>>Today we'll visit Hillsborough Winery where Kerem Baki makes amazing wine.

And back in the kitchen, some delicious recipes.

So go grab your glass, it's time to "Un-Wine'd."

>>[Station Narrator] Production funding for "Un-Wine'd" was made possible in part by.

>>[Commercial Narrator] 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.

>>[Station Narrator] And by.

(jazz music) (jazz music continues) >>I had so much fun with Kerem in his barrel room as we tasted through several of his wines.

Today, I'll pair up his wines, including a Petit Manseng with a lovely blackened chicken pasta dish.

It's wonderful, and it tastes so great with the Petit Manseng.

I'll also be pairing up a Tannat that goes so well with a cherry barbecue sauce and a delicious ribeye steak.

And then let's not forget the Roussanne.

This unusual grape grown here in Virginia with a recipe from Italy.

So we're gonna make a blackening seasoning.

This is gonna go on our chicken.

So I've got about three quarters teaspoon of salt, three quarters teaspoon of pepper, and then I'm gonna add to that a teaspoon of dried oregano, a tablespoon of smoked paprika.

I love that smell.

Yummy.

And then we're gonna use a little bit of onion powder and garlic powder, about three quarter teaspoon of each.

And I'm using the powder, not the salt.

All right, then we're gonna use just a little bit of cayenne because it is blackening seasoning, you want just a hint of spice.

And then this is my favorite ingredient in this.

It's a rubbed thyme.

Rubbed thyme will give you a really bold flavor, and it blends well with a Petit Manseng sing.

So let's just blend all these together.

And we're gonna take about a pound to a pound and a half of chicken breasts, and they've been trimmed up, but I just want to butterfly them so I can get even more seasoning on them, and that way they also cook more quickly.

So let's just butterfly.

I've got three pieces of chicken here, and this is about a pound and a half.

The great thing is your chicken breasts don't all have to be the same size for this recipe because you're cooking them through in the pan, and then we'll slice them and put them into the pasta.

So I have my saute pan on the stove.

I have two tablespoons of butter.

I'm going to add two tablespoons of oil, and I'll get that nice and hot while we season our chicken.

All right, so my three chicken breasts are here.

I want to season those on both sides.

So let's get that inside where all of the texture is really rough and give it a little rub.

And then let's flip those over and do the same thing on the outside of the chicken breasts.

Now let's get that chicken in the pan.

So what we wanna do is cook these chicken breasts until they're just done, 165 degrees, or you can actually do them just slightly under because we're going to put them into our cream sauce at the end and let them simmer for just a couple of minutes.

So you can see that seasoning just coloring up the butter and oil.

It's so beautiful.

So our chicken has reached about 160 degrees, and I'm pulling out the pieces as they're done.

Because at the end, what I want to do is put this back into the sauce before I add the pasta and just let it simmer a little bit more.

That way the chicken gets all of that sauce flavor right into the inside of the chicken.

It makes it so moist and tender and delicious.

(food simmering) All right, now I'm going to let this sit for just a couple of minutes while it cools.

And in that time, I'm gonna make the sauce.

So here we have about a tablespoon of flour.

I only need a little bit so that it gets nice and thick.

Now let's give this a little stir.

And I want to turn back my heat to about medium so it doesn't completely burn, but you want a really nice dark char on all those little bits that are in the bottom.

And then we're gonna add a little bit of white wine, about a quarter cup.

(food simmering) And about a quarter cup of chicken stock.

Now at this point, all of those bits are coming up off the bottom of the pan.

You're getting a really nice deglazing.

And then the last thing that you're going to put into your sauce before you simmer it a little bit will be some fire roasted tomatoes, one 14 and a half ounce can.

And at this point, I'm gonna go to a spatula instead of a whisk so that my tomatoes don't get caught up in that whisk.

So let's give a nice stir, and you can see that this is nice and thick.

You're just gonna simmer that for about three minutes or so until all of those bits are coming up from the bottom to create an amazingly flavorful sauce.

And let's go ahead and cut the chicken.

So what I wanna do now is just give this chicken a nice slice.

If it starts to shred, that's okay.

You're not gonna really tell how the chicken is cut once you get it into the pasta because it's going to start to fall apart.

It's just so tender and delicious in this recipe.

And all of these herbs and spices, all of the acid from the tomato will help break down that chicken, it's just beautiful.

