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Chandelle Winery is located in the heart
of California's
Wine Country

Order Estraié
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by Phone
Give us a call at
800-544-8890
707-938-5862

Order by Fax:
707-938-1803

 

Chandelle's Estraie wines Wines
The perfect wines to relax with from the Wine Country of Sonoma County. Try it out or send as an
unique gift! Available in sets of Two, Three, Six and Twelve Bottles. Order Online or by Phone 800-584-8890.
Introducing Estraie wines 2005 North Coast Red Sortie

Gold Medal Winner ! April 2008
Sortie Red is Chandelle's singular blend of the classic bordeaux grapes, petit verdot, cabernet sauvignon, merlot and malbec. Smooth, lingering, and intriguing with deep color, rich flavor and a smooth silky finish. Great to enjoy, give as a gift or serve at any occasion! See one of our favorite grilling recipes to pair with this wine below.

Chandelle wines Estraie Red Sortie
Estraie Red Sortie Front Label

 

 

Estraie red wine

What's a Sortie?

Sortie (sor-tea): a departure of a single combat aircraft on a mission. From the Old French word 'sortir' or to go out. Example: One mission involving five aircraft would total five sorties.

Chandelle'sEstraie wines Sauvignon Blanc
Gold Medal Winner ! April 2008

Delicious, smooth, sensual. Estraié Sauvignon Blanc has a kiss of Muscat Canelli producing bright fresh flavors of soft pink grapefruit, lemony citrus and an wonderful intriguing floral aroma.

Estraie Savignon Blanc front label
Estraie Sauvignon Blanc Front Label

News!
We are happy to announce Chandelle's Estraié (estray) Sauvignon Blanc won a Gold Medal at the San Diego International Wine Competition. The Beverage Tasting Institute rating came in at a 'Highly Recommended' 87 points. Additionally, Wine Enthusiast magazine just rated this wine at 88 points!


Sauvignon Blanc

 

 
A Favorite Recipe for pairing with the Estraié Sortie Red Wine


Rib eye steak with Chandelle winesSouthwestern Spice Rub Rib Eye Steaks with Lime Butter

The wonderful aromas and flavors of our Estraié Sortie Red Wine is just great with this spice rub and the slightly tart lime butter that melts into these grilled rib eyes. It is almost always a good idea to let red wine breathe and open up before enjoying, so go ahead and open and pour the Estraié into glasses or into a decanter before you begin. The rich, dark plum flavors will release and be ready to enjoy with your steaks.

Four 1 inch thick boneless rib eye steaks
4 Tablespoons butter, well softened
1 clove garlic, minced Fine zest of one lime
1 tablespoon of fresh lime juice (about ½ lime)
Kosher Salt
2 teaspoons sweet paprika
2 teaspoons ground cumin
1½ teaspoons chipotle powder

1. Start up grill and preheat to moderate high heat
2. Prepare the butter: combine the softened butter with the lime zest, lime juice and just a bit of kosher salt (more if the butter is unsalted, less if not). Set aside.
3. Make the rub: In a bowl, combine the cumin, paprika, and chipotle powder with 1 ½ teaspoons kosher salt. Then rub this mixture on both sides of the steaks. Let them rest while the grill heats.
4. Grill the steaks to medium rare. Usually 5 minutes per side on moderately high heat or your favorite two level fire method.
5. Remove the steaks to plates and top with a generous dollop of lime butter.

Let the steaks rest for 4-5 minutes before serving. Enjoy!

A Favorite Recipe for pairing with the Estraié Sauvignon Blanc

Grilled Pork Chops with Cilantro Pesto
Serves 4

4 (1 1/12-inch thick) center cut, bone in pork chops
Kosher Salt
Fresh Ground Pepper
Cilantro Pesto (follows)

1. Season Pork Chops with salt and pepper. Rest at room temperature while the grill heats
2. Heat grill to medium high heat. Oil the grate and then grill chops 8-9 minutes per side or until done.

Remove from heat and let rest for 5 minutes. Serve with Cilantro Pesto.

CilantroCilantro Pesto
Adjust texture to suit by adding more olive oil if you choose
Makes about ¾ cup

½ cup loosely packed fresh cilantro leaves
½ cup loosely packed fresh flat-leaf parsley
2 cloves garlic
¼ cup good quality parmesan cheese
2 tablespoons pine nuts, toasted
¼ teaspoon salt
¼ cup olive oil

In a food processor, pulse first 6 ingredients 10 times or just until chopped. Slowly drizzle olive oil over mixture and pulse maybe 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.

 


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