NEWS

www.niepoort-vinhos.com

Global Wine Co. · May 2013

Niepoort @ Williams-Sonoma Wine Club

Hill Family Estate Albariño, 2011 (USA) ——————— Recipe Pairing ———————

Grilled Fish Tacos with Creamy Avocado Salsa

Carol Shelton Coquille Blanc, 2010 (USA) ——————— Recipe Pairing ———————

Corn Soup with Chanterelles and Thyme

Georges Vernay Syrah de Mirebaudie, 2011 (France) ——————— Recipe Pairing ———————

Grilled Lamb with Rosemary Potato Skewers

Zacherle Las Tres Hermanas, 2009 (USA) ——————— Recipe Pairing ———————

Grilled Pork Chops with Rhubarb Mostarda

Giovanni Corino Barbera d’Alba Ciabot dù Re, 2009 (Italy) ——————— Recipe Pairing ———————

Fettuccine with Meat Sauce

EntertainerCollection

A Note from the Tasting Team

As we sat down to write about

these wines, we noticed there was

not a single “common” variety in

the mix. No Cabernet or Pinot

Noir; neither Chardonnay nor

Sauvignon Blanc. Even Zinfandel,

Merlot and Pinot Gris are missing.

With that, the whole world seems

to open up, doesn’t it? A refreshing

Albariño matched with a luscious

Rhône white. A hedonistic Bar-

bera (they don’t come around that

often) makes nice with a minerally,

dust-laden French Syrah. Finally,

a well-crafted California Rhône

blend gives way to something you

don’t usually see: a powerful, dry

Portuguese red made from grapes

normally used to make port. Enjoy.

Niepoort Vertente Tinto, 2009 (Portugal) ——————— Recipe Pairing ———————

Smoked Prime Rib with Fresh Horseradish Sauce

Favorites from the Wine Shop inside

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02Williams-Sonoma Wine Club · May 2013

sense Aromas of mulberry and baked plum are layered beneath notes of vanilla, dark

chocolate and spice.

savor .allinav detsaot dna eeffoc ,tsez egnaro fo seton hgih xelpmoc sreffo etalap ehT

serve While this bold blend can be aged, it tastes fantastic now, especially when its

intensity is counterbalanced by hearty red meats, such as beef, game or lamb,

amply salted and seasoned with pungent accents like herbs, olives or garlic.

Easy but delicious matches like Grilled Beef with Salsa Verde or Garlic and

at williams-sonoma.com.

Serve a little cooler than room temperature: refrigerate the bottle for 15 min-

utes before serving.

story

wine-producing region in the world. The des-

ignation was created in 1756 to protect the

reputation of the country’s red wines from

inferior counterfeits. For most of the time

since, grapes from the steeply terraced vine-

yards of the Douro went into sweet port wines,

many of which would take decades to soften

and become drinkable. But today’s winegrow-

ers are learning how to farm and vinify their

to produce dry table wines. At the forefront of

this is Dirk Niepoort, who was born to a tradi-

tional port family that had been producing wine

since 1842. Many of the vines used to make

this wine are as old as 70 years, and they cling

solidly to the schist slopes of the river valleys

of the Douro region. The wine sees 18 months

of aging in French oak barrels and is meant to

be drunk young, though it has the potential to

Niepoort Vertente Tinto

NiepoortTinta Amarela, Tinta Franca,

Tinta Nacional, Tinta Roriz

2009 Portugal Douro Valley Juicy Red

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03Williams-Sonoma Wine Club · May 2013

directions About 1 hour before you are ready to begin cooking, remove the roast from the

refrigerator. In a food processor, combine the garlic, rosemary, basil, salt and pep-

motor running, slowly pour in the olive oil and process until a paste forms. Smear

the paste evenly over the entire surface of the roast.

Prepare a smoker or a charcoal or gas grill for smoking over medium heat; the

temperature inside the grill should be 350º to 375ºF. If using charcoal, bank the

lit coals on either side of the grill bed, leaving a strip in the center without heat.

with about 1 cup of the wood chips, then preheat the grill. Turn off 1 or more of

the burners to create a cooler zone. Brush and oil the grill grate.

Place the roast, bone side down, on the grill over the indirect-heat area. Cover the

grill and cook until an instant-read thermometer inserted into the center of the

meat, away from the bone, registers 130º to 135ºF, 1½ to 2 hours for medium-

rare, or until done to your liking; add additional wood chips every 30 minutes or

so and more coals as needed if using charcoal.

Meanwhile, make the horseradish sauce: In a small bowl, stir together the mayon-

naise, sour cream, horseradish, chives, mustard and steak sauce.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest

for 20 to 30 minutes. Using a sharp knife, remove the bones from the roast. Carve

the meat into thin slices and arrange on a warmed platter. Serve immediately with

the horseradish sauce.

Serves 8 to 10.

ingredients 1 bone-in standing rib roast, 5 to 6 lb.,

trimmed of excess fat

6 large garlic cloves

¼ cup lightly packed fresh rosemary

leaves

¼ cup lightly packed fresh basil leaves

2 tsp. kosher salt

2 tsp. freshly ground pepper

3 Tbs. Dijon mustard

3 Tbs. olive oil

About 4 cups wood chips, soaked in

water for 30 minutes

¼ cup mayonnaise

½ cup sour cream

3 Tbs. freshly grated horseradish

2 Tbs. chopped fresh chives

1 tsp. English mustard

1 tsp. steak sauce

smoked prime rib with fresh horseradish sauce

bring out the fruit in the Niepoort Vertente Tinto. Don’t skip the horseradish sauce; its tart, slightly acidic character heightens

Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).