For this month’s wine and food pairings, we are featuring recipes supplied by wineries featured in the December issue of the Review of Washington Wines. Who can know better than the winemakers themselves for coming up with ideal pairings?

Robison Ranch Cellars' Steak, Green Peppers and Tomatoes

Marinate 2 cups sirloin or top round steak in 2 tablespoons soy sauce, l teaspoon cornstarch, 2 tsp. sugar, 2 tsp. red wine, a dash or pepper and l tsp. grated ginger for at least a half hour. Mix and set aside a gravy mixture of 2 tsp. cornstarch, 1/2 tsp salt, 1/2 tsp. sugar, 1/4 cup water and 1/2 tsp steak sauce. Prepare 2 cups green peppers, 2/3 cup onions and 3 cups tomatoes sliced lengthwise, and 1/3 cup celery sliced crosswise at an angle. Stir fry the beef in a skillet to a sear, then put aside. Stir fry the vegetables for a few minutes and simmer 5 minutes. Add tomatoes and meat and stir gently. Add gravy and stir gently until thickened. Serve over hot rice. Pair with Robison Ranch Cellars Combine or Merlot.

Walla Walla Vintners’ Rack of Lamb with 2009 Walla Walla Valley Merlot

Rack of lamb coated with crushed ground hazelnuts, minced roasted garlic, chives, thyme leaves, Parmesan and buttered breadcrumbs blended together with salt and pepper. Oil the racks and pack the crushed mixture around the lamb. Make an essence of Merlot by reducing one bottle of the Merlot with one cup of chicken stock until the liquid coats the back of a spoon (about 45 minutes). Preheat the broiler, spoon the essence over the crush-covered racks, and broil about ten inches from the heat source for 8 to 10 minutes. Let it rest, then spoon more essence over the racks, slice and serve with a bottle of authentic 2009 Walla Walla Valley Merlot.

Kontos Cellars’ Power House Burger – “A beautiful burger with a Greek spin”

Combine 1/2 lb ground beef and1/2 lb ground lamb, a splash of Syrah, pressed garlic, 1/2 teaspoon each of dried savory, ground allspice, ground coriander, salt, pepper, and a dash of cumin, and shape into thin patties, 1/8 to 1/4 inches. Cook and top with crumbled toasted bread, shredded Kasseri cheese and crumbled feta cheese on a Kaiser roll.

While Kontos Cellars 2008 Syrah (January, 2011) is a fine choice, this will go nicely with the 2008 Merlot and 2008 Alatus Red, reviewed in the December issue.

Coeur d’Alene Cellars’ Herb Braised Lamb Shanks

Take 8 medium lamb shanks, well trimmed, and cut slits and insert slivered garlic cloves, then place in a roasting pan (with lid) and sprinkle with salt and pepper. Mix l teaspoon each of basil and oregano, 2 teaspoons each of rosemary, thyme and curry powder, and sprinkle over the shanks. Cover the meat with thinly sliced onions and 1/2-cup soy sauce. Roast uncovered at 400 degrees for 15 minutes, then reduce heat to 350 for two hours, then pour off fat and add 1 ½ cups white wine to the pan, cover and continue roasting for another hour. Serves eight.

This dish will go nicely with the Coeur d’Alene Cellars 2007 “Opulence” Syrah.

Abeja Winery suggestions with 2009 Columbia Valley Merlot

“Pair this wine with something flavorful. I am thinking anything grilled, smoked or seared, and in particular duck and lamb. If you are lucky enough to be camping (even if it’s in your own back yard!), try to save a bit for dessert, because it can enhance an already nice experience with a s’more, and at the very least, it is fantastic under the stars.” – John Abbott, winemaker.