J. Lohr Estates Seven Oaks Cabernet Sauvignon

“Seven Oaks” Braised Beef Short Ribs

recipe courtesy of Chef Doug Vaughan, Executive Chef at Goldfish Restaurant, Atlanta, Georgia

 

Serves 4 

  • 4 lbs kosher-style (cross-cut) beef short ribs, cut 2-3 inches in length
  • 1 medium carrot, peeled and cut into large pieces 
  • 11⁄2 Tbsp vegetable oil 
  • 1 medium onion, peeled and cut into large pieces 
  • 1 rib of celery, cut into large pieces
  • 3 cloves garlic, smashed
  • 1 Tbsp tomato paste 
  • 1 750ml bottle of J. Lohr Estates Seven Oaks Cabernet
  • 4 cups stock (chicken or beef) 
  • 2 sprigs fresh thyme 
  • 2 sprigs fresh rosemary 
  • 2 bay leaves 
  • kosher salt and cracked black pepper for seasoning
Preheat oven to 300°F. In a large, heavy bottom oven-proof casserole or sauté pan with a lid, heat oil over medium-high heat. Season the meat and sear in batches, not overcrowding, until nicely browned, then transfer to a dish. Pour off most of the fat from the pan and add the cut pieces of carrot, onion and celery. Cook over medium heat until lightly caramelized, then add the tomato paste and smashed garlic, and cook for two minutes. Add the J. Lohr Estates Cabernet and reduce by half, then add stock and herbs, and bring to a boil. Return ribs to pot. Cover and place in oven for 15 minutes. Check to make sure it is slightly simmering, and adjust temperature, if needed. Allow to cook until tender, about two hours. Remove ribs from liquid, then strain the liquid and let stand five minutes. Then remove the grease with a ladle, and reduce liquid to thicken, if needed. Place ribs back in the sauce until ready to eat.
 
Serve over polenta or horseradish whipped potatoes with a glass of J. Lohr Estates Seven Oaks Cabernet. Enjoy!
 
 

 

Ancho Chile Barbecued Duck Leg Confit

recipe courtesy of Chef Dave McClary, Chef de Cuisine at The Blue Point, Duck, North Carolina 

Serves 6 to 8

Ancho Chile Barbecue Sause 

  • 1 cup diced yellow onion 
  • 1⁄2 Tbsp minced garlic
  • 1⁄4 cup cider vinegar
  • 2 dried ancho chiles 1 cup water 
  • 1⁄4 cup tomato paste
  • 1/3 cup molasses 
Sauté onion and garlic in a small amount of butter for seven minutes on medium heat, until soft. Add remainder of the ingredients and simmer for 20 minutes. Purée and season with salt and pepper.

Smoked Cheddar Grits

  • 11⁄2 cups good quality stone ground grits, white or yellow
  • 3 cups chicken stock
  • 3 cups milk 11⁄2 cups smoked cheddar, grated
  • 2 Tbsp butter
In a medium-sized saucepan, heat stock, milk and butter to a simmer. Sprinkle grits slowly into liquid while whisking with a wire whisk. Adjust heat to very low and cover, but stir often while cooking. Cook for about 30 to 40 minutes, or until grits are soft and mixture is creamy and thickened. Add cheese and season with salt and pepper. Keep warm.
 
Note: Stir often, especially after adding the grits, as they will fall to the bottom and can easily stick to the pot. If sticking does occur at all during the cooking process, simply take the pan off the heat for five to ten minutes and the grits should release; then return to the heat and finish cooking, stirring often.
 
Vanilla Black Pepper Picled Plubs
  • 8 ripe black plums 
  • 2 cups white vinegar
  • 1 cup water 
  • 1 Tbsp coarse ground black pepper
  • 11⁄2 cups sugar 
  • 1 tsp vanilla extract or 1⁄2 vanilla bean pod, split and scraped
The plums should be pickled at least two days in advance. Split plums in half by cutting around the pit, then discard pit and slice each half into four wedges. Warm the rest of the ingredients together just to dissolve the sugar, then cool to room temperature. Pour mixture over the plums and refrigerate for at least two days. When ready to serve, remove plums from liquid and let come to room temperature.

Duck

6–8 duck legs, cooked confit style (salted and cooked slowly in its own fat until tender)
Assembly
Either pull meat from duck legs, leave whole, or separate thighs from legs. If you choose to pull the meat from the legs, you may warm it with an amount of barbecue sauce to your liking in a saucepan on low heat on the stove. Or you may brush the legs with the sauce and warm in the oven or on an outdoor grill. Place desired amount of grits on the plate, then set duck meat or leg beside/on grits, and garnish with three to four plum segments. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!.
 

 

Grilled Filet Mignon

recipe courtesy of Chef Clifton Vogelsberg, Executive Chef at Solas, Raleigh, North Carolina 

Serves 4

  • 4 filet mignon steaks
  • 12 oz J. Lohr Estates Seven Oaks Cabernet 
  • 2 oz goat cheese 
  • 1⁄2 lb butter
  • 11⁄4 tsp garlic salt 
  • pinch of ground white pepper
  • 1 oz scallions (cut on thin bias) 
  • 11⁄4 tsp sea salt
In saucepan, reduce J. Lohr Estates Cabernet until it is a thick syrup consistency, then cool down and reserve. Dice butter and let soften at room temperature for approximately one hour. In a Kitchen Aid mixer with whisk, combine seasonings, butter and cabernet reduction. Whip to a fluffy consistency until ingredients are combined well. With a rubber spatula, fold in scallions and crumbled goat cheese (put in freezer for a short time to attain good crumbles). Roll into a log on parchment paper, and refrigerate until ready to use.
 

Grill filet mignon to desired temperature. Cut a medallion of the J. Lohr Estates Cabernet Goat Cheese Roll and place over steak to begin melting. Serve immediately as the medallion slowly melts over the steak. Serve with J. Lohr Estates Seven Oaks Cabernet. Enjoy!!

Chocolate Crunch Torte

Recipe courtesy of Chef Bijan Shokatfard, Executive Chef at Geoffrey’s Malibu, Malibu, California

Serves 4

Chocolate Ganache

Begin this part of the recipe the day before you are serving.

  • 1 lb chocolate chips (semi-sweet)  
  • 1⁄2 cup dark chocolate mousse mix 

Melt chocolate chips over a double boiler. Follow directions on mousse mix and fold into melted chocolate. Set aside.

Easy creme Angliase

  • 1 lb Gianduja chocolate (a sweet chocolate with hazelnut paste)  
  • 1⁄2 cup Pailleté Feuilletine 
  • 1⁄4 lb praline paste 
  • 1⁄4 cup hazelnut oil
In a food processor, blend the praline paste and hazelnut oil together. Melt the Gianduja chocolate over a double boiler, then mix in Pailleté Feuilletine and blend of praline paste and hazelnut oil. Spread out the Gianduja mixture on a buttered sheet pan, and place in the refrigerator to chill. Using desired shape ring mold, punch out a chocolate base. Place the punched out base with ring mold attached on a separate cookie sheet. Fill with melted ganache and chill.

Easy Creme Angliase 

  • 1⁄2 gallon vanilla ice cream 
  • 2 egg yolks 

Melt ice cream using a double boiler, then add egg yolks and whisk occasionally until mixture starts to thicken (approximately 10 minutes). Chill.

Plate Assembly

Heat a kitchen towel with hot water, squeezing excess water out, and gently rub sides of the ring mold until the chocolate crunch can be removed with little or no force. Place torte in the center of the plate and drizzle sauce as desired. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Fair Trade Coffee Braised Short Ribs

recipe courtesy of Chef Bernie Kantak, Chef at Citizen Public House, Scottsdale, Arizona

Serves 4

Ribs

Begin this part of the recipe the day before you are serving.

  • 4 beef short ribs (16 oz each, bones intact) 
  • 1⁄4 cup finely ground fair trade coffee
  • 1 Tbsp cocoa powder 
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • 1 Tbsp Saigon cinnamon 
  • 1⁄2 Tbsp finely ground black pepper
In a small bowl, combine coffee, cocoa and spices thoroughly, and set aside. Trim any silver skin from ribs, allow some fat to remain, and season generously with salt. Lay two and a half feet of 18-inch-wide aluminum foil flat on counter, long side facing you. Cover the aluminum foil with the same size piece of plastic wrap. Place salted ribs, meat side down, on center of the plastic wrap. Lightly dust with the coffee/spice mixture. Turn ribs over and repeat the dusting procedure with the spice mixture. Leftover spice mixture will be used in the compote.
 
Grasp the right side of the plastic wrap, and bring the edge over the top of the meat. Then repeat with left side, completely covering the meat. Bring the top and bottom edges of the plastic tightly over the far and near edges of the meat (important for seams to be on top of the package). Repeat this procedure with the foil, keeping seams on the top. Put package in two-inch-high roasting pan, and put in 200°F oven for 18 hours.
 
Compote
  • 1 cup dried Bing cherries 
  • 1⁄4 cup red onion, small dice 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet
  • 1⁄4 cup balsamic vinegar
  • 2 Tbsp honey 
  • 1⁄2 tsp coffee spice mix from ribs 
  • 1⁄2 vanilla bean, split, seeds scraped and set aside

Sauté red onions in a small amount of olive oil. When translucent, add remaining ingredients, including seeds, and bring to a boil. Reduce heat and simmer until liquid is reduced by 2/3 and a syrupy consistency has been reached. Transfer to a bowl, and cool to room temperature.

Parsnips

 

  • 2 parsnips, peeled, stringy core removed, and roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 1 pint almond milk 
  • 1/8 tsp nutmeg 
  • salt and pepper to taste
Toss roughly chopped parsnips with olive oil, and spread on sheet pan. Roast in 400°F oven until caramelized and tender, stirring occasionally. Transfer to blender or food processor, and add half the almond milk. Pulse until desired consistency is reached. Add more almond milk if needed. (The parsnips should be the consistency of mashed potatoes). Add nutmeg, and season with salt and pepper to taste. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Monkfish Osso Bucco

recipe courtesy of Chef Anthony Trobiano, Chef at Surf’s Out, Kismet, New York

 

Serves 3 to 4

  • 1 large monkfish tail and bone, cut into 3 to 4 portions 
  • 1⁄4 cup extra virgin olive oil  
  • 1⁄4 cup flour
  • salt and pepper
  • 1 large leek, sliced thin
  • 1 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 Sicilian green olives 
  • 1⁄2 cup basic tomato sauce 
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp butter 
  • 8 sage leaves

 

Season monkfish with salt and pepper, then dredge in flour. Heat olive oil in pan until almost smoking, then add fish to the pan. Brown both sides of fish and transfer into 350°F oven for approximately 12 minutes.
 
Return pan to heat and add leek slices and sage leaves. Sauté leeks until softened and starting to brown. Deglaze pan with J. Lohr Estates Cabernet, then add olives and tomato sauce. Simmer for five minutes, then add butter and parsley to finish the sauce. Place fish on plate and drizzle with sauce. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Butternut Squash Risotto

recipe courtesy of Chef Anthony Trobiano, Chef at Cirella’s Restaurant, Melville, New York

 

Serves 4

  • 1⁄4 cup olive oil 
  • 1 small onion, finely chopped 
  • 1 small butternut squash, peeled, seeded and small diced 
  • 11⁄2 cups Arborio rice 
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 cups chicken stock
  • 4 Tbsp unsalted butter 
  • 1⁄2 cup parmigiano reggiano, grated 
  • 2 Tbsp mascarpone cheese 
  • 4 Tbsp chopped walnuts 
  • 2 Tbsp rosemary, finely chopped

Using a stock pot, sauté onion and butternut squash in olive oil until they become slightly soft. Add the rice and sauté until lightly browned. Then pour in the J. Lohr Estates Cabernet and chicken stock. Cover and simmer for 20 minutes, or until all of the liquid has evaporated. Remove from heat and add in the mascarpone and reggiano cheeses, along with the chopped nuts and rosemary. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

2009 J. Lohr Estates Seven Oaks Cabernet Sauvignon

Awards for our 2008 vintage:
"GOLD" - 2011 San Francisco Chronicle Wine Competition

Limited rainfall set the tone for the 2009 growing season in Paso Robles, with totals reaching approximately half of the normal twelve inches. Cabernet Sauvignon does well in dry years, and 2009 was no exception. Cold April temperatures, which limited vine growth in the first month after budbreak, were followed by a warmer May with a one day spike reaching 104 degrees F just after bloom. The added heat units helped to establish the canopy needed to ripen the majority of our vineyard blocks. This was followed by an unlikely rain event on October 13th, which delivered 2.5 to 11 inches of rain to the area in a single day. The 2009 wines show significant tannin structure, and the regional expression of black currant, black cherry and chocolate are evident.


Cabernet Sauvignon
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.


TECHNICAL DATA

 

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 79% Cabernet Sauvignon, 9% Petite Sirah, 5% Petit Verdot, 2.5% Merlot, 2.5% Syrah, 1% Cabernet Franc
Harvest Dates: Sep. 18 - Oct. 9, 2009
Brix at harvest: 25.2° Brix average
Vinification:  
Fermentation: Fermented in stainless steel
tanks with peak temperatures reaching 92° F
Malolactic:
 

 
Stainless steel tanks and barrels
using Viniflora Oenos
Maturation: Aged 12 to 14 months in barrel
Barrel type: Primarily American oak barrels
with toasted heads
Bottling chemistries:
pH: 3.75
Total Acidity: 0.67 g/100ml
Alcohol: 13.78% by volume
Residual Sugar: 0.22%
Cellaring: Delicious upon release, but has the
structure to age for up to 7 years.

Winemaker's Comments
A particularly dense vintage, this wine is red-purple in color with a bright hue. Aromas of black currant, plum and black cherry are lifted by a bouquet of vanilla, toasted pastry and spice from a year of barrel aging. The palate is bursting with primary fruit and a broad, rich tannin structure.

Jeff Meier, winemaker

 

Price: $17.00 750ml

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