March Premium Wine Club

Court Rollan
Cabernet Sauvignon, Syrah
Cachapoal, Chile

Bold wine Style logoBOLD WINE STYLE

Ruby red color. Intense aromas of ripe red fruit and black fruits such as redcurrant, accompanied by floral touches and dried fruits notes, especially toasted nuts and candied almonds. Fresh in mouth, with good volume, firm and silky tannins. The contribution of the wood is balanced, and brings complexity to the blend. Persistent and elegant finish.

Region: Alto Totihue, Cachapoal Valley
Varietal: Cabernet Sauvignon 88%, Syrah 12%
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post-fermentation maceration and aged in French and American oak (second use) for 14 to 16 months
Closure:
Natural cork
Pairing:
Serve between 60.8ºF-64.4ºF. Ideal to accompany lean, grilled red meats.


Court Rollan
Carménère, Syrah
Cachapoal, Chile

Bold wine Style logoBOLD WINE STYLE

Deep ruby red in color. Complex and elegant in aromas, the first layer shows the well worked out typicity of the predominant variety with black pepper, accompanied by floral notes and fruits such as plum and fig. Well balanced in taste, with silky and polished tannins, with a good mid-palate, and a persistent finish. Interesting cassis notes in the aftertaste.

Region: Alto Totihue, Cachapoal Valley
Varietal: Carménère 82%, Syrah 18%
Analysis:
14% alcohol / volume
Viticulture: Vertical espalier
Vinification:
Fermentation at 80.6ºF-84.2ºF, post-fermentation maceration and aged in French and American oak, both of second use for 14 to 16 months
Closure:
Natural cork
Pairing:
Serve between 60.8ºF-64.4ºF. Ideal to accompany stuffed pasta based on cheeses and nuts, or baked quail

ABOUT THE WINERY:
Court Rollan was born as the expression of passion and family commitment for the quality of wines. This project shows the excellence through different wines, made from the best vine grapes from the vineyards. Wines with a superb presence, full bodied, with great character, structure and intense complexity. Extraordinary aging potential.

In 1994 Château Larose Trintaudon, a major French wine producer from Bordeaux region, partnered with a traditional wine producer family from the Totihue region in Chile, and together they founded Casas del Toqui Winery, producer of Court Rollan Wines. In 2010, their legacy was recaptured by the Court family, who has a great passion for wine, contributing and adding their own unique and distinctive seal to the company.

The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui and Court Rollan to keep individual lots to show the purest expression of each component before crafting the different blends.

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases!

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Skylark Red Belly

Down Home Dig-in Chili

© Bewitching Kitchen

© Bewitching Kitchen

INGREDIENTS:

  • 1/4 cup vegetable oil
  • 2 medium onions, finely chopped
  • 2 green bell peppers, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 1/2 lbs stewing beef, chopped
  • 2 lbs pork shoulder (Boston butt), chopped
  • 4 cans (14 1/2 ounces) stewed tomatoes, drained, liquid reserved
  • salt and pepper to taste
  • 1 bottle pale ale (12 ounce)
  • 7 Tbsp chili powder
  • 4 jalapeno chilies, seeded
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • Hot pepper sauce (Tabasco type), to taste

DIRECTIONS:

  • Heat the oil in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.
  • Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.
  • Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.
  • © Photo courtesy of Bewitching Kitchen; Recipe from Bon Appétit, 1988

DECEMBER WINE CLUB:

Mellow style logoSkylark Red BellySkylark Wine Company
Red Belly

North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade.

Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loves the challenges and complexities that come with that tradition. The Red belly is comprised of 40% Niemi Vineyard Carignane, 36% Ashurst Vineyard Syrah and 24% Sawyer Vineyard Grenache. Each varietal is fermented separately, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. Skylark has definitely have achieved that here.

John L and Robert P

Photo by Skylark Wine: John L. and Robert P.

Varietal: 40% Carignan, 36% Syrah, 24% Grenache
Analysis:
14.5% alcohol / volume
pH:
3.61
TA: 6.2
Aging: Native yeast vinification of individual varietals in neutral French oak

Harvested: Hand-picked
Vineyards: Niemi Vineyard – Ashurst Vineyard – Sawyer Vineyard
Produced: 37 barrels – 925 cases

“While we continuously explore the fertile California landscape for red wine vineyards that excite us, our current releases are native to the Rhone Valley in France. Our single vineyard Syrahs are inspired by the Northern Rhone wines of Cote Rotie and Hermitage. Our Grenache is reflective of the great wines produced in the south of France in tiny villages such as Chateauneuf-du-Pape. We love the style of these wines and have discovered vineyards in Northern California that allow these varietals to truly shine.”

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Winery Spotlight Series: Oct 7th Two Mountain Winery

Virtual Wine Tasting Event on Zoom and Facebook LIVE

Two Mountain Winery

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

Zoom Facebook LivePlease join us for a virtual wine tasting event, featuring the winemaker of our October Wine Club, Matthew Rawn from Two Mountain Winery, Washington. 

Matthew will be guiding us through a tasting of 7 different wines from Two Mountain Winery; starting with their Riesling, then moving into their Sauvignon Blanc, Hidden Horse Red Blend, Merlot, Syrah, Cabernet Sauvignon and Reserve Cabernet Franc.  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 Matthew with a front seat on Zoom!  Or watch on our Facebook LIVE event.Two Mountain Wines

Two Mountain Winery Wine Tasting

ABOUT TWO MOUNTAIN WINERY:

Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown.

Matthew Rawn – Winemaker, Director of Sales and Marketing
Matt Rawn

Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations
Patrick Rawn

Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle. Learn more about Matt, Patrick, and their team here.

ABOUT THE VINEYARDS:

Today Two Mountain Winery operates 300 acres of vineyards and 100% of their wines come from their estate acreage. Warm days and cool nights provide the Yakima Valley with near-perfect growing conditions, allowing both white and red grape varietals to fully express their classic characteristics. The Cascade Mountain Range provides a wonderful rain-shadow effect on the vineyard. Two Mountain Winery has warm sites averaging to 2980-degree days with an ideal 190-day growing season and annual precipitation between six to seven inches total. Learn more about their vineyards here.

Let’s Taste, Learn and Enjoy® together! 

Contact your local WineStyles to RSVP for this tasting event.

Two Mountain Winery
Yakima Valley, Washington

Cheers!

WineStyles.com

Two Mountain Hidden Horse Red Blend

Pizza Night Three Ways!

Pizzette

Hidden Horse Red Blend by Two Mountain Winery is a great wine for any occasion. This Cabernet Sauvignon based blend is easy enough to watch a movie and unwind after a long day; comforting enough while still finishing paying bills or helping with homework, and complex/rich enough to stand on its own, or pair with any meal…hence pizza three ways!

THE “BASIC WAY”
– Pre-made pizza crust or Flatbread
– Olive oil or Red Sauce
– Pepperoni, Cooked Sausage, Cooked Bacon, Cooked Chicken or some other protein
– Sliced vegetables (onions, mushrooms, peppers, olives, tomatoes, etc.)
– Fresh leafy greens if desired (basil, spinach, kale, etc)
– Cheese of choice, if desired

Directions:
1. Pre-heat oven to 425°F
2. Open crust or flatbread, place on a pizza pan, or baking sheet, then spread oil or sauce (or both) over crust/flatbread
3. Layer your meat of choice in a circular, yet sporadic pattern (if meat is wanted)
4. Sprinkle vegetables of choice, not too many, not too few.
5. Lightly top with cheese of choice (if desired)
6. Place in oven and bake until hot and golden. Once cooked to your liking, remove from the oven, let cool, and top with leafy greens (optional)
7. Slice on a cutting board, and unwind for the day

THE “MORE COMPLICATED, BUT FUN DINNER PARTY WAY”
– Google, “How to make pizza dough.”
– Procure the same ingredients as above + corn Meal
– Use Pizza Stone or Baking Sheet

Directions:
1. Pre-heat oven or BBQ to 425°F+
2. Place pizza stone in oven or BBQ to heat through
3. Make the dough according to directions
4. Heavily dust counter or cookie sheet with cornmeal and place rolled/flattened dough on cornmeal dusted sheet
5. Follow steps 3-6 from the “Basic Way”
6. Gently slide pizza from sheet to pizza stone
7. Cook until crust is golden and bubbly
8. Remove, slice/cut, serve on patio table or dining room table while enjoying your friends and company

THE “I’M EXHAUSTED” WAY
– Credit Card
– Phone Winestyles

Directions:
1. Go to WineStyles store locator
2. Order a couple pizzettes of your choice
3. Pay with credit card…curbside pick-up pizzettes and a bottle of Hidden Horse Red Blend
4. Get home, pour a glass of Hidden Horse Red Blend
5. Search favorite on-demand movie platform
6. Watch movie and enjoy Hidden Horse Red Blend. You deserve it!

© Pizza Night recipes courtesy of Two Mountain Winery.

OCTOBER WINE CLUB:

Hidden Horse Red BlendBold wine Style logoTwo Mountain Winery
Hidden Horse No. 17 Red Blend

Yakima Valley, Washington

BOLD WINE STYLE

Two Mountain Winery is a family affair. Owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Aromas of spice, dark fruit, pipe tobacco and hints of oak are followed by flavors of dark berries, overripe cherries and leather. Well balanced acidity and ripe tannins finish off this signature blend.

Vineyards: 100% Estate vineyard sites. A blend of all six of Two Mountains’ estate sites
Varietal: 52% Cabernet Sauvignon, 36% Merlot, 5% Cabernet Franc, 5% Syrah, and 2% Malbec
Analysis:
13.9% alcohol / volume
pH:
3.71
Aging:
15 months in French and American oak, 22% new
Harvested: 
September 6 to October 30, 2017
Cases: 4157
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine

ABOUT THE OWNERS:

Matthew Rawn – Winemaker, Director of Sales and Marketing

Matt Rawn

Photo by Two Mountain Winery: Matthew Rawn

Matthew Rawn has been winemaker for Two Mountain Winery since its inception. He helped plant the estate vineyard with his uncle Ron Schmidt in 2000 and has produced Two Mountain’s wines since the first vintage in 2002. While the vineyard was growing, Matt honed his winemaking skills by working alongside neighboring Yakima Valley wine producers and learning their craft. A passionate advocate for the Washington wine industry, Matt manages sales and marketing for the winery and enjoys talking with wine retailers and restaurateurs about the state’s world-class wines. Matt also shares vineyard duties with his brother, Patrick. Matt holds a bachelor’s degree in agricultural business from Montana State University in Bozeman, Mont. and completed enology and viticulture courses at Walla Walla Community College in Walla Walla, Wash.

Patrick Rawn – General Manager, Vineyard Operations

Patrick Rawn

Photo by Two Mountain Winery: Patrick Rawn

Patrick Rawn manages finances and daily operations for Two Mountain Winery and estate vineyard and shares vineyard management duties with his brother, Matt. After college, Patrick traveled the globe and spent extensive time in Europe. Patrick returned to the U.S. with plans to enter law school, but a six-month stint working for the family wine business took his career path in a new direction. Patrick’s passion for wine blossomed at Two Mountain Winery, and quickly grew into a full-fledged love affair. Patrick lives and works in the Yakima Valley, where he is a Yakima County Planning Commissioner and serves on the Yakima County Wine Tourism Consortium. Patrick holds a bachelor’s degree in political science and a minor in economics/international finance from the University of Washington in Seattle.

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

Winery Spotlight Tasting Event: July 22, 2020

Cline Family Cellars

Fred and Nancy Cline

Virtual Wine Tasting Event on Zoom

Cline Family Cellars

Wednesday, July 22 at 6:00pm CST / 7:00pm EST

Zoom logoPlease join us for this month’s Winery Spotlight tasting event on Zoom, featuring Cline Cellars from Sonoma, California.  Special guests include Charlie Tsegeletos, winemaker of Cline Cellars and Megan Cline, Certified Sommelier and daughter of Fred and Nancy Cline. 

Charlie and Megan will be tasting through 6 different wines from Cline Cellars, starting with their Farmhouse White, Sauvignon Blanc, Pinot Noir, Ancient Vineyards Mourvedre, Sonoma Syrah and ending with Cline’s Cabernet Sauvignon.  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 Charlie and Megan on Zoom!

Cline Cellars Wine Tasting

Virtual Wine Tasting Cline Cellars

Built on a passion for winemaking and rooted in respect for the land, Cline Cellars is a family-owned and operated winery in Sonoma, California. In 1982, Fred Cline started making his first vintages from original plantings of Mourvedre, Zinfandel and Carignan, some of which dated back to the 1880’s. As one of the original Rhône Rangers, he began planting varietals that included vineyards dedicated to Syrah, Viognier and Marsanne and Roussanne.  Fred and his wife Nancy have continued to plant vineyards across Sonoma County.

Guest speaker Charlie Tsegeletos, Winemaker

Winemaker Charlie Tsegeletos

Charlie Tsegeletos, Winemaker

Charlie was born to be a winemaker. There was always wine in his Greek/Italian household in northern California, and his great-grandfather made wine in Guerneville in the 1930s. Charlie graduated from UC Davis in 1979 with a degree in Agricultural Science and Management/Plant Science, and honed his craft at Hacienda Wine Cellars, D’Agostini Winery, and Glen Ellen Winery. Since joining Cline Cellars in 2002, he has created legendary Zinfandels, distinctive Rhône-style wines, and Sonoma Coast Pinot Noir, Merlot and Chardonnay. Charlie loves making wines that express the unique qualities of California fruit, and their specific sense of place. His mission is the creation of wines that surprise and delight the senses. Learn more about Cline’s Winemakers here.

Guest speaker Megan Cline, Certified Sommelier

Megan Cline

Megan Cline, Certified Sommelier

Following in the footsteps of her parents, founders of Cline Cellars, Megan also fell in love with the world of wine. After graduating from UC Santa Barbara and completing her Certified Sommelier training, she returned to Sonoma to work at the family winery. For Megan, it was love at first harvest.  “I like that wine is so much more than a beverage. It’s a combination of place’s history, geography, people, food, climate and traditions.”  Learn more about Megan >

Fred Cline Winemaking

Fred Cline

Grounded in Sustainability

Cline Cellars aims to be stewards of the land, not only through natural and sustainable Green String farming methods, but through an awareness of bringing interconnected systems into harmony. Cline Cellars is proud to be Certified California Sustainable Vineyard and Winery. From grape to glass, the program acknowledges a long-term commitment to sustainable wine growing and business practices.  RSVP to get a taste!

Cline Vineyards Sheep

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Cline Cellars
Sonoma County
California

Cheers!

WineStyles.com

Cline Petaluma Gap Vineyard

Braised Short Ribs with Fine Herbs

braised short ribs

INGREDIENTS:
• 3 pounds beef short ribs
• salt and cracked pepper to taste
• ¼ cup olive oil • 2 slices bacon large dice
• 2 medium onions sliced thin
• 6 cloves of garlic sliced
• 2 cups red wine
• 2 lbs ripe tomatoes, peeled and diced (or 28 ounce can)
• 6 chives roughly chopped • 2 sprigs tarragon (save stems) chop leaves
• 3 sprigs fresh chervil (save stems) chop leaves *mix chervil tarragon and chives together and set aside
• 2 bay leaves
• ¼ cup roughly chopped parsley (save stems)
• Butchers twine

DIRECTIONS:
• Season beef ribs with salt and pepper and set aside.
• Heat the oil in a large Dutch oven over high heat. Brown all sides well then remove the ribs to a plate and brown remaining ribs.
• Pour off all but 2 tablespoon of fat in the pan. Add the bacon and cook over medium heat until it renders most of its fat but does not crisp. Add the onions and garlic and cook until soft. Stir in the wine, tomatoes, salt, and a generous grinding of black pepper. Return the ribs to the pot and bring to a simmer.
• Tie up saved herb stems with twine. Tuck them between the ribs in the braising pan. Cover the pot and reduce the heat to very low. Gently simmer until the ribs are tender enough to pierce with a fork and the meat pulls off the bone, about 2.5 to 3 hours. Alternately, if your pan is oven safe, you can braise the beef in the covered pot in a 300-degree oven.
• Take the ribs out of the sauce with tongs and transfer them to a large platter. Remove and discard the herb bundle. Skim off any visible fat on the surface of the sauce. Stir in the chopped mix of herbs and increase the heat to high. Boil the sauce until it thickens enough to coat a spoon. Stir in the parsley. Taste and season with additional salt and pepper if needed.
• Spoon the sauce over the meat and serve. © Recipe courtesy of Vintners Alliance.

FEBRUARY WINE CLUB PAIRING:

Chateau Maris Natural Selection Syrah GrenacheBold wine Style logo
Château Maris
Natural Selection
Syrah, Grenache
Languedoc, France

BOLD WINE STYLE

Robert Eden, vintner and co-owner of Château Maris, has lived in France since 1994. After traveling the world and working with renown winemakers, he began his pursuit of organic and biodynamic viticulture at Château Maris. Located within the terroir of Cru La Liviniere in the South of France, the winery is situated at the foot of the Black Mountains. Château Maris is a 79-acre estate divided into multitude of small vineyards on the hillside above the village of Laviniere, the first Cru Classe of the Minervois, in the Languedoc region. Eden’s unwavering pursuits in organic winemaking and biodynamic principles, spans over two decades, three continents and has gained world-recognition. His keen attention to environmentally conscious viticulture and top varietals of French terroir, creates wines that are reliable and a delicious choice for any dinner party with family and friends.

Winemaker Robert Eden“Notes of dark fruits, black currant. Inky purple on the glass. Full-bodied richness, beautifully integrated acidity, ripe tannin and no hard edges. It is soft with juicy tannins. Pairs well with red meat, filets or ribs.” – Robert Eden, Winemaker

Winemaker: Robert Eden
Appellation: Languedoc, France
Varietal: 70% Syrah, 30% Grenache
Analysis: 14.5% alcohol / volume
Critical Acclaim: 91 pts Wine Advocate, 2017

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

January Wine Club Pairing Recipe

Chicken Chili with Red BeansChicken and Red Bean Chili

INGREDIENTS:
• 2 pounds chicken (boneless chicken breasts or thighs, diced)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium green bell pepper (diced)
• 1 medium red bell pepper (diced)
• ½ cup onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 2 (14-ounce) cans red beans (small red beans or kidney beans)
• 1 (28-ounce) can tomatoes (diced)
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can green chili peppers (chopped, mild)
• 1 cup chicken stock (preferably unsalted)
• optional: 1 teaspoon sugar
• optional: 1/8 teaspoon ground red pepper (cayenne)
• kosher salt (to taste)
• pepper (to taste)

DIRECTIONS:
• Heat the olive oil in a 5-quart Dutch oven or kettle over high heat. Add the chicken to the hot oil and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate it until you are ready to add it back to the chili.
• Add butter to the same pan over medium heat; cook the green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
• Add the chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add the sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken back to the pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
• Ladle the chili into bowls and garnish as desired. You can top the chili with sour cream, chopped green onions, cilantro, or shredded cheese if you like. It goes great with cornbread or crackers on the side.
• Makes 8 servings. Leftovers can be refrigerated or freeze in individual airtight containers.
© Recipe courtesy of The Spruce Eats

JANUARY WINE CLUB PAIRING:

Casas del Toqui SyrahBold wine Style logo
Casas Del Toqui
Gran Toqui
Syrah
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, producing a rich harvest with balanced maturity.

Winemaker Vicente Johnson“Very intense purplish red color. Aromas of red fruits, spices, cassis, and leather. Full-bodied on the palate, with an interesting marriage of fruit and wood, it is a very complex wine. Long finish and great persistence. Serve with roast lamb and goat cheese.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Santa Barbara Syrah Pairing Recipe

TENDER LAMB CHOPS

INGREDIENTS:

• Two 1 ½-pound (8-bone) lamb racks, cut into double-cut chops
• Himalayan pink salt and freshly ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:
• Preheat the oven to 375 F.
• Season the lamb chops liberally on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
• Place a large oven-safe roasting pan over high heat and add the olive oil. Place the lamb chops in the pan, meaty-side down. Cook until golden brown, 2 minutes per side.
• Cover the pan with foil and transfer to the oven. Roast for 10 minutes for medium-rare; 20 minutes for well-done. Let the chops rest for 3 minutes before serving.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoMartellotto Winery
Santa Ynez Valley
Syrah
Santa Barbara, California

Syrah is an unsung hero in Santa Ynez. Grapes for this exquisite wine are from the forty-year old Zaca Mesa vineyard, which are the oldest Syrah vines in Santa Barbara County. Truly art in a bottle, this Syrah is bold, approachable and full of verve. Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share.

winemaker Greg Martellotto“This epic example of Syrah offers flavors of blackberry, ripe plum, dried violets, cocoa, white pepper, and fresh sage. A touch of vanilla and toasted oak balance the hedonistic finish.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal:  Syrah
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Pumpkin Ravioli November Wine Club pairing recipe

The team at WineStyles in Cedar Rapids, Iowa reviews our wine club this month, along with Beer Club and our holiday offer – Bottle Bucks Bonus cards!    If you’ve been on the fence to join our Wine Club, now is the time!  Get a $20 Bonus Card and enjoy this delicious Pumpkin Ravioli pairing recipe and Chardonnay from Martellotto Winery in Santa Barbara, California!  Happy Thanksgiving! Cheers!

Pumpkin Ravioli

pumpkin ravioliINGREDIENTS:
• 1 lb. piece pumpkin, calabaza or butternut squash, seeds and strings removed
• 1 egg yolk, lightly beaten
• 2 tbsp grated Parmigiano-Reggiano or Grana Padano cheese, plus extra for serving
• ¼ tsp freshly grated nutmeg
• ¼ tsp fine sea salt
• 1 to 2 tbsp dried bread crumbs
• 1 ¼ lb. fresh egg pasta, try this recipe, https://nyti.ms/2PkzZtp
• 5 tbsp unsalted butter, clarified
• 2 tbsp kosher salt

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.

chardonnayMartellotto Winery
Melodeon
Chardonnay
Santa Barbara, California

The fanciful name “Melodeon” is the name given to foot-pumped organs used in the 19th century. Just imagine an old west saloon with gunslingers and whisky, with a melodeon organ music in the background. Melodeon was also commonly referred to as an accordion played while draped over a musician’s thigh. As such, the music of the time played in saloons of the Barbary Coast was referred to as melodeon. This black label “Melodeon” Chardonnay is as smooth, genuine, and lyrical as its name. This melodious Chardonnay’s low alcohol is the result of picking the fruit earlier, leading to a lovely natural acidity. After 10 months in oak with limited sulfur additions, the wine was minimally filtered and bottled.

winemaker Greg Martellotto“Notes of buttered toast, baked pecans, oak and vanilla carry through into the flavors of Melodeon. Creamy and buttery with a tension and nerve like makes the lips pucker.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Sierra Madre, Santa Barbara, California
Varietal Blend:  100% Chardonnay
Analysis: 13.9% alcohol / volume, 3.36 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Soupe au Pistou

Soupe au PistouA Provençal version of minestrone, this is a hearty vegetable soup with summer vegetables, herbs and pasta. Delicious served hot or at room temperature.

INGREDIENTS:
• 1 cup dried white beans (navy or cannellini), soaked in cold water overnight and drained.
• 1-ounce of pancetta
• 1 small onion, halved
• 1 medium onion, coarsely chopped
• 4 garlic cloves, 2 whole and 2 smashed
• 1 bay leaf
• 2 quarts plus 3 cups water
• 1 tablespoon extra-virgin olive oil
• 1 small fennel bulb, cored and coarsely chopped
• 2 red potatoes (10 ounces), peeled and halved
• 4 small zucchini (1 pound), cut into ½ inch pieces
• ¾ lb green beans or Romano beans, cut ½ inch pieces
• 3 medium tomatoes-peeled, seeded and cut into ½ inch dice
• 1 table spoon unsalted butter
• 1 cup small shaped pasta, such as elbow or Ditalini
• salt and freshly ground pepper
• 1 cup Classic Pistou (see below)
• basil sprigs, for garnish

DIRECTIONS:
Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 ½ hours. Discard the pancetta, onion, garlic and bay leaf.
• Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 2 quarts of water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes. © Photo Quentin Bacon and recipe courtesy of Paula Wolfert, FoodandWine.com

Corbieres wine bottleBold wine Style logoAbbotts and Delaunay
A Tire D’Aile
Grenache, Syrah
Corbieres, France

A Tire d’Aile is a range of delectable, balanced and elegant wines from the Languedoc region’s classic appellations. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes come from three terroirs: 65% from the eastern Corbières (coastal vineyards yield grapes that lend freshness and elegance), 20% from the edge of Fitou (a terroir located further south whose grapes offer lovely aromatic richness) and 15% from the Corbières Boutenac cru which give this wine its depth. The grapes are handpicked and brought to the winery in tubs and immediately transferred to tanks without crushing or pumping. Maceration lasts 15 days. The press wine is added to the free-run wine. The wine is aged in barrels (40%) and stainless steel tanks (60%).Laurent Delaunay WineMaker

“Very intense black color. Floral nose reminiscent of violet along with fine spices (white pepper), black olive and notes of humus and tobacco. Rich and full-bodied on the palate with lovely substance and smooth tannins. Flavors of jammy fruit and baked goods on the finish.” – Laurent Delaunay, winemaker

Winemaker: Laurent Delaunay
Appellation: Languedoc, Corbieres, France
Varietal Blend:  Grenache, Syrah
Analysis: 13.5% alcohol / volume

CLASSIC PISTOU

Pistou

From the south of France, Pistou is similar to pesto sauce. It’s an olive oil based basil sauce and made by hand.

INGREDIENTS:

  • 1 tablespoon crushed garlic
  • 1 teaspoon kosher salt
  • 4 1/2 cups basil leaves, torn into pieces (2 ounces)
  • 1/4 cup coarsely grated plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)

DIRECTIONS:

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve. © Photo Quentin Bacon, recipe by Paula Wolfert of FoodandWine.com