Recipes & Wine Pairings

Wine Country Recipe: Cheese Fondue

Nothing screams romance more than fondue!  So, this Valentine’s Day, if you’d prefer to forgo the crowded restaurants and opt for a quick, simple and romantic meal at home, we’ve got you covered with this cheese fondue recipe.  Pair with a salad, your favorite Temecula Valley Riesling and perhaps some chocolate fondue for dessert…and…voilà, you’ve got the perfect Valentine’s dinner.

Ingredients:

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Directions:

In a small bowl, coat the cheeses with cornstarch and set aside.  Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.  Serve with chunks of French and pumpernickel breads.  Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. FurnitureCap  Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Suggested pairings:

Baily Vineyard & Winery ~ 2013 Riesling – A delicate, dry and fruity white.

Briar Rose Winery ~ 2013 Riesling – Opening up with a soft apricot on the front and light fruity sweetness on the finish.

Lorenzi Estate Vineyards & Winery ~ 2012 Riesling – The nose is aromatic with spicy stone fruit with a combination of sweet Meyer lemons, along with tropical touches of mango and pineapple.

Mount Palomar Winery ~ 2012 Riesling – Prominent scents of pineapple and soft hints of star fruit, with a smooth tropical finish.

Recipe and photo courtesy Tyler Florence and foodnetwork.com.

Wine For The Holidays

Grandma’s stuffing, Aunt Susie’s cranberry sauce and your sister’s sweet potatoes.  Menu: done!  But what about the wine?  Choosing a bottle (or two!) of wine to bring to the holiday table can be tricky.  Appealing to not only your menu, but to a cross-section of practiced palates and novice wine drinkers may seem challenging.  But don’t stress out over one of the simplest tasks of the holiday season. Make it simple.  Any wine you enjoy is a good wine!

One certainly doesn’t need to look to others to rate, score or direct you to make a particular wine choice.  Bring a wine you’re familiar with to the table.  Chances are it’ll be just fine – and maybe even sublime!

First and foremost, don’t worry about pairing with the herbaceous, the tart or the sweet accompaniments to your turkey, ham or prime rib.  It’s much simpler to match the wine to the main protein dish.  Here’s a few tried and true varietal selections for some classic holiday main dishes:

Wines to Serve with Ham
Ham just begs for a something lightly sweet.  Look for wines with a touch of residual sugar like a Baily Vineyard & Winery Riesling or a Maurice Car’rie Winery Gewurztraminer.  Both are lighter in style, a bit lower in alcohol and still offer plenty of food-friendly acidity and crowd-pleasing palate appeal.  If you’re looking for an easy to pair red, go for a lighter style like Tempranillo.  Great examples can be found at both Miramonte Winery and at Danza del Sol Winery.

Wines to Serve with Turkey
Although an array of whites work perfectly well, Sauvignon Blanc is an all-time, hands-down favorite pick that holds up well to turkey – and all it’s side dishes. Temecula Valley provides the perfect playground for growing this varietal, so you’ll find many great examples of it here.  Beautifully aromatic offerings from the musqué clone can be found at Hart Winery and at South Coast Winery Resort & Spa. Soft red varietals like Syrah also make suitable partners; you can find some fabulous ones at Falkner Winery and Leoness Cellars.

Wines to Serve with Prime Rib
White wines will have a hard time keeping up with the likes of Prime Rib, but there are so many reds to choose from that make impressive cohorts, you’re sure to find one you’ll all enjoy.  Choose an affable Cabernet Sauvignon from Callaway Vineyard & Winery, a food friendly Italian varietal like Montepulciano or Sangiovese from Cougar Vineyard & Winery or an amazing Super Tuscan blend, Due Rossi, from Palumbo Family Vineyards & Winery.

Happy Holidays!

Wine Country Recipe: Roasted Duck Leg with Black Currant Sauce and Roasted Turnips

A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips.  Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 2

Ingredients:

4 (8-ounce) duck legs, skin on, excess fat removed
2 teaspoons fresh thyme leaves, divided
2 medium turnips (about 10 ounces), peeled and each cut into ten wedges
1 tablespoon finely chopped shallots
1/3 cup balsamic vinegar
1/3 cup black currant preserves
1/4 cup water
2 teaspoons unsalted butter
Salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees with a rack in the upper and lower third.  Sprinkle both sides of the duck legs generously with salt and pepper and 1 teaspoon of the thyme leaves.

Heat a large, heavy-bottomed skillet over medium-high heat until very hot, but not smoking.  Add the duck legs, skin side down, and sear for 4 minutes.  Turn the legs and sear 1 minute.

Transfer the duck to a medium roasting pan, skin side up.  (Reserve the duck fat in the skillet for later use.)  Cover the pan and roast the duck for 1 hour on the upper rack.  Uncover and roast for an additional 15 minutes.  While the duck is roasting, spread the turnips in a single layer, in another roasting pan. Drizzle the turnips with 2 tablespoons of the reserved duck fat.  Sprinkle with salt and pepper and the remaining teaspoon of thyme leaves.

About 35 minutes before the duck is done, put the turnips in the oven, on the lower rack, so that the duck and the turnips will be ready at the same time.  When the duck is ready, let it rest while you make the sauce.

To make the sauce, remove all but 1 tablespoon of duck fat from the skillet used for searing. (If there is less than 1 tablespoon left, just use what is left.)  Heat the skillet over medium-high heat.  Add the shallots and cook and stir for 30 seconds.  Add the balsamic vinegar and simmer for 1 minute.  Add the black currant preserves and water and simmer for 30 seconds.  Turn off heat and whisk in the butter.  To serve, spoon the desired amount of sauce on 2 plates and top with 2 duck legs.  Arrange the turnips next to the duck.

Pairing Suggestions:

Chapin Family Vineyards ~ 2009 Cabernet Sauvignon ~ Rich, concentrated layers of vanilla, chocolate, roasted coffee and clover.

Doffo Winery ~ 2012 Zinfandel ~ A heartfelt wine which embodies all of the Doffo family’s passion and experience.

Lorimar Vineyards & Winery ~ 2011 Solo-Cabernet Sauvignon ~ Solo can save any occasion with its super powerful dark cherry and green bell pepper and captivating ruby color.

Maurice Car’rie Vineyard & Winery ~ 2011 Zinfandel ~ Rich fruit aromas of blackberry and plum coupled with a slight spiciness of black pepper.

Recipe and photo courtesy of Wine Institute of California.

Wine Country Recipe: Open-Faced Avocado Sandwiches with Arugula Pesto and Crisp Cucumber

The mellow, nutty flavor of avocado contrasts deliciously with the peppery snap of arugula and cool cucumber on this rustic, open-faced sandwich. Serve with your favorite dry Temecula Valley Rosé or Sauvignon Blanc.

Ingredients:

2 cups arugula leaves
1 small garlic clove, peeled and finely chopped
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/4 cup grated Dry Jack* cheese or other hard aged cheese
2 tablespoons chopped walnuts or pecans
1/2 teaspoon salt
8 slices French bread, lightly toasted
2 large avocados, peeled, pitted and cut into small cubes
1 English cucumber, peeled and thinly sliced
1 piece (about 2 ounces) Dry Jack cheese, for shaving

*Dry Jack refers to the aged version of this classic California cheese.

Directions:

Place the arugula, garlic, olive oil, lemon juice, cheese, nuts and salt into a food processor and process for ten seconds. Using a spatula, scrape down the sides and process again for ten seconds. For each serving, place two pieces of toasted bread on a plate. Spread pesto generously on each slice. Cover pesto with a layer of cucumber slices and top with avocado cubes. Use a vegetable peeler to shave desired amount of Dry Jack cheese over the tops.  Serves 4. Pin Up Bet

Pair with:

Danza del Sol Winery ~ 2013 Sauvignon Blanc – Aromas of pineapple and lemon. Flavors of passion fruit and papaya.

Hart Winery ~ 2013 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Falkner Winery ~ 2013 Sauvignon Blanc – Wonderful citrus flavors of lemon and white grapefruit.

Miramonte Winery ~ 2012 Grenache Rose – Chic and stylish with peach, strawberry and tangerine notes, hints of sweet rose petals. Complex, vivacious and noble.

Recipe adapted from the Wine Institute’s recipe book:  Down to Earth: A Seasonal Tour of Sustainable Winegrowing in California

Wine Country Recipe: Penne with Butternut Squash, Spinach and Pancetta

Recipe provided by Thornton Winery

Ingredients:

1-12 oz. package penne pasta, cooked in boiling salt water
1 medium sized butternut squash, peeled, seeded and diced into 1/2 – 3/4″ cubes
2 – 3 cups cleaned baby spinach leaves, loosely packed
6 oz. pancetta, cooked crisp and drained
1/4 – 1/2 cup chicken stock
1 1/2 tsp garlic, minced
2 tbsp. unsalted butter
4 tbsp. olive oil
1 tsp. fresh Italian parsley, chopped
1/2 tsp. fresh sage
Optional: red pepper flakes, fresh grated parmesan cheese

Directions:

In a large sauté pan, gently sauté the butternut squash and garlic in the butter and olive oil, being careful not to scorch or burn, about five minutes. Add the chicken stock, parsley and sage and cook an additional five minutes. Add spinach and cooked penne pasta and toss gently until spinach has wilted. Season to taste with salt and pepper. Divide among six plates or bowls. Garnish with optional red pepper flakes and parmesan cheese. Serves 6.

Serve with Thornton 2011 Estate Syrah

Temecula Spring Wines and Special Sparklers for Mother’s Day

May is a big month for wine and dine celebrations! Mother’s Day, Memorial Day, weddings and spring birthdays… So what Temecula Valley wines perform best in these lovely pre-summer months? And what’s the best seasonal fare to pair them with?

*Reminder tip! Get the most balanced flavor from your bottle by using the simple 15 minute rule for serving all wine: Pull whites and rosés out of the fridge 15 minutes before drinking; put reds in the fridge for 15 minutes before drinking.

Spring Whites: Crisp Vermentino and Floral Viognier-Rousanne Blend

Try some unique whites this spring and give your family something to talk about at the next picnic. How about…

Of Spanish-Mediterranean origin, Vermentino is often a grape used in white-wine blending. Relatively low in alcohol with crisp acids, Cougar Winery offers their 100% 2013 Vermentino for $17. Serve this white alongside grilled spring vegetables like asparagus, artichokes and charred green onions.

Palumbo Family Vineyards’ Brezza di Mare Viognier-Rousanne is a Rhone-style blend (meaning in the style of the Rhone wine region in the South of France) which sells for $19.95. Made up of 75% Viognier and 25% Rousanne, this food-friendly white blend has a minerality that goes nicely with fresh seafood (think chilled mussels and shrimp) or a charcuterie platter if you’re having a weekend get-together.

Spring Reds: Fruity Merlot and Spicy Tempranillo

Lighten up with some easy-drinking reds, perfect for a spring day or evening. We recommend…

Leoness Cellars focuses on sustainable practices in the vineyards and it shows in their wines. Try the fruit-forward 2010 Vineyard Selection Merlot, $55. This bottle is a great stand-alone drinker and has a high likelihood of being consumed before the food is finished cooking. But if you must pair it with your meal, serve with a medium-rare pork loin with cherry compote or a spring pasta tossed with early-season tomatoes, asparagus and caramelized spring onions.

Miramonte Winery offers an excellent quality 2010 Tempranillo for $38.95. Technically a blend (80% Tempranillo, 10% Grenache, 10% Cinsault), this Spanish red pairs well with cooked meats hot off the grill, like lamb chops and brats served with a side of grilled peppers and onions.

Special Wines for Mother’s Day: Sparklers and Spring Three-Packs

Think ahead and pop into one of these Temecula wineries for mom’s perfect brunch beverage. Our favorites…

For special toasts to mom, there’s nothing like a sparkler. But first, some background. What’s the difference between champagne and spumante? Well, it begins with the country of origin. For a sparkling wine to be officially designated as “Champagne” it must be made in the Champagne region of northeast France. Spumante (also known as Asti Spumante) is a sparkling white wine from the Piedmont region of Italy, made from Muscat Bianco grapes.

Champagne and spumante are crafted differently as well. Unlike Champagne, Asti is not made sparkling through the use of secondary fermentation in the bottle but rather through a single tank fermentation utilizing the Charmat method. While Champagne can land anywhere on the scale between sec (sweet) or brut (dry), Spumante tends to be on the sweeter side; another well-known version is Moscato d’Asti.

Ponte Estate offers two California bubblies: the popular Moscato and the beautiful Rose Spumante. Moscato – by itself or in a Mimosa with fresh OJ or tangerine juice – pairs perfectly with your Sunday Mother’s Day brunch (think Quiche Lorraine and fruit.) Its gentle bubbles will tickle your taste buds with mellow flavors of apricot and nectarine. Even better, pick up Ponte’s Sparkling Wine Trio for $92 (or $69 wine club sale.) You’ll get a bottle of Moscato 2012, Rose Spumante 2012 and Vernaccia Nera 2011.  This sparkling trio will certainly keep glasses filled throughout your Mother’s Day celebrations.

Another top winery choice for that special Mother’s Day bottle is South Coast Winery, which makes a variety of unique California sparkling wines like Pinot Noir Rosé, Pinot Grigio Sparkling and Spumante Diamonte. Pair these with your favorite brunch items – eggs benedict, french toast with strawberries and even a ham & cheese melt topped with powdered sugar (ala Monte Carlo.) And send mom home with a bottle, too.

Last but not least, Leoness Cellars has put together a hand-selected spring three pack for your Mother’s Day picnic: White Merlot, Grenache and Melange de Blanc. The White Merlot is a lovely pink hue, bursting with berry flavors. Melange de Blanc is a Rhone-style white wine blend of Grenache Blanc, Viognier, Roussanne and Marsanne and pairs perfectly with seafood, soft french cheese and seasonal fruit like fresh strawberries. The Grenache is a soft and supple medium-bodied red (a warm-climate alternative to Pinot Noir) that matches the flavor of barbecued meats and light pasta salad. Remember to serve all three of these wines cool.

Happy Spring & Happy Mother’s Day from Temecula Valley Wine Country!

Wine Country Recipe: Pecan-Orange Pancakes for Mother’s Day

Pecan-Orange Pancakes
Recipe courtesy of The Restaurant at Ponte
Pair with Ponte Winery’s 2012 Moscato

Serves 2

Ingredients:
2 eggs
1 cup milk
1 ½ cups all-purpose flour
1 tablespoon sugar
Zest of 2 oranges, finely chopped
½ cup pecans, lightly toasted and chopped
2 tablespoons canola oil
1 ¼ tablespoons butter
½ teaspoon salt
Pure Maple Syrup

How to Make:
Beat eggs and milk together. Add flour, sugar, orange zest, toasted pecans, oil and salt. Mix to combine, using care to break up any flour lumps. Melt about 1 tablespoon of butter on a griddle or skillet and ladle in ¼ to 1/3 cup pancake batter. When the small bubbles that appear in the batter begin to burst, flip the pancake and cook for a few more minutes. Remove from pan and serve with butter and maple syrup.  Pair with Ponte Winery’s 2012 Moscato and add some fresh orange juice for a delicious mimosa.

World of Wine Weekend: Food & Wine Pairing Highlights

Just one week away on March 1 & 2, Temecula Valley’s “World of Wine” Weekend offers gourmet food & wine pairings at 30+ wineries – all-included in one passport ticket price.  2-Day and Sunday-Only Tickets are still available here!

WoW 2014 Menu Highlights:

Can you say WoW?!

This two-day/30+ winery passport event also includes live music at many winery stops and a “cork art” contest to help promote sustainability.  Come join us on March 1 & 2 and taste the best of Temecula Valley wine country.

Don’t forget to get your World of Wine tickets TODAY before it’s sold out!!

Wine Country Recipe: Deep Dish Apple Tarte Tatin

Recipe provided by Europa Village and The Inn at Europa Village Executive Chef Dean Thomas.

This seasonal dessert recipe is a fall classic in France, but is simple enough to put together on a weeknight – all you need are four ingredients!

Apple Tart Tatin

Ingredients:

3 each firm Granny Smith or Gala Apples

6 Tbsp sugar in the Raw

1/4 stick of butter (2 tbsp)

6 Tbsp pie dough or puff pastry dough

Vanilla bean ice cream (optional)

Method of Preparation:

Begin by peeling and coring the apples; cut the apples in half or quarters; place into either an individual large muffin pan or a 10-inch deep dish cake pan.  Top with the butter and sugar in the raw.  Cover with the dough and bake at 350 degrees for 45 minutes until apples and sugar have caramelized.  Remove from the oven and cover the dough with a large-sized pan, immediately turn upside down and allow the tart to fall.  Allow to cool to room temperature and serve with your favorite vanilla ice cream or crème Anglaise.

Pair with Europa Village’s Bolero Cellars 2011 Muscat Canelli