Winter is well on its way and we've been yearning for soul-satisfying recipes to warm our bellies. Beef Bourguignonne Pot Pie is the ultimate comfort food and hot damn does it make a luscious pairing for our tempestuous Bordeaux-style blend, Wild Eyes.
This recipe takes a bit of time, but we promise it'll be worth it in the end. Do yourself a favor and whip up the Beef Bourguignonne a day ahead of time – the flavor is incredible if you let it sit overnight before assembling the pot pie.
Beef Bourguignonne Pot Pie
1 lb beef chuck, cubed into 1" pieces
olive oil, as needed
1 med onion, diced
3 ribs celery, diced
2 med carrot, diced
6 cloves garlic, minced
1 Tbs tomato paste
1 cup red wine
1 qt beef broth
1 bay leaf
1/2 tsp thyme
Yukon gold potatoes, diced
2.66 oz butter, cold, cubed
4 oz all-purpose flour, plus more as needed
1.25 fl oz cold water
Heat oven to 325º F
Pat cubed beef dry with paper towels and generously season with salt and pepper. In a dutch oven, heat one tablespoon of olive oil until you begin to see the oil begin to slightly ripple. Working in batches, sear the beef until browned on all sides, draining the pan between batches, and adding a fresh tablespoon of olive oil per batch. Once browned, remove meat from pan and set aside for future use.
Tip: Don't overcrowd the pan and get a deep brown crust on all sides of the beef. This will further enhance the flavor of your stew.
Add onions, celery and carrots to pan over medium heat and cook, gently scraping the fond (seared brown bits from the beef) from the bottom of the pan. Season with salt and pepper. Once the vegetables begin to soften (about five minutes), add garlic and tomato paste cook for an additional three to five minutes. The tomato paste should begin to turn a dark rust color.
Add wine, beef broth, bay leaf, thyme and seared beef to the pot and stir to combine. Bring to a simmer over medium heat, place lid on the pot, and place in the pre-heated oven for two hours.
Tip: Use low or no-sodium beef broth to have full control of your seasoning level.
Tip #2: Use inexpensive (but drinkable) red wine. No need to waste the Wild Eyes!
Remove pot from oven and add diced potatoes. Place back into the oven and cook for an additional hour, or until all the vegetables are cooked, beef is tender and the broth has thickened. Remove bay leaf and season to taste with salt and pepper. Allow stew to cool to room temperature before assembling pot pie.
Tip: Prepare Beef Bourguignonne the day before making pot pie – the flavor will improve if you give them a chance to meld together overnight.
Place flour and salt in a bowl and whisk combine. Add cold butter and rub into the flour using your hands. Once the pieces of butter resemble the size of small peas, add cold water a little bit at a time, mixing the dough with your hands until it just beings to come together. Tip: Dough may look a bit crumbly at this point, but will hold together if you pinch it between your fingers.
Empty dough mixture onto a clean, flat surface and gently knead to form a disk. Wrap tightly with plastic and chill in the refrigerator for one hour.
Preheat oven to 375º
Transfer Beef Bourguignonne to a 9" cast iron skillet and fill to a little less than an inch from the top. Do not overfill – the filling will bubble over the crust while cooking in the oven.
Remove pie crust from the refrigerator and allow to rest for five to ten minutes on a lightly floured surface. Roll dough to approximately 1/8" thickness, creating about an 11" circle. Be sure to check the bottom of your crust is not sticking to the surface when rolling out dough. Add a small amount of flour to the surface as needed to prevent sticking.
Tip: No rolling pin? No problem! Grab a wine bottle – it'll do the job.
Place pie crust over cast iron skillet and pinch with fingers to form a fluted edge. Cut four small slits in the center of the crust. Brush the top and edges of the crust with an egg wash (egg mixed with a bit of milk or water) and place in the oven for forty-five minutes to one hour, or until the crust is golden brown.
Serve and savor your hard work!
Recipe by Grace Coyne
If you’re a fan of Green Day, Linkin Park, Deftones, or Gary Clark Jr., you’ve probably seen Frank Maddocks’ work. A 20-year vet with Warner Music Group, Frank is the man behind some of the most iconic album covers of our time. And as an artist, he’s only getting started.
Born and bred in Los Angeles, Frank grew up within Venice’s burgeoning culture of surf, skate, and music and attributes his viscerally textured aesthetics to the DIY street art found throughout Southern California. After graduating from the ArtCenter College of Design and a few freelance surf gigs, Frank found a way to break into the world of music and his first album project was a big one.
“My first cover was White Pony for Deftones in 2000. I was such a fan of the band and had gone to their concerts and shown them my work. When I learned they had a new album in the works, I reached out to Maverick Records and they decided to hire me to work on the art.”
Creating a visual identity for music can be a challenging responsibility. “You have to be fair to the musicians,” Maddocks says. “I’ll talk to them about their mindset when they wrote the album, pour through the lyrics, and do 5-10 comps with a range of ideas, themes, and approaches. An album cover informs the listener as a viewer and should be a good representation of the music and emotions within it.”
His process is lo-fi and old school. Frank starts most designs with hand-drawings and compositions before introducing digital tools to amplify the analog feel. He loves to do shit practically. For the cover of Green Day’s Revolution Radio, he rented a studio, hired a special effects crew, and lit the boombox on fire for real.
Frank’s ability to capture unique moments is deeply inspired by his love of street photography. “I take a lot of pictures. I feel like something's missing when I'm not taking new photos.” The image used for WEST comes from a scene Frank spotted on the streets of Los Angeles. A simple word, behind a cagey chain-link fence, communicated the right balance of beauty and danger. That juxtaposition, Frank describes as a “west coast perspective.”
Of all of his work, the pieces he feels most connected to come from these caught moments. In particular, the cover for Linkin Park’s One More Light. “That last album released just before Chester passed and had a photo I captured of my kids in the ocean. All the members of the band were getting older and becoming parents and having that human element was really cool. It’s just one of those caught moments you can’t recreate.”
Recently, Frank’s been creating more for himself. Collages, paintings, sketches, a potential punk rock-inspired clothing line. He’s still got plenty of creative dreams to chase. And luckily, he always has new inspirations. “I’m really loving artists these days uploading their own songs and making their own artwork for them. That lo-fi, wild west approach, it’s cool because it’s not overthought or corporate.”
We've been stoked on Marlenas from Reseda since the moment that cherry bomb juice hit our lips. This Graciano-Syrah-Viognier stunner screams for a good food pairing, and these Green Chile Smash Burgers create one hell of a ride for your taste buds. Throw on a Rows album for some sick low-fi beats, pour yourself a glass of wine, and get cookin'.
Green Chile Smash Burgers
4 oz yellow onion, grated
1 oz garlic, minced
4 oz Hatch green chiles, chopped (fresh or canned)
1 lb ground beef or plant-based ground protein
Salt and Pepper, as needed
Olive oil, as needed
8 slices havarti cheese
Butter, melted, as needed
4 burger buns, split
3 tbs mayonnaise
3 tbs crema
1/4 fl oz lime juice
dash hot sauce
1/8 tsp cumin
1/8 tsp smoked paprika
2 oz Arugula (roughly 2 cups)
Heat oven to 400º F
In a bowl, combine grated onion, minced garlic, green chiles and ground meat. Season generously with salt and freshly cracked black pepper. Using your hands, gently mix until ingredients are thoroughly combined
Portion meat into 8 (3 oz) balls and stack on individual sheets of waxed paper. Place a second sheet of waxed paper over each ball and press with the bottom of a skillet to form a patty ¼” thick.
In a small bowl, add mayonnaise, crema, lime juice, hot sauce, cumin, paprika and chopped cilantro. Stir to combine and set aside for later use.
Heat the skillet over medium-high heat and add olive oil to the pan. Working in batches, add patties to the pan (don’t overcrowd!) and sear until the bottom is brown and crisp. Flip patties and add one slice of cheese to each. Continue cooking burgers until bottoms are brown and crisp and cheese has melted. Remove from pan and hold in a warm spot until ready to serve.
Brush burger buns with butter and place split side up on a sheet pan. Toast in oven until golden brown. Add arugula to the sauce made in step four and mix until well coated.
Place two patties on each toasted bun and top with arugula + sauce mixture. Serve with a glass of Marlenas from Reseda and enjoy!
Recipe by Grace Coyne
One of the most satisfying things we get to do at the garage giving people their first taste of "orange" wine. While the orange wine movement is often attributed to the so-called "hipster" wine movement, it's actually an OG winemaking technique that is thousands of years old.
First thing's first, these wines aren't made from oranges, they are made from grapes. The term "orange" wine comes from the warmer hues of color extracted through skin-contact during fermentation. And having made several of these wines over the past 6 years, the color can range from dark yellow to Sunkist soda orange and dark copper.
So why is it orange? Good question. But let's start by talking about red wine. The reason red wines are indeed red in color is that we press red grapes and let the juice sit on the red grape skins for a certain amount of time, where they extract color. Now with white wines, traditionally we pick white grapes and only let the juice and the grape skins have limited contact to preserve lighter colors and produce crisper wines. With orange wines, all we do is use white grapes and ferment them like red wine, allowing the white juice to sit on the skins for 5-21 days before the final pressing. This allows the juice to extract color from the white grape skins which typically produce a darker, oranger wine.
See, not that complicated. But we think these wines are due a little more credit. Firstly, the wine is fucking ORANGE in color. How cool is that? Secondly, we find that our orange wines have these amazing tropical and floral aromas unlike any we have smelled in traditional white wines. The flavors get even more interesting, creating richer wines with tastes ranging from banana laughy-taffy to creamsicle and pineapple. We've worked with several varieties like Vermentino, Chardonnay, Verdelho, Trousseau Gris, and Bourboulenc, and continue to find new flavors and textures.
We like to think of our orange wines as more versatile cousins to Rosé. Orange wines pair well with everything from sushi, to curries, and dessert. We like to serve them chilled, but they can also show more complexity at room temperature. Frankly, we're surprised more wineries don't make them.
Lastly, there's a little bit of a debate whether orange wines deserve their own category of classification versus just saying they are skin-fermented white wines. Honestly? Who gives a fuck. Just enjoy 'em for what they are: delicious wines.
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.
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
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
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.
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.
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.
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.
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.
"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.
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.
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
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."