June 15, 2014 Bottling Menu

Our chef went - figuratively - to Spain for recipes to match the bottling of our 2013 Rosé and Lemberger. The picnic lunch in the vineyard featured Spanish Style Grilled Chicken, a Catalan version of the classic French Ratatouille, and Ensaladilla Verde - Green Potato Salad. The crisp dry Rosé was a perfect match, and the fruity young Lemberger a very close second.

Spanish Style Grilled Chicken

12 boneless skinless chicken thighs
1/4 C. extra virgin olive oil
1/4 C. Perennial Vintners Verjus
1 medium yellow onion, chopped
4 cloves garlic, pressed
2 T. Spanish paprika
1 T. Ancho chili powder
1.5 t. bay leaf powder
2 t. salt
1 t. fresh ground black pepper

Run the marinade ingredients in a blender for 30 seconds, scraping and pulsing a couple of times. You should have a medium paste, not liquid.

Marinate chicken at least 4 hours and preferably overnight. Keep covered in refrigerator and turn several times.

Remove chicken from marinade and left come to room temperature - 15 minutes. Preheat an outdoor grill to medium heat.

Grill chicken 5-8 minutes per side or until slightly charred and cooked through to 165F.

Serves 6-8

Xamfaina - Catalan Ratatouille

2 large eggplant
4 yellow crookneck squash, cut into 1" pieces
2 roasted red bell pepper, chopped (fresh or jarred & drained)
1 large onion, chopped
4 cloves garlic, chopped
1/4 C. toasted pine nuts
1/4 C. extra virgin olive oil
3 T. balsamic vinegar
2 T. chopped fresh oregano
1/2 t. fresh ground black pepper

Chop eggplant into 1" cubes. Toss with 1 T. salt in a large non-reactive bowl, then put in colander in bowl to drain. Pat dry after 30 minutes.

Add the olive oil to a large pot over medium high heat. Add the eggplant and saute until a bit browned. Add the onions and saute another 2 minutes. Then the squash and garlic, cook 2 minutes. Add the rest of the ingredients, bring to a simmer and cover. Cook 15-20 minutes or until tender but not mushy. Add 1/4 C. water if needed to prevent scorching. Adjust seasonings

Serves 8-10

Ensaladilla Verde - Green Potato Salad

3 lb. red potatoes, cut into 1" chunks
1/2 C. mayonnaise (not Miracle Whip etc)
1/4 C. Perennial Vintners Verjus
3/4 C. chopped fresh Italian parsley
1/4 C. chopped fresh chives
2 cloves garlic, minced
1 T. anchovy paste
1 t. dry yellow mustard
1 t. salt
1/2 t. fresh ground black pepper

Put all ingredients except potatoes in a food processor and blend together into a green paste, scraping and pulsing a couple of times.

Put potatoes in a large pot covered with cold well salted water. Heat over high until simmering, then reduce heat to maintain a simmer for 5 minutes or until almost tender. Potatoes should be slightly firm. Drain potatoes then rinse and drain several times with cold water until just warm.

Gently fold potatoes and dressing together, then refrigerate until cold.

Serves 10-12

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