Tag Archives: Silky Wine Style

Manos Andinas Gran Reserva Semillón

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panzanella-salad-blogPanzanella Salad

INGREDIENTS:

For the Tomato Panzanella Salad:

  • 6 oz crusty bread, (½ loaf) cut into 1-inch cubes (6 cups)
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 2 lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • 8 oz fresh mozzarella, halved mozzarella pearls
  • ½ medium red onion, thinly sliced
  • ½ cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 garlic cloves, grated
  • ½ tsp salt, or to taste
  • 1/8 tsp black pepper

DIRECTIONS:

  1. Preheat oven to 400˚F. Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Place remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, drizzle on the dressing, adding it to taste. Toss the salad gently to combine.

© Recipe and Photo courtesy of Natasha’s Kitchen. All rights reserved.

MAY WINE CLUB:

Silky styleMA_GN-RES-SE-Bottle-ImageTrasiego Wines
Manos Andinas
Semillón Gran Reserva
Maule Valley, Chile

SILKY WINE STYLE

Semillón typically shows refreshingly, but moderate acidity and a full-bodied texture that can be delightfully silky. The flavors range from fresh apple and citrus when young, evolving into richer flavors of honey, figs, and toasted nuts with age.

Analysis: 13.5% alcohol / volume
Varietal: Semillón
pH: 3.4
Total Acidity: 4.71 g/l
Residual Sugar: 2.04 g/l
Appellation: Maule Valley, Chile

History and Winemaking
Semillón is a variety that has existed in Chile since the arrival of the Bordeaux varieties in the mid-1800s. It remains in the traditional wine-growing area of the Maule Valley. Known for old vines with great potential and expression of the Chilean terroir, there is a special cultural bond with the small grape growers and their communities. The grapes are hand-picked by committed vintners and their families. The wine is fermented in stainless steel tanks at a low and controlled temperature. Then, for 3 months, careful work is done with the fine lees, adding more intense aromas to the wine as well as greater texture in the mouth. Depending on the year, a small component of wine that has passed through second and third use French barrels is added to the wine.

About Trasiego Wines:
Founded in 2015, with the idea of producing honest wines that truly speak of their unique origin, Trasiego Wines are sustainably produced in partnership with artisans and passionate farmers located in privileged terroirs in the Andes Mountains and by the Pacific in the Coastal range of Chile. Learn more here.

Information & Photos © Trasiego Wines – All Rights Reserved.

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Tenuta Talamonti Pecorino Abruzzo DOC

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Stuffed MusselsCozze Gratinate (baked stuffed mussels)

INGREDIENTS:

For the Mussels:

  • 1 kg mussels – scrubbed and debearded
  • 1 clove garlic – peeled and lightly smashed
  • ¼ cup water
  • parsley stalks – a couple, cut into large pieces

For the Stuffing:

  • 1 cup fresh breadcrumbs
  • 1 clove garlic – minced
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon flat-leaf parsley – finely chopped
  • ½ teaspoon red chilli pepper flakes
  • ½ teaspoon lemon zest – finely grated
  • ¼ teaspoon sea salt
  • lemon wedges – to serve, optional

DIRECTIONS:

  1. Preheat your oven to 430ºF.
  2. Rinse and drain the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
  3. In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan. As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place them on a sheet pan or tray. Allow them to cool slightly.
  4. While the mussels are cooling, prepare your breadcrumb stuffing. Add all of the ingredients for the stuffing to a bowl and mix until well combined.
  5. Once the mussels are cool enough to hold, open the shells, and discard the half that doesn’t have the meat.
  6. Place the shells with the mussel meat into a baking dish or tray – you’ll want one that will snuggly fit all of the mussels so they don’t wobble around too much.
  7. Top each mussel with the stuffing – depending on the size, I start with about 1-2 teaspoon of mixture, and then add any leftover to the top.
  8. Place the baking dish into the oven and bake for 10 minutes, or until the breadcrumbs are golden brown.

© Recipe and Photo courtesy of It’s Not Complicated. All rights reserved.

APRIL WINE CLUB:

Silky styleMagnolia_Pecorino-Abruzzo-DOC-flowerTenuta Talamonti
Magnolia
Pecorino Abruzzo DOC
Abruzzo, Italy

SILKY WINE STYLE

Explosive flowers of ripe pear, Ginestra flowers and Jasmine accompanied by a gentle and refreshing acidity. Mouth-watering.

Analysis: 13% alcohol / volume
Varietal: 100% Pecorino
Appellation: Abruzzo DOC, Italy
Residual sugar: 3 g/L
Recommended Pairings: Stuffed mussels, wild mushroom risotto, Uramaki and Nigiri

PRODUCTION METHOD:
An overnight cold maceration of the free-run juice greatly enhances the body of this wine, creating an aromatic, explosive, white.

 

Talamonti landscape of the surrounding mountainsABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information & Photos © Tenuta Talamonti – All Rights Reserved.

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Maison Ventenac Cuvée Marie

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Citrus Shrimp SaladCitrus Shrimp and Avocado Salad

INGREDIENTS:

  • 1 pound medium pan-seared citrus shrimp (recipe here)
  • 8 cups greens (such as arugula, spinach, or spring mix)
  • fruity or lemon-flavored extra virgin olive oil
  • juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces sliced almonds, toasted
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare your own pan-seared citrus shrimp or click here for recipe.
  2. Toss the prepared shrimp with the salad greens in a large bowl.
  3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  4. Add the avocado, shallots and sliced almonds and then season with Kosher salt and freshly ground black pepper and serve.

© Recipe and Photo courtesy of Foodie Crush. All rights reserved.

MARCH WINE CLUB:

Silky styleVentenac_Marie_wine_bottleMaison Ventenac
Marie.
Colombard
Pays d’Oc IGP, France

SILKY WINE STYLE

Fruity wine with primary aromas of grapefruit and lemon. A focus wine, well-balanced and fresh. Organic wine.

Analysis: 12% alcohol / volume
Varietal: 95% Colombard, 5% Roll
Appellation: Pays d’Oc IGP, France
Soil: Clay-limestone soil
Plots: Villeraze et Cantoaoussel
Yield: 75 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Nocturnal harvest. Carbonic snow at the parcel.
Sorting: Pneumatic press. Processing of first juices under inert gas (nitrogen) at 5°. Cold stabilization during 6 days and cold clarification.
Fermentation: At 15° in 300hl stainless steel tanks. No malolactic fermentation
Maturation: Aging on fine lees (2 months)

WINEMAKER’S NOTES:
“To enjoy the Marie’s cuvée, you have to enjoy simple things. Direct and immediate things. This wine is mainly about fruit. Intense. Citrus generally, grapefruit specifically. Then it’s about tightness and freshness. Finally, it’s a bit of iodine, saline, sapidity. Everything you need to pour a bit of sunshine into your glass.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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Conde Valdemar Blanco

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coconut-curry-vegetables-dishCoconut Curry

INGREDIENTS:

  • 1 onion
  • 2 carrots, chopped
  • 2 peppers, sliced
  • 1 cup vegetables of choice, such as green beans, snow peas, chopped broccoli, or diced sweet potato
  • 1 can coconut milk (13.5oz)
  • 1 tbsp sweetener of choice
  • 1 tsp minced ginger, or ¼ tsp powdered
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • (Optional) protein of choice, such as cubed tofu or black beans
  • (Optional) 1-2 tbsp green or red curry paste
  • (Optional) handful Thai basil
  • (Optional) ½ cup chopped pineapple
  • (Optional) 2-4 tbsp peanut butter or handful of cashews

DIRECTIONS:

  1. Stovetop Recipe: Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the carrots are tender. Add water or milk of choice to thin down sauce as needed.
  2. Crock Pot Coconut Curry Recipe: Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft.

© Recipe and Photo courtesy of Chocolate Covered Katie. All rights reserved.

JANUARY WINE CLUB:

Silky styleConde-Valdemar-Blanco-bottleBodegas Valdemar
Conde Valdemar Blanco
Rioja, Spain

SILKY WINE STYLE

Pale yellow in color with greenish highlights. This clean and bright wine has intense and fresh aromas with white fruits such as pear and citrus notes. There are fine nuances of aromatic herbs, boxwood and white flowers. It’s tasty, with a vibrant entry and a persistent, long finish.

Analysis: 12.5% alcohol / volume
Varietal: 80% Viura, 15% Malvasía, 5% Tempranillo Blanco
Appellation: Selected vineyards from Rioja Alavesa and Rioja Alta, Spain
Winemaking: Fermentation in stainless steel tanks with temperature control at 60.8ºF for 15 days, followed by fine lees aging.
Serving Temperature: 42.8ºF-46.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Ideal match for grilled fish, salads and vegetables, as well as pasta dishes and shellfish. A good choice for smoked food and creams.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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Calyptra Vivendo Chardonnay

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potato leek soup dishPotato Leek Soup

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • chives, finely chopped, for serving

DIRECTIONS:

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

© Recipe and Photo courtesy of Once Upon a Chef. All rights reserved.

DECEMBER WINE CLUB:

Silky styleCalyptra Vivendo Chardonnay wine bottle with bowCalyptra Vineyards & Winery
Vivendo Chardonnay
Alto Cachapoal, Chile

SILKY WINE STYLE

Straw-colored with green hues, the nose displays aromas of fresh tropical fruit like mango and pineapple, together with hints of white blossom and honey. In the mouth, this is a fresh and fruity wine with good volume and delicious acidity that adds a sensation of juiciness. The finish is long and well-balanced with a floral aftertaste. A fresh, powerful and vibrant Chardonnay.

Analysis: 13.4% alcohol / volume
Varietal: 100% Chardonnay
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean Foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg boxes. Following the cluster selection, they were destemmed and gently pressed to release the must. The must was fermented in stainless steel tanks at low temperatures for around 20 days, avoiding malolactic fermentation. The wine was aged over its lees in stainless steel tanks for 6 months. It was then filtered and bottle-aged for at least 6 months prior to being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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July Collector’s Wine Club: Iowa

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Collectors Wine Club2013-La-Ferme-Du_Mont-Capelan-Red-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Capelan 2013
Rhône Valley, France

BOLD WINE STYLE

Black cherries, currants, licorice, graphite and dried Provencal herbs all emerge from this medium to full-bodied, focused, pure, yet nicely concentrated Châteauneuf-du-Pape. It has high quality tannin, solid mid-palate depth and should drink well for a decade. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Syrah, 10% Mourvèdre
Country: France
Region: Southern Rhône – Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 91-93 Wine Advocate, 2016

Vinification and Maturation:
An exceptional vintage by its originality. A Châteauneuf-du-Pape from the most beautiful complex plots, precise, balanced and distinguished. The terroir is made up of rolled pebbles and multiple stone soils find their originality in a high proportion of complex clay. An unusual vintage, more as a northern vintage in its balance: families of red woodland fruits from Burgundy, bringing a certain paradoxical tension for the region. Vinified at the estate, wines are produced from hand-harvested grapes that are partially destemmed and in vats without SO2. Fairly long vatting (6 to 8 weeks) is carried out with gentle extractions and regular work of the lees. After a very slow pressing, wines are blended and aged 18 months, a proportion in new barrels (70%).

Bold wine Style logo2016-La-Ferme-Du-Mont-Vendange-Rouge-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Rouge 2016
Rhône Valley, France

BOLD WINE STYLE

Deep purple red in color, this wine is aromatic with notes of crisp red and black fruits, caramel licorice and lightly waxed Mediterranean spices. The palate is smooth and racy.

Analysis: 14.5% alcohol / volume
Varietal: 80% Grenache, 10% Mourvèdre, 10% Syrah
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 93 Wine Advocate, 2018; 91-93 Jeb Dunnuck, 2017; 90-92 Vinous, 2018

Vinification and Maturation:
2016 harvest was noted be one of harmony and fluidity. Located on a small terrace on the northeast side of the appellation, the rolled pebble floors find their originality in a large proportion of saffron where the Grenache will express even more fruit. Grapes hand-harvested from 80 to 100-year-old vines, mostly destemmed and vats without SO2. Vatting lasts 5 to 8 weeks and is carried out at a temperature of 22-30°C / 71.6-86°F with gentle extractions. The objective is to maintain a fresh ridge from start to finish without losing the finesse of the tannins. After a slow pneumatic pressing, gout wines and presses are assembled according to the vintages and the 12-month aging combines both a small proportion of wood (10%) and a traditional aging in concrete vats (90%).

Silky style2021-La-Ferme-du-Mont-Vendange-White-bottleLa Ferme Du Mont
Châteauneuf-Du-Pape Rouge
Vendage Blanc 2021
Rhône Valley, France

SILKY WINE STYLE

Bright yellow in color with green reflections. An extremely complex nose made of quince, white truffle and small flowers.

Analysis: 14.5% alcohol / volume
Varietal: 60% Grenache Blanc, 30% Roussanne, 7% Bourboulenc, 3% Clairette
Total Acidity: 4.2 g/L
Total Sulphur: 55 mg/L
Country: France
Region: Southern Rhône, Rhône Valley
Appellation: Châteauneuf-du-Pape
Winemaker: Stéphane Vedeau
Accolades: 92 Jeb Dunnock, 2022

Vinification and Maturation:
The legendary Châteauneuf-du-Pape terroir made up of famous rolled pebbles allows La Ferme du Mont to express their passion for Grenache and Roussanne from different regions, and Bourboulenc with a touch of Clairette. Located on a small terrace on the northeastern slope of the appellation, the soils consist of molasses (pebbles), clay, a little sand and crushed mineral stones. Manual harvest, severe and rigorous sorting follows. The grape varieties have different maturities, which is why La Ferme du Mont staggers the harvest. The Grenaches are harvested at the beginning of September, then 4 weeks later the Roussane follows. The berries undergo direct pressing and are fermented in a barrel made with wood from the Tronçais forest. Fermentation and aging in this piece of wood with very fine, slightly heated grains provides an envelope of chestnut all in softness and harmony.

ABOUT THE WINERY:
La Ferme du Mont in Southern Rhône boasts a mosaic of vineyards, now owned and vinified by Stéphane Vedeau. Formerly a soccer player in Paris. Stéphane shifted to winemaking in 1989 and spent 15 years making award-winning wines in the Languedoc region. Stéphane arrived in the Rhône Valley in 2000, creating La Ferme du Mont in Southern Rhône where he continues to produce wines with freshness and soul using native yeasts and biodynamic methods.. Learn more about their story here.

Photos, video and information © La Ferme Du Mont and Broadbent – All Rights Reserved.

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Pomar Junction Grenache Blanc

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Baked ChickenHerb Baked Chicken

INGREDIENTS:

  • 2 lbs. chicken drumsticks, pat dried with paper towel
  • 1 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. dried basil
  • ¼ tsp. cayenne pepper
  • 1 tsp.kosher salt
  • fresh black pepper, to taste

DIRECTIONS:

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. If using aluminum foil, lightly coat with non-stick spray.
  2. In a small bowl, mix together all of the spices and set aside.
  3. Place the chicken drumsticks into a large bowl. Make sure they have already been pat dried with a paper towel. Add olive oil and using your hands, toss to coat.
  4. Sprinkle in the seasoning mix and using your hands again, toss the drumsticks making sure each piece is thoroughly coated with the seasoning.
  5. Arrange the drumsticks on the prepared baking sheet and roast for 30 minutes. Then flip the drumsticks and roast for additional 25-30 minutes. If desired, broil for 2-3 minutes for extra crispy skin.

© Recipe courtesy of Little Broken.

MAY WINE CLUB:

Silky stylePomar Junction Grenache Blanc wine bottlePomar Junction
Grenache Blanc
Paso Robles, California

SILKY WINE STYLE

The growing season was exemplary for this white southern Rhône grape. The vines produced generous amounts of full clusters, which were thinned to heighten the quality and focus the intensity of these grapes. The resulting wine dances with bright acidity, white pepper, and enticing tropical fruit flavors. Aroma of lemon cream and green apple, with stone fruit, honeydew and hints of citrus on the palate.

Varietal: 100% Grenache Blanc
Analysis: 13.99% alcohol / volume
Appellation: Paso Robles, California
Vineyard: Pomar Junction Vineyard
pH: 3.29
TA: 6 g/L 
RS: 0.42
Aging: 4 Months
Cooperage: Neutral Oak
Winemaker: Jim Shumate
Pairing: Herb crusted pork loin, herb roasted chicken, Waldorf salad, brie and Swiss cheeses. For adventurous pairings, try spaghetti with oysters, butternut squash soup, or rabbit in a mustard sauce.
Cases Produced: 188

Vineyards:
Made entirely from hand-picked, estate-grown grapes from the hillsides of their Pomar Junction Vineyard with limestone shale rock soils. The cooling Templeton Gap breezes moderate summer temperatures and combine with their Linne Calado soils for ideal high-quality wine grape growing conditions.

ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.

Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

Information © Pomar Junction Vineyard & Winery – All Rights Reserved.

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Rangel Ranch Sauvignon Blanc

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Thai, Shrimps, Green, Curry.Easy Thai Shrimp Curry

INGREDIENTS:

  • 1 pound shrimp peeled and deveined
  • 1 tablespoon coconut oil
  • 2 garlic cloves minced
  • 1 red pepper sliced
  • 3 tablespoons green onions (whites parts, coarsely chopped)
  • 4 ounces green curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut sugar
  • 1–15 ounce can coconut milk
  • 10 fresh basil leaves torn in pieces
  • salt to taste
  • 1 lime optional for garnish

DIRECTIONS:

  1. Heat the coconut oil in a large skillet over medium heat and add the garlic. Sauté for 1-2 minutes, or until it just starts to brown.
  2. Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
  3. Add the curry paste and fry, while stirring constantly, for about 30 seconds. 
  4. Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes. 
  5. Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
  6. Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor. 

© Recipe courtesy of Went Here 8 This.

APRIL WINE CLUB:

Silky styleRangel-Ranch-Napa-County-Sauv-Blanc-bottleRangel Ranch
Sauvignon Blanc
Napa County, California

SILKY WINE STYLE

The nose is filled with lime, citrus and quince aromatics supported by fragrant floral and mineral notes with a subtle herbal accent.

Varietal: Sauvignon Blanc
Analysis: 13.7% alcohol / volume
pH: 3.13
TA: 0.63%
RS: 0.06%
Pairing: Thai cuisine, seafood dishes, charcuterie, grilled vegetables, and bright fruit desserts like lemon tarts

Winemaking:
Fermented in a combination of stainless steel tanks and custom coopered oak followed by 14 months in barrel; very dry, excellent balance.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – All Rights Reserved.

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Reguta Prediale, Friuli, Italy

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Italian,Pasta,With,Ricotta,Cheese,And,Pistachios,On,White,Table.Zucchini Pasta with Pistachios and Parmesan

INGREDIENTS:

  • 1 pound paccheri or rigatoni (or your favorite noodle)
  • 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
  • ¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 large yellow onion, diced
  • 7 medium garlic cloves, peeled and quartered
  • ½ teaspoon crushed red pepper flakes
  • 5 to 7 fresh basil leaves, plus more for garnish
  • 1 cup dry white wine or chicken stock
  • 1 lemon, juice and zest
  • ½ cup Parmesan cheese, for garnish
  • ½ cup shelled, roasted and salted pistachios, chopped, for garnish

DIRECTIONS:

  1. Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.

  2. Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.

  3. In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.

  4. Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.

  5. Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!

© Recipe courtesy of Elena Besser on the Today Show.

SEPTEMBER WINE CLUB:

Silky styleReguta_PredialeReguta
Prediale
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance. 

Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla 
Analysis: 13% alcohol / volume
Denomination: IGP Trevenezie
Serving Temperature: 46.4ºF-50ºF
Food Pairings: This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.

WINERY NOTES:
This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.

ABOUT REGUTA:
Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.

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

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