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.

Troublemaker Red Blend

In Austin Hope’s younger days, he was something of a troublemaker. And on those days when his schoolwork or attitude didn’t quite live up to the family’s expectations, he was sent to the vineyards for a hard day’s work meant to teach him a lesson. Little did they know that this childhood punishment would be the beginning of a life-long passion and career. It was in those days spent in the vineyards, the Paso Robles sun beating down and his hands in the dirt, that Austin found inspiration for his life’s journey.

Made from Syrah, Petite Syrah, Mourvedre, Grenache and Zinfandel, the Troublemaker blend is an opaque deep purple color with powerful aromas of ripe cherry, dried plum and savory sage. The palate entry is somewhat of a surprise as the finesse of black currant, hints of sweet oak and espresso lead to soft yet firm tannins that linger.

Food Pairings:
Steak, grilled meats, tacos, burgers

Steak Fajitas
Serves: 4

  • 12 corn or flour tortillas
  • 2 medium top sirloin steaks
  • 4 limes
  • 4 Tbs canola oil, divided
  • 1 tsp chipotle powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Freshly ground black pepper
  • 1 medium red, orange and yellow bell pepper, seeded and sliced into 1/2-inch strips
  • 1 medium jalapeño pepper, seeded and sliced thin
  • 1 red onion, sliced
  • 2 avocados, sliced
  • 2 Tbs fresh cilantro, chopped fine

Preheat oven to 250 degrees. Wrap the tortillas in foil and place in the oven. Trim steak of excess fat and discard. Using a meat mallet, pound the steak to thin slightly. Place in a shallow dish. Zest two of the limes and set aside. In a small bowl combine the juice of 2 limes and 2 tablespoons of oil. Stir in the chipotle powder, garlic powder, cumin and paprika. Pour the mixture over the steak. Sprinkle the steak on both sides with salt and pepper. Let marinate at room temperature for 30 minutes.

Heat a cast iron skillet over high heat. Add the remaining oil and sauté the bell peppers, jalapeno and onion for 2 to 3 minutes or until soft. Transfer to a baking sheet and place in the oven to stay warm.

Add the steak to the skillet and any remaining marinade. Sear on both sides for 2 to 3 minutes per side to medium doneness. Remove from the skillet and let rest for 5 minutes. Slice the meat against the grain into thin slices. Sprinkle lime zest over the meat. Serve on warm tortillas with sauteed vegetables, sliced avocado, lime wedges and chopped cilantro.

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