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Viewing Posts Tagged ‘Pinot Noir’


December 02

0
2009

Ziata WInes releases inaugural Pinot Noir with recipe developed by Winery Chefs.

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I knew Karen Cakebread had created something special when I tasted her inaugural Sauvignon Blanc this past summer. It just scored a 90 in the Wine Enthusiast. I have a palate for these things and when you get to taste a wine during recipe testing you learn a lot about different nuances of a wine. She’s done a great job with her 2008 Pinot Noir. Karen has posted is the perfect seasonal recipe for this time of the year that pairs with this new release. Get a bottle and try it out.
http://www.ziatawines.com/

July 24

2
2009

The Olson-Ogden Project: a detailed look into the recipe development program of Winery Chefs

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I’ve known Tim Olson, winemaker and partner of Olson-Ogden wines, for many years.  When he learned about my new business venture, he was intrigued and generously offered to help with a beta test for the Winery Chefs recipe development program.  Throughout my career, I’ve cultivated a keen sense of what winemakers, marketing executives, and consumers look for in a wine and food pairing.  However, even with eight years experience, I continue to take the process seriously and realize there’s always more to learn.  As a result, I’ve designed the following program in an effort to dig deeper and focus on the winery’s personality and character of its wines.

I’ve outlined the steps of our beta test below:

discuss the client’s basic wine and food philosophy and determine the purpose of the final recipes

Tim and his business partner John Ogden are in the midst of updating their website as well as developing plans to increase media exposure.  And, because they are renowned for producing food-friendly wines, recipes would perfectly complement their marketing content.

administer a Winery Chefs recipe development questionnaire 

This is a crucial step in the process as it taps into the winery’s personality as well as the client’s personal feelings on wine and food pairing. The goal of the questionnaire is to find what works for the client and to clarify the message the winemaker wants to convey to the consumer.

As expected, Tim brought the same level of passion he has for winemaking to the questionnaire.  The answer to the following question says it all:

Q:  How do you see your customer using these recipes?

A: As a basis to experiment from.  In my view, food and wine pairings, while an interesting distraction from the demands of daily life, tend to be quite far down on the list of priorities, even for the discerning gourmand.  I think more and more people are discovering the joys of staying home and cooking a good meal with a good bottle of wine.  But the message is clear: keep it simple and make it fun.

submit potential ideas and recipes to the client

This was a back and forth process, but ultimately a mushroom risotto recipe resonated with Tim.  And because the recipe paired well with both his Pinot Noir and Syrah, it also supported Tim’s feeling about the versatility of his wines.  The risotto was the perfect choice.  It’s simple, fun, seasonal, and as it turned out, pairs perfectly with both wines.

develop the recipe

  • Keep track of measurements and procedure.
  • Test the recipe with the wines to ensure the pairings work, and make adjustments if needed.
  • Test the dish with the client, presenting the final product in a style that best represents the client’s style, brand, and personality. 
  • Once the dish is approved by the client, type and edit recipe.
  • Test recipe again.

 

professionally photograph the finished product

This step is optional, though I highly recommend it as a beautiful photograph will inspire the consumer to try the recipe for themselves as well as add visual interest to a recipe card, website, or cookbook.  Winery Chefs works exclusively with Kristen Loken, an accomplished local photographer.

Finally, the finished product is delivered to the client in disc format.  Each step in this process is essential to create quality recipes and collateral marketing materials that directly correlate with the winery’s brand and unique character of its wines.

The recipe for Olson-Ogden Mushroom Risotto can be found at: www.olsonogdenwines.com.

To view Kristen Loken’s portfolio, please visit www.kristenloken.com.

I will be meeting with Tim next week to taste through the 2007 vintage and will start working on new recipes for their website. Stay tuned!

 

 

 

March 03

0
2009

Wild Mushroom Risotto

winerychefspr_0344.jpg Wild Mushroom Risotto
Serves 4

Mushrooms:
1 tablespoon olive oil
½ pound wild mushrooms, such as chanterelle, morel or porcini
(if they are unavailable substitute crimini mushrooms)
¼ cup scallion, chopped

Risotto:
4 cups mushroom stock
2 tablespoons olive oil
1onion, minced
1 cup arborio or carnaroli rice
¼ cup dry white wine
¼ cup aged goat cheese, grated
2 tablespoons butter, room temperature
1 tablespoon chopped chervil (can substitute parsley)
salt and freshly ground white pepper

Garnish:
8 pieces of shaved aged goat cheese
4 chervil sprigs

Clean the mushroom with a brush or paper towel, trim off the stems or damaged ends.  Wash the mushrooms only if needed. In a large sauté pan over high heat add the olive oil and then the mushrooms. Cook the mushrooms until lightly browned, season with salt and pepper. Toss in the scallions and remove the pan from the heat.

