Tag Archives: wine recipe

Sutherland Syrah

Posted on by

JUNE WINE CLUB:

Sutherland-Syrah_bottleBold wine Style logoSutherland Vineyards
Syrah
Elgin Valley, South Africa

BOLD WINE STYLE

This Syrah reveals a harmonious blend of ripe blackberries and plums with touches of violet, black pepper, and smoky cedar on the nose. On the palate, vibrant acidity complements juicy black cherries, while subtle notes of cured meat and graphite add complexity. The finish is enduring, with lingering black fruit and white pepper spiciness, reflecting its coastal origin.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • Residual sugar: 2.2 g/l
  • pH: 3.49
  • Total Acidity: 5.5 g/l
  • Food Pairing: This cool climate Syrah pairs wonderfully with a range of dishes. Its vibrant acidity and complex flavors make it a versatile companion for grilled lamb chops with rosemary, wild mushroom risotto, or a charcuterie board featuring cured meats and aged cheeses.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Syrah – Clones SH22F & SH174F
  • Root stock: Mgt
  • Soil: Tukulu / Bokkeveld Shale
  • Age of vines: Planted 2005
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 7.9 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity
  • Grape sugar: 24ºB
  • Acidity: 6.25 g/L
  • pH at harvest: 3.2

WINEMAKING PRACTICES:

  • Yeasts: ICV Gre
  • Fermentation Temperature: 82.4ºF
  • Method: De-stalked, hand sorting of berries, pumped into stainless steel tanks, punch downs being done twice a day, left for 2 days before pressing, racked to barrel for malolactic fermentation.
  • Wood Maturation: 18 months in barrel. 30% new French oak, balance 3rd and 4th fill barrels

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

flatbread-mushroom-goat-cheese-blogMushroom and Goat Cheese Flatbread with Balsamic Reduction

INGREDIENTS:

  • 8 oz mushrooms
  • 4 oz goat cheese
  • 1 large pre-baked flatbread
  • 1/2 cup balsamic Vinegar
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • salt and pepper to taste
  • 1 cup baby arugula

DIRECTIONS:

  1. Begin by preheating your oven to 400ºF. This ensures a crisp flatbread base.
  2. Prepare the balsamic reduction by pouring the balsamic vinegar into a small saucepan over medium heat. Allow it to come to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces to about ¼ cup. Set aside to cool; it will continue to thicken as it cools.
  3. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and golden brown, usually about 5-7 minutes. Season with fresh thyme, salt, and pepper.
  4. Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
  5. Crumble the goat cheese and sprinkle it over the mushrooms.
  6. Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
  7. Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
  8. Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
  9. Serve immediately and enjoy the melody of flavors.

Information & Photos © Thelema Mountain Vineyards – All Rights Reserved.
© Recipe courtesy of Cooking Mediterranean.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

Sutherland Sauvignon Blanc

Posted on by

JUNE WINE CLUB:

Crisp Wine StyleSutherland-Sauvignon-Blanc_bottleSutherland Vineyards
Sauvignon Blanc
Elgin Valley, South Africa

CRISP WINE STYLE

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Residual sugar: 1.9 g/l
  • pH: 3.44
  • Total Acidity: 6.4 g/l
  • Food Pairing: A nice apéritif with fresh cheeses like chèvre (goat), or with oysters, shellfish and white fish like trout, cod and halibut.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Sauvignon Blanc — 316D, 316A, 317A and 7A
  • Root stock: R99 and R110
  • Soil: Bokkeveld Shale
  • Age of vines: Planted 2003 and 2005
  • Plant density: 2222-2500 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15 cm
  • Yield: 11.4 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality
  • Grape sugar: 21.0-23.3ºB
  • Acidity: 6.5-8.8 g/L
  • pH at harvest: 3.3-3.3

WINEMAKING PRACTICES:

  • Yeasts: Vin 7 & Alchemy 2
  • Fermentation Temperature: 59ºF
  • Method: The grapes were gently de-stemmed, pumped through a mash cooler, (Glycol set at 41°F) to cool the fruit down, a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full, the cycle is started and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. The juice is inoculated with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 6 months, then racked and add a light fining to clean them up a bit for evaluation and then bottled.

