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Holiday Wine Pairing Guide

Wednesday, November 1st, 2017

Mom’s stuffing, Aunt Nancy’s cranberry sauce and your sister’s sweet potatoes.  Menu: done!  But what about the wine?  Choosing a bottle (or two!) of wine to bring to the holiday table can be tricky.  Appealing to not only your menu, but to a cross-section of practiced palates and novice wine drinkers may seem challenging.  But don’t stress out over one of the simplest tasks of the holiday season. Make it simple.  Any wine you enjoy is a good wine!

One certainly doesn’t need to look to others to rate, score or direct you to make a particular wine choice. Bring a wine you’re familiar with to the table.  Chances are it’ll be just fine – and maybe even sublime!

First and foremost, don’t worry about pairing with the herbaceous, the tart or the sweet accompaniments to your turkey, ham or prime rib.  It’s much simpler to match the wine to the main protein dish.  Here’s a few tried and true varietal selections for some classic holiday main dishes:

Wines to Serve with Ham
Ham just begs for a something lightly sweet.  Look for wines with a touch of residual sugar like a Baily Vineyard & Winery Riesling or a Maurice Car’rie Winery Gewurztraminer.  Both are lighter in style, a bit lower in alcohol and still offer plenty of food-friendly acidity and crowd-pleasing palate appeal.  If you’re looking for an easy to pair red, go for a lighter style like Tempranillo.  Great examples can be found at both Robert Renzoni Vineyard & Winery and at Danza del Sol Winery.

Wines to Serve with Turkey
Although an array of whites work perfectly well, Sauvignon Blanc is an all-time, hands-down favorite pick that holds up well to turkey – and all it’s side dishes. Temecula Valley provides the perfect playground for growing this varietal, so you’ll find many great examples of it here.  Beautifully aromatic offerings from the musqué clone can be found at Hart Winery and at South Coast Winery Resort & Spa. Soft red varietals like Syrah also make suitable partners; you can find some fabulous ones at Falkner Winery and Leoness Cellars.

Wines to Serve with Prime Rib
White wines will have a hard time keeping up with the likes of Prime Rib, but there are so many reds to choose from that make impressive cohorts, you’re sure to find one you’ll all enjoy.  Choose an affable Cabernet Sauvignon from Callaway Vineyard & Winery, a food friendly Italian varietal like Montepulciano or Sangiovese from Cougar Vineyard & Winery or an amazing Super Tuscan blend, Due Rossi, from Palumbo Family Vineyards & Winery.

Happy Holidays!

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Moscato ~ The Perfect Spring Wine

Thursday, March 30th, 2017

Moscato, Muscatel, Muscat… what’s the difference between them? Just the names, actually. Rather than just being one grape, Muscat includes a family of grapes in a range of colors (from white to brown, or to near black.) For instance, Moscato is the Italian name and Muscatel the Spanish.

Here in the U.S., Moscato is making its mark and has become the hot wine of the moment. Some would say sweet versions of Moscato are ideal for the American sweet tooth; it’s also an easy wine for the new wine drinker to love.

For a perfect spring day, pack a picnic with a chilled bottle of Temecula Valley Moscato and pair it with good cheese, buttery crackers and seasonal fruit.

Here are five fun facts about Moscato:

1. Muscat is the only fine wine grape that doubles as a table grape.

2. Twitter buzzes with an average of 250 tweets an hour about people drinking their Moscato.

3. In addition to Moscato, Muscatel and Muscat, this common white variety is also known as Muscadel, Muscat Blanc and Muscat Canelli.

4. Virtually all pink Moscatos gain their hue from a splash of red wine, not skin contact.

5. The breadth and number of varieties of Muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety.

Some Temecula Valley Moscatos and Muscat Canelli’s to try:

Avensole Winery – 2014 Muscat Canelli
Callaway Vineyard & Winery – 2016 Special Selection Muscat Canelli
Europa Village – 2015 Estate Muscat Canelli
Leoness Cellars – 2015 Muscat Canelli
Maurice Car’rie Vineyards & Winery – 2015 Moscato
Monte De Oro Winery – 2015 Muscat Canelli
Oak Mountain Winery – 2016 Muscat Canelli
Ponte Winery – 2016 Moscato
Robert Renzoni Vineyards – 2015 Moscato
South Coast Winery Resort & Spa – 2015 Muscat Canelli
Thornton Winery – 2015 Muscat Canelli
Wilson Creek Winery – 2016 Muscat Canelli

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Top Wines Paired with Top Aphrodisiac Foods

Tuesday, January 31st, 2017

Temecula Valley Southern California Wine Country gets into the Valentine’s Day spirit by going one step beyond the chocolate and wine pairings so prevalent this time of year – aphrodisiac pairings. The popular wine destination shows the diversity and versatility of the region’s wines through suggested pairings with certain foods believed to be libido-enhancing.

“One of the things that makes Temecula Valley so special is the number of different grape varieties we can grow successfully here, thanks to our Mediterranean-like climate, as well as the broad spectrum of wine styles we produce. This makes experimenting with food pairings – even the most challenging ones – really exciting,” said Devin Parr, Wine Country Marketing Director for Temecula Valley Southern California Wine Country. “We thought it would be fun to throw around some ideas about which Temecula Valley wines might go with foods rumored to be natural aphrodisiacs, given that Valentine’s Day is right around the corner. Jury is still out on whether or not the foods actually work, but we had a lot of fun coming up with the list of pairings.”

Oysters + 2016 Hart Winery Arneis

Although the science behind this mollusk’s libido-boosting properties is murky at best, Oysters are one of the foods most commonly thought to have aphrodisiac effects. This is thought to be because they contain zinc, which is necessary to produce testosterone, as well as amino acids and serotonin, which enhance the body’s response to pleasure. Pair these briny bivalves with a crisp, mineral driven white, like Hart Winery’s 2016 Arneis.

Avocado + Thornton Winery Brut Reserve Natural NV

Avocado’s reputation for being an aphrodisiac dates back to the Aztecs, who believed in it so much that they prohibited virginal women from leaving the house while they were being harvested. Avocados are also rich in vitamin E, which boosts the immune system and helps give skin a youthful appearance, perhaps making us look more attractive to the objects of our affection. Pair a bowl of rich, creamy guacamole with something bright, bubbly and capable of cutting through the fattiness of the avocado, like Thornton Winery’s zero dosage Brut Reserve Natural Methode Champenoise sparkling wine. For extra oomph, sprinkle on some maca powder, whose libido-driving powers have been more firmly established in science.

Chili Peppers + 2015 Baily Rosé of Sangiovese

Chili peppers are known to stimulate endorphins, speed up heart rate and increase sweat production, all similar to what we undergo when we are getting in the mood. Spicy dishes can be tough to pair with wine. Stick to a wine with some acid, which can soften extremes in richness, fat or spice, as well as some fruitiness or residual sugar, which can help temper spicy heat. Try Baily’s easy-drinking, slightly off-dry Rosé of Sangiovese.

Coffee + 2012 Fazeli Cellars Shiraz

Much like chili peppers, coffee is a stimulant that increases heart rate and blood flow, contributing to feelings of an enhanced libido. Since an actual cup of coffee is one of wine’s worst enemies, try something like coffee-rubbed brisket paired with a complex, juicy red like Fazeli Cellars’ 2012 Shiraz, which also just received 92 points in the Wine Enthusiast.

Chocolate + 2008 Leoness Cellars Cinsaut Dessert Wine

It wouldn’t be Valentine’s Day without chocolate, and probably for good reason. Chocolate is thought to boost passion levels through phenethylamine, the stimulant that is released in the brain when we fall in love, and tryptophan, which helps produce serotonin, a brain chemical associated with elevated moods and arousal. Choose a dopamine-spiking dark chocolate and pair it with something sweet and luscious, like Leoness Cellars’ 2008 port-style dessert wine of Cinsaut grapes.

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Wine Country Recipe ~ Curried Butternut Squash Soup Shots

Wednesday, September 28th, 2016

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

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.

In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon 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. Makes 24, 2-ounce shots.

Suggested Pairings:

Callaway Winery 2015 Special Selection Pinot Gris ~ Pairs with Shellfish; especially Scallops, Lobster and Prawns. Creamy pastas, pasta salad, grilled chicken or pork

Europa Village 2015 Estate Pinot Grigio ~ Aromas of nectarines and spring flowers with a subtle minerality in the background. Soft and gentle on the palate with a zesty and refreshing finish.

Leoness Cellars 2013 Vineyard Selection Merlot ~ Subtle nuances of tobacco and vanilla develop through a long, velvety finish.

Oak Mountain 2012 Merlot ~ Flavors of raspberry, blackberry, and plum with abundant smoky oak.

Recipe and photo courtesy of the Wine Institute of California

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Roots Run Deep in Temecula Valley Southern California Wine Country

Friday, August 19th, 2016

IMG_7797_Family-1024x683In Temecula Valley Southern California Wine Country, the family that wines together, stays together. At least that’s what it seems like given the number of family owned and operated wineries that populate the region.

What started out as Marcelo Doffo’s retirement project slowly evolved into a full-fledged, family-owned and operated winery, Doffo Winery, known for producing small-lot, hand-crafted reds. Upon his official retirement on January 1, 2016, Marcello turned the business over to his three children to run it. Son Damian serves as acting CEO and winemaker, and daughters Samantha and Brigitte serve as event coordinator and tasting room manager respectively.

“Our family bond has never been stronger, and we all share the same vision and goal, and the direction in which we are heading with our winery,” said Damian. “In all honesty, I wouldn’t have it any other way and I think we all share that same sentiment.”

The Doffo family shares many things, but most importantly, they are unified in their belief that quality winemaking starts in the vineyard. To this end, they hand-plant vines, meticulously prune and even play classical music for their vineyards to “soothe the grapes.” They also share a love of motorcycles. The Winery is home to MotoDoffo, the family’s private collection of over 100 racing and vintage bikes.

The Wilson Family opened Wilson Creek Winery because they all wanted to be together after parents Gerry and Rosie Wilson retired. Originally from Minnesota, the Wilsons had no experience as vintners other than making dandelion and rhubarb wine in their basement in the 1960s. Today, Wilson Creek is one of largest and most widely recognized wineries in Temecula Valley, and still run by family. Bill Wilson is CEO; Mick Wilson is COO; Deanna Wilson works in sales and distribution and Jennifer Wilson works in merchandising. The family can regularly be found on the grounds, meeting customers and working closely with winery staff. All would say Gerry and Rosie are the glue that holds everything together.

Some wineries are a union of not one but two families. Gary Winder started Stage Ranch Farm Management Inc. (parent company of Temecula Valley Winery Management) in the early 1970s. He was joined by Mike Rennie in the 1990s and together they focused on growing their vineyard operations, ultimately founding Leoness Cellars in 2002. Leoness is largely run by their families, including Rebaux and Jesse Steyn, Gary’s daughter and son-in-law. The staff describe the team as “more of a family group” than a traditional collection of employees, which they attribute to their unique family dynamic.

Lorimar Winery is owned by brothers-in-law Lawrie Lipton and Mark Manfield– the name is actually a hybrid of Mark and Lawrie. Lawrie’s daughter and son-in-law couldn’t escape the family business, both working there as well. And, one can’t visit Wiens Family Cellars without running into one of the Wiens– a whopping 19 family members are involved with the winery and brewery. “We are a tight-knit family and have always done things as a group,” said Jeff Wiens, owner and general manager. “So having a family business seemed a natural fit.”

Be sure to visit these and other Temecula Valley Southern California wineries this September, during California Wine Month. For more information, visit www.winemonth.org.

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Late-Summer Salads with Wine Pairings

Friday, August 19th, 2016

LPL5U4N1TJ (1)Cool and refreshing late-summer salads make dining in Temecula Valley Southern California Wine Country another great reason to visit during the month of August. Temecula Valley wine country chefs use garden fresh ingredients to make irresistible entrée salads with some surprising pairings of Temecula Valley’s finest wines. (Hint: Not all salads pair best with white wines.)

1. The Restaurant at Leoness Cellars favors the sensational figs now in season with their Fig & Goat Cheese Summer Salad. Dive into delight with this seasonal selection of mixed baby greens, julienne of carrot and cucumber, sliced red onion, baby tomatoes, house made candied nuts, with white balsamic dressing and fried prosciutto garnish. This salad pairs wonderfully with Leoness Cellars’ 2015 Viognier.

2. Meritage at Callaway Vineyard & Winery offers a unique twist on the traditional California fruit with their Beer-Battered Avocado Salad. This summer salad includes locally-grown wild arugula, Gorgonzola, and whole cloves of roasted garlic. These ingredients are tossed with a crisp house made vinaigrette dressing and are then plated with large pieces of beer battered avocado. A surprising wine to pair with this plate is Callaway’s 2012 Special Selection Mourvedre.

3. Vineyard Rose at South Coast Winery has created a juicy and refreshing selection of locally-grown ingredients for their Heirloom Tomato and Harry’s Berries Salad. The new menu feature includes a perfect balance of makes this salad paradise on a plate. South Coast Winery’s 2011 Grenache is an ideal pair for this lovely salad.

4. Annata Bistro at Mount Palomar Winery welcomes a warm afternoon with a strikingly colorful display of refreshing produce in the perfect seasonal Citrus Salad. This exquisite summer selection contains fresh and creamy Burrata cheese, blood orange, naval orange, grapefruit, purple and green kale, striped beets, extra virgin olive oil, and a white balsamic reduction. This particular summer creation is only available on the weekday menu (Monday-Thursday). This salad pairs incredibly with the slightly sweet 2013 Cinsaut Blush.

5. Creekside Grille at Wilson Creek Winery serves a light and imaginative Cucumber, Melon, and Heirloom Tomato Salad. The leaf crown lettuce head is topped with local, organic cucumber, melon, tomato, sweet onion, and feta cheese with a homemade raspberry vinaigrette. Wilson Creek’s Sparkling Rose is the predictable yet sensational recommended pairing.

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Wine Country Recipe ~ Asian Pork Shoulder Stew with Anise

Tuesday, January 26th, 2016

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Fragrant anise adds a subtle sweetness to this warming stew. Pair with your favorite Temecula Valley Zinfandel or Pinot Gris.

Ingredients:

1 tablespoon vegetable oil
2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5cm) cubes
1 medium yellow onion, peeled and cut into 4 wedges
4 garlic cloves, peeled and crushed
2 tablespoons minced fresh ginger
3½ cups chicken stock
1 whole star anise pod
1 large sweet potato (about 1½ pounds) peeled, cut into 1-inch-thick rounds, each cut into 4 wedges
2 large carrots, peeled and cut into ¼-inch-thick rounds
3 tablespoons flour, mixed with 3 tablespoons cold water
soy sauce

Directions:

Heat the vegetable oil in a wide 5- to 6-quart pot over medium heat until hot but not smoking.

Add the pork and brown for 3 minutes on each side. Add the onion, garlic, and ginger; cook and stir for 3 minutes.

Add the chicken stock and anise. Turn the heat to low, cover, and simmer for 2 hours.

Add the potatoes and carrots. Uncover and simmer for 10 minutes.

Stir in the flour-and-water mixture and simmer for 10 minutes.

To serve, divide the stew among 4 to 6 bowls. Pass soy sauce at the table.

Suggested Pairings:

Danza del Sol Winery ~ 2014 Pinot Grigio – Aromas of honeysuckle and juicy pears with a hint of citrus lead into flavors of bright melon with a balanced, crisp acidity.

Leoness Cellars ~ 2013 Zinfandel – Rich and full-bodied, this wine offers aromas and flavors of sweet blackberry and plum with hints of spice and black licorice framed by soft tannins and a long, silky finish.

Maurice Car’rie Vineyard & Winery ~ 2012 Zinfandel – Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.

Monte De Oro Winery ~ 2014 Pinot Gris – Off-dry-to-dry, medium-bodied wine with a nice balance of acidity, alcohol and flavor.

Recipe courtesy of the Wine Institute of California

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Thanksgiving Wine Pairing Guide

Tuesday, October 27th, 2015

thanksgiving-wine-horizWho’s as obsessed with Thanksgiving as we are?  The turkey, the trimmings, the pumpkin pie and the WINE!

This is the time of year we get the most questions about wine pairings.  While there is no “right” or “wrong” wine to pair with your feast, there are a few varietals that, if paired with your favorite dishes, will send your taste buds into sensory overload.  We’re reprising this “oldie but goodie” Thanksgiving wine guide and have updated it with some suggested pairings to try this year.

Light Appetizers + Mellow Whites

These mellow whites pair well with lighter dishes to kick off your Thanksgiving meal. The floral notes of a Viognier complement a fall salad of pears, blue cheese and walnuts; a selection of fruit and cheeses match nicely with a Chardonnay; and a light Pinot Grigio will pair well with your pumpkin soup.

Callaway Vineyard & Winery – 2011 Chardonnay; $30.00

Danza Del Sol Winery – 2014 Pinot Grigio; $28.00

Briar Rose Winery – 2014 Estate Viognier; $25.00

Herbacious Side Dishes + Spicy Reds

The spicy notes derived from these unique wine grapes pair especially well with stuffing and gravies seasoned with holiday herbs like sage, thyme and rosemary. Having a vegetarian Thanksgiving? These wines work well with earthy mushroom and winter squash dishes too!

Cougar Vineyard & Winery – 2012 Sangiovese; $31.00

Leoness Cellars – 2012 Zinfandel; $39.00

Doffo Winery – 2010 Syrah; $52.00

Poultry & Meats + Bold Reds

Whether it’s wine or food, everyone looks forward to the main course. The dark fruit flavors in these big reds will enhance similar flavors in your herb-rubbed turkey or peppered roasts. Whether you’re serving poultry, lamb or beef, all three are bold enough to stand up to a rich meat course.

Baily Vineyard & Winery – 2011 Cabernet Sauvignon; $30.00

Monte De Oro Winery – 2010 Merlot; $32.00

Wiens Family Cellars – 2013 Tempranillo; $42.00

Dessert + Sweet Wines

Your Thanksgiving meal isn’t complete without dessert, and no dessert is complete without wine – at least that’s how we feel! Apple pies and pear tarts are practically made to pair with a sweet Moscato, where red delicious apples, kiwi, pears, and apricots come together nicely with honeysuckle and jasmine undertones. Oak Mountain’s Port has a nutty honeyed flavor to perfectly complement the nutmeg and allspice flavors of pumpkin pie.

Oak Mountain Winery – Port; $28.00

Miramonte Winery – 2014 Moscato; $25.95

Robert Renzoni – Paradiso Port; $49.00

One Meal, One Wine

On a wine-buying budget? Or just looking to simplify your evening by serving one wine from start to finish? Any of these three, well-priced wines fit the bill. Each is lighter on the palate, with only subtle hints of sweetness making them suitable to drink from appetizers all the way to dessert. Bon appetit!

Maurice Car’rie Vineyard & Winery – 2012 Chenin Blanc; $19.95

Falkner Winery – 2014 Sauvignon Blanc; $19.95

South Coast Winery – Ruby Cuvee; $22.00

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The Merry, Merry Month of May!

Monday, April 27th, 2015

May 25 _Natl Wine DayMay has so many national “wine days”, we can eat, drink and be merry all month long!  Along with Chardonnay, a familiar favorite, it’s a great excuse for you to try a couple of the lesser-known varietals like Muscat Canelli and Sauvignon Blanc – all of which grow well here in the Temecula Valley.

First up on the calendar is #MoscatoDay, which falls on May 9th.  The day was introduced here in the US by Gallo Family Vineyards back in 2012 to celebrate the rising popularity and sky-rocketing sales of the varietal.  If you know nothing about Moscato (or Muscat/Muscat Canelli), it originated in the Piedmont region of Italy where it’s a favorite due to its sweetness, lightness and affordability – and is popular as a sparkling wine. You’ll find Moscato table wines in white, red or rosé styles, and they make an especially delicious dessert wine.  With it’s bouquet of peach, honey and citrus, a delicate sweetness and fresh acidity, it’s perfect served with a plate of fresh cheeses.

Try the Muscat Canelli from Leoness Cellars or Lorimar Winery; or the Moscato from Ponte Family Estate Winery.

May 15th is #InternationalSauvignonBlancDay.  Originating in the Bordeaux region of France, the grape is also widely planted throughout New Zealand – and grows with ease here in the Temecula Valley.  An acidic wine that displays a citrus-y, grapefruit-like quality, it’s a pleasing choice for a warm summer day. A very versatile vino, Sauvignon Blanc pairs well with shell fish, grilled vegetables (even asparagus!) and cheeses.  It’s the perfect picnic wine!

A few faves include those from:  Europa Village , Maurice Car’rie Winery or Monte de Oro Winery.

And then there’s the day to pay homage to the old standby, Chardonnay, on #ChardonnayDay, May 21st.  The world’s most planted white wine grape varietal is enjoyed by fans all over the world.  Generally dry to medium-dry with pear, apple, tropical or citrus fruit flavors, Chardonnay is grown in virtually every wine-producing region.  Crisp and fresh with little to no oak aging, or creamy and buttery with extensive oak aging, there’s a Chardonnay out there that will make just about anyone smile!

Can’t live without Chardonnay’s are available at: Callaway Vineyard & Winery, Oak Mountain Winery and Thornton Winery.

Finishing out the month is #NationalWineDay, which is celebrated on May 25.  Not to be confused with National Drink Wine Day which is held in February, National Wine Day is actually just another lame excuse for us wine lovers to drink wine.  Because for wine lovers, everyday is wine day, right?  Cheers!

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Wine Country Recipe: Citrus Marinated Grilled Flank Steak Tacos with Roasted Tomatillo and Avocado Sauce

Wednesday, April 22nd, 2015

steak-tacos-ck-1898520-xJust in time for Cinco de Mayo! Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Ingredients:
1½ lbs flank steak

Marinade
½ cup extra virgin olive oil
½ orange grated rind and juice
1 lime grated rind and juice
½ bunch cilantro leaves, finely chopped
2 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons ancho chili powder (or other chili powder)
1 tablespoon soy sauce
1 teaspoon honey

Roasted tomatillo sauce:
12 tomatillos, husks removed and quartered
1 clove garlic, minced
2 tablespoons (30ml) extra virgin olive oil
1 avocado, pitted and diced
½ bunch cilantro leaves
2 green onions, thinly sliced
1 jalapeno, seeded and diced
1 lime grated rind and juice
salt and pepper to taste

10 white corn tortillas, grilled
lime wedges

Directions:
Preheat oven to 350 F.  Place the flank steak in a resealable plastic bag and set aside.In a small bowl combine the marinade ingredients and whisk together. Pour the marinade into the bag with the steak, seal and shake together until the steak is well coated. Place the steak onto a shallow dish and then place in the refrigerator for about one and up to 6 hours.

While the steak marinates make the tomatillo sauce. Pour the tomatillos onto a baking sheet and top with the minced garlic, a drizzle of olive oil, salt and pepper. Roast the tomatillos for 20 minutes or until soft. Pour the cooled tomatillos into a food processor with the remaining sauce ingredients and puree until smooth. Season with salt and pepper and set aside until ready to use.

Remove the flank steak from the marinade and pat dry. Season with salt and pepper. Grill the flank steak on each side for about 5 to 6 minutes. Transfer the steak to a cutting board and allow it to rest for about 5 minutes Slice the steak against the grain into thin strips.

To assemble the tacos place desired amount of steak onto a grilled tortilla and top with the tomatillo sauce. Serve warm with a wedge of lime.

Serves 4

Suggested Pairings:

Callaway Winery ~ 2012 Zinfandel – This classic Zin begins with full aromas of rich, ripe strawberry, black cherry, dusty white pepper and anise, leading to the palate brimming with dried cranberry and jammy red and black fruits.

Leoness Cellars ~ 2012 Zinfandel – Rich and full-bodied, this wine offers aromas and flavors of sweet boysenberry and blackberry framed by soft tannins and a long, silky finish.

Thornton Winery ~ 2009 Cabernet Sauvignon – Very classic berry and pepper aromas came forth while subtle herbaeceous notes meld with the warm toasty aromas from the oak.

Wilson Creek Winery ~ 2011 Family Reserve Cabernet Sauvignon – This Cabernet displays deep rich ruby color. Aromas of spice reminiscent of clove with hints of leather layered with a fruitiness of blueberry and raspberry play on the nose. This wine’s structured tannins are well incorporated into a long pronounced finish.

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