Posts Categorized: Wine Country Recipe

National Grilling Month – Week 3 Ft. Ridge’s Wine Country Spiced Lamb Spiedini

We’re over half-way through National Grilling Month and over half-way through the winegrowing season. The winegrapes begin to change color (aka veraison) and warm sunny days transition into the most beautiful evenings.

This means we’ve been spending more time outside enjoying shared big plates of grilled goodies, pies, lots of laughs and, of course, Dry Creek Valley wine. For week 3 of National Grilling Month, we’ve got the perfect recipe from Ridge Winery for your next al fresco meal.


Ridge’s Wine Country Spiced Grilled Lamb Spiedini with Grapes

Ingredients:

  • 1 tablespoon lemon juice
  • ¼ cup olive oil
  • 2 cloves garlic, minced
    2 tablespoons minced Italian parsley (divided)
  • 1 ½ teaspoons salt
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ½ teaspoon ground coriander
  • ½ teaspoon ground lavender
  • ¼ teaspoon hot chile flakes
  • ¼ teaspoon black pepper
  • 1 ½ pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
  • 1 pound red flame seedless grapes
  • 10 bamboo skewers, soaked in water overnight

Directions:

  1. In a large bowl, combine olive oil, lemon juice, garlic, 1 tablespoon parsley, salt, smoked paprika, cumin, thyme, coriander, lavender, chile flakes, and pepper. Add lamb and mix to coat thoroughly.
  2. Cover and chill at least 1 hour or up to 1 day.
  3. Thread cubes of lamb alternately with grapes onto 6 or 7 skewers.
  4. Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). If using a gas grill, close the lid.
  5. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare: 5 to 6 minutes), or just barely pink in the center (medium: 6 to 7 minutes).
  6. Pair with Bold, full-bodied zinfandels. Try it with Lytton Springs (excellent with older vintages too).

    Recipe provided by Chef Jesse McQuarrie of Feast Catering

Why this pairing works: Ridge Lytton Springs is an incredibly balanced wine that will please all of your guests. It has the rich, brambly fruit flavors you’d expect from a wine that’s 74% zinfandel but also structured tannins and balanced acid – making it a perfect complement to the spices like thyme and lavender in this grilled dish. If you choose a vintage that has been in the bottle for a few years, you’ll find more complexity and a softer style of red blend.  Check out Ridge’s website for more pairings specially crafted to pair with their variety of wines.


View past recipes here:

Amista’s Strip Steak with Arugula Pesto

Martorana’s Olio di Gio Pesto Marinated Grilled Shrimp

Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada

Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote


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NATIONAL GRILLING MONTH – WEEK 2 FT. AMISTA’S STRIP STEAK & PEDRONCELLI’S GRILLED SAUSAGE

The celebration continues as we feature weekly grilling recipes from your favorite Dry Creek Valley wineries and wines.

For week 2, we’re featuring Amista’s Strip Steak with Arugula Pesto & Pedroncelli’s Grilled Sausage with Fennel, Red Onion and Basil Gremolada. What’s the first pairing that comes to your mind? Keep reading and find out what each winery chose to pair with these grilled delicacies.


Amista’s Strip Steak with Arugula Pesto

Ingredients

  • 2 lbs boneless strip steak about 2 inches thick
  • 5/8 cup extra virgin olive oil
  • 1 tbsp crushed garlic
  • 4 sprigs rosemary
  • 4 springs thyme
  • 4 tbsps unsalted butter
  • 10 ozs baby arugula
  • 1/2 cup pine nuts
  • 4 tbsps finely grated Parmesan cheese


Directions

  1. Heat the BBQ until hot; lower to medium heat. Lightly rub the steak with olive oil and season generously with salt and pepper. Add the steak to the grill and cook over moderate heat until browned on the first side, about 4 minutes. Add the garlic cloves, herb sprigs and butter.
  2. Turn the steak to the other side for 4 minutes. Using tongs, turn the steak on each of it’s sides until browned, about 2 minutes per side. Lay the steak flat, baste with the garlic butter. Continue to cook the steak for about 3 minutes, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the steak to a cutting board and let rest.
  3. Meanwhile, bring a saucepan of water to a boil. Add the arugula and cook for 10 seconds, then drain and cool under running water. Squeeze out the excess water and transfer the blanched arugula to a food processor. Add all but 2 tablespoons of the pine nuts, the Parmesan and the olive oil. Pulse to a coarse paste. Season the pesto with salt and pepper.
  4. Thinly slice the steak and arrange on a platter. Spoon the pesto over the steak, sprinkle with the remaining pine nuts and serve.
  5. Pair with Amista’s Cabernet Sauvignon for a “wow” moment.

Why this pairing works: This Cabernet has rich concentrated blackberry and a touch of roasted strawberry jam. It opens up to big, broad tannins that are bold and balanced making it an incredible pairing with grilled meats.


Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada

Ingredients:

  • 4 Spicy Italian turkey sausages
  • ¼ C olive oil
  • 3-4 cloves garlic
  • red pepper flakes
  • ½ t kosher salt
  • 1 large red onion, cleaned, cutting into 12 wedges
  • 2 medium bulbs fennel, cleaned and quartered
  • ½ large head of cauliflower, sliced vertically to create ‘steaks’ about 1 inch thick
  • 1 T lemon zest
  • 1 cup fresh basil, cleaned
  • 1 oz pecorino romano cheese, grated
  • ½ cup toasted pine nuts

Directions:

  1. Heat grill to medium-high. Drizzle olive oil on vegetables, lightly salt for grilling. Once grill is heated place a grilling mat or aluminum BBQ tray on one side and add onions and fennel. (for ease of grilling you may want to blanche or microwave the cauliflower before placing on the grill or grill pan) Simultaneously grill sausages, being careful not to let the grill “flare up”. Vegetables should be lightly caramelized and fork tender.
  2. In a food processor add basil, garlic, a pinch of red pepper flakes, lemon zest, pine nuts and salt. Blend until nearly smooth. Add olive oil a little at a time and emulsify.
  3. Assemble the plate drizzling the Gremolada over the sausage and cauliflower. Sprinkle with pecorino romano cheese.
  4. This flavorful recipe will pair with many of your favorite Pedroncelli’s wines – try it with Sauvignon Blanc, Sonoma Classico or Zinfandel.

Why this pairing works: This versatile recipe complements the freshness and acidity in Pedroncelli’s Sauvignon Blanc or, if you prefer red wine, the structure of Sonoma Classico and its mild tannins make this a wonderful grill-side pairing.


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National Grilling Month – Week 1 ft. Martorana’s Olio di Gio Shrimp and Seghesio’s Pork Chops & Polenta

We’re celebrating National Grilling month all July long with our wineries’ favorite BBQed pairings ranging from the classic to the adventurous. We all know Dry Creek Valley Zinfandel is the quintessential wine to pair with all things grilled – and trust us, you’ll get some of those pairings, but did you know that Sauvignon Blanc, Chardonnay, Rhone wines and Cabernet can also complement the savory goodness that your grill imparts?

For week 1, we’re featuring Matorana’s Olio di Gio’s Pesto Marinated Grilled Shrimp and Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote. Can you guess what these experts paired with these grilled delicacies? You’ll have to read and find out!


Martorana’s Olio di Gio Pesto Marinated Grilled Shrimp

Picture source:Cook Your Food.

Ingredients:

  • ½ cup fresh basil
  • ¼ cup fresh parsley
  • 2 cloves garlic
  • 3 tablespoons toasted pine nuts
  • 4 tablespoons freshly grated parmesan
  • 4 tablespoons Olio di Gio olive oil from Martorana Family Winery
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • Pepper to taste
  • 1 pound shrimp, peeled and deveined

Directions:

  1. To make the pesto, pulse the basil, parsley, garlic, pine nuts, parmesan, Olio di Gio olive oil, fresh lemon juice, salt, and pepper in a food processor or blender until smooth.
  2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
  3. Skewer the shrimp (if using bamboo skewers, soak for at least 20 minutes prior to grilling).
  4. Grill the skewers over medium-high heat until cooked, about 2-3 minutes per side.
  5.  Serve with lemon wedges and a glass of 2017 Sauvignon Blanc or 2016 Chardonnay from Martorana Family Winery.

Why we love this pairing: the herbaceous qualities of thyme in the 2017 Sauvignon Blanc perfectly complement the fresh herbs used in the pesto while the nutty characteristics from the Chardonnay shine when next to their pine nut and parmesan friends.

You can find Martorana’s wine and olive oil via their website or their tasting room on West Dry Creek Rd


Seghesio’s Grilled Berkshire Pork Chops with White Cheddar Polenta, Swiss Chard and Blueberry Compote

This is an easy and delicious summertime dish – so don’t be intimidated by the steps. You can marinate the pork, cook the chard and make the compote one day ahead of time as well, leaving just the polenta and grilling Berkshire Pork Long-Bone Chops for the day of the meal.

PORK

INGREDIENTS:

  • 6 each Berkshire Long-Bone Chops
  • ¼ cup chopped fresh rosemary
  • 4 cloves garlic minced
  • ½ cup olive oil
  • Salt and pepper to taste

DIRECTIONS:

The pork should be marinated a minimum of six hours but 24 hours would be ideal if you have the time. Toss all ingredients together and keep cold. You should pull the pork out of refrigerator and allow to come up to room temperature for at least an hour before grilling.

POLENTA —

INGREDIENTS:

  • 1 cup polenta
  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup fresh grated aged white cheddar cheese
  • 3 T butter

DIRECTIONS:

  1. Bring the stock and milk to a boil.
  2. Whisk in polenta and continue to whisk until polenta sets – around 4-5 minutes. Then cook on low heat until soft.
  3. When finished cooking, add butter and cheese, taste and add salt if needed.
  4. You can keep covered and hold warm until you cook the pork.

CHARD —

INGREDIENTS:

  • 3 bunches Swiss chard – destemmed, cleaned and cut into 1 inch strips
  • 2 each cloves of garlic sliced thin
  • ½ lemon
  • Olive oil
  • Salt and pepper to taste

DIRECTIONS:

  1. Sweat garlic in oil on medium heat until soft, then add leaves of chard.
  2. Add 1 teaspoon of salt, and allow chard to wilt.
  3. When wilted, season with salt and pepper to your taste and add the juice from ½ of one lemon.
  4. If made ahead of time just heat up in pan on medium flame.

BLUEBERRY COMPOTE —

INGREDIENTS:

  • 1 pint blueberries
  • 2 T sugar
  • 1 T plus 1 t of cornstarch
  • ¼ cup port
  • 2 T red wine vinegar
  • 2 each shallots diced fine
  • 1 T of butter

DIRECTIONS:

  1. Coat berries in mixing bowl with sugar and cornstarch using a spoon. Make sure cornstarch and sugar are distributed evenly. Let sit for about 30 minutes.
  2. Sweat the shallots in butter using a small sauce pan. Do not allow any color on the shallots.
  3. Once the shallots are soft, add port and red wine vinegar and reduce by ½.
  4. Add the blueberry mixture and cook until everything starts to thicken slightly and berries begin to soften.
  5. If preparing the day ahead, allow to cool at room temperature and then refrigerate. To warm at a later time, heat gently in sauce pan or in oven to prevent scorching.

ASSEMBLY —

Pull pork from marinade and scrape off excess marinade with the hands to prevent garlic from burning on grill. Cook over medium-high charcoal until desired doneness is achieved. I generally pull mine at 145 degrees for a pink and juicy medium. Enjoy with a glass of Seghesio’s 2015 Cortina Zinfandel.

Why we love this pairing: this recipe joins together savory and sweet so well that we feel it highlights the best qualities in this bottle of wine – its subtle white pepper spice and classic dark cherry and raspberry notes make it truly a perfect barbecued pairing.

You can find Seghesio’s wine online, at their tasting room, or at a variety of wine shops and grocery stores near you.


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Wine Paired With Life: Fall Night-In

Fall Night In Image Dry Creek Valley

With October being a busy month for all – sometimes we think the best way to relax is in the comfort of your own home, turn on your new favorite tv show and enjoy the company of your longest friends. This removes the hassle and hustle of going out. While we’re 100% in support of ordering your favorite Chinese take-out for your friends to pair with a refreshing Dry Creek Valley Sauvignon Blanc, why not try something new! Here are a few quick, easy recipes to help you look like a pairing-pro and that are sure to delight even your pickiest of friends (looking at you, Karen!)

 

Rhone Whites & Cheesy Pumpkin Chickpea Croquettes

There’s no doubt that the Pumpkin is the ultimate icon for October, so let’s celebrate with this crunchy take on classic fall flavor. Pair these bites with a medium-bodied Rhone white wine, such as Marsanne-Roussane, Viognier or a blend and let the stone-fruit and nutty flavors complement the cheesy goodness of your croquettes.

We suggest these Dry Creek Valley Rhone Whites:

Trattore Farms & Winery – MR (60% Marsanne, 40% Roussanne), $35

Mounts Family Winery – Verah Blanc (52% Roussanne, 37% Grenache Blanc, 6% Picpoul Blanc & 5% Marsanne), $28

West Wines – Viognier, $23

Find the recipe for Cheesy Pumpkin Chickpea Croquettes by clicking here to go to Babble.com

 

Zinfandel & BBQ Turkey Meatballs

We know that turkey doesn’t take center stage until the end of November, but why does turkey only get Thanksgiving in the sun? This versatile and healthy meat works so well with the spices from your favorite BBQ sauce making it a perfect pairing for Dry Creek Valley’s signature red wine – Zinfandel! We won’t tell your friends how many of these you ate before they actually showed up…promise.

Try pairing any of these Dry Creek Valley Zinfandels:

Dry Creek Vineyard – Old Vine Zinfandel, $32

Chateau Diana – Zombie Zin, $9 or $28 for reserve

Seghesio Family Vineyards – Cortina Zinfandel, $40

Whip up a batch of these spicy turkey meatballs with this recipe from Sugar Dish Me.

 

Carignane & Sweet Potato Rounds with Goat Cheese

Carignane comes typically bursting with fall flavors of cranberries and baking spice. Making it one of our favorite wines to drink when the leaves turn. This wine is renowned for is food pairing capability so you are welcome to branch off and try your own special recipe. One incredible pairing we can’t get enough of is this savory sweet combination of sweet potatoes and goat cheese.

Stock up on these Dry Creek Valley Carignanes for Autumn:

Frick Winery – Carignane, $26

Peterson Winery – Carignane, Bradford Mountain Estate, $30

Amphora Vineyards – Carignane, Forchini Vineyards, $35

Check out Ciao Florentina for this tasty Sweet Potato Rounds recipe.


What are your favorite Dry Creek Valley pairings to share with friends? Share with us on our social channels for a chance to be featured on our page!

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Wine Country Recipe: Chevre and Prosciutto-Wrapped Grilled Asparagus

Wine Country Recipe: Chevre and Prosciutto-Wrapped Grilled Asparagus

 

As winegrowers, we have always been attuned to the seasons. Now, we are delighted to see that seasonal eating is not just a fad for farmers and the Chez Panisse-crowd, but a way of life embraced up and down the consumer food chain. Spring is the most exciting season of all — the time of year when green things start to emerge from their slumber and farmers’ markets break out in a rash of color.

Asparagus is one of those vegetables that, while now readily available year round, is indisputably at its best in springtime. While a challenge to pair with wine, we encourage you to try pairing asparagus with Dry Creek Valley sauvignon blanc. You’ll be surprised at how well the two work together. Below is a recipe from Quivira Vineyards and Winery that rounds out the earthiness of asparagus with creamy chevre and a salty, savory kick from prosciutto.

 

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Wine Country Recipe: Margherita Pizza With Nalle Winery Zinfandel

With spring nearly here and the days getting longer, it’s a wonderful time for outdoor food, especially here in Dry Creek Valley. Whether its a picnic, potluck, or just a casual dinner in your backyard, food that can be eaten outdoors alongside a glass of wine is going to be fitting for just about every occasion. This Napoletana-style Margherita pizza recipe from Chef Jon Seeger of Boskos Trattoria paired with a 2011 Nalle Winery Zinfandel is a crowd-pleaser that will have you feeling (and looking) like an artisanal pizza maker!

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Wine Country Recipe: Amphora Winery Zinfandel Braised Short Ribs

Few things are as comforting and appealing as tender, melt-in-your-mouth meat enveloped in a rich sauce, paired with a beautiful glass of wine. Come to think of it, this sounds like a special-occasion dish, and with Valentine’s Day just around the corner, it’s the perfect time to make Amphora Winery Zinfandel Braised Short Ribs. If the way to a person’s heart is through his or her stomach, this wine-country dish will do the trick! (more…)


Wine Country Recipe: Mill Creek Vineyards Pork Roast with Blackberry Reduction Sauce

With cold weather keeping the majority of the country bundled up, it’s all about comfort food that’s not just theraputic for the soul, but also a cinch to prepare. Whether it’s a casual weeknight dinner or a special occasion, this month’s Pork Roast with Blackberry Reduction Sauce recipe from the good folks at Mill Creek Vineyards is robust enough to accommodate any occasion. (more…)


Wine Country Recipe: Beef Bourguignon From Manzanita Creek Winery

Baby, it’s cold outside! Luckily, Manzanita Creek Winemaker Jack Salerno has the perfect, cold-weather comfort food- his Beef Bourguignon, made with an entire bottle of Manzanita Creek Zinfandel. Of course, the perfect pairing for this beef bourguignon is another bottle of Manzanita Creek Zinfandel from Dry Creek Valley! Stay warm and cozy with this winter, wine-country recipe that has the slow cooker do most of the work. (more…)


Holiday Wine Pairings and Recipes from Dry Creek Valley Wineries Pt 3

Chicken-mole

Between shopping for the kids, office parties and decorating the house, the holidays are a hectic time of year! Luckily the fine folks at our Dry Creek Valley wineries have wonderful holiday recipes that will make entertaining easy. Wow your guests with these delicious dishes and wine pairings from the wineries of Dry Creek Valley. (more…)