Recipes

Cucumber and Pickled Ginger Tea Sandwiches with Lime Butter

June 1, 2012

An easy summer recipe that pairs perfectly with Niner Wine Estates 2011 Sangiovese Rosato!

Ingredients:

• Bread (good quality white bread), crusts removed
• Cucumbers, peeled and thinly sliced about 1/8 of an inch
• 2 limes, zested
• Pickled ginger
• 1/4 pound unsalted butter, softened 

Preparation:

In a food processor, combine the butter and lime zest, then add a few drops of lime juice to taste. Add a few pinches of good sea salt. Spread the lime butter on bread evenly. Lay cucumber slices on top of butter and follow with a layer of the pickled ginger.  Top with another slice of buttered bread. Cut into desired shapes. Enjoy!

Recipe courtesy of Chef Nanette Smalley

Syrah Sangria

May 19, 2012

Made famous at the 30th Anniversary Paso Robles Wine Festival, try this Syrah Sangria at home! Serve it chilled with fresh fruit, and your guests are sure to enjoy this refreshing beverage all summer long!

• 1 btl Niner Wine Estates 2007 Syrah
• 1/2 lemon, cut into wedges
• 1/2 orange, cut into wedges
• 1 cup watermelon, cut into bite size pieces
• 1 pear, cut into bite size pieces
• 2 cups gingerale
• 2 Tbsp sugar

Hot Mulled Wine

December 20, 2011

Mulled wine and the holidays… a perfect pairing! We partnered with local Ohana Spice Company to create the perfect spice combination to compliment our smooth and supple A-Block Syrah.

• 1 package Ohana Mulling Spices
• 1 bottle Niner Wine Estates Block A Syrah
• 2 cups water
• 1/3 cup brown sugar
• 1 navel orange, sliced

Mix ingredients in a stock or crock pot and simmer on low for 1 hour. Do not boil. The longer the wine and spices steep, the deeper the flavor will be. Cheers and happy holidays!

Sauvignon Blanc Spiced Cider

December 12, 2011

Celebrate the holiday season with this warming and comforting take on an old classic. The citrusy and slightly herbaceous aromas of the Sauvignon Blanc will bring out perfume like nuances in the spiced cider while the lower alcohol of the wine, verses a spirit in the cider, will intensify the spice and fruit of the drink without being the predominate character. We suggest pairing the Sauvignon Blanc Spiced Cider with toasted almonds, pate, sharp cheses like Maytag Blue or a traditional stilton, and of course freshly baked gingerbread cookies.

• 1 gallon apple cider (filtered or unfiltered)
• 1 bottle (750ml.) Niner Wine Estates 2009 Bootjack Ranch Sauvignon Blanc
• 2 cups orange juice
• Sliced oranges (for garnish)
• 1 cup lemon juice  (a small can of lemonade concentrate can be substituted)
• 1/3 cup of light brown sugar
• 1 tbsp ground cinnamon
• 1 tsp ground allspice
• 1 cinnamon stick per serving cup (for garnish)
• 1 tsp ground cloves
• 1 tsp ground nutmeg

Mix ingredients and slowly bring to boil in large saucepan or pot. Boil for 1 minute. Serve hot with sliced oranges and a cinnamon stick in each mug. Serves 15.

Tarte Noire with Hazelnut Brittle

December 12, 2011

A perfect pairing with our 2007 Petite Sirah!

• 1 1/4 cups all purpose flour
• 1/4 cup unsweeteened cocoa powder
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 9 tablespoons cold unsalted butter
• cut into 1/4” pieces
• 1 egg yolk

Pulse dry ingredients in food processor to combine. Scatter butter over the top and pulse until it resembles oatmeal flakes and there are some pieces the size of peas. Stir the yolk to break it up, add a little at a time, pulsing after each addition. After egg is incorporated, pulse in 10 second bursts until the dough – which will look granular soon after egg is added – forms clumps. Just before this stage is reached, the sound of the machine working will change, so heads up! Turn dough onto work surface and lightly and sparingly knead just to incorporate any dry ingredients that may have escaped mixing.

Butter tart pan, and press dough into bottom and up the sides, reserving some dough to fix holes after it’s baked. Press just enough so that the pieces cling to one another, but not so hard the crust loses its crumbly texture. Freeze crust for at least 30 minutes. Line crust with buttered foil and bake at 375° for 25 minutes until firm (no need to weigh down crust since it was frozen). Remove from oven and patch any holes with raw dough as soon as you remove foil. Return to oven for another 2 minutes.

