A Perfect Pairing: 2017 Cinsaut with Ancho Chile and Coffee Flank Steak
This is our 5th successive vintage of Cinsaut as a single varietal. This latest version starts with a nose of roses and cranberries, then delivers dark chocolate, vanilla and white pepper on the palate – a perfect complement to the smokey flavor of the ancho chile and coffee rub used in this easy and delicious recipe.
Contents of the spice packet included in your wine club shipment
1 flank steak (or skirt steak)
Trim steak and remove excess fat
Heat grill to medium-high (~400)
Rub generously with the spice packet. Let sit for 30 minutes to several hours covered in the refrigerator.
Grill steak, turning once for 8-10 minutes total depending on the thickness of the steak.
Remove steak, tent with foil and let rest 5 minutes.
Serve sliced steak with roasted rosemary new potatoes and candied carrots, or with a colorful spinach salad and quinoa. Pour yourself a glass of 2017 Hovey Cinsaut and enjoy!
Backyard BBQ, Burgers and Barbera
It’s summertime and we can think of few things more enjoyable than burgers on the porch with family and friends. Chuck Hovey is famous for these burgers, and of course his Barbera. The fruit for our 2016 Isabel Reserve Barbera is from Walker Vineyards in El Dorado County. Longtime friends Lloyd Walker and his daughter Ann Johnson farm Barbera near the Consumnes River canyon. Unique growing conditions in 2016 resulted in an exceptional wine that will cellar well. Enjoy a bottle with these luscious burgers.
½ lb. pork sausage
½ lb. ground beef (80/20 makes for juicier burgers)
Selection of your favorite herbs (oregano, parsley, or sage work well)
Mix sausage and ground beef with herbs (optional). Roll into loose rounds, then flatten with palm of your hand to about 1-inch thick. Use your thumb to make a small indent in the middle – this will help keep the patty from bulging in the middle as it cooks.
Salt & Pepper each side of the burger. Let sit at room temperature while the grill heats up.
Heat grill to high (~400ο)
Grill burgers for ~3 minutes per side on direct heat. Then move to indirect heat for an additional 2 minutes (longer depending on how well-done you like your burgers.)
Remove burgers, tent with foil and let rest 5 minutes.
Serve burgers with the traditional fixings – lettuce, tomatoes, avocado, grilled onions are a nice touch. Cheers!