Healthy on You cooking class recipes with Halter Ranch wine pairings

In January 2017 Halter Ranch partnered with Samantha Binkley from Healthy on You in Rancho Santa Fe for her Healthy Girlfriends Getaway Cooking Classes, the classes were a hands-on cook-and-eat with a four course menu paired with Halter Ranch wines.

Healthy on You cooking classes combine luxury and simplicity in an intimate and enjoyable environment. Guests learn kitchen basics and how to prepare healthy gluten free meals, helpful kitchen tools and must-haves to make cooking easier and enjoyable, and simple tips to make eating healthy on busy week nights a breeze. 

Below are the recipes from the cooking classes and the wine pairings, we hope you enjoy!


Lemon Sole Pinwheels Stuffed with Fresh Crab, Artichoke and Spinach

Paired with the Halter Ranch 2016 Rosé

This is a surprisingly easy meal to prepare and the results are visually stunning. If you enjoy fish as a part of you healthy living lifestyle, this recipe is a game changer. It’s low calorie, delicious and fast. 

Ingredients:

Serves 4

4 large skinless lemon Sole fillets

6 oz.  lump crabmeat picked over for any shells

1 cup artichoke hearts

1 cup fresh spinach chopped

1 tbsp. onion minced

1 garlic clove minced

1 tbsp. fresh lemon juice

2 tbsp. low fat mayonnaise

¼ cup breadcrumbs

1 tsp. chopped fresh tarragon

¼ tsp. salt

¼ tsp. ground pepper

Zest of 1 lemon

1 tsp. Healthy On You® Fish Lovers Spice

4 thin slices of lemons Slice

Fresh dill for garnish

Preparation:

Pre heat oven to 350F.

Coat the bottom of a medium sized sheet pan with olive oil and place four slices of lemons on the pan where you will place each roll of fish. In a medium sized bowl start with adding the artichoke hearts. Using a wooden spoon, break up the artichokes so the leaves are separated and there are no lumps. Add the crab, spinach, mayonnaise, breadcrumbs, onion, garlic, tarragon, lemon juice, lemon zest and salt and pepper. Combine well divide out into four parts.

Separately, lay your fish flat and season lightly with salt and pepper. Spoon the crab mixture onto the larger end of the fish. Gently roll the fish making sure the mixture stays inside. Place the rolled fish seam-side down on top of the sliced lemon, repeat for the other three fillets.

Once in the pan, spray with a light coat of olive oil, sprinkle the Healthy on You ® Fish Lover’s Spice on top of all four pieces of fish. Place in the oven and bake for 25-30 minutes. Garnish with fresh dill and more lemon slices.


Watercress and Parsley Soup with a Poached Egg

Paired with the Halter Ranch 2015 Grenache Blanc

This recipe is great for an easy week night meal-so healthy and filling too. It’s packed with antioxidants from the highly nutritious watercress. You can omit the egg, use vegetable stock and substitute the unsalted butter for more olive oil for a complete vegan meal. 

Ingredients:

Serves: 4

2 tbsp. olive oil

2 tbsp. unsalted butter

4 cups torn watercress, rinsed and drained

¼ cup chopped fresh parsley

1 sweet onion chopped

2 small russet potatoes peeled and chopped

2 cups celery ribs, chopped

4 cups low-sodium chicken or vegetable broth, plus more for thinning soup

1 cup coconut milk

4 small eggs

1½ tsp. sea salt

½ tsp. freshly ground pepper

Preparation:

Melt the butter and oil in a large saucepan over medium heat. Add onion; reduce heat to medium-low, and sauté, stirring occasionally, 8 minutes or until onion is tender. Add potatoes and celery. Cook, stirring occasionally, 5 minutes.

Add broth, coconut milk, salt and pepper; bring to a low boil over medium-high heat. Reduce heat and simmer 25 to 30 minutes or until potatoes are tender. Remove from heat and stir in watercress and parsley. Let cool slightly.

To poach the eggs: fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat so the water is at a gentle simmer. Crack the eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water. Swirl the loose white parts around the yolk with a spoon. Let set for 4 minutes and remove with a slotted spoon (two at a time is manageable.)

Finish the soup: Using an immersion blender, puree the soup in the pot until smooth. If you don’t have one, pour soup in two batches into the bowl of a food processor or blender, and puree until very smooth. Pour soup back into the pot to warm. If the soup is too thick, add more milk or stock. In individual bowls, add the poached egg to the center of soup.  Keep in mind if the soup is too thin, the egg will sink to the bottom. Garnish with additional parsley, if desired.


Steamed Winter Vegetables

Paired with the Halter Ranch 2014 CDP

This recipe takes eating the rainbow to a whole new level. Adding colorful root vegetables and squashes up the nutrition level and adds to the delicious flavor of this healthy vegetable side. As a base, it lends itself to all types of other flavors including garlic, soy or fish sauce, and an array of herbs. This simple version pairs great with the lemon sole pinwheel recipe.

Ingredients:
Serves 4

1 cup small Brussels sprouts (whole)
1 cup rainbow carrots diced
1 cup yukon gold potatoes diced
1 cup kabocha squash diced
1 tbsp. Healthy On You® Herbes de Provence spice
2 cups vegetable or fish stock
1 tbsp. olive oil

Sea salt and pepper

Preparation:

Thoroughly wash, clean and dice the vegetables. Note, when cutting the vegetables, make sure you keep the sizes consistent so they cook evenly. Next, using a slotted spoon or steamer basket, boil or steam the vegetables in individual batches for 3-5 minutes until cooked but still a little firm. Keep an eye on the water level so you don’t run low before you are finished.

Once all the vegetables are all steamed and set aside, heat a medium sized sauce pan then add the olive oil, and Herbes de Provence spice and let cook for one minute.  Add the stock and bring to a boil. Continue cooking uncovered, until the stock is reduced by half, then add in all the vegetables. Cook with the lid on and the flame on low for 5-7 minutes until all the vegetables are tender and the color is still bright. Season with sea salt and pepper and serve immediately.


Coconut Panna Cotta with Blood Orange Compote

Paired with the Halter Ranch 2010 Vin de Paille

This simple, yet beautiful dessert is low-cal substituting milk and cream with coconut milk. The blood orange compote is a perfect accompaniment to this seemingly decadent but light treat. Another great thing about this dessert is that it can be made up to three days ahead!

Ingredients:
Serves 4

1½ cups coconut milk (use full fat option)
2 vanilla pods split
1¼ tsp. unflavored gelatin powder (Knox brand)
5 tbsp. sugar
¼tsp. fine sea salt
6 blood oranges
2 tbsp. water
4 tbsp. coconut palm sugar
1tbsp. coconut palm sugar syrup (Wholesome brand)
2 tsp.cointreau
4 star anise pods
½ tsp. vanilla
½ cinnamon

Preparation:

Scrape the insides of the vanilla pods and set aside the vanilla bean paste. In a saucepan, add the coconut milk and vanilla, then sprinkle the gelatin over the mixture and let it rest for 10 minutes or so. Gently warm the pan (but do not boil) over low heat and add in the sugar and salt, stir gently until dissolved. Remove from flame and place in an ice bath- set a bowl over another bowl filled with ice and water, then add the mixture to the empty bowl. Stir the mixture over the iced water so it quickly cools down and thickens, (about 5 minutes) then pour into individual small glasses or ramekins ¾ full leaving room for the compote. Refrigerate for a minimum of 4 hours.

To make the blood orange compote: Start be squeezing the juice from two oranges. With the other four, peel and section each orange removing any white pith and seed. Do this over a bowl so you don’t waste any of the juices. What you should have left is just the flesh of the orange. Set aside.

In a small sauce pan, heat the water sugar and syrup and bring to a boil. The mixture will begin to bubble and caramelize. When it thickens, about 10 minutes, remove from heat and slowly add the orange juice and stir until combined well. Return the mixture to the heat and stir in the cointreau, vanilla, star anise and cinnamon. Bring to a boil then remove from heat; refrigerate allowing it to cool completely. Remove the star anise before adding to the top of your pan cotta. This can be made a day ahead to save time.

To learn more about Samantha’s upcoming cooking classes visit www.healthyonyou.com


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.


A vertical taste through Halter Ranch’s Cabernets

Halter Ranch Cabernet Sauvignon Vertical Tasting

During the month of August our Wine Club members are offered a special complimentary Cabernet Sauvignon vertical tasting in our Member Lounge. The vertical allows members to sample three very different wines from Halter Ranch’s winemaking history.

More than a third of all vines planted in Paso Robles are Cabernet Sauvignon and our vineyard mirrors that statistic with 104 of our 281 acres of vines planted with Cabernet Sauvignon. It is an integral part of what we do; from our by-the-glass Synthesis, to our mighty Ancestor Reserve, the rich forward fruit, color and tannin structure of Cabernet Sauvignon paired with its deep back palate wow us every year.

In order to show off this grape we love, we have pulled from our library the 2008, 2010 and 2012 Cabernet Sauvignon vintages. The 2008 vintage made by our previous Winemaker Bill Sheffer, the 2010 was begun by Bill and finished by current Halter Ranch Winemaker Kevin Sass, and the 2012 which is Kevin’s wine from start to finish. The three Cabernet’s are very different, due to winemaking style, age, fruit and harvest conditions.

A few notes about the vintages, in 2008 yields were down in Cabernet Sauvignon and related varietals due to an early Spring frost, causing small cluster sets and some shatter. The low yields however did produce some great wine. In 2010 Paso Robles experienced a winter with above average rainfall after three years of drought. Growers had to manage fruit/vine ratio and mildew pressure during the cooler year. In 2012 there were three weeks of extreme heat in late August and early September, bringing harvest forward by almost two full weeks. The fruit quality was high with round and robust flavors.


2008 Cabernet Sauvignon – 15.1% Alcohol

81% Cabernet Sauvignon, 9% Petit Verdot, 5% Malbec, 3% Merlot, 2% Cabernet Franc

Fermentation: Destemmed and fermented in closed-top fermenters, with punch-downs or pump-overs twice daily for 21 days.

Aging: Aged 18 months in French oak barrels, 30% of which are new.

Lounge Tasting Note

Though it is blended with all five ‘Noble Bordeaux’ grapes, this wine is truly a classic ‘Paso Cab’ it’s huge fruit, bold tannins, and bright acidity can stand up to the bloodiest of steaks. Winemaker Bill Sheffer sought to highlight the beautiful back palate of the Cabernet Sauvignon grape, resulting in deep flavors of sage, earth, and chaparral.

Winemakers Tasting Note

Blended with traditional Bordeaux varieties our Cabernet Sauvignon is dark ruby in color and deeply concentrated with aromas of blackcurrant and blackberry, interwoven with earth, sage, and spice. Big, ripe and juicy on the palate, its mouth-filling blackcurrant and dark plum flavors are balanced by round, supple tannins that guide the wine through a long, rich and smooth finish. Drink now or in the next two years, with grilled steak and lamb, prime rib, venison stew and other hearty meat dishes.


2010 Cabernet Sauvignon – 15% Alcohol

77% Cabernet Sauvignon, 12% Malbec, 11% Merlot

Fermentation: Destemmed and fermented in closed-top fermentors, with punch-downs and pump-overs twice daily for 20 days.

Aging: Aged 18 months in French oak barrels, 35% of which were new.

Lounge Tasting Note

Our last to feature the softening influence of Merlot, this wine was made as a collaboration between winemakers. Bill’s bolder, age-worthy style was quieted by Kevin’s delicate and fruit driven ethos. The result is an elegantly structured wine with soft integrated tannins and a smooth, rich finish.

Winemakers Tasting Note

This vintage is crimson red with a light purple hue. Deeply concentrated, this wine displays aromas of blackberry brambles, black currant, fig and a touch of cocoa. The attack on the palate is driven by an explosion of red and black fruit, framed by elegant structure. Soft integrated tannins guide this beautiful wine through a smooth, rich finish. Delicious now with grilled steak and lamb, prime rib, venison stew and other hearty meat dishes, it will age beautifully for another two to five years.


2012 Cabernet Sauvignon – 14.5% Alcohol

79% Cabernet Sauvignon, 18% Malbec and 3% Petit Verdot

Fermentation: Destemmed and fermented in closed top fermentors, with open pump-overs two to three times daily for an average of 10 days.

Aging: Aged 18 months in French oak barrels, 40% of which were new.

Lounge Tasting Note

After the frost and challenging nature of the 2011 vintage, 2012 was Kevin Sass’ first great growing season with Halter Ranch. The hot Summer and Fall led to a beautifully expressive nose of dark red fruit matched by a silky, luxuriant mid-palate and delicately integrated tannins.

Winemakers Tasting Note

The 2012 Cabernet Sauvignon possesses a classic profile with aromas of dark red fruits. Bright and rich on the palate, this wine is brimming with flavors of red currants and cassis and has an underlying minerality. A strong mid-palate and well integrated tannins lead to a long seamless finish. Delicious now, this wine will continue to develop for years to come. Pair with grilled steak, lamb and Italian cuisine.


The three Cabernet Sauvignon’s are available for purchase at $45 per bottle or $36 for Wine Club members and their guests. Wines are available as a three pack for an additional 10% off, at $94.50.

Reservations

Due to limited seating in the Wine Club Member Lounge, reservations are strongly suggested. All club members receive complimentary wine tasting with up to four guests. Larger groups are required to make a reservation.

Make a Reservation:

Email: memberlounge@halterranch.com

Weekdays Call: 805-226-9455

Weekends Call: 805-591-3634


The Employee Garden

HR_Garden

If you’ve been out to the winery recently you may have noticed something besides grapevines covering our beautiful landscape – the Halter Ranch Employee Garden. In the past we have had a small summer garden but this year we increased it to a quarter acre. We sat down with our Assistant Winemaker Molly Lonborg, and asked her some questions about the garden.

Molly, can you tell us about the Employee Garden and how it started?

We have a quarter acre plot of land that we have decided not to plant to grapevines, but instead leave for an employee garden to benefit all the staff. We generally plant a summer garden, and seed with cover crop in the winter, although we have planted some parts of the garden in the winter as well. Halter generously purchases all the starts and garden foundation needed to plant a successful garden. Although the specific vegetables and varieties vary each year we always have a good range of plants to provide a delicious harvest.

HR_Tomatoes

What’s currently planted in the garden?

This year we have 32 tomato plants; 18 different varietals, predominately heirloom plants with a few hybrids. Three different types of basil, including lime, amethyst, and genovese, pole beans, eggplants, peppers and squash. Zucchini, patty pan, kabocha, butternut and spaghetti. We have five different types of melons plus flowers. Adjacent to the employee garden is also an employee fruit orchard with peaches, nectarines, apricots, plums, cherries, figs, pears, apples and pomegranates.

Halter Ranch Peaches

Do staff take the produce home or is it used for communal meals?

Anything harvested from the garden is fair game for all staff members to take home. We encourage staff members to spend time in the garden helping plant, weed and maintain the plants in exchange for a bounty of vegetables.

HR_Basil_Amethyst

In the summertime many of us (myself included) will just bring bread and mozzarella, and harvest basil and tomatoes from the garden for caprese salads. If we have extra produce we will bring it to the tasting room and give it away to visitors; occasionally we will put an optional donation jar out and collect money to give to the food bank. If we have overgrown vegetables like zucchini or over-ripe tomatoes we will feed them to our flock of chickens.

Halter Ranch Basil Pesto

We try to do fun activities from extra bounty from the garden that include and benefit all the staff. For example, our basil is growing very well at the moment and since we still have some time till the tomatoes are ripe, we decided to cut back some of the basil plants (which will only benefit them in the future as they will double in size), and have a pesto making party. We cut back four out of our nine basil plants, brought in pine nuts, garlic, and blenders then used our Halter Ranch olive oil to create a big batch of fresh pesto. The four plants created ten one cup containers that were distributed to staff to use fresh or freeze for a later time.

Above you can see the staff growing basil and then making it into pesto for their lunches, yum!

Halter Ranch Melon

Do all staff pitch-in to work in the garden?

Usually yes! It can be difficult to get every staff member to help (especially because we have a lot of part-time people that only work on the weekends), but I send out staff-wide emails when we have workdays. This year when we planted our garden we had a lot of staff from the tasting room, production, admin and vineyard all pitch-in. After the planting we had a big potluck breakfast to thank everyone for the work.

Thank you Molly for all the great information about the Halter Ranch

Employee Garden – way to go team!


Work and Play in the Summer Heat

Working in the Vineyard

 

Many know that great wine is made in the vineyard. Our production personnel and vineyard crew have been busy implementing this idiom at Halter Ranch. A block of Grenache in its third leaf was trimmed to one cluster per shoot. Elsewhere on the ranch, a block of Tannat had laterals removed on the morning side; it was also trained, and had wings removed from clusters. These practices produce the highest quality fruit possible, while simultaneously increasing the longevity of the plantings. Removing extraneous growth also takes fewer resources from the soil. Many staff members are raising these young vines while they raise their own children, each with tender loving care.

 

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Halter hosted its annual Solstice Dinner under the olive and fruit orchard adjoining the large historic barn. The barn was built in 1851 to house pioneer Edwin Smith’s teams of horses, and the orchard planted almost a decade later. Some of the olive trees exceed seventy-five years of age. The weather was ideally temperate, staying sixty-one degrees Fahrenheit until the dinner ended around 10:30. We began the evening enjoying amuse-bouches with our 2013 Sauvignon Blanc and 2013 Rose, which Sunset magazine recently awarded Best in Show of its rose panel. Sitting down to a beautifully set table, which included lights submerged in mason jar centerpieces abounding with olive branches, guests found a fresh loaf of bread inhabiting each bread plate. The appetizer featured exquisite burrata, couched with heirloom tomatoes and topped with micro greens, paired with Cotes de Paso Blanc. Second came halibut cheeks paired with our red Cotes de Paso. For the main course, Chef Chris Manning presented a perfectly prepared lamb sirloin that was exceptionally tender and flavorful, paired with 2011 Block 22 Syrah. Appropriate to the setting, the meal concluded with olive oil cake, paired with 2010 Vin de Paille. In spectacular fashion, Kevin and Skylar poured 2010 Ancestor from an Imperial six liter bottle. Thank you to Kendall, Jordan, and Tony for coordinating a luscious event. And thank you to Thomas Hill Organics for providing the menu, executed by Chef Manning. Happy summer!

 


A Bridge to Delicacy

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The 2014 Bridge Dinner sold out before we even officially announced it.  In the past it has been popular among all the dinners we hold onsite, but this is the first time I can recall things moving so fast.  Beyond the beautiful setting and Kevin’s delicious wines I we must credit the reputation and absolutely delectible culinary creations of Suzanne Tracht and her crew from Jar Restaurant in Los Angeles for the rabid and rapid response from our patrons.  On that note, this meal was unforgettably stellar.  (more…)


Bowl Day and Rain!

Rain - Halter Ranch Vineyard

The Rain Chain

 

Rain!?! What is that…?  It’s been so absent over the past year as to have become unfamiliar.  I know today’s focus will center around crowded living rooms in front of large HD televisions in many places, but for those of you with enough space in your vicinity do please dance a little jig and send in a mental request to the skies for a deluge.  All precipitation discussion aside, or tasting room is indeed open on this delightfully drizzly Sunday.

We can’t say that many of the staff onsite today swing too far in one direction or the other regarding the teams involved in today’s extravaganza.  That said, we have at least one ‘hawkish hyper-fan and a few Denver enthusiasts who we will refrain from naming to avoid incrimination.  Needless to say a bit of our energy today goes to support these mysterious compatriots.

In other news, we’ve begun offering charcuterie plates, both small and large (the larger is pictured below) that offer cheese, meats, nuts, a spot of fruit, delectibly warmed bread and our own Halter Ranch Olive Oil and Blackberry Balsamic.  At the moment, said plates are available only in the wine club lounge, though a few of the featured cheeses are available in the tasting room.

 

Rain - Halter Ranch Vineyard

New HRV Olive Oil and Balsamic with Bread

 

Do come visit us today whether for pre-bowl or in avoidance of bowl, we would delight in pouring for you!  And for all you avid superbowlers out there rooting for a team: luck and we hope your make-my-team-win rituals (whatever they may be-within the bounds of legality and social acceptance of course ‘ ) pan out.  Cheers!

 

Rain - Halter Ranch Vineyard

Large Cheese Plate

 


Hobbit Stew on Friday the 13th

 

Hobbit

Preparing to stand in a long, early morning, Hobbit ish line.

 

 

We won’t deceive, there are a fair number of rabid Tolkien enthusiasts among the HRV staff.  As such, we embark on today’s Hobbit round 2 premier with great anticipation and some sidelong glances from those who have had to listen to Gandalf Groupies chatter in excitement over this next installment in the series.  Gone are the dark days between 2007 and 2012 when nary a Middle Earth premier lay on the horizon and we Tolkienites were relegated to viewing the extended editions of the first three movies marathon style in every possible combination of director’s cut and commentary.  It is with great hope and anticipation that we fantastical few don our wooden swords and elvish ears to travel the twists and turns of Desolation’s release.  (more…)


Holiday Preparations

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In the wake of ‘giving festivities we now embark on preparations for the rest of the holiday season.  Lights are being strung, the scent of pine sap hangs in the air, and the world seems aglow with warmth from ovens and fireplaces alike as Winter finally arrives at the ranch.  (more…)


Thanks and Giving

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In honor of this deeply foodie giving thanks type  week, we present a post that has been in the works for some time.  To assist in carrying us through the calm before Friday’s storm, the tasting room will be cooking up a spicy (and slightly sheepish) pleasure for lunch.  It has come to our collective attention over the past few months that a majority of our retail staff have a weakness for dishes doused in Buffalo Sauce.

With this knowledge teeming beneath surface consciousness, we have decided to cook up some Buffalo Burgers for our staff lunch today.  We’ll keep you posted as we sip our wines, and let you know which among them pairs most delectably with this only slightly guilty pre-giving pleasure.

After careful tasting and analysis the Tasting Room crew has concluded that Côtes de Paso Blanc is the best pairing for a Buffalo Style Burger with Stilton, Grilled Onions, and Kettle Chips on the side.  The relatively low alcohol and medium body of the CDPB interact well with the smoke and spiciness of the burger while allowing the tropical notes from our flagship white to truly shine.

 

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