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Ballentine
Syrah Fernando’s Rosemary Chicken |
| Ballentine Winemaker Bruce Devlin and wife Danielle Cyrot |
Betty and Van Ballentine’s story goes back to the early 1900s in Napa Valley when Betty’s grandfather (Libero Pocai of L. Pocai & Sons) settled and planted vineyards. Van’s father, John Ballentine, purchased his first vineyards and winery during Prohibition in 1922 (they had been abandoned and he bought them with the intent to wait out Prohibition) and released his first vintage in 1933. As of this year, Van has worked more than 60 vintages in Napa Valley. Today, Ballentine Vineyards owns 100 acres of vines and produces Chenin Blanc, Zinfandel, Merlot, Cabernet Franc, Syrah, Petit Sirah, Petit Verdot, Integrity (a Bordeaux blend) and a Zinfandel Port.
The Betty’s Vineyard Syrah is 100 percent Syrah, made from estate grapes that are grown at the vineyard adjacent to the winery, along Highway 29. So deep in color it almost looks black, its aroma is a mix of dark berries and spice. Silky, lingering and rich in the mouth, it develops gracefully with each sip. Pair it with this rosemary chicken recipe and you’ll be set for success.
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| Fernando’s Rosemary Chicken
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| 1 whole chicken, with bone in but skin off 1 cup apple cider vinegar or white vinegar |
2 tablespoons whole rosemary Salt and pepper |
| Preheat oven to 350F. Pour all the vinegar into a pan, put the chicken in and cover with rosemary, salt and pepper. Cook for about an hour or until the chicken is cooked through. Goes well with lightly spiced risotto. |  |
