Tank Garage Winery

The One Where Tank Goes To Hog Island Oyster Co.

We ❤️ Hog Island Oyster Co.

With incredible acidity and juicy flavors that practically explode in your mouth, California Gigolo is the perfect pairing to the briny sweetness found in oysters, and more specifically, oysters from Hog Island Oyster Co.

While we love taking road trips out to the coast to visit their oyster farm in Tomales Bay, we're grateful to have Hog Island Oyster Co.'s Napa location a hop, skip, and a jump from Tank Garage Winery. Started in 1983, Hog Island is known as one of the top oyster locations on the west coast, raising five different oyster varieties as well as Manila clams on 160 acres of intertidal lands in Tomales Bay. 

So why does California Gigolo work so well with Oysters, you might ask? The Grüner-Veltliner, which represents 60% of the blend, was sourced from the rolling hills of Edna Valley by San Luis Obispo. The vineyard's close proximity to the Pacific Ocean offers diverse soils rich with volcanic and marine sediments, which translates to a complex minerality that works brilliantly with shellfish.

We ordered a sampler of five different oyster varieties: Sweetwaters, Atlantics, Kumamoto, French Hog and Olympia. Our personal favorite was the Hog Island Sweetwaters, which offer a slightly sweet and briny flavor with an almost smoky finish, bringing out the juicy peach and citrus notes in California Gigolo.

A little more on California Gigolo

Every Woman's Dream. Every Man's Fantasy. Or so we're told.

If you're looking for pleasure, let us give you a card for California Gigolo, a sexy, groovy white wine that'll make your tongue moan.

A California blend of 60% Grüner Veltliner, 26% Roussanne, 8% Chenin Blanc, and 6% Grenache Blanc, we went for a quaffable, poundable (😘) style that just tastes yummy. The star of this wine is the Grüner we sourced from the rolling hills of Edna Valley by San Luis Obispo. Just east of the Pacific Ocean, this is one of the coolest viticultural areas in California, with long passionate growing seasons, and diverse soils with volcanic and marine sediments and throbbingly rock hard shale. 

So how did we make it? Picked for flavor, hand-harvested, whole cluster direct to press, racked off of gross less, chilled fermentation in stainless steel and Austrian puncheon! The result is Grüner Veltliner that is both round with flavor while maintaining a fresh and crisp finish. Damn, we love this Austrian grape, it swings both ways. Add in the Roussanne for some additional herbal complexity, plus a few more friends, and we truly have a delicious wine.

How 'bout we unbutton its shirt and get a big waft of that sexy cologne. Wads of gorgeous aromas of citrus and nectarine swirl out of the glass, unzipping the pants to delectable herbaceous flavors of grapefruit, lemongrass, and peach supported by notes of white pepper and dill. With incredible acidity, the juicy flavors practically explode in your mouth, and drip down your neck and chest (RECORD SCRATCH)... ok, maybe we took it too far.

So, ahem, the label.

Sometimes we feel like the only winery truly celebrating the late '70s and early '80s. In this case, we're drawing on our nostalgia and busting out that old Betamax tape we've been hiding under our mattress. Though Betamax would ultimately lose the war against the technically inferior VHS format, we have fond memories of its high-quality presentation and retro packaging. Ok, it's also another nod to old porno films, but if we don't carry that torch, what winery will?

Feb 15, 2022 at 10:00 AM Permalink

Down the Bottling Line

Every winery has its own unique way of bottling. Curious about how your favorite winery in Napa does it? Everything is done on-site in our winemaking facility in Napa...on the back of a big rig backed up to our warehouse, of course. Our bottling process is simple and straightforward with quality in mind. Workers monitor each station and the whole process operates like a choreographed dance.  For the day, the cellar buzzes with the non-stop whirr of equipment and clink of bottles as they move down the line.

Let's take it step-by-step.

Step 1:

Empty bottles are taken from their cases and placed onto the conveyor headed straight to the bottle filler. 

Step 2: 

As the bottles move onto the wheel, vacuum and compressed air blow out any cardboard dust. The wine feeds from the tank inside the winery into a reservoir on the top of the bottle filler which fills 6 bottles at a time. 

Note:

A gas line delivers nitrogen which serves two purposes: it protects the wine from exposure to oxygen and degasses the wine, removing any lingering carbon dioxide. 

Step 3: 

The filled bottles are moved down the line, where a screwcap or a traditional cork is added to seal the bottle. Any guesses on what the wine pictured below could be? 

Hint: "For the label, we’re taking it back to our vintage roots with an image of a woman adorned in flowers."

Step 4: 

The bottles continue down the line where two to three workers place capsules over the mouth. 

Step 5:

Each bottle is placed onto a pedestal, where the machines rotate the bottle 180 degrees to perfectly apply the front and back labels. Peep the example bottle displayed on the left, to make sure the machine is operating correctly. Quality control, folks!

Step 6:

Once the bottles have made it through each station, they are re-packaged into the same boxes they started in.

Step 7:

The cases are labeled, pushed through a tape dispenser, and placed on pallets. Ready for transport! 

That's a wrap!

Follow our journey on Instagram to stay in the loop!

Jan 31, 2022 at 7:00 AM Permalink

Mushrooms and Wine

If there’s one thing we love about winter in California, it’s the abundance of wild mushrooms growing up and down the coast. Chanterelles, Black Trumpets, Hedgehog and Porcini mushrooms are just a few of the fantastic fungi we’ve come to love, and they make an excellent pairing to the cool, California wines found at Tank Garage Winery.

So, what are mushrooms exactly, and why do we love pairing them with our wines? Mushrooms, as we know them, are the reproductive fruiting bodies of certain types of fungi and the majority of the organism grows beneath the soil's surface in a vast network known as mycelium. Fungi are different from plants and animals and belong to their own kingdom. You are probably most familiar with the edible species Agaricus Bosporus, more commonly known as the white button mushroom, cremini or portabella mushroom, depending on its growth stage. These, along with the countless other edible mushroom species, make a wonderful pairing for both red and white wines, depending on the preparation. We have our minds set on making a mushroom risotto (scroll down for the recipe), which we think will pair swimmingly with our limited release, Barn Dance Mourvèdre.

Some of our favorite species of mushrooms are not cultivated commercially, so the only way to access them is through foraging or connecting with a local mushroom purveyor. To celebrate our love of nature and newly found hobby, we took a trip to Salt Point State Park, located in Sonoma County CA for a day of mushroom hunting and taking in the beauty of the California Coast. Salt Point State Park is the only California state park that allows mushroom collecting for personal use, and there is a bag limit of three pounds of mushrooms per person, per day. We’re very fortunate to have access to these lands and it is important that we pay our proper respects.

Therefore, we follow these guidelines while foraging:

- Only pick what you will consume, and never pick more than 10% of what’s growing in a specific area to ensure mushrooms will continue to fruit in that area for years to come.
- Don’t disturb the vegetation. The ground cover is essential to the mycelium (mushroom ‘roots’) growing underneath so it is important that you do not dig into or rake away the soil in search of mushrooms.
- Don’t litter! And if you see trash on the trail, pick it up. We’ve got to take care of our Mother Earth, so always leave the trail better than you found it.
- Only pick mushrooms where it is legal to do so.
- Last, and certainly not least, we do not recommend consuming wild mushrooms unless you are or are working with an experienced forager to help identify your finds. Remember – many mushrooms have lookalikes and some can be deadly toxic. The number one rule to remember is “When in doubt, throw it out.”

It was a perfect day for foraging, and we were blessed with an abundance of Black Trumpet and Hedgehog mushrooms growing along the trail. In addition to these amazing finds, we also spotted a few Oyster mushrooms and a Yellowfoot Chantrelle. After hiking 15+ miles over the course of the day, we finished our hike at sunset along the coast, watching the waves crash against the rocky shoreline. We're already counting down the days until our next mushroom adventure!

Many of the edible species we gathered on our mushroom hike can be found at groceries here in California. Two of our favorite purveyors in California are Far West Fungi and Foggy Dew Fungi, who both offer a wide array of mushrooms (and even your own mushroom growing kits). Edible mushrooms species can be found throughout the United States, and we recommend checking out your local mycological society for information on mushrooms in your area.

A few tips on cooking mushrooms:

- Always clean your mushrooms! While you may have heard an outdated warning that washing leads to waterlogged mushrooms, w recommend placing your mushrooms briefly in a large bowl of water to rinse away any debris. Afterward, you can use a damp paper towel to remove any remaining debris. If you are using wild/foraged mushrooms, you may need to use a brush to aid in the cleaning process. Gently pat your mushrooms dry with a paper towel and they are ready for cooking!

- We recommend a 'dry fry' method by placing cleaned mushrooms in a hot pan without oil. As the mushrooms cook, they release their juices and evaporate, leading to a more concentrated flavor. Once the mushrooms begin to brown (about 5-10 min), add a bit of oil or butter to achieve a crispy exterior and season them to taste. We prefer to use a cast iron pan for this process, but you can use any non-stick pan you desire.

Mushroom Risotto 

Serves 6

Recipe by Grace Coyne

Jan 20, 2022 at 12:19 PM Permalink

It's Ramen Night 🍜

Tank does ramen night. 🍜

Cold winter nights call for a soul-warming bowl of soup, and in our humble opinion, that soup is ramen. Ramen is a Japanese noodle soup, with a combination of a richly flavored broth, with noodles and a selection of meats or vegetables, often topped with a boiled egg. 

Our recipe isn't your dorm room Top Ramen, but it also won't take 48 hours babysitting a broth over the stove. So, pour yourself a glass of The Benefits of Solitude, whip up the recipe below and enjoy the pairing magic. ✨

To help you stock up on this irresistible red, use code SOLITUDE at checkout to score $25 off your next 4+ bottle order. Offer expires 1/31 

Ingredients (Makes ~ 2 servings)

• 1 pkg Shin Ramyun
• 6 oz Braised Pork Shoulder
• 2 Eggs, Soft Boiled
• 1/2 cup canned Bamboo Shoots, Julienned
• 1/2 cup Green Onion, chopped
• 1/2 cup Mung Bean Sprouts
• 1 cup Spinach
• Soy Sauce, as needed
• Hot Sesame Oil, as needed
• Sriracha or other hot sauce, as needed

One of our favorite things about ramen is that the dish is completely customizable. The above ingredients are our favorite combination, but feel free to add things like sliced shitake mushrooms, nori (seaweed), bok choy, swap the pork for your favorite meat or add any of your favorite vegetables. 

A note on making soft-boiled eggs: Boil for ~5 minutes in shell and transfer to an ice-water bath to stop the cooking process. This will yield an egg with set whites and creamy yolk.

Directions

Pair with 2019 The Benefits of Solitude, Red Wine, California
Cheers!

To help you stock up on this irresistible red, use code SOLITUDE at checkout to score $25 off your next 4+ bottle order. Offer expires 1/31 

Jan 12, 2022 at 1:00 AM Permalink

Draw Me like One of Your French Fries 🍟

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! 🤩

30 CASES LEFT 

Nov 15, 2021 at 11:20 AM Permalink

#LiveInMyBlundstones

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:

Shop Current Releases

Read The Article

Nov 3, 2021 at 9:31 AM Permalink

You Gourd To Try This Recipe 🎃🍂

 

Curried Butternut Squash & Lamb Stew

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 

Ingredients (Makes ~ 4 servings)

• 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

 

 

Directions

1

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.

 

2

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.

 

3	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
Cheers!

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 

Oct 25, 2021 at 1:24 AM Permalink

Leave It Better than You Found It 🥾

We're STOKED to release this brand new collab with our friends over at Wild Tribute!

Oct 15, 2021 at 3:27 PM Permalink

Our most hedonistic pairing yet.

 

Honey Applewood Smoked Chicken Drumsticks
with Paso Kink Red Wine

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? 

Ingredients (Makes ~ 16 drumsticks)

• 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

 

 

Directions

1	Combine green onion, garlic, jalepeño, cilantro, lime juice, olive oil and spices to a bowl and mix to combine.

 

2	Place chicken into a glass baking tray or bag and pour marinade over meat. Cover and refrigerate for 2-3 hours.

 

 

 

3

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
Cheers!

 

 

 

Sep 29, 2021 at 12:00 AM Permalink

Sushi Monkey x Tank Garage Winery

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?

 COMING SOON
Wilfred's Lounge 
967 First St.
Napa, CA 
http://wilfredslounge.com/

Sep 15, 2021 at 6:00 AM Permalink