NVWR® 115 – Il Forteto
February 15, 2011 by David
Filed under Napa Valley Wine Radio
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In Tuscany, in the region of Mugello, the land of the Medici Family, the making of Cacio is an ancient art form. Cacio is better known as Pecorino.
The production of Pecorino cheese in this region is of major cultural significance, blending ancient recipes, traditions and artisan expertise. The Etruscans were devoted shepherds who refined the art of cheese-making. These cheeses were celebrated as the finest cheeses in Italy as early as 1400.
Since their beginnings in the 1970′s, the partners of the Il Forteto farming co-operative have continued the “Mugellana” traditions.
The first cheese room was built from the old stable under the house where the milk was transported from the sheep fold in churns and the cheese was pressed by hand. Although today’s cheese room is more modern to ensure the ease of a slightly larger production and the highest standards of food safety, the traditional details of production are in place. For example, Mozzarella’s are hand braided, the Ricotta is still stirred with small shovels, and the Cacio/Pecorino are seasoned by hand with olive oil, ashes and tomato puree.
The agricultural cooperative was the dream of a group of young former students, former workers, and former teachers who took a giant leap of faith to change their lives and form a cohabitation of true respect and equality. For Stefano, one of those original young students, the dream began as early as age 15, as did his compassion children in need.
Originally, the farm focused on the art of cheese making and how incorporates orchards, hay, grains, and the breeding of rare Chianina cattle. From these organic gifts of nature a myriad of delicious products are created.
What has grown from Stefano’s shared dreams with his friends is not only the products created at Il Fortetto, but an amazing family unit embracing not only the shepherds, farmers and workers but, since it’s first days, a home for orphaned children with special needs.
- Visit goosecross.com where we have over 80 carefully researched educational articles available for you
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- Visit Colleen’s Kitchen for delicious recipes, paired with wine
Coq au Vin With Estate Cabernet Franc
February 14, 2011 by Colleen
Filed under Blog, Wine & Recipe of The Month
A classic French dish, Coq au Vin originated in Burgundy but we have used our lush and generous Cabernet Franc grown on our Yountville Estate in this recipe. The cherry and sweet raspberry flavors of the wine pair perfectly with this hearty dish ideal for this time of year. Better yet, the recipe is easy to make but remember that a half bottle of Cab Franc goes into the dish so you might want to pickup 2 bottles in our online store.
Ingredients:
Organic chicken parts – 2 bone-in breasts, 2 drumsticks, 3 thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup flour
2 tablespoons olive oil
2 tablespoons butter
4 slices applewood smoked bacon, cut into lardons
1 cup mushrooms, thickly sliced
1 yellow onion, sliced
2 shallots, minced
1-1/2 cups Goosecross Cabernet Franc
1/2 cup port
1 teaspoon tomato paste
1/2 cup veal demi glace
1 teaspoon thyme, minced
Directions:
Heat oven to 450 degrees. Combine salt, pepper, paprika, and flour in a bag and shake chicken parts in the mixture to lightly coat. Heat the olive oil and butter in a large skillet over medium-high heat and sauté the chicken until brown, about 5 minutes. Flip the chicken over and add the bacon lardons. Cook until the chicken and bacon is brown, about more 5 minutes.
Add mushrooms, onion, & shallot and continue to sauté until soft, 5-7 more minutes. Add the wine, port, tomato paste, and demi glace then stir well. Sprinkle with thyme. Cover and bake in oven for 35 minutes.
Serve with basmati rice and sautéed mushrooms garnished with thyme.
Basmati Rice
1 teaspoon butter
1 teaspoon olive oil
3/4 cup basmati rice
1-1/4 cups chicken broth
Melt butter & olive oil in saucepan over medium-high heat. Add rice, stir to coat, and cook until fragrant and sizzling. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until all broth is absorbed, approximately 25 minutes.
Discover more great recipes in Colleen’s Kitchen
Purchase the 2007 Goosecross Yountville Estate Cabernet Franc in our online store.
Vintage 2010 Report
3.58 million tons of wine grapes were crushed in California.
We never would have believed it based on the various doomsday reports that were running rampant around the Internet in 2010.
2010 but came in significantly higher than industry experts had projected but average prices for the red and white wine grapes were down 7 percent from 2009.
Goosecross Featured on KTVU News At Noon
We were happy to welcome a news crew from KTVU in Oakland recently for a nice profile story. Click on the photo below to watch the video on their website featuring our winemaker Geoff Gorsuch:
Tours & Tasting
Enjoy Goosecross wine in our intimate barrel cellar. We take pride in providing one of the most enjoyable, informative and friendly experiences in the wine country. Click on the link for more information.
Directions & Hours
We are open daily from 10am – 4:30pm. Closed New Year’s Day, Easter Sunday, Thanksgiving and Christmas. Click the link for directions to the winery.
Visit Our Online Wine Store
Our online wine store features all of our wines, chocolate-dipped and etched bottles, gourmet food products and more. Click on the link to visit our store now!
Convenient Links to Visit Us
For more information, please visit the following pages:
