elegant kiss of oak. The palate is effusive with hints of ripe blue fruits, blood orange, dark chocolate and rhubarb, rich and layered as the wine continues to open. Fully integrated tannins are paired with an elegant and nuanced close of blackberry preserves and licorice.

Varietal: Cabernet Sauvignon
Appellation: Napa Valley, California
Alcohol: 15.5% alcohol / volume
Maturation: Aged 13 months in French Oak, 52% New

WINEMAKING NOTES:
An assembly of the finest Napa Valley Cabernet Sauvignon lots from the 2023 vintage, Mercury Head brings pure expression of the single varietal, nothing else blended in. Already proclaimed as one of the best vintages in Napa Valley history, 2023 not only produced fruit of the highest quality, but lots of it. A long, cool growing season allowed flavors to develop without any pressure to pick prematurely. Sourced from the Stagecoach, Morisoli, Indian Joe and Warnock vineyards, the 2023 Mercury Head is one to hold onto for decades.

Bold wine Style logoOrin_Swift_Papillon_bottleOrin Swift
Papillon
2022 Napa County Red Wine
Napa Valley, California

BOLD WINE STYLE

Pouring an opaque crimson core with a brooding cardinal rim, the 2022 Papillon opens with aromatic notes of ripe cassis, blackberry, coastal chaparral, cedar box and allspice. On entry, the palate continues many of the same notes from the nose—cassis, pluot, blueberry, boysenberry, shaved fennel bulb and a touch of earth. A round, weighty mid-palate effortlessly gives way to dusty, coating tannins—a pleasing texture—and finishing hints of barbecue tri-tip, Madagascar vanilla and toffee.

Varietal: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot & Petit Verdot
Appellation: Napa Valley, California
Analysis: 15.4% alcohol / volume
Maturation: Aged 13 months in French oak, 40% New

WINEMAKING NOTES:
A wine of juxtapositions, Papillon’s Napa Valley Bordeaux blend is comprised of all five varietals. French for ‘butterfly’, Papillon elicits an amalgamation of emotional responses; a delicate butterfly and the weathered hands of a farmer; a boisterous wine that also has an elegant side. Sourced from across Napa, much of the wine is made from the Stagecoach Vineyard with a small portion of fruit coming from just over the county line at the Monte Rosso Vineyard. Together, each varietal lends its own strengths and personalities to produce a blend hardly seen anymore today.

Our good friend and fellow winemaker, Greg Gorman, photographed the label. – Dave Phinney

ABOUT THE WINERY:
Established in 1998 by Dave Phinney, the name comes from Dave’s father’s middle name, Orin, and his mother’s maiden name, Swift. Though Dave grew up in California, it was in Italy where his obsession began. In 1995, what was originally billed as a semester studying abroad, turned into an immersion on all aspects of wine. By 1997, Dave was all in and landed his winery job at Robert Mondavi as a temporary harvest worker. He learned a lot, including that he wanted to make his own wine. The next year, with two tons of zinfandel and not much else, Orin Swift Cellars was born. Learn more here.

Photos and information © Orin Swift – All Rights Reserved.

Collectors Wine ClubLove to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

Domaine Des Orgnes Merlot

Posted on by

OCTOBER WINE CLUB:

Mellow style logoFT-MERLOT_LesOrgnes_Rhone-bottleDomaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

MELLOW WINE STYLE

Deep and intense red in color with an aroma of black fruits and hints of spices. The palate is well-balanced, round and very fruity.

WINE DETAILS:

  • Varietal: 100% Merlot
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Alluvial plain
  • Harvest: Mechanical
  • Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 7 to 10 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
  • Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
  • Serving Temperature: 59-63ºF
  • Food Pairings: Pumpkin pie, cold cuts platter and beef tournedos.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

pumkin-pie-blogPumpkin Pie

INGREDIENTS:

  • 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 15 ounce can canned pumpkin or fresh pumpkin puree
  • 12 ounce can evaporated milk

DIRECTIONS:

  1. Preheat oven to 425ºF
  2. In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
  3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
  4. Bake at 425ºF for for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
  5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tastes Better from Scratch.

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

Learn about our Memberships >

Domaine Des Orgnes Chardonnay Régal des Cigales

Posted on by

OCTOBER WINE CLUB:

FT-REGAL-DES-CIGALES-WHITE_LesOrgnes_Rhone-bottleSilky styleDomaine Des Orgnes
Régal des Cigales
Chardonnay
Côtes du Rhônes, France

SILKY WINE STYLE

Pale in color with emerald highlights. This wine has nose that highlights white fruits such as William pear and vine peach, then citrus fruits like pomelo. The palate is fresh, round and generous.

