Petite Sirah, Wild Oak Vineyard, Sonoma Valley (2014)
This deeply colored wine shows off rich and spicy flavors and aromas of dark chocolate-covered blueberries, boysenberry compote and licorice along with a touch of smoky bacon. Big and full-bodied, it has great structure, firm tannins and a very lengthy finish.
A thick-skinned varietal, Petite Sirah has a vigorous canopy, needing long, warm days in order to fully mature. Our Certified Sustainable Wild Oak Estate Vineyard is located in the heart of Sonoma Valley, at the foot of the Mayacamas Mountains, where well-drained soils and hot summer afternoons provide the warm, dry climate and growing conditions that Petite Sirah loves.
Warm sunny days throughout the spring and summer months set the stage for a spectacular harvest in September 2014. The lack of rain meant that harvest began a little earlier than normal and was short in length, finishing up by the end of October. The temperate days leading up to harvest produced good yields of high quality fruit with concentrated flavors, complex aromatics and excellent structure.
The grapes undergo a gentle cold soak before fermentation to extract optimal color and aroma. Fermentation is watched closely, and when a balance is found between tannin and fruit, the wine is racked off its skins and pumped into 60% new French oak barrels where it undergoes natural malolactic fermentation, followed by 18 months of aging.
HOISIN GLAZED BABY BACK RIBS & COLESLAW
• ½ cup sour cream
• ½ head green cabbage, thinly sliced
• ½ cup mayonnaise
• 1 carrot, grated
• 2½ tablespoons Dijon mustard
• 1 apple, peeled, quartered and thinly sliced
• 6 tablespoons currants
• 2 tablespoons honey
• 2 tablespoons vinegar
• Salt and black pepper
• 5-6 pounds baby back ribs, membrane removed
• 1 cup Hoisin sauce
• 1 tablespoon Sriracha
• cup rice wine vinegar
• 1 2 inch piece of ginger, grated
• ¼ cup honey
• 3 cloves garlic, grated
• 2 tablespoons soy sauce
• ½ cup ketchup
In a large bowl, combine sour cream, mayonnaise, mustard, honey, vinegar and currants, mix well. Add cabbage, carrot and apples, toss to combine and season with salt and pepper as desired.
In a bowl, combine sauce ingredients and mix well. Place ribs in slow cooker and coat with sauce. Cook on low for 6 hours. Turn off slow cooker and let ribs rest for 30 minutes in sauce. Remove ribs from slow cooker and place on aluminum foil lined baking sheet.
Place the remaining sauce from the slow cooker into a sauté pan over medium heat, reduce sauce by half until sauce thickens, stirring frequently to prevent burning. Once sauce has thickened, brush on ribs and place ribs under broiler, on low heat, until ribs are caramelized.
Cut ribs in between the bones, drizzle sauce on top if desired and serve with coleslaw.
Recipe created by St. Francis Executive Chef Bryan Jones