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Fort Ross Vineyard

Fort Ross
 
April 5, 2022 | Fort Ross

Spring 2022 Releases & Food Pairings

Head to your favorite local markets and shops to pick up all the ingredients for these tasty spring recipes - you will want all of the supplies on hand for when your next club shipment arrives! Enjoy this guide to some suggested pairings.

2019 Mother of Pearl Chardonnay & Veal Stew with Spring Greens

seared_scallops_with_fennel_lemon_relish

We would understand if you have an initial skepticism of pairing veal with our 2019 Mother of Pearl Chardonnay, but between the tenderness of the veal and the creamy, lemony flavors of the greens, we are sure you will change your mind.

Recipe here.

2019 Bicentennial Pinot Noir & Bucatini with Mushroom Ragu, Dandelion Greens, and Taragon

carnitas_jackfruit_tacos

Enjoy this tasty pasta dish vegetarian or add leftover grilled chicken for more protein. In any case, pour a glass of our 2019 Bicentennial Pinot Noir alongside it. 

Recipe here.

2019 Top of Land Pinot Noir & Braised Sausage with Fennel and Toasted Spices 

spicy_lemon_rosemary_pork_tenderloin

Savory, spicy, and full of flavor, this recipe for braised sausage is the type of dinner you want to enjoy out on the deck on a beautiful night. Of course, with a glass of our 2019 Top of Land Pinot Noir by its side.

Recipe here. 

Time Posted: Apr 5, 2022 at 9:05 AM Permalink to Spring 2022 Releases & Food Pairings Permalink
Fort Ross
 
April 5, 2022 | Fort Ross

2019 Top of Land Pinot Noir & Braised Sausage with Fennel and Toasted Spices

Spring 2022 selections:  Braised Sausage with Fennel and Toasted Spices

Savory, spicy, and full of flavor, this recipe for braised sausage is the type of dinner you want to enjoy out on the deck on a beautiful night. Of course, with a glass of our 2019 Top of Land Pinot Noir by its side.

veal_stew_spring_greens
Recipe by Kelsey Youngman via Food & Wine Magazine

Ingredients:

1/4 cup extra-virgin olive oil, divided

6 hot Italian sausage links, pricked with a fork

2 large (13-ounce) fennel bulbs, cut in half lengthwise, cores removed, bulbs cut into 1-inch wedges, fronds reserved

2 tablespoons fennel seeds

4 teaspoons pink peppercorns

2 cups chicken stock or lower-sodium chicken broth

1/4 teaspoon kosher salt

1 cup hummus

Lemon zest and lemon wedges, for garnish

Instructions:

1. Heat 2 tablespoons oil in a straight-sided 14-inch skillet over medium-high. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer sausages to a plate. Add fennel wedges, cut sides down, to skillet; cook until browned on both sides, about 2 minutes and 30 seconds per side. Transfer to plate with sausages.

2. Add fennel seeds, peppercorns, and remaining 2 tablespoons oil to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, 30 seconds to 1 minute. Remove half of the spice mixture from skillet, and reserve for garnish.

3. Add stock to skillet, stirring and scraping bottom of skillet to loosen browned bits. Bring to a simmer over medium-high. Return sausages and fennel wedges to skillet; cover and reduce heat to low. Cook until fennel wedges are tender, about 30 minutes. Sprinkle with salt.

4. Spread hummus smoothly on a platter. Top with sausages and fennel wedges; spoon sauce from skillet over platter. Garnish with lemon zest, lemon wedges, reserved fennel fronds, and reserved spice mixture.

Pair with 2019 Top of Land Pinot Noir »

Why It Works 

We decided on a "sweet & spicy" type of pairing here - the spiciness of the sausage is complemented by the juicy red fruit of our 2019 Top of Land Pinot Noir. Though the wine is dry, the brightness of the fruit shines against the savory, spicy sausage. Notes of spice in the Pinot also work well with the sausage and fennel.

Time Posted: Apr 5, 2022 at 8:50 AM Permalink to 2019 Top of Land Pinot Noir & Braised Sausage with Fennel and Toasted Spices Permalink
Fort Ross
 
January 17, 2022 | Fort Ross

2018 Mother of Pearl Chardonnay & Black Cod with Miso

Winter 2022 selections: Black Cod with Miso

This preparation of marinated black cod from Food & Wine is simple, yet incredibly rich on flavor. This protein-packed fish also contains over 1,000mg of omega-3's! Add on a seaweed salad to complete the meal - this combination of seaweed & kale is incredibly rich in iron. Best enjoyed with a glass of our 2018 Mother of Pearl Chardonnay

black_cod_with_miso
Credit: Nobu Matsuhisa via Food & Wine Magazine

Ingredients:

3 tablespoons mirin

3 tablespoons sake

1/2 cup white miso paste

1/3 cup sugar

Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick

Vegetable oil, for grilling

Pickled ginger, for serving

Instructions:

1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

2. Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Pair with 2018 Mother of Pearl Chardonnay »

Why It Works 

Miso is a wonderful, versatile ingredient, adding saltiness and a whole lot of umami. This richness matches the weight of our 2018 Mother of Pearl Chardonnay perfectly. The sweet vanilla and spice notes from oak aging sing alongside the subtle sweetness of the marinade and spiciness of pickled ginger. It's a healthy yet decadent meal that's easy to make. 

Time Posted: Jan 17, 2022 at 8:30 AM Permalink to 2018 Mother of Pearl Chardonnay & Black Cod with Miso Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

2018 "FRV" Pinot Noir & Spicy Lemon-Rosemary Pork Tenderloin

Winter 2022 selections: Spicy Lemon-Rosemary Pork Tenderloin

This simple-yet-elegant preparation of a pork tenderloin from Food & Wine is a warm, comforting dish to enjoy any day of the week. The so-called "other white meat," this particular cut of pork is quite lean, and, as the name suggests, tender. A 3oz serving contains just 3g of fat and 62mg of cholesterol, while delivering 22g of protein. We recommend pairing it with our 2018 "FRV" Pinot Noir

spicy_lemon_rosemary_pork_tenderloin
Credit: Jimmy Bradley via Food & Wine Magazine

Ingredients:

6 tablespoons extra-virgin olive oil

3/4 cup fresh lemon juice

1/4 cup rosemary leaves

2 tablespoons crushed red pepper

6 garlic cloves, chopped

Four 1-pound pork tenderloins

Salt and freshly ground pepper
 

Instructions:

1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours.

2. Let the pork stand at room temperature for 1 hour. Preheat the oven to 400° and preheat a griddle or a very large skillet. Remove the pork from the marinade. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat until browned all over, about 6 minutes. Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.

Pair with 2018 "FRV" Pinot Noir »

Why It Works 

Our 2018 "FRV" Pinot Noir is medium bodied and showcases a range of bright, ripe red fruit alongisde spicy oak notes. As a leaner cut of pork, the tenderloin carries the same weight as the Pinot. The juiciness of the wine complements every bite, while the fruit notes pleasantly contrast the rosemary. 

Time Posted: Jan 10, 2022 at 2:40 PM Permalink to 2018 Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

2019 The Terraces Pinot Noir & Carnitas Jackfruit Tacos

Winter 2022 selections: Carnitas Jackfruit Tacos

This Food & Wine recipe provides a healthy, delcious, plant-based alternative to traditional carnitas. The savory jackfruit reduces the amount of fat and cholesterol in your dish. In fact, jackfruit may actually help lower cholesterol. Combined with its high potassium content, it's a great heart-healthy food choice. We recommend pairing it with our 2019 The Terraces Pinot Noir

carnitas_jackfruit_tacos
Credit: Jocelyn Ramirez via Food & Wine Magazine

Ingredients:

Avocado Salsa
3 medium tomatillos, husks removed
1 medium jalapeño, stemmed (seeded, if desired)
1 medium Hass avocado, pitted
1 cup packed fresh cilantro stems and leaves
3 to 6 tablespoons water, as needed
1 tablespoon fresh lemon juice
1 ¼ teaspoons kosher salt, plus more to taste
⅛ teaspoon ground cumin

Jackfruit "carnitas"
3 (20-ounce) cans young green jackfruit in water, drained, rinsed, and squeezed dry
¾ cup neutral cooking oil (such as grapeseed), plus more as needed
5 tablespoons fresh orange juice, divided
2 tablespoons ground cumin
1 tablespoon dried oregano
2 ½ teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
½ teaspoon crushed red pepper

Other Ingredients
10 (4- to 6-inch) corn tortillas, warmed
Pico de gallo, fresh cilantro leaves, and lemon wedges, for serving
 

Instructions:

Make the avocado salsa

1. Heat a large cast-iron skillet over medium. Add tomatillos and jalapeño; cook, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool 20 minutes.

2. Place tomatillos, jalapeño, avocado, cilantro, 3 tablespoons water, lemon juice, salt, and cumin in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1 tablespoon at a time, as needed until a pourable consistency is reached. Season with additional salt to taste. Cover and chill until ready to serve.

Make the jackfruit "carnitas"

3. Using a knife, remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts, and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 21/2 tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine. 

4. Heat a large cast-iron skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.

5. Place about 1/4 cup jackfruit mixture on each tortilla. Top with pico de gallo and cilantro. Serve with avocado salsa and lemon wedges. 

Pair with 2019 The Terraces Pinot Noir »

*Tip from Fort Ross Vineyard: save time by looking for pre-seasoned jackfruit products in the refridgerated section of the grocery store - typically next to the tofu & other meat substitute products!

Why It Works 

Layers of ripe fruit from our 2019 The Terraces Pinot Noir combine with the spices of the jackfruit "carnitas" to create a fun sort of "sweet-and-spicy," play on the palate. This juicy wine matches the succulent, juicy texture of this substitute of pulled-pork. 

Time Posted: Jan 10, 2022 at 12:40 PM Permalink to 2019 The Terraces Pinot Noir & Carnitas Jackfruit Tacos Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

2019 Bicentennial Chardonnay & Seared Scallops with Fennel & Lemon Relish

Winter 2022 selections: Seared Scallops with Fennel & Lemon Relish

This Food & Wine recipe is a great way to start off 2022. Scallops are a highly nutrition seafood that are low in fat. In fact, a 3oz serving of scallops has less than 1g of fat and 17g of protein, plus a healthy dose of potassium, iron, and vitamin B6. We recommend pairing it with our 2019 Bicentennial Chardonnay

seared_scallops_with_fennel_lemon_relish
Credit: Joanne Weir via Food & Wine Magazine

Ingredients:

1/4 cup extra-virgin olive oil

1 1/2 teaspoons finely grated lemon zest

1 1/2 tablespoons fresh lemon juice

1 tablespoon chopped flat-leaf parsley

1 small shallot, very finely chopped

1/4 cup diced fennel bulb

Large pinch of ground fennel

Salt and freshly ground pepper

1 pound large sea scallops

1 bunch arugula, tough stems discarded

Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon zest, lemon juice, parsley, shallot, diced fennel bulb and ground fennel. Season with salt and pepper.

2. Heat the remaining 1 tablespoon of olive oil in a medium skillet. Season the scallops with salt and pepper and cook over moderately high heat until golden brown and opaque throughout, about 3 minutes per side.

3. Mound the arugula on plates and top with the scallops. Spoon the fennel and lemon relish on the scallops and serve with lemon wedges. 

Pair with 2019 Bicentennial Chardonnay »

Why It Works 

Searing scallops on high heat gives the edges a beautiful, crispy crust while leaving the insides tender & rich. This rich texture combined with the slightly sweet flavor of the fish matches the weight & subtle vanilla note of our 2019 Bicentennial Chardonnay. The addition of lemon & fennel are complemented by the citrus & mineral flavors in the wine.

Time Posted: Jan 10, 2022 at 12:16 PM Permalink to 2019 Bicentennial Chardonnay & Seared Scallops with Fennel & Lemon Relish Permalink
Fort Ross
 
January 10, 2022 | Fort Ross

Winter 2022 Releases & Food Pairings

Our latest releases are out to kick off 2022! To start the new year off right, we've selected some recipe pairings that are low on calories, but huge on flavor. 

2019 Bicentennial Chardonnay & Seared Scallops with Fennel & Lemon Relish

seared_scallops_with_fennel_lemon_relish

Scallops are a highly nutrition seafood that are low in fat. In fact, a 3oz serving of scallops has less than 1g of fat and 17g of protein, plus a healthy dose of potassium, iron, and vitamin B6. The rich, slightly sweet flavor of seared scallops is matched in weight by our 2019 Bicentennial Chardonnay. The lemon & fennel notes bring out the citrus & mineral flavors of the wine as well.

Recipe here.

2019 The Terraces Road Pinot Noir & Carnitas Jackfruit Tacos

carnitas_jackfruit_tacos

"For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas." - Food & Wine Magazine

The savory jackfruit is used as a plant-based substitute in a variety of classic dishes, reducing the amount of fat and cholesterol in your dish. In fact, jackfruit may actually help lower cholesterol. Combined with its high potassium content, it's a great heart-healthy food choice. When paired with our 2019 The Terraces Pinot Noir, the succulent "pork" flavor is complemented by bright red fruit notes that create a sort of "sweet-and-spicy" play. 

Recipe here.

2018 "FRV" Pinot Noir & Spicy Lemon Rosemary Pork Tenderloin 

spicy_lemon_rosemary_pork_tenderloin

The so-called "other white meat," this particular cut of pork is quite lean, and, as the name suggests, tender. A 3oz serving contains just 3g of fat and 62mg of cholesterol, while delivering 22g of protein. Enjoy this warm, hearty dish all winter long with our 2018 "FRV" Pinot Noir. Ripe layers of fruit will contrast with the herbal notes of rosemary and bring out the juiciness of the tenderloin.

Recipe here. 