WINE DETAILS:

  • Varietal: 100% Chardonnay
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Rolles pebbles on limestone clay
  • Exposure: South east facing
  • Harvest: Mechanical in early morning
  • Vinification: Temperature between 57.2ºF-68ºF. The grapes are pressed on arrival. Settling then alcoholic fermentation in inox tanks with thermoregulation to ensure the preservation of the wine’s aromas.
  • Maturation: Aging on the fine lees in inox tanks during 6 months
  • Serving Recommendation: Serve at 42ºF
  • Food Pairings: Appetizers, fish, and goat cheese.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

French-Ravioli-blogRavioles du Dauphiné (French-Style Ravioli)

INGREDIENTS:

For the Dough:

  • 3 ¼ cups 00 flour
  • 1 pinch salt
  • 4 large eggs

For the Filling:

  • 1 cup crème fraîche
  • 8 ounces Comté, grated
  • ¼ cup finely chopped parsley
  • ¼ cup finely sliced chives
  • 2 tablespoons thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Beurre Monté:

  • 1 tablespoon water
  • 8 tablespoons unsalted butter
For the Garnish:
  • Minced parsley
  • Grated Parmesan
  • Black pepper

DIRECTIONS:

  1. Arrange the flour and salt on a work surface in a round nest shape with a depression in the center.
  2. Place the eggs into the center and beat them with a fork, mixing the flour with the eggs a little at a time until the dough firms up.
  3. Use your hands to keep mixing and then press and knead the dough a little until you can form a rough ball.
  4. Knead the dough on a lightly floured surface for 10-15 minutes until it’s smooth and elastic and springs back when pressed. Wet your hands with water if the dough won’t hold together or add a tablespoon of flour if it’s wet and sticking.
  5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  6. Meanwhile, place the crème fraîche, Comté, parsley, chives, thyme, salt, and pepper in a mixing bowl and stir well to combine. Transfer the filling to a piping bag and set aside.
  7. Divide the dough into 4 equal pieces and shape 1 piece into a rectangle. Rewrap all dough not currently being worked, including any scraps.
  8. Run the piece of dough through the thickest setting on a pasta machine. Fold over the short ends to square the edges and run the piece through again on the same setting.
  9. Continue to roll the dough through the machine, selecting the next thinnest setting each time. Stop rolling when the dough is just under 1 millimeter thick (often the last setting).
  10. Place part of the rolled sheet of dough over 12 depressions in a ravioli mold and lightly press the dough down to line the depressions.
  11. Pipe filling into each depression to fill them completely but not higher than the upper border of the mold.
  12. Fold the dough over to cover the filling and simultaneously press the air out of each ravioli. Use a rolling pin to roll the top firmly enough to seal but not hard enough to cut the ravioli into individual pieces.
  13. Remove the ravioli sheet from the mold and trim the 4 outer edges with a ravioli cutter. Repeat the process with the remaining dough and set the sheets aside on a towel to dry slightly.
  14. Bring a large pot of salted water to a boil.
  15. Meanwhile, start making the beurre monté by heating the water in a small saucepan until it comes to a boil.
  16. Lower the heat to a low simmer and add the butter 1 tablespoon at a time, whisking each time until emulsified. Do not raise the heat above a bare simmer.
  17. When the pasta water boils, place 2 ravioli sheets in the water, lower the heat to a gentle boil, and let them cook until they float, about 2 minutes.
  18. Spoon a little butter onto 2 individual dishes and then carefully remove the ravioli sheets with a strainer and place them on the butter, spooning a little more butter on top. Cook and plate the remaining ravioli sheets in the same way.
  19. Garnish the ravioli sheets with parsley, Parmesan, and black pepper.
  20. Serve immediately.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tasting Table.

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

Learn about our Memberships >

October Wine Club Pairing Recipe

Posted on by

OCTOBER WINE CLUB:

Mellow style logoFT-REGAL-DES-CIGALES-RED_LesOrgnes_Rhone-bottleDomaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

  • Varietal: 70% Syrah, 30% Grenache
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Alluvial plain
  • Harvest: Mechanical
  • Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
  • Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
  • Serving Recommendation: Serve between 59ºF-63ºF
  • Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Thai-grilled-steak-salad-blogThai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

  • 8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
  • ¼ teaspoon ground black pepper
  • 1 teaspoon soy sauce
  • 1 ½ teaspoons oyster sauce
  • ¾ teaspoon sugar
  • ½ tablespoon water
  • 2 teaspoons neutral oil

For the Salad

  • 2 tablespoons uncooked jasmine or Thai glutinous rice
  • 1 Makrut lime leaf, optional
  • 2 teaspoons fish sauce
  • 2 tablespoons water or unsalted chicken or beef stock
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sugar
  • ½ teaspoon roasted chili flakes, or to taste
  • 1 small stalk lemongrass, bottom half only, thinly sliced
  • 3 tablespoons thinly sliced shallots
  • ½ cup mint leaves, loosely packed
  • ½ cup chopped cilantro
  • 2-3 leaves sawtooth coriander, chopped, optional
  • Thai sticky rice, for serving

DIRECTIONS:

  1. Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
  2. If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
  3. While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
  4. Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
  5. Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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

Learn about our Memberships >

October Bubbly Club Iowa

Posted on by

Bubbly Wine ClubAvissi-prosecco-bottleAvissi
Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Avissi Prosecco is clean and bright, a crisp sparkler with soft, elegant bubbles that flutter in the glass, giving a lovely effervescence to each sip. A beautiful balance of heady floral notes and luscious fruit makes it imminently approachable. It’s the perfect wine to take-out after work or all dressed up on a Saturday night. Or, somewhere in between (hello, Sunday brunch). Drink on its own, or try it in a boozed up cocktail! See recipe below…

Analysis: 11% alcohol / volume
Varietal: 100% Glera
Total Acidity: 5.8 g/L
Residual Sugar: 14.8 g/L
Critical Acclaim:

  • 92 points – “Scents of honeysuckle and gardenia are sweet and delicate. The melting bubbles perform gracefully, accenting flavors of linen and orange cream. White rice and Asian pear dot the mid-palate and the finish is redolent of green apple. The liquid is as unique as this wine’s memorable packaging.” – Meredith May, Tasting Panel Magazine

Avissi’s Sugar & Spice Cocktail:
Just in time for fall! The balance of sweetness with a kick of spice will offer a flavorful profile, perfect for cooler weather.

sugar-and-spice
  • INGREDIENTS:
    • .75 oz Cranberry Vodka
    • .75 oz Apple Spice Ginger Liqueur
    • .75 oz Fresh Pressed Apple Juice
    • Avissi Prosecco
  • DIRECTIONS:
    1. Combine Cranberry Vodka, Ginger Liqueur and Apple Juice in a shaker
    2. Fill tin 2/3 with ice, cap, and shake vigorously
    3. Strain into a champagne flute
    4. Top with Avissi Prosecco
    5. Garnish with whole cranberries
About Avissi Winery:
Avissi Wines produces elegant Prosecco crafted from hand-selected Glera grapes grown in the Veneto region of Italy. Known for its light style and delicate bubbles, Avissi’s Prosecco is made using the Charmat method and small-batch fermentation in concrete tanks. The wine captures the essence of fresh fruit and floral notes, reflecting the heritage of the Prosecco DOC. Inspired by Italian art and architecture, Avissi’s attention to detail is evident both in its winemaking process and the design of its bottle. Learn more here.
 

Photo and Information © Avissi Wines – All Rights Reserved

Francis-Ford-Coppola-diamond-prosecco-bottleFrancis Ford Coppola Winery
Diamond Prosecco
Prosecco DOC, Italy

BUBBLY WINE STYLE

Introducing a sparkling new member of the Diamond Collection: Diamond Prosecco! Imported directly from the Prosecco DOC in Italy, the Francis Coppola Diamond Collection Prosecco is crafted from select grapes grown in northeastern Italy, between the Adriatic Sea and the Dolomite Mountains. It has flavors of apple, citrus and white peach. Enjoy on its own, with a meal, or as an aperitif. Saluté to every day!

Analysis: 11% alcohol / volume
Varietal: 100% Glera
Region: Prosecco DOC

Vineyard Notes:
The Prosecco DOC (Denominazione di Origine Controllata) is located in Northeast Italy, and home to its namesake sparkling wine. The region’s location provides unique geographical features and microclimates that enhance the wine’s flavors.

Francis-Ford-Coppola-rose-bottleFrancis Ford Coppola Winery
Diamond Collection Prosecco Rosé
Prosecco DOC, Italy

BUBBLY WINE STYLE

Introducing a sparkling new member of the Diamond Collection: Diamond Prosecco Rosé! Imported directly from the Prosecco DOC in Italy, the Francis Coppola Diamond Collection Prosecco Rosé is crafted from select grapes grown in the northeastern region, between the Adriatic Sea and the Dolomite Mountains. Best served chilled, this sparkling import features flavors of strawberry, cherry and citrus. Pairs perfectly with your favorite appetizer or fresh salad. Saluté to every day!

Analysis: 11% alcohol / volume
Varietal: Blend

Vineyard Notes:
The Prosecco DOC (Denominazione di Origine Controllata) is located in Northeast Italy, and home to its namesake sparkling wine. The region’s location provides unique geographical features and microclimates that enhance the wine’s flavors.

About Francis Ford Coppola Winery:
The Francis Ford Coppola Winery, located in Sonoma County, blends winemaking with a family-friendly experience, inspired by Coppola’s vision of a “pleasure garden” reminiscent of Tivoli Gardens in Copenhagen. The winery is celebrated for its commitment to sustainability and high-quality wines, including their Diamond Collection Prosecco Rosé and Diamond Prosecco, both from the prestigious Prosecco DOC in Italy. These sparkling wines reflect the craftsmanship and innovation of the Coppola team, offering a fresh, elegant take on traditional Prosecco. Learn more here.
 

Photo and Information © Francis Ford Coppola Winery – All Rights Reserved

Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

October Collector’s Wine Club: Iowa

Posted on by

Collectors Wine ClubDAOU-Lion-2020-bottleDAOU Vineyards
Soul of a Lion 2020
Paso Robles, California

BOLD WINE STYLE

The 2020 vintage marks the 10th anniversary of Soul of a Lion, the true crown jewel of DAOU. It is an emblem of their quest to relentlessly produce unsurpassed Cabernet Sauvignon from the terroir of DAOU Mountain. This is the story of two sons, their beloved father, a history rooted in courage, and a wine called Soul of a Lion.

Analysis: 15.2% alcohol / volume
Varietal: 81% Cabernet Sauvignon, 13% Cabernet Franc, 6% Petit Verdot
Appellation: Adelaida District, Paso Robles, California
Barrel Aging: 22 months in 100% new French Oak
Winemaker: Daniel Daou
Accolades:
• 97 pts. Wine Enthusiast
• 95 pts. Robert Parker’s Wine Advocate
• 94-96 pts. Jeb Dunnuck

WINEMAKER’S NOTES:
Daou-Vineyards-Tasting-Convention“The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and crème de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.” – Daniel J. Daou, Co-Proprietor/Winemaker

“Soul of a Lion is named for our father Joseph, who exhibited unwavering love, passion and courage throughout our lives together. That pursuit of the extraordinary drove us to discover DAOU Mountain—and to embark on a dream decades in the making.” – Georges J. Daou, Co-Proprietor

VINTAGE NOTES:
DAOU Estate wines showcase the visionary talent of Winemaker Daniel Daou and the unrivaled terroir of DAOU Mountain. These wines come from the mountain’s finest vineyard blocks and are made with the utmost passion, investment and intention. The 2020 growing season began on a dry note, followed by much-needed rains in April that replenished the soils and set the stage for healthy canopy growth. Conditions through mid-summer remained mild and steady, with the exception of a rare August thunderstorm. Subsequent heat waves and distant wildfires put DAOU Mountain to the test heading into harvest, yet despite the challenges the 2020 vintage produced some of the most complex wines yet.

ABOUT THE WINERY:
Rediscovered by brothers Georges and Daniel Daou in 2007, DAOU Mountain was originally celebrated decades earlier as a “jewel of ecological elements” by renowned winemaker André Tchelistcheff. Their search for the perfect terroir led them to these steep slopes rising 2,200 feet above sea level, blessed with the rare calcareous clay soils found in the world’s finest wine regions. With a passion for crafting exceptional yet accessible wines, the Daou brothers transformed the Adelaida District into a global benchmark for Cabernet Sauvignon and Bordeaux varieties. DAOU is committed to creating extraordinary wines, fostering emotional connections, and offering elevated experiences filled with life’s greatest joys. Learn more here.

Photos and information © Daou Vineyards – All Rights Reserved.

Bold wine Style logoOur-Lady-Guadalupe-Pinot-Noir-bottleOur Lady of Guadalupe
Pinot Noir 2022
Santa Rita Hills, California

BOLD WINE STYLE

The 2022 Our Lady of Guadalupe Pinot Noir pours a dark persimmon core with a lucid rose hip rim. Laden with elegant aromatics, notes of bright raspberry and bing cherry develop into darker tones of black cherry, mocha and mahogany. On the palate, the entry is scrumptiously soft with cranberry crunch, ripe strawberry, redcurrant and a touch of maritozzo. Typical of the Sta. Rita Hills, the finish is lined with minerality and some saline hints with closing touches of fennel and anise.

Analysis: 14.8% alcohol / volume
Varietal: 100% Pinot Noir
pH: 3.76
TA: 5.55 g/L
Appellation: Sta. Rita Hills, California
Clonal Selection: All from “Our Lady of Guadalupe Vineyard” – 828, 777, Pommard 4, 667, 459, 115, Swan, Calera
Élevage: Aged in French Oak for 10 months, 49% New
Cooperage Selection: Alain Fouquet, Francoise Freres, Cadus, Ermitage and Damy
Winemaker: Dave Phinney
Accolades:
• 96 pts. Decanter
• 95 pts. Editor’s Choice – Wine Enthusiast
• 94 pts. Vinous – Antonio Galloni

WINEMAKER NOTES:
“Every year, we learn more about the intricacies of our special vineyard in the western – end of the Sta. Rita Hills. Coming off the heels of our successful inaugural vintage, the 2022 OLG Pinot Noir is a continuation of our quest to produce a wine that captures the Our Lady of Guadalupe vineyard , the vintage and the terroir it inhabits. Sandy loam and diatomaceous earth soils and the constant barrage from coastal winds, force our vines to focus their energy on producing concentrated berries, exemplified by the low yields. In 2022, we incorporated more sections of our vineyard and two additional clones — the famous Swan and Calera clones — to achieve a higher degree of complexity in the resulting wine. And while we do 95% of our winemaking in the vineyard, we experimented in the cellar with different types of barrel toasts, forest origins and cooperages to see what pairs best with each clone, furthering our goal of complexity.” – Dave Phinney, Winemaker.

ABOUT THE WINERY:
Our Lady of Guadalupe Winery, nestled in the Sta. Rita Hills AVA in California, is the realization of a dream by renowned winemaker Dave Phinney. Purchased in 2015, the vineyard underwent a meticulous transformation, restoring its soil health and planting vines by 2018. The winery focuses on producing world-class Pinot Noir and Chardonnay, utilizing unique clones and sustainable practices. The vineyard’s name honors Mary, mother of Jesus, symbolizing protection and peace for the team. Phinney’s dedication to quality and attention to detail is evident in every aspect of the winery, from soil management to clone selection. Each decision is made with the goal of creating exceptional wines that reflect the terroir of the land. Still family-run, the winery embodies Phinney’s passion for crafting extraordinary wines while celebrating the beauty of the Sta. Rita Hills region​. Learn more here.

Photos and information © Our Lady of Guadalupe – All Rights Reserved.

Quattro-Theory-2021-Cabernet-Sauvignon-bottleQuattro Theory Wines
Cabernet Sauvignon 2021
Napa Valley, California

BOLD WINE STYLE

The classic Napa Valley varietal character is the star in this Cabernet Sauvignon, with the tannins and texture supporting the smooth fruit flavors. The wine’s balance and freshness make this a particularly food-friendly red wine.

Analysis: 14.5% alcohol / volume
Varietal: 84% Cabernet Sauvignon, 7% Merlot, 6% Malbec, 2% Petit Verdot, 1% Cabernet Franc 
Clones: Cabernet Sauvignon: Clone 4 (Landon’s Favorite), Clone 7, Clone 8 | Merlot: 181 | Malbec: Clone 595 | Petit Verdot: Clone 7
Appellation: Napa Valley, California
Aging: 15 months in 100% French Oak Barrel (45% new)
Winemaker: Landon Donley
Release Date: July 2023
Suggested Pairings: Grilled rack of lamb with fresh herbs, ribeye steak with sautéed mushrooms and braised short ribs.

VISION:
Winemaker Landon Donley seeks to showcase the freshness and classic varietal character of the highest-quality Napa Valley Cabernet Sauvignons. Every aspect of the winemaking process is intentionally designed to ensure the wine’s structure supports and enhances the varietal character, resulting in a wine that overdelivers on quality and shows beautiful integration upon release.

