Tag Archives: wine recipe

January Wine Club Pairing Recipe

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JANUARY WINE CLUB:

Bold wine Style logoCalyptra_Mosaiko-Cabernet-Sauvignon-2023-tech_sheetCalyptra Vineyards & Winery
Mosaiko Cabernet Sauvignon
Alto Cachapoal, Chile

BOLD WINE STYLE

Violet-ruby in color. The nose reveals fresh red and black fruit aromas like cherries, plums and fruits of the forest, along with a floral hint. In the mouth, this wine is juicy with smooth tannins and medium body. The finish is well-balanced and presents notes of sweet red fruit. This wine is very approachable and a great option for sharing.

Varietal: 100% Cabernet Sauvignon
Analysis: 14% alcohol / volume
Appellation: DO Alto Cachapoal Valley, Chile
Vineyards: Estate grown and bottled
Winemaker: Emiliano Dominguez Battochia

WINEMAKING:
Made with estate grown grapes from a ravine in the Andean foothills of the Cachapoal Valley. The grapes were hand-harvested into 12-kg boxes. Following cluster selection, they were destemmed and fell directly into the stainless steel tank without the use of pumps. A 3-day pre-fermentative maceration was followed by alcoholic fermentation for 10 days at a temperature of between 64.4ºF and 68ºF.  Ninety percent of the wine remains in stainless steel for the malolactic fermentation, while the other 10% is racked into third-use French oak barrels. The wine is aged for at least six months and then bottle-aged for a further six months prior to release. 

Mosaiko is a blend from blocks of Cabernet Sauvignon, with each contributing different characteristics to achieve a youthful wine that is characteristic of the region.

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…

portobello-mushroomsGrilled Portobello Steaks with Chimichurri and Onion Strings

INGREDIENTS:

Chimichurri (makes 1 cup)

  • 2 tablespoon finely chopped shallots
  • ½ cup finely chopped packed flat leaf parsley
  • 4 garlic cloves, minced
  • 1 tablespoon finely chopped fresh oregano (or 2 teaspoon dried oregano)
  • 2 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • ⅓ cup olive oil
  • 1 to 2 teaspoon spicy red chili such as bird’s eye chili, finely minced or red chili flakes (to taste)
  • sea salt and ground black pepper, to taste

Grilled Portobello Steaks

  • 6 portobello mushroom caps
  • ½ cup vegetable oil
  • 2 tablespoon low-sodium soy sauce or tamari
  • 2 teaspoon liquid smoke

Mushroom “Steak” Spice

  • 2 tablespoon mustard seed, slightly crushed in mortar & pestle
  • 2 tablespoon granulated garlic
  • 2 tablespoon dill weed
  • 2 tablespoon brown sugar
  • 2 teaspoon kosher salt
  • 2 teaspoon dried minced onion flakes
  • 2 teaspoon dried minced garlic flakes
  • 2 teaspoon whole black peppercorns, crushed in mortar & pestle (or ground black pepper)

DIRECTIONS:

  1. Make the chimichurri by combining all the ingredients in a bowl. Refrigerate while you prepare the portobello steaks and onion strings. Don’t make this too far in advance as it will brown.
  2. Trim the stems from the mushroom caps.
  3. In a small bowl combine vegetable oil, low-sodium soy sauce, and liquid smoke.
  4. Combine all of the mushroom steak spices in a separate bowl big enough to fit the mushroom caps.
  5. Brush the oil mixture over each portobello mushroom on each side. Then coat both sides in the steak spice covering it thoroughly. Repeat with remaining mushrooms. Place them on a baking sheet or platter.
  6. Heat a cast iron grill pan over medium-high heat. When hot, place 2 to 3 mushrooms top down and grill for 2 minutes. Turn the mushrooms slightly about 45 degrees to get cross hatched grill marks. Grill for another 2 minutes. Flip and grill the underside of the mushroom for 2 minutes. Turn the mushrooms slightly and cook for another 2 minutes. Set aside to let the mushrooms rest.
  7. If you have another cast iron, you can place it on top of the mushrooms while grilling to help press the moisture out. See the recipe from Hot for Food for further instructions.

Information & Photos © Calyptra Vineyards & Winery – All Rights Reserved.
© Recipe courtesy of Hot for Food by Lauren Toyota.

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Château Grézan Louis Blanc Villa d’Amandine

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DECEMBER WINE CLUB:

Villa-Amandine-Rouge_Bottle_bowMellow style logoChâteau Grézan
Louis Blanc Villa d’Amandine
Cabernet Sauvignon, Syrah
IGP Pays d’OC
Languedoc-Roussillon, France

MELLOW WINE STYLE

The richness and intensity of the Cabernet, combined with the finesse and elegance of the Syrah give a velvety purple color and a unique character. The powerful nose, with aromas of blackcurrant buds and dark chocolate, opens onto a full-bodied palate with accents of green pepper, licorice and violets, followed by hints of menthol.

Varietal: 70% Cabernet Sauvignon, 30% Syrah
Analysis: 13.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification/Aging: Total destemming. Traditional fermentation under temperature control. This wine is matured in vats and partly in barrels, bottled at the end of the winter following the harvest. 
Keeping: Drink young
Food Pairing: Ideal companion for an evening with friends over a ribeye steak.

About the Winery:
Nestled in the heart of Faugères, Château Grézan intertwines history and winemaking excellence. Once a Roman villa and later a medieval commandery, the château was reborn in the 19th century as a neo medieval landmark inspired by Viollet-le-Duc’s famed restoration of Carcassonne. The Cros-Pujol family acquired the estate in 1989, continuing a winemaking tradition that began in 1877. Their vineyards, spread across three villages, thrive in shale-rich soils that retain heat for optimal grape maturity. With varieties like Syrah, Grenache, and Viognier, the family employs modern techniques alongside ancestral practices to create Mediterranean wines that balance tradition and innovation, offering a taste of history in every bottle. Learn more here.

Try this wine with the following recipe…

Classic-Shepherds-Pie-blogClassic Shepherd’s Pie

INGREDIENTS:

Meat Filling:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • ½ cup frozen corn kernels

Potato Topping:

  • 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup Parmesan cheese

DIRECTIONS:

Make the Meat Filling:

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400°F.

Make the potato topping:

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole:

  • Pour the meat mixture into a 9 x 9 (or 7 x 11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of The Wholesome Dish.

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Château Grézan Louis Blanc Treille

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DECEMBER WINE CLUB:

Silky styleLouis-Blanc_Treille-white-Bottle-bowChâteau Grézan
Louis Blanc Treille
Vermentino, Grenache Blanc
IGP Pays d’OC
Languedoc-Roussillon, France

SILKY WINE STYLE

This wine is very floral, lively and fresh. The nose successively evokes citrus fruits—lemon and zest—and white flowers. The mouth evolves between mint and fruity notes with a very thrist-quenching mineral finish.

Varietal: 50% Vermentino, 50% Grenache Blanc
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification/Aging: Direct pressing followed by static settling. Fermentation under temperature control. 
Keeping: Drink young
Food Pairing: Seafood and fruit dessert. Will be unanimous around an aperitif.

About the Winery:
Château Grézan is more than a winery—it’s a living history of five generations dedicated to crafting wines that embody Faugères’ unique terroir. Dating back to 1877, the Cros-Pujol family’s journey began with Jules-Anatole Cros and a small Carignan vineyard worked by horse and donkey. The estate, built on ancient Roman and medieval foundations, showcases a neo-medieval architecture inspired by Carcassonne, earning it the name “Petit Carcassonne.” Today, the family combines traditional and innovative methods, from amphora aging to full-barrel fermentation, to produce sustainable wines that reflect the Mediterranean climate and shale-rich soils. With a deep respect for their land, heritage, and customers, Château Grézan offers a remarkable range of wines for every occasion. Learn more here.

Try this wine with the following recipe…

Winter-citrus-pavlova-blogWinter Citrus Pavlova

INGREDIENTS:

  • For the Pavlova:
    • 4 large egg whites, room temperature
    • ¼ teaspoon salt
    • ¼ teaspoon cream of tartar
    • 1 cup granulated sugar

  • For the toppings:

    • 1 ½ cups heavy whipping cream
    • ¼ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 2 blood oranges, peeled with a knife and cut into circles
    • 1 navel orange, peeled with a knife and cut into circles
    • 1 cara cara orange, peeled with a knife and cut into circles
    • 2 tablespoons pistachios, roughly chopped
    • a few tablespoons balsamic glaze (optional)

DIRECTIONS:

  1. Preheat oven to 180°F.
  2. Using a pencil, draw the outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
  3. In a larger bowl, using a mixer on high speed, beat the egg whites until foamy. Add in salt and cream of tartar. Beat on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then continue to beat until hard peaks form.
  4. Spoon the meringue onto the parchment paper and, using the back of a large spoon, push the meringue so it spreads out to the 8-inch circle you outlined with the cake pan. Using the spoon, create a large well in the center of the meringue. The center should be about ½ inch tall and the outside should be about 1 ½ inches.
  5. Bake in the oven for 1 hour and 15 minutes, then turn off heat and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
  6. While the meringue is cooling, whip up the topping. In a stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Spread over the meringue, then top with citrus, pistachios, and balsamic glaze.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of Broma Bakery.

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December Wine Club Pairing Recipe

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DECEMBER WINE CLUB:

Mellow style logoLouis-Blanc_Pergola-Red_Bottle-bowChâteau Grézan
Louis Blanc Pergola
IGP Pays d’OC
Languedoc-Roussillion, France

MELLOW WINE STYLE

The blend of Merlot, Syrah and Carignan blend together to give this wine a beautiful mix of red fruits, cherries and blackcurrant. Delicious, the mouth is very supple, fleshy and greedy.

Varietal: 50% Merlot, 35% Syrah, 15% Carignan
Analysis: 12.5% alcohol / volume
Terroir: Clay and limestone
Appellation: IGP Pays d’OC, Languedoc-Roussillon
Vinification: Total destemming. Traditional fermentation under temperature control. 
Aging: Aged in vats and is bottled at the end of the winter following the harvest.
Keeping: Drink young
Food Pairing: Ideal for an evening with tapas

About the Winery:
The story of Château Grézan and the Cros-Pujol family spans over five generations, beginning in 1877 with Jules-Anatole Cros cultivating Carignan vines with a horse and donkey. Situated in Faugères, the château’s history is rich with Roman origins, medieval transformations, and a neo-medieval revival in the 19th century. Today, it combines ancestral winemaking traditions with modern techniques, producing sustainable wines that express the unique Mediterranean terroir, including AOP Faugères and IGP Pays d’Oc varieties. With shale-rich soils, Mediterranean-mountain climates, and cutting-edge methods like amphora and full-barrel fermentation, the estate crafts wines celebrated for their authenticity, quality, and heritage. Learn more here >

Try this wine with the following recipe…

Bacon-wrapped-dates-blogBacon Wrapped Dates Stuffed with Manchego Cheese

INGREDIENTS:

  • 12 medium sized dates
  • 6 oz Manchego cheese
  • 6 slices bacon
  • 12 tooth picks

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Partially cook 6 slices of bacon, stopping before it becomes crispy.
  3. Chop 6 oz Manchego cheese into 12 small blocks, sized to stuff in dates.
  4. Remove seed from 12 dates.
  5. Stuff dates with Manchego cheese.
  6. Wrap dates with bacons, securing with toothpicks.
  7. Cook in oven for 10 minutes or until bacon becomes fully crispy.
  8. Serve with or without toothpicks.

Information & Photos © Château Grézan – All Rights Reserved.
© Recipe courtesy of A Fork’s Tale.

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Pomar Junction Vineyard Cabernet Sauvignon Reserve

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NOVEMBER WINE CLUB:

Bold wine Style logoPomar-Junction-Reserve-bottlePomar Junction Vineyard & Winery
Cabernet Sauvignon Reserve
Paso Robles, California

BOLD WINE STYLE

This Reserve Cabernet Sauvignon is a hand selection of three outstanding barrels from the Merrill’s Family estate vineyard. These barrels showed exceptional ripe blackberry and currant flavors and extraordinary mouth-feel. Two years in French Oak contributed to giving this wine excellent aging potential.

Varietal: 100% Cabernet Sauvignon
Analysis: 13.8% alcohol / volume
pH: 3.77
TA: 0.063 g/l
RS: 0.33%
Appellation: El Pomar District AVA, Paso Robles, California
Vineyard: Pomar Junction
Aging: 21 months
Cooperage: 35% new French oak
Winemaker: Jim Shumate

Winemaker Notes:
Made entirely from estate grown grapes, this Cabernet was handpicked from personally selected acres grown on extraordinary hillsides with limestone Linne Colado soils. The cool Templeton Gap breezes moderate summer temperatures producing extremely dark-colored yet smooth, elegant wines.

About the Winery:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.

Try this wine with the following recipe…

Beef-Wellington-bites-blogBeef Wellington Bites

INGREDIENTS:

  • For the Beef Pieces:
    • 1 pound beef tenderloin
    • ½ teaspoon salt
    • ¼ teaspoon black pepper (or to taste)
    • 1 tablespoon olive oil
  • For the Mushroom Filling:
    • 1 tablespoon olive oil
    • ½ onion, minced
    • 2 cups finely chopped button mushrooms
    • 1 tablespoon regular soy sauce
    • black pepper, a generous pinch
    • 1 teaspoon dried oregano
    • ½ cup pitted black olives
  • For Beef Wellington Bites:
    • 1 pound puff pastry
    • mustard, to taste
    • 1 small egg, beaten

DIRECTIONS:

  1. Cut beef into 1-inch pieces and season with salt and black pepper.
  2. Heat oil in a skillet/frying pan and brown half of the beef pieces on high heat on all sides, about 1-2 minutes max! Transfer onto a plate lined with a paper kitchen towel and repeat with the other half. Set aside.
  3. Preheat oven to 400° Fahrenheit.
  4. Meanwhile: In the same skillet, heat a little oil, add minced onion and sliced mushrooms, and sauté for 10 minutes on medium-low heat, stirring occasionally. Add soy sauce, oregano, black pepper and stir well.
  5. Transfer the mixture to a food processor and add olives (make sure there are no pits in them). Process until smooth-ish.
  6. Unfold/unroll puff pastry sheet and cut it into about 3 – 3½ inch squares. Spread some mustard in the center of each square, then spread some mushroom mixture over.
  7. Top with a piece of beef. Grab 2 opposite tips of the pastry and fold them over the beef. Repeat with the other two corners/tips. Make sure to press down the corners so they don’t open during cooking.
  8. Transfer the parcel onto a baking tray lined with baking parchment. Repeat with the rest of them. Brush them with beaten egg.
  9. Bake in a preheated oven at 400º Fahrenheit for 10-15 minutes or until the pastry is puffed and golden brown.
  10. Best served warm with a dipping sauce of your choice.

Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Appetizer Addiction.

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Pomar Junction Vineyard Cotes de Pomar Blanc

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NOVEMBER WINE CLUB:

Rich WineStylesPomar-Junction-Cotes-de-Pomar-Blanc-bottlePomar Junction Vineyard & Winery
Côtes de Pomar Blanc
Paso Robles, California

RICH WINE STYLE

Drawing Viognier and Grenache Blanc from their estate vineyard, with the addition of Roussanne from the Creston Ridge Vineyard, allowed the Merrill family to create a wine reminiscent of a white Côtes du Rhône. A complex tropical palate is woven together with lively acidity and spiciness.

Varietal: 40% Roussanne, 40% Grenache Blanc, 20% Viognier
Analysis: 13.4% alcohol / volume
pH: 3.41
TA: 6.6%
RS: .10%
Appellation: El Pomar District AVA, Paso Robles, California
Vineyards: Pomar Junction, Creston Ridge
Aging: 4 months
Cooperage: Neutral Oak
Cases: 225 cases
Winemaker: Jim Shumate
Food Pairing: Exciting pairings for this wine include exotic cheeses with white truffle oil, vegetables in a cream sauce, or succulent and spiced fish or chicken.

About the Winery:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.

Try this wine with the following recipe…

Truffle-Potato-Gratin-blogTruffle Potato Gratin

INGREDIENTS:

  • 2 lb. Yukon Gold potatoes
  • kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white truffle oil, plus more for drizzling
  • 1 yellow onion, diced
  • 1 ½ cups heavy cream
  • 1 cup shredded Gruyère cheese
  • ½ cup crème fraîche
  • finely chopped fresh thyme for garnish (optional)

DIRECTIONS:

  1. Preheat an oven to 400°F. Butter a gratin dish or 9-inch square baking dish.
  2. Using a mandoline or a very sharp knife, cut the potatoes into slices about 1/8 inch thick. Arrange the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper.
  3. In a saucepan over medium heat, warm the olive oil and truffle oil. Add the onion to the pan and sauté until tender, about 4 minutes. Add the cream and bring to a simmer. Simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in ¾ cup of the cheese and cook, stirring, until melted. Remove the mixture from the heat and stir in the crème fraîche. Season with salt and pepper.
  4. Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining ¼ cup cheese evenly on top. Bake until the mixture is golden brown and bubbly and the potatoes are tender when pierced with a sharp knife, about 1 hour. Let the gratin rest for about 15 minutes. Drizzle lightly with more truffle oil, garnish with thyme and serve immediately. Serves 6 to 8.

Information & Photos © Pomar Junction Vineyard & Winery – All Rights Reserved.
© Recipe courtesy of Williams Sonoma.

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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November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Bold wine Style logoPomar-Junction-GSM-bottlePomar Junction Vineyard & Winery
GSM The Crossing
Paso Robles, California

BOLD WINE STYLE

A classic Rhône blend and excellent food-pairing wine, this GSM has a floral nose with hints of black currant, black cherry, blueberry and a hint of leather and tobacco. A savory mouthfeel is supported by flavors of red and black fruits, sweet spices, with a finish of supple tannin.

Varietal: 46% Syrah, 27% Grenache, 27% Mourvèdre
Analysis: 14% alcohol / volume
pH: 3.60
RS: .35%
Aging: 19 months
Cooperage: 30% new French oak
Cases: 247
Winemaker: Jim Shumate
Food Pairing: Pairs well with tomatoes, garlic, and either game or domestic meats like duck, lamb, or beef.

Vineyards:
Pomar Junction Vineyards has a unique terroir, as their limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce their outstanding wines.  The El Pomar District is at the center of the greater Paso Robles AVA. Its name is derived from “pomum”, latin for edible fruit and commonly referred to as  “orchard” in Spanish.   As early as 1886, nut orchards were the most common in the area and by 1968 there were over 1300 acres of almonds and 36 acres of walnuts.  Today, many of the aged orchards are being replaced by vineyards. Learn more >

About the Winemaker:
A Southern California native, Jim Shumate now lives in Paso Robles with his wife and children. He graduated from Cal Poly with a degree in Enology, and eventually developed and managed the Cal Poly pilot winery that opened in 2008. In the early stages of his career, he was greatly influenced by legendary winemaker, Chuck Ortman. Jim became Senior Lab & Barrel Technician, Cellar Master and Consulting Winemaker at a few different wineries before accepted the position of Winemaker at Pomar Junction in July of 2011.  Read more >

About the 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 Merrill and his wife Marsha, 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…

Slow-roasted-tomato-bruschetta-blogSlow-Roasted Cherry Tomato Bruschetta

INGREDIENTS:

  • 1 ½ pounds cherry tomatoes (about 4 cups)
  • 6 medium garlic cloves
  • 5 thyme sprigs
  • 1 teaspoon fennel seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon sherry vinegar, ¾ cup extra-virgin olive oil, divided
  • ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
  • 4 ounces goat cheese log, softened
  • small fresh basil leaves

DIRECTIONS:

  1. Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and ¼ cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.

  2. Meanwhile, place baguette slices in a shallow baking pan, and drizzle with ¼ cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining ¼ cup oil, and sprinkle with basil leaves.

Information & Photos © Pomar Junction – All Rights Reserved.
© Recipe courtesy of Southern Living.

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Black Elephant Vintners Three Men in a Tub with a Rubber Duck Red Blend

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OCTOBER WINE CLUB:

Mellow style logoBlack-Elephant-three-men-in-tub-bottleBlack Elephant Vintners
Three Men in a Tub with a Rubber Duck
Red Blend
Western Cape, South Africa

MELLOW WINE STYLE

Old world meets new in this trio of classic varieties. Cabernet Sauvignon (55%), Merlot (43%), and Mourvèdre (2%) sourced from the coastal region of the South African wine-lands seamlessly blends to create this playful blend called Three Men in a Tub with a Rubber Duck.  Crafted by a passionate team led by the three men in the tub: Kevin Swart, Raymond Ndlovu and Jacques Wentzel (winemaker and viticulturist).

Varietal: 55% Cabernet Sauvignon, 43% Merlot and 2% Mourvèdre
Analysis: 13.17% alcohol / volume
Extract: 30.4 g/l
pH: 3.66
TA: 5.1 g/l
VA: 0.54 g/l
FSO2: 45 mg/l
TSO2: 96 mg/l
RS: 1.7 g/l
Appellation: Western Cape, South Africa
Harvest: Mid-February to End-March
Maturation: The wine was matured in French oak barrels for 19 months

Source of Grapes: The fruit for their Three Men in a Tub with a Rubber Duck was sourced from various vineyard sites around the Western Cape of South Africa. Each site contributes a different flavor profile to the final blend as it grows on diverse soil types and slopes. Each vineyard is handled separately to capture its unique personality.

© Black Elephant Vintners & Co.Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.

About the winery:
Black Elephant Vintners & Co. redefines winemaking in Franschhoek by fusing the region’s heritage with modern innovation. They aim to inject creativity and fun into a traditionally serious industry, crafting wines that reflect the unique character of the Franschhoek Valley. Their rebellious approach calls for dreamers and non-conformists to join their movement, celebrating wine as a vibrant and expressive art form. Click here to learn more.

Try this wine with the following recipe…

pumpkin-risottoPumpkin Risotto

INGREDIENTS:

Toasted Hazelnuts & Crispy Sage

  • 2 tablespoons unsalted butter divided
  • 12 fresh sage leaves
  • ½ cup dry roasted unsalted hazelnuts roughly chopped

Pumpkin Risotto

  • 2 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup arborio rice
  • ½ cup white cooking wine optional
  • 4 cups vegetable stock substitute chicken stock or water
  • 1 tablespoon fresh sage minced
  • ½ teaspoon nutmeg
  • 1 cup pumpkin puree
  • ½ cup Parmesan cheese

DIRECTIONS:

Toasted Hazelnuts & Crispy Sage

  • The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto.
  • In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
  • In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Pumpkin Risotto

  • In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.
  • In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave). Remove from the heat and set aside.
  • Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
  • Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
  • Then stir in the pumpkin puree and Parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
  • Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Barley and Sage.

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Black Elephant Vintners Rebels of the Vine Chenin Blanc

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OCTOBER WINE CLUB:

Crisp Wine StyleRebels-of-the-Vine-Chenin-BlancBlack Elephant Vintners
Rebels of the Vine
Chenin Blanc
Swartland, South Africa

CRISP WINE STYLE

This is a refined offering with aromas of tropical fruit and green apple. Its good minerality leads to a fleshy and fresh finish.

Varietal: 100% Chenin Blanc
Analysis: 13% alcohol / volume
pH: 3.44
TA: 5.6 g/L
RS: 2.5 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2025
Harvest yield: 6.5 tons per ha.
Food Pairing: Makes a fine partner for light fare such as fish, shellfish, white meat and salads, but is equally delightful by the glass.

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: The grapes are sourced from dry-land farmed bush-vine Swartland Chenin Blanc. Dry-land conditions naturally limit crop yields and produce riper berries with balanced acidity when picked at optimum ripeness.

In the cellar: No oak or commercial yeast was used during the fermentation in stainless steel tanks. The wine was left on the lees for as long as possible to enhance richness on the palate.

The vintage: This vintage followed a normal to good winter. Harvest started late due to cool spring and early summer conditions but commenced briskly after some nasty heatwaves.

About the winery:
Rooted in Franschhoek, Black Elephant Vintners & Co. is a winery dedicated to breaking traditional winemaking rules. Their diverse portfolio of wines captures the spirit of creativity, blending serious winemaking with an element of fun. Known for pushing the boundaries, they embrace innovation while paying homage to the region’s rich history, inviting those who love exploration to join them on their journey. Click here to learn more.

Try this wine with the following recipe…

apple-chicken-saladApple Salad

INGREDIENTS:

Salad

  • 8 cups fresh mixed greens lettuce
  • 1 large apple such as Pink Lady or Honeycrisp
  • 1 large pear
  • 2 ½ cups shredded seasoned rotisserie chicken
  • ½ cup dried tart cherries or dried cranberries
  • ½ cup candied pecans coarsely chopped
  • ½ cup crumbled goat cheese or feta or gorgonzola cheese

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon-style mustard

DIRECTIONS:

  1. Place salad greens in a large bowl. Core and thinly slice apples and pears (peel if desired). Chop the chicken and add to greens. Add dried cherries.
  2. Combine all dressing ingredients in a mason jar and shake to combine. Taste and adjust to personal preferences.
  3. Toss salad with 80% of dressing, then add chopped candied pecans. Top with crumbled cheese, drizzle remaining dressing, sprinkle sea salt if desired, and serve immediately.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Chelsea’s Messy Apron.

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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Bold wine Style logoRebels-of-the-Vine-Syrah-bottleBlack Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa

BOLD WINE STYLE

This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.

Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.

In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.

The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.

About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.

Try this wine with the following recipe…

beef-ragu-pastaPappardelle with a Slow-Cooked Beef Ragu

INGREDIENTS:

Ragu:

  • 12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
  • 1 tbsp salt
  • black pepper
  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled 
  • 1 cup red wine, full bodied, or sub with beef broth/stock
  • 1 ½ cups water
  • ¾ tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

To Serve (not all sauce is used):

  • 1 lb. dried pappardelle, or other pasta of choice
  • freshly grated parmesan cheese or Parmigiano Reggiano
  • fresh parsley, finely chopped (optional)

DIRECTIONS:

  1. Pat beef dry and sprinkle with salt and pepper
  2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
  3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  5. Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
  6. Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
  7. Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
  8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).

To Serve:

  1. Bring a very large pot of water with 1 tbsp of salt to the boil.
  2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  3. Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
  4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  5. Add ¾ cup of pasta water into the fry pan.
  6. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
  7. Yell for your family to sit down at the dinner table because you need to serve it immediately.
  8. Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.

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