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Balsamic Steak Gorgonzola Salad with Grilled Corn

Pair with 2022 Viognier

Enjoy a perfectly, grilled steak marinated with a rich, sweet, and slightly tangy balsamic flavor. With each forkful, you experience a delightful contrast between the smoky, charred notes and the sweet depth of the balsamic. Complementing the steak is a vibrant salad that bursts with freshness and color. All of the ingredients are generously drizzled with a balsamic vinaigrette that mirrors the flavors of the steak, tying the dish together. Now, sip on a glass of Viognier, and you’ll discover the magic of this pairing. The wine’s aromatic bouquet fills the air with delicate floral notes and hints of ripe stone fruits. As you take a sip, the Viognier’s apricot, peach, and honeysuckle flavors meld seamlessly with the steak’s sweet balsamic glaze, creating a delectable contrast that enhances both the wine and the dish. Together, they elevate your dining experience to a level of culinary bliss.

FOR THE MARINADE:
1 lb sirloin steak
2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce
1/4 cup extra virgin olive oil, 1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder, 1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

FOR THE SALAD:
1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed,
halved and roughly chopped into 2 inch pieces
6 cups mixed spring greens, 1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn

FOR THE GREMOLATA:
2 tablespoons basil leaves, minced, 2 tablespoons parsley, minced
1 clove garlic, minced, 1 tablespoon lemon zest

FOR THE BALSAMIC VINAIGRETTE:
3 tablespoons balsamic vinegar, 1/2 cup extra virgin olive oil
1/2 teaspoon dijon mustard
Dash of salt and fresh ground black pepper

DIRECTIONS:
In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large zip-lock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. When cool, slice corn kernels off the cob. Grill steak on both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain. In a small bowl, whisk together ingredients for vinaigrette. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired. Enjoy!

Chicken Tortilla Soup Recipe

Pair with 2020 Cabernet Franc

This delicious Chicken Tortilla Soup paired with our 2020 Cabernet Franc is a winning combination that showcases the versatility of our red wine. The wine’s fruit-forward character, balanced with its herbal and spicy elements, elevates the dining experience by complementing the soup’s complex flavors. The perfect recipe to enjoy on a cozy evening at home, this pairing is sure to leave a lasting impression on your palate.

INGREDIENTS:
1 tablespoon cooking oil
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chili, diced
¼ cup black beans
¼ cup corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

DIRECTIONS:
In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent. Add tomatoes, green chilis, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally. Add broth, stir and bring to a simmer. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips, cilantro, avocado and even some sour cream. Enjoy!

Pumpkin Turkey Chili Recipe

Pair with 2022 Yes Dear Chardonnay

A hearty, satisfying meal that’s perfect for a fall football-watching day. Create a cozy fall meal with this delicious pumpkin turkey chili recipe

For this flavorful and slightly spicy pumpkin turkey chili, our Yes Dear Chardonnay is an excellent pairing choice. The buttery and creamy notes of the Chardonnay will complement the rich and creamy texture of the pumpkin, while the acidity will balance the chili’s spiciness.

Ingredients

1 large yellow onion, diced (about 2 cups)

1 medium bell pepper, red, yellow, or orange, diced

6 garlic cloves, minced

1 1/3 pounds ground turkey or chicken

1 15-oz. can white beans, drained and rinsed

1 28-ounce can diced tomatoes with liquid 

1/4 cup tomato paste, no salt added

1 14-oz. can pumpkin puree

1 cup reduced-sodium chicken broth

2 tablespoons chili powder

1 tablespoon cocoa powder

1 1/2 teaspoons ground cinnamon

2 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper, optional

4 cups baby spinach leaves

avocado, optional

Sour cream or nonfat plain Greek yogurt, optional

cilantro, optional

Directions

Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat. Add the onion and bell pepper sauté, stirring occasionally for about 7 minutes or until the onion softens. Add the garlic, stir everything together and cook until fragrant, about 30 seconds. Add the ground turkey or chicken. Use a spatula or a large spool to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon, cumin, black pepper, and optional cayenne pepper, and stir. Reduce heat and simmer for 20-30 minutes, stirring occasionally. Right before serving, add the spinach and mix throughout. Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa. Enjoy!

