Perfect Pair: Bulgogi and Red Wine

a Perfect pair:

Red wine and steak, are perfect way to celebrate any special occasion, and Father’s Day especially. This Father’s Day we offer a perfect pair of a Korean inspired marinade that can be used for grilling steak (or a variety of other proteins). Paired with Founders’ Red, which is named in honor of the current proprietor’s Father and Grandfather. Family lore credits Fred’s Grandfather with the first production of estate wine during the Prohibition.

Founders’ Red is a blend of 90% Chancellor and 10% Pinot Noir, a favorite of Fred’s Father and planted on his grandfather’s favorite hillside of the farm.

Johnson Estate’s invites you to shared this paternal tradition with your Dad!

Father's Day - Perfect Pair - Founders' Red and Bulgogi Flank Steak
Founders' Red:  Award-winning Chancellor and Pinot Noir blend.  Hot-pressed grapes.
History of its Name:  Chancellor slopes, the grandfather's favorite; Chancellor grapes/wines, the favorite of his son, Winery Founder, Fred S. Johnson


“This is a recipe for Korean BBQ which our family has eaten for years – since we ate it in a restaurant in Connecticut.  We’ve discovered it is a perfect “sauce” when used with not only ribs or flank steak, but also salmon.” - Jennifer Johnson

Founders' Red

Estate-Grown

Fruit forward, lightly-oaked, medium body with fine tannins. Named in honor of the two founders of the farm and the winery, both named Fred Johnson. Made largely from Estate-grown Chancellor grapes with the addition of ten percent Pinot Noir. 

The 2016 vintage was awarded 90 Points/GOLD/Exceptional & Best Buy by Tastings.com (Beverage Testing Institute, September 2018): "....An instantly appealing Chancellor that offers gobs of creamy oak flavor and luscious fruits."

Bulgogi Flank Steak

Serve with Japanese “sticky” rice (I add a bit of quinoa too) and Asian green beans.  Pair with Johnson Estate’s Founders’ Red. 

2-4 lbs flank steak

2 tbsp. black or white sesame seeds

1 tbsp chopped garlic

¼ cup soy sauce

¼ cup chopped green onions, or chives, or garlic chives

1 tsp chopped ginger

1tsp sesame oil

½ tsp ground black pepper

1 tsp sugar or maple syrup

1 tsp water

Mix all ingredients together in a bowl or plastic bag and let the meat marinate for about four hours (less is fine, but flavors are more intense if the meat is marinated before-hand). Remove the meat from the bowl and reserve remaining marinade.  Grill as desired on barbecue or under the broiler about 8 minutes a side until the outside is done and the interior is a light pink (or dark pink if you like). While the meat is cooking, put the remaining marinade into a small sauce pan and cook gently – use it to pour onto meat or rice.