2006 marks the third vintage for Sojourn’s flagship Pinot Noir with fruit from Sonoma’s Sangiacomo Vineyards. Medium ruby in color, the nose exudes floral overtones with ripe cherries and hints of spice. On the palate, sweet cherries and raspberries dominate, along with rich spice and complex earthiness. This wine is a bit more elegant and reserved in style than its predecessors, and you will love it’s silky texture and deep flavor profile. This is a Pinot that needs time in the glass to open up, but once it does, your patience will be greatly rewarded. Try pairing the Sojourn 2006 Sangiacomo Vineyard Pinot Noir with garlic prime rib and barbequed pork skewers. 

Ingredients:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Preparations:
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees Fahrenheit.

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees Fahrenheit, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees Fahrenheit for medium rare.

Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.

Ingredients:
1 celery stalk, finely diced
1 small onion, finely diced
3 strips of thick-cut smoked bacon
1 sprig of thyme
2 ounces of dried porcinis
4 chicken breasts (6-8 ounces, skin-on)
4 Tablespoons olive oil
Salt and pepper
1/2 baguette, crust removed and cubed into small pieces
1/4 cup heavy cream

Preparations:
Slice bacon across and render out fat in a saute pan. When fat starts releasing from the bacon, add onions and celery and cook until translucent. Meanwhile, in a small saucepot rehydrate porcinis by covering with boiling water and letting steep for about 15 minutes.

Put bacon mixture, bread, porcinis, and cream into a mixing bowl. Chop thyme and add.

With a boning knife, form a pocket in the chicken breast starting at the fattest part of the breast and moving your knife around inside the breast without making the opening too large.

Stuff the breasts generously with the mixture.

Heat a skillet over high heat. Add olive oil. Generously season the chicken breasts with salt and pepper and place in skillet. Turn down the heat a bit, and saute until golden brown. Leave skin side down and place in 350-degree oven for about 5 minutes. Turn chicken over and cook for an additional 10-15 minutes depending on of chicken breasts.