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.