2008-10-02
Kendall-Jackson Highland Estates
Trace Ridge Cabernet Sauvignon
Perfectly Paired with ‘Pinchos’
When you first meet the word “pinchos” you might be excused for thinking it is pidgin Spanish for “pinch” a word favored by chefs around the world to describe the size of a small addition of an ingredient to a recipe. That, of course, is not it at all, though “pinchos” does have a food connection. It is the name of a simple tapas dish from the North of Spain. The word means “stuck on a thorn.”
Kendall-Jackson Chef Justin Wangler selects as “thorns” for his unique pinchos a set of slender four-inch bamboo skewers onto which he slides a flavorful quartet of delicious tidbits in a combination of sweet (Cabernet poached Mission figs), salty (Pitted Kalamata Olives), pepper (cubes of dry black pepper salami) and fat (Vella Dry Jack Cheese cut into cubes)
“I chose this combination because I was hoping to create a pincho to harmonize with the complex flavor of the 2004 Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon,” he says. “Our Highland Estates wines showcase the terroir and its influence on the grapes harvested from the individual vineyards on the mountains, ridges, hillsides and benchlands in our cool, coastal California vineyards.”
Nancy Woods, tasting room manager at the Kendall-Jackson Wine Center on Fulton Road offers some bits of trivia to share with your companions as the wine is poured and the tasty cubes bring out the deep, rich, full-bodied eloquence of the Cabernet: The word “trace,” historically, refers to the settlers’ path linking Sonoma County to Lake County, and each of the Highland Estates Wines carries on is label an artist’s rendering of the vineyard from which the fruit was sourced.
Winemaker Randy Ullom adds a third trivia point – a truth that he has observed as he walks the volcanic soils of the land: “If the vineyard has a good view, then the wine is going to be great.” So far, all the Highland Estates properties have lived up to his assessment.
The Kendall-Jackson Wine Center is located at 5007 Fulton Road, Santa Rosa and is open seven days, 10 a.m. to 5 p.m.
Call (707) 571-8100 or visit KJ.com for more information.A “Pincho” of Cabernet Poached Olives and Figs
Recipe by Chef Justin Wangler
Makes about 12 pinchos
• 2 ounces dry black pepper salami,
cut into 1/2 inch cubes
• 2 ounces Vella dry jack cheese,
cut into 1/2 inch cubes
• 2 ounces dried black mission figs,
cut into quarters lengthwise
• 2 ounces kalamata olives,
pitted and cut in half lengthwise
• 1 cup 2004 Highland Estates
Trace Ridge Cabernet Sauvignon
• 12 each 4-inch bamboo skewers
In a small sauce pan combine the wine, olives and figs. Bring to a simmer and cook for 10 minutes.
Remove from heat, strain off wine and let cool.
To assemble the pinchos, place one piece each of fig, salami, olive and cheese onto each skewer.
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