La Montagne Pinot Noir

Salmon with Citrus and Fennel Salt_Bella Cucina

© Photo by Bella Cucina

SAUTÉED SALMON WITH CITRUS & FENNEL SALT

INGREDIENTS:

DIRECTIONS:

  1. Season salmon with Bella Cucina Citrus & Fennel Savory Salt.
  2. In a large sauté pan, heat with Bella Cucina Extra Virgin Olive Oil over medium heat. Add the seasoned salmon, skin side down, and cook until the skin is crisp and browned (do not move while cooking to allow the skin to caramelize).
  3. Turn salmon over and cook on the other side until done, about an additional 2-3 minutes.
  4. Remove from pan onto plate or platter. Garnish with diced lemon and organic pea sprouts.

NOTE: Bella Cucina products available at select WineStyles locations.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Mellow style logoLa-Montagne-bottleLaMontagne
Pinot Noir
Santa Rita Hills, California

MELLOW WINE STYLE

This Pinot Noir has aromas of black and red cherries with subtle notes of olives, and leafy herbs. On the palate, it is rounded and elegant with exciting freshness. A pleasure to drink!

Varietal: 100% Pinot Noir
Analysis: 14.3% alcohol / volume
Region:
Santa Rita Hills AVA
Vineyard: Kessler-Haak Vineyard

ABOUT THE VINEYARD:
Kessler-Haak, a 2.5-acre vineyard in Santa Rita Hills AVA, on California’s Central Coast of Santa Barbara is a privileged location perfect for producing some of the best Pinot Noirs in the new world. Close to the Pacific Ocean, the refreshing sea breeze cools the vineyards, while the sedimentary limestone soil, with patches of clay and sandy loam provide an ideal terroir for these grapes. This beautiful vineyard is managed with sustainable practices.

ABOUT LAMONTAGNE:
Kimberly Smith is the owner and winemaker of LaMontagne. She is a visionary and passionate business-woman with a tremendous love for Pinot Noir.  In 2006, she began to plot her dream with the help of her mentor and winemaker, Wes Hagen (named “One of the 100 Most Influential winemakers in the USA in 2013”, according to Decanter

Today, Kimberly works closely with her son, Alec, producing award-winning, sustainable, small lot Pinot Noirs and Chardonnays from Sta. Rita Hills. Learn more about the winery here.


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M by Martellotto Chardonnay

Tagliatelle with Spring Peas_Bella Cucina

© Photo by Bella Cucina

TAGLIATELLE WITH SPRING PEAS AND PRESERVED LEMON CREAM

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente.
  2. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth.
  3. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture.
  4. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Rich WineStylesM by Martellotto Chardonnay wine bottleM by Martellotto
Chardonnay
Santa Rita Hills, California

RICH WINE STYLE

“If you love baked apples, you’ll love this wine. I followed the Burgundian tradition to capture the youthful vivacity and acidity in the wine. The focus here is a purity of Chardonnay fruit expression. There is a moderately low alcohol, light oak influence and a pure fruity flavor of pineapple, Granny Smith Apples, and Honey Crisp Apples. The wine is just a delight to drink and share. Drink now and through 2027.” – Winemaker, Greg Mortellotto

Varietal: Chardonnay
Vineyard: Spear Vineyard
Fermentation: 100% barrel fermented
Aging: 100% French oak barrels for 6 months, with monthly lees stirring – oak barrels were mainly second and third use, allowing only a small amount of oak, toast and vanilla flavoring on this wine.
Production: Only 350 cases produced.

Winemaker, Greg Martellotto

Winemaker, Greg Martellotto

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to a 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines that speak to his own viticultural passion. From his ancestors’ traditional winemaking in Southern Italy, to his grandfather’s homemade wine during Prohibition, to production in an innovative warehouse facility shared with Barbieri Wine Co. and Lo-Fi wines, Martellotto Winery produces remarkable wines of consequence, consistency, value, and varietal expression. With each bottle, it is the Martellotto family’s desire to share extraordinary, artisanal wines. Learn more about the winery here.


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June Wine Club Pairing Recipe

Eggplant Caponata Pasta Sauce_Bella Cucina

© Photo by Bella Cucina

EGGPLANT CAPONATA PASTA SAUCE

INGREDIENTS:

NOTE: Bella Cucina products available at select WineStyles locations

DIRECTIONS:

  1. Cut eggplant into small dice. Sprinkle with kosher salt and let drain in a colander for 10 minutes. Squeeze out any excess moisture and blot dry with a towel. ⁠
  2. In a large pan, heat the olive oil. Add the eggplant with the salt. Cook over medium high heat, stirring occasionally, until the eggplant is cooked and lightly browned, almost crisped but not burned. Add the pasta sauce and pesto. Continue to cook, covered, over low heat for an additional 10-15 minutes. ⁠
  3. ⁠Toss with pasta and garnish with fresh basil leaves and toasted pine nuts. ⁠

© Recipe courtesy of Bella Cucina.

JUNE WINE CLUB:

Bold wine Style logoM-by-Martellotto-Grenache_bottleM by Martellotto
Grenache
Portico Hills Vineyard
Santa Barbara County, California

BOLD WINE STYLE

This Grenache is fresh and brilliant with dark blackberries and crushed black cherry fruit. It is exceptionally natural, but has a medium acidity and a fruit-focused approach that makes this wine “lip-smacking delicious”.  The wine is concentrated, but light on the mouth with an appealing finish that ultimately, leads to easy drinking.

Varietal: Grenache
Vineyard: Portico Hills Vineyard
Fermentation: Stainless steel tanks
Aging: Rested in mostly neutral French Oak for 15 months
Production: Only 525 cases produced

Greg Martellotto

Winemaker, Greg Martellotto

ABOUT THE WINEMAKER:
Greg Martellotto has been making wine since 2005. His path led him to winemaking experiences in Mexico, Italy, Napa Valley, Paso Robles, and Santa Barbara. He holds a degree in Biological Sciences from Stanford University and a Masters degree from the University of Texas. His global wine experience has provided opportunity to travel to most of the major winemaking regions of the world as both a buyers and a consumer, which informs his style. Equally important and unique among most winemakers, Greg’s experience as an importer and wine buyer provides insider’s access to the greatest wines and wineries in the world. In this capacity, he regularly tastes more than 400 wines per month— it’s safe to say, he knows great wine!

ABOUT MARTELLOTTO WINERY:
The Martellotto family roots trace back to 17th century winery in Alberobello in Puglia, Italy. Over four centuries later, winemaker Greg Martellotto continues his family’s viticultural legacy, by making enticing, vibrant wines what speak to his own viticultural passion. Since 2005, Martellotto Winery has produced unique and exciting wines designed to surprise and ignite discerning palates of wine lovers everywhere— Greg strays away from mass produced wines that are squeaky clean, uniform and less interesting. Greg starts with healthful and sustainably farmed grapes. Then, by combining creative fermentation techniques with artistic blending techniques before bottling, the Martellotto Winery is able to produce distinctive and delicious wines. Learn more here.


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May Wine Club Pairing Recipe

PERFECT GRILLED SAUSAGE

INGREDIENTS:

  • 1 pound (raw) fresh sausage links or brats of choice
  • For serving, as desired: toasted brat buns or brioche buns, grilled peppers & onions, sauerkraut, mustard or Dijonnaise, ketchup, etc.
  • For a Latin American flare, turn your grilled sausage into a Choripán by topping with a Chimichurri Sauce on a Crusty Baguette. Follow Hilah Johnson’s recipe here.

DIRECTIONS:

  1. Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  2. Grill the sausage: Once the grill is hot, place the sausage directly on the indirect head side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid & cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, and cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.
  3. Chargrill the sausage: Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired & the internal temperature reaches 160 degrees F. Transfer to a plate to rest & cool slightly before serving
  4. Serve the grilled sausage on a toasted bun with all of your favorite toppings. Enjoy!

© Recipe courtesy of Jess Larson at Plays well with Butter.

MAY WINE CLUB:

Bold wine Style logoCasas del Toqui Cabernet Sauvignon Alto Cahapoal ChileCasas del Toqui
Terroir Selection Alto Cachapoal
Gran Reserva Cabernet Sauvignon
Cachapoal Valley D.O., Chile

BOLD WINE STYLE

This Gran Reserva Cabernet Sauvignon is ruby red in color with aromas of cassis, spices, black fruits and notes of toffee and caramel. On the palate, the wine has good structure with a long and pleasant finish.

Varietal: 100% Cabernet Sauvignon
Analysis:
14.0% alcohol / volume
Region: Cachapoal D.O., Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months
Closure: Natural Cork
Serving Suggestion: Serve between 60.8ºF-64.4ºF
Food Pairing: Serve with red meat, pork loins or sausage

ABOUT CASAS DEL TOQUI:
In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. In 2010, the Court family recaptured their legacy, adding their own distinct and unique touch to this already elegant winery. Learn more here.

Casas-del-toqui-barrel-cellar


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Casas del Toqui Barrel Series Merlot

Polenta (boiled cornmeal) with meat-based sauce -  ragù alla bolognese.PARMESAN POLENTA WITH SAUSAGE RAGU

INGREDIENTS:

  • 2 tbsp. olive oil
  • 1 lb. Italian sausages, casings removed
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • 1 1⁄2 tbsp. balsamic vinegar
  • 1⁄4 cup finely chopped basil leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp. fine sea salt
  • 1 1⁄4 cups polenta (not quick-cooking)
  • 2 tbsp. butter
  • 1⁄2 cup freshly grated Parmesan cheese, plus more for garnish

DIRECTIONS:

  1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into small (almost meatball-like)pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 30-40 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm.
  2. When sauce is nearly ready, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add butter, 1⁄2 cup Parmesan cheese, and kosher salt. Divide between bowls and top with ragù; garnish with more Parmesan cheese.

© Recipe courtesy of Pedroncelli.

MAY WINE CLUB:

Mellow style logoToqui-Barrel-Series-Merlot-wine-bottleCasas del Toqui
Barrel Series Merlot
Cachapoal Valley D.O., Chile

MELLOW WINE STYLE

This Barrel Series Merlot has an intense ruby red color with hints of violet. The nose is complex and intense with notes of tobacco, chocolate and spices. It has nice tannins on the palate with interesting volume and good persistence.

Varietal: 100% Merlot
Analysis:
13.5% alcohol / volume
Region: Cachapoal Valley D.O., Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 8 months.
Closure: Natural Cork
Serving Suggestion: Serve between 60.8ºF-64.4ºF
Food Pairing: Serve with game meats and casseroles.

ABOUT CASAS DEL TOQUI:
Casas del Toqui Winery was created with the intention to develop and produce high quality fine wines, to be shared both domestically and internationally. They are committed to excellence by continuously managing their quality, labor safety and environmental sustainability; allowing them to be a role model for the Chilean wine industry. Their philosophy is to achieve maximum balance, quality and identity to each of their wines, to ensure they are a direct reflection of their terroirs. Learn more about the winery here.

Casas-del-toqui-barrel-cellar


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Casas del Toqui Barrel Series Semillón

Fried-Empanadas-Chilean-Shrimp-and-cheeseCHILEAN SHRIMP AND CHEESE EMPANADAS

INGREDIENTS:

  • 6 empanadas dough thawed (on Latin supermarket, on the frozen aisle)
  • 1 cup raw shrimp, peeled and cleaned, without the tail
  • 5 washed and finely chopped scallions white and green parts(green onions)
  • ½ teaspoon chili powder or Merquén
  • salt and pepper
  • 1 cup of cheese coarsely grated, Havarti or Monterrey Jack are good choices
  • oil for frying

DIRECTIONS:

  1. Make the filling: In a medium skillet, heat one tablespoon vegetable oil over medium-low heat, add the green onions and sauté until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese, and mix.
  2. Once the dough is thawed, separate carefully. Place two teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water, and then crush with a fork to seal the border. You can also make small folds after sealing the edge, my favorite way.
  3. Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough leftover, get out to the surface, and brown quickly in about 1 minute per side, or  400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.

© Recipe courtesy of Pilar Hernandez at Chilean Food & Garden.

MAY WINE CLUB:

Silky styleToqui-Barrel-Series-SEMILLON-wine-bottleCasas del Toqui
Barrel Series Semillón
Cachapoal Valley, Chile

SILKY WINE STYLE

This Barrel Series Semillón is wheat yellow in color. There are notes of citric fruits, white pear and honey on the nose. The palate is light, nice and fresh.

Varietal: 100% Semillón
Analysis:
13.5% alcohol / volume
Region: Cachapoal Valley, Chile
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in third use oak barrel for two months
Closure: Screw cap
Serving Suggestion: Serve between 50ºF-53.6ºF
Food Pairing: Serve with fresh cheeses and seasoned shrimps

Casas del Toqui Vineyards with bicycles

ABOUT CASAS DEL TOQUI:
The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each varietal. Learn more about the winery here.


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Winery Spotlight Series: May 25, 2022

Photo Nick with NZ flag

Goldschmidt Vineyards

Guest Speaker: Nick Goldschmidt
of Goldschmidt Vineyards
New Zealand / California

Wednesday, May 25, 2022
7:00pm CST / 8:00pm EST

Join us for a wine tasting event with guest speaker, Nick Goldschmidt, winemaker and proprietor of Goldschmidt Vineyards. Nick will be joining us live on the big screen.

Wines Tasted:

  • Singing Tree, Chardonnay, Russian River Valley, California
  • Boulder Bank, Sauvignon Blanc, Marlborough, New Zealand
  • Forefathers, Sauvignon Blanc, Marlborough, New Zealand
  • Fidelity, Zinfandel, Alexander Valley, California
  • Chelsea, Merlot, Alexander Valley, California
  • Katherine, Cabernet Sauvignon, Alexander Valley, California
  • Hilary, Cabernet Sauvignon, Oakville, California

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

Goldschmidt_wines_

About Goldschmidt Vineyards:

Yolyn and Nick Goldschmidt are owners/vintners, and Nick is the winemaker. While the winery offices are located in Healdsburg, California; the Goldschmidt Vineyard label is a program designed to showcase single vineyard source wines from both the Alexander Valley and Napa Valley Oakville appellations. Their goal is create wines that highlight the distinct characters, benefits and attributes derived from these site specific harvests. Joined periodically in the field by their five children, the Goldschmidt expertise is being passed down to the next generation. Learn more about the family business here.

Nick Goldschmidt with USA flagAbout Nick Goldschmidt:

Born and educated in New Zealand, Nick Goldschmidt’s career began in 1982 with a research position at the New Zealand Lincoln University where he graduated with Distinction in Horticulture. In 1989, after 18 months of winemaking in Australia, New Zealand, California, and South America; including his first harvest in Chile as winemaker for Calitera, Nick returned to California with an amazing range of winemaking experiences. In 1998 Nick and Yolyn Goldschmidt, established their own line of wines with the release of Goldschmidt Vineyards. Having produced so many world class wines from around the globe, Nick knew exactly which vineyard sites he would choose to make his wines from. All single vineyard, 100% varietal, handcrafted, small production artisan wines.. Learn more about Nick’s background here.

Goldschmidt Family Photo

“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


Let’s Taste, Learn and Enjoy® together
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting with Nick Goldschmidt
Goldschmidt Vineyards
Wednesday, May 25, 2022
7:00pm CST/ 8:00pm EST
Cheers!
WineStyles.com

April Collector’s Wine Club: Iowa

Collectors Wine ClubMerryvale_Cabernet Sauvignon_Bottle ImageMerryvale Vineyards
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The Merryvale Vineyards Cabernet Sauvignon is rich and dark with aromas of black fruit, coffee and toast. On the palate, it highlights flavors of blackcurrant, blackberry with toast, coffee, and spice; with a long velvety finish.

Analysis: 14.8% alcohol / volume
Varietal: Cabernet Sauvignon
Appellation: Napa Valley
Certifications: Sustainable Practices, Certified Sustainable, Napa Green, Vegan, and Non-GMO
Food Pairing: Enjoy with a classic sirloin, beef short rib or other braised dishes such as grilled lamb, or portobello mushrooms.
Critical Acclaim:

  • 92 points, CS WE
  • 91 points, JS (2017)
  • 91 points, EC WE
  • 91 points, WS
  • 92 points, W&S (2016)
  • 92 points, WS
  • 92 points, WE (2015)

Collectors Wine ClubMerryvale_Profile_Bottle ImageMerryvale Vineyards
Profile
Cabernet Sauvignon
Napa Valley, California

BOLD WINE STYLE

The Merryvale Vineyards Profile wine has aromas of savory herbs, dark chocolate, roasted notes, black and red fruits. On the palate, there are complex fruit and herb flavors, with velvet texture, fine grained tannins, and a long savory finish.

This iconic proprietary red represents the pinnacle of Merryvale vineyards and winemaking. Intensity, refinement, and balance define this Cabernet Sauvignon dominant red blend. Sourced exclusively from the steep slopes of the Profile Estate Vineyard at the eastern edge of the St. Helena AVA. Exceptional terroir, vine-by-vine viticultural practices and small lot artisanal winemaking. Consistently awarded and highly-scored by critics.

“A terroir selection, the flagship 2017 Profile offers a classic nose of ripe blackcurrants, scorched earth, tobacco, cedar, and dried spices. This carries to an elegant, beautifully balanced 2017 with plenty of mid-palate depth, building yet polished tannins, and a great finish.  It’s a classic, more savory, nuanced 2017 that will evolve for two decades.” – 94 points, Jeb Dunnuck, January 2021

Analysis: 14.7% alcohol / volume
Appellation: Napa Valley
Varietal:
88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot
TA: 5.7 g/L
pH: 3.87
Certifications: Napa Green, Sustainable
Vineyard: Profile Estate Vineyard
Cooperage: 80% new from the center of France
Élevage: 23 months
Harvest Dates: September 11th through 18th
Food Pairing: Beef, lamb, duck as well as rich, savory pasta dishes with portobello or shiitake mushrooms and roasted shallots.
Critical Acclaim:

  • 93 points JS
  • 92 points WE (2017)
  • 95 points WA
  • 94 points JS
  • 92 points W&S
  • 91 points WS
  • 91 points WE (2016)
  • 93 points WA
  • 93 points JS
  • 92 points WE
  • 90 points WS (2015)

ABOUT THE REGION:
Napa Valley is considered one of the premier wine regions in the world and America’s most celebrated region. Defined by the Mayacamas and Vaca mountain ranges and influenced by its proximity to San Pablo Bay and the Pacific Ocean, the Napa Valley enjoys a dry Mediterranean climate, long dry summers and cool evenings, perfectly suited to the growing of fine wine grapes. The resulting wines are richly flavored with vibrant fruit flavors and texture.

Andrew-Wright-Winemaker

© Merryvale Vineyards, Winemaker – Andrew Wright

ABOUT THE WINEMAKER:
Winemaker, Andrew Wright, grew up in the Sonoran Desert, knowing very little about wine and the winemaking industry throughout his early life. It wasn’t until a random trip to the Finger Lakes region in Upstate New York that Andrew uncovered a passion for the winemaking industry. He consumed volumes of wine literature (and of course, the wines they described), expanding his palate and shaping his philosophies today. Andrew began his winemaking career at Callaghan Vineyards, planting vines in the high desert outside of Sonoita, Arizona – he worked several growing seasons here before entering the cellar of Arizona Stronghold.  Andrew is thankful for these early experiences in the frontier, as they forged a deep appreciation for his hard work, experimentation and winemaking with intention.

In 2012, Andrew moved to Napa Valley and worked in the vineyards and cellars of Harlan and BOND Estates, Promontory, The Napa Valley Reserve, Fruition Sciences, and their clients (which included Merryvale at the time). Today, as the Winemaker at Merryvale Vineyards, Andrew is in charge of the production at the St. Helena winery. He oversees all of the winemaking operations for Merryvale wines and deeply believes that winemaking is the synthesis of philosophy, agriculture, science and art. Learn more here.

ABOUT MERRYVALE VINEYARDS:
Home to the first winery built following the Repeal of Prohibition in 1933, Merryvale Vineyards was part of the early fabric of the Napa Valley Wine Industry. Their collection of hand-crafted wines elegantly express the heritage, terroir, vineyards and subregions of Napa Valley. Learn more about the winery here.


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Learn more about our quarterly Collectors Club > click here

 

 

 

Casas das Gaeiras Óbidos DOC

Sautéed Fish with Mustard Tarragon Cream Sauce

INGREDIENTS:

  • 16 ounces mild white fish (orange roughy, haddock, cod)*
  • 1 tablespoon avocado oil
  • sea salt (to your taste)
  • 2 tablespoons shallot peeled and minced
  • 1 tablespoon white wine vinegar
  • ½ cup heavy whipping cream
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh tarragon

DIRECTIONS:

  1. *If using frozen fish, completely defrost according to package directions.
  2. Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
  3. When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
  4. Add shallots to the pan and cook until edges start to brown.
  5. Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
  6. Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

© Recipe courtesy of Simply So Healthy.

APRIL WINE CLUB:

Casa-das-Gaeiras-VBSilky styleCasa das Gaeiras
Óbidos DOC White Wine
Lisboa, Portugal

SILKY WINE STYLE

The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.

Varietals: Arinto, Chardonnay and Fernão Pires
Analysis:
13% alcohol / volume
Region: Lisboa, Portugal
Total Acidity: 5 +/-1
pH: 3.3 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature:
60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:
89 Points and Best Buy by Wine Enthusiast 2020

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras


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April Wine Club Pairing Recipe

Portuguese Prego with Green Piri-Piri

INGREDIENTS:

  • Sandwich:
    • 1 clove garlic, crushed
    • 2 small rump steaks (about 150g each), all fat trimmed
    • 2 tbsp olive oil 
    • 1 tbsp sherry vinegar 
    • few stalks of flat-leaf parsley 
    • 2 ciabatta rolls, lightly toasted
    • 2 handfuls of Arugula 
  • Green Piri-Piri Sauce:
    • small handful of basil leaves
    • small handful of flat-leaf parsley leaves
    • 1 jalapeño, roughly chopped
    • 1 tbsp sherry vinegar
    • 2 spring onions, chopped, including green bits
    • ½ a clove of garlic, roughly chopped
    • ½ tsp granulated sugar

DIRECTIONS:

  • STEP 1: Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smooth everything together, then use a rolling pin to bash the steaks a few times. Leave to marinate for 1-2 hours. 

  • STEP 2: To make the sauce, put all the ingredients into the blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe, but will keep for a week in an airtight jar.

  • STEP 3: Heat a griddle or frying pan to high. Remove the steaks from the bag, brushing away the garlic and parsley stalks. Season the steaks well with salt and pepper, then sear the steaks for 2 minutes on each side. Set them aside on a plate to rest. Cut the ciabatta rolls in half, then toast on the griddle or frying pan. Then, put the ciabatta halves onto the plate, toasted side down, to soak up any juices. 

  • STEP 4: Slice the steaks, then top the rolls with the green sauce and arugula. Enjoy!

© Recipe courtesy of Olive Magazine.

APRIL WINE CLUB:

Bold wine Style logoCasadasGaeiras-VTCasa das Gaeiras
DOC Obidos Red

Lisboa, Portugal

BOLD WINE STYLE

The DOC Óbidos Red wine has distinct notes of blackberries and blackcurrant with hints of coffee, and subtle nuances of cloves and black pepper. All flavors are in balance with the body and freshness of the wine.

Varietal: Syrah, Touriga Nacional and Tinta Roriz
Analysis:
13.5% alcohol / volume
Region: Lisboa
Total Acidity: 5.5 +/-1
pH: 3.5 +/-0.5
Fermentation: Fermented in stainless steel vats
Serving Temperature:
60.8ºF-64.4ºF
Harvest: September and October
Winemaker: Tiago Correia
Critical Acclaim:

  • Gold in Berliner Wein Trophy 2020
  • 90 Points and Best Buy by Wine Enthusiast 2020

THE REGION:
The Geographical Indication (IG) Lisbon is one of the most important Portuguese wine regions, in terms of vineyard area and wine production. Formed by gentle hills, of low relief, IG Lisboa extends from the capital of Portugal to the north, along the coast, in a range not exceeding 40 km wide. This multifaceted region encompasses several denominations of origin, ancient and modern, with distinct characteristics. The climate is temperate, influenced by the Atlantic ocean, with relatively mild summers, cooler and wetter in the areas closer to the sea, warmer and drier in the areas protected by Montejunto mountain.

ABOUT CASA DAS GAEIRAS:
Casa das Gaeiras can be considered Parras Wines’ little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows their winemaker to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.

Casa-das-gaeiras


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