Mouthwatering Pulled Pork & Cuvée Dray

With a hint of fall in the air with some relief from the summer heat, we are ready to revisit some of our favorite cozy dutch oven and slow cooker recipes. More importantly, it’s the perfect time for red wine! This week, we are making scrumptious pulled pork sandwiches. Alongside our ever-popular Cuvée Dray blend, it’s truly a drool-worthy meal! 

Pulled Pork Sandwiches

Ingredients

• 4 lb. boneless pork butt
• 3 tbsp. packed brown sugar
• 1 tbsp. kosher salt
• 1 tbsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. onion powder
• Freshly ground black pepper
• 2 tbsp. vegetable oil
• 12 oz. lager
• 1 1/2 c. ketchup
• 1/2 c. Dijon mustard
• 1/3 c. apple cider vinegar
• 1/4 c. packed brown sugar
• 2 tbsp. Worcestershire sauce
• Toasted buns, for serving

Directions

PORK

1. Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
2. In a small bowl, combine brown sugar, salt, paprika, garlic powder, cumin, and onion powder; season with black pepper. Rub all over pork. (This can be done the night before.)
3. In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer around pork and cover with a lid.
4. Bake until pork is just beginning to turn tender, about 3 hours. Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more.
5. Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.

BBQ SAUCE & SANDWICHES

1. Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
2. Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.

Recipe by Lauren Miyashiro for Delish; Recipe photo by Andrew Bui & Brooke Caison 

We recommend serving this pulled pork on toasted buns and top with coleslaw. Our preferred pairing is Cuvée Dray, with flavors that compliment this dish perfectly, but you can also try a Zinfandel-forward red blend for a tasty combination!  

For anyone who loves the Cuvée Dray or four-legged friends like we do, we will be hosting Dray Day, a pet adoption event in partnership with Valley Humane Society! Come visit us on October 14th from 11am - 2pm at our sister winery, Rubino Estates to meet all of the available canine companions ready for adoption into their fur-ever home. It's time for you to meet your new best friend!

 

The Story of Chardonnay

It’s the right time for the luxurious freshness of a golden glass of Chardonnay. The 2020 vintage of our Reserve Chardonnay is an evocative rendition of this beloved classic, offering snappy aromas and flavors of peaches and cream, honey and pastries, crisp apples, and more. Join us as we dive into this varietal’s illustrious story!

       For the last decade, Chardonnay has been the leading varietal in the United States. This little golden grape has a long story. Though the geographical origins are disputed, it likely finds its roots in the Burgundy wine region of eastern France. Genetic studies have identified Chardonnay as a cross between Pinot Noir and Gouais Blanc. These “parents” are very different from each other, which offers what plant geneticists refer to as “hybrid vigor.” Essentially, Chardonnay is a resilient and adaptable varietal that lends itself well to further propagation. Today, Chardonnay is growing in at least 41 countries around the world in dramatically diverse climates and conditions. 

        As of 2022, there are nearly 90,000 acres of Chardonnay planted here in California, about a fifth of the total acreage of Chardonnay on earth. We have documentation of Chardonnay being cultivated in California all the way back to the 1800s, but it was not the wildly successful and popular varietal that it is now. During prohibition, many of the chardonnay vineyards in California were uprooted. The exception? Some plantings in the Santa Cruz mountains and some right here in the Livermore Valley! The very first successful commercial production of California Chardonnay was from plantings in the Livermore Valley. We are honored to continue the legacy of delicious Chardonnays that capture the essence of California Sunshine.

        Oak is the most common companion for Chardonnay, offering rich notes of toast, vanilla, butter, and cream and the classic unctuous mouthfeel of an oaked Chardonnay. Some Chardonnays are produced without oak, using stainless steel barrels, to emphasize the fresh and aromatic features of a Chardonnay. Our Reserve Collection Chardonnay is made in a bold, flavorful style using a mix of French, American, and Hungarian oak. Our featured vintage, 2020, was aged for 17 months in a combination of 40% French, 34% Hungarian, and 26% American oak (40% new).

        While many examples of Chardonnay can benefit from a few years of bottle aging, especially if they have high acidity, most Chardonnays are meant to be consumed in their youth, and enjoyed chilled. This vintage is very satisfying, offering a buttery-soft medium body and perfectly balanced acidity. We like to pair our Reserve Chardonnay with dishes like rich flaky fish, grilled veal chops with mushrooms, late summer vegetables and creamy mustard tarragon chicken. 

Our 2020 Reserve Chardonnay is the Wine of the Month for September! Shop now.