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Tank Garage Winery
 
May 14, 2020 | Tank Garage Winery

Let's Get Cooking

Super Geisha + Chile Verde

Did someone say tacos?

Not going to lie, there are very few things in life that we love more than good ol' tacos.  

Take your dinner to the next level with this Chile Verde recipe and a bottle of Super Geisha, our latest Pét-Nat and current obsession.

We promise you won't regret it. 

Makes 1 Gal

Ingredients:

Olive Oil
5 Yellow Onions, small dice
2 heads Garlic, minced
2 Serrano Peppers, seeded & chopped
2 Jalapeño Peppers, seeded & chopped
5 lbs Pork Shoulder, cut into 1" cubes
1 qt Chicken Stock
20 Anaheim or Hatch Chiles (can substitute canned chiles if fresh are unavailable)
15 Tomatillos
1-2 Tbs Cumin, ground
1-2 Tbs Mexican Oregano
1-2 tsp Corriander, ground
Kosher Salt, to taste
Black Pepper, to taste

 

 

Method:

Heat oven to 400º F

Dice onion, Serrano and Jalapeño peppers and transfer to a bowl. Mince garlic and set aside.

Heat oil in a large skillet over medium heat. Add onion and chopped peppers to the pan, season with salt & pepper and sweat until soft and onions are slightly translucent. Add minced garlic and cook until fragrant (do not brown). Add Cumin, Oregano and Corriander and stir until fragrant. Remove from heat and set aside.

In a bowl, coat cubed pork with oil and season generously with salt & pepper. Allow pork to marinate for ~5 minutes. Using a dutch oven or heavy-bottomed pot, sear pork over medium-high heat in small batches until browned on all four sides. Deglaze with chicken stock in between batches, adding the deglazing liquid to cooked pork mixture. Wipe pan between uses and add fresh oil to sear the next batch. Once all the pork has been seared, combine with onion, pepper and garlic mixture. 
Tip: Don't overcrowd your pan with pork – if cubes are placed too close together, you will not achieve a sear on your meat. The browning process is what helps creates the rich flavor in this dish, so take your time!

Meanwhile, remove and discard papery skins from tomatillos. Place tomatillos on a sheet pan with the whole Anaheim/Hatch chiles (if using canned chiles, only the tomatillos need to go in the oven). Drizzle with olive oil and place pan in oven to cook for approximately 10-20 minutes, or until the peppers are slightly blistered/charred and tomatillos have softened. 

After removing sheet pans from the oven, place peppers into a ziplock bag for 5 minutes. This allows the skins to soften. After 5 minutes in the bag, remove skins and seeds from peppers and place them in a food processor or blender with tomatillos and puree until smooth. 
Tip: Skins can be easily removed by wiping the peppers with a paper towel or gently scraping with a knife.

Add tomatillo and pepper puree to the pork mixture and simmer over low heat for approximately 2-3 hours, or until pork is fork-tender. 

Serve with corn tortillas and your favorite accoutrements.

This recipe freezes well! 

Time Posted: May 14, 2020 at 5:00 AM
Tank Garage Winery
 
May 8, 2020 | Tank Garage Winery

What's New in May

 
 
Tank Garage Winery
 
Six Years In The Making

Six years, my friends. That's how long we've been kickin' it up here in Calistoga with all you dreamers. It's for damn sure that we've missed your smiling faces while the Garage has been closed for tastings. You best bet we'll be back in full force to celebrate this milestone soon.

To help you celebrate from home, we're including $1 shipping on any order over 6 bottles all month long with the code: TANKSBIRTHDAY.

 

 
 
Special Release

We've been dreaming of this Pét-Nat since we labeled the bottles last month. Keep an eye out on your inboxes, because this killer release is comin' at you next week.

 

 
 
Stay In Special
 

Contains two bottles each:

Backstage Pass, Napa Valley, Red Wine
2017 Fight For Her, Sonoma Coast, Pinot Noir
2018 Fast & Loose, California, Red Wine
2018 Yacht Rock, California, White Wine
2018 Karma Coma Supernova, California, White Wine
2018 Love & Pride, California, White Wine

Normally priced at $530, this exclusive case is now on sale for $325*.

*additional promotions DO NOT apply. limited quantities available.

 
 
 
 
 

 
Fanucchi Road Vineyard
 
Fanucchi-Wood Road Vineyard

This may just be the coolest vineyard we've ever sourced from. At the very least, it contains some of the rarest grapes found in California – Trousseau Gris. This ten-acre parcel tucked into the Russian River Valley is the only planting of this unique varietal in the United States.

You may recognize this grape from our notorious skin-fermented white wine, Skin Flick. Sometimes referred to as "Grey Riesling," Trousseau Gris thrives in the breezy coastal climate of the Russian River Valley AVA.

Peter Fanucchi comes from a long line of grape growers. After his father acquired the Fanucchi-Wood Road Vineyard in 1972, the two traveled to Lucca, Italy to learn the craft of tending to vines from Peter's grandfather. Peter's meticulous attention to detail truly shows in the fruit produced each season. We are honored to source these highly sought after grapes for our wines.

We have news for you – we're cranking things up a notch this year with a release of a 100% skin-fermented Trousseau Gris that is going to blow your minds. Be excited, because this is a wine you are going to want to get your hands on. We'll be bottling it at the end of May, so keep your eyes peeled this summer for the official release.

 

 
Heath
 
Meet Heath, The OG in the Garage.

What Tank Garage Wine are you obsessed with?

Wasted Love is my primer, especially now because it’s starting to get warm. It’s crisp and cold (sip it during shower time) and perfect for selecting vinyl and cooking. 

Love Now More Than Ever is my favorite for late night – no decanting necessary. It’s super welcoming and salacious. Pop the cork and it’s ready to go with soft tannins, low acidity, and rich macerated fruit with a long lingering finish of caramelized cherry and cola.

Favorite varietal?
Ugh! I can’t do it. It’s like asking me to pick my favorite music genre. While I do prefer blends, I often gravitate to Grenache. It’s light-to-medium-bodied. It’s also very food versatile. It’s not a grape that you can over oak, which is my preference. It’s a bit of a chameleon. Depending on its region, it can be so different. 

What's your dream?
Well, it was to make a living touring and playing music. Now, more practical: buy a mid-century modern home in San Diego near our friends, work less, play more music, and travel.

Favorite band?
Again, impossible for me to do. Sorry, but it changes often. In constant rotation, everything from Jazz/Blues, The Ramones to Chris Isaak

Favorite local restaurant?
I’ll give you two:
Sushi Mambo - order the fungus among us
Sam’s Social Club - order the burger

Top 3 songs to listen to right now?
Desperado – The Cactus Blossoms
Rio – Low Cut Connie
Crying’s Just A Thing You Do – JD McPherson

What are you doing when you're not at the Garage?
You’ll find me at my turntable spinning vinyl, chillin' on the patio with the fam or playing music. I have pretty simple needs. 

 

 
 
 
 
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Time Posted: May 8, 2020 at 5:00 AM