The Dunah 2006 Sangiacomo Vineyard Pinot Noir was produced in the Sonoma Coast Appellation, from a cool vineyard site at the base of Sonoma Mountain. Earning a well deserved and a whopping 93 Points in the Pinot Report, this beautiful wine initially opens with aromas of raspberry, cherry and touches of earthiness, followed by floral notes and bright juicy black cherry flavors that will truly make your mouth water for more. The silky mouthfeel and perfectly balanced smooth fade has lingering echoes of spice and berries on the long finish. Try pairing the DuNah 2006 ‘Sangiacomo Vineyard’ Pinot Noir with pan-seared seabass and grilled pork chops. Delicious to drink now, but this Pinot has the structure to age nicely as well. Enjoy now until 2014.

Ingredients:
4 Tbs. butter
1/2 cup leeks, sliced to 1/8 inch
1 cup shiitake mushrooms, sliced
1/4 cup tomato concasse
2 Tbs. basil chiffonade
1 cup dry white wine
1-2 Tbs. vegetable oil
Salt and pepper
2 cups curry flour
4 cups spinach, cleaned and loosely packed
3 (6-oz.) portions of seabass, skin on

Preparations:
Preheat oven to 500 degrees. Melt 1 Tbs. butter in a medium saute pan and add the leeks, sauteing over med-high heat until they begin to wilt. Add 1 Tbs. butter and, when melted, add the shiitakes and let them begin to wilt also. Add tomato concasse and basil, tossing to mix well, then pour in the white wine and let reduce by 1/4, keeping the pan over med-high heat. While the sauce is reducing, heat a large saute pan over high heat until just short of smoking. Season the fish with a little salt and pepper and dredge in curry flour, patting off any excess. Put the oil in the hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan, flesh side down. Sear the fish for under 1 minute until it starts to color. Gently turn the fish to the skin side down and place the pan in the oven to finish cooking. This step will take 6 to 8 min., depending on the thickness of the fillet. The fish will begin to open and the flesh will be opaque. While the fish is cooking, enrich the sauce by adding 3 to 4 Tbs. butter, stirring and swirling the pan until the butter is incorporated into the sauce. Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2 to 3 min. in the pan. Bring the sauce to a low simmer over med. heat, add the spinach, and let the spinach wilt. Add 1 more Tbs. of butter, easily stirring it into the sauce. Reheat your fish to hot, if necessary. Plate the fish, surrounding it with the spinach and shiitake sauce.

Ingredients:
2 tsp. coarsely ground pepper
1/2 tsp. salt
1/2 tsp. garlic powder
4 bone-in center cut pork chops (1 inch thick)
2 medium onions, thinly sliced
2 medium tart apples, peeled and chopped
2 Tbs. butter or margarine
2 Tbs. brown sugar

Preparations:
In a small bowl, combine the pepper, salt and garlic powder. Rub over pork chops. Grill chops, covered, over medium heat for 7-9 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Meanwhile, in a skillet, saute onions and apples in butter until tender. Add brown sugar; cook until thickened and bubbly. Serve with the pork chops.