Tag Archives: wine pairing

Conde Valdemar Blanco

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coconut-curry-vegetables-dishCoconut Curry

INGREDIENTS:

  • 1 onion
  • 2 carrots, chopped
  • 2 peppers, sliced
  • 1 cup vegetables of choice, such as green beans, snow peas, chopped broccoli, or diced sweet potato
  • 1 can coconut milk (13.5oz)
  • 1 tbsp sweetener of choice
  • 1 tsp minced ginger, or ¼ tsp powdered
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • (Optional) protein of choice, such as cubed tofu or black beans
  • (Optional) 1-2 tbsp green or red curry paste
  • (Optional) handful Thai basil
  • (Optional) ½ cup chopped pineapple
  • (Optional) 2-4 tbsp peanut butter or handful of cashews

DIRECTIONS:

  1. Stovetop Recipe: Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the carrots are tender. Add water or milk of choice to thin down sauce as needed.
  2. Crock Pot Coconut Curry Recipe: Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft.

© Recipe and Photo courtesy of Chocolate Covered Katie. All rights reserved.

JANUARY WINE CLUB:

Silky styleConde-Valdemar-Blanco-bottleBodegas Valdemar
Conde Valdemar Blanco
Rioja, Spain

SILKY WINE STYLE

Pale yellow in color with greenish highlights. This clean and bright wine has intense and fresh aromas with white fruits such as pear and citrus notes. There are fine nuances of aromatic herbs, boxwood and white flowers. It’s tasty, with a vibrant entry and a persistent, long finish.

Analysis: 12.5% alcohol / volume
Varietal: 80% Viura, 15% Malvasía, 5% Tempranillo Blanco
Appellation: Selected vineyards from Rioja Alavesa and Rioja Alta, Spain
Winemaking: Fermentation in stainless steel tanks with temperature control at 60.8ºF for 15 days, followed by fine lees aging.
Serving Temperature: 42.8ºF-46.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Ideal match for grilled fish, salads and vegetables, as well as pasta dishes and shellfish. A good choice for smoked food and creams.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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January Wine Club Pairing Recipe

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beef-vegetable-soupInstant Pot Vegetable Beef Soup

INGREDIENTS:

  • 1 pound diced beef (package will often say stew meat)
  • ½ teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
  • ½ medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 ½ cups beef broth/ stock (OR water, plus 1 tablespoon Better Than Bullion beef base)
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained (14.5 ounces)
  • 1 bay leaf (remove after cooking is complete)

DIRECTIONS:

  • Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
  • Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.
  • Add the onions, celery and carrots, and cook another 3 to 4 minutes.
  • Turn off the pot, and add all other ingredients.
  • Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
  • After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
  • Remove bay leaf, and serve. 

© Recipe courtesy of A Pinch of Healthy.

JANUARY WINE CLUB:

Bold wine Style logoConde-Valdemar-Vina-Torcida-Reserva_bottleBodegas Valdemar
Viña Torcida Reserva
Rioja, Spain

BOLD WINE STYLE

This wine has an intense red cherry color that is clean and bright. It is very complex in nuances due to the oak and bottle aging. It has balsamic aromas and rich ripe fruit and spices on the nose with well-integrated spicy tones, black pepper, clove and vanilla. This wine is rounded, tasty, well-structured with a long and persistent aftertaste.

Analysis: 13.5% alcohol / volume
Varietal: 87% Tempranillo, 8% Mazuelo, and 5% Garnacha
Region: DOCa Rioja, Spain
Vineyards: Valdemar vineyards in Rioja Alavesa, Rioja Alta and Rioja Baja
Aging: 27 months in American oak barrels
Serving Temperature: 60.8ºF-64.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, roast, and grilled meat. It also goes well with red meats, game, and Iberian-pork cold meats.

ABOUT BODEGAS VALDEMAR:
Bodegas Valdemar, with a history spanning over 130 years, originated in a small stone cellar in Oyón, Spain.  Jesús Martinez Bujanda (fourth generation), founded the winery with his father in the 1980s. Today, Valdemar stands as a highly esteemed global brand, proudly representing the Rioja region on all five continents. Valdemar wines showcase exquisite grapes from various family estates, embodying a rich tradition. Their commitment to sustainability allows nature to interact with the vineyards, thus enriching them and turning vineyards into wine agroecosystems. They have recently been awarded the international “Wineries for Climate Protection” certification. Bodegas Valdemar is a family of pioneers that never ceases to learn and innovate in order to take the art of winemaking to the next level. Learn more here.

