This month, we present a bracing Spanish Verdejo, a lush Central Coast Viognier, a bright French Rosé, a southern French Grenache Syrah blend, a lovely Tempranillo and a yummy Cali Cabernet Franc. 

First off is Paso a Paso Verdejo, imported by Jorge Ordoñez.  Paso a Paso is the first Verdejo produced from the La Mancha region, a much less expensive growing region that Rueda (where Verdejo traditionally comes from).  

Paso has an enticing nose of spring flowers, nutmeg, cinnamon, and pit fruits leading to a crisp, vibrant tasty wine for enjoying over the next 12-18 months. Light, bright gold. Spicy lemon and lime aromas are complemented by deeper notes of toasty lees and anise. Fleshy citrus and stone fruit flavors are braced by a gentle mineral note, which adds back-end snap. Finishes crisp and persistent for a wine at this price point.  A very good value.

Leojami is a small, family owned winery located in Central California that produces small lot wines at very affordable prices.   Leojami Cedar Lane Arroyo Seco Viognier is a beautiful wine - bright and clear, with a pale lemon yellow core. The aromas are clean and elevated. Hints of papaya, lemon and orange flower rise from the glass. The palate is dry and crisp, full bodied and flavorful. Notes of citrus and cream give way to a rich and complex mouthfeel with a long, soft finish. This wine pairs well with seafood, cream sauces, and salads.

Cedar Lane Vineyard is a fully sustainable vineyard positioned on a sandy, rocky bench above the Arroyo Seco River in Monterey County. The grapes for this wine are grown on single and double cordon. Special attention is given to canopy management and the slow development of elevated aromatics which are the hallmark of incredible Viognier.  Sells for $22/btl at the winery. 

We loved the Colombo Rosé de Côte Bleue.  The Côte Bleue is what locals call the coastline near marseille, where winemaker Jean-Luc Colombo grew up.   this Côteau d'Aix en provence wine is Syrah and Mourvèdre- based (40% each, with 20% Counoise) - crisp and delicate wine and brimming with flavor.    Unlike many rosé wines, Côte Bleue rosé is made with first press juice (not buy the saignée method).  The result is a wine with a fuller mouthfeel, while still retaining bright acidity. 

Grapes are manually harvested from the “Blue Cape”, hilly vineyards with perfectly white limestone above the bay of Marseilles; then fermented for two weeks in temperature-controlled stainless steel vats. The wine is then matured on its lees and bottled in the spring after harvest.

This fresh, crunchy rosé offers well-concentrated flavors of dried cherry, mineral, sage and spice, with touches of richness on the broad finish. Subtle, round and full of finesse. Surprisingly complex, with intriguing notes of raspberries, fresh cherry, black olive and fennel. 

Laurent Miquel Syrah Grenache. I've always liked the wines from Laurent-Miquel very much, and have brought them in from time to time since we've opened.  Laurent Miquel, a talented young winemaker, hand selects the best Syrah (Shiraz) and Grenache grapes from his family estate near Beziers in the South of France.

This typical Southern French blend with dominant spicy Syrah and juicy full Grenache. This wine offers a ripe nose of red fruits, with delicious mocha herbs and spices. The palate is mellow with intense berry flavors and characteristic rosemary, thyme and floral notes. A real taste of the garrigue.

Happy Canyon Vineyards Chukker Cabernet Franc is a limited release Cabernet franc from Santa Barbara County.   Inspired by the great Chinon and Bourgueil wines from the Loire Valley that are served cool and consumed mostly in Paris bistros, Chukker is a blend of estate grown stainless steel fermented (one-third whole cluster) Cabernet Franc, Merlot, and Cabernet Sauvignon, with a very little Syrah added in. 

Its aromas are a blast of sweet-natured and fresh scents of red raspberry, sandalwood, smoke and dried herbs. It shows even more vitality on the palate, where the fruit is a bright and focused mix of strawberry, pomegranate, dried herbs and sandalwood. The finish is dry, but so full of vitality and charm that the wine can be gulped in mouthfuls.

Serve slightly chilled  (though not cold). 

Paso a Paso Tempranillo is 100% Tempranillo, sourced from 40+ year old vineyards in La Mancha. Unfolds with huge layers of earth, campfire smoke and luscious, juicy blackberry.   The color is a saturated purple with fragrant aromas of mineral, scorched earth, and blackberry. The wine has a big core of fruit with enough structure to evolve for 1-2 years.


RECIPES : 
For the White Wines:  Garlic and Herb Roasted Lobster with Old Bay Potato Chips Serves 4

Just because the wines are inexpensive doesn't mean that you can't splurge every once in a while. And what better splurge than lobster?

This recipe conjures up memories of summers spent at the Jersey shore, and while it may be a little early in the year to have a recipe like this in the April wine club, I think we could do with a little sunshine after all the rain and bad weather we have had so far this year.

2 live lobsters (about 2 pounds)
2 cups panko bread crumbs
4 sprigs of fresh thyme, leaves only
1/2 stick melted butter
5 cloves fresh garlic, peeled and gently smashed
1/2 bunch, chopped fresh flat leaf parsley
Kosher salt and freshly ground black pepper
2 lemons, cut into large wedges, for serving
2 new potatoes
Sea salt and black pepper
Old Bay

Preheat oven to 400 degrees F.

Place lobster in freezer to kill humanely then begin preparing the bread crumb topping.  In a food processor add fresh parsley, thyme, raw peeled garlic, melted butter and season with salt and freshly ground black pepper.  Process until well combined then stop, add the panko and pulse a couple of times just to combine.  Set aside while you prepare the lobster.

Using the tip of your knife, split and cut the lobster right through down the middle.  Discard the insides and tomali then place the halves flesh-side up in a roasting tray.  Drizzle with a little olive oil so the panko will stick then pack on the crumb topping.  Bake in the hot oven for 20-25 minutes until the top is golden brown. Serve with fresh lemon wedges and crispy potato chips.

Heat vegetable oil in a large heavy bottom pot to 375 degrees F. 

Slice potatoes on a mandolin or using a sharp knife.  Drop in a bowl of ice water te remove any excess starch then drain and squeeze dry in a kitchen towel.  Fry in batches until golden brown and crispy.  Season with sea salt, freshly cracked black pepper and Old Bay seasoning while hot so the salt sticks.


For the Reds:   Roast Beef and Fontina Sandwiches with Potato Crème Fraiche Serves 4

This excellent roast beef sandwich from Thomas Keller requires a few extra steps but is well worth the extra effort.

4 sourdough bread rolls

4 ounces Danish Fontina, thinly sliced

1 cup Arugula leaves

7 ounces extra-virgin olive oil

2 beef fillet medallions (6 ounces each)

2 tablespoons rosemary chopped fine

2 tablespoons thyme, chopped fine

3 garlic cloves, minced

1/2 teaspoon finely ground black pepper

2 ounces each button, oyster and portobello mushrooms

1 russet potato

6 ounces crème fraîche

1 teaspoon black truffle, finely chopped

1 tablespoon chives, chopped fine

Combine 6 ounces of the oil with the beef, a tablespoon each of the herbs, 2 of the chopped garlic cloves, and the pepper in a bowl, cover and marinate overnight, turning occasionally.

Preheat oven to 350 F, drain beef, place on a wire rack over a baking paper-lined oven tray, season to taste. Roast until cooked rare (20-25 minutes), cover with foil and rest (10-12 minutes), thinly slice and set aside.

Reduce the oven temperature to 300F.

Combine the mushrooms with the remaining herbs, garlic and oil in a bowl, season to taste. Transfer to a baking paper-lined oven tray, roast until golden (15-20 minutes). Cool slightly, process in a food processor until a fine paste forms (1 minute), then with motor running, gradually a little more oil. Season to taste and set aside.

Cook the potato in boiling salted water until tender (20-25 minutes). Drain, peel and pass through a fine sieve. Fold in the creme fraiche and truffle, season to taste and set aside.

Preheat a grill on high heat. Halve rolls, spread bottom halves with mushroom mixture, then layer with beef and Fontina. Spread top halves with potato crème fraîche. Place bottom halves on a baking-paper-lined oven tray and grill until cheese melts (2-3 minutes). Top with the arugula, season to taste, sandwich together and serve immediately.

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