"Pinot Noir would do well to look for two words on the label, Sonoma County—it’s arguably America’s greatest Pinot Noir region. Thanks to the brisk ocean breezes of the far Sonoma Coast, or the morning fog that creeps over the Russian River Valley, the climate could not have been better designed for this cool-weather-loving variety. And it’s an ideal partner for rich fish like salmon." - Food & Wine Magazine
This perfectly describes our 2017 Stagecoach Pinot Noir. It has bright, restrained red fruit along with developing earthy characteristics complemented by subtle spice. These notes epsecially accentuate the delicate sweet & earthy flavors of the beets, and the soft, medium-body lines up with the texture of the salmon.
1lb picanha steak
2 zucchinis/summer squash
1/2 lb asparagus
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.
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.
Fort Ross chef, Michael Dotson has prepared this recipe to be enjoyed with our newly released 2018 Top of Land Pinot Noir
This light, flavorful tahini dressing can be made in advance and stored in the fridge for 3-4 days.
This Food & Wine recipe is best paired with our newly released 2018 Top of Land Pinot Noir