Peruse articles by winemaker Bill Anderson, recipes, Wine Estate- events, news & happenings, Vineyard & Wine- new releases, updates & winemaking information... and much more with the quarterly Julien Journal!
Spring Issue - 201
November 12th, 2011 |
Join Chateau Julien and the Monterey County Vintners & Growers Association on Saturday, November 12th for a brand new gathering for passionate gourmands and wine lovers who want to experience the essence of this burgeoning California wine region. Monterey Wine Country’s “Best of the Blue” event will be unlike any other: Gourmet food trucks will travel from around the area to park at the Del Monte Aviation Center’s private jet hangar where Monterey County wines will be featured alongside fun, delectable dishes made from locally-sourced ingredients.
Admission to the Best of the Blue is $60, inclusive of food and wine. The event occurs from 1-4 PM. Additional details are available by visiting www.montereywines.org or by calling (831) 375-9400.
Enter Code: "Chateau Julien" to receive $10 off your ticket price
October 13th, 2011 |
Taste Chateau Julien Private Reserve 2010 "Sur lie" Chardonnay and 2007 La Conviviance with Proprietor Bob Brower at this first annual event - Los Angeles Food & Wine.
The Lexus Grand Tasting at Los Angeles Food & Wine is the most spectacular opportunity to enjoy over 300 wines from
200 of the world’s most prestigious wineries. 30 Celebrity Chefs will showcase their culinary skills and provide delicious and decadent tasting samples of their cuisine. During this remarkable strolling event you will have access to cooking demos, book signings and photo sessions with some of the weekend’s biggest chef celebrities. This event takes place on the Event Deck at LA LIVE where the entire space is transformed into a feast for all senses! Don’t miss this great opportunity to experience food and wine at its best.
August 30th, 2011 |
RAGU OF LAMB WITH PAPARDELLE
Chef Terry N. Teplitzky
" I always prefer to use the same wine in the recipe as I am going to serve. This makes the dish even more compatible with the wine". This dish is one of my all time favorites to serve to friends and guests add a salad and some warm crusty bread, a wedge of fromage d'affinois afterward and you've had a great meal! A Sante!"
- 2 tablespoons olive oil
- 6 lamb shanks (each about 3/4 pound)
- 2 cups chopped onions
- 1 cup diced carrots
- 1 cup diced and peeled celery
- 4 garlic cloves, chopped
- 1/3 cup chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 11/2 cup Chateau Julien Merlot
- 3 cups veal stock or beef stock or commercially made beef broth (I like Pacific Foods)
- 1 pound Crimini mushrooms, quartered and sautéed in 3 Tbspns. Olive oil.
- 3 cups tomatoes, peeled, seeded and chopped
- 1 1/4 pounds papardelle pasta prepared according to package and then tossed with olive oil and salt and pepper
- Freshly grated Vella dry jack cheese
- Fresh chopped flat leaf parsley
Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, carrots, celery, garlic, basil, rosemary , and thyme to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has reduced by half, about 6 minutes. Add 3 cups demi or beef stock and tomatoes to pot; return to boil.
Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. With a hand blender puree vegetables in sauce and strain. Add mushrooms and tomatoes, and bring back to a boil. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well and toss with olive oil and sprinkle with salt and pepper. Transfer pasta to large bistro bowls. Spoon sauce over pasta, sprinkle with dry jack and chopped parsley, and serve. Serves Six
Click Here to order 2007 Private Reserve Merlot
January 18th, 2011 |
Read more about Chateau Julien Wine Estate in the
Winter 2011 issue of Touring & Tasting Magazine
