Hope Family Wines

Winery of the Month:
Hope Family Wines

The Hope Family winery has created some very well-known wine brands like Liberty School, Austin Hope, Treana, Quest and Troublemaker. Located in Paso Robles, California, the Hope family has been farming for more than 30 years. When they arrived in this barely discovered region, they planted apples and grapes. Little did they know that the rolling, oak-studded terrain of Paso Robles would one day become a viticultural terroir of significance and one of the top winegrowing regions for quality red wine within the Central coast of California.

Treana Cabernet Sauvignon

Treana is your quintessential Paso Robles Cabernet Sauvignon.  From the depth of color and intense nose, this wine is made with structure and purpose.  On the palate, flavors of beautiful rich blackberry, warm vanilla, toasted coffee and black cherry are finished with firm but refined tannins.

Treana is inspired by the Spanish word for the trinity of elements that make Paso Robles an exceptional region for growing wine grapes: the sun, soil, and sea. The Paso Robles area provides an abundance of sunshine during the growing season, creating idyllic conditions. The most important element, the soil, is one of the most unique and diverse of any winegrowing region. The sea attracts us to this beautiful region and creates ideal growing conditions. The proximity to the Pacific Ocean, sends cooling breezes every afternoon, causes large temperature swings from day to night. This temperature variation preserves the natural acidity in the grapes.

Food Pairings:
Steak, grilled meats, paella, sausages

Steak Bruschetta

  • 1 1/2 pounds beef tenderloin
  • 2 Tbs steak seasoning
  • 2 Tbs vegetable oil
  • 1 baguette, sliced into 1/2-inch-thick slices
  • 1/4 cup olive oil
  • 1 (4 oz) pkg soft goat cheese
  • 2 Tbs heavy cream
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 cup basil leaves
  • 3 cloves garlic, peeled
  • 2 small lemons, zest only
  • 1/2 tsp flaky sea salt
  • 1/4 tsp peppercorns
  • extra virgin olive oil, for garnish
  • balsamic glaze, for garnish

Place the steak on a plate and rub the seasoning into the meat. Heat a grill pan to high and add the vegetable oil. Sear the beef on all sides for 2 to 3 minutes per side. Remove to a plate and let the meat rest for 15 minutes.

Preheat oven to 400° F. Brush the baguette slices with olive oil on both sides and place on a baking sheet; bake for 5 minutes or until toasted. Turn the bread and bake for an additional 2 minutes, or until lightly toasted and golden.

In a bowl, combine the goat cheese, cream, garlic powder and black pepper. Stir together until blended and smooth. Spread onto each baguette slice.

Add to a food processor the basil, garlic, lemon zest, salt and peppercorns. Pulse a few time to roughly chop.

Using a serrated knife, slice the beef into thin slices. Place the beef on the baguette slices, folding to fit. Sprinkle the chopped basil mixture over the top of each bruschetta. Arrange the bruschetta on a serving platter. Lightly drizzle with extra-virgin olive oil and balsamic glaze.

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