ABOUT SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

grilled-halibut-blogGrilled Halibut

INGREDIENTS:

  • 4 4-6 oz halibut fillets
  • salt to taste
  • black pepper to taste

Garlic Thyme Butter

  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter melted
  • 1 tablespoons fresh thyme leaves
  • 1 lemon juice

DIRECTIONS:

  1. Preheat your grill 375ºF.
  2. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  3. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  4. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  5. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145ºF. You want your fish to be opaque and just start to flake.
  6. Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved. © Recipe courtesy of Hey Grill Hey.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

June Wine Club Pairing Recipe

Posted on by

JUNE WINE CLUB:

Bold wine Style logoSutherland-Cabernet-Sauvignon_bottleSutherland Vineyards
Cabernet Sauvignon
Elgin Valley, South Africa

BOLD WINE STYLE

Vibrant, dark ruby in color, this fruit driven, complex wine displays layers of dark berry fruit flavors and prominent cassis on the nose which follow through onto the palate with the additional intrigue of spice. Seamless tannins supported by the fruit intensity have combined to create a wine that provides a satisfying and lingering mouth feel.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • pH: 3.40
  • Residual sugar: 2.2 g/l
  • Total Acidity: 6.3 g/l
  • Food Pairing: Red meat (especially game), strong cheeses.

VITICULTURAL PRACTICES:

  • Varietal: Cabernet Sauvignon, Clone 338C
  • Appellation: Cape South Coast, Elgin Valley, South Africa
  • Soil: Tukulu/Glenrosa
  • Age of vines: Planted August 2005
  • Plant density: 2353 vines/ha
  • Trellising: 7 wire perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 6 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period
  • Picking date: 9th-24th March 2021
  • Grape sugar: 24-25º Balling
  • Acidity: 5.3 g/l
  • pH at harvest: 3.5

WINEMAKING PRACTICES:

  • Yeasts: Alchemy4
  • Fermentation Temperature: 78.8ºF
  • Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steep tanks, pumped over once a day until dry, racked to barrel of malolactic fermentation. 18 months in 35% new French oak, balance in 3rd and 4th fill barrels.

ABOUT THE SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.

LambBurgerwithBlackberryBalsamicSauce-BLOGBlackberry Balsamic Lamb Burgers

INGREDIENTS:

Lamb Burgers

Blackberry Balsamic Sauce

  • 1 cup fresh blackberries
  • ¼ cup water
  • 1 tbsp balsamic syrup

Toppings

  • gluten free buns
  • arugula
  • dairy free feta

DIRECTIONS:

Lamb Burgers

  1. Heat your grill or a large skillet.
  2. Add all of your ingredients to a bowl and mix until just combined.
  3. Depending on how thick you like your burgers form 3-4 patties.
  4. Place burgers onto heated skillet or grill. Cook for 4-5 minutes per side, or until desired doneness.

Blackberry Balsamic Sauce

  1. Add all of your ingredients to a small saucepan on medium heat. Gently smash the blackberries down and allow to cook for 10 minutes. The sauce will reduce and thicken.
  2. To assemble burgers place burgers on your favorite gluten free bun. Top with the blackberry balsamic sauce, fresh arugula, and dairy free feta. Enjoy!

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved.
© Recipe courtesy of The Salty Cooker.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

May Sweet Club: Iowa

Posted on by

Sweet Wine ClubThanisch_FeinherbRiesling_Bottle-scaled-1Dr. H. Thanisch
Feinherb Riesling
Mosel, Germany

CRISP WINE STYLE

Picked early at Kabinett-level Ripeness, grapes from the Mosel vineyards are fermented to a just dry-off wine in order to produce a drier-style Riesling to pair with a wide array of foods or simply drink as an aperitif. This wine is extremely well structured with a deep golden color and powerful but also elegant characteristics: Minerals, peaches, pear cumquat, watermelon, currant grapefruit with a hint of gooseberry and raspberry. It is blended with the Badstube Kabinett from the Dr. H. Thanisch estate to increase the quality and character of the wine but it is not a 100% Estate wine.

