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Fort Ross Vineyard

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
 
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
Fort Ross
 
April 1, 2021 | Fort Ross

Ricotta Fava Toasts

Springtime 2021 selections: Ricotta Fava Toasts

This Food & Wine recipe is best paired with our newly released 2018 Mother of Pearl Chardonnay

springtime_fava_toast

Ingredients:

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

Instructions:

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.

Time Posted: Apr 1, 2021 at 7:30 PM Permalink to Ricotta Fava Toasts Permalink
Fort Ross
 
January 14, 2021 | Fort Ross

Al's Oxtail

This hearty dish is a great comfort on fall & winter evenings. Pour a glass of Pinotage, and enjoy.

 

Ingredients:

6lbs oxtail

1 large purple onion, chopped

4 cloves garlic, crushed

1 red bell pepper, chopped

1 cup dates, pitted & chopped

4 tsp cinnamon

1 1/2 tsp oregano

1 tsp curry powder

1 tsp cumin

1 tsp dried ginger

1 tsp cayenne pepper

1/2 tsp nutmeg

Instructions:

1. Brown oxtail thoroughly on high heat in olive oil. Salt well.

2. Sautée onion on low heat until soft. Add salt to this is well.

3. Add garlic to pan, then add herbs.

4. Add onion mix to the oxtail & cover with water.

5. Bring oxtail to a boil. Add dates & bell pepper.

6. Cook covered on low heat for 2 1/2 hours, or until meat falls off the bone.

7. Add salt & pepper to taste. 

Time Posted: Jan 14, 2021 at 10:49 AM Permalink to Al's Oxtail Permalink
Fort Ross
 
July 1, 2020 | Fort Ross

Grilled Prime New York Steak with King Oyster Mushrooms, Balsamic, and Brown Butter

Big, red wine with steak is a classic pairing, and one that we simply love. The topping of king oyster mushrooms, aged balsamic vinegar, and brown butter is really what makes this pairing so in sync. The savory, earthy flavors in the Pinotage match the umami found in the mushrooms while the herbal and red fruit notes harmonize with the aged balsamic.

prime_new_york_steak

Grilled Prime New York Steak 

with king oyster mushrooms, aged balsamic vinegar and brown butter

By Chef Neal Fraser at Redbird

Serves 2-3

Ingredients:

1 36-ounce Prime Porterhouse steak

2 sprigs of thyme

3 king oyster mushrooms cut in ½ and scored with a knife

2 garlic cloves

3 oz butter

1 oz aged balsamic vinegar

Kosher salt (Diamond Krystal preferred)

Black pepper to taste

Instructions:

1. Light the grill. White oak is a great choice for wood. Get 1/2 or a 1/3  of the grill ripping hot.  Leave the other side off. Temper steak to room temperature before cooking. Season heavily with salt and pepper.

2. Bring a sauté pan to high heat. Season mushrooms with salt, sear cut side down. Place another pan on top of the mushrooms to keep them flat. Lower flame and cook until mushrooms are golden brown. Flip and add garlic, thyme and butter. Lower flame and brown mushrooms in the butter. Cook until tender, around 10 minutes. Discard garlic and thyme. Reserve mushrooms in pan.

3. Grill steak over high flame.  Cross hatch on both sides. Brown edges. Move steak once seared to the cooler part of the grill and close top. Cook to desired doneness. Once cooked to desired doneness, remove from grill and rest for five minutes. Slice steak. Garnish with mushrooms, butter and balsamic. Enjoy.

 

 

Time Posted: Jul 1, 2020 at 12:23 PM Permalink to Grilled Prime New York Steak with King Oyster Mushrooms, Balsamic, and Brown Butter Permalink
Fort Ross
 
June 1, 2020 | Fort Ross

Strawberry Tapenade

This fun twist on tapenade can be served on its own with tortilla chips, or can top salmon, pork or chicken. We recommend a glass of our Bicentennial Pinot Noir with any of these!

strawberry_tapenade_over_salmon

Strawberry Tapenade

by Chef Stephanie Izard of Girl & the Goat

Ingredients:

3/4 cup White Asparagus, peeled and sliced

1/4 cup Spring Onions, thin sliced

2 Tbsp Sorrel, rough chopped

2 Tbsp Parsely, rough chopped

1 Tbsp Cilantro, rough chopped

1 Tbsp Basil, rough chopped

1/4 cup Nicoise Olives, rough chopped

1/4 cup  Fish Sauce

1/3 cup Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

1 1/2 cups Strawberries, thin sliced

Instructions:

1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.

 

Time Posted: Jun 1, 2020 at 12:18 PM Permalink to Strawberry Tapenade Permalink
Fort Ross
 
June 1, 2020 | Fort Ross

Fava Bean and Pecorino Bruschetta

Take advantage of fava beans while they're in season with this refreshing salad. We recommend pairing it with a glass of our Chardonnay - juicy flavors of lemon curd, autumnal pears, hazelnuts and brioche complement the savory spices and salty character of this dish. 

hearth_fava_bean_and_pecorino_salad

Fava Bean & Pecorino Bruschetta

by Chef Marco Canora at Hearth

Ingredients:

3 pounds fava pods (about 2 cups shelled)

6 ounces Pecorino Toscano or other young pecorino cheese

1/4 cup spring onions, thiny sliced

1 1/2 teaspoons dried oregano 

Pinch of red pepper flakes

3/4 teaspoon cracked black pepper

3/4 cup extra virign olive oil

1 tablespoon white wine vinegar

1 tablespoon dry white wine

3 tablespoons finely chopped flat-leaf parsley

Instructions:

1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.

2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.

3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas. 

4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.

Time Posted: Jun 1, 2020 at 11:59 AM Permalink to Fava Bean and Pecorino Bruschetta Permalink