Silver Label Pairing: 2014 Cuvée Alice and Pork Chops with Leeks in Mustard Sauce

halter_ranch_vineyard_2014_cuvee_alice

Our Silver Label Club members will have received their reserve wine shipment by now, and we hope our members are enjoying their wines. As part of their shipment, members receive recipe pairings from our Halter Ranch staff and favorite local chefs. Below is one of the recipes included from our Assistant Winemaker Molly Lonborg. It is a delicious hearty recipe, ideal for the cooler evenings we are experiencing and pairs perfectly with our Cuvée Alice.

Our Cuvée Alice wine is named in honor of owner Hansjörg Wyss’ mother, Alice Halter. This is the second vintage we have produced this reserve wine which is a blend of Grenache, Syrah, Mourvèdre and Tannat. We have 17 different blocks and five different clones of Grenache on the Ranch so the source of our Cuvée Alice can change every year. With four different varieties used in the blend, it makes for an extensive blending trial for our winemaking team.

The varietals in the blend were co-fermented in order to promote an environment where the specific attributes of each varietal are able to harmonize to create a balanced, well-structured wine right out of the fermentor.

This wine presents aromas of marionberry and raspberry with flavors of red and blue fruits. Vibrant and bright on the palate this wine has supple tannins that lead to a long lasting finish. Cuvée Alice will age beautifully for years to come.

Recipe Pairing: Pork Chops with Leeks in Mustard Sauce

Ingredients

4 pork chops

2 tsp. coarse Kosher salt

2 tsp. chopped fresh thyme

1 tsp. finely chopped fresh rosemary

1 tsp. freshly ground black pepper

2-4 bacon slices, coarsely chopped

3-4 thinly sliced leeks (white & pale green parts only)

3 garlic cloves, minced

1/4 cup brandy

1 cup low-salt chicken broth

2 tsp. finely chopped fresh sage (optional)

2 tbsp. Dijon mustard

1/3 cup sour cream

Method

Pat chops dry with paper towels. Mix salt, thyme, rosemary, and pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours. Heat large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet. Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend. Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm. Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes, then turn off heat. Whisk in mustard, then sour cream; spoon mixture over chops and serve immediately.

The Silver Label Club is an add-on reserve level club. To be a member of the Silver Label Club you must already be a member of our Halter Ranch Club.



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