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Fort Ross Vineyard

Fort Ross
 
November 10, 2022 | Fort Ross

Butternut Squash Soup with Brioche Crouton

Butternut Squash Soup with Brioche Crouton

Fort Ross Estate Chef John Vong offers his take on a classic autumn favorite. The richness of the squash and cream and completemented by sherry vinegar and lemon zest, making an ideal match for our 2019 Chardonnay

Ingredients:

Soup
1 butternut squash, about 2lb

2 quarts vegetable stock

2 cups cream

2 tablespoons olive oil

2 shallots, peeled and thinly sliced

1⁄2 teaspoon ground green cardamom

1 tablespoon sherry vinegar

Zest of one lemon

Kosher salt to taste

 Brioche crouton:
2 slices Brioche bread, cut into 1 inch sticks

2 tablespoons olive oil

Zest of half of a lemon

1⁄4 teaspoon ground green cardamom

Instructions:

Soup
1. Split squash in half, and scoop out seeds. Season with salt and green cardamom. Roast at 350F for one hour. Set aside to cool, then scoop the squash out of it’s skin.

2. In a large pot, sweat shallots over medium heat until translucent, about 2 minutes. Add roasted squash, and sauté for 2 minutes. Add sherry vinegar to deglaze.

3. Add cream and stock and bring to a simmer. Let simmer for 5 minutes, then blend until smooth.

4. Pour soup through a strainer into a clean pot a bring to a simmer. Season with salt and lemon zest.

5. Serve with crème fraiche on top and brioche crouton.

Brioche Crouton
1. Coat brioche with olive oil

2. Sprinkle on lemon zest and green cardamom.

3. Toast at 350F for 7 minutes, or until crispy

Pair with 2019 Chardonnay »

Why It Works 

Our 2019 Chardonnay shows contrasting notes of creaminess and minerality; hazelnut and pastry dough flavors are layered with Meyer lemon and our signature minerality. This round, creamy texture is in perfect harmony with the weight of this soup, and the minerality brings out the subtle lemony notes in the soup.

Time Posted: Nov 10, 2022 at 8:40 AM Permalink to Butternut Squash Soup with Brioche Crouton Permalink
Fort Ross
 
September 13, 2022 | Fort Ross

2019 Chardonnay & Pumpkin-filled Pasta

Fall 2022 selections: Pumpkin-filled Pasta

Whether you folllow this recipe to make the homemade pasta or choose to substitute for gyoza wrappers, the delicate sweet and savory flavors of pumpkin wrap around the citrus, stone fruit, and mineral flavors of our 2019 Chardonnay

pumpkin_filled_pasta
Recipe via Sunset Magazine

Ingredients:

Filling
1 cup canned pumpkin (about half of a 15-oz. can)

 2 tablespoons finely chopped Cremona fruit in mustard syrup (optional)

 1/4 cup fresh-grated parmesan cheese

 2 tablespoons finely crushed amaretti or other almond macaroon cookies

 1 tablespoon fine dried bread crumbs

 1/8 teaspoon fresh-grated nutmeg

 1/4 teaspoon salt

 1 tablespoon brandy

 Pasta:
 About 2 cups unbleached or regular all-purpose flour

 1/4 teaspoon salt

 3 large eggs

 2 large egg yolks

Substitute: Japanese gyoza wrappers

 Sauce:
 1/2 cup (1/4 lb.) butter or margarine

 1/3 cup lightly packed fresh sage leaves, rinsed and dried

 1/2 cup fresh-grated parmesan cheese

 Salt and pepper

Instructions:

1. To make filling: In a bowl, mix pumpkin, Cremona fruit in mustard syrup, parmesan cheese, crushed amaretti cookies, bread crumbs, nutmeg, salt, and brandy.

2. To make pasta: In a food processor, whirl 2 cups flour and salt to blend; add eggs and egg yolks, and whirl until dough holds together (or in a bowl, mix ingredients with a fork). Scrape pasta dough onto a lightly floured board and roll to coat with flour. Knead until dough feels smooth, adding flour as required to prevent sticking, about 1 minute if mixed in a food processor, 15 minutes if stirred. Cover dough with plastic wrap and let rest 10 to 15 minutes.

3. Divide dough in half and shape each portion into a smooth ball. Roll each ball through a pasta machine to 1/16 inch thick, or roll on a floured board. With a floured 2 3/4-inch round cutter, cut out 48 to 50 pasta rounds. Reroll dough as needed; discard excess.

4. Spoon an equal portion of filling onto center of each pasta round (about 1 teaspoon). Moisten pasta rims with water, fold over to enclose filling, and press edges with fork tines to seal. Arrange filled pasta on a floured surface (or 10- by 15-in. baking pans, if making ahead); let dry 10 minutes, turn over, and dry 20 minutes longer (or cover airtight and chill).

5. Bring 4 quarts water to a boil in a 7- to 8-quart pan over high heat; add half the pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. As they are cooked, transfer with a slotted spoon to a rimmed ovenproof platter; cover with foil and keep warm on an electric warming tray or in a 250° oven. Repeat to cook remaining pasta.

6. To make sauce: In an 8- to 10-inch nonstick frying pan over high heat, melt butter. Add sage leaves and stir often until darker green, about 30 seconds. Immediately, pour over the filled pasta, sprinkle with 1/2 cup parmesan cheese, and add salt and pepper to taste.

Pair with 2019 Chardonnay »

Why It Works 

The richness of the pumpkin and savory herbal notes of the sage are a great match for our 2019 Chardonnay. The body is of good weight to pair with the pasta, and savory notes are accentuated by stony minerality and hazelnut notes. The ripe fruit dances with the subtle sweetness of the pumpkin for a gorgeous harmony of flavor. 

Time Posted: Sep 13, 2022 at 11:30 AM Permalink to 2019 Chardonnay & Pumpkin-filled Pasta Permalink
Fort Ross
 
September 11, 2022 | Fort Ross

2020 Bicentennial Chardonnay & Poached Orange-Fennel Salmon with Dill Crème

Fall 2022 selections: Poached Orange-Fennel Salmon with Dill Crème

In this recipe, fennel and dill harmonize to evoke a toasty beginning of fall. The roundess of the poached salmon & crème is offset by the fresh citrus and spice of the radish, matching the body of our 2020 Bicentennial Chardonnay

poached_orange_fennel_salmon_with_dill_creme
Recipe by Kristen Murray via Sunset Magazine

Ingredients:

1 king salmon fillet with skin (2 to 2 1/2 lbs. and about 1 in. thick; cut from tail end), pin bones removed*

 Zest and juice of 1 large orange

 1 small shallot, thinly sliced crosswise, separated into rings

 1 small, tender fennel bulb, trimmed and very thinly sliced on a diagonal, a few feathery leaves reserved (or use torn carrot tops)

 1/4 to 1/2 cup dry white vermouth, such as Dolin

 2 tablespoons extra-virgin olive oil, divided

 About 1 tsp. flake sea salt, such as Maldon, divided

 1 teaspoon white pepper

 1 teaspoon ground coriander

 5 juniper berries, crushed with fingers

 Paper-thin radish slices (2 or 3 radishes)

 Dill Crème

1/4 teaspoon coriander seeds

 1 large ripe avocado, pitted and peeled

 2 tablespoons lemon juice

 2 tablespoons roasted hazelnut oil*

 2 tablespoons dry white vermouth such as Dolin

 1 cup crème fraîche

 About 1 tsp. flake sea salt such as Maldon

 3 tablespoons finely chopped fresh dill

Instructions:

1. Preheat oven to 325°.

2. Prepare the dill crème:

2a. Pulse coriander in a food processor to break up. Add remaining ingredients except for salt and dill; whirl until smooth. Season to taste with salt. Scrape sauce into a bowl and fold in dill.

3. Cut a sheet of 18-in.-wide heavy-duty foil three times as long as salmon and center it on a rimmed baking sheet, letting ends hang over. Set salmon, skin side down, on foil. Sprinkle fish evenly with orange zest, shallot, and fennel bulb. Bring corners and sides of foil up around salmon to make a canoe with 2-in. sides.

4. Pour orange juice into a glass measuring cup and add vermouth to make 3/4 cup. Microwave until steaming (about 170°) and pour evenly over fish. Drizzle with 1 tbsp. oil and sprinkle evenly with 1/2 tsp. salt, the pepper, coriander, and juniper berries. Tightly roll ends and sides of foil together to create a pouch.

5. Bake salmon until cooked through three-quarters of the way from edge to center of thickest part (which will still look wet; open foil and cut fish to check), 12 to 25 minutes, depending on thickness.

6. Slide two long metal spatulas under fish and carefully transfer to a long platter (Murray likes to use a madeleine pan), leaving poaching liquid behind. Sprinkle radishes, about 1/2 tsp. salt, and remaining 1 tbsp. oil over fish. Scatter torn fennel fronds on top. Serve with Dill Crème

Pair with 2020 Bicentennial Chardonnay »

Why It Works 

As noted above, the body of our 2020 Bicentennial Chardonnay is just right for the weight of this dish. The oak signature is light on this Chardonnay, and therefore the purity of the fruit flavors mingle with the orange while the minerality complements the green spices of the dish.

