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

d’Arenberg Winery

d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times!  Peak behind the scenes with winemaker, Chester Osborn:

Enjoy a glass of Chester’s amazing wines, join our January Wine Club!

Custodian Grenache wine bottled’Arenberg
The Custodian
Grenache
McLaren Vale, South Australia

In 1959, Francis d’Arenberg (d’Arry) Osborn began bottling d’Arenberg wines under the now famous Red Stripe label. Today, d’Arenberg is the keeper of nearly one-third of all of McLaren Vale’s mature Grenache bush vines and d’Arry has celebrated 67 consecutive vintages earning consistent critical acclaim for their coveted Grenache-based wines. Fourth generation winemaker, Chester Osborn, guides the small-batch Grenache parcels from the vintage through the gentle ‘Demoisy’ crusher, into open fermenters and then into the 19th century basket-presses. Natural minimal processing ensures maximum flavor which results in a harmless deposit in the bottle.

“When Grenache is good, you know it straight away. The nose is packed with chester osborn winemakerfresh fruit characters of raspberry, cherry and pomegranate, with complex notes of sooty black earth and cracked fennel seed in support. With time, the palate evolves from initial fresh red fruit characters into a darker brooding blackberry and Kalamata olive skin spectrum. The wine maintains its focus and drive on a long lingering finish held by a tight rhubarb-like acid line. The fine line is further supported by structured, lively tannin.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  100% Grenache
Analysis: 14.5% alcohol / volume

EGGPLANT BRAISED IN CHORIZO TOMATO SAUCE

eggplantINGREDIENTS:
• 16 oz loose chorizo
• 1 cup diced onion
• 4 large garlic cloves, sliced
• 28 oz can tomatoes
• 1 pound Japanese eggplant (about 3)
• 1 cup red wine
• 1 tsp fresh thyme
• 1 tsp fresh oregano
• ¼ cup basil

DIRECTIONS:
• Place the tomatoes in a blender and puree until smooth.
• Slice the eggplant into 2 inch pieces.
• Over medium heat cook the chorizo until cooked through, about 5 minutes. Remove from pan and set aside.
• Add onion and garlic to pan and cook until translucent, about 5 minutes. Add the chorizo back to the pan with the wine. Cook for 1 minute. Pour in the tomato and bring to a boil. Add the eggplant and bring back to a boil. Sprinkle with salt and pepper. Cover the pan, reduce heat to a simmer and cook for 10 minutes. After 10 minutes add the thyme and oregano. Put cover back on and cook for 10 more minutes, or until eggplant is tender.
• Chop the basil and sprinkle over the top. 4 servings. Serve as main dish or side dish.
© Photo and recipe courtesy of Chateau Ste Michelle.

January Wine Club pairing recipe

Blackberry Braised Short Ribs

recipe ShirazINGREDIENTS:
• 6 short ribs
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 ½ cup red wine (Shiraz, Merlot, or Cab)
• 1 ½ cup beef stock
• 2 tbsp tomato Paste
• 2 pints blackberries

DIRECTIONS:
• Using a pot with a lid that will fit all 6 short ribs comfortably, heat it over medium high heat.
• Preheat an oven to 375 ℉.
• When pot has properly heated, add a tsp of oil, and then sear off short ribs until they are brown and caramelized lightly, about 3 minutes. Remove ribs.
• Add carrots and onions to pot and cook until just starting to caramelize, about 10 minutes. Put in tomato paste and cook 1 minute longer. Pour in wine and stock and bring mixture to a boil. Put in ribs and 1 pint of blackberries, cover and place in the preheated oven. Cook until ribs are tender. This will take between 2 and 3 hours, depending on thickness of ribs. Check liquid level periodically to ensure it doesn’t all evaporate. If more liquid is needed add more stock and wine, or just water.
• When ribs are done cooking, remove from pan and keep warm. Strain out liquid from pot. Add other pint of blackberries and simmer sauce for 10 more minutes. Season to your taste with salt and pepper.
• When serving make sure to include some blackberries with each piece of rib.
© Photo and recipe courtesy of Chateau Ste Michelle.

Shiraz Love Grass Bottled’Arenberg
The Love Grass Shiraz
McLaren Vale, South Australia

One of the undisputed kings of Australian Shiraz and Rhone varietals, d’Arenberg has managed to turn individuality into an art form by doing a whole lot of little things differently. In 1912, the original vineyards were established and a century later d’Arenberg has more than 345 acres managed by 4th generation winemaker, Chester Osborn. d’Arenberg has been ranked as one of the Top 100 Wineries in the world by Wine & Spirits Magazine six times! A wild grass, the Love Grass, often grows in the vineyards surrounding the d’Arenberg winery. During vintage, the sticky, Velcro-like, long stemmed flowers of the Love Grass affectionately attach themselves to the vineyard workers’ socks. This Shiraz will also linger with you and, as such, the family thought it fitting to name this wine ‘The Love Grass’.

chester osborn winemaker“Quite a lifted nose, with intense aromas of mulberry, plum and graphite. The round and deliciously balanced palate mirrors the nose. The wine finishes long with moderate acidity and heaps of fine, spicy tannins.”. – Chester Osborn, winemaker

Winemaker: Chester Osborn
Appellation: McLaren Vale, South Australia
Varietal Blend:  90% Shiraz, and 9 other varietals (10%)
Analysis: 14.5% alcohol / volume

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