An old thornless blackberry ad from the 1930s. Thornless? Where can I find those?
Down here in the Willamette Valley we have a love-hate relationships with blackberries. We hate them because they grow like the worst weed imaginable and are often lurking, creeping and growing so fast that they are considered an invasive species ready to take over yards, gardens and even our precious wine vineyards at the blink of an eye. Yet we love Oregon blackberries because they are the last kiss of the summer fruits. Big, juicy and bursting with sweetness. Plus, they are everywhere pretty much free for the picking. So when we aren’t out digging up the darn plants by the roots and cursing their thorny tentacles, we like to make jam, pies and cobblers and freeze them by the bushel for winter.
However, it’s also no secret that ripe blackberries pair very well with Pinot Noir wine. Viridian’s Pinot Noir is terrific with blackberries, the wine’s intense aroma of dark cherries and pomegranates that lingers on the tongue and finishes with a hint of spice in the background, is the perfect compliment for such a heady and intense, but not cloyingly sweet fruit.
One of our favorite ways to serve Viridian Pinot Noir this time of year is with a cheese plate that includes blackberries. Pick a variety of the best quality cheeses: Super creamy Mt. Tam, Gorganzola and a young Manchego are current faves, and add to the plate a dollop of local honey and a handful of blackberries. Serve with flatbread crackers or crusty French bread. It’s easy, it’s elegant and it’s a terrific way to enjoy an appetizer and a glass of Viridian wine before dinner, or in the more traditional European manner as a pre-dessert or dessert.
Another favorite recipe incorporates perfectly grilled skirt steak with a savory blackberry and Pinot Noir sauce so lip smacking good, it will be certain to become a household favorite. The best part about this recipe? Sure, it’s terrific using fresh just picked blackberries, but is just as good using frozen ones making a year round classic. For extra decadence, serve the steak surrounded by lightly sauteed wild Chanterelle mushrooms that are just now coming into season here in Oregon. A glass of wine, good company and good food. Does it get any better? Bon Apetit!
Photo by LeAnn Locher: www.leannlocher.com
Grilled Skirt Steak with Viridian Pinot Noir Blackberry Sauce
Serves 4.
Ingredients:
2 1/2 teaspoons whole black peppercorns
2 lb skirt steak (about three 1/2-inch-thick pieces)
1 tablespoon coarse sea salt
Virdian Pinot Noir Blackberry Sauce (See Below)
Directions:
1. Make Blackberry Sauce (See Below). This can be done 4 days in advance.
2. Prepare and Heat Grill for Cooking
3. While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
4. Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally. Serve on a platter with Viridian Pinot Noir Blackberry sauce and a sprinkle of fresh whole blackberries if you wish.
Ingredients and Directions for Blackberry Sauce:
1 small onion, finely chopped
2 shallots, finely chopped
1/4 tsp. dried thyme
1/2 cup Viridian Pinot Noir wine
2 tbls. raspberry vinegar (or any fruit vinegar or red wine vinegar)
2 cups beef stock
1 brimming cup of blackberries fresh or frozen
handful of fresh blackberries for garnish (optional)
1/4 cup butter.
Salt and freshly ground pepper to taste
Saute onions and shallots over medium high heat in a little oil until soft and golden, taking care not to burn them. Over medium high heat, heat up wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 1 cup of the berries. Bring to boil. Simmer until reduced to 1 cup. Using a fine mesh strainer, strain into medium saucepan, pressing solids to extract flavors. Can be made 4 days in advance and kept in the fridge. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries. Makes approximately 1 cup of sauce. Serve with grilled, baked or broiled meat, chicken or fish, sprinkling a handful of reserved whole berries around the serving plate if you wish.
