In life, there are certain pairings that, after finding each other, become inseparable. Such as; peanut butter and jelly, Cheech and Chong, macaroni and cheese, Kanye and Kanye, to name a few. According to the experts (us), you haven't lived until you have tried the pairing you didn't know you needed: sparkling wine and french fries.
Merriam-Webster dictionary first recognized the term “fast food” in 1951. Following World War I, automobiles became popular and more affordable. At that time, restaurants introduced the drive-in.
Fun fact: The first Happy Meal was served in June of 1979.
It's National Fast Food Day so we are celebrating with, arguably, the best french fries on the planet. The salt and crunch from McDonald's fries are the perfect balance to the zesty acidity and small bubbles from Pleasure Trip. If you want to try this pairing, you better get your hands on Pleasure Trip before it's gone for good! 🤩
With a history dating back to 1870 in Tasmania, Australia, Blundstone has long been the footwear of choice for everyone from war soldiers, expeditionists, factory workers, farmers, artists, chefs, and even winemakers.
Our winemaker, Bertus, has been wearing Blundstones for 10 years now so we're stoked to announce that we got him featured!
"I got my first pair in 2011 when I was here for harvest. I'm a fan, yeah a Blundstone believer."
In 1968, Blundstone introduced the 500 series (colloquially known as "Blunnies") which were laceless, elastic-sided, ankle-length boots. Made from durable weatherproofed leather, with a cushioned midsole, and slip-proof outsole, Blunnies were ideal work boots for the heat, sun, mud, dust, river crossings, and other hazards encountered in the Australian outback.
To celebrate Bertus' feature, we created a special offer:
Fall is here and we're ready for all things cozy. This curried butternut squash and lamb stew warms the soul and is a knockout pairing for our latest mixed blacks red wine, MDNA.
To help you stock up on this irresistable red, use code FALLRECIPE at checkout to score $25 off your next 4+ bottle order. Offer expires 10/31
• 1 Tbs ground cumin
• 1 Tbs ground cardamom
• 1 Tbs ground coriander
• 1 Tbs teaspoon turmeric
• 1 Tbs cinnamon
• 2 tsp freshly ground black pepper, plus more to taste
• 1 tsp of cayenne pepper
• 1 Tbs salt, plus more to taste
• 1 lb lamb stewing meat, trimmed and cut into 1-inch cubes
• 1 small onion, peeled and thinly sliced
• 2 Tbs tomato paste
• 1/2 head garlic, peeled and minced
• 3 cups chicken broth (low-or-no-sodium)
• 1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
• 1 19-ounce can chickpeas, drained and rinsed
• 1 tablespoon chopped fresh cilantro
• Toasted Pepitas
• Lime juice as needed
Combine the spices and salt in a bowl. In a separate bowl, add approximately 1/3 of the spice mixture along with the lamb and toss to coat well. Meanwhile, heat approximately 2-3 tsp of olive oil in a dutch oven or large cast-iron pot. Add lamb a few pieces at a time – if the meat is overcrowded, it will not brown properly. Turn the pieces until lamb is browned on all sides, which should take about a few minutes per batch. Add a teaspoon of oil as needed between batches.
Once all the meat has been browned, set lamb aside and drain any remaining oil from the pan. Add two teaspoons of oil over medium heat and combine with the remaining spice mixture, stirring constantly. Once the spices become fragrant, add onion to the pot and cook on medium-low heat for 3-5 minutes, or until the onions are translucent and soft. Stir in the garlic and cook for 15 seconds. Add tomatoes paste and cook, stirring constantly until the paste turns a dark rust color. Add the lamb and chicken broth and bring to a boil momentarily before reducing to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for another ten minutes, or until the stew is a thick consistency and the squash is tender.
Season with salt, pepper and lime juice to taste and garnish with freshly chopped cilantro and toasted pepitas. This dish is wonderful with basmati rice, cous-cous or grilled naan bread.
Pair with 2018 MDNA, Mixed Blacks Red Wine, Dry Creek Valley
To help you stock up on this irresistable red, use code FALLRECIPE at checkout to score $25 off your next 4+ bottle order. Offer expires 10/31
We're STOKED to release this brand new collab with our friends over at Wild Tribute!
To honor our national parks and public lands, a portion of each shirt sold will be donated to protect and preserve these wild and historic places. With your support, "4 the Parks" donations have eclipsed $1,000,000.
To celebrate, we put together a list of the 5 most underrated National Parks to visit this autumn so you can sport the new gear!
Fall is the BEST time to plan a US National Park vacation. Why? Fewer crowds, perfect temperatures, stunning fall colors, and abundant wildlife!
⬇ ⬇ ⬇
1. Dry Tortugas National Park
The best time to visit the Dry Tortugas is during the dry season: November through April. These seven, small islands (only 70 miles and a three-hour boat ride from Key West, Florida) are home to another one of our least-visited national parks, welcoming fewer than 80,000 visitors per year. Dry Tortugas is perfect for snorkeling. The coral reefs and seagrass beds are still prime habitats for marine life so expect to encounter corals, manatees, turtles (Tortugas), and brilliantly colored fish. Or kayak, fish, sunbathe, camp, or dive and boat along these rad islands!
2. Canyonlands National Park
If hiking is your thing, check out Canyonlands National Park. Quite possibly the most underrated park in Utah, Canyonlands boasts beautiful weather and endless trails for hiking in the Fall. Canyonlands is only 30 minutes from the rustic town of Moab. If it's warm enough, venture to Mill Creek Swimming Hole. You won't be disappointed!
3. Wrangell-St. Elias National Park
Most folks visit Alaska during the summer but fall is where it's at! Check out some of the state's awesome foliage, peaks upon peaks, and glaciers after glaciers as you drive out towards America's largest national park (equaling six Yellowstones), Wrangell-St.Elias. Partake in glacier hiking and ice climbing or even the drive through the park alone, will make the entire trip to Alaska.
4. Death Valley National Park
The hottest, driest and lowest national park, Death Valley is infamous for its blistering summer heat. For that reason, the best time of year to visit is what's considered the offseason in most other parks. October is when the skies clear and camping season begins in the park and there is nothing like a night in the desert under the stars.
5. Great Smoky Mountains National Park
The fall colors at Great Smoky Mountains National Park are incredible, as the red maples, yellow birch, and flowering dogwoods begin to change hues. Take in the views from Clingmans Dome, the highest point in Tennessee.
We start by marinating chicken drumsticks in a spiced honey glaze and slow smoke the meat over charcoal and green applewood. The result? A seriously hedonistic pairing – smokey, a little spicy and dripping with juicy goodness. #foodporn anyone?
• 1/2 Cup Green Onion, thinly sliced
• 2 Tbs Garlic, coursely chopped
• 1 Cup Cilantro, chopped
• 1/2 Jalepeño, deseeded and minced
• Juice from two limes
• 1/2 Cup Honey
• 1 Tbs Creole Spice (we used Tony Cachere's)
• 1 Tbs Ground Peppercorns (we used a mix of black, white, green and pink peppercorns)
• 1 Tbs Salt (course ground/Kosher. If using table salt, reduce to 1 tsp)
• 2 Tbs Olive Oil
• 16 Chicken Drumsticks
• Green Applewood, cut into 6" pieces
• Charcoal & Charcoal Grill
Combine green onion, garlic, jalepeño, cilantro, lime juice, olive oil and spices to a bowl and mix to combine.
Place chicken into a glass baking tray or bag and pour marinade over meat. Cover and refrigerate for 2-3 hours.
Prepare for grilling by preheating your charcoal about 45 minutes before removing the chicken from the marinade. Once the charcoal is ready for cooking, move coals to one half of the grill (see photo for reference) and place the chicken opposite of the coals. The drumsticks should be touching, but not stacked on top of each other. Pour any remaining marinade over the chicken and cover with the vent holes approximately 1/4 of the way open.
|4||After about ten minutes of cooking, add green applewood pieces to the top of the coals. Turn chicken drumsticks and cover again. Check chicken every ten minutes until internal temperature reaches 165º. Serve & enjoy!|
Pair with 2019 Paso Kink, Red Wine, Paso Robles
Sushi Monkey Napa x Backseats and Beautiful Mistakes by Tank Winery 🍣
Man oh man are we proud of our homie, Max Ackerman. He worked the 2020 harvest with us, and this year he’s headlining as the executive chef of Napa’s first Tiki Bar, Wilfreds Lounge, opening soon on First Street! 🤩 The family-run Tiki Lounge is adding the final touches to an out-of-this-world Hawaiian menu and endless cocktails.
He also runs Sushi Monkey Napa, offering drop-off platters, an all-you-can-eat sushi bar, on-site events, pop-ups, and more!!
"I started this company to bring some fun and creative recipes to traditional sushi. I have been a chef for more than 15 years; after attending Le Cordon Bleu, Pasadena I lived and worked in Los Angeles, San Diego, and Paso Robles. I am well versed in the kitchen and have risen the ranks from prep cook to line cook, Sous Chef, and Chef de Cuisine."
Max's formal training, expertise in traditional Japanese cuisine, and passion for working with thoughtfully sourced ingredients have led to Max's success with Sushi Monkey.
"The name Sushi Monkey is a culmination of many things. My mother's nickname for me has always been 'monkey' and I like to have fun with recipes and bring in creative ideas to traditional techniques. As I like to say 'Sushi Monkey doesn't take himself too seriously, has fun and playful combinations, but can still show up to a black-tie event.'"
Max picked up a bottle of Backseats and Beautiful Mistakes a few weeks ago and this is the pairing he blessed us with: lightly cured and smoked Ora King salmon nigiri with Makrut lime salt and wasabi roe...The acidity from the wine loooooves the fattiness from the salmon while the bright citrus notes of the wine pair beautifully with the smokiness of the cured fish. How ya doin' boss? 🤤 He also created a masterfully lined platter with what seemed like neverending fresh stone crab and asparagus rolls. 🦀
Are you drooling yet?
967 First St.
These burgers feature a spicy miso glaze full of umami goodness and are topped with crunchy carrot and cucumber slaw and a zangy ginger avocado spread. Get ready, because you're about to take your taste buds to a whole new dimension.
For the Portobello Burgers:
• 2 large portobello mushrooms
• 1 Tbs Miso ( any color)
• 1 Tbs toasted sesame oil
• 1 Tbs hot sauce
• pinch of salt and pepper
• 2 Pretzel buns, toasted
• Pickled ginger (optional)
For the carrot & cucumber slaw:
• 2 small cucumbers, cut length-wise into ribbons using a mandolin or vegetable peeler
• 1 1/2 c carrots, julienned
• 1 scallion, sliced at diagonal
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tsp rice vinegar
• 1 tsp toasted sesame seeds
For the Avocado Spread:
• 1 extra large avocado, cubed
• 1 teaspoon finely chopped ginger ( or use ginger paste)
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon salt and pepper
• pinch chili flakes and sesame seeds
Preheat the grill. Using a fork or mini whisk, mix the miso, hot sauce, sesame oil and pinch of salt & pepper together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.
Using a vegetable peeler or mandolin, cut the cucumber into long thin ribbons or slice into thin disks. Place them in a medium bowl along with the julienned carrots and scallions. Add the remaining dressing ingredients and gently toss to combine.
Make the avocado spread by placing the ingredients in a small bowl, mashing, and stirring a bit until creamy and combined. Sprinkle with sesame and chili flakes.
|4||Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.|
SERVE: Spread buns with a generous amount of the avocado spread and place the portobello mushroom gills side up. Mound with the cucumber & carrot slaw and garnish with pickled ginger (optional). Use the remaining avocado spread on the top bun and voila! Dinner is served. 🧑🍳
Pair with 2020 Pleasure Trip, Pét-Nat Sparkling Wine, Sierra Foothills.
“SF is where it started. It’s home. This one's for Keith. He always wanted HUF back in the city. Now we’re making it happen for him.”
Keith Hufnagel opened his first HUF shop on an offbeat block in SF’s Tenderloin district in '02. The shop brought together the most iconic skate, streetwear, and sneaker brands under one roof. HUF gave way to a new era of sneakerheads, artists, and skaters as the brand continued to gain notoriety beyond the Bay Area. In '11, HUF peaced out of San Francisco and moved to LA. Now, our homies at HUF Worldwide have returned home to San Francisco with a new storefront after being away from the city for 10 years. With Keith's tragic passing last year, HUF's return to the city where it all began feels overwhelmingly meaningful.
We feel really grateful to show love and support by doing what we do best for our friends in their special homecoming. Ahem... You know we brought out that special HUF green wax for a coveted few cases of '15 Napa Valley Cabernet Sauvignon with opulent, soaring flavors of blackberry, raspberry, and leather.
HUF SF opened to the public on August 7th.
We luckily attended the friends and family store preview and party the night before where we were invited for an exclusive tour of the store, an opportunity to buy limited merch while DJ Shortkut spun. City Station, an outdoor food truck park and events space in the Mission also offered up bomb food and drinks. A Tank fan favorite was Vegan Mob, featuring vegan traditional family soul food recipes and barbecue fusion. Just to make you salivate, we ordered the 'Da Davisadero aka Nacho Cheesesteak with plant-based brisket, grilled onions, colorful bell peppers, guacamole melted nacho cheese, topped with 'slaw on a soft roll. 🤤 We finished the night with an after-party at the Chapel, featuring DJ King Most, from 10 p.m. 'til whenever.
Visit our homies @
968 Valencia St, San Francisco, CA 94110
If you can't tell by our fancy vintner parlance, this one variety from this one vineyard is some of the most highly-coveted, legendary shit in winemaking. It's like viticultural vibranium.
Trousseau Gris itself is a mutant. A white, meaty variant of Trousseau Noir that made its way stateside from France to California where it thrives in hot, dry conditions. Though once prevalent throughout the golden state, plantings sharply declined in the 1980s, and today, only one 10-acre block persists. Can you guess where?
Just off of the old Wood Road in the Russian River Valley town of Fulton is the Fanucchi-Wood Road Vineyard. Planted in 1981 by Peter Fanucchi and his father Arcangelo, this vineyard is home to old-vine Zinfandel and the last Trousseau Gris left in the United States. But it's well-tended to. Planted in sandy loam soil and organically farmed, these precious vines exist not only because they are important to the world of viticulture, but because they are essential to the Fanucchi legacy.
Peter's role as a grape grower started in childhood, working alongside his father Arcangelo who had long dreamt of farming grapes and had purchased an old Italian field blend vineyard in the early 1970s. After discovering some existing plantings of Trousseau Gris thriving in their vineyard, they together decided to plant a small block in 1981. But just three years later, before a single harvest, Arcangelo suddenly and tragically passed, leaving a 21-year-old Peter to carry on their shared legacy.
We were fortunate to have access to this fruit in 2019 for our Run Baby Run wine but had been warned that grape yields for 2020 were very limited. When talking about Trousseau Gris, we'll take whatever we can get, and thankfully Peter trusts us with his fruit. Our small pick happened under the moonlight on August 17th and Peter spent the night educating and entertaining us about his life and experience as a grape grower. The pick went quickly, but we hung out for hours, and our entire allotment fit in the bed of a pick-up truck.
Once back at the winemaking facility, our Trousseau Gris was foot-stomped whole-cluster before moving to our cocciopesto cask for 10 days. During this time of skin fermentation, the juice extracts color, aromas, and texture, creating an "orange wine" that in this case is about as orange in hue as it gets. We've been fucking around with these cocciopesto vessels for a few years. The terracotta-like material is porous and oxygenates the wine without imparting any specific characteristics. It's so cool. Due to the small size of our lot, we ran the fruit through a manual basket press and then aged it in 60% in natural French oak and the rest in stainless steel. If this process sounds more complex and intensive than most wines, it's because we're willing to do anything necessary to fulfill the rightful destiny of this Trousseau Gris.
So let's get explicit.
The color on this thing is fucking gorgeous falling somewhere on the spectrum between orange soda and blood orange. Exotic aromas of orange rind, grapefruit, and Rosewater ooze out of the glass. On the palate, we pick up these delicious flavors of blood orange, cranberry, tea leaves, and lychee with this perfect acidity that leaves your mouth watering.
An ode to keeping it explicit and rare (shout out to Tipper Gore),
Explicit Content is available on Friday, July 30th at 10 AM PT.
We only squeezed out 28 cases of this and it will go fast so don't f*** around.
We built Tank as a bastion for dreamers and those looking to defy conventions. A winery that celebrates misfits, bootleggers, and daredevils. This summer, tune in as we celebrate the fellow dreamers of our world with our guest blog series.
Tell us a little bit about yourself. Who are you?
I’m a San Francisco native who escaped to New York for a decade and is slowly dipping her toe back into California by way of Los Angeles.
Last year I launched a website called The Regular –– a culinary source for the bon vivant. On the site, you can find interviews about food with an eclectic lineup of people in every industry, city restaurant guides written by professional chefs, kitchenwares to shop and essays from writers that I love. When I’m not heads-down on the website, I consult for other digital brands. (And when I’m not working, I’m usually planning my next meal.)
What’s your favorite Tank wine right now and why?
The Self-Love red wine is incredibly drinkable with any meal. It has lovely cherry and peppery notes without drowning out the flavors of whatever dinner you’re devouring. If you’re looking for a versatile bottle –– maybe if you’re bringing something to a friend’s house and you don’t know what they’re making –– this bottle will not only pair well but will please all types of pallets. Not only that, you help raise money for the National Alliance of Mental Illness and Health with every bottle you purchase.
What's your dream?
I like to live vicariously through the general ethos of The Regular –– where it seems everyone lives in Paris, shops at local markets, eats fresh pasta every night, summers on the Amalfi coast and listens to 60s crooners on the radio. One day I’ll make this daydream my reality.
If you could see anyone in concert right now, who would it be?
I don’t think this is a current option, but I love listening to the live recordings of The Rat Pack in Las Vegas. They just seem to be having so much fun on stage –– and I love the idea of those old-timey performances where you get a proper dinner and a show. I always wonder why that setup went out of style.
What’s your favorite spot in California?
I grew up on Russian Hill in San Francisco, so I’m biased. One of my favorite spots in the city is the Ferry Building –– I love an oyster from Hog Island, the to-go station for spring rolls at Out the Door and a long lunch at Boulettes Larder overlooking The Bay.
Favorite type of food to pair with wine?
My favorite wine activity (wine-tivity?) is probably cooking –– stick me in a kitchen with friends, a bottle of wine, a playlist and a charcuterie plate and I’m a happy camper –– so I think I’d have to say my favorite food to pair with wine would probably be small bites that I can pick at –– dolmas, prosciutto, Marcona almonds, Raincoast crackers, Majestic hummus, Castelvetrano olives ... I love a Mediterranean spread.
Dream dinner or wine tasting guest?
Probably Fran Lebowitz or Roxane Gay … a sassy say-what-you-mean type of woman is who I aspire to be and always who I’m drawn to. Elaine Stritch also would have been a wonderful dinner party guest in her day.
Preferred wine type (red, white or rose or all)? Elaborate!
I don’t discriminate, but if I had to choose … I love a big red with dinner and would choose a brut rose or a pet nat during the day.
Create a pairing for one of our wines (food, music, movie, etc.)
Somewhere Out On That Horizon –– with Sam Cooke on the record player and a bolognese on the table.