(soft upbeat music) >>I'm here today at Rosemont vineyards in La Crosse, Virginia, where you'll see a gravity fed winery.

We'll have amazing foods, delicious wines so go grab that glass, it's always time to Un-wine'd.

>>Production funding for Un-wine'd was made possible in part by.

(soft orchestral music) (upbeat music) >>So I'm here in this beautiful gravity fed winery where the grapes come in from the top and come down into the tanks, eventually making their way down to barrels and bottles.

I had the chance to talk with Justin Rose, who told me a little bit about this gravity fed winery, as well as the family history here at Rosemont.

Now back in the kitchen, we're gonna make some delicious food that's paired with this amazing Rosemont wine.

First of all, the Virginia White I've paired up with a bone in pork chop that's braised with apples, pears and cranberries.

It's so delicious with this wine.

Then, with the rosae.

I've paired up a chicken divan style casserole with wild rice, some chicken, some broccoli cream sauce with a very mild cheddar cheese, it's so good with the rosae.

But the (indistinct) this Kilravock, I think you're gonna love with the wild mushroom rub that I made that goes on a beef tenderloin.

And then I'm serving that with a wild mushroom cream sauce with a little bit of cream sherry, it is wonderful.

So let's head to my kitchen, but before we do grab your glass, so you can Un-wine'd.

(gentle music) This amazing white wine is so wonderful with pork, a blend of vidal blanc and chardonel.

It goes perfectly with the flavors that I'm going to share with you today.

So for pork chops that I'm just gonna season with a little bit of salt and pepper.

And what I'm gonna do is brown them just a little bit and a little olive oil.

And then I'm going to add some wonderful aromatics, some onions and garlic, and some celery and then add in some delicious flavors of fall.

Some fresh apples, nice tart apple, some delicious pears and then I wanna add some cranberries, just to pull it together.

So let's take these over to the cooktop, we're going to get a nice brown on them.

And then we'll be ready to go.

(soft Music) So I have my pan all nicely heated and I want to add just a little bit of olive oil here, probably about three tablespoons to the bottom.

And then I'm going to take my pork chops and put them in this nice hot oil that you want to make sure that it heats up because if it doesn't, and the pork chops have any moisture on them at all, they'll just sweat.

They're not going to get nice and brown.

And if Julia Child taught us anything, it's that you don't want to put wet meat in the cold oil.

(oil sizzling) That's what we want.

Now that the season side is down, I'm just gonna put some more salt and pepper right there.

(orchestral music) So my meat is beautifully brown here on both sides.

Now at this point I want to put in just a little bit of this beautiful white wine by Rosemont.

And I'm just gonna pour in about a cup, cup and a half just to give great flavor and to deglaze the pan.

(instrumental music) Now if you don't want to use the Rosemont, you need the whole bottle for dinner.

All you have to do is substitute with a little bit of vidal blanc or a riesling.

Now I've got that going in the pan and I want to add four cups a quart of chicken stock.

(instrumental music) And at this point I'm going to put in my aromatics.

Now a lot of times we put in our aromatics into the fat and we saute them a little bit.

I don't want to do that, I'm going to allow all of that flavor to slowly release in this pan.

So I have one onion that I wedged up.

And I like the nice wedges because it gives nice big pieces that you can really bite your teeth into when this is all finished.

Then I have an apple, actually two apples to granny Smith's and one pair and two ribs of celery and I'm just going to put that right in.

And then I have two cloves of garlic that I've finally minced.

I'm gonna put that down into the liquid to make sure that's all the way down there.

And then I'm gonna add a half cup of dried cranberries.

Now let's just work all of that down into the liquid.

And we are going to braise this entire pan for about two hours, maybe two and a half.

It depends on the thickness of your pork chops.

I wanted to get pork chops that were about two inches thick, and just didn't have time to get the butcher to cut them.

So I got the ones that were one inch thick.

These will take far less time, they could take an hour 15 to an hour and a half.

But if you have a nice thick pork chop, make sure you give it a good two hours and the apples and pears will be nice and soft.

The pork chops will be wonderfully tender.

So just let that sit on a nice simmer.

(orchestral music) So I'm simmered, this is just amazingly braised, it's beautiful.

Those pork chops, you can see that even though we fully browned the pork chops, just by virtue of simmering in the liquid, a lot of that brown goes away.

So make sure when you're browning your pork chops, you brown them very well or the pork will look extremely anemic when you go to plate it.

So let's plate that up.

So here we go with that beautiful pork chop, and this delicious white wine from Rosemont.

This is just a scrumptious wine that has vidal blanc and a little bit of chardonel.

It's crisp, it has a nice acidity, but it also lends itself well to blending with the sweetness of the fruit and the delicious lightness of that pork.

