A Gold Medal Special Selection! The Windstream Cellars 2007 Pinot Gris comes from the Riboli family’s estate Loma Vista Vineyard, located in the prestigious Arroyo Seco appellation of Monterey County. Named for its spectacular view of the Santa Lucia Foothills, this vineyard site was chosen for its desirable, well-drained soils, and cool, coastal microclimate. This Pinot Gris (known in Italy as Pinot Grigio) was produced through a combination of new world influences and traditional French techniques. Winemakers Anthony Riboli and Arnaud Debons collaborated to handcraft this fruity, rich, floral Pinot Gris, with delicate fruit notes and citrus aromas with hints of minerality. Flavorful, balanced, and full-bodied, Windstream’s 2007 Pinot Gris reveals aromas of citrus and wildflowers, while the mouth is filled with rich, ripe fruit flavors of melon and green apples. 100% Pinot Gris. Enjoy now until 2012.

The Windstream 2005 “Two Country Cuvée” Rhône-style blend exemplifies what Paso Robles winemaking is all about – intense flavors and aromas supported by a plush texture and smooth mouthfeel. Paso Robles’ coastal microclimate promotes the development of rich fruit flavors and aromas, such as boysenberry, ripe plum, and pomegranate, while the cool ocean breezes preserve the natural acidity of the grapes and help achieve balance in the finished wine. With an ideal setting for growing Rhône varieties, winemakers Anthony Riboli (American) and Arnaud Debons (French) couldn’t resist crafting this creative red blend that shows influences from both the new world and the old world. Also a Gold Medal Special Selection, the Windstream 2005 “Two Country Cuvée” is the inaugural vintage of this blend and was produced exclusively for Gold Medal Wine Club. It is currently only available through our Wine Store or in limited quantities through the winery tasting room. Deep red in color, this Rhône-style blend shows rich fruit flavors supported by vanilla, oak spice, and cinnamon nuances. Round tannins and a lush mouthfeel are due to the 24 months of barrel aging. 60% Mourvedre, 30% Grenache, 10% Petite Sirah. Enjoy now until 2015.   

Ingredients:
6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry

Preparations:
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer. Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette. Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate. Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute. Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat. Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette

Ingredients:
For the Short Ribs:
10 (6-inch) beef short ribs (about 9 pounds
8 cups red wine
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
2 fresh bay leaves or 1 dried
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon fennel seed
1 tablespoon mustard seed
1 head garlic, peeled and coarsely chopped
2 tablespoons kosher salt
3/4 cup olive oil
3 cups onions, peeled and cut into 1/2-inch pieces (about 3 medium onions)
2 1/2 cups carrots, peeled and cut into 1/2-inch pieces (about 6 medium carrots)
2 1/2 cups celery, leaves removed and cut into 1/2-inch pieces (about 6 celery ribs)
1/2 pound white mushrooms, trimmed and cut into 1/2-inch pieces
6 cups veal stock or low-sodium chicken broth

For Sauce:
1 cup carrots, peeled and diced (about 2 medium carrots)
1 cup celery, leaves removed and diced (about 2 celery ribs)
2 tablespoons fresh horseradish, grated

Preparations:
Prepare Short Ribs:
In resealable, 2-gallon plastic bag, place short ribs. Add wine, thyme, parsley, bay leaves, 1 tablespoon pepper, fennel seed, mustard seed, and garlic. Place bag in large bowl and marinate in refrigerate for at least 8 hours and up to 24 hours. Remove ribs from marinade and drain, reserving liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper. Put rack in middle position in oven and preheat to 325 degrees Fahrenheit.
In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total. Transfer ribs, bone side up and in 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet. Add onions, carrots, celery, and mushrooms to skillet. Over moderately high heat, saute until onions start to soften, about 15 minutes.
Transfer vegetables to wide, 6-quart sauce pot, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade and reduce until pan is almost dry, about 1 hour. Add stock and bring to boil. Pour stock mixture over ribs and cover with foil. Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly. When ribs are cool enough to handle, remove any excess fat and discard bones. Transfer beef, reserving liquid, to bowl and cover with foil to keep warm.

Make sauce:
Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids. Discard solids and skim fat. Add carrots and celery and bring to a boil. Continue cooking until reduced to about 2 1/2 cups, about 25 minutes. To serve, spoon braising liquid over sauce, making sure to include carrots and celery, and finish with horseradish.