June Wine Club pairing recipe

EGGPLANT INVOLTINI

Eggplant Involtini

Photo: Johnny Autry; Styling: Leigh Ann Ross

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

DIRECTIONS:
Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
• Preheat broiler to high.
• Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes
Preheat oven to 375 F.
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil. © Recipe courtesy of Sidney Fry, MS, RD and Cooking Light.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoPetit VerdotIt Was a Very Good Year
Petit Verdot
Santa Barbara, California
Martellotto Winery

The Happy Canyon AVA is one of the youngest in Santa Barbara, 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. Petit Verdot traces its noble lineage to Bordeaux, where it is typically used as a blending grape. The final wine was loved so much, Martellotto Winery transformed the side show into the main event. This is one of very few Petit Verdot dominate wines produced anywhere. Located in Buellton, California, the Martellotto Winery focuses on vibrant Bordeaux varietals. It’s one of few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes.

winemaker Greg Martellotto“Stylish, ethereal, and abundantly rich, this wine excites with aromas of bouquet garni, violet and rose petal. Flavors of black cherry, plum, graphite and mocha round out a plush and pleasing ink monster. Varietally correct and precise, classic like a Frank Sinatra song. A rare beast with bold fruit.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Happy Canyon AVA, Santa Ynez Valley, California
Varietal Blend:  80% Petit Verdot, 20% Malbec
Analysis: 14.25% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Drunken Spaghetti

May Wine Club Pairing Recipe

Wine Pasta

Photo: Katie Foster / Tasting Table

INGREDIENTS:
• 1 ½ pounds rapini (broccoli rabe)
• 1 pound spaghetti
• 1 bottle (750 ml) dry red wine (preferably different Zinfandel)
• 1 tablespoon sugar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic (about 4 cloves)
• ¼ teaspoon red-pepper flakes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Pecorino Romano cheese

DIRECTIONS:
• Bring a pot of salted water to a boil. Add the rapini and cook for 3 minutes or until just tender. Transfer the rapini to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the wine.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.
• Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.
• While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the rapini, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.
• Add the rapini mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve. © Recipe courtesy of Tasting Table, adapted from Michael Chiarello’s Bottega (Chronicle Books).

Bold wine Style logoCline Heritage ZinfandelCline Family Cellars
Single Vineyard Series
Heritage Zinfandel
Contra Costa County, California

Family-owned and operated, Cline Family Cellars was built on a passion of winemaking and rooted in the land. Founded in 1982, Fred Cline made his first vintages from original plantings, some of which dated back to the 1880s. As one of the original Rhone Rangers, Cline has been committed to nurturing the land and using sustainable farming methods. This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley. All within a two mile radius of one another, these vineyards are managed by farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Pairs well with roasted or grilled meats or a hearty pasta dish.

Winemaker Charlie Tsegeletos

Winemaker Charlie Tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, sweet berries, spice and coffee – a classic example of the big boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine. The Heritage Zinfandel is delicious now and will age beautifully over the next decade.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  Zinfandel
Analysis: 15.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine