Tag Archives: california wine

Central Coast Cabernet Sauvignon Pairing Recipe

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WC_Oct_2014_Limited

Beef-stew-red-potatoesBEEF STEW with MUSHROOMS and RED POTATOES

INGREDIENTS:
• 3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 1/4 cup olive oil
• 1 pound medium-size mushrooms
• 1 pound small (1 to 1 1/2-inch) red potatoes, scrubbed
• 2 1/2 cups canned beef broth
• 18 shallots

DIRECTIONS:
Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45  minutes.

Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes. Recipe courtesy of Cambridge Cellars. 

Bold_stickerLimited_Cabernet_2013Limited Cambridge Cellars
Cabernet Sauvignon
Central Coast, California

Cambridge California Cellars was founded by Kim and Bruce Cunningham – two Aussies who were drawn to northern California people and place. They have been intertwined with California’s wine industry for 20+ years.  It is here where they fell in love with the community and moved to Novato, CA. Limited by Cambridge Cellars represents premium, small parcel wines from the finest California appellations. This Cabernet Sauvignon is sourced from the Central Coast region of California.  Here, valleys run from west to east, drawing on fog and wind into the vineyards just off the Pacific Ocean.  These grapes soak up afternoon sun and are then cooled by evening fog.

winemaker-Douglas“This wine exhibits rich layers of cherry and black currant fruit, framed by nicely integrated oak.  It’s a soft, friendly Cabernet Sauvignon.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Contra Coast County, California
Varietal Blend:  100% Cabernet Sauvignon
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

Crispy Sea Bass with Soba Noodles

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Sea-bass-soba-noodlesINGREDIENTS:
•  1/2 pound soba noodles
•  2 tablespoons sesame seeds
•  1/4 cup chicken stock or low-sodium broth
•  2 tablespoons soy sauce
•  1 teaspoon sugar
•  1 teaspoon Asian sesame oil
•  3 tablespoons vegetable oil
•  1/2 pound young bok choy, sliced 1/2 inch thick on the diagonal
•  1 tablespoon minced fresh ginger
•  1 large garlic clove, minced
•  3 scallions, white and light green parts only, thinly sliced
•  Four 6-ounce sea bass fillets, with skin
•  Salt
•  1/4 cup rice flour

DIRECTIONS: Bring a medium saucepan of salted water to a boil. Add the soba and cook until al dente, about 3 minutes; drain. Rinse the soba under cold water and drain, shaking off any excess water. In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes. Transfer to a plate to cool.

In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes. Add the soba noodles and cook, tossing, for 2 minutes. Add the soy mixture and bring to a boil, tossing. Remove from the heat and keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil. Season the fish with salt and dust with the rice flour. Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes. Flip the fillets and cook until just opaque throughout, about 2 minutes longer.

Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up. Sprinkle with the toasted sesame seeds and serve. Recipe courtesy of Chasing Venus

ChasingVenus_Sauv_blancChasing Venus
Silky_StickerSauvignon Blanc
Russian River Valley, CA

Sourced fruit from the cool Russian River Valley, this beautiful wine’s perfumed aromatics indicate immediately that it is pure 100% California Sauvignon Blanc. Grapes from the Chalk Ridge Vineyards were used in making this inaugural Russian River Valley Sauvignon Blanc.  The ideal growing season was typical of the appellation: cool, foggy mornings followed by warm, sunny afternoons.  The fruit was picked at optimum maturity with a just a hint of botrytis. Fermentation was slow and cold (50°F) to retain the varietal flavors.  A bouquet of honeysuckle, gardenia and citrus blossom fills the glass.  Crisp and mouth-watering, this pretty wine will pair with oysters on the half shell, spicy Thai spring rolls or a salad of endive, goat cheese and crisp green apples.

Winemaker: Dan Cederquist
Appellation: Russian River Valley, CA
Vineyards: Chalk Ridge
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.3% alc/vol, 3.14 pH, .65 TA
Aging: 100% Stainless steel tanks

Pork Medallions with Cherries

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pork-cherriesINGREDIENTS:
•  1 lb. pork loin cut into ½ inch medallions
•  Salt to season
•  1 sprig fresh rosemary
•  2 cloves garlic, minced
•  2 Tbsp Olive Oil
•  1 cup Sera Fina Barbera wine
•  ½ cup beef broth
•  3 tsp brown sugar
•  1 Tbsp honey
•  ¼ cup dried tart cherries

DIRECTIONS:
Lightly season medallions with salt, rosemary, and garlic. In a skillet, heat olive oil on high; when hot, add medallions. Cook 3-5 min each side until browned. Remove meat from pan; set aside. Add Barbera to skillet on high heat, scrapping bits from bottom of the pan. Reduce to medium high heat for 10 minutes. Stir in beef broth, sugar, honey and cherries. Continue to reduce for 10 more minutes. Add medallions and serve.

Sera_Fina_Barbera_WinemellowSera Fina Cellars
Barbera
Amador County, CA

The vineyards of Amador County range from 800 feet to over 1800 feet in elevation. Since they lie in the Sierra Foothills, cool air falling from higher elevations mitigates the warm daytime with much lower morning and evening temperatures. The soils are mainly decomposed granite and are relatively infertile. Therefore, the wines develop lushness, depth and character. Serafina Cellars is headquartered in Plymouth. In the gold rush years of the 1850’s, Plymouth was called Pokerville and was probably a wild town for miners.  Paul Scotto is both the winemaker and the owner of Serafina cellars.

Winemaker: Paul Scotto
Appellation: Amador County, California
Varietal Blend:  100% Barbera
Analysis: 14.25% alc/vol

Bittersweet Chocolate Bing Cherry Brownies

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bing cherry brownie wine pairingINGREDIENTS:
• 2 eggs
• ½ teaspoon pure vanilla extract
• 1 cup sugar
• ½ pound bittersweet chocolate, chopped
• ½ cup butter
• ½ cup flour
• ¼ cup unsweetened cocoa powder
• 1 cup Bing cherries, pitted and quartered

DIRECTIONS:Whisk together the eggs, vanilla, and sugar until smooth. Slowly melt the chocolate and butter in the top of a double boiler. Add the melted chocolate to the egg mixture and whisk until incorporated. Sift together the flour and cocoa and fold into the mixture. Fold in the cherries. Spread the batter into a parchment-lined 8-inch square pan and bake at 350 degrees for 20 to 25 minutes, or until just done. Let cool in the pan and cut into 2-inch squares.  Makes 16 brownies

Canyon_Cellars_Steele_CellarsSteele Canyon CellarsBold_sticker
Pinot Noir
Napa Valley, California

Steele Canyon Cellars is located in the rolling, heavily wooded hills of eastern Napa, just south of Lake Berryessa.  It was originally constructed as a custom crush facility to ferment and age small lots of artisan wine made from the local vineyards.  The Scotto Family discovered the property in 2010 during their search for a Napa winery where they could produce limited release, hand crafted Napa wines.  Several months later, they also acquired the rights to all of the harvest from a nearby vineyard on the Silverado Trail, giving them the facility and the premium fruit required for their Napa releases.

Winemaker: Paul Scotto
Appellation: Napa Valley, California
Varietal Blend:  94% Pinot Noir, 6% Syrah
Analysis: 13.0% alc/vol

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