October Cheese Club: Iowa

Cheese ClubApple Smoked CheddarCarr Valley
Apple Smoked Cheddar
La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika.

WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese.

WINESTYLES: Bold, Fruity, or Nectar
BEERSTYLES:
Dark and Roasty; or Fruity and Spicy

Carr Valley Cheese

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY:

Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way!

Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties.

APPLEWOOD SMOKED CHEDDAR AWARDS:

  • 1st Place 2016 Los Angeles Int. Dairy Competition
  • 1st Place 2005 American Cheese Society
  • 2nd Place 2007 World Cheese Competition
  • 2nd Place 2012 American Cheese Society Competition

Maytag White CheddarMaytag Dairy Farms
7 Year Aged Cheddar
Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE:
Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated.  Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years.

WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch.

WINESTYLES: Fruity; Nectar; or Bold
BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter

Maytag Family

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS:

In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.

Cave Wheels

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson.

Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.


Monthly Cheese ClubDon’t let your Wine Club go home alone!

Join our Cheese Club and bring home a match made in heaven!

If you enjoy pairing cheese with wine, this is your club!  Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely!  Click to learn more >

Winery Spotlight Series: October 13, 2020

Greg and Morgan

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Greg Norman Estates

Tuesday, October 13th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for our October Winery Spotlight tasting event on Zoom, featuring Greg Norman Estates, an internationally recognized collection of 10 varietals from Australia, California and New Zealand. Our special guest will be Morgan-Leigh Norman, daughter of Greg Norman. 

Morgan will be guiding us through a tasting of 7 different wines from Greg Norman Estates; starting with their New Zealand Sauvignon Blanc, leading into their California Chardonnay, Pinot Noir, and Cabernets, ending with their South Australian Shiraz Cabernet and Shiraz.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Morgan with a front seat on Zoom!  Or watch on our Facebook LIVE event.Greg Norman Wines

Greg Norman Event Header

ABOUT GREG NORMAN ESTATES:

Greg Norman Estates, founded in 1996, is a collection of fine wines sourced from stunning wine regions in California, New Zealand, and Greg’s homeland of Australia. With fourteen 90+ point scores to its record, Greg Norman Estates rivals top brands having earned countless accolades from Wine Spectator and Wine Enthusiast. A staple on the “Top 100 Wines in the World” list, the 1999 Reserve Shiraz received the distinction of “No. 8 Wine in the World.” While his well-documented wins on the golf course have assured his place in golf history, off the course, founder Greg Norman’s enthusiasm for wine and zest for living well have combined to create a stunning collection of high-quality, accessible wines from some of his favorite places in the world.

Greg Norman, Founder
Greg Norman

Greg Norman, Founder of Greg Norman Estates

Greg Norman has won more than 90 professional golf tournaments worldwide, including two Open Championships, and he holds the distinction of defending his No. 1 position in the world golf rankings for 331 weeks, the second-longest reign in history. As one of the most prolific players in the game, his career culminated in 2001 when he was inducted into the World Golf Hall of Fame with a higher percentage of votes than any other inductee.

Whether on the course or off, he instinctively sees opportunities others miss. Greg now transcends the game of golf, with over a dozen companies around the world bearing his name. in 2016, Greg Norman partnered with powerhouse brand, entertainment and marketing company, Authentic Brands Group, to promote and further establish him as a world-class entrepreneur.

Guest speaker Morgan-Leigh Norman, Proprietor and Brand Ambassador
Morgan-Leigh Norman

Morgan-Leigh Norman of Greg Norman Estates

After an impressive foray into the culinary world, Morgan-Leigh joined Greg Norman Estates as part of the marketing team. Since then, she has been instrumental in the brand redesign as well as representing her family’s business with both trade and consumers. Morgan-Leigh lives in Palm Beach, Florida, where she works on growing the Greg Norman Estates business. Learn more about the family here.

ABOUT THE VINEYARDS:

The selected growing regions are appreciated for the incredible wines they produce and the personal influence they have had on the Normans over Greg’s many years of professionally touring the world.  A strong believer in the role of wine as part of an active, easygoing lifestyle, Greg’s aim is to produce approachable, yet bold wines to be enjoyed by family, fans and wine enthusiasts alike. Greg’s top priority when it comes to sourcing fruit from some of the world’s finest wine regions is to work with growers who are good land stewards. Fruit is sourced from premium vineyards that have distinctive slower ripening periods as well as favorable elevations, aspects and soil profiles.

