Tag Archives: Vermentino

Château Grézan Louis Blanc Treille

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DECEMBER WINE CLUB:

Silky styleLouis-Blanc_Treille-white-Bottle-bowChâteau Grézan
Louis Blanc Treille
Vermentino, Grenache Blanc
IGP Pays d’OC
Languedoc-Roussillon, France

SILKY WINE STYLE

This wine is very floral, lively and fresh. The nose successively evokes citrus fruits—lemon and zest—and white flowers. The mouth evolves between mint and fruity notes with a very thrist-quenching mineral finish.

Varietal: 50% Vermentino, 50% Grenache Blanc
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification/Aging: Direct pressing followed by static settling. Fermentation under temperature control. 
Keeping: Drink young
Food Pairing: Seafood and fruit dessert. Will be unanimous around an aperitif.

About the Winery:
Château Grézan is more than a winery—it’s a living history of five generations dedicated to crafting wines that embody Faugères’ unique terroir. Dating back to 1877, the Cros-Pujol family’s journey began with Jules-Anatole Cros and a small Carignan vineyard worked by horse and donkey. The estate, built on ancient Roman and medieval foundations, showcases a neo-medieval architecture inspired by Carcassonne, earning it the name “Petit Carcassonne.” Today, the family combines traditional and innovative methods, from amphora aging to full-barrel fermentation, to produce sustainable wines that reflect the Mediterranean climate and shale-rich soils. With a deep respect for their land, heritage, and customers, Château Grézan offers a remarkable range of wines for every occasion. Learn more here.

Try this wine with the following recipe…

Winter-citrus-pavlova-blogWinter Citrus Pavlova

INGREDIENTS:

  • For the Pavlova:
    • 4 large egg whites, room temperature
    • ¼ teaspoon salt
    • ¼ teaspoon cream of tartar
    • 1 cup granulated sugar

  • For the toppings:

    • 1 ½ cups heavy whipping cream
    • ¼ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 2 blood oranges, peeled with a knife and cut into circles
    • 1 navel orange, peeled with a knife and cut into circles
    • 1 cara cara orange, peeled with a knife and cut into circles
    • 2 tablespoons pistachios, roughly chopped
    • a few tablespoons balsamic glaze (optional)

DIRECTIONS:

  1. Preheat oven to 180°F.
  2. Using a pencil, draw the outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
  3. In a larger bowl, using a mixer on high speed, beat the egg whites until foamy. Add in salt and cream of tartar. Beat on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then continue to beat until hard peaks form.
  4. Spoon the meringue onto the parchment paper and, using the back of a large spoon, push the meringue so it spreads out to the 8-inch circle you outlined with the cake pan. Using the spoon, create a large well in the center of the meringue. The center should be about ½ inch tall and the outside should be about 1 ½ inches.
  5. Bake in the oven for 1 hour and 15 minutes, then turn off heat and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
  6. While the meringue is cooling, whip up the topping. In a stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Spread over the meringue, then top with citrus, pistachios, and balsamic glaze.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of Broma Bakery.

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Broken Earth Limited Release Vermentino

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Grilled-Romaine-Caesar-Family-Style-FoodGrilled Romaine Lettuce Caesar Salad

INGREDIENTS:

 Caesar salad dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 grated garlic clove
  • 2–3 oil-packed anchovies finely chopped
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground pepper

Romaine Salad:

  • 2 heads romaine lettuce hearts
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • ¼ cup grated Parmesan cheese

DIRECTIONS:

  • For the Dressing: Combine all ingredients for the dressing in a bowl. Whisk together until smooth and combined. Alternatively, place the ingredients in a blender or food processor and blend, or place in a lidded jar and shake well. The dressing can be made up to 5 days ahead. Store refrigerated.
  • Make the Salad: Trim a slim piece off the stem end of each romaine head — be sure to keep the stem intact. Remove any outer leaves that are damaged or discolored.
  • Cut each romaine heart in half.
  • Drizzle olive oil over the cut sides of the lettuce, or use a pastry brush. Don’t be shy about the quantity of oil — it adds flavor, color and helps the lettuce to release from the hot pan. Sprinkle some salt and black pepper over the cut sides.
  • Place a large 12-inch skillet (non-stick or cast iron) over medium-heat heat. When a drop of water sizzles in the pan, add the romaine hearts, cut-side down. Cook until the lettuce is browned and smells pleasantly nutty, 3-5 minutes.
  • Using tongs, gently transfer the romaine halves to a serving platter. Drizzle some of the dressing generously over the lettuce and sprinkle with the cheese. Serve the salad with a knife and fork, with the remaining dressing on the side.

© Recipe and Photo courtesy of Family Style Food. All rights reserved.

AUGUST WINE CLUB:

Crisp Wine StyleLR_20_Vermentino_BottleBroken Earth Winery
Vermentino 2020
Limited Release
Paso Robles, California

CRISP WINE STYLE

The release of this wine has been met with great acclaim, including a 93 point (and Editor’s Choice) rating in Wine Enthusiast. A great drink on its own, it also pairs wonderfully with many types of foods. For those who enjoy sardines, this is a real surprise.

WINE DETAILS:

  • Varietals: Vermentino
  • Analysis: 13.64% alcohol / volume
  • pH: 3.36
  • Residual Sugar: 2.0 g/l
  • Total Acid: 5.9 g/l
  • Harvest Date: September 2020
  • Bottling Date: May 2021
  • Awards: 93 points – Wine Enthusiast , 2020

WINEMAKING NOTES:
California Certified Sustainable logo“It is considered that Vermentino found its origins in Italy, confirmed recently by DNA Typing. It is prevalent in the region of Liguria but has gained much prominence on the island of Sardinia and more recently Tuscany. Vermentino has started to emerge in new world producers from Australia and California. The variety’s ability to adapt to a range of climates has great appeal and it certainly has found a home in the Paso Robles region.

Our Estate Vermentino Block 3F was planted in 2012 and the 5.02 acres has 10’ x 5’ spacings and utilizes a simple vertical shoot positioning (VSP) canopy. The variety enjoys the warmth of the region and typically ripens early, usually producing wines around 13 – 13.5% alcohol. The 2020 Vermentino was harvested at 24.1 Brix and underwent an extended ferment at a controlled, quite low temperature of 60ºF.

The cooler ferment guarantees the retention of the more subtle aromas and flavors that are typically absent in warmer conditions in the cellar. This wine has exhibited the greatest depth and complexity so far and its amazing texture shows how versatile the variety can be. Starting with lifted citrus – like aromas, the prettier characters emerge as the wine opens up. Hints of orange peel, elderflower and green melons lead into an equally enticing palate. Great length of flavor, bright acidity and the tiniest hint of skins at the finish exemplify the ‘complete’ wine.

The wine is produced using reductive techniques, employing the only totally inert gas membrane press in the USA at the time. Oak is not used to ensure freshness is maintained and the fruit harmony is not disrupted.” – Winemaker, Chris Cameron

Information © Broken Earth Winery – All Rights Reserved.

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Roasted Pumpkin & Feta Frittata Pairing Recipe

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WC_Nov_2014_Olianas

Roasted Pumpkin & Feta Frittata

pumpkin-frittataINGREDIENTS:
•  2 tablespoons vegetable oil
•  1 small onion, diced
•  6 oz. pumpkin (butternut squash), cut into 1/2 dices
•  6 medium eggs
•  1/2 cup milk
•  4 oz feta, crumbled
•  1 teaspoon dried oregano
•  1/2 teaspoon dried marjoram
•  salt & pepper to taste

DIRECTIONS:
Heat oil in an ovenproof pan.  Add onion and pumpkin and cook for 2 minutes.  Place the pan in the oven and cook for 10 minutes.

Beat eggs and milk.  Stir in the cheese, herbs, salt & pepper.

Lift the pan from the oven and pour over the egg mixture. Cook for 4-5 minutes on stove top until eggs start to solidify.

Take the pan back to the oven to finish cooking, about 10-15 minutes.  Remove from the oven and let sit for 5 minutes before slicing to serve warm.  Recipe courtesy of Peter Howard and Gallo winery.

Olianas_Vermentino_NV_webcrispOlianas
Vermentino
Vermentino di Sardegna DOC, Italy

It was 2000, the dawn of a new millennium and dawn of Olianas in the heart of Sarcidano, north of Caglirair, Italy.  Olianas’ bio-integral philosophy involves the utmost respect for grapevines and soils.  The use of herbicides, chemical fertilizers and synthetic products for pest management of the plant is banned. The use of tracked or rubber-tired vehicles is limited, as they involve excessive soil compaction; instead they favor the use of animals, including horses. The harvest is strictly manual, with selection of the grapes in the field. The management of soil fertility is through organic fertilization and green manures.  A straw yellow color, this Vermentino has strong aromas and orange blossom floral notes. In the mouth it is fresh, fruity and elegant.

Casadei-winemaker“Intense and clean notes of grapefruit and citrus with hints of spice and bread crust.  On the palate is refreshing and quite round with a very pleasant finish.  Perfect as aperitif and with dishes based on fish.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Vermentino di Sardegna DOC, Italy
Varietal:  Vermentino
Analysis: 13% alc/vol
Aging: Partially aged in small barrels for six months, the rest refined in stainless steel for same period.

Villa Barbi Orvieto Pairing Recipe

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Pasta with Artichoke Hearts, Capers and Sun-Dried Tomatoes

Chicken Florentine Artichoke BakeINGREDIENTS:

• 1 pound pasta of your choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large clove of garlic, minced
• 1 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1/4 cup finely sliced sun-dried tomatoes (packed in oil or dried are both fine)
• 1 (15 or 16 ounce) jar artichoke hearts, drained
• 1/4 cup drained capers
• Lots of freshly grated Parmesan cheese

DIRECTIONS:

Put on water to boil in order to cook the pasta.

While the water is boiling, heat the olive oil and butter in a large skillet over medium-high heat. Lightly cook the garlic until very fragrant (don’t let the garlic burn or your sauce will be bitter). De-glaze the pan with the white wine. Add the chicken stock, and the sun-dried tomatoes. Let the mixture cook down until reduced by about half. Add the artichoke hearts and capers. Cook about a minute more (enough to warm up the newly added ingredients.) Set aside.

Cook the pasta, and when it is finished, drain it and add the sauce immediately. Toss the mixture together and serve. Garnish each serving very generously with lots of freshly grated Parmesan cheese.  Serves 4-6.

Villa_Barbi_Ovieto_BiancoVilla Barbi Orvieto Classico DOC
crispUmbria, Italy

A vibrant straw color.  Highly aromatic with white fruits, citrus and a hint of almonds. Round yet clean on the palate with bright acidity and a slight bitter almond note on the finish. This wine has excellent balance and beauty. Villa Barbi Bianco expresses the Orvieto tradition at its finest as upheld by Decugnano dei Barbi. It is a fresh wine, fine on the palate and harmonic.

Winemaker: Riccardo Cotarella
Appellation: Orvieto Classico Zone, Umbria, Italy
Varietal Blend:  Grechetto, Procanico, Vermentino, Sauvignon Blanc
Analysis: 12.5% alc/vol