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Grilling with the West Crest Cuvée

Wine and Cheese pairing August 25 & 26

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Dear Friends of West Wines,


Summertime is for grilling. There's nothing like marinating a steak or chicken and salting vegetables to be prepared for the grill. Evenings are your time, and the grill can be one of your best companions. With grilling season in mind, we recommend our West Crest Cuvée, a well-rounded red blend, to complement your grilled foods. We have featured a recipe that has the capability to pair with its many layers of flavors.

Below we have included a grilling recipe to enjoy with our West Crest Cuvée.


Most of the ingredients may be in your kitchen already (lemon, garlic, Worcestershire sauce), and a full bush of rosemary nearby. Preparation time is minimal and the aioli sauce tasty and easy to prepare. You have the option of marinating the skrit steak or grilling it right before dinner. A perfect summertime recipe with a perfect grilling wine.


 The West Crest Cuvée is available here in the tasting room for $35/bottle, online on our web site, or you can telephone us at the winery number below. Compass Club discounts apply.



The West Crest Cuvée


The West Crest Cuvée is a blend of Cabernet (60%) Merlot (30%) Cabernet Franc (5%) and Malbec (5%), i.e. a traditional Bordeaux blend. The grapes in the West Crest Cuvée have thier home in upper Dry Creek Valley. The vineyard lies in the north end of the valley, on west and south facing slopes, and high above the valley floor. Above the morning fog, the red grapes get long and sunny days to mature and acquire full and complex flavors.


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The West Crest Cuvée is a full-bodied and fruit-forward wine rich in flavors of berries, cherries and raspberries. It is aged in French oak barrels for two years before bottling which softens the tannins and adds complexity of earthy and spicy notes and gives its full-mouth feel. We highly recommend this wine for a grilling companion because of its full-bodied and complex nature. It especially complements with different spices and flavors in foods, like the rosemary in this recipe.


 Wine and Cheese Pairings


Do not forget about our Wine and Cheese pairings this summer! It's a great way to sample our Library Cabernet Sauvignon Reserve wines beginning with the 2004 vintage. We pair our Cabernets with Scandinavian cheeses, Havarti with Caraway, and two Blue Cheeses, Castello Soft Blue, and Saga Blue Brie. The next pairing will take place August 25th and August 26th.


Come and visit for a glass of wine and a splendid view of Dry Creek Valley!


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Grilled Skirt Steak with Rosemary Roasted Potatoes & Worcestershire Aioli


Serves four:

Skirt steak is a flavorful cut of beef that should be cooked no more than medium-rare, otherwise it can become tough. The optional soy sauce marinade adds flavor and helps tenderize the meat. The Rosemary Roasted Potatoes are a friend's special recipe and his mainstay during the grilling season. They're even better served with Worcestershire Aioli. Preheat oven to 400°F

The steak


  • 4 teaspoons soy sauce (optional)
  • 2 teaspoon finely minced garlic (optional)
  • 1 teaspoon lemon juice (optional)
  • 1 1/2 pounds skirt steak
  • -- Olive oil
  • -- Freshly ground black pepper
  • -- Kosher salt

The potatoes and aioli

  • 4 large Yukon gold potatoes, about 2 pounds
  • 4 medium cloves garlic, finely minced
  • 5 tablespoons extra virgin olive oil + more for pan
  • 2 to 2 1/2 generous tablespoons finely chopped rosemary
  • -- Kosher salt to taste
  • -- Freshly ground pepper to taste
  • 6 tablespoons mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sherry vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon finely minced garlic

For the steak: If using optional marinade, mix soy sauce, garlic and lemon juice together in a small ramekin and spread on both sides of meat. Marinate 1 hour before grilling or refrigerate up to 4 hours and bring meat to room temperature before cooking.

Preheat a grill to medium-high.

Lightly coat meat with oil then season to taste with pepper and just a touch of kosher salt, as the soy sauce marinade is salty. Grill the meat to desired doneness, about 8-10 minutes total for medium rare; thicker portions may need a little more time.

Loosely cover with foil and rest for at least 10 minutes before thinly slicing across the grain.

For the potatoes:


Preheat oven to 425°. Rinse and dry potatoes.


Leaving skin on, cut each potato into wedges about 3/8- to 1/2-inch thick. Place potato wedges in a large bowl and toss with the garlic, olive oil, rosemary and salt to taste. Line a sheet pan with foil; coat the foil lightly with olive oil.

Spread wedges on baking sheet; add grinds of pepper to taste. Roast 25-30 minutes or until golden brown and edges are crisp. Taste and adjust seasoning.


For the aioli: While the potatoes and meat are cooking, stir together the mayonnaise, lemon juice,vinegar, Worcestershire sauce and garlic in a small bowl. Season to taste with salt and pepper.

To serve, divide the steak and potatoes among plates and serve with Worcestershire aioli on the side.


Bon appétit!








West Wines

Visit at:1000 Dry Creek Road

Mail to:PO Box 2040, Healdsburg CA 95448

(707) 433-2066


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West Wines
visitors: 1000 Dry Creek Rd
mailing: P.O. Box 2040
Healdsburg, California 95448-2040

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