Pomar Junction Brooster

Asian Steak Skewers

© Photo by the Recipe Critic

Grilled Asian Garlic Steak Skewers

INGREDIENTS:

  • 1 1/2 pounds top sirloin steak
  • 1 red onion
  • 2/3 cup soy sauce
  • 6 garlic cloves minced
  • 1/4 cup sesame oil
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 Tablespoon grated ginger
  • 2 tbsp sesame seeds
  • sliced green onions for garnish
  • skewers

DIRECTIONS:

  1. Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
  2. In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
  3. Preheat the grill to medium-high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

© Recipe courtesy of Alyssa Rivers of The Recipe Critic.

AUGUST WINE CLUB:

Bold wine Style logoPomarJunction_2018BroosterPomar Junction
Brooster Fighting Red

Paso Robles, California

BOLD WINE STYLE

The “Brooster Fighting Red” Blend is an approachable red wine that is medium-bodied with spicy accents. It highlights flavors of red cherry, plum, berries, caramel and black pepper with hints of spice and oak. This wine is excellent on its own or paired with a casual meal.

Varietal: 30% Zinfandel, 25% Syrah, 20% Cabernet Sauvignon, 17% Grenache Noir, 6% Mourvèdre, 2% Petit Verdot
Analysis:
14.7% alcohol / volume
PH: 3.48
TA: 6.1 g/L
Production: 1715 cases
Aging: 18 Months, Neutral Oak
Winemaker: Jim Shumate

 

 

WINEMAKER NOTES:
“In homage to historic and traditional Paso Robles table wines, it is approachable with domesticated red cherry and plum flavors with just a hint of oak. This style of wine is reminiscent of Zinfandel blends commonly produced before the days of “over the top” ripeness and high alcohol levels. Caramel, black pepper, and a hint of minerality add complexity to this affordable red wine. It is accessible via the convenient Stelvin screw-cap and its bright, colorful package is a big hit in restaurants. It goes with many lighter foods that heavier red wines might overwhelm. It is sure to give you something to crow about!” – Jim Shumate, winemaker

ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

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!

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Pomar Junction Sidetrack White

Peach Chicken Ricotta Pizza

© Photo by Liz Andrew / Styling by Erin McDowell

Grilled Peach, Chicken and Ricotta Pizza

INGREDIENTS:

  • two 6-ounce boneless, skinless chicken breasts
  • 2 peaches, halved
  • 1 red onion, peeled
  • extra-virgin olive oil, as needed
  • kosher salt and freshly ground black pepper, to taste
  • one 8-ounce ball of store-bought pizza dough
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese
  • fresh basil leaves, for serving

DIRECTIONS:

  1. Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper. 
  2. Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
  3. Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
  4. Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
  5. Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves. 

© Recipe courtesy of Erin McDowell from Pure Wow.

AUGUST WINE CLUB:

Silky styleSide Track White wine bottlePomar Junction
Sidetrack White
Paso Robles, California

SILKY WINE STYLE

The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical.  This wine can be enjoyed on its own or enhance various meals.

Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc
Region: El Pomar District AVA
Analysis:
14.2% alcohol / volume
Brix: 24.2
PH: 3.52
TA: 7.0 g/L
Residual Sugar:
0.61%
Production: 888 cases
Aging: 5 months in 10% new acacia wood, 90% neutral oak
 
ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.
 
PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.
 
 
 
 
Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

 

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August Wine Club Pairing Recipe

Roast Beef & Smoked Gouda Grilled Cheese

Roast Beef Smoked Gouda Sandwich

© Photo by Running to the Kitchen

INGREDIENTS:

  • 1 large red onion, sliced
  • 2 tablespoons butter, divided
  • 1 tablespoon fresh sage, coarsely chopped
  • 2 slices of bread
  • 1/4 pound sliced roast beef
  • 3-4 ounces smoked gouda, sliced

DIRECTIONS:

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
  2. Once the butter is melted, add the onions and sage.
  3. Toss to coat all the onions in the butter, reduce the heat to medium-low and let the onions sauté slowly for 30 minutes, only stirring very occasionally. After 30 minutes they should be nice and caramelized.
  4. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
  5. With the buttered side facing down, layer half the cheese slices on top of the bread.
  6. Next lay the roast beef on top of the cheese.
  7. Spoon some of the onions (you may have extra) on top of the roast beef.
  8. Top the onions with the remaining cheese and then the other slice of bread with the buttered side facing up.
  9. Transfer the sandwich to a skillet over medium heat.
  10. Press the sandwich down using a large spatula and hold pressure on it so that the cheese melts. After about 2 minutes, flip the sandwich over and repeat. The first side should be a nice golden brown. Alternatively, you could use a panini press for this if you have one.
  11. Once the other side is golden brown and the cheese is melted, remove from the skillet, cut in half and serve up with your bowl of soup!

© Recipe courtesy of Gina Matsoukas from Running to the Kitchen.

AUGUST WINE CLUB:

Bold wine Style logoSidetrack RedPomar Junction
Sidetrack Red

Paso Robles, California

BOLD WINE STYLE

Sidetrack Red is a proprietary blend highlighting the distinct flavors from the El Pomar District of Paso Robles. It is vibrant, deep and rich in colors, with aromas of plums, blueberries, red roses and caramel. On the palate, there are notes of berries, dark chocolate, and spices.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot, 1% Grenanche Noir
Region: El Pomar District AVA
Analysis: 14.08% alcohol / volume
Brix: 24.5
PH: 3.54
TA: 6.6 g/L
Residual Sugar:
0.40%
Production: 1235 cases
Aging: 9 months
Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition
Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
 
WINEMAKER NOTES:
“Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
 
ABOUT POMAR JUNCTION VINEYARD & WINERY:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own.
Learn more here.
 

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!

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July Collector’s Wine Club: Iowa

Bold wine Style logoAmulet CabernetAmulet Estate
2017 Amulet
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The 2017 Amulet Cabernet is deep purple in color is aromas of black cherry, cranberry, cardamom, and bay leaf. It is smooth yet expansive on the palate and highlights flavors of crushed ripe strawberry, graphite, and warm clove. Firm tannins give this wine volume in the mouth, and notes of tobacco linger into a fresh and refined finish.

Analysis: 15.4% alcohol / volume
Varietal: 85% Cabernet Sauvignon, 10% Merlot, 5% Petit Verdot
Appellation: Napa Valley; 77% St. Helena, 23% Oakville
Winemaker: Shawn Johnson
History of Accolades:

  • 2014 – 93 pts Wine Advocate
  • 2015 – 93 pts Wine Advocate, 91 pts Vinous
  • 2016 – 95 pts Jeb Dunnuck, 93 pts Wine Advocate

Bold wine Style logoDancing HaresAmulet Estate
2017 Dancing Hares
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The 2017 Dancing Hares has heavy aromas of plum preserve, crème de cassis, and spice box. It is velvety on the palate, evolving into deep flavors of warm licorice, black fruits, and olive tapenade. It finishes with great volume and length.

Analysis: 14.8% alcohol / volume
Varietal: 85% Cabernet Sauvignon, 10% Petit Verdot, 6% Merlot
Appellation: St. Helena, Napa Valley
Winemaker: Shawn Johnson

ABOUT THE WINE:
In 2000, five acres of Bordeaux varietals were planted on rocky, porous soils at the base of Howell Mountain, called Dancing Hares. Now known as Amulet Estate but with a more distinct focus on a portfolio of single vineyard Cabernet Sauvignon.  With an appreciation for the past, Amulet continues to honor the traditions of Dancing Hares and produce a wine of elegance and grace, aged for nearly two years in new and neutral French Oak barrels.

ABOUT THE WINERY:
The word “amulet” comes from the Latin word “amulētum”, meaning an object that provides good fortune or a good luck charm. However, the true mark of the Amulet portfolio comes from their deep respect for the land and the pioneering spirit expressed in early Napa Valley viticulture. Each single vineyard is carefully selected to create a varietal that expresses the elegance of the Napa Valley terroir. Learn more about their history and philosophy here.


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Eola Hills Classic Merlot

Smoked Pomegranate Baby Back Ribs

© Photo by The Modern Proper

Smoked Pomegranate Baby Back Ribs

INGREDIENTS:

  • 1 onion
  • 1 head Garlic, halved
  • 2 bay leaves
  • 2 tablespoons allspice berries
  • 2 tablespoons black peppercorns
  • 2 sticks cinnamon
  • cup salt
  • 2 rack baby back ribs
  • 1/3 cup pomegranate molasses
  • 1 small onion
  • ½ cup pomegranate juice
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • Cilantro

DIRECTIONS:

  1. For the Brine: In a large stock pot bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks and salt to a boil. Remove from heat and allow to cool.
  2. Place ribs in pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and allow ribs to soak in brine for 24 hours.
  3. Pomegranate BBQ Sauce: Combine all ingredients in a saucepan and allow to simmer for 30 minutes, stirring often. Remove from heat, allow to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in refrigerator.
  4. Ribs: Remove ribs from brine and dry with a paper towel.
  5. When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
  6. Place ribs directly on grill bone side down. Allow to smoke for 3 hours.
  7. Increase heat on grill to 375°F and preheat, lid closed. Using the pomegranate BBQ sauce, generously coat the ribs and allow to cook for another hour. Meat should be tender but not falling off the bones.
  8. To serve, garnish with minced cilantro. Enjoy!

© Recipe courtesy of The Modern Proper.

JULY WINE CLUB:

Mellow style logoClassic MerlotEola Hills Wine Cellars
Classic Merlot

Oregon

MELLOW WINE STYLE

The Eola Hills Classic Merlot is red in color with aromas of plum, cherry, and rosemary blossoms. On the palate, it highlights flavors of red cherries, blueberries, dark chocolate, and roasted coffee beans. It is a rich and robust medium/full bodied wine.

Varietal: Merlot
Analysis: 14.4% alcohol / volume
PH: 3.44
Residual Sugar:
0.2 g/L
Production:
1,270 cases
Brix at Harvest:
23
Sourcing: Applegate & Columbia Valleys
Food Pairing: Look for savory dishes like sautéed wild mushrooms, rosemary infused lamb, pork ribs with pomegranate molasses, or beef roasted with garlic and red wine.

WINEMAKER NOTES:
“Eola Hills has been crafting Merlot for more than 30 years. This sauve varietal has the capacity to beautifully showcase terroir and various winemaking techniques and continues to be a passion of Eola Hills. This vintage is voluptuous and deliciously fruit-forward. With extended oak aging, this rich style takes on darker fruit characters tinged with the freshness of rosemary blossoms and the intensity of dark chocolate.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon. Learn more about their history here.
Boozie Banter Podcast

PODCAST WITH EOLA HILLS WINERY:
WineStyles team recently hosted special guest Brett Huggins of Eola Hills Winery on our Boozie Banter podcast. We talk Oregon wine, his family winery, gleaning, moving to the Midwest and taste 8 wines from their expansive portfolio. Learn more about other exciting wines from Eola Hills! Listen to the full broadcast on Spotify here >

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!

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July Wine Club Pairing Recipe

Wild Mushroom Risotto

Wild Mushroom Risotto

© Photo by Matt Armendariz

INGREDIENTS:

  • 1 pound wild mushrooms torn or sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken stock
  • 1/2 cup Parmesan cheese
  • 1/3 cup Mascarpone cheese
  • chives to garnish
  • lemon wedges
  • kosher salt and white pepper to taste

DIRECTIONS:

  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
  2. In the same skillet heat the olive oil over medium-high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
  4. Once the rice is tender, add the Parmesan and Mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.

© Recipe courtesy of Gaby Dalkin from What’s Gaby Cooking.

JULY WINE CLUB:

Mellow style logoPersnickety Pinot NoirEola Hills Wine Cellars
Persnickety Pinot Noir

Oregon

MELLOW WINE STYLE

A collaboration by Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards, of Eola Hills Wine Cellars. The Persnickety Pinot Noir is violet in color. The nose highlights aromas of black cherry, raspberry and toasted oak; while on the palate there are flavors of black fruits, toast and caramel. This is a full-body wine, that is rich and expressive with a polished finish.

Varietal: 100% Pinot Noir
Analysis: 13.8% alcohol / volume
TA: 0.56
PH:
3.6
Residual Sugar:
0 g/L
Brix At Harvest:
22.5-24.5
Production: 800 cases
Sourcing: Premium vineyards throughout the Willamette Valley, Eola-Amity Hills, Umpqua Valley and Rogue Valley AVAs.

Food Pairing: It is recommended to pair this Pinot Noir with earthy dishes such as a creamy wild mushroom risotto. For cheeses, look for a selection of Camembert, Gruyere or Goat Cheese.

Eola-Hills-Steve-Anderson-winemaker-1-600x900

Head Winemaker, Steve Anderson

WINEMAKER NOTES:
“Forecasts for end of season rains in Northern Oregon had some growers worried about early picking, but others took their chances and were rewarded with longer hang time and a great finish. Southern Oregon vineyards balanced out lower yields making our Classic Pinot another premium representation of this distinctive grape in Oregon. A dark-fruited, juicy profile is balanced by toasty spice and vanilla notes from an oak regime combining time spent in both French and American barrels.” – Steve Anderson, Head Winemaker.

ABOUT EOLA HILLS WINE CELLARS:
In the early 1980’s, Oregonian Tom Huggins found himself intrigued by the notion of creating great regional wines in the heart of the Willamette Valley. With close friends and family members, they invested in purchasing 35 acres that Tom thought was ideal for growing grapes. Today, Eola Hills Wine Cellars is still locally owned and operated and one of Oregon’s largest wineries, farming over 325 acres of prime vineyard land. They produce over 80,000 cases of fine wines that are enjoyed across the country and internationally, capturing the spirit and flavors of Oregon.
Learn more here.

 

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!

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Persnickety Pinot Gris

Grilled Scallops with Prosciutto and Basil

INGREDIENTS:

  • 6 thin slices of Prosciutto di San Daniele
  • 12 large sea scallops
  • ¼ teaspoon kosher Salt
  • 12 fresh basil leaves
  • 1 Tablespoon olive oil
  • ½ teaspoon crush pink peppercorns

DIRECTIONS:

  1. Cut the prosciutto slices in half lengthwise to make 12 long strips. Season the scallops evenly with the salt. Place 1 basil leaf at the end of a strip of prosciutto, folding it in half lengthwise, if necessary. Place a scallop on its side on top of the basil and carefully roll the scallop inside the basil and prosciutto. Secure with a toothpick or skewer. Repeat with the remaining ingredients.
  2. Drizzle the scallops with the olive oil. Place the scallops on the heated grill or grill pan (preheated to medium-high heat), pressing down gently to make sure the scallops make direct contact with the hot surface. Grill for 2 to 3 minutes per side, or until nice grill marks form and the scallops are warm in the center (see Cook’s Note below). Remove the scallops to a plate and sprinkle with the pink peppercorns.
  3. COOK’S NOTE: To check if the scallops are done, simply insert a thin metal cake tester into the center and leave it there for 10 seconds. Remove and place the metal against the skin beneath your lower lip. If the tester feels warm, the scallop is done.

© Recipe courtesy of Faith Middleton on Food Schmooze; excerpted from Giada De Laurentiis’ Book Giada’s Italy: My Recipes for La Dolce Vita

JULY WINE CLUB:

Silky stylePersnickety Pinot GrisEola Hills Wine Cellars
Persnickety Pinot Gris
Willamette Valley, Oregon

SILKY WINE STYLE

A collaboration from Eola Hills Wine Cellars’ Head Winemaker, Steve Anderson, and Assistant Winemaker, Steve Richards. The Persnickety Pinot Gris is pale yellow in color with aromas of tangerine zest and tart apple. The body is crisp, lively, and refreshing with flavors of grapefruit and honey.

