Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
Preheat your BBQ over high heat.
When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
For the Compound Herb Butter:
In a small bowl, mix the butter, herbs and garlic.
Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.
This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.
Varietal: Shiraz Analysis: 15.0% alcohol / volume pH: 3.77 RS: 2.1 g/L Production: 5,000 Bottles Wood Maturation: Spicy, white peppers, dark fruit
WINEMAKER’S NOTES For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions.Learn more about the winery’s history here.
This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.
WINEMAKER’S NOTES A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.
ABOUT JAN HARMSGAT: Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions.Learn more about the winery’s history here.
Robert Craig Winery 2017 “The Stick” Red Blend Candlestick Ridge Vineyard Napa Valley, California
BOLD WINE STYLE
This Cabernet Sauvignon blend is dense, powerful and beautifully concentrated. The nose is perfumed with luxurious aromas of black currant, boysenberry, cedar box and Herbes de Provence. The intensely layered palate excites with cassis, plum, and graphite. It is rich and seductive with a velvety texture that finishes long and perfumed.
Analysis: 14.8% alcohol / volume Varietal: 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc TA: 6.3 g/L pH: 3.77 Maturation: 18 months in 70% new French oak Appellation: Howell Mountain AVA, Napa Valley, California Winemaker: Jason Price Critical Acclaim: 93 pts. JamesSuckling.com
VINTAGE: The 2017 harvest was the first in the area following a 5 year drought. The soils and water table had been replenished and the vines took off early in the season and weather patterns were about normal until late August. In early September, heat spikes hit the valley and set record or near record temperatures. With plenty of water available most vineyards were heavily irrigated and the temperatures cooled in mid-September to more normal levels. The quantity of grapes was quite low, but quality looked to be excellent. A huge wildfire at the end of harvest threatened vines that still had fruit, but luckily the vast majority of grapes were already safely in the winery for the year.
TERROIR: Just down the road from the estate, Candlestick Ridge is the northernmost vineyard in the Howell Mountain AVA and is slightly warmer than the summit ridge where the Winery Estate vineyard lies. Candlestick is influenced by warm air from Pope Valley to the east and is protected from the constant wind that hits the ridge line. The big subsurface boulders were removed during the replanting, leaving thin tufa soil on top of a rocky volcanic bedrock.
Robert Craig Winery 2018 Howell Mountain Zinfandel Black Sears Vineyard Napa Valley, California
BOLD WINE STYLE
True to the Howell Mountain, the 2018 vintage is beautifully clean and focused with boysenberry and bramble berry wrapped in a subtle pepper spice on the nose and palate. This Zinfandel is balanced and elegantly structured through the finish.
Analysis: 14.8% alcohol / volume Varietal: Zinfandel TA: 6.3 g/L pH: 3.57 Maturation: 18 months in 60% new French oak Appellation: Howell Mountain AVA, Napa Valley, California Winemaker: Jason Price
VINTAGE: February saw abundant rains, followed by lots of filtered light in the spring and early summer. Both bud break and flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set. Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions for winemakers to allow their fruit to accumulate flavor complexity with gradual increases in sugar levels.
TERROIR: Black Sears has “King of the Mountain” bragging rights on Howell Mountain – topping out at 2,400 feet, making it officially the highest vineyard on the mountain. The vineyard is located just past the gate of the Howell Mountain estate, and now the winery surrounds it – literally – having purchased the vineyard just on the other side of it as well. For 25 years, winemakers have clamored for the Zinfandel grown here: both biodynamic and organic, the site is dry farmed and the vines are pruned in the old world style with no trellising. Zinfandel thrives in the mountain’s well-drained, rocky, volcanic soils and moderate climate.
ROBERT CRAIG WINERY: Bob Craig always had a passion for Napa Valley Mountain Cabernets, so naturally, he founded his eponymous winery on Howell Mountain with three of his friends from business school. In 2004, the team was joined by CEO Elton Slone, who later became a full partner in 2007. After Bob’s retirement and departure from the wine business in 2012, Slone has continued to move the business forward with the other three founding partners. Today, the winery is still known for producing small-lot, site-expressive wines from high elevation vineyards. Robert Craig Winery consistently receives high scores and positive accolades from the wine press. Learn more about the winery here.
The Hess Collection 2018 Allomi Cabernet Sauvignon Allomi Vineyard Napa Valley, California 375 ml (half bottle)
BOLD WINE STYLE
“The combination of steady heat and well-drained clay loam soils in our Allomi Vineyard allows fruit to ripen evenly, gaining welcomed complexity and layers of flavor. We consistently see beautiful yields from the Allomi Vineyard, and this vintage was no different. On the nose, this wine delivers delicious aromas of boysenberry, blackberry and elegant expressions of lavender alongside a touch of vanilla. Allomi Cabernet is concentrated upon entry with dense, but well-integrated tannins that provide a round, plush mouthfeel. Layers of juicy black fruit, notably black cherry and black plum, lead to elements of espresso supported by a subtle oak spice that adds to the personality of the wine and reminds us why this is one of our most popular Napa offerings.” – Dave Guffy, Director of Winemaking
Analysis: 14.5% alcohol / volume Varietal: 85% Cabernet Sauvignon, 6% Petite Sirah, 5% Malbec, 2% Merlot, 2% Petit Verdot TA: 0.58 gms/100ml pH: 3.76 Harvested: October 8 – November 2, 2018 Maturation: 18 months in 27% new American oak Appellation: Napa Valley, California Winemaker: Dave Guffy Food Pairing: Chocolate Lave Cookie Recipe >
VINTAGE: Budbreak began on schedule at the end of February, and Spring brought moderate temperatures that progressed into a warm Summer without any disruptive heat spikes. Steady, consistent growing conditions provided the perfect environment for the fruit to mature and develop. As the moderate, even temperatures continued into the Fall, harvest started slightly later than normal, and in some areas, extended long into the first week of November. With such lengthy hang time, the fruit matured consistently and was picked when it was at its peak, promising exceptional flavor in bottle.
VINEYARD: A pioneer by nature, Donald Hess was determined to defy convention and pursue winemaking in the far reaches of the Napa Valley. In 1995, he sought out the Allomi Vineyard with a vision to uncover its potential. Once a dormant beauty, the Allomi Vineyard now gives life to luxury Napa Valley wines. The estate vineyard is located in the gently rolling hills of northeastern Napa Valley. The 210-acre vineyard is focused into 35 unique growing blocks with six different Cabernet clones that add diversity of flavors and complexity to this wine.
THE HESS COLLECTION WINES: Though just 30 miles long and a few miles wide, Napa Valley is home to diverse micro-climates and soils uniquely suited to wine grape growing. It is considered one of the premier wine regions in the world. The Hess Collection wines are family owned, sustainably farmed and dedicated to reflecting a true sense of place. There wines are recognizable for their elegant, rich and complex flavors and a tradition of excellence. Learn more about the Hess story here >
Chocolate Lava Cookie Recipe – pairs with Allomi Cabernet Sauvignon
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3.5–4 lbs. potatoes, medium or large, Yukon Gold or Russet
1 tbspsalt
2 tbspsemolina
1.5tspkosher salt
7 oz duck fat
2tsprosemary, roughly chopped
sea salt flakes
DIRECTIONS:
Peel the potatoes, then cut into 3 inch pieces.
Preheat oven to 450°F.
Par Boiling & Roughing up:
Add 1 tbsp salt and then the potatoes to a large pot of boiling water. Boil for 10 minutes.
Drain potatoes well.
After draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes.
Add 1.5 tsp salt and the semolina. Place lid on, then shake the pot up and down vigorously 5 to 7 times to rough up the surface.