Time Posted: Sep 11, 2022 at 10:00 AM Permalink to 2020 Bicentennial Chardonnay & Poached Orange-Fennel Salmon with Dill Crème Permalink
Fort Ross
 
September 11, 2022 | Fort Ross

2017 Pinotage & Grilled Rib-Eye with Blistered Padrón Peppers

Fall 2022 selections: Grilled Rib-Eye with Blistered Padrón Peppers

Take advantage of the last bit of warm weather this September by opening up the grill. This recipe recommends using a smoker to infuse fruit flavors into the rib-eye, a perfect match to our 2017 Pinotage

grilled_rib_eye_with_blistered_padron_peppers
Recipe by Matthew Dillon via Sunset Magazine

Ingredients:

2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-marbled, grass-fed, and dry-aged

 2 tablespoons grapeseed oil, divided

 2 1/4 teaspoons kosher salt, divided

 About 1 1/4 tsp. pepper, divided

 1/4 cup butter, divided, softened

 2 tablespoons fresh thyme leaves, divided

 2 tablespoons honey, divided

 2 tablespoons cider vinegar, divided

 2 cups (5 oz.) Padrón or shishito peppers

 2 garlic cloves, thinly sliced

Instructions:

1. An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil. Meanwhile, soak 1 cup fruitwood chips in a bowl of water about 30 minutes.

2. Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. each thyme, honey, and vinegar; bring to grill area. Bring ingredients for peppers to grill: the Padróns; remaining 1 tbsp. oil, 1/4 tsp. salt, and 2 tbsp. butter; a dish with remaining 1 tbsp. thyme and the garlic; and another dish with remaining 1 tbsp. each honey and vinegar. Also bring a large cast-iron skillet, wooden spoon, grilling tongs, and foil.

3. For charcoal, ignite a very full chimney of hardwood mesquite charcoal on firegrate of a charcoal grill. Arrange coals on firegrate in a slope so there's a hotter area and a cooler one. Drain wood chips and scatter over charcoal. Set cooking grate in place. For gas, heat a gas grill to high (450° to 550°). Put drained wood chips in the grill's smoking box, or seal chips in a packet of foil, cut dime-size holes, and set directly on a burner. Cover grill.

4. When wood chips start to smoke (1 to 2 minutes for charcoal, 10 to 15 minutes for gas), set steaks over hottest part of charcoal fire (or anywhere on gas grill). Grill steaks covered, turning once and moving to cooler part of charcoal fire if they start to flare up, until well browned and done the way you like, about 10 minutes for medium-rare. Transfer steaks to baking dish with butter mixture, turn to coat, and tent loosely with foil.

5. Heat cast-iron skillet on cooking grate. When hot, add 1 tbsp. oil and swirl to coat. Then add peppers and 1/4 tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add butter and let it foam and brown, 45 to 60 seconds. Stir in thyme, garlic, and honey-vinegar, then pour mixture over steaks. Let steaks rest about 1 minute more.

6. Transfer steaks to a cutting board, leaving juices and peppers in baking dish. Slice steaks crosswise into 1/2- to 3/4-in. strips. Using a spatula, pick up strips in original shape of steaks and set on a platter. Spoon about half of juices and peppers over steaks and serve the rest in a bowl on the side.

Pair with 2017 Pinotage »

Why It Works 

With its savory, leathery characteristics, our 2017 Pinotage is made for red meat off the grill. Its bold plum and blueberry notes mingle with the smoked, fruity character of the rib-eye, while firm tannins, cedar, peppercorn, and herbal spicy character are enlivened by the blistered padróns. 

Time Posted: Sep 11, 2022 at 10:00 AM Permalink to 2017 Pinotage & Grilled Rib-Eye with Blistered Padrón Peppers Permalink
Fort Ross
 
September 11, 2022 | Fort Ross

Fall 2022 Releases & Food Pairings

As the weather cools down, embrace the sweet & savory sides of fresh produce and herbs in season.

2020 Bicentennial Chardonnay & Poached Orange-Fennel Salmon with Dill Crème

poached_orange_fennel_salmon_with_dill_creme

In this recipe, fennel and dill harmonize to evoke a toasty beginning of fall. The roundess of the poached salmon & crème is offset by the fresh citrus and spice of the radish, matching the body of our 2020 Bicentennial Chardonnay

Recipe here.

2019 Stagecoach Road Pinot Noir with Chicken & Roasted Figs

chicken_and_roasted_figs

This simple roasted chicken thighs recipe is great for any night of the week. A touch of sweetness from honey and carmelized figs accentures the ripe fruit of our 2019 Stagecoach Road Pinot Noir for a meal that will keep you warm on a chilly fall evening.

Recipe here.

2017 Pinotage & Grilled Rib-Eye with Blistered Padrón Peppers

grilled_rib_eye_with_blistered_padron_peppers

Take advantage of the last bit of warm weather this September by opening up the grill. This recipe recommends using a smoker to infuse fruit flavors into the rib-eye, a perfect match to our 2017 Pinotage

Recipe here. 

Time Posted: Sep 11, 2022 at 10:00 AM Permalink to Fall 2022 Releases & Food Pairings Permalink
Fort Ross
 
September 11, 2022 | Fort Ross

2019 Stagecoach Road Pinot Noir with Chicken and Roasted Figs

Fall 2022 selections: Chicken and Roasted Figs

This simple roasted chicken thighs recipe is great for any night of the week. A touch of sweetness from honey and carmelized figs accentures the ripe fruit of our 2019 Stagecoach Road Pinot Noir for a meal that will keep you warm on a chilly fall evening.

chicken_and_roasted_figs
Recipe by Adeena Sussman via Sunset Magazine

Ingredients:

2 tablespoons good-quality (cask-aged) red wine vinegar

 1 teaspoon cornstarch

 1/4 cup honey

 2 pounds (4 to 6) bone-in, skin-on chicken thighs

 1 teaspoon kosher salt, divided

 3/4 teaspoon pepper, divided

 2 tablespoons olive oil

 3 large shallots, thinly sliced

 6 garlic cloves, chopped

 2 tablespoons chopped fresh oregano leaves, plus 2 tbsp. whole leaves

 8 to 10 figs, stems trimmed, halved (quartered if large)

Instructions:

1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.

2. Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.

3. Discard all but 2 tbsp. fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.

4. Set chicken skin side up in frying pan and add figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.

Pair with 2019 Stagecoach Road Pinot Noir »

Why It Works 

Our 2019 Stagecoach Road Pinot Noir is on the fuller-bodied side of the spectrum for Pinot Noir, giving it enough tannin and body to stand up to the richness of dark-meat chicken thighs. With its ripe black fruit and underpinning of herbal notes, it mingles well with the sweet-and-savory flavors of the roasted chicken and figs.

Time Posted: Sep 11, 2022 at 10:00 AM Permalink to 2019 Stagecoach Road Pinot Noir with Chicken and Roasted Figs Permalink
Fort Ross
 
April 8, 2022 | Fort Ross

2018 Chardonnay & Beer Braised Chicken Stew with Fava Beans and Peas

Spring 2022 selections: Beer-Braised Chicken Stew with Fava Beans and Peas

Chicken thighs are full of flavor, and very versatile. This stew incorporates fresh spring produce - fava beans and peas - to add fresh, green notes. It's a perfect one-pot meal, especially when accompanied by our  2018 Chardonnay

beer_braised_chicken_fava_beans_and_peas
Recipe by Paul Kahan via Food & Wine Magazine

Ingredients:


1/2 teaspoon cayenne pepper

1/4 cup fresh lemon juice

1/2 cup plus 2 tablespoons pure olive oil

8 skinless chicken thighs

2 tablespoons anise seeds

4 garlic cloves, coarsely chopped

1/2 teaspoon loosely packed saffron threads

2 teaspoons sweet paprika

Salt

1 cup shelled fava beans

1/2 cup fresh peas, preferably English peas

Freshly ground black pepper

2 tablespoons unsalted butter

1 pound button mushrooms, halved

8 scallions, thinly sliced 

2 thyme sprigs

1 tablespoon all-purpose flour

One 12-ounce bottle Belgian beer

1/2 cup heavy cream

1/4 cup coarsely chopped flat-leaf parsley

Instructions:

1. In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.

2. In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.

3. Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.

4. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.

5. Wipe out the casserole, add the butter and heat until melted. Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.

6. Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.

Pair with 2018 Chardonnay »

Why It Works 

Our 2018 Chardonnay, with its round, creamy mouthfeel and notes of apple, pear, and lemon zest, is an easy choice for pairing with many preparation of chicken. We particularly like how the spices and herbal notes of the Chardonnay and of this stew come together. 

Time Posted: Apr 8, 2022 at 7:55 PM Permalink to 2018 Chardonnay & Beer Braised Chicken Stew with Fava Beans and Peas Permalink
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
 
April 5, 2022 | Fort Ross

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

Spring 2022 selections: Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon

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.  

veal_stew_spring_greens
Recipe by Mary-Frances Heck via Food & Wine Magazine

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.

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

Pair with 2019 Bicentennial Pinot Noir »

Why It Works 

Mushrooms and Pinot Noir are often paired together because of the earthy character you can find in many fine Pinots. We have chosen to pair this mushroom ragu with our 2019 Bicentennial Pinot Noir for this reason. Additional flavors of strawberry and red fruit act as a juicy complement to the parmesan, while spice notes mingle with the green and herbal flavors of the tarragon and dandelion.  

Time Posted: Apr 5, 2022 at 8:35 AM Permalink to 2019 Bicentennial Pinot Noir & Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon Permalink