Tag Archives: Sauvignon Blanc

Winery Spotlight Tasting Event: July 22, 2020

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Cline Family Cellars

Fred and Nancy Cline

Virtual Wine Tasting Event on Zoom

Cline Family Cellars

Wednesday, July 22 at 6:00pm CST / 7:00pm EST

Zoom logoPlease join us for this month’s Winery Spotlight tasting event on Zoom, featuring Cline Cellars from Sonoma, California.  Special guests include Charlie Tsegeletos, winemaker of Cline Cellars and Megan Cline, Certified Sommelier and daughter of Fred and Nancy Cline. 

Charlie and Megan will be tasting through 6 different wines from Cline Cellars, starting with their Farmhouse White, Sauvignon Blanc, Pinot Noir, Ancient Vineyards Mourvedre, Sonoma Syrah and ending with Cline’s Cabernet Sauvignon.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Charlie and Megan on Zoom!

Cline Cellars Wine Tasting

Virtual Wine Tasting Cline Cellars

ABOUT CLINE CELLARS

Built on a passion for winemaking and rooted in respect for the land, Cline Cellars is a family-owned and operated winery in Sonoma, California. In 1982, Fred Cline started making his first vintages from original plantings of Mourvedre, Zinfandel and Carignan, some of which dated back to the 1880’s. As one of the original Rhône Rangers, he began planting varietals that included vineyards dedicated to Syrah, Viognier and Marsanne and Roussanne.  Fred and his wife Nancy have continued to plant vineyards across Sonoma County.

Guest speaker Charlie Tsegeletos, Winemaker

Winemaker Charlie Tsegeletos

Charlie Tsegeletos, Winemaker

Charlie was born to be a winemaker. There was always wine in his Greek/Italian household in northern California, and his great-grandfather made wine in Guerneville in the 1930s. Charlie graduated from UC Davis in 1979 with a degree in Agricultural Science and Management/Plant Science, and honed his craft at Hacienda Wine Cellars, D’Agostini Winery, and Glen Ellen Winery. Since joining Cline Cellars in 2002, he has created legendary Zinfandels, distinctive Rhône-style wines, and Sonoma Coast Pinot Noir, Merlot and Chardonnay. Charlie loves making wines that express the unique qualities of California fruit, and their specific sense of place. His mission is the creation of wines that surprise and delight the senses. Learn more about Cline’s Winemakers here.

Guest speaker Megan Cline, Certified Sommelier

Megan Cline

Megan Cline, Certified Sommelier

Following in the footsteps of her parents, founders of Cline Cellars, Megan also fell in love with the world of wine. After graduating from UC Santa Barbara and completing her Certified Sommelier training, she returned to Sonoma to work at the family winery. For Megan, it was love at first harvest.  “I like that wine is so much more than a beverage. It’s a combination of place’s history, geography, people, food, climate and traditions.”  Learn more about Megan >

Fred Cline Winemaking

Fred Cline

Grounded in Sustainability

Cline Cellars aims to be stewards of the land, not only through natural and sustainable Green String farming methods, but through an awareness of bringing interconnected systems into harmony. Cline Cellars is proud to be Certified California Sustainable Vineyard and Winery. From grape to glass, the program acknowledges a long-term commitment to sustainable wine growing and business practices.  RSVP to get a taste!

Cline Vineyards Sheep

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Cline Cellars
Sonoma County
California

Cheers!

WineStyles.com

Cline Petaluma Gap Vineyard

July Wine Club: Shrimp Boil Packs

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Shrimp Boil Foil Packs

Photo credit: The Spruce / Victoria Heydt

Shrimp Boil Foil Packs

Enjoyable option for a fuss-free weeknight dinner or a weekend backyard cookout on July 4th.

INGREDIENTS:

  • 1 pound shrimp (31 to 35 count, peeled and deveined)
  • 1 pound small red potatoes or gold potatoes (cut into small cubes, about 2 inches)
  • 2 ears of corn on the cob (husked, cleaned, chopped into small rounds)
  • 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2 to 3 inch long pieces)
  • 1/2 yellow or red onion (medium-sized, thinly sliced)
  • 2 cloves garlic (minced)
  • 4 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 tablespoon flat-leaf parsley (finely chopped)
  • Garnish: 1 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 lemons (sliced, about 12 wedges)
  • Garnish: 1 stick butter (melted)

DIRECTIONS:

  • Gather the ingredients.
  • Preheat the oven to 400°F or the grill to medium-high heat (about 400°F). If using frozen shrimp, place the package under cold water for 10 minutes to thaw.
  • Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into colander. Set aside.
  • While the potatoes and corn are simmering prepare 4 sets of 12×24 inch long aluminum foil sheets. Fold each in half, forming a square.  If using pre-cut aluminum foil simply prepare sheets 12×12 inches. Slightly fold up the edges of the sheets.
  • In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper and Old Bay seasoning.  Mix very well to coat all the ingredients.
  • Divide the shrimp boil ingredients between the four aluminum foil sheets.
  • Neatly fold into packets.
  • Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
  • Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges. Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.
  • © Recipe courtesy of Recipe Tin Eats

JULY WINE CLUB:

Ranch 32 Sauvignon BlancCrisp Wine StyleRANCH 32
Sauvignon Blanc
Monterey, California

CRISP WINE STYLE

The grapes for this Sauvignon Blanc were grown on estate vineyards in Monterey County, California.  The majority of the blend hails from the San Lucas Vineyard located south of Greenfield in the sub-appellation of San Lucas.  The Sauvignon Blanc grapes were picked at optimum ripeness during the night and brought to the winery in the early morning hours. Upon arrival, the fruit was gently whole-cluster pressed, then chilled and lightly settled before being transferred to a refrigerated stainless steel tank.  Fermentation was conducted slowly at cool temperatures to retain the fruit esters and enhance the varietal aromatics.  Stainless steel tanks provide a neutral and reductive environment that serves to accentuate the wine’s crisp, zesty qualities and retain its distinctive freshness.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“The warm days followed by cooling afternoon winds from the Monterey Bay enhance the melon and tropical fruit flavors. Fragrant and zesty citrus aromas with a hint of flora notes lead into a medium-bodied palate with lovely flavors of green apple and guava. The lingering bright fruit finish is crisp and refreshing, making our Sauvignon Blanc an ideal apéritif. ” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 100% Sauvignon Blanc
Analysis: 13.5% alcohol / volume
pH: 3.44
TA: 6.2 g/l
Aging: Stainless Steel tanks
Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

 

Thai Grilled Beef Salad

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Thai Grilled BeefThis is a simple Thai beef salad. It can be eaten hot or cold, but is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

INGREDIENTS:
• 1 pound beef flank steak
• ¼ cup fish sauce
• ¼ lime juice
• 1 tablespoon kecap manis
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• ¼ cup chopped green onions
• ¼ cup chopped shallots
• ¼ cup thinly sliced onion
• 2 tomatoes, cut into wedges
• ¼ cup sliced cucumber
• ¼ cup Thai chili peppers, sliced

DIRECTIONS:
• Preheat grill for medium-high heat.
• Grill beef to desired doneness, and allow to cool.
• While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
• Cut beef into bite-sized pieces. In a large, bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat. © Recipe courtesy of Patnication at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsign Sauvignon BlancSilky style
Arendsig
Solara Block 2 Little Foxes
Sauvignon Blanc
South Africa

SILKY WINE STYLE

These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine valley, where in harmony with nature, a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts in stainless steel tanks. Maturation takes place for seven months on the lees in cement tanks, retaining the unique vineyard characteristics. The handcraft approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, abundance of tropical fruit flavors, granadilla, kiwi fruit and guava with hints of lime and green citrus. On the palate, fruit lingers with a firm yet balanced acidity and the long lees contact giving the wine a beautiful creamy mouthfeel.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Sauvignon Blanc
Analysis: 13.72% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Steak and Wild Mushrooms

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Steak and mushroomsThe exotic earthy flavors of wild mushrooms paired with thyme make this steak a delicious dish, perfect for entertaining.

INGREDIENTS:
• ½ cup red wine, divided
• ¼ cup plus 1 tablespoon olive oil, divided
• 1 tablespoon thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoons sea salt (grinder)
• 2 New York strip steaks, 3/4-inch thick (about 1 pound)
• ½ cup thinly sliced shallots or onion
• 1 package (8 ounces) assorted wild mushrooms or cremini (baby bellas) mushrooms, sliced
• 2 tablespoons balsamic vinegar
• ¼ teaspoon black pepper (coarse ground)

DIRECTIONS:
• Mix ¼ cup each of the wine and oil, 2 teaspoons of the thyme, Worcestershire sauce, 1 teaspoon of the sea salt and garlic powder in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 3 minutes. Add remaining ¼ cup wine, vinegar, remaining 1 teaspoon thyme, pepper and remaining ¼ teaspoon sea salt. Simmer 10 minutes or until sauce is slightly thickened and mushrooms are tender. Set aside to keep warm.
• Remove steak from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until steak is desired doneness. Serve each portion of steak with about 1/3 cup mushrooms in red wine sauce.
© Recipe courtesy of McCormick

JANUARY WINE CLUB PAIRING:

Casas Del Toqui Barrel Series Cabernet SauvignonBold wine Style logo
Casas Del Toqui
Barrel Series Reserva
Cabernet Sauvignon
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. Casas del Toqui is led by a family committed to producing excellence. Each of their wines is the result of their core values, people, tradition and technology, capturing the unique quality that distinguishes their outstanding wines. The Barrel Series showcase the fruit flavors and aromas that reflect the characteristics of Chile’s wonderful growing conditions. Well balanced wines with good structure and complexity, enhanced by oak barrel aging.

Winemaker Vicente Johnson“Very complex nose with hints of tobacco, spices and black fruits, and a soft hint of vanilla. Balanced with firm but silky tannins, good body and with a long and very persistent finish.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Shrimp Scampi

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Shrimp ScampiShrimp Scampi is a quick and easy recipe, great for busy weeknights. Serve over thin spaghetti or angel hair pasta. Try zucchini noodles or brown rice pasta to make an excellent gluten-free meal.

INGREDIENTS:
• 1 pound shrimp
• 1/3 cup butter
• 3-4 tablespoons minced garlic
• 1 shallot (chopped)
• ½ teaspoon oregano
• ¼ teaspoon cayenne
• ¼ cup white wine (crisp, such as Sauvignon Blanc)
• 2 tablespoons lemon juice
• 1 large tomato (chopped into medium sized pieces)
• ¼ cup fresh parsley (chopped)
• salt
• pepper

DIRECTIONS:
• Rinse shrimp, devein, remove tails and cut in half if using very large shrimp.
• In a large frying pan, heat butter over medium heat. Cook garlic and shallot for 2-4 minutes.
• Add shrimp, oregano, cayenne, wine and lemon juice and cook until shrimp are pink, about 1-2 minutes per side depending on size.
• Add tomatoes and parsley and cook another minute to bring tomatoes to correct temperature. Adjust seasoning to taste with salt and pepper.
• Serve over fresh pasta and garnish with parsley sprig and thin slice of lemon. Serve with side salad.
© Recipe courtesy of Yummly, Linda Warren.

JANUARY WINE CLUB PAIRING:

Coastal Mist Sauvignon Blanc bottleSilky style
Casas Del Toqui
Coastal Mist Fumé
Sauvignon Blanc
Cachapoal Valley, Chile

SILKY WINE STYLE

One of the country’s most famous valleys, the Colchagua Valley is set at the heart of the central valley and the icon of wine production in Chile. It’s a fairly new wine-producing region, but quickly gaining reputation as Chile’s ‘Napa Valley’. Sandwiched between the Andes Mountains and the Coastal Mountain range, the Colchagua Valley’s volcanic and granite soils merge with a Mediterranean climate. The vineyards are situated in the hills of a sub-region that combines the freshness of the Pacific with the vibrant minerality of the quartz and granite soils. The grapes macerate in pneumatic press for five hours before starting to extract the drained must, this is cleaned by cold system, before starting the alcoholic fermentation. 80% of the wine was aged four months in stainless steel tanks in contact with lees and 20% in contact with French oak barrels.

Winemaker Vicente Johnson“Greenish-yellow wine with intense aromas of white fruit. Mineral notes, herbs and citrus touches give a fresh and balanced acidity.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 85% Sauvignon Blanc, 15% Semillon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Chef John’s Crab Cakes

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Video – Click here to watch Chef John make his crab cakes

INGREDIENTS:
• 8 saltine crackers, finely crushed
• 2 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• ½ teaspoon seafood seasoning (Old Bay)
• ¼ teaspoon Worcestershire sauce
• 1 egg, beaten
• salt to taste
• 1 pinch cayenne pepper (optional)
• 1 pound fresh crab meat, well-drained
• ¼ cup dry bread crumbs
• 2 tablespoons butter

DIRECTIONS:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt and cayenne pepper in a large bowl.
• Stir in crab meat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle bread crumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Serving brunch? Try a Crab Cake Benedict, replacing the Canadian bacon and English muffin with a crab cake instead. Top it with a poached egg, side of mixed greens and glass of Huellas Sauvignon Blanc.  Recipe courtesy of Chef John, at AllRecipes.com

Huellas Reserve Sauvignon Blanc wine bottleSilky styleHuellas Reserve
Sauvignon Blanc
Maule Valley, Chile

The grapes were picked at their optimal degree of ripeness during the third week of February. Half of the grapes were macerated in the press to gently extract aromas from the skins while the remaining bunches were destemmed and pressed immediately to obtain clean musts. All fruit was fermented in stainless steel tanks to preserve the aromatics and freshness in the form of citrus and tropical fruit notes. A large part of the blend was barrel aged for 3 months on the lees, up until bottling, to impart a greater weight and creamy texture on the palate.

Carlos Gatica winemaker headshot“Greenish-yellow with intense citrus aromas such as grapefruit and sweet tropical fruits. The refreshing palate is lively, fruity, and finishes with a smooth creaminess. The perfect companion for seafood, creamy and fatty cheeses, chicken dishes, and pastas with seafood sauces.”

Winemaker: Carlos Gatica
Appellation: Maule Valley, Chile
Varietal Blend:  98% Sauvignon Blanc, 2% Sauvignon Gris
Analysis: 13% alcohol / volume

Hall Winery Spotlight Tasting Event

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hall_walt-tastingOctober Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

HALL Wines represents critically acclaimed artisan Napa Valley Cabernet Sauvignon from two Napa Valley  winery locations in both St. Helena and Rutherford. Owned by Craig & Kathryn Hall, its vineyard collection features five Certified Organic estates producing classic Bordeaux varietals. HALL’s highly rated wines include the Napa Valley Cabernet Sauvignon, selected as Wine Spectator’s #18 of the ‘Top 100’ in 2010. Collectively, over 140 HALL Wines have been rated 90 points and above.

WALT Wines are dedicated to Kathryn Hall’s parents, Bob and Delores Walt, who were dedicated wine growers and their love of the vineyards inspired Kathryn to carry on the tradition.   Let’s Taste, Learn and Enjoy!®

hall-napa-valley-cabernet-sauvignon-bottle-imageABOUT HALL WINERY

Kathryn Walt Hall is the proprietor of HALL Wines and WALT Wines, and has been involved in the California wine industry since her family first purchased a vineyard in the 1970’s. She has had a distinguished career as a successful businesswoman, attorney, community activist, and as the United States Ambassador to Austria.

HALL Wines are passionate about environmental responsibility and sustainable stewardship of their land.  Their vineyards have been certified organic by the California Certified Organic Farmers (CCOF). Farming organically involves committing to two principles:  ecological production and maintaining organic integrity.     Hall values the land and also value its creation, which is why they continue the tradition of hand picking all of the grapes throughout their estate vineyards.  Once the grapes are brought to the winemaking facility, the grapes are processed with innovative techniques to ensure the highest standard and quality of wine.

hall-vineyard
“Since launching HALL Wines, we have been dedicated to the preservation of the environment and bringing innovation to Napa Valley.  HALL Wines is always looking for new ways to provide support and dedication to the sustainable-living movement. We continue to reinforce our commitment to the health of the land, as well as that of the greater Napa Valley ecosystem”, notes Ambassador Kathryn Hall, HALL Wines owner and vintner.

walt-la-brisa-chard-pinotWALT Wines, owned by Vintners Kathryn Walt Hall and Craig Hall,  is dedicated to the production of premier Pinot Noir and Chardonnay from the Pacific Coast’s most distinctive vineyard sites, spanning nearly 1000 miles and including Sta. Rita Hills, Sonoma County, Anderson Valley, Napa Valley and the Willamette Valley.  With their philosophy of precision, non-interventionist winemaking, it allows the wines to naturally and honestly express the character of the site where the wines are grown.

The team at Walt Wines believes in hand sorting every berry; pressing Chardonnay as whole clusters; allowing native yeast fermentation; encouraging a long malolactic fermentation with weekly batonnage and topping off; barrel aging on lees to create more texture, richness, and complexity; and never fining or filtering.  Holding true to these methods means there is no room for error or shortcuts, but the reward is a complex, expressive, complete wine.

HALL WINES
Winery Spotlight Tasting
Napa Valley, California

hall-walt-wines

  • Hall Sauvignon Blanc
  • Walt La Brisa Chardonnay
  • Walt Blue Jay Pinot Noir
  • Walt Clos Pepe Pinot Noir
  • Hall Merlot
  • Hall Cabernet Sauvignon

 Limited Seating Available – Reserve your seat at your local WineStyles Tasting Station.

Greywacke Winery Spotlight Tasting Event

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February Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Greywacke-Logo

GWK_PinotGris_NVJoin us for a Winery Spotlight tasting event, featuring Greywacke wines of Marlborough, New Zealand.

Winemaker Kevin Judd

Kevin Judd, winemaker

One of Marlborough’s pioneering winemakers, Kevin Judd’s career is intrinsically linked with Marlborough Sauvignon Blanc. Established in 2009, Judd’s label Greywacke (pronounced “grey-wacky”) is the fulfillment of a long-held dream. Named after New Zealand’s prolific bedrock, Greywacke was originally adopted by Kevin and his wife Kimberley as the name for their first Marlborough vineyard in Rapaura, whose soils have an abundance of these river stones. Greywacke sources fruit from mature vineyards within Marlborough’s central Wairau Plains and the Southern Valleys. Also an established professional photographer, Judd’s home in the Omaka Valley overlooking Marlborough’s picturesque vineyards provides inspiration for both his passions.

The Greywacke portfolio is based on the Marlborough region’s signature varieties, Sauvignon Blanc and Pinot Noir. The Sauvignon Blanc is crafted in two distinctive styles: classically pure Marlborough Sauvignon, and an alternative wild yeast-fermented, oak-aged Sauvignon. In addition, Kevin indulges his creative drive with small parcels of Chardonnay, along with aromatic varieties Pinot Gris and Riesling. When the season graces this idyllic region with ideal conditions, limited releases of late harvest wines from the aromatic varieties are produced.

Hand harvesting Riesling, at Ashmore Vineyard for Greywacke - the new Marlborough label of Kevin Judd, Marlborough, New Zealand

Hand harvesting Riesling, at Ashmore Vineyard for Greywacke – the new Marlborough label of Kevin Judd, Marlborough, New Zealand

The wines of Marlborough are known worldwide for their precision, intensity, and distinctiveness, bequeathed by an extraordinary climate and a diverse collection of soils. The expression of unique sites within this distinguished environment lifts the wines of Greywacke to another level. Kevin takes a low-intervention approach to winemaking in order to coax the finest nuance of individuality from each hand-selected vineyard parcel, while maintaining the aromatic intensity for which Marlborough is renowned. Purity of varietal expression is a foregone conclusion in the fruit Kevin works with; indigenous yeast are then left to run their course in new and older French oak barriques, ensuring ample texture and complexity in these compelling wines. Already garnering worldwide acclaim, they show a common thread of layered concentration, fine structure and invigorating freshness.

Greywacke Winery Spotlight Tasting
Marlborough, New Zealand

Greywacke-wines

  • Greywacke Pinot Gris
  • Greywacke Sauvignon Blanc
  • Greywacke Wild Sauvignon
  • Greywacke Chardonnay
  • Greywacke Pinot Noir

 

Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Greywacke-winery

Silverado Tasting Event

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Silverado_Tasting_RoomSeptember Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Silverado Vineyards
Napa, California

Silverado_Tasting_Wine

The winery’s name, Silverado, comes from an abandoned mining town at the top of Napa Valley.  A century later, the widow, daughter and son-in-law of Walt Disney began carefully laying the foundation of what would be come Silverado Vineyards in 1976. A few years later, they also acquired a vineyard in the Stags Leap District – known for the quality of it’s Cabernet Sauvignon. Silverado Vineyards now farms six distinctive, family owned vineyards in the Napa Valley and Carneros, three of which are historic sites from these proprietor owned vineyards. Please join us for a Winery Spotlight tasting, featuring Silverado wines. 

“The winegrowers . . . are perhaps the most fascinating aspect of terroir . . . Starting with a vision, they activate the links that connect Earth with vine and fruit, guide the transformation of fruit into wine, oversee its maturation, and only then present the liquid that completes the circle, connecting us with the Earth from which the wine arose.” –  Jonathan Swinchatt and David G. Howell,  The Winemaker’s Dance.

   Good wine is about people, from every hand that helps create Silverado’s Cabernet to every current and future friend who lifts a glass of  wine around the dinner table.   100% of the estate is sustainability farmed: 15% is farmed organically; 70% is Certified Napa Green; 50% is preserved in the Land Trust exclusively for open space and agriculture use. 50% of the winery is powered by solar panels. Proud of their accomplishments, Silverado is just getting started.  They also donate time, money and wine to over 70 organizations annually that need our help to keep their communities safe, healthy, learning and enjoying the pleasures of artistic endeavor.

For Silverado, sustainable is not simply a farming method. It is an approach to all of their activities. It is the driving force behind everything they do to ensure that this winery and estate are here for generation of customers and neighbors to enjoy.  Please join us for a special tasting event with Silverado.

Limited Seating Available – Reserve your seat ASAP!

Silverado_WinesContact your local WineStyles to RSVP!

Prosciutto Wrapped Halibut with Asparagus Sauce

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INGREDIENTS:
Halibut•  5 tablespoons unsalted butter
•  4 scallions, thinly sliced
•  1 pound asparagus, spears sliced ½ inch thick, tips separate
•  1 cup water
•  1 cup packed baby spinach
•  salt and fresh ground pepper
•  8 thick slices of prosciutto
•  4 skinless halibut fillets (about 5 ounces each)
•  8 small sage leaves, halved length wise
•  1 tablespoon extra virgin olive oil

DIRECTIONS:
Preheat oven to 450 degrees. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water reduces to ¼ cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.

Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.

In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto wrapped halibut for 5 minutes.

Spoon the asparagus spinach puree onto plates, arrange the prosciutto wrapped halibut and asparagus tips alongside and serve immediately.  Recipe courtesy of Food & Wine Magazine.

TIerraYMarSB Silky_StickerTierra y Mar
Big Ranch Road Vineyard
Sauvignon Blanc
Napa Valley, CA

Tierra y Mar wines are produced from vineyards situated in select parts of Napa and Sonoma.  This Sauvignon Blanc is sourced from Big Ranch Road, in the Oakville District of Napa Valley. Oakville is known for its success with Bordeaux varietals, which includes Sauvignon Blanc. Warmer temperatures and gravelly, sandy soils help produce excellent Sauvignon Blanc.   Delicate straw and alluring aromatics shine in this racy stunner.  Notes of dandelion, honeysuckle and bright pineapple open on the nose with a mouth-feel of fresh fruits like green apple and pear.  This wine offers great acidity and a long fruit finish with a touch of a fresh herbs and clover rounding out the palette.

DougFrost“If all you know of Sauvignon Blanc is its herbaceous New Zealand side, this easy drinker offers another view: honeydew melons, red apples and even peaches to go along with the hints of lemongrass and chervil. It’s a tiny bit sweet but that just adds to the easy, tasty character.” – Doug Frost, MS, MW

Winemaker: Douglas Danielak
Appellation: Napa Valley, California
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.4% alcohol / volume