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2020 Wine Tasting Competition

2020 Wine Tasting Competition

It’s here!

The annual WBD Wine Tasting Competition!

You’ve worked hard perfecting your wines here at Wines By Design and once again, you have a chance to show it off.

Coming soon: (Saturday, March 21 from 12p – 4p to be exact) we are holding our annual competitive tasting event.

 

The store will be closed for “normal” business, the day is devoted to the event!

Special bonus: All attendees will receive an Owners discount of 15% off all wine kits during the event.
(Excludes the limited edition kits: Winexpert: LE2019, Vineco: Passport and RJS: Toasting the Twenties wine kits.)

You are allowed to submit up to 3 bottles per person for the 3 entry categories: Red, White and Dessert/Fruit. Your wine will be moved into numbered bottles and you will be the judge in the blind tasting. The highest scored wines will be the winner in each category and the highest scoring of those will be named Best of Show. Best of Show wins a $100 gift certificate at WBD and the other two winners will each receive a $50 gift certificate to WBD.

To enter, turn in your bottles at the store before Friday, March 20 (contest closing time is 7p).

For the day of the event: there will be a $5 fee for those not contributing a bottle of their finest vino. (Contest entrants are free!)

Note: This is limited to wine made in the Wines By Design store (from our kits). This does not include wine made from fresh juice.

A quick recap (TL;DR):

  1. Drop off up to 3 bottles per person by Friday, March 20 at 7p.
  2. Join us for wine judging on March 21 beginning at 12p.
  3. See how your wines stack up against all the WBD competition!

 We’ll provide: palate cleansing crackers, snacks, appetizers, munchies, and more!

Recipe: Herbed Pulled Pork

Recipe: Herbed Pulled Pork

Herbed Pulled Pork
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Ingredients
  1. 2 tablespoons whole fennel seed
  2. 1/2 cup olive oil
  3. 4 cloves garlic, grated
  4. 2 tablespoons chopped fresh rosemary
  5. 1 tablespoon salt
  6. 2 teaspoons each dried thyme and oregano leaves
  7. 1 teaspoon ground black pepper and paprika
  8. 4 to 5 pounds boneless pork shoulder
  9. 1 cup LE19 Cape Blend wine
  10. 1 large sweet onion, finely sliced
  11. 1 cup chicken broth
  12. 1/4 cup tomato paste
Instructions
  1. Use a spice grinder or mortar and pestle to coarsely grind fennel.
  2. Blend fennel with olive oil, garlic, rosemary, salt, thyme, oregano, pepper, and paprika.
  3. Cut pork into 6 to 8 large chunks. Coat in herb oil; marinate for at least four hours or overnight.
  4. Brown pork, in batches, in large, nonstick skillet set over medium–high heat. Transfer to slow cooker along with onion; stir wine with broth and tomato paste and pour over meat.
  5. Cook on low for 8 to 10 hours (or on high for 4 to 5 hours) until meat is fork tender. Remove pork to a board and shred with two forks. Drizzle with a little cooking broth to moisten.
  6. Serve as desired.
Notes
  1. To prepare in an electric pressure cooker, use the "sauté" or "browning" function option to brown pork in batches. Set aside. Us wine to deglaze pan, scraping up any browned bits. And onions, broth and tomato paste; stir to combine. Nestle pork into liquid. Cook on high pressure for 60 minutes or until fork tender.
  2. For red wine gravy, strain cooking liquid and measure 2 cups into a small sauce pan; 12 tablespoons each cornstarch and water and stir it into cooking liquid. Set over medium heat; simmer, stirring often until thickened.
  3. Pair with LE19 Cape Blend
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!

PDF version: Herbed Pork Pork
Recipe: Salmon with Citrus Tarragon Butter

Recipe: Salmon with Citrus Tarragon Butter

Salmon with Citrus Tarragon Butter
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Ingredients
  1. Citrus Tarragon Butter
  2. 1/2 cup softened butter
  3. 2 tablespoons finely chopped tarragon or parsley
  4. 2 tablespoons grainy mustard
  5. 1 tablespoon finely grated orange zest
  6. 1 teaspoon honey
  7. 1 clove garlic, minced
  8. 1/2 teaspoon ground black pepper
  9. Salmon
  10. Four boneless skinless salmon fillets (about 6 ounces each)
  11. one large orange (reserve from grading zest), then sliced
  12. Sea salt and pepper
Instructions
  1. Blend butter with tarragon, mustard, orange zest, honey, garlic, and pepper. Scrape butter onto a sheet of plastic wrap; form into a log and chill for one hour or until set.
  2. Preheat oven to 425°F (220°C). Arrange oranges on a parchment paper–lined baking sheet to create 4 beds for the fish. Place fish on orange slices; season with salt and pepper. Roast fish for 10 to 12 minutes or until just coral in the center.
  3. Remove pan from oven and immediately place a couple thin slices of butter onto each fillet to melt and glaze fish.
Notes
  1. Store extra flavored butter in the freezer as a quick flavor booster to all kinds of dishes. It is a delicious tossed with steamed green beans, asparagus or brussels sprouts topped with toasted almonds. And a few spoonfuls and quick rice for pilaf; or used to based roast chicken or pork chops.
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

 

 

 

 

Check out the Winexpert LE19 releases!

PDF version: Salmon with Citrus Tarragon Butter
Recipe: Caprese Flank Steak

Recipe: Caprese Flank Steak

Caprese Flank Steak
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Ingredients
  1. 1/3 cup olive oil
  2. 3 tablespoons balsamic vinegar
  3. 1 tablespoon minced garlic
  4. 2 teaspoons dried oregano leaves and coarse salt
  5. 1/2 teaspoon dried thyme leaves and ground black pepper
  6. 1 pint cherry tomatoes
  7. 1 tablespoon Worcestershire sauce
  8. 1 1/2 pound flank steak
  9. Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)
Instructions
  1. Whisk olive oil with balsamic vinegar, garlic, oregano, salt, time, and pepper until well combined. Measure out 2 tablespoons; toss with tomatoes.
  2. Whisk wish to share sauce into remaining marinate income by mistake in a Ziploc bag; massage to cut steak.Marinate steak and tomato mixture is for at least four hours after 25 hours; bring to room temperature 30 minutes before grilling.
  3. Preheat grill to medium high.
  4. Thread tomatoes onto soaked wooden skewers. Remove steak for marinade and pat dry.
  5. Grill steak for 45 minutes per side for medium rare or to preferred doneness. Tent with foil; rest for 10 minutes before slicing across grain.
  6. Grill tomatoes, turning often for three minutes, until slightly charred and blistered. Serve tomatoes over sliced steak along with cheese, basil and balsamic glaze (if using).
Notes
  1. Flank steak is most tender when serve medium-rare to medium. A 1-inchthick stick steak should take 4 to 5 minutes per side and have an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium.
  2. Pair with LE19 Pacific Quartet Red
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

Check out the Winexpert LE19 releases!

PDF version: Caprese Flank Steak
Recipe: Salmon with Citrus Tarragon Butter

Recipe: Lemon Garlic Shrimp and Ferro Bowls

Lemon Garlic Shrimp and Ferro Bowls
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Ingredients
  1. 1 1/2 cups dry Farro
  2. 3 tablespoons olive oil, divided
  3. 1 tablespoon minced garlic
  4. 1 tablespoon finely grated lemon zest and lemon juice
  5. 1 teaspoon dried oregano
  6. Pinch hot pepper flakes
  7. 1 pound large shrimp, thawed and peeled, tails removed
  8. 1 bunch kale, stemmed and torn (about 8 cups)
  9. Salt and pepper
  10. 1 1/2 cup grape tomatoes, halved
  11. Crumbled feta cheese and quartered black olives (optional)
Instructions
  1. Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
  2. Meanwhile, whisk 2 tablespoons olive oil with garlic, lemon zest, lemon juice, oregano, and hot pepper flakes. Add shrimp and toss to coat.
  3. Heat remaining oil in a large skillet over medium heat. Add kale; cover for one minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
  4. Increase heat to medium high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for one minute to warm slightly. Return kale to skillet; toss to coat.
  5. Divide hot ferro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.
Notes
  1. Replace farro with 3 cups of another grain such as hot could barley, brown rice, or quinoa.
Wines By Design https://www.winesbydesign.biz/
 

Check out the Winexpert LE19 releases!

PDF version: Lemon Garlic Shrimp and Ferro Bowls
Recipe: Chocolate Truffles

Recipe: Chocolate Truffles

Chocolate pairs SOooooooo nicely with a red wine!

We like the En Primeur Malbec, the Eclipse Old Vine Zinfandel, or a nice GSM (Grenache, Syrah, Mourvèdre) with this…

(Hint: You remember that Valentine’s Day is coming, right?)

Chocolate Truffles
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Ingredients
  1. 16 oz. milk chocolate, chopped coarsely
  2. 2/3 c. heavy cream
  3. 1/2 c. red wine (see post for recommendations), room temperature
  4. 1 TB unsalted butter, melted
  5. 1/2 c. unsweetened cocoa powder (optional) OR
  6. 10 oz. melting chocolate
Instructions
  1. In a medium bowl, heat the chocolate in the microwave in 30 second intervals, stirring each time until the chocolate is fully melted.
  2. In a small saucepan, heat the heavy cream just until it starts to steam.
  3. Pour the heavy cream in the bowl with the melted chocolate and stir, slowly, until fully combined. If the chocolate starts to stiffen, microwave another 30 seconds as needed and continue stirring. This process can take a bit of time, so don’t worry if it doesn’t happen right away.
  4. Once the cream and chocolate are combined, slowly stir in the red wine and butter. Once fully mixed, cover tightly and let stand for 30 minutes at room temperature before transferring to the refrigerator. Chill until firm – at least 4-6 hours.
  5. Line a baking sheet with a silicon mat or parchment paper. Place the cocoa powder in a shallow bowl OR melt the melting chocolate according to manufacturer instructions.
  6. Scoop out rounded tablespoons of the chilled mixture and roll into a ball. Working quickly, coat it either in the cocoa powder or melted chocolate and shake off the excess before placing on the baking sheet.
  7. Keep chilled until ready to serve.
Adapted from Away from the Box
Adapted from Away from the Box
Wines By Design https://www.winesbydesign.biz/