July Collector’s Wine Club: Iowa

Collectors Wine ClubRobert-Craig_Stick_Blend_2017_bottle_imageRobert Craig Winery
2017 “The Stick” Red Blend
Candlestick Ridge Vineyard
Napa Valley, California

BOLD WINE STYLE

This Cabernet Sauvignon blend is dense, powerful and beautifully concentrated. The nose is perfumed with luxurious  aromas of black currant, boysenberry, cedar box and Herbes de Provence. The intensely layered palate excites with cassis, plum, and graphite. It is rich and seductive with a velvety texture that finishes long and perfumed.

Analysis: 14.8% alcohol / volume
Varietal: 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc
TA: 6.3 g/L
pH:
3.77
Maturation: 18 months in 70% new French oak
Appellation:
Howell Mountain AVA, Napa Valley, California
Winemaker: Jason Price
Critical Acclaim:
93 pts. JamesSuckling.com

VINTAGE:
The 2017 harvest was the first in the area following a 5 year drought. The soils and water table had been replenished and the vines took off early in the season and weather patterns were about normal until late August. In early September, heat spikes hit the valley and set record or near record temperatures. With plenty of water available most vineyards were heavily irrigated and the temperatures cooled in mid-September to more normal levels. The quantity of grapes was quite low, but quality looked to be excellent. A huge wildfire at the end of harvest threatened vines that still had fruit, but luckily the vast majority of grapes were already safely in the winery for the year.

TERROIR:
Just down the road from the estate, Candlestick Ridge is the northernmost vineyard in the Howell Mountain AVA and is slightly warmer than the summit ridge where the Winery Estate vineyard lies. Candlestick is influenced by warm air from Pope Valley to the east and is protected from the constant wind that hits the ridge line. The big subsurface boulders were removed during the replanting, leaving thin tufa soil on top of a rocky volcanic bedrock.


Collectors Wine ClubRobert_Craig_Winery_Howell_Zinfandel_2018_bottle_imageRobert Craig Winery
2018 Howell Mountain Zinfandel
Black Sears Vineyard
Napa Valley, California

BOLD WINE STYLE

True to the Howell Mountain, the 2018 vintage is beautifully clean and focused with boysenberry and bramble berry wrapped in a subtle pepper spice on the nose and palate. This Zinfandel is balanced and elegantly structured through the finish.

Analysis: 14.8% alcohol / volume
Varietal: Zinfandel
TA: 6.3 g/L
pH:
3.57
Maturation: 18 months in 60% new French oak
Appellation:
Howell Mountain AVA, Napa Valley, California
Winemaker: Jason Price

VINTAGE:
February saw abundant rains, followed by lots of filtered light in the spring and early summer. Both bud break and flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set. Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions for winemakers to allow their fruit to accumulate flavor complexity with gradual increases in sugar levels.

TERROIR:
Black Sears has “King of the Mountain” bragging rights on Howell Mountain – topping out at 2,400 feet, making it officially the highest vineyard on the mountain. The vineyard is located just past the gate of the Howell Mountain estate, and now the winery surrounds it – literally – having purchased the vineyard just on the other side of it as well. For 25 years, winemakers have clamored for the Zinfandel grown here: both biodynamic and organic, the site is dry farmed and the vines are pruned in the old world style with no trellising. Zinfandel thrives in the mountain’s well-drained, rocky, volcanic soils and moderate climate.

ROBERT CRAIG WINERY:
Bob Craig always had a passion for Napa Valley Mountain Cabernets, so naturally, he founded his eponymous winery on Howell Mountain with three of his friends from business school. In 2004, the team was joined by CEO Elton Slone, who later became a full partner in 2007.  After Bob’s retirement and departure from the wine business in 2012, Slone has continued to move the business forward with the other three founding partners. Today, the winery is still known for producing small-lot, site-expressive wines from high elevation vineyards. Robert Craig Winery consistently receives high scores and positive accolades from the wine press. Learn more about the winery here.



Hess Collection Allomi Cabernet SauvignonThe Hess Collection
2018 Allomi Cabernet Sauvignon
Allomi Vineyard

Napa Valley, California
375 ml (half bottle)

BOLD WINE STYLE

“The combination of steady heat and well-drained clay loam soils in our Allomi Vineyard allows fruit to ripen evenly, gaining welcomed complexity and layers of flavor. We consistently see beautiful yields from the Allomi Vineyard, and this vintage was no different. On the nose, this wine delivers delicious aromas of boysenberry, blackberry and elegant expressions of lavender alongside a touch of vanilla. Allomi Cabernet is concentrated upon entry with dense, but well-integrated tannins that provide a round, plush mouthfeel. Layers of juicy black fruit, notably black cherry and black plum, lead to elements of espresso supported by a subtle oak spice that adds to the personality of the wine and reminds us why this is one of our most popular Napa offerings.” – Dave Guffy, Director of Winemaking

Analysis: 14.5% alcohol / volume
Varietal: 85% Cabernet Sauvignon, 6% Petite Sirah, 5% Malbec, 2% Merlot, 2% Petit Verdot
TA: 0.58 gms/100ml
pH:
3.76

Harvested: October 8 – November 2, 2018
Maturation:
18 months in 27% new American oak
Appellation:
Napa Valley, California

Winemaker: Dave Guffy
Food Pairing: Chocolate Lave Cookie Recipe >

 

VINTAGE:
Budbreak began on schedule at the end of February, and Spring brought moderate temperatures that progressed into a warm Summer without any disruptive heat spikes. Steady, consistent growing conditions provided the perfect environment for the fruit to mature and develop. As the moderate, even temperatures continued into the Fall, harvest started slightly later than normal, and in some areas, extended long into the first week of November. With such lengthy hang time, the fruit matured consistently and was picked when it was at its peak, promising exceptional flavor in bottle.

VINEYARD:
A pioneer by nature, Donald Hess was determined to defy convention and pursue winemaking in the far reaches of the Napa Valley. In 1995, he sought out the Allomi Vineyard with a vision to uncover its potential. Once a dormant beauty, the Allomi Vineyard now gives life to luxury Napa Valley wines. The estate vineyard is located in the gently rolling hills of northeastern Napa Valley. The 210-acre vineyard is focused into 35 unique growing blocks with six different Cabernet clones that add diversity of flavors and complexity to this wine.

THE HESS COLLECTION WINES:
Though just 30 miles long and a few miles wide, Napa Valley is home to diverse micro-climates and soils uniquely suited to wine grape growing. It is considered one of the premier wine regions in the world. The Hess Collection wines are family owned, sustainably farmed and dedicated to reflecting a true sense of place. There wines are recognizable for their elegant, rich and complex flavors and a tradition of excellence. Learn more about the Hess story here >

Chocolate Lava Cookie Recipe

Chocolate Lava Cookie Recipe – pairs with Allomi Cabernet Sauvignon


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July Wine Club Pairing Recipe

Tasty crispy fried wedges of potato with fresh rosemaryDuck Fat Potatoes

INGREDIENTS:

  • 3.54 lbs. potatoes, medium or large, Yukon Gold or Russet
  • 1 tbsp salt
  • 2 tbsp semolina
  • 1.5 tsp kosher salt
  • 7 oz duck fat
  • 2 tsp rosemary, roughly chopped
  • sea salt flakes

DIRECTIONS:

  1. Peel the potatoes, then cut into 3 inch pieces.
  2. Preheat oven to 450°F.

Par Boiling & Roughing up:

  • Add 1 tbsp salt and then the potatoes to a large pot of boiling water. Boil for 10 minutes.
  • Drain potatoes well.
  • After draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes.
  • Add 1.5 tsp salt and the semolina. Place lid on, then shake the pot up and down vigorously 5 to 7 times to rough up the surface.

Roasting:

  • Pour duck fat into heavy based metal roasting pan (not glass or ceramic).
  • Heat in oven for 5 to 7 minutes until it’s shimmering and very hot with little wisps of smoke.
  • Working quickly and carefully, remove pan from oven.
  • Transfer potatoes into the roasting pan (be careful), and turn to coat in fat. Then, arrange the potatoes cut face down.
  • Roast for 25 minutes. Turn potatoes, roast for another 15 minutes. Turn again, then roast for a final 10 to 15 minutes, or until deep golden and super crunchy.
  • Transfer to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately.

© Recipe courtesy of Nagi at RecipeTin Eats.

JULY WINE CLUB:

Bold wine Style logoKillermans Run Cabernet SauvignonKilikanoon
Killerman’s Run Cabernet Sauvignon
Clare Valley, South Australia

BOLD WINE STYLE

The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose.  The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.

Varietal: Cabernet Sauvignon
Analysis:
14.0% alcohol / volume
Maturation: 16 months in new and seasoned French oak hogsheads
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens
Critical Acclaim:
91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Learn more here.

© Information provided by Old Bridge Cellars.


