>>Hi, I'm Tassie Pippert, and on today's "Un-Wine'd," Chatham Vineyards at Churchill Creek on the Eastern Shore.

Great food, great fun.

So grab your glass.

It's time to unwined.

>>Production funding for "Un-Wine'd" was made possible in part by... >>The Virginia Wine Board, promoting the interests of vineyards and wineries in the commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards.

Discover more at virginiawine.org.

>>And by... (smooth jazz music) >>On today's show, I had so much fun talking with Jon at Chatham Vineyards.

He is so entertaining and really knows a lot about his wine.

So on today's show, we'll feature shrimp scampi pizza, grilled oysters, and a smoked brisket.

So I love a good rosé and there are so many ways to make rosé.

This particular one just really has a great flavor that goes so well with shrimp scampi pizza.

So, let's put this together.

I've already made my dough and the recipe for that will be on the website.

I wanna take just a little bit of flour and dust it on a board.

That just keeps that dough from sticking as I get ready to roll.

Now, let's take our dough.

And what I'm looking for is about a 12-inch pizza or so.

So let's just give it a little roll.

And it's not sticking to my pin simply because I put a little bit of fat down in the bottom of the bowl, a little olive oil.

So we wanna roll this out and get it just to the right size so that we can make this delicious pizza.

I love shrimp scampi, and I thought, well, shrimp scampi would make kind of a cool pizza.

I mean, it's different and delicious.

And I make this not just with mozzarella cheese, but also with a little bit of provolone.

Now, if your dough is too cold, it might spring back for you a lot.

So just make sure that your dough is about room temperature before you start to roll.

A lot of times, I like to make my dough in advance and then stick it in the refrigerator because it lasts up to two weeks that way.

And it lasts up to two months in the freezer.

Let's just give a little bit of a roll to the pizza dough just to stretch it out a bit.

And I'm gonna put it on a nice little board here, this is just a great little pizza peel, and I'm gonna stretch it to about 12 or 13 inches.

And it has just a touch of cornmeal on it so that as I get ready to flick it onto the grill, it won't stick.

Now I'm gonna go to the grill, I've got it on high, and I want to make sure that I rub down those grates with a little bit of olive oil so that my dough doesn't stick.

Now, make sure that your dough is sliding.

If it's not, just kind of lift and make sure that all of that cornmeal is all over and that it will move really well for you.

Slide it on the grill.

Now what I'm doing is cooking this dough, just a nice little bake on one side, and then I'm gonna flip it over and we're gonna use the other side on a little bit lower temperature with all the shrimp scampi ingredients.

Now let's just check that to see if it's starting to brown.

Yep, it's starting to get some nice little marks on it.

I'm just gonna lower the lid for about a minute and let it puff just slightly.

Okay.

Now you can see those little bubbles starting to form.

That means that the dough is baking through from the top to the bottom, or the bottom to the top.

Now we'll just take that off and we're going to dress this pizza dough in just a minute.

First, we've gotta make our shrimp scampi.

So I have a little butter and I have some olive oil and we're gonna heat those up, about three tablespoons each.

And the reason that I use both is because if you just use butter, your shrimp tend to burn and I don't like burned shrimp.

How 'bout you?

Now let's drop in that three tablespoons of butter.

And this was just before it got to room temperature.

It's not super cold, so it will melt quickly, but it also wasn't runny at the same time.

So let's get that melting and sizzling in there.

And the first thing I wanna add is 10 cloves of garlic.

Finely minced.

I love garlic in this.

And garlic is, of course, the major flavor in shrimp scampi, aside from the shrimp.

As soon as the garlic starts to cook, let's put in about a 1/2 pound of shrimp.

And I like to make my scampi pizza with some nice large shrimp.

Now, you can also use small ones.

You can use pre-cooked if you'd like and then just finish off the pizza with a nice scampi sauce.

But I really like that scampi sauce with the shrimp stock in it.

It's wonderful.

So I'm gonna take about 1/2 pound and put right here in my pan.

And I also like to use a larger shrimp for this.

Now what you're looking for is for the shrimp to just get pink on the bottom side and then flip them over.

Remember, you're going to put them in the oven, so they'll finish cooking completely in the oven.

You don't wanna overdo it or you'll have rubbery shrimp.

So let's just give those a little flip.

And as soon as we get those flipped, we want to add some more flavor components.

Now let's add a little white wine.

We're gonna bring that temperature in the pan down.

This also steams the shrimp and makes it absolutely delicious.

And then let's take a little bit of lemon juice.

Now we wanna make sure our lemon is nice and soft so that we can really get that juice out.

Okay.

Now I want about three tablespoons of lemon juice for this, but make sure you don't use the seeds.

Just shoot those right into your hands.

There we go.

And I'm gonna turn off my burner now so that my shrimp don't overcook.

Now, I told you there were different ways to make rosé.

There's a saignée method where you bleed off the first part of the juice from the grapes and intentionally pull that from the red wine that will be made from the rest of the grapes.

There's also a direct press method where you press the grapes and immediately remove those skins.

Then, of course, there's maceration of the grapes where you let those grapes sit in that juice, but just for a few hours so that you can take out that red grape skin and then you're left with this beautiful, beautiful rosé.

The fourth way is simply banned in a lot of places in Europe, and that's blending red wine and white wine together.

They can't do that in a lot of POD areas of Europe.

So we have four different methods here in the United States that we can use and a lot of winemakers do.

We wanna make sure that when we're drinking rosé wine that it was an intentionally made rosé wine, not one that simply fell through the cracks and it wasn't a great wine.

So, always ask your winemaker, how did they make that wine?

All right, I'm just gonna flip these over again so that all the garlic that was up on top of these is now resting in that lemon juice, butter, and white wine.

Yummy.

Okay, now let's get started on making that pizza.

Now we have our pizza dough here.

Remember, it's lightly grilled on one side, not grilled at all on this side, but it started to cook.

So I just wanna flip that over.

That way, the uncooked part is going to be in the bottom.

And the first thing I wanna do is to take some of this amazing sauce from the scampi itself.

And I just wanna ladle some of that with the garlic all over this crust.

Let's just spread it out.

I love this pizza so much.

And this usually makes enough for two 11-inch pizzas or you can really load it and just have one large pizza.

Okay.

Now the next thing I wanna use is a provolone.

I love provolone on this because it really brings out the flavors in that rosé.

And for me, it just makes a crispness and a creaminess at the same time on the pizza that's a little bit different than just a plain mozzarella.

So let's take about four slices of provolone and we'll just lay them right on the bottom.

Notice that there's no red sauce on this.

This is not a red sauce pizza.

This is just a great pizza that you have lots of cheese, garlic, butter, and of course, the shrimp.

Okay now let's take a few pieces of fresh mozzarella and just lay on there.

What I like to do with my mozzarella is to put it on sheets of paper towel.

That way all of that moisture that's in there will come out.

You don't want a soupy pizza.

Now I wanna take just a little bit of fresh oregano and some fresh parsley, and I've already minced my parsley, but I just wanna mince up a little bit of fresh oregano.

And I love to use fresh in this.

If I use dried oregano, I like to put that in with the butter, garlic, and olive oil, but if I'm using fresh, I like to put it right on the top of my pizza.

So here I've got a little bit of oregano and I just wanna sprinkle just a touch, not a lot.

This is probably one little strip of oregano out of my garden.

And then I'm gonna sprinkle just a little bit of fresh parsley.

And I'll do the same after it comes out of the oven.

Now, let's put on our shrimp.

Oh man.

They look so good.

And don't worry if you get a little bit of that oil with it.

Makes it all the better.

And now let's take last but not least, a little bit of fresh Parmesan.

So about a 1/3 a cup of fresh Parmesan.

And this is gonna give it a little crispiness.

And this Parmesan also really blends so well with that delicious wine.

So a rosé with this, ugh, it's just killer.

Now let's put it back on the grill.

I'm gonna cover the grill for about four minutes, rotate it one quarter turn, and then we're gonna pull it out and give it a cut and taste.

Wow, look at that pizza!

I just love it.

Now I'm gonna sprinkle it with a little fresh parsley just right over the top.

Just adds to the flavor, and of course, the color.

Oh.

And let's cut through it.

I hear the crispiness in the bottom of the crust.

I love that.

Oh my goodness.

Look at that pizza.

It looks so amazing.

Super hot.

But I'm gonna let it sit there a minute before I taste it.

In the meantime, let's try this wine.

Look at that color.

It's beautiful salmon.

Salmon, same color as that shrimp.

Beautiful.

Let me just grab a little tiny piece of this shrimp to taste it.

(bright piano music) This is an amazing pairing.

So the next time you want to pair up some rosé, consider this delicious recipe.

(smooth jazz music) So I'm here today at Chatham Winery with Jon Wehner, who with his wife, Mills, owns this beautiful property.

So Jon, tell us a little bit about the property, your wines.

>>I can't wait to hear.

>>Sure.

>>Yeah, it's a great story.

Actually, the farm itself is 400 years old.

>>Oh, wow.

>>Yes.

The oldest contiguous court records in America are in Eastville.

And this farm dates back to 1640.

>>Oh my gosh.

>>Yes.

The home Chatham was built in 1818 during the federal period.

And my mother and father bought Chatham in 1979.

And we're originally from Fairfax County from Great Falls where my parents had an experimental vineyard there in the '70s and '80s.

>>Wow.

>>And my wife and I moved here in the late '90s and started planting vineyards in '99, so it's hard to believe we have vineyards over 20 years old now.

>>Oh, that is incredible.

And, you know, when I look at them, the grapes, as I see your grape clusters, it seems like you're probably a couple weeks ahead of where people are more toward Richmond and Charlottesville.

>>Right.

So right now, we are at fruit set.

And you'll see, everything is green, so it's pre-veraison.

So veraison is the next stage and that's when the grapes convert the harsh tartaric acid to sugar and they begin to color.

>>Yeah, yeah.

>>So from veraison, we're about two months from harvest.

So typically, we begin harvesting first, second week in September.

>>Well let's talk about some of your wines.

>>Sure, sure.

So this first wine is our steel fermented Chardonnay.

And so I've been making steel fermented chardonnay since 2004.

>>Wow.

>>And actually, my mother came up with this idea because we were doing blending trials and I had barrel samples, traditional chardonnay, oak aged, and we tasted them and they were very nice, but we all gravitated towards this unoaked fermented entirely in stainless steel chardonnay.

So this is fresh, it's crisp.

It's a seafood wine.

And we're very much of a seafood culture here on Virginia's Eastern Shore.

>>Sure.

>>The famous Cherry Stone Creek is just a few creeks away from here.

And so we're one of the largest clamming industries in the world.

We also have a very large oyster industry.

And fishing here, my son who just finished his freshman year at JMU is a captain and he does charters out of Cape Charles with Tidewater Charters and so this is a big area for seafood.

So this is our seafood wine.

>>Well, and you were ahead of the curve.

You know, when I think about 2004, most everybody was going for that rich, buttery malolactic.

Yeah.

>>So this doesn't go through malolactic.

So we do a cold fermentation and then sterile filtered and bottled within nine months.

So it's very fresh, it's very crisp.

And what's so interesting about the chardonnay vineyards is they're over 20 years old and they're first generation French clones.

>>Oh, wow.

>>So we have French Dijon clones.

So it produces this wine with this great citrus, you get sort of a nice crisp green apple, and it's just delicious.

Wonderful with particularly oysters.

>>Oh, I can imagine.

Well, let's try it.

>>Sure.

We actually have a mile of waterfront in front of Chatham and we lease the shoreline out to oyster producers.

And over a million oysters are grown at Chatham, so this is our oyster wine.

And the first weekend in November, we do a big oyster roast, an oyster festival.

>>Oh my gosh.

>>Cheers.

>>Cheers.

Boy.

Oh, that's so good.

>>It's very recognizable.

>>It is.

>>The other thing that's so interesting about this wine, our soils were growing in marine deposits.

So this is ocean bed, basically.

And 32 million years ago, a meteor hit the mouth of the bay and fragmented these soils.

So we have a lot of bleached out oyster shells and all kinds of marine deposits.

And the soils here are very deep.

Some of these vineyards, the roots go down to about 12 feet to the iron ore, which is the beginning stages of gravel.

So you get this really interesting minerality, but you also get sort of a saline character.

>>Yeah, I was getting that a little bit.

>>Right.

>>Yeah.

>>So you can see how it pairs beautifully with seafood.

>>That is perfect.

>>And I think it's the most expressive wine that we produce because it really tastes like Virginia's Eastern Shore.

>>It does.

>>And more specifically, Chatham.

>>Oh, yeah.

The aroma on it, the bouquet is just beautiful.

>>Yes.

>>And then on the pallet, my tongue is just dancing right now with the minerality, the salination.

It's just beautiful.

>>Yeah.

It's a wonderful wine.

>>That is incredible.

So Jon, we have a little bit of your cab franc.

Tell me a little bit about this grape.

>>So this cabernet franc, we planted in 2007.

And it's French clone 214, so this whole vineyard is first generation French clones.

>>Wow.

And what I love about it, it has this nice sort of raspberry and bright cherry.

The fruit's really bright, the aromatics are classic cabernet franc.

It has very fine tannins, very fine tannic texture.

It's such a versatile food wine.

It's why cabernet franc is so popular.

>>This is amazing.

The bouquet on it is just beautiful.

And the flavors, just when they hit my tongue, it's just classic.

>>Classic.

>>Cabernet franc.

I love it.

>>So what you're tasting is good viticulture, tasting all the work that takes place in the vineyard.

