November Releases + Pairings

Our newest wine release includes our 2015 Viognier, 2014 Amelia Rose Cuvée Pinot Noir & 2012 Symonette Vineyard Pinot Noir. Every new release we ask our employees to pick their favorite pairing with these wines. Here are their suggested recipes that are sure to make your mouth water and pair perfectly with these wines. YUM!

NATI RAMOS’
Tangerine Chicken Salad
PAIRS WITH OUR 2015 VIOGNIER

Ingredients:
4 T. soy sauce
2 T. sesame oil, divided
1 lb. chicken breast
6 c. chinese cabbage, finely grated
1/4 head red cabbage, finely grated
2 c. carrot, grated
1/2 c. scallions, thinly sliced including green
2 tangerines, peeled and segmented
1/3 c. rice wine vinegar
1 t. minced garlic
1 t. minced ginger
2 T. canola oil
2 T. brown sugar
1 1/2 t. chile sauce with garlic.
1/4 c. chopped and toasted almonds

Preparation:
Preheat oven to 350 ° F. Combine 1 T. of sesame oil and 1/2 T. of soy sauce, and completely cover the chicken breast with the mixture. When the oven is hot, place the chicken breast in it for 13 -15 minutes or until thoroughly cooked. In a salad bowl, combine Chinese cabbage, red cabbage, carrot, scallions, tangerine and chicken slices. Mix the dressing ingredients in another bowl. Whisk 3 T. of soy sauce, the vinegar, the garlic, the ginger, the canola oil, 1/2 t. of sesame oil, brown sugar and chile sauce. Add the dressing to the salad and mix. Garnish with toasted almonds and serve. 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.

JAKE KIENE’S
Loaded Sweet Potato & Garlic Aioli
PAIRS WITH OUR 2014 AMELIA ROSE CUVÉE PINOT NOIR

Ingredients:
3-4 large sweet potatoes
1-15 oz. can of black beans
1 large tomato, diced
1-2 avocados, sliced
3 T. vegan mayo
2 T. olive oil
1 T. lemon juice
2 garlic cloves, pressed
¼ t. of sea salt
Cilantro micro greens for garnishing

Preparation:
Preheat oven to 400 degrees F. Wash
potatoes. Poke each potato a few times with a fork to help them cook faster. Lay the
potatoes flat on a pan and bake for 40-50 minutes until tender. While the potatoes are cooking, prepare your aioli sauce.
Combine: vegan mayo, olive oil, fresh lemon juice, garlic, and salt in a bowl. Mix until creamy. Cut a slice into the potato and squeeze the ends to open the potato up. Fill the potato with beans, tomato, and avocado. Sprinkle cilantro and micro greens on top. Drizzle with garlic aioli.

TRACY SMITH’S
Chanterelle Mushroom Risotto
PAIRS WITH 2012 SYMONETTE VINEYARD PINOT NOIR

Ingredients:
1 lb. thick cut bacon, cut into ½” cubes
2-3 leeks, white and pale green parts only, thinly sliced
1 lb. fresh Chanterelle mushrooms (or other wild mushrooms), roughly chopped
1 t. chopped fresh thyme
1 t. chopped fresh sage
Zest of ½  lemon
1 c. Arborio rice
½ c. dry white wine
1 quart chicken stock, or more as needed
Freshly grated parmesan cheese

Preparation:
Cook bacon until crisp in a sauce pan. Drain on paper towels and pour off all but 2 T of the rendered fat.  Add leeks, mushrooms, herbs, and lemon zest and cook over medium heat until soft, about 5-7 minutes.  Meanwhile,
simmer stock in a separate saucepan over low heat and keep warm.  Add rice, cook for 1-2 minutes.  Increase heat to high, add wine and boil, stirring constantly, until liquid is almost completely reduced.  Add 1 c. stock, adjust heat so the mixture simmers gently, and continue to stir and add additional stock until all liquid is absorbed and the rice is creamy.  Add  the cheese and serve garnished with bacon.