Misunderstood in the past as only being a “sweet,” winemakers in Napa, and around the globe, are changing the way people enjoy Riesling.  Charles Hendricks, winemaker of hope & grace Wines in Yountville, loves the versatility of Riesling.  He meticulously watches over the grapes, checking the sugar levels every week to ensure the hope & grace Dry Riesling stays bone dry.  It is his passion and commitment to winemaking that sets the Riesling into a class all its own.  With bright citrus, tart apples and just a touch of honeycomb, hope & grace Dry Riesling compliments most any dish… or just to sip on your front porch, and enjoy the warm weather before Autumn rolls in!

 SIZZLE, SIZZLE (on the grill…)

On these warm days in Napa, we spend almost every evening in our backyards.  As grills have become a staple in most every home, it is easier than ever to come up with an excuse to fire up!  Of course, there are countless ways to enjoy the entrée portion of your meal from the grill, but what about an easy, stress free appetizer?  Grilled Peaches are a fantastic way to tap into the fresh fruit at the Farmers Market, or from your own backyard.  They require little preparation and cook in a flash, which allows you time to be the perfect host.  You may also glam them up with a simple garnish, such as lavender or mint.

 PEACHES & RIESLING RECIPE

INGREDIENTS:

• 3 firm, ripe peaches
• 1-2 c  fresh ricotta cheese
• Sourdough bread
• Extra virgin olive oil

INSTRUCTIONS:

1. Pull a perfectly chilled bottle of hope & grace Dry Riesling from the fridge and pour yourself a nice glass.
2. Brush some slices of sourdough bread (or the baguette from last night) with olive oil and place on the grill for just a couple of minutes.
3. Cut the peaches in half and remove the pit.  Brush the flesh side with some olive oil and grill, just until they are tender.
4. Spread fresh ricotta cheese on the toasted bread and top with a grilled peach half.
5. Sit back, relax and enjoy a blissful evening with hope & grace Dry Riesling.

ARE YOU READY FOR YOUR SOLSTICE PARTY?

We are approaching the Summer Solstice, this coming Sunday, June 21.  At hope & grace Wines, we can’t think of a better way of celebrating the day that gets the longest amount of sunlight with a little elegant outdoor dining.  Regardless of how much space you have in your backyard, there many ways to enjoy some al fresco dining.

• Natural candlelight always glams up your parties, so grab a variety of sizes and colors.
• Place strategically around the space, so as to eliminate any unnecessary big lights.  LED light strands are readily available at many stores (ex: Pier One Imports) and come in great shapes and figures (and don’t require electricity)!  Dress up a tree, an umbrella or piece of patio furniture to add some fun, whimsy to the experience.
• If you are lucky enough to have a flower garden, raid it for the most colorful, beautiful stems, and don’t worry about matching vases.  You can always make a trip to the local Farmer’s Market (www.localharvest.org for a listing in your town) where not only a stunning bouquet is most likely to be found, but you can always discover some local flavors to enhance your party.
• Choose your favorite playlist to keep everyone energetic and upbeat.  Use a current poppy blend or stick with a classic Frank and Dean.  If you don’t have speakers, place your smartphone into an empty, dry wine glass.  You’ll be amazed at the sound!

OK, HERE’S THE PLAN….

Pop a few bottles of 2013 hope & grace Pinot Gris into the fridge a few hours before your party.  You’ll enjoy aromas of apple, honey and fresh melon, with hints of lime zest and pepper.  It’s a great balance of citrus, apple and minerality.  Enjoy glasses of this crisp Pinot Gris with a simple Scallop, Mango & Avocado Salad (recipe below).

And, when the sun finally does set, enjoy the rest of your evening under the stars!

Scallop, Mango and Avocado Salad

Serves 4

(from Williams Sonoma Cookbook)

Chile Lime Vinaigrette

½ jalapeno chile, seeded and minced

Juice of 2 limes

¼ c olive oil

Coarse salt and freshly ground pepper

1 mango

1 avocado, pitted, peeled and cut into ½” cubes

Juice of ½ lime

2 T unsalted butter, melted

12 sea scallops

Coarse salt and freshly ground pepper

6 c mixed salad greens

2 green onions, including tender green tops, sliced on the diagonal

1. To make the vinaigrette, in a small bowl, combine the jalapeno and lime juice.  Whisk in the olive oil.  Season with ½ t salt and pepper to taste.  Set aside until serving.  The vinaigrette can be made up to 2 hours in advance.
2. Stand mango on one of it’s narrow sides on a cutting board.  Using a sharp knife, cut slightly off center, slicing all of the flesh from one side of the pit in a single piece.  Repeat with the other side.  Hold 1 section, flesh side up, in your hand.  With the tip of the knife, score the flesh lengthwise, then crosswise, forming  ½ inch cubes and taking care not to cut the peel.  Press against the center of the peel to force the cubes upward, then run the knife against the base of the cubes to free them, allowing them to drop in a nonreactive bowl.  Repeat with the remaining section.  Add the avocado and lime juice to the mango cubes and toss together.  Set aside.
3. Preheat the broiler (grill).  Line a rimmed baking sheet with aluminum foil.  Put the melted butter in a shallow bowl.  Add the scallops and turn to coat lightly.  Arrange the scallops on the baking sheet, spacing them evenly.  Season with salt and pepper.  Slip the scallops under the broiler about 6” from the heat source and broil until golden on top, about 1 ½ minutes.  Turn the scallops over and broil until the tops are golden and centers are nearly translucent.  Remove from the broiler.
4. In a bowl, toss the salad greens with ½ of the vinaigrette and divide among chilled individual plates.  Divide the mango and avocado cubes evenly among the plates.  Place 3 scallops on each salad.  Add any juices from the scallops to the remaining vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops.  Garnish the salad plates with green onions and serve at once.

Pair with our 2009 hope & grace Malbec

Recipe created by Chef Sean O’Toole of Hopper Creek Kitchen the signature restaurant of Hotel Yountville

Ingredients:

Preparation: (Serves 4)

Finished gravlax: Cured and ready to slice.

“What!?! What do you mean you are out of smoked salmon?! It’s part of my gluttonous holiday tradition!” (that’s me on the phone with the Dean and Deluca guy, the day before Christmas, sorry…)

Ten deep breaths later… No problem, I can make gravlax. Not quite the same, perhaps, but my loved ones will still enjoy… A classic Nordic dish, gravlax translates to mean “buried salmon” because traditionally it was buried on the beach to allow the natural salt and fermentation process to take over. I prefer to use the modern recipe with salt, sugar and dill to prepare my own version.

Variations on this recipe are endless, and you may have to tweak this recipe to satisfy your own palette. Mine usually heads towards wine most nights. Go figure.

• Salmon Gravlax Recipe •

1 whole salmon fillet (2 to 3 lbs. of sushi quality salmon with skin, double check for pin bones)

1 cups salt (kosher)

1 cup sugar

citron vodka (one shot for you and one shot for the salmon… Happy Holidays!)

1 tbsp. pepper, coarse

fresh dill (mince a healthy handful and don’t bother picking it…)

2 lemons (zest)

1. After the pin bones are removed, place the salmon fillet on a large sheet of plastic wrap.

2. Assemble your salt and sugar mixture and place it off to the side.

3. Allow your salmon to enjoy the shot of vodka then sprinkle the pepper, lemon zest and then dill on the flesh side.

4. Coat the salmon with the sugar/salt mixture and wrap tightly then place it in a Pyrex dish or sheet pan and leave on counter for a few hours (4) so the salt and sugar can react with the fish and begin the curing process. If not, just place it in the fridge for 12-24 hours depending on the thickness of the fillet.

5. Remove salmon, unwrap and scrap away curing liquid. (Try it first before throwing anything away… depending on the thickness of the fillet you can achieve a firmer texture and faster cure with a smaller fillet or a little longer time in the fridge.)

6. Pat dry and slice very thin on a bias with a sharp knife.

Variation #1- Salt and Sugar- The salt/sugar ratio can vary from 1/1, 2/1 or 1/2. It depends on what you are looking for… equal amounts salt and sugar may speed up the process, more sugar at room temp for longer will ensure a beautiful texture and in the fridge for 2 days works or use more salt and make less of the curing component, i.e. 4 tbsp. total per lb.… endless variations on this. I like 1/1 because I use citrus and spirit…

Variation #2- Time- The longer the gravlax is in the fridge the stronger and more robust the flavors. I prefer mine delicate and served with crème fraiche, capers and a little lemon squeeze on a crispy croute. If I can’t finish it the night before… soft scrambled eggs with crème fraiche and fin herbs to finish…

Variation #3- Spices- Be inspired, go Moroccan with coriander, fennel, cardamom, caraway and cumin with a preserved Meyer lemon compote… Curry inspired by adding spicy curry and cumin to the salt and sugar… my mother brought back some interesting spices from her recent trip to Managua in Nicaragua. Something with Vanilla powder perhaps? Also, why hasn’t anyone done a gravlax line of product like those delicious kettle chips I am so addicted to?

We thoroughly enjoyed the results here in the tasting room with our Pinot Noir and Sauvignon Blanc…

Marissa, Matt and Charles Hendricks, “the winemaker” aka Magic, enjoying the gravlax.

Red meat calls for red wine!

It feels like just a month ago it was “where to get the best burrata” and “who wants more tomatoes”, “what do you put on your beer can chicken”… Now, we are hearing of one’s detailed expert techniques for smoking sea salts and the benefit of blending the hickory and applewood chips for the best results, some are mastering the art of brioche popovers, others have baked the first apple tart of the season…

We have also switched to the topic of beef. Beouf bourguinon, steak au poivre, grilled ribeye with roasted root vegetables; bacon wrapped whole tenderloins and more…

With all of these mouthwatering, stomach grumbling conversations occurring we are also transitioning vintages on our two Cabernet Sauvignons.Our 2007 hope & grace St. Helena Cabernet off the Lewelling Vineyard was the shining star. The fresh black cherry, tobacco, anise notes danced with a lively mineral note and surprising acidity on the palette as it finished with hints of cola and tea leaf. It was a fabulous vintage for all of Napa Valley and our winemaker’s talents were showcased. The hope & grace 2008 St. Helena Cabernet from the same vineyard is much more robust and structured and has so much to offer that we are enjoying the evolution of this young and powerful wine day by day…

The hope & grace 2007 Stag’s Leap Cabernet is quintessential Napa. I remember the first bottle of Stag’s Leap wine I ever had (potentially one of Charles’ clients) a very long time ago. I remember the depth, the dark fruit berries, the cocoa, the dustiness and intensity, the weight on my palette and yet the elegance… I remember swallowing that sip and then changing my career. I still feel that way about the Stags Leap District and its wines… The hope & grace 2007 Regusci Ranch Stags Leap District Cabernet Sauvignon always took me right back to that moment in my life. The 2008 Regusci Ranch Stags Leap District Cabernet is another amazing vintage. It is a burst of dark fruits, berries, cassis, violets and rich coffee and no matter what time of day a Bouchon coffee run seems to follow…

And this brings us back to beef… Beef Wellington, a perfectly executed chateaubriand (fried in butter with a Béarnaise sauce), bacon wrapped filet, the rib eye cap pan-seared with oil and finished with its own little spoon bath of butter, garlic and thyme….with all of this, the Steak au Poivre seems to be the favorite right now. The recipe is inspired from an old Gourmet cookbook that we have at the shop….

• Steak au Poivre •

(Serves Four)

Preparation Time: 30 Minutes – Total Time 1 ½ hours.

1.5 tablespoons black peppercorns (3 was too much for us but you could go bold or play with 3 tablespoons green peppercorns)

4 (¾ – inch thick) boneless top loin steaks (about 8 ounces each)

Salt to season the steaks

1 tablespoon vegetable oil

3 tablespoons unsalted butter

1 medium to large shallot finely chopped

¼ Cup Cognac

2/3 Cup of heavy cream

Salt to season

Garnish

Flat leaf Parsley, chopped

Fresh Watercress

Coarsely crush peppercorns in a sealed plastic bag or between two sheets of wax paper with the bottom of a heavy skillet.

Pat steaks dry. Press pepper onto both sides of steaks and the let stand at room temperature, loosely covered with wax paper, for one hour.

Preheat oven to 200*F.

Season steak with salt. Heat oil and 1 tablespoon butter in a 10-11 inch heavy skillet over moderately high heat until the foam subsides. Add steaks in two batches and cook, turning once, until meat is just springy to the touch, 4 to 5 minutes per batch for medium rare. With a slotted spatula, transfer steaks to a baking sheet with sides and keep warm in the oven.

Pour off the fat in the skillet (We started with a new pan because of the bits in the bottom and the color was brighter with the end product, see pic) then add shallots and remaining 2 tablespoons of butter and cook over moderate heat, stirring, until shallots are softened, 1 to 2 minutes. Add cognac, bring to boil, and boil until reduced to glaze, about 2 minutes. Add cream and any meat juices accumulated on the baking sheet, bring to a boil, and boil, stirring occasionally, until sauce is slightly thickened and reduced to about ¾ cup, about 3 minutes. Season with salt.

Serve steaks with sauce, garnish with watercress, if desired.

I love classic whipped potatoes with a steak like this and embrace just a few variations. I infuse the cream (or milk if you are watching your waistline) with thyme and garlic. Sometimes a little rosemary will add the right element if it is cold outside. Another easy preparation of potatoes with this classic beef dish is to slice some peeled potatoes very thin on a mandolin and toss them with fresh olive oil and whatever fresh herbs may be lurking around your garden. Preheat your oven to 425 with the sheet pan in the oven for a few minutes to get it nice and hot. Pull out the hot sheet pan and drop the sliced, seasoned and herb potatoes on there and let them cook until crispy and brown.

For a quick salad, take advantage of the peppery bite of arugula with shaved fennel and Dijon-honey vinaigrette. I start with a bowl I will be using for the salad with 1tbsp Dijon Mustard in the bottom. Add 1tbsp wild honey, any extra finely chopped shallots you may have and the juice of half a lemon. Whisk together the ingredients and start to drizzle slowly the oil in to make sure that you allow the vinaigrette to bond and thicken. (I use olive oil and sometimes a little lighter vegetable oil depending on what is closest to my left hand). Throw in your arugula, shave the fennel bulb on the top and season. Toss and enjoy….

Don’t forget your bottle of hope & grace Cabernet!