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Grenache Blanc Pairing Recipe

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Fish Lasagna
fish-lasganaINGREDIENTS:

•  Lasagne sheets
•  18 – 21 oz (500-600g) varied fish fillets (salmon, mackerel, Pollack, etc).
•  2 jars tomato sauce (home-made tomato sauce is best)
•  1 tub of soft cream cheese flavored with tomato
•  2 tablespoons crème fraiche (thick, heavy creme with buttermilk)
•  2 tablespoons mustard
•  grated Gruyère (or mozzarella)
•  salt and pepper

DIRECTIONS:
Cook the fish in a court-bouillon or steam it (or even microwave it).  Mix the flaked fish with cream cheese, mustard and crème fraiche, season with salt and pepper.

Start to assemble the lasagne; a layer of tomato sauce, a layer of fish mixture, a layer of lasagne sheets….and repeat the process.

Finish with a layer of tomato sauce and sprinkle over grated Gruyère or mozzarella.

Bake in the oven at 390°F (200°c) for around 35 minutes.  Serves 4. Recipe courtesy of Vinadeis of France.

Chx-Tour-de-Montredon_Blanc_SMSilky_StickerTour de Montredon
Grenache Blanc
Corbieres, France

The Montredon Cooperative Winery was established in 1938. It is situated in a splendid location of the Corbieres region amidst impressive surrounding hills. The vineyards cover 8 hectares near the Labade Hills. The parcels are sheltered from the wind; this enables the grapes to reach exceptional levels of maturity and concentration. The vines are grown on a mosaic of terroirs with many geological nuances – limestone, clay, shale and pebble.  Winemaker Dauga, can also be viewed as an artist and an author, expressing the terroir and producing real, authentic, well-made styles of wine. Enjoy this Grenance Blanc with fish, shellfish and seafood.

winemaker-Olivier-Dauga“A beautiful pale yellow color. The nose developed aromas of flowers and anise.  Fresh and fruity, this wine is long and rich on the palate”, winemaker Olivier Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend:  60% Grenache Blanc, 20% Roussanne, 20% Marsanne
Analysis: 12% alcohol / volume, 3.1 pH, 6.9 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

September Wine Club pairing recipe

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Pork Chops with Dijon Sauce
pork-chops-dijonINGREDIENTS:
•  1 tbsp butter
•  1 tbsp olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 ½ inch thick
• salt
• freshly ground black pepper
• ½ cup chopped shallots or green onions
• 1 cup dry white wine
• ¾ cup chicken stock*
• ¾ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp chopped parsley (optional)
*For gluten-free, use homemade chicken-stock or gluten-free packaged stock

DIRECTIONS:
Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium-high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med-high heat until softened, about 1 minute. Add ¼ cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops  are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more,until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisking the mustard and parsley. If you want, add more mustard to taste.  Place chops on a bed of sauce and serve. Serves 4.  Recipe courtesy of Simply Recipes.

Black-Réserve_JONQUIERESBold_stickerChateau de Jonquieres
Cuvee Eole Grand Reserve
Grenache Syrah
Corbieres, France

Located just outside Narbonne (ancient capital of a Gallo-Roman province), Château de Jonquières stands in the middle of the Mediterranean scrubland. The vineyard is classified as appellation Corbières, a land of gorges and wild hills, a landscape of contrasts with rocks sculpted by the wind. Château de Jonquières is the property of Val d’Orbieu. Olivier Dauga, winemaker, accompanies winegrowers and oenologists to create these exceptional cuvées to embody the values of character, dynamism, roots and generosity in these wines, a pure product of the viticulture of the Languedoc. We invite you to discover these black diamonds, the first in a long line of exceptional vintages from Val d’Orbieu. Pairs well with pork roasted herbs, steak au poivre, or rabbit with mustard.
winemaker-Olivier-Dauga“With a beautiful deep ruby color, this wine offers a fine, delicate nose with aromas of red berries and a hint of oak. Clean and elegant on the palate, it reveals classic fruit flavors and soft notes of spices and oak”, winemaker Olivia Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend:  59% Grenache, 41% Syrah
Analysis: 14.5% alcohol / volume, 3.6 pH, 6.2 g/l TA
Critical Acclaim: 87 pts. Robert Parker’s Wine Advocate 2014. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Spicy Italian Pork Cutlets

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spicy-italian-porkINGREDIENTS:
•  ½ cup extra virgin olive oil, divided
•  4 boneless pork chops, pounded to ½ inch thick
• salt and pepper to taste
• 4 cloves garlic, thinly sliced
• 1 large tomato, diced
• 1/3 cup chicken broth
• ½ cup dry white wine
• 3 tablespoons minced fresh parsley
• ½ teaspoon red pepper flakes

DIRECTIONS: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.

Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.  Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145℉ degrees(63℃).   Serve pork with the tomato and broth mixture from the skillet.  Makes 4 servings.

Silky_StickerLuca_Bosio_ArneisLuca Bosio Vineyards
Roero Arneis
Piedmont, Italy

The Arneis grapes for this wine are grown in the Canale Village of the Roero region of Piedmont.  This area is in the Southeastern section, close to Turin, in the foothills of the Alps at 200-400 ft. above sea level.  The average vine is 20 years and they are grown in sandy soil, at a density of 5,000 plants per hectare.  After harvesting, the grapes spend 24 hours at low temperature in contact with the skin to increase complexities of the aromas.  They are then pressed and the must is fermented in temperature controlled steel tanks.  The wine spends five months on the lees and a final three months ageing in the bottle before shipping. This wine is a perfect accompaniment to white meats like chicken and pork, as well as fish and savory vegetable dishes.

“This wine is clean and bright with floral and tropical aromas.  The palate follows through with notes of pineapple, apricot and peach ending with a crisp and refreshing finish,” Luca Bosio, winemaker

Luca Bosio, winemaker

Luca Bosio, winemaker

Winemaker: Luca Bosio
Appellation: Roero, Piedmont, Italy
Varietal Blend:  100% Arneis
Analysis: 13% alcohol / volume

August Wine Club pairing recipe

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Hazelnut CakeTorta di Nocciole (Hazelnut Cake)

INGREDIENTS:
• 8 tablespoons unsalted butter, melted; OR 6 tablespoons melted unsalted butter and 2 tablespoons hazelnut oil (see NOTES)
• 2 ¼ cups toasted, skinned hazelnuts, cooled (see NOTES)
• ¼ cup unbleached all-purpose flour
• 1 packet lievito pane degli angeli or 2 teaspoons baking powder (see NOTES)
• 4 eggs, separated
• 1 cup sugar
• Pinch of fine salt
• Confectioners’ sugar for dusting
• Warm heavy cream sweetened with sugar (optional)

DIRECTIONS:
• Heat the oven to 350℉. Coat a 9-inch cake pan with about 1 tablespoon of the melted butter. Place a round of parchment paper in the bottom of the pan and coat the parchment with butter. Set the remaining melted butter aside.
• Process the cooled toasted hazelnuts in a food processor fitted with the metal blade until they are finely ground. Take care not to let them get pasty. Transfer them to a bowl and stir in the flour and baking powder. Set aside.
• In a large bowl, whisk together the egg yolks and sugar. The mixture will be very thick and cling to the whisk. Drizzle in the remaining melted butter (or melted butter and hazelnut oil, if using), a little at a time, whisking until the butter has been fully incorporated.
• Using a sturdy silicone spatula, stir the hazelnut-flour mixture into the egg yolk-butter mixture. It will be as thick as nut paste. This is fine.
• In a clean, stainless steel bowl, beat the egg whites and salt until stiff peaks form. Scoop about ½ of the egg whites into the bowl with the nut paste mixture and begin stirring and folding it in with the spatula. This will help to loosen the batter a bit. Add half of the remaining egg whites, folding rather than stirring them into the batter to prevent them from deflating too much (the batter will still be thick and sticky). Finally, add the last of the whites and continue folding until they are incorporated into the batter. The batter will be thick but spreadable. Scrape it into the prepared pan and smooth out the top.
• Bake the cake for 40 – 45 minutes, until puffed and browned on top and the center is no longer jiggling (a cake tester inserted in the center should come out clean). Be careful not to jostle the cake when you’re checking for doneness.  Transfer the cake to a cooling rack,in the pan for 30 minutes. Invert the cake onto a plate and peel off the parchment. Re-invert and let cool completely. Serve dusted with confectioners’ sugar and with warm sweetened cream for drizzling.
NOTES:  Hazelnut oil is not cheap, but an optional splurge to enhance the nut flavor of the cake.  To toast and skin hazelnuts: Heat the oven to 350℉. Spread the shelled nuts on a rimmed baking sheet and bake 10 minutes, or until the skins have begun to crack. Wrap the hot nuts in a clean kitchen towel and let stand 1 minute. Roll the nuts back and forth in the towel to loosen and rub off the skins. Not all the skins will come off, which is fine. Let cool before processing. Lievito pane degli angeli is a vanilla-scented powdered leavening agent used in Italian baking. It’s sold in packets and found in most Italian groceries. You can substitute 2 teaspoons baking powder.

Luca_Bosio_Barbera_Alba_BottlemellowEgidio
Luca Bosio Vineyard
Barbera D’Alba
Piedmont, Italy

In the center of the Langhe, among the hills celebrated in Cesare Pavese’s poems, you can find Luca Bosio Vineyards winery, in a world where technology and rural tradition coexist. Egidio was the founder of the Bosio’s farm, father of the owner Valter, profound expert of the wines of that zone.  The grapes from this wine come from vineyards located in Santo Stefano Belbo and Alba Villages.  The average age of the vines is 40 years.  Grapes are pressed and the must is fermented in steel  tanks after a short period in contact with dry ice to increase complexity and aroma.  This wine is a perfect accompaniment to read meats, braised beef and pork, as well as an array of Italian cheeses, pastas and risotto.

Luca Bosio, winemaker

Luca Bosio, winemaker

“Ruby red in color, this Barbera exhibits aromas of red fruit chocolate and vanilla.  The aromas follow through the round and smooth palate. A well integrated wine with silky tannins leading to a smooth finish.” – Luca Bosio, winemaker

Winemaker: Luca Bosio
Appellation: Piedmont, Italy
Varietal Blend:  100% Barbera
Analysis: 14% alcohol / volume, 3.5 pH, 5.5 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Chilean Salsa Mariscal wine pairing recipe

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A specialty of small Chilean coastal villages, Mariscal is a raw salsa that can take many different forms. It’s perfect as a simple topping on a fresh oyster or turned into a vibrant sauce punctuated by fresh parsley and cilantro.

Chilean Salsa Mariscal

chilean-salsaINGREDIENTS:
• 1/2 cup Olive Oil
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped parsley
• 1/3 cup finely chopped cilantro
• 1 jalapeno, seeded and finely chopped
• 1 scallion, finely chopped
• juice of 1 lemon
• kosher salt and freshly ground black pepper

DIRECTIONS: Place all the ingredients in a medium-sized mixing bowl, and toss to combine well. Allow the salsa to sit for 10 to 15 minutes, so the flavors can combine. Spoon over raw oysters and clams or toss with your favorite cooked seafood like shrimp, scallops, or mussels.

