SONOMA COAST
Grapes were hand-picked early each morning into small bins, then hand-sorted and gently destemmed. The wine underwent a four-day cold soak followed by eight to twelve days of fermentation, with hand punch-downs in small, open-top fermenters. After fermentation, it was gently basket pressed and racked into barrels, where it aged for 11 months before the final blend was assembled and bottled. The wine was then aged for an additional six months in bottle before release.
BY CHEF JOHN ASH
This is a classic starter and considered the national dish of Catalonia. It was also a dish I prepared for the Grand Cru Club Member event featured on page 10. It’s done variously with anchovies and/or other tinned fish, cheeses and/or Spanish Jamon serrano (cured Spanish ham). Lovely with the fruit forward 2023 Russian River Valley Pinot Noir.
INGREDIENTS
4 slices rustic bread
2 medium very ripe tomatoes
Extra virgin olive oil (preferably Spanish) for drizzling Sea salt to taste
8 small anchovies, preferably smoked or other tinned fish Garnish: Thin slices of Jamon Serrano or prosciutto and caperberries, if desired.
INSTRUCTIONS
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Toast or grill the bread and set aside. Cut the tomatoes in half. Place a grater over a large mixing bowl. Rub the cut face of the tomatoes until all the flesh is grated. Discard the skin.
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Add 3 tablespoons of olive oil to the grated tomato and season to taste with salt.
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Spoon the tomato mixture over the slices of toast and top each slice with two of the anchovies or your other favorite tinned fish on top. Drizzle with a little more oil and serve garnished with serrano ham and caperberries.
This is one of those very simple dishes that also epitomizes the best of Italian cooking. Perfectly seared meat, some spicy greens all bathed in a fragrant flavorful oil. Just a few great ingredients treated simply but the result is unforgettable. Like most Italian recipes there are many variations. Tagliata comes from the Italian tagliare, which means “carved” or “cut”. It’s a technique in which the meat is thinly sliced after cooking which produces a lot more surface area to drizzle on seasoned oils and condiments. This recipe shouts out for an elegant, fruity Pinot Noir like the 2023 Russian River Valley.
INGREDIENTS
2/3 cup fragrant extra virgin olive oil
6 medium cloves garlic, peeled and thinly sliced
1 teaspoon finely chopped fresh rosemary
Flakey salt to taste
2 teaspoons fresh lemon juice
1 teaspoon cracked black pepper
1-1/4 pounds New York or Sirloin Steak, at least 1-inch thick, excess fat removed
Flakey salt and freshly ground black pepper
Fresh lemon juice to taste
3 cups lightly packed tender young arugula
1 ounce or so shaved aged parmesan, pecorino or similar hard grating cheese
Lemon wedges
INSTRUCTIONS
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Add 1/2 cup olive oil along with the garlic to a small saucepan and over moderate heat, cook the garlic until it just begins to brown, 3 minutes or so. Remove garlic, leaving oil in pan. Be careful not to burn the garlic or it will be bitter. Off heat stir rosemary, salt, lemon juice and half the cracked pepper into the oil. Set this dressing aside and keep warm.
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Rub the steak liberally with the remaining olive oil and season liberally with salt and remaining pepper. Place a heavy bottomed pan over high heat and sear steaks for 30 seconds or so. Turn steaks over and sear for another 30 seconds. Repeat this turning steak for 2 to 3 minutes.
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Remove from pan and allow to rest on a wire rack over a plate to catch the juices for 5 minutes. Stir in any juices from the meat into the reserved dressing. Slice the steaks thickly and place on a serving dish. Spoon half the dressing over.
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Mix the arugula leaves with the remaining dressing and place on top of the steak. Finish with Parmesan shavings and salt to taste. Serve immediately with lemon wedges to garnish.
