2021 Chenin Blanc & Glass Noodle Salad with Snap Peas and White Miso Vinaigrette
National White Wine Day: Glass Noodle Salad with Snap Peas and White Miso Vinaigrette
Our Estate Chef John Vong crafted this light, refreshing salad for our tasting room, and it is the perfect accompaniment to our newly released 2021 Chenin Blanc.
Recipe by Estate Chef John Vong. Yields 6-8.
Ingredients:
½ c white miso
½ c rice vinegar
2 Tbsp fresh lime juice
2 Tbsp water
½ c olive oil
4 Tbsp honey
1 Tbsp dijon mustard
1/2 tsp ground cardamom
2oz dry bean thread noodles
2c snap peas, thinly sliced
2c pea sprouts
1c jicama, julienne
Instructions:
1. Bring 2 quarts of water to a boil. Season heavily with salt. Add bean thread noodles and boil for 2 minutes. Strain noodles, and rinse with cold water until cool. Strain noodles again, and set aside side
2. To make the miso vinaigrette, add miso, rice vinegar, lime juice, water, Dijon mustard, cardamom, and olive oil to a blender. Blend until vinaigrette becomes creamy, about 1 minute.
3. To assemble salad, toss noodles, snap peas, and jicama with vinaigrette in a mixing bowl. Place noodles in serving dish. Next, add pea sprout to the same mixing bowl and toss to lightly dress. Place pea sprouts on top of glass noodles.
Why It Works
The sweetness of the fresh snap peas and local corn serve as a contrast to the bright acidity of our 2021 Chenin Blanc. Layers of ripe fruit dance with the tangy umami of the dressing for a zesty finish.
Aug 2, 2023 at 6:45 AM
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2017 Bicentennial Pinot Noir & Picanha Steaks
Recipe by Explorer Club Member kamadoSTEVE
The Recipe
Ingredients
1lb picanha steak
2 zucchinis/summer squash
1/2 lb asparagus
Marinade:
2 tsp soy sauce
1 tsp grated ginger
1 tsp sesame oil
Slice the steaks thin and marinate them overnight in a sealed container. On the grill, give them two minutes on each side. Skewer the vegetables and grill for 4 minutes. Salt & pepper to taste.
Why it works
Our 2017 Bicentennial Pinot Noir is marked by its medium body, elegant acidity, and plush mouthfeel. When paired with the lean, slightly spicy picahna steaks, the tannins become perfectly balanced, leaving a contrast of fresh strawberry and herbal notes. This restrained fruit & savory combination is a true summer masterpiece.
Jul 14, 2021 at 7:17 AM
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Grilled Prime New York Steak with King Oyster Mushrooms, Balsamic, and Brown Butter
Big, red wine with steak is a classic pairing, and one that we simply love. The topping of king oyster mushrooms, aged balsamic vinegar, and brown butter is really what makes this pairing so in sync. The savory, earthy flavors in the Pinotage match the umami found in the mushrooms while the herbal and red fruit notes harmonize with the aged balsamic.
Grilled Prime New York Steak
with king oyster mushrooms, aged balsamic vinegar and brown butter
By Chef Neal Fraser at Redbird
Serves 2-3
Ingredients:
1 36-ounce Prime Porterhouse steak
2 sprigs of thyme
3 king oyster mushrooms cut in ½ and scored with a knife
2 garlic cloves
3 oz butter
1 oz aged balsamic vinegar
Kosher salt (Diamond Krystal preferred)
Black pepper to taste
Instructions:
1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3 of the grill ripping hot. Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.
2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.
3. Grill steak over high flame. Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.
Jul 1, 2020 at 12:23 PM
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Strawberry Tapenade
This fun twist on tapenade can be served on its own with tortilla chips, or can top salmon, pork or chicken. We recommend a glass of our Bicentennial Pinot Noir with any of these!
Strawberry Tapenade
by Chef Stephanie Izard of Girl & the Goat
Ingredients:
3/4 cup White Asparagus, peeled and sliced
1/4 cup Spring Onions, thin sliced
2 Tbsp Sorrel, rough chopped
2 Tbsp Parsely, rough chopped
1 Tbsp Cilantro, rough chopped
1 Tbsp Basil, rough chopped
1/4 cup Nicoise Olives, rough chopped
1/4 cup Fish Sauce
1/3 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 1/2 cups Strawberries, thin sliced
Instructions:
1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.
Jun 1, 2020 at 12:18 PM
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Little Gem Salad with Creamy Herb Vinaigrette
Nothing says summertime like a cold Rosé paired with a beautiful, fresh salad. The signature minerality of Fort Ross Vineyard comes through in our Rosé, complementing the creaminess of the dressing.
Little Gem Salad with Creamy Herb Vinaigrette
By Chef Laurence Jossel at NOPA
Serves 4-6
Ingredients:
2 egg yolks
1/2 teaspoon minced garlic
1 tablespoon Dijon mustard
1/2 teaspoon minced anchovies
1 1/2 tablespoons muscatel vinegar (can also use white balsamic)
1 1/2 teaspoons Champagne vinegar
1/4 cup cream
2 tablespoons extra virgin olive oil
Pinch of salt
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons lemon juice
4-6 heads of Little Gem lettuces, washed cored, and separated into leaves
3 small heads red endive, washed, cored, and separated into spears
1/2 cup breadcrumbs, toasted until crisp in olive oil
1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano
Chopped chives, for garnish
Chopped chervil, for garnish (optional)
Instructions:
1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.
2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.
Jun 1, 2020 at 12:11 PM
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