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Raised by Wolves 777 Chardonnay

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Delicious,Fish,Cakes,With,Dill,Closeup,In,A,Pan,OnMaryland Crab Cakes with Tartar Sauce

INGREDIENTS:

  • For the Crab Cakes:
    • 2 large eggs
    • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
    • 1-1/2 teaspoons Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Old Bay seasoning
    • 1/4 teaspoon salt
    • 1/4 cup finely diced celery, from one stalk
    • 2 tablespoons finely chopped fresh parsley
    • 1 pound lump crab meat (see note below)
    • 1/2 cup panko
    • Vegetable or canola oil, for cooking
  • For the Quick Tartar Sauce:
    • 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
    • 1-1/2 tablespoons sweet pickle relish
    • 1 teaspoon Dijon mustard
    • 1 tablespoon minced red onion
    • 1-2 tablespoons lemon juice, to taste
    • Salt and freshly ground black pepper, to taste

DIRECTIONS:

For the Crab Cakes:

  1. Line a baking sheet with aluminum foil for easy clean-up.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

For the Quick Tartar Sauce: In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

© Recipe courtesy of Jenn Segal of Once Upon a Chef.

JANUARY WINE CLUB:

Rich WineStylesRaised-By-Wolves-777-Chardonnay-wine-bottleRaised by Wolves
777 Chardonnay
Piekenierskloof, South Africa

RICH WINE STYLE

The Cape is generally regarded as a hot viticultural region. Fortunately, there are some cool mesoclimates to be found close to the ocean or at higher altitudes. With high altitude generally comes a more continental climate, and so it is with this Piekenierskloof Chardonnay, grown between 700 and 800 meters above sea level on the Sandveld plateau bordering the Olifants river.

The 777 Chardonnay is whole bunch pressed, settled overnight without the use of enzymes, and then racked straight to barrel for uninoculated fermentation.

After maturing for 9 months in 228L Burgundian pieces, the Chardonnay was cleanly racked and bottled.

Appellation: Western Cape, Citrusdal Mountain, Olifants River Valley, Piekenierskloof Ward
Varietal: 100% Chardonnay
Analysis: 13.69% alcohol / volume
Residual Sugar: 2.1 g/L
VA: 0.54 g/L
pH: 3.33
TA: 5.3 g/L
SO₂: 13/72 ppm
Bottled: 8/10/2018
Grower: Shelley Sandell

Raised by WolvesABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Adam Mason, leading Wine Industry Specialist. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape. He has showcased how interesting and rare the Cape’s vineyards can be; these small batch, experimental wines have transformed the Cape into one of the more dynamic regions in the world. 

 

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Raised by Wolves Old School Red Blend

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Pizza

Photo Credit: Copyright Anson Smart

Pizza Vesuvio with the Works

INGREDIENTS:

  • 1/2 cup frozen artichoke hearts, thawed, sliced
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound pizza dough, thawed if frozen
  • All-purpose flour, for dusting
  • 1/2 cup fresh ricotta (4 ounces)
  • 3/4 pound fresh mozzarella, cut into 1-inch cubes
  • 2 ounces thinly sliced baked ham, cut into 1-inch strips
  • 2 ounces salami, cut into 1-inch strips
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons marinara sauce
  • 2 large cremini mushrooms, sliced 1/4 inch thick
  • 4 pitted olives, sliced 1/4 inch thick

DIRECTIONS:

  1. Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
  2. On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
  3. Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
  4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.

© Recipe courtesy of Francis Ford Coppola from Food & Wine.

JANUARY WINE CLUB:

Bold wine Style logoRaised by Wolves Cinsaut Cabernet SauvignonRaised by Wolves
Old School
Cinsaut Cabernet Sauvignon
Stellenbosch, South Africa

BOLD WINE STYLE

Having enjoyed many old South African Cabernet Sauvignons from the 1960’s and 1970’s, Adam Mason was enthralled to discover that many of these old gems contained far greater percentages of Cinsaut than Cabernet Sauvignon, reflecting the actual plantings of both varieties at the time. Using possibly the oldest producing Cinsaut vineyard in Stellenbosch (planted in 1965) and Bonniemile Cabernet planted in the 1980’s, Adam attempted to pay homage to this uniquely South African story. Vinification of both varieties was carried out in separate concrete ‘kuipe’ before transferring to barrels for 18 months maturation.

