November Wine Club recipe pairing

Apple soup

APPLE SOUP WITH ROQUEFORT CROUTONS

INGREDIENTS:

• 6 tablespoons (¾ stick) unsalted butter
• 1 ¼ lbs. Red Delicious apples (about 3 large), peeled, cored and sliced
• 1 ¼ lbs. Granny Smith apples (about 3 large), peeled, cored, and sliced
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 5 cups chicken stock or canned broth
• 1 ½ cups whipping cream
• ¼ cup Calvados (apple brandy)
• salt and freshly ground pepper
• ½ Red Delicious apple, cored (unpeeled)
• ½ Granny Smith apple, cored (unpeeled)
• 1 tablespoon fresh lemon juice
• 2 tablespoons snipped fresh chives
• Roquefort Croutons

DIRECTIONS:
• Melt 4 tablespoons butter in heavy large saucepan or Dutch oven over medium heat. Add 1 ¼ pound red apples, 1 ¼ pounds Granny Smith apples, onion and garlic and cook 5 minutes, stirring occasionally. Add stock and simmer until apples are very tender, about 25 minutes. Puree mixture in batches in blender or processor. Return puree to pan. Add cream and Calvados. Bring to simmer. Season with salt and pepper. (Can be prepared one day ahead. Cool, cover and refrigerate).
• Cut each apple half into 12 thin slices. Mix with lemon juice. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until golden brown, about 10 minutes.
•Bring soup to simmer over medium heat. Ladle into bowls. Top each bowl with 2 red apple slices and 2 Granny Smith apple slices. Sprinkle with chives. Serve with Roquefort croutons.

CROUTON INGREDIENTS:
• 4 bacon slices
• 18 1/4 inch-thick slices of French bread baguette
• 4 ounces Roquefort cheese, crumbled
• 1/4 cup (1/2 stick) unsalted butter, room temperature

CROUTON DIRECTIONS:
• Position rack in center of oven and preheat to 350 degrees. Cook bacon in heavy medium skillet until crisp.  Transfer to paper towels and drain.  Crumble bacon.  Arrange bread slices on heavy large backing sheet.  Bake until beginning to crisp, about 10 minutes.  Mix cheese and butter in processor until smooth.  Spread one side of each crouton with cheese mixture. (Can be prepared 4 hours ahead. Cover croutons at an store at room temperature.
• Preheat broiler.  Broil croutons 5 inches from heat source until cheese bubbles, about 2 minutes. Sprinkle with bacon. Serve warm, plated next to soup or on top of soup.  © Recipe courtesy of Bon Appétit, Oct 1998

NOVEMBER WINE CLUB

Cortese Piedmont ItalySilky styleCa’ de Lion
Il Sognatore Cortese
Dell’ Alto Monferrato DOC
Piedmont, Italy

SILKY WINE STYLE

Ca’ de Lion was founded in 1871 by Luigi Ghione. The winery takes the name of the family ancestor, Leone Ghione (1655). Generations of expertise in Piedmont has elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. Harvested by hand during the first week of September, vinification and maturing took place in stainless steel tanks. This wine has exotic and aromatic notes of jasmine, white peach, stone fruits and a touch of mint. In the mouth, the wine is bright with lemon-lime acidity and a refreshing finish. Serve chilled. Pairs well with antipasti, salads, seafood and lighter fare.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Brilliant green tones, with perfume nose of a yellow and white fruits and herbs. On the palate, pleasant white wine, surrounded by a good freshness. Excellent as apéritif, with fish or meat dishes.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 100% Cortese
Analysis: 12.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Sweet Potato Ravioli November Wine Club Pairing Recipe

Sweet Potato RavioliSWEET POTATO RAVIOLI

RAVIOLI INGREDIENTS:
• 1 ½ pounds red-skinned sweet potatoes (yams)
• 2 tablespoons (packed) golden brown sugar
• ¼ teaspoon ground nutmeg
• 48 square wonton wrappers
• 2 large egg whites, beaten until foamy

SAUCE INGREDIENTS:
• ¾ cup (1 ½ sticks) butter
• 1 ½ tablespoons balsamic vinegar
• 1 ½ tablespoons chopped fresh thyme
• chopped, toasted pecans (optional)

RAVIOLI DIRECTIONS:
• Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
• Line large baking sheet with plastic wrap. Place one wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place one tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)

SAUCE DIRECTIONS:
• Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
• Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately. © Recipe courtesy of Bon Appétit, Feb 2003

NOVEMBER WINE CLUB

Mellow style logoCa De Lion Wine BottleCa’ de Lion
Rosso Blend
Piedmont, Italy

MELLOW WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from the family ancestor Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the Canelli hills. This vintage was hand-harvested in the middle of September and vinified traditionally in stainless steel tanks, then refined in bottle. It’s a spectacular, unique and indigenous blend. The wine is velvet in the mouth. Brilliant aromatics reveal layers of violet, fresh rose, luxardo cherry, and blackberry. Very light oak and lip-smacking acidity makes this a stellar wine that can be paired with a variety of foods. Serve with a light chill. The wine can be decanted 30 minutes prior to serving.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby color with orange tones. Lasting scent with airy perfume, rich with violet and rose. Rounded and very fresh on the palate, light and velvety tannins. Open and let breathe before serving, pairs well with game and cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 60% Ruché, 40% Pinot Nero
Analysis: 13% alcohol / volume
Critical Acclaim: 93pts Wine Enthusiast 2013; Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Ca’ de Lion Piedmont Wine Pairing Recipe

AGNOLOTTI
(Piedmont traditional filled pasta)

Legend has it that agnolotti was invented in Piedmont to celebrate the end of a siege. The celebration meal was creatively prepared by chef Angelot, at the request of the Marquis.

INGREDIENTS:
• 1 lb lean beef
• 7 oz spinach, boiled
• 1 onion
• 3 ½ oz butter
• 1 sprig rosemary
• 1 clove of garlic
• 1 tablespoon all-purpose flour
• 3 tablespoons tomato sauce
• broth to taste
• grated Parmigiano Reggiano cheese to taste
• nutmeg to taste
• 1 lb all-purpose flour• 5 eggs• salt and pepper to taste

DIRECTIONS:
• Place a saucepan over medium heat. Add 2 oz of butter. After butter has melted, add peeled garlic clove and thinly sliced onion. As soon as they start to brown, add the meat and turn heat down to low. Brown the meat on all sides, then dust with 1 tbsp flour. Season with salt, add tomato sauce and enough broth to completely cover the meat. Cook over low heat until the meat is soft, but not falling apart. Then, remove the pan from the heat.
• Remove the meat from the sauce and set the sauce aside for later. Chop the meat in a food processor with the spinach (previously blanched for a couple of minutes in boiling water and well drained.) Transfer the chopped meat and spinach to a bowl and stir in an egg yolk, a generous amount of grated Parmigiano Reggiano, a pinch of pepper and a dusting of nutmeg.
• Then prepare the pasta dough by forming a well with the flour. Add 4 eggs and the remaining egg white to the center and begin incorporating the flour. Add a drop of water if necessary. Knead until you have a smooth dough. Let the dough rest for 20 minute, covered with a kitchen towel or plastic wrap.
• Using a rolling pin or pasta machine, roll out the dough into two thin sheets. On the first sheet place a tbsp of pasta stuffing 1 ½ to 2 inches from one another. Cover with the other sheet and squeeze the dough around the filling to remove any air. Use a pasta cutter or knife blade to cut out the agnolotti.
• Cook the agnolotti in a large pot of boiling salted water for 5 minutes. Then remove using a slotted spoon and toss with the previously prepared sauce, reheated for a couple of minutes. Also add the remaining melted butter and a good amount of grated cheese. Serve hot.  © Photo and recipe courtesy of Academia Barilla

NOVEMBER WINE CLUB

Bold wine Style logoLaCua-Piedmont_italy-wine-bottleCa’ de Lion
La Cùa
Langhe Rosso DOC
Piedmont, Italy

BOLD WINE STYLE

Founded in 1871 by Luigi Ghione, Ca’ de Lion winery takes its name from family ancestry Leone Ghione (1655). Generations of expertise in Piedmont have elevated this artisanal producer to its highest level. Farming sustainably and naturally, the wines from this estate show a purity of flavor. The depth and nuance of the wine vibrates and speaks of the place where it comes from, in the hills of Canelli. The name “Langhe” is the plural form of langa, a local word for a long, low-lying hill. Since its designation, the Langhe DOC has gained considerable marks for its innovative viticulture and use of international varietals. This creativity has allowed local winemakers to produce a new generation of high quality wines. This wine has violet and rose notes with a black cherry fruity taste. Electric balance between acidity and freshness, with smooth, elegant tannins.

winemaker Silvio Ghione

Silvio Ghione, Winemaker

“Ruby red color with violet and rose notes with a fruity taste. Good balance between alcohol and freshness, the tannins are elegant. Wine for the entire meal, perfect with first courses like ravioli and gravy, red meat or aged cheese.” – Silvio Ghione, Winemaker

Winemaker: Silvio Ghione
Appellation: Piedmont, Italy
Varietal: 40% Barbera, 40% Nebbiolo, 20% Dolcetto
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Santa Barbara Syrah Pairing Recipe

TENDER LAMB CHOPS

INGREDIENTS:

• Two 1 ½-pound (8-bone) lamb racks, cut into double-cut chops
• Himalayan pink salt and freshly ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:
• Preheat the oven to 375 F.
• Season the lamb chops liberally on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
• Place a large oven-safe roasting pan over high heat and add the olive oil. Place the lamb chops in the pan, meaty-side down. Cook until golden brown, 2 minutes per side.
• Cover the pan with foil and transfer to the oven. Roast for 10 minutes for medium-rare; 20 minutes for well-done. Let the chops rest for 3 minutes before serving.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoMartellotto Winery
Santa Ynez Valley
Syrah
Santa Barbara, California

Syrah is an unsung hero in Santa Ynez. Grapes for this exquisite wine are from the forty-year old Zaca Mesa vineyard, which are the oldest Syrah vines in Santa Barbara County. Truly art in a bottle, this Syrah is bold, approachable and full of verve. Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share.

winemaker Greg Martellotto“This epic example of Syrah offers flavors of blackberry, ripe plum, dried violets, cocoa, white pepper, and fresh sage. A touch of vanilla and toasted oak balance the hedonistic finish.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal:  Syrah
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Viognier Pairing Recipe

SAUTEED SCALLOPS WITH BACON, GARLIC, BASIL and CHIPOTLE PEPPER

INGREDIENTS:

• 4 slices bacon, diced
• 1 pound scallops, rinsed, patted dry at room temperature
• Kosher salt and freshly ground black pepper, to taste
• ½ cup unsalted butter
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes, optional
• ½ teaspoon dried chipotle powder, optional
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
• No need to rinse the pan. Wipe clean the skillet and add half the butter to melt over medium heat. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Spoon butter on top. Set aside and keep warm.
• Melt remaining butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
• Serve immediately, garnished with basil, chipotle pepper power, if desired. © Recipe courtesy of Chungha Rhee.

JUNE WINESTYLES WINE CLUB

Silky styleMartellotto Winery
Santa Ynez Valley
Viognier
Santa Barbara, California

Viognier hails from the Rhone Valley in south France. At the Zaca Mesa vineyard in Santa Ynez, the grape is farmed to perfection. Truly art in a bottle, Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share. Bone dry and luscious, this Viognier is a perfect aperitif wine. Exotic aromatics, it’s ideal to pair with seafood and salads. Lush, lovely and enticing. One taste and you’ll be hooked.

winemaker Greg Martellotto“Bottled after ten months, the Viognier explodes with freshness, vibrancy, and sunshine. The tropical aromas of honeysuckle, white peach, and dried apricot invite flavors of Meyer lemon and honey-crisp apple.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal Blend:  Viognier
Analysis: 14.5% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

June Wine Club pairing recipe

EGGPLANT INVOLTINI

Eggplant Involtini

Photo: Johnny Autry; Styling: Leigh Ann Ross

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

DIRECTIONS:
Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
• Preheat broiler to high.
• Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes
Preheat oven to 375 F.
Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil. © Recipe courtesy of Sidney Fry, MS, RD and Cooking Light.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoPetit VerdotIt Was a Very Good Year
Petit Verdot
Santa Barbara, California
Martellotto Winery

The Happy Canyon AVA is one of the youngest in Santa Barbara, established in 2009. Located in the southeast part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals. Petit Verdot traces its noble lineage to Bordeaux, where it is typically used as a blending grape. The final wine was loved so much, Martellotto Winery transformed the side show into the main event. This is one of very few Petit Verdot dominate wines produced anywhere. Located in Buellton, California, the Martellotto Winery focuses on vibrant Bordeaux varietals. It’s one of few California wineries bottling and producing varietal wines from each of the five noble Bordeaux grapes.

winemaker Greg Martellotto“Stylish, ethereal, and abundantly rich, this wine excites with aromas of bouquet garni, violet and rose petal. Flavors of black cherry, plum, graphite and mocha round out a plush and pleasing ink monster. Varietally correct and precise, classic like a Frank Sinatra song. A rare beast with bold fruit.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Happy Canyon AVA, Santa Ynez Valley, California
Varietal Blend:  80% Petit Verdot, 20% Malbec
Analysis: 14.25% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Drunken Spaghetti

May Wine Club Pairing Recipe

Wine Pasta

Photo: Katie Foster / Tasting Table

INGREDIENTS:
• 1 ½ pounds rapini (broccoli rabe)
• 1 pound spaghetti
• 1 bottle (750 ml) dry red wine (preferably different Zinfandel)
• 1 tablespoon sugar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic (about 4 cloves)
• ¼ teaspoon red-pepper flakes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Pecorino Romano cheese

DIRECTIONS:
• Bring a pot of salted water to a boil. Add the rapini and cook for 3 minutes or until just tender. Transfer the rapini to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the wine.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.
• Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.
• While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the rapini, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.
• Add the rapini mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve. © Recipe courtesy of Tasting Table, adapted from Michael Chiarello’s Bottega (Chronicle Books).

Bold wine Style logoCline Heritage ZinfandelCline Family Cellars
Single Vineyard Series
Heritage Zinfandel
Contra Costa County, California

Family-owned and operated, Cline Family Cellars was built on a passion of winemaking and rooted in the land. Founded in 1982, Fred Cline made his first vintages from original plantings, some of which dated back to the 1880s. As one of the original Rhone Rangers, Cline has been committed to nurturing the land and using sustainable farming methods. This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley. All within a two mile radius of one another, these vineyards are managed by farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Pairs well with roasted or grilled meats or a hearty pasta dish.

Winemaker Charlie Tsegeletos

Winemaker Charlie Tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, sweet berries, spice and coffee – a classic example of the big boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine. The Heritage Zinfandel is delicious now and will age beautifully over the next decade.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  Zinfandel
Analysis: 15.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

May Wine Club

May Wine ClubMother’s Day is right around the corner, why not share a glass with Mom?  She’ll enjoy this delicious Viognier, tasting note, pairing recipe and 4 complimentary tasting tickets (up to $80 value).  ** click here to learn more **

