Greetings from
Wine Country

The grapes are quickly coming into their fully ripened state and our winemaking team rallies to prepare for Harvest 2014. From August through November, the winery is in full swing as grapes are brought in from the vineyard to be de-stemmed, crushed, fermented and then barreled.

In the upcoming weeks, varietals spanning from acidic whites to big bold reds will begin to make their way into the winery. The new vintage will keep our winemakers working from sun-up to sun-down and we can’t wait to taste what 2014 has in store!

August Selections

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Hot August Nights

Inspired by seasonal ingredients and this month’s club selections, the menu below is a no-fuss way to entertain during the warm August evenings.

Blistered Shishito Peppers

2012 Pinot Grigo or
2012 Fusion Red Wine

Heirloom Tomato Caprese Salad

2012 Chenin Blanc

Herb Roasted Potatoes

2011 Merlot Sonoma County

Heat oil to medium-high in a sauté pan and add whole shishito peppers. Sauté peppers, turning frequently, approx. 7-9 minutes, until lightly blistered. Season with sea salt and a spritz of lemon.

Fresh basil leaves, thick sliced heirloom tomatoes and mozzarella. Alternate all three ingredients on a platter and drizzle with EVOO and reduced balsamic. Season to taste.

2 lbs halved red potatoes, fresh rosemary, 1 sliced onion. Toss all ingredients in EVOO and season with salt. If desired, add a few pinches of whole red pepper flakes for a kick of spice. Roast for 30 to 35 minutes at 450 degrees.



Grilled Porterhouse with Chimichurri

2012 Cabernet Sauvignon, Alexander Valley

 

  • 1 (2-inch-thick) porterhouse steak (about 2-3/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups coarsely chopped fresh flat-leaf parsley
  • 1 cup coarsely chopped fresh cilantro
  • 3/4 cup extra-virgin olive oil, more as needed
  • 1 Tbs. sherry vinegar, more as needed
  • 2 medium cloves garlic
  • 1 jalapeño

  1. Season the steak with salt and pepper. Let sit at room temperature for 1 hour or refrigerate uncovered for up to 48 hours. Meanwhile, make the chimichurri: In a blender, purée the parsley, cilantro, oil, vinegar, garlic, jalapeño, 1 tsp. salt, and 1/4 tsp. pepper, adding more oil as needed. Transfer to a small bowl and season to taste with more salt and vinegar, if needed.

  2. Let steak come to room temperature before grilling. For a gas grill, start with all burners on medium high and then turn off one or more of the burners to create a hot zone and a cool zone.

  3. Pat the steak dry and grill over the hottest part of the grill, rotating it occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side. Move the steak to the cooler part of the grill, cover, and cook to your desired doneness (about 15 minutes for medium-rare). Let rest 5 to 10 minutes before serving with the chimichurri sauce.


Save the Date

Wine Club Pick-up Party

October 25th 1-4pm

Join us in the Windsor Vineyards tasting room for an afternoon of seasonally inspired food pairings, live music and delicious wine.
RSVP to WineClubWV@WindsorVineyards.com or call 877-939-4373
Complimentary for club member and 2 guests


 

Questions? Contact us at 877.939.4373 or
write to WineClubWV@WindsorVineyards.com