Wines, Recipes at CVS
Elk Cove 2008 Pinot Blanc from the Willamette Valley in Oregon paired with Halibut Kabobs
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Elk Cove 2008 Pinot Blanc Willamette Valley
The Willamette Valley has a suitable climate for this delicate grape variety—enough sunlight and warmth for ripening and cooler night temperatures to retain varietal character. To preserve the freshness, it is whole-cluster pressed, and then fermented at very cool temperatures in small stainless steel tanks, which accentuates aromatics and enhances the richness and viscosity. The fruit is hand-harvested from select hillside vineyards in the northern Willamette Valley.
There is a quiet kind of excitement in the Willamette Valley after harvest 2008. Phrases and clichés keep rolling on such as classic cool climate, vintage conditions that are only dreamt of, potential to show the best of what Oregon has to offer. Add to this, repeated references to perhaps one of Oregon’s best vintages, 1999 and understandably many in the valley are smiling. Oregon’s 2008 growing season started late, with bud break on average ten days to two weeks behind schedule and followed with a relatively cool growing season. Thoughts of the recent wet and cool harvest of 2007 had many aggressively thin vineyards to concentrate fruit and speed up ripening and ward off disease pressure. Yet as in 1999, a beautiful Oregon autumn saved the day! Fall was spectacular with sunny days and cold nights laying the foundation to produce extraordinary wines.
Elk Cove 2008 Pinot Blanc Willamette Valley Oregon
Completing the third leg of our trilogy, Pinot Blanc is true to our style of white wines; clean, crisp and focused on the fruit. While great ripeness is apparent in this wine, lean and racy also describes the 2008 Pinot Blanc. This fruit is blended of, not only, both Elk Cove Vineyards’ Estate and Mount Richmond vineyards but also one other select site in the Willamette Valley, Tukwilla near Dundee. We hope you enjoy this wine selection from Elk Cove Vineyards.
Tasting Room
Open 10 am – 5 pm daily(except Christmas Eve Day, Christmas Day, New Years Day, and Thanksgiving Day) 27751 NW Olson Road
Gaston, OR 97119 Phone: (503) 985-7760
Toll-free: (877) ELK-COVE (877-355-2683)
Fax: (503) 985-3525
Wine Reviews
Wine Press Northwest, January 2010
Excellent!
Wine Enthusiast, December 2009
88 “Elk Cove’s Pinot Blanc is brings nicely defined flavors of melon, cucumber, lemon verbena and a bit of green pineapple. The balance is just right, and the flavors perfect for a wide range of seafood.” – P. G.
Northwest Palate, October 2009
Highly Recommended!
Oregon Wine Press, September 2009
“Tending toward the clean, lean side, flavors of zesty green apple and zingy licorice marry with flinty mineral to create a tart and tangy yet satisfying sipper that can go it solo or partner nicely with oysters on the halfshell.”
Halibut Kabobs Recipe
Serves 4
Ingredients:
1 pound halibut steak (about 1 inch thick)
1/4 cup fresh lemon juice (1 to 2 medium lemons)
1/4 cup olive oil
3 shallots, thinly sliced
1 teaspoon salt-free Italian herb seasoning
1/2 teaspoon dried thyme, crumbled
Vegetable oil spray
1/2 large red onion, cut lengthwise into thirds
1 lemon, cut into wedges
Directions:
Preheat broiler.
Rinse fish and pat dry with paper towels. Remove skin. Cut fish into 16 cubes and set aside.
In a large bowl, mix lemon juice, oil, shallots, herb seasoning, and thyme. Add fish and stir to coat. Cover and marinate in refrigerator at least 5 minutes, but no more than 1 hour.
Meanwhile, spray broiler pan with vegetable oil spray.
Peel onion apart into single layers. Thread each skewer, alternating onion and fish, using 4 pieces of fish and 5 pieces of onion. Place kebabs on broiler pan. Broil kebabs 4 inches from heat for 2 to 2 1/2 minutes on each side, or until fish is no longer translucent. Garnish with lemon wedges.
Calories: 111
Protein: 22 g
Carbohydrates: 2 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 0 g
Cholesterol: 60 mg
Sodium: 93 mg
WineGuyMike
This is a great refreshing wine sure to please paired with a terrific Halibut Kabob recipe that’s not only easy, it’s healthy. This is a wonderful Sunday dinner dish with a beautiful Pinot Blanc that won’t break the bank. Enjoy, from my table to yours.
WineGuyMike
Tags: Dundee Oregon, Elk Cove Pinot Blanc, Elk Cove Willamette Valley, Elk Cove Willamette Valley Oregon, Fish Recipes, Gaston Oregon, Halibut, Halibut Kabobs, Halibut Recipes, McMinnville Oregon, Newberg Oregon, Oregon, Oregon White Wine, Oregon wine, Oregon Wine Country, Oregon Wines, Pinot Blanc, Seafood Recipes, White Wine and Halibut, Willamette Valley, Willamette Valley Oregon, Willamette Valley Wine Region, Wine and Food, Wine and Food pairing, Wine and Seafood, WineGuyMike
Altos Las Hormigas Malbec 2008 paired with Pepper-Coated Steak
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Recipe: Pepper-Coated Steak
Serves 4 – In France, where it’s called Boeuf au Poivre, this steak is typically served with skillet-fried potatoes.
Serves 4 – In France, where it’s called boeuf au poivre, this steak is typically served with skillet-fried potatoes.
Ingredients:
4 small beef tenderloin steaks (about 1 pound), all visible fat removed
2 teaspoons coarsely cracked black pepper
Vegetable oil spray
¼ cup brandy or unsweetened apple juice
5-ounce can fat-free evaporated milk
Directions:
Sprinkle both sides of meat wit pepper, pressing it into meat’s surface.
Spray a large skillet with vegetable oil spray. Heat over medium-high heat. Cook meat for 5 minutes. Turn and cook for 3 to 5 minutes, or until desired doneness. Rove meat from skillet; cover with aluminum foil to keep warm. Remove pan from heat and let cool for 1 minute.
Reduce heat to low. Gradually pour brandy into skillet. Cook for 1 minute, stirring to scrape up browned bits.
Stir in milk. Bring to a boil over high heat. Reduce heat and simmer for 2 to 3 minutes, or until thickened, stirring frequently. Pour over steaks.
Cook’s Tip on Peppercorns:
If you don’t already have a pepper mill, you can buy pepper already coarsely ground or use a mortar and pestle to crack whole peppercorns.
Calories 220
Protein 21 g
Carbohydrates 5 g
Cholesterol 58 mg
Total Fat 9 g
Saturated 4 g
Polyunsaturated 0 g
Monounsaturated 5 g
Fiber 0 g
Sodium 83 mg
Altos Las Hormigas Malbec 2008 from Mendoza, Argentina
THE ESTATE
Founded in 1995, owned by eclectic group of Italian wine professionals. Focused on production of Malbec and Bonarda.
VINEYARDS
100 % Malbec grapes harvested in March and early April. 25% from Medrano vineyards, 60% from grapes from the Consulta, Vista Flores and Eugenio Bustos, in Valle de Uco area. The remaining grapes
from Perdriel and Vistalba, districts in Luján de Cuyo.
VINTAGE
Severely cold winter, cool and dry spring. Sustained (for Mendoza standards) rains in February. A dry and sunny March with good humidity in the underground soil layers, gave malbecs an extraordinary fruit character, and beautiful bright colors, the long hanging time helped the tannins to develop a fine grain structure.
WINEMAKING
Grapes from different vineyards are vinified separately before the final blend. The destemmed and softly pressed grapes are vinified in stainless steel vats. During the 15 day fermentation-maceration process the must is pumped over and punched down for optimal extraction. Free run juice only. It is sold after three months of bottle age. Aging vessel: French and American oak insertstaves into 30.000 lt stainless tank during 3 months, only 2 year of use for insertstaves.
TASTING NOTES
Deep purple red color, with bright hues. Nose of crushed cherries, raspberries, and dried violet petals, hints of nutmeg. Powerful mouth feel, ample and structured, sustained, long finish.
VINTAGE INFORMATION
Vintage: 2008
Variety: 100% Malbec
Region: Mendoza – Argentina
Winemakers: Alberto Antonini – Attilio Pagli
Bottle Capacity: 750 Ml
Alcohol: 14.0 %
Total Acidity: 5.08 g/l
PH: 3.8
Residual Sugar: 2.37 g/l
This is a delicious recipe that is easy to prepare. Enjoy it with this really good bottle of wine that is very reasonably priced. This Malbec from Argentina is crafted by two very skilled Italian winemakers, and it’s done right. It will pair well with this spicy and flavorful steak dish. From my table to yours.
WineGuyMike
Tags: Altos Las Hormigas Malbec 2008 paired with Pepper-Coated SteakAltos Las Hormigas Malbec 2008 paired with Pepper-Coated SteakAltos Las Hormigas Malbec 2008 paired with Pepper-Coated SteakAltos Las Horm, Argentina, Boeuf au Poivre, Malbec, Malbec wine, Pepper Coated Steak, Recipe, Red Wine, spicy and flavorful steak dish, Wine and Food, Wine and Food pairing, Wine Region Mendoza, WineGuyMike, winemaker Alberto Antonini, winemaker Attilio Pagli
Estancia Merlot 2006 from the Central Coast of California paired with Asian Primavera Stir-Fry
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Removing the skin of the chicken is a great way to lower the fat without compromising on flavor.
Start to Finish: 35 minutes
Ingredients:
1 ounce dried shitake mushrooms
1 T cornstarch
6 ounces dried fettuccine or whole wheat fettuccine
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
2 T dry sherry
2 T light soy sauce
1 T grated fresh ginger
2 cloves garlic, minced
Nonstick cooking spray
1 C sugar snap peas, strings and tips removed
8 ounces tiny whole carrots with tops (about 12), trimmed
4 green onions, bias-sliced into 1-inch pieces
Green onion strips (optional)
Directions:
1. In a small bowl combine dried mushrooms and 2 C warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
2. Meanwhile, cook pasta according to package directions. Drain; keep warm.
3. In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
4. Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minutes more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
5. Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion stripes.
Wine pairing:
Estancia Merlot 2006 from the Central Coast of California
Wine Tasting Notes:
Ruby red. Vanilla bean, black cherry, baking spices and currant. A soft, lusciously round mouthfeel with a long finish and overtones of sweet oak and chocolate.
Winemaker’s Note:
In their quest to make a great Merlot they have included premier fruit from two regions. They chose cool climate Monterey grapes for the exceptional texture they provide and Paso Robles for the rich California red berry characters the region imparts in the finished wine. By blending fruit from the two appellations, they were able to craft a vibrant, delicious Merlot.
The 2006 vintage in Monterey and Paso Robles experienced calm weather conditions and produced superior quality fruit. The early part of the season was particularly wet with almost record precipitation. However, the summer months were nothing but ideal for the grapes with moderate, even temperatures and only one short spike in heat. The result of this near-perfect season is a bright and aromatic Merlot with ripe, structured flavors.
This is a great bottle of Merlot for the price, very enjoyable. It will complement this Asian stir-fry dish very well. A great meal and a great bottle of wine that won’t break the budget. From my table to yours.
WineGuyMike
Oscar night Sparkling Wine and Linguine with White Clam Sauce, an Oscar winning dinner.
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Argyle Brut 2006 from the Willamette Valley, Oregon
Winemaker Notes:
An Indian Summer followed by late harvest lent exciting structure to the Chardonnay and Pinot Noir used to make this 2006 Argyle Brut. The color is that of pale yellow diamond, pre-harvest wheat field or plumeria alba. The aromas are honeysuckle, Mutsu apple skins, casaba and soft vanilla, followed by hints of allspice and red currant thanks to the Pinot Noir component. This 2006 Brut is highly effervescent in the mouth and brings a classic, stony minerality complimented by lemon zest, currant and a late, savory yeast that coats the palate for a long, pleasing finish.
Production Notes:
The 2006 vintage was a very comfortable vintage with very little drama. Spring brought plenty of sunshine and heat. This is quite a contrast to 2004 and 2005 poor fruit set vintages. 2006 had the third highest heat units since 1983. Interestingly, 3 of the top 5 highest heat summations of the last 23 growing seasons occurred in this new millennium. Has our transition into the ‘New Millennium’ led to warmer summers? September brought us a bit of a scare with a week of precipitation accumulation of about 0.6 inches and cool temperatures, but the rain backed off and we saw temperatures in the mid 80’s F, with avery desiccating east wind. A most glorious “Indian Summer” ensued throughout the Northwest USA. Wineries and vineyards were able to spread their operation into a smooth steady pace without the usual threat of inclement weather.
