Blackstone Winery was founded in 1990 with the goal of producing approachable, full-bodied, well-balanced wines. We believe in good friends, good food and juicy conversations-and our wines are the ideal complement. Winemaker Gary Sitton, a Sonoma native with more than 10 years of winemaking experience in Sonoma county, is passionate about this winegrowing region. Gary believes that, "Sonoma County is one of the most fabulous places in the world to live and make wine. The wonderful combination of topography, landscape, weather, and people that is found here offers me the resources to make exactly the kinds of wines I like: expressive, rich and balanced, full of fruit and varietal character. I live here, work here, play here, and am raising a family here. That gives me a real insight into this region." Gary holds a Master of Science in Enology and Viticulture from the renowned winemaking program at the University of California Davis.
|A vibrant violet color, an invitingly complex wine fullof deep blackberry, plum, and spice on the nose and a rich mouthfeel, rounded by vanilla and roasted oak scents, and a finish thatís long and smooth. The Malbec and Cabernet Franc within the blend add particularly soft, round texture and mature length, as well as fuller, riper flavors.
|Rosemary-Crusted Porterhouse Steaks with Red Wine Sauce
Prep time: 20 to 30 minutes
Grilling time: 10 to 12 minutes
2 cups low-sodium beef stock
1 cup dry red wine
1/2 cup ketchup
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 porterhouse steaks, 1 to 11/4 pounds each
and about 11/4 inches thick, trimmed of excess fat
Extra virgin olive oil
2 tablespoons finely chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into 2 equal pieces
1. In a medium saucepan whisk the beef stock, wine, ketchup, thyme, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about 1 cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.
2. Prepare a two-zone fire for high heat.
3. Lightly coat the steaks on both sides with oil. Season evenly with the rosemary, salt, and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
4. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect that meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.
5. Bring the sauce to a simmer. Add the butter and whisk to incorporate it. If necessary, adjust the seasonings. Carve the steaks and serve warm with the sauce.
Makes 4 servings