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April Collector’s Wine Club: Iowa

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Collectors Wine ClubMerryvale_Cabernet Sauvignon_Bottle ImageMerryvale Vineyards
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The Merryvale Vineyards Cabernet Sauvignon is rich and dark with aromas of black fruit, coffee and toast. On the palate, it highlights flavors of blackcurrant, blackberry with toast, coffee, and spice; with a long velvety finish.

Analysis: 14.8% alcohol / volume
Varietal: Cabernet Sauvignon
Appellation: Napa Valley
Certifications: Sustainable Practices, Certified Sustainable, Napa Green, Vegan, and Non-GMO
Food Pairing: Enjoy with a classic sirloin, beef short rib or other braised dishes such as grilled lamb, or portobello mushrooms.
Critical Acclaim:

  • 92 points, CS WE
  • 91 points, JS (2017)
  • 91 points, EC WE
  • 91 points, WS
  • 92 points, W&S (2016)
  • 92 points, WS
  • 92 points, WE (2015)

Collectors Wine ClubMerryvale_Profile_Bottle ImageMerryvale Vineyards
Profile
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The Merryvale Vineyards Profile wine has aromas of savory herbs, dark chocolate, roasted notes, black and red fruits. On the palate, there are complex fruit and herb flavors, with velvet texture, fine grained tannins, and a long savory finish.

This iconic proprietary red represents the pinnacle of Merryvale vineyards and winemaking. Intensity, refinement, and balance define this Cabernet Sauvignon dominant red blend. Sourced exclusively from the steep slopes of the Profile Estate Vineyard at the eastern edge of the St. Helena AVA. Exceptional terroir, vine-by-vine viticultural practices and small lot artisanal winemaking. Consistently awarded and highly-scored by critics.

“A terroir selection, the flagship 2017 Profile offers a classic nose of ripe blackcurrants, scorched earth, tobacco, cedar, and dried spices. This carries to an elegant, beautifully balanced 2017 with plenty of mid-palate depth, building yet polished tannins, and a great finish.  It’s a classic, more savory, nuanced 2017 that will evolve for two decades.” – 94 points, Jeb Dunnuck, January 2021

Analysis: 14.7% alcohol / volume
Appellation: Napa Valley
Varietal: 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot
TA: 5.7 g/L
pH: 3.87
Certifications: Napa Green, Sustainable
Vineyard: Profile Estate Vineyard
Cooperage: 80% new from the center of France
Élevage: 23 months
Harvest Dates: September 11th through 18th
Food Pairing: Beef, lamb, duck as well as rich, savory pasta dishes with portobello or shiitake mushrooms and roasted shallots.
Critical Acclaim:

  • 93 points JS
  • 92 points WE (2017)
  • 95 points WA
  • 94 points JS
  • 92 points W&S
  • 91 points WS
  • 91 points WE (2016)
  • 93 points WA
  • 93 points JS
  • 92 points WE
  • 90 points WS (2015)

ABOUT THE REGION:
Napa Valley is considered one of the premier wine regions in the world and America’s most celebrated region. Defined by the Mayacamas and Vaca mountain ranges and influenced by its proximity to San Pablo Bay and the Pacific Ocean, the Napa Valley enjoys a dry Mediterranean climate, long dry summers and cool evenings, perfectly suited to the growing of fine wine grapes. The resulting wines are richly flavored with vibrant fruit flavors and texture.

Andrew-Wright-Winemaker

© Merryvale Vineyards, Winemaker – Andrew Wright

ABOUT THE WINEMAKER:
Winemaker, Andrew Wright, grew up in the Sonoran Desert, knowing very little about wine and the winemaking industry throughout his early life. It wasn’t until a random trip to the Finger Lakes region in Upstate New York that Andrew uncovered a passion for the winemaking industry. He consumed volumes of wine literature (and of course, the wines they described), expanding his palate and shaping his philosophies today. Andrew began his winemaking career at Callaghan Vineyards, planting vines in the high desert outside of Sonoita, Arizona – he worked several growing seasons here before entering the cellar of Arizona Stronghold.  Andrew is thankful for these early experiences in the frontier, as they forged a deep appreciation for his hard work, experimentation and winemaking with intention.

In 2012, Andrew moved to Napa Valley and worked in the vineyards and cellars of Harlan and BOND Estates, Promontory, The Napa Valley Reserve, Fruition Sciences, and their clients (which included Merryvale at the time). Today, as the Winemaker at Merryvale Vineyards, Andrew is in charge of the production at the St. Helena winery. He oversees all of the winemaking operations for Merryvale wines and deeply believes that winemaking is the synthesis of philosophy, agriculture, science and art. Learn more here.