For the Ganache Filling:

• 8 oz bittersweet chocolate
• 1 cup + 2 tablespoons heavy cream
• 4 tablespoons butter, cut into pieces, at room temp

Put chopped chocolate in heatproof bowl and have whisk at hand. Bring cream to a simmer and pour half over the chocolate and let sit 30 seconds. Working with whisk, stir chocolate and cream together in small circles. Pour in remainder of the cream and blend into the chocolate. When smooth and shiny, stir in butter piece by piece. Stir just until butter is incorporated. Pour into pre-baked crust and gently turn pan from side to side to level the ganache. Refrigerate for at least 30 minutes to set the ganache. Remove from fridge and allow to come to room temp before serving.

For the Hazelnut Brittle:

• 1 cup sugar
• 1/3 cup water
• 1/8 teaspoon cream of tartar
• 1/2 cup finely ground toasted hazelnuts

Preheat the oven to 350°. Line a cookie sheet with a silicone mat. Set aside.

In a small saucepan over moderate heat, combine the sugar, water, and the cream of tartar. Cook, gently swirling pan occasionally, until the sugar dissolves, then raise the heat to medium-high and boil without stirring until syrup turns golden caramel in color. Pour the caramel onto the prepared baking pan and let cool completely.

Brake the caramel into pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts. Using your lined baking sheet, spread the caramel mixture very thinly inside a round cookie cutter.

Gently lift the cookie cutter and repeat until you have 8-10 circles. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes. Remove from the oven. Can be stored in a cool, dry place for up to 2 weeks.

Fromage Blanc Cheesecake with Caramel Apple Sauce

December 11, 2011

By far, one of the tastiest cheesecakes our team has ever enjoyed! Thank you to the ladies of Just Baked SLO for providing this delectable recipe, which we suggest serving with a glass of our Sauvignon Blanc or our festive Sauvignon Blanc-based Apple Cider.

For the Crumb Crust crust for 10” pie pan or 10-12” springform

• 1 1/2 cups fine crumbs made from graham crackers, chocolate or vanilla wafers, or gingersnaps
• 6 tablespoons melted unsalted butter
• 1/4 cup sugar
• Pinch of salt
• 1/4 teaspoon ground cinnamon (optional)

Use a fork to mix all ingredients together or pulse in a food processor until all crumbs are moistened with butter.

Spread the mixture out evenly in your pan. Use your fingertips or the bottom of a drinking glass to firmly press the mixture into the bottom and up the sides of the pan.

For a more delicate crust, freeze for 20 minutes. For a firm, crispy crust, bake at 350° for 10-12 minutes until crust is lightly browned and firm to the touch. Let cool completely before filling.

For the Fromage Blanc Cheesecake makes one 10” cheesecake

• 12 oz Cream Cheese
• 12 oz Fromage Blanc
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs

Prepare and bake crumb crust in a 10” springform pan. Allow to cool before filling.

Preheat oven to 300°

Have all ingredients at room temperature. In the bowl of your mixer, beat both cheeses together to combine, about 30 seconds. Gradually add in the sugar with the mixer running. Add vanilla. Add eggs one at a time, beating just until incorporated, and scraping the bowl and beaters with a rubber spatula between additions.

Pour batter into crust, and smooth top if needed. Place pan on cookie sheet and bake for 45-55 minutes. Edges will be slightly puffy, and center should jiggle when pan is tapped.

Transfer pan to cooling rack, and allow to cool completely before unmolding. Cover and transfer to the refrigerator for at least 3 hours before serving.

For the Caramel-Apple Sauce

for the apples:

• 1 1/2 cups diced tart apples
• 1 tablespoon unsalted butter
• 1/2 teaspoon cinnamon (optional)
• pinch of kosher salt

for the caramel:

• 1 cup sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 3/4 cup heavy cream at room temp
• 1/2 teaspoon kosher salt

Prepare apples: Heat butter in a wide skillet or pot until sizzling and fragrant. Add apples and stir to coat. Cook apples until they are crisp tender, stirring frequently. Remove from heat and add cinnamon if desired.

Prepare caramel: In a medium sauce pan, combine the sugar, corn syrup, and water, stirring together carefully so you don’t splash the sides of the pan. Cook over high heat, until a thermometer reads 350° and is dark amber in color.

Remove from the heat and slowly add the cream (it will bubble up), then stir in salt. Set aside to cool. Top the cheesecake with the sauce and enjoy!

Poached Pear Toaster Pastries with Brown Sugar Glaze

December 11, 2011

This tasty brie cheese and spiced pear pastry is a wonderful complement to a warm mug of mulled spiced wine.

For the Flaky Cream Cheese Pastry Dough: makes one 9” pie crust or one 10” tart crust

• 1 cup + 2 tablespoons all-purpose flour
• 1 to 2 tablespoons white sugar (to taste)
• Pinch of salt
• 6 tablespoons cold unsalted butter
• Cut into 1/4” pieces
• 3 ounces cold cream cheese cut into 1/4” pieces
• 2 to 3 tablespoons cold heavy cream

In a large bowl, whisk together the flour, sugar and salt. Use a pastry blender to cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.

Drizzle the heavy cream over the top of the flour mixture (start with 2 tablespoons and add more if needed). Cut the cream into the mixture using a rubber spatula or stir with a fork until the dough begins to gather into moist clumps. Press the dough into a flat disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour (up to 2 days).

For the Wine Poached Pears:

• 3 cups red wine
• 1 cup water
• 1 1/4 cups sugar
• 4 Bosc pears; peeled, cored, and quartered
• 1 pouch Ohana Spice Company Mulling Spices

In a large saucepan, heat the wine, water and sugar until warm and the sugar is dissolved. Add the pouch of mulling spices.

Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.Keep the liquid at a low simmer until the pears are cooked through, 15 to 25 minutes, depending on the fruit.Remove from heat and let the pears cool in their liquid.

To make the syrup, remove pears and place saucepan over medium-high heat. Allow to come to boil, then reduce to simmer. When liquid has reduced by half, remove from heat and serve.

For the Brown Sugar Glaze:

• 1 1/2 cups firmly packed light brown sugar
• 6 tablespoons unsalted butter
• 6 tablespoons milk

In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt. Bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234° on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.

Working quickly, before the glaze begins to set, drizzle or spread onto cookies, cakes or pastries. (If the glaze becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)

Assembly:

Dice poached pears, and slice some brie cheese.

Roll pastry dough out to 1/8” thick and use cookie cutter to cut into desired size and shape. Place half the dough on a parchment-lined sheet pan, top with a spoonful of pears and a slice of cheese (be sure to leave a border around edges). Top with second piece of dough and seal edges with a fork. Poke holes in top with fork or paring knife to allow steam to escape. Bake in a 350° oven until golden brown.Top with glaze and chopped, toasted pistachios. Enjoy!

Smoked Tomato Soup

November 7, 2011

Paired with our 2008 Bootjack Ranch Sangiovese

Serves 6 people

Sangiovese and tomatoes are a natural pairing with their bright acidity. Add in the smokiness, black pepper spice and bacon of the soup and we hope you will find it to be an excellent complement to the chewy juiciness of the Sangiovese!

• 1 tablespoon Extra Virgin Olive Oil – we humbly suggest our 2010 Bootjack Ranch oil
• 6 slices thick cut bacon, finely diced
• 1 large onion, chopped
• 2 cloves garlic
• 1 ½ cups dry red wine
• 8 large tomatoes, smoked (see below for instructions) and diced
• 6 cups chicken or vegetable stock
• 6 ounces tomato paste
• 2 tablespoons cayenne sauce
• 1 tablespoon chopped fresh thyme
• Salt and cracked black pepper to taste
• Juice of one lemon

Smoke the Tomatoes: Prepare the coals by piling briquettes on one side of the barbecue and lighting them. Let them burn until they are gray in color. Meanwhile, core and slice tomatoes in half horizontally. Remove grill from barbecue and spray with oil spray.

Place smoking chips on the coals, and put grill back on barbecue. Place tomatoes flat side down on the opposite side of the grill from the coals. Cover barbecue, let smoke for 1 to 2 hours, adding more chips if the smoke dies down. Tomatoes should be nicely browned.

In a large stockpot, heat the olive oil and add the bacon, cooking slowly until mostly rendered, not crispy. Remove as much of the rendered fat as you must; then add onion and garlic; sauté.

Add the red wine and boil over high heat until reduced by two-thirds, about 5 minutes. Add stock and reduce by one-third, about 10 minutes. Add tomatoes and cook over medium heat until liquid has reduced by about one-fourth, 10 to 15 minutes.

Add tomato paste, cayenne sauce, and thyme. Carefully puree with a blender set to liquefy, then place back in pan and reheat if needed. Season with salt, pepper, and lemon juice to taste. Serve hot and pair with a glass of our 2008 Sangiovese. Enjoy!

Squash and Zucchini Carpaccio with Feta

August 1, 2011

This fanastic recipe, from our recent Farmer's Market to Table cooking class with Chef Maegen Loring, is sure to impress any guest at your next outdoor summer soire! And paired with our 2009 Sauvignon Blanc,you simply cannot go wrong. Squash and zucchini are wonderful compliments to a dry, crisp Sauvignon Blanc. When you add in a tangy dry cheese, like a fresh feta, you bridge together the acidity between the ingredient and the wine, resulting in an ideal pairing!

• Zucchini and yellow squash
• Feta cheese
• Whole green onions
• Tomato
• Olive oil
• Salt and pepper

Cut off the ends of the zucchini and yellow squash, using a mandolin to thinly slice the squash. Coat in olive oil and grill green onions/scallion until they begin to brown. Pile the squash and onions onto a plate, drizzle with olive oil, salt and pepper, and crumbled feta. Finish by adding a large tomato slice and then enjoy with a glass of chilled Sauvignon Blanc. So simple and so delicious. Cheers!
 

The Perfect Tabbouleh!

July 18, 2011

The summertime heat sometimes calls for crisp, cool dishes, like Tabbouleh. Not sure what Tabbouleh is exactly? Well, it's a Levantine salad traditionally made of bulgur, parsley, mint, tomato, lemon juice and spring onions - and it is one of the most popular dishes in the Middle East today! 

Give this modern Tabbouleh recipe a try, perfect for pairing with our award-winning 2010 Sangiovese Rosato!

• 1 box plain cous cous
• 3 Roma tomatoes
• 2 ounces chopped fresh mint
• 1 cup fresh parsley
• 3 cloves garlic
• ¼ cup olive oil
• 2 lemons juiced
• Salt and pepper to taste

Measure cous cous and put in bowl. Add same amount of boiling water to cous cous and stir. Cover bowl with plastic wrap and let stand for 30 minutes. 

Seed and finely dice tomatoes. Wash mint and parsley and finely chop. Mince garlic. Remove plastic wrap from cooled couscous and check for consistency. Mix in tomatoes, herbs and garlic. 

Add olive oil, lemon juice and seasoning. Completely mix everything together and serve at room temperature with a chilled glass of rose. Enjoy!

Niner Mini Dog (with a Citrus Mustard and Mango Apple Relish)

May 18, 2011

Paired with Niner Wine Estates 2008 Sauvignon Blanc, Smoot’s Vineyard

Makes 10 Servings

Hot Dogs are synonymous with summer-time grilling in Central Coast Wine Country, but sometimes you might feel like assembling something a little more elegant. Try this spectacular Gourmet Hot Dog recipe paired with our 2008 Sauvignon Blanc, Smoot’s Vineyard. With inspiration drawn from Chef Bradley Ogden at Root 246 in Solvang, CA, these light and fresh toppings are sure to impress guests at your next barbeque.

Citrus Mustard

For best results, prepare the day before and leave in the refrigerator overnight to allow the mustard to set and thicken.

Ingredients:

• 1–8 oz. jar of Dijon mustard
• 8 oz. low fat or Olive Oil mayonnaise
• 1 ripe orange
• Fresh tarragon

Preparation:

Mix Dijon mustard and mayonnaise together. Zest one orange into mixture. Cut orange in half and squeeze the juice from both halves, including some of the pulp, into the mustard. Chop about a teaspoon of fresh tarragon and mix in. Refrigerate overnight to allow the mustard to set and thicken.

Mango Apple Relish

Also best prepared the day before and allowed to rest in the refrigerator overnight.

Ingredients:

• 1 cup julienned mangos
• 1 cup julienned green apples (peeled and cored)
• 1 cup thinly sliced red onion (medium size and halved before slicing)
• 2 cups apple cider
• ¼ cup apple cider vinegar
• ½ cup rice wine vinegar
• 1 table spoon kosher salt
• 2 table spoons brown sugar
• ½ dried basil
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1 teaspoon fennel seed
• ½ teaspoon celery seed
• ¼ teaspoon cumin seed
• cilantro

Preparation:

Julienne mangos and peeled green apple to an average length of 2 inches. Thinly slice the red onion to the same length. In a large non-reactive bowl, add all liquids, kosher salt, brown sugar, dry basil and spice seeds and mix until sugar and salt are dissolved. Add mangos, green apples and onions and let rest in the refrigerator overnight. Before serving, chop a handful of cilantro and fold into the relish. Drain most of the liquid.

Top your favorite all-beef hot dog, fresh off the grill, with tangy citrus mustard and mango apple relish. For a spicier combination, use a sausage or hot link instead. Enjoy with a chilled glass of our 2008 Sauvignon Blanc, Smoot’s Vineyard.

Seafood Jambalaya

May 9, 2011

Pair with Niner Wine Estates 2007 Barbera

• 2 tablespoons butter
• 1 pound andouille sausage, cut into 1/4-inch slices
• 1 large red bell pepper, roughly chopped
• 1 large yellow onion, roughly chopped
• 3 ribs celery, roughly chopped
• 1 small head garlic, cloves peeled and minced
• Creole Seafood Seasoning (can be store-bought or made from scratch - see below)
• Kosher salt and freshly ground pepper, to taste
• 2 large tomatoes, cored, peeled, seeded and chopped
• 1 pound medium shrimp, peeled
• 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, or bluefish work well)
• 2 bay leaves
• 3 cups long-grain brown or white rice, rinsed
• 6 cups water
• 1 pint shucked oysters, with their liquor (optional if you don’t like oysters)
• 2 bunches green onions, thinly sliced
• 1/4 teaspoon hot sauce, or to taste

• 1/3 cup table salt
• 1/4 cup granulated or powdered garlic
• 1/4 cup freshly ground black pepper
• 2 tablespoons cayenne pepper, or to taste
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1/3 cup paprika
• 3 tablespoons granulated or powdered onion

Sauvignon Blanc-Based Mint Juleps

May 4, 2011

Wine cocktails were all the rage shortly after prohibition in the 1930’s.  However, they  fell out of favor in the early 1960’s as spirits began to dominate the cocktail party scene.