Appellation: Stellenbosch, South Africa
Varietal: 2/3 Rustenhof Cinsaut, 1/3 Bonniemile Cabernet Sauvignon
Analysis: 12.81% alcohol / volume
Residual Sugar: 1.8 g/L
VA: 0.79 g/L
pH: 3.66
TA: 5.3 g/L
SO₂: 5/65 ppm
Bottled: 10/18/2019
Growers:

  • Rustenhof: Pieter Bredell
  • Bonniemile: Deon Joubert

Raised by WolvesABOUT RAISED BY WOLVES:
Raised by Wolves offers exceptional wines with excellent values. Made as a project by Wine Industry Specialist, Adam Mason, Adam says the name is a parody of the constant one-upmanship between winemakers. He mocks other winemakers’ statements of ‘my wine is single vineyard!’, or ‘Yeah, well my wine is naturally fermented…’, and ‘Oh yeah, well my wine is hand sorted by berry.’, by saying “My wines are all of the above, and I was raised by wolves.” – Adam Mason. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the Cape, showcasing how interesting and rare the Cape’s vineyards can be. 

 

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January Wine Club Pairing Recipe

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Filet MignonPan-Seared Filet Mignon

INGREDIENTS:

  • 4 (10 ounce) thick tenderloin beef fillets (roughly 2 inches thick)
  • 2–3 tablespoons butter
  • salt and pepper to taste
  • Garlic & Herb Butter
    • ½ stick of butter
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh tarragon
    • ½ tablespoon minced garlic

DIRECTIONS:

  • FOR THE HERB BUTTER:
    • Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  • FOR THE FILLETS:
    • Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
    • Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your fillets a nice seared edge.
    • Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove fillets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

© Recipe courtesy of Shawn Williams from Kitchen Swagger.

JANUARY WINE CLUB:

Raised-By-Wolves-Bonniemile-Cabernet-Sauvignon-wine-bottleBold wine Style logoRaised by Wolves
Bonniemile Cabernet Sauvignon
Stellenbosch, South Africa

BOLD WINE STYLE

The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0.89 hectares of land, and is planted to just 3100 vines.

The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s great terrain for Cabernet Sauvignon.

Vinified in traditional open-topped concrete fermentation tanks and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.

Varietal: 100% Cabernet Sauvignon
Analysis: 13.09% alcohol / volume
Residual Sugar: 1.7 g/L
VA: 0.64 g/L
pH: 3.74
TA: 5.3 g/L
SO₂: 6/49 ppm
Bottled: 10/19/2018
Grower: Deon Joubert
 
Raised by Wolves
ABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Wine Industry Specialist, Adam Mason. Adam says the name came to mock the one-upmanship between winemakers, explaining his wines are all naturally fermented, single vineyard, and hand sorted but yet he was “raised by wolves”. His wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape, showcasing how interesting and rare the Cape’s vineyards can be. Adam’s work with small batch, experimental wines has transformed the Cape into one of the more dynamic regions in the world. 
 

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 >

 
 
 

 

December Sweet Club Iowa

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Sweet Wine Clubpiquitos moscato sweet wine clubPiquitos
Moscato
D.O. Valencia, Spain

NECTAR WINE STYLE

A fizzy moscato dedicated to wine lovers without complexes looking for fun and to get a party started.

This Moscato is bright lemon-gold in color with a light pearliness in its appearance. The nose is clean and youthful with heavy floral and fruity notes of mandarin peel, honeysuckle and sweet orange blossom. The palate has a sweetness that coats the mouth, then refreshes itself with the airy bubbles. It is luscious and harmoniously balanced.

Analysis: 11% alcohol / volume
Varietal: 100% Moscatel
TA: 5.47 g/L
pH: 3.23
RS: 51.2 g/L
V. Acidity: 0.15 g/L
Region: D.O. Valencia, Spain
Vineyard: Valley Valentino & Alto Turia in the heart of Valencia
Age of Vines: 15-20 year-old vines
Yield: 50 hl/ha
Altitude: 200-650 m.
Climate: Warm Mediterranean
Harvest: First fortnight of September
Vinification: Cold Maceration
Fermentation: 53.6-60.8ºF
Aging: Stainless Steel

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an aged cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY: 
Piquitos is intended to mean “little kisses” in Spanish, as their wines are designed to share their love. Sourced from sunny Mediterranean Coast in Valencia, Spain, Piquitos is made by the team from Hammeken Cellars – an innovative producer and exporter of Spanish wines. Their philosophy is to gather the best local grapes and traditions in Spain and pair those with the “New World” winemaking techniques and styles to produce high quality, fruit forward and fresh wines. Learn more about their company here.

Tintero moscato wineCantine Elvio Tintero
Moscato d’Asti ‘Sori Gramella’
Piedmont, Italy

NECTAR WINE STYLE

Delightfully fizzy and slightly sweet, an irresistible combination.

The third generation Tintero family continues the traditions of winemaking in Gramella. “Sori” in Piedmontese indicates the south-facing slope of a hill, that pampers the grapes with 20% more sunshine. Cantine Elvio Tintero are the only producers to sustainable farm and commercially bottle from this striking single-vineyard, limestone amphitheater. Vines were planted in the late 1980’s. Grapes are harvested and pressed, then kept at low temperatures in stainless steel tanks to provide the freshest wine possible.

Analysis: 7% alcohol / volume
Varietal: Moscato
Appellation: Moscato d’Asti, Langhe
RS: 110 g/L
Vine Age: Average 30 years
Soil Type: Clay, limestone with rocks
Vineyard Area: 25 hectares
Producer: Marco Tintero
Founded: 1900
Annual Production: 41,000 cases
Farming: Sustainable

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

ABOUT THE WINERY:
The winery’s legacy began in 1900 when a Frenchman named Pierre Tintero set out to Piedmont in search of work. Here, he found a job helping a widow, Rosina Cortese with her small estate, and just a few years later the couple fell in love, married and continued to grow their estate. Passed down from generation to generation, the family eventually took over the adjacent vineyard plots and began growing a small production of Moscato. It wasn’t until 1980, when grandson, Elvio, began experimenting with frizzante wine production, allowing the family to take advantage of the grape’s special affinity to the local terroir. Today, Elvio help’s his son and daughter-in-law run the estate producing fresh, easy and fun wines to drink with friends. Learn more about their story here.

Sweet ClubLove the Sweet life?
“Wine” not try our Sweet Club! 

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Maison Louis Latour Pinot Noir Les Pierres Dorées

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Rack of LambGarlic-Crusted Roast Rack of Lamb

INGREDIENTS:

  • 1 head of garlic (cloves peeled)
  • ¼ cup rosemary leaves
  • ¼ cup extra-virgin olive oil
  • 2 racks of lamb, frenched (2 pounds each)
  • salt and freshly ground pepper

DIRECTIONS:

  1. In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
  2. Preheat the oven to 450°F. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
  3. Carve the racks in between the rib bones and transfer to plates. Serve right away.

© Recipe courtesy of Kenny Rochford from Food & Wine.

DECEMBER WINE CLUB:

pinot noir les pierres dorees
Louis Latour
Pinot Noir Les Pierres Dorées
Burgundy, France

MELLOW WINE STYLE

The Les Pierres Dorées Pinot Noir has an intense, bright red color with red-garnet hues. On the nose, there are notes of flowers, red berries and soft spices. On the palate, it is round and full-bodied. It has a great deal of freshness with long under notes of black fruits.

Varietal: Pinot Noir
Analysis: 13-13.2% alcohol / volume
Region: Beaujolais, France
Village: Les Pierres Dorées
Appellation: Burgundy
Average Vine Age: 7 years
Soil: Clay and limestone with Iron-oxide
Harvest: Mechanical
Fermentation: Traditional in open vats
Aging: 10 to 12 months aging in stainless steel vats and oak barrels
Barrels: Louis Latour cooperage, French oak, medium toasted
Cellaring Potential: 5-7 years
Serving Temperature: 57.2-60.8ºF
Food Pairing: Rack of lamb, quail with grapes, red tuna tartare, sea bass, goat cheese, red fruit soup
Critical Acclaim: James Suckling 2018, 89 pts

WINERY NOTES:
Maison Louis Latour once again exports its Burgundian know-how outside of the Côte d’Or. After the great successes of Ardèche and Var, they decided to repeat the experience in the heart of Beaujolais with the planting of 20 hectares of Pinot Noir. The calcareous soil rich in iron oxide gives a very particular ochre color, and the high altitude contribute to produce a surprising wine which associates richness and freshness with a beautiful aromatic complexity. This region offers beautiful argilo-calcareous soils, the plots selected by Maison Louis Latour form two islands and are situated on the villages of Morancé and Theizé. With a continental moderate climate, vineyards benefit from an ideal period of sunshine but the temperatures are relatively fresh due to an elevation between 280 and 400 meters.

ABOUT MAISON LOUIS LATOUR:
Founded in 1797, Maison Louis Latour has been apart of Burgundian history for more than two centuries. Authentic and independent, the winery is now run by the 11th generation of the founding family. The family is determined to preserve the winery’s unique heritage. Today, the Latour’s family Domaine spreads over 50 hectares of exceptional vineyards. Learn more about their history here.

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December Wine Club Pairing Recipe

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Skillet Cranberry Roasted Chicken and Potatoes

INGREDIENTS:

  • 4 skin-on chicken breasts or thighs
  • 1/4 cup olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 cloves garlic, minced or grated
  • zest + juice of 1/2 lemon
  • kosher salt and pepper
  • 1 pound baby potatoes, halved
  • 3 carrots, chopped
  • 1 cup white wine or chicken broth
  • 1 1/2 cups fresh cranberries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic

DIRECTIONS:

  • Preheat the oven to 425°F.
  • Rub the chicken with 2 tablespoons olive oil, the thyme, rosemary, garlic and lemon zest. Season with salt and pepper.
  • Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add the chicken, skin side down, and sear until golden, about 5 minutes. Flip and cook 5 minutes more. Remove the chicken from the skillet. Add 2 tablespoons butter, the potatoes, carrots, and a pinch each of salt and pepper. Cook, stirring often, until slightly softened, about 5 minutes. Pour in the wine, deglazing the pan and scraping up any browned bits off the bottom. Simmer the wine for 5 minutes or until reduced slightly. Remove from the heat and nestle the chicken into the potatoes. Add the lemon juice.
  • In a small bowl, toss together the cranberries, brown sugar and balsamic vinegar. Sprinkle the cranberries over the chicken. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through and the potatoes are tender. Plate the chicken and potatoes and drizzle with the sauce left in the pan. EAT!

© Recipe courtesy of Tieghan Gerard from Half Baked Harvest.

DECEMBER WINE CLUB:

fleurie chateau des dorees wine bottleHenry Fessy
Fleurie Château des Labourons
Burgundy, France

MELLOW WINE STYLE

Ruby red in color with light hints of purple, the nose has intense flavors of blackberry and blackcurrant. On the palate, the Fleurie “Château des Labourons” is concentrated, with supple and silky tannins. It has a beautiful finish with slightly peppery and violet notes.
 
Château des Labourons dominates the beautiful hillsides of the Fleurie appellation. It is located three kilometers further up the hill from the hamlet of Les Labourons. The combination of the altitude, slope, exposure and quality of the soil have created a promising terroir in the heart of the Fleurie Cru. Château des Labourons’ current architecture dates from the 19th century. It was rebuilt from ashes after a devastating fire, but still retains some of its original architectural character. This Château has a long history, over five generations of the “de Lescure” family, and it was already producing wine by the 18th century.
 
Varietal: 100% Gamay
Analysis: 13.5% alcohol / volume
Appellation: Beaujolais, France
Soil Composition: Igneous rock – mainly pale pink granite that breaks down into coarse “blockfields”
Harvest: Manual
Average Vine Age: 40 Years
Pruning: Gobelet
Density of Vines: 10,000 vines/ha
Critical Acclaim: 
  • James Suckling – February 2017 – 92 pts
  • Wine Spectator – July 2017 – 88 pts
  • Wine Enthusiast – May 2017 – 88 pts
  • Jancis Robinson – UK – January 2017 – 16.5 pts
  • Guide Bettane & Desseauve – Septembre 2016 – 14 pts
  • Concours Général Agricole – Février 2016 – Médaille d’Or
Suggested Food Pairings: Roasted chicken, grilled meats and cheese
Serving Temperature: 57.2-59°F
Winemaking: The château selects the best grapes, then carries out non-carbonic vinification in open vats. Afterwards, the grapes go through pneumatic pressing and fermentation, the wine is matured in old oak tuns before bottling.
 
ABOUT HENRY FESSY:
The Fessy Family has been based in the heart of the Brouilly appellation since 1888. They have purchased parcels of vineyards in most of the Crus and Beaujolais-Villages over the years, creating an enviable domaine of nearly 70 hectares of vineyards. Their philosophy is to work with sensitivity and intelligence to produce highly characterful wines with little to no intervention. Learn more about the winery here.
 
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy
© Photo by Henry Fessy

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Maison Simonnet-Febvre Chablis Premier Cru Vaillons

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GougèresGougères

INGREDIENTS:

  • 6 tablespoons (¾ stick) unsalted butter, cut into pieces
  • ¾ teaspoon kosher salt
  • pinch of nutmeg
  • 1¼ cups all-purpose flour
  • 4 large eggs
  • 6 ounces (1½ cups) grated Comté cheese or Gruyère
  • ½ teaspoon freshly ground black pepper
  • 1 large egg yolk

DIRECTIONS:

  1. Preheat oven to 400°F. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
  2. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
  3. Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
  4. Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
  5. NOTE: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.

© Recipe courtesy of Mimi Thorisson of Bon Appétit.

DECEMBER WINE CLUB:

chablis premier cru vaillonsMaison Simonnet-Febvre
Chablis Premier Cru “Vaillons”
Burgundy, France

SILKY WINE STYLE

The Chablis Premier Cru “Vaillons” has notes of citrus and white flowers. The mouth is long and complex with a pronounced, lingering mineral finish.

Varietal: 100% Chardonnay
Analysis: 13% alcohol / volume
Appellation: Premier Cru
Soil: Kimmeridgian marl & limestone
Vinification: Stainless steel tanks between 62.6-69.8°F
Aging: 12 months in stainless steel, on lees; then 4-5 years
Average Age of the Vines: 35 years
Yield: 58 hl/ha
Serving Temperature: 50-53.6°F

ABOUT THE VINEYARD:
This vineyard is situated on the left bank of the Serein river, and has an ideal southwesterly aspect. The soils of the left bank are less clay-like than those of the right bank. This wine is one of the most highly-rated left-bank Chablis from Maison Simonnet-Febvre.

ABOUT MAISON SIMONNET-FEBVRE:
Founded in 1840, Maison Simonnet-Febvre has become one of the oldest traditional Chablis wineries in the area. Originally named Febvre-Forgeot, after founder, Jean Febvre, married the daughter of a broker named Forgeot. In 1894, after the death of Jean Febvre, his daughter Melanie took over the company with her husband, Amedee Simonnet, and so, the company changed to benefit the person who would take the reins. Over the years, the winery continued to grow as it has been passed down from generation to generation. Learn more about their family winery here.

© Photo Simonnet-Febvre
© Photo Simonnet-Febvre
© Photo Simonnet-Febvre
© Photo Simonnet-Febvre

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November Premium Wine Club

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Robert-Mondavi-Cab-FrancBold wine Style logoRobert Mondavi Winery
Oakville Cabernet Franc 2018
Napa Valley, California

BOLD WINE STYLE

The Oakville Cabernet Franc is a complex wine with notes of black currant, black plum, and unsweetened cocoa on the nose. On the palate, there are flavors of juicy blackberries, savory herbs and fresh tobacco. 

Analysis: 14.5% alcohol / volume
Varietal: 80% Cabernet Franc, 20% Cabernet Sauvignon
Appellation: Oakville District, Napa Valley, California
Food Pairing: Pair with robust meats and complex vegetables

HARVEST:
The grapes selected for the Oakville Cabernet Franc are grown on low fertility, well-drained soils with optimal sun exposure; this allows the winery to yield great fruit maturity and aromatics which Cabernet Franc is prized for.

ABOUT ROBERT MONDAVI WINERY:
Robert Mondavi built his winery in Northern California in 1966, planting Cabernet Sauvignon, Cabernet Franc and other key grape varieties to create some of the world’s finest wine. Today, Robert Mondavi Winery produces critically acclaimed, top-rated, world-class wines adored by industry experts, master sommeliers and consumers alike. Additionally, they are a Napa Green Certified winery and partnered with Napa County Resource Conservation District, creating the Napa Sustainable Winegrowing Group (NSWG). Learn more about the winery and their vineyards here.

Bold wine Style logobrowne-family-vineyards-cabernet-sauvignonBrowne Family Vineyards
Cabernet Sauvignon 2017
Columbia Valley, Washington

BOLD WINE STYLE

“Beautiful aromas of toasted oak with foxy grape and black fruit notes lead into flavors of dates, huckleberries and black cherries. Bold tannins stick to the palate leaving a lingering finish of licorice and berry compote. This full-bodied Cabernet Sauvignon pairs perfectly with wild game like elk or venison and earthy wild mushrooms.” – Winemaker, John Freeman

Analysis: 14.91% alcohol / volume
Varietal: 96% Cabernet Sauvignon, 4% Petit Verdot
Appellation: Columbia Valley AVA
TA: 5.5 g/l
pH: 3.89
Aged: 21 months
Harvest Date: October 5th-November 1st, 2017

HARVEST:
The 2017 harvest was far more normal than the warmer and larger than average harvests from 2012-2016. A rainy spring led to a dry, warm summer, making for excellent fruit development in the Browne Family Vineyards. By the time of harvest, their fruit showed phenolic ripeness with balanced sugar, acids and tannins in the fruit skins. 

ABOUT BROWNE FAMILY VINEYARDS:
Browne Family Vineyards is a family-owned and operated winery located in the heart of Walla Walla, Washington and throughout the Columbia Valley AVA. Inspired by William Bitner Browne, the late grandfather of their proprietor, Andrew Browne, the winery continues to be committed to producing world-class wines with cellar-worthy vintages that stand the test of time. Learn more about the family winery and vineyard here.

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November Sweet Club Iowa

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Sweet Wine Clubmeneres-rubyPorto Menéres
Porto Fine Ruby
Douro, Portugal

NECTAR WINE STYLE

The Porto Fine Ruby wine is rich and full bodied with notes of red fruit, such as plums and raspberry.

Analysis: 19.5% alcohol / volume
Varietal: Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
TA: 3.7 g/l
Residual Sugar: 100 g/l
pH: 3.79
VA: 0.4
Vintage: NV
Wine Type: Ruby Port DOC
Origin: Portugal
Appellation: Douro, Portugal
Elaboration: Handpicked in small bins. Stainless steel fermentation. Aged in large oak casks.
Production: 500 cases
Winemaker: Alvaro Van Zeller

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section pair well with an herbal cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION:
Grapes are sourced for the company estates of Quinta do Saião (220 acres) and Quinta de Zom (200 acres). The grapes are hand cut, harvested in baskets and delivered to the Quinta to be sorted and crusted with the stems. Prior to fermentation, they are cold macerated for a full day, then fermented with native yeasts in open top stainless steel vats under temperature control until about half of the grapes’ nature sugar is consumed. The fermenting wine is drained off its skins and stems when it reaches about 100-120 g/l of residual sugar; it is then fortified with a fine, 150 proof grape brandy from Spain. After the harvest, the wine stays at the adega (or winery), in the Douro. Here, it is left to settle until the following spring before it is taken to the lodges at the Vila Nova de Gaia (next to the Atlantic coast and Porto) where it is matured, blended and bottled. The Menéres Ruby Port is a blend of selected young ports matured in large oak vats (or “tonels”) keeping a young fruit character.

Sweet Wine Clubmeneres-tawnyPorto Menéres
Porto Fine Tawny
Douro, Portugal

NECTAR WINE STYLE

Small oak barrel aging has lent the Porto Fine Tawny to have a softened mellow texture with an intense complex nose. This softness complements the raisiny fruity flavors.

Analysis: 19.5% alcohol / volume
Varietal: Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
TA: 3.5 g/l
Residual Sugar: 106 g/l
pH: 3.68
VA: 0.2
Vintage: NV
Wine Type: Fine Tawny Port DOC
Origin: Portugal
Appellation: Douro, Portugal
Elaboration: Handpicked in small bins. Stainless steel fermentation. Aged in large oak casks.
Production: 500 cases
Winemaker: Alvaro Van Zeller
Critical Acclaims: 95 pts, Wine & Spirits

WineStyles Wine and Cheese Pairing: Sweet wines from our ‘Nectar’ section also pair well with an aged cheese. Learn more about our wine and cheese pairings here.

HARVEST AND PRODUCTION:
The Tawny Port follows the exact same harvest and production steps as the Menéres Ruby Port. The one key difference is that the Tawny Port is made of a selection of aged ports from small oak barrels, blended to obtain the house style before it is bottled.

ABOUT THE WINERY:
Fernando Van Zeller owns and operates both the largest and fastest growing independent Port companies in Portugal today. The family operated company comes from 14 uninterrupted generations in the Port trade, making them the longest continual run family in the region. The company in its current form was created when the family sold Quinta Do Noval in the 1990s, a transaction made to gain additional funds to expand the estate vineyard holdings and to maintain/expand the library stocks the Van Zeller family has long been associated with. During this sale, the Van Zeller family was able to hold onto thousands of barrels of aged wine, making them the deepest and most sought-after stocks of aged tawny in Portugal. Today, Menéres is one of the four Port brands this independent firm produces, named after their family ancestor, Arnaldo Menéres. The Menéres house specializes in 20 Year Tawny, 40 Year Tawny, and heirloom Colheitas. It is the highest quality line of Port that the Van Zeller family produces. The wines are classic in style, complex and true to character. 

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Estate Cellars Chardonnay

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Haricots Verts Amandine (French-Style Green Beans with Almonds) Recipe

French Green Beans with Almonds
INGREDIENTS:

  • Kosher salt
  • 1 pound (450g) green beans, trimmed
  • 3 tablespoons (about 35g) unsalted butter
  • 3 ounces (85g) slivered almonds
  • 2 medium cloves garlic, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 ½ tablespoons (25ml) juice from 1 lemon
  • Freshly ground black pepper

DIRECTIONS:

  1. Blanch the beans. Bring a large pot of salted water to a boil and prepare an ice bath. Add green beans to boiling water and cook until tender-crisp, about 3 minutes. Transfer to ice bath using a wire mesh spider or tongs. Allow to chill completely, then drain and dry thoroughly with kitchen towels or paper towels.
  2. In a medium skillet, heat butter and almonds over medium-low heat and cook, stirring frequently, until almonds are deeply browned and nutty, about 5 minutes. Add garlic and shallot and cook, stirring, until lightly browned, about 2 minutes longer. Add lemon juice, along with a tablespoon or two of water. Increase heat to high and stir and shake pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it’s still watery, continue to simmer and shake. If it looks greasy, add another tablespoon of water to re-emulsify. When sauce is ready, remove from heat and season to taste with salt and pepper.
  3. Add beans to pan with sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Serve immediately.

© Recipe courtesy of J. Kenji López-Alt from Serious Eats.

NOVEMBER WINE CLUB:

Rich WineStylesEstate-Cellars-Chardonnay (1)Estate Cellars
2019 Chardonnay
Central Coast, California

RICH WINE STYLE

The Estate Cellars Chardonnay is sourced from premium vineyards spread throughout the iconic growing region.  Known primarily for its Chardonnay and Pinot Noir production, Monterey County is the ideal growing region for ultra-premium wine grapes. The appellation is vast and spreads from the edges of the Pacific Ocean to the warmth of the Salinas and Santa Clara Valleys.  The grapes sourced for this wine come from a mix of coastal climates to warm valley floors, giving it the complexity that shows through in the final product. Cool coastal grapes provide bright acidity and mineral notes, coupled with the extravagant citrus and melon notes from the warm valley fruit. The Clos LaChance Chardonnay is a true representation of one of the premier Chardonnay growing regions in the world.

TASTING NOTES:
The Estate Cellars Chardonnay is medium straw/golden in color. It has soft tannins with moderate acidity and a long finish. On the nose, there are notes of lemon merengue, green apple, and melon; while the palate highlights flavors of guava, vanilla bean, caramel, and light oak. 

Varietal: 100% Chardonnay
Appellation: Central Coast, California
Analysis: 13.5% alcohol / volume
Aged: 14 Months on 20% new French oak, 80% neutral French oak
Harvest Date: Sept. 29 – Oct. 3
Average Brix at Harvest: 23.5
pH: 3.61
TA: 0.65
Sugar: 0.06 g/L
Food Pairings: Lobster, Pork Chops, Salad with Sliced Almonds
Cheese Pairings: The November Cheese Club selections.
Critical Acclaim: 91 pts. from justwinepoints.com
 
WINEMAKER NOTES:
The Estate Cellars Chardonnay is whole cluster pressed to tank where it undergoes a 48-hour cold settle at 45°F. Post settling it is racked to stainless steel tank where it is inoculated, and fermentation begins. 20% of the wine is then transferred to new French oak and the remainder is fermented in neutral French oak. Post aging the wine is blended together where the bright fruit and citrus aromas come together with subtle hints of vanilla and sweet oak to give balance and life to this elegant Chardonnay.
 
HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.
 
ABOUT ESTATE CELLARS:
Estate Cellars is a secondary brand to Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.

 

 

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