Tag Archives: Secondary Red

Broken Earth Cabernet Sauvignon

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French-Dip-Sandwich-House-of-Nash-EatsSlow Cooker French Dip Sandwiches

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 ½ to 3 pounds beef chuck roast
  • kosher salt
  • freshly ground pepper
  • 2 (1-ounce) packages dry onion soup mix
  • 2 cups water
  • 2 (14.5-ounce) cans beef broth
  • 6-8 slices Swiss or Provolone cheese
  • 6-8 crusty rolls like ciabatta

DIRECTIONS:

  • Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with kosher salt and freshly ground pepper.
  • When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.
  • Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.
  • When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Serve by piling the shredded meat onto sliced, crusty rolls with a slice of Swiss cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the juices from the slow cooker as au jus for dipping.

© Recipe courtesy of House of Nash Eats.

AUGUST WINE CLUB:

Bold wine Style logoSignature_19_CabSauv_TastingNotesBroken Earth Winery
Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

This Cabernet Sauvignon has aromas of Maraschino cherries and a tannic mouthfeel with notes of chocolate, cherries, leather, and tobacco. This wine pairs well with rich red meats, like ribeye, prime rib, and roast beef.

WINE DETAILS:

  • Varietal: Cabernet Sauvignon
  • Analysis: 14.5% alcohol / volume
  • pH: 3.45
  • Total Acid: 7.42 g/l
  • Residual Sugar: 2.0 g/l
  • Harvest Date: Oct. 2019
  • Bottling Date: March 2022
  • Awards: 91 pts. – Wine Enthusiast

WINEMAKING NOTES:
California Certified Sustainable logo“For our Estate range of wines, we take the best parcels of each variety and individually handle them to allow the true personalities of each block to be preserved. This wine has the benefit of having our most prestigious Cabernet Sauvignon blocks as part of its blend. Blocks 4C and 4D form 33% of this wine. These blocks are normally designated for our Reserve Cabernets but were chosen for our Estate wine this vintage.

The fruit was harvested over a period of 16 days commencing in October 2019, with dates depending on clonal and site differences to ensure all components are at their peak. Following fermentation, the wine was transferred to new French oak barriques with tight grain for 17 months on average before blending and preparation for bottling.” – Winemaker, Chris Cameron

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

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Thelema Mountain Red

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Grilled BBQ Chicken PizzaGrilled BBQ Chicken Pizza

INGREDIENTS:

  • 1 pound pizza dough raw
  • all-purpose flour for dusting dough
  • olive oil for brushing on grill and pizza
  • ½ cup barbecue sauce
  • 1 ¼ cups mozzarella shredded
  • ½ cup smoked gouda shredded
  • ⅓ cup roma tomato, ¼-inch thick slice
  • ⅓ cup green bell peppers, ¼-inch thick slice
  • ⅓ cup red onions, ¼-inch thick slice
  • ½ cup corn fresh, canned or defrosted frozen
  • 2 slices bacon cooked, diced
  • 1 cup cooked chicken breast ¼-inch thick slice
  • ¼ cup green onions thinly sliced

DIRECTIONS:

  1. On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
  2. Make sure the bottom of the dough is floured and not sticking to the paper.
  3. Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
  4. Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
  5. Brush the top of the dough with olive oil.
  6. Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
  7. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. 
  8. Cook for an additional 1 to 2 minutes uncovered if needed.
  9. Turn all of the burners heat down to medium-low.
  10. Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
  11. Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
  12. Check the bottom of the crust halfway through to make sure it doesn’t burn too much. 
  13. Top pizza with sliced green onions and more barbecue sauce if desired.
  14. Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

© Recipe courtesy of Jessica Gavin.

JULY WINE CLUB:

Mellow style logoThelema mountain red wine bottleThelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

  • Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
  • Analysis: 14% alcohol / volume
  • Residual Sugar: 2.2 g/l
  • pH: 3.51
  • Total Acid: 5.4 g/l
  • Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

  • Rootstock: 101-14, R99
  • Soil Type: Tukulu / Glenrosa
  • Age of Vines: Planted 2004-2006
  • Trellising: Vertical Hedge
  • Pruning: 2-bud spurs
  • Yield: 11.8 tons per hectar
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Grape Sugar: 23.8-25.1ºBalling
  • Acidity: 5.48 g/l – 7.18 g/l
  • pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

  • Yeasts: NT50 / Alchemy 3 / ICV Gre
  • Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
  • Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Information and Photos © Thelema Mountain Vineyards – All Rights Reserved.

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Two Mountain Tempranillo

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BBQ pork with cheesy grits

BBQ Pork with Cheesy Grits

INGREDIENTS:

  • 3 cups of water
  • 1 cup stone ground yellow grits
  • 1 tsp of salt
  • ¼ tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups rib meat from leftover pork ribs
  • ¾ cup BBQ sauce

DIRECTIONS:

  1. In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  2. Gradually add the grits to the boiling water using a whisk to prevent any lumps.
  3. Lower the heat to simmer and cook for 20 minutes.
  4. While grits are simmering, pick meat from pork ribs and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  5. Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  6. Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).

© Recipe courtesy of Kevin is Cooking.

JUNE WINE CLUB:

Mellow style logo2-Mountain-Tempranillo-bottleTwo Mountain Winery
Tempranillo
Yakima Valley, Washington

MELLOW WINE STYLE

The Two Mountain Tempranillo opens with hints of overripe fig, forest-fresh Hemlock, and a smidge of toasted pine nuts. It is then followed by dried tobacco, sun-dried tomatoes, and coriander dust. Once you have been tantalized by the aromatics, the palate is treated to soft tannins mixed with nice acid, a touch of subtle oak and flavors of rich earth, dark huckleberry, sage and a freshly rolled cigar. This is definitely an old world-esque Tempranillo from the new world Washington State. Be prepared, be very prepared.

Varietal: 100% Tempranillo
Analysis: 13.9% alcohol / volume
Appellation: Yakima Valley, Washington
Vineyard: Various Estate Vineyard Plots
Production: 200 cases

About Two Mountain Winery:

“Our name, Two Mountain Winery, is inspired by the majestic views of Mt. Adams and Mt. Rainier which serve as the backdrop of Copeland Vineyard. It’s a simple moniker that reflects our minimalistic approach to growing and making wine with a proud nod to the incredible valley in which we farm.

There’s something uniquely fulfilling in working the same ground as our uncle, grandfather, and great- grandfather. It would be easy to take this humble life for granted, but we consider our role as growers to be more than just wine grape production. We have an obligation to operate in a way that ensures the next generation inherits a world worthy of their potential. Becoming Washington State’s first certified sustainable vineyard not only validates our efforts as growers, but reminds us of how fortunate we are to be surrounded and supported by an incredible team that is committed to making the right decisions for our land, our planet, and our customers.

We like to joke that four generations of Yakima Valley farming pulsing through our veins predisposed us to dirty fingernails and an inherent love of the land, but it really is the truth. We love this life, and we’re lucky to have it. We hope that shines through in our wines and that you enjoy them as we prefer—with friends and family.” – The Brothers, Matthew & Patrick Rawn

Information © Two Mountain Winery – All Rights Reserved.

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Pomar Junction Reserve Tempranillo

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Brisket Nachos with green peppersEasy Brisket Nachos

INGREDIENTS:

  • 1 bag tortilla chips
  • 3 cups shredded beef brisket leftovers or freshly smoked
  • ½ cup BBQ sauce
  • ½ cup cheddar cheese shredded
  • 1 green pepper chopped
  • ½ red onion chopped
  • 1 cup black beans
  • 2 green onions chopped
  • ½ cup sour cream
  • Optional Toppings
    • Guacamole
    • Salsa

DIRECTIONS:

  1. Heat up smoker to 350-450°F. Line a cast iron skillet with aluminum foil.
  2. Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
  3. Top chips with shredded brisket, cheese, BBQ sauce, green pepper, red onion, and black beans
  4. Transfer to smoker. Close lid and cook for 5-10 minutes.
  5. Remove from smoker and top with chopped green onion and any additional toppings
  6. Serve immediately. To keep warm, cover with aluminum foil.

© Recipe courtesy of The Online Grill.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_Tempranillo_ReservePomar Junction
Reserve Tempranillo
Paso Robles, California

BOLD WINE STYLE

This wine expresses itself with dark and earthy aromas and flavors. Dried black cherries and leather aromas mingle with hints of nutmeg and clay. It has an intense tannic structure and flavors of black currant that lead to notes of freshly brewed Italian espresso. This wine has a lengthy finish with notes of dark berries and rye toast. It will cellar beautifully for years, but is accessible immediately to those who desire big and bold reds. 

Varietal: 100% Tempranillo
Analysis: 14.3% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction – Upper Slope Select, Estate Vineyard
pH: 3.71
TA: .55 g/L
Sugar: 23.8 brix
RS: 0.25
Aging: 21-22 months
Cooperage: 35% New Oak (French & American)
Winemaker: Jim Shumate
Cases Produced: 193

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

© Photo by Pomar Junction
© Photo by Pomar Junction – (Left to Right) Matt Merrill, Dana Merrill, and Jim Shumate
© Photo by Pomar Junction

Information © Pomar Junction – All Rights Reserved.

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