Noble Vines
Not All Vines Are Created Equal
Over centuries, vintners have carefully singled out the most admired vines, naming each vine with a unique number to identify its exceptional attributes. Here in California, we've planted a selection of these vines exactly where they will flourish best: in select locations on the red soils and cobblestones of our family-owned vineyard in Lodi and on the gentle slopes of our cool-climate estate in Monterey. Our wines honor these treasured vines and the blocks in which they are grown, chosen because their refined, classic qualities have stood the test of time.
Noble Vines offers a portfolio of six wine varietals that make for delicious wine pairings: 337 Cabernet Sauvignon, 181 Merlot, 446 Chardonnay, 667 Pinot Noir, 1 Red Blend, and 242 Sauvignon Blanc.Thinking about what to serve for Easter brunch and dinner? Noble Vines' chef has created three brunch recipes & wine pairings:
EDAMAME HUMMUS CROSTINI WITH GREEK YOGURT, PRESERVED LEMON & MINTPair with refreshing and fresh {Noble Vines} 242 Sauvignon Blanc
Makes 24 pieces
Crostini:
3 ea pita bread, each cut into 8 triangles
¼ cup extra virgin olive oil
½ tsp salt
pinch ground pepper
Hummus:
12 oz frozen shelled edamame
2 cl garlic
2 tbs tahini
3 tbs fresh lemon juice
¼ cup extra virgin olive oil
¾ tsp salt
½ tsp ground cumin
Garnish:
1 preserved lemon (or zest of 1 fresh lemon)
5 oz plain Greek yogurt
10 leaves mint, finely chopped
- Preheat oven to 375f and line a baking sheet with parchment paper.
- In a bowl toss pita triangles with oil, salt and pepper. Arrange in a single layer on baking sheet and cook until brown and crisp, about 5-7 minutes.
- Place Hummus ingredients in the bowl of a food processor and puree until very smooth. Add water, 1 tablespoon at a time, as needed to reach the desired consistency.
- Remove the center and pith of the preserved lemon and discard. Finely mince the skin. Combine with yogurt and mint.
- Spread hummus on each of the pita chips and spoon a bit of yogurt on top. Serve chilled or at room temperature.
Make Ahead: Hummus and yogurt can be made up to 3 days in advance and refrigerated
ASPARAGUS AND MOREL HASH
Serves 8
3 slice apple-wood smoked bacon, diced
1 ½ lb potatoes, cooked and diced
3 tbs olive oil
2 cl garlic, chopped
½ onion, diced
4 oz dried morel mushrooms, soaked in ½ cup warm water
½ fennel bulb, diced
1/2 red bell pepper, diced
1 bunch asparagus, trimmed and diced
3 tbs finely chopped fresh parsley
salt and pepper, to taste
- In a large sauté pan cook bacon until crisp. Add potatoes and cook until crisp and well browned. Transfer to a platter and keep warm in the oven.
- In the same pan, heat the oil and add the garlic and onion. Sauté 2-3 minutes.
- Drain the morels and discard the liquid.
- Add morels, fennel, pepper and asparagus to the onion mixture and sauté until tender, about 5 minutes more.
- Combine vegetable mixture with potato mixture, toss with parsley and season to taste with salt and pepper.
MAKE AHEAD CHEESE SOUFFLE
Serves 8
¼ cup room temperature butter
1 oz butter
3 tbs flour
1 cup milk
2 tsp Dijon mustard
5 oz grated cheese, about 1 cup
4 egg yolks
salt and pepper to taste
7 egg whites
- Using room temperature butter, coat the inside of 8 six-ounce ramekins.
- In a small saucepan melt butter, whisk in flour and cook for 2 minutes. Add milk, whisking constantly, and simmer until thick, about 2 minutes more. Remove from heat, stir in mustard, cheese and yolks. Season to taste with salt and pepper and transfer to a large mixing bowl. Cool to room temperature.
- Whisk whites to soft peaks. Gently fold whites, one-third at a time, into cheese sauce, gently folding together until combined.
- Pour mixture into prepared molds, arrange refrigerate for up to 4 hours before baking.
- Preheat oven to 375f. Bring a kettle of water to a boil.
- Place soufflés into 2 9x13-roasting pans and place in the oven. Pour the boiling water into the pan so that it comes half way up the ramekins. Bake until puffed and golden, about 20-25 minutes. Do not open the oven door during cooking.
- Remove from water bath and serve immediately.
Make Ahead: In addition to being made ahead, once soufflés are baked they can be held in the water bath for up to 10 minutes before serving.
Our Thoughts
I like to try different wines. I'm never sure what I'm going to like beyond sweet red wines, which are my favorite. Noble Vines sent me the 181 Merlot and the 242 Sauvignon Blanc. It was a difficult choice narrowing it down to two samples! Now, I'm not much of a wine drinker, I mainly like to cook with wines, exploring the different subtle flavors with each recipe.
181 is classic Bordeaux-style Merlot, elegantly opening with aromas of cherry, blackberry and sweet herbs. Fresh fruit flavors of black cherry and ripe plum fuse seamlessly with hints of spice leading to a lingering and luxurious finish. With balanced tannins and acidity, this medium-bodied wine is a perfect companion to oven-roasted turkey, Italian sausage, braised short ribs and mild to medium hard cheeses like Port Salut, Edam and Gouda.
242 Sauvignon Blanc exhibits vibrant aromas of white peach, green melon and lemongrass. Medium bodied with a round mid palate and bright acidity, this refreshing wine offers flavors of guava, passion fruit and a hint of lemon zest.
The 242 I thought had a bright initial bite with a smooth, pleasant finish. The 181 definitely had a darker flavor than the 242. I could have sworn I tasted a hint of cocoa in there too! Whether or not that's actually in there I don't know, but it reminded me of cocoa. I'll be trying the 242 with my next lemon-chicken creation, and the 181 with some beef. New wines always give me great recipe ideas!
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