Now that wine is the most popular alcoholic beverage in America, bartenders across the country are dusting off old cocktail recipes, updating them for a new generation of wine enthusiasts and reintroducing these new variations on traditional bar drinks with the advantage of having a lower percentage of alcohol than traditional cocktails made from spirits. Here is one of our favorites adapted from an old British cocktail made from white port called a Chip-Chip. A perfect refreshing drink on a hot summer day!

Ingredients:

• Niner Wine Estates Sauvignon Blanc
• Tonic Water 
• Stone’s Original Ginger Wine
• Fresh Mint
• Crushed Ice

Take a large pitcher or decanter and fill it with a small amount of crushed ice. Pour in one bottle of Niner Wine Estates Sauvignon Blanc (our 2008 Smoot's Vineyard or Bootjack Ranch Sauvignon Blanc work nicely with this recipe). 

Add about 12 ounces of your favorite Tonic. Add a small splash of Stone’s Original Ginger Wine. (This is a flavored dry current wine infused with ginger root.  It is usually found in the mixer or vermouth section of your liquor store). Pour into a tall glass with the crushed ice and add a slightly crushed mint leaf. Enjoy!

Kentucky Bourbon Glazed Pork Ribs

April 20, 2011

Paired with 2007 Bootjack Ranch Syrah (a pre-release available to CLUB 9 members), Serves 6

Taqueria Style Tacos

February 16, 2011

Paired with Niner Wine Estates 2005 Syrah A-Block (library offering available to CLUB 9 members)

Older Syrahs develop a deeper, earthier flavor with hints of dry spices and floral qualities. These characters make for a wonderful pairing with the earthiness of the flank steak and the fresh topping on a traditional Taqueria style taco.

Ingredients

• 3 pounds flank steak
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 2 large tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried New Mexico chili pods
• 1 pinch salt and pepper to taste
• 1 (32 ounce) package corn tortillas
• 2 cups grated cotija cheese (optional)
• 2 limes, cut into wedges

Directions

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Heat a skillet over medium-high heat. Toast chili pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burned. Place the roasted vegetables and soaked chili pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Stuffed Portobello Mushrooms

November 15, 2010

Pair with Niner Wine Estates 2007 Cabernet Sauvignon

6 servings

This is a pairing highlighting the flavor sensation of Umami, which is the savory characteristic found in the foods we eat. The 2007 Bootjack Ranch Cabernet Sauvignon itself is full of the qualities of Umami. Most wines and sauces like soy sauce and balsamic vinegar that have gone through fermentation highlight the characteristics of Umami. Foods like mushrooms or parmesan cheese are also full of Umami. These ingredients intensify flavor. They bring out the richness of other foods and when combined, create a satisfying flavor experience for your palate.

In this recipe, the earthiness of the Portobello mushrooms creates the basis for pairing with the dark fruit, spice and earthiness of the Cabernet. The small amount of balsamic vinegar, with its intense dried fruit and acidic flavors, helps to bind the herbs and the sweetness of the red peppers. This combination of ingredients balances the saltiness found in the Italian sausage and highlights the beautiful fruit and spice characteristics of the wine, without taking away from the savory character of the dish.

• 1/2 cup ground Italian sausage
• 1 small onion
• 1 tbsp minced garlic
• 1/2 cup chopped red bell pepper
• 2 tbsp butter
• Pinch of cayenne pepper
• Pinch of dried sage
• Pinch of dried basil
• Pinch of dried pepper flakes
• 1/2 cup sliced button mushrooms
• 2 cups dried bread crumbs
• 6 Portobello mushrooms
• 2 tbsp olive oil
• 12 strips of red bell pepper
• ¼ cup finely grated parmesan cheese
• ¼ cup Niner red wine
• 1 tbsp balsamic vinegar

Brown the sausage with the onion, garlic and bell pepper in butter in a skillet, stirring until the sausage is crumbly; drain. Stir in the cayenne pepper, dried sage, dried basil, pepper flakes, balsamic vinegar and red wine. Add the mushrooms and cook over low heat for 10 minutes or until tender, stirring occasionally. Combine the sausage mixture and bread crumbs and mix well.

