Tag Archives: Primary White

Alchemy White Angel Sauvignon Blanc

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DECEMBER WINE CLUB:

Silky styleAlchemy Angel white sauvignon blanc wine bottle with bowAlchemy Premium Wines
White Angel
Casablanca Valley, Chile

SILKY WINE STYLE

This wine is pale green in color with aromas of white peach and minerals with fresh tropical fruit flavors, lively acidity and a long finish.

WINE DETAILS:

  • Appellation: Casablanca Valley, Chile
  • Varietal: Sauvignon Blanc
  • Alcohol: 13.1%
  • pH: 3.39
  • TA: 5.9 g/L
  • Residual Sugar: 0.2 g/L
  • Aging: 6-8 months in concrete eggs
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Oysters, lobster, seafood risotto and creamy cheeses.

WINEMAKING:
Alchemy White Angel is made from Sauvignon Blanc grapes 100% harvested by hand and then whole cluster pressed. The grapes never touch a crusher, de-stemmer or pumps and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in concrete eggs, aged 6-8 months sur lees, settled and then racked using gravity.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

Oysters recipe

Oysters Rockefeller

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • ¼ cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish
  • Mignonette Sauce:
    • ¾ cup Champagne vinegar
    • 2 shallots, minced
    • 2 tablespoons cracked black peppercorns
    • 1 tablespoon chopped chervil
    • ½ lemon, juiced

DIRECTIONS:

  1. For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450°F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  2. For the Mignonette sauce: In a small bowl whisk together all ingredients. Cover and chill one hour before serving with oysters.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Tyler Florence on the Food Network.

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Renacer Punto Final Reserva Naranjo Orange Chardonnay

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FEBRUARY WINE CLUB:

Rich WineStylesHeart-Punto-Final-Orange-chardonnay-bottleBodega Renacer
Punto Final Reserva
Naranjo Orange Chardonnay
Mendoza, Argentina

RICH WINE STYLE

Golden orange color. The nose presents notes of ripe peach, apricot, ginger, flowers such as camomile. On the palate it has citrus flavors of tangerine peel and pink grapefruit. In addition, aromas of vanilla and bourbon can be found, the result of its brief contact with used barrels. It is vibrant, with fresh acidity and a sweet finish.

Varietal: 100% Chardonnay
Analysis: 12.5% alcohol / volume
pH: 3.3
Total Acidity: 6.5 g/L
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Vineyard Productivity: Yields of less than 8 tons per hectare
Harvest: Manual in 17 kg crates
Vinification: With skins, similar to a red wine fermentation, with selected yeasts in 1000 liter stainless steel tanks, at a maximum temperature of 64.4ºF
Aging: French and American oak barrels of second use
Farming: Vegan and sustainable
Winery: Family owned
Food Pairings: Lamb, pork, chicken, grilled fish, octopus, hummus, baba ghanoush, roasted vegetables and Indian curry

About the Winery:
The name Punto Final refers to the moment when the winemaking team considers that it has achieved its ultimate goal: exceptional, easy-to-drink wines that express the typicity of each varietal in an authentic way. Founded by Patricio Reich, with the collaboration of world-renowned winemaker Alberto Antonini, Bodega Renacer prides itself in bringing consumers the very best wines from South America’s unique terroirs. The winery structure itself is quite impressive, featuring a medieval tower built of rocks with state-of-the-art winemaking equipment. Renacer’s vineyards are located in a unique zone in Mendoza, Argentina, where the soil, altitude, climate and water come together to create the perfect growing environment for Malbec and other varietals. Learn more here.

Try this wine with the following recipe…

apricot-glazed-chicken-dishApricot Glazed Baked Chicken

INGREDIENTS:

  • ¾ cup apricot preserves
  • 1 tablespoon whole grain mustard
  • 2 tablespoons soy sauce or coconut aminos
  • 2 tablespoons melted, unsalted butter
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 pounds boneless skinless chicken breasts (about 4 pieces)

DIRECTIONS:

  1. In a large bowl or baking dish add the apricot preserves, mustard, soy sauce, butter, thyme, salt and pepper and whisk until well combined. Add the chicken and toss until well coated.

Information & Photos © Renacer and Weinbauer – All Rights Reserved.
© Recipe courtesy of Life is But a Dish.

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Calyptra Mosaiko Sauvignon Blanc

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JANUARY WINE CLUB:

Calyptra_Bottle_SB_MosaikoCalyptra Vineyards & WineryCrisp Wine Style
Mosaiko Sauvignon Blanc
Alto Cachapoal, Chile

CRISP WINE STYLE

Mild yellow in color, this wine has a fresh nose with citrus and floral notes of lime, green pear and white flowers. The palate is juicy with vibrant acidity. It has a great volume and a long aftertaste, with a fresh and elegant finish.

Varietal: 100% Sauvignon Blanc
Analysis: 13% alcohol / volume
Appellation: DO Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes, immersed in the Alto Cachapoal Valley. Hand-harvested in 12 kg boxes, Mosaiko Sauvignon Blanc is born from a combination of Sauvignon Blanc quarters, each contributing its own expression. Once in the winery and after a selection of clusters and destemming, they take the grapes to the press, where they do a soft press, to obtain the must. Alcoholic fermentation is carried out in stainless steel tanks at low temperatures, between 57.2ºF and 60.8ºF, over an average period of 20 days. Malolactic fermentation is not carried out. It is aged for six months in stainless steel tanks with its own lees. Once bottled, the wine is aged for a minimum of six months in bottle prior to release.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Try this wine with the following recipe…

arugula-salad-stacked-blogGoat Cheese Salad with Arugula

INGREDIENTS:

Garlic Butter Croutons

  • 2 Tablespoons salted butter
  • 1 clove garlic pressed
  • 2 cups ¾ inch stale bread pieces about 3 ounces

Honey Balsamic Vinaigrette

  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic pressed
  • ¼ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper

Salad

  • 6-7 pieces bacon
  • 5 ounces plain goat cheese (chévre)
  • 7 ounces arugula
  • 2/3 cup sliced strawberries
  • ½ cup candied pecans
  • 1/3 cup dried sweetened or unsweetened cranberries
  • 1/3 cup diced red onion

DIRECTIONS:

  1. Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.
  2. Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.
  3. Place the bread pieces on a baking sheet lined with parchment paper in a single layer.
  4. Bake for 10-12 minutes, tossing halfway through. Set aside to cool.
  5. In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.
  6. Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.
  7. Use a fork to crumble the log of goat cheese into large pieces.
  8. Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of Bites with Bri.

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Château Grézan Louis Blanc Treille

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DECEMBER WINE CLUB:

Silky styleLouis-Blanc_Treille-white-Bottle-bowChâteau Grézan
Louis Blanc Treille
Vermentino, Grenache Blanc
IGP Pays d’OC
Languedoc-Roussillon, France

SILKY WINE STYLE

This wine is very floral, lively and fresh. The nose successively evokes citrus fruits—lemon and zest—and white flowers. The mouth evolves between mint and fruity notes with a very thrist-quenching mineral finish.

Varietal: 50% Vermentino, 50% Grenache Blanc
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification/Aging: Direct pressing followed by static settling. Fermentation under temperature control. 
Keeping: Drink young
Food Pairing: Seafood and fruit dessert. Will be unanimous around an aperitif.

About the Winery:
Château Grézan is more than a winery—it’s a living history of five generations dedicated to crafting wines that embody Faugères’ unique terroir. Dating back to 1877, the Cros-Pujol family’s journey began with Jules-Anatole Cros and a small Carignan vineyard worked by horse and donkey. The estate, built on ancient Roman and medieval foundations, showcases a neo-medieval architecture inspired by Carcassonne, earning it the name “Petit Carcassonne.” Today, the family combines traditional and innovative methods, from amphora aging to full-barrel fermentation, to produce sustainable wines that reflect the Mediterranean climate and shale-rich soils. With a deep respect for their land, heritage, and customers, Château Grézan offers a remarkable range of wines for every occasion. Learn more here.

Try this wine with the following recipe…

Winter-citrus-pavlova-blogWinter Citrus Pavlova

INGREDIENTS:

  • For the Pavlova:
    • 4 large egg whites, room temperature
    • ¼ teaspoon salt
    • ¼ teaspoon cream of tartar
    • 1 cup granulated sugar

  • For the toppings:

    • 1 ½ cups heavy whipping cream
    • ¼ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 2 blood oranges, peeled with a knife and cut into circles
    • 1 navel orange, peeled with a knife and cut into circles
    • 1 cara cara orange, peeled with a knife and cut into circles
    • 2 tablespoons pistachios, roughly chopped
    • a few tablespoons balsamic glaze (optional)

DIRECTIONS:

  1. Preheat oven to 180°F.
  2. Using a pencil, draw the outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
  3. In a larger bowl, using a mixer on high speed, beat the egg whites until foamy. Add in salt and cream of tartar. Beat on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then continue to beat until hard peaks form.
  4. Spoon the meringue onto the parchment paper and, using the back of a large spoon, push the meringue so it spreads out to the 8-inch circle you outlined with the cake pan. Using the spoon, create a large well in the center of the meringue. The center should be about ½ inch tall and the outside should be about 1 ½ inches.
  5. Bake in the oven for 1 hour and 15 minutes, then turn off heat and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
  6. While the meringue is cooling, whip up the topping. In a stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Spread over the meringue, then top with citrus, pistachios, and balsamic glaze.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of Broma Bakery.

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Pomar Junction Vineyard Cotes de Pomar Blanc

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NOVEMBER WINE CLUB:

Rich WineStylesPomar-Junction-Cotes-de-Pomar-Blanc-bottlePomar Junction Vineyard & Winery
Côtes de Pomar Blanc
Paso Robles, California

RICH WINE STYLE

Drawing Viognier and Grenache Blanc from their estate vineyard, with the addition of Roussanne from the Creston Ridge Vineyard, allowed the Merrill family to create a wine reminiscent of a white Côtes du Rhône. A complex tropical palate is woven together with lively acidity and spiciness.

Varietal: 40% Roussanne, 40% Grenache Blanc, 20% Viognier
Analysis: 13.4% alcohol / volume
pH: 3.41
TA: 6.6%
RS: .10%
Appellation: El Pomar District AVA, Paso Robles, California
Vineyards: Pomar Junction, Creston Ridge
Aging: 4 months
Cooperage: Neutral Oak
Cases: 225 cases
Winemaker: Jim Shumate
Food Pairing: Exciting pairings for this wine include exotic cheeses with white truffle oil, vegetables in a cream sauce, or succulent and spiced fish or chicken.

About the Winery:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.

Try this wine with the following recipe…

Truffle-Potato-Gratin-blogTruffle Potato Gratin

INGREDIENTS:

  • 2 lb. Yukon Gold potatoes
  • kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white truffle oil, plus more for drizzling
  • 1 yellow onion, diced
  • 1 ½ cups heavy cream
  • 1 cup shredded Gruyère cheese
  • ½ cup crème fraîche
  • finely chopped fresh thyme for garnish (optional)

DIRECTIONS:

  1. Preheat an oven to 400°F. Butter a gratin dish or 9-inch square baking dish.
  2. Using a mandoline or a very sharp knife, cut the potatoes into slices about 1/8 inch thick. Arrange the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper.
  3. In a saucepan over medium heat, warm the olive oil and truffle oil. Add the onion to the pan and sauté until tender, about 4 minutes. Add the cream and bring to a simmer. Simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in ¾ cup of the cheese and cook, stirring, until melted. Remove the mixture from the heat and stir in the crème fraîche. Season with salt and pepper.
  4. Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining ¼ cup cheese evenly on top. Bake until the mixture is golden brown and bubbly and the potatoes are tender when pierced with a sharp knife, about 1 hour. Let the gratin rest for about 15 minutes. Drizzle lightly with more truffle oil, garnish with thyme and serve immediately. Serves 6 to 8.

Information & Photos © Pomar Junction Vineyard & Winery – All Rights Reserved.
© Recipe courtesy of Williams Sonoma.

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Black Elephant Vintners Rebels of the Vine Chenin Blanc

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OCTOBER WINE CLUB:

Crisp Wine StyleRebels-of-the-Vine-Chenin-BlancBlack Elephant Vintners
Rebels of the Vine
Chenin Blanc
Swartland, South Africa

CRISP WINE STYLE

This is a refined offering with aromas of tropical fruit and green apple. Its good minerality leads to a fleshy and fresh finish.

Varietal: 100% Chenin Blanc
Analysis: 13% alcohol / volume
pH: 3.44
TA: 5.6 g/L
RS: 2.5 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2025
Harvest yield: 6.5 tons per ha.
Food Pairing: Makes a fine partner for light fare such as fish, shellfish, white meat and salads, but is equally delightful by the glass.

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: The grapes are sourced from dry-land farmed bush-vine Swartland Chenin Blanc. Dry-land conditions naturally limit crop yields and produce riper berries with balanced acidity when picked at optimum ripeness.

In the cellar: No oak or commercial yeast was used during the fermentation in stainless steel tanks. The wine was left on the lees for as long as possible to enhance richness on the palate.

The vintage: This vintage followed a normal to good winter. Harvest started late due to cool spring and early summer conditions but commenced briskly after some nasty heatwaves.

About the winery:
Rooted in Franschhoek, Black Elephant Vintners & Co. is a winery dedicated to breaking traditional winemaking rules. Their diverse portfolio of wines captures the spirit of creativity, blending serious winemaking with an element of fun. Known for pushing the boundaries, they embrace innovation while paying homage to the region’s rich history, inviting those who love exploration to join them on their journey. Click here to learn more.

Try this wine with the following recipe…

apple-chicken-saladApple Salad

INGREDIENTS:

Salad

  • 8 cups fresh mixed greens lettuce
  • 1 large apple such as Pink Lady or Honeycrisp
  • 1 large pear
  • 2 ½ cups shredded seasoned rotisserie chicken
  • ½ cup dried tart cherries or dried cranberries
  • ½ cup candied pecans coarsely chopped
  • ½ cup crumbled goat cheese or feta or gorgonzola cheese

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon-style mustard

DIRECTIONS:

  1. Place salad greens in a large bowl. Core and thinly slice apples and pears (peel if desired). Chop the chicken and add to greens. Add dried cherries.
  2. Combine all dressing ingredients in a mason jar and shake to combine. Taste and adjust to personal preferences.
  3. Toss salad with 80% of dressing, then add chopped candied pecans. Top with crumbled cheese, drizzle remaining dressing, sprinkle sea salt if desired, and serve immediately.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Chelsea’s Messy Apron.

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Terra Dives Liolà Bianco

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Trapanese-recipeBusiate al Pesto Trapanese

Busiate al Pesto Trapanese, a traditional dish from Trapani, features spiral pasta with a pesto of basil, garlic, cherry tomatoes, pecorino, and almonds. Terra Dives Liolá Bianco, from the same region, pairs beautifully with this dish. The wine’s crisp acidity complements the rich, garlicky, and nutty flavors, enhancing the bright, fresh character of the pesto.

INGREDIENTS:

  • 2 garlic cloves
  • 2.5 oz (about ½ cup) blanched almonds
  • ¾ oz (about ½ cup) fresh basil leaves
  • 10.5 oz (about 2 cups) cherry tomatoes
  • 2.5 oz (about ¾ cup) pecorino romano, finely grated
  • 3.5 tbsp extra virgin olive oil
  • salt and pepper to taste

To serve:

  • 14 oz dried pasta OR 21 oz fresh busiate pasta (To make fresh pasta: 3 ¼ cups semolina flour and ¾ cup water)
  • grated cheese
  • fresh basil, for garnish

DIRECTIONS:

