The full-bodied, Burgundian-styled 2007 Santa Rita Hills Pinot Noir cuts a stylistic path between the rich, fruit-driven and the earthier, terroir-driven wines being produced in Santa Barbara County. Receiving 90 Points in Wine Enthusiast magazine, this ruby colored wine has an explosive raspberry and smoky game-scented nose and flavors of black cherry, violet, anise, and graphite that boldly coat the palate. The sweetness of the tannins, full-bodied mouthfeel and good acidity all reflect a beautiful Pinot Noir that will drink nicely for years to come. Try pairing the Demetria Estate 2007 Santa Rita Hills Pinot Noir with Lamb, Leek & Pecorino Pizza, Chile Honey Glazed Salmon, and Mustard-Seared Tuna.

Ingredients:
All-purpose flour, for dusting
1 1/2 lbs pizza dough, cut into 8 pieces
1/4 cup plus 2 Tbs. extra-virgin olive oil
(plus more for brushing)
2 large leeks, sliced 1/4 inch thick
3/4 lb truffled pecorino cheese,
thinly sliced or grated
32 cherry tomatoes, halved
Salt & freshly ground pepper

Preparations:
Preheat the oven to 500 degrees. Heat a large inverted baking sheet on the bottom rack for 5 min. On a lightly floured work sur, roll out each piece of dough to a 7-in. round. Oil 3 large baking sheets and place the dough rounds on the sheets. Cover with plastic wrap and let rest for 15 min. Meanwhile, in a large skillet, heat 1/4 cup of the olive oil. Add the leaks, season with salt and\ pepper and cook over mod. heat until softened, about 8 min; transfer to a plate. Add the 2 Tbs. of olive oil to the skillet. Add the lamb, season with salt and pepper and cook until no pink remains, about 5 min. Generously flour a pizza peel. Place a dough round on the peel and brush with olive oil. Top with some of the leeks, lamb, tomatoes, and pecorino cheese. Slide the dough round onto the baking sheet and bake for about 4 min, until bubbling and crisp. Repeat with the remaining ingredients and serve

Ingredients:
1 lb tomatillos, husked
1 red onion, coarsely chopped
8 garlic cloves, 2 chopped
3 large jalapenos, stemmed
1/4 cup canola oil, plus more for brushing
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus sprigs for garnish
1/4 cup honey
1 canned chipotle in adobo, chopped
1 tsp. ground cumin
1-19 oz can black beans with its liquid
1 1/2 tsp. ancho chile powder
1 1/2 tsp. Dijon mustard
Salt & freshly ground pepper
Four 8 oz salmon filets, with skin
1/2 cup Mexican crema or sour cream

Preparations:
Preheat the oven to 375 degrees. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 Tbs. of the oil and season with salt and pepper. Roast for about 35 min, until tender. Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 Tbs. of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender. In a medium saucepan, heat another 2 Tbs. of the oil. Add the chipotle, cumin, chopped garlic and remaining onion and cook over mod. heat, stirring occasionally, until the onion is softened, about 5 min. Add the beans with its liquid and 1/4 cup of water and cook over low heat for 15 min. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt. Rinse the blender. Place Mexican crema (or sour cream) and one roasted jalapeno into the blender and puree until smooth. Season with salt and pepper. Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 Tbs. of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over mod. high heat until very crisp, about 3 min. Cook the fish on the remaining 3 sides just until lightly charred, 3 min. longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 min. Spoon the tomatillo salsa on plates and top with the salmon. Garnish with jalapeno cream and the cilantro sprigs and serve with the black bean sauce.