Announcing Our “Bold Reds” Wine Sale

red wineTired of winter yet? How about some big, bold, red wines to help shake off the cold?!

We at The International Wine of the Month Club are very excited to announce a sale on 4 powerful, world-class red wines which blew us away at our recent Tasting Panels. We’re making each of these highly-rated red wines available at unbeatable values – up to 45% off retail price, plus extra discounts when you order 6 total bottles or more!

And, you don’t have to be a wine club member to take advantage of this Special Offer, so feel free to let all your wine-loving friends know, too!

High ratings, gold medals, super-limited production – and a huge thumbs up from our 30+ person tasting panel – these wines have it all. Check them out at www.winemonthclub.com/sale.

We’re on Forbes Top Wine Clubs List!

Forbes recently updated an article on their website “A Guide To Joining The Best Wine Clubs” to make sure that we were included as one of their favorites! We work hard with our three tier panel to ensure all our members receive limited-production, estate-bottled wines from the world’s best vineyards are shipped straight to your door for you to enjoy. We are so delighted that they updated the article to include us that we just had to share!

Visit our page on How Our Wine Club Works and don’t forget to check out the updated article by Forbes!

Cheers!

International-Wine-of-the-Month-Club-Wine

Grilled Fish with Citrus

Grilled Fish with CitrusA layer of citrus slices between the fish and the grill means there’s no chance of sticking, and the fish gets infused with flavor.

Everyday Food, June 2012

Ingredients

  • Oil
  • Fish
  • Salt and pepper
  • Sliced citrus
  • Fresh herbs (such as cilantro, basil, or mint)
  • Flavored butter (below)

Directions

Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

Cook’s Note

Orange-Herb Butter

Mash together 1 stick unsalted butter; 1/2 teaspoon grated orange zest; 2 teaspoons fresh orange juice; 1/4 teaspoon cayenne pepper; 1 clove garlic, minced; 2 tablespoons chopped cilantro; and 1/2 teaspoon coarse salt.

Squeeze of Flavor

Grill salmon over citrus, then serve the charred slices and more fresh wedges with the fish.

Recipe and photo from www.MarthaStewart.com

Celebrating Father’s Day: A Grilling Occasion

Nothing goes more hand in hand than grilled steak and a nice glass of red wine, so forget the necktie this year and give him something that is sure to bring a smile to his face this Father’s Day.  Let him kick off his shoes, relax, and treat him to this delicious Grilled Skirt Steak recipe we found from WineSpectacular.com.  Skirt Steak is an excellent choice for grilling because not only does it cook quickly, but it’s packed with flavor, and therefore requires no marinade.  In addition, the salsa’s toasty, briny, and very gently sweet and acidic components will pair perfectly with our featured red wine this month, Black Pearl Vineyards Paarl Shiraz 2008.  Be sure to check back next week to find out why Don was blown away by this wine!  The best part about everything is that it all comes together in just under five minutes.  Add some potatoes and a romaine salad, with dressing of choice, and you’ve got a meal truly fit for a king!

 

Grilled Skirt Steak with Sun-Dried Tomato & Almond Salsa

For the salsa:

  • 1/2 cup almonds, toasted and finely chopped
  • 1/4 cup oil-cured black olives. finely chopped
  • 1 medium shallot, peeled and finely chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 2/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 tablespoons best-quality red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

 

At least 1 hour before cooking the steak, combine all the ingredients in a non-reactive bowl and stir well to combine.  If making several hours before cooking steak, cover and refrigerate.  Adjust seasoning and bring to room temperature before serving.  Makes about 1 1/2 cup.  Happy Father’s Day!

 

March’12 Member of the Month!

The love for wine can be possessed by the likes of all sorts of people, but when we got this picture from one of our members, we might have to start catering to Felines as well!

“I am LOVING my Wine of the Month membership that I received as a Christmas gift.  Unfortunately, I have to “fight my kitty” for it — she seems to love it as much as me!  If I’m not looking, she helps herself!! “

-Kristi Anderson