 |
Brogan Cellars
Pinot Noir Brined and Roasted Double-Cut |
| Brogan Cellars Owner/Winemaker Margi Wierenga |
If—after the increase in Pinot Noir’s popularity—you haven’t heard of Brogan Cellars, you just weren’t listening. (And if you have, you know what I mean.) So perk up your ears, because this is some of the most luscious, velvety, well-rounded, sexy and flat-out wonderful wine you can find.
Winemaker/owner Margi Wierenga’s magic touch might possibly be in her genes (her father being Burt Williams of Williams Selyem). And much like Burt, Margi set up shop in a garage in Dry Creek Valley. She’s still there, but has since expanded her operation to Hopland, where she lives. She also sources all her grapes from her favorite Sonoma County growers, and even some from her father’s vineyard in Anderson Valley.
The 2006 Morning Dew Ranch Pinot Noir is sourced from that vineyard. It has a cherry red nose and multilayered hints of pomegranate and spice on the palate. It’s paired here with Margi’s recipe for brined and roasted pork chops. Margi asked Mike Matson at Vintage Valley Catering to put the recipe down on paper for her; in her words, “So it’s user-friendly.” Try it out for yourself, and see what I mean when I say this is a woman with incredibly good taste.
| Brined and Roasted Double-Cut Pork Chops
|
| For the brine: 2 gallons cold water 1/2 cup of sugar 1/4 cup salt 6 double-cut pork chops For the stuffing: 1 cup chopped onions 1 cup chopped Swiss chard 1/2 cup toasted, chopped pecans 3-4 tablespoons butter Salt and pepper to taste |
For the sauce:1/2 bottle Pinot Noir
1 cup veal demi-glace 1/2 cup dried cranberries 1/2 cup unsalted butter |
| Preparation:
I like to brine my pork overnight. If you don’t have time, brine it for four hours. To make the stuffing, put the butter in a saucepan and sauté the chanterelles and onions until tender. Add the Swiss chard last and cook until tender. Let cool and add the pecans. Cut the brined chops so you have a pocket, then stuff with the mixture. Roast them for 45 minutes at 375 degrees. To make the sauce, reduce a half-bottle of Pinot Noir until it’s about two-thirds of the way done, then add the veal demi-glace and dried cranberries. Finish with unsalted butter. Choose a good Pinot Noir so you can drink the other half while you cook! Serve with mashed potatoes or wild rice. Serves 6 |
 |
