Rosato di Nebbiolo

Harvest Jambalaya

Harvest Jambalaya 1200 750 Round Pond Estate

Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to.  Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully with the bright flavors of our Rosato di Nebbiolo.

Ingredients
1 lb sausage, kielbasa or andouille, sliced
1lb smoked ham, cubed
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 
1Tbsp butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup tomato, seeded and diced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
½ tsp cayenne pepper
2 tsp fresh oregano, diced
1 tsp fresh thyme, diced
2 Tbsp tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed
3 bay leaves
2 tsp kosher salt
1 tsp black pepper
6 – 8 dashes hot sauce
¼ cup scallions, chopped
¾ cup fresh parsley, chopped
¼ cup fresh lemon juice
1lb medium shrimp, deveined (20 – 24)
Drizzle of Round Pond Infused Chili Olive Oil

Heat oil in large Dutch oven, cast-iron skillet, or pot over medium heat.  Add kielbasa and sauté for 8 – 10 minutes until browned, then place in a large bowl.  Add ham to same pot for 8-10 minutes, remove when lightly browned and add to the kielbasa bowl.

Add butter, onion, celery and peppers to the pot, sauté for 8-10 minutes.  Add tomato, garlic, jalapeno, cayenne (optional), oregano, thyme, and tomato paste, stirring with vegetables and herbs until coated and blended well.  Add chicken stock and bring to a rolling boil.  Stir in rice, then add the cooked kielbasa and ham, bay leaves, salt, pepper and hot sauce.  Return to boil, then reduce the heat to low and simmer covered for 20 minutes.

Add ¼ cup scallions, ¼ cup parsley, lemon juice and shrimp to the pot, stirring well.  Cover pot, remove from heat and let steam for 15 minutes.  Spoon into bowl, top with drizzle of infused chili oil and serve with warm cornbread or a crusty French loaf.  Enjoy!

Heirloom Tomato & Burrata Salad

Heirloom Tomato & Burrata Salad 2048 1383 Round Pond Estate

Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated!

ngredients
12 oz burrata
4 tsp salt
2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil
2 cups large diced Italian bread
1 tsp pepper
4 each heirloom tomatoes, cored and cut in 1/6
½ each small cantaloupe melon, quartered and sliced
2 Tbsp Round Pond Estate Basil Infused Olive Oil
1 Tbsp Round Pond Estate Cabernet-Merlot Red Wine Vinegar
8 each basil leaves

Place the burrata, 1 teaspoon salt, and 1 teaspoon of Italian Varietal Olive Oil into a Kitchen-aid mixer with the paddle attachment and whip for 30 seconds.

Preheat your oven to 375*F.  Place bread, 2 Tablespoon of Italian Varietal Olive Oil, 1 teaspoon salt, and ½ teaspoon pepper in a mixing bowl and toss. Bake croutons in oven until golden brown, about 12 to 15 minutes.

Toss cut tomatoes, basil infused olive oil, red wine vinegar, 2 teaspoon salt, and ½ teaspoon pepper together in a bowl.  Spread the whipped burrata evenly onto 4 plates.  Divide tomatoes, melon, croutons, and basil leaves in 4 equal portions, then place each portion on top of burrata with them. Drizzle a little juice left from the tomatoes over the top of each plate.  Enjoy!

Serves 4

Wine Country Cioppino

Wine Country Cioppino 1200 750 Round Pond Estate

Being on the bay, there is a plethora of fresh seafood offered at the majority of restaurants in San Francisco. With that in mind, Chef Jamie has created this wonderful Wine Country Cioppino featuring clams, shrimp, mussels and crab. This pairs excellently with our Rosato di Nebbiolo or Proprietary Super Tuscan wines.

Ingredients:
3 Tbsp Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 fennel, sliced
1 yellow onion, diced
6 garlic cloves, minced
1 tsp chili flakes
¼ cup tomato paste
2 cans diced tomatoes in juice
2 cups dry white wine
5 cups fish or seafood stock
1 lb Manilla clams
1 lb shrimp
1 lb mussels
1 lb Dungeness crab meat
1 Baguette, Sliced on a Bias and Grilled or Baked
8 Tbsp Meyer Lemon Aioli (see below)
4 Tbsp Round Pond Estate Chili Infused Olive Oil
Fennel Tops, as needed

Start by adding the Italian Varietal Olive Oil to a large sauce pot on medium heat. Add the fennel, onion, garlic and chili flakes. Cook until the fennel and onion become translucent. Add the tomato paste and cook until slightly caramelized. Add the tomatoes, wine, and stock. Cook on a low simmer for about 30 minutes. Add the shrimp, clams, and mussels. Cook until the clams and mussels open, then add the crab meat and cook until warmed through. Ladle the cioppino into four bowls and drizzle with the aioli and Chili Infused Olive Oil. Top with the baguette slices and fennel tops.  Enjoy!

Serves 4

For the Meyer Lemon Aioli
Ingredients:
1/2 cup Meyer Lemon juice
2 egg yolks
2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
2 tsp salt

Begin by placing the yolk and lemon juice in a food processor. Turn it on and process until the mixture becomes slightly foamy. Slowly start to add the Italian Varietal Olive Oil in a very slow stream until all of the oil is incorporated. Season with salt and reserve for the Cioppino.

EASY TIPS FOR PAIRING WINE 

EASY TIPS FOR PAIRING WINE  1200 750 Round Pond Estate

Successfully pairing wine with food isn’t just in the wheelhouse of a sommelier.  Just remember these three basic wine pairing tips and your next meal will be incredible.  Cheers!

1) Know Your Wine
The first thing you need to do when you’re choosing a dish to pair with your wine is to get to know your wine.  What are the primary flavors—Bramble fruit? Tobacco? Loamy earth? Spice?  And what are the secondary notes—Grassy?  Peppery?  Minty?  Try your best to articulate these notes in your wines and look for parallels and contrasts in the food you are looking to pair (If you need to practice describing elements like these, come to Round Pond and and visit our sensory garden).

2) Like and Like Makes Less Like
We tend to think of complementary flavors as accentuating one another, but really; they cancel each other out.  If spicy food is served with a spicy wine, the element of spice in both wine and food will be played down.  Herbs are a great way to dial down any excessively herbal notes.  If your wine has too much eucalyptus to it, add some tarragon or chervil—which have a mild, minty punch—to your dish.

3) Pair High with High & Low with Low
Pair high alcohol wines with high fat foods & low alcohol wines with low fat foods.  Forget “white wine with fish and red wine with meat.”  The principle to stick with is pairing alcohol content to fat content.  The basic idea is that the higher alcohol cuts through fat and cleanses the palette, but it can overwhelm foods that don’t have the fat to mitigate the alcohol.

Simply put, serving a cut of beef with a low-alcohol wine will overwhelm the wine.  As a general rule, red wines (which tend to be higher in alcohol) pair well with things like beef and even fattier fowl like duck, while leaner white wines pair well with leaner foods like fish.

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