Tag Archives: El Pomar District

Pomar Junction Sidetrack White

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Peach Chicken Ricotta Pizza

© Photo by Liz Andrew / Styling by Erin McDowell

Grilled Peach, Chicken and Ricotta Pizza

INGREDIENTS:

  • two 6-ounce boneless, skinless chicken breasts
  • 2 peaches, halved
  • 1 red onion, peeled
  • extra-virgin olive oil, as needed
  • kosher salt and freshly ground black pepper, to taste
  • one 8-ounce ball of store-bought pizza dough
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese
  • fresh basil leaves, for serving

DIRECTIONS:

  1. Brush the chicken breasts, peaches and onion with olive oil; season with salt and pepper. 
  2. Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until it is cooked through, 9 to 11 minutes.
  3. Preheat the oven to 475°F. Thinly slice the peaches, onion and chicken; set aside.
  4. Using a rolling pin, roll out the pizza dough until it is ½-inch thick. Place the dough on a baking sheet and top with the ricotta, peaches, onion, chicken and Parmesan.
  5. Bake until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes, then garnish with fresh basil leaves. 

© Recipe courtesy of Erin McDowell from Pure Wow.

AUGUST WINE CLUB:

Silky styleSide Track White wine bottlePomar Junction
Sidetrack White
Paso Robles, California

SILKY WINE STYLE

The Sidetrack White is a blend of Rhône grapes grown in the El Pomar District of Paso Robles, California. On the nose, there are scents of white peach, spiced pear, and orange blossoms. The palate is well balanced and tropical.  This wine can be enjoyed on its own or enhance various meals.

Varietal: 50% Viognier, 35% Roussanne, 15% Grenache Blanc
Region: El Pomar District AVA
Analysis: 14.2% alcohol / volume
Brix: 24.2
PH: 3.52
TA: 7.0 g/L
Residual Sugar: 0.61%
Production: 888 cases
Aging: 5 months in 10% new acacia wood, 90% neutral oak
 
ABOUT THE WINERY:
The Merrill Family has been growing and producing grapes in California’s Central Coast for the past eight generations. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. The finest blocks of grapes are selected from their family estate, along with vineyards in Santa Barbara and Monterey Counties managed by a sister firm, Mesa Vineyard Management, Inc. All wines produced are exclusively farmed by the Merrill’s who believe that control from planting and pruning through harvest, fermentation and cellaring is critical for success. Learn more here.
 
PASO UNCORKED: Click play below to hear Pomar Junction’s winemaker, Jim Shumate, speak about the El Pomar District with The Krush 92.5 FM.
 
 
 
 
Rachel Lomeli Photography www.rachellomeli.com

Merrill Family © Rachel Lomeli Photography

 

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August Wine Club Pairing Recipe

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Roast Beef & Smoked Gouda Grilled Cheese

Roast Beef Smoked Gouda Sandwich

© Photo by Running to the Kitchen

INGREDIENTS:

  • 1 large red onion, sliced
  • 2 tablespoons butter, divided
  • 1 tablespoon fresh sage, coarsely chopped
  • 2 slices of bread
  • 1/4 pound sliced roast beef
  • 3-4 ounces smoked gouda, sliced

DIRECTIONS:

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
  2. Once the butter is melted, add the onions and sage.
  3. Toss to coat all the onions in the butter, reduce the heat to medium-low and let the onions sauté slowly for 30 minutes, only stirring very occasionally. After 30 minutes they should be nice and caramelized.
  4. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
  5. With the buttered side facing down, layer half the cheese slices on top of the bread.
  6. Next lay the roast beef on top of the cheese.
  7. Spoon some of the onions (you may have extra) on top of the roast beef.
  8. Top the onions with the remaining cheese and then the other slice of bread with the buttered side facing up.
  9. Transfer the sandwich to a skillet over medium heat.
  10. Press the sandwich down using a large spatula and hold pressure on it so that the cheese melts. After about 2 minutes, flip the sandwich over and repeat. The first side should be a nice golden brown. Alternatively, you could use a panini press for this if you have one.
  11. Once the other side is golden brown and the cheese is melted, remove from the skillet, cut in half and serve up with your bowl of soup!

© Recipe courtesy of Gina Matsoukas from Running to the Kitchen.

AUGUST WINE CLUB:

Bold wine Style logoSidetrack RedPomar Junction
Sidetrack Red
Paso Robles, California

BOLD WINE STYLE

Sidetrack Red is a proprietary blend highlighting the distinct flavors from the El Pomar District of Paso Robles. It is vibrant, deep and rich in colors, with aromas of plums, blueberries, red roses and caramel. On the palate, there are notes of berries, dark chocolate, and spices.

Varietal: 44% Syrah, 30% Cabernet Sauvignon, 25% Merlot, 1% Grenanche Noir
Region: El Pomar District AVA
Analysis: 14.08% alcohol / volume
Brix: 24.5
PH: 3.54
TA: 6.6 g/L
Residual Sugar: 0.40%
Production: 1235 cases
Aging: 9 months
Critical Acclaim: Silver Medal – San Francisco Chronicle Wine Competition
Food Pairings: Roast beef, cabernet braised cabbage, gouda & cheddar cheeses
 
WINEMAKER NOTES:
“Pomar Junction Vineyard has a unique terroir, as our limestone soils, cooling Templeton Gap breezes and expert sustainable farming techniques (SIP Certified Vineyards) combine to produce this outstanding wine. The Sidetrack Red makes a fantastic, food-friendly wine.” – Jim Shumate, winemaker.
 
ABOUT POMAR JUNCTION VINEYARD & WINERY:
Dating back at least eight generations, the Merrill Family has been growing and producing grapes on California’s Central Coast since the 19th Century. Originally, the family was growing grapes for other wineries in California – from premium small producers to large international brands. Today, Dana and Marsha Merrill, along with their son, Matthew, and winemaker, Jim Shumate farm the vineyards and produce elegant wines of their own. Learn more here.
 

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