July Wine Club pairing recipe

Lamb Sausage Arugula PizzaLamb Sausage & Arugula Pizza

The rich, silkiness of this wine match well with the creamy goat cheese and full-bodied savory lamb sausage. Good acidity and fruit notes play up the sweetness of the balsamic glaze.

PIZZA INGREDIENTS:
• 1 pie crust or home made pie crust from your favorite recipe
• ½ of a medium red onion, sliced
• 2 cloves garlic, minced
• Herb goat cheese
• 1 can or jar of your favorite tomato sauce
• 3/4 cup lamb sausage, formed into ½ inch patties
• 2 cups shredded cheese (Mozzarella or 4-cheese blend)
• ½ cup arugula

BALSAMIC GLAZE:
• ½ cup of a good balsamic vinegar
• 2 tablespoons sugar
• ½ teaspoon salt

DIRECTIONS: Pour balsamic vinegar into a sauce pot. Add granulated sugar and a couple pinches of salt. Stir to combine. Place the sauce pot over medium heat. Once the balsamic vinegar comes to a boil, stir again, set to simmer and casually watch it while you make the rest of the pizza. Stamp out the lamb sausage mix evenly into ½ inch thick disks. Sauté on medium heat until cooked through and brown on the outside. Cube and set aside. Preheat your oven to 400ºF. Choose a sour dough mix, your favorite pizza dough recipe or a pre-made, store-bought dough for the crust. Flour your cooking surface and stretch or roll the crust out to your desired thickness. Fold over ½ inch of the edges if you like a thick crust. Choose a homemade or store-bought tomato sauce and ladle out onto the crust. Sprinkle the cheese evenly across the surface of the sauce, then the red onion, garlic, and cubed, pre-cooked sausage. Sprinkle your desired amount of herb goat cheese last. Around this time, the balsamic glaze should be finished and set aside. Bake the pizza for 12-15 minutes, or until brown to your liking. Once cooked, turn off the oven and add the arugula and drizzle with the balsamic glaze. Put it back in the warm oven for another few minutes.  Serves 4.  Recipe courtesy of Niman Ranch Recipes.

Bottle of wineTierra y Mar
Cabernet Sauvignon
Alexander Valley, CA

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water. Tierra y Mar produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown. Produced from vineyards situated in Alexander Valley, this AVA encompasses the northern Russian River Valley where coastal influences creep up the river from the nearby Pacific Ocean. The soil here is mainly alluvial in composition, allowing for excellent drainage. This vintage is known across California as the third consecutive year of superb quality. The long and modestly warm season in Sonoma County allowed most winemakers the luxury of picking at the optimum time.

winemaker head shot Aaron Bader“This Cabernet Sauvignon is illustrative of the high-quality wines that the Alexander Valley is famous for. Bursting with flavor, this sensational wine fills the palate with hints of rhubarb and raspberry. A subtle oak flavor and smooth finish with hints of mocha give this wine warmth representative of the climate that graces this premier wine growing region.”

Winemaker: Aaron Bader
Appellation: Alexander Valley, California
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.2% alcohol / volume

Drouhin vs. Drouhin Winery Spotlight Tasting Event

May Winery Spotlight
Oregon vs. France

Drouhin vs. Drouhin Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring wines from Domaine Drouhin in Oregon and Joseph Drouhin wines from France.

Our WineStyles team had the privilege of touring and tasting at Domaine Drouhin, just outside of Portland Oregon.  We hope you’ll enjoy this unique winery spotlight tasting, featuring Drouhin wines from Oregon and France…..and bring home a few extra bottles to continue enjoying at home, as we did 🙂 

ABOUT MAISON JOSEPH DROUHIN, FRANCE

For the last 130 years, Maison Joseph Drouhin has been in the hands of the Drouhin family. With close to 90 different appellations, Joseph Drouhin offers a fascinating array of Burgundy terroirs in all their authenticity and subtle variations.

With its 73 hectares (182.5 acres), the Joseph Drouhin Domaine is one of the largest estates in the region. It owns vineyards in all of Burgundy: Chablis (95 acres), Côte de Nuits and Côte de Beaune, (80 acres), Côte Chalonnaise (7.5 acres). It is comprised of a majority of Premier and Grand Crus, planted with the two Burgundian grape varietals, Pinot Noir and Chardonnay.

