Entrée

Risotto Vongole con Carciofi e Bottarga— Profumato al Falcon’s Perch Pinot Noir (Clams with Artichoke Hearts and Bottarga)

Courtesy of Chef Omero Bellu, Executive Chef at Zeffirino Restaurant, Las Vegas, Nevada 

Serves 4

  • 2 Tbsp olive oil
  • 1 tsp garlic, minced
  • 2 tsp shallots, minced
  • 8 oz artichoke hearts
  • 24 littleneck clams, cleaned
  • 1 1/2 cups Carnaroli rice
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1 1/4 cups clam juice
  • 3 1/2 cups vegetable stock
  • salt and pepper
  • 4 Tbsp butter
  • 1/2 Tbsp fresh tarragon, chopped
  • 4 small terragon sprigs
  • 2 oz Bottarga (cured fish roe)

Using a medium-deep skillet, heat the olive oil over medium heat, add the garlic, and soften for 1 minute. Add the artichoke hearts, shallots, and clams, and continue to cook for 2 minutes. Add the rice, stir to toast for 2 minutes, then add J. Lohr Estates Pinot Noir. Cook for about 4 minutes, stirring occasionally. Add the clam juice and stock, ½ cup at a time, as it is absorbed into the rice. (The rice will cook in approximately 18 minutes.) Season with salt and pepper to taste. One minute before it finishes cooking, stir in the butter, a pinch of fresh tarragon, and the Bottarga. Serve with a sprig of fresh tarragon and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Slow-Roasted Lamb Rack with Falcon’s Perch Pinot Noir

Courtesy of Chef Victor Avila, Chef at Spaghettini Grill, Seal Beach, California 

Serves 4

  • 1 lamb rack (approximately 2 lbs)
  • 1 oz thyme, chopped
  • 1 oz marjoram, chopped
  • 3 Tbsp extra virgin olive oil
  • salt and pepper

Preheat oven to 350°F. Trim the fat off of the lamb. Coat the lamb with 2 Tbsp olive oil, salt, pepper and herbs. Heat 1 tablespoon olive oil in an ovenproof skillet over high heat, sear the lamb, then transfer to the oven and cook 15 to 20 minutes, or until the internal temperature reads 135°F, medium-rare.

Sauce

Heat the olive oil in a sauté pan on high heat, and add the shallot. Cook for about 2 minutes, then add the chicken stock and cook for an additional 3 minutes. Add the J. Lohr Estates Pinot Noir and cook until the sauce is reduced to ¾ cup.

Potato Gratin

  • 1 lb gold Yukon potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 shallot, chopped
  • 2 Tbsp horseradish
  • sald and pepper

In a medium bowl, combine the remaining ingredients, then fold in the potatoes. Soak the potatoes in the cream mixture for at least 10 minutes. Transfer to a buttered, ovenproof dish and cover with foil. Bake at 350°F for 1 hour, then remove foil and bake for an additional 10 to 15 minutes.

Spinach

  • 2 lbs fresh spinach
  • 1 Tbsp butter
  • salt and pepper

In a large pan, bring ½ inch of water to a boil, add the spinach, and cook covered for 3 to 4 minutes. Remove from the heat and strain the water out of the spinach. In a sauté pan, melt the butter and add the spinach, salt and pepper. Sauté for 5 minutes over medium heat.

To Serve

Place a serving of lamb on each plate and drizzle sauce over the meat. Add a serving of potato gratin and spinach. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Frisée Salad with Falcon’s Perch Pinot Noir Vinaigrette

Courtesy of Chef Mikhail Apelsinov, Executive Chef at Insignia Prime Steak and Sushi, Smithtown, New York 

Serves 4

Vinaigrette

  • 1 cup J. Lohr Estates Falcon’s Perch Pinot Noir
  • 6 sprigs fresh thyme
  • ¼ cup maple syrup
  • ½ cup walnut oil
  • ¼ cup sherry wine vinegar
  • ½ cup canola oil
  • 2 shallots, finely chopped
  • Kosher salt and ground black pepper
  • 2 Tbsp Dijon mustardsalt and pepper

Place the J. Lohr Estates Pinot Noir in a wide, shallow saucepan. Bring to a boil and cook until reduced to ¼ cup. Let cool. In a blender, combine reduced wine, sherry vinegar, maple syrup, chopped shallots, mustard and thyme. With the blender running, slowly add the oils until emulsified. Season with salt and pepper to taste.

Salad

  • 4 cups mashed potatoes
  • 1 cup crumbled blue cheese
  • 4 cups frisée, tough outer parts removed, cleaned
  • ½ cup dried cranberries
  • 1 fresh cherry pepper or pimiento, seeds removed, cut into thin strips
  • ½ cup toasted walnuts
  • ½ to ¾ cup aged cheddar cheese, shredded
  • 6 thick slices applewood smoked bacon, cut crosswise into ½-inch slices

Cook the bacon in a large sauté pan over medium-high heat until it is brown and crispy. Remove the bacon from the pan and drain on paper towels.

In a large bowl, combine frisée, peppers, cranberries, and walnuts. Gently toss with vinaigrette to taste. Divide the salad among four individual serving plates and sprinkle with cheddar cheese. Serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Braised Beef Short Ribs with Blue Cheese Mashed Potatoes

Courtesy of Chef Mario Andreoni, Chef at Panevino, Las Vegas, Nevada 

Serves 4

Short Ribs

  • 12 beef short ribs, single bone
  • salt and pepper
  • 1/2 cup flour
  • 1/2 cup olive oil, divided
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1 bay leaf
  • 2 cups fresh plum tomatoes, diced
  • 4 cups vegetable stock
  • 2 cups J. Lohr Estates Falcon's Perch Pinot Noir

Season the short ribs with salt and pepper, and lightly coat with flour. Heat ¼ cup olive oil in a heavy Dutch oven and add the short ribs. Brown the ribs evenly on all sides, remove from the pan, and set aside. Add the remaining olive oil and diced vegetables, and cook until the vegetables are softened. Add J. Lohr Estates Pinot Noir to deglaze, return the short ribs to the pan, and add the bay leaf, tomatoes, and vegetable stock. Bring to a simmer and cook very slowly for about 2½ hours, until the ribs are fork tender. Remove the ribs from the sauce and keep warm. Skim excess oil from the sauce and then press sauce through a fine sieve for a velvety texture.

Mashed Potatoes

  • 4 cups mashed potatoes
  • 1 cup crumbled blue cheese

Fold the crumbled blue cheese into the hot potatoes.

To Serve

Spoon a serving of the potatoes onto the center of a dinner plate and arrange three short ribs around the potatoes. Drizzle the strained sauce over the short ribs. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Cabernet Braised Short Rib

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 8 lbs English short ribs, cut in half by butcher
  • 1 1/2 white onion, sliced
  • 4 carrots cut into 1” pieces
  • 4 stalks celery, cut into 1” pieces
  • 4 cloves garlic, smashed
  • 6 oz tomato paste
  • 1 bottle cabernet sauvignon, divided
  • 1 qt beef stock
  • 6 bay leaves
  • 1/4 cup Worcestershire
  • Seasoned salt
  • Canola Oil

Pre heat oven to 300 degrees

Turn short ribs bone side down on a flat surface. Rub in Worcestershire sauce to meat. Sprinkle seasoned salt over meat.

Using a large pan, pour in enough canola oil to coat the pan. Heat oil until it’s shimmering. Add short ribs to hot oil and sear the three meat sides (about 3 minutes per turn). Working in batches, continue to sear short ribs and when done, place in a roasting pan, bone side up, in a single layer. Do not stack or layer ribs. Add bay leaves to the roasting rack.

When all ribs are seared, if necessary, add oil to the pan. Add in onions, carrots, garlic and celery and cook until onions soften. Deglaze pan with half of the red wine, stirring to pick up any brown bits. Add in tomato paste and stir to create a thick sauce. Add in beef stock and bring to a simmer.

Pour mixture over ribs and stir the vegetables around the beef so that they are not just sitting on top. Liquid should only come to halfway up rib meat. Cover and place in oven for 3 hours.

Remove from oven and remove short ribs from liquid. Reserve braising mixture and cool. Remove short ribs from the bone, discard the bone, and using a sharp knife, carefully remove cartilage that connects the meat to the bone. Reserve meat. (can be made a day ahead) When braising mixture is cool, put in refrigeration and refrigerate until fats floats to the top. Skim and discard fat. In a food processor or using an immersion blender, mix braising liquids. Bring mixture to a simmer and reduce by half. Add in the other half of the bottle of wine and reduce by 1/4. Sauce should be thick and rich. Season to taste.

Add short ribs to a pan, pour braising liquids over short ribs and place in 300 degree oven for 2 hours.

Serve hot with sauce poured over ribs. Accompany with our Hilltop Vineyard Cabernet Sauvignon for a delicious pairing!

Mushroom Pate

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 2 lb wild mushroom (shitake, oyster, beech, wood ear), sliced or chopped
  • 2 sprigs thyme
  • 2 shallots, minced
  • 4 oz unsalted stick butter
  • 2 tsp garlic powder
  • 3 T oyster sauce
  • 8 oz. cream cheese, cubed
  • 4 oz. pimientos, divided
  • 1/4 cup chives, chopped, divided
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp tobasco

In a large pan over medium high heat, melt butter. Add shallots and cook, stirring, until cooked through, about 4-5 minutes. Reduce heat to medium and add mushrooms and thyme. Cook, stirring, until all the mushrooms are thoroughly cooked through and liquids evaporated. (mushrooms will release their liquids as they cook) Remove thyme sprigs.

Remove from heat and let cool a little. Place mushrooms in a food processor. Add in cream cheese, garlic powder, oyster sauce, cream cheese, salt, sugar and tobasco. Blend until smooth. Adjust seasoning to taste.

Fold in 3/4 of the pimientos and chives. Serve at room temperature and garnish with a little of the remaining chive and pimiento. Delicious with our Fog's Reach Pinot Noir!

Grilled Citrus Asparagus with Creamy Miso Cheese Dip

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Place asparagus on a sheet pan. Coat lightly with oil. Sprinkle zest and salt over asparagus. This can be marinated for an hour ahead of time.

Grill over direct high heat, just until there are grill marks, about a minute. Turn once and cook another minute. Remove from heat and place back on the same sheet pan and toss asparagus in the oil, lemon and salt mixture.

Creamy Miso Cheese Dip

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Blend together in a food processor until mixed completely.

Serve the asparagus warm or refrigerate for later use. The Creamy Miso Cheese Dip is great with both the warm and chilled asparagus. Perfect with our J. Lohr Estates Bay Mist White Riesling.

Peruvian Ceviche

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 lb. fresh white fish, such as mahi mahi, snapper, tilapia, etc… cut wafer thin
  • juice of 6 limes
  • 1 orange bell pepper, small dice
  • 2 avocados, small dice
  • 1 shallot, minced
  • 2 T sugar
  • 2 T Aji Amarillo paste, or yellow banana peppers, ground to a paste
  • 15 oz lite coconut milk

Combine all ingredients and let sit at room temperature with fish completely covered by liquid for 20 minutes.

Enjoy with our October Night Chardonnay!

Falcon’s Perch Pinot Noir Braised Beef Short Ribs with Blue Cheese Mashed Potatoes

recipe courtesy of Chef Mario Andreoni, Panevino, Las Vegas, NV

Serves 4

Short Ribs

  • 12 beef short ribs, single bone (5 oz ea)
  • flour
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onion, diced
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1 qt vegetable stock 
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir 
  • 2 cups fresh plum tomatoes, diced
  • Salt and pepper, to taste

Mashed Potatoes

  • 4 cups mashed potatoes
  • 1 cup blue cheese

Season short ribs with salt and pepper, and give a light dusting of flour. Brown the short ribs in a medium pot, then add the diced vegetables. After cooking the short ribs for about 10 minutes, deglaze the pan with the J. Lohr Estates Pinot Noir, and add the tomatoes and the vegetable stock. Let it simmer for about 2½ hours until the ribs are very tender. Remove the short ribs from the sauce, and strain the sauce through a fine mesh to get a velvety consistency.

When ready to serve fold some crumbled blue cheese into the previously prepared mashed potatoes. Spoon a serving of the potatoes in the middle of the plate, and place 3 short ribs equidistant around them. Drizzle some of the strained sauce across the short ribs, and serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

J. Lohr Estates Pinot Noir Pot Roast

recipe courtesy of Chef  Marlyn Hernandez, Aja Restaurant and Bar, Atlanta, GA

Marinate the meat with the herbs and J. Lohr Estates Pinot Noir overnight. Remove the meat from the marinade and season with salt and pepper, reserving the marinade

Preheat the oven to 450°F. Once preheated, place roast in pot and surround it with the vegetables. Cook for 30 minutes uncovered. Turn the roast over in the pot and continue roasting for about 1 ½ to 2 hours, depending on the thickness of the roast, or until the meat releases liquid and all the juices at the bottom of the pan are caramelized. Be cautious to not let the juices burn. Remove from oven.

Pour the wine marinade and the stock into the pan. Cover the pot and bring to a gentle simmer over low heat on the stovetop. Once a simmer is present, place the pot back into the oven on 325°F and baste every 10 minutes. After 1½ hours, turn the roast over and braise for another hour.

Transfer the meat into a clean pot and strain the liquid into a saucepan. Remove the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. Once most of the fat has been removed, ladle approximately 1/3 of the braising liquid over the roast. Place the uncovered roast back into the oven at 400°F.

Garnish

  • 2 carrots, rounded cuff
  • 1 1/2 white button mushrooms
  • 1 cup frozen or fresh peas
  • 1 cup pearl onions, roasted
  • 3 Tbsp olive oil

While the meat is roasting, cook the peas and carrots in boiling, salted water, then strain. Sauté the mushrooms in the olive oil, then add roasted onion. Keep the peas and carrots aside.

After the meat has been roasting at 400°F for 15 minutes, pour in the rest of the marinade. Baste the roast every 10 minutes for 30 minutes. Remove the roast from the pot and slice – there will be approximately 2 cups of the juice left. Slice the roast and top with the peas and carrots. Finish each service with a ladle of the juice. Works perfectly aside a potato and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

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