Food & Wine Pairing - Acorn Winery

Food & Wine Pairing

Axiom ~ Syrah

Angel's Oaxacan Mole' Negro

This amazing recipe from chef Jeff Mall of Zin Restaurant in Healdburg pairs perfectly with Acorn Syrah.

Dolcetto

Acorn Squash Crostini with Parmesan and Truffle Oil

We enjoy this delicious appetizers created by Chef Ruben Gomez with all of our wines, but the combination of the truffle oil and the Dolcetto is magical.

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Medley

Acorn Squash Blue Cheese Tart

Our friends at zazu restaurant created this amazing recipe just for us.

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Sangiovese

Chicken Cacciatore with Acorn Squash on Soft Polenta

A great Italian favorite with a slight twist from Zin Restaurant's chef Jeff Mall.

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Mushroom and Goat Cheese Focaccia Bread

Although this bread goes with all of our wines, it is an ideal pairing with our Sangiovese.

Makes 48 appetizer pieces or 24 dinner size pieces

Duxelles
1 lbs. chopped mixed fresh mushrooms
4 T. butter
3 T. extra virgin olive oil
¼ c. chopped shallots
14 oz. dried wild mushrooms, reconstituted in 1 cup Acorn Sangiovese
Thyme, salt and pepper to taste

Focaccia
1 lb. bread flour
½ T. olive oil, plus about 2-3 oz. the garlic oil for brushing after the bread is baked
½ oz. dry active yeast
1-1/3 c. warm water
Pinch sugar
1/3 oz. kosher salt
1 c. olive oil
8-10 peeled garlic cloves that have been gently boiled in the cup of oil for 15 minutes (note you will be using the both the cloves and the oil.)
Salt and pepper to taste

Topping
1 c. crumbled goat cheese

Duxelles
Heat butte and oil in sauté pan. Add fresh mushrooms and shallots and cook down to thick paste (about 15 minutes). Add reconstituted wild mushrooms, and their liquid, and cook down to thick sauce. Season to taste, and set aside

Focaccia
In mixing bowl, mix yeast, sugar, and water till dissolved. Let rest in a warm place till bubbly (about 15 minutes). Add herds, garlic, flour and oil: mix till dough forms a ball. Sprinkle in salt the last minute of kneading. At this point if you are kneading by hand, do so for 20 minutes on well floured board. If by machine, mix at medium speed for 5 minutes or longer till dough is sticky but has lots of elasticity. Spread over a well-oiled ½ sheet pan, oil top of bread, so it won’t stick to plastic). Cover with plastic wrap and let rise in a warm place till doubled in size. Remove plastic, and save it. With your fingertips gently spread the to the edges of the pan, poke and push at the same time, leaving dimples in the dough to catch the topping and olive oil you will add later. Recover with saved plastic wrap and let rise a second time till dough rises slightly above the pan. Remove plastic. Preheat oven to 375. Brush bread with reserved garlic oil. Bake until light golden, about 30 minutes. Cool to room temp. At this point, can be topped and finished immediately, or covered and refrigerated, to be topped and baked the next day. Or cover with fresh plastic wrap and foil, to freeze for up to one month.

To assemble
Spread the Duxelles evenly over the bread, and sprinkle with 1 cup crumbled goat cheese.

To bake
Preheat oven to 350. Bake for 20 or so till cheese is melted. Cool slightly before cutting.

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Rosemary Mushroom Blue Cheese Focaccia Bread

Chef Matthew Eager, of Eager to Please Catering, developed this recipe to pair with our Sangiovese. It also works with with all of our wines, including our Rosato.

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Acorn Winery's Cranberry Sangiovese Soup

This soup was developed by Betsy, and inspired by food writer Michele Anna Jordon. Thank you Michele.

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Zinfandel

Duck, Olive and Wild Mushroom Ragu on Acorn Squash Polenta

Chef Jeff Mall, from Zin Restaurant, has out done himself with this recipe that draws from the bounty of Sonoma County. A great dish to take the chill of a fall or winter day.

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New Mexico Harvest Stew with Acorn Squash

Chef Susan Mall, from Zin Restaurant and Eastside Farms, shared this recipe with us. It is the perfect autumn dish, featuring all the wonderful flavors of New Mexico and pairs beautifully with our Heritage Vines Zinfandel.

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Red Eye Pulled Pork and Stone Ground Grits

"The deep rich flavors in this dish are a perfect match with Acorn’s Heritage Vines Zinfandel from Alegría Vineyards in the Russian River Valley. The wine’s well-balanced palate and complexity, which comes from the diversity of grapes in the vineyard, nicely complements the flavors of the slow cooked pork, melded with the diverse ingredients of the sauce. This dish has plenty of flavor, but it’s not overly spicy. Just as the Alicante and Petite Sirah in the wine bring the Zinfandel into focus, the brewed coffee in the braising liquid hits the base notes, while the catsup and vinegar bring the dish into balance."
Chef Jeff Mall, owner ZIN Restaurant & Wine Bar

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