Tag Archives: pizza

February Wine Club Pairing Recipe

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heart shape pizza with wine glassesPizza Dough for Two

Just in time for Valentine’s Day… because who doesn’t love pizza?! Pour up a glass of the High Camp Estate Cab and get creative in the kitchen with your loved one. Shape the pizza dough into a heart and embellish it with your favorite toppings! Feel free to go the extra mile, even cutting pepperonis into heart shapes if you fancy – no judgment here.

INGREDIENTS:

  • 2 cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon dry yeast
  • 1 teaspoon honey or sugar
  • ¾ cup warm water

DIRECTIONS:

  1. Measure the water in a measuring cup then add the yeast and honey. Let it activate for 5 minutes.
  2. While the yeast is activating, measure out the flour and salt, add it to a stand mixer bowl. You can use a regular bowl and a wooden spoon if you don’t have a stand mixer. After the 5 minutes are up, add in the yeast water mixture and knead the dough for 5 minutes. The dough will be soft and a little sticky.
  3. Transfer the pizza dough to a well oiled bowl, making sure to rub the top of the pizza dough with some oil as well to keep it from forming a crust. Cover the pizza dough with a heavy towel, set it in a warm place and let it rest for 1 hour.
  4. Press the dough down, shape it into a ball again. Cover with heavy towels and let it rise again in a warm place for another 2 hours.
  5. When the dough is ready, preheat the oven to 450°F. Sprinkle some semolina on your baking sheet and spread the pizza dough onto the baking sheet using floured hands. Add your toppings and bake for 15 minutes making sure to rotate the pizza halfway through to ensure even baking. Enjoy!

© Recipe courtesy of Lifestyle of a Foodie.

FEBRUARY WINE CLUB:

Bold wine Style logoHigh-Camp-Wine-Cabernet-Sauvignon-bowHigh Camp
Estate Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Rich dark red color. Raspberry, blueberry, boysenberry with hints of leather, and black pepper.  Full-bodied, concentrated, lots of supple tannins with a round smooth finish, supported by blue fruit, vanilla, and cinnamon from the oak.

Analysis: 14.1% alcohol / volume
Varietal: 75% Cabernet Sauvignon, 15% Sangiovese, 5% Petite Verdot, 5% Cabernet Franc
pH: 3.62
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles AVA, California
Aging: Aged for seven months in 20% new French Oak, blended, then additional aging
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, steak, BBQ, pasta and pizza.

WINEMAKER NOTES:
The High Camp Estate Cabernet Sauvignon is a complex blend of five separate blocks and four different varieties. Two blocks of Cabernet Sauvignon form the core blend. The upper block provides forward fruit, and the lower block brings complex mineral flavors to the wine. 15% Sangiovese from low yielding vines planted in sandy soils adds bold dark fruit, while 5% Petite Verdot from chalky soils on sloping hills adds dense dark fruit complexity to the blend. Rounding out the blend is 5% Cabernet Franc sourced from our highest elevation vineyard. The steep slope and chalky calcareous soils bring dense fruit and tannic structure to the final blend. Each variety was picked at optimal ripeness, destemmed, and fermented in the one ton open top bins for three weeks. Once fermentation was completed the wines were aged for seven months in 20% new French Oak. The final blend was assembled and the wine was returned to barrels for additional aging.

ABOUT HIGH CAMP:
High Camp sits perched atop the rolling hills of San Miguel, California. It was once dotted with roaming sheep and cattle, and today is part of the acclaimed Paso Robles AVA. Its deep, alluvial sandy loams and clay pushed up from terraces of ancient river bottoms to provide fertile soil for growing premium wine grapes of many varieties. This, combined with varying sun exposure all around the property, provides ideal conditions for growing world-class wines from ten different varietals that grow in the 75-acre vineyard. The family that purchased the property in September of 2020 comes from generations of farming and ranching in California, and has made it their dream to put their rustic hilltop sanctuary, and its new wines, on the map alongside other artisan wineries in the area. The couple, Megan and Spencer manage the property today. Their modern style and artistic spirits are infectious, and every conversation beams with the pride they take in providing a gathering place for family and friends to celebrate life together. Learn more here.

Megan-Spencer-High-Camp-Wines

© Photo of Megan and Spencer – High Camp Wines

Information & Photos © High Camp  – All Rights Reserved.

