Kalyra Recipes

Wine Pairing: Kalyra Barrel Select Chardonnay

6 pork chops, cut 1” thick
3-4 Tbsp. Dijon mustard
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 large onion, thinly sliced
3 Tbsp. flour
1 ½ c. chicken broth
¾ c. whole milk (or low-/non-fat)
1 tsp. freshly snipped dill
½ tsp. salt
½ tsp. white pepper
Cooked basmati rice.

Generously brush one side of chops with mustard. Melt butter and oil in a large, heavy skillet. Add chops, mustard side down, and cook on medium heat until lightly browned. Brush top side with mustard, turn, and cook until lightly browned. Remove chops, keep warm. Add onions to pan and cook until golden brown, about 5 to 10 minutes. Remove skillet from heat, add flour, and whisk to combine. Add broth, a little at a time, whisking constantly to prevent lumps from forming. Return pan to heat and cook until boiling. Add milk and stir. Add dill, salt, and pepper.

Return chops to pan, reduce heat, cover, and simmer for 50 to 60 minutes, until tender, turning once. Serve chops with sauce over hot rice.

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Our Favorite Mixer Recipes

Here are a few of our winemaker’s favorite recipes for mixing that new bottle of “239” you’ll be receiving in the special summer shipment!

The Double Helix: 239 mixed with a Sparkling Blood Orange Soda (our favorite is Bundaberg) and serve on the rocks — an Authentic Aussie flavor experience.

The Whippet:  239 mixed with Pomegranate juice served on the rocks–like a Greyhound only smaller

Ginger Snap:  239 mixed with Bundaberg Ginger Beer served on the rocks –Drink gingerly, it’s got real ginger pieces and a snap to it!

239 to a T: 239 with tonic and lime served on the rocks — a classic, smooth and original; a forever winner.

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For 239 Red Sangria add

3/4 of a gallon of  Bundaberg’s blood orange soda
One small bottle of Gus’ cranberry lime soda
One liter or slightly less of tonic water
A splash of champagne or Rieme’s Pink Lemonade

Stir then mix in your favorite sweet fruits, sliced and peeled. We like kiwi, watermelon, strawberries and peaches
Add ice to chill (but not too much, maybe two cups or use a frozen ice infuser.)
Adjust the flavor and strength to suit  your taste
Add 1.5 bottles to 2 bottles of 239 Rose

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For White 239 Sangria add

One box of Paul Newman’s Lemonade
One liter of tonic water
One small bottle of Orange Juice
A splash of champagne or Ginger Beer
Citrus fruit sliced: oranges, lemon, limes and grapefruit
1.5 – 2 bottle of 239 Grenache Blanc

Add ice to chill (but not too much, maybe two cups or use a frozen ice infuser.)

Bonus: you can infuse almost any fruit with 239 in the refrigerator for an hour before you want to use it—adds a special flavor to any cocktail

Cheers!

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Wine Pairing: MC2 Members Blend

Ingredients

3 lbs pork loin, trimmed of fat
3 cloves garlic, cut in half lengthwise
6 whole cloves
3 lemons, zest removed and juiced
3 navel oranges, zest removed and juiced
6 bay leaves, crushed
3 rosemary springs
2 tbsp fennel seeds, crushed
3 tbsp olive oil, divided
1 cup Marsala wine
1/4 cup brown sugar
2 tbsp balsamic vinegar
1 tbsp butter

On the fatty side of the roast make 6 deep slits. Fill each slit with a garlic sliver and whole clove. In a large airtight non-reactive container combine the zests, citrus juices, bay leaves, rosemary, fennel seeds and 1 tablespoon olive oil, add the pork roast.

Marinate the pork overnight or for at least 8 hours. Preheat oven to 350 F. Remove pork from marinade and pat dry. In a Dutch oven heat 2 tablespoons of olive oil over medium heat. Brown the pork roast on all sides. Cover the roast and cook in the oven for 45 minutes, pour1/2 cup Marsala wine over the roast. Cover and return the roast to the oven and cook for another 20–30 minutes until the internal temperature at the roasts thickest part reaches 140 F. Place cooked roast on a cutting board and cover with aluminum foil. In the meantime pour the balance of the Marsala wine into the Dutch oven and heat over medium heat. Stir constantly scrapping off the brown bits. Add the brown sugar and balsamic vinegar, whisk until the sugar is dissolved and sauce starts to thicken. Whisk in the butter and continue cooking until syrupy. Cut roast into 1/4” slices and serve with Marsala sauce.

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Pair With: 2009 Metralla Blend

Ingredients

1/4c Honey
2 Tbsp Dijon-Style Mustard
2 Tbsp Chopped Fresh Rosemary
1 tsp Ground Black Pepper
1 tsp Course Sea Salt
1 tsp Lemon Zest
3 Cloves Minced Garlic
5 lbs Whole Leg of Lamb

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the fridge overnight.

Preheat oven to 450 degrees F (230 degrees C).

Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let teh roast rest for about 10 minutes before carving.

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Pair with our Merlot

Ingredients

2 (2lb) Slabs of Baby Pork Ribs
1 Tbsp Ground Red Chile Pepper
2 1/4 Tbsp Vegetable Oil
1/2 cup Minced Onion
1/2 cup Tomato Paste
1/2 cup White Vinegar
1/2 cup Brown Sugar
2 Tbsp Worcestershire Sauce
1/4 tsp Coarsely Ground Black Pepper
1 1/4 tsp Liquid Smoke Flavoring
2 tsp Whiskey
2 tsp Garlic Powder
1/4 tsp Paprika
1/2 tsp Onion Powder
1 Tbsp Dark Molasses
1/2 Tbsp Ground Red Chile Pepper
2 tsp Salt
1 1/2 cups Water
2 1/2 Tbsp Honey

Preheat oven to 300 degrees F (150 degrees C). Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. Preheat an outdoor grill for high heat. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).

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Pairs With the 2010 MC2 Members Blend

Ingredients

3 Tbsp Olive Oil
1 Onion peeled and choooped
2 Cloves Garlic, chopped
1 tsp Minced Fresh Rosemary
1 Tbsp Chopped Fresh Thyme
2 lbs Beef, cut into 2″ cubes
1/2 tsp Salt
1/2 tsp Ground Black Pepper
2 Tbsp All-Purpose Flour
1 lb Butternut Squash, trimmed and cut into 2″ cubes
1 cup Kalyra Rare Tawny Port
1/4 cup Chopped Sun-Dried Tomatoes
3-4 cups Beef Broth
2 Tbsp Fresh Chopped Flat-Leaf Parsley
1 Loaf Crusty Bread, for serving

In a large soup pot, heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender; about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Kalyra Rare Tawny Port (or Marsala wine). Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.

Season the stew with additional salt and pepper to taste. Sprinkle with chopped parsley. Serve with crusty bread alongside.

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Pairs with Kalyra Syrah

Ingredients

Pizza dough
4 slices Prosciutto, torn into pieces
1/2 cup crumbled Gorgonzola cheese
4 large fresh figs, quartered and then sliced into fourths
fresh arugula
1/4 cup balsamic vinegar
1 tablespoon brown sugar Directions

1. Preheat oven to 450 degrees F and set oven rack on lowest level.
2. On a lightly floured surface, quarter the dough. Keep one quarter on the board and place the remaining dough back into the refrigerator.
3. Allow pizza dough to come to room temperature for 30 minutes before rolling.
4. Cut the dough in half, setting one piece aside.
5. Roll the dough into a thin, narrow rectangle, approximately 4-inches x 12 inches and 1/4-inch in thickness.
6. Place dough on baking sheet, lightly brush with olive oil and liberally prick it with a fork.
7. Place in the oven for about 4-5 minutes. Remove.
8. Scatter Prosciutto, Gorgonzola cheese and figs over partially cooked flat bread.
9. Bake for about 5 minutes, or until the flat bread begins to brown along the edges.
10. Meanwhile, place balsamic vinegar and brown sugar in a small saucepan set over medium high heat until it reduces by half, about 5 minutes but watch it – saucepan size matters here.
11. When flat bread is done, remove from sheet pan and place on serving board or platter, scatter fresh arugula over the top, drizzle with balsamic reduction, slice and serve.
12. Repeat process with the remaining dough.

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Pairs with 2011 Grenache Blanc

Ingredients

2 Granny Smith apples, cored and peeled
12 big sea scallops
4 Tbsp olive oil
1/4 cup seasoned rice vinegar
1/4 cup honey
8 fresh basil leaves, thinly sliced
fresh ground pepper salt

1. Preheat a gas grill at high heat.
2. Slice apples crosswise into quarter-inch slices.
3. Brush olive oil on both sides of apple slices and scallops, and season lightly with salt and pepper.
4. Grill apple slices for 1 minute on each side.
5. Remove from heat, and place 3 apple slices on each dinner plate.
6. Grill scallops for 2 minutes on each side, and place a scallop on each grilled apple slice.
7. Mix the rice vinegar and honey together and drizzle on scallops.
8. Sprinkle with sliced basil and serve with freshly ground pepper and Kalyra Grenache Blanc.

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Pairs with the 2009 Grenache/Syrah Blend

Ingredients

10 oz portion beef tenderloin
Kosher salt & pepper, to taste
Horseradish aioli, recipe follows
10 Crostini
1/2 cup store-bought or homemade Pesto

Preheat oven to 400°. Season beef with salt & pepper. Place large skillet over medium-high heat; sear tenderloin on all sides. Transfer beef to baking sheet and roast in oven until thermometer inserted in thickest part of fillet shows 125°. Remove from oven and set aside to cool. Slice tenderloin and season to taste with more salt & pepper.

Spread a little horseradish aioli on each crostini and top with beef slices. Top each with a dollop of pesto and serve.

HORSERADISH AIOLI INGREDIENTS

1/2 cup mayonnaise
2 Tbs prepared horseradish, or more, to taste
Freshly ground black pepper
1/2 lemon

HORSERADISH AIOLI INSTRUCTIONS

In small bowl whisk together mayonnaise and horseradish. Season with pepper and lemon juice.

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Pairs with MC2 Members Blend

Ingredients

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

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Pairs With our Barbera Wine

Ingredients

1 onion, thinly sliced
1 bunch spinach (approx 5 oz)
2 store-bought pizza doughs
1 cup whole milk ricotta cheese
1 pound lamb Merguez sausage, removed from casing and cut into ½ inch pieces

Prepare the grill to medium-high heat or preheat the oven to 500 °F.

Heat one tablespoon of oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally until soft and browned, around 20 minutes. Remove from the heat and reserve.

Bring a large pot of salted water to a boil. Add the spinach and cook until just soft, around 3 to 4 minutes. Strain the spinach using a colander and cool. Squeeze the excess water from the spinach using a towel, then chop finely and reserve.

Divide the pizza dough into 4 pieces, then press or roll out the dough until 1/8-inch thick. Brush the dough rounds with olive oil and sprinkle with salt.

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