3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
1 cup white wine
1 cup beer
1 small can of tomato paste (5.5 fl oz)
2 tsp salt
2 tsp paprika
1 tsp ground allspice
3 bay leaves
1 cinnamon stick
4 cloves garlic minced
1 medium onion diced
1 cup water
6 white potatoes chopped into large pieces
DIRECTIONS:
Cut the beef into large chunks.
In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
Remove the lid, add the water and cover again. Simmer for 2 hours.
Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.
Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.
Varietal: Aragonês, Syrah, Castelão Region: Tejo, Portugal Analysis: 13.6% alcohol / volume Total Acidity: 6.10 g/L pH: 3.64 Total Sugar: 0.9 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 60ºF-64ºF Pairing: Pasta and white or red meat Longevity: Drink now or keep it until the end of 2025 Winemaker: Nuno Falcão Rodrigues
WINEMAKING NOTES: Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.
Varietal: Verdelho, Fernão Pires and Arinto Region: Tejo, Portugal Analysis: 13.1% alcohol / volume Total Acidity: 6.59 g/L pH: 3.21 Total Sugar: 0.6 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 48ºF-50ºF Pairing: Fish or Seafood Longevity: Drink now or keep it until the end of 2025 Winemaker: Nuno Falcão Rodrigues
WINEMAKER’S NOTES Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
½ red chili pepper without excessive seeds, sliced
1 tin of sardines
basil leaves, to taste
200 grams of dried spaghetti
black pepper
lemon zest
½ cup of white wine/lemon juice
DIRECTIONS:
Place a big frying pan over a medium heat, add the olive oil and a drizzle of the sardine oil. When hot, add the bell pepper and cook until slightly soft.
Add the red onion and garlic and sauté for a further 2-3 minutes.
Add the olives and let everything slowly fry until it reaches a softer texture.
Move the ingredients to one side of the frying pan and if necessary add another splash of olive oil and lightly fry your cherry tomatoes and basil leaves.
Once the skin of the tomatoes start wrinkling, combine it with the rest of the pan, and add our chili pepper and the sardines, breaking it into smaller pieces.
Add zests of one lemon and a splash of white wine or lemon juice to deglaze the pan and bring all those flavors together. Let it sizzle for another couple of minutes.
While you wait, bring a large pot of salted water to a boil.
Once the pasta water is boiling, begin cooking your spaghetti. Following the recommended instructions. For “al dente” pasta, remove from the water a minute early to taste.
Add the tomato paste and half of a cup of the pasta water into your sauce. Reduce the heat and let it simmer for 3-5 minutes. The starch from the pasta water will help the sauce to bond with the spaghetti. Try the sauce and check if you need to adjust the salt or add another splash of pasta water. As some of the ingredients already contain salt, extra salt may not be needed.
Drain the pasta and add it immediately into the saucepan and gently combine everything.
Serve the finished sardine pasta into two pasta bowls and add some freshly grated black pepper and Parmesan cheese on top (we know that this goes against the rules but as cheese lovers we think that cheese goes well with everything. Who invented this silly rule anyway?).
Intense color, resulting from a skin maceration prior to fermentation. The aromas are intense with berry notes and red fruits – strawberry and raspberry – combined with a slight floral note as violet. In the mouth it is with great elegance revealing a very gastronomic wine with good body, fruit and a well balanced acidity.
Varietals: Touriga Nacional, Alicante Bouchet, Touriga Franca Region: Tejo, Portugal Analysis: 13.0% alcohol / volume Total Acidity: 7.8 g/L pH: 3.20 Total Sugar: 0.6 g/L Soil Type: Sandy European Vegetarian Union: Vegan Serving Temperature: 46ºF-50ºF Pairing: Drink as a starter, or pair with salads, pasta, fish or seafood Longevity: Drink now or keep it until the end of 2024 Winemaker: Nuno Falcão Rodrigues
WINEMAKING NOTES: Destemming, crushing, maceration and fermentation with temperature control, malolactic fermentation, partly matured in American oak, filtration.
ABOUT THE WINERY: Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls.Learn more about the winery here.
Combine all of the dry ingredients in a bowl and mix evenly. Rub the mixture into the meat.
Place the entire pork butt onto a foil lined baking pan with 2 cups of water and cover for 2 hours. After the two hours, reduce heat to 300 degrees and continue to cook for 4 to 5 more hours basting the meat every hour with the cooking liquid. Be prepared that there will be steam when you peel back the foil.
Carefully remove the meat from the oven. To test whether the meat is done, stick a fork into the meatiest side (versus the top) of the pork butt and the fork should easily twist. If there is a lot of resistance, continue to cook covered for an additional hour. Once the meat is fully cooked, allow to rest for about 30 to 45 minutes in it’s cooking liquid. Then shred the meat.
A portion of the meat can be mixed with a small amount of cooking liquid- cooking liquid may be salty therefore add sparingly!
Serve the shredded pulled pork on your favorite roll or baguette with a fresh cabbage slaw or favorite condiments such as mustard, BBQ sauce, pickles and/or butter.
This wine is ruby red in color with purple nuances tending to garnet with aging. The nose and the palate are very elegant. It contains fruity flavors like blueberry and blackberry with vanilla and toasted high quality notes. It is soft, full-bodied and persistent on the palate.
Varietals: 60% Cabernet Sauvignon, 40% Merlot Analysis: 14% alcohol / volume Denomination: IGP Trevenezie Serving Temperature: 64.4ºF Food Pairing: This wine is perfect for roast meat, especially pork, lamb, goat or game.
WINERY NOTES: A champion, characterized by vibrant violet hues, with a clear and persistent smell which is added by the balsamic fragrance from the oak. Captivating and creamy notes of Blackberry dominate the palate. A blend of Cabernet Sauvignon and Merlot expresses itself wonderfully with its strong texture. It charms with spectacular flavors from various types of jam. – Reguta winery
ABOUT REGUTA: Located in the province of Udine, near the Friulian Riviera, the Reguta Winery has been owned and operated by the same family since 1928. Founded by Ettore Anselmi, the winery has since been passed down to his sons, Giuseppe and Luigi – who are teaching the same principles to their own sons today. Giuseppe and Luigi are constantly looking to improve their wines. With their years of experience and great traditions coupled with their outlook for the future, they are able to adopt the most advanced production technologies to ensure their wines are the best quality, while enhancing the uniqueness of their land.Learn more about Reguta’s history here.
1 pound paccheri or rigatoni (or your favorite noodle)
2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces
¼ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
1 large yellow onion, diced
7 medium garlic cloves, peeled and quartered
½ teaspoon crushed red pepper flakes
5 to 7 fresh basil leaves, plus more for garnish
1 cup dry white wine or chicken stock
1 lemon, juice and zest
½ cup Parmesan cheese, for garnish
½ cup shelled, roasted and salted pistachios, chopped, for garnish
DIRECTIONS:
Preheat the oven to 425ºF and bring a large pot of water to a boil over high heat. Heavily salt the water, add the pasta and cook the pasta according to the package instructions. Drain and reserve 2 ½ cups of pasta water for later.
Toss half of the chopped zucchini with 2 tablespoons of olive oil. Season with salt and place in a single layer on a rimmed baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway through, until the zucchini is golden brown and crisp.
In a separate large skillet over medium-high heat combine remaining 1⁄4 cup olive oil, zucchini, onion and garlic. Season with salt and pepper and stir to combine. Cover and cook, stirring occasionally, until the zucchini starts to soften and lightly caramelize, about 12 to 15 minutes. Remove the lid and deglaze with white wine, cook, stirring occasionally, until the wine has evaporated, about 5 minutes.
Transfer the mixture into a blender, along with crushed red pepper flakes, basil leaves, the zest of 1 lemon and 1⁄2 cup reserved pasta water and blend until smooth. Pour back into the large skillet, add the pasta, and toss to coat. Add pasta water, 1⁄2 cup at a time, until desired consistency is reached. Finish with lemon juice.
Add more pasta water as needed to thicken the sauce. Season to taste. Divide into serving bowls, top with roasted zucchini, Parmesan, chopped pistachios, basil leaves and drizzle with olive oil. Enjoy!
Straw yellow in color with hues of green. The nose is elegant and has an aromatic fragrance of floral and exotic fruity notes. The palate is soft, enveloping with a long and pleasant persistence and an excellent balance.
Varietals: 50% Sauvignon Blanc, 40% Chardonnay, 10% Ribolla Gialla Analysis: 13% alcohol / volume Denomination: IGP Trevenezie Serving Temperature: 46.4ºF-50ºF Food Pairings: This wine is perfect for a tasting menu as well as an aperitif. It is the perfect match for fish dishes, stewed or barbecued white meat, and savory main dishes like pasta, risotto or soups.
WINERY NOTES: This white wine is characterized by an evocative and perfect symbiosis between the flavor of Sauvignon, the embracing softness of the International Chardonnay, and the pleasant freshness and vivacity of the Ribolla Gialla – an original wine variety from the region.
ABOUT REGUTA: Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes. Learn more here.
Polenta con Goulash (Polenta with Braised Beef Ragù)
INGREDIENTS:
For the Polenta:
375 grams (1 packet) polenta
6 tablespoons unsalted butter
¼ cup Parmigiano Reggiano, freshly grated
4 tablespoons coarse salt
For the Goulash:
2 pounds beef chuck or pork shoulder, cut into 1-inch cubes
1 ½ teaspoons sweet or hot paprika
2 tablespoons flour
2 tablespoons butter
2 large onions, thinly sliced
3 cloves garlic, minced
¼ cup red wine vinegar
1 (14-ounce) can whole tomatoes, crushed by hand
1 cup tomato purée
2 bay leaves
4 cups beef broth
4 tablespoons parsley, freshly chopped
Salt & freshly ground black pepper, to taste
Extra virgin olive oil, as needed
DIRECTIONS:
To prepare the Polenta:
In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon.
Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta. Whisk the butter into the polenta, then fold in the freshly grated Parmigiano Reggiano. Taste for seasoning, and adjust with salt, to taste.
To prepare the Goulash:
Preheat the oven to 350°F.
In a bowl, combine the meat, 1 teaspoon of paprika, 2 tablespoons of flour, salt, and pepper, and stir to combine all the ingredients thoroughly.
Heat a drizzle of extra virgin olive oil in a large saucepan, and brown the meat. Remove the meat, and set it aside on a plate. Add the butter, and sauté the onion, garlic, and remaining paprika. Add in the vinegar, tomatoes, tomato purée, bay leaves, and beef broth, then return the meat to the pot. Cook the meat, covered, in the oven for 2-3 hours until a tender stew has formed.
To plate the dish, spread a layer of polenta on a serving dish and top it with the beef goulash. Garnish with the chopped parsley, and serve hot.
The Reguta Refosco is garnet red in color, tending to purple. The nose is intense with strong fruity notes of cherry and blackberry, along with a floral sensation of wood and violet. The palate has a full mouth feel, with a pleasantly bitter finish.
Varietal: Refosco Dal Peduncolo Rosso Serving Temperature: 60.8ºF-64.4ºF Food Pairings: Suitable for tasteful main courses and legumes. Best with beef, goat, lamb and liver.
ABOUT REGUTA: The Reguta winery was founded in 1928 by Ettore Anselmi. Today, the winery is still owned and operated by the Anselmi Family in Pocenia in the Italian region of Friuli-Venezia Giulia. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located in a microclimate next to the Adriatic Sea, the winery boasts 250 hectares of vineyards. The soils are clayey in nature with a sandy component – allowing optimal development of the vine and an ideal habitat to produce and mature generous fruits. Learn more here.
Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
Roll the meat into 16, two-tablespoon-sized meatballs.
Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.
This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.
WINEMAKER’S NOTES The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.
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.
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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MOLHA DE CARNE (Azores Beef Stew with Potatoes)
Casal da Coelheira
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GAMBAS AL AJILLO (Garlic Shrimp)
PORTUGUESE STYLE SARDINE SPAGHETTI
Pulled Pork Sandwich
Zucchini Pasta with Pistachios and Parmesan
Polenta con Goulash (Polenta with Braised Beef Ragù)
GRILLED LAMB MEATBALLS WITH MINT YOGURT
WineStyles Tasting Station 