New Recipe Pairing: 2023 Moscato Azul with Bulgogi Lettuce Wraps

Our latest recipe pairing collab with Chef Christina Machamer is perfect for the late summer days - Bulgogi Lettuce Wraps. We love the unexpected and bold choice of pairing zingy marinated beef with a lighter, aromatic white wine. It truly shows the versatility of our Moscato Azul when pairing with a vast array of delicious food choices!

Bulgogi Lettuce wraps

pair with 2023 Moscato azul

The Moscato Azul leaps from the glass with notes of white cantaloupe, pineapple, and ginger blossoms leading to a lean, crisp, dry palette.  The acidity feels almost effervescent and longs to be challenged by spice, richness, and complexity on the plate.  Though on the surface this wine pairs well with lighter dishes of the sea, she surprises as she stands up to well marbled skirt steak marinated in a rich and slightly sweet Korean-inspired Bulgogi Sauce.  We balanced the sweetness of the sauce with an acid driven slaw and the spice of fresh sliced serrano chilis.  Every spicy, rich bite is refreshed with another sip of this enchanting summer favorite.

NOTE:  To save time, you can use a store-bought Bulgogi or Korean BBQ marinade.  I like to enhance the flavor with fresh grated ginger to match with the notes of ginger blossom in the wine.  While I love the richness of skirt steak balanced by the leanness of the wine, feel free to substitute chicken or shiitake mushrooms.

BULGOGI MARINADE

6T        Gluten Free Soy Sauce
2T        Dark Brown Sugar
2T        Mirin (Sweet Rice Wine)
1ea       Pink Lady Apple, cubed, core discarded
1          Shallot (large)
2          Cloves Garlic
2t         Grated Fresh Ginger

Combine all ingredients in a blender and pulse until smooth.  Strain marinade, pressing on any solids to extract as much of the marinade and flavor as possible.

CARROT & DAIKON RADISH SLAW

1ea       Carrot, Julienned (or sliced into strips)
1ea       Small Daikon Radish, Julienned (or sliced into strips)
1T        Kosher Salt
.5C       Rice Wine Vinegar
.25C     Water
.25C     Sugar
1in       Ginger Root, peeled and cut into small chunks
5ea       Slices of Serrano or Jalapeño Chili (optional)

METHOD

1.  Place Julienne carrot and daikon radish in a small bowl and coat with salt.  Let rest for 5 minutes to draw out water and season, then rinse well in cold water.

2.  In a small saucepan, bring vinegar, water, and sugar to a boil.  Remove from heat and add ginger and chili slices if desired to create the pickling liquid.

3. Pour pickling liquid over carrots and daikon and cover with a doubled over piece of plastic wrap to keep the veggies submerged.  Allow to come to room temperature, then transfer into a plastic container or glass jar and refrigerate.  Slaw will develop the best flavor if allowed to pickle overnight, and will keep in the refrigerator for 30 days.

LETTUCE WRAPS

1.5lbs   Skirt Steak or other tender cut of meat
Bulgogi Marinade
To Taste - Kosher Salt and Fresh Ground Black Pepper
1 Head Butter Lettuce, leaves removed and washed
Carrot & Daikon Slaw
.25C     Cilantro Leaves
1ea       Serrano or Jalapeño Chili, thinly sliced
.25C     Crushed Cashews or peanuts for texture

METHOD

1.  Place Skirt Steak in a compostable or plastic zip-lock bag with Bulgogi marinade.  Close bag, removing any air, and gently massage to ensure marinade covers the meat.  Place on a plate (to avoid mess) and refrigerate for at least six hours and up to two days.

2. Preheat your grill.  Remove meat from marinade, and season to taste with kosher salt and fresh ground black pepper.  Bring any remaining marinade to a boil to use as a dipping sauce.

3.  Cook skirt steak to desired doneness and allow to rest for 5 minutes.  Slice meat against the grain into small strips.

4.  To serve lettuce wraps, place desired amount of beef into a butter lettuce cup.  Top with slaw, cilantro, pepper slices, and crushed nuts.  Dip in sauce if desired.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

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New Release: 2023 Aviatrix Albariño

A brand new wine is available now: 2023 Aviatrix Albariño! We have been Albariño fans for many years, so when the opportunity to make our own came up, we knew it was the perfect choice for our first Aviatrix white wine. Our Albariño is sourced from Napa Valley - it's medium-light bodied and delightfully tropical, with zesty, uplifting acidity. We hope you enjoy our latest Aviatrix adventure!

From Heidi, Chelsea and Remi's tasting notes: 

"...Aromas of fresh pineapple as well as pineapple candy rise from the glass, along with tropical notes of starfruit, melon, and a bit of cucumber. Subtle herb notes of thyme and tarragon, a floral hint of rose petal, minerality, and the lightest whisper of vanilla add intrigue to this deliciously mouth-watering wine..." 

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New Releases: 2023 Moscato Azul & 2023 Rosato

Two new wines are now available: 2023 Moscato Azul & 2023 Rosato. These wines are delicious and ready to brighten your day! We look forward to sharing them with you. 

2023 Moscato Azul - Celebrating the 20th vintage of our signature white wine! A gorgeous, unusual expression of the Muscat Canelli grape. All the tropical, floral, perfumed characteristics  shine, while the crisp acidity and dry finish render it highly quaffable & wonderful for food pairings. Try it with our chef-created pairing - Thai Green Curry Soup.

From Heidi's Tasting Notes: "Pale straw in color with perfumey aromas of lychee, honeysuckle, white peach, and honeydew melon. Flavors match the aromas in a mouthfilling, lush profile. Silky, balanced and unique, this wine pairs so well with a variety of foods and is perfect poolside or while cooking dinner."

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2023 Rosato - Our unusual rosé of Primitivo. A fun-to-drink, easy-to-love blush wine that's loaded with fresh flavor and a beautiful bright color. A balanced, crisp, medium-weight rosé equally suited to pairing with food or sipping on its own. We especially love it with sushi, shrimp dumplings, poke bowls, or colorful vegetable salads with a citrus dressing. Or try it with our chef-created pairing - Watermelon Soup with Dungeness Crab Salad.

From Heidi's Tasting Notes: "The color is a beautiful rose petal pink, with bright, fresh fruity aromas of Rainier cherries and strawberries, with a lovely floral note of roses adding complexity. Bright, mouthwatering acidity is enticing with clean flavors to match the aromatics. The vibrant flavor linger in a memorable, mouthwatering finish that will bring you back for more."

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New Release: 2019 Pirate TreasuRed

A new wine is available now: 2019 Pirate TreasuRed! One of our most popular (and most fun) wines is back with a swashbuckling new release that will knock your salty sea-dog socks off. This blend of 7 bold red varietals is the true treasure of the 7 seas - rich, balanced, and simply delicious. Available by the bottle, in a specially priced 6-bottle bundle, or 1.5L magnum signed by the mermaid queen herself!

A bold, well-rounded blend of 7 red varietals - Syrah, Cab Sauv, Grenache, Malbec, Petite Sirah, Petit Verdot and Cab Franc. This intriguing blend is truly yummy and fun to drink, perfect for pairing with a variety of full-flavored food or bringing a swashbuckling spirit to any party or gathering.

From Heidi's tasting notes: 

"...very dark ruby in color with deep, ripe aromas of primarily black fruits – black cherry and wild blackberry, with nuances of vanilla, fruitcake, mocha, and a touch of savory smoked meat. Nicely layered fruit flavors with a plush, textural mouthfeel and good length... The overall impression is a big, voluptuous-yet-balanced mouthful of delicious flavors..."

Recipe pairing suggestion: Try these succulent 7-Spice Ribs, specially created to pair with Pirate TreasuRed.

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New Recipe Pairing: 2022 Moscato Azul with Thai Green Curry Soup

The fourth in our recipe pairing series by Chef Christina Machamer, this easy Thai Green Curry Soup is cozy, healthy, and oh-so-satisfying - and paired with our 2022 Moscato Azul, the perfumed tropical + floral flavors of the wine burst out in a delightful and unexpected combination.

Easy thai green curry soup

pair with 2022 la sirena moscato azul

As the weather grows crisp and we sail into a new year, I find myself craving something warm,
healthy, and easy, while I dream of a summer to come. With notes of ginger and lemon grass and
the silky feel of coconut milk, this versatile soup is the perfect match for the Moscato Azul. The
bright acid structure of the wine cuts through the richness of the soup, while its palette of graceful
tropical flowers allows the complexity of the green curry to flourish. Notes of ripe melon in the
wine wash away the lingering curry spice leaving you refreshed and ready for more.

NOTE: I love the flavor of fresh green curry paste, but the ingredients (and the time) can be hard
to find. For this recipe we are using Mekhala curry paste, but any favorite brand will work. Feel free
to indulge on this recipe by using your favorite protein and veggies to create your personalized
version. (Remi suggests thinly sliced red onions and sliced button mushrooms!)

