Recently in Pinot Noir Category

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

 

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.

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.

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)

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!