Tag Archives: High Camp

High Camp Estate Reserve Bordeaux

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Braised,Short,Ribs,In,Red,Wine,With,PolentaChocolate and Red Wine Braised Short Ribs

INGREDIENTS:

  • 3 tbsp. olive oil
  • 3 lb. bone-in short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. unsweetened cocoa powder
  • 1 tbsp. Ancho chili powder
  • 5 cloves garlic, smashed
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1⁄4 cup tomato paste
  • 3 cups full-bodied red wine, such as nero d’avola
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tbsp. dark brown sugar
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. balsamic vinegar
  • ¼ tsp. cayenne pepper
  • 3 tbsp. semi-sweet chocolate (I just used 3 tbsp. chocolate chips)
  • 2 tbsp. unsalted butter

DIRECTIONS:

  1. Heat oven to 300°F. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with cocoa powder and chili powder.
  2. Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate.
  3. Add garlic, celery and, onion to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes. Return ribs to pan and add stock, bay leaves, sugar, Worcestershire, vinegar and cayenne; bring to a boil. Cover and bake until beef is very tender, 2 to 2½ hours. Transfer ribs to a plate; discard bones. Slice ribs in half crosswise.
  4. Spoon fat from surface of sauce. Place pan over medium-high heat and add semi-sweet chocolate; simmer until liquid is reduced to about 2 cups, 10 – 15 minutes, then strain into a bowl. Stir in butter and season with salt and pepper to taste.
  5. Serve short ribs and sauce over polenta, mashed potatoes, or any other creamy starch that will sop up the deliciousness.

© Recipe and Photo courtesy of Allons Eat. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Estate-Reserve-bowBold wine Style logoHigh Camp
Estate Reserve
Paso Robles, California

BOLD WINE STYLE

This complex wine is Bordeaux inspired, with a touch of Sangiovese, adding fresh acidity and qualities of fruit forwardness. The tannic structure offers beautiful age ability. Bordeaux-forward aromatics, with bright acidity and fresh fruit notes. It highlights flavors of cherry, raspberry, blackberry, cassis, subtle smoke and spice.

Analysis: 14.5% alcohol / volume
Varietal: 55% Cabernet Sauvignon, 25% Petite Sirah, 15% Petite Verdot, 5% Sangiovese
pH: 3.63
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles, AVA
Aging: Aged in 40% new French oak to create strong, but refined and balanced tannins
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs well with braised short rib, duck confit, smoked sausage.

© Photo by High Camp and Jake Tovar
© Photo by High Camp

Information & Photos © High Camp – All Rights Reserved.

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High Camp Estate Grenache Rosé

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Marry,Me,Chicken.,Creamy,Garlic,Sun,Dried,Tomato,Chicken.,HealthyMarry Me Chicken

INGREDIENTS:

  • 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sun-dried tomatoes, chopped
  • 1 tablespoon fresh basil leaves

DIRECTIONS:

  1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  4. Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

© Recipe and Photo courtesy of Little Sunny Kitchen. All rights reserved.

FEBRUARY WINE CLUB:

High-Camp-Wine-Grenache-Rose-bowHigh Camp
Estate Grenache Rosé
Paso Robles, California

FRUITY WINE STYLE

Very nice pale salmon in color with flavors of cherry, red candy, watermelon, strawberry, vanilla and hints of banana. It has a refreshing style with bright acidity, a soft finish that is equally dry and balanced.

Analysis: 14.1% alcohol / volume
Varietal: 100% Grenache
pH: 3.25
Appellation: Paso Robles AVA, California
Vineyard: 100% Estate Fruit from High camp Estate and Vineyard. The block is located in the the northeast area of the vineyard with chalky, well-draining soils
Winemaking: Destemmed, lightly crushed and left on skins for 4 hours for color extraction
Aging: Fermented in stainless, aged in neutral, French Oak for 6 months
Cases: 370

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs perfectly with bruschetta, charcuterie, seafood, and salads. It’s the perfect wine for a warm day.

© Photo: High Camp
© Photo: High Camp

ABOUT HIGH CAMP’S OWNERS – MEGAN & SPENCER:
Having both come from highly creative professions, the couple dove head first into renewing the brand to represent their welcoming, stylish and nature-loving personalities. And being no strangers to hard work, they immediately rolled up their sleeves and started learning winemaking. It is a homecoming, of sorts, for both Megan and Spencer. Megan is the newest generation in a storied multigenerational family of farmers and ranchers, and Spencer grew up on a farm himself. They bring renewed energy to their rustic property and its old vines, and can’t wait to share their new creations with their loyal wine club and adventurous wine lovers searching to discover their next favorite wines. Learn more about the duo here.

© Photo: High Camp and Jake Tovar
© Photo: High Camp

Information & Photos © High Camp – All Rights Reserved.

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February Wine Club Pairing Recipe

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heart shape pizza with wine glassesPizza Dough for Two

Just in time for Valentine’s Day… because who doesn’t love pizza?! Pour up a glass of the High Camp Estate Cab and get creative in the kitchen with your loved one. Shape the pizza dough into a heart and embellish it with your favorite toppings! Feel free to go the extra mile, even cutting pepperonis into heart shapes if you fancy – no judgment here.

INGREDIENTS:

  • 2 cup all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon dry yeast
  • 1 teaspoon honey or sugar
  • ¾ cup warm water

DIRECTIONS:

  1. Measure the water in a measuring cup then add the yeast and honey. Let it activate for 5 minutes.
  2. While the yeast is activating, measure out the flour and salt, add it to a stand mixer bowl. You can use a regular bowl and a wooden spoon if you don’t have a stand mixer. After the 5 minutes are up, add in the yeast water mixture and knead the dough for 5 minutes. The dough will be soft and a little sticky.
  3. Transfer the pizza dough to a well oiled bowl, making sure to rub the top of the pizza dough with some oil as well to keep it from forming a crust. Cover the pizza dough with a heavy towel, set it in a warm place and let it rest for 1 hour.
  4. Press the dough down, shape it into a ball again. Cover with heavy towels and let it rise again in a warm place for another 2 hours.
  5. When the dough is ready, preheat the oven to 450°F. Sprinkle some semolina on your baking sheet and spread the pizza dough onto the baking sheet using floured hands. Add your toppings and bake for 15 minutes making sure to rotate the pizza halfway through to ensure even baking. Enjoy!

© Recipe courtesy of Lifestyle of a Foodie.

FEBRUARY WINE CLUB:

Bold wine Style logoHigh-Camp-Wine-Cabernet-Sauvignon-bowHigh Camp
Estate Cabernet Sauvignon
Paso Robles, California

BOLD WINE STYLE

Rich dark red color. Raspberry, blueberry, boysenberry with hints of leather, and black pepper.  Full-bodied, concentrated, lots of supple tannins with a round smooth finish, supported by blue fruit, vanilla, and cinnamon from the oak.

Analysis: 14.1% alcohol / volume
Varietal: 75% Cabernet Sauvignon, 15% Sangiovese, 5% Petite Verdot, 5% Cabernet Franc
pH: 3.62
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles AVA, California
Aging: Aged for seven months in 20% new French Oak, blended, then additional aging
Cases: 360

ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Perfect pairing for homemade stews, steak, BBQ, pasta and pizza.

WINEMAKER NOTES:
The High Camp Estate Cabernet Sauvignon is a complex blend of five separate blocks and four different varieties. Two blocks of Cabernet Sauvignon form the core blend. The upper block provides forward fruit, and the lower block brings complex mineral flavors to the wine. 15% Sangiovese from low yielding vines planted in sandy soils adds bold dark fruit, while 5% Petite Verdot from chalky soils on sloping hills adds dense dark fruit complexity to the blend. Rounding out the blend is 5% Cabernet Franc sourced from our highest elevation vineyard. The steep slope and chalky calcareous soils bring dense fruit and tannic structure to the final blend. Each variety was picked at optimal ripeness, destemmed, and fermented in the one ton open top bins for three weeks. Once fermentation was completed the wines were aged for seven months in 20% new French Oak. The final blend was assembled and the wine was returned to barrels for additional aging.

ABOUT HIGH CAMP:
High Camp sits perched atop the rolling hills of San Miguel, California. It was once dotted with roaming sheep and cattle, and today is part of the acclaimed Paso Robles AVA. Its deep, alluvial sandy loams and clay pushed up from terraces of ancient river bottoms to provide fertile soil for growing premium wine grapes of many varieties. This, combined with varying sun exposure all around the property, provides ideal conditions for growing world-class wines from ten different varietals that grow in the 75-acre vineyard. The family that purchased the property in September of 2020 comes from generations of farming and ranching in California, and has made it their dream to put their rustic hilltop sanctuary, and its new wines, on the map alongside other artisan wineries in the area. The couple, Megan and Spencer manage the property today. Their modern style and artistic spirits are infectious, and every conversation beams with the pride they take in providing a gathering place for family and friends to celebrate life together. Learn more here.

Megan-Spencer-High-Camp-Wines

© Photo of Megan and Spencer – High Camp Wines

Information & Photos © High Camp  – All Rights Reserved.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >