July Wine Club pairing recipe

Spanish Roasted Chicken

  • Spanish Roasted ChickenINGREDIENTS:
  • 4 lb whole broiler chicken, preferably brined, rinsed and patted dry
  • 4 lemons
  • 4 garlic cloves, crushed
  • 2-3 lbs russet potatoes, peeled and cut into bite size or diced
  • olive oil, to taste
  • salt & pepper, to taste

DIRECTIONS:
• Preheat oven to 425 °F.
• Boil medium pot of water. Add potatoes and two lemons. Cook for 5 minutes and drain.
• Poke lemons with a knife. Insert lemons and crushed garlic into cavity of the chicken.
• Place chicken on a foiled baking tray. Surround the chicken with the potatoes. Sprinkle chicken and potatoes with olive oil, salt and pepper to coat. Cook for 80 minutes until chicken has an internal thigh temperature of 165-175 °F. Remove chicken.
• Stir potatoes and return to oven for 10 more minutes to crisp.
• Cut chicken. Serve with fresh lemon wedges, potatoes and a salad.

Ananoa Syrah wine bottleBold wine Style logoEncomienda de Cervera
Ananoa Syrah
Almagro, Spain

Located in the heart of the Volcanic Massif of Calatrava Estate, Encomienda de Cervera was founded in 1758. Initially, the estate had 2,375 olive trees, an oil press, 10,000 black and white poplar trees and a country house. By the end of the 19th Century, the estate had a 22-hectare vineyard and a 200,000 liter winery. The volcanic black soil and red ochre gave the city of Almagro its name. Surrounding three river basins, its micro-climate of cool nights and hot days, provide the ideal growing conditions for this Syrah. All vineyards are in trellis, oriented to the North/South with controlled trickle irrigation systems and humidity sensors at different levels. The grapes are harvested during low-temperature hours, resulting in excellent quality and well-matured wines. The volcanic soil contributes to the mineral expression and the refreshing acidity in the wine.

Horten Espinosa winery owner“Picota cherry red in color, with intense aromas of red fruits with toffees from aging oak barrels. Volcanic soil enhances minerality. It’s fresh in the mouth feel, has a delicious structure and smooth tannins. Expansive and well-rounded.” – Horten Espinosa, owner

Appellation: Campo de Calatrava, Almagro, Spain
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla
Soil:
Clay and stony soil with smooth layer of volcanic origin
Varietal Blend:  Syrah
Analysis:
13.7% alcohol / volume
Critical Acclaim: Bronze Decanter, Gold Bruxelles

 

Wine club logo

July Wine Club pairing recipe

Rich, juicy notes of strawberries are complimented by more savory notes of violets and licorice, which meld with the flavors from the pork and anise in the recipe. The smooth, medium/full body of Monasterio de las Viñas Rerserva Red from Cariñena Spain matches the mouthfeel of the meat.

pork-chops-shallotsPork Chops with Shallots

INGREDIENTS:
• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 ¼ cups)
• ½ teaspoon anise seeds
• ¼ cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

DIRECTIONS:
Preheat the oven to 400°F. Season the pork chops with salt and pepper and dust with flour.

In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°F, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ½ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce. Recipe courtesy of Food & Wine Magazine.

Bold_stickerMonaterio_Reserva_wineMonasterio de las Viñas
Reserva Red
Cariñena, Spain

In the 11th century, Cistercian monks built a monastery in the Sierra de Aguarón.  Today, this region is known for its superior quality wines. Monasterio de las Viñas celebrates the history of the land by using traditional varietals sourced entirely from Aguarón. Cariñena is one of the oldest protected growing regions in Europe, receiving D.O. status in 1932.  Vines grow in reddish-brown limestone over loose rock. A continental climate and a cold, northerly wind known as cierzo contribute to the characteristic intensity of the grapes.   Harvested from vines an average age of 30-years-old grown at an elevation of 1900-2600 feet, the grapes were aged for 12-16 months in French and American oak barrels and aged in bottle for 2 years. Pairs well with pork chops and shallots.

winemaker-marcelo-morales

Winemaker Marcelo Morales

“This wine is bright ruby-red with a garnet color change at the rim.  Aroma of strawberries, violets and licorice become ripe on the palate.  Additional notes of vanilla and wood create more complexity” – Marcelo Morales, winemaker

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  50% Grenache, 25% Tempranillo, 25% Cariñena
Analysis:
13.5% alcohol / volume
Critical Acclaim:
International Wine & Spirits Competition 2015, Bronze. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Premium Wine Club pairing recipe

grilled-lamb-burgersGrilled Spicy Lamb Burgers

•  1 pound ground lamb
•  1 tablespoon garlic, chopped
•  1 teaspoon sherry
•  1 teaspoon white wine vinegar
•  1 teaspoon molasses
•  1 teaspoon ground cumin
•  ½ teaspoon ground allspice
•  ¼ teaspoon salt
•  2 tablespoons chopped fresh mint leaves
•  2 tablespoons chopped fresh cilantro
•  2 tablespoons chopped fresh oregano
•  ¼ teaspoon ground black pepper
•  4 pita bread rounds (or burger buns)
•  4 ounces feta cheese, crumbled

DIRECTIONS:
Preheat grill for medium heat.  Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.

Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.  Recipe courtesy of AllRecipes.com

Bold_stickerstolpman-wine-petite-sirahStolpman Vineyards
Petite Sirah
Ballard Canyon AVA
Santa Ynez Valley, California

Over 20 years ago, founder Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare limestone outcropping and unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of the Ballard Canyon. The inky, black wine complements the bold flavors of BBQ perfectly. This wine stands up to a wide range of grilled meats, from lamb chops to classic BBQ dishes like ribs and brisket.

Sashi Moorman, winemaker

Sashi Moorman, winemaker

Petite Sirah can often drink so big and ripe the wine becomes monolithic.  Not so with this cooler vintage Petite Sirah.  The nose shows glints of creosote and black pepper.Thanks to de-stemming all of the clusters, the body is lush and forgiving on the finish.  Even more unctuous and seamless after two years in neutral barrel, our Syrah fans will appreciate the Petite Sirah.  This Petite Sirah might be the top pick out of the current releases for grilled steak.” – Sashi Moorman, winemaker

Winemaker: Sashi Moorman
Appellation: Santa Ynez Valley, Ballard Canyon AVA, California
Varietal Blend:  100% Petite Sirah
Analysis: 14.5% alcohol / volume, 3.81 pH, 6.6 TA g/L
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine-Club-LogoJoin our Premium “Enjoy” Wine Club this month and receive two delicious wines from Stolpman and pairing recipes!

Every other month, you’ll receive two bottles of “If You Insist” premium wines that you’ll truly adore. These wines are top scoring or limited releases that you will thoroughly ENJOY or impress your friends!  Plus, you’ll enjoy 10% off wine purchases and 15% off additional purchases of wine club wines.

 

Stolpman Vineyards Winery Spotlight Tasting Event

Stolpman_Tasting_headerMay Winery Spotlight
STOLPMAN VINEYARDS Tasting Event
>> RSVP at your local WineStyles <<

CircleLogo_Stolpman_HighResJoin us for a Winery Spotlight tasting event, featuring Stolpman Vineyards of Los Olivos,  California.

The largest vineyard in the AVA, Stolpman Vineyards is considered the founding vineyard of Ballard Canyon. Over a dozen other vintners followed Tom Stolpman into Ballard Canyon and based on the results of their experimentation, all have decided to focus on Syrah. Planted in 1992 and 1994, their first blocks of Syrah are the oldest vines, producing concentrated Syrah with a firm structure built for aging. Please join us as we Taste, Learn and Enjoy® these delicious wines from the Stolpman Vineyards. Cheers!

redcottageIf you ever get a chance to visit historic Los Olivos, be sure to stop by their adorable “little red cottage” tasting room.  Or click here for a virtual tour. Los Olivos is one of my favorite places to visit, very cute and quaint little neighborhood of tasting rooms, just outside of Solvang, CA in the Santa Ynez Valley.  Our WineStyles team had the pleasure of visiting wineries in Los Olivos last year.

ABOUT STOLPMAN VINEYARDS and FAMILY

Over 20 years ago, Founding Partner, Thomas Stolpman, discovered what he believed to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping & unobstructed from the Pacific Ocean wind, this unique land is naturally suited to grow Syrah and Roussanne grapes. Stolpman Vineyards are committed to preserving this natural environment for vines through natural farming, dry farming, & sustainable employment. In the winery, they prefer native fermentation & minimal manipulation.   Dedicated to sensible farming & winemaking, Stolpman Vineyards believe that theycan create natural, vibrant, site-specific wines, with a focus unique to Ballard Canyon AVA, California.

StolpmanTom_WSTom Stolpman, Founding Partner

Behind every great man there is a strong woman. Marilyn Stolpman seeded the idea of creating a vineyard in Tom’s mind back on their honeymoon in 1974. Marilyn believed she and Tom should only invest in something the family could enjoy, and encouraged Tom to pursue his viticultural dream.

Marilyn was first exposed to wine while a UCLA undergraduate studying abroad at the University of Bordeaux, where she studied French literature. Today, Marilyn heads up the estate extra virgin olive oil program and promotes Stolpman wines with Tom.

Tom Stolpman still practices law as a trial attorney with the Long Beach, California firm of Stolpman, Krissman, Elber & Silver LLP. When not preparing or trying cases, he is the founding partner and charismatic historian of Stolpman Vineyards and Ballard Canyon.

Tom and Marilyn finished construction of their dream house on the vineyard, Villa Angeli, in 2013. Perched atop one of the vineyard hills, Tom and Marilyn can enjoy the family dynasty they have created.

Learn more about the folks at Stolpman and their “Grape Whisperer”.

Stolpman_winemaker

stolpman-wineSTOLPMAN VINEYARDS
Winery Spotlight Tasting
Santa Ynez Valley, California

  • Stolpman Viognier
  • Stolpman Roussanne
  • Stolpman LaCuadrilla
  • Stolpman Estate Syrah
  • Stolpman Petite Sirah
  • Stolpman Sangio Degli Angeli

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

February Wine Club pairing recipe

moroccan chicken tagineJacqueline’s Moroccan Chicken

Inspired by North African tagines.
INGREDIENTS:

• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1  tablespoon  fresh ginger, peeled and minced
• 1  teaspoon  cumin
• ¼  teaspoon  salt
• ¼  teaspoon  coriander
• ¼  teaspoon  cinnamon
• ¼ teaspoon  fresh ground black pepper
• 4  garlic cloves, minced
• 1 ¼ cups  chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved

DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.

PRESERVED LEMONS:
• 2 wide-mouth pint jam jars
• 10  lemons
• Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars.  Cut 6 lemons lengthwise into quarters without cutting through the bottom.  Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.

Cline_SingleVineyard_LosCarneros_Estate_SyrahBold_stickerCline Family Cellars
Estate Grown
Syrah Single Vineyard
Los Carneros, CA

A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming.  Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi. 

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars.  The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis:
14% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

October Wine Club pairing recipe

JoeDobbes-header

Granny Smith Apple Chutney

apple-chutneyINGREDIENTS:
• 3 Granny Smith apples sliced into 1 inch wedges
• 2 tbsp butter
• 1 cup raisins or dried cranberries
•  ¼ cup sugar
• 1 cup water
• 1 tbsp cinnamon
• 1 tsp nutmeg

DIRECTIONS:
In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

wbj_syrahBold_stickerWine by Joe
Dobbes Syrah
Willamette Valley, Oregon

Though a small-town boy raised in Willamette Valley, Joe Dobbes’ wine calling originated far from his home country. Stints in the Nahe and Burgundy regions in France provided Joe with a solid foundation in the Old World of winemaking, before returning to the U.S. and eventually beginning Joe Dobbes Wines in 2002. Today, he has succeeded in building one of the most well-established wine companies in Oregon. The estate vineyards cover some 214 acres in Willamette Valley and, in addition, Joe works closely with a number of elite Oregon vineyards to release single-vineyard wines and masterful cuvées under three labels – Dobbes Family Estate, Jovino and Wine By Joe, the last of which was named the #1 Hot Small Brand of 2011 by Wine Business Monthly.

JoeDobbes“20 months in neutral barrels has refined the tannins and created a full mid-palate with a smooth finish. This fruit driven Syrah expresses a full spectrum of bright red to dark berry fruits.  Floral and earth driven accents keep this food friendly wine alluring” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Willamette Valley, Oregon
Varietal Blend:  100% Syrah
Analysis: 13.7% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Chateau Rouviere Wine Pairing Recipe

Braised Beef & Carrots

braised-beefINGREDIENTS:
•  2 lbs (1 kg) stewing beef
•  2 onions
•  1 slice belly pork, diced
•  cooking fat
•  1 small can tomato purée
•  bay, thyme, sage
•  1 cube beef stock
•  2 garlic cloves
•  6 carrots, peeled and sliced
•  salt and pepper to taste

DIRECTIONS:
Cut the meat into equal pieces.  Heat the fat, and then sauté the meat in a cast iron casserole dish.

Once all of the meat pieces are browned on all sides, remove them from the casserole, and brown the chopped onions and diced belly pork.

Dissolve the beef stock cube in ¼ liter (2 cups) of water.

Put the meat back into the casserole, pour in the stock, tomato purée, peeled and sliced carrots, garlic and herbs.

Season with salt and pepper, stir and leave to stew for 90 minutes on low heat.   Serves: 6.   Recipe courtesy of Vinadeis Winery, France.

Chateau_Rouviere_SMmellowChateau Rouviere
Grenache, Syrah, Mourvedre
Minervois, France

At Landure, in the cradle of Cathar history, Marielle and Luc Rouvière are perpetuating the family tradition. “We also unearthed fragments of Gallo-Roman amphorae which were used to transport wine by ship,” explains Luc Rouvière.   In 1649, the Abbey of Fontfroide sold the estate’s land to one of Luc’s ancestors.  More than two hundred years later, Luc’s great-great-grandfather founded the Château in 1870, during the region’s golden age of wine-making. The Minervois appellation was recognized in 1985 and Luc and Marielle moved to the estate in order to continue its conversion. In 1998, Val d’Orbieu selected the couple for their top quality wines matured in oak barrels, firmly establishing their reputation. This GSMC pairs well with red meats, game and cheeses.winemaker-Olivier-Dauga

“Lovely deep dark ruby color.  A subtle nose of blackberry, raspberry and garrigue aromas.  On the palate this wine is harmonious with soft tannins and spicy finish.” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Minervois, France
Varietal Blend:  40% Grenache, 40% Syrah, 10% Mourvedre, 10% Carignan
Analysis: 13% alcohol / volume, 3.5 pH, 6.3 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

September Wine Club pairing recipe

Pork Chops with Dijon Sauce
pork-chops-dijon
INGREDIENTS:

•  1 tbsp butter
•  1 tbsp olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 ½ inch thick
• salt
• freshly ground black pepper
• ½ cup chopped shallots or green onions
• 1 cup dry white wine
• ¾ cup chicken stock*
• ¾ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp chopped parsley (optional)
*For gluten-free, use homemade chicken-stock or gluten-free packaged stock

DIRECTIONS:
Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium-high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med-high heat until softened, about 1 minute. Add ¼ cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops  are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more,until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisking the mustard and parsley. If you want, add more mustard to taste.  Place chops on a bed of sauce and serve. Serves 4.  Recipe courtesy of Simply Recipes.

Black-Réserve_JONQUIERESBold_stickerChateau de Jonquieres
Cuvee Eole Grand Reserve
Grenache Syrah
Corbieres, France

Located just outside Narbonne (ancient capital of a Gallo-Roman province), Château de Jonquières stands in the middle of the Mediterranean scrubland. The vineyard is classified as appellation Corbières, a land of gorges and wild hills, a landscape of contrasts with rocks sculpted by the wind. Château de Jonquières is the property of Val d’Orbieu. Olivier Dauga, winemaker, accompanies winegrowers and oenologists to create these exceptional cuvées to embody the values of character, dynamism, roots and generosity in these wines, a pure product of the viticulture of the Languedoc. We invite you to discover these black diamonds, the first in a long line of exceptional vintages from Val d’Orbieu. Pairs well with pork roasted herbs, steak au poivre, or rabbit with mustard.
winemaker-Olivier-Dauga“With a beautiful deep ruby color, this wine offers a fine, delicate nose with aromas of red berries and a hint of oak. Clean and elegant on the palate, it reveals classic fruit flavors and soft notes of spices and oak”, winemaker Olivia Dauga.

Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend:  59% Grenache, 41% Syrah
Analysis:
14.5% alcohol / volume, 3.6 pH, 6.2 g/l TA
Critical Acclaim:
87 pts. Robert Parker’s Wine Advocate 2014. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Orange and Spiced Glazed Pork Belly

We like to keep the holiday spirit going well into winter. This recipe is comforting, warm and rich in spices and flavor. Napa Valley Syrah is dense, bold and full of character and it requires a dish with power to stand up to the complexity and strength. We like this recipe because it makes for a great shared Sunday dinner with family and friends.

glazed-pork-bellyINGREDIENTS:

•  2 tablespoons cumin seeds, toasted and ground
•  1 tablespoon black pepper
•  ½ cup coarse salt
•  ½ light brown sugar
•  1 (3 pound) pork belly
•  Zest 1 orange
•  1 ¼ cups fresh squeezed orange    juice
•  2 sticks cinnamon
•  1/3 cup maple syrup or agave nectar
•  2 cups chicken stock

DIRECTIONS:

In a small skillet over medium heat, toast cumin seeds. Remove from skillet and finely grind. Transfer to mixing bowl and add black pepper, salt and sugar. Remove two tablespoons of the mixture and set aside for the glaze.

Rub remaining spice mixture all over the pork belly. Cover and refrigerate for 6 to 8 hours.

In a small sauce pan, combine the reserve spice mix, orange zest, ¼ cup OJ, cinnamon sticks and maple syrup. Bring to a simmer over medium heat, cook until slightly thickened. Remove from heat and set aside (takes about 5 min).

Preheat oven to 300°F. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining  1 cup  OJ and chicken stock to roasting pan. Place over medium-high heat and cook until liquid comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to the oven and cook until meat is tender (about 2-2 ½ hours).

Increase oven temperate to 425°F.  Cook pork belly until skin is brown and crisp. Baste with reserve glaze every 10 minutes.    Remove pork from roasting pan and transfer to cutting board; let it stand for 10 min before slicing.   Recipe inspired by Martha Stewart.

TierraYMar_BottleBold_stickerTierra y Mar Syrah
Page-Nord Vineyard
Napa Valley, California

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water.  At Tierra y Mar, they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.

This Syrah is produced from vineyards in select parts of Napa Valley. Soils are predominately gravelly silt loams, which generally contain more nutrients and moisture that allows for better infiltration of water.  Napa Valley is also blessed with a cool morning fog that rolls in from the San Francisco Bay, keeping temperatures moderate and afternoons warm and dry.  A long, steady growing season with ample sun and moderate temperatures gave winemakers the gift of picking what they wanted at complete ripeness.

Douglas-Danielak-winemakerDouglas Danielak, Winemaker

“This Syrah is indicative of that, with classic aromas of plum, raspberry, blueberry and clove on the palate.  A bold mouth-feel exhibiting grippy tannins, with juicy red and dark fruit balancing the spice notes and  deep texture of this wine.”

VARIETAL: 100% Syrah
APPELLATION: Napa Valley, California
ANALYSIS: 14.4% alc/vol

 FEATURED WINE CLUB WINE: JANUARY 2015

The Carnelian Project: Pairing Recipe

Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol