Our newest wine release includes our Wine Club exclusive 2013 “The Circle” Cuvée Pinot Noir, 2013 Eola-Amity Cuvée Pinot Noir & 2013 Chardonnay. Every new release we ask our employees to pick their favorite pairing with these wines. Here are their suggested recipes that are sure to make your mouth water and pair perfectly with these wines. YUM!

LAUREN BARNES’
Pork Chops with Apples & Onions
PAIRS WITH OUR 2013 CHARDONNAY

Ingredients:
2 thick cut, bone in pork chops
2 T unsalted butter
2 apples, peeled and thinly sliced
1 medium onion, thinly sliced
2 T Cognac or Brandy
¼ c unsweetened applesauce
½ c chicken stock
1 T fresh tarragon or 1 t dried
¼ c heavy cream


Preparation:
Season pork with salt and pepper.  Melt 1 T butter in heavy skillet with lid over medium-high heat.  When foam subsides, add pork and brown on all sides.  Remove from skillet; set aside.  Add remaining 1 T butter to skillet.  Cook apples and onions over medium heat until soft.  Increase heat to high; add cognac or brandy to pan to deglaze, stirring constantly.  Add applesauce, chicken stock, and tarragon; reduce heat to simmer.  Add pork and accumulated juices back to pan, cover and cook until a meat thermometer registers at least 145 degrees.  Add cream and stir through just before serving.

SHANNON GREEN’S
Steak Fajitas
PAIRS WITH OUR 2013 EOLA-AMITY CUVÉE PINOT NOIR

Ingredients:
Marinade
Juice of 1 lime
2 T extra virgin olive oil
2 cloves garlic, minced
½ t ground cumin
½ fresh jalapeno, de-seeded and minced
¼ c fresh cilantro, including stems, chopped

Steak & Veggies
1 lb skirt steak or flank steak
1 large onion, thinly sliced
2-3 bell peppers, thinly sliced

Preparation:
Combine marinade ingredients in large Ziploc bag and marinate steak for 1 hour at room temperature or longer in the fridge.  Remove steak from bag, pat dry, and sprinkle with sea salt.  Heat large skillet over high heat, add 1 T of vegetable oil to the pan and sear steak for approximately 3 minutes per side.  Remove steak from pan and tent with foil to keep warm.  Meanwhile, stir fry veggies over high heat until tender-crisp.  Thinly slice steak against the grain and serve with warm flour tortillas and your favorite fajita garnishes.

TONI HARRIS’
Cocoa & Coffee Rubbed Top Sirloin
PAIRS WITH OUR 2013 ‘The Circle’  CUVÉE PINOT NOIR

Ingredients:
2 lbs top sirloin, divided into 6 – 5oz
1 T finely ground espresso beans
1 T pure ancho or New Mexico chile powder
1 t natural cocoa powder
1 t garlic powder
½ t ground cumin
½ t turbinado or brown sugar
½ t ground fennel seed
¼ t ground allspice
4 t kosher salt
2 t Freshly ground pepper

Preparation:
Mix all dry ingredients in a small bowl.
Rub 1 ½ T of mixture all over each steak. Cover steaks and let rest for 1 hour at room temperature. Meanwhile prepare gas or
charcoal grill fire for indirect cooking over med-high heat.Grill steaks over direct heat until grill marks form (roughly 2 minutes each side). Move steaks to indirect heat and cover; cook until internal temp reaches 125 degrees for medium-rare. Transfer steaks to cutting board, tent loosely with foil and let rest for
10 minutes. Serve!