Greg Norman Estates Vineyard

Photo by Greg Norman Estates: Vineyard

Greg Norman Estate

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Greg Norman Estates
California, New Zealand, and Australia

Cheers!

WineStyles.com

January Wine Club pairing recipe

Blackberry Braised Short Ribs

recipe ShirazINGREDIENTS:
• 6 short ribs
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 ½ cup red wine (Shiraz, Merlot, or Cab)
• 1 ½ cup beef stock
• 2 tbsp tomato Paste
• 2 pints blackberries

DIRECTIONS:
• Using a pot with a lid that will fit all 6 short ribs comfortably, heat it over medium high heat.
• Preheat an oven to 375 ℉.
• When pot has properly heated, add a tsp of oil, and then sear off short ribs until they are brown and caramelized lightly, about 3 minutes. Remove ribs.
• Add carrots and onions to pot and cook until just starting to caramelize, about 10 minutes. Put in tomato paste and cook 1 minute longer. Pour in wine and stock and bring mixture to a boil. Put in ribs and 1 pint of blackberries, cover and place in the preheated oven. Cook until ribs are tender. This will take between 2 and 3 hours, depending on thickness of ribs. Check liquid level periodically to ensure it doesn’t all evaporate. If more liquid is needed add more stock and wine, or just water.
• When ribs are done cooking, remove from pan and keep warm. Strain out liquid from pot. Add other pint of blackberries and simmer sauce for 10 more minutes. Season to your taste with salt and pepper.
• When serving make sure to include some blackberries with each piece of rib.
© Photo and recipe courtesy of Chateau Ste Michelle.

Shiraz Love Grass Bottled’Arenberg
The Love Grass Shiraz
McLaren Vale, South Australia

One of the undisputed kings of Australian Shiraz and Rhone varietals, d’Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. In 1912, the original vineyards were established and a century later d’Arenberg has more than 345 acres managed by 4th generation winemaker, Chester Osborn. d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times! A wild grass, the Love Grass, often grows in the vineyards surrounding the d’Arenberg winery. During vintage, the sticky, Velcro-like, long stemmed flowers of the Love Grass affectionately attach themselves to the vineyard workers’ socks. This Shiraz will also linger with you and, as such, the family thought it fitting to name this wine ‘The Love Grass’.

chester osborn winemaker“Quite a lifted nose, with intense aromas of mulberry, plum and graphite. The round and deliciously balanced palate mirrors the nose. The wine finishes long with moderate acidity and heaps of fine, spicy tannins.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  90% Shiraz, and 9 other varietals (10%)
Analysis: 14.5% alcohol / volume

Leeuwin Estate Winery Spotlight Event

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

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

ABOUT LEEUWIN ESTATE

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

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

leeuwin-logo
Winery Spotlight Tasting
Australia

leeuwin-wines

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

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Peter Barry’s Roast Chicken with Gravy

roasted-chicken-recipeINGREDIENTS:
•  1 bulb garlic
• olive oil
• sea salt
• freshly ground black pepper
• 1 lemon
• 2 medium onions
• 2 carrots
• 2 sticks celery
• 5 roasting potatoes
• 1 heaped tablespoon plain flour
• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
• 3.5 lbs (1.6 kg) free range / organic chicken
• 5 oz. of The Barry Bros Shiraz Cabernet Sauvignon
• 1 quart (1 litre) of chicken stock

DIRECTIONS:
Take your chicken out of the fridge 30 minutes before it goes into the oven.  Preheat your oven to 475°F. Wash vegetables and roughly chop. Break the garlic bulb into cloves, leaving them unpeeled.  Pile all veggies and garlic into the middle of a large roasting tray and drizzle with olive oil.  Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
Carefully prick the lemon all over, using the tip of a sharp knife (pop lemon in the microwave for 40 seconds to bring out flavor).  Place lemon and bunch of herbs inside the chicken’s cavity.  Place the chicken on top of the vegetables in the roasting tray and put into the preheated over. Turn down the heat immediately to 400°F and cook chicken for 1 hour and 20 minutes.

Prepare potatoes and veggies and place in oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veggies look dry, add a splash of water to the tray to stop them from burning.  When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.  Cover it with tin foil and a tea towel and put aside.

To make the gravy,  carefully remove 90% of the hot fat from the tray of the chicken/veggie juices, scooping off the fatty layer that settles on top. Put the tray back on stove on high heat.  Add the flour, stir and hold the tray steady with a tea towel in one hand, use a potato masher to mash all the veggies to a pulp and add the wine.  Keep it over the heat and let it boil for a few minutes.  Pour the stock into the tray, or add 1 quart (1 litre) of hot water.  Bring everything to a boil, scraping all the goodness from the bottom of the pan as you go.  Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.  Carve the chicken and serve gravy and roasted vegetables.   Recipe modified from Jamie Oliver.

Barry-Bros-Wine-Bottle-ShotBold_stickerJim Barry
The Barry Bros
Shiraz, Cabernet Sauvignon
Clare Valley, South Australia

Wine has been flowing in the Clare Valley since 1851 and is an integral part of the culture.  It is one of Australia’s most prestigious premium wine regions famous for it’s Riesling and Shiraz.  A tiny area accounting for less than 1.5% of the total Australian production.  With it’s beautiful rolling hills, ideal winter rainfall and Mediterranean climate, Clare Valley carries a unique history and winemaking heritage.  “We have taken inspiration from our family’s history to create this wine.  Our two favorite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian Style,” notes Tom and Sam Barry.  

Tom Barry, winemaker

Tom Barry, winemaker

This wine is a deep purple in appearance.  Dark fruits are the signature of this vintage with scents of cherries, blackberry, blood plum, aniseed and spice.  The wine opens up and displays lifted violet floral notes.  On the palate, there are juicy red fruits of cherry, plum and raspberry, with hints of earth and savory herbs.  This wine displays brightness complemented by supple tannins and a persistent finish.” – Tom Barry, winemaker.

Winemaker: Tom Barry
Appellation: Clare Valley, Australia
Varietal Blend:  58% Shiraz, 39% Cabernet Sauvignon, 3% Malbec
Analysis:
14.2% alcohol / volume, 3.50 pH, 6.0 TA 6/L
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Coffee Rubbed Skirt Steak

Fire up the Grill!
Great recipe to pair with the Big Game and Chapter Three Shiraz!

Coffee-Skirt-SteakINGREDIENTS:
•  2 lbs. skirt steak
•  2 tablespoons ground coffee beans
•  2 tablespoons ground black pepper
•  1 ¼ tablespoon sea salt
•  1 tablespoon smoked paprika
•  ¼ teaspoon cayenne pepper

DIRECTIONS:
Mixed all dry ingredients and rub Steak both sides.   Refrigerate 4 hours or overnight.

Prepare grill (preferable charcoal) and grill steaks two-three minutes per side on high heat.

Let rest 5 minutes.  Cut across grain and serve with a glass of Chapter Three Shiraz.  Serves 4
Recipe compliments of Epic Wines.

Bold_stickerChapter-3-ShirazMcPherson
Chapter Three Shiraz
Central Victoria, Australia

This is the third range to be released into the McPherson portfolio and has been created with the finest attention paid to viticultural practices and winemaking techniques to achieve wines of perfect harmony, great style and superb quality.  Fruit was harvested from 15-year-old vines in exceptional vineyard sites on top of the Strathbogie Ranges.The vineyards are situated on granitic sand and rock, which give the wine notable terroir.  Smooth, complex and elegant, this medium bodied, cool climate red evolves with stunning aromas of ripe sweet berries coupled with a floral, violet – like perfume and smoky, chocolate suggestions. The perfect accompaniment to fillet steak or venison – or for something a little different try it with some chocolate cake.

Harmoniously balanced with brooding fruits and carefully integrated French oak, this wine offers intense blackberries and dark plums with a lingering spicy finish. Possessing an eternal palate of richness and spice, it is irresistible now, and will richly reward those who offer it time.”- Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Viognier
Analysis: 14.0% alc/vol
Critical Acclaim:
5 Stars Central & Western Victoria Wine State National 2014; Gold Medal Decanter World Wine Awards UK 2013; Gold Medal Hong Kong International Wine & Spirit 2013

Moroccan Spiced Lamb Shank

Moroccan-spiced-lambINGREDIENTS:
•  3-4 lbs. lamb shanks
•  1 tsp salt
•  1 tsp black pepper
•  1 tsp cumin
•  1 tsp cinnamon
•  1 tsp paprika
•  1 pound carrots (chopped into pieces)
•  2 garlic cloves
•  bunch cilantro
•  ¼  cup dried cherries

DIRECTIONS:
Mix spices together and rub on shanks (salt, black pepper, cumin, cinnamon, paprika).

Chop tomatoes, garlic and cilantro stems.  In a 2 quart Dutch Oven, add carrots, garlic, cilantro, dried cherries and shanks.  Add ½ cup water and bring to a boil.   Cover and reduce heat to a simmer.  Cook for 2 to 2 ½ hours.

Garnish with Cilantro leaves and serve with Cous Cous.  Recipe compliments of Epic Wines.

Basilisk-Shiraz-MourvedreBold_stickerMcPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia

An enchanting combination of serpent and rooster, the Basilisk is a creature of folklore whose name and legend have inspired the creation of our premium wine range.  This enigmatic blend of two creatures’ parallels McPherson’s concept of uniquely styled wines, each individually crafted by combining exceptional parcels of fruit with passionately applied winemaking techniques to create a wine true to its variety and regional origin.   Rich, with elegant and supple tannins, this Rhone inspired wine is an enigmatic blend of cool-climate spicy Shiraz combined with mild climate full-bodied Shiraz, finely tempered by the savory tannins of Mourvedre.  The Basilisk Shiraz Mourvedre is a wonderful partner to rich red meat dishes and pastas, and for those who are a little more daring why not try it with dark chocolate.

This delicious, exciting and harmonious wine exhibits aromas and flavors of blackberry, pepper and spice combined with the elegant integration of French oak.  Rich dark berry fruit flavors are abundant on the palate with underlying savory notes such as leather and spice.” – Jo Nash, winemaker

Jo-Nash

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  95% Shiraz, 5% Mourvedre
Analysis: 14.5% alc/vol
Critical Acclaim:
89 pts James Halliday’s Wine Companion 2015
Silver Medal Royal Sydney Wine Show 2014
Silver Medal Hong Kong International Wine & Spirit 2013
85 pts eRobertParker.com 2013

Gold rated wine paired with Grilled Filet Mignon

WC_Oct_2014_MrRiggs

 

filet-mignonGRILLED FILET MIGNON WITH GORGONZOLA BUTTER

INGREDIENTS:
•  4 filet mignons, each 1-1/2 inches thick
• 1 to 2 tablespoons olive oil
• 1 tablespoon cracked black pepper
• Vegetable oil cooking spray
• 1 to 2 teaspoons coarse salt
• 4 tablespoons Gorgonzola butter

GORGONZOLA BUTTER:
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
• 1/4 cup chopped scallions
• 1 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon balsamic vinegar

DIRECTIONS GORGONZOLA BUTTER:
Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.

Lay a piece of plastic wrap on the counter top. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.

DIRECTIONS GRILLED FILET MIGNON:
First of all, rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6-7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.

Mr-Riggs---2012-Three-Corner-JackBold_stickerMr.Riggs
Three Corner Jack
Shiraz, Cabernet Sauvignon Merlot
McLaren Vale, Australia

DougFrost“If there is one simple attribute that Australian red wines are supposed to embody it’s “jam”: an intense and nearly confectionary kind of fruitiness that makes you just want to grin and drink more. One of the country’s top winemakers, Ben Riggs, has tossed Cabernet, Shiraz and Merlot together for this fun brew, but he has always been adept at crafting rich and exuberant reds.” – GOLD RATING

Winemaker: Ben Riggs
Appellation: McLaren, Vale, Australia
Varietal Blend:  40% Cabernet Sauvignon, 40% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol
Critical Acclaim: GOLD rating – Doug Frost, Master Sommelier and Master of Wine
“Best New Wines” from Australia – Josh Raynolds – IWC 2013; 90 points 2011 vintage

Piebald Gully vineyard 1In South Australia, where the beloved McLaren Vale region is located, ‘Three Corner Jack’ is the name given to a three-spiked prickle which sticks to you and is hard to ignore! Perfect name for a wine that combines three of McLaren Vale’s finest grape varieties from three of their very best vineyards.  A tried and tested area for growing full-flavored Shiraz, Cabernet Sauvignon and Merlot, McLaren Vale has almost the perfect climate for grape growing: warm summers, low humidity, good winter rain and long autumns to ensure that grapes achieve ripeness, flavor, acid and balance.

 

Innocent Bystander Shiraz Pairing Recipe

Marinated Sirloin with Gorgonzola Mashers

mashersINGREDIENTS:
• 1 to 1½ lb. sirloin steak sliced ¾ inch thick
• ½ cup soy sauce
• 2 Tbsp. Dijon mustard
• 2 finely chopped garlic cloves
• ¼ cup red wine (preferably Shiraz/ Syrah)
• 2 Tbsp. cracked black pepper

GORGONZOLA MASHERS:
• 3 to 4 large Russet potatoes
• 4 cloves sliced fresh garlic
• ¼ cup butter or margarine
• ½ cup milk
• 1/3 cup crumbled Gorgonzola cheese
• 2 tsp. Salt
• 2 tsp. Cracked pepper

DIRECTIONS:

Marinated Sirloin:
Combine marinade ingredients with sliced steak in large sealable plastic bag. Seal and refrigerate at least 1 hour. Preferably overnight. Remove steak from marinade and discard remaining sauce. Broil 3 to 5 minutes per side until desired doneness.

Gorgonzola Mashers:
Slice potatoes into ½ inch wedges, leaving skins on. In a large pot combine 2 quarts water, sliced garlic, and sliced potatoes, boiling on high for 25 minutes. Strain water and add butter and milk. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated. Serve with mixed baby greens and balsamic vinaigrette. Recipe compliments of Gallo.com

InnocentBystander_ShirazInnocent BystanderBold_sticker
Shiraz
Yarra Valley, Australia

Winemaking is carried out in the Sexton’s artisanal winery, a facility designed for hand-crafting small, individual batches of wine. Taking advantage of the broad palate of flavors available to them, the Innocent Bystander team uses a combination of winemaking skill and intuition to blend a consistent range of wines offering unique personality and definitive regional expression. Beyond the pristine fruit of the Yarra Valley, Phil Sexton discovered numerous Central Victorian vineyards that inspired the Innocent Bystander range. The fruit for this vintage of Shiraz comes from the Forest Hut Vinyeard in the Pyrenees and Yarra Valley’s Miller, Tarraford and Sexton Vineyards.

Winemaker: Phil Sexton
Appellation: Yarra Valley, Australia
Varietal Blend:  99% Syrah, 1% Viognier
Analysis: 13.7% alc/vol
Critical Acclaim: 89 pts Stephen Tanzers Int’l Wine Cellar
87 pts Wine Spectator

Phil B&W“Aromas of five spice, campari, orange zest and juniper berries are supported by flavors of wild blackberries and raspberries and dark chocolate notes. The firm, bright tannins and brooding texture balance and carry the fruit through a long, savory finish.” – Phil Sexton, winemaker

Moonstruck Shiraz pairing recipe

grilledsteakGrilled Steak Salad with Pesto & Crostini

INGREDIENTS:
•  Olive oil
•  2 slices of ciabatta bread
•  Flank Steak (12-16oz)
•  Sea salt and freshly ground black pepper
•  5-6 oz. mixed salad leaves
•  1 Tbsp dried oregano
•  2 Tbsps of green pesto
•  Juice of 1 lemon
•  1 clove of garlic cut in half
•  A sprig of fresh rosemary leaves picked and chopped

DIRECTIONS:
Lay the steak on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano. Cover with grease-proof paper and pound lightly with a rolling-pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.

Put a large griddle pan on a high heat and, as it’s heating up, toast the ciabatta on both sides. Keep the toast warm. Shake any crumbs out of the griddle pan, then return to the heat and lay the steaks in it, side by side. Cook for about 8 minutes, turning every minute, for a medium steak, or a little longer if you like your meat more cooked. Lift the steaks out of the pan and let them rest in a warm place.

Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon. Place a steak on each plate and pour any resting juices over the top.

Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.

In a mixing bowl, toss the salad leaves with the lemon juice, a lug (approx. one tablespoon) of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.   Serves 2.   Recipe compliments of Jamie Oliver.

Moon-Struck-shiraz_smallMoonstruckmellow
Shiraz
Central Victoria, Australia

Fruit for the Moonstruck Shiraz was harvested from select vineyard sites within Central Victoria, Australia. The highly anticipated 2012 vintage has produced some excellent wines with beautiful balance and length of flavor. The harvest was short and fast with whites and reds ripening early in the season, and good Autumnal weather to follow. The resulting wine is ripe, complex and wonderfully rich and brooding, due to the distinct Shiraz parcels of fruit. Overall, the quality is remarkable and the resulting wines will live on for many years to come. Enjoy this wine on its own or with rustic tomato based pasta, charcuterie or steak.

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend:  86% Shiraz, 14% Tempranillo
Analysis: 14% alc/vol
Jo-NashCritical Acclaim:  Gold Medal 2013 New Zealand Int’l Wine Show
Silver Medal 2013 Royal Queensland Wine Show
Silver Medal 2013 Royal Adelaide Wine Show

“Rich, with elegant and chalky tannins, this wine is a lovely blend of blackberry and pepper with a hint of savory fruit and wonderful length. With well integrated French oak complimenting the spicy palate, this is an enticing wine to be enjoyed with food.” – Jo Nash, winemaker