Roasting:
Pour duck fat into heavy based metal roasting pan (not glass or ceramic).
Heat in oven for 5 to 7 minutes until it’s shimmering and very hot with little wisps of smoke.
Working quickly and carefully, remove pan from oven.
Transfer potatoes into the roasting pan (be careful), and turn to coat in fat. Then, arrange the potatoes cut face down.
Roast for 25 minutes. Turn potatoes, roast for another 15 minutes. Turn again, then roast for a final 10 to 15 minutes, or until deep golden and super crunchy.
Transfer to a warm serving bowl. Sprinkle with sea salt flakes and rosemary, serve immediately.
Kilikanoon Killerman’s Run Cabernet Sauvignon Clare Valley, South Australia
BOLD WINE STYLE
The aromas of blackberry, mocha, sage and French oak combine sweetly on the nose. The classic cassis and herbaceous notes carry through from the nose onto the palate, beautifully supported by fine grained tannins. Velvety texture finishing with black pepper and exotic spice.
Varietal: Cabernet Sauvignon Analysis: 14.0% alcohol / volume Maturation: 16 months in new and seasoned French oak hogsheads Winemaker: Peter Warr Appellation: Clare Valley, South Australia, Australia Pairing Recommendations: Slow Cooked Beef Brisket with a side of duck fat potatoes and greens Critical Acclaim:91 pts JamesSuckling.com; 90 pts Wine Spectator; 90 pts Robert Parker Wine Advocate
BACKGROUND: Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.
WINEMAKING: The grapes are sourced from the cool climate vineyards of the Clare Valley, South Australia. Hand-selected fruit parcels, maturation in new and older small French oak hogsheads for up to two years and attention to final blending has ensured a wine of great poise and balance.
ABOUT KILIKANOON: Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was originally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards.Learn more here.
Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce
INGREDIENTS:
16 chicken wings, with the two joints attached, tips removed
1 cup ketchup
¼ cup Dijon mustard
¼ cup hot sauce
¼ cup soy sauce
1 Tablespoon light brown sugar
DIRECTIONS:
Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.
Kilikanoon Killerman’s Run Shiraz Clare Valley, South Australia
MELLOW WINE STYLE
There are pronounced aromatics of dark fruits, sweet spices, and forest floor. The palate is welcoming with generous flavors of black cherry, dusted chocolate and plum. It evolves beautifully in the glass, a wonderfully textured wine that finishes on a savory note.
Varietal: Shiraz Analysis: 14.5% alcohol / volume Maturation: 15 months in new and seasoned French oak barriques Winemaker: Peter Warr Appellation: Clare Valley, South Australia, Australia Pairing Recommendations: Marinated pork spare ribs, BBQ chicken wings or pizza Critical Acclaim:91 pts. Wine Spectator; 90 pts. Wine Enthusiast
BACKGROUND: Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.
WINEMAKING: The Killerman’s Run Shiraz uses low yielding grapes from premium vineyards, hand-selected from exclusively Clare Valley vineyards. The grapes are then vinified by traditional winemaking methods and matured in small French barriques before careful blending and unfiltered bottling.
ABOUT KILIKANOON: Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards− many of which were planted by his father, Mort, in the 1960’s.Learn more here.
1 head romaine lettuce, torn into bite-sized pieces.
DIRECTIONS:
Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
Kilikanoon Killerman’s Run Riesling Clare Valley, South Australia
SILKY WINE STYLE
The nose of this Riesling is intensely aromatic with notes of lemon, lime, orange blossom, and the classic Riesling minerality. The palate is fresh and mouth watering with bright citrus, orange rind and crisp green apple. It has a tangy, dry finish making it a real pleasure to drink.
Varietal: Riesling Analysis: 12.5% alcohol / volume Maturation: Stainless Steel Winemaker: Peter Warr Appellation: Clare Valley, South Australia, Australia Pairing Recommendations: Fresh seafood such as oysters, scallops and shrimp; or, try with a fresh Caesar Salad. Critical Acclaim:93 pts. JamesSuckling.com
BACKGROUND: Named after a legendary Clare Valley squatter, Killerman, who planted and tended vines on a paddock adjoining the Kilikanoon property. As legend has it, Killerman made his own wines in a galvanized iron lean-to.
WINEMAKING: The Killerman’s Run Riesling is fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was stopped prior to complete dryness to give the wine a hint of additional texture and roundness while still being nicely balanced by naturally retained, crisp acidity. This Riesling was made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.
ABOUT KILIKANOON: Kilikanoon is a boutique Clare Valley winery founded in 1997 by Kevin Mitchell; it is known for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon’s tasting room, was orginally settled by early English migrants who named it after a historic old mansion in Cornwall. When purchasing the historic property in 1997, the mature vineyards of Shiraz, Cabernet, Grenache and Riesling that had been planted by Kevin’s father, Mort in the 1960s, became a part of Kilikanoon, and now form the heart of the estate vineyards. Peter Warr joined the winery in late 2018 after traveling the world honing his craft. He is now responsible for carrying on Mort and Kevin’s legacy at this treasured and award winning estate. Kilikanoon is rated by US and Australian critics as one of Clare Valley’s outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced Shiraz, Grenache and Cabernet Sauvignon.Learn more here.
Season salmon with Bella Cucina Citrus & Fennel Savory Salt.
In a large sauté pan, heat with Bella Cucina Extra Virgin Olive Oil over medium heat. Add the seasoned salmon, skin side down, and cook until the skin is crisp and browned (do not move while cooking to allow the skin to caramelize).
Turn salmon over and cook on the other side until done, about an additional 2-3 minutes.
Remove from pan onto plate or platter. Garnish with diced lemon and organic pea sprouts.
NOTE: Bella Cucina products available at select WineStyles locations.
LaMontagne Pinot Noir Santa Rita Hills, California
MELLOW WINE STYLE
This Pinot Noir has aromas of black and red cherries with subtle notes of olives, and leafy herbs. On the palate, it is rounded and elegant with exciting freshness. A pleasure to drink!
Varietal: 100% Pinot Noir Analysis: 14.3% alcohol / volume Region: Santa Rita Hills AVA Vineyard: Kessler-Haak Vineyard
ABOUT THE VINEYARD: Kessler-Haak, a 2.5-acre vineyard in Santa Rita Hills AVA, on California’s Central Coast of Santa Barbara is a privileged location perfect for producing some of the best Pinot Noirs in the new world. Close to the Pacific Ocean, the refreshing sea breeze cools the vineyards, while the sedimentary limestone soil, with patches of clay and sandy loam provide an ideal terroir for these grapes. This beautiful vineyard is managed with sustainable practices.
ABOUT LAMONTAGNE: Kimberly Smith is the owner and winemaker of LaMontagne. She is a visionary and passionate business-woman with a tremendous love for Pinot Noir. In 2006, she began to plot her dream with the help of her mentor and winemaker, Wes Hagen (named “One of the 100 Most Influential winemakers in the USA in 2013”, according to Decanter.
Today, Kimberly works closely with her son, Alec, producing award-winning, sustainable, small lot Pinot Noirs and Chardonnays from Sta. Rita Hills. Learn more about the wineryhere.
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M by Martellotto Chardonnay Santa Rita Hills, California
RICH WINE STYLE
“If you love baked apples, you’ll love this wine. I followed the Burgundian tradition to capture the youthful vivacity and acidity in the wine. The focus here is a purity of Chardonnay fruit expression. There is a moderately low alcohol, light oak influence and a pure fruity flavor of pineapple, Granny Smith Apples, and Honey Crisp Apples. The wine is just a delight to drink and share. Drink now and through 2027.” – Winemaker, Greg Mortellotto
Varietal: Chardonnay Vineyard: Spear Vineyard Fermentation: 100% barrel fermented Aging: 100% French oak barrels for 6 months, with monthly lees stirring – oak barrels were mainly second and third use, allowing only a small amount of oak, toast and vanilla flavoring on this wine. Production: Only 350 cases produced.