Easy Shrimp with Spinach and Alfredo Sauce

Shrimp Alfredo

Photo: Diana Rattray / The Spruce Eats

INGREDIENTS:
• 1 bunch of fresh spinach or 10 ounces frozen, thawed and squeezed
• 2 tablespoons butter • 1 ½ pounds shrimp, peeled and deveined*
• 1 bunch green onions, sliced (with about 2 inches of the green). Or use ¼ cup of finely chopped shallots for a more delicate flavor.
• 2 cloves garlic, minced
• 1 envelope (approximately 1.2 ounces) dry Alfredo sauce mix
• ¾ cup light cream or evaporated milk • freshly ground black pepper to taste
• Shredded or Grated Parmesan Cheese
• Serve with hot cooked pasta of your choice (vermicelli or fettuccine), a simple tossed salad and toasted bread

DIRECTIONS:
• Wash the fresh spinach and trim it. If you are using frozen spinach, cook it as directed on the package. Squeeze as much moisture out of the cooked spinach as possible.
• Melt the butter in a large skillet over medium-low heat. Add the shrimp to the skillet along with the fresh or frozen thawed and squeezed spinach and green onions. Cook until shrimp is pink, stirring constantly. Add the minced garlic and cook for about 2 minutes longer.
• Sprinkle Alfredo sauce mix over the shrimp mixture and then stir to combine. Add the light cream and cook until heated through and thickened. Add freshly ground black pepper to taste.
• Serve along hot cooked pasta or boiled rice. Garnish with fresh, grated Parmesan cheese *
To thaw frozen shrimp quickly, put them in a colander and run cold water over them until thawed. Cook as directed. If you are using frozen cooked shrimp, thaw them and add them just before the dish is done. Heat through and serve with pasta and Parmesan.
© Photo by Diana Rattray, recipe courtesy of The Spruce Eats

Silky styleCline Family Cellars
Estate Grown Viognier
Sonoma Coast, California

Cline ViognierFrom grape to glass, Cline is proud to be a Certified California Sustainable Vineyard and Winery, acknowledging their long-term commitment to continual improvement in the field of winegrowing and business practices. The grapes for this Viognier were grown in two of Cline’s vineyards, both in the Sonoma Coast appellation which has a world-renowned reputation for producing excellent fruit. The soil is mineral-rich and needs very little irrigation. The vines are bathed in the early morning fog and warmed by the afternoon sun. Viognier grapes are late to ripen and picking them at the right time is crucial to the grape quality. These grapes were hand-harvested in the morning to retain freshness. Cline’s star winemaker is a master at the art of making stylish and cool-climate varietal wines, bringing out the best character in the fruit.

Winemaker Charlie Tsegeletos“Our Viognier offers distinct aromas of pear, apricot, orange blossom and honeysuckle with a fresh, bright demeanor. Serve this wine slightly chilled, and enjoy with salmon, shrimp fettuccine, or cayenne chicken salad.” Charlie Tsegeletos, Winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  Viognier
Analysis: 15.0% alcohol/volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

February Winery Spotlight

Charles Smith Wines, Washington

Please join us, as we Taste, Learn and Enjoy these ‘rockin’ wines from Charles Smith.  We’ll be tasting through several of his labels.  Be sure to RSVP at your local WineStyles location or reserve tickets on Eventbrite.com

Located in Walla Walla, Charles Smith opened his first winery, K Vintners.  His first release, K Syrah, initiated the style of winemaking that Charles continues today: small lots of single vineyard Syrahs and field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo, and Viognier, all of which are hand-picked, fermented with naturally occurring yeasts and basket pressed.

In 2008, his K Vintners was recognized by Wine & Spirits magazine as one of the “Best New Wineries of the Last Ten Years,” and as “Winery of the Year” in the annual wine buying guide. His wines continue to receive recognition from wine publications such as Wine Advocate, Wine Spectator, Wine Enthusiast, and Wine & Spirits with 98 scores of 95 points and above, and 386 scores of 90 points and above.

Winemaker Charles Smith is the only person to have received Winemaker of the Year distinctions by both Wine Enthusiast (2014) and Food & Wine (2009).

ABOUT THE WINEMAKER

Growing up just outside of Sacramento, California, Charles Smith began craving worldly travel at a young age.  In 1989 Charles decided to move to Denmark and spent nine years managing rock bands and concert tours throughout Europe. Wining and dining on the road ultimately triggered the career he has today.In 1999, he moved back to the States, landing in the Pacific Northwest. He opened up a wine shop on Bainbridge Island, just across the Puget Sound from downtown Seattle.  On a road trip, he passed through the small town of Walla Walla and met a French winemaker. The two men discovered their common passion for great Syrah and Charles was convinced to move to Walla Walla and make his own juice. December 2001, Charles released his first wine, 330 cases of the 1999 K Syrah. The Walla Walla Valley was now his home.

Wines of Substance
In 2017, he unveiled a new name for his international company and vast portfolio – Wines of Substance.
SIXTO: The Chardonnay-only label from Charles Smith and Brennon Leighton. Inspired by the story of musician Sixto Rodriguez, Charles similarly wanted to resurrect something that was always great, but was waiting to be rediscovered – as in the old Chardonnay vines in Washington State. Being the sixth label that Charles created (sextus translates to “sixth” in Latin), the name SIXTO was a perfect fit.
Substance Wines

SUBSTANCE: The newest chapter in history books of Charles Smith and his wines.   With a single-minded vision to produce the best value-priced Cabernet Sauvignon, Substance label was born.  Using traditional winemaking, natural fermentations and barrel-aging, each wine is made in small batches ensuring integrity.

Casasmith winesViNO CASASMITH: Italian inspired and locally produced, ViNO was created by Charles Smith in 2010 with the inaugural release of a 100% Pinot Grigio. This is in keeping with the vision of producing Italian varietals with the same integrity as they would be produced in Italy. Hand-made wines that are a great value and delicious to drink.

Taste, Learn and Enjoy® with us! 

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Cheers!

WineStyles.com

The Dry Dam Riesling

Maple Mustard Chicken

maple chickenINGREDIENTS:
• 6 pieces boneless, skinless chicken thighs
• 3 cups dijon mustard
• ¼ cup apple cider vinegar
• ½ cup maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

DIRECTIONS:
• Preheat oven to 350℉. Spray a medium sized casserole dish with non-stick cooking spray.
• In a small bowl mix mustard, vinegar, maple syrup, ½ teaspoon salt, ¼ teaspoon pepper and all the paprika together, set aside.
• Clean chicken thighs, checking for bone pieces and cutting off excess fat. Lay chicken pieces in a single layer, not flat, into casserole dish. Season with leftover salt and pepper. Pour maple mustard mix over the chicken and bake uncovered for 35 minutes. Sauce should be bubbling, and chicken registering an internal temperature of 165℉.
• Remove from oven and serve hot with your favorite sides and enjoy with a glass of dry Riesling. © Photo and recipe courtesy of Chateau Ste Michelle.

The Dry Dam wine bottled’Arenberg
The Dry Dam
Riesling
McLaren Vale and ADelaide Hills, South Australia

In 1992 d’Arenberg’s neighbors built a dam in which no water lay, as it was a dry winter. The next year it rained but the dam was jinxed and didn’t hold water. Some people mix the name around, calling the wine ‘The Dam Dry Riesling,’ which in some years is truer than others. For this vintage, small batches of grapes were crushed gently, chilled and then transferred to custom designed steel basket presses. Gentle juice extraction is critical early on to retain the delicate fruit flavors. The fermentation was long and cool, and was stopped before reaching total dryness to ensure that residual sugar remains to balance the high mineral acidity. It was an excellent year for Riesling in McLaren Vale. Enjoy the heady yet delicate personality of this wine in youth or confidently cellar it.

“Fresh and vibrant with a perfumed aroma of summer florals, green apples chester osborn winemakerand limes. Citrusy acidity highlights an entertaining and energetic palate.” – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale and Adelaide Hills, South Australia
Varietal Blend:  100% Riesling
Analysis: 10.8% alcohol / volume
Critical Acclaim: 90 pts Wine Enthusiast