October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Leeuwin Estate Winery Spotlight Event

winery-spotlight-logoMarch Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

 Join us for a Winery Spotlight tasting event, featuring Leeuwin Estate wines from Australia.

ABOUT LEEUWIN ESTATE

horgan-familyFamily owned, Leeuwin Estate, one of the five founding wineries of the now famous Margaret River district of Western Australia, is under the direction of two generations who work with a team of highly skilled winemakers to consistently produce wines ranking alongside the world’s finest. In 1972, legendary Napa Valley winemaker, Robert Mondavi, identified the future site of the Leeuwin vineyard as being ideal for the production of premium wine and provided early mentorship to Denis and Tricia Horgan in the transformation of their cattle farm into Leeuwin Estate.

Enjoying its first commercial vintage in 1979, Leeuwin was thrust into the international spotlight when Decanter Magazine gave its highest recommendation to the 1980 “Art Series” Chardonnay. The international accolades have continued and Leeuwin now exports to 30 markets. Celebrating the combination of fine wine, food, art and music, Leeuwin features an award-winning restaurant, Cellar Door and art gallery. The Estate is renowned for staging spectacular events and welcoming visitors from around the world.

leeuwin-logo
Winery Spotlight Tasting
Australia

leeuwin-wines

  • Art Series Riesling
  • Prelude Chardonnay
  • Siblings Shiraz
  • Prelude Cabernet Merlot
  • Art Series Cabernet Sauvignon
  • Art Series Shiraz

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

WineStyles Thanksgiving Guide

Happy Thanksgiving

Dust the dining room. Count the chairs. Polish the wine glasses. Thanksgiving is almost here! #happythanksgiving

Are you ready to prepare all the trimmings for the table? Or perhaps you’re visiting family or friends and don’t want to show up empty handed! Either way, we’re here to help.

Shop WineStyles, Earn Bottle Bucks!

First things first – remember you can earn Bottle Bucks for your Thanksgiving shopping! Throughout November and December, spend $100 at participating WineStyles stores, and you’ll get $15 back in Bottle Bucks to use on more goodies! WineStyles is your one-stop shop for premium wines, craft beers, artisan cheeses and gourmet foods perfectly suited for your Thanksgiving feast. View details here, and find your local WineStyles store here. Offer void where prohibited.

bottle bucks

What to serve before dinner:

Wine: Bubbly is perfect for a pre-dinner apéritif. Plus it starts off your feast on the right foot. It is a celebration after all! Toast your guests as they come through the door and make them feel right at home. It’s even a good idea to keep out some bubbles for an in-between courses palate cleanser. Bubbly does a great job at cutting through fats and sweets.

Food: Put together a simple yet stunning cheese and charcuterie board in no time at all. To please everyone’s palates, opt for a diverse selection of tastes (smoked, tangy) and textures (hard, soft, grainy) so there will be plenty of variety for your guests to nosh on. Once your cheeses and charcuterie is cut and displayed, add some colorful cheer! Colorful pickles, mustard, olives, cherries and nuts will make your board look tasteful and polished. Pick up all the artisan cheese and charcuterie you need at your local WineStyles store.

cheese board

Above: Cheese board with variety of cheeses

 

charcuterie board

Above: Charcuterie board with baguette, pickles, olives


What to choose if you want 1 or 2 wines to go with the whole feast:

Choosing just one or two wines to go with your Thanksgiving feast is possible. Granted, each dish on your table may not be the perfect “match made in heaven” pairing to your wine, but we can get pretty close. Here are our best red and white wine picks for you:

Red: Fruity Pinot Noir 

A high-acid, low-tannin Pinot Noir, such as from the Willamette Valley in Oregon is your best bet for a red wine to pair with Thanksgiving dinner start to finish. The key-word here is “fruity”. A dry red can lose its presence among all the fruity, sugary, and salty dishes on the table. The fruit-forward flavors of cranberry and cherry in a Willamette Valley Pinot Noir will complement your turkey dinner and all its dressings. Hint: At your local WineStyles store, ask for help selecting the perfect Pinot Noir for your dinner under the Fruity style section.

White: Semi-Sweet Riesling

A semi-sweet Riesling such as Weingut Geierslay from Mosel, Germany is your best bet for a white wine that can stand up to the turkey and all its dressings on the big day. You may remember this particular wine from your October Wine Club selections! (View Wine Club details and our special holiday sign-up offer here.) Riesling is incredibly versatile with typically low alcohol content and high acidity. It will complement just about anything you pair it with, and the touch of sweetness may be welcome by friends and relatives who aren’t wine connoisseurs.

tgivingwines

Thanksgiving-friendly wines at your local WineStyles store


What to pair with ___insert dish here____

Ask your local WineStyles staff to help you pick the perfect wines to pair with all your Thanksgiving dishes, whatever they may be. If you want to branch out and try a little something different that will pair perfectly with each and every dish from ham to pie, we commend you! WineStyles is here to help make your Thanksgiving one for the memory books. 🙂

Thanks for reading, and Happy Thanksgiving!

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Lemongrass BBQ Pork with Rice-Vermicelli Salad

Lemongrass-Barbecued-Pork-with-Rice-Vermicelli-SaladMARINADE  INGREDIENTS:
•  4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
•  2 large shallots, thickly sliced
•  1 ¼ tablespoon sugar
•  3 tablespoons Asian fish sauce
•  2 tablespoons fresh lime juice
•  3 tablespoons vegetable oil
•  2 tablespoons soy sauce
•  1 ¼ pounds boneless pork loin, sliced ½ inch thick

VERMICELLI SALAD INGREDIENTS:
• ¼ pound rice vermicelli noodles
•  4 medium garlic cloves, quartered
•  3 tablespoons sugar
•  3 Thai chiles or 1 large jalapeño, thickly sliced
•  ½ cup Asian fish sauce
•  ¼ cup finely chopped cilantro
•  ¼ cup finely chopped mint
•  ½ cup fresh lime juice
•  1/3 cup water
•  2 large cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
•  carrot and daikon pickles, for serving

DIRECTIONS:
In a food processor, finely chop the garlic, lemongrass and shallots.  Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste.  In a large shallow dish, coat the pork with marinade.  Cover and refrigerate for at least 1 hour.

In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

In a mortar, using a pestle, pound the garlic cloves to a paste with the chilies and sugar.  Stir in the fish sauce, cilantro, mint, lime juice and water.

Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water.  Cook, stirring, until barely tender, about 1 minute.  Drain the vermicelli.  Rinse the vermicelli in cold water and drain thoroughly.  Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

Light a barbecue or grill and cook the pork until nicely charred, about 2 minutes per side.  Transfer the pork to plates and serve with the rice-vermicelli salad and carrot and daikon pickles.   Recipe courtesy of Marcia Kiesel of Food and Wine.

JBW-Water-Riesling-High-Res-Bottle-ShotcrispJim Barry
Watervale Riesling
Clare Valley, South Australia

Jim Barry Wines is a family winery based in the Clare Valley of South Australia. Jim Barry was the 17th qualified winemaker in Australia and founded the company in 1959 with his wife Nancy. The company is now owned and managed by Peter Barry, a second generation family winemaker. Following  the legacy of his father and grandfather, Tom Barry was named ‘Young Winemaker of the Year’ in 2013. The tiny village of Watervale (population 246), nestled in South Australia’s Clare Valley, is renowned for the quality of its Riesling.  The grapes for the Riesling are picked from a special part of the Florita vineyard in Watervale.  This famous Riesling vineyard usually achieves full ripeness, with high natural acid levels.

Tom Barry, winemaker

Tom Barry, winemaker

“This wine is brilliant pale yellow in appearance.  On the nose is creaming soda, musk, fresh honeydew melon, lemon tart and bath salts.  The palate delivers ginger, mouth-watering juiciness, crisp granny smith apple like acidity. Generous lime fruit and a touch of fine talc phenolics which lifts the creaminess.”” –  Tom Barry, winemaker

silverstarWinemaker: Tom Barry
Appellation: Clare Valley, South Australia
Varietal Blend:  100% Riesling
Analysis: 12.5% alcohol / volume, 3.0 pH / 7.4 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine