Wine and Food Pairings: Rendarrio Vineyards

Wine and Food Pairings with The Paso Robles Wine Club
The Paso Robles Wine Club is different than other wine clubs. Our focus is on showcasing wines from the Paso Robles Wine Region and we like to help promote small, boutique wineries from Paso Robles Wine County that might not otherwise get the recognition that can help them succeed. It’s win-win situation for everyone; the small producers get a shout out and our wine club members get to drink great wine.

Coming up in our next wine club shipment—wines by Rendarrio Vineyards. Here’s a little more information about Rendarrio Vineyards and food pairings that will enhance your experience.
Rendarrio Vineyards is owned by winemaker Ryan Render, a graduate of Cal Poly University. In 1999, Render had a life changing experience when he visited Chateauneuf du Pape in the Rhone region of southeastern France and vowed that one day he would make Rhone-style wines using grapes from the Paso Robles Wine Region. Flash forward a few years to 2003 and Render’s dream was in the process of becoming a reality. Today, Rendarrio Vineyards produces several small production Rhone-style wines that pair perfectly with food.

Here are two favorites and recipes to enjoy with a glass—or two:

2013 Town Crier Chardonnay: Aromas of apple, honeycomb, Meyer lemon, and creme brûlée lead off this wine. Balanced acidity, mid palate volume, and an elongated finish help this wine to be enjoyed by all.
Pair with:

Halibut with Charred Tomatoes

4 (6-ounce) halibut fillets, skinned
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes
1 teaspoon olive oil
1 tablespoon chopped fresh dill
Oregano leaves (optional)


1. Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add butter to pan; swirl until butter melts. Add fish; cook 1 minute. Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.
2. Heat a small skillet over high heat. Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.
3. Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets. Divide tomatoes among servings. Sprinkle with 1/4 teaspoon salt and dill. Garnish with oregano, if desired.

2013 “The Rocker “ Cabernet Sauvignon Clare Ranch Paso Robles: The 2013 vintage was again a classic vintage for Paso Robles. The warm days and cool nights provided the ideal growing conditions for this Cabernet. Bright black cherry fruit, gracious mid pallet and elegant silky smooth tannins. 180 cases produced.

Pair with:

BBQ Pork Ribs

(From Chowhound)

For the ribs:
3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)

For the barbecue sauce:

1 1/2 cups ketchup
1/2 cup water
1/3 cup packed dark brown sugar
1/4 cup light or dark molasses (not blackstrap)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons paprika

1.       Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
2.       Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
3.       Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up.
4.       Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. 
5.       Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
6.       Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets. 
7.       Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
8.       Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
9.       Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
For the barbecue sauce:

1.       Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.

To grill the ribs:

2.       Heat a gas or charcoal grill to medium (350°F to 450°F).
3.       Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.
4.       Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

Enjoy more food and wine pairings. Join The Paso Robles Wine Club--membership is free and we'll send you regular shipments of wines from Paso Robles Wine Country that you can share with family and friends all year long.