Serves 4 as a main course

INGREDIENTS
1T Sesame Oil
1T Olive Oil
6ea Boneless Skinless Chicken Thighs, cut into bite sized pieces
tt Diamond Crystals Kosher Salt & Fresh Ground Black Pepper
2oz Mekhala Green Curry Paste
2t Grated Fresh Ginger
2t Finely Chopped Lemon Grass
1ea 13.5 fl oz can Coconut Milk
.25c Carrots, Blanched and cut into bite sizes pieces
.5c Broccoli, Blanched and cut into bite sizes pieces
.25c Snap Peas, Blanched and cut into bite sizes pieces
1T Fresh Lime Juice
.25c Cilantro, Rough Chopped

METHOD
1. Heat a large straight walled sauté pan or sauce pot over medium high heat, then add sesame
and olive oil. Add chicken thighs, season, and sauté until fully cooked, approximately 5-7
minutes.
2. Add curry paste, ginger, and lemon grass then continue to sauté until aromatic, 1-2 minutes.
3. Stir in coconut milk and bring to a gentle boil. Add carrots, broccoli, snap peas, cilantro,
lime juice, and adjust seasoning if desired.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

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Library Release: Barrett & Barrett Vertical Collection

For the first time, every vintage of Barrett & Barrett Cab is brought together in this stunning 12-vintage Vertical Collection - 1 bottle of each vintage from 2008-2019 + folio of updated tasting notes. 

Barrett & Barrett is a handcrafted, small production Calistoga Estate Cabernet Sauvignon that reflects the two complementary winemaking styles of husband/wife team Bo & Heidi Barrett. Bo’s expertise is in Calistoga appellation wines that highlight distinct vineyards, while Heidi excels at creating perfectly balanced, layered Cabs with an elegant, artistic style. Bringing their talent and decades of expertise together into one wine, from one place - this is Barrett & Barrett.

With power and elegance, ripeness and finesse, these wines will be a noteworthy asset in your cellar for many years to come. This collection of every vintage represents the full story of Barrett & Barrett so far, and we're thrilled to share it with you!

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New Recipe Pairing: 2019 La Sirena Cabernet Sauvignon

The third in our recipe pairing series by Chef Christina Machamer - these wild boar shanks are tender, hearty and have amazing depth of flavor - perfect for pairing with our La Sirena Cab! For best results, make them a day ahead and allow plenty of time for cooking.

Cabernet Braised Wild Boar Shank

Pair with 2019 La Sirena Cabernet Sauvignon

NOTE: Wild boar can be sourced here. Bone in beef short ribs can also be substituted for this recipe. Both wild boar shank and beef short ribs are best when refrigerated for a day or 2 after cooking, so that the flavors have time to fully integrate.

Ingredients

 2ea bone-in wild boar shank (see note)
 Kosher salt and freshly ground black pepper
 3T Canola oil
 1 Large onion, chopped
 2 medium carrots, peeled, chopped
 2 celery stalks, chopped
 3T  flour
 1 28 oz can crushed tomatoes (we like San Marzano brand)
 2T tomato paste
 375 ml (1/2 bottle) dry red wine (preferably Cabernet Sauvignon)
 10 sprigs flat-leaf parsley
 8 sprigs thyme
 2 fresh or dried bay leaves
 1 head of garlic, halved crosswise
 4C Chicken Stock

Method

1. Preheat oven to 350°. Season boar shanks with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Brown boar shank on all sides,
approximately 8 minutes total. Transfer boar shank to a plate.
3. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook
over medium-high heat, stirring often, until onions are browned, about 5 minutes.
4. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3
minutes.
5. Stir in wine and reduce the volume by half, add crushed tomatoes. Add boar shank with any
accumulated juices.
6. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to
oven.
7. Cook until boar shanks are tender, 2–2½ hours. For best results, allow to come to room
temperature and store in refrigerator overnight. Transfer shanks to a platter. Spoon fat from
surface of sauce and discard; season sauce to taste with salt and pepper. Strain sauce from
pot into a measuring cup. Serve in shallow bowls over your favorite puree and roasted
fall/winter veggies with sauce spooned over.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

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New Releases: 2021 Chardonnay & 2020 Aviatrix Cab

Two new wines are available now: 2021 La Sirena Chardonnay & 2020 Aviatrix Cabernet Sauvignon. Our Chardonnay is a bright, elegant, and complex expression of the grape that is food friendly and simply delicious. The brand-new Aviatrix Cabernet Sauvignon is totally different than any Cab we've made before - with fruit from Santa Barbara's Happy Canyon region, it's juicy and fruit-forward, lighter in style yet still quite full-bodied. We hope you love these as much as we do!

2021 La Sirena Chardonnay - Tasting Notes: "Brilliant light golden straw in color with gorgeous fruit aromas of crisp pear, pineapple, delicate melon, a whiff of green apple and citrus, with nice minerality and complementary notes of caramel, beeswax, and a kiss of vanilla. A very light touch of of toasty French oak enhances the aromatics and fruit flavors across the palate. The mouthfeel, texture and flavor profile is just delicious, with nicely balanced acidity and richness that lingers in an extraordinary finish."

Sourced from the original 1969 planting of the Rued clone of Chardonnay, known for its somewhat tropical aromatics (some even refer to it as the Muscat clone of Chardonnay), and blended with fruit from the Bacigalupi Paris Block, one of the sources for the Chateau Montelena 1973 Chardonnay that won the Paris Tasting. 225 cases produced

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2020 Aviatrix Cabernet Sauvignon - Tasting Notes: "Deep ruby in color, this Cab opens with strong juicy fruit aromas of wild berry, black cherry juice, and ripe black plums, with lovely vanilla notes and a touch of pink peppercorn... It’s full-bodied in flavor and power, but has soft, streamlined tannin and a silky, light feel on the palate, very atypical for a Cab Sauv. An intriguing, evolving finish will give you lots to think about as you savor this deliciously unusual expression of Cab."

93% Cab Sauv from Happy Canyon of Santa Barbara AVA + 5% Petite Sirah + 2% Cab Franc - 190 cases produced

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New Recipe Pairing: 2018 Pirate TreasuRed

The second in our recipe pairing series by Chef Christina Machamer - these ribs are bursting with complex, inviting flavor, and perfect for pairing with our Pirate TreasuRed! For best results, make them a day ahead and allow plenty of time for slow cooking.

7-Spice Baby Back Ribs

Pair with 2018 La Sirena Pirate TreasuRed

Summer (into early Fall) is BBQ season, and there is nothing better than the melding of smokey and sweet flavors and a wine with the complexity to match. Pirate TreasuRed, a symphony of seven varietals, sings with this 7-Spice rub paired with “fall off the bone” ribs. The recipe below is for one rack of ribs, but I recommend making a large batch, so you always have some on hand. Ribs can be made ahead of time and frozen for up to two months, so you can enjoy their richness all summer long and beyond!

7-SPICE RIB RUB
.25C Brown Sugar
2t Smoked Paprika
1t Garlic Powder
1t Onion Powder
3t Ground Mustard
1t Garlic Salt
1t Celery Salt
.25t Cayenne
To taste - Kosher Salt & Fresh Ground Black Pepper

METHOD
1. Preheat oven to 265 degrees.
2. Remove Baby Back ribs from packaging and pat dry with a paper towel. Generously rub both
sides with 7-Spice rub and season to taste with kosher salt and fresh ground black pepper.
3. Wrap the ribs - you can use just foil, or if you want to try a method chefs love, tightly wrap ribs in plastic wrap then aluminum foil. Don’t worry, plastic will not melt at this low oven temperature and will allow ribs to oven-braise in their own juices! But if it makes you uneasy to put plastic in the oven, feel free to use parchment paper and then foil, or just foil.
4. Place ribs on a baking sheet in a single layer, bone-side down. Bake in oven for 5 hours or until
ribs are very tender.
5. Remove ribs from oven and allow to come to room temperature before refrigerating overnight.
This allows the fat and juices to congeal and makes them easier to handle and portion.
6. Unwrap ribs and remove any congealed fat and juices. Portion into 2-3 rib segments and lather
with your favorite BBQ sauce. Re-heat ribs by grilling on both sides until warm throughout or in a
350 degree oven for approximately 15 minutes.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

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New Release: 2020 Aviatrix Grenache

Our new 2020 Aviatrix Grenache is available now - A wonderful light-medium weight red that is quite versatile with food pairings, and can be served at room temp or even slightly chilled to enjoy during the late summer heat. We hope you love it as much as we do!

2020 Aviatrix Grenache - Grenache has been our signature wine for Aviatrix since the brand launched in 2016. We have produced Grenache from a variety of different vineyard sites over the years, always searching for the best quality fruit while still keeping our elegant, light-medium weight style in mind. In 2020, Santa Ynez was one of the only areas in California that was not affected by smoke taint from the wildfires that year – we were thrilled to get this beautiful fruit and be able to produce a 2020 vintage of Aviatrix Grenache.

From Heidi's Tasting Notes: "Light ruby in color, this Grenache opens with bright aromas of cherry, cranberry, and red plums, with nuances of cedar and a touch of sweet tobacco leaf. On the palate, it’s energetic, lush and juicy, bursting with flavor that hints at Campari and cherry tart. With silky texture, nice balance and good length, Aviatrix Grenache is versatile and easy to love..."

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Find more at Aviatrix-wine.com!