PREMIUM WINE CLUB December 2019 2017 Michele Chiarlo Le Marne Gavi , The wine producing firm of Michele Chiarlo was founded in 1956 by the sole and pres- ent owners, Michele and Giuseppina Chiarlo. Son of over seven generations of es- teemed wine growers, Mr. Chiarlo is today one of the most respected producers of the fine wines of Piedmont and a leading figure in its viticultural industry.

Michele Chiarlo directly manages or personally oversees every aspect in the production of his wines. Eminently qualified through the expertise acquired through his involvement with the company under his father, he also holds a degree from the prestigious School of Enology at Alba. His ceaseless innovation, both in production and in marketing, has gained him the respect of his industry.

Among Piedmont’s most historical and respected white wine producing zones, Gavi - also known as Gavi di Gavi and di Gavi - comes from Piedmont’s southeast, in the . Gavi is the main town of the area; Cortese is the grape. Cortese for Gavi is grown in any of 11 communes in the area where the soils are abun- dant in chalky, white, limestone-rich clay. The variety is known for its bracingly high acidity and its ability to retain freshness, even when grown in hot environments. Apple, peach and honeydew flavors are commonly associated with Cortese wine, with lime, almond and light herbal or grassy aromas.

The wine shows citrus and mineral aromas before lime and green apple flavors on the palate. This Gavi has a fresh character, crisp acidity and a lengthy finish. This will pair well with beef carpaccio, sushi, spaghetti with clams, and grilled fish. Drink now. Notes from www.wine.com

Pesto Pistachio Fish Fillet The pistachios along with zesty lemon, aromatic pesto, and fresh herbs make for such a lovely combination of flavors and textures. Ingredients: 1/3 cup pesto, homemade or your favorite kind 4 tilapia fish fillets 1 1/4 cup pistachios coarsely chopped 1 tablespoon olive oil 1 teaspoon olive oil for drizzling 1 large garlic clove, thinly sliced pinch of salt 1 lemon thinly sliced lemon for serving (optional) Directions: Preheat the oven to 450 degrees F. In a cast iron pan or baking sheet (line up the baking sheet with parchment paper or foil for easier clean up) place 1 tablespoon of olive oil. Scatter the garlic slices and lemon slices over the olive oil in a single layer, trying to distribute them as evenly as possible. Take each fish fillet and slather it on all sides, tops and bottoms with pesto (a little over a tablespoon of pesto per fillet—more or less to your taste). Take a little over 1/4 cup of the pistachios and mound it over each fish fillet along the whole length, making sure to cover the entire surface (more or less nuts to your taste). Press the nuts well with your hands so they stick to the fish. Place the fish fillet directly on top of the lemon and garlic slices on the pan. Repeat with the remaining fillets. Drizzle olive oil over the pistachios on each fish fillet (about 1/4 teaspoon on each). Place the pan on the bottom half rack of the hot oven and bake for 12-16 minutes (depending on how thick your fillets are) until the fish is cooked through and nuts are toasty. Remove from the oven, sprinkle a pinch of salt over each fish fillet, drizzle with more olive oil, lemon juice if desired and serve. Serves 4 | Recipe https://www.twopurplefigs.com/pesto-pistachio-fish-fillet/ THE WINE $19.99/btl MERCHANT Serving Cincinnati since 1973! Member discount on additional btls $17.99/btl PREMIUM WINE CLUB December 2019 2019 Roth Heritage Red Blend California Roth Estate Winery is a family-owned winery dedicated to crafting full-flavored wines grown in exemplary Sonoma County vineyards. Beginning in 2001, Roth commit- ted to producing classic Bordeaux varietals in Alexander Valley. A decade later the winery expanded its winemaking to include cool-climate varietals from the Sonoma Coast.

Nestled in the northern reaches of the Russian River Valley, Roth’s home vineyard is comprised of gently rolling hills. The low-vigor, volcanic-based soil shapes Cabernet Sauvignon and Merlot wines of intensity, depth, and concentration.

The 2016 vintage in Sonoma County was marked by high quality fruit and an earlier than average harvest. An early start to the growing season was followed by warm temperatures throughout the spring and summer. The grapes from this vintage were of high quality and quantity with a balanced acidity.

The 2016 Heritage Red is a bold blend of different grapes and regions throughout the south-eastern parts of Sonoma County. Deep ruby in color, this wine offers lus- cious aromas of boysenberry, cocoa dust and a hint of black pepper. On the palate, bold tannins are balanced by decadent flavors of blackberry, blueberry and white chocolate with hints of vanilla and toasted oak. It is a blend of 25% Syrah, 18% Cabernet Sauvignon, 16% Malbec, 15% Merlot, 10% Petite Sirah, and 8% each Zinfandel and Petit Verdot. This fun red wine will be a great match with braised short ribs, pasta with meat sauce, or hard aged cheeses like gouda. Drink now through 2022. Notes from www.rothwinery.com

“Made from a wealth of red grapes, predominantly Syrah, Cabernet Sauvignon and Malbec, this wine is brawny in tones of black fruit, leather and licorice. Gritty in texture on entry, it softens on the midpalate and gives way to a full-bodied lushness.” Wine Enthusiast 88 points. Spinach & Gouda-Stuffed Pork Cutlets Cheese just oozes out of the center of the pork, and the horseradish mustard lends a lot of flavor and a little zing. Ingredients: 3 tablespoons dry bread crumbs 1/8 teaspoon pepper 2 tablespoons grated Parmesan cheese 2 slices smoked Gouda cheese (about 2 ounces) 2 pork sirloin cutlets (3 ounces each) 2 cups fresh baby spinach 1/4 teaspoon salt 2 tablespoons horseradish mustard Directions: Preheat oven to 400°. In a shallow bowl, mix bread crumbs and Parmesan cheese. Sprinkle tops of cutlets with salt and pepper. Layer end of each with Gouda cheese and spinach. Fold cutlets in half, enclosing filling; secure with toothpicks. Brush mustard over outsides of pork; dip in bread crumb mixture, patting to help coating adhere. Place on a greased foil-lined baking sheet. Bake until golden brown and pork is tender, 12-15 minutes. Discard toothpicks before serving. Serves 2 | Recipe https://www.tasteofhome.com/recipes/spinach-gouda-stuffed-pork-cutlets/ THE WINE $19.99/btl MERCHANT Serving Cincinnati since 1973! Member discount on additional btls $17.99/btl