Food Pairing Ideas for Goldschmidt Wines

Goldschmidt-Vineyards-Logo

If you’re joining us for the Virtual Wine Tasting event with Nick Goldschmidt on August 12th on Zoom, here are some great food pairing ideas to enhance your tasting experience with Goldschmidt wines.

TIP: Pull white wines out of the refrigerator 30 minutes hour prior to serving so it is closer to wine cellar temperature of 50-58 degrees. Sparkling wines should be served even colder at 40-50 degrees.

 

Singing Tree ChardonnaySinging Tree Chardonnay
Russian River, California

This Chardonnay is lightly oaked and so fresh, the fruit really shines.  It pairs beautifully with crab or artichoke dip or hummus on soft pita or crispy bruschetta.   Greens with apples, jicama or pears, nuts and vinaigrette made with the wine.  Fish and chicken with less bold/overly spicy sauces to allow the wine to be tasted and not covered up.   Baked brie en croute.  Whole wheat linguine with browned butter panko crumbs, toasted pine nuts, shaved Parmesan & parsley (can add splash of lemon juice garlic, and protein of your choice.)

 

 

Boulder Bank Sauvignon BlancBoulder Bank Sauvignon Blanc,
Marlborough, Australia

From a dried up river bed vineyard in the Rapaura region, this wine pulls some salinity into the minerality and has a hint of sweetness on the finish.  Tart, slightly sweet and salty combos pair well.  Try with grilled 1/2 fresh apricots with goat cheese, thyme, honey and candied walnuts or baked or grilled prosciutto wrapped shrimp or scallop on dill aioli.  Or try pan seared Walleye with sweet pea risotto and crispy Pancetta.  Spinach pie with Tahini sauce pairs nicely too. Or try a flatbread with roasted/grilled vegetables with feta cheese & lemon miso sauce.  

 

 

 

Forefathers Sauvignon BlancForefathers Sauvignon Blanc,
Marlborough, Australia

This wine super aromatic, concentrated and viscous, so it likes a little fat/richness in food to meet it head to head.  Sweetness falls on the mid-palate (like the proteins) and the long finish & racy acidity complements the tartness from cheese and lemon is the perfect finish to pull the wine and the foods together.  Pair with creamy smoked trout (or crab) and corn chowder or a fattier fish such as grilled salmon or sea bass with lemon zest.  Ahi tuna and avocado tartare with salted pita chips.  Chilled Mediterranean grain bowl with chickpeas, kalamata olives, sundried tomato, a bit of red onion, chopped fresh parsley, and feta cheese, with lemon, olive oil and splash of the wine.

 

TIP: Serve reds lightly chilled (especially for the warm night on the patio)…chill them down for about 30 minutes in the fridge. Average house temp of 70 degrees or higher does not do justice to your red wines. They are at their best when consumed between 55 and 65 degrees.

Chelsea Merlot Goldschmidt wine bottleChelsea Merlot,
Alexander Valley, California

Pair with grilled or smoked cherry marinated chicken breast or pork loin. Also yummy with classic Cassoulet, sweet Italian sausage and mozzarella.  Yummy with stuffed grilled Portobella mushroom caps…and always great with a traditional ground sirloin burger or lentil mushroom burger.  Will also pair with lasagna or chili, just be easy on the heat/spice.

 

 

 

Katherine Cabernet SauvignonKatherine Cabernet Sauvignon,
Alexander Valley, California

With moderate tannins and excellent food acidity, this wine pairs best with sauces that have earthy and herbal characteristics that are typical of Alexander Valley wines. Crispy pork belly, with black cherry Au jus,  Ribeye tips with Gorgonzola sauce, variety of aged cheeses,  wild mushroom gratin, or beef wellington. Or try with short ribs with wine reduction with touch of dark molasses or wild Game Sausage.

Hilary Goldschmidt wine bottleHilary Cabernet Sauvignon,
Oakville, California  

This wine’s focused and lush tannins on the mid-palate pull it all together…which is why Oakville Cabernet is often considered to be the BEST Cabernet Sauvignon from California by mainstream wine critics and high end consumers.

Pair with traditional seared filet of beef, Osso Bucco, or lamb lollipops with rosemary demi-glaze. Beef Bourguignon. Leaner, rich and tender cuts and most importantly the sauce should not overpower to allow the wine to shine when combined with the food.

 

Forefathers Cabernet wine bottleForefathers Cabernet Sauvignon,
Alexander Valley, California

Alexander Valley vineyard is very steep so it is dry farmed, resulting in tiny berries. Small grapes = higher skin-to-pulp ratio and all the flavor in wine comes from the skins.  This wine is just pure, decadent, highly extracted and exotic Alexander Valley Cabernet.  On opening it may seem wound up…it is best to allow it to breathe for a couple hours or give it some air in your glass.  The nose is stunning.  Dubbed  “Your Ribeye Wine” but it is also stunning with a nice little chunk of aged Gouda or 10-year Cheddar.

 

TIP: Hey not to be Debbie-Downer….though many of us LOVE dark chocolate… this is NOT a true “pairing” for red wine unless it is nearly void of sugar.  The sugar in chocolate desserts completely coats the tongue and overpowers the fruit in the wine, only tasting alcohol in the wine.  Port wines makes a much better “pairing” for chocolate and aged, full flavor cheese is a better dessert offering for red wines. Yes, the chocolate tastes so good with the last wine of the tasting…BUT, please taste and enjoy your reds on their own.  First, get to know the wine and then maybe as you get closer to the bottom of the glass, then pop that chocolate if you must 😉 HAPPY SIPPING EITHER WAY!

Winemaker Virtual Tasting Event on Zoom and Facebook LIVE

Goldschmidt Vineyards

Wednesday, August 12th at 6:00pm CST / 7:00pm EST

Please join us for our August Winery Spotlight tasting event on Zoom, featuring Goldschmidt Vineyards from California.  Our special guest will be Owner and Winemaker, Nick Goldschmidt

Nick will be tasting through 7 different wines from Goldschmidt Vineyards, starting with their Chardonnay, two different Sauvignon Blancs, Merlot, and ending with three different Goldschmidt Cabernet Sauvignons.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Nick with a front seat on Zoom!  Or watch on our Facebook LIVE event.

Guest speaker Nick Goldschmidt, Owner and Winemaker

me hi rez

Owner and Winemaker, Nick Goldschmidt

Nick Goldschmidt was born and educated in New Zealand and trained in Australia.  In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience.  In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996.  In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines.  The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Nick’s background here.

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Goldschmidt Vineyards
California

Cheers!

WineStyles.com

Goldschmidt Napa Oakville

Paco García Junior Tempranillo

Prawn and Bacon Brochettes

Praw Bacon wrap

The Spanish love bacon, this combination of prawns and bacon can be found at most Tapas bars. It’s a delicious treat for guests or backyard BBQ. Makes 12 units.

INGREDIENTS:

  • 5 oz jamón or thinly sliced bacon
  • 24 medium to large uncooked, headless prawns, peeled
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 lemons, quartered
  • cherry tomatoes / bamboo tooth picks (optional serving)

DIRECTIONS:

  • Cut the bacon (or jamón, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed.  Season generously and drizzle with the oil.
  • On a high heat griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up.  Alternatively, roast in a hot oven at 425°F on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately. Optional serving on bamboo toothpicks on top of cherry tomatoes.  © Recipe courtesy of Spain Recipes

AUGUST WINE CLUB:

Bold wine Style logoPaco Garcia Junior TempranilloBodegas Paco Garcia
Junior Tempranillo

Rioja, Spain

BOLD WINE STYLE

Consider native to Rioja, Tempranillo is the wine region’s most typical grape occupying 75% of the vineyards.  The name comes from the Spanish word “temprano” (early) because of its short ripening cycle.  Rioja is the origin of the Tempranillo’s identity and one of the great grape varieties in the world.  Dating back to Roman times, numerous archaeological remains of wine presses and wineries were found in Rioja lands two thousand years ago. The centuries-old economic importance of viticulture for the region started when it became a marketable good during the Middle Ages to the French Revolution.

The grapes for this wine were hand-harvested at the “Ventas Blancas” vineyards, 510 meters above sea level. “It’s a relaxing wine, perfect as a first step into the world of wine.  Easy to notice the floral notes and fruity young wine. It’s a palatable wine for your mouth and nose. A wine that will leave an imprint, a wine to remember.” – Juan Bautista García, winemaker

Intense purple color with cherry red rim.  On the nose, wild berries, predominately blackberry and raspberry.  Balanced palate with a strong underlying taste.  Leaves a long and pleasant aftertaste.  Pairs well with potatoes, cheese, salad, pasta, pizza and white meat.

Appellation:  Rioja Alta, Spain
Varietal: 100% Tempranillo
Analysis: 13.58% alcohol / volume
pH: 3.65
TA: 5.29 g/l
Residual Sugar: 1.9 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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!

 

Paco García Tempranillo Blanc

Croquetas de Bacalao Tapas (Salt Cod Fritters)

salt cod tapasBacalao (salt cod) is a Spanish delight.  Enjoy these bite size fish cakes, dipped into rich, creamy, garlicky allioli. They are irresistible as a tapas dish or appetizer. Serves 6.

INGREDIENTS:

  • 1 lb salt cod
  • 1 1/4 floury potatoes
  • 1 1/4 cups milk
  • 6 spring onions, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • juice of 1/2 lemon
  • 2 egg, beaten
  • plain (all-purpose) flour, for dusting
  • 3 1/2 oz dried white breadcrumbs
  • olive oil, for shallow frying
  • lemon wedges and salad leaves, to serve

ALLIOLI INGREDIENTS:

  • 2 large garlic cloves, finely chopped
  • 2 egg yolks
  • 1 1/4 cups olive oil
  • juice of 1/2 lemon, to taste

DIRECTIONS:

Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper.

Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.

Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.

Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and the parsley.

Season with lemon juice and pepper to taste – the mixture may also need a little salt but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.

Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.

Meanwhile, make the allioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the allioli is very thick. Season to taste, adding more lemon juice if you wish.

Heat about 3/4 inch oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden. Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves.

© Recipe courtesy of Spain-Recipes.com

AUGUST WINE CLUB:

Paco Garcia Tempranillo BlancoBodegas Paco Garcia
Tempranillo Blanco
Rioja, Spain

Silky styleSILKY WINE STYLE

In 1988, a local grower in Murillo de Rio Leza discovered that one of his red Tempranillo vines produced both red and white grapes at the same time. This spontaneous genetic mutation, very similar to what would be a case of albinism, gave birth to a new cepage, Tempranillo Blanco.  It has been harvested by hand in Paco Garcia’s “La Finca del Yergo” vineyard (2014) on clay laden soils; altitude of 550 meters above the sea level.

Winemaking Process: Once at the winery, after stemming, the berries are placed by gravity in stainless steel tanks to macerate for several hours so as to maximize extraction of structure, aromas, color and acidity from Tempranillo grapes.  They’re then presses (separating the skins from the pips) and the resulting must is taken to tapered and inverted tapered stainless steel tanks of 10,000 liters each, with double cold water sleeves to begin fermentation at low temperature.

Afterwards, the wine is kept on its lees for six months, half in stainless steel tanks and half in French oak barrels. This ensures the wine is rich, smooth and creamy, yet displaying the citric fruit and floral character typical of the Tempranillo Blanco variety.  The resulting wines are then blended together and bottled, expressing their round character and persistent bouquet once released.

Tasting Notes:The wine shows a unique bouquet of citrus notes (lemon and orange blossom) and fruits (pineapple and banana) with hints of mint, honey and cedar wood, displaying a subtle minerality.  And the mouthfeel benefits from the original Tempranillo’s volume, structure and length.  Try is now and later, to see the evolution that its acidity, structure and time spent in the barrel provide.  A couple years of bottle aging will appease its freshness and increase its finesse. It’s up to you to decide when and why you prefer to drink it, but it’ll always be a beautiful drop of loveliness.

 

Appellation: Rioja Alta DOCa, Spain
Varietal: 100% Tempranillo Blanco
Analysis: 12.90% alcohol / volume
pH: 3.23
TA: 6.81 g/l
Residual Sugar: 1.5 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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!

 

August Wine Club Pairing Recipe

Pimientos del Piquillo Rellenos Tapas (stuffed Piquillo peppers)

piquillo stuffed peppers tapasConsidered a Navarran speciality, neighboring La Rioja also enjoys the celebrated peppers.  Stuffed in Longroño style, the capital of the region, which is a good starting point for visiting local wineries.  Start the recipe the previous evening, allowing meat to marinate over night. Serves 4.

INGREDIENTS:

  • 3 cloves garlic, peeled but left whole
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons water
  • 1/2 pound ground veal
  • 1/2 pound lean ground pork
  • salt
  • 1 cup olive oil
  • 1 yellow onion, grated
  • 2 tablespoons finely chopped jamón (dry-cured ham)
  • 3 eggs
  • 1 tablespoon fine dried bread crumbs
  • 1 jar preserved whole piquillo peppers (about 18 peppers)
  • 1 cup all-purpose flour
  • 2 tablespoons whole milk

DIRECTIONS:

In a mortar, pound together 2 of the garlic cloves, 1  1/2 teaspoons of the parsley, and 1 tablespoon of the water until a paste forms. Place the veal and pork in a bowl, season well with salt, add the garlic paste, and mix well. Cover and refrigerate overnight.

In a skillet, heat 1/4 cup of the olive oil over high heat. Add half of the grated onion and saute for 5 minutes, or until shiny and tender. Add the veal and pork mixture, decrease the heat to medium, and cook, breaking up the meat with a wooden spoon and then stirring constantly, for 5 minutes, or until the meat starts to crumble a little.

Transfer to a bowl and let cool. Add the jamon, 1 of the eggs, and the bread crumbs to the bowl. Mix well and reserve.

Drain the piquillo peppers in a sieve or colander placed over a bowl. Measure 1/2 cup of the brine and set aside.

In a small saucepan, heat 1/4 cup of the olive oil over medium heat. Add the remaining grated onion and saute for about 5 minutes, or until it starts to turn golden. Meanwhile, in a mortar, pound together the remaining garlic clove, 1 1/2 teaspoons parsley, and 1 tablespoon water until a paste forms. Add the garlic paste to the onion in the saucepan and mix well. Add 1 teaspoon of the flour, stirring to incorporate with the onion. Add the pepper brine, increase the heat to high, and cook, stirring, for 5 minutes. Decrease the heat to low and cook the sauce for 10 minutes longer, or until thickened. Remove from the heat, let cool, and then pass through a food mill fitted with a medium plate held over a large cazuela.

With a small spoon, carefully fill each pepper with the meat mixture, taking care not to tear the pepper by overfilling it. Close the opening of each pepper by gently folding the edges. Spread the remaining flour in a shallow bowl. In a bowl, combine the remaining 2 eggs and the milk and whisk them together lightly.

In a large skillet, heat the remaining 1/2 cup olive oil over high heat. One at a time, lay the peppers in the flour, coating them on both sides and shaking off any excess, and then dip into the beaten egg and set aside on a plate. When the oil is hot, add 5 or 6 peppers, decrease the heat to medium, and fry for 2 minutes on each side, or until browned. Using a slotted spoon, transfer the peppers in the same way, always making sure the oil is hot again before adding the next batch.

Just before serving, place the peppers in the cazuela (shallow unglazed earthenware) with the sauce, place over medium heat, and heat through. Serve hot. © Recipe courtesy of Spain-Recipes.com

AUGUST WINE CLUB:

Paco SeisBold wine Style logoBodegas Paco Garcia
Seis Tempranillo
Rioja, Spain

BOLD WINE STYLE

Julia Pablo and Francisco Garcia

Julia Pablo and Francisco Garcia

Francisco (Paco) Garcia and Julia Pablo founded the family winery in their town, Murillo de Río Leza, in 2001. The hand logo is the original hand tracing of Paco Garcia, the soul of the winery.  It represents the hand craftsmanship and handwork of each and every wine.

Bodegas Paco Garcia winery owns 40 hectares of vineyards spread over seven estates in the central area of La Rioja, near the provincial capital Logroño.   The winery is situated in the town of Murillo alongside the Rio Leza river, in the Rioja Denomination of Origin in Spain. The winery has vineyards in a small valley between the Sierra Cantabria and Clavijo Mountains. The average age of the vines is 30 years and in some cases, reaches up to 80 years.

Since 2008, his son Juan Bautista has been managing it with his wife Ana, and together they have brought a new air to the winery as well as the wine.   “We are focused on the production of quality wines respecting the most deeply rooted traditions of Rioja but without forgetting the most modern oenological techniques.” – Juan Bautista.

Juan Bautista

Juan and Ana Bautista

This young Rioja wine was aged six months in barrels, seeking the highest expression of the varietal, embracing all possible flavors of the Tempranillo grape and maintaining a sweet and harmonious palate. The result, Paco Garcia Seis, with great aromatic power, velvety mouth and awakening of the senses.

Blackberry and ruby red color, clean and bright.  Aromatic explosion on the nose, strawberries, raspberries, blackberries and violets.  On the palate, tons of fresh red fruit, floral tones (violets), sweet blackberries. Round mouth, full and pleasant. Hint of oak and caramel. Very harmonious with long finish.   Pair with light cheeses, salads, white meats and fish. Suitable for vegans and vegetarians.  

Rioja map

Appellation: Rioja Alta DOCa, Spain
Varietal: 100% Tempranillo
Analysis: 13.84% alcohol / volume
pH: 3.55
TA: 4.7 g/l
Residual Sugar: 1.4 g/l
Aging: 6 months French oak, semi-new, low toasted
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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!

 

Winery Spotlight Series: August 12, 2020

Goldschmidt-Vineyards-Logo

Goldschmidt Napa Oakville

Winemaker Virtual Tasting Event on Zoom and Facebook LIVE

Goldschmidt Vineyards

Wednesday, August 12th at 6:00pm CST / 7:00pm EST

Zoom Facebook LivePlease join us for our August Winery Spotlight tasting event on Zoom, featuring Goldschmidt Vineyards from California.  Our special guest will be Owner and Winemaker, Nick Goldschmidt

Nick will be tasting through 7 different wines from Goldschmidt Vineyards, starting with their Chardonnay, two different Sauvignon Blancs, Merlot, and ending with three different Goldschmidt Cabernet Sauvignons.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Nick with a front seat on Zoom!  Or watch on our Facebook LIVE event.

 

Goldschmidt Wines

 

Goldschmid

ABOUT GOLDSCHMIDT VINEYARDS

Yolyn and Nick Goldschmidt are owner/vintners, and Nick is the winemaker. The winery offices are located in Healdsburg, California. Goldschmidt Vineyards is a vehicle by which Nick and Yolyn present their innovative way of wine making and wine presentation. There are two brands under their portfolio – the prestigious Goldschmidt Vineyard label and the international Forefathers label. The Goldschmidt Vineyard label is a program designed to showcase single vineyard source wines from both the Alexander Valley and Napa Valley Oakville appellations. The goal is create wines that highlight the distinct characters, benefits and attributes derived from these site specific harvests. Goldschmidt Vineyards Cabernets are crafted with the best possible resources to achieve exceptional richness, quality and balance – the hallmarks of world-class wines.

Guest speaker Nick Goldschmidt, Owner and Winemaker

me hi rez

Owner and Winemaker, Nick Goldschmidt

Nick Goldschmidt was born and educated in New Zealand and trained in Australia.  In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience.  In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996.  In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines.  The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Nick’s background here.

Joined periodically in the field by their five children, the Goldschmidt expertise is being passed down to the next generation, as evidenced in the wines released under the labels Chelsea Goldschmidt, Hilary Goldschmidt and Katherine Goldschmidt.

“Winemaking has been a passion that has fueled our dreams and enriched our lives. Even our children have become involved, whether by pitching in during harvest and crush or by helping pack “dad’s” bags as I head off to New Zealand and Argentina several times a year” – Nick Goldschmidt

Goldschmidt Family Photo

Goldschmidt Family

 

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Goldschmidt Vineyards
California

Cheers!

WineStyles.com

napa-valley-goldschmidt-vineyards

Winery Spotlight Tasting Event: July 22, 2020

Cline Family Cellars

Fred and Nancy Cline

Virtual Wine Tasting Event on Zoom

Cline Family Cellars

Wednesday, July 22 at 6:00pm CST / 7:00pm EST

Zoom logoPlease join us for this month’s Winery Spotlight tasting event on Zoom, featuring Cline Cellars from Sonoma, California.  Special guests include Charlie Tsegeletos, winemaker of Cline Cellars and Megan Cline, Certified Sommelier and daughter of Fred and Nancy Cline. 

