(upbeat music) >>On today's show, it's Loving Cup, and in the kitchen, we'll do some apple cobbler brie, we'll make some sweet potato hash, and a triple pork stuffed loin.

So go grab your glass.

It's time to unwind.

>>Production funding for "Un-Wine'd" was made possible in part by... >>The Virginia Wine Board, promoting the interests of vineyards and wineries and the commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards.

Discover more at virginiawine.org.

(gentle music) >>And by... >>Cayuga White is a lovely grape varietal that has some floral qualities to it.

It's very tart and acidic, but it's found its way here to Virginia in this wine that's semi-sweet, and it goes really, really well with apples.

So I thought today I'd make something different, an apple cobbler brie.

Now, I've never had this before, so I really like to just kind of play with my flavors a little bit.

We're gonna start off with a small wheel of brie, and I just wanna cut the bottom off.

I'm looking for most of the rind on the bottom to be eliminated.

So you don't have to worry about if it's straight, if it's flat, if it's completely done.

You can see here, I still have a little bit of that rind, but what I wanna do is when I put it in my pastry, I want this up.

So I'm letting it dry just a little bit while I make my filling.

So let's head to the cooktop with some onions and apples.

I have about a tablespoon to a tablespoon and a half of red onions, just chopped.

Nice fine chop.

And even a little coarser, sort of a medium to a fine chop works great.

And I want to just get that in some butter.

This is about two tablespoons of butter, and we're just going to start softening it.

Now I'm gonna take one Granny Smith apple, and I've sliced that nice, thin slices.

And what I'm trying to do here is just get a nice coating on that apple.

And while that's happening, I want to pull out some natural sweetness, but also give it a little extra sweetener, so I'm gonna take a little honey, two tablespoons.

And then I wanna take just a pinch of salt.

Light pinch, you don't want much.

And again, a little stir.

Oh, looks great.

And then I wanna take a little thyme, a little fresh thyme.

I have about half a teaspoon fresh thyme leaves that I just pulled from my garden.

And I want to take about an eighth of a teaspoon of nutmeg.

Now this is just gonna give it a little different flavor.

If you don't like nutmeg, you don't have to put it in, but it doesn't flavor a lot.

It just pulls all of this together, and it works really well with the wine.

And then before I turn this off, I want to add the juice of one lemon.

Let's squeeze that really, really well.

Now I'm just gonna catch the seeds in my hand.

And this tartness works really well with this wine and with the brie.

And anytime I have apple desserts, I always love to put just a little lemon in them because it brings out that apple flavor.

And now we want to thicken that just ever so slightly.

So let's take two tablespoons of water and one tablespoon of corn starch.

And we'll just mix those together a little bit, just so that corn starch dissolves, and let's put that into our apples.

And you can see that it just thickens up very, very quickly.

Now, what I wanna do is just turn off the heat and let me show you how to do your puffed pastry.

So I have one sheet of puffed pastry here that is room temperature, so I can roll it really easily, just like that.

Now let's just take our apple filling.

I'm gonna give that one more stir.

And you might not need all of the apple filling.

This is really enough for a 12-ounce wheel instead of an 8-ounce wheel.

But I like to make it all because it also makes a nice little snack.

And then we wanna take about 2/3, 3/4 of our apples here and just mound them right in the center.

Make sure you're getting some of that onion and some of that thyme.

Just like that.

And then we'll take this wheel of brie that now has dried just a little bit.

So what I wanna do here is cut away a little bit, just a little bit of my puff pastry so I don't have so much, that thick puff pastry sometimes you see when people have made a filled pastry.

So let's get a knife, cut that away just slightly.

So I want to come in with a nice little curve like this, so I'm really cutting just a big circle.

Make sure that you have enough that you can cover all the pastry.

Now a lot of people like to use their leftover pastry to make little leaves and that kind of thing to go on the top of the brie.

I don't particularly like to do that because the puff pastry puffs up so much.

It's not quite like regular pie pastry.

So I want to just kind of come around all around the brie and just pull that pastry to the center.

And you can see, because I cut it, I don't have those huge flaps that I would have with those sides and corners of the pastry.

There we go.

Just like that.

Then you're gonna turn it over ever so gently.

So let's just put this over on a baking sheet.

I've put parchment down, and then I sprayed it with a non-stick release just a little bit so it doesn't stick.

I want to bake that at 400 degrees for about 20 to 25 minutes or until it's beautifully golden.

And I'll be back to show you what it looks like.

So here's our beautiful baked brie.

