Most people are unaware that the central coast has its own style of barbecue called Santa Maria-style barbecue. That is why my mother made barbecue ribs at least once a week. In fact, I would want her ribs for my last meal. I wanted to update her recipe by making ribs in a slow cooker so you can enjoy them even without an outdoor grill and by adding Sculpterra Mourvèdre wine to the barbecue sauce. The Mourvèdre pairs perfectly with this recipe because it has notes of smoke and cedar, so even just by using a slow cooker you still get a grill flavor. Sculpterra Mourvèdre also has bold undertones of berry flavors that pairs with the sweetness of the barbecue sauce and the tenderness of the ribs. Enjoy!

Mourvèdre Braised BBQ Ribs

Ingredients

• 3 pounds pork spareribs
• 1 Tbsp of grill seasoning ( I like F. McLintocks Tri-Tip Seasoning Santa Maria Style)
• 1-3/4 cups sliced onions
• 1/2 cup Sculpterra Mourvèdre wine
• 1 bottle (18 ounces) barbecue sauce

Directions

Place ribs, meat side up, on a broiling pan. Sprinkle with grill seasoning. Broil 6 inches from the heat for 15-20 minutes or until browned. Cool; cut into serving-size pieces. Mix barbecue sauce and wine together. Place onion in a 5-qt. slow cooker; top with ribs. Pour barbecue wine sauce over all. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours or until ribs are tender.

Enjoy!

Faith Frankel

Sculpterra Viognier is my favorite of all of our varietals. It is a white Rhone wine that is so complex that even red wine drinkers love it. This wine pairs very well with this recipe because one of the main aromas and flavors in this wine is stone fruits such as nectarines. Pork and fruit go so well together, and the beginning of fall is the last chance to get nectarines in season. 2016 Sculpterra Viognier is refreshing and light yet robust so it can carry flavors as savory as mustard along with the sweet nectarines and lean pork loin. I hope you enjoy!

Viognier Roasted Pork and Nectarines

Ingredients

• 2 (1 lb) pork loins
• 1/4 cup of BBq rub for pork, I like McCormick Grill Mates Pork Rub
• 2 Tbsp olive oil
• 1 cup of 2016 Sculpterra Viognier
• 6 sprigs of fresh thyme
• 2 Tbsp grainy mustard
• 4 nectarines, halved, pitted, and cut into wedges ( a little under-ripe is fine)
• Salt and pepper

Directions

Season the pork loins with the rub and place in a large resealable bag. Place in fridge and marinate the pork for at least 2 hours up to overnight.

Preheat the oven to 400 degrees F

Remove the pork from the bag and season with salt and pepper. In an ovenproof frying pan, heat to boiling over medium-high heat. Add the whole pork loins and cook, turning once, until browned about 4-5 minutes. Transfer to a plate.

Add the wine, thyme, and mustard to the pan, bring to a boil and stir to scrape up any browned bits on the bottom of the pan. Cook until the liquid is reduced by half about 3-4 minutes.

Return the pork to the pan along with the nectarines, place in the oven, and cook until the pork is tender and resisters 145 degrees F on a meat thermometer, 20-25 min.

Transfer the pork to a platter and cover with foil and let rest for 5-10 minutes, then slice the pork into medallions and place on plates with the nectarines. Remove the thyme sprigs from the sauce. Spoon the sauce over the pork. Serve a green salad or mashed potatoes on the side. My favorite recipe to pair with the pork is the arugula salad below.

Arugula Salad

Ingredients

• 4 cups of arugula
• 1 cup of feta cheese
• 2 Tbsp of roasted and salted sunflower seeds
• 2-3 Tbsp of homemade or store-bought balsamic dressing

Directions

In a large mixing bowl add all ingredients, toss, and serve.

2015 Grenache Thanksgiving Turkey Shepherd’s Pie From Dr. Faith Frankel

Summer is quickly flying by and fall is fast approaching. It’s around this time of the year that I start thinking about my Thanksgiving menu. I know it’s early, but I like to keep my dinner guests on their toes by slightly changing my traditional dishes. Sculpterra Grenache is a perfect pairing with this Thanksgiving recipe mash-up. The wine is light enough to go with turkey yet bright and slightly bold enough to cut through the sweet and warming spices of fall. I like pairing this with the red Grenache because the dish is complex with it’s umami flavors, such as ingredients like the mushrooms, worcestershire sauce, and dijon mustard, so it needs to be paired with a red wine, but a wine that is delicate enough for a turkey dinner.

Thanksgiving Shepherd’s Pie

Ingredients

• 1 pound ground Turkey (85%/15% lean)
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves of garlic, chopped
• 1/3 cup of Sculpterra Grenache wine
• 1 can Campbell’s Condensed Cream of Mushroom Soup
• 2 tablespoon tomato paste
• 2 tablespoon Worcestershire sauce
• 1 teaspoon of ground sage
• 1 teaspoon of dried herb de Provence
• 1/2 teaspoon of salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cup frozen peas, carrots, corn, and green beans, thawed
• 1 (20 oz) container of Hormel mashed sweet potatoes with brown sugar, cinnamon, and nutmeg or make your own, recipe suggestion below
• 1/2 cup french fried onions
• 2 tablespoons of chopped parsley
• 2 tablespoons of dried cranberries (optional)
• 1 (14 oz) can of whole berry cranberry sauce
• 1/4 cup of dijon mustard

Directions

Heat the oven to 400°F.  

Cook the beef, onion, garlic, salt, and pepper in a 10-inch ovenproof skillet or cast iron skillet over medium-high heat until the turkey is well browned, stirring often to separate meat. Pour in the wine and let it reduce by half. Stir the soup, tomato paste, Worcestershire sauce, sage, herb de Provence, and vegetables in the skillet and cook for 5-7 minutes. Meanwhile heat mashed sweet potatoes according to package directions.  Spoon the potatoes over the turkey mixture. Top pie with french fried onions and bake for 15 minutes or until the potatoes are lightly browned. Mix cranberry sauce and mustard together and heat on the stovetop over low heat until heated through. Serve alongside shepherd’s pie.

Mashed sweet potatoes

Ingredients

• 3 medium sweet potatoes, peeled and cut into 2-inch chunks
• 1/2 cup half-and-half
• 4 tablespoons butter
• 2 tablespoons light brown sugar
• 1/4 teaspoon pumpkin pie spice
• Coarse salt and ground pepper

Directions

Place sweet potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, drain and return to saucepan. Meanwhile, in another small saucepan, bring half-and-half, butter, brown sugar, and pie spice to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

Collector’s Club September 2018 – 2015 Pinot Noir from Dr. Faith Frankel

When you think about summer recipes and wine pairings, you usually don’t think about red wine, but our Sculpterra Pinot Noir is bright, light, and fruit forward, exactly what summer calls for. Also pair it with a verdant and herbaceous summer pesto made with our homegrown pistachios, ups the summer factor as well and pairs wonderfully with the vivid earthiness of our Pinot Noir.

Sculpterra Pinot Noir Glazed Salmon

with Pistachio Pesto Pasta

• 4 (6-8 ounce) center-cut salmon fillets
• 2 cup of Sculpterra Pinot Noir
• ½ cup of fresh or thawed frozen raspberries
• 1/2 cup of brown sugar
• 2 tsp of balsamic vinegar
• 2 cloves garlic
• Zest of 1 lemon
• 1/4 cup shelled and toasted Sculpterra pistachios
• 1 cup olive oil
• Kosher salt and freshly cracked black pepper
• 2 cups fresh basil leaves plus extra for garnish
• 1/4 cup grated Parmesan plus extra for garnish
• 1 lb fusilli pasta

Preheat oven to 400 degrees

Rub the salmon on all sides with 1 tablespoon of the olive oil and season all sides with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 10 to 12 minutes.

 Pinot Noir glaze:

Place wine, raspberries, brown sugar, vinegar, and salt in a saucepan. Bring to a boil whisking constantly. Remove from heat and strain.

Return glaze ingredients to the stove and simmer until reduced to a glaze consistency glaze consistency. Spoon on top on of baked salmon

Pistachio Pesto:

Add basil, garlic, pine nuts, lemon zest, parmesan cheese, salt, and pepper to a food processor and blend to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. Bring a large pot of water to a boil and add a generous pinch of salt and 1 tablespoon of olive oil. Once boiling add pasta and cook according to package instructions. Then drain and add pesto and toss to combine. Garnish with extra parmesan cheese and basil. Serve alongside the glazed salmon

wine club food pairings – 2015 Figurine

Collectors Club April from Dr. Faith Frankel

Each month we will select a bottle or two from one of the clubs and provide some pairing notes and a recipe created by Faith, especially for your Sculpterra wine. Today we have the 2015 Figurine and yummy wine-braised greek lamb shanks with feta polenta that really shows Faith’s Greek roots.

Tasting Notes – 2015 Figurine

2015 Figurine is a complex blend taking you on a journey of wild taste and heavy textures.  lLve that it’s unorthodox blending Cabernet and Primitivo together. This full-bodied wine bids a depth of brambly blackberry, smoky clove, and chocolate that make it persuasive and inviting. The palate is velvety-smooth and well integrated with oak and tannin. The finish is a touch spicy, carry out more of the herbs and a shake of black pepper.  Rustic, it shares a juicy underbelly that provides a welcome deliciousness on the palate. Drink now and for best results hold until 2020.

Shelving – drink now best in 2020

Taste – blackberry, smoky clove, and chocolate

Pairing – see below

Wine-braised greek lamb shanks with feta polenta

Ingredients

serves 4

• 4 lamb shanks
• 1 cup red wine (Figurine)
• 2 cups Marinara sauce (I prefer Raos, yes it is pricey but worth it!)
• 1/4 cup chopped pitted kalamata olive
• 2 Tablespoons fresh chopped parsley
• 5-6 cups reduced-sodium chicken stock
• 1 3/4 cup polenta
• 3/4 cup crumbled feta cheese
• 1/3 cup heavy whipping cream

 Directions

1. Spay a 4-6 quart slow cooker with cooking spray. Season lamb shanks generously with salt and pepper and add to the slow cooker.
2. Mix wine and marinara sauce together and pour over shanks.
3. Cook on low for 8 hours.
4. During the last hour of cooking, bring 5 cups of the stock to a boil. Gradually add the polenta, whisking constantly.
5. Return to a boil, reduce to a simmer, cover, and cook, stirring frequently and adding more stock by 1/4 cupfuls if the polenta is too thick until the polenta is tender about 10 minutes.
6. Remove from the heat and stir in the cheese, cream, and 1 teaspoon salt and 1/2 teaspoon of pepper.
7. When done serve lamb over polenta topped with olives and parsley.