It’s that time again for our members to have their quarterly choices and a lunch. Our wine club consists of four shipments a year in March, June, September and December.
There is no fee to become a member, only a commitment that you will remain a member for at least four shipments. With every shipment you have the option of either having it shipped to you or picking it up at the winery.
This weekend is our member pick up party which we offer to all of our members free of charge. It allows two members to have lunch and a glass of wine each. If they wish to invite friends, it’s $15 perperson. Every lunch includes wine pairings. I choose one white wine and two red wines, and one of the three is always a new release.
This quarter my three wines of choice are 2010 Reyes Merlot, 2014 Reyes Muscat and 12-year-old Agua Dulce Delight (new release). This would make an amazing holiday gift for a wine lover!
Now, I had to think about what to serve for lunch.
As I was putting together dinner recently, I realized we have so many leftovers from Thanksgiving. I thought it was time to reincorporate them into a meal. Back in 2012, I published my cranberry sauce recipe (reyeswinery.com/spicycranberrysauce), I then mixed my cranberry sauce with a few other ingredients and created a BBQ type of sauce to serve with my meatballs (which I mentioned last week). I served it with a mushroom pasta and broccoli. During this dinner, I realized this would be perfect to serve this weekend for our quarterly member lunch! It will pair with the 2010 Reyes Merlot.
Reyes 2010 Merlot pairs perfectly with my pumpkin hummus, it also pairs well with pork chops with a cinnamon jerk rub, Toscano cheese dusted in cinnamon and many things you might enjoy during Fall. It has won silver awards from the 2012 O.C. Fair Commercial Wine Competition and the 2012 Long Beach Grand Cru Wine Competition. Plus, bronzes from the 2012 Los Angeles International Wine Competition, Sunset International Wine Competition and the 2013 San Diego County Fair Commercial Wine Competition.
Cranberry Sauce Meatballs
2 cups of spicy cranberry sauce
1 cup of 2010 Reyes Merlot
1 cup ketchup
3 tbsp light brown sugar
Juice of one lemon
In 3 qt cast iron Dutch oven, place ingredients in pan and cook on medium heat on the stove.
Cook until it boils, 5-10 minutes.
Turn the heat down to low and continue to cook for 5 minutes.
Stir in meatballs (http://reyeswinery.com/meatballs-and-2016-renaissance-by-reyes-sangiovese)
Serve with 2010 Reyes Merlot.