Now as I slice the chicken, I'm just gonna throw it back in the sauce so it has a chance to get completely done.

There we go.

Now, because that chicken is already at 155 to 160 degrees, it takes no time at all for it to come to 165 in each piece.

You've already heated it all the way and residual cooking will actually get it there, but this little bit of time in the sauce will make it absolutely sure.

Now, in my pan here, I've cooked a half pound of pasta.

Now this is a farfalle pasta, and I love the butterfly.

So farfalle, butterfly in Italian, and I love this pasta.

Now I wanna pour in my cream just as I add my pasta.

This is a half cup of heavy cream.

And I just wanna lightly stir that through, and then add the pasta.

And because I just cooked it, it's going to stick together just a little bit.

So just make sure that you kind of pull that apart as it goes in the pan.

Now at this point, I want to add some cheese, and I love a good Parmesan cheese.

So let's just sprinkle this all on top and stir it through.

This is about a half cup.

So half cup cream, half cup of cheese.

All right, let's plate this up.

Just a nice little bowl of pasta and chicken, little tomato, little blackening seasoning.

Oh, it's so delicious.

(soft music) I'm going to let that rest for a second while I grab my wine.

Petite Manseng goes so well with this amazing blackening seasoning.

Let's give it a little taste.

Delicious.

It's not too spicy, it's just right.

And with this wine, so good.

Well, I hope you'll enjoy this recipe.

Now, let's go to my friend Kerem at Hillsborough.

He is such a wonderful guest with a plethora of things to talk about.

Can't wait for you to hear this.

(jazz music) Well, we're here at Hillsborough with Kerem Baki, and what a fun place.

Don't adjust your set.

We aren't actually tipping.

We're just on a hillside, and it is so incredibly beautiful here.

I'm just so thankful to be here with you today, Kerem.

>>Thank you very much for coming today, Tassie.

>>Well, tell us a little bit about your wonderful winery.

>>Well, we started back in 2001.

My parents bought the property with the intention to plant a vineyard.

I was finishing up my undergraduate work at Virginia Tech studying biochemistry.

At the time, I didn't have too much direction as far as what field I wanted to enter.

So I started off with an internship over at Chrysalis Vineyards in Middleburg.

>>Oh, neat.

>>I spent a wonderful year there.

I decided I liked it and went back to school.

I studied oenology at Virginia Tech in their graduate program.

>>That's great.

>>And in the meantime, my parents bought this property, and we started planting and getting together.

>>Now, your winery sells some different varietals.

>>That's right.

>>And I love that.

Tell me a little bit about some of those very different varietals from what we've used before here in state.

>>Well, our idea in the very beginning was to create a unique wine, a unique product.

Something was distinction.

We didn't want to make the same wines as our neighbors.

What we really wanted to happen is when people drive out here to this wine destination, we didn't want to be in competition with our neighboring wineries.

We wanted people to stop off at us to find something different, and then go to our neighbors to find something different.

And we decided at some of these unique varieties like Tannat, Petit Verdot, Petit Manseng, Fer Servadou, Roussanne, all these wines originally from southwest France.

Many years ago, Virginia Tech did a lot of research on different grape varieties that grow well in our region, and they found that some of these could do very nicely.

>>The Fer Servadou and the Roussanne are things that I have not tried here in the Virginia area.

So are you the only one growing in that?

>>Not exactly.

I first was introduced to Virginia Fer Servadou at Chrysalis Vineyards.

She has a small plantation there.

And I loved it so much that I had to plant it myself.

>>Yeah, so it grows well.

>>It grows very well.

>>Yeah, and you have a couple other wines that I just, I noticed the blends are just wonderful and very different.

And I guess because they include those.

>>Correct, yes.

Our Ruby is our flagship red.

The Ruby is 50% Tannat, 30% Fer Servadou, and 20% Petit Verdot.

And it makes this wonderful, complex blend of fruit and earth and spice.

Has wonderful body.

I call it a Thanksgiving wine because you can pair it with just about anything.

>>So let's go in and taste a little bit of your wine so I can start thinking about what wonderful foods I wanna pair up.

>>I look forward to it.

>>So we have some amazing wines here.

Tell me a little bit about these varietals and what the differences are in your red wines.

>>Absolutely.

So first, let's start with our lightest style of red.

We call it the Bloodstone.