Charlie and Megan will be tasting through 6 different wines from Cline Cellars, starting with their Farmhouse White, Sauvignon Blanc, Pinot Noir, Ancient Vineyards Mourvedre, Sonoma Syrah and ending with Cline’s Cabernet Sauvignon.  Be sure to RSVP at your local WineStyles location or on Eventbrite.  Pre-order your wines in advance at your local participating WineStyles location and taste alongside Charlie and Megan on Zoom!

Cline Cellars Wine Tasting

Virtual Wine Tasting Cline Cellars

Built on a passion for winemaking and rooted in respect for the land, Cline Cellars is a family-owned and operated winery in Sonoma, California. In 1982, Fred Cline started making his first vintages from original plantings of Mourvedre, Zinfandel and Carignan, some of which dated back to the 1880’s. As one of the original Rhône Rangers, he began planting varietals that included vineyards dedicated to Syrah, Viognier and Marsanne and Roussanne.  Fred and his wife Nancy have continued to plant vineyards across Sonoma County.

Guest speaker Charlie Tsegeletos, Winemaker

Winemaker Charlie Tsegeletos

Charlie Tsegeletos, Winemaker

Charlie was born to be a winemaker. There was always wine in his Greek/Italian household in northern California, and his great-grandfather made wine in Guerneville in the 1930s. Charlie graduated from UC Davis in 1979 with a degree in Agricultural Science and Management/Plant Science, and honed his craft at Hacienda Wine Cellars, D’Agostini Winery, and Glen Ellen Winery. Since joining Cline Cellars in 2002, he has created legendary Zinfandels, distinctive Rhône-style wines, and Sonoma Coast Pinot Noir, Merlot and Chardonnay. Charlie loves making wines that express the unique qualities of California fruit, and their specific sense of place. His mission is the creation of wines that surprise and delight the senses. Learn more about Cline’s Winemakers here.

Guest speaker Megan Cline, Certified Sommelier

Megan Cline

Megan Cline, Certified Sommelier

Following in the footsteps of her parents, founders of Cline Cellars, Megan also fell in love with the world of wine. After graduating from UC Santa Barbara and completing her Certified Sommelier training, she returned to Sonoma to work at the family winery. For Megan, it was love at first harvest.  “I like that wine is so much more than a beverage. It’s a combination of place’s history, geography, people, food, climate and traditions.”  Learn more about Megan >

Fred Cline Winemaking

Fred Cline

Grounded in Sustainability

Cline Cellars aims to be stewards of the land, not only through natural and sustainable Green String farming methods, but through an awareness of bringing interconnected systems into harmony. Cline Cellars is proud to be Certified California Sustainable Vineyard and Winery. From grape to glass, the program acknowledges a long-term commitment to sustainable wine growing and business practices.  RSVP to get a taste!

Cline Vineyards Sheep

Let’s Taste, Learn and Enjoy® together

Contact your local WineStyles to RSVP for this tasting event.

Cline Cellars
Sonoma County
California

Cheers!

WineStyles.com

Cline Petaluma Gap Vineyard

July’s Collectors Wine Club: Iowa

Collectors Wine ClubClos du Clocher

About Clos Du Clocher

Clos du Clocher wine estate is located in the Pomerol wine growing region in France. With three parcels of vineyard and just 300 yards south of the church in Pomerol, it is surrounded by the most famous growths of the appellation.   Founded in 1924, when the first parcel of vines were bought by a successful Bordeaux negociant,  Jean Baptiste Audy.  Today, the estate is owned by his grandson Pierre Bourotte and his great-grandson Jean-Baptiste.  The soils are composed of the famous dense iron-rich clay that is found in Pomerol.  The vineyards are planted with 70% Merlot and 30% Cabernet Franc with an average age of 39 years old. Grapes are hand harvested into small baskets and double sorted.  Winemaking is traditional and carried out in stainless steel and cement thermo-regulated vats.  After 4 weeks in the vats, malolactic fermentation takes place in oak barrels or vats, depending on the parcels and the vintage.  The wine is aged for up to 18 months in French oak barrels (two thirds new and one third one year old).

Clos du Clocher PomerolBold wine Style logoClos du Clocher
Pomerol
Merlot, Cabernet Franc
Bordeaux, France

BOLD WINE STYLE

This month’s Collector’s Club includes both the 750ml and 1.5 Magnum bottle of Clos du Clocher.

In the very center of the famous Pomerol plateau, under the shadow of the eponymous bell tower of the neighboring church, this vineyard is home to some truly ancient vines that translate into a tremendous wine in bottle. This is without a doubt “A beauty from the high plateau of Pomerol” to quote Robert Parker of The Wine Advocate. 

Clos du Clocher is an elegant Pomerol style and a wonderfully pure expression of the vineyard’s terroir. Perfect for short-medium term drinking for the vintage.  Annual production at Clos du Clocher is about 2000 cases and the legendary consultant Michel Rolland consistently produces wines of real elegance from a modest 7 hectares. In a diminishing field, this elegant style is one of Pomerols very best values. 

“Has a lightly roasted feel, with ganache and espresso notes lining the core of plum and blackberry fruit. Roasted alder hints fill the finish, while the roasted edge provides the texture. Shows more guts than refinement.” Wine Spectator

Appellation: Bordeaux (right bank), Pomerol, France
Varietal: 80% Merlot, 20% Cabernet Franc
Analysis: 14% alcohol / volume
Aging: 18 months French Oak barrels
Winemaker: Michel Rolland

About Chateauneuf-du-Pape

In the 14th Century, under the reign of Pope John XXII, the Avignon village became the summer residence of the papacy. As for the precious nectar produced in this area, he granted it the rank of “Vin du Pape”, opening the doors of the great European courts.  More than likely, during Gallo-Roman times the vines covered the territory of Châteauneuf-du-Pape. However, the first written evidence of its existence dates from 1157. In keeping with local tradition and planting himself, Geoffroy, bishop of Avignon, had a vineyard within the territory of Châteauneuf-du-Pape. However, it’s the popes from the fourteenth century that were the real promoters of the wine growing business of the appellation.

By the 19th Century, the wines were very well known, enjoyed by famous people, poets, literary and cultural associates in Paris.  By the 20th Century, winemakers were anxious to defend the growing reputation of the Châteauneuf-du-Pape wines, the beginnings of the current system of AOC.  The 1919 wine appellation law on “designations of origin” was too general and didn’t prevent fraud. The constituent meeting of the “Châteauneuf-du-Pape winegrowers union” took place in October 1923. After several years of legal proceedings, the decree of the appellation is published and Châteauneuf-du-Pape becomes the first wine-making AOC of France on May 15, 1936.  Still in force today, it continues to protect and guarantee the quality of Châteauneuf-du-Pape wines. The vineyards now cover 7900 acres in the towns of Châteauef-du-Pape, Bédarrides, Courthézon, Orange and Sorgue.

Domaine Chante CigaleBold wine Style logoDomaine Chante Cigale
Rouge 2016
Châteauneuf du Pape, France

BOLD WINE STYLE

Today, the Domaine Chante Cigale is one of the most important family estates of Châteauneuf du Pape.  Alexandre Favier is now carefully running the winery by keeping up with the winemaker’s tradition of the family.

The Estate now stretches over 40 hectares on the Châteauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir.  The diversity of its soils and of the grape varieties allows the elaboration of a unique and exceptional wines.  Alexandre Favier and his team are taking good care of every step of the wine production themselves, respecting the spirit of the Domaine. 

Bright violet. Ripe cherry and raspberry on the deeply perfumed nose, lifted by suggestions of pungent flowers and cracked pepper.  Nicely concentrated but lively as well, offering sappy red berry, candied cherry and lavender flavors that show very good clarity and smooth, seamless texture.  Finishes sweet and silky, displaying spicy persistence and gentle tannic grip.” – 91 pts. Vinous 2018

It boasts silky tannins, plenty of cherry fruit and a dusting of ground pepper and all spice on the long finish. Drink 2018-2028.” – 91 pts, Robert Parker 2018

Appellation: Châteauneuf-du-Pape, France
Varietal: 65% Grenache, 20% Syrah, 10% Mourvédre, 5% Cinsault
Analysis: 15.5% alcohol / volume
Aging: 12-14 months in 35% new French oak

 

 
 
 

July Premium Wine Club

Scheid Vineyards logo

Al Scheid

Al Scheid

About Scheid Vineyards

Al Scheid set his roots in Monterey County in 1972, embracing his role as a pioneer of wine growing in the region. Al’s outlook has always been that life is an adventure and this attitude served him well as he embarked on the journey of his lifetime.   For the first 15 years, Scheid Family Wines was known as Monterey Farming Corp, a grape grower that sold all its production to winery clients for use in their own brands. Fast forward to today, Scheid Family owns 12 estate vineyards located along a 70-mile stretch of the Salinas Valley. They now focus on building their own brand that is produced at their state-of-the-art winery, as well as a smaller Reserve Winery where the small production wines of Scheid Vineyards are crafted.

Mellow style logoScheid Vineyards
Pinot Noir Clone POM Reserve
Monterey, California

Scheid’s Clone series was created to highlight the different nuances that each Pinot Noir clone exhibits.  What do we mean by “clone”? Grapevines in general and Pinot Noir in particular, are generally unstable and can mutate slightly over time. Each grape variety is actually made up of many subtypes, called clones. These clones can result in different flavors, intensity, color, etc.  Scheid Vineyards grow 20 different clones of Pinot Noir. Pommard is one of the Dijon clones and is known for earthy, fruit forward characteristics, as well as structure and density.  A dramatic and vibrant wine, Scheid Vineyards Clone POM has aromas of black cherries, blackberries and currants with notes of vanilla, mocha, and oak, mingled with a hint of clove. it is a classic Pinot Noir, with soft tannins and round, rich, red, fruit on the palate.

The Pommard clone is one of the oldest clones planted in the U.S., where it was originally sourced from Chateau de Pommard in the early 1950’s. The fruit for this Pinot Noir was sourced from the Riverview Vineyard, adjacent to the Pinnacles National Park.  This 215 acre vineyard is nestled on a bench overlooking the Salinas River and is an ideal site for ultra-premium Pinot Noir. The bench location aids in creating excellent air flow and the southwestern exposure maximizes available sunlight and allows the fruit to ripen slowly and evenly.

