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
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.
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.
Jan 10, 2022 at 2:40 PM
Permalink
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
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.
Jan 10, 2022 at 12:40 PM
Permalink
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
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.
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.
Jan 10, 2022 at 12:16 PM
Permalink
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
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.
2019 The Terraces Road Pinot Noir & 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.
2018 "FRV" Pinot Noir & 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.
Jan 10, 2022 at 11:20 AM
Permalink
2016 Sea Stars Blanc de Noirs & Smoked Trout and Caper Cream Cheese Toasts
Fall 2021 selections: Salmon with Lentil-Beet Salad
This Food & Wine recipe is best paired with our 2016 Sea Stars Blanc de Noirs
Credit: Michael Turek via Food & Wine Magazine
Ingredients:
4 ounces cream cheese, softened
1 small shallot, minced
1 tablespoon chopped chives, plus 1-inch lengths, for garnish
1 tablespoon chopped drained capers
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
5 English muffins—split, toasted and buttered
1/2 pound skinless smoked trout fillet, coarsely chopped
Instructions:
1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.
2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.
Why It Works
"Sparkling wine is a good choice for smoked fish like salmon, or the trout on these creamy toasts. Choose a wine with some richness to it." - Food & Wine Magazine
Our 2016 Sea Stars Blanc de Noirs is dry & crisp featuring citrus, ripe apple, and a subtle strawberry note. These fruit flavors serve as a beautiful contrast against the savory-smoky flavor of the trout, while the acidity cuts the creaminess of the spread.
Sep 9, 2021 at 5:00 AM
Permalink
2017 Stagecoach Road Pinot Noir & Salmon with Lentil-Beet Salad
Fall 2021 selections: Salmon with Lentil-Beet Salad
This Food & Wine recipe is best paired with our 2017 Stagecoach Road Pinot Noir
Credit: David Malosh via Food & Wine Magazine
Ingredients:
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
Instructions:
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.
Why It Works
"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.
Sep 9, 2021 at 4:30 AM
Permalink
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
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.
Sep 7, 2021 at 4:34 PM
Permalink
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
"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.
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.
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.
Sep 7, 2021 at 4:30 PM
Permalink
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.
Sep 7, 2021 at 10:40 AM
Permalink
2016 Pinotage & Vietnamese Shaking Beef
Recipe by Food & Wine Magazine
The Recipe
Beef
1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 1/2 pounds boneless rib eye steak or New York strip steak, trimmed and cut into 3/4- to 1-inch pieces
Salad
1/4 cup thinly sliced red onion or shallot
2 tablespoons water
1 1/2 tablespoons unseasoned rice vinegar
1 1/2 teaspoons granulated sugar or honey
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
4 cups lightly packed watercress, baby arugula, or other salad greens
1 cup torn radicchio or 8 halved cherry tomatoes
1/4 cup fresh mint, basil, or other herb leaves, torn
2 tablespoons canola oil or other neutral oil (such as grapeseed)
Step 1: Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.
Step 2: Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.
Step 3: Heat a large, heavy skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.
Why it works
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. The spice notes on the beef & green notes from the herbs and salad are bright & balanced against the tannins.
Sep 7, 2021 at 7:48 AM
Permalink