Hello Monthly Club wine club members!
 Whether it’s early weekday mornings or hitting the pillow at night, we’re always thinking about wine — what’s new, what’s classic, what’s timely, what’s trending and what’s best going to serve our customers and club members.
Wine is more than just a retail job for all of us here at Bag And String, it’s our mission and passion. And we hope these things come through to you each time your club picks arrive!
It’s an exciting time for us at the shop as we continue to grow our several types of club subscriptions, and also improve upon the other services we offer — from curbside pick-up and delivery to website ordering and blog & newsletter content.
We hope you’re finding all this content fun and worthwhile, as it’s all part of our multifaceted plan to better serve all of you!
So stop in soon and collect your club picks! And don’t forget, the day you pick up your club wines you receive 20% off two or more bottles!
Cheers!
-All of us at Bag & String Wine Merchants
MONTHLY CLUB RED ONE
WINERY NAME: Cascade Heights
VARIETAL NAME: Cabernet Sauvignon
VINTAGE: 2018
REGION: Columbia Valley, Washington
Tasting Notes:
Full-bodied and bold, this Washington State wine exhibits earthy leather and pepper alongside blueberry and other black fruit. From the elegant aromas up front to the subtle tannins throughout, this dry red has a well-rounded body and subtle notes of oak, chocolate & vanilla.
Winery Notes:
Cascade Heights 2018 Cabernet Sauvignon in is a small production when from family-owned farms. While Washington's growing regions are varied geologically speaking, many are thought to be premium sites that are well-suited to hearty varieties like Cabernet Sauvignon.
Cabernet grown in Washington has been celebrated as having the perfect combination of ripeness of fruit that California Cabernet possesses with the finesse and structure of Old World Cabernet (think Bordeaux).
Food Pairing:
Lamb Burger With Mint & Feta
Ingredients:
½ cup (1 oz.) finely chopped fresh mint
1½ tsp. finely grated lemon zest
1¼ tsp. kosher salt
1 tsp. dried oregano
1 tsp. sweet paprika
½ tsp. ground cinnamon
½ tsp. ground cumin
¼ tsp. ground ancho chile (optional)
1½ lb. ground lamb
3 Tbsp. extra-virgin olive oil, divided
1½ tsp. high-quality balsamic vinegar
1 small red onion, halved and thinly sliced (1 cup)
Baby greens (optional)
4 brioche hamburger buns, halved and toasted
½ cup crumbled feta
Instructions:
In a large bowl, add the mint, lemon zest, salt, oregano, paprika, cinnamon, cumin, and ancho chile (if using). Mix well, then add the lamb and half the olive oil, and mix with your hands until just combined (do not overmix). Shape the mixture loosely into four patties, each about 4½ inches across and ¾-inch thick.
Heat a large, cast-iron skillet or outdoor grill over medium-high heat. When the surface is smoking hot, add the patties and cook, turning once, until the internal temperature reaches 145°F for medium-rare doneness, 3–4 minutes per side. Transfer the patties to a large plate, and set aside to rest for 5 minutes.
In a medium bowl, toss the remaining olive oil and the vinegar, onions, and greens (if using).
Transfer the burger patties to the brioche bun bottoms, then divide the onion mixture and feta among the patties. Top with the remaining halves of the buns, and serve immediately.
Recipe from Saveur.com
MONTHLY CLUB RED TWO
WINERY NAME: Bodegas Breca
VARIETAL NAME: Grenache
VINTAGE: 2019
REGION: Calatayud, Spain
Tasting Notes:
Lively with lots of fruit notes, this bold Spanish red nails all the traditional factors of a Garnacha wine — from candied fruits, cherry and wild strawberry to subtlespicr, chocolate, oak, vanilla, smoke and leather. Medium-bodied and dry with a moderate acidity, this powerhouse of a wine works extremely well with a hearty meal.
Winery Notes:
Bodegas Breca was founded in 2010 with the goal of producing the finest Garnacha wines from Spain. Garnacha de Aragón, the clone used to produce the wines of Bodegas Breca, is the most ancient and genetically untouched clone of of Garnacha (Grenache) in the world. Garnacha was first cultivated in this northeastern corner of Spain, and transplanted across the Mediterranean by the medieval Kingdom of Aragón, which had territories all across the Mediterranean.
These ancient clones of Garnacha have a very long vegetative cycle, and as a result, are very late ripening. D.O. Calatayud has a very unique, extreme terroir that is ideal for late ripening Garnacha. The combination of extreme altitudes, age of the vines, and slate dominant soils produce a wine of tremendous character and concentration, balanced by fresh acidity that provides balance and drinkability, and elegant minerality.
FOOD PAIRING:
Slow Cooker Beef Ragu
Ingredients:
1 teaspoon olive oil
6 garlic cloves, smashed slightly
1 1/2 pounds flank steak, cut against the grain into 4 pieces
salt and pepper
1 (28 ounce) can crushed tomatoes
1/4 cup reduced sodium beef broth
Instructions:
1 carrot, chopped
2 bay leaves
2 sprigs fresh thyme
16 ounces pappardelle pasta
Parmesan, ricotta, and parsley for topping
In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!
Recipe from PinchOfYum.com
MONTHLY CLUB WHITE ONE
WINERY NAME: The Little Sheep
VARIETAL NAME: Chardonnay
VINTAGE: 2019
REGION: Vin de France, France
Tasting Notes:
Aromas or citrus and cut grass jump from the glass tantalizing your taste buds. The palate is clean and crisp with high toned acidity that is balanced by citrus fruit and cantaloupe melon
Winery Notes:
Vin de France is a designation for table wine from France that has been in use since 2010, when it started to replace the former vin de table category. Vin de France wines may indicate grape variety (for example Chardonnay or Merlot) and vintage on the label, but are not labelled by region or appellation; they are labelled only as coming from France. This means that the wines are typically sold under brand names or as branded varietal wines.
FOOD PAIRING
Tuna Tartare
Ingredients:
1 8-ounce boneless tuna fillet
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips
Preparation:
Chilling it in the freezer for 20 minutes makes it easier to dice.
Thinly slice tuna lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place tuna in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
MONTHLY CLUB WHITE TWO
WINERY NAME: Bodegas Eidosela
VARIETAL NAME: Albariño
VINTAGE: 2019
REGION: Rias Baixas, Spain
Tasting Notes:
Light, dry and acidic, this Spanish Albariño pops with tropical fruit and beautiful minerality, Crisp and clean with notes of green apple, melon, pear and honey.
Winery Notes:
In 2003, a young group of Artisan winemakers set out to unify smaller family owned vineyards growing Albariño and local varieties in Rias Baixas. They wanted to offer them supply and support services, and bring them all together, in one winery, to make great wine. This was the beginning of Bodegas Eidosela located in Galicia, more specifically in Condado de Tea (Tea County), a sub-zone within Rias Baixas. The Climate here is influenced by the Atlantic and the Azores Anticiclón which imposes hotter temperatures and less rain during growing season.
The predominant varietal in the vineyards of Bodegas Eidosela is Albariño, which is native to Galicia and produced mainly in Rias Baixas. Treixadura and Loureira also are present in the vineyards, in smaller quantities and are used for blending. The traditional wines from this region were blended, but as the modern market realized the appeal of ‘purity’, the mono varietal wines were realized and Albariño became the star!
FOOD PAIRING
Crab Artichoke Toasts
Ingredients:
Sliced baguette, 24 pieces (1/4-inch-thick)
1/2 cup plain nonfat Greek yogurt
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon fresh lemon zest (1 small lemon will be plenty for both the zest and juice)
1 tablespoon fresh lemon juice (1 small lemon will be plenty for both the zest and juice)
1/4 teaspoon of each garlic powder, kosher salt, black pepper & cayenne pepper
2 ounces gruyere cheese shredded, about 1/2 cup (fontina or gouda would be great too!)
1oz grated Parmesan cheese, about 1/4 cup
1 (14-ounce) can artichoke hearts drained, patted dry, and roughly chopped
1 (4-ounce) can lump crab meat drained
Preparation:
Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper. Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet. In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature. | 
