BDxSM X Frito Pie

Forget Fine Dining: Frito Pies & Bold Reds are the Perfect Pairing

Listen, sometimes you just need a bag of Fritos, a pile of chili, and an indulgent glass of red wine.  We get it, and we're here to make that experience even better with our take on the classic Frito Pie.

A Texas (or New Mexico) Tale: The History of Frito Pie

Before we dive into the deliciousness, let's talk about the origins of this iconic dish. While the exact story is a bit of a friendly debate, Frito Pie's history is just as fun and unexpected as the dish itself.

One claim points to San Antonio, Texas, in the 1930s, where Daisy Doolin, mother of the Frito company founder, is said to have first enjoyed Fritos topped with chili. Another story places it in Santa Fe, New Mexico, in the 1960s, where Teresa Hernandez at the Woolworth's lunch counter started serving her homemade chili in Fritos bags.

Regardless of its birthplace, Frito Pie quickly gained popularity as a delicious and convenient lowbrow snack, enjoyed at everything from school lunches to sporting events.

Our Take on a Frito Pie

Now, let's elevate this beloved classic! We're going gourmet-in-a-bag with Fritos (or Doritos), to act as a sturdy base for our creation. Think homemade chili with a smoky kick, a pile of melty aged cheddar, a dollop of tangy sour cream, and a sprinkle of fresh cilantro. We're talking serious flavor.

And what better way to wash down all that cheesy, spicy goodness than with a glass of our BDxSM red blend? It's got the bold fruit and spice to stand up to the chili, and a smooth finish to make every bite (and sip) even better.

Why it Works

The saltiness of the Fritos, the rich, meaty chili, and the creamy toppings find their perfect match in the bold fruit flavors and spice notes of a good red blend. BDxSM got enough backbone to not get lost, and its tannins cut through the richness perfectly.

The bottom line: Tank Garage is about unpretentious fun, and so is this pairing. So grab a bag, grab a glass, and dig in!

Frito Pie:

Ingredients:

1 lb ground beef
1 medium onion, diced
4 cloves garlic, minced
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 tablespoon chili powder
2 tablespoon cumin
2 tablespoon smoked paprika
1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
8 snack size bags Fritos
2 cups shredded cheddar cheese or 3-cheese blend
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Optional toppings: Diced avocado, sliced jalapeños, hot sauce

Instructions:

In a large skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic to the pan and cook until softened, about 5 minutes.

Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, or until slightly thickened.

To assemble, spoon the chili into the Frito bags. Top with shredded cheese, sour cream, and fresh cilantro. Add any additional desired toppings like avocado, jalapeños, or hot sauce.

Enjoy with a glass of BDxSM Red Wine!

Tips:

- You can use any type of ground meat you prefer, such as turkey, chicken, or sausage.
- Leftover chili can be stored in the refrigerator for up to 3 days.
- For a vegetarian option, sub the ground meat for Impossible ground beef, veggie crumbles, or use an additional can of beans.
 

Behind the Scenes Of Camera Shy

There's an undeniable thrill in defying expectations, in breaking free from the mold and painting your own masterpiece. This sentiment is the very essence of our latest release, Camera Shy, a bold and rebellious red that bursts with flavor and challenges convention. But the story doesn't end with the wine itself. To truly capture the essence of Camera Shy, we turned to the enigmatic street artist, Ruse BAD, whose vibrant and empowering works resonate perfectly with the wine's spirit.

Ruse BAD's art transcends mere aesthetics. It's a celebration of female strength and individuality, a vibrant tapestry woven with bright colors, striking figures, and empowering messages. Just like Camera Shy's complex blend of flavors, Ruse BAD's artwork layers meaning upon meaning, inviting viewers to delve deeper and discover their own inner "Bad Beauty." Her roots run deep in the Bay Area, and she is now currently working and living in the Northeast. 

How would you describe your art style?

My art style borders on surreal I suppose, with hints of graffiti art embedded within it; with the bold colors and exaggerated eyelashes, I aim to transport the viewer into my world: Bright colors with neon hues as warm as the sun, surrounding a uniquely beautiful woman that radiates her inner strength into the world,  to be viewed by all who are near her.  Powerful words and phrases surround her, like guardian angels reminding her of the countless qualities that she possesses within her.

Ultimately, I love for my work to be viewed as a source of empowerment for all that interact with it. If I can get one person to feel better about THEMSELVES,  then I've done my job.

What inspires you?

My layouts and color schemes are inspired by artists from the past, as well as the 1980s.  I use alot of bright colors, neon and pastel hues.
However, the inspiration for the main portion of my work is inspired by women of all types everyday; The celebrity on the news that just spilled her heart out in her memoir;  the young girl at school that's being bullied for looking a little different; the trans woman paving a way to her truth; the single mother that doesn't love herself like she should....the list goes on! There's beauty and strength all around you. Sometimes it takes a little, or a lot, of soul searching.

What does your process look like?

Backgrounds are one of the most important parts of my artwork,  and usually take the most time creating. The background is a painting of the beauty within the subject of the piece. 

Each one is unique and one of a kind; no 2 pieces are exactly alike (just like real women. )  Each color has its exact place on the canvas.  Once I've completed background colors and blends, I then incorporate visual empowerment (words and phrases) into the piece; again, the layout and positioning is calculated and thought out.  Once I feel like I've created the inner beauty,  I then create the woman that embodies the vision I had at the beginning. 

Eyes are the windows to the soul; however, one must be careful when bearing their soul to others. So the eyelashes, sharp and long, and like knives. A protector of sorts, of the essence within. In some of my pieces, the woman is holding a gun. The gun is not an actual handgun, but it's the POWER the woman holds; her STRENGTH,  her ABILITIES.  Every woman carries a gun. 

What's the concept behind Camera Shy?

Having my artistic roots in graffiti, there's a level of secrecy and elusivness that goes with the territory.  Finding the balance between being a known artist, and remaining anonymous is a battle.  I have my BAD BEAUTIES front and center; collected around the world, when you see my females, you know it's my creation. But my "Ruse Ghost" is always in the background; a reminder, a memory, of where I've been and where a part of me will always remain; hiding in the shadows, always making my mark.

What is your dream?

So many dreams, so little time! Artistically, I'd love to have a solo exhibition in Europe. I'd also love to do a limited edition line of accessories or clothing.  I'd also like to create a line of home goods,  such as linens or drinkware. Personally, I'd love to have an animal sanctuary, where I could also educate people on the importance of a vegan lifestyle,  and how all lives are important.

I'd rescue farm animals of all kinds, and dogs.  I'd love to have a huge pasture full of rescued pugs, chihuahuas, frenchies and Boston terriers. I'd lay in the middle of the field and let them run and jump all over me. Ah, what a life.

 

Order Camera Shy

Hot Fuss X Dumplings

Lunar New Year is upon us, and it's time to ring in the Year of the Dragon with explosive flavor and unforgettable feasts!

This year, we’re cranking up the celebration with a match made in flavor heaven: the fiercely delicious Hot Fuss white wine and mouthwatering dumplings, a symbol of prosperity and good fortune!

We’ve included two delicious dumpling recipes to choose from: Pork and Cabbage Dumplings and a Kale, Egg and Mushroom Dumpling for our veggie lovers.

With its vibrant notes of citrus, pear, and a touch of spice, Hot Fuss is the perfect wine to complement the savory and satisfying flavors of dumplings. It's a flavor fusion so good, it deserves its own fireworks display!

A note from the chef – the recipes below can be easily made with store-bought dumpling/posticker wrappers, but making your own dough can be extreely satisfying (and even more delicious). Choose your own adventure!

Pork and Cabbage Dumplings

MAKES ABOUT 48 DUMPLINGS

Dumpling Dough (or use store-bought dumpling wrappers):

2 ½ cups unbleached all-purpose flour

¾ cup warm tap water

Filling:

1 pound ground pork, preferably Kurobuta pork (or other type that’s not too lean)

2 ½ cups, loosely packed, finely chopped Chinese cabbage

1 stalk green onions, finely chopped

1 teaspoon minced ginger

2 tablespoons soy sauce

¼ teaspoon ground white pepper, optional

1 teaspoon sesame oil

Instructions

For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula  or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.

For the filling: Combine all the filling ingredients in a bowl and mix well.

To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.

Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.

To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.

Kale, Egg and Mushroom Dumplings

MAKES ABOUT 48 DUMPLINGS

Dumpling Dough (or use store-bought dumpling wrappers):

2 ½ cups unbleached all-purpose flour

¾ cup warm tap water

Filling:

2 Tablespoons vegetable oil, divided

2 large eggs, beaten

2 stalks green onions, finely chopped

2 cloves garlic, minced

10 ounces spinach, roughly chopped (fresh is best but frozen is fine if well drained)

1 tablespoon water

1 cup grated garrots

6 edium dried shiitake mushrooms, soaked in warm water to reconstitute, finely diced (about a 1/2 cup)

2 tablespoons soy sauce

kosher salt

1/2 teaspoon sesame oil

Instructions

For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula  or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.

For the filling: Preheat a wok over medium-high heat for about 1 minute. Add 1 tablespoon of the vegetable oil and heat for about 5 seconds, or until it starts to shimmer. Add the eggs, gently scramble them, and cook until the curds are medium hard. You don't want the eggs too soft or rubbery. Remove the wok from the heat, transfer the eggs to a medium bowl, and set aside. Rinse the wok and dry it completely.

Return the wok to the stove and preheat over high heat for 10 seconds. Add the remaining 1 tablespoon of vegetable oil, and immediately add the onions and garglic. Stir vigorously for 30 seconds to allow the aromatics to release into the oil. Add the spinach and water, and stir and toss for about 30 seconds to cook down the greens. Add the ggs, carrot, and mushrooms and stir well to combine. Add the bean thread, stir, and reduce the heat to low. Add soy sauce and stir to combine. If you are not attentive, the bean thread may stick to the wok. Stir continueously and adjust the heat if necessary. Ad salt to taste, if needed. Add the sesame oil. Sitre once again, then remove the wok from the heat and transfer the filling to a medium heatproof bowl to help keep it cool. Set the filling aside.

To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.

Filling the dumplings: Place a dollop of filling, about a teaspoon or so, into the center of a wrapper. Fold the round wrapper in half over the center into a half-moon shape and pinch shut along the edges. The dough should be just sticky enough to seal without using water or egg. Repeat until you have used up all the dough or you run out of filling.

To cook the dumplings: Heat an 8- to 10-inch nonstick skillet over medium-low to medium-high heat (you may have to adjust the heat according to your stove). Add about 3 tablespoons vegetable oil and swirl it around to coat the bottom. Place as many dumplings in the skillet as will fit. Add 1/2 to 3/4 cup water to the pan, depending on the size of the pan. Cover immediately with a lid and do not remove or the steam will escape. Cook until bottoms are crisp and brown but not burned, about 7 to 9 minutes. The sizzling will subside as the water evaporates. Remove the potstickers and serve with Soy-Ginger Dipping Sauce.

Soy-Ginger Dipping Sauce

MAKES ABOUT ½ CUP

⅓ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon chopped cilantro

1 stalk green onion, finely chopped

1-2 cloves garlic, finely chopped

1 teaspoon peeled and minced fresh ginger

1 teaspoon chili sauce, optional

Instructions

To Make The Sauce: Mix all the ingredients in a small bowl. If you have time to let it sit for at least 30 minutes, the flavors will meld together. The longer the mixture rests, the more intense the flavor becomes. Once mixed, the sauce will keep in a sealed container in the refrigerator for up to a week.

Recipes sourced from Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou

Napa Valley Winter Guide

As the vineyards hibernate under a blanket of frost, Napa Valley transforms into a cozy haven, and honestly, it’s a great time for a getaway. Sure, it’s a little bit chillier, but nothing warms the bones quite like some of the best wines in the world!  With lower crowds, and still generally moderate temperatures, we think winter is still an amazing time to savor the beauty of the Napa Valley. Here’s our quintessential guide for your perfect winter long weekend (and some extras for good measure)!

Friday

Arrive and Relax

Head out so you can arrive in Calistoga early on Friday morning. There’s a lot of wonderful places to stay in here, but our faves are Calistoga Motor Lodge, and Dr. Wilkinson’s Resort and Spa. Both spots perfectly blend hip luxury with vintage vibes, and, most importantly, both have the quintessential Calistoga Spa experiences. After dropping your bags at the desk, we recommend heading straight for a spa treatment! Calistoga is famous for its rich volcanic ash mud baths that are meant to relieve joint pain and leave you feeling rejuvenated. Afterwards, take an hour or two to lounge in their heated mineral pools, and then head to House of Better for a bite to eat.

Ready for the coolest part of the Napa Valley?

