Recipe: Salumi, Ricotta, and Tarragon Bruschetta

bruschetta

While developing recipes for our wine club, I often refer to a book called What to Drink with What You Eat. It’s collection of foods and drinks in list-format with associated pairings. It’s very handy when I’m venturing off into uncharted food or wine territory – an issue I ran into when dreaming up recipes for our 2012 Quarticello “Neromaestri” Lambrusco, featured in our Spring wine club collection. I consulted this book and decided the best course of action was a light and summery appetizer featuring classic Lambrusco pairings of ricotta and salumi, served atop crusty bread in the form of Bruschetta.

This is a very simple, fast, and tasty antipasto, the perfect compliment to your fizzy Lambreezy (as I like to call it) on a nice spring or summer day. To take it to another level, grill the bread instead of toasting it.

Salumi, Ricotta, and Tarragon Bruschetta
wine pairing: Quarticello 2012 “Neromaestri” Lambrusco
prep time: 15 min
serves 6-8 as an appetizer

Ingredients:
1 Italian rustic baugette, sliced on the diagonal
8 oz basket ricotta cheese (I like Bellwether)
4-6 oz salumi, sliced thin (I used Fatted Calf’s fegatelli)
3 sprigs fresh tarragon (or fresh basil if you can’t find tarragon)
Olive oil

Method:

  1. Brush the bread slices with olive oil and lightly grill on a BBQ (or broil if you don’t have a grill).
  2. Spread a little ricotta on top of the grilled bread.
  3. Arrange the sliced salumi on top of the ricotta.
  4. Chop the tarragon and sprinkle on top of the bruschetta.

Recipe: Ferry Plaza Farmer’s Market Salad

spinachsalad
I have a secret: I’ve been religiously going to the Ferry Plaza Farmer’s Market every Saturday morning for… well, years. I’m sure if I ever didn’t show up for a couple of weeks in a row, one of the merchants I shop with every week would file a Missing Person’s report for me.

When we’re developing recipes for the wine club, this farmer’s market is usually the inspiration for our creations. You can buy literally ANYTHING here, if it’s in season and grown within a 200 mile radius (with the exception of garlic scapes, which I’ve given up on). It seems natural that I’d name a salad after this magical place, the muse in my lifelong culinary adventure.

This beautiful, seasonal salad is full of top-quality ingredients from some of my favorite Ferry Plaza Farmer’s Market vendors. The spinach is from Star Route Farms in Bolinas; the strawberries are from Dirty Girl Produce in Santa Cruz; the goat cheese is sourced from Petaluma cheese-maker Andante Dairy; the delicious crispy pancetta is from my favorite Hayes Valley butcher shop, Fatted Calf; the dressing comes from the market, too – the olive oil is from olive grower Sciabica & Sons, and the balsamic vinegar from Bariani. I’ll admit, even the sea salt used in the dressing comes from our very own San Francisco Bay. I feel very fortunate to have the bounty of California at my fingertips.

These ingredients converge to create a classic salad with a little bit of an Italian twist (I am part Italian, after all). It has all of the flavor components one could wish for in a salad; herbal, sweet, savory, salty, pungent, and creamy. They are a match made in heaven, and you can elevate it to another level by pairing it with the Grace Wine Co. Santa Barbara Highlands Rosé of Grenache, available in our online store. This superbly bright and aromatic rosé is the perfect compliment to such a salad, and I can easily imagine enjoying the two together every day for the rest of my life.

Ferry Plaza Farmer’s Market Salad
prep time: 30 minutes
Serves: 2-4

Ingredients:
1 basket sea scape strawberries
4 oz pancetta or bacon, diced
3 oz fresh goat cheese, crumbled
2-3 big handfuls of baby spinach, washed and dried
for the dressing:
2 tbsp. extra virgin olive oil
2 tbsp. high-quality balsamic vinegar
Pinch of salt
Pepper to taste

Method:

  1. Heat a small skillet over medium heat and cook the diced pancetta or bacon until crisped. Drain on paper towels and set aside.
  2. Slice the strawberries in half lengthwise, into bite-sized pieces.
  3. In a small jar, combine the olive oil, balsamic vinegar, salt, and pepper. Shake or whisk well.
  4. In a large bowl, combine the spinach and strawberries, then toss with the dressing.
  5. Transfer the dressed strawberries and spinach to individual bowls, and top with the crumbled goat cheese and diced pancetta or bacon. Serve alongside a tasty, fragrant rosé.

 

Recipe: Tortilla Española

tortilla-1Which five simple ingredients will create a dish that will change the way you think about snacking? Chances are, you already have them at home. Potatoes, onions, eggs, olive oil, and salt, that’s it! With these five pantry staples, you can create a Spanish tapa that is more satisfying and delicious than you could ever imagine something so simple to be. In Spain, it’s called tortilla Española, tortilla de patatas, or simply tortilla. It’s similar to an Italian fritatta, except that instead of being finished in the oven, it’s finished on the stovetop.

When I first visited Spain, I remember seeing tortilla on the menu at every tapas bar we visited. It was a welcome interlude to all the salty cured meat and preserved seafood that dominate the tapas bars. The Spanish enjoy this regional delicacy by itself as a tapa or on a baugette as a bocadillo. I knew that when I got home, I’d have to figure out how to make this thing because my husband loved it so much.

It turns out, this recipe is very simple and easy to make. You just need a few pieces of equipment; a 10″-12″ skillet at least 1-1/2″ deep (preferably, but not mandatorily nonstick), a big bowl, a large plate, and a sharp knife. It helps to have a mandoline; it’ll save you some time, but it’s not essential. A steady hand and a sharp knife will do just fine.

The best thing about tortilla Española is how versatile it is. It tastes great cold, warm, or at room temperature. It makes a great weekday lunch or mid-day snack. Take one to a potluck and you will be the talk of the town.

This recipe was developed with our 2012 Talai-Berri “Finca Jakue” Getariako Txakolina in mind – a deliciously fizzy white wine from the Basque region of Spain. The txakoli is perfectly contrasted by the richness of the tortilla – it has enough acidity to cut right through the olive oil and potato flavors. Enjoy the two together on a warm afternoon, the txakoli with a good chill and the tortilla served cold alongside some tomato-rubbed bread and jamón.

Tortilla Española
prep time: 15 min
cooking time: 30 min
Serves 8-10 as an appetizer

Ingredients:
4 medium russet potatoes or 6-8 yukon gold potatoes
1 large onion
6 large eggs
1/2 tsp. sea or kosher salt
3/4 cup olive oil

Special Tools:
10″-12″ frying pan, at least 1-1/2″ deep
Large bowl
Large plate, at least the size of your skillet
Sharp knife or mandoline

Method:

  1. Fill the large bowl halfway with cold water and set next to your work surface.
  2. Peel and thinly slice the potatoes, 1/8″ thick or a little thinner, with your knife or mandoline. Place the sliced raw potatoes in the bowl of water to prevent them from oxidizing.
  3. Peel the paper off the onion and slice in half, lengthwise. Thinly slice the onion and set aside.
  4. Heat the olive oil in a large frying pan over medium heat.
  5. Drain the potato slices well and add to the oil, along with the onions. Cook the potatoes and onions over medium heat for about 20 minutes, turning the slices often. Avoid letting them brown. The potatoes and onions are done when they are fully cooked and easily pierced with the corner of your spatula.
  6. While you’re cooking the potatoes, whisk the 6 eggs and salt in a large bowl until combined.
  7. Remove the potatoes and onions from the pan with a slotted spoon and add to the egg mixture, reserving the olive oil in the pan. Mix the potatoes and onions into the egg batter with a large spoon, being careful not to crush or mash the cooked potato slices.
  8. Strain the oil from the skillet into a clean jar, and wash the skillet well enough that the surface is free of any stuck-on potatoes.
  9. Heat the skillet again over medium-high heat. I like to use non-stick cooking spray for this step (I don’t have a non-stick pan), or you can use 2 tbsp. of the reserved olive oil.
  10. Make sure the skillet is good and hot, but not hot enough to burn the oil. Add the potato/onion/egg mixture to the hot pan. It’s important the pan is hot, so the tortilla doesn’t stick.
  11. After about a minute, reduce the heat to medium and cook for about 5 minutes, or until the tortilla is set but the surface is still runny. Remove from the heat.
  12. Give the pan a shake to loosen the tortilla, use a spatula to help loosen it if you need to.
  13. Take your large plate and set it upside-down over the surface of the tortilla while it’s still in the skillet (if the plate is bigger than the skillet, that’s OK). Carefully invert the skillet and allow the tortilla to fall onto the plate.
  14. Wipe the skillet out with a paper towel and return it to medium-high heat. Add another coating of non-stick cooking spray or 2 tbsp. olive oil.
  15. Slide the tortilla back into the pan, uncooked side down. Turn the heat down to medium after a minute. Cook for an additional 2 minutes. In the meantime, wash and dry the plate you used to invert the half-cooked tortilla onto.
  16. Shake the pan to loosen the tortilla, and remove it by inverting it out of the skillet back onto a plate. Allow it to cool, then slice it into wedges and serve.

tortilla-2

 

Introducing our Spring Wine Club Offer

The Spring wine club offer is SOLD OUT. You can still join the wine club to receive our next shipment and to receive 10% off all wines in the online shop.

We’re shipping out these six great wines this week. Want to get in on the action? Join the wine club!

springwines

Did you hear? It’s Spring! Everything is blooming, unfurling, reaching for the sun. The days are getting longer, and it seems like I finally have time to sit on my porch after a long day and enjoy the last few moments of sunshine. Springtime makes me yearn for back yard barbecues, fresh and seasonal green vegetables, beaches, and rows of mustard flowers between the vines in wine country. Everything – the air, the food, the wine – is brighter, more floral, and fresher.

I believe that wine has seasons, too. Who wants to drink a heavy, extracted, tannic wine on a warm spring day? I’m sure people are out there that do, but I feel the majority of us would prefer something a little lighter, even if it’s going to be red. With our Spring wine club shipment, we wanted to not only embody the essence of Spring in full swing, but also champion wines made from some lesser-known grapes that make the wine geek’s heart go pitter-patter.

2011 Adega Vella Mencia, Ribeira Sacra, Spain
2012 Quarticello “Neromaestri”, Lambrusco Emilia IGT, Italy
2012 Talai-Berri “Finca Jakue”, Getariako Txakolina, Spain
2013 Idlewild Arneis, Mendocino County, US
NV Domaine Belluard “Ayse” Brut, Haute-Savoie, France
2013 Grace Wine Co. Rosé of Grenache, Santa Barbara Co., US

Adega Vella 2011 Mencia Ribeira Sacra
Winemaker: Jorge Feijoo Gonzalez
Bio: A tiny winemaking operation from the village of Abelada in northwestern Spain, Adega Vella is pretty much a one-man show. It produces only 3000 or so cases of wine per year, mostly from the Mencia grape. The building itself is from the 12th century, and has been slowly restored by hand. All of the wines are made from indigenous grapes, in small batches, by hand.
Region: Spain>Galicia>Ribeira Sacra
Vineyard: Located on the slopes of the river Sil, all of the fruit is estate-grown in their 6 hectares of vineyards.
Blend: 100% Mencia
Aging: Stainless steel
Production Notes: Not available.
Tasting Notes: Bright, fresh, and juicy red fruit flavors are accompanied by spice, minerals, soft tannins, and balanced acidity.
Food Pairing: This quaffable and addictive red wine is the perfect compliment to barbecue, chorizo, and burgers.

Quarticello 2012 “Neromaestri” Lambrusco
Winemaker: Roberto Maestri
Bio: Maestri’s grandfather produced wine as a hobby for the family, as many Italians do. Maestri quickly fell in love with the craft, set out to learn about enology and viticulture, and produced his first vintage from the family estate in 2006.
Region: Italy>Emilia-Romagna>Emilia IGT
Vineyard: Organically farmed, sandy clay and gravel soils.
Blend: 50% Lambrusco Maestri, 30% Lambrusco Gasparossa, 10% Malbo Gentile, 10% Ancellotta.
Aging: Secondary fermentation in-bottle.
Production Notes: Methode Ancestrale. 6-8 day skin maceration. Natural secondary fermentation in bottle.
Tasting Notes: Dense, spicy, and a little tannic, this lambrusco enters with a fizzy burst of intense dark red cherries. Bone dry with a firm, fleshy finish. Serve with a chill; it’s a great red wine for a warm day.
Food Pairing: Salami, Ricotta, and Tarragon Bruschetta

Talai-Berri 2012 “Finca Jakue” Getariako Txakolina
Winemaker: Bixente Eiagirre Aginaga
Bio: Aginaga is the 4th generation to operate this family-run winery located in the hills above Zarautz. His two daughters and wife help with the operation, along with two full-time staff members. They have 9 hectares planted to Hondarrabi Zuri and Hondarrabi Beltza and make two different styles of txakoli, a zippy, fresh, effervescent, easy-drinking wine.
Region: Spain>Basque Country>Getariako Txakolina
Vineyard: Terraced, south-facing hillside vineyard.
Blend: 100% Hondarrabi Zuri
Aging: Stainless steel, sur lie, with occasional stirring of the lees.
Production Notes: Pressed and fermented in stainless steel. Aged on the lees with light stirring, and bottled while still slightly spritzy.
Tasting Notes: A fun, pleasing, slightly fizzy wine from the Basque region of Spain. This Txakoli is slightly richer than the traditional style, with notes of ripe summer fruits and citrus. On the palate, it’s zippy, bright, and effervescent; the perfect accompaniment to a variety of Basque-style pintxos.
Food Pairing: Grilled sardines, tapas, olives, tomato salads, pickled foods, tortilla española.

Idlewild 2013 Arneis, Mendocino County
Winemaker: Jessica Bilbro
Bio:  Idlewild Wines is an owner-operated winery, brought to life by Sam and Jessica Bilbro. They operate out of their winery in Healdsburg, sourcing their fruit from compelling vineyards throughout California. They are focused on producing balanced, soulful wines from interesting varieties such as Dolcetto, Arneis, Grenache Gris, Carignan, and Cortese.
Region: California>Mendocino County
Vineyard: Fox Hill Vineyard is located southeast of Ukiah on Mendocino’s Talmadge Bench. North-facing exposure, with poor soils composed of gravel and sandstone.
Blend: 100% Arneis
Aging: 4 months on the lees in neutral French oak
Production Notes: Harvested on the last day of August. Gently pressed whole cluster, the wine fermented at cool temperatures over the course of a month. Aged sur lie with no stirring in neutral French oak for 4 months. 97 cases produced.
Tasting Notes: This is one of the best domestic whites we’ve had in a long time. Aromas of orchard fruits, white flowers, and marzipan waft from the glass. On the palate it’s broad and rich, with loads of depth and plenty of acidity.
Food Pairing: Grilled chicken, hard Italian cheeses, seafood in cream sauce.

Domaine Belluard NV “Ayse” Brut
Winemaker: Dominique Belluard
Bio: Deep in the eastern French Alps, near the Swiss border, the Belluard family has been making wine in the village of Ayse since 1947.  They started with vineyards of Gringet (a rare grape variety endemic to the region) and fruit orchards. They now own 12 of the 22 remaining hectares of this nearly extinct grape, and are doing their best to preserve it. Their vineyards are certified Biodynamic, and all of their wines are fermented and aged in concrete eggs instead of wood or stainless steel. Great care is taken in the production of these wines, utilizing only native yeasts, and even aging their own sparkling wines in the bottle (most producers outsource this).
Region: France>Savoie>Haute-Savoie
Vineyard: Biodynamically farmed. Southern exposure, chalky scree soils in the Chablais Alps. Soils of clay & limestone. 55hl/ha.
Blend: 100% Gringet
Aging: Concrete eggs
Production Notes: Native yeast fermentation. Bottled with minimum SO2.
Tasting Notes: This is a sparkling wine for serious wine lovers. Initial aromas of crushed rocks make way for citrus and white flowers. Medium-straw in color, it’s rich and electric on the palate. Assertive, linear, and bright – this wine will change the way you think about bubbles.
Food Pairing: Oysters, smoked fish, mountain cheeses, asparagus