Right now we're gonna head down to Rosemont in South Central Virginia, where we'll hear more about Virginia wine.

(bright upbeat music) Well, I'm joined by Justin Rose, and Justin, thank you so much for having us here at Rosemont.

>>Thank you for coming.

>>This is an incredible place.

>>Thank you.

>>Yeah, so how did you settle on this area of Virginia to plant grapes?

>>Yeah, so the Rose family, My father's side of the family has had the property here since 1858.

And my dad grew up on the farm, all the previous generations did I did not.

My father left in the farm kind of went dormant in the 70s when my grandfather passed away.

My dad and his brothers all went to college and then he just wanted to retire from corporate life and didn't know what he wanted to do with the property.

But we were lucky enough, he was lucky enough to meet Lucy Morton in 99.

And after a couple of years talking with her who's a really good vineyard consultant.

We decided to plant the vineyard in 2003-2004.

And since then, we kind of start off at 24 acres now we're up to about 26 with three more going in next year.

So... >>Wow.

And just kind of I've tried to focus in on on Southern Virginia, and what we feel is a really good area to grow grapes but still kind of undiscovered a little bit.

>>Yeah, absolutely.

And I wonder if the grapes that you grow here are different?

Or is there less tannic structure is there... >>Yeah so you know in the reds for Virginia is what you would expect.

We do have Shawn Merson, which which we do with our rosae.

But then we have Merlot, pinot to vermouth does really well.

We have a little bit syrah.

So you'll find that around the state.

Yeah, one thing down here in our soils were a little bit softer, really elegant tannins.

>>Yeah.

>>Which we tried to showcase.

And then the whites were a little bit different.

So because we were a little bit warmer, high humidity, we focus in on the French American hybrids.

>>Right.

>>So Chardonel, that oblong traminette.

We may play around with some other grapes here and there.

But those are the three main ones.

Along with a little bit of peanut green.

>>That's great.

Is the soil a little sandier here?

>>It looks like what you would expect really dense red clay.

>>Okay.

>>But we do have a lot of sand so we drain really well.

It looks like we're really dense, but we're actually kind of almost pretty light because of the sand inflows because we're right in between the mountains and the shore which is gonna have a lot of sand.

So we do get that nice sand influence.

So then we get good drainage and things like that, which is some important >>Well, I had the opportunity to try your wines and I love them.

>>Thank you.

>>But I know you want to pour one of these.

This is your signature red.

>>That's right.

>>And I think it's incredible.

Now I said Kilravock.

>>Which is what most people.. >>Yes, yes.

And how do you pronounce it?

>>We just Kilravock.

>>Kilravock >>Yeah, so it's Scottish.

Our last name being Rose.

We thought about doing like a meritage.

But I didn't wanna be limited by just Bordeaux grapes.

>>Yeah.

>>And so especially with tannat coming on board.

So Kilravock is the rose family castle in Scotland that we date back to year generations ago.

So plays a little homage to the family history.

And but yeah, most people will pronounce that.

But what we have been told from everybody in the family it's just Kilravock >>I love it.

>>Yeah.

>>Well, let's taste that while we talk a little bit about your gravity fed.

>>Yeah, so you know, I was in Napa, we worked with a winery consultant design guy out of Ohio that looked at my dad looked at the property to work behind which you can't see, is it drops about four storey, so we took the hillside and we built a traditional gravity flow winery.

And it's kind of unique that will process the reds.

On the top level, they'll drop down into tanks below the medium on the middle platform hot presses.

And then on the bottom level we'll have the white wine tank.

So the idea is that we're only using pumps to pump liquid, we're using gravity to take the solid grapes and move them so we're a little gentle with the fruit is the idea.

>>Well, I have seen gravity fed in California.

And I've seen gravity fed in Europe.

>>Right.

>>But it's so interesting, I haven't seen a lot of gravity fed here.

>>No, and we kind of do it so you can actually kind of look over and see.

You know, some will use forklifts to do gravity feed or you'll be a top of tanks like with the there's some in Napa where I saw that you're on a platform on top of it.

We're kind of like that.

It is unique, it's a lot of steps, but that's fine.

>>Yeah.

>>But but ya know, it's been it's been a unique winery.

And I think it's cool too, because people can walk out and see the whole process and kind of get a feel for how the wine's made >>Yeah yeah, it's really neat.

This is so wonderful, I love that isn't blackberry and yeah, >>Yeah, so also to this, we're pretty much all state.

I mean, occasionally we have to buy a little bit of fruit depending on the year but we try to focus and especially our reds have always been big fruit.

>>Yeah.

And so Kilravock, we wanna age that good amount of time so of almost two years in peril.

I don't I want to showcase the fruit and more the tannins that come from the from the vineyard.

Not so much oak tannins.

>>Yeah, >>So maybe, and this one's only about 24% new oak and on most of our wines is even less than that.

But this being a reserve.

But we really wanna showcase the fruit in a nice balance.

And so it's a blend of about 61% Cabernet Franc 29 Merlot eight Petit Verdot and two Tannat.

>>I know that you studied a lot in Napa.

What do you find different between that California growing and wine making.

>>Now, everything it seems to me, you know the weather's different.

The basic principles are the same.

Here the weather is always different.

To me Napa is a little bit more consistent, but different grapes to, I mean that's the one thing, especially Napa where I was you, you planted the certain grapes that were there.

>>Yeah.

>>What I do like about being here, especially as I've gotten older as a winemaker is is this state really lends itself to playing around with different things and trying new grapes and or new grapes for this area.

So and don't have a certain style that you feel obligated to do.

>>Right.

>>What I did like about Napa is, it's just you eat and breathe wine.

So you really get to use this constant wine, which is great, especially for learning and my job is just to express those grapes.

I don't wanna manipulate them.

>>Right, I love that I love that.

Well you make amazing wine.

>>Thank you.

>>And thank you for having us.

>>Yes, thank you for coming.

>>All right.

(soft gentle music) This Rosemont rosae is a beautiful wine 100% Chambourcin It lends itself well to a lot of different foods.

But the first time I tried it, the immediate thought that I had was broccoli and I thought of chicken divan.

This is a super easy chicken divan that is made in a casserole form with rice and I hope you'll love it with this wine because it really highlights that flavor of broccoli and the broccoli really feels like it brings out the flavor of the Chambourcin.

So we're gonna start with some butter in the pan.

I have half a stick of butter so four tablespoons of butter and I want to add to that one chopped onion, about a medium onion.

So that's gonna give you a cup to a cup and a quarter.

I want to let it saute until the onion becomes slightly translucent.

(orchestral music) Now while I do that, I'm going to go ahead and chop up some steamed broccoli.

I took one crown, a nice sized crown of broccoli, and I steamed it with a little bit of water and salt in the microwave covered with plastic wrap for three minutes.

That gives you just enough steam on this broccoli that you don't overcook it before you put it in your sauce and you don't under cook it.

Once those onions start to become translucent, I'm going to add a quarter cup of all purpose flour.

What we're doing here is making a roux with onions in it.

So I am going to continue to stir that I don't want the flour to burn.

But I also want to make sure it's cooked all the way through everywhere so that you don't end up with a flour flavor in your sauce.

(upbeat music) Now once that's cooked through, let's gently add in a slow pour two cups of milk.

(soft music) So basically what we're doing here is making a simple bechamel sauce.

And I want that to just slightly thicken and that will take oh a minute two just stirring occasionally making sure that you get all the bits of the brown flour up off the bottom of your pan.

Now at this point, little bubbles are starting to come up on the sides of the pan to start that simmering process.

As soon as the sauce starts to simmer, it immediately becomes thicker.

With the sauce, we're not looking for a terribly thick sauce because we're putting cheese in it, that will thicken it up.

Also, we're putting this in the oven which immediately thickens it.

So at this point, I'm going to add some cheese.

I want to add about eight ounces of cheese.

I have 12 ounces here and I'm going to save four ounces for right on the top of my casserole.

So just stir that in and you can see how thick it's getting right now in that pan.

And last but not least, let's add that broccoli.

Again, this is one large crown of broccoli and just stir it through turn off your heat.

Now let's just taste this for salt because we probably need some cheese has salt but certainly the cream did not and I used unsalted butter, needs a good sprinkle.

I'm gonna put in about a half teaspoon that should do it.

Now in my baking pan, I have three cups of cooked rice.

That's about a cup and a half of rice, then cooked and I have the breast of two chicken breast halves.

So one whole chicken breast is the whole chest of the chicken.

If your recipe calls for a whole breast that's what that means.

If it's a breast half, then it's just one lobe of the chicken.

So I have two full lobes of the chicken that I shredded.

Now let me tell you I tried this with legs and thighs.

I tried it with white and dark meat mixed and for this particular wine for this particular recipe, the best that I found was just the chicken breast.

so creamy and delicious.

It's sort of like making a broccoli soup and just pouring it over top of this casserole and it is wonderful.

And then let's get that remainder of our cheese right on top.

Then I'll stick this in a 350 degree oven for about 30 minutes to bake.

So this amazing chicken divan casserole it's so easy it goes together quickly and you can make it the day before and bake it right before dinner along with this delicious rosae 100% chambourcin and just a beautiful blend with this broccoli, chicken breast rice and a little bit of light cheddar cheese.