Cook the Portobello mushrooms in 1 tablespoon of the olive oil in a skillet over low heat for 5 minutes or until mushrooms are tender. Remove the mushrooms. Sauté the bell pepper strips in the hot oil for 5 minutes or until tender.

Fill the mushrooms with the sausage mixture and garnish with red pepper strips. Drizzle with the remaining tablespoon of olive oil and sprinkle on parmesan cheese.

Bake at 350 degrees for 15 minutes.

New York Steak with Coffee Rub

November 15, 2010

Paired with Niner Wine Estates 2005 Fog Catcher

Ingredients:

• 4¾-1 lb. New York Strip Steaks, approximately 1" thick, very well trimmed
• 1½ cups French Roast or Italian Espresso coffee beans
• 2 Tbsp black peppercorns
• ½ cup light brown sugar
• 2 Tbsp minced parsley
• 2 Tbsp ground black pepper
• 2 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• coarsely ground Kosher Salt as garnish

Preparation:

Pre-heat your grill to a medium-high grilling heat. Wash New York strip steaks under cool running water. Thoroughly dry the strip steaks with paper towels. 

In a food processor or chopper, medium grind and mix all dry ingredients together.

Rub each dry strip steak with the oil to very lightly moisten the surface. Remove all excess oil. Evenly coat the steaks with the rub mixture. Press the rub mixture into the strip steaks using a flat-bottom plate, on a cutting board.

Grill the steaks over pre-heated direct heat for 8 to 10 minutes. Turn the strip steaks only one time when you see beads of juice over most of the surface. Remove the steaks from the grill to a platter or cutting board. Allow the steaks to rest under a loose foil tent for 4 to 6 minutes before serving.

Note: Resting the meat helps keep the juices in the meat, instead of on the platter!

Sprinkle with coarse kosher salt lightly as garnish.

Consider serving with a side of pasta instead of traditional rice or potatoes:

• 4 oz. whole wheat angel hair pasta or regular angel hair (equal to two servings of pasta) 
• 3 Tbsp. olive oil
• 1 medium yellow onion, thinly sliced
• 2 diced cloves of garlic
• ½ tsp. salt 
• 1 cup Shiitake mushrooms, chopped
• 1 cup spinach
• Freshly ground black pepper
• olive oil

Cook pasta according to package instructions. Add two tablespoons of olive oil to the cooking water to prevent the pasta from sticking to itself after cooking. Drain and keep warm until ready to use.

In a large skillet heat 2 Tbsp. of the olive oil over medium heat. Add the onions, diced garlic and salt and cook, stirring frequently, for 10 to 12 minutes, until onions begin to caramelize and turn deep golden brown. Turn off heat. Add the mushrooms, spinach, and 1 Tbsp. olive oil. Stir for 2 to 3 minutes, until spinach begins to wilt and mushrooms are heated through. Divide the pasta between two bowls. Top with the onion mixture. Drizzle with additional olive oil and freshly ground black pepper. Serve on the side of your Coffee-Rubbed Steak.

Short Ribs and Polenta

September 1, 2010

Pair with Niner Wine Estates 2006 Syrah

Makes 6 servings

With its earthy, dark berry flavors, our 2006 Syrah will complement the rich umami characteristics of braised and grilled meats. What could be better than short ribs, with the meat falling off the bone, sitting on top of a creamy buttery gorgonzola polenta?

Short Ribs

For best results, ribs should be refrigerated overnight after being sprinkled with spices—see below.

Ingredients:

• 9 pounds meaty beef short ribs
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon coarse kosher salt
• 1 tablespoon freshly ground black pepper
• ¼ cup (approx) vegetable oil
• 2 750-ml bottles red wine
• 2 tablespoons (¼ stick) butter, room temperature
• 2 teaspoons all-purpose flour

Preparation:

Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F. In a wide and heavy oven-proof pot, heat 2 tablespoons oil over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonful as needed. Transfer ribs to large bowl. Discard drippings from pot. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off the bones, about 2 hours. (Can be made 1 day ahead—to store until the next day, be sure to chill uncovered until cold, then cover and keep chilled.)

Move pot back to stove-top and bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.

Polenta

Ingredients:

• 5 cups (or more) low-salt chicken broth
• 1 ¾ cups polenta (coarse cornmeal)
• ¾ cup crumbled Gorgonzola cheese (about 4 ounces)
• 1/3 cup whipping cream

Preparation:

Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupful if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper. Enjoy with a glass of Niner Wine Estates 2006 Syrah.

Halibut with Red Wine Sauce

September 1, 2010

Pair with Niner Wine Estates 2007 Merlot

Makes 6 servings

Red wine with fish? Are we crazy?! Rules are meant to be broken, especially ones that were flawed from the start. Here is a recipe that should prove once and for all that the old way of looking at food and wine pairings—red wine with red meat and white wine with fish and poultry—is truly outdated.

Red Wine Sauce

Ingredients:

• 2 tablespoons extra-light olive oil
• ¼ pound pancetta or slab bacon, with the rind removed, cut in ¼-inch cubes
• 6 garlic cloves, cut in half
• 1 onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery rib, finely chopped
• 1 bay leaf
• ½ teaspoon red pepper flakes
• 2 cups red wine
• 2 cups chicken broth
• 2 tablespoons softened butter mixed with 2 tablespoons flour
• Salt to taste

Preparation:

In a saucepan, combine the extra-light olive oil and diced pancetta or bacon. Cook over medium heat, stirring well, until the bacon is nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a paper towel and set aside. Save the very tasty bacon/pancetta grease in the pan for the next step.

In the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. Cook over medium-low heat, stirring well, for 4 to 5 minutes. Increase the heat to high and add the red wine; bring to a boil and reduce by half, about 4 to 5 minutes. Add the chicken broth, then bring to a boil and cook, stirring well, for 5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.

Strain the sauce into a bowl and discard all ingredients left in the strainer. Pour the strained sauce back into the saucepan and bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a wire whisk; wait 1 minute and repeat. Stop this process when the sauce is thickened to your liking. (Usually 3 teaspoons of the butter-flour mixture is plenty, but you have more on hand if you need it.) Salt to taste. Keep the sauce warm until ready to serve.

Halibut

Ingredients:

• 6 Halibut fillets, boneless and skinless (6-8 ounces each, about 1.5-2 inches thick)
• ¾ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon butter
• ½ teaspoon paprika
• 4 tablespoons extra-light olive oil
• ¼ pound diced and browned slab bacon or pancetta (reserved from the Red Wine Sauce)

Preparation:

Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets. Add the oil to a large nonstick sauté pan and cook over high heat for 2.5–3 minutes until it begins to rippe. Add the fillets one at a time, reduce the heat to medium, and cook for 2–2.5 minutes. Turn the fillets and cook for 3 more minutes. Using a slotted spatula, transfer the fillets to a tray lined with paper, and cover with foil.

Add the butter to a small sauté pan and cook over medium heat until melted. Add the browned bacon or pancetta and gently reheat for a minute or two. Place a serving of the Red Wine Sauce on the bottom of each serving dish, place a fish fillet on top, and decorate with a few pieces of the browned bacon. Serve with steamed Baby Bok Choy and Niner Wine Estates 2007 Merlot. Cheers!

Chilled Gravenstein Apple Soup with Maine Lobster Salad

September 1, 2010

Pair with Niner Wine Estates 2008 Sangiovese Rosato

Recipe by Chef Bradley Ogden
Makes 4 servings

With the arrival of Fall, our palate turns to more comforting fare (think warming root vegetable stews, spice-infused desserts) but perhaps you are still enjoying the fresh and light dishes of summer. This Apple Soup and Lobster Salad is a perfect transitional dish and better yet, it was concocted by the wildly talented Chef Bradley Ogden! In the Fall of 2010, our team welcomed Chef Ogden to craft a menu for our first-ever Winemaker Dinner in our newly completed Hospitality Center as part of Sunset Magazine’s Savor the Central Coast weekend. Chef Ogden was kind enough to share the recipes from the evening. This lovely Chilled Gravenstein Apple Soup with Maine Lobster Salad was the first course of the five-course dinner. Stay tuned for more mouthwatering fall-themed recipes!

Maine Lobster Salad

Ingredients:

• 8 ounces of fresh cooked lobster, cut into ½" pieces
• ¼ cup minced tart apple
• ¼ cup chives, minced
• ¼ cup crème fraiche
• 1 lemon, juiced and zested with microplane
• To taste—kosher salt and fresh ground black pepper

Preparation:

Combine all the ingredients in a bowl, mix gently and season with salt and pepper and serve with the Chilled Gravenstein Apple Soup.

Chilled Gravenstein Apple Soup

Ingredients:

• 8 Gravenstein or Granny Smith apples
• 2 teaspoons or one inch fresh ginger, peeled
• 1 tablespoon lemon juice
• Pinch of salt
• Lobster Salad
• Micro celery leaves

Preparation:

Cut apples into quarters. Press the apples and ginger through an extractor and season with lemon and salt. Chill the soup over a cold ice bath until very cold. In a soup plate make a quenelle from the lobster salad and pour around 4 ounces of soup. Garnish with micro celery leaves and serve. Enjoy with a chilled glass of our 2008 Sangiovese Rosato!

