2012 Humanitas 'Good Earth' Pinot Noir Truchard Vineyard

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 2012 Humanitas 'Good Earth' Pinot Noir Truchard Vineyard

$55

Our Humanitas 2012 ‘Truchard Vineyard’ Pinot Noir begins with leather & smoke, and opens to ripe cranberry & raspberry fruit with a hint of smoked meats. ‘Earth’ comes to mind…followed by black cherry juice, maybe some ripe tomato, mushrooms & cinnamon. Lots happening in the glass! 

On the palate, the wine is so inviting, with strawberry jam, vanilla, rhubarb, truffle & cinnamon all wrapped around a hint of a caramel apple. It is at once complex yet so easy to sip. I’m thinking that either a big, thick salmon steak grilled with some hickory chips or a tasty rib-eye grilled just past rare would do the trick. Throw in a little acoustic guitar, some good friends & some heady conversation and you’ve got a pretty nice setting to enjoy this truly stunning wine. 

2012 Humanitas Cabernet Franc Willy's Vineyard - Wine of the Day

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2012 Humanitas Cabernet Franc Willy's Vineyard

$60

Oft overlooked, occasionally maligned, but ever adored around here, the Cabernet Franc variety is shown off in its full glory when grown in Willy's Vineyard. There's something seductive about this wine, from its aromas of cinnamon, clove and worn leather to its soft, full mouthfeel and imposing structure. We love the way dusty tannins can melt into tantalizing flavors of cherry cola wiping our sorrows away. Charles Mingus is playing in the background, the aromas of a beautiful meal are wafting in from the kitchen, I'm on my second glass, and I'm pretty sure life doesn't get much better than this.

2012 Humanitas 'Signum' Napa Valley - Wine of the Day

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 2012 Humanitas 'Signum' Napa Valley

$100

Signum: Latin for something that marks or identifies. We're more than comfortable making the 2012 Signum our identifying wine with its succulent, harmonious cacophony of blackberry, ripe wild strawberry, candied current and tobacco leaf. This is the elixir that seems to call out the stars on a cloudy night, and hasten our conversations to new existential depths. It's unfiltered, smooth, smudged with graphite, ready to chill out in your cellar for the next decade or emerge tonight paired with Coltrane's A Love Supreme, and maybe your love supreme?

2011 Humanitas 'Good Earth' Zinfandel Willy's Vineyard - Wine of the Day

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2011 Humanitas 'Good Earth' Zinfandel Willy's Vineyard

$45

Willy’s Zinfandel has a nose on it that is a cauldron of smells. Try mixing up a cinnamon apple with toasted coconut, raspberry compote and a little cola and that might come close. And as the wine sits in the glass, it continues to morph into more & more hints of things like orange zest, leather, white pepper…all really delightful scents.

On the palate, the wine is…intense! It is like essence of Zinfandel – thick, rich, full-bodied…it is really a striking wine one can’t help but remember. Spices & raspberries; tobacco & leather; earth & toast…all things we love about this varietal. This is BBQ ribs wine…or a good hearty tri-tip marinated & cooked over mesquite. Nothing shy about this wine – grab some of your more outgoing friends, grill up the ribs, blare some good old Southern Rock (how ‘bout the Allman Bros or some vintage Marshall Tucker?) and settle in for the ride. Willy will deliver a wine experience you will cherish!

2012 Humanitas 'Good Earth' Pinot Noir Rio Vista Vineyard - Wine of the Day

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2012 Humanitas 'Good Earth' Pinot Noir Rio Vista Vineyard

$55

Our Humanitas 2012 ‘Rio Vista Vineyard’ Pinot Noir begins on the nose with a mouth watering sensation of strawberry/rhubarb pie and delicious spices baked into the mix. Right behind the pie are some earthy elements and touches of pepper, tobacco, smoked meats and a hint of orange peel.

In the mouth, the fruit is very bright up front and the texture is thick in the middle and finish. A little flint & stone pops in followed by cigar wrapper, leather & black pepper. This is a complex wine, yet very easy to drink. It changes a lot in the glass…over and over again. This is duck wine – or perhaps a comfort food roast beef or fresh Alaskan salmon grilled over a wood plank with light herbs. It evolves so much in the glass, maybe a bite of all three! It is at once sultry and at the same time playful so perhaps pair this with some Madeleine Peyroux and a few of your more quixotic friends!

2011 Humanitas 'Good Earth' Cabernet Sauvignon Reid Vineyard - Wine of the Day

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2011 Humanitas 'Good Earth' Cabernet Sauvignon Reid Vineyard

$60

Be the inner chef!  Take a little white pepper, throw in some dark fruits like raspberries, blueberries and even some cranberries, toss in some chocolate, fresh Bing cherries, a little cola, and a dose of baseball glove leather (seriously!) and you’ve got the complex nose of the Reid Vineyards Cab.

In the mouth, the Reid Cabernet Sauvignon is something special.  On one hand it is ‘classic’ Napa Cab, and on the other hand it is uniquely Reid with a tantalizing dose of winemaker Rob Lloyd.  It is on one hand brooding & complex, and on the other fun and inviting (like Rob!).  Think classic, yet dynamic and mysterious.  It calls out for either a classic steak dish…or something bold, yet relevant.  How does a comfort food roast sound…or something like a short rib dish?  And music always completes the vibe.  Maybe a playlist of Rachmaninoff, Beethoven, Mozart, the Beatles and Pearl Jam (yeah…we just said Pearl Jam was ‘that’ kind of classic!) is in order?

2012 Humanitas 'Good Earth' Pinot Noir Truchard Vineyard

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2012 Humanitas 'Good Earth' Pinot Noir Truchard Vineyard

$55

Our 2012 'Truchard Vineyard Pinot Noir from the Carneros region of Napa Valleybegins with leather and smoke, then opens to ripe cranberry and raspberry fruit with a hint of smoked meats. 'Earth' comes to mind - followed by black cherry juice, maybe some ripe tomato, mushrooms and cinnamon. On the palate, the wine is so inviting, with strawberry jam, vanilla, rhubarb, truffle & cinnamon all wrapped around a hint of caramel apple. Think either a big, thick salmon steal grilled with some hickory chips or a tasty rib-eye grilled just past rare. Throw in a little acoustic guitar, good friends, some heady conversation, and you've got the perfect setting to enjoy this truly stunning wine.

2011 Humanitas Good Earth Cabernet Sauvignon - Product Of The Day

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Be the inner chef! Take a little white pepper, throw in some dark fruits like raspberries, blueberries and even some cranberries, toss in some chocolate, fresh Bing cherries, a little cola, and a dose of baseball glove leather (seriously!) and you’ve got the complex nose of the Reid Vineyards Cab. On one hand it's ‘classic’ Napa Cab, and on the other hand it's uniquely Reid with a tantalizing dose of winemaker Rob Lloyd. Think classic, yet dynamic and mysterious. It calls out for a classic steak dish or a bold roast. And music always completes the vibe. Rachmaninoff, Beethoven, Mozart, Beatles, Pearl Jam?

Taste With Owner Judd Wallenbrock 

Humanitas 2009 Signum Red Blend - Product Of The Day

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2009 HUMANITAS 'SIGNUM' NAPA VALLEY

$ 75.00

There is an immediate sense of cigar wrapper & leather that opens to cocoa, cassis, cola and a bit of pomegranate juice mixed with warm blackberry purée...

WINEMAKER’S COMMENTS

Sugarloaf Mountain offers a unique terroir for Bordeaux varietals in the Napa Valley. Unlike warmer vineyards up-valley, the climate of Sugarloaf naturally provides a longer hang-time resulting in profound color and flavor intensity. Combined with a southwestern exposure and a rock-laden soil harvesting the sun’s energy, this extraordinary terroir delivers the exceptional ripeness necessary for both the power and complexity required of great Cabernet- and Merlot-based wines.

The Cabernet Sauvignon vineyard lies in the heart of the Napa Valley’s emerging Coombsville region. Recognized for its unique terroir for over 40 years, the Coombsville area is now the newest official AVA in Napa. Located on gently-sloping terrain, this site provides a micro-climate perfectly suited to growing muscular Bordeaux-varietal wines exhibiting the distinctive terroir of this cool growing region.

WINE DESCRIPTION

The wine is dense, dark and intense! There is an immediate sense of cigar wrapper & leather that opens to cocoa, cassis, cola and a bit of pomegranate juice mixed with warm blackberry purée. Let the wine sit in the glass and experience it change over time with several of these flavors moving to the forefront for a bit, then stepping back to let another take the lead. It is a muscular wine, no doubt, but with a hugely rewarding finish of vanilla, cocoa and almost a velvety texture.

Alcohol: 14.8%
Bottling Date: July 8, 2011
Appellation: 100% Napa Valley 
Blend: 69% Cabernet Sauvignon,  16% Cabernet Franc, 11% Merlot, 4% Petit Verdot
Wood: 18 mo. New French Oak

2012 Humanitas Cabernet Franc - Product Of The Day

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Oft overlooked, occasionally maligned, but ever adored around here, the Cabernet Franc variety is shown off in its full glory when grown in Willy's Vineyard. There's something seductive about this wine, from its aromas of cinnamon, clove and worn leather to its soft, full mouthfeel and imposing structure. We love the way dusty tannins can melt into tantalizing flavors of cherry cola wiping our sorrows away. Charles Mingus is playing in the background, the aromas of a beautiful meal are wafting in from the kitchen, I'm on my second glass, and I'm pretty sure life doesn't get much better than this.

Composition: 92% Cabernet Franc, 8% Petit Verdot
Appellation: 92% Chiles Valley, 8% Rutherford
Aging: 20 months in 30% new French oak
Alcohol: 14.1% abv
Harvest Date: October 26, 2012

Taste With Winery Owner Judd Wallenbrock 

2012 Humanitas 'Good Earth' Rio Vista Pinot Noir - Product Of The Day

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2012 HUMANITAS 'GOOD EARTH' PINOT NOIR RIO VISTA VINYARD

$ 55.00

Tasting Notes

Our 'Rio Vista Vineyard' Pinot Noir from the Sta. Rita Hills AVA, begins on the nose with a mouth watering sensation of strawberry/rhubarb pie and delicious spices baked into the mix. Right behind the pie are some earthy elements and touches of pepper, tobacco, smoked meats and a hint of orange peel. This is duck wine - or perhaps a comfort food roast beef or fresh Alaskan salmon grilled over a wood plank with light herbs. It evolves so much in the glass, maybe a bite of all three! It is at once sultry and at the same time playful, so perhaps pair this with some Madeleine Peyroux and a few of your more quixotic friends!

WINEMAKER’S COMMENTS

The ‘Good Earth’ tier celebrates specific vineyards showcasing a distinct style of a particular varietal unique to that vineyard site. In Santa Barbara County, there is a special piece of land nestled in a canyon amongst the Santa Rita Hills that is chalk full of…well…chalk (!). It gently ambles to the ocean…it is foggy, cool, sometimes brooding…and perfect for Pinot Noir.

The Rio Vista Vineyard is a star within the highly acclaimed Santa Rita Hills appellation. Betweenthe hillside plantings on chalky soils and the long, cool growing season, the wines off this vineyard are noted for their depth of color and complexity of fruit. Balance is a word that immediately comes to mind – worthy of drinking tonight or aging for decades.

WINE DESCRIPTION

Our Humanitas 2012 ‘Rio Vista Vineyard’ Pinot Noir begins on the nose with a mouth watering sensation of strawberry/rhubarb pie and delicious spices baked into the mix. Right behind the pie are some earthy elements and touches of pepper, tobacco, smoked meats and a hint of orange peel.

In the mouth, the fruit is very bright up front and the texture is thick in the middle and finish. A little flint & stone pops in followed by cigar wrapper, leather & black pepper. This is a complex wine, yet very easy to drink. It changes a lot in the glass…over and over again. This is duck wine – or perhaps a comfort food roast beef or fresh Alaskan salmon grilled over a wood plank with light herbs. It evolves so much in the glass, maybe a bite of all three! It is at once sultry and at the same time playful so perhaps pair this with some Madeleine Peyroux and a few of your more quixotic friends!

Alcohol: 14.8%
Bottling Date: August 26, 2013
Appellation: Santa Rita Hills – ‘Rio Vista Vineyard’ Designation
Blend: 100% Rio Vista Vineyards Pinot Noir
Clones: 115, 667, 777 & Wadenswill
Wood: 10 months French Oak

LIMITED PRODUCTION - 203 CASES 

Taste With Winemaker Judd Wallenbrock 

This wine is exclusively available for residents of Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming or those with a California based wine locker

Humanitas Good Earth Sauvignon Blanc - Product Of The Day

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This Sauvignon Blanc opens on the nose with that bright, effervescent nose of white peaches, pears, a little honeydew melon. On the palate, there is a little spritz - by design - to deliver the exceptional acid and flavors. In the mouth, the delightfully crisp acid marries with the white peaches, pears, honeydew, and a little ruby red grapefruit. This wine is so bright, bouncy, and vibrant it craves music -- honestly, grab some classic being music and put your groove on with abandon and let loose!

Winemaker’s Comments:

The ‘Good Earth’ tier celebrates specific vineyards showcasing a distinct style of a particular varietal unique to that vineyard site.  George Shank’s vineyard in Wooden Valley (Napa) has something in the soil that expresses such a beautiful assembly of flavors and textures it is hard describe.  It could be the Entav clone in conjunction with the site – but the resulting white peach nectar, pear juice and red grapefruit is hard to reproduce.  

George Shanks Vineyard is a jewel. It is one of the best expressions of the Sauvignon Blanc grape available in Napa.  Period.

Wine Description:

The Humanitas 2013 ‘George’s Vineyard’ Sauvignon Blanc opens on the nose with that bright, effervescent nose of white peaches, pears, a little honeydew melon.   On the palate, there is a little spritz…by design…to deliver the exceptional acid and flavors.  And in the mouth, that delightfully crisp acid marries with the white peaches, pears, honeydew…and a little ruby red grapefruit to deliver an unparalleled Sauvignon Blanc experience.  Holy Moly this is a good wine…time for a second glass!

As the wine settles on the palate, an almost creamy texture complements the crisp acidity and bright fruit.  It craves fresh oysters (oh wait, that’s me!) or a simple sole sautéed in light olive oil (ok…make it butter!) or some prosciutto wrapped melon.  But a beautiful local Chevre on a tangy sourdough might just be divine.  One way to find out!  And this bright and bouncy vibrant wine just craves music – honestly, grab some classic swing music and put your groove on with abandon and let loose!

Alcohol: 14.9%
Bottling Date: March 12, 2014
Appellation: Napa ‘George’s Vineyard’ Designation
Blend: 100% George’s Vineyard Sauvignon Blanc
Clones: Entav & Clone 1        
Wood: None

LIMITED PRODUCTION - 298 CASES

This wine is exclusively available for residents of Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming, or those with a California based wine locker. 

Taste With Owner Judd Wallenbrock 

Dry Creek Valley - Wine Region Of The Day

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Dry Creek Valley

The Dry Creek Valley AVA is located on 9,000 acres in Sonoma County, California. Dry Creek received its designation as an AVA in 1983. The region is located northwest of the town of Healdsburg on Dry Creek, a tributary of the Russian River. The area's signature loamy soil is well drained and fertile dirt that produces good crops of flavorful grapes. The nearby coastal mountain range keeps cool marine temperatures at bay, allowing for daily high temperatures during the height of the growing season. The surrounding mountains provide a channel for the coastal breezes and fog to come in at night, dramatically dropping temperatures. The long, warm days allow the fruit to ripen fully while cool evenings enable the grapes to mature slowly and retain their acidity and balance. The region is perfectly suited to the production of Zinfandel and, as a result, Zinfandel grapes have been grown here for over 140 years. In addition to Zinfandel, the region has become quite famous for its world-class production of Sauvignon Blanc.

Shop Dry Creek Valley Wines In The Qorkz Marketplace

 
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2009 HUMANITAS 'GOOD EARTH' MALBEC SCHLUMBERGER BENCH

$ 40.00

Tasting Notes

There is a delightfully floral and chocolate truffle note in the nose – violets intertwined with a raspberry truffle. This translates beautifully into the flavor – chocolate and raspberry with a touch of all sorts of dark fruits such as blackberries, blueberries, and a few cherries thrown in for good measure. Wrap that all up in new car leather, a pinch of cocoa and pipe tobacco and you are golden. Spin some Argentine tango...

This exclusive wine is not available in stores and can only be shipped to Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming or anyone with a California based wine locker. 

Qorkz Kitchen

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Cochinita Pibil Tacos 

Welcome to Qorkz Kitchen! This week we are making Cochinita Pibil Tacos from the Cindy's Supper Club Cookbook written by favorite Napa chef Cindy Pawlcyn. These tacos are a representation of the famous slow-roasted pork of the Yucatan where the pork is wrapped in a banana leaf and buried in a fire pit. We are sticking with the banana leaf but instead using a dutch oven with a touch of cervesa. We make homemade tortillas, and housemade pickled red onions complete the dish.  We pair the tacos with a Humanitas Zinfandel where the bright fruit and spices complement the sweet smokey pork. We hope you enjoy!

Achiote Paste Ingredients

5 Tablespoons Annatto Seeds
2 Teaspoons Cumin Seeds
1 Tablespoon Black Peppercorns
8 Whole Allspice Berries
1/2 Teaspoon Whole Cloves
3 Habanero Peppers (Seeded) 
1/2 Cup Orange Juice
1/2 Cup White Vinegar
8 Cloves Garlic
2 Tablespoons Salt
5 Lemons Juiced
1 Tablespoon Tequila

Directions 

With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.

Juice the lemons and set aside 

Cut the habanero peppers in half and remove the seeds. Be VERY careful not to transfer any of the oil from the peppers to your hands as it will burn if you get it in your eyes. Wash your hands and any tools used throughly after this process. 

In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt.

Mix in the lemon juice and tequila and blend until smooth

Set aside the achiote paste for use later. 

Wine Pairing 

For the smokey, spicy and sweet pork we recommend a Zinfandel with big fruit flavors, spice, and subtle cola flavors. The Humanitas Zinfandel $45 is a perfect balance for the heat and sweet of the tacos. 

Pork Marinade Ingredients 

8 - 10 Cloves Garlic
1 1/2 Teaspoon Salt
3 Tablespoons Cider Vinegar
Juice And Zest Of 1 Lime
1/2 Cup Achiote Paste
3 Tablespoons Dried Mexican Oregano
1 Teaspoon Cumin Seeds Toasted
1 Teaspoon Allspice Berries
2 Teaspoons Black Peppercorns
3 Pounds Boneless Pork Butt
2 Banana Leaves
1 Cup Cervesa

Directions 

Using a mortar and pestle or the back of a knife, smash together the salt and garlic to form a paste. 

Zest and juice one lime. Set aside for later use. 

Set a small frying pan to medium heat. Add the cumin, allspice, and peppercorns. Toast until fragrant stirring constantly so as not to burn the spices. 

Combine the oregano and toasted cumin, allspice, and peppercorns in a spice grinder and grind to a fine powder. 

Transfer the garlic paste to a bowl, add the vinegar, lime juice, lime zest, achiote paste, oregano, cumin, allspice, and pepper. Mix well to combine. 

Wash the pork butt and pat dry with paper towels. Cut the pork into 4 equal sized pieces. 

Place the pork into the bowl of marinade and stir to completely coat. Remove the pork and marinade and place into a zip top bag. Store in the refrigerator for 2-24 hours to fully incorporate. 

A Note On Banana Leaves 

Banana leaves can be a challenge to find depending on where you live. If you live near a Mexican mercado or Asian market you can find them in the frozen section. Some markets will have fresh ones in the produce section. It doesn't matter which ones you use for this recipe. If using the frozen kind, allow to thaw prior to use. Over a warm burner or in an oven set to 200 degrees F., warm the leaves prior to use to make them pliable. 

Assemble The Pot For Cooking 

Using a heavy bottomed pot (I'm partial to my favorite dutch oven) line the bottom with the banana leaves allowing the excess to hang over the sides. Remove the meat and marinade from the bag and place into the center of the banana leaves. 

Fold the tops of the leaves over to form a pouch for the pork. 

Pour the cup of Cervesa around the outside of the leaves and seal the top with the lid. 

In an oven set to 275 degrees F., roast the pork for 3.5 hours. Check the liquid level every hour and add more been if necessary. 

After 3.5 hours, remove the pork to a cutting board and let sit for 5 minutes. Using thongs or two forks, shred the pork by pulling it apart. 

Pickled Red Onion Ingredients 

2 Red Onions
2 Tablespoons of Salt
2 Tablespoons Dried Mexican Oregano
1 Cup Water
3 Tablespoons Cider Vinegar

Cut the red onion into strips. 

Combine the onion in a bowl with the salt, oregano, and vinegar. Stir to combine and squeeze together to incorporate. 

Add the water to the bowl to cover the onions. 

Set aside to pickle. This can be done in as little as 1 hour for a light pickle or 12 hours for a heavier pickle. 

Tortilla Ingredients 

1 Cup Maseca Masa
1 Pinch Salt
1 Cup Water

Directions

Combine the masa, salt, and water in a non-reactive bowl and stir to combine. Depending on the humidity you may need to add up to another 1/3 cup of water. 

Using either a spatula or dough hook, stir the ingredients together to fully incorporate the liquid. When the dough comes away from the sides of the bowl cleanly, the dough is finished mixing. 

This next step is the most important when making tortillas. Just walk away for 30 minutes and let the dough fully hydrate. If you try and make tortillas without this step the dough will crack and fall apart. 

After 30 minutes, remove the dough from the bowl and knead it on a work surface lightly dusted with masa.  Work the dough for 5-10 minutes. This will make the dough elastic and soft. The dough should not be sticky. If the dough sticks to your hand or the surface, add a tablespoon more masa and continue to work the dough until it is smooth. Roll the dough into balls of dough roughly the size of a golfball. 

Take a zip top bag and cut away the top. Cut the bag to roughly the size of your tortilla press to use as a liner. 

Taking the dough balls one at a time, place them inside the tortilla press and flatten into a tortilla. 

Set a non-stick flat bottomed pan or cast iron pan over medium-high heat. When it comes to temperature, add the tortillas one at a time to cook. The tortillas should sizzle when you put them on the pan. If they don't sizzle then up your heat. Cook on one side for about 20 seconds until the sides start to curl. Flip the tortilla and cook on the other side for one minute or until the middle begins to bubble. Flip the tortilla again and using your pointer finger, gently push down on the middle of the tortilla. This should cause the tortilla to briefly inflate with steam. Allow to cook for another ten seconds or so and remove the tortilla from the heat.  Flatten and cook all of the tortillas the same way. 

