Turn the Ordinary Summer Barbeque Into the Extraordinary

'The Winemaker's Table at Beaulieu Vineyard'

Offers New Flavor Combinations In Time for Summer's Grilling Season

Apr 25, 2002, 01:00 ET from Beaulieu Vineyard

    RUTHERFORD, Calif., April 25 /PRNewswire/ -- With summer grilling season
 just around the corner, "The Winemaker's Table at Beaulieu Vineyard," a
 collection of epicurean delights inspired by BV Winemaker Joel Aiken, invites
 you to infuse your favorite barbeque recipes with a variety of glazes and
 marinades blended with BV's signature red, white or dessert wine.
 Each product in this line is handcrafted, hand packaged and hand labeled, and
 made for BV by the Napa Valley's most highly-regarded artisanal food
 producers. "The Winemaker's Table" offers more than 20 unique food products
 ranging from condiments, marinades and spreads to olives, dipping oils and
 vinegars to chocolate truffles and dessert sauces.
     Perfect touches to your summer barbeque include:
     -- Cabernet Sauvignon Barbecue Glaze -This rich glaze blends smoky, spicy,
         yet slightly sweet ingredients with BV's lush Cabernet Sauvignon to
         create quite the uncommon combination.  It's the perfect complement to
         ribs, tenderloin or chicken.  Available in a 9.5 oz. jar for $9.50.
         (Recipe attached)
     -- Pinot Noir Herb Marinade - This delightful marinade is made from earthy
         BV Pinot Noir from famed California coastal regions blended with
         rosemary, juniper berries, and Joel Aiken's special olive oil.  This
         careful combination of ingredients adds just the right touch to
         chicken, lamb, or grilled vegetables.  Available in a 16.9 oz. glass
         bottle for $15. (Recipe attached)
     -- Fig & Shallot Tapenade - Elegance abounds in this delicate yet hearty
         condiment that combines figs, shallots and sherry wine vinegar.  Use
         on pork, lamb and poultry, or simply combine with goat cheese and
         bruschetta to create the perfect hors d'oeuvre.  Available in an 8 oz.
         jar for $9.00. (Recipe attached)
     -- Sparkling Wine Hot & Sweet Mustard - Blended with BV Sparkling Wine,
         this zesty combination of hot and sweet flavors makes a mouthwatering
         condiment for grilled meats, sausages, and pates.  Available in a 6.2
         oz. jar for $7.75. (Recipe attached)
     -- Beauzeaux Tangerine Sauce - Beauzeaux, BV's mischievous Zinfandel
         blend, is paired with zingy tangerine for a sweet and savory twist to
         grilled or roasted meats.  Or treat your ice cream, pancakes, or
         sliced fruits to a totally unique experience.  available in a 10 oz.
         glass jar for $8.75. (Recipe attached)
     Each product in the line comes elegantly packaged and is available by
 calling 1-800-264-6918, ext. 5232 or logging on to www.bvwine.com or at
 Beaulieu Vineyard's Tasting Room in the Napa Valley.  (The items range in
 price from $6.00 - $22.00, plus shipping and handling).  Product photos can be
 downloaded at http://newsroom.mbooth.com/bv/.
 Just an hour's drive from San Francisco, Beaulieu Vineyard is located in the
 town of Rutherford in the heart of the Napa Valley.  Beaulieu Vineyard is one
 of California's oldest and most prestigious wine producers.  Founded in 1900
 by French immigrant Georges de Latour, BV has earned its place of distinction
 among the finest wines in the world.
     Beaulieu Vineyard is part of Diageo Chateau & Estate Wines, which produces
 and markets premium brands such as Sterling Vineyards, Sterling Vintner's
 Collection, Blossom Hill and The Monterey Vineyard.  The company is the
 exclusive US importer of Barton & Guestier wines and is the largest importer
 of classified Bordeaux in the US.  The selection is completed by F.E. Trimbach
 wines from Alsace, a collection of Burgundy estate-bottled wines and several
 other European wines.  Diageo's broader business includes:  Johnnie Walker,
 Smirnoff, Guinness, Tanqueray, Bailey's, Cuervo and through the brands of
 Joseph E. Seagram & Sons, Inc., a Diageo subsidiary, Crown Royal, Captain
 Morgan Original Spiced Rum, Seagram's 7 Crown, Seagram's V.O., and Myers's
 Original Dark Rum.
     Glazed Barbecued Pork Ribs
     From the kitchens of Patrick Finney
     Napa Valley Wine Train, California
     1 cup BV Cabernet Sauvignon Barbecue Glaze
     4 1/2 pound racks pork ribs
     Dry rub:
     2 tablespoons paprika
     1/2 teaspoon black pepper
     1 tablespoon chili powder
     1/2 teaspoon dry thyme
     1 teaspoon ground cumin
     1/2 teaspoon curry powder
     1 teaspoon ground coriander
     1/2 teaspoon cayenne pepper
     1 teaspoon sugar
     Boil ribs in a large stock pot for 15 minutes.  Remove ribs and pat dry.
 Brush BV Cabernet Sauvignon Barbecue Glaze on both sides of racks.  Generously
 sprinkle dry rub over ribs.  Lightly brush additional Glaze over entire racks.
 Grill over ashy white coals until sauce turns into a crust and to desired
 doneness.  Serve with additional warm BV Glaze.
     Potato and Roasted Pepper Salad
     From the kitchen of Cindy Pawlcyn
     Mustards Grill, Yountville, Napa Valley, California
     5 pounds Yukon Gold potatoes
     2 bunches scallions, bias cut
     2 each red and yellow bell peppers, roasted, peeled, seeded and diced
     1 teaspoon salt
     1 teaspoon cracked black pepper
     4 tablespoons BV Sparkling Wine Hot Sweet Mustard
     4 teaspoons lemon zest
     3 tablespoons minced shallots
     4 ounces champagne vineagar
     1 teaspoon salt
     1 teaspoon cracked black pepper
     12 ounces olive oil
     Cook the potatoes in salted water and drain.  While still hot, slice the
 potatoes and combine with the remaining salad ingredients.  Slowly add the
 dressing, mixing well but gently.  Add more dressing as the potatoes absorb
 it, being careful not to mash them.
 Grilled Leg of Lamb with Fig Shallot Sauce
 From the kitchen of Elaine Bell
 Elaine Bell Catering Company, Sonoma, California
     1 4-5 pound butterflied leg of lamb, trimmed to 2" thick
     2 tablespoons ground juniper berries
     2 tablespoons chopped garlic
     2 teaspoons salt
     1 teaspoon ground black pepper
     Combine the berries, garlic, salt and pepper and rub mixture all over the
 leg of lamb.  Marinate for 1 hour.  Sear the lamb over hot coals and cook
 approximately 12 minutes on each side for medium rare.  Let stand 6-8 minutes
 before carving.
     4 tablespoons chopped shallots
     2 tablespoons chopped garlic
     2 tablespoons butter
     1/2 cup red wine
     1 cup reduced demi glace
     1/4 cup BV Fig & Shallot Tapenade
     Saute the shallots and garlic in butter and cook until tender.  Add the
 red wine and reduce slightly.  Add the demi glace and BV Fig & Shallot
 Tapenade and simmer to blend flavors.  Spoon sauce over sliced lamb.
     Hangar Steak Grilled Over Grapevines
     From the kitchen of Pilar Sanchez
     Wine Spectator Restaurant at Greystone, St. Helena, Napa Valley
     2 12-ounce hangar steaks
     2 cups BV Pinot Noir Marinade
     4 large portabello mushrooms, stems removed
     4 ears white corn, unpeeled
     2 large heirloom tomatoes, halved
     1/2 cup olive oil
     salt and black pepper
     2 pounds organic dried grapevines
     Portion the beef into 4 equal parts.  Place into a shallow casserole dish
 and cover with 2 cups of shaken BV Pinot Noir Marinade.  Refrigerate
 Prepare barbeque.  In the meantime, soak grapevines in a small amount of
 water.  Lightly coat mushrooms and tomatoes with olive oil, salt and pepper.
 Place wet grapevines over prepared coals.  Place the grill and allow it to
 become hot.  Generously season marinaded beef with salt and pepper and place
 onto hot grill.  Once the meat is cooked to rare - medium rare, place the corn
 in its husks on the edge of the grill and turn occasionally.  Place the
 mushrooms on medium heat and turn frequently.  Place the tomato halves, skin
 side down, on the grill for 2-3 minutes.  When meat is cooked to desired
 doneness, remove and serve with vegetables.
     Beauzeaux Tangerine Picnic Cake
     From the kitchen of Elizabeth Falkner
     Citizen Cake, San Francisco
     4 ounces unsalted butter, room temperature
     1 cup sugar
     3 large eggs
     1/2 cup BV Beauzeaux Tangerine Sauce
     1 cup all-purpose flour
     1/4 teaspoon Kosher salt
     1/2 teaspoon baking powder
     In an electric mixer with the whip attachment, whip the butter and sugar
 until light and fluffy.  Add the eggs, one at a time.  Sift the dry
 ingredients and add 1/2 to the butter mixture.  Add 1/2 of the BV Beauzeaux
 Tangerine Sauce and then the remaining dry ingredients.  Add the remaining BV
 Sauce and mix in completely.  Pour into a greased and floured loaf pan and
 bake at 350 degrees for 45 minutes or until a knife or toothpick comes out
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SOURCE Beaulieu Vineyard