Poggiotondo Chianti Cerro Del Masso
Tuscany, Italy

This modern rendition of classic Chianti is comprised of Sangiovese, Merlot, Syrah and Colorino. Red cherries are supported by darker fruit aromas. It shows vibrant fruit, ripe, supple tannins and subtle oak notes on the palate. Red cherries and zippy acidity lend freshness to the long minerally finish.

80% Sangiovese, 10% Merlot, 5% Syrah, 5% Coloino

Try pairing this wine with the recipe below:

Ingredients:

• One 8-ounce package dried or fresh cheese tortellini
• One 15-ounce jar prepared Alfredo Sauce
• One can condensed cream of mushroom soup
• 1 cup low-sodium vegetable broth
• 1 cup half-and-half (or low-fat milk)
• 1 tablespoon minced garlic
• 1 to 2 tablespoons Italian herb seasoning (to taste)
• 4 cups fresh baby spinach leaves
• 1 to 2 cups diced cooked ham or chicken (optional)
• 1 cup freshly grated Parmesan cheese (for garnish)

Directions:

Prepare tortellini ad directed; drain and set aside. In a stockpot over medium heat, add all ingredients except spinach leaves, Parmesan, cooked meat and tortellini. Bring to low boil, stirring well. Reduce heat to simmer. Add remaining ingredients, cover and simmer for 8 to 10 minutes. Garnish with Parmesan cheese.

Arnaldo Caprai Umbria Greccheto
Umbria, Italy

Italy’s Umbrian wine region of Orvieto has several producers that noticed that their wine could be delicious with a healthy dose of a grape called Crechetto. In the last years people have planted Grechetto in other spots and its pear and citrus intensity offer tangy complexity as in this wine.

85% Grechetto, 15% Trebbiano Spoletino

Try pairing it with the recipe below:

Ingredients:

• One 8-ounce package dried or fresh cheese tortellini
• 3/4 to 1 cup prepared pesto sauce
• 1 tablespoon olive oil
• 1/4 to 1/2 cup sun-driend tomatoes, thinly sliced
• 2 cups diced cooked chicken
• 1 cup freshly grated Parmesan cheese (for garnish)

Directions:

Directions: Prepare tortellini as directed; drain and set aside.
In a large skillet on low heat, add olive oil, sun-dried tomatoes, and pesto sauce. Cook for a few minutes, stirring well, until tomatoes soften. Turn heat to medium and add diced chicken and cooked tortellini, stir gently to coat chicken and pasta with pesto sauce. Add more pesto sauce as desired and heat thoroughly. Garnish with parmesan cheese. (note: this dish also works well as a cold salad).

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!

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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:

Ingredients:

• 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

Directions:

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.

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:

Ingredients:

Skirt Steak:

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

Chimichurri:

• 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

Directions:

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!

Learn More About WineStyles-Flower Mound and print coupon.

VINA CASABLANCA
CEFIRO SAUVIGNON BLANC, $17.99
Casablanca Valley, Chile

Chile’s cool Casablanca Valley is still a new place for vines, but Sauvignon Blanc is already well proven here.

The tangy grapefruit character of the grape is more citrusy than grassy; this is a Sauvignon Blanc for people who like that grape is a gently herbal form, instead of New Zealand’s usual grassy, vegetal style. Think soft, not overwhelming, without losing any complexity.”

Try pairing this wine with the recipe below:

Ingredients:

• 1 pound medium-small shrimp, peeled and deveined
• 2 Tbsp salt
• 3/4 cup lime juice (juice from 4-6 limes)
• 3/4 cup lemon juice (juice from 2-3 lemons)
• 1 cup finely chopped red onion
• 1 serrano chile, ribs and seeds removed, minced
• 1 cup chopped cilantro
• 1 cucumber, peeled diced into 1/2-inch pieces
• 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Directions:

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4. Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.

VINA CASABLANCA
CEFIRON CARMÉNÈRE, $17.99
Rapel Valley, Chile

The Carménère grape was once widely planted in Bordeaux, but it was phased out in favor of Merlot in the late 19th century; a victim less of fashion than of the grape’s inability to adapt to American rootstocks.

But in Chile, vines are planted on their own roots (they don’t use American rootstocks like they do in Europe), and only in Chile has the grape continued to thrive and to give us a peek at what 19th century Bordeaux might have tasted like, with its herbal intensity, its red and black cherry notes and its very spicy middle and finish.”

Try pairing it with the recipe below:

Ingredients:

• 1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
• 1 cup teriyaki baste and glaze
• 1 medium bell pepper, cut into 1-inch pieces
• 18 medium whole fresh mushrooms
• 2 tablespoons vegetable oil
• 1/4 cup sesame seed, toasted

Directions:

Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

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!

Learn More About WineStyles-Flower Mound and print coupon.

Open Ridge Chardonnay,
Santa Barbara County, California

Open Ridge is committed to producing wines that communicate the beauty, elegance and vivacious soul of Santa Barbara.

Aged for 18 months in French oak barrels to add complexity and allow oaky, buttery notes to appear. Offering rich tropical fruits, Open Ridge Chardonnay has a round creamy body that balances nicely on the finish.

Try pairing this wine with the recipe below:

Ingredients:

• 1 cup Chardonnay wine
• 1/2 cup apricot preserves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 smoked, fully cooked ham half( about 6-7 pounds)
• 20 whole cloves (optional)
• Nonstick cooking spray

Directions:

Preheat oven to 325 degrees. In a small saucepan, cook apricot preserves and wine over medium heat, stirring occasionally, until reduced by about half. Remove from heat and add seasonings, using a whisk or hand-held immersion blender. Set Aside.

Note: Consider doubling this recipe and serving table-side as a sauce.

If desired, score outside of ham and stud with cloves. Place ham on the rack of a broiler pan coated with nonstick spray. Brush ham with glaze until well coated. Bake at 325 degrees for about one hour or more, until internal temperature reaches 140 degrees, basting with glaze about every 20 minutes. Transfer ham to serving platter and let stand for at least 10 minutes before slicing. Served immediately.

Crica 55 Merlot,
Lake County, California

Big, robust and intense. This is the heart of Circa 55 wines. The grapes for Circa 55 are selected from the finest growing regions in California. Circa 55 is a throwback, an old school, cowboy-style wine that is not for the faint of palate.

This 100% merlot was aged for 24 months in both stainless steel tanks and French oak barrels giving it a softness, yet still maintaining a rich spice of herbs and intense red fruit character. We recommend serving Circa 55 with a quality cut of beef, preferable charred over an open flame.

Try pairing it with the recipe below:

Ingredients:

• 1 cup seedless blackberry jam
• 1/4 to 1/2 cup Merlot wine
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon each, salt, white pepper, onion powder, chili powder, garlic powder

Directions:

In a small saucepan, add 1/4 cup of wine and all other ingredients. Cook over low to medium heat, stirring constantly until jam melts. Add more wine to achieve the desired consistency and taste.

Pour sauce over bacon-wrapped beef tenderloin filets and enjoy.

Note: Try using a small immersion blender to stir the 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!

Learn More About WineStyles-Flower Mound and print coupon.

Scala Dei Negre (Garnacha),
Priorat, Spain

Priorat is like European wine on steroids; in fact, it’s not completely off-base to say that it tastes like Port, if Port were a dry wine instead of a dessert wine. It’s that powerful.

For lovers of rich Aussie Shiraz or California Zinfandel, Priorat is Europe’s answer to those wines, and yet it is never out of balance, never to high in alcohol and is still both refreshing and complex.

Try pairing this wine with the recipe below:

Ingredients:

• 2 tablespoons olive oil
• 8 to 10 ounces chorizo sausage, cut into 1/4-inch slices
• 1 medium yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 to 1 1/2 cups acorn squash, cubed
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon each, salt, white pepper
• 1/4 teaspoon smoky paprika
• 1/4 teaspoon red chili flakes (optional)
• 2 teaspoons minced garlic
• 1 (8-ounce) can tomato sauce
• 1 cup dry white wine
• 6 cups soup stock (vegetable or chicken)
• 2 cans (15.5 oz each) chickpeas, drained and rinsed

Directions:

Heat olive oil in a medium saucepan over medium heat. Add chorizo sausage and cook until lightly browned, about 5 to 7 minutes. Remove from heat and drain on paper-towel-lined plate.

Return saucepan to medium heat. Add extra oil if necessary and add onion and celery; sauté for about 4 to 5 minutes or more until translucent and lightly browned.

Return chorizo to saucepan. Add remaining ingredients and bring to boil over high heat. Once the soup reaches a boil, reduce heat to simmer, cover with lid and let cook for 20 minutes or more. Season to taste before serving.

LEGARIS VERDEJO,
RUEDA, SPAIN

Verdejo is often likened to Sauvignon Blanc; it’s no coincidence that some Spanish winemakers have laced their Verdejo with a little Sauvignon Blanc. But Legaris’ version expresses the best Verdejo: yellow and green pears, citrus and a lot of texture and mineral. Something crisp like Sauvignon Blanc, but something very different, too.

Try pairing it with the recipe below:

Ingredients:

• 3 tablespoons white sugar
• 2 tablespoons sea salt
• 1 tablespoon ground black pepper
• 1 1/2 pounds salmon fillet, skin on
• One 4-ounce tube fresh dill (or substitute 1 1/2 cups dill springs, rinsed, or 3/4 dried dill)
• 3 tablespoons gin

Directions:

In a small bowl, mix sugar, salt and pepper.

Inspect salmon for bones; remove and discard. Rinse salmon and pat dry. Place salmon skin-side down, in a glass dish. Sprinkle evenly with sugar-salt-pepper mixture and cover evenly with dill. Sprinkle with gin and cover pan airtight with plastic wrap.

Nest another dish of the same size on top of the pan and weight it down with canned goods or pie weights (2-3 pounds).

Refrigerate for 48 hours; about ever 12 hours, uncover, baste salmon with juices, rewrap and replace weights.

Remove weights and unwrap salmon. Scrape off dill, rinse and pat dry with paper towels. Lay salmon, skin down, on a board; cut into very thin diagonal slices and release fish from skin. Transfer slices to serving platter; discard skin.

Serve with think crackers or toast points and an assortment of toppings, such as fresh dill springs, chopped boiled egg, finely chopped purple onion, capers, thinly sliced tomatoes or cucumbers and stone-ground mustard.  I threw mine on the grill for a couple minutes and it was out of this world!

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!

Learn More About WineStyles-Flower Mound and print coupon.