Welcome to today’s issue of “Wine Wednesday”! This wine is available on the ‘Wine by the Glass’ list in all U.S. Morton’s locations and is available in most local wine shops. It is recommended to pair this wine with salads, so I’ve included the recipe for our incredible Chopped Salad…perfect for dinner parties or barbecues in this warmer summer weather!

Today’s Featured Wine: Two Angels, Petite Sirah, High Valley, 2006

The Story:

  • Jacob de Backer created the label art for Two Angels in 1591, and the theme is the hilarity of inebriation and the trauma of the morning after. Excessive joy must be countered by equally excessive sorrow, with penitential atonement for pleasure.

The Profile:

  • Rich flavors (i.e. coffee) and mouthfeel with big, but balanced tannins

The Pairing:

  • Steaks: A plain filet may be overpowered by this wine, but one with a sauce will be able to stand up to the structure of this wine. New York Strip will be great on it’s own or with sauces as will a ribeye and lamb. The really special aspect of this wine is its ability to handle heat. The rich tannins work will with au poivre and cajun spices and will not make the heat explode.
  • Salads: This wine will actually balance nicely with all of our salads.

The Region:

  • High Valley is a sub AVA of the Lake County AVA in California and VERY well-known for quality Petite Sirah

Today’s Featured Recipe: Chopped Salad

Serves 6 to 8

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag or gorgonzola, crumbled (1 cup)
3/4 cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
3/4 cup chopped hard-cooked eggs (2 large eggs; see Note)
3/4 cup finely minced red onion
3/4 cup seeded, chopped plum tomato
3/4 cup Dijon Vinaigrette (recipe included below)

  1. Cut the iceberg and romaine lettuces into 1/2-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eights and the hearts of palm into ΒΌ-inch long pieces and add to the lettuce.
  2. Peel the avocado and remove the pit. Cut the avocado into 1/2-inch cubes and ad the lettuce
  3. Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion and tomato over the salad. Add the vinaigrette, toss well and serve.

Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from heat, and set aside fro 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

Dijon Vinaigrette

Makes about 2 1/2 cups

2/3 white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra-virgin olive oil

  1. In a medium mixing bowl, combine the vinegar and 1/3 cup of water. Whisk in the mustard and the salad dressing mix until well mixed. Add the olive oil and whisk until the dressing is emulsified.
  2. Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly lidded glass or rigid plastic container for up to 7 days and whisk before using.

Note: If you use Good Seasons brand mix, two packets work well.

Cheers!

Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse