There’s a great story behind the enigmatic label, and it’s one that Mac McDonald likes to tell. Characteristically attired in overalls and straw hat at every opportunity, McDonald explains that he grew up in rural East Texas, where fruit wines and moonshine ruled the palate. He wasn’t taken with any of these spirits, until about 1952, when a doctor friend of his father’s brought over a bottle of French Burgundy wine. It was a revelation—young Mac had a “vision” that one day he’d make such wine as that.
That he does. From the Santa Lucia Highlands to Marin’s Devil’s Gulch, McDonald sources from some of California’s best patches of Pinot. His 2007 Sonoma County Pinot Noir ($38), from a blend of lots, shows a keenness for flavor and texture without being too ripe (just 13.5 percent alcohol). This light-bodied, bright wine has aromas of cherry jelly with chicory and nutmeg spice; candied strawberry and red cherry coat the palate, leading to a glossy, lightly astringent finish.
Save this one in advance for Thanksgiving turkey or ham; or try now with curry.
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Smoked Duck Biscuits with Collard Greens
By Jeff Mall, Chef/Owner Zin Restaurant & Wine Bar
Baking Powder Biscuits
2cups flour
1 TBSP Baking Powder
2 tsp salt
3 oz unsalted butter
1/3 cup milk
2/3 cups cream
1. Combine flour, salt and baking powder together in bowl.
2. Using a pastry cutter, cut in the butter, until resembles coarse meal.
3. Add milk and heavy cream, and knead lightly.
Turn onto floured board and roll out until ½” thick
Cut out with biscuit cutter.
Place on cookie sheet and bake at 425 for 10 to 12 minutes.
Collard Greens
2 bunches collard greens, washed, stemmed and chopped
2 TBSP olive oil
6 strips good quality bacon
1 yellow onion diced
2 cloves garlic, sliced
Pinch red pepper flakes
1 quart water
2 TBSP apple cider vinegar
In a medium stock pot place the bacon, onion, garlic, and red pepper flake. Saute in the oil until the onion is translucent.
Add the collards and water and bring to a boil.
Reduce to simmer and cook over low heat for 2 hours.
Add vinegar, and adjust seasoning with salt and pepper.
Keep warm.
To Assemble:
You will need to Buy 2 smoked duck breasts, sliced thin.
Biscuits
Collard greens
Split biscuits in half
Add 1 TBSP of the chopped collard greens.
Lay a slice of the duck breast on top of the greens
Garnish with minced fresh chives.