Time Posted: Jan 10, 2022 at 11:20 AM Permalink to Winter 2022 Releases & Food Pairings Permalink
Fort Ross
 
September 9, 2021 | Fort Ross

2016 Sea Stars Blanc de Noirs & Smoked Trout and Caper Cream Cheese Toasts

Fall 2021 selections: Salmon with Lentil-Beet Salad

This Food & Wine recipe is best paired with our 2016 Sea Stars Blanc de Noirs

smoked_trout_caper_cream_cheese_toast
Credit: Michael Turek via Food & Wine Magazine

Ingredients:

4 ounces cream cheese, softened

1 small shallot, minced

1 tablespoon chopped chives, plus 1-inch lengths, for garnish

1 tablespoon chopped drained capers

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

5 English muffins—split, toasted and buttered

1/2 pound skinless smoked trout fillet, coarsely chopped

Instructions:

1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.

2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.

Pair with 2016 Sea Stars Blanc de Noirs »

Why It Works 

"Sparkling wine is a good choice for smoked fish like salmon, or the trout on these creamy toasts. Choose a wine with some richness to it." - Food & Wine Magazine

Our 2016 Sea Stars Blanc de Noirs is dry & crisp featuring citrus, ripe apple, and a subtle strawberry note. These fruit flavors serve as a beautiful contrast against the savory-smoky flavor of the trout, while the acidity cuts the creaminess of the spread.

Time Posted: Sep 9, 2021 at 5:00 AM Permalink to 2016 Sea Stars Blanc de Noirs & Smoked Trout and Caper Cream Cheese Toasts Permalink
Fort Ross
 
September 9, 2021 | Fort Ross

2017 Stagecoach Road Pinot Noir & Salmon with Lentil-Beet Salad

Fall 2021 selections: Salmon with Lentil-Beet Salad

This Food & Wine recipe is best paired with our 2017 Stagecoach Road Pinot Noir

salmon_with_lentil_beet_salad
Credit: David Malosh via Food & Wine Magazine

Ingredients:

1 cup French green lentils

Kosher salt and pepper

6 baby golden beets, scrubbed and cut into 1/2-inch wedges

2 tablespoons sherry vinegar

2 tablespoons minced shallot

2 teaspoons Dijon mustard

1/4 cup plus 1 tablespoon extra-virgin olive oil

3 cups torn frisée, white and light green parts only 

2 red endives—halved lengthwise, cored and sliced crosswise on the diagonal

Four 5- to 6-ounce skin-on salmon fillets

Instructions:

1. In a large saucepan, cover the lentils with at least 2 inches of water and bring to a boil. Simmer over moderate heat until just tender, about 20 minutes. Remove from the heat, add a generous pinch of salt and let stand for 5 minutes. Drain well and spread the lentils on a baking sheet to cool. 

2. Rinse out the saucepan and put a steamer basket in it. Add 1 inch of water and bring to a boil. Scatter the beets in the basket, cover and steam until tender, about 10 minutes. Let the beets cool. 

3. In a large bowl, whisk the vinegar with the shallot, mustard and 1/4 cup of the olive oil. Season with salt and pepper. Add the lentils, beets, frisée and endives and toss to coat. Season with salt and pepper and toss again. 

4. Season the salmon with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the salmon, skin side down, and press gently with a spatula to flatten. Cook over moderately high heat until the skin is browned and crisp, about 3 minutes. Flip the salmon and cook until it is medium within, about 3 minutes longer. Transfer the salmon to plates and serve with the lentil salad.

Pair with 2017 Stagecoach Pinot Noir »

Why It Works 

"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.

Time Posted: Sep 9, 2021 at 4:30 AM Permalink to 2017 Stagecoach Road Pinot Noir & Salmon with Lentil-Beet Salad Permalink
Fort Ross
 
September 7, 2021 | Fort Ross

Chicken, Wild Mushroom and Roasted-Garlic Sauté with Stagecoach Road Pinot Noir

Fall 2021 selections: Chicken, Wild Mushroom and Roasted-Garlic Sauté

This Food & Wine recipe is best paired with our newly released 2018 Stagecoach Road Pinot Noir

springtime_fava_toast
Credit: Dana Gallagher via Food & Wine Magazine

Ingredients:

1 large head of garlic, top fourth cut off

3 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 cup dried porcini mushrooms

3/4 cup boiling water

1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces

Salt and freshly ground pepper

1/2 pound assorted mushrooms, such as stemmed shiitake, cremini and oyster, quartered

1 tablespoon unsalted butter, plus 2 tablespoons chilled

2 large shallots, thinly sliced

1/4 cup dry red wine

1/2 cup chicken stock

2 medium tomatoes, cut into 1-inch dice

1 tablespoon chopped tarragon

Crusty bread, for serving

Instructions:

1. Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact.

2. Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.

3. In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.

4. Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.

5. In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.

Time Posted: Sep 7, 2021 at 4:34 PM Permalink to Chicken, Wild Mushroom and Roasted-Garlic Sauté with Stagecoach Road Pinot Noir Permalink