The Bloodstone is a hundred percent Fer Servadou.

Fer Servadou originally comes from Southwest France.

It's not very well known even in France.

Yeah.

So that's why we gave it a different name.

We gave it our gemstone name, Bloodstone.

>>I love that.

>>Now, the gemstone theme, it all started with the Ruby.

The Ruby's actually my grandmother's name.

>>Ah.

>>And the Ruby is our flagship blend.

It's a blend of Tannat, Petit Verdot, and Fer Servadou.

>>Okay.

>>And here we have our award-winning Tannat.

100% Tannat.

So if you're looking for that big tannin punch, a big, fruity, earthy red, go for the Onyx.

>>Yeah, I love it.

Well, let's try one.

>>Sure, which one should we?

Let's start off with the Bloodstone.

>>Okay, perfect.

>>It's one of our lighter style reds.

>>Sounds fantastic.

Oh, look at that color.

It's beautiful.

>>Now, the Bloodstone, 100% Fer Servadou.

I call this the red wine for white wine drinkers.

>>I like that.

>>This is our most supple wine, but it also has a nice medium body, So red wine drinkers gravitate to it as well.

But it's not too drying.

It's not too aggressive.

>>Right.

>>But it has a very delicate earthy aroma and flavor.

>>Oh, that's so nice.

Wow.

And I get really great berry on the nose.

It's gorgeous.

So the Bloodstone, and this has the same varietal in it.

>>Yes.

>>And then it's blended.

>>Yes.

>>Yes, oh, fantastic.

So let's give that a try.

>>All right, so this is our Ruby.

Our 2016 Ruby that we are serving in our tasting room now.

It is 50% Tannat, 30% Fer Servadou, and 20% Petit Verdot.

>>All right.

>>And with that, and we've tried different combinations before, but we've found that combination to be the most balanced where you have some nice fruity flavors and tannin from the Tannat, and you have some nice earthy flavors from the Petit Verdot and Bloodstone.

And then the, forgive me, I always call it Bloodstone.

It's the Fer Servadou.

(Tassie laughs) And the Fer Servadou also helps give it a nice gentle body.

>>Oh, beautiful.

Boy, that looks rich.

>>The Ruby has a beautiful dark color.

Now, this is a 2016.

I usually like to barrel age my wines for about 18 months in the barrel, and then age 'em in the bottle for about another 18 months.

Sometimes another two or three years before releasing to the public.

I really like to put some age on there.

So as a result, when you first open it, you need to give it some air.

>>Yes.

>>Let it breathe.

>>This is a beautiful wine, and I'll bet it ages well.

>>I call this a 20 year ager.

>>Oh wow.

>>It can last for at least 20 years in the cellar.

And every year that it ages, it evolves and softens even more.

>>I can't thank you enough for an amazing little lesson today, for sharing about your family and your story here with your wine.

So here's to you, my friend.

>>Thank you, Tassie.

Thank you very much.

(jazz music) >>Roussanne is a lovely French grape.

It's not really common here in Virginia, but I absolutely loved it when I tried it with this recipe.

It's unusual pairing because it's French and it's Italian.

But hey, those European flavors just go together so beautifully, and I hope you'll enjoy it.

So we're gonna make a little bit of pesto to get started.

So I have about two cups packed of basil leaves, and I'm just gonna put those in my food processor.

So we're gonna put the two cups in here, and then I'm gonna add about a half cup of Parmesan cheese.

Now this is just a freshly graded Parmesan cheese, and two cloves of garlic, minced.

About two ounces of toasted pine nuts.

Now, if you can't find pine nuts, almonds will do just fine or you can use walnuts.

Now let's just pulse this a little bit to get it started before I start adding the olive oil.

(blender whirring) You can see at this point that it's really dry.

Once we add the olive oil, it will be very moist and a beautiful paste.

(blender whirring) Now I'm gonna start to drizzle in the olive oil.

Depending on how dry or hot your basil is, you may need more or less, but it's gonna take about a half cup.

So we'll just drizzle that in as we go.

(blender whirring) Beautiful.

And now just a pinch of salt.

You want just enough salt to make sure that all the flavors come together really well in this.

(blender whirring) Now, Roussanne has some amazing flavors, and it goes really, really well with this pesto.

Now, I wanna start building this salad.

This is actually a salad dish, and it is wonderful.

You'll add a little extra olive oil at the end if you need it to make it more dressing like.

But this is one that I hope you'll enjoy as much as I did.

When my husband and I were in Italy in 2011, we had the chance to go to this wonderful restaurant that had this salad on their menu, and I worked to try to recreate it exactly.

It's a simple salad, but it's got bold flavors, and I just loved it.

So I'm gonna take about a packed cup of arugula.

That's rocket.

So if you see rocket on a recipe, arugula for us.

Rocket in the European countries.

And then we're gonna take an avocado.

Now, I just want to cut this avocado, and I want a nice green avocado, one that's really ripe and ready.

And to choose an avocado, you're going to look at that stem, pull the stem piece out, see if it's still green or if it's started to turn brown.

If it's brown, in all likelihood, your avocado is brown.

But if it's still green, in all likelihood, your avocado is perfect.

The other thing you wanna do is have just a little give on that avocado.

Not too hard, but definitely not so your thumb will go straight through to the pit.

So let's just cut this in some nice little cubes.

Now be careful doing this or you can actually just scoop this out with your spoon and put it onto a cutting board, and then just cut it into cubes.

There we go.

So one whole avocado.

And just to remove that pit, you just wanna go for the center of the seed of the pit, and then just stick it and pull.

Give a little bit of a twist, and it comes out every time just right.

So again, let's just cube this.

The salad has very simple flavors, as I said.

It's avocado, the rocket or arugula, the pesto, and some Emmentaler cheese, which is a Swiss style cheese that I love to use.

It melts easily, it's smooth and delicious, it's not too bitey, and it's really, really good in the salad.

Okay, so we've got one avocado all pitted and into our bowl.

Now I wanna take some Emmentaler, and this is what Emmentaler will come looking like.

It's just a nice little patty of cheese.

And we're going to cut just a couple of ounces here.

No, about six ounces altogether.

And I want to cut that in nice cubes that kind of match up with my avocado.

This is such an amazing salad.

It's also easy to do as hors d'oeuvres.

You can do it in little Chinese soup spoons and it works out really, really beautifully.

Just make sure that you really chop up that rocket, that arugula, and cut your cheeses and your avocados really, really in a small cube.

All right, and now, this is where the pesto comes in.

So we're gonna take some of our pesto from our bowl.

About two tablespoons, maybe three, and just stir through.

What you're gonna notice about this is it's a very green salad.

There is no other color to it, it's green.

And it is a beautiful salad, and the flavor is so lovely.

I absolutely enjoy it every time I eat it.

All right, now we have a little bowl that's just set up with some Savoy cabbage.

And this is actually exactly the way they would've served it, in the Savoy.

Because if you know your history, the Savoys were very important in the city of Florence.

Now let's just pull all this right over, and we're gonna mound it up.

You can't tell where the Savoy ends and the rocket begins, but that's just part of its charm.

Now I wanna take a little bit more of that pesto and just drizzle over the top.

And then we're gonna take just about a tablespoon of our toasted pine nuts.

Just sprinkle those on the top.

So I guess you could say it's green and brown, but it is so wonderful.

For that green and brown, no other color, the flavors just explode.

They are so wonderful.

So let's try it with our wine.

So this is a lovely Roussanne.

Again, you don't find a lot of Roussanne in Virginia.

It has a wonderful bouquet.

Just very floral, aromatic.

And the flavors with this dish are just incredible.

Oh yeah.

The acidity is so beautiful that it cuts through the fat and the beauty of that Emmentaler and that avocado.

So let's give a little taste.

(soft music) Flavors of Florence all over again.

It's just amazing.

And I hope you'll enjoy it with this Roussanne.

(upbeat music) Thanks again to Kerem for all of the wonderful time we spent at his winery.

From tasting the wines to seeing those beautiful views and hearing all about what Hillsborough is all about.

So I hope you've enjoyed all of the food and wine pairings today, including this delicious steak with Tannat, this wonderful pasta with a Petit Manseng, and this delicious Italian salad with this Roussanne.

For all these recipes and a whole lot more, you can visit me at vpm.org/unwind.

And until next time, go grab that glass.

It's always time to "Un-Wine'd."

>>[Station Narrator] Production funding for "Un-Wine'd" was made possible in part by.

>>[Commercial Narrator] 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.

>>[Station Narrator] And by.

(jazz music) (jazz music continues) (jazz music continues) (transitional music)