February Club Release and Food Pairing

February 2025

Wine Club Release and Food Pairing

February's Wine Club was a Choose Your Own, meaning club members had the opportunity to choose their favorite Shadow Ranch wines to take home! This gave us free reign in the kitchen to pick our own favorite wines for food pairings and we chose the 2022 Côtes du Ombré and the 2022 Syrah! As always, Tricia outdid herself with these incredible pairings. Read on for the recipes!

Marinated Cannellini Bean & Rosemary Bruschetta

This bright & creamy take on traditional Bruschetta is a quick and easy small bite.  Paired beautifully alongside our Shadow Ranch Côtes du Ombré, this creamy blend of marinated cannellini beans tossed with vibrant tomatoes and fresh rosemary, atop a garlicky, crusty baguette will leave a mouth delighted with flavors and textures galore. Can you say yum!

Makes 6 servings

Ingredients

• 1 can cannellini beans; drained/rinsed
• 2/3 cup extra virgin olive oil; plus extra for drizzling
• 3 tbsp fresh rosemary; rough chopped
• 5 tomatoes
• ½ cup sundried tomatoes; finely chopped
• 5 cloves garlic; peeled/four crushed, one left whole
• 12 slices French baguette; ½ in. slices
• sea salt
• fresh cracked black pepper
• handful fresh basil; chopped for garnish

Instructions

1. In a jar or covered container, marinate drained and rinsed cannellini beans overnight in ½ cup olive oil with 2 crushed garlic cloves, 1 tbsp chopped rosemary, salt and fresh cracked pepper. Add more olive oil if not fully covered. Refrigerate.
2. Prepare fresh tomatoes by placing in a bowl, pour boiling water overtop (30 sec). Remove tomatoes from boiling water, peel skin, remove seeds, and chop.
3. Heat 3 tbsp olive oil over medium heat in a sauté pan. Once hot, add fresh tomatoes, chopped sundried tomatoes, remaining 2 cloves crushed garlic, and rosemary to oil. Cook for 2 minutes, until tomatoes are soft and broken down.
4. Add tomato mixture to marinated cannellini beans, along with marinade oil.
5. Season with salt and fresh cracked black pepper. Mix thoroughly & keep warm.
6. Prepare sliced baguette by rubbing each side with whole garlic clove, then toast until lightly browned on each side.
7. Spoon bean mixture onto toasted baguette slices. Garnish with chopped basil & drizzle with extra virgin olive oil.
8. Enjoy with a glass of Shadow Ranch Côtes du Ombré!

Beef Bourguignon with Mashed Potatoes

Julia Child would give her approval on this classic rendition of the French style beef stew. A healthy dose of Shadow Ranch Syrah in the pot (and your glass!), adds a beautiful depth of flavor to this rich and hearty winter dish. Fill your bowl and warm your soul with mouth watering, tender beef, delicious pearl onions and earthy browned mushrooms in a savory herbed gravy.

Makes 6 servings

Ingredients

• 5 pieces of bacon, cut into 1" pieces
• 3 1/2 lbs beef chuck roast or stew meat, trimmed to 2" cubes
• 4 tbsp unsalted butter
• 1 yellow onion, chopped
• 3 large carrots, peeled/chopped
• 5 cloves of garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 2 cups Shadow Ranch Syrah (a lil bit extra doesn’t hurt…plus more for sipping!)
• 2 cups beef stock
• 1 tbsp beef bouillon
• 2 sprigs fresh thyme
• 2 bay leaves, dried or fresh
• 2 cups frozen pearl onions, defrosted/drained
• 1 lb cremini mushrooms, quartered
• sea salt
• fresh cracked black pepper

Instructions

1. Preheat oven to 350 F.
2. Add the chopped bacon to dutch oven or large oven-safe pot. Bring heat to medium-low and cook the bacon, until browned and has released some of its fat. Using a slotted spoon remove the bacon from the pan and set aside in a small bowl.
3. Season cubed beef with salt & pepper. Lower heat on the dutch oven to medium-high & in small batches, sear beef until browned all over. Remove from the pan and set aside with cooked bacon.
4. Lower heat in dutch oven to medium and add 2 tbsp of butter. Once butter is melted, add chopped onions & carrots. Stirring often, sauté for 2-3 minutes. Add chopped garlic and sauté until garlic becomes fragrant. Add tomato paste; cook mixture for 2-3 minutes, until the paste becomes deep, dark red in color; stir often to prevent burning. Sprinkle flour over the top and stir well to ensure flour is fully incorporated. Cook for another 2-3 minutes stirring consistently.
5. Add SR Syrah to the sauteed veggies and tomato paste. Use a spoon to scrape up any browned bits from the bottom of the pot. Add beef broth & bouillon. Bring mixture to a simmer. Add browned beef and bacon to the pot, as well as thyme and bay leaves. Cover pot, transfer to preheated oven, and cook for 2 1/2 hours.
6. Once stew has cooked in oven for around 2 1/2 hours, prepare mushrooms and pearl onions to be added to the pot. On the stovetop, heat a skillet to medium-high and melt remaining butter. Add chopped cremini mushrooms to hot melted butter. Once mushrooms have browned, add pearl onions and sauté for 5 more minutes, until onions are also browned. Season with salt & pepper.
7. Remove the beef bourguignon from the oven and add sauteed mushrooms and onions. Continue cooking in the oven until beef is “melt in your mouth” tender, about 45-60 minutes longer. Remove from the oven and rest, covered for 30 minutes before serving.
8. Serve alongside mashed potatoes and be sure to pair with a glass of Shadow Ranch Syrah!