Heredad de Peñaloso Blanco Rueda

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.


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February Wine Club Pairing Recipe

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


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Winery Spotlight Series: February 22, 2023

Feb22_JLohr_logo

Cynthia Lohr, Co-Owner

Cynthia Lohr, Co-Owner

J. Lohr Vineyards & Wines
with Guest Speaker, Cynthia Lohr
Paso Robles, California

Wednesday, February 22, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring J. Lohr Vineyards & Wines with guest speaker Cynthia Lohr, Co-Owner of J. Lohr Vineyards. She will be joining us LIVE on the big screen nationwide, sharing the six wines below.

Wines Tasted:

  1. J. Lohr Arroyo Vista Chardonnay
  2. J. Lohr Bay Mist White Riesling
  3. J. Lohr Wildflower Valdiguie
  4. J. Lohr Hilltop Cabernet Sauvignon
  5. J. Lohr Pure Paso® Proprietary Red Wine
  6. J. Lohr Tower Road Petite Sirah

To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go from your local participating store and watch/taste along with us on Zoom!

Feb22_JLohr_bottles_email

About J. Lohr Vineyards & Wines:

Founded 50 years ago and still family-owned and operated today, J. Lohr Vineyards & Wines has established itself as one of the industry’s most respected wine brands. Jerry Lohr’s remarkable career continues in close, hands-on partnership with his children and co-owners Steve, Cynthia, and Lawrence. J. Lohr farms over 2,700 acres of vineyards in Paso Robles, now recognized as one of the world’s best spots for Cabernet Sauvignon and other Bordeaux and Rhone varietals. In 2022, J.Lohr Vineyards was named one of the Top 100 Wineries by Wine & Spirits magazine. Learn more about their story here.

About Cynthia Lohr, Chief Brand Officer / Co-Owner:
Cynthia Lohr Photo

© Cynthia Lohr

As the daughter of California wine pioneer, Jerry Lohr, Cynthia grew up in the vineyards and cellars absorbing all aspects of the wine industry. After graduating from UC Davis, Cynthia chose her own path in strategic marketing communications and brand/business development for leading Internet and Technology Companies. It wasn’t until 2002 that Cynthia decided to join the family business as their Director of Communications. In 2009, she was named Marketing Vice President leading the family business to their recognition as the 2010 “American Winery of the Year” by Wine Enthusiast Magazine. She is also responsible for the company’s J. Lohr Touching Lives program – a partnership with National Breast Cancer Foundation, Inc® – funding more than 8,000 mammograms for women through sales of wines from the J. Lohr Carol’s Vineyard. In 2019, Cynthia was named Chief Brand Officer – she shares the operational oversight of the company along with fellow Lohr family co-owners, father, Jerry, and brothers, Steve and Lawrence. Learn more about Cynthia and the J. Lohr family team here.

Photos, Video and Information © J. Lohr Vineyards & Wines – All Rights Reserved.


Let’s Taste, Learn and Enjoy® together
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Cynthia Lohr
J. Lohr Vineyards & Wines
Wednesday, February 22, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
 

January Collector’s Wine Club: Iowa

Collectors Wine ClubMica_Cabernet_Bottle_ImageBuccella
Mica
Cabernet Sauvignon
Napa, California

BOLD WINE STYLE

Made from the same vineyards as their flagship winery, Buccella, the Mica grapes are made to express more fruit forward wines that are fresh with plush tannins. This generous Cabernet Sauvignon has aromas of black cherry, and cassis with hints of dark chocolate and caramel. The palate is fresh, lively and bright with luscious and smooth tannins and flavors of dark chocolate, tobacco and boysenberries.

Analysis: 14.2% alcohol / volume
Varietal: Cabernet Sauvignon
Region: Napa, California

ABOUT THE WINERY:
Founded in 2002 by Bill Deem and his wife, Alicia; the couple discovered their mutual love for the wine industry over a bottle of 1990 Gaja, shared on their very first date. They chose the name “Buccella,” meaning “mouthful” in Latin, to highlight the big, bold, concentrated flavors that make their wines so luxurious. Their goal is to create wines that bring people together, initiate new relationships and celebrate life’s most monumental moments. Learn more about their story here.

Photos and Information © Buccella– All Rights Reserved.


Page Turner_TextbookTEXTBOOK
2014 “Page-Turner”
Oakville, Napa Valley, California

BOLD WINE STYLE

This juicy, well-integrated red blend is deep ruby-purple in color with aromas of blackcurrant, sweet cherry, licorice, clove and plum. The palate has spicy and floral notes of red and blackcurrants with hints of white chocolate. It’s a concentrated, yet medium-bodied wine with sweet tannins and a round mouthfeel.

Analysis: 14.6% alcohol / volume
Varietal: 60% Merlot, 25% Cabernet Sauvignon, 15% Cabernet Franc
Region: Oakville AVA, Napa Valley, California

WINEMAKER’S NOTES:
“Our ‘Page-Turner’ release reflects our commitment to careful blending of classic “Right Bank” varieties grown in Oakville. Vintage 2014 gave us six barrels (about 150 cases). Hand-pruned, hand-picked and hand-sorted, with twenty-two months maturation in small French oak barrels, it displays the textbook qualities of Oakville’s finest red wines.”

ABOUT THE WINERY:
Jonathan Pey and his wife, Susan, set out to find wines that married the refinement of their favorite French and Italian wines with the rich, powerhouse wines they often found in Napa Valley.  Through their connections, Susan and Jonathan were able to create their first vintage of Oakville Cabernet and claimed it was a “textbook Oakville Cab”; thus the birth of TEXTBOOK wines. Today, the couple continues to work closely with other partners and winemakers across Napa Valley to create superior and consistently high quality wines. Learn more about their story here.

Photos and Information © Textbook Winery – All Rights Reserved.


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Learn more about our quarterly Collectors Club > click here

 

 

 

Chateau Le Prieur Cuvée Passion

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

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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Winery Spotlight Series: January 11, 2023

Brassfield Estate Winery

Brassfield Estate Winery

Brassfield Estate Winery
with Guest Speaker, Jonathan Walters
Clearlake Oaks, California

Wednesday, January 11, 2023
6:00pm CST / 7:00pm EST

Join us for a wine tasting event featuring Brassfield Estate wines with guest speaker Jonathan Walters, General Manager/Vineyard Manager of Brassfield Estate Winery. He will be joining us LIVE on the big screen sharing the seven wines below.

Wines Tasted:

  1. Serenity Rosé Pinot Noir
  2. Brassfield Pinot Gris
  3. Brassfield Sauvignon Blanc
  4. Serenity Proprietary White Blend
  5. Brassfield Pinot Noir
  6. Brassfield Cabernet Sauvignon
  7. Eruption Proprietary Red Blend

To reserve a table and attend the wine tasting in person, please contact your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go from your local participating store and watch/taste along with us on Zoom!

Jan11_Brassfield_bottles

About Brassfield Estate Winery:
© Winemaker, Carlos Valadez of Brassfield Estate Winery

Winemaker, Carlos Valadez

The wines of Brassfield Estate Winery reflect the distinctness of diversity and their sites – from the elevated valley floor of High Serenity Ranch to the unique intensity of Volcano Ridge Vineyard. Handcrafted by Brassfield’s winemaking team, with a focus on sustainable farming, classic techniques, and purity of flavor results in fruit-driven, balanced, and delicious wines. Their winemaker, Carlos Valadez, has generational roots at Brassfield and is focused on sustainable viticulture practices and classic winemaking techniques. Learn more about their story here.

About Jonathan Walters, Vineyard & General Manager:
© Jonathan Walters, General Manager of Brassfield Estate

Jonathan Walters, GM/Vineyard Manager

Jonathan spent many years honing in on his hospitality and management skills before joining the Brassfield Estate Management team in 2014. While studying Agronomy and Horticulture at Texas A&M, Jonathan had the privilege to work at many different fine dining establishments as well as the George H. W. Bush Presidential Library. After graduation, Jonathan arrived in Lake County in 2009 and quickly became involved in many aspects of the wine community. Before starting his career with Brassfield Estate, he worked for Robinson Lake Vineyards and sat on the Executive Board of both Lake County Wine Grape Commission and the Lake County Winery Association. Learn more about Jonathan and the Brassfield team here.

Photos and information © Brassfield Estate Winery – All Rights Reserved.


Let’s Taste, Learn and Enjoy® together
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Jonathan Walters
Brassfield Estate Winery
Wednesday, January 11, 2023
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com
 

Aresca Cortese dell’Alto Monferrato DOC

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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December Wine Club Pairing Recipe

Stuffed_Pasta_Shells_meat_and_cheeseThe Best Stuffed Pasta Shells

INGREDIENTS:

  • 1 (12 ounce) box jumbo pasta shells
  • 1 lb. ground beef (or substitute with ground turkey, ground Italian sausage, or ground chicken)
  • 1 cup chopped onion
  • 2 cups shredded Italian blend cheese, divided (or substitute with shredded mozzarella cheese)
  • 1 (15 ounce) container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • ¼ cup pesto
  • 1 (24 ounce) jar marinara sauce
  • optional garnish: chopped fresh parsley or basil

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
  3. Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
  4. Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
  5. Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
  6. Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
  7. Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.
  8. Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!

© Recipe courtesy of Blair Lonergan of The Seasoned Mom.

DECEMBER WINE CLUB:

Mellow style logoAresca Barbera La Rossa red wineFratelli Aresca
Superiore “La Rossa”
Barbera d’Asti DOCG

Piedmont, Italy

MELLOW WINE STYLE

A complex and intense nose with notes of cherry and currant. It has a full-bodied taste with notes of fresh and mature red fruit such as cherry, raspberry and an elegant finish of vanilla.

Varietal: 100% Barbera
Analysis:
14% alcohol / volume
Vineyards: Located in Monferrato-Asti area with south-exposition, guyot training system, grape-yield of 9 tons/hectare max, manual harvest
Winemaking: Temperature-controlled alcoholic fermentation and maceration on skins for 12-15 days. Maturation in wooden casks for 7/8 months and for 6 months in bottle before sale.
Pairing: Ideal with stuffed pasta, red meat, roast and cheese.

WINERY NOTES:
‘La Rossa’ (meaning “the red one”) is an Italian synonymous of Barbera because it evokes its intense red color. The grapes are selected from the vest vineyards located in Monferrato-Asti area. The wine ages in wooden casks for at least 7-8 months. La Rossa is a complex red wine, idea for hearty meals.

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 territory. Learn more here. >

Aresca Family

Information and photo © Fratelli Aresca – All Rights Reserved.


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November Wine Club Pairing Recipe

Stuffed,Mushrooms,With,Italian,Sausage,,Breadcrumbs,,Fresh,Sage,,Thyme,,AndStuffing-Stuffed Mushrooms

INGREDIENTS:

    • 3 tablespoons olive oil, plus more for greasing pan
    • 24 large Cremini mushrooms (about 1¼ pounds), each about 2 inches wide
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • kosher salt and black pepper
    • 3 tablespoons unsalted butter
    • 2 small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
    • 2 sarge shallots, minced
    • 3 garlic cloves, minced
    • 2 teaspoons finely chopped fresh rosemary
    • 1 teaspoon poultry seasoning
    • 1 teaspoon celery seeds
    • 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
    • 1 to 1½ cups grated Gruyère or Emmental cheese
    • 4 tablespoons minced fresh parsley
    • 2 large eggs

DIRECTIONS:

    1. Heat the oven to 400°F and lightly brush a large rimmed sheet pan with olive oil.
    2. Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top. Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
    3. Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
    4. While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped (about 2 cups).
    5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
    6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined (makes about 4 cups).
    7. Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

© Recipe courtesy of Alexa Weibel of NY Times Cooking.

NOVEMBER WINE CLUB:

Bold wine Style logoDaughters-sons-CabernetDaughters & Sons
Cabernet Sauvignon
Columbia Valley, Washington

BOLD WINE STYLE

An exceptional growing season, with a mild winter and a warm spring led to the growing season starting two weeks earlier than normal. This resulted in a long and slow growing season that allowed for great flavor development while retaining acidity and structure. It is recommend to drink this wine now.

Varietals: Cabernet Sauvignon
Analysis:
14.1% alcohol / volume
Total Acidity: 7.9 g/L
pH: 3.70
Region: Columbia Valley, Horse Heaven Hills
Aging: Aged for 16 months in French oak, no new barrels were used to ensure bright fruit characteristics

Information © Daughters & Sons – All Rights Reserved.


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