The 2012 Red Newt Gewurztraminer – Sawmill Creek Vineyards offers flavors of caramelized pineapple, mango, and apple pie. The finish is rich and persistent. This Thai inspired peanut dressing is rich, tart and poignant… a perfect match to this wine!
Ingredients for Dressing: 1/2 cup sesame oil 1 1/2 cup vegetable oil 1/2 cup rice vinegar 1/2 cup white wine 1/4 cup soy sauce 2 Tbs ground ginger 1 Tbs garlic, minced 1/4 cup honey 2 oz chipotles in adobo, finely chopped, with seeds and sauce 1 lemon, zested and juiced 1/2 tsp cayenne pepper 1 cup peanut butter, creamy salt and pepper to taste
Ingredients for Salad: Udon noodles (or your favorite pasta or rice noodle) Finely sliced and/or chopped red bell pepper, snap peas, carrots… whatever is delicious and in the garden Chopped green onion for garnish
Method: Whisk all ingredients together in a large mixing bowl until well blended. Taste and adjust. Allow dressing to set overnight before using. Flavors will intensify. Store in the refrigerator.
Assemble the Noodle Salad: Choose your favorite noodle (udon, fettucini, rice noodles) and cook al dente according to instructions. Drain, rinse with cold water and toss with a drizzle of olive oil (to prevent sticking together) Chop up bell peppers and green onions. Coat with spicy peanut dressing, add vegetables and garnish with chopped green onions.
In 2010, both vineyards were harvested at roughly the same time, so we had side by side winemaking through the whole process! Follow along with founding winemaker, David Whiting, and grab onto a piece of the excitement!!
The 2012 Gewurztraminer – Curry Creek Vineyard offers a firm, rich palate with textures of slate and peach pit, and fruit notes of ripe, brandied peaches. This delicious one pot chicken dish is comforting and delicious. Tender, juicy chicken with ginger infused coconut rice make a stunning complement to this forwardly stern Gewurztaminer.
Dutch Oven Chicken with Coconut Rice
1 1/2 pounds boneless, skinless chicken thighs cut in two 1/4 cup canola or peanut oil 2 tsp kosher salt 1/2 teaspoon black pepper 2 Tbsp minced fresh ginger 1 Tbsp minced garlic 1 1/2 cups basmati rice 1 1/2 cups chicken broth 1 (13.5-ounce) can coconut milk 1 yellow bell pepper, chopped into ½” pieces 1/2 cup roasted cashews, coarsely chopped fresh cilantro or thai basil, chopped
Pre-heat oven to 375 degrees.
Coat chicken with ~ 2Tbsp oil and season with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of oil over medium heat. In two batches, brown chicken on all sides (about 5 minutes per batch). Set aside on a plate.
Add the remaining 1 Tbsp oil, ginger and the garlic to the empty pot, and stir about 30 seconds, until fragrant. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 tsp salt and 4 tsp pepper. Stir, and mix up the tasty browned bits from the bottom of the pan. Arrange chicken on top, add resting juices the plate and bring to a boil over high heat.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
Plate chicken on top of rice and sprinkle with fresh cilantro or thai basil.
In order to extract flavor and character from the Gewurztraminer fruit, the grapes are crushed then allowed to soak at a cold temperature… sometimes for several days. The result is intensely flavored – and extremely juicy – fruit at press time!
Roasted Beet Salad with Spicy Arugula, Chevre, Apple Cider Vinaigrette and a Balsamic Drizzle
8 oz spicy arugula greens (or kale if you’d like a salad that is a bit more substantial) 4 oz chevre (lively run) 12 oz roasted beets (start with 16 oz raw beets) 2 oz Olive Oil 8 oz Apple Cider Vinaigrette Drizzle of Blueberry Balsamic Salt and Pepper to taste
Make the Apple Cider Vinaigrette:
Ingredients for vinaigrette:
Apple Cider Vinegar 2 oz Apple Cider 4 oz Dry White Wine 1 oz Olive Oil EVO 8 oz Garlic, peeled & minced 1/4 oz Fresh Thyme. minced 1 tsp Salt and Pepper to taste
Method for vinaigrette:
Add vinegar, wine and cider together in large bowl. Drizzle in olive oil while whisking until well blended. Add remaining ingredients to bowl and whisk together. Adjust seasoning and add a little bit of sugar if necessary. Vinaigrette should not be too tart.
Roast the Beets:
Preheat oven to 375*. Peel and chop beets into ~ ¾ inch cubes. Toss beet cubes in a bowl with ~2 oz olive oil, salt and pepper. Layer sheet pan with chopped beets. Roast covered for 30 – 40 minutes until soft. Let cool.
Assemble the Salad:
Gently toss roasted beets in a large bowl with ~ ¼ cup of vinaigrette to coat evenly. Add greens, and gently mix until coated. Add more dressing if desired. Plate the greens and beets, crumble ~1 oz chevre on each plate and drizzle with the blueberry balsamic.
Ripeness and flavor development in the vineyard is the key to making great Gewurztraminer! We start to sample fruit weeks before we expect to harvest: We take samples into the lab to evaluate fruit chemistry and, even more importantly, we taste the grapes in the vineyard. Join us for a 2010 throwback NooTTooB video of Red Newt founding winemaker for an early September grape tasting at Curry Creek Vineyard. Even this early in September, the Gewurz at Curry Creek Vineyards is showing great flavors and maturity. Yeah!
The 2013 Red Newt Gewurztraminer – Sawmill Creek Vineyard offers a firm, rich palate with poignant spikes of baked pear, spice, and star fruit. As the weather starts to get cooler, there is no better way to enjoy this wine than with a piping hot bowl of Roasted Butternut Squash Soup! (IMHO)
Here is the classic Red Newt Bistro recipe for this delicious and satisfying soup:
Butternut Squash Soup (makes ~24 cup)
Butternut squash, roasted 5 lbs Onion, yellow 2 lbs Garlic Peeled 2 oz Butter, unsalted 8 oz Cider, red jacket 1 qt Paprika 1/2 Tbsp Mustard yellow ground 1/2 Tbsp Rosemary, dried 1/2 Tbsp Sage, dried 1 Tbsp Water 2 qt Salt Kosher 1 Tbsp Heavy Cream 8 oz
Roast the Squash:
Split fresh squash lengthwise and scoop insides with ice cream scoop (Start with 8-9 pounds fresh squash). Place split, scooped squash face down on a parchment lined sheet pan and roast at 375 for about 45 minutes (until tender). Remove from oven and cover the entire pan with plastic wrap and let set until cool enough to handle (This helps soften the skin!). Remove skin/scoop insides.
Make the Soup:
Saute onions and whole garlic cloves in butter until soft. Add roasted butternut squash. Add apple cider, herbs, mustard, paprika and water. Heat to almost boiling (200F) and blend with an immersion blender (or transfer to a countertop blender) until smooth. Adjust thickness if needed with water or apple cider (to taste). Add cream and salt (Feel free to adjust the ratio of water, cider, and cream to your taste!)
Join us for an exiting morning harvesting Gewurztraminer at Sawmill Creek Vineyards. Enjoy this 2010 throwback video and talk with Jim Hazlitt (founding grower of Sawmill Creek Vineyard) and a ride on the harvester with Eric! Enjoy!