Tag Archives: Wine Style

May Wine Club Pairing Recipe

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Braised Red CabbageBraised Red Cabbage

INGREDIENTS:

  • 1 onion
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 apples
  • ½ whole cinnamon
  • 1 tbsp apple cider vinegar
  • ½ cup good red cooking wine
  • 2 pounds red cabbage
  • ½ cup water

DIRECTIONS:

  1. COOK THE ONION AND THE APPLES – Dice the onion. Add the olive oil, onion, and sugar to a large pan. Place over medium heat and cook for 5 minutes or until the onions become translucent and the sugar caramelizes. Clean the apples and cut them into wedges. Add to the pan along with cinnamon. Cook for another minute.
  2. COOK THE RED CABBAGE – Add the apple cider vinegar and wine. Cook for 2 – 3 minutes for the alcohol to evaporate. Clean the red cabbage and cut it into thin slices. Add to a pan along with water. Season with salt and pepper. Cover with a lid and cook for 35 – 50 minutes or until the cabbage is soft and cooked.
  3. SERVING IDEA – Serve the braised red cabbage with your favorite main dish. Before serving, add 2 – 3 tablespoons of fat from pork roast, roasted duck, or roasted chicken or 2 – 3 tablespoons of melted butter. Stir to combine. Remove the whole cinnamon before serving.

© Recipe courtesy of Jernej Kitchen.

MAY WINE CLUB:

Bold wine Style logoPomar_Junction_SidetrackPomar Junction
Sidetrack Red
Paso Robles, California

BOLD WINE STYLE

Sidetrack is a delicious proprietary blend created to highlight the El Pomar District of Paso Robles. It’s brilliant, deep, and rich in color. Wonderful aromas of plums, blueberries, dark red roses and caramel. Flavors of luscious berries, dark chocolate, spices and the perfect amount of oak make this fantastic, food-friendly wine.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot and 1% Grenache Noir
Analysis: 14.08% alcohol / volume
Appellation: Paso Robles, El Pomar District, California
Vineyard: Various
pH: 3.54
Total Acidity: 0.66 g/L
Residual Sugars: 0.40%
Aging: 9 Months
Winemaker: Jim Shumate
Pairing: Roast beef, cabernet braised cabbage, gouda, & cheddar cheeses
Cases Produced: 1235
Critical Acclaim: Silver Medal at the San Francisco Chronicle Wine Competition

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 POMAR JUNCTION VINEYARDS & WINERY:
Dating back at least eight generations, the Merrill family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.

Information © Pomar Junction Vineyard & Winery – All Rights Reserved.

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Rangel Ranch Sauvignon Blanc

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Thai, Shrimps, Green, Curry.Easy Thai Shrimp Curry

INGREDIENTS:

  • 1 pound shrimp peeled and deveined
  • 1 tablespoon coconut oil
  • 2 garlic cloves minced
  • 1 red pepper sliced
  • 3 tablespoons green onions (whites parts, coarsely chopped)
  • 4 ounces green curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons coconut sugar
  • 1–15 ounce can coconut milk
  • 10 fresh basil leaves torn in pieces
  • salt to taste
  • 1 lime optional for garnish

DIRECTIONS:

  1. Heat the coconut oil in a large skillet over medium heat and add the garlic. Sauté for 1-2 minutes, or until it just starts to brown.
  2. Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
  3. Add the curry paste and fry, while stirring constantly, for about 30 seconds. 
  4. Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes. 
  5. Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
  6. Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor. 

© Recipe courtesy of Went Here 8 This.

APRIL WINE CLUB:

Silky styleRangel-Ranch-Napa-County-Sauv-Blanc-bottleRangel Ranch
Sauvignon Blanc
Napa County, California

SILKY WINE STYLE

The nose is filled with lime, citrus and quince aromatics supported by fragrant floral and mineral notes with a subtle herbal accent.

Varietal: Sauvignon Blanc
Analysis: 13.7% alcohol / volume
pH: 3.13
TA: 0.63%
RS: 0.06%
Pairing: Thai cuisine, seafood dishes, charcuterie, grilled vegetables, and bright fruit desserts like lemon tarts

Winemaking:
Fermented in a combination of stainless steel tanks and custom coopered oak followed by 14 months in barrel; very dry, excellent balance.

ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – All Rights Reserved.

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April Wine Club Pairing Recipe

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Stuffed Mushrooms

Classic Stuffed Mushrooms

INGREDIENTS:

  • 1 ½ pounds white mushrooms cleaned, stems removed
  • stems from mushrooms finely diced
  • 1 sweet onion finely diced (about 1 cup)
  • 2 garlic cloves minced
  • 8 tablespoons butter
  • ½ cup breadcrumbs*
  • 1 cup grated Romano cheese**
  • Kosher salt
  • pepper

DIRECTIONS:

  1. Preheat oven 400°F.
  2. Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
  3. Stir in garlic and sauté until fragrant. Remove from heat.
  4. Stir in breadcrumbs and Romano cheese. Season with salt and pepper. The cheese is salty, so make sure you taste first then salt.
  5. Stuff the mushrooms with the filling. Use a teaspoon to fill each cap, then pile more on top using the spoon to form a mound.
  6. Place on a parchment or foil lined baking sheet.
  7. Bake for 15 to 20 minutes until the tops are golden.

© Recipe courtesy of The Genetic Chef.

APRIL WINE CLUB:

Bold wine Style logoRangel-Ranch-North-Coast-Cabernet-Sauvignon-bottleRangel Ranch
Cabernet Sauvignon
North Coast, California

BOLD WINE STYLE

This North Coast Cabernet Sauvignon is medium to full-bodied with multi-layered flavors of dark plums and blackberries with gentle tannins.

Varietal: Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
pH: 3.59
Total Acidity: 0.52%
Residual Sugars: 0.30%
Pairing: Stuffed mushrooms, spaghetti with meatballs, prime rib or roasted potatoes

Winemaking:
Fermented 12 days on the skins at 90ºF. Pumped over 3-4 times daily. Aged 18 months in French and American Oak Barrels.

ABOUT RANGEL RANCH:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.

ABOUT SCOTTO CELLARS:

The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy.  In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor. 

Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico).  Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.

Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company.  They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends.  Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace.  Read more >

Scotto Cellars 5th Generation

Information © Rangel Ranch – 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!

Learn about our Memberships >

 
 
 

 

Maite Chardonnay

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Sea BassEasy Baked Chilean Sea Bass

INGREDIENTS:

  • For the Fish:
    • olive oil, for the pan
    • 4 Chilean sea bass fillets (about 6 ounces each)
    • kosher salt, to taste
    • black pepper, to taste
    • creole seasoning (or seasoned salt), to taste
  • For the Lemon Buerre Blanc:
    • ¼ cup dry white wine
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons minced shallots
    • 1 tablespoon lemon juice, or more to taste
    • 1 teaspoon lemon zest
    • 1 tablespoon heavy cream
    • 6 tablespoons cold butter, cut into 1-inch pieces
    • lemon wedges, for garnish

DIRECTIONS:

  1. Gather the ingredients.
  2. Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
  3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
  4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
  5. Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
  6. While the fish is baking, prepare the lemon buerre blanc sauce.
  7. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
  8. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
  9. Add the lemon juice, zest, and heavy cream.
  10. Remove the pan from the heat and whisk in 1 piece of the butter.
  11. Set it back over low heat and continue whisking until the butter has almost melted.
  12. Continue with the remaining pieces of butter until all are incorporated.
  13. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
  14. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.

© Recipe courtesy of The Spruce Eats.

MARCH WINE CLUB:

Silky styleMaite-Chardonnay-bottleMaite
Chardonnay
Maule Valley, Chile

SILKY WINE STYLE

Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.

Varietal: Chardonnay
Analysis: 13.9% alcohol / volume
pH: 3.13
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety

Climate: 
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.

Vinification Process:
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.

Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – 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!

Learn about our Memberships >

 
 
 

 

March Wine Club Pairing Recipe

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Beef Empanadas

Chilean Beef Empanadas

INGREDIENTS:

  • For the Filling:
    • 2 pounds of ground beef (90% Lean)
    • 1 cup beef broth
    • 3 large or 4 medium onions chopped into small cubes
    • 2 tablespoons all-purpose flour
    • 2 tablespoons red pepper or paprika or Merken (Chilean smoked chili)
    • ½ teaspoon ground cumin
    • salt and pepper
    • 4 tablespoons vegetable oil
    • Optional:
      • 20 black olives
      • 40 raisins
      • 4 hard-boiled eggs
  • For the dough:
    • 1 cup whole milk
    • 1 cup of warm water
    • 1 tablespoon salt
    • 1 kilo or 2 pounds of all-purpose flour
    • 2 eggs
    • 6.5 oz of melted shortening, warm

DIRECTIONS:

  1. For the Filling:
    1. Always prepare it the day before.
    2. In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes.
    3. Add the broth and simmer for 30 minutes over low heat. 
    4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes.
    5. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
  2. For the dough:
    1. Make a brine with the milk, water, and salt, and stir to dissolve the salt. Mix the flour and eggs in a large bowl or a stand mixer with the paddle attachment and mix for a minute to incorporate.
    2. Add the melted shortening and work a little more. At this point, you will see only crumbs. To form the dough, start adding the brine with the mixer running on low speed until the dough is soft and flexible. If needed, keep adding water.
    3. Separate the dough into 20 portions and cover with a moist cloth.
    4. Preheat the oven to 350°F.
    5. Work each piece individually, rolling until thin, cut in a circle about 7″ and fill with two tablespoons of filling, a quarter of a hard-boiled egg, olives, and raisins if desired. Close by smearing the edge, pressing firmly, and making the folds. Brush with an egg wash before baking.
    6. Bake for 30-35 minutes until golden.
    7. Serve hot.

© Recipe courtesy of Chilean Food & Garden.

MARCH WINE CLUB:

Bold wine Style logoAndesita-Cabernet-Sauvignon-wine-bottleAndes Plateau
Andesita
Cabernet Sauvignon
Maule Valley, Chile

BOLD WINE STYLE

This is an elegant wine with red fruits, spices and black pepper notes. The palate shows great tannin structure and freshness that makes it vibrant and easy to drink. Thanks to its acidity, it becomes a versatile wine that can be combined with a wide variety of flavors and foods.

Varietal: Cabernet Sauvignon
Analysis: 13.2% alcohol / volume
pH: 3.52
Residual Sugar: 2.55
Ac. Total: 5.41
Vineyard Yield: 2 kg/plant
Planted Area: 3 hectares
Appellation: San Clemente, Maule Valley, Chile
Climate: Template temperatures that allow early harvests
Soils: Alluvial soils that have been transported by the river, containing gravel, sand and silt
Winemaker: Felipe Uribe

Harvests and Vinification:
The grapes are tasted and selected carefully. An early harvest allows the wines to achieve freshness and acidity. The process is made by hand, using 12 kilo boxes.

Aging and Storage:
The wines are aged for 10 months in nuetral oak barrels. Additionally we use the 20% of a 2nd hand un-toasted French oak foudre (large wooden vat that holds 3,000 liters). Afterward, the wine is storage for a minimum of 3 month to then be released to the market.

Maule Valley, Chile map

ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.

Information © Andes Plateau – 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!

Learn about our Memberships >

 
 
 

 

Heredad de Peñaloso Blanco Rueda

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Coconut-Rice_Feb2023Coconut and Turmeric Fried Rice

INGREDIENTS:

  • 6 tbsp. extra-virgin olive oil, divided
  • 4 Medjool dates, pitted, coarsely chopped
  • 3 scallions, thinly sliced
  • 2 garlic cloves, coarsely chopped
  • 2 fresh bay leaves
  • 1 tbsp. finely grated unpeeled ginger
  • 1 tsp. freshly grated turmeric or 1 Tbsp. ground turmeric
  • kosher salt
  • 4 cups cooled cooked long-grain white rice
  • ½ cup unsweetened coconut flakes
  • 2 tbsp. soy sauce
  • 1 cup cilantro leaves with tender stems
  • handful of mint leaves, torn if large
  • 2 limes

DIRECTIONS:

  1. Heat 3 tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 4 Medjool dates, pitted, coarsely chopped, 3 scallions, thinly sliced, 2 garlic cloves, coarsely chopped, 2 fresh bay leaves, 1 tbsp. finely grated unpeeled ginger, 1 tsp. freshly grated turmeric or 1 tbsp. ground turmeric; season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about 2 minutes. Transfer mixture to a small bowl and set aside; discard bay leaves.
  2. Heat remaining 3 tbsp. extra-virgin olive oil in same skillet (no need to wipe out) over medium-high. Add 4 cups cooled cooked long-grain white rice and press into a flat even layer. Cook, undisturbed, until crisp underneath, about 5 minutes. Shake pan to loosen rice, then break up rice into large pieces with a spatula and turn over. Scatter ½ cup unsweetened coconut flakes over and cook, undisturbed, until coconut is warmed through, about 2 minutes.
  3. Mix in reserved date mixture and 2 tbsp. soy sauce; toss to break up rice clumps. Taste and add more salt if needed. Remove from heat and let cool slightly.
  4. Just before serving, stir in 1 cup cilantro leaves with tender stems and a handful of mint leaves, torn if large. Cut 2 limes into quarters; squeeze juice from a few quarters over. Serve remaining lime quarters alongside.

© Recipe courtesy of Devonn Francis on Bon Appétit.

FEBRUARY WINE CLUB:

Crisp Wine StyleFicha_Heredad-Penalosa_verdejo-viura-bottleBodegas Pascual
Heredad de Peñalosa
Blanco Rueda
Verdejo, Viura
Rueda, Spain

CRISP WINE STYLE

This Blanco (or White Wine) Rueda is very bright and straw-greenish yellow in color. It is clean and lingering on the nose, with aromas of tropical fruit (pineapple and mango), white flowers and some slight hints of hay. It is tasty, full-bodied and well-rounded with a good lingering on the mouth.

Varietal: 60% Verdejo, 40% Viura
Denominación de Origen (DO): Rueda, Spain
Production: This wine is made from flower must. Fermentation takes place at 64.4ºF through cold stabilization and micro-filtering.
Climate: Dry, cold, extreme continental climate, rainfall is 405 l/m2 and average height of vineyards is 680 m.
Soil: Sediment accumulation with deposits from the Miocene Age. Average temperature is 51.8ºF (maximum 95ºF, minimum -0.4 °F)
Serving Recommendation: The ideal serving temperature is from 50ºF to 53.6ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the fourteenth century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – 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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Herb-Crusted_Lamb_Feb2023Date Night Herb Crusted Lamb Chops

INGREDIENTS:

  • 2 lbs lamb rib chops
  • ¼ cup olive oil
  • 5 cloves garlic minced
  • 1 tbsp fresh parsley minced
  • 1 tsp course sea salt
  • 1 tbsp thyme
  • 1 tsp onion powder
  • salt/pepper to taste
  • 1 tbsp reduced fat margarine

DIRECTIONS:

  1. In a small bowl, combine olive oil, garlic, parsley, sea salt, thyme, and onion powder. Mix well and rub evenly over each lamb chop. Place lamb chops in a medium baking dish, cover, and refrigerate for about 30 minutes.

  2. Heat a large skillet to medium heat and add 1 tbsp reduced fat margarine. Add lamb chops to the pan and sear on each side for about 3-4 minutes, depending on thickness and desired doneness. Remember that the temperature will continue to rise as meat rests. Season with salt/pepper to taste.

  3. When done, pair with your favorite side item and enjoy!

    *Note, the USDA recommends a safe cooking temperature of 145 degrees for lamb.

© Recipe courtesy of Beautiful Eats & Things.

FEBRUARY WINE CLUB:

Bold wine Style logoFicha_Heredad-Penalosa_tinto-roble-bottleBodegas Pascual
Heredad de Peñalosa
Tinto Roble
Ribera Del Duero, Spain

BOLD WINE STYLE

This oaked (4 months in oak) young red wine is clean, bright ruby red in color. On the nose, there are fruity aromas and well-balanced new noble wood complexities, and ripe red fruits – like cherries and mulberries. Hints of toast and tobacco make the aroma a round harmony. There are few mature tannins on the palate that guess great potential. It has a good ample and pleasant attack that leaves a smooth and fleshy aftertaste with a lingering finish.

Varietal: 100% Tempranillo
Denominación de Origen (DO): Ribera Del Duero, Spain
Serving Recommendation: The ideal serving temperature is from 62.6ºF-68ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the 14th century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.

Bodegas Pascual Winery

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

Learn about our Memberships >

 
 
 

 

Chateau Le Prieur Cuvée Passion

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Seared,Scallops,In,Cast,Iron,PanSeared Scallops

INGREDIENTS:

  • 1 ½ lbs sea scallops*
  • salt and pepper
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • garlic butter for serving (optional— in recipe notes)

DIRECTIONS:

  1. Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.
  2. Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
  3. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  4. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  5. Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  6. Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.
  7. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  8. Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

© Recipe courtesy of Lauren Allen of Tastes Better from Scratch.

JANUARY WINE CLUB:

Crisp Wine StyleLe-Prieur-Blanc-bottleVignobles Garzaro
Château Le Prieur
Cuvée Passion
Entre-Deux-Mers, Bordeaux, France

CRISP WINE STYLE

Beautiful color with a pale yellow reflection. This wine has a complex nose combining an elegant sappy character and notes of very ripe Sauvignon. The palate is ample, dominated by the exotic mango-citrus character of the Sauvignon, and the fatness of the Sémillon. Enjoy now or over the next four years.

Varietal: Sauvignon Blanc and Gris, Sémillon, and Muscadelle
Analysis: 12-12.5% alcohol / volume
Soil: Chalky Clay
Harvest: By machine, allowing the grapes to be picked when fully ripe.
Aging: Short, the wine is bottled after fining within six months of being harvested
Wine Making Techniques: The grapes are pressed immediately after being picked and the juice ferments in vats in the traditional way. Temperatures are regulated between 64.4-68ºF to slow fermentation down and extract as many aromas as possible.
Serving: Ideal with fine seafood such as scallops, lobster and other fish dishes.

ABOUT THE WINERY:
Located along clay-limestone slopes where the vineyard flourishes, Château Le Prieur was acquired in 1912 by the Garzaro Family. Today, Pierre-Etienne and Jean-David Garzaro manage the 60 hectors located in Baron in Entre-Deux-Mers, as well as 10 hectares spread over the most prestigious Bordeaux appellations. Their wines are made from exceptionally high-quality grapes and are regularly awarded in various national and international competitions. Learn more about the company here. >

Information © Vignobles Garzaro – All Rights Reserved.

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January Wine Club Pairing Recipe

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Homemade,Blackened,Salmon,Served,With,Cilantro,Lime,RiceBlackened Salmon

INGREDIENTS:

  • 4 6-ounce salmon fillet portions skin-on
  • 1 tablespoon paprika
  • 1 teaspoon light or dark brown sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter

DIRECTIONS:

  1. Place the salmon on a large plate, flesh-side up, and pat dry.
  2. In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
  3. In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
  4. Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
  5. Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
  6. Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

© Recipe courtesy of Well Plated by Erin Clarke.

JANUARY WINE CLUB:

Mellow style logoChateau-Govain-bottleChateau Govain
Merlot
Côtes de Bourg, France

MELLOW WINE STYLE

Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.

Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar

WINERY NOTES:

In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg.  Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.

About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.

In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.

Information © Chateau Govain – All Rights Reserved.

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Aresca Cortese dell’Alto Monferrato DOC

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Pan_Fried_Fish_with_Lemon_and_Basil_Butter_SaucePerfect Pan Fried Fish in Basil Lemon Butter Sauce

INGREDIENTS:

  • 1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
  • ¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder
  • ⅓ cup flour
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • pinch of red pepper flakes
  • 3/4 cup low sodium chicken stock
  • 4 tablespoons cold butter, cut into 16 cubes
  • 3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce

DIRECTIONS:

  1. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
  2. FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
  3. SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!

© Recipe courtesy of Little Spice Jar.

DECEMBER WINE CLUB:

Crisp Wine StyleAresca Cortese wine bottleFratelli Aresca
Cortese Dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

This light straw-yellow wine with green reflexes has a personal aroma of flowers and fruits with hints of apple and pear. The taste is fresh, dry and savory. 

Varietal: 100% Cortese
Analysis: 11.5-12% alcohol / volume
Vineyards: Located in Monferrato area. Manual harvest.
Winemaking: The hand-picked grapes are soft-pressed and then follows temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
Pairing: Ideal with sea food, fish and as aperitif

WINEMAKER’S NOTES
Cortese is one of the most cultivated vine variety in Piedmont. It has a delicate bouquet hinting at green apple and exotic fruity. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >

Information © Fratelli Aresca – All Rights Reserved.

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