Recently in Pinot Noir Category

Wine & Food Pairing: Corn Salad w/ Goat Feta

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Recipe Name:  Fresh Corn Salad with Redwood Hill Farms Goat Feta
Wine Pairing: Kenwood Vineyards Russian River Valley Pinot Noir


recipe_KenwoodVineyards_CornSalad.jpgIngredients:
  • 10 ears of fresh corn (shucked, and cut off the cob)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 basket cherry tomatoes
  • 2 T chopped fresh garlic
  • 1 red onion chopped fine
  • ½ cup capers with juice
  • 1 cup nicoise olives (pitted and chopped)
  • ½ cup white balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1 T whole grain mustard
  • 1 bunch fresh basil (chiffonade)
  • 1 bunch fresh cilantro (chiffonade)
  • salt and pepper to taste

Instructions:
In a pot of boiling salted water, cook fresh corn for 2 minutes. Drain and rinse under cold water. Combine corn with diced bell peppers, cherry tomatoes, garlic, onion, capers, olives, basil and cilantro. In a small bowl, combine balsamic, olive oil, mustard, salt and pepper. Pour over corn salad and toss.

Serves 6

BBQ Chicken with Savory Bread Salad

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recipe_Chandon_BBQChickenBreadSalad.jpgRecipe by Domaine Chandon ~ Yountville, CA

Barbecued chicken gets an elegant update from étoile Restaurant Chef Perry Hoffman. His delicious recipe features summer's most enticing ingredients along with a savory bread salad.

Wine Pairing:
Chandon Sparkling Red or Pinot Meunier, Carneros

If you're visiting Napa Valley, stop by Domaine Chandon and taste their wines in their vibrant, contemporary Tasting Lounge and adjoining terrace. They offer options for every palate and experience preference. More Details . . .

Braised Pork Belly

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recipe_DryCreekKitchen_Pork-Belly_Credit-Bill-Milne-(2).jpgBraised Pork Belly
Caraway Sauerkraut & Potatoes

Wine Pairing: Dry Creek Kitchen Sommelier Drew Menro recommends the 2009 Freeman Sonoma Coast Pinot Noir.  Freeman strives to make wines of elegance and is able to achieve wines with body and concentrated fruit flavors without high alcohol levels. Their 09 Sonoma Coast Pinot displays brooding flavors of black cherry, plums, and roasted strawberries with hints of mushroom and tobacco. Plus, it has the firm acidity that is needed to match up with the tangy sauerkraut.

In celebration of Epicurean Winter in Healdsburg and the annual Pigs & Pinot event, try this delicious braised pork belly recipe for dinner!

If you are planning a trip to Healdsburg in the next few months (and we encourage you to plan one!), then be sure to take advantage of the Pigs & Pinot Connoisseur Package offered by Hotel Healdsburg. For lovers of Pigs & Pinot that couldn't make Charlie's big event this year, Hotel Healdsburg has created a package for people with a passion for both.

This one-of-a-kind package includes:
  • Two nights in a Hotel Healdsburg premium king or double queen guest room.
  • Private tastings at esteemed Pigs and Pinot wineries - Williams Seylem and Merry Edwards. Tastings are extremely limited and subject to availability.
  • Pigs & Pinot Inspired Dining at Dry Creek Kitchen
  • Pigs & Pinot welcome amenity.

CLICK HERE for more details and to make reservations!

Filet Mignon with Mushrooms and Sauce Pinot Noir

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filet mignon 001_crop.jpgBacon wrapped Filet Mignon married with garlic, mushroom, rosemary and wine...it's an entree sure to please!  Served with a favorite side dish and a MacRostie Wildcat Mountain Vineyard Pinot Noir, it is perfect for a special occasion dinner.

Ingredients:
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and fresh ground pepper
  • 2 bacon strips
  • 2 TBS extra-virgin olive oil
  • 1 lb. Assorted mushrooms such as shitake, crimini and chanterelle, stemmed and halved
  • 1 TBS finely chopped garlic
  • 2 sprigs fresh rosemary
  • 1 1/2 cups Pinot Noir (MacRostie Wildcat Mountain Vineyard or Carneros)
  • 2 TBS prepared demi-glace (find recipe online at www.gatewaygourmet.com/demi.htm or purchase online, "Demi-Glace Gold" at www.clubsauce.com )
  • 2 TBS unsalted butter

Salmon Roasted on Cedar Plank

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KV_Salmon_cedar.jpgExecutive Chef Robin Lehnhoff-McCray, Kenwood Vineyards, invites you to try this delicious Salmon recipe paired with Kenwood Vineyards Russian River Valley Pinot Noir



Pork and Greens

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By Deirdre Bourdet

My brother Andy does a killer pulled pork.  Every time he makes it is cause for celebration... and fevered, uncontrollable gorging by every family member and friend within driving distance.  My brother consistently stuffs himself to the point of needing Mylanta intervention, but thanks to my own iron will and samurai-like discipline, I limit my own consumption level to only slightly over the one-pound mark.  Smoky, succulent, and richly seasoned, it cries out to be stuffed into corn tortillas with mango salsa and cotija cheese... or piled onto little Hawaiian rolls with a dab of barbecue sauce... or shoveled directly from plate to mouth with the assistance of leafy green vegetables.
recipeDryCreekKitchen.jpgSubmitted by: Charlie Palmer's Dry Creek Kitchen
Chef: Les Goodman

Wine Pairing Suggestion:
Papapietro Perry Winery 2005 "Peter's Vineyard" Russian River Valley Pinot Noir

Charlie Palmer's Dry Creek Kitchen, located in Hotel Healdsburg, serves an ever-changing menu celebrating Sonoma County's fresh seasonal ingredients and wines. Each March, Chef Palmer hosts Pigs and Pinot, a two day festival of spectacular food and wine.  This dish is a tribute to Pigs and Pinot and is paired with this year's winning Pinot Noir.


Hotel Healdsburg
25 Matheson Street
Healdsburg, CA 95448
800.889.7188
www.hotelhealdsburg.com

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
707.431.0330
www.charliepalmer.com



Braised Shoulder of Lamb

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Braised Shoulder of Lamb

with Pinot Noir, Raisins and Carrot Purée

INGREDIENTS
Serves 4

 

LAMB SHOULDER

  • 2 tablespoons olive oil
  • 2- to 3-pound lamb shoulder roast, boned, tied and seasoned with salt and pepper
  • 1 1/2 cups Pinot Noir
  • 8 to 10 cloves garlic, chopped
  • 4 to 5 sprigs rosemary
  • 2 onions, thinly sliced
  • 2 carrots, peeled and chopped
  • 1 cup raisins
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups chicken stock

 

CARROT PURÉE

  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • teaspoon curry powder
  • 1 cup vegetable stock or chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 teaspoons grated orange zest
  • 2 tablespoons fresh orange juice

 


 


Preheat oven to 350º

FOOD+WINE PAIRING
More Pinot Noir is always a good thing. Pinots have that earthy, black cherry flavor, which complements the fruit in the dish. The slight undercurrent of cinnamon in the wine works well with the spicy notes of the carrot purée.
--Chef CORY SCHREIBER.



Chef's Recipe Notes:

This preparation works well with a rolled and tied shoulder of lamb or lamb shanks. The carrot purée adds flavor and color and can be made while the lamb is braising.
Cory Schreiber - Executive Chef and Founder - Wildwood Restaurant & Bar.


                      Cory Schreiber
                      Executive Chef
             Wildwood Restaurant & Bar

 

Roasted Pork Loin and Rosemary Potatoes

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Pinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

If you want to enhance the recipe a bit, after you make the butterflied pork roast, marinate it with olive oil, Pinot Noir, black pepper up to four hours, then proceed with the recipe.

Roasted Pork Loin and Rosemary Potatoes

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porkloin.jpgPinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

Sesame Swordfish Skewers with Dipping Sauce

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Brought to you by Gourmet Every Day Cookbook

This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.


Ingredients

  • 3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
  • 1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
  • 20 snow peas
  • 1⁄4 cup sesame seeds, toasted
  • 20 cherry tomatoes
  • Toothpicks (look for interesting ones at Asian markets)

Domaine Carneros Pinot Wine Pairing Recipe

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DomaineCarnerosLrgPic.jpg

Sautéed Salmon with Green Garlic Barley and Portabello Mushroom with Red Wine Sauce

Spring is just around the corner! Domaine Carneros is prepared to help you celebrate the upcoming season with this wonderful wine pairing recipe featuring Salmon with a red wine sauce. Serve with their Domaine Carneros Avant-Garde Pinot Noir. Bon Appétit!


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