From: Columbia Valley, Washington
Blend: 89% Cabernet Sauvignon with 11% Syrah
Taste: Black and red cherry envelop dusty blackcurrants and a hint of wood spice. The Syrah’s smoky spiciness of black and white pepper fills the mid-palate with supple texture and acts as the bass behind the Cabernet’s lead guitar role. The finish is long with vibrant acidity. You’ll get periodic waves of herbs de Provence, smoked meat, and violet as well.
Pairing: This would be amazing with grilled vegetables and kofta. The herbs, spices, and smokiness of the meal will complement the wine beautifully. Apparently Epcot Center at Walt Disney World has a version made with Impossible meat that’s supposed to be amazing!
I found this recipe by Traci des Jardins for Meatless Kofta that can always be altered to make it meaty (by swapping out the plant-based meat for ground beef or lamb).
Ingredients: 1 lb plant-based meat of your choice 1 ½ teaspoons salt 2 shallots, finely minced, about 2 tablespoons 1-2 cloves very fresh garlic, grated on a microplane ½ cup chopped parsley 3 tablespoons chopped mint 1 ½ teaspoon smoked paprika 1 ½ teaspoon ground cumin (toasted) 1 ½ teaspoon ground coriander (toasted) ¼ teaspoon allspice ¼ teaspoon ground pepper ¼ cup extra virgin olive oil Mint leaves, for garnish
Instructions: 1. Place all ingredients into a bowl, mix thoroughly. 2. Form mixture into slightly flat football-shaped kofta, about the size of a small golf ball. 3. Grill on a hot grill or in a pan over high heat on all sides until golden brown, about 4-5 minutes. To serve, spread a dollop of yogurt sauce (yogurt mixed with chopped mint, olive oil, salt, pepper, and optional cayenne) on a plate, arrange kofta on top; garnish with torn mint leaves.
About. Raconteur Wine Company is a project from producer W.T. Vintners (short for White and Thorsen Family Vintners). At the root of their wines is the old adage, “great wine is made in the vineyard.” And, that is why they firmly believe in taking a hands off approach in the cellar. They closely manage farming techniques, optimize crop loads, and carefully choose the optimal time to harvest, which often ends up being weeks before their neighbors. The idea is that by picking early, they ensure the vineyard’s ‘voice’ is not lost to high alcohol levels or overly fruity wines. Once in the cellar, they determine how much to whole cluster ferment and how much will be destemmed for fermentation. With whole cluster fermentation, they seek to coax out greater structure and more savory aromas and flavors. They then rely on wild yeast spontaneous fermentation rather than inoculation with commercial yeast. Once fermentation is complete, they tend towards judicious use of oak, and mostly neutral French oak barrels, inspired by the wines of the Northern Rhone, Burgundy, Germany, and Austria. This particular wine is aged for 24 months in French oak barrels and stainless steel. Primarily in neutral barrique, but with 10% new oak for the Syrah. It’s unfined and vegan as well! Ultimately, the team strives to make wines they want to drink; wines of place, wines that complement a meal, and wines that tell a story. Wines that are as delicious as they are interesting, and most importantly, they want friends, customers, and family to reach for another glass.
