Paired with Williamson’s 2021 Homestead Red: 50% Cabernet Sauvignon, 50% Syrah Blend

September brings the beginning of harvest season to the Sunnyslope Wine Trail, along with cooler evenings and the first hint that fall is on its way. With school back in session, this month’s Cork to Fork keeps things simple with a savory flatbread made for an easy dinner, casual gathering, or evening on the patio.

Italian sausage, caramelized onions, rosemary, and Parmesan bring plenty of rich, savory flavor without requiring much fuss. Paired with our 2021 Homestead Red, the combination is hearty enough to complement this Cabernet Sauvignon and Syrah blend while still being an approachable meal you can pull together at home.

Ingredients

• 2 flatbreads or naan, approximately 8 to 10 inches each
• ½ pound mild Italian sausage
• 1 large yellow onion, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil, plus additional for brushing the flatbreads
• 2 cloves garlic, minced
• 1½ cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese, divided
• 1 teaspoon fresh rosemary, finely chopped, or ½ teaspoon dried rosemary
• ¼ teaspoon freshly cracked black pepper
• Pinch of kosher salt
• Balsamic glaze, for finishing

Directions

Step 1: Caramelize the Onion: Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook slowly, stirring occasionally, for about 20 to 25 minutes, until the onion is soft and deeply golden. Reduce the heat if the onions begin to brown too quickly. Transfer to a plate and set aside.

Step 2: Cook the Sausage: In the same skillet, add the Italian sausage and cook over medium heat, breaking it into small crumbles as it browns. Cook until no pink remains, about 6 to 8 minutes. Drain any excess grease and set aside.

Step 3: Prepare the Flatbreads: Preheat the oven to 425°F. Place the flatbreads on a large baking sheet. Lightly brush each with olive oil and sprinkle the minced garlic evenly over the top.

Step 4: Assemble: Divide the mozzarella between the two flatbreads, followed by the cooked sausage and caramelized onions. Sprinkle with ¼ cup of the Parmesan and rosemary.

Step 5: Bake: Bake for 10 to 12 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are crisp and golden.

Step 6: Finish & Serve: Remove the flatbreads from the oven and finish with the remaining Parmesan, freshly cracked black pepper, and a light drizzle of balsamic glaze.

Wine Pairing

Our 2021 Homestead Red brings together equal parts Cabernet Sauvignon and Syrah, two bold red varieties that make a natural match for the savory flavors in this flatbread.

Italian sausage gives the pairing its rich, hearty foundation, while rosemary and freshly cracked black pepper complement the earthy, savory character commonly found in Cabernet Sauvignon and Syrah. Slowly caramelized onions add a mellow sweetness that balances the wine’s structure, and salty Parmesan brings a nutty, umami-rich element to every bite. A light drizzle of balsamic glaze adds just enough acidity and concentrated fruit flavor to tie it all together.

Homestead Red opens with bright, jammy fruit flavors of raspberry and black plum before moving into earthy, tea-like notes on the mid-palate. Medium-firm tannins and bright acidity give the wine plenty of structure, leading into a long, savory finish with toasted nut and umami characteristics. This flatbread plays right into that balance, pairing rich, savory flavors with subtle sweetness and acidity to complement each sip.

An easy September pairing for harvest season, and enjoying the beginning of fall in Idaho wine country.

Paired with Williamson’s 2022 Harvest Moon Red, a blend of estate-grown grapes

August on the Sunnyslope Wine Trail feels especially vibrant. Local farm stands are piled high with freshly picked corn, gardens are overflowing with ripe tomatoes, and long summer evenings invite us to slow down and gather with friends and family.

This month, we’re celebrating the season with a simple summer meal featuring Idaho’s best produce and our 2022 Harvest Moon Red. Pick up local fresh corn if you can! Its natural sweetness and light char pair perfectly with this vibrant red blend. Grilled flank steak, charred corn, and ripe tomatoes highlight notes of blackberry, boysenberry, vanilla, and black pepper, while the wine’s bright acidity keeps everything fresh. A straightforward, seasonal meal made for sharing.

Ingredients

Flank Steak

• 1½-2 pounds flank steak
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Chimichurri

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons red wine vinegar
• Juice of ½ lemon
• ½ cup extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Sweet Corn & Tomato Salad

• 4 ears fresh local Idaho sweet corn, husked
• 2 cups cherry tomatoes, halved
• ¼ cup finely diced red onion
• ¼ cup chopped fresh basil
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• Salt and freshly cracked black pepper, to taste
• Optional: ¼ cup crumbled feta cheese

Directions

Step 1: Prepare the Steak: Pat the flank steak dry and coat with olive oil. Season evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Let the steak rest at room temperature for about 30 minutes while preparing the remaining ingredients.

Step 2: Make the Chimichurri: In a medium bowl, stir together the parsley, oregano, garlic, crushed red pepper flakes, red wine vinegar, lemon juice, olive oil, salt, and pepper. Set aside to allow the flavors to meld.

Step 3: Grill the Corn: Heat your grill to medium-high. Place the ears of corn directly on the grill, turning every few minutes until lightly charred on all sides, about 10 to 12 minutes. Once cool enough to handle, slice the kernels from the cob.

Step 4: Assemble the Salad: In a large bowl, combine the grilled corn, cherry tomatoes, red onion, basil, parsley, olive oil, sherry vinegar, salt, and pepper. Toss gently to combine. If desired, sprinkle with crumbled feta just before serving.

Step 5: Grill the Steak: Increase the grill to high heat. Grill the flank steak for approximately 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F. Transfer to a cutting board and allow the steak to rest for 10 minutes before slicing thinly against the grain

Step 6: Serve: Arrange the sliced steak on a serving platter and spoon chimichurri generously over the top. Serve with the charred sweet corn salad and enjoy with a glass of Williamson’s 2022 Harvest Moon Red.

Wine Pairing

The 2022 Harvest Moon Red is a blend of 50% Mourvèdre, 30% Syrah, and 20% Petite Sirah, aged for 32 months in American oak. Bright acidity leads into flavors of blackberry, boysenberry, and cranberry before notes of vanilla, toffee, and black pepper emerge on the finish.

Grilling adds a smoky char to the steak that complements the wine’s earthy, savory character, while the naturally sweet local corn echoes its ripe fruit without competing for attention. Fresh tomatoes and herbs keep the meal lively, and the chimichurri mirrors the wine’s peppery finish while adding brightness to every bite.

Like the wine itself, this pairing is balanced and inviting, perfect for sharing outdoors as summer slowly gives way to fall.

Hey Farm Friends,

We are happy to report another successful U-Pick season has wrapped up for the year! Due to a few frost incidents in the spring, we had a slightly smaller cherry and apricot crop this year. The upside of this was the fruit that did develop was especially delicous and large in size.

There was shortage of cherries in the valley this year due to many of the orchards being affected by the spring frost. However, this may have helped our farm because we experienced an uptick in attendance of folks coming out to pick. We originally prepared to be open through the end of June, but with the amount of support of people coming out to support us the trees were picked clean by June 25th. We couldn’t have been luckier because the horredous storm that hit the Treasure Valley on June 26th would have certainly damaged any cherries would have been left on the trees.

While we are looking at the brightside of farm life, we were relieved that “Hurricane June” didn’t seem to cause any severe damage. The storm that hit on June 26th brought high winds, heavy rain and small pockets of light hail. While we noticed a few sections of peaches that had small amounts of bruising, the hail was small enough that it didn’t break the skin on the fruit nor was it large enough to cause damage to the foliage on the trees or vines. The rain was helpful, considering we are dealing with a water shortage this year, and we were able to shift our watering schedule to take advantage of the free water

In order to keep a farm operating for multiple generations you have to develop the skill of finding the rainbows amongst the clouds. As a family we consider ourselves very lucky to have a rainbow of folks who year after year come out to support us. We can’t say it enough, thank you to our community for following us and sharing in our passion.

Sincerely,
Mike, Patrick, and Bev Williamson