VINEYARDS:
This Cabernet is structured primarily around valley floor fruit from two of their estate vineyards located in the St. Helena AVA, offering ripe fruit character, good structure and a smooth, long finish. Further complexity and elegance is added to the blend with the addition of estate mountain vineyards from AVAs including Mt. Veeder and Atlas Peak. The grapes are harvested by hand at night in small lots over the course of a few weeks, picked only when at the level that meets their style.

Quattro Theory - Vineyard Sourcing Map

© Quattro Theory Wines – Vineyard Sourcing Map

WINEMAKER NOTES:
The cellar is set up with every step intentionally designed to emphasize natural aromatics and varietal character. The grapes are chilled to 40°F to heighten aromatics and minimize astringency, then sorted by cluster then berry by our optical sorting system before undergoing a three-to-five-day cold soak. Careful yeast selection and an even, moderate fermentation temperature is key in maintaining the wine’s sense of place. Tannin extraction is constantly analyzed so the wine can be drained off the skins at the ideal flavor, concentration, structure and color, then finish fermenting to dry. The preliminary blend is assembled once the wine completes malolactic fermentation in tank to ensure integration, and ages in a selection of custom-toasted new and used French oak barrels from select coopers.

ABOUT THE WINERY:
Quattro Theory wines capture the truest expression of Napa Valley bringing together four defining elements: winemaker Landon Donley’s intentional vision, quality vineyards, precision winemaking and experience with food and friends. Seriously made to be easily enjoyed. Learn more here.

Photos and information © Quattro Theory Wines – All Rights Reserved.

Collectors Wine ClubLove to collect amazing wines?
Learn more about our quarterly Collectors Club > click here

 

 

 

Black Elephant Vintners Three Men in a Tub with a Rubber Duck Red Blend

Posted on by

OCTOBER WINE CLUB:

Mellow style logoBlack-Elephant-three-men-in-tub-bottleBlack Elephant Vintners
Three Men in a Tub with a Rubber Duck
Red Blend
Western Cape, South Africa

MELLOW WINE STYLE

Old world meets new in this trio of classic varieties. Cabernet Sauvignon (55%), Merlot (43%), and Mourvèdre (2%) sourced from the coastal region of the South African wine-lands seamlessly blends to create this playful blend called Three Men in a Tub with a Rubber Duck.  Crafted by a passionate team led by the three men in the tub: Kevin Swart, Raymond Ndlovu and Jacques Wentzel (winemaker and viticulturist).

Varietal: 55% Cabernet Sauvignon, 43% Merlot and 2% Mourvèdre
Analysis: 13.17% alcohol / volume
Extract: 30.4 g/l
pH: 3.66
TA: 5.1 g/l
VA: 0.54 g/l
FSO2: 45 mg/l
TSO2: 96 mg/l
RS: 1.7 g/l
Appellation: Western Cape, South Africa
Harvest: Mid-February to End-March
Maturation: The wine was matured in French oak barrels for 19 months

Source of Grapes: The fruit for their Three Men in a Tub with a Rubber Duck was sourced from various vineyard sites around the Western Cape of South Africa. Each site contributes a different flavor profile to the final blend as it grows on diverse soil types and slopes. Each vineyard is handled separately to capture its unique personality.

© Black Elephant Vintners & Co.Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.

About the winery:
Black Elephant Vintners & Co. redefines winemaking in Franschhoek by fusing the region’s heritage with modern innovation. They aim to inject creativity and fun into a traditionally serious industry, crafting wines that reflect the unique character of the Franschhoek Valley. Their rebellious approach calls for dreamers and non-conformists to join their movement, celebrating wine as a vibrant and expressive art form. Click here to learn more.

Try this wine with the following recipe…

pumpkin-risottoPumpkin Risotto

INGREDIENTS:

Toasted Hazelnuts & Crispy Sage

  • 2 tablespoons unsalted butter divided
  • 12 fresh sage leaves
  • ½ cup dry roasted unsalted hazelnuts roughly chopped

Pumpkin Risotto

  • 2 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup arborio rice
  • ½ cup white cooking wine optional
  • 4 cups vegetable stock substitute chicken stock or water
  • 1 tablespoon fresh sage minced
  • ½ teaspoon nutmeg
  • 1 cup pumpkin puree
  • ½ cup Parmesan cheese

DIRECTIONS:

Toasted Hazelnuts & Crispy Sage

  • The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto.
  • In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
  • In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Pumpkin Risotto

  • In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.
  • In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave). Remove from the heat and set aside.
  • Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
  • Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
  • Then stir in the pumpkin puree and Parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
  • Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Barley and Sage.

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

Learn about our Memberships >