A delicious and time-saving version of the traditional French fair, Coq au Vin. Pairs perfectly with our 2016 Syrah for the perfect Fall meal.
In a very large, deep skillet, cook the bacon over moderately high heat, stirring frequently, until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
Pat the chicken dry and season generously with salt and pepper. Add the chicken to the skillet skin side down in a single layer and cook over moderately high heat, turning once, until browned all over, about 10 minutes. Transfer the chicken to a plate and pour off all but 2 tablespoons of the fat in the skillet.
Add the garlic, onion and carrots to the pan. Cover and cook over moderate heat, stirring occasionally, until barely softened, about 2 minutes. Uncover and cook until nearly tender, 3 minutes. Add the wine and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the stock, bouquet garni and bacon and bring to a simmer. Nestle the chicken in the broth, cover partially and simmer over moderately low heat until the chicken is white throughout, about 45 minutes.
In a large skillet, melt the butter in the olive oil over high heat. When the foam subsides, add the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until browned and tender, 7 to 8 minutes. Add the mushrooms to the chicken and simmer for 5 minutes. Discard the bouquet garni. Garnish the coq au vin with the parsley and serve.
Inspired by Food & Wine
The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta and it pairs wonderfully with our 2016 Pinot Noir. Share with your friends and family at a wine pairing party or Summer BBQ!
Toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let marinate for about 1 hour.
While grill is heating, spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted.
Top the toasts with the mushrooms and a slice of burrata and serve.
Inspired by Food & Wine
Rob DaFoe is a local to the core—born in Santa Barbara, raised in Goleta and now a winemaker in the Santa Ynez Valley. But it was when he was young professional snowboarder, traveling around the world, that he first began thinking of a life in wine. When his sporting career was cut short by injuries, he returned home and embarked on a new path into the heart of the wine industry. He paid his dues at local wineries and made wines that were hailed by the Wine Spectator’s James Laube for “making impressive gains with Cabernet Sauvignon grown in the eastern reaches of Santa Barbara County.” Along the way, Laube named Rob DaFoe as one of four “rising stars in California Cabernet.” Now, at Brick Barn Wine Estate, Rob brings his brand of intuitive winemaking to the western edge of the Santa Ynez Valley.
Between working in the vineyard and preparing for bottling, Rob can be a hard man to pin down right now. Nevertheless, we caught up with him in a spare moment to learn more about his journey—and about what he finds motivating here at the estate:
What drew you to Brick Barn?
For me, the honor of working for an estate in my home area of Santa Barbara was a huge draw. When you see this property and the upper hills, you are immediately engulfed in the energy and potential of this ground.
What stands out to you about the estate vineyard—and what is the vibe you get from it?
The property covers an array of steeps and flats and different soil types. Pair that with the varied sun and wind exposures and I think we have many spots in which to excel and push varieties. Everything here is still so raw in a way. I feel the energy is in the elements of this team, the land and the winery. The harmony of the ground to the glass is unfolding and a large part of my job is bringing everything together and energizing that discovery to make wines of substance and intention.
In a few words, what is your winemaking approach?
Less is usually more. The vigorous nature of our site challenges that idea with the amount of hand work needed in our blocks, but you have to grow it right for the style you envision. Especially here with my level of control, I am striving for wines of character and intention with no compromising. I told my cellar crew that we have many of the tricks and swindles available to the New World winemaker, but the real goal is to never have to use any of them because the wines are grown and made in harmony, and in the end we don’t need them.
Before you chose a life in wine, you were a professional snowboarder—in what way might that experience have shaped or steered your path as a winemaker?
I was a punk kid who was good enough at it to have companies pay to send me around the world with some of the most interesting people, witness incredibly odd and unbelievable things, and be exposed to art, culture and food that went way beyond my Goleta upbringing. That changes you. I have always been an Old World guy and a romantic at heart. When those travels brought me to Old World wine areas such as France, I knew it was special to me. Winemaking can be the culmination of all good human endeavors if allowed to be.
In addition to being a winemaker, you are a family man. What do you plan to do this Summer in your spare time, before the harvest season hits?
Building out the winery and getting the vineyard on track is still an ongoing process. It takes more time than you can believe. “New” means that you are the person who gets to work the bugs out. I hope to get some time off before harvest, but we have so much to accomplish with bottling and everything else, and time is flying. Hopefully, with the way the growing season is shaping up, we will see a slightly later start date to harvest and that will allow us to escape for a well-deserved recharge.
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