Appellation: Monterey, California
Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
pH: 3.73
Total Acidity: 5.6 g/l
Aging: 100% French oak

Stokes Ghost

Stokes Ghost Bold wine Style logoScheid Family Wines
Stokes Ghost
Petite Sirah
Monterey, California

In 1833, British sailor James Stokes jumped ship in Monterey with a booty of stolen medicine. Passing himself off as a doctor, he opened a downtown pharmacy and launched a thriving medical practice as “Dr. Stokes”.  Despite a knack for killing his patients, he landed a commission as the personal physician to California Governor Jose Figueroa. Within a year, the governor was dead. The phony physician was astonishingly successful for someone so poor at his job. He grew wealthy, married the widow of one of his patients, and served as mayor of Monterey. Eventually the gig was up. According to legend, Stokes’ sons confronted him of his devious deeds and he ingested poison, falling lifeless at their feet. His former home still stands today and haunted by the ghostly figure of a man dressed in 1800s garb. This is the legend of Stokes’ Ghost.

Deep and brooding, this Petite Sirah is brimming with aromas of blackberry, plum and black currant.   The intense, jammy fruit provides the drama while subtle notes of mocha and hazelnut bring finesse. Stokes’ Ghost is full-bodied with balanced tannins and a finish that lingers on the palate.  This rich, lush wine is just what the doctor ordered.

The Petite Sirah grapes in this wine were harvested at night in the southernmost reaches of Monterey appellation, an ideal location for growing this dramatic, heart-stopping variety. Upon arrival to the winery, the grapes were crushed and fermented in small lots to extract the full flavors and tannin structure for which Petite Sirah is so well known.  The wine was then pressed and racked at dryness for oak aging.

The fruit for Stokes’ Ghost hails from Scheid’s estate vineyard in the Hames Valley, an inland enclave at the southern end of Monterey County. Considered a “Goldilocks” region – not too hot, not too cold – it offers ideal conditions for Petite Sirah. The wine was aged in American and Hungarian oak barrels to add complexity and soften the tannins.

Winemaker Dave Nagengast

Dave Nagengast, Winemaker

Winemaker: Dave Nagengast has a strong connection to Petite Sirah. As winemaker for Stokes’ Ghost, he is passionate about this powerhouse variety and well-acquainted with its deepest, darkest secrets. He knows where to grow, how to farm, when to harvest, and how to vinify Petite Sirah to create a wine that is not only big, dark and bold, but also lush, balanced and aromatic. Says Dave, “Petite Sirah is not for those with delicate sensibilities. But for those of us who revel in a muscular, full-bodied wine packed with flavor, character and soul, Petite Sirah has no equal.”

Appellation: Hames Valley, Monterey, California
Varietal: Petite Sirah
Analysis: 14.5% alcohol / volume
Total Acidity: 6.2 g/l
pH: 3.54
Aging: 12 months in American, French and Hungarian oak

 

July Wine Club: Shrimp Boil Packs

Shrimp Boil Foil Packs

Photo credit: The Spruce / Victoria Heydt

Shrimp Boil Foil Packs

Enjoyable option for a fuss-free weeknight dinner or a weekend backyard cookout on July 4th.

INGREDIENTS:

  • 1 pound shrimp (31 to 35 count, peeled and deveined)
  • 1 pound small red potatoes or gold potatoes (cut into small cubes, about 2 inches)
  • 2 ears of corn on the cob (husked, cleaned, chopped into small rounds)
  • 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2 to 3 inch long pieces)
  • 1/2 yellow or red onion (medium-sized, thinly sliced)
  • 2 cloves garlic (minced)
  • 4 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 tablespoon flat-leaf parsley (finely chopped)
  • Garnish: 1 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 lemons (sliced, about 12 wedges)
  • Garnish: 1 stick butter (melted)

DIRECTIONS:

  • Gather the ingredients.
  • Preheat the oven to 400°F or the grill to medium-high heat (about 400°F). If using frozen shrimp, place the package under cold water for 10 minutes to thaw.
  • Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into colander. Set aside.
  • While the potatoes and corn are simmering prepare 4 sets of 12×24 inch long aluminum foil sheets. Fold each in half, forming a square.  If using pre-cut aluminum foil simply prepare sheets 12×12 inches. Slightly fold up the edges of the sheets.
  • In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper and Old Bay seasoning.  Mix very well to coat all the ingredients.
  • Divide the shrimp boil ingredients between the four aluminum foil sheets.
  • Neatly fold into packets.
  • Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
  • Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges. Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.
  • © Recipe courtesy of Recipe Tin Eats

JULY WINE CLUB:

Ranch 32 Sauvignon BlancCrisp Wine StyleRANCH 32
Sauvignon Blanc
Monterey, California

CRISP WINE STYLE

The grapes for this Sauvignon Blanc were grown on estate vineyards in Monterey County, California.  The majority of the blend hails from the San Lucas Vineyard located south of Greenfield in the sub-appellation of San Lucas.  The Sauvignon Blanc grapes were picked at optimum ripeness during the night and brought to the winery in the early morning hours. Upon arrival, the fruit was gently whole-cluster pressed, then chilled and lightly settled before being transferred to a refrigerated stainless steel tank.  Fermentation was conducted slowly at cool temperatures to retain the fruit esters and enhance the varietal aromatics.  Stainless steel tanks provide a neutral and reductive environment that serves to accentuate the wine’s crisp, zesty qualities and retain its distinctive freshness.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“The warm days followed by cooling afternoon winds from the Monterey Bay enhance the melon and tropical fruit flavors. Fragrant and zesty citrus aromas with a hint of flora notes lead into a medium-bodied palate with lovely flavors of green apple and guava. The lingering bright fruit finish is crisp and refreshing, making our Sauvignon Blanc an ideal apéritif. –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 100% Sauvignon Blanc
Analysis: 13.5% alcohol / volume
pH: 3.44
TA: 6.2 g/l
Aging: Stainless Steel tanks
Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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!

 

July Wine Club: Cooper’s Blend

Photo by Sabrina S. Baksh/Regarding BBq, Inc.

Grilled Steak Burgers with Port Wine Reduction Spread

Yummy gourmet burger to grill up and enjoy at your July 4th cook out. Well-seasoned, grilled to perfection with a port wine topping, on a toasted Ciabatta bread. Enjoy with a glass of Ranch 32 Coopers Blend.

INGREDIENTS:

  • 3 pounds ground beef (preferably lean)
  • 2 tablespoons salt
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce​
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon black pepper (coarse ground)
  • 1/2 teaspoon ancho chili powder
  • 4 large Ciabatta bread
  • 2 tablespoons olive oil (both plain and garlic for drizzling)
  • 8 to 10 large slices of Havarti cheese

INGREDIENTS FOR PORT REDUCTION:

  • 1 1/2 cups port wine
  • 2 tablespoons shallots (finely chopped)
  • 1 teaspoon beef soup base, plus 2 tablespoons water
  • 1 3/4 cups mayonnaise

PORT REDUCTION DIRECTIONS:

  • Gather ingredients, heat 1 tablespoon olive oil in a small pot.
  • Add Shallots and cook on medium-high heat, for 1 to 2 minutes.  Once translucent, pour in the wine.
  • Allow mixture to come to a quick boil, add the beef base, water and stir.
  • Reduce heat and let the mixture simmer for 20-25 minutes. Stir mixture occasionally.
  • Once reduced more than half and mixture has thickened (consistency of syrup) remove from heat and allow reduction to cool.
  • Once cooled, mix 2 tablespoons at a time into mayonnaise until well incorporated. It will take on a lavender hue.
  • Place in air tight container and store in the refrigerator until ready to use.

BURGER DIRECTIONS:

  • Gather the ingredients. Preheat grill for medium-high heat.
  • Combine meat with corresponding seasons. Form into four large patties or two smaller ones, depending on the size of the bread. Do not make patties too large, as you run the risk of them breaking on the grill.  Patties should be about 1 inch thick.
  • Place burger patties onto grill and cook for 7-8 minutes per side.
  • Once cooked, remove from heat and place onto a large platter or cooking sheet. Tent with foil to keep warm.
  • Cut Ciabatta bread in half, lengthwise.
  • Drizzle with plain olive oil and a touch of garlic olive oil. If you do not have garlic oil, just dust light with garlic powder.
  • Place onto grill cut side down for 2-3 minutes.
  • Once lightly toasted and warmed through, remove from heat and promptly add Havarti slices, burger patties, a generous helping of port wine spread and top halves of Ciabatta.
  • Cut into three pieces each or two if the bread is smaller. Enjoy!
  • © Recipe courtesy of The Spruce Eats Derrick Riches

JULY WINE CLUB:

Bold wine Style logoCoopers Blend Ranch 32RANCH 32
Cooper’s Blend
Monterey County, California

BOLD WINE STYLE

Nestled on the west side of Salinas Valley, directly in the path of the region’s relentless afternoon winds lies Ranch 32.  Here, warm sunny days are tempered by evening coastal fogs that often linger until mid-morning the following day.  This ideal climate lengthens the growing season, allowing the fruit to develop complex flavors and intense varietal character. 

The fruit was picked at optimum ripeness during the night and brought to the winery in the very early morning hours. The grapes were sorted, destemmed, crushed, and fermented dry in open top fermenters.  The firm cap of skins and seeds that bubbles up and forms on the surface during the red fermentation was gently punched down several times a day.  To add complexity and retain character, each variety was fermented separately, then aged with a mix of American, Hungarian and French oak. During the blending process, just prior to bottling, the proportion of each variety was chosen to accentuate richness of flavor and to maximize depth, complexity, mouthfeel and finish.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“Our Cooper’s Blend is a harmonious blend of six varieties that each contribute unique flavors and characteristics to the final wine.  The Petite Sirah brings very dark, purple-edged color and intense black fruit flavors. The Merlot and Syrah offer bold blueberry and juicy cherry and the Petit Verdot contributes exotic violet aromas and concentrated structure. The Tempranillo adds a subtle spice, while a small amount of White Riesling brings heightened fruit aromatics to the blend. The result is a wine of complexity and structure, with layer upon layer of flavor.  The gentle tannins make this well-balanced wine a natural partner for a wide range of foods .” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 33% Petite Sirah, 28% Merlot, 20% Petit Verdot, 9% Syrah, 7% Tempranillo, 3% White Riesling
Analysis: 14.5% alcohol / volume
pH: 3.62
TA: 6.1 g/l
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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!