  1. Add the almonds, garlic, basil leaves, and cherry tomatoes to the container of a blender. Pulse a few times until the ingredients come together into a sauce that’s still slightly coarse with some chunky bits. Trapanese pesto is known for its rustic texture and doesn’t need to be completely smooth. Then, transfer the sauce to a mixing bowl and stir in the grated cheese and olive oil. Season with salt and pepper to taste. (To make with a mortar and pestle, view recipe notes here).
  2. Bring a large pot of water to a rolling boil. Meanwhile, transfer the pesto to a saucepan or skillet and heat it over low-medium heat. You want to warm the pesto slowly and gently without bringing it to a boil. Stir the sauce occasionally as it warms to ensure even heating.
  3. Once the water is boiling, add a generous amount of salt and cook the pasta according to package instructions, or for about 2 minutes if you are using fresh, homemade pasta. Keep in mind that fresh pasta cooks very quickly. Keep an eye on it and check for doneness frequently to prevent overcooking. When the pasta is done, drain it with a skimmer or slotted spoon and transfer it directly to the skillet with the pesto. Add a splash of pasta water. This loosens up the pesto and turns it into a creamy, silky sauce. Toss and stir until the pasta is evenly coated with pesto. Garnish the pasta with fresh basil and serve it with grated Pecorino Romano or Parmesan cheese.

© Recipe courtesy of Not Just Food Blog.

SEPTEMBER WINE CLUB:

Silky styleTerraDives_Liola_Bianco_bottleTerra Dives
Liolà Bianco
Terre Siciliane IGT
Sicily, Italy

SILKY WINE STYLE

Straw yellow with greenish reflections. In the mouth, it is fresh, with fruity and floral notes. It is persistent and pleasant.

Varietal: Blend of whites IGT Terre Siciliane
Analysis: 12% alcohol / volume
Production Area: Petrosino, Sicily, Italy
Soil Type: Calcareous/sandy
Altitude: 50/100 meters above sea level
Training System: Double cordon
Plants density: 3,500 per hectare
Yield per hectare: 10 tons
Harvest: Manual, end of August, first days of September
Vinification: Destemming, soft pressing, static decanting at a temperature of 50ºF and fermentation at 59ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with fish dishes, white meat, and young cheeses
Serving Temperature: 46.4ºF to 50ºF

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.

Information & Photos © Terra Dives – All Rights Reserved.

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Maison Biotteau Anjou Blanc

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Tandoori ChickenTandoori Chicken

INGREDIENTS:

  • 2 ½ pounds bone-in, skinless chicken thighs and drumsticks
  • 2 juicy lemons
  • 2 teaspoons kosher salt, divided
  • ¾ cup plain yogurt
  • ½ medium onion, peeled and quartered
  • 5 garlic cloves
  • 1 (¾-inch) piece fresh ginger, peeled and quartered
  • ½ fresh hot green chile, roughly sliced
  • 2 teaspoons garam masala
  • ½ cup unsalted butter (1 stick), melted
  • lemon wedges

DIRECTIONS:

  1. Make two diagonal incisions, each about 1 inch long, on center of each side of chicken pieces. (Slits, which should not start at an edge, should be deep enough to reach bone.)

  2. Place chicken pieces on a rimmed baking sheet. Squeeze 1 lemon over chicken, and sprinkle with salt. Gently rub 1 teaspoon salt and lemon juice into slits. Turn chicken over and repeat with remaining lemon and salt. Set aside for 20 minutes.

  3. Blend yogurt, onion, garlic, ginger, green chile, and garam masala in a food processor or blender into a smooth paste, about 3 minutes. Transfer spice paste to a large bowl. Add chicken to bowl and turn until coated evenly in spice paste, being sure to get paste into slits. Cover chicken and refrigerate at least 5 hours, up to 24 hours.

  4. Heat charcoal grill to high. Grill chicken over moderately high heat, basting with butter, until browned, 10 minutes. Turn and cook, basting with remaining butter, until lightly charred and cooked through, about 12 minutes. Squeeze lemon wedges over chicken and serve with naan bread.

© Recipe courtesy of Madhur Jaffrey of Food & Wine.

AUGUST WINE CLUB:

Crisp Wine StyleBiotteau_Anjou-Blanc_bottleMaison Biotteau
Anjou Blanc
Chenin Blanc
Loire Valley, France

CRISP WINE STYLE

This wine is pale yellow straw in color and shows characteristics that are typical of the variety. With honeyed notes of apricot giving way to a tangy mineral finish, this off-dry white has a fresh acidity. On the palate, the wine is bright, full-bodied and focused.

Varietal: 100% Chenin Blanc
Appellation: AOP Anjou
Production Region: Loire Valley, France
Vinification: The grapes are harvested from the schist and limestone vineyards when beautifully ripe and then sorted in the cellars to ensure they retain as much of their complexity as possible. Vinified traditionally with slow maceration at low temperature, gentle clarification and bottling in late spring.
Pairings: Fish (cooked or sushi), Indian or Asian-inspried dishes, herb-roasted pork or chicken

Maison Biotteau

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. Geographically, the region is divided into two dominant profiles based on soil types. The first of these, “Anjou Blanc,” lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Then, there’s “Anjou Noir”, referring to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character. Sourced from vineyards that fall exactly along the border of these two sub-regions, this gorgeously subtle white from fourth-generation winemaker Pascal Biotteau comes from the village of Saint-Jean-deMauvrets, situated on the old Roman road from Angers to Poitiers.

Information & Photos © Maison Biotteau – All Rights Reserved.

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Broken Earth Limited Release Anonymity

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caprese-skewers-croppedCaprese Skewers

INGREDIENTS:

  • 2 cups balsamic vinegar
  • 10 oz cherry tomatoes
  • 8 oz Ciliegine (“cherry size”) mozzarella cheese
  • .8 oz clamshell fresh basil leaves
  • salt and pepper
  • toothpicks

DIRECTIONS:

  1. For the balsamic drizzle: Add balsamic vinegar to a small saucepan over high heat then bring to a boil. Turn heat down to medium then simmer until vinegar is the consistency of thin maple syrup, 20 minutes. You’ll know it’s done when you can see the bottom of the pan for a second or two after scraping a spatula across. Pour balsamic reduction into a small bowl and set aside to cool. Alternatively you could use store bought balsamic reduction.
  2. Thread a cheese ball onto a toothpick, followed by a basil leaf – fold in half or into quarters if large. Finish with a cherry tomato then place onto a serving platter. Repeat with remaining ingredients. Just before serving, sprinkle skewers with salt and pepper then drizzle with cooled balsamic reduction. Serve immediately.

© Recipe courtesy of Iowa Girl Eats.

JULY WINE CLUB:

Silky styleBroken_Earth_Torrontes_Anonymity_BottleBroken Earth Winery
Limited Release Anonymity
Torrontes
Paso Robles, California

SILKY WINE STYLE

Stylistically, this wine is bright, fresh style with aromas of white peach, hints of green melon and subtle spices. The palate is rich and forward with mouthwatering flavors and balancing natural acidity. It has a unique depth to the palate and a texture that suggests softness, even with the abundant acid.

Varietal: Torrontes
Analysis: 12.4% alcohol / volume
Appellation: Paso Robles, California

Winemaker’s Notes:
“Our Anonymity is a white wine produced entirely from the Torrontes grape variety, a native of Argentina. So little of this varietal is grown in the US that it is yet to receive official status by the federal government. This wine does not see any oak and would be ideal for spicy foods as well as richer, creamy white sauces. Its appeal is further enhanced by its ability to maintain fruit when it is well chilled, perfect for summer.” – Chris Cameron, Winemaker

Broken-Earth-Tasting-Room-White-Wine

About Broken Earth Winery:

50th-Year-Logo_Green-800x802Celebrating 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 grew 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.

Broken Earth winery logo

Information & Photos © Broken Earth Winery – All Rights Reserved.

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