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Welcome to your March allocation from the Canopy Cru Collective!
I would like to take a moment to introduce myself! My name is Kate and I’m the new
Sommelier at Canopy Wine Lounge!
I have over 20 years of experience as a sommelier in Southern California and I look
forward to taking my experience and what I have learned from Josh to make the wine
club an enophiles dream!
I am excited to provide an experience that will allow you to learn about amazing new wines and maybe, get some inspiration to pair them with a favorite new dish. I will be giving you some suggested food and wine pairings and will have a recipe
included if you are so inclined.
Here’s what we’re excited to share this month!
2022 Albert Joly Bourgogne Cote d’Or
White Burgundy, or Bourgogne Blanc, as it is often called, is made from Chardonnay grown in the Burgundy region of France.
Widely viewed as the most terroir-driven of French wines, Burgundy wines, are made from varieties that easily reflect the soil and climate they are grown in. Like a blank canvas, Chardonnay readily expresses subtle variations from vineyards that are a mere stones throw from one another, this is part of what makes Burgundy so compelling and so expensive.
When I smell this wine, I get aromas of fresh apple and pear, citrus, herbaceous green
secondary notes, mineral overtones and toasted hazelnut notes from barrel aging. But
let’s go back to the minerality…
*fun fact* Burgundy used to be covered by ocean, so the soil is full of fossilized sea life
and chalk which gives this wine the minerality to hold up to delicate seafood, like scallops.
The minerality in the wine will complement the briny scallops and the vibrant acidity and
citrus notes of the wine will act as the squeeze of lemon for the dish. Note that this
recipe does call for some white wine, so I recommend using the Burgundy to make this
a perfect pairing! Enjoy!
Scallops with Tarragon Cream Sauce
Ingredients
1tbsp canola or vegetable oil
12 each scallops 15/pound size or larger
1/4 cup white wine
1 cup heavy cream
1 tbsp chopped fresh tarragon
1/4 tsp sea salt
1/8 tsp white pepper
Instructions
Pat scallops dry on both sides with a paper towel.
Heat oil in a large skillet over medium-high heat.
When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size.
Flip scallops and cook for an additional 2 minutes.
Remove scallops to a plate and cover with foil.
Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened.
Remove from heat and stir in salt and pepper.
Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
2020 Otronia ‘Corte De Blancas’ White Blend
Winemaker Pablo Murgia made this blend with 45% Chardonnay, 40% Gewürztraminer and 15% Pinot Grigio from vines in the extreme Sarmiento wine region in Patagonia. The soil is of lacustrine origin, with clays, fluvial and alluvial rocks, eolian sands, permanent winds, and a dry climate guarantee the production of disease-free organic grapes. The wine has a lively character and starts with aromas of quince and apricot. Citrus fruit is abundant and adds brightness to a flavorful palate of flowers, pear, white peach and nectarine.
Murgia explained what each variety contributed to this blend, Chardonnay provides the texture and weight, Gewurztraminer the delicious floral notes and Pinot Grigio its vivid acidity. It is a fragrant, and crisp wine that boasts attractive jasmine floral notes, with citrusy lime and grapefruit nuances. She’s glossy on the palate with a mineral finish which is why I am going to pair this wine with a peach and goat cheese tartine. The stone fruit notes in the wine will complement the peaches and the stoney minerality will play nicely with the goat cheese.
Peach and Goat Cheese Tartine
Ingredients
2 (1 inch thick) slices French bread, toasted
2 tablespoons olive oil, divided, or as needed
4 ounces fresh goat cheese, softened
2 teaspoons fresh thyme leaves, or to taste
salt and freshly ground black pepper to taste
6 fresh peach slices
Directions
Set oven rack about 6 inches from the heat source and preheat the oven & broiler.
Line a baking sheet with aluminum foil.
Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
Broil in the preheated oven until tops and edges are lightly browned, and cheese and peaches are warmed through, about 2 minutes.
2022 Alkina ‘Kin’ Rosé
‘ALKINA’ is an Indigenous Australian girl’s name meaning ‘Moon’ or ‘Moonlight’. This name embodies their respect for the land and the many forces of nature that they work with to bring life, energy and authenticity to their wines. Ancient stones and soils, organic and biodynamic viticulture, small scale winemaking and the creation of unique micro-terroir wines, are grown and made on their estate in the Western Barossa ranges of the Barossa Valley. They employ biodynamic practices so that they are able to learn how to work in harmony with nature to observe changes and improvements each year, and to allow the vineyard to perform at its biodiverse and complex best.
With such a crunchy, nature loving backstory; I felt inclined to pair this wine with a beautiful roasted beet and citrus salad. This aromatic, 100% grenache rosé is full of vibrant rose, watermelon and ginger spice. The bright fruit is delicately balanced with chalky texture and fresh acidity that will pair nicely with the citrus in this beautiful hearty salad.
Beet and Orange Salad
Ingredients
5 medium beets trimmed and scrubbed
3 tablespoon olive oil extra virgin
2 tablespoon white wine vinegar
1 tablespoon Dijon mustard
½ teaspoon salt
5 mandarin oranges peeled & segmented
2 cups arugula
½ cup pistachios shelled & roasted
Instructions
Pre-heat oven to 400°
Scrub the beets and trim them by removing the stem and tail ends with a sharp knife.
Wrap beets in foil and place on a baking sheet. Roast until they are fork tender, about 60 minutes, depending on the size of the beets. Remove them from the foil packets and allow them to cool.
When the beets are cool enough to handle, peel off the skins. Cut beets into wedges. Set aside to cool completely.
Peel the oranges and divide into segments, removing any excess white pith.
In a large bowl, whisk oil, vinegar, mustard, and salt. Add the beet slices and orange segments, tossing gently to coat.
Arrange arugula in a salad bowl or platter.
Arrange the beet mixture over the arugula.
Sprinkle with the pistachios before serving.
2020 Otronia Rugientes 45, Pinot Noir
Bodega Otronia is located in the heart of Patagonia on parallel 45’33, the last southern frontier for cultivating vines. The heterogeneity of the soils the permanent winds the cold and dry climate and the intense sunlight gives a unique profile to their wines.
This wine was born as a combination of different lots of pinot noir, from different blocks and vinified separately, blended in search of the best combination possible in order to enhance the character of Sarmientos terroir and the elegant profile of Pinot Noir. Harvested in March, and fermented in concrete vessels with 50% whole clusters and carbonic maceration to obtain fruity notes and aromatic complexity then aged in French oak foudres and concrete vats for 18 to 20 months. This wine is defined by its freshness and delicacy. It is very complex with medium structure and a long finish. On the nose you have red fruits like cherries and strawberries combined with spicy notes of black pepper cinnamon and hints of minerality and slight herbaceous secondary notes.
For this wine, vibrant red fruit notes were just begging for a pork tenderloin roast with a balsamic cherry compote. The cherries will complement the ripe red fruit in this wine, the green herbaceous notes with play nicely with the thyme and the balanced acidity of the wine will match the addition of balsamic vinegar in the compote.
Pork Tenderloin with Cherry Compote
Ingredients:
1/2 cup balsamic vinegar
1/2 cup less-sugar cherry preserves
1 1/2 teaspoon fresh thyme (chopped)
1 1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 lbs pork tenderloin
olive oil spray
Instructions
Preheat oven to 400F. Trim and remove any silver skin from the pork tenderloin.
Bring balsamic to a boil and cook over low heat until reduced to 3 tablespoons, about 5 minutes.
Stir in cherry preserves; cook 1 minute.
Remove from heat and stir in thyme.
Combine garlic powder, salt, and pepper. Rub over pork.
Heat a cast iron skillet over medium high heat and spray with oil. Brown the pork tenderloin on all sides.
Spoon half of the glaze over the pork and transfer to the oven.
Bake until the internal temperature reaches 145F. Depending on the thickness, this will range anywhere from 10 to 15 minutes so using a thermometer is a must so it’s not dried out.
Let it rest tented with foil 10 minutes before slicing.
Slice into 12 slices. Spoon remaining cherry sauce over the pork.
2021 Waypoint ‘Bien Nacido Vineyard’ Syrah
Waypoint represents a limited-production series of single-vineyard wines from some of Northern California’s most esteemed vineyards, including celebrated sites like Ritchie Vineyard in Sonoma and Fort Ross-Seaview near Mendocino. These vineyards are renowned for yielding fruit that crafts complex and delicious wines, establishing a benchmark of quality within the region. The winemaker, Matt Sands, brings a global perspective to his craft. Sands has refined his skills in creating pure wines through experiences at Man O’ War on Waiheke and Screaming Eagle in St. Helena.
Alongside him is Phillipe Melka, a winemaker with nearly three decades of experience in drawing out deep, nuanced flavors from Napa Valley grapes. Together, they focus on gentle fermentation and the use of neutral oak, producing wines that truly represent their terroir. This is a profoundly aromatic, expressive, and complex Syrah from the famous Bien Nacido Vineyards in California’s Santa Maria Valley. It entices with a nose of violets, lavender, and a touch of graphite. Evolving in the glass, the bouquet continues to unveil layers of blackcurrant, anise, and roasted herbs. On the palate, layered dark fruit balances notes of leather, and a subtle thread of earthiness, both fresh and sophisticated.
When considering a pairing for this wine, I really wanted to enhance the dark black and blue fruits notes while pairing it with something that can hold up to the leathery tannic structure of the wine, which is why I’ve paired it with grilled lamb chops and a blueberry rosemary sauce. The blueberries will match the dark fruit notes and the charred lamb will bring out the smokey characteristics of this beautiful syrah.
Blueberry Rosemary Lamb Chops
Ingredients:
1 T olive oil
1/2 C. sweet onion, finely chopped
2 garlic cloves, finely chopped
1/2 t. fresh rosemary
1/2 C. fresh blueberries
1/4 C. water
4 T. balsamic vinegar
4 loin lamb chops (room temperature)
Directions:
Heat 1 tablespoon of the olive oil in large skillet over medium heat.
Add onions and cook until reduced by half and beginning to turn golden in color, about 5 minutes.
Add garlic, optional rosemary and a bit of salt and pepper. Stir until fragrant, about 30 seconds.
Add blueberries, 1/4 cup water, and balsamic vinegar. Stir to blend. Mash
berries with the back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Let stand at room temperature.
Brush grill rack with oil. Turn grill to medium-high heat. Brush lamb chops on both sides with oil; sprinkle with salt and pepper.
Grill about 3 to 4 minutes per side for medium rare.
Transfer to plates.
Spoon sauce over the meat. Serve immediately.
2021 Gran Diplomat Cabernet Franc
Gran Diplomat is the brain-child of former U.S. Ambassador to Argentina, Noah Mamet. You may notice the symbol at the neck of the bottle which was inspired by Argentina’s highest award, the Medal of San Martin, an honor bestowed upon Ambassador Mamet for helping bring both countries closer together. When Noah was finishing his position in Argentina he had fallen in love with both the people and wines. Wanting to cement a connection to his new home, he found a beautiful vineyard on the slopes of the Andes Mountains and Gran Diplomat was born.
The wine is made from high quality fruit, in a sun-drenched part of the vineyard. This has shaped a rich, full-bodied wine with an elegant finish. On the nose, it presents fruit and oak notes with hints of plum, violets and toasted oak. The firm tannins on this wine make me crave a slow braised beef dish. To me, the perfect pairing for this wine is from our menu here at Canopy; Chef Kristin’s Short ribs with horseradish celeriac puree, pickled leek, and merlot demi-glace. It is heavenly. If you are unable to try the pairing here at Canopy for yourself, you can enjoy this wine braised beef recipe with your bottle in the comfort of your own home! Enjoy!
Red Wine Braised Beef
Ingredients
4 lbs beef chuck roast, cut into large (3-4) pieces
2 tablespoons neutral oil
1 yellow onion, chopped
2 large leeks, white and light green parts only, rinsed and sliced
4 garlic cloves, peeled and thinly sliced
3 large carrots, peeled and chopped
2 cups red wine
2 cups beef stock,
4-5 Fresh thyme sprigs
2 fresh bay leaves
Kosher salt
Freshly ground black pepper
Fresh minced chives, for serving
Mashed potatoes, for serving
Instructions
Preheat an oven to 350 degrees F. Pat the beef very dry using a paper towel and generously season on all sides with salt and pepper.
In a large braiser or dutch oven, heat oil until over medium-high shimmering.
Brown meat on all sides until deeply golden brown, 3-4 minutes per side.
Transfer to a plate.
Reduce heat to medium-low and add onions, leeks, and garlic. Saute until onions and leeks are just tender, about 5 minutes.
Add the wine and stock and bring to a simmer. Season lightly with salt and pepper.
Return the meat to the pan and nestle in the carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line. For a good braise, you don't want it fully immersed in the liquid.
Cover and transfer to the oven for 2 1/2 hours. Remove lid and cook for another 30-45 minutes, until the beef is fork-tender.
Remove from the oven and skim off the layer of fat on top and discard. Cover and rest the beef in the juices for at least 45 minutes.
Gently re-warm on the stove before serving.
I hope that you enjoyed reading about your spring allocation and I hope that you are able to try some of these recipes for a culinary and wine experience unlike any other!
Thank you for supporting the Canopy team here in beautiful Palm Springs. We can’t wait to see you soon!
Kate and the Canopy Team
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