Lake County, CA, 2011
With dazzling citrus fruit and cool texture, this wine is perfect for socializing as you nosh on littleneck clams or cocktail shrimp.
Littleneck Clams with Chorizo & Beurre Blanc
- 12 littleneck clams, scrubbed and cleaned
- 1 link of chorizo
- 2 green onions thinly sliced
- 1 Tbs minced shallot
- ½ cup dry white wine
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 1 Tbs lemon juice
- 2 sticks of unsalted butter cut into small cubes, kept cold
- Salt & freshly ground black pepper
Dice the chorizo sausage and sauté in a pan until crispy, add the little neck clams and ½ cup of dry white wine cover and steam until all of the clam shells open. In a small sauce pot, sauté shallots in olive oil until soft. Add the ¼ cup white wine and the vinegar and reduce over medium heat until only 2-3 tablespoons of liquid is left in the pot. Over low heat, whisk in the cubes of cold butter one at a time until a thick emulsion forms. Whisk in the lemon juice and season with salt and pepper. Spoon over the clams and garnish with the sliced green onions. Serve with Lot 64 Sauvignon Blanc.
Languedoc, France, 2009
This intensely flavorful red French blend is guaranteed to impress wine novices and snobs alike, and tastes oh-so-delicious with pancetta-wrapped dates and Gorgonzola.
Gorgonzola-Stuffed Dates Wrapped in Pancetta
- 24 dates, pitted
- 6oz. Gorgonzola cheese
- 24 paper-thin slices of pancetta
Preheat oven to 350 degrees. Make a small incision in the side of the date and remove the pit. Stuff the date with a crumble of the Gorgonzola cheese until filled. Carefully wrap the date in a slice of the pancetta and seal with a toothpick. Arrange the stuffed dates on a lined baking sheet and bake until the pancetta is crispy; roughly 15 minutes. Arrange on a platter and serve as hors d’oeuvres with Lot 21 French Fusion.
Epic holiday feasts full of every kind of flavor call for versatile wine. This sweet, juicy Riesling pairs with virtually anything, and it will be your best friend come dinnertime.
Central Coast, CA, 2010
If you seek a crowd pleasing domestic wine for your turkey dinner or holiday ham, you won’t find a better value than this bright, juicy Pinot Noir.
Turkey Legs Confit with Broccoli Rabe
- 2 whole turkey legs
- 8 peeled garlic cloves, 2 thinly sliced
- 3 bay leaves
- 4 sprigs fresh thyme
- 1 Tbs whole black peppercorns
- 1-2 quarts olive oil
- 2 bunches of broccoli rabe
- 1 Tbs dried chili flake
- Half a lemon
Place turkey legs on a platter and season generously with salt, and cover with 6 garlic cloves, bay leaves, thyme, and peppercorns. Cover with plastic wrap and refrigerate overnight. Preheat oven to 325 degrees. Rinse salt from the legs and pat dry. Save the other aromatics. Place legs skin side down in a pot in one even layer and cover with garlic, thyme, bay, and peppercorns. Pour olive oil over the legs until they are completely submerged. Place a tight-fitting lid on the pot and put it into the oven and cook for 2 ½ hours – 3 hours or until the meat is very tender. Remove pot from oven and let it cool completely. Place in refrigerator overnight or until ready to serve.
Preheat oven to 350 degrees. Wipe excess oil from the legs and brown them skin side down in a pan over medium-high heat until crispy and throw pan in the oven to warm throughout. In another sauté pan, sauté sliced garlic in extra virgin olive oil until slightly brown. Add broccoli rabe to the pan with ¼ cup water, salt, and chile flakes. Cover and cook until dark green and tender. Serve the confit turkey leg with the broccoli rabe, a wedge of lemon and a glass of Lot 68 Pinot Noir.
Paso Robles, CA, 2010
It just wouldn’t be the holidays without enjoying a hearty Cabernet alongside a rich, indulgent meal like braised short ribs or a succulent steak.
Braised Beef Short Ribs with Creamy Grits & Pistachio
- 6 boneless beef short ribs
- 2 Tbs Canola oil
- 1 large onion, finely chopped
- 2 carrots, sliced
- 2 celery ribs, sliced
- 3 garlic cloves, sliced
- 1 750ml bottle of dry red wine
- 4 thyme sprigs
- 2 cups beef stock
- Salt & freshly ground black pepper
- 2 limes, zested
- 1 cup shelled pistachios, ground in spice grinder (or finely chopped)
- 2 cups stone ground grits
- 1 cup heavy cream
- 4 cups water
- 4 Tbs unsalted butter
Preheat the oven to 325 degrees. In a large skillet, heat 2 Tbs Canola oil and sear the seasoned short ribs until brown crust forms on all sides; set aside. In a large heavy, bottomed pot, sauté carrot, onion, celery and garlic until soft and lightly browned, 20 minutes. Add the entire bottle of red wine and thyme, let simmer until the liquid has reduced by half. Add the short ribs to the pot and pour in the beef stock just until the liquid barely covers the beef. Put the lid on the pot and place in oven for 1 ½ - 2 hours or until the meat is tender. Flip the ribs halfway through the cooking process. Once they’re done, remove them from the pot, strain, and reduce the cooking liquid until it thickens. Return the ribs to the pot and set aside.
Rinse the grits in fine mesh strainer with cold water to remove any impurities. In a large pot, bring the water to a boil and add the heavy cream. Once incorporated, start to whisk the grits into the simmering cream and water. Continue whisking as the liquid simmers so a crust doesn’t form on the grits; 25 minutes. Once they’re thick and creamy, add the butter and season with salt and pepper.
Serve Beef short ribs atop the creamy grits, drizzle the gravy on top and sprinkle with pistachio dust and lime zest. Pour yourself a big glass of Lot 72 Cabernet Sauvignon.