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Fort Ross Vineyard

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
Fort Ross
 
September 7, 2021 | Fort Ross

Fall 2021 Releases & Recipe Pairings

September on the Sonoma Coast means that our grapes are ready for harvest. We officially began picking on August 27th, first selecting Pinot Noir destined for our Sea Stars Blanc de Noirs. Now we are starting to harvest Chardonnay & some of our lower elevation sites of Pinot Noir.

As the weather continues to cool down, we're ready to start making our favorite fall recipes. Enjoy these selected ideas along with a recommended pairing!

2019 "FRV" Chardonnay & Swiss Chard and Leek Gratin

swiss_chard_and_leek_gratin

"This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano." - Food & Wine Magazine

With it's subtly creamy texture and bright citrus & apple notes, our 2019 "FRV" Chardonnay complements the cheesiness of the gratin while creating delightful contrast in the acidity. 

Recipe here.

2018 Stagecoach Road Pinot Noir & Chicken, Wild Mushroom and Roasted-Garlic Sauté

"Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness." - Food & Wine Magazine

The 2018 Stagecoach Pinot Noir is one of our fuller-bodied cuvées, featuring ripe black fruit layered over earthy spice. The savory characteristics accentuate the umami in the mushrooms while the fruit melds with the richness of the chicken thighs.

Recipe here.

2016 Pinotage & Vietnamese Shaking Beef 

"Here, the peppery, salty-sweet, juicy beef mingles with the light salad dressing to create a great sauce that pools on the platter, perfect for drizzling over rice. Watercress leaves warm and wilt under the Shaking Beef (so named for the back-and-forth shaking of the pan), while their stems remain crunchy." - Food & Wine Magazine

With its fine-grained tannins, savory, smoky character, and plum compote fruit flavors, Pinotage has a natural affinity for beef dishes. In this recipe, rice vinegar, oyster sauce, and honey add lifted acidity to the peppered beef that matches our 2016 Pinotage's structure precisely, highlighting the fruit. 

Recipe here. 

Time Posted: Sep 7, 2021 at 4:30 PM Permalink to Fall 2021 Releases & Recipe Pairings Permalink
Fort Ross
 
September 7, 2021 | Fort Ross

2019 "FRV" Chardonnay & Swiss Chard and Leek Gratin

Recipe by Food & Wine Magazine


The Recipe

3 pounds Swiss chard, large stems discarded
3 tablespoons extra-virgin olive oil
6 medium leeks, white and tender green parts only, sliced 1/4 inch thick
Salt
3 garlic cloves, minced
6 tablespoons unsalted butter
2/3 cup all-purpose flour
1 quart whole milk
1/2 cup shredded Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper

Step 1: In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.

Step 2: Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.

Step 3: Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.

Step 4: Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Why it works

With it's subtly creamy texture and bright citrus & apple notes, our 2019 "FRV" Chardonnay complements the cheesiness of the gratin while creating delightful contrast in the acidity. 

Time Posted: Sep 7, 2021 at 10:40 AM Permalink to 2019 Permalink
Fort Ross
 
September 7, 2021 | Fort Ross

2016 Pinotage & Vietnamese Shaking Beef

Recipe by Food & Wine Magazine


The Recipe

Beef
1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces

Salad
1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons unseasoned rice vinegar
1 1/2 teaspoons granulated sugar or honey
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
4 cups lightly packed watercress, baby arugula, or other salad greens
1 cup torn radicchio or 8 halved cherry tomatoes
1/4 cup fresh mint, basil, or other herb leaves, torn
2 tablespoons canola oil or other neutral oil (such as grapeseed)

Step 1: Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.

Step 2: Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.

Step 3: Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.

Why it works

With its fine-grained tannins, savory, smoky character, and plum compote fruit flavors, Pinotage has a natural affinity for beef dishes. In this recipe, rice vinegar, oyster sauce, and honey add lifted acidity to the peppered beef that matches our 2016 Pinotage's structure precisely, highlighting the fruit. The spice notes on the beef & green notes from the herbs and salad are bright & balanced against the tannins. 

Time Posted: Sep 7, 2021 at 7:48 AM Permalink to 2016 Pinotage & Vietnamese Shaking Beef Permalink
Fort Ross
 
July 14, 2021 | Fort Ross

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. 

Time Posted: Jul 14, 2021 at 7:17 AM Permalink to 2017 Bicentennial Pinot Noir & Picanha Steaks Permalink
Fort Ross
 
May 18, 2021 | Fort Ross

Sonoma Magazine Features our Protea Garden

Our Favorite Winery Gardens in Sonoma

By Megan McCrea, Sonoma Magazine May 2021

"Proteas on the Coast: In a nod to the owners’ native South Africa, a vast collection of rare proteas takes pride of place at coastal Fort Ross Vineyard & Winery. Look for the ‘Pink Mink’—pink flowers with black feathery tips—and the ‘Scarlet Ribbon’ Pincushion, a bright-red bloom with orange spikes."

We are so happy to see our lovely protea garden featured in Sonoma Magazine. Now is the best time to view them as they are in full bloom - reservations are from 10am to 3pm, Friday - Monday. Book online or call us at (707) 847-3460 to reserve your tasting!

Time Posted: May 18, 2021 at 4:15 PM Permalink to Sonoma Magazine Features our Protea Garden Permalink
Fort Ross
 
April 12, 2021 | Fort Ross

Roasted Maitake Mushroom with Pearl Couscous, Pea Shoots, and Fava Bean Salad

Springtime 2021 selections

Fort Ross chef, Michael Dotson has prepared this recipe to be enjoyed with our newly released 2018 Top of Land Pinot Noir

Ingredients:

1 cup pearl couscous

1 cup water

2 T. virgin olive oil

1 t. turmeric

1 T sea salt

½ cup halved mini/baby carrots

1 large shallot sliced in ¼ inch thick rings

2 T. virgin olive oil

12 ounces maitake mushrooms

2 T virgin olive oil

2 T. butter

Small handful pea shoots

½ cup shucked, blanched and peeled fava beans

Tahini Dressing*

Kosher or Sea Salt and fresh pepper

Instructions:

1. Pre heat oven to 400 degrees

2. In a pot, toast couscous in olive oil until some of it starts to turn golden brown. Add turmeric and stir in. Then add water & sea salt, cover and turn down heat to low.

3. Cook 10 minutes and check to see if all of the water has absorbed. If not, cook 1-2 minutes longer. Transfer couscous to a cookie sheet to cool.

4. Brush a sheet pan with oil. Toss carrots and shallots with olive oil, salt, and pepper and spread evenly on half of sheet pan. Place clusters of mushrooms on other half and brush with olive oil and melted butter; season with salt and pepper.

5. Roast veggies in the oven until just tender and lightly colored, about 20 minutes.

6. Toss couscous with veggies, fava beans, 2 tablespoons of dressing, salt, pepper and a couple good pinches of pea shoots.

7. Divide pea shoots among 4 bowls or salad plates and spoon equal portions of couscous salad over pea shoots. Top with a cluster of mushrooms and drizzle a teaspoon of dressing around plate/bowl and over mushroom.

Tahnini Dressing

This light, flavorful tahini dressing can be made in advance and stored in the fridge for 3-4 days. 

Ingredients:

2 T minced shallots

1 T minced fresh ginger

2 oz, rice vinegar

1 t. white miso

2 T water

3 T tahini

1 t. salt and 3-4 twists of fresh pepper

2 oz. any neutral oil

Instructions:

1. In a bowl, whisk first 7 ingredients together well and emulsify oil in. Taste and adjust salt and pepper if needed or vinegar balance to your liking.

2. Let sit an hour before using so flavors can meld.

Time Posted: Apr 12, 2021 at 5:30 AM Permalink to Roasted Maitake Mushroom with Pearl Couscous, Pea Shoots, and Fava Bean Salad Permalink
Fort Ross
 
April 10, 2021 | Fort Ross

Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon

Springtime 2021 selections

This Food & Wine recipe is best paired with our newly released 2018 Top of Land Pinot Noir

Ingredients:

1 ounce dried morel mushrooms (about 26 medium morels)

4 cups hot water
½ cup unsalted butter (4 ounces), divided

2 cups finely chopped yellow onion

⅓ cup finely chopped carrot

2 ¾ cups finely chopped fresh cremini mushrooms

½ cup finely chopped celery

4 garlic cloves, finely chopped

½ teaspoon black pepper, plus more to taste and for garnish

¼ cup plus 1 teaspoon kosher salt, divided, plus more to taste

½ cup (4 ounces) dry white wine

2 thyme sprigs

2 cups lower-sodium chicken broth or vegetable broth

4 quarts water

12 ounces uncooked bucatini pasta

1 medium bunch dandelion greens or spinach, trimmed and roughly chopped (about 3 cups)

2 tablespoons whole-grain mustard

¼ cup chopped fresh tarragon, plus tarragon leaves for garnish

1 ½ ounces Parmesan cheese, grated with a Microplane (about 1 cup)

Instructions:

1. Place dried morel mushrooms in a large heatproof bowl; add 4 cups hot water. Place a plate on top of mushrooms to keep submerged. Let stand until mushrooms are plump, about 30 minutes. Lift mushrooms from liquid, and squeeze gently to remove excess liquid. Reserve liquid in bowl; finely chop mushrooms.


2. Melt 1/4 cup butter in a large (12- to 14-inch) skillet over medium. Add onion and carrot; cook, stirring often, until carrot is tender, about 8 minutes. Add cremini mushrooms, celery, garlic, and chopped rehydrated morels; cook, stirring occasionally, until cremini mushrooms have released their liquid, about 5 minutes. Sprinkle mixture with pepper and 1 teaspoon salt; cook, stirring often and scraping bottom of skillet, until liquid has evaporated and vegetables start to caramelize, about 12 minutes. Add wine and thyme sprigs; stir to release browned bits from skillet. Cook, undisturbed, until wine has completely evaporated, about 2 minutes. Carefully pour reserved mushroom soaking liquid into skillet, leaving any sediment in bowl. Add broth to skillet; bring to a vigorous simmer over medium. Reduce heat, and simmer, stirring occasionally, until mixture has thickened and reduced to about 3 cups, 40 to 45 minutes. Discard thyme sprigs. Cover and keep warm over low until ready to use. 

3. Bring 4 quarts water to a boil in a large pot over high. Add remaining 1/4 cup salt, and return to a boil. Add bucatini; cook, stirring occasionally, until pasta is al dente, 7 to 9 minutes, adding dandelion greens during last minute of cooking. Meanwhile, return ragù in skillet to a simmer over medium-high.


4. Using a spider or fine wire-mesh strainer, lift pasta and greens from cooking liquid, and add to ragù in skillet. Cook over medium-high, tossing to coat pasta with sauce. Add pasta cooking liquid as needed, 1/4 cup at time, until sauce is creamy and clings to pasta, about 4 minutes. Stir in mustard and remaining 1/4 cup butter until combined. Season with salt and pepper to taste. Fold in tarragon.

5. Divide pasta evenly among bowls; sprinkle with Parmesan. Garnish with tarragon leaves and additional pepper. Serve immediately.

Time Posted: Apr 10, 2021 at 8:45 PM Permalink to Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon Permalink