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Broken Earth Winery Grenache Blanc

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WINE CLUB

Broken_Earth_LR_20_GrenacheBlanc_BottleSilky styleBroken Earth Winery
Grenache Blanc
Paso Robles, California

SILKY WINE STYLE

The wine is austere at first, but as it opens up, the fruit flavors emerge beautifully. It has a smooth texture that adds weight to the mouthfeel without the expected high alcohol. At 12.01% alcohol, this variety balances ripeness without excessive warmth on the palate. Enjoy with similarly subtle weighted dishes that highlight its bright, fresh personality.

Varietal: Grenache Blanc
Appellation: Paso Robles, California
Alcohol: 12.01% by volume
pH: 3.29
TA: 5.9 g/L
Residual Sugar: 1 g/L
Winemaker: Chris Cameron

WINEMAKER NOTES:
Grenache Blanc is closely related to Grenache Noir, originating in Spain before migrating to France. Historically, it has been a blending component for Châteauneuf-du-Pape and Côtes du Rhône wines, but recently it has gained popularity as a stand-alone variety. The Grenache Blanc Block 2D-N (1.5 acres) was grafted onto original Merlot vines in the late ’90s. The vines are prolific, ripening later than some reds like Syrah and Grenache. The fruit is harvested at 22 Brix, gently pressed, and fermented at 58°F for 33 days. No malolactic fermentation or oak aging is used to preserve its delicate fruit characteristics. – Chris Cameron, Winemaker

ABOUT BROKEN EARTH WINERY:
Located in Paso Robles, California, Broken Earth Winery embraces the region’s pioneering spirit. The 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 spans over 700 acres of vineyards. Established in 1973 as Continental Vineyards, it was among the first large-scale vineyards in the area. The winery remains committed to sustainable farming practices.  Learn more about Broken Earth Winery.

Try this wine with the following recipe…

Baked Brie with Apricot Preserves

Baked Brie with Apricot Preserves

INGREDIENTS:

  • 8 oz wheel double cream brie
  • ¼ cup apricot preserves
  • 2 tbsp chopped roasted salted almonds
  • ½ tsp brandy (optional)
  • ¼ tsp chopped fresh rosemary

DIRECTIONS:

  1. Preheat oven to 350°F. Place brie on an oven-safe dish or a parchment-lined baking sheet.
  2. Combine preserves, rosemary, brandy (if using), and almonds in a bowl.
  3. Top brie with the mixture and bake for 12-15 minutes, until soft.
  4. Let rest for 5 minutes, then serve with crackers.

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

Recipe courtesy of Cup of Zest.


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Broken Earth Petite Sirah

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Broken Earth Reserve Petite Sirah BottleBold wine Style logoBroken Earth Winery
Reserve Petite Sirah
Paso Robles, California

BOLD WINE STYLE

Broken Earth’s Reserve Petite Sirah is inky in color and soft in structure. Picture violets on the nose and jam in the mouth. Petite Sirah will pair with almost all proteins; try it with grilled meats and vegetables. There is a spice in the finish that always surprises the palate.

Varietal: Petite Sirah
Appellation: Paso Robles, California
Analysis: 15.6% alcohol / volume
pH: 3.7
Residual Sugar: 1.2 g/L
TA: 5.8 g/L
Winemaker: Ben Mayo

WINEMAKER NOTES:
Originally called Duriff in the Rhône growing region in France, Petite Sirah made its way to California as a blending grape. Over time it became obvious that with California’s climate Petite Sirah could fully ripen. It is now one of the darlings of the state, especially of Paso Robles. Petite Sirah usually ripens early and is the first red to the party. Forty tons were machine harvested in the dead of night to keep the grapes cold for transportation to the winery. Upon arrival, the grapes were de-stemmed and gently crushed to open the berries for fermentation. Clos yeast was added immediately after the grapes were safely in the tank. Two pump-overs a day were completed until fermentation was done. This Reserve Broken Earth Petite Sirah was originally planted in 1996 to a parcel that was 40 acres in size. The small yield gives this wine a complex and intense structure. – Ben Mayo, Winemaker

ABOUT BROKEN EARTH WINERY:
Broken Earth, as a brand, was born from the heritage of the vineyard property, originally named “Ranch Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the craftsmanship of its talented winemaker and crew. Learn more about the winery here.

Grilled Pork Tenderloin Recipe
Grilled Pork Tenderloin

INGREDIENTS:

  • 1 ½ – 2 pounds pork tenderloin
  • juice of ½ lemon
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian herb seasoning blend
  • ¼ cup oil
  • ½ teaspoon salt
  • ⅛ teaspoon cracked black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey

DIRECTIONS:

Marinate the pork

  • Pat pork tenderloin dry with a paper towel.
  • Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
  • Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.

Grill the Pork

  • Preheat the grill to medium and oil the grates.
  • Using tongs, transfer pork to the grill.  Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling. 
  • When done grilling or the internal temperature of the pork reaches 145 degrees, transfer to a cutting board to rest for 5 minutes before slicing and serving.
  • Note, if pork tenderloin is more than 2 1/2 inches thick and you want no pink in the middle once fully cooked, cut tenderloin in half lengthwise to yield two thinner tenderloin pieces and proceed with recipe.

Information & Photos © Broken Earth Winery – All Rights Reserved.
© Recipe courtesy of Creme de la Crumb.

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Pomar Junction Vineyard Reserve Zinfandel

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MARCH WINE CLUB:Bold wine Style logo

Pomar-Junction-Reserve-Zinfandel-bottlePomar Junction Vineyard & Winery Reserve Zinfandel Paso Robles, California

BOLD WINE STYLE
This barrel-select Zinfandel opens with toasted oak, blueberries and boysenberries. It has an enticing palate consisting of blue plums and mixed berry coulis, followed by a long elegant finish, with rich tannins.

Varietal: 100% Zinfandel Analysis: 14.4% alcohol / volume pH: 3.73 Residual Sugar: 0.25 Appellation: El Pomar District AVA, California Vineyards: 100% Pomar Junction Vineyard Aging: 19 months Cooperage: 33% new oak Accolades (for 2015 vintage): Gold Medal San Francisco Chronicle Wine Competition; Gold Medal Central Coast Wine Competition

About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…

korean-pork-sliders-plateSlow Cooker Korean Pulled Pork Sliders

INGREDIENTS:

Pork:

  • 3-4 lbs boneless pork shoulder
  • 2-4 tbsp gochujang (Korean chili paste) add more for spicier meat
  • ¼ cup brown sugar
  • ¼ cup hoisin sauce
Gochujang BBQ Sauce:
  • 2-4 tbsp gochujang (Korean chili paste) (more to make more spicy)
  • ½ cup ketchup
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 4 cloves garlic, minced
Quick Pickled Vegetables:
  • 2 tsp granulated sugar
  • ¼ cup rice wine vinegar
  • ½ medium cucumber, thinly sliced
  • 1 medium carrot, thinly sliced
  • 2 medium celery stalks, thinly sliced, including leaves

Sliders:

  • 16 slider buns
  • 2 tbsp chopped cilantro
DIRECTIONS:
Pork:
  1. Mix gochujang, brown sugar and hoisin sauce together in a small bowl and rub over pork shoulder.
  2. Place in slow cooker and add 1/2 cup water. Cook on low for 7-8 hrs or high for 3-4 hrs.
Gochujang BBQ Sauce:
  1. Whisk all ingredients together (gochujang, vinegar, brown sugar, soy sauce, honey and garlic) in a small sauce pan. Heat over medium and bring to a simmer, reduce heat and simmer on low for 10-15 minutes until flavors blend. Remove from heat and allow to cool.
Pickled Vegetables:
  1. In a bowl mix together sugar and vinegar. Add vegetables and toss. Cover and chill until meat is ready.
Assembly:
  1. Mix half the BBQ sauce with pulled pork and serve with buns, quick pickled vegetables, reserved BBQ sauce, and chopped cilantro (if using).
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of My Kitchen Love.
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Pomar Junction Vineyard Roussanne

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MARCH WINE CLUB:Rich WineStyles

Pomar-Junction-Roussanne-bottlePomar Junction Vineyard & Winery Roussanne Paso Robles, California

RICH WINE STYLE
This Roussanne presents a pleasant and surprising mouth-feel full of lush tropical fruit and bright pepperiness. It pairs well with buttery sauces filled with slow cooked vegetables or rich shellfish like scallop, crab, and lobster.

Varietal: 100% Roussanne Analysis: 14.7% alcohol / volume pH: 3.51 TA: 6.9 g/L Residual Sugar: 0.5 Appellation: El Pomar District AVA, California Vineyards: 100% Creston Ridge Vineyard in Paso Robles, California Aging: 4 months Cooperage: Neutral Oak Cases: 184 Accolades:

  • Best of Class/Double Gold: California Mid State Fair Wine Competition
  • Silver: Orange County Fair Wine Competition
About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…

Lobster-Pasta-white-wine-garlic-breadLobster Pasta

INGREDIENTS:
  • 8 ounces dry pappardelle pasta
  • 4 lobster tails, with the meat removed and shells discarded **
  • 1 cup (2 sticks) unsalted butter
  • 3 garlic cloves, minced
  • ½ teaspoon paprika
  • ¼ cup grated parmesan
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1-2 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley
DIRECTIONS:
  1. In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
  2. Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
  3. Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
  4. Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
  5. Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
  6. Garnish with parsley just before serving.
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of Urban Bliss Life.
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March Wine Club Pairing Recipe

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MARCH WINE CLUB:Mellow style logo

Pomar-Junction-Reserve-Pinot-Noir-bottlePomar Junction Vineyard & Winery Reserve Pinot Noir Santa Maria Valley, California

MELLOW WINE STYLE
Aromatic with bright raspberries, eucalyptus, and unique minerality. Flavors of tart berries, wild apples, and intense allspice lead to a lingering finish of dark chocolate and spicy Saigon cinnamon.

Varietal: 100% Pinot Noir Analysis: 14.75% alcohol / volume pH: 3.53 Residual Sugar: 0.35 Appellation: Santa Maria Valley AVA, California Vineyards: Garey Ranch Vineyard in Los Alamos, CA Aging: 20 months Cooperage: 30% new French oak Accolades: 2022 San Francisco Chronicle Wine Competition – Bronze

The Merrill Family portrait

The Merrill Family

About Pomar Junction Vineyard and Winery: Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
Try this wine with the following recipe…

roasted-garlic-chicken-blogEasy Roasted Garlic Butter Chicken

INGREDIENTS:
  • 2 3/4 oz. unsalted butter, room temperature
  • 1 ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper, plus extra to serve
  • 1 tbsp freshly minced garlic
  • 1 tbsp honey
  • 2 tsp thyme leaves, plus extra to garnish (see note 1 for substitutions)
  • 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (5 chicken thighs)
  • ½ cup (125 ml) chicken stock
  • freezer-friendly mashed potatoes
  • steamed asparagus or greens of choice
DIRECTIONS:
  1. Preheat the oven to 400°F.
  2. Combine the butter, salt, black pepper, garlic, honey and thyme in a small bowl.
  3. Arrange the chicken thighs on a baking tray with sides, skin-side up.
  4. Spread the butter mixture all over the chicken using your hands, focusing mainly on the skin. Pour the chicken stock around the seasoned chicken (this will protect the marinade from burning and leave a delicious sauce in the base of the tray).
  5. Roast for 55–60 minutes until golden and cooked through, basting once halfway.
  6. Serve with mashed potatoes and steamed asparagus and drizzle with the tray juices. Garnish with extra thyme sprigs and add a little extra black pepper to finish.
Information & Photos © Pomar Junction – All Rights Reserved. © Recipe courtesy of Simple Home Edit.
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 >
 

Renacer Punto Final Cabernet Sauvignon

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Bold wine Style logoHeart-Puton-final-organic-cabernet-bottleBodega Renacer
Punto Final
Cabernet Sauvignon Organic
Mendoza, Argentina

BOLD WINE STYLE

Intense ruby red color with violet and black highlights. Aromas of ripe cherries, currants and ripe plums complemented by roasted bell pepper and sweet spices (paprika, pepper). Noticeable fresh plum and cherry flavors. Sweet entry with ripe tannins, balanced with good acidity; elegant, persistent on the palate and long finish.

Varietal: 90% Cabernet Sauvignon, 10% Cabernet Franc
Analysis: 13.6% alcohol / volume
pH: 3.73
Total Acidity: 5.32 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From two blocks of the “Renacer” estate in Perdriel – Luján de Cuyo (950 m.a.s.l. – silt loam soils).
Vineyards:With yields of less than 8 tons per hectare.
Harvest: Hand-picked in 17 kg. at the beginning of April
Selection: Double manual selection of clusters and berries
Maceration: Cold for 3 days at 46.4ºF
Alcoholic Fermentation: Carried out with selected indigenous yeasts for 10 days in stainless steel tanks at controlled temperatures between 77ºF and 80.6ºF
Malolactic Fermentation: In stainless steel tanks
Aging: Young profile without contact with oak
Food Pairing: Lean red meats, grilled vegetables, lamb, cheeses such as brie, camembert, cheddar and parmesan

About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.

Try this wine with the following recipe…

lava-cake-rotated-blogChocolate Lava Cake

INGREDIENTS: 

  • ½ cup unsalted butter (113g)
  • 6 ounces bittersweet chocolate chopped (168g)
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar (50g)
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour

DIRECTIONS:

  1. Preheat the oven to 450°F. Butter and lightly flour 6 (4- to 5-ounce) ramekin dishes and place them on a baking sheet.
  2. Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
  4. Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool in the ramekin dishes for 1 minute.
  5. Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.

Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Preppy Kitchen.

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Renacer Punto Final Reserva Naranjo Orange Chardonnay

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FEBRUARY WINE CLUB:

Rich WineStylesHeart-Punto-Final-Orange-chardonnay-bottleBodega Renacer
Punto Final Reserva
Naranjo Orange Chardonnay
Mendoza, Argentina

RICH WINE STYLE

Golden orange color. The nose presents notes of ripe peach, apricot, ginger, flowers such as camomile. On the palate it has citrus flavors of tangerine peel and pink grapefruit. In addition, aromas of vanilla and bourbon can be found, the result of its brief contact with used barrels. It is vibrant, with fresh acidity and a sweet finish.

Varietal: 100% Chardonnay
Analysis: 12.5% alcohol / volume
pH: 3.3
Total Acidity: 6.5 g/L
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Vineyard Productivity: Yields of less than 8 tons per hectare
Harvest: Manual in 17 kg crates
Vinification: With skins, similar to a red wine fermentation, with selected yeasts in 1000 liter stainless steel tanks, at a maximum temperature of 64.4ºF
Aging: French and American oak barrels of second use
Farming: Vegan and sustainable
Winery: Family owned
Food Pairings: Lamb, pork, chicken, grilled fish, octopus, hummus, baba ghanoush, roasted vegetables and Indian curry

About the Winery:
The name Punto Final refers to the moment when the winemaking team considers that it has achieved its ultimate goal: exceptional, easy-to-drink wines that express the typicity of each varietal in an authentic way. Founded by Patricio Reich, with the collaboration of world-renowned winemaker Alberto Antonini, Bodega Renacer prides itself in bringing consumers the very best wines from South America’s unique terroirs. The winery structure itself is quite impressive, featuring a medieval tower built of rocks with state-of-the-art winemaking equipment. Renacer’s vineyards are located in a unique zone in Mendoza, Argentina, where the soil, altitude, climate and water come together to create the perfect growing environment for Malbec and other varietals. Learn more here.

Try this wine with the following recipe…

apricot-glazed-chicken-dishApricot Glazed Baked Chicken

INGREDIENTS:

  • ¾ cup apricot preserves
  • 1 tablespoon whole grain mustard
  • 2 tablespoons soy sauce or coconut aminos
  • 2 tablespoons melted, unsalted butter
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 pounds boneless skinless chicken breasts (about 4 pieces)

DIRECTIONS:

  1. In a large bowl or baking dish add the apricot preserves, mustard, soy sauce, butter, thyme, salt and pepper and whisk until well combined. Add the chicken and toss until well coated.

Information & Photos © Renacer and Weinbauer – All Rights Reserved.
© Recipe courtesy of Life is But a Dish.

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Learn about our Memberships >

 
 
 

 

 

February Wine Club Pairing Recipe

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FEBRUARY WINE CLUB:

Bold wine Style logoHeart-Punto-Final-Cabernet-Franc-Reserve-bottleBodega Renacer
Punto Final Reserva
Cabernet Franc
Mendoza, Argentina

BOLD WINE STYLE

Intense ruby red color with violet reflections. Its aromas are of sweet spices, black pepper, cloves interwoven with soft notes of eucalyptus with a hint of pepper. As the wine opens, aromas of vanilla and chocolate appear from its aging in oak. The palate has great concentration, intensity and sweet impact, with ripe black fruit flavors and a distinctive caramel macchiato note. Soft, round tannins with good acidity and a long, lingering finish.

Varietal: Cabernet Franc
Analysis: 14.1% alcohol / volume
pH: 3.7
Total Acidity: 5.5 g/L
Appellation: Luján de Cuyo, Mendoza, Argentina
Grapes: From Vista Flores (1300 m.a.s.l. – calcareous and stony soils) and Perdriel – Luján de Cuyo (950 m.a.s.l. – loam soils).
Vineyards: More than 15 years old with yields of less than 8 tons per hectare
Selection: Double manual selection of clusters and berries
Maceration: For 2 days at 46.4°F
Alcoholic Fermentation: With indigenous yeasts for 12 days in stainless steel tanks at temperatures between 71.6 and 75.2°F
Malolactic Fermentation: In stainless steel tanks
Aging: In French oak barrels for 12 months
Critical Acclaims: 90 pts James Suckling 2019; 91 pts James Suckling 2017; Silver Medal 90 pts Decanter 2017; 91 pts Decanter 2014: 91 pts Robert Parker 2011

About the Winery:
Nestled in Luján de Cuyo—one of Mendoza’s premier regions for producing premium wines—Bodega Renacer was purposefully designed to craft high-end wines. Founded by Patricio Reich, a wine industry veteran since the late 1980s, his journey began as a partner and managing director at Viña San Pedro in Chile. Over time, his passion for winemaking deepened, inspiring him and his family to launch a new venture focused on creating exceptional wines. Established in 2003 at the base of the Andes Mountains, the winery features Tuscan-inspired architecture, pergolas, and Italian-style gardens—a tribute to its family heritage and a warm invitation to visitors. Bodega Renacer is driven by their key principles: a relentless pursuit of quality, a commitment to innovation, a strong family spirit, sustainability, and a dedication to specializing in Malbecs and Cabernets. Learn more here.

Try this wine with the following recipe…

pasta_valentine-blogAuthentic Cacio e Pepe (classic Roman dish)

INGREDIENTS:

  • 1 lb. of dried spaghetti
  • 8 ounces of finely shredded Pecorino Romano cheese
  • 1 teaspoon of black pepper roughly ground
  • salt to taste

DIRECTIONS:

  1. Set timer, bring a large pot of salted water to boil and add the Spaghetti.
  2. Add pepper to a large sauté pan and slowly heat until you can smell the pepper.
  3. To prevent burning, add a ladle (or two) of the pasta water and let it lightly boil. Make sure the pan doesn’t go dry and burn the pepper.
  4. Add the cheese and a couple of ladles of boiling water to a bowl and mix it until it is creamy like a paste.
  5. When the Spaghetti is cooked, add it to the sauté pan with the water and pepper. Quickly stir the pasta and try to develop a sauce from the pepper and starchy pasta water.
  6. After two minutes of stirring, take off the heat and continue to stir while letting the pasta and pan cool a little, for about a minute.
  7. Add the cheese mixture while the pasta is off the heat. Stir vigorously and mix the cheese throughout the pasta.
  8. Put the pasta and cheese mixture back on a low flame and continue to stir it. If the sauce gets too dry, and one more ladle of pasta water to loosen up the mixture.
  9. Once everything is well mixed and creamy, serve immediately. When it is in the serving bowl, top with a little bit of fresh ground pepper and some more cheese.

Information & Photos © Bodega Renacer – All Rights Reserved.
© Recipe courtesy of Saturdays in Rome.

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!

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Calyptra Mosaiko Pinot Noir

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JANUARY WINE CLUB:

Mellow style logomosaiko pinot noir wine bottleCalyptra Vineyards & Winery
Mosaiko Pinot Noir
Alto Cachapoal, Chile

MELLOW WINE STYLE

Ruby color with violet reflections. The nose with aromas of fresh cherries and plums, forest fruits, a touch of black currant, herbs and a mineral finish. The palate is fresh, with round, soft tannins and good acidity. Juicy and fruity with varietal expression. An elegant, fresh Pinot Noir with mineral character.

Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Appellation: Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes in a ravine in the Andean foothills of the Cachapoal valley. The grapes are hand-harvested into 12-kg boxes. Mosaiko Pinot Noir is aged in stainless steel tanks for six months. Then it is bottled and it will spend at least six more months before it is released to market.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Try this wine with the following recipe…

baked-salmon-blogBalsamic Black Pepper Cherry Glazed Salmon

INGREDIENTS: 

  • 1 cup deep red cherries, pitted and sliced into quarters
  • ⅓ cup brown sugar
  • ¼ cup balsamic vinegar
  • ½ teaspoon coarse salt
  • ½ teaspoon coarse ground black pepper
  • 1 tablespoon red wine vinegar
  • ¼ cup dry white wine
  • 6 salmon fillets (about 4 ounces each)

DIRECTIONS:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a non-stick mat.
  2. Place the cherries, brown sugar, balsamic vinegar, salt, pepper, vinegar, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar.
  3. Reduce the heat to a simmer and cook for 5-7 minutes, or until sauce has reduced and is thick enough to coat the back of a spoon. Remove from heat.
  4. Lay the salmon fillets out on the prepared baking sheet, spacing them about 2″ from each other.
  5. Portion out about 2 tablespoons of the glaze into a separate cup (to avoid cross contamination or glaze touching raw fish and cooked fish) and brush the glaze on to the salmon fillets, coating each one thoroughly.
  6. Bake on the top rack of the preheated oven for 8-12 minutes, or until the fish flakes easily with a fork. Take care to not overcook. Remove from the oven. Move fish to a serving platter and spoon the remaining glaze generously over the fish.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of The Kitchen McCabe.

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Calyptra Mosaiko Sauvignon Blanc

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JANUARY WINE CLUB:

Calyptra_Bottle_SB_MosaikoCalyptra Vineyards & WineryCrisp Wine Style
Mosaiko Sauvignon Blanc
Alto Cachapoal, Chile

CRISP WINE STYLE

Mild yellow in color, this wine has a fresh nose with citrus and floral notes of lime, green pear and white flowers. The palate is juicy with vibrant acidity. It has a great volume and a long aftertaste, with a fresh and elegant finish.

Varietal: 100% Sauvignon Blanc
Analysis: 13% alcohol / volume
Appellation: DO Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes, immersed in the Alto Cachapoal Valley. Hand-harvested in 12 kg boxes, Mosaiko Sauvignon Blanc is born from a combination of Sauvignon Blanc quarters, each contributing its own expression. Once in the winery and after a selection of clusters and destemming, they take the grapes to the press, where they do a soft press, to obtain the must. Alcoholic fermentation is carried out in stainless steel tanks at low temperatures, between 57.2ºF and 60.8ºF, over an average period of 20 days. Malolactic fermentation is not carried out. It is aged for six months in stainless steel tanks with its own lees. Once bottled, the wine is aged for a minimum of six months in bottle prior to release.

ABOUT CALYPTRA VINEYARDS & WINERY:
In 1989, Dr. Jose Miguel Zarhi Troy, a plastic surgeon and wine enthusiast, initiated a vineyard project by planting the first Chardonnay vines on his property in the Alto Cachapoal Valley. Over time, his passion project expanded to include various vine varieties and a winery, producing some of Chile’s top-tier wines. In 2018, Dr. Zarhi extended the Calyptra Winery venture by partnering with Lic. Fernando Rodriguez Merino, an IT businessman from Argentina who is deeply involved in the wine, hospitality, and gastronomic industry since 2007. This collaboration led to the acquisition of a plot in Los Árboles de Villegas en Tunuyán, a prime wine-growing region in the Uco Valley at 1,250 meters above sea level. Learn more here.

Try this wine with the following recipe…

arugula-salad-stacked-blogGoat Cheese Salad with Arugula

INGREDIENTS:

Garlic Butter Croutons

  • 2 Tablespoons salted butter
  • 1 clove garlic pressed
  • 2 cups ¾ inch stale bread pieces about 3 ounces

Honey Balsamic Vinaigrette

  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic pressed
  • ¼ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper

Salad

  • 6-7 pieces bacon
  • 5 ounces plain goat cheese (chévre)
  • 7 ounces arugula
  • 2/3 cup sliced strawberries
  • ½ cup candied pecans
  • 1/3 cup dried sweetened or unsweetened cranberries
  • 1/3 cup diced red onion

DIRECTIONS:

  1. Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.
  2. Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.
  3. Place the bread pieces on a baking sheet lined with parchment paper in a single layer.
  4. Bake for 10-12 minutes, tossing halfway through. Set aside to cool.
  5. In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.
  6. Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.
  7. Use a fork to crumble the log of goat cheese into large pieces.
  8. Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of Bites with Bri.

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