We have over 21 acres.

So we produce about 75 tons a year.

>>Well, Jon, to Chatham.

>>Cheers.

>>Thank you so much for having us and for letting us share these wonderful wines.

>>My pleasure.

It's wonderful to have you here.

>>Thank you.

>>Cheers.

(smooth jazz music) >>Chardonnay is by far my favorite white grape.

I love it in barrels and I love it in stainless.

I am doing a wonderful recipe for you today.

It's an oyster recipe that we're going to do with a stainless chardonnay.

So in my bowl, I have a 1/2 pound of butter that's room temperature and I just wanna kind of scrunch that up.

And I've got a glove on so that I don't get it everywhere.

To that, I'm going to add one bunch of flat leafed parsley that I just chopped.

And then I wanna put in about 1/2 teaspoon of Tabasco and 1/2 teaspoon to a teaspoon of Worcestershire.

And I wanna add six cloves of garlic that I've finely minced.

This is so delicious.

And it has lots and lots of flavor components with it.

And then I'm going to use some sea salt.

Now, anytime you're using seafood, use sea salt.

1/2 teaspoon.

Now let's just mix that up.

And I wanna take half of it out of my bowl.

So I'm just gonna leave half in, take half out.

And to what's still in my bowl, I'm going to add a cup of breadcrumbs that are fresh, that have just been grated.

And some Parmesan cheese, about a 1/2 cup.

Let's mix that up.

This smells delicious.

I just love all of that garlic in there.

It's wonderful.

Now, let's just get all this off because I now wanna zest a lemon and I wanna squeeze that lemon juice into the mixture.

Now I wanna take one nice sized lemon and let's just zest that up.

Get all that zest off that you can because it really adds to these oysters.

And I like to just grate it.

And this is a more coarse grater.

So what I'm getting is a lot of flavor in every single little piece.

And get off all the zest you can and make sure you scrape off the back of your zester to get off all of that deliciousness.

There we go.

And now I wanna cut that just in two and I'm gonna take out all the juice.

It's nice and soft.

I've already squeezed it.

Make sure that you don't drop in the seeds.

You don't wanna bite into a seed when you're biting into a delicious, soft, creamy oyster.

There we go.

So there's the juice of about half a lemon.

I'm gonna use half a lemon and just a tiny bit more.

This should give us about three tablespoons of lemon juice, which is what I'm looking for.

There we go.

Now I can just go back in and mix that a little bit with a spatula.

Get that all mixed through.

Now let's grab those oysters and I'll show you how to put them together.

And you can always do this on the grill, but you can also do it under your broiler.

So here, I have a pint of fresh oysters.

These are select oysters.

And I want to just pull one out and put it into my nice little shell right there.

Just like that.

And then what I wanna do is take just a scoop of this bread mixture and I wanna crumble that on top, just like that.

You can give it a little air between the oyster and the crumble.

That's fine.

And I'm gonna do that with all of them.

And then I wanna top this with just a little bit of just the butter mixture, no extra breadcrumbs.

Right on the top.

I'm going to assemble all of these and then place them on the top rack of my grill that's set at about 450 degrees.

Takes about five minutes and then they're gonna be absolutely incredible.

So let's put these on our back rack.

And you want to bake these until the oysters just begin to curl.

I love to plate these with a little herb underneath.

It gives great color.

And of course, some lemon wedges.

So let's try this with our stainless steel chardonnay.

Stainless steel chardonnay, unlike a barrel oaked chardonnay, should be crisp and clean.

It should have flavors of green apple and be very vibrant with the fruit.

The stainless chardonnay works so well with the oysters because the acidity in the stainless steel chardonnay really cuts through the brininess and this butteriness of this beautiful dish.

So let's give a little taste.

Just wanna get a little tiny piece there.

There we go.

Lemon, garlic.

Oyster.

Wow.

It's amazing.

This is a delicious pairing.

And next time you wanna do oysters, try them on the grill and pair them up with a little stainless steel chardonnay.

(smooth jazz music) Well, I hope you've enjoyed all these recipes that I've paired up with wines today.

This delicious oyster with a stainless steel chardonnay, a wonderful beef brisket that's served with a cabernet franc, and of course, don't forget the rosé and the shrimp scampi pizza.

You can always get my recipes at vpm.org/unwined.

And until next time, I'm Tassie Pippert reminding you to go grab that glass.

It's always time to unwined.

>>Production funding for "Un-Wine'd" was made possible in part by... >>The Virginia Wine Board, promoting the interests of vineyards and wineries in the commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards.

Discover more at virginiawine.org.

>>And by... (smooth jazz music)