Directly in the path of a finger of fog that regularly points from the Petaluma Gap toward Bennett Valley, Dry Stack vineyards grows Syrah, Grenache, and Roussanne for local wineries. They release a few barrels under their own name (which they changed after a demand from legal weasels representing Dry Sack sherry. Right, like they really wanted to be associated with kitchen cupboard cooking wine.)
Grey Stack’s 2007 “The Folly” Syrah-Grenache ($32) has a youthful, purple-tinged ruby hue, and an initial aroma of tire and beef stick that blows off to reveal suede and savory herbs; the dark grape and berry fruit dominated by roasted beets and smoked meats. The finish is fine and dry, not grippy, characterized by high toned acidity and gentle warmth, not heat. Both animal and refined, it’s a wine for hearty, cool-weather comfort food.
I’m going to suggest more of a pairing than a recipe; an easy, simple dinner that I recently enjoyed on a cool spring evening like we’ve been having lately. Ingredients were sourced from Trader Joe’s, but I’m not shilling for Joe, so make substitutions as desired.
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Grilled Prime Rib with Pilaf and Baby Beets 
Serves 2
two 5-oz. lean prime rib steaks
one pkg. multigrain pilaf, or similar rice or grain & lentil mix
8 oz. baby beets, cooked
4 oz. crimini mushrooms
4 oz. red wine for cooking
steak sauce
dried thyme
fresh rosemary
1. Mix red wine with tablespoon steak sauce, sprinkle with herbs. Marinate a half hour or so.
2. Cook pilaf according to directions, or simmer on low heat with water or a little oil in nonstick pan.
3. Slice baby beets in quarters, drizzle with olive oil and sprinkle with salt and rosemary. Roast on foil or pan for about half an hour.
4. If cast iron stovetop grill is available, bring to medium-high heat. Sprinkle steaks with salt, pepper, fresh rosemary, and any of your favorite steak rub and place on grill; repeat before turning. Toss a teaspoon of wine mixture on the grill every so often, partly to give yourself something to do for six minutes or until desired doneness. Plate steaks and cover with foil.
5. Meanwhile, sauté sliced mushrooms with oil and leftover wine-sauce mixture. Simmer until mushrooms are browned and sauce is reduced-optional, add a tablespoon flour.
Plate beets and pilaf, slice steaks and coat with mushroom sauce. Savor with frequent sips of “The Folly.”
