Lime Kiln Valley - Wine Region of the Day

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Lime Kiln Valley received its designation as an AVA in 1982 but has been home to vineyards since 1887.  Vine cuttings were brought from France and from mission vineyards.

Situated on 2,300 acres, Lime Kiln Valley is located in San Benito County. The valley has been known for its kilns before 1900.  The county formally named the valley in the 1970s.  The soil of the region consists of fine limestone and dolomite base, with top layers of sand and gravel loam above.

The climate of the valley is noted for having less precipitation than the land at higher elevations but slightly more than the greater Cienega Valley.  The valley floor averages 16 inches per year instead of 40 inches up in the mountains and 15 inches in other valley zones. 

Lime Kiln Valley has a mild diurnal cycle; the region has bright sunny days and moderate evenings. Average temperatures in the valley are cooler in the winter and warmer in the summer than the surrounding areas.

.The region is best known for its production of Mourvedre and  Zinfandel but is also home to Sauvignon Blanc, Pinot Noir as well a virtually extinct Bordeaux varietal, Gros Verdot

San Miguel District - Wine Region of the Day

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The San Miguel AVA is located in the north central portion of the original Paso Robles appellation and is named for the Mission San Miguel Arcángel, the Franciscan Mission created in the late 1700s.  Marine influence is not much of a factor in the San Miguel appellation.  Precipitation is relatively sparse due to the region being located in the rain shadow of the the Santa Lucia mountain range.  It receives 11.4 inches of precipitation per year.  The area is also warmer than many of the Paso Robles sub-appellations and averages 3,300-3,400 Growing Degree Days.  This makes San Miguel the third warmest area in the region.  The elevations in the region range from 580 to 1,600 feet above sea level and is crossed by both the Estrella and the Salinas River.  The geology at some of the higher elevations are characterized by granites and Monterey Shale which are then eroded into alluvial soils which are deep in the benches, terraces and floodplains.  Grapes being produced in the region include: Cabernet Franc, Cabernet Sauvignon, Grenache, Malbec, Merlot, Mourvedre, Petit Verdot, Petite Sirah, Sauvignon Blanc, Syrah, and Zinfandel.

San Antonio Valley - Wine Region of the Day

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The San Antonio Valley received its designation as an AVA in 2006. The San Antonio Valley is located in Monterey County and is bordered to the west by the Santa Lucia Mountains.

Unlike many of the wine regions in the United States, there is a long history of viticulture in the San Antonio Valley.   It was home to the Mission San Antonio de Padua that was founded in 1771 by Father Junipero Serra.  Franciscan Missions in Alta California could not rely on supplies from Spain and were required to be self-sufficient.  This meant making flour for bread and grapes for wine.  The Mission is still in operation as a parish church and visitors can see the original wine pressing vats and wine cellar.

The valley is located in the southern part of Monterey County and is located between the Santa Lucia Mountains near the Salinas Valley and includes San Antonio Lake and Fort Hunter Liggett Military Reservation.  The terrain contains gently rolling hills which form a basin or bowl shape.

The climate is typically warm and dry but benefits from the cooling breezes of nearby Lake San Antonio and the Pacific Ocean.  The region averages approximately 3,000 GDD on the Winkler Index indicating that it is the prime climate for Bordeaux and Rhone varietals.  The cool marine air that is so common for Monterey County is mostly absent. The region tends to be hotter and drier during the growing season but cooler during the spring and autumn.

Soil composition is also unique in San Antonio Valley.  Nearby Hames Valley is primarily composed of soils from the Lockwood series that are alluvial fans and terraces of siliceous shale.  San Antonio Valley has a more varied soil profile with 40 different types being represented.  The soil is primarily gravelly loam and clay that are mostly alluvial but with more gravel, sand and clays in the mix.

The region is known for its production of Bordeaux and Rhone varietals but is becoming home to Spanish and Portuguese grapes as well.  You can find Albarino, Barbera, Cabernet Franc,  Cabernet Sauvignon,  Chardonnay, Dolcetto,  Grenache,  Malbec,  Marsanne,  Merlot,  Mourvedre,  Petit Verdot, Petite Sirah, Pinot Grigio, Primativo, Roussanne, Sangiovese, Syrah, Tempranillo, Tinta Cao, Tinta Roriz, Touriga Francesca, Touriga Nacional, Zinfandel being produced in San Antonio Valley.

2013 Oak Cliff Cellars Wild Diamond Mourvedre - Wine of the Day

 2013 Oak Cliff Cellars Wild Diamond Mourvedre

$32

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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.

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.

2013 Oak Cliff Cellars Rogues Blend - Wine of the Day

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 2013 Oak Cliff Cellars Rogues Blend

$29

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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.

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.

2013 Ascension Cellars Trinity GSM Grenache, Syrah & Mourvèdre - Wine of the Day

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 2013 Ascension Cellars Trinity GSM Grenache, Syrah & Mourvèdre

$56

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Our vibrant, ruby red gemstone wine is a beautifully bodied southern Rhône-style Grenache blend. Roses, red strawberries and bing cherries encompass the classic elements and style of Châteauneuf-du-Pape, swirling with sour jamminess and spontaneous bursts of rose water, crushed blood red oranges and white pepper on the finish.  

Trinity GSM is an enjoyable companion for medium bodied cheeses but our wine is invariably invited to stay for dinner with entrees of salmon, duck, pheasant, goose, pork, turkey and pasta.

San Francisco Bay - Wine Region of the Day

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The San Francisco Bay received its AVA designation in 1999. Sitting on over 1,566,713 acres, San Francisco Bay is a large AVA containing the sub-appellations of Livermore Valley, Pacheco Pass, San Ysidro District, and Santa Clara Valley. A small number of wineries are located in and around the San Francisco Bay, including on Treasure Island and the Former Alameda Naval Air Station. Due to its size, there are multiple temperature zones contained within the AVA, ranging from cold, windy, and foggy, to hot and sunny. The region is known for producing Barbera, Cabernet Sauvignon, Chardonnay, Grenache, Mourvedre, Petite Sirah, Pinot Noir, Riesling, Syrah, and Zinfandel.

El Pomar District - Wine Region of the Day

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Another of the Paso Robles sub-appellations, the El Pomar is located in the center part of its parent.  The name, "El Pomar" means "The Orchard" and is a reference to the orchards that were initially planted in the area when it was settled in the 1880s.  The District consists of alluvial fans and old river terraces that have mixed sediments from the Monterey (marine shale), Paso Robles (non-marine mudstone and conglomerate) and Simmler (red sandstone) formations.  The temperatures are moderate and are considered ideal for Bordeaux varietals such as Cabernet Sauvignon and Merlot, however there are many Rhone grapes like Grenache, Mourvèdre and Syrah as well.  El Pomar receives only 15 inches of rain per year but this amount is supplemented with marine breezes and fogs.

Capay Valley - Wine Region of the Day

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Capay Valley by David Toomey for Qorkz.

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Capay Valley received its designation as an AVA in 2002. Situated across 102,400 acres, the region is neighbors with Napa County and is centered on the Capay Valley in Yolo County. The terrain of Capay Valley consists of rolling hills and valley floor where the soils contain river rock and volcanic ash deposits. The climate in Capay Valley features warm days and cool nights. The mountainous terrain captures daytime heat in the valley but has cooling effects in the evenings. The warm climate leads to a short growing season and robust yields. Capay Valley produces many different varietals including Cabernet Franc, Cabernet Sauvignon, Syrah, Mourvedre, Tempranillo, and Viognier.

2013 Oak Cliff Cellars Rogues Blend - Wine of the Day

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2013 Oak Cliff Cellars Rogues Blend

$29

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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.

2013 Ascension Cellars Trinity GSM Grenache, Syrah & Mourvèdre - Wine of the Day

2013 Ascension Cellars Trinity GSM Grenache, Syrah & Mourvèdre

$56

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Our vibrant, ruby red gemstone wine is a beautifully bodied southern Rhône-style Grenache blend. Roses, red strawberries and bing cherries encompass the classic elements and style of Châteauneuf-du-Pape, swirling with sour jamminess and spontaneous bursts of rose water, crushed blood red oranges and white pepper on the finish.  

Trinity GSM is an enjoyable companion for medium bodied cheeses but our wine is invariably invited to stay for dinner with entrees of salmon, duck, pheasant, goose, pork, turkey and pasta.

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

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

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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.

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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

Qorkz Kitchen

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.

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Baked Acorn Squash

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Ingredients

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

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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. 

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. 

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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! 

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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. 

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Finish The Dish 

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

Varietal Of The Week

Mourvèdre

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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

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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

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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.

Qorkz Kitchen

Fontina and Prosciutto Stuffed Pork Chops With Roasted Brussels Sprouts

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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!  

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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

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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. 

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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

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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. 

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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. 

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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.