2013 Ryan’s Red Release

November 24, 2014
by AmyS
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Ryan's RedOur 2013 Ryan’s Red is now available in the tasting room! Ryan’s Red has been one of our most popular dry reds since it was first introduced. The 2013 vintage delivers rich aromas of red cherry, balanced fruit flavors and a hint of black pepper on the finish. It goes great with BBQ pork ribs so I’ve included a recipe below that I whipped up the other day.

Ryan’s Red is December’s Wine of the Month. When visiting Arché, Club 228 members can get a bottle of Ryan’s Red, a glass of wine of the member’s choice and a snack, all for just $20 + tax.

Oven BBQ Country Style Pork Ribs

6-8 country style pork ribs
2 cups BBQ sauce

Preheat oven to 300ºF. Place the ribs in a large baking dish and cover with half the sauce. Roll the ribs around to completely coat them. Cover with aluminum foil and bake for 3 hours. Uncover, increase temperature to 350 and bake another hour, turning after 30 minutes. Remove from pan and serve with remaining sauce.

BBQ Sauce

1½ Tbs olive oil
1 Tbs minced onion
1 clove minced garlic
¼ cup apple cider vinegar
2 Tbs Ryan’s Red
½ tsp Worchestershire sauce
½ tsp soy sauce
½ tsp molasses
¼ cup chili powder
1 Tbs brown sugar
½ tsp mustard powder
½ tsp freshly ground black pepper

Place olive oil and onion in medium-sized sauce pan. Saute over medium heat until onion begins to soften. Reduce heat to low, add garlic and saute until onion and garlic are soft. Whisk in remaining ingredients and continue to simmer for 5 minutes, stirring occasionally.

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Leg of Lamb, Pork Tenderloin & Brownie Recipes

February 21, 2014
by AmyS
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Last Sunday was a food and wine day to remember. Many people have asked for the recipes so I’ve compiled them here.

The Rum Glazed Pork Tenderloin is a Bobby Flay recipe. Of  course, being out here in the hinterlands negates the availability of certain odd ingredients so a few substitutions were used, like brown sugar for brown muscovado sugar and 1.25 tsp dried fennel for 2 star anise. Also, I never use Canola oil. It tastes fishy to me so olive oil was used instead. Lastly, I did not grill the tenderloin but roasted it. The best tenderloin to use is the double package sold in most big box grocery stores. This recipe uses both pieces of meat. If you will be roasting rather than grilling you will need the following ingredients that are not listed on Bobby Flay’s recipe:

2-3 cloves garlic, cut in half lengthwise
1/2 cup flour
2 tsp minced fresh rosemary
2 tsp dried thyme leaves
1/4 tsp garlic powder
2 tbs olive oil

Prepare the glaze and pineapple relish according to Flay’s recipe, both of which may be prepared a day in advance. Remove the tenderloin from the refrigerator about an hour before cooking. Preheat oven to 500 degrees. Rub the meat all over with the cut garlic. Combine the next 4 ingredients listed above and completely coat the meat with it. Coat the bottom of a roasting pan with olive oil and place the tenderloins in the pan. Roast for 10 minutes. Turn the tenderloins over and roast another 10 minutes. Remove from oven. Internal temperature should be 140 degrees. Cover with foil and let rest for at least 5 minutes. Slice thin and pour on the glaze and pineapple relish. Serve with Arché Yellow Rose.

Boneless Leg of Lamb

5-6 pound boneless leg of lamb

For the marinade:
juice of 1 lemon
3 cloves garlic
2 tsp thyme leaves
2 tbs rosemary leaves
1/4 tsp ground black pepper

For the rub:
3 tbs minced fresh rosemary
4 cloves minced garlic
2 tsp salt
1 tsp ground black pepper

For the glaze:
1 cup Arché Cabernet Sauvignon
1/2 tsp honey
1 tsp sugar

Blend the marinade ingredients in a blender. Place the  lamb and marinade in a plastic bag, seal and refrigerate overnight. Turn the lamb over the next morning. Remove from the refrigerator about an hour before cooking. Discard marinade. Combine the rub ingredients and completely coat the meat. Place on a rack in a roasting pan. Place pan in a preheated 450 degree oven for 20 minutes. Reduce heat to 325 and cook about 13 minutes per pound, total cooking time, until internal temperature reaches 135 degrees. Remove from oven, place on cutting board, cover with foil and let rest 15 minutes. During the resting stage, deglaze the pan with the wine until reduced to about half. Strain the glaze. Add 1/4 tsp honey and 1 tsp sugar. Slice the meat and pour on the glaze. Serve with Arché Syrah.

Cabernet Fudge Brownies with Sweet Temptation Frosting

For the brownies:
1/4 cup Arché Cabernet Sauvignon reduced to 1 tbs
1 stick butter
1/4 cup cocoa powder
2 ounces semi-sweet baking chocolate
1 cup sugar
2 eggs
3/4 cup sifted flour
1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a medium saucepan combine butter, cocoa powder and baking chocolate. Cook over very low heat, stirring constantly until chocolate melts. Remove from heat and stir in sugar. Stir in the wine. Blend in the eggs, 1 at a time. Stir in flour and walnuts. Spread in greased 8x8x2-inch baking pan. Bake for 30 minutes. Cool. Remove from pan and frost. Cut into squares.

For the frosting:
1 stick butter
2/3 cup cocoa powder
3 cups powdered sugar
2/3 cup Arché Sweet Temptation reduced to 1/3 cup

Melt butter. Stir in cocoa powder. Alternately add sugar and wine. Stir or beat to spreading consistency. Serve with Arché Sweet Temptation.

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