Home | Sign In
Directions      Connect With Us  Yelp Yelp  YouTube  Facebook  Twitter  Flickr



 

PARTY BUBBLES

Peju WinesTaste our BRUT Sparkling Wine.
Explore >



 

TASTING NOTES

Taste our WinesFind out about our wines in our tasting notes section.
View >


Monthly Wine Spotlight - 2006 Delicias Zinfandel Port

Monthly Wine Spotlight - Delicias Zinfandel Port & Decadence Port Chocolate Sauce

monthy wine and chef spotlight - Anne Gingrass-Paik
 

Each month, we pick a featured wine and a celebrated Napa Valley guest Chef creates a perfect pairing recipe!

When Peju winemaker Sara Fowler set out to reinvent Peju’s traditional Port blend, she wanted to create a wine that electrified the senses.  After tasting the lovely layers in Sara’s ports, Herta Peju found a fitting name – Delicias – translating to “delightful” in Spanish.

The hand-picked Zinfandel in the Peju Delicias was sourced from our sustainably farmed Persephone Vineyard in the northeast corner of the Napa Valley. After three years aging in neutral French Oak barrels, this dark garnet Zinfandel Port has developed vibrant aromas of orange peels, toasted nuts and a hint of violet. It boasts creamy yet fresh fruit flavors of concentrated black currant and rich blackberry preserves… liquid candy for the taste buds! Only 416 cases are available.

This delectable fortified dessert wine pairs perfectly with Anne Gingrass-Paik’s four decadent truffles; recipes she shared with us from her kitchen at the famous Brix Restaurant in Napa Valley. Enjoy this truly delightful indulgence with your Valentine!

Peju 2006 Delicias - Zinfandel Port
- paired with Chocolate Truffles Four Ways

Download Recipe >
Courtesy of Chef Anne Gingrass-Paik

Chocolate Truffles Four Ways
(
KISS SHAPED TRUFFLE BASE)

Ingredients           Amount

Egg yolks
Sugar
Cream
Butter
64% Chocolate
Milk Chocolate

 

2
3/4 oz
1/2 + 3 Tbsp
1 Tbsp
6 1/2 oz
6 1/4 oz

Method

1.  Melt chocolates over a double boiler
2.  Whip egg yolks and sugar to ribbon stage
3.  Bring cream and butter to a boil
4.  With mixer on low speed stream into egg mixture
5.  Whip on medium speed about 10 min. (should be cooled but still warm)
6.  Add melted chocolate. (chocolate and cream mixture should be about the same temperature when combined)
7.  Let mixture cool at room temperature stir often to check consistency (should thicken enough to pipe kisses and hold their shape)
8.  line a sheet try with plastic wrap (use and non stick spray to hold plastic in place)
9.  Pipe kiss shape and chill. Best served tempered.

 

STAR ANISE TRUFFLES

 Steep 1/8 oz of star anise in with the cream and butter for 20 min covered with plastic wrap. Before adding to eggs bring back to a boil and strain out star anise. The star anise truffle will highlight the dark root spice notes that are classic to ports.

CARDAMOM TRUFFLES

Steep 1/8 oz of star anise in with the cream and butter for 20 min covered with plastic wrap. Before adding to eggs bring back to a boil and strain out star anise. The star anise truffle will highlight the dark root spice notes that are classic to ports.

ORANGE TRUFFLES

Sub out 2 tablespoons of the cream for 2 tablespoons of grand marnier and add 1 teaspoon fresh orange zest. The orange truffle was chosen because it matches a specific caramelized orange peel note in the wine that I thought was lovely.

CURRANT TRUFFLES

Steep 3 oz rough chopped currants in cream for 20 min covered with plastic wrap. Before adding to eggs bring back to a boil and strain out currants. The currant truffle will highlight the fruit flavors of the wine, especially the dried fruits typical of Zinfandel ports.

 

Anne Gingrass-Paik | Executive Chef – Brix Restaurant, Napa Valley - BIO

For more than 25 years, chef Anne Gingrass-Paik has been at the helm of some of the nation’s top restaurants, crafting a personal culinary style that has earned her national accolades as well as devoted followers.

 After graduating from the Culinary Institute of America, Gingrass-Paik journeyed west to cook under the tutelage of Wolfgang Puck at Spago. Working closely with Puck, she became the restaurant’s chef de cuisine, where she was responsible for planning daily menus, coordinating with farmers and purveyors, managing celebrity catering and testing recipes for Puck’s best-selling cookbooks. In 1989, Gingrass-Paik was sent by Puck to open the groundbreaking Postrio in San Francisco. Under her leadership, the restaurant was honored with a James Beard Award for “Best Newcomer.” Gingrass-Paik and her then-husband, David Gingrass, left Postrio in 1994 to open Hawthorne Lane in San Francisco’s flourishing SoMa neighborhood and in 2000, Gingrass-Paik opened Desiree Café in the Presidio.

Brix represents a new beginning for Gingrass-Paik—and an opportunity for her to showcase the seasonal flavors of the Napa Valley and highlight the relationships she has cultivated with farmers and local purveyors in Northern California. Her contemporary selections use fresh produce from the restaurant’s extensive gardens and orchards to create a sophisticated garden-to-table menu flecked with Mediterranean accents.

 

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2007 Cabernet Franc >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >

November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >

 

© 2014 All Rights Reserved. Peju Province Winery.
Directions | Join Our Mailing List | Media & Trade | Sitemap | Privacy Policy