News and Wine Blog
Wines Around the World: Vino Mas September Wine Club
08/29/2025
The Levee & Loam Meritage Blend is our "main" red this month. Karen made "Steak Stir-Fry with onions and tomatoes" or "Lomo Saltado" in Peruvian. Classic Lomo Saltado is frequently served over french fries; your favorite, frozen or otherwise, works. You can also serve it over rice, but the fries made this dish very unique. For those of you that only drink Red wine and like spice, this is a dish that you can still be able to drink along with the food. The wine is fruit forward and juicy, but not jammy. The fruit notes of the wine balanced the subtle spiciness of the dish. This dish was so colorful and flavorful, and one that will be on my rotation for main dishes.
I made a crispy salmon with fresh cilantro-avocado sauce, topped with lime marinated cucumbers. The pan-seared salmon with crispy skin, paired wonderfully with the cilantro-avocado sauce, and was perfectly complemented by the Aragosta Vermentino. The nose is full of lime and lots of salinity, the bright and zesty flavor of the wine made the lime cilantro sauce and cucumbers pop on the palate. The wine's bright acidity and subtle minerality cut through the rich flavors of the salmon. The avocado sauce is one that you could use also for a marinade or topping for seafood or chicken and it would be great as a dip with chips.
Right now peaches are in season, and are everywhere in stores and farmers markets. I parried the complement red this month, a Nebbiolo and Cabernet blend from the Langhe region in Piedmont, Italy with an easy delicious flatbread peach pizza. Nebbiolo can be on the tannic side, however, this one is not. The fattiness of the cheeses and salty prosciutto helped soften the light the tannins in the wine and the red fruit notes in this wine complemented the sweetness of the peaches. I served this wine with a slight chill, by chilling it just a little, this will help make the wine feel lighter and fresher.
Recipe to pair with Vermentino:
www.vinomas.com/Crispy-Salmon-with-Avocado-Sauce-with-Aragosta-Vermentino
Recipe to pair with: Ensema Rosso:
www.vinomas.com/Peach-Prosciutto-and-Burrata-Pizza-Sansilvestro-Langhe-Rosso
High Tier Wine Club:
“Our wines are an expression of our collective personalities. We have a shared voice. We are committed to the same ideas and styles. That’s what sustains us and makes us unique.” Dennis Bell, VP, Lewis Cellars
Winemaker’s Notes:
Super saturated and packed with enticing aromas, this 2021 has wild black cherry and boysenberry fruits that are threaded with toffee, ganache, and Iberian ham. Ultra-plush on entry the palate is full of fresh, broad-ranging fruit punctuated with espresso, fine-grained tannins, and a long juicy finish. Blend: 79% Syrah, 15% Merlot, 3% Petite Sirah, 3% Cabernet Franc.
I made a crispy salmon with fresh cilantro-avocado sauce, topped with lime marinated cucumbers. The pan-seared salmon with crispy skin, paired wonderfully with the cilantro-avocado sauce, and was perfectly complemented by the Aragosta Vermentino. The nose is full of lime and lots of salinity, the bright and zesty flavor of the wine made the lime cilantro sauce and cucumbers pop on the palate. The wine's bright acidity and subtle minerality cut through the rich flavors of the salmon. The avocado sauce is one that you could use also for a marinade or topping for seafood or chicken and it would be great as a dip with chips.
Right now peaches are in season, and are everywhere in stores and farmers markets. I parried the complement red this month, a Nebbiolo and Cabernet blend from the Langhe region in Piedmont, Italy with an easy delicious flatbread peach pizza. Nebbiolo can be on the tannic side, however, this one is not. The fattiness of the cheeses and salty prosciutto helped soften the light the tannins in the wine and the red fruit notes in this wine complemented the sweetness of the peaches. I served this wine with a slight chill, by chilling it just a little, this will help make the wine feel lighter and fresher.
Recipe links below!
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Leeve & Loam Meritage:
NOTES: Aromas and flavors of ripe blueberry, red plum, and blackberry on the nose and palate, complemented by notes of earth, oak, and subtle vanilla. This medium to full-bodied wine has a silky, smooth texture with plush, approachable tannins and balanced acidity. A blend of: 49% Cabernet Sauvignon, 32% Petit Verdot, 10% Malbec, 9% Cabernet Franc • Leeve & Loam Meritage:
Recipe to pair with Leeve & Loam Red Blend:
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Aragosta Vermentino Di Sardegna DOC
NOTES: It has a light straw yellow color with faint greenish highlights, a citrusy and floral bouquet and a savory, slightly saline flavor with a fruity finish.
Recipe to pair with Vermentino:
www.vinomas.com/Crispy-Salmon-with-Avocado-Sauce-with-Aragosta-Vermentino
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Ensema Rosso Langhe DOC
NOTES: On the nose, a bouquet of red and dark berries with hints of spice and vanilla. On the palate, the taste is medium strong with clear shades of dark berries. The finish is long and intense, with soft and gentle tannins and nice acidity.
Recipe to pair with: Ensema Rosso:
www.vinomas.com/Peach-Prosciutto-and-Burrata-Pizza-Sansilvestro-Langhe-Rosso
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High Tier Wine Club:
Alec's Red Blend
“Our wines are an expression of our collective personalities. We have a shared voice. We are committed to the same ideas and styles. That’s what sustains us and makes us unique.” Dennis Bell, VP, Lewis Cellars
Winemaker’s Notes:
Super saturated and packed with enticing aromas, this 2021 has wild black cherry and boysenberry fruits that are threaded with toffee, ganache, and Iberian ham. Ultra-plush on entry the palate is full of fresh, broad-ranging fruit punctuated with espresso, fine-grained tannins, and a long juicy finish. Blend: 79% Syrah, 15% Merlot, 3% Petite Sirah, 3% Cabernet Franc.
95 Points - Jeb Dunnuck 92 Points - James Suckling
Post By:
Deanna Albertson