We think of food in the same way we think of the wine we grow; part of our lives – simple, yet adding a dimension in purity of flavor, enhancing and complimenting each other and those who enjoy it, as we sit together each night to catch up on the day’s events. Here are some of our favorite wine and food pairings:

• 4 pounds pork country style ribs, individually cut
• 1 6-ounce can tomato paste
• 1/2 cup brown sugar
• 1/4 cup frozen orange juice concentrate, thawed
• 2 tablespoons red wine vinegar
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon pepper

Combine everything except the ribs in a bowl and mix. Prepare grill for indirect grilling. Place ribs on grill and cook for about 60 minutes. Turn and brush with sauce. Continue grilling until done. A couple of minutes before you remove the ribs from the grill brush on a heavy coating of the sauce.

Watch ribs carefully to avoid burning.

Pairs well with: Shannon Ridge Zinfandel

Marinade:

• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice or vinegar
• 1 tablespoon soy sauce
  
• 2 tablespoons fresh parsley or cilantro minced
• 1 clove of garlic crushed
• fresh ground pepper season to taste
• salt season to taste

Meat and Vegetables:

• 1 pound lean beef tenderloin
• 1 large red onion
• 8 ounces button mushrooms
• 8 cherry tomatoes or 1 large whole tomato
• 2 green bell peppers

Marinade

1. Combine and whisk all marinade ingredients in a large bowl.
2. Remove half of marinade and pour it in a smaller bowl so meat and vegetables can be marinated separately.
3. Place meat in smaller bowl of marinade letting it remain for 30 minutes at room temperature.
4. Marinate vegetables in larger bowl and, like the meat, let them remain in marinade for 30 minutes at room temperature.
5. Turn meat and vegetables several times while they are marinating to coat all sides.

Preparation For Cooking

1. Cut tenderloin into 1 inch square cubes.
2. Quarter onion and separate curved sections so they can be placed on skewer and wrapped loosely around the next item on skewer.
3. Chop bell peppers into 4 sections and cut each section, shaping pieces so they are approximately an inch or less square and can easily fit onto skewer.
4. If 1 large whole tomato is used instead of cherry tomatoes, cut whole tomato into 8 wedges.
5. Begin to assemble kebab alternating with meat, onion, pepper, mushroom, and tomato, leaving a small amount of space between each item.
6. Spear mushrooms whole, inserting skewer into the base of the mushroom and through the top.
7. Select firm parts of tomato for inserting skewer so it stays positioned on skewer as the kebabs cook on the grill.
8. Preheat grill on medium heat. When ready to grill, place the skewers on the grill grate, keeping each skewer 1 to 2 inches away from the next skewer.
9. Allow the kebabs to cook for several minutes on each side, gently brushing remaining marinade on the kebabs and turning them 2 to 3 times to cook all surfaces.

Pairs well with: Shannon Ridge Petite Sirah

• 1 1/2 pounds ground turkey
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 scallions including green tops, chopped
• Salt
• 1/4 teaspoon fresh-ground black pepper
• 2 tablespoons milk
• 1 egg, beaten to mix
• 2 tablespoons cooking oil
• 1/4 pound provolone cheese, sliced
• 1/2 cup mayonnaise
• 3 tablespoons pesto, store-bought or homemade
• 1 10-inch round or 8-by-10-inch rectangle of focaccia
• 1/2 pound tomatoes, sliced

1. In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
2. In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
3. Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
4. Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.

Pairs well with: Shannon Ridge Barbera

• 1/2 cup soy sauce
• 1/2 cup olive oil
• 1 head of garlic, coarsely chopped
• 1/4 cup coarsely chopped peeled fresh ginger
• 2 tablespoons coarsely chopped thyme
• 2 teaspoons hot sauce
• 1 bay leaf
• Two 2-pound flank steaks
• Salt and freshly ground pepper

1. In a large glass or ceramic baking pan, combine the soy sauce with the olive oil, garlic, ginger, thyme, hot sauce and bay leaf. Add the flank steaks and turn them in the marinade to coat, then cover the baking pan and refrigerate the steaks for at least 2 hours or overnight.
2. Preheat the broiler. Transfer the steaks to a plate. Discard the marinade from the baking pan; scrape the marinade off the steaks. Season them with salt and pepper. Set the steaks on a baking sheet and broil about 6 inches from the heat for 4 to 5 minutes per side for medium rare. Let the steaks rest at room temperature for 5 to 10 minutes. Thinly slice the steaks and serve.

Pairs well with: Shannon Ridge Syrah