Sabina Pinot Noir Vertical - Wine of the Day

/
Sabina Pinot Noir Vertical

Sabina Pinot Noir Vertical

$195

One of the ways that sommeliers learn to taste the differences between vintages is to taste them back to back.  When you have three or more, it is called a vertical tasting.  And that is what we at Qorkz are offering you! Three Sabina Vineyards Oregon Pinot Noirs from three separate vintages.

2011 Sabina Vineyards Oregon Pinot Noir

The 2011 Sabina Vineyards Oregon Pinot Noir nose is reminiscent of crushed cranberries, cherries and herbs, particularly  The acidity cleanses the palate following  while marrying the flavors picked up on the nose to create the ultimate experience producing a spectacular pinot noir for Sabina Vineyards.

2012 Sabina Vineyards Oregon Pinot Noir

The 2012 Sabina Vineyards Oregon Pinot Noir nose is reminiscent of freshly crushed cranberries, cherries and fresh herbs. Brilliant acidity cleanses the palate following the richest of gravies while marrying the flavors picked up on the nose to create the ultimate experience producing a spectacular pinot noir for Sabina Vineyards.

2013 Sabina Vineyards Oregon Pinot Noir

The 2013 Sabina Vineyards Oregon Pinot Noir opens with hints of raspberry and rose petal aromas mixed with flavors of cranberry, leather and green tea in the mouth. The wine is smooth and concentrated on the palate. Spice and sweet oak round out the rich, velvety texture producing a spectacular pinot noir for Sabina Vineyards.

Qorkz Kitchen - Solstice Edition

/

I was researching customs for the solstice and actually found a recipe.  Mostly midsommer festivities involved fire, liquor and staying up all night keeping the witches away.  Witches in June?  I don't know why.  Some thing just are the way they are.  Or we have forgotten why.

In way of keeping traditions alive, I am making Portuguese soup.  Caldo Verde.  Yes, there is a green element.  Everything that I read about the soup indicated that it was a cabbage soup.  But all the recipes that I found used kale.  Maybe I am splitting hairs, but I think I have found a way to live up to the intent of the soup without having to pay $4 a pound for Lacinato kale.  The compromise I have chosen is by means to Savoy Cabbage.  Yes, that is cabbage in the picture.  The leaves of the Savoy cabbage are bubbly like the Tuscan type of kale but it isn't as expensive because it isn't so frou-frou at the moment.

Solstice Kitchen

Here are my ingredients:

  • 1 small head of Savoy cabbage (about 1 lb if it is over that is ok.  you are going to have bits that don't go into the soup)
  • 1 large onion (diced)
  • 1 lb of new potatoes (sliced thin)
  • Chopped garlic (I have seen quantities anywhere from 1-4 cloves.  Choose at will. I have 4 in mine - you have been forewarned)
  • 1/2 pound of chorizo or linguiça (sliced thin)
  • 2 quarts chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

That doesn't seem like enough ingredients for a heart meal.  Amirite?! Well, it is.  

Start the process by pulling leaves off the cabbage until you get down the the really pale inner leaves.  It will start getting difficult to peel these off.  Wash the individual leaves and dry them in a piece of paper towel or an actual towel.  Separate the leaf from the hard stem in the middle of each leaf.  I ended up with 2 pieces per leaf.  Then take several leaves and roll them together like a cigar then thinly slice the cabbage.  It will look like this:

Now you take your onions and garlic and sauté them in a couple of spoonfuls of olive oil. When soft but not browned add the potato slices and the chicken stock. (Which I hope is home made.  See instructions in our gravy piece.) My chorizo is a dry variety so I add it now.  If fresh, it is the last addition.... Let simmer until the potatoes are cooked then mash half of them in the pot to thicken the mix.  When nicely mixed then add the julienned cabbage a bit at a time and let it cook down.

The final cooking should take only 30 minutes but can stay on the back burner for an hour (the bright pretty color will fade but it is still awesomely good and yes, that is what I did).

Serve with country bread and red wine, may I suggest 2011 Genetic Pinot Noir.

Happy summer!

2010 Genetic Pinot Noir - Wine of the Day

/
2010 Genetic Pinot Noir

2010 Genetic Pinot Noir

$100 for 2 bottles

The 2011 Genetic Pinot Noir is a special Oregon Pinot Noir from Sabina Vineyards. This wine has a nose that is reminiscent of freshly crushed cranberries, cherries and fresh herbs. Brilliant acidity cleanses the palate following the richest of gravies while marrying the flavors picked up on the nose to create the ultimate experience producing a spectacular pinot noir for Sabina Vineyards.

The grapes for this wine come from the Roserock Vineyard which is perched on a ridge top towards the southern end of the Eola-Amity Hills AVA, which is located within the Willamette Valley, home to many of Oregon’s finest Pinot Noir vineyards. In 2011, a warm and dry harvest period gave way to cooler than expected conditions in late September and early October. Fortunately, the fruit was at or near its ripening plateau. A final heat spike at harvest dehydrated many clusters, reducing yields and concentrating flavors.

The Genetic wines are an homage to the LGBTQ community and perfect for celebrating Pride Month!  We are offering these wines in pairs for $100.

2011 Sabina Estate Cabernet Sauvignon - Wine of the Day

/

 2011 Sabina Estate Cabernet Sauvignon

$125

This Cabernet Sauvignon is rich and concentrated with well-defined acidity and lush tannins. Dark cherry, currant, and blackberry abound in the aroma, followed by a chocolate, herbal flavor profile wrapped in cassis and black cherry. The blend of vibrant fruit and earthy notes are made complete with a long finish and smooth, lingering tannins. This wine is amazingly approachable now and will age gracefully for a solid 10+ years.

Just like other growers in the Napa Valley during the 2011 harvest season, Sabina Vineyards also had to wait out the rains and time out the grape picking dates just right. The Estate Vineyard was harvested on 2 separate days allowing both lots to have slightly different flavor profiles which was an advantage when making the final blend.

2011 Sabina Pinot Noir - Wine of the Day

/

2011 Sabina Pinot Noir

$55

Roserock is perched on a ridge top towards the southern end of the Eola-Amity Hills AVA, which is located within the Willamette Valley, home to many of Oregon’s finest Pinot Noir vineyards. In 2011, a warm and dry harvets period gave way to cooler than expected conditions in late September and early October. Fortunately, the fruit was at or near its ripening plateau. A final heat spike at harvest dehydrated many clusters, reducing yields and concentrating flavors.

The 2011 Sabina Vineyards Oregon Pinot Noir opens with hints of raspberry and rose petal aromas mixed with flavors of cranberry, leather and green tea in the mouth. The wine is smooth and concentrated on the palate. Spice and sweet oak round out the rich, velvety texture producing a spectacular pinot noir for Sabina Vineyards.

2011 Sabina Estate Cabernet Sauvignon - Wine of the Day

/

2011 Sabina Estate Cabernet Sauvignon

$125

This Cabernet Sauvignon is rich and concentrated with well-defined acidity and lush tannins. Dark cherry, currant, and blackberry abound in the aroma, followed by a chocolate, herbal flavor profile wrapped in cassis and black cherry. The blend of vibrant fruit and earthy notes are made complete with a long finish and smooth, lingering tannins. This wine is amazingly approachable now and will age gracefully for a solid 10+ years.

Sabina Pinot Noir - Product Of The Day

/

2011 SABINA PINOT NOIR

$ 55.00

Tasting Notes

The 2011 Sabina Vineyards Oregon Pinot Noir opens with hints of raspberry and rose petal aromas mixed with flavors of cranberry, leather and green tea in the mouth. The wine is smooth and concentrated on the palate. Spice and sweet oak round out the rich, velvety texture producing a spectacular Pinot Noir for Sabina Vineyards.

This wine is exclusively available for residents of California, Colorado, Illinois, Michigan, Mississippi, Texas, Washington and those with a California based wine locker. 

TASTE WITH OWNER DAVID SABIN & WINEMAKER ALEJANDRO ALFARO

Movie Night

/

Having a Friday night in? We recommend a movie, a bottle of wine, and some popcorn. What type of movie? One about wine of course! There are many movies about wine out there to choose from and on Fridays we will share one with you that we have seen and enjoyed. You get the popcorn and let Qorkz send you the wine! 

Red Obsession

 

Available to stream on Netflix

For over three centuries, Bordeaux has commanded an almost mythical status in the world of wine as a symbol of wealth, power, and influence. But recently, prices for the prestige red wines have been skyrocketing. Something unprecedented is happening to the Bordeaux fine wine market and that something is China.

Red Obsession sets out to explore the Bordeaux phenomenon. Just how good can really good wine be? What compels a cashed up industrialist to pay hundreds of thousands of dollars for a single bottle? Is it taste, prestige, or investment that is driving the demand for the wines of Bordeaux? Or is it simply the need to own something ethereal, unworldly and limited?

Red Obsession is a story of aspiration for greatness. It is also a study of power and passion in high places and the economic power shift from West to East. - Red-Obsession.com

Film Critic 

The Chinese economy has grown exponentially in recent years and has trapped the wine industry in its tremendous wake. While this film focuses on the Chinese obsession for Bordeaux wines, the effect of the new Chinese wine fever has most certainly reached the United States as well. With the prices of Napa Cabernet Sauvignon inching towards averages of $250 - $300 a bottle, we can see how these wines are slowly becoming beyond the reach of the average wine consumer.  When will the ever escalating prices of these wines slow down? If Red Obsession is any indication, we might not discover that answer for a long, long time. 

Why We Love It

Are you the nouveau riche and want to have the absolute very best of something? Is money not really an object for you in getting what you want? No? Me neither. But if you want to be, then this movie is your guilty pleasure.  From transplanting whole wineries brick by brick, to astronomically high bidding wars for single bottles of wine, this movie shows how the other half lives when they want something done right. For most of us wine drinkers, being able to drink any bottle you want, whenever you want is the pinnacle of being an oenophile and that's exactly the life being depicted here. We love the film because it makes us jealous, terrified, and leaves us in awe, all at the same time.  

Wine Pairings

This movie calls for Cabernet, and not just any Cabernet, really really good Cabernet.  Try any of these selections and you won't be sorry. 

 

Anthem 2010 Beckstoffer Cabernet. Looking for a Cabernet that makes you lean back in your chair and go "WOW! That's incredible" Then this one's for you.  

 

2011 Sabina Cabernet Sauvignon. Grace, elegance, and class, are just a few words to describe this highly sought after Cabernet. It's everything a Napa Cabernet is supposed to be. 

Screen Shot 2015-10-29 at 4.14.20 PM.png
 

2011 Chateau Lane Cabernet Sauvignon. Big, bold, and completely unafraid, this Cabernet is deep and complex with assertive fruit and lingering spice. When you taste it you reminder why Cabernet is king. 

Movie Trailer

Movie Night

/

Having a Friday night in? We recommend a movie, a bottle of wine, and some popcorn. What type of movie? One about wine of course! There are many movies about wine out there to choose from and on Fridays we will share one with you that we have seen and enjoyed. You get the popcorn and let Qorkz send you the wine! 

A Year In Burgundy

 
 

Available To Stream On Netflix

What lies within the rhythm of a year?

The vines bud and grow leaves and tendrils, and are trained, cared for. They make grapes, and a small, diligent army of hands comes to carry them away. The stripped vines die back, dry and brown, and turn to brush. The brush is burned, going into the wind as a curl of smoke and into the ground as ash. This is a year in Burgundy.

Experience the year with French wine importer Martine Saunier as your guide. The film is in four season-sections, and plays out against that backdrop: spring showers, drought, heat wave, hail and storms, harvest moons and the damp cold of winter. Each vintage is a time capsule, a bottled piece of history of a very specific year, with its particular weather pattern, its crises and its triumphs. It all goes in, whether you want it to or not, and 2011 was full of drama. 

In the film, we get to know our half-dozen wine-makers: they are artists, whose personalities shape the flavor and style of the wines they lovingly craft. There is joy, fear, anxiety, triumph, and laughter in their experiences. With the Morey-Coffinets, we meet three generations of wine-makers, and little two-year-old Celeste, the first of the fourth generation.

 

In Lalou Bize-Leroy, we meet the uncrowned Queen of Burgundy – now in her eighties, still involved in every detail of her winemaking, creator of some of the best-renowned and most famous wines on earth.

We get a sense of the deep history involved. Though they use many of the latest equipment and techniques, the secrets of winemaking in Burgundy and the discovery of the best terroirs (and how to exploit them) have been developed since Roman times. Indeed, the Cistercian monks kept the art alive during the Dark Ages (500-1000) and developed a whole industry in the Middle Ages: their central wine-making HQ, Clos de Vougeot, still exists, and is the location for one of the central scenes of the film: a great mid-summer banquet. 

Burgundy is exquisitely beautiful. Even if it had no vines, it would be a favorite destination. Its ancient villages, its gentle hillsides, valleys and streams give the impression of a fairy-tale land. Yet it's here that we find what is arguably the most valuable agricultural land on earth: tiny vineyards no bigger than many people's backyards produce wine that sells for thousands of dollars a bottle...

This is a year that went into the bottle and onto film. This is our capsule. The grapes grow. The grapes die away. What is left always in the frame is a way of life. - A Year In Burgundy Official Website. 

Film Critic

Right away you get a sense of how incredibly important wine is in Burgundy. While you get to meet many winemakers and important members of the Burgundy wine community, the wine remains the star. Watching this film you get to experience all the essential elements of winemaking as they take us on a journey from vine to bottle. You also get an understanding of how fiercely protective the different winemakers and vineyard managers are over their craft and their style of growing the vines. To trim or not to trim? Pick before or after the rain? Hand sort or machine sort? Make a mistake in any one of these decisions and the vintage might not meet the lofty standards of Burgundian wine. 

Why We Love It

Part travel film and documentary, A Year In Burgundy lets you visit the French countryside without ever leaving the comfort of your living room while giving you a behind the scenes tour of one of the world's best wine producing regions. We love the science behind winemaking and how it's used to combat all the challenges that nature brings to each vintage. We can greedily overindulge in this film on the battle against Botrytis, the rush to beat the rain at harvest, and what kind of effect (both good and bad) that stems, leaves, and other green tannins can have on a wine. Oh, and did I mention all the romance and picturesque setting of the French countryside? We love this film, and we're certain you'll love it too. 

Wine Pairings

 

You think Burgundy and you think Pinot Noir. This Sabina Pinot Noir is crafted in the traditional Burgundian style making it the perfect partner to this film. 

 

What else does Burgundy do really well? Chardonnay. Think cold, minerals, stone fruit, with good acid. This Stella Chardonnay brings you all of those elements with a touch of honeysuckle to balance that acidity. 

Movie Trailer 

Qorkz Kitchen

/

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.

Book Club

/

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. 

When The Rivers Ran Red 

When Prohibition took effect in 1920, only a few months after one of the greatest California grape harvests of all time, violence and chaos descended on Northern California. Federal agents spilled thousands of gallons of wine in the rivers and creeks, gun battles erupted on dark country roads, and local law enforcement officers--sympathetic to their winemaking neighbors--found ways to stonewall the intruding authorities. For the state's winemaking families--many of them immigrants from Italy--surviving Prohibition meant facing a crucial decision--give up their idyllic way of life, or break the law to enable their livelihood to survive. 

Sosnowski's intimate history provides us with a new view into Prohibition America, away from the flappers and speakeasys of Chicago and New York, and into the lovely hills and valleys of wine country, where families hid vintages and prayed for the days when they could resume the craft that they loved. When the Rivers Ran Red tells of the extraordinary adventures of the stalwart efforts of immigrant families--the Seghesios, the Foppianos, the Nichelinis and the Cuneos--who saved one of America's most beloved traditions.

Wine Pairings For This Book 

Why The Pairing?

Sabina has placed an emphasis on creating a delicate Cabernet with lower alcohol in the classic Napa Valley style. This traditional and Cabernet is the perfect wine to drink while considering the long and storied history of the Napa Valley. 

Winemaker Tasting Notes

This Cabernet Sauvignon is rich and concentrated with well-defined acidity and lush tannins. Dark cherry, currant, and blackberry abound in the aroma, followed by a chocolate, herbal flavor profile wrapped in cassis and black cherry. The blend of vibrant fruit and earthy notes are made complete with a long finish and smooth, lingering tannins. This wine is amazingly approachable now and will age gracefully for a solid 10+ years.

Varietal Of The Week

/

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

Product Of The Day

/

2011 SABINA PINOT NOIR

$ 55.00

Winemaker Tasting Notes

The 2011 Sabina Vineyards Oregon Pinot Noir opens with hints of raspberry and rose petal aromas mixed with flavors of cranberry, leather and green tea in the mouth. The wine is smooth and concentrated on the palate. Spice and sweet oak round out the rich, velvety texture producing a spectacular pinot noir for Sabina Vineyards.

Winemaker Notes

The grapes were transported from Oregon to Napa where they were then fermented in 4 separate French oak open top tanks. Fermentation lasted 15 days. The 4 lots were blended and bottled after 18 months in barrel.

Vineyard Notes

Roserock is perched on a ridge top towards the southern end of the Eola-Amity Hills AVA, which is located within the Willamette Valley, home to many of Oregon’s finest Pinot Noir vineyards. In 2011, a warm and dry harvets period gave way to cooler than expected conditions in late September and early October. Fortunately, the fruit was at or near its ripening plateau. A final heat spike at harvest dehydrated many clusters, reducing yields and concentrating flavors.

Tasting Notes

Taste With Owner David Sabin and Winemaker Alejandro Alfaro!