Vintages Wine Club

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Each month we taste several hundred wines and select our favorite or most hard to get wines for Vintages Wine Club.  We customize our selection for individual likes, all red, all white or a mix of wines.  Additionally, we include information on the wines and wineries, menu pairings, and age-ability of each wines.  Quarterly we hold wine tastings exclusively for our wine club.  We can even deliver it to your door, making it a perfect gift.  Choose from 4 different options:  Platinum: 6/btl per month $150, Gold: 4/btl per month $75, Silver: 3 btl/month for $50 or Bronze: 2/btl per month for $35  

(Billed monthly to your card or prepay option available)

 

Recipes From Our Wine Club Event!

Lemony White-Bean Bruschetta/paired with:  Legado Torrontes (Argentina) and Cantine Vinci Insolia (Italy)

Ingredients

• 1 (8-ounce) long loaf Italian bread
• 1 lemon
• 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
• 1 tablespoon(s) olive oil
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) coarsely ground pepper
• 1 tablespoon(s) chopped fresh parsley leaves
• 1 teaspoon(s) chopped fresh parsley leaves
• 2 clove(s) garlic, each cut in half

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Directions:

1. Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
2. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
4. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.
5. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.

Mojito Rubbed Chicken with Grilled Pineapple/paired with: Parados Chardonnay (Argentina) and Torreguaceto Negrmaro ‘Pietraluna’ (Italy)

• 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
• 2 limes
• 1 tablespoon(s) olive oil
• 1 medium (3 1/2 pounds) pineapple, peeled and cut into 1/2-inch-thick slices
• 1/4 cup(s) loosely packed fresh mint leaves, chopped
• Salt and pepper

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Directions:

1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
2. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
3. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.
4. Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.

Spiced Pork Tenderloins with Mango Salsa/paired with: Saurus Select Pinot Noir (Argentina) and Sergio MOttura Orvieto (Italy)

Ingredients

Mango Salsa:

• 2 medium ripe mangos, peeled and coarsely chopped
• 2 medium kiwifruit, peeled and coarsely chopped
• 2 tablespoon(s) seasoned rice vinegar
• 1 tablespoon(s) grated, peeled fresh ginger
• 1 tablespoon(s) minced fresh cilantro leaves

Spiced Pork Tenderloins:

• 2 (about 1 pound each) whole pork tenderloins
• 3 tablespoon(s) all-purpose flour
• 1 teaspoon(s) salt
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) ground coriander
• 1/2 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground ginger

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Directions

1. Prepare Mango Salsa: In medium bowl, combine mangoes, kiwifruit, vinegar, fresh ginger, and cilantro. If not serving right away, cover and refrigerate up to 4 hours. Makes about 4 cups.
2. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
3. Meanwhile, cut each pork tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat. Place each tenderloin between 2 sheets of plastic wrap; with meat mallet or rolling pin, pound to 1/4-inch thickness. Cut each tenderloin into 4 pieces.
4. On waxed paper, mix flour, salt, cumin, coriander, cinnamon, and ground ginger. Add pork to spice mixture and turn to coat evenly.
5. Place pork on hot grill rack. Cover grill and cook pork 5 to 6 minutes or until lightly browned on both sides and pork just loses its pink color throughout, turning pork over once. Pass Mango Salsa to spoon over pork to serve.

Grilled Eggplant with Ricotta Salata/paired with:  Tercos Sangiovese (Argentina) 0and Santa Barabara Verdichio (Italy)

• 2 teaspoon(s) fresh oregano leaves
• 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
• Nonstick cooking spray
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground pepper
• 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
• 2 plum tomatoes, cut into 1/2-inch dice
• Lemon wedges
• Oregano sprigs, for garnish

Directions

1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
2. Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.
3. Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
4. Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.

Chilli-Beef Skewers/paired with:  Finca la Linda Malbec (Argentina) and Sergio Mottura ‘Civitella Rosso’ (Italy)

Ingredients:

• 8 wooden skewers
• 1/2 cup fresh cilantro
• 4 cloves garlic, thinly sliced
• 3 tbsp low-sodium soy sauce
• 1 tsp grated orange zest
• 1 tsp sriracha
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 lb lean beef sirloin, cut into 1/8-inch strips
• 1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
• Vegetable oil cooking spray

Dipping sauce :

• 1/2 cup lowfat mayonnaise
• 2 tbsp chopped fresh basil
• 1 tbsp fresh lime juice
• 1 tsp fish sauce

Preparation:

Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.

Grilled Banana Splits/paired with:  Baldi Pierfranco Moscato d’Asti

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Directions:

1. Preheat grill. Brush cut sides of bananas with melted butter, then lay them (cut side down) on hot grill grate. Cook over medium-high heat until bananas are golden brown and grill marks show, about 2 minutes. Turn, skin side down; grill until tender, 2 more minutes.
2. To assemble the sundaes, take the bananas out of their skins and arrange two halves in each of 4 bowls. Scoop some ice cream into each bowl. Drizzle with chocolate sauce and sprinkle with chopped candy. Garnish with whipped cream, if you wish.

 

Wine-Braised Short Rib with Lemon Pasta

Ingredients:

For the short ribs:

3/4 cup turkey brine blend

2 quarts water

8 beef short ribs, about 4 1/2 lb. total

2 bottles (each750ml) Cabernet Sauvignon

Salt and freshly ground five pepper blend, to taste

1/3 cup minces fresh rosemary

3Tbs. olive oil

2 yellow onions, diced

5 garlic cloves, sliced

1/2 cup all-purpose flour

1 1/2 cups beef stock

1/4 cup shopped fresh flat-leaf parsley

1 can (15 oz.) diced tomatoes, drained

For the pasta:

4Tbs. (1/2 stick) unsalted butter

4 garlic cloves, minced

2 Tbs. lemon zest

1 lb. farfalle, cooked according to package instructions, drained

1/3 cup chopped fresh chives

Salt and freshly ground pepper, to taste

Directions:

To prepare the short ribs, is sausepan over high heat, combine the brine with 1 quart of th ewater and bring to a boil, stirring to dissolve the brine.  Remove from the heat, let cool to room temperature and refrigerate until thoroughly chilled.  In a large container, combine the brining solution with the remaining 1 quart water and add the short ribs.  Cover and refrigerate for 6 to 12 hours.

 

In a large saute pan over medium-high heat, bring the wine to a boil and boil until reduced to 3 cups, 20 to 30 minutes.  Set asside.  Remove the short ribs from the brine, rinse with cool water and pat dry with paper towels.  Season with five pepper blend.  Put the rosemary in a shallow bowl.  Press the meaty side of each rib with the rosemary.  In a large fry pan over high heat, warm the olive oil until almost smoking.  Working in batches (do not overcrowd the pan), brown the ribs on all sides, about 2 minutes per side.  transfer to a slow cooker.

 

In the same pan over medium heat, cook the onions and garlic, stirring often, until the onions just begin to soften, about 5 minutes.  Add the flour and cook, stirring to scrape up the browned bits, about 3 minuet.  Whisk in the stock. Transfer to the slow cooker along with the parsley, tomatoes and the reduced wine.  Season with salt and five pepper blend.  Cover and cook on high until the meat is very tender and falling off the bone, about 6 hours.

 

Transfer the ribs to a serving bowl and cover with aluminum foil.  Spoon off any fat from the sauce.  Pour the sauce into a large saute pan, set over medium heat and simmer until thickened, 15 to 20 minutes.

 

Meanwhile, prepare the pasta: In a larger sausepan over medium heat, melt the butter.  When it sizzles, add the garlic and cook, stirring often, until golden brown, 1 to 2 minutes.  Stir in the lemon zest. Add the cooked pasta and toss to combine,  Stir in the chives and season with salt and pepper. 

Divide pasta among 8 bowls.  Place 1 short rib on top of each serving.  Spoon sauce over the rib and serve immediatly.

 

Spiced Pumpkin, Lentil, and Goat Cheese Salad:

Ingredients:

3/4 cup French green lentils*

6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon hot smoked Spanish paprika**

1/2 teaspoon sea salt

4 cups baby arugula

1 cup soft goat cheese, crumbled

1/4 cup thinly sliced mint leaves

1 tablespoon red wine vinegar

 

PreparationPlace lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

 

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