Greetings from Truro Vineyards, where the sun is now setting in
the late afternoon and we are busy tucking into the joys of fall and holiday
celebrations, pleased to send along to you three wines perfect for sipping
fireside, pairing with slow roasted home dinners, or serving a festive crowd.
We know you'll enjoy our Cranberry Red, Triumph 2014, and
Chardonnay 2016: culinary advisor Judy Aguera has crafted several delicious
pairing recipes, and these three wines represent the best of the flavors and
aromas of the fall and winter seasons.
Did you know you can also taste these wines at our vineyard this
winter? We look forward to our first year round season in Truro, with open
hours every Friday - Monday in November and December, as well as Friday -
Sunday in January, February, and March.
We'll have warm winter cocktails from South Hollow Spirits and
your favorite Truro Vineyards wines on hand, as well as plenty of seating
around the fire. And keep an eye on our Facebook page for announcements about
special weekend events.
As another season of thanks and gratitude begins, we want to say
thank you for your support of our family-owned and operated vineyard. Enclosed
is a handcrafted, organic confection from Truro's own Salt Box--locally made
caramel that features Twenty Boat Spiced Rum.
We love these opportunities to collaborate with the skilled makers of
the Outer Cape, and we're excited to offer a selection of Salt Box caramels in
our farmhouse shop this year.
At Truro Vineyards, we believe the best things in life are shared
with friends and family. As you taste these wines and try these recipes, we
invite you to plan your next visit and sample a wintry weekend at the vineyard.
Come get cozy; we'll save a space for you.
With warm wishes for a peaceful holiday season,
The Roberts Family
Cranberry Red
This crowd
pleasing wine, a fresh and vibrant blend of Syrah and Rougeon grapes that is
delicately finished with Cape Cod cranberries, is best served slightly chilled.
A wine similar in characteristics to Beaujolais Noveau, Cranberry Red is
semi-sweet and delicious with roasted game and pork.
Triumph 2014
Our classic
Bordeaux-style wine is a balanced blend of 64% Cabernet Sauvignon, 29% Merlot,
and 7% Cabernet Franc. This bold, elegant wine has great tannic structure, plus
plenty of dry, inviting oak to enhance beef, lamb, and hardy cheeses.
Chardonnay 2016
This Chardonnay
opens with the essence of the fall and winter seasons: toasted oak aromas
mingle with ripe apple and vanilla to create a long, warm finish with pleasant
hints of citrus. Serve lightly chilled with broiled seafood, roasted poultry,
and pastas in cream sauce.
AUTUMN PORK TENDERLOIN WITH CRANBERRY RED SAUCE
Truro
Vineyards Cranberry Red beautifully complements the pork tenderloin with this
cranberry sauce. It came as no surprise
to me since pork is one of the friendliest pairing proteins. The sweet/tart cranberry sauce matches
perfectly here with the light fruit flavors of the wine. If the cranberry sauce seems familiar, it's
because I developed this recipe as one of the first autumn recipes for Spiked
Cranberry Relish for Truro Vineyards of
Cape Cod.
2 1 ½ -pound pork tenderloins
1/2 cup finely minced rosemary leaves
1 tablespoons kosher salt
½ tablespoon freshly cracked black pepper
2 tablespoons olive oil
1-pound fresh cranberries
1 ½ cups Truro
Vineyards Cranberry Light Wine
2 sticks cinnamon
2 cups sugar
2 sprigs fresh rosemary
In a small bowl, combine rosemary, salt, pepper and
olive oil, and mix well. This step can be done up to three days ahead. Rub
tenderloins with this mixture, applying a bit of pressure so that it sticks to
meat.
Place the tenderloin on a baking sheet that has been
sprayed with vegetable cooking spray under the preheated broiler, and cook,
rolling it over once until a peek inside shows a bit of pink in the center,
about 15-18 minutes or internal temperature of 145°. Remove and allow resting for 5 minutes.
While tenderloins are resting, prepare the cranberry
sauce. Combine next 5 ingredients in a
saucepan, stirring to dissolve sugar.
Cover and bring to a boil; reduce heat to a steady simmer and cook 15-20
minutes or until cranberries pop. Remove
from heat. Cool and if desired, remove
cinnamon sticks and rosemary sprigs.
Remove about 1 cup and using an immersion blender or food processor,
puree the cranberries into a smooth sauce. If the sauce gels before the tenderloin is ready
to serve, just add a little water to loosen the thickness. The remainder of the cranberry sauce can be
made into a chunky sauce by pulsing in a food processor or immersion blender
for use later or the side if desired.
Refrigerate any leftover sauce.
Makes about 3 cups very lively cranberry relish. Keeps in the refrigerator for a month or
more.
Cut the tenderloin into slices about 1/2-inch thick,
drizzle lightly with the sauce and serve.
Serves 8
ROSEMARY PUMPKIN SOUP
To complement
your Thanksgiving Day meal or to enjoy during winter, this hearty roasted
pumpkin soup would be just perfect. The pumpkin
soup with its biting herbs and earthy flavors is perfect with a glass of Truro Vineyards Chardonnay. The creaminess of the soup mellows the wine's
oakiness, which in turn cuts through the soup's richness, creating a balanced
pairing.
3 Sugar Pumpkins, about 5-6 inches in diameter
4 T Olive Oil
Coarse salt and Pepper to taste
2 large sprigs fresh rosemary, leaves removed
4-6 cups chicken stock (optional vegetable stock for a vegan soup)
2 teaspoons ground cumin
½ teaspoon or more to taste red pepper flakes
Preheat oven to 425˚.
Cut pumpkins into chunks about 1 inch roughly. Set aside seeds to
roast if desired. Put in a large cookie
sheet with a 1-inch lip, lined with foil.
You may need two cookie sheets to hold all the cut pumpkin pieces. Toss the pumpkin pieces with olive oil, salt
and pepper to taste, and the rosemary leaves.
Roast until the pumpkin pieces are thoroughly cooked through and soft.
When cool enough to handle, blend the pumpkin with a little
chicken stock in a food processor or blender adding just enough stock to make a
purée. You may need to do this in
several stages depending on how large your food processor is or you may opt for
a food immersion blender in a Dutch oven.
In the Dutch oven, warm the puréed soup over medium heat adding
more chicken stock to your liking of thickness.
Adjust seasoning and add the cumin and red pepper flakes.
You may serve with a few roasted pumpkin seeds on top.
Yields about 6 generous servings
MEATLESS BOLOGNESE
Truro Vineyards Triumph has an earthy quality that brings
out the mushrooms richness in this dish.
The mushroom ragù made the wine taste a bit creamier while balancing the
wine's tannins. I prefer using rigatoni
with this mushroom ragù because the shape of the pasta is perfect for holding
generous scoops of the mushrooms.
1 large onion, chopped
2 teaspoons minced garlic
¼ cup olive oil
1 teaspoon dried thyme
½ teaspoon dried oregano
1 pound thinly sliced assorted mushrooms
1 cup Truro Vineyards
Triumph
1 14 ½-oz. can crushed tomatoes
Salt and freshly ground pepper to taste
¼ cup grated Parmesan-Reggiano
cheese
3-4 large basil leaves chopped
Shaved Parmesan-Reggiano to serve
1-pound rigatoni pasta
Truffle oil (optional)
Heat olive oil and a large sauté pan over medium-high heat. Add onion and garlic and sauté until onion is
translucent. Add the dried spices and
the mushrooms. Sauté until mushrooms
have lost most of their moisture and then add 1 cup of Truro Vineyards Triumph.
Keep at a lively simmer for about 8-10 minutes. Add the crushed
tomatoes. Simmer partially covered over
medium-low heat for about 10 minutes. Add salt and pepper to taste. Cook for a couple of minutes. Keep warm until
ready to serve.
While mushroom sauce cooks, boil the pasta according to pasta
directions but best if cooked al dente.
When ready to serve, add ¼ cup grated Parmesan-Reggiano cheese and
sprinkle the chopped basil. Serve the
mushroom ragù over the rigatoni and for an extra special flavor, lightly
drizzle some truffle oil over each serving.
Spread several slices of the shaved Parmesan-Reggiano on top.
Serves 6-8