Tag Archives: wine recipe

Gold rated wine paired with Grilled Filet Mignon

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WC_Oct_2014_MrRiggs

 

filet-mignonGRILLED FILET MIGNON WITH GORGONZOLA BUTTER

INGREDIENTS:
•  4 filet mignons, each 1-1/2 inches thick
• 1 to 2 tablespoons olive oil
• 1 tablespoon cracked black pepper
• Vegetable oil cooking spray
• 1 to 2 teaspoons coarse salt
• 4 tablespoons Gorgonzola butter

GORGONZOLA BUTTER:
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
• 1/4 cup chopped scallions
• 1 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon balsamic vinegar

DIRECTIONS GORGONZOLA BUTTER:
Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.

Lay a piece of plastic wrap on the counter top. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.

DIRECTIONS GRILLED FILET MIGNON:
First of all, rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6-7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.

Mr-Riggs---2012-Three-Corner-JackBold_stickerMr.Riggs
Three Corner Jack
Shiraz, Cabernet Sauvignon Merlot
McLaren Vale, Australia

DougFrost“If there is one simple attribute that Australian red wines are supposed to embody it’s “jam”: an intense and nearly confectionary kind of fruitiness that makes you just want to grin and drink more. One of the country’s top winemakers, Ben Riggs, has tossed Cabernet, Shiraz and Merlot together for this fun brew, but he has always been adept at crafting rich and exuberant reds.” – GOLD RATING

Winemaker: Ben Riggs
Appellation: McLaren, Vale, Australia
Varietal Blend:  40% Cabernet Sauvignon, 40% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol
Critical Acclaim: GOLD rating – Doug Frost, Master Sommelier and Master of Wine
“Best New Wines” from Australia – Josh Raynolds – IWC 2013; 90 points 2011 vintage

Piebald Gully vineyard 1In South Australia, where the beloved McLaren Vale region is located, ‘Three Corner Jack’ is the name given to a three-spiked prickle which sticks to you and is hard to ignore! Perfect name for a wine that combines three of McLaren Vale’s finest grape varieties from three of their very best vineyards.  A tried and tested area for growing full-flavored Shiraz, Cabernet Sauvignon and Merlot, McLaren Vale has almost the perfect climate for grape growing: warm summers, low humidity, good winter rain and long autumns to ensure that grapes achieve ripeness, flavor, acid and balance.

 

Grilled Flank Steak with Shallot and Red Wine Sauce

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flank-steakINGREDIENTS:
•  4 shallots, sliced in thin rings
•  4 tablespoons olive oil
•  1 cup red wine
•  1 cup beef broth
•  Salt and freshly ground black pepper
•  1 (1 1/2 pound) piece flank steak
•  1 tablespoon cold butter, in small chunks

DIRECTIONS:
In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.

Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.  Recipe courtesy of Bodega Bouza

Bodega_Bouza_TannatBodega BouzaBold_sticker
Tannat A8
Canelones, Uruguay

Juan and Elisa established Bodega Bouza in 2000 by restoring a historic winery first built in 1942 by Numa Pesquera.  Since then the winery has established itself as Uruguay’s most critically acclaimed producer.  Grapes are sourced from Bouza’s two estate vineyards in the Canelones region.  This temperate, Atlantic-influenced climate sees four distinct seasons and temperatures rarely exceed 93 degrees. While Bouza is receiving worldwide attention for their Tannat bottlings, the winery is also responsible some of the most interesting Tempranillo, Merlot, Chardonnay and Albarino in South America.

Winemaker: Dr. Eduardo Boido
Appellation: Canelones, Uruguay
Varietal Blend:  100% Tannat A8
Analysis: 15.5% alc/vol

Broccoli and Barley Smoked Paprika Salad

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broccoli-barley-saladINGREDIENTS:
•  1 cup pearled barley, rinsed
•  3/4 pound broccoli, cut into florets (1 large crown)
•  1/4 cup olive oil
•  3 large cloves garlic, chopped
• 1/2 cup whole raw almonds, chopped
•  1 teaspoon smoked paprika
•  3 tablespoons sherry wine vinegar
•  Kosher salt and freshly ground black pepper
•  2 big handful baby arugula
•  3/4 cup cubed manchego cheese (6 ounces)

DIRECTIONS:
Add barley to boiling salted water and cook until tender, about 30 to 45 minutes. Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp. Drain both in a colander in the sink and rinse under cold water to stop the cooking. Drain well then add to a large mixing bowl.

Add olive oil to a medium skillet over medium high heat. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute. Turn off heat, sprinkle in the smoked paprika, season with salt and pepper, and stir for 30 more seconds. The residual heat will toast the paprika.

Carefully stir in the vinegar. Pour the dressing over the broccoli and barley and toss well all together. Finally add in the arugula and the cheese, taste for seasoning, and adjust as necessary.    Recipe compliments of Bodega Calle

mellowAlberti_TempranilloBodega Calle
Alberti 154 El Olvidado
Reserva Tempranillo
Mendoza, Argentina

Bodega Calle is a boutique winery built in 1925 and restored in 2001.  Located in the prestigious wine region of Luján de Cuyo, the winery produces high quality wines in a sustainable way.  Roughly half of Mendoza’s population is of Spanish descent, and over the years a number of Tempranillo vines have been planted in the region.  This bottling, from an heirloom quality parral style vineyard in Altamira, is packed with lush cherry and raspberry fruit.  A long growing season, very cold nights and low yields helped create a wine that is extremely concentrated, parral vineyard with 70 year old vines.

Winemaker: Matteo Viana
Appellation: Altamira, Mendoza, Argentina
Varietal Blend:  100% Tempranillo
Analysis: 15.0% alc/vol

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