If you are a regular to Paso Robles wineries then you have tasted all of the bold and fruity Zinfandel, the earthy Cabernet Sauvignon and the spicy citrus of our delicate Syrah. They are what the region is known for, but did you know that Paso Robles also has many other varietals that are boasting with unique flavor and an exciting finish? We have the perfect examples that have been planted, eventually coming right out of Four Lanterns winery! Known for their Voignier and Syrah they are embarking on a fresh new adventure with some unique grapes.
Fantastic wines need some foodie honored pairings, so we gave you some suggestions and some great recipes from Pasolivo olive oil to get you started.
The deep red wine of Chile has come back in full swing boasting flavors of berry fruits and spice like black berries and black pepper. It has a smooth well rounded tannin and has a kick which makes it great for pairing with rich foods. We suggest red meats, hearty Mexican fare or Indian cuisine.
This ancient white wine grape comes from the historical soil of Greece but grows beautifully in Paso Robles. The citrus aromas give a fresh and crisp taste pairing it perfectly with buttery meats. We suggest pork, sea bass or giant prawns.
Our friends in France and Italy brought this white wine into our world and into Paso wine country. Floating with fresh, lemon-lime flavor it has a sharp and tart finish and a beautiful lemon-chiffon color. It pairs well with creamy goat cheese, figs or pate’, and rich Mediterranean food.
This well planted grape has been gaining popularity on the Central Coast and has taken to the Calcareous soils by showing layers of flavor in the wine. Originated from Spain this white wine has aromas of green apple, mandarin oranges and now has a crisp acidity with more minerals finishing with a hint of licorice. Balanced for just drinking, this wine also pairs well with brucetta, fish tacos, and fruity tropical dishes.
Originated from Southern France, this wine is usually made into a sparkling and rivals the champagne of Europe. It can also be made either dry or sweet like Riesling. The aromas cross over in the flavors which bring apple, citrus and light stonefruit across in the finish. Perfect to pair with grilled salmon, Thai food, pear tart or cheesecake.
The ancient white grape from the South of France only flourishes in coastal areas as it loves a sandier soil. The crisp and citrus flavors combined with subtle minerals and a nutty overtone pairs great with chicken, lobster, crab cakes and white sauce pasta dishes.
To go with these exciting wines, you should have a great dish that can really make the flavors pop! Try this meal from the local olive oil company Pasolivo:
Heirloom Tomato Bruschetta
Enjoy this very refreshing appetizer!
3 mixed heirloom tomatoes, chopped
1 fresh mozzarella ball, sliced
4 slices baguette, grilled
3 tablespoons Pasolivo Citrus olive oil
1 garlic clove, chopped
3 basil leaves, chopped
1/4 cup Pasolivo Balsamic vinegar
2 teaspoons sugar
Salt and pepper to taste
In a small pot reduce the Pasolivo Balsamic vinegar and sugar over medium heat until thick. Mix tomatoes, garlic, Pasolivo Citrus olive oil, basil, salt and pepper. Place the grilled baguette on a plate. Add a thin slice of fresh mozzarella on top of the bread. Place bruschetta mix on top of the cheese and drizzle with balsamic reduction.
Avocado & Mango Salad on Arugula with Grilled Shrimp
Juice of 1 grapefruit
2 tablespoons Pasolivo California Blend olive oil
Handful of fresh cilantro, chopped
Kosher salt and pepper
1 lbs jumbo shrimp, peeled and de-veined
1 avocado, cubed
1 mango, cubed
1 red onion, very thinly sliced
2 cups of arugula
5 tablespoons Pasolivo Tangerine olive oil
2 tablespoons champagne vinegar
Zest of 1 orange or Orange Citrus Powder (recipe below)
Combine the juice of the grapefruit with 2 tablespoons Pasolivo California Blend olive oil and handful of chopped cilantro. Season with kosher salt and freshly ground pepper. Add the shrimp and marinate about 30 min.
In a large salad bowl, combine the avocado, mango, sliced onion (scallions work also) and arugula.
Discard the marinade from the shrimp and place the shrimp on bamboo skewers that have been soaked in water for 30 minutes. Grill the shrimp for about 2 to 3 minutes each side. Remove from grill.
Combine the Pasolivo Tangerine olive oil and the champagne vinegar, season with salt and freshly ground pepper. Dress the salad just prior to serving. Arrange the dressed salad on a large platter and top with the grilled shrimp skewers. Sprinkle with orange citrus powder or orange zest.
Zest of 3 oranges
1 teaspoon super fine sugar
Place the zest on paper towels and allow to dry completely (about 2 hours). Place the dry zest and the super fine sugar in spice grinder and pulse until powdery. Remove and keep in a small airtight container. Sprinkle powder over the shrimp just before serving.
On a chilly night with a glass of Paso Robles Zinfandel, what could taste better than a big, juicy steak? This was inspired by Giada DeLaurentis on the Food Network, and is exactly the kind of dish where only a robust, peppery olive oil will do.
2 large garlic cloves, halved
3 T-bone steaks (each about 1.5 lbs, and 1.5 to 1.75 inches thick)
Kosher salt and freshly ground black pepper
1 lemon, halved
3 teaspoons Pasolivo Extra Virgin olive oil
Rub the garlic cloves over the meat and the bone of the steaks, then sprinkle with salt and pepper. Place in the fridge for about 1 hour. About 20 minutes before grilling, remove from the refrigerator and bring the meat to room temperature.
Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. Giada’s note: “The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.”
Let the steaks rest for at least 10 minutes before slicing, Run your knife along the bone and carve the meat off the bone, slicing the steak into 1-inch slices. Transfer the slices to a platter and squeeze some lemon juice over the steaks. Finish with a drizzle of Pasolivo Extra Virgin olive oil!
Limoncello Pound Cake
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Pasolivo Lemon olive oil
5 tablespoons unsalted butter, room temperature
1 oz tube almond paste, crumbled
3 tablespoons finely grated lemon peel
4 large eggs
1/3 cup Limoncello lemon liqueur
Preheat oven to 325 degrees F. Butter and flour 9 inch spring-form pan. Whisk flour, baking powder, and salt in small bowl. Using electric mixer, beat 3/4 cup sugar, Pasolivo Lemon olive oil, and butter in large bowl until light and fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs 1 at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.
Bake cake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Can be made 1 day ahead, cover and store at room temperature. Remove pan sides from cake. Brush top of cake with limoncello. Sprinkle cake with powdered sugar. Cut into thin wedges.
Paso Air Tours Directions and Info: www.speedfind.com/pasoairtours
Don’t forget to book your wine tour of these varietals with an exclusive helicopter tour of Paso Robles wine country and the coastal region. Paso Air Tours land at multiple wineries, set up gourmet lunch along the way, give you wine sippy-cups so as not to spill your precious vino up in the sky and their packages are great for any budget!