Grace Wine Co. 2013 Rosé of Grenache
Winemaker: Angela Osborne
Bio: Born in New Zealand, Osborne moved to the US in 2006. Her intent was to make Grenache, a sun-loving grape that prefers a warmer climate. She ended up finding a unique high desert Grenache vineyard in the Santa Barbara Highlands of California, which had the perfect combination of sun exposure and heat. From this vineyard she began making her flagship wine, A Tribute to Grace Grenache – an homage to her beloved grandmother Grace.
Region: California>Santa Barbara County>Santa Barbara Highlands
Vineyard: SIP Certified. Santa Barbara Highlands vineyard. 3200′ elevation, high desert.
Blend: 100% Grenache
Aging: Stainless steel, on the lees.
Production Notes: A true single-vineyard rosé from a site that more closely resembles the moon than our earth. The grapes were picked on a fruit day with the moon in Libra. A 24 hour cold soak on the skins gave the juice a pale pink hue. Pressed whole cluster the next day. Aged on the lees in a stainless steel tank, with ambient temperatures around 50F. Sterile filtered to inhibit malolactic fermentation and bottled in March. 227 cases made.
Tasting Notes: Our favorite California rosé of the year. Fresh, ripe, red summer fruit and rosebuds dominate the nose, while on the palate it’s bright, fresh, delicate, and thirst-quenching. Pale pink in color, this wine embodies what California rosé should be.
Food Pairing: Strawberry, goat cheese, and bacon spinach salad with balsamic vinaigrette.

 

Introducing our Winter Wine Club Offer

We’re pleased to introduce you to the wines in our winter wine club offering! Not a member yet? Get in on the action by signing up for our wine club! https://signup.winelandia.com
P1240064-webIt’s been pretty warm around these parts, so instead of offering heavy winter wines we are focusing more on wines with energy and verve. Evocative of the impending spring, these wines are fresh and rich. A Chenin Blanc from the Loire that tastes like pure bottled sunlight; a Müller-Thurgau from extreme elevations in northern Italy; a rustic and juicy old vine Zinfandel from a cool-climate Biodynamic vineyard in the Russian River Valley; a dry Brachetto that smells like a bouquet of roses; a funky & geeky red blend from a French-born producer in Chile; and a feminine & seductive Mourvèdre from the decomposed granite soils of the Sierra foothills.

The Lineup

2012 Frantz Saumon Minéral +, Montlouis sur Loire, France
2012 Radoar “Etza”, Alto Aldige, Italy
2012 Poco a Poco Zinfandel, Russian River Valley, US
2011 Matteo Correggia “Anthos”, Roero, Italy
2012 Clos Ouvert “Primavera”, Maule Valley, Chile
2012 La Clarine Farm “Cedarville”, Sierra Foothills, US

2012 Frantz Saumon Minéral +, Montlouis sur Loire

P1240048-webWinemaker: Frantz Saumon
Bio: Setting out to make wine representative of its appellation, Frantz Saumon purchased a small plot of land in Montlouis in 2002. Since then, he has acquired more land and most of the 6 hectares are planted with old growth Chenin Blanc, which is all farmed organically and by hand.
Region: France>Loire Valley>Touraine>Montlouis sur Loire
Vineyard: Organically farmed, various parcels
Blend: 100% Chenin Blanc
Aging: Stainless steel tanks
Production Notes: Minéral + is made with grapes from all of Saumon’s Chenin Blanc plots in Montlouis. Mineral soils help produce a wine that is full of distinctive Montlouis minerality. The vines average age is 40 years and they are planted in a blend of soils composed of tuffeau (limestone) and silex (flint). Every vintage yields a wine with a little bit of residual sugar, but the wines taste dry. The sugar lends a textural element to the wine which helps balance it. 100% indigenous yeast fermentations and aged in Stainless Steel tanks.
Tasting Notes: Stonefruit, citrus and mineral, medium bodied, elegant, and rich with a backbone and texture that will compliment a wide variety of foods.
Food Pairings: Smoked fish, spicy Asian food, pâte, chicken in cream sauce

2012 Radoar “Etza” Müller-Thurgau, Alto-Aldige

P1240056-webWinemaker: Norbert Blasbichler
Bio: Radoar is located near the border of Austria in Northern Italy. Norbert Blasbichler took over in 1997 and is the 15th generation to farm this land, which has been in the family since the 1300’s. Radoar is, first and foremost, an organic apple farm. They grow Golden Delicious apples, and create distillates such as brandy from the fruit. In addition to growing apples, chestnuts, peaches, pears, and walnuts, Radoar grows several types of grapes from which they produce wine and Grappa.
Region: Italy>Trentino-Alto Aldige>Alto Aldige>Valle Isarco
Vineyard: Certified organic. 3000’ in elevation, the estate vineyards of Radoar are 1.5km from the farm.
Blend: 100% Müller-Thurgau
Aging: Stainless steel
Production Notes:  Müller-Thurgau is a cross between Riesling and Madeleline Royal, developed in the 19th century. Organically farmed, direct-to-press, and fermented with indigenous yeasts in stainless steel.
Tasting Notes: Aromas of citrus and white flowers followed by ripe peach on the palate with juicy acidity and a lingering finish. This is a great wine to serve with hard-to-pair vegetables such as asparagus and Italian cheeses.
Food Pairings: Asparagus dishes, brussel sprouts, artichokes, seafood, smoked fish, spicy Asian food, fresh burrata with olive oil & sea salt

2012 Poco a Poco Zinfandel, Russian River Valley

P1240053-webWinemaker: Luke Bass
Bio: Luke Bass’s family has owned Porter Bass Vineyards since 1980, when the family discovered the century-old vineyard. The land had been subjected to decades of farming-induced erosion, so they slowly brought it back to life through Biodynamic and organic farming. Luke grew up on this property, and was a winemaker before he even had his first paying job. Previously, he interned at Flowers winery, which evolved into a position as cellar master. He has also worked at Hirsch & Tandem in Sonoma, as well as Flagstone in South Africa and Casa Marin in Chile.
Region: US>California>Sonoma>Russian River Valley
Vineyard: Demeter Certified (Biodynamic). The vineyards are protected from winds by the surrounding Redwood and Fir trees, while the fog produced by the nearby Russian River helps cool the vineyard in the summer.
Blend: 100% Zinfandel
Aging: 12 months in neutral French oak
Production Notes: Old vine Zinfandel. Native yeast fermentation and spontaneous malolactic fermentation. Very little sulphur dioxide (SO2) added.
Tasting Notes: Blackberry, dark cherry, wild bramble, spice. Medium-to-full bodied with zippy acidity.
Food Pairings: Fried chicken, sweet BBQ, burgers, pasta with rustic sauce, pizza, root vegetables.

2011 Matteo Correggia “Anthos”, Roero

P1240045-webWinemaker: Luca Rostagno
Bio: Matteo Correggia died in a tragic tractor accident in 2001. His wife, Ornella Correggia took over winery operations and hired Luca Rostagno as the winemaker. Ornella has continued to grow the winery’s reputation as the benchmark producer in Roero, and has introduced organic & biodynamic farming and winemaking practices.
Region: Italy>Piedmont>Cuneo>Roero
Vineyard: Organic. Sand, silt, & clay soils at 900’ elevation. East/South-east facing slope.
Blend: 100% Brachetto
Aging: 8 months in stainless steel
Production Notes: Brachetto is a native Piemonte varietal normally used to produce sweet, sparkling wines. This version is totally dry and exceptionally elegant. Estate fruit, organically farmed. Fermented with controlled temperatures in stainless steel. Minimal skin contact during indigenous yeast fermentation. Manually harvested in mid-September.
Tasting Notes: Aromas of fresh roses dominate, with notes of herbs, strawberries, and cherries. Light-to-medium bodied, with delicate texture and balanced acidity. Serve slightly chilled on a warm California winter day and enjoy on the patio by itself or with Italian-style snacks.
Food Pairings: Antipasto, light pasta dishes, salumi, BBQ poultry

2012 Clos Ouvert “Primavera”, Maule Valley

P1240046-webWinemaker: Louis-Antoine Luyt
Bio: At the age of 22, Luyt set out for Chile under the guise of wanting to brush up on his Spanish. Luyt learned that Chilean wines were homogenous, and wondered if great wines could be made there. He went back to France and began to study viticulture & oenology in Beaune. During his studies, he befriended Mathieu Lapierre, and eventually worked with the Lapierre family at their winery in Morgon for 5 vintages. There, he learned about natural winemaking, a skill he became determined to bring back to Chile. Clos Ouvert was founded in 2006 by Luyt and two partners, who backed out of the project in 2010 after a massive earthquake resulted in the loss of 70% of their 2009 wines. Luyt pressed on and expanded, which now involves many different types of grapes and parcels.
Region: Chile>Central Valley>Maule Valley
Vineyard: Various parcels, organic & dry farmed
Blend: 40% Carignan, 30% País, 20% Cinsault and 10% Cabernet Sauvignon
Aging: 8 months in neutral French oak barrels
Production Notes: País and Carignan are carbonically macerated. The Cinsault and Cabernet Sauvignon are destemmed and vinified in a Burgundian style. The finished wines are blended to produce Primavera.
Tasting Notes: Full bodied, structured, lively, and full of mineral. Smoky elements give way to ripe fruit, herbs, and black pepper.
Food Pairings: Smoked or braised meats, grilled sausage

2012 La Clarine “Cedarville” Mourvèdre, Sierra Foothills

P1240059-webWinemaker: Hank Beckmeyer
Bio: Run by Hank Beckmeyer, La Clarine Farm is a principled stand out in California winemaking. A follower of Masanobu Fukuoka’s “Do Nothing Farming” methods, Beckmeyer has created a holistic vineyard and winery experience, trying to leave the grapes alone to, in a sense, make the wine themselves. Beckmeyer has been quietly making wines in the Sierras since 2001, and has a diverse lineup, comprised largely of Rhone wines, both white and red.
Region: US>California>Sierra Foothills
Vineyard: Cedarville. Organically farmed. Soils comprised of decomposed granite.
Blend: 100% Mourvèdre
Aging: 12 months in puncheons
Production Notes: This wine was made during an ideal vintage in California – lots of sun during the summer and no rain. Hank Beckmeyer decided to try something new this time around, and set out to make the wine more sensual by employing a new ‘recipe’. He shortened the length of time the wine spent on the skins, pressing early and letting the wine finish fermentation in the tank or barrel. The result is a brighter and more supple wine than the previous vintage.
Tasting Notes: High-toned tropical fruit and crushed red berries on the nose, with tart cranberry and mineral on the palate.
Food Pairings: Roasted poultry, braised root vegetables, grilled vegetables

The Winelandia Holiday Lineup!

The Holiday 6-Pack has already sold out, thanks to everyone who ordered! We do have some of the La Vigne di Alice Brut Tajad and the Celler Acustic Red blend available for purchase. We can also re-order any of these wines by the case, so please let us know if you are interested in special-ordering by emailing orders@winelandia.com.

The Winelandia 2013 Holiday Lineup

NV Le Vigne di Alice Tajad Brut
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Winemakers: Pier Francesca Bonicelli & Cinzia Canzian
Bio: Cinzia and Pier are sisters-in-law who set out in 2004 to produce artisinal Prosecco that is all their own. They started Le Vigne di Alice, an homage to Cinzia’s grandmother Alice who worked in the family’s osteria. The winery is in the northern-most reaches of the Conegliano and Valdobiaddene hills with the Dolomites in their backyard. Their focus is sustainably farming and producing natural, top-notch Prosecco.
Region: Veneto
Country: Italy
Vineyard: Estate
Blend: Verdisio, Glera & Boschera (proprietary field blend)
Aging: 45-60 days on the lees
Production Notes: Produced from sustainably farmed grapes using the Charmat method. This fun and rustic wine is produced as a field blend of three estate-grown indigenous Italian grape varietals – verdisio, glera and boschera. The chalky, rocky, lean soils lend a pure, mineral edge to this brut-dry sparkling wine. Perfect as an aperitif or with a cheese plate, this unusual Italian sparkler is sure to please wine geeks and novices alike.
Tasting Notes: Aromas of mineral and fruit; crisp and lean.
Food Pairings: Sushi, asparagus, nuts, prosciutto, Italian cheeses

2010 Suriol Cava Brut Nature
OLYMPUS DIGITAL CAMERAWinemakers: Assis & Eudad Suriol
Bio: Cellers de Can Suriol is a family estate devoted to making traditional and ecologically sustainable wines using as little intervention as possible. They have been growing grapes and making wine on the same property located in the Alt Penedés since the 15th century.
Region: Alt Penedés, Cava
Country: Spain
Vineyard: Certified Organic, calcareous soil vineyards. 25 year old vines.
Blend: 40% Macabeo, 30% Xarlel-lo, 30% Parellada
Aging: 20 months on the lees
Production Notes: Fermented with indigenous yeasts in a vat, malolactic fermentation in concrete, secondary fermentation in the bottle. This vintage-dated Cava is quite unusual in it’s richness, body, complexity, and seductive character. We love the fine bubbles and beautiful golden color – it would be an excellent wine to pop open on New Year’s Eve to ring in the new year with friends and loved ones.
Tasting Notes: Aromas of honey, citrus, flowers, and anise. Medium bodied, mineral, and fruit-filled with a long finish.
Food Pairings: Jamón, seafood (fried, fresh, grilled), hard Spanish cheeses, tapas, tortilla española

NV François Pinon Vouvray Brut Non-Dose
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Winemaker: François Pinon
Bio: François Pinon is a retired child psychologist, making some of the best wines in Vouvray since 1987. He aims to maintain typicity of the region in his wines.
Region: Vouvray (Loire Valley)
Country: France
Vineyard: Certified Organic, estate-grown. Clay and silica soil on a base of tuffeau (limestone) and silex (flint). Average vine age is 25 years. Vineyards are plowed & hand-harvested, and chemical fertilizers and pesticides are never used.
Blend: 100% Chenin Blanc
Aging: 12 months sur lie
Production Notes: Only certified Organic estate fruit is used in the production of this wine, and the care taken in the vineyard really shines through. Aging occurs in a combination of stainless steel tanks and foudres (old, large-format oak casks) to maintain balance and freshness. Non-Dosé means there was no sugar added during disgorgement, so this wine is very dry. The finished wine is then sterile-filtered instead of heavily dosed with SO2 to provide stability.
Tasting Notes: 
Have you ever had a sparkling Vouvray? It’s like drinking real Champagne without the deep regret of emptying your bank account. Chenin Blanc lends itself to this Loire Valley specialty, producing a nuanced and delicious sparkling wine. Fresh, savory, bubbly, Chenin Blanc goodness. It’s our favorite sparkling wine from Vouvray.
Food Pairings:
Oysters, shellfish, goat cheese, trout, brunch foods, salads.

2010 Celler Acústic Red Blend
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Winemaker: Albert Jané
Bio: Albert Jané, a third-generation winemaker, believes the best wines are made with old winemaking techniques.
Region: Montsant (Catalunya)
Country: Spain
Vineyard: The organically farmed vineyards (planted in 1932) are located at high elevations, between 1200′ & 2200′. The soil is composed of clay, rock and sand.
Blend: Samsó & Garnacha
Aging: 10-12 months in new & used French oak barrels
Production Notes: Hand-harvested grapes are fermented with indigenous yeasts. The wine is racked using gravity into the estate’s 200 year old underground tanks, then is aged in a combination of new and used French oak barrels for 10-12 months. The wine is unfined, unfiltered, and a true expression of Montsant terroir.
Tasting Notes:
Ripe, layered black & red fruits, balanced acidity, supple tannins, and well-integrated oak make this wine perfect for drinking on it’s own or enjoying with food.
Food Pairings:
Braised beef, stew, roasted game birds, charcuterie, mushroom dishes, or delicious all by itself.

2010 Réméjeanne ‘Les Arbousiers’ Côtes du Rhône
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Winemaker: Rémy Klein
Bio: Originally established in 1960, Rémy took over the domain from his father in 1988. He constantly strives to improve upon the quality of his wines by trying new approaches, and expands the vineyards while planting fig and olive trees.
Region: Côtes du Rhône
Country: France
Vineyard: Certified Organic vineyards rest at an elevation of 650′-900′ in sandstone and limestone soils. Vines are an average age of 25 years. The higher elevations and geographic location of the vineyard creates a much cooler climate than the surrounding areas.
Blend: 60% Grenache, 40% Syrah
Aging: 12 months in cement tanks
Production Notes: Grapes are hand-harvested, destemmed, and cold-soaked prior to fermentation. This red wine is from a cooler part of the Southern Rhone, which imparts a freshness and liveliness not usually found in wines from this region.
Tasting Notes:
This wine has density, concentration, and structure which all interplay to produce a delicious, harmonious red wine. Notes of red fruit, tobacco, licorice, mint and spice.
Food Pairings:
Roasted chicken, root vegetables, burgers, onion soup, pizza, sausage.

2011 Domaine Filliatreau ‘La Grand Vignolle’ Saumur-Champigny
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Winemaker: Frédrik Filliatreau
Bio: A 4th generation winemaker, Frédrik continues to work with his family to produce wines from various vineyards in Saumur-Champigny.
Region: Saumur-Champigny
Country: France
Vineyard: La Grand Vignolle is a well-known vineyard which rests atop a tufa-stone outcrop that runs along the Loire river. The old vines are organically farmed and yields are kept low.
Blend: 100% Cabernet Franc
Aging: Stainless steel
Production Notes: The highly calcareous soil lends acidity and juiciness that is often lost in wines from this region. The wine is aged in tanks instead of oak, which adds additional freshness to the wine. The wines of Saumur-Champigny are some of our favorite old-world Cabernet Franc – a genetic parent of the Cabernet Sauvignon grape. While this wine is drinking well now, it would make a great gift for a person who is interested in aging wine.
Tasting Notes:
Chisled red fruit, tobacco & licorice. Full-bodied and structured with herbal notes which are the hallmark of Cabernet Franc from the Loire Valley.
Food Pairings: 
Aged goat cheese, lamb, duck, vegetable dishes, steak with pepper, eggplant.

Introducing the Winelandia Fall Lineup

The Fall 6-pack is sold out. Contact orders@winelandia.com if you have questions about re-ordering any of these wines by the case.

We’re very excited to introduce you to the delicious wines in our Fall offering!
OLYMPUS DIGITAL CAMERAIn this lineup, we have included some outstanding wines from lesser­-known regions all over California. These are all sustainably produced, food­-friendly wines with a sense of terroir. We wanted to focus on local, artisanal, natural, small-production wines to pair with your favorite Thanksgiving foods and really show you what New California has to offer. We currently only have these wines available to wine club members, and we are almost sold out. Register for our wine club at https://club.winelandia.com if you wish to get in on the action.

Deux Punx 2011 Grenache Noir
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Winemakers: Dan Schaaf & Aaron Olson
Bio: Dan Schaaf and Aaron Olson are the Deux Punx. Living in San Francisco, Schaaf and Olson started making wine at home and the project just ballooned from there. They work with several vineyards in both California and Washington, and prefer a hands-­off, experimental approach to winemaking. Always willing to take chances, Deux Punx are still finding their style and perspective, and we’re excited to be part of that journey with them.
Deux Punx are wine lovers and music lovers, their labels are creative and done by artist friends of theirs, and they definitely think wine is meant to be shared and enjoyed, not cellared and ignored – that’s how we feel too! We just can’t believe that both of these guys have full­time “day jobs” and families in addition to making and selling this wine. Superhuman!
Region: Lake County
Vineyard: Tejada
Blend: 100% Grenache
Aging: 18 months 100% neutral French oak
Production Notes: Produced from sustainably farmed Grenache grown by the Tejada family, this is a pure expression of warm­-climate Grenache. Native yeasts were used for fermentation and aging was done in 100% neutral French oak to show off what was done in the vineyard. 125 cases produced.
Tasting Notes: Aromas of ripe red fruits & spice with firm tannins and juicy acidity. This would be a great wine to have with anything grilled, roasted, or barbecued.
Food Pairings: Burgers, grilled lamb, pizza, sausage, roasted poultry, BBQ red meat.

Verse 2012 Pinot Noir
OLYMPUS DIGITAL CAMERAWinemakers: Ryan & Megan Glaab
Bio: Ryan and Megan Glaab have been making wine as Ryme Cellars for only 6 years, which is hard to believe considering how good this Pinot Noir is. Ryan is the assistant winemaker at another of our favorite wineries, Wind Gap. They met and fell in love during a harvest at a winery in Australia, and, now married, turned their relationship toward business too. Ryme wines ­and their accompanying Verse label ­are all made from Sonoma county grapes, and seek to highlight restraint and food friendliness. We really think these two have a bright future in winemaking and can’t wait to drink what’s next.
Region: Carneros
Vineyard: Las Brisas
Blend: 100% Pinot Noir
Aging: 10 months neutral French oak
Production Notes: This bright & fresh Pinot Noir is a blend of two different clones – Swan and Gamay Beaujolais (which is neither gamay nor from Beaujolais). It’s made from 20 year old sustainably farmed vines grown near the convergence of the San Pablo Bay and the Petaluma Wind Gap in the Carneros AVA. The grapes were mostly de-stemmed but 25% were left whole cluster and they were fermented with native yeasts in open-­top fermenters. This wine was aged for 10 months in neutral French oak and bottled without fining or filtration. 290 cases produced.
Tasting Notes: Aromas of red raspberry, wild fennel and tarragon, rounded out by dusty red clay earth and juicy cherry on the palate. This bright and juicy Pinot Noir has a beautiful texture and will be sure to dazzle on your Thanksgiving table!
Food Pairings: Roasted cornish game hens, duck breast with pomegranate gastrique, aged goat cheese, pork loin, wild salmon.

La Clarine Farm 2012 White Blend No. 1
OLYMPUS DIGITAL CAMERAWinemaker: Hank Beckmeyer
Bio: Run by Hank Beckmeyer, La Clarine Farm is a principled stand out in California winemaking. A follower of Masanobu Fukuoka’s “Do Nothing Farming” methods, Beckmeyer has created a holistic vineyard and winery experience, trying to leave the grapes alone to, in a sense, make the wine themselves. Beckmeyer sees himself as a guide for the transformation of grapes into wine. Beckmeyer understands that terroir is constantly changing, and everything he is doing to the vines, the grapes, and the land, is changing the terroir – he is trying to keep it as pure and unadulterated as possible.
Beckmeyer has been quietly making wines in the Sierras since 2001, and has a diverse lineup, comprised largely of Rhone wines, both white and red. Hank’s laid-­back winemaking approach produces wines with texture and tons of interest – he simply let each wine, each vintage, become whatever it might. Very different from most California producers, that’s for sure.
Region: Sierra Foothills
Vineyard: Various
Blend: 47% Viognier, 41% Marsanne, 12% Petit Manseng
Aging: 100% Stainless steel
Production Notes: Produced from organically grown grapes, fermented with native yeasts, aged in stainless steel, and unfined/unfiltered prior to bottling – this is about as real as wine gets. Minimal SO2 used. Only 155 cases of this wine were produced, which means it won’t be around for long.
Tasting Notes: Aromas of white flowers and herbs with tons of mid­-palate richness, medium body and zingy acidity on the finish.
Food Pairing: Roasted game hens, chanterelle & gruyere bread pudding (see recipe), cheeses, smoked meats, fish, Indian food, lobster, salads.

LIOCO 2011 Indica
OLYMPUS DIGITAL CAMERAWinemaker: John Raytek
Bio: Started by two sommeliers who wanted to make the kinds of wines they loved to drink, Lioco has developed into a great example of clean, food-­friendly, cool­-climate winemaking. Matthew Licklider and Kevin O’Connor are endeavoring to make transparent wines – wines where the customer knows what goes in, and comes out of the wine. Lioco has only been around since 2005, and recently one of their proprietors took over as winemaker, so we’re looking forward to the next evolution of this label. Their lineup includes the Indica wines, which are food-­friendly, drinkable, and affordable, as well as some single­vineyard Pinot Noirs and Chardonnays that are at a higher price point. Something for everyone!
Region: Mendocino County
Vineyard: Various, Redwood Valley
Blend: 98% Carignan, 2% Grenache
Aging: 11 months neutral French oak
Production Notes: Produced from organic, dry­-farmed, head trained, old vines. 25% whole cluster fermented, and bottled without fining or filtration. Neutral oak aging brings out the best in this wine. This wine will drink beautifully now, as well as age for a few more years. 684 cases produced.
Tasting Notes: Aromas of sour plum, red licorice, and lavender with blackberry, salted plums and orange pekoe tea on the palate. This rustic red wine with medium body is extremely food friendly, so don’t be afraid to experiment with pairings.
Food Pairings: Cracker crust pizza, carnitas, sausages, barbecue.

Two Shepherds 2012 Grenache Blanc
OLYMPUS DIGITAL CAMERAWinemaker: William Allen
Bio: With a name like Two Shepherds, you’re probably surprised to find out that William Allen is a one-­man show. Allen is a longtime wine industry professional, and garagiste (home winemaker), who decided to start a professional winery with an emphasis on Rhone varietals. His first release was only in 2010, but he’s called on many of the great low-­intervention winemakers in California for advice, and it shows in his wine. He works out of a small winery in Santa Rosa, shared with two other wineries.
Allen only works with Rhone grapes, and even planted his own vineyard of Grenache recently. His wines are balanced, with both texture and acid, and really shine with food.
Region: Santa Ynez Valley
Vineyard: Saarloos
Blend: 100% Grenache Blanc
Aging: 80% 7 months sur lie neutral French oak, 20% 6 months in stainless steel
Production Notes: The winemaker aims for long hang­-time with these grapes, allowing for flavors to become more complex while preserving the grape’s acidity. This wine is from a particularly cool site in the Santa Ynez Valley. The wine is barrel fermented in neutral French oak, and then aged on the lees for another 7 months. It is then blended with 20% of the same wine aged in stainless steel, adding freshness and balance. Serve slightly below cellar temperature, do not over-­chill. 125 cases produced.
Tasting Notes: Aromas of green apples, white peach, orange blossom and honeydew with juicy acidity and elegant minerality.
Food Pairing: Miso­-cured Black Cod, chanterelle & gruyere bread pudding (see recipe), ceviche, grilled chicken, pasta with lemon & spinach.

Porter Creek 2012 Rosé
OLYMPUS DIGITAL CAMERAWinemaker: Alex Davis
Bio: Porter Creek sits in a quiet corner of West Sonoma County, with a tiny tasting room and several lovely chickens you can visit and talk to. Winemaker Alex Davis has been profiled by many media outlets, but that doesn’t diminish the understated character and approach that he takes with all of Porter Creek’s wines. Their backbone is cool­-climate Pinot Noir, but Porter Creek produces a variety of other wines as well. The winery and vineyards have been organic for some time, and they are currently pursuing Demeter Certification – that’s the certification for Biodynamics. Davis speaks of being a wine crafter rather than a wine maker, because he feels it implies the minimal intervention approach he takes in all he does.
All of Porter Creek’s wine are consistent in their balanced profile and food friendliness. While each is different, they all possess acid and texture, and even the higher end, single vineyard pinot noirs are affordably priced for how much technique and skill went into their production.
Region: Sonoma County
Vineyard: Various
Blend: 75% Zinfandel, 25% Carignan
Aging: 6 months neutral French oak
Production Notes: Made from organically farmed, head-­trained grapes, this is a rosé for people who love the rosés of Provence and Bandol. Bone dry and balanced with delicate acidity, this wine was fermented 100% whole cluster with 95% native yeasts. 620 cases produced.
Tasting Notes: Focused aromas of spice and fruit with a mineral finish.
Food Pairing: Raw kale harvest salad, roasted cornish game hens, salads, pizza, salmon, hard winter squash, wild mushroom risotto.