Valentines Essentials: Wine & Food Pairings

Want to impress your special someone with your wine pairing knowledge? Learn from Winemaker Kevin Sass and Chef Paul Arrangorin on how to pair and prepare three dishes: Salmon Tartare with our 2021 Rosé, Slow Poached Lobster Tail with our 2019 Grenache Blanc, and Chocolate Coffee Gelato & Spiced Syrah Cherries with our 2018 Ancestor wine.

Chef Paul Arrangorin's Valentine's Recipe Pairings

Salmon Tartare with Yuzu Juice
Paired with 2021 Rosé

Yield: 2 Servings

6 oz skinless sushi-quality salmon fillet, cut into 1/4-inch dice
2 tbsp salmon roe
1 small shallot diced
1 radish thinly sliced
1 tsp chives
1 Red Fresno Pepper thinly sliced (optional)
1 Jalapeño thinly sliced (optional)
6 shiso leaves

For the Vinaigrette:
1/4 cup olive oil
2 tbsp yuzu juice
2 tbsp rice wine vinegar

1. Cut fillet crosswise into 1/4" cubes. *Chilling it in the freezer for 20 minutes makes it easier to dice.
2. Place salmon in a medium bowl. Season to taste with salt and pepper. Add vinaigrette, chives, shallots, and toss to combine.
3. Top with shiso leaves, radish, and salmon roe for garnish.
4. Spoon the salmon tartare onto plates and pair with 2021 Rosé!

Slow Poached Lobster Tail & King Crab Legs with a Honey Vinaigrette
Paired with 2019 Grenache Blanc

Yield: 2-4 Servings

2 or more specially selected lobster tails, thawed
3 lb. king crab legs, thawed in the refrigerator and broken at the knuckle (about 3 legs)
1/2 cup burrata cheese
1/4 cup water
1/4 cup white wine
1 orange (blood orange, navel orange, your choice) *pomegranate seeds are also a great substitute
a sprig of tarragon
salt and pepper to taste

For the Vinaigrette:
1/4 cup honey
3/4 cup olive oil

1. To slow poach the lobster tails & king crab legs: in the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the white wine, garlic, shallot and lemon juice. Don’t fret so much about measurements here, just use your sense of taste to guide you. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated through.
2. Place the burrata cheese on a plate. Top with the cooked lobster tail with a drizzle of honey vinaigrette, king crab legs, slices of oranges,and tarragon for garnish.
3. Pour a glass of 2019 Grenache Blanc and enjoy!

Chocolate & Coffee Gelato with Spiced Cherries
Paired with 2018 Ancestor

Yield: 2-4 Servings

Coffee Gelato
Chocolate Gelato
Dark Cherries poached in Ancestor Wine

1. Boil Dehydrated cherries in Ancestor wine with clover honey, cinnamon, allspice, and star anise.
2. Scoop the chocolate and coffee gelato in a bowl, top with the cherry reduction, pour a glass of 2018 Ancestor, and enjoy!