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| The Paso Robles Wine Club and Hearst Ranch Beef Burgers |
Hearst Castle
might be the biggest tourist attraction on California’s
Central Coast and a tour of the
castle is a not to be missed adventure. But, there’s another Hearst adventure well-worth enjoying
and that’s a trip to Hearst Ranch Winery
where you can taste
the wines and where your palate will be entranced by the magical flavor
profile of the wines--the result of sound agricultural practices and talented
winemaking.
If you’re a member of The Paso Robles Wine Club, your latest
wine shipment included two of our favorite Hearst
Ranch Winery selections: Three Sisters
Cuvee, a lovely white wine with notes of lemon and honeydew (perfect for
sipping on a warm fall afternoon) and the Pergola
2013 Petite Sirah.
The Pergola 2013 Petite Sirah manages to
both be decadent and versatile, which is no small feat! During the blending
trials the descriptors of chocolate, sweet bacon fat, vanilla and spiced stone
fruits were oft repeated. While being delicious is of great importance, it is
also imperative that the depth and structure add intrigue to the wine. To rein
in the bold tannins inherent to Petite Sirah, Hearst Ranch Wines employ a cooler fermentation than normal, which
limits extraction. The resulting mid-palate is nothing short of velvety and
allows the acidity to keep the wine composed.
This wine is
delicious on its own, but it is pure magic when paired with fat and charcoal to
tame the tannins and enhance the underlying notes of coffee, clove, and dried
raspberry.
Open a bottle and
let it breathe while you stoke the coals. Our favorite food pairing for this
wine: Hearst Ranch Beef Burgers
grilled over an open flame and topped with aged cheese and crisp bacon on
buttery brioche buns.
Hearst Ranch Beef Burgers
1 ½ pounds of Hearst Ranch
ground beef, divided into four 6oz patties
8 strips of good quality
bacon, cooked until crisp
4 thick slices of aged
cheddar (or Blue cheese, if you prefer)
4 brioche buns, split and
lightly toasted
Condiments of your choice,
including grilled onions and pan fried mushrooms
1.
Sear burgers over
hot coals until charred on the outside, then finish over indirect heat until
medium rare.
2.
Top with cheese
and cook until cheese is softened and melted.
3.
Transfer to
toasted buns and top with bacon and condiments.
4.
Enjoy with a
glass—or two—of Hearst Ranch Winery
Pergola 2013 Petite Sirah and say hello to delicious!
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