Varietal: 100% Riesling
Analysis: 12% alcohol / volume
Residual Sugar: 23.1 g/L
Acidity: 7.9 g/L
Estate: Dr. H. Thanisch
Vines & Viticulture: Black and blue slate is the predominant structure of these steep hillsides, sloping down to the Mosel river. The terroir is reflected in the wine with flinty minerality.
Food Pairing: Asian cuisine, particularly sweet & sour dishes or sushi. Also pairs with delicately flavored poultry and seafood dishes.

ABOUT THE WINERY:
The wine-growing tradition of the Dr. Hugo Thanisch family can be traced back more than 350 years. In 1636, the name was mentioned for the first time in the registers of Bernkastel-Kues. The quality of the family’s wines soon extended their excellent reputation far beyond the Mosel valley. At the end of the 18th Century, the Thanisch’s acquired the Berncasteler Doctor vineyard, a very steep site with deep devon slate structure, situated behind and overlooking the rooftops of the quaint old town of Bernkastel. The Doctor name originates in a legend about Prince Boemond II of Trier who fell sick and then was cured by a wine from this vineyard. Medicinal powers of fine wines are today being re-discovered. Without a doubt, the Doctor Vineyard is the most valuable and most famous German site. Learn more about the winery here.

Information & Photos © Dr. H. Thanisch Winery – All Rights Reserved.

Primo Amore Moscato Veneto Primo Amore
Moscato IGT
Veneto, Italy

NECTAR WINE STYLE

After the grapes are selected, the juice is fermented until it reaches their desired alcohol content. The grape’s natural sugar content is then preserved by refrigeration, giving this wine its unique sweet and aromatic characters. Is straw-yellow in color with golden reflections. The nose is fruity and very inviting, with intense scents of peaches and exotic fruit. The palate is refreshing and delicately sweet with hints of stone fruit on the finish.

Varietal: Muscat
Analysis: 7% alcohol / volume
Appellation: Veneto, Italy
Food Pairing: Try with spicy food or with desserts like apple pie, ice cream, lemon merangue or cheese cake.

Information & Photos © Goody Goody and Zonin – All Rights Reserved.

Sweet ClubLove the Sweet Life?
“Wine” not try our Sweet Club!

Click here to learn more >

May Bubbly Club: Iowa

Posted on by

Bubbly Wine Clubdevaux-rose-cuvee-bottleDevaux
Cuvée Rosé
Champagne, France

BUBBLY WINE STYLE

The addition of a small quantity of Pinot Noir vinified in red and rosé before secondary fermentation gives softness and roundness to this champagne. It is golden rose in color with aromas of ripe raspberries and white fruits. On the palate, it’s a rich and elegant fruit-driven rosé. There are notes of fresh red fruits with a touch of licorice rounding out the finish.

Varietal: 80% Pinot Noir, 20% Chardonnay
Origin: Pinot Noir from the Côte des Bar and Chardonnay from Montgueux and Vitry
Analysis: 12% alcohol / volume
Residual Sugar: 8 g/L
Vinification: Alcoholic Fermentation in stainless-steel vats followed by malolactic fermentation
Bottling and Secondary Fermentation: 6 to 8 weeks
Maturation in Cellar: 3 years minimum
Riddling and Disgorging: 4 to 5 weeks
Extra Aging in Cellar After Dosage: 3 months minimum
Dosage: Brut
Critical Acclaim:

  • 93 Points – World Wine Championship
  • 93 Points – Beverage Testing Institute
  • 92 Points – Wine Enthusiast
  • 90 Points – James Suckling

PAIRING SUGGESTIONS:
Serving Temperature: 46-50ºF
Sensations: Singing, soft flowers, light fruits
Circumstances: Light meals, late evening, afternoon
Cuisine: Cured meats and fish, crab cakes and duck

ABOUT DEVAUX:
Champagne Devaux was founded in 1846 and is deeply rooted in the Côte des Bar region of southern Champagne. Uniquely, its early legacy was shaped by a remarkable line of women who led the house through its formative years, expanding its reputation across borders and establishing a foundation of excellence. In 1987, the last heir, Jean-Pol Auguste Devaux, entrusted the brand to the Union Auboise cooperative—now Groupe Vinicole Champagne Devaux—ensuring its continued growth. Today, Devaux is known for its high-quality, Pinot Noir–driven Champagnes, crafted with a focus on sustainable viticulture and extended aging. Learn more about the winery here.

Information & Photos © Bodega Tandem – All Rights Reserved.

Bubbly Wine ClubLearn more about our Bubbly Club >

May Premium Club

Posted on by

Araciel-Malbec-bottleBold wine Style logoCopper Cane
Araciel
Valle de Uco Malbec
Mendoza, Argentina

BOLD WINE STYLE

Deep garnet in color with abundant aromas of dried plum, black berry, and leather, followed by hints of thyme, sweet anise and black pepper. The palate is rich and complex with flavors of ripe dark fruits, chocolate cherry, thyme, and blackberry pie. This wine has a lingering fruit-forward finish with firm acidity and subtle tannins.

Varietal: Malbec
Food Pairing: Enjoy with a grilled steak with sautéed mushrooms, a spicy Cioppino, or a hamburger with blue cheese

THE VINEYARDS:
This Malbec is cultivated at an elevation of approximately 3,500 feat near Alto Agrelo, in Argentina’s Valle de Uco region in Mendoza. The southern part of the valley is slightly cooler than the north, with dry conditions and abundant sunshine. Combined with gravelly loam and alluvial soils, this creates an ideal environment for growing this typically tannic and intense varietal. What sets this region apart is the enhanced physiological maturity of the Malbec grapes, which softens the tannins while leaving a rich array of phenolics. The result is a wine with a massive mouthfeel, an intensely dark color, and a perfect balance of natural acidity.

WINEMAKER NOTES:
“Our journey through the Mendoza region began in 2010, when we discovered the perfect site for Malbec on the western edge of the Uco Valley, near Alto Agrelo. After successful initial trials, we committed to local production. The area’s long, dry growing season allows for extended hang-time, leading to high physiological maturity and transforming Malbec’s typically harsh tannins into a rich, soft structure. Using cryo-extraction, we enhance color and phenolic concentration. Parting ways from tradition, we saw a way to bring more character and balance to this wine using the Solera method for aging. Our solera system contains Malbecs of different ages/vintages, going back to 2015. By blending the younger wines into “la madre” (the mother-blend), we are able to craft an all-encompassing style with consistent character and quality. This process continues vintage over vintage, with a hearty percentage of the previous blend held back every year to be added to with the new vintage and continuing on its aging cycle. Controlled fermentation, extended maceration, and aging in French and American oak barrels add depth and layers of vanilla, spice, and softness. The result is a balanced, rich textured wine with exceptional depth.” – Araciel Winemakers

ABOUT THE WINERY:
Araciel Malbec from Copper Cane is the newest creation by the renowned winemaker Joseph Wagner, the visionary behind Belle Glos wines. The winery bridges two continents, crafting Albariño and Malbec wines from vineyards in California’s Santa Maria Valley and Argentina’s Valle de Uco. The name “Araciel,” meaning “Altar in the Sky,” reflects both the distance and the harmony between these two remarkable regions. Focused on hillside sites in the San Rafael Mountains and the eastern foothills of the Andes, Araciel sources fruit from cool-climate deserts where abundant sunshine, temperate conditions, and alluvial soils create the perfect environment for these varietals. The extended growing season allows Albariño to preserve its bright acidity and mineral character, while Malbec develops rich fruit, depth, and velvety tannins. Though grown at opposite ends of the globe, both wines share a balanced, fruit-forward elegance that unites them under the Araciel name.

Information & Photos © Araciel – All Rights Reserved

Bold wine Style logoPEJU-2022-Legacy-Cabernet-Sauvignon-bottlePeju
Legacy Collection
2022 Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The Legacy Cabernet Sauvignon presents an expressive nose that captivates the senses from the first moment. On the palate, it reveals intricate layers of dried red fruit and nuanced cigar box notes. A delicate hint of wet stone adds a distinctive touch to the experience. The wine’s medium to full body strikes a harmonious balance between fruit and tannin structure. The finish is elegant and prolonged, with a touch of cocoa dust that lingers on the palate.

