3tablespoonsunsalted butterplus more for the baking dish
1largeonionthinly sliced
1garlic clovethinly sliced
1 ½ pounds (about 1 large)butternut squashpeeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoongrated nutmeg
Fine sea salt and freshly ground black pepper
½ cupheavy cream
¾ cupfresh bread crumbs
¾ cupgrated Comté cheese
fewchivesfinely chopped (optional)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.
WINEMAKER’S NOTES A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions.Learn more about the winery’s history here.
Cook aromatics: Heat butter and oil in large pot over medium heat. Add onion and celery and cook until softened, 4-5 minutes.
Cook mushrooms: Stir in mushrooms and sauté for 3-4 minutes, until mushrooms have softened. Stir through garlic and cook for one more minute.
Season: Reduce heat to medium-low. Sprinkle Italian seasoning and flour evenly over mushroom mixture, stir well for 1 minute.
Add broth: Gradually pour in broth, stirring constantly, to keep any lumps from forming.
Simmer: Stir in carrots, potatoes and rice. Bring soup to a boil, then reduce heat to a simmer and cook, covered, until rice is nearly done (about 20-25 minutes for parboiled rice, about 35 minutes for regular).
Finish soup: Once rice is nearly ready, open lid and stir soup well. Add half and half, cooked turkey meat and corn. Stir well, then simmer over medium heat, uncovered, for 10 minutes or until heated through.
Serve: Season with salt and pepper to taste, then serve immediately.
This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.
WINEMAKER’S NOTES The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions.Learn more about the winery’s history here.
3 tablespoons olive oil, plus more for greasing pan
24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
½ teaspoon garlic powder
¼ teaspoon onion powder
kosher salt and black pepper
3 tablespoons unsalted butter
2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
2 sarge shallots, minced
3 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon poultry seasoning
1 teaspoon celery seeds
6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
1 to 1½ cups grated Gruyère or Emmental cheese
4 tablespoons minced fresh parsley
2 large eggs
DIRECTIONS:
Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.
Varietal: Shiraz Analysis: 15.0% alcohol / volume pH: 3.77 RS: 2.1 g/L Production: 5,000 Bottles Wood Maturation: Spicy, white peppers, dark fruit
WINEMAKER’S NOTES For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions.Learn more about the winery’s history here.
3tablespoonsunsalted butterplus more for the baking dish
1largeonionthinly sliced
1garlic clovethinly sliced
1 ½ pounds (about 1 large)butternut squashpeeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
¼ teaspoongrated nutmeg
Fine sea salt and freshly ground black pepper
½ cupheavy cream
¾ cupfresh bread crumbs
¾ cupgrated Comté cheese
fewchivesfinely chopped (optional)
DIRECTIONS:
Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.
In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes.
Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.
Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces.
Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.
Arendsig Single Vineyard Chardonnay Blok A15 South Africa
CRISP WINE STYLE
On the nose, green and yellow citrus, Granny Smith apple, with tropical fruit notes. Zesty and crisp on the palate with a lingering mouthfeel. Spontaneously fermented and matured in concrete tanks and neutral French oak barrels for 10 months.
Varietal: Chardonnay Analysis: 13.79% alcohol / volume pH: 3.18 TA: 7.1 RS: 2.8 g/L Production: 12,546 Bottles Maturation: 10 Months, concrete tanks and neutral French oak barrels Critical Acclaim: 4 stars, Platters Diners Club Entertainment 2022
WINEMAKER’S NOTES “My philosophy is to create great single vineyard wines from unique soil, climate and location. It’s the soil with all the microbes, cycle of elements and the help of living organisms that creates the heartbeat for my vines. The location towards the sun, wind and holistic climate conditions reflects the uniqueness of each vineyard. Spontaneous fermentation, no added yeast, is used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics which is specific to the site.” – Lourens Van Der Westhuizen
ABOUT ARENDSIG: Arendsig’s single vineyard wines are made with minimal interference throughout the vinification. During fermentation natural yeasts are used with no enzymes. Maturation takes place in neutral vessels to bring through the unique vineyard characteristics, that’s specific to the site. The handcrafted approach helps add to the final balance of the wines. The vineyards are blessed with diversity, located in the Southern Robertson valley, Bonnievale. Learn more at Arendsig.co.za
E. Pira e Figli Barolo Via Nuova DOCG 2018 Nebbiolo Piedmont, Italy
BOLD WINE STYLE
This classic Barolo blend combines structure with elegance and complexity, emphasizing the particularities of each vineyard site. Though a bit timid when first opened, some time in the glass (or decanter) will reveal Via Nuova’s alluring ethereal floral and fruit perfumes. This wine is clear and lively garnet red in color. It is dry, savory and harmonious; soft in flavor but full with a lasting persistence due to the tannin.
Analysis: 14% alcohol / volume Varietal: 100% Nebbiolo, certified organic grapes Region: Piedmont, Italy Vineyard: Terlo and Liste in Barolo, Ravera and Mosconi in Monforte d’Alba, and Gabutti and Baudana in Serralunga d’Alba Yield: 450 kg/ha Aging: Aging for 24 months in lightly toasted 30% new French oak barriques Average age of vines: 30 years Acidity: 6.37 g/L Production: 4,500 bottles Soil: Calcareous clay, Sant’Agata marl (sandstone) Average Altitude: 340 m (1,115 feet) above sea level Vinification: Fermentation in stainless steel tanks at controlled temperature with daily punch downs and pump-overs Harvest: Mid-October Cellar: E. Pira Chiara Boschis, Barolo Bottling: Aged an additional 1 year in bottle Release: Spring, 3.5 years after harvest Critical Acclaim:
WINEMAKER NOTES: Via Nuova (New Road) was the name of a small vineyard on the edge of the historical center of Barolo, the name coming from its proximity to the road (new at that time) connecting Barolo to Novello. All that remains today of the road is a small walking path through the vineyards. The wine was produced as a single-vineyard Barolo for many years until, in 2010, this small Cru was incorporated into the larger Terlo subzone. And so, as a sort of homage to tradition, Barolo Via Nuova is now produced as a blend of 6 different vineyards: Terlo and Liste in Barolo, Ravera e Mosconi in Monforte d’Alba and Gabutti and Baudana in Serralunga d’Alba. – E. Pira e Figli
E. Pira e Figli Barolo Mosconi DOCG 2018 Nebbiolo Piedmont, Italy
BOLD WINE STYLE
Garnet red in color, this wine is complimented by open perfumes of flowers and mature fruit with some spicy notes. This is a long-lasting wine of power and concentration with firm, velvety tannins.
Analysis: 14% alcohol / volume Varietal: 100% Nebbiolo, certified organic grapes Region: Piedmont, Italy Vineyard: Mosconi (a single-vineyard property acquired in 2009) in Moforte d’Alba Yield: 450 kg/ha Aging: Aging for 24 months in lightly toasted 30% new French oak barriques Average age of vines: 30 years Acidity: 6.37 g/L Production: 4,700 bottles Soil: Calcareous clay marl soils from the tertiary period, with areas rich in calcium carbonate and iron Average Altitude: 400 m (1,312 feet) above sea level Vinification: Fermentation in stainless steel tanks at controlled temperature with daily punch downs and pump-overs Harvest: Mid-October Cellar: E. Pira Chiara Boschis, Barolo Bottling: Aged an additional 1 year in bottle Release: Spring, 3.5 years after harvest Critical Acclaim:
WINEMAKER NOTES: The most recently acquired parcel, the famous Mosconi Cru in Monforte d’Alba was purchased in 2009. The vineyard’s particular heavy clay soil (in some areas calcium carbonate and iron give the soil a reddish-gray color) lends considerable structure to this wine, making it a Barolo ideal for aging. – E. Pira e Figli
E. Pira e Figli is a key player in the history of Barolo. The Pira family, whose members have been vignerons since the seventeenth century, started producing and bottling wines by the 19th century, and received immediate praise for their work.
In late 1980, the Pira lineage came to a tragic end with the death of the legendary, Luigi (Gigi) Pira (one of the last remaining winemakers to carry out the pressing on foot and the production without the support of any technical means). The estate was then sold to the Boschis family, who had deep family ties with the Pira family. By the end of the 1980’s, Chiara Boschis took the reins of the winery, becoming one of the first women producers in the Langhe. She quickly became a ‘Superwoman’ of the region with her daring and innovative decisions – garnering much acclaim from international publications.
Since 2010, Chiara has been joined by her brother, Giorgio, who shares her same great passion for work in the vineyard and in the cellar. Learn more about their story here.
This wine is “Brunello’s younger and smiley brother”. Obtained from the same Sangiovese grapes and the same Montalcino area, but designed to be consumed sooner. This young red wine is very intense and brilliant ruby red in color. The nose is fine, rich, and well expressed; there are notes of ripe small red berries, spices and dark flowers, such as violets. The palate is full, harmonious and pleasant. The tannins are silky and well balanced by the richness of the fruit. The persistence is pleasant and lengthy.
Analysis: 14% alcohol / volume Varietal: 100% Sangiovese Serving: Serve at a temperature between 60.8ºF-64.4ºF, in a balloon shapes wine goblet. Those who wish to open and drink immediately will find it useful to use a decanter. Food Pairing: Versatile and perfect for the table. Opt for important first courses, roasts, tasty cheeses and cold cuts. This wine requires food that is intense in taste, but not too fatty or greasy. Critical Acclaim: 90-91/100 from some of the most prestigious international wine magazines
ABOUT THE VINEYARDS: The vineyards at Casato Prime Donne are cultivated following the organic regime and cover a total of 16 hectares, three of which are always designated to the production of Rosso di Montalcino. These vineyards are on the northern, and coolest, area of Montalcino, on a hill about 225 m. above sea level, where the soil is made up of clays and sea sands. Each vineyard is divided into 6 small parcels and contain about 5,000 vines per hectare. The grapes are cultivated with the spurred cordon method, and the average production is about 6 tons of grapes per hectare.
HARVEST AND VINIFICATION: The grapes are harvested by hand between September 15th and October 10th (depending on the climate of the year). The clusters are chosen right in the vineyard and then the berries are selected on an automatic sorting table where two women work. Generally the grapes for Rosso di Montalcino arrive first and then those for the Brunello. To learn more about the vinification process, click here.
AGING: After the racking/separation of the wine from the lees, the Rosso di Montalcino begins its aging in oak barrels around February. The oak barrels are chosen according to the characteristics of the vintage – from 5 to 40 hl in size – with or without toasting. Duration of barrel aging also varies according to the wine, and can go for some months. As for home aging, aim for 3-4 years, and not much more. Keep the bottles lying down in a dark and cool place to keep the Rosso di Montalcino perfectly harmonious and pleasant, rich in taste with soft tannins and great finesse.
Born in 1953 to a family of producers of Brunello di Montalcino, Donatella Cinelli Colombini founded her own estate in 1998 comprising of Fattoria del Colle in Trequanda and Casato Prime Donne in Montalcino.
Casato Prime Donne is about a 40 hectare property on the northern slope of Montalcino. This estate has belonged to the Colombini family at least since the end of the 16th century and was originally used by Donatella’s maternal forefathers for hunting and to host brides for their honeymoons.
The last three generations, the farm has been passed from mother to daughter – it belonged to grandmother Giuliana Tamanit, then mother Francesca Colombini, now Donatella Cinelli Colombini, who will give it to her daughter, Violante. Donatella has given this location a special meaning, as it is the first winery in Italy to be all female staffed, a flagship for women who work in wine. She has received countless awards and international success for her achievements within the industry. Learn more about their story here.