Wine Stats:
Varietals: 58% Oregon Chardonnay, 42% Oregon Pinot Noir
Vineyard: Knudsen, Lone Star
AVA: Willamette Valley
Alcohol: 13.5%
Brix: 20.0
Residual Sugar: 1.2%
Tiraged: May 2007, Disgorged on Demand
Cases produced: 6,200
Release date: August 2009
Winemaker: Rollin Soles
Recipe; Linguine with White Clam Sauce
Serves 4
Ingredients:
8-ounce bottle clam juice
½ cup dry white wine (regular or nonalcoholic)
8 ounces dried linguine
1 teaspoon olive oil
½ cup finely chopped onion
4 medium cloves garlic, minced, or 2 teaspoons bottled minced garlic
2 tablespoons all-purpose flour
2 6.5-ounce cans minced clams, rinsed and drained
2 tablespoons finely snipped fresh parsley
2 tablespoons grated Parmesan cheese
Directions:
In a small saucepan, combine clam juice and wine. Bring to a boil over high heat; boil, uncovered, until mixture is reduced to 1 ¼ cups, about 5 minutes. Set aside.
Cook linguine using package directions, omitting salt and oil. Drain.
Meanwhile, heat a small nonstick skillet over medium-high heat. Add olive oil, swirling to coat bottom. Saute onion until translucent, 2 to 3 minutes, then add garlic and sauté for 2 minutes.
Stir in flour and cook for 1 minute.
Add hot clam juice mixture and stir until thickened, 2 to 3 minutes.
Stir in clams and parsley. Cook for 2 minutes, or until clams are thoroughly heated, stirring constantly.
To serve, spoon sauce over pasta and sprinkle with Parmesan.
Calories 429
Protein 34 g
Carbohydrates 55 g
Cholesterol 64 mg
Total Fat 5 g
Saturated 1 g
Polyunsaturated 1 g
Monounsaturated 2 g
Fiber 5 g
Sodium 247 mg
What an appropriate dinner and Sparkling wine pairing to share with friends before watching the Oscar Awards tonight. Give this a try it is sure to be a crowd pleaser. The Argyle Brut is a great sparkling wine selection that offers great value. Rollin Soles is a great winemaker, I know you will love this selection. Linguine with White Clam Sauce, come on how can you go wrong here, it’s fantastic and healthy. Have fun watching the Oscar’s tonight, and enjoy this dinner and wine pairing I’m sharing with you. From my table to yours.
WineGuyMike
Tags: Argyle Brut, AVA Willamette Valley, Champagne, Chardonnay, Linguine, Linguine with White Clam Sauce, Lone Star, Oregon Chardonnay, Oregon Pinot Noir, Oregon Sparkling Wine, Oregon White Wine, Oregon wine, Oscar Awards, Oscar night Sparkling Wine and Linguine with White Clam Sauce, Pinot Noir, Sparkling Wine, Vineyard Knudsen, White Wine, Willamette Valley, Wine and Food, Wine and Food pairing, WineGuyMike
Layer Cake Shiraz from South Australia paired with Italian Beef Kebabs
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Serves 8 – Get your guests in on the fun by letting them thread their own skewers.
Ingredients:
MARINADE
1 medium onion, finely chopped (about ½ cup)
¾ cup dry red wine (regular or nonalcoholic)
2 tablespoons fat-free or low-fat Italian salad dressing
¼ cup very low sodium or low-sodium Worcestershire sauce
2 tablespoons light soy sauce
1 teaspoon dried thyme, crumbled
1 teaspoon dried rosemary, crushed
1 teaspoon acceptable vegetable oil
½ teaspoon pepper
1 ½ pounds sirloin tip, all visible fat removed, cut into 16 cubes
1 quart water
8 red potatoes (about 2-inch diameter), cut in half
8 coiling onions (about 1-inch diameter), outer skin removed
16 medium fresh mushrooms
16 large cherry tomatoes
1 large green bell pepper, cut into 16 squares
2 tablespoons fat-free or low-fat Italian salad dressing
Directions:
Pour marinade ingredients into an airtight plastic bag. Add beef and turn to coat. Refrigerate for about 8 hours. Drain and discard marinade.
Soak 8 wooden skewers in cold water for at least 10 minutes before using.
In a medium saucepan, bring water to a boil over high heat. Parboil potatoes for 3 minutes.
Add onions and cook for 1 ½ minutes. Rinse vegetables under cold water. Cut onions in half.
Preheat grill on medium-high or preheat broiler.
On each skewer, thread in order meat cube, potato half, onion, mushroom, cherry tomato, meat cube, potato half, bell pepper square, mushroom, and cherry tomato.
Grill or broil 3 to 4 inches from heat for 12 to 15 minutes. Turn and baste often.
Calories 245
Protein 18 g
Carbohydrates 35 g
Cholesterol 41 mg
Total Fat 4 g
Saturated 2 g
Polyunsaturated 0 g
Monounsaturated 2 g
Fiber 4 g
Sodium 226 mg
Wine Pairing: Layer Cake Shiraz
Layer Cake Shiraz 2008 from the McLaren Vale in South Australia
Vineyard Notes: Layer Cake Shiraz is produced in South Australia which is arguably one of the top shiraz-growing regions of the world. Within SA, the McLaren Vale is the most diverse and historic sub-region with vines dating back to the 1830’s. The microclimates within McLaren Vale are what give Layer Cake Shiraz its complexity. For our Shiraz, we pull from vineyards all over McLaren Vale; from the full-clustered, sandy soiled blocks on the sea coast of Gulf St. Vincent, to the Terra Rosa based, tiny-berried wind- blown hills across the Vale. The vineyards are all within a few miles of each other, yet give us a broad array of flavors to blend into a complete wine. Each year we pull a small amount of fruit from tiny vineyards in Padthaway and Wrattanbully for added layers; combined they represent less than 10% of the blend.
Climate: McLaren Vale, like all the great red wine regions of the world, is bordered on one side by water and the other by a mountain range; Gulf St. Vincent and the Adelaide hills in this case. Counter intuitively, The Vale is warmer by the sea as the warm air gets trapped in pockets of the undulating hills; these blocks have deeper soils and produce larger, fuller clusters with big mouth filling fruit. The hillsides on the far side of The Vale have shallower soils and get blasted by high winds. The vines react by producing tiny-berries with thick skins, therefore wines with big structure. Overall, the temperature is moderate, with cool nights and warm days.
Winemaker Notes: An eye for detail and relentless perfectionism coupled with an insatiable desire to produce the finest wine is winemaker Jayson Woodbridge’s gift. Non-interventionist
winemaking practices are used:
- Gentle treatment of the fruit
- Use of French yeast strains combined with local wild yeasts
- No added acid
- No American Oak
- 50% new French Oak
Tasting Notes: Dark, dense and creamy, complex aromas of black plum, Bing cherry, blackberry and pepper merge with licorice, tobacco, mocha and dark chocolate. This is one inky
Shiraz; an explosion of dark, super ripe, wild blackberry, with a touch of cigar box finishing with a mélange of exotic spices. A pure fruit bomb…complete from attack through a long, lingering finish. Chefs will save this cake for themselves…
Wine Facts:
- 100% Pure Shiraz
- Alcohol 14.9%
- Bottled January 2009
Big, juicy, mouth filling Shiraz from Layer Cake. Excellent wine with exceptional value paired with a heart healthy recipe that is delicious. Try the Italian Beef Kebabs with this wine, it is sure to please. From my table to yours.
WineGuyMike
Tags: Adelaide hills, Australia, Beef, French Oak, Gulf St. Vincent, Heart Healthy, Italian Beef Kebabs, Italian Beef Kebabs paired with Layer Cake Shiraz, Layer Cake Shiraz, McLaren Vale, Padthaway, Red Wine, Red Wine and Beef, Red Wine of Australia, red wine regions, Shiraz, South Australia, vineyards, Wine and Beef Recipe, WineGuyMike, Wrattanbully
Mas Belle Eaux Le Coteaux Coteaux du Languedoc paired with Jalapeno Hens
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The Wine; Mas Belle Eaux Le Coteaux, Coteaux du Languedoc
Mas Belle Eaux Le Coteaux Coteaux du Languedoc
Tasting notes:
This refined, elegant red from the south of France has an enticing aroma of pepper and sage, with flavors of raspberry, kirsch, red cherry and hints of garrigue. The pure, minerally finish ends on a meaty note. Syrah, Grenache and Mourvèdre.
Terroir: well drained slopes made up of Villafranchian gravel.
Appellation: Languedoc Blend: Syrah, Grenache, Mourvèdre
Vinifi cation: fermentation in temperature controlled concrete and stainless steel vats. Long maceration for 30 to 40 days.
Ageing: 15 months in French oak barrels, 1 to 3 years old Winemaker’s comments: a dark, intense colour. On the palate, the wine is round, supple and full-bodied. The aromas of black fruit and spices will be a sheer lasting delight for the taste buds. It is best laid down for 2 to 10 years. It will go very well with wild fowl (duck, woodcock, pheasant, etc.), spicy dishes and cheese. My favourite: it was absolutely delicious with a fi llet of duck and pan-fried cèpes.
Recipe Pairing: Jalapeno Hens
Serves: 4; ½ hen per serving – You can ask you butcher to split the hens for you before you take them home. If you do it yourself, use kitchen shears or a sharp knife and cut through the breastbone, just off center. Then cut through the center of the backbone.
Ingredients:
2 1- to 1 ½-pound Cornish game hens, split lengthwise and skinned.
½ cup jalapeno jelly.
1 orange, cut into slices (optional)
Directions:
Preheat oven to 375 degrees F.
Rinse hens and pat dry.
In a small saucepan, heat jelly over low heat until warm.
Place hen halves, cut side down, in a single layer in a shallow roasting pan.
Spoon about half of the warm jelly over the hens.
Roast, uncovered, for 30 minutes.
Baste with jelly and cover loosely with foil to prevent over browning.
Continue roasting 15 minutes or until hens are tender and no longer pink.
To serve, spoon remaining warm jelly over roasted hens and, if desired, garnish with orange slices.
Calories 282
Protein 37 g
Carbohydrate 14 g
Cholesterol 104 mg
Sodium 99 mg
Total Fat 8 g
Saturated 2 g
Polyunsaturated 2 g
Monounsaturated 2 g
This is a very nice wine, paired with this recipe you will be sure to impress with this fantastic match. From my table to yours.
WineGuyMike
Tags: Appellation Languedoc Blend, Cornish game hens, Coteaux du Languedoc, France, French Red Wine, French Wine, Grenache, Jalapeno Hens, jalapeno jelly, Languedoc, Languedoc Blend, Mas Belle Eaux Le Coteaux, Mas Belle Eaux Le Coteaux Coteaux du Languedoc, Mourvèdre, roasted hens, Syrah, Wine and Cornish Game Hens, WineGuyMike
Eaglepoint Ranch Winery 2006 Petite Sirah paired with Moroccan Beef and Barley
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Eaglepoint Ranch Winery is a partnership between sparkling-wine pioneer and chocolate-maker John Scharffenberger, and viticulturist Casey Hartlip. Using grapes grown exclusively from the Scharffenberger family’s Eaglepoint Ranch, they have combined their efforts to produce some of California’s finest red wines.
Eaglepoint Ranch Winery 2006 Petite Sirah from Mendocino County, California
Possibly the most consistently high scoring wine we make is our Petite Sirah. These vines just keep pumping out great fruit and we try not to mess with success! The July 2009 issue of Wine Enthusiast just gave our ’06 Petite a 92 point score. Here’s the entire review: 92 points. Fans of ‘Pet’ will exult at this wildly exuberant wine. Grown in a dramatic mountain vineyard high above the Central Mendocino plain, its bone dry and gigantic in tannins, with massive flavors of black currants, red meat, charred meat bone and pepper. Will age for at least a decade.
Moroccan Beef and Barley recipe:
Serves 4; 2 cups per serving – You can fix and forget this well-seasoned, one-dish meal whether you simmer it on the stove or cook it all day in an electric crockery cooker.
Ingredients:
Vegetable oil spray
12 ounces lean boneless beef round steak, all visible fat removed
2 14 ½-ounce cans diced tomatoes
1 ½ cups water
1 small onion, sliced and separated into rings
½ cup pearl barley
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon bottled minced garlic
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground cinnamon
¼ teaspoon salt
10-ounce package frozen no-salt-added mixed vegetables
Directions:
Spray a Dutch oven with vegetable oil. Set aside.
Cut meat into bite-size pieces.
Place Dutch oven over medium-high heat.
Add meat to hot Dutch oven and brown about 5 minutes, stirring frequently. Drain fat.
Stir in remaining ingredients except frozen vegetables.
Bring to a boil over high heat.
Reduce heat, cover, and simmer 1 hour.
Stir in frozen vegetables.
Cover and simmer 30 minutes more or until meat, barley and vegetables are tender and liquid is absorbed.
Stir before serving.
Crockery Cooker Method:
Cut meat into bite-size pieces. (Do not brown). Place meat and all remaining ingredients except frozen vegetables in a 3 ½ or 4 quart electric crockery cooker. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours or until meat is fully cooked and tender. Stir in frozen vegetables and cook 30 minutes more or until vegetables are tender.
Calories 289
Protein 25 g
Carbohydrate 41 g
Cholesterol 47 mg
Sodium 223 mg
Total Fat 4 g
Saturated 1 g
Polyunsaturated 1 g
Monounsaturated 1 g
Enjoy this wonderful wine with this great slightly spicy beef dish that is easy to prepare. The nuances of this Eaglepoint 2006 Petite Sirah will match up perfectly with the beef and spice in this great recipe. From my table to yours.
WineGuyMike
Tags: California Red Wine, California Wine, California's finest red wines, Central Mendocino plain, chocolate-maker John Scharffenberger, Eaglepoint Ranch Winery, Eaglepoint Ranch Winery 2006 Petite Sirah paired with Moroccan Beef and Barley, Mendocino County, Mendocino County California, Moroccan Beef and Barley, Petite Sirah, Red Wine, Red wine and food recipe, Scharffenberger family's Eaglepoint Ranch, sparkling-wine pioneer John Scharffenberger, viticulturist Casey Hartlip, Wine Enthusiast, WineGuyMike
Kenwood Zinfandel Sonoma paired with Fajita-Style Steak
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Wine Profile;
Blackberry, Spice, & Vanilla
100% Sonoma County
92% Zinfandel, 8% Petite Sirah
| Vintage: | 2006 |
| Varietal: | Zinfandel |
| Appellation: | Sonoma County |
| Harvest Date: | 2006 |
| Acid: | 6.3g/L |
| PH: | 3.8 |
| Aging: | 18 months in French and American oak barrels |
| Bottling Date: | June 2008 |
| Alcohol %: | 14.5
 Kendwood Zinfandel Sonoma
Sonoma County Zinfandel has rich zinfandel-characters of aromas like blackberries, spices and notes of vanilla from aging in French and American oak. Broad velvety tannins give it excellent body and a long finish. Fajita-Style Steak You serve up lots of flavor because the meat is marinated in lime, garlic, and cinnamon, then glazed with a sauce of sweet peppers, honey, mustard, and more garlic. Prep: 15 minutes Ingredients: 4 boneless beef top sirloin steaks (2 lbs) Directions: 1. Sprinkle meat with salt and pepper. Place in a plastic gag set in a shallow dish. For marinade, in a small bowl stir together lime juice, oil, the 2 cloves garlic, and cinnamon. Pour over meat; close bag. Marinate in refrigerator up to 6 hours. Indulge in a great casual dinner complemented by this nice Sonoma Zinfandel from Kenwood. Expect big flavor from the recipe and wine, I recommend opening this bottle of wine a couple of hours before drinking. The Zinfandel will open up and be a delightful accompaniment to this wonderful meal. Enjoy, from my table to yours. WineGuyMike |
Tags: California, California Wine, Fajita Style Steak, full bodied wine, Kenwood Vineyards, Kenwood Vineyards Sonoma, Kenwood Zinfandel Sonoma, Marinated Steak recipe, Petite Sirah, Red Wine, Red Wine and Steak Recipe, Red Zinfandel, Sonoma, Sonoma County, Wine and Food pairing, Wine and Steak Recipe, Zinfandel
Ryan Patrick 2006 Rock Island Red Wine paired with Barbecued Chicken Potpie
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Serves: 8 people, a homey, dig-in food that makes a great family dinner.
Ingredients:
1 teaspoon butter
Cooking spray
2 cups chopped onion
½ cup chopped green bell pepper
1/3 cup diced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained
1 garlic clove, minced
1½ teaspoons cumin seeds
1 teaspoon ground coriander
¼ cup cider vinegar
4 cups shredded cooked chicken breast (about 1½ pounds)
1 1/3 cups fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 (11.5-ounce) can refrigerated corn bread twists
Directions:
1. Preheat oven to 375 degrees.
2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add onion, pepper, poblano chile, and garlic; sauté 5 minutes or until tender. Stir in cumin and coriander; cook 2 minutes. Stir in vinegar, scraping pan to loosen browned bits.
3. Add chicken and next 4 ingredients (chicken through chili sauce); cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Unroll corn bread dough, separating into strips. Place dough strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving. Yield: 8 servings.
Calories 394 (27% from fat); Fat 12g (sat 3.7g, mono 2g, poly 1g); Protein 33.1g; Carb 40g; Fiber 1.7g; Chol 78mg; Iron 3.5mg; Sodium 972mg; Calc 49mg
WineGuyMike’s wine pairing:
2006 Ryan Patrick Rock Island Red Blend from the Columbia River Valley in Washington
2006 Rock Island Red
Rock Island Red is the wine that keeps the customers coming back. This well-balanced red table wine contains Merlot, Cabernet Sauvignon and Cabernet Franc. Alluring black cherry, currant and allspice aromas are followed by a clean burst of berry and cherry flavors that pair well with food. Fruit dominates, but there is a note of vanilla bean and coffee coming through the smooth and pleasant finish.
Winemaker’s Notes
| Primary Fermentation | Stainless steel tanks with mixing 2X daily |
| Secondary Fermentation | Malolactic fermentation in barrel |
| Alcohol Content | 14.1% |
This is a very nice table wine that you will enjoy with this great Chicken Potpie recipe. Nice for a cold winters day. I recommend visiting the Ryan Patrick Tasting Room in magnificent Leavenworth, Washington. Leavenworth is a beautiful Bavarian village that is frequently recognized in Sunset Magazine. From my table to yours.
WineGuyMike
Tags: 2006 Rock Island Red, 2006 Ryan Patrick Rock Island Red, Bavarian Village, Cabernet Franc, Cabernet Sauvignon, Columbia River Valley, Leavenworth Washington, Merlot, Red Blend, Red Wine, Red Wine Blend, Red wine paired with Barbecued Chicken Potpie, Ryan Patrick Vineyards, Ryan Patrick Wine
2007 Santa Rita Carmenere Reserva paired with Easy Oven Beef Stew
1 Comment
 2007 Santa Rita Reserva from the Rapel Valley in Chile |
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| Winemaker : Andrés Ilabaca | |||||
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Santa Rita was founded in 1880, by a distinguished entrepreneur of those times, Mr. Domingo Fernández Concha in the area of Alto Jahuel where the main installations of the winery are currently located. From the very beginning, he introduced fine French varieties, winemakers and the most advanced winemaking techniques. From the end of the XIX century until the mid 70´s, Santa Rita developed under the ownership of Mr. Vicente García – Huidobro, father of the famous Chilean poet Vicente Huidobro Fernández. In 1980, the Grupo Claro acquired the Santa Rita property, giving a strong impulse to the enterprise in all of its scope, introducing great technological improvements and wine elaboration techniques unknown in Chile at that time. At the end of the 80´s a great expansion period for Santa Rita starts, sustained by the great momentum experienced by its exports and the excellent reputation acquired by its products, which obtained important awards and worldwide recognition. Easy Oven Beef Stew Recipe: Serves: 6 as a main dish; 1 cup per serving – What makes this so easy? Simply toss all the ingredients together in a Dutch oven, place it in the oven, and forget about it for two hours, or cook it all day in your electric crockery cooker. Ingredients: ¼ cup all-purpose flour Directions: Preheat oven to 350 degrees F. Crockery Cooker Method: Calories 248 This is a great recipe that’s easy, a wonderful comfort dish for the winter. The Santa Rita Camenere Reserva wine pairing rocks. This wine has great value, made well and comes in at the $10.00 range. You just can’t beat this meal and wine, from my table to your’s. WineGuyMike
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