Tag Archives: wine pairing

Wine and Chocolate Pairing Guide – 4 Steps to FUN!

Posted on by

Did you know that National Chocolate Fondue Day is right around the corner? February 5th marks this special day in chocolate lovers’ hearts. To celebrate, we’re going to explore the world of Chocolate and Wine Pairing! But before we get to that, take a look at these tasty chocolate fondue recipes to celebrate all month-long! chocolate-fondue

What to dip? Here are a few ideas: marshmallows, pound cake, banana slices, pretzels, strawberries, pineapple, waffle bites, various cookies, graham crackers, chips, cinnamon roll bites, doughnut holes, pretty much anything you’d like to chocolate-ify!

Ok, now that you’ve read (and bookmarked!) some delicious chocolate fondue recipes to try all month-long, let’s have a good laugh with some of the funniest chocolate quotes we have found out there on the web. Just because. 🙂

“Why can’t I be comforted by carrots? Why does it have to be chocolate or wine?” – someecards.com

“Nobody knows the truffles I’ve seen…..” – George Lang

“The 12 step chocoholics program: Never be more than 12 steps away from chocolate.” – Terry Moore

“Chocolate comes from cocoa, which comes from trees – that makes it a plant. Therefore, chocolate counts as salad.” – Daniel Rafferty

“The parenting skill I’m most proud of is being able to shove a whole chocolate bar in my mouth then talk normal when my kid walks in.” – SnarkECards

Now let’s get down to business – it’s time to learn about chocolate and wine pairing! We know wine is delicious on its own, but sometimes it’s fun to treat your taste buds to new and interesting combinations! Wine and chocolate go together like a horse and carriage – they’re a match made in heaven, but that’s not to say you can pair any chocolate with any wine and expect to hear choirs of angels. Let’s go through four basic rules for chocolate and wine pairing.

The 4 Cardinal Rules of Chocolate and Wine Pairing:

Rule #1 – Choose gourmet chocolate. Yes, you may have a great experience pairing leftover Christmas candies with wine, but it likely won’t be one for the record books. Whatever chocolate you enjoy, be it dark, milk, or white chocolate, it’s best to pick gourmet.

Rule #2 – Pick wine based on the sweetness of your chocolate. The distance of sweetness between the wine and the chocolate should be short. It’s safest to pick wine that is at least as sweet as the chocolate you’ve picked, even a touch sweeter. The further apart wine and chocolate are on the sweetness scale, the more bitterness creeps in.

Rule #3 – Match the richness. Light chocolate pairs better with lighter-bodied wines. The stronger the chocolate’s flavor, the more full-bodied wine you’ll want to pair it with, i.e. dark chocolate can stand up to a bold Cabernet Sauvignon better than white, or milk chocolate can. Also keep in mind that, in general, red wines tend to pair better with chocolate than white wines do.

A quick note before we go on to cardinal rule number four. Did you know that magic happens when you eat dark chocolate and drink red wine? It’s true. Research shows that chemical substances called polyphenols have a dilating effect on blood vessels, improving blood supply to the brain in terms of increased oxygen and sugar delivery. The result of this process allows us to solve complex problems with ease. Amazing!

Wine and Chocolate Pairing WineStylesRule #4 – Always taste the wine first! If you taste the chocolate before tasting the wine, your taste buds will be covered with cocoa butter, which will prevent you from getting a good reading of how the wine tastes on its own. Only take a bite of chocolate once you’ve assessed the wine. If you’re pairing multiple wines with multiple types of chocolates, be sure to cleanse your palate in between pairings. It’s also best, as with any tasting, to go from light to dark. Start with the lightest-bodied pairing, and work your way to the fullest-bodied.

Remember, everyone’s palate is different. What pairs well for one person may taste awful to another, and that’s what makes it fun! Remember, the goal is always to Taste, Learn, and Enjoy 🙂 To get you started, take a look at this simple wine and chocolate pairing guide.

Suggested Wine and Chocolate Pairings:Wine and Chocolate Pairing WineStyles

White Chocolate – A great match for Moscato d’Asti, a sweet Riesling, or a fruity Chardonnay. If you’re feeling dare-devil-ish, try pairing it with a red wine that has heavy tannins. Since this type of chocolate is made primarily from cacao butter, the strong tannins may cut through the chocolate’s fattiness and create a pleasant pairing.

