Tag Archives: wine pairing

St. Patrick’s Day Wine & Food Pairings

Why only drink beer this St. Patrick’s Day weekend when you can have delicious wine? We asked our wine chemist/culinary whiz Conor for wine pairing suggestions for some popular Irish recipes. Which one will you try?

Dish: Irish Beef Stew
Wine: 2014 Signature Series Cabernet Franc
The 2014 Cabernet Franc possesses great depth of layered flavors and aromatics that are coaxed out slowly throughout the course of a meal. The wine begins with subtle nuances of black and pink peppercorn, white floral aromas, that extends into hints of fresh raspberries and strawberry preserve. The finish is robust yet reserved filled with hints of cocoa nibs and tobacco leaf. The wine possesses great balance of acidity and round tannins, perfect for cutting through the heartiness of an Irish beef stew while also holding its own alongside this heavier dish.

Dish: Corned Beef & Cabbage
Wine: 2015 Signature Series Reserve Chardonnay
While most might pair a lighter red wine possessing higher acidity with corned beef, I have chosen our 2015 Reserve Chardonnay. This wine is whole cluster pressed and then barrel fermented in white Burgundy barrels where it is aged sur lie for up to 8 months while undergoing batonnage treatment (lees stirring). The resulting wine is plush with bright acidity and balanced structure giving it full body and weight on the palate that can accompany and cut through the leanness and pepperiness of the corned beef. The aromatics of the wine yield tremendous aromas of tropical fruit (passion fruit, guava, starfruit) alongside irresistible stone fruit aromas (apricot, nectarine, & peach). The finish lend as a beautiful palate cleanser to wash away the heavy flavors and weight of the corned beef and cabbage leaving the drinker longing for another sip.

Dish: Dublin Coddle
Wine: 2014 Signature Series Syrah
​Our estate Syrah is reminiscent of an old world Rhone Valley Syrah unlike the popular Australian Shiraz. Its aromatic bouquet scream finesse comingled with stout structure. The nose opens with hints of eucalyptus, mint, white flowers, and herbaceous overtones that extends into a bounty of lush blue, black, and elderberries finishing with hints of toasted oak, leather, and smoked meatiness. The palate is velvety with firm but giving tannins that add depth, complexity, and structure finishing with subtle minerality and bright intertwined acid play. This wine is excellent in accompanying rich pork dishes as the rich tannins and velvety texture aid in elevating the flavor of the dish while simultaneously cleansing the palate and uplifting the appetite.

Dish: Chocolate Stout Cupcakes with Bailey’s Frosting
Wine: 2014 Quill
​The 2014 Quill is one of our premier Bordeaux style blends more reminiscent of old world wine making style and technique versus new world style. Personally I feel this wine is perfect on its own as a sipping wine in front of a fire with a fine cigar, but when it comes to chocolate and sweets, this wine is an excellent accoutrement. The exudes a medium plus body with rounded tannins and a layered palate of red apple skin, cherry, raspberry, baking spices and bittersweet chocolate. The nose opens with hints of cinnamon, black cherry, black and bramble berry, mission fig and cassis. The bold finesse of this wine is perfect on its own accord or the perfect accompaniment to uplift a dessert rich in chocolate.

Win with Wine this Superbowl Sunday!

Ladies and Gentlemen, put down the Coors/Bud/Miller Lite. Your sacred day of watching the greatest sporting event of the year should involve you treating yourself to something a little more tasteful. And by tasteful I mean food-worthy wine. You know that monster spread of dips, wings and pizza you have planned to devour all day? Pair it up!

But with what wines you say? Here’s a start…

WINGS
With either spicy buffalo or barbecue you’re gonna wanna snag a bottle of our Flying Press White. Its slight off-dryness will go along quite peacefully with the sweet tinge of bbq sauce (other bbq sauce foods work too here!). Also that ever so bit of sweetness to the wine will go most excellently with some of that heat off of the spicy buffalo sauce. After all, who doesn’t like a little sweetness with spice? Remember FPW is a blend of Riesling and Pinot Grigio…two acidic grape varietals whose acids love to freshen up some good poultry.

PIZZA
You’ve probably heard our staff call the Flying Press Red a “good pizza wine.” And it is, because it’s a great everyday red. But don’t look past our 2014 Cabernet Sauvignon. Bright red fruits on the palate that showcase big acids will pair nicely with fairly acidic tomato sauces. Firm tannins will also balance out all the fatty goodness you’ll be dealing with from that cheese, and (if you’re like me) that meat-lover’s meat.

DIPS
For creamier dips, I’d go with our 2015 Barrel Chardonnay all-the-way. Those soft vanilla nuances will complement anything rich, but the fresh mid-palate lemon and pineapple will give an added dimension of fruit to your chip-into-dip experience. Think about dill dip. I mean its just dill and fat and chip salt. Tell me that added zest of lemony nourishment wouldn’t raise the bar!

For salsa style dips, rock out with the Tempranillo. Its red pepper spice will go right along with some other peppery flavors you might encounter while its soft, approachable tannins won’t rough up the saltiness you pick up from your classic potato chip. Tempranillo is the great grape behind a Rioja in Spain and finds itself right at home with traditional Latin fare foods.

So whatever you’re eating while you watch the game (or just the commercials, we won’t judge), we hope you pair it with your favorite Hawk Haven wine! Let us know what other pairings you come up with. Cheers!

Try this Turkey Lasagna with our Northern Harrier Red

Winter is the time for comfort food and a hearty lasagna really hits the spot. This recipe for Turkey Lasagna is perfect paired with our 2011 Northern Harrier Red, and feel free to pour yourself an extra glass. This dish is not only delicious, but with all that spinach and lean turkey meat, its actually kind of healthy, too!

Turkey Lasagna

original recipe found here

Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 (28 oz) can plum tomatoes, crushed
1 (6-oz) can tomato paste
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 (9-oz) package no-boil lasagna noodles
15 ounces low-fat ricotta or low-fat cottage cheese
3/4 cup freshly grated Parmesan cheese
1 large egg, beaten
2 pounds fresh spinach, washed, but not dried
1 pound shredded low-fat mozzarella cheese

Directions

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside.

In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside.

Place damp spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside.

Ladle 1/4 of the turkey mixture into a 9-by-13-inch baking dish; spread to cover. Add a pasta sheet, 1/3 of the mozzarella, 1/3 of the ricotta mixture, 1/3 of the spinach mixture, and another 1/4 of the turkey mixture. Repeat process two more times; top with remaining sheet of pasta. Sprinkle remaining 1/4 cup Parmesan over top. Line a piece of aluminum foil with parchment paper; spray parchment with nonstick cooking spray. Cover lasagna with prepared aluminum foil, parchment-side down, and transfer to oven. Bake until bubbly, 25 to 30 minutes.

Let stand about 5 minutes before cutting; serve.

If you make this tasty recipe, share your pictures and wine pairings with us! Post to our facebook or email us at info@Hawkhavenvineyard.com.

Be Our Valentine?

1533932_10151967819682955_973538982_n

Valentine’s Day is this Friday, February 14th, which is perfect because it means we have all weekend to celebrate. If you’re looking for something special to do with your significant other, Hawk Haven is the perfect place to spend a romantic afternoon and we have some very exciting festivities planned for this weekend.

If you’re single and Valentine’s Day is depressing for you, let us point out that studies have shown that CHOCOLATE makes everything better. It’s science! You can’t argue with science and you definitely can’t argue with chocolate. Not when there is wine involved, and I’m sure there are other studies showing that wine gives you eternal life or something, so you really can’t lose.

So here we are, offering you happiness and eternal life* and you’re still wondering what to do this weekend. Let us help you with that!

Our friendly tasting room staff are ready to serve up our award-winning wines!
Our friendly tasting room staff is ready to serve up our award-winning wines!

The tasting room is open daily, 12pm-5pm, for educational wine tastings, wine sales, cheese plates, and general hanging out. On Friday, February 14th, we will be offering our Wine & Chocolate Pairing for $12 which includes a wine tasting of eight wines, four of which are expertly paired with gourmet chocolates (we ate a lotttt of this chocolate so we’re pretty sure that makes us experts now), and a souvenir wine glass.

Then comes the Wine & Chocolate Wine Trail Weekend, February 15th & 16th. We are so excited for this weekend that we wanted to make sure you had plenty of time to enjoy it, so we extended our hours a bit to be 11am-6pm. Fall in love with our wines during the Wine & Chocolate Pairing, then stroll on over to our barrel room for a very special barrel tasting with our very special winemaker. During this barrel tasting, you will get to sample some of our newest wines and although they aren’t quite ready for bottling, they are already tasting great which is why we wanted to share them with you now. We will even be selling futures, so you can secure yourself some bottles before they are ever released to the public.

This is the best grilled cheese you ever had in your life, especially if you've never had grilled cheese.
This is the best grilled cheese you ever had in your life, especially if you’ve never had grilled cheese.

At this point you’ll be ready to sit back and relax under our heated crushpad tent with a glass of your favorite wine. Can’t decide which one you liked best? Order a red or white wine flight for a 2.5 ounce serving of four wines. By now you’re probably starting to get hungry, and as delicious as those chocolate tastings were, you need something more! We’ve got that covered too, with gourmet cheese plates and some appetizer-sized offerings from Chef Ryan Kennedy of Executive Catering. We had the opportunity to try some of these dishes last weekend, and they are not to be missed. You might have to order one of everything.

This article is getting pretty long but I am not finished! I didn’t tell you about the LIVE MUSIC yet! That’s right, we will have some great local musicians here from 2pm to 5pm all weekend. Come hear the poetic lyrics of guitarist Gordon Vincent on Saturday, then come back Sunday with your dancing shoes because we’ve got Tamara deMent on the violin accompanied by Jim Maher on the guitar.

And that’s that! If you totally scrolled straight to the bottom without reading any of the above, here is the jist of it: Wine, Chocolate, Food, and Live Music at Hawk Haven Winery this weekend, February 15th & 16th. Now you have to come because you skipped over all my hard work. See you there!

*Our lawyers have advised us that we must inform you we cannot guarantee eternal life from our wines. But we still think we can at least do the happiness part.

Roasted Butternut Squash Pasta

You know autumn is here when you visit the grocery store or farmer’s  market and everywhere you look are different varieties of squash. Acorn squash, spaghetti squash, even pumpkins, and of course my personal favorite: butternut squash. Even the name sounds delicious, and it is so easy to incorporate in all your fall recipes.

Butternut squash is a pale orange veggie with a long pear shape and a sweet, nutty flavor. The easiest way to cook it is to cut it in half long ways, scoop out the seeds, coat the inside with a bit of olive oil, then roast it coated-side down in a 400 degree oven for about 30 minutes, or until tender. You can jazz it up with a little cinnamon and brown sugar, chipotle powder, or even just salt and pepper. Once its cooked, you peel away the skin and it’s ready for any number of tasty dishes.

Recently a friend shared a very delicious butternut squash recipe with me and I couldn’t wait to try it. Even better, one of our wines here at Hawk Haven has reached its peak in flavors and aromas and turned out to be a perfect complement to this dish: the 2012 Signature Series Sauvignon Blanc.

photo 3

Due to limited production, the Signature Series Collection wines are not typically included in our normal wine tasting. The oak-fermented Sauvignon Blanc, however, has evolved so much since we bottled it back in April, and the once subtle essence of kiwi and melon have unfolded into bolder, more rich flavors of caramel and green apple. This wine is really in its prime!

So stop by Hawk Haven (we’re open every day 12-5pm), grab a bottle of Sauvignon Blanc, and try it with this recipe tonight for dinner!

photo 1

Roasted Butternut Squash Pasta
Ingredients
1 medium sized butternut squash
1 tbsp olive oil
1 package fisarmoniche pasta (or your favorite variety)
3/4 cup ricotta
2 tbsp ponzu sauce

Instructions
Set oven to 400 degrees. Cut squash in half length-wise and scoop out seeds. Brush inside of each half with olive oil, then place face down on a baking sheet. Roast in oven for 30 minutes or until tender, then remove from oven and peel off skin. Roughly chop the squash into small pieces.

Cook pasta according to package directions. Drain off water and return pasta to pot. Stir in squash, ricotta, and ponzu sauce.

At this point you may be tempted to grab a fork and eat right out of the pot, but let’s be civilized, you’re drinking a Signature Series wine after all! Scoop some out onto a plate, pour yourself a glass of Sauvignon Blanc, and go sit at the table. Try not to inhale it, remember to chew, and most of all, enjoy!

photo 2

 

Got any favorite butternut squash recipes? What are your favorite foods to pair with Sauvignon Blanc? Tell us in the comments below!