Recipes from Tiger Mountain

We want to share recipes prepared with our wines and those that pair well with different Tiger Mountain wines as well as cheese and wine tips.

CHEESE AND WINE

Photo by Ginny Heckel

"A slice of good cheese is never just a thing to eat; it is usually a slice of local history: agricultural, political or ecclesiastical." - Patrick Rance, The French Cheese Book

Rule 1: Look for artisanal cheeses, handmade from small dairies.
Rule 2: Look for cheese with naturally formed rinds, no plastic or wax.
Rule 3: Cheeses pair well with wines from the same region - Tuscan cheeses complement Tuscan wines, for example.
Rule 4: Generally, hard cheeses are best with red wines and soft with white. But many soft cheeses, even strong or distinctive goat cheeses, are excellent with red wine too.

Here are some favorites:
Viognier - camembert, triple creme brie
Cabernet Franc - Gouda, aged cheddar
Tannat - Manchego, Mimolette, Gruyere
Norton - goat cheese with black pepper, strong aged cheeses, Roaring '40s Australian Blue
Malbec - Parmigiano-Reggiano (aged parmesan), Morbier
**Recommended cheese book: "The Cheese Plate," McCalman and Gibbons

NORTON BARBEQUE SAUCE

NORTON BASTING SAUCE

1 1/2 cups Tiger Mountain Vineyards Norton
1/2 cup water
1/2 cup ketchup
1 T. sugar
1 t. salt
1/4 t. red pepper flakes

Combine all ingredients in a saucepan. Bring to a slow boil for 10 minutes.

NORTON BBQ GLAZE

2 cups Tiger Mountain Vineyards Norton
1/4 cup minced onion
3 garlic cloves minced
2 T. olive oil
2 T. molasses
1/2 cup brown sugar
1 t. prepared mustard
6 ounce can tomato paste
1 T. chili powder
1 T. salt
1 T. cumin

Saute onions over medium in olive oil over medium heat until translucent. Add garlic and cook for one minute more. Combine all remaining ingredients and bring to a slow boil. Cook for 20 minutes or until desired thickness.

SHRIMP AND AVOCADO FETTUCCINE WITH VIOGNIER

(serves six)

4 T butter
1/2 tsp minced garlic
2T minced fresh parsley
1/2 lb large shrimp, peeled and deveined
3T Tiger Mountain Vineyards Viognier
1/3 c heavy cream
1/4 c freshly grated parmesan cheese
1/4 tsp salt
1/8 tsp ground pepper
red pepper flakes (pinch)
1 firm avocado, peeled, pitted and sliced

Step 1: Melt 1 T butter over medium heat; ad minced garlic and cook for 1 minute. Add parsley, shrimp and Viognier and stir for 2 minutes, until shrimp turns pink. Place on side dish.

Step 2: In the same skillet, melt 3 T butter and reduce heat to low. Add cream, parmesan and a pinch of red pepper flakes. Cook 3 minutes until cheese melts and sauce is smooth. Add salt and pepper.Add sliced avocado, saving a couple of slices to put on top.

Step 3: Cook fettuccine al dente; drain and place in warm serving dish. Add shrimp mixture and toss to coat fettuccine thoroughly. (Hint:If you wish to cook and drain the fettuccine ahead, add a little olive oil and toss as you set aside while finishing the sauce, so the fettuccine does not become sticky.)
Martha Ezzard co-owner

SERVE WITH CHILLED TIGER MOUNTAIN VIOGNIER!

WINTER BEEF BARLEY SOUP WITH TIGER MOUNTAIN NORTON

2 pounds chuck roast, cut into bite sized pieces
5 cups water
4 packets beef boullion
1 onion, chopped
1 8 ounce can tomato sauce
3/4 cup pearl barley
2 teaspoons salt
Fresh ground pepper
5 carrots, chopped
1 cup chopped fresh parsley
1/4 cup Tiger Mountain Norton

1. Brown meat in a saucepan with a small amount of cooking oil.
2. Combine everything but carrots and parsley in slow cooker and stir to mix. Cook on low for 8-10 hours.
3. Just before serving, put carrots in microwave-safe dish with about 1/8 cup water. Microwave for 4 minutes. Add carrots to soup with parsley.
4. Taste and adjust seasonings (You'll usually end up adding a bit more salt and pepper).
5. Serve. And serve. And serve.

CLAM CHOWDER WITH TIGER MOUNTAIN VIOGNIER

2 tbsp olive oil
1c chopped onion
1/2 c each chopped celery and carrot
4 cloves garlic - minced
4 strips bacon
1/2 c flour
3 c 2% milk
1 1/2 lbs red thin skinned potatoes, cut into 1/2 inch chunks
4 cans (6.5 oz each) chopped clams, drained
2 bottles (8 oz each) clam juice
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 to 1 tsp chopped fresh thyme leaves (can sub dried)
1/2 c half and half
3 or more tbsp Tiger Mountain Viognier

1. Heat oil on medium in 6 qt pot. Cook onion, celery, carrot, garlic until softened, about 5 minutes. Transfer vegetables to plate.
2. Fry bacon until crisp and drain on paper towel. Discard all but 1 tbsp of drippings
3. Add flour and cook, whisking constantly until browned, about 1 minute. Slowing add the 3 cups of milk, whisking and letting mixture bubble between additions of each cup. Add potatoes, clams, juice, salt, pepper and reserved vegetables.
4. Simmer until potatoes are tender when pierced, about 15 minutes. Add thyme, half and half and Viognier. Serve in bowls and sprinkle with bacon.
Shelly Ezzard Smith

MUSHROOM SOUP WITH TIGER MOUNTAIN VIOGNIER

1 ounces dried porcini mushrooms
1 ounces dried shiitake mushrooms
1 large yellow onion, finely chopped
3 tablespoons olive oil (plus more if needed)
3 tablespoons butter
1 pound sliced button mushrooms
3 tablespoons all-purpose flour
4 cups chicken stock
1/2 cup half-and-half
1/2 cup Tiger Mountain Viognier
Salt and freshly ground pepper to taste
Sour cream and chopped Italian parsley for garnish (optional)

Soak dried mushrooms in 3 cups boiling water for 30 minutes. Strain through coffee filter to remove grit. Reserve mushrooms and liquid separately.
In a large skillet over medium heat, saute onion in oil about 5 minutes or until tender. Add butter and button mushrooms, increase heat to high and saute 5 to 10 minutes longer, adding more oil if needed, until liquid from mushrooms has evaporated.
Remove 1/2 cup of onion/mushroom mixture; set aside.
Reduce heat to medium. Slowly add flour to remaining mixture. Stir until well-coated.
Add chicken stock, reserved mushroom liquid and porcini mushrooms. Cook and stir 5 to 10 minutes. In blender, puree soup in batches. Return to pan. Add half-and-half and viognier. Cook on low 3 minutes. Season with salt and pepper.
Ladle into bowls and garnish each serving with reserved mushrooms and, if desired, a dollop of sour cream and sprinkling of fresh parsley. Serves six
Martha Ezzard, co-owner

ITALIAN SAUSAGE SOUP WITH TIGER MOUNTAIN CABERNET FRANC

1 lb. italian sausage
1 clove garlic minced
2 (14 oz.) cans beef broth
1 (14 oz.) can italian style stewed tomatoes
1 cup sliced carrots
1 (14 oz.) can great northern beans, undrained
2 small zucchini cubed
2 cups fresh spinach, torn
1 cup Tiger Mountain Cabernet Franc
1/4 tsp. salt
1/4 tsp. ground black pepper

In a stock pot, brown the sausage. Next, add the garlic and saute for one minute. Stir in broth, tomatoes, carrots, salt, and pepper. Bring to a simmer and cover for 15 minutes. Next stir in the beans and zucchini. Cover and simmer for 10 minutes. Add the wine and simmer for 5 minutes. Remove from heat and stir in the spinach. The soup is ready to serve in 5 minutes.
Jabe and Barbara Hilson

HOT MULLED WINE WITH TIGER MOUNTAIN NORTON

1 cup honey
1 cup water
4 cinnamon sticks
1 tablespoon fresh nutmeg
1 orange zest
juice of orange
2 bottles of Tiger Mountain Vineyards Norton

Bring the first six ingredients to a slow boil for 10 minutes. Strain the mixture and reserve the cinnamon sticks. Return the liquid and the cinnamon to the pot, and add both bottles of Norton. Heat through being careful not to boil. Serve in mugs.
Jabe Hilson, winery manager