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

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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

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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.

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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

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ÆROS® and Roasted Rack of Lamb with Blueberry Sauce

‘Tis the season to pull out the stops! Whether it’s for the whole family, gathered around the holiday table or an intimate dinner party to ring in the new year, opening a bottle of ÆROS^® creates an occasion in itself! Enjoy the appreciative smiles when you serve this succulent, fruity rack of lamb with a glass of the opulent 2007 Napa Valley ÆROS Meritage. We recommend decanting it a few hours before serving. And, you’ll sit down to this exceptional meal completely relaxed because this is a feast that’s remarkably easy to prepare!  Happy holidays from all of us at Goosecross!

Ingredients

Marinade Ingredients:
(1) 2 pound rack of lamb
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 green onion, minced
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
1 teaspoon oregano, chopped
2 large cloves garlic, minced
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper

Sauce Ingredients:
1 cup ÆROS Meritage
1 cup chicken broth
2 tablespoons shallots, minced
1 large clove garlic, minced
4 teaspoons sugar
2 teaspoons lemon zest
1/2 teaspoon thyme, chopped
Pinch of cinnamon
1 cup fresh blueberries or Wymans frozen blueberries
2/3 cup blackberries
2 tablespoons red wine vinegar
2 tablespoons butter
Salt & pepper, to taste

Directions

Trim the fat cap from the rack of lamb. Mix all marinade ingredients in a gallon Ziploc bag then put the lamb inside, distributing the marinade over the meat. Refrigerate 4 hours. Let stand at room temperature for 30 minutes before cooking.

Preheat oven to 400 degrees. Roast the lamb in a pan on a roasting rack for 35-45 minutes for medium-rare to medium.

Meanwhile, in a medium saucepan, combine the wine, broth, onion, garlic, sugar, zest, thyme and pinch of cinnamon. Bring to a boil then add the berries. Reduce the heat to medium-low and simmer 15 minutes. Remove from heat and cool to almost room temperature. Puree one-half of the blueberry sauce in a food processor, and return to the saucepan. Whisk in the vinegar and butter. Season with salt & pepper to taste.

Remove the lamb from the oven and transfer to a cutting board. Let stand 10 minutes. Cut each rack apart, put on plates, and serve with the blueberry sauce.

Serves 4

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Syrah and Roast Turkey with Sausage Stuffing

Got a big crowd coming for Thanksgiving dinner? Colleen has come up with a real crowd pleaser that will fill them up and make them happy! The sausage and herbs make the stuffing hearty and flavorful. The spices and mushrooms are delicious with our spicy, earthy Napa Valley Syrah. So much to be thankful for! Happy Thanksgiving from all of us at Goosecross!

Ingredients

1 medium whole turkey, 18-20 lbs.
1-1/2 pounds Italian sausage or turkey-cranberry sausage
2 tablespoons butter
1 white onion, diced
2 stalks celery, diced
1/4 cup parsley, chopped
2 cloves garlic, minced
6 white mushrooms, sliced
6-8 cups bread cubes, dried for stuffing
Salt & pepper to taste
1 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1 large egg
1/2 pound butter
1/2 bottle Goosecross Chardonnay
Cheese cloth

Directions

For the Turkey: Place the turkey on a work surface, remove the neck and the innards from the cavity and wash thoroughly. Pat dry with paper towels and place turkey on a rack in roasting pan, breast side up. Season both cavities of the turkey with salt and pepper. Let turkey rest for no more than 30 minutes while you prepare the stuffing.

For the Stuffing: Remove the casings from the sausages and put into a skillet. Saute the sausage until cooked through. Using a slotted spoon, remove the sausage, and transfer to a mixing bowl. Add two tablespoons of butter to the skillet and saute the onion, celery, parsley, garlic and mushrooms with the pan drippings. Cook until soft. Transfer the vegetables to the mixing bowl with the sausage. Mix well. Add the bread cubes, salt, pepper, sage and thyme. Toss well. Add the egg and stir to coat. Fill the cavity of the turkey loosely with the stuffing; do not pack tightly. Truss the turkey. Preheat the oven to 450°F.

For the baste: Melt 1/2 pound butter in a 3 quart saucepan. Add the Chardonnay to the saucepan and stir well. Take some cheese cloth and fold it to 3-4 ply thickness and large enough to cover the turkey. Saturate the cheese cloth in the wine & butter mixture. Cover the entire breast area of the turkey. Place the turkey in the oven and immediately reduce the temperature to 325°F. Roast for about 20 minutes per pound, until the internal temperature reaches 160°F. Baste the turkey every 30 minutes with the remaining mixture until all used, then baste using the pan drippings. If the turkey looks like it needs to brown, remove the cheese cloth about one hour before it’s done. When the turkey is done, remove it from the oven and let it rest for 15 to 30 minutes before carving.

Serves 12

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Merlot and Cornish Hens with Merlot Glaze

These little hens are big on flavor – why hold back when it comes to rosemary, garlic and thyme? But, easy on the cook! Just tuck in the herbs, baste the hens with a bit of raspberry-Merlot  glaze and into the oven they go! They’re absolutely delcious with our velvety, fruit-driven Napa Valley Merlot. Bon apétit!

Ingredients

4 Cornish hens
Salt and pepper to taste
8 whole cloves garlic
8 rosemary sprigs
8 thyme sprigs

Glaze:
2 tablespoons butter
1/2 cup raspberry jam
2 tablespoons fresh lemon juice
1/4 cup Goosecross Merlot

Directions:
Preheat oven to 400 degrees. Wash Cornish hens thoroughly and pat dry. Season the chickens all over and in the cavity with salt and pepper. Stuff each chicken with 2 garlic cloves, and 2 sprigs each of rosemary and thyme. Set the chickens in a large roasting pan.

In a medium saucepan, bring the glaze ingredients to a boil and reduce. Baste the chickens with the glaze. Roast the chicken for about 1 1/4 hours, basting twice while cooking, until an instant-read thermometer reaches 165 degrees when inserted into the thigh. Let the chickens rest 10 minutes before carving.

Serves 4

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Photo courtesy of Sherry Page, Culinary Getaways

Syrah and Mixed Wild Mushroom Fettuccini

As harvest begins we need to think of quick and easy dishes to prepare that are also hearty and satisfying after a long day on the crush pad. This is a real stick to your ribs pasta dish that you can whip up in the time it takes to cook a pot of fettucini. Mushrooms taste so good in the fall and their earthy flavors are just right with a glass of our dark, bold Carneros Syrah. Happy harvest!

Ingredients:
2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese

Directions:
Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.

In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.

Serves 2

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Sauvignon Blanc and Grilled Swordfish with Cantaloupe-Lime Salsa

What could be better on a hot, August day than a chilled glass of Sauvignon Blanc and grilled swordfish? Pairing our crisp, zesty Sauvignon Blanc with seafood is as natural as squeezing a little lemon juice on it! The lime juice and cilantro in the salsa do a great job of bringing out the grapefruit and lemongrass  character in the wine. And, as always, Colleen’s recipe is not only delicious – it’s easy and quick as can be!

Ingredients:
1/2 cup cantaloupe, peeled, seeded, chopped
1/2 cup honeydew melon, peeled, seeded, chopped
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
11/2 tablespoons fresh lime juice
1/2 teaspoon grated lime peel
Salt to taste
2 (8 oz) swordfish fillets
1 tablespoon olive oil
1/2 teaspoon ground pepper

Directions:
Prepare barbecue to medium-high heat. Mix first 6 ingredients in a non-aluminum bowl. Season to taste with salt. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Brush fish with oil. Season with salt and pepper. Grill fish until just cooked through, about 5 minutes per side. Transfer fish to plates. Spoon salsa over and serve immediately.

Serve with rice pilaf and sautéed sugar snap peas.

Serves 2

Estate Cabernet and Grilled Rosemary Lamb Chops with Balsamic Reduction

Do you find you’re firing up the grill nightly this time of year? It’s one of the best things about summer – grilled everything! Well, here’s a quick, simple and delicious recipe is from longtime club member, Linda Gaylor. The woodsy flavor of rosemary is always just right for lamb and it’s serving double duty, here, by bringing out the hint of cedar in our fruit-forward, supple Estate Cab. What a pair!

Ingredients
6 lamb chops
Steak & chop grilling seasoning
3 sprigs of rosemary
1/2 cup balsamic vinegar
1 tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed

Directions
Lightly season chops with your favorite seasoning mix. Press a small rosemary sprig into each chop. Grill to perfection. Remove from grill and keep warm.

In a small saucepan, mix the balsamic vinegar and brown sugar. Add the whole sprig of rosemary and the crushed clove of garlic. Bring the mixture to a boil (stir occasionally). Continue boiling for 5 to 8 minutes until the sauce is a medium thick syrup. Remove the rosemary and garlic and let cool. Mixture will thicken as it cools. Double recipe for more sauce.

Drizzle the reduction sauce over the chops and serve.

Serves 4

Recipe provided by Linda Gaylor, Wine Club Member

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