November Wine Club Pairing Recipe

Posted on October 23, 2026 by WineStyles Tasting Station

NOVEMBER WINE CLUB:

Schwarz Vineyards
Neusiedlersee
Zweigelt DAC
Burgenland, Austria

BOLD WINE STYLE

Deep ruby garnet with violet reflections. Aromas of blackberry, black cherry and wild forest berries are layered with delicate smoky spice and toasted oak. The palate is juicy and elegant, revealing fine tobacco nuances, ripe cherry fruit, supple tannins and a lingering, spice-driven finish.

WINE DETAILS:

Varietals: 100% Zweigelt
Alcohol: 13.0% alcohol / volume
Residual Sugar: 1.3 g/L
Appellation: Neusiedlersee DAC, Burgenland, Austria
Accolades: 90pts Falstaff
Aging: 12 months in used French barrriques
Food Pairings: Pairs well with grilled steaks, roast duck, braised short ribs, pork tenderloin, mushroom risotto, charcuterie, pasta dishes, and aged Alpine cheeses.

WINEMAKER NOTES:
Many of Schwarz wines derive their special charm from the combination of different vineyard sites. Most vines are more than 25 years old, some even older than 50 years. The vines need a balance, which is achieved through the use of compost and mechanical weed control. To produce the best wines today, Schwarz draws on both proven techniques of the past and innovative technology of the future. Red wines are fermented spontaneously, while yeast is used for some of the white wines. Most fermentations are temperature-controlled, and their philosophy regarding SO2 (sulfur dioxide) is “as much as needed.” As with cooking or other matters of the heart, much of winemaking is also done instinctively.

VINEYARD NOTES:
Andau is the warmest place in Austria and blessed with the most hours of sunshine. Sun, warmth, and barren gravelly soils offer ideal conditions for ripe, full-bodied, harmonious red wines as well as round, robust white wines. Where the Alps end and the Pannonian Plain begins lies the Leitha Mountains. The strengths of both geographical regions are reflected in the soil and climate: primary rock soils meet clay and Leitha limestone. The gentle hills protect against cool westerly winds and create an almost Burgundian climate. The cooler Leitha Mountains are characterized by pure minerality thanks to their slate and gneiss soils, combined with clay and the unique “Leitha limestone”. The wooded hills of the Leitha Mountains create a microclimate that preserves the vibrant fruit aromas. In the vineyard, during the harvest, the team uses refrigerated trucks from the butcher shop to cool the grapes on site as quickly as possible and prepare them for the subsequent multi-day cold maceration.

Hans and Michael Schwarz

ABOUT SCHWARZ VINEYARDS:
Hans Schwarz’s career actually began as a butcher, hence his nickname, “The Butcher”. Hans is a true “Burgenlander”, meaning he is a hunter and a farmer who knows how to get things done with his hands as the generations before had taught him. With the exception of a small production of the house wine “Giovanni”, the Schwarz family primarily grew and sold their grapes to the local winegrower’s cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia. Learn more at Schwarz Wines>

Apple Cider Braised Pork Shoulder with Roasted Garlic Whipped Butter

INGREDIENTS:

• 3–4 pounds boneless half pork butt roast, cut into 3–4 large pieces

• 8–10 cloves garlic, sliced in half lengthwise

• 2 tablespoons grapeseed oil

• 1 1/2 cups apple cider

• 1/2 cup chicken broth

• 1/4 cup organic apple cider vinegar

• 2 tablespoons dijon mustard

• 1 large red onion, thinly sliced

• 3 medium Granny Smith apples, peeled, cored, & cut into 1/2-inch thick slices

• kosher salt & ground black pepper, to season

ROASTED GARLIC WHIPPED BUTTERNUT SQUASH:

• 1 small butternut squash (roughly 2 pounds), quartered lengthwise & deseeded

• 1 head garlic

• 1 teaspoon grapeseed oil

• 2–3 tablespoons unsalted butter, cut into tablespoons

• kosher salt & ground black pepper, to season

DIRECTIONS:

Preheat the oven to 325°F, ensuring a rack is positioned in the center of the oven. Gather ingredients, prepping & measuring according to the ingredients list, above.
Stud the pork with garlic: Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Generously season the pork with 1 tablespoon kosher salt & ground black pepper as desired.
Sear the pork: Add the grape seed oil to a large, heavy-bottomed, oven-safe pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Work in batches, as needed, to avoid overcrowding the pot (which prevents browning). Cook 3-4 minutes per side, until deeply browned.
Braise the cider pork: Add the apple cider, chicken broth, apple cider vinegar, & Dijon mustard to a large liquid measuring cup or bowl, whisking to combine. Carefully pour the apple cider brining liquid into the pot with the pork. Bring the mixture to a boil, then cover the pot & transfer to the oven. Cook for 2 1/2 – 3 hours, until the cider braised pork is fall-apart tender. About 30 minutes before you’re ready to shred the pork, remove the pot from the oven & stir in the sliced onion & apples. Cover & return to the oven for 20-25 minutes, just until the onions & apples are softened.
Optional: Roasted butternut squash & garlic: If preparing the whipped roasted garlic butternut squash, place the squash on a small sheet pan. Chop just the top off of the head of garlic, revealing its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, lightly drizzling with oil & seasoning with a pinch kosher salt & ground black pepper before you seal the foil, completely encasing the garlic in foil. Set the foil-wrapped garlic on the sheet pan with the butternut squash. Transfer to the oven to bake alongside the apple cider braised pork for 2 1/2 – 3 hours, or until the squash is very tender. (Note: The garlic will roast in about 45 minutes, so set a timer to remove from the oven at that point)
Optional: Whipped roasted garlic butternut squash: Once the squash is very tender, remove the sheet pan from the oven. Carefully scoop the squash into a food processor. Add in the roasted garlic cloves (the cloves should squeeze out of the head very easily) & butter. Run the food processor until the mixture is smooth & creamy. If needed, pour in a splash of chicken broth to loosen up the mixture as needed to reach desired consistency. Stir kosher salt & ground black pepper, to taste – start with 1/2 teaspoon & go from there.
Finish the cider braised pork: Once the pork is tender, remove the pot from the oven. Carefully transfer the pork to a plate or cutting board. Use tongs or two forks to shred the pork into bite-sized pieces.
Serve: Spoon the whipped roasted garlic butternut squash over a plate. Top with cider braised pork, softened apples & onions, & braising jus as desired. Enjoy!
Alternate Slow Cooker method:
Prep the recipe according to Steps 2-5, above, assembling the cider braised pork in your slow cooker or crockpot. Slow cook on high for 4-5 hours or on low for 7-8 hours until the pork is fall-apart tender. Complete the recipe according to Step 8, above, & serve. If your slow cooker has a searing/browning feature, you can use it to cook this entire cider braised pork recipe (Steps 2-5, 8) in the slow cooker.

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October Wine Club Pairing Recipe

Posted on September 25, 2026 by WineStyles Tasting Station

OCTOBER WINE CLUB:

Martellotto 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.

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:

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.
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.
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.
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.
Arrange a rack in the middle of the oven and heat the oven to 425°F.
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.
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.
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.
Slice the tenderloin and serve with the roasted vegetables and lemon-horseradish sauce. Garnish with the lemon slices and chopped parsley, if desired.
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.

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Sonder Wines Field Blend Orange

Posted on August 24, 2026 by WineStyles Tasting Station

SEPTEMBER WINE CLUB:

Sonder Wines
Field Blend Orange
Viognier
Columbia Valley, Washington

RICH WINE STYLE

A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.

WINE DETAILS:

Varietals: 90% Viognier, 10% Roussanne/Marsanne
Alcohol: 13.3% alcohol / volume
pH: 3.87
TA: 4.3 g/L
Appellation: Columbia AVA, Washington
Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
Aging: Neutral French puncheons with weekly bâtonnage
Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.

WINEMAKING NOTES:
90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy.

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through. The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>

Butternut Squash and Apple Soup

SOUP INGREDIENTS:

1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 large butternut squash, peeled, seeded and roughly chopped
4 small red apples, peeled, cored and chopped
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
4 cups vegetable or chicken stock, low-sodium
1 cup heavy whipping cream or whole milk
Kosher salt and freshly ground pepper
1 tablespoon lemon juice

CROUTONS INGREDIENTS:

2 tablespoons unsalted butter
12 baguette slices
½ cup grated Gruyère cheese
1 teaspoon minced thyme
Kosher salt and freshly ground black pepper

SOUP DIRECTIONS:

Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
Add lemon juice and taste and season with salt and pepper.

CROUTON DIRECTIONS:

Preheat a broiler.
Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.

SERVING:

Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.

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September Wine Club Pairing Recipe

Posted on August 24, 2026 by WineStyles Tasting Station

SEPTEMBER WINE CLUB:

Sonder Wines
Field Blend
Columbia Valley, Washington

BOLD WINE STYLE

Red fruits and bright blue berries, notes of garrigue and spices. Classic characteristics of a Côte du Rhône wine, with a lively and refreshing palate.

WINE DETAILS:

Varietals: Counoise, Grenache, Cinsault, Viognier, Roussanne
Alcohol: 12.5% alcohol / volume
pH: 3.74
TA: 5.5 g/L
Appellation: Columbia Valley AVA, Washington
Vineyards: Andrews Family, Coyote Canyon, Horse Heaven Hills
Fermentation: Whole berry with 5-day cold soak under dry ice followed by native yeasts, minimal sulfites added
Aging: 5 months in mix of neutral French puncheons and stainless steel
Pairings: Food friendly, shines with roasted or grilled meats and rustic dishes. Enjoy with Comté, Gruyère or Aged Gouda cheese.

WINEMAKER NOTES:
“This blend of red and white grapes is one of the last wines we harvest. Our goal is to find the perfect moment when the red and white grapes are in harmony, balancing the vibrant fruit flavors and acidity. The result is a crisp and fresh wine.” — Riley Miller

Harissa-Honey Grilled Pork Tenderloin with Charred Peaches and Herbed Couscous

PORK INGREDIENTS:

1 ½ lbs pork tenderloin
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon harissa paste
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper

CHARRED PEACHES INGREDIENTS:

3 ripe but firm peaches, halved and pitted
1 tablespoon olive oil
1 teaspoon honey
pinch of salt

HERBED COUSCOUS INGREDIENTS:

1 cup pearl couscous
1 ½ cups chicken stock
2 tablespoons chopped fresh mint
2 tablespoon chopped parsley
2 tablespoon toasted sliced almonds
zest of one lemon
juice of ½ lemon
2 tablespoons olive oil

DIRECTIONS:

Whisk together olive oil, honey, harissa, Dijon, paprika, cumin, salt and pepper.
Rub mixture over pork tenderloin. Let stand for 20–30 minutes.
Heat grill to medium-high.
Grill pork about 4–5 minutes per side, turning until browned and the internal temperature reaches 145°F.
Remove and rest for 10 minutes.
Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until nicely charred. Turn briefly.
Meanwhile, cook pearl couscous in chicken stock according to package directions.
Toss warm couscous with mint, parsley, almonds, lemon zest, lemon juice and olive oil.
Slice pork into medallions.
Serve over couscous with grilled peaches alongside. Drizzle the peaches with a tiny bit of honey just before serving.

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August Wine Club Pairing Recipe

Posted on July 27, 2026 by WineStyles Tasting Station

AUGUST WINE CLUB:

Capital Call Vintners
Cashflow
Cabernet Sauvignon
Red Mountain, Washington

BOLD WINE STYLE

This wine has bold aromas of chocolate-covered cherries and fig, with a hint of cedar, followed by clove. Its fruit-forward flavors lead with currant jam and boysenberry cobbler. It maintains the wine’s signature earthiness from Red Mountain, leading with wet granite and dried fall leaves. It has balanced tannins that give a tingly finish.

WINE DETAILS:

Varietals: 92% Cabernet Sauvignon, 5% Petit Verdot, 2% Malbec
Alcohol: 14.5% alcohol / volume
pH: 3.9
TA: 5.2 g/L
Appellation: Red Mountain AVA, Washington
Harvest Date: October 27-November 8th
Cold Soak: 3 days
Yeast Strain: NT-116, RP15 & BM4X4
Total Skin Contact: 21 days
Malolactic Fermentation: Native Malolactic, Barrel Fermented
Aging Program: 21 months, 33% New French Oak and 67% Neutral Oak

Capital Call Founders: Steve Bruere (left), Nikki Bruere (middle), Alan Busacca (right)

ABOUT THE WINERY:

Capital Call Vintners was born from a chance meeting between Iowa entrepreneur Steve Bruere and renowned Washington viticulturist Alan Busacca, whose shared passion for agriculture, exceptional vineyards and fine wine sparked a lasting partnership. Together, they craft expressive wines that showcase the Pacific Northwest’s world-class growing regions. Bringing their vision full circle, Steve and his wife Nikki, returned to their Iowa roots by opening The Mercantile in Cumming, Iowa.

Cashflow is one of the portfolios at Capital Call Vintners, showcasing great wine that is born from a harmonious marriage of soil, climate, and grape. The unique label designs in the Capital Call portfolio convey each wine’s personality while fostering curiosity and excitement, and encouraging aficionados to explore the full range of their diverse portfolio. Every detail is designed to spark joy and celebrate the fun-filled adventure of grape-growing and winemaking. Learn more here.

Roasted Portobello Carpaccio

INGREDIENTS:

3 large portobellos, sliced thin
½ cup Filippo Berio organic extra virgin olive oil
2 tbsp sun-dried tomatoes
2 tbsp crushed roasted walnuts
1 cup arugula
1 tsp red wine vinegar
fresh lemon juice
salt
black pepper
paprika
parmesan cheese, for grating

DIRECTIONS:

Toss sliced portobellos with ¼ cup Filippo Berio olive oil — season with a few dashes salt, black pepper, and paprika.
Lay portobellos flat on a large baking sheet and brush with additional olive oil. You want each piece of portobello to have some olive oil on it. Roast at 375°F for about 25 minutes, or until mushrooms are tender and slightly golden at the edges.
When mushrooms are almost at time, toss arugula with 1 tsp of olive oil and red wine vinegar, along with salt and pepper to taste.
Let mushrooms cool slightly then layer on a plate in a circle.
Top with sun-dried tomatoes, crushed walnuts, and a squeeze of fresh lemon juice.
Pile the arugula salad in the center and generously grate parmesan over the whole dish. serve immediately on its own or with bread.

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July Wine Club Pairing Recipe

Posted on June 22, 2026 by WineStyles Tasting Station

JULY WINE CLUB:

Giustini Wines
Vecchio Sogno
Negroamaro Salento IGP
Puglia, Italy

BOLD WINE STYLE

Ruby red color with purple hues. Hints of red fruits, especially currant and blueberry, with notes of violet and cyclamen. Pleasant spicy notes in the end.

WINE DETAILS:

Varietals: Negroamaro
Alcohol: 14% alcohol / volume
Appellation: Salento IGP, Italy
Production Area: San Giorgio Ionico (TA), Salento, Puglia
Vine Training: Guyot
Average age of vines: 25-30 years old
Soil: Medium textured with a good presence of clay
Harvest: Half September
Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature.
Aging: In stainless steel tanks
Pairing: Red sauces, cheeses, and grilled red meats
Serving temperature: 60.8-64.4ºF
Longevity: 5 years

WINEMAKER NOTES:
After years managing vineyards for larger producers, Giuseppe Papadopoli purchased the family’s first estate in the district of Giustini in 1991. In 2005, the winery released its first label, Vecchio Sogno (“old dream”), crafted from carefully selected Negroamaro grapes and named in honor of the grandfather’s dream of owning a winery. Continued growth and recognition led to the opening of the winery’s permanent home in San Giorgio Jonico in 2015, a town immersed in the Primitivo di Manduria DOC area between the sea of Taranto and the heights of the Itria Valley.

Giuseppe Papadopoli

ABOUT THE WINERY:

Salvatore Papapodoli

Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

Grilled Tomatoes and Burrata

INGREDIENTS:

neutral oil, for oiling the grill grates, optional
4 firm tomatoes (slightly under-ripe)
6 tablespoons extra-virgin olive oil
fleur de sel or coarse kosher salt
freshly ground black pepper
one 8- to 9-ounce ball burrata
¼ cup fresh basil leaves
1 teaspoon dried oregano
zest of 1 lemon
2 tablespoons balsamic glaze
sliced baguette or other crusty bread, for serving

DIRECTIONS:

Prepare a grill for medium-high heat. It’s best to use a grill basket, but if you don’t have one, oil the grill grates.
Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

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Tag Archives: Primary Red Wine

November Wine Club Pairing Recipe