Skirt Steak Tacos and Petite Sirah

Wine:30 Club Members were treated to an exclusive release of our highly anticipated 2013 Petite Sirah this past weekend at their Pick Up Party. It will be available soon for all customers, but if you simply cannot wait, join the club! Athena whipped up these steak tacos and determined that she has found her new favorite pairing! Complex and concentrated, the spiced, big-fruit characteristics of our 2013  Petite Sirah demand an equally complex culinary partner when served at the dinner table. Recipes in which bold, exotic spices enhance the rich flavors of fish, meat and distinct cheeses create an earthy and perfectly balanced pairing for this lively red wine.  SKIRT STEAK TACOS ... Read More...

Wine:30 Club Members were treated to an exclusive release of our highly anticipated 2013 Petite Sirah this past weekend at their Pick Up Party. It will be available soon for all customers, but if you simply cannot wait, join the club! Athena whipped up these steak tacos and determined that she has found her new favorite pairing!

Complex and concentrated, the spiced, big-fruit characteristics of our 2013  Petite Sirah demand an equally complex culinary partner when served at the dinner table. Recipes in which bold, exotic spices enhance the rich flavors of fish, meat and distinct cheeses create an earthy and perfectly balanced pairing for this lively red wine. 

SKIRT STEAK TACOS WITH HOMEMADE MOLE SAUCE

taco pic

Ingredients

skirt steak
small corn or flour tortillas
8 dried ancho chiles or a mixture of ancho and pasilla
4 cloves garlic
1 large tomato, cored and halved
2 slices bread, toasted and cubed
1 small onion, diced
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
1 pinch of cloves
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 tablespoon sugar
1 teaspoon salt
1 heaping tablespoon unsweetened cocoa powder
1/4 cup fresh squeezed orange juice
2 tablespoons vegetable oil

Directions

Marinade skirt steak for at least ½ an hour prior to cooking in your choice of marinade, season with salt and pepper.

Remove the stems, seeds and ribs from the chile peppers. Cover them with boiling water and weight them so they stay underwater. Leave to soak for 30 minutes.

In a hot, dry skillet, cook the garlic cloves and tomato for about 5 minutes, turning a couple of times.

Drain the chiles, reserving the soaking water. In a blender, combine the chiles with the garlic, tomato, bread, onion, oregano, cloves, cinnamon, black pepper, sugar, salt and cocoa power, orange juice and 1/2 cup of the chile soaking water. Purée very thoroughly, adding more liquid as necessary until you have about 3 1/2 cups.

Heat the vegetable oil in a saucepan over a medium flame. Pour in the mole, and simmer for about 30 minutes, lightly covered. The sauce should darken and become more concentrated.

While mole simmers, grill or pan sear skirt steak to desired doneness and slice thinly. Also prep any desired taco toppings; we recommend fresh avocado and sautéed mushrooms with onions.

Taste and adjust the seasonings according to your desired spice, chocolate, chili, salt and acid levels. Aim for a complex, balanced flavor. Also add a little more liquid or simmer a bit longer to get a thicker texture.

Place skirt steak in warm tacos, top with a heaping spoonful of mole sauce and toppings and enjoy!

Award Season is upon us…

The 2015 wine competition season is well underway. We are thrilled that our wines are showing so well! We hope that you agree. Most notable is our 2012 Tempranillo. BEST OF CLASS at three different prestigious competitions! These wines are up against some pretty amazing competition. To take BEST OF CLASS is awesome! Right up there is our Estate Zinfandel, also bringing in the same award- BEST OF CLASS and our Chardonnay bringing in a DOUBLE GOLD!! Sunset Magazine International Wine Competition Estate Zinfandel: BEST OF CLASS & GOLD Tempranillo: GOLD Chardonnay: SILVER San Francisco International Wine Competition Tempranillo: BEST OF CLASS & DOUBLE GOLD Lizzy James Old Vine Zinfandel: GOLD Estate Zinfandel: SILVER Albarino: SILVER San Francisco Chronicle Wine Competition Tempranillo: ... Read More...

