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 by Adeena Sussman via Sunset Magazine
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)
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.
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.
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 by Kelsey Youngman via Food & Wine Magazine
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
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.
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.
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
Credit: Jimmy Bradley via Food & Wine Magazine
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
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.
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.
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
Credit: Jocelyn Ramirez via Food & Wine Magazine
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
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!
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.
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.
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.
"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.
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.
This Food & Wine recipe is best paired with our 2017 Stagecoach Road Pinot Noir
Credit: David Malosh via Food & Wine Magazine
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
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.
"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.
This Food & Wine recipe is best paired with our newly released 2018 Stagecoach Road Pinot Noir
Credit: Dana Gallagher via Food & Wine Magazine
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
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.
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.
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.
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
Tahini Dressing*
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.