Country Club of Orlando Chef Jason Klingensworth cooked a spectacular meal for our 2014 Club 1870 Stagecoach Soiree. The most raved about dish was the salmon so we begged the Chef to divulge his recipe. Bon Appetit!
Chargrilled Salmon Medallion with Bacon Jam, Arugula & Pickled Red Onions
Paired with 2011 Krupp Brothers Malbec
Chef Jason Klingensmith
- 8 oz Applewood bacon
- .5 onion
- 2 tbs dark brown sugar
- 3 cups chicken stock
- 1 tbsp honey
- .5 tsp cayenne
- salt and pepper to taste
- 1 tbsp butter
- Cook bacon till fat is rendered
Add onion and cook till soft. Add stock 1 cup at a time until reduced. Add all other ingredients except butter. Transfer mixture to a food processor and puree with the butter.
- 1 red onion
- 1.5 cup white vinegar
- 2 cups white sugar
- 1 tbsp salt
Slice the onions to your liking (thick or thin). Add all ingredients to large pot. Bring to a boil then remove from heat and let cool in the mixture.
- 6 7-8 oz portion
- olive oil (enough to brush salmon medallions)
- salt and pepper to taste
Grill to desired temperature. About 2 minutes each side for medium rare to medium. Five minutes each side to cook well Spread on the bacon jam. Top with arugula and pickled onions. Eat!
by Jan Krupp, proprietor
Every harvest, I find myself as thrilled as the first. But this year is particularly exciting because it will be the first vintage made entirely, from start to finish, by our new winemaker Jay Buoncristiani.
From a 2005 Cabernet Sauvignon that was rated #25 in the world by the Wine Enthusiast to a 2006 that the Wine Spectator called “truly magnificent,”Jay has garnered impressive accolades.
But what really convinced me was the quality of the wines he has been making from Stagecoach fruit for the past 14 years. Jay has created gems from fruit sourced from Stagecoach for his own family’s wine and others. I have no doubt that his creations for Krupp Brothers will be superb.
The partnership with Jay offers us a wonderful opportunity to produce wine close to home at a brand new state-of-the-art facility: The Caves at Soda Canyon. (Photos below.) The Caves, which is under construction, is just a short distance of Stagecoach Vineyard and will make a spectacular starting point for our vineyard tours.
Here’s just one reason why we love Chef Joanne Bondy, the creative genius behind the Old Hickory Steakhouse in Grapevine, Texas! She shared with us this easy-to-make, innovative, delicious dish. The brisket pairs beautifully with Syrah, but would be wonderful with just about any hearty red.
Cherry Cola Beef Brisket
- Trim excess fat from the brisket.
- Place in an extra large Ziploc bag and marinate in cherry cola for 12 hours.
- Once marinated, remove brisket from bag and air dry for 1 hour.
- Coat brisket in your favorite BBQ rub.
- Place in smoker for 12 hours at 220 or until tender.
- Let rest about ½ hour before slicing.
by Tres Goetting, winemaker
In the scheme of winemaking, most people don’t think much about corks. But these innocuous looking closures can destroy a good wine. Winemakers root out bad corks through a multi-step process examining their appearance and their smell.
To get started, cork suppliers provide us with hundreds of samples from different “bales” of corks. Each bale is from a different section of the forest or even an individual tree. We look for corks without flaws such as rough edges, holes, uneven growth patterns and discoloration.
Once we have selected the top tier samples, we request more corks from those bales and the supplier provides us with randomly pulled bales. From the best bales we send the corks to be analyzed in the laboratory for any microbial flaws such as bacteria, molds and TCA (a chemical that causes cork taint).
Dr. Jan Krupp and Tres smell the alcohol mixture the corks were soaked in to detect flaws.
Next, we do a sensory analysis on the bales that passed the lab tests. The corks are soaked in a solution of distilled water and a neutral alcohol (often vodka) that mimics the alcohol content of wine for 24 to 36 hours.
After soaking the corks, we pour the solution into wine glasses and we smell them for “off” aromas such as wet cardboard, soggy newspapers, damp pavement, must and mold.
If we find any bales that have greater than a 1% flaw rate, we will reject that bale and start over until we find the right corks. We put too much care into our wines to have them spoiled by bad corks!
by Sarah Krupp
Stagecoach Vineyard Manager Esteban Llamas can tell in a glance if the grape vines need water or fertilizer. He knows when the vines are carrying just the right amount of fruit, and he deftly manipulates the plants to give the grape clusters the perfect balance of light and shade as if it were as easy as tying a shoe. The grapes Esteban so adeptly nurtures make beautiful, complex wines— none of which he drinks.
Given the choice, he would much rather sip a good tequila (and maybe even a mediocre one) than a fine wine. Imagine this: Esteban’s daughter Janet had her wedding in the vineyard. Leafy green vines, a gorgeous view and on each table of guests a bottle of … TEQUILA.
In the more than 20 years Esteban has been with us, my family has tried to ply him with wine, but to no avail. He just doesn’t like it. Plain and simple. What Esteban lacks in love of wine, however, he makes up for with his work ethic, sense of humor and uncanny connection with the vines. He also has some Indiana Jones skills when it comes to handling rattlesnakes—arguably much more important in our rugged vineyard than a palate for wine.
Esteban with his wife Maria, one of his three daughters and two granddaughters.
by Sarah Krupp
There’s a reverberating boom, then reddish-brown dirt and rock erupt from the earth. A cloud of dust billows up, then hangs above the ground before slowly giving way to blue sky. It’s another day of dynamiting at Stagecoach Vineyard.
We are blasting the rock to plant the last 100 acres Stagecoach. See the blast for yourself – https://vimeo.com/67842464 These remaining acres were set aside precisely because they are the most rocky, which means they require the most dynamite and heavy rock-moving machinery. To cultivate the current 600 acres of Stagecoach, we have removed two billion pounds of rock. (Although the total property is 1,100 acres, after planting these last 100 acres, the rest of the land will remain untouched to preserve the native habitat.)
The abundance of rock, much of it boulders the size of elephants, was one of the reasons people thought my dad was a nutcase when he started Stagecoach Vineyard. The lack of road access and an identified source of water also made the local wine gurus skeptical. It wasn’t easy. Where a geologist failed, a water witch found an underground river, more than 120 easements were negotiated to build a dirt road, and two billion pounds of rocks were removed to create Stagecoach, now Napa Valley’s largest mountain vineyard.
While the rock creates challenges, it is also one of Stagecoach’s greatest assets. Rocky soil is ideal for water drainage, which is essential for grapes to develop intense, concentrated flavors. The broken down rock in the soil also imparts minerals that add to the complexity of the flavors. But rock makes it hard to plant grapes, not only because of what’s above the surface, but because the boulders underground can obstruct root growth. That’s why every once in awhile, the tranquility of the vineyard is broken with a shout of “fire in the hole” followed by a loud blast.