Rutherford Sauvignon Blanc

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.

Grilled Salmon

Grilled Wild Salmon

Grilled Wild Salmon 1200 750 Round Pond Estate

Owner Ryan MacDonnell is a huge fan of salmon, and this recipe is one of her all-time favorites.  With fresh chopped herbs and our delicious Blood Orange Olive Oil, we’re sure it will become one of your favorites too.  Enjoy with a glass of ourRutherford Sauvignon Blanc and a back patio!

Ingredients
2 Tbsp Round Pond Blood Orange Olive Oil
1 (2-3 pound) wild salmon fillet, skin on (but scaled)
2 Tbsp minced shallots
2-4 Tbsp freshly chopped herbs: Tarragon, parsley & basil
kosher salt
freshly ground black pepper
aluminum foil (to use as dish for grilling)

Shape a piece of aluminum foil like a boat or dish, large enough to fit the whole salmon.  In the foil, add  Blood Orange Olive Oil, shallots and herbs.  With tongs, place salmon fillet on steaks in foil dish, then flip to coat both sides.  Once coated, sprinkle with salt and pepper and place foil dish on grill, flesh side down.

Place sheet of foil on top to seal in heat. Grill to desired doneness.  Remove from grill and place on a plate. Drizzle with extra Blood Orange Olive Oil and serve. Enjoy!

Serves 4

Shaved Asparagus And Fennel Salad

Shaved Asparagus And Fennel Salad 1200 750 Round Pond Estate

This recipe comes to us courtesy of the Food Shed Pizza in Napa.  Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients.  This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
arugula
salt

Thinly slice or use a mandolin to shave asparagus spears and fennel.  Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese.  Enjoy!

Smoked Salmon Lollipops

Smoked Salmon Lollipops 1200 750 Round Pond Estate

A delightful, bite-sized appetizer with smoked salmon that features our Meyer Lemon Olive Oil and pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
6 oz cream cheese
8 oz fresh goat cheese
6 oz smoked salmon
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 tsp black sea salt
¼ cup chives, finely sliced
24 lollipop sticks or toothpicks

Cream both cheeses together in a kitchen-aid mixer, using the paddle attachment. Form into 24 balls about the size of a gumball. Wrap each ball of cheese with 2 strips of smoked salmon, one in each direction around the cheese. Sprinkle each ball with some chives, black sea salt, and a couple drops of Meyer Lemon Olive Oil. Place a lollipop stick or toothpick into each ball and serve.  Enjoy!

 

Makes 24 lollipops

Gruyère Gougères

Gruyère Gougères 1200 750 Round Pond Estate

Gougères are amazingly easy and elegant hors-d’oeuvre for any party, and pair with almost any wine flawlessly.  They also freeze exceptionally well, which makes it even easier come party time. Just reheat in a 375-degree oven until warmed through.

Ingredients
1 cup water
2 ounces unsalted butter
1-1/2 ounces Round Pond Italian Extra Virgin Olive Oil
2 teaspoons salt
1 pinch sugar
1-1/2 cups all-purpose flour4 eggs
1-1/2 cup grated Gruyère or Appenzeller cheese

Preheat oven to 400.  Simmer water, butter, olive oil, salt, and sugar until butter is melted.  Using a wooden spoon, incorporate all flour at once; continue cooking on medium heat until dough pulls away from the sides of the pot, approximately 3-5 minutes.

Immediately take off heat and place dough into a mixer attached with a paddle.  Paddle on low while adding cheese until melted; then add eggs one at a time, scraping bowl between each addition. Place mixture into a piping bag and pipe onto parchment-lined sheet trays.  Top with additional cheese if desired.  Bake at 400 for 25 minutes, until puffy and golden brown.  Serve hot.  Enjoy!

Makes about 50 pieces

Heirloom Tomato and Baby Mozzarella Tart

Heirloom Tomato and Baby Mozzarella Tart 1200 750 Round Pond Estate

Summer gives us some of the best fruits and vegetables of the year, but probably the best of all are beautiful, ripe, juicy tomatoes!  This Heirloom Tomato and Baby Mozzarella Tart with fresh arugula is the perfect way to enjoy the simple, fresh tastes of the season.

Ingredients
3 sheets puff pastry dough (8″ x 10″)
1 egg yolk, beaten with 1 Tbsp water
1 lb heirloom tomatoes, sliced
4 oz fresh baby mozzarella
12 fresh basil leaves whole
1 Tbsp thyme, chopped
kosher salt as needed
cracked black pepper, as needed
6-8 oz baby arugula
2-3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil

Preheat oven to 375ºF. Allow pastry dough to come up to room temperature for 20 minutes prior to rolling out.  On a lightly floured work surface, roll dough lightly to form approximately 8″ x 10″ sheets.  Cut into 6″ circles or squares, OR combine all sheets to make one large tart.  Puncture each tart 3 or 4 times with a fork.  Double over outside edge to form a raised 1/2″ crust.  Chill in refrigerator on a parchment-lined sheet tray for 30 minutes.

Remove from refrigerator and brush puff pastry rounds with egg wash.  Bake in preheated oven for 15-20 minutes until lightly browned and gently raised.  If under-cooked, bake an additional 5 minutes.

To assemble, layer tomatoes, basil, and mozzarella onto center of tarts.  Season with salt, pepper, and thyme.  Bake for an additional 8 minutes until cheese is just melted.  Remove from oven and garnish with arugula dressed with extra virgin olive oil.  Plate and serve immediately.  Enjoy!

Makes 6 tarts or one 12 inch tart

Chanterelle Risotto

Chanterelle Risotto 1200 750 Round Pond Estate

Searching for wild chanterelles is kind of like an adult Easter egg hunt – they usually pop up after the second big rain of the autumn.  Once you are SURE that you have chanterelles in your basket, try this risotto with your finds.  Pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
1 pound chanterelle mushrooms (or shiitake)
3 tablespoons butter (preferably Irish)
sea salt and freshly ground black pepper
5 cups vegetable stock
2 tablespoons Round Pond Italian Extra Virgin Olive Oil
1 medium shallot, diced
1-1/2 cups Arborio rice
¼ cup white wine
½ cup parmesan cheese, grated
dash of freshly grated nutmeg
¼ cup minced chives

If using chanterelle mushrooms, gently clean out the grit under running water with a brush and let them dry overnight. Thinly slice mushrooms and sauté in melted butter in a cast iron pan for 5-8 minutes, until the mushrooms have released their moisture and the liquid has evaporated from the pan. Season with salt and pepper and set aside.

Bring the vegetable stock to a simmer in a medium saucepan.

Heat the Round Pond Italian Extra Virgin Olive Oil in a large, deep-sided skillet over medium heat and sauté shallot and rice for 3-5 minutes, until slightly translucent. Pour in wine and scrape up anything stuck to the bottom of the pan. Reduce heat to medium-low.

Ladle in a cup of vegetable stock and stir until stock is nearly all absorbed. Repeat until the rice is al dente and residual broth remains, about 30 minutes. Scrape the mushrooms and any sauce left in the cast iron pan into the rice and stir to incorporate. Season with salt and pepper.

Stir in the cheese, nutmeg, and chives. Serve the risotto warm.  Enjoy!

Serves 4

Thyme Gougère

Thyme Gougère 1200 750 Round Pond Estate

These delicious French cheese puffs make phenomenal hors d’oeuvres!  This easy recipe comes to us from our Winery Chef, Jamie Prouten.  Chef says: “These are the perfect pairing with red wine and are something that I just love to make around the holidays.”

Ingredients

3 cups all-purpose flour
3 tsp kosher salt
18 Tbsp unsalted butter
12 eggs
3 bunches thyme, chopped
3 cups water
1 ½ cups shredded Parmesan cheese

Bring water, butter and salt to a boil in a saucepan. Add flour and mix until it pulls away from the side of the pan. Place the mixture in the bowl of a standing mixer, using the paddle attachment. Run mixer on medium speed and add eggs one at a time until the mixture is completely combined.

Transfer mixture into a pastry bag and pipe out golf ball-sized gougères onto a parchment-lined sheet tray.  Sprinkle with shredded Parmesan and bake for 45 minutes in a 300F oven on low fan. Best enjoyed when still warm!

Makes about 15 gougères

Sesame Buttermilk Crackers

Sesame Buttermilk Crackers 1200 750 Round Pond Estate

This fun cracker recipe comes to us courtesy of Napa Valley Chef Marvin Martin of Marvin Martin Olive Oils.  Chef likes to serve these freshly-made crackers with an artisan cheese platter or with any kind of hummus or dip.

Ingredients

2 ½ cups flour
1 tsp sugar
1 tsp salt
10 Tbsp unsalted butter
1 cup buttermilk
1 tsp lemon zest
A pinch each of salt and black pepper
1 egg white
1/8 cup each black and white sesame seeds

Combine flour, sugar,  and salt in mixing bowl.  On low speed, add butter and mix until it looks like coarse oatmeal.  Add buttermilk and lemon zest, mixing until dough just comes together. Don’t over mix!  Form the dough into a disc and refrigerate for 30 minutes.

Roll the dough out on Silpat or silicone baking mat to 1/8-inch thickness.  Poke the dough in random place with the tines of a fork to allow steam to escape whilst baking.  Brush rolled dough with egg white, sprinkle with salt, pepper and sesame seeds. Bake for 8 to 12 minutes at 350 degrees, until just browned.

Break into irregular shapes and serve with dips or cheeses. Enjoy!

(If you would like uniform shaped crackers, you may cut dough into desired shapes with cookie cutters or score with a knife or edge sealer before baking.) 

Crab A Choux

Crab A Choux 1200 750 Round Pond Estate

These delicious easy crispy crab puffs come to us courtesy of Napa Valley Chef Marvin Martin.  Chef says: “This is one of my favorites to serve at home or take to a holiday party. These puffs pair with any wine you like from Champagne to a big red wine because of the cheese and richness of the crab.”

 

Ingredients
1 cup water
6 Tbsp butter, cubed
¼ tsp kosher salt
½ tsp Cayenne pepper
1 cup flour
4 whole eggs
¾ cup grated Pecorino cheese
1 tsp lemon zest
1 Tbsp chopped chives
¾ cup cleaned crab meat

Bring water, butter, Cayenne and salt to a boil in a saucepan.  Add all the flour at once, stirring quickly until mixture pulls away from sides and bottom of the pan and forms a ball. Move the mixture to the bowl of an electric mixer and let it cool slightly before adding eggs one at a time.  Add the cheese, zest, chives, and crab meat, mixing on low speed until well incorporated.  Allow dough to cool completely.

Using a small cookie scoop or spoon to scoop, fry small balls of the dough in vegetable oil, rice bran, or corn oil at 325F until golden brown.  Drain on paper towels and season with kosher salt.  Enjoy!

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