November Wine Club Pairing Recipe

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Merlot
Yakima Valley, Washington State

MELLOW WINE STYLE

This wine opens with beautiful oak, a little cocoa dust, a healthy dose of raw fig and a dash of briny/salty intrigue. The palate shows notes of lilac, bay leaf, cherry candy, roasted beet, black pepper, and cumin, with a soft, lingering mid-palate.

WINE DETAILS:

Varietal: 94% Merlot, 4% Tempranillo, 2% Cabernet Sauvignon
Alcohol: 13.9%
pH: 3.66
TA: 6.6
Vineyard: Copeland Vineyard, Schmidt Vineyard, Portteus Vineyard
Barrel Aging: 19 months (96% French, 4% American | 20% new, 39% 1-3 use, 41% neutral)
Production: 1,400

ABOUT THE WINERY:
Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

Mushroom and Lentil Ragù

INGREDIENTS:

1 cup dried black lentils
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 ½ cups)
1 medium yellow onion, chopped (about 1 ½ cups)
2 medium carrots, peeled and diced (about 1 cup)
4 teaspoons kosher salt, divided
4 large garlic cloves, minced
¼ teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup (8 ounces) dry red wine
2 cups vegetable broth
1 (14.5-ounce) can crushed tomatoes
2 tablespoons chopped fresh oregano, plus more for garnish
½ cup heavy cream
2 ounces Parmigiano-Reggiano cheese, finely shredded (about ½ cup), plus more for garnish
Cooked polenta, for serving

DIRECTIONS:

Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Food and Wine.

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October Collector’s Club

Posted on September 30, 2025 by mcginnessalex

Orin Swift
Mercury Head
2023 Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The opaque core of the 2023 Mercury Head flashes with a neon crimson rim. Mesmerizing in the glass, the wine opens with notes of blackcurrant, Amarena cherry, California chaparral and an elegant kiss of oak. The palate is effusive with hints of ripe blue fruits, blood orange, dark chocolate and rhubarb, rich and layered as the wine continues to open. Fully integrated tannins are paired with an elegant and nuanced close of blackberry preserves and licorice.

Varietal: Cabernet Sauvignon
Appellation: Napa Valley, California
Alcohol: 15.5% alcohol / volume
Maturation: Aged 13 months in French Oak, 52% New

WINEMAKING NOTES:
An assembly of the finest Napa Valley Cabernet Sauvignon lots from the 2023 vintage, Mercury Head brings pure expression of the single varietal, nothing else blended in. Already proclaimed as one of the best vintages in Napa Valley history, 2023 not only produced fruit of the highest quality, but lots of it. A long, cool growing season allowed flavors to develop without any pressure to pick prematurely. Sourced from the Stagecoach, Morisoli, Indian Joe and Warnock vineyards, the 2023 Mercury Head is one to hold onto for decades.

Orin Swift
Papillon
2022 Napa County Red Wine
Napa Valley, California

BOLD WINE STYLE

Pouring an opaque crimson core with a brooding cardinal rim, the 2022 Papillon opens with aromatic notes of ripe cassis, blackberry, coastal chaparral, cedar box and allspice. On entry, the palate continues many of the same notes from the nose—cassis, pluot, blueberry, boysenberry, shaved fennel bulb and a touch of earth. A round, weighty mid-palate effortlessly gives way to dusty, coating tannins—a pleasing texture—and finishing hints of barbecue tri-tip, Madagascar vanilla and toffee.

Varietal: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot & Petit Verdot
Appellation: Napa Valley, California
Analysis: 15.4% alcohol / volume
Maturation: Aged 13 months in French oak, 40% New

WINEMAKING NOTES:
A wine of juxtapositions, Papillon’s Napa Valley Bordeaux blend is comprised of all five varietals. French for ‘butterfly’, Papillon elicits an amalgamation of emotional responses; a delicate butterfly and the weathered hands of a farmer; a boisterous wine that also has an elegant side. Sourced from across Napa, much of the wine is made from the Stagecoach Vineyard with a small portion of fruit coming from just over the county line at the Monte Rosso Vineyard. Together, each varietal lends its own strengths and personalities to produce a blend hardly seen anymore today.

Our good friend and fellow winemaker, Greg Gorman, photographed the label. – Dave Phinney

ABOUT THE WINERY:
Established in 1998 by Dave Phinney, the name comes from Dave’s father’s middle name, Orin, and his mother’s maiden name, Swift. Though Dave grew up in California, it was in Italy where his obsession began. In 1995, what was originally billed as a semester studying abroad, turned into an immersion on all aspects of wine. By 1997, Dave was all in and landed his winery job at Robert Mondavi as a temporary harvest worker. He learned a lot, including that he wanted to make his own wine. The next year, with two tons of zinfandel and not much else, Orin Swift Cellars was born. Learn more here.

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Domaine Des Orgnes Merlot

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

MELLOW WINE STYLE

Deep and intense red in color with an aroma of black fruits and hints of spices. The palate is well-balanced, round and very fruity.

WINE DETAILS:

Varietal: 100% Merlot
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 7 to 10 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Temperature: 59-63ºF
Food Pairings: Pumpkin pie, cold cuts platter and beef tournedos.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story. For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir. Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme), their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Pumpkin Pie

INGREDIENTS:

1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
15 ounce can canned pumpkin or fresh pumpkin puree
12 ounce can evaporated milk

DIRECTIONS:

Preheat oven to 425ºF
In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 425ºF for for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tastes Better from Scratch.

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Domaine Des Orgnes Chardonnay Régal des Cigales

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine Des Orgnes
Régal des Cigales
Chardonnay
Côtes du Rhônes, France

SILKY WINE STYLE

Pale in color with emerald highlights. This wine has nose that highlights white fruits such as William pear and vine peach, then citrus fruits like pomelo. The palate is fresh, round and generous.

WINE DETAILS:

Varietal: 100% Chardonnay
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Rolles pebbles on limestone clay
Exposure: South east facing
Harvest: Mechanical in early morning
Vinification: Temperature between 57.2ºF-68ºF. The grapes are pressed on arrival. Settling then alcoholic fermentation in inox tanks with thermoregulation to ensure the preservation of the wine’s aromas.
Maturation: Aging on the fine lees in inox tanks during 6 months
Serving Recommendation: Serve at 42ºF
Food Pairings: Appetizers, fish, and goat cheese.

Ravioles du Dauphiné (French-Style Ravioli)

INGREDIENTS:

For the Dough:

3 ¼ cups 00 flour
1 pinch salt
4 large eggs

For the Filling:

1 cup crème fraîche
8 ounces Comté, grated
¼ cup finely chopped parsley
¼ cup finely sliced chives
2 tablespoons thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper

For the Beurre Monté:

1 tablespoon water
8 tablespoons unsalted butter

For the Garnish:

Minced parsley
Grated Parmesan
Black pepper

DIRECTIONS:

Arrange the flour and salt on a work surface in a round nest shape with a depression in the center.
Place the eggs into the center and beat them with a fork, mixing the flour with the eggs a little at a time until the dough firms up.
Use your hands to keep mixing and then press and knead the dough a little until you can form a rough ball.
Knead the dough on a lightly floured surface for 10-15 minutes until it’s smooth and elastic and springs back when pressed. Wet your hands with water if the dough won’t hold together or add a tablespoon of flour if it’s wet and sticking.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Meanwhile, place the crème fraîche, Comté, parsley, chives, thyme, salt, and pepper in a mixing bowl and stir well to combine. Transfer the filling to a piping bag and set aside.
Divide the dough into 4 equal pieces and shape 1 piece into a rectangle. Rewrap all dough not currently being worked, including any scraps.
Run the piece of dough through the thickest setting on a pasta machine. Fold over the short ends to square the edges and run the piece through again on the same setting.
Continue to roll the dough through the machine, selecting the next thinnest setting each time. Stop rolling when the dough is just under 1 millimeter thick (often the last setting).
Place part of the rolled sheet of dough over 12 depressions in a ravioli mold and lightly press the dough down to line the depressions.
Pipe filling into each depression to fill them completely but not higher than the upper border of the mold.
Fold the dough over to cover the filling and simultaneously press the air out of each ravioli. Use a rolling pin to roll the top firmly enough to seal but not hard enough to cut the ravioli into individual pieces.
Remove the ravioli sheet from the mold and trim the 4 outer edges with a ravioli cutter. Repeat the process with the remaining dough and set the sheets aside on a towel to dry slightly.
Bring a large pot of salted water to a boil.
Meanwhile, start making the beurre monté by heating the water in a small saucepan until it comes to a boil.
Lower the heat to a low simmer and add the butter 1 tablespoon at a time, whisking each time until emulsified. Do not raise the heat above a bare simmer.
When the pasta water boils, place 2 ravioli sheets in the water, lower the heat to a gentle boil, and let them cook until they float, about 2 minutes.
Spoon a little butter onto 2 individual dishes and then carefully remove the ravioli sheets with a strainer and place them on the butter, spooning a little more butter on top. Cook and plate the remaining ravioli sheets in the same way.
Garnish the ravioli sheets with parsley, Parmesan, and black pepper.
Serve immediately.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tasting Table.

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October Wine Club Pairing Recipe

Posted on September 30, 2025 by mcginnessalex

OCTOBER WINE CLUB:

Domaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

Varietal: 70% Syrah, 30% Grenache
Vineyard: 25 hectares
Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
Appellation: Côtes du Rhône, France
Soil: Alluvial plain
Harvest: Mechanical
Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
Serving Recommendation: Serve between 59ºF-63ºF
Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

Thai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
¼ teaspoon ground black pepper
1 teaspoon soy sauce
1 ½ teaspoons oyster sauce
¾ teaspoon sugar
½ tablespoon water
2 teaspoons neutral oil

For the Salad

2 tablespoons uncooked jasmine or Thai glutinous rice
1 Makrut lime leaf, optional
2 teaspoons fish sauce
2 tablespoons water or unsalted chicken or beef stock
1 tablespoon fresh lime juice
½ teaspoon sugar
½ teaspoon roasted chili flakes, or to taste
1 small stalk lemongrass, bottom half only, thinly sliced
3 tablespoons thinly sliced shallots
½ cup mint leaves, loosely packed
½ cup chopped cilantro
2-3 leaves sawtooth coriander, chopped, optional
Thai sticky rice, for serving

DIRECTIONS:

Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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September Premium Club

Posted on August 26, 2025 by mcginnessalex

Baldacci Family Vineyards
Fraternity
Red Blend 2022
Napa Valley, California

BOLD WINE STYLE

The 2022 Fraternity has notes of ripe blackberry, black cherry, and blueberry, accented by vanilla, cocoa, and sweet baking spices. The palate showcases layers of juice dark berry, cherry compote, and plum, balanced by hints of mocha and tea leaves. The wine’s velvety tannins and plush mouthfeel deliver a rich, rounded texture, while the long, polished finish highlights toasted oak and a touch of spice.

Varietal: 64% Cabernet Sauvignon, 16% Petit Verdot, 12% Syrah, 8% Merlot
Appellation: Napa Valley
Alcohol: 14.5% alcohol / volume
pH: 3.7
Total Acidity: 6.1 g/L
Residual Sugar: 0.0 g/L
Harvest Date: September 9th-October 24, 2022
Cooperage: Aged 16 months in medium toast French oak barrels
Bottling: March 19, 2024 – Bottled unfined and unfiltered to preserve its character. Natural sediment may occur.
Critical Acclaim:

96 points, Sunset International Wine Competition
92 points, Decanter

GROWING SEASON 2022:
The 2022 growing season began with early bud-break and was marked by warm, sunny conditions throughout the summer. While September brought some unpredictability, the season yielded red wines of impressive depth and balance. The vintage showcases vibrant fruit character alongside well-integrated structure, offering exceptional quality.

WINEMAKER’S NOTES:
“I enjoy the challenge and the creative expression of crafting red blends. The 2022 Fraternity continues to emphasize Cabernet Sauvignon as its backbone, sourced from 6 appellations and 7 vineyards to achieve a balance of power and finesse. Petit Verdot contributes depth and complexity, Syrah lends structure and intensity, and Merlot adds a plush texture and a subtle layer of red fruit that enhances the wine’s approachability. This vintage offers a bold, approachable expression of Napa Valley, crafted to delight Cabernet fans with just enough intrigue to keep you coming back for more.” – Michael Baldacci, Winemaker

ABOUT BALDACCI FAMILY VINEYARDS:
Baldacci Family Vineyards focuses on their organic and sustainable practices in everything they do. Their estate vineyards in both Stags Leap Districut and Calistoga are farmed in accordance with CCOF (California Certified Organic Farmers) standards. Some of their practices include manual pruning, suckering, fruit removal and harvesting with minimum tractor use to reduce gas-powered machinery. Their regenerative practices work in harmony with nature, using grazing sheep to cultivate under the vines and enrich soil health, while bird and owl boxes provide habitat for natural pest control. The family winery believes in caring for their land, their people and their community while producing the best wines possible. Learn more here.

Amulet Estate
2021 Amulet Estate ‘AE’
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

This is classic Yountville Cabernet Sauvignon in a strong vintage. It’s a graceful wine with an enticing array of earth, herb and fresh fruit. Aromas of tobacco leaf and black cherry gently fill the glass. The wine expands on the palate with ripe mission fig, tart plum skin and fresh marjoram. It has a fine, silky texture and dark chocolate completes a lengthy finish.

Varietal: 85% Cabernet Sauvignon, 5% cabernet Franc, 5% Merlot, 5% Malbec
Analysis: 14.8% alcohol / volume
AVA: Yountville, Napa Valley, California
Soil: Gravelly loam and Cortina soils originating from the Franciscan Assemblage
Elevation: 100 feet

ABOUT AMULET ESTATE:
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 here.

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Mont’Albano Merlot

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Merlot Friuli DOC
Friuli, Italy

MELLOW WINE STYLE

Red in color, with hints of herbs and aromas of cherry and fresh fruit; its a perfect balance between acidity and mellow fruit. Fruity with optimal vinosity.

WINE DETAILS:

Varietal: 100% Merlot
Appellation: Mid-hill region in Friuli Venezia Giulia
Analysis: 12.5% alcohol / volume
Residual sugar: 4.9 g/l
Total Acidity: 5.2 g/l
Food Pairings: Gnocchi and tagliatelle, grilled or braised meats, cured meats like salami and fresh cheeses, as well as pizza and vegetarian fare. Serve at room temperature, or perhaps even better slightly chilled from the cellar.

VARIETAL NOTES:
Merlot, the grape variety, is one of the most widespread vines in the viticultural world as it adapts to a wide range of terrains and climates. In the mild area of Friuli Venzia Giulia, it develops intense fruit aromas. It lends itself to be a fresh wine to be enjoyed upon release rather than one for aging.

VITICULTURE:
The vintage did not have an auspicious start. In fact, from a meteorological point of view, decidedly harmful events had already been recorded in the spring, suggesting an uncertain season’s trend. In April, in fact, many vineyards in Italy were damaged by terrible frosts, precisely at the crucial moment in which the vine began to produce new shoots. A decidedly negative event that jeopardized the good hopes for the harvest, given that the frost inevitably literally “burned” the young and new shoots. Those that survived, then had to face the infernal summer temperatures as well as the scarcity of rains, thus complicating the vegetative cycle of the vines, certainly the younger ones. The older vines, with more developed root systems in the depths of the soil, partially benefited from the subsoil water reserves. In short, at the end of August, the producers showed a certain concern for the fate of the harvest which would soon begin with the picking of the grapes. Then September arrived and, fortunately, the situation changed and, with it, the forecasts too. The rains in September in fact contributed in a decisive way to the positive trend of the conclusion of the ripening of the grapes, finally able to satisfy their thirst. Obviously, these rains did not remedy the damage caused by the April frosts, but they certainly played a decisive role in the ripening of the bunches born from the surviving shoots. And it was thanks to these rains that, today, we can speak of a high-quality harvest, despite the decline in quantity. If we consider the estimates that were made during the summer, in which good quality and a significant drop in terms of quantity were expected, one can only be happy with the fact that those forecasts were denied, and in a way positive, from the concrete evaluation of what was brought to the cellar.

VINIFICATION:
The grapes are softly pressed and destemmed at controlled temperature. The fermentation of the must takes place with pumping over and delastage interventions.

ABOUT THE WINERY:
Nestled among the hillside vineyards of Coloredo di Monte Albano, in the heart of Friuli, Mont’Albano stands as one of the most prestigious wineries within the Friuli Grave DOC area. Since 1985, founder Mauro Braidot embraced organic winemaking as both a mission and a lifestyle, viewing this approach as essential to expressing the region’s authentic character, one rooted in respect for biodiversity and consumer well-being. The Sartori family acquired Mont’Albano in spring 2008, today, it shines as one of Sartori di Verona’s most celebrated estates.

Creamy Spinach and Mushroom Gnocchi

INGREDIENTS:

1 tablespoon olive oil
8 oz mushrooms crimini
salt and pepper
16 oz potato gnocchi
½ cup chicken broth
1 cup heavy cream
4 cloves garlic minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon smoked paprika or more
5 oz fresh spinach
¼ teaspoon salt to taste
coarsely ground black pepper to taste
red pepper flakes to taste

DIRECTIONS:

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms (seasoned with salt and pepper) on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
To the same skillet with the half of cooked mushrooms, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.
Top with the remaining half of the cooked mushrooms.

Information & Photos © Mont’Albano and Weinbauer – All Rights Reserved.
© Recipe courtesy of Julia’s Album.

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Mont’Albano Pinot Grigio

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Pinot Grigio Friuli DOC
Friuli, Italy

CRISP WINE STYLE

Pale straw in color, its perfume is distinctly tropical, with a pronounced banana and passionfruit quality. It is a well-structured wine with a good acidity and lingering finish.

WINE DETAILS:

Varietal: 100% Pinot Grigio
Appellation: Mid-hilly Friuli region, Italy
Analysis: 12.5% alcohol / volume
Residual sugar: 5.1 g/l
Total Acidity: 6.2 g/l
Food Pairings: Suggested with fish soups and chargrilled seafood or served with risottos and baked vegetables.

VINEYARDS:
The vineyards are located in the mid-hilly Friuli region. Excellent exposure and position, with medium slope.

VITICULTURE:
From a meteorological point of view, it was an unpredictable year and for this reason the work in the vineyard in the first months of the year was very demanding. The entire winter period was characterized by average temperatures higher than in recent years and a significant absence of rainfall. The arrival of spring, with showers in various areas of Italy, has eased the water stress. Finally, starting from June, the thermometer began to rise dramatically ushering in a summer with record temperatures. The drought that worried the whole peninsula was however overcome thanks to the fundamental processes carried out in the vineyard in the previous months. The lack of precipitation in the summer months did not affect the production, on the contrary, it helped to keep the grapes healthy from a phytosanitary point of view. Between August and September, abundant rainfall fell over a large part of the country, giving relief to the vines and accompanying the plants towards correct final ripening.

VINIFICATION:
The grapes are softly pressed and destemmed. The fermentation takes place in steel tanks at controlled temperature.

Cipolline in Agrodolce (Sweet & Sour Baby Onions)

INGREDIENTS:

8 tablespoons butter
2 lbs peeled cipolline onions
¹⁄₃cup sugar
¹⁄₃cup balsamic vinegar
¹⁄₂ – 1 cup water (maybe more)
Squeeze fresh lemon juice

DIRECTIONS:

Heat the butter in a pan large enough to hold the onions.
Cook the onions in the butter for a few minutes while stirring.
Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
Sprinkle with lemon juice & serve.

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September Wine Club Pairing Recipe

Posted on August 26, 2025 by mcginnessalex

SEPTEMBER WINE CLUB:

Mont’Albano
Valpolicella DOC
Verona, Italy

MELLOW WINE STYLE

Bright red in color with violet hues. Delicate cherry and red fresh-fruit aromas. Medium bodied and well structured. Full flavored and harmonious with a persistent finish.

WINE DETAILS:

Varietal: 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, 5% Oseleta
Appellation: Hillside vineyards, situated in the Volpolicella DOC zone, northeast of Verona
Analysis: 12% alcohol / volume
Residual sugar: 5.4 g/l
Total Acidity: 5.3 g/l
Serving Recommendation: Serve between 60.8ºF-64.4ºF
Food Pairings: This wine is best enjoyed with main courses and with savory game sauces. It pairs perfectly with roasted and braised meats; roasted fatty fish; aged cheese and cured meats.

VINIFICATIOIN:
The vinification takes place in stainless steel tanks at controlled temperature by fuilling, pumping over and delastage. The maceration happens contemporarily with the fermentation and lasts for 10 days. Finally, the wine ages in cement and steel tanks.

Stuffed Veal Cutlets with Prosciutto and Provolone

INGREDIENTS:

4 veal cutlets, about ¼ inch think, halved crosswise
4 slice provolone cheese
Parmesan cheese, freshly grated
4 thin prosciutto, slices
2 large eggs
¾-1 cup all-purpose flour
1 ½ cup panko bread crumbs
¼ cup olive oil
¼ cup unsalted butter
1 onion, sliced
1 tbsp minced garlic
1/8 tsp salt for panko
pepper
2 tbsp wine or water
1 tsp dried rosemary, divided
1 tsp dried sage, divided

DIRECTIONS:

Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
In a shallow dish, whisk eggs until scrambled. Set aside.
Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
Next, place flour on a shallow plate and set aside.
Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
Cook cutlets for at least 3 minutes until they’re a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!

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Geyser Peak Walking Tree Merlot

Posted on July 28, 2025 by mcginnessalex

AUGUST WINE CLUB:

Geyser Peak Winery
Walking Tree
Merlot
Alexander Valley, California

BOLD WINE STYLE

This Alexander Valley Merlot shines with attractive garnet hues and a bouquet of dark fruit, mature plums and hints of nutty Italian Panforte. The rich palate follows suit with warm spices and crushed raspberries. Ample tannins bring a wonderful presence to the palate, offering good body and grip, balanced nicely with a silky finish.

WINE DETAILS:

Varietal: 94% Merlot, 5% Cabernet Sauvignon, 1% Malbec
Appellation: Alexander Valley, California
Analysis: 14.4% alcohol / volume
pH: 3.67
Residual sugar: 1.03 g/l
Total Acidity: 5.57 g/l
Critical Acclaim: 91 pts James Suckling 2019

VITICULTURE:
The vintage benefited from moderate weather and only saw a few heat spikes throughout the growing season. The majority of the season’s rainfall arrived shortly before budbreak, providing ideal conditions for the vines at a key time in their growth cycle.

VINIFICATION:
The grapes were hand-picked, followed by a cold soak and gentle pump-overs during fermentation. This produced a wine of substantial structure. The wine is then aged for 24 months in French Oak barrels.

INTERESTING FACT:
The Geyser Peak Walking Tree label honors the rich history of Alexander Valley Cabernet Sauvignon. However, while exploring Bordeaux varieties for their flagship Walking Tree Cabernet Sauvignon, the winemaker was inspired to make a varietal Merlot given the exceptional quality of fruit.

ABOUT THE WINERY:
Geyser Peak Winery has a long and storied history. Founded in 1880, it became the 29th bonded winery in California, and was named for the tremendous view of Geyser Peak Mountain directly outside the winery’s window. The brand has seen a storied past of over 140 years, founded by a local family, changing hands multiple times including management by corporate interests. Today, Geyser Peak has proudly returned to its roots as a familyowned-and-operated business, sourcing fruit from famed winegrowing regions of California. The essence of California terroir can be tasted throughout the range of Sauvignon Blanc, Chardonnay and Cabernet Sauvignon. Learn more here.

Easy Chocolate Mousse

INGREDIENTS:

1 ½ cups cold heavy cream, divided
1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)
Garnish options: grated chocolate or crunchy toppings, such as chopped nuts, toffee, or brittle

DIRECTIONS:

Heat ½ cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer ½ cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.

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