I like to let mine sit for two or three hours before I cut it because if you cut it hot, all the brie just runs out onto your platter.

But if you wait just a little while, you're gonna get a beautiful slice of brie in the puff pastry with your filling.

Let's see what we've got here.

Oh, smells good.

And I really like to serve this with a cracked pepper cracker.

That's just one more layer that really works with this Cayuga White.

There we go.

Look at that beautiful baked brie with the apples.

Ah, a little cracker.

Now who wouldn't want to enjoy that with a little glass of Cayuga White.

(gentle music) So Karl, thanks so much for having us here at this beautiful Loving Cup Vineyard.

I am excited to talk to you because your varietals are different than others I've seen in Virginia.

Tell me a little bit about those.

>>The vineyard is a certified organic, and so we don't grow the normal varieties in Virginia because we wouldn't be able to maintain the grapes organically.

So we grow disease-resistant hybrids.

>>Okay.

>>We have three production varieties, one white, Cayuga White, and two reds, Corot noir and Marquette.

>>Okay, so Cayuga White I've heard of in New York a lot.

I guess it's a cooler weather grape?

>>Yeah, the varieties that we grow are generally were developed by northern universities: Marquette was University of Minnesota and Cayuga White and Corot noir were developed at Cornell, and they were developed to get through colder winters than we have down here.

>>Wow.

>>That's not why we grow them.

We grow them because they're disease-resistant.

>>Now, you said you're organic.

Aside from the pesticides, what does it take to become an organic winery?

>>Oh, it's a lot of paperwork.

>>Oh, yeah, I can imagine.

>>Yeah, yeah.

A lot of paperwork and record keeping.

That's the boring stuff.

>>Wow.

>>But in the vineyard, you know, we focus on soil health and maintaining beneficial insect habitat.

>>Yeah.

>>And we cannot take care of the vineyard from a tractor.

We do some work from tractors, but most of our work is hand work.

So we're out in the vineyard every day.

That's what we're doing out there.

We're out there pulling out bad berries.

So we can't spray away our problems.

If we see issues out with leaves or with fruit, we pull it out by hand.

So sanitation is what, you know, it's what it's called.

>>Yeah.

>>In an agricultural setting.

But that's what allows us to be organic, that and the varieties that we grow that have a strong immune response to a disease war.

>>Well, and I know it's really important to have ground covering that also feeds into your soil.

What kind of ground cover do you use and do you use it during the summer or during off season?

>>When we initially planted the field, we had the whole field planted in a variety of nematicidal cover crops.

But there are decades worth of weed seeds in the seed bank in the ground.

And so we could spend all of our time fighting native vegetation or we can just embrace it and let it come back.

By letting these weeds grow, all the beneficial insects that are also native, both above the ground and below the ground, they have habitat to help us keep an equilibrium in the field that we would not be able to maintain with like just creeping red fescue or some monocrop under the vines.

So having 30, 40 plus different broadleaf weeds and grasses under the vines makes for a healthy vineyard.

(gentle music) >>Sweet potato hash makes a great dish for breakfast, lunch, dinner, brunch.

I absolutely love it.

And this particular one works so well with a Pet Nat.

So what's a Pet Nat?

It is a sparkling wine that's made with the natural petillants of the grape yeast.

So what we're going to do is make this beautiful hash, and then we're gonna serve it with this Pet Nat.

So in my pan, I have six slices of bacon that I've rendered out.

So you can see that I have the fat.

So I'm gonna start with one large onion.

Let's just add that to the pan.

Let's give it a good stir so that we make sure that it's all coated with all that deliciousness from the bacon.

The onion will cook pretty quickly, as will the peppers.

The one item that doesn't cook very quickly is your sweet potatoes.

So I always roast mine in advance, so all I have to do is add them, heat them through, and then it's already.

So let's just give that a good stir.

Now, those are starting to get soft, and we're gonna add here two poblano peppers.

Now, poblano peppers are delicious, but sometimes they're really spicy and sometimes they aren't.

So you might wanna taste the pepper before you put it in to see what the spice level is.

So we're gonna saute that until our onions and our peppers have really softened.

Now, why a Pet Nat or sparkling wine with this dish?

Well, first of all, I love a sparkling anytime, anytime of the day, any meal.

But sparkling cuts through really well with the fat of the bacon and that density of the sweet potato.

And we're also going to add an egg on top.

So the Pet Nat is just a natural for this.

Mm, this smells amazing.

Now, while that is cooking, I'm going to add a little bit of rubbed thyme or ground thyme.

You can add fresh thyme leaves.

But I like the rubbed thyme in this.

It's a little more intense in flavor, and it allows me to put the amount of thyme in that I really want to taste.

So about a half teaspoon.

And then I'm also gonna add a little cayenne.

My poblanos weren't terribly spicy, and I like that little kick of cayenne with mine.

Now I'm just about ready to add my sweet potatoes.

So I have four large sweet potatoes that I peeled, and then I just cubed them, drizzle just a touch of olive oil, and a sprinkle of salt and pepper.

I didn't put very much salt and pepper on these because I like to season at the end.

Because of all the bacon, you get a lot of salt, so you don't want to over season those sweet potatoes.

Now we're gonna let that sit for a couple minutes, stirring occasionally, just to let it caramelize a little bit on the bottom.

So the sweet potatoes are starting to stick to the sides of the pan, which is exactly what we want because that means they're starting to caramelize.

And the peppers are just that al dente, not soft, not crunchy, just perfect.

And the onion is sweated and just beautiful.

The sweet potatoes are nice and soft, and the bacon is crispy, crispy.

So let's fry an egg.

And I am just gonna do an over easy egg for this, because what I like is for the yolk to just run out on that beautiful hash.

So let's put the hash in the bowl.

And this really makes enough for four people.

All right, and that egg is just about done.

And we're gonna flop that right on the top of our hash.

Ah, looks gorgeous.

And then let's finish this off with a little fresh cilantro.

Oh, it's incredible.

When you break that egg, it just spills out over the hash and it's gorgeous.

And with this Pet Nat, it's a perfect breakfast, lunch, dinner, brunch, anytime of day.

Enjoy it.

(gentle music) So Karl, I love a good sparkling, and this is called Pet Nat.

Tell us a little bit about what Pet Nat is.

>>Traditional sparkling wine is made from a base wine.

The bubbles from primary fermentation where sugar is converted to alcohol, those off gas into the cellar, and then the base wine is then a little bit of sugar, a little bit of yeast is added, and they get it fermenting for a second time.

And that is what gets bottled.

And that's champagne, right?

That's traditional method.

Pet Nat, the bubbles are from that first fermentation.

So on the very end of the first fermentation of sugars getting converted to alcohol, all the bubbles are getting off gas.

And that last day, those are the bubbles that you're capturing.

And that's Pet Nat, natural bubbles.

>>Yes, yes.

Natural petillant.

>>Correct.

>>I love that word, oh man.

The aroma on this is so fresh.

What is the varietal in this?

>>This is 100% Cayuga White.

>>Ah.

>>So Cayuga White, it's a fairly neutral, bright, acidic, crisp variety, which I think lends itself very well to sparkling.

I think Pet Nats are just fresher, funner, and I think this variety is particularly suited for this style of sparkling.

>>Fresh on the palate.

Beautiful.

So we have a red here, and this is just a gorgeous color.

It's just a beautiful, beautiful color red.

What are the varietals here in this glass?

>>It's nearly equal parts, Corot noir and Marquette.

Corot noir, that variety from Cornell, and Marquette variety from University of Minnesota.

Marquette is a red flesh variety.

>>Yeah.

>>So it's almost impossible to make a Rose from this variety.

So you're getting a lot of the deep color from Marquette.

>>Wow, a beautiful nose on this, but I can't quite detect it.

And I know you had indicated bramble fruit is common in Marquette.

So what kind of thing am I getting here on the nose and on the palate?

>>Marquette tends to exhibit raspberry and blackberry as its fruit profile.

Corot noir, it's usually cherry and plum.

>>Yeah.

>>And these two varieties were selected... Before we planted, we decided to make a wine that was roughly this proportion.

You get the bramble fruit from Marquette and you get that sort of rounder, more traditional wine flavors from Corot noir.

>>Yeah, I love that.

Well, Karl, thank you so much.

This is delicious.

(glasses clinks) >>Thank you for having us.

(gentle music) >>The wine we're going to try right now is a hybrid red blend.

So it's a little bit different than those classic things you normally drink like Cabernet Sauvignon, Merlot, Cabernet Franc.

The Marquette in this gives a great blend and flavor and aroma that goes so well with pork.

So we're gonna make a filled pork loin.

So in my pan right here, I have about a tablespoon of olive oil.

You don't need a lot.

And if you're using a non-stick pan, actually just a little spray or about a teaspoon of oil will do.

Now to that, I'm going to add about a half cup of white onion that I've just minced up, more like a fine dice.

And I want to add to that a little bit of carrot.

Now this is a very fine dice.

Carrots and onions take the longest to cook in this filling.

So let's cook that carrot and onion together.

And as it all coats up, it'll start to soften pretty quickly.

So the next thing we wanna add is a little bit of red pepper.

And I have about a third of a cup, quarter to a third of red pepper.

And then I'm gonna take some zucchini.

And I just happened to have a yellow crookneck squash as well, so I threw that in just for good measure.

You're looking for about a half to three quarters cup of this.

Now, all of these vegetables are going to cook down.

This is a filling, and it finishes up this pork just beautifully.

All the flavors are incredible.

So while that has a chance to simmer a little bit, I'm going to get my pork loin ready.

So what we want to do now is butterfly our pork, but we're not just giving one little shot to it.

What we're going to do is lay it out in strips.

So we want to come about a half an inch from the top with a nice sharp knife just like this.

Be very, very careful.

And just cut a nice long line, again, about a half an inch from the top.

And you wanna come down the side just a little bit so that you also then can come down the side.

You don't wanna cut all the way through.

You just wanna give another half inch margin at the bottom, about like that.

And you'll see what I mean as we progress.

But this is an important step in this particular recipe because you want to get that nice pinwheel shape when you cut into the pork loin.

And if you go through and it's a little too thick, it's okay to go back and cut it again.

Just try not to cut all the way through the loin, because if you do, then it just separates and you're not gonna have that nice pinwheel.

And then I wanna take just a little salt and pepper.

Not a lot because we're wrapping this with bacon and we're gonna have a lot of flavor in the filling.

Let's stir this again.

It's getting nice and soft.

And the last thing I want to add to it is four ounces of frozen spinach that I have thawed and just squeezed dry.

I'm gonna stir that through and then remove it from the heat so it can start to cool just ever so slightly before I put it on the pork.

There we go.

Now, let's take a little prosciutto.

I love prosciutto in this, and it gives a really nice flavor to this.

And when I get prosciutto, I really like to get the ones that have a little bit of plastic between so it doesn't all stick together.

So you're using about three and a half to four ounces of prosciutto.

All right, let's just lay out as much as we can, all the way down through.

Don't worry if it starts to fall apart.

Prosciutto has a way of doing that, and this is gonna be fine regardless.

The last piece, so see it didn't fill all the way down to the bottom.

That's all right, not a problem.

Now let's take our filling and we just want to place that on the prosciutto.

Make sure that if you get big clumps of that spinach, that you go back and separate it a little bit.

So you have spinach all the way down through the pork.

And I'm pouring toward me so I can control this 'cause it's hot.

But in just a second, you'll see how beautiful that filling is.

Look at that.

Isn't that great?

Now, let's roll it.

This is not difficult to do.

You just wanna start at the very end where you finished cutting, and then just roll it all up.

If any drops out, if you can, stuff it back in.

It's stuffing, right?

We're gonna roll it all the way up here.

There we go.

So I like to go ahead and lay out my bacon for when I'm wrapping it around a pork loin or anything else.

I put it on plastic wrap just like this.

And that way, I have the bacon all laid together.

And all I have to do is wrap it around that pork loin.

It's already done for me.

And the plastic wrap acts as an assistant to get it into my pan.

So here I'm going to take this and lay it right against the bacon.

And then I'm gonna take that bacon and just wrap around.

Now, the bacon will not wrap all the way to the very bottom of your roast, which is the top as you look at it right now.

That's okay, if you do it just right, you'll end up with enough that you can tuck and pull and then be right around the bottom of the roast.

Now what I wanna do is put this in a pan to roast.

I'm going to roast it with the bacon side up at 395 degrees for an hour.

Then I'm gonna turn up the heat to 425 and let it go for another 10 to crisp up that bacon.

So here is that beautiful finished pork roast, and with this red blend made of Marquette and Corot noir, those flavors just go so well with the wildness that is a pork loin.

So I hope you'll enjoy trying this recipe the next time you pull out a beautiful red.

(gentle music) Well, I hope you enjoyed your day with me in the kitchen and at Loving Cup.

Many special thanks to Karl from Loving Cup Vineyard and Winery for being my guest today.

For these recipes and a whole lot more, you can visit me at vpm.org/unwind.

And until next time, I'm Tassie Pippert saying, go grab that glass.

It's always time to unwind.

>>Production funding for "Un-Wine'd" was made possible in part by... >>The Virginia Wine Board, promoting the interests of vineyards and wineries and the commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards.

Discover more at virginiawine.org >>And by... (gentle music)