Jana’s Favorite Steak Salad

by Jana 2 Harvey on August 18, 2014

Ingredients 1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings Steak Salad
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

DirectionsIn a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Yield: 1 2/3 cups
Prep Time: 5 minutes

We like to pair with a bottle of Scott’s Red Blend, One Last Kiss!
Recipe courtesy of Giada de Laurentiis on the Food Network.


Cured Buffalo Sirloin Roast with Mushroom Jus

by Monica Bennion on February 19, 2014

A rich and hearty recipe, ideal to pair with our flavorful and robust Mountain Selection Zinfandel.

6 cups water
6 large garlic cloves, crushed
2 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. allspice berries
4 bay leaves
One 4 1/2 lb. buffalo sirloin roast
Salt and freshly ground pepper
3 tbsp. vegetable oil

Mushroom Jus:
1 oz. dried shiitake mushrooms
4 cups hot water
1 tbsp. extra-virgin olive oil
1/4 cup soy sauce
2 large garlic cloves, crushed
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Napa Valley, CA (PRWEB) November 14, 2013

Napa Valley Winemaker Scott Harvey announces 3 new Thanksgiving wines in time for America’s favorite holiday. Zinfandel enhances savory turkey, complex vegetable dishes and traditional fruit pies.

Napa Valley Winemaker Scott Harvey announces new Thanksgiving wines from both Napa Valley and Amador County, featuring Zinfandel

Scott Harvey pairs the Thanksgiving main course with Old Vine Zinfandel

Scott Harvey pairs the Thanksgiving main course with Old Vine Zinfandel

pairings for Thanksgiving dinner recipes. Winemaker Scott Harvey is renowned for his Zinfandel. Last year, Sunset Magazine named Scott Harvey’s 2010 Mountain Selection Zinfandel as “The Perfect Zin to pair with a pungent, spicy, fruity Thanksgiving dinner.” His 2010 Old Vine Reserve Zinfandel earned 94 points from Beverage Testing Institute. This November, with Thanksgiving around the corner, winemaker Scott Harvey has introduced 3 new red wines created to enhance the Thanksgiving table.

The new Zinfandel releases:

Scott Harvey chooses to make an Old World, Claret style Zinfandel. “Zinfandel doesn’t have to be black,” said Scott. “I create these wines to perfectly enhance the flavors of the Thanksgiving table, from savory turkey to complex vegetables and traditional fruit pies.” The granite soils of Amador County are well-suited to producing distinctive, earthy, full bodied Zinfandels that have a wonderful character all to themselves.

2011 Scott Harvey Mountain Selection Zinfandel: ”Napa Valley winemakers are complaining about the cold vintage of 2011. I have always said that when Napa has a cold vintage, Amador has a great vintage,” Scott Harvey said. “This 2011 Mountain Selection Zinfandel shows just that. 2011 allowed us to produce Amador Zinfandel in more of an Old World European style of lower alcohol and bright red fruit flavors. The red fruit flavors will go great with a holiday turkey, its dressing and cranberry sauce. This is one of my best vintages in 40 years of winemaking.”

2010 Vineyard 1869 Zinfandel: Produced 100% from Vineyard 1869, America’s oldest Zinfandel Vineyard documented as existing in 1869. Vineyard 1869 was planted in the days when horses were used for cultivation. This ancient vineyard is non-irrigated, stand alone, head pruned vines that fully express the Amador Zinfandel terroir. This Zinfandel suggests deep blackberry, fig, pomegranate, and violets, balanced with a fleshy center and hints of coffee and bright currants,” Scott explained. “Vineyard 1869 offers old vine complexity and first growth quality.”

2011 Jana Napa Old Vine Zinfandel: A rich, full-bodied Zinfandel, aged for 18 months in French Oak. “I create this Zinfandel from 80+ year old vines grown in the upper Napa Valley,” said Scott. He makes this limited production Zinfandel from a small crop of long stringy bunches, allowing for full Zinfandel maturity when harvested. This is a fruit forward wine with fresh black cherry, currants and mint layered with French Oak.

About Scott Harvey Wines
Handcrafted wines from Napa Valley and Amador County, Scott Harvey Wines produces wines under three labels: Scott Harvey Wines, Jana Winery and InZinerator. Established in 2004, Scott Harvey Wines features Vineyard 1869 Zinfandel, Napa Valley Cathedral Cabernet Sauvignon, Amador County Barbera, Zinfandel and Syrah along with a variety of one-of-a-kind white and red wine blends. Creator of “niche wines that over deliver,” Scott Harvey, owner and winemaker, has been making quality wines for over 30 years.

Scott Harvey Wines
For more information or interview:
All Social
Susan Curtis
[email protected]



Chili Burgers

by Monica Bennion on January 14, 2013

Let these spicy and zesty Chili Burgers warm you up on a cold winters night!  Our Chili Burgers pair nicely with any of our Scott Harvey ZinfandelsChili Burgers.

1 lb lean ground beef
7 oz diced green chiles
1/2 tbsp Worchestershire sauce
2 tbsp minced onion
1 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1/8 tsp cayenne pepper
2 tbsp smokey BBQ sauce
1 tsp minced garlic
1 tsp Tapatio hot sauce
4 oz sliced pepperjack cheese
2-4 large Dutch Crunch rolls (sliced)
Butter for toasting rolls

1.  Preheat a grill to 300°F.  In a large mixing bowl, combine ground beef, diced green chiles and Worchestershire sauce.  Mix well, but do not over mix.  Set aside.

2.  In a small container, combine chili powder, minced onion, cayenne pepper, paprika and cumin.  Mix well and stir into beef until well combined.  Do not overmix.  Form mixture into four even patties, about 1/2 inch thick.  Place on preheated grill or griddle and let cook for 6-7 minutes.

3.  In a small bowl, combine BBQ sauce, minced garlic and Tapatio sauce.  Mix well.  Lightly butter the rolls and place on the outer part of the heat on the grill.  Flip burgers and spread an even amount of the BBQ sauce mix on each burger.  Continue to cook for another 5-6 minutes for medium well.

4.  Turn off the heat, and cover each burger with 1 oz. of pepperjack cheese.  Continue to cook until cheese has melted.

5.  Remove the burgers and rolls from the grill and serve immediately.  Only serving two?  Why not make your burger a double!  If serving 4, pair this along with your favorite green salad or a zesty macaroni salad.

Recipe courtesy of M. Bennion


2013 Wine Resolutions – #13 – Sip, Smile & Savor

by Monica Bennion on January 13, 2013

Sip,Smile & Savor#13 – SIP, SAVOR & SMILE
A resolution often overlooked is the one to take more time to enjoy the simple things in life.  Whether it’s an early morning sunrise, a kind gesture from a stranger, a loving and heartfelt hug, a special homemade dinner or a glass of your favorite wine, take the time to enjoy the small things and seal each memory with a smile.

From all of us here at Scott Harvey Wines and Jana Winery, we wish you and your loved ones a year full of cheer, abundance and joy!


Beef Stroganoff

by Monica Bennion on October 11, 2012

Beef Stroganoff & Vineyard 1869 Zinfandel

1/4 cup extra-virgin olive oil
8oz. baby cremini mushrooms, stems discarded and caps diced
Salt and freshly ground pepper
1 lb. sirlon or hanger steak, sliced across the grain 1-inch thick
1/4 cup all-purpose flour
1/3 cup dry red wine
1 tbsp. unsalted butter
1 small onion, thinly sliced
1 small garlic clove, minced
1 1/2 cups beef stock
1 tbsp. Worcestershire sauce
1/2 cup creme fraiche or sour cream
1 tsp. chopped thyme leaves
1 tbsp. chopped flat-leaf parsley
Buttered fettuccine or egg noodles, for serving Get The Full Recipe


Smoked Ribs with Maple Horseradish Glaze

September 18, 2012

Summer isn’t over quite yet, so keep that grill going and throw on some of these delicious ribs, perfect to team up with our Mountain Selection Zinfandel! RIBS 1/3 cup Spanish paprika 3 tbsp. ancho chili powder 3 tbsp. New Mexican chili powder 2 tbsp. ground corriander 1 tbsp. ground cumin 2 tbsp. kosher salt 2 tsp. […]

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Balsamic-Marinated Steak and Unstuffed Mushrooms

September 14, 2012

A hearty and spicy meal perfect to accompany our equally robust Old Vine Zinfandel INGREDIENTS One 2 to 2 1/2 lb., 1/2 inch thick London broil 1/4 cup olive oil 1/4 cup Worcestershire sauce 2 tbsp. balsamic vinegar 4 cloves garlic, smashed 2 whole sprigs rosemary, plus 1 tsp. chopped leaves Kosher salt and freshly ground […]

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