It’s California Wine Month – Raise a Glass with Us!

Harvest just kicked off and now the lazy days of summer are just great memories. There’s crispness to the morning air and a fantastic energy radiating from the vineyards – it’s California Wine Month! To celebrate the Golden State’s rich wine history (the state produces 90 percent of our nation’s wine), pick up and enjoy Concannon Vineyard wine at stores across the nation this month.*

Three wines we invite you to discover:

Conservancy Crimson & Clover
A silky blend of Livermore varietals with aromas of nutmeg, mocha and coconut lead into bright, fruit flavors of blackberry, ripe cherry and plum on the palate. The nutty finish is soft and long with a hint of vanilla. Bold and lusciously fruity, this complex blend has fantastic depth and ages graciously.

Selected Vineyards Pinot Noir
Rich in both color and fragrance, with aromas of raspberry and ripe strawberry, this medium-bodied wine is very food-friendly. Balanced by warm spice accents of cloves and cinnamon, the bright red fruit–flavors finish round and smooth.

Glen Ellen Reserve Chardonnay
Known as “Sunshine in a Glass,” this Chardonnay has rich, creamy flavors of pear and butterscotch with a delicate touch of oak that leads to a clean, crisp finish.

Try pairing Concannon Vineyard wine with a California Santa Maria Style BBQ Tri-tip Sandwich.
Makes 6 servings

Ingredients:
• 2.5 lbs. of beef tri-tip roast
• 1 tbsp. fresh ground black pepper
• 0.5 tbsp. paprika
• 2 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 0.5 tsp. Dijon mustard
• 0.25 tsp. cayenne pepper
• 0.5 cup red wine vinegar
• 0.5 cup vegetable oil
• 5 cloves crushed garlic
• 16 oz. of your favorite salsa
• Butter
• A loaf of French bread

Directions:
In a small bowl, combine the dry spices into a rub. Thoroughly cover the roast with the rub. Place in a bowl, cover and refrigerate for at least 3 hours and then let it sit out for half an hour at room temperature. In a jar add the mustard, vinegar, oil and garlic, close and shake until emulsified.

Place the tri-tip on the grill and brush with the mixture from jar. Turn every 3-5 minutes, basting generously each time. Grill for 25-30 minutes for medium-rare (internal temp of 135° F). The outside of the roast will get very dark and develop a signature, charred crust.
Once done, remove from grill and rest for 15 minutes. Slice in 0.25” thick pieces across the grain. Butter French bread and grill for 2-3 minutes to toast. Put tri-tip slices on French bread with salsa.

Serve with your favorite Concannon wine. Cheers!

*Featured at Safeway, Vons, Dominick’s, Randall’s/Tom Thumb

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