Oak Cliff Cellars Zipline Red - Product Of The Day

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2012 OAK CLIFF CELLARS ZIPLINE RED

$ 26.00

SILVER MEDAL – 2015 SAN FRANCISCO CHRONICLE WINE COMPETITION

TASTING NOTES

This proprietary blend marries the blue-black fruit of Petite Sirah with the brightness and elegance of Zinfandel. Petite Sirah provides big fruit and tannins, while the Zin provides the brightness and finesse of a lighter, more refined raspberry-strawberry notes and a lingering silky finish. The cab/merlot/cab franc provide more structure and depth. This wine is surprisingly quaffable and easily paired with a variety of foods.

TERROIR

The grapes in this wine represent a marriage of the best from three vineyards in two counties – all at higher elevations and all benefiting from cool Pacific breezes at night. Petite Sirah grapes are from Amber View Vineyard in northern Lake County, while the Cab/Merlot/Cab Franc come from Wild Diamond Vineyard in the southern part of the County. The Petite Sirah has bigger tannins and dark, dense fruit while the Cab/Merlot/Cab Franc have softer tannins than many Napa Cab blends to the south. Both enjoy shorter than normal harvest periods but fully ripe fruit because of their vineyard elevations of over 2,000 feet. The Zinfandel from Firebrick Hill Vineyard to the west, however, enjoys a cooler climate and longer growing season, resulting in a more refined, layered fruit as evident in this wine’s long, silky finish.

Blend:                         75% Petite Sirah, 20% Zinfandel, 5% Cab/Merlot/Cab Franc
Region:                       Lake County, California
Alcohol:                      14.5%

LIMITED PRODUCTION - 241 CASES

2013 Oak Cliff Cellars Rogues Blend - Product Of The Day

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10% Discount Today Only! Use Checkout Code: May 10

2013 OAK CLIFF CELLARS ROGUES BLEND

$ 29.00

2012 PREDECESSOR WON DOUBLE GOLD/BEST OF CLASS IN THE 2014 EAST MEETS WEST INTERNATIONAL WINE COMPETITION.

Tasting Notes

A proprietary red blend that marries three primary varietals native to the Rhone Valley of France: Grenache, Syrah and Mourvedre (GSM). This classic-style blend resembles the Southern Rhone Chateauneuf du Papes blends in which the spice of the Grenache, lavender fragrance and perfumed berries of the Mourvedre and the dense, tannic fruit of the Syrah are united in a way that creates an earthy, yet explosive combination of flavors suitable for pairing with a wide variety of savory dishes or by itself.

This wine is available exclusively for residents of Arizona, California, Florida, Illinois, Iowa, Michigan, Minnesota, New Mexico, New York, Texas, Washington DC or those with a California based wine locker

2013 Oak Cliff Cellars Wild Diamond Mourvedre - Product Of The Day

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10% Discount Today Only Use Check Out Code: MAY 

2013 OAK CLIFF CELLARS WILD DIAMOND MOURVEDRE

$32.00

2012 PREDECESSOR WON DOUBLE GOLD IN THE 2014 TEX SOM INTERNATIONAL WINE COMPETITION AND THE 2014 RIVERSIDE INTERNATIONAL WINE COMPETITION IN SOUTHERN CALIFORNIA.

TASTING NOTES

Mourvedre is a grape native to Southern Rhone and typically found in Rhone blends, but rarely bottled as a single varietal. Our distinctive single varietal Mourvedre is a soft red perfumed wine with subtle flavors of blackberries and violets, a hint of clove and a dusty finish. Although this wine is a lighter style red, the fruit is bright with a surprisingly substantial mid-palate of fruit, making it a very versatile wine for a wide spectrum of foods – fish, pork, poultry and even desserts with berries.

 

TERROIR

The grapes in this wine all come from the Wild Diamond Vineyard in southern Lake County. At an elevation of 2,200 ft., this vineyard sits high above the fog line, with 5 – 6 hours of direct sunlight daily and then cooled by Pacific breezes at night coming across the Mendocino wind gap. Its red loamy soil is the result of ancient pre-civilization floods and contains rich nutrients that contribute to the density, acidity and color of these grapes.

Varietal:                      100% Mourvedre
Region:                       Lake County, California
Alcohol:                      14.35%

LIMITED PRODUCTION - 142 CASES

2014 Oak Cliff Cellars Pinot Noir - Product Of The Day

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10% Off Today Only Using Checkout Code: Oak Cliff Pinot

This Pinot Noir is still very young, will cellar for years to come and needs some decanting, if only in the glass, for the full bouquet to evolve. Brilliant garnet in color, the flavor profile starts out with cherry/black cherry and cedar, and as the wine opens up with flavors of orange zest, fig, butterscotch, cardamom and black tea, with a long, silky finish. Pair this wine with turkey, ham, salmon and savory vegetarian dishes like stuffed mushrooms or ratatouille.

Blend:            100% Pinot Noir
Region:          Coombsville AVA, Napa Valley 
Alcohol:         14.05%

LIMITED PRODUCTION - 105 CASES

TERROIR

This old vines vineyard of Pinot Noir was planted nearly 50 years ago (1966) by Pat and Duncan Haynes in what is now the Coombsville AVA, east of the city of Napa. Proximity to San Pablo Bay contributes to the temperate climate of Coombsville, with cooling effects of marine air and fog occur almost daily during the growing season Located in the wide alluvial deposits created by the wearing down of the hillsides, the Coombsville soils contain abundant rock, gravel and, in some areas, are layered with volcanic ash deposits from Mount George.

Qorkz Kitchen

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Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Baked Acorn Squash

Ingredients

1 Large Acorn Squash
2 Tablespoons Butter
2 Tablespoons Brown Sugar
1 Tablespoon Maple Syrup
 

Directions

Preheat your oven to 425 Degrees F. Using a sharp knife, cut the acorn squash in half. Cutting the squash can be a challenge so be very careful. 

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Next, using a scoop or a mellon baller, remove the seeds from the inner cavity of the squash. There are stringy pieces under the seeds, try and remove as much of this as possible. 

Using a pairing knife, score the inside of the squash vertically and then horizontally. 

Wine Pairings

The blackberry and clove flavors of Mourvedre are the perfect pairing for the this sweet and nutty squash dish. Try this Oak Cliff Mourvedre $32 with your Thanksgiving meal as it also goes great with stuffing and turkey! 

Place the squash flesh side up in a baking pan. Fill the pan with enough water to cover the bottom of the pan. Bake at 425 Degrees F. for an hour or until the squash is starting to soften. 

Take 1 tablespoon of butter and use it to coat the inside of each half of the squash. Next, pour the maple syrup over both halves. Use a pastry brush to paint the syrup and butter on the surface of the squash. Sprinkle the brown sugar over the top of the squash and bake for another twenty minutes. 

Remove the squash from the oven and drain out the puddle of syrup into a bowl. 

Finish The Dish 

Serve each person one half of the squash with the accompanying bowl of the cooked syrup. 

Book Club

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We love book club. In fact, for us it is mostly a wine drinking social club where we not only talk about the book, but we also use the time to catch up with our friends. When it's our turn to select the book, we pick from one of the myriad of books about wine that are on the shelves today. In the Book Club feature, we will share some of our favorite wine based books that we have read here at Qorkz, and we hope you enjoy them as well.

Wines of California - A Comprehensive Guide

From Napa and Sonoma to Modesto and Calaveras, take an unparalleled look into California winemaking, history, and geography. "World Wine Guys" Mike DeSimone and Jeff Jenssen have created the most up-to-date and comprehensive coverage of the state's myriad wine-growing regions, including detailed listings of outstanding producers with individual tasting notes. Enjoy winery profiles with tasting notes, winemaker interviews, recipe and food pairings, and photos of all, including wine labels. In addition, there's a foreword by Michael Mondavi and a preface by Kevin Zraly—two of the most powerful names in wine today.

Wine Pairing For This Book 

What's better than trying the same varietal from two different regions when reading the most comprehensive book written about California's wine regions? You can really taste what the temperature and soils of the regions bring to the final products. 

Coruce 2012 Chardonnay From The Antelope Valley Of The California High Desert AVA

The high heat of the desert sun combined with the cool evenings give the wine a delightful tropical fruit flavor. Think pineapple, star fruit, and guava. The regional characteristics of this wine really come through in the bottle. 

The cool morning fog and warm daytime sun give this Chardonnay delightful acidity and crisp fruit. Think green apple, pear, and melon. You can taste the chilly Sonoma mornings with every sip. 

Varietal Of The Week

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Mourvèdre

THE GRAPE

A staple of the Mediterranean, the Mourvèdre grape was probably brought Spain by the Phoenicians.  It needs a warm, dry climate which is why it thrived in southern France and Spain as well as in parts of Algeria and Tunisia.  It was introduced into the United States by the Pellier brothers who brought cuttings of the grape they called 'Mataro' to the Santa Clara Valley in the 1860s.  There are now plantings in California, Washington, Arizona, Missouri and Virginia.  Other New World growing areas include Australia and South Africa. 

THE WINE

Mourvèdre is used to make both red and rosé wines in the New World and the old.  The berries are small and thick skinned which gives the wines a deep rich color and a strong tannic structure.  Often found in blends like, Chateauneuf-du-Pape, Mourvèdre is often the back bone of the wine, but can also be found in silky, single varietal bottles as well.  The flavors are deep and rich.

PERFECT PAIRINGS

Mourvèdre pairs well with grilled or roasted light meats, particularly game would be delightful but can be enjoyed with root vegetables and mushrooms too. Mourvèdre is an excellent choice to pair with your Thanksgiving dinner. 

SHOP MOURVÈDRE WINESIN THE QORKZ MARKETPLACE

2013 OAK CLIFF CELLARS WILD DIAMOND MOURVEDRE

$ 32.00 

2012 PREDECESSOR WON DOUBLE GOLD IN THE 2014 TEX SOM INTERNATIONAL WINE COMPETITION AND THE 2014 RIVERSIDE INTERNATIONAL WINE COMPETITION IN SOUTHERN CALIFORNIA.

TASTING NOTES

Mourvedre is a grape native to Southern Rhone and typically found in Rhone blends, but rarely bottled as a single varietal. Our distinctive single varietal Mourvedre is a soft red perfumed wine with subtle flavors of blackberries and violets, a hint of clove and a dusty finish. Although this wine is a lighter style red, the fruit is bright with a surprisingly substantial mid-palate of fruit, making it a very versatile wine for a wide spectrum of foods – fish, pork, poultry and even desserts with berries.

Thanksgiving is 16 Days Away

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Thanksgiving is 16 days away, are you ready? In the lead up to Thanksgiving we will be putting together some wine suggestions for your Thanksgiving meal that you can have delivered right to your door.  

Oak Cliff Collection

What do you need for Thanksgiving? How about an unoaked Chardonnay to start, a Pinot Noir and Mourvedre for the meal, and an exquisite Red Blend to finish? Look no further than Oak Cliff for your Thanksgiving needs.  Why Mourvedre? It's maybe the best Thanksgiving pairing wine that nobody is talking about. Think of a fuller bodied Pinot Noir with just a touch more tannin and you have Mourvedre. It pairs great with turkey, ham, pork and all the fixings.  

Total Delivered To California: $154.75

Total Delivered To Texas: $159.10

Total Delivered To Florida: $160.45

Total Delivered To Illinois: $160.45

Total Delivered To New York: $160.45

 

Qorkz Kitchen

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Butternut Squash Ravioli In a Sage Brown Butter Sauce

Welcome to Qorkz Kitchen! This week we are doing one of our favorite Fall meals of all time, butternut squash ravioli in a sage brown butter sauce. It's hard not to be excited about this dish as the squash starts popping up at our local farmers market and the weather starts to turn brisk. It's always a crowd-pleaser, and we're excited to share it with you! 

This dish has 6 unique cooking elements and we will go through them in order. Make compound sage butter, toast the spice mixture, make the pasta dough, make the filling, assemble the ravioli, and finally, cook the dish. 

Sage Butter Ingredients 

1 Quart Heavy Cream
1 Bunch Sage Leaves
1 Tablespoon Salt 

Combine the salt and cream in the bowl of a stand mixer with the whisk attachment. Place the protective cover on the bowl and turn the power to medium-high. Let the cream work itself to stiff peaks like you're making whipped cream, this is the halfway point. Let the cream keep churning until the fats combine to form butter and you have liquid buttermilk in the bottom of your work bowl. 

While your butter is churning, take out your sage leaves, remove the stems, and chop into a fine dice. 

To make the compound butter, remove the buttermilk from the work bowl and discard or save for another use. Return the butter to the work bowl and add the sage. Using the whisk attachment, turn the power to high and cream the butter for two minutes. Once the butter is creamed, remove it from the work bowl and store for later use. 

Spice Mixture Ingredients

1 Tablespoon Black Peppercorns
1/2 Tablespoon Red Chili Flakes
3 Tablespoons Fennel Seeds
1 Tablespoon Coriander Seeds
2 Cinnamon Sticks
3 Tablespoons Chili Powder
2 Tablespoons Kosher Salt

Combine the fennel seeds, black peppercorns, coriander, red chili flakes, and cinnamon sticks in a dry frying pan set over medium-low heat.  Stir the spices frequently until they start to be come fragrant, usually about 5 minutes. Spices burn very easily so be sure to give this process your undivided attention. 

Remove the spices from the pan once toasted and grind them in your spice grinder. We use a basic coffee grinder as our spice grinder, but the hand crank ones will work as well. Mix your newly ground spices with the chili powder and salt to combine. Set aside for later use. 

Pasta Dough Ingredients 

115 Grams Semolina Flour
225 Grams  Durum Flour
1 Tablespoon Olive Oil
2 Tablespoons Water
1/2 Teaspoon Salt
1/2 Teaspoon Fine Ground Black Pepper
3 Eggs

Flour measurements are by weight. We like this kitchen scale for our measurements because of its weight zeroing function allowing us to weigh everything in one bowl. 

Mix the semolina, durum, salt, and pepper in the bowl of a stand mixer to incorporate them together. Then slowly add one egg at a time, then the oil, and let the dough start to come together. Depending on the humidity in the kitchen you're working in, the dough may be finished at this point or still may need some water to help smooth it out. Add the water one tablespoon at a time until the dough forms a ball and comes away cleanly from the sides of the mixing bowl. 

Once the dough releases cleanly from the sides of the work bowl, form it into a ball and wrap it in saran wrap. Leave the dough to sit for 30 minutes to an hour to allow for the flour to fully hydrate.  

Butternut Squash Filling 

1 Large Butternut Squash
1/2 Cup Compound Sage Butter
3 Tablespoons Spice Mixture
1/4 Cup Balsamic Vinegar
1/4 Cup Molasses 

Take your butternut squash and peel the outer skin. I always struggle to do this with a peeler, so I use a large pairing knife. Remove the top and bottom pieces, and scoop out the seeds in the middle. Cut the entire squash into 1 inch cubes for cooking. 

Next, place the compound butter in a frying pan set to medium-high. Once the butter stops bubbling and starts to brown, remove the pan from the heat and add the spice mixture, balsamic vinegar, and molasses. This will splatter some so be sure to be very careful during this process. Stir the mixture together to combine and put the pan back on the burner and cook for another minutes stirring constantly. 

Line a baking sheet with aluminum foil then add the diced butternut squash to the pan. Pour the spiced butter liquid over the top of the butternut squash and stir to combine. 

In an oven pre-heated to 400 degrees F., roast the butternut squash for 45 minutes to an hour or until you can stick a fork in them without resistance. Stir the mixture once during the cooking process.  Once cooked, remove the squash from the pan and place into the work bowl of a food processor and pulse until the mixture is smooth. If you do not have a food processor, a potato masher will work as well. 

Form The Pasta Sheets

Sprinkle some semolina flour on your work station. Unwrap your dough ball. Placing it in the center of the flour, cut the ball into quarters. Working with one quarter at a time, use a rolling pin to roll the dough out flat. Take the ends and fold them back into the middle to eliminate the oblong end pieces. Then roll the pasta out again with the rolling pin. Using a pasta roller or pasta rolling attachment to your Kitchen Aid, roll the pasta out into long sheets. You can also do this part by hand with your rolling pin if you don't have a pasta roller. 

These sheets will become the bottom layer of your Ravioli. 

Decorative Leaf Pasta Sheets

To make the decorative pasta squares, make a sheet of pasta as described above. Then lay out sage leaves evenly spaced across the pasta sheet. Cover the leaves with a second sheet of pasta and trim away the excess. Roll the pasta sheets out again as described above. 

Fill The Ravioli

Lay out one of the bottom pasta sheets. Using a scoop or a spoon, place a 1 oz portion of the filling evenly spaced across the sheet. 

Next create an egg wash by whisking together one egg with a tablespoon of water. Cut the sage pasta tops into squares large enough to cover the filling. Using a pastry brush, paint the area around the filling with an egg wash. Then place the tops over fillings pressing down gently to combine the layers. Be sure to push the air out during this step so you have tightly packed ravioli. Then fold the edges up to seal the ravioli. 

Using a pizza cutter, slice the ravioli sheets to cut away each individual ravioli. Then using either the side of a fork or a rolling crimping cutter, cut the edges of the ravioli to trim away the excess pasta and crimp them closed. 

Cook The Ravioli

Bring a pot of salted water to boil. Using a slotted spoon, gently lower the ravioli into the boiling water one by one. Boil them for about 3-4 minutes. They should be floating when they are finished. 

Melt the remaining half cup of compound butter in a frying pan over medium-high heat. When the butter stops foaming and is browned, add the cooked ravioli and sauté for 2-3 minutes. Be careful, the ravioli will splatter when you add it to the butter. 

Finish The Dish 

To serve, plate the ravioli on a plate and add a few decorative sage leaves and enjoy! 

Wine Pairing

“This Pinot Noir has big red fruit but also has a earthy quality to it that blends nicely with the sage and squash. I might not usually go Pinot Noir with this meal, but the combination of these two is outstanding.”
— David Toomey - Qorkz

$55

Exclusively available for residents of Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming or those with a California based wine locker. 

“Syrah brings out the fall spices in the squash and is my choice for this pairing. The smokey nose and deep fruit flavors when combined with the buttery pasta and spiced squash make for an ideal pairing. Yay Fall! ”
— Sarah Toomey - Qorkz

$45

Exclusively available for residents of Arizona, California, Florida, Illinois, Iowa, Michigan, Minnesota, New Mexico, New York, Texas, Washington DC of those with a California based wine locker. 

Product Of The Day

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Because this wine is made and aged in stainless tanks, the fruit is crisp and clean: initially notes of Green Apple and Pear are predominant when served chilled properly, and give way to Melon notes with a hint of Citrus as the wine warms in the glass. The mouthfeel is especially creamy due to the fact that it has undergone 100% malolactic fermentation, converting harsh malic acids to softer, milky ones.

Terroir

Grapes from this wine come from two Sonoma vineyards: one from southern Sonoma County in Carneros and the other from the Russian River area. Carneros is the cooler climate, with wind and fog prevalent conditions, meaning longer growing time, higher acidity and leaner fruit, while Russian River fruit tends to be riper and fatter in style. By blending fruit from the two distinctive areas, this wine results in high acidity and clean, crisp fruit leaning toward green apple and citrus, but with a nice, plump mid-palate of pear and melon.

Varietal:                      100% Chardonnay
Region:                       Sonoma County, California
Alcohol:                      14.0%

LIMITED PRODUCTION - 222 CASES 

Qorkz Kitchen

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Fontina and Prosciutto Stuffed Pork Chops With Roasted Brussels Sprouts

Welcome to Qorkz Kitchen! Today we are doing our spin on a dish from one of our favorite Bay Area residents, Tyler Florence. This is our take on his Ultimate Fontina and Prosciutto Stuffed Pork Chops recipe which we love and is always a crowd favorite. We are serving it with a side of one of our favorite fall specials, roasted Brussels sprouts with Pancetta. We hope you enjoy!  

Stuffed Pork Chop Ingredients 

For The Pork Chops

2 Bone In Pork Chops 1 1/2 inches thick
2 Slices Prosciutto
2 slices (2 oz) Fontina
1 Tablespoon Salt
1 Tablespoon Pepper
2 Tablespoons Olive Oil

For The Brine

1 Cup Salt
1 Cup Sugar
5 Bay Leaves
2 Tablespoons Black Peppercorns
1 Bunch Italian Parsley
1 Bulb Garlic (Cut In Half) 
1 Lemon
6 Cups Water

The Brine 

Brining the pork prior to cooking it makes the pork extra tender and juicy. Take the salt and sugar and 6 cups of water and bring together in a stock pot. Keeping the heat on low, stir the mixture to dissolve all the salt and sugar. Once the sugar and salt are dissolved, set the mixture aside to cool. Using a gallon zip top bag, combine the pork chops, liquid, peppercorns, lemons, garlic, bay leaves, and parsley. Seal tightly and place in the fridge for 30 minutes to an hour.  Remove the pork from the brine and rinse under cold water and pat dry prior to using. 

Pork Chops 

First, take your wedge of Fontina and cut it into two pieces. Next, take the pieces of Prosciutto and lay them on the board side by side. Place one piece of Fontina inside each piece of Prosciutto and fold the ends over the top. 

To make the pork chops you will need a big clean plastic cutting board and a sharp knife. Take the side of the pork away from the bone and make an incision about one and a half inches deep. Cut horizontally until you have cut all the way down the chop. Spread the sides apart and stuff with one bundle of the Fontina and Prosciutto mixture. Repeat with the other chop and set aside. Sprinkle both sides of the pork chop with the salt and pepper.  

Using a deep bottomed frying pan or cast iron skillet, add the two tablespoons of olive oil and set on a stove top burner set to medium-high heat. When the oil begins to lightly smoke, add the pork chops to the pan and sear on each side for 3 minutes. In an oven set to 425 degrees F., insert the whole pan to continue cooking for another 6-8 minutes or until it reaches an internal thermometer reading of 145 - 160 degrees F., depending on how you like your pork cooked. Remove the chops from the pan once they are finished cooking and set aside to rest for ten minutes. 

Brussels Sprouts With Pancetta 

Ingredients 

1 Stalk Brussels Sprouts (2 pounds)
1 Inch Thick Cut Of Pancetta
1/4 Cup Maple Syrup
1/4 Cup Stone Mustard
1/4 Cup Balsamic Vinegar
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper

Directions 

Cut the Brussels sprouts away from the stalk. Wash them under cold water and pat dry. Next, cut away the hard bottoms and tough outer leaves. Cut the sprouts in half and set aside. 

Preheat the oven to 425 degrees F. Mix the sprouts with the mustard, salt, pepper, maple syrup, and balsamic vinegar. Set aside, 

Take the Pancetta and unroll it across a plastic cutting board. Cut the Pancetta into strips approximately equal in width. Next, cut the Pancetta horizontally into cubes. 

In a frying pan over medium-high heat, cook the Pancetta for about 6-8 minutes stirring frequently. Once cooked add the Pancetta to the Brussels sprout mixture. 

Place the baking pan containing the Brussels sprouts and the Pancetta into the oven at 425 degrees F.  

Roast the Brussels sprouts for 40 minutes stirring occasionally. Once finished, remove the Sprouts from pan and set aside on a platter. 

Finish The Dish 

Once your Brussels sprouts and stuffed pork chops are finished cooking, arrange the spouts on a serving platter. Stack the pork chops on the top of the sprouts and bring to the table. This dish is rich and hearty enough to feed four people. 

Wine Pairings

“The big bright fruit of this Pinot Noir pairs perfectly with this dish. A little salty from the pork and sweet from the spouts. You taste just enough of everything, it’s a great match! ”
— Sarah Toomey - Qorkz

Try: Sabina Pinot Noir

$55 in the Qorkz Marketplace. Not available in stores. Under 100 cases left.  

Exclusively available for residents of: California, Colorado, Illinois, Michigan, Missouri, Texas, Washington. 

“Mourvedre is the perfect red for pork. It has just enough tannin to stand up to the meat, but is gentle and bright enough not to overpower it. For a meal like this Mourvedre is a great call. ”
— Jill Hoffman - Qorkz

Try: Oak Cliff Mourvedre

$32 in the Qorkz Marketplace. Not available in stores. Double Gold Winner Texas Somm Challenge.  Under 100 cases left. 

Exclusively available for residents of: Arizona, California, Florida, Illinois, Iowa, Michigan, Minnesota, New Mexico, New York, Texas, Washington D.C.

Qorkz Kitchen

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Bucatini And Red Sauce

Welcome to Qorkz Kitchen! Today we are doing one of our own recipes and making fresh semolina Bucatini pasta from scratch. We are then finishing the pasta in our homemade red sauce. This dish is hearty with just a little kick of spice and is perfect for a cold fall day. We hope you enjoy it! 

Ingredients For The Pasta

115 grams of Semolina flour
225 grams of Duram flour
1 tablespoon olive oil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon fine ground black pepper
3 eggs

Flour measurements are by weight. We like this kitchen scale for our measurements because of its weight zeroing function allowing us to weigh everything in one bowl. 

Directions

Mix the semolina, durum, salt, and pepper in the bowl of a stand mixer to incorporate them together. Then slowly add one egg at a time, then the oil, and let the dough start to come together. Depending on the humidity in the kitchen you're working in, the dough may be finished at this point or still may need some water to help smooth it out. Add the water one tablespoon at a time until the dough forms a ball and comes away cleanly from the sides of the mixing bowl. Because this dough is destined for a pasta extruder, it can't be too dry or the pasta will crack and fall apart as it's being extruded. 

The dough coming away from the sides of the bowl cleanly. 

Once the dough comes away cleanly, form it in a ball on the counter and then wrap it in saran wrap to rest for 30 - 40 minutes. 

For this next part, we use a Kitchen Aid pasta extruder to create our Bucatini pasta. Available Here. If you don't have a pasta extruder, this dough could be rolled out into sheets and hand cut into the noodles of your choosing. 

Forming The Pasta

Take 1/4 cup of the semolina flour and coat the counter of your workspace. Then roll the dough out gently until you have a disk about twelve inches in diameter. Next, cut the dough into smaller sections roughly equal in size. Once you have your pieces cut, roll each one into its own smaller dough ball to go into the pasta extruder. 

To form the noodles, attach the extruder to your Kitchen Aid with the Bucatini plate inserted. Turn the power on to full. Take the dough balls one at a time and insert them into the top of the extruder. They will work their way down the screw inside slowly, so be cautious of that and don't overload the machine. The pasta will come out the bottom fully formed and you cut it off at your desired length. 

Air dry the noodles on a pasta drying rack for 30 minutes prior to cooking. This step makes a big difference in the integrity of the noodles as wet noodles are more likely to stick and clump together during cooking. We like this pasta drying rack for its easy storage. 

Boil the pasta in salted water for 9 minutes or until mostly cooked through. The noodles will cook for additional time in the red sauce prior to serving so you don't want to overcook the noodles, but because there was raw egg used in the dough, be certain to cook the noodles thoroughly. We did not add any oil to our water as that would coat the outside of the noodles and make it harder for our red sauce to stick.

Meatless Red Sauce

This red sauce is our go-to for hearty pasta dishes when we don't want to have a big meaty sauce. It is rich and fragrant with just a touch of spice. 

Ingredients

28 oz can whole peeled Roma tomatoes
1 bunch basil
8 cloves of garlic sliced
1 tube/can tomato paste
1/4 cup olive oil
1/4 cup balsamic vinegar
1 cup red wine
1 tablespoon red chili flake
1 tablespoon dried basil
1 table spoon garlic powder
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
5 bay leaves. 

Using a heavy bottomed pot, add the olive oil, garlic, and 10 fresh basil leaves and cook over medium low for ten minutes to bring out the garlic and basil flavor to the oil. Once the garlic and basil have cooked through, remove the basil from the oil leaving the garlic behind. increase the heat to medium and add the tomato paste. Cook the tomato paste for five minutes or until it starts to brown on the bottom of the pan. Add the balsamic vinegar and stir for another two minutes. Move the paste to the sides of the dish and add the red wine directly to the center of the pan to deglaze any parts of the tomato paste that have stuck to the bottom and then stir the whole mixture together and cook for another 1 -2 minutes. 

Pour the tomatoes into a blender or food processor and pulse 4-5 times until the tomatoes are chunky but not smooth. Add the tomato mixture into the pot slowly so as not to splatter the hot tomato paste.  

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Next add all the spices along with ten fresh basil leaves and give the whole sauce a stir. Reduce the heat to medium low and simmer for one hour stirring occasionally. If the sauce reduces too much, add another 1/4 cup of wine or 1/4 cup of water to thin it back out. Remove bay leaves prior to serving. 

Red Pasta Sauce

Bring The Dish Together

Remove the pasta from the pasta water but do not rinse. Bucatini is a pasta that is hollow inside so it is going to retain some of the pasta water inside of the noodles, which will help add some salt and starch to the sauce. Pour the Bucatini directly into the sauce and stir to coat. Simmer the pasta on low for about five minutes to bring the dish together. To serve, use thongs to twist the pasta into a bowl and grate some Parmigiano Reggiano over the top and ad one basil leaf for presentation. 

Wine Pairings 

“Pasta and red sauce and Merlot. Is there anything more perfect? This Merlot has big cherry flavor with hints of leather and tobacco with soft tannins. Grab a glass and taste why this partnership will always be timeless. ”
— Jill Hoffman - Qorkz
“I love a good Rhone GSM blend anytime but especially with spicy pasta. The spice of the Grenache, lavender fragrance and perfumed berries of the Mourvedre and the dense, tannic fruit of the Syrah lend themselves perfectly to this flavorful and hearty bowl of pasta. ”
— David Toomey - Qorkz

Varietal Of The Week

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THE GRAPE

A native of Burgundy, Pinot Noir is a black-skinned grape known for elegance and difficulty to produce. The grapes-have very thin skins and grow in tight clusters that make them very susceptible to rot and mildew and leads to much lower yields. Pinot Noir prefers to be cultivated in cooler regions that allow for long growing periods producing a medium bodied low tannin wine. While most famously grown in Burgundy, California produces great Pinot Noir in the Sonoma Coast, Mendocino, Carneros, and Central Coast. Pinot Noir is widely produced in Oregon's Willamette Valley, New Zealand, and South Africa.

THE WINE

Pinot Noir is a red wine that exhibits a fruit-forward character with notes of blackberry, cherry, strawberry and raspberry. Pinot Noir has notable herbal or earthy qualities of leather, musk and mushroom, along with spice notes of cinnamon, clove, smoke, and tobacco. Depending on where it's grown, Pinot Noir can have a dryness and tannin structure ranging from moderate to mild. Pinot Noir's known for it's silky, elegant mouthfeel and bright complex flavor.

PERFECT PAIRINGS

Pinot Noir is terrific on it's own, but it also pairs well with cured meats, grilled vegetables, and antipasti. Manchego and Pecorino cheeses are also delightful pairings.

SHOP PINOT NOIR WINES IN THE QORKZ MARKETPLACE

Random Palates

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Welcome To Random Palates 

Random Palates is a new feature we do here at Qorkzcru to help you discover more about your wine. Here's the way it works, we take individuals who have no experience in the wine industry and we pour them wine without telling them anything about it. A completely blind pour from one of the wines sold in the Qorkz Marketplace. We then take it a step further and ask them to taste the wine with four different foods. We discuss and get their feedback then we share with you to help you further determine if this wine is right for you.

First Up, The Players

THE BLIND TASTING

WHAT SCENTS DO YOU SMELL? 

Raja - I smell chocolate, vanilla, and I know it sounds strange, but a hint of banana
Stefania - I smell black pepper and blackberries. 

CAN YOU SMELL OR TASTE THE ALCOHOL?

Stefania - I can smell and taste the alcohol
Raja - I can smell it but I can't taste it

WHAT FRUIT/BERRY FLAVORS DO YOU TASTE?

Raja - I definitely taste blueberry, plums and like a cherry syrup flavor up front and blackberries on the finish
Stefania - I taste rasberries. Definitely rasberries. 

WHAT OTHER FLAVORS DO YOU TASTE?

Stefania - There is a spice there, maybe pepper? I can't place it. 
Raja - I don't taste any additional flavors but I notice the tannins. 

DOES THIS WINE HAVE ANY VEGETAL NOTES? 

Raja - No. I don't taste any. 
Stefania - No. Not at all. 

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Winemaker Tasting Notes

“Deep purple in color, a seductive nose of violets, this blockbuster offers a mouthful of boysenberries, blueberries, and blackberries and finishes with chocolate notes. Stands up well to pork, game, or beef but soft enough to pair with chocolate or mixed berries”
— Qorkz.com

DOES THIS WINE PAIR WELL WITH THE PLUM? 

Stefania - I could eat peaches and plums with this wine all day. This is delicious! 
Raja - I love the wine with the plum! 

DOES THIS WINE PAIR WELL WITH THE DUBLINER CHEESE?

Raja - I think the cheese stands up well to the tannin
Stefania - Delicious with the cheese because both the cheese and wine flavors stand out. One isn't overpowering

DOES THIS WINE PAIR WELL WITH THE STEAK? 

Stefania - This wasn't my favorite pairing. I think the wine is too strong for the steak
Raja - I would say these aren't a match. They were okay together but don't compliment one another like the plum did. 

DOES THIS WINE PAIR WELL WITH THE CHOCOLATE?

Raja - Again, I think it was just okay with the chocolate. Definitely more with the cheese and plums. 
Stefania - The chocolate sorta gets lost. I think the wine is too strong for it. 

THE VERDICT

WHAT IS YOUR GUESS AS TO THE VARIETAL?

Stefania - I hate this part, this is so hard! It was very fruity so I would guess a Zinfandel?
Raja - I also taste the fruit, so I am guessing Merlot. It tastes like it softened, like it used to be stronger, so I am guessing an older Merlot. 

REACTION TO IT BEING PETITE SIRAH

Raja - Oh interesting. I don't know if I have ever tried that varietal before. It has big fruit flavors. I liked it. 
Stefania - Same, it was a first for me as well, but I really liked it. 

WOULD YOU CONSIDER BUYING THIS WINE? IF SO, WHAT IS YOUR PRICE ESTIMATE?

Stefania - Yes I would buy this wine. It was bold but without too much of a kick. I would guess it costs $56.00 a bottle. 
Raja - Yes I would. There was great balance between the body, tannin, alcohol, and overall flavor. My guess, $59.00 a bottle.

THE ACTUAL PRICE IS $42 A BOTTLE. WHAT DO YOU THINK OF THE VALUE?

Raja - Good deal.  I would have thought it would be worth much more, obviously, I thought it was a $60 a bottle wine
Stefania - Oh wow, much cheaper than I expected. Good deal! 

HOW WOULD YOU RATE THIS WINE ON A 1-10 SCALE WITH 10 BEING THE BEST WINE YOU HAVE EVER HAD?

Stefania - I would rate it as an 8. I thought it was really good! 
Raja - Same, I would rate it as an 8. I enjoyed it. 

OVERALL THOUGHTS ON THE WINE?

Stefania - I enjoyed this wine. It fell in the middle for me. It's the kind of wine that I could have with apps or during dinner. It seems very versatile. 
Raja - This is a splurge wine. I would splurge for this wine.

Wine Region Of The Day

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Coombsville 

Coombsville

Coombsville received its designation as an AVA in 2011. Situated on 11,000 acres, Coombsville is a sub-appellation of the Napa Valley AVA. Coombsville ranges in elevation from near sea level at the Napa River on the west to 1,900 feet at the ridge of the Vaca Mountain Range. The Coombsville soils consist of rock, gravel and, some areas are layered with volcanic ash generated from the slow erosion of nearby Mount George. Proximity to San Pablo Bay contributes cooling effects of marine air and fog occurring almost daily during the growing season, maintaining a constant cool temperature to offset the warm daily sun. This allows for a longer growing season than other Napa Valley growing regions and allows the fruit the time on the vine required to develop a strong balance of tannin and acidity. Like most of Napa Valley, the region is dominated by the production of Cabernet Sauvignon, but also produces Chardonnay, Syrah, and Pinot Noir.

Coombsville Wines On The Qorkz Marketplace