I’ll Drink to That!

Even though I’m usually touting the wines and wineries of Paso Robles, I just can’t say enough good things about Navarro Vineyards in Mendocino, California. We first discovered Navarro’s wine at The Roaring Fork restaurant in Scottsdale, Arizona. Their wine list wonderfully suggests wines to pair with their entrees, and the recommendation for mine, (and a must have with any entree is the Green Chili Mac ‘n’ Cheese), was the Navarro Gewurztraminer, Estate Bottled, Dry,  can’t remember the year. Doesn’t matter, every vintage is as good as the last. This Gewurz is dry, high in acidity, and rich with peach, citrus, lychee and vanilla spice flavors. A great wine to pair with Asian food, chicken with latin spices and almost any preparation of pork, summer grilled or autumn braised.  Or just sip this one by itself while enjoying warm summer evenings with friends.  Speaking of summer, another Navarro must, (pun intended), is the ‘08 Rose, made from Grenache,(strawberry and spice), with Carignan from 70 year old vines. Barrel aging rounds out the mouthfeel and adds a hint of vanilla. Paired this one earlier this week with salsa chicken and risotto with squash blossoms. This is one of the best Rose’s I’ve had, and a staple for all outings to the Hollywood Bowl. Their chardonnays are delicious and they even have Edelzwicker! What you haven’t heard of Edelzwicker? No worries, I hadn’t either, but do try this traditional blend of Gewurztraminer, Riesling and Pinot Gris. Another refreshing summer alternative to drinking all that Chard. And for you red only drinkers, yes they make a good selection of those too. Pinot Noir, gold medal winner - Syrah, gold medal winner - Cabernet Sauvignon, gold medal winner…you get the picture.  Last night we opened an ‘06 Zinfandel to serve with our bourbon glazed pork brisket grillers. I was looking for something not as big and “between the eyes” as the Paso zins I usually drink.  This one was beautifully balanced, lower in alcohol, and wonderfully soft and elegant, with a bit of air time. Nice cherries in the nose offset with pepper flavors. So - check out this wonderful, you guessed it, family owned winery - they also have some great deals going for summer!

I’LL DRINK TO THAT!

Glaze for port briskest grillers (could also use on pork tenderloins)

Combine: 1/2 cup of Sweet Baby Rays BBQ Sauce (or your favorite sauce) with 1/4 cup ketchup, 2 teaspoons of Zatarain’s Creole Mustard, 1/4 cup Jack Daniels (or your favorite bourbon), and 2 heaping tablespoons of F.R.O.G. jam. (more on this below, don’t worry). Grill pork and glaze with mixture almost at end of cooking. Served with roasted sweet potatoes, chunked and seasoned with caraway seed, salt, pepper and olive oil (thanks Sue) and summer succotash braised in bourbon. (Love my bourbon in cooking)

OK, what is F.R.O.G. jam? You’ll be relieved to know it is not made from frogs. Think, figs, raspberries, orange and ginger. This is a delicious marmalade that I consider a pantry staple - we joke it’s good on and in everything… and it is.  They don’t have a web site, but you can call and order, as we do, or better yet, visit their wonderful bakery in Paso Robles, Cider Creek, and pick up a few jars for you and your friends. Don’t forget the apple goodies!

Cider Creek Bakery - 205 Oak Hill Rd. , suite 102 - Paso Robles - 805-238-4144