Tag Archives: wine recipe

April Wine Club Pairing Recipe

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ArrosticiniArrosticini (skewers)

INGREDIENTS:

  • 1.5 lbs. diced lamb
  • 3 tbsp. olive oil
  • 4 rosemary sprigs
  • sea salt
  • freshly ground black pepper

DIRECTIONS:

  1. Combine the lamb, oil and seasoning and rosemary in a bowl, turning over with your hands. Leave to marinate for 1 hour.
  2. Thread the lamb onto skewers (if using wood skewers soak them in water first, 10-30 minutes, so not to catch fire), and grill on the barbecue for about 5–10 mins until cooked and browned.

© Recipe courtesy of The Nosey Chef.

APRIL WINE CLUB:

Bold wine Style logoMagnolia_Montepulciano-flowerTenuta Talamonti
Magnolia
Montepulciano d’Abruzzo DOC
Abruzzo, Italy

BOLD WINE STYLE

This classic wine has an intense bouquet of ripe black fruit. Rich in fruit, lively, finely framed by oak spices. Ruby-red with violet undertones.

Analysis: 13.5% alcohol / volume
Varietal: 100% Montepulciano
Appellation: Abruzzo DOC, Italy
Residual sugar: 4 g/L
Recommended Pairings: Arrosticini, Porchetta, Hamburgers

PRODUCTION METHOD:
The 6-month aging in large French oak barrels ensures soft tannins and elegance to create a plush classic red that Italians enjoy.

ABOUT TENUTA TALAMONTI:
Nestled in the picturesque Abruzzo region of Italy, Tenuta Talamonti Winery epitomizes the essence of Italian winemaking tradition. With a rich heritage dating back generations, this family-owned estate cultivates premium grapes in the pristine Teramo hills, producing exquisite wines celebrated worldwide. Meticulously crafted using sustainable practices, each bottle reflects a harmonious blend of innovation and respect for the land. From their renowned Montepulciano d’Abruzzo to elegant Trebbiano and beyond, Tenuta Talamonti wines embody the terroir’s unique character, offering aficionados an unforgettable journey through the flavors and aromas of Italy’s vibrant viticultural landscape. Learn more here.

Information, Video & Photos © Tenuta Talamonti – All Rights Reserved.

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Maison Ventenac Pierre

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Caramelized-Onion-Asiago-Roast-Beef-Sliders-9-of-14

Photo © Yellow Bliss Road

Caramelized Onion & Asiago Beef Sliders

INGREDIENTS:

  • 2 tablespoons Chef Shamy French Onion Butter
  • 1 large yellow onion
  • 12 slider buns mini burger buns
  • 1 pound deli sliced roast beef, the more rare, the better
  • ½ cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup  fresh Asiago cheese shredded

Topping:

  • 3 tablespoons Chef Shamy French Onion Butter melted
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon finely shredded Asiago cheese

DIRECTIONS:

  1. Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium-low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *If the onions start to become dry or burnt, add 1-2 tablespoons of water to the skillet (I had to do this twice). You can also try turning down the heat a bit.
  2. Preheat oven to 350°F.
  3. Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don’t want it soaking into the slider buns and making them mushy).
  4. Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13 x 9-inch baking dish.
  5. Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
  6. Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
  7. Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.

© Recipe and Photo courtesy of Yellow Bliss Road. All rights reserved.

MARCH WINE CLUB:

Mellow style logoVentenac_Pierre_wine-bottleMaison Ventenac
Pierre.
Cabernet Sauvignon, Cabernet Franc
Pays d’Oc IGP, France

MELLOW WINE STYLE

Aromas of ripe pepper and blackcurrant. Roundness and a silky structure with notes of blackcurrant on the palate. A fresh and lingering finish.

Analysis: 13% alcohol / volume
Varietal: 50% Cabernet Sauvignon, 50% Cabernet Franc
Appellation: IGP Pays d’Oc, France
Soil: Clay-limestone soil
Plots: La Condamine, Bourdichou et les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentary cold maceration for 5 days at 6°.
Fermentation: At 28° in 300hl stainless steel tanks. No sulphite vinification. Indigenous yeast. Daily pump-overs. Vatting length: 25 days. Malolactic fermentation. Racking.
Maturation: Aging on fine lees with micro oxygenation (3 months)

WINEMAKER’S NOTES:
“For this vintage our work will focus simply on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only natural yeasts (yeasts that are naturally present on the grape skins). Authority, velvet glove, that was the way my grandfather worked. “Cheers!” Pierre, and thank you.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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Maison Ventenac Cuvée Marie

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Citrus Shrimp SaladCitrus Shrimp and Avocado Salad

INGREDIENTS:

  • 1 pound medium pan-seared citrus shrimp (recipe here)
  • 8 cups greens (such as arugula, spinach, or spring mix)
  • fruity or lemon-flavored extra virgin olive oil
  • juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces sliced almonds, toasted
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

  1. Prepare your own pan-seared citrus shrimp or click here for recipe.
  2. Toss the prepared shrimp with the salad greens in a large bowl.
  3. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  4. Add the avocado, shallots and sliced almonds and then season with Kosher salt and freshly ground black pepper and serve.

© Recipe and Photo courtesy of Foodie Crush. All rights reserved.

MARCH WINE CLUB:

Silky styleVentenac_Marie_wine_bottleMaison Ventenac
Marie.
Colombard
Pays d’Oc IGP, France

SILKY WINE STYLE

Fruity wine with primary aromas of grapefruit and lemon. A focus wine, well-balanced and fresh. Organic wine.

Analysis: 12% alcohol / volume
Varietal: 95% Colombard, 5% Roll
Appellation: Pays d’Oc IGP, France
Soil: Clay-limestone soil
Plots: Villeraze et Cantoaoussel
Yield: 75 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Nocturnal harvest. Carbonic snow at the parcel.
Sorting: Pneumatic press. Processing of first juices under inert gas (nitrogen) at 5°. Cold stabilization during 6 days and cold clarification.
Fermentation: At 15° in 300hl stainless steel tanks. No malolactic fermentation
Maturation: Aging on fine lees (2 months)

WINEMAKER’S NOTES:
“To enjoy the Marie’s cuvée, you have to enjoy simple things. Direct and immediate things. This wine is mainly about fruit. Intense. Citrus generally, grapefruit specifically. Then it’s about tightness and freshness. Finally, it’s a bit of iodine, saline, sapidity. Everything you need to pour a bit of sunshine into your glass.” – Maison Ventenac, Stephanie et Olivier Ramé

Information & Photos © Maison Ventenac – All Rights Reserved.

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March Wine Club Pairing Recipe

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Blue Cheese Stuffed MushroomsBlue Cheese Stuffed Portobello Mushrooms

INGREDIENTS:

  • 2 large portabello mushroom caps
  • 2 ounces crumbled blue cheese
  • 2 teaspoons bread crumbs

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Remove any additional left behind stem from mushroom cap and discard.
  3. Place Portobello mushrooms, brown gill side up, on a baking sheet.
  4. Spoon 2 oz. of crumbled blue cheese into each mushroom cap.
  5. Top with 1 teaspoon each of bread crumbs on the blue cheese.
  6. Bake mushrooms in the oven for 20 minutes and serve immediately while creamy and hot.

© Recipe courtesy of Salty Side Dish.

MARCH WINE CLUB:

Mellow style logoVentenac_Reserve_Jeanne_wine_bottleMaison Ventenac
Réserve de Jeanne.
Syrah, Cabernet Franc
Cabardès, France

MELLOW WINE STYLE

A fresh expression of its terroir: intense aromas of red fruits with spicy notes. A well-balanced structure and elegant tannins.

Analysis: 13% alcohol / volume
Varietal: 60% Syrah, 40% Cabernet Franc
Appellation: AOP Cabardès, France
Soil: White limestone soil
Plots: Calbet le Haut, La Grande Garenne, Le Four à Chaux, Les Plos
Yield: 50 hl/ha
Vine Density: 6500 vines/ha. Guyot single cane – 7 buds
Harvest: Sorting, fully crushed. Pre-fermentation, cold maceration for 5 days at 6º. Fermentation at 28º in 300 hl stainless steel tanks. No sulfite vinification. Indigenous yeast. Daily pump-overs.
Vatting Length: 30 days. Malolactic fermentation. 
Maturation: 30% of the blend, 12 months in 225 oak barrels, 70% of the blend, cement vats with macro oxygenation.

WINEMAKER NOTES:
“I don’t know whether Jeanne would have liked this wine but what’s certain is that she would have loved its name, and what it means for us: this wine is our uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.” – Maison Ventenac, Stephanie and Olivier Ramé (pictured below)

ABOUT MAISON VENTENAC:
The team at Maison Ventenac is deeply rooted in their terroir and firmly dedicated to it. The wines they create are ever more specialized: using alternative methods with no sulfites; with indigenous yeasts, more intense, and better-controlled punching-down. Their wines are matured with complete respect for the juice, to preserve the pure, fresh expression of Cabardès’ grapes. The result of these advances is presented in their ranges of characterful wines. Learn more here.

Ventenac Winery and owners picture

Information & Photos © Maison Ventenac – All Rights Reserved.

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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High Camp Estate Reserve Bordeaux

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Braised,Short,Ribs,In,Red,Wine,With,PolentaChocolate and Red Wine Braised Short Ribs

INGREDIENTS:

  • 3 tbsp. olive oil
  • 3 lb. bone-in short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. unsweetened cocoa powder
  • 1 tbsp. Ancho chili powder
  • 5 cloves garlic, smashed
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1⁄4 cup tomato paste
  • 3 cups full-bodied red wine, such as nero d’avola
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tbsp. dark brown sugar
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. balsamic vinegar
  • ¼ tsp. cayenne pepper
  • 3 tbsp. semi-sweet chocolate (I just used 3 tbsp. chocolate chips)
  • 2 tbsp. unsalted butter

DIRECTIONS:

  1. Heat oven to 300°F. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with cocoa powder and chili powder.
  2. Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate.
  3. Add garlic, celery and, onion to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes. Return ribs to pan and add stock, bay leaves, sugar, Worcestershire, vinegar and cayenne; bring to a boil. Cover and bake until beef is very tender, 2 to 2½ hours. Transfer ribs to a plate; discard bones. Slice ribs in half crosswise.
  4. Spoon fat from surface of sauce. Place pan over medium-high heat and add semi-sweet chocolate; simmer until liquid is reduced to about 2 cups, 10 – 15 minutes, then strain into a bowl. Stir in butter and season with salt and pepper to taste.
  5. Serve short ribs and sauce over polenta, mashed potatoes, or any other creamy starch that will sop up the deliciousness.

© Recipe and Photo courtesy of Allons Eat. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Estate-Reserve-bowBold wine Style logoHigh Camp
Estate Reserve
Paso Robles, California

BOLD WINE STYLE

This complex wine is Bordeaux inspired, with a touch of Sangiovese, adding fresh acidity and qualities of fruit forwardness. The tannic structure offers beautiful age ability. Bordeaux-forward aromatics, with bright acidity and fresh fruit notes. It highlights flavors of cherry, raspberry, blackberry, cassis, subtle smoke and spice.

Analysis: 14.5% alcohol / volume
Varietal: 55% Cabernet Sauvignon, 25% Petite Sirah, 15% Petite Verdot, 5% Sangiovese
pH: 3.63
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles, AVA
Aging: Aged in 40% new French oak to create strong, but refined and balanced tannins
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs well with braised short rib, duck confit, smoked sausage.

© Photo by High Camp and Jake Tovar
© Photo by High Camp

Information & Photos © High Camp – All Rights Reserved.

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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High Camp Estate Grenache Rosé

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Marry,Me,Chicken.,Creamy,Garlic,Sun,Dried,Tomato,Chicken.,HealthyMarry Me Chicken

INGREDIENTS:

  • 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sun-dried tomatoes, chopped
  • 1 tablespoon fresh basil leaves

DIRECTIONS:

  1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  4. Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

© Recipe and Photo courtesy of Little Sunny Kitchen. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Wine-Grenache-Rose-bowHigh Camp
Estate Grenache Rosé
Paso Robles, California

FRUITY WINE STYLE

Very nice pale salmon in color with flavors of cherry, red candy, watermelon, strawberry, vanilla and hints of banana. It has a refreshing style with bright acidity, a soft finish that is equally dry and balanced.

