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Posts Tagged ‘Zinfandel’

2007 Newsome Harlow Shake Ridge Zinfandel with Grilled Rack of Lamb and Roasted Grapes and Potatoes

12 Oct

I may be in between CorkPopper Projects at the moment, but that doesn’t mean CorkPopper Dinners have ceased.  On the contrary, I’ve been on a cooking blitz lately, taking inspiration from the wines J and I have laying around as well as the gorgeous produce I’ve been receiving every week in my Farm Box.  And though I went pretty big on Saturday with my “California Dreaming” menu for J and his two college buddies in from Chicago and San Diego, it’s just not Sunday without a CorkPopper Dinner.  Happily, the college buddy from Chicago wasn’t flying out until Monday morning, so J and I were able to share not one but two great meals with him before sending him back to the Windy City.

As always, the first choice to be made was the wine.  J and I decided to open a bottle of one of our favorite Sierra Foothills wines – a 2007 Newsome Harlow Shake Ridge Zinfandel (Newsome Harlow is located in Calaveras County, but this particular vineyard is next door in Amador County).  An exceedingly food-friendly wine with lots of berry fruit balanced out by subtle spice and round tannins, this wine could make even a mediocre meal taste good.  J and I tend not to do mediocre meals, of course, but we did want to keep this dinner relatively mellow in light of our big Saturday night feast (which, as I understand it, the boys followed with more than their fair share of Bourbon…).  We opted for a couple of Trader Joe’s racks of lamb, an item that has become a staple in our kitchens. (I’ve posted about these before…. 1 rack is perfect for two people, and at just $10-$13 per rack, they’re a steal.)  Lamb, with its characteristic flavors of herbs and spice, is an excellent protein to pair with Zinfandel.  And, for the side dish, I decided to shake things up a little bit and try something I’d been wanting to test out for a while – roasted grapes.  J was skeptical of this idea, but I was convinced that by concentrating the sugars in the grapes, I’d get the equivalent of little flavor bombs that would just burst in the mouth and, when coupled with the earthiness of potatoes and fresh herbs, would be an excellent compliment to the Shake Ridge Zin.  It’s so good to be right….

Grilled Rack of Lamb with Roasted Grapes and Potatoes

Serves 4

Ingredients for the Roasted Grapes and Potatoes

  • 4-5 medium red-skinned potatoes, cut into 1 1/2-inch pieces
  • 1 large bunch red seedless grapes, stems removed
  • 1 large sweet onion, quartered and sliced into 1/2-inch slices
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • Extra virgin olive oil
  • Freshly ground pepper
  • Sea salt

Preparation for the Roasted Grapes and Potatoes

Preheat the oven to 400 degrees.  Arrange the potatoes, grapes and onion on a large nonstick baking sheet.  Sprinkle with the rosemary and thyme and drizzle with a few tablespoons olive oil, enough to lightly coat everything.  Season with a tablespoon or so each of salt and pepper.  Toss to coat.  Roast for about 35-40 minutes, stirring occasionally, until the potatoes are tender and golden brown and the grapes have started to wrinkle.

Ingredients for the Rack of Lamb

  • 2 8-rib racks of lamb, trimmed of extra fat
  • Freshly ground pepper
  • Sea salt
  • 4 large garlic cloves, minced
  • 1 1/2 tablespoons minced fresh thyme
  • 3/4 cup Dijon mustard

Preparation for the Rack of Lamb

Preheat the grill to medium-high.  Season the racks with salt and pepper.  In a bowl, mix together the garlic, thyme, and mustard.  Spread the mixture onto the lamb and allow it to rest for at least 15-20 minutes.

Place the lamb, fatty side down, on the grill and cook for about 8 minutes.  Flip it over and cook for another 5 minutes or so, until a meat thermometer reads 140 degrees.  Remove from the grill, tent with foil, and allow to rest at least 10 minutes.

Slice the rack into individual ribs and serve atop the roasted grapes and potatoes.

Cheers!

 
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Posted in 4 Corks Popped, 4.5 Corked Forks, 4.5 Forks, California, Food Porn, Newsome-Harlow, Zinfandel, recipes

 

Week 51: What to Eat with the 2008 Newsome-Harlow Calaveras County Zinfandel

22 Aug

It has been yet another fantastic week for the CorkPopper Project.  All three of this week’s wines (see them here, here and here) were delicious and, I believe, proved that there are indeed California winemakers making high quality Zinfandel with neither excessively high alcohol content nor overwhelmingly overripe fruit.  On the contrary, these wines are complex, balanced and perfectly drinkable, proving themselves excellent ambassadors for the varietal to the wine-drinking public.

This week’s winning wine – the 2008 Newsome-Harlow Calaveras County Zinfandel – shows a lot of the grape’s typical berry flavors, but it also has an intriguing savory undertone that I really wanted to highlight with this week’s recipe.  The solution?  Roasted Beef Tenderloin with a Raspberry-Red Wine Reduction and Sage and Fig Balsamic Mushrooms.  Hopefully Scott and Melanie Klann will approve….

Roasted Beef Tenderloin with a Raspberry-Red Wine Reduction

Serves 4

Ingredients

  • 2 pounds beef tenderloin
  • Extra virgin olive oil
  • 2 tablespoons fresh rosemary, minced
  • Freshly ground pepper
  • Sea salt
  • 1 package fresh raspberries
  • 2-3 cups dry red wine (Zinfandel!!)
  • 1 branch fresh rosemary
  • A few sprigs fresh thyme
  • 3 cloves garlic, roughly chopped
  • 1 small shallot, roughly chopped
  • 1-2 tablespoons unsalted butter

Preparation

Trim the tenderloin, and pat it dry with a paper towel.  Rub with a bit of olive oil and then season generously with salt and pepper and sprinkle with rosemary, pressing the seasoning into the meat so that it stays.  Allow to rest at room temperature 1-2 hours before cooking.

Preheat the oven to 400 degrees.  Place the tenderloin in a rack in your roasting pan (to keep it out of the drippings) and roast until the internal temperature of the beef reaches 130-140 degrees for medium-rare (about 25-30 minutes). Start checking the temperature at about 30 minutes so that you don’t overcook it.  When the beef is done, remove it to a cutting board and tent it with foil for at least 10-15 minutes.

Meanwhile, in a small sauce pan, bring the wine to a boil then add the raspberries, rosemary and thyme, stirring occasionally, until the raspberries have broken down and the liquid has reduced by about half.  Season with salt and pepper.  Strain out the solids, squeezingout all possible liquid.  In the same sauce pan, heat another tablespoon of olive oil and saute the garlic and shallot until translucent.  Add the butter and allow it to melt but not brown, stirring constantly.  Add the sauce back to the sauce pan and continue to reduce until it has reached the desired thickness.  Using a food processor or blender, puree the sauce until smooth.

Slice the beef into 1/2 inch slices.  Place a few slices atop some Sage and Fig Balsamic Mushrooms (recipe below) and drizzle with sauce.

Sage and Fig Balsamic Mushrooms

Ingredients

  • 1 pound wild mushrooms (go crazy with whatever varieties you like)
  • 1 tablespoon fresh sage, minced
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • Extra virgin olive oil
  • A splash of Brandy
  • 2/3 cup fig balsamic vinegar
  • Freshly ground pepper
  • Sea salt

Preparation

Clean the mushrooms by rubbing them gently with a wet paper towel.  Do not rinse them under water, as it makes them soggy.  Remove the stems and slice the mushrooms into thick (but relatively uniform) slices – about 1/4 inch.  In a large nonstick

saute pan, heat about 3 tablespoons olive oil over medium-high heat.  Add the garlic and shallot and saute until aromatic and translucent.  Add the mushrooms and saute until nearly soft.  Add a splash of Brandy and (very carefully) light it on fire.  Take the handle of the pan and slide the pan back and forth on the burner rapidly to mix and allow the flames to sear more of the mushrooms.

Once the flame has died out, add enough vinegar to nearly cover the mushrooms.  Turn the heat down to medium-low and allow the vinegar to thicken, stirring occasionally.

Pour yourself a glass of the 2008 Newsome-Harlow Calaveras County Zinfandel and propose a toast to a beautiful day, a beautiful meal, and a beautiful wine.

One word…. Yum!!

Cheers and buon appetito!!

 
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Posted in 4 Forks, 4.5 Corked Forks, California, Newsome-Harlow, Zinfandel, recipes, red wine

 

2008 Newsome-Harlow Calaveras County Zinfandel

19 Aug

This week’s final California Zinfandel comes from one of my new favorite California wineries and, as such, admittedly came in with a leg up on this week’s competition.  Nestled in the Sierra Foothills in the heart of California Gold Country, the tiny town of Murphys, California is working hard at transforming itself from a sleepy mountain haven into a veritable wine and food destination.  Dozens of wineries and restaurants now line the town’s quaint main street, and although some are still in their infancy (and/or simply aren’t any good), there are a few standouts, Newsome-Harlow being the prime example.

Newsome-Harlow is the love child of winemaker Scott Klann (who also has a hand in making the wines at nearby Twisted Oak and Tanner) and his wife (and Chef) Melanie.*  Scott, as a local with long-standing relationships with the area growers, sources grapes from the region’s best vineyards and somehow manages every year to create some of the most complex yet balanced wines you’ll find anywhere in California.  Zinfandel is the winery’s perennial superstar; indeed, in addition to the Calaveras County Zinfandel, Scott makes several single-vineyard Zinfandels as well (Big John being my favorite) that are nothing short of phenomenal.  But Newsome Harlow is no one trick pony, no sir.  Each time I’ve visited (J’s family has a cabin just outside Murphys, so J and I have made it our mission to become Newsome-Harlow regulars), there has been a different wine on the tasting list that was there simply because Scott was curious as to what would happen if he bought, for example, some local Petite Sirah and played around with it a bit until produced something magical.

But this post isn’t about Newsome Harlow’s Petite Sirah (or Rose or Sauvignon Blanc or Syrah or Meritage or Dry Muscat Blend).  It’s about the 2008 Calaveras County Zinfandel, quite possibly one of the best examples of California Zin you’ll find at this price point ($20/bottle or $15 with wine club membership).  Dark, brilliant garnet in color with huge aromas of raspberry, anise, pepper and cedar, I just love how the palate on this wine starts out with a rush of juicy fruit and spice that stretches out to gradually expose an almost umami flavor that just screams for something meaty and earthy (steak and mushrooms, perhaps?).  Don’t get me wrong, though, this wine neither needs food to be enjoyable nor demands red meat as a pairing.  It is, in a word, delicious.

4 corks popped!

If you can’t make it to Murphys yourself, you can find Newsome-Harlow online here.  If you do wander up that way, however, look for me and J in the Newsome-Harlow courtyard!

Cheers!

* Sadly, J and I have never managed to make it up to Murphys for one of Newsome Harlow’s winemaker dinners, catered, of course, by Chef Melly.  I find myself salivating profusely, however, every time I hear about her menus, and you can be sure that we WILL make it to a dinner one of these days….  Melly does, after all, seem to share my philosophy that the best pairings of wine and food start with the wine.

 
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Posted in 4 Corks Popped, California, Newsome-Harlow, Zinfandel, red wine

 

2006 Artezin Dry Creek Zinfandel

19 Aug

This week’s second California Zinfandel, like the first, comes from the Dry Creek Valley AVA in northern Sonoma county.  According to the winery’s website, the 2006 Dry Creek Zinfandel is made from grapes sourced both from old vines on the hillside as well as younger vines on the valley floor near Dry Creek.  There is no legal definition of the “old vine” designation, of course, but as grape vines get older, they produce less and less fruit, allowing the sugars and flavor to concentrate in fewer berry clusters.  By blending wines made from old and new vines, then, the idea is that the winemaker can find the perfect balance between the tannic liveliness and structure of the younger grapes and the smooth depth of flavor of the older ones.

Here, those efforts have created a wine whose aroma and palate open with a big burst of blackberries and chewy raspberry jam (from the old vines!), and open up further to spicy notes of anise and black pepper.  Though a bit too jammy at the first sip, with some time in the glass, this wine mellowed out nicely and showed itself to be quite pleasant.

The 2006 Artezin Dry Creek Zinfandel is available at wine.com for $19.99/bottle.

Another 3.5 corks popped here!

Cheers!

 
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Posted in 3.5 corks popped, Artezin, California, Zinfandel, red wine

 

2006 Bradford Mountain Dry Creek Zinfandel

18 Aug

This week’s first California Zinfandel – a 2006 Bradford Mountain – hails from the Dry Creek Valley AVA in northern Sonoma County.  With its long, warm growing season and proximity to both Dry Creek (a Russian River tributary) and Lake Sonoma resevoir, this region is pretty much perfect for growing both Zinfandel and Sauvignon Blanc.  Indeed, Zinfandel has been grown in the Dry Creek Valley since the early 20th century, and it has, since the resurgence of the California wine industry in the 1970s, become one of the state’s premier Zinfandel (and Sauvignon Blanc!) regions.

The 2006 Bradford Mountain Dry Creek Zinfandel is quite typical of a Dry Creek Zinfandel, with lots of fresh red cherries, raspberries, and crisp red apple, along with a pleasant dash of baking spice, pepper and earthiness to accompany the smooth tannins.

I tasted this wine together with some fresh pasta topped with a new batch of tomato sauce made with more of LM’s heirloom tomatoes and some delightfully sweet Walla Walla onions.  Though not a perfect pairing, this wine is very forgiving and can be paired with any number of dishes.

Check it out for yourself.  It’s available at K&L Wine Merchants for $19.99/bottle.

3.5 corks popped!

Cheers!

 
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Posted in 3.5 corks popped, Bradford Mountain, California, Zinfandel, red wine

 

Week 51: California Zinfandel

17 Aug

We’re down to the second to last week of the CorkPopper Project.  Wow.  The last several weeks have been fantastic, and this week has the potential to be equally as delicious, as I’m headed back to California to explore the world of California Zinfandel.  The first two are Zinfandels from the Dry Creek Valley AVA, while the third is from Calaveras County in California’s gold country.

Let’s meet the contenders, shall we?

First, we have a 2006 Bradford Mountain Zinfandel, which earned 93 points from Wine & Spirits and is available for $19.99/bottle at K&L Wine Merchants.

Second, is a 2006 Artezin Zinfandel, which received 90 points from Wine Spectator and is available at K&L for $19.99/bottle.

Finally, is a 2008 Newsome Harlow Zinfandel, which is a favorite of J's and mine and can be purchased from the Newsome Harlow website for just $20/bottle.

Cheers!

 
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Posted in Artezin, Bradford Mountain, California, Newsome-Harlow, Zinfandel

 

CorkPopper Moment: 2006 Cloud Nine “Seity” Zinfandel with Roast Pork Loin and Poached Plums

29 Apr

I recently had what I am going to dub a “CorkPopper Moment” – an epiphany of the food and wine pairing variety wherein one tastes a wine and knows instantly what kind of food to pair with it.  Most people start with the food and, almost as an afterthought, decide what kind of wine they want to pair with what they’ve cooked.  I tend to work in reverse, thinking of what wine I want to drink and then planning a meal around that.  The story I’m about to tell is, in short, the epitomal* CorkPopper Moment. 

On our recent trip up to Calaveras County wine country, J, LoSo, JSo, J’s cousin and his girlfriend and I ended our afternoon of wine tasting at the Solomon tasting room on Main Street in Murphys, where they pour their Cloud 9, Garsa, and Muse labels.  Though much of their wine was not my preferred style, we did taste one wine J and I quite liked – a 2006 Zinfandel they call “Seity,” a single-vineyard wine that they say comes from vines dating back to at least 1869, which would apparently make these the oldest Zinfandel vines on Earth. 

Rich and plumy, with tons of dark, juicy, concentrated fruit (as you’d expect from such old vines) and a distinct anise flavor, J and I both quite enjoyed this wine, though we agreed it wasn’t something we would necessarily want to sip on its own.  As I wandered around the tasting room checking out the various wine-related tchotchkies for sale, J and the gentleman behind the bar continued to chat about the wine.  Though I wasn’t participating in the conversation, I heard J say, “It’s good, but I just don’t know what kind of food you’d pair it with.”  Without skipping a beat (and from the other side of the room), I responded, “pork tenderloin with plums.”  A couple of years ago, I found a recipe** for roasted pork tenderloin with poached plums and made it for, wouldn’t you know it, LoSo and JSo.  As soon as I tasted that Zin I knew it was kismet; that wine and that recipe were meant to be.  J looked over at me, smiled, and said, “I want to go to there.”***  J bought a bottle, and I promised to find that recipe again and make it soon.  And so I did.

Before I reveal the recipe, allow me to explain briefly what I think it is about this pairing that works so well because, in truth, a big, fruity Zin isn’t the first thing that comes to mind when you are making pork.  As I mentioned above, this wine is extremely dark and juicy, with lots of the dark berries typically found in Zinfandel but also significant ripe black plum notes.  More importantly for this pairing, however, it has a distinct anise undertone and very very fine tannins.  The plums in this recipe are poached in a combination of red and white wine, star anise (hello!), cinnamon and thyme.  The poaching liquid is then used to make a sauce with shallot, thyme and chicken stock.  Combined with the slightly salty, perfectly juicy roasted pork tenderloin, and you have everything you need for a perfect pairing.  The plums and anise in both the wine and the dish are an ideal match, and the savory elements in the pork balance it all out and bring out some oaky undertones in the wine so that you aren’t overwhelmed by sweetness.  J and I both knew at first bite that my CorkPopper Moment back at the winery was spot on, and I  may even go so far as to say that I cannot imagine a more perfect dish for this wine. 

If you want to give it a try yourself (and you live in a location that allows direct shipping to consumers), you can buy the wine directly from the winery here.  If you can’t find the 2006 Cloud 9 “Seity” Zinfandel, try this recipe with another California Old Vines Zinfandel, as the juicy fruit and anise are common elements in these wines.  Your pairing may not be as perfect as this one, but it will come close, and it’s worth trying nonetheless.

Roast Pork Loin with Poached Plums

Makes 6 servings

Ingredients

Plums

  • 6-8 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
  • 2 cups Pinot Gris or Viognier
  • 1 cup dry red wine (use some of the wine you’ll be drinking with the meal)
  • 2 whole star anise*
  • cinnamon stick
  • 1/4 cup plus 1 1/4 teaspoons sugar, divided
  • 2 cups low-salt chicken broth
  • 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
  • 2 tablespoons chopped shallot

Pork

  • 2 1 1/4-pound pork tenderloins
  • 3 tablespoons olive oil, divided
  • 2 teaspoons chopped fresh thyme
  • 2 garlic cloves, minced
  • Chopped fresh chives

 

Preparation

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives. 

5 corked forks, for sure….

 

Cheers!

 

* When J read this post, he commented that he didn’t think “epitomal” is a word.  That may be true, but my response is this:  As a lawyer, I am licensed by the State of California to make up words at will.  Thanks anyway J!

** The recipe comes from Epicurious, and the only adjustment I’ve ever really considered making is to double the sauce because it is just too good….

*** For any of you who aren’t fans of the NBC show “30 Rock,” this is a quote from Tina Fey’s hilarious character, Liz Lemon.  We often use it when we see or hear something that we want to do/eat/drink/etc.  I just don’t want anyone to think that J can’t formulate a coherent sentence….

 
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Posted in 5 Corked Forks, Sierra Foothills, Zinfandel, recipes

 

The Perfect Summer Meal, Part II … Pork Tenderloin with Grilled Peaches and Nectarines

30 Jun

So, remember how I said that J and I make great cooking partners? Well, this meal is the perfect example of how and why.

Last Sunday afternoon, I was lazing on the couch reading a book while J was out running errands. My mind, of course, wandered to the topic of what to cook for dinner. Surprise, surprise, right? In my head, I proceeded to run through all the things that are currently in season and found myself suddenly craving juicy nectarines. Yum. Ok. But my carnivore boyfriend would never be satisfied with fruit alone, so I needed to come up with some sort of meat to go with my stone fruit fantasy. Beef? Nah. Fish? We’d just had fish the night before. Chicken? Maybe. Pork? YES!

Now, while most people automatically gravitate toward the chop when thinking of pork, my first thought is ALWAYS about the tenderloin. Whether it’s pork or beef or freaking goat, I really don’t care… I ADORE tenderloin. (I haven’t actually had goat tenderloin, but expect that it would be delicious.) It’s just so tender (duh) and so much easier to prepare since it doesn’t dry out as easily as some other cuts.

When J got back from running his errands, I pounced on him with my dinner idea. He chuckled, told me it sounded great, and asked how I wanted to prepare the pork. I told him I wanted to marinade it in balsamic vinegar with honey and rosemary and then grill it (I wanted HIM to grill it, actually) along with the nectarines. Yum, he responded, and then suggested that we use nectarines AND peaches and make a reduction from the balsamic marinade and drizzle it as a sauce over everything. Double yum.

The recipe for this fabulous (and fabulously easy) meal is below. (All measurements are approximate.)

Pork Tenderloin with Grilled Peaches and Nectarines

Serves 2

Ingredients:
1 lb. pork tenderloin, trimmed of excess fat
3/4 cup balsamic vinegar
extra virgin olive oil
2 tbsp. honey
2 tbsp. fresh rosemary, chopped
1 slightly underripe yellow nectarine
1 slightly underripe white nectarine
1 slightly underripe yellow or white peach (or both)

Preparation:
Place the pork in a ziploc bag. Pour in the balsamic vinegar, the honey, the rosemary, and a dash of olive oil. Seal the bag and rub to combine. Allow pork to marinade in the fridge for at least 30-45 minutes. Halve and pit your peaches and nectarines.

Place pork and fruit on grill at medium-high heat, turning over occasionally. Take the bag containing the balsamic marinade inside and transfer to a small saucepan. Bring the mixture to a boil and allow to simmer until reduced and fairly viscous. If you want more sauce, just add more balsamic and continue to reduce.

Remove the pork from the grill when the internal temperature is about 150 degrees (it will continue to cook after you remove it). Remove the fruit when it’s soft and caramelized on the outside.

Slice the pork and plate together with fruit. Drizzle with the balsamic reduction. Serve with simple greens in a balsamic vinaigrette and crusty grilled bread (we love La Brea’s Roasted Garlic Loaf).

With this meal, J and I enjoyed a great 2005 Peachy Canyon “Incredible Red” Zinfandel (about $10) from Paso Robles, CA. It has the perfect amount of tannin to stand up to the richness of the balsamic reduction, its dark fruity flavor provides a nice balance to the caramelized stone fruit, and it’s not so heavy that it overpowers the relatively delicate flavor of the pork. Excellent.

Cheers!!

 
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Posted in Peacy Canyon, Summer, Zinfandel, recipes