October 2013 Rappahannock Wine Club Shipment

2012 Noblesse Cabernet Sauvignon

Sweet floral and berry aromas, with a hing of blueberry and cocoa, precede ripe cherry flavors and mouth coating yet gentle tannins. Made from the 2012 vintage in traditional Noblesse style - large, firm, balanced, and yet easy to drink. Pair with soy marinated flank stead with a mushroom risotto side.

Soy Marinated Flank Steak

1 cup soy sauce
1/4 cup packed light brown sugar
3 tbs cider vinegar
1 tbs worcestershire sauce
2 tsp Dijon mustard
1tsp red-pepper flakes
1/4 tsp ground pepper
~2 lbs flank steak
Vegetable oil (for grates)

Directions...
In a 9 x 13" baking dish, whisk together soy sauce, sugar, vinegar, worcestershire, mustard, red pepper flakes, and pepper. Place steak in dish and cover tightly with plastic wrap. Swirl dish to coat steaks with marinade. Refrigerate 1 - 2 hours, turning steak occasionally. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until  medium-rare, 6 minutes more. Let rest 8-10 minutes before slicing.

2012 "Low Oak" Chardonnay

Made in the style of Chablis, this wine is clean, crisp, and fresh. Aromas of citrus rind with hints of apricot, honeysuckle, and sweet grass. Forward acid is complimented by a soft, rich back palate which is cut by a grassy, austere finish. A small portion of this wine was fermented and aged in oak while the majority was stainless steel fermented and aged. Served well chilled. Pair with Champagne Brie Soup.

Champagne Brie Soup

1 cup unsalted butter
1/2 cup all purpose flour
2 qts Chicken broth
5 cups heavy cream
1.5 tsp cayenne
1/5 lbs brie, rind removed and cut into small pieces
2 cups dry champagne
1 cup finely minced green onion stems
Salt to taste

Directions...
In a large pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add chicken stock and cook another 3 - 4 minutes or until flour is absorbed. Increase heat to medium and bring to a boil. REduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy crea. Simmer 5 minutes more, stirring constantly. Add cayenne and brie, stirring until cheese is melted completely. Stir in champagne and green onion stems. Remove from heat. Cover and let stand 10 minutes.