Recipes

Rack of Lamb with Cabernet & Dijon Reduction

A Recipe to Pair With 2022 SHV Ink Grade Vineyard Cabernet Sauvignon

Ingredients
2 tablespoons coarse-chopped fresh rosemary
2 tablespoons minced garlic
1 tablespoon kosher salt
¼ cup extra virgin olive oil
1 rack of lamb (1½–2 pounds), Frenched
1 tablespoon canola oil
1 generous pat of butter
¼ cup Cabernet Sauvignon
1 cup veal or beef demi-glace
2 tablespoons Dijon mustard

Preparation
Chop the rosemary and garlic together with the salt, then add the olive oil to make a paste. Rub this mixture all over the rack of lamb, excluding the exposed bones. Marinate for at least 2 hours in refrigerator. Remove from refrigerator and let sit for at least 45 minutes to bring meat to room temperature.

Preheat oven to 400°F.

Place a large, oven-safe skillet on the stove over medium-high heat. Add the canola oil, and when it just starts to smoke, place the rack of lamb fat-side down in the skillet. Brown for 5–7 minutes, or until golden brown, then flip over and place the whole pan in the oven.

After 15 minutes, check the internal temperature with a meat thermometer. When the internal temperature reaches 125°F for medium-rare (this can take up to 25 minutes more), take the rack of lamb out and allow to rest on a cutting board while you assemble the sauce.

Place the pan back on the stove over medium-high heat. When the oil in the bottom of the pan starts to bubble, deglaze pan with red wine. (Always remember to temporarily remove the pan from direct heat when adding alcohol.) Scrape the bottom of the pan with a whisk, and when the wine has reduced by half, add the demi-glace and whisk to combine. When the mixture comes back to a boil, whisk in the mustard, butter, and remove from heat.

Carve the rack into chops, and drizzle copiously with the pan sauce.

Wild Mushroom Gratin

A Recipe to Pair With 2022 Côte Rouge Cabernet Sauvignon

Ingredients
1/2 lb fresh royal trumpet or porcini mushrooms, thinly sliced lengthwise (using a mandolin if possible)
1/4 stick (2 tbsp) melted butter
1/4 cup cream
1/3 cup grated Parmigiano-Reggiano, plus extra to top
1 clove garlic, crushed
1 tbsp each fresh thyme and rosemary, chopped fine
2 tbsp breadcrumbs
Scant tsp each salt and pepper

Mix all ingredients together well in a bowl, then stack flat in a gratin dish. Top with more Reggiano, and convection-roast for 30 minutes at 425 degrees. If doubling the recipe, use 10% less butter, cream, and salt.

Espagueti Verde

A Recipe to Pair With 2023 Estate Chardonnay (98 Points)

Ingredients
½ lb (dry) spaghetti or other pasta
3 poblano chile peppers
½ bunch cilantro, mostly leaves
1 small garlic clove, peeled
1 tbsp chicken bouillon powder (Knorr ideal)
2 tbsp butter
¾ cup crema mexicana (ideal) or sour cream
½ cup grated cotija cheese, dry jack, or parmagiano-reggiano

Roast poblano peppers under broiler until skin is blistered and blackened. Place in a paper bag for 10 minutes to steam, then scrape off and discard blackened skin. Slice lengthwise and remove stems, seeds, and pale green veins. Purée peppers with all other ingredients using a blender or immersion blender. Drain cooked, salted pasta and reserve a little pasta water to loosen sauce if necessary. Toss hot pasta with sauce thoroughly and top with grated cheese. Serve hot.

(Serves 4-6 as a Side Dish)