(gentle jazz music) >>Hi, I'm Tassie Pippert, and today on "Un-Wine'd", a family for whom wine-making is really a family affair.

So sit back, relax, grab that glass, we'll have some great food, it's time to unwind.

>>[Female Announcer] Production funding for "Un-Wine'd" was made possible in part by; >>The Virginia Wine Board, promoting the interests of vineyards and wineries in the Commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards.

Discover more at virginiawine.org >>[Female Announcer] And by; (gentle jazz music) >>I can't wait to share an interview with you today that I had with Emily, George, and Elliot.

They are such a fun family group, and their winery is absolutely incredible.

The wines we pair today with food, including viognier, a lovely rosette, and a Petit Verdot are just spectacular Paired up with some wonderful foods, including a cauliflower curry, a delicious salad niçoise with seared tuna, and a wonderful short rib of beef with barbecue sauce.

Oh my goodness.

I had so much fun with today's show.

So let's head up to the kitchen.

Let's talk about some great foods, some great wine, and let's have some fun.

(bright upbeat music) Viognier is one of my favorite varietals.

I love the way that it has a light peach honeysuckle flavor, this beautiful, floral quality about it.

And one of the things I love to make with a viognier is something that's like an Indian food, like a curry.

It goes well with seafood, with chicken, but right now I'm gonna make a cauliflower curry.

So for those of you who really want those wonderful vegetarian recipes, this one's for you.

So I'm gonna start with a nice hot pan and I've put in about a tablespoon to tablespoon and a half of olive oil.

Now, the first thing I want to do is to saute some aromatics.

You know, anytime you have aromatics, they're going to add to the beauty of the recipe.

So I have one medium red onion.

Let's add to that a little bit of chopped garlic.

Now be careful that garlic doesn't burn, because if you have any of your aromatics that are burning, then you end up with a really bad flavor.

A little bit of chopped ginger.

Now, I love fresh ginger root, and anytime you're doing a curry or an Asian recipe, you really wanna use nice, fresh ginger if you can.

So let's give that a stir.

It smells heavenly.

I love this combination of flavors.

You know, people can talk about (indistinct) all they want, but this combination in the Indian cuisine, I just love.

That beautiful garlic, onion and ginger, hmm.

Now I'm gonna add to that, to two large sweet potatoes that I've just chunked into about half inch cubes.

We want them to cook rather quickly so make 'em a little bit smaller.

I want to saute this about five minutes, and while I do that I'm gonna chunk up one medium cauliflower.

And we just want to make this florets.

Now, the great thing is that by the time this cauliflower reaches your bowl as a finished product, it's going to be nice and soft.

So you'll be able to cut it into smaller pieces with your spoon.

So don't worry if some of the pieces are a little chunkier, but try to make them as uniform as possible so that the cauliflower cooks the same time.

Now, while this sweet potato is still softening in the pan, I want to add some wonderful seasonings.

So I have some turmeric that will give amazing color and depth of flavor.

I have coriander, cumin, and some curry, lots of Cs.

Now I wanna bloom these in the pan.

That means that those seasonings are hitting the bottom of the pan, that heat releases a wonderful, intense flavor, and it's just beautiful.

Okay, the seasonings are all toasted, and the sweet potato is still hard, but it's starting to cook.

So what I wanna do now is add my cauliflower.

(bright upbeat music) Now I want to start adding some liquid.

As soon as I start to get seasoning all over my cauliflower, I know it's hitting the heat of the pan, then I want to add those liquids.

So the first thing I'm gonna add is a can of fire roasted tomatoes.

Now you can use a regular diced tomato, that's fine, but I like the fire roasted in this.

It's going to give a little more flavor and I'm all about building those flavor layers in all of these recipes.

So if you want, you can use regular diced tomatoes and you can use fresh if you'd like.

But those fire roasted, hmm, they're just delicious.

So just a little liquid in that, and that liquid will go to the bottom of the pan and will allow those spices that are now on the bottom of the pan that have cooked to come up into my beautiful curry.

Now add a can of chickpeas, garbanzo beans.

I drained these, but I did not rinse them.

So you want a little bit of that starch that's on the bottom of the pan, that just adds texture.

And I'm just gonna use one of my bowls, this one is about 12 ounces or so, and I'm going to put in 12 ounces to 16 ounces, so two cups of water.

I'm gonna let this cook in this wonderful stock that we've made with the water, the tomato juice, and our beautiful seasonings, for about 10 minutes.

Then I'll be back to add some cilantro and some delicious coconut milk, and a hint of lime juice.

So look at this incredible pot filled with all of our wonderful vegetables.

The cauliflower has just gotten soft enough as have the sweet potatoes.

So the next thing I'm gonna do is add one can of coconut milk.

And as with most curries you should use a full fat coconut milk.

Oh, it smells so heavenly.

And then I want to add a little cilantro.

This will make a nice pop of green in the pan and it gives it a really wonderful flavor.

Now, the last thing I want to do is to just squeeze in some fresh lime juice.

And remember limes don't have seeds so they're easy to squeeze right into the pan.

Soften that lime a little bit before you try to squeeze it.

And I need about a table spoon, that should be one half of a lime.

When you taste it without the lime you know it needs acidity.

So what I have in my bowl is a beautiful Jasmine rice, I think the Jasmine rice really goes well with this flavor of Curry.

And it brings out a couple of the nutty hints in this viognier.

Oh, beautiful, and it just smells so great.

Now we wanna garnish this with a little bit of lime wedge and some extra cilantro on the top.

Okay, so let's pour this viognier.

It is so beautiful.

Viognier tends to be a lemon to gold color, depending on if it's grown in a warm or cool climate.

It's so gorgeous.

Hmm.

When I smell this I actually get a little hint of that coconut.

I get peach, floral, hmm, it's just wonderful.

Hmm, so delicious.

Now let's try it with this.

So let's head across the mountain to Afton, the beautiful Monticello AVA where this gorgeous viognier is grown.

(bright upbeat music) Well, I'm here at Flying Fox, with George, Emily, and Elliot.

And I am so excited to be here, this place has the most amazing vibes.

So tell us how you got started with this new winery.

(Emily laughs) >>We all look at each other long school.

>>It's a long story.

(all laugh) >>It's definitely a group project.

Um, you know, Flying Fox has been part of our life story for a long time.

And in 2006, 2005, um, we had the opportunity, as a family to buy Flying Fox.

And we were really excited about that.

But we knew we wanted a little bit more energy behind it, a little bit of a younger look, and we knew we wanted to have fun with it.

That was kind of the whole purpose.

>>Yeah.

It's pretty cool.

It does have a very young vibe to it.

And when I walk in, I just feel kind of like I'm going into a speakeasy, but kind of not, it's just really kind of neat.

So brother, sister, brother-in-law.

>>Yes.

>>How does that work out for you?

(Emily laughs) >>10 years in, it's working okay.

>>Okay.

>>Yeah, it was fun to come in, and Chloe, my wife, and Trelin as well, George's wife, we all meet together and run everything past each other.

So we have a really good group of people that have been in the industry a really long time.

So to be able to pull all that knowledge is really nice, rather than the scary, doing it on your own without anybody else's feedback on something.

It's nice to bounce ideas off everybody before we pull the trigger.

(bright upbeat music) >>First and foremost, the vineyard site is very different.

We have some acreage right here in Monticello, but we also have some over in Shenandoah.

>>Hmm-hmm.

>>So those vines, you know, come out a little bit later, they ripen a little bit later, and so there's a nice disparity in the two sites which is a lot of fun for blending.

Um, so we do have an eye towards, our baseline, we're always making our trio and our solid reds, but then also just playing around with our Sly Fox series where we're looking at different barrel aging techniques, our vermouth series with Four Seasons.

So we're a little bit more project based here at Flying Fox, and that's been the fun of it.

It's also kind of built into the tasting room, we're trying to tell a story.

As Eliot said, we've been doing this for 20 years.

We've been growing, in this region, growing vines for a long time and so this is kind of a good outlet for our creativity.

>>And I love this viognier, I think it's beautifully floral, and oh, just has a wonderful, wonderful character.

>>That's what I love about viognier, is that it is very distinctive.

>>Yes.

>>As you said, the peaches, the apricots, the honeysuckle, it smells just so fresh and it's identifiable, which I also really enjoy.

>>Oh yeah.

Well, I'm sure that the season for you guys is a little bit extended in harvest because you're here and you're there, wow.

>>Certainly, and Elliot smiled- >>There's a lot of running around, yeah.

>>I know why Elliot was laughing too, 'cause Elliot is in sparkling world.

We have a sparkling program as well, which starts even just a little bit earlier.

So we have the earliest and the latest of a lot of the varietals.

>>Well, I think, you know, as we've alluded to, you know, we've done so many projects and I think what we want to do is showcase the projects in a much better way.

And I think that we've been nosed to the grindstone, like, you know, in our full-time jobs, right?

This ultimately is our second job.

And so really showcasing, I mean, we're coming up on our first sparkling release.

And so we wanna make sure, you know, I mean, I think Elliot has put a lot of time and effort into it, he's very proud of it.

And in our meeting that Emily mentioned the other day, he's like, "We need to make sure people know about this.

You know, we need to make sure that we showcase it the right way."

>>Yeah, so you're extended.

(all laugh) >>That's right.

>>Oh, I love this.

>>So bright, so fresh.

>>Yes.

>>Viognier can sometimes get a little overripe.

>>Yeah.

>>A little higher in alcohol which gives it weight, but I love the brightness of this.

>>Yeah, we've definitely chased that style of our wines being very fresh and approachable.

>>Yes.

>>While also giving our reds the aging time that they deserve to really show their true potential.

There was a time when a lot of Virginia based wineries were just kind of having to rush wines through and they weren't really seeing their full potential.

>>Well guys, thank you so much.

Here's to you, and to everything that has been and will come (bright upbeat music) Rosette has occasionally gotten a really bad reputation because we used to think of rosette, and hopefully you don't anymore, as that sweet, white zinfandel, that a lot of times we got in big jugs or in boxes.

Well, right now, rosette is making this huge insurgence in the wine industry.

And the one that I'm pairing with today is a beautiful father, son blend, Cabernet Franc and Merlot.

So the first thing I'm gonna do, I wanna get all of my things ready for my salad.

We're making a gorgeous nicoise.

(knife scrapping) Now I just wanna sharpen my knife really well because I'm gonna slice some tuna for this.

And this is just slightly seared tuna, and it is just beautiful, right off the grill.

You always wanna make sure that you have a really sharp knife because you can see that tuna will fall right apart.

Now I'm just gonna slice enough for one salad for right now.

The biggest job in assembling a salad nicoise is just the assembly.

So let's put together some delicious foods.

Now this is a French salad, the French use a lot of fresh green beans.

These beautiful green beans are just blanched, and then chilled down in some ice water, gorgeous.

And I'm gonna take some tiny baby potatoes.

Now you can use a regular potato, a red potato, and then just quarter it.

But I love these tiny baby potatoes because they really give great texture to the plate.

I actually grilled my potatoes as I was grilling my tuna.

It made it really, really easy.

Now I'm gonna take some tomatoes, and if they're nice, big cherry tomatoes, you wanna cut those in half.

And I always cut from stem end to through the bottom.

I've sliced some baby cucumbers at a nice little diagonal, and I'm just gonna throw those on the plate.

And some kalamata olives.

Salad nicoise needs that briny saltiness, so we're just gonna add a few of those.

Now, anytime you're hard boiling eggs, you know if they're really fresh if they don't peel really well.

So these didn't peel tremendously well, but they are super, super fresh eggs.

And then we want to take some white beans.

Now these are just a simple little white bean, and I'm just gonna to put those on the plate.

You can use all sorts of things with a salad nicoise.

I use the white beans because they are traditional French, and growing up in a French household I loved French food.

And last but not least, to add a little more caper brininess, some nice capers.

I'm just gonna kind of sprinkle right in here.

Isn't that easy?

It's so simple.

If you blanch your beans, you roast your potatoes, or you can even microwave them and then cut them, all of those things can be ready to assemble this beautiful salad.

And then we're gonna top it with some tuna slices.

Now, the big secret to the nicoise is in the dressing, and the dressing is what we want to make to really blend well with this rosette.

Rosette is a beautiful wine, it can be made with any red grape.

So it's really interesting to watch the process of rosette being made.

So it's just like you're making red wine, but as quickly as you get the skins on the juice, you pull them off and then you're are left with a beautiful blush color.

So rosettes can be all sorts of colors.

If you leave the maceration going for a little while, it's gonna be a little deeper pink.

If it's very, very blushy and light, that means that those skins were removed really quickly.

The skins are where the color is located, actual juice from a red grape is white.

So when you get too much of that vinegary, lime, or lemon flavor, it can often offset your wine.

You don't want that to happen, so make sure that you really balance your vinegarette with your wine.

Now I have, in my little container here, some dijon mustard and a touch of honey.

And I want to add some fresh lemon juice.

So I told you this wine is a father, son blend, and I've told you in the past that Cabernet Franc is one of the parent grapes to Cabernet Sauvignon.

Well, the same is true for Merlot.

So this particular blend is Cabernet Franc and Merlot, father, son.

Now let's add some olive oil.

And for this dressing we want a little more olive oil than we have lemon juice.

So make sure you close tightly and then shake.

And you can also make this dressing in a bowl with a little whisk, but I love to just shake this one up because it emulsifies so quickly and easily.

Now let's drizzle that on our salad.

Oh, so gorgeous.

Now let's try it with the wine.

So I love a good rosette, especially in the summertime.

I love that I'm getting a little bit, at least, of that benefit of the red wine, and I really love the flavors that rosette imparts.

This one is delicious.

(bright upbeat music) I love Petit Verdot and enjoy every glass of it I have the opportunity to try.

In France, Petit Verdot is a blending grape, it's not a standalone varietal.

Here in the United States we have made it a wonderful standalone varietal.

And the one I'm going to try with you today is absolutely delicious.

So we're gonna make some wonderful barbecue beef ribs.

I love them.

I love them with Petit Verdot, I love them with Cabernet Sauvignon.

So I hope you'll enjoy these.

So we have about three and a half pounds of a bone out beef rib.

Now, if you have bone in, make it about five and a half pounds for this recipe, and you'll be fine.

Because remember that bone takes up a lot of weight.

First thing we're gonna do is make a rub.

So I have some brown sugar here in the dish, and I'm just gonna add this to a little plate because I want to make it easy to dip my ribs.

So brown sugar, that will give us that sweetness, that little bit of nuttiness that we need in this barbecue.

I'm gonna add some salt and pepper, and then a little bit of smoked paprika.

And that will give us that smoky, wonderful barbecue flavor, because we're gonna make these in the oven.

Some dry mustard.

And I love dry mustard in my barbecues because it gives a little tartness.

Next I'm gonna add cumin, I love the smell of cumin.

Just a little bit, about three quarters of a teaspoon in this batch.

And then a little bit of garlic powder and onion powder.

Last but not least, a spec of cayenne.

Now you don't want a lot of cayenne because remember, with barbecue and red wine to together, that tannin will really bring out that spice, and it can be a very burning flavor.

If you're gonna have beer with this, by all means, load in the cayenne.

Now let's just mix that up.

We wanna get it nice and mixed through because we don't want clumps of any one particular thing on our ribs.

But you'll see how simple this is to make.

We're just going to put these in the pan once we have them all rubbed.

And then the sauce is going to go right over top of them and they're gonna braze in the oven for about three and a half to four and a half hours.

So let's just rub these on all sides, just like that.

We're not browning them, we're just laying them in the pan, and they can touch.

Now try to keep all that rub on your plate, if it's not on the ribs, because we're gonna use the rest of that in our sauce.

And what I wanna do now is take two eight ounce cans of tomato sauce, simple tomato sauce.

You can have herbs in it if you'd like, you can make it plain, but I like mine just plain for this.

And then I'm gonna add a quarter of an onion that I've just chopped.

And a little bit of Worcestershire.

And then I want to add all of the remaining seasoning.

So it's so nice when you can add everything that you've just used and it gives you all this wonderful flavor, because a lot of times we end up throwing those rubs away after we've rubbed our ribs.

Now we want to add some water, about one and a half to two cups will do it.

And I usually try to about one and a half cups for my first round of braising, because I don't want to get too much liquid in the pan.

Remember that your beef will also emit some liquid, some fat will come off of it.

So if you put this all the way up to the top, you're going to have bubbling over in your stove.

So I do about one and a half cups, and then I add a little bit of water at about two to two and a half hours in.

Just pour this over the top.

So I'll reserve this little bit of liquid, and I'm going to tint this with little bit of aluminum foil and then put it on the bottom rack of my oven for about two hours.

And then I'll come back kind of flip through those ribs, add a little extra water if I need it, and I'll be right back to plate up this delicious barbecued beef.

Oh, this is so great.

It smells so wonderful in here right now.

I love the smell of barbecued beef.

Now you can cook these to about four and a half hours and they will just fall apart.

At that point, you can use them either just on a plate or you can use them as a sandwich.

(bright upbeat music) That's delicious.

It absolutely fell apart around my teeth.

It's sweet, spicy at the same time and just wonderful.

Now let's try it with that wine.

So again, this is a beautiful Petit Verdot from the Monticello AVA, and it is so great.

Petit Verdot will give you a little aroma of lilac, violet, dark cherry, oh, it's just beautiful.

And on the palette, it is incredible.

The two of these things just go together so well, and I hope you'll enjoy trying this recipe.

(bright upbeat music) So I hope you've enjoyed today's show.

We've had some delicious recipes, including this wonderful salad nicoise, this gorgeous cauliflower with curry, and this wonderful barbecued beef.

So you can get all of my recipes on vpn.org/unwined.

And until next time I'm Tassie Pippert saying, go grab that glass.

It's always time to unwind.

>>[Female Announcer] Production funding for "Un-wine'd" was made possible in part by; >>The Virginia Wine Board, promoting the interests of vineyards and wineries in the Commonwealth through research, education and marketing.

There's a movement growing in Virginia's vineyards, discover more @virginiawine.org >>[Female Announcer] And by; (bright upbeat music)