Tag Archives: Primary Red

Skylark Wine Company Alondra Syrah

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JUNE WINE CLUB:

Mellow style logoskylark-alondra-syrah-bottleSkylark Wine Company
Alondra
Syrah
Mendocino County, California

MELLOW WINE STYLE

Alondra is the Spanish word for Skylark. Ruby red in the glass, Alondra Syrah is a medium-bodied interpretation of this classic Northern Rhône varietal. The aromatics feature red raspberry, grilled meat and leather with a touch of Provencal spice box. The fruit emerges generously on the palate with red to black fruits complimented by a caramel inflected barrel spice and cracked black pepper. This nuanced and medium-bodied palate impression leads into a finish of integrated tannins with the fruit and spice components in total concert.

WINE DETAILS:

  • Appellation: North Coast AVA, Mendocino County, California
  • Varietals: Syrah
  • Alcohol: 14.6% alcohol / volume
  • pH: 3.62 g/l
  • Total Acidity: 6.3 g/l

WINEMAKER’S NOTES:
Acclaimed viticulturist and grape grower Kurt Ashurst’s Syrah vineyard surrounds his home just outside Hopland in Mendocino County, framed by the eastern banks of the Russian River and McNab Ridge. This two-acre plot is a labor of love for the Ashurst family, farmed sustainably. While this Syrah is often a component of Skylark’s Red Belly blend, this Syrah was bottled separately as an homage to this heritage site. Ashurst Syrah passed down the sorting table before being crushed into the fermenter. Grapes were destemmed and macerated on the skins for 18 days, gaining its dark inky color and expression. Then racked into seasoned French cooperage. After extended barrel élevage, racked once into bottling tank and then bottled without fining or filtration.

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

lamb-kofta-dishGrilled Lamb Kofta (Ground Lamb Kebabs)

INGREDIENTS:

  • 2 lbs ground American lamb
  • 2 tsp Diamond Kosher salt (or 1 1/2 tsp Morton Kosher salt)
  • ¾ cup pine nuts
  • ¾ tsp ground black pepper
  • 1/8 tsp red pepper flakes (or to taste)
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp smoked paprika
  • ½ cup onion (grated or finely chopped)
  • 2 to 3 garlic cloves
  • 1/3 cup fresh mint, minced
  • 1/3 cup fresh flat leaf parsley, minced
  • 1 tsp fresh thyme, chopped
  • olive oil

DIRECTIONS:

  1. In a food processor, add the salt, pine nuts, cumin, black pepper, red pepper flakes, coriander, cinnamon, and paprika. Process the ingredients until smooth, scraping down the sides with a spatula as needed.
  2. Transfer the mixture to a large bowl with the ground lamb, grated onion, garlic, mint, parsley, and thyme. Dampen your hands with water and gently knead using your hands until incorporated and the mixture starts to turn slightly tacky to the touch and to the side of the bowl, about 2 minutes.
  3. Divide into 10 to 12 ball-shaped portions (about 3 oz each). Then shape them into long cylinders using a rolling motion between your dampened hands.
  4. Slide the cylinders onto 12″ skewers, then place on a parchment-lined sheet pan. Drizzle each with a little olive oil. Cover and refrigerate to chill completely for at least 1 hour, or overnight.
  5. Grill the koftas over medium-high heat, placing them on the grill at a 45-degree angle to grill grates directly over the heat. Turn every 4 to 6 minutes, for about 8 to 12 minutes total depending on the size of your kofta, or until the internal temperature reaches 160°F.

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of Salt Pepper Skillet – All Rights Reserved.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoskylark-alondra-cabernet-bottleSkylark Wine Company
Alondra
Cabernet Sauvignon
Mendocino County, California

BOLD WINE STYLE

Alondra is the Spanish word for Skylark. Perfumed nose of black cherry, blueberry and cassis with those classic cabernet characteristics of tobacco leaf and mint. The fruit-inspired palate features cassis and cherry fruit front and center, while that defining cabernet structure deftly folded into the fruit. Ripeness and elegance are the hallmarks of Alondra Mendocino Cabernet Sauvignon, which can be enjoyed now or cellared for the next decade.

WINE DETAILS:

  • Region: North Coast AVA, Mendocino County, California
  • Varietals: Cabernet Sauvignon
  • Alcohol: 14.5% alcohol / volume
  • pH: 3.52 g/l
  • Total Acidity: 6.6 g/l

WINEMAKER’S NOTES:
Alondra Mendocino Cabernet Sauvignon is sourced from one block in the heart of Mendocino County. Farmed organically, it is located in the rugged terrain of Northern California, near the banks of the Upper Russian River and the foothills of the Mayacamas. This vineyard is planted with three clonal selections specifically selected for this site. In early July 2024, the region experienced a record-breaking heat spike that transitioned to a long and moderately cool growing season. The Cabernet was picked in mid-October under ideal conditions. Gently crushed into a fermenter and left to ferment at its own pace with native yeasts. After primary fermentation we racked into 30% new Taransaud barrels (a French cooperage in Cognac) for eight months. The winemakers executed one rack and returned, then bottled all free run juice unfined and unfiltered.

John Lancaster and Robert Perkins

Photo by Skylark Wine Company: John Lancaster and Robert Perkins

ABOUT THE WINERY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

tri tip steak with salsa on a cutting board

Grilled Tri-tip with Santa Maria Salsa

INGREDIENTS:

  • 2 lb tri-tip steak, fat trimmed off
  • 2 tablespoon coarse Kosher salt or sea salt
  • 2 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 1 tablespoon brown sugar, dark
  • 2 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1 28 oz can diced tomatoes drained
  • 2 stalks celery finely chopped
  • 3 scallions chopped, green and white parts
  • 2 Anaheim peppers seeded and finely chopped
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon hot sauce, ie. Tabasco, Louisiana Hot Sauce
  • 1½ teaspoon garlic salt

DIRECTIONS:

  1. Sprinkle the coarse Kosher (or sea) salt all over the tri-tip. Place in the refrigerator for 1 hour.
  2. In a small bowl, mix together the black pepper, garlic powder, chili powder, paprika, brown sugar, and dry mustard.
  3. Fire your grill up for 2-zone cooking. One side with direct heat and the other side with no heat.
  4. Remove the tri-tip from the refrigerator. Dust off the excess salt, but leave enough of it to season the steak. Sprinkle the rub all over the meat. Use your fingers to press it into the steak.
  5. Place the tri-tip on the indirect heat side of your grill and lower the lid. Cook until an internal temperature reaches 110°F, about 30 to 45 minutes. Flip the meat about halfway while cooking.
  6. Move the tri-tip to the direct heat side of the grill and cook until an internal temperature of 130°F is reached. Remove from the grill and let the meat rest for 5 to 10 minutes (the temperature will rise to 135°F).
  7. Slice against the grain and then top with the salsa, with extra served at the table.
  8. In a large bowl, mix all of the ingredients together. Chill in the refrigerator until ready to use. (You can make this up to several hours of grilling, or you can make it while the tri-tip is chilling with salt in the fridge).

Information & Photos © Skylark Wine Company – All Rights Reserved.
© Recipe courtesy of How to Feed a Loon – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoVendimia-Seleccionada-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14% alcohol / volume
  • Residual Sugar: 1.2 g/l
  • Acidity: 5.6 g/l (tartaric)
  • Harvest: Second week of October
  • Aging: 4 months in mixed American and French oak barrels
  • Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
  • Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

chorizo-patatas-tapas

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup mayonnaise
  • 4 teaspoon Spanish paprika
  • 1 teaspoon garlic powder

DIRECTIONS:

  • Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
  • Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
  • Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
  • Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
  • While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
  • Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
  • Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
  • Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
  • Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
  • Finally, add back the chorizo to the potatoes and stir to mix.
  • To serve, dollop or drizzle the sauce over the top of the patatas bravas.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.

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April Wine Club Pairing Recipe

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APRIL WINE CLUB:

Bold wine Style logoRhino_Run_Pinotage_bottleVan Loveren Family Vineyards
Rhino Run
Pinotage
Western Cape, South Africa

BOLD WINE STYLE

A barrel-matured wine with rich black berry, red berry fruit, and strawberry confit on the aromatic nose. Elegant expression with firm ripe tannin structure, super-voluptuous yet finely balanced and rounded. Wisps of cherry tobacco and roasted berries add to the complexity through to the dry, graphite finish.

