March Pairing

2015 Riservia – Primitivo

This wildly enticing, full-bodied Primitivo boasts exotic floral aromas, soft tannins and a gorgeous finish. It was crafted from grapes handpicked in the respected Paso Robles Estrella District of California and aged in new premium French oak for 30 months. These touches make this a vintage you may want to keep all to yourself; but we suggest you uncork a bottle and share it with a friend. Our exquisite Primitivo pairs well with pizza or your favorite pasta in red sauce.

We’ve chosen to highlight it with a scrumptious Orecchiette with Roasted Tomato Sauce.

Serve up a hearty helping of pasta, slice a nice crusty loaf of bread and pour yourself a glass of our delectable Riservia Primitivo. You’ll thank us later.

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Orecchiette with Roasted Tomato Sauce

1 pt. cherry tomatoes

1 t. olive oil

salt and pepper, to taste

12 oz. orecchiette pasta, cooked per package directions, 1/2 cup cooking water retained

2 T. olive oil

8 oz. Italian Sausage, casings removed, optional

2 cloves garlic, minced

1 small onion, diced

1/4 c. dry red wine

1/2 c. chicken broth

2-3 oz. field greens

1/4 c. grated Parmesan cheese + more for serving

Toss cherry tomatoes with 1 t. olive oil and salt and pepper. Place onto a baking pan lined with a silicone mat and roast in a preheated 400* oven for 10-12 minutes, until they burst.

While tomatoes are roasting, heat the 2 T. of oil in a large skillet over med high heat. Add the sausage, and cook, breaking it up with a wooden spoon until crumbled and brown. Add the onions and garlic. Cook and stir until fragrant and softened. Add the wine. Cook and stir, scraping up any browned bits stuck to the bottom of the pan, for 3-4 minutes, until the wine evaporates, and pan is deglazed. Add the chicken broth, roasted tomatoes and field greens. Cook and stir until greens are wilted and tomatoes are heated through. Stir in the cheese and the cooked pasta. Cook and stir until pasta is warmed and coated with the sauce, adding the reserved pasta cooking water, if needed. Taste and season with additional salt and pepper, as needed.

Serve with additional cheese for sprinkling and a glass of your favorite RF Fine Wines Primitivo.

February Pairings

2015 Limited – Cabernet Sauvignon

This rich full-bodied wine is known for its hint of dark fruits with butterscotch accents and pairs well with hearty meals. This month we are uncorking a bottle of our 2015 Limited – Cabernet Sauvignon and serving it alongside an herb crusted steak with braised vegetables. The full body of the Cabernet plays nicely with the hearty porterhouse and melody of braised vegetables that includes, red and yellow bell papers, zucchini and russet potatoes all topped with fresh shredded basil.

To complete the perfect paring with our exquisite Limited Cabernet, we suggest a salad of mixed winter greens topped with a splash of balsamic vinaigrette.

Do more with your meals and enjoy a bottle or two of our Limited Cabernet Sauvignon!

RF FINE WINES 2015 Limited Cabernet Sauvignon

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Herb Crusted Porter House Steak

INGREDIENTS

For the herbed butter:

1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped

1/2 cup (1 stick) unsalted butter, at room temperature

Kosher salt

Freshly ground black pepper

For the steak:

2 porterhouse steaks, (2-inch thick), about 4 pounds

2 tablespoons vegetable oil

2 tablespoons butter

Kosher salt

Freshly ground black pepper

PREPARATION

DO AHEAD:

Herbed butter can be made ahead and refrigerated for up to one week.

Make the herbed butter:

In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.

Cook the steak:

Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.

Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.

Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.

To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.

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Braised Chunky Vegetables

INGREDIENTS

2 medium Russet potatoes (approximately 1 pound), peeled and cut into 1-inch cubes

1/2-cup vegetable oil

Freshly ground black pepper

1/4-cup extra-virgin olive oil

3 cloves of garlic, peeled

2 small onions peeled and cut into 1-inch chunks

2 small red bell peppers cored, seeded, and cut into 1-inch cubes

2 small yellow bell peppers cored, seeded, and cut into 1-inch cubes

2 small zucchini, ends trimmed, quartered length wise, cut into 1-inch cutes

1/2-cup shredded fresh basil leaves

Salt

PREPARATION

Stir the potatoes into a large saucepan of boiling salted water. Return to a boil and cook just until the potatoes are tender when poked with the tip of a knife, about 4 minutes. The potatoes should still be quite firm. Drain the potatoes and spread them out on a baking sheet to cool.

Heat the vegetable oil in a small skillet over medium heat. Carefully slip half the potatoes into the oil and fry, turning them in the oil until golden and crisp on all sides, about 6 minutes. Remove them with a slotted spoon to a baking sheet lined with paper towels. Repeat with the remaining potatoes.

Heat the olive oil in a large skillet over medium heat. Whack the garlic with the flat side of a knife and add to the oil. Cook, shaking the skillet until golden, about 3 minutes. Scatter the onions into the skillet and cook stirring occasionally, until softened, about 5 minutes. Add the red and yellow peppers, season lightly with salt and pepper, and cook, stirring, until the peppers are softened, about 5 minutes. Add the zucchini, season lightly with salt and pepper, and cook, stirring gently until the vegetables are browned and tender, about 7 minutes. Add the potatoes and toss. Toss gently with shredded fresh basil. Taste, and season with salt and pepper if necessary.

Serve immediately on warm plates.