ABOUT MERRYVALE VINEYARDS:
Home to the first winery built following the Repeal of Prohibition in 1933, Merryvale Vineyards was part of the early fabric of the Napa Valley Wine Industry. Their collection of hand-crafted wines elegantly express the heritage, terroir, vineyards and subregions of Napa Valley. Learn more about the winery here.

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Casas das Gaeiras Óbidos DOC

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Sautéed Fish with Mustard Tarragon Cream Sauce

INGREDIENTS:

  • 16 ounces mild white fish (orange roughy, haddock, cod)*
  • 1 tablespoon avocado oil
  • sea salt (to your taste)
  • 2 tablespoons shallot peeled and minced
  • 1 tablespoon white wine vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh tarragon

DIRECTIONS:

  1. *If using frozen fish, completely defrost according to package directions.
  2. Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
  3. When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
  4. Add shallots to the pan and cook until edges start to brown.
  5. Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
  6. Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

© Recipe courtesy of Simply So Healthy.

APRIL WINE CLUB:

Casa-das-Gaeiras-VBSilky styleCasa das Gaeiras
Óbidos DOC White Wine
Lisboa, Portugal

SILKY WINE STYLE

The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.

Varietals: Arinto, Chardonnay and Fernão Pires
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5 +/-1
pH: 3.3 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim: 89 Points and Best Buy by Wine Enthusiast 2020

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

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Costa Lusa IG Lisboa Red Wine

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Shepherd's-Pie-With-Ground-Beef-Potato-And-Cheese-On-WoodenShepherd’s Pie

INGREDIENTS:

  • For the Potatoes:
    • 1 ½ pounds russet potatoes
    • ¼ cup half-and-half
    • 2 ounces unsalted butter
    • ¾ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 egg yolk
  • For the Meat Filling:
    • 2 tablespoons canola oil
    • 1 cup chopped onion
    • 2 carrots, peeled and diced small
    • 2 cloves garlic, minced
    • 1 ½ pounds ground lamb
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons all-purpose flour
    • 2 teaspoons tomato paste
    • 1 cup chicken broth
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons freshly chopped rosemary leaves
    • 1 teaspoon freshly chopped thyme leaves
    • ½ cup fresh or frozen corn kernels
    • ½ cup fresh or frozen English peas

DIRECTIONS:

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

© Recipe courtesy of Alton Brown from Food Network.

APRIL WINE CLUB:

Bold wine Style logoCosta Lusa Lisboa_Red_wineCosta Lusa
Lisboa Red Wine IG
Lisboa, Portugal

BOLD WINE STYLE

Ruby red in color with red fruit aromas, the IG Lisboa red wine has a rounded palate with ripe tannins and an elegant finish.

Varietal: Touriga Nacional, Aragonez and Castelão
Analysis: 13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in small, stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Winemaker: Carlos Eduardo

REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast. The multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, and warmer and drier in the areas protected by Montejunto mountain.

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April Wine Club Pairing Recipe

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© Photo from the Olive Magazine

Portuguese Prego with Green Piri-Piri

INGREDIENTS:

  • Sandwich:
    • 1 clove garlic, crushed
    • 2 small rump steaks (about 150g each), all fat trimmed
    • 2 tbsp olive oil 
    • 1 tbsp sherry vinegar 
    • few stalks of flat-leaf parsley 
    • 2 ciabatta rolls, lightly toasted
    • 2 handfuls of Arugula 
  • Green Piri-Piri Sauce:
    • small handful of basil leaves
    • small handful of flat-leaf parsley leaves
    • 1 jalapeño, roughly chopped
    • 1 tbsp sherry vinegar
    • 2 spring onions, chopped, including green bits
    • ½ a clove of garlic, roughly chopped
    • ½ tsp granulated sugar

DIRECTIONS:

  • STEP 1: Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smooth everything together, then use a rolling pin to bash the steaks a few times. Leave to marinate for 1-2 hours. 

  • STEP 2: To make the sauce, put all the ingredients into the blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe, but will keep for a week in an airtight jar.

  • STEP 3: Heat a griddle or frying pan to high. Remove the steaks from the bag, brushing away the garlic and parsley stalks. Season the steaks well with salt and pepper, then sear the steaks for 2 minutes on each side. Set them aside on a plate to rest. Cut the ciabatta rolls in half, then toast on the griddle or frying pan. Then, put the ciabatta halves onto the plate, toasted side down, to soak up any juices. 

  • STEP 4: Slice the steaks, then top the rolls with the green sauce and arugula. Enjoy!

© Recipe courtesy of Olive Magazine.

APRIL WINE CLUB:

Bold wine Style logoCasadasGaeiras-VTCasa das Gaeiras
DOC Obidos Red
Lisboa, Portugal

BOLD WINE STYLE

The DOC Óbidos Red wine has distinct notes of blackberries and blackcurrant with hints of coffee, and subtle nuances of cloves and black pepper. All flavors are in balance with the body and freshness of the wine.

Varietal: Syrah, Touriga Nacional and Tinta Roriz
Analysis: 13.5% alcohol / volume
Region: Lisboa
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature: 60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:

  • Gold in Berliner Wein Trophy 2020
  • 90 Points and Best Buy by Wine Enthusiast 2020

THE REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast, in a range not exceeding 40 km wide. This multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, cooler and wetter in the areas closer to the sea, warmer and drier in the areas protected by Montejunto mountain.

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras can be considered Parras Wines’ little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows their winemaker to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras

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Reguta Ribolla Gialla

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Simple Seafood BisqueSimple Seafood Bisque

INGREDIENTS:

  • 1 lb. crawfish meat (or more shrimp and crab if unable to find)
  • 1.5 lb shrimp meat
  • ½ lb crab meat
  • 1 lb unsalted butter
  • 1 bunch green onions (white and green parts), finely chopped
  • ½ cup All-Purpose Flour
  • 1 qt heavy cream
  • 1 qt half and half
  • 1 16oz can creamed corn
  • 1 ½ tsp Tony’s Cajun Seasoning
  • 1 tsp Old Bay Seasoning
  • 1 tsp salt, to taste
  • 2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper

DIRECTIONS:

  1. In a large pot, melt butter and saute onions.
  2. Sprinkle the flour over the butter and onions and stir until flour is fully incorporated.
  3. Add remaining ingredients and simmer for 40 minutes, stirring frequently.
  4. Serve with white wine and a good loaf of sour dough bread.

© Recipe courtesy of Holly Erickson & Natalie Mortimer of The Modern Proper.

MARCH WINE CLUB:

Silky styleReguta_Ribolla-Gialla-wine-bottleReguta
Ribolla Gialla
Friuli, Italy

SILKY WINE STYLE

Straw yellow in color, the Ribolla Gialla has a nose that is delicate and well expressed with notes of wild flowers, herbs, and grapefruit. The palate is slightly sour, fresh and has an elegant mouth feel.

Varietal: Ribolla Gialla
Analysis: 12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings: Pair with cold appetizers with sour or sweet sauces, cream soups, vegetables, main courses, and fish dishes.

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.  

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

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March Wine Club Pairing Recipe

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Short-Rib-Mac-and-CheeseShort Rib Mac and Cheese

INGREDIENTS:

  • Short Ribs:
    • 1 tablespoon olive oil
    • 3 pounds bone-in beef short ribs
    • 1 small yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 1/2 cups red wine
    • 1 6-ounce can tomato paste
    • 1 1/4 cups beef broth
    • 4 sprigs fresh thyme
    • Salt and pepper
  • Mac and Cheese:
    • 8 ounces of Penne
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk
    • 8 ounces white cheddar cheese, freshly grated
    • 4 ounces gruyere cheese, freshly grated
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/4 cup panko breadcrumbs
    • Salt and pepper
    • Fresh thyme sprigs for garnish

DIRECTIONS:

  • FOR THE SHORT RIBS:
    • *Keep in mind the short ribs will take about 8 hours in the slow cooker. Prepare overnight or in the morning.*
    • Heat a large cast iron skillet over medium-high heat, add the olive oil. Season the short ribs with salt and pepper, and add the ribs to the skillet. Sear the ribs on all sides for about a minute. Remove, then place the ribs in the crockpot.
    • Add the onion, garlic, red wine, tomato paste, beef broth, and thyme sprigs to the crockpot. Season with salt and pepper. Cover and cook on low for 8 hours, or on high for 6 hours.
    • Once the short ribs are done cooking, they should easily fall off the bone. Remove the ribs from the crockpot, discard any of the fat and the bones, and use two forks to shred the ribs into pieces. You can either put the shredded short ribs back into the crockpot to keep warm, or transfer them to a bowl while you prepare the mac and cheese.
  • FOR THE MAC AND CHEESE:
    • Preheat the oven to 350 degrees F.
    • Bring a large pot of salted water to a bowl, and cook the pasta. It is recommended to undercook the pasta by 2-3 minutes, because it’s going to cook more in the oven. Drain the pasta and set aside.
    • In a large pot, melt the butter over medium-high heat. Add the flour, and whisk until well combined to create a roux, until golden and fragrant.
    • In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant. Pour in the milk, whisking constantly until the mixture thickens, and cook about 3-5 minutes. Reduce heat to medium-low, and add in the all of the cheddar and 2 ounces of the gruyere cheese, stir until the cheese melts. Season with chili powder, paprika , salt and pepper. Stir in the cooked pasta and the shredded short ribs.
    • Transfer the mixture to a cast-iron skillet or a baking dish. Top with the panko breadcrumbs and the remaining gruyere cheese. Bake until the top is golden and the cheese is melted, about 15-20 minutes. Garnish with fresh thyme!

