niepoort art ws entertainer · the burners to create a cooler zone. brush and oil the grill grate....
TRANSCRIPT
NEWS
www.niepoort-vinhos.com
Global Wine Co. · May 2013
Niepoort @ Williams-Sonoma Wine Club
Hill Family Estate Albariño, 2011 (USA) ——————— Recipe Pairing ———————
Grilled Fish Tacos with Creamy Avocado Salsa
Carol Shelton Coquille Blanc, 2010 (USA) ——————— Recipe Pairing ———————
Corn Soup with Chanterelles and Thyme
Georges Vernay Syrah de Mirebaudie, 2011 (France) ——————— Recipe Pairing ———————
Grilled Lamb with Rosemary Potato Skewers
Zacherle Las Tres Hermanas, 2009 (USA) ——————— Recipe Pairing ———————
Grilled Pork Chops with Rhubarb Mostarda
Giovanni Corino Barbera d’Alba Ciabot dù Re, 2009 (Italy) ——————— Recipe Pairing ———————
Fettuccine with Meat Sauce
EntertainerCollection
A Note from the Tasting Team
As we sat down to write about
these wines, we noticed there was
not a single “common” variety in
the mix. No Cabernet or Pinot
Noir; neither Chardonnay nor
Sauvignon Blanc. Even Zinfandel,
Merlot and Pinot Gris are missing.
With that, the whole world seems
to open up, doesn’t it? A refreshing
Albariño matched with a luscious
Rhône white. A hedonistic Bar-
bera (they don’t come around that
often) makes nice with a minerally,
dust-laden French Syrah. Finally,
a well-crafted California Rhône
blend gives way to something you
don’t usually see: a powerful, dry
Portuguese red made from grapes
normally used to make port. Enjoy.
Niepoort Vertente Tinto, 2009 (Portugal) ——————— Recipe Pairing ———————
Smoked Prime Rib with Fresh Horseradish Sauce
Favorites from the Wine Shop inside
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02Williams-Sonoma Wine Club · May 2013
sense Aromas of mulberry and baked plum are layered beneath notes of vanilla, dark
chocolate and spice.
savor .allinav detsaot dna eeffoc ,tsez egnaro fo seton hgih xelpmoc sreffo etalap ehT
serve While this bold blend can be aged, it tastes fantastic now, especially when its
intensity is counterbalanced by hearty red meats, such as beef, game or lamb,
amply salted and seasoned with pungent accents like herbs, olives or garlic.
Easy but delicious matches like Grilled Beef with Salsa Verde or Garlic and
at williams-sonoma.com.
Serve a little cooler than room temperature: refrigerate the bottle for 15 min-
utes before serving.
story
wine-producing region in the world. The des-
ignation was created in 1756 to protect the
reputation of the country’s red wines from
inferior counterfeits. For most of the time
since, grapes from the steeply terraced vine-
yards of the Douro went into sweet port wines,
many of which would take decades to soften
and become drinkable. But today’s winegrow-
ers are learning how to farm and vinify their
to produce dry table wines. At the forefront of
this is Dirk Niepoort, who was born to a tradi-
tional port family that had been producing wine
since 1842. Many of the vines used to make
this wine are as old as 70 years, and they cling
solidly to the schist slopes of the river valleys
of the Douro region. The wine sees 18 months
of aging in French oak barrels and is meant to
be drunk young, though it has the potential to
Niepoort Vertente Tinto
NiepoortTinta Amarela, Tinta Franca,
Tinta Nacional, Tinta Roriz
2009 Portugal Douro Valley Juicy Red
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03Williams-Sonoma Wine Club · May 2013
directions About 1 hour before you are ready to begin cooking, remove the roast from the
refrigerator. In a food processor, combine the garlic, rosemary, basil, salt and pep-
motor running, slowly pour in the olive oil and process until a paste forms. Smear
the paste evenly over the entire surface of the roast.
Prepare a smoker or a charcoal or gas grill for smoking over medium heat; the
temperature inside the grill should be 350º to 375ºF. If using charcoal, bank the
lit coals on either side of the grill bed, leaving a strip in the center without heat.
with about 1 cup of the wood chips, then preheat the grill. Turn off 1 or more of
the burners to create a cooler zone. Brush and oil the grill grate.
Place the roast, bone side down, on the grill over the indirect-heat area. Cover the
grill and cook until an instant-read thermometer inserted into the center of the
meat, away from the bone, registers 130º to 135ºF, 1½ to 2 hours for medium-
rare, or until done to your liking; add additional wood chips every 30 minutes or
so and more coals as needed if using charcoal.
Meanwhile, make the horseradish sauce: In a small bowl, stir together the mayon-
naise, sour cream, horseradish, chives, mustard and steak sauce.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest
for 20 to 30 minutes. Using a sharp knife, remove the bones from the roast. Carve
the meat into thin slices and arrange on a warmed platter. Serve immediately with
the horseradish sauce.
Serves 8 to 10.
ingredients 1 bone-in standing rib roast, 5 to 6 lb.,
trimmed of excess fat
6 large garlic cloves
¼ cup lightly packed fresh rosemary
leaves
¼ cup lightly packed fresh basil leaves
2 tsp. kosher salt
2 tsp. freshly ground pepper
3 Tbs. Dijon mustard
3 Tbs. olive oil
About 4 cups wood chips, soaked in
water for 30 minutes
¼ cup mayonnaise
½ cup sour cream
3 Tbs. freshly grated horseradish
2 Tbs. chopped fresh chives
1 tsp. English mustard
1 tsp. steak sauce
smoked prime rib with fresh horseradish sauce
bring out the fruit in the Niepoort Vertente Tinto. Don’t skip the horseradish sauce; its tart, slightly acidic character heightens
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).