Mealtime Monday: September Wine/Recipe of the Month from WineStyles

September 3, 2012 by FloMoDiva  
Filed under FMF Blog, Mealtime Mondays, Wine of the month

The first Monday of each Month we include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

Wine of the Month by WineStyles

Wine # 1 Wine #2
Wine of the Month

Alberti 128 Torrontes

Alberti 128 Torrontes
La Rioja, Argentina

Up to now, the best Torrontes in Argentina have been grown far north in the very elevated vineyards, but the Famatina Valley shows promise with this aromatic and floral grape as well. Expect a nose that smells sweet but a wine that is tart and bracing like lemonade.

Try pairing this wine with the recipe below:

The Recipe to complement the wine.



  • 1/4 lb. freshly cooked lobster meat
  • 1 Haas avocado
  • 1 large red grapefruit, preferably Texas
  • 1 Tbs. mild extra-virgin olive oil
  • 1 tsp. fresh lemon juice
  • 1 Tbs. minced fresh chives
  • Sea salt, to taste


  1. Cut or tear the lobster into small bite-size pieces. Halve, pit and peel the avocado, then cut it into small bite-size chunks.
  2. Cut a thin slice off the blossom and stem end of the grapefruit to reveal the flesh. Stand the grapefruit upright and cut off the peel and pith in thick strips, cutting from top to bottom and following the curve of the fruit. Holding the grapefruit over a bowl, cut along both sides of each section to free it from the membrane, allowing the sections to drop into the bowl. Cut each section in half, if desired.
  3. In a small bowl, whisk together the olive oil, lemon juice and chives to make a dressing. Season with salt.
  4. Add the lobster and avocado to the bowl with the grapefruit. Drizzle with the dressing and toss to coat evenly. Divide evenly among 4 small cocktail glasses. Serve immediately.
Wine of the Month

 Pulenta Estate La Flor Corte Joven Red Blend Mendoza, Argentina

Pulenta Estate La Flor Corte Joven Red Blend
Mendoza, Argentina

Made of 45% Malbec, 45% Cabernet Sauvignon and 10% Merlot this wine has an intense purple color with aromas of cherry and raspberry backed by allspice and vanilla tones from the French oak barrels.

he palate is plush and round, graced with ripe and elegant tannins. The interplay of the powerful Cabernet Sauvignon and spicy Malbec, with a touch of soft Merlot, yields balance, volume and complexity.

Try pairing it with the recipe below:

The Recipe to complement the wine.


Skirt Steak:

  • 32 oz. skirt steak
  • 1 teaspoon kosher salt
  • Fresh ground pepper


  • 1 cup fresh oregano leaves finely chopped
  • 1 cup fresh parsley leaves finely chopped
  • 2 tablespoon dried oregano
  • 1 tablespoon minced raw garlic
  • 2 teaspoon red pepper flake
  • 1/2 cup red wine vinegar
  • 2 1/2 cups extra virgin olive oil
  • 1 teaspoon kosher salt


SKIRT STEAK: Heat grill or boiler to high heat. Generously season steak with salt and pepper on all sides. Grill for 3 minutes on each side. Re- move from heat and let rest, covered with aluminum foil in a warm place for 4 minutes.

CHIMICHURRI: Place all remaining ingredients in a non-reactive bowl and whisk to combine.
Cut steak across the grain into 1/2 in. thick slices.

Arrange on serving plate and top with chimichurri sauce.


All wine descriptions and recipes have been written and provided by Jenevieve Croall of WineStyles – Flower Mound. You may join the Wine Club on their website to receive 2 bottles of wine each month, along with special invites, discounts and more. Join Today!

Free Wine Tastings at the store every Friday from 6pm-8pm!

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