3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
1 cup white wine
1 cup beer
1 small can of tomato paste (5.5 fl oz)
2 tsp salt
2 tsp paprika
1 tsp ground allspice
3 bay leaves
1 cinnamon stick
4 cloves garlic minced
1 medium onion diced
1 cup water
6 white potatoes chopped into large pieces
DIRECTIONS:
Cut the beef into large chunks.
In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
Remove the lid, add the water and cover again. Simmer for 2 hours.
Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.
Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.
Varietal: Aragonês, Syrah, Castelão Region: Tejo, Portugal Analysis: 13.6% alcohol / volume Total Acidity: 6.10 g/L pH: 3.64 Total Sugar: 0.9 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 60ºF-64ºF Pairing: Pasta and white or red meat Longevity: Drink now or keep it until the end of 2025 Winemaker: Nuno Falcão Rodrigues
WINEMAKING NOTES: Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.
Varietal: Verdelho, Fernão Pires and Arinto Region: Tejo, Portugal Analysis: 13.1% alcohol / volume Total Acidity: 6.59 g/L pH: 3.21 Total Sugar: 0.6 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 48ºF-50ºF Pairing: Fish or Seafood Longevity: Drink now or keep it until the end of 2025 Winemaker: Nuno Falcão Rodrigues
WINEMAKER’S NOTES Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
½ red chili pepper without excessive seeds, sliced
1 tin of sardines
basil leaves, to taste
200 grams of dried spaghetti
black pepper
lemon zest
½ cup of white wine/lemon juice
DIRECTIONS:
Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
Add the red onion and garlic and sauté for a further 2-3 minutes.
Add the olives and let everything slowly fry until it reaches a softer texture.
Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
While you wait, bring a large pot of salted water to a boil.
Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste.
Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
Drain the pasta and add it immediately into the saucepan and gently combine everything.
Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).
Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.
Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca Region: Tejo, Portugal Analysis: 13.0% alcohol / volume Total Acidity: 7.8 g/L pH: 3.20 Total Sugar: 0.6 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 46ºF-50ºF Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood Longevity: Drink now or keep it until the end of 2024 Winemaker: Nuno Falcão Rodrigues
WINEMAKING NOTES: Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.
This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.
Varietals: 60% Cabernet Sauvignon, 40% Merlot Analysis: 14% alcohol / volume Denomination: IGP Trevenezie Serving Temperature: 64.4ºF Food Pairing: This wine is perfect for roast meat, especially pork, lamb, goat or game.
WINERY NOTES: A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery
ABOUT REGUTA: Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land.Learn more about Reguta’s history here.
1 pound paccheri or rigatoni (or your favorite noodle)
2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
1 large yellow onion, diced
7 medium garlic cloves, peeled and quartered
½ teaspoon crushed red pepper flakes
5 to 7 fresh basil leaves, plus more for garnish
1 cup dry white wine or chicken stock
1 lemon, juice and zest
½ cup Parmesan cheese, for garnish
½ cup shelled, roasted and salted pistachios, chopped, for garnish
DIRECTIONS:
Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.
Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.
In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.
Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.
Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!
Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance.
Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla Analysis: 13% alcohol / volume Denomination: IGP Trevenezie Serving Temperature: 46.4ºF-50ºF Food Pairings: This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.
WINERY NOTES: This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.
ABOUT REGUTA: Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.
Butternut Squash Gratin
Jan Harmsgat
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
MOLHA DE CARNE (Azores Beef Stew with Potatoes)
GAMBAS AL AJILLO (Garlic Shrimp)
PORTUGUESE STYLE SARDINE SPAGHETTI
Pulled Pork Sandwich
Zucchini Pasta with Pistachios and Parmesan
WineStyles Tasting Station 