Tag Archives: Wine Style

Renacer Punto Final Cabernet Sauvignon

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FEBRUARY WINE CLUB:

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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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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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.

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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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.

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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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.

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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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