News and Wine Blog
August WIne Club: WInes from Argentina!
08/05/2025
The Felino Malbec is the "main" red this month. I made an Argentine Chimichurri Pork Loin Dish to go with this wine. The Felino Malbec shows lots of plum, black fruit and white pepper notes with hints of dried mint. The brightness of the Chimichurri brought out the acidity and fruit notes in the wine. This dish is a great way to use the herbs that are in your gardens this summer. The Chimichurri is like a loose herb pesto spiked with vinegar. Although it probably originated in Spain, Chimichurri is the preferred condiment for most meats in Argentina. Parsley is typical for Chimichurri, but many people add cilantro, I personally love cilantro, therefore, I used it in the recipe. I also had an abundance of sage in my herb garden, so I added some to the marinade. The Chimichurri can be made ahead of time and refrigerated up to a few days, however, hold off on adding the vinegar until just before serving so as not to decolor the herbs.
We always know when summer is in full force when the farmers markets, vegetable stands and our personal gardens are over flowing with zucchini. This veggie is so versitle, it can be used in cakes, breads, dishes and just eaten raw. To use up my zucchini and my abundance of fresh basil that has over taken my herb garden, I made a BLT - Bean, Lettuce, Tomato Burger. This is a Vegan dish and is a nutritious burger for a meatless dinner night. Sun-dried tomatoes, garlic and basil flavor this hearty white bean burger that I topped with pesto for a fresh light, taste. Our white this month is a Chardonnay that is well balanced and shows notes of meyer lemon, pear and apple. The oak aging on this wine adds a nice depth with a creamy palate. The bean burger was a great match for the wine. The lemon notes in the wine, complemented the lemon and basil in the burger, savory notes from the sun dried tomato stood up to the creaminess and slight oak on the wine. I used homemade pesto from herbs in my herb garden mixed with a vegan mayonnaise to top the burger with and served the burger with a green salad topped with lemon poppyseed dressing....Delish!
Deb paired the Cabernet. "I love tuna steak. But fish is not my first thought when considering what to pair with Cabernet Sauvignon. However, tuna steaks are thick cuts of tuna, typically from the loin, known for their firm, meaty texture and rich, savory flavor. They can hold up to red wines, especially when you lock in the juices by searing at a higher heat. “Au Poivre” is French for “with pepper”. This recipe’s spice combination of toasted coriander and fennel seeds along with crushed pepper bring out the best in the Felino Cabernet Sauvignon. The wine as part of the sauce on top adds just enough juicy red fruit flavors so that the spices do not overwhelm the rest of the characteristics in the wine. Complimenting the firmness of the fish with the sautéed riced cauliflower and vegetable medley really gave the feel of a “steak and potatoes” meal without the heaviness! Enjoy!"
Recipe links below. ENJOY!
We always know when summer is in full force when the farmers markets, vegetable stands and our personal gardens are over flowing with zucchini. This veggie is so versitle, it can be used in cakes, breads, dishes and just eaten raw. To use up my zucchini and my abundance of fresh basil that has over taken my herb garden, I made a BLT - Bean, Lettuce, Tomato Burger. This is a Vegan dish and is a nutritious burger for a meatless dinner night. Sun-dried tomatoes, garlic and basil flavor this hearty white bean burger that I topped with pesto for a fresh light, taste. Our white this month is a Chardonnay that is well balanced and shows notes of meyer lemon, pear and apple. The oak aging on this wine adds a nice depth with a creamy palate. The bean burger was a great match for the wine. The lemon notes in the wine, complemented the lemon and basil in the burger, savory notes from the sun dried tomato stood up to the creaminess and slight oak on the wine. I used homemade pesto from herbs in my herb garden mixed with a vegan mayonnaise to top the burger with and served the burger with a green salad topped with lemon poppyseed dressing....Delish!
Deb paired the Cabernet. "I love tuna steak. But fish is not my first thought when considering what to pair with Cabernet Sauvignon. However, tuna steaks are thick cuts of tuna, typically from the loin, known for their firm, meaty texture and rich, savory flavor. They can hold up to red wines, especially when you lock in the juices by searing at a higher heat. “Au Poivre” is French for “with pepper”. This recipe’s spice combination of toasted coriander and fennel seeds along with crushed pepper bring out the best in the Felino Cabernet Sauvignon. The wine as part of the sauce on top adds just enough juicy red fruit flavors so that the spices do not overwhelm the rest of the characteristics in the wine. Complimenting the firmness of the fish with the sautéed riced cauliflower and vegetable medley really gave the feel of a “steak and potatoes” meal without the heaviness! Enjoy!"
Recipe links below. ENJOY!
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Felino Malbec
NOTES: Bright and deep red color with purple tones. Aromas of black fruit reminiscent of fresh plum mixed with blueberries and a hint of flowers. On the palate the wine is balanced, medium-bodied with a good fresh acidity.
93 Points - James Suckling
Recipe to pair with Felino Malbec:
www.vinomas.com/Pork-Loin-with-Chimichurri-paired-with-Felino-Malbec
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Felino Chardonnay
NOTES: This wine exhibits a greenish-yellow hue and opens with notes of corn and green apple, accompanied by hints of pear and herbs. The oak adds a pleasant depth, while the palate is creamy and broad, showcasing good freshness and an oily texture.
90 Points - Wine Spectator
Recipe to pair with Felino Chardonnay:
www.vinomas.com/BLTs-Bean-Lettuce-and-Pesto-Burger-Felino-Chardonnay-VIno-Cobos
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Felino Cabernet:
NOTES: Ruby red with black tones. Intense aromas of red pepper, fresh red fruit, hints of vanilla. Medium bodied, juicy tannins, smooth finish.
92 Points - Jeb Dunnuck
Recipe to pair with Felino Cabernet:
www.vinomas.com/Ahi-Tuna-au-Poivre-paired-with-Felino-Cabernet-Sauvignon
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High Tier Wine Club:
Molly Dooker Gigglepot Cabernet
The Gigglepot is Sarah’s daughter Holly, who couldn’t stop laughing with these crazy black glasses on.
Winemaker’s Notes:
The Gigglepot Cabernet is filled with the fragrances of forest fruit, blackcurrant, and a subtle note of freshly roasted coffee. As you savor it, you’ll uncover a complex blend of flavors, with hints of blackberry, a touch of cigar, and delicate spices. This delightful taste experience is enhanced by a rich chocolate creaminess, gentle tannins, and a smooth finish.
90 points - Wine Spectator
Recipe to pair with Felino Malbec:
www.vinomas.com/Pork-Loin-with-Chimichurri-paired-with-Felino-Malbec
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Felino Chardonnay
NOTES: This wine exhibits a greenish-yellow hue and opens with notes of corn and green apple, accompanied by hints of pear and herbs. The oak adds a pleasant depth, while the palate is creamy and broad, showcasing good freshness and an oily texture.
90 Points - Wine Spectator
Recipe to pair with Felino Chardonnay:
www.vinomas.com/BLTs-Bean-Lettuce-and-Pesto-Burger-Felino-Chardonnay-VIno-Cobos
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Felino Cabernet:
NOTES: Ruby red with black tones. Intense aromas of red pepper, fresh red fruit, hints of vanilla. Medium bodied, juicy tannins, smooth finish.
92 Points - Jeb Dunnuck
Recipe to pair with Felino Cabernet:
www.vinomas.com/Ahi-Tuna-au-Poivre-paired-with-Felino-Cabernet-Sauvignon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
High Tier Wine Club:
Molly Dooker Gigglepot Cabernet
The Gigglepot is Sarah’s daughter Holly, who couldn’t stop laughing with these crazy black glasses on.
Winemaker’s Notes:
The Gigglepot Cabernet is filled with the fragrances of forest fruit, blackcurrant, and a subtle note of freshly roasted coffee. As you savor it, you’ll uncover a complex blend of flavors, with hints of blackberry, a touch of cigar, and delicate spices. This delightful taste experience is enhanced by a rich chocolate creaminess, gentle tannins, and a smooth finish.
90 points - Wine Spectator
Post By:
Deanna Albertson