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2002 Syrah, Lake County, High Valley
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Description
Extremely ripe grapes grown on the slopes of an extinct volcano made this a deliciously concentrated wine. Aged in premium French oak barrels for 18 months, this Syrah shows ripe, plum and black cherry aromas with nuances of bacon, bay laurel, and fennel on the nose. A silky body and a velvety mouth feel lead to a soft tannic structure with added hints of toasted vanilla oak. Enjoy this wine with a ratatouille brochette, osso buco, or cassoulet. 900 cases produced.
Awards
Gold, 2004 Taster’s Guild International
Silver, 2004 Santa Rosa Press Democrat North of the Gate Wine
Competition
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Food Pairing
| Lamb “Lollipops” with Balsamic Reduction
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For the Sauce:
2c Balsamic Vinegar
4ea Black Peppercorns
2ea Juniper Berries
1ea Thyme Sprig
Pinch, Salt
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For the Meat:
2ea Rack of Lamb, Frenched, Cap-off
10ea Garlic Cloves, roughly chopped
4T Rosemary, fresh, chopped
1T Black Pepper
1/8c Extra Virgin Olive Oil
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Place all ingredients in a heavy bottom, stainless steel pot.
Simmer over low heat until the vinegar has reduced to about ½ cup.
Strain and cool. Serve at
room temperature.
When buying the rack of lamb, ask your butcher to remove the
cap and “french” the lamb. Place
all ingredients, except for the salt in a glass container and mix well, making
sure to rub herbs and garlic into the meat of the lamb.
Cover and refrigerate for three days.
Before grilling lamb, scrape off all excess garlic and rosemary from the lamb
rack. Salt meat generously.
Grill over wood or wood based charcoal for approximatly five minutes per
side for medium rare. Rest for 10
minutes and slice through the meat, so that each piece of meat has a bone
attached to it. Drizzle with
balsamic reduction. Serves four as
an appetizer.
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| Seared Duck with Wild Rice Pilaf
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2oz Extra Virgin Olive Oil
16ea Large Prawns, shelled and deveined
1lb Firm Fleshed Fish (Swordfish, Salmon)
16ea Small Clams, washed
16ea Mussels, debearded and washed
4ea Cloves Garlic, minced
1c Chardonnay Pinot Grigio
1ea 14.5oz Diced Tomatoes
4T Fresh Basil, chopped
2T Fresh Tarragon
2T Fresh Parsley
2C
Cooked Pasta (Fusilli, Torchio, Farfalle)
2T Butter
Salt and Pepper to Taste
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Heat olive oil in large pot.
Sauté seasoned prawns until pink and remove.
Add fish and sauté until just done, remove.
Add clams and mussels and sauté for 30 seconds; add garlic and cook until the
smell of garlic is apparent. Immediately
add Pinot Grigio. Cook clams and
mussels until they open, removing as they open.
When all shellfish have opened, add tomatoes and simmer for
approximately ten minutes, or until sauce begins to thicken.
Add fresh herbs, pasta, butter, and salt and pepper to taste, and
return to a simmer. Remove
from heat and add fish and shellfish.
Serves 4.
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