Tag Archives: september wine club

Daughters and Sons Cabernet Sauvignon

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SEPTEMBER WINE CLUB:

Daughters and sons Cabernet wine bottleBold wine Style logoDaughters and Sons
Cabernet Sauvignon
Columbia Valley, Washington State

BOLD WINE STYLE

This Cabernet comes from Columbia Valley, the most highly regarded area of wine growing in Washington, and is a classic wine with a modern twist. With elements of dark fruit and cherry cola, this wine steals the show every time….no matter who else is in the room.

WINE DETAILS:

  • Varietals: 100 % Cabernet Sauvignon
  • Alcohol: 13.5% alcohol / volume
  • pH: 3.70
  • TA: 7.9 g/L
  • Appellation: Columbia Valley AVA, Washington State
  • Fermentation: Stainless steel for three weeks before being pressed to neutral French oak for ML completion
  • Aging: 12 months in French oak, no new barrels
  • Pairing: Best enjoyed with friends at BBQ or at home in a cozy sweater.

ABOUT DAUGHTERS AND SONS:
The Founders of Daughters and Sons have (collectively) been involved in wine making for several decades.  They focus on minimal intervention winemaking to showcase each variety and vintage to its fullest, not manufacturing the same product year in and year out. Crafted with intent and purpose, the winemakers focus on creating fruit driven, delicious wines from some of the best vineyards in the Pacific Northwest. “Daughters and Sons” was created to provide a legacy in the wine business, but with a simple style of wine that is made for family gatherings. Learn more at Daughters and Sons>

Glazed short ribs with polenta dishBalsamic Glazed Short Ribs with Creamy Parmesan Polenta

SHORT RIB INGREDIENTS:

  • 3½ to 4 lbs. bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups Columbia Valley Cabernet Sauvignon wine
  • 2 cups beef stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

POLENTA INGREDIENTS:

  • 1 cup coarse cornmeal
  • 4 cups chicken or vegetable stock
  • 1 cup whole milk
  • 3 tablespoons butter
  • ¾ cup freshly grated Parmesan cheese
  • salt and pepper

DIRECTIONS:

  1. Heat oven to 325°F.
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides, working in batches. Remove.
  4. Add onion, carrots and celery. Cook 5–6 minutes.
  5. Add garlic and tomato paste; cook 1 minute.
  6. Pour in Cabernet and balsamic vinegar, scraping up the browned bits.
  7. Stir in beef stock, brown sugar, thyme, rosemary and bay leaves.
  8. Return short ribs to the pot. Liquid should come about halfway up the meat.
  9. Cover and braise for 2½–3 hours, until the meat is fork-tender.
  10. Remove ribs and strain the sauce if desired. Simmer sauce uncovered until slightly thickened.
  11. For polenta, bring stock and milk to a simmer. Slowly whisk in cornmeal. Cook 25–30 minutes, stirring frequently.
  12. Stir in butter and Parmesan. Season to taste.
  13. Spoon polenta onto plates, top with a short rib and drizzle generously with the Cabernet balsamic sauce.

Information & Photos © Daughters and Sons Wines – All Rights Reserved.
© Recipe courtesy of WineStyles – All Rights Reserved.

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Sonder Wines Field Blend Orange

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SEPTEMBER WINE CLUB:

Sonder field white orange wine bottleRich WineStylesSonder Wines
Field Blend Orange
Viognier
Columbia Valley, Washington

RICH WINE STYLE

A light and bright blend of white Rhône varietals, with delicate notes of spring flowers and candied orange peel, with a fresh and lively finish.

WINE DETAILS:

  • Varietals: 90% Viognier, 10% Roussanne/Marsanne
  • Alcohol: 13.3% alcohol / volume
  • pH: 3.87
  • TA: 4.3 g/L
  • Appellation: Columbia AVA, Washington
  • Vineyards: Andrews Family, Horse Heaven Hills and Boushey in Yakima Valley
  • Aging: Neutral French puncheons with weekly bâtonnage
  • Pairings: Soups with earthy spices, aged cheeses like Manchego or Gruyère, savory charcuterie, cured meat like prosciutto or salami, garlic herb roast chicken or rich seafood.

WINEMAKING NOTES:
90% Rhône blend on skins for six weeks, then aged in neutral French puncheons with weekly bâtonnage (stirring settled yeast and grape sediment back into aging wine). 10% direct pressed Viognier is added during fermentation, bringing added brightness and vibrancy. 

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place. Learn more about Sonder Wines>

Butternut squash and apple soup with melted cheese croutonsButternut Squash and Apple Soup

SOUP INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 large butternut squash, peeled, seeded and roughly chopped
  • 4 small red apples, peeled, cored and chopped
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 cups vegetable or chicken stock, low-sodium
  • 1 cup heavy whipping cream or whole milk
  • Kosher salt and freshly ground pepper
  • 1 tablespoon lemon juice

CROUTONS INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 12 baguette slices
  • ½ cup grated Gruyère cheese
  • 1 teaspoon minced thyme
  • Kosher salt and freshly ground black pepper

SOUP DIRECTIONS:

  1. Place a large, heavy saucepan on the stove over a medium-heat and add the oil.
  2. When the oil is shimmering, add the onions and cook until tender and translucent, about 8 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes.
  4. Add the apples and spices and cook until lightly brown, about 5 minutes. Add the stock (just enough to cover the vegetables) and bring to a boil.
  5. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
  6. Remove from the heat and, using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Use a wooden spoon to stir in the heavy cream or milk into soup.
  7. Add lemon juice and taste and season with salt and pepper.

CROUTON DIRECTIONS:

  1. Preheat a broiler.
  2. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper.
  3. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute.

SERVING:

  1. Ladle the soup into warmed soup bowls. Serve immediately with Gruyère croutons.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe courtesy of Sur La Table – 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 and 15% off encore purchases of Wine Club wines.

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September Wine Club Pairing Recipe

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SEPTEMBER WINE CLUB:

Bold wine Style logoSonder Field Blend wine bottleSonder Wines
Field Blend
Columbia Valley, Washington

BOLD WINE STYLE

Red fruits and bright blue berries, notes of garrigue and spices. Classic characteristics of a Côte du Rhône wine, with a lively and refreshing palate.  

WINE DETAILS:

  • Varietals: Counoise, Grenache, Cinsault, Viognier, Roussanne
  • Alcohol: 12.5% alcohol / volume
  • pH: 3.74
  • TA: 5.5 g/L
  • Appellation: Columbia Valley AVA, Washington
  • Vineyards: Andrews Family, Coyote Canyon, Horse Heaven Hills
  • Fermentation: Whole berry with 5-day cold soak under dry ice followed by native yeasts, minimal sulfites added
  • Aging: 5 months in mix of neutral French puncheons and stainless steel
  • Pairings: Food friendly, shines with roasted or grilled meats and rustic dishes. Enjoy with Comté, Gruyère or Aged Gouda cheese.

WINEMAKER NOTES:
“This blend of red and white grapes is one of the last wines we harvest. Our goal is to find the perfect moment when the red and white grapes are in harmony, balancing the vibrant fruit flavors and acidity. The result is a crisp and fresh wine.” — Riley Miller

ABOUT SONDER WINES:
Founded in 2016 by Riley Miller, Sonder makes handcrafted wines that celebrate Washington State and the vineyards where they begin. Working with some of the region’s best grape growers, Sonder takes a simple, minimal intervention approach, allowing the grapes, vineyard and natural surroundings to shine through.  The result? Fun, energetic wines with a true sense of place.  Learn more at Sonder Wines>

Pork grilled peaches with herb couscous dish

Harissa-Honey Grilled Pork Tenderloin with Charred Peaches and Herbed Couscous

PORK INGREDIENTS:

  • 1 ½ lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon harissa paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

CHARRED PEACHES INGREDIENTS:

  • 3 ripe but firm peaches, halved and pitted
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • pinch of salt

HERBED COUSCOUS INGREDIENTS:

  • 1 cup pearl couscous
  • 1 ½ cups chicken stock
  • 2 tablespoons chopped fresh mint
  • 2 tablespoon chopped parsley
  • 2 tablespoon toasted sliced almonds
  • zest of one lemon
  • juice of ½ lemon
  • 2 tablespoons olive oil

DIRECTIONS:

  1. Whisk together olive oil, honey, harissa, Dijon, paprika, cumin, salt and pepper.
  2. Rub mixture over pork tenderloin. Let stand for 20–30 minutes.
  3. Heat grill to medium-high.
  4. Grill pork about 4–5 minutes per side, turning until browned and the internal temperature reaches 145°F.
  5. Remove and rest for 10 minutes.
  6. Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until nicely charred. Turn briefly.
  7. Meanwhile, cook pearl couscous in chicken stock according to package directions.
  8. Toss warm couscous with mint, parsley, almonds, lemon zest, lemon juice and olive oil.
  9. Slice pork into medallions.
  10. Serve over couscous with grilled peaches alongside. Drizzle the peaches with a tiny bit of honey just before serving.

Information & Photos © Sonder Wines – All Rights Reserved.
© Recipe WineStyles – All Rights Reserved.

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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.

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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.

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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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Learn More >