It was the mid 1980s when Gretchen and Michael Gann Schmahl realized just how much they appreciated wine, and their dream of someday owning their own vineyards began to grow. It was finally realized in 2003 with the founding of Gann Family Cellars in Healdsburg.
The winery is now well on its way toward reaching its goal of producing 15,000 cases made entirely of estate vineyard fruit. It offers several varietals, including its Ensemble Rosé, which is a blend of Merlot, Syrah and Zinfandel. Following crush, the skins are separated from the juice, then each varietal is barreled separately and aged for six months. The result is a palate-pleasing wine with delicate notes of strawberry, kiwi and spice. It’s paired here with a fruit and brie quesadilla recipe by Timothy Hall, executive chef at the Radisson Hotel in Dublin, California. He created the recipe specifically to highlight the wine, adding that grilled sausages or ribs and a green salad would round out the meal nicely.
Fruit and Brie Quesadillas
|1 tablespoon olive oil
1/2 large yellow onion
3 teaspoons minced and seeded jalapeño pepper
6-inch flour tortillas
9 ounces brie, sliced thin
|1/4 cup fresh cilantro, chopped
1/2 papaya, peeled and sliced thin
2 kiwis, peeled and sliced thin
4 strawberries, sliced thin
Fat free sour cream for dipping
Preheat oven to 400 degrees. Heat oil in medium-sized sauté pan over medium-high heat. Add jalapeño and onion, sauté for four to five minutes, until tender. Set aside. On baking sheet, place four tortillas flat and cover each with brie.
Top each with sliced papaya, strawberry and kiwi fruit. Evenly divide onion-jalapeño mixture and fresh cilantro on each. Place another tortilla on top. Gently press down on them so they stay together.
Bake quesadillas until cheese melts and fruit is warm (about eight to 10 minutes). Remove from oven and cut each into four wedges. Serve with fresh cilantro sprigs and sour cream for dipping.
Owners Gretchen Schmal
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