Winemaker, Greg Martellotto
ABOUT MARTELLOTTO WINERY: The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines. Learn more about the winery here.
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NOTE: Bella Cucina products available at select WineStyles locations
DIRECTIONS:
Cut eggplant into small dice. Sprinkle with kosher salt and let drain in a colander for 10 minutes. Squeeze out any excess moisture and blot dry with a towel.
In a large pan, heat the olive oil. Add the eggplant with the salt. Cook over medium high heat, stirring occasionally, until the eggplant is cooked and lightly browned, almost crisped but not burned. Add the pasta sauce and pesto. Continue to cook, covered, over low heat for an additional 10-15 minutes.
Toss with pasta and garnish with fresh basil leaves and toasted pine nuts.
M by Martellotto Grenache Portico Hills Vineyard Santa Barbara County, California
BOLD WINE STYLE
This Grenache is fresh and brilliant with dark blackberries and crushed black cherry fruit. It is exceptionally natural, but has a medium acidity and a fruit-focused approach that makes this wine “lip-smacking delicious”. The wine is concentrated, but light on the mouth with an appealing finish that ultimately, leads to easy drinking.
Varietal: Grenache Vineyard: Portico Hills Vineyard Fermentation: Stainless steel tanks Aging: Rested in mostly neutral French Oak for 15 months Production: Only 525 cases produced
Winemaker, Greg Martellotto
ABOUT THE WINEMAKER: Greg Martellotto has been making wine since 2005. His path led him to winemaking experiences in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunity to travel to most of the major winemaking regions of the world as both a buyers and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insider’s access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month— it’s safe to say, he knows great wine!
ABOUT MARTELLOTTO WINERY: The Martellotto family roots trace back to 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines what speak to his own viticultural passion. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere— Greg strays away from mass produced wines that are squeaky clean, uniform and less interesting. Greg starts with healthful and sustainably farmed grapes. Then, by combining creative fermentation techniques with artistic blending techniques before bottling, the Martellotto Winery is able to produce distinctive and delicious wines. Learn more here.
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1 pound (raw) fresh sausage links or brats of choice
For serving, as desired: toasted brat buns or brioche buns, grilled peppers & onions, sauerkraut, mustard or Dijonnaise, ketchup, etc.
For a Latin American flare, turn your grilled sausage into a Choripán by topping with a Chimichurri Sauce on a Crusty Baguette. Follow Hilah Johnson’s recipehere.
DIRECTIONS:
Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
Grill the sausage: Once the grill is hot, place the sausage directly on the indirect head side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, and cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
Chargrill the sausage: Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving
Serve the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!
Casas del Toqui Terroir Selection Alto Cachapoal Gran Reserva Cabernet Sauvignon Cachapoal Valley D.O., Chile
BOLD WINE STYLE
This Gran Reserva Cabernet Sauvignon is ruby red in color with aromas of cassis, spices, black fruits and notes of toffee and caramel. On the palate, the wine has good structure with a long and pleasant finish.
Varietal: 100% Cabernet Sauvignon Analysis: 14.0% alcohol / volume Region: Cachapoal D.O., Chile Viticulture: Vertical espalier Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months Closure: Natural Cork Serving Suggestion: Serve between 60.8ºF-64.4ºF Food Pairing: Serve with red meat, pork loins or sausage
ABOUT CASAS DEL TOQUI: In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. In 2010, the Court family recaptured their legacy, adding their own distinct and unique touch to this already elegant winery. Learn more here.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Jan Harmsgat
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
Duck Fat Potatoes
Caesar Salad Supreme
LaMontagne
M by Martellotto
WineStyles Tasting Station 