Rutherford Cabernet Sauvignon

Heirloom Tomato & Roasted Red Pepper Gazpacho

Heirloom Tomato & Roasted Red Pepper Gazpacho 2048 1365 Round Pond Estate

This delicious gazpacho was a hit at our recent Fall Wine Release Party, and pairs perfectly with our Rutherford Estate Cabernet Sauvignon.

Ingredients
3 red peppers
2 pounds Heirloom tomatoes (cut into chunks)
1 cucumber (peeled & seeded)
6 garlic cloves
½ red onion
1 baguette, cut in half
¼ cup Round Pond Estate Cabernet-Merlot Red Wine Vinegar
½ cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 stick butter
salt to taste
4 Tbsp Round Pond Estate Infused Basil Olive Oil
small basil leaves

For the gazpacho, toss the red peppers in olive oil and place on a baking tray and roast in a 375-degree oven until they are slightly charred on the outside.When done, remove them from the oven and place them in a mixing bowl.Cover the bowl with plastic wrap and let them steam in the bowl until cool.When cool, peel off the skin and open to remove as many seeds as possible.

In a large container, place the roasted red peppers, tomatoes, cucumbers, garlic, onion, half of the baguette, and Cabernet-Merlot Red Wine Vinegar.Toss together and let sit for at least 6 hours.Once fully marinated, use a blender to purée in batches, slowly adding the Italian Olive Oil.Once puréed, pour it into a container and season with salt.

Cut the baguette for the croutons into small cubes. Melt the butter and then pour it over the cubed bread and toss it together adding the salt. Bake in a 375-degree oven until golden brown and crunchy.

To serve, pour the gazpacho into bowls, garnish with croutons and basil leaves and drizzle with Infused Basil Olive Oil. Enjoy!

B.L.T. Crostini

B.L.T. Crostini 900 600 Round Pond Estate

Who doesn’t love a BLT?   With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfectly bite-sized pieces.

Ingredients
1 pint cherry tomatoes
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 small baguette
1 cup Fromage Blanc cheese
6 slices thick cut bacon, baked
1 cup arugula
pinch of salt & pepper

Toss tomatoes in olive oil, salt and pepper. Place on baking sheet, and bake in 225 degree oven for 5 hours.

Slice baguette into thin slices and bake at 350 degrees until golden brown. Spread about a teaspoon of Fromage Blanc cheese on each toasted baguette (crostini).  Place a few tomatoes on top of the cheese and them a sliver of bacon on top of that.  Top with a piece of arugula and a few drops of Italian Olive Oil.  Enjoy!

Veal Osso Buco

Veal Osso Buco 1200 800 Round Pond Estate

Perfect for a cool autumn night, this Veal Osso Buco is classically comporting and satisfying.  It tastes even better the day after – although it’s hard not to finish it all at once.  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
2 (8-ounce) veal shank pieces
1 ½ Cabernet Sauvignon
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ onion, large diced
3 small carrots, peeled and sliced into ¼ inch rounds
4 stalks celery, diced
1 cloves garlic, peeled and chopped
2 anchovy fillets
2 Tbsp tomato paste
2 ½ cups brown beef stock
1 bunch Italian parsley, washed and chopped fine
2 sprigs rosemary
2 sprigs thyme
3 cups cooked rice or gremolata
Salt and pepper as needed

Season the veal with a small amount of Round Pond Italian Varietal Olive Oil, salt, pepper, and any other seasonings you desire.  In a medium sauce pot, add the remaining olive oil, then add the seasoned veal shanks to the hot olive oil.  Brown both sides of the shank, about 5-minutes per side.  Add the celery, carrots, onions, garlic and anchovies.  Season with salt and pepper, sauté for 5 minutes.  Add the tomato paste, rosemary and thyme, then the 1 ½ cups of Cabernet Sauvignon.  Add stock to cover the veal, then bring to a boil.  Reduce heat to a simmer and cover, simmering for for 1 ½ to 2 hours, until the meat is very tender.  Season to taste and serve with rice or gremolata and garnish with fresh parsley.  Enjoy!

Serves 2

Brisket Burger with Brie & Applewood-Smoked Bacon

Brisket Burger with Brie & Applewood-Smoked Bacon 2048 1404 Round Pond Estate

Created by Chef Jamie to pair perfectly with our Rutherford Cabernet Sauvignon, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie, and fresh arugula.  It’s burger bliss.

Ingredients
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 lb ground beef brisket (ask your local butcher to grind)
2 bakery english muffins or favorite burger buns
1 Vidalia onion, cut in ½ inch slices
4 slices applewood smoked bacon
1 small wedge brie cheese, cut into slices
1 cup baby arugula
1 tsp Round Pond Infused Garlic Oil

To start, make the Dijonnaise by mixing together the mayonnaise and Dijon mustard. Next, place bacon on a baking tray and place in 375F oven and crisp until done to your liking. While the bacon is cooking, grill the onion slices and burgers.

When burgers are cooked to your liking, place a couple slices of brie cheese onto patties and allow to melt. When the cheese is melted, remove burgers from the grill and let them rest for 3-4 mins. As they are resting, toast your English muffin or burger bun on the grill.

To assemble, spread Dijonnaise on the bun and then place your burger on top, add bacon, onion, and arugula, dressed with Round Pond Infused Garlic Oil. Top with the other half of the bun and enjoy!

Serves 2

Chocolate-Cabernet Truffles

Chocolate-Cabernet Truffles 1200 800 Round Pond Estate

These Chocolate-Cabernet truffles are incredibly decadent and perfect with a glass of our Rutherford Cabernet Sauvignon.  What could be more perfect?

For Centers
14 ounces bittersweet chocolate, chopped
1/4 cup Rutherford Cabernet Sauvignon
2 tablespoons crème de cacao
2 tablespoons crème de cassis
Pinch of salt
1/2 cup heavy whipping cream

For Coating
8 ounces bittersweet chocolate, chopped

To Finish
1 cup cocoa powder

For Centers: Place chocolate in a glass or stainless steel bowl.  In a saucepan over medium heat, bring wine, crème de cacao, crème de cassis and salt to a simmer.  Add heavy whipping cream and return to a simmer.  Remove from heat.

Pour hot cream mixture over chopped chocolate and stir until smooth. Chill in refrigerator for 2 to 3 hours or until firm.  Fill a pastry bag with the cooled chocolate.  Pipe table grape-sized mounds onto a sheet tray lined with parchment paper.  Refrigerate 1 hour, then roll each mound between your palms to form perfect spheres.  Refrigerate 15 minutes to set centers before dipping.

To coat the truffles, melt coating chocolate in a stainless steel bowl over simmering water, stirring frequently, until smooth.  Remove from heat and allow to cool to room temperature.  Using two forks, submerge centers into coating chocolate and remove.  Place on a wire rack to set slightly. Refrigerate approximately 15 minutes to harden.  You also can freeze truffles in an airtight container for up to a month.

When all truffles are dipped, rolled and cooled, toss in cocoa powder to coat.  You may freeze the truffles until ready to serve.  If frozen, allow truffles to come to room temperature before final coating.  Enjoy!

Makes 75 truffles

Braised Shortrib Flatbread

Braised Shortrib Flatbread 1200 750 Round Pond Estate

This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon.

Ingredients

2 lbs boneless beef shortribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper
1 each yellow onion, diced
2 each carrots, peeled and diced
2 each celery stalks, diced
1 Tbsp tomato paste
2 ½ cups beef stock
1 cup red wine
4 each stonefire brand flatbreads
4 cups shredded smoked gouda
1 cup pickled chilies, sliced
2 cups baby arugula
8 Tbsp Round Pond Infused Garlic Olive Oil

Season the shortribs with salt and pepper.  Add the Italian Olive Oil to a very hot Dutch oven and sear shortribs on all sides. Remove them from pan. 

Add the onion, carrot, and celery into the Dutch oven.  Sauté for 3-4 minutes, then add tomato paste and stir together.  Cook for another couple minutes, stir in the red wine and simmer until liquid is reduced by half.  Add the beef stock and the short ribs back to the pan, covering pot tightly with a lid. Cook on low heat for about 2 hours, stirring every half hour to avoid sticking.  When the short ribs are tender enough, shred them with a fork. 

To assemble the flatbreads, spread the shredded shortrib over the flatbread, top with shredded smoked gouda. and pickled chilies. Arrange flatbreads on a cookie sheet and bake at 400 degrees until flatbread is golden brown and crispy and cheese is melted.  Remove from the oven and top with arugula and drizzle with Infused Garlic Oil.  Slice into squares and enjoy!

Cauliflower and Potato Gratin

Cauliflower and Potato Gratin 1200 750 Round Pond Estate

Chef Conor Esser at Kitchen Door in Napa gives us this fantastic potato au gratin recipe incorporating one of his favorite winter vegetables: cauliflower.  Chef says, “As a child, I always loved when my mom would make potatoes au gratin, often my favorite part of holiday meals…Cheers, and Happy Holidays!”

Ingredients 
1 small head cauliflower, 1.5-2 lbs, washed and cut into florets
5 medium Yukon gold potatoes, washed and cut into 1/3 inch rounds
1/2 white onion, thinly sliced
1 cup cream
1 tsp grated nutmeg
2 tsp kosher salt
freshly ground black pepper to taste
2 Tbsp all-purpose flour (optional)
1 cup grated Gruyere or sharp cheddar cheese
1/2 cup grated Parmesan cheese
3/4 cup Panko breadcrumbs
2 Tbsp + 2 Tbsp butter (keep separate)
chopped parsley for garnish

Preheat oven to 400 F.  Using 2 tablespoons of butter, grease a casserole dish.  In a medium sauce pot, scald cream with onions, nutmeg, salt, and pepper.  Add cauliflower to cream mixture, simmer gently until al dente (do not overcook).

Remove cauliflower and onion from cream, reserving cream to make gratin.  Add potatoes to cream mixture, and cook potatoes until just tender.

Remove potatoes from cream, and arrange in the buttered casserole dish along with cauliflower and onions. Sprinkle cauliflower, potatoes, and onions with flour (if using), and sprinkle Gruyere or cheddar over top.  Pour remaining cream mixture evenly over casserole, and top with Panko breadcrumbs, Parmesan cheese, and dot with remaining 2 tablespoons of butter.

Bake at 400F for 20-30 minutes until bubbly, golden brown, and crispy on top.  Sprinkle with chopped parsley for color.  Let cool at least 15 minutes before serving.  Enjoy!

Serves 6-8

Grilled Carrot Hummus

Grilled Carrot Hummus 1200 750 Round Pond Estate

The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of our Blood Orange Olive Oil makes this anything but the same-old hummus.  Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.

Ingredients
5 ea carrots, grilled
½ cup canned garbanzo beans
3 tbsp garbanzo bean liquid
3 tbsp lemon juice
1 tsp vadouvan spice
1 ½ tsp salt
½ tsp pepper
1 tbsp Round Pond Blood Orange Oil 
2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Toss the peeled carrots in a small amount of olive oil, lightly season with salt and pepper, and grill on medium heat until soft.

When carrots are cool, put them into a food processor along with the garbanzo beans, lemon juice, vadouvan spice, and salt and pepper. Puree mixture, and then slowly add both oils incorporated and continue to puree the mixture until smooth. Serve with flash-fried pita chips or crudité.  Enjoy!

kale and mushroom

Kale & Mushrooms With Bacon

Kale & Mushrooms With Bacon 1200 750 Round Pond Estate

Meaty Lacinato kale teams up with wild mushrooms and applewood-smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Rutherford Cabernet Sauvignon.

Ingredients
2 bunches kale, stems removed
8 oz local seasonal mushrooms, chopped
1 Tbsp fresh garlic, chopped
8 oz applewood smoked bacon, medium diced
3 Tbsp shallots, minced
2 Tbsp Thyme, chopped
1 cup chicken stock
2 oz Round Pond Italian or Spanish Extra Virgin Olive Oil
Salt & Pepper as needed

Bring a large pot of water to a boil, add 1 Tbsp salt per quart. Blanch kale in batches until tender, 3 -4 minutes, then remove and place in ice water bath to shock. Once cooled, remove from ice to drain dry of excess water.

Empty pot and add 1 Tbsp olive oil over high heat. Add Bacon and stir to render until lightly crisp. Remove to paper towels to blot dry.  Drain fat, then add 2 Tbsp fresh olive oil. Sauté mushrooms, in batches if necessary, until fully cooked throughout.  Add shallots and thyme, and season to taste with salt & pepper. Add garlic and sauté until aromatic, 1 min, then add cooked bacon and kale. Toss to coat, add chicken stock to pick up fond in pot.  Check and adjust seasoning if needed.  Plate in a large serving dish and enjoy!

Serves 6

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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