Delicious Meals for Delicious Wines: From Rim Rock Ranch
Pinot Noir
strong cheeses, pasta, red sauce, pork, beef
When making a dinner to go with your favorite Pinot Noir, be sure to supplement with a good plate of pasta. After pork or beef, either as lateral or red pasta sauce added to all the taste of wine. Another great choice is pork marinated in a bold with a salad with a lot of strong cheese.
Pinot Noir is best served cool the room temperature of 60-80 degrees Fahrenheit. Encourage more young Pinot Noirs in the large, tulip-shaped glasses to fit the fruitiness and more Pinot Noir matures in small vessels, to complement the complexity of the wine.
Sample recipe:
Rosemary Roasted Pork Loin:
Original performance recipe: 9 servings
Recipe: AllRecipes.com
Ingredients:
1 / 2 cup apple juice concentrate
1 / 4 cup Dijon mustard
1 / 4 cup chopped fresh rosemary
8 cloves garlic, minced
3 / 4 teaspoon coarsely ground pepper
3 (1 lb) pork loin
Getting There:
In a bowl, combine first five ingredients, mix well. Set aside 1 / 3 cup, cover and refrigerate. In a large plastic bag zip, combine pork and remaining marinade. Seal bag and turn to coat and refrigerate overnight.
Drain and discard marinade from meat. Place meat roasted in a greased with cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until meat thermometer check 160 ° F. Let stand for 10 minutes before slicing.
Serve with a fun, colorful salad with crumbled gorgonzola cheese and plenty of vegetables.
Merlot
strong cheeses, pasta and sauce, meat, chocolate
With a Merlot, you'll want a delicious cheese plate followed by a chocolate dessert sweet. Fondue is the perfect way to mix with sweet cheese and wine (If you do not have a fondue pot, you can purchase a fairly cheap at any department store). You have a wide selection of cheeses and fruits in bold, and make a choice between a cheese fondue and chocolate fondue. If you choose cheese fondue, to compensate for having a small chocolate dessert to follow, such as chocolate mousse.
Serve your Merlot in a large mouth glass slightly below room temperature. Place the bottle in the refrigerator for 20-30 minutes before serving to decrease at the correct temperature.
Sample recipe:
Chocolate Mousse
Recipe: Alton Brown
Ingredients:
1 3 / 4 cups whipping cream
12 oz chocolate chips quality semi-sweet
3 oz espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
Unflavored gelatin, 1 tablespoon, granulated
Getting There:
Cool 1 1 / 2 cups whipping cream in the refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
At the top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt in barely simmering water, stirring constantly. Remove from heat while a couple of pieces are still visible. Cool, stirring occasionally to above body temperature.
Pour the 1 / 4 cup cream in a metal cup dimensions and sprinkle the gelatin in it. Allow gelatin of "bloom" of 10 minutes. Then heat gently shaking the measuring cup over a low gas flame or a candle. Do not boil or gelatin will be damaged. Stir the mixture with the cooled chocolate and set aside.
In cold bowl, beat cream to medium peaks. Mix 1 / 4 of whipped cream to chocolate mixture clarified. Fold remaining whipped cream in two doses. There may be spots in the chocolate mousse and that's fine. Do not over work the mousse.
Pour into bowls or martini glasses and refrigerate at least 1 hour. Garnish with fruit and serve.
(If mousse is chilled overnight, refrigerate for an hour and then cover each with a plastic wrap)
Zinfandel
Strong cheese, pasta and sauce, beef
With the beloved Zinfandel, wants to accentuate the wine as much as possible. Keep it simple with a classic dish like red sauce with meat and vegetables over spaghetti. Another option is a nice casserole or lasagna. Has a selection of breads and cheeses on a platter as an appetizer with your first glass of wine.
Serve as you would Zinfandel Pinot Noir in a tulip-shaped glass at room temperature or 60-80 degrees Fahrenheit.
Sample recipe:
Baked Fettuccine Lasagna
Original recipe yield: 10 servings
Recipe: AllRecipes.com
Ingredients:
12 oz dried fettuccine pasta
1 pound ground beef (optional)
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon butter
1 (29 ounces) diced tomatoes
1 (4 ounces) sliced mushrooms
3 tablespoons black olives
2 teaspoons dried oregano
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounces) condensed cream of mushroom soup
1 / 4 cup beef broth
1 / 4 cup grated Parmesan cheese
Getting There:
Bring a large pot of lightly salted water to a boil. Cook pasta 8 to 10 minutes or until al dente and drain.
In a skillet large, brown beef over medium heat. Drain fat from pan, and Transfer meat to a bowl. In the same pan, sauté onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives and beef, and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish 9x13 inches.
Arrange half of the cooked fettuccine into the prepared dish, cover with half the meat and vegetable mixture and sprinkle with 1 / 2 cup cheddar cheese and 1 / 2 cup mozzarella cheese. Repeat layers. Mix soup and broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30-35 minutes or until heated through.
About the Author
Rim Rock Ranch is located just minutes from Napa on the quiet side of the wine country. Our vineyard properties have the cleanest air in California!
