Santa Barbara Syrah Pairing Recipe

TENDER LAMB CHOPS

INGREDIENTS:

• Two 1 ½-pound (8-bone) lamb racks, cut into double-cut chops
• Himalayan pink salt and freshly ground black pepper
• 1 tablespoon olive oil

DIRECTIONS:
• Preheat the oven to 375 F.
• Season the lamb chops liberally on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
• Place a large oven-safe roasting pan over high heat and add the olive oil. Place the lamb chops in the pan, meaty-side down. Cook until golden brown, 2 minutes per side.
• Cover the pan with foil and transfer to the oven. Roast for 10 minutes for medium-rare; 20 minutes for well-done. Let the chops rest for 3 minutes before serving.

JUNE WINESTYLES WINE CLUB

Bold wine Style logoMartellotto Winery
Santa Ynez Valley
Syrah
Santa Barbara, California

Syrah is an unsung hero in Santa Ynez. Grapes for this exquisite wine are from the forty-year old Zaca Mesa vineyard, which are the oldest Syrah vines in Santa Barbara County. Truly art in a bottle, this Syrah is bold, approachable and full of verve. Martellotto wines are expertly crafted and carefully blended from personally sourced grapes from the central coast of California. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker and institutes sustainable winemaking practices and processes whenever possible. From Greg’s winemaking roots in Italy, (and his nonno’s New York basement wine during Prohibition), to production in California’s Central Coast, Martellotto wines remain consistently vibrant and a joy to share.

winemaker Greg Martellotto“This epic example of Syrah offers flavors of blackberry, ripe plum, dried violets, cocoa, white pepper, and fresh sage. A touch of vanilla and toasted oak balance the hedonistic finish.” – Greg Martellotto, winemaker

Winemaker: Greg Martellotto
Appellation: Santa Ynez Valley, California
Varietal:  Syrah
Analysis: 14.1% alcohol / volume
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

New York Strip with Miso Butter and Roasted Asparagus

Cabernet and steak are almost synonymous with one another. This Paso Robles Cabernet has a nice freshness to it and the layered fruit and spice will make it a good accompaniment to a little Asian flare.

NewYork-strip-steak-recipeINGREDIENTS:

•  2  (12 ounce) New York Strip steaks
•  5 tablespoons unsalted butter, melted
•  5 sprigs green onion
•  2 tablespoons red miso paste
•  2 tablespoons minced ginger
•  1 tablespoon soy sauce    (or to taste)
•  2 teaspoons sesame oil
•  2 tablespoons white wine or   sake
•  1 bunch asparagus
•  Salt & pepper to taste

DIRECTIONS:

Pre-heat oven to 375̊°F degrees.   In a mixing bowl, lightly mix butter, about 3 sprigs chopped green onion, ginger, miso paste, and soy sauce. Place miso butter aside.

Place asparagus in baking sheet and drizzle with olive oil, sprinkle salt & pepper to taste. Roast in the oven until desired doneness.

Sprinkle both sides of the New York Strip with salt and pepper to taste. Heat sesame oil over high heat in a skillet, cook to desired temperature. Transfer steak to plate. Add miso butter to the skillet and add in sake or white wine, let the mixture reduce and thicken (about 2 minutes). Let it stand for 5 minutes before plating over asparagus and top with a sprig of green onion.   Recipe courtesy of Wine Trees.

CosteroBay_BottleShotBold_stickerCOSTERO BAY
CABERNET SAUVIGNON
PASO ROBLES, CA

Costero translates to coastal, a perfect name for a wine sourced just off the central coast of California.  Costero Bay pays homage to the distinguished wine regions that line the coastline of California, areas like Paso Robles and Monterey. Cabernet Sauvignon has become widely planted in this area as it thrives in growing conditions that allow for cool mornings and evenings and long warm, sometimes even hot days.  Paso Robles is the largest AVA in San Luis Obispo county. Soils feature a mixture of both calcerous and siliceous rocky soils, creating structured, dense styles of Cabernet Sauvignon. The growing season was long and dry, producing small berries amply concentrated with juice.  A warm September allowed for grapes to fully ripen and winemakers were blessed with fairly perfect conditions for harvest.

 Douglas-Danielak-winemakerDOUGLAS DANIELAK, WINEMAKER

“A robust, plush style of Cab with notes of macerate blackberry, plum and currant.  A soft finish with ample fruit and subtle hints of spice make for a great accompaniment to roasts, hearty stews and aged cheeses.”

VARIETAL: 100% Cabernet Sauvignon
APPELLATION: Paso Robles, California
ANALYSIS: 13.9% alc/vol

FEATURED WINE CLUB WINE: January 2015

Orange and Spiced Glazed Pork Belly

We like to keep the holiday spirit going well into winter. This recipe is comforting, warm and rich in spices and flavor. Napa Valley Syrah is dense, bold and full of character and it requires a dish with power to stand up to the complexity and strength. We like this recipe because it makes for a great shared Sunday dinner with family and friends.

glazed-pork-bellyINGREDIENTS:

•  2 tablespoons cumin seeds, toasted and ground
•  1 tablespoon black pepper
•  ½ cup coarse salt
•  ½ light brown sugar
•  1 (3 pound) pork belly
•  Zest 1 orange
•  1 ¼ cups fresh squeezed orange    juice
•  2 sticks cinnamon
•  1/3 cup maple syrup or agave nectar
•  2 cups chicken stock

DIRECTIONS:

In a small skillet over medium heat, toast cumin seeds. Remove from skillet and finely grind. Transfer to mixing bowl and add black pepper, salt and sugar. Remove two tablespoons of the mixture and set aside for the glaze.

Rub remaining spice mixture all over the pork belly. Cover and refrigerate for 6 to 8 hours.

In a small sauce pan, combine the reserve spice mix, orange zest, ¼ cup OJ, cinnamon sticks and maple syrup. Bring to a simmer over medium heat, cook until slightly thickened. Remove from heat and set aside (takes about 5 min).

Preheat oven to 300°F. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining  1 cup  OJ and chicken stock to roasting pan. Place over medium-high heat and cook until liquid comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to the oven and cook until meat is tender (about 2-2 ½ hours).

Increase oven temperate to 425°F.  Cook pork belly until skin is brown and crisp. Baste with reserve glaze every 10 minutes.    Remove pork from roasting pan and transfer to cutting board; let it stand for 10 min before slicing.   Recipe inspired by Martha Stewart.

TierraYMar_BottleBold_stickerTierra y Mar Syrah
Page-Nord Vineyard
Napa Valley, California

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water.  At Tierra y Mar, they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.

This Syrah is produced from vineyards in select parts of Napa Valley. Soils are predominately gravelly silt loams, which generally contain more nutrients and moisture that allows for better infiltration of water.  Napa Valley is also blessed with a cool morning fog that rolls in from the San Francisco Bay, keeping temperatures moderate and afternoons warm and dry.  A long, steady growing season with ample sun and moderate temperatures gave winemakers the gift of picking what they wanted at complete ripeness.

Douglas-Danielak-winemakerDouglas Danielak, Winemaker

“This Syrah is indicative of that, with classic aromas of plum, raspberry, blueberry and clove on the palate.  A bold mouth-feel exhibiting grippy tannins, with juicy red and dark fruit balancing the spice notes and  deep texture of this wine.”

VARIETAL: 100% Syrah
APPELLATION: Napa Valley, California
ANALYSIS: 14.4% alc/vol

 FEATURED WINE CLUB WINE: JANUARY 2015