Analysis: 14.1% alcohol / volume
Varietal: 100% Grenache
pH: 3.25
Appellation: Paso Robles AVA, California
Vineyard: 100% Estate Fruit from High camp Estate and Vineyard. The block is located in the the northeast area of the vineyard with chalky, well-draining soils
Winemaking: Destemmed, lightly crushed and left on skins for 4 hours for color extraction
Aging: Fermented in stainless, aged in neutral, French Oak for 6 months
Cases: 370

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs perfectly with bruschetta, charcuterie, seafood, and salads. It’s the perfect wine for a warm day.

© Photo: High Camp
© Photo: High Camp

ABOUT HIGH CAMP’S OWNERS – MEGAN & SPENCER:
Having both come from highly creative professions, the couple dove head first into renewing the brand to represent their welcoming, stylish and nature-loving personalities. And being no strangers to hard work, they immediately rolled up their sleeves and started learning winemaking. It is a homecoming, of sorts, for both Megan and Spencer. Megan is the newest generation in a storied multigenerational family of farmers and ranchers, and Spencer grew up on a farm himself. They bring renewed energy to their rustic property and its old vines, and can’t wait to share their new creations with their loyal wine club and adventurous wine lovers searching to discover their next favorite wines. Learn more about the duo here.

© Photo: High Camp and Jake Tovar
© Photo: High Camp

Information & Photos © High Camp – All Rights Reserved.

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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February Wine Club Pairing Recipe

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heart shape pizza with wine glassesPizza Dough for Two

Just in time for Valentine’s Day… because who doesn’t love pizza?! Pour up a glass of the High Camp Estate Cab and get creative in the kitchen with your loved one. Shape the pizza dough into a heart and embellish it with your favorite toppings! Feel free to go the extra mile, even cutting pepperonis into heart shapes if you fancy – no judgment here.

INGREDIENTS:

  • 2 cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon dry yeast
  • 1 teaspoon honey or sugar
  • ¾ cup warm water

DIRECTIONS:

  1. Measure the water in a measuring cup then add the yeast and honey. Let it activate for 5 minutes.
  2. While the yeast is activating, measure out the flour and salt, add it to a stand mixer bowl. You can use a regular bowl and a wooden spoon if you don’t have a stand mixer. After the 5 minutes are up, add in the yeast water mixture and knead the dough for 5 minutes. The dough will be soft and a little sticky.
  3. Transfer the pizza dough to a well oiled bowl, making sure to rub the top of the pizza dough with some oil as well to keep it from forming a crust. Cover the pizza dough with a heavy towel, set it in a warm place and let it rest for 1 hour.
  4. Press the dough down, shape it into a ball again. Cover with heavy towels and let it rise again in a warm place for another 2 hours.
  5. When the dough is ready, preheat the oven to 450°F. Sprinkle some semolina on your baking sheet and spread the pizza dough onto the baking sheet using floured hands. Add your toppings and bake for 15 minutes making sure to rotate the pizza halfway through to ensure even baking. Enjoy!

© Recipe courtesy of Lifestyle of a Foodie.

FEBRUARY WINE CLUB:

Bold wine Style logoHigh-Camp-Wine-Cabernet-Sauvignon-bowHigh Camp
Estate Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Rich dark red color. Raspberry, blueberry, boysenberry with hints of leather, and black pepper.  Full-bodied, concentrated, lots of supple tannins with a round smooth finish, supported by blue fruit, vanilla, and cinnamon from the oak.

Analysis: 14.1% alcohol / volume
Varietal: 75% Cabernet Sauvignon, 15% Sangiovese, 5% Petite Verdot, 5% Cabernet Franc
pH: 3.62
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles AVA, California
Aging: Aged for seven months in 20% new French Oak, blended, then additional aging
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, steak, BBQ, pasta and pizza.

WINEMAKER NOTES:
The High Camp Estate Cabernet Sauvignon is a complex blend of five separate blocks and four different varieties. Two blocks of Cabernet Sauvignon form the core blend. The upper block provides forward fruit, and the lower block brings complex mineral flavors to the wine. 15% Sangiovese from low yielding vines planted in sandy soils adds bold dark fruit, while 5% Petite Verdot from chalky soils on sloping hills adds dense dark fruit complexity to the blend. Rounding out the blend is 5% Cabernet Franc sourced from our highest elevation vineyard. The steep slope and chalky calcareous soils bring dense fruit and tannic structure to the final blend. Each variety was picked at optimal ripeness, destemmed, and fermented in the one ton open top bins for three weeks. Once fermentation was completed the wines were aged for seven months in 20% new French Oak. The final blend was assembled and the wine was returned to barrels for additional aging.

ABOUT HIGH CAMP:
High Camp sits perched atop the rolling hills of San Miguel, California. It was once dotted with roaming sheep and cattle, and today is part of the acclaimed Paso Robles AVA. Its deep, alluvial sandy loams and clay pushed up from terraces of ancient river bottoms to provide fertile soil for growing premium wine grapes of many varieties. This, combined with varying sun exposure all around the property, provides ideal conditions for growing world-class wines from ten different varietals that grow in the 75-acre vineyard. The family that purchased the property in September of 2020 comes from generations of farming and ranching in California, and has made it their dream to put their rustic hilltop sanctuary, and its new wines, on the map alongside other artisan wineries in the area. The couple, Megan and Spencer manage the property today. Their modern style and artistic spirits are infectious, and every conversation beams with the pride they take in providing a gathering place for family and friends to celebrate life together. Learn more here.

Megan-Spencer-High-Camp-Wines

© Photo of Megan and Spencer – High Camp Wines

Information & Photos © High Camp  – All Rights Reserved.

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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Viña Torcida Tempranillo

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baked-fish-dishMediterranean Baked Fish with Tomatoes and Capers

INGREDIENTS:

  • 1/3 cup Private Reserve Greek extra virgin olive oil 
  • 1 small red onion, finely chopped
  • 2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
  • 10 garlic cloves, chopped
  • 1 ½ tsp organic ground coriander
  • 1 tsp all-natural sweet Spanish paprika
  • 1 tsp organic ground cumin
  • ½ tsp cayenne pepper (optional)
  • 1 ½ tbsp capers
  • salt and pepper
  • 1/3 cup golden raisins
  • 1 ½ lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
  • juice of ½ lemon or more to your liking
  • zest of 1 lemon
  • fresh parsley or mint for garnish

DIRECTIONS:

  1. Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
  2. Heat oven to 400°F.
  3. Pat fish dry and season with salt and pepper on both sides.
  4. Pour ½ of the cooked tomato sauce into the bottom of a 9 1/2″ x 13″ baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
  5. Bake in 400°F heated-oven  for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
  6. Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. 

© Recipe and Photo courtesy of The Mediterranean Dish. All rights reserved.

JANUARY WINE CLUB:

Conde-Valdemar-Vina-Torcida-Tempranillo_bottleBodegas Valdemar
Viña Torcida Tempranillo
Rioja, Spain

FRUITY WINE STYLE

Attractive red cherry color with violet hues. Clean and bright. Intense fruity aromas dominating blackberry, raspberry and blueberry. Subtle floral aromas of violets. Smooth, round, tasty, fresh with a pleasant mouthfeel and a long finish with hints of black fruit. 

Analysis: 14% alcohol / volume
Varietal: 100% Tempranillo
Appellation: Valdemar vineyards in Rioja Alavesa, Spain
Winemaking: Hand harvested and fermented in stainless steel tanks with temperature control for 12 days
Serving Temperature: 56.3ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
This fruity wine is suited for a variety of dishes: cured or soft cheese platters, charcuterie, stewed legumes, grilled meats, oven-baked fish and pasta. At a slightly lower temperature than usual, it is a particularly pleasant wine to enjoy in summer with rice dishes, paellas and meat or fish brochettes.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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Conde Valdemar Blanco

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coconut-curry-vegetables-dishCoconut Curry

INGREDIENTS:

  • 1 onion
  • 2 carrots, chopped
  • 2 peppers, sliced
  • 1 cup vegetables of choice, such as green beans, snow peas, chopped broccoli, or diced sweet potato
  • 1 can coconut milk (13.5oz)
  • 1 tbsp sweetener of choice
  • 1 tsp minced ginger, or ¼ tsp powdered
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • (Optional) protein of choice, such as cubed tofu or black beans
  • (Optional) 1-2 tbsp green or red curry paste
  • (Optional) handful Thai basil
  • (Optional) ½ cup chopped pineapple
  • (Optional) 2-4 tbsp peanut butter or handful of cashews

DIRECTIONS:

  1. Stovetop Recipe: Combine all ingredients in a pot or skillet. If desired, you can brown the onion in a little oil first. Cook over medium heat, stirring occasionally, until the coconut sauce has thickened and the carrots are tender. Add water or milk of choice to thin down sauce as needed.
  2. Crock Pot Coconut Curry Recipe: Combine all ingredients in a slow cooker or crockpot and cook on low for 6 hours or until vegetables are soft.

