>>Today on "Un-Wine'd", Stinson Winery in White Hall, Virginia.

So go grab your glass, it's time to unwind.

>>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 virginiawine.org.

>>And by... (jazzy music) I had so much fun with Rachel Stinson Vrooman.

She is just a barrel of fun and so much energy with children and a winery to run.

Wow, she's just amazing.

So today on the show I hope she'll enjoy the recipes that I pair up with her wines, including this Thai chicken wrap with a lovely Vidal Blanc.

A savory vegetable and cheese tort with a Sauvignon Blanc.

And then let's not forget to bring in the beef, herb and garlic rubbed tenderloin of beef with Meritage.

Oh, deliciousness.

Now I've sprayed my pan with a little non-stick spray and I want it to get to a golden brown where I know it's super, super hot and then I'm going to add a little bit of olive oil, about two tablespoons altogether.

And since this is an Asian inspired dish, let's throw in a little sesame oil as well.

So maybe about a teaspoon, teaspoon and a half.

Mm, I love that nutty flavor, that nutty smell of sesame oil.

Now I have a pound of ground chicken here.

This is a really easy recipe to do either with chicken, you can do it with turkey.

You can also, of course, do it with beef.

And I'm just gonna add that to the pan.

Hot sizzle.

(meat sizzling) Kind of think stir fry anytime you're doing Asian cuisines.

You wanna cook everything as quickly as you can cook it.

Get a nice color on it, but you don't wanna overcook it.

So we're not trying to turn this into patties, we just want a good quick cook on this chicken breast.

Now, just before it's done, I want to add a couple of things to it.

First of all, some red pepper flakes.

Just a pinch we'll do for this.

Ah, that's perfect.

And I'm going to add some soy sauce and let's just put that on our chicken and continue to cook.

Mm.

Oh, the flavors here are great.

Now you can see how simple this is.

It only takes just a couple of ingredients to get started and make that delicious chicken base.

And we're almost cooked all the way through.

The key is to make sure that you really stir it around, see that there's no pink left, because you want all of this chicken well done.

Now, you can also do this with tiny cubes of chicken.

That works great.

Just make sure they cook a little bit slower, so be sure that you're checking the temperature of that chicken.

Okay, now I'm just gonna put this on simmer, so all the sauce goes into that chicken, I know it's all completely done, and that red pepper flake has a chance to just kind of meld in there.

Okay, while that's simmering for just a minute I'm gonna make some simple sauce.

This is just a chili sauce, an Asian chili sauce.

You buy it in the store.

It's a sweet product, so sweet Asian chili.

Make sure you don't substitute the hot chili paste for this.

That's not what you want in this recipe.

And then I'm gonna put in a little more soy or ponzu about two tablespoons.

And I wanna mix in about three tablespoons of peanut butter.

Now, the peanut butter can be chunky or it can be creamy, but the creamy, of course, makes the prettiest sauce.

Sometimes you just kind of have to break up that peanut butter.

This is a natural peanut butter so it tends to be a little bit thicker.

All right, and then let's add some ginger root.

I love to work with ginger root.

It has such an amazing flavor.

And I remember when I was a kid we actually didn't have ginger ale all the time but we made our own ginger ale with ginger root and some sparkling water.

Works great.

Little bit of simple syrup.

All right, so let's stir that in and then let's get that ginger root grated.

Now for this recipe you can chop up your ginger root, or you can grate it.

I particularly like it grated, simply because you get all of that wonderful ginger root juice, it goes into this sauce and it just distributes the flavor even better.

There we go.

Just gonna lay that to the side.

Now let's take a piece of ginger root.

And you know what this looks like.

It's just a wonderful root.

Mm, you can even grow that here, believe it or not, in Virginia.

Ginger root grows great.

Oh, the smell is just so intense.

If you have a cold, and I've had one for a week now, ginger root is really great.

It's a medicinal use in China.

People love to use their ginger in all sorts of things.

So all those chicken soup recipes from the Asian countries they all have ginger root, and they're all just wonderful for you when you have a cold or anytime.

All right, now let's just grate this.

This is a ginger root grater and I love this.

It's got little tiny nodules on it.

It's something that I picked up in a little shop and I have loved using this.

You can also just use a grater, but remember ginger root has all of those little strings and striations so you don't want all that in your sauce.

But this also pulls out the juice from the ginger root, and it's just wonderful.

Now, let's put that in our bowl and give it a little stir.

If you're chopping up ginger root a little piece that's about a quarter inch thick by one inch by two inches, something like that doesn't take a whole lot.

If you're grating ginger root, put in about a teaspoon and a half to a tablespoon depending on how much ginger you really like in your sauce.

I like a lot of ginger in my sauce.

There we go.

And I'll just get off all that I can.

And let's check that chicken.

Mm, looks great.

Now, the one last thing that I meant to put in my sauce and I'm actually going to stir it through with a spoon instead of with my my whisk is a little bit of that pepper flake.

So I saved just a little pepper flake about a pinch.

You want that spice in your sauce.

Mm, it finishes it beautifully.

So let's just stir that through.

Mm, oh, that smells so good.

It's so good.

Now I want to check my chicken and see if I need any salt and pepper.

Remember that your soy or your ponzu already has a lot of salt.

I think I could use some.

And I'm just checking to make sure there's no pink left.

There we go, looks great.

Let's just give a good sprinkle of salt and pepper, stir through.

And now let's plate it up for service.

So I have my sauce, I have a little green onion, and I have my wine.

This is a wonderful Vidal Blanc.

Now, Vidal Blanc has a tendency to be a little on the sweeter side, a little residual sugar, but this one is also wonderfully crisp.

Mm, there's a little floral, there's just a little sweetness there, beautiful fruit.

So here's what we're gonna do.

We'll take one of our lettuce leaves and then we'll take a little bit of our chicken (soft jazzy music) and some of our veg, (soft jazzy music) and a little bit of our sauce and then a sprinkling of our onion.

Mm, let's give it a taste.

Mm, so good.

That peanut butter and soy, mm, and the little bit of heat from the red pepper flakes it's just perfect with this.

And with Vidal Blanc, wow, what an explosion of flavor.

So I hope you'll enjoy this recipe.

(jazzy music) (upbeat jazzy music) Well, I'm here today at Stinson Vineyards.

with Rachel Stinson Vrooman.

I am just thrilled to be here and can't wait to taste your wines and hear more about this beautiful vineyard.

>>Thank you, welcome.

>>Thank you.

So tell us a little bit about how Stinson got started.

My parents actually found this property and when they purchased it it had an original vineyard from the 1970s in it, which unfortunately had something called leafroll virus.

which you can't really get rid of unless you pull the vines out, so that's what we did.

And it allowed us to really handpick the exact clones and rootstock that we wanted.

So everything has been replanted since 2010.

>>Oh, awesome.

So what are the varietals you do plant here?

>>We've got Sauvignon Blanc, Tannat, Petite Manseng right here, Petite Verdot, Mertlot, Cab Franc.

We have a little bit of Cab Sauv, which we're in the process of removing for Cap Franc.

We even have a little bit of Mourvedre.

>>Oh, wow.

>>And then a Chardonnay Blanc.

So kind of all over in the map.

>>Well we're gonna taste three wines today and we've selected the Sugar Hollow White, the Chardonnay, and then the Meritage.

What should we start with?

>>Mm, good question.

I would probably start with the Sugar Hollow.

All right, let's give it a try.

>>Yeah.

>>So what's in this one?

>>Sugar Hollow White is actually all Vidal Blanc.

And this is the only hybrid grape that we work with.

Okay, mm, I love a Vidal.

Ooh nice, nice aroma.

>>Yeah.

>>Yeah.

Oh, that's beautiful.

I love the acidity of it.

And so often the Vidal Blancs can be way too sweet.

>>Mm hmm.

>>Yeah.

This one is really nice.

>>Thank you.

Yeah, this is our people pleaser wine.

>>Yeah.

>>So anyone that isn't a huge wine drinker this is meant to be a very accessible wine to them.

It pretty much goes with anything.

We go for a lower alcohol point.

We do just a tiny bit of residual sugar to counter the acid.

>>Yeah, yeah.

Now, I know when I saw you last it was at the Virginia Governor's Cup and you were on the stage in that governor's case.

Tell us what you cased for.

So the 2017 Meritage was our Governor's Case Winner.

>>Yeah, yeah, well, this is lovely.

So what are we gonna taste next?

>>The 2018 Chardonnay.

(gentle piano music) >>Mm, nice color.

>>Yeah.

(gentle piano music) Mm, oh yeah.

So a little oak.

>>Mm hmm, yep.

>>Mm hmm, yeah.

So do you put this in stainless first and then... >>No, this is all fermented and aged in oak.

It's about anywhere from 15 to 25% new oak and then the rest are neutral barrels.

>>Yeah, that's why it's not pow in your face with oak.

I really, really like it.

All right, shall we try this Meritage?

>>Meritage, yeah.

>>Oh, I do love a good Meritage.

I'm a Bordeaux lover.

>>Are you?

>>(laughs) Yes.

>>Me too.

>>So what's your blend in this?

>>That is a great question.

I'm gonna have to check the bottle for that.

We always go a little bit heavier on the Merlot and build a base around that.

My dad is a big fan of Saint Emilion, so.

>>Okay.

>>We've got 50% Merlo, 20% Cab Franc, 15 Cab Sauv, and 15 PV.

>>I love it.

So a good ripe bag blend.

I enjoy, I enjoy a Merlot first.

>>Absolutely.

>>That kind of blend.

I think it's, it tends to be a little more mellow and a little easier to pair with food.

So I know you've been here for a while, the vineyard has been here for a while.

What do you see in store for Stinson in the future?

>>That's a great question.

We definitely need to expand our production space.

>>Okay.

>>So we don't really know how or when that's gonna happen but we are just kinda going with the flow and... Yeah, yeah.

Well, as Virginia wine grows I know production spaces, vineyards are growing.

There are new vineyards popping up all the time.

But I just, I enjoy coming here.

There's something so peaceful in serene here in Crozet and just, you know, just looking out at the mountains and resting my eyes on these beautiful vineyards.

And it looks like veraison is about to happen in your Petite Manseng.

>>Yep, we do have veraison on I think almost everything right now.

>>Wow.

>>Yeah.

>>Wow, well, it's absolutely beautiful.

And I just want to say thank you again.

Yeah.

Well, cheers.

Thank you for coming to visit.

>>Cheers to you.

Absolutely, had a great time.

(upbeat jazzy music) So today we're going to make a tenderloin of beef that's rubbed with herb and garlic and then roasted and served with a horseradish cream.

So let's get started with this one.

I love to just make this rub and you can add lots of different herbs to it if you want.

But the classic garlic, onion, rosemary, thyme, it's never wrong.

So I have about a teaspoon of minced thyme, this is fresh minced thyme that I'm putting in my bowl.

I also have a tablespoon of minced rosemary that I just chopped up really, really finely.

And that's fresh.

I wanna take about two to three tablespoons of salt, it depends on how large the roast is.

This one is about five pounds.

So I'm going to take three tablespoons of salt, two tablespoons of black pepper, and then I wanna take a teaspoon, full teaspoon even heaping, just a little bit of onion powder.

And the last ingredient is a dried minced garlic.

Now, I like to use the minced garlic on this.

I think the flavor is really great and it toasts up a little bit when it's in the oven and you really get that crunchy toasty flavor in that garlic.

Now, if you don't have that or can't find it, use about a teaspoon and a half of just garlic powder.

Let's mix that up a little bit.

And then I want to add some olive oil.

Three tablespoons of olive oil.

So what I'm doing is making a nice little paste.

So let's just stir all that around.

Oh, yeah, that's perfect.

You can see that it's just enough to moisten it but it's not swimming so much in the olive oil and it's not dry either.

Now let's get that loin.

This is a gorgeous piece of meat.

And what I want to do is just put about half of my rub on the top, and then come down the sides and tuck in to those little crevices.

And then let's flip it over and let's make sure we really get it on the underside as well And rub as you go to make sure that it's covering everything.

Now I have just a tiny bit left.

I'm gonna rest this on a bed that I've made.

I took a whole onion, large onion, I took three pieces of carrots, just three nice big pieces of carrot, and then four or five ribs of celery, and I just chopped them really big.

Didn't peel, just washed and chopped.

And then I put those down in my pan.

This really acts as a roasting rack.

So you want your meat not to rest in the moisture.

You want it to roast around.

And this works perfectly for that.

So I've got it all ready.

Let me just wash up my hands and I'll show you what else we need to do with this pan.

I want to finish this pan with a cup of red wine, nice dry red wine, and a cup of beef stock.

Now remember that the vegetables will be breaking down and causing a little more liquid.

The meat will be draining of its own liquid a little bit.

And you, you're left with this wonderful dripping that you can use as au jus if you choose.

Now, this is going to go in a 450 degree oven for 15 minutes and then reduce it to 350 and roast to your desired doneness.

Now, while that roast is roasting let's get some other things ready, including sauce.

So I'm going to start off with one cup of heavy whipping cream And I just want to whip that.

(mixer whirring) What you're looking for is a nice, thick texture so that they have some peaks, but soft peaks.

Remember, if you over whip heavy whipping cream you just end up with butter.

(mixer whirring) Now, just as you start to get these really soft peaks we want to add some sour cream, about a half cup.

You can also use mayo with this, but I like sour cream.

The mayo tends to be a little salty and oily.

And then you can add some fresh grated horseradish.

This is about, oh, two tablespoons to three tablespoons.

It depends on how hot and spicy you like your sauce.

I like mine spicy, but I'm going to add about two tablespoons because I don't know that everybody who's going to eat likes that much spice.

Now I'm going to add also a little cayenne.

This is going to give just a speck of heat to this sauce but it's also going to tie together the flavors in the wine and the wonderful horseradish.

So let's add about a quarter teaspoon.

Then I wanna sprinkle with some salt and pepper about a teaspoon mixed together.

And I need a little lemon juice, just a little bit of acid.

So let's soften that lemon by rolling it a little bit.

And then you want to squeeze it so that the seeds go into your hand and not into your dish.

Now, if your lemons are too hard stick 'em in the microwave for 15 seconds.

Let it rest a little bit before you try to cut into it and squeeze, because that juice is just going to go everywhere but it makes it soft enough that you can squeeze it.

Now what I'm looking for is about a teaspoon to a teaspoon and a half of juice.

Mm, nice.

There we go.

Just that little bit of acid makes the world of difference.

Now let's turn that mixer back on and blend all of our ingredients.

(mixer whirring) So let's give it a little taste.

Mm, really, really good.

So let's cut into this.

Oh my goodness, it smells amazing in the kitchen and I hope it's going to be perfect.

I'm just gonna cut right here in the center.

Ah, look at that beauty, mm.

All right just gorgeous, gorgeous meat.

Now I just wanna taste a little tiny piece, just for myself before I put out a platter for all my guests just to make sure it tastes just right.

And I'm gonna take a little bit of that cream.

I'll be ready for that.

There we go.

Mm.

Mm.

Now let's try it with this little bit of Meritage, this beautiful Bordeaux blend.

Mm, so good.

What happens on your palate is that the tannins from the wine and the proteins of the meat come together and they just marry and it's perfect.

It's so good.

The Bordeaux blends, the beautiful Petite Verdot, Cabernet Sauvignon, Cabernet Franc, ah Merlot, just gorgeous, gorgeous blend of wine.

So I hope next time you enjoy a beautiful roast tenderloin you'll try this herb and garlic rub.

(calming piano music) I hope you've enjoyed today's show and taken just a little time to relax over a glass of wine as I paired up some wonderful foods for you today including this Vidal Blanc that I paired up with this wonderful Thai chicken wrap.

And don't forget this beautiful Sauvignon Blanc with this vegetable and cheese tort that you can serve for breakfast, lunch or for appetizers, and of course for dinner.

Why not?

And then this beautiful beef, this rubbed tenderloin of beef that has a rub of garlic and herbs and it's so perfect with this Meritage.

For these recipes and a whole lot more, go to vpm.org/unwined.

And until next time, I'm Tassie Pippert saying go grab that glass.

It's always time to unwind.

>>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.

(upbeat jazzy music)