If you’ve been following along, our love for Spanish Rioja is no secret and Tempranillo is something we just can’t quit. It's full in body, with the perfect amount of tannin and juicy red fruit flavors. Our 2019 SRR Red Wine brings Tempranillo together with Graciano, adding deep, dark color and beautiful aromatics that make the wine a knockout pairing for your next dinner.
This Chorizo and Potatoes recipe takes SRR to the next level and brings out some really amazing savory qualities in the wine. Snag a few bottles for your next night in and score $1 shipping on a 3+ bottles of SRR with code: CHORIZO at checkout through 9/21.
1 med Yellow Onion, small dice
12 oz Pork Chorizo
3-4 med Yukon Gold Potatoes, large dice
2 tbs Garlic, minced
2 cups Arugula, loosely packed
Olive Oil, as needed
Salt & Pepper, as needed
In a large bowl, toss diced potatoes with 1-2 tbs of olive oil to coat and season with salt and pepper.
Heat a cast-iron skillet over medium heat and add approximately 2 tbs of olive oil to the pan. When the oil begins to ripple, add onions, season and cook until softened. Add garlic and stir until fragrant. Season with salt and pepper to taste. Remove from pan and set aside.
Add a small amount of oil to the pan and bring the heat back up to medium-high. Add pork chorizo to the pan, breaking the meat up into medium chunks. Brown on all sides and stir occasionally until cooked. Deglaze with a bit of water, and scrape the bottom of the pan with a rubber spatula to loosen any brown bits. Add to the garlic and onion mixture and set aside for later.
Bring heat back up to medium and add another tbs of olive oil to the pan. When the oil begins to ripple, add potatoes. Keep your heat at medium-low and stir occasionally until brown and crisp on all sides and the centers are fork-tender. This process typically takes 20-25 minutes.
When the potatoes are finished, add pork and garlic mixture back to the pan and gently stir to combine and re-heat. Just before serving, add arugula, gently stir to combine and season to taste.
Tip: This is a great recipe to cook over the fire on your next camping trip!
Recipe by Grace Coyne
We met Bertus at sunrise on August 11th for our first pick of the 2020 season at Sierra de Montserrat Vineyard in the small town of Loomis, CA. The vineyard crews were already busy at work, making their way through the vines at lightning speed and filling our bins to the brim with Barbera clusters. Fans of Pop-Nat should take notice – those bodacious berries are destined for one hell of a pét-nat that'll be dropping sometime next year. Get excited. 🍾
Since the beginning of August, we've brought in over 40 tons of fruit from across California. With nearly 50 vineyard sources to pick from in 2020, there's much to look forward to on the horizon.
Outdoor tastings are here to stay and we've got the coolest set up in town. Taste through four of our latest and greatest releases under the shade of our brand new tents. Our current lineup includes:
2019 Wasted Love, Rosé Wine, California
2019 The Revolution Will Not Be Televised, Red Wine, Sierra Foothills
2018 Somewhere Out On That Horizon, Red Wine, Mendocino County, Fox Hill Vineyard
2018 Thundercloud, Red Wine, California
We're open 7 days a week from 10 am to 5 pm by reservation only.
In our most exclusive release yet, we're pumping out three brand new reds that are sure to make you swoon:
2019 Marlenas from Reseda, Red Wine, Sierra Foothills
2018 Bring Black Roses, Mixed Blacks, Napa Valley
2019 Money Honey, Red Wine, Mendocino County, Fox Hill Vineyard
These wines are in short supply and MADE members gain first access. Don't miss out on these legendary slated to drop in the next MADE club release on September 21st.
What TGW wine are you currently obsessed with and why?
The 2020 pét-nat, no questions asked. I've never seen a blend like this before and I'm amped. And it's already the first wine of the 2020 vintage in bottle!
What's the most interesting thing you've done/seen this harvest?
There's a puncheon of MV Nebbiolo in the cellar that makes me smile because, while I adore Nebbiolo, I know firsthand how hard it is to grow (especially outside of Piemonte). I've personally thought the best way to be successful with it as a single varietal wine in California is to make it multi-vintage to try and capture a more refined expression... and then I walk in and see exactly that AND in large format cooperage? Hell yeah. Hellllll yeah.
What's your favorite varietal and why?
Chenin Blanc! I love the versatility of this grape. Still or sparkling, sweet or dry, lean or round, drink tonight or cellar for years. It can show lanolin slickness, vibrant orchard fruit, minerality, nuttiness, delicate florals, creaminess. It does it all! My francophile heart will always favor Savennières and brut Vouvray, but I'll drink it from anywhere and everywhere. #TeamSteen
What's your dream?
For all queer people to have safety, love, support, access to affordable, quality healthcare, and to live authentically without fear of persecution and discrimination. (And for people to someday walk into a wine shop and ask for a Christie Basinas import the way they do for Kermit Lynch today.)
What's your favorite band?
Fleetwood Mac. I've got my mom's vintage Rumours album on vinyl and it's one of my prized possessions. Thanks, Ma!
Favorite local restaurant + dish to get?
This is too hard! But I can say that the first dish that popped into my head was Dustin Valette's signature Day Boat Scallops en Croute. I'm a hedonist and can't resist this with a glass of Champagne.
Top 3 songs to listen to right now?
Savage Remix – Megan Thee Stallion ft. Beyoncé
Move Your Body – Sia
Now I'm In It – HAIM
What are you doing when you're not in the cellar?
Singing karaoke, hiking to explore/celebrate NorCal, watching Sonoma Coast sunrises and sunsets, tending to my herb garden, watching a lot of drag, writing poems, going dancing.
We'd be remiss if we didn't show our extreme gratitude to all of the vineyard workers and their families that help make this industry possible. These amazing individuals work relentlessly behind the scenes, even in the face of fires, a pandemic and whatever else nature decides to throw their way. Without them, there wouldn't even be a harvest.
If you'd like to say thank you, please consider donating to the California Farmers Foundation, a non-profit organization that gives back to Farmworkers in California and empowers them to have a voice in their communities. The programs and services provided by this meaningful organization help individuals develop personal and professional skills that help enhance their quality of life.
"There are few things I love more than good food and a killer wine pairing. When I first tasted our new white wine release, Summer of '69, I knew I had the perfect recipe to match. This Garlic Shrimp and Chorizo appetizer was inspired by a dish I cooked in culinary school, and holy $@!# is it delicious. Combined with the tingling acidity and texture of the wine, this pairing is a straight-up party in your mouth."
-Grace, Marketing Team
Recreate the pairing at home and score $1 shipping on any 3 bottles with code: INTHEKITCHEN at checkout through 9/5.
8 oz Rock Shrimp
8 oz Ground Pork Chorizo
2 tbs Garlic, minced
1 c Dry White Wine
2 tbs Butter, cubed
1 tsp Parsley, chopped
Olive Oil, as needed
Foccacia, sliced, for serving.
Heat a cast-iron skillet over medium heat. Add approximately 1 tbs of olive oil to the pan. When the oil begins to ripple, add pork chorizo to the pan, breaking the meat up into small chunks.
When the pork sausage is two-thirds of the way cooked, lower the heat, add garlic and stir until fragrant. Bring heat back up to medium and deglaze with 1 cup of white wine. Add rock shrimp to the chorizo mixture. Season with salt and pepper and continue to gently stir to cook.
Add butter and stir to incorporate into the juices from the shrimp and chorizo mixture. Check doneness on shrimp and chorizo and season to taste, as needed. Garnish with chopped parsley.
Serve with grilled Foccacia or your favorite crusty bread and enjoy!
Tip: There are two different styles of chorizo – for this preparation, you are looking for raw ground sausage, not smoked.
Recipe by Grace Coyne
If you don't know the name Dwight White II yet, don't worry, you will soon. This Chicago-based painter is one of the hottest emerging artists on the block right now, known for blending realism with expressionism, creating art with soul and empowerment.
White describes himself as a thought leader and a son of good parents. Raised in Houston, he departed from his Texas roots to pursue football at Northwestern University just outside of Chicago. His Junior season came to a sudden end after a medical retirement forced him to give up the game he loved and his identity as an athlete with it.
Though he had long kept his creative inclinations on the back-burner, White began to indulge his talents and slowly began to paint a new version of self through art. "I had to start seeking a new version of myself. Tough times, but a lot of beauty came out of it."
He strives to "paint truthfully," using color to provoke emotion, capturing his ever-evolving moods and beliefs. "What makes my art special to me is I include hidden elements and symbolism and the only way to pick them up is to travel with me. Each piece has different elements from the different times I'm working on it. One day, one stroke, another day, another stroke."
Great art, White tells us, requires points of tension, and in the piece used for Reborn, he sees a young man, with his back to the world, trying to find beauty in the struggle. It's a significant message to him because it is about change.
That message of change remains an important impetus to White, one he wishes to pass on. "What I want young people to know is to be ready and open to change. Magical changes can happen. We get that opportunity several times in our life. Lean in to change, into discomfort. Get comfortable being uncomfortable."
Reflecting on racism and change in America, White has two perspectives. First, as a young Black man who has himself been deprived of acknowledgment. The second, as an artist, who feels an obligation to help inspire people through his work. "We can use humanity and love to grow apart or grow together. Empathy is a beautiful thing."
To us, there's nothing better than the fresh produce we get our hands on during the summer months. From quaint roadside stands to bustling farmer's markets, we can't help but be inspired by nature's bounty.
This corn soup is definitely one for the books – and a knockout pairing for our skin-fermented Trousseau Gris, Run Baby Run.
Recreate the pairing at home and score $1 shipping on any 3 bottles with code: PERFECTPAIRING at checkout through 7/28.
Olive Oil, as needed
1 C shallot, sliced thin (approx. 2 ea)
2 Tbs garlic, minced
2-3 Tbs red curry paste (depending on desired spice level)
1 Tbs serrano chile, minced
6 ears Sweet Corn
1 Qt Chicken Stock
Water, as needed
14 oz can coconut milk
Salt and Pepper, as needed
pumpkin seed oil
corn kernels (reserved from cooking)
cilantro, roughly chopped
serrano chile, sliced thin
immersion blender or blender
1 wooden spoon or heat-proof spatula
fine mesh sieve
Place stockpot over medium heat and add 2-3 tbs of olive oil. When you notice a slight ripple to the olive oil, you are ready to begin cooking. Add sliced shallots and season with salt and pepper, stirring occasionally, until translucent and tender. Add garlic, serrano chile, and red curry paste and cook until fragrant.
Meanwhile, remove husks and silks from corn and set one ear aside. Using a knife, cut the kernels from the remaining five ears, and break cobs in half. Add kernels, broken corn cobs, and the remaining full ear of corn to the stockpot. Add chicken stock and water as needed until ingredients are just covered. Season with salt and pepper and simmer uncovered for 10-15 minutes.
Remove the whole ear of corn and allow to cool. Using a knife, cut kernels from cob and set aside for garnish. Continue simmering the remaining soup ingredients for an additional 15 minutes. Remove broken corn cobs and discard.
Using an immersion blender or countertop blender, puree soup until smooth. Tip: This step can take several minutes. Be patient! Once smooth, pass the soup through a fine-mesh sieve to remove any fibers and kernels that may be left behind (this step is optional, but makes a huge difference in the texture of the soup!).
Return soup to the stockpot, add coconut milk, and stir to combine. Depending on desired thickness, you may need to simmer for an additional 10 minutes or add water to adjust the consistency. Taste and adjust seasoning as necessary.
To serve, ladle into soup bowls and garnish with pumpkin seed oil, chopped bacon, corn kernels, torn cilantro, and thinly sliced serrano chiles.
Tip: This soup can be served warm or chilled.
Recipe by Grace Coyne
This risotto is what dreams are made of. Seriously. Packed with fresh seasonal veggies from the farmers market, a bit of butter and a fistful of parmesan, this pairing takes Karma Coma Supernova to a whole new level. Take your time with this recipe – it's worth every second spent standing over the stove.
We recommend throwing on this playlist, pouring yourself a glass of Karma Coma Supernova and basking in the good vibes coming your way. ✌️
1 qt chicken stock
water, as needed
2 ears sweet corn
1 ea yellow squash, cut into 1/2" half-moons
1 ea zucchini, cut into 1/2" half-moons
8 oz oyster mushrooms, cleaned and separated
1 ea yellow onion, minced
1 head garlic, minced
1/2 c dry white wine
1 1/2 c Arborio rice
4 tbs butter
1 c parmesan cheese, finely grated with a microplane
kosher salt, to taste
black pepper, to taste
microgreens (optional) to garnish
1 sheet pan
1 large cast-iron skillet or sauté pan with 4" sides or a dutch oven
1 wooden spoon or heat-proof spatula
Heat oven to 425º F
Bring chicken stock to a low simmer over the stove and hold for later use.
Cook sweet corn in salted, boiling water for 5-7 minutes or until tender. Using a sharp knife, remove kernels from the cob and set aside for later use.
Coat mushrooms in a bit of olive oil and season generously with salt and pepper. Spread evenly over a sheet pan lined with foil. Roast in the oven at 425º F for 15-20 minutes, stirring halfway through the cooking process until mushrooms are brown and slightly crispy. Set aside for later use.
Meanwhile, toss zucchini and yellow squash in olive oil and season generously with salt and pepper. Sauté over medium-high heat until edges are slightly browned and squash is just softened. Remove from pan and set aside for later use.
Finely mince onion until pieces are approximately the size of a grain of rice. Mince garlic and set aside.
In a large cast-iron skillet, heavy sauté pan or dutch oven, heat approximately 2 tablespoons olive oil until you see a slight ripple indicating the oil is hot. Add minced onions, season with salt and sweat until translucent and completely soft (taste the onions to make sure they are soft. Nobody likes crunchy onions in risotto). Do not brown. Once onions have cooked, add garlic, season and stir until fragrant. Add Arborio rice and stir to coat with oil. Keep on stirring – do not brown the rice!
When the rice has taken on a slightly translucent appearance (approximately 2-3 minutes), add the wine and stir continuously. Tip: Make sure to rub your spatula across the bottom of the pan to pick up any bits of fond from cooking the onions and garlic! Reduce wine while stirring gently until fully absorbed.
Adding 1/2 c of stock at a time, continuously stir the rice until all the liquid has been absorbed. This process may use more than 1 qt of stock – if you need more liquid, water can be used to finish the cooking process. Tip: The continuous stirring, along with the slow additions of liquid, is what creates the creamy texture Risotto is known for. Don't rush this step, and don't ever leave your pan unattended. Taste the rice throughout this process to test for doneness and season as needed. Rice should be al dente.
Add butter and parmesan and stir until fully incorporated. Add mushrooms, squash, and sweet corn, reserving a bit of each vegetable for garnish. Taste and season as needed.
To serve, garnish with a bit of the reserved vegetables, a bit of freshly grated parmesan and microgreens (optional).
Tip: Have leftovers? Cool mixture and form into 1" balls or small disks. Coat with flour, egg wash and panko to fry up for some killer Arancinis later on in the week! (These can also be frozen for up to 1 month)
Recipe by Grace Coyne