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Strip Steaks with Cowboy Barbecue Rub
Quivira Estate Vineyards & Winery Celebrates Two American Classics with
Three New Zinfandel Releases and Creative Barbecue Recipes As the mercury rises and coals get fired up on barbecue grills around the
country, Quivira Estate Vineyards & Winery, renowned for its estate
Dry Creek Valley Zinfandels, has once again teamed with Weber’s Jamie
Purviance, best-selling author of “Weber’s Art of the Grill” and
“Weber’s Big Book of Grilling,” to develop quick and easy summer
barbecue recipes that pair ideally with Quivira Zinfandel. In
addition, Quivira has released three new food-friendly Zinfandels, just
in time for summertime entertaining.
Quivira suggests two sure-fire recipes created by Purviance: Strip
Steaks and Cowboy Barbecue Rub and Barbecued Chicken with Quivira
Zinfandel Barbecue Sauce, both paired with Quivira Zinfandel.
“Both barbecue and Zinfandel boast rich, bold, earthy and luscious
flavors, making them an ideal pairing option for summer dining,” said
Grady Wann, winemaker and general manager of Quivira Estate Vineyards
& Winery. “Americans love to barbecue, and Zinfandel is the classic
American varietal. They belong together.”
Quivira’s three new Zinfandel releases are perfect accompaniments to a
wide range of barbecue favorites. The 2003 vintage of the winery’s
flagship Dry Creek Valley Zinfandel is round and full-bodied with
bright fruit flavors of blackberry, raspberry and black pepper. This
Zin has a soft, long finish and is a delicious complement to
traditional barbecue fare.
The 2002 Anderson Valley Ranch Zinfandel is a refined, medium-bodied
wine with nicely knit flavors of black cherry, ripe raspberry and plum.
Clove, chocolate and sweet oak meld gracefully with soft tannins to
create a smooth, long finish. This classic Dry Valley Creek Zinfandel
pairs well with traditional grilled meats like hamburgers, chicken and
sausages, as well as with more exotic, gamier meats like duck, venison
and rabbit.
The juicy and rich 2002 Wine Creek Ranch Zinfandel has intriguing black
cherry and raspberry fruit with fresh pepper and a tinge of sweet
herbs. With a softly tannic finish this wine begs for a bold food
pairing – try it with rack of lamb, beef filet with truffle sauce or
gorgonzola cheese.
Unlike nearly every other food and wine varietal enjoyed by Americans
nationwide, barbecue and Zinfandel are firmly rooted in American
culture. Barbecue originates from the Taino Indians in the South
Atlantic, who used the word barbocoa for a frame of sticks that held
meat and fish over a wood-burning fire. Fifteenth-century European
explorers quickly adopted this method of cooking and the term barbocoa
evolved into barbecue. Today, barbecue restaurants in culinary
capitals around the world are proof that this genuine American creation
has universal appeal.
During the late 1800s, when barbecues were all the rage on America’s
East Coast, Zinfandel was taking center stage on the West Coast. By
1880 California wineries made more Zinfandel than any other red wine.
The style was a little rough back then, but just as barbecue began in a
rather primitive way, Zinfandel blazed its own path toward refinement.
Over the course of more than a century, experimentation in the
vineyards and wineries has led to a sophisticated style that emphasizes
the forward, rich, ripe fruit that California Zinfandel delivers in
abundance. ‘All American Classics: Barbecue and Zinfandel Cooking Classes’
Led by Weber Cookbook Author Jamie Purviance
Purviance will be teaching a master barbecuing class at Quivira for
those who want to hone their skills around the grill this summer and
learn about wine pairing. The cooking class will cover barbecuing
essentials, such as indirect heat, sauce making, and careful knife
skills in the preparation of barbecued ribs. Purviance will then pair
the mouthwatering ribs with a handcrafted estate-grown Quivira
Zinfandel.
Cost for each class is $30 ($25 for Club Q members). Class takes place
August 17 at Quivira Estate Vineyards and Winery, located at 4900 W.
Dry Creek Road in Healdsburg. Call (707) 431-8333 extension 212 for
details.
Quivira Estate Vineyards and Winery is is open daily for tastings and
retail sales. For more information, call (707) 431-8333 or go to
www.quivirawine.com.
Strip Steaks with Cowboy Barbecue Rub
Ingredients
For the rub:
2 teaspoons ground dark-roasted coffee
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1/2 teaspoon prepared chili powder
3/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
6 New York (strip) steaks
2 tablespoons extra-virgin olive oil
Directions
In a small bowl mix all the rub ingredients with your fingertips.
Coat both sides of the steaks with the rub, pressing the spices into the meat. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush the meat with oil and grill over Direct Medium heat until cooked the way you like it, 8 to 10 minutes for medium-rare, turning once or twice. If flare-ups occur, move the steaks temporarily over Indirect Medium heat. Transfer the steaks to a platter and allow to rest for 2 to 3 minutes before serving.
Wine Suggestions
Quivira Vineyards 2003 Dry Creek Valley Zinfandel
Quivira Vineyards 2002 Anderson Valley Ranch Zinfandel
Quivira Vineyards 2002 Wine Creek Ranch Zinfandel
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