|Enjoy Your Burger with The Paso Robles Wine Club|
Wednesday, June 29, 2016
Paso Robles Wine Country is the perfect place for wine and food lovers and for members of The Paso Robles Wine Club a new wine shipment usually means it’s time to invite friends and family over for a wine and food pairing. Once summer arrives, though, it’s all about taking the fun outdoors, firing up the grill, popping a cork, kicking off your shoes and kicking back and enjoying the season.
One of the most popular items to throw on the grill on a summer’s day is a burger and on the California’s Central Coast we have just the wine to pair with your favorite. So whether you prefer a meaty Hearst Ranch beef burger, a hearty lamb burger, a juicy turkey burger, a succulent salmon burger, or a delicious veggie burger, read on for the best wines to pair with your burger.
Classic Cheeseburger: Not many people can resist this all American classic and when made with Hearst Ranch Beef, sharp cheddar cheese, and a brioche bun, all resistance goes by the wayside. Pair this delectable combination with classic Paso Robles Zinfandel.
Lamb Burger: We can’t decide what the best thing is about a grilled lamb burger—the succulent, moist meat or the grassy, herbaceous flavor, but one thing we do know—this burger rocks when paired with a glass of Grenache.
Turkey Burger: Even well past Thanksgiving, it’s pretty easy to find locally raised turkey to make this California classic. Top with thick slices of heirloom tomatoes, red onion, and avocado and pile onto a grilled bun. Pour a glass of fruity Pinot Noir and put your feet up.
Salmon Burger: A summertime favorite, salmon burgers pair well with many things growing in your garden—corn, tomatoes, tarragon—and a range of wines. Our favorite, though, is a glass of chilled rosé and if you can swing it, a place to sit where you can dig your toes into the sand and watch the sun set over the Pacific Ocean.
Veggie Burger: Far too often, when it comes to pairing food and wine, the vegetarian options get left out, but veggie burgers pair well with wine, too. Choosing the right wine will depend on what kind of veggie burger you’re putting on the grill—grain or bean-based, Portobello mushroom—and whether or not you’re putting cheese on it, but two of our favorite wines to pair are Riesling or rosé.
Summer’s here and there’s no better time to celebrate the burger—or enjoy a glass or wine—so fire up the grill, open up your wine shipment from The Paso Robles Wine Club and enjoy!
Wednesday, June 22, 2016
|Enjoy Rosé with The Paso Robles Wine Club|
For wine lovers up and down California’s Central Coast, there’s nothing that says summer quite like a glass of rosé--that light, refreshing, and easy sipping blush wine that seems to be ever so popular this year. But for many people who visit Paso Robles Wine Country for a weekend of wine tasting, they are often confused about where rosé comes from and how it’s made.
Rosé is made in the same manner as any wine and gets its coloring from the grape skins. Depending on how much color the wine maker decides to impart to the wine is the determining factor in how much of the must will be used in the final product. In general, rosé can range in coloring from the palest of pinks to an almost orange color.
Rosé is incredibly popular during the warm summer months as it pairs well with the lighter foods of summer. Additionally, it’s easy to drink and refreshing.
Here are a few favorites:
Mourvèdre Rosé: This rosé is beautifully coral in coloring with nuances of violet and rose, cherries, and even smoke. This is a great wine to pair with grilled lamb burgers on brioche for an elegant and tasty summer BBQ.
Pinot Noir Rosé: With its beautiful coloring and fruit flavorings—think raspberries and strawberries—this light rosé is perfect served with steamed crabs or a side of fresh Pacific Salmon grilled to perfection.
Grenache Rosé: Here’s a rosé with good body, nuances of cherries, apricots, and raspberry, hints of orange and even earthy, mineral qualities. It’s refreshing and goes fabulously with a plate of sliced meats and cheeses and a French bread. Bring this beauty along on your next picnic.
If you haven’t ventured into rosé, there’s no better time than summer to give them a try. They’re perfect with summer food, easy to drink, and the little hint of pink is sure to put a smile on your face. As a member of the Paso Robles Wine Club, you’ll receive regular shipments of wines form Paso Robles Wine Country giving you the perfect way to try wines from our area—even a few rosés.
Wednesday, June 15, 2016
|Enjoy Food and Wine Pairing with The Paso Robles Wine Club|
California’s Central Coast is one of the fastest growing wine regions in the state, primarily due to the Mediterranean climate typical of Paso Robles Wine Country. At The Paso Robles Wine Club, we chose wines to share with our wine club members from both bigger well-known wineries and those smaller boutique wineries. One of the benefits of joining The Paso Robles Wine Club is that the regular wine shipments include harder to find wines from the Paso Robles AVA, making it possible to enjoy great wines from the area with friends and family. Better yet, the opportunity pair these wines with foods for an incredible experience.
One of the wine varietals that does well on California’s Central Coast is Viognier (which is pronounced “vee-own-ya). Originating in the South of France, viogniers can either be light and lean or creamy with nuances of vanilla, nutmeg, honeysuckle, tangerine, and floral notes. Since this varietal does especially well in warm sunny regions, it’s perfectly suited to the weather in the Paso Robles Wine Country. The grapes do best in regions with cool nights, another win for the Central Coast.
A favorite of ours—Ranchero Cellars Viognier—the genius of winemaker Amy Butler. The Ranchero Cellars Viognier is herbal and floral with notes of green Jasmine tea, peach, apricot, and apple. This is the perfect wine to serve with a creamy pasta primavera. Here’s a recipe to get you started:
Thursday, June 9, 2016
|Enjoy Santa Maria-Style BBQ with The Paso Robles Wine Club|
On California’s Central Coast the weather is almost nice enough to enjoy BBQ season all year long and for members of The PasoRobles Wine Club, of the most enjoyable food and wine pairings is to pair Santa Maria style BBQ tri tip with a hearty red wine from Paso Robles Wine Country. While it might seem coincidental that so many of the wines produced on California’s Central Coast pair well with this local favorite, we like to remind our wine club members that wine is an agricultural product and since it’s part of the terroir of the region, it tends to go well with what we eat, too.
Santa Maria-style BBQ is deeply rooted in the history of California’s Central Coast throughout the Santa Maria Valley, Santa Ynez Valley, and Santa Barbara—and it’s popular throughout California and beyond. Santa Maria BBQ is tri-tip seasoned with a blend of black pepper, garlic, and salt and then grilled over red oak, or coast live oak. Traditionally, Santa Maria BBQ is cooked on a large iron grill with a crank handle that allows the pit master to raise and lower the meat until it’s cooked to perfection, but on the Central Coast, most people cook their Santa Maria BBQ right in their own backyard on a kettle grill.
You can pick up all the ingredients for this favorite at your neighborhood grocery store, including the seasoning mix and red oak. Here are a few of our favorite wines to sip on while cooking and eating Santa Maria-style BBQ:
Pinot Noir: This can be a perfect match for Santa Maria-style BBQ, especially if you find one with plenty of terroir—nuances of mushroom, meat, leather, and even barnyard—but, of course, a good balance of fruit, especially cherry, and a bit of floral.
Cabernet: Thought the Central Coast isn’t known for its Cabernets, we produce plenty of good ones here and are particularly full-bodied with dark fruit and black pepper.
Syrah: Intense in flavor, with overtones of black pepper and dark fruits—think black currant and blackberry—this hearty wine was born for BBQ.
Join The Paso Robles Wine Club today and you’ll receive regular shipments of wines from the Paso Robles Wine Region that are hand-selected and delivered to your door. You’ll enjoy pairing the wines with your favorite foods and sharing your discoveries with both friends and family. Want to make your own Santa Maria-style BBQ? Here’s a recipe: Santa Maria-style BBQ from Bobby Flay, Food Network star. Enjoy!
Wednesday, June 1, 2016
|Wine and Food Pairings with The Paso Robles Wine Club|
The Paso Robles Wine Club is different than other wine clubs. Our focus is on showcasing wines from the Paso Robles Wine Region and we like to help promote small, boutique wineries from Paso Robles Wine County that might not otherwise get the recognition that can help them succeed. It’s win-win situation for everyone; the small producers get a shout out and our wine club members get to drink great wine.
Coming up in our next wine club shipment—wines by Rendarrio Vineyards. Here’s a little more information about Rendarrio Vineyards and food pairings that will enhance your experience.
Rendarrio Vineyards is owned by winemaker Ryan Render, a graduate of Cal Poly University. In 1999, Render had a life changing experience when he visited Chateauneuf du Pape in the Rhone region of southeastern France and vowed that one day he would make Rhone-style wines using grapes from the Paso Robles Wine Region. Flash forward a few years to 2003 and Render’s dream was in the process of becoming a reality. Today, Rendarrio Vineyards produces several small production Rhone-style wines that pair perfectly with food.
Here are two favorites and recipes to enjoy with a glass—or two:
2013 Town Crier Chardonnay: Aromas of apple, honeycomb, Meyer lemon, and creme brûlée lead off this wine. Balanced acidity, mid palate volume, and an elongated finish help this wine to be enjoyed by all.
Halibut with Charred Tomatoes
(From Cooking Light Magazine)
4 (6-ounce) halibut fillets, skinned
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes
1 teaspoon olive oil
1 tablespoon chopped fresh dill
Oregano leaves (optional)
1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.
2013 “The Rocker “ Cabernet Sauvignon Clare Ranch Paso Robles: The 2013 vintage was again a classic vintage for Paso Robles. The warm days and cool nights provided the ideal growing conditions for this Cabernet. Bright black cherry fruit, gracious mid pallet and elegant silky smooth tannins. 180 cases produced.
For the ribs:
3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)
For the barbecue sauce:
1 1/2 cups ketchup
1/2 cup water
1/3 cup packed dark brown sugar
1/4 cup light or dark molasses (not blackstrap)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons paprika