This month we present Chardonnays from Lewis Cellars. Your allocation is for one bottle of either the 2008 Lewis Cellars Napa Valley Chardonnay, or the 2008 Lewis Cellars Sonoma Chardonnay.

Napa: 91 points from Wine Spectator: "Rich and layered, offering complex, full-bodied pear, fig and melon flavors, with smoky, toasty notes that take on a subtle roasted marshmallow hint. Elegant and stylish, this is a shade less rich and opulent than prior vintages. Drink now through 2013."

Sonoma: 91 points from Wine Spectator:  "Smooth and rich, with creamy fig, melon, apple and spice flavors that are full-bodied and layered, ending with a mix of anise and toasty, buttery oak. Drink now through 2015."

In 1992 Debbie and Randy Lewis established a small family winery in Napa Valley and were later joined by their son Dennis in 1999. Total production is approximately 9,000 cases annually of Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Sauvignon Blanc.

They are literally hands-on in every aspect of vineyard management, winemaking, sales and distribution, and thrive on this challenge and the relationships cultivated in the process. It is their continuing goal to create world-class wines.

Lewis wines begin as numerous small lots of fruit vinified by vineyard block, varietal, clone and rootstock.

Chardonnay is whole cluster pressed, barrel fermented and aged sur lies with batonnage in 100% French oak for 11-15 months, undergoing 100% malolactic fermentation, then bottled unfined and unfiltered. Sauvignon Blanc is whole cluster pressed, fermented and barrel aged in French oak and stainless steel for 9-11 months with zero malolactic fermentation.

RECIPE:  Milk Braised Pork with Roast Garlic Polenta  Serves 4
This dish is based on an Italian classic from the Bologna region.

3 whole garlic cloves
1 thyme sprig
1 pork rib roast, about 5 ½ pounds
Salt and freshly ground black pepper
1tablespoon olive oil
3 tablespoon butter
Leaves from 1 bunch of fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon
11/2 cups coarse grind polenta (corn grits)
3 cups chicken stock
1 cup milk
1/4 cup freshly ground Parmesan cheese
3 tablespoons olive oil

Preheat the oven to 350F.
Place the garlic cloves on a sheet of foil, top with the thyme sprig and season with a little salt. Drizzle some olive oil over the top. Fold the foil into a pouch, place in the oven and bake until the cloves are tender. Remove from the oven and allow to cool. Squeeze the garlic from their skins and set aside until needed.

Remove and separate ribs from roast and set aside (or ask your butcher to do this for you). Tie roast with kitchen twine, then generously season with salt and pepper. Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed casserole over medium-high heat until butter melts. Add pork, fat side down, and ribs and cook until browned on all sides.

Pour off fat from casserole, reduce heat to medium, and add the remaining butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream; then add lemon zest, season to taste with salt, and simmer for 1 hour, turning pork after 30 minutes.
Coarsely chop remaining sage leaves and add to casserole. Continue simmering, partially covered, for 1 hour more, turning meat after 30 minutes. Uncover casserole and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is pale golden and thick, about 1 1/2 hours more.

While the pork is cooking, bring the chicken stock, milk, roasted garlic and butter to a simmer in a medium size sauce pot. Lower the heat, and slowly add the polenta, whisking constantly. Cook for about 25 – 30 minutes, stirring occasionally until smooth and thickened. Stir in the Parmesan cheese and olive oil, adjust the seasoning and keep warm.

Transfer meat to a warm serving platter and remove twine, then slice meat. Discard ribs and spoon sauce over meat. Serve with the roast garlic polenta on the side.February 11, 2011

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