Varietal: 100% Pinot Gris
Analysis: 12.9% alcohol / volume
Acid: 0.86
PH: 3.05
Residual Sugar: 0.4 g/L
Production: 800 cases
Brix at Harvest: ~22.2
Sourcing: Legacy Estate Vineyard and Eola-Amity Hills AVA
Food Pairing: The crisp natural acidity and bright fruit flavors of this wine pair wonderfully with grilled jumbo tiger prawns, chicken simmered slowly in a white wine sauce, or prosciutto wrapped sea scallops.

Steve Anderson - Photo

Winemaker Steve Anderson

WINEMAKER NOTES:
Rich and vibrant, the Classic Pinot Gris is harvested by hand from our Legacy Estate Vineyards in the Eola Amity Hills sub-AVA of the Willamette Valley. With crisp natural acidity balancing out lush notes of grapefruit, honeyed lemon and orange peel, this juicy wine is a supreme representation of this beloved varietal.” – Steve Anderson.

Steve Richards

Assistant Winemaker, Steve Richards

ABOUT THE WINEMAKER:
Steve Anderson started his wine making career at the age of thirteen with is neighbor’s grapes and a 5-gallon bucket. His project was greatly encouraged by his parents, who gladly partook in the results of his experiments. Steve continued his career by studying Horticulture at Oregon State University. Two years into his degree, he ran out of funds and joined the U.S. Army to receive the Army College Fund. After three years as an Explosive Ordnance Disposal technician, Steve graduated from OSU with plans to become a nurseryman. In 1993, joined the Eola Hills Wine Cellars team as a “harvest season cellar rat”. He was quickly promoted to Assistant Winemaker, and eventually became Eola’s head winemaker, producing beautiful wines for them ever since. Learn more about his story here.

 

 

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Duca Carlo Guarini Burdi Negroamaro

Caprese Pesto Pasta Bake

INGREDIENTS:

  • 3 cups cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced or grated
  • 1/3 cup fresh chopped herbs, such as thyme or oregano (I like a mix of both)
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 1 pound short cut pasta
  • 3/4 cup basil pesto, homemade or store-bought
  • 23 cup fresh baby spinach
  • 8 ounces shredded or torn mozzarella or burrata cheese
  • 3 ounces thinly sliced prosciutto (optional)
  • fresh basil, for serving

DIRECTIONS:

  1. Preheat the oven to 400°F. Spray a 9 x 13-inch Pyrex deep baking dish with cooking spray.
  2. Cover the bottom of your Pyrex dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and add the pasta back to the pot. Immediately toss with the pesto, spinach, and half of the cheese. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt. Transfer the pasta back into the Pyrex dish used to roast the tomatoes.  
  4. Evenly sprinkle the remaining cheese over top the pasta, arrange the prosciutto, if using, over the cheese. Transfer to the oven and bake for 15 to 20 minutes, or until the cheese has melted and the prosciutto is crisp. Remove from the oven and garnish with fresh basil. Enjoy!  

© Recipe courtesy of Tieghan from Half Baked Harvest.

JUNE WINE CLUB:

Bold wine Style logoBurdiRosso_1000x1300Duca Carlo Guarini
Burdi Negroamaro Rosso IGT Puglia

Scorrano, Italy

BOLD WINE STYLE

A red wine made from Negroamaro organic certified grapes. It is deep ruby red in color. On the nose it is intense of red fruits and berries, while on the palate it is well balanced and fruity. It is suited to all courses, but pairs exceptionally well with roasts, cheeses and pasta.

Varietal: 100% Negroamaro
Analysis:
13% alcohol / volume
Description: IGT Red Puglia
Yield:
100,000 kg. per hectare
Vinification:
Nine days maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
For centuries, Guarini has cultivated their vineyards in the Puglia region of Italy. Their mission is to protect the heritage of the wines in this region, with organic, native grapes vinified in red, rosé and white. All of their wines are mono-varietal, organic and expertly made to respect and express the land where they grow. Learn more about their history here.

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Duca Carlo Guarini Burdi Bianco

Fish Tacos

INGREDIENTS:

  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/8 tsp cayenne pepper (optional, or more to taste)
  • Salt and freshly ground black pepper
  • 1 lb tilapia, cod, or mahi mahi

For Serving

  • 8 corn tortillas, warmed
  • 2 cups shredded purple cabbage
  • 1 avocado, sliced
  • 3 Tbsp chopped cilantro leaves
  • 1/3 cup Cotija cheese (optional)

Fish Taco Sauce

  • 1/4 cup sour cream
  • 3 Tbsp mayonnaise
  • 1 Tbsp fresh lime juice
  • 1/4 tsp garlic powder

DIRECTIONS:

  • In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).
  • Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
  • Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). To view oven or stovetop methods, click here.
  • While the fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
  • Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and fish taco sauce. 

© Recipe courtesy of Jaclyn of Cooking Classy.

JUNE WINE CLUB:

Silky styleBurdiBiancoDuca Carlo Guarini
Burdi Bianco IGT Puglia
Scorrano, Italy

SILKY WINE STYLE

Burdi Bianco wine is light straw-yellow in color. It is intense and fruity on the nose, while on the palate it is fresh, fruity and balanced. This wine is paired well with fish and seafood.

Varietal: 100% Bombino
Analysis:
12% alcohol / volume

Yield: 120000 kg. per hectare
Vinification:
Two hour’s cold maceration with skins, temperature controlled fermentation

ABOUT DUCA CARLO GUARINI:
Since 1114, the Guarini Family has rooted their vineyards in the Apulia region of Italy, between Lecce and Brindisi, overlooking the Adriatic sea. Today, they own 700 hectares of property, farming grapes, olive groves and other grains and vegetables, including fiber and seed hemp. For centuries, they have kept their family’s traditions without sacrificing innovation. Learn more about their estate here.

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June Wine Club Pairing Recipe

Grilled Harissa Lamb Chops

INGREDIENTS:

  • 2–3 lbs lamb chops, lamb loin chops or sirloin steaks
  • Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
  • Spray olive oil (or use regular)
  • 15–20 fresh Mint leaves

Harissa Spice Rub:

  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • 1 teaspoon whole caraway seeds (optional)

Harissa Yogurt:

  • 1 cup plain, full-fat Greek yogurt
  • 1 tablespoon harissa paste (store-bought or homemade Harissa paste) more to taste
  • 1 teaspoon smoked paprika – optional

DIRECTIONS:

  1. Preheat Grill to med-high.
  2. Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.)  Pat dry.
  3. Mix spices and salt together in a shallow bowl (big enough to fit chop)
  4. Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
  5. If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
  6. Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer.  (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
  7. Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
  8. To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
  9. Serve the Harissa yogurt on the side or spoon a little on each chop.
  10. Serve with a cooked grain like quinoa, basmati rice or even couscous.

Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.

© Recipe courtesy of Sylvia Fountaine from Feasting at Home.

JUNE WINE CLUB:

Bold wine Style logoBurdiPrimitivoDuca Carlo Guarini
Burdi Primitivo
Rosso IGT Puglia
Scorrano, Italy

BOLD WINE STYLE

The Burdi Primitivo IGT Puglia Rosso wine is an every day wine, made from organic certified grapes. It is deep ruby red in color, and on the palate it is fruity and soft. This wine is ideal with any kind of food, especially pasta, grilled or roasted meat, and seasoned cheese.
 
Varietal: 100% Primitivo
Analysis: 13.5% alcohol / volume
Description: IGT Red Puglia
Yield:
100,000 kg. per hectare
Vinification: Five Days maceration with skins, temperature controlled fermentation

 

ABOUT DUCA CARLO GUARINI:

The Guarini family has lived in Puglia since 1040, when their ancestors moved from Normandy, arriving in Terra d’Otranto. In 1114, Accardo Guarini, Count of Valesio, founded his vineyard overlooking the Adriatic sea in the Pìutri estate. Since then, the Guarini family continues to take care of the same vineyards, maintaining the traditions founded many centuries ago. Learn more here.

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 >