Valentine’s Day was yesterday and I was amazed at how many couples were out and about tasting wine. It was fun to see people taking time off work to spend it with each other. One of the perks of working in a tasting room is the ability to meet people, get to know them and recommend amazing wines to help them to remember their tasting. It’s even more fun when you are able to recommend recipes to help make their special day even more so.
This month we are featuring our 2013 The Canyons Red Wine. It’s a delicious blend of mostly Cabernet with some Malbec, sourced completely from The Canyons vineyard on the northwest slope of Red Mountain. It’s wonderful by itself but paired with something spicy, it really shines.
Try it with the Paella from Tyler Florence and it’s a match made in heaven.
For dessert, chocolate is always a classic choice. It can be tricky pairing chocolate with wine so make sure you choose a dark chocolate - sweet chocolate taken with red wine will turn bitter and sour! For more on the science behind this, check this blog post from Palate Press out.
Choose a Flourless Chocolate Torte (recipe below) or some simple artisan chocolates for the perfect finale. Both are rich and delicious and are a wonderful way to end to your romantic meal.
1 ¾ sticks butter
7 oz blanched toasted almonds
6 oz bittersweet chocolate
4 large eggs, seperated
1 cup sugar
1/8 teaspoon cream of tartar (added to egg whites)
Preheat oven to 300F.
Melt butter and let cool. Grind almonds and chocolate together in food processor. Slowly add the butter to chocolate mixture. Beat the egg yolks and sugar until thick. Fold the chocolate mixture into the egg/sugar mixture. Beat the egg whites and cream of tartar until they reach stiff peaks. Fold into the chocolate almond mixture. Pour into 8 inch spring form pan.
Bake for 50 minutes, cool on rack. Dust with cocoa powder and powdered sugar.
Happy New Year!
I love January. It’s always a fresh new start, a time of change, a time of reboot. January is also a great time to get your wine cellar organized! From the make/model you choose, to the method in which you keep track of your wines, there are many aspects to think of when considering a wine cellar.
First and foremost, your wines should maintain a steady temperature. 55-59° F is the optimal temperature range along with 55-75% RH for storing wine. Fun temperature facts: wine will age 4 times faster if stored in a closet or pantry! We know that 55°F is optimal. 46°F is entering the danger zone on the cold side and wine freezes at 32°F. Wine enters the danger zone on the warm side at 70°F and is cooked at 82°F.
There are many types of wine cellars in a wide range of prices that will do a great job of keeping your wine at an optimal temperature. A simple search on Google using “Wine Fridge” will bring up a vast array of choices from popular stores such as Best Buy, Amazon, and Home Depot. Choose one that fits your budget and your drinking habits.
Ok, you have the wine cellar, now how are you going to keep track of your wines? If you’re Excel savvy, a spreadsheet listing vintage, varietal, price and tasting notes will do you just fine. If you’re tech savvy, there are several apps out there that will do a great job of keeping your wines in line. Vivino and Cellar Tracker are available both on iOS and Android. Vivino (iOS Android) allows you to scan your wine, save them to your cellar and find food pairings and ratings. They are also fantastic when it comes to socialness. Cellar Tracker (iOS Android)also allows you to scan your wines and add them to your cellar. I’ve found Cellar Tracker to be a tad more user-friendly when inventorying your wines.
You have your cellar and your tracking app, now you need to fill your cellar! Fidélitas can certainly help you with that. Our Product Spotlight this month is our Restock the Cellar promo. We have fantastic pricing on 6-packs of 2015 Klipsun Semillon and 2013 Optu Red Mountain. The case price on our 2013 4040 Red Wine is a steal – definitely stock up on this one! These prices are so amazing that we are only offering them until January 15th, so hurry if you want to take advantage!
The Holidays are rapidly approaching, are you ready? Fidéiltas is and we are here to help you with all of your gifting needs. Our elves in Woodinville and on Red Mountain have been busy creating the perfect presents for those hard to purchase for folks on your list.
We have gift packs aplenty for the wine aficionado along with beautifully wrapped single bottles that are the perfect hostess gift for any of the Holiday parties you’ll attend.
Go Big for the Holidays this year with Fidélitas Large Formats! We have all your favorites, including 2013 Estate Cabernet Sauvignon, 2013 Ciel du Cheval Cabernet Sauvignon (in both 3L and Magnum!) and 2013 Optu Red Mountain. You will be the star of the party when you arrive with one of these!
Perhaps you’re looking for a gift that will continue to give throughout the year. Our wine club gift membership fits the bill and gives your recipient the best of the best for the upcoming year! Giving a gift membership is easy, simply select the level you would like and click “gift” when you are signing up.
Our elves over on Red Mountain are busy at work and ready to ship gift wrapped wines to wherever you need them to go. They work extraordinarily hard during the holidays – we are so thankful for them!
If you need to take advantage of Santa’s delivery service outside of the Pacific Northwest, please have your requests to our elves no later than Monday December 19th. For orders going within the Pacific Northwest, Tuesday, December 20th is the last day.
For those last minute gifts, our elves in Woodinville and on Red Mountain will have wrapped bottles and gift packs available that can be easily picked up as you are heading out. Please remember that we are closed on Christmas Eve and Christmas Day.
We here at Fidélitas would like to wish you the Happiest of Holidays and we look forward to seeing you soon!
We are approaching the holiday season quickly and we here at Fidélitas have some awesome upcoming events that we would love to share with you!
Red Mountain Wine Walk
Wine Walks are a fantastic way to explore the area wineries and Fidélitas is happy to be a part of a special one highlighting Red Mountain. We have partnered with 6 other Woodinville Wineries to bring you the Woodinville Red Mountain Wine Walk. Obtain your card and begin your journey at any of the wineries below. Simply enjoy a tasting at each, collect your stamp, and soak up all the knowledge you can about the special AVA that is Red Mountain. Once you’ve completed your card, simply place it in the envelope at the last winery and it becomes your entry for a chance to win some pretty incredible prizes! The Woodinville Red Mountain Wine Walk goes until December 15, 2016, so you still have time to get in on the goodies!
Friends and Family Day at Fidélitas!
Each year on the day after Thanksgiving, Fidélitas opens its doors to our Friends and Family for free tastings! That’s right, free tastings! You’ve feasted and shopped and now it’s time to sit back, relax, and enjoy some fabulous wine. You simply need to rsvp to let us know you’ll be joining us. Club members receive two additional tastings and non-clubbies can grab two complimentary tastings. We’ll be full of cheer and pouring our favorites! You don’t want to miss this! Click here to sign up!
Fidélitas Holiday Shopping Party!
What’s that you say? Come to Fidélitas, grab some yummy bites, sample some wine, and shop? Done! Each December we host our Holiday Shopping Party in both Woodinville and on Red Mountain. This year it’s Friday, December 2nd on Red Mountain and Saturday, December 3rd in Woodinville. Wines that make up our gift packs (can you say delicious?) are open, tasty appetizers are available, and guests have the opportunity to purchase wines that are beautifully packaged and ready for gift giving or can create their own custom set. I’m sure there’s at least one (or five!) person on your gift list that would love to receive some amazing Fidélitas wines for the holidays. As an added bonus, the ever popular Staff Cookie Bar will be making an appearance as well! Tickets are just $15 each, and as this is a highly popular event, please rsvp to either Amy (if you will be attending in Woodinville) or Chelsea (if you’ll be attending on Red Mountain) as soon as possible. Pre-purchase a gift pack (available here) and your ticket is free!
We look forward to seeing you in the tasting room soon!
I love Fall! There is a certain crispness to the air and all the leaves are magically turning beautiful shades of orange, yellow and fiery red. Our Estate vineyard has even begun its transformation, from vibrant green to earthy browns.
Fall is a time when we begin to move indoors and think of warm fires and hearty, satisfying meals. It’s also a segue into the holiday entertaining season, one that is usually filled with family and friends and lots of get togethers. The appetizer below is a fantastic one to bring to a party – it takes hardly any time to prepare and is warm and ready in under 15 minutes. The topping includes our Product Spotlight for October, the 2013 Red Mountain Malbec, but honestly, any of our red wines would be amazing. Warm brie, red wine and crostini, what could be better?
8 oz wheel of Brie
1 cup Brown Sugar
¼ cup Pecans, chopped
1 T Malbec wine
Crostini for serving
Preheat oven to 425. Mix the brown sugar and pecans and slowly drizzle in the wine. Mix until a thick paste forms. You may need to add or reduce the amount of wine. Topping will keep in an air tight container for 2-3 weeks.
Slice the top off of the Brie as close to the rind as possible. Spray an oven safe serving dish with non-stick spray. Place Brie in pan and bake for 6-7 minutes or until warm. Add ¼ to ½ cup of topping and bake for an additional 2-3 minutes until bubbly. Serve with crostini.
Just this week, I could start to see and smell the first signs that fall is on its way. The leaves have started to turn their magical colors of red, orange, and yellow and there is a distinct aroma of autumn in the air.
Harvest is in full swing at the cellar and soon the 2016 vintage will be going into the barrels.
Harvesting 2016 Red Heaven Merlot
Pictured below is 2016 Quintessence Merlot:
Fall is a time when things move indoors and meals become richer. One of the things I love is being able to combine grilled meat with fresh produce that is in season. Italian plums are one of my favorite fruits and the season this year was an early one. Black plums are a great stand in though and work beautifully in the dish below which combines a thick, top sirloin pork chop with sweet plums. It has sweetness, acidity and is a match with the 2012 Ciel du Cheval Red Wine. The darker fruit tones in the wine pair amazingly well with the sweet black plums. The reduction is composed of CDC Red Wine, Balsamic Vinegar, and honey. The acidity in the redux is balanced, making this sauce the perfect finishing touch to the dish. As our Product Spotlight of the Month for September, the 2012 Ciel du Cheval Red Wine is offered at an amazing price and won’t be around for long. So, go! Run! Get some CDC Red Wine, some plums and a pork chop and have an amazing, early fall meal.
Grilled Pork chops with Pan Roasted Plums and Fidelitas Ciel du Cheval Red Wine Balsamic Reduction
4 Top Loin Pork Chops
1 pound Fresh Plums, either Italian or Black, pitted and quartered
2 T Olive Oil
½ tsp Salt
¼ tsp Freshly cracked Black Pepper
2 sprigs Fresh Thyme
¼ cup 2012 Fidelitas Ciel du Cheval Red Wine
¼ cup Balsamic Vinegar
2 ½ T Honey
Wash, pit and quarter the plums. In a bowl, toss plums with olive oil, salt and pepper. Preheat a cast iron skillet to medium heat. Add plums, thyme, wine, and balsamic vinegar. Slowly whisk in the honey. Let come to a simmer, then lower heat to low and reduce until plums are soft and liquid coats the back of a spoon, about 20 minutes.
Preheat grill or grill pan over medium heat until hot. While plums are roasting, season both sides of chops with salt and pepper. Drizzle chops with olive oil and place on grill. Cook until internal temperature reaches 145 degrees F, making sure to turn once. Remove to a plate, tent with foil and let rest.
To serve, place chop on plate and spoon the roasted plums over. Drizzle with red wine/balsamic reduction.
Recipe developed by Amy Graham
Chops in the grill pan
Pan Roasting Plums
Grilled Pork chops with Pan Roasted Plums and Fidelitas Ciel du Cheval Red Wine Balsamic Reduction
The sun is finally shining in earnest and fresh peaches are in season! I have a hard time thinking of anything that could be better than that. One of my most favorite summertime recipes is Grilled Peaches with Amaretto Spiked Mascarpone. If you haven’t yet had the opportunity to grill stone fruit, stop, drop everything, and head to your local farm stand or grocery store. Grilled peaches are the epitome of summer! They are sweet, juicy, and luscious. I’ve combined them with rich, velvety, Amaretto spiked Mascarpone. It melts into the warm fruit and adds a layer of depth, making each bite explode with sweetness and creaminess. By itself, the grilled peach and mascarpone is heaven in your mouth. Combine it with our 2015 Klipsun Vineyard Semillon and rest assured, it will be the star of your evening. The sweetness of the peaches compliments the ripe pear notes and combined with the roundness of the wine, makes the perfect pair. Grilled Peaches with Amaretto Spiked Mascarpone and 2015 Klipsun Semillon is a light, refreshing, picture-perfect ending to your summer meal!
3 ripe, but firm, Peaches or Nectarines
½ cup Mascarpone Cheese, room temperature
1 ½ teaspoons Brown Sugar
1 T Amaretto Liqueur or ¼ teaspoon Almond Extract
Fresh Mint Sprigs
Place a grill pan over medium-high heat or prepare the outdoor grill (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move, otherwise you will not have great grill marks. It takes about 2 to 3 minutes per side to achieve this. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
Combine the Mascarpone cheese with the brown sugar and Amaretto or almond extract and mix until smooth. Divide the Mascarpone Cream equally, topping each grilled peach. Garnish with Fresh Mint.
Recipe developed by Amy Graham
I was poking around the library recently and found some 2010 Champoux Cabernet Sauvignon. I was extremely excited to try it as it is the only Champoux Cabernet (excluding Block One) that we have available for purchase. As I had guessed, it is absolutely delicious. I opened it last night and paired it with a rib steak and baked prawns. Let me tell you, it was amazing. The aromas of big dark fruit, mainly blackberry and currant, along with the dried herbs and even more dark fruit on the palate make this wine an absolute joy to drink. Pairing it with the steak and prawns was a no brainer! It was the perfect compliment to the wine and the nice summer evening. Visit the Woodinville tasting room to get a bottle while they last!
Amy’s Baked Shrimp
1 pound 16-20 sized shrimp, peeled, deveined, tail on
4 Tablespoons butter
3 cloves garlic, minced
Freshly cracked Black Pepper
Preheat oven to 425. In a rimmed baking sheet, melt butter. Add garlic and prawns and toss to coat. Sprinkle with kosher salt and cracked black pepper. Bake for 5 minutes. Turn shrimp and add additional pepper if desired. Cook for 2-3 minutes until shrimp are just done. Serves 4 as entrée accompaniment.
New Patio Seating and Hours!
We have opened our patio area outside! Come join us for a tasting or a glass and enjoy your visit as you sit and relax in the fresh air. We are excited to announce that effective August 1, Fidelitas in Woodinville will be open from 11am-5pm. We look forward to being able to accommodate our guests with these extended hours!
We look forward to your visit soon!
Yesterday was the first day of summer and with it brings the onset of backyard parties and cookouts. Summer is one of my favorite seasons here in the Northwest largely in part to the beauty that we have surrounding us. Normally summer screams white wine or rosé but I’m here to tell you that you need to put those on hold and try our 2013 The Canyons Red Wine if you haven’t already. It will fast become your go-to wine for those backyard parties and cookouts that summer is so famous for. It’s made of 83% Cabernet Sauvignon and 17% Malbec, all sourced from The Canyons vineyard in the upper northwest portion of the Red Mountain AVA.
One of my family’s favorite meals is soft tacos and I think there is nothing better than a piece of marinated beef cooked over hot coals. Usually we don’t care what is wrapped inside the soft and fluffy tortilla, only that it tastes good. After much research and deliberation, I decided upon a recipe that I could use as a starting point for Carne Asada. Each ingredient pairs beautifully with the well-structured tannins and delicate finish in The Canyons Red Wine. Cheers to summer!
3 whole dried ancho chilies, stems & seeds removed
2 whole dried guajillo chilies (poblano), stems & seeds removed
2 whole chipotle peppers in adobo
1 cup orange juice from fresh oranges
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon fish sauce
8 cloves fresh garlic
1 bunch cilantro, divided in half
1 ¼ tablespoon cumin
1 ¼ teaspoon coriander
2 tablespoons brown sugar
2 pounds beef steak – skirt or flank, trimmed
Warm flour or corn tortillas, lime wedges, fresh cilantro, avocado, cilantro-lime rice, black beans for serving
Place dried chilies on microwave safe plate and heat for 20 seconds until pliable. Place in blender and add chipotle, orange & lime juices, olive oil, soy sauce, fish sauce, garlic, half the cilantro, cumin, coriander & brown sugar. Puree until a smooth paste forms and ingredients are well mixed. Place beef into heavyweight zip top bag and pour half the marinade over. Reserve remaining marinade as a serving sauce. Place bag in refrigerator and marinate for 3 hours or overnight. When ready, heat charcoal or gas grill until hot. Wipe excess marinade from beef and place on hot grill, turning frequently until internal temperature reaches 110 degrees F. Remove from grill and let rest for 10 minutes. Slice against the grain and place inside warmed tortillas. Enjoy with 2013 The Canyons Red Wine!
Bud break happened on Red Mountain a couple of weeks ago and in my eyes, it draws a parallel with our wine club. How so you say? On the outside of the bud, all you see are a couple of leaves, slowing unfurling. On the inside though are many things to come. On the outside of our wine club you may only see your discount or free tasting, but in reality, there is so much more.
With tasting rooms in two locations (Woodinville and Red Mountain), you can have a variety of experiences. Our relentless customer service in both Woodinville and Red Mountain provides you the opportunity to connect with our amazing staff members who are experts on the Red Mountain AVA, the place we call home. On Red Mountain, you can reserve a table in the tasting room or on the patio for you and your friends to enjoy a bottle with the absolutely amazing view. Tables may also be reserved in Woodinville for a personalized experience for you and your guests.
Did you know that as of 2015, Fidelitas is sourcing 100% of our grapes from Red Mountain? This translates to providing our members with some of the best wines in Washington. We release new, exclusive wines to club members prior to releasing them (if at all!) to the general public. Most of these wines can only be purchased at the winery and you must be a member to get them. As a club member, you have the ability to try these new releases, many of which are higher priced wines.
Just like the new Cabernet bud unfurls its leaves and continues to show its hidden features, so does our wine club. The benefits may seem shallow on the outside, but on the inside they are deep and rich, just like our wines.