This next step is equally important in ensuring your tortillas are delicious when you go to eat them. You must create a warm environment in which to store your finished tortillas. If you don't store them in a warm environment they will become brittle and crack when you fold them. There are tortilla warmers available on the market but I made my own using a pot with a lid and a few kitchen towels. 

Finish The Dish

Add some of the pork onto a warm tortilla. Top with pickled red onion and some shaved queso fresco cheese. Pour a glass of Zin and enjoy! 

Qorkz Kitchen

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Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Roasted Brussels Sprouts With Pancetta 

Ingredients 

1 Stalk Brussels Sprouts (2 pounds)
1 Inch Thick Cut Of Pancetta
1/4 Cup Maple Syrup
1/4 Cup Stone Mustard
1/4 Cup Balsamic Vinegar
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper

Directions 

Cut the Brussels sprouts away from the stalk. Wash them under cold water and pat dry. Next, cut away the hard bottoms and tough outer leaves. Cut the sprouts in half and set aside.

Preheat the oven to 425 degrees F. Mix the sprouts with the mustard, salt, pepper, maple syrup, and balsamic vinegar.

Wine Pairings 

The red fruit flavors and earthy notes Rio Vista Pinot Noir from Humanitas,  pairs perfectly with the sweet Brussels sprouts and meaty pancetta. $55

Take the Pancetta and unroll it across a plastic cutting board. Cut the Pancetta into strips approximately equal in width. Next, cut the Pancetta horizontally into cubes.

In a frying pan over medium-high heat, cook the Pancetta for about 6-8 minutes stirring frequently. Once cooked add the Pancetta to the Brussels sprout mixture. 

Place the baking pan containing the Brussels sprouts and the Pancetta into the oven at 425 degrees F.

Roast the Brussels sprouts for 40 minutes stirring occasionally. Once finished, remove the Sprouts from pan and set aside on a platter. 

Finish The Dish 

Place the sprouts in a serving dish and serve while still warm. 

The Season Of Sharing

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The season of sharing is upon us and Qorkz is pleased to help you get in the spirit through  Humanitas and Counter Punch. Not only do they produce fantastic wines, but they donate their proceeds to causes that they believe in. If you are looking to do a little good with your holiday drinking, then consider buying your wine from either of these two great wineries. Buying wine to help charity, drinking never felt so good.  

Humanitas

Humanitas donates their profits to needs charities. The best part? They donate to charities near where the purchaser lives. That's right: when you buy, you help your local community. What could be better than that? Plus the wine is outstanding and they make all the wines you could need for your Thanksgiving meal.  So go on, you know you want to. 

Shipping Available To 

Arizona, Colorado, Idaho, Washington, and Wyoming: 2 Bottles $23.48, 4 Bottles $24.17, 6 Bottles $29.20, 8 Bottles $37.14, 10 Bottles $37.14, 12 Bottles $40.23

California, Nevada, & Oregon: 2 Bottles $20.66, 4 Bottles $23.42, 6 Bottles $27.68; 8 Bottles $34.77, 10 Bottles $34.77, 12 Bottles $37.33. 

Florida, Georgia, Illinois, Indiana, Massachusetts, Maryland, Michigan, North Carolina, New Hampshire, New York, Ohio, Virginia, West Virginia, and Wisconsin: 2 Bottles $23.01, 4 Bottles $29.60, 6 Bottles $36.53, 8 Bottles $48.71, 10 Bottles $48.71, 12 Bottles $54.25. 

Iowa, Minnesota, Missouri, and Texas: 2 Bottles $20.70, 4 Bottles $27.91, 6 Bottles $33.92, 8 Bottles $44.85, 10 Bottles $44.85, 12 Bottles $49.58. 

Hawaii: 2 Bottles $43.76, 4 Bottles $54.44, 6 Bottles $67.20, 8 Bottles $81.68, 10 Bottles $96.65, 12 Bottles $107.98. 

Counter Punch

Counter Punch was started to help punch back against Multiple Sclerosis by not only donating the proceeds to fight MS, but by also starting Crush MS, a charity event in the Napa Valley to raise more money to fight MS. They make big, bold red wines that would please the palate of any red wine drinker without the big, bold price tag. If you haven't tried their Petite Sirah yet, you're missing out!

Merlot $45.00; Petite Sirah $40

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Shipping Available To 

California: 2 Bottles $19.09, 4 Bottles $22.73, 6 Bottles $25.07, 8 Bottles $29.65, 10 Bottles $31.57, 12 Bottles $31.57. 

Qorkz Kitchen

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Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Creamed Corn Cornbread

Ingredients

2 Cups of Yellow Cornmeal
1 Tablespoon Salt
1 Tablespoon Sugar
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
2 Eggs
1 Cup Creamed Corn
2 Tablespoons Canola Oil

Directions 

Preheat an oven to 430 degrees F., and insert a cast iron skillet to warm up. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
 

Combine the buttermilk, eggs, and creamed corn in the work bowl of a stand mixer. Using the whisk attachment, whisk to combine. 

With the stand mixer on low, pour the dry ingredients into the work bowl containing the wet ingredients. Mix to combine. 

Looking For A Wine To Pair With Cornbread?

Try Humanitas Sauvignon Blanc. $30. The salty sweet flavor of the cornbread pairs perfectly with the floral and citrus notes of this Sauvignon Blanc.  The best part? With all the proceeds of this wine going to charity, it makes it easy to open that second bottle. 

Remove the hot cast iron skillet from the oven with your best oven mitts, it will be extremely hot. pour the canola oil the pan making sure it coats the entire inside of the pan. 

Pour the batter into the cast iron skillet and return to the oven. Bake the cornbread for 25 minutes or until a toothpick comes away clean. 

Finish The Dish 

Remove the cornbread from the dish and pair with whipped butter, honey, and cranberry sauce. 

Thanksgiving Is 19 Days Away

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Thanksgiving is 19 days away, are you ready? In the lead up to Thanksgiving we will be putting together some wine suggestions for your Thanksgiving meal that you can have delivered right to your door.  

Humanitas Collection 

What do you need for Thanksgiving? How about a Sauvignon Blanc to start, two Pinot Noirs for the meal, and an exquisite Red Blend to finish? Look no further than Humanitas for your Thanksgiving needs. Plus, in this season of sharing you can feel good knowing that the proceeds from these wines goes to benefit local needs charities. You give and you get, everyone wins. 

Total Cost Delivered To California: $238.42

Total Cost Delivered To Texas: $242.91

Total Cost Delivered To Massachusetts: $244.60

Total Cost Delivered To Illinois: $244.60 

Total Cost Delivered To New York: $244.60 

 

Qorkz Kitchen

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Xiao Long Bao - Pork And Shrimp Soup Dumplings 

Welcome to Qorkz Kitchen! This week we are making one of our favorites of all time, soup dumplings! It might be our proximity to Chinatown in San Francisco that gives these meat and soup filled dumplings their cult like following, but people around here will go far out of their way to find the best ones. While there are many types of Shanghai dumplings, our favorites are Xiao Long Bao which are filled with pork, shrimp, and a smokey pork and chicken soup. We tried our hand at the recipe created by Steamy Kitchen and we found it to be a huge success! 

Looking For A Wine To Have While Cooking?

Try Humanitas Sauvignon Blanc. It's delicious, it pairs great with Xiao Long Bao, and the proceeds go to charity, making it okay to open that second bottle. $30 on Qorkz.com 

Ingredients

Soup

2 Quarts of Water

2 Pounds Chicken Wings

1.5 Pounds of Smoked Virginia Country Ham Bone In

10 oz of Salt Pork

1 Inch Piece of Ginger, Sliced Into 4-5 Ginger "Coins"

2 Green Onions, Cut Into 3" Pieces

2 Garlic Cloves, Smashed With Side of Your Knife

2 Teaspoons of Chinese Rice Wine

1 Tablespoon Powdered Agar Agar

Dough 

400 Grams of All-Purpose Flour

3/4 Cups Boiling Hot Water

1/4 Cup Cold Water
 

Filling 

1 lb Ground Pork

1/4 lb Shrimp, Shelled, Deveined and Minced Finely

3 Stalks Green Onion, Finely Minced

2 Teaspoons Sugar

2 Tablespoons Soy Sauce

1 Teaspoon Kosher Salt

1/4 Teaspoon White Pepper

1/2 Teaspoon Grated Fresh Ginger

1 Teaspoon Chinese Rice Wine

1/4 Teaspoon Sesame Oil

Soup Broth Gelatin 

Fair warning in advance, it takes awhile to make this broth. You have to steep the ingredients and then let the gelatin set up for at least 5 hours after adding the Agar powder. I made this the day before I made the soup dumplings and I had a well steeped and firm gelatin. 

Start by cutting your chives in half, smashing your garlic cloves, and cutting your 1 inch piece of ginger into medallions. Add them along with your water to a deep stock pot. Then cut the salt pork and smoked Virginia ham away from the bone. Add the chicken necks, wings, salt pork and Virginia ham to the broth.  

Bring the stock to a boil on high heat. Once the stock starts to boil, turn the heat to medium and a gentle simmer. If any foam rises to the surface, be sure to scoop that out and discard. 

Simmer the stock for 1 and a half to 2 hours or until the remaining meat falls off the ham bone. 

Remove the solids from the broth and discard. Strain the broth through a fine strainer and return the stock to the pot. 

Return the stock to the heat and bring back to a boil. Once boiling, turn the heat off and stir in the 1 tablespoon of powdered Agar Agar and whisk for two minutes. 

Once the stock has come to room temperature, pour the stock into a 9x11 baking dish. Place the stock into the fridge to cool for at least 5 hours. (I let mine sit overnight).

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When you're ready to make your dumplings remove the jello tray from the fridge and cut it into small cubes in preparation for adding to the dumplings. 

Filling 

To make the filling you first need to devein your shrimp. If you have never done this before, it can look intimidating but can be done in a few short steps. Peel the shell off the back of the shrimp and remove the legs. Then cut down the back of the shrimp and remove the shrimps digestive tract and then rinse. That's it! 

Next cut the shrimp into a fine dice and place into the work bowl of a stand mixer with the paddle attachment. 

Next, cut your scallions into a fine dice 

Remove the outer-skin of the ginger. Using a grater or microplane, grate the ginger and set aside. 

Combine the shrimp, pork, scallions, ginger, sugar, salt, rice wine, sesame oil, and soy sauce to the work bowl of a stand mixer with the paddle attachment. 

Mix the ingredients together in the stand mixer until blended, usually about 30 seconds on medium. Next, add about half of your broth jello cubes to the mix and blend for another 30 seconds. Refrigerate until you are ready to use. 

Looking For A Wine With Dinner? 

Try the Chateau Lane Sauvignon Blanc. Crisp and refreshing with a hint of citrus, it is a terrific pairing for the hot soup dumplings. $28 on Qorkz.com 

Make The Dough 

This dough is made of just hot water and and flour with a touch of cold water added at the end. I made this in a food processor with the dough blade but it could easily be made in a stand mixer. Place the 400 grams by weight of all-purpose flour in a work bowl and turn on the food processor. Pour the hot water into the bowl in a slow and steady stream. 

Once you have added the hot water and the dough becomes crumbly, add the cold water in a slow and steady stream.  Process for another 20 seconds or until the dough comes away from the sides of the bowl. 

Remove the dough and form it into a ball. Place the dough in a ziplock bag and set aside to hydrate for at least 30 minutes. Since the dough is hot, the the bag will fill with steam. 

After 30 minutes, take the dough out of the bag and place it on a floured surface. Cut the dough into quarters. Working with one quarter at a time, roll the dough into a log about 1 1/2 inches in diameter. Using a knife or pastry scraper, cut the dough into 1 inch sections. Using a dowel or small rolling pin, roll the each section flat. 

Using a a pastry cutter, cut 3 inch circles out of the dough. Repeat until all the dough is rolled out and cut. 

Assemble The Dumplings

We like our dumplings with extra soup, so we place a jello cube of broth in the bottom of the dumpling underneath the filling. You don't have to do this step however. Using a spoon, place one ounce of filling inside of the dough circle on top of the jello cube. Place the filled dough in your hand and begin to pleat the outside. Make small folds all the way around to seal the dumplings. This does not need to look perfect for the home cook, but it does need a proper seal or the soup will evaporate during the cooking process. 

Cook The Dumplings

For this you will need a bamboo steamer. If you don't have one, you should be able to find one at your local cooking store. I found them for sale cheaply at the Wok Shop in Chinatown. You can also find them on Amazon here. 

Use Napa Cabbage to line the bottom of your steamer basket, then set the steamer over a pot of boiling water. Let the steam pass through the steamer for for 15 minutes before adding the dumplings. 

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Add the dumplings one at a time over the both layers of your bamboo steamer. Be careful not to overcrowd the steamer and be sure to double check the seals on the dumplings so the soup does not evaporate. 

Steam the dumplings with the lid on the steamer for 12 minutes. The steam will melt the jello cubes into soup during the cooking process. After 12 minutes take the dumplings off the heat and eat immediately. 

Dipping Sauce

What good is a dumpling without a dipping sauce? Mix together 1 tablespoon of sambal (hot chili & garlic sauce), 1/4 cup black vinegar, 1/4 cup soy sauce, 1 teaspoon sesame oil, and a 2-inch piece of fresh ginger cut in a fine dice.

Finish The Dish

Either serve the dumplings inside the steamer basket or plate with the sauce to serve. These are best when enjoyed immediately out of the steamer and piping hot. 

Looking for more wine pairings? Sparkling White, Fume Blanc, Riesling, and Grüner Veltliner all pair well with Xiao Long Bao.