Featured Wine Pairing- Winter

Rosemary-Pepper Beef Rib Roast with Porcini Jus

2016 Cabernet Franc

Yields 12- 14

This is a perfect pairing for your holiday table! Enjoy this delicious Beef Rib Roast paired with the smooth yet complex flavor profile of our 2016 Cabernet Franc.

Ingredients

• 1/4 cup coarsely chopped fresh rosemary
• 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
• 3 tablespoons vegetable oil
• One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
• Salt
• 3 tablespoons unsalted butter
• 1 medium shallot, very finely chopped
• 2 large garlic cloves, thinly sliced
• 1/4 cup dry red wine
• 1 quart beef stock or broth
• 1/4 cup sherry vinegar
• 4 thyme sprigs
• 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

Directions

Step 1    

In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight

Step 2    

Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes.

Step 3    

Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.

Step 4 

Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.

 

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Featured Wine Pairing- Fall

Coq Au Vin

2016 Syrah

Yields 6

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.

Ingredients

• 6 ounces meaty slab bacon, sliced 1/4 inch thick and cut into 1-inch lardons
• One 4-pound chicken, cut into 8 pieces
• Salt
• Freshly ground pepper
• 2 garlic cloves, smashed
• 1 medium onion, finely chopped
• 4 large carrots, sliced 1/4 inch thick
• 2 cups dry red wine, such as Pinot Noir
• 2 cups chicken stock or low-sodium broth
• Bouquet garnish (4 thyme sprigs, 8 parsley sprigs and 1 bay leaf tied with kitchen twine)
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 pound shiitake mushrooms, stems discarded and caps thickly sliced
• 2 tablespoons chopped parsley

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  Directions

  Step 1    

  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.

  Step 2    

  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.

  Step 3    

  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.

  Step 4    

  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.

 

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Featured Wine Pairing- Summer

Wild Mushroom and Burrata Bruschetta 

2016 Pinot Noir

Yields 8

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!

Ingredients

• 1 pound shiitake mushrooms, caps quartered
• 1 pound cremini mushrooms, quartered
• 2 garlic cloves, minced
• 1 1/2 teaspoons chopped rosemary
• 1 teaspoon finely grated lemon zest
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Salt and freshly ground pepper
• 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
• 1 pound burrata cheese, cut into 16 slices

Directions

Step 1    

Toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let marinate for about 1 hour.

Step 2    

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.

Step 3    

Top the toasts with the mushrooms and a slice of burrata and serve.

 

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