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Flora Springs 2004 Trilogy

Nearly all the grapes for Trilogy are grown near the winery on the Komes Ranch vineyard, which will be certified organic in 2008 and straddles both the Rutherford and St. Helena appellations. Trilogy is Flora Springs' flagship wine, and winemaker Ken Deis—who's been with Flora Springs since 1980—takes great pride in its careful production. Trilogy is also a favorite for Chef Christopher Ludwick, who cooks for private and wine club events at Flora Springs. His recipe for Grilled Lavender-Scented Beef Tenderloin with a Trilogy reduction, and Oyster Mushroom and Pt. Reyes Blue Ragout, which pairs beautifully with a bottle of Trilogy. Beef Tenderloin 1 Lb. Beef Tenderloin 1T garlic 1T fresh or dried Lavender 2T olive oil Salt and Pepper to taste Place all ingredients in bowl. Mix to cover the beef. Allow to sit refrigerated for 2 hours. Remove beef from refrigerator and place on hot grill. Cook beef to 110 degrees internally, or to desired doneness. Allow to rest 10 minutes before slicing. Trilogy reduction ½ onion chopped 1T garlic chopped 1 cup Flora Springs Trilogy 1 cup Veal Stock 2 T butter Salt and Pepper to taste Heat oil in medium sauce pan. Sweat onion and garlic. Add wine, reduce by ½. Add veal stock and reduce by ¾, or until sauce consistency. Add butter and whisk until melted. Add salt and pepper to taste. Oyster mushroom and Pt. Reyes Blue Ragout. 3T olive oil 1 Lb. oyster mushrooms ½ Onion, julienned 1T garlic, chopped 3 T Trilogy reduction 2 oz Pt. Reyes Blue 1T butter Salt and Pepper to taste Heat medium sauté pan until smoky. Place oil in pan. Sear mushrooms until brown. Add onions and garlic. Cook until translucent. Add Trilogy reduction. Bring to a boil. Stir in cheese and butter. Cook until cheese melts. Season as needed. Plating Slice beef, and season with salt and pepper. Drizzle Trilogy reduction over beef. Spoon mushroom ragout over beef and garnish with fresh picked herbs and lavender sprig.


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