August 2023
As the sun-drenched days of August continue, we are thrilled to present two curated picks of exceptional wines that epitomize the essence of this vibrant month! These wines are perfect to enjoy poolside as they are both aromatic and lightly structured. The August wine club selections promise to ignite your senses and make this season truly unforgettable - we hope you enjoy!
A little bit about the wines…
2022 ‘Calcite’ White Table Wine
Calcite is the predominate geologic parent material of the soils found in the Cienega Valley. It is an ancient type of limestone which is extremely rare in California. This wine represents the typicity of this region’s alkaline soils and the dynamic of the warm day/cold night diurnal shift climate that allow the grapes to ripen and retain freshness. It is made from the two most widely planted white varieties in the Cienega Valley from vines ranging in age from 25 to 60 years old.
2022 ‘Mago’ Red Wine
Mago is a light red wine made from a mix of red and white grapes from the magical terroirs of the central coast. The blend changes annually but the concept is the same: to make an aromatic, lightly structured and refreshing red wine. The blend of varieties are all made in slightly different styles in terms of maceration times and the use of stems or without.
Food Pairing Recipe:
Salmon burgers:
12–14 ounces cooked salmon (canned is great! – see notes)
2 eggs
1/2 cup panko breadcrumbs
1 teaspoon salt or soy sauce
1-2 tbsp mustard (depending on your spice preference, and preferably dijon)
1/2 teaspoon garlic powder
1-2 preserved lemons, or 1 tbsp pureè (Casablanca Market sold in the shop work great)
1/4 cup chopped fresh herbs, like chives, parsley, or dill
olive oil for pan-frying
Cabbage Slaw:
1 head green cabbage, finely shredded
1 cup plain Greek yogurt
1/4 cup dijon mustard
2–3 tablespoons white distilled vinegar (more to taste)
1 teaspoon salt
juice of 1/2 lemon for taste
How to make the patties:
For the salmon: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
For the slaw: Mix all slaw ingredients together. Taste and adjust.
Serve: Serve up the salmon burgers on a bed of creamy slaw. Our favorite toppings include, tomato, avocado, and some butter lettuce!
Note: For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned boneless skinless salmon!
Gluten Free Options: Rice flour, almond flour, and GF oats
