Pinot Gris With Spaghetti & White Wine Clam Sauce

A classic pairing for our first flight of Pinot Gris, this simple dish brings forward the crisp apple and grapefruit flavors of the wine. Hear Colleen describe this recipe in our audio winemaker note or browse her recipe library for other pairing ideas.

Ingredients:
1 package (12 ounces) spaghetti
1/4 cup butter
2 cloves garlic, minced
1/4 cup Goosecross Pinot Gris
2 tablespoons lemon juice
1/4 teaspoon dill weed
2 tablespoons parsley, chopped
2 cans (6.5 ounces) minced clams, reserve juice
Minced parsley, as garnish
1/2 cup Parmigiano Reggiano, grated

Directions:
Bring a large pot of salted water to a boil, add the spaghetti, and cook about 8 minutes or until al dente.

While spaghetti is cooking, melt the butter in a large saucepan over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until lightly golden. Add the wine and lemon juice, mix well. Stir in the dill weed, 2 tablespoons of parsley, and the clams with their juice. Heat to boiling, reduce heat to low and simmer up to 5 minutes.

Drain the spaghetti (no need to rinse it). Add spaghetti to the clam sauce and toss. Ladle the spaghetti with clam sauce into individual pasta bowls, sprinkle with parsley and grated Parmesan cheese.

Serves 4

Purchase the 2010 Pinot Gris in our online store

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Tempranillo and Zesty Pepper Steak with Jalapeño Reduction Sauce

How about something substantial and spicy for a cold winter’s day? The liberal peppering of all kinds of peppercorns in this recipe will warm you from within! Paired with a glass of our fruit-driven, spicy Tempranillo it’s one of Colleen’s favorites and really hits the spot! This is quick and easy to make whether it’s a Tuesday night for just the two of you or a Friday night entertaining friends!

Ingredients:

2 rib eye steaks
2 tablespoons of 5 pepper blend peppercorns
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Tabasco sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin

For the Sauce
1/4 cup jalapeño pepper jelly
1/4 cup beef consommé
1 tablespoon low-sodium soy sauce
1 tablespoon Goosecross Tempranillo
1 tablespoon balsamic vinegar
Salt & pepper, to taste
1 tablespoon brined green peppercorns

Directions:

Roughly crush the peppercorn blend and press into each steak. Place steaks in a square glass dish. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered in liquid. Marinate the steaks for 2 hours at room temperature. Grill the steaks to desired doneness.

For the sauce:

In a small saucepan over medium-high heat, combine the pepper jelly, beef consommé, soy sauce, wine, vinegar, salt & pepper. Bring to a boil, then simmer over low heat for 5 minutes to reduce and concentrate the sauce. Add the brined peppercorns and simmer for a few more minutes. Set aside.

To serve, slice the steak into 1/2 slices and pour the reduction sauce over the meat. Serve with Goosecross Tempranillo.

Recommended side dishes: blanched asparagus drizzled with lemon olive oil & grated Manchego cheese with Spanish rice.

Serves 2

Discover more great recipes at Colleen’s Kitchen

Purchase the 2008 Tempranillo in our online store

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Coq au Vin With Estate Cabernet Franc

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.

Estate Cabernet and Short Ribs With Coffee Cocoa Sauce

Happy New Year! All of us at Goosecross wish you a happy and healthy 2011!

On these cold winter days we always turn to comfort food – the kind that warms us from the inside. Colleen developed the recipe for these slow-cooked short ribs to warm your kitchen and your heart. The fork-tender short ribs with their deep, smoky flavors, ancho chiles and rich cocoa sauce paired with a glass of our rich, fruity Napa Valley Estate Cabernet Sauvignon are all you need to chase away the winter chill.

Ingredients:

2 dried ancho chiles, stemmed, seeded
1-1/2 cup boiling water
1 small onion, quartered
2 cloves garlic, quartered
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 tablespoon lime juice
1-1/2 teaspoons salt
3-1/2 pounds beef short ribs
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 cup brewed dark roast coffee

Directions:

Preheat oven to 350 degrees F. Soak the ancho chiles in the hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the soaking liquid for braising.

In a food processor, chop the ancho chiles, onion, garlic, chipotle chiles with sauce, syrup, cocoa, lime juice, and 1/2 teaspoon salt.

Pat the ribs dry and sprinkle with the pepper and the remaining salt. Heat the oil in a large, deep skillet over medium-high heat. Brown the ribs on all sides then remove to a plate.

Turn the heat down to medium-low, then carefully add the chile puree to the skillet and cook stirring, 5 minutes. Add the reserved chile soaking liquid and coffee and bring to a boil.

Return ribs to skillet, the liquid should come about half way up the sides of the meat. Cover tightly and braise in oven until very tender, 3 hours. Serve ribs over polenta.

Basic Polenta
4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter

Directions: In a medium saucepan, bring the water and salt to a boil. Gradually add polenta, stirring constantly until thickened, about 20 minutes. Blend in the butter. Serve with short ribs.

Serves 4

Discover more great recipes in Colleen’s Kitchen

Purchase the 2007 Goosecross Estate Cabernet Sauvignon in our online store.

Goosecross: Tasting Room Dilemma

How about some advice?

We recognize our tasting room as the heartbeat of Goosecross Cellars. Even in the darkest days of the recession, our tasting room has been a lively happening place thanks to many longtime customers and friends, and lots of new wine enthusiasts who find their way here for the first time.

So, the dilemma? In a way, we are victims of our own success. A lot of hard work every day makes this tiny, rather obscure winery of ours kind of a cult destination for a lot of people. The public reviews on Yelp! and TripAdvisor have been great friends to us during this economic downturn.

However, some recent observations from a few online reviewers really give us pause. The message is that, even though they give us a very high rating and plan to return, sometimes our tasting room is too packed to get the down-home feel and personalized service they expected, or had hoped for. Ouch! That gets us right where it really hurts. Personalized service is what makes Goosecross, Goosecross.

So, what are we to do? The obvious choices:

1. We could develop a larger tasting room and staff up, but that would deteriorate the intimate, down-home appeal.
2. We could “screen” our visitors, but that goes against our unprentious sensibilities.
3. We could make appointments on a first come, first served basis, but that too goes against our better judgement.
4. We could post a “Temporarily Closed” sign when the room begins to fill up – ick!

So, we’re asking you.

If you’re reading this, there’s a good chance you know us or have been here before. How can we make sure that you have a great time and get the personal attention you deserve when you come to see us? Suggestions please…

Colleen Topper
Owner/Public Relations

Valentine’s Day Gifts

You’ve spent the year together, and now it’s time to plan a special day celebrating your love, so what do you get for a Valentine’s Day present? Here are great suggestions for creative Valentine’s Day gifts that are sure to impress and surprise. We’ll provide the wine, you provide the romance…