RSS
 

Posts Tagged ‘Babcock’

Week 49: What to Eat with the 2008 Babcock Rita’s Earth Pinot Noir

09 Aug

California Pinot Noir was, as I expected, a fantastic week.  All three wines were delicious (see the reviews here, here, and here), with the Babcock and Sean Minor wines making particularly great showings.  I had to pick one, however, and (perhaps not surprisingly) Babcock won out.

When deciding what to cook for the 2008 Babcock Rita’s Earth Pinot Noir, I knew I wanted to play upon the savory “bacon” flavor in the wine without, as one might say, completely porking out.  So, instead of a straight pork dish, I decided to instead make a beef roulade* filled with speck (smoked prosciutto), burrata cheese and basil.  The thinly sliced pork gives just enough salty kick to bring home the bacon in the wine, while the cheese and basil provide a summer fresh twist and the tender beef gives the entire dish the depth and balance it needed to fully compliment the wine.

Ideally, you want the meat you use for a roulade to be as thin as possible.  I had planned on pounding down my flank steak with a meat tenderizer, but J and I spent last weekend on my parents’ boat on Catalina Island, and the meat tenderizer I was convinced would be there was, unfortunately, not.  As such, my roulade didn’t quite roll the way I intended, and the too-thick slice of beef slightly overwhelmed the flavors of the pork, cheese and basil.  With that in mind, the following is how you should make a roulade to pair with the 2008 Babcock Rita’s Earth Pinot Noir.

Beef Roulade Stuffed with Speck, Burrata and Basil

Serves 2

Ingredients

  • 1 lb. skirt or flank steak
  • 6-8 slices thinly sliced speck or prosciutto
  • About 4-6 ounces burrata cheese, excess water squeezed out
  • A handful of fresh basil leaves
  • 2-3 cloves garlic, minced
  • Freshly ground pepper
  • Sea salt

Preparation

Preheat your grill to high.  Pound out the steak with a meat tenderizer so that it is about 1/2 inch thick.  Pat the steak dry with a paper towel and then season well with salt and pepper.  Quickly sear both sides of the steak and then remove to a cutting board.  Spread the cheese onto one side of the steak, followed by the speck/prosciutto, the garlic and then the basil leaves.  Very carefully roll the steak tightly around the filling, being sure to roll perpendicular to the grain of the steak, as you want to eventually cut the roulade across (rather than with) the grain.  Seal the roulade with toothpicks, skewers or cooking twine.

Turn the heat on the grill down to medium.  Place the roulade back on the grill and close the lid.  Allow the roulade to finish cooking, turning occasionally so that each part gets cooked evenly.  Because the beef has been pounded thin and has already been seared, this whole process shouldn’t take more than about 5-7 minutes. Remove the roulade to a cutting board and allow to rest at least another 7-10 minutes.  With a very sharp knife, cut 1- to 1 1/2-inch slices.  Serve with crusty grilled bread and a simple green salad.

3.5 forks

and 3.5 corked forks!

Cheers!

* A roulade is a slice of meat (often beef) rolled around a filling (often cheese, vegetables, or other meat).

 
3 Comments

Posted in 3.5 Corked Forks, 3.5 Forks, Babcock, California, Pinot Noir, recipes, red wine

 

2008 Babcock Rita’s Earth Pinot Noir

09 Aug


I know, I know.  I’m behind on my posts.  It’s been harder than expected to keep up with the CorkPopper Calendar this summer.  But fear not.  Though it may take me a few extra days, I will absolutely get to everything eventually.  Pinkie swear!

The final California Pinot Noir is from one of my favorite wineries and, therefore, admittedly had a significant leg-up on this week’s other two contenders.  Babcock is located along Highway 246 between Buellton and Lompoc in Santa Barbara County’s Santa Rita Hills appellation.  As my regular readers already know, this is the area where I first really fell in love with wine.  As a student at the University of California at Santa Barbara, I was barely an hour away from the vineyards of Santa Barbara wine country and would find myself inexplicably giddy every time those vines first came into view.  While the greater Santa Barbara County AVA is huge and diverse, the Santa Rita Hills might be said to specialize in Pinot Noir and Chardonnay, as those grapes directly benefit from the way the hills gently slope toward the Pacific Ocean, allowing the coastal fog to creep up the ravines at night just the way Pinot Noir and Chardonnay like.

Now, Babcock makes a wide variety of wines at a wide range of price points.  This, the Rita’s Earth Pinot Noir, is the winery’s entry level Pinot Noir, which retails for $25/bottle at the winery’s website (though I get it at an additional 35% discount with my club membership).*  A bright, deep ruby red, this wine has a beautiful aroma of cherries, pepper, and, well, earth.  On the palate, the cherries and spice are most prominent, but what makes this wine especially interesting (particularly to J) is the faint hint of savory bacon.  Indeed, on one of our last trips to the winery, J took one sip of the 2007 Rita’s Earth and could only  say one thing, “Mmmmmm….. bacon…..”  Trust me, it’s a high compliment.

4 corks popped!

Cheers!

*  Babcock’s other three Pinot Noir bottlings – the Grand Cuvee ($35/bottle), Ocean’s Ghost ($55/bottle) and Deja Vu ($55/bottle) -  don’t quite fit within the CorkPopper Budget but are worth every penny if you happen to see them anywhere.

 
No Comments

Posted in 4 Corks Popped, Babcock, California, Pinot Noir, red wine

 

Week 49: California Pinot Noir

02 Aug

It’s Monday again, which means it’s time to start another week of the CorkPopper Project.  There are only a few weeks left, and this, I’m pretty sure, is going to be one of my favorites.  California Pinot Noir (that from Santa Barbara’s Santa Rita Hills, in particular), after all, was quite possibly my first (wine) love and is what I go back to most often.  Like a comfort blanket or a favorite song that, with one snuggle or note, transports you back to a particular time and place, California Pinot Noir takes me back to the infancy of my serious wine drinking days, when every sniff and sip opened up new horizons of aroma and flavor that I didn’t know could exist in a glass….. ah, nostalgia….

This week’s three wines come from three different California regions – Santa Barbara’s Santa Rita Hills (of course), Carneros and Sonoma Coast – all areas with excellent climates for the notoriously fickle grape.  Let’s see who the contenders are, shall we?

First, I'll be tasting a 2008 Sean Minor "Four Bears" Pinot Noir from Carneros. This wine earned 91 points from Wine Enthusiast and is available for an amazing $13.99/bottle at K&L Wine Merchants.

Second, we have a 2008 Chad Pinot Noir from the Santa Lucia Highlands, one of California's up-and-coming wine regions. I've heard nothing but great things about this wine, which I got for a song at just $18.99/bottle through Wine Access.

Finally, I'll be putting one of my favorites to the test. The 2008 Babcock Rita's Earth Cuvee Pinot Noir from Santa Barbara's Santa Rita Hills. As a Babcock wine club member, I get this wine for $16.25/bottle. Non-club members can still find it within the CorkPopper budget at $25/bottle, though!

Cheers!

 
1 Comment

Posted in Babcock, California, Chad, Pinot Noir, Sean Minor, red wine

 

Welcome Home!

27 Jun

Yes, it’s true.  I am a lucky, lucky woman….

J's Shrimp and Scallop Risotto with Shitake Mushrooms and Asparagus.... Heaven in a bowl.....

Paired with a 2009 Estate Grown Babcock Sauvignon Blanc, it is nothing short of the perfect “welcome home” meal.

Cheers!

 
2 Comments

Posted in 4.5 Corked Forks, 4.5 Corks Popped, 4.5 Forks, Babcock, sauvignon blanc, wine pairing

 

The Perfect Birthday Dinner: Rack of Lamb with Port-Rosemary Sauce

23 Apr

Yesterday was my birthday (yep, another year down… man, do they fly by these days or what?).  My awesome bosses all told me to go home early since there was nothing pressing happening, so I decided to make one of my favorite fancy-yet-amazingly-easy meals for dinner (J’s taking me out to dinner tonight and had to work late, so he was basically relieved of the obligation to cook me something for my birthday) – Grilled Rack of Lamb.

Now, while rack of lamb can become prohibitively expensive when purchased at the meat counter at, say, Whole Foods, Trader Joe’s carries these great 8-rib pre-frenched New Zealand racks of lamb that are never more than about $13 for the package, which feeds two people perfectly.  So, without further adieu, here’s the recipe for my deceptively simple yet elegant Rack of Lamb with Port-Rosemary Sauce.

My picture-perfect Rack of Lamb with Port-Rosemary Sauce

Serves 2

Ingredients

  • 1 8-rib rack of lamb, frenched and trimmed of excess fat
  • Freshly ground pepper and sea salt
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • A few sprigs fresh thyme, chopped
  • Dijon mustard
  • 1 large shallot, sliced
  • 2 more sprigs fresh rosemary
  • 1 tablespoon butter
  • 1 tablespoon balsamic vinegar
  • 3 cups Port (it doesn’t need to be expensive Port but be sure it’s ruby, not tawny)

Preparation

Season the rack of lamb generously with salt and pepper and place in a large, gallon-sized ziploc bag.  Add to the bag the garlic, chopped rosemary, chopped thyme, and enough Dijon mustard to really coat the entire rack.  Rub some of the mixture into the meat and allow to marinade for up to a day.  Be sure to allow the meat to come to room temperature before cooking.  This means that you need to remove it from the refrigerator about an hour before you’re ready to cook.

In the meantime, in a small saucepan over medium-high heat, saute the shallot in the butter until soft.  Add the sprigs of rosemary and muddle with a wooden spoon to release the rosemary flavor.  Turn the heat down to medium-low and allow to cook, stirring occasionally, for a few minutes.  Add the Port, balsamic vinegar and mustard.  Bring the liquid to a boil and then turn the heat down to low and allow the liquid to reduce until it is thick enough to almost coat the back of your wooden spoon.  Season with salt and pepper to taste.  Once it has reduced to your satisfaction, strain out the shallot and rosemary, pressing the solids to get as much liquid out as possible.

While you’re reducing your sauce, heat your grill to medium-high.  Place the rack of lamb on the grill, meaty side down, and allow to cook for about 7 minutes before flipping it to the other side and allowing it to cook for another few minutes.  Remove from the grill when a meat thermometer placed in the meatiest part measures about 145 degrees.  Tent the meat with aluminum foil and allow to rest for about 10 minutes.

Once the meat has rested, slice the rack into individual ribs and arrange on two plates along with a simple side salad and some grilled bread (of course).  Drizzle the meat with sauce and serve.

As it was a special occasion, I served this meal with one of my very favorite wines – a 2007 Babcock Ocean’s Ghost Pinot Noir from Santa Barbara’s Santa Rita Hills.  Pinot Noir is a natural pairing with lamb, as the fruit and earthy components of the wine perfectly complement the unique flavor of lamb.  And Babcock’s Ocean’s Ghost Pinot Noir is an especially good match, with its cool, subtle minerality that really does remind you of a dense fog rolling over the Santa Rita Hills from the Pacific Ocean.

In short, a perfect meal….

Cheers!

 
No Comments

Posted in 5 Corked Forks, 5 Corks Popped, 5 Forks, Babcock, Pinot Noir, recipes

 

Virtual Wine Trip: Santa Barbara County, California

29 Jul
You’ve all seen Sideways,* so you already know how beautiful Santa Barbara wine country is. The narrow back-country roads wind endlessly through the undulating hills lined with geometrically perfect rows of grapevines and meadows spotted with old California scrub oaks. With its impossibly blue sky, its cooling ocean breeze (depending on where in the County you are), and its relative lack of crowds (in comparison to, say, Napa), I can think of fewer places I’d rather be.

Now, I admit that I am probably a bit biased about all things Santa Barbara. After all, I attended college there and have nothing but fond memories of my time there. It is also where I really began to love wine (which may account, at least in part, for my devotion to Pinot Noir). In truth, however, it is my experience in Santa Barbara that makes it the perfect place to start my Virtual Wine Trip, so here goes…
For anyone who hasn’t had the pleasure of visiting Santa Barbara, you get there by driving north (or south, if you’re coming from the north) on Highway 101. Driving from Los Angeles, the best part is after you pass Ventura and you’re suddenly driving along the coast with the Channel Islands off in the distance.
Santa Barbara wine country is actually north of Santa Barbara proper. As you pass through the city, be sure to stop for lunch at Brophy Bros. It’s a seafood and clam bar right on the harbor. You’ll rub elbows with old salty dog fisherman and SB locals in the know and dine on some of the best and freshest seafood around. Order the ceviche and the beer boiled shrimp. You won’t be disappointed.
After lunch, you can either continue on up the 101, which will take you through Goleta and on up to Buellton, or you can take a different route up the 154. This will take you to Santa Ynez. Either route is great. I usually take the 101 because its a bit quicker (read: I’m usually ready for a glass of wine!) and because it’s the best way to get to my favorite wineries.
Now, there’s no shortage of great wineries in Santa Barbara, and there is wine to satisfy any palate. But this blog isn’t about other people’s palates; it’s about mine. So, I’m going to talk about my favorite wineries, Rusack, Babcock, Melville and Foley. All four wineries grow/source their Pinot Noir grapes from vineyards in the Santa Rita Hills, which are situated nearer to the ocean and therefore benefit from the cooling ocean breeze and evening fog. These are perfect conditions for the Pinot Noir grape, and it shows in the wines produced by all four of these wineries. Your tastes may differ,** and that’s just fine. In fact, it’s great because it means more Pinot Noir for me! Ha!
First, Rusack. Exit the 101 at Buellton and turn right on Highway 246. Just up on the left is Ballard Canyon Road, which you’ll follow for a couple of miles until you see the Rusack winery. It’s an adorable little white house with absolutely phenomenal views of the vineyard and a fantastic picnic area (see picture below). Mrs. Rusack is the granddaughter of William Wrigley, Jr. (as in Wrigley Field), who used to own Catalina Island. In fact, the Rusack label actually has a picture of a piece of Catalina Tile – a little shout out to the family’s rich history. All of Rusack’s wines are great, but my favorite is, of course, the Pinot Noir….
Next, head back down Ballard Canyon Road, turn right onto Highway 246 (go back the way you came), and pass through Buellton. Continue along the 246 until you reach another of my favorites – Foley. Foley recently brought on Kris Curran (formerly of Sea Smoke) as winemaker, and she has done absolute wonders with Foley’s wines. There’s not much else I can say except that you simply must stop and taste. I, of course, love the Pinot Noir, but virtually every wine on their tasting list is fantastic. I’d especially recommend giving their award-winning Rose a shot. It’s remarkably dry and balanced and has none of the cloying sweetness of many pink wines.

Once you’re done at Foley, continue west along the 246 until you see the driveway for Melville and Babcock. They share the same exit off the highway but split soon thereafter, with Melville on the right and Babcock up the hill on the left. J and I attended the Winemaker’s Dinner at Melville in April, and it was fantastic. We had a chance to do vertical tastings (the same wine from different vintages) of virtually all of their wines, and it really gave us an appreciation for how much thought winemakers put into each and every wine they make.

Finally, head up the hill to Babcock,*** which makes upwards of a dozen wines these days. Some years I wish they’d scale back and focus on just a few, but other years they really seem to hit the mark with every single wine they offer. If possible, see if you can try the Ocean’s Ghost Pinot Noir. As the name implies, it’s made from grapes grown closest to the ocean and has a magical sort of earthiness not found in some of the grapes grown further inland.

Once you’ve finished your tasting at Babcock, you’ll probably be ready for a good meal. If you’re up for a great steak (accompanied by a great Pinot), stop in at the Hitching Post in Buellton.**** Other good options are Patrick’s Side Street Cafe or the Los Olivos Cafe, both in Los Olivos. If you’re staying the night (which I recommend if you haven’t had a designated driver all day), stay at the Hadsten House in Solvang. It’s brand new and is very modern and comfortable and has none of the cheesy Danish decor found elsewhere in Solvang.

And there you have it. A perfect day of wine tasting in Santa Barbara County! I hope you’ve enjoyed it as much as I have!!

Next up: San Luis Obispo County (Paso Robles area). I haven’t spent much time in or around Paso Robles, so any wine or food recommendations are extremely welcome! Send them to corkpopper.blog@gmail.com!!

Cheers!!

* Lest anyone think my love for Santa Barbara Pinot Noir is somehow due to the movie Sideways, the film was actually released in 2004, a year AFTER I graduated from college. ** A shout out to JL, with whom I often argue about wine. He pretty much despises Pinot Noir,
poor chap.

*** A note to those from SoCal. The Babcock family actually owns Walt’s Wharf, an really fantastic seafood restaurant in Seal Beach. They don’t take reservations, but it’s well worth the wait…

**** I know, I know. Another Sideways location. Sometimes, however, the movies just get it right.

 
1 Comment

Posted in Babcock, Brophy Bros., Foley, Melville, Pinot Noir, Rusack, Santa Barbara, Santa Rita Hills, Virtual Wine Trip