March 2016 New Releases + Pairings

2012 GRAND ASSEMBLAGE SYRAH

Ingredients:
1 (4 lb) Whole Chicken
4 garlic cloves, minced
3 tbs melted ghee or olive oil
1 tbs kosher salt
1 tbs freshly ground black pepper
1 tbs ground cumin
1 tbs smoked paprika
1 tsp dried oregano
1 small lime, zested and juiced

Preparation:
Stir the ingredients together in a small bowl to create the marinade. Spatchcock the chicken by cutting out the backbone with kitchen scissors or a sharp knife and flatten it out. Using a spoon or your fingers, put most of the marinade under the skin of the breasts and the thighs. Spread the rest all over the surface. Either to marinate in the fridge overnight, or just cook right away. If marinated, bring out the bird an hour before cooking. Preheat the oven to 400F. Cook for about an hour, until the thickest part of the breast reads 165 degrees F, or when the juices run clear when the thigh is pierced. night, or just cook right away. If marinated, bring out the bird an hour before cooking. Preheat the oven to 400F. Cook for about an hour, until the thickest part of the breast reads 165 degrees F, or when the juices run clear when the thigh is pierced.

Buy our 2012 Grand Assemblage Syrah here.
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2013 GRIFFIN’S CUVÉE PINOT NOIR

Ingredients:
2 racks of lamb, trimmed
4 tbs minced garlic
7 tbs olive oil
1 tsp black pepper
3 tbs chopped fresh rosemary
2 tsp salt
1/2 gallon of pineapple juice

Preparation:
Mix pineapple juice, garlic and salt in a large bowl. Marinate the lamb in this blend for 5 hours. Preheat the oven to 450 degrees. Heat olive oil in a large skillet over high heat. Sear racks of lamb for 1-2 mintues on all sides. Set aside for a few minutes and cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 125°F, 5 – 10 minutes more. Let stand, covered, 10 minutes.
(Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Buy 2013 Griffin’s Cuvée Pinot Noir here.
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2013 QUAILHURST VINEYARD PINOT NOIR

Ingredients:
20 oz. cheese tortellini
1/2 cup freshly grated parmesan

Pesto:
1/2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
1/2 cup freshly grated parmesan

Garnish:
Handful of fresh basil, chopped

Preparation:
Preheat oven to 350 degrees. Cook the
tortellini according to the package directions. Next, combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth, then add parmesan, salt and pepper. Gently combine the tortellini and pesto, then add parmesan. In a 9 x 13 oven safe dish pour the pesto tortellini, sprinkle with the remaining parmesan. Bake the tortellini in the oven for 10-12. Garnish with freshly chopped basil.

Buy our 2013 Quailhurst Vineyard Pinot Noir here.