Goosecross Cellars

Goosecross Featured on NBC’s Today Show

Anna — Thu, 07 Feb 2013 04:34:27 +0000

Ladies Home Journal really threw down the gauntlet when they challenged fourth hour Today show hosts Kathie Lee Gifford and Hoda Kotb to abstain from drinking for 30 days. The pair begrudgingly accepted and for the past few weeks their editors have been going on the show to do segments related to the fact that they dared the ladies to not drink on air for a month. Viewers have had the chance to follow along as they tried to accomplish that goal! If you missed the show and want to view the feature, check out this YouTube clip:

For Wednesday, February 6, 2013 they produced a segment called “Welcome Back To Wine” and the editors wanted to offer up special treats for the ladies and their viewers that are wine related in some way. Since it is close to Valentine’s Day, they selected our chocolate dipped Merlot and our Chardonnay for resident white wine drinker, Kathie Lee.

Photography by Keith Reuter

David — Tue, 01 Jan 2013 21:28:28 +0000

Over the coming months, you’ll note that we’re adding new photography to goosecross.com due to the excellent work provided by our friend Keith Reuter.

His goal is to bring a connection to the people and place of our winery. This is no easy task since “people” includes our visitors, friends, family, and employees and “place” refers to the winey, vineyards, crushpad, tasting room, and overall property that change dramatically with each season.

If you would like to enjoy more of his photography, check out his website at Keith Reuter Photography!

Being an avid scuba diver myself, and having enjoyed many dive trips with Keith around the world and looking forward to many more, I’m particular to his underwater photography.

Hope you enjoy his work as much as I do.

David

Petite Sirah

Colleen — Mon, 19 Nov 2012 23:10:30 +0000

Petite Sirah, as it is called in the United States, is actually a red wine grape varietal known as Durif, with over 90% of the California plantings being Durif grapes labeled as “Petite Sirah”. The TTB (United States Alcohol, Tobacco, Tax and Trade Bureau) recognizes “Durif” and “Petite Sirah” as interchangeable synonyms referring to the same grape. Petite Sirah is a red variety that produces tannic wines of deep color with spicy-plummy flavor. The grape is a cross between Syrah and Peloursin, and originated from the Rhône-Alpes region in eastern France.

The grape is named after François Durif, a botanist at the University of Montpellier in France. It was in a Peloursin vineyard near the university that he discovered the unique vine that he eponymously named in 1880. As a conclusion of DNA fingerprinting at the University of California, Davis in 1997, Syrah was identified as the source of the pollen that originally crossed with Peloursin flowers.¹

Petite Sirah first came to California in the late 19th century and found an early home in the Livermore Valley at Concannon Vineyard. Eventually, it made its way into the other growing regions of California, including Napa Valley. Petite Sirah is often used for blending with Zinfandel to add complexity, structure, and to tone down the “jammy” fruit and blended with Cabernet to add color and structure, but it really shines when bottled as a single varietal. Petite Sirahs from Napa Valley are particularly good examples of how great they can be.

The “petite” in the name of this grape refers to the size of its small berries, and consequently high skin-to-juice ratio, which allow Petite Sirah to produce wines with high pigment and tannin levels and the ability to age in the bottle.The vine is particularly vigorous, thrives in many soil types, and is sturdy and fairly long-lived.

Petite Sirah produces dark, inky full-bodied wines with firm texture and mouth feel. The bouquet has dried herbs and black pepper overtones, and typically offers flavors of plums, blackberries and blueberries. The wines have ample tannins, although supple, pleasant and delicious with aging ability that can exceed 20 years in the bottle.

Petite Sirah pairs well with red meat, especially beef or lamb, game, grilled mushrooms, stews and other hearty fare.

Flavor Profile: Dark berry fruit, plum, blackberry, blueberry, black pepper, spice, herbs
Weight: Full-bodied

1 Wikipedia, the free encyclopedia

Riesling

Colleen — Tue, 13 Nov 2012 21:57:14 +0000

Riesling is a white grape variety which orginated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying floral, perfumed aromas and crisp acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling is a variety which is highly “terrior-expressive”, meaning that the character of Riesling wines is clearly influenced by the wine’s place of origin.

Riesling has a long history, and there are several written references to the variety dating from the 15th century. DNA fingerprinting by Ferdinand Regner indicated that one parent of Riesling is Gouais Blanc, known to the Germans as Weißer Heunisch, a variety that, while rare today, was widely grown by the French and German peasantry of the Middle Ages. The other parent is a cross between a wild vine and Traminer. It is presumed that the Riesling was born somewhere in the valley of the Rhine, since both Heunisch and Traminer have a long documented history in Germany.¹

In viticulture, the two main components in growing Riesling grapes are to allow for a long, slow ripening and proper pruning to keep the yield low and the flavor concentrated grapes. Riesling expresses the terroir of the place where it is grown, and it is particularly well suited for slate and sandy clay soil.
In winemaking, the delicate nature of the Riesling grape requires special handling during harvest to avoid breaking the skin and thereby upsetting Riesling’s balance of flavors and aromas. A wine that’s best at its freshest state, the grapes and juice may be chilled to preserve their more delicate flavors right after it has been pressed and during fermentation. Unlike Chardonnay, most Rieslings do not undergo malolactic fermentation. This helps preserve the bright, acidic characteristic of the wine that gives Riesling its “thirst-quenching” quality.

Rieslings are often consumed young, when they present a fruity and floral nose with aromas of apples, Muscat, peach, honey, rose petal, lime blossom and minerality. The palate is crisp due to the firm acidity. Rieslings are usually made as 100% varietal and rarely aged in oak cooperage. Riesling’s naturally crisp acidity and range of flavors make it suitable for extended bottle aging.

With time, Riesling tends to acquire a petrol note which is sometimes described as similar to kerosene. While an integral part of the aroma profile of mature Riesling and sought after by many experienced drinkers, it may be off-putting to those unaccustomed to it, and those who mainly seek young and fruity aromas in their wine. High quality dry or off-dry Riesling is known to be enjoyable even at 100 years! More common aging periods for Riesling would be 5-15 years for dry, 10-20 years for semi-sweet, and 10-30+ years for sweet wines.

The most expensive wines made from Riesling are late harvest dessert wines. These concentrated wines have more sugar, more acid to give balance to all the sugar, more flavor, and more complexity. Late Harvest Riesling is a wine of gorgeous delicacy, complexity, wonderful minerality, perfect balance and expressive flavors. Riesling, one of the world’s noble grape varieties, makes a versatile wine for pairing with food because of its balance of sugar and acidity. It can be paired with white fish, pork, Thai and Chinese cuisine. A Riesling’s typical aromas are of flowers, tropical fruits, and mineral stone (such as slate or quartz), and with time the wine acquires a petrol note. Dry Riesling is generally served at a cool 52°F, while sweeter Rieslings are often served a little warmer.

Flavor Profile: Apple, Muscat, peach, honey, rose petal, lime blossom, floral, mineral
Weight: Medium-bodied

1 Wikipedia, the free encyclopedia

Pinot Gris

Colleen — Tue, 13 Nov 2012 19:16:17 +0000

This white-wine-producing mutation of Pinot Noir is enjoying a wave of popularity perhaps greater than it has ever known, and certainly on a wider geographical scale – even if it is relatively rarely known by its true French name Pinot Gris. The word pinot, comes from the word meaning “pine cone” in French, and could have been named because the grapes grow in small pine cone-shaped clusters. The clone of Pinot Gris grown in Italy is known as Pinot Grigio. Until recently Pinot Gris was probably known mainly in Alsace (as Tokay d’Alsace), northern Italy (as Pinot Grigio) and in Germany (as Grauburgunder or Ruländer). Today however it is known and increasingly planted in less classic wine regions, from Mendoza and Monterey to Marlborough. There has been a dramatic increase in plantings in Napa in the late 1990s.

Pinot Gris is one of the darkest-skinned grapes producing white wine, with a range of grape color from deep golden yellow-orange to gray-blue to pink-brown hues. This color difference is derived from a genetic mutation in the Pinot Noir clone that occured centuries ago. In the vineyard, Pinot Gris has a remarkably similar DNA profile to Pinot Noir, and its vines, leaves, and berries look identical to Pinot Noir, but the coloration is the major aspect that differentiates the two. The grape grows best in cool climates, and mature relatively early with high sugar levels. This can lead to either a dry wine higher in alcohol or a sweeter wine. Pinot Gris has the advantage of showing equally well in a wide range of different sweetness levels.

Pinot Gris can produce perfumed, substantial wines and is admired for its weight and relatively low acidity. It is considered an “early to market” wine that can be bottled and out on the market within 4-12 weeks after fermentation. Pinot Gris fulfils a unique function as a provider of super-rich wines that can be consumed early.

Flavor Profile: Pear, red apple, tangerine, honeysuckle, citrus, melon
Weight: Medium-bodied

Apple Podcast App

David — Tue, 26 Jun 2012 21:50:19 +0000

Apple released it’s free dedicated Podcast app for iPhone, iPad, and iPod Touch.

Be sure to add the Napa Valley Wine Radio podcast!

Napa Valley Wine Radio Podcast

David — Mon, 25 Jun 2012 01:22:03 +0000

If you listen to our Napa Valley Wine Radio podcast, please consider taking this brief survey. If you have the the inclination, we would appreciate your time to complete the longer version of the same survey. We sincerely appreciate your consideration so we can make the best directional decisions possible for the future of Napa Valley Wine Radio.

2010 Lake County Sauvignon Blanc

David — Wed, 12 Oct 2011 19:00:17 +0000

The 2010 Lake County Sauvignon Blanc is our 12th flight for this variety continuing the crisp and bright style that has made this wine a favorite in our tasting room.

Flavor Profile: This wine is pale straw in color with aromas of lime, pineapple and lemon grass. In the mouth, fresh grapefruit and green apple flavors finish dry with a touch of white peach and flint. Drink now through 2013.

Food Suggestions
The bright acidity in this wine makes it a great match with food. Try Colleen’s Grilled Salmon Vera Cruz in her recipe library.

Buy this wine in our store

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NV ÆROS® Napa Valley Meritage “Founder’s Tribute”

David — Tue, 13 Sep 2011 22:04:22 +0000

This vintage proudly marks our 4th ÆROS® Meritage release in our 26-year history – a remarkably opulent, complex blend from two vintage years. Winemaker, Geoff Gorsuch, carefully selected the finest lots of Cabernet Sauvignon, Petit Verdot, Merlot and Cabernet Franc exclusively from our Yountville Estate to create a wine of extraordinary character, intensity and majestic proportion.

We took the best components of vintages 2007 and 2008 and combined them into a single whole that proved to be better than the sum of its parts; resulting in this one-of-a-kind, extremely limited production wine. The best Bordeaux clones, three of Cabernet Sauvignon and two each of Cabernet Franc and Merlot were married with Petit Verdot through repeated tasting trials over a period of months, maximizing complexity and bringing these classic varietals into perfect balance.

This ÆROS® is our ultimate Meritage in tribute to Reynolds Gorsuch (1925-2009). As Founder of Goosecross Cellars, Rey served as a mentor to Geoff and David and was often sought out for his advice and visionary thinking. He created the preliminary concept for the ÆROS winged label and was a guiding force in Goosecross’ wine education programs. He delighted people with his viticulture tours, his stories of the native Wappo Indian history, obsidian artifacts from the Estate vineyard, and his dedication to growing and producing the best quality wines possible in Napa Valley.

Food Suggestions

Our resident chef, Colleen Topper, has selected a very special recipe to pair with this elegant wine. Try Beef Tenderloin with Coriander, Mustard & Garlic Crust from her large recipe collection.

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2006 Howell Mountain Cabernet Sauvignon

David — Thu, 21 Jul 2011 19:00:10 +0000

Some of the greatest and most cellar-worthy wines in the world are grown in very poor soils, and our Howell Mountain Cabernet is a classic example. Struggling in the shallow, compressed volcanic ash on our rugged slope, the vines send their roots deep into the earth in search of water and nutrients.

Flavor profile: Full-bodied and rich with black cherry, blackberry, cocoa, vanilla, anise, earth and spice.
2006 Vintage: Low crop yields and a long ripening season produced small berries with great flavor intensity, deep color and firm tannins.

Drink now and through: 2015

Food Suggestions
The big, rich flavors of this Cabernet partner well with a good steak and slow- cooked dishes like osso-buco, short ribs and other hearty fare. From Colleen’s recipe collection we recommend Grilled Rib-Eye Steak with Baked Garlic Butter.

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Which Vintage Year Should I Buy?

Tim — Wed, 13 Jul 2011 15:50:54 +0000

We frequently get questions from readers and visitors and will be posting some of these here on the blog from time to time. Here’s one we just received:

Question:

…when I go to purchase a bottle of wine — the year on the bottle — should I look for past or present years? I’m confused on this, etc: 2007 or 2008. Can you educate me on this please.

Answer:

The year on the label indicates when the grapes were harvested and made into wine. This is also known as the vintage year. Most wines made today are intended for consumption upon release with white and rose wines best within 2-3 years after the vintage and red wines best within 3-5 years. A few wines benefit from extended aging of up to 10 years, such as our Howell Mountain Cabernet, but as a rule of thumb you should be looking for vintage years that are within just a few years of today. If a wine does not have a vintage date, it is a blend of 2 or more vintages and is best to be consumed right now.

You can read more about this subject in our wine education article on Aging & Storage.

If you have a wine or food related question send it in and we might post it here on the blog. We also will answer you via email.

2008 Napa Valley Merlot

David — Mon, 27 Jun 2011 19:00:22 +0000

Our Estate vineyard, with its well-drained, rocky soil, abundance of sunshine, and breezy afternoons, is the perfect place to grow Merlot grapes. Merlot produces a soft, fruity, and fairly rich wine, making it instantly popular and one of the most commonly planted wine grapes.

Winemaker Notes
Overall, the season was a cool one, allowing for plenty of hangtime, punctuated by a few blasts of heat to bring up the sugars. Rain was about two thirds of a normal year, but the vines reacted as if there was a drought, producing unusually small grapes. The small berry size explains the tremendous intensity of color and flavor in red wines from this vintage year.

Flavor profile: Ripe black cherry, raspberry, cocoa, mocha, cinnamon, all spice, toasty oak.
2008 Vintage: A roller-coaster of a growing season yielding low quantities of high quality fruit.

Drink now and through: 2014

Food Suggestions
Enjoy our Merlot with everything from roast duck and other game birds to prime rib. It pairs well with nuts and medium-hard to hard cheeses like Comté or Aged Gouda. From Colleen’s recipe collectionwe recommend Spring Lamb with Honey-Thyme Root Vegetables.

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Pinot Gris With Spaghetti & White Wine Clam Sauce

Colleen — Wed, 18 May 2011 20:11:05 +0000

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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2010 Napa Valley Pinot Gris

David — Mon, 16 May 2011 19:00:06 +0000

These grapes are grown on the sustainably farmed Nord Family property located in the cooler climate of Southern Napa. Pinot Gris is typically admired for its weight and relatively low acidity. Winemaker, Geoff Gorsuch employed a cold fermentation process, which also assisted in producing a dry wine with nice acidic balance.

Flavor profile: Stone fruit, crisp pear, red apple, grapefruit and pineapple with a clean, crisp finish.
2010 Vintage: A roller-coaster of a growing season requiring great patience, but yielding low quantities of outstanding fruit quality.

Drink now and through: 2013

Food Suggestions
This is a versatile wine, so enjoy it with everything from seafood, fish, and pasta with white wine sauce. From Colleen’s recipe collection we recommend Spaghetti and White Clam Sauce.

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The Battlefield of Mindset

David — Sat, 14 May 2011 21:15:40 +0000

At Goosecross, we make the best wine we can make with great pride, and we hold back no expense in the doing so. Having said that, given todays technology, superb grape resources, and excellent winemaking skill sets, we sincerely believe that if you can’t make a great bottle of wine, don’t quit your day job.

Therefore, we recognize that the real battlefield between wineries today exists in the retention and the mutual lifetime value of our customer relationships.

Each day presents a new opportunity for us to meet new people and make new friends, but just as importantly, to nurture those relationships in honest and meaningful ways over the many years to come.

We welcome you to experience Goosecross Cellars – our wines, our people, and our unique mindset!

David

2008 Napa Valley Cabernet Franc

David — Fri, 13 May 2011 19:00:48 +0000

This double-clone blend of 100% Cabernet Franc is grown on our Yountville Estate. Winemaker Geoff Gorsuch comments that he utilizes vertical trellising, “which helps create optimum sunlight for even-ripening and the Estate fruit brings ripe, rich flavors to the blend giving it character & elegance.”

Flavor profile: Ripe cherry, raspberry, and blackcurrant with black licorice, white pepper, and mint.
2008 Vintage: A dynamic growing season with surprisingly low yields of flavorful berries showing great intensity of color and flavor

Drink now and through: 2014

Food Suggestions
This is a versatile wine, so enjoy it with everything from grilled swordfish, to poultry and veal to grilled Portobellos or a good steak. Colleen’s Kitchen has a few recipes matched with Cabernet Franc including her new Grilled Lamb Chops with Mustard-Herb Rub.

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2010 Mendocino County Orange Muscat

David — Thu, 12 May 2011 19:00:15 +0000

With just over 200 acres in all of California, Orange Muscat is rarely seen here. It rewards those who seek this specialty wine with its abundantly fruity, yet crisply refreshing characteristics. Breezy Mendocino is an ideal home for this delicate, early ripening variety that is most expressive when allowed to ripen slowly.

Flavor profile: Fresh and sweet with juicy pear, honeydew melon, caramelized ginger, local honey, and bursting orange peel.
2010 Vintage: A roller-coaster of a growing season requiring great patience, but yielding low quantities of outstanding fruit quality.

Drink now and through: 2013

Food Suggestions
A glass of our Orange Muscat, well chilled, is a dessert in itself. It’s a delicious partner for fruity desserts, fresh fruit and blue cheese. From Colleen’s recipe collection we recommend Poached Pears with Cider-Orange Muscat Glaze.

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2010 Napa Valley Chenin Blanc

David — Tue, 10 May 2011 19:00:33 +0000

The Chenin Blanc grape is extremely versatile and can be used in making everything from a soft, fruity wine, to dessert, or even sparkling wine. The honeyed fruit and floral character inspired our Winemaker, Geoff Gorsuch, to add it to our portfolio as the perfect picnic wine.

Flavor profile: Fresh, fruity, floral and slightly sweet with honeyed pear, grapefruit, ginger spice and lively green apple.
2010 Vintage: A roller-coaster of a growing season requiring great patience, but yielding low quantities of outstanding fruit quality.

Drink now and through: 2013

Food Suggestions
Enjoy our Chenin Blanc with sweet proteins like shellfish, duck or pork. From Colleen’s recipe collection we recommend Asian-Inspired Tilapia with Spinach.

Buy this wine in our store

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2008 Napa Valley Estate Chardonnay

David — Thu, 21 Apr 2011 22:45:26 +0000

Flavor profile: Crisp and clean on the palate with green apple, ripe pear, fresh citrus, toasty oak and vanilla.
2008 Vintage: A roller-coaster of a growing season yielding low quantities of high quality fruit
Drink now and through: 2013

Chardonnay and food: We’re always saying that a solid acidity makes the wine more food friendly and this wine makes is a great test case. If you look in Colleen’s Kitchen you’ll see that there are beaucoup recipes paired with our Chardonnay – everything from sautéed shellfish or salmon, to roast pork, to cream-based pasta dishes! One of Colleen’s favorites? The Chicken with Meyer Lemon, Fennel & Olives with Gremolata.

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2009 Napa Valley Chenin Blanc

David — Mon, 18 Apr 2011 22:11:03 +0000

The old vines in the eastern hills of Napa Valley produced low yields of small grapes so packed with honeyed fruit and floral character that Geoff allowed the fermentation to go dry for this exceptional vintage.

Flavor profile: Fresh and fruity with juicy pear, honeyed melon, green apple and honeysuckle with a lively citrus finish. Drink now and through: 2012

2009 Vintage: Textbook conditions until a mid-October storm. The most common themes: Good flavor maturity at low sugars.

Food Suggestions
The fresh, lively flavors are perfect with lighter fare – sea food, salads, poultry or pork. It’s a refreshing contrast to the heat of spicy Thai and Indian cuisine. For delicious pairings, such as Pork Medallions with Grapefruit-Ginger Chutney, go to Colleen’s recipe database at goosecross.com

Buy this wine in our online store

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NVWR® 116 – A Day in Yountville

David — Mon, 11 Apr 2011 07:01:00 +0000

Join Sherry Page from Culinary Getaways as she takes us on an audio tour of downtown Yountville here in the heart of Napa Valley. Along the way she visits the Yountville Coffee Caboose, Bouchon Bakery, our Goosecross winey tasting room, Cantinetta Piero, Girard Winery’s tasting room, Napa Style, Bottega Restaurant and more. Sherry also points out the best things to do when you visit Yountville and Napa Valley no matter what time of year you choose.

LISTEN TO MP3

Visit goosecross.com where we have over 80 carefully researched educational articles available for you
Our video library offers a show and tell on wine production and enjoyment
Visit Colleen’s Kitchen for delicious recipes, paired with wine

2007 ÆROS® Napa Valley Meritage

David — Fri, 08 Apr 2011 21:45:18 +0000

The long, mild growing season presented nearly textbook harvest conditions, setting the stage for excellence.

The best Bordeaux clones, three of Cabernet Sauvignon and two each of Cabernet Franc and Merlot were married with Petit Verdot through repeated tasting trials, over a period of months, maximizing complexity and bringing the four varieties into perfect balance.

Stunning – a complex expression of intense, yet nuanced, flavors are united with the ÆROS signature elegance.

The seductive scent of blackberry, ripe plum, mocha and mint anticipates dense, but graceful layers of black cherry, raspberry, cocoa and spice that coat the palate and linger, finishing with rich, toasty oak and polished, supple tannins. Hedonistic, and much too alluring to pass up now, it will develop even greater complexity in the cellar over the years to come.

Food Suggestions

Enjoying a glass of 2007 ÆROS Meritage creates an exceptional occasion in itself, but it’s also the perfect centerpiece for a celebratory meal of filet mignon or prime rib. It’s a delicious enhancement for a chocolate torte or dark chocolate soufflé cake.

Geoff recommends this special recipe, specifically designed for the 2007 ÆROS Meritage by Proprietor and in-house chef, Colleen Topper for Roasted Rack of Lamb with Blueberry Sauce.

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Tempranillo and Zesty Pepper Steak with Jalapeño Reduction Sauce

Colleen — Fri, 01 Apr 2011 07:00:36 +0000

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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NVWR® 115 – Il Forteto

David — Tue, 15 Feb 2011 08:00:46 +0000

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.

LISTEN TO MP3

Visit goosecross.com where we have over 80 carefully researched educational articles available for you
Our video library offers a show and tell on wine production and enjoyment
Visit Colleen’s Kitchen for delicious recipes, paired with wine

Coq au Vin With Estate Cabernet Franc

Colleen — Mon, 14 Feb 2011 21:56:37 +0000

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.

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