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.


Silver Label Club

Halter Ranch Silver Label Club 2014 Vintage

Our Silver Label Club members will soon receive their annual Halter Ranch reserve wine shipment. This year’s shipment includes two bottles of the 2014 Tempranillo and one bottle each of the 2014 Malbec, 2014 Block 22 Syrah, 2014 Cuvée Alice and 2014 Tannat.

One of the benefits of being a part of our Silver Label Club is that our members will always be at the top of the list to receive our newest reserve level wines. Our reserve wines express the fruition of all our grape-growing and winemaking efforts and are bottled in our elegant silver label.

Read below for an introduction to the vintage and notes from Halter Ranch Winemaker Kevin Sass.

Introduction to the vintage

I’m often asked how we decide what wines are used to blend into our reserve program, and how we determine if they meet the criteria. Some of our wines are determined from the time they are planted, others by the process they go through in the winery.

For example, our reserve 2014 Tempranillo is made from a specific clone (Clone 770) isolated from the Rioja region of Spain. The 2014 Tannat and Block 22 Syrah are made using a specific winery protocol to enhance the grape varieties’ qualities. The grapes are fermented in small, new 59 gallon barrels with their tops removed. This fermentation process incorporates oak faster, a technique these two varieties can handle due to intense mid-palate weight and tannin structure. Our Malbec thrives in Paso Robles; warm temperatures ripen the grapes beautifully, and the resulting wine is fruit driven, rich and round, deserving of “reserve” status.

With 17 different blocks of Grenache and five different clones on the Ranch 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. Each reserve wine has its own origin, its own story, its own path. Each has a reason to be “reserve”.

Kevin Sass, Winemaker

2014 Tannat

Tannat is generally associated with the Madiran region of France at the foothills of the Pyrenees Mountains, and it is also the national grape of Uruguay. Although usually used as a blending component at Halter Ranch, for the second time in 2014 we decided to bottle 125 cases of Tannat on its own. This wine has aromas of dark brambly fruits with coffee and allspice. Bright flavors of blackberries and baking spices complement the rich, full-bodied palate which leads to a long structured finish. Drink this wine with roasted and grilled meats with reduction sauces, or on any special occasion.

2014 Cuvée Alice

When Hansjörg Wyss bought this historic property he named it Halter Ranch in honor of his mother, Alice Halter. With the second vintage of this reserve blend of Grenache, Syrah, Mourvèdre and Tannat, we are honoring her once again with the name Cuvée Alice. The aforementioned varietals 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.

2014 Tempranillo

Tempranillo is a varietal indigenous to Spain, and its name is derived from the Spanish word temprano, meaning early, a reference to the fact that Tempranillo often ripens weeks before its other red grape counterparts. This wine has aromas of graphite and forest floor, with flavors of red currants. Great acidity and a bright linear palate lead to a long structured finish. Although this wine can be enjoyed right away, we feel great about its ageability, and if you can wait, we recommend laying it down for a future special occasion. Enjoy this wine with roasted meats, charcuterie and Spanish cuisine.

2014 Syrah – Block 22

The soils of Block 22 Syrah are rich in limestone, producing grapes that maintain acidity throughout the growing season. For this wine we employ a rare winemaking technique where the Syrah is destemmed and crushed directly into brand new 59-gallon French oak barrels, where the barrel becomes both the fermentation and the ageing vessel. The fruit was cold-soaked for six days prior to each barrel being hand inoculated. Four punch downs daily helped to extract flavors and tannins from the fruit and the oak. After fermentation the wine was drained and returned back to the barrels it was fermented in. This full-bodied wine has a vibrant hue with aromas of blackberries and brambly fruits. Rich on the palate, our Reserve Syrah has flavors of black fruit with good structure and firm, silky tannins that provide a lusciously long finish.

2014 Malbec

Traditionally at Halter Ranch we blend Malbec and Petit Verdot into our estate Cabernet Sauvignon and Ancestor wines. With this reserve offering, the Malbec is able to shine with some help from its Bordeaux counterpart, Petit Verdot. Malbec’s big juicy fruit combines beautifully with the structure and depth of Petit Verdot to create a balanced, delicious wine. Aromas of blueberries and graphite lead to flavors of strawberry and rhubarb. The good acidity and fine tannin structure of this wine make it a good candidate to cellar for years to come.

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