After your refreshing spa session, you’ll be ready for some exploration…and wine! Stroll or bike (lots of hotels have rentals) down Lincoln Street, on your way to the coolest destination in the Napa Valley (ok, we are biased but…), TANK GARAGE WINERY! Check out some of our fave local shops on the way. Our pals at Field Trip are where it’s at for all things plants and other unique oddities, Mad Mod Shop has rad retro-inspired women’s clothes, West of Poppy is an awesome hip boutique, and The Vintage Treehouse and Rags to Riches are our top picks for all things vintage and antique! That’ll get you all the way to Tank, where our crew will be waiting to taste you through all the cool shit we’re currently offering.

Dinner and a Nightcap

Grab a bottle from us to go, of course, and head to one of our faves for dinner. Feeling like a chill early dinner and love BBQ? Head to Buster’s Barbecue and Bakery right across the street from Tank! Want a fail-proof go-to with killer vegetarian options? Lovina is awesome. Italian Food? Head to Fleetwood. French Creole? Evangeline. Feelin’ fancy? Head to Solbar at Solage!

Looking for a little after-dinner Nightcap? Head to Susie’s for the real local experience. A little divey watering hole where the beer is always cold, but the bar selection is extensive, and they make a mean vodka martini. Picobar won’t disappoint if you love tequila, mezcal, or just want a beautiful artisanal cocktail.

Other Special Mentions for Calistoga Lodging

Indian Springs – upscale, spa services, manicured

Calistoga Wine Way Inn – cozy, quaint, great location

Auberge Solage Resort – luxe, modern, eye candy

Brannan Cottage Inn – stylish, simple, updated Victorian architecture

Saturday

Let’s Move!

Rise and shine! The valley is waiting for you! Let’s get that blood flowing before the wine does. We recommend starting the day with a hike, so you can take in some awesome wine country views. But first, coffee! We love Bella Bakery for a classic cup of coffee, espresso drinks, quiche, pastries, breakfast burritos etc. Sam’s General Store is another good option for that morning pick-me-up.

Head towards Bothe Napa Valley State Park to get a great dose of wine country wellness. The Ritchey Canyon Trail is a moderate and beautiful hike that’s open all-year round and takes about 2 and a half hours to complete. Want something a little more challenging? Check out the Bay Area Ridge Trail. Feelin’ a little lazy and just wanna focus on the wine and food (no judgement from us, that’s for sure)? The Redwood Trail is much easier and should take a little over an hour to complete!

Wine + Adventure

Hopefully you brought some snacks on the hike because it’s time to sneak in another wine tasting. Head over to our pals at Lola Winery! They make beautiful and unique wines with minimal intervention, and their staff is awesome. Other cool spots we’re into: Picayune Cellars for something cozy, Tamber Bey to drink awesome wine while you hang out with horses, and Chateau Montelena if you want to get a great history lesson and taste the classics.

Head down to St. Helena and spend the rest of the day enjoying its picturesque charm. Gott’s Roadside for lunch should fill all those post-hike cravings you’re looking to satisfy. This is the perfect spot for burgers, fries, and other solid comfort foods, plus milkshakes, beer, and lots of delicious drinks! They have good salads too if you’re trying to save up that appetite for dinner.

The Cliff Family crew have incredible wines available, as well as a killer food truck on property! Orin Swift is another super cool place to check out for bold wines and a very cool, non-traditional vibe.

Dinner and a Movie

The food options here are endless depending on what you’re looking for, but for the ideal winter vibe, we suggest checking out Charter Oak. They have simple, farm-to-table shareable plates that are cooked open an epic hearth that is on display for the whole dining room. The atmosphere can’t be beat, and the flavors are fresh as hell, so we recommend at least stopping in for a snack and a drink! On top of that, if you want to bring your own wine, the corkage fee is waived for the first bottle. Then stop over at Cameo Cinema for awesome movie selections in old-school digs. They also do throw-back movies and have special events with directors, film critics and scholars if you’re into that sorta thing.

Other Eats in St. Helena that we Love:

Cook St. Helena – elegant, cozy, homemade pasta

Himalayan Sherpa Kitchen – casual, big ethnic flavors, vegan options

Tra Vigne – family friendly, pizza, comfort foods

Goose & Gander – rustic, basement bar, inventive cocktails

Press – if you’re looking for a Michelin-Starred experience to remember

Sunday

Napa-Bound

Let’s make our way down to the town of Napa today. Looking to start the day with another hike? Check out Rector Dam Hike, Westwood Hills Park, or The Skyline Trail. Then go to Naysayer Coffee for the best coffee in town: this is a local family-operated shop with incredibly fresh, beautiful beans, and impeccably crafted espresso drinks. You’ll be ready for some nosh after that, and we suggest Winston’s for some of the best breakfast/brunch food you’ll probably ever eat. La Cheve and Petit Soleil are also excellent backups for a mid-morning fuel-up.

More Wine…duh

You gotta go visit our pals at Gamling & McDuck right in Downtown Napa. They focus primarily on Chenin Blanc and Cab Franc, blending Loire and Napa Valley vibes into stunningly beautiful expressions of their chosen varieties. Plus, they’re cool as hell. Right across the street from them, check out Benevolent Neglect: hand-crafted and minimal intervention wines with a wide range of varieties. Their tasting room is funky/chic, decked out with record player, and option to BYO vinyl, plus there's already a great collection available to choose from!

Speaking of which…let’s do some shopping? You might want to check out Folklore before you hit up Benevolent Neglect for their great vinyl selection. They’ve also got snacks and a full bar if you’re feeling spicy and have got a DD for the day. Napa Bookmine is where it’s at for new and used books. Jeffries General has cool and eclectic gifts and food items. Then head over to the Napa Oxbow Market for a ton of other cool shops and food options! If you’re hungry, we recommend grabbing a bite at Loveski Deli, or stopping at Hog Island for some oysters. Both are in the Oxbow.

Wrap up the Day in Style

Hop back in the car and head 10 minutes up the Silverado Trail to our sister winery, James Cole. James Cole shares the same ownership and winemaking team as Tank and presents a completely different style: crafting luxurious and premium Cabernet Sauvignon and Bordeaux Blends on a gorgeous, romantically hip Estate Vineyard! These wines are a stunning representation of what the Napa Valley has to offer, and the perfect idyllic setting to close out your wine-tasting adventures!

Before you go back to reality, you’re gonna need one last Wine Country feast! If you’re ready to splurge a little, you can’t go wrong with a favorite Napa main-stay, Bistro Don Giovanni. If you’re willing to head a hop, skip and jump away to Yountville, we also love Bistro Jeanty (make sure to get the tomato soup), and Ciccio for killer Italian fare. Trying to keep it cheap? No prob. We love Mother's Tacos, Kitchen Door, and Yak & Yeti.

Other Cool Places to Drink Wine in Napa:

Brown Estate – black-owned, refined, bold flavors

Brendel – unpretentious, fun, organic

St. Clair Brown – beautiful garden, very small production, nuanced flavors

Cadet – bar vibes, cool urban feel, huge selection

Bay Grape Napa – shopping, unique local options, informative staff

Crushed Hearts with Easy Coconut Chicken and Sticky Rice

Our funky and bright carbonic white, Crushed Hearts is the perfect wine to cure the January blues, and even better when it's paired with Thai flavors. This easy dish can be made in one pot, and all the ingredients are hella cheap. We think it's ideal for a winter weeknight dinner that's cozy and comforting, with that fruit-forward carbonic kick that perfectly compliments the herbs and rich coconut.

Ingredients

1½ pounds boneless, skinless chicken thighs
¼ cup neutral oil, such as safflower or canola (Olive oil works fine though!)
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
1 ½cups short-grain white rice (sushi rice works well)
1 ¾cups chicken broth
1(13.5-ounce) can coconut milk
1 yellow bell pepper seeded and chopped
½ cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ cup)
2 tablespoons coarsely chopped cilantro
Sriracha, for serving

Step 1

Heat oven to 375 degrees. Rub oil on chicken thighs and season with salt and pepper.

Step 2

Heat oil in large pot, or dutch oven, and begin frying chicken thighs until there is no longer any pink. This should take about 5 minutes. Transfer chicken to a plate.

Step 3

Add a little more oil to the same pot and add garlic and ginger, stirring for about 30 seconds, or until fragrant. Add rice to pot, and stir to coat with oil, garlic and ginger. Add the chicken broth, coconut milk, bell pepper, cashews, scallions and salt and stir to bring up any brown pieces from the bottom. Place the pieces of chicken on top, and then bring pot to a boil on high.

Step 4

Cover pot and place in the oven for 20-25 minutes until rice is tender and chicken completely cooked. Take out, sprinkle cilantro all over, and serve! Add sriracha or hot sauce of your choosing. Enjoy!

 

Get Crushed Hearts

 

Try Acapulco Swim Club With Gumbo!

As the days shorten and the air turns crisp, our bodies crave the kind of hearty fuel that'll keep us stoked for winter's adventures. And what better way to stoke those flames than with a pot of Gumbo, a culinary masterpiece as bold and flavorful as our wines.

This Gumbo recipe, paired with the luscious, citrus notes of Acapulco Swim Club Skin-Contact White Wine, will take your taste buds on a wild ride they'll never forget. The earthy depths of the Gumbo, infused with the Cajun trinity of onion, celery, and green bell pepper, dance harmoniously with the vibrant acidity of the wine, creating an experience that's both comforting and electrifying.

The beauty of Gumbo lies in its versatility. This recipe is just a starting point – feel free to throw in your favorite ingredients and crank up the spice level if you're feeling adventurous. No matter how you customize it, the Acapulco Swim Club Skin-Contact White Wine will complement every nuance of flavor, ensuring a culinary adventure that's as unpredictable and exciting as our winemaking process.

So, gather your crew, uncork a bottle of Acapulco Swim Club, and let the enticing aromas of Gumbo fill your kitchen. 

A few tips:

1. Make your own chicken or turkey stock with leftovers from holiday gatherings. Roast the bones until brown, and simmer with water, bay leaf, onion, carrot and celery for several hours until you achieve a rich, flavorful broth.

2. You can save yourself from hours stirring in front of a burner by cooking your roux in the oven while you chop your vegetables. Combine your fat and flour and place in a cast-iron pan in an oven set to 350 degrees for about 2 hours, stirring occasionally until you achieve a rich, chocolaty brown color. Roux can also be made ahead of time and stored for up to a month in the fridge. Lastly, roux can be made with any fat (oil, clarified butter, animal fats), but we love saving our pan drippings from bacon to use for our roux. Never made a roux before? Here's a great how-to guide.

3. Gumbo tastes even better in the days after you make it, as the flavors continue to meld together. Make yourself a big 'ol pot when you have family coming to town, and you'll keep everyone well fed for days.

Ingredients:

Oil, clarified butter, or bacon fat
2 cups Onion, small dice
1 cup Celery, small dice
1 cup Green Bell Pepper, small dice
1 Head Garlic, minced
1/4 cup Cajun/Creole Seasoning (We love Tony Cachere's, but you can also make your own with: garlic powder, onion powder, black pepper, white pepper, smoked paprika, thyme, oregano, cayenn and salt)
2 cups Dark Roux (see tips above)
1 Gallon Turkey or Chicken Stock
1 lb Andouille Sausage, sliced into half moons
1 lb cooked Turkey or Chicken, shredded (perfect for using up leftovers from your holiday dinner!)
Bay leaf

A note about customizing this recipe: Feel free to use whatever meat (including seafood) in place of the chicken. You can also add vegetables like Okra and increase the seasoning/spice level to your taste. File Gumbo can be added at the table for added flavor. 

Step 1

In a large pot, heat a small amout oil and add diced onion, celery and bell pepper to the pan. Sweat until onions become translucent and add about 1/4" cup of cajun seasoning and continue cooking on low until the aromatic vegetables are completely soft. 

Step 2

In a large stock pot, add 2 cups of Dark Roux to the stock and whisk to fully combine. Add cooked aromatic vegetables and bring to a simmer, stirring occasionally to ensure there are no lumps. Add a bay leaf to the pot and Simmer on medium for about an hour.

Step 3

Add meat and simmer for an additional 30 minutes, or until your gumbo reaches your desired consistency. Season with cajun seasoning blend to taste. The soup should be thick enough to coat the back of a spoon, but can be thinned out with a bit of stock if you prefer a brothier version.

Step 4

Serve with steamed rice, a side of cornbread and a hefty pour of Acapulco Swim Club Skin-Contact White Wine.

 

Order Acapulco Swim Club

Now in Stereo

Tank Garage Winery's Boombox Wine Gift Box: The Coolest Wine Gift of 2023

You know what's cooler than a wine gift this holiday season? A wine gift that comes in a boombox! That's right, Tank Garage Winery is now offering its delicious wines in a limited-edition boombox gift box that is sure to turn heads.

Like all good things, the boombox was born out of the 1970s. It quickly became a symbol of hip-hop culture and the rebellious spirit of the youth. Over time, boomboxes became more and more sophisticated, with features like equalizers, dual cassette decks, and tricked-out sound meters.

Our boombox gift box is modeled after the legendary Panasonic RX-5500, one of the most iconic boomboxes of the early 1980s. It features all of the classic elements, including a tape deck, speakers, and knobs. But the best part is, it's filled with delicious Tank Garage wines!

We offer a variety of curated gift options, so you can find the perfect one for your friends, family, or colleagues. Whether they're fans of red, white, or rosé, we have something for everyone.

Special Offer: $1 shipping on Boombox Gift Boxes with code: DOLLARGIFT at checkout through 11/24.

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Final Harvest Round-Up

What a wild year! With 2023's long, cool spring, we picked our fruit 15 days later than last year on average, but when it came, it was magnificent. In total, this year we processed 124 tons of grapes across 9 different counties, and we snagged 22 different varietals until harvest officially came to a close on October 26th. Our cellar team is already working away at the cool shit that we're going to have coming out this coming year so keep your eyes peeled for all the new juice!

October 20th: Siletto Vineyard-Bound

The time finally arrived for us to travel down the coast towards Siletto Vineyard in Tres Pinos in San Benito County. Here we hauled 1.6 tons of Barbera and 2 tons of Négrette. Barbera is one of our favorites and will go into some more of our Cal-Ital hits like Checkered Past and Tutto Passa. The Négrette will be used to smooth out and perfect some of our other unique red blends this year!

October 21st: Headed back up North

One day later, we hopped skipped and jumped about 4 hours north for some cool, cool Cabernet Sauvignon from Vine View Ranch Vineyard in the Yorkville Highlands of Mendocino County. This will likely go into one of our sexy, deep, big, bold, Bordeaux-style wines, like this season’s Talk Dirty to Me.

October 26th: Our Final Haul!

On a bright sunny Thursday, our assistant winemaker, Matteo, made the journey to and back from Paso Robles with a truckload of Cabernet Sauvignon, and Petite Sirah from the Willow Creek AVA. This is a cool-weather climate compared with most AVAs in the Paso Robles region, bringing out nuanced and refined qualities in it’s fruit. We can’t wait to see what kind of rad stuff our team will play around with here.

2023 Harvest Update

It's harvest time, y'all! And the Tank Garage Winery cellar is buzzing with activity. We've been putting on some serious miles this year, traveling all over California from San Luis Obispo to Mendocino to the Sierra Foothills to pick the freshest grapes for our wines.

August 18: The Journey Begins

Our first taste of white wine grapes came from Solano County's sustainably-farmed McCormack Ranch Vineyard. We love the aromatic Gewerztraminer these vines produce, chock full of bright acidity and bursting with flavor. Will it be turned into our next pét-nat? You'll have to wait and see!

August 21: Our first red fruit!

Our first red fruit of the season wa in the Sierra Foothills at Sierra de Montserrat Vineyard, where we picked the first grapes of the season a beautiful batch of Mourvèdre. This grape variety is our winemaker's personal favorite, and it's always a big part of our Rosé program. The fruit was stunning, and we were filled with anticipation for the wines to come.

August 23: Rosé in the Making

Just two days later, we were back in the Sierra Foothills at Clos du Loc Vineyard, picking Grenache and Counoise. These grapes, perfectly suited for rosé wines, hinted at the diverse range of varieties we'll be making wines from this season. At this point, all of the rosé fruit has been harvested, and we're excited to see its transformation as it moves through the fermentation process.

August 29: Albariño is here!

Our next taste of white wine grapes came a week later from Solano County's McCormack Ranch Vineyard, where we sourced our Gewurztraminer earlier this season. This location sits on the banks of the Sacramento River Delta near the quaint town of Rio Vista. Sustainably farmed, these Albariño grapes are known for their high acidity and aromatic profile, promising a crisp and refreshing wine. 

October 2: A Long Awaited Arrival

September was a quiet month in our cellar as we patiently waited for our next grapes to roll in. The 2023 vintage had a cooler start to the season, so many of our vineyards were 2-3 weeks behind last year's Harvest schedule. As October rolled in, we were thrilled to welcome Grüner Veltliner from Santa Maria Valley. Known for its versatility and unique flavor profile, the wait for these grapes was indeed long. But as the saying goes, good things come to those who wait.

October 4: Foot-Stomping A Rare Find

Next on our journey was the Trousseau Gris from the legendary Fannuchi-Wood Road Vineyard in Russian River Valley. This rare Italian variety is the only planting of Trousseau Gris in the entire US! Known for their delicate and intricate flavors, we keep coming back to this vineyard year after year. We love Trousseau Gris for our Orange wines, and, naturally, decided to have a foot-stompin' dance party in the cellar to crush the fruit in style.

October 11: A Napa Valley Debut

Our journey took us to Napa Valley for the first time this season, where we picked Syrah from Frediani Vineyard in Calistoga. We've been working with the 5th generation farmer, Jim Frediani, for as long as Tank has existed, and for good reason. Home to some of the oldest vines in California, this vineyard is known for its scorching hot days and cool nights, resulting in grapes we go gaga over. We foot-stomped these beautiful bunches to delicately crush the fruit without releasing the seed tannins, leading to an intensely smooth wine perfect for our bold red blends.

October 12: Picking Up the Pace

The harvest season picked up the pace with the arrival of Petite Sirah from Vine View Ranch in Mendocino. Known for its robust, spicy characteristics and a bold tannin structure, we love blending this variety with Zinfandel and Cabernet to produce wines you'll obsess over, like I Love You But I've Chosen Disco.

October 13: Down The Golden State Coast

The next stop in our journey brought us to Los Alamos with the Reisling from Kick On Ranch. Known for their high acidity and aromatic intensity, these grapes highlight the breezy terroir of the SLO Coast.

More to come...

We ain't done yet! Stay tuned next month to hear all about the last few weeks of Harvest – it's going to be an exciting time.

Behind our Latest Tank Cares Project: The Roots Fund

When we finally solidified our collaboration with the Blundstone Team (a partner we’d been dreamin’ of coordinating with for a very long time), we were determined to conjure up a Tank Cares project that was going to give back in a big way. With Blundstones being the prominent footwear choice for winemakers, we were both entrenched in the wine industry in big ways and thought that a great way to pay it forward was giving to an organization that can enrich and diversify the industry that we love. That’s why we want you to know more about our most recent partner on It Was All a Dream, The Roots Fund. $2 from every sale of It Was All a Dream goes directly to this organization! Read all about them below.

The world of wine is steeped in culture and tradition, but there’s no doubt that it is nowhere near as inclusive and diverse as it should be. Tank exists to shake things up in the wine world; break the mould of the same old stories that have been told for centuries, and everyone deserves a seat at the table for the ride. We are inspired and proud to support The Roots Fund: an organization that has emerged to bring about positive change. The Roots Fund is not just about wine; it's about nurturing the growth of diversity, equity, and inclusivity within the industry.

Established in 2020, the organization is the brainchild of passionate wine professionals, Ikimi Dubose-Woodson, Carlton McCoy Jr. and Tahiira Habibi, who recognized the need for change within the industry. Their mission is to provide opportunities, resources, and support to underrepresented individuals in wine, from vineyard to cellar, and from tasting room to boardroom.

Their Key Initiatives and objectives of The Roots Fund, provide incredible support for the BIPOC community. Providing scholarships and education allows aspiring wine professionals from marginalized communities to receive funding for wine courses, certifications, and programs that lead to careers in viticulture, winemaking and wine business careers. They open the door to mentorship and networking opportunities, facilitating mentorship programs, and connecting industry leaders with their scholars: bridging the gap for individuals who may otherwise not have access to these openings. The Organization does excellent work breaking down financial barriers that can often hinder diversity in the industry by offering financial assistance where needed. 

Advocacy is so important, and The Roots Fund is a pioneering changemaker in advocating for marginalized communities in the world of wine, working to change the narrative around who belongs in the industry. Since its inception, The Roots Fund has made significant strides in promoting diversity and inclusivity. Their scholarship recipients have gone on to become winemakers, viticulturists, sommeliers, and educators, enriching the industry with their unique perspectives and talents.

We are super proud to collaborate with a change-making organization like them, and we need you to spread the word! Anyone passionate about fostering an environment in wine that is inclusive of all races, and cultures can get involved. You can donate directly here. And, of course, you can buy this incredible wine, which is not only an incredibly juicy, bold and delicious Shiraz, but has a collector’s item bottle with stunning artwork from our long-time collaborator Dwight White II.

Be a changemaker, and remember: never dream alone.

BUY IT WAS ALL A DREAM

 

DONATE TO THE ROOTS FUND