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
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. SUMMER GRILLING RECIPES 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. SUMMER GRILLING RECIPES 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 Dressing: 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. SUMMER GRILLING RECIPES 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. Sauce: 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. SUMMER GRILLING RECIPES 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 overnight. 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. SUMMER GRILLING RECIPES 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 clean. 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SOURCE Beaulieu Vineyard
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