Dry Creek Vineyard

2004 The Mariner,

Perfectly Paired with Marinated Tri-tip

You probably are not asked very often what wine you should choose to go with food of the Yucatan, but if you do get such a query, you will be ready with the perfect answer, thanks to Chef Mateo Granados.
“When I was considering which of my favorite recipes would go best with the Dry Creek Vineyard 2004 The Mariner, it was obvious to me that the flavors of the Yucatan would match ideally with the soft tannins of the winery’s Bordeaux-style blend.”
In perfect agreement is winemaker Bill Knuttel who observes that what makes the tri-tip pair so beautifully with The Mariner is the combination of the hot Serrano chilies, sweet undertones from the brown sugar and the lush spice of fresh ginger. This sweet/hot combination picks up the juicy black cherry fruit in The Mariner, bringing forward additional layers of flavor in the wine.”
Chef Granados warns those trying his marinated tri-tip recipe that it is not a dinner-in-30 minutes dish, but might be called a flavor-packed overnight sensation as the meat tenderizes and picks up the fine aromas and palate-teasing flavors of soy, fresh-squeezed lime, garlic and the dazzling combination of fresh ginger and thin-sliced chilies as it rests in the marinade.
The Mariner is the just released, new proprietary wine from Dry Creek Vineyard moving into the marketplace just as the winery celebrates the 35th anniversary of its founding. Grapes for the 2004 vintage of The Mariner were harvested 100% from outstanding vineyards in the Dry Creek Valley and the traditional blend of five noble Bordeaux varietals is 46% Cabernet Sauvignon, 40% Merlot, 6% Malbec, 5% Cabernet Franc and 3% Petit Verdot. It is a well-balanced wine showing exquisite finesse with a predicted aging potential of eight to 12 years.
For more information, visit the website at www.drycreekvineyard.com or call call (707) 433-1000.

SOY SAUCE GINGER
MARINATED TRI-TIP

To serve 6 People:

• 5 lbs of tri-tip
• 3 cups of soy sauce
• 1 cup of fresh lime juice
• 10 cloves of garlic (sliced very thin)
• 1/2 cup of diced fresh ginger
• 6 serrano chiles, sliced very thin
• 1/2 cup of brown sugar
• 1/2 bunch of chopped cilantro
• 5 Tblsp of toasted sesame oil

Mix all these ingredients in a bowl until the sugar is diluted, let them rest for 10 min.

Place your tri-tip in it and leave it for 24 hours until the tri-tip is totally cured.
Preheat your oven at 450 degrees and roast your tri-tip for 1/2 hour, take it out and serve.


Serve with Dry Creek Vineyard 2004 The Mariner

Related Information

• Dry Creek Vineyard