Milk Chocolate – Pair your favorite gourmet milk chocolates with a smooth Merlot, Pinot Noir, Riesling, or dessert wine. Take care not to pair milk chocolate with dry red wines. The sugar in the chocolate can cancel out the fruit flavors in the wine leaving a bitter taste.

Dark Chocolate – For chocolate in the range of 50 to 70% cacao, pair with a bold Cabernet Sauvignon, Zinfandel, or Chianti. Once you hit the 70 to 100% cacao range, you’ll want to go all out in terms of full-bodied wines. Pair this range with Bordeaux, Malbec, Zinfandel, or Shiraz.

All – Pair champagne, sparkling or fortified wines with any type of chocolate to find a combo that tickles your taste buds!

Stay tuned for an upcoming post for you craft beer lovers out there – Chocolate and Beer pairing!

W&B_BootCamp_logoFebruary Wine and Beer Boot Camp, Dessert-Making Demo and Wine Pairings:

Want to skip the mess and treat your sweetheart to a night out this Valentine’s Day? Still looking for that perfect date idea? We can help! Check out WineStyles’ February Wine and Beer Boot Camp class, Dessert and Wine Pairings! Let your local WineStyles* team do the talking while you sit back and have fun tasting and learning side by side! Call your local WineStyles to reserve your seat! (Click here for WineStyles store locator).

*RSVP at your local participating store. Wine and Beer Boot Camp offers may vary at different WineStyles locations, dependent on local and state alcohol laws. Offer void where prohibited.

Thanks for reading,

winestyles_ts_logo.png

February Wine Club pairing recipe

Posted on by

moroccan chicken tagineJacqueline’s Moroccan Chicken

Inspired by North African tagines.
INGREDIENTS:

• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1  tablespoon  fresh ginger, peeled and minced
• 1  teaspoon  cumin
• ¼  teaspoon  salt
• ¼  teaspoon  coriander
• ¼  teaspoon  cinnamon
• ¼ teaspoon  fresh ground black pepper
• 4  garlic cloves, minced
• 1 ¼ cups  chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved

DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.

PRESERVED LEMONS:
• 2 wide-mouth pint jam jars
• 10  lemons
• Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars.  Cut 6 lemons lengthwise into quarters without cutting through the bottom.  Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.

Cline_SingleVineyard_LosCarneros_Estate_SyrahBold_stickerCline Family Cellars
Estate Grown
Syrah Single Vineyard
Los Carneros, CA

A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming.  Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi. 

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars.  The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis: 14% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Zinfandel Wine Cupcakes

Posted on by

zinfandel-wine-cupcakesINGREDIENTS:
• 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
• ¾ cup water
• ¼ cup Zinfandel wine
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup miniature semisweet chocolate chips
FROSTING:
•  6 cups powdered sugar
•  1/3 cup butter, softened
•  1/3 cup unsweetened baking cocoa
•  1/8 teaspoon salt
•  ¼ cup Zinfandel wine
GARNISH:
• Chocolate curls and/or Valentine candies

DIRECTIONS:Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water,  ¼ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ¼ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls and /or Valentine candies.
24 servings. Recipe courtesy of Betty Crocker.

Cline_Sonoma_ZinfandelBold_stickerCline Family Cellars
Zinfandel
Sonoma County, CA

Occupying 50 acres in the heart of Sonoma Valley, the Indian Springs Vineyard produces the grapes for Cline Cellars Sonoma Zinfandel. The vineyard sits on the west side of the Valley of the Moon, near Kenwood, California, and the vines are currently being converted from trellis to head-training and are lightly irrigated. This region of central Sonoma County is known for its rich, loamy soil, and the resulting fruit has big berry flavors and firm tannins. Individual lots of fruit for this Zinfandel were harvested separately according to ripeness and balance of acidity. This wine pairs well with pork shoulder, roasted root vegetables, or red curry chicken.

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This Sonoma Zinfandel shows concentrated spicy strawberry, firm tannin structure and a balanced acidity. It has a mouth coating richness and depth and a subtle vanilla quality that compliments the dark fruit flavors.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, CA
Varietal Blend:  100% Zinfandel
Analysis: 16.0% alcohol / volume, 3.85 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

Posted on by

roasted-vegetablesINGREDIENTS:

•  ¼ lb. parsnips, peeled and cut into 2” x ¼” sticks
•  ¼ lb. carrots (3 or 4), peeled and cut into 2” x ¼” sticks
• ¼ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• ¼ lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
•  3 Tbs. unsalted butter, melted
•  Kosher salt and freshly ground black pepper
•  1 tsp. grated fresh ginger
•  1 ¼ Tbs. pure maple syrup

DIRECTIONS:
Heat the oven to 425ºF.  Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them out, so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm. Serves 4.  Recipe courtesy of FineCooking.com , Eva Katz, Issue 55

MR_12ChardSilky_StickerScheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA

The namesake Metz Road runs alongside Scheid Family Wines’ Riverview Vineyard, the site of their Estate grown Chardonnay. Located in the northernmost vineyard in Monterey County, Riverview is located two miles southeast of Soledad and adjacent to the Pinnacles, nestled on a bench overlooking the Salinas River.  The bench location aids in creating excellent air flow and maximizes available sunlight and allows the fruit to ripen slowly and evenly.  Riverview is an ideal site for ultra-premium Chardonnay with a Burgundian flavor profile.  The cool climate produces a steely style, with distinct notes of minerality.

Dave“Juicy red apples, citrus and bright tropical fruit greet the nose, followed by lilting aromas of vanilla and toasty oak.  The palate delivers concentrated apple and pear flavors with a distinct mineral component.  Beautifully balanced, the well-integrated oak doesn’t overpower and a soft, full mouthfeel is complemented by balanced acidity.”,  Dave Nagengast winemaker.

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal:  100% Chardonnay
Analysis: 13.3% alcohol / volume, 3.35 pH, 3.3 g/L RS
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

December Wine Club pairing recipe

Posted on by

December Wine Club WineStyles

MACAY-bowChateau Macay
Merlot, Cabernet Franc, Cabernet Sauvignon
Cotes de Bourg, France

The vineyard of Château Macay is situated in Samonac, in the heart of the Côtes de Bourg appellation, 30 km from Bordeaux, on the  right bank of Gironde estuary.  The name Macay comes from the patronymic of a Scottish officer’s surname, Mac Kay.  The castle Macay was founded by the Gagnernot family in 1740.  In 1850, this property was part of seven adjacent farms and a real wine village with a cellar on two floors, its cooper’s trade was surmounted by a tower.  The “Forge de Macay” was the central point of the property.  In 2012, Frédérique and Hervé Descourviéres became the proud new owners of Château Macay.

winemaker-Olivier-Dauga

“This wine has a very beautiful intense, clear garnet red color.  It offers a rich nose of aromatic blackberry fruits and grilled spicy notes.  Its palate is generous and aromatic, soft and fresh with excellent balance, elegant tannins and spicy notes on the finish.  Pairs perfectly with toasted lamb skewers or lamb chops” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Cotes de Bourg, France
Varietal Blend:  40% Merlot, 30% Cabernet Fran, 30% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Lamb Curry with Basmati Rice

Lamb-curry-recipeINGREDIENTS:
• 2 tbsp vegetable oil
• 2 lbs (900g) lamb fillet, cut into 1” cubes
•  6 large tomatoes, roughly chopped
•  2 onions, roughly chopped
•  3 garlic cloves, peeled and crushed
•  2 green chillies, finely chopped
•  1 tbsp grated fresh ginger
•  1 tbsp ground turmeric
•  1/2 tbsp ground cumin
•  1 tbsp chilli powder
•  1 tbsp plain flour
•  14 fl. oz. (400ml) coconut milk
•  1 pint (600ml) chicken stock
•  9 oz. (250g) baby spinach leaves
•  1 pomegranate, seeded
•  7 oz (200g) plain yogurt
•  salt and freshly ground black pepper
•  steamed basmati rice, to serve

DIRECTIONS:
•  Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb.  Cook over a high heat for 3-4 minutes, or until the lamb is golden brown all over, then remove and set aside.
•  Reduce the heat and add the remaining tablespoon of vegetable oil.  Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.  Add all the turmeric, garam masala, cumin and chili powder and fry, stirring well, for one minute. Add the flour and cook for a further minute.  Add the tomatoes and coconut milk and heat to bring to a simmer. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
•  Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.  Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.  Add the yogurt, season to taste, with salt and freshly ground black pepper and stir well.  Serve on warmed plates with steamed basmati rice on side.    Recipe courtesy of Vinadeis.

November Wine Club pairing recipe

Posted on by

Spanish Turkey Meatball Stew

spanish turkey meatballINGREDIENTS:

• 2 tablespoons extra-virgin olive oil
•  1 large onion, chopped
•  5 cloves garlic, minced
•  Kosher salt
•  1 teaspoon smoked paprika
•  1 cup sliced small carrots
• 2 (14 oz) cans low-sodium diced fire-roasted tomatoes
•  2 cups low-sodium chicken broth
•  1 (15 oz.) can chickpeas, drained and rinsed
•  1 ½ pounds lean ground turkey
•  ¾ cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
•  Freshly ground pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and ½ teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley. Recipe courtesy of Food Network Magazine.

Bold_stickerCorona_ReservaCorona de Aragon
Reserva
Carinena DO, Spain

Corona de Aragon was one of the biggest kingdoms of the Mediterranean in the late Middle Ages, spanning from the east of Spain to the south of Greece, an area with a rich wine-producing history and tradition. These territories were under the jurisdiction of the King of Aragon from 1164 to 1707.  The winery and its vineyards are located in the heart of the Cariñena DO, one of Spain’s most traditional wine-producing regions. The origin of the Aragonese vineyards comes from a region where the inhabitants were known to drink wine mixed with honey as far back as the 3rd Century BC. The DO was established in 1932 and since Aragon has been a pioneer in the wine growing industry of Spain. Tempranillo and Cabernet Sauvignon are the dominant grapes in this Reserva, which offer a modern take on the traditional Spanish wine.

“Garnacha adds a fruity freshness, while Cariñena offers great acidity and a beautiful boost of dark color.  Toasted vanilla, cocoa and a subtle nutty character open on the nose and carry through on the palate, complementing the plentiful bold fruit character until the very last sip“,  Marcelo Morales winemaker.

Winemaker: Marcelo Morales
Appellation: Carinena DO, Spain
Varietal Blend:  Tempranillo, Cabernet Sauvignon
Analysis: 13% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Lamb Chops with Balsamic Reduction

Posted on by

lamb-chopsINGREDIENTS:
•  ¾ teaspoon dried rosemary
•  ½ teaspoon dried basil
•  ¼ teaspoon dried thyme
•  salt and pepper to taste
•  4 lamb chops (¾ inch thick)
•  1 tablespoon olive oil
•  ½ cup minced shallots
•  1/3 cup aged balsamic vinegar
•  ¾ cup chicken broth
•  1 tablespoon butter

DIRECTIONS:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

WineByJoe-RojomellowWine by Joe
Joe Rojo Red Blend
Applegate, Oregon

Nature, Nurture and Artistry… Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing. He fervently believes that the quality of wine starts in the vineyard; therefore, so does he. From early spring until harvest, Joe scrutinizes the vines, selecting the best sites and clones, as well as crop loads with the objective to produce wines true to their varietal character with as much depth, elegance, opulence and balance of flavor possible. His wines are beautifully fruited, rich with aromas and often have a faint impression of sweetness on the palate due to ripe tannins and fruit. Creating his dreams through pure drive and an insatiable passion for his art,  Joe will continue to produce excellence and value through each of his distinct labels.

JoeDobbes“Aging in neutral oak barrels keeps this wine focused on fruit. Ripe, dark berried fruits with complex earth and spice undertones. A warm growing season has resulted in this easy drinking, full-bodied red wine.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate, Oregon
Varietal Blend:  40% Tempranillo, 30% Zinfandel, 30% Merlot
Analysis: 14.3% alcohol / volume, 3.92 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Oregon Salmon Patties

Posted on by

Salmon-pattiesINGREDIENTS:
•  1 (14.75 oz) can salmon
• 2 tablespoons of butter
• 1 onion, medium, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• ½ cup fresh parsley, chopped
• 1 teaspoon dry mustard
• 3 tablespoons shortening

DIRECTIONS:
Drain the salmon, reserving ¾ cup of the liquid. Flake the meat. Melt butter in a large skillet over medium-high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.  Recipe courtesy of Allrecipes.com

wbj_viognierSilky_StickerWine by Joe
Dobbes Viognier
Applegate Valley, Oregon

Dobbes’ objective when making Wine By Joe is to produce approachable wines that are true to their varietal character and accurate representations of the Oregon terroir. Far more effort is expended on site selection, with the singular focus of sourcing fruit that expresses true varietal character while promising depth, elegance and balance. This all takes place at Dobbes Family Estate in Dundee, Oregon’s first LIVE (Low Input Viticulture and Enology) certified winery. Nature, Nurture and Artistry…Joe is passionate about bringing forth the natural characteristics of the grapes and letting the flavors and aromas tell the story of their quality upbringing.

JoeDobbes“Stone fruit aromas and flavors of ripe peach, apricot, golden raspberries and candied orange mingle with notes of honeysuckle and Daphne blossoms. Lovely floral complexity. The wine finishes with medium length balanced by bright acidity.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Applegate Valley, Oregon
Varietal Blend:  100% Viognier
Analysis: 13.1% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

October Wine Club pairing recipe

Posted on by

JoeDobbes-header

Granny Smith Apple Chutney

apple-chutneyINGREDIENTS:
• 3 Granny Smith apples sliced into 1 inch wedges
• 2 tbsp butter
• 1 cup raisins or dried cranberries
•  ¼ cup sugar
• 1 cup water
• 1 tbsp cinnamon
• 1 tsp nutmeg

DIRECTIONS:
In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

wbj_syrahBold_stickerWine by Joe
Dobbes Syrah
Willamette Valley, Oregon

Though a small-town boy raised in Willamette Valley, Joe Dobbes’ wine calling originated far from his home country. Stints in the Nahe and Burgundy regions in France provided Joe with a solid foundation in the Old World of winemaking, before returning to the U.S. and eventually beginning Joe Dobbes Wines in 2002. Today, he has succeeded in building one of the most well-established wine companies in Oregon. The estate vineyards cover some 214 acres in Willamette Valley and, in addition, Joe works closely with a number of elite Oregon vineyards to release single-vineyard wines and masterful cuvées under three labels – Dobbes Family Estate, Jovino and Wine By Joe, the last of which was named the #1 Hot Small Brand of 2011 by Wine Business Monthly.

JoeDobbes“20 months in neutral barrels has refined the tannins and created a full mid-palate with a smooth finish. This fruit driven Syrah expresses a full spectrum of bright red to dark berry fruits.  Floral and earth driven accents keep this food friendly wine alluring” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Willamette Valley, Oregon
Varietal Blend:  100% Syrah
Analysis: 13.7% alcohol / volume, 3.7 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Chateau Rouviere Wine Pairing Recipe

Posted on by

Braised Beef & Carrots

braised-beefINGREDIENTS:
•  2 lbs (1 kg) stewing beef
•  2 onions
•  1 slice belly pork, diced
•  cooking fat
•  1 small can tomato purée
•  bay, thyme, sage
•  1 cube beef stock
•  2 garlic cloves
•  6 carrots, peeled and sliced
•  salt and pepper to taste

DIRECTIONS:
Cut the meat into equal pieces.  Heat the fat, and then sauté the meat in a cast iron casserole dish.

Once all of the meat pieces are browned on all sides, remove them from the casserole, and brown the chopped onions and diced belly pork.

Dissolve the beef stock cube in ¼ liter (2 cups) of water.

Put the meat back into the casserole, pour in the stock, tomato purée, peeled and sliced carrots, garlic and herbs.

Season with salt and pepper, stir and leave to stew for 90 minutes on low heat.   Serves: 6.   Recipe courtesy of Vinadeis Winery, France.

Chateau_Rouviere_SMmellowChateau Rouviere
Grenache, Syrah, Mourvedre
Minervois, France

At Landure, in the cradle of Cathar history, Marielle and Luc Rouvière are perpetuating the family tradition. “We also unearthed fragments of Gallo-Roman amphorae which were used to transport wine by ship,” explains Luc Rouvière.   In 1649, the Abbey of Fontfroide sold the estate’s land to one of Luc’s ancestors.  More than two hundred years later, Luc’s great-great-grandfather founded the Château in 1870, during the region’s golden age of wine-making. The Minervois appellation was recognized in 1985 and Luc and Marielle moved to the estate in order to continue its conversion. In 1998, Val d’Orbieu selected the couple for their top quality wines matured in oak barrels, firmly establishing their reputation. This GSMC pairs well with red meats, game and cheeses.winemaker-Olivier-Dauga

“Lovely deep dark ruby color.  A subtle nose of blackberry, raspberry and garrigue aromas.  On the palate this wine is harmonious with soft tannins and spicy finish.” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Minervois, France
Varietal Blend:  40% Grenache, 40% Syrah, 10% Mourvedre, 10% Carignan
Analysis: 13% alcohol / volume, 3.5 pH, 6.3 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine