Gnekow Family Winery invites you in the optimistic spirit of our uniquely expressive wines.
By entering the Gnekow Family Winery webiste, you affrim that you are of legal drinking age in the country where this site is accessed.
The name Syrah is derived from Shiraz, a city in Iran. Some people believe its origin dates back to 600 B.C. One thing we know for certain is that the great black grape is the classic varietal of the Rhône Valley. When in a richer style, it's a good accompaniment to lamb and wild game.
This is a deep dark purple red wine. The nose is filled with dark fruit, black current, almond joy & cocoa. The taste is smooth and fruity. This is a generous wine easy to drink yet firm. Black cherries dominate the flavors with hints of tobacco.
Food Pairings & Recipes
MEALS FOR OLD VINE SYRAH
3/4 pound Chinese long beans or regular beans, rinsed
2 1/2 cups matchstick-size strips carrots
2 1/2 cups matchstick-size strips cucumbers
1/2 pound bean sprouts, rinsed and drained
3 to 4 cups finely shredded cabbage
1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges
How to make Vegetables For Satay:
1. In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.
2. Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter.
• 2 boneless leg of lamb roasts (about 10 pounds)
• 1 stick softened butter
• 10 cloves garlic, peeled and finely chopped
• 1 Tbsp ground cumin
• 2 Tsp paprika
• 1 Tsp chili pepper or 1/2 Tsp Cayenne pepper
• 2 Tbsp kosher or sea salt
• 8 baking potatoes, peeled and quartered.
• 2 yellow onions, quartered.
• For Gravy
• 2 Tbsp corn starch or flour
• 1 cup beef stock
• 1/2 cup red wine.
1. With a sharp knife, cut criss cross sections in the roasts. Mix the butter, garlic, cumin, paprika, pepper and salt into a paste and rub it all over the two roasts, rubbing it into the cuts. Leave covered with a cloth for 2-3 hours to let the meat absorb the flavors, or refrigerate up to 1 day.
2. Preheat oven to 450 F.
3. Place the lamb fat side down onto a baking sheet big enough to contain both roasts and the onions and potatoes around them. Put the onion quarters around the roast.
4. Roast in the hot oven for 5 minutes, then reduce head to 325 F and cook for 2 1/2 hours or so, basting periodically with the melted butter if you like.
5. After about 1 hour, put the quartered potatoes around the roasts. Put any potatoes that won't fit in a roasting or baking dish next to the roasts.
6. Check the lamb with a meat thermometer and remove at about 150 F for medium rare and 160 F for medium (I removed at 155 F). Remove to a cutting board and cover with foil and let sit for 10 minutes while you make the gravy.
7. Remove potatoes and some of the onions from the pan, reserving the butter and drippings. Pour off any excess fat that you don't want in the gravy. Place the roasting pan on your stove and turn the burner(s) to medium high.. Add a cup of beef stock and 1/4 to 1/2 cup of red wine to the pan. Using a wooden spoon or spatula (or firm plastic if you don't have wood), gradually scrape the lamb drippings and onions from the bottom of the roasting pan into the gravy. Mix about 2 Tbsp of flour with 4 Tbsp of cold water in a jar or cup and shake vigorously to mix. Stir further if flour is not completely dissolved. Pour flour mixture into the roasting pan and gradually stir into the gravy. If the gravy is not thick enough, add some additional flour and water mixture to the pan.
8. The gravy should be plenty salty and spicy from the drippings, but add salt or black pepper to taste if needed.
9. Slice the lamb and put it in a serving platter, pouring any juices from the lamb over the slices on the platter. Put the gravy and potatoes in serving bowls and enjoy the feast!
• 4 Anjou pears
• 1/2 cup granulated sugar, or to taste
• 2 cups water
• 1 vanilla bean, split and scraped
• Juice and zest of 2 lemons
• 1 ½ cups melted Dark Chocolate
1. Peel pears leaving the stem intact, but carefully using a melon baller remove the blossom end and scoop out the core if desired. Rub the pears with a cut lemon to prevent the flesh from discoloring.
2. In a saucepan which will hold all the pears standing upright, heat the sugar with the water, vanilla bean, lemon rind and juice until the sugar is dissolved. Bring to a boil and add the prepared fruit. Make sure the fruit is completely covered by the syrup, if not double the recipe for syrup or prepare the fruit in two batches.
3. Bring the fruit almost back to a boil and poach gently about 20 to 25 minutes until the fruit is semi-transparent and just tender when pierced with the point of a small knife. Cooking time will vary depending on the ripeness and variety of the fruit. Layer serving bowl or plate with melted dark chocolate.
4. Let the fruit cool to tepid in the syrup, then transfer to serving bowl or plate. Boil the syrup down until it's fairly thick and about half of it's original volume. (The more you reduce it though the sweeter and more concentrated the flavor of the syrup will be.) Strain syrup and pour over fruit. Drizzle melted Dark Chocolate over fruit also. Serve cool or chilled.
5. Makes 4 servings.
2011 San Francisco Chronicle Wine Competition Gold Medal