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Tank Garage Winery
 
September 15, 2020 | Tank Garage Winery

For the love of Rioja

Chorizo and Potatoes

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.

Chorizo and Potatoes

Serves 4

Ingredients:

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

Method:

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

Time Posted: Sep 15, 2020 at 7:00 AM
Tank Garage Winery
 
September 9, 2020 | Tank Garage Winery

New in September

 
 
 
It's Harvest, Baby
 
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. 
 
 
 
 
 
 
New Vibes
 
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.
 
 
 
 
 
 
The next MADE Club release is coming...
 
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.
 
 
 
 
 
 
Meet Christie, Cellar Hand
 
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.
 
 
 
 
 
 
A Note of Gratitude
 
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. 
 
 
 
 

 

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Time Posted: Sep 9, 2020 at 2:41 PM
Tank Garage Winery
 
August 30, 2020 | Tank Garage Winery

In the Kitchen with Tank

 

"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. 

Garlic Shrimp and Chorizo
Serves 2-4

Ingredients:

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.

Method:

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

Time Posted: Aug 30, 2020 at 9:15 AM
Tank Garage Winery
 
August 19, 2020 | Tank Garage Winery

Reborn with Dwight White II


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."

Learn more about D. White II

Time Posted: Aug 19, 2020 at 9:30 AM
Tank Garage Winery
 
August 3, 2020 | Tank Garage Winery

New in August

 
 
 
Outdoor Tastings Now Available
 
Sunny days are on the horizon – it's time to book your outdoor tasting at the Garage!

Chill outside under the shade of a tent and taste through four of our latest releases. Current favorites on the menu include:

🥂 2019 Super Geisha, Pét-Nat Sparkling, El Dorado County
🥂 2019 Going Home, Carbonic White Wine, El Dorado County
2019 The Revolution Will Not Be Televised, Red Wine, Sierra Foothills
2017 Wild Eyes, Red Wine, Napa Valley
 
 
 
 
 
 
New Release!
 

2018 SRR Red Wine, Sierra Foothills
68% Tempranillo, 32% Graciano
475 cases made

If you’ve been following along, our love for Spanish Rioja is no secret and Tempranillo is something we just can’t quit. Full in body, with the perfect amount of tannin, and juicy red fruit flavors, Tempranillo is really fun to work with. Especially when paired with Graciano, another Spanish grape we use to add deep, dark color and beautiful aromatics.

So SRR? Shake Ridge Ranch, where we get our Tempranillo from. This world-famous vineyard in Amador County is about as legit as they come. Owned by famed viticulturist Anne Kraemer, this legendary vineyard sits 1,800 feet above sea level and soaks in cool air from the Sierras to extend the growing season, which helps our Tempranillo retain acidity and texture. SRR was aged for 16 months in neutral oak. This longer aging was done to soften the big, bold tannins that Tempranillo is known for. With a bit of time in barrel, the tannins are fully ripe and frame this wine beautifully. The bold fruit commands the palate, with incredible layers and complexity – we're talking mixed berries, chocolate-covered coffee beans, vanilla, and nutmeg...want to try some yet?

 
 
 
 
 
Rorick Heritage Vineyard
 
Located just outside the town of Murphys in Calaveras County, CA, Rorick Heritage Vineyard is home to some of the best organically farmed grapes around. ⁠

The site has been cultivated since the mid-1800s, though the vineyard gained notoriety in 1974 when Barden Stevenot, the "godfather of modern Calaveras County Winegrowers," planted Wente Chardonnay vines on their own rootstock – a selection of those vines still remain today. Over the years, the vineyard was expanded to nearly 75 acres and in 2013, our good friend and one hell of a winemaker, Matthew Rorick, purchased the legendary vineyard.

So, why is this vineyard très cool? First, it's at an elevation of 2000', which means hot days and cool nights. The significant change in temperature from day to night, known as diurnal shift, leads to concentrated flavors in the wines, incredible tannin structure, and lively acidity in the grapes.

Second, the soils found in this area of California are, ahem, f*cking dope. The vineyard consists of schist topsoil, which is a type of metamorphic rock that retains heat and water exceptionally well – something that this definitely needed in dry California summers. The base soil layer is made of limestone, which is touted by many to be the best wine-producing soil in the world. The combination of the two soil types lends amazing minerality and aromatics in the wine. 

The third and final reason why we love this vineyard so much is the people behind the grapes. Matthew Rorick and his team are true masters of the vine, and their dedication to organic practices produces some of the finest grapes we've gotten our hands on. This year, we are lucky enough to have scored Grenache for the 2020 harvest. We'll just have to wait and see what Bertus has in store once the grapes make their way through our cellar doors. 
 
 
 
 
 
 
Meet Conary, Garage Crew
 

What Tank Garage Wine are you obsessed with?
I am obsessed with SRR. Tempranillos are my favorite red and I was stoked to see a Rioja style blend come to our shelves. It's really cool that we use neutral oak on this blend to really let the Tempranillo and Graciano show without the oak being too much of an influence.   

Favorite varietal?
Tempranillo is my favorite varietal for 3 reasons: 
1. I love the smoke, tobacco and leather qualities balanced with that chocolate and red fruit you get from the grape. 
2. A bottle of Tempranillo gave me the courage to try salsa dancing on a first date. 
3. The first wine I ever made was Tempranillo. My buddy and I decided we wanted to give it a try, so we pooled our money together, borrowed our friend's F350, and headed out to the vineyards of Lodi to pick up our very first vintage of grapes. It was a long but exciting day and the wine turned out just how we wanted it. I always have good memories when I'm drinking Tempranillo.

What's your dream?
My dream is to have a solar/wind-powered self-sustainable farm with a garage full of classic cars. I want to spend my days cooking food from my farm and wrenching on cars.

Favorite band?
Oasis

Top 3 songs to listen to right now?
Man in Black - Johnny Cash
Live Forever - Oasis
Feathered Indians - Tyler Childers

What are you doing when you're not at the Garage?
I'm usually working on my car, at the river/lake/ocean, hiking, cooking, reading or tinkering around with something.

 
 
 
 
 
Conary's Favorite Case
 
$584.00 per case (normally $730)
MADE 3-bottle: $525.60
MADE 6-bottle: $496.40
MADE 12-bottle: $467.20


Contains 3 bottles each:
2019 The Revolution Will Not Be Televised, Red Wine, Sierra Foothills
2018 I Love You California, Red Wine, California
2018 SRR, Red Wine, Sierra Foothills
2017 Lovers, Dreamers, Fighters & Believers, Red Wine, Sierra Foothills
 
 
 
 
 
Instagram
 
Time Posted: Aug 3, 2020 at 8:00 AM
Tank Garage Winery
 
July 24, 2020 | Tank Garage Winery

Summer Corn Soup

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. 

Summer Corn Soup 

Serves 4

Ingredients:

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

Garnish:
pumpkin seed oil
bacon, chopped
corn kernels (reserved from cooking)
cilantro, roughly chopped
serrano chile, sliced thin

Tools Needed:
chefs knife
cutting board
stockpot
immersion blender or blender
1 wooden spoon or heat-proof spatula
fine mesh sieve 
large bowl
tasting spoons
serving bowls

 

 

Method:

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. TipThis 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

Time Posted: Jul 24, 2020 at 12:00 AM
Tank Garage Winery
 
July 15, 2020 | Tank Garage Winery

New in July

 
 
Tank Garage Winery
 
We're Back, Baby!
 
Outdoor tastings are on at the Garage and we can't wait to see you. 

Here are the nitty-gritty details:
We are open 7 days a week from 10 am to 5 pm. 
🗓 Advance reservations are required for all experiences.⁠
Parties are limited to groups of 6 or fewer.⁠
Face masks are required except while tasting wine.⁠
🤜 No fist-bumps, high-fives, or handshakes, please. Trust us, we're so f*cking pumped to see you.⁠
Stay six-feet apart from anyone outside your group.⁠
Credit or low-contact payments preferred.⁠
Sanitizer, soap and water are readily available⁠.
If you are experiencing or have experienced any symptoms of COVID-19 in the last three days or have come into contact with anyone who is COVID-positive within the past 14 days, we kindly ask that you stay home.⁠
 
 
 
 
 
 
The Latest MADE Club Release Is Here!
 

July's release includes:

Super Geisha
2019 Pét-Nat Sparkling Wine, Sierra Foothills
90% Picpoul, 10% Tocai Friulano

Run Baby Run
2019 Skin-Fermented White Wine, Fanucchi-Wood Road Vineyard, Russian River
100% Trousseau Gris

SRR
2018 Red Wine, Sierra Foothills
68% Tempranillo, 32% Graciano

In addition to cool new releases throughout the year, MADE Members also receive:

• 10-20% off current releases
• New wines every single time
• Customizable releases
• Complimentary tastings by appointment
• Complimentary events
• Access to The Backroom
• Members-only small-lot wines
• $1 shipping on 12+ bottles
 
 
 
 
 
 
In The Vineyard
 
July represents one of the coolest stages of a grape's lifecycle. It is during this time of year that veraison occurs – when the vines begin to shift their focus from growing vegetation to ripening its fruit. 

Prior to veraison, grapes are super acidic and are far from those sweet, juicy clusters we bring into the cellar at harvest. The firm, green berries begin to soften and swell as the sugar (aka Brix) levels rise and we begin to smell the first wafts of those heavenly aromas we know and love. One of the most pronounced changes during this time, however, is the color shift we see on the clusters. Red varietals begin to develop varying purple hues, while white varietals see a shift from green to a golden sunset color. 

Canopy management is key during this time of year. Driving up and down the valley, you'll notice crews working amongst the vineyard rows, trimming branches or leaves from each vine to control ripening and nutrient distribution. 

Once veraison hits, Bertus begins to hear the clock ticking down to harvest. In just a month or two's time, we'll be bringing those one-ton bins through our cellar doors once again.
 
 
 
 
 
 
Meet Grace, Marketing & Events Guru
 

What Tank Garage Wine are you obsessed with?
The Revolution Will Not Be Televised has been my go-to bottle since we released the wine in February, but damn if I'm not head over heels for the new orange wine, Run Baby Run. I've been tasting it since it's been in barrel, and every time I come back to it, I get even more excited about it. It's a killer food wine, too – I've got a recipe headed your way later this month featuring this crazy-cool Trousseau Gris.

Favorite varietal?
That's a tough one. These days, I tend to go for lighter red varietals, with Grenache being a particular favorite (shout out to T-Vine's Frediani Grenache, a personal favorite of mine). Cabernet Franc is right up there, too – especially when it's from the Loire Valley, France.

What's your dream?
I want to grow the food I eat, live sustainably, and fill my life with love and gratitude.

Favorite band?
It's an ever-evolving list, but some of my current favorites include Trevor Hall, Rising Appalaicha, and Caamp

Favorite local restaurant?
My kitchen! Just kidding. You could throw a rock and hit an awesome spot to eat in the Napa Valley, but here are my top three:
Ciccio in Yountville – for wood-fired pizza and killer vino
Goose & Gander in St. Helena – for burgers and cocktails
La Taberna in Napa – for the crispy pig ears and Cava
 

Top 3 songs to listen to right now?
Resilient – Rising Appalachia
I Am – Satsang 
House of My Soul (You Light The Rooms) - Langhorn Slim

What are you doing when you're not at the Garage?
On an adventure with my fiancé. We love checking out hiking trails in the area and spending time outdoors.

 
 
 
 
 
 
Grace's Favorite Case
 
contains three bottles each:

2019 Going Home, Carbonic White Wine, El Dorado County
2019 Super Geisha, Pét-Nat Sparkling Wine, El Dorado County
2019 The Revolution Will Not Be Televised, Red Wine, Sierra Foothills
2018 Thundercloud, Red Wine, California

Normally priced at $537, this enticing case is now on sale for $475. MADE Club members take an additional 10-20% off. 
 
 
 
 
 
Instagram
 

 
Time Posted: Jul 15, 2020 at 3:19 PM
Tank Garage Winery
 
July 10, 2020 | Tank Garage Winery

It's Trivia Time

So you know all there is to know about good 'ol Rock n Roll...

Let's prove it, ace. Test your knowledge and reminisce about the music legends that changed the whole game.

There's a reward if you know your stuff.

 
 
 
Time Posted: Jul 10, 2020 at 12:00 AM
Tank Garage Winery
 
June 30, 2020 | Tank Garage Winery

A Perfect Pairing

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. ✌️

Summer Risotto 

Serves 6

Ingredients:

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
olive oil
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

Tools Needed:
chefs knife
cutting board
1 sheet pan
mixing bowl
1 large cast-iron skillet or sauté pan with 4" sides or a dutch oven
1 wooden spoon or heat-proof spatula
1 microplane
tasting spoons
serving bowls

 

 

Method:

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

Time Posted: Jun 30, 2020 at 5:00 AM
Tank Garage Winery
 
June 25, 2020 | Tank Garage Winery

New in June

  This Too Shall Pass
 
Tank Cares    

You guys are f*cking incredible, did you know that? In May, we released a special-edition Tank Cares wine with proceeds going to the GlobalGiving Coronavirus Relief Fund and it sold out in less than ten minutes.

We're so incredibly proud to give back to charities and organizations near and dear to us through Tank Cares. To check out the full line-up of our Tank Cares labels, click the button below. 

 

 
Super Geisha
 
Sunshine In A Glass    

From the moment you pop the crown cap on Super Geisha, you'll be swept away with perfumed floral notes of jasmine and orange blossom, with some hints of spice and fresh herbs. The tiny bubbles give way to juicy tropical fruit on the palate that is refreshing yet delicate, with incredibly well-balanced acidity. This Pét-Nat should definitely not be missed.

 

 
Jacey
 
Meet Jacey

What Tank Garage Wine are you obsessed with?
Fast & Loose. The reason is very simple - SNACK FOOD! Who isn't indulging themselves in deliciously salty snacks these days? Don't lie to yourself...it's ok to embrace the guilty pleasures. I suggest fried pickles.
 

Favorite varietal?
Easy. Petite Sirah. It describes me to a 'T'. Complex, luscious and rich – in my dreams . No, but seriously, it truly goes with anything complex such as: lamb, dark chocolate, truffle mushrooms, honey, cherries or garlic. I simply remember my favorite things and then I don't feel so bad!

What's your dream?
My dream is to be a Pin-Up model who becomes the voice of a Disney Princess. I love my unique style and I love to sing. Now that I am a mother, I shall embrace them both and chase my dreams! #NEVERDREAMALONE

Favorite band?
This one is tough. I change my music with my mood. I'll just leave you a taste of my crazy emotions: Fleetwood Mac, A Day To Remember, Escape The Fate, Stray Cats, Elvis, Elle King, Lana Del Rey, Queen, Elton John, Journey and MANY MORE!

Favorite local restaurant?
Small World in Napa is my go to right now. Their Mediterranean dishes are filling and oh so satisfying! Mmmmm... Just thought about their Traditional Lamb Gyro and Greek Fries.

Top 3 songs to listen to right now?
In Too Deep - Sum 41
Collapse - Saosin
Heroes Get Remembered, Legends Never Die - Four Year Strong

What are you doing when you're not at the Garage?
I have a little one at home. She is 2 years old, her name is Pollie and she is BRILLIANT! I just adore her.

 
Jacey's Favorite Reds Case Special
 
Jacey's Favorite Reds
 

Contains three bottles each:

2019 The Revolution Will Not Be Televised
2017 Wild Eyes
2018 Fast & Loose
2018 Somewhere Out On That Horizon

Normally priced at $642, this case is now on sale for $475* (and you get $1 shipping!).

*additional promotions DO NOT apply. limited quantities available.

 
 
 
 
 

 
Shake Ridge Ranch
 
Shake Ridge Ranch

Tucked into the Sierra Foothills lies one of California's most treasured vineyards. Breathtaking views of rolling hills, buzzing bees, and some of the most meticulously tended vines we've ever seen find their home at Shake Ridge Ranch.

Ann Kraemer is the owner and vineyard manager of Shake Ridge Ranch, and if you don't know about her, you should. This incredible woman spent 25 years developing and managing vineyards in Napa Valley, Oregon and Chile prior to finding her own slice of heaven in the Sierra Foothills. She divided the organically-farmed 46-acre property into 40 seperate blocks, paying close attention to soil structure, drainage patterns, sun exposure and airflow to ensure that every single vine planted had the most-optimal growing environment.

To put it plainly, you simply don't find vineyards like Shake Ridge...ever. With ten different varietals to choose from, some of the best fruit we source each year comes from this legendary vineyard. Some of your favorite blends like Cool Confusion, Thundercloud and Art of Surfing highlight Shake Ridge Ranch's outstanding fruit. ⁠ 

 

 
 
 
 
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Time Posted: Jun 25, 2020 at 9:26 AM