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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