Pikes Wines
Hills & Valleys
Riesling
Clare Valley, Australia
NECTAR WINE STYLE
Brilliant pale green with a fresh, vibrant nose displaying aromas of lemon, granny smith apple and some perfume and floral notes. Pikes’ Hills & Valley Riesling is fresh and crisp with a palate full of lemon, lime and apple flavors. The wine has a touch of sweetness balanced with nice acidity providing both length and structure to the soft finish.
Varietal: 100% Riesling
Appellation: Clare Valley, Australia
Analysis: 10.5% alcohol / volume
Residual Sugar: 11.9 g/L
TA: 7.9 g/L
pH: 3.1
Vineyard Name: Pike’s
Estate owned by: Andrew Pike and Neil Pike
Winemaker: Neil Pike
Total acreage under vine: 200
Estate Founded: 1984
Food Pairing: Great with Indian food or anything with a hint of spice.
WINERY’S NOTES:
Pikes’ Hills & Valleys Riesling is made from premium Riesling fruit sourced from growers and estate vineyards. This wine is made with immediate enjoyment in mind – although 4-6 years in the cellar won’t do it any harm at all.
ABOUT THE WINERY:
The Pike family has been crafting beverages in South Australia since 1886, starting with beer, followed by soft drinks in the 1940s, and wine in 1985. Located in the Clare Valley, their Polish Hill River Estate spans 100 hectares of rolling vineyards. Founded by Andrew and Cathy Pike with Andrew’s brother Neil, Pikes Wines grew into a true family business. After a long career in wine, Andrew joined full-time in 1998, with Cathy contributing across events, promotions, and cellar door. Their three sons have since joined the team in brewing, sales, and marketing. Pikes is dedicated to sustainable vineyard practices and producing wines that reflect their variety, site, vintage, and passion. Learn more about the winery here.
Information & Photos © Pikes Wines and Winebow Inc. – All Rights Reserved.
Il Tramonto
Limoncello Spritz
Wine Cocktail
Italy
NECTAR WINE STYLE
Il Tramonto Limoncello Spritz bursts with vibrant aromas of fresh lemon peel, bringing to mind sun-drenched citrus groves. On the palate, the signature Il Tramonto Limoncello offers a smooth, natural sweetness that’s perfectly balanced by the bright effervescence of premium Italian sparkling wine. The finish is clean and refreshing, with lingering citrus notes and a crisp, lively sparkle. It’s crisp and refreshing, simply pour over ice and enjoy!
Varietal: 100% Riesling
Analysis: 13.5% alcohol / volume
WINERY’S NOTES:
Crafted with the all-natural essence of lemon peel from the signature Il Tramonto Limoncello recipe and blended with premium Italian sparkling wine, this Limoncello Spritz brings the refreshing taste of an authentic, homemade spritz to your glass.
ABOUT THE WINERY:
Il Tramonto translates to “sunset” in Italian, and each bottle is produced to take your tastebuds on a trip to the charming, and warm villages of Italy. With deep roots in the tastes and traditions of Italy, each expression is based on centuries-old family recipes made with only the finest quality ingredients possible. Learn more about the winery here.
Information & Photos © Il Tramonto and Prestige Beverage Group – All Rights Reserved.
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August Bubbly Club: Iowa
J Vineyards & Winery
Brut Rosé
Russian River Valley, California
BUBBLY WINE STYLE
This Brut Rosé opens with layered characteristics of ripe raspberries, rose petals and a savory note of slivered almonds. The palate is elegant and flavorful, with notes of fresh mandarin orange, roasted strawberries and crème fraîche. Lively acidity and steely minerality frame a crisp, lingering finish. Pair this elegant sparkling rosé with traditional Spanish seafood paella, salmon tartare or camembert with candied kumquats and lavender almonds.
ABOUT THE WINERY:
J Vineyards & Winery, located in the heart of Sonoma County’s Russian River Valley, is renowned for its exceptional sparkling and varietal wines. Founded in 1986 by Judy Jordan, the winery is celebrated for its commitment to quality and innovation. It combines traditional winemaking techniques with sustainable practices across its estate vineyards, which are meticulously cultivated to highlight the unique terroir of the region. Learn more here.
Information & Photos © J Vineyards & Winery – All Rights Reserved.
Sterling Vineyards
Vintner’s Collection
California Brut
Napa Valley, California
BUBBLY WINE STYLE
The California Brut Sparkling is a classic Brut style with crisp acidity and a rounded profile. Pure and delicate citrus quality is the very first impression on the nose. Distinct Eureka lemon flavors on the palate entry are followed by a floral, fruiter Meyer lemon finish. Quite crisp and delicious.
Analysis: 11% alcohol / volume
RS: 10 g/L
ABOUT THE WINERY:
Founded in 1964 by longtime friends Michael Stone and Peter Newton, Sterling Vineyards was one of only 27 bonded wineries in Napa Valley at the time, helping shape the region into a world-class winemaking destination with its Bordeaux-inspired wines. The winery, modeled after the white stucco architecture of Mykonos, was the first in Napa to center its design around the guest experience, a tradition that continues today alongside a strong commitment to sustainability, now operating on 100% renewable electricity. Building on nearly six decades of winemaking excellence, Sterling Vineyards crafts approachable, high-quality wines from carefully selected grapes grown in diverse terroirs, capturing true varietal character and elevating everyday moments. Learn more here.
Information & Photos © Sterling Vineyards – All Rights Reserved.
Geyser Peak Walking Tree Merlot
AUGUST WINE CLUB:
Geyser Peak Winery
Walking Tree
Merlot
Alexander Valley, California
BOLD WINE STYLE
This Alexander Valley Merlot shines with attractive garnet hues and a bouquet of dark fruit, mature plums and hints of nutty Italian Panforte. The rich palate follows suit with warm spices and crushed raspberries. Ample tannins bring a wonderful presence to the palate, offering good body and grip, balanced nicely with a silky finish.
WINE DETAILS:
- Varietal: 94% Merlot, 5% Cabernet Sauvignon, 1% Malbec
- Appellation: Alexander Valley, California
- Analysis: 14.4% alcohol / volume
- pH: 3.67
- Residual sugar: 1.03 g/l
- Total Acidity: 5.57 g/l
- Critical Acclaim: 91 pts James Suckling 2019
VITICULTURE:
The vintage benefited from moderate weather and only saw a few heat spikes throughout the growing season. The majority of the season’s rainfall arrived shortly before budbreak, providing ideal conditions for the vines at a key time in their growth cycle.
VINIFICATION:
The grapes were hand-picked, followed by a cold soak and gentle pump-overs during fermentation. This produced a wine of substantial structure. The wine is then aged for 24 months in French Oak barrels.
INTERESTING FACT:
The Geyser Peak Walking Tree label honors the rich history of Alexander Valley Cabernet Sauvignon. However, while exploring Bordeaux varieties for their flagship Walking Tree Cabernet Sauvignon, the winemaker was inspired to make a varietal Merlot given the exceptional quality of fruit.
ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a familyowned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.
Easy Chocolate Mousse
INGREDIENTS:
- 1 ½ cups cold heavy cream, divided
- 1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
- Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle
DIRECTIONS:
-
Heat ½ cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
-
Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
-
Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer ½ cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
-
Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
-
Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.
Information & Photos © Geyser Peak Walking Tree © Quintessential – All Rights Reserved.
© Recipe courtesy of The Kitchn.
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Geyser Peak Walking Tree Chardonnay
AUGUST WINE CLUB:
Geyser Peak Winery
Walking Tree
Chardonnay
Alexander Valley, California
SILKY WINE STYLE
The nose offers notes of tropical pineapple, jasmine and guava with secondary aromas of white peach and pear. The bouquet extends to the palate with its balanced acidity, moderate body and enticing richness.
WINE DETAILS:
- Varietal: 100% Chardonnay
- Appellation: Alexander Valley, California
- Analysis: 14.8% alcohol / volume
- Residual sugar: 1.5 g/l
- pH: 3.52
- Total Acidity: 4.9 g/l
VITICULTURE:
The Chardonnay grapes were picked from a vineyard along the Sausal Creek in Alexander Valley, California. The block came in approximately 2 weeks later than expected due to the cool summer and extended growing season.
VINIFICATION:
The grapes were split into two distinct lots. Although both were fermented in 100% French oak Burgundy barrels, each saw different yeasts – one from Burgundian origins and the other from Italy. This allowed for a nuanced blend. The primary fermentation lasted three weeks, followed by spontaneous malolactic fermentation, all at cool temperatures in 25% new French oak. Bâtonnage was done every two weeks for four months, then allowed to settle naturally until its first racking in late May of 2024.
INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.
ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.
Crab Cake Recipe
INGREDIENTS:
- 1 pound lump crab meat
- ¼ cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ cup Panko bread crumbs unflavored
- 1 ½ tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup canola oil
- lemon wedges for serving
DIRECTIONS:
-
Check the crab meat for any hard and sharp cartilage, remove, and discard.
-
In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
-
Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.
-
Gently press to shape into 6-8 crab cakes using ⅓ cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.
-
Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.
-
Serve immediately with tartar sauce and lemon wedges.
Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe and video courtesy of Spend with Pennies.
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August Wine Club Pairing Recipe
AUGUST WINE CLUB:
Geyser Peak Winery
Walking Tree
Cabernet Sauvignon
Alexander Valley, California
BOLD WINE STYLE
A deep garnet with amethyst refections in the glass. Aromas of dark berries, ripe raspberry and flint follow through to the balanced palate. Bright acidity is supported by the addition of Petit Verdot, adding great roundness. Silky tannins extend on the persistent finish.
WINE DETAILS:
- Varietal: 97% Cabernet Sauvignon, 3% Petit Verdot
- Appellation: Alexander Valley, California
- Analysis: 14.2% alcohol / volume
- pH: 3.75
- Residual sugar: 0.4 g/l
- Total Acidity: 6.4 g/l
- Critical Acclaim: 92 pts James Suckling 2021
VITICULTURE:
This vintage marks the 16th release of the Walking Tree Cabernet Sauvignon. The fruit for this wine is sourced from two excellent Alexander Valley vineyards. The different soils, exposures, and microclimates of these two vineyards adds enticing complexity of aromas and flavors to the finished wine.
VINIFICATION:
Following traditional fermentation methods, the wine was aged for 20 months in French oak barrels. The Cabernet Sauvignon and Petit Verdot were fermented separately and expertly blended.
INTERESTING FACT:
Ancient oak trees dot the landscape of Alexander Valley, California. Walking Tree takes its name from one of these majestic trees that remarkably “walked” down a steep grade vineyard during heavy rains, all while remaining upright and very much alive.
ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a family-owned-and-operated business, sourcing fruit from famed wine growing regions of California. The essence of California terroir can be tasted throughout the range of their Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.
Barbecue Ribs
INGREDIENTS:
- 4 pounds pork spareribs
- 1 cup brown sugar
- ½ cup chile sauce
- ¼ cup ketchup
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup rum
- 2 cloves garlic, crushed
- 1 teaspoon dry mustard
- 1 dash ground black pepper
- cooking spray
DIRECTIONS:
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Cut spareribs into serving size portions; wrap in double thickness of foil.
-
Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings (drippings can be frozen to use later in soups). Place ribs in a large roasting pan.
-
Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.
-
Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.
-
Cook ribs on the preheated grill for 30 minutes, basting with marinade.
Information & Photos © Geyser Peak Winery and © Quintessential – All Rights Reserved.
© Recipe courtesy of SEEsign and Allrecipes Test Kitchen.
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July Sweet Club: Iowa
Dr. H. Thanisch
Bernkasteler Badstube
Kabinett Riesling
Mosel, Germany
NECTAR WINE STYLE
The wine shows a pronounced bouquet of very ripe red and yellow fruits with exotic and slightly spicy notes with well-integrated acidity. The slatey minerality so typical of the Mosel adds further complexity.
Varietal: 100% Riesling
Analysis: 9% alcohol / volume
Residual Sugar: 36 g/L
TA: 7.6 g/L
Quality level: Kabinett
Food Pairing: Matches delicate foods excellently, or try with veal, shellfish, roasted poultry or fish
TERROIR:
The Dr. H. Thanisch estate (the heirs Müller-Burggraef) includes over 12 hectares (over 30 acres) of the best sites in the middle Mosel valley. Black & blue slate is the predominant structure of this steep Bernkastel hillside, sloping down to the Mosel river. The terroir is reflected in the wine with its flinty minerality, a lively and refreshing Riesling with racy and stable acidity and an extraordinary potential for maturing over many years. Ripe & healthy grapes are selected from the Badstube vineyards for this wine, fermented naturally with no chaptalization.
ABOUT THE WINERY:
The wine-growing tradition of the Dr. Hugo Thanisch family can be traced back more than 350 years. In 1636, the name was mentioned for the first time in the registers of Bernkastel-Kues. The quality of the family’s wines soon extended their excellent reputation far beyond the Mosel valley. At the end of the 18th Century, the Thanisch’s acquired the Berncasteler Doctor vineyard, a very steep site with deep devon slate structure, situated behind and overlooking the rooftops of the quaint old town of Bernkastel. The Doctor name originates in a legend about Prince Boemond II of Trier who fell sick and then was cured by a wine from this vineyard. Medicinal powers of fine wines are today being re-discovered. Without a doubt, the Doctor Vineyard is the most valuable and most famous German site. Learn more about the winery here.
Information & Photos © Dr. H. Thanisch Winery – All Rights Reserved.
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July Bubbly Club: Iowa
Buena Vista Winery
La Victoire Brut Champagne
Champagne, France
BUBBLY WINE STYLE
This champagne opens with elegant and complex aromas of grapefruit followed by rich honey and brioche notes. A crisp and intense palate offers flavors of white stone fruits, peaches and pears. The wine’s impressive mouthfeel is full and rich but well balanced, leaving delightful freshness on the palate.
Varietal: 70% Pinot Noir, 30% Chardonnay
Analysis: 12% alcohol / volume
Aging: 3+ years
Dosage: 8.7 g/L
Awards: Silver – March 2018 Texom International Wine Awards
WINEMAKING NOTES:
“In partnership with the largest family-owned proprietors of vineyards in Champagne, Buena Vista is proud to present our La Victoire Brut Champagne. This classic Champagne is made in the traditional style and is a blend of Pinot Noir and Chardonnay. Elegantly crafted, it offers the heritage of an incomparable style created to delight and make all great occasions special. Made up of 70% Pinot Noir, from Premier Cru vineyards from the Montagne de Reims, and 30% Chardonnay, mostly from Grand Cru Mesnil sur Oger and Chouilly, the wine received a dosage of 8.7 g/L. By law in Champagne, aging is 15 months minimum for non-vintage wines. Our La Victoire was aged more than 3 years.” – Buena Vista Winery
ABOUT BUENA VISTA WINERY:
Nestled in Sonoma on its original historic grounds, Buena Vista Winery was founded in 1857 by Agoston Haraszthy, the charismatic self‑proclaimed “Count of Buena Vista”. It was California’s first premium winery, renowned for its bold spirit and vibrant innovation. After decades of legacy and preservation, the property was lovingly revived in 2011 when it became part of Boisset Family Estates, under the stewardship of Jean‑Charles Boisset, who honored its colorful past while reinvigorating the estate. A pivotal milestone came in 2012, when the winery celebrated a grand reopening, welcoming guests back to its storied site after extensive restorations. Today, Buena Vista stands as a bridge between its rich 19th‑century heritage and contemporary winemaking, inviting visitors to immerse themselves in both history and the evolving legacy of California wine. Learn more here.
Information & Photos © Buena Vista Winery and © Boisset Collection – All Rights Reserved.
Premium Club
Viña Quintay
Winemaker’s Experience Blend 2021
Casablanca Valley, Chile
BOLD WINE STYLE
Rich, blackberries with peppery spices and some dry-earth funk. Structured and full-bodied with juicy fruit, powerful, fine-grained tannins and a lengthy finish.
Varietal: 52% Malbec Maipo, 26% Cabernet Sauvignon, 13% Petit Syrah, 9% Syrah
Alcohol: 14% alcohol / volume
pH: 3.6
Total Acidity: 6.3 g/L expressed in tartaric acid
Residual Sugar: 3.7 g/L
Recommended Drinking: 60.8ºF-64.4ºF
HARVEST INFORMATION:
D.O.: Maipo / Casablanca Valley
Yield: 8 ton/ha
Harvest Type: Manual Harvest
WINEMAKING:
Stemming: 100%
Fermentation Period: 5 days
Fermented in: Stainless steel tank
Aging: 26 months in French oak
ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.
Information & Photos © Viña Quintay – All Rights Reserved
William Cole
Limited Edition
Bill Signature 2021
Casablanca, Chile
BOLD WINE STYLE
This red blend is of intense, bright and deep dark red color. Very complex on the nose with notes such as black fruit, spices, menthol and vanilla, which are highlighted. The palate is fresh, persistent and voluminous. The tannins are silky and distinguishable. It has great aging potential.
Varietal: 52% Malbec, 13% Petit Syrah, 9% Syrah, 26% Cabernet Sauvignon
Analysis: 14.6% alcohol / volume
pH: 3.46
Total Acidity: 6.3 g/L
Residual Sugar: 3.7 g/L
Food Pairing: Ideal to accompany meat, lamb and strong cheeses
Recommended Serving Temperature: 60.8ºF-64.4ºF
Critical Acclaim: 93 points – James Suckling
HARVEST INFORMATION:
D.O.: Maipo – Casablanca
Harvest: First half of April
Yield: 6 ton/ha
Harvest Type: Manual Harvest
WINEMAKING:
Stemming: 100%
Fermentation Period: 5 days
Fermented in: Stainless steel tanks
Aging: 26 months in French oak
ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.
Information & Photos © William Cole – All Rights Reserved
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Viña Quintay Q Cabernet Sauvignon
WINE CLUB:
Viña Quintay
Q Gran Reserva
Cabernet Sauvignon 2021
Casablanca, Chile
BOLD WINE STYLE
Intense burgundy red color, this Cabernet Sauvignon presents notes of black fruit, cassis and spices which are mixed with vanilla and mocha delivered by its aging in French oak barrels. In the mouth it is fresh, with rich acidity and powerful, soft and silky tannins. Of good volume and persistence.
WINE DETAILS:
- Varietal: 100% Cabernet Sauvignon
- Analysis: 14% alcohol / volume
- pH: 3.6
- Residual sugar: 1 g/l
- Total Acidity: 6 g/l expressed in tartaric acid
- Food Pairings: Ideal to accompany meats and mature cheeses.
- Serving Recommendation: 60.8ºF-64.4ºF
WINEMAKING PRACTICES:
- Stemming: 100%
- Fermentation Period: 10 days
- Fermented in: Stainless steel tank
- Aging: 12 months in French Oak
HARVEST INFORMATION:
- D.O.: Maipo
- Harvest: First half of April
- Yield: 6 ton/ha
- Harvest Type: Manuel Harvest
ABOUT QUINTAY VINEYARDS:
A boutique winery nestled in the coastal Casablanca Valley (Chile’s premier cool-climate wine region) and established in 2005 by a group of esteemed producers, the winery was born from a shared vision to cultivate South America’s finest Sauvignon Blanc and Pinot Noir. Now owned by the Martin Weinstein family, Quintay remains proudly Chilean, continuing its commitment to innovation, sustainable farming, and the careful stewardship of its unique Pacific Coast vineyard. Learn more here.
Honey-baked plums with Mascarpone
INGREDIENTS:
- 6 large ripe plums, halved and destoned
- 2 tbsp clear honey
- 8 oz tub of mascarpone (or substitute with vanilla ice cream/yogurt)
- 1 tbsp chopped pistachios
- 3 vanilla Viennese thins biscuits (optional)
DIRECTIONS:
- Preheat the oven to 350ºF. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender.
- Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between plates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using.
Information & Photos © Viña Quintay © The Global Vineyard – All Rights Reserved.
© Recipe courtesy of Tesco Real Food.
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William Cole Bill Chardonnay
WINE CLUB:
William Cole
Bill Limited Edition
Chardonnay
Casablanca, Chile
RICH WINE STYLE
Bright yellow Chardonnay with golden tones, brilliant and transparent, with soft notes of dehydrated apricot, buttery and nutty, perfectly assembled with subtle touches of vanilla. This wine is very fresh in the mouth, of pleasant acidity, unctuous, with great volume and persistence. Long finish.
WINE DETAILS:
- Varietal: Chardonnay
- Analysis: 13% alcohol / volume
- Residual sugar: 2.5 g/l
- pH: 3.2
- Total Acidity: 6.9 g/l expressed in Tartaric Acid
- Food Pairing: Ideal with quiches, white meats and aged white cheeses
WINEMAKING PRACTICES:
- Stemming: 100%
- Fermentation Period: 10 days
- Fermented in: French barrel
- Aging: 12 months in french oak barrels
HARVEST INFORMATION:
- Date: First half of March
- Yield: 8 ton/ha
- Harvest type: Manual harvest
ABOUT WILLIAM COLE:
After a long search to put down roots in the 1990s, American-born William Cole was captivated by the vibrant colors and fertile soil of Chile’s Casablanca Valley. It was in the Tapihue sector that he chose to bring his dream to life, establishing a vineyard that would have his name. Today, the vineyard is part of the Tapihue Wines group, known for producing premium wines that are highly regarded both in Chile and around the world.
Easy Zucchini Corn Fritters with Creamy Dip
INGREDIENTS:
For Zucchini Fritters:
-
3 medium green zucchini
-
1 tsp salt
-
1 tbsp butter
-
2 ears of corn, 2 cups of corn kernels
-
1 large shallot, diced
-
3 garlic cloves, minced
-
1 large egg
-
¾ cup buttermilk
-
1 cup all-purpose flour
-
½ tsp baking soda
-
1 tsp salt
-
ground black pepper
-
½ tsp smoked paprika
-
1 cup grated parmesan cheese
-
1 ½ tbsp fresh chives, chopped
-
1 ½ tbsp fresh dill, chopped
-
2 to 3 cups canola oil, for frying
For Dipping Sauce:
-
1/3 cup mayonnaise
-
1/3 cup sour cream
-
1 tbsp olive oil
-
juice from 1/2 lemon
-
2 to 3 garlic cloves, pressed or grated
-
½ tsp salt
-
ground black pepper
-
1 tsp onion powder
-
1 tbsp each: fresh chopped dill, fresh chives
DIRECTIONS:
Preparing the Zucchini:
- You’ll want to start this recipe with the zucchini. There’s no need to peel the veggies as the peel will improve the texture of the fritters.
- Line a large bowl with a cheesecloth, then grate your washed zucchini into the bowl. I recommend using a coarse cheese grater.
- Sprinkle the zucchini with about 1 teaspoon of salt and gently massage it into the grated zucchini. This will help the zucchini release more water.
- Allow the zucchini to stand for 10 to 15 minutes, squeezing out the liquids every 5 minutes. You want the zucchini to be wrung dry.
Cooking the Corn:
- For cooking fresh corn: Bring a large pot of water up to a boil and add a generous amount of salt. Drop in your cleaned corn and set a timer for 10 minutes.
- Once the corn is cooked, removed it from the boiling water and into a bowl filled with cool water to cool the corn down quickly.
- Once the corn has cooled, use a sharp knife and carefully cut away the kernels from the cob.
- Next, you’ll want to preheat a medium sized frying pan over medium heat and melt the butter. Add in the diced shallot and corn and season with salt and pepper. Sauté the mixture for 6 to 8 minutes, until the corn is golden.
- Add in the minced garlic last and cook for just 30 seconds, then remove the mixture from heat and let it cool to room temperature.
Making the Batter:
-
In a large mixing bowl, combine the buttermilk and egg. To make homemade buttermilk, simply add 1 tablespoon of lemon juice or vinegar to ¾ cup whole milk. Stir and let sit for a few minutes. Whisk the egg and milk together until smooth.
-
Add in the dry ingredients next: flour, baking soda, salt, pepper, and paprika. Whisk until a thick batter forms.
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Next, add in the grated zucchini, cooled corn and shallot mixture, parmesan cheese, and season with dill, chives, salt and pepper. Use a spatula to mix everything together until uniform and well combined.
Frying the Fritters:
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Pour several cups of frying oil into a deep sauté pan or large pot. Heat the oil over medium-high heat until it reaches 300°F to 325°F.
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Using a small scoop (1 to 1 ½ tbsp), scoop the fritter batter and drop into the hot oil. Usually fry about 8 or 9 fritters at a time, spacing them out as you drop in the batter.
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Cook the fritters for 3 to 5 minutes, turning them when they get golden on the first side.
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Remove the fritters once they’re a rich, golden color onto a wire rack to cool. Place some paper towels underneath the rack to absorb excess oil.
Making the Dipping Sauce:
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In a large mixing bowl, combine all the ingredients: mayonnaise, sour cream (you can also use Greek yogurt), salt, pepper, onion powder, chives, and dill.
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Squeeze in the lemon juice and grate or press the garlic cloves. Whisk everything together and the sauce is done.
Serving Suggestions:
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These zucchini corn fritters will be very hot at first, so let them cool for at least 5 to 7 minutes before using! I recommend eating these as soon as possible as they’re best when fresh, warm and crispy.
Information & Photos © William Cole Vineyards – All Rights Reserved.
© Recipe courtesy of Tatyana’s Everyday Food.
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