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Fidelitas Wines


 

Michelle Marsh
 
September 22, 2016 | Michelle Marsh

Shout Out to the Vineyard Crew

I’d like to give a shout out to our friends who make our harvest go off without a hitch. To the crew who arrives in the early hours of the morning, often before the sun shines, and works hard through the afternoon. They show up 6 days a week all year round. They work together to make sure the processes are run efficiently and the grapes come in on schedule. They prune, they pick, they move fiercely down the vineyard rows and fill crate upon crate, and bin upon bin, full of the mighty grapes we use to make Fidelitas wines. A big thank you from Team Fidelitas to our Vineyard Crew and Vineyard Manager, Dick Boushey, who has brought in such a great group.

Cheers to the 2016 harvest!

Time Posted: Sep 22, 2016 at 12:11 PM
Amy Graham
 
September 9, 2016 | Amy Graham

Grilled Pork Chops with Pan Roasted Plums + Ciel du Cheval Red Wine Balsamic Reduction

Just this week, I could start to see and smell the first signs that fall is on its way.  The leaves have started to turn their magical colors of red, orange, and yellow and there is a distinct aroma of autumn in the air.

Harvest is in full swing at the cellar and soon the 2016 vintage will be going into the barrels.

Harvesting 2016 Red Heaven Merlot

Pictured below is 2016 Quintessence Merlot:

Fall is a time when things move indoors and meals become richer. One of the things I love is being able to combine grilled meat with fresh produce that is in season. Italian plums are one of my favorite fruits and the season this year was an early one. Black plums are a great stand in though and work beautifully in the dish below which combines a thick, top sirloin pork chop with sweet plums.  It has sweetness, acidity and is a match with the 2012 Ciel du Cheval Red Wine. The darker fruit tones in the wine pair amazingly well with the sweet black plums.  The reduction is composed of CDC Red Wine, Balsamic Vinegar, and honey.  The acidity in the redux is balanced, making this sauce the perfect finishing touch to the dish.  As our Product Spotlight of the Month for September, the 2012 Ciel du Cheval Red Wine is offered at an amazing price and won’t be around for long.  So, go! Run! Get some CDC Red Wine, some plums and a pork chop and have an amazing, early fall meal.

Grilled Pork chops with Pan Roasted Plums and Fidelitas Ciel du Cheval Red Wine Balsamic Reduction

Serves 4

4 Top Loin Pork Chops

Salt

Pepper

Olive Oil

1 pound Fresh Plums, either Italian or Black, pitted and quartered

2 T Olive Oil

½ tsp Salt

¼ tsp Freshly cracked Black Pepper

2 sprigs Fresh Thyme

¼ cup 2012 Fidelitas Ciel du Cheval Red Wine

¼ cup Balsamic Vinegar

2 ½ T Honey

Wash, pit and quarter the plums.  In a bowl, toss plums with olive oil, salt and pepper.  Preheat a cast iron skillet to medium heat.  Add plums, thyme, wine, and balsamic vinegar.  Slowly whisk in the honey. Let come to a simmer, then lower heat to low and reduce until plums are soft and liquid coats the back of a spoon, about 20 minutes.

Preheat grill or grill pan over medium heat until hot.  While plums are roasting, season both sides of chops with salt and pepper.  Drizzle chops with olive oil and place on grill.  Cook until internal temperature reaches 145 degrees F, making sure to turn once.  Remove to a plate, tent with foil and let rest.

To serve, place chop on plate and spoon the roasted plums over.  Drizzle with red wine/balsamic reduction.

Recipe developed by Amy Graham

Chops in the grill pan

Pan Roasting Plums

Grilled Pork chops with Pan Roasted Plums and Fidelitas Ciel du Cheval Red Wine Balsamic Reduction

Time Posted: Sep 9, 2016 at 9:00 AM
Skye Dissette
 
September 2, 2016 | Skye Dissette

A Quintessence Surprise!

Where are our white wine lovers at because we have a surprise for you! The day has finally arrived where we will be releasing our first 100% Sauvignon Blanc sourced from Quintessence Vineyard (yay!). We all know that Charlie makes some fantastic whites and he thought it was time to add to his collection. And what better vineyard to source from (seeing as how the Cabernet is so delicious)? Both whites that we currently produce are sourced from Klipsun Vineyard, an amazing more established vineyard on Red Mountain. Quintessence however, was planted back in 2010 with more acres planted in 2012 and 2014. It’s definitely turning into one of my favorite vineyards and we are excited to be introducing a white from a younger vineyard into our lineup! The 2016 Quintessence Vineyard Sauvignon Blanc will be released next year so keep your eye out! The Fidelitas staff will definitely be rushing to snag their share.

Time Posted: Sep 2, 2016 at 9:00 AM