Lush, Soft, Seductive,Voluptuous, Rich
Discovering Oak Cliff Cellars Wines
My never-ending passion for food & wine adventures led me to Denton,Texas in October where I attended Outstanding in the Field’s North American Tour which literally rolled into the field of Cardo’s Farm with their distinctive retro red & white bus for a one-of-a-kind Farm to Table experience.
Check out my post to see the recap of this beautiful & tasteful event! Everyone was treated to locally produced foods prepared by some of the most talented chefs in the Dallas area and the artisan wines of Oak Cliff Cellars of Napa Valley.
Oak Cliff Cellars wines are hand-crafted, artisan wines produced in small lots and owner Jim Richardson from Dallas was pouring two of his stunning wines from the portfolio.
I was so smitten with the earthy and soft fruit flavors of the 2011 Wild Diamond Mourvedre wine that was paired with the Star Anise-scented Roasted Oxtail Entreé that I just knew that had to have MORE!
Unforgettable Farm Dinner
Jim Richardson or “JR” (as he is referred to by his friends) was there to share his wines and I am so glad we met! He is an amazing entrepreneur, great conversationalist and listener. His passion for quality wines is evident. Monica (my adventurous friend) and I sat at the end of the long community table and shared laughter, stories and conversation over Oak Cliff Cellars Chardonnay and Mouvedre until dusk.
Now, I have many of Oak Cellars Artisan Wines to sample and I am happy to share my thoughts, beginning with three of my favorite reds.
I am partial to the award-winning 2011 Wild Diamond Mourvedre. This is an exotic soft red with lots of ripe blackberry and perfumed floral aromas with good structure that is perfect for pairing with intensely seasoned lamb dishes with exotic Middle Eastern spices. I paired it with the savory Papparadelle & Lamb Ragu Recipe listed below and it was a hit! I have included the recipe so you can taste this wonderful marriage of flavors and spices.
Big Beautiful Reds!
Assertive and not afraid to stand up to richly marbled steaks or thick lamb chops
Full-bodied, Seductive and Defined Structure
Extraordinary aromas and flavors of juicy ripe blackberries and blueberries
Enticing hints of dark chocolate and warm spices
Always a crowd-pleaser and friendly with your favorite bold foods
How can your mouth NOT be watering for wines that fit these descriptions!
2009 Lovers Lane Petite Sirah is another award-winning Oak Cliff Cellars Wine that seduce you with bold flavors of ripe berries and a hint of bittersweet chocolate. Not only would this wine pair with hearty roasted meats and game with caramelized vegetables, it will pair equally as well with a creamy slice of chocolate pie that you might be serving after a holiday meal!
If you are a lover of spicy bold reds with lots of structure brimming with big flavors of juicy red and dark berries then you will love the assertive 2009 Firebrick Zinfandel. This is a perfect wine for hearty holiday dinners with lots of flavors and would surely be a hit paired with wild game dinners provided by the hunters in the family as well as intensely flavored smoked and grilled meats.
Oak Cliff Cellars Wines are widely available in the Dallas area and I’m working on getting this “Napa Gems” in Tennessee! If you are interested finding out where these wines are available in the Dallas area and what other’s are saying CLICK HERE.
I recently opened yet another case of Oak Cliff Cellars wines and I will report on each and everyone!
Pappardelle Pasta with Lamb Ragu
- 3 tablespoons extra-virgin olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery rib, finely diced
- 1½ pounds ground lamb
- 2 teaspoons ground coriander
- 1 teaspoon ground fennel seeds
- ½ teaspoon ground cumin
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 1 tablespoon tomato paste
- ½ cup dry red wine
- One 28-ounce can diced tomatoes
- 1¼ cups chicken stock or low-sodium broth
- ¾ pound pappardelle
- 1 tablespoon unsalted butter
- ¾ cup fresh ricotta cheese
- 2 tablespoons chopped mint
- In a large cast-iron casserole, heat 2 tablespoons of the oil.
- Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
- Add the lamb, coriander, fennel, cumin, rosemary and thyme.
- Season with salt and pepper.
- Cook, stirring, until the liquid evaporates, 5 minutes.
- Stir in the tomato paste.
- Add the wine and cook until evaporated, 5 minutes.
- Add the tomatoes and their juices, along with the stock and bring to a boil.
- Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
- In a large pot of boiling salted water, cook the pasta until al dente.
- Drain, shaking well. Add the pasta to the sauce.
- Add the butter and the remaining 1 tablespoon of oil and toss over low heat.
- Serve the pasta in bowls, topped with the ricotta and mint.