Here’s a quick-to-prepare recipe for the grill, particularly pretty when served with watermelon radishes but any variety of radish will do.  Thanks to winery sous chef Jonathan Pappalardo for sharing this recipe with us.  He suggests pairing it along with the newly release 2012 Januik Sagemoor Vineyards Sauvignon Blanc featured in the spring 2013 Classic Cellar Circle shipment.  Recipe serves 4.

2 lbs. halibut cut into (4) 8 oz. portions
salt and pepper to taste
virgin olive oil to cover fish
5 watermelon radishes

Vinaigrette:
1/3 C lemon juice
1/3 C apple cider
1T dijon mustard
2 tsp coriander
chopped mint
1 C extra virgin olive oil
salt and pepper to taste

Lightly oil, salt and pepper halibut steaks.  Sear on hot grill.  Do not cook all the way.  Put in shallow baking dish, completely immerse in olive oil.  Poach in 325° oven 15-20 minutes, until tender.  Thinly slice watermelon radish, set in cold water and drain.  Whisk together vinaigrette ingredients, toss with radish.  Serve over poached halibut.

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And while you can feel good about your purchase supporting care of the environment, your taste buds are in for a treat too.  Bright and fragrant, the 2012 Spring Run Rosé offers delicious fresh strawberry and juicy watermelon aromas and flavors wrapped around a hint of lemon peel.  A soft, approachable wine, this blend of 54% Syrah, 26% Mourvèdre, and 20% Grenache pairs beautifully with a wide-range of foods.  Think Asian-spiced pork tenderloin or poached Dover sole.

Made from grapes grown at Novelty Hill’s estate vineyard Stillwater Creek, the winery’s ties to Salmon Safe go back to the spring of 2007 when this steep south-facing site on the Royal Slope of the Frenchman Hills became the first Columbia Valley vineyard to earn the Salmon Safe certification.  To be approved as Salmon-Safe, Stillwater Creek had to meet a rigorous set of guidelines specific to efficient irrigation and water conservation measures; erosion control; Integrated Pest Management; and native vegetation and habitat management.

Known for its careful vineyard management and innovative clonal selection, Stillwater Creek was planted in 2000 and has quickly earned a reputation as one of Washington State’s top vineyard sites.

A limited supply of Spring Run Rosé is now available from the winery for $16 a bottle, either in the tasting room or on-line.

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“Devine Intervention,”an on-line auction organized by Danny Meyer’s Union Square Hospitality Group (USHG) Wine Director and Master Sommelier John Ragan, opened yesterday and runs through April 7.  There is no buyer’s premium and every penny of each lot goes directly to The Mayor’s Fund to Advance New York City’s Hurricane Sandy Relief and Recovery efforts.

“After Hurricane Sandy, the community of New York City restaurant employees worked hard to get our restaurants and our lives back to normal, but many of our fellow New Yorkers are still suffering from the aftermath of Sandy,” said USHG Wine Director John Ragan. “Although the storm may have since slipped out of the headlines, this is when many New Yorkers need our help the most.”

Solicited by invitation, approximately 250 lots will be donated by the community of sommeliers, restaurateurs, chefs, importers, distributors, and winemakers. The auction will include a one-of-a-kind selection of extraordinary wines from renowned producers including Champagne Krug, Giuseppe Quintarelli, Domaine de la Romanée-Conti, Domaine Armand Rousseau, Domaine Coche-Dury, Peter Michael Winery and many more.

Novelty Hill donated two six-bottle sets of Novelty Hill Cabernet Sauvignon, 2003-2008, a vertical collection of 90+ rated wines.  Both the 2003 and 2006 Novelty Hill Cabernet Sauvignon were listed on Wine Spectator’s prestigious “Top 100” list.   Veteran Columbia Valley winemaker Mike Januik made all six vintages.

The post International Wine Community Joins Together to Help with Hurricane Sandy Relief Efforts appeared first on Novelty Hill Januik |.

96 pts. — Januik 2009 Reserve Red (Red Mountain)
Cellar Selection — This a blend of 81% Cabernet Sauvignon, 18% Merlot and 1% Cabernet Franc, and all of the fruit came from old vines from two of Washington’s most revered vineyards, Champoux and Weinbau. Supple and ripe, it’s packed with a brilliant flavorful mix of berries, cherries and cassis. The tannins are polished, and the barrel-derived notes of toast, cinnamon, coffee and caramel linger through the long, smooth finish.

