Category Archives: Recipes

The Carnelian Project: Pairing Recipe

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Braised Beef Ribs with Caramelized Sauce
Braised_Beef_small

INGREDIENTS:

• 3 to 4 pounds beef ribs cut into individual ribs
• 1 cup red wine vinegar
• 1 cup ketchup
• 2 tsp dry mustard
• 4 cloves garlic (finely chopped)
• 2 Tbsp molasses
• 1 tsp salt

DIRECTIONS:

Heat ribs and 2 cloves of garlic in large, heavy pot; with enough water to cover. Bring to a boil. Reduce heat and cover. Let simmer 1 hour, remove from heat, and drain.

Mix ketchup, vinegar, mustard, 2 cloves chopped garlic, molasses, and salt in a small saucepan; heat to boil.  Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently.  Grill braised ribs 10 to 12 minutes, turning and brushing with sauce until glazed.

AWD_Carn_Project_smallThe Carnelian Project
mellow Red Blend
Paso Robles, CA

“Vast hues on an expansive terrain of ochres and earthy reds, with a nose of perfume and crushed rose petal oil surrounding sweet spices. Fresh strawberries on the palate with a suggestion of oak. Dark cherry fruits linger across taste buds.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Paso Robles, CAwinemaker-Douglas
Varietal Blend:  34% Syrah, 31% Mourvedre, 18% Grenache, 12% Cabernet Sauvignon, 4% Merlot, 1% Counoise
Analysis: 14.5% alc/vol

Dobbes Family Estate Viognier Pairing Recipe

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Stir Fried Pork with Ginger

Pork_Ginger_stirfry_smallINGREDIENTS:

• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons oyster sauce
• 1 tablespoon Asian fish sauce
• 3 tablespoons vegetable oil
• 3 Thai chiles or 2 jalapeños, minced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
• 1 pound Asian eggplants, cut into 1-inch dice
• 1 cup coarsely chopped basil
• 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
• Lime wedges, for serving

DIRECTIONS:

Heat a large wok or skillet over moderately high heat for 5 minutes. In a small bowl, mix the stock with the oyster and fish sauces. Add the oil to the wok and swirl to coat. Add the chiles, garlic and ginger and cook for 30 seconds. Add the pork and stir-fry for 3 minutes. Add the eggplant and stir-fry until tender, about 5 minutes. Stir in the sauce mixture.

Remove from the heat and stir in the basil and lime leaf. Transfer to plates and serve with lime wedges. Serve with white rice or rice noodles.

DFE_Viognier_NV_smallDobbes
Family Estate Viognier
Rogue Valley, Oregon

Silky_Sticker“Bright gold in color, the nose reveals aromas of lychee and ripe white peaches. The characters are very clean and true to the varietal. This is a medium-bodied wine with silky fruits and balanced acid. On the palate, pronounced flavors of peach cobbler are balanced by acidity that seems to sustain the finish for some time.” – Joe Dobbes, winemaker

Winemaker: Joe Dobbes
Appellation: Rogue Valley, OR
Varietal Blend:  100% Viognier
Analysis: 13.5% alc/vol

Cambridge Meritage Pairing Recipe

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Cheese & Tomato Gallette

INGREDIENTS:CheeseandTomatoGallette

• 1 pack Chevre goat cheese
• 6 tablespoons heavy cream
• 2 tablespoons butter, softened
• 1 square (9×9 inch) frozen puff pastry, thawed
• 1 large tomato, thinly sliced
• 1 tablespoon fresh thyme leaves
• 3/4 teaspoon lemon pepper

DIRECTIONS:

In a food processor, combine together cheese, cream, and butter. Place puff pastry on floured surface, cut off corners to form a circle. Roll out dough into a 12-inch circle. Spread cheese mixture leaving a 2-inch border of pastry around the edge.  Lay tomato over cheese, sprinkle with thyme and Lemon Pepper. Fold dough edge over toppings, crimping edge to form circular shape. Bake in preheated 375°F oven until pastry is lightly browned, about 35 to 40 minutes. Serve warm, sliced in wedges.

AWD_Cam_Meritage_smallCambridge
Meritage
Napa Valley, CA

Bold_sticker“Hints of juicy candied cherry, scraped vanilla bean pod and black raspberry on the nose. A blend of American and French oak adds spicy notes while raspberry, chocolate and pomegranate splash across the palate. ” – Douglas Danielak, winemaker.

Winemaker: Douglas Danielak
Appellation: Napa Valley, CA
Varietal Blend:  87% Merlot, 12% Cabernet Franc, 1% Cabernet Sauvignon
Analysis: 13.8% alc/vol

Broken Earth Estate Merlot pairing recipe

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Grilled Lamb Chops Gorgonzola Crusted

INGREDIENTS:lambchops

• 1/4 cup extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper, plus more for bread crumbs
• 1 tablespoon sea salt
• 2 tablespoons freshly chopped oregano leaves
• 2 racks lamb rib chops, frenched
• 3/4 cup crumbled Gorgonzola
• 1/2 cup Italian bread crumbs
• 2 tablespoons minced garlic
• 1 tablespoon freshly chopped cilantro leaves

DIRECTIONS:

Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.

In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.

Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve. Serves 4 to 6.

WC_Feb_2014_Broken_Merlot_bottleBroken Earthmellow
Estate Merlot Sauvignon
Paso Robles, CA

“The resulting wine opens with ripe berry fruit with a hint of tobacco leaf and ‘cigar-box’ notes. The palate is rich and the finish is quite firm but balancing. There are underlying characters of dark cherry with some green coffee bean, emulating the great Bordeaux wines of the Right Bank. This wine will ChrisCameronlook more intense than most Californian Merlots with the structure of a more ‘international’ style. A fabulous food wine, it will go a long way to restore consumers’ faith in the variety.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Merlot
Analysis: 13.51% alc/vol

Broken Earth Estate Chardonnay pairing recipe

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Creamy Chicken Pasta

creamychickenpastaINGREDIENTS:

• 8 ounces dry rigatoni pasta, uncooked
• No-stick cooking spray
• 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 can (14.5 oz each) petite diced tomatoes, undrained
• 1 can (10-3/4 oz each) condensed cream of mushroom soup
• 1 cup frozen green peas, thawed
• 6 tablespoons shredded Parmesan cheese

DIRECTIONS:

Cook pasta according to package directions, omitting salt. Meanwhile, spray large non-stick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.

Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.

Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese. Serves 6.

WC_Feb_2014_Broken_Chard_bottleRichBroken Earth
Estate Chardonnay
Paso Robles, CA

“Layer upon layer of flavor and complexity, suited to an array of foods as a result of the balancing acidity. This is a wonderful example of Paso Robles Chardonnay and a wine we know will reward our efforts.” – Chris Cameron, winemaker

Winemaker: Chris Cameron
Appellation: Paso Robles, California
Varietal Blend:  100% Chardonnay
Analysis: 14.5% alc/vol

Broken Earth Estate Cabernet pairing recipe

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Sticky 5-spice Short Ribsspicy-short-ribs

INGREDIENTS:

• 1 1/2 cups dry sherry or Shaoxing wine (Chinese rice wine)
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 pounds short ribs, English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1-inch piece ginger, sliced
• 1 small serrano or Thai bird chile, or jalapeño pepper, halved

DIRECTIONS:

Heat the oven to 350° F and arrange a rack in the middle. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.

Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.

Remove ribs to a plate and set aside. Discard all but one tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.  Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes. Serves 3 to 4.  Recipe compliments of Aida Mollenkamp, Food Network.

WC_Feb_2014_Broken_Cab_bottleBroken Earth
Estate Cabernet Sauvignon
Paso Robles, CA

Bold_sticker“This lush Cabernet Sauvignon offers densely concentrated fruit flavors supported by sweet vanillin spice. Classic flavors of black cherry, cassis and aromas of cocoa and sandalwood make this wine inviting and easy to enjoy. Grilled meats with rich wild mushroom paella pair wonderfully with this wine. We hope our efforts provide you the reward of a wonderful glass of wine at a tremendous value.” – Chris Cameron

Winemaker: Chris Cameron
Appellation: Paso Robles, CA
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.7% alc/vol

Chilean Shrimp with Matetic Sauvignon Blanc

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Gambas Pil Pil (Chilean Shrimp)

INGREDIENTS:shrimp
• 10 cloves garlic, peeled and slightly crushed
• 1/2 cup grapeseed oil or olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
• 3 tablespoons pisco or brandy
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges, for serving

DIRECTIONS:
Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges. Makes 6 servings.  Recipe compliments of AllRecipes.com

WC_Jan_2014_EQ_BottleMatetic EQ Coastal
Sauvignon Blanc
San Antonio D.O., ChileSilky_Sticker

“Smoke, Meyer lemon and grapefruit notes play out in this crisp yet concentrated white, with layers of spice and flint adding range to the solid finish.” 90 pts. Wine Spectator

Winemaker: Julio Bastias
Appellation: San Antonio D.O., Chile
Varietal:  100% Sauvignon Blanc
Analysis: 14.0% alc/vol
Critical Acclaim: 90 pts. Wine Spectator 2012
94 pts. Years Best Wine & Spirits 2011
91 pts. Editors Choice Wine Enthusiast 2011
90 pts. Wine Advocate 2010

Aduentus Malbec Pairing Recipe

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BBQ Spice Rubbed Skirt Steak with Charred Onions & Jalapeños

INGREDIENTS:Steak

• 2 16-oz skirt steaks
• 2 tbsp balsamic vinegar
• 2 tbsp cider vinegar
• 2 tbsp corn oil
• ½ cup ketchup

SPICE RUB:
• 2 tbsp chile powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp Spanish smoked paprika (La Chinata is the best)
• 2 tbsp light-brown sugar
• 2 tsp coarse salt
• 1 tsp dried oregano

DIRECTIONS:

Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with barbecue spice rub.

Preheat oven to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing. Serve topped with charred onions and jalapeños.

Charred Onions and Jalapeños:

Ingredients

  • 2 white onions, peeled and sliced into one-inch slices
  • 6 jalapeños
  • 4 small sweet peppers (mixed red and yellow, if possible)
  • corn oil (just enough to coat vegetables)
  • 1 ½ tbsp unsalted butter
  • 1 cup chicken stock
  • 2 sprigs fresh thyme

Instructions

Lay vegetables on sheet pan, coat with corn oil, and season with salt and pepper. Heat a 12-inch cast-iron skillet over moderately high heat until just smoking. Working in small batches, char vegetables on all sides. (Alternatively, vegetables can be charred on a grill.) Return all vegetables to pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced to a thickened sauce, about 20 minutes.

Recipe compliments of David Walzon, SW Steakhouse chef. Esquire.com

WC_Jan_2014_Aduentus_bottleAduentus Mediterráneo
Malbec Blend
mellowMendonza, Argentina

Aduentus Mediterráneo has some minerality and offers polished tannins along with a lingering finish. Malbec contributes its silkiness and luscious fruit, Tempranillo enhances structure, and Syrah adds spice. — Miriam Gomez, winemaker

Winemaker: Miriam Gomez
Appellation: Uco Valley, Mendoza, Argentina
Varietal Blend:  40% Malbec, 30% Syrah, 30% Tempranillo
Analysis: 14.5% alc/vol

Chilcas Pairing Recipe

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Pan-Roasted Chicken
panroastedchicken

INGREDIENTS:
• Extra-virgin olive oil
• 4 ounces thinly sliced prosciutto, cut into ribbons
• Leaves from 2 small sprigs fresh rosemary
• 1 whole chicken, quartered (about 3 pounds)
• Salt and freshly ground black pepper
• 3/4 cup chicken stock
• 1/2 lemon, juiced

DIRECTIONS:
Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to one side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.

Take the pan out of the oven. Remove the chicken and prosciutto from the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. Serves 4.  Recipe compliments of Tyler Florence, Food Network.

WC_Jan_2014_Chilcas_bottleChilcas Single Vineyard
Cabernet Franc
Maule Valley, Chile

Bold_stickerClean and bright, with an outstanding deep ruby-red color. The nose is intense, with notable fruit aromas of strawberry, black cherry, and blueberry accompanied by spicy aromas that recall bay leaf, white pepper, and an interesting hint of tobacco. The voluminous palate has smooth, elegant tannins and a tremendously long finish.

Winemaker: Camilo Viani
Appellation: Maule Valley, Chile
Varietal:  87% Cabernet Franc, 6% Malbec, 4% Cabernet Sauvignon, 3% Petit Verdot
Analysis: 13.7% alc/vol

Zingy Turkey Soup

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Perfect pairing for leftover Thanksgiving turkey and Les Florieres Pinot Noir

112137255INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 cup diced celery
• 1 cup diced carrots
• 3 garlic cloves, diced
• 2 large bay leaves
• 2 cups diced roasted turkey
• 1 cup white rice
• 1 teaspoon dried thyme
• 1 quart chicken broth
• Grated zest and juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

DIRECTIONS:

In a large pot, stir together olive oil, onion, celery, carrots and garlic and cook for 4 to 5 minutes.  Add remaining ingredients and bring to a boil. Reduce heat and simmer for 3 minutes.  Remove the bay leaves and serve.  Makes 8 servings.  Recipe courtesy of Italia Magazine.

WC_Nov_2013_Label_PinotNoirLes Florieres
Pinot Noir
Burgundy, France

mellow

This Pinot Noir displays shiny ruby red colors with a sense of clarity. Subtle aromas of red and black fruits (raspberry & black current) with notes of warm spices. Wine is medium bodied with notes of wild strawberries and liquorice and finishes with a bright fresh acidity.

Winemaker: Gregoire Pissot
Appellation: Maconnais, Burgundy, France
Varietal:  100% Pinot Noir
Analysis: 12.5% alc/vol
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine