September 2023
Hey there, wine enthusiasts and grape aficionados! Can you believe it's already September? As we bid farewell to the hot summer sun and usher in the crisp, cool vibes of early autumn, there's something truly magical about this time of year. We hope your taste buds are ready to try some new and exciting wines handpicked to complement the changing season and elevate your wine game.
EZY TGR Pinot Noir, Williamette Valley 2021
EZY TGR Pinot Noir hails from the picturesque vineyards of Oregon's Willamette Valley. This region is renowned for its ideal climate and terroir for Pinot Noir cultivation. The winery, EZY TGR, was founded by a group of passionate winemakers with a shared vision: to create exceptional Pinot Noir wines that showcase the true potential of this grape variety in the Willamette Valley.
EZY TGR Pinot Noir is classic Willamette Pinot – fresh strawberry and dark ripe berries. Cherry cola notes begin to emerge as it opens up in the glass, followed by dried rose and black tea. The palate is soft, and medium-bodied, with elegant silky tannin. This is a fresh, easy style of Willamette Pinot.
NV FOLKTALE SPARKLING ROSÉ
Folktale Winery & Vineyards, nestled in the heart of California's Monterey County, is where our story begins. This winery is renowned for its commitment to producing wines that not only showcase the region's terroir but also capture the essence of storytelling. Folktale's Sparkling Rosé is no exception, and it's a testament to their dedication to crafting exceptional wines.
The Folktale Rosé Brut sparkling wine opens with soft notes of watermelon, kiwi and a beautiful yeasty quality that invites you in. The palate is elegant, with cherry, floral, and a creamy texture that has a bright finish.
tomato basil galette with burrata
ingredients:
FOR THE PIE DOUGH
2 cups AP flour plus more for dusting
1.5 sticks cold butter unsalted, cut into large cubes
1 tbsp apple cider vinegar
⅓ cup ice water plus more as needed
2 tsp salt
FOR THE GALETTE
4-6 large heirloom tomatoes preferably varying sizes and colors
¼ cup basil pesto
2 cups fresh grated parmesan or pecorino
¼ cup fresh basil leaves for garnish
1 egg beaten, for egg wash
1 cup stracciatella or burrata
1 lemon zested
flaky salt and black pepper for serving
instructions:
Preheat oven to 400.
Slice your tomatoes to about ¼ of an inch thick. Salt both sides, and transfer to a paper towel lined sheet tray. Allow the tomatoes to release their excess moisture for at least 10 minutes.
MAKE THE PIE DOUGH
Combine 2 cups flour, cubed cold butter, and salt to a food processor. Pulse until the butter is about the size of peas. Transfer to a large bowl, and add apple cider vinegar and ⅓ cup ice water. Stir with a fork. Add an additional splash of water until the dough starts to come together.
Dust a clean work surface with flour. Transfer the dough to surface and knead until no dry spots remain. Avoid overworking. Wrap in plastic wrap and chill in the fridge for at least 2 hours.
Once chilled, transfer the dough to a clean work surface dusted with flour. Roll out into a large circle until the dough is about 1/8 of an inch thick. Carefully transfer to a sheet tray lined with parchment.
Build your galette immediately or transfer the dough back to the fridge until you're ready to go.
BUILD YOUR GALETTE
Spread about ¼ cup of basil pesto in the center of the dough, leaving about 1-2 inches of dough for the crust. Sprinkle 1½ cups of grated parmesan on top of the pesto. Layer the tomatoes on top of the cheese.
Fold the crust over the edges of the tomatoes. Brush the exposed crust with egg wash and sprinkle with remaining parmesan. Top everything with flaky salt.
Transfer to preheated oven for 45-55 minutes.
Allow the galette to cool on the hot sheet tray for about 15 minutes before garnishing and slicing.
GARNISH AND SERVE
Once the galette has cooled, top with stracciatella, extra pesto, fresh basil, grated lemon zest, flaky salt, and black pepper. Slice and serve.