Skip to main content

De Tierra Vineyards {Wine Pairing}


I'm embarrassed to admit that I had never heard of De Tierra Vineyards.  But, in my defense, we have a lot of wine here in California. A lot. And we have a lot of good, locally-made wine in California. But De Tierra is now on my radar since they teamed up with one of my favorite restaurants for a wine dinner.

Last night we went to La Balena Carmel where De Tierra matched, and poured, a wine with four courses. Cin cin!

First up: Chef Brad Briske and Team La Balena served warmed olives with fresh bread; grilled octopus, fingerling potatoes, housemade pancetta, and apple mostarda; and baby lettuce, pear, walnuts, and moscato vinaigrette. De Tierra paired that with their 2009 Reserve Chardonnay. It smells of tree blossoms which complemented the apples pieces in the octopus dish and the pear slices in the salad. This golden-hued chard was nicely balanced - not too oaky and not too sweet. Delicious and fresh.


Next, a duo of delicious reds! Pillowy soft agnolotti stuffed with herb ricotta in a Fogline Farm pork sugo were accompanied by a 2008 Estate Merlot. Lush and voluptuous, the merlot started off fruity and finished with an intriguing combination of coffee and pepper. Then Chef Brad's chocolate and balsamic-braised beef shoulder over creamy polenta with broccolini emerged from the kitchen and De Tierra offered up a pinot noir that glimmered like a clear garnet. Though I typically gravitate towards pinot noirs, I was surprised that I preferred the merlot!


And along with an array of La Balena's dolci, De Tierra served their 2009 Late Harvest Riesling. Served in a tall cordial glass, this was a sweet treat to cap off another ridiculously tasty dinner from Team La Balena.


What a fantastic evening with good food, good wine, and good friends!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa