August 17, 2014 Bottling Menu
The final bottling party for our 2013 wines showcased fresh local farm produce in a vegetarian menu. Since we were bottling our lighter whites, we went with French inspired dishes, paired with our 2013 Isletage.
Pasta Primavera Provencale with Saffron Cream Sauce
12 oz. box tri-color penne
1 each small red, orange & yellow bell pepper, cut into 2" long strips
1 large sweet onion, cut into 2" long strips
2 green & 2 yellow zucchini, cut into 1/2" x 1/2" x 2" sticks
3 T. extra-virgin olive oil
2 large cloves garlic, minced
1/2 C. Perennial Vintners Isletage
Very generous pinch of saffron
1 C. heavy cream
Salt & pepper to taste
1 pint multi-colored cherry/grape tomatoes, cut in half
1/4 C. fresh basil leaves, cut chiffonade
Saute pepper and onion strips in 2 T. oil over medium high heat in a very large pan for 1 minute. Add zucchini, season with a bit of salt and pepper, and saute another 3-4 minutes or until just al dente. Set aside and cool until warm.
Saute garlic in remaining 1 T. oil in a saucepan over medium heat 30 seconds without browning. Add wine and saffron. Bring to a boil and reduce by half. Add cream and bring back to a simmer. Adjust seasonings, remove from heat, stick blend until smooth, and set aside to cool until warm.
Bring a large pot of well salted water to a boil. Cook penne until just al dente. Drain and cool until warm.
Fold together pasta, sauteed vegetables, sauce, tomatoes and basil in a large bowl while everything is still warm. Refrigerate, folding a couple more times to distribute sauce. Let come to room temperature before serving.
French Lentil Salad
1.5 C. French green lentils
1 bay leaf
1 t. dry thyme
1 t. salt
1/4 t. fresh ground pepper
2 quarts vegetable stock
3 rainbow carrots, peeled and finely diced
1 small turnip, peeled and finely diced
1 small red onion, peeled and finely diced
1 rib celery, finely diced
1/4 C. Perennial Vintners Verjus
1/4 C. extra-virgin olive oil
1 T. Dijon mustard
1 large shallot, peeled & minced fine
2 T. minced fennel fronds
Salt & pepper to taste
1/2 C. finely chopped Italian parsley
1 C. hazelnuts, toasted and coarsely chopped
1 C. crumbled Chevre (fresh goat cheese)
Rinse lentils and drain.
Bring lentils, bay, thyme, salt, pepper and stock to a boil in a saucepan. Add water if needed to cover lentils by 3-4". Reduce to a simmer and cook 15 minutes. Add carrots, turnip, onion and celery and cook another 5 minutes until lentils are just tender being careful not to overcook. Drain and gently spread on a large plate to cool completely.
Whisk together Verjus, olive oil, mustard, shallot, and fennel. Adjust seasonings - note that the lentils are salted and the goat cheese is salty.
Fold together lentils/vegetables, dressing, parsley, hazelnuts and goat cheese.
Refrigerate, then let come to room temperature before serving.
12-15 pickling cucumbers
2 T. butter
1/2 t. salt
Couple grinds of white pepper
2 T. Perennial Vintners Verjus
2 T. fresh mint, cut chiffonade
Cut ends off cucumbers, then peel. Cut into quarters lengthwise, use a spoon to scrape out seeds and soft flesh, then cut the quarters in half lengthwise then across.
Melt butter over medium heat in a large pan. Add cucumbers, salt, pepper, and saute 5 minutes.
Raise heat to high, add Verjus, and cook another 2 minutes.
Remove from heat, add mint, and toss together. Serve warm.
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