WINE DETAILS:

  • Varietals: 100% Pinotage
  • Appellation: Western Cape, South Africa
  • Alcohol: 14.5% alcohol / volume
  • RS: 3.7
  • pH: 3.56
  • TA: 5.7
  • Pairing Suggestion: Sweet barbecue ribs, Boerewors & steak, Gouda cheese
  • Cellar Aging Potential: 3-4 years
  • Harvest Date: March

VINEYARDS:
Grapes were sourced from a selection of vineyard blocks from trellis to Busch vine, in a variation of meso-climates, exposed hills, and sheltered valleys with soils from Hutton, Oakleaf, Granite, sandstone, and sandy soils. Grapes were picked from a selection of these different wards in the Western Cape.

WINEMAKING TECHNIQUES:
Harvesting occurred at optimal ripeness when the grapes were between 77-78.8°F Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for color extraction. Fermentation lasted between 4 and 6 days at 71.6-77°F. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which was second and third fill barrels. The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months whereby the wine was racked twice.

ABOUT THE WINERY: VAN LOVEREN
A decade ago, black and white rhinos seemed on the road to recovery, but since 2008 nearly 8,000 have been poached, pushing them back into a fight for survival. As a family-owned business rooted in responsible farming and environmental care, Van Loveren provides the ideal platform for Rhino Run to raise awareness and funds for rhino protection. With SANParks (South African National Parks) as its main beneficiary, Rhino Run donates a portion of every bottle wine sold — contributing over R600,000 to conservation to date. With every sip, you’re part of the story. 1.5% of every bottle sold goes directly to SANParks anti-poaching initiatives, helping to protect and preserve rhinos for future generations. Rhino Run is more than a wine —it’s a purpose, a story of hope, and a commitment to conservation. Learn more here. >

bobotie-recipe-blogBaked South African Bobotie

INGREDIENTS:

For the curried ground meat:

  • 3 slices bread, crusts removed
  • 12.3 fl oz milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter
  • 2 sliced medium onions
  • 4 garlic cloves – or 2 teaspoons garlic paste/chopped garlic
  • 2 tablespoons mild curry powder – add ½ tablespoon more if you like it spicy
  • 4 tablespoons fruit chutney, heaped
  • 4 tablespoons apricot jam
  • 1 tablespoon Worcester Sauce
  • 1 teaspoon turmeric
  • 1 teaspoon fresh ginger, finely chopped/minced
  • ½ teaspoon ground cinnamon
  • 2 tablespoons red wine vinegar
  • 2.2 lb. ground beef
  • 6-7 tbsp golden raisin
  • 1 ½ teaspoons salt – test for salt and add more if you’d like
  • black pepper to taste
  • 1 beef stock cube, crumbled
  • 1 egg, lightly beaten

For the savory custard topping:

  • 2 eggs
  • 1 good pinch salt
  • 1 good pinch turmeric
  • 6 bay leaves

DIRECTIONS:

Prepare the bread

  1. Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk. Leave this to soak while you get on with the rest of the Bobotie.

Prepare the Meat:

  1. Preheat the oven to 356ºF (320ºF fan).
  2. Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic. Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.
  3. Next, add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, chopped ginger, cinnamon and red wine vinegar to the onion mixture.
  4. Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.
  5. Revisit the bread that’s now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork.
  6. Keep the remaining milk, we will use it for the savory egg custard topping later.
  7. Add the ground meat, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan. Then, crumble the beef stock cube into the mixture.
  8. Give it a good mix and gently fry, whilst stirring, until the ground beef has lost its pinkness. (Tip: A wooden spoon works great for breaking up the ground beer).
  9. Spoon the meat mixture into a greased oven dish (roughly 12″ x 8″) and smooth the top.

Prepare the savory custard topping:

  1. Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric. Whisk thoroughly until the egg yolks are fully incorporated and evenly blended.
  2. Gently pour the egg mixture evenly over the top of the meat.
  3. Place the bay leaves on top. Try to space them out equally in a pattern of your choice.
  4. Bake on the middle shelf of the oven for 50 minutes to 1 hour.
    1. The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, that’s the best bit of a well-baked Bobotie! Add on a few extra minutes if necessary.

Information & Photos © Rhino Run – All Rights Reserved.
© Recipe courtesy of The Cinnamon Jar.

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Boas Uvas Red

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MARCH WINE CLUB:

Bold wine Style logoBoas_Uvas_Red_bottleTaboadella Winery
Boas Uvas
Red
Dão, Portugal

BOLD WINE STYLE

Boas Uvas Red displays a deep ruby color, with aromas of blue fruits, plums, and blackberries, accompanied by subtle floral and spicy notes from its aging in wood. With a well-defined structure, it reveals smooth yet firm and well-integrated tannins. It boasts lively acidity and a long, elegant finish.

WINE DETAILS:

  • Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
  • Appellation: Dão, Castendo sub-region
  • Alcohol: 13.5% vol.
  • Producer: Bucozal
  • Recommended Serving Temperature: 60.8ºF-64.4ºF
  • Pairing Suggestion: Pairs well with game meats, lamb, veal dishes, aged cheeses, and cuisine with intense flavors.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
The grapes were carefully selected in the vineyard and destemmed. Fermentation occurred in stainless steel tanks under temperature control. Approximately 30% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward red blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.  

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese-beef-stewPortuguese Stewed Beef

INGREDIENTS:

  • one (4 ½-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
  • 2 tablespoons crushed red peppers, or more to taste, or ½ teaspoon crushed red pepper flakes
  • 1 large (9 oz) onion, cut into slices
  • 1 bunch parsley, coarsely chopped
  • 6 to 8 cloves garlic, smashed and peeled
  • 2 bay leaf
  • ½ teaspoon allspice berries
  • 4 whole cloves
  • kosher salt, to taste (optional)
  • 3 tablespoons (1 1/2 oz) unsalted butter or lard
  • 2 cups hearty red table wine
  • 2 tablespoons store-bought or homemade tomato paste
  • ½ teaspoon ground cinnamon

For serving:

  • Boiled white potatoes, (optional)
  • Roasted red peppers, (optional)
  • Cooked greens, (optional)

DIRECTIONS:

  1. The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
  2. About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard. 
  3. In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
  4. Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 ½ hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
  5. Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.

Information & Photos © Boas Uvas, Taboadella, and Weinbauer – All Rights Reserved.
© Recipe courtesy of Leite’s Culinaria – All Rights Reserved.

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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March Wine Club Pairing Recipe

Posted on by

MARCH WINE CLUB:

Bold wine Style logoBoas_Uvas_Red_Reserva_bottleTaboadella Winery
Boas Uvas
Reserva Red
Dão, Portugal

BOLD WINE STYLE

Deep ruby color, with prominent fresh and fruity aromas of red fruits such as cherry and plum, complemented by a subtle touch of spice. A well-balanced wine with smooth tannins, revealing lively acidity and a persistent, slightly fruity finish.

WINE DETAILS:

  • Varietals: Touriga Nacional, Jaen, Tinta Roriz, Alfrocheiro
  • Appellation: Dão, Castendo sub-region
  • Alcohol: 13% vol.
  • Producer: Bucozal
  • Recommended Serving Temperature: 59ºF-62.6ºF
  • Pairing Suggestion: Pairs well with grilled meats, game dishes, aged cheeses, and traditional Portuguese cuisine.

VINEYARD HARVEST:
From September 6th to October 3rd. An atypically cold spring, combined with the delayed pruning decided by the technical team, resulted in a slight delay in the vegetative cycle. This strategy successfully avoided exposure to the late frosts that occurred during the first half of April in the Dão Demarcated Region. Flowering took place under sunny conditions, enabling a generous berry formation with fully developed clusters. June, July, and August were dry months, with high daytime temperatures, but cool nights that allowed the clusters to develop with balanced ratios. These temperature variations, along with perfectly adapted and well-established vineyards and the richness of water in the subsoil, facilitated a balanced ripening process. This resulted in an exceptional grape quality, reflected in wines with a unique profile and richness.

VINIFICATION AND AGING:
Fermentation occurred in stainless steel tanks under temperature control. Approximately 20% of the wine aged in 500-liter French oak barrels for about 12 months.

ABOUT THE WINES:
Boas Uvas, meaning “Good Grapes”, is a fresh and fun line of wines from the team at Taboadella Winery in Portugal’s Dão region. Featuring a smooth, fruit-forward Red Blend and a richer, oak-aged Red Reserva, these wines highlight native Portuguese grapes like Touriga Nacional and Alfrocheiro. With a playful spirit and serious quality, Boas Uvas brings the charm of Dão to every glass.

 

ABOUT TABOADELLA WINERY:
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today, it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.

Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of two of Portugal’s most important wine regions. In the Dão and Douro, with a total of 127 hectares of vineyards, the Amorim family solely grows indigenous grape varieties, parcel by parcel, in a practice that combines traditional processes and sophisticated technology to produce exceptional wines.

Two estates, where the vineyards and wine have ancestral roots. Two pioneering wine tourism projects in Portugal that maintain the local culture and uphold a profound respect for the historical heritage of two great wine regions – the Douro and the Dão. Learn more about the history of Taboadella>

Portuguese-francesinha-sandwichPortuguese Francesinha Sandwich

INGREDIENTS:

  • 8 slices of bread
  • 4 slices of ham
  • 8 slices of cheese
  • 150 grams sirloin steak (about 5.2 oz.)
  • 4-6 linguiças (Portuguese sausage)
  • kosher salt
  • black pepper

For the sauce:

  • 1 large blonde beer
  • 1 cup fried tomato sauce
  • 2 tbsp port wine
  • ½ cup beef broth
  • 1 tbsp salted butter
  • 1 onion chopped
  • 1 garlic minced
  • 1 tbsp cornstarch
  • ½ tbsp olive oil
  • 1 tbsp piripiri (Portuguese chili)

DIRECTIONS:

For the sauce:

  1. In a big saucepan, heat the olive oil and add the garlic and the onions. Cook them until golden.
  2. Pour the beer and simmer until the alcohol evaporates (about 5 minutes).
  3. Pour the beef broth, the fried tomato sauce, the port wine, the Piri Piri (chili) and the butter to give shine to the sauce. Add the cornstarch slowly avoiding lumps.
  4. Simmer for a couple of minutes until the sauce is thick.

Francesinhas:

  1. Preheat the oven to 350ºF
  2. Cook the beef chopped in small strings. Season with salt and black pepper.
  3. Cook the linguiças sliced in half lengthwise.
  4. Take 4 slices of bread for each Francesinha. Cut the center of two slices to make room for the filling. The other two will be the bottom and top of the francesinhas.
  5. Fill the bread with the sausages, the beef and the ham roughly chopped. Cover the francesinhas with the cheese and melt in the oven for 5 minutes.
  6. Cover with the sauce and serve with french fries.

Information & Photos © Boas Uvas, Taboadella, and Weinbauer – All Rights Reserved.
© Recipe courtesy of The Cookware Geek.

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Zinfinity Sonoma County Zinfandel

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FEBRUARY WINE CLUB:

Bold wine Style logoZinfinity-bottleWilliam Knuttel Winery
Zinfinity
Sonoma County Zinfandel
Sonoma, California

BOLD WINE STYLE

Dense aromas of black plum, ripe cherry, blackberry and bramble are lifted by notes of creamy oak. Flavors follow on, with the entry adding hints of raspberry and cassis. Dense, juicy tannins flesh out the mid-palate, which leads to a firm finish of great length and persistence. The Zinfinity displays excellent balance, allowing great versatility in food pairing, and, like all wines well-crafted in claret style, will further develop with extended cellar aging.

WINE DETAILS:

  • Varietal: 80% Zinfandel, 15% Petite Sirah, 5% Malbec
  • Alcohol: 13.9%
  • ph: 3.78
  • TA: 0.57 g/100ml
  • Vineyards: Biglieri, Cartee, Windsor Oaks, Doug Rafanelli
  • Barrel Aging: 21 months in French Oak (Francois Freres, Demptos, Tonnelleries)
  • Production: 2350 cases

WINEMAKING:
Sonoma County Zinfinity is a beautifully balanced, densely structured, age-able wine.  At its foundation is the fruit from 55-year-old vines in Biglieri Vineyard at the southern edge of Dry Creek Valley, blended with additional Old Vine Zin from the nearby Cartee Vineyard. To these finely nuanced Zins, the winemaker added concentrated hillside fruit from Windsor Oaks Vineyard in the Chalk Hill sub-appellation of Russian River Valley, and Petite Sirah from Doug Rafanelli’s steep hillside vines in Dry Creek Valley, to enhance the density and structure of the blend. The lots were aged separately for twenty months, then fashioned into Zinfinity and racked to French oak for additional aging.  Winemaking was similar for all the lots in the blend: cold-extraction of gently crushed fruit, lengthy fermentation with vigorous pumpovers, extended maceration, French oak aging, quarterly racking—and minimal intervention.  And, of course, there are copious (infinite!) rounds of blend trials to make the ultimate Zinfinity!

blueberry-chicken-valentines-dishBlueberry Chicken

INGREDIENTS:

  • 2 chicken breasts cut into smaller pieces, if required
  • 1 ½ cups blueberries
  • ½ small white onion diced
  • 1 small fennel diced
  • 2 tablespoon olive oil
  • 2 garlic cloves minced or finely diced
  • 2 tablespoon fresh thyme leaves
  • 2 tablespoon maple syrup
  • 2 teaspoon apple cider vinegar
  • pinch salt
  • pinch black pepper

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Cut the chicken breasts into smaller pieces if required. Season with salt and black pepper (if using). Add a tablespoon of olive oil to your skillet and fry the chicken each side on a medium heat until light golden brown (you may need to do this in two batches if your skillet is on the smaller size). Cook time is about 10-12 minutes overall, depending upon the size of the fillets. Set aside on a plate.
  3. Reduce the heat to low and, in the same skillet, fry the onion and fennel in olive oil until softened for about 5 minutes.
  4. Add the garlic, blueberries, maple syrup, apple cider vinegar, salt and black pepper to the skillet. Bring to a light simmer, and cook for around 10 minutes until the blueberries have broken down into around half liquid.
  5. Add your chicken to an ovenproof dish and then spoon the blueberry sauce over it. Bake in the oven for 20 minutes, or until the chicken has an internal temperature of 165°F.

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Through the Fibro Fog.

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February Wine Club Pairing Recipe

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FEBRUARY WINE CLUB:

Bold wine Style logoTentadora-Malbec-Reserva-bottleWillam Knuttel Winery
Tentadora
Malbec Reserva
Valle de Cafayate, Argentina

BOLD WINE STYLE

Brimming with aromas of blackberries and blueberry compote, laced with hints of spicy earth. The color is deeply hued, and a succulent core of fruit broadens into a velvety finish with seamlessly integrated and fully resolved tannins. The Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats—all the better if the meats are grilled at an asado, or Argentine-style barbecue.

WINE DETAILS:

  • Varietal: Malbec
  • Appellation: Valle de Cafayate, Salta, Argentina
  • Alcohol: 14.5%
  • TA: 5.8 g/L
  • pH: 3.72
  • Yield: 2.8 tons/acre
  • Aging: 32 months in French oak, 25% new

VINEYARD NOTES:
While Argentina is recognized mostly for the wines of Mendoza to the south, the smaller Cafayate region is rapidly gaining favor, after over 100 years of grape growing!  Knuttel believes the region may eventually out rival Mendoza’s reputation, much as Napa Valley often does with larger Sonoma County. Land purchases and winery construction in the last few years are bearing out this prediction. 

ABOUT THE WINEMAKER:
Winemaker William Knuttel first visited Cafayate fifteen years ago, and quickly became captivated with the area and its people, culture, and climate.  The town is in the Calchaqui Valley, nestled in the foothills of the Andes at over 5000’ elevation. This high mountain desert has the feel of Napa Valley plunked down into Zion Canyon National Park. Vineyards seemingly grow in nothing but rock and sand, surrounded by towering mountains of red rock and granite.

After his tenure at Chalk Hill, which included extensive experiments with Malbec clones, pruning techniques, and winemaking styles, Knuttel could not resist temptation in Cafayate, and Tentadora, “the temptress,” materialized from some of the finest Malbec vineyards he had ever seen, all at elevations of 5000 to 8000 feet in altitude.

ABOUT THE WINERY:
William Knuttel created the Tentadora brand within his broader winemaking portfolio to focus on Malbecs from Argentina’s Cafayate Valley. While he continues to operate William Knuttel Winery in Sonoma, California, his interest in this high-altitude region has been long-standing. The name Tentadora—Spanish for “the temptress”—speaks to the irresistible pull of Cafayate’s exceptional Malbec vineyards and Knuttel’s desire to bring their character into his work. Learn more about William Knuttel here.

Willam Knuttel

Roast beef chimichurri dish with red wine and valentines day heartsTop Round Roast Beef with Chimichurri

INGREDIENTS:

  • 1 ½ c minced parsley (roughly 2 bunches)
  • 8 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 ½ tsp salt
  • ½ tsp red pepper flakes
  • ½ tsp ground black pepper
  • 1 c olive oil
  • ½ c red wine vinegar
  • 3 lb. top round roast beef

DIRECTIONS:

  • Mix minced parsley, minced garlic, oregano, salt, red pepper flakes, and black pepper in a bowl.
  • Add oil and vinegar. Mix well. Taste and adjust the salt and pepper as desired.
  • Reserve ½ of chimichurri (1 c) in an airtight container. Store it in the refrigerator until ready to use as a garnish for the roast.
  • The other half (1 c) of the chimichurri, use to marinade the meat. Place the meat in a zipper-sealed bag and pour in the marinade. Marinade overnight, at least 12 hours (up to 24 hours).
  • Remove the roast from the refrigerator 1.5 – 2 hours before roasting for it to come to room temperature.
  • Preheat your oven to 450°F.
  • Line a roasting pan with aluminum foil. Drain the marinade from the roast and place the roast on the roasting rack in your roasting pan.
  • Cook the roast at 450ºF for 15 minutes.
  • Reduce the heat setting of your oven to 325°F. Cook the roast for an additional 60-70 minutes, for medium doneness, or until your desired doneness is reached. Use an instant-read thermometer, inserted into the side of your roast (not in fat), to check the doneness of your meat. You should remove the roast 5-10 degrees lower than your desired temperature, as the roast will continue cooking as it rests.*
  • When your desired doneness has been reached, remove the roast from the oven and let it rest for 10 minutes before slicing.
  • Take the reserved chimichurri out of the refrigerator and let it come to room temperature before serving.
  • After resting, slice the roast thinly against the grain and serve with the reserved chimichurri.
    *Desired ending temperatures – Rare: 125ºF, Medium Rare 135ºF, Medium 145ºF, Medium Well 150ºF, Well Done 160ºF

Information & Photos © William Knuttel – All Rights Reserved.
© Recipe courtesy of Curious Cuisinière.

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Bronzino Dolcetto di Ovada DOC

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Mellow style logoBronzino Dolcetto Di Ovada wine bottleBronzino
Dolcetto di Ovada DOC
Piedmont, Italy

MELLOW WINE STYLE

Red ruby in color with very fruity nose and taste with hints of plums and raspberry.

WINE DETAILS:

  • Varietal: 100% Dolcetto
  • Alcohol: 12.5-13%
  • Vineyards: located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
  • Pairing: Ideal with delicate dishes such as pasta and soup.

WINEMAKER’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

eggplant dish with chickpeas and tomatoesEasy Greek-Style Eggplant

INGREDIENTS:

  • 1.5 lb eggplant cut into cubes
  • kosher salt
  • extra virgin olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper stem and innards removed, diced
  • 1 carrot chopped
  • 6 large garlic cloves minced
  • 2 dry bay leaves
  • 1 to 1 ½ tsp sweet paprika OR smoked paprika
  • 1 tsp organic ground coriander
  • 1 tsp dry oregano
  • ¾ tsp ground cinnamon
  • ½ tsp organic ground turmeric
  • ½ tsp black pepper
  • 1 28- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • fresh herbs such as parsley and mint for garnish

DIRECTIONS:

  1. Heat oven to 400ºF.
  2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.
  3. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
  7. When eggplant is ready, remove from oven and add a generous drizzle of extra virgin olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of The Mediterranean Dish.

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January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Mellow style logoBronzino Barbera d'Asti wine bottleBronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.

WINE DETAILS:

  • Varietal: 100% Barbera
  • Alcohol: 13-13.5%
  • Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
  • Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
  • Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.

WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

braised short rib risotto dishBraised Short Rib Risotto with Mushrooms

INGREDIENTS:

  • For the Short Ribs:
    • 1 teaspoon avocado oil
    • 2-3 pounds bone in short ribs
    • 2 cups onions diced (about 1 large onion)
    • 3 cloves garlic minced
    • ¾ cups dry red wine like cabernet sauvignon
    • 4 cups beef stock
  • For the Mushrooms:
    • 1 tablespoon extra virgin olive oil
    • 1 pound mushrooms quartered or sliced (ideally, baby portobello)
    • 1 clove garlic minced
    • salt and pepper to taste
  • For the Risotto:
    • 1 tablespoon extra virgin olive oil
    • 1 cup onion diced (about ½ large onion)
    • 2 cloves garlic minced
    • ½ cup cooking sherry
    • 1 cup arborio rice
    • 3-3.5 cups beef broth could also use mushroom stock
    • 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
    • 1 tablespoon unsalted butter
    • fresh herbs

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
    • SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
    • SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
    • BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
    • FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
  • FOR THE MUSHROOMS:
    • BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
  • FOR THE RISOTTO:
    • SIMMER: Heat up broth to a low simmer in a small pot.
    • SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
    • DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
    • TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
    • POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
    • FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.
  • PUT IT ALL TOGETHER:
    • SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.

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