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Fort Ross Vineyard

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
Fort Ross
 
April 5, 2022 | Fort Ross

2019 Mother of Pearl Chardonnay & Veal Stew with Spring Greens

Spring 2022 selections: Veal Stew with Spring Greens

Revel in the deliciousness of fresh seasonal greens stewed to perfection with lemon, cream, and herbs. Our newly released 2019 Mother of Pearl Chardonnay is the ideal companion.  

veal_stew_spring_greens
Recipe by Alix Montille and Jean-Marc Roulot via Food & Wine Magazine

Ingredients:

3 tablespoons unsalted butter

1 tablespoon canola oil

3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

1 cup dry white wine

5 cups spinach leaves, chopped

5 cups sorrel leaves, chopped

1 head of romaine, chopped

1 bunch of watercress, chopped

1 leek, finely chopped

1/4 cup finely chopped flat-leaf parsley

1/4 cup finely chopped tarragon

1/4 cup finely chopped chives

1 cup crème fraîche

Steamed rice, for serving

Instructions:

1. Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.

2. Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.

Pair with 2019 Mother of Pearl Chardonnay »

Why It Works 

This stew layers flavors of fresh greens, lemon, cream, and herbs over the delicate tenderness of veal. With its broad texture and creaminess, our 2019 Mother of Pearl Chardonnay matches the softness of the veal. Notes of citrus in both the wine and the stew sing, and layers of minerality, white peach, and apple add fresh complexity to the greens. 

Time Posted: Apr 5, 2022 at 8:05 AM Permalink to 2019 Mother of Pearl Chardonnay & Veal Stew with Spring Greens 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