Gather around the table to celebrate the day with a hearty meal.
~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)
Firing, roasting, and grilling are decidedly du rigueur during the summer months, but finding wines that work well with this tricky fare can be a challenge. Just as shining a spotlight on an actor onstage brings her features into focus for an audience, these cooking methods serve to concentrate the flavors of whatever's being cooked, necessitating a wine with both strength and personality to stand up to the food.Read on for the low-down on some of the more common characteristics of flame-cooked fare and how to track down the perfect wines to pair with these traits.
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.
Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery
Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.
Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.
Courtesy Lawson's Station and Shotgun Restaurant
Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)
Submitted by Chef Eric C. Maczko, Pine Ridge Winery
NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.
This recipe comes from our Executive Chef, Kelly McCown, to pair with the newly released 2002 Rubicon. Like skirt steak, it is full of flavor but requires careful preparation to remain tender. A Cabernet reduction provides a simple and elegant backdrop that will pair beautifully with the 2002 Rubicon.
LOCALS website has great recipes and food pairing tips. This month, they are featuring Topel Winery from Mendocino Wine Country who submitted the recipe Braised Beef Short Ribs with Gremolata that pairs nicely with their 2001 Cabernet Sauvignon.