July Wine Club: Cooper’s Blend

Photo by Sabrina S. Baksh/Regarding BBq, Inc.

Grilled Steak Burgers with Port Wine Reduction Spread

Yummy gourmet burger to grill up and enjoy at your July 4th cook out. Well-seasoned, grilled to perfection with a port wine topping, on a toasted Ciabatta bread. Enjoy with a glass of Ranch 32 Coopers Blend.

INGREDIENTS:

  • 3 pounds ground beef (preferably lean)
  • 2 tablespoons salt
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce​
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon black pepper (coarse ground)
  • 1/2 teaspoon ancho chili powder
  • 4 large Ciabatta bread
  • 2 tablespoons olive oil (both plain and garlic for drizzling)
  • 8 to 10 large slices of Havarti cheese

INGREDIENTS FOR PORT REDUCTION:

  • 1 1/2 cups port wine
  • 2 tablespoons shallots (finely chopped)
  • 1 teaspoon beef soup base, plus 2 tablespoons water
  • 1 3/4 cups mayonnaise

PORT REDUCTION DIRECTIONS:

  • Gather ingredients, heat 1 tablespoon olive oil in a small pot.
  • Add Shallots and cook on medium-high heat, for 1 to 2 minutes.  Once translucent, pour in the wine.
  • Allow mixture to come to a quick boil, add the beef base, water and stir.
  • Reduce heat and let the mixture simmer for 20-25 minutes. Stir mixture occasionally.
  • Once reduced more than half and mixture has thickened (consistency of syrup) remove from heat and allow reduction to cool.
  • Once cooled, mix 2 tablespoons at a time into mayonnaise until well incorporated. It will take on a lavender hue.
  • Place in air tight container and store in the refrigerator until ready to use.

BURGER DIRECTIONS:

  • Gather the ingredients. Preheat grill for medium-high heat.
  • Combine meat with corresponding seasons. Form into four large patties or two smaller ones, depending on the size of the bread. Do not make patties too large, as you run the risk of them breaking on the grill.  Patties should be about 1 inch thick.
  • Place burger patties onto grill and cook for 7-8 minutes per side.
  • Once cooked, remove from heat and place onto a large platter or cooking sheet. Tent with foil to keep warm.
  • Cut Ciabatta bread in half, lengthwise.
  • Drizzle with plain olive oil and a touch of garlic olive oil. If you do not have garlic oil, just dust light with garlic powder.
  • Place onto grill cut side down for 2-3 minutes.
  • Once lightly toasted and warmed through, remove from heat and promptly add Havarti slices, burger patties, a generous helping of port wine spread and top halves of Ciabatta.
  • Cut into three pieces each or two if the bread is smaller. Enjoy!
  • © Recipe courtesy of The Spruce Eats Derrick Riches

JULY WINE CLUB:

Bold wine Style logoCoopers Blend Ranch 32RANCH 32
Cooper’s Blend
Monterey County, California

BOLD WINE STYLE

Nestled on the west side of Salinas Valley, directly in the path of the region’s relentless afternoon winds lies Ranch 32.  Here, warm sunny days are tempered by evening coastal fogs that often linger until mid-morning the following day.  This ideal climate lengthens the growing season, allowing the fruit to develop complex flavors and intense varietal character. 

The fruit was picked at optimum ripeness during the night and brought to the winery in the very early morning hours. The grapes were sorted, destemmed, crushed, and fermented dry in open top fermenters.  The firm cap of skins and seeds that bubbles up and forms on the surface during the red fermentation was gently punched down several times a day.  To add complexity and retain character, each variety was fermented separately, then aged with a mix of American, Hungarian and French oak. During the blending process, just prior to bottling, the proportion of each variety was chosen to accentuate richness of flavor and to maximize depth, complexity, mouthfeel and finish.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“Our Cooper’s Blend is a harmonious blend of six varieties that each contribute unique flavors and characteristics to the final wine.  The Petite Sirah brings very dark, purple-edged color and intense black fruit flavors. The Merlot and Syrah offer bold blueberry and juicy cherry and the Petit Verdot contributes exotic violet aromas and concentrated structure. The Tempranillo adds a subtle spice, while a small amount of White Riesling brings heightened fruit aromatics to the blend. The result is a wine of complexity and structure, with layer upon layer of flavor.  The gentle tannins make this well-balanced wine a natural partner for a wide range of foods .” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 33% Petite Sirah, 28% Merlot, 20% Petit Verdot, 9% Syrah, 7% Tempranillo, 3% White Riesling
Analysis: 14.5% alcohol / volume
pH: 3.62
TA: 6.1 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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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