Icon Cellars

Wine for the Love of Life, and the Art of Living! ™

32305 NE 8th Street Carnation, WA 98014 U.S.A.

(425) 223-7300

With so many small, boutique Washington wineries who's focus it is to produce fine, hand-crafted artisanal wines, it is difficult to discern where wines of superior quality and exceptional value can truly be found. We at Icon Cellars devote ourselves to producing elegant, "Old World" style wines for those discerning individuals who thoughtfully choose wine to compliment life regardless the occasion… “wines for the love of life and the art of living.”

Dedicated to the art of crafting superior wines meant for a discriminating few, our production levels are thoughtfully and purposefully kept small, allowing greater time and attention to be spent coaxing the fullest and most complete expression of each varietal, while clearly understanding the inherent value in providing exclusive and limited offerings that cannot be acquired by everyone.

Lastly, but no less importantly, it is my goal as Winemaker and owner of Icon Cellars to provide for you unique opportunities to experience and enjoy Icon wines with those; like yourself, who also appreciate wine complemented by fine food, fine art and of course fine music. I will personally look forward to meeting you and welcoming you into our exclusive Icon Circle of friends.

Rustic FrencH style Pâté

 

Rosé is a perfect summer wine. And a wonderful way to showcase Icon's stunning Rosé is to pair it with a perfect summertime dish.

A rustic French style pâté, a crusty baguette, some coarse grain mustard and some Cornichons are all you need for a relaxing summer meal.

My favorite pâté recipe comes from chef Sondra Bernstein of "the Girl and the Fig" restaurant in Sonoma, CA. Sondra has graciously given her permission to share her recipe for her Pork and Dried Cherry Paté.

The Dried cherries add a bit of sweetness and the hazelnuts add another layer of texture to this paté.

2 teaspoons crushed red pepper
2 bay leaves
1 teaspoon coriander seeds, toasted
2 teaspoons anise seed, toasted
1 clove
2 teaspoons dried thyme
2 teaspoons minced garlic
2 1/2 pounds ground pork butt (medium grind)
1/2 pound ground pork fatback (medium grind)
2 tablespoons kosher salt
1 teaspoon pepper
1/4 cup sugar
1 egg
1 cup dried cherries
1 cup hazelnuts, toasted

Grind the red pepper, bay leaves, coriander, anise, clove, and thyme in a spice or coffee grinder. Mix in the garlic and set aside. Put the ground pork butt and fatback, spice mix, salt, pepper, and sugar in a large bowl and combine thoroughly. Allow the mixture to marinate for at least 24 hours.

Preheat the oven to 350°F

Remove the meat mixture from the refrigerator and allow it to come to room temperature. Add the egg, dried cherries, and hazelnuts and mix to incorporate the flavors. Cook a small piece of the mixture in a pan to taste the seasoning; adjust as needed.

Place the mixture in a pâté mold. Place the mold in a pan, add water that reaches halfway to the top of the pan and cover with foil. Bake the pâté for about 1 1/2 hours or until the center reaches 160°F on an instant-read thermometer. Remove the pâté from the oven and let cool before serving.

Makes one 3 1/2 pound pâté.