Navillus-Birney Sonoma Mountain Katherine Vineyard

Pinot Noir Perfectly Paired with

Gorgonzola Wine-Glazed Rib-Eye Steak

When your winery produces a Pinot Noir that takes a Gold Medal and Best of Class Award on its first outing, as the Navillus-Birney Sonoma Mountain Katherine Vineyard Pinot Noir did, it has thoroughly demonstrated its fine qualities.  But when you want to share your enjoyment of your sensational wine with friends, a pleasant way to do it is at the dinner table.  How, then do you go about choosing the ideal companion for your absolutely favorite Pinot Noir?  Jonelle Birney and Rick Sullivan owners of Navillus-Birney Winery on Sonoma Mountain, knew just the person to ask and put in a call to food specialist Jerry DiVecchio, offered her several bottles of the Sonoma Mountain, Katherine Vineyard Pinot Noir to use in her explorations of flavors and aromas, and joyfully joined her at the tasting table as she developed her recipe.  The only request that Jonelle made was that, since it was a red wine, the recipe contain meat.  This was no problem since Jerry is of the opinion that beef and lamb, simply cooked are fail-safe winners, particularly with this Pinot Noir.
“I tasted it with a broad spectrum of foods and deleted any  that made the wine fall sort of its potential. I was impressed by the Port-like depth and richness of the wine, so I tasted it with a range of blue cheeses, from Stilton on down, and found the smoother, less sharp butteriness of Gorgonzola to be an excellent partner I also included a touch of pear to bring the cheese and wine into even grander harmony.  It gently brings forth the complex fruit background in the wine.”
The current vintage of Navillus-Birney Sonoma Mountain Katherine Vineyard Pinot Noir may be purchased on-line at www.navillusbirneywinery.com or in the winery tasting room at 13647 Arnold Drive, Glen Ellen.  For more information, call (707) 933-8514

GORGONZOLA WINE-GLAZED RIB EYE STEAK
From the Kitchen of Jerry Anne diVecchio    Serves: 4

• 1/2 cup Sonoma Mountain Katherine Vineyard Pinot Noir
• 1/2 cup port
• 1/2 cup chicken broth
• 1/2 cup whipping cream
• 2-inch thick, fat-trimmed beef rib-eye steak (1.5-1.6 pounds)
• 1/2 cup packed Gorgonzola cheese
• 2 tablespoons minced fresh jalapeno chili (optional)
• 1/2 cup pear diced to 1/8-inch (optional)
• Salt and pepper to taste

In a 10 to 12-inch frying pan combine Pinot Noir, port, broth, and cream. Boil on high heat until reduced to 1/2 cup, 12 to 15 minutes. Pour sauce into a small bowl; if making ahead, cover and chill up to 1 day.

Rinse frying pan, dry, and place on medium-high heat. When hot, set steak on edge in pan and turn occasionally to brown steak rim evenly, 3 or 4 minutes total. To reduce spatter, use paper towels to wipe fat from pan as it accumulates. Lay steak, broad side down in pan, partially cover (to control spatter, also as needed, wipe out fat) and brown meat well on each side. For rare (red in center), transfer steak, in pan and uncovered, to a 400 degree Fahrenheit oven for 5 to 6 minutes; for medium-rare (pink), 8-10 minutes.

Lift steak from pan onto a platter and keep warm. Wipe fat from pan with paper towels; add the reserved wine sauce, cheese, and chilies. Stir on medium-high heat until cheese melts. Cut steak in thin slices, pour sauce over meat, and sprinkle with pears. Season to taste with salt (cautiously, cheese is salty) and pepper. Then enjoy each bite, accented by the touch of heat, and sweet with the mellowing complement of full-bodied, complexly fruit-rich Sonoma Mountain Katherine Vineyard Pinot Noir.

Related Information

• Navillus Birney Winery & Vineyards