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Kilikanoon Killerman’s Run Shiraz

grilled chicken wings on a wooden board

Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce

INGREDIENTS:

  • 16 chicken wings, with the two joints attached, tips removed
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup hot sauce
  • ¼ cup soy sauce
  • 1 Tablespoon light brown sugar

DIRECTIONS:

  1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
  2. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

© Recipe courtesy of Ray Lampe on Food & Wine.

JULY WINE CLUB:

Mellow style logoKillermans-Run-Shiraz-bottle-webKilikanoon
Killerman’s Run Shiraz
Clare Valley, South Australia

MELLOW WINE STYLE

There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.

Varietal: Shiraz
Analysis:
14.5% alcohol / volume
Maturation: 15 months in new and seasoned French oak barriques
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza
Critical Acclaim:
91 pts. Wine Spectator; 90 pts. Wine Enthusiast

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s. Learn more here.

© Information provided by Old Bridge Cellars.


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Kilikanoon Killerman’s Run Riesling

Caesar salad on the tableCaesar Salad Supreme

INGREDIENTS:

  • 6 cloves garlic, peeled, divided
  • ¾ cup mayonnaise
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 anchovies or anchovy fillets, minced
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 4 cups day-old bread, cubed
  • 1 head romaine lettuce, torn into bite-sized pieces.

DIRECTIONS:

  1. Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
  2. Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
  3. Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.

© Recipe courtesy of All Recipes.

JULY WINE CLUB:

Silky styleKillermans Run RieslingKilikanoon
Killerman’s Run Riesling
Clare Valley, South Australia

SILKY WINE STYLE

The nose of this Riesling is intensely aromatic with notes of lemon, lime, orange blossom, and the classic Riesling minerality. The palate is fresh and mouth watering with bright citrus, orange rind and crisp green apple. It has a tangy, dry finish making it a real pleasure to drink.

Varietal: Riesling
Analysis:
12.5% alcohol / volume
Maturation: Stainless Steel
Winemaker: Peter Warr
Appellation: Clare Valley, South Australia, Australia
Pairing Recommendations: Fresh seafood such as oysters, scallops and shrimp; or, try with a fresh Caesar Salad.
Critical Acclaim: 93 pts. JamesSuckling.com

BACKGROUND:
Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.

WINEMAKING:
The Killerman’s Run Riesling is fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was stopped prior to complete dryness to give the wine a hint of additional texture and roundness while still being nicely balanced by naturally retained, crisp acidity. This Riesling was made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.

ABOUT KILIKANOON:
Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Peter Warr joined the winery in late 2018 after traveling the world honing his craft. He is now responsible for carrying on Mort and Kevin’s legacy at this treasured and award winning estate. Kilikanoon is rated by US and Australian critics as one of Clare Valley’s outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced Shiraz, Grenache and Cabernet Sauvignon. Learn more here.

© Information provided by Old Bridge Cellars.


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La Montagne Pinot Noir

Salmon with Citrus and Fennel Salt_Bella Cucina

© Photo by Bella Cucina

SAUTÉED SALMON WITH CITRUS & FENNEL SALT

INGREDIENTS:

DIRECTIONS:

  1. Season salmon with Bella Cucina Citrus & Fennel Savory Salt.
  2. In a large sauté pan, heat with Bella Cucina Extra Virgin Olive Oil over medium heat. Add the seasoned salmon, skin side down, and cook until the skin is crisp and browned (do not move while cooking to allow the skin to caramelize).
  3. Turn salmon over and cook on the other side until done, about an additional 2-3 minutes.
  4. Remove from pan onto plate or platter. Garnish with diced lemon and organic pea sprouts.

NOTE: Bella Cucina products available at select WineStyles locations.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Mellow style logoLa-Montagne-bottleLaMontagne
Pinot Noir
Santa Rita Hills, California

MELLOW WINE STYLE

This Pinot Noir has aromas of black and red cherries with subtle notes of olives, and leafy herbs. On the palate, it is rounded and elegant with exciting freshness. A pleasure to drink!

Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
Region:
Santa Rita Hills AVA
Vineyard: Kessler-Haak Vineyard

ABOUT THE VINEYARD:
Kessler-Haak, a 2.5-acre vineyard in Santa Rita Hills AVA, on California’s Central Coast of Santa Barbara is a privileged location perfect for producing some of the best Pinot Noirs in the new world. Close to the Pacific Ocean, the refreshing sea breeze cools the vineyards, while the sedimentary limestone soil, with patches of clay and sandy loam provide an ideal terroir for these grapes. This beautiful vineyard is managed with sustainable practices.

ABOUT LAMONTAGNE:
Kimberly Smith is the owner and winemaker of LaMontagne. She is a visionary and passionate business-woman with a tremendous love for Pinot Noir.  In 2006, she began to plot her dream with the help of her mentor and winemaker, Wes Hagen (named “One of the 100 Most Influential winemakers in the USA in 2013”, according to Decanter

Today, Kimberly works closely with her son, Alec, producing award-winning, sustainable, small lot Pinot Noirs and Chardonnays from Sta. Rita Hills. Learn more about the winery here.


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M by Martellotto Chardonnay

Tagliatelle with Spring Peas_Bella Cucina

© Photo by Bella Cucina

TAGLIATELLE WITH SPRING PEAS AND PRESERVED LEMON CREAM

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente.
  2. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth.
  3. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture.
  4. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Rich WineStylesM by Martellotto Chardonnay wine bottleM by Martellotto
Chardonnay
Santa Rita Hills, California

RICH WINE STYLE

“If you love baked apples, you’ll love this wine. I followed the Burgundian tradition to capture the youthful vivacity and acidity in the wine. The focus here is a purity of Chardonnay fruit expression. There is a moderately low alcohol, light oak influence and a pure fruity flavor of pineapple, Granny Smith Apples, and Honey Crisp Apples. The wine is just a delight to drink and share. Drink now and through 2027.” – Winemaker, Greg Mortellotto

Varietal: Chardonnay
Vineyard: Spear Vineyard
Fermentation: 100% barrel fermented
Aging: 100% French oak barrels for 6 months, with monthly lees stirring – oak barrels were mainly second and third use, allowing only a small amount of oak, toast and vanilla flavoring on this wine.
Production: Only 350 cases produced.

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines. Learn more about the winery here.


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June Wine Club Pairing Recipe

Eggplant Caponata Pasta Sauce_Bella Cucina

© Photo by Bella Cucina

EGGPLANT CAPONATA PASTA SAUCE

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. Cut eggplant into small dice. Sprinkle with kosher salt and let drain in a colander for 10 minutes. Squeeze out any excess moisture and blot dry with a towel. ⁠
  2. In a large pan, heat the olive oil. Add the eggplant with the salt. Cook over medium high heat, stirring occasionally, until the eggplant is cooked and lightly browned, almost crisped but not burned. Add the pasta sauce and pesto. Continue to cook, covered, over low heat for an additional 10-15 minutes. ⁠
  3. ⁠Toss with pasta and garnish with fresh basil leaves and toasted pine nuts. ⁠

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Bold wine Style logoM-by-Martellotto-Grenache_bottleM by Martellotto
Grenache
Portico Hills Vineyard
Santa Barbara County, California

BOLD WINE STYLE

This Grenache is fresh and brilliant with dark blackberries and crushed black cherry fruit. It is exceptionally natural, but has a medium acidity and a fruit-focused approach that makes this wine “lip-smacking delicious”.  The wine is concentrated, but light on the mouth with an appealing finish that ultimately, leads to easy drinking.

Varietal: Grenache
Vineyard: Portico Hills Vineyard
Fermentation: Stainless steel tanks
Aging: Rested in mostly neutral French Oak for 15 months
Production: Only 525 cases produced

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER:
Greg Martellotto has been making wine since 2005. His path led him to winemaking experiences in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunity to travel to most of the major winemaking regions of the world as both a buyers and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insider’s access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month— it’s safe to say, he knows great wine!

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines what speak to his own viticultural passion. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere— Greg strays away from mass produced wines that are squeaky clean, uniform and less interesting. Greg starts with healthful and sustainably farmed grapes. Then, by combining creative fermentation techniques with artistic blending techniques before bottling, the Martellotto Winery is able to produce distinctive and delicious wines. Learn more here.


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May Wine Club Pairing Recipe

PERFECT GRILLED SAUSAGE

INGREDIENTS:

  • 1 pound (raw) fresh sausage links or brats of choice
  • For serving, as desired: toasted brat buns or brioche buns, grilled peppers & onions, sauerkraut, mustard or Dijonnaise, ketchup, etc.
  • For a Latin American flare, turn your grilled sausage into a Choripán by topping with a Chimichurri Sauce on a Crusty Baguette. Follow Hilah Johnson’s recipe here.

DIRECTIONS:

  1. Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  2. Grill the sausage: Once the grill is hot, place the sausage directly on the indirect head side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, and cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
  3. Chargrill the sausage: Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving
  4. Serve the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!

© Recipe courtesy of Jess Larson at Plays well with Butter.

