Winter is winding down and spring is just around the corner. Get ready to celebrate the start of spring with March Combination Club Wines!

Conde de San Cristóbal D.O. Ribera del Duero 2011

The handpicked and selected grapes come from the vineyard surrounding our cellar, being the grape growing entirely controlled by our team of viticulturists. During the harvest, the time from the court to the reception bunch of grapes is 30-40 minutes, so we avoid oxidation and spontaneous fermentation.

Conde de San Cristobal, as part of the Grupo Vinícola Marqués de Vargas, supports the concept and practice of sustainable winegrowing, herbicides and pesticides are not used in the vineyards, only occasionally organic fertilizers are employed.

Vintage 2011 report: The 2011 vintage was “conditioned” by a typical continental climate of the area Itself. The minimum temperature reached in the winter was -9 ºC. A mild spring temperatures and a warmer than ususal summer, with a maximum of 39.5 ºC, caused was harvested from September 15th to October 1st , and Cabernet Sauvignon the 5th of October.

Wine Spectator

90 pts

The 2011’s lively acidity drives bright flavors of blackberry, licorice, tar and smoke in this focused, energetic red. Light, firm tannins lend backbone, while citrus and smoke details linger. Drink now through 2023.

Lamb Kabobs with Bulgur Pilaf

• 30 garlic cloves, crushed (1-1/2 to 2 bulbs)
• 1/2 cup balsamic vinegar
• 3/4 cup chopped fresh mint or 1/4 cup dried mint
• 1/4 cup olive oil
• 2 pounds lean boneless lamb, cut into 1-1/2-inch cubes

PILAF:

• 1/2 cup butter, cubed
• 1 large onion, chopped
• 1 cup uncooked mini spiral pasta (fusilli)
• 2 cups bulgur
• 3 cups beef broth

In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight.

For pilaf, in a large skillet, melt butter. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; let stand for 5 minutes.

Fluff with a fork.

Drain and discard marinade. Thread onto six metal or soaked wooden skewers.
Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf. Yield: 6 servings.

Joseph Drouhin Mâcon-Villages 2015

Founded in Beaune in 1880, Maison Joseph Drouhin’s cellars have spread from the historical Cellars of the Dukes of Burgundy and the Kings of France in Beaune (12th-18th centuries) to the Moulin de Vaudon, an 18th Century watermill in Chablis.

A rigorous attention to detail, self-imposed discipline, a desire to learn, a rigorous sense of values, passion and daring, are the qualities that have been handed down through the generations, together with the art of winemaking and a never ending search for quality.

Grape Variety : Chardonnay.

Site: a large terroir in the south of Burgundy, close to Pouilly-Fuissé. The size of this region allows considerable freedom in selecting wines with different characteristics.

Soil: clay and chalk dating from the Jurassic era are very favorable to the cultivation of the Chardonnay grape.

“The colour of the wine is bright and limpid. The nose is floral and fruity. Very straightforward and direct on the palate, as if biting into a grape. Fresh and light, with a very pleasant aftertaste.”

White Wine Coq au Vin

• 4 cups water
• 1 cup pearl onions
• 4 bacon strips, cut into 1-inch pieces
• 2 bone-in chicken breast halves (8 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 4-1/2 teaspoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup white wine or additional chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Hot cooked noodles

In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside.

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.

Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.

Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°.

Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles. Yield: 2 servings.

Boomtown Syrah 2014

100% of the fruit comes from Columbia Valley in Washington State. “Boomtown by Dusted Valley offers varietal specific wines with one goal – to over deliver. We affectionately refer to Boomtown as Dusted Valley’s little brother. Stylistically you are going to experience a lot of similarities with our Dusted Valley wines and taste some of those classic Washington State hallmarks such as fresh fruit and minerality. The word Boomtown evokes a sense of excitement and adventure and speaks to our family’s quest to pursue our dream of crafting world-class wine in Washington State. We took a leap of faith, left our comfort zone behind and forged our own path. This is our BOOMTOWN!” – Corey Braunel

Washington State Syrah has it going on. The Boomtown Syrah has classic notes of blueberry, juicy black raspberry along with subtle hints of herbs de Provence. To sum it up; new world fruit meets old world complexity.

Sausage & Penne Marinara

• 2-1/2 cups uncooked penne pasta
• 1 pound Italian sausage links, cut into 1-inch pieces
• 1 large onion, halved and sliced
• 1 medium green pepper, sliced
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• Grated Parmesan cheese, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through.

Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired. Yield: 6 servings.