- November 2018
- July 2018
- June 2018
- April 2018
- March 2017
- October 2016
- July 2016
- March 2016
- October 2015
- May 2015
- February 2015
- December 2014
- July 2014
- May 2014
- April 2014
- January 2014
- December 2013
- October 2013
- March 2013
- February 2013
- January 2013
- September 2012
- August 2012
- June 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
Monthly Archives: October 2011
When: Sunday, December 4, 2011
Time: 4:00 pm – 7:00 pm
Where: Fess Parker’s DoubleTree Grand Ballroom, 633 633 E. Cabrillo Blvd, Santa Barbara, CA, 93103
The Details: Andrew will be pouring his 2008 Espérance, 2008 Syrah Tous les Jours, 2008 Syrah Terra Bella Vineyard, and 2008 Syrah Reserve. Nearly 100 premium wineries will be pouring, coupled with gourmet morsels from notable chefs; all in a gorgeous beach-side setting! Tickets are $100/person in advance, and $150/person at the gate. Click here to purchase tickets.
Where: The Winery – 5095 Zaca Station Road, Los Olivos, California, 93441: See below for video directions.
Time: 11:00 am – 4:00 pm
Details: Enjoy live music, library wines, vertical flights, barrel and fermentation tastings, and Flatbread pizza hot off the grill! Free to wine club members and their guests…Save the Date!
RSVP: To Kristen@AndrewMurrayVineyards.com or call us at (805) 686-9604 and be sure to let us know how many will be in your party.
Once again, wine club member Karen of Tasty-Trials.com has graced our website with an enticing recipe. You’ll find the touching story behind ‘Mom’s Lasagna’ at Tasty-Trials.com. This dish makes a perfect meal for a brisk, autumn evening. After a pre-dawn morning with the picking crews in the vineyard, followed by a long day of crushing, a steaming hot slice of lasagna with a glass of our 2009 Syrah Watch Hill Vineyard sounds mighty good.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, chopped
- 16 ounces cottage cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced fresh thyme
- 1 1/2 tablespoons chopped fresh parsley
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 2 14.5 ounce cans diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 15 ounce can tomato sauce, divided use
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 12 ounces lasagna noodles
- olive oil
- 16 ounces mozzarella cheese, shredded
- 1/2 cup grated parmesan cheese
In a large dutch oven over medium heat, heat olive oil and sauté onions until soft. Stir in garlic and cook for another minute, making sure garlic doesn’t burn. Transfer onion mixture to a bowl to cool slightly. Stir in cottage cheese, basil, thyme, parsley, eggs salt and pepper. Mix well. Reserve in refrigerator.
In the same pot, cook ground beef until no pink remains. Drain off all fat. Add canned tomatoes and their juices, oregano, garlic and onion powders, salt and pepper. Simmer until most of the tomato juice is gone. Add about half the can of tomato sauce, tomato paste and red wine. Stir well and let simmer for about 30 minutes to allow flavors to develop.
Meanwhile preheat oven to 350 degrees. Cook the lasagna noodles in salted water and according to the package until tender. After draining noodles, toss gently with a little olive oil to prevent sticking.
When ready to assemble lasagna, spread remaining half can of tomato sauce on bottom of a 13×9 glass pan. Lay 4 noodles across the pan, overlapping slightly to fit, followed by half of the cottage cheese mixture, one third of the meat sauce, and one third of the mozzarella cheese. Repeat with another layer of noodles, remaining cottage cheese mixture, one third meat sauce and one third mozzarella cheese. Lastly, add one more layer of noodles and top with remaining meat sauce and mozzarella cheese. Sprinkle parmesan cheese over the top.
Place the lasagna dish onto a rimmed baking sheet and bake for 1 hour, until top is brown and crusty, and lasagna is cooked completely through. (If top is getting too brown, tent a piece of foil over the pan.) Remove and let sit for at least 10-15 minutes before cutting it.
*Notes: I cooked the entire 16 ounce package of noodles to allow for breakage.
Braised Short Ribs with Ancho Chili Spiced-Syrah Reduction
Wine club member Karen of Tasty-Trials.com created this special recipe using our 2008 Syrah Tous les Jours. As ‘Tous les Jours’ means ‘every day’ in French, you won’t feel guilty using this entry-level priced Syrah for both cooking and enjoying during a weeknight dinner. Our hats are off to talented Karen for developing this recipe for our collective dining pleasure!
- 1 1/2 – 2 pounds boneless or bone-in beef short ribs
- canola oil
- 4 carrots
- 3 celery stalks
- 1 small fennel bulb
- 2 tomatoes
- 1 yellow onion
- 1 head of garlic
- 1 sprig of rosemary
- 6-8 sprigs of thyme
- 20 peppercorns
- 1 bottle Andrew Murray Vineyards Syrah Tous les Jours
- 1/2 cup brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoons ancho chili powder
- 1/2 teaspoon cinnamon
- 1 tablespoon unsalted butter
Preheat oven to 350 degrees.
Roughly chop carrots, celery, fennel, tomatoes and onion. Cut head of garlic in half, unpeeled. (This will all be strained out later.)
Trim excess fat off the short ribs. Season with salt and pepper, then toss in flour to coat. In a 5-6 quart dutch oven, heat canola oil on high. When oil is very hot, sear short ribs on all sides to brown. Remove from pot and reserve.
Into the same pot, add chopped vegetables, herbs and peppercorns. Pour in a small amount of wine to deglaze the pot, scraping the bottom. Add remaining wine. Stir in brown sugar, cocoa powder, ancho chili powder and cinnamon. Place short ribs back into pot, resting on top of vegetable mixture. The short ribs should be almost completely covered with liquid. If necessary, stir in some water until short ribs are almost covered.
Bring liquid to a boil on top of stove, then cover and transfer to oven and cook for 3 hours.
When short ribs are done, remove from pot and cover with foil. Pour the remaining mixture through a fine mesh strainer into a saucepan, pushing all the liquid out. Discard solids. Simmer sauce to thicken, then stir in butter.
Serve short ribs with sauce over your favorite mashed potatoes.
Mornings are cooler now in the Santa Ynez Valley; fog lies over the vineyards as dawn breaks, clearly indicating the onset of fall. Mother Nature withdraws her vaporous tendrils binding them up for the day to reveal crisp autumn mornings. Vines that have worked so hard all year to produce their fruit are showing signs of completing their cycle, their rich green leaves of summer are now dappled with amber. Most of the white fruit has been harvested in a mad dash to beat October’s first rains, and the thicker-skinned reds are drinking in their last weeks of sustenance before leaving the vine.
My workday starts and ends in the dark at this time of year. In fact, some days don’t end at all. Last week our little crew put in a 38-hour ‘day’ pressing Grenache Blanc and Roussanne ahead of the rain. We’re in a continuous cycle of punch down, crushing, pressing, testing, and bottling. We’re replacing gaskets, and wrangling with vendors to ensure that all equipment is up and running 24 hours a day. Each day I don the hat of mechanic, farmer, scientist, artist, winemaker, salesman, IT guy, and general manager. Weekends become a distant memory, as hazy as the foggy mornings. It’s times like these when I realize how fortunate I am to truly love what I do. If I didn’t, life would be unbearable.
I read Steve Jobs’ Stanford commencement speech after he died last week. As absurd as it sounds, I was struck by a few parallels. The first was his comment that, “It wasn’t all romantic.” I think that many people have a romantic ideal wrapped around the notion of winemaking. And while some of it is true, there are some decidedly ‘unromantic’ aspects to it. Second, I too, was fortunate enough to stumble upon what I loved at an early age. I made my first wine in Australia at the age of 19 and have never looked back. And third, while he lost Apple for a while, I lost my estate vineyard and my winery in 2006. Like Jobs, I found the loss devastating, but it may have been the best thing that ever happened to me. I’m no longer shackled to my estate grapes. I’ve been able to search out grapes to specifically satisfy any flavor profile that I desire and establish a great new winery site. The resulting wines have been both personal and critical favorites.
Late at night, when I leave the winery exhausted from a day that is both physically and mentally taxing, I can’t help but think of those hardy pioneers who came out west to work the land. I go home to electricity, a hot shower, and a soft bed; they went home to lanterns, no bath unless it was Saturday, and a mattress stuffed with straw or perhaps feathers. Still, I suspect we share similar emotions of having completed a hard day’s work and knowing that our crops are in and hoping that we’ll be able to successfully take our product to market. My hands are stained from the grapes and split from the work, but when I look down at them, I know that, like Steve Jobs, I am quite possibly one of the luckiest guys on earth.
Many thanks to all of our wonderful wine tasters who visited Andrew Murray Vineyards this weekend…we loved seeing you!
Here’s an excerpt:
“A kitchen sink blend of Grenache Noir, Syrah, Cabernet Sauvignon, and Cabernet Franc, it’s a spice box extravaganza that commands attention. Though splashing a spectrum of flavors across the palate like a brightly lit magenta-to-indigo rainbow, first impressions are freshness, focus, and balance. Surprisingly lively for a 5 year old wine. Clearly well made – and dangerously accessible. Deal.” Read the whole review here.
When: Friday, October 14, 2011
Time: 4:30 pm – 7:00 pm
1114 State Street, Suite 24, Santa Barbara, CA 93101
Details: Tasting Fee = $12.00/person…last tasters in by 6:45 pm