>>Today on "Un-Wine'd," we'll visit the winery at Kindred Pointe.

Here in the kitchen, some great food.

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 at virginiawine.org >>And by... (light jazzy music) >>Who doesn't love a good pork barbecue?

I really love to smoke these in my smoker outside, but sometimes the temperature, the weather, they're just not conducive for that.

I want to show you how to do an easy smoked barbecue right in your oven.

I have a nice pork shoulder here, and I have it in a separate container from where I want to roast it.

It just makes it a little bit easier to rub.

So the first thing we're going to do is incorporate all the ingredients for the rub.

I have a half cup of brown sugar, and I'm just using a light brown sugar, but you can use dark.

I have about 1/4 cup of salt, and I'm using kosher salt.

I think it works a whole lot better than an iodized salt for a smoking ingredient.

And we have about 1/4 cup to 1/2 cup of smoked paprika.

And then I have about two to two and a half tablespoons of black pepper that's coarsely ground.

So what we wanna do is mix this up, get those clumps out, and then we're going to add a few more aromatic flavors to this.

First of all, some garlic powder, about a teaspoon, and I'm using powder instead of salt.

There's more flavor in garlic powder than there is in salt.

And of course, garlic salt has a lot of salt in it.

And one teaspoon of onion powder, same thing.

More flavor in the onion powder.

And then I want to incorporate in a half teaspoon of just dried oregano.

Okay, so we have our rub already.

Now this is a dry rub.

To make this a wet rub you'd incorporate in the oil, but we want dry rub whenever we're roasting a pork in the oven.

Let's make sure we rub on all sides and also get into this cavity.

So you have a lot of flavor there.

We're gonna use all of this rub on this pork, so I don't mind dipping my hand back down into it after I've touched the pork.

Now what I want to do is take this pork shoulder and put it into a Dutch oven fat side up, and then I'll show you the other ingredients that go in the pan.

Now I have my pork in the pan, and I want to take any of that leftover from the rubbing pan and just kind of give it a little rub on top, just like that.

Now, it's important when you're using these particular spices, particularly smoked paprika, that you use an old towel.

Don't use a new towel.

It's going to be red and it will be permanent.

Now I'm gonna take one medium onion, and I just want to put it all around my meat.

Some on the top, just like that.

And then I wanna take a little olive oil, about a tablespoon.

Just give it a little drizzle on the top.

We're emulating a little extra pork fat, and that never hurts.

Then I want to take four cups of my favorite cola.

Sweet cola, not an unsweetened product.

You wanna take all the sugar, because that's important in this dish.

We're gonna pour it all on the bottom of the pan, and sometimes you have to pour it on both sides because that pork blocks out that cola.

There we go.

Now for the next eight hours, this will sit in a 200 degree oven, and when it comes out, oh my goodness, you'll see.

So look at this beautiful pork.

Oh my goodness.

It is fork tender, look at that.

It just falls apart as I pick it up.

Oh, incredible.

Now, want to just move some of this to a bowl, and what we do is take two forks and just separate like this.

Now you can also chop up pork barbecue, but I like to pull it, and that's why pulled pork is pulled pork.

Now I'm serving this pork with a Chambourcin.

Chambourcin is a hybrid grape.

It's a lovely varietal, and it works so well with barbecue because it cuts through the fat of the pork.

Now what's pork barbecue without a little bit of barbecue sauce?

You don't have to have a million ingredients to make this simple sauce.

So I took a cup and a half of a hickory smoked barbecue sauce, any brand will do, and then a half cup of apple cider vinegar and a half teaspoon each of onion powder and garlic powder.

Then I shot it with about a half teaspoon of some sort of hot sauce, and it just makes it really spicy and delicious.

Now you can leave out the hot sauce if you don't like hot sauce.

Now let's plate this up and we'll have some delicious, delicious food to eat.

So whether you like your barbecue just on a plate with a fork, or if you love it in a sandwich, this is a delicious recipe that I hope you'll enjoy with a glass of Chambourcin.

(soft jazzy music) (light jazzy music) Well, Amy, thanks so much for having us here at the winery at Kindred Pointe.

This is an incredibly beautiful place with just gorgeous views.

Tell us a little bit about it.

>>So when we purchased this property in 2005, there was nothing here.

It was a cattle farm.

So at first we thought we were gonna do horse sporting here, and we did do some horse sporting until about 2008.

And then the financial crisis hit.

So we were like, what can we do with this property?

And at the same time, a vineyard had been planted down the road and we kind of became friendly with them and they were like, "Why don't you plant a vineyard?"

And we were like, "Okay, that sounds better than boarding horses."

So we put the vineyard in with the intention of just growing grapes, but we ended up developing the property and putting in the winery.

>>Well, and I know that you style your wines here at Kindred Pointe.

So tell me what it is to be a wine stylist and what are wine styles.

>>My role is to taste the wine, make decisions on when we're harvesting and what we're doing with the wine after that.

So that's what styling is about.

And so it starts with the harvest.

You know, what type of grape are we growing and what, is it gonna be a full-bodied wine, like a Petit Verdot?

And then after the harvest, then we determine, well, what kind of growing season was this?

Do we have good grape chemistry that we wanna make a wine from?

If not, then we might consider taking that type of grape and turning it into a rose or a sparkling or a sweet wine.

So those are examples of styles.

>>What are your favorite styles that you do here?

>>We like to do blends.

Right now we've got a Petit Verdot, which is standalone.

So we only grow a few varieties.

Right now we've got some new ones that we planted, but we haven't produced a bottle from it yet.

So what we have to do is work with what we've got and be creative.

>>So what plans do you have?

I know you're relatively new in this business.

What plans do you have going forward?

>>So we are 10 years old this year, and so we're planting more vines and we're just hoping to expand.

So we've closed our old tasting room and we're hoping to open that back up.

And we would really like to get into more food-oriented things.

There's lots of places that are great to visit, but really when you go visit a winery, you want good food.

So that's something we would like to get into and this is just something we haven't done yet.

>>That would be really cool.

Addition of food is always great at a winery.

(light jazzy music) For this recipe, I'm going to show you something really different to pair with a Petit Verdot.

So we're going to make a bourbon brownie chocolate cheesecake.

So the first thing we're gonna do is just take a package of grocery brownie mix.

Any brownie mix will work.

And what you want to do is to make the brownies according to the package direction with one exception.

So for my brownies, it calls for a quarter cup of oil.

So I'm using a vegetable oil, and that's what you'd normally use in a baked product like a brownie.

One egg that's beaten.

So I've already cracked that egg, and I have the egg now beaten, and then it calls for 1/4 cup of water.

Instead of water, we're going to put in 1/4 cup of bourbon.

Now we just want to whisk the brownies until they're just mixed through.

You don't want to over mix brownies because they tend to tunnel.

You'll get big air gaps in them if you do, or they rise a whole lot and then they fall even more.

So let's just mix that well, and then I've taken a nine inch spring form pan and just sprayed it with a little bit of baking pan release, and we will have our brownies all ready to go right in the bottom of that pan.

Then I'm going to bake that at 325 degrees for 15 minutes.

Now, I've made lots of cheesecakes for you on this show, and a lot of times you have to do a water bath.

This is simpler than that.

You actually just put a pan under this cheesecake and let it go.

Alright, let's spread our batter out so it's flat.

And anytime you bake, you want to make sure that you take the air out of the pan by giving a little tap on the counter.

(pan banging) I usually do five times, and that way the air bubbles from the bottom have an opportunity to come to the top, and then you don't get those huge gaps in all the things you bake.

In my mixer, I have 24 ounces of cream cheese.

That's three eight ounce packages of cream cheese, and I want to just cream that until it's smooth.

Now, it's important anytime you're baking that you use room temperature ingredients unless your recipe says otherwise, because room temperature ingredients incorporate so much better into each other.

Now, to that, I'm going to add a cup of sugar.

And then it's important when you add eggs for a cheesecake, that you add them one at a time slowly and always break that egg into a separate container in case it's bad.

We wouldn't wanna lose a whole cheesecake because we had a bad egg.

Now we want to add a teaspoon of vanilla, and I want just a pinch of salt.

Then I'm going to add 1/4 cup of sour cream.

Now this should be cold.

That's the one exception to our room temperature ingredients.

Now in my microwave, I've just slightly melted just to the point where it's melted, but nothing more, two cups of chocolate.

For this, I took one cup of chocolate chips, and then one cup of chopped chocolate bar, 85% is what I really like to use.

It takes about a minute in the microwave to melt this.

If you don't have completely melted chocolate, then pop it in the microwave 10 to 15 seconds at a time until all of those chips and pieces are melted.

Let's just add that to the bowl.

Look at that beautiful cheesecake just starting to form.

Now, let's make sure we get down in that batter and get it all mixed through.

You can see on the outside of your bowl that you have a lot of white still left.

So let's get way down deep.

Make sure that we're incorporating all of that plain cheesecake into the chocolate.

So we have three tablespoons of flour here.

This will stabilize that cheesecake and make it nice and fluffy at the same time.

This will give you another chance to get down in that bowl and make sure you're incorporating all of your plain cheesecake into the batter that's now chocolate.

Then one last ingredient, another 1/4 cup of bourbon.

And you can see that the brownie is still not quite baked.

It's still just a little liquid in the center, and that's kind of the way you want it.

It slides, it sloshes a little bit when I go back and forth.

So gently, we want to put the batter into the pan.

So let's start kind of from the outside where it's not so liquidy.

There we go.

Oh, this is so delicious.

Now I said, this is an unusual pairing.

The reason is because when you choose a wine for a dish, it should either be a congruent flavor or a complimentary flavor.

So congruent flavor would be something that's absolutely the same.

So an acidic dish with an acidic wine, a complimentary flavor is something that's opposite.

This particular wine works really well with chocolate cake.

Let's get all of that off of the spatula.

I'm going to bake this cheesecake at 325 degrees for 20 minutes.

Then reduce the oven to 300 degrees, where I'll continue to bake it for 30 minutes.

Then I'm going to turn the oven off, leave the door closed.

That way the cheesecake has an opportunity to go from the hot state to a cooler state, and it'll settle and not pit in the center.

And here's that beautiful chocolate cheesecake with Petit Verdot, a match made in heaven.

(light jazzy music) So Amy, this Seyval Blanc has such a beautiful color.

Tell me a little bit about this wine.

>>Sure, so this is a 2019 vintage, and it was aged 24 months in second year American Oak.

So you should get a little bit of oak, a little bit of creaminess, but still get some of that fruit.

So we're kind of proud of this one.

This one's aging very nicely in the bottle, so it's more of a medium to full-bodied white.

>>Yes, and you don't get that often with Seyval Blanc.

A lot of times it's really acidic or it's really creamy.

This one has a nice balance, nice blend.

So tell me a little bit about your varietals that you grow here.

>>So right now what we're producing from is Seyval Blanc.

We've got Chambourcin, we've got Petit Verdot and Cabernet Sauvignon.

We've also planted some newer ones, and Dornfelder will probably be our next release.

It's in the tanks right now, in the barrels.

>>So what do we have here?

>>This is our Picasso, and it is a blend of Petit Verdot, Cab Sauv and Chambourcin.

So there's another way that we're styling the wine and we're using that Chambourcin a little bit in this blend, but it's mostly Bordeaux grapes in here.

And I just love this blend because it also was aged 24 months in New American Oak, so it's kind of our thing.

We age our wines longer to get that acidity down.

And it also went through a partial malolactic.

>>Oh, it's beautiful.

It has a nice balance, a nice body.

And the flavor profile of this is really a lot different than a lot of the blends that you get in Virginia.

>>Yeah, yeah.

>>That Chambourcin really comes out, sparks it, and the Petit Verdot really gives it that beefiness about it.

It's really, really nice.

So Amy, to you, to your successes, to the winery at Kindred Pointe, thanks for having us.

>>Thank you.

(light jazzy music) >>I'm pairing up a Seyval Blanc today and I love Seyval Blanc because it's crisp.

It has a lot of citrus in it.

So what better than a seafood and today, scallops.

So let's get started with our sauce.

In a sauce pan over medium high heat, we want to melt one stick of butter, so that's 1/4 pound of butter.

Now, while that's melting, let's take a little bit of zest off of a couple of lemons.

Whenever I zest lemons, I like to use a paper towel because the zest kind of goes everywhere.

It's important to remember that when you're using a grater like this, that it is a knife, so you wanna make sure that you protect your fingers.

Now I'm looking for about a tablespoon of zest, so that's plenty.

I don't have to strip both of those lemons completely.

Now we've got that butter popping.

We're going to add some garlic, freshly minced, about two tablespoons, and then let's pop in that zest.

Now my butter is all melted, my garlic is starting to cook.

I want to add a little bit of white wine.

One cup of dry white wine.

Smells so good.

And then let's add about a half teaspoon of pepper, half teaspoon of salt, and a half teaspoon of red pepper flakes.

Now let's cut those lemons in two, and we want to just juice them to get about oh four tablespoons, 1/4 cup of lemon juice.

Now, I could squeeze these by hand, but if you have a little tool that catches the seeds, it takes far less time.

Now let's just add that fresh lemon juice right into the sauce, and we'll let that simmer while we get our scallops ready.

I want to put about two tablespoons of olive oil and two tablespoons of butter, and let's just let that melt and get nice and hot because you always want to put scallops into a very hot pan.

Now on this cookie sheet, I have two pounds of sea scallops, and under them, I placed some paper towels to catch any moisture that they have.

You want to make sure anytime you're using a seafood against butter or a beef against butter, it's nice and dry because if it's wet, it's sweats in that fat, then you never get the brown that you want.

That butter is wonderfully hot, and now I'm reducing the heat from high to medium high, just so I don't get a lot of splatter.

Now let's take the scallops and just lay them quickly into the pan.

Oh, gorgeous.

Don't crowd your pan with seafood because if the water starts to come out, it's more natural to come out when they're packed in tightly.

If you're giving it space, it will be so much better.

This is one of those cases where we're putting an acidic sauce, but really buttery with an acidic wine.

So Seyval Blanc has those great flavors of citrus.

It also has an amazing minerality, and it takes a really cool climate to grow Seyval Blanc because it's an early grape.

Now, one of the keys to making sure that scallops are cooked perfectly is that you don't want to press on them as they're cooking.

Don't push on them with your tongs or with your fingers because the moisture then will go to the bottom.

It's pressing that moisture to the bottom.

But if you let them go, you want to give them a nice brown color and then flip them.

It only takes about a minute to two minutes per side, and you have the perfection of scallops.

Now the sauce is boiling really, really well.

I want to add my last two ingredients.

I have 1/4 cup of capers covered with caper sauce, so not dry capers and not rinsed.

I actually want the flavor of that caper sauce right in this.

So a quarter cup capers with the juice, and then I'm gonna take about two teaspoons of dry parsley or two tablespoons of fresh parsley.

All right, let's give those a flip.

And you can see that color on the edge of the scallop that lets you know that they're halfway done.

Now, scallops should also be soft when they're ready to be served.

They should never be hard or solid.

Scallops are very tender, and it's important that you cook them properly or they get really rubbery and they're just not good that way.

Now let's take some of that beautiful sauce with those capers, and we just want to ladle that right over the top, just like that.

We'll serve those with a lemon wedge and Seyval Blanc, and maybe just a sprinkle of fresh parsley.

Ah, delicious meal anytime.

(light jazzy music) Many thanks to Amy at the winery at Kindred Pointe for being my guest today.

I hope you've enjoyed all of these recipes that I've paired up with their wines.

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

And until next time, I'm Tassie Pippert saying don't forget to 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... (light jazzy music)