Twice last year we had the opportunity to explore the wine making region of Paso Robles. Our first trip we were blown away at the diversity of wines: Rhone varietals from Tablas Creek, Bordeaux varietals from Adelaida, Zinfandel from Tobin James, and many others. Plus this region was on the verge of approval for 11 new sub AVAs.
We went back in the fall for the Wine Tourism Conference and extended the trip to do some more tasting and visiting. This time the list included Zenaida Cellars, Peachy Canyon, Still Waters, Jada, Oso Libre, Victor Hugo, Brecon and many more. You will read more about these wines (and others) plus info on where to stay and dine in upcoming articles here and at winetouristmagazine.
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| Fun Times in Paso Robles with Jada, Brecon Estates, Peach Canyon, Zenaida Cellars, Victor Hugo, Oso Libre |
The winepairing weekend topic for January is New Year’s Resolutions – regions and wineries you want to explore. Well, we were ready to go back to Paso time we got home because we still have not seen a concert at Vina Robles or toured Hearst Castle.
If you are also interested in Paso Robles, then check out our friend Xochitl Maiman’s articles at I’ll Drink to That. She is a Paso fan and is always up to date on the coolest Paso wine news.
Before we left town we made a quick stop to Halter Ranch. Earlier, the kind folks at Halter Ranch had sent a sample bottle that we had planned to pair but had not yet tasted. We popped by the tasting room to check it out and got a tour from Cathy Lafayette. They offer free winery and cave tours with reservations.
Details are here. The property is a mix of preserved historic buildings and state of the art winemaking. On an idle day during the holidays, we watched a Christmas movie whose plot involved a vineyard estate. We recognized the beautiful covered bridge and realized it was filmed at Halter Ranch!
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| Covered Bridge at Halter Ranch |
Our sample was the 2012 Cotes de Paso, 43% Grenache, 23% Syrah, 23% Mourvedre, 14% Tannat. Upon first tasting we thought this wine could go with just about anything – especially the glass. It is fruity, well balanced, and plays well with others.
We decided to pair it with duck breast served with cherry hazelnut compote. The medium+ body was a perfect match for the duck and the slightly cooked red cherry notes on the wine paired well with the compote flavors. The compote was on the sweeter side but this worked fine because the wine, while dry, was a soft fruit forward style. There was no leftover wine.
- 5 oz dried cherries
- ½ cup finely chopped hazelnuts
- 1 Tbs fresh ginger, finely chopped or grated
- zest and juice from one large orange
- 2 Tbs shallots
- 1 Tbs balsamic vinegar
- Liquid - I used ¼ cup Grand Marnier and ¾ cup water
- ( I might have used oj in place of water if I had any)
- Place all ingredients in a medium boiler and simmer low until cherries have softened. Approx. 15 minutes.
- Score fat with a sharp knife.
- Pat Dry.
- Sprinkle with salt and pepper.
- Brown skin side down on stove top skillet (8-10 minutes).
- Flip and brown other side (2-3 minutes)
- Flip back skin side down. Cover and cook to desired doneness.
- Approximately 3 minutes for medium rare or 135 degrees in center.
See what wine and food adventures the winepairing weekend writers are planning.
Sue from It’s Okay to Eat the Cupcake is pairing “Fiery Red & Icy White”.
Camilla from Culinary Adventures with Camilla has Argentina on her mind and is sharing “Empanadas Mendocinas + ’10 La Posta del Vi natero Malbec”.
Cindy of Grape Experience suggests starting the year with “Wine & Dine: Fontana Candida Terre de Grife 2012 Frascati & Slow Cooker Artichoke Dip”.
Shaina of Take A Bite Out of Boca is offering “Herb Marinated Mushrooms with Cabernet Sauvignon from Chile”.
William of Wild For Washington Wine is giving us “ A Resolution for Greek Wine, A Recipe for Avogolemeno”.
Martin from Enoflyz Wine Blog is shaking things up with “Skillet Kale Pesto & Seitan Pizza with Querceto Chianti Classico”
Jade from Tasting Pour is pairing “Halter Ranch Cotes de Paso and Duck Breasts with Cherry Hazelnut Compote”.
Sarah that Curious Cuisiniere brings us “Chicken Cacciatore & Washington Merlot”.
Wendy from A Day on the Life of the Farm has a “New Year’s Wine Resolution of Prime Rib Roast with 2010 Cotes de Bourg”.
David of Cooking Chat Food is going Greek with “Greek Lamb Stew & Wine Pairing”.
Jennifer from Vino Travels it taking us to Puglia and sharing “Typical Dishes and Wine Pairings from Puglia”.
Jeff from food wine click is focusing on “Wine & Food Resolution 2015: Italy Deep Dive”.
Michelle from Rockin Red Blog will be tempting us “My 2015 Wine Resolution: Diversity!”
Christy from Confessions of a Culinary Diva, is focusing on the “Rhone Rangers & Paul Bocuse”.
My brother lives near Paso Robles so we have spent a lot of time at different wineries in the area but have never been to Halter Ranch. I guess we will just have to fly from the Michigan cold to the warmth of the Central Coast and check it out.
Not a bad idea Wendy. There are lots of beautiful wineries making great wines. I don't think you would be disappointed.
I have the Halter Ranch Cotes de Paso in my wine fridge and can't wait to try your recipe with it! Thank you!!! What a great pairing~
Thanks Cindy. I think this is an easy wine to pair – and to just enjoy in the glass.
Lovely wine and that duck breast with cherry compote looks fabulous –
We love the diversity of the Paso region and definitely need a trip back. I've not tried Halter Ranch, but so many of the Wine Pairing Weekend folks have talked about it, I better give it a try.
Halter Ranch is definitely a pretty visit and you pass by so many other "must taste" wineries.
That compote sounds DELICIOUS! I don't eat meat, so no duck for me…but I'd be all over that compote. It does sound like it'd pair wonderfully with the wine you chose too. Cheers!
We already talked about a portabella mushroom sandwich but what about tossing it in with ancient grains -quiona salad? You could add chickpeas and a little more vinegar in with the quinoa.
What a beautiful dish! I need to go and get more duck just so we can try this out!
Thanks. Don't know why duck always seems special.
LOVE Halter Ranch wines though I have never visited. I should since they are less than 2 hours away, right?!!? Time to get some duck.
Would love to hear some of your other Paso faves.
Sounds like a great food and wine pairing Jade! I too love Paso. We're planning to go sometime this year (we didn't go last year, but had been the previous 3 or 4 years). Will have to drop in again at Halter Ranch. Really dig their wines. I've had the Cotes de Paso, it's wonderful!
Halter Ranch is building a new tasting room. Looks like it will be fabulous.
This looks lovely – the compote would be great on chicken and turkey, and also with Brie; definitely going to be making this! I haven't been to Paso in a few years…clearly it's time to go back! Great post!
Yes Sue I think Paso has changed a lot in the recent past. Definitely worth a trip to see what's new.
That wine sounds lovely. Honestly, I have never cooked duck. Curious about the use of Grand Marnier. Not too sweet? Do you think a sweet Marsala would work too? I do like the compote recipe, just worried about the sweetness. I'm showing my Duck inexperience. Thank you for sharing.
William the compote was sweeter than I expected but it worked with the duck. The fresh minced ginger gave quite a bit of spice and balanced the sweetness. If you want it less sweet you might consider substituting cranberries for half the cherries.. And yes I bet Marsala would work. You may even consider a drier fortified wine. I made up the compote as I went and will probably experiment again, but I was happy this result.