Ah, the forgotten wine of the Bordeaux region. The intense heat of our vineyard fully matures this almost unknown grape to perfection. Immense aromatics of red cherry, raspberry and plout complex nose continues adding the essence of black pepper, eucalyptus and clove.Smooth pleaseing mouthfeel. Lengthy finish exhibits a harmonious balance of tannin and bright acidity, showcasing the unique combination of fruitiness, earthy complexity and spice.
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Vintage: 2022
Varietal(s): 100% Carmnere
AVA: Wahluke Slope
Vineyard: Michael's Vineyard
Alcohol: 13%
Ingredients
For Chicken:
- 1 cup oyster sauce
- 6 cloves garlic, minced
- 1/4 cup sriracha
- 1 tbls sesame oil
- 1 tsp ground black pepper
- 2 lbs bone-in, skin-on chicken thighs
- Canola Oil, for searing
- 2 cups white vinegar
- 1 1/2 cups mushroom soy
For Tacos:
- 2 tbls canola oil
- 1 head bok choy, sliced
- Corn tortillas, warmed, for serving
- 2 cups crumbled chicharrones
Steps
- For the chicken: Combine the oyster
sauce, garlic, sriracha, sesame oil and
black pepper in a large mixing bowl. Add
the chicken, toss to coat and massage the
mixture into the chicken.
- Heat a large stockpot over high heat
and add some canola oil. Add the
chicken mixture to the pot and saute until
the chicken is brown, 5 to 8 minutes. Add
the vinegar and soy and stir, then bring to a
boil. Reduce the heat to medium/low and
place the lid on the pot. Cook and simmer
for 35 minutes, then cut the heat. Let the
chicken rest for 5 minutes, then pull to
make tacos (or serve over rice). Reserve
1/2 cup of the adobo sauce for the bok
choy.
- For the tacos: Heat the canola oil in a
large skillet over medium heat. Saute
the bok choy until slightly wilted, about 2
minutes. Add the 1/2 cup reserved adobo
sauce and cook for 1 more minute.
- Place some of the pulled chicken onto
a warm tortilla and top with some bok
choy and crumbled chicharrones. Repeat with the remaining tortillas and filling.
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