Events

2013 Ryan’s Red Release

November 24, 2014
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by AmyS
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Ryan's RedOur 2013 Ryan’s Red is now available in the tasting room! Ryan’s Red has been one of our most popular dry reds since it was first introduced. The 2013 vintage delivers rich aromas of red cherry, balanced fruit flavors and a hint of black pepper on the finish. It goes great with BBQ pork ribs so I’ve included a recipe below that I whipped up the other day.

Ryan’s Red is December’s Wine of the Month. When visiting Arché, Club 228 members can get a bottle of Ryan’s Red, a glass of wine of the member’s choice and a snack, all for just $20 + tax.

Oven BBQ Country Style Pork Ribs

6-8 country style pork ribs
2 cups BBQ sauce

Preheat oven to 300ºF. Place the ribs in a large baking dish and cover with half the sauce. Roll the ribs around to completely coat them. Cover with aluminum foil and bake for 3 hours. Uncover, increase temperature to 350 and bake another hour, turning after 30 minutes. Remove from pan and serve with remaining sauce.

BBQ Sauce

1½ Tbs olive oil
1 Tbs minced onion
1 clove minced garlic
¼ cup apple cider vinegar
2 Tbs Ryan’s Red
½ tsp Worchestershire sauce
½ tsp soy sauce
½ tsp molasses
¼ cup chili powder
1 Tbs brown sugar
½ tsp mustard powder
½ tsp freshly ground black pepper

Place olive oil and onion in medium-sized sauce pan. Saute over medium heat until onion begins to soften. Reduce heat to low, add garlic and saute until onion and garlic are soft. Whisk in remaining ingredients and continue to simmer for 5 minutes, stirring occasionally.

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Join us for Harvest!

September 11, 2014
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by AmyS
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howard lanita 9-6-14This Saturday, the 13th of September, marks the culmination of a full season when we harvest the King of all grapes, the majestic Cabernet Sauvignon. We are recruiting all willing and able men and women to take part in an adventure to remember. Come on out to Arché Saturday morning and pick grapes with us! Afterwards, we’ll sit back and chill out with an awesome spread prepared by our own in-house catering staff of one, Lanita Gafford, whilst sipping Cabernet Sauvignon. The high temperature here for Saturday is forecast to be 76.

Club 228 members who participate in the harvest may pick up their fall shipment at this time.

When: Saturday, September 13 at 8:00 a.m.

Where: Arché, 228 Wagner Road, Saint Jo, Texas 76265

What to bring:  gloves (this is a must), hat, sunscreen, sturdy shoes or boots (not sandals), pruners if you have them (we can provide), long sleeves and long pants suggested for sun sensitive skin, lawn chair and your best friend.

Are you game? Send us a message and we’ll be sure to save a spot for you! harvest 9-6-14

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September Wine of the Month

August 27, 2014
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by AmyS
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Arche Roussanne 2012September’s Wine of the Month will be our 2012 Roussanne, a multiple award winner, including Platinum at the San Diego International Wine Competition. Texas High Plains grapes were sourced from the Oswald family vineyard in Terry County, which is south of Lubbock, to create this wine. This wine is “textbook Roussanne that delights with a vivid caramel almond aroma profile that translates directly to flavors on the palate, with great acidity balancing the grape’s typical oily viscosity. It’s long and quite elegant on the finish. 93″ Rich Cook Apr 22, 2014

Our Roussanne is delicious served chilled or at room temperature. It is ready to drink now or can be aged for many years. Roussanne is a rarity in that regard since most white wines do not age well.

Our Wine of the Month offers Club 228 wine club members the opportunity to purchase a bottle of the featured Wine of the Month, a glass of wine of the member’s choice and a snack plate, all for just $20 plus tax. This is really a great bargain that members can take advantage of at each visit to our tasting room.

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San Francisco International Wine Competition

August 16, 2014
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by AmyS
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This was the first year we entered any wines in the San Francisco International Wine Competition. This is a very high profile competition where our wines are judged alongside of some of the best in the world. We know the competition would be tough, but we figured we should give it a shot and Lo! and behold! we won three medals!

Our 2012 Ryan’s Red, which we are very reluctant to enter into competitions only because we have so little of it and hate to diminish salable inventory on limited productions, won bronze. Ryan’s Red is aging very nicely in the bottle, has a fruity taste and a nice, smooth mouth feel.

Our 2012 Roussanne, which won a platinum medal at the San Diego International Competition earlier in the year and was rated a 93, won bronze this time. Roussanne converted me from a 100% dry red drinker to now enjoying this dry white several times a week.

Our 2012 Syrah won a silver medal. Having tasted this Syrah against others in the same price range, I give it a gold. It is truly, gratifyingly enjoyable to drink. Sorry, I am not good at the flowery wine tasting descriptions (working on it), I just know what I like!

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2012 Roussanne Wins Platinum

June 7, 2014
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by AmyS
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Super star winemaker, Grayson Davies, finally received the recognition he deserves for  his uncanny ability to make outstanding Roussanne wines. Our 2012 Roussanne, crafted from Texas High Plains grapes grown by the Oswald family, not only received a platinum award at the San Diego International Wine Competition but was given a score of 93. As stated by wine critic, Rich Cook,  “It’s textbook Roussanne that delights with a vivid caramel almond aroma profile that translates directly to flavors on the palate, with great acidity balancing the grape’s typical oily viscosity.  It’s long and quite elegant on the finish.”

The 2012 Roussanne is available exclusively in our tasting room. Shipping will be available after the heat of the summer has dissipated, probably sometime in mid to late September.

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Sweet Temptation Wine of the Month

April 14, 2014
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by AmyS
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Sweet Temptation 2012 backBack by very popular demand as our Wine of the Month is Sweet Temptation. Club 228 members can pick up a bottle of Sweet Temptation, get a glass of wine of the member’s choice and a snack plate, all for just $20 plus tax.

Sweet Temptation is a very nice, not too, too sweet, (yes, I meant to say “too” twice) full bodied red with lots of fruit and spice. If you normally drink dry wines, you might like this one as a dessert wine. If sweet wines are your thing, you will want to have this in your cellar for your next neighborhood block party, pool party, or by the fire while we still have chilly nights here in north Texas.

If you come to the tasting room looking for the Sweet Temptation painting by DeShay Pounds hanging on the wall, you won’t find it. It’s been sold. We want to congratulate the new owners and know they will enjoy this beautiful piece in their home.

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Leg of Lamb, Pork Tenderloin & Brownie Recipes

February 21, 2014
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by AmyS
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Last Sunday was a food and wine day to remember. Many people have asked for the recipes so I’ve compiled them here.

The Rum Glazed Pork Tenderloin is a Bobby Flay recipe. Of  course, being out here in the hinterlands negates the availability of certain odd ingredients so a few substitutions were used, like brown sugar for brown muscovado sugar and 1.25 tsp dried fennel for 2 star anise. Also, I never use Canola oil. It tastes fishy to me so olive oil was used instead. Lastly, I did not grill the tenderloin but roasted it. The best tenderloin to use is the double package sold in most big box grocery stores. This recipe uses both pieces of meat. If you will be roasting rather than grilling you will need the following ingredients that are not listed on Bobby Flay’s recipe:

2-3 cloves garlic, cut in half lengthwise
1/2 cup flour
2 tsp minced fresh rosemary
2 tsp dried thyme leaves
1/4 tsp garlic powder
2 tbs olive oil

Prepare the glaze and pineapple relish according to Flay’s recipe, both of which may be prepared a day in advance. Remove the tenderloin from the refrigerator about an hour before cooking. Preheat oven to 500 degrees. Rub the meat all over with the cut garlic. Combine the next 4 ingredients listed above and completely coat the meat with it. Coat the bottom of a roasting pan with olive oil and place the tenderloins in the pan. Roast for 10 minutes. Turn the tenderloins over and roast another 10 minutes. Remove from oven. Internal temperature should be 140 degrees. Cover with foil and let rest for at least 5 minutes. Slice thin and pour on the glaze and pineapple relish. Serve with Arché Yellow Rose.

Boneless Leg of Lamb

5-6 pound boneless leg of lamb

For the marinade:
juice of 1 lemon
3 cloves garlic
2 tsp thyme leaves
2 tbs rosemary leaves
1/4 tsp ground black pepper

For the rub:
3 tbs minced fresh rosemary
4 cloves minced garlic
2 tsp salt
1 tsp ground black pepper

For the glaze:
1 cup Arché Cabernet Sauvignon
1/2 tsp honey
1 tsp sugar

Blend the marinade ingredients in a blender. Place the  lamb and marinade in a plastic bag, seal and refrigerate overnight. Turn the lamb over the next morning. Remove from the refrigerator about an hour before cooking. Discard marinade. Combine the rub ingredients and completely coat the meat. Place on a rack in a roasting pan. Place pan in a preheated 450 degree oven for 20 minutes. Reduce heat to 325 and cook about 13 minutes per pound, total cooking time, until internal temperature reaches 135 degrees. Remove from oven, place on cutting board, cover with foil and let rest 15 minutes. During the resting stage, deglaze the pan with the wine until reduced to about half. Strain the glaze. Add 1/4 tsp honey and 1 tsp sugar. Slice the meat and pour on the glaze. Serve with Arché Syrah.

Cabernet Fudge Brownies with Sweet Temptation Frosting

For the brownies:
1/4 cup Arché Cabernet Sauvignon reduced to 1 tbs
1 stick butter
1/4 cup cocoa powder
2 ounces semi-sweet baking chocolate
1 cup sugar
2 eggs
3/4 cup sifted flour
1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a medium saucepan combine butter, cocoa powder and baking chocolate. Cook over very low heat, stirring constantly until chocolate melts. Remove from heat and stir in sugar. Stir in the wine. Blend in the eggs, 1 at a time. Stir in flour and walnuts. Spread in greased 8x8x2-inch baking pan. Bake for 30 minutes. Cool. Remove from pan and frost. Cut into squares.

For the frosting:
1 stick butter
2/3 cup cocoa powder
3 cups powdered sugar
2/3 cup Arché Sweet Temptation reduced to 1/3 cup

Melt butter. Stir in cocoa powder. Alternately add sugar and wine. Stir or beat to spreading consistency. Serve with Arché Sweet Temptation.

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Club 228 Private Party Sunday, Feb. 16

February 10, 2014
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by AmyS
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We’re having a little private gathering in the winery exclusively for Club 228 members and their guest on Sunday, February 16 from 2:00 – 5:00 p.m. We’ll be featuring several dishes that we think pair nicely with Arché wines. You must be a Club 228 member to attend. Members may also take this opportunity to pick up their February or March wine orders. Contact us if you are interested in becoming a member.

The tasting room will still be open to all during this event. No membership or reservations are ever required!

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Tour Arché Vineyard & Winery, Feb. 8

February 6, 2014
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by AmyS
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Dateline: 1100 Feb. 6, 2014. 19°F and snowing. When you walked outside this morning, how long was it before your face started to freeze? With temperatures reaching mid-40’s (T-shirt weather, right?) this weekend, we’ve decided to offer a tour at 15:30 (3:30 p.m.) on Saturday. Our tours are really informative, interesting and promise not to bore you. Whether or not you are a wine drinker, it is worth the time. By the way, if you are a wine drinker, you’ll get a complimentary wine tasting at the end of the tour, so be prepared to be amazed! Sign up here.

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Ryan’s Red is February’s Wine of the Month

February 3, 2014
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by AmyS
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Ryans Red Ryan's RedThe 2012 vintage of Ryan’s Red is February’s Wine of the Month. Ryan’s Red is an estate blend of Cabernet Sauvignon, Merlot and Syrah. It is a very smooth, dry red, perfect for sipping by the fire on a cold winter night.

Club 228 members visiting the tasting room in February can get a bottle of Ryan’s Red, a glass of wine of the member’s choice and a snack plate, all for just $20 + tax.

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