Wine & Food Pairings

Montepulciano

Simple Roasted

Pork Shoulder

Ingredients:

  • 3 Tablespoons Olive Oil

  • 3 Tablespoons Chopped Garlic

  • Salt and freshly ground black

  • 1 (4 pound) pork shoulder

 

Directions:

Preheat the oven to 425 degrees F.  In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours.

Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Aaron McGargo Jr Food Network 9/28/2020

Plum Sauce

Ingredients: 

  • 9 tbsp butter

  • 4 ½ tbsp honey

  • 12 red or black plums, sliced in half and pitted

  • 3/4 cup Montepulciano (or another red of choice)

  • Pinch of salt, optional

 

 

  1. Heat a sauté pan over medium heat. Add butter and let it melt, slightly brown. Whisk in sugar and add plums, cut side down. Let bubble and cook for 4-6 minutes, until slightly softened (you can move the plums around a bit if needed to prevent sticking).

  2. Remove the plums and set aside on a plate. Deglaze the pan with the red wine (Montepulciano), whisking together to combine. Let slowly simmer for 2 minutes until reduced slightly. Remove from heat. The sauce will thicken slightly the longer it rests.

By, Lisa Ann Bear September 2020

Lavender Bliss

Shortbread Cookies

Ingredients: 

  • 10 tablespoons unsalted butter

  • 1/2 cup confectioners sugar

  • 1/2 teaspoon pure vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon kosher salt

  1. In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.

  2. Add confectioners sugar and salt; mix until combined. 

  3. Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.

  4. Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.

  5. Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices

  6. Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper. 

  7. Use a fork or skewer to indent a pattern onto the top. 

  8. Bake for about 10 minutes, rotating baking sheet in the oven halfway through. 

  9. Transfer to a wire sheet to cool.

By: John Kanell, Preppy Kitchen, December 17, 2019

Burd Pinot Grigio

Bite Me Capuline

Hard Cider

Arugula Salad with Lemon Parmesan Dressing

Apple & Chilli Chutney

Ingredients:

  • 1/3 cup freshly grated Parmesan cheese

  • 5 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon finely grated lemon peel

  • 4 cups (packed) baby arugula

  • 1 cup halved cherry tomatoes

PREPARATION:

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover;chill up to 3 days.Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

This pairs wonderfully with our Burd Pinot Grigio!

 

Tori Ritchie Bon Apetit Magazine April  2009

Bite Me Dry Apple Cider

Crostini with

Goat Cheese &

Seasonal Fruit

Ingredients:

  • French Baguette

  • 2 T Olive Oil

  • 4oz Softened Chèvre Cheese

  • 1/4 Cup Pecans

  • 1 Tart Apple

  • Fresh Lemon Juice

 

Instructions:

Preheat the oven to 400 degrees Fahrenheit.  Cut the baguette into thin slices on a bias with a serrated knife. Take a baking sheet and brush it with olive oil, line it with parchment paper, then brush parchment paper with olive oil.  Place the slices of baguette on the parchment paper and brush each piece thoroughly with olive oil.  Bake for about 8 minutes.  Remove from oven, and cool.  

 

Turn the oven down to 350 degrees Fahrenheit. Roughly chop the pecans and place on the baking sheet, place in the oven for 5-7 minutes.  Remove from the oven and cool.

Spread softened chèvre cheese on the toasted baguette, sprinkle the pecans on the chèvre, slice your tart apples thin, and squeeze lemon juice on to coat them. Place one slice of apple on each crostini. Enjoy!  Pairs great with our hard apple ciders.

Lisa Ann Bear  10/4/20

Ingredients:

  • 4 Large (or 6 small) Green Cooking Apples, peeled, cored and chopped

  • 2 Cloves Garlic, chopped

  • 1 Onion, finely chopped

  • 2 Red Chillies, seeds removed and chopped

  • 1/2 cup Fresh Ginger, peeled and chopped

  • 1 cup Raisins

  • 1 1/2 cup brown sugar

  • 1 T mustard seed

  • 2 t salt

  • 2 1/2 cups cider vinegar

PREPARATION:

Place ingredients in large stainless or enamel sauce pan and stir in the brown sugar until dissolved.  Simmer until mixture is think (about 1 1/2 hours).  Pour into jars and seal.

This pairs wonderfully with any of our hard ciders but really well with the sweet cider. This is a great garnish for game meats, your thanksgiving meal!

 

By: Chelsea Sugar

Petit Sirah

Pepper Steak over warm Fall Vegetables

Ingredients:

  • 4 choice cuts of steak

  • 16 small beets

  • 16 small purple plums

  • 1 Fennel Bulb

  • Drizzle of Balsamic Vinegar

  • Salt and Pepper to Taste

Instructions:

Preheat the oven to 400 degrees Fahrenheit.  Coat beets in olive oil wrap them in foil and roast in the oven until fork tender, about 45 minutes. Once finished and slightly cooled, peel the beets.

Halve and remove the pit from the plums and brush with olive oil.  Thinly slice the fennel and drizzle them with olive oil and salt and pepper to taste.  They can be grilled, pan fried, or baked together (plums face down) until tender.

Steaks should be at room temperature. Lightly salt both sides and heavily pepper each side with fresh cracked pepper.  Pan sear or grill to your preferred doneness. remove from heat and let rest for 7 minutes.

Arrange the beets, plums and fennel on the plate and slice the steak and artfully arrange over the vegetables. Drizzle balsamic vinegar lightly over the dish.

LisaAnn Bear 10/4/20

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Black Mesa Winery & Tasting Room

Mile Marker 15

1502 Highway 68

Velarde, New Mexico 87582

505-852-2820

Monday - Saturday 11am to 6pm
Sunday 11am to 6pm