Bring the mushroom stock to a simmer on the back of the stove.  In a heavy bottom saucepan, over medium heat, slowly cook the onions in the olive oil until soft and translucent.  Add the rice, stir well and cook until it’s lightly toasted.  Turn the heat up to medium-high and add the wine. Stir the rice until the wine is absorbed.  Slowly add the mushroom stock, stirring often. Lightly season the rice as you cook with salt and white pepper. The rice takes about 25-30 minutes to cook and should still be slightly firm, al dente.  When the rice is cooked, added the grated goat cheese and stir well. When the cheese starts to melt, stir in the butter. Once the butter melts, add half of the cooked mushroom mixture to the rice and mix into the risotto. Finish with the chopped chervil and adjust seasoning with salt and pepper if needed.

To plate, spoon a generous potion of the risotto in a shallow bowl, garnish with the cooked mushroom, a couple pieces of the shaved goat cheese, and a sprig of chervil.

 

Enjoy with a glass of Olson-Ogden Pinot Noir or Syrah.

March 03

0
2009

Pork Rillette with Cranberry-Orange Relish

duckhorn_rillette_goldeneye0040.jpg Pork Rillette with Cranberry-Orange Relish
makes approximately 48 portions

rillette:
1 tablespoon grape seed oil
3 pounds pork shoulder
salt and pepper
8 ounces salt pork, diced into large pieces
2 carrots, peeled and cut in quarters
1 onion large diced
6 garlic cloves, whole
2 pieces clove
1 teaspoon fresh ground nutmeg
2 bay leaves
2 fresh thyme sprig
5 peppercorns
2 cups warm chicken stock
4 ounces or 1 stick of butter, soft
salt and pepper

relish:
2 cups dried cranberries
½ cup sugar
2 cups red wine
2 tablespoons shallots, diced
zest of one orange
salt and pepper

crostini:
1 sweet baguette, sliced rounds
¼ cup olive oil
salt and pepper
1 tablespoon chives, chopped

rillette:

Pre-heat the oven to 350ºF. Season the pork shoulder on all sides with salt and pepper. Place a thick deep-sided pot such as a Dutch oven over high heat.  Add 1 tablespoon of grape seed oil to the hot pan and sear the pork shoulder on all sides. Remove the pork shoulder from the pan. Add the salt pork to the pan and sear on all sides, reduce the heat to medium, add the carrot, onions and garlic and sauté for 5 minutes. When the vegetables are soft add the cloves, nutmeg, bay leaves, thyme and peppercorns. Return the pork shoulder to the pan, cover the ingredients with the chicken stock and place a lid over the deep pan.  Place the pan in the oven and cook for 3 hours until the pork is tender and falling apart. Remove the pork, salt pork, carrots onions, and garlic cloves from the broth and place on a resting rack to cool. Pass the broth through a fine mess strainer and set aside.  Skim off any excess broth.  Discard any fat or sinew from the pork, and break it up into small pieces.  Place half the pork, salt pork, onions carrots, garlic cloves and 2 tablespoons of broth in a food processor and pulse until smooth.  Place the puree in a large stainless steel bowl. Repeat the process with the rest of the ingredients.  Add the soft butter to the pureed pork and fold it in the mixture until homogenous. Season to taste with salt and pepper.  Refrigerate until ready to serve.

relish:
In a non-reactive saucepan combine all the ingredients and simmer until all the liquid is absorbed or evaporated.  Place in a food processor and pulse lightly. Reserve in a bowl and chill before service.

crostini:
Preheat the oven to 400ºF.  Using a pastry brush lightly the crostini’s with olive oil and season with salt and pepper. Toast in the oven for 5 to 7 minutes until golden brown.

Spread the rillette over the crostini, top with a small portion of chutney, and garnish with chopped chives.

Enjoy with a glass of 2006 Goldeneye Pinot Noir.

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