June 2022

Welcome to the 30th Street Wine Club!

Cheers, Andrea

Wines

Patrick Noël Sancerre Blanc 2020 

Grape varietal : Sauvignon Blanc

Region: Loire Valley 

Vine Age : 30 years.

Farming : Ecologic.

Vigneronne Julie Noël is making some of the most structured, soulful wines in Sancerre. In contrast to many estates in an appellation not presently known for complexity, the Noël family maintains an incredibly passionate following in France from their reputation for making wines of intensity and grace. They are also known for their faith in indigenous yeasts for fermentation and clear communication of terroir.

Their Sancerre is made from estate vineyards located primarily in the villages of Chavignol and Sancerre, with a small amount of fruit from Saint-Satur. The blend includes grapes from vines planted in all three soil types of the region: Silex (flinty clay) in Sancerre, Terre Blanche (Kimmeridgian clay-limestone) in Chavignol and Saint-Satur, and Caillottes (stony calcareous limestone) in Chavignol.

Vinification

In the winery, the grapes are pressed very gently and the must is put into stainless steel tanks. There, fermentation occurs with indigenous yeasts at low temperatures to preserve the aromatics. Each terroir type is vinified separately. The wine then rests in tank, without bâtonnage, with only one racking two months after fermentation. It is then left undisturbed on the fine lees until blending and bottling the following summer. 

FOOD PAIRINGS:  goat cheese, arugula, oysters, scallops

One Stone Cellars Rose of Pinot Noir 

Region California, United States

Grape Pinot Noir

Appellation Central Coast

Woman Owned & Woman Winemaker

One Stone is a tribute to all of the women who move mountains, one stone at a time. A portion of each bottle sold is donated to Dream Big Darling, a nonprofit that provides mentorship programs for the next generation of leaders in the wine and spirits industry.  The 2021 Rosé is composed of Pinot Noir from our family vineyard in Paso Robles and select sites on California’s Central Coast. Here, the Pinot Noir grape thrives amid a marine-influenced climate shaped by the nearby Pacific Ocean. Sunny summer afternoons yield to cooling evening breezes, allowing the fruit to achieve full ripeness while retaining its delicate varietal nuances.These are perfect conditions for producing an elegantly styled dry rosé of Pinot Noir.

Tasting notes: This Rosé presents summery aromas of lime and peach with a burst of tropical guava. A clean, crisp texture enlivens the palate with flavors of watermelon, pineapple and pink grapefruit. Zippy acidity lands perfectly on a luscious, refreshing finish.

FOOD PAIRINGS: The 2021 Rosé is ideal for seasonal spring and summer enjoyment. Recommended pairings include fish tacos, BBQ salmon, wood-fired chicken flatbread, Caesar salad and classic picnic fare.

Villa Creek Cellars Cherry House Red 

Region: California, United States

Grapes: Grenache, Carignan

Appellation Paso Robles

Farming: Organic & Sustainable 

Villa Creek, the vineyards:

All great wine begins with a passionate farmer. The grapes of the area’s most progressive vineyards, James Berry, Denner, Bassetti, and Luna Matta currently grace the wines of Villa Creek Cellars. Per acre contracts insure that the fruit comes off the same blocks each vintage. The Cherry’s own 60 acre estate on the west side of Paso Robles boasts elevations of 1500- 1800 feet, calcareous soils, south facing slopes and ample water. Grape growing conditions don’t get much better. 

Paso Robles is on the rise, and perhaps no winery more so than Villa Creek. With a bevy of 94-97 pt reviews from Jeb Dunnuck, Wine Advocate and Vinous, the wines are becoming increasingly hard to find. Even for the winemaker… you want to drink a bottle and it is all sold out… what do you do?

Cris sources from the same vineyards used to make his 93-96 pt rated 2018 Villa Creek wines, utilizing 50% Grenache / 40% Carignan / 10% Mourvedre.

And what great vineyards these are! You see, Villa Creek is located as far west in the Paso Robles region as you can get. Just north of Santa Lucia. This area is unique because it contains California’s largest layer of exposed limestone. Limestone (aka “white gold”) is the not-so-secret ingredient in the world’s best wines – soils high in limestone allow for vibrant acidity and freshness, even when the grapes are ripe and luscious. 

The wine explodes from the glass with aromas of red cherries, raspberries and cranberries, leading into flavors of the same, along with hints of anise and subtle floral notes. Carignan adds a whiff of baking spices on the finely tannic finish. All throughout, there is a bright core of acidity that keeps it eminently balanced and more than a little bit drinkable. 

Food pairings: burgers, pork chops on the grill, ribs… bbq takeout.  Grilled veggies…pretty much anything grilled!

Recipe

Arugula & Goat Cheese Salad 

  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1 teaspoon honey 
  • 1/2 teaspoon chopped thyme 
  • Salt and freshly ground pepper 
  • 5 ounces baby arugula 
  • 3 Asian pears thinly sliced
  • 1/2 cup salted roasted pumpkin seeds 
  • 3 ounces fresh goat cheese, crumbled 

Directions

  • In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper.
  • In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt.    Serve with Seared Scallops for a full meal

SWEET & SPICY BBQ SALMON 

  • Scallions, trimmed and halved crosswise
  • 1 (1-inch) piece fresh ginger, peeled and julienned (about 1 1/2 tablespoons)
  • ¼ cup safflower or canola oil
  •  Kosher salt and black pepper
  • 2 tablespoons finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon tomato paste
  • 3 tablespoons turbinado sugar (or 2 tablespoons light brown sugar)
  • 6 tablespoons oyster sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 4 (6-ounce) skin-on salmon fillets
  • Roasted broccoli or asparagus
  •  Steamed rice, for serving

Directions

  1. Heat oven to 450 degrees. On a rimmed baking sheet, combine broccoli, scallions, ginger and 2 T oil. Season with s&p.  Roast 15 minutes.
  2. Oyster barbecue sauce: In a small saucepan, heat the remaining 2 T oil over low. Add onion and garlic, cook 2 min.. Add tomato paste and cook, stirring frequently, for 1 min.. Add sugar and cook, stirring, until sugar dissolves and the mixture darkens slightly, about 3 min. . Stir in 1/2 cup water, then the oyster sauce, vinegar and soy sauce. Bring to a simmer. Cook, stirring, until sauce is thickened, about 5 minutes. Season with pepper. Remove 1/2 cup and set aside for passing at the table.
  3. Stir the roasted broccoli. Season salmon with salt and arrange on top of the broccoli. Liberally brush salmon all over with half of the remaining bbq sauce.  Roast until the vegetables are caramelized and the salmon is cooked through, 8 to 10 minutes, basting salmon after 5 minutes with the barbecue sauce.
  4. Serve with steamed rice and the reserved barbecue sauce

Peppered Pork Chops with Vegetables

  • 2 10-ounce pork rib chops (1 inch thick) 
  • Kosher salt Coarsely and finely ground black pepper 
  • 3 tablespoons extra-virgin olive oil 
  •  1 tablespoons plus 1 teaspoons Dijon mustard
  • 1/4cup finely chopped shallots 
  • 1 tablespoons red wine vinegar 
  • 1/4 cup dry white wine 
  • ½ c heavy cream 
  • 1 tablespoons finely chopped flat-leaf parsley 
  • 4 scallions, white and tender green parts, thinly sliced 
  • Serve with grilled veggies of choice 

Directions

  • Preheat the oven to 400°. Season the pork chops on both sides with salt. Brush each chop with 1 teaspoon of the mustard; generously sprinkle all over with coarsely ground black pepper.
  • In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the pork chops and cook over moderate heat, turning once, until golden, about 6 minutes. Transfer the chops to a baking sheet and roast for 12 minutes, until cooked through; keep warm.
  • Meanwhile, pour off the fat from the skillet. Add 1/4 cup of water and cook over high heat for 1 minute, scraping up any browned bits from the bottom of the pan. Pour the pan juices into a cup and wipe out the skillet.
  • Heat 2 tablespoons of the olive oil in the skillet. Add all but 1 tablespoon of the shallots and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the wine and cook until nearly evaporated, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the remaining 4 teaspoons of mustard, the reserved pan juices and half of the parsley. Season the sauce with salt and finely ground black pepper; keep warm.
  • Stir in parsley and season with salt and finely ground pepper. Pour the cream sauce onto plates and top with the pork chops. Serve with grilled vegetables and roasted potatoes .

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