Tuscan Strawberry Salad

September 1, 2010

Pair with Niner Wine Estates 2008 Sangiovese Rosato

Makes 6 servings

Sangiovese is the traditional grape of Tuscany. In the spring and summer, whether in the Tuscan countryside or along California’s Central Coast, the “pink” version of this wine is perfect to pair with the seasonal produce that can be found in both regions. With its strawberry and cream character, this dry rosato is an ideal match for a refreshing strawberry salad that is perfect for picnics or a starter for a summer meal.

Ingredients:

• 3 pint-sized baskets of strawberries, hulled
• 3 to 4 tablespoons sugar
• 1 bundle of fresh basil
• 1 small bundle of fresh mint
• 1 lemon
• 3 tablespoons extra virgin olive oil
• 4 tablespoons balsamic vinegar

Preparation:

Place the strawberries into bowl and toss gently with the sugar. Take a medium handful of fresh basil with stems removed and roll into a bundle. Cut across the bundle into thin strips and add to strawberries. Take a small bundle of mint and cut the same way as the basil and add to strawberries. Allow to sit for 3 to 5 minutes. Add the vinegar and olive oil, and toss gently again. Set aside to marinate for 3 minutes.

Grate the zest of one lemon and add to the strawberries. Add the juice of one lemon and toss before serving. Place the strawberries in a bowl, and drizzle the balsamic vinegar remaining in the bowl over the strawberries.

Serve the Tuscan Strawberry Salad with a chilled glass of Niner Wine Estates 2008 Sangiovese Rosato and enjoy!

Steamed Clams

September 1, 2010

Pair with Niner Wine Estates 2008 Sauvignon Blanc

Recipe courtesy of Rick Toyota from Niner Wine Estates
4 servings

Clams, like other saltwater mollusks, are miniature flavor experiences of the sea. You taste, smell and experience the ocean with every bite. It’s important not to overpower them with too many strong flavors or you will lose many of the nuances that make steamed clams such a treat.

The 2008 Niner Wine Estates Sauvignon Blanc brings together the classic pairing of shellfish with Bordeaux white wine. The crisp, citrusy character of Sauvignon Blanc compliments the slightly briny flavors found in the clams. The hint of parsley and thyme in the broth accentuates the slightly herbaceous character of the wine and the small amount of fat contributed by the butter helps to merge all these different flavor components together.

For many, the clams are only the first course of the dish. With a basket of freshly baked bread (preferably with a crunchy crust), the remaining broth makes for a perfect companion to finish off your bottle of Niner Wine Estates 2008 Sauvignon Blanc!

Ingredients:

• 3 lbs clams in shell
• 1 ½ cups of dry white wine such as Niner Wine Estates 2008 Sauvignon Blanc
• 2 medium sized onions, finely chopped
• ¼ tsp thyme
• 2 sprigs parsley, finely chopped
• Salt and pepper to taste
• ½ tbsp freshly squeezed lemon juice
• ½ cup melted butter
• Side of warm crusty bread

Preparation:

Place clams in a large stock pot. Add remaining ingredients except lemon juice and melted butter (save some of the chopped parsley for garnish). Cover and steam just until the shells open—approximately 5 minutes. Place steamed clams into a serving bowl.

Strain broth and reheat. Season to taste and pour into bowl with clams. Mix lemon juice with melted butter. Lemon butter can be served in small bowls for dipping or mixed in with the broth. Garnish with remaining chopped parsley.

Serve with crusty warm bread (to soak up the extra broth) and Niner Wine Estates 2008 Sauvignon Blanc. Enjoy!

Pistachio Crusted Lamb Lollipops

September 1, 2010

Pair with Niner Wine Estates 2007 Cabernet Franc

Makes 6 servings

So easy to prepare; whether served as an appetizer or a main entrée, these Lamb Rib “Lollipops” will be the hit for your next gathering of friends and family. A parent grape of Cabernet Sauvignon, our Cabernet Franc offers a softer and rounder presentation of Cabernet flavors that will allow the nuances of the lamb to shine through.

Ingredients:

• 12 Lamb Chops
• ½ cup chopped pistachios
• ¼ cup mustard
• ½ cup brown sugar
• Salt and freshly ground black pepper to taste

Preparation:

Preheat oven to 400 F. Clean off the fat around the handle of the bone so only the “lollipop” of the center cut is on the rib. Season the lamb to taste, arrange in a roasting pan (try to stand them up) and bake for about 30 minutes.

Meanwhile, in a small mixing bowl whisk the mustard and brown sugar together. Using a pastry brush, coat the meat with the mustard mixture then roll each piece in the chopped pistachios. Return to the oven and bake for an additional 25 minutes for medium rare. Cook longer for desired meat temperature. Serve with a hearty of glass of 2007 Cabernet Franc and enjoy!