December Wine Club Pairing Recipe

Posted on November 26, 2024 by mcginnessalex

DECEMBER WINE CLUB:

Château Grézan
Louis Blanc Pergola
IGP Pays d’OC
Languedoc-Roussillion, France

MELLOW WINE STYLE

The blend of Merlot, Syrah and Carignan blend together to give this wine a beautiful mix of red fruits, cherries and blackcurrant. Delicious, the mouth is very supple, fleshy and greedy.

Varietal: 50% Merlot, 35% Syrah, 15% Carignan
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification: Total destemming. Traditional fermentation under temperature control.
Aging: Aged in vats and is bottled at the end of the winter following the harvest.
Keeping: Drink young
Food Pairing: Ideal for an evening with tapas

About the Winery:
The story of Château Grézan and the Cros-Pujol family spans over five generations, beginning in 1877 with Jules-Anatole Cros cultivating Carignan vines with a horse and donkey. Situated in Faugères, the château’s history is rich with Roman origins, medieval transformations, and a neo-medieval revival in the 19th century. Today, it combines ancestral winemaking traditions with modern techniques, producing sustainable wines that express the unique Mediterranean terroir, including AOP Faugères and IGP Pays d’Oc varieties. With shale-rich soils, Mediterranean-mountain climates, and cutting-edge methods like amphora and full-barrel fermentation, the estate crafts wines celebrated for their authenticity, quality, and heritage. Learn more here >

Try this wine with the following recipe…

Bacon Wrapped Dates Stuffed with Manchego Cheese

INGREDIENTS:

12 medium sized dates
6 oz Manchego cheese
6 slices bacon
12 tooth picks

DIRECTIONS:

Preheat oven to 400°F.
Partially cook 6 slices of bacon, stopping before it becomes crispy.
Chop 6 oz Manchego cheese into 12 small blocks, sized to stuff in dates.
Remove seed from 12 dates.
Stuff dates with Manchego cheese.
Wrap dates with bacons, securing with toothpicks.
Cook in oven for 10 minutes or until bacon becomes fully crispy.
Serve with or without toothpicks.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of A Fork’s Tale.

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November Wine Club Pairing Recipe

Posted on October 24, 2024 by mcginnessalex

NOVEMBER WINE CLUB:

Pomar Junction Vineyard & Winery
GSM The Crossing
Paso Robles, California

BOLD WINE STYLE

A classic Rhône blend and excellent food-pairing wine, this GSM has a floral nose with hints of black currant, black cherry, blueberry and a hint of leather and tobacco. A savory mouthfeel is supported by flavors of red and black fruits, sweet spices, with a finish of supple tannin.

Varietal: 46% Syrah, 27% Grenache, 27% Mourvèdre
Analysis: 14% alcohol / volume
pH: 3.60
RS: .35%
Aging: 19 months
Cooperage: 30% new French oak
Cases: 247
Winemaker: Jim Shumate
Food Pairing: Pairs well with tomatoes, garlic, and either game or domestic meats like duck, lamb, or beef.

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines. The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as “orchard” in Spanish. As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts. Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011. Read more >

About the Winery:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana Merrill and his wife Marsha, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here >

Try this wine with the following recipe…

Slow-Roasted Cherry Tomato Bruschetta

INGREDIENTS:

1 ½ pounds cherry tomatoes (about 4 cups)
6 medium garlic cloves
5 thyme sprigs
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 tablespoon sherry vinegar, ¾ cup extra-virgin olive oil, divided
½ (8-oz.) baguette, sliced diagonally (about 8 slices)
4 ounces goat cheese log, softened
small fresh basil leaves

DIRECTIONS:

Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and ¼ cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.
Meanwhile, place baguette slices in a shallow baking pan, and drizzle with ¼ cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining ¼ cup oil, and sprinkle with basil leaves.

Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Southern Living.

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October Wine Club Pairing Recipe

Posted on September 27, 2024 by mcginnessalex

OCTOBER WINE CLUB:

Black Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa

BOLD WINE STYLE

This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.

Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes

In the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.

In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.

The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.

About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.

Try this wine with the following recipe…

Pappardelle with a Slow-Cooked Beef Ragu

INGREDIENTS:

Ragu:

12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
1 tbsp salt
black pepper
3 tbsp olive oil, separated
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup red wine, full bodied, or sub with beef broth/stock
1 ½ cups water
¾ tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves

To Serve (not all sauce is used):

1 lb. dried pappardelle, or other pasta of choice
freshly grated parmesan cheese or Parmigiano Reggiano
fresh parsley, finely chopped (optional)

DIRECTIONS:

Pat beef dry and sprinkle with salt and pepper
Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of olive oil.
Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).

To Serve:

Bring a very large pot of water with 1 tbsp of salt to the boil.
Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
Add ¾ cup of pasta water into the fry pan.
Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
Yell for your family to sit down at the dinner table because you need to serve it immediately.
Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.

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September Wine Club Pairing Recipe

Posted on August 27, 2024 by mcginnessalex

Involtini di Manzo
(Sicilian Stuffed Beef Rolls)

The robust flavors of the Nero d’Avola complement the savory and slightly sweet elements of the beef rolls, with the wine’s acidity cutting through the richness of the meat and cheese.

INGREDIENTS:

For the filling:

5 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 cloves garlic, diced
¼ cup golden raisins
¼ cup pine nuts
½ cup fine breadcrumbs
½ cup grated pecorino
¼ cup fresh parsley, chopped
½ teaspoon kosher salt
freshly ground black pepper

For the involtini:

3 ounces provolone cheese
12 fresh bay leaves (if unable to find, use dry)
12 red onion wedges
extra-virgin olive oil
14 slices (about 1 pound) beef top round, sliced very thin (see cook’s note)
kosher salt
freshly ground black pepper

DIRECTIONS:

Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.
Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated.
Make the rolls: Preheat the oven to 375°F .
Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.
Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.
Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.
Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat.
Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes. Serve hot from the oven (but also very tasty at room temperature).

SEPTEMBER WINE CLUB:

Terra Dives
Riah
Nero d’Avola Siclia DOC
Sicily, Italy

BOLD WINE STYLE

Ruby red with violet hues. Fruity bouquet with clear hints of cherries. In the mouth, it is round, of good structure and with a pleasant acid note.

Varietal: 100% Nero d’Avola Sicilia DOC
Analysis: 13.5% alcohol / volume
Production Area: Mazara del Vallo, Sicily, Italy
Soil Type: Clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 7 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 10/12 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks, 6 months in tonneaux
Pairing: Pairs well with red meat dishes and mature cheeses
Critical Acclaims: 92 Luca Maroni 2020; 94 Luca Maroni 2019; 94 Luca Maroni 2018.
Serving Temperature: 60.8ºF to 64.4ºF

About the winery:
Terra Dives, established in 2019 in Petrosino (Trapani), is dedicated to celebrating the rich heritage of Sicilian viticulture. With a legacy spanning three generations, the winery expertly blends traditional practices with modern technology to craft exceptional wines that represent the essence of Sicily. Terra Dives is committed to producing and bottling wines that showcase the finest native Sicilian grape varieties, as well as select international ones, all while prioritizing sustainability and staying attuned to evolving market trends. Click here to learn more.

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August Wine Club Pairing Recipe

Posted on July 27, 2024 by mcginnessalex

Beef Carpaccio

INGREDIENTS:

8 to 10 ounces beef tenderloin*, from the tip end of the roast
4 handfuls arugula or mixed greens
your favorite vinaigrette
kosher salt
freshly ground black pepper
shaved Parmesan cheese

DIRECTIONS:

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan cheese.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See full disclaimers on video from Alton Brown and the Food Network.

AUGUST WINE CLUB:

Maison Biotteau
AOP Anjou Rouge
Loire Valley, France

MELLOW WINE STYLE

This wine is red cherry in color with a nose of red fruits and slightly spicy pepper and cinnamon notes. The palate is round and fruity with delicate tannins. Enjoy this wine now, it is meant to be fully appreciated in its youth. Serve at room temperature, 1 hour after opening.

Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Winemaking: 5-7 days of maceration after destemming
Aging: 4 to 6 months in stainless tank
Appellation: AOP Anjou
Production Region: Loire Valley, France
Pairings: Grilled red/white meat, tartares or carpaccios, Firm-fleshed fish, soft cheeses (Reblochon, Brie, Camembert Fermier)

Maison Biotteau at Château d’Avrillé

Vineyard Notes:
This wine is produced by the Biotteau Family at the Château d’Avrillé. The castle is located in the heart of Loire Valley, more precisely in the Anjou area. From a geological standpoint, the region has two dominant profiles from the influence of the Paris Basin – the bottom soil is composed of chalk and the top soil is a mixture of clay-limestone as well as silica. The banks and the bed of the Loire are made up of sand and gravel. The main red varietals produced in this area are Cabernet Franc, Cabernet Sauvignon, Pinot Noir and white wine varietals Chenin and Chardonnay.

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July Wine Club Pairing Recipe

Posted on June 28, 2024 by mcginnessalex

Berry Cobbler

INGREDIENTS:

8 cups mixed berries
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
½ teaspoon pure vanilla extract

Biscuit Topping

1 and ½ cups all-purpose flour
1/3 cup granulated sugar
1 and ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, cold and cubed
½ cup buttermilk, cold
for topping before baking: 1 tablespoon buttermilk and coarse sugar

DIRECTIONS:

Preheat the oven to 350°F and grease a 9×13-inch pan.
Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick. You could also use a food processor. While slowly stirring, slowly drizzle in ½ cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
Brush the top of the biscuit dough with 1 tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Cover and store leftovers in the refrigerator for up to 5 days.

JULY WINE CLUB:

Broken Earth Winery
Limited Release Tempranillo
Estate Grown
Paso Robles, California

BOLD WINE STYLE

This wine immediately captures your attention. The fruit and oak combine wonderfully on the nose and this harmony continues through the palate. Brighter red fruits abound with great length and flavor, with a balanced firm, finish.

Varietal: Tempranillo
Analysis: 14.6% alcohol / volume
pH: 3.57
R/S: 2.0 g/L
TA: 6.7 g/L
Appellation: Paso Robles, California
Awards: 91 pts. — Wine Enthusiast

Tempranillo:
This grape is a native Spaniard, where it reigns supreme in the famous Rioja region. You might also find it in Portugal under the name Tinta Roriz, where it is a key player in Port production. The name itself is a clue to its personality – “tempranillo” is a derivative of Spanish for “early,” hinting at its characteristic fast ripening.

Winemaker’s Notes:
“Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilizing simple vertical shoot position (VSP) for canopy management.

It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilizes mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak.” – Chris Cameron, Winemaker

About Broken Earth Winery:

Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries.

Continental Vineyards was growing grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing. This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region.

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

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June Wine Club Pairing Recipe

Posted on May 30, 2024 by mcginnessalex

Grilled Duck Breast

(If you don’t have access to/don’t like duck, try this recipe with chicken breast instead.)

INGREDIENTS:

¼ cup Worcestershire sauce
2 tablespoons olive oil
2 tablespoons minced garlic
½ teaspoon hot sauce
¼ teaspoon black pepper
4 skinned, boned duck breast halves (or chicken breast)

DIRECTIONS:

Gather all ingredients.
Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the refrigerator, 30 minutes to overnight.
Preheat the grill for medium-high heat.
Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165º F. Discard marinade. Cook time will depend on the size of the duck breast and the temperature of the grill.

JUNE WINE CLUB:

Bodega Ramón Ramos
Montetoro Roble 5
Toro, Spain

BOLD WINE STYLE

Intense violet hues denoting youth, appearance like ink. The nose is fruity and complex. The oak, although is in the background, is very integrated into the fruit. The palate is full-bodied, elegant, long and harmonious.

Varietal: 100% Tinta de Toro
Average production per hectare: 4000 kg
Age of vines: 30/50 years old
Harvest: Mid-September, handpicked
Barrel type: French oak, medium toasted
Time in barrel: 6 months
Maturation in bottle: 12 months
Appellation: Toro, Spain
Pairing: Galician lamprey, rabbit stew, duck breast

Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.

Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.

About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery. Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines. Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.

Bodega Ramon Ramos three generations of winemakers

Three generations of Ramon Ramos family of winemakers.

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May Wine Club Pairing Recipe

Posted on April 24, 2024 by mcginnessalex

Grilled Ribeye Steak with Chimichurri Sauce

INGREDIENTS:

STEAK:

2 12-14 oz ribeye steaks choice or prime
kosher salt
freshly ground black pepper
granulated garlic
2-3 tablespoons Worcestershire sauce
1 ear yellow corn shucked (optional)
flaky sea salt

CHIMICHURRI SAUCE:

1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
1 bunch cilantro leaves and small, soft stems only, finely chopped
2 cloves garlic finely minced
1 Thai chili stem removed and finely minced (or ½ – 1 teaspoon of crushed red pepper flakes)
2 teaspoons honey
1 small shallot peeled and very finely diced
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
½ teaspoon lemon zest optional
high-quality extra virgin olive oil
kosher salt
freshly ground pepper to taste

DIRECTIONS:

In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the Worcestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130°F – 135°F), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.

MAY WINE CLUB:

Trasiego Wines
Mystic Andes Gran Reserva
Cabernet Sauvignon
Alto Maipo Valley, Chile

BOLD WINE STYLE

“We work with a few very small grape growers in the Andes mountain terraces that maintain a strong and almost spiritual connection with their ancestor’s land, which together with their small scale, dedication and hand craftsmanship secures a harvest of the highest quality mountain sourced Cabernet Sauvignon you are about to experience.” – Trasiego Wines

Analysis: 13.7% alcohol / volume
Varietal: Cabernet Sauvignon
pH: 3.72
Total Acidy: 5.02 gr/l
SO2: 27 mg/l
Volatile Acidity: 0.62 gr/l
Residual Sugar: 3.13 gr/l
Appellation: D.O. Alto Maipo Valley, Chile
Critical Acclaim: 90 points – Wine & Spirits

Alto Maipo Valley:
The Alto Maipo (upper Maipo) Valley shows the powerful influence of the Andes Mountains in the distinctively richness of its terroir: rainwater during winter combined with warm and dry summers provide essential conditions for the production of premium and unique wines. Also, warm days and cooler nights with cool breezes from the Andes makes this place unique and particularly suitable for Cabernet Sauvignon, expressing special elegance, soft tannins, and fresh, aromatic grapes with a perfect balance between acidity and sweetness.

Philosophy and Winemaking:
The philosophy behind Trasiego’s winemaking is to keep the crafted profile of the wine, in order to save the character of each component, representing their origin and Cabernet Sauvignon expression as clean as possible. The grapes are hand-picked by local farmers and their families rather early in the season; the winemaking process is simple and with low intervention, finally the blending process of components is carefully made to find their desired wine. The wine is fermented in stainless steel tanks and then aged with selected neutral French oak for almost 6 months. Low filtration is used trying to maintain its tannins and structure. The last stage is a 4-month bottle-aging period. This process allows the winemakers to create a crafted Cabernet Sauvignon, with great character, representative of the variety and its origin but with an elegant, velvety and friendly taste. You can enjoy this wine for the next 3-5 years.

About Trasiego Wines:
In 2015, Trasiego was founded with the idea of producing honest wines that truly speak of their unique origin and the people behind them. Trasiego wines are sustainably produced in partnership with small artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

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April Wine Club Pairing Recipe

Posted on March 21, 2024 by mcginnessalex

Arrosticini (skewers)

INGREDIENTS:

1.5 lbs. diced lamb
3 tbsp. olive oil
4 rosemary sprigs
sea salt
freshly ground black pepper

DIRECTIONS:

Combine the lamb, oil and seasoning and rosemary in a bowl, turning over with your hands. Leave to marinate for 1 hour.
Thread the lamb onto skewers (if using wood skewers soak them in water first, 10-30 minutes, so not to catch fire), and grill on the barbecue for about 5–10 mins until cooked and browned.

APRIL WINE CLUB:

Tenuta Talamonti
Magnolia
Montepulciano d’Abruzzo DOC
Abruzzo, Italy

BOLD WINE STYLE

This classic wine has an intense bouquet of ripe black fruit. Rich in fruit, lively, finely framed by oak spices. Ruby-red with violet undertones.

Analysis: 13.5% alcohol / volume
Varietal: 100% Montepulciano
Appellation: Abruzzo DOC, Italy
Residual sugar: 4 g/L
Recommended Pairings: Arrosticini, Porchetta, Hamburgers

PRODUCTION METHOD:
The 6-month aging in large French oak barrels ensures soft tannins and elegance to create a plush classic red that Italians enjoy.

ABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

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March Wine Club Pairing Recipe

Posted on February 26, 2024 by mcginnessalex

Blue Cheese Stuffed Portobello Mushrooms

INGREDIENTS:

2 large portabello mushroom caps
2 ounces crumbled blue cheese
2 teaspoons bread crumbs

DIRECTIONS:

Preheat oven to 400°F.
Remove any additional left behind stem from mushroom cap and discard.
Place Portobello mushrooms, brown gill side up, on a baking sheet.
Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
Top with 1 teaspoon each of bread crumbs on the blue cheese.
Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.

MARCH WINE CLUB:

Maison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France

MELLOW WINE STYLE

A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.

Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation.
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.

WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)

ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.

Join 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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