Alella Vinícola Costa Del Maresme

Skirt Steak

Credit: © Tina Rupp

Skirt Steak with Moroccan Spice Rub and Yogurt Sauce

INGREDIENTS:

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

DIRECTIONS:

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

© Recipe courtesy of Grace Parisi of Food & Wine.

OCTOBER WINE CLUB:

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

Alella, Spain

MELLOW WINE STYLE

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

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

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

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

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M by Martellotto

Garlic Butter Cod Fish Recipe

Cod Fish Recipe

© Photo by Primavera Kitchen

INGREDIENTS:

  • Cod fish fillets – This is an affordable white fish that takes on the flavors it’s cooked with. Haddock, Pollack, or Mahi Mahi would make great substitutes.
  • Olive oil – Or use another neutral cooking oil with a high smoke point like vegetable, avocado, or safflower oil.
  • Spices: garlic powder, onion powder, paprika, black pepper
  • Unsalted butter
  • Garlic Lemon zest
  • Green onionsfor garnish

DIRECTIONS:

Season the fish

  1. Pat the fish dry with a paper towel so the seasonings adhere better to the surface. It will also help the fish crisp on the outside when seared.
  2. Season both sides of the cod fillets with the spices. It may help to mix them together in a small bowl first to get even coverage.

Cook

  1. Next, sear the fish on both sides in hot oil.
  2. Continue cooking until the fish flakes apart, flipping again halfway through.
  3. Melt the butter in the pan with garlic and lemon zest. Coat the fish in the garlic butter.

Garnish and serve

  1. Remove the pan from heat and transfer the fish to a serving dish.
  2. Then, sprinkle chopped green onions over the top and serve with your favorite sides.

© Recipe courtesy of Olivia of Primavera Kitchen

FEBRUARY WINE CLUB:

Silky stylem-by-martellotto-chardonnayMartellotto Winery
M by Martellotto
Sta. Rita Hills, California

SILKY WINE STYLE

“A Chardonnay lover’s Chardonnay. Sourced from the Spear Vineyards, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best, cool climate Pinot Noir and Chardonnay grapes. Spear Vineyard is CCOF certified organic and located near Seasmoke, which charges $100-200/bottle of their wines!” – Martellotto Winery

The wine was stainless tank fermented and then rested in neutral French oak barrels for 12 months. This Chardonnay has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. The wine is light, delicate, and an eminently drinkable quaffer that pairs with a variety of foods. If you love Chablis and dry, nuanced Chardonnay, then you will love this wine. The M by Martellotto was naturally produced and organically farmed.

Analysis: 13.5% alcohol / volume
Varietal: 100% Chardonnay
AVA:
Sta. Rita Hills
Soil:
Sandy Loam
Farming:
Organic
Production: 14 barrels
Oak: 11 months, neutral French Oak

“Santa Barbara remains one of the most fascinating regions in the world. Rich history, a culture of site-specific wines and reasonable pricing make Santa Barbara one of the most exciting and rewarding regions for consumers who want to discover distinctive, high-quality artisan wines that speak of place.” – A. Galloni

ABOUT MARTELLOTTO WINERY:

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines.

THE MARTELLOTTO LABEL:
Professor John Langdon is famous for creating Ambigrams and inspiring Dan Brown to incorporate his graphics in the books and movie around The DaVinci Code. He has only designed one wine label, and that is for Martellotto Winery. The Martellotto label is a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name engages the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines.

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Martellotto Melodeon

Brown Butter-Sage Chicken Wings Recipe

Credit: © Todd Porter & Diane Cu

Credit: © Todd Porter & Diane Cu

INGREDIENTS:

  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 6 to 8 small sage leaves
  • 1 tablespoon ground sage
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon brown sugar
  • 2 pound chicken wings, split
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 cup all-purpose flout, for dredging
  • Vegetable Oil (or other high flashpoint oil), for frying

DIRECTIONS:

  1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Continue cooking the butter until it is light brown and develops a nutty aroma.
  2. Remove the butter from the heat and stir in the sage leaves, ground sage, Worcestershire sauce and brown sugar. Set aside.

  3. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.

  4. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.

    Toss the wings in the brown butter sauce and serve warm.

© Recipe courtesy of Todd Porter and Diane Cu of Food and Wine Magazine 

FEBRUARY WINE CLUB:

Martellotto ChardonnaySilky styleMartellotto Winery
Melodeon Chardonnay
Sta. Rita Hills, California

SILKY WINE STYLE

“A Chardonnay lover’s Chardonnay. The fruit in the Martellotto Chardonnay is from the Spear Vineyard, located a few miles west of the winery in Buellton, off Highway 246 in the Santa Rita Hills. This area is famous for the best Pinot Noir and Chardonnay grapes and we are pleased to be sourcing such high quality fruit. Spear Vineyard is farmed organically and located very near Seasmoke, which charges $100-$200/bottle for their wines!” – Martellotto Winery

This Melodeon Chardonnay was barrel fermented and has a lovely natural acidity and a light zip in the mouth from the sandy loam vineyard that was covered by the Pacific Ocean millennia ago. A broad mouthfeel and yummy vivacity combine with layers of vanilla, toasted hazelnuts, and nutmeg singing into the finish. If you love Chablis and dry, nuanced Chardonnay with layers of depth and a crunchy deliciousness, then you will love this wine.

Analysis: 13.5% alcohol / volume
Varietal: 100% Chardonnay
AVA:
Sta. Rita Hills
Soil:
Sandy Loam
Farming:
Organic
Production: 14 barrels
Oak: 11 months, 20% new French Oak

“The daring, innovative spirit embodied by the region’s young producers and a vast range of first-class sites creates conditions that are idea 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 WINERY:

Greg Martellotto

Winemaker, Greg Martellotto

The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. Located in Buellton, California – in the hottest new AVA region of Happy Canyon of Santa Barbara – Martellotto Winery focuses on vibrant Bordeaux varietals, with a vineyard first philosophy of gentle handling and minimal intervention.

Through a deft combination of sourcing sustainably farmed grapes from California’s choicest vineyards and deploying creative, progressive blending and fermenting techniques, Martellotto produces outstanding wines that capture pinpoint varietal expression.

Greg has nearly two decades of diverse experience in all facets of the wine business, including import and distribution and working with some of the greatest wines and wineries in California, Piemonte, Tuscany, and Bordeaux, as well as Spain, Chile and Argentina. Consultant Mike Roth, an authority in the fields of biodynamics and natural winemaking, has working under Napa pioneers Mike Grgich and Nils Venge. He has made wine in Santa Barbara at Koehler, Demetria, Martian Ranch, and for his own Lo-Fi brand.

THE MARTELLOTTO LABEL:
John Langdon designed the Martellotto label as a spiritual totem, symmetrical down the middle, and a mirror image. The ARTE of the name recognizes the Art & Science of winemaking. The bottle enumeration demonstrates the handmade, limited availability of these wines. Prof. Landon’s signature ambigram design is located on the bottom right of the back label. Turn the bottle upside down to visualize how his name reads left to right.

Greg Martellotto video

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

Learn More >