94 pts. — Januik 2009 Klipsun Vineyard Merlot (Red Mountain)
Cellar Selection — This vineyard-designated Merlot includes 11% Cabernet Sauvignon, also sourced from Klipsun. Classy from the get-go, this is lined with notes of graphite, mineral and cinnamon, with dense black-cherry and cassis flavors that anchor the core. Its excellent texture, depth, length and structure suggest that this can be cellared for a decade, at least.

93 pts. — Januik 2009 Ciel du Cheval Vineyard Cabernet Sauvignon (Red Mountain)
Cellar Selection — Mike Januik’s Cabernet Sauvignons are intellectual wines. They don’t rush out to greet you with jammy, gooey flavors; instead, they are hard and compact like coiled steel. They offer potential rather than immediate pleasure. This selection is powerful and muscular, and it offers notes of metal, gravel and cassis

92 pts. –  Januik 2009 Champoux Vineyard Cabernet Sauvignon (Horse Heaven Hills)
Cellar Selection — Stiff and tannic, this wine’s bold black-cherry flavor, which is characteristic of the Champoux Vineyard, is veined with iron and gravel notes, plus a clover hint.  It’s complex and riveting, and the tannins finish with a peppery bite.

92 pts. — Januik 2009 Ciel du Cheval Vineyard Syrah (Red Mountain).
Editors’ Choice — In 2008, Januik made a single-vineyard Syrah from Lewis Vineyard fruit; now the winery has sourced fruit from Ciel du Cheval Vineyard, one of the superstar spots on Red Mountain. A compact wine that snaps right into focus, this offers varietal flavors of fig, berry and plum. A streak of smooth chocolate weaves through the finish, along with a hint of red licorice and underlying slate-like minerality.

91 pts — Januik 2010 Cold Creek Vineyard Chardonnay
Cellar Selection — This focused effort features fresh-cut apple and pear flavors that are spicy and tightly wrapped with a Bourbon-barrel-like accent. Delicious now, but it can be cellared for a decade at least.

The post Rave Reviews in April Wine Enthusiast; 96 pts. 2009 Januik Reserve appeared first on Novelty Hill Januik |.

Emily and Daniel, September 2012 couple

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Serves 4

2 T. salt
1 T. pepper
(4) 8oz.  beef tenderloin steaks
3T. olive oil divided
8 oz. crimini mushrooms, quartered
1 ¼ C. beef broth
1 T. Cognac or Brandy
½ C. whipping Cream
1T. Dijon mustard
(1) 9 oz.  package of wide egg noodles
¼ C. chopped fresh parsley

Sprinkle salt and pepper over both sides of steaks.  Press to adhere.  Heat 1T. olive oil in large non-stick skillet over med-high heat.   Cook to desired wellness, about 4 minutes each side for medium rare.  Transfer beef to plate & tent with foil.   Add 1 T. oil and mushrooms to same skillet; sauté until browned, about 4 minutes.  Add broth and Cognac; boil 2 minutes.  Add Cream; boil until slightly thickened, about 3 minutes.  Whisk in mustard.   Meanwhile cook noodles in a pot of boiling salted water until al dente.  Drain & return to pot.  Toss with parsley and olive oil.  Season w. salt and pepper.  Divide among plates.  Slice steaks and place top noodles. Spoon sauce over .
Serve with your favorite Novelty Hill or Januik Cabernet Sauvignon.

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Yields 4 Cups

1 medium onion, chopped
1 garlic clove, minced
4 oz. slice of ham, diced in ¼ in. pieces
½ lb. collard greens
1 C. chicken broth
4 C. water
1-½ C. dried black-eyed peas, soaked and cooked
1 t. cider vinegar
In a saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally until onion is pale golden.   While onion mixture is cooking, discard stems & center ribs from collard greens and finely chop the leaves.  Add collards, broth and water to onion mixture and simmer until collars are tender, about 20 min.  Drain the black eyed peas.  In bowl, mash half with fork and stir mashed and whole peas into soup.  Simmer for 5 min.  Season soup with salt and pepper.  Finish with the vinegar.

The post Black Eyed Pea Soup with Ham and Collard Greens appeared first on Novelty Hill Januik |.

Stew serves 4

• 2 lbs. trimmed, boneless, veal shoulder cut into 2″ chunks
• 1-½ quarts Vegetable broth
• 2 T. chives, minced
• 3 parsley stems, plus 2T. chopped parsley
• 2 thyme sprigs
• 1 bay leaf
• ½ t. black peppercorns
• ½ t. coriander seeds
• 6 cloves
• 1 small white onion, chopped
• 1 leek, white part only
• 1 ea. large carrot and celery stalk , cut into 1″ pieces
• 1 C. heavy cream 1T. unsalted butter, softened
• 1 T. all-purpose flour
• 1 T. lemon juice
• Pinch of cayenne Salt and Pepper to taste

In a cast iron casserole dish, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme stems, bay leaf, cloves, peppercorns, & coriander seeds in a piece of cheesecloth and add bundle to casserole. Simmer over low heat for 1 hour, skimming occasionally. Add leek, onion, carrot, and celery. Simmer until tender, about 45 minutes. Drain the meat & vegetables, reserving the broth. Discard the bundle. Return broth to casserole. Boil over heat and reduce by 1/3. In a small bowl, blend the butter and flour to form a paste.   Add ½ C. of the hot liquid from casserole and whisk to make a roux and return to casserole. Whisk until sauce is thickened.   Add the veal & vegetables along with the lemon juice and cayenne and simmer over low heat until meat is hot. Season with S&P to taste. Stir in chopped herbs.

The post Blanquette De Veau (Veal Stew) appeared first on Novelty Hill Januik |.

What’s his secret?  Year after year, he relies on the classic “Joy of Cooking” recipe to win rave reviews.

Happy Holiday from all of us at Novelty Hill Januik.

Joy of Cooking’s Holiday Eggnog (cooked)

• 1 cup milk
• 1 cup heavy cream
• 12 large egg yolks
• 1- 1/3 cups sugar
• 1 teaspoon freshly grated nutmeg
• 2 cups milk
• 2 cups heavy cream
• 1-1/2 cups brandy or 1-1/2 cups cognac or 1-1/2 cups rum (light or dark) or 1- 1/2 cups Bourbon

Directions: Combine first two ingredients and set aside.  Whisk together egg yolks, sugar, and nutmeg until blended.  Whisk the extra milk and heavy cream into the egg yolk mixture.  Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).  Be careful or it will curdle if you overheat it.  Remove from heat and stir in the reserved milk and cream.  Strain into a storage container and chill thoroughly, uncovered, then stir in the 1[1/2 cups liquor of your choice.  Cover and refrigerate for at least 3 hours or up to 3 days.  Sprinkle with freshly grated nutmeg to serve.

Do not double this recipe.

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Those of you who know Mike Januik are aware he is not prone to superlatives, but even he couldn’t resist tagging the 2012 harvest “perfect.”  The weather was simply amazing.  Temperatures were warm and consistent all summer and into the early fall, with none of the pesky heat spikes or atypical rain that kept winemakers on their toes in 2010 and 2011.  As winemaker Scott Moeller noted, “The 2012 harvest instilled a renewed sense of normalcy to the crew.  Given the erratic picking schedule of the last two vintages, it was refreshing – not to mention less stressful – to harvest grapes on a more traditional schedule.”

Across the Columbia Valley, crop loads were well-balanced.   Small berries packed with intense flavor matured beautifully, and the resulting flavor profiles and tannin development were spot-on.  The wines have terrific natural acidity as well, in part due to the Columbia Valley’s warm fall days and cool nights.  The 2012 whites show great depth of flavor and wonderful aromatics.  Cabernet Sauvignon, Merlot and Syrah are rich and complex, with integrated tannins.

At Novelty Hill’s estate vineyard, Stillwater Creek, weather conditions largely mirrored the Columbia Valley.  April was warm, May and June were cooler than usual, but summer temperatures warmed and stayed that way through harvest.  Veraison began August 8th and was complete in all varietals by August 29th with wonderful color development in the reds.  Grapes ripened quickly, and by mid-September, harvest was underway.  Hand-picked, like the Merlot shown in the photo above, arrived at the winery with terrific flavor and uncommon richness.

Now begins the waiting game.  Look for the first of the 2012 white wines next spring, with barrel fermented whites to follow later in the year.  Expect to get a first taste of this year’s red wines in 2014.  We’re betting the wait will be worth it.

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