The Domaine was put together through the years, thanks to judicious purchases and agreements between families. Some vineyards are among the most famous in Burgundy, such as Clos des Mouches, Montrachet Marquis de Laguiche, Musigny, Clos de Vougeot, Corton-Charlemagne, etc.   For some village or regional appellations, Joseph Drouhin complements its supplies by purchasing grapes from other vineyard owners who have been long time partners and share the same quest of excellence.    Starting with the vintage 2008, the name “Vaudon” was associated with Joseph Drouhin for all its Chablis wines as a sign of the firm’s allegiance to this historical terroir.

A FAMILY HERITAGE
Today, the House of Joseph Drouhin is run by Joseph’s four grand children, born between 1961 and 1968. They practically grew up in the vineyards and cellars. They acquired their knowledge from their father Robert Drouhin, while at their side. Each of the grandchild have a role to play within the business and each shares the same passion for vine and wine. From vintage to vintage, they perpetuate the tradition and do not shy away from innovation in their search for elegance and perfection, the hallmark of Maison Joseph Drouhin.

 ABOUT DOMAINE DROUHIN, OREGON

The Drouhin Family’s winemaking roots run deep, having taken hold in Burgundy’s best vineyards more than a century ago. Through the years, there has been a very clear link, a continuum, that inhabits Maison Joseph Drouhin, and now Domaine Drouhin Oregon.

The estate winery in the Dundee Hills creates elegant, fine Pinot Noir and Chardonnay wines forged from their family’s tradition of fine winemaking in France. For more than 25 years, the Drouhin Family has brought a wealth of hard-earned experience to their vineyards in the Willamette Valley, just southwest of Portland, Oregon.

The Drouhin Oregon estate was established in the late 1980s, but their winemaking roots were planted in Burgundy a century earlier, when Joseph Drouhin moved from Chablis to Beaune, and in 1880 founded Maison Joseph Drouhin.  He was succeeded by his son, the brilliant Maurice Drouhin, who dedicated his life to making fine wine.  In 1957, Robert Drouhin became the third generation to run the business. He first “discovered” Oregon on a 1961 visit, and then again during the 1979 and ’80 blind tastings in Paris and Burgundy (the latter of which Robert organized) that put Oregon wines on the world map. Robert recognized that it was Oregon, more so than California, whose soils and climate could unlock the complexities and potential of Pinot Noir and Chardonnay in the United States.

Drouhin Winery Spotlight Tasting*
Oregon vs. France

 

Vaudon Chablis

Pouilly Vinzelles

Chassagne Montrachet

DDO Arthur

Roserock Chardonnay

Meursault

Cote de Nuits Villages

Cote de Beaune

Chambolle Musigny

DDO PN

Roserock PN

Gevrey Chambertin

Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

*See your local store for the specific wines to be tasted, may vary by location or region.

Leeuwin Estate Winery Spotlight Event

winery-spotlight-logoMarch Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

 Join us for a Winery Spotlight tasting event, featuring Leeuwin Estate wines from Australia.

ABOUT LEEUWIN ESTATE

horgan-familyFamily owned, Leeuwin Estate, one of the five founding wineries of the now famous Margaret River district of Western Australia, is under the direction of two generations who work with a team of highly skilled winemakers to consistently produce wines ranking alongside the world’s finest. In 1972, legendary Napa Valley winemaker, Robert Mondavi, identified the future site of the Leeuwin vineyard as being ideal for the production of premium wine and provided early mentorship to Denis and Tricia Horgan in the transformation of their cattle farm into Leeuwin Estate.

Enjoying its first commercial vintage in 1979, Leeuwin was thrust into the international spotlight when Decanter Magazine gave its highest recommendation to the 1980 “Art Series” Chardonnay. The international accolades have continued and Leeuwin now exports to 30 markets. Celebrating the combination of fine wine, food, art and music, Leeuwin features an award-winning restaurant, Cellar Door and art gallery. The Estate is renowned for staging spectacular events and welcoming visitors from around the world.

leeuwin-logo
Winery Spotlight Tasting
Australia

leeuwin-wines

  • Art Series Riesling
  • Prelude Chardonnay
  • Siblings Shiraz
  • Prelude Cabernet Merlot
  • Art Series Cabernet Sauvignon
  • Art Series Shiraz

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Charles Krug Winery Spotlight Tasting Event

winery-spotlight-logoJanuary Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

 Join us for a Winery Spotlight tasting event, featuring Charles Krug Winery of Napa Valley, California.

Founded in 1861 by Charles Krug, it is the oldest winery in Napa Valley. In 1943, the winery was purchased by Cesare and Rosa Mondavi and ran by their sons Peter and Robert. Four generations later, the Mondavi family continues their legacy that started more than 70 years ago.  Please join us as we Taste, Learn and Enjoy® these historic and delicious wines from Charles Krug winery.

ABOUT CHARLES KRUG WINERY and MONDAVI FAMILY

Charles Krug

Charles Krug

The winery was founded in 1861 by a then 36-year-old Charles Krug. Just nine years after coming to America, he built what would become the cornerstone of Napa Valley.  Charles Krug introduced the cider press for winemaking, the first of which is still on display at the winery. He carefully selected rootstocks, varietals, vine spacing and vineyard sites — a novel concept in late 19th century America.

In 1943, Cesare and Rosa Mondavi purchased the Charles Krug Winery for their sons Peter and Robert to run. They undertook an extensive program to develop quality vineyards, enhance winemaking techniques and increase marketing efforts.

In 1963, Peter Mondavi, Sr. introduced French oak barrels to age wines, citing their superior quality to the American oak popular at that time. He also introduced the use of glass-lined tanks to gain more control over the winemaking process. The winery was among the first California producers to label wines by varietal.  In February 2016, Peter Mondavi Sr. passed away at the age of 101. His sons Marc and Peter Jr. continue his legacy by leading the way at Charles Krug Winery.

Mondavi Family

Mondavi Family

Today, Charles Krug Winery is under the direction of brothers Marc and Peter Mondavi, Jr., who steward the family business passed to them by their father, legendary Napa Valley wine icon Peter Mondavi, Sr. The family is now proudly welcoming members of the fourth generation to the business, continuing a legacy started more than 70 years ago, and setting a foundation for generations to come.

CHARLES KRUG
Winery Spotlight Tasting
Napa Valley, California

mondavi-wines

  • Charles Krug Sauvignon Blanc
  • Charles Krug Chardonnay
  • Charles Krug Carneros Pinot Noir
  • Charles Krug Napa Valley Merlot
  • Charles Krug Cabernet Sauvignon
  • Charles Krug Generations

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Long Shadows, Winery Spotlight Tasting Event

Long Shadows Winery Washington StateNovember Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Long Shadows wines from Washington State.

Just a few months ago, our WineStyles team had the privilege of touring and tasting at Long Shadows in Washington State. We’re excited to share the winery experience with you at our next Winery Spotlight event.

Long Shadows brings seven highly acclaimed vintners from the major wine regions of the world to Washington State, each to a unique winery dedicated to producing Columbia Valley wines that showcase the best of this growing region.

Please join us as we Taste, Learn and Enjoy® these delicious 90+ point wines from Washington State.  Cheers!

LONG SHADOWS WINERY

allen-shoup-long-shadows

Allen Shoup, widely recognized as the founding father of the Washington wine industry.

Founded in 2003, Long Shadows is the brainchild of Washington wine luminary Allen Shoup. As president and CEO of Chateau Ste. Michelle and its affiliated wineries, Allen spent 20 years building the reputation of the growing region, in part by forging winemaking partnerships that brought Italy’s Piero Antinori and Germany’s Dr. Ernst Loosen to the Columbia Valley.

After leaving Ste. Michelle in 2000, Allen’s commitment to advancing the Columbia Valley remained undaunted. He spent the next three years developing Long Shadows, a proposition that was as simple as it was complex: recruit a cadre of the finest winemakers in the world; give each vintner access to Washington State’s best grapes; and outfit a winery to accommodate a diverse group of winemakers’ exacting cellar specifications.

With the vision in place, Allen began by introducing a dream team of celebrated vintners to the vines and wines of the growing region. The idea quickly sold itself; and from the beginning, the wines have enjoyed critical acclaim that has continued to grow, vintage after vintage. In addition to the wines, Long Shadows collectively has won numerous awards, including recognition as Food & Wine magazine’s “Winery of the Year.”

long-shadows-logoLONG SHADOW WINEMAKERS:

Randy Dunn –  Michel RollandJohn DuvalPhilippe MelkaAgustin Huneeus, SR.Ambrogio & Giovanni FolonariArmin DielGilles Nicault

Long Shadows Winery

Long Shadows Winery

longshadows-pedestal_merlotLONG SHADOWS
Winery Spotlight Tasting
Washington State

Please join us as we Taste, Learn and Enjoy®
these delicious 90+ point wines from Washington State:

  • Poet’s Leap
  • Saggi Red Wine
  • Feather Cabernet Sauvignon
  • Chester Kidder Red Wine
  • Pirouette Red Wine
  • Sequel Syrah
  • Pedestal Merlot

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

Hall Winery Spotlight Tasting Event

hall_walt-tastingOctober Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

HALL Wines represents critically acclaimed artisan Napa Valley Cabernet Sauvignon from two Napa Valley  winery locations in both St. Helena and Rutherford. Owned by Craig & Kathryn Hall, its vineyard collection features five Certified Organic estates producing classic Bordeaux varietals. HALL’s highly rated wines include the Napa Valley Cabernet Sauvignon, selected as Wine Spectator’s #18 of the ‘Top 100’ in 2010. Collectively, over 140 HALL Wines have been rated 90 points and above.

WALT Wines are dedicated to Kathryn Hall’s parents, Bob and Delores Walt, who were dedicated wine growers and their love of the vineyards inspired Kathryn to carry on the tradition.   Let’s Taste, Learn and Enjoy!®

hall-napa-valley-cabernet-sauvignon-bottle-imageABOUT HALL WINERY

Kathryn Walt Hall is the proprietor of HALL Wines and WALT Wines, and has been involved in the California wine industry since her family first purchased a vineyard in the 1970’s. She has had a distinguished career as a successful businesswoman, attorney, community activist, and as the United States Ambassador to Austria.

HALL Wines are passionate about environmental responsibility and sustainable stewardship of their land.  Their vineyards have been certified organic by the California Certified Organic Farmers (CCOF). Farming organically involves committing to two principles:  ecological production and maintaining organic integrity.     Hall values the land and also value its creation, which is why they continue the tradition of hand picking all of the grapes throughout their estate vineyards.  Once the grapes are brought to the winemaking facility, the grapes are processed with innovative techniques to ensure the highest standard and quality of wine.

hall-vineyard
Since launching HALL Wines, we have been dedicated to the preservation of the environment and bringing innovation to Napa Valley.  HALL Wines is always looking for new ways to provide support and dedication to the sustainable-living movement. We continue to reinforce our commitment to the health of the land, as well as that of the greater Napa Valley ecosystem”, notes Ambassador Kathryn Hall, HALL Wines owner and vintner.

walt-la-brisa-chard-pinotWALT Wines, owned by Vintners Kathryn Walt Hall and Craig Hall,  is dedicated to the production of premier Pinot Noir and Chardonnay from the Pacific Coast’s most distinctive vineyard sites, spanning nearly 1000 miles and including Sta. Rita Hills, Sonoma County, Anderson Valley, Napa Valley and the Willamette Valley.  With their philosophy of precision, non-interventionist winemaking, it allows the wines to naturally and honestly express the character of the site where the wines are grown.

The team at Walt Wines believes in hand sorting every berry; pressing Chardonnay as whole clusters; allowing native yeast fermentation; encouraging a long malolactic fermentation with weekly batonnage and topping off; barrel aging on lees to create more texture, richness, and complexity; and never fining or filtering.  Holding true to these methods means there is no room for error or shortcuts, but the reward is a complex, expressive, complete wine.

HALL WINES
Winery Spotlight Tasting
Napa Valley, California

hall-walt-wines

  • Hall Sauvignon Blanc
  • Walt La Brisa Chardonnay
  • Walt Blue Jay Pinot Noir
  • Walt Clos Pepe Pinot Noir
  • Hall Merlot
  • Hall Cabernet Sauvignon

 Limited Seating Available – Reserve your seat at your local WineStyles Tasting Station.

Ehlers Estate Winery Spotlight Tasting Event

ehler_tasting_header

September Winery Spotlight
Tasting Event
>> RSVP at your local WineStyles <<

Join us for a Winery Spotlight tasting event, featuring Ehlers Winery of St. Helena, California.

The story of Ehlers Estate is one of passion, patience, and hard work. It was the lure of winemaking that tempted Bernard Ehlers to buy a small, dying vineyard in the late 1800s and create the winery that continues to bear his name. A century later, another husband and wife team discovered the lure of this idyllic spot in the heart of the Napa Valley.  French entrepreneurs and philanthropists Jean and Sylviane Leducq continue to produce wines with the power, balance and structure of the finest Bordeaux bottling they knew and loved.

ABOUT EHLERS ESTATE

ehler_wineryThe story of Ehlers Estate is one of passion, patience, and hard work, intertwined like the tendrils of robust vines that have been part of the landscape here since the mid-1800s.

It was the lure of winemaking that tempted Bernard Ehlers to buy a small, dying vineyard in the late 1800s and embark on a quest to create the winery that continues to bear his name.  He replanted his newly-acquired 10-acre vineyard, established the olive grove that still thrives today and in 1886 completed construction of the stone barn that is now our beautiful winery building and tasting room. His original Bale Mill Winery continued to operate long after his death, run by his wife until the 1920s and then by successive new owners who took advantage of its prime location and unique terroir.

A century later, another husband and wife team discovered the lure of this idyllic spot in the heart of the Napa Valley.  French entrepreneurs and philanthropists Jean and Sylviane Leducq saw the potential for this region to produce wines with the power, balance and structure of the finest Bordeaux bottlings they knew and loved.  Over several decades they patiently built a contiguous wine estate – common for French chateaux but increasingly rare in California.

kevin-morrisey-winemakerWith the help of renowned enologist, Jacques Boissenot, they gradually acquired individual local vineyards as they came up for sale and replanted with the most suitable clones and rootstock. By the turn of the century they had created the 42-acre estate we farm today, with Bernard Ehlers’ original stone barn and vineyard at its heart and the Ehlers name once again poised to grace wine labels. The 21st Century began with the release of the very first vintage from the Leducq’s new Ehlers Estate.

Developing the winery had become a passion project for Jean and Sylviane, one they shared long after the sale of their other successful businesses in Europe. Their legacy remains in safe hands today under the leadership of our current winemaker, Kevin Morrisey, who was favored by Sylviane because he shares the same passion for creating sophisticated wines with an old-world charm that capture the character and heritage of our land.

Ehlers Estate continues a proud tradition of farming with experienced vineyard and cellar teams that share a non-interventionist winemaking philosophy firmly rooted in the belief that terroir defines a wine, but passion, patience and hard work are needed to ensure that it is fully expressed in the bottle.
ehler_vineyard
By using organic vineyard practices, Ehlers Estate leaves a minimal footprint on the land and provides maximum flavor in the grapes. Taking advantage of the robust Estate ecosystem and carefully-chosen rootstocks, the vineyard crew coaxes the vines to fully express the numerous soil types and microclimates found on the estate. Once the grapes are harvested, the cellar crew knows when to be hands-on and when to let nature takes its course as the wines ferment, develop and age.

Today, the winery strives to be responsible stewards of the land and continue the legacy of Bernard and Anne Ehlers, and Jean and Sylviane Leducq, who saw the potential that you can taste in every bottle of Ehlers Estate wine.

EHLERS ESTATE
Winery Spotlight Tasting
St. Helena, California

ehlers-wines

  • Ehlers Estate Sauvignon Blanc
  • Ehlers Estate Cabernet Franc
  • Ehlers Estate Merlot
  • Ehlers Cabernet Sauvignon
  • Ehlers Estate 1886 Cabernet Sauvignon

 Limited Seating Available – Reserve your seat ASAP!

Contact your local WineStyles to RSVP!

July Wine Club pairing recipe

Rich, juicy notes of strawberries are complimented by more savory notes of violets and licorice, which meld with the flavors from the pork and anise in the recipe. The smooth, medium/full body of Monasterio de las Viñas Rerserva Red from Cariñena Spain matches the mouthfeel of the meat.

pork-chops-shallotsPork Chops with Shallots

INGREDIENTS:
• Four 8-ounce bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 large shallots, sliced (1 ¼ cups)
• ½ teaspoon anise seeds
• ¼ cup dry red wine
• 1 cup chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste

DIRECTIONS:
Preheat the oven to 400°F. Season the pork chops with salt and pepper and dust with flour.

In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°F, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ½ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce. Recipe courtesy of Food & Wine Magazine.

Bold_stickerMonaterio_Reserva_wineMonasterio de las Viñas
Reserva Red
Cariñena, Spain

In the 11th century, Cistercian monks built a monastery in the Sierra de Aguarón.  Today, this region is known for its superior quality wines. Monasterio de las Viñas celebrates the history of the land by using traditional varietals sourced entirely from Aguarón. Cariñena is one of the oldest protected growing regions in Europe, receiving D.O. status in 1932.  Vines grow in reddish-brown limestone over loose rock. A continental climate and a cold, northerly wind known as cierzo contribute to the characteristic intensity of the grapes.   Harvested from vines an average age of 30-years-old grown at an elevation of 1900-2600 feet, the grapes were aged for 12-16 months in French and American oak barrels and aged in bottle for 2 years. Pairs well with pork chops and shallots.

winemaker-marcelo-morales

Winemaker Marcelo Morales

“This wine is bright ruby-red with a garnet color change at the rim.  Aroma of strawberries, violets and licorice become ripe on the palate.  Additional notes of vanilla and wood create more complexity” – Marcelo Morales, winemaker

Winemaker: Marcelo Morales
Appellation: Cariñena, Spain
Varietal Blend:  50% Grenache, 25% Tempranillo, 25% Cariñena
Analysis:
13.5% alcohol / volume
Critical Acclaim:
International Wine & Spirits Competition 2015, Bronze. Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Lemongrass BBQ Pork with Rice-Vermicelli Salad

Lemongrass-Barbecued-Pork-with-Rice-Vermicelli-SaladMARINADE  INGREDIENTS:
•  4 large garlic cloves, thickly sliced
• 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
•  2 large shallots, thickly sliced
•  1 ¼ tablespoon sugar
•  3 tablespoons Asian fish sauce
•  2 tablespoons fresh lime juice
•  3 tablespoons vegetable oil
•  2 tablespoons soy sauce
•  1 ¼ pounds boneless pork loin, sliced ½ inch thick

VERMICELLI SALAD INGREDIENTS:
• ¼ pound rice vermicelli noodles
•  4 medium garlic cloves, quartered
•  3 tablespoons sugar
•  3 Thai chiles or 1 large jalapeño, thickly sliced
•  ½ cup Asian fish sauce
•  ¼ cup finely chopped cilantro
•  ¼ cup finely chopped mint
•  ½ cup fresh lime juice
•  1/3 cup water
•  2 large cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise
•  carrot and daikon pickles, for serving

DIRECTIONS:
In a food processor, finely chop the garlic, lemongrass and shallots.  Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste.  In a large shallow dish, coat the pork with marinade.  Cover and refrigerate for at least 1 hour.

In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

In a mortar, using a pestle, pound the garlic cloves to a paste with the chilies and sugar.  Stir in the fish sauce, cilantro, mint, lime juice and water.

Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water.  Cook, stirring, until barely tender, about 1 minute.  Drain the vermicelli.  Rinse the vermicelli in cold water and drain thoroughly.  Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

Light a barbecue or grill and cook the pork until nicely charred, about 2 minutes per side.  Transfer the pork to plates and serve with the rice-vermicelli salad and carrot and daikon pickles.   Recipe courtesy of Marcia Kiesel of Food and Wine.

JBW-Water-Riesling-High-Res-Bottle-ShotcrispJim Barry
Watervale Riesling
Clare Valley, South Australia

Jim Barry Wines is a family winery based in the Clare Valley of South Australia. Jim Barry was the 17th qualified winemaker in Australia and founded the company in 1959 with his wife Nancy. The company is now owned and managed by Peter Barry, a second generation family winemaker. Following  the legacy of his father and grandfather, Tom Barry was named ‘Young Winemaker of the Year’ in 2013. The tiny village of Watervale (population 246), nestled in South Australia’s Clare Valley, is renowned for the quality of its Riesling.  The grapes for the Riesling are picked from a special part of the Florita vineyard in Watervale.  This famous Riesling vineyard usually achieves full ripeness, with high natural acid levels.

Tom Barry, winemaker

Tom Barry, winemaker

“This wine is brilliant pale yellow in appearance.  On the nose is creaming soda, musk, fresh honeydew melon, lemon tart and bath salts.  The palate delivers ginger, mouth-watering juiciness, crisp granny smith apple like acidity. Generous lime fruit and a touch of fine talc phenolics which lifts the creaminess.”” –  Tom Barry, winemaker

silverstarWinemaker: Tom Barry
Appellation: Clare Valley, South Australia
Varietal Blend:  100% Riesling
Analysis: 12.5% alcohol / volume, 3.0 pH / 7.4 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

 

May Wine Club pairing recipe

BBQ-Flank-SteakBBQ Flank Steak with Burnt Cabbage and Oyster Mayo

STEAK INGREDIENTS:
• 2.2 lb (1 kg) flank steak
• 3.5 oz. (100ml) fish sauce
• 3.5 oz. (100ml) light soy sauce
• 2 garlic cloves. microplaned
• 1 knob ginger, microplaned
• 3.5 oz. (100ml) grapeseed oil
CABBAGE SALAD INGREDIENTS:
• 1/2 cabbage, cut into 4, stem left on
•  1.5 oz. (50g) oyster mushrooms
•  1.5 oz. (50g) enoki mushrooms
•  1.5 oz. (50g) shiitake mushrooms, finely sliced
•  2 radishes, finely sliced
•  shiso cress
•  1.5 oz. (50ml) light soy sauce
•  1 lime, juiced
•  1 tsp miso paste
• 1 tsp sesame oil
• 3.5 oz. (100ml) grapeseed oil
OYSTER MAYONNAISE INGREDIENTS:
• 4 oysters shucked
• 2 egg yolks
• 1 tsp Dijon mustard
• 5 oz. (150ml)grapeseed oil
• sea salt
DIRECTIONS:
Marinate the steak in the fish sauce, soy, garlic, ginger & oil for 2 hours.   To make the burnt cabbage salad, place a frying pan on high heat with a little oil. Add the cabbage wedges and cook evenly on all sides until the cabbage is soft and quite blackened. Remove and place onto absorbent paper towel until cool.  In the same pan, quickly fry the oyster mushrooms for 1 minute, remove and allow to cool. Make the vinaigrette by whisking the light soy, lime juice, miso paste, sesame oil and grapeseed oil together.

To make the oyster mayo, in a blender add the oysters, egg yolks and Dijon. With the motor running slowly add the grapeseed oil to emulsify, season and reserve in the fridge for later use.  Remove the flank from the fridge at least 30 minutes prior to cooking, heat your BBQ until it is very hot. Add the flank and cook for approximately 6 minutes on both sides or done to your liking. Remove and allow to rest in a warm spot.

To serve, roughly chop the cabbage length ways and add this to a large bowl, add the mushrooms, radish and vinaigrette and toss well. Place a mound of the salad to one side of your serving dish, slice the beef evenly and place this next to the salad, spoon a dollop of the mayo next to this and garnish with the shiso cress.  Courtesy of Vasse Felix Restaurant.

VF-Filius-Cab-Sauv-Bottle-ShotBold_stickerVasse Felix
Filius Cabernet Sauvignon
Margaret River, Australia

Vasse Felix was established in 1967 by pioneer Dr. Thomas Cullity and is the founding wine estate of Margaret River. Margaret River experiences the unique combination of a Mediterranean climate, maritime influence and perfect soils for organic and sustainable viticulture. ‘Filius’ translates to ‘son of’ in Latin, reflecting the relationship between this wine and the Vasse Felix Cabernet Sauvignon; the estate’s most historic red wine. Filius is a more approachable, opulent interpretation of Margaret River Cabernet Sauvignon, a style renowned for its elegance and power. All fruit parcels were vinified and matured individually before grading post maturation to create a regional expression of the vintage.

virginia-willcock“An intense nose of blackcurrant and black cherry fruit, with complimentary coffee and chocolate aromas. These above earthy hints of sage, bay leaf, mushroom, truffle and venison. A juicy and fine up-front palate with dark cherry succulence and a savory dark chocolate sensation, akin to black forest cake. Vibrant fruit is carried with the bright acidity and attractive tannins building to the dry finish with lingering perfume remaining” – Virginia Willcock, winemaker

silverstarWinemaker: Virginia Willcok
Appellation: Margaret River, Australia
Varietal Blend:  85% Cabernet Sauvignon, 13% Malbec, 2% Petite Verdot
Analysis: 14.5% alcohol / volume, 3.52 pH / 6.8 TA g/L
Critical Acclaim: SILVER status by Doug Frost, Master Sommelier and Master of Wine

 

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