The 2015 wine competition season is well underway. We are thrilled that our wines are showing so well! We hope that you agree.

spring btls

Most notable is our 2012 Tempranillo. BEST OF CLASS at three different prestigious competitions! These wines are up against some pretty amazing competition. To take BEST OF CLASS is awesome! Right up there is our Estate Zinfandel, also bringing in the same award- BEST OF CLASS and our Chardonnay bringing in a DOUBLE GOLD!!

Sunset Magazine International Wine Competition

San Francisco International Wine Competition

San Francisco Chronicle Wine Competition

Consumer Wine Awards

American Fine Wine Competition

Orange County Wine Competition

California State Fair Wine Competition

What do you think? Pretty exciting stuff!!

Petite Sirah and Lamb Chop Loins Oh My!

From Brindy’s Kitchen…. Rain or shine, you can always find me preparing and grilling my favorite meats well into Fall and Winter! On the top of my list is Lamb. Shanks, chops or roasted whole, I can never get enough of the rich flavor Lamb provides…if you’re feeling adventurous, try this delicious recipe and pair it with our Harney Lane Petite Sirah for a memorable winter meal! Grilled Rosemary Lamb Chop Loins with Cranberry and Peppered Apple Relish 1/3 cup olive oil 1/3 cup fresh rosemary leaves, finely chopped 12 Lamb loin chops 4 tablespoons sea salt 4 tablespoons fresh ground black pepper Cranberry and peppered apple relish ¾ cup dried cranberries ¾ cup apple juice, heated 3 granny smith apples, ... Read More...

From Brindy’s Kitchen….

Rain or shine, you can always find me preparing and grilling my favorite meats well into Fall and Winter! On the top of my list is Lamb. Shanks, chops or roasted whole, I can never get enough of the rich flavor Lamb provides…if you’re feeling adventurous, try this delicious recipe and pair it with our Harney Lane Petite Sirah for a memorable winter meal!
Grilled Rosemary Lamb Chop Loins with Cranberry and Peppered Apple Relish
1/3 cup olive oil
1/3 cup fresh rosemary leaves, finely chopped
12 Lamb loin chopslambchop
4 tablespoons sea salt
4 tablespoons fresh ground black pepper
Cranberry and peppered apple relish
¾ cup dried cranberries
¾ cup apple juice, heated
3 granny smith apples, medium chopped
¾ cup fresh or frozen cranberries
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon coarse ground black pepper
1 tablespoon brown sugar
½ teaspoon salt
Method ~ Combine olive oil and rosemary. Dip chops in the mixture and make sure they are well coated. Cover and refrigerate for one hour.
For relish, combine all ingredients. Relish can also be made a day ahead to allow flavors to blend.
Grill chops to desired degree of cooked.
Roasted Brussels Sprout Salad with fresh Orange, Pomegranate, Ginger & Shallots
I’ve recently discovered what has become a favored side dish in my house…..roasting Brussels sprouts and adding winter fruits like orange and pomegranate can make anybody love this seasonal vegetable!
2 Tablespoons unsalted butter
¼ cup olive oil
1 lb Brussels sprouts, halved along the stem
1 teaspoon kosher salt
¼ cup sherry vinegar
1 cup chopped shallots (about 4-6 shallots)
1 ½ teaspoons whole grain mustard
¼ bunch fresh thyme leaves removed and chopped
1 ½ teaspoons honey
*additional ¼ cup extra virgin olive oil
1 cup canned garbanzo beans, rinsed and drained
1 orange, zested and flesh cut into small pieces
1 pomegranate, seeds removed and set aside
½ red onion sliced very thin
½ teaspoon freshly ground black pepper
3 oz. feta
Method ~ pre heat the oven to 350 degrees. Toss the Brussels sprouts in olive oil and roast in preheated oven in a cast iron pan. Cook until Brussels sprouts have browned, or for about 20 minutes. Transfer sprouts to a large bowl and season with salt and pepper. In another bowl, mix salt, vinegar, shallots, mustard, thyme, honey, and olive oil. Pour mixture into the same sauté pan used to roast Brussels sprouts and bring to a simmer. Add garbanzo beans and simmer for an additional 2 minutes then remove from heat. Add orange zest & cut orange pieces, pomegranate seeds and pepper to the sprouts. Pour the warm sherry mixture over the Brussels sprouts and transfer to a serving bowl and top with feta.

Cheers!

Summertime at the Winery

We’ve had a busy summer here at Harney Lane. We’d like to catch you up on all the good times we’ve been having at the winery! In May, we celebrated Lodi’s ZinFest weekend, where we welcomed hundreds of wine lovers to Harney Lane.  We hosted our Wine:30 Club Pick Up Party over Memorial Day Weekend, serving up delicious picnicking treats alongside our chilled 2011 Albarino and the very popular 2009 Petite Sirah. In early June, it was Ladies Night Out, where hundreds of ladies came out for an evening of tasting and shopping in our beautiful wine country gift shop. Early August was once again time for a great Wine:30 party- this time ... Read More...

We’ve had a busy summer here at Harney Lane. We’d like to catch you up on all the good times we’ve been having at the winery! In May, we celebrated Lodi’s ZinFest weekend, where we welcomed hundreds of wine lovers to Harney Lane.  We hosted our Wine:30 Club Pick Up Party over Memorial Day Weekend, serving up delicious picnicking treats alongside our chilled 2011 Albarino and the very popular 2009 Petite Sirah. In early June, it was Ladies Night Out, where hundreds of ladies came out for an evening of tasting and shopping in our beautiful wine country gift shop. Early August was once again time for a great Wine:30 party- this time we treated folks to a Gourmet Popcorn Bar! Guests loved creating their own concoctions, including popcorn tossed with bacon, blue cheese, parsley and Fiori’s seasoning! With the popcorn, members were enjoyed our 2009 Lodi Zinfandel and the exclusive-to-members, Primitivo! The very next weekend, we hosted our annual Crush Pad Jam. This year, we featured Miss Lonely Hearts Band, which the crowd absolutely loved! Guests enjoyed wine-by-the-glass, wood fired pizzas by Guantonio’s and live music all night.
Please enjoy these photographic memories of our fantastic summer. Want to join the fun? Become a Wine:30’er today! You’re clearly missing out if you haven’t joined us yet!!

Join us for our upcoming activities this fall, including our Tasting Room’s 3rd anniversary September 14-16 as well as our 2nd annual STOMP out Cancer grape stomp on Sunday, September 23. In the meantime, LIKE us on Facebook for all the latest and greatest events, photos, specials and more!

Petite Sirah it is!

Thank you Mike Dunne and the Sacramento Bee for a great write up on our Petite Sirah! It’s quickly become a tasting room favorite! Dunne on Wine: Young vines produce well at Harney Lane By Mike Dunne “Oddly, no vintner to my knowledge has put “Young Vines” on the label of a bottle of wine. You see “Old Vines” all the time, even though no fixed definition of the term exists and even though the scientific evidence to support the suggestion that older vines yield superior wines is shaky. Vintners likely avoid boasting of young vines because the vines are untested and because they lack the thick and weathered builds that speak to maturity, ... Read More...

Thank you Mike Dunne and the Sacramento Bee for a great write up on our Petite Sirah! It’s quickly become a tasting room favorite!

Dunne on Wine: Young vines produce well at Harney Lane
By Mike Dunne

“Oddly, no vintner to my knowledge has put “Young Vines” on the label of a bottle of wine. You see “Old Vines” all the time, even though no fixed definition of the term exists and even though the scientific evidence to support the suggestion that older vines yield superior wines is shaky.
Vintners likely avoid boasting of young vines because the vines are untested and because they lack the thick and weathered builds that speak to maturity, experience, survival and photo ops, all valued characteristics in the marketing of wine. And at some unspecified point, young vines no longer could be marketed as young, unless some viticulturist comes up with a way to provide them with the vineyard equivalent of a face-lift.
At any rate, younger vines have shown that they are quite capable of producing remarkably notable wines.”

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