Varietal: 88% Cabernet Sauvignon, 6% Petit Verdot, 6% Merlot
Analysis: 14.5% alcohol / volume
Appellation: Napa Valley, California
Oak: French & American oak, 40% new
Aging: 19 months
Harvest: October 2022
Winemaker: Sara Fowler
Critical Acclaim: 94 points, Decanter

VINEYARDS:
At Peju, they believe great wines are made in the vineyard and are committed to farming sustainably and naturally to preserve these properties for the long term. They are certified Napa Green at their Rutherford winery and vineyard. In 2019 all six of their estate vineyards were certified Fish Friendly Farming, as part of their ongoing commitment to sustainability.

VINTAGE:
In 2022 growers faced triple digit heat over five days in September quickly followed by rain that brought harvest to a sudden halt. Winemakers are calling the vintage “the tale of two harvests,” making it one of the more unique vintages in recent history. The typical gap between the white and red wine harvest was almost nonexistent. Winemakers describe 2022 Napa Valley red wines as having excellent structure with deep red color, opulent tannins and fruit-forward aromatics.

ABOUT THE WINERY:
In 1983, Tony and Herta (HB) Peju purchased thirty acres of vines in the famed Rutherford district of Napa Valley. They worked hard to build a winery, plant estate vineyards and raise their family. PEJU remains family-owned with Tony and HB’s two daughters, Ariana and Lisa, guiding the business today. Ariana and Lisa are bringing fresh ideas while maintaining the meticulous focus on quality that began 40 years ago. With its landmark tower and warm hospitality, PEJU Winery is an integral part of the Napa Valley landscape. Learn more here.

Information & Photos © Peju – All Rights Reserved

Wine club logoJoin our PREMIUM WINE CLUB, enjoy amazing wines every other month. Plus, you’ll receive 10% off all retail wine purchases! 

Learn more about our Premium Club >

Tandem Ars In Vitro

Posted on by

MAY WINE CLUB:

Bold wine Style logoTandem-Ars-In-Vitro-bottleTandem Winery
Ars In Vitro
Tempranillo
Navarra, Spain

BOLD WINE STYLE

Cherry red in color, this mountain wine has a powerful expression of the terroir. Mineral, with intense floral aromas predominately violets, on a background of cherries and strawberries. On the palate it is a fresh wine, lengthy, persisting for a long time, and displaying again the Merlot variety’s floral character. Pairs well with casseroles, red meat, charcuterie, pasta, poultry, and light cheese.

Varietal: 92% Tempranillo, 8% Merlot
Analysis: 14% alcohol / volume
Soil: Clay loam
Vinification: Pre-fermentation cold maceration. Fermentation at 77-80.6ºF in stainless steel without pumps, with cap immersion or pigeages. The wine is racked by gravity to the concrete vats on the lower floor of the production plant where malolactic fermentation takes place and clarification occurs naturally through decantation. Bottled by gravity with minimal filtration.
Aging: Minimum 24 months in concrete vats. No time spent in oak.
Serving Temperature: 60.8ºF
Critical Acclaim:

  • 2012 –  90  Stephen Tanzer
  • 2013 –  The Wine Merchant Top 100
  • 2014 –  90 points Decanter
  • 2017 –  88 points Robert Parker Wine Advocate
  • 2019 –  92 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Ars In Vitro translates into “art in glass” or “in bottle” in Latin. This wine expresses the freshness and powerfulness of the cool climate grapes from the Yerri Valley without the presence of wood. Fresh, enjoyable, pleasant and ideal for any occasion.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

spanish-skewersSpanish Skewers

INGREDIENTS:

  • 200 g (.4 lbs) waxy potatoes, peeled and cut into 3/4 in. chunks
  • 1 tbsp mild olive oil
  • 2 tsp finely chopped fresh rosemary
  • 1 large red pepper, deseeded and cut into 3/4 in. chunks
  • 1 large yellow pepper, deseeded and cut into 3/4 in. chunks
  • 200g cooking chorizo, cut into 24 pieces
  • 24 short bamboo skewers

For the Garlic Dip:

  • 200 g half-fat crème fraîche
  • 1 garlic clove, crushed
  • ½ small pack flat leaf parsley, finely chopped

DIRECTIONS:

  • Heat oven to 400ºF. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
  • Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
  • Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
  • When ready to serve, bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of BBC Good Food.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

Tandem Casual Blanco

Posted on by

MAY WINE CLUB:

casual-blanco-bottleSilky styleTandem Winery
Casual Blanco
Viura
Navarra, Spain

SILKY WINE STYLE

Beautiful yellow color with green edges. Elegant nose, white flowers, fennel, pear and green tea. On the palate it is vibrant, fresh, mineral and enveloping.

Varietal: Viura
Analysis: 13.5% alcohol / volume
Soil: Clay loam
Vinification: Fermented in stainless steel with wild yeasts at 59º-60.8ºF for 32 days.
Aging: Aged on its lees for 4 months at 60.8ºF.
Serving Temperature: 53.6ºF
Critical Acclaim: 2021 – 91 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Casual, from the Latin meaning accidental, is made with 40-year-old, eco-farmed Viura vines. It is wild-fermented in stainless steel and aged four months on the lees with bâtonnage, adding complexity and texture. This white wine is fresh, pleasant and versatile – designed to complement Casual Rosado and Ars in Vitro. Its easy-drinking style, natural acidity, and clean profile make it approachable and enjoyable for any occassion.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

white-bean-dip-veggiesWhite Bean Dip

INGREDIENTS:

  • 1½ cups cooked cannellini beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 small garlic clove
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 to 4 tablespoons water, if needed

Optional fresh herbs:

  • 2 tablespoons torn fresh basil leaves
  • 2 teaspoons chopped fresh rosemary leaves

DIRECTIONS:

  • In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper until combined. If the bean dip is too thick, slowly add the water with the food processor running. Process until smooth. Blend in the basil and/or rosemary, if desired.
  • Serve with veggies or pita.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Love and Lemons.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

May Wine Club Pairing Recipe

Posted on by

MAY WINE CLUB:

Bold wine Style logoTandem-Nova-bottleTandem Winery
Ars Nova
Red Blend
Navarra, Spain

BOLD WINE STYLE

Ars Nova, contains the winery’s signature blend of Tempranillo, Cabernet Sauvignon and Merlot. It is deep ruby red in color with a violet rim. Complex and fresh on the nose, this wine revels ripe red and black fruit with balsamic hints. It is very elegant with many layers featuring notes of bramble berry fruits, blueberries, licorice and blackberries, scrubland, thyme and mint. It’s delightful, long, enveloping and extraordinary. A fresh mountain wine with a strong expression of its terroir.  Pairs well with casseroles, lamb, red meat, game, stuffed pasta, poultry and cheese.

Varietal: 40% Tempranillo, 40% Cabernet Sauvignon, 20% Merlot
Analysis: 14.5% alcohol / volume
Acidity: 5.8 g/l
Residual sugar: 0.4 g/l
Soil: Clay loam
Vinification: Fermentation temperature of 86ºF, slow extraction with pigeages; they do not use pumps in fermentation. Racking by gravity to concrete vats. Malolactic fermentation and natural clarification by decanting into concrete vats. It is not cold stabilized nor fined.
Serving Temperature: 62.2ºF
Critical Acclaims:

  • 2003 –  Selected blind for KLM business class, 3 stars Selection magazine, 17/20 John Radford Wine Wire
  • 92 pts. Ray Jordan West Weekend Magazine Perth
  • 2005 –  Gold Sommelier Wine Awards
  • 2008 –  90 points Stephen Tanzer International Wine Cellar
  • 2010 –  Gold Medal Mundus Vini 2015
  • 2012 –  91 points Vinous Antonio Galloni
  • 2014 –  89 points Robert Parker Wine Advocate
  • 2018 –  90 points James Suckling, 90 points Guia Peñin, 94 points Tim Atkin

WINERY’S NOTES/ABOUT THE NAME:
Latin for “new art”, is very applicable to the philosophy of this wine. 
Ars Nova was a musical movement in the 14th Century which brought about the advent of volume in music. Until that time music was flat and monochrome. This new way of creating music was more complex, marked by harmony and rhythm. This was the origin of polyphony. Music which was composed from then onwards was called ars nova and music prior to that time was termed ars antiqua. It has been compared with the introduction of perspective in painting which occurred during the same period.
 Ars Nova is an elegant wine, feminine, multi-layered, a wine for reflection and enjoyment.

ABOUT BODEGA TANDEM:
Compañía Vitivinícola Tandem was founded in January 2003 by Alicia Eyaralar, José María Fraile and a small group of wine-loving friends and family. With extensive experience in winemaking and marketing—both together and separately—they were driven by a shared dream to create something unique. The name Tandem, meaning “at last” in Latin, reflects this long-held aspiration. Their mission is to craft elegant, expressive wines that reflect the character of their land in the Navarra DO, while following a path rooted in respect for nature, minimum intervention, and meticulous care. Committed to consistency, sincerity, and continual improvement, Tandem strives to become a benchmark for quality in the region. Learn more about the winery here.

grilled-portobellow-mushrooms-blogBalsamic Grilled Portobello Mushrooms

INGREDIENTS:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • 4 portobello mushrooms
  • 2 tablespoons chopped parsley for garnish

DIRECTIONS:

  • In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
  • Using a pastry brush, coat the gill side with about a third of the marinade.
  • Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well. 
  • Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
  • When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
  • Flip the mushrooms so that they’re gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
  • Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.

Information & Photos © Bodega Tandem – All Rights Reserved.
© Recipe courtesy of Healthy Recipes.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >

Broken Earth Grenache

Posted on by

WINE CLUB

Broken_Earth_LR_19_Grenache_BottleMellow style logoBroken Earth Winery
Limited Release Grenache
Paso Robles, California

MELLOW WINE STYLE

Ripe red fruit drives this wine. Look for strawberry, raspberry, and mulberry, which lead into a mouth-filling experience, nicely balanced with finer oak and skin tannins. The wine went to oak in March and remained there for almost 20 months. The barrels (barriques) were predominantly 3rd and 4th use, allowing for gentle development without overpowering oak. On the palate, it appears softer, but the ripe tannins lend a lift to the extended flavors on the back end. This wine can be equally enjoyed on its own or at the dinner table.

Varietal: Grenache
Appellation: Paso Robles, California
Analysis: 13.79% alcohol / volume
pH: 3.4
Residual Sugar: 0.1 g/L
Total Acidity: 6.6 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
The Paso Robles AVA has emerged as the premier Rhône varietal region in the USA. The dry, warm conditions lend themselves to producing Rhône-style wines of extraordinary depth and character. Grenache is certainly no exception. Broken Earth Winery has enjoyed considerable success with the Estate Grown (and California Certified Sustainable) Grenache, and proud to offer the latest vintage, a wine that delivers outstanding flavor without an elevated alcohol level. At 13.79%, it offers enough weight to the complex fruit without too much warmth on the palate. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Broken Earth Winery, located in Paso Robles, California, is deeply rooted in the region’s pioneering spirit. The winery’s estate, originally known as Rancho Tierra Rejada—Spanish for “land of worked earth”—has a rich history of cattle ranching and grape growing. Today, it encompasses over 700 acres of vineyards on Paso Robles’ east side. Established in 1973 as Continental Vineyards, it was one of the first large-scale vineyards in the area. Broken Earth Winery remains committed to sustainable farming practices, producing unique wines that reflect the character of their terroir. Learn more here.

Try this wine with the following recipe…

Easy Chicken Tikka Masala
Easy Chicken Tikka Masala

INGREDIENTS:

  • 1 cup basmati rice
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons vegetable oil
  • ½ medium sweet onion, diced
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground turmeric
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. In a large saucepan with 2 cups water, cook rice according to package instructions; set aside.
  2. Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
  3. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add chicken and onion and cook until golden, about 4-5 minutes.
  4. Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric until fragrant, about 1 minute.
  5. Stir in tomato sauce and chicken stock; season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer until reduced and slightly thickened, about 10 minutes.
  6. Stir in heavy cream until heated through, about 1 minute.
  7. Serve immediately with rice, garnished with cilantro, if desired.

Information & Photos © Broken Earth Winery – All Rights Reserved.

Recipe courtesy of DamnDelicious.net