August 2024 Food Pairing

August 2024 Wine club release and food pairing

2022 Zinfandel paired with shrimp and grits

Our newly released 2022 Zinfandel is quickly becoming a new favorite here at Shadow Ranch. It is made with 100% estate-grown grapes and has the perfect balance of tannins and acids, creating a smooth and delightful sip. This Zinfandel is dark cherry red in color and has a hint of vanilla and jasmine on the aroma. Red and black fruit notes dominate, such as raspberry, black cherry, and lingonberry, while a subtle profile of dates layers the background notes.

The spiciness of this iconic shrimp and grits recipe helps bring out the warm black pepper notes in the Zinfandel.

Ingredients for the grits:

• 1 cup water
• 1 cup whole milk
• 1/3 cup grits
• 1 bunch chives, chopped fine
• 1/2 jalapeño, diced fine
• 2 tablespoons unsalted butter
• 1/4 cup Parmesan cheese, grated
• Kosher salt and cracked black pepper, to taste

Instructions:

1. Bring water and milk to a boil in a sauce pot.
2. Whisk in the grits and stir constantly over medium-high heat for about 5 minutes, or until it begins to thicken.
3. Turn heat to very low and cover with lid. Cook 30-40 minutes, stirring every 5-10 minutes until grits are thick and creamy.
4. Stir in chives, jalapeno, butter and Parmesan, and season with salt and pepper to taste. Reserve warm.

Ingredients for the shrimp:

• 3 slices bacon, medium diced
• ½ pound shrimp (31-40 count), peeled, deveined and tails removed
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, shaved thin
• ½ red bell pepper, medium diced
• ¼ cup Italian parsley, chopped
• Kosher salt and cracked bell pepper, to taste

Instructions:

1. Render bacon in a sauté pan over medium heat until just beginning to brown.
2. Remove bacon and set aside, keeping rendered fat in the pan.
3. In a work bowl, toss shrimp with chili powder, garlic powder and cayenne, then set aside.
4. Add olive oil and butter to the pan with the bacon fat and heat to medium-high.
5. Add the garlic and sauté for 15-20 seconds.
6. Add the bell peppers and sauté for 30 seconds.
7. Add the shrimp and sauté for 1-2 minutes, or until shrimp are just cooked through.
8. Add the parsley and toss to coat, then adjust seasoning with salt and pepper.

To serve:

Place grits on a serving plate and top with sauteed shrimp and cooking juices for extra flavor.

 

Syrah with leek & blue cheese tartlets

Our 2022 Syrah has been released, and true Syrah lovers and those newer to the varietal are raving about it! This Syrah brings delight to the eyes and senses. It is very dark maroon in color and almost entirely opaque. Full bodied, very dry and with an excellent structure thanks to its well-rounded tannins, winemaker Sam calls this Syrah “a serious expression of the varietal”. There is a refreshing acidity to this vintage that can best be characterized by the aroma of citrus zest you’ll note on the nose. Fruit notes on this vintage include cranberry and elderberry, underlaid by earthy notes of bergamot, cocoa, and clove. This Syrah can stand up to bold flavors and rich fats and we recommend it as a great dinner wine when you’re serving red meat or bold cheeses.

The rich and luscious combination of this leek and blue cheese tartlet mingle tastefully, teasing out the contrasts between the bright and earthy notes of this vibrant and rich Syrah.

Ingredients:

• 1 tablespoon unsalted butter
• 3 large leeks, rinsed and finely chopped
• Kosher salt and freshly ground pepper
• 1 ¼ cups / 170 g Roquefort cheese, crumbled
• ½ cup / 120 ml crème fraiche
• One 17.3 – oz / 495 – g package puff pastry (2 sheets), thawed if frozen
• Fresh thyme sprigs for garnish

Instructions:

1. Melt the butter in a frying pan over medium-low heat. Add the leeks, season with salt and pepper, and sauté until softened but not browned, about 5 minutes. Remove from the heat and let cool. Transfer the leeks to a large bowl, add the cheese and crème fraiche, and stir gently to mix.
2. Roll out each pastry sheet on a lightly floured work surface into a 10-in / 25-cm square. Cut each sheet into four squares. Using a small knife, score a ½-in / 12-mm border around the inside edges of each square, being careful not to cut through the pastry. Arrange the squares on two rimmed baking sheets/trays.
3. Position one rack in the top third of the oven and another rack in the bottom third of the oven and preheat to 400 degrees F/200 degrees C/gas 6. Spoon the filling over the pastry squares, leaving a ½ - in/12-mm border. Bake for 12 minutes. Rotate the baking sheets and continue to bake until the crusts are puffed and golden and the filling is cooked through, about 10 minutes more.

To serve:

Garnish the tarts with the thyme sprigs and serve.