This month, we've got two great summer weight whites, a Rioja, a South African red, and two amazing Argentine wines for you to enjoy.

First off is Royal Chenin Blanc from the Riebeek Valley in the Swaartland district of South Africa.  This Steen (as Chenin is fondly called by old school South African wine drinkers)  is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike. Packed with upfront melon fruit, the nose charms with an abundance of guava and gooseberries as well as the signature hint of honey. The palate follows through with fruit flavors balanced by a crisp acid to ensure a fresh and fruity style of wine.  Enjoy well-chilled as a lovely crisp glass on its own but ideal for al fresco dining and with light summer fare. Beautiful with salads, anti pasti and seafood.  48 year old vines, showing  a very good concentration of ripe stone fruit with honeyed notes and nice balancing acidity. A surprisingly good wine for the price.

Then there's La Bourgeoisie Dionysus Vineyard Chardonnay, a single vineyard Washington State Chardonnay from Chris Hedges of Hedges Winery, produced tongue in cheek under the guise of The House of Independent Producers. A perfect everyday choice with fresh apple and pear surrounded by a lovely balance of cedar, spice and a hint creme brulée. Wonderful balance and acidity. No one-trick pony devoid of character, this. A soon to be favorite that is bound to please and affordable enough for everyday drinking.

Next up, Montebuena Rioja, a great tasting Rioja that was just awarded 90 points from Robert Parker. Montebuena is produced by Bodegas Burgo Viejo.    The 2009 Montebuena is 100% Tempranillo. Dark ruby-colored, it offers an appealing perfume of spice box, leather, tobacco, and blackberry. On the palate it is packed with ripe fruit, has outstanding concentration, and impeccable balance. It is a great bargain that offers a sneak preview of the great 2009 vintage in Rioja and northern Spain in general. It should drink well for 6-8 years.

Royal Shiraz-Cabernet is 60% Shiraz, 40% Cabernet Sauvignon blend.  Juicy and fruity, Australian in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well balanced, a lingering finish of berries, spice and beautifully integrated oak.  Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs.

Picada 15 Merlot is a juicy, well balanced, new world style Merlot from NQN Winery in northern Patagonia.  Aged in French and American oak barrels for 12 months, then for a minimum of 8 months in the bottle prior to release.  Sells elsewhere for $13/btl.

From the same winery, Malma Cabernet Sauvignon is intensely ruby red in color with purple tints. Aromas of red berries such as cherry and strawberries. Fruity on the palate with subtle notes of spices and red pepper. A medium-bodied wine with round tannins.  Sells elsewhere for $18/btl. 


RECIPES:

For the White:  Pork and Clams with Chickpeas and Black Olives serves eight

This is a great light evening meal that comes together very quickly with just a little prior preparation.

#6 garlic cloves smashed
# 1 tablespoon sweet paprika
# 2 1/2 teaspoons crushed red pepper flake
# Sea salt
# 3/4 cup olive oil
# 2 pounds pork loin, cut into 1/2 inch pieces
# 3/4 cup extra virgin olive oil
# 1 medium onion finely chopped
# 2 cups dry white wine
# 3 pounds Manila or littleneck clams, scrubbed and rinsed
# 1/4 cup roughly chopped black olives
# 12 cups chickpeas, cooked
# 1/4 cup flat leaf parsley, finely chopped
# 1/4 cup basil, torn into small pieces
# 1 sourdough baguette, torn into large pieces for dipping

In a food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the olive oil and process to a paste. Add the remaining 1/2 cup of olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.

Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, about 10 minutes.
Add the clams to the skillet, along with the olives and chickpeas, cover and cook just until the clams begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer. Sprinkle with the parsley and basil, and serve in deep bowls.
Red Wine:  Spicy Black Pepper Coated Drumsticks with Gorgonzola Dip Serves 4

This is Mario Batali’s take on the classic Buffalo Wings and Blue Cheese DIp.

* 12 chicken drumsticks
* Sea salt
* 1/2 cup buttermilk
* 2 tablespoons Tabasco sauce
* 1 tablespoon fennel seeds, lightly crushed
* 2 tablespoons freshly ground black pepper
* 2 fennel bulbs
* 4 ounces Gorgonzola Dolce
* 1/4 cup red wine vinegar
* 1/2 cup extra virgin olive oil

Preheat the oven to 400F

Place the drumsticks on a baking sheet and season all with sea salt. Bake for 20 minutes.
In a medium bowl, stir together the buttermilk, Tabasco, fennel seeds, and pepper. Set a wire rack over a small baking sheet.
As soon as the drumsticks come out of the oven, toss them in batches, into the buttermilk and turn to coat, then place skin side up on the wire rack to drain. Spoon a little of the mixture, with fennel seeds and pepper, over each one and set aside. (This part can be done up to a day ahead-bring to room temperature before grilling).
Preheat a grill.
Trim the fennel bulbs, cut lengthwise in half, and cut out the core. Cut into 1/4 inch wide sticks and toss into a bowl of cie water.
Crumble the Gorgonzola into a small bowl and mash with a fork. Add the vinegar and stir until fairly smooth. Drizzle in the oil, stirring. Pour into small bowls for dipping.
Place the drumsticks on the hottest part of the grill, cover the grill, and cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes.
Put the drumsticks on a platter. Drain the fennel sticks, pat dry, and place next to the wings. Serve with the Gorgonzola dip on the side.


Red Wine: Grilled Spiced Ribeye Steaks with Sweet Potatoes and Quick Chipotle Aioli Serves Four

* 4 tablespoons unsalted butter
* 1 garlic clove minced
* 2 limes zested and juiced
* Sea salt to taste
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons smoked paprika
* 4 ribeye steaks, about 12 ounces each
* 2 large sweet potatoes
* 1 cup mayonaisse
* 2 tablespoons chipotles in adobo sauce
* 1 ripe avocado, peeled and diced into medium size pieces
* 1/2 lemon juiced
* 1/4 small red onion, thinly sliced
* 3 sprigs cilantro, leaves only


Cut the sweet potatoes in half crosswise and then cut lengthwis into thick steak frites. Toss with a tiny amount of oil and sea salt and pepper and place on a sheetpan. Cook in a 375F for about 45 minutes until tender. Remove and keep warm.
While the sweet potatoes are cooking, light a charcoal grill or heat a gas grill to high. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika and cumin, and 1 1/2 teaspoons of sea salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and allow to rest for about 5 minutes.
Place the mayo and chipotles in a food processor and blend until smooth.
Toss the avocado with the lime juice, red onion and cilantro Season with salt and pepper.
Serve the steaks topped with the avocado salad. Serve the sweet potatoes on the side with the aioli.

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