MAY WINE CLUB:

Bold wine Style logoCasas del Toqui Cabernet Sauvignon Alto Cahapoal ChileCasas del Toqui
Terroir Selection Alto Cachapoal
Gran Reserva Cabernet Sauvignon
Cachapoal Valley D.O., Chile

BOLD WINE STYLE

This Gran Reserva Cabernet Sauvignon is ruby red in color with aromas of cassis, spices, black fruits and notes of toffee and caramel. On the palate, the wine has good structure with a long and pleasant finish.

Varietal: 100% Cabernet Sauvignon
Analysis:
14.0% alcohol / volume
Region: Cachapoal D.O., Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural Cork
Serving Suggestion: Serve between 60.8ºF-64.4ºF
Food Pairing: Serve with red meat, pork loins or sausage

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. In 2010, the Court family recaptured their legacy, adding their own distinct and unique touch to this already elegant winery. Learn more here.

Casas-del-toqui-barrel-cellar


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Casas del Toqui Barrel Series Merlot

Polenta (boiled cornmeal) with meat-based sauce -  ragù alla bolognese.PARMESAN POLENTA WITH SAUSAGE RAGU

INGREDIENTS:

  • 2 tbsp. olive oil
  • 1 lb. Italian sausages, casings removed
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • 1 1⁄2 tbsp. balsamic vinegar
  • 1⁄4 cup finely chopped basil leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp. fine sea salt
  • 1 1⁄4 cups polenta (not quick-cooking)
  • 2 tbsp. butter
  • 1⁄2 cup freshly grated Parmesan cheese, plus more for garnish

DIRECTIONS:

  1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small (almost meatball-like)pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 30-40 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm.
  2. When sauce is nearly ready, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add butter, 1⁄2 cup Parmesan cheese, and kosher salt. Divide between bowls and top with ragù; garnish with more Parmesan cheese.

© Recipe courtesy of Pedroncelli.

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Mellow style logoToqui-Barrel-Series-Merlot-wine-bottleCasas del Toqui
Barrel Series Merlot
Cachapoal Valley D.O., Chile

MELLOW WINE STYLE

This Barrel Series Merlot has an intense ruby red color with hints of violet. The nose is complex and intense with notes of tobacco, chocolate and spices. It has nice tannins on the palate with interesting volume and good persistence.

Varietal: 100% Merlot
Analysis:
13.5% alcohol / volume
Region: Cachapoal Valley D.O., Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 8 months.
Closure: Natural Cork
Serving Suggestion: Serve between 60.8ºF-64.4ºF
Food Pairing: Serve with game meats and casseroles.

ABOUT CASAS DEL TOQUI:
Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. Learn more about the winery here.

Casas-del-toqui-barrel-cellar


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Casas del Toqui Barrel Series Semillón

Fried-Empanadas-Chilean-Shrimp-and-cheeseCHILEAN SHRIMP AND CHEESE EMPANADAS

INGREDIENTS:

  • 6 empanadas dough thawed (on Latin supermarket, on the frozen aisle)
  • 1 cup raw shrimp, peeled and cleaned, without the tail
  • 5 washed and finely chopped scallions white and green parts(green onions)
  • ½ teaspoon chili powder or Merquén
  • salt and pepper
  • 1 cup of cheese coarsely grated, Havarti or Monterrey Jack are good choices
  • oil for frying

DIRECTIONS:

  1. Make the filling: In a medium skillet, heat one tablespoon vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese, and mix.
  2. Once the dough is thawed, separate carefully. Place two teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water, and then crush with a fork to seal the border. You can also make small folds after sealing the edge, my favorite way.
  3. Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough leftover, get out to the surface, and brown quickly in about 1 minute per side, or  400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.

© Recipe courtesy of Pilar Hernandez at Chilean Food & Garden.

MAY WINE CLUB:

Silky styleToqui-Barrel-Series-SEMILLON-wine-bottleCasas del Toqui
Barrel Series Semillón
Cachapoal Valley, Chile

SILKY WINE STYLE

This Barrel Series Semillón is wheat yellow in color. There are notes of citric fruits, white pear and honey on the nose. The palate is light, nice and fresh.

Varietal: 100% Semillón
Analysis:
13.5% alcohol / volume
Region: Cachapoal Valley, Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in third use oak barrel for two months
Closure: Screw cap
Serving Suggestion: Serve between 50ºF-53.6ºF
Food Pairing: Serve with fresh cheeses and seasoned shrimps

Casas del Toqui Vineyards with bicycles

ABOUT CASAS DEL TOQUI:
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 to keep individual lots to show the purest expression of each varietal. Learn more about the winery here.


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