Olson Ogden Wines

crimini mushroom tart paired with olson ogden 2006 unti vineyard syrah

The last thing anyone is probably thinking about the day after Thanksgiving is food but I could not resist sharing this wonderful new recipe.  Richard Haake has created a crimini mushroom tart paired with the Olson Ogden 2006 Unti Vineyard Syrah (see photo below).  -- by John

1 cup all purpose flour
1 teaspoon salt
4 ounces or 1 stick butter, unsalted, diced and kept cold
¼ cup water, very cold

1 tablespoon olive oil
1 cups crimini mushrooms, thinly sliced
1 tablespoons minced shallots
salt and black pepper
1 tablespoon olive oil
1 tablespoon slivered garlic
1 bunch of swiss chard, cleaned and chopped
 ½ cup crumbled fresh goat cheese, we recommend Redwood Hills from Sonoma County

1 egg, beaten
1 teaspoon coarse salt

To make the dough, place the flour and salt in a mixer with the paddle attachment.  Turn the mixer on low and slowly add the diced butter until it’s a sand consistency. Add the water and mix just until the dough comes together.  Remove the dough onto a lightly flour surface and work the dough into a ball, be sure not to over mix. Flatten the dough into a disk, wrap in plastic and chill for an hour.

In a large sauté pan over add a tablespoons of olive oil . when the oil is hot add the  mushrooms  and cook until they start to brown.  Add the shallots and season with salt and pepper to taste. Cook for a minute longer and remove the mushrooms to a plate lined with a paper towel. In the same pan add another tablespoon of olive oil. Add the garlic and when its starts to brown add the swiss chard.  Cook until it completely wilts and the pan is dry of any excess water. Season with salt and remove to a plate lined with a paper towel.

Preheat oven to 425ºF. To assemble the galette, roll out the dough on a well-floured work surface into a round disk about a 1/8 inch thick. Place on a parchment lined sheet pan and chill for twenty minutes. Remove from the refrigerator and spread a layer of mushrooms and swiss chard in the center of the pastry. Crumble the goat cheese over the top. Fold the edges of the dough over to partially cover the filling. Brush the outside of the pastry with the beaten egg and top with salt.  Place in the middle of the preheated oven and bake for 30-35 minutes until pastry is golden brown. Remove from the oven and transfer to resting rack to cool. Cut into wedges and serve.

olson ogden 2006 stagecoach vineyard syrah awarded 93 points by wine spectator

In the same issue of the Wine Spectator Insider (see previous post) our 2006 Stagecoah Vineyard Syrah was awarded 93 points.  Jim Laube also reviewed this wine and wrote the following…”Lots of pepper, spice and mineral notes join ripe berry, plum and cassis in this tight, full-bodied, sleek and concentrated offering.”  You can buy/taste this wine at McPhee's Grill in Templeton, CA.  You can also buy direct from the winery if you join our mailing list. -- by John

olson ogden 2006 sonoma napa syrah awarded 92 points by wine spectator

We recently found out through the Wine Spectator Insider (a weekly email blast from Wine Spectator previewing upcoming wine ratings on their website and in their magazine) that our 2006 Sonoma Napa Syrah was awarded 92 points.  Jim Laube reviewed the wine and wrote the following…”Full bodied yet tight yet tight and sleek, with zesty wild berry, blackberry and raspberry fruit that's fresh and juicy, ending with a long, persistent finish.”  You can buy/taste this wine at Luna Park (San Francisco and Los Angeles locations), Plumpjack Noe Valley, and Swirl on Castro now.  You can also buy direct from the winery if you join our mailing list.  --by John

recipe to enjoy with a 2006 Olson Ogden RRV Pinot Noir

Richard Haake, a well-known winery chef who spent the last three years as the Executive Chef of the Robert Mondavi Winery and previously spent 5 years as the Executive Chef of Cakebread Cellars has begun to develop food recipes specifically paired with our wines.  The first one he came up with is a Slow Roasted Salmon with Braised Swiss Chard, Apple Smoked Bacon and Roasted Beets.  We hope you try this recipe at home and enjoy it as there will be more recipes to come. -- by John

 

5 red beets, large

2 garlic cloves

1 fresh thyme sprig

1 tablespoon olive oil

salt and black pepper

                       

4 ounces apple wood smoked bacon, diced

½ cup red onion, julienne

2 cup Swiss chard, large julienne

1 tablespoons  red wine vinegar

salt and pepper

 

2 tablespoons olive oil

salt and pepper

4 - 6 ounce portions of King Salmon*

2 teaspoons thyme leaves, fresh picked

           

1 tablespoon extra virgin olive oil

 2 teaspoons aged balsamic vinegar

 

Preheat the oven to 375ºF.  On a large sheet of foil, place the beets, garlic, thyme, olive oil, and  season with salt and pepper. Wrap the beets in the foil, place the foil pack on a sheet tray and in the oven to bake for 40 minutes or until the beets are cooked through.  The beets are cooked when you pierce them with a pairing knife and there is no resistance. Remove the beets from the oven, open the foil and allow them to cool to room temperature.  Peel the beets using a paper towel, the skin should slide right off. Slice the beets into ¼” round and set aside.

 

In a large sauté pan over medium heat add the bacon and cook until all the fats rendered.  Add the onions and turn the heat to low.  Sweat the onions until translucent and turn the heat up to medium.  Add the chard and cook until soft, then season with red wine vinegar, salt, and pepper.  Cover and set aside until service.

 

Turn the oven to 200ºF.  Rub the fish with olive oil. Season the fish with salt, pepper, thyme, and place on a sheet tray.  Place the fish oven and cook for 25 minutes. While the fish is cooking combine the olive oil and vinegar.

 

To serve, warm the beets, sauce and chard.  On a large plate place three rounds of beets and season with salt and pepper.  Place the chard on the beets and a piece of fish on the chard. Dress the dish with the olive oil and balsamic vinegar.

 

 

upcoming winemaker dinner

We are participating in a winemaker dinner at Fountaingrove Golf Club's Lakeview Restaurant on Saturday, November 29th.  Starts at 6:45 pm and is $75 per person.  To make a reservation call 707-521-3207.  Our wines along with JC Cellars wines will be paired with creations by the Lakeview chef.  Below is the menu with wine pairings.  Should be a great event if you can make it!  -- by John

- Passed Appetizers -
Poached Anjou Pear stuffed with Gorgonzola and wrapped in Prociutto
JC Cellars
2005 The First Date Rhone Blend – ‘Rousanne / Marsanne’ – Santa Barbara County / Dry Creek

- First Course -
Grilled Salmon topped with Hazelnuts on a bed of Potato Hash and Crispy Pancetta
Drizzled with a Classic Beurre Rouge
Olson Ogden Wines
2006 Pinot Noir – Russian River Valley

  - Second Course -
Hoi Sin Marinated Chicken Spring Rolls on a Bed of Napa Cabbage with a Herb Spiced Chicken Sauce
J C Cellars
2005 Arrowood Mountain Vineyard Zinfandel – Sonoma

- Third Course -
Split Plate
Buffalo Osso Bucco Risotto with Pearl Onions, Sun Dried Tomatoes and Olives
 &
Slow Roasted Lamb Shank with Wild Mushrooms
Served with a Fava Bean Stew and Baby Vegetables
Olson Ogden Wines
2006 Unti Vineyard Syrah – Dry Creek
2006 Stagecoach Vineyard Syrah – Napa Valley

- Dessert -
Chocolate and Orange Charlotte with a Grand Marnier Crème Anglaise
J C Cellars
2005 Ripken Vineyard Late Harvest Viognier – Lodi Appellation