Tag Archives: september wine club

Mont’Albano Merlot

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SEPTEMBER WINE CLUB:

Mellow style logoMerlot-bottleMont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

  • Varietal: 100% Merlot
  • Appellation: Mid-hill region in Friuli Venezia Giulia
  • Analysis: 12.5% alcohol / volume
  • Residual sugar: 4.9 g/l
  • Total Acidity: 5.2 g/l
  • Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature.  The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

gnocchi-mushrooms-recipeCreamy Spinach and Mushroom Gnocchi

INGREDIENTS:

  • 1 tablespoon olive oil
  • 8 oz mushrooms crimini
  • salt and pepper
  • 16 oz potato gnocchi
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • ½ teaspoon smoked paprika or more
  • 5 oz fresh spinach
  • ¼ teaspoon salt to taste
  • coarsely ground black pepper to taste
  • red pepper flakes to taste

DIRECTIONS:

  1. Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
  2. To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
  3. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
  4. Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
  5. Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
  6. Top with the remaining half of the cooked mushrooms. 

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Julia’s Album.

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Mont’Albano Pinot Grigio

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SEPTEMBER WINE CLUB:

Crisp Wine Stylepinot-grigio-bottleMont’Albano
Pinot Grigio Friuli DOC
Friuli, Italy

CRISP WINE STYLE

Pale straw in color, its perfume is distinctly tropical, with a pronounced banana and passionfruit quality. It is a well-structured wine with a good acidity and lingering finish.

WINE DETAILS:

  • Varietal: 100% Pinot Grigio
  • Appellation: Mid-hilly Friuli region, Italy
  • Analysis: 12.5% alcohol / volume
  • Residual sugar: 5.1 g/l
  • Total Acidity: 6.2 g/l
  • Food Pairings: Suggested with fish soups and chargrilled seafood or served with risottos and baked vegetables.

VINEYARDS:
The vineyards are located in the mid-hilly Friuli region. Excellent exposure and position, with medium slope.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATION:
The grapes are softly pressed and destemmed. The fermentation takes place in steel tanks at controlled temperature.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Agro-dolce-onions-recipeCipolline in Agrodolce (Sweet & Sour Baby Onions)

INGREDIENTS:

  • 8 tablespoons butter
  • 2 lbs peeled cipolline onions
  • 1⁄3 cup sugar
  • 1⁄3 cup balsamic vinegar
  • 1⁄2 – 1 cup water (maybe more)
  • Squeeze fresh lemon juice

DIRECTIONS:

  1. Heat the butter in a pan large enough to hold the onions.
  2. Cook the onions in the butter for a few minutes while stirring.
  3. Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
  4. Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
  5. Sprinkle with lemon juice & serve.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Elmotoo on Food.com.

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September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Mellow style logoValpolicella-bottleMont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

  • Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
  • Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
  • Analysis: 12% alcohol / volume
  • Residual sugar: 5.4 g/l
  • Total Acidity: 5.3 g/l
  • Serving Recommendation: Serve between 60.8ºF-64.4ºF
  • Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

veal-cutlet-recipeStuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

  • 4 veal cutlets, about ¼ inch think, halved crosswise
  • 4 slice provolone cheese
  • Parmesan cheese, freshly grated
  • 4 thin prosciutto, slices
  • 2 large eggs
  • ¾-1 cup all-purpose flour
  • 1 ½ cup panko bread crumbs
  • ¼ cup olive oil
  • ¼ cup unsalted butter
  • 1 onion, sliced
  • 1 tbsp minced garlic
  • 1/8 tsp salt for panko
  • pepper
  • 2 tbsp wine or water
  • 1 tsp dried rosemary, divided
  • 1 tsp dried sage, divided

DIRECTIONS:

  • Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
  • Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
  • Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

  • Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
  • Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

  • Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
  • Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
  • Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
  • Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
  • Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
  • In a shallow dish, whisk eggs until scrambled. Set aside.
  • Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
  • Next, place flour on a shallow plate and set aside.
  • Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
  • Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
  • Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
  • Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

  • In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
  • After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
  • Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
  • Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
  • Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
  • Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Kitchen Divas.

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Terra Dives Cecé Rosso

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Caponata-recipeSicilian Caponata

What grows together, goes together. Sicilian Caponata, with its blend of eggplant, tomatoes, olives, and capers, pairs perfectly with Terra Dives Cecé Rosso wine from Sicily. The wine’s vibrant acidity and earthy notes enhance the caponata’s complex flavors, making for a harmonious and satisfying pairing. Serve with some toasty bread and enjoy with your glass of wine.

INGREDIENTS:

  • 1 large eggplant (1 ¼ lb or so), cut into 1-inch cubes
  • kosher salt
  • extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, cored and chopped
  • 2 small celery stalks, thinly sliced
  • black pepper
  • 1 cup crushed tomatoes
  • 2 tbsp capers
  • ¼ cup pitted green olives, roughly chopped
  • ¼ cup raisins
  • 2 teaspoons honey, more to your liking
  • 1 bay leaf
  • ¼ tsp to ½ tsp crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup dry white wine
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint

DIRECTIONS:

  1. Heat the oven to 400ºF.
  2. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
  3. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
  4. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
  5. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
  6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

© Recipe courtesy of Suzy Karadsheh at The Mediterranean Dish.

SEPTEMBER WINE CLUB:

Mellow style logoTerraDives_Cece_Rosso_bottleTerra Dives
Cecé Rosso
Terre Sicilane IGT
Sicily, Italy

MELLOW WINE STYLE

Ruby red with violet reflections, fruity bouquet with hints of red fruit. In the mouth, it is round with good structure and personality. Overall it’s well balanced and persistent.

Varietal: Blend of red IGT Terre Siciliane
Analysis: 12.5% alcohol / volume
Production Area: Mazara del Vallo/Marsala, Sicily, Italy
Soil Type: Calcareous/clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 8 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 7/10 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks
Pairings: Pairs well with red meat dishes and medium-mature cheeses
Serving Temperature: 60.8ºF to 64.4ºF

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.

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!

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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.

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!

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September Wine Club Pairing Recipe

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beef-rolls-recipeInvoltini di Manzo
(Sicilian Stuffed Beef Rolls)

The robust flavors of the Nero d’Avola complement the savory and slightly sweet elements of the beef rolls, with the wine’s acidity cutting through the richness of the meat and cheese.

INGREDIENTS:

For the filling:

  • 5 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • ¼ cup golden raisins
  • ¼ cup pine nuts
  • ½ cup fine breadcrumbs
  • ½ cup grated pecorino
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon kosher salt
  • freshly ground black pepper

For the involtini: 

  • 3 ounces provolone cheese
  • 12 fresh bay leaves (if unable to find, use dry)
  • 12 red onion wedges
  • extra-virgin olive oil
  • 14 slices (about 1 pound) beef top round, sliced very thin (see cook’s note)
  • kosher salt
  • freshly ground black pepper

DIRECTIONS:

  1. Make the filling: Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Add the onion and gently cook until soft and translucent, about 6 minutes. Add in the garlic and cook for another 30 seconds. Remove the pan from the heat and allow mixture to cool.

  2. Place the raisins and pine nuts in a large bowl. Add in the breadcrumbs and pecorino cheese. Add in the cooled onion/garlic mixture, parsley, salt, and a few grinds of pepper. Stir to combine. Drizzle in the remaining 3 tablespoons olive oil and stir until incorporated. 

  3. Make the rolls: Preheat the oven to 375°F .

  4. Have all the components in front of you so you are ready to roll. Cut the provolone crosswise into 14 long sticks about ½ inch thick. (Don’t worry if they break as you can piece together when you roll.) Gather your bay leaves and your onion slices.

  5. Find a baking dish that will hold the rolls somewhat tightly together, approximately 8 inches by 10 inches will work nicely. Drizzle the bottom generously with olive oil.  

  6. Lay a slice of meat on your work surface and spread about 1 very heaping tablespoon of filling on the meat. Begin to roll the slice and at about the halfway point, add in a stick of provolone cheese. Roll tightly, tucking in the sides and ends to seal the filling inside.

  7. Place the roll in the baking dish, tuck a slice of onion and a bay leaf alongside. Repeat the process until you have rolled all the meat. 

  8. Drizzle the top of the meat with olive oil. Give it a sprinkle of salt and pepper. Bake until the rolls are cooked through and brown on top, about 20 minutes.  Serve hot from the oven (but also very tasty at room temperature). 

© Recipe courtesy of Our Italian Table.

SEPTEMBER WINE CLUB:

Bold wine Style logoTerraDives_Riah_bottleTerra Dives
Riah
Nero d’Avola Siclia DOC
Sicily, Italy

BOLD WINE STYLE

Ruby red with violet hues. Fruity bouquet with clear hints of cherries. In the mouth, it is round, of good structure and with a pleasant acid note.

Varietal: 100% Nero d’Avola Sicilia DOC
Analysis: 13.5% alcohol / volume
Production Area: Mazara del Vallo, Sicily, Italy
Soil Type: Clayey
Altitude: 150 meters above sea level
Training System: Double cordon
Plants density: 4,000 per hectare
Yield per hectare: 7 tons
Harvest: Manual, second decade of September
Vinification: Destemming, maceration for 10/12 days and fermentation at a temperature of 77ºF in stainless steel tanks
Aging: 3 months in stainless steel tanks, 6 months in tonneaux
Pairing: Pairs well with red meat dishes and mature cheeses
Critical Acclaims: 92 Luca Maroni 2020; 94 Luca Maroni 2019; 94 Luca Maroni 2018.
Serving Temperature: 60.8ºF to 64.4ºF

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.Terra Dives Winery images

Information & Photos © Terra Dives – All Rights Reserved.

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Heron Hill Winery Eclipse Red

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Pot roast dish setting on tableTangy Tomato Pot Roast

INGREDIENTS:

  • 6 medium yellow-fleshed potatoes, peeled and halved
  • 6-8 carrots, peeled and halved if thick or left whole if thinner
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • 3 lb. boneless beef roast, inside or outside round, blade or cross-rib works well
  • 2 cups tomato sauce, or passata
  • ¼ cup light brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2-3 fresh thyme sprigs, or 1 tsp dried thyme leaves
  • 1 teaspoon salt, plus more, to taste
  • freshly ground pepper

To thicken:

  • 1 tbsp cornstarch
  • 1 tbsp water

To serve:

  • Fresh parsley, chopped

DIRECTIONS:

  • For Oven Method: Sear meat in an oven safe pot with lid or Dutch oven. Lift out briefly and place vegetables underneath the roast. Add sauce, cover and place into a 325°F oven for 3-4 hours or until the beef is fall-apart tender.
  • For Slow Cooker: Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

© Recipe courtesy of Seasons and Suppers. All rights reserved.

SEPTEMBER WINE CLUB:

Mellow style logoHeron Hill Eclipse wine bottleHeron Hill Winery
Eclipse Red
Finger Lakes, New York

MELLOW WINE STYLE

This medium ruby colored wine shows the beauty of what the Bordeaux varieties can do around New York State in warm vintages. Medium to full intensity on the nose shows a great combination of black and red fruit with blackberry, cassis and raspberry all made more complex with some herbal mint tones and slight cedar notes. The palate is medium-bodied with refreshing acidity and refined, silky tannins with great length.

WINE DETAILS:

  • Varietal: 44% Merlot, 31% Cabernet Franc, 25% Cabernet Sauvignon
  • Appellation: New York – grapes sourced from growers in Finger Lakes and Long Island
  • Analysis: 13% alcohol / volume
  • pH: 3.69
  • Total Acid: 5.85 g/L – 0.585%
  • Residual Sugar: 0 – Dry
  • Aging: 15 months in French and Hungarian oak barrels
  • Malo-Lactic Fermentation: 100%
  • Free SO2 at Bottling: 32ppm 
  • Production: 1312 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine would make a wonderful accompaniment to pot roast with roasted seasonal root vegetables in a tomato base. Also great with those steaks and chickens coming off the grill in summer!

Heron Hill winery and winemaker Jordan Harris

WINEMAKER – JORDAN HARRIS

Jordan Harris is best described by three words: passionate, determined and focused. Jordan has always had an incredible passion for all things food and wine. From his education in culinary arts to studying Enology and Viticulture at The Niagara College of Canada, Jordan’s passion has lead him to many successes. He has achieved numerous awards and accolades for his wines. He placed first at the Inter-Rhone Sommelier Challenge, third at the International Challenge in Avignon, France, and was featured in Wine Enthusiast’s Top 40 Under 40 Tastemakers. Jordan joined the team at Heron Hill in 2020 to be closer to his family and embrace the opportunity to work with cool climate fruit in the Finger Lakes.

Information and Photos © Heron Hill Winery – All Rights Reserved.

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Heron Hill Winery Reserve Riesling

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Mango Salsa HalibutHalibut with Mango Salsa

INGREDIENTS:

For the Salsa:

  • 1 large ripe mango diced
  • ½ small red onion diced
  • ¼ cup fresh cilantro chopped
  • 1 medium red bell pepper diced
  • 2 tbsp lime juice about 2 small limes
  • ¼ tsp salt

For the Fish:

  • 1 lb halibut filet
  • 1 tbsp olive oil
  • ½ tsp black pepper

To Garnish:

  • lime wedges for squeezing

DIRECTIONS:

  • In a medium mixing bowl, add in all of the salsa ingredients and mix well. Optional to let it marinate for 10+ minutes to really let the flavors out. Set aside.
  • Pat the fish dry and season both sides with salt and pepper.
  • Heat a grill or pan over medium heat and add oil. Cook the fish 4 to 6 minutes per side until it has turned opaque throughout. You should be able to easily flake the meat with a fork when it’s done.
  • Let the fish rest for a minute or two before garnishing with the salsa. Store the extra salsa in an air tight container for future use.

© Recipe and Photo courtesy of Justin Colt. All rights reserved.

SEPTEMBER WINE CLUB:

Crisp Wine Style2021-Riesling-Reserve-bottleHeron Hill Winery
Reserve Riesling
Finger Lakes, New York

CRISP WINE STYLE

An elegant and vibrant Riesling with medium to high aromatic intensity of lime, green apple, anise and wet rock. The palate has tremendous excitement from the electric acidity and dry nature of the wine with citrus and saline notes, combined with some floral undertones and great length. It’s a refreshing joy to drink now, but will also age well over the next 8-10 years.

WINE DETAILS:

  • James Suckling Award_91 pts.Varietal: 100% Riesling
  • Vineyard: 100% Keuka Estate
  • Appellation: Finger Lakes, New York
  • Analysis: 10.5% alcohol / volume
  • pH: 3.43
  • Total Acid: 7.45 g/L – 0.745%
  • Residual Sugar: 2 g/L – 0.2%
  • Fermentation: Stainless Steel, 100% uninoculated
  • Malo-Lactic Fermentation: 0%
  • Production: 208 Cases of 12 Bottles
  • Winemaker: Jordan Harris
  • Critical Acclaim: 91 pts. James Suckling – “Cool and pristine nose of lemon zest and mint leaf. Very straight and focused with well integrated acidity and good depth for the difficult vintage. Quite some tannic power at the crisp finish. Drink or hold. Screw cap.”

FOOD PAIRING:
A great wine with simple grilled summer vegetables. Also delicious with halibut or freshly caught Seneca Lake rainbow trout, served and topped with a tropical mango and jalapeño salsa. It is also great with a triple cream brie.

VINEYARD INFORMATION:
Keuka Estate – the winery’s onsite vineyard comprising of 10 acres of Riesling, 1 acre of Vidal Blanc, and 2.5 acres of Cabernet Franc. Most of the vineyard is a relatively gentle east facing slope toward Keuka Lake; at one of the coolest points along the lake due to the gap in the hills behind the winery, which allows cool air to flow through their site, draining down toward the lake. The soils comprise of shale and loam, allowing for a very well drained and mineral driven site; these, combined with the cooler temperatures of the site, lead to fruit with wonderful purity, mineral expression and fresh acidity.

VINTAGE INFORMATION:
Grapes thrive in growing seasons with less precipitation, and luckily for the Heron Hill team, it only rained twice – once from April 1st until July 15th and again from August 10th until November 1st. With that said, it was certainly a wet year from start to finish, but in 20 vintages, the Heron Hill team has learned that some of the top wines still come from challenging years, as it forces it to be a grower and winemaker’s year. It’s all about attention to detail at each step.

It was a year that you could not miss a pass or downy mildew could come and wreak havoc. Luckily, most of their vineyard lots were on top of it and were able to get through to the harvest season with clean fruit and canopies. Another big change for the Finger Lakes this year was the warmth. It was one of the hottest years on record, and that was largely due to less diurnal temperature swings, thus leading to warmer nights as well. While this brings some challenges, it also helped push the ripeness of the fruit.

In the end, the fruit came through mostly with ripe flavors from the warmth and waiting for longer hang time. The warm nights created fruit with a bit less acidity, offering softer textures. Overall, the vintage will yield wines with lower alcohol, softer acids, but ripe fruit flavors and silky tannins. They really are a pleasure to drink.

WINEMAKING:
The Reserve Riesling was immediately pressed coming from the vineyard at cool October temperatures. The juice was settled over the course of 3 days before having the clean juice racked, allowing it to naturally start to ferment, peaking at 61 degrees, lasting 78 days. Post fermentation, the wine rested on its lees three months before being filtered and readied for bottle. No fining necessary.

Information © Heron Hill Winery – All Rights Reserved.

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September Wine Club Pairing Recipe

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Bolognese Sauce with pasta on tableMarcella Hazan’s Bolognese Sauce

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter plus 1 tablespoon for tossing the pasta
  • ½ cup chopped onion
  • ⅔ cup chopped celery
  • ⅔ cup chopped carrot
  • ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
  • salt
  • black pepper, ground fresh from the mill
  • 1 cup whole milk
  • whole nutmeg
  • 1 cup dry white wine
  • 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
  • 1 ¼ to 1 ½ pounds pasta
  • freshly grated Parmigiano Reggiano cheese at the table

DIRECTIONS:

  1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
  4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmigiano Reggiano on the side.

© Recipe courtesy of Marcella Hazan, adapted by The New York Times.

SEPTEMBER WINE CLUB:

Mellow style logo2019-Baco-Noir-bottleHeron Hill Winery
Reserve Baco Noir
Finger Lakes, New York

MELLOW WINE STYLE

Nearly an opaque ruby red with blue tones, this Baco Noir shoots from the glass with abundant aromas of bramble, juniper, raisin, black currant and earthy tones. It is medium to full bodied and hits the palate with bracing acidity, modest tannin structure and a long fruit-drive finish.

WINE DETAILS:

  • Varietal: 100% Baco Noir
  • Vineyard: 100% Doyle-Pulteney Vineyard, west side of Keuka Lake
  • Appellation: Finger Lakes, New York
  • Analysis: 13.1% alcohol / volume
  • pH: 3.43
  • Total Acid: 8.7 g/L – 0.87%
  • Residual Sugar: 0
  • Fermentation: Open top fermenters, 11 days total skin contact
  • Malo-Lactic Fermentation: 100%
  • Aging: Neutral French Oak, 21 months
  • Production: 413 Cases of 12 Bottles
  • Winemaker: Jordan Harris

FOOD PAIRING:
This wine is similar to an Italian wine with big acids. Pair with tomato sauces and medium meats like veal. Also stunning with a spaghetti bolognese topped with freshly shaved Parmigiano Reggiano.

VINEYARD INFORMATION: 
Doyle Pulteney – just 5 minutes from the winery – is a steep and rocky site with gravelly loam, shale and great eastern exposure on the west side of Keuka Lake. The steep slope and morning sunlight allow for dense but fresh wines with the great drainage, yet limited afternoon heat.

VINTAGE CONDITIONS:
About as “classic” a Finger Lakes vintage as you can get. After a relatively mild winter, the spring was extended and dry, allowing for a decent fruit set that resulted in slightly above average yields. This led to the cool and dry summer with some warmth in the fall, helping to push along the fruit ripeness. Overall, this vintage offered all you would expect from a Finger Lake wine – bright acidity, moderate alcohol and lovely ripe fruit notes.

WINEMAKING:
The fruit for the Baco Noir Reserve was destemmed, leaving berries whole with one ton open top fermenters. The bins were punched down twice per day and spent 11 days on the skins prior to pressing. The wine was then transferred to neutral French oak for malolactic fermentation and completed with 21 months of élevage. After the time in barrel, the wine was assembled and filtered prior to bottling.

Heron Hill Winery building and finger lakes landscape

ABOUT HERON HILL WINERY:
Nestled in a slate hillside overlooking scenic Keuka Lake in New York’s Finger Lakes region, Heron Hill has been dedicated to excellence since 1977. Rated as one of the top ten most spectacular tasting rooms in the world by Travel & Leisure magazine, the winery has become a coveted destination within New York for wine, ambiance and service.

For over 50 years, owners John and Josephine Ingle have been practicing sustainability as a way of life. To them it’s about giving respect. Respect for the land by farming sustainably and respect for the product by making it natural, fresh and healthful. Most importantly it means respect for the consumer by providing the best product and education about their long term goal of environmental balance. Today, Heron Hill offers over 20 different varieties of wine; including crisp and light Rieslings, aromatic dry Chardonnays, complex Pinot Noirs, elegant Cabernet Francs, and their legendary Eclipse series. Learn more here.

Information & Photos © Heron Hill Winery – All Rights Reserved.

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September Wine Club Pairing Recipe

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Pulled_Pork_SandwichPulled Pork Sandwich

INGREDIENTS:

    • 1 ea boneless pork butt (5 to 7 lbs)
    • 1 cup brown sugar
    • ½ cup salt
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tbsp fennel seeds, toasted and ground
    • 1 tbsp black pepper, toasted and ground

DIRECTIONS:

    • Preheat oven to 350°F.
    • Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
    • Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
    • Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
    • A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
    • Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.

© Recipe courtesy of Canvasback.

SEPTEMBER WINE CLUB:

Reguta_AltropassoMellow style logoReguta
Altropasso
Friuli, Italy

MELLOW WINE STYLE

This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.

Varietals: 60% Cabernet Sauvignon, 40% Merlot
Analysis: 14% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 64.4ºF
Food Pairing: This wine is perfect for roast meat, especially pork, lamb, goat or game.

WINERY NOTES:
A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery

ABOUT REGUTA:
Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land. Learn more about Reguta’s history here.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

© Information provided by Reguta.

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