2023 Winter Wine Club
January 27th – February 2nd: Customize Shipment
February 3rd: Card Charge
February 9th: Wine Ships
February 4th: Wine Available for Pick Up
February 26th: Wine Club Release Party
Join us for an exciting day of new releases, music, food and futures!
Sunday, February 26th
12:00 pm to 4:00 pm
Reservations are required
Live Music!
Enjoy soothing stylings of the accomplished Monica De Silva.
Rick Neve, Italian Style Catering is back! Rick will be warming everyone up with chili and cornbread and food will be served from 1:00pm to 4:00pm.
Vegetarian option is available upon request. Please request at time of booking.
Two complimentary tickets are available per wine club. Up to six guests per membership may attend. Guest counts over two will be charged $20 per person upon reservation. Reservations taken on a first come, first served basis.
Featured Winter Wine Club Wines
2021 Simeone Ranch Pinot Noir
2020 Los Amigos Ranch Sangiovese
2019 Estate Russian River Valley Zinfandel (Red Wine Only Selection)
2021 Aquarius Ranch Chardonnay (Mixed Club Selection)
Other Suggested Additions
2021 “Third Alarm” Chardonnay
2019 Estate Russian River Valley Pinot Noir
2019 “Los Amigos Ranch” Cabernet Franc
2018 Praeterea “Brunello Style” Sangiovese
Please note that all wine club selected wines are limited edition. Some wines may be limited and reorders or additions may not be available. For any follow up or questions regarding your shipment, email maureen@hookandladderwinery.com.
Winter Club Tasting Notes
2021 Simeone Ranch Pinot Noir
RUSSIAN RIVER VALLEY
A vibrant violet color, this Pinot Noir possesses aromas of sandalwood and clove along with dark cherries. A mouthwatering acidity comes to life accompanied by brown sugar, sage and bright red fruit. The wine finishes with a touch of spice and baking chocolate.
2020 Los Amigos Ranch Sangiovese
CHALK HILL
This Sangiovese has a fervent following. A medium bodied wine containing a delicate balance of cedar, dark cherry and dried plum, along with thyme leather and tobacco on the finish. A beautiful ruby color and aromas of cassis and sun-dried strawberries entice the senses.
2019 Estate Russian River Valley Zinfandel
RUSSIAN RIVER VALLEY
This bottling of Estate Zinfandel displays fragrant aromas of mentholated blackberry and sandalwood, while fully developed flavors of black currant, dusty cocoa, cinnamon arise from the deep yet succulent palate.
2021 Aquarius Ranch Chardonnay
This 2021 Aquarius Chardonnay shows off a pale golden color. Aromas of papaya, lemon and apple give way to creamy lemon curd and an oaky, buttery finish. A bright acidity pushes forward hints of tart apple, lemon and lime.
CHEESY MAC N CHEESE
A piquant, cheesy white sauce and a crispy topping made from potato chips and bacon creates the best-and most indulgent-version of mac and cheese that we have ever tasted. Served alongside roast chicken, or with a simple green salad and a glass of 2021 Simeone Ranch Pinot Noir, this is the ultimate comfort food.
Ingredients
Cheesy Corkscrews
- 6 tablespoons butter, plus more for greasing
- Kosher salt 1 pound cavatappi (or other tubular pasta)
- 1/2 cup all–purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- Pinch freshly grated nutmeg
- Dash hot sauce Dash Worcestershire sauce
- 4 cups grated sharp white cheddar cheese
- 1 1/4 cups grated Pecorino Romano cheese
Crunchy Bacon Topping
- 1 1/2 cups crushed potato chips
- 1/2 cup grated Pecorino Romano cheese
- 5 slices cooked bacon, crumbled
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the oven to 375°F. Butter a 3–quart casserole dish.
- Bring a large pot of generously salted water to a boil, and cook the pasta until it’s al dente. Melt the butter in a large saucepan over medium heat. Add the flour, and cook, stirring, for 1 minute. Whisk in the warmed milk, and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases).
- Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the Pecorino Romano, until the cheeses melt.
- Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese–apalooza mixture into the prepared casserole dish.
- Make the topping: In a medium bowl, combine the potato chips, Pecorino Romano, crumbled bacon, parsley, and the remaining cheddar. Sprinkle the crumb mixture on top of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.
Wine Pairing: Serve with 2021 Simeone Ranch Pinot Noir