Lasagna Pairing Recipe

lasagnaINGREDIENTS:
• ½ lb lean ground beef
• ½ lb ground veal
• ½ lb ground pork
• 2 garlic cloves, minced
• 1 Tbsp oregano
• 1 28-oz can whole tomatoes, drained
• 1 28-oz can whole tomatoes with juice
• 2 eggs
• 16 oz cottage cheese
• 15 oz ricotta cheese
• ½ cup parmesan cheese
• 4 cups shredded mozzarella cheese
• 19-oz package no boiling required lasagna noodles

DIRECTIONS:
• Preheat oven to 350℉.
• In a large skillet, brown ground beef, veal and pork. Add minced garlic and oregano and stir.
• Place canned tomatoes in food processor and pulse until tomatoes are thoroughly chopped; reserve 2 cups, place remainder in skillet with the meat and stir. Remove from heat and set aside.
• In a medium bowl, beat eggs. Stir in cottage, ricotta and parmesan cheeses. Set aside.
• Spread 1 cup of reserved tomatoes in the bottom of a 13 x 9 x 2 inch pan. Layer 4 uncooked lasagna noodles, ½ cottage cheese mixture, ½ meat sauce, and 1 ½ cups mozzarella cheese. Repeat layering finishing with a layer of noodles. Add the remaining 1 cup of tomatoes. Cover pan with aluminum foil and bake for 45 minutes. Uncover, and top with remaining cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Serves 8-12
•Enjoy with a glass of Jacuzzi Family Vineyards Barbera. Recipe compliments of Jacuzzi Family Vineyards.

Mellow style logoJacuzzi Barbera bottleDECEMBER WINE CLUB
Jacuzzi Family Vineyards
Barbera
Amador County, California
MELLOW STYLE

The Barbera varietal comes from the hills of northern Italy’s Piedmonte region, where it has been grown since the 13th century. During the 1800s and 1900s, Italian immigrants introduced the varietal to the Americas, most notably in Argentina and California. The grapes are known for their deep color and softer tannins. The fruit for this Barbera comes from Rancho Victoria nestled in the foothills of the Sierra Nevada mountain range, in the northern part of Amador County. The soils here are sandy clay loam derived from decomposed granite. This provides abundant nutrients and water retention for healthy, strong vines. The grapes were handpicked and destemmed without crushing the berries. This gentle approach minimizes the pick-up of bitter components from the skins and seeds. The wine was racked to oak, and aged for 12 months on 35% new French medium toasted oak.

“This Barbera has freshness and clarity. Bright cherry and raspberry fruit dominate with an underlying savoriness which compliments the elegant palate and clean finish.”. – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Amador County, California
Varietal Blend:  90% Barbera, 10% Alicante Bouschet
Analysis: 14.0% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Jacuzzi Chardonnay Pairing recipe

Jacuzzi ChardonnayJacuzzi Family Vineyards
Bianco Di Sei Sorelle
Chardonnay
Sonoma Coast, California
SILKY STYLE

The grapes for the Bianco di Sei Sorelle come from the Diamond Pile Ranch in the Petaluma Gap. This ranch grows low yielding grapevines planted in deep clay soils with a westward facing slope. This limits vigor while providing excellent conditions for sunshine and ripening. The cool fog and wind barrages the vineyard, slowing the ripening and retaining lively acidity while allowing flavors to develop slowly to a crescendo at harvest. The grapes were handpicked in the early morning to retain their vibrancy and natural flavor. At the winery, the grapes were destemmed and gently pressed into a tank ready for fermentation. Fermentation began naturally and completed at a very cool temperature to retain acidity and fruitiness. The lees were stirred regularly to further enhance the richness.

“The Bianco di Sei Sorelle has delightful aromas of citrus, green apple, pineapple, almond and grapefruit. It has great weight and texture with balanced acidity that keeps the palate fresh and gives it excellent length. It would be an ideal wine with light pasta dishes, chicken or seafood.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Sonoma Coast, California
Varietal Blend:  100% Chardonnay
Analysis: 14.5% alcohol / volume, 3.74 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

ITALIAN CHICKEN SALAD

italian chicken saladCROUTONS INGREDIENTS:
• 4 cups, ½ inch cubes Italian bread
• 2 Tbsps extra-virgin olive oil
• ¼ tsp salt