Information & Photo © Bodegas Valdemar – All Rights Reserved.

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Calyptra Vivendo Cabernet Sauvignon

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Short-Rib-Crostini-7

© Photo by Platings + Pairings

Short Rib Crostini with Cambozola Cheese and Cherry Jam

INGREDIENTS:

SHORT RIBS:

  • 1 lb. bone-in beef short ribs trimmed of excess fat
  • ½ tsp. sweet paprika
  • 1 tbsp. extra-virgin olive oil
  • 6 cloves garlic peeled and crushed
  • 1 medium carrot cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 sprigs fresh thyme
  • ½ cup dry red wine
  • 1 tbsp. honey
  • 1 tbsp. balsamic vinegar
  • salt and pepper

CROSTINI:

DIRECTIONS:

SHORT RIBS:

  • Sprinkle short ribs with paprika and season with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. Remove from pot and set aside.
  • Add garlic, carrot, celery and thyme to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
  • Add the honey, vinegar, and enough water to submerge the ribs halfway. Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2 hours, until the meat is tender. Remove meat to a plate and shred with two forks.
  • Remove the vegetables and thyme from the pot and discard. Increase heat to high and reduce the liquids to a thin glaze, approximately 5 minutes. Return the shredded meat to the pan and toss to coat. Keep warm.

CROSTINI:

  • Preheat oven to 400º F. Arrange the baguette slices on a cookie sheet in a single layer, drizzle with olive oil and sprinkle with salt and pepper. Toast until lightly browned, 4-5 minutes.
  • Alternatively, place the crostini on a grill preheated to medium-high, and toast until lightly browned.

ASSEMBLY:

  • Top each crostini with jam, cheese, short rib mixture and chopped chives.
© Recipe and Photo courtesy of Platings and Pairings. All rights reserved.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Cabernet Sauvignon wine bottle with bowCalyptra Vineyards & Winery
Vivendo Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color. The nose reveals notes of black cherries, fresh plums, blueberries, along with a floral hint. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish. 

Analysis: 14% alcohol / volume
Varietal: 100% Cabernet Sauvignon
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg. boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days then followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days.  Next, the wine was tank-aged for 12 months and then bottle-aged for a least 12 months before being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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Calyptra Vivendo Chardonnay

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potato leek soup dishPotato Leek Soup

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup heavy cream
  • chives, finely chopped, for serving

DIRECTIONS:

  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

© Recipe and Photo courtesy of Once Upon a Chef. All rights reserved.

DECEMBER WINE CLUB:

Silky styleCalyptra Vivendo Chardonnay wine bottle with bowCalyptra Vineyards & Winery
Vivendo Chardonnay
Alto Cachapoal, Chile

SILKY WINE STYLE

Straw-colored with green hues, the nose displays aromas of fresh tropical fruit like mango and pineapple, together with hints of white blossom and honey. In the mouth, this is a fresh and fruity wine with good volume and delicious acidity that adds a sensation of juiciness. The finish is long and well-balanced with a floral aftertaste. A fresh, powerful and vibrant Chardonnay.

Analysis: 13.4% alcohol / volume
Varietal: 100% Chardonnay
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Made with their own grapes grown in a ravine in the Andean Foothills of the Cachapoal Valley, the grapes were hand-harvested into 12 kg boxes. Following the cluster selection, they were destemmed and gently pressed to release the must. The must was fermented in stainless steel tanks at low temperatures for around 20 days, avoiding malolactic fermentation. The wine was aged over its lees in stainless steel tanks for 6 months. It was then filtered and bottle-aged for at least 6 months prior to being released for sale.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.

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December Wine Club Pairing Recipe

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filet mignon on a grill with butter meltingFilet Mignon Steak with Blue Cheese, Rosemary Butter & Spicy Potatoes

INGREDIENTS:

  • 8 tbsp. unsalted butter, at room temperature
  • 4 tbsp. blue cheese
  • 1 tbsp. minced fresh rosemary
  • salt and freshly ground pepper, to taste
  • 4 filets mignons, each about 1 ½ inch thick
  • olive oil as needed and 2 tbsp. butter for frying the steaks
  • fresh rosemary for frying the steaks

For the potatoes:

  • 4 large potatoes, peeled
  • 1 tsp smoky paprika chipotle seasoning
  • 1 tsp garlic & onion spice blend
  • salt and freshly ground pepper, to taste
  • 3 tbsp. olive oil

DIRECTIONS:

To make the Blue Cheese & Rosemary Butter:
  • Whip together the butter until light and fluffy. Add the blue cheese and fresh rosemary; mix well. Fill a pastry bag (tip 1M) with the butter, and pipe small star shapes onto a tray (with parchment paper). Place in refrigerator until ready to use.

