J. Lohr Estates Seven Oaks Cabernet Sauvignon

Fair Trade Coffee Braised Short Ribs

recipe courtesy of Chef Bernie Kantak, Chef at Citizen Public House, Scottsdale, Arizona

Serves 4

Ribs

Begin this part of the recipe the day before you are serving.

  • 4 beef short ribs (16 oz each, bones intact) 
  • 1⁄4 cup finely ground fair trade coffee
  • 1 Tbsp cocoa powder 
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • 1 Tbsp Saigon cinnamon 
  • 1⁄2 Tbsp finely ground black pepper
In a small bowl, combine coffee, cocoa and spices thoroughly, and set aside. Trim any silver skin from ribs, allow some fat to remain, and season generously with salt. Lay two and a half feet of 18-inch-wide aluminum foil flat on counter, long side facing you. Cover the aluminum foil with the same size piece of plastic wrap. Place salted ribs, meat side down, on center of the plastic wrap. Lightly dust with the coffee/spice mixture. Turn ribs over and repeat the dusting procedure with the spice mixture. Leftover spice mixture will be used in the compote.
 
Grasp the right side of the plastic wrap, and bring the edge over the top of the meat. Then repeat with left side, completely covering the meat. Bring the top and bottom edges of the plastic tightly over the far and near edges of the meat (important for seams to be on top of the package). Repeat this procedure with the foil, keeping seams on the top. Put package in two-inch-high roasting pan, and put in 200°F oven for 18 hours.
 
Compote
  • 1 cup dried Bing cherries 
  • 1⁄4 cup red onion, small dice 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet
  • 1⁄4 cup balsamic vinegar
  • 2 Tbsp honey 
  • 1⁄2 tsp coffee spice mix from ribs 
  • 1⁄2 vanilla bean, split, seeds scraped and set aside

Sauté red onions in a small amount of olive oil. When translucent, add remaining ingredients, including seeds, and bring to a boil. Reduce heat and simmer until liquid is reduced by 2/3 and a syrupy consistency has been reached. Transfer to a bowl, and cool to room temperature.

Parsnips

 

  • 2 parsnips, peeled, stringy core removed, and roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 1 pint almond milk 
  • 1/8 tsp nutmeg 
  • salt and pepper to taste
Toss roughly chopped parsnips with olive oil, and spread on sheet pan. Roast in 400°F oven until caramelized and tender, stirring occasionally. Transfer to blender or food processor, and add half the almond milk. Pulse until desired consistency is reached. Add more almond milk if needed. (The parsnips should be the consistency of mashed potatoes). Add nutmeg, and season with salt and pepper to taste. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Monkfish Osso Bucco

recipe courtesy of Chef Anthony Trobiano, Chef at Surf’s Out, Kismet, New York

 

Serves 3 to 4

  • 1 large monkfish tail and bone, cut into 3 to 4 portions 
  • 1⁄4 cup extra virgin olive oil  
  • 1⁄4 cup flour
  • salt and pepper
  • 1 large leek, sliced thin
  • 1 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 Sicilian green olives 
  • 1⁄2 cup basic tomato sauce 
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp butter 
  • 8 sage leaves

 

Season monkfish with salt and pepper, then dredge in flour. Heat olive oil in pan until almost smoking, then add fish to the pan. Brown both sides of fish and transfer into 350°F oven for approximately 12 minutes.
 
Return pan to heat and add leek slices and sage leaves. Sauté leeks until softened and starting to brown. Deglaze pan with J. Lohr Estates Cabernet, then add olives and tomato sauce. Simmer for five minutes, then add butter and parsley to finish the sauce. Place fish on plate and drizzle with sauce. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Butternut Squash Risotto

recipe courtesy of Chef Anthony Trobiano, Chef at Cirella’s Restaurant, Melville, New York

 

Serves 4

  • 1⁄4 cup olive oil 
  • 1 small onion, finely chopped 
  • 1 small butternut squash, peeled, seeded and small diced 
  • 11⁄2 cups Arborio rice 
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 cups chicken stock
  • 4 Tbsp unsalted butter 
  • 1⁄2 cup parmigiano reggiano, grated 
  • 2 Tbsp mascarpone cheese 
  • 4 Tbsp chopped walnuts 
  • 2 Tbsp rosemary, finely chopped

Using a stock pot, sauté onion and butternut squash in olive oil until they become slightly soft. Add the rice and sauté until lightly browned. Then pour in the J. Lohr Estates Cabernet and chicken stock. Cover and simmer for 20 minutes, or until all of the liquid has evaporated. Remove from heat and add in the mascarpone and reggiano cheeses, along with the chopped nuts and rosemary. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

2009 J. Lohr Estates Seven Oaks Cabernet Sauvignon

Awards for our 2008 vintage:
"GOLD" - 2011 San Francisco Chronicle Wine Competition

Limited rainfall set the tone for the 2009 growing season in Paso Robles, with totals reaching approximately half of the normal twelve inches. Cabernet Sauvignon does well in dry years, and 2009 was no exception. Cold April temperatures, which limited vine growth in the first month after budbreak, were followed by a warmer May with a one day spike reaching 104 degrees F just after bloom. The added heat units helped to establish the canopy needed to ripen the majority of our vineyard blocks. This was followed by an unlikely rain event on October 13th, which delivered 2.5 to 11 inches of rain to the area in a single day. The 2009 wines show significant tannin structure, and the regional expression of black currant, black cherry and chocolate are evident.


Cabernet Sauvignon
The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.


TECHNICAL DATA

 

Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 79% Cabernet Sauvignon, 9% Petite Sirah, 5% Petit Verdot, 2.5% Merlot, 2.5% Syrah, 1% Cabernet Franc
Harvest Dates: Sep. 18 - Oct. 9, 2009
Brix at harvest: 25.2° Brix average
Vinification:  
Fermentation: Fermented in stainless steel
tanks with peak temperatures reaching 92° F
Malolactic:
 

 
Stainless steel tanks and barrels
using Viniflora Oenos
Maturation: Aged 12 to 14 months in barrel
Barrel type: Primarily American oak barrels
with toasted heads
Bottling chemistries:
pH: 3.75
Total Acidity: 0.67 g/100ml
Alcohol: 13.78% by volume
Residual Sugar: 0.22%
Cellaring: Delicious upon release, but has the
structure to age for up to 7 years.

Winemaker's Comments
A particularly dense vintage, this wine is red-purple in color with a bright hue. Aromas of black currant, plum and black cherry are lifted by a bouquet of vanilla, toasted pastry and spice from a year of barrel aging. The palate is bursting with primary fruit and a broad, rich tannin structure.

Jeff Meier, winemaker

 

Price: $17.00 750ml

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