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Pedernales Cellars

Let's Talk over Drinks

 

Julie Kuhlken
 
December 19, 2019 | Julie Kuhlken

How to Pair Wild Game and Wine with Your Holiday Feast

 

Chef Josh Koewers at Pedernales Cellars

In a year like 2019, when the Thanksgiving holiday happens in the last days of November, it may be enticing to change up the standard menu for Christmas dinner. Since the holidays are a time for celebrating it’s the perfect time of year to experiment with more exotic, gamey dishes – and the wines that pair well with them. Believe it or not, that’s the history behind twelve days of Christmas. The holiday season used to be celebrated with twelve nights of dining, drinking, and gathering over decadent spreads of dishes that are so over the top, they’re always reserved for one time of the year. We’re pleased to share a few ideas for the holiday season that pay homage to holiday feasts of the past with a modern twist – and wine pairings inspired by our own chef Josh Koewers.

Holiday Charcuterie and Cheese 

Paired with the 2017 Viognier Reserve

You can serve classic crowd pleasers when you incorporate game into the appetizer. If you have a guest or two that are not keen on the intensity of wild meats then there will be a selection of cheese, crackers, confections, and nuts to keep everyone happy – just pay attention to how you separate the elements of your charcuterie platter. When you consider what to feature think about enhancing the ‘usual’ with a special venison sausage or a bison Bresaola for a holiday twist on the classic party fare.

How to Re-Create Pedernales Cellars’ Charcuterie & Cheese Board

Create a spread with chorizo and salami to re-create the charcuterie you know from our tasting room. Or, substitute venison sausage and bison Bresaola for a special twist on the classic.

Serve your cured meats with Brie, Parmesan, smoked gouda, dill havarti, cheddar, almonds, cranberries, apricots, and garnish with a sprig of rosemary. Pair with a Texas Viognier as it is a nice full-bodied white wine with enough acidity and sweetness to please many different palates - with notes of Vanilla and spice the 2017 Viognier Reserve is an excellent choice.

Bacon Wrapped Quail 

Featured at the October 2019 Fall Feast

Paired with 2017 GSM Melange

“I love this recipe because it’s inspired by my own mentor’s favorite dish. She instilled in me a deep appreciation for wild game recipes and quail was one of her go-tos…It helps that after fishing season is over, my buddies love to hunt quail and share the fresh meat with me.” - Chef Josh Koewers

With its bright fruit flavors and medium tannins, the 2017 GSM Melange pairs fabulously with a decadent bacon wrapped quail. The red wine has the intensity needed to match up to the strong flavor of the meat, and the salt and fat of the bacon keep the tiny bird from drying out while cooking locking in natural juices and flavors at the same time.

Bacon Wrapped Quail Recipe - Food and Wine Pairing

Herb Stuffed Pork Tenderloin

Featured at the October 2019 Fall Feast

Paired with 2016 Kuhlken Vineyards Reserve

“I like this because it isn’t another chicken recipe, but it is still light and incredibly versatile. I like the different texture, complexity and flavors...” – Chef Josh Koewers

This recipe can be done with a wild boar backstrap or a venison tenderloin (or a good quality pork loin as presented this fall). A recipe this decadent with the creamy middle and savory texture of tender meat is a pairing that goes nicely with the complex flavors found in our estate wine, 2016 Kuhlken Vineyards Reserve.

Herb Stuffed Tenderloin Recipe - Food and Wine Pairing from Pedernales Cellars


Though Chef Josh’s quail recipe from our 2019 Fall Feast is what inspired us to compile these recommendations, learning about traditional Christmas holiday dishes and the roots behind the iconic holiday meal was an added bonus. So, in the spirit of the season we hope you’ll try one of these recipes – or at least one of the wines. Merry Christmas!  

Time Posted: Dec 19, 2019 at 1:00 PM
Heather Falvo
 
June 17, 2019 | Heather Falvo

Perfect White Wine Pairings with Pedernales Cellars

Finding the right wine and food pairing can be a magical culinary experience. We are committed to helping you discover delicious dishes to go with our wines through our Vermentino: A Food and Wine Pairing Experience being held on June 23, as well as through this blog. This month, we’re delighted to have a guest blogger Certified Sommelier, and author of Falvo's Flights, Heather Falvo, share her expertise. 

By Heather Falvo
It’s summer in Texas, and the best way to spend a hot day is with a bottle of chilled white wine and your favorite food. Pedernales Cellars makes some of my favorite Texas whites, and Falvo’s Flights will pair them with delicious dishes for you to enjoy.

One of my favorite things about the world of wine is pairings, since I love to drink wine and eat! Pairings are important … no one wants to have a great bottle of wine poured with a wonderful dish only to find that the two are a terrible match. A poor pairing can alter the flavors of the wine or the dish so much that you won’t want another sip or bite!

Luckily, there are a few easy guidelines to help you pair your bottle with your meal. Today we’ll focus specifically on pairings with white wines for summer.

Wine Pairings Basics:

Match the body of your dish with the body of the wine. Pair delicate white wines with foods of mild flavors and textures and full-bodied whites with richer dishes. A delicate French Sauvignon Blanc with Sole Meuniere (sole in a lemon butter sauce) is a good match for the body of the wine and fish while complementing the citrus notes in the sauce. Conversely, an oaked, full bodied Napa Chardonnay will better pair with roasted chicken or garlic shrimp with a heavy cream sauce.

Pair wines of the world with foods that are grown and produced in the same region. “What grows together goes together,” is a good rule of thumb. If you were in the Loire Valley, you’d enjoy your Sancerre with a goat cheese produced in the region. Visiting Rias Baixas in Spain? A glass of Albariño with a platter of mixed seafood and shellfish from the neighboring Atlantic Ocean would complete your afternoon.

Acidity in wine can be a nice match to the saltiness in food. Caviar and Champagne have long been heralded as a classic pairing. The salty roe and the soaring acidity of the Champagne are beautiful together. If you don’t want to spend big bucks on bubbles and caviar, try a value priced Champagne with some gourmet salty popcorn.

Sweet wines can also pair perfectly with salty foods. A sweet Sauternes wine with a salty Bleu Cheese is an extreme example, but a more subtle demonstration would be a sweet Riesling paired with an Asian ginger chicken with soy sauce.  
Now, what are we going to pair our Pedernales wines with? I decided to go with rule #2 and try a dish representative of the area from each grape’s ancestral home. But these grapes are from Texas, and we all know that Texans love tacos! So, I paired each of these lovely Pedernales wines with a both a dish from where the grape originated and a classic Austin taco. 

Pedernales Texas High Plains Vermentino 2017

Vermentino is a grape of Mediterranean origin with the most well-known wines hailing from the Island of Sardinia and the Italian coastal area of Liguria. Vermentino is light in body with flavors of citrus, minerality and a slightly bitter almond finish. Pedernales Vermentino displays notes of flint, stone, yellow flowers, ripe green apples and citrus. It has a bit of a richer mouthfeel than some of the Italian Vermentinos, perhaps because a small percentage of this wine was aged in barrel. 

Taco pairing: The shredded chicken taco on a corn tortilla topped with onion and cilantro from Lazarus Brewing is a perfect pair. Squeeze a little lime over it and you’re golden. The hint of citrus from the lime is a perfect complement to the acid and citrus flavors in the wine. Pro tip: avoid spicy salsa with this paring since the spice amps up the acid in the wine a bit too much.

Pairing of Place: Liguria is known for pesto Genovese, a sauce made from basil, olive oil, garlic, pine nuts and parmesan. The creamy, silky sauce on linguine was divine with the acidity of the Vermentino and the rich mouthfeel of this particular wine. 

Pedernales Texas Albariño 2016

Albariño is a grape native to Rias Baixas, in the northeast corner of Spain, on the Atlantic coast. It is light to medium in body and is known for its citrus flavors, stone fruit and a touch of saltiness, thought to be due to its proximity to the sea. It is relatively high in acidity and pairs beautifully with seafood. Pedernales delivers a beautiful wine with notes of nectarine, Meyer lemon and a bit of well-integrated oak notes. 
 
Taco Pairing:  Veracruz All Natural has award-winning tacos at locations all over Austin. I chose their fish taco, made with meaty white fish topped with chunks of mango, avocado, tomato and slaw served with a side of chipotle mayo. This taco was a perfect weight match for the wine, and the mango brought out the fruit notes.

Pairing of Place: A simple ceviche, made with white fish, lime juice, olive oil, salt and sliced Serrano peppers tasted absolutely delicious with this wine. The heat of the peppers was not too hot for the wine to handle, and the whole experience transported me back to a lovely seaside café in Spain where I enjoyed a mid-afternoon seafood snack with white wine.

Pedernales Cellars Texas High Plains Reserve Viognier 2017

Viognier is possibly one of my favorite white grapes. The best-known wines hail from the Northern Rhone Valley in southern France. The grape is delightfully floral with scents of honeysuckle and flavors of peach and citrus. It is medium to full bodied with lower acidity. Pedernales produces a gorgeous example that I have long been in love with. It has a full, creamy body, with mango, orange, peach, and flowers on the nose and palate. 

Taco Pairing: I chose the Al Pastor (marinated pork with pineapple served with onion and cilantro) taco from Pueblo Viejo. This meaty taco was a perfect weight match for the wine since it stood up to the body of the wine, and the flirty pineapple notes complemented the fruit of the wine.

Pairing of place: If I found myself in southern France, I’d order a Niçoise salad for lunch. Greens, haricot verts, baby potatoes, Niçoise olives, boiled egg, marinated Spanish tuna and a shallot vinaigrette make for a healthy, hearty meal. The full-bodied Viognier was a lovely pair for the tuna, egg and potato in this dish. Given the lower acidity, the wine was not overpowered by the vinaigrette. 

Cheers and happy pairings!

Time Posted: Jun 17, 2019 at 6:05 PM
Julie Kuhlken
 
February 8, 2019 | Julie Kuhlken

Vino for Your Valentine

Ah, the month of love. The seemingly endless hunt for that unforgettably romantic gesture or trinket continues...What will you choose this year to amaze your Valentine? We invite you to look past the teddy bears and choose something that’s bound to bring you and your partner closer….wine.Tempranillo for Valentine's Day

We have just the right thing for lovers who want to stay in for the evening, and for those who want to venture out.

There are fewer things that are more intimate than sharing an exquisite bottle our with your loved one. A new release, this award-winning red is the answer to any question. Pick up a bottle for that special night, confident that magic is in store the moment the cork is pulled.

There’s always shared suspense when trying something new: What adventure awaits us? What flavors dare to seduce us?

Deep red, like a perfect Valentine rose, the rich Tempranillo begs you to take that first sip. Its velvety texture hits your lips. The wine is juicy, with a voluptuous body and tantalizing flavors of ripe Bing cherry, spicy clove, and sweet cinnamon. You look at your partner, eyes widening with surprise. It’s better than anything you could have ever hoped for. The flavors linger long after your sip, a delicious reminder that there’s more to come.

We invite you to take a sensory journey with your partner with a bottle of 2016 Pedernales Cellars Tempranillo Reserve this Valentine’s Day by pairing it with a delicious dinner for two. Tempranillo is incredibly delicious with all types of food because of its savory qualities, and, it pairs really well with grilled-meats.

Try it with a New York strip following this simple recipe:

  • Remove the steaks from the refrigerator 1 hour before cooking.
  • Heat the grill to high heat in the range of 550 to 700 degrees.
  • Brush both sides of the steak with olive oil and season with salt and pepper.
  • Grill for 3 minutes with the lid closed, and then turn it a half-turn on the same side to get those pretty criss-cross grill marks.
  • Flip the steaks to cook the other side for 3 to 4 more minutes until it reaches 125 degrees for a rare to medium-rare.
  • Let the steaks rest for 5 to 10 minutes before serving.

If you prefer to go out for a glass of wine, we have two fun events for you and your Valentine.

Chocolate & Wine for Valentines

Join us to celebrate Valentine's Day on Thursday Feb 14, 2019 from 5:00 to 7:00 PM at our tasting room located at 34 Main St., in Fredericksburg, TX. Purchase a delicious glass of wine, and we will have three complimentary chocolate samples to pair with it.

Jazz on the Lawn

To celebrate Valentine's weekend, join us for a complimentary live jazz session featuring Bruce Salmon with Coleman Berg on Saturday, Feb 16, 2019 from 1:00 to 5:00 PM at the winery in Stonewall, TX.  Bring a picnic and blanket to enjoy wine and music with your Valentine.