This month we present wines from D’Alfonso–Curran Wines.  Who?  What?

D'Alfonso-Curran is a newish brand for two very successful and celebrated wine makers – Bruno D’Alfonso and Kris Curran.   Bruno was the winemaker for many years at Sanford, has his own label called Badge; while Kris was the founding winemaker at Sea Smoke.   Between the two of them - they define the famed Sta. Rita Hills AVA, and have over 50 years winemaking experience. 

The two together bring decades of knowledge, artistry, experience and accolades to their personal labels – Curran, DiBruno and BADGE. 

This month's allocation is for your choice of the following single vineyard selections: d'Alfonso-Curran Pinot Noir Sanford Benedict, d'Alfonso-Curran Pinot Noir, d'Alfonso-Curran Pinot Noir Rancho Los Hermanos, or d'Alfonso-Curran Pinot Noir Rancho La Viña.   Each wine reflects a slightly different terroir in the district, with the Sanford coming from flatlands, and the Hermanos and Viña from hillside slopes. 

Sanford and Benedict Vineyard:  Hand sorted fruit, destemmed, 26 day maceration.  Rose petal, violets, strawberry, white pepper.  A feminine wine.

Rancho La Viña Vineyard:  Hand sorted fruit, destemmed, 26 day maceration. Bing cherry, wild strawberry, cola and licorice. Weight and exotic finish.

Rancho Los Hermanos Vineyard:  Hand sorted fruit, destemmed, 26 day maceration. Jammy red berry and spice, hints of mushroom and forest floor. Broad mouthfeel and soft finish with well integrated tannins,
 

Bruno started at Sanford Winery in 1983 and remained Sanford's winemaker for over 30 years. He spent his last few years developing his own BADGE label to showcase Pinot Noir and Chardonnay from the Sta. Rita Hills, and the DiBruno label consisting of Italian varietals. Kris started out at Cambria Estate Vineyards and Winery, then Koehler Winery, then Sea Smoke which became a huge success. In early 2008, Kris helped Foley's Pinot Noir program. Along the way, she started her own label, Curran Wines, which is devoted to Spanish varietals.

We're getting in on the ground floor with these wines, which - given the pedigree of these two winemakers - has the potential to be very hard to find cult wines!

RECIPE:  Veal Cheeks Blanquette with Baby Potatoes and Oyster Mushrooms Serves 4-6

A blanquette is a “white stew”, meaning the meat is not seared and no dark wine or stock is added. Classically, the meat is tenderized by simmering it in water for a long time, but here we braise these cheeks in the oven, allowing for a better concentration of flavors.

Veal cheeks are available at specialty butchers as a special order.

2 leeks white parts only, halved and washed
2 onions, halved
3 celery stalks, halved
1 garlic head, cut in half lengthwise
1 teaspoon whole black peppercorns
3 tablespoons butter
3 tablespoons flour
3 cups dry white wine
5 thyme sprigs
1 bay leaf
18 veal cheeks, cleaned
1 cup heavy cream
juice of ½ lemon
1 tablespoon tarragon leaves
18 fingerling potatoes
1 garlic head, cut in half
4 thyme sprigs
1 bay leaf
½ pound oyster mushrooms, trimmed
1 shallot, finely diced
1 garlic clove smashed
2 thyme sprigs

Preheat the oven to 350F.

Heat a little olive oil in a large Dutch oven over medium high heat. Add the leeks, onion, celery, garlic, and the peppercorns and cook until the leeks and onions begin to soften but take on no color. Add the butter, and when it begins to foam, scatter the flour over the vegetables. Cook for a few minutes, stirring constantly with a wooden spoon to prevent the flour from browning. Add the wine and cook about 1 minute to burn off the alcohol. Add about 8 cups of water, the 5 thyme sprigs and bay leaf., and bring to a boil. Season the veal cheeks with salt and pepper and add to the pot. Cover and transfer to the oven to cook for about 3 hours until very tender.

Transfer the cheeks to a plate, strain the liquid into a large saucepan and return to the stove over medium heat. Simmer until the sauce coats the back of a wooden spoon. Return the sauce and cheeks to the Dutch oven and keep warm.

Place the potatoes, garlic head, 4 thyme sprigs and bay leaf in a large saucepan and cover with just enough water. Season with 2 tablespoons salt. Bring to a boil and simmer until the potatoes are tender.While still warm, peel the potatoes.

Cook the mushrooms in a large saute pan over high heat until they begin to soften. Add the shallot, garlic and thyme, and saute until the mushrooms are fully cooked and any liquid has evaporated. Discard the garlic and thyme, and add the mushrooms to the veal cheeks.

Warm the veal cheeks over medium heat. Add the cream and potatoes, and simmer until the cream thickens and coats the back of a wooden spoon. Stir in the lemon juice and 2 tablespoons of butter. Transfer the blanquette to a large platter and garnish with the tarragon.

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