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Fort Ross Vineyard

Fort Ross
 
January 9, 2024 | Fort Ross

2021 Pinot Noir & Korean-Style Short Ribs

Winter 2024 wine pairing: 2021 Pinot Noir & Korean-style Short Ribs

Warm yourself up this winter with this recipe for short ribs and our 2021 Pinot Noir - with its fuller body and youthful fruitiness, our Pinot is an excellent match to this hearty dish.

korean_style_short_ribs

Recipe via Sunset Magazine

Ingredients:


5 pounds bone-in beef short ribs, cut into 2 1/2-in. pieces

1 sweet apple, peeled and cored

1/2 cup soy sauce

1/4 cup dry sherry

1/3 cup sugar

1/2 teaspoon pepper

1-in.-long piece fresh ginger, peeled and thickly sliced

2 large garlic cloves, chopped

1 shallot, chopped

3 large carrots, peeled and trimmed

1 1/2 pounds purple-top or Tokyo turnips (see Tokyo Turnips, below), peeled and trimmed

6 green onions, divided

1 teaspoon toasted sesame seeds

1 teaspoon toasted sesame oil

Instructions:

1. Put ribs and 5 cups water in a wide 8- to 10-qt. pot and bring to a rolling boil over medium-high heat (ribs will not be completely covered). Skim any foam that rises to the top and boil for 5 minutes. Reduce heat to medium-low and simmer 1 hour, partially covered and stirring occasionally, skimming any foam and fat that rise to the top.

2. Coarsely shred apple and add to pot with soy sauce, sherry, sugar, pepper, ginger, garlic, and shallot. Continue to cook, partially covered and stirring occasionally, until ribs are tender when pierced with tip of a small knife, about 1 hour; skim fat during cooking.

3. Meanwhile, cut carrots into 2-in.-long pieces. Cut purple-top turnips in half, then into 1-in.-thick wedges (leave Tokyo turnips whole). Cut 4 green onions into 2-in.-long pieces and thinly sliver remaining onions; set slivered onions aside.

4. Add carrots, turnips, and the 2-in. pieces of green onion to pot. Continue to cook, partially covered and stirring occasionally, until vegetables are tender, 20 to 30 minutes. Carefully tip pot and skim off as much fat as possible from liquid with a wide metal spoon.

5. Stir in sesame seeds and sesame oil. Serve sprinkled with slivered green onions.

Recipe notes:

Make ahead: Through step 2 up to 1 day, chilled; lift off and discard fat before reheating.

Tokyo Turnips: These sweet, tender little globes, available at farmers' markets, are starting to show up in grocery stores.

 Pair with our 2021 Pinot Noiir »

 

Time Posted: Jan 9, 2024 at 11:10 AM Permalink to 2021 Pinot Noir & Korean-Style Short Ribs Permalink
Fort Ross
 
January 9, 2024 | Fort Ross

2021 Chardonnay & Za'atar Chicken Pairing

Winter 2024 wine pairing: 2021 Chardonnay & Za'atar Chicken

With tangy acidity and lemon flavors coming from the sumac onions and rich creaminess in the tahini sauce, this recipe is ideally paired with our 2021 Chardonnay.

za-atar_chicken_and_black_garlic_tahini

Recipe by Zachary Engel via Food & Wine

Ingredients:

Black garlic tahini:

1/4 cup fresh lemon juice

2 medium garlic cloves, grated

3 peeled black garlic cloves (such as CalPAC)

3/4 teaspoon kosher salt

3/4 cup tahini (such as Soom)

3/4 cup ice water

Sumac onions:

1 medium-size red onion, thinly sliced

1/4 cup red wine vinegar

1 tablespoon ground sumac

1/2 teaspoon kosher salt

Za'atar chicken:

1 (4-pound) whole chicken

2 tablespoons kosher salt

1 1/2 tablespoons za’atar

Black Garlic Tahini

Instructions:

Black garlic tahini:

1. Combine lemon juice and grated garlic in a blender; let stand 15 minutes. Using flat side of a knife, smash black garlic cloves on a cutting board, and scrape to form a paste. Add black garlic paste and salt to blender; puree until mostly smooth and black garlic is very finely chopped, 2 to 3 minutes.

2. Place tahini in the bowl of a stand mixer fitted with the whisk attachment; beat on high speed until smooth and creamy, 4 to 5 minutes. Decrease speed to medium, and slowly drizzle in black garlic mixture. (Mixture will thicken but will smooth out again after adding water.) With mixer running, slowly drizzle in 3/4 cup cold water until fully incorporated. Increase speed to high, and beat until mixture is smooth, glossy, and fluffy, about 5 minutes.

Za'atar chicken:

1. Preheat oven to 450°F, and line a large baking sheet with heavy-duty aluminum foil. Place chicken, backbone side up, on baking sheet. Using kitchen shears, cut along each side of backbone; remove and discard backbone. Flip chicken breast side up, and push down on breast to flatten. Season both sides of chicken evenly with salt. Roast chicken, breast side up, in preheated oven until a thermometer inserted in thickest portion registers 140°F, 40 to 45 minutes, rotating pan after 20 minutes. Meanwhile, make the sumac onions.

2. Toss together onion, vinegar, sumac, and salt in a large bowl until onions are well coated. Set aside until ready to serve.

3. Remove chicken from oven. (Do not turn oven off.) Tilt pan slightly to collect rendered juices into a baster or large spoon. Baste chicken skin with drippings, and sprinkle with za’atar. Return chicken to oven, and roast at 450°F until a thermometer inserted in thickest portion of chicken registers 155°F, 5 to 10 minutes. Let chicken rest 15 minutes before carving. Serve with sumac onions and black garlic tahini.

 Pair with our 2021 Chardonnay »

 

Time Posted: Jan 9, 2024 at 10:50 AM Permalink to 2021 Chardonnay & Za'atar Chicken Pairing Permalink
Fort Ross
 
January 9, 2024 | Fort Ross

Winter 2024 Wine & Food Pairings

New year, new releases, and new food pairings! 

2021 The Terraces Pinot Noir & Creamy Mushroom Soup with Crème Fraiche

creamy_mushroom_soup

This original recipe from our Estate Chef John Vong is a tribute to the wild mushrooms that we forage in the forest surrounding our vineyard. Umami-rich earthy flavors of mushrooms mingle with the savory flavors found in our 2021 The Terraces Pinot Noir.

Recipe here. 

2021 Chardonnay & Za'tar Chicken

za-tar-chicken-with-black-garlic-tahini

With tangy acidity and lemon flavors coming from the sumac onions and rich creaminess in the tahini sauce, this recipe is ideally paired with our 2021 Chardonnay.

Recipe here.

2021 Pinot Noir &  Korean-style Short Ribs

korean_style_short_ribs

Warm yourself up this winter with this recipe for short ribs and our 2021 Pinot Noir - with its fuller body and youthful fruitiness, our Pinot is an excellent match to this hearty dish.

Recipe here.

Time Posted: Jan 9, 2024 at 10:45 AM Permalink to Winter 2024 Wine & Food Pairings Permalink
Fort Ross
 
September 11, 2023 | Fort Ross

2018 Pinotage & Sausage and Peppers with Polenta and Grilled Toast

Fall wine pairing: 2018 Pinotage & Sausage and Peppers with Polenta and Grilled Toast

We love capturing the savory side of our 2018 Pinotage by pairing it with a spicy Italian sausage and grilled peppers

sausage_peppers_polenta_toast
Recipe by Adam Dulye via Sunset Magazine

Ingredients:

Polenta:

3 cups water 

1 ⅓ cups polenta 

1 tsp kosher salt 

2 tbsp butter 

¼ cup parmesan cheese, finely grated

Sausage & Peppers

4 links Italian or hot Italian sausage 

2 red bell peppers, cut lengthwise and thinly sliced 

1 red Fresno pepper, thinly sliced into rings (optional) 

1 medium yellow onion, thinly sliced 

2 garlic cloves, peeled and thinly sliced 

1 cup cherry tomatoes, rinsed and stems removed, or 1 can diced tomatoes 

1 tsp thyme 

1 tsp dried basil or

¼ cup fresh basil 

¼ tsp red chile flake 

¼ cup dry white wine or crisp and clean craft beer 

2 tbsp olive oil kosher salt and black pepper

 

Instructions:

1. In a medium saucepan bring the water to a boil.

2. Slowly pour in the polenta while stirring with a whisk. Continue to stir constantly for one minute.

3. Turn the heat down to low, cover the pan with a tight-fitting lid.

4. Stir every five minutes for 40 minutes. Be careful not to let polenta stick to the bottom of pan. If sticking occurs stir constantly or turn heat lower.

5. Season with kosher salt and finish by stirring in butter and parmesan.

6. Apply butter to one side the bread and place face down on the grilling surface until crispy and lightly golden-brown.

7. Light a grill and bring to medium heat.

8. In a medium sauté pan over medium heat add the olive oil and once heated add the onions. Stir to coat with oil and cook 2-3 minutes.

9. Add the red pepper and Fresno pepper (if using) and cook 2-3 minutes.

10. Turn heat to low and allow peppers and onions to soften, about 7-10 minutes.

11. Bring the heat back up to medium and add the white wine or craft beer.

12. Reduce by half of the liquid, about one minute.

13. Add the cherry tomatoes, garlic, thyme, basil, and chile flake.

14. Reduce heat to low and simmer for 15 minutes.

15. Use a fork or spoon to pop the cherry tomatoes that have not popped on their own.

16. Grill the sausages until cooked through, about 5-6 minutes per side.

 Pair with our 2018 Pinotage »

 

Time Posted: Sep 11, 2023 at 11:36 AM Permalink to 2018 Pinotage & Sausage and Peppers with Polenta and Grilled Toast Permalink
Fort Ross
 
September 11, 2023 | Fort Ross

2021 Bicentennial Chardonnay & Whole Wheat Lasagna with Butternut Squash and Kale

Fall wine pairing: 2021 Bicentennial Chardonnay & Whole Wheat Lasagna with Butternut Squash and Kale

A rich, flavorful, yet healthy twist on your classic lasagna, this fall favorite pairs best with our 2021 Bicentennial Chardonnay

veggie_lasagna
Recipe by Annabelle Breakey and Karen Shinto via Sunset Magazine

Ingredients:

4 tablespoons olive oil, divided

1 medium red onion, peeled and sliced

3 peeled garlic cloves (1 minced, 2 left whole) 

2 cans (14 oz. each) crushed tomatoes 

1 teaspoon dried oregano 

About 1 tsp. each salt and freshly ground black pepper, divided 

6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes 

1/2 tsp. dried thyme 

1 pound Lacinato kale (often sold as dinosaur or Tuscan kale) 

9 whole-wheat lasagna noodles (about 8 oz.) 

1 container (15 oz.) part-skim-milk ricotta cheese 

1/8 teaspoon ground nutmeg 

2 cups shredded mozzarella cheese, divided

Instructions:

1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.

2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.

3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.

4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.

5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.

6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.

7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.

8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.

 Pair with our 2021 Bicentennial Chardonnay »

 

Time Posted: Sep 11, 2023 at 11:26 AM Permalink to 2021 Bicentennial Chardonnay & Whole Wheat Lasagna with Butternut Squash and Kale Permalink
Fort Ross
 
September 11, 2023 | Fort Ross

2021 Stagecoach Road Pinot Noir & Veggie Chili with Brown Butter Maple Corn Bread

Fall wine pairing: 2021 Stagecoach Road Pinot Noir & Veggie Chili

Jump into the fall spirit with this rich, flavorful, comforting chili recipe, paired with our 2021 Stagecoach Road Pinot Noir

veggie_chili
Recipe by Thomas J. Story via Sunset Magazine

Ingredients:

Chili:

1 cup each dried pinto beans and dried kidney beans, sorted of debris and rinsed, and soaked separately for two nights in 3 cups water each

1 oz each dry guajillo chile and dry ancho chile, stemmed and seeded, and soaked separately overnight in 1 1/2 cups hot water each

1 tbsp 90/10 canola and olive oil blend

3 ½ cups cups diced yellow onion

1 ½ cups cups diced carrot

2 cups diced bell pepper

3 oz jalapeño chile, seeded and diced

4 garlic cloves, minced

 2 ½ tsp salt

1 tsp sweet paprika 

1 tsp smoked paprika 

1 tbsp chili powder 

½ tsp cayenne 

½ tbsp cumin 

1 tsp black pepper 

2 tbsp onion powder 

2 tbsp tomato paste 

½ can crushed tomatoes 

4 ½ tbsp apple cider vinegar 

2 oz canned chipotle chiles in adobo 

1 ½ tbsp tbsp. brown sugar 

1 cup fresh corn kernels 

3 tbsp finely chopped dark chocolate (80% cacao) 

Sour cream, sliced green onion, pepitas, parmesan crisps, for garnish (optional)

Brown butter maple corn bread:

11 tbsp unsalted butter

 ½ cup maple syrup 

2 ½ cups buttermilk 

4 eggs 

1 ½ cups cornmeal 

1 cup all-purpose flour 

3 tsp baking powder 

2 tsp salt 

1 tsp baking soda

 

Instructions:

Chili:

1. Drain and rinse beans; set aside. Drain chiles and reserve 1/2 cup of each soaking liquid; set aside.

2. Heat a large pot over medium-low heat. Add oil, then onion, carrot, bell pepper, jalapeño, garlic, and 1/2 tsp. salt. Stir frequently on medium-low heat until liquid is released and vegetables start to stew down.

3. Add the paprikas, chili powder, cayenne, cumin, black pepper, onion powder, tomato paste, beans, and tomatoes and stir to incorporate.

4. In a medium bowl, use an immersion blender to purée the chiles, the reserved chile soaking liquids, 1 1/2 tbsp. vinegar, the chipotle in adobo, brown sugar, 1 1/2 tsp. salt, and 3 tbsp. water. Add mixture to pot, bring to a simmer, and simmer lightly for 1 1/2 hours.

5. Add corn and 1/3 cup water to pot, bring back to a simmer, and let simmer lightly for 1 hour.

6. Remove pot from heat. Stir in the chocolate, 1/2 tsp. salt, and the remaining 3 tbsp. vinegar. Serve warm, topped with garnishes, if using.

Cornbread: 

1. Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.

2. Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.

3. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.

4. Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. 

Pair with our 2021 Stagecoach Road Pinot Noir »

 

Time Posted: Sep 11, 2023 at 10:55 AM Permalink to 2021 Stagecoach Road Pinot Noir & Veggie Chili with Brown Butter Maple Corn Bread Permalink
Fort Ross
 
August 2, 2023 | Fort Ross

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.

glass_noodle_salad_with_snap_peas_white_miso_vinaigrette
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.

Pair with our 2021 Chenin Blanc »

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.  

Time Posted: Aug 2, 2023 at 6:45 AM Permalink to 2021 Chenin Blanc & Glass Noodle Salad with Snap Peas and White Miso Vinaigrette Permalink
Fort Ross
 
April 15, 2023 | Fort Ross

Spring 2023 Releases & Food Pairings

Embrace the warm spring weather and longer evenings with our latest releases and suggested pairings.

2020 Mother of Pearl Chardonnay & Spring Greens and Peas with Ricotta and Preserved Lemon

spring_greens_peas_ricotta_and_preserved_lemon

With fava beans, pea shoots, and dandelion greens, this lovely green salad pairs beautifull with our 2020 Mother of Pearl Chardonnay.

Recipe here.

2021 Bicentennial Pinot Noir & Portobello Mushroom & Red Pepper Pizza

portobello_mushroom_and_red_pepper_pizza

Our 2021 Bicentennial Pinot Noir s a gorgeous, savory pairing for this mushroom & roasted red pepper pizza. A great plan for a Friday evening!

Recipe here.

2021 Top of Land Pinot Noir & Italian Sausage Burgers with Garlicky Spinach

italian_sausage_burgers_and_garlicky_spinach

Fire up the grill and open a bottle of the 2021 Top of Land Pinot Noir

Recipe here. 

