By Jerry James Stone, Planet Green
This recipe was created by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Ancient Vine Mourvèdre from our featured green wine maker Cline Cellars. The Mourvèdre is a beautiful dance between black cherries, plum and roasted cocoa beans with a hint of eucalyptus. Yes, eucalyptus! While the wine would pair nicely with any bittersweet chocolate from your candy stash, where is the fun in that?
Kevin suggests “Try a dish that adds a few complimentary notes such as these chèvre-stuffed dates. This Mourvèdre is rich and slightly sweet… almost what a ruby port should taste like. The subtle-sweetness was nice, but it also had some tannins to back it up, so it wasn’t cloying. I loved it on its own, but I also thought this recipe would mirror the sweetness and the fruit with the dates and the pomegranate molasses, and that the chèvre and the chili oil would add a creamy-grassy richness and add a bit of spice.”
“I like a red wine based on the balance between its tannins, acidity, alcohol, and body. The structure is what hooks me. This Cline Mourvèdre however, is very interesting for its pronounced chocolate flavor. The structure is good too, but chocolate? I loved it,” notes Schuder.
(Photos by: Kevin Schuder)