© Recipe and Photo courtesy of Chocolate Covered Katie. All rights reserved.

JANUARY WINE CLUB:

Silky styleConde-Valdemar-Blanco-bottleBodegas Valdemar
Conde Valdemar Blanco
Rioja, Spain

SILKY WINE STYLE

Pale yellow in color with greenish highlights. This clean and bright wine has intense and fresh aromas with white fruits such as pear and citrus notes. There are fine nuances of aromatic herbs, boxwood and white flowers. It’s tasty, with a vibrant entry and a persistent, long finish.

Analysis: 12.5% alcohol / volume
Varietal: 80% Viura, 15% Malvasía, 5% Tempranillo Blanco
Appellation: Selected vineyards from Rioja Alavesa and Rioja Alta, Spain
Winemaking: Fermentation in stainless steel tanks with temperature control at 60.8ºF for 15 days, followed by fine lees aging.
Serving Temperature: 42.8ºF-46.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Ideal match for grilled fish, salads and vegetables, as well as pasta dishes and shellfish. A good choice for smoked food and creams.

Information & Photos © Bodegas Valdemar – All Rights Reserved.

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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January Wine Club Pairing Recipe

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beef-vegetable-soupInstant Pot Vegetable Beef Soup

INGREDIENTS:

  • 1 pound diced beef (package will often say stew meat)
  • ½ teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
  • ½ medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 ½ cups beef broth/ stock (OR water, plus 1 tablespoon Better Than Bullion beef base)
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained (14.5 ounces)
  • 1 bay leaf (remove after cooking is complete)

DIRECTIONS:

  • Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
  • Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.
  • Add the onions, celery and carrots, and cook another 3 to 4 minutes.
  • Turn off the pot, and add all other ingredients.
  • Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
  • After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
  • Remove bay leaf, and serve. 

© Recipe courtesy of A Pinch of Healthy.

JANUARY WINE CLUB:

Bold wine Style logoConde-Valdemar-Vina-Torcida-Reserva_bottleBodegas Valdemar
Viña Torcida Reserva
Rioja, Spain

BOLD WINE STYLE

This wine has an intense red cherry color that is clean and bright. It is very complex in nuances due to the oak and bottle aging. It has balsamic aromas and rich ripe fruit and spices on the nose with well-integrated spicy tones, black pepper, clove and vanilla. This wine is rounded, tasty, well-structured with a long and persistent aftertaste.

Analysis: 13.5% alcohol / volume
Varietal: 87% Tempranillo, 8% Mazuelo, and 5% Garnacha
Region: DOCa Rioja, Spain
Vineyards: Valdemar vineyards in Rioja Alavesa, Rioja Alta and Rioja Baja
Aging: 27 months in American oak barrels
Serving Temperature: 60.8ºF-64.4ºF

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, roast, and grilled meat. It also goes well with red meats, game, and Iberian-pork cold meats.

ABOUT BODEGAS VALDEMAR:
Bodegas Valdemar, with a history spanning over 130 years, originated in a small stone cellar in Oyón, Spain.  Jesús Martinez Bujanda (fourth generation), founded the winery with his father in the 1980s. Today, Valdemar stands as a highly esteemed global brand, proudly representing the Rioja region on all five continents. Valdemar wines showcase exquisite grapes from various family estates, embodying a rich tradition. Their commitment to sustainability allows nature to interact with the vineyards, thus enriching them and turning vineyards into wine agroecosystems. They have recently been awarded the international “Wineries for Climate Protection” certification. Bodegas Valdemar is a family of pioneers that never ceases to learn and innovate in order to take the art of winemaking to the next level. Learn more here.

Information & Photo © Bodegas Valdemar – All Rights Reserved.

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