© Recipe courtesy of Michelle of The Secret Ingredient Is.

MARCH WINE CLUB:

Reguta_Pinot-Nero-wine-bottleMellow style logoReguta
Pinot Nero
Friuli, Italy

MELLOW WINE STYLE

The Reguta Pinot Nero is ruby red in color, reminiscent of mixed berries. The nose is delicate with notes of blueberry and black currant wrapped up in tender vanilla notes. The palate is full-bodied, yet elegantly balanced.

Varietal: Pinot Nero
Analysis: 12.5% alcohol / volume
Serving Temperature: 59ºF-68ºF
Food Pairings: Suitable for all red meats, game and aged cheeses.

ABOUT REGUTA:
The Reguta winery was founded in northern Italy near Verona, in 1928 by Ettore Anselmi. In 1950, the Anselmi family moved to Pocenia in the Italian region of Friuli-Venezia Giulia, where the winery is still owned and operated by the second and third generations – Giuseppe and Luigi Anselmi and their sons. The company boasts 250 hectares of vineyards and with their clayey soils and proximity to the Adriatic Sea, the have a microclimate that allows them to produce various varieties of both native and international grapes such as Refosco dal peduncolo rosso, Friulano, Pignolo, Ribolla Gialla or Verduzzo, and Merlot, Pinot Grigio, Chardonnay and Cabernet Sauvignon.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery
 

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Reguta Merlot

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Simple Bolognese

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 1 medium onion coarsely chopped
  • 2 garlic cloves peeled and coarsely chopped
  • 1 celery stalk coarsely chopped
  • 1 carrot coarsely chopped
  • 1 pound ground chuck beef
  • 1 28-ounce can crushed tomatoes
  • ¼ cup flat-leaf Italian parsley chopped
  • 8 fresh basil leaves chopped
  • salt and freshly ground black pepper
  • ¼ cup freshly grated Pecorino Romano

DIRECTIONS:

  1. In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
  2. Add the celery and carrot and sauté for 5 minutes.
  3. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
  4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately ½ hour.
  5. Finish bolognese with Pecorino Romano.
  6. Add to your favorite pasta.

© Recipe courtesy of Giada de Laurentiis from Giadzy.

MARCH WINE CLUB:

Mellow style logoReguta
Merlot
Friuli, Italy

MELLOW WINE STYLE

The Reguta Merlot is ruby red in color, tending to garnet with age. The nose displays a vibrant, varietal perfume subtler when young, and becomes extremely pleasurable after aging.

Varietal: Merlot
Analysis: 12.5% alcohol / volume
Serving Temperature: 50ºF-53.6ºF
Food Pairings: Pair with meat based risotto or pasta, boiled meat, or rabbit stew.

ABOUT REGUTA:
The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits.

© Photo by Reguta Winery
© Photo by Reguta Winery
© Photo by Reguta Winery

 

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January Collector’s Wine Club: Iowa

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Collectors Wine ClubLaurent-Perrier_HarmonyLaurent-Perrier
Harmony
Demi-Sec NV
Champagne, France

BUBBLY WINE STYLE

Demi-Sec was the most popular style of Champagne in the 18th century. Laurent-Perrier continues to make this authentic style with the same pride and care as the rest of their Laurent-Perrier wines.

The Harmony Demi-Sec wine is rich, golden-yellow in color. The nose is robust and expressive, it opens with aromas of candied fruit, almonds and hazelnuts, followed by notes of fresh brioche. Rich on the palate, this Demi-Sec is full-bodied and generous with an elegant, clean finish.