So good, so delicious, and a great weeknight meal.

(upbeat music) Such an amazing blend.

It's puttied for milis or, a little bit of tannat, oh, it's just so intense that it has cabernet franc in it.

It's wonderful with this recipe.

I had the opportunity to share a meal with a friend of mine, Dave Leahy and he made the most incredible shiitake mushroom sauce on filet and I said," Dave, do you mind if I adapt this for the show?"

So he gets me permission, so today we're going to make a tenderloin of beef that has a mushroom rub and then I'm gonna finish it with my adaptation on that sauce.

So in my food processor, I want to put about three cups of wild mushrooms.

Now I have some porcinis I have some dried chanterelles, I have a little morel and then I have shitalki.

So I'm gonna put all those right in the food processor.

Now I'm gonna add to that a little bit of garlic salt, a little bit of onion powder, some salt, some parsley, a little bit of pepper, and just a touch of cayenne.

Now the cayenne doesn't make this hot, it just adds to the flavor profile.

And then I want to process this until it's nice and coarsely ground.

(blending) All right, so I've processed this, it really looks just like a nice rub of any kind.

But Wow, it has great a great smell and an intense flavor.

So I'm just gonna pour that in a little bowl, and take out about a quarter of a cup to rub this filet.

So I have about a three pound center cut tenderloin here.

This is just a beautiful beef and I've trimmed it up a lot.

And what I wanna do with this quarter cup, is just give it a good rub.

Now the reason that I did this pulled out just a little bit is because I don't want to get any kind of residual beef blood over into the whole batch.

That way, I have it to use on other occasions and I love to rub beef and pork and I might even try this on a little pork just to see what it comes out like.

But this is just so delicious on beef.

So let's give it a rub all on the ends as well, because we want to make sure everything is fully coded.

(orchestral music) If you have any left in your cup, once you're finished with that, you can just kind of hold it until you put it in your rack and then rub the top again but make sure that you throw this part away and don't put it back into your big container wrap.

Now what I've done here is I've taken some onions, some carrots, some celery, I didn't peel anything, I just chunked it and what I wanna do is create a rack that will allow me to roast the beef without getting into its own drippings.

So here we've got this beautiful roast and I'm just gonna lay it to the center.

And then I wanna come back with that.

And just make sure that I have rub absolutely everywhere, at least on the top.

Okay, now I'm gonna put this in an oven at 450 degrees for 15 minutes, then I'm gonna reduce that heat to 350 and roast it for another 45 until it comes to about 135 degrees.

So let's look at this delicate sauce.

There's no butter involved in this, which really surprised me.

So I'm going to take a little bit of cream sherry about a quarter cup of cream sherry.

And then I wanna take oh three small shallots, or one very large shallot, and this one was huge.

So I have one large shallot that I chopped pretty finely.

Now let's just saute that around a little bit.

Of course it's not salty and we're not in fat, but we're going to simmer it bring it to a simmer to get some of that great flavor out of the shallots.

(soft music) Right, and I wanna add a little salt and pepper.

Right now I'm just gonna sprinkle with a little salt and pepper.

I can go back later and add more.

Now I want to let this simmer for oh, three or four minutes.

Let's let those shallots start soaking in that deliciousness of the sherry and then we're going to add some mushrooms.

All right, our shallots are starting to become translucent and they look beautiful.

Now I want to add some wild mushrooms and some baby bellas.

So I've got some shiitake, I've got some exotic mushrooms in here, just a little bit of a blend of everything.

(instrumental music) As I add I try to stir through to make sure everything is coated with that sherry and shallot.

(instrumental music) Once those mushrooms are all nicely coded, I just wanna give a little sprinkle of flour no more than about a tablespoon for this entire amount.

We don't wanna thick into sauce but I also don't want it to be so milky and soupy.

So I'm just going to give it a sprinkle.

Again, about a tablespoon overall.

Stir that to cook it through.

Now let's add a cup and a quarter of heavy cream.

And we'll just let that simmer.

So this amazing tenderloin of beef that's rubbed with wild mushrooms and this delicious sauce.

And I served it up with a little bit of sweet potato and a green bean almandine.

So with this Kilravock it's an incredible meal.

I hope you will enjoy this one as well, from Rosemont vineyards.

(upbeat music) So thanks so much for a great day Rosemont from this delicious Virginia white and this Kilravock and this wonderful rosae.

I had so much fun pairing with your wines.

So I hope you've enjoyed it today and we'll be back for another one.

But don't forget right now go grab that glass, it's always time to Unwine'd.

>>Production funding for Unwine'd was made possible in part by (upbeat orchestral music)