®
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BEACH
NEW KIDS ON
BOX
THE BLOCK
w i n e a w e s o m e n e s s . c o m
A
M O N T H LY
WINE
JOURNEY
C U R AT E D
FOR
ADVENTUROUS
SOULS
thebacklabel
WINE EDITORS SAM TIMBERG, JESSICA CERTO
EDITOR ALEXANDRA PASTRON
ART DIRECTOR ANDREW PARRIS
ASSISTANT DESIGNER CHAWAPORN KITIMAHASAK
CONTRIBUTORS DIANE MCMARTIN, BIRK O'HALLORAN
COPYRIGHT © 2016 WINE AWESOMENESS INC.
270 LAFAYETTE, SUITE 1105 NEW YORK, NY 10012
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wineawesomeness.com
THIS
MONTH'S
RECIPES
BROUGHT
TO
YOU
BY:
Made up of an all-star team of award winning
chefs, Pig Beach in Gowanus, Brooklyn is
the ultimate summer spot; complete with
ping-pong, a full-bar and killer BBQ fresh
out of the smoker.
CONTENTS
3
THE SOLSTICE WITH THE MOSTESS — A LETTER FROM OUR CO-FOUNDER
5
THINK INSIDE THE BOX — DIANE MCMARTIN
7
GABRIEL CORREA 2015
9
PIAZZA DEL CASTELLO SUPER TUSCAN 2014
11
EXEM BORDEAUX 2013
13
EATING OYSTERS TO SAVE OYSTERS — ALEXANDRA PASTRON
15
PROUD POUR "THE OYSTER" SAUVIGNON BLANC 2014
17
HEINZ EIFEL DRY RIESLING “MOSAIK” 2014
19
EIKENDAL CUVEE ROSÉ 2014
21
DIY: ROSÉ WATER GUN
THE SOLSTICE
WITH THE MOSTESS
A
LETTER
FROM
OUR
CO-FOUNDER
NO ONE IS MORE EXCITED FOR the summer season than a New
Yorker. I'm not technically allowed to call myself a New Yorker,
since according to urban myth it takes 10-ish years to earn the
distinction. I moved to NYC just over two years ago, so while I
have a long time to go before donning the New Yorker title I now
completely understand the concept of winter.
In addition to the brutal cold, I didn't realize warm weather doesn't
begin for a lot of us until late May or June! In my native southern
homeland of Charleston, much of us enjoy six plus months of warm
weather. Not the case in the big city! In the cold months, it gets
dark at 5pm and most people never bear the chill to escape the
office for lunch - or even happy hour. Plus, New York City is the
only place that I know of that offers employees "Summer Fridays,"
which entail half days on Fridays beginning in June and running
through August, in a full fledged effort to counterbalance winter.
But now for the good news: Summer is here and the WA crew is
ready to hit the beach, pool or kite-board, as the case may be.
There isn't anything much better in this world than sipping on some
rosé with just a slight sunburn and a touch of beach sand in your
clothes, all while watching a summer sunset. That is the sentiment
we took when curating this month’s Wine Awesomeness journey.
Here you will find six awesome wines from around the world
including a Super Tuscan that meets its match with Baby Back Ribs,
a South African rosé perfectly paired with a cucumber watermelon
salad and a Sauvignon Blanc that wants to save oysters by eating
oysters! Things are getting pretty wild over here. Oh, and we put
the exclamation point on kicking off summer with a DIY on how
to make your very own rosé-fueled super soaker. You’re welcome.
In honor of the solstice with mostess, welcome to the Beach Box!
LL
Wine Awesomeness CEO
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THINK
BY
DIANE
INSIDE
THE
BOX
MCMARTIN
THE FOLLOWING IS an excerpt from
Diane McMartin’s new book This Calls for
a Drink! The Best Wines & Beers to Pair
with Every Situation. Here you will find
her recommendations on what, when,
where and how to drink boxed wine for
the summer!
ROAD TRIP
Once you’re done playing license plate
bingo for the day, you’re going to want
something to drink out of those charming
plastic cups in the hotel room (if you’re
really thinking ahead, bring your own
plastic glasses— govino makes great ones
that aren’t depressingly ugly). If you don’t
want to pick through the scant options
at the local convenience store wherever
you’ve stopped each night (and in places
like Elko, Nevada, the pickings are slim, my
friends), try bringing a few boxes of wine
along with you.
Wine that comes in bag-in-box or Tetra Pak
format has gotten a bad rap, but there’s
way more out there than Franzia Chillable
Red. Some of the best ones are Yellow +
Blue Malbec (comes in a convenient 1-liter
Tetra Pak) and La Petite Frog Picpoul de
Pinet, a tart, snappy white from the south
of France that comes in a generous 3-liter
bag-in-box. The latter is great as a wine
base for white sangria if you’re making it
for a crowd, too. Either way, a nice glass
of wine at the end of the day will make
you feel a little less grimy and road weary.
THINK INSIDE THE BOX
the world has changed! There are plenty
of good-quality boxed wines out there,
so here are a few tips to get the most out
of your box.
Keep it cool. Boxed wine will keep six
to eight weeks after it’s opened. Whites
usually last longer than reds, but both will
last quite a while if you keep them in the
refrigerator.
Don’t wait to open it. On the other hand,
boxed wines don’t last very long before
opening. Try to buy your box right before
you need it, and don’t let it linger on your
shelf for more than about eight months,
otherwise you’ll get a flat, tired-tasting
wine, and no one wants that!
Tips for Boxed Reds: The trick when picking
boxed reds is to stay away from styles that
are traditionally heavily oaked. So if you’re
trolling Target and want to try one of the
more mass- market brands like Black Box,
go for a Syrah blend or a lighter grape like
Pinot Noir rather than a Cabernet, which
will most certainly be treated with oak
chips, whose vanilla flavors can start to
cloy after more than a few sips.
Tips for Boxed Whites: When looking for
whites, Chardonnay can be tricky. Better to
stick with Pinot Grigio, or an inexpensive
white from France or Spain. The Black Box
Pinot Grigio is actually pretty good, and La
Petite Frog makes a great boxed version of
the tart French white wine Picpoul de Pinet
that is great for a crowd or in white sangria!
People tend to shudder whenever bag-inbox wine is mentioned. Boxed wine reminds
people of stuff like the “sweet blush” you
may have had too much of in college. But
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GABRIEL CORREA 2015
SMOKED TURKEY BREAST
100% Tempranillo
PREP TIME: 4-5 HOURS, COOK TIME: 1 ½ TO 2 HOURS
Serves 4-6
Castile and León, Spain
Relaxing on the porch after a long day in
the summer sun
Smoked Turkey Breast
Amor Fati - Washed Out
This laid back juice adds a splash of cranberry sauce to your
smoked turkey.
‣ 1 turkey breast, 4-5 lbs
‣ 4 thyme sprigs
‣ 1 tbsp butter
ACID
BODY
TANNIN
FRUIT
‣ Salt, to taste
‣ Ground black pepper, to taste
BRINE:
‣ 1 gallon water
Still wet blackberries after a long storm
‣ 1 cup kosher salt
‣ 1 cup sugar
HEAT smoker to 250ºF with 1 cherry wood log and 1
hickory wood log.
REMOVE skin and bone from turkey breast, and brine
for 4-5 hours (1 hour of brine time per pound of meat).
REMOVE from brine and season with salt and pepper.
PLACE into the smoker for roughly 1 ½ to 2 hours or until
internal temperature reaches 140ºF. Then, wrap in foil with
butter and sprigs of thyme.
REST in a cooler for 30 minutes to an hour. Slice and serve
on its own or as a sandwich on your favorite bread rolls.
Dark berry jam, plums and cherries
Castilla y Leon is located in landlocked central Spain where the weather
is a sunny 75° year round. It's an ideal, no-fuss place to grow grapes where
the locals are just as straightforward as the wines they make.
This Tempranillo abides by these low-key rules. It's made by a cooperative
in Castille and León that's been around since the 1940s where all the
growers are fully certified organic. The wine delivers uncomplicated and
low-maintenance joy in a glass that screams, “Fresh purple!” and would
be an excellent pairing with any braised meat on the menu.
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PIAZZA DEL CASTELLO SUPER TUSCAN 2014
BABY BACK RIBS
60% Sangiovse, 30% Cabernet, 10% Merlot
PREP TIME: 1 HOUR, COOK TIME: 4-5 HOURS
Serves 4-8
Tuscany, Italy
Grilling out by the lake
Baby Back Ribs
Red Lights - Chloe x Halle
This earthy Super Tuscan will tease out even the subtlest flavors in
this rack of ribs.
‣ 4 (2 ½ to 3 lbs each) racks
HEAT smoker to 250ºF with 2 cherry wood logs and 1
hickory wood log.
‣ 4 tbsp honey
LAY baby back ribs onto a tabletop or work surface lined
with aluminum foil. Generously season with rib rub and
allow to sweat for 30 minutes.
baby back ribs
‣ 1 cup plus 4 tbsp apple juice
ACID
BODY
TANNIN
FRUIT
‣ 1 cup apple cider vinegar
RUB:
‣ 1 cup granulated sugar
Warm baked clay, worn leather and sun-dried tomatoes
Late spring fruits and warm spices like rosemary and oregano
Tuscany is a siren's call to anyone seeking la dolce vita: hillside towns
surrounded by vineyards, fields packed with sunflowers and cypress tree
lined roads - that good life. Simple pleasures abound, this Super Tuscan
is one of them. Dominated by Sangiovese, this wine smells of the earth
warmed by the sun, surrounded by sweet strawberry, raspberry and
craisins. This is the quintessential wine for a Sunday dinner amongst friends
or an afternoon parked on your back porch.
‣ 1 cup sweet paprika
‣ ⅔ cup salt
‣ ¼ cup granulated garlic
‣ ¼ cup granulated onion
‣ 1 cup dark brown sugar
‣ 2 tsp dried oregano
‣ ½ tsp fennel seed powder
‣ 2 tsp cumin
PLACE ribs in smoker bone side down and generously
spray every 30 minutes with a mixture of 1 cup apple juice
and 1 cup apple cider vinegar, roughly burning 1 log of
wood per hour. After about 2-3 hours, pick up the ribs
and hold them in the center. If the rib bows, wrap in foil,
if the rib is still firm and holds a straight line continue to
cook, checking every 30 minutes.
TRANSFER ribs to a double cut piece of aluminum foil
and drizzle 1 tbsp honey and 1 tbsp of apple juice per rack
and place meat side down. Wrap in foil and return to
smoker to finish cooking. Ribs should fall of the bone
when bitten into, but not when picked up.
GLAZE with your favorite BBQ sauce and serve.
‣ 1 tbsp chili powder
‣ 1 tsp cayenne
‣ 1 tsp dried thyme
‣ ¼ cup ground black pepper
‣ 1 tbsp hatch chile powder
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EXEM BORDEAUX 2013
PURPLE COLESLAW WITH SMOKED JALAPEÑO AND PINEAPPLE
70% Merlot, 30% Cabernet Sauvignon
PREP TIME: 30 MINUTES, COOK TIME: 1 ½ HOURS, PLUS OVERNIGHT
Serves 6-8
Bordeaux, France
Reminiscing about those old summer
nights
Purple Coleslaw with Smoked Jalapeño
and Pineapple
Cooler Couleur (ft. Yelle) - Crookers
Jalapeño and pineapple can be a tough team to beat - but this
Bordeaux has things on lock.
ACID
BODY
TANNIN
FRUIT
‣ 1 purple cabbage, shredded
HEAT smoker to 250ºF with 1 cherry wood log.
‣ 8 oz carrots, shredded
TOSS Jalapeño in oil and season with salt and pepper.
‣ 1 cup pineapple, diced small
COOK in the smoker for 1 hour, or until jalapeños are soft.
‣ 2 oz red onion, thinly sliced
REMOVE the seeds and place jalapeños in blender with
cilantro, apple cider vinegar, salt and Alabama White
Sauce. Puree until smooth and green.
‣ 1 oz scallions, sliced
‣ 1 tbsp cilantro, chopped
‣ 3 tbsp sugar
Aromas of very ripe red raspberries, cherries and black fruits
COMBINE remaining ingredients and allow to sit overnight
before serving.
‣ 1 tsp salt
‣ 1 cup Hellmann’s mayonnaise
Quintessentially French with harmonious and elegant tannins
Bordeaux sure sounds fancy and expensive, but it's actually just a region
in France - albeit a very large and famous one. It is a bit of secret that
some real value driven vino comes from this legendary place, including
the Exem.
‣ 5 oz Alabama White Sauce
‣ 2 jalapeños
‣ ⅓ bunch cilantro
‣ 1 tbsp apple cider vinegar
‣ 1 tsp salt
This gem is a modern version of Bordeaux with a deep blue red color and
a rich, luscious mouthfeel. More traditional versions hailing from the region
were known for having a slight green stem-y taste (like a raw vegetable
stalk), but over the last decade these wines have become more known
as full ripe fruit.
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E AT I N G OYST E R S TO
S AV E OYS T E R S
BY ALEXANDRA PASTRON
I L LU ST R AT I O N S BY C H AWA P O R N
THESE DAYS, NEW YORKERS consume an
average of 500,000 oysters per week. But
this isn’t what lead to the near-complete
decimation of the species in our local waters.
This, Berlin Crystal Kelly will tell you, actually
happened over the course of centuries of
pollution and overharvesting.
KITIMAHASAK
“We’ve lost 85% of oyster reefs worldwide,”
says the founder and co-CEO of Proud Pour
wines. “We completely wiped them out.”
The New York Harbor was once home to
220,000 acres of oyster reefs (more than
160,000 football field’s worth), which some
scientists estimate was actually half of the
world’s total population. By the early 1900s,
the water was so toxic it was virtually lifeless,
and it remained this way for the next 70 years.
1 BOTTLE OF
"THE OYSTER"
SAUVINGNON BLANC
720 BOTTLES
=
=
100 OYSTERS
72,000 OYSTERS
=
=
3,000 GALLONS OF
CLEAN WATER PER DAY
2.1 MILLION GALLONS OF
CLEAN WATER PER DAY
“I saw a documentary called Shellshocked:
Saving Oysters to Save Ourselves,” Berlin says,
“And I was like, ‘No one knows about this, I
don’t know about this, and of course I don’t,
I’m working all day and then at night I’m going
out for drinks with my friends.’” On average,
Berlin says, New Yorkers spend $11 million on
those drinks every night.
So, she left behind a life in finance to bring
the two worlds together. As a member of the
New York City Homebrewers Guild, Berlin
was already spending her free time making
“beer, mead, wine, cider, kombucha - pretty
much anything fermentable” in her tiny West
Village apartment. By creating Proud Pour
and its first wine, “The Oyster” Sauvignon
Blanc, Berlin was able to simultaneously help
rebuild oyster reefs, educate people about the
issue and create a kick-ass wine that pairs
perfectly with - you guessed it - oysters.
reefs may seem counterintuitive, we actually
no longer eat oysters from the wild. One of the
major reasons oysters are so important is that
they clean water, so eating a wild oyster from
today’s polluted oceans may not be the best
idea. Other benefits of the aquatic species
are that they remove nitrogen pollution, their
reefs can be home to a range of colorful sea
life and they protect against flooding from
superstorms (think: Hurricane Sandy).
But Proud Pour isn’t just for restoring oysters
in New York. Berlin has partnered with
organizations all over the Eastern Seaboard
that are working towards oyster restoration
in their area. So while purchasing a bottle
of the Sauvignon Blanc in New York will go
to restoring 100 oysters in waters like the
Bronx River and Gowanus Canal through
partnership with the Billion Oyster Project,
if you purchase a bottle in Massachusetts
you’ll be helping restore oysters in Nantucket
or Cape Cod through partnership with local
organizations there.
While you ultimately may never eat the
oysters being restored today in your local
harbor or coast, if things continue to go well
you may one day be able to swim there or
catch fish without fear of deadly pollutants
thanks to efforts by restoration projects like
Proud Pour and its affiliates. And, of course,
the oysters themselves.
By partnering with Proud Pour this month,
Wine Awesomeness will be helping restore
72,000 oysters that will clean 2.1 million
gallons of water per day.
We can certainly drink to that, and hope that
you will too.
While making a wine that encourages the
eating of oysters as well as rebuilding oyster
85% OF OYSTER REEFS
WORLDWIDE HAVE
BEEN DESTROYED
=
NEW YORKERS EAT
500,000 OYSTERS
PER WEEK
=
RESTORED OYSTERS
WILL LIVE FOR
ABOUT 7 YEARS
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PROUD POUR "THE OYSTER" SAUVIGNON BLANC 2014
GRILLED OYSTERS ON THE HALFSHELL
100% Sauvignon Blanc
PREP TIME: 15 MINUTES, COOK TIME: 20 MINUTES
Serves 4-6
Lake County, CA
Saving the planet
Grilled Oysters on the Halfshell
Talking Backwards - Real Estate
This wine was straight-up made for drinking with oysters, so it will
help you knock 'em back by the dozen.
‣ 2 dozen fresh, un-shucked
DIPPING SAUCES:
HEAT your grill until it is nice and hot. This is a quickcooking dish, so the hotter the better. You want to avoid
overcooking, so it's better to work in several smaller
batches that you can manage rather than one large batch
that might overcook.
‣ 4 oz herb compound butter
SHUCK the oysters.
‣ 3 tbsps classic mignonette
ARRANGE the shucked oysters on the grill. Discard the
top (flatter) shell and arrange the bottom (bowl-like) shells
with the raw oysters in rows over the grill.
oysters
‣ 3 sticks of butter
ACID
BODY
SWEET
FRUIT
‣ 3 tbsps cocktail sauce
A big bouquet of flowers, lemongrass, and tropical fruit
Vibrant tart acid and minerality balance the floral notes
This North Coast Cali white is a real crowd pleaser with vibrant floral notes
and a splash of summer stone fruits (think: juicy nectarines and peaches).
It's crisp and refreshing and will remind you of your favorite childhood
beachside dessert - a lemon-poppy seed bundt cake or ripe fruit salad,
perhaps. Anyone who says they'd rather drink red will really be missing
out on this one, few Sauvignon Blanc's have so much character and acidity.
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ADD about a tablespoon of butter to each oyster.
CLOSE the grill and cook the oysters for 3 to 4 minutes.
Check them after this time. The oysters should be just
barely starting to shrink and you should see some
caramelization in the butter around the edges. Cook for
another 30 seconds if needed; it's better to undercook the
oysters than overcook them.
SERVE right away.
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HEINZ EIFEL DRY RIESLING “MOSAIK” 2014
SMOKED HATCH WINGS
100% Riesling
PREP TIME: 30 MINUTES, COOK TIME: 2 HOURS
Serves 4-6
Mosel, Germany
Scouting a spot for your beach towel
Smoked Hatch Wings
No Hay Manera - Mula
After biting into these hot wings you'll cry tears of joy over this
Riesling's über dryness.
‣ 5 lbs (30 wings) jumbo party
HEAT smoker to 250ºF with 2 cherry wood logs.
‣ ½ cup rib rub (see page 10)
COMBINE rib rub, paprika, black pepper, granulated
garlic and rosemary. Season wings with rib rub mixture
and let sit for 30 minutes.
wings
‣ 3 tbsp each paprika, black
ACID
BODY
SWEET
FRUIT
pepper & granulated garlic
‣ ½ tsp dried rosemary
‣ 2 tbsp butter
Fresh chopped ginger with the subtlest hint of white flowers
‣ 2 tbsp Frank’s RedHot
HATCH VINEGAR BBQ SAUCE:
‣ 1 cup white vinegar
Zesty key lime pie with just-underripe peaches
‣ ½ cup apple juice
‣ ⅛ cup dark brown sugar
German Riesling is some of the finest wine in the world. It is sought after.
Revered. Some would even say Holy. But Riesling’s reputation with the
general public is often one-dimensional at best, with many falling back
on the statement that they don't like "sweet wine." But Riesling has a
secret, an itty-bitty truth known only by connoisseurs and sommeliers.
German Riesling… wait for it… can be dry! (Cue Beethoven's “Ode to Joy”)
From the picturesque Mosel Valley comes Heinz Eifel's dry Riesling. It's
almost Australian in its dryness with a smack of lime, white peach and
creamy apricot. You could never brand this wine as simple with its honeyginger, hint-of-white-flower nuance and striking slate minerality. She’s an
edgy chick.
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‣ ½ cup ketchup
‣ ½ tbsp salt
PLACE into smoker and cook for about 1 ½ to 2 hours or
until wings reach an internal temperature of 155ºF, burning
roughly 1 log wood per hour.
COMBINE Hatch Vinegar BBQ Sauce, butter and Frank’s
RedHot in a small sauce pot over low heat. Whisk
occasionally until butter is just melted. Marinate wings in
1 cup of the sauce and place onto the hot grill to develop
a nice crispy skin and char on the wing and finishing
bringing the internal temperature to 165ºF.
TRANSFER wings from grill into large mixing bowl and
add remaining 1 cup of wing sauce. Toss and serve with
your favorite Blue Cheese, Ranch or (our favorite) Alabama
White Sauce.
‣ 1 tsp black pepper
‣ ¾ tsp chili flake
‣ ¼ tsp medium hatch chili
powder
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EIKENDAL CUVEE ROSÉ 2014
PERSIAN CUCUMBER WATERMELON SALAD
99% Melot, 1% Petit Verdot
PREP TIME: 5 MINUTES
Serves 6-8
Stellenbosch, South Africa
Waiting for the perfect wave just before
dawn
Persian Cucumber Watermelon Salad
Shadow - Wild Nothing
Sassy mint will think she steals the show, while this tight rosé pulls
all the strings backstage.
‣ 1 lb Persian cucumbers
‣ 1 lb seedless watermelon
‣ ¼ cup mint leaves, roughly
COMBINE olive oil, fresh lime juice, chopped mint, salt
and pepper in a small bowl. Whisk until well combined.
‣ 1 tbsp rib rub
POUR the vinaigrette over the Persian cucumbers and
watermelon.
torn
ACID
BODY
SWEET
FRUIT
DICE the Persian cucumbers and watermelon into large
bite-sized pieces. Place in a large serving bowl.
VINAIGRETTE:
‣ 1 cup olive oil
Raspberry, strawberry, and wet stone minerality; the bright acidity
shines on the nose
‣ ⅓ cup fresh lime juice
Fuller bodied than many roses, it has a lovely weight and
structure due to the Bordeaux varietals
‣ 1 tsp salt
TOSS the salad.
GARNISH with a sprinkle of rib rub and torn mint leaves.
‣ 1 tsp mint, chopped
‣ ¼ tsp pepper
Picked in the early morning hours of February to preserve the fresh fruit
flavors, these grapes are lightly crushed then allowed to settles for two
days before a low-temperature fermentation begins. The resulting wine
has a gorgeous, bright-salmon pink color due to the near zero skin contact.
It's is a perfect rooftop lunch wine with flavors of fresh strawberry and
raspberry balanced with beautiful acidity and - because of the selection
of Bordeaux varietals - a tight structure. A great pairing with salads, sushi
and scallops.
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DIY: R O S É
BY
BIRK
WAT E R
GUN
O'HALLORAN
‣ Night Lions Tech Fight Blaster Super Soaker Water Gun
‣ Plastic tube, 16” in length, ¼” interior diameter, ⅜” exterior diameter
‣ Screw top rosé
‣ Drill, plus several drill bits of increasing size
‣ Exacto knife
‣ Mini Phillips screwdriver with a long shank, such as from a glasses kit
‣ A pen
YANK the plastic tube that comes with the water gun out of the back. Then,
unscrew the white covering.
REMOVE the screws from only the body of the water gun, leaving the shaft
and nozzle alone, using your mini screwdriver. Be careful not to lose any of
the screws. Open up the body of the water gun.
CUT out the interior tubing and white connecting joint at the back of the
water gun using the exacto knife. The body and back of the gun should now
be empty with only the black and yellow connecting joints at the top of the
body remaining.
OPEN the bottle of rosé and set the cap down on your work surface. Use
the pen to trace the outline of ⅜’ exterior of the plastic tube on top.
USE your drill to create a hole in the cap - begin with a small bit and work
up to a ⅜’ bit so that it matches the edges of the marking you made with your
pen and the exterior diameter of the plastic tube. Also be aware that there
should be a foam piece inside your cap. If it falls out while you are drilling
your hole, use your exacto knife to cut out a hole of the same size and put it
back in the cap the ensure your water gun will be air-tight.
THREAD your plastic tube through the cap. Then, attach the tube to the
black connecting joint at the top of the body. Fit the cap into the back of the
body so that the bottom edge of the cap is flush against the very back edge
of the water gun.
CLOSE the body back up and replace all of the screws.
TWIST the white covering back into place as tightly as you can - it will not
twist completely back in, but this is okay.
ATTACH the rosé bottle.
HAVE an epic rosé battle.
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