Spring is a dynamic and captivating time at Fort Ross Vineyard as the sun breathes life into the coming vintage. The vines have begun to wake from their winter slumber as budbreak began on March 30th. It is an ideal spring on the Sonoma Coast with many warm days and crisp nights, the entire property is starting to blossom. There is no better time to come visit our beautiful outdoor patios overlooking the Pacific Ocean to enjoy these spring releases! Savor springtime with Fort Ross Vineyard wine paired with exceptionally refreshing dishes.
"The delicate, milky flavor of fresh ricotta pairs with the grassy, lightly sweet taste of fava beans. Use best-quality cheese, produce, and bread here for a toast that’s more than the sum of its parts." - Food & Wine Magazine
Our 2018 Mother of Pearl Chardonnay matches the creaminess of this dish while creating balance with vibrant acidity.
"Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish. The attached drumette gives these airline chicken breasts more flavor; bone-in, skin-on chicken thighs make a good substitute." - Food & Wine Magazine
With its lifted acidity and bright red fruit characteristics, the 2018 Bicentennial Pinot Noir enhances this delightful spring meal without overwhelming the flavors.
Fort Ross Chef Michael Dotson uses fresh ingredients that represent our vineyard - both Fava beans and peas grow in the cover crop between our vine rows, helping to keep our soil alive and healthy. Make your own tahini dressing to drizzle over it, and keep it in the fridge for up to 4 days! The 2018 Top of Land Pinot Noir will highlight the earthiness of the mushroom & umami of the dressing while allowing the other vegetables to shine.
Fort Ross chef, Michael Dotson has prepared this recipe to be enjoyed with our newly released 2018 Top of Land Pinot Noir
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
Kosher or Sea Salt and fresh pepper
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.
This light, flavorful tahini dressing can be made in advance and stored in the fridge for 3-4 days.
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
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.
This Food & Wine recipe is best paired with our newly released 2018 Top of Land Pinot Noir
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)
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.
This Food & Wine recipe is best paired with our newly released 2018 Bicentennial Pinot Noir
4 (10-ounce) skin-on airline chicken breasts
1 ½ teaspoons s kosher salt, divided, plus more to taste
¾ teaspoon black pepper, divided
1 tablespoon olive oil
6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)
8 ounces fresh oyster mushrooms, halved
6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)
3 tablespoons unsalted butter, cut into pieces, divided
6 rosemary and thyme sprigs, divided
2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)
¼ cup (2 ounces) rosé wine
½ cup unsalted chicken stock
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.
2. Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.
3. Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables.
This Food & Wine recipe is best paired with our newly released 2018 Mother of Pearl Chardonnay
3 quarts water
2 tablespoons plus 1 teaspoon fine sea salt, divided, plus more to taste
1 pound unshelled fava beans or 1 cup frozen shelled favas or edamame
1/3 cup plus 1 tablespoon olive oil, divided
4 (1/2-inch-thick) rustic bread slices or pain au levain slices, cut from the center of the loaf
1 cup fresh whole-milk ricotta cheese
1 teaspoon finely chopped fresh tarragon, plus whole tarragon leaves, for garnish
1/8 teaspoon black pepper
1. Bring 3 quarts water to a boil in a large stockpot over high. Stir in 2 tablespoons salt. Shell fava beans; add beans to boiling water. Cook until tender, about 4 minutes. Using a slotted spoon, immediately transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well. If using shelled fresh beans, peel and discard skins from beans. Stir together peeled beans, 1 tablespoon oil, and 1/2 teaspoon salt in a small bowl. Set aside.
2. Preheat grill to medium-high (400°F to 450°F). Brush bread slices evenly on both sides with remaining 1/3 cup oil. Place on unoiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side.
3. Stir together ricotta, chopped tarragon, pepper, and remaining 1/2 teaspoon salt in a small bowl; spread seasoned ricotta evenly on 1 side of each toast slice; top evenly with dressed favas. Cut toasts in half on an angle; arrange on a serving platter. Season with salt, and sprinkle with tarragon leaves.