A Trio of Pinots and Food Pairing with Holman Ranch Wines
First of all, a big thanks to Holman Ranch for sending me six bottles of great wine to taste and give feedback to all of my readers. Not all wineries are quite that generous, and you make this particular writer feel appreciated for what I do. 🙂
Now, onto the reviews! 🙂
I also made a dinner to pair with the wines: Pork and beef meatloaf wrapped in bacon (with a mushroom and shallot sauce), hasselback potatoes, and roasted Brussels sprouts.
The first wine we opened was the 2011 Estate Grown Heather’s Hill Pinot Noir.
The 2011 Estate Grown Heather’s Hill was the best wine to have with food. It’s lighter in color (ruby) and very tight/tart at first. It has lots of aging capability, as it even opens up in a 20 minute time frame. This wine is not as delicate as most Pinot Noirs I have tasted, but it’s got some good characteristics that will make this wine finer as it ages.
The second wine we tasted was the 2010 Estate Grown Pinot Noir. This wine was Andy’s favorite. It is aged for 12 months in French oak.
It’s lower in alcohol, smokier on the nose and palate, and just a little more… Pinot-y. It was a great wine to me because it was a little more quaffable without food, but was also a great pairing with our meal. The mushroom sauce (we had on top of the meatloaf) and this wine are a great match.
Our final wine of the evening (and my favorite) was the 2010 Hunter’s Cuvee Pinot Noir.
This wine was my favorite! I could drink it with or without food. It’s earthy/leathery, but lots of fruitiness as well. It’s the highest in alcohol of all three wines we tried, so no wonder I like it best. Hmmm…
To make the meatloaf, I blended 1 part grass fed ground beef and 1 part ground pork. I seasoned the meat with garlic infused alderwood salt, added two eggs, one 1/2 cup of almond flour, 1 Tbs crushed garlic, and 2 Tbs Bragg’s liquid aminos. Then I wrapped the loaf in slices of bacon and baked it at 400°F until the bacon showed signs it was getting crispy. Test the loaf with a meat thermometer and don’t let it get past 125°-130°F, or you’re gonna be hosed and you might as well use that loaf as a door stop or paperweight. Take the loaf out of the oven just BEFORE or as you reach that temperature range, and it will be perfect.
I topped the finished loaf with a mushroom sauce (for the Pinot Noir pairing, naturally). The sauce was made of shallots, mushroom, white wine, butter, garlic. No recipe there, I just wing it.
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