Moroccan Spiced Lamb Shank

Posted on January 30, 2015 by WineStyles Tasting Station

INGREDIENTS:
• 3-4 lbs. lamb shanks
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp paprika
• 1 pound carrots (chopped into pieces)
• 2 garlic cloves
• bunch cilantro
• ¼ cup dried cherries

DIRECTIONS:
Mix spices together and rub on shanks (salt, black pepper, cumin, cinnamon, paprika).

Chop tomatoes, garlic and cilantro stems. In a 2 quart Dutch Oven, add carrots, garlic, cilantro, dried cherries and shanks. Add ½ cup water and bring to a boil. Cover and reduce heat to a simmer. Cook for 2 to 2 ½ hours.

Garnish with Cilantro leaves and serve with Cous Cous. Recipe compliments of Epic Wines.

McPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia

An enchanting combination of serpent and rooster, the Basilisk is a creature of folklore whose name and legend have inspired the creation of our premium wine range. This enigmatic blend of two creatures’ parallels McPherson’s concept of uniquely styled wines, each individually crafted by combining exceptional parcels of fruit with passionately applied winemaking techniques to create a wine true to its variety and regional origin. Rich, with elegant and supple tannins, this Rhone inspired wine is an enigmatic blend of cool-climate spicy Shiraz combined with mild climate full-bodied Shiraz, finely tempered by the savory tannins of Mourvedre. The Basilisk Shiraz Mourvedre is a wonderful partner to rich red meat dishes and pastas, and for those who are a little more daring why not try it with dark chocolate.

“This delicious, exciting and harmonious wine exhibits aromas and flavors of blackberry, pepper and spice combined with the elegant integration of French oak. Rich dark berry fruit flavors are abundant on the palate with underlying savory notes such as leather and spice.” – Jo Nash, winemaker

Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend: 95% Shiraz, 5% Mourvedre
Analysis: 14.5% alc/vol
Critical Acclaim:
89 pts James Halliday’s Wine Companion 2015
Silver Medal Royal Sydney Wine Show 2014
Silver Medal Hong Kong International Wine & Spirit 2013
85 pts eRobertParker.com 2013

New York Strip with Miso Butter and Roasted Asparagus

Posted on January 2, 2015 by WineStyles Tasting Station

Cabernet and steak are almost synonymous with one another. This Paso Robles Cabernet has a nice freshness to it and the layered fruit and spice will make it a good accompaniment to a little Asian flare.

INGREDIENTS:

• 2 (12 ounce) New York Strip steaks
• 5 tablespoons unsalted butter, melted
• 5 sprigs green onion
• 2 tablespoons red miso paste
• 2 tablespoons minced ginger
• 1 tablespoon soy sauce (or to taste)
• 2 teaspoons sesame oil
• 2 tablespoons white wine or sake
• 1 bunch asparagus
• Salt & pepper to taste

DIRECTIONS:

Pre-heat oven to 375̊°F degrees. In a mixing bowl, lightly mix butter, about 3 sprigs chopped green onion, ginger, miso paste, and soy sauce. Place miso butter aside.

Place asparagus in baking sheet and drizzle with olive oil, sprinkle salt & pepper to taste. Roast in the oven until desired doneness.

Sprinkle both sides of the New York Strip with salt and pepper to taste. Heat sesame oil over high heat in a skillet, cook to desired temperature. Transfer steak to plate. Add miso butter to the skillet and add in sake or white wine, let the mixture reduce and thicken (about 2 minutes). Let it stand for 5 minutes before plating over asparagus and top with a sprig of green onion. Recipe courtesy of Wine Trees.

COSTERO BAY
CABERNET SAUVIGNON
PASO ROBLES, CA

Costero translates to coastal, a perfect name for a wine sourced just off the central coast of California. Costero Bay pays homage to the distinguished wine regions that line the coastline of California, areas like Paso Robles and Monterey. Cabernet Sauvignon has become widely planted in this area as it thrives in growing conditions that allow for cool mornings and evenings and long warm, sometimes even hot days. Paso Robles is the largest AVA in San Luis Obispo county. Soils feature a mixture of both calcerous and siliceous rocky soils, creating structured, dense styles of Cabernet Sauvignon. The growing season was long and dry, producing small berries amply concentrated with juice. A warm September allowed for grapes to fully ripen and winemakers were blessed with fairly perfect conditions for harvest.

DOUGLAS DANIELAK, WINEMAKER

“A robust, plush style of Cab with notes of macerate blackberry, plum and currant. A soft finish with ample fruit and subtle hints of spice make for a great accompaniment to roasts, hearty stews and aged cheeses.”

VARIETAL: 100% Cabernet Sauvignon
APPELLATION: Paso Robles, California
ANALYSIS: 13.9% alc/vol

FEATURED WINE CLUB WINE: January 2015

Entrecote a la Bordelaise Bordeaux Pairing Recipe

Posted on December 3, 2014 by WineStyles Tasting Station

Entrecote Bordelaise is a classic French meat dish that marries well with a good bottle of Marquis de Lalande, Bordeaux Rouge. Serve with sautéd potatoes or fries and green beans.

INGREDIENTS:
• 2 New York Sirloin cut steaks
• 7 tablespoons of butter
• 2 shallots, finely chopped
• 1/2 cup of red wine
• 1 cup of beef stock
• 2 tablespoons chopped parsley
• salt / black pepper

DIRECTIONS:
Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides – give it about two to three minutes on each side to sear it first, and then let the meat cook through to your taste. Prepare both steaks in this way and then set them aside.

In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden. When the shallots are done, add the red wine to the pan and give it a good stir to deglaze the pan.

Now, add the beef stock to the pan and stir until everything is blended. Let it to simmer for 5 minutes or until reduced. Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavor and give it an appetizing glossy finish.

Cut the meat across the grain into thick slices and arrange them on a plate. Add some chopped parsley to the sauce, and then pour little of the sauce over each steak. Serve the rest of the sauce in a gravy boat. Serve with sautéd potatoes, fries and some green beans. Recipe courtesy of Food.com

Marquis de Lalande
Bordeaux
Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840. As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. This Bordeaux rouge is made from select Merlot grapes; a blend of young wines providing fruit and richness, and older wines accounting for depth, complexity, and a beautiful structure. After bottling, the blend is cellared for several months in order to achieve a fine balance. Beautiful, brilliant, rich, cherry-red color, that already displays slight bricking on the rim. Starts out full-bodied and rich on the palate, going on to reveal an elegant tannic structure and spicy red fruit flavors.

“This vintage in Bordeaux is a newbie and the best examples show black cherry fruits allied with minty, savory notes; combining fruit and herbs to create classic Bordeaux complexity.” – Doug Frost, Master Sommelier and Master of Wine

Appellation: Bordeaux Controlee, France
Varietal Blend: 100% Merlot
Analysis: 12.5% alc/vol

Mussels in Cream with French Fries

Posted on December 2, 2014 by WineStyles Tasting Station

MUSSEL INGREDIENTS:

• 8 – 9 lbs of mussels
• 2 cups of dry white wine
• 2 large tomatoes
• 1 cup (10 – 12) shallots
• 1 bouquet garni(thyme parsley laurel)
• 1 large head of garlic (approx. 10 cloves)
• 4 tablespoons of chopped parsley
• 6 tablespoons of salted butter
• 4 tablespoons of cornstarch
• 1 and 3/4 cup of heavy cream

MUSSEL DIRECTIONS:

Rinse the mussels under water, and discard any broken or open mussels. Cut the tomato into slices, coarsely chop the shallots. Heat the olive oil in a pan, add the mussels, white wine, shallots, tomatoes, thyme, 1/3 of the of the parsley and bouquet garni. Heat on high and stir regularly until all the mussels are open. Remove the mussels, leaving a maximum amount of juice in the pan and reduce by half. Strain the mussel juices through a colander lined with paper towels (the goal is to remove the sand). Collect the juice and save for the sauce.

Chop the garlic and remaining parsley. Melt the butter in a separate saucepan and add the garlic and parsley. Cook for 3 minutes, add the cornstarch, mix well and cook again on medium heat for 2 minutes. Add the fresh cream and the juice of the mussels, stir regularly over low heat until cream thickens.Return the mussels to the pan, pour the sauce over and reheat on medium for 5 minutes.

FRENCH FRIES INGREDIENTS:

• 2 lbs of russet potatoes
• Oil for frying (traditionally white Belgian fryers use beef, sometimes with the addition of pork fat or mutton, which gives this particular taste for frying fries, however, oil will make the chips lighter and more digestible)

FRENCH FRY DIRECTIONS:

Peel the potatoes, wash them and cut into strips. Wash again and dry them in a clean dish towel. Cook for the first time in oil heated to 300° F for 7-8 minutes. Do not overload the fryer, cook 1/3 of fries at a time. Cool fries, time to take a drink or prepare the rest of the meal.

Cook the fries a second time in oil heated to 375° F for about 3 minutes (they should be crisp but not hard). Serve fries immediately, along with a salt shaker. Not recommended to salt in advance, because fries then soften and some people prefer unsalted fries. 8 – 10 servings. Recipe courtesy of Marquis Lalande

Marquis de Lalande
Bordeaux Blanc
Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840. As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. Marquis de Lalande has a beautiful pale yellow color with green tints. This wine has a fine and delicate nose with good minerality. On the palate, it is intense and harmonious. Best served at 48°F as a lovely aperitif or a perfect pairing with grilled fish or shellfish.

“While the last several vintages of red Bordeaux might be slightly off the regions top form, not so the white wines. These pear and lemon tinged wines are fun, tangy and delightful with a myriad of seafood and shellfish dishes.” – Doug Frost, Master of Wine, Master Sommelier

Winemaker: Eric Marin
Appellation: Bordeaux Controllee, France
Varietal Blend: 100% Sauvignon Blanc
Analysis: 12% alc/vol
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Stuffed Tomatoes Pairing Recipe

Posted on December 2, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 ripe beefsteak tomatoes (or zucchini, red peppers, potatoes)
• 1 pound ground beef
• 1/2 cup bread crumbs
• 1 yellow onion
• 1/4 cup parsley, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 cup olive oil
• 1/3 cup Gruyere
• Sea salt
• Pepper

DIRECTIONS:
Preheat the oven to 400° F. Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau. Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
With the exception of the olive oil, mix together all the other ingredients by hand until combined. Place the stuffing in each tomato, sprinkle with Gruyere, and cover with the cut tomato top. Drizzle a little extra olive oil on top, and sprinkle with salt and pepper. Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving. Serve with a side dish of rice or mushroom risotto. Recipe compliments of Château Rouchereau.

Chateau Lideyre
Cotes de Castillon
Bordeaux, France

Merlot is the main grape variety in the hillside vineyards located next to the Saint-Emilion appellation. This is blended with the other great Bordeaux grape variety, Cabernet Franc. Philippe Bardet comes from a long line of wine growers and has been applying an environmentally-friendly approach with just the right technological balance in his vineyards for over fifteen years. Bardet is always among the last to pick his grapes, which are entirely hand-sorted. Automated temperature fermentation control systems make it possible to keep the wines on the skins for a long time while maintaining perfect control of extraction. Depending on the wine’s age, it goes perfectly well with grilled meats, duck and lamb chops, as well as roast chicken and medium-strong cheeses.

“Intense garnet-red color with crimson highlights and a full-bodied, subtle bouquet featuring berry fruit, very ripe black currants and violets. The after taste follows through with aromas of toast and spice.” – Eric Marin, winemaker

Winemaker: Eric Marin
Appellation: Cotes de Castillon Controlee, France
Varietal Blend: 87% Merlot, 13% Cabernet Franc
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

Giving thanks for Olianas Italian wine!

Posted on November 3, 2014 by WineStyles Tasting Station

Cherry Corn Bread Stuffing

INGREDIENTS:

1 1/2 lbs. frozen sweet cherries, thawed
1 lb. sweet or hot Italian sausage (or turkey sausage)
1/4 cup butter
1 large onion
4 stalks celery, diced
6 cups crumbled day old corn bread
1 (14.5 oz) can chicken broth
3 tablespoons chopped fresh rosemary
Freshly ground pepper to taste

DIRECTIONS:Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.

Remove sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.

Melt butter in a large skillet. Add the onion and celery; cook 10 minutes or until vegetables are soft. Mix together the sausage, vegetables and corn bread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries. Makes enough stuffing for a 16 lbs. turkey.

Or transfer to a buttered 13” x 9” baking dish and bake at 375 °F for 45-60 minutes or until heated through and lightly browned on top. Makes 12 servings.

Olianas
Cannonau
Cannonau di Sardegna DOC, Italy

Olianas is the first entirely Bio-integral winery. Over the years they have developed a new concept of ethical agriculture that is based on the protection of the environment as an essential prerequisite for the future. Olianas works their soils with cart horses, to improve the vitality of the soil and allow the plants to root in the deeper layers of the soil to ensure the longevity of the plants. A young, fresh and lively wine, ideal with appetizers and main courses.

“An explosion of small berries with hints of dark chocolate and tobacco, on the palate shows silky tannins and a good concentration, well-balanced by the pleasant acidity.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Cannonau di Sardengna DOC, Italy
Varietal: Cannonau
Analysis: 14% alc/vol
Aging: Partially aged in French oak barriques of second use for 5 months. Rest aged in stainless steel for same period.

Tuscan Roasted Chicken Breasts with Thyme and Potatoes

Posted on November 2, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 boneless chicken breasts
• 4 twigs of thyme
• 4 twigs of rosemary
• 2 cloves of garlic
• 3 medium sized potatoes
• 5 large carrots
• Dash of salt and pepper

DIRECTIONS:
Rub the chicken with thyme, rosemary and garlic, then salt and pepper.

Coat a roasting pan with oil, place the largely cut potato pieces in the bottom and arrange the chicken on top of the pieces. Place chicken in oven cooking at 375 °F for about 40 minutes.

Remove the chicken from the oven when it has browned and keep it warm.

Peel and slice the carrots and partially boil in salted water for 2 minutes. Drain and add carrots to the pan, cooking them in the natural juices from the chicken.

Cut up the chicken once it has cooled a bit and serve warm with the potatoes and carrots. Top it off with a drizzle of the chicken’s natural juices. Serves four people. Recipe adapted from Gallo Winery.

Casadei
Sardinia Blend
Isola dei Nuraghi IGT, Italy

Made from the best selection of Bovale, Carignano and Cannonau, the most representative varietals of Sardinia, this wine of great complexity, power and elegance is the flagship of Casadei’s estate in the middle of the Mediterranean sea. The result is superb grapes which magnificently express their terrior. Like an orchestra conductor, the most difficult task is to find the perfect melody, blending these “natural talents.”

“It has very appealing and intense aromas with notes of blackberry, blueberry and chocolate. On the palate it is dry but silky and mouth-filling, with a very long and pleasant aftertaste with hints of toasted coffee beans.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Isola dei Nuraghi IGT, Italy
Varietal Blend: 50% Bovale, 50% Carignano + Cannonau
Analysis: 14% alc/vol
Aging: 12 months in new French oak barrels

Roasted Pumpkin & Feta Frittata Pairing Recipe

Posted on November 1, 2014 by WineStyles Tasting Station

Roasted Pumpkin & Feta Frittata

INGREDIENTS:
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 6 oz. pumpkin (butternut squash), cut into 1/2 dices
• 6 medium eggs
• 1/2 cup milk
• 4 oz feta, crumbled
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• salt & pepper to taste

DIRECTIONS:
Heat oil in an ovenproof pan. Add onion and pumpkin and cook for 2 minutes. Place the pan in the oven and cook for 10 minutes.

Beat eggs and milk. Stir in the cheese, herbs, salt & pepper.

Lift the pan from the oven and pour over the egg mixture. Cook for 4-5 minutes on stove top until eggs start to solidify.

Take the pan back to the oven to finish cooking, about 10-15 minutes. Remove from the oven and let sit for 5 minutes before slicing to serve warm. Recipe courtesy of Peter Howard and Gallo winery.

Olianas
Vermentino
Vermentino di Sardegna DOC, Italy

It was 2000, the dawn of a new millennium and dawn of Olianas in the heart of Sarcidano, north of Caglirair, Italy. Olianas’ bio-integral philosophy involves the utmost respect for grapevines and soils. The use of herbicides, chemical fertilizers and synthetic products for pest management of the plant is banned. The use of tracked or rubber-tired vehicles is limited, as they involve excessive soil compaction; instead they favor the use of animals, including horses. The harvest is strictly manual, with selection of the grapes in the field. The management of soil fertility is through organic fertilization and green manures. A straw yellow color, this Vermentino has strong aromas and orange blossom floral notes. In the mouth it is fresh, fruity and elegant.

“Intense and clean notes of grapefruit and citrus with hints of spice and bread crust. On the palate is refreshing and quite round with a very pleasant finish. Perfect as aperitif and with dishes based on fish.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Vermentino di Sardegna DOC, Italy
Varietal: Vermentino
Analysis: 13% alc/vol
Aging: Partially aged in small barrels for six months, the rest refined in stainless steel for same period.

Costero Bay Chardonnay

Posted on September 30, 2014 by WineStyles Tasting Station

DOVER SOLE WITH BROWNED CAPER BUTTER

INGREDIENTS:
• 4 Dover Sole Fillets
• 1 Cup Flour
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 3 Tablespoons Butter, unsalted
• White Wine
• 1 Lemon, juiced
• 2 Tablespoons Capers
• 2 Tablespoons Parsley Leaves, chopped
• Salt and Freshly Ground Pepper, to taste

DIRECTIONS:
Preheat oven to 350° F. Mix flour, salt and pepper in a pie pan. Lightly dredge Dover sole filets in seasoned flour. Heat olive oil in an oven proof skillet. Sauté sole 1 to 2 minutes per side. Place skillet in oven for 4 minutes. Meanwhile, heat butter in a small pan until butter gets brown. Add lemon, capers, parsley, salt and pepper. Pour over fillets before serving. Recipe courtesy of Costero Bay.

Costero Bay
Chardonnay
Monterey, California

Above the rugged coast of Monterey are fertile vineyards, ideal for growing premium chardonnay. Nestled between the pacific ocean and the Santa Lucia mountains, the vineyards enjoy warm days and cool nights. This vintage especially enjoyed a very mild, warm spring and a sun-drenched, consistent summer. This lead to one of the longest growing seasons in over a decade and allowed grapes to reach full maturity before harvest. With a brilliant balance of acid and natural sweetness, this vintage is rich with developed fruit flavors. With a nose of ripe apricot and Asian pear leading to a creamy mid-palate, this Chardonnay has flavors of crisp pink lady apple and toasted vanilla bean pod that linger on the finish.

“Golden Delicious apple, pineapple and apricots fill the nose. Medium-bodied with creamy mid-palate, this wine offers flavors of peach and hints of toasty vanilla spice” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Monterey, California
Varietal Blend: 100% Chardonnay
Analysis: 13.5% alc/vol
Aging: 35% French Oak, 65% temperature controlled, insulated stainless steel tanks

Central Coast Cabernet Sauvignon Pairing Recipe

Posted on September 30, 2014 by WineStyles Tasting Station

BEEF STEW with MUSHROOMS and RED POTATOES

INGREDIENTS:
• 3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 1/4 cup olive oil
• 1 pound medium-size mushrooms
• 1 pound small (1 to 1 1/2-inch) red potatoes, scrubbed
• 2 1/2 cups canned beef broth
• 18 shallots

DIRECTIONS:
Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.

Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes. Recipe courtesy of Cambridge Cellars.

Limited Cambridge Cellars
Cabernet Sauvignon
Central Coast, California

Cambridge California Cellars was founded by Kim and Bruce Cunningham – two Aussies who were drawn to northern California people and place. They have been intertwined with California’s wine industry for 20+ years. It is here where they fell in love with the community and moved to Novato, CA. Limited by Cambridge Cellars represents premium, small parcel wines from the finest California appellations. This Cabernet Sauvignon is sourced from the Central Coast region of California. Here, valleys run from west to east, drawing on fog and wind into the vineyards just off the Pacific Ocean. These grapes soak up afternoon sun and are then cooled by evening fog.

“This wine exhibits rich layers of cherry and black currant fruit, framed by nicely integrated oak. It’s a soft, friendly Cabernet Sauvignon.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Contra Coast County, California
Varietal Blend: 100% Cabernet Sauvignon
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

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Moroccan Spiced Lamb Shank

McPherson Basilisk
Shiraz Mourvedre
Central Victoria, Australia