Blog

Posts Tagged ‘Carter Estate Winery and Resort’

Wine Country Recipe ~ Maple Sugar-Ginger Roast Pork

Thursday, December 1st, 2016

hd-200912-r-maple-sugar-ginger-roast-pork

This pork loin roast is marinated with a sweet-and-spicy combination of maple sugar, ginger and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.  Pair with your favorite Temecula Valley Syrah or Cabernet Sauvignon for the perfect holiday meal!

Ingredients:

2 1/2 pounds boneless pork loin roast, tied
2 garlic cloves, thinly sliced
2 tablespoons maple sugar (see Note)
1 1/2 teaspoons finely grated fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
Blood orange slices, red currants and sprigs of mint, for garnish (optional)

Directions:

Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants and mint and serve.

Notes:

Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.

Suggested Pairings:

Bel Vino Winery 2013 Cabernet Sauvignon ~ Oak aging softens and flavors the wine with notes of oak, vanilla and spice.

Carter Estate 2012 Cabernet Sauvignon Lot 4 ~ Full bodied and velvety upon first taste, this is a supple wine with great varietal intensity.

Falkner Winery 2013 Syrah Rock Creek Vineyards ~Enjoy the wonderful red ruby color of this Syrah and the delicious flavors of plum and raspberry.

Hart Winery 2013 Syrah ~ This old-vine Syrah displays rich fruit, great depth and color, and a long, lingering finish.

Recipe and photo courtesy of foodandwine.com

Share

Wine Country Recipe ~ Curried Butternut Squash Soup Shots

Monday, September 28th, 2015

RC2014_ButternutSquashSoup_Shooters_Recipe_Hero_D

This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with your favorite Temecula Valley Merlot or Pinot Grigio.

Ingredients:

1 medium butternut squash, peeled, seeded and cubed
1 sweet onion, thinly sliced
2 garlic cloves, lightly crushed
4 sprigs of thyme
2 tablespoons curry powder, divided
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 cups vegetable stock, warmed
1/3 cup heavy cream (extra for garnish)
salt and pepper to taste

Directions: 

Preheat oven to 350 F. (190 C.)

In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon (15ml) of the curry powder, and olive oil. Season with salt and pepper.

Pour the squash mixture onto a baking sheet and roast for about 45 minutes.

Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches). Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder, and cumin. Simmer the soup for 7 to 10 minutes.

Remove from heat and stir in the cream until fully combined. Season with salt and pepper.

Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream.

Suggested Pairings:

Bel Vino Winery – 2012 Merlot ~This vintage presents deep, dense aromas of plum, licorice and vanilla with flavors of dark fruit, cloves and maple.

Carter Estate Winery – 2012 Merlot ~ Blueberries and rose petals mingle with a rich chocolate, coffee earthiness, lightly tinged with a pretty herbal note that is warmed with French oak.

Europa Village – 2014 Estate Pinot Grigio ~ Ripe Asian pears and lemon cream on the nose, the full body warmth is elegantly balanced by a lingering acidity.

Monte De Oro Winery – 2013 Pinot Grigio ~ Medium intensity aromas of pears, lemons, apples, and peaches with accents of honeysuckle, white flowers and honey.

Recipe courtesy of the Wine Institute of California

Share

Dream Big ~ Jim Carter, South Coast Winery

Tuesday, November 25th, 2014

Check in every month where we feature a new interview with a Temecula Valley winery owner. You’ll learn where they came from, why they chose Temecula – and what keeps them passionate about the sometimes not-so-glamorous life of a winery owner.

 

Jim and Dawn Carter, owners

Jim and Dawn Carter, owners

Today, we’re sitting down with Jim Carter, owner of South Coast Winery Resort and Spa, at the winery’s restaurant, Vineyard Rose. Never one to sit still for long, the energetic father of 13, grandfather to 27 and great-grandfather to 4 is a man on a mission!

South Coast Winery opened in 2001 and has grown exponentially since then, was that always part of the vision?
I knew what I wanted to build way before I started construction.  I’d visited wine regions throughout the state and knew that ultimately I wanted to have a place where people would want to come and stay amongst the vineyards. We built in phases, starting with the production side and the tasting room.  Phase 2 was the villas, phase 3 the Vineyard Rose restaurant, phase 4 the conference center and finished off with phase 5, the Grapeseed Spa. I think there was about 10 or 11 wineries when I started.  Who knew it was going to develop as quickly as it did?

But that really wasn’t what I had in mind when I bought my first Temecula vineyard property back in 1981.  I wanted to grow grapes. And I planted a lot of them beginning back in 1995 on a 400 acre piece of property that I’d purchased years before up along the east side of Mount Palomar. It’s a spectacular vineyard we named Wild Horse Peak and it produces some fabulous grapes.  My kids and I would spend weekends and summers up there digging and planting.  I just fell in love with the farming side.  The winery is the vehicle that allows me to be a grape grower.

The winery has quite an extensive menu of wines, was that also part of the plan?
We just kept planting to see which clonal varietals grew well here and we ended up liking pretty much everything we grew.  So we’re in a unique position in that we can now make a wine that suits just about anyone’s palate.  There’s a wine for everyone – and I want to make sure that visitors can discover what they love right here in our tasting room.  

So what’s next?
Carter Estate Winery and Resort.  The first phase of our family’s next adventure is set to open in January.  It’s a completely different concept from this winery.  Our production will be quite limited.  We sourced the fruit for these bottlings from some of our best vineyard blocks and have used the best barrels on the market to hand craft 4-5 different wines that we’ll be releasing under the Carter Estate label.  And we’re also really excited to announce that we’ll be showcasing some new “methode champenoise”, traditional style sparkling wines over there too.  We’re really anxious to share these small lot wines that we’ve been bottling and cellaring for awhile now.  

And we’re also breaking ground on a winery/brew pub in the Texas hill country, just outside of Austin in a town called Johnson City.  

Sounds like crazy talk to me! Do you ever sleep?  What keeps you awake at night?
I have a good life.  About the only think that keeps me awake is praying for rain! We sure need us a good rainy winter.

 

 

Share
View Our Winery Map