Wine and Food Pairings
Shadow Run Style
Some pairings are easy: goat gouda pairs beautifully with Cellar Door (our estate grown syrah) and Ewephoria (sheep's milk gouda) is perfect with Eclipse (our estate grown petite sirah). But the real joy in pairing food and wine is the discovery of a duo that we have not experienced and when the pairing is perfect - heaven! So this page is devoted to discovery... Send your pairing ideas to us at firstname.lastname@example.org and we will try your recipe or suggestion and list it on this page.
Creamy Tuscan Chicken
The cream and Parmesan cheese in this rich and savory recipe harmonize beautifully with the Shadow Run white wine blend, The Violinist - a blend of Viognier and Grenache Blanc. Recipe and wine pairing shared by Howard Fairchild.
2 large boneless, skinless chicken breasts each sliced laterally so they're about 1/2" thick
1 tsp salt (for chicken)
½ tsp pepper (for chicken)
1 Tbs olive oil and a dab of butter
3 cloves garlic, chopped
½ onion, chopped
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 tsp pepper
½ cup Parmesan
2 Tbs fresh chopped parsley
Season chicken with salt and pepper.
Heat oil and butter in skillet over medium low heat
Cook chicken on one side for 13 minutes, then flip them and cook for another 15 minutes. Remove chicken from the pan.
Add garlic and onion and saute until translucent.
Stir in tomatoes and spinach til spinach is wilted.
Add cream and pepper and bring to a boil.
Add the Parmesan and parsley and stir until slightly thickened.
Place chicken back in the pan and cover with the sauce.
Serve and enjoy with a chilled glass of Violinist
This pasta is rich with roasted garlic cream sauce, earthy with the added crimini mushrooms, and both flavors are offset by a slight bit of sweet and tart supplied by the sun-dried tomatoes. A pairing hint: food with a creamy base can harmonize equally with a full-bodied white wine (as in the pairing with Violinist above), or with a rich bold red such as the Shadow Run Eclipse (petite sirah). Recipe provided by Howard Fairchild
18 oz (about 3 large) grilled chicken breasts, sliced or cubed
12 oz sun-dried tomatoes, sliced
12 oz mushrooms (crimini), sliced
6 Tbs Parmesan cheese, finely grated
32 oz roasted garlic cream sauce (recipe below)
16 oz (one lb box) bowtie pasta
Fresh Italian parsley, chopped, if desired
Cook pasta according to package instructions. Meanwhile, saute butter and mushrooms for a minute or so in a pot large enough to hold all ingredients. Stir in the sun-dried tomatoes and heat for another minute or so. Add garlic cream sauce, Parmesan cheese and chicken. Heat thoroughly and serve garnished with the Italian parsley.
Garlic Cream Sauce
1 quart of heavy cream
1 head roasted garlic
1/2 tsp ground black pepper
2 Tbs fresh Italian parsley, coarsely chopped
2 tsp salt
1 cup of grated Parmesan cheese
Roast one large head of garlic (use terracotta garlic roaster, or check internet for other roasting options). Scale away most of the flaky skin and slice off just the very top of the head. Drizzle small amount of olive oil over the top, add a sprinkle of thyme and a pat of butter. Follow roasting instructions (usually takes about 90 minutes).
Once the roasted garlic is cool enough to handle, squeeze the segments into a blender and add the quart of heavy cream. Process the cream and garlic until smooth. Pour the sauce into a sauce pan and add the pepper and Italian parsley. Bring the mixture to a boil and simmer for 15 minutes. Add salt and Parmesan and stir until thickened and thoroughly heated.
Serve and enjoy with a glass of Eclipse
The perfect wine pairing for this luscious, slightly sweet custard dessert is Jess, our late harvest viognier. Because Jess has the classic viognier flavors of peach, apricot and pear, it pairs beautifully with this traditional French dessert. We drizzle the baked clafouti with a splash of Jess and serve with cold whipped cream and a glass of chilled Jess. Heaven!
1 cup whole milk
½ cup sugar
1 tsp vanilla
2 tbsp melted butter
½ cup flour
1 – 2 pears, (or fresh peaches) peeled, cored and thinly sliced
2 tbsp Jess for drizzling
Preheat oven to 375 degrees. Whisk together the milk, eggs, sugar, vanilla and melted butter. Mix the flour into the batter last, and whisk until smooth. Pour batter into a 9 inch pie pan. Arrange pear slices on top of the batter. As another option, sprinkle sliced almonds on top of the batter.
Bake 35 minutes or until the clafouti is golden brown
Drizzle 2 tbsp of Jess over the finished clafouti
Grilled Crostini with Caramelized Fennel, Sliced Coppa, Saint Andre, and Cranberry Citrus Gastrique
This appetizer, created for Shadow Run Vineyards by Jordan Zullo, is as beautiful as it is delicious and offers an explosion of complementary flavors, much like a finely crafted wine. Pair with Cellar Door, our estate grown syrah and see which disappears first: a bite of crostini, a sip of Cellar Door, a bite of crostini...
8 oz. sliced Coppa
1 French baguette
2 organic fennel, with stalks
1/2 bag dried cranberries
1/2 white onion
1 1/2 cup orange juice
1/8 cup of sugar
1/4 lb. Saint Andre cheese
1. Cut stalk off of the fennel and remove fronds from the stalk. Cut fennel bulb in half. Make sure you cut out the bottom of the fennel which will be in the bottom center (this piece is not edible). Julienne fennel vertically to get nice fanned pieces. Dust with sugar and set aside.
2. Slice the French baguette horizontally in 1/8 inch slices. Place the cut pieces on a baking or sheet tray. Drizzle with olive oil on both sides of the bread. Lightly sprinkle salt and pepper on both sides of bread.
3. In small sauce pan heat 1 tablespoon of oil until hot. Place onion in hot oil and lower heat. Sweat the onion for about 2 minutes or until translucent. Add orange juice, sugar, and dried cranberries into sauce pan and reduce until the sauce thickens.
4. Heat a grill skillet, or you can use a grill for the baguette slices. If you don't have either you can place the crostinis in the oven at 375 degrees for 8-10 minutes or until golden brown. The crostinis can sit in the pan until you are ready to use them.
5. Cut the Coppa in thin slices horizontally.
6. Heat a sauté pan and add olive oil. Make sure the oil is extremely hot. Place the julienned pieces of fennel in the hot pan. Cook on each side until caramelized. Remove from heat and place on plate.
7. Now you are ready to assemble the appetizer. Spread the Saint Andre cheese on the grilled crostini with a butter knife. Place 2 pieces of fennel on top of the cheese. Place a pinch of the thinly chopped Coppa on top of fennel. Drizzle the Cranberry Citrus Gastrique making sure you get a few cranberries on top of the meat. Use the fennel fronds as garnish. Repeat until you have enough for your party!