VINAIGRETTE INGREDIENTS:
• ¼ cup seasoned rice wine vinegar
• 2 tsps Dijon mustard
• 2 Tbsps finely chopped shallot
• 1 tsp sugar
• ¼ tsp salt
• 1/8 tsp black pepper
• ½ cup extra-virgin olive oil

SALAD INGREDIENTS:
• 2 cups coarsely shredded rotisserie-cooked chicken
• 1 cup small bocconcini mozzarella
• 2 hearts of romaine, torn into bite-size pieces
• ½ cup chopped fennel
• 8 oz roasted red peppers, rinsed, drained and cut lengthwise into ¼ inch wide strips
• 1 cup assorted marinated pitted olives

DIRECTIONS:
• Bake croutons – Preheat oven to 400℉. Toss bread cubes with oil and salt in a large shallow baking pan and spread in one layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on rack.
• Make Vinaigrette – Whisk together all ingredients except oil in small bowl. Add oil in a slow stream, whisking until emulsified.
• Toss chicken and bocconcini together with ¼ cup vinaigrette in a bowl and let stand for 10 minutes.
• Make salad – Toss together romaine, fennel, red peppers, olives, chicken mixture, croutons and remaining dressing in a large bowl until combined.
• Serve with a glass of Bianco di Sei Sorelle. Recipe courtesy of Epicurious at Yummly.com

December Wine Club

wine club logo holidayA club member favorite, we’re proud to share the Jacuzzi Family wines with your family this holiday season.  The perfect pairing for your holiday dinners and celebrations.   If you’re not a Wine Club member yet, please join us!  We’ll have a $20 Bonus Card waiting for you when you join for 3 months or more! Or give a gift a membership and keep the $20 Bonus Card for yourself!  > Click to learn more

wild mushroom risottoWild Mushroom Risotto

INGREDIENTS:
• ½ oz dried porcini
• 4 Tbsps butter
• 5 oz wild mushrooms (such as Morels, Chanterelles, Black Trumpets)
• ¼ cup heavy cream
• Salt and pepper
• 5 cups chicken broth
• 1 Tbsp olive oil
• ½ cup minced onion
• 1 ½ cup Carniroli or Arborio rice
• ½ cup white wine
• ½ cup finely grated Parmesan cheese
• 2 Tbsp chopped Italian parsley

DIRECTIONS:
• Place the porcini in a small bowl and cover with boiling water, let stand for 20 minutes. Strain, coarsely chop and set aside.
• In a medium skillet over medium-high heat, add 2 tablespoons butter. When butter foams, add wild mushrooms and stir until soft and liquid from mushrooms is almost completely evaporated. Add porcini to pan. Cook for about 2 minutes. Add cream and simmer until thick and slightly reduced. Add salt and pepper to taste. Remove from heat and set aside.
• In a saucepan, bring broth to a steady simmer.
• In a heavy 4-quart pot, heat 2 tablespoons butter and olive oil over medium heat. Add onion and sauté until soft, do not brown. Add rice and stir so that kernels are well coated. Add wine and stir until completely absorbed. Begin to add simmering broth ½ cup at a time, stirring frequently, when liquid is almost absorbed, add another ½ cup until absorbed and continue process until all broth is added. When rice is tender but firm, add mushroom mixture, Parmesan cheese and parsley. Stir to combine. Serve immediately and with a glass of Jacuzzi Family Vineyards Nebbiolo. Recipe adapted: More than 100 Dishes for the Classic Rice Dish of Northern Italy, by Judith Barrett and Norma Wasserman.

Bold_stickerJacuzzi Nebbiolo wine bottleJacuzzi Family Vineyards
Nebbiolo
Sonoma County, CA
BOLD STYLE

Primarily grown in the Piedmonte region of Italy, Nebbiolo is famous in wines such as Barolo and Barbaresco. Grapes for this wine come from Jacuzzi’s Carneros estate and Sonoma Coast vineyards. The Carneros estate grapes are planted on an east facing slope and get great morning sunshine and even temperatures to ripen slowly and evenly. Nebbiolo planted in the Petaluma Gap region of Sonoma gets cool mornings and hot afternoons that help retain acidity and bright flavors. They are some of the last grapes to be picked for the season. Grapes were handpicked and sorted in the vineyard, ensuring only the best grapes made it to the tanks. They were gently pressed and transferred to barrels for 2 years aging, enabling tannins to soften and mellow into a full and rich wine. Aged in 38% American oak to enhance and embolden the natural flavors.

“As of 2011, only 186 acres of this rare grape existed in California. Our Nebbiolo displays generous notes of cherry, plum and pomegranate with big berry and spice flavors and distinct earthiness.” – Charlie Tsegeletos

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, California
Varietal Blend:  90% Nebbiolo, 10% Alicante Bouschet
Analysis: 14% alcohol / volume, 3.73 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Pumpkin Ravioli November Wine Club pairing recipe

The team at WineStyles in Cedar Rapids, Iowa reviews our wine club this month, along with Beer Club and our holiday offer – Bottle Bucks Bonus cards!    If you’ve been on the fence to join our Wine Club, now is the time!  Get a $20 Bonus Card and enjoy this delicious Pumpkin Ravioli pairing recipe and Chardonnay from Martellotto Winery in Santa Barbara, California!  Happy Thanksgiving! Cheers!

Pumpkin Ravioli

pumpkin ravioliINGREDIENTS:
• 1 lb. piece pumpkin, calabaza or butternut squash, seeds and strings removed
• 1 egg yolk, lightly beaten
• 2 tbsp grated Parmigiano-Reggiano or Grana Padano cheese, plus extra for serving
• ¼ tsp freshly grated nutmeg
• ¼ tsp fine sea salt
• 1 to 2 tbsp dried bread crumbs
• 1 ¼ lb. fresh egg pasta, try this recipe, https://nyti.ms/2PkzZtp
• 5 tbsp unsalted butter, clarified
• 2 tbsp kosher salt

DIRECTIONS:
In a large frying pan, melt butter. Add apple wedges and cook on high 3 to 5 minutes stirring frequently until apples soften.

Reduce heat and add sugar, raisins, cinnamon, nutmeg and water. Simmer uncovered over low heat stirring frequently 10 to 12 minutes until sauce becomes thick. Remove heat and serve warm.

chardonnayMartellotto Winery
Melodeon
Chardonnay
Santa Barbara, California

The fanciful name “Melodeon” is the name given to foot-pumped organs used in the 19th century. Just imagine an old west saloon with gunslingers and whisky, with a melodeon organ music in the background. Melodeon was also commonly referred to as an accordion played while draped over a musician’s thigh. As such, the music of the time played in saloons of the Barbary Coast was referred to as melodeon. This black label “Melodeon” Chardonnay is as smooth, genuine, and lyrical as its name. This melodious Chardonnay’s low alcohol is the result of picking the fruit earlier, leading to a lovely natural acidity. After 10 months in oak with limited sulfur additions, the wine was minimally filtered and bottled.

winemaker Greg Martellotto“Notes of buttered toast, baked pecans, oak and vanilla carry through into the flavors of Melodeon. Creamy and buttery with a tension and nerve like makes the lips pucker.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Sierra Madre, Santa Barbara, California
Varietal Blend:  100% Chardonnay
Analysis: 13.9% alcohol / volume, 3.36 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Antinori Winery Spotlight

November Tasting Event

Over 600 years in the making!

Let’s Taste, Learn and Enjoy® these amazing Italian wines —  limited seating, RSVP soon!

Antinori Family in wine cellar

Antinori Family

Since 1385, the Antinori family has been committed to the art of winemaking.  Over 600 hundred years ago, Giovanni di Piero Antinori became a member of the “Arte Fiorentina dei Vinattieri”, the Florentine Winemakers’ Guild.  For twenty-six generations, the Antinori family has managed the business directly making innovative and sometimes bold decisions while upholding the utmost respect for traditions and the environment.

ANTINORI WINERY, ITALY

Each vintage and each plot of land is a new pursuit for achieving higher quality standards for Antinori. As Marchese Piero loves to say: “Ancient family roots play an important part in our philosophy but they have never hindered our innovative spirit.

ANCIENT FAMILY ROOTS

The family’s historical heritage lies in their estates in Tuscany and Umbria, however over the years they have invested in many other areas, both in Italy and abroad.  They are well-known for producing high quality wine, opening up new opportunities to appreciate and develop unique new terroirs with great winemaking potential.

Research and development has been an ongoing process for the family, such as selecting new clones of local and international varieties, experimenting with new techniques in the vineyards and vineyard altitudes and new approaches to fermentation and temperature control. They also experiment with traditional and innovative winemaking philosophies, using new types of oak for barrels, barrel size and age, and varying length of aging in the bottle before commercial release.

Antinori family walking in vineyards

We have demonstrated, over the years, that in Tuscany and in Umbria there was the possibility of producing excellent wines, widely recognized at an international level, which showed both elegance and finesse while maintaining their original character.  One of our main strengths is the fact that we are Tuscan or, if you prefer, our fundamentally Tuscan character”, says Piero Antinori.

Peppoli Chianti Classico wine bottle

 

Reserve your seat to experience this historic winery!

ANTINORI WINERY, ITALY

November’s Winery Spotlight Tasting

Limited Seating Available

Antinori vineyards

Errazuriz Winery Spotlight

October Tasting Event

You’re Invited to Join Us!

Let’s taste, learn and enjoy these delicious Chilean wines together! RSVP soon!

Best Chilean Winery 2017, Robert Parker Wine Advocate

Best Chilean Winery 2017, Robert Parker Wine Advocate

Inaugurating the new category of “Extraordinary Winery Awards” by Robert Parker’s Wine Advocate, Viña Errázuriz had the honor of being the first Chilean winery to receive the award Best Chilean Vineyard 2017“.

Eduardo Chadwick, President of Viña Errázuriz, commented: “Being considered one of the best Chilean wineries by Robert Parker’s Wine Advocate is fantastic news. We are very honored with this nomination, and we believe that the nomination reflects the consistency in the high quality of our wines along with the commitment to elaborate the best wines of our terroirs, and to be recognized as a world-class producer. ”

ERRAZURIZ WINERY

Just north of Santiago, Chile’s capital, Errazuriz Winery is located in the Aconcagua Valley.  The valley’s beauty and its mild Mediterranean climate more than likely attracted Don Maximiano Errazuriz’s attention, inspiring him to establish his winery in 1870.  Easy access to water for irrigation and the volcanic soils, make Aconcagua Valley a viticultural paradise. From the mountains to the coast, it’s the origin of many renowned Chilean wines.

HISTORY

Founder, Don Maximiano Errázuriz Valdivieso

Founder, Don Maximiano Errázuriz Valdivieso

Don Maximiano Errázuriz founded Viña Errázuriz in 1870. With his innovative and pioneering spirit, he planted the first French grape varieties in the Aconcagua Valley. His initiative and creativity were handed down to his descendants, who consolidated the winery and positioned their wines among the world’s most noteworthy.  Errazuriz’s family winery has shaped history, currently one of the best examples of successful winemaking in Chile.

CELLAR DOOR 1870 WINERY

For over a century, Viña Errázuriz’s Historic Winery in Panquehue has remained a symbol of the forward thinking vision of its founder, Don Maximiano Errázuriz. Its construction began in 1870, under the guidance of a French winemaker, took over 14 years and incorporated the latest technology at the time.

Winery tasting room

Built in 1870, Viña Errazuriz’s historic tasting room, located in basement of the winery.

The winery was built as a two-story structure. The excavation and construction of its huge cellar rooms alone took five years. The thick underground walls, built with bricks and mortar, have stood the test of time and have allowed the wine to be kept in large casks made of raulí (a native Chilean tree) at a constant temperature of 53 to 57°F.

Still in use today, the winery houses a historic collection of wines. There are about 400 bottles of each of the vineyard’s iconic wines, which provides an opportunity to experience the vineyard’s evolution through the years.

DON MAXIMIANO ICONIC WINERY

In 2009 the need to project itself into the XXI century and to search for wines of an even higher quality, inspired Viña Errázuriz to start building a new winery devoted exclusively to its high-end wines.  The integration of cutting edge technologies has gone hand-in-hand with sustainability and environmental protection, thus paying homage to Don Maximiano’s vision and courageous spirit.

Don Maximiano Winery Chile

Don Maximiano Winery, Chile

With a capacity to produce over 91,000 gallons, the new Don Maximiano Icon Winery was designed by architect Samuel Claro and built completely with bleached concrete. Its main body is underground and its spiral shape allows for the movement of fruits and liquids by means of gravity and to capture the refreshing breezes from the valley. To maintain adequate levels of temperature and illumination the building harnesses geothermal and solar energy, which are completely environment friendly.

The winery was officially opened in October 2010 with more than 100 guests from around the world, including leaders of the wine industry and press.

Errazuriz Founders Reserve wine bottle

Errazuriz Pinot Noir wine bottle

Reserve your seat to experience this iconic winery!

ERRAZURIZ WINERY, CHILE
October’s Winery Spotlight Tasting

Limited Seating Available

Errazuriz Winery in the Aconcagua Valley, Chile

Errazuriz Winery in the Aconcagua Valley, Chile

October Wine Club pairing recipe

This wine loves Italian food, what can we say? Homemade pizza with mozzarella and salsiccia, or a plate of pasta piled high with meat sauce. Dark cherry, blackberry and plum aromas abound tempered with chocolate, spices and Tuscan herbs, Nesios Toscana, has the elegance of Sangiovese with the force of Cabernet and demands to be enjoyed with food like this classic lasagna.

go to lasagna dishClassic Lasagna Dish

SAUCE INGREDIENTS:

  • 2 tbsp olive oil
  • 1 lb. Italian sausage (sweet or hot), casings removed
  • 1 large yellow onion
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • Freshly ground pepper
  • 2 tbsp tomato paste
  • 1 28 oz. can whole, peeled tomatoes
  • 1 28 oz. can whole, crushed tomatoes

ASSEMBLY INGREDIENTS:

  • Kosher salt
  • 5 lbs. fresh mozzarella, grates or shredded
  • 16 oz. whole milk ricotta
  • 1 cup coarsely grated Parmesan, plus extra for sprinkling on top
  • ¼ cup heavy cream
  • Freshly ground pepper
  • 1 lb. dried lasagna noodles (avoid the no-boil variety)
  • Olive oil

DIRECTIONS:

  1. For the sauce: Heat oil in a large, heavy bottomed pot over a medium heat. Add sausage and cook, stirring occasionally, for about five minutes until brown but not crisp.
  2. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, for eight to ten minutes until the onion is softened and translucent.
  3. Add tomato paste and stir for two minutes until it’s turned deep, brick red, tinting the oil and onions.
  4. Using your hands, crush the whole tomatoes into bite-size pieces and add them and the crushed tomatoes, stirring to scrape any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper then let it simmer for 20 to 30 minutes, stirring occasionally, until the sauce thickens and the flavors come together.
  5. Make the lasagna: Heat the oven to 375°F and set a large pot of salted water to boil.
  6. Set aside one 1 cup of mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup of Parmesan and cream. Season with salt and pepper and set aside.
  7. Cook lasagna noodles in the large pot of salted boiling water before they’re al dente, about 4 minutes. Drain and separate any noodles that are sticking together, add a little olive oil to prevent further sticking.
  8. Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding heavy overlap.
  9. Top with 1 ¼ cups of sauce then dollop ¼ of the cheese mixture on top. Top with another layer of noodles and repeat three times, ending with the last of the noodles and last of the sauce. Top with your reserved 1 cup of mozzarella and more Parmesan.
  10. Cover loosely with aluminum foil and place baking dish on a foil-lined baking sheet.
  11. Bake until pasta is completely tender and cooked through and sauce is bubbling around the edges, typically 30-40 minutes.
  12. Remove foil and increase temperature to 450°F. Continue to bake for another final 15 to 20 minutes until golden brown on top.

Nesios Tuscany wine bottleBold wine Style logoCorte de Medicea
Nesios
Toscana Rosso IGT
Tuscany, Italy

Tuscany is home to Italy’s most famous IGT (Indicazione Geografica Tipica) category. Sangiovese is the all-star of Tuscany, that derives its name from Latin as ‘the blood of Jupiter (Jove)’, the most widely planted grape in Italy. The hot, dry climate in Tuscany provides an excellent home for this thin-skinned grape, producing a rich and long-standing wine. It’s known for being fruity and naturally acidic and best enjoyed with the excellent cuisine of Italy.

During the 1970s, the term ‘Super Tuscan’ emerged, as result of frustrations of winemakers towards the slow-changing wine laws in Italy which prohibited the blending of non-indigenous grapes. In 1992, IGT was finally created, allowing winemakers to be more creative. An IGT Toscana guarantees that at least 85% of the fruit was sourced from the region. Half Sangiovese and Cabernet, this Super Tuscan pairs well with Italian food, fresh cheese, grilled cheese and pizza.

Andrea Bernardini“Deep ruby red in color. Spices, chocolate blended with blackberry, plums and mature cherry on the nose. Full-bodied and harmonic, structured with enticing and velvet softness. Elegant finish.” – Andrea Bernardi, winemaker

Winemaker: Andrea Bernardini
Appellation: Tuscany, Italy
Varietal Blend:  50% Sangiovese, 50% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
Critical Acclaim: 96 pts The Best Italian Wines, Luca Maroni 2017/2018

Soupe au Pistou

Soupe au PistouA Provençal version of minestrone, this is a hearty vegetable soup with summer vegetables, herbs and pasta. Delicious served hot or at room temperature.

INGREDIENTS:
• 1 cup dried white beans (navy or cannellini), soaked in cold water overnight and drained.
• 1-ounce of pancetta
• 1 small onion, halved
• 1 medium onion, coarsely chopped
• 4 garlic cloves, 2 whole and 2 smashed
• 1 bay leaf
• 2 quarts plus 3 cups water
• 1 tablespoon extra-virgin olive oil
• 1 small fennel bulb, cored and coarsely chopped
• 2 red potatoes (10 ounces), peeled and halved
• 4 small zucchini (1 pound), cut into ½ inch pieces
• ¾ lb green beans or Romano beans, cut ½ inch pieces
• 3 medium tomatoes-peeled, seeded and cut into ½ inch dice
• 1 table spoon unsalted butter
• 1 cup small shaped pasta, such as elbow or Ditalini
• salt and freshly ground pepper
• 1 cup Classic Pistou (see below)
• basil sprigs, for garnish

DIRECTIONS:
Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 1 ½ hours. Discard the pancetta, onion, garlic and bay leaf.
• Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 2 quarts of water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes. © Photo Quentin Bacon and recipe courtesy of Paula Wolfert, FoodandWine.com

Corbieres wine bottleBold wine Style logoAbbotts and Delaunay
A Tire D’Aile
Grenache, Syrah
Corbieres, France

A Tire d’Aile is a range of delectable, balanced and elegant wines from the Languedoc region’s classic appellations. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes come from three terroirs: 65% from the eastern Corbières (coastal vineyards yield grapes that lend freshness and elegance), 20% from the edge of Fitou (a terroir located further south whose grapes offer lovely aromatic richness) and 15% from the Corbières Boutenac cru which give this wine its depth. The grapes are handpicked and brought to the winery in tubs and immediately transferred to tanks without crushing or pumping. Maceration lasts 15 days. The press wine is added to the free-run wine. The wine is aged in barrels (40%) and stainless steel tanks (60%).Laurent Delaunay WineMaker

“Very intense black color. Floral nose reminiscent of violet along with fine spices (white pepper), black olive and notes of humus and tobacco. Rich and full-bodied on the palate with lovely substance and smooth tannins. Flavors of jammy fruit and baked goods on the finish.” – Laurent Delaunay, winemaker

Winemaker: Laurent Delaunay
Appellation: Languedoc, Corbieres, France
Varietal Blend:  Grenache, Syrah
Analysis: 13.5% alcohol / volume

CLASSIC PISTOU

Pistou

From the south of France, Pistou is similar to pesto sauce. It’s an olive oil based basil sauce and made by hand.

INGREDIENTS:

  • 1 tablespoon crushed garlic
  • 1 teaspoon kosher salt
  • 4 1/2 cups basil leaves, torn into pieces (2 ounces)
  • 1/4 cup coarsely grated plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)

DIRECTIONS:

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve. © Photo Quentin Bacon, recipe by Paula Wolfert of FoodandWine.com 

Pairing Recipe August Wine Club

August Wine Club

Abbotts and Delaunay
A Tire d’ Aile
Grenache, Syrah, Carignan
Cotes Du Roussillon
France

Cotes Roussillon bottleStemmed from the encounter of two passionate winemakers, Abbotts & Delaunay wines embody the know-how of Nerida Abbott and Laurent Delaunay.

A Tire d’Aile is a range of delectable, balanced and elegant wines from classic appellations in the Languedoc region. Respecting both the soil and the vines, healthy grapes are produced with good concentration much to the delight of the birds that live in the plots.

The grapes for this wine hail from three of Roussillon’s famed terroirs; Montner (a temperate zone producing grapes that lend depth to the wine), Tautavel (a hot, dry terroir whose grapes add complexity) and Caramany (a cooler area with grapes that lend elegance). The grapes are handpicked. The Syrah and Grenache grapes are vinified traditionally while the Carignan undergoes whole bunch maceration. Pairs great with grilled meats, poultry in puff pastry and Mediterranean cuisine.

Deep in color with carmine hues, this wine has aromas of raspberry, violet, licorice and blackberry underscored by spicy notes. Full-bodied from the start with soft tannins and long on the finish.” – Laurent Delaunay, winemaker

 

Rustic Sausage Kale Pasta

Pairs well, complementing the earthy, fruit forward flavors in a Languedoc red.

Rustic Sausage Kale Pasta plate

INGREDIENTS:
• ¼ cup extra virgin olive oil
• 1 1b mild Italian pork sausage
• 1 small red onion, thinly sliced
• 1-½ cups baby kale
• 7 oz. canned Great Northern beans, rinsed and drained
• 1 lb dried penne pasta
• pinch red pepper flakes, optional
• salt and freshly ground pepper
• 5 oz freshly grated Parmesan cheese + more for serving

DIRECTIONS:
• Bring a large pot of water to a boil.
• In a large sauté pan, heat olive oil over medium high heat. Add the pork sausage, breaking it up and cook until browned. Add the red onion slices and cook for another 5 minutes. Turn heat down to low.
• Salt the boiling water and add the pasta. Cook according to the package directions. Reserve ½ cup pasta water.
• Drain the pasta. Add the beans to the sausage mixture, pasta, Parmesan cheese and reserved pasta water. Stir to mix and gently mix in the baby kale. Serve with extra cheese. Serves 4.  © Photo and recipe Always Ravenous, adapted from French Country Cooking by Mimi Thorisson.

Happy Red, Wine and Blue!

July Wine Club with red grapes, white grapes and blue grapes and American Flag

Chicken Paella

Chicken paella dishINGREDIENTS:
• 1 lb ground chorizo
• 1 small onion, fine dice
• 1 small can spicy peppers (chipotle, piquillo, hatch)
• 1/2 bunch parsley, chopped
• 20 chicken drums, seasoned with salt & pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp tomato puree
• 1 lb Bomba paella rice
• 6 oz. white wine
• 3 cups chicken broth
• 1 cup frozen peas
• 1 lemon

DIRECTIONS:
• Preheat the oven to 350°F.
• Cover large skillet with olive oil, medium-high heat. Add chicken drums, browning on all sides. Remove chicken and set aside.
• Add chorizo and onions to the pan. Cook for 5 minutes. Add the peppers, tomato puree, and paprika. Stir and cook for 4 minutes.
• Add the rice and stir well for 3 minutes. Add wine and stir for 3 minutes.
• Add the chicken stock and stir into rice until absorbed. • Add frozen peas and parsley and bring back to boil. Arrange chicken drums on bed of rice.
• Transfer skillet to the oven and bake for 30 minutes.
• Remove from oven and cover lightly with foil.
• Garnish the dish with parsley and serve with lemon wedges.

Horten Tempranillo bottle imageEncomienda de Cervera
Horten Tempranillo
Almagro, Spain

Located within the distinguished cultural city of Almagro, between valleys and mountains thick with holm oaks and juniper trees, rosemary and thyme. The mountainous terrain that forms three drainage basins has a peculiar micro-climate, with cool nights providing release from the blistering heat of the day. The Encomienda de Cervera Estate was established in 1758 with a total of 1200 hectares of land, that included vineyards and olive trees. The old vineyards have been renovated and expanded to 50 hectares. The best hills and altitudes have been chosen for each varietal, along with the best soils. From the grapes of their young Tempranillo vineyards, this wine was aged for short time in new French oak.Horten Espinosa winery owner

“Deep and intense red color, with aromas of fresh red berry fruit and spice with toasted vanilla flavors of the oak. Round and spicy with full body, but easy to drink with a long and pleasant after taste.” – Horten Espinosa, owner

Appellation: Campo de Calatrava, Almagro, Spain
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla

Soil: Clay and stony with a smooth layer of volcanic origin
Varietal: 100% Tempranillo
Analysis: 13.7% alcohol / volume

Upgrade your summer 3 bottle wine club