January Wine Club Pairing Recipe

Posted on December 22, 2025 by mcginnessalex

JANUARY WINE CLUB:

Bronzino
La Moretta
Barbera d’Asti DOCG
Piedmont, Italy

MELLOW WINE STYLE

Red-violet in color, the nose has aromas of red fruit. The taste is fresh and elegant with notes of red cherry and raspberry.

WINE DETAILS:

Varietal: 100% Barbera
Alcohol: 13-13.5%
Vineyards: located in Monferrato-Asti area. Grape-yield of 9 tons/hectare. Manual harvest.
Winemaking: Temperature-controlled alcoholic fermentation. Then aging in steel tanks at least 6 months before bottling.
Pairing: Barbera d’Asti is one of the best wines to pair with any type of food, but is ideal with pasta, risotto and grilled meat.

WINEMAKER’S NOTES:
“La Moretta” embodies Bronzino’s modern style to produce Barbera, vinified in steel tanks. Fruity, elegant and easy-to-drink, it’s a perfect red wine to enjoy at any time. It pairs well with a variety of food.

ABOUT THE WINERY:
Bronzino isn’t just a name. It’s a place—a small hamlet in Mombercelli, where they are located, that is particularly valued for its exceptional terroir which offers the ideal conditions for growing high-quality grapes. Characterized by its gentle slopes and unique soil composition, this terroir creates the ideal conditions for producing wines with depth, complexity, and exceptional character. Every Bronzino bottle carries with it the unique imprint of Mombercelli, from the breathtaking views over the vineyards to the quiet whispers of the local history that have shaped the land. Whether it’s an elegant and fruity Barbera, or a fresh and fragrant Cortese dell’Alto Monferrato, each wine is an expression of their passion for excellence and their dedication to produce something truly special.

Braised Short Rib Risotto with Mushrooms

INGREDIENTS:

For the Short Ribs:
- 1 teaspoon avocado oil
- 2-3 pounds bone in short ribs
- 2 cups onions diced (about 1 large onion)
- 3 cloves garlic minced
- ¾ cups dry red wine like cabernet sauvignon
- 4 cups beef stock
For the Mushrooms:
- 1 tablespoon extra virgin olive oil
- 1 pound mushrooms quartered or sliced (ideally, baby portobello)
- 1 clove garlic minced
- salt and pepper to taste
For the Risotto:
- 1 tablespoon extra virgin olive oil
- 1 cup onion diced (about ½ large onion)
- 2 cloves garlic minced
- ½ cup cooking sherry
- 1 cup arborio rice
- 3-3.5 cups beef broth could also use mushroom stock
- 2 ounces parmesan cheese freshly and finely grated w/ a microplane (about 2 cups)
- 1 tablespoon unsalted butter
- fresh herbs

DIRECTIONS:

FOR THE SHORT RIBS:
- PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F, and adjust the rack to the lower ⅓. Pat the short ribs dry with paper towels and lightly salt. Heat up a large dutch oven over medium-high heat. Brush oil onto short ribs.
- SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside. Drain all but 1 tablespoon of oil in the pot.
- SAUTÉ: Reduce heat to medium and add in onions. Cook for about 5 minutes until caramelizing, occasionally stirring. Add in garlic and cook until fragrant, about 1 minute.
- DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon. Allow the wine to simmer for a few minutes while stirring until alcohol has burned off. Return short ribs to the pot along with any juices. Add in enough beef broth to cover the short ribs about ⅔ the way up, about 3-4 cups.
- BRAISE: Cover pot and cook in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.
- FINISH: Remove pot from the oven. Remove any grease that has pooled on the surface with a spoon. Remove and discard bones. They should slide out easily. Remove short ribs to a cutting board. Onions and juices in the pot should have reduced to form a thicker gravy. If braising liquid is still too thin, simmer stovetop uncovered until it is thicker. Salt and pepper to taste once desired consistency. When short rib meat is cool enough to handle, remove and discard any fatty pieces from the beef. Chop into bite sized pieces, or shred to your preference. Add back to the gravy that has formed.
FOR THE MUSHROOMS:
- BROWN: In the last 45 minutes of the short ribs cooking time, heat a skillet over medium-high heat. Add olive oil and mushrooms, and cook until brown, about 10 minutes. Salt towards the end of cooking once mushrooms are already browned. Add pepper to taste. Set mushrooms aside.
FOR THE RISOTTO:
- SIMMER: Heat up broth to a low simmer in a small pot.
- SAUTÉ: In a saucepan heated over medium heat, add olive oil and sauté onions for about 5 minutes, until caramelizing. Add in garlic and cook while stirring until fragrant, about 1 minute.
- DEGLAZE: Deglaze with sherry, scraping up any browned bits. Cook for a few minutes until alcohol has burned off.
- TOAST: Add in the dry risotto and lightly toast in the pan for a few minutes, stirring occasionally.
- POUR AND STIR: Adjust heat to medium-low. Add in hot broth to saucepan in batches ½ cup at a time, stirring frequently. Cook until liquid has absorbed before adding the next ½ cup of broth. Each ½ cup should take about 5 minutes to absorb, 25-35 minutes total. Adjust your heat if it is going too quickly or slowly. Thicker risotto will need about 3 cups of broth, but if you want it more runny, use 3.5 cups.
- FINISH: When all the liquid has been absorbed, stir in parmesan cheese and butter. Mix until combined. Add salt and freshly ground black pepper to taste.

PUT IT ALL TOGETHER:
- SERVE: Add browned mushrooms to the beef and gravy. Serve beef and gravy on top of the risotto. Top with fresh herbs.

Information & Photos © Bronzino – All Rights Reserved.
© Recipe courtesy of Lauren from Scratch.

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Alchemy Grenache

Posted on November 24, 2025 by mcginnessalex

DECEMBER WINE CLUB:

Alchemy Premium Wines
Grenache
Colchagua Valley, Chile

MELLOW WINE STYLE

This wine is exceptionally vibrant red in color with aromas of cranberries, sage, and spice. It has firm yet mature tannins, a result of ripe fruit from this thick-skinned Grenache and the gentle care given during the winemaking process.

WINE DETAILS:

Appellation: Colchagua Valley, Chile
Varietal: 100% Grenache
Alcohol: 14.1%
pH: 3.47
TA: 6.3 g/L
Residual Sugar: 0.2 g/L
Barrel Aging: 12 months in French Oak, 15% new
Production: 500 cases
Aging Potential: 6-8 years
Pairings: Pasta with cream sauces, rich cheese and mushroom risotto

WINEMAKING:
Alchemy Grenache is made from grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher, a de-stemmer or pumps and is bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 12 months aging.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability.

Mushroom Lasagna with Parmesan Béchamel

INGREDIENTS:

Mushroom Ragù
For the Parmesan Béchamel
- 6 tablespoons (3 ounces/ 84 rams) salted butter, cut into 6 pieces
- ¼ cup (30 grams) all-purpose flour
- 4 cups (1 quart) half and half
- ½ teaspoon ground nutmeg
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- 5 ounces (1 ½ cups) finely grated parmesan cheese
- ½ cup, packed chopped fresh Italian (flat leaf) parsley
For the Lasagna:
- 12 oven ready no-boil lasagna noodles or 1 pound fresh pasta dough, rolled into sheets
- 5 ounces (about 1 ½ cups) grated parmesan
- ¼ cup chopped parsley, for sprinkling over the top of the lasagna

DIRECTIONS:

Make the mushroom ragu. Mushroom ragu will take about an hour to prepare but can be made up to 5 days in advance.

Make the Parmesan Béchamel:

Add the butter to a 3 quart or larger saucepan and set it over medium heat. When the butter is melted, add the flour, stirring constantly with a wire whisk. Cook, whisking constantly, for 2 minutes.
Add the half and half gradually, whisking constantly as you slowly pour it into the saucepan. Add the nutmeg and red pepper flakes and bring the sauce to a simmer.
Cook over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 12 minutes. (The sauce should be thick enough to coat a spoon)
Remove the saucepan from the heat and whisk in 4.5 oz grated Parmesan, stirring until the cheese is melted.
Stir the fresh parsley and the mushroom ragù into the béchamel. Add salt and pepper to taste, then cover and set aside. (Click here for notes for make-ahead instructions.)

Make the Lasagna:

Heat the oven to 350° F (176 °C). If using oven ready no-boil lasagna noodles, see the notes about pre-soaking them before layering them into the lasagna. If using fresh pasta, roll the pasta dough into thin sheets and then cut the sheets to fit the pan.
Layer #1: Spread a thin layer of the béchamel and mushroom mixture over the bottom of the dish. Lay 1/3 of the noodles in an even layer over the sauce. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
Layer #2: Add another layer of noodles. Spread 1/3 of the béchamel and mushroom mixture over the noodles and top with 1/3 of the cheese.
Layer #3: Lay the remaining noodles over the last layer, spread with the remaining béchamel and mushroom mixture, and top with the remaining cheese.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until the cheese across the top of the lasagna is melted and the sauce is bubbling around the edges of the pan.
Remove the lasagna from the oven and let stand for 5-10 minutes before slicing and serving. Sprinkle with more fresh parsley before serving.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of A Little and A Lot.

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Alchemy White Angel Sauvignon Blanc

Posted on November 24, 2025 by mcginnessalex

DECEMBER WINE CLUB:

Alchemy Premium Wines
White Angel
Casablanca Valley, Chile

SILKY WINE STYLE

This wine is pale green in color with aromas of white peach and minerals with fresh tropical fruit flavors, lively acidity and a long finish.

WINE DETAILS:

Appellation: Casablanca Valley, Chile
Varietal: Sauvignon Blanc
Alcohol: 13.1%
pH: 3.39
TA: 5.9 g/L
Residual Sugar: 0.2 g/L
Aging: 6-8 months in concrete eggs
Production: 500 cases
Aging Potential: 6-8 years
Pairings: Oysters, lobster, seafood risotto and creamy cheeses.

WINEMAKING:
Alchemy White Angel is made from Sauvignon Blanc grapes 100% harvested by hand and then whole cluster pressed. The grapes never touch a crusher, de-stemmer or pumps and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in concrete eggs, aged 6-8 months sur lees, settled and then racked using gravity.

Oysters Rockefeller

INGREDIENTS:

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
¼ cup Pernod
salt and pepper, to taste
dash red pepper sauce
2 tablespoons olive oil
¼ cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
rock salt
lemon wedges, for garnish
Mignonette Sauce:
- ¾ cup Champagne vinegar
- 2 shallots, minced
- 2 tablespoons cracked black peppercorns
- 1 tablespoon chopped chervil
- ½ lemon, juiced

DIRECTIONS:

For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450°F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the Mignonette sauce: In a small bowl whisk together all ingredients. Cover and chill one hour before serving with oysters.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Tyler Florence on the Food Network.

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December Wine Club Pairing Recipe

Posted on November 24, 2025 by mcginnessalex

DECEMBER WINE CLUB:

Alchemy Premium Wines
Grand Cuvée
Cachapoal Valley, Chile

BOLD WINE STYLE

This wine is exceptionally deep red in color with aromas of cassis, dark red fruits, tobacco and peppercorns. Its rich mouth feel and tannins provide weight to blend without drying tannins as a result of the gentle care given during the winemaking process.

WINE DETAILS:

Appellation: Cachapoal Valley, Chile
Varietal: 70% Carménère, 20% Syrah, 10% Malbec
Alcohol: 14.5%
pH: 3.61
TA: 5.3 g/L
Residual Sugar: 0.2 g/L
Storage: 18 months in French oak, 20% New
Production: 500 cases
Winemaking: Bottled unfined and unfiltered
Aging Potential: 8-10 years
Pairings: Grilled meats, pasta with red sauces, charcuterie and strong cheeses
Critical Acclaims: 93pts James Suckling; 92 pts Tim Atkin; Gold Medal Catador Awards, 94pts VinAU

WINEMAKING:
Alchemy Grand Cuvée is made from Carménère, Syrah and Malbec grapes 100% harvested by hand and then 100% destemmed by hand. The grapes never touch a crusher or de-stemmer, and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in small open top vessels, then gently pressed using small hydro-presses that extract the juice slowly and gently as to not extract astringent tannins. Wines are settled and then transferred using gravity in French oak barrels where they spend the next 18 months aging.

Roasted Balsamic Brussels Sprouts

INGREDIENTS:

1 ½ pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
4 ounces pancetta, sliced 1/4 inch thick, optional
¼ cup olive oil
1 ½ teaspoons kosher salt, or more or less to taste
½ teaspoon freshly ground pepper, plus more, to taste
1 tablespoon syrupy balsamic vinegar or 1/2 cup standard, store-bought balsamic,

DIRECTIONS:

Preheat oven to 400°F. (If your oven runs cool, set it to 425ºF .)
Place the Brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, the 1 ½ tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
Meanwhile, if using standard balsamic vinegar, place it in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. (I like using the entire quarter cup of reduced balsamic, but add to taste.) Taste and adjust the seasoning with salt and pepper. Serve hot.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Alexandra Cooks.

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November Premium Club

Posted on October 27, 2025 by mcginnessalex

Francis Ford Coppola Winery
Archimedes 2021
Cabernet Sauvignon
Alexander Valley, California

BOLD WINE STYLE

Dark and dramatic in color, the 2021 Archimedes presents robust aromatic impressions of blueberry, black currant, caramel, and toffee. Rich, smooth tannins complement a full array of flavors, including plum, dark chocolate, white pepper, tobacco, and anise – each adding to the balanced complexity of a stunning and sophisticated vintage.

Varietal: 93.8% Cabernet Sauvignon, 4.4% Malbec, 1.6% Petit Verdot, 0.2% Other
Appellation: Alexander Valley & Pine Mountain sub-AVA, California
Alcohol: 15% alcohol / volume
pH: 3.58
Total Acidity: .65 g/100ml
Barrel Regimen: 20 months in French oak barrels, 80% new oak

WINEMAKER’S NOTES:
Considered one of the greatest mathematical minds of all time, Archimedes of ancient Greece was a physicist, astronomer, engineer, and inventor. The lever, compound pulley, and hydraulic screw are among his many inventions. As legend has it, Archimedes defeated the Roman army at sea by creating enormous reflective devices which harnessed the sun’s rays to ignite and burn their ships. The painting reproduced on our label memorializes this amazing moment in history. Having admired this great innovator, Francis Ford Coppola’s grandfather Agostino named his first son Archimedes. With this wine, Francis Ford Coppola pays homage to Uncle Archimedes, a man who loved math and mechanics as much as his namesake.

Crafted for the true connoisseur, Archimedes is produced in very limited quantities from the vintage’s most impressive lots of Cabernet Sauvignon. The 2021 vintage started off cold and dry. Initially inconsistent weather patterns created a lighter crop, but mild to warm weather later provided perfect conditions to develop concentration and flavor. The 2021 Archimedes was aged over a year and a half in French oak barrels, resulting in a beautifully integrated wine.

VINEYARD NOTES:
Archimedes is sourced from high elevation vineyards in Alexander Valley. High elevation means prolonged sun exposure and less dramatic temperature shifts. Vines can synthesize flavor and phenolic compounds at a higher and more consistent rate. Light onshore winds also work to moderate the temperature. Together, these conditions allow for a slow, steady ripening of the grapes, even when bud break is delayed after a dusting of snow during the winter.

HARVEST NOTES:
The fruit selected for the 2021 Archimedes comes from three separate vineyards in Alexander Valley. Archimedes Vineyard, in the Pine Mountain Cloverdale Peak sub-AVA, is one of the highest elevation vineyards in Sonoma County. Residing high above the fog line at 2,100 feet, it features soil made of medium-sized rocks mixed with a fine loam. The Dayton Vineyard is in Northern Alexander Valley. Well-drained Josephine loam combined with the warm summer nights of the growing season and the vineyard’s elevation all promote ripe dark fruit flavors when the grapes reach full maturity. Finally, the Farrow Ranch Vineyard provides additional flavor notes as well as structure and tannins that are essential parts of Archimedes.

Francis Ford Coppola Winery
Eleanor 2021
Cabernet Sauvignon / Syrah
Sonoma County, California

BOLD WINE STYLE

The 2021 Eleanor is a rich, full wine with extraordinary aromas and mouth-filling flavors that highlight the sophisticated levels of its complexity. Sonoma fruit provides this vintage with polish and a wealth of structure for the wine to further evolve in the bottle. Lively notes of cacao, dark plum, and tobacco on the nose are accentuated on the palate with impressions of mocha, chocolate, blueberry, and clove. Structured tannins and a long, persistent finish are key components of this incredible vintage.

Varietal: 62% Cabernet Sauvignon, 30% Syrah, 4% Petite Sirah, 4% Other
Appellation: Sonoma County, California
Alcohol: 15% alcohol / volume
Barrel Regimen: 18 months in French oak barrels. 80% new French oak.
Pairing Recommendation: Beef Carpaccio or Filet Mignon

WINEMAKER’S NOTES:
Eleanor has always been a true partner in all of Francis’s endeavors. After fifty years of marriage, Francis wanted to honor her with ‘Eleanor,’ her own wine. “I met Eleanor in 1962 upon the occasion of beginning my first feature film in Dublin, Ireland. She worked in the art department and we quickly became fast friends, as we had much in common — coming from artistic families and enjoying food and wine. Our friendship blossomed into a romance and we were married; Eleanor giving me the greatest creative gift possible, children. We moved to San Francisco to raise our new family, and dreamed of having a small country house in the Napa valley with a few acres of grapes. Unexpectedly we found ourselves the owner of a large and beautiful wine estate. We’ve lived on the property with our family ever since, and our love of the land and of winemaking grew beyond our expectations, into wineries in both Napa and Sonoma valleys. Eleanor has always been a true partner in all my endeavors, bringing her creativity, honesty, and generous spirit to it all — she’s wife, mother, artist, filmmaker, collaborator, and inspiration. For all this and more, after fifty years of marriage, I wanted to honor her with ‘Eleanor’ her own wine.” — Francis Ford Coppola

HARVEST NOTES:
The 2021 vintage started off cold and dry. Initially inconsistent weather patterns created a lighter crop, but mild to warm weather later provided perfect conditions to develop concentration and flavor. Overall, a very nice harvest producing beautifully concentrated, distinctive wines.

ABOUT FRANCIS FORD COPPOLA WINERY:
The Francis Ford Coppola Winery’s Diamond Collection is a tribute to perseverance and the pursuit of excellence, reflecting the life journey of its founder, Francis Ford Coppola. Born in 1939, Coppola overcame polio as a child and later attended UCLA’s film school before directing The Godfather in 1972—one of cinema’s most celebrated achievements. Framed by the belief that “it takes time to make a diamond,” the collection represents the blend of nature, craftsmanship, and storytelling behind each bottle. These wines are crafted from carefully selected vineyards across California, designed to be both elegant and approachable, embodying a cinematic sense of character and place. Learn more here.

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Two Mountain Winery Show Pony

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Show Pony
Red Blend
Yakima Valley, Washington State

MELLOW WINE STYLE

Show Pony is a favorite among friends, family, and horse lovers (obviously). Show Pony is a red blend that varies from year to year, but is generally Cabernet Sauvignon/Cabernet Franc-based. Rich aromas of perfectly baked cherry, a dash of coriander, dried Eucalyptus, and coffee grounds are immediately pursued by cola flavors, fresh fig & bakers’ chocolate with a touch of lingering soft tannins leave your mouth salivating for more.

WINE DETAILS:

Varietal: 48% Cabernet Sauvignon, 23% Cabernet Franc, 18% Tempranillo, 13% Other
Alcohol: 13.8%
pH: 3.67
TA: 6.5
Vineyard: Copeland Vineyard, Mary Evelyn Vineyard, Portteus Vineyard, Marcela Vineyard
Barrel Aging: 22-30 months (83% French, 12% American, 5% other | 39% new, 16% 1-2 use, 45% neutral)
Production: 391 cases

Rawn brothers

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.

Caramelized Onion, Apple and Bacon Flatbread Pizza

INGREDIENTS:

For the flatbread:
- 1 cup (128 grams) all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (32 grams) plain yogurt, room temperature
- ¼ teaspoon granulated sugar
- 1 ½ tablespoons vegetable oil
- ¼ to ⅓ cup (59 to 78 ml) water
- olive oil for brushing onto dough
For the toppings:
- 1 teaspoon olive oil
- 2 teaspoons butter, unsalted
- 3 cups (330 grams) yellow onion, halved and sliced
- pinch of salt
- 1 ½ cups (98 grams) fontina cheese, grated
- 1 medium red apple, thinly sliced
- 4 slices cooked bacon, cut into large pieces
- Italian parsley, optional, finely chopped

DIRECTIONS:

To make the flatbread:
1. In a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don’t want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
To make the toppings (while the dough is resting):
1. Cook the onions until they start to brown, about 30 minutes, stirring every 5 minutes. Add a pinch of salt and stir. When they start to brown, removed from the heat and set aside.
2. Preheat oven to 500°F/260°C. Line a large baking sheet with parchment paper.
3. Place the dough onto a lightly floured surface. Use your hands to shape into a rectangle. You can also make it round. Place the dough onto the baking sheet, brush with olive oil and bake for 5 minutes until it starts to turn brown (you don’t want it brown yet). If parts bubble up, don’t worry, they will flatten when you remove from the oven. If you’re using a dark pan, it will cook faster.
4. Remove from the oven and add the toppings: grated cheese, onions, apples and bacon.
5. Return to the oven and bake until the cheese is melted, about 8-10 minutes. Again, it will be faster if using a darker pan.
6. Top with chopped Italian parsley (optional), slice and serve.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Culinary Ginger.

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Two Mountain Winery Sauvignon Blanc

Posted on October 27, 2025 by mcginnessalex

NOVEMBER WINE CLUB:

Two Mountain Winery
Sauvignon Blanc
Yakima Valley, Washington State

SILKY WINE STYLE

This Sauvignon Blanc rocks a tropical fruit medley of starfruit, kiwi, and golden pineapple with the faintest hint of fresh cut grass. Bursting with flavors of guava, passion fruit, overripe peaches and mango with just a touch of zesty anise, this refreshing white will all but compel you to reach for your sunnies and blast your favorite summer banger.

WINE DETAILS:

Varietal: 96% Sauvignon Blanc, 4% Semillon
Alcohol: 11.8%
Vineyard: Schmidt Vineyard, Marcela Vineyard, Loch Block
Aging: 100% stainless
Production: 1,099 cases

ABOUT THE WINERY:

Butternut Squash Gratin

INGREDIENTS:

1 ½ – 2 pounds (680 g) butternut squash peeled and sliced into 1/8 inch thickness
1 tablespoon olive oil
2 tablespoons (28 g) butter
2 leeks rinsed and sliced thinly
1 cup (236 ml) heavy cream
1 tablespoon minced garlic
½ teaspoon nutmeg
Salt to taste
½ teaspoon black pepper
½ cup (66 g) gruyere cheese + 2 tablespoons more for topping
½ cup (54 g) plain breadcrumbs
15 sage leaves

DIRECTIONS:

Preheat oven to 375 °F (191 °C)
Peel the butternut squash and thinly slice them (about 1/8th inch thickness). When you get to the part with seeds, cut them in half and remove the seeds

(1 ½ – 2 pounds butternut squash)
To a pan, heat the olive oil and butter. Add the leeks and garlic, a pinch of salt and sauté until the leeks turn soft. (2 tablespoons butter, 1 tablespoon olive oil, 2 leeks, 1 tablespoon minced garlic)
Add the cream, nutmeg, salt, pepper and let it cook for 2 minutes and switch off. (1 cup heavy cream,½ teaspoon nutmeg, salt to taste, ½ teaspoon black pepper)
Grease a 10-inch baking pan preferably one that is shallow. Layer the butternut squash slices, so they overlap slightly in the bottom of the pan.
Top this with some leek-cream mixture, topped with some cheese. Now place another layer of butternut squash slices on top of the cheese and repeat it with cream and cheese. Do this so you have 3 layers. Now top with more cheese and breadcrumbs. (½ cup gruyere cheese + 2 tablespoons more for topping,½ cup plain breadcrumbs)
Cover the pan with foil and bake at 375 °F (191 °C) for 40 to 45 minutes covered.
Remove the foil and check if a knife inserted inside goes easily (to see if the squash is cooked)
Now bake again at 400 °F (204 °C) for 10 minutes until the top is slightly golden.
Remove and top with some fried sage leaves. To fry the sage leaves, simply fry them in butter or oil for 15-20 seconds until crispy. (15 sage leaves)

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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.

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.

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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.

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