Analysis: 12% alcohol / volume
Varietal: 45% Chardonnay, 40% Pinot Noir, 15% Pinot Meunier. More than 55 crus with an average ration of 94% are used in the Demi-Sec base wine blend. Between 10-20% of reserve wines are used to ensure perfect consistency.
Vinification and Aging: Following a minimum of three years of cellar aging, Demi-Sec receives a dosage of 45 grams of sugar per liter dissolved in wine from the same cuvée. The dosage level results in a Demi-Sec that is pleasantly sweet without being cloying.
Serving Temperature: Serve between 43ºF and 46ºF
Food Pairing: Rich desserts, especially cakes and tarts
Critical Acclaim:

  • Wine & Spirits – 91 Points

Collectors Wine ClubLaurent-Perrier_Grand-Siecle-N24Laurent-Perrier
Grand Siecle
Itération Nº24
Champagne, France

BUBBLY WINE STYLE

Launched in 1959 by Bernard de Nonancourt, Grand Siècle is Laurent-Perrier’s prestige cuvée and the epitome of the art of blending. Grand Siècle’s elegant bottle was inspired by the work of early 18th century master glassmakers. This cuvée namesake means “Great Century” from the illustrious period of French history during the reign of King Louis XIV, called the Sun King. At that time, art de vivre reached its pinnacle and French gastronomy was born, ushering in the concept of vins de terroir and the first effervescent wines from Champagne.

The Grand Siècle is bright pale, gold in color with a very fine effervescence, persistent sparkle and stead stream of fine bubbles. The nose is fresh, intense and complex with notes of candied citrus developing into aromas of fresh pastry and toasted almonds, with subtle hints of honey and gingerbread. The palate is complex, marrying structure to finesse, resulting in a perfect balance between power and delicacy. This textured wine continues to develop on the palate and in the glass, showing notes of honey, hazelnut, and toasted brioche.

Analysis: 12% alcohol / volume
Varietal: 55% Chardonnay, 45% Pinot Noir:

  • Grand Siècle Iteration Nº24 is made exclusively with 100% grand cru grapes from eleven of the most outstanding villages. These grapes are from exclusively hand-picked plots, selected from exceptional years and chosen for their complementary traits to provide structure, freshness and finesse in perfect harmony; Chardonnay always being the majority, with the balance being Pinot Noir:
    • Chardonnay Grands Crus: Avize, Cramant, Chouilly, Oger and Le Mesnil-sur-Oger.
    • Pinot Noir Grands Crus: Ambonnay, Bouzy, Verzy, Verzenay, Tours-sur-Marne and Mailly
  • Grand Siècle Iteration Nº24 is always a blend of three complementary years, which have been declared vintages by Laurent-Perrier: 2007 (60%), 2006 (20%), and 2004 (20%) vintages:
    • 2007: noted for its freshness, the Chardonnays are complex with aromas of white fruits and citrus and the Pinots Noirs open and fruity with a dominance of yellow fruit
    • 2006: noted for its finesse with rich, complex Chardonnays and Pinots Noirs with red fruit aromas
    • 2004: noted for its freshness and structure with fine, balanced Chardonnays and high quality Pinots Noirs

Vinification and Aging: The best Chardonnay and Pinot Noir wines are kept in reserve tanks in the dedicated Grand Siècle cuverie at Laurent-Perrier. After the base blend is crafted, it is put into bottles that will mature for up to 11 years on the lees in the cellar before disgorging.
Serving Temperature: Serve between 50ºF – 53.6ºF
Food Pairing: The creaminess and complexity of Grand Siècle perfectly complements refined dishes such as noble fish and lobster, or any dish with truffles or mushrooms.
Critical Acclaim:

  • James Suckling – 97 Points

ABOUT LAURENT-PERRIER:
Laurent-Perrier is the largest independent, family-owned, woman-owned House in Champagne. Passed down from generation to generation, the house is now managed by Alexandra Pereyre de Nonancourt and Stéphanie Meneux de Nonancourt, daughters of the emblematic Bernard de Nonancourt. In 2014, Stéphane Dalyac joined the daughters as Chairman of the Management Board, and in 2019, Alexandra’s daughter, Lucie Pereye de Nonancourt joined the team representing Grand Siècle in France and worldwide. This successful hand-over between generations has given the winery the ability to craft traditional and elegant champagnes for over two centuries. Laurent-Perrier suits every occasion and offers a unique experience for all senses through their innovative and comprehensive range of champagnes. Learn more about their history here.

© Photo by Laurent-Perrier
Chef de Caves, Michel Fauconnet: © Photo by Laurent-Perrier
© Photo by Laurent-Perrier
Stephanie & Alexandra de Nonancourt © Photo by Laurent-Perrier
© Photo by Laurent-Perrier
© Photo by Laurent-Perrier
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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. 

 

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 More >