WINES OF THE RHÔNE WITH CALIZA WINERY

 

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End Of The Day/Game Day Pairings

Superbowl isn’t just for beer drinkers anymore. It’s time to step it up a notch with these End of the Day/Game Day wine and appetizer pairings!

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2019 Rosé Paired with Melon Prosciutto Skewers

Ingredients:

• 8 oz. goat cheese, softened
• 1 large cantaloupe
• 8 pieces of prosciutto, thinly sliced – ask for it at the Deli counter
• Honey for drizzling (optional)
• Cocktail skewers

Directions:

1. Use a melon baller to scoop out goat cheese and roll it into balls. Place the cheese on a small plate and chill until ready to skewer.
2. Use a melon baller to scoop out balls of cantaloupe.
3. Cut pieces of Prosciutto in half lengthwise.
4. Place the goat cheese on the skewer, followed by a folded piece of prosciutto and finally a ball of melon.
5. Drizzle with honey if desired and serve chilled.

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2019 Albarino Paired with Shrimp Ceviche

Ingredients:

• 3 lbs large raw tiger shrimp, peeled and deveined
• 4 large tomatoes, seeded and diced
• 1 small red onion, diced
• 2 serrano peppers, seeded and finely chopped
• 1 cucumber, peeled and diced
• 1 bunch cilantro, chopped plus several sprigs for garnish
• 2 avocados, peeled, pitted and cubed
• 1 teaspoon olive oil
• Salt & Pepper to taste
• 6 limes, juiced
• 4 lemons, juiced
• 1 bag of tortilla chips or tostadas

Instructions:

1. Peel, devein, and cut shrimp into ¼ in pieces.
2. Layout shrimp in the bottom of a glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp.
3. Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer.
4. You can even prepare this overnight allowing all the flavors to fuse together.
5. Plate and enjoy!
6. Store leftovers well covered in the fridge.

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2017 Cuvée Paired with Homemade Mediterranean Flatbread

Ingredients:

For the Dough:

• ¾ cup warm tap water, 110 degrees
• 1 teaspoon active dry yeast
• 1 ½ tablespoons olive oil
• 1 teaspoon sugar
• 2 ¼ cups all purpose flour
• ½ teaspoon salt

For the Pizza:

• 8 oz. mozzarella cheese, sliced ¼ in. thick
• ½ cup sun dried tomatoes, packed in olive oil, roughly chopped
• ¼ cup black olives
• 6 oz. feta cheese, crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped, for garnish (optional)
• 1 large egg
• 1 tablespoon water
• Non-stick cooking spray

Instructions:

For the Dough:

1. Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While waiting for the bowl to warm, preheat the oven to 500 degrees.
2. Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
3. Sift together 2 cups of the flour, salt, and sugar.
4. Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
5. Sprinkle your clean counter-top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (do not place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof) Let the dough sit for 5 minutes.

For the Pizza:

1. Lightly spray two small baking sheets or pizza pans with non-stick cooking spray and set aside.
2. When the dough is ready, lightly flour a flat surface, and using the floured rolling pin, roll half of the dough into a rectangular shape the size of your pan. Place the dough onto the baking sheet and push the dough into the corners and up to the sides. This does not need to be perfectly round or rectangular. Just be sure the dough is evenly flattened. (Repeat with the other half of the dough on a second baking sheet or pizza pan.)
3. Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
4. Evenly distribute the mozzarella over the two flatbreads. Avoid placing cheese on the egg washed perimeter.
5. Next, top each pizza with the sun-dried tomatoes, followed by the black olives, and then the feta.
6. Sprinkle over the dried basil and dried oregano.
7. Bake for 10 minutes. Remove from oven. Garnish with the chopped parsley, if using and slice into wedges. Serve immediately and Enjoy!

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2018 ZM Cuvée Paired with BBQ meatballs

Ingredients:

• 26 oz. fully cooked frozen meatballs
• 1 cup Sweet Baby Ray’s BBQ sauce
• 1 cup Welch’s Concord Grape Jam

Instructions:

1. Add 1 cup BBQ sauce and 1 cup grape jam to a medium bowl and combine thoroughly.
2. Place frozen meatballs in 5-6 quart slow cooker, covering meatballs with sauce contents.
3. Place lid on your slow cooker and heat meatball mixture on low for 4 hours or on high for 2 hours. Stir mixture occasionally.
4. Once done, set your slow cooker to the ‘warm’ setting. Enjoy your delicious meatballs right away, or enjoy them slowly during the game!

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Hello Clarice...Dinner & a Movie with Caliza!

Getting stir crazy during this pandemic?  Looking for a precipitous evening filled with thrills and chills as well as good wine and food?  In an effort to engage our loyal customers and continue to sell wine, we are offering an exciting dine-in experience by pairing a movie, a Caliza wine and a dish crafted by our very own Winemaking Team Associate, Tyler.  This week we are Pairing the smoky, meaty, savory 2016 Caliza Syrah with some grilled lamb lollipops, leeks, and a fava puree.  The movie to go with it is... you guessed it!  Silence of the Lambs.

Make sure to post pictures to Instagram and tag #calizawinery.

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The Wine: 2016 Syrah

Glass-coating layers of brilliant magenta and sexy violet segue to an explosion of dried blueberries, freshly baked berry cobbler, grilled meats and bouquet of dried herbs jump from the glass. This is another rich and powerful Caliza Syrah for sure with firm yet approachable tannins and long lingering presence on the palate. In Carl's optinion, the 2016 is a "homerun" that can be enjoyed now or cellared for over a decade. 

Purchase 3+ bottles with $10 flat rate shipping, using promo code: CLARICE at checkout
Purchase 6+ bottles with $1 flat rate shipping, using promo code: HANNIBAL at checkout

*Doce members receive complimentary shipping on any order 6+ bottles
*promo available on new orders of any 750mL bottle and valid until April 30th, 2020

SHOP SYRAH

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The Movie: Silence Of The Lambs

Jodie Foster stars as Clarice Starling, a top student at the FBI's training academy. Jack Crawford (Scott Glenn) wants Clarice to interview Dr. Hannibal Lecter (Anthony Hopkins), a brilliant psychiatrist who is also a violent psychopath, serving life behind bars for various acts of murder and cannibalism. Crawford believes that Lecter may have insight into a case and that Starling, as an attractive young woman, may be just the bait to draw him out.

*movie not suitable for children, make this an adult only movie night!

Rent this movie on Amazon Prime here: The Silence Of The Lambs

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The Dinner: Grilled Rack of Lamb with Spring Garlic and Fava Bean Puree

Recipe feeds 2-3 people

Ingredients:

1 full Rack of Lamb
Olive Oil
4 Medium-Sized leeks
1 cup Fava Beans Shelled
1 Lemon
1 tablespoon Fresh Chopped Chives
Two Sprigs of Fresh Thyme
One Knob Unsalted Butter
Salt
Pepper

Directions:

1)  Heat grill to 400

2)  Separate each lamb lollipop with a knife.  Lightly brush both sides with olive oil and add salt, pepper, and thyme.  Set aside.

3)  Cut green tops off of leeks, rinse and brush with olive oil.  Wrap in aluminum foil to make a “pocket”.  Place in a covered grill for 25 minutes on the upper rack.

4)  Meanwhile, bring salted water to a boil.  Once boiling, quickly blanch favas for 1-2 minutes.  Drain and puree.  Add a little bit of water until the consistency is smooth but not runny.  Add a squeeze of lemon and salt to taste.

5)  As leeks near completion, check to make sure it is tender and can be punctured easily with a fork.  If not, cover the grill and continue cooking until soft.  Once done, melt a knob of butter over the leeks, add a dash of salt and pepper.

6)  Place lamb on the grill uncovered.  Cook on each side for about two minutes or until desired doneness is achieved.

7)  Using a spoon, spread fava puree on the bottom of the plate in an artistic fashion.  Place down 1-2 leeks per plate and 3-4 lamb lollipops on top.  Add a squeeze of lemon and garnish with fresh chives.

Note:  This is a very seasonally inspired dish.  If possible, visit your local farmers market for f f f f favas and leeks.

SHOP ALL WINES

Enjoy,

The Caliza Team