Virtual Tasting #3 All Reds

Caroline and Martin will guide you through three of some of our favorite red wines here at 4.0 Cellars. That Chef Amber has paired these wines with a yummy three course dinner that is VERY easy and can be prepared mostly on your grill.

 Caramelized onions and pear Gorgonzola Flatbread paired with McPhersons Cellars Les Copains Red

Grilled Ribeye with Chimichurri Sauce and Balsamic Glazed Grilled Mushrooms to accompany your steak paired with Brennan Vineyards Cabernet Sauvignon 

Dark Chocolate Mousse paired with Lost Oak Winery Meritage

Thank you all for joining in on the fun! Click the link to watch: https://vimeo.com/453076680

Next Virtual Tasting will be Thursday, October 1st, 2020 at 6pm CST on Facebook Live!

Recipes for the Following Food Pairings made for our Virtual Tastings!

Caramelized onions and pear Gorgonzola Flatbread paired with McPhersons Cellars Les Copains Red

1 store bought Flatbread or Naan package (deli area)

Topping:

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

2 pears, cored and thinly sliced (unpeeled)

3 tablespoons Gorgonzola crumbles

Hand full of fresh chopped spinach optional

Pizza stone optional

Preheat grill with pizza stone if you have it. Heat olive oil in large nonstick skillet. Add onions and cook over medium high heat 10 minutes, stirring occasionally. Add brown sugar and vinegar and continue cooking for about 10 minutes or until onions are soft and caramelized; set aside. Add pear slices to skillet and cook for 5 to 10 minutes, stirring occasionally, until pears are soft and begin to dry out. Remove from heat. Spread onions over dough and layer pears over onions. Sprinkle with Gorgonzola crumbles and spinach. Lay on pizza stone or on the grill and cook for 5-7 minutes lid down, until browned and bubbly. Remove from grill and cut into pieces.

*This can also be made in your oven at 350 degrees for about 10 min.

Grilled Ribeye with Chimichurri Sauce paired with Brennan Vineyards Cabernet Sauvignon

Season your steak with your favorite seasoning, ours is a peppercorn blend. Grill until your desired doneness.

Ingredients for Chimichurri Sauce

1 cup chopped flat-leaf parsley

5 garlic cloves, roughly chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoon fresh oregano (optional but worth it)

2 tablespoon minced yellow onion

3/4 cup olive oil

3 tablespoon red wine vinegar

3 tablespoon freshly squeezed lemon juice

Combine all ingredients in a food processor or blender until well mixed but not pureed. Serve on top steak.

Balsamic Glazed Grilled Mushrooms to accompany your steak

1/4 cup balsamic vinegar

2 tablespoon. low-sodium soy sauce

2 cloves garlic, minced

Freshly ground black pepper

1 lb. mushrooms of your choice, sliced 1/2" thick

Freshly chopped parsley, for garnish

In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden skewers while mushrooms marinate. Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side. Garnish with parsley before serving.

Dark Chocolate Mousse paired with Lost Oak Winery Meritage

Ingredients:

1 cup bittersweet chocolate chunks

1 3/4 cups heavy cream, chilled

3 large egg whites

1/4 cup sugar

Bittersweet chocolate, shaved, for garnish

Temper (melt slowly) chocolate, stirring until melted. Turn off the heat and let stand.  Beat heavy cream until it forms soft peaks. Set aside. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to small cups or bowls, cover and refrigerate until set (about 1 hour).  Serve with shaved chocolate and enjoy!

Shopping List:

Dry:

Flatbread or Naan

Olive Oil

Brown Sugar

Balsamic vinegar

Red wine vinegar

Soy sauce

Black pepper

Salt

Bittersweet chocolate

Sugar

Dairy:

Gorgonzola crumbles

Heavy cream

Eggs

Meat:

Ribeye Steaks

Produce:

2 Yellow Onion

2 Pears

Fresh Spinach

Flat leaf parsley

Garlic

Oregano

Lemon

Mushrooms