Originating in Northern California, Rodney Strong Vineyards was founded in 1959 with roots dating back over 100 years. The winery paved the way for the future of winemaking in Sonoma County. As regional visionaries with over 30 years of winemaking experience under the Rodney Strong name, the Klein Family’s award-winning varietals are ethically and carefully produced. This summer, let the sweet sips line your wine glasses, accompany your meals and unite friendships at your backyard cookouts.
Each varietal offers unique notes and pairs perfectly with a host of summertime flavors. The following wines and complementary dishes make for an optimal tasting experience.
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2019 Cabernet Sauvignon Alexander Valley + Pink Pepper-Crusted Filet Mignon
As Rodney Strong’s most popular varietal, the Cabernet Sauvignon Alexander Valley is strong and sweet, which make rich flavors go down smoothly. With aromas of red plum and dark berries, hints of cassis and milk chocolate encompassed in dried fig and chewy tannins, this bold red has been softened slightly through barrel aging. Serving alongside a tender, filet mignon enhances the steak’s texture letting the flavors of the wine speak for themselves. Also the perfect pairing for dark chocolate mousse cake.
Pink Pepper-Crusted Filet Mignon Ingredients:
4 beef tenderloin steaks – 1 ½” thick
Kosher Salt
1 teaspoon coarsely ground black peppercorns
1 tablespoon coarsely ground pink peppercorns
1 tablespoon safflower oil
2 tablespoons butter
1 shallot, finely minced
1 – 2” piece of fresh thyme
1 ½ cups chicken stock
1 tablespoon bourbon
2 teaspoons sherry vinegar
¼ cup heavy cream
Directions:
Season steaks well on both sides with salt and peppercorns, using fingers to press in peppercorns.
Set aside 10 minutes.
Place a cast iron skillet over high heat.
When surface is nearly smoking, add oil and swirl to coat.
Add steaks and cook for 2-3 minutes each side until browned well.
Flip and cook for 2 minutes more. Remove to warm plate.
Pour off the oil and wipe pan with a paper towel.
Reduce heat to medium-low and add butter.
Add shallots and sauté for a minute, stirring, until they begin to brown.
Add thyme and stir until herb crackles.
Add stock, and increase heat to a boil.
Add bourbon and sherry vinegar, and continue to simmer until reduced by half.
Stir in heavy cream and continue until sauce coats back of a spoon.
Adjust seasoning as needed.
Spoon sauce over rested steaks and serve.
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2020 Chardonnay Chalk Hill + Scallops with Garlic and Lemon Risotto
The Chardonnay Chalk Hill boasts creamy citrus flavors. With lemon pie, custard, hints of exotic aromas accompanied by creamy notes of green apple and lemon with a bright yet tart finish of grapefruit and apple, this refreshing chardonnay pairs perfectly with tender scallops and creamy risotto infused with zesty lemon.
Scallops with Garlic and Lemon Risotto Ingredients:
6 large dry scallops, thawed if frozen
Medium sized shallot finely diced
1 tablespoons minced garlic
1/4 cup fresh lemon juice
3/4 cup dry white wine
1 1/2 cups arborio rice
1 quart chicken broth
4 tablespoons olive oil divided
1 cup whole milk
1 teaspoon salt
1 teaspoon black pepper
2 1/2 cups grated Parmesan cheese
Fresh oregano
Directions:
Pat scallops dry with paper towel and set aside.
In a large sauté pan, heat 2 tbsp of olive oil, add diced shallot and cook until soft for about two minutes over medium heat.
Add garlic, lemon juice and stir.
Pour in wine and simmer for 5 minutes until wine has reduced by about half.
Add rice and cook for two minutes mixing it well.
Begin adding broth using a ladle, one scoop at a time making sure to let the rice soak up broth before adding next ladle. Cook over low-medium heat for this.
Once broth has been added, season risotto with salt and pepper and add milk, stirring letting rice soak up liquid.
Add 2 cups of grated Parmesan and stir into risotto.
Set risotto over low heat while you cook the scallops.
Add remaining olive oil in another heavy nonstick pan and bring to a high heat.
Lightly season scallops with salt and pepper and place into hot pan.
Let them sear for about 3-4 minutes before flipping them over and cook for another two minutes.
Place a scoop of the risotto into a bowl and place 2-3 scallops on top.
Garnish with some more Parmesan and fresh oregano leaves.
*If the risotto has thickened while sitting, add a splash milk and stir to loosen.
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2022 Rose of Pinot Noir Sonoma Coast - Sonoma County + Rhubarb Mousse with Strawberries
This gorgeous rose is as tasty as it looks. With aromas of strawberry, melon and tropical fruits, the bright acidity that is prevalent in the varietal makes for a bright, clean finish. This wine's fresh, floral hints are the perfect partner for a tart yet elegant dessert, like the strawberry rhubarb mousse.
Rhubarb Mousse with Strawberries Ingredients:
Macerated Strawberries:
1 cup sliced strawberries
1 tablespoon sugar
3 tablespoons Rodney Strong Rosé
Combine all ingredients, cover and let the strawberries macerate for 20 minutes.
Mousse:
1-pound rhubarb
1-1/4 cup of heavy cream
1 cup Rodney Strong Rosé
1 lemon, juiced
1 teaspoon vanilla extract
½ cup sugar
1 tablespoon unflavored gelatin
Directions:
Cut the rhubarb into 1” lengths, place in a saucepan, add the wine, lemon juice, vanilla and sugar.
Cook over medium heat, stirring often, until the rhubarb breaks down and is soft.
Add the gelatin and puree in a blender, the mixture should be tart with a touch of sweetness. Cool to room temperature.
In a large bowl, whip the cream until stiff, then fold the cream into the rhubarb, spoon into dessert cups and garnish with the macerated strawberries.
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2022 Sauvignon Blanc Charlotte’s Home Sonoma County + Peach and Arugula Salad
Bright, fresh and crisp is the overarching flavor of this varietal. Its complex, rich flavors are perfectly balanced, leading with citrus notes of grapefruit, Meyer lemon and light grassiness, followed by tropical fruits, and finally transpiring in a refreshing aftertaste. The classic Sonoma County Sauvignon Blanc is made to follow the sweet, bright, summery flavors of this peach arugula salad.
Peach and Arugula Salad Ingredients:
4 tablespoons Marcona almonds or lightly toasted blanched almonds
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Pinch sugar
1/4 cup extra-virgin olive oil
4 firm-ripe peaches, cut into 1/8ths
2 oz basil leaves, large pieces torn in half
6 oz baby arugula
2 1/2 oz finely crumbled sheep’s milk feta, such as Valbreso
Directions:
Spread the almonds out on a cutting board in a single layer.
With the side of a knife or the bottom of a clean skillet, smash the nuts into irregular pieces, and run your knife over them several times to produce small amounts of crushed bits.
Whisk together vinegar, juice, salt and sugar, then add extra-virgin oil in a stream, whisking until emulsified.
Stir in the almonds.
Toss peach pieces in 2 tablespoons of the finished dressing.
Toss together basil and arugula, and divide among six salad plates.
Arrange peaches evenly on top and around greens, sprinkle with feta, and drizzle with remaining vinaigrette.
Serve immediately.