Time Posted: Apr 15, 2023 at 6:45 AM Permalink to Spring 2023 Releases & Food Pairings Permalink
Fort Ross
 
April 14, 2023 | Fort Ross

2021 Top of Land Pinot Noir & Italian Sausage Burgers with Garlicky Spinach

Spring 2023 selections: Italian Sausage Burgers with Garlicky Spinach

Fire up the grill and open a bottle of the 2021 Top of Land Pinot Noir.

italian_sausage_burgers_with_garlicky_spinach
Recipe by Grace Parisi via Food & Wine Magazine

Ingredients:

10 ounces baby spinach

2 tablespoons extra-virgin olive oil, plus more for brushing

2 garlic cloves, minced

1 teaspoon anchovy paste (optional)

Salt

1 pound sweet or hot Italian sausages (or a combination of both), casings removed

4 slices of provolone cheese

1/4 cup sun-dried-tomato pesto

4 round ciabatta rolls, split and toasted

Instructions:

1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.

Pair with our 2021 Top of Land Pinot Noir »

Why It Works 

The intensely concentrated dark fruit flavors of our 2021 Top of Land Pinot Noir provide a pleasing contrast to the spicy and savory characteristics of the Italian sausage.  

Time Posted: Apr 14, 2023 at 9:30 AM Permalink to 2021 Top of Land Pinot Noir & Italian Sausage Burgers with Garlicky Spinach Permalink
Fort Ross
 
April 12, 2023 | Fort Ross

2020 Mother of Pearl Chardonnay & Spring Greens and Peas with Ricotta and Preserved Lemon

Spring 2023 selections: Spring Greens and Peas with Ricotta and Preserved Lemon

With fava beans, pea shoots, and dandelion greens, this lovely green salad pairs beautifull with our 2020 Mother of Pearl Chardonnay. Place the bottle in the fridge for about two hours, then enjoy!

spring_greens_and_peas_with_ricotta_and_lemon_salad
Recipe by Michelle McKenzie via Sunset Magazine

Ingredients:


10 ounces (2 cups) shelled fresh peas (from about 1 lb. pods)* or frozen peas, thawed

12 ounces ricotta, preferably sheep’s milk

1 tablespoon lemon juice

Freshly ground pepper

1/2 cup Preserved Lemon

Herb Oil (recipe at right) or best quality extra-virgin olive oil

4 ounces (about 4 cups) mixed spring greens

1 ounce (about 2 cups) of at least 3 mixed fresh herb leaves

About 1/2 ounce (1 bunch) chives, trimmed and snipped into 1⁄2-in. pieces

Flaky sea salt

Edible flowers, such as Johnny jump-up violas, sage, thyme, or arugula (optional)

Preserved Lemon Herb Oil

Instructions:

1. Bring a large pot of water to a boil; add salt until it tastes like the sea. Set a large bowl of ice water near the stove.

2. If using fresh peas, boil until bright green and tender, 30 seconds to 1 minute. With a slotted spoon, transfer to ice bath to cool. Drain well, spread on a kitchen towel, and pat dry. If using thawed frozen peas, dry them the same way, uncooked.

3. To 4 to 6 large shallow bowls, add a large spoonful of ricotta on one side.

4. In a large bowl, whisk together lemon juice, a pinch of fine sea salt, a few grinds of pepper, and 1/4 cup preserved lemon herb oil. Add peas, greens, herb leaves, chives, and another pinch of fine salt. Gently toss with clean hands. Season with more lemon juice, oil, or salt, depending on the greens used.

5. Mound salad next to cheese. Drizzle a spoonful of extra preserved lemon herb oil around each salad so that it forms a shallow, bright green pool. Top salads with flaky sea salt and a few edible flowers, if using. Serve at once.

Pair with our 2020 Mother of Pearl Chardonnay »

Why It Works 

The 2020 Mother of Pearl Chardonnay highlights the lemon and ricotta flavors excpetionally well, while dancing with the sweet greens and herbs that make this salad so refreshing.

Time Posted: Apr 12, 2023 at 9:25 PM Permalink to 2020 Mother of Pearl Chardonnay & Spring Greens and Peas with Ricotta and Preserved Lemon Permalink