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Pomar Junction Sidetrack White

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Peach Chicken Ricotta Pizza

© Photo by Liz Andrew / Styling by Erin McDowell

Grilled Peach, Chicken and Ricotta Pizza

INGREDIENTS:

  • two 6-ounce boneless, skinless chicken breasts
  • 2 peaches, halved
  • 1 red onion, peeled
  • extra-virgin olive oil, as needed
  • kosher salt and freshly ground black pepper, to taste
  • one 8-ounce ball of store-bought pizza dough
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese
  • fresh basil leaves, for serving

DIRECTIONS:

  1. Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper. 
  2. Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
  3. Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
  4. Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
  5. Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves. 

© Recipe courtesy of Erin McDowell from Pure Wow.

AUGUST WINE CLUB:

Silky styleSide Track White wine bottlePomar Junction
Sidetrack White
Paso Robles, California

SILKY WINE STYLE

The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical.  This wine can be enjoyed on its own or enhance various meals.

Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc
Region: El Pomar District AVA
Analysis: 14.2% alcohol / volume
Brix: 24.2
PH: 3.52
TA: 7.0 g/L
Residual Sugar: 0.61%
Production: 888 cases
Aging: 5 months in 10% new acacia wood, 90% neutral oak
 
ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.
 
PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.
 
 
 
 
Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

 

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!

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Two Mountain Hidden Horse Red Blend

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Pizza Night Three Ways!

Pizzette

Hidden Horse Red Blend by Two Mountain Winery is a great wine for any occasion. This Cabernet Sauvignon based blend is easy enough to watch a movie and unwind after a long day; comforting enough while still finishing paying bills or helping with homework, and complex/rich enough to stand on its own, or pair with any meal…hence pizza three ways!

THE “BASIC WAY”
– Pre-made pizza crust or Flatbread
– Olive oil or Red Sauce
– Pepperoni, Cooked Sausage, Cooked Bacon, Cooked Chicken or some other protein
– Sliced vegetables (onions, mushrooms, peppers, olives, tomatoes, etc.)
– Fresh leafy greens if desired (basil, spinach, kale, etc)
– Cheese of choice, if desired

Directions:
1. Pre-heat oven to 425°F
2. Open crust or flatbread, place on a pizza pan, or baking sheet, then spread oil or sauce (or both) over crust/flatbread
3. Layer your meat of choice in a circular, yet sporadic pattern (if meat is wanted)
4. Sprinkle vegetables of choice, not too many, not too few.
5. Lightly top with cheese of choice (if desired)
6. Place in oven and bake until hot and golden. Once cooked to your liking, remove from the oven, let cool, and top with leafy greens (optional)
7. Slice on a cutting board, and unwind for the day

THE “MORE COMPLICATED, BUT FUN DINNER PARTY WAY”
– Google, “How to make pizza dough.”
– Procure the same ingredients as above + corn Meal
– Use Pizza Stone or Baking Sheet

Directions:
1. Pre-heat oven or BBQ to 425°F+
2. Place pizza stone in oven or BBQ to heat through
3. Make the dough according to directions
4. Heavily dust counter or cookie sheet with cornmeal and place rolled/flattened dough on cornmeal dusted sheet
5. Follow steps 3-6 from the “Basic Way”
6. Gently slide pizza from sheet to pizza stone
7. Cook until crust is golden and bubbly
8. Remove, slice/cut, serve on patio table or dining room table while enjoying your friends and company

THE “I’M EXHAUSTED” WAY
– Credit Card
– Phone Winestyles

Directions:
1. Go to WineStyles store locator
2. Order a couple pizzettes of your choice
3. Pay with credit card…curbside pick-up pizzettes and a bottle of Hidden Horse Red Blend
4. Get home, pour a glass of Hidden Horse Red Blend
5. Search favorite on-demand movie platform
6. Watch movie and enjoy Hidden Horse Red Blend. You deserve it!

© Pizza Night recipes courtesy of Two Mountain Winery.

OCTOBER WINE CLUB:

Hidden Horse Red BlendBold wine Style logoTwo Mountain Winery
Hidden Horse No. 17 Red Blend
Yakima Valley, Washington

BOLD WINE STYLE

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.

Aromas of spice, dark fruit, pipe tobacco and hints of oak are followed by flavors of dark berries, overripe cherries and leather. Well balanced acidity and ripe tannins finish off this signature blend.

Vineyards: 100% Estate vineyard sites. A blend of all six of Two Mountains’ estate sites
Varietal: 52% Cabernet Sauvignon, 36% Merlot, 5% Cabernet Franc, 5% Syrah, and 2% Malbec
Analysis: 13.9% alcohol / volume
pH: 3.71
Aging: 15 months in French and American oak, 22% new
Harvested: September 6 to October 30, 2017
Cases: 4157
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine

ABOUT THE OWNERS:

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Photo by Two Mountain Winery: Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle.

 

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!

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