01.18.22
With February 14 officially less than a month away, we couldn’t resist seducing your palates with one of our favorite Valentine’s Day wine pairings: chocolate and Cabernet. Which is why we teamed up with Woodhouse chocolatier John Anderson and Post & Beam Winemaker Michael Accurso for this month’s Hosted at Home happy hour.
During this monthly virtual tasting (which kicks off at 5:30 pm, Pacific, on February 11), John and Michael will be sharing how they enjoy this romantic wine pairing. To get you started, however, they’ve passed along three tried and true wine and chocolate tasting tips.
Wine and Chocolate Pairing Do’s
Of course, chocolate and Cabernet do not a meal make. If you’re planning to join our February Hosted at Home Happy Hour and are looking for a more substantial Cabernet pairing, our own Senior Events Manager Barbra Christo created this slow-roasted pork shoulder recipe, below. Note: it's extra fragrant and succulent when paired with our Nickel & Nickel Kenefick Ranch Cabernet Sauvignon, Calistoga, Napa Valley.
Slow-Roasted Pork Shoulder with Radish Crème Fraiche and Parsley-Lemon Dressing
Wine Pairing: Nickel & Nickel Kenefick Cabernet Sauvignon, Calistoga, Napa Valley
Serves 2-4
Ingredients
For the Pork
3lbs well marbled pork should or butt (bone-in optional), cut into three equal pieces lengthwise
Coarse salt
15 peppercorns
2 bay leaves
3 tablespoons olive oil
One cup low-sodium chicken broth (or cold water)
For the Radish Crème Fraîche
1 container crème fraîche or sour cream
1 2-inch piece of fresh Horseradish, or 1 to 2 tablespoons prepared horseradish
Cracked black pepper, to taste
For the Lemon Dressing
Parsley
1 medium or large lemon
1 tablespoon olive oil
Coarse salt, taste
Method
For the Pork: “Salt cure” your meat by thoroughly rub pork shoulder with coarse salt, about one tablespoon per pound. Place on a wire-racked sheet pan and refrigerate for at least one hour and up to 24.
Preheat oven to 350 degrees.
In a deep roasting pan or ideally an enameled cast iron pot, add a layer of olive oil to coat the bottom of the pot, about three tablespoons. Place pork in the pot and add one cup low-sodium broth or water, it should come up to ¾ of the height of the meat. Also include peppercorns and bay leaves. Cover pan tightly with foil or lid and cook two and a half to three hours. Meat should be tender and start to fall apart when pinched with tongs. Uncover pan and increase oven temperature to 425 degrees. Roast until meat pieces are browned on top, an additional 25 to 30 minutes.
For the Radish Crème Fraîche: Combine all ingredients and refrigerate for an hour.
For the Parsley and the Lemon Dressing:
Remove large parsley leaves from stems. Note: You can save the stems for stock or another salad. They are excellent minced.
Zest your lemon, then halve and juice one-half of the lemon. In a small bowl, combine juice and zest with tablespoon olive oil. Sprinkle with course salt.
Presentation
With a heaping tablespoon of radish crème fraiche, create a halo around the center of each plate. Rather than slicing your pork shoulder, hand pull the meat into medium-sized pieces. Place one to two pieces in the center of each plate. Spoon or drizzle with pan drippings. Top your pork with parsley, then lightly drizzle with lemon dressing. Uncork a bottle of Nickel & Nickel Kenefick Ranch Cabernet Sauvignon and savor the elegant dark berry and plum layers, the whispers of cedar and vanilla and the supple tannins of this pure expression of Napa Valley Cabernet. Salut!
We hope to see you during our February Hosted at Home event. Not yet a Hosted at Home subscriber? Discover this one-of-a-kind monthly wine subscription and learn how to join in on the fun!
12.22.21
Whether you're watching the ball drop IRL, throwing it back with a Roaring 20s-themed soiree, keeping it cozy with a quiet dinner party for friends or breaking out the board games and staying in, these four festive late harvest Dolce recipes will up the enchantment of your New Year's Eve toasts, however you decide to celebrate. Inspired by cocktails we've served at Napa Valley winery events throughout the years, these aren't your average wine cocktails! Try your hand at one, or go all out and create a full Dolce Cocktail Bar. If there's ever a time to go extra festive on the sips, it's New Year's.
LEARN MORE01.14.22
Are you ready for the chicken soup and Chardonnay pairing our winemaker can’t get enough of?
Far Niente Winemaker Nicole Marchesi recently had our mouths watering with her recommendation for homemade chicken soup and Chardonnay, specifically Far Niente’s Napa Valley Chardonnay.
Ready to whip up a batch of the chicken soup and wine pairing that had her sighing with comfort? Read on for her garden-fresh chicken and soba noodle minestrone recipe. It's a knockout with Napa Valley Chardonnay.
LEARN MORE03.01.22
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, we encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce.
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