Perfect Pot Roast for September's Wine of the Month: Best in Show 2016 Ruby Hill Reserve Petite Sirah
The 2016 Ruby Hill Petite Sirah is a blend of 91% Petite Sirah, 4% Zinfandel, 3% Petit Verdot, and 2% Merlot. Cocoa, baking spices, vanilla, and vibrant dark fruit bursts through on the nose. On the palate, subtle hints of tea leaf and tamarind reveal themselves at the beginning, and the finish is long and satisfying with a focus on cocoa, cream, and vanilla.
The wine was a blend of some early pick and some late pick Petite, to balance acidity, alcohol and ripe flavors in the final wine. We then aged the wine aged in a mix of 60% New French (38%), American Oak (54%), and Hungarian Oak (8%) for 22 months before bottling. The result is an intense and rich, yet quite approachable Petite Sirah.
Our 2016 Ruby Hill Petite Sirah was not only Best in Show but took home Double Gold, Best in Class, and Best Red at this year's Livermore Valley Uncorked!
We think it's the perfect wine to use for making one of our favorite fall dishes, The Pioneer Woman's Perfect Pot Roast. Let us know what you think!
Perfect Pot Roast
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Want to try a taste? You can order the 2016 Ruby Hill Petite Sirah in our online shop, or swing by the tasting room and enjoy it as part of our flight!
Across the state of California, we're experiencing an unprecedented heatwave and we're doing our part to conserve energy as we can. Thankfully, it was already grilling season so we were prepared to be doing even more outdoor cooking. Granted, the smoke in the air is a little challenging, but a protein like chicken legs or pork tenderloin cooks easily and quickly.
For the remainder of August, we're offering a curated 6-pack featuring 2 bottles each of some of our winemaker's favorite red wines. We love this combination of wines that showcase the variety of styles of red wines we are able to craft from our estate vineyards. This weekend, we're trying a new bbq sauce recipe. Though the original recipe from Food and Wine Magazine calls for Pinot Noir, we think the Grapeful Red from the Winemaker's Selection case special would be a great substitute. Tag us on social media @rubyhillwines and let us know what you think!
Red Wine BBQ Chicken
- tablespoons extra-virgin olive oil, plus more for brushing
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 cup ketchup
- 1 cup Ruby Hill 2017 Grapeful Red
- 2 tablespoons packed light brown sugar
- 1 chipotle chile in adobo sauce, seeded and minced
- 1 tablespoon Dijon mustard
- Kosher salt
- 12 mixed chicken drumsticks and thighs
- In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
- Heat grill to medium-high or, if using the oven, preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Cook, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve.
*Your sauce can be saved in the refrigerator for up to one week.
Ready to grab the Winemaker's Selection? You can shop for pickup or delivery. We are open for curbside pickup 7 days a week from 11:00 am - 5:30 pm.
Today we celebrate the glorious avocado! As the official fruit (yes, it's a fruit!) of California, the avocado is the star of many California-inspired dishes and used for dressings, dips, salads, and even fries. We love it for its creamy texture, versatility, and fresh flavors. Today, we're sharing a recipe for a simple dip to enjoy over the weekend, a Chunky Avocado-Papaya Salsa.
We're pairing it with our Grapeful White, a crisp and refreshing summertime wine. Our 2017 Grapeful White is a blend of Trebbiano and Sauvignon Blanc. Trebbiano is an Italian wine grape known for its fresh peach and citrus flavors and elevated acidity. Our Sauvignon Blanc is also high in acid with aromas that lean toward ripe and tropical fruits. Together, they make a refreshingly crisp white wine with hints of exotic fruit and overtones of lime blossoms. Sounds like a great wine for an avocado salsa!
For the month of July, enjoy the 2017 Ruby Hill Grapeful White for just $17 a bottle. You can shop today for curbside pick-up or have it delivered straight to your home.
Chunky Avocado-Papaya Salsa
- 2 medium-size ripe Hass avocados, halved, pitted and cut in small dice
- 1 small ripe papaya, halved, seeded, peeled and cut in small dice (about 2 cups dice)
- 1 tart apple, unpeeled, or Asian pear, peeled if desired, cored and cut in small dice
- ¼ cup freshly squeezed lime juice
- 1 fresh red or green serrano chile, seeded and thinly sliced or minced, or more to taste
- ¼ cup chopped cilantro
- 2 tablespoons chopped fresh mint
- ½ small red onion, diced small, soaked for 5 minutes in water to cover, drained and rinsed (optional)
- Salt to taste
Combine diced avocados and papaya in a medium bowl. Add remaining ingredients and toss together. Season to taste with salt. Serve as a salad or a salsa.
See! We told you it was easy. We hope you enjoy your weekend. Tag us on Instagram @rubyhillwines the next time you open a bottle of your favorite Ruby Hill wine!
It's getting hotter, and we are stocking the fridge with white wines for relaxing by the pool. What perfect timing for July's Wine of the Month, the Ruby Hill 2017 Grapeful White!
Our 2017 Grapeful White is a blend of Trebbiano and Sauvignon Blanc. Trebbiano is an Italian wine grape known for its fresh peach and citrus flavors and elevated acidity. Our Sauvignon Blanc is also high in acid with aromas that lean toward ripe and tropical fruits. Each wine was fermented in stainless steel, then aged in neutral oak barrels for nine months before blending. Together, they make a refreshingly crisp white wine with hints of exotic fruit and overtones of lime blossoms. It's a perfect summer wine for fish dishes, pasta made with white sauce, or a summer salad like the Honey Lime Fruit Salad from Cafe Delights.
For the month of July, enjoy the 2017 Ruby Hill Grapeful White for just $17 a bottle. You can shop today for curbside pick-up or have it delivered straight to your home. Put a few bottles on the table for your Independence Day celebrations along with this yummy and easy fruit salad!
Honey Lime Fruit Salad
- 1 pound (500 g) strawberries washed, hulled and sliced
- 3 kiwi fruits peeled and sliced into half moons
- 2 mangoes peeled and diced
- 10 ounces (300 g) blueberries washed
- 1 cup green grapes halved
- 9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
- 3 tablespoons honey
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon pineapple juice (from the canned pineapple, if using)
- Place prepared washed and sliced or diced fruits in a large salad bowl.
- Using a measuring jug, combine the honey, lime juice and pineapple juice. Pour the syrup through the fruit and mix well. Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.
If you'd like to continue to sip safely at home, we're offering complimentary ground shipping when you purchase 6 or more bottles. Shop today and have your favorite Ruby Hill Wines delivered straight to your door.
Sunday is Father's Day and we are looking forward to spending a little bit of time with our dads to celebrate them. If you want to give Dad a break from manning the grill, we are sharing a wonderfully simple recipe of Flat Iron Steak with a Ruby Hill Reserve Cabernet Sauce. Did you think you could only drink wine with steak? We are firm believers that when you cook with wine, you should only use wine that you'd drink. That's why we're using our 2016 Ruby Hill Cabernet Sauvignon. This 2016 Reserve Cabernet is a bold and rich representation of the old Bordeaux classic. The fruit was carefully farmed and vinified to produce a rich, well balanced, and flavorful wine. It has flavors and aromas of boysenberries, dark cherry, and vanilla with hints of chocolate, toasted oak, and black pepper. It's the perfect wine for a well-seasoned steak like this one.
We hope you enjoy celebrating all the father figures who support and champion us!
- 1 (1 1/2-pound) flat iron steak
- 1 cup beef broth
- 1 cup Cabernet Sauvignon (recommended: 2016 Ruby Hill Reserve Cabernet)
- 3 tablespoons canola oil
- 1 tablespoon grill seasoning
- 1 shallot, diced
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room temperature. This will help it cook more evenly.
- In a small pot over high heat, add the broth and wine and simmer until reduced by half, about 10 minutes.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot. Season the steak with the grill seasoning and put it in the skillet. Cook about 3 minutes per side for medium-rare. Remove it from the pan, cover it with foil, and let it rest for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet to medium and add the shallots. Cook until they begin to soften, about 3 minutes. Add the reduced broth and wine mixture and cook until thickened, about for about 5 minutes. Stir in the butter and cook until the butter is melted and incorporated into the sauce. Taste and adjust the seasoning with salt and pepper, if needed.
- Slice the steak against the grain into thin slices, arrange them on a serving platter and serve with the sauce on the side or poured over top.
Need a break from cooking? Support our local Tri-valley restaurants as they begin to welcome back customers! Not close enough to see Dad this week? Send him a gift. Our Ruby Red Pack is a perfect gift for the dad that loves to grill.
We know you love the Grapeful Rosé as much as we do. Before COVID-19, we couldn't wait to share it with you on the patio or in the new Wine Garden, sipping on the new rosé while nibbling on your favorite cheese and crackers. Alas, we're continuing to happy hour at home, making cheese and charcuterie boards to enjoy on the back patio while we pretend we're back at our favorite wineries.
The warm weather this weekend is a perfect excuse to celebrate National Rosé Day with a bottle of Grapeful Rosé. This beautiful rosé wine is a blend of Nebbiolo, and Petit Verdot gently pressed to attain a delicate light pink color. The nose reveals fresh rose petals and floral notes, while on the palate, peach, plum, and apricot flavors offer a lingering finish. Here are a few of our favorite local cheeses for you to enjoy alongside your glass of rosé.
Local Cheeses to Enjoy with Grapeful Rosé
Mt. Tam by Cowgirl Creamery — You've probably seen this cheese in your local grocery store. Named after the Northern California landmark, Mt. Tamalpais, this cheese is made from Straus Family Dairy's fresh organic milk.
Humboldt Fog by Cypress Grove — This soft-ripened cheese is made from buttermilk and fresh cream, and has floral and herbaceous notes.
Petite Brie by Marin French Cheese — This one is also easy to spot in the grocery store. It's creamy, tangy, and fresh; a perfect cheese for many styles of wine.
Boont Corners by Pennyroyal Farm — A firm cheese for those who love cheddar, the Boont Corners is dry, tangy, and sharp.
Apricot-Chili Chevre by Nicolau Farm — A little sweet with very mild spice, this fluffy goat cheese has lovely hints of citrus.
Let us know which ones you pair with your Grapeful Rosé by tagging us @rubyhillwines! Happy National Rosé Day!
Okay, okay. It sounds a little strange. Donuts and wine? Is it possible to find a tasty combination? We believe that with wine, many things are possible. To celebrate National Donut Day, we're sharing a few of our favorite ideas for pairing your wine with donuts for an after-dinner treat. Let us know which one you try when you stop by for curbside pick-up this weekend or tag us @rubyhillwines on Instagram.
National Donut Day Wine Pairings
Glazed Donut with Ruby Hill 2016 Reserve Chardonnay - We love the simplicity of a glazed donut and think that the notes of vanilla and honeycomb in the Reserve Chardonnay pair perfectly with the delicate vanilla flavors of the glaze.
Jelly Donut with Ruby Hill 2019 Grapeful Rosé - The Grapeful Rosé is excellent with a jelly donut; not only do the fruit flavors in the wine play off the jammy flavors, but the acidity in the rosé helps balance out the sweetness.
Chocolate Cake Donut with Ruby Hill Solera Dessert Wine - The rich mouthfeel of the Solera dessert wine offers flavors of blackberry jam, dried plum, and cocoa. The sweetness of this wine marries well with the sweetness of the chocolate.
Sour Cream Donut with Ruby Hill Sparkling Wine - The lemon aromas in the sparkling wine complement the tanginess of the donut while the Sparkling Wine's bubbles help cut through its richness. (But really, add the sparkling wine to some orange juice, and you're good to go with almost any flavor donut!)
Summer is one of our favorite seasons in California. The farmer's markets are back and the fruit is coming in fresh and ripe. Though many people will think of summer as the season for white and rosé wine, there are also many ways to pair red wine in these warmer months. Light-bodied red wines and red wines that contain a good amount of acidity pair well with some of the summers foods you love best, from fresh salads to grilled meats. Our 2017 Ruby Hill Vintner's Sangiovese is a perfect example of a red wine that you can drink year-round due to its versatility. This 2017 Sangiovese from the Livermore Valley was gently fermented and aged in neutral oak for 18 months prior to bottling. After hand-picking, the fruit was gently vinified to produce a lighter, varietally characteristic
Sangiovese that is reminiscent of an old-world Chianti.
Below is a recipe for a lovely summer pasta dish featuring roasted tomatoes and garlic. This easy meal has hardly any hands-on time; your fresh summer tomatoes and a few heads of garlic go into the oven and are added to the pasta. All you need is a glass of Sangiovese and you are all set. We hope you enjoy!
- 4 large red tomatoes, halved
- 1 pint cherry tomatoes, halved
- 2 heads garlic, skin on and tops cut off
- sea salt and freshly cracked black pepper
- 1 pound pasta, boiled and drained
- olive oil
- 1 handful fresh basil leaves, torn
- coarsely grated Parmesan cheese
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Place tomatoes, cut side up on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle well with salt and pepper. Roast until tomatoes are browned and wrinkled about 30 minutes.
- Roast the garlic heads at the same time! Place garlic, cut side up on a large piece of parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Wrap parchment and tie with kitchen twine. Place in a small round pan and roast with the tomatoes, about 30 minutes or until completely browned and softened.
- Boil the pasta while the tomatoes and garlic roast.
- Assembling the pasta is simple. Toss cooked pasta with tomatoes, soft garlic pressed from the head, olive oil, salt, and pepper. Top with fresh basil and cheese. Enjoy!
"I have a bottle of Sauvignon Blanc, but I'm not sure what to eat with it. What do you suggest?"
"I am craving seafood, can I drink my Reserve Cabernet with shrimp?"
One of the ways we learn about proper pairings is through eating at restaurants and asking for the expertise of the sommelier. Or, when we visit wineries, we lean on the knowledge of our tasting room ambassadors to offer us guidance for the wines we select and imagining what waits at home for us to prepare for dinner that evening. With restaurants and tasting rooms closed, many of us are ordering takeout from our local eating establishments or diving into the kitchen to make gourmet-style meals at home. If you are still second-guessing which wines in the rack will pair with what you are eating, we have some tips that will help you perfect your wine-pairing skills as you continue to shelter in place.
Tips to Perfect your Wine Pairings at Home
Think Regionally - "What grows together, grows together." Simply put, when thinking about the wine on your table, look to the foods that are native to that region. Sangiovese is a red grape variety that hails from the Tuscany region of Italy. Common foods from that region include tomato-based pasta and soup dishes, salamis, grilled beef, and parmesan risotto.
Compare - Pair your wines with your food based on their similarities in texture and taste. For example, the acid and lightweight of a goat cheese marries well with a crisp and light Sauvignon Blanc or Rosé. When baking a chocolate cake, match the sweetness of the cake with a dessert wine like our Solera.
Contrast - Contrasting pairings can be a little tricky but can also be very exciting. Again, the idea is to achieve a combination of food and wine that highlights the flavors of both. An example of a contrasting pairing you are probably familiar with is a nice ribeye paired with a Cabernet Sauvignon. What makes this such a great pairing is the way the tannins in the red wine help cut through the fattiness of the steak. Spicy dishes benefit from a touch of sweetness to soften the heat.
Have Fun - Wine should be fun! Think of food and wine pairings as a grand experiment and an adventure for the palate. The more you practice, the better you will become. Ultimately, the best wine to enjoy with your meal, is the wine you enjoy drinking.
We hope these tips help you to enjoy food and wine even more! Cheers!
Today is International Sauvignon Blanc Day and we're thrilled to share our love for this grape variety!
Did you know that Sauvignon Blanc is French for "wild white?" We believe the grape received this name due to its wild nature in the field; it is a very vigorous species that must be carefully monitored in order to achieve the proper fruit flavors. Sauvignon Blanc is originally from southwest France but is now grown across the world, mainly in Chile, South Africa, Australia, New Zealand, and California. The first cuttings of Sauvignon Blanc in California were brought by Livermore Valley's very own Charles Wetmore of Cresta Blanca Winery in the 1880s. You'll find a variety of expressions of the grape in the valley but we're incredibly proud of our Ruby Hill Reserve Sauvignon Blanc which received 91 points from Wine Enthusiast!
Here's a lovely salad recipe for you to enjoy with a glass of our Sauvignon Blanch as you celebrate International Sauvignon Blanc Day!
Arugula Salad with Peaches, Goat Cheese & Basil via New York Times Cooking
¼ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
½ cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese, and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
We hope you enjoy!
Enjoy complimentary ground shipping when you order 6 or more bottles.
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