Pardon your French. No, really. When visiting this venerable property or discussing its product, be sure to drop your no-doubt meticulous French pronunciation. It’s “Jean.” Like, what do I mean? Exactly.
Nestled beneath dramatic volcanic mountains, before a lush swath of vigorous green vines, the winery is a picture-perfect chateau idyll-or is it more like a monastery where diligent monks spend their days in prayer and the making of potent beverages. Yes, Chateau St. Jean makes wine in all the major French flavors and calls its special releases “La Petite Etoile” and “Cinq Cépages,” yet it’s Chateau St. “Jean,” as in Norma Jeane; as in 501′s. But if it wasn’t for that quirk, I’m not sure it would look so perfectly at home here in the Sonoma Valley.
Chateau St. Jean’s 2007 Sonoma County Pinot Noir ($19), is a medium-dark ruby hue and gives up some warm Christmas cake aromas with a vegetal, rhubarb sideline and clove notes in the margins. The mild flavors of raspberry-cherry suggest richness, yet it dissipates for the palate after contact, leaving me ready for another sip-or bite. Great wine with a light dinner; hold the bœuf bourguignon; how about a nice organic mushroom risotto? Oui oui.
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SEBASTOPOL ORGANIC MUSHROOMS RISOTTO, VELLA DRY JACK, BASIL EMULSION
Recipe courtesy of Executive Chef Bruno Tison of the Fairmont Sonoma Mission Inn & Spa
Serves 6 to 8
Ingredients:
¾ lb. of Sebastopol organic mushrooms (cinnamon caps, nameko, clam shell, baby blue oyster, shiitake, etc.)
½ chopped white onion
1 tbsp. chopped garlic
1½ cup of extra virgin olive oil
1 cup of white wine
12 oz. of Arborio rice
1 cup of butter
1 cup grated Vella dry jack and a few shaving
½ cup of black truffle juice (optional)
2 quarts of chicken stock
salt & white pepper to taste
1 bunch of basil
Method:
Blanch basil leaves in salted boiling water, refresh, and squeeze excess water. Place in a blender with 1 cup of olive oil and blend until smooth. Reserve.
Clean the mushrooms and wash very quickly, then dry. Save stems. Set aside.
Bring the chicken stock and the mushroom stems to a boil, cook 10 minutes and strain. Keep very hot to finish the risotto later.
Heat ½ cup of olive oil in a braising pot, then add the chopped onion and garlic, cook until light brown. Add the risotto, cook and stir until pearl color then deglaze with white wine. Reduce completely.
Continue to cook and stir the risotto and add the chicken stock one ladle at the time until ¾ cooked. Add all the mushrooms and continue to cook until desired consistency.
Add the truffle juice, grated dry jack and butter, check seasoning and consistency before serving.
Garnish with dry jack shaving and basil emulsion.
