When one of the top golfers in the world decides he wants to create a signature wine collection, he doesn’t pair up with just any wine maker – he goes to the top. PGA Tour pro Luke Donald has been #1 in the world golf rankings for a cumulative 55 weeks and in the top 10 for a cumulative 160 weeks since turning professional in 2001. Bill Terlato, of the family-owned Terlato Wine Group, is one of the top players in the wine game in the United States – representing over 60 brands from 11 countries. Terlato wines have been featured throughout the past seven years on our favorite foodie show, Top Chef, and Bill has even been a judge on the show. Luke and Bill are both rock stars in their areas of expertise so we were excited get to try Claret from the Luke Donald Collection. Here’s what we discovered:
– THE REVIEW –
Variety: Red wine blend; 45% Cabernet Sauvignon, 41% Merlot, 13% Cabernet Franc, 1% Petit Verdot- Vintage: 2009
- Aging: Barrel aged in French oak for 16 months
- Region: Napa Valley
- Nose: Oaky black berry with notes of spice
- Flavors: Complex and bold blend of black cherry, black berry, plum, dark chocolate, and layers of spice
- Body: Velvety with an elegant finish
- Alcohol by Volume: 13.8%
- Price: $40
PAIR IT UP!
Prime New York Strip with Foie Gras Sauce & Parsnip Puree
Recipe By: Top Chef Season 1 Winner ~ Harold DieterleIngredients:
FOIE GRAS SAUCE:
- 1 tablespooon olive oil
- 12 oz. of beef trimmings and bones
- Salt and freshly ground pepper
- 2 shallots, chopped
- 2 garlic cloves, smashed
- 1 cup red burgundy wine
- 4 cups low-sodium veal stock
- 1 fresh thyme sprig
- 1 bay leaf
- 4 to 6 ounces foie gras, diced
- 2 tablespoons unsalted butter
- 5 parsnips, peeled and chopped
- 1 small shallot, chopped
- 1 garlic clove, chopped
- 3/4 cup low-sodium chicken stock
- Leaves from 1 fresh thyme sprig
- Four 10- to 12- ounce prime strip steaks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
Directions:
FOIE GRAS SAUCE: In a heavy saucepan, heat the oil over medium-high heat. Add the trimmings and bones, season with salt and pepper, and cook for 8 minutes, or until browned. Add the shallots, carrot, celery, and garlic and sauté for 8 minutes, until lightly browned. Add the wine and cook until it is almost evaporated. Add the stock, thyme, and bay leaf, bring to a simmer, and cook until reduced to 1 1/2 cups, about 1 hour.Using an immersion blender,blend the foie gras into the sauce 1 or 2 pieces at a time, blending until completely incorporated. Season with salt and pepper and set aside. PARSNIP PUREE:In a medium saucepan, melt the butter over medium heat. Add the parsnips, shallot, and garlic and sauté until the shallot is translucent, 8 to 10 minutes. Add the cream, enough stock to cover the parsnips, and the thyme leaves and bring to a simmer. Cook until the parsnips are very soft, 10 to 15 minutes. Transfer to a food processor and puree until smooth. Set aside. BEEF:
Preheat the oven to 400 degrees. Let the steaks warm to room temperature, then season them with salt and pepper. Heat a large, heavy skillet over high heat. Add the oil. When the oil is hot but not smoking, add the steaks. Cook, turning once, until nicely browned on both sides, about 8 minutes total. Put the skillet in the oven and roast the steaks to desired degree of doneness. Transfer to serving plates and brush with the butter and garlic; let rest for 5 minutes. Spoon the sauce around the steaks. Place a mound of parsnips on each plate. Serve immediately. Serves 4. (Recipe via: Top Chef: The Cookbook)
An excellent article with a very good recipe, I wanted to ask which wine would come well with purees or dishes of cream, I have thought of a sweet, but I do not know if it is the best choice, I hope reply and regards, strong support