CHL_ChardonnaySilky_StickerChilcas
Single Vineyard
Chardonnay
Casablanca, Chile

Chilcas aims to produce wines that match perfectly with food, elegant wines that express the grape variety complemented with oak, where the fruit is always the star.  Fruit is mostly hand-harvested, with some machine harvesting to ensure that grapes are picked at optimal ripeness. The Chardonnay grapes for this wine come from ten-year-old vines on Chilcas’ estate La Esperanza and Rio Bonito vineyards. Here, in the Central Valley, the Mediterranean climate and maritime influence, combined with a significant day-night temperature variation, provide excellent conditions for growing aromatic varieties such as Chardonnay.

Camilo-winemaker“The 2014 Chilcas Single Vineyard Chardonnay displays a light greenish-yellow color with golden hues. Very intense on the nose, this wine unveils elegant characters of stone and tropical fruits such as pineapple, mango, kiwi and peach. The palate is balanced with a lovely harmony among fruit notes, freshness and integrated sweetness,” Camilo Viani, winemaker.

Winemaker: Camilo Viani
Appellation: Casablanca Valley, Chile
Varietal Blend:  100% Chardonnay
Analysis: 13% alcohol / volume

July Wine Club pairing recipe

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Chilean-EmpandasEmpanadas de Pino
(Chilean Empanadas)

In Chile, the most traditional empanada filling is called “pino”. Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empanada dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

INGREDIENTS:
• Empanada dough
• 3 large onions, chopped
• 1 pound ground beef
• 2 teaspoons cumin
• 1 teaspoon chile powder
• 1 tablespoon paprika
• 1 beef bouillon cube, dissolved in ½ cup hot water
• 2 tablespoons flour
• ¼ cup raisins
• ¼ cup chopped olives
• 2 hard boiled eggs, sliced
• 1 egg yolk
• 2 tablespoons milk

DIRECTIONS: Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about ½ inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard-boiled egg to the middle of the circle.  Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.  Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.  Bake at 350°F for 25-30 minutes, or until golden brown.

CHL_CabernetSauvignonBold_stickerChilcas
Single Vineyard
Cabernet Sauvignon
Colchagua Valley, Chile

Nestled in the foothills of the Andes Mountains, in the shadow of the Descabezado Volcano, lies the Chilcas flagship Maule Valley San Rafael Vineyard. Named for a native Chilean bush with fine pigment that grows in the region, Chilcas wines exude a sense of place and strong varietal expression. With an emphasis on the Maule Valley, Winemaker Camilo Viani aims to produce the finest wines from more than 400 acres of estate vineyards in the Maule, Curico, Colchagua and Casablanca Valleys and across three tiers of wines – Reservas, Icons and Single Vineyards. A true steward to the land, Chilcas is intensely committed to sustainability and, as part of the VIA Wines family, has been certified sustainable under Wines of Chile´s Sustainability program.

Camilo-winemaker“The Single Vineyard Cabernet Sauvignon is deep ruby-red in color. On the nose, there are aromas of cherry, strawberry and black currant that mingle elegantly with complex cedar, olive, and black tea characters. Background notes include all spice, chocolate and smoke. This is a wine with great structure and volume, firm tannins and a long finish.”

Winemaker: Camilo Viani
Appellation: Colchagua Valley, Chile
Varietal Blend:  593% Cabernet Sauvignon, 4% Malbec, 3% Petit Verdot
Analysis: 14.5% alcohol / volume

Central Coast Sauvignon Blanc pairing recipe

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Open-Hills-Ranch_SB-bottle-render-300Silky_StickerOpen Hills Ranch
Sauvignon Blanc
Central Coast, CA

With so much terroir diversity in California, there’s a perfect place to grow nearly every kind of grape. In fact, you’ll find more than 100 varieties, giving  winemakers the latitude to create complex varietals and unique, expressive blends. Since the 1700’s, immigrants from all over the world have settled in California, bringing their vines and their skills with them. Hard-earned secrets of soil, climate and vine have been passed from generation to generation, providing California wine with its unique legacy and spectacular range. Always crisp and refreshing, California vintners like to put their own spin on this classic varietal, with flavors that range from vibrant lemongrass and herb, to tart green apple, round melon and fig. Enjoy this wine with oysters, gnocchi with Gorgonzola sauce, or a dessert pastry.

DougFrost“Sauvignon Blanc doesn’t have to be grassy like so many New Zealand versions of the grape; California has been growing the grape for longer and offers a more elegant style. Instead of green beans or asparagus (as the Kiwis love it), this shows melons, citrus, white pepper, limes and a bit of lemongrass.”  – Doug Frost, Master Sommelier and Master of Wine.

Winemaking Team: Roxie Ward, Travis Proctor, Anna Clifford
Appellation: Central Coast, California
Varietal Blend:  100% Sauvgnon Blanc
Analysis: 14.3% alcohol / volume

mahiWood Fired Mahi

MAHI INGREDIENTS:
• Two, 8 oz pieces mahi
• Salt and pepper
• 2 tbsp olive oil

DIRECTIONS: Heat a medium sauté pan with 2 tbsp olive oil in a wood fire (an oven will work just fine). The smokiness adds a wonderful flavor. Meanwhile season mahi lightly with salt and pepper.  Place mahi gently in preheated pan and place back into oven for about 2 minutes. Check sear and flip once golden brown. Finish cooking in oven for about another 5-8 minutes. Remove and set aside.

LEMON BEURRE BLANC INGREDIENTS:
• 1 to 2 shallots, chopped fine
• 8 oz white wine
• 2 oz lemon juice
• 1 tbsp heavy cream
• 12 tbsp cold unsalted butter, cubed
• Salt and pepper, to taste

DIRECTIONS: Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tbsp.  Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low.  Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and pepper.

QUINOA: Cook about 1 ½ cups quinoa according to package instructions.

GRILL ASPARAGUS INGREDIENTS:
•  12 asparagus spears
• 2 tbsp olive oil
• Salt and pepper to taste

DIRECTIONS: Lightly rub asparagus with oil. Season to taste with salt and pepper. Place asparagus on preheated grill and allow to cook until slightly charred.  To serve, place quinoa on plate, top with mahi, beurre blanc and arrange asparagus nicely around circumference of dish. Garnish with lemon wedge if desired. Recipe compliments of Chef Brian Reigle of Terravant Winery Restaurant.

Wine pairing recipe for June Wine club

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Open-Hills-Ranch_PN-bottlemellowOpen Hills Ranch
Pinot Noir
Central Coast, CA

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County in the south to the San Francisco Bay Area in the north. The boundaries of the Central Coast include portions of six counties(Contra Costa, Monterey, San Luis Obispo, Santa Barbara, Santa Clara & Santa Cruz).  This classic Central Coast Pinot Noir has a spicy aromatic profile, with hibiscus, dried sour cherries, forest floor, and a hint of vanilla and smoked bacon on the nose.   This wine features prettiness and complexity as only Pinot Noir can.  Enjoy with pork roast, grilled quail, or bacon and bleu cheese burger.

DougFrost“With the strawberry, raspberry and red cherry tones typical of Pinot Noir, this is a wine with the pleasure principle at work. But this fruity wine never cheats by being sweet (as some do) and the variety of fruit flavors that carry through to its finish, like plums and currants, add to the sense of balance.”  – Doug Frost, Master Sommelier and Master of Wine.

Winemaking Team: Roxie Ward, Travis Proctor, Anna Clifford
Appellation: Central Coast, California
Varietal Blend:  100% Pinot Noir
Analysis: 14.9% alcohol / volume

Roasted Chicken Breast

roastedchickenbreastINGREDIENTS:
•  2 airline chicken breasts (quartered boneless chicken breast with drumette attached)
• 10 oz purple potatoes
• 1 bunch lacinato kale
• 1 granny smith apple
• 1 red onion
• 1 bunch tarragon
• ½ cup chicken stock
• 2 tbsp butter
• 2 tbsp sliced almonds
• 2 tsp whole grain Dijon mustard

DIRECTIONS:

Large dice the purple potatoes. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel, core and medium dice the apple. Peel and medium dice the onion. Pick the tarragon leaves off the stems; discard the stems.

In a medium pan, heat 2 tbsp olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 7-9 minutes or until browned.

Add the onions to the pan of browned potatoes; reduce the heat to medium. Season with salt and pepper. Cook, stirring occasionally, 3-5 minutes or until the onion has softened slightly. Add the kale, apple and 2 tbsp of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted. Stir in the almonds, mustard and 2 tbsp of water. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and season with salt and pepper to taste.

While the hash cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 tbsp of olive oil on medium-high until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with a lid, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Set aside in a warm place.

Heat the pan of reserved fond (roasty bits at bottom of pan) on medium until hot. Add the chicken stock, butter, and ¼ cup water. Cook, stirring occasionally to scrape up any browned bit, 1 to 2 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.  To serve, place hash neatly onto plate, top with chicken breast and garnish with pan sauce.    Recipe compliments of Chef Brian Reigle of Terravant Winery Restaurant.

Imagine Bonny Doon Vineyard wine pairing

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BonnyDoon_Imagine_bottleFruityImagine
Bonny Doon Vineyard
Grenache Mourvedre
Central Coast, California

Imagine a dry pink wine. It’s not so hard to do. As it turns out, there are two classes of people who enjoy pink wine, the terminally hip and the terminally unhip. Luckily for all of us, you, dear sipper are in the former category. Proper Vin Gris, for this is what we are talking about, is made from the lightest pressings of red grapes (we’ve taken the liberty of adding some whites to the cuvée); slightly austere and delicately floral, with crisp acidity.

Randall-Grahm-winemaker“This Provençal-styled pink, is a rather pale salmon color, owing to the fact that it is made from the lightest pressing of bespoke grapes, harvested at the appropriate maturity.  There is a lovely chalky/smoky gunpowder tea aspect to the nose with a suggestion of bergamot, wild strawberry and maybe even a delicate trace of wintergreen.  The fragrance is discreet and above all,  elegant and draws one to the wine rather than mounts a frontal assault on one’s sensorium.  On the palate, the wine has a sleek, salty, savory, mouth-watering aspect and a refreshing acidity.  There is a wonderful  persistent finish, making this one of the most food friendly wines conceivable.”  – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Central Coast, California
Varietal Blend:  35% Grenache, 18% Mourvedre, 16% Grenache Blanc, 12.5% Roussanne, 8% Carignane, 8% Counoise
Analysis: 13% alcohol / volume, 3.33 pH, 5.5 g/l TA

Seared Scallops with Corn, Sun Golds, Arugla & Basil

seared-scallopsINGREDIENTS:
•  6 large sea scallops
• 2 heads Little Gem lettuce,
• 3 ears yellow corn, husked washed, leaves separated
• 1 pint Sun Gold tomatoes
• 1 cup arugula
• 1 tbsp fresh Marjoram leaves, chopped
• 2 tbsp lemon juice
• ¼ cup Thai basil
• 1 cup Extra Virgin Olive Oil
• Salt & pepper to taste

DIRECTIONS:
Preheat oven to 500° F. Coat the corn with a bit of olive oil and season with salt and pepper. Place on a baking sheet and roast in the oven for 6 minutes or until golden brown. Wrap loosely in foil and let rest. When soft and slightly cooled, cut kernels from the cob and toss in a medium bowl with ¼ cup olive oil, chopped marjoram, and salt and pepper.

Cut the Sun Gold tomatoes in half. Season with olive oil and salt lightly. Fold into the roasted corn. In a heavy bottomed skillet, heat ½ cup olive oil until smoking. Season the scallops with salt and a pinch of black pepper. Sear in the skillet for 2 minutes on each side or until they reach desired doneness. Remove from the heat and drizzle with 1 tablespoon lemon juice.

In a bowl, toss the lettuce, arugula, and basil together with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper.

To Plate: Place some corn and tomato mixture in the center of each plate. Arrange three scallops atop the corn mixture. Place the dressed greens around the edges and serve with a chilled glass of 2014 Vin Gris Imagine. Serves 2.  Recipe graciously provided by Chef Charlie Parker.

Wine pairing recipe for May Wine club

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picpoulcrispPicpoul
Bonny Doon Vineyard
Arroyo Seco, California

Picpoul, sometimes “pique-poule”, or lip-stinger, is an exceptionally beloved cépage of Southern France, lending balance to cuvées that might otherwise veer off into the direction of the fulsome.  Impressively bracing natural acidity (no acidification was doon), with echoes of the ocean. Beeswax Vineyard, in Arroyo Seco, is after all, only a hop, skip and jump away from the cool breezes of Carmel.  Whether lips are literally stung by a “coup de picpoul” is open to debate, but lips are certainly known to smack at the ultra-savoriness of this unique grape variety. Pairs well with grilled octopus with lemon, moussaka, sardines a la plancha or grilled sardines with frisée & whole-grain mustard dressing.

Randall-Grahm-winemaker“On the nose, peach, wet stone and lanolin, a true signifier of the grape’s Languedocian origins. On the palate, grapefruit pith, iodine and brine.  The true saline quality begs for raw oysters on the half shell with shallot-rich mignonette.  Look for oysters grown in or near the open ocean- the brinier, the better my friends; Belon, Wellfleets or Snow Creeks would fit the bill.”  – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Arroyo Seco, California
Varietal Blend:  100% Picpoul
Analysis: 11.5% alcohol / volume

Grilled Sardines with Frisee & Whole-grain Mustard Dressing

sardines-recipeFRISEE INGREDIENTS:
•  1 head frisée
• 2 tablespoons minced chives
• 2 tablespoons flat-leaf parsley
• 2 tablespoons minced shallots

DRESSING INGREDIENTS:
• 1 tablespoon whole-grain mustard
• ¼ cup golden (or white) balsamic vinegar
• Kosher salt
• Freshly ground black pepper

SARDINE INGREDIENTS:
• 12 fresh sardines, cleaned and butterflied (see note*)
• ¼ rice bran oil or canola oil
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons minced flat-leaf parsley

DIRECTIONS:
Start a fire in your grill 30 minutes in advance, burning the wood down until you have a red-hot coal base. You don’t want flames touching the fish.

Wash the frisée and snip the green tips off the leaves, leaving behind only the white and yellow part of the head. Cut off and discard the core. Tear the remaining leaves into medium pieces. Place the frisée in a bowl, toss in the herbs and shallots, and set aside, undressed, until ready to serve.

In a medium bowl, whisk the mustard and vinegar with a pinch of salt and pepper until combined. Add the oil in a slow, steady stream until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside.

Brush the sardines on both sides with the oil, season with salt and pepper, and sprinkle with the parsley. Place the fish on the hot grill, skin side down, and cook until their flesh turns opaque, 2 to 3 minutes. Remove the fish from the grill and set them aside on a plate with the skin side up.

Toss the frisée salad lightly with the dressing, add salt and pepper to taste, and arrange salad on a platter. Place the sardines on top, skin side up. Enjoy with a glass of 2014 Picpoul.

* Note: Cleaning Sardines: Using a sharp knife, slice open the belly of each fish and remove its innards. Cut off the head, open the fish with your fingers, and pull out its spine (this should remove most of the bones, though there may be a few stragglers). Keep the fish butterflied for grilling.

Recipe from The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant by Michelle and Philip Wojtowicz and Michael Gilson with Catherine Price, published 2009.