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    Exploring Texas Wines PRT IV: Grilled Peach & Jalapeno Crostini & 4R Ranch Vineyards and Winery

    Jul 16, 2019 · 17 Comments

    Jump to Recipe
    Today’s post has been brought to you by 4R Ranch Vineyards and Winery. All opinions expressed are my own. The follow message is intended for those 21+. Please enjoy responsibly.

    Honey whipped cream cheese is spread over toasted crostini and topped with grilled peaches, jalapenos, and fresh basil for an unforgettable summer appetizer!

    I bet you thought we abandoned our Texas Wine Tour. Nope, not a chance. On the contrary, I’ve still got a variety of bottles I want you guys to hear about before the Summer is out, and today we’re taking a look at two more bottles that come to us courtesy of 4R Ranch.

    The Bottles – A Showcase

    First up we have a 2017 Lenoir/Grenache Hoof Und Hund. Next, we’ll be sampling a Nectar Nero 2017.

    The Where – Texoma AVA; Muenster, Texas

    Texoma is an infant of an AVA, having only been recognized in 2005, and with only four wineries located within its comparatively vast borders.

    Located in northern Texas on the border with Oklahoma, the Texoma AVA is the second-largest wine region in Texas, whose soil is primarily silt loam and clay, courtesy of its proximity to the Red River Valley. Due to its humid subtropical climate, featuring cold winters and notoriously hot summers, and with elevations ranging from about four-hundred to thirteen-hundred feet above sea level, Texoma is ideal for late-budding grapes such as Cabernet Sauvignon, and more ‘standard’ Texas varietals such as Grenache. Nevertheless, many winemakers have tried their luck at earlier-ripening grapes such as Pinot Noir and Merlot, and some have had surprising luck doing so.

    Fun fact. Texoma is best known for something that happened nearly a century and a half before it was recognized as an AVA. In the 1880s, an epidemic of phylloxera pests (insects with a taste for vines) was wreaking havoc on vineyards the world over. It was Thomas “T.V.” Volney Munson who discovered a cure, and did so by grafting Old World grape scions to American rootstocks, which resulted in phylloxera resistant vines. This discovery quite possibly saved the winemaking industry as we know it today.

    Aromatics and Tasting – The Review

    First up, we’ll begin with the 2017 Hoof und Hund. The wine is 75% Lenoir, more commonly called “Black Spanish,” with the remainder being Grenache. Off the top of the glass, the wine is a medley of candied fruit and blackberry or dark cherry essences. Deeper into the glass, these qualities intensify considerably. On the palate the wine is textbook Lenoir, being very full-bodied, with a jam-like texture that coats the mouth, carrying elderberry and dark cherry flavors.

    Next up we have the Nectar Nero, which introduces itself with a late spring or summer mix of orange rind and white stone fruit essences, to create a delicately sweet aromatic profile. On the palate, the wine is quite sweet and delicately textured, featuring orange peel drenched in citrus.

    What To Eat – The Pairing

    Lenoir is very similar to Xinomavro or Sagrantino in its pairing profile, in that you have a very dark, very sturdy wine with dark fruit flavors. Think heavy and think substantial, or you’re going to ‘drown’ your food in the wine. Today’s bottle would likely pair best with herb-crusted roasts or lamb, dry barbecued fare, and hardy steaks, or heavy sauces over pasta.

    In other words, Hoof und Hund is perfect for summer barbecues featuring dry-rubbed ribs, seared steaks, or really any “pitmaster” favorites.

    The Nero Nectar is on the far opposite end of the spectrum. You’ll want to treat this bottle much more ‘gently.’ With that being said, I’m quite torn in pairing this bottle. On the one hand, I want to treat it as a by-the-book dessert wine and suggest something like salted fruit or balsamic fruit, or perhaps even something like a tiramisu. On the other hand, I can certainly see sipping this over light appetizers out on the porch, such as grilled tomato and Romano cheese topped crostini or perhaps a cured meat platter since these salt-savory appetizers would clash nicely with the sweet wine.

    The Occasions – When to Drink These Wines

    For the Hoof und Hund, this is a wine that serves excellently year-round. During the warmer weather, this bottle will serve admirably at your barbecues, and during the colder months this will be the ideal companion for beef stews and roasts.

    For the Nectar Nero, this is for lighthearted moments, either to be sipped on its own after dinner or an aperitif at the start of a dinner or garden party.

    Print

    Exploring Texas Wines PRT III: Grilled Peach & Jalapeno Crostini & 4R Ranch Vineyards and Winery

    Print Recipe
    Pin Recipe
    • Author: Living the Gourmet
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 1 dozen crostini 1x

    Ingredients

    Scale

    For the Crostini:

    • Italian Bread – sliced to a 1/4 inch thickness
    • Olive oil
    • Fresh sea salt
    • Fresh ground black pepper

    For the Honey Whipped Cream Cheese:

    • 1 block cream cheese
    • 3 tbs. milk
    • Dashes of fresh sea salt
    • Dashes of fresh ground black pepper
    • 1 tbs. honey

    For the Peaches and Jalapenos:

    • 2 – 3 peaches – sliced with skin
    • 1 large jalapeno – sliced with seeds
    • Fresh basil leaves
    • 1 tbs. honey
    • Juice of 1/2 lemon
    • Small drizzle of olive oil

    Instructions

    For the Crostini:

    1. Preheat Oven 350 degrees F.
    2. Place the bread slices on a baking sheet and brush with olive oil.
    3. Dust with sea salt and fresh ground black pepper.
    4. Bake for 10 – 12 minutes or until slightly golden.

    For the Honey Whipped Cream Cheese:

    1. Combine the all of the ingredients in a food processor and process until smooth and creamy.
    2. Refrigerate until ready to use.

    For the Peaches and Jalapenos:

    1. Heat a large cast iron frying pan and place the peaches and jalapeno in the dry pan.
    2. Add the basil after a minute or two and grill until the peaches become slightly charred.
    3. Remove from the pan and toss with lemon juice, drizzle of olive oil and honey.
    4. Serve the crostini with a dollop of cream cheese mixture topped with the sliced peach mixture.

    Nutrition

    • Serving Size: 4-6

    Did you make this recipe?

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    Have you Tried it? Have you tried today’s wine, or prepared today’s recipe? If so, we would love to hear from you! Give us a shout out on Instagram (LINK to profile) or Facebook (LINK to profile) with a picture of what you prepared, or let us know down below in the comments how it turned out! We can’t wait to hear from you!

    Cheers!

    0

    Appetizers, Wine Reviews

    Reader Interactions

    Comments

    1. DAVID J MYERS says

      17/07/2019 at 1:13 am

      Catherine, Those Grilled Peach and Jalapeno Crostini would be a party in my mouth! Love the contrast in flavors… Take Care, Big Daddy Dave

      Reply
    2. angiesrecipes says

      17/07/2019 at 4:34 am

      Those crostini look mouthwatering! Love that fun wine label 🙂

      Reply
    3. Cynthia | What A Girl Eats says

      17/07/2019 at 11:52 pm

      Love that the United States wine culture is spreading beyond California! I’d love to try these wines!

      Reply
    4. kumamonjeng says

      17/07/2019 at 11:58 pm

      These Crostini look so neat and presentable. I like them to be included in family gathering menu.

      Reply
    5. Cynthia Nicoletti says

      18/07/2019 at 12:07 am

      What a great recipe to try. I am going to save it to make for our next party.

      Reply
    6. Chad says

      18/07/2019 at 1:38 am

      I am drooling big time!!! The wine, the food, everything!!! I would love to try this wine, soon i hope.

      Reply
    7. Primetime Chaos says

      18/07/2019 at 9:06 am

      Catherine, this recipe looks delicious! I just saved it – definitely making this for the next party I am hosting. Thank you!
      xx, Theresa

      Reply
    8. Mama Maggie's Kitchen says

      18/07/2019 at 10:24 am

      Hmmm I love wines! I wish I could be here right now and have a taste of this.

      Reply
    9. Jessica May says

      18/07/2019 at 8:31 pm

      All of these sound so amazing! I live in Texas and I live Texas wines the most, thanks for sharing!

      Reply
    10. Ericka says

      19/07/2019 at 2:02 am

      I’m drooling these look so yummy! And that wine is calling my name. My good friends live in Texas and one day I will be able to visit.

      Reply
    11. Shannon Gurnee says

      19/07/2019 at 5:13 am

      I love the design of the labels on these bottles of wine. Yummy to drink and looks good on the table too.

      Reply
    12. Gervin Khan says

      19/07/2019 at 5:34 am

      The wine and the crostini looks like a perfect combination they both look delicious. Thank you for sharing your wine tasting experiences with us.

      Reply
    13. Sondra Barker says

      19/07/2019 at 6:16 am

      This looks like a great wine pairing! My mouth is watering and I would definitely try this if I could -Sondra Barker @cuisineandtravel.com

      Reply
    14. eli says

      19/07/2019 at 5:49 pm

      Ooh I really love visiting wineries and vineyards and this looks like a great one. I love trying all different types of wine so this sounds perfect to incorporate into meals.

      Reply
    15. Alexandra Cook says

      20/07/2019 at 12:00 am

      This looks nice and simple to put together but so delicious! Perfect for a weekend treat for my friends!

      Reply
    16. Yeah Lifestyle says

      20/07/2019 at 6:39 pm

      What a fantastic pairing of Texas wine and grilled jalapeno crostini. Perfect for the weekend.

      Reply
    17. Katie says

      23/07/2019 at 6:26 am

      These flavor combinations sound so good. I love making interesting appetizers. Thanks for the ideas!

      Reply

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