 “Variant Series” is a term to describe wines introduced to showcase the variations of the classical style. Wilson Creek is excited to announce our new Variant Series, which includes an uncommon mix of our now famous White Cabernet and Cabernet Zinfandel red blend. Both are conceived of and vinted to create a unique interpretation of the Nobel Varietal, Cabernet Sauvignon. Find out the difference between Zinfandel vs Cabernet, including how they get their distinct flavor, and why they are better together in our new Variant Series Cabernet Zinfandel blend. 

The Science of Wine Flavor

Wine is interesting stuff from a biochemical and hence taste perspective. It takes flavors and compounds that we are genetically programmed to crave, like sweetness and ripe fruit flavors, and blends it with components that we are genetically programmed to avoid, like acid tannins and alcohols. (Ok, maybe not so much alcohol.) 

Many popular wines are blended to only take advantage of those flavors that are easy to love (think White Zinfandel or fruit-driven cheap wine). Many extremely good, and more complexly nuanced, wines are a challenge until the palate has been trained to embrace the push and pull between sweet fruit and tannins acids and alcohols. 

This is the genesis of the Variant Series. We are aiming for wines that are initially pleasing to the senses, but have subtle complex nuances of depth and character. The mature Zinfandel brings a fruit-driven approach and the Cabernet ends in tannins that are soft. This leads to a wine that can be paired with just a sunset or will not get lost with a burger. If you’re going to a party where you don’t know the pallets or preferences of the guests, CabZin is the perfect option – ideal for nontraditional wine drinkers, while still able to hold up to the scrutiny of wine aficionados. 

California Cabernet Sauvignon

Blends have the unique capacity to combine the strengths of two different varietals, resulting in a more well-rounded and balanced wine. The classic example of this for Cabernet Sauvignon are the French Bordeaux wines. The Left Bank of the Gironde estuary is Cabernet Sauvignon dominant with lesser amounts of Merlot. The Right Bank of the Gironde estuary is Merlot dominant wines with a lesser amount of Cabernet Sauvignon. The California version of these Bordeaux inspired wines are called Meritage (rhymes with heritage).

In the rest of the world, Cabernet Sauvignon often has  difficulty coming to full ripeness. But, in the California sunshine and heat, it develops fully ripe non-vegetal wines that have an initial flavor of ripe black cherries and current, spiciness and cedar. 

California Zinfandel

Zinfandel, which originated in what is now modern-day Croatia, was popular throughout northern Italy before it landed in California in the mid-1800s. Thriving in a warm California climate, it then developed a unique California terroir and expression of deep rich fruit-forward notes, including  blackberry, strawberry and a mild spiciness most commonly expressed as cinnamon. 

The Best of Both Worlds 

Our CabZin is a classic blending theory. Although Cabernet Sauvignon and Zinfandel blends are relatively uncommon, this blend shows the best of two classic grapes that have found a unique expression in the ideal climates of Southern California. 

We are very careful to use techniques that soften the tannins. This means you’ll taste the tannins, but without that signature, strong and bitter astringent profile often associated with tannins.

Once you start drinking the CabZin, you will acclimate your palate to stronger tannins and venture into wines like Sarah, Cinsault, and eventually wind up on the doorstep of Double Dog. 

Zinfandel has large bold clusters that just scream out “look at me!” Juxtaposed to this is Cabernet Sauvignon’s, smaller clusters are reluctant to ripen, a little bit fussy but complex and nuanced. The marriage of these two is a marriage like the life of the party with an introverted intellectual. The expression of two dissimilar but harmonious varietals like Zinfandel and Cabernet Sauvignon is proof positive that opposites attract.

Harvest is just winding down. Yields are a little low, but the quality is exceptional. Block One is the old vine Cabernet Sauvignon vineyard next to the tasting room. We invite you to come grab a cab, be it white or zin, and enjoy all this time of year has to offer in the vineyard where it was born! The vines always enjoy some company and although modest, love a compliment. 

Experience Fine California Wine