Double Gold Medal - San Francisco Chronicle Wine Competition

Scott Cellars’ 2007 Sierra Madre Vineyard Pinot Noir was produced from the beautiful Santa Maria Valley on California’s Central Coast. The winery’s first release from this notable vineyard, the 2007 Pinot Noir comes from small berries with rich density and concentration that promotes a nose that jumps out of the glass with classic fruit and spice aromas. This viscous wine is darker than most Pinots and packed full of big, round, ripe, fruit flavors that are perfectly integrated with layers of spice and earth notes. The tannins are amazingly supple and smooth and suggest a pairing with grilled tuna or slow roasted pork loin.



 

Ingredients:
4 tuna steaks (6-8 ounces)
1 1/2 tablespoons balsamic vinegar
6 sprigs fresh rosemary, leaves chopped about 3 tablespoons
Steak seasoning blend, or coarse salt and pepper
Extra-virgin olive oil, about 2 tablespoons

Eggplant and Zucchini Topping:
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 small, firm eggplant
1 small zucchini
1 small yellow squash
6 sprigs fresh thyme, leaves chopped, 2 tablespoons
Salt and pepper
2 small vine ripe tomatoes, seeded and diced

Preparations:
Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil total.

Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 mintues. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.

Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.

Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat. Serve the tuna steaks with vegetable mixture on top.

Ingredients:
1 boneless pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
Salt and pepper, to taste

Preparations:
Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 1/2 teaspoons thyme. Then sprinkle the pork loin with salt and pepper. Place the pork loin in a shallow roasting pan. Slow roast at 325 degrees Fahrenheit for 50 to 55 minutes.

Meanwhile, peel and quarter potatoes and cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl. Toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoons garlic powder, and salt and pepper. Place the potatoes around the pork loin, and roast an additional 45 to 60 minutes, or until pork registers at least 155 degrees Fahrenheit on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.