Central Coast Sauvignon Blanc pairing recipe

Posted on May 30, 2015 by WineStyles Tasting Station

Open Hills Ranch
Sauvignon Blanc
Central Coast, CA

With so much terroir diversity in California, there’s a perfect place to grow nearly every kind of grape. In fact, you’ll find more than 100 varieties, giving winemakers the latitude to create complex varietals and unique, expressive blends. Since the 1700’s, immigrants from all over the world have settled in California, bringing their vines and their skills with them. Hard-earned secrets of soil, climate and vine have been passed from generation to generation, providing California wine with its unique legacy and spectacular range. Always crisp and refreshing, California vintners like to put their own spin on this classic varietal, with flavors that range from vibrant lemongrass and herb, to tart green apple, round melon and fig. Enjoy this wine with oysters, gnocchi with Gorgonzola sauce, or a dessert pastry.

“Sauvignon Blanc doesn’t have to be grassy like so many New Zealand versions of the grape; California has been growing the grape for longer and offers a more elegant style. Instead of green beans or asparagus (as the Kiwis love it), this shows melons, citrus, white pepper, limes and a bit of lemongrass.” – Doug Frost, Master Sommelier and Master of Wine.

Winemaking Team: Roxie Ward, Travis Proctor, Anna Clifford
Appellation: Central Coast, California
Varietal Blend: 100% Sauvgnon Blanc
Analysis: 14.3% alcohol / volume

Wood Fired Mahi

MAHI INGREDIENTS:
• Two, 8 oz pieces mahi
• Salt and pepper
• 2 tbsp olive oil

DIRECTIONS: Heat a medium sauté pan with 2 tbsp olive oil in a wood fire (an oven will work just fine). The smokiness adds a wonderful flavor. Meanwhile season mahi lightly with salt and pepper. Place mahi gently in preheated pan and place back into oven for about 2 minutes. Check sear and flip once golden brown. Finish cooking in oven for about another 5-8 minutes. Remove and set aside.

LEMON BEURRE BLANC INGREDIENTS:
• 1 to 2 shallots, chopped fine
• 8 oz white wine
• 2 oz lemon juice
• 1 tbsp heavy cream
• 12 tbsp cold unsalted butter, cubed
• Salt and pepper, to taste

DIRECTIONS: Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tbsp. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and pepper.

QUINOA: Cook about 1 ½ cups quinoa according to package instructions.

GRILL ASPARAGUS INGREDIENTS:
• 12 asparagus spears
• 2 tbsp olive oil
• Salt and pepper to taste

DIRECTIONS: Lightly rub asparagus with oil. Season to taste with salt and pepper. Place asparagus on preheated grill and allow to cook until slightly charred. To serve, place quinoa on plate, top with mahi, beurre blanc and arrange asparagus nicely around circumference of dish. Garnish with lemon wedge if desired. Recipe compliments of Chef Brian Reigle of Terravant Winery Restaurant.

Wine pairing recipe for June Wine club

Posted on May 29, 2015 by WineStyles Tasting Station

Open Hills Ranch
Pinot Noir
Central Coast, CA

The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County in the south to the San Francisco Bay Area in the north. The boundaries of the Central Coast include portions of six counties(Contra Costa, Monterey, San Luis Obispo, Santa Barbara, Santa Clara & Santa Cruz). This classic Central Coast Pinot Noir has a spicy aromatic profile, with hibiscus, dried sour cherries, forest floor, and a hint of vanilla and smoked bacon on the nose. This wine features prettiness and complexity as only Pinot Noir can. Enjoy with pork roast, grilled quail, or bacon and bleu cheese burger.

“With the strawberry, raspberry and red cherry tones typical of Pinot Noir, this is a wine with the pleasure principle at work. But this fruity wine never cheats by being sweet (as some do) and the variety of fruit flavors that carry through to its finish, like plums and currants, add to the sense of balance.” – Doug Frost, Master Sommelier and Master of Wine.

Winemaking Team: Roxie Ward, Travis Proctor, Anna Clifford
Appellation: Central Coast, California
Varietal Blend: 100% Pinot Noir
Analysis: 14.9% alcohol / volume

Roasted Chicken Breast

INGREDIENTS:
• 2 airline chicken breasts (quartered boneless chicken breast with drumette attached)
• 10 oz purple potatoes
• 1 bunch lacinato kale
• 1 granny smith apple
• 1 red onion
• 1 bunch tarragon
• ½ cup chicken stock
• 2 tbsp butter
• 2 tbsp sliced almonds
• 2 tsp whole grain Dijon mustard

DIRECTIONS:

Large dice the purple potatoes. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel, core and medium dice the apple. Peel and medium dice the onion. Pick the tarragon leaves off the stems; discard the stems.

In a medium pan, heat 2 tbsp olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 7-9 minutes or until browned.

Add the onions to the pan of browned potatoes; reduce the heat to medium. Season with salt and pepper. Cook, stirring occasionally, 3-5 minutes or until the onion has softened slightly. Add the kale, apple and 2 tbsp of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted. Stir in the almonds, mustard and 2 tbsp of water. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and season with salt and pepper to taste.

While the hash cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 tbsp of olive oil on medium-high until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with a lid, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Set aside in a warm place.

Heat the pan of reserved fond (roasty bits at bottom of pan) on medium until hot. Add the chicken stock, butter, and ¼ cup water. Cook, stirring occasionally to scrape up any browned bit, 1 to 2 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste. To serve, place hash neatly onto plate, top with chicken breast and garnish with pan sauce. Recipe compliments of Chef Brian Reigle of Terravant Winery Restaurant.

Imagine Bonny Doon Vineyard wine pairing

Posted on May 1, 2015 by WineStyles Tasting Station

Imagine
Bonny Doon Vineyard
Grenache Mourvedre
Central Coast, California

Imagine a dry pink wine. It’s not so hard to do. As it turns out, there are two classes of people who enjoy pink wine, the terminally hip and the terminally unhip. Luckily for all of us, you, dear sipper are in the former category. Proper Vin Gris, for this is what we are talking about, is made from the lightest pressings of red grapes (we’ve taken the liberty of adding some whites to the cuvée); slightly austere and delicately floral, with crisp acidity.

“This Provençal-styled pink, is a rather pale salmon color, owing to the fact that it is made from the lightest pressing of bespoke grapes, harvested at the appropriate maturity. There is a lovely chalky/smoky gunpowder tea aspect to the nose with a suggestion of bergamot, wild strawberry and maybe even a delicate trace of wintergreen. The fragrance is discreet and above all, elegant and draws one to the wine rather than mounts a frontal assault on one’s sensorium. On the palate, the wine has a sleek, salty, savory, mouth-watering aspect and a refreshing acidity. There is a wonderful persistent finish, making this one of the most food friendly wines conceivable.” – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Central Coast, California
Varietal Blend: 35% Grenache, 18% Mourvedre, 16% Grenache Blanc, 12.5% Roussanne, 8% Carignane, 8% Counoise
Analysis: 13% alcohol / volume, 3.33 pH, 5.5 g/l TA

Seared Scallops with Corn, Sun Golds, Arugla & Basil

INGREDIENTS:
• 6 large sea scallops
• 2 heads Little Gem lettuce,
• 3 ears yellow corn, husked washed, leaves separated
• 1 pint Sun Gold tomatoes
• 1 cup arugula
• 1 tbsp fresh Marjoram leaves, chopped
• 2 tbsp lemon juice
• ¼ cup Thai basil
• 1 cup Extra Virgin Olive Oil
• Salt & pepper to taste

DIRECTIONS:
Preheat oven to 500° F. Coat the corn with a bit of olive oil and season with salt and pepper. Place on a baking sheet and roast in the oven for 6 minutes or until golden brown. Wrap loosely in foil and let rest. When soft and slightly cooled, cut kernels from the cob and toss in a medium bowl with ¼ cup olive oil, chopped marjoram, and salt and pepper.

Cut the Sun Gold tomatoes in half. Season with olive oil and salt lightly. Fold into the roasted corn. In a heavy bottomed skillet, heat ½ cup olive oil until smoking. Season the scallops with salt and a pinch of black pepper. Sear in the skillet for 2 minutes on each side or until they reach desired doneness. Remove from the heat and drizzle with 1 tablespoon lemon juice.

In a bowl, toss the lettuce, arugula, and basil together with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper.

To Plate: Place some corn and tomato mixture in the center of each plate. Arrange three scallops atop the corn mixture. Place the dressed greens around the edges and serve with a chilled glass of 2014 Vin Gris Imagine. Serves 2. Recipe graciously provided by Chef Charlie Parker.

Wine pairing recipe for May Wine club

Posted on April 30, 2015 by WineStyles Tasting Station

Picpoul
Bonny Doon Vineyard
Arroyo Seco, California

Picpoul, sometimes “pique-poule”, or lip-stinger, is an exceptionally beloved cépage of Southern France, lending balance to cuvées that might otherwise veer off into the direction of the fulsome. Impressively bracing natural acidity (no acidification was doon), with echoes of the ocean. Beeswax Vineyard, in Arroyo Seco, is after all, only a hop, skip and jump away from the cool breezes of Carmel. Whether lips are literally stung by a “coup de picpoul” is open to debate, but lips are certainly known to smack at the ultra-savoriness of this unique grape variety. Pairs well with grilled octopus with lemon, moussaka, sardines a la plancha or grilled sardines with frisée & whole-grain mustard dressing.

“On the nose, peach, wet stone and lanolin, a true signifier of the grape’s Languedocian origins. On the palate, grapefruit pith, iodine and brine. The true saline quality begs for raw oysters on the half shell with shallot-rich mignonette. Look for oysters grown in or near the open ocean- the brinier, the better my friends; Belon, Wellfleets or Snow Creeks would fit the bill.” – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Arroyo Seco, California
Varietal Blend: 100% Picpoul
Analysis: 11.5% alcohol / volume

Grilled Sardines with Frisee & Whole-grain Mustard Dressing

FRISEE INGREDIENTS:
• 1 head frisée
• 2 tablespoons minced chives
• 2 tablespoons flat-leaf parsley
• 2 tablespoons minced shallots

DRESSING INGREDIENTS:
• 1 tablespoon whole-grain mustard
• ¼ cup golden (or white) balsamic vinegar
• Kosher salt
• Freshly ground black pepper

SARDINE INGREDIENTS:
• 12 fresh sardines, cleaned and butterflied (see note*)
• ¼ rice bran oil or canola oil
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons minced flat-leaf parsley

DIRECTIONS:
Start a fire in your grill 30 minutes in advance, burning the wood down until you have a red-hot coal base. You don’t want flames touching the fish.

Wash the frisée and snip the green tips off the leaves, leaving behind only the white and yellow part of the head. Cut off and discard the core. Tear the remaining leaves into medium pieces. Place the frisée in a bowl, toss in the herbs and shallots, and set aside, undressed, until ready to serve.

In a medium bowl, whisk the mustard and vinegar with a pinch of salt and pepper until combined. Add the oil in a slow, steady stream until the dressing is thick and emulsified—it should come together pretty quickly. Check the seasoning and add more salt and pepper if necessary. Set the dressing aside.

Brush the sardines on both sides with the oil, season with salt and pepper, and sprinkle with the parsley. Place the fish on the hot grill, skin side down, and cook until their flesh turns opaque, 2 to 3 minutes. Remove the fish from the grill and set them aside on a plate with the skin side up.

Toss the frisée salad lightly with the dressing, add salt and pepper to taste, and arrange salad on a platter. Place the sardines on top, skin side up. Enjoy with a glass of 2014 Picpoul.

* Note: Cleaning Sardines: Using a sharp knife, slice open the belly of each fish and remove its innards. Cut off the head, open the fish with your fingers, and pull out its spine (this should remove most of the bones, though there may be a few stragglers). Keep the fish butterflied for grilling.

Recipe from The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant by Michelle and Philip Wojtowicz and Michael Gilson with Catherine Price, published 2009.

May Wine Club pairing recipe

Posted on April 30, 2015 by WineStyles Tasting Station

BOURGUIGNON

INGREDIENTS:

• 3 tablespoons grapeseed or avocado oil
• 2 pounds grass-fed buffalo or venison or beef or lamb, cut into 1 inch cubes
• 1 pound Crimini mushrooms, cleaned and quartered
• 4 cups Bonny Doon Vineyard 2014 GSMC
• ½ cup dry sherry
• ¼ cup Bonny Doon Vineyard Pinotheosis Pinot Noir port
• 2 tablespoons tomato paste
• 2 cups beef or bison stock
• 1 pound pearl onions (fresh or frozen)
• 1 bay leaf
• 3 sprigs fresh thyme
• Sea salt and freshly ground black pepper, to taste
• ¼ cup gluten-free oat flour or 3 teaspoons tapioca flour/starch mixed with ½ cup cold water (shake in a glass jar)

STOVE TOP DIRECTIONS: Preheat oven to 350°. In a large Dutch oven or stainless steel soup pot sauté meat in 2 tablespoons oil over high heat until brown on both sides. Set meat aside. In the same pot, sauté mushrooms in 1 tablespoon of oil until tender. Return meat to pot. Deglaze pan with sherry and Pinotheosis; cook until reduced by half. Stir in the remaining ingredients. Bring to a boil over high heat. Stir in flour/water mixture and cook for 2 minutes while stirring. Cover pot and bake on the middle rack of the oven for approximately 1¼ hours, or until meat is very tender. Remove from oven and pull out stems of thyme and bay leaf. Salt and pepper to taste.

CROCK-POT DIRECTIONS: Put everything into a medium to large sized Crock-pot, except flour or kudzu, and cook on high for 2 hours; turn down to low for 6 more hours or until meat is very tender. Add flour or kudzu mixed in cold water for the last hour.

Serves 6-8. Serve with a glass of 2014 GSMC. Recipe created and perfectly paired by Chef Lauren Hoover-West, NoWheatNoDairyNoProblem.com

GSMC
Bonny Doon Vineyard
Grenache, Syrah, Mourvedre, Cinsaut
Central Coast, California

Life is indeed short. Perhaps it is for this reason communication between humans can be at times a bit terse, even runic/slash/cryptic. Hence (G)renache, (S)yrah, Mourvèdre, and of course (C)insaut, see? For these grapes truly love each other, put up with each other’s kvetches and shortcomings, support each other through thick-and-etc. GSMC is a bit of (G)e(m)i(s)(c)h, but then aren’t we all. That is the (m)e(s)sa(g)e, (see), in this particular bottle. Bonny Doon’s Vineyard winemaking practice exceptionally light-handed, with minimal intervention and manipulation. Created from hand-harvested grapes from four Central Coast vineyards.

“This GSMC blend contains what we like to call weapons-grade Grenache from our sundry Grenache vineyards. Exceptional spicebox nose, with raspberry, bing cherry, black pepper and hints of thyme. Plush tannins in the mouth with a refreshing savory texture. This wine will pair well with a variety of grilled meat.” – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Central Coast, California
Varietal Blend: 50% Grenache, 24% Syrah, 12% Cinsaut, 10% Mourvedre, 4% Counoise
Analysis: 14% alcohol / volume

Costero Bay Chardonnay

Posted on September 30, 2014 by WineStyles Tasting Station

DOVER SOLE WITH BROWNED CAPER BUTTER

INGREDIENTS:
• 4 Dover Sole Fillets
• 1 Cup Flour
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 3 Tablespoons Butter, unsalted
• White Wine
• 1 Lemon, juiced
• 2 Tablespoons Capers
• 2 Tablespoons Parsley Leaves, chopped
• Salt and Freshly Ground Pepper, to taste

DIRECTIONS:
Preheat oven to 350° F. Mix flour, salt and pepper in a pie pan. Lightly dredge Dover sole filets in seasoned flour. Heat olive oil in an oven proof skillet. Sauté sole 1 to 2 minutes per side. Place skillet in oven for 4 minutes. Meanwhile, heat butter in a small pan until butter gets brown. Add lemon, capers, parsley, salt and pepper. Pour over fillets before serving. Recipe courtesy of Costero Bay.

Costero Bay
Chardonnay
Monterey, California

Above the rugged coast of Monterey are fertile vineyards, ideal for growing premium chardonnay. Nestled between the pacific ocean and the Santa Lucia mountains, the vineyards enjoy warm days and cool nights. This vintage especially enjoyed a very mild, warm spring and a sun-drenched, consistent summer. This lead to one of the longest growing seasons in over a decade and allowed grapes to reach full maturity before harvest. With a brilliant balance of acid and natural sweetness, this vintage is rich with developed fruit flavors. With a nose of ripe apricot and Asian pear leading to a creamy mid-palate, this Chardonnay has flavors of crisp pink lady apple and toasted vanilla bean pod that linger on the finish.

“Golden Delicious apple, pineapple and apricots fill the nose. Medium-bodied with creamy mid-palate, this wine offers flavors of peach and hints of toasty vanilla spice” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Monterey, California
Varietal Blend: 100% Chardonnay
Analysis: 13.5% alc/vol
Aging: 35% French Oak, 65% temperature controlled, insulated stainless steel tanks

Central Coast Cabernet Sauvignon Pairing Recipe

Posted on September 30, 2014 by WineStyles Tasting Station

BEEF 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.

Limited 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.

“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

WineStyles Tasting Station

Taste, Learn and Enjoy!

Tag Archives: central coast california wine