SONOMA COAST
This Pinot Noir enchants with an aromatic bouquet of blackberry, mocha and cherry, interwoven with notes of chocolate-covered orange peels, cola, black licorice and a hint of forest floor. On the palate, rich flavors of clove and black cherry are complemented by a juicy core, revealing a robust structure. The wine concludes with a velvety finish, leaving lingering impressions of mocha and ripe fruit. It offers a complex and luxurious experience, showcasing the depth and elegance of its terroir. This wine is ready to enjoy now or can be cellared for an additional 2-4 years.
BY CHEF JOHN ASH
Cook short ribs slowly and gently for the meat to become tender and luscious. Once cooked, they can be served as is or pulled from the bone and turned into a great topper for rice, noodles or a fantastic hash. Since short ribs contain a fair amount of fat, you may braise them ahead and then refrigerate to remove the congealed fat. These go great with the Owsley Pinot Noir.
INGREDIENTS
5 tbsp olive oil
4 lbs short ribs with bones (cut in 2 inch pieces)
1-1/2 c chopped green onions with green tops
2 tbsp finely chopped fresh ginger
1 c chopped carrot
1-1/2 c red wine
4 c beef or chicken stock
1/4 c rice vinegar
2/3 c salt reduced soy sauce
1/4 c brown or palm sugar
2 tbsp chile garlic sauce
3 pieces dried tangerine peel or 3 tbsp finely grated orange zest
1 tbsp 5-spice powder
2 tsp cornstarch mixed with 2 tbsp cold water
Thinly sliced green onions for garnish
Salt and freshly ground pepper
INSTRUCTIONS
-
In a heavy bottomed Dutch oven or casserole with a lid, add 3 tablespoons of the olive oil and quickly brown the ribs seasoning lightly with salt and pepper. Remove, set ribs aside and pour off any fat. Add remaining 2 tablespoons olive oil and add onions, ginger and carrots to pan and brown lightly.
-
Add wine, stock, vinegar, soy, sugar, chili-garlic paste, tangerine peel and 5-spice and bring to a simmer. Add ribs, cover tightly and place in a preheated 350-degree oven for 2-1/2 to 3 hours or until meat is very tender and almost falling off the bone. Remove ribs, keeping a bone with each piece if desired and cover with foil to keep warm.
-
Strain the cooking liquid and degrease. Return liquid to a clean pan and boil down uncovered until reduced by a third or so, about 5 minutes. Add cornstarch mixture, if desired, to slightly thicken and simmer for another 3–4 minutes.
-
Season with salt and pepper if needed and pour over ribs. (If making a day ahead refrigerate strained broth to solidify fat for easy removal and reheat ribs in the finished sauce.) Garnish with green onions.
BY CHEF JOHN ASH
Polenta taragna, made with buckwheat, is a typical dish from Valtellina. The name comes from the word tarai, the stick used to constantly stir the polenta to keep it from sticking to the bottom of the pot. Historically the polenta cooking in poor families’ kitchens was black because it was made exclusively with buckwheat flour. The result was a very nutritious dish, but with a very strong taste. Those who could afford it added a little cornmeal to soften the impact on the palate, thus creating the recipe as we know it today. Excellent with the 2022 Owsley Pinot Noir.
INGREDIENTS
4 1/2 cups of water
4 cups low salt chicken stock
3/4 tablespoon kosher salt plus more for seasoning the mushrooms
(2 1/2 cups) polenta taragna. Or you can use 2/3 buckwheat flour + 1/3 cornmeal 10 ounces Fontina or Taleggio cheese of semi-fat cheese
8 ounces unsalted butter
Extra virgin olive oil
8 ounces exotic, cultivated mushrooms such as Hen of the Woods and/or Trumpet Freshly ground black pepper
1/4 cup chopped basil leaves
INSTRUCTIONS
-
Heat water and stock (8 1/2 cups total) to a boil in a heavy-bottomed pot. When it boils, reduce the heat to low and add salt. Slowly pour in 2 1/2 cups of polenta taragna flour, stirring vigorously with a whisk.
-
When combined, start stirring with a wooden spoon. Cook for about 50 minutes/1 hour. Note: you must stir the polenta taragna frequently, at least every 2-3 minutes. The polenta cooking this long will stick to the pot, especially to the bottom.
-
While the polenta is cooking, remove the rind from the cheese and cut it into small pieces. Cut the butter into pieces as well. 10 minutes before the end of cooking, add the cheese first and then 6 ounces of the butter.
-
Stir until the cheese and butter have melted into the polenta. Turn off the heat and let stand for 5 minutes. Meanwhile, cook the mushrooms. Melt the remaining butter and a splash of olive oil in a large sauté pan. Season to taste with salt and pepper. Spoon the polenta taragna into a large bowl or individual serving dishes, top with mushrooms and basil and serve piping hot.