To make the Spicy Potatoes:

  • In a deep sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 5-7 minutes. Drain well. Add the olive oil to the same pan and cook, tossing the potatoes occasionally, until browned. Season well with salt and pepper, garlic blend, and smoky paprika seasoning.

To prepare the steaks:

  • Remove the filets mignons from the refrigerator about 30 minutes before cooking. Season the steaks generously with salt and pepper, patting the seasonings firmly into the meat.
  • Preheat an oven to 450°F.
  • Heat a large, heavy ovenproof frypan over high heat and pour in just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Add butter and fresh rosemary. Turn the steaks over and cook another 3-4 minutes. Transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for medium-rare, 3 to 4 minutes, or until done to your liking.
  • Place each steak on a plate, top with the blue cheese and rosemary butter, and serve immediately with spicy potatoes.

© Recipe courtesy of Cooking Melangery.

DECEMBER WINE CLUB:

Bold wine Style logoCalyptra Vivendo Assemblage wine bottle with a bowCalyptra Vineyards & Winery
Vivendo Assemblage
Alto Cachapoal, Chile

BOLD WINE STYLE

Ruby color, the nose reveals notes of black cherries, fresh plums, blueberries and hints of cinnamon and cloves. The palate is dominated by cassis, black plums and fresh cherries. Smooth tannins and juicy acidity lend the wine a fine texture and a long, fresh finish.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Syrah
Appellation: Alto Cachapoal, Chile
Winemaker: Emiliano Dominguez Battocchia

WINEMAKING DETAILS:
Calyptra’s own grapes were grown in a ravine in the Andean foothills of the Cachapoal Valley and hand-harvested into 12-kg boxes. Following cluster selection, the grapes were destemmed and fell directly into the stainless steel tanks without the use of pumps. A cold pre-fermentation maceration for 3 days was followed by the alcoholic fermentation at 71.6ºF-75.2ºF for 8-10 days, and a post-fermentation maceration for 10 days. The blend was defined and then tank-aged for 12 months prior to bottling. The wine was bottle-aged for at least 12 months before being released for sale.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Information & Photo © Calyptra Vineyards & Winery – All Rights Reserved.

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Skylark Red Belly

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Balsamic Brussels SproutsRoasted Balsamic Brussels Sprouts

INGREDIENTS:

  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
  • 4 ounces pancetta, sliced ¼ inch thick, optional
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt, or more or less to taste
  • ½ teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic

DIRECTIONS:

  • Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
  • Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
  • Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
  • Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
  • Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (or use entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

© Recipe and Photo courtesy of Alexandra Cooks. All rights reserved.

NOVEMBER WINE CLUB:

Skylark-red-belly-wine-bottleMellow style logoSkylark
Red Belly
Mendocino County
North Coast, California

MELLOW WINE STYLE

Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade. – Jeb Dunnuck, 90 pts.

WINEMAKING DETAILS:
Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loved the challenges and complexities that came with that tradition. The 2018 Red belly is comprised of 40% Niemi Vineyard Carignan, 40% Ashurst Vineyard Syrah and 20% Sawyer Vineyard Grenache. Each varietal is handpicked fermented separately by native yeasts, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. They definitely achieved that here.

“To reflect our palates, the portfolio at Skylark includes crisp, flavorful, aromatic white wines and full-bodied, rich, spicy red wines. As we have long admired the beautiful white wines produced in Alsace and Austria, our Pinot Blanc is a California rendition of a classic European varietal.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – All Rights Reserved.

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Skylark Orsi Vineyard Pinot Blanc

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Butternut Squash SoupButternut Squash & Apple Soup

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2–3 cloves of garlic, minced
  • 1 Granny Smith apple, diced 
  • ½ tablespoon chopped fresh rosemary 
  • 1 teaspoon finely chopped fresh sage
  • 1 small butternut squash, peeled and diced (about 5–6 cups/800 g)
  • 1 13.5 ounce can of light coconut milk
  • 3 cups vegetable broth
  • Salt and black pepper, to taste

DIRECTIONS:

  1. Bring a large soup pot to medium-heat and add the oil (for oil-free add a splash of vegetable broth). Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes.
  2. Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
  3. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
  4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month.

© Recipe and Photo courtesy of From my Bowl. All rights reserved.

NOVEMBER WINE CLUB:

Crisp Wine StyleSkylark_Pinot_Blanc-wine-bottleSkylark
Orsi Vineyard Pinot Blanc
Mendocino County
North Coast, California

CRISP WINE STYLE

Light straw yellow. Aromas of green apple, lemon skin and tangerine. The palate is sleek and refined, with a mineral component lending structure to the fleshy fruits of apple and citrus. The beautiful interplay of fruit and acidity results in a silky fruit impression folding into a fresh and palate-cleansing finish. – Jeb Dunnuck, 90 points

WINEMAKING DETAILS:
This vintage is a beautiful rendition of Orsi Vineyard Pinot Blanc. The Skylark team has been farming this Mendocino vineyard with Berni Orsi since 2005, watching this heritage site deal with the fickle harvest weather with stubborn grace. The year began with a difficult flowering where frost reduced yields in April. Summer was warm but not hot until late August, when daily 100 degree temperatures scorched the North Coast. The grapes were picked on August 31, right before the heart of the heat spike, preserving natural acidity with plenty of phenolic ripeness. This vintage will be remembered as a small harvest in California with memorable wines – Orsi Vineyard Pinot Blanc will fit right in that category.

“We strive to produce wines that crystallize our passion within each bottle. Because of our relationships with meticulous and respected grape growers, we have been able to produce wines of distinction and character that represent the best of what Northern California vineyards have to offer. We are proud of Skylark and hope to continue share these wines with family and friends, old and new.” – John Lancaster and Robert Perkins

Information & Photos © Skylark Wine Company – All Rights Reserved.

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November Wine Club Pairing Recipe

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Mushroom-StuffingWild Mushroom Stuffing

INGREDIENTS:

  • 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
  • 10 tablespoons butter
  • 1 pound wild mushrooms
  • 2 shallots finely sliced
  • 2 ribs celery
  • 2 bunches green onions thinly sliced
  • ¾ cup chopped fresh Italian parsley
  • 2 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon chopped fresh thyme
  • 3 large garlic clove minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 2 cups chicken broth, divided
  • 4 ounces freshly grated Parmesan cheese

DIRECTIONS:

  • Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
  • Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
  • Generously grease a large baking dish.
  • Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
  • Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

© Recipe courtesy of What’s Gabby Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoSkylark_Las-Aves-wine-bottleSkylark Wine Company
Las Aves
North Coast, California

BOLD WINE STYLE

“Ruby red. Morello cherry with plum, cassis and savory herbs. The palate is pretty and expressive, with the textured fruits in seamless integration with the natural acidity. A chocolatey ripeness develops with aeration in the glass though nicely buffered by the fine-grained tannins. The balanced fruit profile and admirable structure suggest this vintage can be successfully cellared for at least 10 years.” – Jeb Dunnuck, 91 pts.

WINEMAKING DETAILS:
Las Aves is Skylark’s ode to the Priorat region in Spain, where some of the world’s finest Carignane is grown. After visiting Priorat, the Skylark team decided to create their own California-inspired version, featuring heritage vine Carignane vineyards in Mendocino. Starting in 2006, they started their partnership with Alvin Tollini at his Niemi Vineyard, which was planted in the 1950s. This vineyard site provides a glimpse into California wine history. With the addition of Syrah, Grenache, and Cabernet Sauvignon, Las Aves is their unique varietal blend of heritage vines with an Old World inspiration – only 250 cases were produced. The WineStyles team will be receiving the last of this vintage.

ABOUT SKYLARK WINE COMPANY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.

John Lancaster

© Photo by Skylark Wine: John Lancaster

John Lancaster,Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by the Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. John resides in San Rafael with his wife and two daughters.

Robert Perkins

© Photo by Skylark Wine: Robert Perkins

Robert Perkins, Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.

Information & Photo © Skylark Wine Company – All Rights Reserved.

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Giustini Avoglia Primitivo Puglia

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Stuffed-EggplantStuffed Aubergine Italian Style

INGREDIENTS:

  • 4 small aubergines (eggplants)
  • ½ cup stale bread, crumbled
  • pinch of oregano
  • salt and pepper to taste
  • 1 medium clove garlic, minced
  • 12 grape tomatoes, washed and diced
  • 1 tbsp capers, halved
  • a handful of fresh basil, hand-torn
  • extra virgin olive oil
  • breadcrumbs for topping

DIRECTIONS:

  • Wash and slice the eggplants in half lengthwise, leaving the stem intact.
  • Using a small knife, cut lengthwise and widthwise in a grid pattern then use a teaspoon to scoop out the aubergine flesh in a medium bowl.
  • Drizzle the 8 halves with e.v.o. oil, season with salt and place in a baking dish.
  • Preheat the oven to 350° F
  • Dip the stale bread in water, add 1 Tbsp e.v.o. oil and a pinch of oregano, then crumble it using your hands.
  • Add it to the cubed aubergines, together with the minced garlic, the halved capers, the diced tomatoes, salt and pepper to taste, 2-3 tbsp of extra virgin olive oil and the hand-torn basil and mix.
  • With a table spoon fill the aubergine halves.
  • Sprinkle with bread crumbs, drizzle with extra virgin olive oil, add a basil leaf.
  • Bake in the preheated oven for about 40 minutes or until fork tender and golden top.

© Recipe and Photo courtesy of Sugar Love Spices. All rights reserved.

OCTOBER WINE CLUB:

Bold wine Style logoAvoglia Primitivo-bottle-imageTenuta Giustini Winery
Avoglia
Primitivo
Puglia, Italy

BOLD WINE STYLE

Ruby red color with violet hues. On the nose, the wine highlights red berry fruits, blackberry and plum. It is soft and harmonious in taste.

WINE DETAILS:

  • Varietal: Primitivo
  • Appellation: Puglia IGP
  • Analysis: 13.5% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: First 10 days of September
  • Vinification: Thermo-controlled maceration and alcoholic fermentation with selected yeasts for about 10 days.
  • Aging: In stainless steel tanks
  • Serving Recommendation: Savory first courses, red meats and medium-aged cheese
  • Serving Temperature: 57.2ºF-60.8ºF
  • Longevity: 3 years

ABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico.  Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologis with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations.  Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.

Information & Photos © Tenuta Giustini Winery – All Rights Reserved.

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Giustini Avoglia Fiano Puglia Italy

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Seafood-ChowderCreamy Seafood Chowder

INGREDIENTS:

  • ¼ cup butter
  • 1 medium onion diced
  • 1 teaspoon Old Bay® seasoning
  • ¼ teaspoon thyme
  • ¼ cup flour
  • 1 stalk celery sliced
  • 1 carrot sliced
  • 1 pound potatoes peeled and cubed
  • ½ cup corn
  • 5 cups broth seafood or chicken
  • ½ cup white wine
  • 8 ounces white fish cut into chunks (cod/salmon/tilapia/haddock)
  • 8 ounces scallops
  • 12 ounces shrimp peeled and deveined
  • 6 ½ ounce chopped clams canned, drained
  • 2 cups heavy cream
  • 1 tablespoon parsley

DIRECTIONS:

  • Cook onion in butter until tender. Add flour, Old Bay® seasoning and thyme and cook 2-3 minutes.
  • Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
  • Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
  • Stir in parsley and season with salt and pepper to taste.

© Recipe and Photo courtesy of Spend with Pennies. All rights reserved.

OCTOBER WINE CLUB:

Crisp Wine StyleAvoglia Fiano-bottle-imageTenuta Giustini Winery
Avoglia
Fiano Puglia IGP
Puglia, Italy

CRISP WINE STYLE

Straw yellow in color with a floral aroma and notes of white pulp fruit. This wine has a fresh and prolonged taste.

WINE DETAILS:

  • Varietal: Fiano
  • Appellation: Puglia IGP, Italy
  • Analysis: 12% alcohol / volume
  • Production Area: San Giorgio Ionico (TA), Salento, Puglia
  • Vine Training: Bilateral Guyot
  • Average Age of Vines: 10-15 years old
  • Soil: Medium textured with a good fertility
  • Harvest: First 10 days of September
  • Vinification: Destemming and soft pressing of the grapes, without any maceration. The alcoholic fermentation takes place in stainless steel tanks at a temperature of 60.8ºF.
  • Aging: In stainless steel tanks
  • Serving Recommendation: Seafood starters, vegetarian dishes, soft cheese
  • Serving Temperature: 50ºF-53.6ºF
  • Longevity: 2 years

ABOUT TENUTA GIUSTINI WINERY:
Tenuta Giustini Winery is a family-owned winery that is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC region.  For four generations, the Papadopli family has been passing down traditions, experience and passion for wine. Giustini Winery is led by Giuseppe Papadopoli and his sons Salvatore and Federico. Each family member plays an important role in the winery’s success. Learn more here.

Information & Photos © Giustini Wines – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >